Hospitality Review NI August 2018

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AUGUST 2018

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

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A P I A P A P I A P FOR CRISP, HOPPY NOTES.

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CHAMPIONING AND SHAPING GROWTH IN TOURISM BY ALYSON MAGEE

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esolution in pursuing common goals supporting growth of the local tourism and hospitality industry was pledged at the official launch of the Northern Ireland Tourism Alliance (NITA), IRISH WHISKEY: INVESTMENT & held in the new Grand Central Hotel INNOVATION IS POURING INTO THE Belfast on June 28.

FASTEST GROWING PREMIUM SPIRITS With NI tourism on track to become a CATEGORY PS21-25 £1bn industry by the end of the decade, the absence of government at Stormont has placed even greater emphasis on NITA’s role.

The Alliance has pledged to provide a strong front championing the industry, pushing tourism higher up the government agenda and supporting continued growth and success.

“We may appear to be a diverse group THE LAST STRAW: HOSPITALITY REVIEW of businesses and organisations but we IS SUPPORTING HOSPITALITY ULSTER’S are united by our common purpose and CAMPAIGN TO COMBAT SINGLE USE resolute in pursuing a common goal, PLASTIC PS26-27 a shared vision,” said Brenda Morgan, chair of NITA, speaking to industry stakeholders at the event. “On behalf of our industry, we will push tourism higher up the government agenda.

“We will lobby to create a favourable operating environment for all those involved in tourism delivery, and we will champion and shape the future growth of tourism along with the associated bodies. We will also encourage ever LOCAL DISTILLERIES: FROM UNIQUE wider awareness of the economic value DESTINATION, THE STILLHOUSE OF of tourism.

MOIRA, TO JAWBOX’S NEW FLAVOURED “Our united presence will also enable LIQUEURS PS 28-31 us to address, on behalf of the entire

From left, Brenda Morgan, chair, Don Wilmont, vice chairman and Doreen McKenzie, CEO of NITA.

sector, the major issues which will impact on us; everything from Brexit and the uncertain economic climate to overall competitiveness.”

NITA’s first point of action has been to commission a formal response, compiled by Oxford Economics, to the UK government consultation process on Tourism VAT, Air Passenger Duty and tourism in Northern Ireland.

Creation of the Alliance was driven by Tourism NI, which appointed a Steering Group a few years back to look at an overarching body representing interests across the tourism sector which would, most importantly, be led by the private sector.

NITA was up and running in late 2017, and has since attracted membership from passenger transport, accommodation and hospitality, regional tourism partnerships, ports, airports, specialist retail and visitor service sectors, as well as local authorities.

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

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AUGUST HRNI • 3

AUGUST 2018

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

editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk.

Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk.

Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

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

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

TOURISM GROWTH, WHISKEY & WORDS OF CAUTION

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looks set to here are continue on a many path of rapid good growth, driven things to be by quality, said about innovation, the hospitality and industry this diversification month, but of into whiskey course there is tourism with a sting in the visitor centres tail to follow. and related First, the attractions. positives, led Innovation by continued and strong growth diversification in tourism trade Pictured at the official launch of the Northern Ireland Tourism is, of course, both for 2017 Alliance (NITA) are, from left, Patricia Corbett, Historic Royal not restricted and in the Palaces, Doreen McKenzie, CEO of NITA and Alyson Magee, Hospitality Review. to the whiskey first quarter of category 2018, and the and our local distilleries focus takes in official launch of the Northern Ireland Barbara and Stuart Hughes’ new home Tourism Alliance (NITA). for their RubyBlue brand, The StillHouse On one of the hottest of the many gastropub and Hughes Craft Distillery in hot days we have been luxuriating in Moira, and two new flavoured liqueurs this summer, guests at the launch event from the very successful Jawbox brand enjoyed respite in the air-conditioned, produced at Echlinville Distillery. elegant environs of the new Grand Further, it would be easy to lose count Central Hotel. Food and drinks were top of the new distillery proposals – Ion notch, the company was convivial, and Distillery to distil rum, vodka and gin an air of optimism was pervasive. in Carrickmore; The Quiet Man Craft Finally, the different sectors of the Distillery at Ebrington Square in Derry; tourism and hospitality industry will a £7.3m whiskey distillery complex in have a strong, united voice, and an Newry; and a rumoured North Coast organisation to back them up, as our local government fiasco shows no sign of whiskey distillery and museum. Exciting news indeed if they all come to pass. drawing to a close any time soon.

Finally, not to dwell too long on it and NITA CEO Doreen McKenzie made rain on the positive parade but there has the rounds at the event in a friendly, also been some bad news over the past engaging way and certainly seems like few months with another raft of closures somebody who can get things done in a including the Bull & Ram restaurants in no-nonsense yet diplomatic way.

Belfast and Ballynahinch and The Moody Host Howard Hastings, meanwhile, Boar restaurant in Armagh. drew laughs by highlighting the irony of All highly acclaimed restaurants and creating an organisation which may have seemingly busy, the closures came as to, from time to time, ‘beat up’ the very somewhat of a shock but highlight the stakeholders creating it in the first place. fragility of margins in the restaurant and Hopefully, there won’t be too much wider hospitality trade. beating up but lots of progress in Operators are facing rising costs for supporting - and removing any barriers food, utilities, rent, business rates and to - continued industry growth. Who wages and really can’t afford to draw needs Stormont… much income, if any, themselves from a Elsewhere in our August edition is business as it gets off the ground. much to feel positive about, from our For new ventures starting out, excellent restaurants supporting local making sure the numbers add up is as suppliers (Paul Cunningham at Brunel’s important as a great idea or passion for in Newcastle is the featured chef and the great food, drink, accommodation or refurbished Poacher’s Pocket in Lisbane, entertainment. the restaurant profile) to hotel news On that sombre note, here’s to an (multiple Belfast openings while Hotel Indian summer and strong trading to Hub highlights major investment at the keep those numbers up.

Dunadry Hotel outside Antrim).

Our features, meanwhile, turn to the buoyant Irish whiskey category which

Alyson Magee

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news

VISITOR SPEND RISES 9% TO £926M IN 2017 T

ourism visits to Northern Ireland increased by 6% to 4.9 million trips from all markets, driving spend by 9% to £926m year-on-year, according to the latest figures from the Northern Ireland Statistics and Research Agency (NISRA).

Published in June, the performance figures fell shy of the £1bn milestone hoped for but were nonetheless welcomed by the tourism and hospitality sectors as moving in the right direction.

Domestic holidays taken by Northern Ireland residents were up 18% to 1.5m and spending by 14% to £270m. Visits from the Republic of Ireland shot up by

ROI VISITOR BOOST CONTINUES

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oI visitors took 34,000 holiday trips to Northern Ireland in the first quarter of 2018, up 29% on the same period in 2017, while visitor spend rose 11% to £21.5m, according to figures from the Central Statistics Office published in July.

“These figures can be attributed to increased marketing activity by Tourism NI in the Republic of Ireland and more favourable exchange rates, making NI more competitive, have also played a part,” said John McGrillen, chief executive of Tourism NI.

49%, spending an additional 29% to total £90m, while visits from overseas (including GB) grew by 2% or 4% for holidays, with spend rising 4% to £566m.

“The Giant’s Causeway was Northern Ireland’s most popular visitor attraction in 2017, attracting over 1 million visitors, the highest number of visitors reported in one year for a local attraction,” said John McGrillen, chief executive of Tourism NI. Niall Gibbons, CEO of Tourism Ireland, said: “I am particularly pleased to see growth of +4% in holidaymakers from overseas, with significant increases recorded from North America (+19%) and Australia and Developing Markets (+21%).”

Janice Gault, chief executive of NIHF, said: “Hotels continue to be the dominant player in terms of accommodation with over 2.1m rooms sold and 73% occupancy. Other serviced accommodation is sitting at 37% with self-catering recording a figure of 34%.

“As hotel numbers reach record heights, an increase of 16% across all markets in the holiday segment is positive. However, the industry would have concerns about the performance of the business traveller segment, which fell by 8% in 2017, as a result of a marked reduction in those coming from GB and RoI markets. The business traveller is of particular interest to the hotel sector and it is therefore vital that this audience is treated as a priority segment.”

GOLF TOURISM CLIMBS 12% IN VALUE TO £40M

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he annual value of golf tourism in Northern Ireland increased by 12% to almost £40m in 2017, on target to reach £50m by 2020, according to Tourism NI’s annual golf tourism monitor.

Golf tourism in Northern Ireland is said to be holding strong at a time when golf participation continues to fall in established markets. Key golf markets visiting Northern Ireland include North America, Great Britain, Republic of Ireland, the Nordics and Germany.

More than 120,000 golfers visited in 2017, spending over £2,000 on average per trip. The research indicates 60% of golf visitors like to include a visit to a tourist attraction when off-course and demonstrated that, for every £1 spent on green fees in Northern Ireland, a minimum of £4 is spent elsewhere in the www.hospitalityreviewni.com

PAULA MCINTYRE AMONG QUEEN’S HONOURS RECIPIENTS Celebrity chef Paula McIntyre heads a list of 91 Northern Ireland people recognised in the Queen’s Birthday Honours, announced in June.

The broadcaster and food writer was awarded an MBE for services to the food, drink and hospitality sector.

An OBE meanwhile went to David Peter Gosnell, executive chairman of Old Bushmills Distillery, for services to the economy in Northern Ireland, while Newforge House proprietor John David Mathers was named a Medallist of the Order of the British Empire (BEM) for services to Hospitality and Tourism in Northern Ireland.

HOTEL ROOM PRICES RISE 10% The average cost of a hotel room in Northern Ireland rose to just over £90 last year, according to a study

by ASM Chartered Accountants, with guests paying 10% more for their room.

‘Unprecedented demand’ for hotel bedrooms led to approximately 2.26 million room nights sold during the year, a new record, with occupancy of 76.8%, up on 75.7% in 2016, but below the 77.5% recorded in 2015.

The average room commanded £66,206 during 2017, £20,000 more than the £46,113 recorded in 2015. Belfast has recorded hotel room occupancy rates of over 80% for four consecutive years.

EBRINGTON HOTEL COMPLEX APPROVED

Leanne Rice, golf marketing manager at Tourism NI, is pictured with Bert Mackay, GM at Castlerock Golf Course, which recently underwent a major upgrade to cater for growth in visitors.

economy.

“The importance of golf tourism lies in attracting high spending visitors and dispersing their spending power throughout the visitor economy,” said Leanne Rice, golf marketing manager at Tourism NI. “At present our Golf Tourism Strategy is in place which provides a cohesive rationale and call to action to do just that.”

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Planning has been approved for a 152-bedroom hotel development featuring a leisure spa, meeting rooms, restaurant and bar facilities on the site of a former Army base in Derry’s Ebrington Square.

NEW DISTILLERY PLANNED FOR CARRICKMORE Pokertree Brewing Company has announced plans to diversify into spirits, setting up Ion Distillery to distil rum, vodka and gin at a site on Drumnakilly Road in Carrickmore.

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news NI WOMAN NAMED BEST FEMALE CHEF IN WORLD Northern Ireland chef Clare Smyth has been named best female chef in the world at the World’s 50 Best Restaurants awards.

The Antrim-born woman was given the honour at a ceremony in Bilbao in June, in recognition of her debut restaurant, Core by Clare Smyth, in London’s Notting Hill.

The accolade caused some criticism over the possible sexism associated with recognising a female chef separately from her male peers.

MORRISONS GETS A PUG UGLYS MAKEOVER Belfast pub Morrisons, a stalwart of the city’s nightlife for about 20 years, is being renamed and relaunched.

The Bedford Street venue will reopen in August as Pug Uglys under new management, including well-known Belfast publican Mark Beirne. The brand may also be rolled out to other pub locations in the future. The pub is being leased out by its owner, the Carmichael Group.

BENEDICTS’ OWNERS SNAP UP LANSDOWNE HOTEL The Lansdowne Hotel in North Belfast has been sold to Edmund and Patrick Simpson, owners of the Shaftesbury Square hotel Benedicts. The Irish News reported the sale of the hotel for £1.25m, after the hotel was shut two months ago by former owner Metro Inns.

GLOBAL BUSINESS TOURISM BUYERS DESCEND ON BELFAST

Pictured are, front, John McGrillen, chief executive of Tourism NI and Marty MacKay, president of Hosts Global Alliance and, back row, Ellie MacPherson, senior VP, Strategic Meetings and Incentives, Toronto; Jess Glynn, managing partner, Meeting Encore, Toronto; John Healy, managing director, Moloney & Kelly; and Caitriona Lavery, Group sales manager, Hastings Hotels.

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he sixth annual Hosts Global Forum has brought over 200 of the world’s leading destination management companies and meetings and incentive buyers to Belfast over June 22-24, marking the first time the event has

come to Europe.

Held in New Orleans last year, the forum is an exclusive, invitation-only global MICE (Meetings, Incentives, Conference and Exhibitions) event, whose invited buyers account for approximately $2bn in business tourism revenue worldwide.

The event focused on educational sessions, on-trend industry discussions, networking events and memorable destination-specific activities, providing Northern Ireland with a major opportunity to showcase its offering to a range of buyers with global influence.

The three-day forum was delivered through a public and private sector partnership involving Hosts Global, Tourism NI, Hastings Hotels and destination management company Moloney & Kelly.

INDUSTRY BODY MEETS WITH SHADOW MINISTER FOR HERITAGE & ARTS

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facing the Northern Ireland ospitality Ulster is hospitality industry in the continuing to plead face of Brexit- such as its case for support the critical need for measures reflecting access to skills and the unique position of labour and the free the Northern Ireland movement of people hospitality and and goods. tourism sector as the Representatives Stormont impasse also discussed the continues. benefits of a reduction Most recently, in Tourism VAT, along the organisation with the abolition of Air together with industry Passenger Duty. representatives met with From left, Colin Neill, CEO of The political stalemate in Heritage and Arts Shadow Hospitality Ulster and Kevin Northern Ireland was also Minister Kevin Brennan Brennan, Shadow Minister for Heritage and Arts. a hot topic, with delegates during a short visit he stressing the need for made to Belfast. immediate decision-making powers to Hospitality Ulster CEO Colin Neill be extended to Northern Ireland. took the opportunity to highlight issues

SPECIALIST HOSPITALITY SECTOR RECRUITMENT COMPANY LAUNCHES

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From left, James McGinn, general manager Hastings Europa Hotel; Gavin Carroll, general manager, The Merchant Hotel; Nichola Daly, Daly Recruitment; and Damian Gilvary, general manager, George Best Hotel.

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aly Recruitment, a new company specialising in management roles in the hospitality sector across the UK and Ireland, has been launched in Belfast.

Targeting the 500,000 jobs industry body UK Hospitality has forecast will be created UK-wide over the next five years, the new company has been launched

by Nichola Daly, formerly manager of Hospitality Review NI and, most recently, employed by a Dublin-based company recruiting for senior management roles

throughout Ireland, the UK and Dubai.

“Over the last decade, I have assisted a wide range of hospitality establishments with the recruitment of management staff,” said Daly. “As a result, we will be specialising in headhunting and management appointments.

“With more and more recruitment opportunities arising, I saw a gap in the market for a recruitment company that could tailor its services specifically for this particular sector.”

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news

ANTIQUATED OPENING HOURS STIFLE LOCAL HOSPITALITY & LEISURE BUSINESSES

Adrian Doran, head of Corporate Banking at Barclays in Northern Ireland.

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orthern Ireland’s bars, restaurants and leisure clubs are potentially losing out on an annual £191m by failing to adapt opening hours to changing working patterns, according to a new report by Barclays.

Demand is being fuelled by the 48% of NI workers now working extended hours, part-time, flexibly or according to a shift pattern, says Barclays, resulting in a change in the times at which people want to go to the pub, grab a meal or work out at the gym.

The new Barclays Corporate Banking Hospitality and Leisure report, Open All Hours? finds that only 44% of Northern Ireland workers now work traditional 9-5 hours, with 20% saying they need different opening hours.

Meanwhile, 20% of respondents work long hours and need hospitality services to be open earlier or later. By responding to this demand, Barclays says local restaurants could potentially generate an additional £40m per annum in revenue; takeaways, £74m; and pubs, bars and clubs, £30m.

Since our leisure time has shifted, 25% would like to go to a museum in the evening (between 6pm-11pm), 10% of film fans would choose to go to the cinema in the small hours (11pm-5am), and 32% would like to visit a tourist attraction between 6-11pm. www.hospitalityreviewni.com

Takeaway services, on the other hand, have left 30% of Northern Ireland’s workers hungry for more, having been unable to order a takeaway as the business was closed. While digital food delivery services such as Deliveroo and JustEat have provided customers and restaurants with an easy to use platform for home delivery, 12% of late-night diners would choose to get a takeaway after closing time (11pm-5am).

Among gyms, sports clubs and hotels for example, 23% of Northern Ireland’s workers would be more likely to use a service if it has an automated check-in/ check-out procedure, suggesting people are more inclined to use services if they know they will be available 24/7, according to Barclays.

For services where pre-booking is necessary, online booking is also an incentive as it allows customers to book 24/7; 32% in Northern Ireland say that having the option of an easy-to-use booking platform would mean they would use hospitality services more often. Receiving notification on their mobile showing services based on their location also makes 13% of customers more likely to choose a service.

Customers in Northern Ireland don’t mind paying over the odds for extended opening hours. Northern Ireland ranks highest with customers willing to pay 2.8% more for cinema with a potential of £12m in additional revenue.

“Adapting to the changing consumer demand presents a substantial opportunity for businesses,” said Adrian Doran, head of Corporate Banking at Barclays in Northern Ireland.

“Our research has shown that leisure operators across Northern Ireland could access a staggering £191m per annum by accommodating their customers’ evolving needs which have been brought on by changing working patterns. While that may be a challenge for some providers, understanding the value of the opportunity makes the prize more tangible.

“The current leisure environment does present a number of challenges for the sector’s businesses; the labour supply is challenged by Brexit, rent increases and food inflation are all set within the

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HOSPITALITY ULSTER HIGHLIGHTS THE NEED FOR LICENSING REFORM

Colin Neill, CEO of Hospitality Ulster.

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he urgency of reforming Northern Ireland’s licensing laws has been highlighted by the Barclays Corporate Banking Hospitality and Leisure report Open All Hours? according to Hospitality Ulster.

“The demand for longer opening hours highlighted in the Barclays Hospitality and Leisure Report reinforces the market trends that we are already experiencing,” says Colin Neill, CEO of Hospitality Ulster. “This should be a huge opportunity for our industry to expand our offering and increase revenue.

“But with opening hours limited by outdated licensing legislation, government is actually stopping us from responding to market demands and giving the customer what they want.

Once again this report highlights the urgent need to modernise our licensing legislation.”

context of an incredibly competitive market which is already heavily discounting.

“However, those that don’t adapt to this type of newly developing consumer demand risk being left behind and in this ever-competitive environment, businesses need to weigh up the value of the long-term opportunity over the cost of the short-term investment.”

Open All Hours? examines the attitudes of consumers and businesses in the UK in March 2018, with the consumer survey conducted by YouGov among a sample of 2,334 UK workers, weighted to be representative of all UK adults and 553 businesses in sectors across the UK also surveyed. The calculation of potential revenue is based on consumer responses to the survey combined with ONS data from the 2017 Family Expenditure Survey.

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foodnews

LATEST BUSHMILLS COLLABORATION TO FEATURE CHARCUTERIE MASTERCLASS

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ushmills Irish Whiskey is continuing its #BlackBushStories collaborative event series this summer, showcasing and celebrating stories of Irish talent going against the grain to follow their passion and become champions in their chosen field.

A collaboration with Cork native, Rob Krawczyk, will see the chef and charcuterie master host a meat curing masterclass at D.I.V.E Belfast on Tuesday, July 24 in association with Bushmills Irish Whiskey ambassador and acclaimed bartender, Paul Rocks.

Krawczyk is one of Ireland’s top trending chefs, having recently opened his first venture Restaurant Chestnut in Ballydehob; an intimate, 18-seat dining destination featuring its own

smokehouse and in-house charcuterie.

He has worked with a string of high profile chefs including Richard Corrigan in London, Alice Waters of Chez Pannise in San Francisco and Martijn Kajuiter of Cliff House Hotel.

Rocks with deliver an educational tasting session of Bushmills, with Krawczyk then presenting the masterclass on curing and smoking meat. Guests will have the opportunity to sample Black Bush with Black Bush Spiced Beef, bringing out the rich character of the whiskey while, in turn, the whiskey enhances the subtle cure mix of spices in the beef.

To register for Black Bush Cured or to hear more about Rob’s story, visit blackbushstories.com.

Rob Krawczyk

PEPPUP YOUR MENU WITH NEW MEDITERRANEAN COOKING SAUCE

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ocal artisan brand PEPPUP has created a new high-quality Mediterranean cooking sauce for the foodservice sector, aiming to tap into demand for healthier, more natural convenient sauces.

Introducing the Mediterranean lifestyle to Northern Ireland, the sauce uses only natural ingredients, creating more flavour while featuring less calories than conventional products.

It has no added sugar, is fat free with less than 50 kcal/100g, allergen-free, suitable for vegans and vegetarians and uses no water or thickener in its manufacture.

Produced in Greece, where the ingredients are harvested to BRC Grade

A standards, the sauce uses the finest flamed roasted red pepper and tomato as its main ingredients to create an authentic fresh Mediterranean flavour.

“The intense flavour from the roasted red pepper and smooth creamy texture allow for a fat-free product without compromise,” said Luca Montorio, an Italian who founded PEPPUP in Northern Ireland where he now lives.

“We are currently producing several flavours using only fresh herbs and spices and we are constantly looking to develop new exciting flavours.

PEPPUP was recently awarded Highly Commended for the brand in the Best Artisan Food & Drink category of the Ulster Grocer Marketing Awards.

BELFAST’S FIRST CITIZEN LAUNCHES MASTER*CHEF

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op local chefs Danny Millar and Danni Barry were joined by new Belfast Mayor Deirdre Hargey recently at a launch event for a professional Master*Chef competition to be held on August 9.

Hosted by the Balmoral Hotel Belfast in partnership with Feile with supporters including Hospitality Ulster, entry for the competition closed on July 6.

“Our objectives are threefold, to highlight the crisis in the industry concerning the shortage of chefs - to showcase local talent and local produce and to encourage young people to choose the hospitality sector as a career path to success,” said Millar.

GREENMOUNT FARM SHOP OPENS DARBY’S BRIDGE RESTAURANT

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their thinking back home. he food experience Irwin, a mechanical from a trip ‘down engineer by profession, under’ has been the has opened Darby’s inspiration behind Bridge Restaurant the opening of a within his father Dean’s new restaurant and award-winning Farm coffee shop within Shop, creating three Greenmount Farm full-time jobs and two Shop in Richhill, Co part-time positions.

Armagh.

He has been joined While visiting family in the new venture by in Bundaberg, Australia experienced chef Andrew last summer, Stephen From left, Lynn Armstrong, Stephen Fleming from Banbridge Irwin got a taste for the Irwin and Andrew Fleming. and newly appointed way the Aussies served restaurant supervisor, Lynn Armstrong, up breakfast and other courses and who has more than 20 years’ decided he would introduce some of

8 • HRNI AUGUST

experience in the hospitality sector.

“We wanted to offer something different on the menu,” said Irwin.

“There is a combination of new and modern dishes along with more traditional meals, all focusing on local high-quality produce and, for breakfast, there are nine different options to consider with extras available to give further choice.”

Grass-fed beef and lamb and home reared pork and other high-quality ingredients from Greenmount Farm Shop feature on the menu along with homemade tray-bakes and scones, while the coffee is single origin Columbian coffee from Bailies.

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chefprofile

CHEFPROFILE

PAUL CUNNINGHAM, HEAD CHEF AT BRUNEL’S IN NEWCASTLE, TALKS TO ALYSON MAGEE WHEN DID YOU FIRST GET INTO COOKING? I first started out in food at a very young age, about six, because my grandad was a keen forager and grew a lot himself. I was there with him all the time and that’s where my love of food came from.

My love of cooking came whenever I started as a kitchen porter and dishwasher at the age of 12. I saw all these other boys cooking and thought, I want to be those guys. I liked the pressure and enjoyed that busy lifestyle and so, at age 14 which is pretty young, I started cooking.

HAVE YOU ANY CULINARY QUALIFICATIONS? The day I left school, I went to Belfast Tech and got my Level 2 and 3. I passed with flying colours and never missed a day.

WHAT IS YOUR BACKGROUND IN THE TRADE? I’ve worked in a lot of local places. I started cooking at the Roadhouse Inn in Dundrum, and then I went to the golf links, The Bucks Head, The Round Tower and the Burrendale Hotel. Then I was offered head chef at The Round Tower and I was 18, coming 19, which was pretty young, but I went for it anyway and that’s when I started homing in on my own style and developing it. I moved about a wee bit more, was in The Dundrum Inn and won a couple of awards there. I went and worked with Hugh McCann in Newcastle, and got on very well there and then was offered the opportunity to come on board at Brunel’s as head chef and co-owner.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? Foraging being the backbone of my cooking, it would be Michel Bras, the original forager, and the likes of Magnus Nilsson, René Redzepi from Noma and all those wild chefs with big flavours. It’s all about flavour with me, and local, seasonal produce. www.hospitalityreviewni.com

WHEN DID YOU JOIN YOUR CURRENT VENUE? Four and a half years ago. We were above The Anchor Bar and demand just got higher and it was time to move to a new premises and just stand on my own two feet. We moved from a 45-seater to a 65/70-seater last year, and could do four times what we’re doing. It’s crazy and hard to keep up with to be honest. We’ve won a lot of awards recently and that’s all good and well but the best award you’ll ever get is looking into a full restaurant every night.

WHAT STYLE IS YOUR COOKING? It’s definitely become more refined over the years, and that’s to do with food trends as well as working on my skills. My cooking style would be ingredient-led; local ingredients and very wild with very strong flavours. It’s all about flavours with me; there’s no point in looking nice if it doesn’t taste nice. In many a restaurant, it looks like a million dollars and then when you start eating it, it doesn’t make sense.

Taste is the most important thing.

WHAT IS YOUR FOOD SOURCING POLICY? I use Carnbrooke Meats, Drew’s organic vegetables and Strangford mussels; everything’s local. My eggs come from my best mate a couple of doors down from me. Eighty percent of my produce comes from within 30 miles although, of course, we get a few things like quails from France. I do about nine hours of foraging a week.

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WHAT SIZE IS YOUR STAFF? Thirty. I do a lot of demos in local techs, and staffing is a problem right across the board. I don’t know what we can do to change it. You’re listening to a kid coming in as a KP, and they’re ‘this isn’t what I want to be, I want to work in computers’.

Do they mention hospitality in schools anymore? We need to do a rejig and get it more in people’s minds again.

WHOSE CAREER WOULD YOU WISH TO EMULATE? Magnus Nilsson, definitely. He owns Fäviken in Sweden and it’s phenomenal.

It’s the whole experience, travelling to the restaurant. If I could find a spot in the middle of the Mournes and if I could get the money, I’d do it. I believe this country is going to be ready for it in a couple of years, definitely. The food is the country has changed dramatically over the last five years, and even just in the last year; it’s crazy.

HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I’ve two young girls who keep me very busy. My eldest daughter will be down on the beach with me, picking up dulce and that makes me more proud than anything.

Food just takes over your life, and I’m quite happy with that to be honest. I’ve been cooking professionally for seven or eight years and there’s not one morning have I woken up and gone, ‘not today’.

I love it more than anything in the world.

There’s no need to be going across the water because good things are happening here, and I’d like to push things further if I can.

AUGUST HRNI • 9

restaurantprofile

The Poacher’s Pocket, Lisbane, Comber JENNIE SWEENEY, CO-OWNER AND MD OF THE POACHER’S POCKET, TALKS TO HRNI and restaurant with a reputation for great food, and a happy team.

WHEN DID YOUR RESTAURANT OPEN? We purchased Lisbarnett House just outside Comber in 2012, carrying out an extensive £500,000 refurbishment and extension in 2014. Originally, we had no plans to change the name; however, we wanted a fresh image and rebranded to The Poacher’s Pocket to reflect our food ethos and incorporate our artisan food and wine shop, The Poacher’s Pantry.

TELL US ABOUT THE SPACE YOU HAVE The Poacher’s Pocket has an original front pub with a history and charm that needed to be retained. We have recently refurbished an adjoining room to create a lounge bar which is perfect for live music, pub quizzes and private events.

The main dining area seats around 80 people. The Poacher’s Pantry sells soups, sauces and breads from our own kitchen, alongside wine and products from local suppliers.

WHAT FEEL ARE YOU AIMING FOR? A welcoming, comfortable country pub

10 • HRNI AUGUST

WHAT’S ON YOUR MENU? Our menu offers traditional pub classics including fish and chips and a good burger, alongside fresh fish and the best dry-aged steaks we can source. Pastas and risottos are popular, and there is increasing popularity for vegetarian and vegan dishes. Specials change every day, depending on the fresh produce sourced, with the main menu changing every two to three months.

WHAT IS YOUR FOOD SOURCING POLICY? We have promoted quality local produce for over 14 years. It is a mantra that is on most menus now, but when we first opened Balloo House in 2003, local produce was not always the main feature. Food prices are rising, but it is rarely good to buy the cheapest product.

Quality suffers, and the product becomes something you can’t be proud of. Poacher’s is located in the heart of vegetable and beef-producing Co Down and beside Strangford Lough, supplying some of the best seafood in the world.

WHO ARE YOUR CUSTOMERS? Poacher’s has a loyal, local customer base but we are only 20 minutes from Belfast and we regularly welcome diners

from the city and beyond. We have also seen an increasing number of visitors from outside NI. In 2015, Poacher’s was named Best Gastro-pub in Ireland by the Irish Restaurant Association, bringing more visitors from the south. Strangford Lough is a beautiful area and a great foodie destination.

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Apart from rising food costs, the biggest challenge is the shortage of young people entering the industry. The explosion of the restaurant and hotel scene in Belfast is fantastic, yet it has led to a chronic shortage of staff. We work hard to offer better working hours and salaries and have introduced an employee assistance programme. Our business cannot succeed without happy, motivated employees and their wellbeing is a big priority.

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING? We will work hard to offer a memorable experience for regulars and visitors alike.

The extended pub offers more opportunities for entertainment, with traditional sessions and live acoustic music. Primarily, we are a local country pub with an authentic offering and we will continue to evolve.

181 Killinchy Road, Comber TEL: 028 97541589 WEBSITE: https://www.ballooinns. com/the-poachers-pocket OPENING HOURS: The Poacher’s Pocket: Tues-Sat, 12-9pm; Sun-Mon, 12-8.30pm The Poacher’s Pantry: Mon-Sun, 9am-9pm

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education&trainingnews

JAMES STREET SOUTH GROUP TO OPEN CATHEDRAL QUARTER COOKERY SCHOOL J ames Street South owner and awardwinning chef Niall McKenna is to open a new cookery school in Belfast’s Cathedral Quarter later this year.

The James Street South Group has purchased the Grade B listed Waterman House building at 5-23 Hill Street to accommodate the new venture, with support from Bank of Ireland UK. The cookery school will accommodate groups of up to 18 at any one time, and forms part of a new and extensive regeneration development within the area currently spearheaded by Commercial Court Inns, which owns the adjacent Harp Bar, and nearby Duke of York and Dark Horse pubs.

“Our business is based on providing the highest quality food, drink and customer service in the best surroundings,” said McKenna. “Location is key, which is why we have made the strategic decision to open an exciting new cookery school in the Cathedral Quarter – an increasingly vibrant and bustling part of the city.”

The Group, which currently employs a team of 85 full and part-time staff, already operates the successful restaurant Hadskis in the Cathedral Quarter.

It currently manages two apprenticeship programmes, training chefs and front-of-house staff in

NOVELLI AT CITY QUAYS HOSTS INTERNATIONAL STUDENTS

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outh Eastern Regional College (SERC) recently played host to two Spanish students as part of an international placement programme International students Patricia Quintano Gutierrez funded by and Carles Ramos Guillen are pictured with Novelli at City Quays Executive Head Chef Jim Erasmus+.

Mullholland.

Patricia Quintano Gutierrez and Carles Ramos Guillen, aged 18 from FEGREPPA College, a specialist bakery and patisserie college based in Valencia, Spain, had the unique opportunity to come to Northern Ireland and experience a new culture, try new cuisine and experience life at Novelli at City Quays.

Over the course of their 10-week work placement, the students got the opportunity to work with Novelli at City Quays Executive Head Chef Jim Mulholland, preparing pastries and desserts as well as experiencing life in a flagship kitchen.

“The aim of the exchange project was to provide opportunities for the students to develop professional skills and English language proficiency, as well as increase the students’ understanding and tolerance of other cultures,” said Sharon Browne, international studies manager at SERC. Mullholland has been working with SERC for 12 years to help train the next generation of chefs with the restaurant currently employing three apprentices from SERC. SERC developed the partnership with FEGREPPA for exchange students over the next two years through Erasmus+, the EU programme for education, training, youth and sport supported by the European Commission. www.hospitalityreviewni.com

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From left, Niall McKenna, Willie Jack, owner of Commercial Court Inns, and Mark Cunningham, regional business development manager (NI) for Bank of Ireland UK.

association with Belfast Met. Since 2014, 34 recruits aged between 16 and 24 have signed up.

LITTLE WING LAUNCHES NEW APPRENTICESHIP SCHEME

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ittle Wing has launched a new scheme offering eight individuals the chance to gain an apprenticeship providing an NVQ, credited by Babcock International.

The scheme, targeted towards 17 to 24-year-olds, will offer 21 hours of employment per week at £5 per hour, with a further potential to increase to £8.11 after training.

The aim of the scheme is to get young people into employment and to give them an opportunity to start their career within the hospitality industry through a training system tailored specifically to Little Wing.

The apprenticeships will be available at six restaurants, Bangor, Belfast, Holywood, Lisburn, Newtownards and Enniskillen, and will include an in-house training programme and NVQ Level 2 in Kitchen Services.

“I am proud that we are in the position to be able to help young people gain vital experience to start their career,” said Luke Wolsey, managing director of Little Wing Pizzeria. “I look forward to working closely with them all, raising awareness of the hospitality industry and providing advice on how to continually improve.”

Candidates may apply via beannchorcareers.com, emailing their CV or application to careers@beannchor.com or by calling 028 9026 2718, and should not be in full-time employment, education or training.

AUGUST HRNI • 11

thebiggerpicture

TRIPPINGOUT WHEN PAUL AND NICK’S BIG FOOD TRIP, THE UTV SHOW BASED ON TWO CELEBRITY CHEFS HITTING THE ROAD FOR A CULINARY ADVENTURE, AIRS, IT’S EASY TO FORGET THAT ONE HALF OF THAT DUO IS THE GODFATHER OF WHAT IS NOW A MATURED AND FLOURISHING RESTAURANT SECTOR HERE. EMMA DEIGHAN TALKS TO PAUL RANKIN ABOUT ACCEPTING THAT PIONEERING TITLE

“I

t’s one of the most amazing countries I’ve ever visited,” says Paul Rankin about the latest series of Paul and Nick’s Big Food Trip, focused on New Zealand. “It’s like Donegal, the North Coast and Scotland on steroids with really fabulous weather, bluer water, bigger waves. It’s just incredible.

“The sense of mother nature there is off the scale. And the people are lovely.

They’re quite basic and no nonsense.”

Paul and Nick’s Big Food Trip is on its sixth series. It sees Paul and Nick (Nairn) take on the breath-taking vistas and farmlands of New Zealand, where they cook a selection of meals for the descendants of the Ulster Scots and Scottish pioneers who helped build the country.

From the tropical climate of Auckland in the north, to the more mountainous climes of Dunedin and Queenstown in the south, the show was a feast for the senses for the two besties.

“Doing the show is a privilege,” he says. “We have been friends a very long time and we get to see and experience these things. And the viewers see that it’s genuine. We’re not two Italians forced together; it’s not manufactured.”

The road trip is far removed from Paul’s most familiar silver screen role on Ready Steady Cook, the show that shot him to fame; a profile that still catches 12 • HRNI AUGUST

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thebiggerpicture him off guard.

“TV is a funny bloody thing,” he says.

“It’s completely fake really. It’s a kind of nonsense career and celebrity is complete nonsense yet Gourmet Ireland and Paul and Nick’s Big Food Trip are the best because they’re an absolute joy.

They mix travel, produce and the passion of people you meet and I get to do it with my best mate.

“Studio-based shows like Ready Steady Cook, they’re fine and they were making business but they were tedious.”

Reflecting on countless episodes of the show, which ran over a period of 16 years, he says: “It was one of the most famous cooking shows and had ratings higher than some of the soaps. There were some great celebrity episodes too.

David Coultard sticks out, Jackie Collins, Chris Eubank – he was difficult, Bianca from Eastenders and Charlie Lawson was a hoot, an absolute handful.”

His hearty TV career is only the icing on the cake for Paul who, you could say, founded and nurtured the restaurant scene giving Northern Ireland the gastronomic reputation it has today.

In countless interviews with high profile chefs, Paul is always dubbed as the ‘man who kicked it off’ or ‘the one who did most for the industry’. Does he accept that honour?

“You know, I’m not really fussed about it,” he says. “It was just me doing something that I wanted and something I had to do and to the standard I had in my heart. In a way, it was compulsive.

“I’d been training, I’d been thinking and dreaming about my own restaurant and when I got the chance, I took it with both hands and worked really hard.”

Prior to going it alone, Paul’s career saw him work in some of the best restaurants around the world. He was a waiter who climbed the ladder into the kitchens of venues in Vancouver, Australia and London.

He returned home after learning his craft and opened Roscoffs in 1989, which later became Cayenne, in the Shaftsbury Square area of the city. It was the restaurant that launched a hundred others, and the one to get Northern Ireland its first Michelin star.

“I remember eating in Restaurant 44, which was the great restaurant in Northern Ireland at the time and I thought ‘I can blow this completely out of the water’,” says Paul.

At its height, the Paul Rankin empire was made up of 12 cafés and four restaurants. This included Rain City, Roscoff Brasserie, Cayenne, Rankin Cafés, Rankin Café Wine and Dine, plus a few others of the casual setup. The chef became the foodie version of Finn www.hospitalityreviewni.com

McCool here and his network of eating houses, the Causeway.

But in 2008 Paul sold off his Roscoff Brasserie and cafe chain due to financial challenges, holding on to the renowned Cayenne on Shaftsbury Square for a further five years before succumbing to the downturn as a result of the Flag protests and other external forces.

Going big and creating that empire became a “nightmare” admits Paul when looking back.

“I don’t know why I did it,” he says.

“I think I was daft, listening too much to bloody accountants and business guys. I’m not that guy, I don’t care about money, I’m a bit more touchy-feely and hippy-dippy and I should’ve stayed on the coal face,” he says.

He goes on to say that the speedy acceleration of his firm became “chaotic”, never fully allowing him to sit back and enjoy the success.

“There was a lot going on and it’s easy to look back at stuff and think I should’ve,” he says. “I should’ve

world’s most stunning destinations while using his craft, and taking it back a gear at his home in Gloucestershire.

“You feel like a failure,” he says. “You feel stressed, you feel depressed but at the end of the day you’re not in business for 25 years without making the odd mistake. I learned so much.

“The Yanks talk about failure all the time and how you can learn from it. Here it’s different but you can’t go through life and not experience downturns. Life is about day time and night time, light and shade.

“I do miss it. But I kinda feel like I’ve worked a lifetime already. I often think about getting back into it, running a restaurant but it is like looking after 25 kids.”

And he’s kept busy enough with his line of Rankin baked goods and sausages with Irwin’s Bakery and Finnebrogue respectively. Then there are his television shows, public appearances and more than a few possible books that could come from his travels.

brought in investors at a certain stage to try to keep hold of the equity. That was all my own money and it didn’t give contingency for making a few mistakes.

“At a critical time, we opened the Lisburn Road and Junction One cafés and we didn’t get that right so that was enough to cause a domino effect and we couldn’t catch it.

“It’s hard to go from a small to medium business. There are so many layers of management and the models change slightly.”

The demise of the restaurant business took its toll on Paul but ultimately it has become the making of him and set him up for the attractive life he leads today; travelling and experiencing some of the

It seems just about the right amount of work for a man who’s already achieved so much in his 58 years, namely shaping our food scene.

But is he impressed by the palatable wake he’s created?

“I find most of those restaurants are very good, but ordinary at the same time. I see too many restaurants following what they think are trends and I don’t see enough chefs doing something individual. Rather they’re copying what their peers are doing in London and Scandinavia and I’d like to see something more local but it takes a while to get your confidence and say I want to do this and have this expression.

I’m not talking complex, I’m talking creatively simple and delicious.”

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AUGUST HRNI • 13

advertorial

NEW BUSINESS SERVING UP HOSPITALITY EXCELLENCE IN NORTHERN IRELAND

Member Michele Downey of the Downey Group with Rhonda Montgomery of Hospitality Excellence.

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ospitality Excellence, a new food hygiene consultancy company has just launched. The company, headed up

by Clogher business woman, Rhonda Montgomery, is a membership-based organisation for foodservice providers, which will assist with technical support, advice and guidance, helping businesses to achieve and maintain top food hygiene ratings for their premises. A £90,000 investment has been made in the new business, creating two new jobs.

Among the services that Hospitality Excellence provides is the conducting of quarterly unannounced hygiene visits to member premises. These visits aim

to help maintain consistent levels of hygiene and help to prepare members for inspections. Hospitality Excellence will also work with member businesses to provide accurate nutritional and allergen information for menus.

The launch of Hospitality Excellence took place at The Apartment in Belfast, one of the company’s member organisations and part of The Downey Group whose properties include McHugh’s, The Thirsty Goat, The Kitchen Bar and Ollie’s, which are also members.

Speaking on the motivation to create Hospitality Excellence, managing director and chief trainer, Rhonda Montgomery said: “The Food Hygiene Rating Scheme became mandatory in Northern Ireland in 2016 and, since then, foodservice providers have been tasked with maintaining and displaying a consistent high rating on their doors. Elements such as staff turnover and lack of ongoing training can be challenging for businesses, leading to fluctuating scores which in turn reflects poorly on the

business.

“Hospitality Excellence will work with businesses on an ongoing basis to ensure they are sufficiently prepared and confident for inspections from the Food Standard Agency and Environmental Health Office, maintaining top food hygiene ratings. The affordable membership scheme and service options offered by Hospitality Excellence mean that we can cater to the requirements of foodservice providers of every size.”

Hospitality Excellence is the latest business venture for Rhonda Montgomery, who established her flagship business, Montgomery Food Consulting, in 2012, followed by its successful sister business, Butchery Excellence International, before going on to create Hospitality Excellence.

Hospitality Excellence memberships are available for as little as £7 per week. The organisation also offers food safety training. To find out more, call Hospitality Excellence on 028 8555 7700, visit www.hospitalityexcellenceireland. com or email rhonda@ montgomeryfoodconsulting.com.

Me from mbers as l hip £7.0 ittle as 0 per wee k

Achieve and maintain top scores in mandatory Food Hygiene Rating Scheme with Hospitality Excellence We offer food service providers: Ongoing support and advice Quarterly unannounced hygiene visits to member premises Nutritional and allergen information for menus Staff training Many additional services to ensure top food hygiene ratings For further information please contact Rhonda Montgomery on 028 8555 7700 Email: rhonda@montgomeryfoodconsulting.com l www.hospitalityexcellenceireland.com

14 • HRNI AUGUST

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drinksnews

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US SPIRITS FIRM SEEKS TO BUILD DERRY DISTILLERY

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US spirits company in Missouri has acquired a stake in a Londonderry liqueur firm as they look to build a distillery in the city.

Luxco in St Louis and Niche Drinks already produce Saint Brendan’s Irish Cream and global brand The Quiet Man Irish whiskey.

In a statement, the company said it had spoken to the Strategic Investment Board to discuss building an Irish whiskey distillery in Ebrington Square in Derry.

“Luxco has impressive distillery experience, having built Lux Row Distillers and partnered with Limestone Branch Distillery, both in Kentucky, and is nearing completion of a Tequila distillery in Arandas, Mexico,” said Ciaran Mulgrew, managing director of Niche Drinks.

“This experience will be a tremendous asset as we proceed with The Quiet Man Craft Distillery at Ebrington Square.” www.hospitalityreviewni.com

I

IF YOU ARE IN SEARCH OF YOUR NEXT WINE ADVENTURE, ISLANDS ARE WHERE IT’S AT!

f you are in search of your next wine adventure, islands are where it’s at!

Head off-shore for some slightly offbeat wines that are very much on-themoney. There is something about island living that lends itself to independent thinking and a gentler pace of life that is in true harmony with nature. Lofty as they may sound, these elements combined with the unique terroir of certain islands are the perfect recipe for wines of great quality, individuality and intrigue.

There are some stand-out examples of island territories amongst the New World nations producing superb wines - the Chardonnay, Pinot and sparkling wines of Tasmania, Pinot Noir from Canada’s Vancouver Island and the Bordeaux blends and Northern Rhône-style Syrah of New Zealand’s Waiheke Island. A look to the islands of the traditional Old World countries leads us to some of the most exciting and innovative areas in Europe. Also worth seeking out are wines from the islands where Portuguese and Spanish explorers made pit-stops en route to the New World such as Madeira and The Azores as well as the volcanic Canarian islands of Tenerife and Lanzarote.

Speaking of volcanoes, vineyards located in volcanic areas are amongst the hottest (ouch!) properties in today’s wine world. Volcanic soils are very porous and so the roots of the vines are forced to dig deep to seek out the great minerality that characterises these unique soils. The volcano’s slopes provide exposure to the sun, which is key for ripening, as well as altitude which keeps the grapes cool thereby maintaining their natural acidity.

The isolated nature of island life may be viewed as one its downsides; however when it comes to the health of the vineyards, geographic remoteness has enabled many island vineyards to avoid the devastating effects of diseases like phylloxera. Islands have an exemplary record in preserving indigenous grape varieties and old vines and for the

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most part, they have not jumped on the bandwagon with their cousins on the mainland in their rush to embrace the international varieties.

Sicily and the wines from the volcanic slopes of Mount Etna in particular, are making serious waves in international wine circles, with Jancis Robinson pondering Etna’s status as ‘The Burgundy of the Mediterranean’. The picturesque island of Sardinia is nipping at Sicily’s heels as its wine industry begins to focus on making high quality wines from indigenous varieties including the lively, mineral-driven whites from the Vermentino grape and the gutsy and rustic reds from the Cannonau (a.k.a.

Garnacha/Grenache) and Carignano (a.k.a. Cariñena/Carignan) varieties.

Sardinia’s winemaking influences are rooted in these key red grapes which were said to have been left behind by the Spanish settlers that occupied the island from the end of the 13th century to the early 18th century.

While the Sardinian wine scene is prospering, its residents are living long. The island boasts the greatest concentration of centenarians in the world. Many of the islanders are said to attribute their longevity to the beneficial effects for the heart of Cannonau’s high levels of antioxidants. If you would like to test this theory for yourself, I would recommend you try Passo Sardo Cannonau di Sardegna from Vecchie Vigne (old vines). Some of the fruit is allowed to hang on the vine a little later than usual until it becomes slightly raisined.

When these dried grapes are harvested, their sugars are concentrated which adds an extra sweetness to the wine. With its dense cherry fruit flavours, hints of wild herbs and luscious mouthfeel, Passo Sardo is the perfect accompaniment to chargrilled meats and summer barbecues.

QUOTE OF THE WEEK...

“IN ITALY, THEY ADD WORK AND LIFE ON TO FOOD AND WINE.” ROBIN LEACH AUGUST HRNI • 15

WINE BLOG FROM #WINEBLOGGERNI

cGuigan Wines, four-time international winemaker of the year, has announced the launch of an innovative new range, the Single Batch Project.

At McGuigan, when each wine parcel is brought into the winery, it is allocated a unique code, separated from other batches and treated independently to ensure cleanliness and purity of winemaking. Thus, the last bottle of Single Batch Project from each vintage will always taste as good as the first.

The UK is seeing a boom in the appetite for ‘craft’ products and, with wine being the original craft beverage, McGuigan Wines wanted to share its own dedication and expertise when making its Chardonnay and Shiraz. Sourcing grapes from its own vineyards in Australia’s most celebrated winemaking state, South Australia, each Single Batch Project label features the actual winery batch number and yeast strain used at the McGuigan winery; elements that remain constant throughout each vintage.

I WANNA TAKE YOU TO THE ISLAND

BY LORNA ROUSE UNITED WINES BUSINESS DEVELOPMENT MANAGER (ROI)

McGUIGAN WINES RESTORES CRAFT TO THE CATEGORY WITH INNOVATIVE PROJECT

advertorial

SMIRNOFF SPONSORS PRIDE FESTIVALS ACROSS IRELAND IN SUMMER 2018

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mirnoff is delighted to continue its long-standing partnership with Pride across the island of Ireland throughout 2018 and build on its 20-year history supporting LGBTQ+ communities around the world.

This year sees Smirnoff partner with Dublin Pride festival and continue its title sponsorship of Pride Mother Block Party. Nadine Coyle will be joining the Mother DJs at the Pride Block Party this year, performing tracks from her EP and Girls Allowed greatest hits. Also on the line-up are legendary DJ and the original Studio 54 resident Nicky Siano, incredible electronic duo Le Boom and the show stopping Soulé, with Veda’s

16 • HRNI AUGUST

Coven bringing their sequinned drag spectacular to the stage. Smirnoff’s delicious new Soda Fruit Smash serve will also be rolled out at the event.

Smirnoff has also commissioned leading artist Egle Zvirblyte to produce a limited-edition artwork to commemorate Pride 2018. Later in the summer, the world’s leading vodka brand will also partner with Cork and Belfast Pride festivals and for the third year running, Smirnoff will sponsor the Belfast Pride Awards. These awards seek to recognise contributions to the LGBTQ community from across a range of sectors.

“Nightlife is a place where everyone should feel welcomed for who they are -

no matter what their gender identity is,” says Anita Robinson, European category director at Diageo. “Smirnoff brand’s purpose is to move the world to be more inclusive. We aim to use our influence in nightlife culture to drive positive change in the communities it represents.”

In December 2017, Smirnoff launched the latest chapter in its We’re Open initiative with a film starring Irish performance artist Xnthony, alongside Honey Dijon, Kiddy Smile, Lucy Fizz and Le Fil. Bringing together leading trans and gender non-conforming artists and performers, the campaign aims to spark conversation, create positive change in nightlife culture and lead a movement to make it a more open-minded and socially inclusive space.

Smirnoff also launched its Equalising Music initiative, aimed at doubling the amount of women and womenidentifying headliners in music in the last year. Through these projects, Smirnoff is increasingly committed to amplifying this important conversation and celebrating the full diversity of gender identities.

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G N I C

U D O

R T IN

PREMIUM PINK GIN WITH A HINT OF

STRAWBERRY

editorial

WELCOME SUMMER WITH ORCHARD THIEVES UNITED WINE MERCHANTS INTRODUCES NEW PINT BOTTLES OF THE POPULAR CIDER INTO THE LOCAL MARKET

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hat better way to celebrate the start of summer than the launch of Orchard Thieves 568ml pint bottles in Northern

Ireland?

The launch of the new pint bottles comes after the tremendous success of Orchard Thieves in the on and off trade.

“We are delighted to extend our offering of Orchard Thieves in Northern Ireland following the huge success since we launched the cider in May 2017,” said Susan Kearney, brand manager at United Wine Merchants.

“This new product comes at a time when customers are looking for a crisp, refreshing drink to enjoy outdoors in the sun and the Orchard Thieves pint bottle will be a welcome addition to the existing offering already in the trade.”

Specifically crafted from the perfect mix of crisp and tart apples to deliver an instant

apple taste, this fresh take on cider is naturally gluten free and, pressed from the finest variety of apples, the result is an original, crisp apple taste.

Drawing on years of cider heritage and stealing the best of generations of cider crafting, Orchard Thieves have created their own distinct, refreshingly smooth drinking experience. A taste so effortlessly drinkable, it can be enjoyed from the first sip, the first aroma.

Orchard Thieves is part of the Heineken portfolio, which includes Heineken, Amstel, Birra Moretti, Sol, Tiger and Desperados.

Orchard Thieves is available now on draught, in 568ml pint bottles, 660ml bottles and 500ml cans.

For more information, please contact your United Wine Merchants sales representative or call 02838 316555.

THE BOLD APPLE TASTE WORTH THIEVING _B E

Orchard Thieves Pint Graphic Hosp Review Jul 18 1

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B O L D_

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COCKTAIL OF THE MONTH

THE HOTTEST DAY IN NI

35ml 1800 Silver Tequila 25ml Apple juice 25ml Lime juice 15ml Elderflower liqueur 10ml Sugar syrup 4 Strawberries 2 Cucumber slices Black pepper

COCKTAIL MONTH of the

WITH 1800 SILVER TEQUILA

In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the superb premium spirits brands presented by Proximo. Rhian McIntosh, supervisor at Horatio Todd’s in Belfast, creates a summer serve featuring 1800 Silver Tequila.

1800 SILVER TEQUILA

The featured spirit in this month’s signature serve is 1800 Silver Tequila.

Made from 100% Weber Blue Agave hand-picked from the highlands of Jalisco, Mexico. 1800 Silver Tequila is double distilled, and a special selection of white tequilas are blended together for added complexity and character. The result is a premium tequila with a smoother, more interesting flavour than most on the market. The clean, balanced taste with hints of sweet fruit and pepper is perfect for mixing in cocktails.

THE HOTTEST DAY IN NI 35ml 1800 Silver Tequila 25ml Apple juice 25ml Lime juice 15ml Elderflower liqueur 10ml Sugar syrup 4 Strawberries 2 Cucumber slices Black pepper

METHOD Muddle strawberry & cucumber Shake over ice Serve in a long glass Garnish with strawberries, cucumber & black pepper

“I was inspired by the weather,” says Rhian. “I wanted something long and refreshing, that you could drink in the sun and just enjoy and that’s not overly strong or powerful but just smooth, refreshing and perfect for hot days.”

about the bartender

Rhian has worked in the trade for about three years, starting out in a pop up bar at the Edinburgh Fringe Festival and then working as first a bartender and then a supervisor in a craft beer bar just outside Edinburgh City Centre for a year. “I took on all the marketing and social media, and was events manager by the time I left and got to see all that side of it, as well as how to make drinks,” she says. Moving over to Belfast with her boyfriend, Rhian struck lucky with the first job she applied for at Horatio Todd’s and, as an added bonus, moved into a house nearby. “I was a bartender in here for about six or seven months, and then a supervisor position came up and I thought I’d give it a go,” she says. “I like all the craic on the job, and I have a real passion for food and drinks. Coming here, I got to learn a lot about cocktails and all the flavours matching together, so my favourite thing is probably just being able to come up with new things. It’s the creative side of it I like the best.”

Rhian McIntosh, supervisor at Horatio Todd’s.

1800 SILVER TEQUILA® AND OTHER TRADEMARKS ARE OWNED BY PROXIMO SPIRITS. © 2018 1800 SILVER TEQUILA.

advertorial

FROM HOLA TO CIAO! UNITED WINE MERCHANTS BRINGS FREIXENET RANGE TO THE LICENSED TRADE IN NORTHERN IRELAND, INCLUDING NEW FREIXENET PROSECCO

Nina Doyle (United Wines), Adrian Morgan (Freixenet) and Saoirse Pearce (United Wines).

Garvan Rice (The Old Inn), Donna Eldwood (Wineflair), Nicola McAdam (Wineflair) and Saoirse Pearce (United Wines).

Rob Hilton (Freixenet) and Alyson Magee and Mark Glover (Hospitality Review).

Rob Hilton (Freixenet), Susan Kearney and Ciaran Meyler (United Wines) and Adrian Morgan (Freixenet).

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dding to their impressive portfolio, United Wine Merchants has announced that they are now distributing Freixenet, a range of international sparkling wines into the licensed trade sector in Northern Ireland.

An event held at Ten Square Hotel Belfast in June celebrated the product’s introduction to trade customers and media and also launched Freixenet’s new Italian DOC prosecco.

“We are delighted to launch Freixenet to Northern Ireland’s licensed trade,” said Martin McAuley, managing director at United Wine Merchants. “The brand offers a wide range of sparkling wines and is Spain’s leading exporter of Cava Freixenet. The launch of their new 20 • HRNI AUGUST

Prosecco is especially exciting at a time when the Northern Irish market is seeing great demand for the product.”

Adrian Morgan, national account manager at Freixenet UK, said: “With a range of sparkling wines in our collection, Freixenet offer a product for every taste. The move into the rapidly growing Italian wine sector reflects not only the huge consumer appetite for this popular wine, but also the company vision to become the world’s leading producer of celebratory sparkling wine.

Presented in a striking cut-glass bottle, the new Italian range blends superior quality with stunning beauty. With more than 150 years of expertise, Freixenet has created these stand-out, high quality

wines to appeal to a growing audience.”

Other products in the range include Cordon and Ice. Cordon is undoubtedly Freixenet’s core and leading range, having the most iconic and recognisable products for the brand. From the allworld famous black Cordon Negro to the beautiful and fruity Cordon Rosado; this range is made to celebrate all life’s moments and encompasses high-quality sparklers which are versatile to suit every occasion. Freixenet Ice, with an enigmatic bottle design and innovative serve over ice, brings an exciting new dimension to cava.

For more information, please contact your United Wine Merchants sales representative or call 02838 316555.

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irishwhiskey

ECONOMIC GROWTH FLOWS FROM WHISKEY INVESTMENTS

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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new and exciting Irish Whiskey Regional Strategy was recently launched at Old Bushmills Distillery in Co Antrim by the Irish Whiskey Association (IWA). Food NI is delighted to be working with IWA to harness the tremendous potential of the whiskey industry here in terms of its contribution to the local community. The industry is already contributing to our exports and is growing in importance as a magnet for tourists and other visitors.

Food and drink tourism is growing rapidly here, especially in the post Year of Food & Drink period, and we believe that Irish whiskey distilleries will play a valuable role in attracting even more tourists to Northern Ireland. We are committed to working with associations and all distilleries to create the best possible whiskey tourism offering that showcases all this island has to offer.

Chaired by Colm Egan, Master Distiller at Old Bushmills, the association has come up with an impressive strategy designed to accelerate the growth of the industry in Northern Ireland and the Republic of Ireland.

The strategy shows that Northern Ireland’s whiskey distilleries are now attracting more than 120,000 visitors every year and are on line to hit the 200,000 mark in the near future.

Currently the best known and most popular of the distilleries here is Old

Bushmills and is set to expand under the control of Jose Cuervo tequila in Mexico. Bushmills also supports the popular Whiskey and Salmon Festival in the town.

In addition to Bushmills, we now have two visitor centres at Northern Ireland distilleries – Echlinville and Rademon Estate, both in Co Down – which are helping to boost sales, increase awareness of Irish whiskey and create new employment opportunities.

Rademon Estate in Crossgar, Co Down is the most recent distillery to open a purpose-built visitor centre.

While the small batch producer is best known for its Shortcross Gin, a malt whiskey is set to be launched soon.

Echlinville, based near Kircubbin in Co Down, is the home of the historic Dunville malt and blended Irish whiskey and also produces Jawbox and Echlinville gins and Ban Poitin.

A fourth visitor centre will open later in the year at The Quiet Man distillery in Derry. It is already successfully marketing

its single malt and blended whiskey. The Quiet Man is now owned by Luxco of St Louis, Missouri, which has been distributing cream liqueurs, such as Saint Brendan’s made by Niche Drinks in Derry, for many years; the business which launched The Quiet Man. Newry is the location of another distillery.

And I understand another whiskey distillery and museum is being planned on the North Coast by a prominent leading local businessman.

IWA’s strategy for distilleries in Northern Ireland and the Republic of Ireland is to treble the number of visitors to 1.9 million by 2025, delivering £1.1bn annually to towns across the island and creating hundreds of new jobs.

Local distilleries will play an integral role in making Ireland the world’s number one whiskey tourism destination.

It is estimated that local distilleries will soon support 155 direct jobs across Northern Ireland and many more jobs will be created in the hospitality sector as a result.

NEW £7.3M NEWRY WHISKEY DISTILLERY, BAR, RESTAURANT AND VISITOR CENTRE GETS GREEN LIGHT

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lanning permission has been granted for a new £7.3m whiskey distillery, bar, restaurant and visitor centre on Monaghan Street in Newry.

The green light to proceed was given by Newry, Mourne and Down District Council at its latest planning committee meeting.

Backed by well-known Newry businessman and entrepreneur, Michael McKeown, the location will see the revival of the Matt D’Arcy & Company business on a site dating back as far as 1817.

Not only will there be a fully restored Victorian bar, restaurant and

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From left, Michael McKeown, owner and investor with Andrew Cowan, chief executive, Matt D’Arcy & Company.

international visitors’ centre, the site will be returned to its former use as a fully functioning whiskey distillery producing single malt for the premium market on the international stage. The size

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of the entire project site is expected to be around 14,000 square feet over several floors with the £7.3m investment spread over three years.

Around 50 hospitality jobs are set to be created alongside a Master Distiller and staff with cooperage skills to oversee the future maturation process of the whiskey to be distilled at the Monaghan Street site.

The restoration and build of the new distillery and facilities are expected to take around 18 months and, when completed, will bring forward a thriving international tourist attraction focusing on the US, Chinese, European and Australasian markets.

AUGUST HRNI • 21

q&a

A DAY IN THE LIFE Time away from my (mostly) understanding wife Jane can be hard, and I’ve three grown up daughters that I do not see enough of as they have their own lives now, but that being said I feel incredibly privileged to be working for Niche and this fantastic brand – what’s not to love!

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? As I said, I have seen the hard times for the Irish whiskey category and I remember a time working for Cooley Distillery when it was incredibly hard to get appointments with key people – there was a sense of being the ‘poor relation’ vis Scotch. How the world has changed – so, although challenging, our time is now, and we along with the other Irish whiskey players are laying the foundations for the next 20 years of growth in the category.

OUTLINE A TYPICAL DAY A typical day on the road is getting a good first-hand view of the market in question and, as an ex sales manager and indeed rep, I am always interested in seeing first-hand how the local sales people are working with our brand in any market. Relationships are incredibly important in our business so I make sure I am never seen as some visiting ‘suit’ that people need to impress, but rather someone who is there to help, keen to understand problems and ultimately help with solutions by using my extensive experience in the category.

MICHAEL MORRIS DIRECTOR OF SALES – WHISKEY, NICHE DRINKS CO

WHAT IS YOUR CURRENT ROLE? I work as director of sales for The Quiet Man Irish Whiskey owned by Niche Drinks Co. I’ve been in the position just short of three years. My role is to open up world-wide distribution channels for our whiskey brand, as well as ensuring we build a presence here in our domestic market; 127,000 miles travelled and we successfully opened 20-plus new international markets, so you can now get The Quiet Man premium blend and single malts in the four corners of the globe.

WHAT IS YOUR BACKGROUND? After I left Queen’s University Belfast, I have worked in the drinks business my entire working life. I learned everything I know about selling in the old Bass Ireland Brewery on the Glen Road in Belfast, and have been specifically in sales/marketing/ commercial roles in the Irish whiskey business too many years to count.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Seeing the world through my job, I never underestimate and, as a student of history, it has been fantastic for me to personally visit many of the exotic places in far corners of the globe I read about growing up.

22 • HRNI AUGUST

PROUDEST MOMENT OF YOUR CAREER TO DATE Believe it or not, like most people I have had many highs and a few lows but my proudest moment was way back and I can I can see it vividly even now. I was placed third in the Sales Man (not person back in those days) of the Year competition in my first year with Bass Ireland which, for the first time, made me realise that I could sell and could be successful in this industry. It would be fair to say that I never doubted myself or ever looked back after that.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR I love ‘the trade’ for what it is as a career, but I have a real sense of being part of something much bigger than myself in Niche and, now with our new merger, with the American company Luxco. The business is never dull, often dynamic and to be in the mix is a great incentive that keeps me motivated – I can honestly say I love my job and pinch myself sometimes to realise now lucky I am to be part of The Quiet Man project and the wider Irish whiskey ‘come back’.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I read a lot of non-fiction and like to frankly do very little when I’m not travelling. As my wife tells me often, I need to stay fit and healthy to keeping going at this pace, so one of these days I am going to listen and do just that.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I am exactly what it says on the tin! twitter.com: @Hosp_ReviewNI

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irishwhiskey

MAINTAINING MOMENTUM IN THE BUOYANT IRISH WHISKEY CATEGORY JOE MAGOWAN, IRISH WHISKEY AMBASSADOR AT DILLON BASS, TALKS TO ALYSON MAGEE HOW IS THE IRISH WHISKEY CATEGORY PERFORMING? Irish whiskey is still the fastest growing premium spirits category globally, and has been in consecutive growth since the early 1990s. In Northern Ireland, it’s growing strongly with Jameson in double-digit growth and Powers also doing very well. Two out of every three bottles of Irish whiskey consumed worldwide are Jameson but, on the back of that, is the potential for a lot of other strong brands to grow.

doing very well and we have a lot more interest in our single pot still whiskeys Redbreast and Green Spot. Our newer range Method & Madness is also doing extremely well, and we’re excited that we have added two new whiskeys in the range.

WHO IS DRINKING IRISH WHISKEY? A lot of our newer consumers are not only younger, but we’re seeing more female drinkers. It’s great to see whiskey, which is such a fantastic drink, actually being seen as cool, quite trendy and getting the interest it deserves.

IS WHISKEY TOURISM GROWING? We’re working alongside Taste and Tour to offer a Whiskey Walk every month, taking around 20 people on a tour of five great whiskey bars in Belfast. Throughout the evening, they get an opportunity to try seven different whiskeys in various different ways, including a long drink, cocktail, boilermaker and whiskey flight.

There’s a lot of interest in it from the public, and we’re starting to see more and more tourists coming into it with Northern Ireland growing as a popular tourist destination.

ARE CONSUMERS TRADING UP? Jameson is great because it’s recruiting people to the concept of Irish whiskey, and it might be through a long drink or even a cocktail but then, as you delve deeper into the category, people tend to move towards premiums. I see this across the entire drinks industry; people are starting to drink less and drink better. So, for us, premium whiskey is

HAS THE WHISKEY CLUB INITIATIVE PROVED A SUCCESS FOR DILLON BASS? It’s almost two years old, and has been a great opportunity for us to talk about all our brands at the same time. My job would involve not only training bartenders and retailers, but also offering something to consumers in the form of a whiskey tasting evening, competitions

or giveaways. It’s great as a resource to promote events. We have about 30 outlets signed up to Whiskey Club, and are looking to recruit a few more. The bar scene is growing so quickly and, with some really excellent bars opening up, the idea is to get them up to a level where they can be listed on Whiskey Club.

HOW CAN BARS BOOST THEIR IRISH WHISKEY SALES? It’s all well and good having all the Irish whiskeys behind your bar but you need to have staff who are passionate and knowledgeable about it and will talk to customers about it and sell it, so the big focus for us is really getting those guys trained up. When people are ordering it in a bar, it is of course about the taste but they also want the history behind it, how the whiskey is made and what kind of barrels it’s aged in. Working with bartenders is something we’ve made a priority this year, with Dillon Bass brand ambassadors across the spirit categories starting the Highballers Club. One of the things we noticed was Northern Ireland doesn’t seem to have as close knit a community of bartenders as, for example, London or Sydney or any of the great cocktail cities and we started a club on facebook. We hold monthly events bringing bartenders together, and giving them an opportunity to relax, have a bite to eat, bond and share ideas and feedback. It’s our way of giving back because these bartenders do so much great work for us, talking to consumers and selling the brands.

HAS DILLON BASS ANY FURTHER PLANS FOR IRISH WHISKEY? For us, it’s really about continuing with our strategy to recruit people to Irish whiskey. We’ve a pretty exciting event coming up in September, the Irish Whiskey Social in the Belfast Waterfront Hall, and we’re going to have Jameson and Whiskey Club stalls. The fact that there’s actually going to be a whiskey festival in Northern Ireland showcases how well the category is doing. I certainly don’t think Irish whiskey is going anywhere. At one point, it was the biggest spirit in the world and that’s the goal we should be working towards.

irishwhiskey

FROM SLANE ROCKS TO SLANE ON THE ROCKS BEST KNOWN IN RECENT YEARS FOR ITS WORLDCLASS ROCK CONCERTS, SLANE CASTLE HAS PARTNERED WITH BROWN-FORMAN TO CREATE AN INNOVATIVE IRISH WHISKEY BRAND AND DESTINATION DISTILLERY, ALEX CONYNGHAM TELLS ALYSON MAGEE Rock Farm is producing 2,000 tonnes of barley a year.

“Making whiskey is really value-added farming,” says Alex, “and the most you can get out of an acre as a farmer is to plant barley and turn it into whiskey. We recognised we needed another business and whiskey was a natural thing.”

With Alex able to bring his experience as a brand ambassador for Jameson in Australia to the table, an initial Slane Castle Whiskey brand was launched during the Oasis concert at the Castle in 2009, with the liquid supplied by the Cooley Distillery.

The brand made some headway in Ireland, the UK and the US but Cooley’s 2011 acquisition by Beam (later Beam Suntory) ended the collaboration.

“We then had nothing to sell and, at that point, decided the only way to credibly stay in the game was to build our own production facility here,” says Alex.

A few years of planning and development followed, before the family began transforming the Castle stables into Slane Distillery. In line

“M

y ancestor Henry Conynham, after whom dad is named, purchased the estate in 1703, taking out a large loan to do so, so we’ve always been risk takers,” says Alex Conyngham, cofounder of Slane Irish Whiskey. “We’ve been here for over 300 years and hopefully the whiskey will keep us here for another 300 and beyond.”

Slane Distillery, a collaborative venture between the Conyngham family and Brown-Forman, opened its doors to the public last year in the old stables of Slane Castle.

In the 1970s, Lord Henry, the 8th Marquess Conyngham had tired of raising racehorses and was seeking an alternative means of supporting the

24 • HRNI AUGUST

estate. In 1981, he made a bold move into hosting rock concerts in the Castle grounds, and the unique venue has since attracted a stream of top tier acts from The Rolling Stones, Bob Dylan and Bruce Springsteen to Madonna.

A devastating fire at the Castle in 1991 escalated a need for further projects to raise the necessary funds for repairs and Henry - together with his son Alex, the Earl of Mount Charles – decided whiskey might be just the thing.

Back in Ireland’s golden years as a global leader in whiskey production, the fertile farmland around the River Boyne was home to many distilleries.

And today, the estate’s 1,500-acre twitter.com: @Hosp_ReviewNI

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irishwhiskey

Slane Distillery’s retail team, led by Flann Fitzpatrick (front centre). The Distillery currently employs around 30 full and part-time staff members, including six on the production team.

with the Conyngham’s commitment to sustainability (the Castle’s Rock Farm produces organic food and offers ecotourism accommodation), environmental features reducing energy and water usage are a focus at the Distillery.

Among challenges along the way was the stables’ listing on Ireland’s Record of Protected Structures, requiring authentic restoration from traditional lime rendering to hand-cut roof laths.

“It was like whiskey Tetris trying to fit the pot stills into 18th century buildings,” says Alex, “but ultimately I think we’ve designed a distillery that looks like it was always meant to be here.”

Indeed, it’s hard to imagine a more bucolic setting for the distillery, which sits beside the Castle and its sweeping grounds. Within the restored stable buildings, visitors are guided through the history of the Castle and Conyngham family, and the whiskey-making process from grain to glass.

The distillery complex includes a gift shop and café, a bar themed around the Castle’s rock concerts, and tasting rooms including a small tack room replete with racehorse accoutrements.

Key to getting the project up and running was a partnership with BrownForman, which acquired the brand in 2015, supporting the £40m investment.

“Brown-Forman were a great fit for us because they know how to make whiskey and they know how to sell whiskey and build brands but, crucially, there was still a family at the heart of that business,” says Alex. “For myself and dad, if another company was going to come on our doorstep right next to the family home, we needed to trust them and that trust is really based on being a family business and thinking about the next generation and beyond, which is what they do.”

Brown-Forman’s focus on the longterm game has, for example, afforded Slane Distillery the space to further mature the malt and grain whiskeys it has been buying in from other distilleries until its own production is sufficiently www.hospitalityreviewni.com

aged.

“Rather than just blending it and getting it out to market in 2015, we took the additional step and investment of disgorging it from the barrels it was in and doing roughly two further years maturation,” says Alex. “I don’t think other companies would have been as patient.

“That allowed us to put our own stamp on it, and create the flavour profile we were after which is still smooth and accessible but full-flavoured at the same time.”

Meanwhile, the Distillery has already embarked on production of triple distilled malt whiskey destined for the blend when it has achieved maturation, and will eventually expand into single pot still and grain whiskeys.

“Single pot still is basically the Irish answer to the Scotch single malt category, and is only made here in Ireland,” says Alex, “and I think that is an opportunity, so we will be making that here at Slane using our own barley which we grow immediately surrounding the distillery and that’s a nice point of difference for us.

“We have the capacity here to produce single variety whiskeys, for example, perhaps using older, heritage strains of barley which may not be so high yielding but produce more interesting flavour notes, and we’re using standard distillers’ pressed yeast at the moment, which most distilleries do, but BrownForman have an excellent reputation for developing their own yeast strains.

“Jack Daniel’s has its own yeast strain, Woodford Reserve has its own yeast strain and in time that’s something we’d like to look at for here as well. I think the future of Irish whiskey will be innovation led, sticking to the rules of the game but perhaps a slightly more progressive approach than some of the other whiskey types.

“For now, though, we’re just focusing on our Slane blend, and then the ultrapremium editions will come in time.”

The blend features three whiskeys; the first matured in virgin American oak

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barrels, made bespoke for Slane at the Brown-Forman cooperage in Kentucky, with heavy toasting and a medium level of char which mellows the whiskey while offering balance and rich vanilla notes.

The second whiskey is matured in Tennessee whiskey barrels, creating stronger flavour notes including heavy brown sugar and ripe banana, while the third is in Oloroso sherry casks offering big-bodied notes of dark, dried fruits with a baking spice finish.

Slane Irish Whiskey’s distinctive bottle picked up double gold earlier this year at the San Francisco World Spirits Packaging Design Competition, with its black glass, red labelling and embossing picking up the Conyngham family colours and lending a period feel. Coincidentally, in archaeological monitoring during the stables renovation project, remains of old black glass bottles were found.

“It also has more of a rock ‘n’ roll feel and we wanted to harness that as Slane is known for the concerts,” says Alex.

Slane will feature in The Dead Rabbit’s forthcoming Irish whiskey book, and the Belfast duo guest bartended in the VIP area at Guns N’ Roses’ second appearance at the Castle in 2017.

As production ramps up on site, Alex believes Slane will be well placed to make the most of the positive projections for the Irish whiskey category, which is expected to double by 2020 and again by 2030. “Some people have said that is overly optimistic but if you look at the current growth rates, I think it’s totally achievable,” he says.

Currently, Slane is in Ireland, the UK, Australia and over 20 US states with a target set to reach 50 states by early 2019. “Wherever we do go into the market, we want to give it a good level of attention to seed it properly,” he says.

With the Castle and Rock Farm already a popular visitor attraction, the Distillery is well placed to capture a growing market for whiskey tourism.

Currently sitting at 18 but expected to grow in 25 distilleries in the next few years, Ireland is developing its own whiskey trail with the aim of emulating the success of similar projects in Kentucky and Scotland.

“One of the great personal uplifts of working in the Irish whiskey industry is that every job created in this industry has to stay in Ireland because you can’t make Irish whiskey anywhere else and you get benefits through the entire supply chain, from sourcing raw materials and tourism,” says Alex. “Hopefully now we will help draw additional tourists into the village which will benefit the wider community as well.”

AUGUST HRNI • 25

plasticstrawcampaign

From left, Mark Stewart, Hospitality Ulster chair and licensee at The Coachman, Magherafelt; Michael Lappin, key account manager, Henderson Foodservice; and Martin Breen, editor, Sunday Life.

HOSPITALITY ULSTER LAUNCHES ‘LAST STRAW’ CAMPAIGN TO COMBAT SINGLE USE PLASTIC

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.5 billion single-use plastic straws are thrown away in the UK each year and, as the social media fallout from recent TV shows like Blue Planet II, has highlighted, most of this waste ends up in our oceans.

With public and political momentum building towards tackling the unsustainable problem of plastic pollution, Hospitality Ulster (along with partners Henderson Foodservice, Hospitality Review NI and Sunday Life) have launched The Last Straw, a hospitality industry pledge to do their part in ensuring the long-term sustainability of the environment.

With the quality of biodegradable alternatives to single use plastic straws ever increasing, there has never been a better or more convenient time to make the switch.

Hospitality Ulster partner Henderson Foodservice has introduced its own environmentally-friendly Green Straws (other colours are available) as part of the Enviroware range, and reports from

26 • HRNI AUGUST

hospitality businesses already using the product are overwhelmingly positive.

“We’re delighted to support such a highly relevant initiative with Hospitality Ulster,” said Kiera Campbell, sales director for Henderson Foodservice.

“As a business, we have a sustainability agenda and working with Enviroware helps strengthen these commitments to reducing waste and use of plastic in a demanding industry.”

Hospitality Ulster chairman and licensee of The Coachman in Magherafelt, Mark Stewart, has been using the product for some time.

“There have been some early versions of biodegradable straws which turn to mush midway through the customer’s drink, and I’m aware that some business owners may be hesitant after hearing those types of stories,” said Stewart.

“However, I’m glad to say that Henderson Foodservice’s Enviroware straw is the best I’ve found - my customers have been surprised at the

quality and durability; some have even used the same straw for a second drink with no negative effects.

“It’s important that drinking straws are positioned by the industry as optional by default; however, when a customer asks for one I’m glad I have a quality biodegradable product to offer.”

A number of well-known hospitality businesses have already taken the Last Straw pledge, and their progress will be covered in the weeks and months to come by the Sunday Life newspaper.

We would love for you to join them - simply cut out the poster opposite to publicly demonstrate your commitment, and move to adopt biodegradable straws instead of single use plastic, which are optional at the customer’s request.

A special introductory offer for HU members for the Enviroware Green Straw, along with downloadable posters and logos for your social media and printed material can be found at www. hospitalityulster.org.

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8.5 BILLION plastic straws are thrown away in the UK each year, many of which end up in our oceans. To combat this, Hospitality Ulster has launched an industry campaign to cut the volume of single-use plastic being used in our Pubs, Restaurants and Hotels.

The Last Straw Pledge • To replace plastic straws with an environmentally friendly alternative • To reduce the use of straws by only providing one when asked

#LASTSTRAWNI

LASTIC ST P O T RAW O N Y S A S FOR AN ECO FRIENDLY STRAW YOU JUST NEED TO ASK! IN PARTNERSHIP WITH:

The Last Straw NI campaign is led by Hospitality Ulster, in partnership with Henderson Foodservice, Sunday Life & Hospitality Review.

For more information please visit www.hospitalityulster.org

localdistilleries

BE AFRAID ONLY OF STANDING STILL* REVITALISING A BEAUTIFUL VILLAGE PUB, CREATING A UNIQUE TOURIST ATTRACTION AND FINDING A FITTING HOME FOR THEIR RUBYBLUE VODKA AND LIQUEUR RANGE, STUART AND BARBARA HUGHES HAVE PULLED OFF A MASTERCLASS IN DIVERSIFICATION WITH THE STILLHOUSE OF MOIRA, SAYS ALYSON MAGEE housed in a period barn-style structure modernised with a full-height curved glass entrance.

As well as being the production site of the Hughes’ RubyBlue range, the distillery features a ground floor bar for private social events, bartender training, and cocktail masterclasses open to the public, while the upper floor includes a further wedding and event space and the Gin School complete with mini stills.

Behind the distillery, the space continues with an expansive walled beer garden, which has really come into its own as Northern Ireland experiences its best summer in decades.

Stuart and Barbara Hughes

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ou’re all set up with a Craft Gin Club subscription, bubble glasses and have even made your own honeycomb that one time. For the gin enthusiast who has everything, what’s next?

Well… at Hughes Craft Distillery, guests can create their own 70cl bottle of gin (or vodka) in an individual still using their choice of botanicals and herbs picked from the beer garden.

What a great idea, tapping into the ongoing gin surge but also wider demand for unique experiential activity from locals and tourists alike.

Much more besides is on offer at The StillHouse of Moira, Stuart and Barbara Hughes’ new production base for their 28 • HRNI AUGUST

RubyBlue range of potato-distilled vodka and berry liqueurs.

The StillHouse is located in the former Four Trees, a classic Irish pub with beautiful wood features which the Hughes have retained and refined with new copper details, bold charcoal tones and distillery imagery throughout the property.

Representing a £200,000 investment by the entrepreneurial couple last year, the business now employs around 35 staff members.

The complex includes the main pub and restaurant, offering seating for 70, with a private event space for 30 on the floor above. At the rear of the property, a courtyard leads to the distillery,

GASTROPUB In the main pub, “we wanted to look after and be sympathetic to all the lovely features we have here, but it was last refurbished over 20 years ago and we wanted to do something a bit more modern,” says Barbara.

Drinks operations have been restructured for greater efficiency through the creation of a coffee/wine dock area at the end of the bar, while draft beers, spirits and liqueurs are served along the front.

“We put a lot more emphasis on the back bar and the spirits, which was neglected before,” says Stuart, “making them a main focus of the bar rather than an afterthought.”

Existing TVs were replaced with two larger models. “Quite a few people would come in during the day to watch sports so we didn’t want to exclude those people or make them feel it wasn’t their pub,” says Barbara. “You can still come here and watch a match and have a pint and feel you’re in your village pub, yet there could be people having a lunch or coffee in the afternoon and there’s no conflict with the different zones.”

The Hughes have made food a major focus, bringing in Head Chef Dave McClelland to create a gastropub menu focused around local sourcing, reflecting

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localdistilleries

In The StillHouse’s gin school, visitors can create their own gin or vodka in individual stills.

the distillery’s ethos.

“Our aim is to offer the best experience possible to people coming to a village pub from the minute they walk through the door, with the hospitality, the drinks and the food,” says Barbara. “We want people to leave the pub feeling really satisfied, and to come back.

“And from the distillery side, we want to give people a true experience; not just going in to see a bottling line but actually coming in and getting involved and almost feeling connected to the brands, RubyBlue and The StillHouse, once they’ve been here.”

DISTILLERY Production of RubyBlue moved to The StillHouse in June, having started out at the Hughes’ home in Dromore before the couple expanded into an industrial space in Lisburn.

Launched eight years ago ahead of many of the other local spirits brands, RubyBlue has steadily built sales across the hospitality sector including Hastings Hotels, OX and Deanes; retail including Tesco, M&S, Sainsbury’s, SuperValu and Fortnum & Mason; and exports to Australia and even Finland and Russia.

The range has also picked up a string of accolades including at the New York World Wine & Spirits Competition (silver); The Vodka Masters (gold); The Liqueur Masters (gold); and numerous local, regional and national awards and recommendations including the McKennas’ Guides and Great Taste awards.

Cocktail masterclasses will focus on the RubyBlue brand but incorporating other local products, targeting anyone from hen parties to team building www.hospitalityreviewni.com

groups.

“It’s using what’s grown here and made here to give a nice experience,” says Barbara. “Over the last few years, people are starting to realise the value of what we grow and produce on our own doorstep.”

And being able to train external bartenders on site is a great asset, she says. “When we go to them, quite often there’s all these other things going on and their attention is not there whereas, if they take a team-building day and come to us, we can form better relationships and make sure RubyBlue is in their minds and they understand where it’s made, the people behind it and why we do things the way we do them.”

The distillery is already attracting strong interest from locals and tourists.

“We are working with a few of the little boutique tour companies bringing American tourists and people from around the world who want to see, not the mainstream attractions, but the little

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gems,” says Barbara.

“The little gin stills are an added bonus, something different that hasn’t been done in Northern Ireland before and again emphasising the quality of the ingredients we’re growing here and even growing in our own garden.”

Three areas are licensed for weddings, the event space above the pub for 30, the distillery loft for 60 and the garden for 60 or up to 100 for the reception.

“Quirky weddings are so big now,” says Stuart. “If people can get married above a craft distillery rather than just a normal hotel, it’s a bit more memorable.”

“There’s loads more things we can do on this site,” says Barbara. “Down the side of the beer garden, there are old stables so a project for next summer may be to open those up as private outdoor dining stables.

“In the evenings, we’ll have the barbecue going out in the gardens, and will be able to offer a backyard barbecue for wedding after parties.

“And with the occasional room above the bar, we’ve planned for chef’s table events or cocktail clubs.”

And although the RubyBlue brand has taken a back seat while getting The Stillhouse up and running, a new vodka variant is in development and will hopefully be ready for launch within the next six months. No standing still for the Hughes… *Chinese proverb AUGUST HRNI • 29

advertorial

JAWBOX LAUNCHES TWO NEW GIN LIQUEURS

J

awbox Spirits Company has launched two new gin liqueurs, Pineapple & Ginger and Rhubarb & Ginger, distilled near Belfast on a 300acre 16th-century estate where the grain for the spirit is grown and harvested.

“This is a very exciting time for the Jawbox Spirits Company as we release an industry first with the launch of our Pineapple & Ginger Gin Liqueur. Made using our award-winning Jawbox Small Batch Gin which is already attracting rave reviews from around the globe,”

SUGGESTED JAWBOX PINEAPPLE & GINGER SERVE: • Pour 50ml Jawbox Pineapple & Ginger Liqueur into an ice-filled glass.

• Top up with 100ml of refreshing ginger ale, squeeze and drop a wedge of lime into the glass.

said Gerry White, founder and creator of Jawbox Small Batch Gin and the Jawbox Gin Liqueurs.

“The Pineapple & Ginger Liqueur will evoke thoughts of warm Caribbean evenings. Jawbox Pineapple & Ginger, along with the release of our new Rhubarb & Ginger Liqueur, can be used to amazing effect in many cocktails. They are refreshingly stunning when simply mixed with a premium Ginger Ale and are equally as good on the rocks.”

Jawbox Small Batch Gin is named in

“The Pineapple & Ginger Liqueur will evoke thoughts of warm Caribbean evenings.”

Gerry White, founder and creator of Jawbox Small Batch Gin and the Jawbox Gin Liqueurs honour of the deep, boxy Belfast sink which was the focal point in many a kitchen and where most conversations took place.

Belfast is a city renowned for its innovation and history and the inspiration for Jawbox Pineapple & Ginger comes from the docks, which was home to exotic imports during the industrial era, when goods were produced and manufactured and traded all over the world. Hence pairing the fresh fruity flavour of Pineapple with the warming spice of Ginger – an inspirational combination. The recommended serve with ginger ale was inspired by Jawbox’s hometown of Belfast, where ginger ale was invented.

Jawbox Pineapple & Ginger and Rhubarb & Ginger Gin Liqueurs will be rolling out to the on and off trade in the UK this summer.

30 • HRNI AUGUST

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Introducing JAWBOX RHUBARB & GINGER and JAWBOX PINEAPPLE & GINGER. Two NEW jawdroppingly refreshing JAWBOX gin-based liqueurs.

Available At Drinksology & McCabes

hotelnews

GRAND CENTRAL HOTEL OPENS ITS DOORS G rand Central Hotel, the largest and most expensively constructed hotel project ever seen in Northern Ireland at £53m, has opened its doors.

Over the past two years, Windsor House has been transformed from an unloved office block to a key feature on From left, Howard Hastings, Allyson Belfast’s skyline, with its unmistakeable McKimm, Edward Seahorse logos and shimmering charcoal Carson, Julie Hastings, and panels visible across the city.

Aileen Martin, A poem has been commissioned to directors of Hastings Hotels. mark the Hotel’s arrival, with snippets etched into the pavement at the hotel entrance, and in a metal fretwork screen. The poem, Hymn to Belfast by Paul Muldoon, acknowledges its past glories while speaking to the new era in which Belfast now finds itself.

“We are delighted to open the doors of the Grand Central Hotel and see the vision of our late chairman, Sir William Hastings, be fully recognised,” said Stephen Meldrum, general manager of the Grand Central Hotel.

“The Grand Central Hotel is a really unique proposition for Belfast.

No detail has been overlooked and we are excited to bring a new era to the city.

“The teams have been working hard over recent weeks to get the hotel open on time and we are looking forward to welcoming our first guests from the prestigious Hosts Global Forum.”

NEW HAMPTON BY HILTON OPENS IN BELFAST

B

Rajesh Rana, director of Andras Hotels, is pictured with Lewis McCallan, head of corporate relationships at Danske Bank.

elfast’s most recent hotel launch, the Hampton by Hilton, has opened its doors for business, marking a £12m investment by Andras Hotels.

The nine-story, 178-bedroom hotel is located just off Great Victoria Street in Belfast City Centre and is the first Hampton by Hilton to open in the island of Ireland.

Hampton is one of Hilton’s most successful brands, with 2,346 properties in 21 countries worldwide.

It is Hilton’s ‘focused service’ brand, positioned in the upper mid-market, and offering well-appointed bedrooms, complimentary cooked breakfasts and free Wifi for all guests.

The hotel provides a 24-hour food

and dinner service in its open plan lobby concept.

“This is our first opening with Hilton and we are very excited to be bringing Hampton by Hilton to Ireland,” said Rajesh Rana, director of Andras Hotels.

“Hilton see Belfast as a key market and they are delighted to be placing their flag on our great city.

“The hotel will serve the very strong and growing mid-market range, for both the business and leisure traveller – and will give a real boost to the tourism offering of the city.

“I am proud to be investing £25m across three hotel projects in Belfast, bringing a total of 270 additional bedrooms to the city.”

BELFAST HARBOUR CELEBRATES OFFICIAL NEW BELFAST HOTEL LAUNCH OF £26M AC HOTEL BELFAST TO TARGET YOUNGER

B

elfast Harbour has marked a new milestone with the official opening of the new AC Hotel Belfast in its £275m City Quays development.

Representing a £26m investment by Belfast Harbour, the 188-room AC Hotel Belfast has brought 80 jobs and a ‘new way to hotel’ to the City.

The new hotel forms part of the £80m invested to date by Belfast Harbour in City Quays, comprising high-end commercial offices, cafés, restaurants and new public spaces and waterside walkways.

“This official opening marks the fruition of a core strand of Belfast Harbour’s strategic vision, underlining City Quays’ credentials as an outstanding business, leisure and hospitality destination, and an important addition to Belfast’s local, national and international appeal,” said Dr 34 • HRNI AUGUST

David Dobbin CBE, chairman of Belfast Harbour.

Pictured at the official launch of the AC Hotel Belfast are Lisa Steele, general manager; Dr David Dobbin CBE, chairman of Belfast Harbour; and Deirdre O’Brien, director of franchise sales, marketing & revenue management for Marriott International.

MARKET

T

wo of Northern Ireland’s youngest hotel owners are taking on some of biggest names in the business with a new multi-millionpound venture in Belfast City Centre.

Both in their 20s, brothers Peter and Ben Ringland have opened The Flint, a 55-bed hotel on Howard Street.

The pair, who operate as the Ringland Group, are also embarking on a major investment in their Crescent Townhouse hotel in Botanic Avenue to be rebranded as The 1852.

The hotel is purposely designed with a non-corporate feel, and a second phase will add a 220-seater roof-top bar.

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HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

MEET, GREET AND ENGAGE WITH KEY INDUSTRY PLAYERS. Stands are selling quickly so contact us for a stand plan via anna@nihf.co.uk or by calling 028 9077 6635. These are the companies confirmed so far: Avvio Best Western Hotels & Resorts Bunzl McLaughlin Bunzl Rafferty Hospitality Calor Coca-Cola HBC Counterpoint Dream World Bedding Electric Ireland First Trust Bank For-Sight

BOOK YOUR STAND NOW!

Frost Couture Galgorm Group Get Fresh Henderson Foodservice Insight6 Kingkoil Lynas Foodservice McCue Crafted Fit Molson Coors Brewing Company Musgrave MarketPlace

Net Affinity Respa Beds Right Revenue Robinson Services Stephens Catering Equipment STR Tourism Ireland Tourism Northern Ireland Unilever Food Solutions United Wine Merchants Winterhalter

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

A STELLAR LINE-UP FOR THE 2018 CONFERENCE A stellar line-up has been announced for this year’s Hospitality Exchange which will take place on the 16th and 17th October at the Crowne Plaza Hotel, Belfast. The nineteenth Exchange will feature renowned chef and Masterchef Judge, Monica Galetti, who will create a signature menu and speak about her journey from Samoa to La Gavroche.

Her talent saw her marked as protégé by Michel Roux and she rose through the ranks to sous chef at the Michelin-starred La Gavroche in London. Getting to this point in her career at such a young age, plus the public recognition which came from Masterchef, means she now has a certain level of freedom about how she lives her life.

Monica has recently opened a new restaurant called Mere in London’s Fitzrovia, a venture which she runs along with her French-born sommelier husband David. She will be

joined at Hospitality Exchange by her fellow presenter on Amazing Hotels, Life Beyond the Lobby, Giles Coren.

One of the nation’s foremost food critics, Giles Coren is a restaurant critic and columnist who has been writing for The Times since 1993. A previous winner of British Press Awards food and drink writer of the year, he was also named the restaurant writer of the year at the Fortnum and Mason Awards in 2016. As well as an award-winning journalist, Giles is a television presenter and author. Giles will speak about his experiences in one of the world’s most dynamic industries.

Restaurants and chefs have been recognised as influential contributors in efforts to promote local food systems, yet their role is not well documented. With this in mind, Hospitality Exchange 2018 welcomes industry veteran, Marco Pierre White, who will

speak with Pamela Ballantine about the highs and lows of a career spanning thirty years.

The two day event will also feature an industry debate, an economic analysis of the sector, as well as top tips on how to attract visitors and manage reviews, with inspirational speakers from Lonely Planet and TripAdvisor.

The diverse conference programme will be supported by an industry exhibition with key suppliers launching a number of new products and special Exchange deals for customers. Stands are almost sold out at this stage, a testament to the buoyancy of the industry.

The final event details, with a few additional surprises, will be announced in late August. Log on to hospitalityexchange.co.uk for information.

FEATURING

MONICA GALETTI

GILES COREN

MARCO PIERRE-WHITE

AND, SPEAKERS FROM

FIND OUT MORE AT HOSPITALITYEXCHANGE.CO.UK OR CALL 028 9077 6635

hospitalityexchange2018

NIHF LAUNCHES HOSPITALITY EXCHANGE 2018

M

asterchef’s Monica Galetti and Marco Pierre White are among star guests lined up for Hospitality Exchange 2018, to be held at the Crowne Plaza Belfast over October 16-17.

Hotel operators and sector stakeholders gathered at the Crowne Plaza on June 21 for lunch and the official launch of

this year’s Hospitality Exchange.

Exchange organiser, the Northern Ireland Hotels Federation, also launched a new publication at the event, VAT, APD and Tourism in Northern Ireland Response to Evidence Call, outlining its submission to the UK government supporting introduction of a reduced VAT and removal of APD.

David Anderson (Insight 6), Carolyn Boyd (Tourism Northern Ireland), Michael Sullivan (Bullitt) and Mal Meltrustry (Ecolab).

Philip Morgan and Paul Hanna (Molson Coors) Janice Gault (CEO NIHF) and Nachos Diaz (Malone Lodge).

Michael Millar (McCabes), Brian Townley (Get Fresh), Gavin Carroll (President NIHF) and Harry Crawford (Get Fresh).

Paul Caves (Stephens Catering), Dermot O’Donnell (Coca Cola), Frankie McDonald (Ibis City Centre) and Gareth Devlin (Coca Cola).

NIHF GOLF DAY TEES OFF AT LOUGH ERNE RESORT

T

he Faldo course at the five-star Lough Erne Resort was the setting for the Northern Ireland Hotels Federation’s annual golf day, supported

by Henderson FoodService, Coca-Cola HBCNI and Tennent’s NI. Sixteen teams took part in this year’s Texas scramble style competition, enjoying a great day’s golf on what many described as a challenging course. Branded golf balls supplied by Fermanagh Lakeland Tourism were lost (and found) and a number of players spent more time in the rough than on the greens, with one slightly frazzled golfer requesting a wet suit for next year’s event given the amount of shots he had in the water.

The winners on the day were the team from Bishop’s Gate Hotel, with the Winterhalter team a close second. A great dinner from the resort’s Executive

38 • HRNI AUGUST

The Winning Team: Dennis McCann, Ciaran O’Neill, Marc Desmond and Mark Walker.

Chef Noel McMeel brought the day’s events to a close. The challenge for next year has already started with talk

of new talent and, with The Open in Portrush next year, who knows what 2019 may bring…

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hotelprofile

HOTELHUB

THE STATS

DUNADRY HOTEL, ANTRIM

O

ne year on from the McKeever Hotel Group adding the Dunadry Hotel to its portfolio, “and to see what we have achieved in that short period of time is astounding,” says Eugene McKeever MBE, Group managing director. “It has been a EUGENE poignant year of change, McKEEVER in our bid to refurbish and reignite the hotel.

“The Dunadry Hotel is iconic, and it is important to us that we continue to channel its stunning and rich history, whilst ensuring that we position it as a fantastic option to welcome a modern and new audience.

“As we launch phase one of our two-year refurbishment programme, Dunadry is standing in a league of its own compared to other hotels we have acquired throughout the years, we have stepped out of our typical remit and it is

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exciting to see what challenges will come of that.”

A long-term goal is to target the luxury market, offering high-end spa and leisure facilities. “The local people have a great love for the Dunadry Hotel and its history,” he says. “Our aim is to showcase this to the wider public and out-of-state visitors, demonstrating why the Dunadry Hotel is so special.”

For the McKeever Hotel Group, the key challenge currently facing Northern Ireland’s hospitality sector, meanwhile, is the lack of a skilled workforce.

“Although it’s an exciting time for the industry, this increased demand for staff puts a severe pressure on the industry as a whole,” says McKeever. “The Northern Ireland hospitality industry really is thriving at the minute but, if we don’t have the staff behind the scenes to drive this movement, then we lack the sustainability of this growth.”

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HOTEL OPENED: 1966 OWNERSHIP & HISTORY: Built on the site of an ancient fort and once home to both paper and linen mills, the Dunadry was first launched as a hotel by the Falloon family in 1966, followed by the Mooney Group in 1986. Continuing its strong family ethos, in 2017 the McKeever Hotel group added the Dunadry Hotel to its portfolio, which totals five hotels throughout Ireland. The group has just renovated its Grand Ballroom, Linen Suite and Peacock Lounge.

EMPLOYEES: 200 full & 100 part-time STAR RATING: Currently three-star, but on course for four stars.

STYLE: A true rarity; sitting alongside the Six Mile Water with extensive gardens, it has a unique feel. It is a luxury home away from home and, with the recent refurbishments, offers a contemporary twist whilst channelling its original features and rich history.

MARKET POSITIONING: Leisure, business, weddings, conferences, tourism and fishing community.

USPs: Iconic, and rich with stories from times gone by. With historical significance; it was the setting of the famous photo of John Hume, David Trimble and Tony Blair in 1998, post the signing of the Good Friday Agreement, where its famous Peace Tree still stands.

FOOD AND BEVERAGE: From its renowned Copper Bar to the newlyrefurbished Peacock Lounge and Mill Race Restaurant with stunning views over the river, the Dunadry Hotel is the perfect setting for a special occasion or an evening out. Its talented chefs are committed to using fresh, locally sourced produce to create seasonal tasty menus, applying international influences to local favourites. It offers a bespoke blend of coffee, ground in-house and its very own Pecking Peacock Beer, a craft beer sold exclusively at all McKeever Hotels.

AUGUST HRNI • 39

tourismnewsattractions

RUBY ANNIVERSARY AWARDS CELEBRATE TOURISM’S IMMENSE PROGRESS B

eannchor Group head Bill Wolsey received Outstanding Contribution to Tourism while Tourism Hero went to Caitriona Lavery from Hastings Hotels at the ruby anniversary Northern Ireland Tourism Awards.

Held on May 24 at the Europa Hotel, where they were first held 40 years ago, the event was organised by Tourism NI in association with Diageo NI and hosted by former BBC newsreader and Belfast native Maxine Mawhinney.

Winners on the night included Titanic Belfast, which scooped the Best International Experience following its crowning as the World’s Leading Tourist Attraction, and the Museum of Free Derry, which lifted the Authentic NI Experience of the Year.

Derry City and Strabane District Council stepped up to the podium twice as its Slow Food Festival won the NI Food and Drink Experience of the Year and its renowned Halloween festival won Best NI Event or Festival Experience.

The Tourism Entrepreneur of the Year title was awarded to Chris Wilson at Streamvale Open Farm, situated outside Belfast.

In the Best Stay accommodation categories, Bushmills Inn earned the best hotel award, Dungannon’s Spice Cottages lifted best self-catering and the Water’s Edge in Glenarm won the best guesthouse/B&B award.

Armagh City, Banbridge and Craigavon Borough Council picked up two awards – Most Impactful Digital Innovation Award for Night Ride to Armagh: A Digital Transformation and

IRISH DANCE EXHIBITION COMES TO OMAGH

A new exhibition, A Step in Time: The Story of Irish Dance, opened at the Ulster American Folk Park on June 15, featuring almost 100 objects telling the story of Irish dance at home and away over the last 125 years.

The exhibition draws on collections from across National Museums NI, and includes references to the 1904 Feis in the Glens of Antrim, a landmark event in Ulster’s cultural heritage, and to the work of The Gaelic League in promoting Irish language, dance, and traditional crafts in the USA in the early 1900s.

40 • HRNI AUGUST

From left, Terence Brannigan, chairman of Tourism NI; host Maxine Mawhinney; Tourism Hero Caitriona Lavery from Hastings Hotels; and Jorge Lopes, country director, Diageo NI.

Most Promising Authentic NI Event or Festival Experience for Armagh Georgian Festival 2017. And, finally, NI Tourism Heritage Property of the Year went to the Crumlin Road Gaol.

“When you compare today with 1978, the step changes that have happened in our industry cannot be missed nor underestimated,” said Terence Brannigan, chairman of Tourism NI. “In the last six years in particular, the sector has performed consistently well.

“Today we are Lonely Planet’s Best Region in the World to visit in 2018 and we are preparing to host The Open

Championship in 2019, the most prestigious golf event on the planet.”

Jorge Lopes, country director, Diageo NI said: “What a fantastic evening for the tourism and hospitality industry in Northern Ireland. The Awards really served to highlight the significant strides the industry has made over the last four decades and Diageo is very proud to be a part of that journey. Congratulations to all the winners, indeed to everyone shortlisted for awards. I think we can feel extremely positive and excited about the future of tourism in Northern Ireland.”

NATIONAL MUSEUMS NI WELCOME UK ATTRACTIONS SUMMIT

N

ational Museums NI recently hosted representatives from the UK’s leading visitor attractions, museums and galleries at a major conference in Belfast.

The Association of Leading Visitor Attractions (ALVA) held its council meeting at the Ulster Museum, while delegates also had the opportunity to trial a new visitor experience at the Ulster Folk & Transport Museum and share insights and best From left, Kathryn Thomson, National Museums NI; practice with National Museums.

Bernard Donoghue, ALVA; and Rosemary Lightbody Tourism NI. The two-day event was attended by around 60 directors and senior managers from the UK’s leading attractions.

Speakers included National Museums NI, the Shakespeare Birthplace Trust, the Ashmolean Museum (Oxford University Museums), and the UK Forestry Commission.

Specialist curators from National Museums NI gave delegates a highlight tour of the Ulster Museum’s The Troubles and Beyond exhibition, Game of Thrones tapestry and Elements gallery.

The visitors enjoyed dinner at Cultra Manor at the Ulster Folk & Transport Museum, sponsored by Tourism NI. Delegates also took part in a newly developed behind the scenes folklore experience entitled Museum Staff, their Stories and their Secrets which shared the dark and ‘ghostly’ side of working in the museum.

“National Museums NI attract around 800,000 visitors a year from Northern Ireland and from across the world,” said Kathryn Thomson, chief executive of National Museums NI. “We make a significant economic impact for the region and help build Northern Ireland’s reputation on an international stage.” twitter.com: @Hosp_ReviewNI

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tourismnewstravel

PLANS TO CREATE IRELAND’S FIRST FLOATING HOTEL ON HOLD

MV Oliver Cromwell

P

lans to install a Mississippi-style steamer as a floating restaurant and boutique hotel at Crannagh Marina Complex in Coleraine have been scuppered after it sank in the Irish Sea. The MV Oliver Cromwell, an iconic 36m Gloucester paddle wheeler and riverboat hotel, sank on May 26, just off the coast of Anglesey, England, while being towed to its new home.

It was purchased from English Holiday Cruises in January for £245,000, with

Crannagh planning to rename the vessel and invest £100,000 in an internal refit to transform it as part of a £500,000 development project for the marina.

“We were really looking forward to conducting a major refurbishment of the vessel and transforming it into a luxurious 15-bedroom static hotel and restaurant on the picturesque River Bann,” said Seamus Carey, owner of the Complex. “It was to be Ireland’s first ever floating hotel and a great addition to the north coast’s tourism offering.”

After two marine surveys, and completion of the necessary paperwork for transit, the MV Oliver Cromwell commenced its voyage under tow, and proceeded for over 200 nautical miles before running into difficulties and ultimately sinking.

Crannagh is now reviewing alternative options for a replacement boat, which it hopes will be secured by the end of the summer and in operation before 2019.

FLYBE BEGINS NEW ROUTE TO DONCASTER SHEFFIELD

F

lybe has started a new year-round service between George Best Belfast City Airport and Doncaster Sheffield Airport with flights operating five days a week on Sunday, Monday, Wednesday, Thursday and Fridays. Seats can be booked now for travel through to Ken Harrower, country manager Ireland for Flybe, right, and Annadale Under 13’s coach Ronnie Smyth ‘push back’ the airline’s inaugural flight March 30, 2019. to Doncaster.

Annadale Junior Hockey Club helped the ‘push back’ of the inaugural flight on June 15 as the players headed off to take part in the UK Under 13 Hockey Championships in Nottingham.

“Doncaster is a new destination for Flybe from Belfast and really strengthens our offering to customers travelling to and from the recognised ‘Gateway to Yorkshire’,” said Roy Kinnear, chief commercial officer at Flybe.

“The airport is conveniently located just 5km from Doncaster and less than 30km from Sheffield, and today’s inaugural flight coincided with the opening of the Great Yorkshire Way motorway link road from the M18 leading directly to the airport.”

Ellie McGimpsey, aviation development manager at Belfast City Airport, said: “Doncaster is a great addition to our ever-expanding UK and Ireland route network and we’re delighted to welcome the first passengers to Belfast today.

Flybe is our largest airline by number of routes and our strong relationship ensures frequent connectivity to a number of locations for both business and leisure passengers.”

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WINGING IT FROM CHINA

Leading travel writers from China have visited Northern Ireland, as guests of Tourism Ireland, Hainan Airlines and Tourism NI. They flew to Dublin on the inaugural Hainan Airlines flight from Beijing – the first ever direct flight from Mainland China to the island of Ireland.

Representing a range of print and online publications, the journalists have a combined audience of around 43 million readers. The aim of their visit is to highlight the new flight and ease of access from China to the island of Ireland to their readers, as well as some of the many things to see and do here on a holiday.

NORTHERN IRELAND SHOWCASED IN METRO AND TRAIN STATIONS Tourism Ireland has teamed up with Logitravel – one of the largest online travel agents in Spain – for a joint promotional campaign to raise awareness of Northern Ireland as a fantastic holiday destination and drive sales of Logitravel packages and coach tours from Spain.

The campaign will run until mid-July, to take advantage of late booking patterns among Spanish holidaymakers. It includes billboard ads in metro stations in Madrid, including the metro at the home stadium of Real Madrid, and train stations in both Madrid and Barcelona; expected to be seen by millions of commuters over a fourweek period.

CITY AIRPORT SUPPORTS FOOTBALL CLUB

Six coaches at a West Belfast-based football club have progressed through the Irish Football Association’s Level One Coaching Award, thanks to support from George Best Belfast City Airport.

The financial support, which St. Oliver Plunkett Football Club received from the airport’s Community Fund, meant coaches could take extra time to complete the IFA course, which consists of theoretical and practical sessions aimed at providing coaches with a certified Child Protection module and a first aid qualification as well as information and examples of how best to coach players.

AUGUST HRNI • 41

businessnews

FRESHLY CHOPPED AND MOUNT CHARLES ANNOUNCE PARTNERSHIP DEAL

1) From left, Gavin Annon, head of Sales and Marketing at Mount Charles; Brian Lee, co-founder and CEO of Freshly Chopped; and Trevor Annon, founder and chairman of Mount Charles.

H

ealthy fast food retailer Freshly Chopped has formed a strategic partnership with Mount Charles, Ireland’s largest indigenous foodservice and business support services provider.

Mount Charles will roll out Freshly Chopped across Northern Ireland and Donegal, with six high-end standalone outlets to be initially opened on Northern Ireland high streets including a first flagship store on Donegall Square West in August.

“As a family-owned business with deep roots in the communities we serve, we always listen to what our customers want and continue to deliver innovative experiences,” said Gavin Annon, head of Sales and Marketing at Mount Charles. “Today’s customer is focused on service and provenance, and Freshly Chopped, like ourselves, is an indigenous food company that uses the highest quality and freshest produce available.”

Brian Lee, co-founder and CEO of Freshly Chopped, said: “When we founded Freshly Chopped six years ago, our mission was to make it as easy as possible for people to eat healthily. This partnership with Mount Charles will help us to continue our journey of bringing healthy fast food to more people across the island of Ireland.”

Founded in Dublin in 2012 by Brian Lee and Andy Chen, the franchise business has 46 stores across the island of Ireland and has also recently opened an outlet in Cyprus.

MOUNT CHARLES NAMES NEW APPOINTMENTS

M

ount Charles has made three new appointments.

Darrin McCartney, director of cleaning, security and support services, has worked in the contract cleaning industry for 25 years, managing cleaning contacts in the FMCG sector with both Tesco and Sainbury’s, as well as in the aviation sector with leading airlines and airports including Belfast International Airport, George Best Belfast City Airport and Liverpool John Lennon Airport.

His most recent experience has been in the management of large local government cleaning contracts, and specialist pharmaceutical cleaning, as well as in the development of waste management programmes and recycling initiatives linked to cleaning services.

Andrew Wiggam, regional operations manager, has held previous roles in the quick service restaurant sector with McDonald’s, in the convenience retail sector and, most recently, a senior operational role with Elior, working with clients including Tesco, Sainsbury’s, Michelin and various NHS Trusts across the UK. He will be responsible for maintaining interactive client relationships, ensuring the company’s outlets and brands are delivering value and innovation to both customers and clients.

Connor Donnelly, systems and reporting accountant, is an accredited member of the Association of Chartered Certified Accountants with over 10 years’ experience in working with some of Northern Ireland’s leading top 100 companies in the construction, recruitment, manufacturing and logistics sectors.

He is responsible for consolidating data across the business estate to prepare management accounts, statutory accounts/ submissions, budgets, cash flows and other reports that address and measure business performance. Additionally, Connor manages the IT Department, including cashless payment systems, CRM application Gold-Vision and GDPR legislative preparation.

LOUGH ERNE RESORT EXPANDS SENIOR TEAM L standards of the resort by providing quality service ough Erne Resort has added to its experienced and products for guests across all areas of the team of senior management with the strategic resort,” said William Kirby, general manager at appointment of Justin McGreevy as resort operaLough Erne Resort. tions manager.

“With an excellent background in international He moves from a senior operations role at a hospitality at the highest calibre, I have no five-star hotel in Killarney and has international doubt that Justin will fit in perfectly and provide a experience, having worked in all aspects of the fantastic service to our many guests who stay with hospitality industry, both at home and overseas Justin McGreevy us due to our reputation for quality and luxury.” at destinations including France, Switzerland, Italy, McCreevy said: “Lough Erne Resort is renowned Austria and London.

“Due to increasing guest visits and continued growth in our for delivering the highest level of service and for its focus on customer satisfaction, all whilst located in exceptional food and beverage offering, we felt it was important to invest surroundings.” in a senior position to help us further enhance the service

42 • HRNI AUGUST

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AUGUST HRNI • 43

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DRINK DISTRIBUTORS

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

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

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

AUGUST HRNI • 45

DRINK DISTRIBUTORS

NELSON SAUVIN LTD - THE NEW NAME IN BEER

CONTACT US @NSCraftBeers enquiries@nelsonsauvin.co.uk Conall: 07813178552 Derek: 07908728710 Peter: 07789507559 OUR BREWERIES

NORTHERN IRELAND’S LEADING DISTRIBUTOR OF CRAFT BEER

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46 • HRNI AUGUST

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FOODSERVICE

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AUGUST HRNI • 47

INDUSTRIAL CLEANING

INDUSTRY ORGANISATIONS

INTERIOR FITOUT

Over 60 years’ experience specialising in refurbishment and fitting out: + Principal Contractor Specialist Joinery Manufacture + Solid Surface Fabrication + Planned and Reactive Maintenance

INDUSTRY ORGANISATIONS

+44 (0)28 9332 9000 info@mccuefit.com

mccuefit.com

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

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

48 • HRNI AUGUST

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PROPERTY CONSULTANTS

SEAFOOD

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SEAFOOD

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

T: 028 4277 1316

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UPHOLSTERY SPECIALISTS

RECRUITMENT

Reach more jobseekers with RecruitNI We have a range of packages on offer.

Contact a representative: Tel: 028 9055 4627 info@recruitni.com www.hospitalityreviewni.com

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AUGUST HRNI • 49

q&a

HOTELS

THE LAST WORD SOCIAL

Peter Kay

FAVOURITE FOOD: Scallops/fillet steak/panna cotta – perfect meal FAVOURITE RESTAURANT: The Pot Belly LAST HOTEL YOU STAYED AT: Aghadoe Heights, Killarney LAST BAR/NIGHTCLUB YOU VISITED: Sweet Afton FAVOURITE PLACE IN THE WORLD: Haven’t been recently but have great memories in Mullaghmore, Co Sligo INDOOR CONCERT OR FESTIVAL: Concert LAST HOLIDAY: Portugal

Slieve D Newca onard stle

DRINKS

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Lucozade BEER OR CIDER: Beer WHITE OR RED WINE: White WHISKEY OR BRANDY: NeitherDisaronno GIN OR VODKA: Gin – love all the local NI gins.

COCKTAILS OR BUBBLY: Bubbly

s

rtone

nde The U

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Barak Obama, Billy Connolly, Muhammad Ali, my dad

NAME

NIALL BURNS

COMPANY

SLIEVE DONARD RESORT & SPA

JOB TITLE

RESORT OPERATIONS MANAGER HOW LONG HAVE YOU BEEN IN THIS ROLE? Two years.

DESCRIBE A TYPICAL DAY? The Slieve is such a unique place, and we are very fortunate to have the opportunity to look after such a variation of fabulous customers and events; Van Morrison concerts, worldwide golfers ready to experience the number one course in the world through to brides and grooms and a Christmas 50 • HRNI AUGUST

ONE ITEM YOU COULDN’T LIVE WITHOUT? My phone

experience, that turns the resort into a truly magical place. This results in the typical saying ‘There is no typical day!’

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Jamie Dornan (purely for the accent)

WHAT WAS YOUR FIRST JOB? Floor waiter at The Village Inn, Killyclogher.

ENTERTAINMENT

WHAT IS YOUR IDEAL JOB? Hotel general manager

FAVOURITE TV SHOW: Anything sport related FAVOURITE FILM: Inception FAVOURITE ALBUM CURRENTLY LISTENING TO: Spotify mix normally (depends on the mood) FAVOURITE BAND: The Undertones LAST BOOK READ: Leaders Eat Last, Simon Sinek FAVOURITE CELEBRITY: Peter Kay

FAVOURITE QUOTE? “Small things make perfection, but perfection is no small thing,” Henry Royce THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Don’t take anything for granted.

INSPIRATION IN YOUR LIFE? Outside of work - my mum and my wife Professionally – James McGinn

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LS

VIRGIN, SEASONED, AND SHERRY

O UR SIGNATURE TRIPLE CASKED BLEND NOW AVAILABLE

INSPIRE CHARACTER. SIP SLANE RESPONSIBLY. SLANE & SLANE CASTLE ARE REGISTERED TRADEMARKS. © 2018 SLANE CASTLE IRISH WHISKEY LIMITED

ORCHARD THIEVES CIDER NEW 568ML Bottle

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t h e b o l d a p p l e ta s t e worth thieving

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