Hospitality Review NI April 2020

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APRIL 2020

Cheer on the Stars of the Match

The official publication for

APRIL 2020

URGENT GOVERNMENT SUPPORT NEEDED FOR HOSPITALITY SECTOR

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ndustry is calling for urgent Government support measures to aid a hospitality sector facing tourist numbers in freefall, locals stocking up to stay at JIGGER BEAKER GLASS: BARTENDERS home and industry events cancelled or TURNED OUT IN FORCE LAST MONTH FOR THE FIRST VISIT OF BACARDI BROWN- postponed amid the Covid-19 pandemic.

In addition to the cancellation of this FORMAN’S ON-TRADE WORKSHOP & year’s St Patrick’s Day celebrations, a key SEMINAR TO BELFAST PS18-19 trading period for the hospitality sector, among postponed industry events are Tourism NI’s Meet the Buyer conference, the biennial IFEX exhibition and NI Hotels Federation’s Taste of Tourism Summit.

In a comment piece on p7, NI Hotels Federation Chief Executive Janice Gault calls for short-term protective measures for a sector already facing concerns ON THE SQUARE EMPORIUM: THE around Brexit, staffing and the collapse BELFAST BUSINESS HAS EVOLVED FROM of Flybe.

SUPPLING QUIRKY ANTIQUES & URBAN “We are confident that the entire SALVAGE INTO FULL DESIGN AND FITOUT industry can bounce back from recent FOR HOSPITALITY VENUES PS20-21 knock backs and continue to contribute much to the Northern Ireland economy,” said Gault. “We simply need support to ensure that we can continue to trade and additional promotion to increase business once the situation improves.”

Hospitality Ulster has, meanwhile, established an Industry Response Group, THE TOP 100 GALA BALL: GLAMOUR, chaired by Brian Murphy, managing partner of business advisory service BDO TALENT AND GOOD HUMOUR WAS IN PLENTIFUL DISPLAY AT THE 3RD ANNUAL NI and featuring representatives from Tourism NI, legal specialist MTB, and the AWARDS, HELD AT THE CROWNE PLAZA hospitality industry.

BELFAST ON FEBRUARY 19 PS24-25 The Group will monitor and analyse the financial impact of the developing situation on a weekly basis, identifying any practical support needed to alleviate financial and operational pressures.

Hospitality Ulster has also issued industry guidance and practical information to support hygiene standards TRAINING & DEVELOPMENT: BELFAST within the hospitality industry. And it has increased collaboration with MET, THOUGH THE BELFAST BUSINESS partner organisation, UK Hospitality, to SCHOOL, IS NURTURING NEW TALENT ensure the Northern Ireland hospitality WITH A GROWING APPRENTICESHIP industry has strong representation at OFFERING PS39-41

Brian Murphy, chairman of the Hospitality Ulster Industry Response Group.

Westminster.

“We are bringing forward a range of real and practical measures that could be implemented straight away to ensure that the sector and the economy can weather this current storm, which is worsening by the day,” said Murphy. “We want to preserve and ensure the ongoing livelihoods of everyone in the hospitality sector.”

Among potential support measures identified by the Group are abolition of APD; reduced tourism VAT; deferred tax payments; a rates holiday; small business loan guarantee schemes; marketing funds; and flexibility for government departments to carry forward unspent budgets.

Tourism NI has said it will be working with Tourism Ireland and Fáilte Ireland to replace Meet the Buyer, which had been due to host 162 international buyers, with virtual networking opportunities and future events. Full refunds will be available on all registration fees.

For support and guidance on Covid-19, visit: https:// hospitalityulster.org/support/HUGuidance-On-Coronavirus

POSTPONED OR CANCELLED:

Meet the Buyer – March 24 IFEX – March 24-26 Taste of Tourism – March 31

The official publication for www.hospitalityreviewni.com

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APRIL HRNI • 3

comment 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: Danny Coyles The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Eoin McGrath MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Stephen Meldrum 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 2019

Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI APRIL

CHALLENGING TIMES FOR THE TRADE

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hat a difference a month makes.

In our last edition, the mood was one of optimism with Stormont up and running again and potential progress on liquor licensing reform.

Of greatest concern was the UK government’s proposed points-based system and salary threshold for immigrant workers post-Brexit, and its impact on an already-understaffed industry.

Trade had been a little quiet for some, but the first quarter would typically be quiet.

And then Flybe collapsed, stripping Belfast City Airport of 80% of its routes; a devastating blow for connectivity and inbound tourism. While the airport is hopeful many routes will be recovered, it was a bad start to March, just when trade would be expected to start picking up.

Unfortunately, however, an even greater threat was invisibly multiplying and spreading in the background. We all watched the reports of Covid-19 in the Chinese Wuhan province and then Iran and South Korea from a comfortable distance, and then it started to feel a bit more real when infection rapidly escalated in Northern Italy.

For the general public, however, few anticipated the widespread global proliferation in the first two weeks of March.

At time of writing, Northern Ireland has 20 identified cases, the Republic of Ireland has closed all schools and colleges and Michelle and Arlene are debating the situation in Northern Ireland.

Some of Northern Ireland’s biggest hospitality and tourism events of the year have been cancelled, and reports in the Belfast Telegraph have estimated a £1m hit for the tourism sector in the first quarter.

With many local businesses operating in the sector SMEs, Northern Ireland Tourism Alliance Chief Executive Dr Joanne Stuart has highlighted they will not have the financial reserves to see them through the year. Many are already

experiencing cancellations into the summer season, she said, calling for increased marketing support for the sector.

And while the Chancellor’s Budget does encompass a range of supportive measures for businesses hit by coronavirus, Hospitality Ulster has identified further potential actions to support the hospitality sector through its new Industry Response Group (see p3).

Come on Stormont, it’s time to show your mettle. Let’s see some evidence supporting Northern Ireland industry and jobs is more important than partisan politics.

Our tourism expert Dr Peter Bolan looks at the potential impact of Covid-19 in more detail on p38, or for those looking for a little light-hearted advice in these dark times, let me point you towards Ciaran Meyler’s five recommendations on p16.

You can also cheer yourself up by reading another fabulous edition of Hospitality Review NI… Also, inside this month’s magazine, you’ll find many sources of inspiration with our usual profiles again spanning Northern Ireland from Courtney’s Steakhouse in Newry to the Causeway Hotel’s innovative head chef and the Hastings Hotels property Ballygally Castle.

One particularly inspiring story is Kelvin Collins’ turnaround of the Cavehill Inn in North Belfast into the stylish family-friendly Ben Madigan’s. Yet another example of the anchoring role pubs can have in local communities and why every effort should be made to ensure their survival.

We also had a great afternoon at Bacardi Brown Forman’s Jigger Beaker Glass on-trade event on March 11, with guest speakers at the event inspiring and enthusing a jam-packed Babel Belfast with their tips and tall tales.

Stay safe.

Alyson Magee

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news

BUDGET BROADLY WELCOMED LOGANAIR IS WITH NI PUSHING FOR RATES RELIEF FIRST TO TAKE ON FORMER FLYBE ROUTES Hospitality Ulster has met with Minister for the Economy Diane Dodds to discuss a range of issues including the sector’s response to coronavirus, the out of kilter rates system, access to labour post Brexit and Tourism VAT. Pictured are Minister for the Economy Diane Dodds and Colin Neill, chief executive, Hospitality Ulster.

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nclusion of a coronavirus support package and freeze on beer and spirit duty in Chancellor Rishi Sunak’s Budget, delivered on March 11, have been welcomed by the hospitality sector.

Coronavirus mechanisms include statutory sick pay refunds for 14 days, extended deadlines for tax bills and a new business interruption loan scheme.

A one-year suspension of rates for businesses with a NAV under £51,000 was introduced for England but may not apply in Northern Ireland, with hospitality sector representatives pushing for its adoption by Stormont.

“We give a cautious welcome to the significant package announced by the Chancellor of the Exchequer to deal with the Coronavirus situation,” said Colin Neill, chief executive, Hospitality Ulster. “It is a very necessary response in recognition of the financial implications which many sectors, particularly hospitality and tourism, face and are already experiencing in Northern Ireland.”

In relation to business rates, he said: “Our devolved administration must immediately deal with this issue and ensure our sector benefits from the same financial measures which our colleagues in Great Britain will experience.”

Janice Gault, chief executive, NI Hotels Federation, said: “A number of the measures outlined in the budget are of benefit to businesses in the tourism sector and the wider Northern Ireland economy. The budget is unprecedented in nature and has offered some creative www.hospitalityreviewni.com

solutions for local business owners.

Assistance with sick pay, access to emergency funds and additional support for the NHS are to be welcomed.

However: “Based on the current REVAL 2020 valuations, the majority of hotels would not gain any relief on rates,” she said. “The Federation will be seeking clarification on what rate relief will be made for businesses in Northern Ireland and asking for rates relief for hotels.”

Ruth Sloan, chair of CAMRA NI, said the Campaign for Real Ale welcomed the freeze in beer duty, but would be pushing for a cut in beer duty for beer served on tap in the upcoming review of alcohol taxation as a support measure for community pubs and responsible drinking.

CAMRA NI is also calling for introduction of business rate relief “for community pubs here, to help them cope not only with the short-term impacts of coronavirus, but also with the year-round effect that business rates have on the ability of our locals to stay open and thrive,” said Sloan.

Disappointment was also expressed over the Chancellor’s failure to abolish Air Passenger Duty. “Despite the collapse of Flybe, the Chancellor has failed to address the issue of regional connectivity in Northern Ireland,” said Neill. “Rail operators in Great Britain receive subsidies and support from the Government which needs to recognise that we live on an island, and that, in reality, aeroplanes play the same role as trains for us.”

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cottish airline Loganair is taking on two former Flybe routes from Belfast City Airport to Aberdeen and Inverness, with a special recruitment line opened for up to 100 former Flybe employees hoping to work with Loganair.

Loganair has said the new routes, from existing Loganair base airports at Aberdeen, Edinburgh, Glasgow, Inverness and Newcastle, will be launched over the next six months, with some starting as early as March 16 and already on sale.

Belfast City Airport Chief Executive Brian Ambrose said a number of airlines are interested in taking over the routes served by regional carrier Flybe, which collapsed on March 4.

“We’ve had interest in all of our route network,” he said. “For some of the larger routes we’ve had interest from multiple airlines so I’m confident within the next days and weeks, we’ll be announcing backfill on a number of those routes. It’s just a matter of how quickly airlines can get aircraft available.”

Flybe, Europe’s largest regional airline, accounts for 80% of routes out of Belfast City Airport, with 14 UK destinations. Its collapse left the airport serving just four other destinations.

Colin Neill, chief executive, Hospitality Ulster, said: “This is simply devastating news for Northern Ireland. The regional connectivity that Flybe offered was vitally important to tourism and our wider hospitality sector here, without it there will be a huge impact on visitor access.

The knock-on effect of fewer visitors and tourists means that this sounds an alarm for our pubs, restaurants and hotels at a time when coronavirus is compounding the sector’s problems.

“Great Britain is our largest tourism market and without that regional connectivity, the hospitality sector is going to take a real hammering. Our only hope in the short term is that other carriers can increase capacity so that visitors can come here and not be put off

by Flybe’s collapse.

“This is a very clear reason why Air Passenger Duty needs to be scrapped immediately.”

Meanwhile, it was announced Swissport, the company employing Belfast City Airport’s baggage handlers and check-in staff, has plans for 95 redundancies at the airport.

APRIL HRNI • 5

news

UPDATED LIQUOR LICENSING LEGISLATION MUST BE INTRODUCED AS A PRIORITY, SAYS HOSPITALITY ULSTER Colin Neill, chief executive of Hospitality Ulster.

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ospitality Ulster has welcomed a renewed focus on the modernisation of liquor licensing legislation in the new Assembly but has called on Minister for Communities Deirdre Hargey to make it an immediate priority.

The recent liquor licensing consultation closed in December with 1,500 responses received and the Minister for Communities has committed to considering these proposals and bringing legislation before the Assembly soon.

Hospitality Ulster continues to lobby strongly on the necessity of this legislation for the sector to allow it to develop.

“While the recent comments from the Minister for Communities are welcome, we are not taking anything for granted and will continue to push the case until we get the long overdue legislation reform which the sector so badly needs,” said Colin Neill, chief executive, Hospitality Ulster. “We recognise however, that we have been in this position before and for too long we have found ourselves in a situation whereby the hospitality sector has been unable to develop due to the archaic licensing legislation.

“Over the last number of years, we have engaged with the five main political parties who gave us assurances that they would support the modernisation of liquor licensing and it is imperative that this happens.

“We urge the Minister to move forward immediately to introduce this Bill to the Assembly so that it can swiftly pass through all legislative and scrutiny stages and receive Royal Assent.”

HOSPITALITY ULSTER SET TO LAUNCH NEW TRAINING PLATFORM

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ospitality Ulster is launching a new on-line training platform, HU Academy, powered by FLOW Hospitality Training and aimed at reducing the cost of compliance training and driving up sales in the sector.

This platform is available to Hospitality Ulster members as part of an enhanced membership package with no additional charge to members with less than 100 staff.

The HU Academy will provide a comprehensive suite of online training courses which are necessary for compliance training and the added benefit of over 40 training modules and tools to motivate staff, drive up productivity, improve customer satisfaction and crucially, increase sales.

“The launch of our HU Academy is hugely exciting and will deliver real benefits for the whole hospitality sector right across Northern Ireland,” said Colin Neill, chief executive of Hospitality Ulster. “Our partnership with Flow Hospitality Training is the

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first of its kind and will be rolled out here bringing together a wide range of business solutions under one platform.

“Increasing regulation and legislation is placing more and more burdens on our industry. The cost of simply staying compliant has now become a major financial issue, with even a basic food safety course costing in the region of £40 per head.

This is not to mention the back-office costs and complexities of monitoring and recording the necessary staff training to avoid false claims by both customers and staff.”

“We have recognised the increasing pressures our members are under and we are committed to doing everything we can to alleviate these. I am certain that Hospitality Ulster members who avail of this platform will reap the significant benefits and that it will contribute to a more prosperous sector overall. And with membership of Hospitality Ulster costing as little as £230 per year, this really is a no brainer.”

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news COMMENT HOTEL FIGURES CONFIRM TOURISM’S TOURISM RECORD YEAR

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usiness advisory firm Grant Thornton has said the record number of hotel rooms sold in Northern Ireland last year reflects a tourism sector that is in growth mode.

More than 2.3 million rooms were sold throughout 2019, representing an increase of 4% on the previous year, according to official figures released by the Northern Ireland Statistics and Research Agency.

Room occupancy rates were 67%, down from 70% in 2018.

The summer months were the busiest for the Northern Ireland hotel industry with more than 235,000 rooms sold in July alone, 15% higher than the same month in 2018. This was boosted by the staging of The Open golf championship in Portrush.

BANK OF IRELAND BUILDING COULD BECOME LUXURY HOTEL

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ew plans have been submitted to transform the empty Bank of Ireland building in Belfast into an luxurious hotel.

The distinctive Art Deco building on the corner of North Street and Royal Parade has been vacant since 2005. It was briefly taken over by protestors from the Occupy Belfast group in 2012.

A pre-application notice for the bank and adjoining buildings has been submitted.

The company, linked to the developers McAleer and Rushe, has proposed a mixed-use scheme incorporating a hotel, apartments and offices.

SEAGOE HOTEL PLANS COULD MORE THAN DOUBLE SIZE

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Co Armagh hotel could be set to more than double in size after lodging plans for 45 extra rooms.

The Seagoe Hotel in Portadown currently has 34 rooms and previous planning permission had been granted to add 24 bedrooms but now the proposal would see it offer 79 bedrooms in total.

The hotel said the development would create 20 new jobs, increase its turnover by a third and add additional purchases of supplies from the local economy of £250,000 a year. www.hospitalityreviewni.com

– SEEKING SUPPORT IN CHALLENGING TIMES

BY JANICE GAULT, CHIEF EXECUTIVE, NI HOTELS FEDERATION

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he demise of Flybe is a worrying situation for the hotel sector in Northern Ireland and highlights the importance of air connectivity for the region. This, in addition to the coronavirus outbreak, has made for a bumpy start to 2020. As a growing £1bn industry, hotels along with all the other strands that make up tourism are keen to see business protected in the short term and promoted in the future to ensure growth.

The Federation has seen members work through a challenging 2019 and no-one was under any illusion about the difficulties that the hotel sector was going to face in 2020. The start of the year brought the unwelcome news of a 6.2% rise in the national minimum wage, well ahead of inflation, and a significant rise in rates. Brexit weighed heavily on the sector with concerns about access to staff and the visitor welcome. The announcement of a points-based migration policy with a £25,600 entry level has done little to alleviate concerns around staffing and skills.

Costs have long been an area of concern and the NIHF, along with partners in the Northern Ireland Tourism Alliance (NITA), have been outlining them to government at all levels and seeking support for the sector. Minister for the Economy Diane Dodds has acknowledged the vital importance of the tourism industry to the whole economy and told NITA representatives the government has strong ambitions to grow the industry to be the best that it can be. Whilst conveying a strong message of reassurance to the industry and her commitment to working in partnership, there was no indication of tax breaks or additional funding for the sector at this time.

In the short term, the sector needs to have some relief on business costs. Many of these are matters for Westminster and do not fall under the devolved portfolio.

They will need to be addressed on a UK-wide basis with support for tourism on a nationwide level a necessity. Locally, tourism businesses will be pressing for a campaign on staycations once visitor sentiment and willingness to travel has been clarified. There has also been a call for support for the tourism sector for the remainder of the year by way of promotion in overseas markets. Room sales in 2019 grew and, with 3.5m rooms to sell in 2020, hoteliers are keen to see the ‘open for business message’ reach domestic and international visitors over the coming months.

Hotels are intrinsically linked to the growth of tourism and are a long-term investment. It is important to note that the sector has invested heavily over the last decade and has weathered storms before. We are confident that the entire industry can bounce back from recent knock backs and continue to contribute much to the Northern Ireland economy. We simply need support to ensure that we can continue to trade and additional promotion to increase business once the situation improves.

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APRIL HRNI • 7

chefprofile

CHEFPROFILE

STEVEN HOLMES, HEAD CHEF AT THE CAUSEWAY HOTEL

WHEN DID YOU FIRST GET INTO COOKING? My mum is a chef so I have been cooking and working in catering since I was about 15 years old. I have always been interested in food and cooking.

I grew up trying new food and having amazing food cooked for us at home too.

HAVE YOU ANY CULINARY QUALIFICATIONS? I started cheffing under John Tosh, then went to catering college and was trained

by Paula McIntyre. I have my NVQ Levels 1, 2 and 3; all of which I obtained at catering college.

WHAT IS YOUR BACKGROUND? I am 26, originally from Portstewart, and have grown up in the catering and hospitality industry. As a student, with Paula McIntyre’s guidance, I got work here and there and got to know people in the industry. Most recently I worked in Roe Park Resort, Limavady as head chef before moving to Harry’s Shack in Portstewart. It was here that I really learnt about local products and it opened my eyes to seafood. I was working in Harry’s Shack on Portstewart Strand for over a year before I took up the head chef role here at the Causeway Hotel. I also worked as a chef in Melbourne, Australia and Marbella, Spain.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I admire the local chefs around here that are making a difference, like Eddie Atwell and Chris Bell. They showed everyone it didn’t have to be the same ordinary food all the time. And the likes of Paula McIntyre. They are all about fresh, seasonal food. It’s not just about having something on a menu; everything has to be fresh and seasonal.

WHEN DID YOU JOIN YOUR CURRENT VENUE? I took up the head chef role here at the Causeway Hotel five months ago.

When I heard about the job opportunity, I jumped at the chance. I wanted to get 8 • HRNI APRIL

back into a head chef role and back into a hotel.

WHAT IS YOUR FOOD SOURCING POLICY? We have been taking a fresh look at our suppliers and the seasonality of all our new menus, including our muchanticipated, elegant afternoon tea offering. Our ambitions for 2020 are around using more seasonal and locally sourced produce than ever before and building our relationships with local suppliers, producers and farmers in the area. We want most of our produce and ingredients to come from places as close as possible to the Causeway.

We want the benefits of tourism to the Giant’s Causeway and the other sites around the North Coast to benefit local businesses, local food producers and farmers, and the community in general.

So, we are working with suppliers such as North Coast Smokehouse or Broighter Gold Rapeseed Oil to bring locality to people’s experience of food here at the hotel.

We’ll be weaving into our new menus the names of the places our ingredients are sourced from and the suppliers we work with so that tourists know about these local businesses, who often run tours and tourism experiences themselves. This allows the benefits of tourism here to be felt across the region.

I am passionate about Irish food and am proud to see the food and drink

scene in Northern Ireland really get off the ground. I think it is very important that visitors coming here get a real taste of Northern Ireland. I’ll be making an effort to get out of the kitchen to speak to our guests about the food they are eating and where it comes from on our new menus.

WHAT SIZE IS YOUR STAFF? In low season, I have a team of eight, which increases to 10 in high season.

WHOSE CAREER WOULD YOU WISH TO EMULATE? No one in particular springs to mind.

To be honest I’m more comfortable talking about my ambitions for my food than my ambitions for myself.

I would love my food offering to win awards and accolades in the industry.

I would love people to love my food so much that they tell others about it everywhere they go. When this happens, I am happy to go wherever this takes me in my career.

HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I have my own vegetable garden in the back garden and really enjoy pottering about doing that. I make time for friends and I have a young family so that would be a big part of my life now. I’m also an outdoors person. I love to be outdoors and enjoying time with the family at the same time.

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foodnews

WORRYING NEW CHALLENGES THREATEN OUR SUCCESSFUL HOSPITALITY INDUSTRY

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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oronavirus is now causing real concern throughout Northern Ireland and especially within the hospitality industry because of the likely impact on tourism, eating out and the sourcing of supplies for two of our most important and dynamic industries.

It’s the latest and certainly the most serious of challenges facing companies in both sectors. And one which comes at a time when Tourism Ireland and Tourism Northern Ireland are aiming to achieve record visitor levels through the imaginative and highly inspirational Embrace a Giant Spirit message.

Immensely important advice about combating the new virus threat has already been provided by Government and health experts. We’d all do well to take the advice and guidance on board. I certainly hope that we are able to contain the spread of the virus and elbow bumping and foot tapping become fashionable as ways of greeting.

Clearly the daily movements of people and the vast number of personal connections make containing the virus very challenging. We may not see an effective vaccine for many months. So, it’s up to us all to do everything we can, especially in terms of hygiene to combat the threat.

Already several food and drink companies, Rooney Fish in Kilkeel, for example, are experiencing problems in exporting products and importing

supplies. Andrew Rooney, a multiaward-winning producer of seafood, especially the acclaimed Millbay Oysters and crab products, has seen sales to key markets such as China and Korea decline sharply. Meat processors have also developed good business in China in recent years. Italy is another important market for our fish and seafood.

We’ve been working closely with Invest NI through its important Small Food Business Development Programme on assisting small food and drink companies to continue to grow sales, especially in Great Britain over the past year. A number of trade shows in Britain are already in the pipeline and we hope that these will go ahead especially those scheduled for March and April.

We’ll continue, of course, to support our hospitality industry, which suffered another severe setback with the collapse of Flybe, through Taste of Ulster as well as our food and drink businesses in their endeavours to increase sales.

Interestingly, McKinsey, the international business advisor, has just put forward some ideas on how companies should address the virus challenge. It suggests several actions that can help businesses of all sizes and industries to meet any challenges ahead including coronavirus.

These include protecting and supporting employees through, for example, greater and transparent internal communications about actions

being taken or planned by leaders; the establishment of response teams to spearhead actions against the virus and ensure these are communicated to other employees; ensure finances are sufficient to weather the storm and closely monitored; stabilise the supply chain to guarantee the input of ingredients and outflow of products to customers; stay close to customers to identify and address disruptions; and showing that they have control of the situation to encourage confidence among employees, suppliers and customers.

Good advice for all in business.

Overall, we need to respond responsibly and sensibly to the virus challenge and avoid over reaction or panic.

TOP CHEFS HELP BEAT THE BLUES FOR CHILDREN’S CANCER CHARITY From left, Simon Dougan MBE, owner of the Yellow Door; Jim Mulholland, head chef and owner of No 14 at The Georgian House in Comber; Hazel Magill, head chef at the Slieve Donard Resort and Spa; and Paul Cunningham, head chef and owner of Brunel’s in Newcastle.

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our of Northern Ireland’s top chefs joined together to prepare a dinner with a difference in aid of local charity, Cancer Fund for Children, on February 28.

Creating a menu showcasing some of Northern Ireland’s best produce were chefs Simon Dougan MBE, owner of the Yellow Door; Jim Mulholland, head chef and owner of No 14 at The Georgian House in Comber; Hazel Magill, head chef at the Slieve Donard Resort and Spa; and Paul Cunningham, head chef and owner of Brunel’s in Newcastle.

Held at Daisy Lodge, Cancer Fund for Children’s therapeutic short break facility in Newcastle, Co Down, 70 guests attended the Beat the Blues-themed gala dinner.

“During a short break at Daisy Lodge, we ensure families, many of whom will not have been able to enjoy a family meal in months during cancer treatment, enjoy healthy and nutritious meals together,” said Kate Marshall, chair, Cancer Fund for Children.

For more information about Cancer Fund for Children, visit cancerfundforchildren.com

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APRIL HRNI • 9

restaurantprofile

COURTNEY’S STEAKHOUSE, NEWRY PAT COURTNEY, CO-OWNER WITH HIS WIFE PATRICIA, TALKS TO HRNI WHEN DID YOUR RESTAURANT OPEN? Courtney’s Steakhouse opened in 2016 and is part of a larger group of establishments across South Co Down, offering high-quality food across a diverse clientele. The restaurant is a family-run establishment, headed by myself and my wife Patricia. We both have vast experience in the restaurant trade and are supported by excellent front- and back-of-house teams, led by our General Manager Paula McCann.

TELL US ABOUT THE SPACE YOU HAVE Courtney’s Steakhouse is located in the commercial heart of the bustling City of Newry along the banks of the Newry Canal. It is in a prime location for visitors and locals alike, as it is surrounded by an abundance of retail outlets and entertainment venues.

WHAT’S ON YOUR MENU? The steakhouse is placed at the higher end of the market, and customers come to enjoy the overall experience of finest-quality steak and seafood.

An extensive wine list and cocktail list complements this offering, with the restaurant viewed as a location for special occasions for all customers.

DOES YOUR MENU CHANGE OFTEN? The team also offers a diversity of offerings to meet seasonal demands and customer requirements. This is achieved through gaining valuable feedback from our established customer base and keeping abreast of developments in the food industry.

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strong reputation for good food and excellent service in the heart of Newry, and has become known wider afield. Indeed, the restaurant has five-star feedback from 200 reviews on TripAdvisor.

WHAT IS YOUR FOOD SOURCING POLICY? The restaurant is renowned for its quality, and this comes from creating a local supply chain in sourcing its produce, which ensures quality and provenance of food can be verified to customers.

WHO ARE YOUR CUSTOMERS? The Courtney’s team is passionate about providing a high-quality product and service delivery to all its new and existing clientele. This is shown by growth in its customer base for the steakhouse, positive reviews on social media and a growing number of tourist visitors or passing trade visiting the establishment. Courtney’s Steakhouse has built a

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? In 2019, our junior chef was named Newry Chef of the Future. On February 19, the Courtney’s Steakhouse management team attended the prestigious Hospitality Ulster Top 100 Hospitality Businesses in Northern Ireland awards ceremony at the Crown Plaza Hotel Belfast. We were delighted to be recognised in this prestigious group of successful and talented hospitality businesses across Northern Ireland.

24 MARGARET STREET, NEWRY TEL: 028 3025 1900 FACEBOOK: @COURTNEYSSTEAKHOUSE OPENING HOURS: THUR-FRI: 5-10PM SAT: 3–10PM SUN: 1-9PM

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CINDERS BARBECUES – THE POWER FOR SUCCESS

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f it’s time to invest in a commercial barbecue delivering on all of your expectations, buy wisely. Do you want to be changing your barbecue every couple of years or would you prefer equipment with a healthy lifespan, a proven design and full commercial warranty?

The Cinders Classic has exceeded customers’ expectations for decades, due to its unique, patented and unequalled stainless steel grill-top design. It easily

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cooks 1,000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low maintenance are just three adjectives to describe a barbecue whose repair costs are typically non existent over long periods, generating a healthy ROI for many years.

The Cinders Classic comes as a six-foot-long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy to light and powerful, getting up to temperature in less than five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great

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weather arrives.

Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected.

Once cool, the Classic can be folded down and easily stored away.

With an optional flat griddle to provide a vegetarian or vegan cooking zone, or all-day breakfast, plus optional pan-support accessory to keep pre-prepared food warm, the Cinders Classic is every griller’s gem.

Discover more www.cindersbarbecues.co.uk or call 01524 262900.

APRIL HRNI • 11

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HEINEKEN KICK START A FESTIVAL OF FOOTBALL

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eineken which is exclusively distributed throughout Northern Ireland by United Wines announced in November 2019 that it will become Official Beer Partner of UEFA EURO 2020, and in a separate agreement has extended its UEFA Champions League partnership by another three years, from 2021-24.

The brewer’s relationship with the UEFA Champions League is already well established, stretching back over 25 years. The new UEFA EURO 2020™ agreement means that Heineken will be a partner of Europe’s most prestigious club and international football tournaments.

They take over from Carlsberg who have been in that position as a partner since Euro ’88, a special moment for Republic of Ireland fans. The switch brings down the curtain on Carlsberg’s involvement in eight renewals of the tournament over more than 30 years.

The new UEFA EURO 2020 contract with Heineken includes exclusive pouring rights at stadiums, fan zones and fan villages, LED pitch boarding exposure, digital rights, Man of the Match presentations, match screenings and ticket giveaways.

The brand will also activate global TV and digital integrated marketing campaigns – utilising its global football ambassador, UEFA Champions League and UEFA European Football Championship winner, Thierry Henry.

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“UEFA EURO 2020 WILL BE HOSTED BY 12 COUNTRIES FOR THE FIRST TIME AS PART OF THE 60TH ANNIVERSARY CELEBRATIONS OF THE COMPETITION AND THE UEFA CHAMPIONS LEAGUE IS GOING FROM STRENGTH TO STRENGTH – FIRMLY ESTABLISHING ITSELF AS THE WORLD’S PREMIER CLUB COMPETITION.” EMMA HAUGHIAN UNITED WINES BRAND MANAGER

“Heineken has enjoyed an unrivalled relationship with football fans through our UEFA Champions League sponsorship,” said United Wines brand manager, Emma Haughian.

“UEFA EURO 2020 will enable Heineken to create even more engaging experiences for football fans across Europe and around the world. We are particularly excited about welcoming the UEFA EURO 2020 to Dublin and activating campaigns across the on and off trade throughout Northern Ireland.

“This is an incredibly exciting time for football in Europe,” added Guy-Laurent Epstein, marketing director of UEFA Events SA. “UEFA EURO 2020 will be hosted by 12 countries for the first time as part of the 60th anniversary celebrations of the competition and the UEFA Champions League is going from strength to strength – firmly establishing itself as the world’s premier club competition.”

EURO 2020 takes place from June 12 to July 12, 2020. For the first time the tournament will be hosted across 12 European cities: Amsterdam, Baku, Bilbao Bucharest, Budapest, Copenhagen, Dublin, Glasgow, London, Munich, Rome and St Petersburg.

Heineken’s renewed three-year agreement as a UEFA club competitions partner will include sponsorship rights for the UEFA Super Cup from 2021 until 2024. The new agreement will also see Amstel become a partner of the UEFA Europa Conference League, UEFA’s new club competition that is set to launch in the 2021/22 football season, as well as continuing their sponsorship of the UEFA Europa League.

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drinksnews

GORDON’S GIN SERVES UP NEW ZESTY SICILIAN LEMON DISTILLED GIN A

fter the hugely popular launch of Gordon’s Premium Pink Distilled Gin, the most successful new spirit product development in the last decade (1), Gordon’s Gin is now adding to its portfolio with the exciting launch of new Gordon’s Sicilian Lemon Distilled Gin. Gordon’s, the UK’s best-selling gin brand (2), is serving up a taste of Sicily with an exciting new gin that is packed full of juniper notes and refreshing citrus flavour, offering consumers a new way to enjoy a delicious ‘taste of summer’.

Gordon’s Sicilian Lemon Distilled Gin offers a zesty twist on an original recipe from Alexander Gordon. Made with the highest-quality ingredients and using 100% natural flavours, the recipe has been perfectly crafted to balance the juniper notes and refreshing taste of Gordon’s with the finest Sicilian lemons.

“Consumers are looking to experiment with their drinks choices, and we know from the success of Gordon’s Premium Pink Distilled Gin, that there’s an everincreasing appetite for different styles of gin,” said Jessica Lace, head of Gordon’s Gin Europe. “We spent a long

time crafting Gordon’s Sicilian Lemon Distilled Gin to ensure we deliver the perfect balance of flavours; the result is an outstanding zesty and refreshing tasting gin for consumers seeking new ways to enjoy a G&T.” Source: [1] Based on £RSV in the first 14 weeks since launch in the off trade only.

Data provided from Nielsen Scantrack and dated back to 1 June 2007; [2] IWSR 2018

HOW TO SERVE THE PERFECT GORDON’S SICILIAN LEMON & TONIC: Fill a chilled large glass with fresh ice cubes. Pour 50ml of Gordon’s Sicilian Lemon over the ice and top up with 150ml chilled tonic. Gently squeeze a wheel of lemon into the glass before dropping it in, then give it all a final stir.

New Gordon’s Sicilian Lemon Distilled Gin will be available in NI from March 10.

DOWN ROYAL RACECOURSE PLACES SAFE BET ON UNITED WINES Kirsten Evans; Emma Meehan, Down Royal chief executive; and Matthew Fitzpatrick, on trade key account manager at United Wines.

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nited Wines is on course for a good year, having partnered with Down Royal Racecourse as exclusive supplier of wines to its bars and restaurants.

The partnership is agreed just months after the drinks distributor announced a significant expansion to its wine portfolio with the addition of a number of popular wine labels.

“It’s great to start 2020 by announcing this new partnership,”

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said Matthew Fitzpatrick, on trade key account manager. “Our team at United Wines worked closely with Down Royal Chief Executive Emma Meehan and her team to develop an imaginative and comprehensive wine list that will appeal to regular race goers and one-time visitors alike.

“The offering is broad and inclusive with something for every taste, pocket and need. For instance, the introduction of a range of PET 75cl bottles to the

public bar means that customers can leave the area with the bottle without having them decanted.

“Entry wines such as Art Indomita appear on the list alongside Cigar Box and Coldridge Estate which have a faithful following amongst wine buffs.

The teams also worked together to create a Personal Selection category on the wine list that features such classics as Joseph Drouhin Chablis, The Chocolate Box and Pol Roger Vintage Rose 2009 for those who wish to celebrate in style.

“In addition to providing a range that meets Down Royal’s team’s requirements, United Wines is also in a position to provide top-quality customer service. As a local company with a full team on the ground, we are able to respond to our customers’ requests efficiently and are on hand to have regular meetings to discuss how the wine list is performing and make recommendations.”

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LIFE’S TOO SHORT TO DRINK CHEAP WINE.

DRINKS BLOG FROM #DRINKSBLOGGERNI

CIARAN MEYLER, WINE MANAGER, UNITED WINES and any help with doing so should be utilised.

The duty on a bottle of wine is circa £2.20 per bottle, so it always pays to trade up. If you can still find a wine at £5, you’re only getting circa 20p of wine.

All the other costs are tax, production, shipping and retailer margin.

If you spend £10, you’ll get £3.50 of

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t the time of writing this article (12th March) the country is preparing to go into lockdown. The Republic of Ireland has just announced a total lock down of schools, universities and public facilities until 28th March, the GAA, Champions League & Ulster Rugby have suspended all games until at least 29th March. I can only imagine that the UK government and NI Assembly will follow suit.

The coronavirus is creating fear and panic all over the world. For most of us who have never experienced a World War or a pandemic before, these are unpresented times and I only hope and pray that everyone I know and love plus all their family circle are still here with us by the time this article goes to print.

I know it sounds incredibly morbid, however it’s times like these that put things in perspective, what really matters in life, I’ll being doing loads of it over the next few days.

1. Spend more time with the people you love, tell them you love them again and again, give them a big hug.

2. Do more of the things you love, go for a walk in the mountains or a local park, talk to a swan.

3. Be generous, there’s no tow bar on the hearse.

4. Enjoy your favourite food and drinks.

5. Wear your best knickers every day.

Wine can help, it has the ability to stimulate a great conversation and help you relax at times of stress. Whilst it should never be depended on, at times like this we all need to chill

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wine and £15 will give you a whopping £6.50 of wine.

I can only hope that you are all reading this article fit, well and thinking I’m a total crazy, as everything turned out to be ok. If that is the case, then I’m happy for you to call me Crazy Ciaran, at least everyone will be enjoying a good bottle of wine.

McGuigan Hand Made Shiraz Sourced from Langhorne Creek in South Australia, this wine is packed full of chocolate and cherry flavours with a long, velvety tannin finish. The fruit was picked at full ripeness off low yielding vines to ensure great flavour and acid retention.

The result being a wine with superb classical structure and excellent cellaring potential.

Carmen Gran Reserva Chardonnay A very fine chardonnay with a complex bouquet of fruits, wood, vanilla, and butter; pleasant in the mouth, with great body and length.

Joseph Drouhin Chablis A dry and fruity wine, easy to drink. Its colour is pale gold with greenish hues.

Very fresh aromas reminiscent of citrus (lemon or grapefruit); small pleasant touches of fern or coriander are found as well. On the palate, dry and fruity, with mineral notes. Pleasant and long aftertaste.

Marques de Caceres Reserva Dark and dense ruby colour. Refined and complex aroma with a touch of cherry, vanilla and soft toasted notes.

Balanced in the mouth, where the silky and well defined tannins are combined with exquisite flavours to reveal a pleasant fullness.

QUOTE OF THE MONTH “The taste of a good bottle is remembered long after the price is forgotten.”

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drinksevent

TAKING HOSPITALITY TO THE NEXT LEVEL

BARTENDERS TURNED OUT IN FORCE LAST MONTH FOR THE FIRST VISIT OF JIGGER BEAKER GLASS, BACARDI BROWN-FORMAN’S ON-TRADE WORKSHOP & SEMINAR, TO BELFAST. BY ALYSON MAGEE Street-dancing magician Magical Bones in Rattlebag.

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mpressed by the number of bartenders turning up to Babel for Belfast’s first Jigger Beaker Glass tour visit on March 11, Beannchor’s Bill Wolsey even made an impromptu speech.

Taking its name from Charles H Baker’s celebrated 1939 tome, Around the world with Jigger Beaker and Flask, the touring workshop and seminar series has been running since 2017.

Hosted by the Bacardi Brown-Forman Brands (BBFB) Ambassador Team, its aim is to share knowledge and ideas aimed at elevating the hospitality industry in an entertaining way.

Special partners for the event, Belfast venues The Jailhouse, La Taqueria and 18 • HRNI APRIL

Liquor XXX, had created cocktails served throughout the day alongside Bullitt Buns and bespoke creations by Oh Donuts featuring BBF brands St Germain and Martini.

Having worked his way up from one bar 38 years ago, Wolsey said he wasn’t going to be put off by Covid-19, in a jampacked Babel, exceptionally well stocked with hand sanitiser.

Praising the talent and enthusiasm in the room, he said Northern Ireland’s hospitality is a juggernaut that cannot be stopped and, while we are a friendly nation, some work needed to go into the professionalism of the serve.

“Don’t always chase the money,” he

said. “Look for an employer you respect, and who’s prepared to teach, because knowledge - you can’t really put a value on it, it’s hugely important.

“I think there’s a huge opportunity for us in Northern Ireland to not feel diminished because we have the most shit politicians in the world, but to actually feel enthusiastic.”

The first of three parts in the official Jigger Beaker Glass programme was a presentation on how to enhance the experience of guests, delivered by Geoff Robinson, global ambassador for Santa Teresa rum, and Franck Dedieu, UK brand ambassador for St Germain elderflower liqueur.

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drinksevent Geoff Robinson, global ambassador for Santa Teresa rum.

Both leading lights in the global bartending scene before joining BBFB’s advocacy team, Franck was also global winner of Bacardi Legacy in 2015.

“What we need to do to become great hospitality providers is make sure we know our customers the best we can,” said Robinson, “so that we can then anticipate and provide for those needs and indeed exceed them.”

Good hospitality is meeting the needs your guests articulate, great hospitality is anticipating their needs before they articulate them, and superlative hospitality is meeting needs your guests didn’t even know they have, he said.

Identifying a bartender’s role as curating a whole experience for people, Robinson said: “I love having a guest that trusts me enough just to say, make me stuff.”

Dedieu, meanwhile, talked about attention to detail in venues from signature scents, music and lighting to the weight of glassware.

“You have to be ahead of the curve and provide something nobody else is

providing,” he said, while cautioning “for hospitality to be feasible, your vision has to be accessible. People have to understand what you’re trying to do.”

Franck Dedieu, UK brand ambassador for St Germain elderflower liqueur.

Robinson said hotels were often ahead of the curve in anticipating guest needs, citing Bullitt as an example.

“I don’t need a doorman, I don’t need a million toiletries and a huge space,” he said. “I want a hotel that’s thoughtfully designed in a cool part of town. We need to start taking cues from that.”

For the second session of the day, guests moved downstairs to Bullitt’s new cocktail bar, Rattlebag, for an interactive session exploring the principles behind the power of persuasion with streetdancing magician Magical Bones and Charlotte Coyle, UK Woodford Reserve brand ambassador.

Magical Bones kept the room

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Paul Johnson, a guest experience manager across exclusive London establishments.

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entertained with a few mind tricks, while Coyle explored how to help overwhelmed guests make the right drinks choices.

“An indecisive guest is a lot more common than you would think,” she said. “About 70% of people don’t know what they want when they get to a bar.”

Factors can range from peer pressure, marketing and confusing menus to decision fatigue.

With bartenders making something like 1,000 drinks every week, and half of those potentially recommendations, one of a bartender’s best tools is a set of questions to narrow down options to the perfect choice for a particular customer.

“What we have is our own magic box we can use to be better bartenders, and ensure we give great hospitality time and time again,” said Coyle.

The final speaker of the afternoon was Paul Johnson, previously a guest experience manager across exclusive London establishments such as Chiltern Fire House and Annabel’s, offering tips on developing interpersonal skills, conversational empathy and professionalism to enhance the guest experience.

“It’s not necessarily what you say but how you say it,” he said, identifying the three ‘ps’ of pitch, pace and power, and going on to present a series of scenarios interpreting the body language of guests and responding appropriately.

Speaking on conflict management, Johnson advocated an approach of listen or observe, confirm, empathise and move to resolve.

Sometimes people just want to be heard, but on the other hand, sometimes you can do all the right things but still not get the desired outcome because a guest is just having a bad day, he said.

Johnson encouraged people working in the hospitality trade to stay true to themselves. “I’m never going to say to tailor who you are because of where you work because I think it’s the personalities and the individuals that make hospitality what it is,” he said. “I’m sure you’re working in the places that fit who you are, and who you want to be and that’s why you’re there as opposed to just trying to fit into the mould and be like everywhere else.”

Following the workshop and seminar event was a Bacardi Legacy Takeover afterparty event on the Babel Terrace featuring signature Bacardi cocktails, BBQ food and live music.

APRIL HRNI • 19

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SQUARING THE CIRCLE BELFAST-BASED ON THE SQUARE EMPORIUM HAS EVOLVED FROM SUPPLYING QUIRKY ANTIQUES AND URBAN SALVAGE INTO FULL DESIGN AND FITOUT FOR HOSPITALITY VENUES, CO-OWNER AND MD JUSTIN LOWRY TELLS ALYSON MAGEE working with European companies making new Bentwoods to the exact same specification. We have spent the last few months sourcing suppliers for a new range of period designed and contemporary reproduction seating.

We have also recently increased the size of our workshop for creating bespoke furniture and restoring period pieces.

Shelbys, Holywood, Co Down.

WHAT IS THE BACKGROUND OF ON THE SQUARE EMPORIUM? We started off as an auction house and then moved into buying and selling. My wife Jill O’Neill started an upcycling and vintage store, ReFound, about 10 years ago. On the Square developed from that six years ago, and then we moved to Heron Road three and a half years ago.

Over the last few years, we’ve got more involved in fitting out bars and restaurants, with the trend moving from minimalistic and industrial to a more quirky, antique furniture and Irish feel.

Back at the start, we would be called in to fill shelves or walls full of interesting knick-knacks in bars, and have since moved on to offer a complete fitout service. About 50%, if not more, of our business would now be with the hospitality trade.

WHAT STORAGE SPACE DO YOU HAVE & WHAT IS IN IT? The main showroom here is over 13,000 square feet, and then we have another 10,000-12,000 square foot of storage across barns and containers.

We have basically everything from old church pews and school desks to fine antiques, reclaimed bar furniture and industrial lighting. We would be the first port of call for clearances for bars and restaurants, as well as schools and churches. We work with demolition and 20 • HRNI APRIL

“A LOT OF OUR FITOUT TENDS TO BE ORGANIC AS WE’RE IN THE UNIQUE POSITION WHERE WE HAVE A VAST ARRAY OF STOCK AND CAN ARRIVE WITH A LORRY LOAD OF STUFF AND TRY OUT DIFFERENT COMBINATIONS.” liquidation companies and get called in before they clear places, and we would also go to house and barn clearances.

We’ve just opened a new section of the showroom for contract pieces of new furniture to fit out bars and restaurants. It’s very hard to find 40 original Bentwood chairs, so we’re now

WHAT HAVE BEEN YOUR MOST INTERESTING FINDS? I love the homegrown stuff about Belfast and Northern Ireland. We just bought a Victorian apothecary from Cookstown with old mirrors in it and have a very rare Marsh biscuits display in the shop; even the Ulster Museum doesn’t have any record of one.

It’s very interesting sourcing some of the old Irish whiskey mirrors and bottles.

I supply to Willie Jack (Duke of York, Harp Bar) and he’s been a lot of help to us in researching the background of Irish pub memorabilia, as it’s very hard to find out information on the history,

Santeria, Belfast.

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profile been curating whiskey and Guinness memorabilia, and then putting the finishing touch with original vintage and antique pieces.

Jameson’s pop-up, Belfast.

pricing and authenticity of antique Irish pub collectables. Some of the whiskey mirrors turn out to be for whiskeys that never existed.

Unearthing the history of the licensed trade and clearing out old bars is always very interesting. For example, Guinness didn’t do their own bottling until the 1950s or 1960s and all the different bars bottled their own.

WHO HAVE YOU WORKED WITH IN THE LOCAL HOSPITALITY SECTOR? In the past we have worked with a lot of the Belfast publicans. We have sourced and supplied decorative pieces for many of Bill Wolsey’s bars and also for his brother Martin Wolsey. We would have some furniture and decorative pieces in nearly all of Bernard Lavery’s bars and have supplied stuff for Janine Kane’s

quirky bars and many others.

The Titanic Centre’s Hickson’s Point was our first full decoration. They had a well built bar but there was no decoration or character. They gave us a budget and we went to work tuning it into a traditional Irish bar with lots of historical pieces from Harland and Wolff shipyard.

For the past few years, we have worked with Drinksology making bespoke drink display units, counter tops, photo shoot backdrops, branded barrels and quirky portable bars. Richard Ryan of Drinksology introduced us to Dillon Bass, and we recently helped create the Jameson Underground Society, Jameson’s tasting rooms in the centre of Belfast. We themed it; the front www.hospitalityreviewni.com

room is like a gentleman’s club, there’s a couple of wee nooks and then the tasting rooms are fit out like science labs with old science bottles holding the different grains. It was our first full fit using our builders, carpenters, electricians and painters from start to finish. And lastly, of course, many of our fantique and vintage finishing touches.

Our bespoke work is highlighted in Voodoo’s new bar Santaria, where we created the bar from live edge spalted beech and distressed old planks, giving them one of the most unique bar tops and shelving in the country.

We’re also working on a couple of distilleries at the minute, including the locally-owned Hinch Distillery and The Shed Distillery in Drumshambo which is great because they have great large spaces to work with.

In restaurants, we’ve worked om Shelby’s in Holywood, and 2 Taps in Belfast. 2 Taps are doing it in stages as they don’t want to close. We’re very flexible and can work around that; either sending in an entire team to do it all at once or working in stages a few days every week.

ARE THERE ANY NOTEABLE TRENDS IN BAR & RESTAURANT FITOUTS? In bar interiors, it’s very much going back to a traditional feel. We’re asked for a lot of Bentwood chairs and bar stools, and a Victorian turn-of-thecentury look. They’re looking for old Irish whiskey and Guinness stuff, and they’re willing to spend money because tourists are spending money. We’ve

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HOW DOES THE FITOUT PROCESS WORK? We have designers and work hand in hand with our clients. A lot of our fitout tends to be organic as we’re in the unique position where we have a vast array of stock and can arrive with a lorry load of stuff and find out what combination works. Often what’s designed on paper doesn’t always work, or have the feel they are looking for.

That’s our speciality, adding the finishing touches.

We can literally pack pallets and pallets of stuff - antique bottles, farm implements and old Victorian pieces - and bring them out and see what works.

We can work to a small budget, and have completed half-finished bars which have overspent on their main design or fitout, but we are also able to take on large fit outs like the £2m fit out of Wellington’s Place in the centre of Belfast.

We have six full-time staff, and then our own sub-contracting team of carpenters, upholsterers, electricians and builders that we have worked with for over five years. Logistics-wise, we have an 18-tonne flatbed with a crane to move big things, a 7.5-tonne lorry and a sprinter van.

WHAT IS THE USP OF ON THE SQUARE EMPORIUM? What sets us aside is the vast array of stuff we have and also our sourcing ability. If it’s old you want – we can get it.

Drinksology wanted large old grain mills for distillery projects, and we’ve now sourced three, as well as an old water wheel, water pumps and antique tables. We must have sourced 100 whiskey jugs and 20-30 whiskey mirrors over the last three or four months, which don’t just come up. There’s nowhere to go and find them to buy.

We also have a vast stockpile of furniture items and wood, with tonnes of old mahogany and teak such as old teak science lab benches that make fantastic bar tops or old wood for flooring or panelling. We can basically source nearly anything and if it doesn’t exist our bespoke team can make it.

ON THE SQUARE EMPORIUM A3, SYDENHAM BUSINESS PARK, 17 HERON RD, BELFAST TEL: 028 9043 4290 APRIL HRNI • 21

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BRINGING COMMUNITY SPIRIT BACK TO NORTH BELFAST

REVIVING THE FORTUNES OF A RUNDOWN PUB HAS BEEN A JOY, KELVIN COLLINS, OWNER & DIRECTOR OF BEN MADIGAN’S BAR AND KITCHEN, TELLS ALYSON MAGEE

L

iving locally, Kelvin Collins knew there was a gap in the North Belfast market for a quality pub when he took over the Cavehill Inn - now Ben Madigan’s Bar and Kitchen - last summer.

And as a well-established operations manager behind such venues as The Wolf and Whistle in Andersonstown and The Devenish Complex in Finaghy, Kelvin felt he had the experience and connections to embark on his first owner/operator venture.

Transforming the rundown site into a family-friendly food and drinks venue has, however, exceeded all expectations in terms of its impact on the local community.

“Some of our customers are telling us they’re seeing neighbours they haven’t seen in years because they’re staying local now,” says Kelvin. “From the beginning, our marketing strategy was #YourNewLocal, and that really has stuck.”

Instrumental in the site’s transformation from local eyesore to community pride has been a proactive approach to getting locals on board.

Hosting councillors and residents for a meeting before he began a major refurbishment of the property, Kelvin found it was the first time most of them had set foot in the pub.

“At the beginning, it was a wee bit negative with people saying you’ll never change the image of the building but, by the end of the conversation, they were planning where they were going to sit for the pub quiz,” he says.

And four weeks post-refurb, a high point was Christmas Eve at 5pm when the pub was jam-packed with local families there to enjoy complimentary mulled wine and mince pies and a performance by the Cavehill Community Choir.

“The choir stood and sang Christmas carols for 40 minutes and everyone joined in,” he says. “There was a great buzz and, with the pub previously being a no-go area for some people, the fact they felt welcome has really had an impact.

We’ve got people coming in from all areas now really, and they’re mixing really well.”

Locals are also helping staff the venue, which employs 18 people across its management, bar and kitchen teams.

“When people walk in, they see a face they recognise and we’ve retained almost everyone from when we opened,” says Kelvin.

FIVE-WEEK REFURB With his previous role at the Conlon Group affording insight into the complexities of getting new venues up and running from working with designers to installing telecoms, Kelvin took on the Cavehill Inn in July 2019 and ran the bar as it was for three months to get a handle on the operation and finalise plans for the refurb.

The Cavehill Inn closed in early October, reopening five weeks later in mid-November as Ben Madigan’s Bar and Kitchen in a nod to the historic name for Cave Hill. “We wanted to retain something of the area and give it that local feel,” he says. “It’s nice to keep that connection, and our logo has the outline of Cave Hill in it as well.”

Aiding the tight timeframe for the project, the main building contractors on the project - Hugh Griffin & Sons of Ballymena – are in-laws of Kelvin and own the site of the pub. “They realised the importance of getting things done quickly,” says Kelvin, “and were quite happy to add value to their premises as well.”

Significant structural work went into refitting the main floor, while the whole building was reroofed including an old store at the back of the premises, converted into a kitchen.

Working alongside Hugh Griffin & Sons was Derry-based RJB

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profile Joinery. “Neil Browne and his brother Eamon are master joiners, almost like carpenters of old,” he says. “They were here seven days a week, getting it all done.”

Designed in the style of a traditional Irish bar, Ben Madigan’s features extensive woodworking across its bars, pillars and display cabinets; all created bespoke on site by RJB Joinery.

Other suppliers, meanwhile, included Nugent & Gibney for furniture, Hugh Jordan for kitchen and bar equipment, BK Electrical, and Robert Oliver for TV/ CCTV installation.

“We essentially doubled the size of the bar, but you wouldn’t realise it,” says Kelvin. “The bar is designed so, wherever you’re sitting, it doesn’t really feel too big. It almost has four sections with the raised and lower areas, what used to be the off licence and then the snug at the back, so it’s not like you’re walking into a big bar and it’s maybe overwhelming.

“It’s still got a cosy feel to it. Part of the design brief we gave to Intec Design was we wanted to retain the traditional elements of the bar.”

Many features of the refurbished bar are original or repurposed, from the green leather seat backs to wood and tiling salvaged from other parts of the building.

As befits a period building, the refit was not without challenges. “There isn’t a 90-degree angle in this building at all,” says Kelvin. “Everything is offset or runs in, and that carries on upstairs, but it adds a bit of quirkiness and character to the building as well.”

Intec was briefed to embrace the Victorian character of the bar in its design from wallpaper to lighting, with the warm blue colour scheme achieving a period yet modern feel.

FOOD OFFER Central to opening the bar to a wider

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family-friendly market has been its food offer. Back in the 1970s into the early 1980s, it was a popular destination for food as Crangle’s Bar, but all foodservice disappeared during its tenure as the Cavehill Bar. “We serve food seven days a week, and food has been crucial to changing the dynamic of this bar,” says Kelvin.

“The bar has a history from the troubles, and people would cross the road rather than pass the pub; even as recently as last year.

“I was always aware that food was crucial to changing the clientele, to bringing in families and people who have time for lunch.”

Food is now on offer daily from noon to 8.45pm from Monday to Saturday, and to 7.45pm on Sunday, with most main courses priced around £8 to £14.

“My brief for the chefs was good quality pub grub using fresh ingredients at a keen price point,” he says. “We didn’t want it to become somewhere people only came to on special occasions.”

And the strategy has paid off, with many local families already repeat customers, and the venue attracting over 100 five-star reviews on TripAdvisor.

Foodservice has been so busy, with even the traditionally quieter Monday lunchtime slot typically attracting 4550 covers, Kelvin has had to install a new portacabin in the backyard as an additional prep kitchen.

“A lot of bars in town have a lunchtime rush and that’s them until evening time,” he says. “We’re getting customers the whole day through. It’s mainly locals, and people beginning to hear about us now from further afield.”

In terms of suppliers, local companies are favoured including K&G McAtamney’s for meats, Walter Ewing for fish and Henderson Foodservice for dried goods. Drinks partners, meanwhile, include Dillon Bass for

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spirits, Counterpoint for soft drinks, Tennent’s NI and Bibendum for wines.

FURTHER DEVELOPMENT PLANS While North Belfast has suffered from a dearth of quality options in recent years, Ben Madigan’s is one of a number of venues spearheading a recent revival including The Lansdowne Hotel and The Chester.

“I live at the top of the Cave Hill Road and, for the past nine years, have had to go into town to eat because there’s been nowhere to go,” says Kelvin. “I think why we’ve been so successful is people have realised we have a good offer at a good price, and it saves them money having to get taxis into town and paying town prices.”

A second phase of the refurb, to be completed by the summer, will include the upstairs and outside areas of Ben Madigan’s.

The first floor will become a function room for parties, christenings and private occasions. “North Belfast is crying out for a place like that,” says Kelvin. “Even though we’re only open three months, the number of inquiries we’ve had shows there is a lot of demand for it.”

Entertainment currently extends to live music on weekends, usually a one-piece acoustic set expanding to a two-piece around 10.30pm when foodservice has finished, and pub quizzes on Wednesday evenings.

Opening the upstairs space will offer more scope for events, says Kelvin, while creating outdoor seating in the expansive front area of the building will complete its evolution.

“There’s quite a big area there which wasn’t licensed before but is now,” he says. “It gets the sun all day, and the demand is there for an outside space.

More and more bars have it now because people like to sit outside like they’re on holiday.”

Once the second phase is complete, Kelvin may look for another venue. “But it needs to be the right location,” he says. “This was almost like the perfect storm where you’re starting with 20 customers and you’re not going to annoy anyone by making changes.”

APRIL HRNI • 23

TheTop100

TOP 100 HOSPITALITY BUSINESSES IN NORTHERN IRELAND REVEALED

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he search to find The Top 100 hospitality Businesses in Northern Ireland came to a conclusion on February 19, when the winners for 2020 were unveiled.

The eagerly-anticipated list, compiled by industry body Hospitality Ulster, was revealed at a gala event at the Crowne Plaza Hotel Belfast, hosted by entertainment legends Tim McGarry and Pamela Ballantine alongside guest rugby stars Ugo Monye and Tommy Bowe.

Spanning Michelin-starred restaurants and five-star hotels to buzzing city centre nightclubs, gastropubs, quaint country pubs and hotels, Hospitality Ulster’s Top 100 Businesses shines a bright spotlight on the very best of Northern Ireland’s hospitality sector.

Irish international rugby star Tommy Bowe with Danny Coyles, chairman of Hospitality Ulster, and England international rugby star Ugo Monye.

Special guest Tommy Bowe and Joris Minne, chairman of the Top 100 judging panel.

Jonny McCausland, Michael McCausland, Peter McCausland and Christopher McCausland.

Eddie McKeever and Stephen Meldrum, president of Northern Ireland Hotels Federation.

Jordan Carson, Alana Kingsberry, Stacey Feeney and Ashley Smith.

Jenevieve Devenny and Martin Breen, Sunday Life.

Brenda Morgan MBE and Peter McVerry, U105.

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TheTop100

Justin Colville, Nina Doyle, Michael Keenan, Emma Haughian, Aodhan McCullough, Maura Bradshaw and Matthew Fitzpatrick.

Gareth Devlin, Paul O’Hare, Willie Jack and Dermot O’Donnell.

Alex Johnston and Rachael Maguire.

Cathal Geoghegan and Kiera Campbell.

Jordanna Busby, Darren Graham, Oisin McGowan, Paul Hanna, Kevin Glover and Philip Morgan.

Hannah O’Connor, Roger Williamson, Karen O’Hare and Tim Marshall.

Joe McDermott (centre) is pictured receiving the Lifetime Membership Award from Danny Coyles, chairman, and Colin Neill, chief executive, Hospitality Ulster.

Catriona McGeough and Janine Jones.

Simon Ling, Richard Mayne and Kevin O’Leary.

Steven Davidson, Ray McMahon and Chris Kearney.

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APRIL HRNI • 25

advertorial

AWARD-WINNING KÄRCHER CENTER BELFAST IS SET TO BUILD ON 2019’S SUCCESS AND MAKE 2020 THE BEST YEAR SINCE OPENING ITS DOORS KÄRCHER CENTER BELFAST HAS ENJOYED A YEAR OF EXPONENTIAL GROWTH WITHIN THE FMCG SECTOR AND HAS BRANCHED INTO THE HOSPITALITY SECTOR KÄRCHER CV 38/2 ADV GB UPRIGHT VACUUM CLEANER: The tough, high-performance upright vacuum cleaner, ideal for the hospitality industry, features an individual brush and powerful suction motors delivering fantastic cleaning results while maintaining reliability.

This product is user friendly with Kärcher’s fast, dust-free bag change capabilities. It also includes a built-in vacuum hose to make those hard to clean areas simple and easy.

Furthermore, the CV 38/2 allows you to adjust the brush pressure to suit the surface you’re working on, ensuring the best clean possible. You can lease this product for £0.70 per day, and this price includes servicing of the machine for the duration of the lease.

Kärcher Center Belfast General Manager Stephen Anderson with Rajesh Rana, director of Andras Hotels.

KÄRCHER BR 35/12 C BP SCRUBBER DRYER: The Kärcher BR 35/12 C Bp Scrubber Dryer is highly manoeuvrable due to its 200° rotatable head.

Using Kärcher’s Kart technology, this feature allows for user-friendly and easily maintained cleaning, making it a highly professional and efficient tool for cleaning narrow areas and cluttered surfaces. This product can also clean in reverse, making it ideal for small to medium-sized retail environments, and features a new lithium-ion battery, with an onboard charger that takes a charge time of up to two hours. It is 35% lighter than any other devices in its unit class, facilitating transport for everyone in the workplace and features a vacuum function to suck up small debris and all water residue. You can lease this product from just £1.77 per day over a four-year contract, and this price includes servicing for the duration of the lease.

Kärcher BR 35/12 C Bp Walk Behind Scrubber Dryer.

Kärcher CV 38/2 Adv GB Upright Vacuum Cleaner.

Kärcher WVP 10 Adv Window and Surface.

Clener

WVP 10 ADV WINDOW AND SURFACE VACUUM: The Lithium-Ion powered WVP 10 Adv is a battery-operated window and surface vacuum cleaner that ensures streak-free cleaning results in any position thanks to its high-speed motor. It is suitable for all types of smooth surfaces and, with its light weight, and can be used vertically, horizontally, and overhead. The powerful lithium ion battery allows work periods for 30 minutes, and the quick charger and second battery provide the ability to work uninterrupted. The manually adjustable spacer allows streak-free cleaning results right up to the edges, and the small interchangeable head (200mm) makes sure it can be used on the smallest of surfaces. This product also comes with accessories including a built-in microfiber cloth and dispenser bottle, allowing the user to agitate off any debris and vacuum the debris away hygienically. You can outright purchase this product from £124.99 plus VAT.

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advertorial KÄRCHER PUZZI 10/1 SPRAY EXTRACTION UNIT: The powerful Puzzi 10/1 spray-extraction cleaner provides new levels of convenience and ease of use, thanks to a host of design features all intended to make carpet and upholstery cleaning more effective and efficient at a lower cost. Using the tried and tested spray-extraction method, the Puzzi 10/1 deep cleans carpets and leaves only minimal residual moisture. This means that carpets and upholstery are left almost completely dry, reducing the risk of resoiling and enabling cleaned areas to be used again very quickly. Kärcher’s revolutionary flexible suction tool features a rotating plastic lip which ensures optimum contact is made regardless of the angle of the floor tool. The relatively small size of this product ensure it is light and can be carried by all members of staff and it can be used in the smallest of spaces with the variety of attachments available. You can lease this product from only £0.46 per day over a four-year period, and this price includes servicing for the duration of the lease.

Kärcher Puzzi 10/1 Spray Extraction Unit.

SERVICE, CONTRACT HIRE AND SITE DEMONSTRATIONS: All leasing prices listed above include a service package, which can be added to the outright purchase for an additional cost ensuring that, from the point of purchase, your new Karcher machine is serviced once a year for three years by an approved Karcher engineer. Site demonstrations are carried out for free at a time that suits our customers. Following this, if a purchase is made, a trained engineer will deliver and install the products for free. Also here at Karcher Center Belfast as standard, we train your staff to use our products at no additional cost. If you have questions, do not hesitate to call 02890667333 or email stephen@karcher-center-craigmore.co.uk.

TESTIMONIAL FROM RAJESH RANA, DIRECTOR OF ANDRAS HOTELS Across all the Andras House hotels, what are the leading cleaning demands? Why does Kärcher equipment meet these needs better than its competitors?

As with any hotel, having a clean and presentable environment is crucial for customer satisfaction and to maintain the reputation that Andras House has for its hotels. In terms of the leading cleaning demands within the hotels, floor care is the most significant need to be addressed. When Neil and Stephen arrived with all the equipment for the free site demonstration, I was impressed with the enormous product portfolio but, for floor care, what really stood out to me was the Kärcher Br 35/12 C Bp Scrubber Dryer. Previously what we had been using was doing an effective but time-consuming job, but the Kärcher products and chemicals outperformed our previous installations by such a large margin that I had to choose to change the brand to Kärcher. We have a lot of windows across all the hotels that are in the group, and the Kärcher Windowvac has cut down massively on time spent cleaning the windows; this is because of the vacuum built into the WVP 10 Adv, and the dispenser bottle combination is fast and straightforward to use. The WVP 10 was also great for the bathrooms within the hotel, it worked well on the mirrors, shower doors, and was also great for lifting water residue from tiled surfaces. The products have allowed more time to be spent elsewhere by my cleaning staff, and the positive effects of this are showing already.

As Kärcher Center Belfast is new to the market, how did you hear about them and the solutions they provide?

Yes Kärcher Center Belfast is new to the market; however, their Managing Director Geoff Baird and General Manager Stephen Anderson have over 40 years’ service combined, providing industrial cleaning solutions, which has shown in the service that I have had. Kärcher Center Belfast achieved a great result at this year’s Belfast Chamber Business Awards. I am the president of the Chamber and, for such a fresh business to win the Award for Best New Business and to be a finalist in the Best Family Business category,

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illustrated to me that they are ahead of the pack. This was also highlighted in the other markets which they have seen rapid success in. The FMCG sector in Northern Ireland has been the primary business sector for Kärcher Center Belfast, and they have already become sole supplier to organisations such as the globally-renowned drinks manufacturer, Old Bushmills Distillery, which was highlighted in the Ulster Grocer magazine.

Having made an initial order, on what scale do you expect to expand by?

The initial order I made was for two items across all the hotels within the group, the Kärcher Br 35/12 C Bp Scrubber Dryer and the WVP 10 Adv Window Vacuum are both fantastic products that I saw a real need for immediately within the group. The rest of the products that Stephen and Neil brought into the site demonstrations worked very well.

However, at that time I wanted to make a smaller order first followed by a large one. The Ibis Hotel has placed an order for an EB 30/1 Cordless Sweeper, a Puzzi 10/2 Carpet and Upholstery Cleaner, and the PW 30 Floor attachment to go with it. This will be the first of many orders to come from the recommendations that Stephen Anderson and Neil Black made to me for all my hotels.

How would you rate Kärcher Center Belfast’s after sales service, and would you recommend them to another hospitality sector business?

Kärcher Center Belfast has provided me with outstanding products which are a testament to high-quality German engineering, which has meant the after-sales support has not been needed. However, at their headquarters on Boucher Crescent, they have a fully-qualified team of engineers which have over 30 years’ experience collectively working on Kärcher machines. This gave me great peace of mind when making my decision to buy from Stephen and Neil. Furthermore, both Stephen and Neil have kept in contact with me with follow up calls which have made me feel like a valued customer. I could not recommend Kärcher Center Belfast highly enough to any other business seeking to improve its cleaning solutions.

APRIL HRNI • 29

hotelnews

OLYMPIC INVESTMENT CONTINUES AT CLAYTON HOTEL BELFAST From left, Ryan Todd, conference & banqueting supervisor, and Jonathan Topping, general manager, Clayton Hotel Belfast.

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layton Hotel Belfast (part of Dalata Hotel Group plc, Ireland’s largest and the UK’s fastest-growing hotel operator) has unveiled the next stage of a £6m investment refurbishment programme.

Its Olympic Suite, one of the largest conference and banqueting facilities in Belfast City Centre which caters for up

to 550 guests, has been relaunched.

The new look Olympic Suite features high definition AV equipment, LED lights, a private reception space and access to a dedicated operations team with over 15 years’ experience.

The refurbishment programme, which started in 2018, has included a new state-of-the-art Meeting and

Events Centre which features 10 meeting spaces, upgrading of 170 bedrooms and the refurbishment of the Avenue 22 restaurant and bar.

The investment rollout will continue into 2020 with the refurbishment of the Club Vitae gym and changing area which features the City Centre’s only 15m swimming pool.

“We are delighted to unveil the next phase of our £6m investment in the Clayton Hotel Belfast – the relaunch of the Olympic Suite,” said Jonathan Topping, general manager, Clayton Hotel Belfast. “With a range of fantastic new features coupled with an excellent and experienced operations team, the Olympic Suite is a significant addition to our refurbishment portfolio. This investment is part of our continued commitment and support to Belfast City as a must visit destination for business and leisure.”

LA MON INVESTS £2M IN EVENTS FACILITIES

THE MERCHANT BELFAST EMBARKS ON £750,000 INVESTMENT

a Mon Hotel & Country Club has completed a £2m multiphase investment across all its banqueting, From left, Geoffrey Weir, managing director at conference and La Mon; Stuart Carson, sales and marketing director at Rainbow Communications; and events facilities Megan Beverland, sales director at La Mon. with a major telecommunications and unlimited superfast fibre broadband upgrade.

The award-winning four-star hotel, conference venue and Country Club already boasts one of the largest conferencing and events suites in Northern Ireland and this latest investment brings a new, premium and unlimited digital provision to ensure all its visitors, delegates and hotel guests are best connected.

The work was undertaken by Northern Ireland’s largest independent telecoms provider, Rainbow Communications.

“Located only 15 minutes from Belfast, La Mon is a compelling visitor destination which boasts four-star facilities in a unique and beautiful environment,” said Geoffrey Weir, managing director, La Mon Hotel & Country Club. “With a significant business, events and banqueting provision that accommodates thousands of guests every year, digital connectivity is vital for our success.

The popular business and leisure destination, which features 120 bedrooms and suites, an award-winning Country Club, restaurant, bistro and lounge, employs almost 190 staff.

elfast’s five-star Merchant Hotel is embarking on a significant £750,000 investment in some of its most iconic spaces, heralding a new era for the landmark hotel.

The evolution of The Merchant’s Great Room Restaurant and Cocktail Bar will include a significant refurbishment to accentuate and celebrate the original features of the Grade A listed building. New furnishings will refresh the interiors and elevate the world-famous Merchant welcome.

The Great Room will be reimagined to create a standalone restaurant identity to match the excellence and innovation of its food and beverage offering, befitting of its two AA rosettes. A dramatic centrepiece directly under the chandelier will highlight the grandeur of the vaulted dome ceiling, whilst sophisticated lighting will create a warm ambience and draw greater attention to the ornate Victorian features.

The Cocktail Bar will also undergo significant refurbishment, with plush furnishings and a sleek titanium granite bar top and tables amongst the new features. To coincide with the launch this month, a new edition of The Merchant’s world-famous cocktail book will also be unveiled, with the introduction of an enviable collection of classic and innovative new drinks.

“We’re extremely proud of this legacy and the achievements of our team over the last 14 years, but we cannot stand still,” said Bill Wolsey, managing director, Beannchor. “This important refurbishment is a reflection of our commitment to continuing to exceed the expectations of our guests, in line with the changing demands of our discerning clientele.”

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hotelprofile

HOTELHUB

BALLYGALLY CASTLE HOTEL

“B

THESTATS

allygally Castle has had a great year and occupancy continues to increase with our key audiences in the leisure market and weddings,” says Norman McBride, general manager.

“In 2019, following a £135,000 investment, we introduced our new Belvedere Suite, a stunning wedding Norman pavilion which offers couples a unique McBride venue to hold their wedding ceremony and boasts superb views of the stunning gardens and trout stream. The garden suite can accommodate up to 120 guests and enables us to meet the growing demand for outside ceremonies, without having to worry about the weather.”

Plans for the coming year, meanwhile, include focusing on collaboration with experiential and food producers to help give visitors a more immersive experience.

“The emerging markets have high expectations and, at Hastings Hotels, we pride ourselves on meeting and exceeding those expectations,” says McBride. “There is so much to do along the coast and this can be a surprise for the local market when they see what is there to explore.”

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HOTEL OPENED: 1966 OWNERSHIP/REFURBISHMENT HISTORY: Ballygally Castle was purchased by the Hastings Hotels Group in 1966 and, over the years, various extensions and renovations have transformed it to the charming hotel it is today. It received four-star status from the Northern Ireland Tourist Board in 2007 and, in 2014, the hotel underwent a further major refurbishment and extension project, with the addition of 10 new coastal deluxe bedrooms, a new larger reception area and the stunning new Kintyre Ballroom. In 2019, Ballygally Castle opened the Belvedere Suite on the grounds of the hotel to accommodate outside ceremonies. All developments at the Castle have been very carefully undertaken so as not to distract from the history of the original building, as the hotel’s distinctive character comes from the fact that it dates back to 1625. Ballygally Castle is unique in that it is the only 17th century building in Northern Ireland still being used as a residence today.

EMPLOYEES: 50 staff (10 full-time & 40 part-time) ROOM NUMBERS: 54 STAR RATING: 4-star STYLE: 17th century castle with a modern twist. Perched on the tip of the famous Causeway Coastal Route, the hotel overlooks the golden sands of Ballygally Bay and has uninterrupted views across the Irish Sea. MARKET POSITIONING: Wedding/leisure guests GUEST PROFILE: Ballygally Castle is the perfect base for leisure guests and attracts guests from around the world; particularly America, Australia and Canada.

USPs: Elegant décor, a contemporary restaurant and bustling bar. Ballygally Castle is renowned as one of the most haunted places in Northern Ireland and a regular ghostly visitor is thought to be Lady Isabella, wife of James Shaw, who built it. The story goes that her husband only married her to produce an heir and the moment their son was born, he snatched the baby and had Isabella locked in a room at the top of the castle.

Trying to escape, she plunged to her death. Guests to the castle are invited to visit the Ghost Room. Ballygally Castle is home to Game of Thrones Door 9, carved from a fallen tree from the Dark Hedges, and depicting a famous battle between House Star and House Bolton in the penultimate episode of Season 6. The hotel is a stunning wedding location and only hosts one a day.

FOOD & BEVERAGE: Garden Restaurant and a lounge menu. Ballygally Castle offers a fabulous range of dining options – including a unique Game of Thrones Afternoon Tea and its famous Grand Sunday Buffet in the Kintyre Ballroom.

APRIL HRNI • 31

hotel&accommodationnews

HILTON BELFAST UNVEILS £10M REFURBISHMENT PROJECT

From left, Simon Hamilton, CEO Belfast Chamber of Commerce & Trade; Mark Walker, GM, Hilton Belfast; and Gerry Lennon, CEO, Visit Belfast.

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ilton Belfast is putting the finishing touches on a £10m transformation project, which includes a full refurbishment of the hotel’s facilities and an expansion of its capacity to 202 bedrooms and suites.

“This significant investment demonstrates not only Hilton’s commitment to constantly innovating and improving the visitor experience, and importantly our confidence in Belfast, an increasingly popular visitor destination for city breaks and conferences,” said Mark Walker, general manager, Hilton Belfast.

The new facilities were unveiled ahead of the HelmsBriscoe’s European, Middle Eastern and Africa (EMEA) Regional Meeting, which was sponsored by and was set to take place in the Hilton Belfast in March.

The refurbished reception area includes a spectacular light feature overhead, individual check-in desks

and a grand staircase leading to the spectacular Lagan Suite and foyer.

A new bar, No 4, on the ground floor serves food and drinks until 11pm, while Sonoma Bar & Grill continues to offer a high standard of food led by Executive Chef Chris Mawhinney.

Sonoma has taken its inspiration from Northern Ireland, with tile work reflecting the Giant’s Causeway, while design on the walls and ceiling is a recreation of the dining space on-board Titanic.

The hotel’s executive lounge and business centre on the ground floor allows executive guests complimentary access to private meeting space and complimentary food and drinks.

GLENARM CASTLE GLAMPING PODS AWARDED FOUR STARS

F

urther.space at Glenarm Castle glamping pods represent the first pod site to be awarded Guest Accommodation Certification and a fourstar grading by Tourism NI. Glenarm Castle pods are located in the grounds of the 17th-century Castle, with spectacular views along the Causeway Coastal Route.

“Our visitors are looking for high quality accommodation and memorable experiences,” said Samantha Corr, quality & standards manager at Tourism NI. “Further.space at Glenarm Castle pods are in an ideal position to meet that demand as they offer well-designed, comfortable accommodation in a unique

From left, Samantha Corr, Tourism NI; Randal and Aurora McDonnell, Lord and Lady Dunluce; and Peter Farquharson and David Maxwell, further.space.

setting, where visitors can relax as well as explore all that Northern Ireland has to offer.”

Peter Farquharson, CEO, Further.Space, said: “We are so proud to have our pod site recognised with this grading as our vision is to go beyond the ordinary and let customers stay somewhere exclusive, cosy and stylish with nature on our doorstep.

We work closely with our partners to provide a great experience for our customers and Glenarm Castle is doing a great job of maintaining luxury levels of service. We have had over 100 amazing reviews already from customers, not only loving the pod accommodation, but the overall experience”.

NEW LUXURY GUEST HOUSE OPENS AFTER SIX-FIGURE INVESTMENT

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luxury guesthouse has opened in Moira following a six-figure investment by the team behind the successful Lisnacurran Country House, with funding provided by Ulster Bank.

Ralph’s Moira, located at the site of the former Moira Guest House, officially reopened last month after its new owners undertook an extensive renovation and refurbishment programme of the B1 listed property.

Owned by husband and wife duo Lynne and Jonathan McCabe, Ralph’s Moira is a 10-bed luxury guesthouse set in the heart of the Co Down village.

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A chic, rich interior design throughout Ralph’s Moira draws inspiration from the original architectural of the property and accentuates period features for a luxurious getaway at affordable rates.

Each of its individually-named rooms have been finished to a high standard with emphasis on drawing out the distinct character and personality of each space.

The property’s new name is inspired

by Mr Ralph Lutton Esq (1723-1779), the first resident of 65 Main Street, Moira and one of the Co Down village’s most respected businessmen.

From left, Derick Wilson, business development manager at Ulster Bank, and Lynne and Jonathan McCabe.

Ralph’s Moira can accommodate up to 29 guests across single, double, twin and family rooms – and further investment is earmarked to grow the number of rooms further.

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review

CASTLE IN THE SKY A £12M RESTORATION OF KILLEAVY CASTLE DELIVERS ON ALL FRONTS, SAYS ALYSON MAGEE

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lready sold on the local-boy-donegood backstory of Killeavy Castle, its over-delivery on expectation was nonetheless a pleasing surprise.

For those unfamiliar with the inspirational story, a very rundown Killeavy Castle was bought by Armagh native Mick Boyle, with his wife Robin, back in 2013.

Having made millions from construction in Australia and New Zealand, Boyle made the investment with the aim of reinventing South Armagh as a tourism destination.

And while he has certainly thrown plenty of money at the project, sustainability is a big focus in all aspects of the word from creating a local employer with longevity to a major focus on environmentally friendly construction and operation.

Although images of the restoration project are impressive, it’s hard to fully appreciate the design concept behind the modern construction on the Estate until you visit in person. A boxy design and flat roofing on the boutique hotel and spa buildings make sense as you approach the Estate and they flatten into the landscape, leaving the focus on the stunning 19th century Grade A-listed Castle.

As well as the Castle and 45-bedroom spa hotel, the Estate includes a private function marquee, walled garden with café and 350 acres of mixed farm and woodland with trails, abutting the beautiful Slieve Gullion Forest Park.

Imagining the Estate as perhaps a work in progress, I arrived on a February weekend to find that – while there may be extensive plans to develop it further – it is already very much a well-finished project. www.hospitalityreviewni.com

Attention to detail is notable from the entrance and impressive drive up to the hotel, to the warm welcome and signature scent in reception.

On the ground, the boxy hotel is transformed into an architecturally interesting blend of new construction and the old Grade 2-listed former coach house, mill and farm buildings with many cosy nooks and crannies. Imagery on the walls draws guests into the story of the restoration.

Most impressive is its arrangement

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around an open, well-planted courtyard; interior ground floor bedrooms offer courtyard terraces while full-length windows reveal the restaurant and bar spaces as colourful tableaux.

Outward-facing bedrooms boast panoramic views of the Estate, and are spacious, chic and well-appointed with furnishings and amenities.

If the building itself surpassed expectations, the dining experience took it to another level altogether. Executive Chef Darragh Dooley’s tasting menu is full of theatre but also offers the quality and innovation to back it up.

An appetiser of Tea and Toast, created from a foraged heather broth and preserved vegetables from the Estate on treacle bread, set the tone by eliciting an exclamation of surprise; a personal sign of approval for good food which is undoubtedly highly annoying for fellow diners. Sorry everyone.

Next up, Scallops Ceviche was clean, fresh and deliciously light and simple, while Pan-fried Killeavy Castle Estate Beef Fillet grounded my palate with its rich, sexy flavours.

Theatre ramped with the Preserved Blackberry and Almond Souffle, which was punctured and a mulled red wine syrup poured into the centre at the table.

Petit Four represented another knockout, once the liquid nitrogen had cleared, revealing a masterclass in technique and eliciting another exclamation of pleasure. Again, sorry everyone.

Staffing the Estate with mainly locals has offered a benefit beyond supporting the local community in giving it a unique, authentic feel. And the Castle itself, available for private hire, is a very special space.

Already packed with guests from spa-break couples to girly groups on a dull winter weekend, Killeavy Castle is a fantastic addition to the Northern Ireland hospitality offer.

APRIL HRNI • 33

profile

GONE TO THE DOGS

BY BRIAN McCALDEN

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Co Antrim dog racing track has found winning form again after being re-opened by a former employee.

Firmly targeting the hospitality sector, Drumbo Park, near Lisburn, raced back into business at the end of January.

John Connor – one of 44 staff who lost their jobs when the track closed its gates in 2019 – is heading up the renewed venture, rebranding it as a conference and events venue, as well as a racetrack.

Speaking to a specially-invited group of guests at a press reception, he said the venue now has multiple uses.

“People of all ages can come and enjoy themselves whether that be at one of our family-friendly race meetings or when attending a private function,” said Connor. “We’ve taken our time to find our feet and invest in staff, creating more than 30 jobs in the process, because we want to do things right. Now it’s time to put Drumbo Park back on the map; there is definitely a lot of life left in the old dog yet.”

Connor and new Commercial Director Nick Rose have formed a company, Run with Passion, to make a deal with the liquidators to buy all the assets after the initial closure.

John Connor

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Undeterred by factors said to be behind the shutdown, such as the rise of online betting, a lack of government funding and restrictive licensing laws, a decline in the number of customers and even of actual racing dogs, Connor and Rose remain confident the business can return to its former glory days.

“Our location alone gives us a competitive advantage,” said Connor. “We are halfway between Lisburn and Belfast and just minutes from the M1 motorway, making us perfect for all sorts of events – from business breakfasts and functions to weddings and civil ceremonies.”

He added that Drumbo Park is fully air-conditioned with high speed WiFi, and is therefore more than able to accommodate conferencing and event needs.

The Drumbeg Suite accommodates up to 80 people in theatre style and is ideal for events such as breakfast seminars, drinks receptions, product launches and presentations.

The larger Lagan Suite, with its tiered seating, sophisticated audio-visual system and panoramic views across Lagan Valley, is perfect for conferences up to 160 theatre style - as well as trade shows and job fairs.

“All our customers can enjoy the bar and restaurant facilities - plus our carpark can facilitate over 200 cars - and we are very competitively priced compared to the City Centre,” he said.

In addition to fully utilising the high-spec facility, the core business of greyhound racing has been re-introduced on Friday and Saturday nights.

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A major spruce up has been completed across facilities, with comfort paramount.

Guests place their bets from their seats as they dine, thanks to roving tote agents and watch the dogs in action from the panoramic stadium windows. They enjoy something of the atmosphere of a race night, but not the cold and rain associated with more traditional stadia, open to the elements.

Dog racing is also beamed live from Shelbourne in Dublin, timetabled to run race-about with those at Drumbo and vice versa.

Food and drink are top quality too, and service is excellent. With entertainment also laid on after many races end, so the new directors are hoping Drumbo Park’s new addition as a hospitality venue will see it thrive for many more years to come.

“This site had been a racetrack for more than four decades,” said Connor, who is hoping the updated quality of service and excellent facilities should mean many more years of both traditional track racing and everincreasing levels of functions as the broadening of appeal across the whole hospitality sector gets off and running.

APRIL HRNI • 35

tourismnews-attractions

NI FOOD ATTRACTIONS FEATURE IN NEW TOURISM IRELAND PARTNERSHIP T

ourism Ireland in the United States is partnering with premier kitchen and home furnishings retailer Williams Sonoma, in a new campaign, Authentic Ireland, being rolled out in conjunction with Bake from Scratch magazine. The digital campaign will highlight Northern Ireland and the island of Ireland for 2020 to prospective American visitors.

The campaign includes a dedicated page on the Williams Sonoma website featuring Authentic Ireland recipes, to inspire Americans to discover some of our culinary offerings and traditional recipes.

Williams Sonoma will also offer customers the opportunity to learn how to make Authentic Ireland dishes in over 200 stores across the US, at an Authentic Ireland cookery demo in early March. And, Williams Sonoma will host a sweepstakes competition on its website, offering one lucky person the chance to win a trip to the island of Ireland.

From left, Joann Pai, photographer; Sophia Jones, Bake from Scratch magazine; Maya Oren, videographer; Kevin Masse and Brian Hart Hoffman, Bake from Scratch magazine; and Caroline Wilson, Belfast Food Tour, in St George’s Market Belfast.

As part of the campaign, a videographer, photographer and team of editors have been visiting Northern Ireland. Their busy itinerary included a visit to Belfast, where they checked out the local food scene at St George’s Market; participated in a bread making experience at Lazy Claire’s Pastry Shop;

and enjoyed a Titanic-themed dinner at Rayanne House in Holywood.

The content will be used to produce a special Authentic Ireland edition of the popular Bake from Scratch magazine, which has a print circulation of 150,000 and a digital monthly reach of 30 million readers.

DIVERSITY CHARITY LAUNCHES NEW £45M PLAN WOULD CREATE ONE OF UK’S LARGEST FILM STUDIO SITES IN SOCIAL HERITAGE PROJECT

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orthern Ireland cultural diversity charity ArtsEkta has launched a new social heritage project, You, Me and Tea. The National Lottery Heritage Fund has invested £89,600 to support the project, which will ArtsEkta founder Nisha Tandon and Board explore Northern Ireland’s member Anna Lo with special guests Mrs long association with tea Doyle and The Mad Hatter. and investigate connections with China and India, mapping important cultural and trade links for two of NI’s longest-residing migrant communities.

The project was officially launched in the grand, heritage surroundings of the historic Ulster Reform Club, where 100 invited guests gathered to feast on afternoon tea and experience tea tasting, blending and glimpses into their futures with Eileen, the tea leaf reader.

Tea mocktails were served with a flourish by the Mad Hatter and guests were coerced into a top up by walkabout waitresses styled on leaf legends, Mmes. Doyle, Overall and Brown. The audience was entertained by 1950s musical trio the Swingtime Starlets and, after tea had been taken, dancing followed.

The project will include arts and craft workshops, tea tours, interactive tea talks open to the public, online resources, a physical touring exhibition and schools activities. Celebratory tea emporium events will take place across Northern Ireland over the next two years, including at ArtsEkta’s flagship festival the Belfast Mela, Botanic Gardens this August Bank Holiday.

If you would like to get involved as a project volunteer, have tea tales to tell, or would like to donate any tea paraphernalia such as crockery or tea pots to the project, please email julianne@artsekta.org.uk 36 • HRNI APRIL

BELFAST

BY EMMA DEIGHAN

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planning application to quadruple the size of the Belfast Harbour Film Studio complex has been filed with Belfast City Council, with the potential to further boost Northern Ireland’s potential for screen tourism.

The proposed £45m project, if approved, would make Belfast a major centre in the industry and generate 250 construction jobs and support around 1,000 creative industry roles.

Phase one of the Belfast Harbour Studio development opened three years ago at Giant’s Park with two 32,000 square-foot studios and 125,000 square feet of overall production space.

The space has been used for a number of major productions including SyFy’s Krypton TV series and is currently occupied by a major film production company.

Belfast Harbour now intends to develop four additional 21,000 square-foot studios, two 16,000 square-foot studios, 100,000 square feet of production offices and 130,000 square feet of support workshops on a 20-acre site. Combined with phase one, it would create the largest studio complex outside the south east of England.

Located in Giant’s Park on the North Foreshore, the expanded facility will also provide additional facilities to realise Belfast Harbour’s ambitions to create a leading European media hub.

“In 2017 we invested £20m to provide brand new studio facilities, but with record levels of demand for studio space globally, we are confident the time is right to progress with phase two of the development,” said Joe O’Neill, chief executive, Belfast Harbour. twitter.com: @Hosp_ReviewNI

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tourismnews-travel

GLOBAL GREENING LINE-UP ANNOUNCED FOR ST PATRICK’S DAY 2020 M adison Square Garden in New York, the world’s largest beaver statue in Beaverlodge in Canada, a giant statue of a kissing couple in Amsterdam, the Clifton Suspension Bridge in Bristol, Caerphilly Castle in South Wales, the Dubai Frame and even the Smurf Statue in Brussels joined Tourism Ireland’s Global Greening initiative for the first time in 2020.

Continuing the organisation’s firsthalf promotional drive to grow overseas tourism to the island of Ireland in 2020, the annual initiative marks St Patrick’s Day, and further new additions included the National Museum of Qatar, City Hall in Bangkok, the World’s largest Hockey Stick and Puck on Vancouver Island and the National Theatre in London.

“2020 marks the 10th anniversary of Tourism Ireland’s Global Greening initiative and each year I am delighted to see even more well-known attractions and landmark sites wishing to get involved and join our St Patrick’s celebrations,” said Niall Gibbons, CEO

Madison Square Garden New York is among attractions joining Tourism Ireland’s Global Greening initiative for 2020.

of Tourism Ireland. “The success is due in no small part to the great work that has been carried out across the world by Irish people and the Diaspora.”

Images of Northern Ireland will, meanwhile, were due be beamed into the homes of more than two million

Americans this St Patrick’s Day. Presenter Mike Mathis and a film crew from NBC were invited here by Tourism Ireland, in partnership with Tourism NI, to capture content for broadcast during the live coverage of this year’s New York St Patrick’s Day parade (now cancelled).

SPANISH TV SHINES A SPOTLIGHT ON NORTHERN IRELAND

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crew from RTVE La 2 – a TV channel in Spain – has been filming in Northern Ireland recently, as guests of Tourism Ireland and Tourism NI. They filmed here for two different programmes, Turismo Rural en el Mundo and Senderos del Mundo.

The TV crew’s action-packed itinerary included the Causeway Coastal Route and places like Glenariff, Cushendun, Ballycastle and the Giant’s Causeway.

They also filmed around the historic walls of Derry and spent time in Armagh city and Downpatrick at some of the attractions associated with St Patrick.

In Belfast, the crew checked out Titanic

From left, Colette Kelly, Tourism Ireland; Luis Pecero, cameraman; Isabel Ambrona, production assistant; Juan Frutos, producer with his dog Migas; and Abel Rodriguez, camera assistant.

Belfast, SS Nomadic and HMS Caroline, before continuing to Hillsborough Castle

and Gardens.

“Each of the programmes they’re filming here will be seen by around 500,000 viewers, inspiring them to put Northern Ireland on their holiday ‘wish list’ for 2020 and beyond,” said Barbara Wood, Tourism Ireland manager Spain. “Television and film are recognised as strong influencers for prospective holidaymakers and Tourism Ireland regularly works with TV and production companies in Spain and elsewhere around the world to facilitate the making of travel and lifestyle programmes and films in Northern Ireland.”

NI HIGHLIGHTED AS GOLF DESTINATION AT EUROPE’S LARGEST TRADE EVENT

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ourism NI in partnership with Fáilte Ireland and Tourism Ireland collaborated to help sell the Island of Ireland as a premier tourist and golf destination at the 2020 Rhein Golf Fair.

The Rhein Golf Fair, which took place recently in Düsseldorf, Germany, is Europe’s largest exhibition for golf travel and equipment, attracting over 230 exhibitors from 25 destinations across the globe.

Tourism NI, alongside key local industry, used this unique opportunity to interact face to face with thousands of golf professionals from across the globe and enhance the www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

From left, Kristina Gauges, Tourism Ireland; Frances Galbraith, Glenara Elite Travel & Tours; Deirdre Devine, Curran Gate Portrush; Becca Kerr, Tourism NI; Denise Maes, Lough Erne Resort; and Swetlana Gorski, Tourism Ireland.

legacy of golf in Northern Ireland.

Germany is the third-largest market for tourism to the island of Ireland, with more than 120,000 overseas visitors playing golf annually which contributes over £45m to the NI economy.

On top of the Rhein Golf show and other flagship golf trade events in the upcoming year, Tourism NI has plans to host familiarisation trips across Northern Ireland for leading German travel trade and journalists with the aim of putting NI further on the map as a leading tourist and golf destination.

APRIL HRNI • 37

tourismprofile

CORONA VIRUS IMPACT ON TOURISM: WHERE ARE WE HEADING?

BY DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL

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ourism may be one of the world’s largest and fastest-growing industries but it can also be highly vulnerable to external events from war, terrorism and violence to natural disasters and viral disease outbreaks.

We are now experiencing this first-hand with regard to the coronavirus outbreak named COVID-19. Disease outbreaks are nothing new and, in fact have been on the rise since the 1980s, both in numbers and diversity of the diseases, partly enabled by highly mobile populations, increasing population density and under-resourced public health systems in certain developing countries. Rises in population density in large urban centres and enhanced international mobility and travel have led to both higher exposure to newer diseases as well as increased potential for transmission. We have seen it in the past 15 years alone from SARS to Ebola, the Zika virus to MERS and H1N1 (bird flu) and all have had an effect on the industry. With COVID-19, however, things appear to be more serious; particularly on a global level.

We have seen the early impact of this on the industry most visibly in the airline sector. The collapse of Flybe was the first high-profile business fatality to this coronavirus, though much like its human counterparts most at risk, it had underlying health problems already. Nonetheless, its importance to regional connectivity throughout

38 • HRNI APRIL

the UK, particularly so for Northern Ireland (through Belfast City Airport), is a profoundly serious loss if the vast majority of those routes are not picked up quickly by other airlines. However, a lot also depends on what develops in terms of the virus spread itself. Arguably it is not so much the virus impact but rather the associated fear and anxiety amongst the travelling public that has had the biggest influence early on upon the industry.

This could be only the tip of the iceberg with regard to the airline sector however. By the second week of March, IATA (International Air Transport Association) warned that should the virus continue to spread quickly it could cost airlines $113bn (£86.9bn) globally (a similar impact to the financial crisis in 2008). The only small saving grace to balance this so far has been the drop in oil prices on the prospect of lower demand, which will offset airline costs to some extent. However, the value of global aviation stocks, have dropped by $41bn (25%) in the past month (at the time of writing). The tour operators and cruise lines are feeling it profoundly too.

Shares in TUI are down 40% in the past month and the value of Carnival Cruises has sunk 45% since the start of 2020.

Knock on effects are also being felt already by our visitor attractions and our hospitality and events industry and we have the prospect of fewer international visitors to our shores as we move closer to what is peak tourism season. Is it all doom and gloom though for the industry? Absolutely not. Tourism may be vulnerable to these external events but it is also an incredibly resilient industry.

We’ve seen it before. The impact of the Zika virus on tourism was valued between $7bn and $18bn following that outbreak in 2016, whilst the impact of SARS in 2003 was between $40bn and $50bn and H1N1s worldwide impact was estimated between $45bn and $55bn. The industry took a hit on those occasions, but it recovered remarkably quickly. Globally, international visitor numbers have continued to grow (1.5 billion last year, +4% on the previous year). That may not be the case for the current year however.

In recent studies by the WTTC (World Travel & Tourism Council) looking back at external events across the last 20 years, they found that terrorism

impacts had the quickest recovery time for travel and tourism at an average of 11.5 months. Civil unrest and political instability had the longest recovery time with an average of 22 months. In relation to what we are currently most concerned with, disease outbreaks had an average recovery time of 19.4 months for the industry. That potentially is what we are facing with COVID-19, but a lot depends on the severity of its spread and impact as well as public perception and anxiety.

What does that mean in tourist arrival terms globally? Well, the UNWTO (United Nations World Tourism Organisation) expects the coronavirus impact to result in a 3% fall in international tourist numbers in 2020. That’s down from an expected 3-4% increase for 2020, so potentially a net 7% drop on the numbers expected.

That would equate in financial terms to a loss of between $30bn and $50bn for the year. Much of that is still speculation of course but we can see already that COVID-19 will have a profound impact.

Tourism is a resilient industry though, but to weather through what is happening, emphasis and mindsets will have to shift. Domestic tourism is a large part of the key to survival (with the drop in airline bookings, the lowest since 2010 and the Icelandic ash cloud, according to IATA).

What has become known as the staycation will be vital to supporting the industry through these difficult and uncertain times. However, even aspects of domestic tourism may be affected, especially large gatherings and events.

Just as I finish this article, it has been announced that the St Patrick’s Day parades in Dublin and Belfast have been cancelled.

Add to that numerous other sporting events, music events and conferences that have been cancelled or postponed and there is no question the impact will be felt domestically as well. What we must do, where we can, is to continue to support our local restaurants, hotels, pubs and visitor attractions. That local domestic support is hugely significant to our industry through a period like this where wider international travel is very much on the wane and will take time to recover as research from the WTTC shows.

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training&development

CAUSEWAY COAST BARTENDERS BOOST SKILLS THROUGH HOSPITALITY COURSE H

ospitality workers from the Causeway Coast area have recently enhanced their skills and gained qualifications as part of the Diageo Learning for Life: Hospitality Elevator programme.

The Hospitality Elevator programme is aimed at over 18s currently working in the industry who are looking to increase their hours, level of responsibility and develop skills to aid career development.

Completely free to attend, the course features three locally tailored one-day modules and includes Diageo Bar Academy (spirits and beer training), as well as the opportunity for participants to be awarded with nationally-recognised qualifications in food safety and customer service.

“The Diageo Learning for Life: Hospitality Elevator programme offers those already working in the industry additional training, providing them with skills that can really help to further their careers,” said Claire Hutchinson, corporate relations manager, Diageo Northern Ireland.

“We had 20 participants take part in the programme which took place at Portstewart Golf Club and The Quays Bar and the feedback has been extremely positive from both the individuals involved and their employers. Working with our specialist training partner, Springboard we have further Hospitality Elevator programmes planned for Antrim and the North West in March and April.”

The Hospitality Elevator programme operates alongside Diageo’s awardwinning Learning for Life: Bartending and Hospitality programme which

Pictured are participants from the Causeway Coast area who recently enhanced their skills and gained qualifications as part of the Diageo Learning for Life: Hospitality Elevator programme, with Marianne Hood.

was launched in 2014 and has seen more than 1,200 unemployed people graduate, progressing into careers in the UK hospitality industry.

Michele McCreary, programme manager for The Springboard Charity in NI, said: “Developed out of established Springboard Charity models, and injected with exclusive Diageo content to support and enhance skills development in hospitality, the Hospitality Elevator course offers participants tailored opportunities to gain new skills, further qualifications and greater confidence.

At the same time, it provides hospitality employers support to upskill, develop and retain their team members.

“This is an excellent chance for bartenders and front-of-house staff to improve their prospects and offers the hospitality industry enhanced

opportunities to further develop its talent.

We have been extremely impressed by the enthusiasm and professionalism of all the applicants who have taken part in the Hospitality Elevator programme to date - they are a credit to the industry.”

Shannon Myles from Kellys Portrush, who took part in the Hospitality Elevator programme, said: “Through taking part in the programme, I have been able to expand my skills in areas including bar skills, customer service and food hygiene and safety. The Bar Academy was very informative and really got us involved by allowing us to sample the products to enable us to give customers specific recommendations to suit their taste. I would highly recommend the course to anyone already working in the hospitality industry wanting to expand their knowledge and skills.”

NEW PROFESSIONAL TOUR GUIDING GRADUATES OFF TO A FLYING START W ith the continuing increase in visitor attractions and tourism in Northern Ireland, Belfast Met has responded to industry demands by offering the first Higher Education Level 4 Tour Guiding course, in partnership with Ulster University.

The first cohort of ‘graduands’ celebrated their success with special guests John McGrillen, chief executive of Tourism Northern Ireland and Wendy Langham, Belfast City Council programme director for Belfast Destination Hub. The programme aims to develop high-quality professional skills which will enhance the visitor experience and is aligned with Tourism NI’s Embrace a Giant Spirit experience brand.

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From left, Christine Brown, head of the Belfast Business School at Belfast Met; John McGrillen, CEO, Tourism NI; Catherine Burns, member, Belfast Met’s Board of Governors; Dr Jonathan Heggarty, director of Curriculum at Belfast Met; and Dr Joanne Stuart, CEO, Northern Ireland Tourism Alliance.

APRIL HRNI • 39

advertorial

BELFAST MET NURTURES NEW TALENT WITH GROWING APPRENTICESHIP OFFERING

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elfast Met, through the Belfast Business School, was recently appointed the curriculum hub for Hospitality & Tourism, providing a lead role within the FE sector in the development of relevant fit-for-purpose curriculum, which is fully endorsed by industry. This role places the college in a pivotal position to connect with industry to ensure learners are developing skills to support both current job roles and help prepare for future career progression.

Mark Rice, curriculum hub manager, leads on this initiative and with the interaction of this new college hub network, a Higher Level Apprenticeship in Hospitality and Tourism Management has been developed. This level 5 HLA programme provides a fullyfunded career development pathway, “I FEEL AN APPRENTICESHIP GIVES YOU THE BEST OF BOTH WORLDS AS I AM BENEFITING FROM BEING A BELFAST MET STUDENT AS WELL AS AN EMPLOYEE OF JAMES STREET. LAST YEAR I WAS INVOLVED IN THE HEAT COMPETITION WITHIN THE COLLEGE - WE HAD THREE HOURS TO PREP AND THEN HAD TO SERVE 40 COVERS.” MATTHEW, A PROFESSIONAL COOKERY APPRENTICE

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“I HAVE ALWAYS HAD AN INTEREST IN FOOD AND DECIDED TO APPLY FOR THE APPRENTICESHIP PROGRAMME AT JAMES STREET. THE THOUGHT OF COMBINING THIS ON-THEJOB TRAINING WITH THE COLLEGE-BASED TEACHING AT BELFAST MET SEEMED A GREAT OPPORTUNITY FOR ME.” MATTHEW, A PROFESSIONAL COOKERY APPRENTICE

enabling employers to develop new or existing staff moving into supervisory/ operational management positions within their business.

In support of this career-focused approach to apprenticeships, the Centre for Skills & Apprenticeships team within Belfast Met has continued to expand its provision of government-funded apprenticeships in the hospitality sector, to assist businesses in the development of their workforce for future growth and succession planning.

The key focus of apprenticeships is to support a career-focused pathway across the breadth and depth of the hospitality sector. Hence, the addition of a fully-flexible delivery solution provided in the work place has been developed in the following areas at Level 2 and 3, allowing for clear career progression; Customer Service, Front of House Reception, Food and Beverage and Kitchen Services.

PROFESSIONAL COOKERY The skills shortage within the industry is well documented, in particular the challenges around the recruitment of professional chefs. The Belfast Met professional cookery apprenticeship continues to develop and nurture new talent in this area at its top-of-the-range training facilities located in its Titanic Quarter Campus.

The college is working with key employers within the industry, such as James St, to train and develop the new talent that is now an urgent requirement, whilst offering students such as apprentice Matthew the chance to gain work and undertake further education at the same time.

Matthew is a professional cookery apprentice. He attends classes one day a week at Belfast Met’s Titanic Quarter campus and spends the remainder of his working week in the busy kitchen of James St restaurant.

Matthew commented: “I have always had an interest in food and decided to apply for the apprenticeship programme at James St. The thought of combining this on-the-job training with the college-based teaching at Belfast Met seemed a great opportunity for me.

“In addition to my increased knowledge and understanding of food, I am gaining invaluable skills and experience in a professional kitchen environment. I really enjoy the experience I am gaining in James Street as I get to serve high-quality food, seeing it through from start to finish.

“I feel an apprenticeship gives you the best of both worlds as I am benefiting from being a Belfast Met student as well as an employee of James Street. Last year I was involved in the HEAT competition within the college - we had three hours to prep and then had to serve 40 covers. Henry Brosi from the Dorchester in London was on the judging panel which was a brilliant experience for me.

“I would definitely recommend the professional cookery apprenticeship programme to anyone who has a passion for food. It offers you the chance to study, without fees, and earn a wage as part of the course. The experience that I am gaining in James Street has been invaluable. It is a great way to get skilled and qualified in a growing industry that can offer so many opportunities for the future.”

twitter.com: @Hosp_ReviewNI

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businessnews

BELFAST CHAMBER CALLS FOR REGENERATION POWERS B

elfast Chamber has called for the commencement of a conversation about what powers Belfast needs to realise its full potential as a city.

Speaking at the organisation’s recent BelFastForward conference, focusing on issues associated with the regeneration of the city, Belfast Chamber President Rajesh Rana outlined the business organisation’s belief that Belfast does not have the powers and controls that a city of its size and importance should have if it is to compete successfully with other cities for jobs and investment.

In his address to the conference’s 400 delegates, Rana illustrated how other cities have more control over regeneration, transport and housing and have used tools such as development corporations and enterprise zones to stimulate growth, while Belfast has a fragmented system of government in comparison.

“Belfast Chamber wholeheartedly welcomes the scale of ambition the City Council has set for all of us in

From left, Rajesh Rana, president, Belfast Chamber; Maria Vassilakou, former deputy major of Vienna; Rob Walsh, former commissioner of New York’s Department of Small Business; and Daniel Baker, Lord Mayor of Belfast.

the Belfast Agenda, but how do we deliver on these?” he said. “There are great plans for major developments, particularly on the north of the city and on the waterfront, but how do we knit these projects together in a way that creates an urbanism we can be proud of? And how do we deliver a growth that brings benefits to all of the people of this city, in a way that is inclusive

and sustainable?

“We are so fortunate to have at this time, many great developments planned in key city centre sites, from Belfast Harbour to Weavers Cross, from TriBeCa to Titanic Quarter and Belfast Waterside. But beyond the development of these sites, how do we ensure that we capture the essence and character of the city?”

HASTINGS HOTELS BECOME ULSTER CARPETS ACQUIRES AXFELT FROM AXMINSTER CARPETS CORPORATE PARTNER OF UFU

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lster Carpets has acquired Axfelt, a manufacturer of highquality, sustainable underlay, in line with its commitment to developing complementary products enhancing its customer offering.

“We are delighted to be playing a part in the immediate retention of one part of the facility at the Axminster Carpets site,” said David Acheson, head of strategic operations, Ulster. “Working with the current employees, Ulster is committed to growing and developing this highly successful product in Devon.”

Axfelt is made from 100% recycled materials, including wool rich carpet and rubber tyres. This fits perfectly with Ulster’s desire to develop environmentally-responsible, UKbased manufacturing facilities. The recycled nature of the product was an important factor in the decision, and the Axfelt production facility is expected to become a future Group hub for developments in recycling, as well as a home for repurposing the Group’s current yarn and carpet waste.

The acquisition is being funded from cash reserves and continues to reflect Ulster’s philosophy of acquiring high-quality businesses in the floor covering and luxury interiors sector.

42 • HRNI APRIL

From left, Ivor Ferguson, president, UFU, and Howard Hastings, managing director of Hastings Hotels.

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lster Farmers’ Union (UFU) has announced a new partnership with the Hastings Hotels group, which has become a corporate member.

Northern Ireland’s leading collection of hotels will be working together with the UFU to help support the local farming community and the hospitality industry.

The UFU launched the new membership category for businesses who rely on farming families for production or provide a service to the agriculture industry.

“Hastings Hotels are passionate about supporting local food and we work closely with farmers and suppliers from across Northern Ireland whose produce we rely on heavily to enable our chefs to produce the finest, seasonal menus,” said Howard Hastings, managing director of Hastings Hotels. “We are dedicated to supporting our producers as much as we can, and we look forward to developing these relationships through this new partnership.” twitter.com: @Hosp_ReviewNI

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APRIL HRNI • 43

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APRIL HRNI • 45

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APRIL HRNI • 47

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APRIL HRNI • 49

q&a

THE LAST WORD SOCIAL

FAVOURITE FOOD: Spaghetti alle vongole (spaghetti with clams) FAVOURITE RESTAURANT: Ristorante Il Girasole, Chiarano, Treviso LAST HOTEL YOU STAYED AT: Palazzo Sant’Angelo, Venice LAST BAR/NIGHTCLUB YOU VISITED: Temple Bar Pub, Dublin FAVOURITE PLACE IN WORLD: Venice INDOOR CONCERT OR FESTIVAL: Andrea Bocelli LAST HOLIDAY: Dubai

DRINKS FAVOURITE HOT DRINK: Caffè Corretto FAVOURITE SOFT DRINK: Mineral water BEER OR CIDER: I don’t drink beer or cider.

WHITE OR RED WINE: Red WHISKEY OR BRANDY: Brandy GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Bubbly WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Mohamed Ali, Morgan Freeman, Andrea Bocelli and Vasco Rossi.

NAME

THOMAS SOLIMAN

COMPANY GREATVINE

JOB TITLE DIRECTOR

HOW LONG HAVE YOU BEEN IN THIS ROLE? I founded GreatVine in May 2016.

DESCRIBE A TYPICAL DAY? This is the best job in the world, as there’s really no such thing as a typical day or routine. My day could involve pairing wines to a dinner menu for top chefs like Will Brown, meeting a customer at their hotel or restaurant to taste exciting new wines from one of our 50 • HRNI APRIL

artisan, single vineyard producers, or planning a wine event at a customer’s restaurant. Most fulfilling are the days spent visiting the amazing family-owned vineyards that we represent.

WHAT WAS YOUR FIRST JOB? Food & beverage manager for Marriott International.

ENTERTAINMENT FAVOURITE TV SHOW: The Wine Show FAVOURITE FILM: Sideways ALBUM CURRENTLY LISTENING TO: Sono Innocente – Vasco Rossi FAVOURITE BAND: The Eagles LAST BOOK READ: Luigi Veronelli La vita è troppo corta per bere vini cattivi (Life is too short to drink bad wines) FAVOURITE CELEBRITY: Mohamed Ali

ONE ITEM YOU COULDN’T LIVE WITHOUT? My waiter’s friend.

WHO WOULD PLAY ME IN A MOVIE? Morgan Freeman WHAT IS YOUR IDEAL JOB? I’m doing it.

FAVOURITE QUOTE? “Don’t count the days; make the days count.” Mohamed Ali INSPIRATION IN YOUR LIFE? Mohamed Ali – I met him in 1986 when he was my guest at the hotel.

MOST IMPORTANT LESSON I’VE LEARNT? I never lose. I either win or learn.

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