Hospitality Review NI August 2017 by Helen Wright

AUGUST 2017

The VOICE of Northern Irelandâ&#x20AC;&#x2122;s catering, licensing and tourism industry

Your key ingredient T he food people

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AUGUST 2017

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

The official publication for

LOBBYING FOR NI IN WESTMINSTER BY ALYSON MAGEE BIG PICTURE: EMMA DEIGHAN TALKS TO ENTREPRENEUR TONY CARSON PS20-21

TITANIC HOTEL BELFAST: SNEAK PEAK AHEAD OF SEPT 10 OPENING PS22-23

HOSPITALITY EXCHANGE: GLYNN PURNELL NAMED AS STAR CHEF PS28-30

ospitality Ulster is set to host a high-level meeting at Westminster, aimed at keeping hospitality and tourism high on the political agenda following its inclusion in the DUPConservative Party deal. After protracted negotiations, the DUP secured an additional £1bn in funding for Northern Ireland over the next two years as well as an agreement for further consultation on Tourism VAT and Air Passenger Duty (APD), in return for backing Theresa May’s minority government after the June 8 General Election. Secretary of State for Northern Ireland James Brokenshire, Shadow Secretary of State Owen Smith, MPs and Lords were to be invited to the July 19 meeting, at which Hospitality Ulster Chief Executive Colin Neill will highlight hospitality and tourism’s contribution to the Northern Ireland economy and push for action on key issues. “Hospitality Ulster has been extremely active in keeping its campaign going Colin Neill

around reform of liquor licensing, Tourism VAT and APD,” said Colin Neill, chief executive of Hospitality Ulster. “All these issues have an impact on stimulating the hospitality and tourism economy. If the assembly doesn’t get back up and running, Westminster will need to deal with these as soon as possible.” Sir Jeffrey Donaldson MP, who signed the deal on behalf of the DUP, said: “Hospitality Ulster have fought a Jeffrey Donaldson great campaign to put the issue of APD and Tourism VAT on the political agenda. I was delighted we were able to ensure that we have delivered on the first stage of this through the DUP-Conservative deal. I hope that in time we can see outcomes that will make a real difference to the tourism sector.” Both Hospitality Ulster and the Northern Ireland Hotels Federation are pushing for greater support to be extended to the local hospitality and tourism sector as Brexit progresses – see ps 6-7 for further details.

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AUGUST HRNI • 3

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THE POWER OF COLLABORATION

THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons

Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI, Independent News & Media, Belfast Telegraph House, 33 Clarendon Road, Clarendon Dock, Belfast BT1 3BG. Contact: 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: Olga Patterson The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Ciaran O’Neill Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

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

Alyson Magee

hat a week it has been as the August edition of HRNI goes to print, from an early preview of the breathtaking Titanic Hotel Belfast to an exhilarating Irish Open at Portstewart’s stunning links course. Both represent the world-class excellence our hospitality and tourism industry can achieve through working together, with the Harcourt hotel project supported by the Titanic Foundation while behind the Irish Open was Tourism NI, the European Tour, Rory Foundation and local councils and public service agencies. Just imagine what could be achieved if our political parties appreciated the power of collaboration… A promotional image of Holywood Actor Jamie Dornan, who competed in the DDF Irish Open Pro-AM, attracted speculation on social media (it’s a golf ball)

IRISH OPEN AT PORTSTEWART IS LATEST STEPPING STONE TO £1BN GOLF TOURISM TARGET

ringing the Dubai Duty Free Irish Open to Portstewart last month has boosted Northern Ireland’s reputation as a golf destination, reaching beyond the 90,000 expected visitors to TV screens worldwide while also generating £2m of positive PR. Further, economist John Simpson was reported in the Belfast Telegraph as estimating potential visitor spend of up to £19m in the local economy. A ticketing issue at the 2012 Irish Open at Royal Portrush had prevented attendees from leaving and returning to the course each day, but was resolved for the Portstewart event. “An event like the Irish Open really helps put Northern Ireland’s name on the tourist map,” said Colin Neill, chief executive of Hospitality Ulster. “It helps attract tourists here and buys the sort of global publicity and positivity that money can’t. “It isn’t just about the impact of the Open this year, but in the recurring tourist numbers in years to come and that can only be good for the hospitality sector. That’s obviously good for Portstewart and the North West, but also

for NI as a whole.” John McGrillen, chief executive of Tourism NI, said: “Northern Ireland is the home of world-class courses, world-class players, and world-class golf events. “Our support for the Irish Open is an investment in our tourism industry that will pay dividends for years to come. Revenue from golf visitors has risen to £35.6m per year, is making a significant impact on recent positive tourism performance and will continue to help us to achieve our ambitious target of making tourism a £1bn industry by 2020.” With Royal Portrush set to host The Open in 2019, considerable investment is going into developing the North Coast’s hospitality offer, with plans announced for a new 120-bedroom resort overlooking the course last month. Causeway Coast Developments hope the £30m proposed project will be up and running by 2019. Meanwhile, a boutique hotel in Portstewart, Me and Mrs Jones, reopened last month after closing in 2012.

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FOOD NI’S MICHELE SHIRLOW AWARDED AN MBE

ood NI Chief Executive Michele Shirlow has been awarded an MBE (Member of the Order of the British Empire) in the Queen’s Birthday Honours list, receiving the award in recognition for her services to the food and drink sector in Northern Ireland. Shirlow leads Food NI, a membership organisation connecting the supply chain through a positive promotional message about Northern Ireland’s food and drink, and was the driving force behind the successful Northern Ireland Year of Food & Drink 2016 campaign. She was personally responsible for raising £800,000 private sector funding from retailers and industry to develop the Northern Ireland - Good Food is in our Nature campaign. The success of this campaign led to the formation of Food NI. Shirlow was tasked with setting up the new body and, in 2007, was appointed inaugural chief executive. Food NI recently announced a five-year plan, Taste the Greatness,

to further promote Northern Ireland’s produce overseas and at home. “On behalf of myself and the Food NI board, we are delighted that our Chief Executive Michele Shirlow has been awarded the MBE in the 2017 Birthday Honours,” said John Best, chairman of Food NI. “Her commitment, passion and sheer determination has ensured that Food NI has become the lead organisation in promoting local produce and producers to consumers.” Among others recognised in the Queen’s Birthday Honours were Professor Chris Elliott at Queen’s University, Belfast for services to the agri-food supply chain, and Norman Lynas of Lynas Foodservice for services to business, charity and the community.

TOURISM IRELAND LAUNCHES WOMEN’S RUGBY WORLD CUP CAMPAIGN rugby-loving countries, including Great Britain, Australia, New Zealand, France, Japan, Canada and the United States. Campaign activity will include a new video, highlighting the welcoming nature of the island of Ireland and its people; a specially created page on Tourism Ireland’s international website, Ireland.com; extensive social media ourism Ireland has announced details activity; and a major PR and publicity of its new promotional campaign push. to leverage the tourism benefits of the “Rugby has emerged as one of upcoming Women’s Rugby World Cup. Ireland’s most successful sports,” said The campaign urges rugby fans and Niall Gibbons, CEO of Tourism Ireland. potential visitors everywhere to come “Tourism Ireland’s latest campaign for the games and then stay for the is designed to encourage rugby fans craic. Pool stages kick off on August 9 around the world to visit the island of in Dublin (in UCD) and the finals will be Ireland this summer. We’re inviting played in Belfast (Queen’s and Kingspan them to come and join in the electric Stadium) on August 22-26. atmosphere of Dublin and Belfast’s Tourism Ireland will be leveraging great sporting arenas and explore these the tourism benefits of the Women’s beautiful cities as they enjoy the games.” Rugby World Cup over the coming Tourism Ireland is also supporting the weeks – spreading the word through IRFU’s bid to host the Rugby World Cup its promotions around the world in key in 2023. Joan O’Shaughnessy, chair, is pictured with Niall Gibbons, CEO of Tourism Ireland and the Women’s Rugby World Cup 2017 trophy.

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MIXED FORTUNES AT LOCAL AIRPORTS AS CITY OF DERRY NUMBERS FALL BY JOHN MULGREW

assenger numbers at two of Northern Ireland’s airports have fallen - with City of Derry seeing a 40% decrease in May. Belfast City Airport also saw overall passenger numbers falling by 9% in the month, based on the same period a year earlier. However, Belfast International Airport has increased overall numbers. It saw numbers rising by 19%, after low-cost giant Ryanair set up at the airport at the start of 2016 and now operates around 13 routes here. The airport also welcomed its first inbound US flight with budget airline Norwegian in July. Certain routes at Belfast City Airport are on the rise, including flights to Amsterdam, with a 22% increase in passenger numbers. However, sun routes, such as Faro in Portugal, tumbled by almost a quarter, falling to 8,250 passengers in May. Alicante also fell by 58% during in May, based on the same period a year earlier. Katy Best, commercial and marketing director at George Best Belfast City Airport, said: “Belfast City Airport is enjoying an exciting period, as highlighted by the launch last month of our three-times weekly flight to Reykjavik with Icelandair, which is serving key cities such as Boston, Seattle and Toronto. “Strategic air connectivity is vital to maintaining the success which Belfast City Airport has enjoyed in recent years and we are confident of continuing to grow our route network. “While our domestic passenger figures for May 2017 were impacted by the reduction of capacity on Flybe’s Liverpool route, we have seen an increase in passengers across a large number of other UK routes. “Aer Lingus began its popular sunshine routes later than last year and we also lost a significant number of passengers through the cessation of our Brussels flight in March, both of which affected our international figures for the month. “However, our KLM flight to Amsterdam continues to go from strength-to-strength, enjoying an impressive 22% increase in passenger figures in May.” A spokesperson for City of Derry Airport said its decline in passenger numbers is a direct result of reduced capacity, with Ryanair pulling its London Stansted and Faro flights, followed by reduced capacity to Liverpool. AUGUST HRNI • 5

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NIHF WELCOMES RECOGNITION OF TOURISM IN DUP AGREEMENT BY NORTHERN IRELAND HOTELS FEDERATION CHIEF EXECUTIVE JANICE GAULT

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ourism has a role to play in the transformation of Northern Ireland and its contribution to the local economy has grown considerably in the last decade. The Northern Ireland Hotels Federation (NIHF) has campaigned for a better business framework for the sector highlighting the challenges it faces. The recent deal agreed between the Conservatives and the DUP has placed Northern Ireland firmly in the spotlight. In their election manifesto, the party stated that one of their aims is to make Northern Ireland tourism a £1bn industry. Much has been made of the Conservative-DUP deal for Northern Ireland which includes several infrastructural projects and schemes that will help tourism. However, an important development is the inclusion of a clause stating that there will be ‘a detailed consultative report into the impact of Air Passenger Duty and VAT on tourism to recommend how best to build on the success of that sector’. VAT is currently 20% for all accommodation and tourism products in the UK. The UK is one of only three countries in the EU that does not apply a reduced VAT rate to tourism products. The Federation has sought a reduction in VAT, working with the CutTourismVATcampaign in calling for a reduction in VAT to 5% on accommodation products in the first instance. There have been a number

of studies conducted which show how this reduction would stimulate growth, improve competitiveness and become cost neutral in under five years. However, the Treasury has not been keen to implement a VAT reduction, particularly as under current EU legislation such a measure would have to be applied on a UK-wide basis. Brexit would remove this stipulation. Northern Ireland could apply a different VAT rate from the rest of the UK. This would acknowledge and address our unique position in sharing a land border with the Republic of Ireland, a region which has recognised the value of tourism and operated a reduced VAT rate for the sector since 1986. A recent consultative report by the Northern Ireland Affairs Committee on Promoting the tourism industry in Northern Ireland through the tax system states: ‘The Government should look constructively at a different rate of VAT on tourism in Northern Ireland. The Treasury should work with the tourism industry and the Northern Ireland Executive to estimate the costs and benefits of a reduction in tourism VAT in Northern Ireland, to the standard required by the Office for Budget Responsibility, to determine conclusively whether or not there is a strong economic case for a VAT reduction in the Province.’ Further support for the industry in the Republic of Ireland has seen Air Passenger Duty (APD) reduce to 0€ resulting in significant growth over the last three years. As an island destination, air connectivity is key to growth. APD was also part of the Northern Ireland Affairs committee report and they concluded that it should be revisited by the Executive with accurate information and a re-examination of the economic case. Brexit would also remove EU legislative barriers in relation to this matter. The fact that the island of Ireland is promoted as a single-island destination beyond these shores makes the differing VAT and APD regimes even more challenging. The NIHF welcomes the recognition of the role of tourism in the agreement and is keen to see the sector grow to a £1bn industry. It is our belief that a detailed study will reveal how a more tourismfriendly tax regime will help the industry reach its full potential.

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HIGHLIGHTING POST-ELECTION PRIORITIES FOR HOSPITALITY HOSPITALITY ULSTER CALLS ON GOVERNMENT TO CREATE AN ENABLING TAXATION AND REGULATORY ENVIRONMENT THAT CAN STIMULATE GROWTH IN HOSPITALITY AND TOURISM, INCLUDING:

THE STATS: TOURISM & HOSPITALITY IN NORTHERN IRELAND FACT: In 2015, 67% of overseas visitors (excluding GB), who overnighted in Northern Ireland, exited via an entry point (includes sea and airports) in the Republic of Ireland. This equated to 447,000 visits. (Source: NISRA and Failte Ireland). FACT: In Northern Ireland, currently 20% of the workforce of the hospitality and tourism sector is accounted for by migrant workers; an increase from 16% in 2011. (Source: People 1st August 2016).

TOURISM VAT Introduce a Tourism VAT rate on accommodation, food and visitor attractions as a stimulus to sustain and grow tourism across the UK, and to offset the uncompetitive situation that exists between the Republic of Ireland and Northern Ireland. PASSENGER DUTY Exempt NI from Air Passenger Duty (similar to the Scottish Highlands and Islands), as an economic stimulus to support the growth on tourism and foreign direct investment in Northern Ireland. DUTY ON ALCOHOL Introduce a more competitive excise duty regime that supports growth in hospitality and tourism, and encourages the consumption of lower-strength drinks and supports pubs. SMALL BUSINESS RATE RELIEF In line with the consultation undertaken by the Northern Ireland Assembly’s Department of Finance, replace the current Small Business Rate Relief scheme with a Small Business Rate Investment scheme focused on the retail and hospitality sectors as the catalysts to economic growth across the region. LIQUOR LICENSING Following the collapse of the Northern Ireland Assembly and the subsequent fall of the Liquor Licensing Bill that had www.hospitalityreviewni.com

finished committee stage, introduce a new, revised Licensing Bill based on the evidence gathered during the committee stage, as the current licensing laws are damaging the ability of the industry to compete with home drinking and support the tourism economy. ENTERTAINMENT LICENSING Hospitality Ulster has worked with all key stakeholders under the direction of the former Minister for the Environment to develop proposals to reduce complexity and cost whilst improving the effectiveness of the legislation. These proposals must be brought forward as new legislation as a priority by the Northern Ireland Assembly. SKILLS Introduce a comprehensive plan to address the skills shortage in Northern Ireland, with any future labour immigration system based on a regional system that takes account of regional staff shortages and pay scales. BREXIT Hospitality Ulster calls on UK government and the Northern Ireland Executive to recognise the significant economic value (and importance post-Brexit) of the Northern Ireland hospitality and tourism industry by introducing measures to both support Northern Ireland’s unique circumstances and those shared with England, Scotland and Wales post-Brexit.

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FACT: Between 2007-2013, £37.5m of EU funds was managed by Tourism NI (50% of total spend). This funding enabled support for key capital projects including the Giant’s Causeway Visitor Centre and the Waterfront Conference Centre; outof-state marketing campaigns; and major international events such as the Giro d’Italia. The 2014-2020 RDP has earmarked £10m for tourism projects, aligned with strategic tourism priorities.** FACT: At the peak summer period (2016), a total of 147 flights operated each week between Northern Ireland and European gateways offering 22,812 seats in each direction. (Source: Access Transport Inventory Report Summer 2016).** · The Northern Ireland hospitality industry sustains 60,000 jobs* · Supports 45,000 jobs in food and drink* · £653.4m wage contribution of the hospitality industry* · Tourism in Northern Ireland provides 58,000 jobs** · Wider tourism economy contributes £1.6bn to Northern Ireland’s GDP** · Food and drink accounts for over 30% of visitor spend** · NI Assembly has targets to grow tourism jobs by an additional 8,000, by 2025 · Tourism is an export generator, valued at £545m in 2015** Source: *Economic Impact Assessment of the Northern Ireland Hospitality Sector: Oxford Economics May 2015 **Tourism Northern Ireland AUGUST HRNI • 7

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MOVING FOOD AND DRINK CAMPAIGN TO A NEW LEVEL BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

key objective in our Taste the Greatness strategic action plan is to achieve standout position in Great Britain and Ireland for our food and drink as part of our commitment to strengthen Northern Ireland’s reputation as a food region. Our work to enhance Northern Ireland’s standing as a food and drink destination for tourists and business visitors moves up to a new level after the summer with our participation in two major events in Britain, a key market for food and drink sales and also for tourism. We will be showcasing Northern Ireland at the highly influential Speciality and Fine Food Fair at Olympia in London, from September 3-5; Speciality is the UK’s biggest show of its type for fine foods in particular. The fair follows the final of the UK Guild of Fine Food’s Great Taste awards at which the supreme champion and other category winners will be announced. There will be a special Great Taste section at the fair. Northern Ireland companies have won hundreds of Great Taste golds and secured the supreme champion title on three separate occasions by companies based in Moira – George McCartney of McCartney’s Butchers in 2011, and Peter Hannan of Hannan Meats in 2012 and 2016. Visitors to Speciality will also have the chance to be amongst the first to source Great Taste products - with the Top 50 finalists, and overall champion, on display in the Great Taste Deli. We then move on to take part in the BBC Good Food Show in Birmingham, which takes place from November 30 to December 3. This is an important consumer showcase in Britain. Taking part in both shows, with Invest NI and Tourism Ireland support, represents a significant extension of our hugely successful Food NI Pavilion at the annual RUAS show at Balmoral Park, albeit on a smaller scale… at this stage! What we intend at both shows is a very dynamic and innovative presentation of all that is great about our food and drink and, of course, about Northern Ireland hospitality. We will be encouraging producers to take part and also featuring cooking demonstrations by some of our leading chefs on stage and on screen. Digital marketing will also be featured ahead of, during and after the presentations. We are determined to grasp the tremendous opportunities provided at both and make a significant impact on the GB marketplace, which will surely grow in importance in the initial post-Brexit era. Visitors to the Food NI presentation at both shows will leave with the strongest possible message that Northern Ireland is the place to go for excellence in food and drink, a global destination for consistently high quality produce with outstanding taste that they can share with their customers and also a location offering superb hospitality, a region with fine hotels, restaurants, bars and cafes. Our aim – as detailed in our strategy document – is to become a ‘best-inclass resource that promotes Northern Ireland food and drink’. The potential of our food and drink is endless and our ambition is clear and it is ‘to set us apart as a tiny region with a huge heritage in food and drink and the drive, heart and imagination to match it. One that combines an ultra-modern understanding of the industry and the consumer with the best traditional values’. 8 • HRNI AUGUST

NORTHERN IRELAND PIZZERIA SPREADS ITS WINGS Little Wing is ramping up its community outreach programme through a range of new initiatives, having raised over £66,500 for charity over the last seven and a half years. Little Wing Operations Over the last Manager Jamie Mendez is pictured with pupils from few months, it has Strandtown Primary School. been involved in an innovative Business Beginnings Programme, in conjunction with Young Enterprise. As part of the programme, Managing Director Luke Wolsey and Operations Manager Jamie Mendez have led a series of mentoring talks and workshops with P7 pupils at Holywood Primary School, helping students to start up and run their own business. The well-known pizzeria also launched its Get On Yer Bike Giveaway for the second year in June, giving six lucky children the chance to win brand new bikes. Other recent CSR initiatives include a collaborative project between East Belfast primary school, Strandtown and Little Wing Ballyhackamore to fund new iPads for the school, while the Little Wing Little Stars scheme, which donates £500 bursaries to a range of local kids’ clubs each year, is also set to return later this year.

PIZZA VANTASTICA AWARDED PRESTIGIOUS AWARD A mobile pizza business, which serves up authentic Neapolitan pizza in an original wood fired, handmade Alessandro Bianco oven, has become the only in Northern Ireland to hold the Italian Maerstri Pizzaioli (Master Pizza Chefs) certification. Alessandro Bianco, who is originally from Naples but has made Belfast his home for the past 12 years, owns Pizza VanTastica and also holds the title of Ambassador of the INP (The Istituto Nazionela Dela Pizza) for Ireland. Maerstri Pizzaioli trains aspiring pizza chefs to ensure the Neapolitan’s tradition of pizza making is respected and passed to future generations. “I am honoured to be the only person in Northern Ireland with this certification,” said Bianco. “This is an official document that certifies the quality of the chef and the title of Professional Pizza-Chef (Pizzaiolo Professionista), as well as the authenticity of the finished product, Pizza Napoletana.”

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ANTHONY BOYLE, HEAD CHEF AT THE WHISTLEDOWN HOTEL, WARRENPOINT, TALKS TO HRNI

WHEN DID YOU FIRST GET INTO COOKING, AND WHAT INSPIRED YOU? I was totally inspired by my mother, who is a really great cook, ensuring there is always good food on the table. Growing up, I loved the smell of cooking in the kitchen when she was making bread and apple tarts and obviously I enjoyed sampling the food too. HAVE YOU ANY CULINARY QUALIFICATIONS? At the age of 16, I undertook a Professional Cookery Course at Newry Catering College whilst working in kitchens in the evenings and at weekends to gain as much experience as possible. I had considered other job options but working in the catering profession was definitely the career path that was right for me. WHAT IS YOUR BACKGROUND IN THE TRADE? My first proper job was in the Yew Tree Restaurant in Trevor Hill, Newry where I worked for two years. I started off

prepping vegetables in the basement of an old listed building where I worked 10-hour shifts for three months solid. I then progressed upstairs to work in the kitchen and, after four months of cooking with them, I was appointed second chef. From there, an opportunity arose at the Donmir Restaurant in Warrenpoint where I started as second chef and, three months later, I was promoted to head chef. Following that, I was offered the position of head chef in the Olive Grove Restaurant which was Newry’s first Italian-inspired restaurant, and where I remained until the restaurant closed for renovations. At the age of 22 and having held the position of head chef in Annie O’s Steak House in Rostrevor for a year, I moved to work with chef/owner Colum McAvoy at the Whistledown Hotel, Warrenpoint where I have remained for 20 years.

WHAT IS YOUR COOKING STYLE? We have two restaurants; the Bistro serves an Irish-inspired menu and the Pizzeria menu is Italian-inspired with an emphasis on use of the best local Irish produce available.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I was inspired by my parents. My father worked as a journalist for many years and I learnt a great deal from him. I particularly admired his work ethic as he worked his way up to become editor at the Irish News. From the cooking perspective, I’ve inherited a lot from my mum who taught me to cook good honest food. Also, Colum at the Whistledown Inn, and Jamie Oliver. I admire his drive to bring quality food to schools and hospitals. I like Marco Pierre White and Raymond Blanc’s cooking styles and love of good ingredients.

HAVE YOU ANY TIPS? I have learned that good planning, a calm head and listening to both customer and staff feedback can be valuable to everyone’s work in the kitchen.

know your colour codes.. Colour coding is a simple way to prevent the spread of harmful bacteria to foods, minimising the risk of infection. Here are the most commonly used rule of colours:

WHERE DO YOU SOURCE YOUR FOOD FROM? We have been in business for almost 25 years and have developed good relationships with producers and local suppliers. We are proud of our dedication to quality Irish produce and only use Irish beef and lamb products, Irish cheese and responsibly-sourced fish and seafood. WHAT SIZE IS YOUR STAFF? I have a team of 12 chefs working with me in the kitchen, and a kitchen manager who assists me in the extensive documentation now required in the kitchen environment.

HAVE YOU ANY INTERESTS OUTSIDE OF WORK? As a chef, your time outside of work is limited but precious and I enjoy spending time with my family. I am a keen motorcyclist and love heading away with a few friends. I have travelled around Ireland and Scotland and am looking forward to returning to Kerry later in the summer.

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AUGUST HRNI • 9

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MUSGRAVE MARKETPLACE LAUNCHES NEW FOODSERVICE BROCHURE Pictured at the Tedford’s Kitchen event are Richard Mayne and Trevor Magill of Musgrave MarketPlace.

usgrave MarketPlace recently launched a new foodservice brochure, The Food People, at Tedford’s Kitchen Belfast with an exclusive fourcourse dinner attended by media and customers. The new brochure showcases the extensive range of products available from Musgrave MarketPlace and is also available to browse online at www. musgravemarketplace.co.uk/. Musgrave MarketPlace is part of the Musgrave Northern Ireland Group, which comprises of retail and wholesale businesses and supports over 300 independent retailers. It has three outlets in Northern Ireland at Duncrue, Belfast, Derry/Londonderry and Lurgan.

10 • HRNI AUGUST

Marcella Johnston, Wellington Park Hotel; Sarah Johnston, Musgrave MarketPlace; and Declan Johnston, Wellington Park Hotel.

Mark Glover, Hospitality Review; Desi Derby, Musgrave NI; Alyson Magee, Hospitality Review; and Trevor Magill, Musgrave MarketPlace.

Alan and Jean Simms, Portside Inn, with John Woods, Musgrave MarketPlace.

Daryl Adams and Brendan Church of Rocco Antrim with Jonathan Walsh, Musgrave MarketPlace.

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ROOT & BRANCH OPENS NEW CAFÉ IN ORMEAU BATHS

Ben Craig and Simon Johnston

elfast-based specialty coffee roaster Root & Branch is opening its second outlet in the city, with a new coffee shop at Ormeau Baths – a new coworking space and tech community based in an historic former bath house in the heart of Belfast. Founded by Ben Craig and Simon Johnston, Root & Branch began life as a pop-up, but made its permanent home at the top of the Ormeau Road in May 2016, and is now supplying its coffee into Dublin, London and across Europe. Root & Branch has teamed up with local Chef Andy Rea of Mourne Seafood and Home Restaurant, who

will provide fresh food each morning for a ‘grab and go’ fridge. “We are really excited about taking up residence in the new Ormeau Baths and have teamed up with our friends at Terry Design to create a space which represents an evolution of the coffee bar from our successful Jameson Street location,” said Johnston. “Root & Branch’s aim has always been to combine art, science, care and attention, to create something beautiful for Belfast and beyond. The coffee bar in Ormeau Baths will be run with that same ethos.” Steve Pette, one of the co-founders of Ormeau Baths, said: “Coffee is the rocket fuel for any tech and digital community so having Root & Branch on site and creating great coffee for the members of the baths means they have access to the best in Belfast.” Root & Branch is one of the first coffee roasters to use fully compostable coffee bags. It also has the first bar in Ireland to host the world class Slayer Espresso machine hand-built in Seattle, and has recently become Slayer’s distributor in Ireland.

WINE & BRINE MAKES THE TOP 100 RESTAURANTS IN THE UK W

ine & Brine in Moira has been voted as one of the Top 100 Restaurants in the UK and best Restaurant in Northern Ireland in the National Restaurant Awards 2017. Chris McGowan’s innovative, generous restaurant in Moira was recognised at the Restaurant magazineorganised Awards, now in their 10th year. Voted by more than 150 industry experts across the UK, comprising top chefs, restaurateurs, food writers, critics and other food experts and gastronomes, the National Restaurant Awards were held at The Hurlingham Club on June 12. Wine & Brine was awarded Best Restaurant in Northern Ireland, sponsored by Hildon, at the ceremony and its position as number 84 in the Top 100 was confirmed. “Myself and Davina are delighted for the whole team that Wine & Brine won Best Restaurant in Northern Ireland and that we’ve made the Top 100 list in the www.hospitalityreviewni.com

FAMILIAR FACE RETURNS TO GALGORM RESORT & SPA Chris Rees has been appointed executive head chef at Galgorm Resort & Spa, moving from Ox restaurant in Belfast, where he worked for two and a half years. Rees is no stranger to Galgorm and its 3 AA Rosette restaurant, The River Room, as he previously worked there from 2009 until 2014, working his way up from sous chef to head chef. “We are delighted to welcome Chris back to head up our innovative and passionate team,” said Colin Johnston, general manager at Galgorm.

NIALL MCKENNA LAUNCHES FOURTH APPRENTICE SCHEME Award-winning chef Niall McKenna has launched his fourth consecutive Chef Apprentice Programme for the 2017/18 academic year, amid real concerns of a skills gap in the sector. This scheme of education and training within the James Street South restaurant group, in collaboration with Belfast Met, has provided invaluable front line experience for the next generation of hospitality professionals. Open to 16-24 year olds, anyone interested should submit applications by September 1, 2017 - see www.jamesstreetsouth.co.uk/ about/apprenticeships.php.

MOUNT CHARLES SCOOPS AER LINGUS VISCOUNT AWARD

Chris McGowan

National Restaurant Awards 2017,” says Chris McGowan, chef proprietor of Wine & Brine. “Winning the Best Restaurant award is absolutely fantastic, and coming in at no 84 is a big thrill for us all.”

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Mount Charles, a market leader in catering, cleaning, security and vending services for business, industry, retail, education, government and healthcare organisations across the UK and Ireland, has been awarded The Fast Growth Business Award at the 2017 Aer Lingus Viscount Awards. The awards, which took place in the exquisite surroundings of the Institute of Directors’ headquarters in London in association with Ulster Business, have become one of the most respected events on the Northern Ireland business calendar. AUGUST HRNI • 11

restaurantprofile

The Gallery Belfast GARY McCAUSLAND, CHIEF EXECUTIVE OF THE RICHLAND GROUP, TALKS TO HRNI

poached eggs and avocado for breakfast to a superfood salad at lunch, to an open steak sandwich or homemade falafel burger in the evening.

WHEN DID YOUR RESTAURANT OPEN? We opened in June 2017. I love New York’s meatpacking district and I wanted to bring the contemporary metropolitan café style to Belfast. TELL US ABOUT THE SPACE YOU HAVE There’s a warehouse feel to our space. We have seven metre-high, floor-toceiling windows, an elegant open-plan restaurant and bar, striking artwork and the largest chandeliers in Belfast. The interior was designed according to the Feng Shui concept by leading local expert Master San Wu. WHAT FEEL ARE YOU AIMING FOR? We want to create a chic stylish space, a versatile place that is used for both business and pleasure, where people can drop by for breakfast or dinner, coffee or a cocktail.

DOES YOUR MENU CHANGE OFTEN? We have a range of menus, including breakfast/brunch, lunch, evening and kids’ and we also offer daily specials and a freshly-baked patisserie selection. We plan to refresh our menus regularly, led by our award-winning head chef, Conor O’Boyle. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We source all our products from local Northern Irish suppliers, ensuring fresh and organic ingredients. We also have a separate vegetarian and vegan menu and we offer a range of gluten-free options.

WHO ARE YOUR CUSTOMERS? We have a wide appeal, from young professionals and business customers, to WHAT’S ON YOUR MENU AND WHAT locals, students and families. IS THE INSPIRATION BEHIND IT? We have created a bistro-style menu that HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? is healthy, hearty and organic and offers a range of dishes with wide appeal, from We have encountered the usual few

12 • HRNI AUGUST

teething problems with opening a new business, but we have sorted these out. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? The Gallery offers something a bit different; a chic, fun environment where the blend of art and music provides a great backdrop for a meal, drink or coffee. We are focusing our attention on delivering great tasting food with terrific customer service. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING? It’s been an excellent start since we opened a few weeks ago, and we are looking forward to welcoming new customers through the doors. We are excited about the future of our restaurant and about the future of the Dublin Road, which is an up-andcoming area. We want The Gallery to become one of Belfast’s most popular spots and we will work hard to make that happen. 65–71 Dublin Road, Belfast Tel: 028 9043 4344 Website: www.gallerybelfast.com Opening hours: Mon–Wed: 8am–7pm Thurs–Sat: 8am–11pm Sun: 8am–5pm

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DIAGEO CELEBRATES START OF NEW CHARITY PARTNERSHIP WITH ORCHARDVILLE corporate support to the charity and its service users by providing opportunities for mock interviews, training and career visits, as well as supporting Orchardville staff development through peer mentoring. Diageo employees will have the opportunity to volunteer for the charity and to support its social enterprises while also receiving Pictured are Kirsty Spencer, head of Supported Training and invaluable training, such Marketing at Orchardville; Jorge Lopes, country director at Diageo Northern Ireland; and Orchardville service user Pamela McArdle. as Learning Disability Awareness Training which Orchardville recently earning disability and autism charity delivered to staff in the company’s Orchardville and Diageo Northern head office. Ireland announced the start of a new Diageo has already raised over three-year charity partnership in June. £2,000 for the charity, with numerous The charity operates across Northern other events planned. Ireland, providing opportunities, “By making a commitment to a employment and support for adults with charity for a period of time, we feel that learning disabilities and/or with Autism we can really get involved and make a Spectrum Condition. tangible difference,” said Jorge Lopes, The partnership will benefit both country director at Diageo NI. organisations with Diageo offering

A DOUBLE WIN FOR MAGNERS AT DOWN ROYAL O

ne of the richest and best-loved flat races in Northern Ireland with a prize of €100,000, the Magners Ulster Derby, was won by Clongowes, ridden by Ronan Whelan who claimed the title for the third time in four years. As well as sponsors of the Magners Ulster Derby, the brand supported the Magners Best Dressed award. “Always a runaway favourite with the fashionistas, Magners Best Dressed competition annually adds extra sparkle to a fantastic Summer Festival of Racing at Down Royal,” said Julia Galbraith, Magners brand manager at Tennent’s NI. “It is a fun side bar to the horse racing and, each year, we see more and more glamorous ladies stepping up for the style challenge. This year, with such a fantastic prize on offer, it was a racing certainty that we saw record entries.” is al general manager, Mike Todd, Down Roy t nehan, Magners Bes Mee la Nua with d picture ners. Julia Galbraith of Mag Dressed judge and

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PORTADOWN PRODUCER WINS £30K MARKETING PRIZE George Best Belfast City Airport has announced that a cider product from Portadown has been crowned the winner of a competition offering one local food and drink producer £30,000 of marketing support and brand visibility at the airport. Long Meadow Blossom Burst Cider has beaten nine other local products in a final tasting session at Belfast City Airport which included a panel of food and drink experts headed by Charles Campion, one of the UK’s most highprofile food critics. The competition, launched in partnership with Food NI and local councils in January to find the ‘Best’ local food and drink product, offered the prize of £20,000 of branding on site at Belfast City Airport and £10,000 of online support through the airport’s digital channels.

ARMAGH CIDER ADDS SPARKLING JUICE RANGE Armagh Cider Company has launched Orchard Twist, an innovative refreshing blend of fresh-pressed apple juice, fruit juice and sparkling spring water. The Orchard Twist range of four flavours – sparkling apple, apple and blackcurrant, apple and rhubarb and apple with ginger, all with sparkling spring water – is a crafted, nonalcoholic beverage. The new products are being created under the new Armagh Juice Company. Armagh Cider Company has been at the leading edge of cider processing since 2006, and has won a string of national and international awards for its extensive range of drinks, including A J Apple Juice, and cider vinegar.

SHORTCROSS CROWNS SIGNATURE SERVE WINNER Alan Glynn from 37 Dawson Street in Dublin has been crowned the 2017 Shortcross Gin Signature Serve winner at Rademon Estate, Downpatrick, with the Cross Club. In celebration of their third anniversary, husband and wife team Fiona and David Boyd Armstrong invited mixologists and cocktail connoisseurs from across the country to tell their very own Shortcross story, be it in the form of a perfect gin and tonic or a classic Shortcross cocktail. AUGUST HRNI • 13

drinksnews

Wine Blog from #WineBloggerNI

Are there blackcurrants in my wine?

WORLD CIDER EXPERTS TEMPTED BY LOCAL PRODUCER

by Ciaran Meyler

ou may think that’s a stupid question; however, I’ve been asked that question numerous times over the past 25 years. Why do certain wines taste of particular fruit flavours? Do they add these fruit flavours whilst making the wine? In a word, no. Wine is made from the juice of fermented grapes. Each grape varietal is different, ie Sauvignon Blanc, Chardonnay, Shiraz and Cabernet Sauvignon are all unique. The skins, which provide colour and natural yeasts used in fermentation, can be thick or thin. Some will develop more sugar during the growing season, which can lead to higher alcohol. During the winemaking process, yeast is the biggest contributor to the taste profile. Wine develops its particular taste characters during fermentation. Mainly the natural yeast on the grapes eat the natural sugar in the centre of the grape, producing carbon dioxide and ethyl alcohol; however some winemakers will induce the fermentation with cultured yeast which can impair certain flavours. Acid is formed as a result of this fermentation, it will combine with the alcohol and other compounds from the grape to produce ‘esters’ or flavour compounds. Those blackcurrant, apple, gooseberry or pear characters we get in wines come from those esters. If you want to taste blackcurrants in a wine, try Chilean Cabernet Sauvignon, Santa Rita 120 and Polero or if really want treat yourself to a Decanter Trophy winning wine, try Indomita Reserva Cabernet Sauvignon.

QUOTE OF THE MONTH:

“ALCOHOL, THE CAUSE OF AND THE SOLUTION TO ALL OF LIFE’S PROBLEMS.” HOMER SIMPSON 14 • HRNI AUGUST

Davy Uprichard, owner of Tempted Cider

empted’s Strawberry Cider has gained the top award in the Flavoured Cider category of the world’s biggest cider competition, the British Cider Championships held as part of the Royal Bath and West Show in Somerset. The show is held annually on a 240acre site at Shepton Mallet, near Bath, and attracts visitors from many parts of the UK and further afield. Davy Uprichard, who owns and runs Tempted Cider with his wife Janet, received the only gold won this year by a Northern Ireland cider producer at the influential championships. “Winning a gold medal for our cider from a panel of expert judges at the very heart of England’s cider industry in Somerset is an amazing boost for our products,” he said. “It’s long been an ambition of mine to achieve such recognition from the cider industry in England. It follows last year’s success in winning Best Artisan producer.” Based in Lisburn, Tempted uses locally-sourced fruit including apples from Co Armagh, produced without additives. The husband and wife team established the cidery in 2009. “Our strawberry cider is a blend of sweet cider, apple juice and my own strawberry wine,” said Uprichard. “It is less alcoholic than the other ciders. This is achieved by using large amounts of our own blend of apple juice. There is so much apple juice that if you drink a full bottle of Tempted Strawberry Cider, you have just drunk one of your 5-a-day.”

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CRISP APPLE CIDER BLENDED WITH JACK DANIEL’S TENNESSEE WHISKE Y. LET THE APPLES DO THE FALLING. PLEASE DRINK RESPONSIBLY. JACK DANIEL’S AND JACK DANIEL’S TENNESSEE CIDER ARE REGISTERED TRADEMARKS OF JACK DANIEL’S ©2017

drinksnews

BELFAST BREWER LAUNCHES IRELAND’S FIRST CRAFT NITRO CAN STOUT H

ercules Brewing Company, Belfast’s first craft brewery in almost 160 years, is proud to announce the launch of Ireland’s first craft nitro can stout Yardsman Original Double Stout Nitro Can. The innovative packaging method, which qualifies the creamy Belfast Double Stout as a nitro stout, involves ‘nitrogenising the can’ by replacing CO2 with nitrogen. This adds a new dimension giving it a smoother finish with fine bubbles to deliver the same characteristics and quality of draft beer. The cans come with special instructions to ‘Shake, crack and pour’ for the perfect serve; the gentle shake activates the nitrogen within the beverage meaning you can pour straight from the can and watch as the distinct

Niall McMullan, creator of Yardsman, is pictured with Jolene Doyle, Yardsman sales and marketing Executive.

creamy layer settles on top. The traditional Yardsman Original Double Stout first came to market in November 2015, the fourth in a line of award-winning craft beers produced

by the Belfast brewery, and was only available to buy in draft form from bars. “Nitrogen-infused drinks of all sorts have been rising in popularity in recent years and, when I first heard about it, I was excited about its potential so I immediately started thinking about how we could produce something of our own”, said Niall McMullan, creator of Yardsman. “I loved the idea of using the old traditions of brewing used by the original Hercules Brewing Company in the 1800s with this innovative technique. As is the nature with craft beer, it has been a fine art perfecting this nitro stout to a standard that our customers expect and I’m delighted to be able to introduce the first craft brewed nitro can stout in Ireland.”

‘SUMMER IN A GLASS’ FROM LEADING LOCAL CRAFT BREWERY

nnovative Northern Irish craft brewer Lacada has launched a new West Bay Citra Pale Ale, described by Heather Quiery, Lacada chair, as “a big, juicy

Citra with a strong aroma with a citrus peel taste”. “It’s a super gold hue from single pale malt, well carbonated so it has a real sharpness and zing,” she says. “It’s summer in a glass.” The new ale (4.6%ABV), developed by the brewery in Portrush, is named after one of Northern Ireland’s most popular beaches, in keeping with the company’s policy of naming its beers after local landmarks. The new bottle-conditioned beer, available in 330ml bottles, was taste tested at the first Portrush Beer and Food Festival in October. “We had

brewed a few specials for the festival and West Bay Citra definitely resonated with people,” she said. “So we kept it on the back burner, determined to brew it for a general release in the summer. It’s now widely available in many parts of Northern Ireland.” The new IPA was developed by Lacada’s head brewer Laurie Davies, one of Northern Ireland’s most experienced craft brewers with experience in the industry stretching back 30 years. Lacada is unique in that it is a community co-operative, which was registered in May 2014.

WINE MERCHANT CELEBRATES FOUR DECADES IN BUSINESS

ocal wine merchant, JN Wine, is celebrating 40 years in business supplying selected wines to Northern Ireland’s best restaurants with a £300,000 investment in the company. The Crossgar-based company has recently developed and implemented a bespoke online ordering and delivery service, enabling the 30-strong team of highly-trained staff to service wine connoisseurs and hospitality clients across the UK and Ireland. Established in 1977, James Nicholson started business delivering wines to restaurants in his Ford Cortina. In the days before a wine drinking culture had been fully embraced, he was selling bottles from personally-selected 16 • HRNI AUGUST

James Nicholson

vineyards, making recommendations on wine purchases and sourcing new suppliers. Identifying a gap in the market from the outset, Nicholson focused his attention on the wholesale side of the business, and his unique approach to the business in personally visiting vineyards across the world and carefully selecting wines, has been replicated over the years. The company has lifted the prestigious International Wine Challenge Regional Merchant of the Year award for Northern Ireland a record 24 times, and now employs 30 staff, including Jane Boyce, the only Master of Wine working in Northern Ireland and the first female Master of Wine in Ireland. twitter.com: @Hosp_ReviewNI

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COCKTAIL OF THE MONTH

BOODLES IN THE SUN

35ml Boodles Gin 15ml Luxardo Limoncello 15ml Lemon juice 2 dashes Peychaud’s Bitters Slice of ginger Orange wedge

COCKTAIL MONTH OF THE

WITH Boodles GIn

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Sean Duffy, general manager of The Apartment Belfast, creates a classic cocktail featuring Boodles Gin.

Ingredients 35ml Boodles Gin

about the bartender

15ml Luxardo Limoncello

Sean Duffy started out in the bar trade when he was 15, picking up

15ml Lemon juice 2 dashes Peychaud’s Bitters Slice of ginger

glasses in his local. In an industry notable for its movement of staff, he has put in an impressive 16 years at The Apartment, having joined the popular venue when it first opened in 2000. He did recently put in

Orange wedge

10 months at The Kitchen Bar but he returned to The Apartment as

Shake together Fine strain into coupette Garnish with rolled orange twist

general manager a year ago. Sean enjoys the ever-evolving nature of the bar trade, with The Apartment a pioneer of the style bar scene in Belfast when it first opened while, more recently, it has benefited from a refurb and the addition of an internal beer garden with retractable

Boodles GIn

The featured spirit in this month’s signature serve is Boodles Gin.

roof. “Our cocktails are on par with anyone in town,” he says, while the Friday Prosecco Party has also proved a success for the venue. When not running one of Belfast’s busiest bars, Sean has his hands full at home, with three small children and another on the way.

“Coming into summer in Belfast, we don’t usually get much sunshine,” says Sean Duffy. “This brings

Sean Duffy, general manager of The Apartment Belfast

a bit of sun, spice and zest to a martini-style drink and is accessible to everyone.” Available from all good wholesalers. Patrick Morgan T: 07734 128048 BOODLES GIN® aND OthEr traDEmarkS arE OwNED By aGavEra CamIChINES, S.a.DEC.v. ©2017 PrOxImO SPIrItS. ENjOy BOODLES GIN rESPONSIBLy.

pubnews

200-YEAR-OLD HILLTOWN PUB GOES ON THE MARKET BY RACHEL MARTIN

Northern Ireland pub which is almost 200 years old has hit the market for an undisclosed sum. The 193-year-old Downshire Arms in Hilltown first opened to the public in 1824 and comes up for sale as a going concern, along with a drinks licence. The distinctive Georgian building was once used as a coaching house and includes its own working clock tower. The business has been run by its current owners for more than a decade and includes six furnished guest rooms, a commercial kitchen, a bar, restaurant and function room. Agents said that while it’s a busy concern, the 0.6 acre

site also offers space for redevelopment. The main bar has seating capacity for up to 80 people and features a timber bar, timber-boarded floor, an open fireplace feature and toilets. It has a capacity for 170 people for entertainment events, and comes with ample car parking space to the rear. The 60-seater restaurant includes a corner bar and windows overlooking the courtyard, while the function room has capacity for 80-100 people. The Downshire Arms in Hilltown is not to be confused with the identical-looking Downshire Arms in Banbridge, also a former Georgian-era coaching inn.

FINN MACCOOL’S COACHING HOUSE UP FOR SALE BY RACHEL MARTIN

n historic pub once leased by Old Bushmills’ first head distiller has hit the market. Finn MacCool’s Public Inn and Guest House is Bushmills’ oldest coaching house. Thought to date back as far as the 1600s, it’s hoped it will fetch £395,000. Known throughout its many decades as both the Commercial Hotel and Reid’s Hotel, the family business is close to Northern Ireland’s top tourist attractions and comes complete with a mural of the giant Finn MacCool. 18 • HRNI AUGUST

The building’s current owners, the McFarlane family, added its five guest rooms around five years ago, but have retained the bar’s rustic charm.

“The pub had the potential to become a much larger business, with planning permission granted to add 10,000 sq ft of extra space across three storeys including a restaurant, bedrooms and a total of 20 self-contained apartments.” Currently, the annual occupancy rate of the rooms sits at around 70%. Estate agent Brian Patterson said the pub had the potential to become a much larger business, with planning permission granted to add 10,000 sq ft of extra space across three storeys including a restaurant, bedrooms and a total of 20 self-contained apartments.

BUDGET CHAIN TO CLOSE CO ANTRIM RESTAURANT Budget restaurant chain Brewers Fayre will close one of its three Northern Ireland branches, as part of a sale to English firm Marston Estates. Brewers Fayre, known for its pub grub, has been part of the Whitbread Group - which also owns Costa and Premier Inn. However, it’s understood some of its 130 branches across the UK, including at least one in Northern Ireland, will pass to pub giant Marston. The Brewers Fayre’s branch based at Antrim’s The Junction was due to close at the end of June.

SURVEY REVEALS SUPPORT FOR PUB HERITAGE Recent research reveals over 50% of the population visit the pub at least once a week, while as a nation we retain a deep affinity for the Irish pub as a social hub at the heart of local communities. The results demonstrate a clear affinity between the people of Ireland and the pub, with 88% of people stating they want to see pub culture and heritage preserved, while 62% of people believe that the pub plays a pivotal role in local communities across Ireland. The research, by the Vintners’ Federation of Ireland, also found that 47% frequent the pub to enjoy a meal.

HISTORIC PUB TO BECOME LUXURY FLATS Lacuna Developments is planning to turn 1 Stewart’s Place and the Old Priory Inn, Holywood, into a new housing scheme. The Holywood-based developer, which bought the site in January, has now submitted plans to develop the listed building on Stewart’s Place as three one-bedroom luxury apartments. The remainder of the site will be redeveloped as 14 two-bedroom apartments. The site was put on the market for around £400,000 last year. The Old Priory Inn, on the town’s High Street, has been empty for around 10 years.

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Thereâ&#x20AC;&#x2122;s nothing better than McGrathâ&#x20AC;&#x2122;s refreshing pale ale and a glass of Jameson on the side, sipped and enjoyed together.

1. Sip your whiskey 2. Sip your beer 3. Repeat

thebiggerpicture

IN THE LATEST OF A SERIES, EMMA DEIGHAN LOOKS AT INTERNATIONALLY-RENOWNED HOSPITALITY FIGURES PROVIDING A SOURCE OF INSPIRATION TO THE LOCAL TRADE

IT’S A CRACKER... TONY CARSON IS A SERIAL ENTREPRENEUR IN THE WORLD OF HOSPITALITY. HERE, THE SON OF LEGENDARY COMEDIAN FRANK CARSON CHATS TO EMMA DEIGHAN ABOUT BRINGING A 300-YEAR-OLD BREWERY BACK TO LIFE, HIS STRING OF TRADE AWARDS AND WHY HE’S INVESTING IN THE FUTURE OF NI BUSINESS THROUGH THE YOUNGER GENERATION

“The obvious thing is integrated education brings kids together and promotes cohesiveness of society. If kids grow up together, they tend to do business together and the more business that goes on, the more entrepreneurship goes on and this is good for NI plc.”

20 • HRNI AUGUST

n recent months Tony Carson, as board member of Sullivan’s Brewery in Kilkenny, was instrumental in reawakening the Maltings Red Ale brand that had disappeared from the hospitality map over 100 years ago. Today, via C&C and Tennent’s, the uptake of Sullivan’s is growing week by week here, Tony told Hospitality Review. And he’s on course to do exactly the same with a similar obsolete brewery in Liverpool. “It’s been very well received and the volume of sales is above our expectations and that’s possibly to do with the quality of the product,” began Tony on Sullivan’s Brewery, that coincidentally lifted the global Champion Keg Ale trophy for its Maltings Red Ale at the International Brewing Awards just days before its NI launch. It doesn’t surprise Tony, who is also a property tycoon and philanthropist with business interests spanning a host of sectors including science and technology. “The guy who brews it was Smithwicks’ head brewer for 40 years. He’s no Johnny-come-lately. This is a guy who technically knows his stuff,” he continued. Tony has been on the board of Sullivan’s brewery on an advisory capacity since last Christmas. Since then, he has overseen the construction of a new brewery and tap room in Kilkenny while further plans include a visitors’ centre. Sullivan’s, which was always based in Kilkenny, has a long history with the Smithwicks brand but when it was sold to Guinness, Sullivan’s Malting Red brand and its brewery were left behind and subsequently lost on a horse bet. The brand was no longer. “We were literally coming back after 100 years but the truth is, this brand is 300 years old, predating even Smithwicks,” Tony revealed. “We wanted to bring something back to life and give the city back its heritage which was left void by a corporate giant.” And with objectives being met quicker

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thebiggerpicture TONY WILL BE PROMOTING THE REBEL WITHOUT A PAUSE PLAY WHICH DOCUMENTS HIS FATHER’S LIFE. THE SHOW, PERFORMED BY DAN GORDON, WILL FEATURE AT OVER 29 VENUES AT THE FRINGE FESTIVAL IN EDINBURGH AND HAS PLANS TO TOUR THE UK AND IRISH THEATRE CIRCUIT. TONY IS ALSO PREPARING FOR HIS NINTH ANNUAL CARSON AWARDS THIS SEPTEMBER - AN EVENT TO PROMOTE THE IEF AND HOW CHILDREN ATTENDING IE SCHOOLS INTERPRET THEIR EXPERIENCE IN INTEGRATED SCHOOLS THROUGH ART AND PERFORMANCE ARTS.

than anticipated, Tony has been inspired to invest in another brewery Liverpool’s Higson’s brand - which was also bought by a corporate giant, in the 1980s. An ex board member of Meantime Brewery London, where Tony is also a board member, acquired the old trademarks recently and together the pair raised £3.5m to rebuild the brewery and a tap room. Investing in breweries is just the tip of Tony’s hospitality iceberg however. The 60-year-old has spent most of his life working in bars, hotels and restaurants. He ran a large portfolio of hotels, spas and leisure villas in Lanzarote which saw him develop as a property investor. Prior to this, and after receiving an honours’ in Business Studies, Tony entered the sector when he worked for Grand Met Hotels at the age of 21. He then ran his own bar empire in London in what he describes as an ‘East meets West’ hospitality chain. “I think, ‘Jesus, did I do that many days in hospitality,’” he reflected, when running through his pretty impressive business achievements. “I didn’t think of it like that then,” he confessed. “It’s a hard industry to be in but because it’s a passion it didn’t feel like that at the time. Looking back, I feel like so much of my life went into it,” added the father of five. He has no regrets for investing his time and effort into the trade as he admits he’s ‘been very well remunerated’ and reaped the rewards of selling property from his hospitality estate. He’s also been heavily decorated over the years. Among the accolades he’s attracted are: the honorary title of Chevalier de Champagne (for his contribution to Champagne), he’s a Fellow of the British Institute of Innkeeping and in 1999 he won multiple www.hospitalityreviewni.com

Catey Awards for running the Jim Thompsons chain. He also proudly holds a Business Person of the Year Award and the Best Pub Restaurant in London Award and these are just a few examples. Since leaving the long hours of the sector behind, Tony has been focusing on his charitable efforts, namely championing the Integrated Education Fund, which he believes is vital in improving business prospects here. “It struck a chord with me and allowed me to contribute to the society that I came from,” began Tony, on becoming an ambassador for the Belfast-based charity. “I grew up in the New Lodge and experienced the nastier parts of society and for me it seems like integrated education is the natural bridge to bring people together.

“I got my dad involved so the two of us did what we could. We gave our time and money and I continue to keep topping up the pot. “The obvious thing is integrated education brings kids together and promotes cohesiveness of society. If kids grow up together, they tend to do business together and the more business that goes on, the more entrepreneurship goes on and this is good for NI plc. It glues people together and hopefully it will stop some of the kids going to the UK and living their lives there and building their wealth outside of NI. It could help people to come back where more good business is to be done.”

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And on the subject of homegrown business, Tony has nothing but praise for local publicans and restauranteurs who he says are working on a ‘capital status level’. “I left Northern Ireland when I was 12 so I can’t say I’ve lived here but I’m a social person and when I’m back I definitely see that there is a nice edge, people want to do more than the ordinary there. “The decor, the proposition, the service levels, the food, it’s capital status, it’s not a little backwater. It’s growing up and pulling its boot straps up itself. “Deanes is an excellent example of someone doing it well. It’s recognised for being way way above the average and generally the bars, especially around the Cathedral Quarter, are enthusiastic and people are willing to put their money back into their businesses because they’re privately owned. The penetration of big brewery chains is much less there and that’s great.” While Tony divides his time between London and Spain, his dedication to Northern Ireland and its future doesn’t show any sign of waning. And in memory of his father who passed away five years ago, this passion and interest is more heartfelt than ever. “The biggest thing I learned from him was to embrace life and have a smile on your face and be very positive,” he pondered. “He was very good at overcoming failure, he would say ‘that’s another day, get on with it’. “My dad did the best with what he had. He was warm and generous and that reflects in my values. The more you earn, the more you can give and I strive to do that. “We might have been more yin and yang and I may have more of my mother’s genes but I began to understand him more when he was in his 70s and 80s and I got to know the joy he brought to people,” said Tony. AUGUST HRNI • 21

hotelprofile

A TITANIC UNDERTAKING SITTING BETWEEN TITANIC BELFAST AND THE ICONIC HARLAND & WOLFF CRANES, THE NEW FOUR-STAR TITANIC HOTEL BELFAST OPENING NEXT MONTH IS SET TO BECOME A MAJOR HERITAGE ASSET IN ITS OWN RIGHT BY ALYSON MAGEE

Artist’s impression of the completed project.

ttention to detail and historical accuracy has transformed Harland & Wolff’s Drawing Offices into a visually stunning 119-bedroom hotel, on course to open its doors to the public on September 10. Dublin-based group Harcourt Developments has invested £28m in the Titanic Hotel Belfast on Queen’s Island, including £5m in support from the Heritage Lottery Fund through the Titanic Foundation. Guests will be able to enjoy views to the east of the iconic Harland & Wolff cranes and to the west of the shipbuilding slipways and Titanic Belfast, with the World’s Leading Tourist Attraction offering a new extended tour package which includes the hotel. Competing with its unique location and views, however, will be the interior of Titanic Hotel Belfast; meticulous restoration of the two historical drawing offices has created jaw-dropping events space. Authentic period detail throughout the venue has been complemented by stylish additions honouring the shipbuilding theme. The hotel will be open to the general public, inviting visitors to come in and enjoy its historical features, and will host a six-week free exhibition telling the story of the building when it first opens. Harcourt employed over 230 people during the design and construction 22 • HRNI AUGUST

Cabin style influences the bedroom design features.

phase of the project, while the hotel is creating 75 new jobs and is almost booked out for its opening week. Adrian McNally, who has worked in hospitality across North America, Africa, Asia and Europe including most recently at the Culloden, has been appointed general manager. As the centrepiece of the hotel, the

“The public will get in to see the heritage and understand the story of Harland & Woolf and what it meant to Belfast.” two arched drawing offices – originally inspired by a New York dining saloon - feature restored dentil moulding identical to moulding used in the firstclass entrance foyer of the Titanic and Olympic. Innovative touches include use of the same period Villeroy & Boch tiles featured in the Titanic’s swimming pool - repurposed from a drawing office bathroom – to decorate the front of an island bar in Drawing Office 2. Further standout features include use of an original revolving door, entrance hall and telephone exchange for a

side entrance, through which bridal parties and other event guests will pass, and extensive use of original and reproduction tile design and flax flower mouldings. Other heritage rooms in the venue include the offices of Lord Pirrie, Thomas Andrews and Charles Payne and the Presentation Room of Harland & Wolff’s original headquarters, which will display artefacts and be open to public tours. The hotel encompasses six events spaces, including capacity for 250 guests in Drawing Office 1, a 166-seat dining room and a cocktail bar. “It’s much more than a hotel development,” said Kerrie Sweeney, CEO of the Titanic Foundation, a registered charity established in 2007 to preserve Belfast’s maritime and industrial heritage, during a preview event held to showcase the venue last month. “It’s actually a major heritage restoration project.” While careful consideration was given to restoration of the building exterior, which includes elements and additions dating from the 1880s through to the 1920s, “our big story is on the inside of the building, and what we’ve been able to achieve in terms of heritage preservation,” she said. “The doors, floor, wall tiles, floor tiles, glass panelling, office room dividers, the detail plaster moulding in the drawing offices, stair cases, metal work and carpentry

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hotelprofile One of the drawing offices in its heyday, and (below) restored with commanding views of Titanic Belfast.

In a nod to Northern Ireland’s linen heritage, many original features of the Drawing Offices such as this staircase include a flax flower motif.

An island bar in Drawing Office 2 features the same Villeroy & Boch tiles featured in the Titanic’s swimming pool, reclaimed from a bathroom at the Drawing Offices.

work have all been kept intact or kept preserved.” Adding a further authentic detail in terms of shipbuilding heritage, naval architects and shipbuilders were behind the design and interior of the original Drawing Offices, said Sweeney. “The closest you can get to one of the huge liners that Harland & Wolff built is within this building, and that’s our story.” Many donated artefacts - such as a steam ship journal signed by Thomas Andrews, a nephew of Harland & Wolff owner Lord Pirrie and MD of the business who perished on the Titanic - will be on display in the hotel. “It’s a www.hospitalityreviewni.com

100% visitor experience the whole way through to the dining facilities,” she said. “The public will get in to see the heritage and understand the story of Harland & Woolf and what it meant to Belfast.” Over 1,000 ships were designed at the Harland & Wolff Drawing Offices including the White Star Olympic Class Liners Titanic, Britannic and Olympic. Restoration of the Drawing Office, built between 1885-1917, creates a heritage asset complementing Titanic Belfast, the Olympic slipways, SS Nomadic, HMS Caroline and Thompson Dock. Harcourt began redeveloping Belfast’s Harland & Wolff shipyard into the Titanic

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Quarter in 2005, and its portfolio includes seven other hotels including Titanic Hotel Liverpool and Lough Eske Castle. Also speaking at the sneak preview, Clement Gaffney, group hotel operations manager for Harcourt Developments, said: “We have worked with Abercorn Construction and the Titanic Foundation to restore, reclaim, build and piece back together some history of the Titanic slipways.” Guaranteeing a luxurious stay for guests with fine dining and Belfast’s softest pillows, Gaffney said the hotel represented the latest stage in development of the Titanic Quarter. “Quite simply, there will be nothing like it anywhere in the world,” he said. AUGUST HRNI • 23

drinksnews

THE NORTHERN WHIG Declan Murphy, assistant manager of The Northern Whig, talks to HRNI TELL US ABOUT YOUR BAR The Northern Whig has recently celebrated its first birthday since its refurbishment last April. The new layout of the bar, with its mix of traditional Irish and quirky design, has really made The Northern Whig a standout venue in Belfast, capped off with our recent win as Northern Ireland’s Bar of the Year at the National Pub & Bar Awards 2017. We like to think that we have something to offer everyone who comes through our doors. WHAT DO YOU DO TO DRIVE SALES IN YOUR BAR? We are about to introduce Jameson

Whiskey flights which will consist of three different Jameson whiskeys, along with tasting notes for those wanting to learn more about Irish whiskey. We are also launching our new cocktail list, which will feature some excellent whiskey cocktails and include plays on old classics, for those who are a bit more daring. WHAT MAKES IT AN IRISH WHISKEY BAR? What makes The Northern Whig a whiskey bar is that, no matter where you look, there is always something related to whiskey. There are two copper stills on the walls, glass decanters on the shelves, whiskey branding in the booths and, of course, the fabulous Jameson Irish Whiskey mirror that dominates one wall of the bar. Put all that together with a wide range of whiskeys and knowledgeable and enthusiastic staff and you have all the essentials for an Irish whiskey bar. WHAT ARE YOUR BEST-SELLING BRANDS, AND PERSONAL FAVOURITES, IN THE IRISH WHISKEY CATEGORY? The best-selling brand by far is Jameson, hands down, either by itself or served with ginger ale and fresh lime. After that, Jameson Caskmates is pretty popular. My personal favourite at the minute is Cooper’s Croze by Jameson; the fruitier, floral whiskeys are my preference and this is definitely a whiskey worth trying. HAVE YOU ANY FUTURE PLANS TO DEVELOP THE BAR? There are always plans to try and develop the bar, that’s how you make sure you stay relevant and ahead of the game. We definitely have a few things coming up in the future but I don’t want to give the game away just yet!

24 • HRNI AUGUST

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hotelnews

THE TROUBLE WITH GROUPS... BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

ew of us can escape the demands of group business and, for most of us, it is a lucrative segment of our business. Groups block book multiple rooms, often over multiple nights and they spend in our bars and restaurants, but are we really managing this segment of our business properly? The problem is that groups often book far in advance and working out the optimum rate is usually a shot in the dark. Hoteliers need to be careful that we aren’t displacing better-rated business and actually losing money. SO HOW DO WE DO THAT? • First of all, look at the dates; the number of nights and the group’s budget. • Analyse the same period last year. Did you fill? How was that business made up? Are you likely to end up with the same volume of business this year? What was the average rate last year? Is it higher or lower than the group wants to pay? • Look at not only the specific dates in question last year but look at how days in that month usually trend, eg: if the group request is Wednesday/Thursday, how did not only the same Wednesday/ Thursday behave last year but also how do Wednesdays and Thursdays normally behave? • If you feel the group has potential to displace business on the days they have requested, is there an opportunity to move them to another date? • Forecast your business without the group – over the number of days the group has requested. Do this forecast by market segment without the group and then again with the group. • What does this tell you? Will you need to displace business? Which segments will this displacement come from? • If you decide to accept the group, ensure that you adjust the rate strategy for other segments immediately. Can you push for higher rates from other segments? • Analyse Group Wash. This group may not have actually stayed with you before but a similar group may have. Did they take all of their rooms or cancel rooms close to arrival? • Know your competition. If the group doesn’t suit your customer profile or your rate strategy, it can be a good idea to let them go to a competitor. But do you know your competiton? Do you understand their product offering and their rate strategy? • If you walk the group to another competitor, do you get to mop-up all that juicy higher-rated business that will come in closer to arrival date? By allowing them to take the cheaper business does that allow you to hold out for higher-rated group business or lucrative corporates? This should of course be part of your evaluation. Groups are fantastic business, there is little doubt about that and, if accepted, should be viewed as a base to build other more lucrative rates on. Make sure your events team have an understanding of the impact a group has on your overall business and of course, let revenue make the final decision on accept or deny. Best of luck! (and for all things revenue, just ask@rightrevenue. co.uk) Visit www.rightrevenue.co.uk or email adrienne@rightrevenue.co.uk

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NEW SPA OPENS FOR BUSINESS AT FINN LOUGH RESORT John Hood (right), Invest NI, is pictured with Michael Beare, Finn Lough Resort.

inn Lough Resort in Fermanagh has opened the latest phase of its development which includes delivering a new forest spa, restaurant and bar, upgraded hotel suites and the iconic Bubble Domes. Invest Northern Ireland has supported Finn Lough with developing its spa, Bubble Domes, recruiting a new estate manager as well as training and marketing initiatives. The 100-acre retreat on Lough Erne is focused on the ‘eco-luxury market’ targeting couples and adult groups across the UK, continental Europe and the USA. “This investment at Finn Lough is an exciting development for the region and a valuable asset in Fermanagh’s tourism offering,” said John Hood, director of Food and Tourism at Invest NI. Set up in 2014, Finn Lough resort has been ranked as number three in the Top 20 Coolest Hotels in Ireland by The Sunday Times and as number five in the Top Travel destinations 2016 by Conde Nast Traveller.

GALGORM RESORT & SPA EMBARKS ON FURTHER £2M EXPANSION

Fratelli has extended from 100 to 180 seats.

ork has been underway on a £2m investment programme at Galgorm Resort & Spa, including development of a two-acre spa garden, two-tier fitness suite, spa eatery and extending an existing restaurant. Funded solely by Galgorm, the investment adds to the existing, award-winning facilities which include a 122-bedroom hotel, three AA rosette River Room restaurant, riverside Thermal Spa Village, gym and wedding, conference and events offering. The new 60-seater Spa eatery, Elements, is located on two floors opening out onto a large decking area, features a timber frame dome and will focus on healthy eating with soups and Greek and Thai salads. A further extension has increased the onsite Italian restaurant Fratelli from 100 to 180 seats, with the addition of the La Taverna @ Fratelli brand concept already launched at its sister site in Belfast City Centre. AUGUST HRNI • 25

hotelnews

McKEEVER HOTEL GROUP BUYS DUNADRY HOTEL C

o Antrim family business McKeever Hotel Group has added to its portfolio of hotels with the acquisition of the Dunadry Hotel for an undisclosed sum. The addition of the 80-bedroom hotel with health, leisure and spa facilities brings the company’s hotel collection to five including Corrs Corner Hotel, Newtownabbey; Dunsilly Hotel, Antrim; Adair Arms Hotel, Ballymena; and Dillons Hotel, Letterkenny. The Dunadry was bought from well-known hotelier family the Mooney Group, which has owned it since 1986. “The Dunadry Hotel is a great fit for the McKeever Hotel Group and, given the buoyant tourism sector, we are delighted to add it to our collection,” said Eugene McKeever MBE, managing director of the McKeever Hotel Group. “At the core of our business is our family ethos to provide consistent quality

Pictured are, from left, John Mooney, Felix Mooney, Eugene McKeever MBE and Catherine McKeever.

and service to our guests. We know our market well and we are constantly investing and reinvesting in the business to ensure we meet the needs of our

OMAGH HOTEL COMPLETES £3.5M REFURBISHMENT Pictured are Oonagh Murtagh, head of South Business Centre at Danske Bank; Allan Duncan, owner of Silverbirch Hotel; and Robert McGill, business manager at Danske Bank.

he Silverbirch Hotel in Omagh has completed a multimillion pound refurbishment in a bid to increase its share of the business event and wedding markets. The investment, partly supported by Danske Bank, has resulted in 22 new jobs. The hotel has been transformed in a three-phase refurbishment that has taken two years to complete. Renovations included an extension and complete refurbishment of the existing business centre and the construction of a new two-storey event space. A number of the external features

26 • HRNI AUGUST

customers. We will continue to work hard and provide the high level of comfort and tradition that is expected in all of our hotels.”

SIGNATURE LIVING TO OPEN GEORGE BEST HOTEL IN BELFAST

of the hotel such as landscaping and parking have also been upgraded. The family-run business currently employs 120 staff and will celebrate 40 years in business later this year. “Our previous event space was dated, had a limited capacity and was in need of renovating,” said Allan Duncan, owner of the Silverbirch Hotel. “We completely demolished the space and started again. The ground floor level is our new event space for private hire and can hold up to 700 guests. The firstfloor banqueting suite can cater for weddings and dinners for up to 400 guests.”

ignature Living, the hotel and hospitality operator behind The Shankly Hotel and 30 James Street in Liverpool, has announced it will be opening a George Best Hotel as its first project in Northern Signature Living Founder Ireland at Belfast’s & Chairman Lawrence landmark Scottish Kenwright at the Scottish Mutual Building Mutual Building. The agreement was negotiated by IMG on behalf of the George Best Company, owned by George’s sister and brother-in-law Barbara and Norman McNarry. “We are thrilled to support this exciting project knowing that George would have loved to see his name immortalised in a hotel where he would have also enjoyed staying,” said Barbara McNarry. “We look forward to showcasing some special memorabilia, hosting charity events and giving people from around the world a ‘Georgie’ inspired taste of our hometown.” Founded by Lawrence Kenwright, Signature Living is known for restoring iconic derelict buildings into unique hotels and hospitality experiences.

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q&a

A DAY IN THE LIFE BRIAN McRANDAL • OWNER OF COOKIEBOX & THE CURRAN COURT HOTEL

WHAT IS YOUR CURRENT ROLE? I am the founder and co-owner along with my wife Claire of the Cookiebox, which was started in December 1998 and now has five shops in and around the greater Belfast area with a sixth one due to open before the end of June at the Abbey Centre. In addition to this, we recently purchased the Curran Court Hotel in Larne, which had been in administrative receivership for nine months before the acquisition. With the purchase of the Curran Court Hotel, my role within the Cookiebox has changed significantly where I now leave the day-to-day management of the business to some of my family members who manage the shops for me and I perform a strategic leadership role. This has afforded them the opportunity to take on more responsibility, and it gives me great peace of mind knowing that the business is being well managed by people who have a real passion for it. Over the last few months, I have spent most of my time in the Curran Court getting to know the staff, customers and analysing how the business can be evolved over the coming years. As part of the acquisition, all the staff transferred across under the TUPE regulations and I can happily say that each and every one is a credit to the business. WHAT IS YOUR BACKGROUND? At the age of 18, I went to Cheltenham to study Hotel, Catering & Institutional Management. Once there, I started working for McDonald’s Restaurants and was offered a salaried management position in their Cheltenham Drive Thru which was the business in the central region. Over the next few years, I progressed through to become an www.hospitalityreviewni.com

operations consultant, managing a group of up to 15 stores at a time with a turnover of up to £50m pa. At the time I became an operations consultant, I had only been a salaried manager for just over three years and a store manager for only 15 months; making me one of the fastest ever promoted operations consultants in the UK. During my time with McDonald’s, I looked after stores from Worcester right down the M5 corridor to Weston Super-mare. After 12 years working for a large corporation, I decided the time had come to start something myself and that is when I came up with the Cookiebox concept.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? I can honestly say there are no bad parts to my current working life. It can be exhaustive at times and some days are better than others but, in general, I enjoy going to work every day and seeing just what that day has to offer. The best part by far is being able to offer people opportunities to grow and develop and seeing the influence this can have on their life.

I try to be floor-based over lunch in the hotel and again at dinner time to make sure that our guests are well looked after. Every day is different and, to date, I have tried to be in the hotel during busy times to meet as many of our long-established customers as possible and offer support for the staff during peak periods of business. It’s during these times of stress that you learn the most about both your staff and the systems in place to run the business. PROUDEST MOMENT OF YOUR CAREER TO DATE Probably the day I signed the paperwork to complete the deal for the Curran Court Hotel. I had put a tremendous amount of work into getting the deal completed and it was a massive relief to finally get it done. The Curran Court Hotel is the first place I can ever remember eating out with my family as a child, and it made me incredibly proud to secure the future of the business and its staff. I have always been very proud to be from Larne and represent Larne in various sports and being able to give something back to the community felt very rewarding.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE INDUSTRY? The big challenge is consistency. Everyone can offer a great service or product on their best days but it’s trying to ensure that every day is as good as it can be because every customer deserves our best. This sector is all about people and the real challenge is in trying to get the best from them each and every day they are representing my businesses.

BEST THING ABOUT BEING INVOLVED IN THE INDUSTRY The people you meet and experiences you have. No two days are the same as every day brings new and different people through the doors each with their own personalities and experiences to share. Taking the time to listen to these can be enlightening, humbling and very rewarding.

OUTLINE A TYPICAL DAY Generally my day will start at 6am with one of my 3-year-old twin boys waking. From there, I generally will be out to work between 7am and 8am. The hotel is only two minutes from my house so I have very little commuting for the first time in 20 years. We are currently rebranding all aspects of the hotel from website to key cards for the rooms and menus etc, so a lot of my time is currently spent working on this with designers, suppliers and internally with the management team and head chef. Generally, I will have breakfast in the hotel about 9.45am by which time I can speak to my family regarding Cookiebox topics. My morning is generally taken up by admin-based tasks or meetings but

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Spending time with my wife Claire and our boys, Hugo and Louis, is how I enjoy spending any spare time I get at the minute. Every day seems to bring something new as they develop and I love to spend as much time seeing them grow up as I can. I am also a keen sports fan. I played table tennis for Ireland as a junior and tennis for Ulster at both junior and now Vets level. I enjoy competing and have held national tennis titles at both Over 35 and Over 40 age groups. In addition to this, I am in my second year as Tennis Captain at Larne Bowling & Lawn Tennis Club; a club that I first joined as an 8-year-old.

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AUGUST HRNI • 27

hospitalityexchange

HOSPITALITY EXCHANGE 2017 TO FOCUS ON HOTEL EXPANSION

Carolyn Boyd (Tourism Northern Ireland), Alan Blaney (Bunzl Rafferty), Eddie McKeever (McKeever Hotel Group) and Siobhan Rushe, (Bunzl Rafferty).

networking lunch on June 15 at the newly rebranded and refurbished Crowne Plaza was the venue for the launch of Hospitality Exchange 2017. The 18th Hospitality Exchange, which will take place over October 17-18 in the Crowne Plaza, has become a regular fixture in the hospitality calendar. A captive audience of trade partners, hoteliers and industry stakeholders gathered to hear the details of this year’s programme including the exciting news that the guest chef for 2017 will be Glynn Purnell. This year’s Hospitality Exchange conference will focus on current hotel expansion, looking at the benefits that the sector is bringing to the local economy along with key industry subjects. A report into these topics has been commissioned especially for this year’s event – a fitting testament to an industry that is very much coming of age and being recognised as a serious sectoral player. In addition to the conference, there will be a trade exhibition and several social networking events over the course of the two days. Exhibition stands for Hospitality 28 • HRNI AUGUST

Stephen Kinkead (Winterhalter), Gordon Enderson ( Bunzl CDS), Richard Cassells (Winterhalter) and Robert O’Neill ( Bunzl CDS).

Mark Glover (Hospitality Review NI), Angela Bennett and Paul Bradwell (Diamond Systems) and Dermott Hickson (International Synergies).

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hospitalityexchange

Paul Crosbie (Flogas) and Pauric Dunne and Brendan Jordan (RST).

William Cotter and Sharon Power Crowley (Net Affinity) and Colin Johnston (Galgorm Resort & Spa).

Exchange are now on general release and there is a strong interest, which is reflective of the level of ongoing expansion in the hotel sector. For further information, check out the event website, www.hospitalityexchange. co.uk, which will be updated regularly or contact the Northern Ireland Hotels Federation directly on 028 9077 6635.

Harry Crawford and Brian Townley (Get Fresh), Mark Austen (Robert Roberts) and Gavin Carroll (vice president NIHF, The Merchant Hotel).

‘YUMMIE BRUMMIE’ CHEF GLYNN PURNELL CONFIRMED FOR HOSPITALITY EXCHANGE 2017

ospitality Exchange 2017, which was launched on June 15, will feature ‘Yummie Brummie’ chef Glynn Purnell as one of its star attractions. A well-known character in the UK culinary world, Glynn has owned and operated the eponymously named Purnell’s in his home town of Birmingham since 2009. He started his career at the tender age of 14 and has worked with Gordon Ramsay, Gary Rhodes and Claude Bosi. Glynn’s enthusiasm for food, and pioneering views on how a culinary experience should be fun have only added to his appeal and part of the knowledge he hopes to impart at his upcoming appearance. “Hospitality Exchange is an important trade, hotelier and industry event, as it shows the latest possibilities for chefs in their kitchens,” said Glynn. “I’m really passionate about what makes our kitchens work for our teams and customers, and I look forward to seeing my colleagues and peers at this

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inspiring industry event.” Glynn is known for his many TV appearances including Saturday Kitchen, and is currently filming a major new series My Kitchen Rules with Rachel Allen which will appear on our screens this autumn. In addition to his demonstration, Glynn will create a gourmet dinner featuring several exceptional local products as part of the menu. “I am very excited about creating a gourmet dinner for the Hospitality Exchange event,” he says. “I will be bringing over a handful of my team from Purnell’s to work with me to make sure the people of Belfast see how we do things in Birmingham. The menu we have created will celebrate some favourites from the Purnell’s menu over the last 10 years, as well as reworking some of my original dishes using some exceptional local Northern Irish products.” Exhibition stands for Hospitality Exchange are now on general release and there is a strong interest, which is reflective of the level of ongoing expansion in the hotel sector. For further information, check out the event website www.hospitalityexchange. co.uk, which will be updated regularly. AUGUST HRNI • 29

The Industry Conference & Exhibition 17th â&#x20AC;&#x201C; 18th October 2017 Crowne Plaza Belfast

Programme Our guest chef for 2017 will be the Yummy Brummie, Glynn Purnell. Weâ&#x20AC;&#x2122;re putting the final touches to the programme, which will be online at hospitalityexchange.co.uk at the end of August. Exhibitors should give us a call now on 028 9077 6635 to secure a stand.

Contact Hospitality Exchange The McCune Building 1 Shore Road, Belfast, BT15 3PG 028 9077 6635 hospitalityexchange.co.uk

tourismnews

INTERNATIONAL TRAVEL WRITERS ‘CATCH THE ACTION’

The travel writers at West Strand, Portrush.

ravel writers from the US, Canada, France, Germany, Spain, Denmark, Belgium and the Middle East have spent several action-packed days in Northern Ireland as guests of Tourism Ireland and Tourism NI. The journalists’ programme included a stop-off at The Gobbins visitor centre, followed by a visit to Carrick-a-Rede rope bridge and the Giant’s Causeway. The next day, an early morning boat tour was on the agenda, with a Catch and Sea experience organised by Causeway Foodie Tours – with the journalists

encouraged to catch their own breakfast and look out for basking sharks and dolphins. This was followed by a standup paddle lesson at the West Strand in Portrush. Travelling on to Limavady, the group learnt to fly a hovercraft with Foylehov, on a grass track with water hazards and tricky hairpin bends. At Jungle NI near Magherafelt, they enjoyed some highwire activity amongst the trees, Segway off-road riding and zorbing (rolling downhill in a giant PVC ball at speeds of up to 30mph).

ICELANDERS CHILL OUT IN NI

MILLIONS TO READ ABOUT NI GARDENS

A group of travel agents and travel writers from Iceland has visited Northern Ireland as guests of Tourism Ireland, Tourism NI and Icelandair. They flew in to Belfast City Airport on the new Icelandair flight from Reykjavik. “The new Icelandair flight is really good news for tourism to Northern Ireland,” said Aileen Hickey, Tourism Ireland’s manager for the Nordic Region. “Not only will it help grow visitor numbers from Iceland, but this new service also offers connectivity between North America and Belfast.” The Icelanders’ busy itinerary included a visit to Titanic Belfast and SS Nomadic, Queen’s University, the Ulster Museum, Cathedral Quarter, Discover Ulster-Scots Centre and Royal Belfast Golf Club.

Garden enthusiasts around the world will soon be reading all about the gardens of Northern Ireland, after Tourism Ireland hosted top garden and lifestyle journalists. The journalists – from North America, Germany, the Netherlands, Italy, Belgium, Canada, India and New Zealand – boast a combined audience of some 300 million readers. Tourism NI devised an itinerary including the National Trust’s Rowallane Garden in Saintfield, Hillsborough Castle and Gardens, Seaforde Gardens and Tropical Butterfly House, Castlewellan Forest Park and Peace Maze, Mount Stewart, Grey Abbey House and Gardens and the Palm House at the Botanic Gardens in Belfast.

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AMERICAN TRAVEL PROFESSIONALS VISIT NI A group of American travel professionals has visited Northern Ireland with Goway Travel, a leading tour operator. They were here as guests of Tourism Ireland, and Tourism NI. The visiting group undertook an action-packed fact-finding visit which included a visit to Titanic, Belfast, a drive along the Causeway Coastal Route, and a walking tour of the historic walls of Derry. North American visitor numbers grew by 9% in 2016.

TOURISM NI WELCOMES CONTINUED GROWTH IN ROI VISITORS Tourism NI Chief Executive John McGrillen

rowth of 13% in overnight trips from the Republic of Ireland between January and March 2017, and significant increases in revenue driven by higher spending business and holiday visitors, have been welcomed by Tourism NI. The Central Statistics Office data, published in June, also indicates pure holiday trips increased by 36%. Republic of Ireland residents spent on average £33 more per night than the same period in 2016; in part due to the fact that more visitors stayed in commercial accommodation across Northern Ireland. “Value for money is a key motivator for Republic of Ireland residents and the favourable exchange rates have helped to entice more visitors from this key market and encouraged them to spend more, with the euro worth 12% more in the first quarter of 2017 compared to 2016,” said John McGrillen, chief executive of Tourism NI. AUGUST HRNI • 31

tourismnews AUGUST 6 DEADLINE TO VOTE FOR BELFAST Belfast has been shortlisted for the title of Europe’s Leading City Break Destination in the prestigious World Travel Awards, and the public is being encouraged to show their pride and get behind the campaign by voting before the closing date of August 6. Already home to the World’s Leading Tourist Attraction in Titanic Belfast, Belfast’s reputation as a tourist destination has grown in recent years and the city now welcomes millions of visitors from all over the world. To vote, go to visitbelfast.com/ vote and follow the links.

GOT SCOOPS CANNES LIONS GOLD AND SILVER Brian Twomey, head of Marketing Communications at Tourism Ireland, with the Gold Lion award.

FILM TOURISM PROSPECTS BOOSTED FURTHER Belfast Harbour and Northern Ireland Screen confirmed the first production to be housed in the new Belfast Harbour Studios in June. The Superman prequel, KRYPTON, a one-hour series from Phantom Four in association with Warner Horizon Scripted Television for the SYFY channel, has commenced preproduction in Belfast with a shoot date of late summer. The £20m development is set on an 8-acre site on the 340-acre Giant’s Park, and consists of two film studios, workshops for set construction and separate production offices to accommodate art departments, dressing rooms and wardrobe functions.

TOURISM IRELAND VIDEO HIGHLIGHTS GOLF Tourism Ireland has created a new online film showcasing local worldclass golf courses, as well as the wonderful things that golfers can get up to off the course. Golf on the island of Ireland invites potential visitors to come and discover our beautiful golf courses, challenging links and wonderful offcourse activities. From Royal Portrush on the Causeway Coastal Route, home of The Open 2019, to the immaculate links of Lahinch, masterful fairways of Portmarnock, Portstewart, Royal County Down, Druids Glen and Waterville, the film reminds golfers everywhere that golf on the island of Ireland is a delight. 32 • HRNI AUGUST

The award-winning Game of Thrones campaign in the Festival gallery.

ourism Ireland’s Game of Thrones campaign has scooped gold and silver awards at the prestigious Cannes Lions International Festival of Creativity on June 19. Cannes Lions awards are regarded as the Oscars of the advertising and marketing world, with Tourism Ireland’s campaign awarded a Gold Lion for Outdoor – Special Build – competing against Nike, Microsoft and Heineken – and a Silver Lion for Use of Ambient Outdoor. Entries totalled 41,170 across 24 categories. To date, the Doors of Thrones campaign has racked up over 30 awards and accolades from the marketing and advertising industry across Europe and the US. The campaign saw trees at the iconic Dark Hedges, felled by Storm Gertrude, used to make 10 crafted doors for hospitality venues around Northern Ireland associated with GoT filming locations.

GREEN TOURISM SCOOP SOCIAL IMPACT AWARD T

he world’s largest sustainable certification programme of its kind, Green Tourism has picked up the top prize for Social Impact at the inaugural Irish Business Network Scotland Awards, recognising its sustainable destination project in Co Down in partnership with Pictured are, from left, Host Joe McHugh, Newry, Mourne Andrea Nicholas of and Down District Green Tourism and Cllr Gavin Barrie. Council. The awardwinning project supported tourism and community-related businesses, working in food and drink, heritage and culture, events and outdoor activities, to operate more sustainably, celebrate their green credentials and, in turn, attract more visitors to the area. There are currently 102 businesses in the area that hold a Green Tourism accreditation and, in just one year, these businesses experienced a huge collective saving of £162,933 because of sustainable practices introduced by Green Tourism. twitter.com: @Hosp_ReviewNI

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socialmedia

ENGAGING THE MILLENNIAL GENERATION GEORGINA MILLER, GLOBAL HEAD OF MARKETING AT PREODAY – A GLOBAL TECHNOLOGY COMPANY OFFERING A HIGH-PERFORMANCE MOBILE AND ONLINE ORDERING PLATFORM TO HOSPITALITY BUSINESSES GLOBALLY – ADVISES THE SECTOR ON HOW TO TARGET MILLENNIALS THROUGH SOCIAL MEDIA from making purchases on a website or mobile device attractive, as is the option to choose between several types of rewards (81%). In a similar vein, research from Oracle shows 52% of Millennials want to use their mobile devices to take advantage of loyalty programmes offered by restaurants, bars and coffee shops.

he Millennial has become somewhat of a mythical creature within marketing. How to identify a Millennial, interact with it and keep it happy are questions that professionals in the hospitality industry ask regularly. We are told that Millennials are attracted by ‘perks’, that they use social media to vent and engage with businesses, and that they are quick to anger but loyal once won over. Though it is easy to position every Millennial under a single umbrella persona, the truth is that like other consumer brackets, there are variations within the group. Differences caused by age, gender and lifestyle mean there can never be any one-size-fits-all formula. That said, there are some overarching rules for engaging Millennials that should be followed to maximise success with this generation. SOCIAL MEDIA Millennials conduct their lives on social media. They speak to their friends using Whatsapp, promote their personalities on Snapchat and Instagram and absorb their daily brand updates through Twitter or Facebook. Which specific platform they frequent largely depends on their age; though Millennials are aged up to 33, few over the age of 25 will be found on Snapchat. Social platforms are a cheap and easy way to promote the visual brand of a business, as well as its persona. Customers appreciate it when favoured brands engage directly with them. Young people can also be targeted through www.hospitalityreviewni.com

MOBILE ORDERING We’ve already talked about the ties between Millennials and their personal technology. In fact, according to a Statista forecast, the number of mobile app downloads will reach 268.7 billion in 2017. And, because this generation has come to rely on smartphones for everything from booking tickets to simple competitions, challenges and humour. Engagement is key; an engaged watching films, if a company – in any Millennial is a happy and loyal millennial. market – wants to get in front of them, A brand can further engagement using they need to utilise the Internet and their customers’ mobile phones to do cost-effective social media advertising; it. paid ads help a company reach an Perhaps due to the ease of Internet audience beyond its existing followers. access, Millennials have also become With just one word of caution, we would incredible multi-taskers, placing huge encourage all brands to experiment with social advertising; Millennials will engage value on speed and convenience and personalisation in their everyday lives. with ads in different ways depending on Their expectations of brands have the platform. Monitoring what type of been shaped and honed by the feeling content performs well, and where, and of satisfaction they get when speedily adapting strategy to suit is therefore vital checking off a task completed using to success. their smartphone or when a company engages with them directly and LOYALTY publically. The concept of ‘social proof’ goes It’s why giving a Millennial the some way towards explaining why the opportunity to order food or drink Millennial has been branded the most loyal consumer of all modern generations. through an app, rather than in person, is intensely attractive to them. It’s also Being such a technologically-engaged group, you can understand how constant why they appreciate brands that take the time to analyse data gathered online exposure to company brands, reviews and the opinions of others would via mobile ordering to construct personalised marketing campaigns. impact attitudes towards a company. Who wouldn’t love a free cup of their Indeed, according to eMarketer, nearly favourite drink and feel more loyalty 70% of Millennial social media users are towards a company offering a discount influenced to make purchases based on on an item they regularly order? their friends’ posts. It’s not just food or drink they would Unfortunately, traditional loyalty appreciate ordering either, mobile schemes can only reach so far in 2018. ordering technology can be used There is no space left in the wallet of to book tables, pay or collect those the high-street consumer, Millennial or otherwise, for another paper loyalty card. all-important loyalty points. The end But just because there’s no space, doesn’t result is a satisfied, loyal customer who mean there’s no desire to participate and will hopefully go on to engage with said business online, offering other benefit from loyalty schemes. Data from Millennials positive social proof of your Nielson tells us that 80% of Millennials brand. find loyalty points or rewards earned

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AUGUST HRNI • 33

businessnews

INVEST NI SUPPORTS GROWTH OF MANUFACTURING SECTOR

Invest NI CEO Alastair Hamilton and Manufacturing NI CEO Stephen Kelly are pictured, centre, with, from left, David Nicholl, NC Engineering; Alan Stewart, Marcon Fit-Out; Dave Smith, Principal Cooling; Joe McGirr, The Boat Yard Distillery; and Ross Armstrong, Armstrong Medical.

anufacturing in Northern Ireland continues to grow, with 30 businesses recently coming together to announce investment of over £22m and 282 new jobs. The 30 firms, supported by Invest Northern Ireland, are from a broad range of disciplines from food to chemicals and pharmaceutical to transport equipment.

Speaking at an event hosted by Invest NI to recognise the commitment to growth within the manufacturing industry, Invest NI Chief Executive Alastair Hamilton said it was “an opportunity to highlight some of the investments manufacturing-focused businesses are making. “With £1.9m of support from Invest NI, they are making a combined

RECRUITMENT OPEN DAY FOR HOSPITALITY POSITIONS IN DUBAI

re you looking for international hospitality experience on your CV? Are you looking for a tax free salary? Want to work with luxury brands? Are you a hospitality professional trying to get some savings behind you? Register to meet with Action Recruitment’s Dubai office who will be in Belfast on Tuesday 22nd August, for one day only! Throughout the day, specialised hospitality recruiters from the Dubai region will be in Belfast, interviewing potential candidates for a range of hospitality roles for current and new openings. Positions they will be recruiting for include: general managers, deputy GMs, bar managers, restaurant manager, revenue managers, accommodation managers, food and beverage staff, front of house (all levels), bar tenders, waitresses, mixologists, spa staff, hosts and hostess. We are seeking all skills and levels across the industry. Margaret Naughton, managing partner of Action Recruitment’s Dubai office, said:

34 • HRNI AUGUST

“This is an exciting time for Dubai, we have a range of new outlets coming to the region in the Autumn. The opening of our Belfast office has generated an increased demand from NI candidates seeking Dubai opportunities so we’ve decided we are coming to the city for the first time to meet with potential candidates and discuss opportunities available. Dubai offers excellent opportunities within the hospitality sector.” Successful candidates will receive the following perks: flights, accommodation, tax free salary, healthcare and some managerial positions offer company car. This open day will be on an appointment only basis. To register your interest, please email a copy of your cover letter and an upto-date copy of your CV across to Nichola in our Belfast office before 14th August at Nichola@actionrecruitment.co.uk. Please note spaces are limited and will be allocated on first come first serve basis.

investment of over £22m in our economy. As well as stimulating economic growth, there are new job opportunities, with 282 new jobs being created, which will generate over £6.3m annually in additional salaries for the local economy. “Growing and strengthening Northern Ireland’s manufacturing business base is core to our strategy. We continue to focus on growing local businesses, increasing investment, and identifying new export opportunities.” Among the companies represented are Linwoods in Co Armagh, Marcon Fit-Out in Co Antrim and The Boatyard Distillery in Co Fermanagh. Manufacturing plays a huge part in the Northern Ireland economy with the latest HMRC 12-month rolling figures valuing manufacturing exports at just over £8bn.

MOUNT CHARLES MAKES TWO NEW APPOINTMENTS

Chris Annon

Gavin Annon

hris Annon has been promoted to group logistics and vending development manager at Mount Charles. He has been with the company for almost 20 years. In his new role, Chris will focus on growing the Vending Division by pursuing potential vending business and developing new vending revenue streams. In addition, he will assume responsibility for Mount Charles’ logistical requirements as well as managing the group’s vehicle fleet. Gavin Annon has been promoted to head of sales and marketing at Mount Charles. He most recently held the position of commercial and marketing manager. Gavin will assume responsibility for the daily management and strategic development of the groups’ Sales and Marketing Departments, manage all sales and marketing activities, as well as continue to contribute to the company’s future strategic development.

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AMUSEMENT & LEISURE

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

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AUGUST HRNI • 39

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AUGUST HRNI • 41

q&a

THE LAST WORD FAVOURITE RESTAURANT: I love trying out the new menus at Horatio Todd’s. With so many great restaurants across Northern Ireland, I struggle to pick a favourite, however in Belfast I do love Tedford’s. LAST HOTEL YOU STAYED AT: Lough Erne Resort LAST BAR/NIGHTCLUB YOU VISITED: The National & Sixtysix FAVOURITE PLACE IN WORLD: New York, my favourite city and one that holds great memories for me. INDOOR CONCERT OR FESTIVAL: Indoor concert LAST HOLIDAY: Barcelona at the beginning of the summer

Scandal

Tom Hanks, Forrest Gump

DRINKS Eagles

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Diet coke BEER OR CIDER: Beer WHITE OR RED WINE: White WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Bubbly WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Princess Diana, Heston Blumental – and invite him early to help me cook, Marilyn Monroe and JFK.

NAME EMMA WOODS COMPANY THE HORATIO GROUP JOB TITLE GENERAL MANAGER AT HORATIO TODD’S BAR & RESTAURANT HOW LONG HAVE YOU BEEN IN THIS ROLE? Five months DESCRIBE A TYPICAL DAY? Busy! My main priority is to make sure our customers are happy, that there’s plenty of stock behind the bar and our staff are performing at their best. No day is ever the same, which keeps things very interesting. WHAT WAS YOUR FIRST JOB? Working in a golf Ccub as a waitress. 42 • HRNI AUGUST

FAVOURITE QUOTE...

“If you can’t handle me at my worst, you don’t deserve me at my best.”

ENTERTAINMENT

FAVOURITE TV SHOW: Scandal, at the minute anyway. FAVOURITE FILM: Forrest Gump ALBUM CURRENTLY LISTENING TO: Beyonce, Lemonade FAVOURITE BAND: The Eagles LAST BOOK READ: Hilary Clinton, Hard Choices FAVOURITE CELEBRITY: Adele

SOCIAL

FAVOURITE FOOD: Paella or anything with lots of seafood in it.

ONE ITEM YOU COULDN’T LIVE WITHOUT? My mobile phone. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Bette Midler WHAT IS YOUR IDEAL JOB? Aside from my current one of course, it would have to be an X Factor judge FAVOURITE QUOTE: “If you can’t handle me at my worst, you don’t deserve me at my best,” Marilyn Monroe. INSPIRATION IN YOUR LIFE? I have had many people influence my life, but the most influential people have been my parents. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Never give up!

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