Hospitality Review NI December 2017 by Helen Wright

DECEMBER 2017

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

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DECEMBER 2017

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

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DRINKS INDUSTRY CALLS FOR LOCAL ADOPTION OF MINIMUM PRICING By John Mulgrew

STILL WATERS RUN DEEP: FRESH FISH SUPPLIER CELEBRATES 75 YEARS P9

A RUM TIME: THE NEXT BIG TREND IN SPIRITS, LED BY GOLDEN RUM PS12-19

AMBUSH: BUSHMILLS IS TARGETING A WIDER MARKET WITH RED BUSH PS32-34

ocal drinks manufacturers and the pub sector are calling for Northern Ireland to follow Scotland’s lead and bring in a minimum price for alcohol. The UK’s highest court has rejected a challenge against plans to use minimum pricing for alcohol to improve public health in Scotland. On November 15, seven Supreme Court justices in London dismissed an appeal by the Scotch Whisky Association. Tom McCusker, managing director of C&C Group Ireland, which produces cider, beer, wine and soft drinks, said it had been a “strong and vocal supporter of minimum unit pricing, as progressive legislation that will promote and encourage a responsible relationship with alcohol in society. “We welcome the landmark decision of the UK Supreme Court to uphold its introduction in Scotland,” he said. Colin Neill, chief executive of Hospitality Ulster, said a new Executive “or in its absence the UK government” should follow suit. “The ruling by the UK Supreme Court clears the way for Scotland to introduce price controls on cheap alcohol to tackle problem drinking,” he said. “With both the Republic of Ireland and Wales also planning to introduce a minimum unit price for alcohol, the days

of alcohol being sold at pocket-money prices are hopefully coming to an end. “However, despite the fact that there has been widespread support across all the Northern Ireland political parties in the past, the lack of a devolved government and the fact that Westminster is unlikely to introduce a minimum unit price, means it could be some time before Northern Ireland follows suit. “It is important to say, however, that minimum pricing will not be the panacea for all harmful drinking practices, nor will it drive more people back to the pub. “Where we will see some difference, however, is the move away from trying to tackle our alcohol problems simply through higher taxation and regulatory obligations, as these measures have never proven to be effective.” Dr Paul Darragh, chair of the BMA’s Northern Ireland’s public health forum, said: “I wholeheartedly welcome this ruling. BMA Northern Ireland has been lobbying for the introduction of minimum unit pricing for alcohol here for several years.”

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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.

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

IN SUPPORT OF MINIMUM UNIT PRICING FOR ALCOHOL T

he Supreme Court has rejected the Scotch Whisky Association’s legal challenge against minimum unit pricing for alcohol in Scotland (see p3), paving the way for its introduction. Many - albeit not all - in the local drinks industry and hospitality sector would like to see minimum pricing introduced in Northern Ireland too; should restoration of our devolved government ever become a reality of course… Minimum unit pricing is such a contentious issue, with the opposition summed up by a statement published by the Drinkers’ Voice ‘independent network of moderate drinkers’ following the Supreme Court ruling. It reads: ‘The poor, the young and the moderate majority are being made to pay the price for the excessive drinking habits of a few middle aged and middle-class drinkers. It won’t be the ideologically-driven Rioja drinking medics and academics who have campaigned for this measure that will feel the pinch but the average man and women that enjoys the simple pleasure of a drink at a price they can afford.’ The issue has become a class war, and Drinkers’ Voice even goes on to describe the impact of the ruling as an attack on Scottish culture and heritage. There may be an element of validity to this viewpoint; certainly, the issue of middle-class drinkers throwing back a bottle of wine a night or a few too many gin bowls has been well documented, and these excessive drinkers will not feel any impact from minimum unit pricing. However, wider efforts are underway to promote a moderate drinking message and, boosted by a growing national interest in health and exercise, there is evidence that drinkers in the UK and Ireland are taking this message on board and modifying their drinking habits. Many of the drinks companies have been focusing on a ‘drink less, drink

better’ message, aimed at cutting unit consumption (while maintaining profit margin of course). And positive reports have emerged of Millennials identifying drunkenness as ‘uncool’ and something older people do. Among the cleverest advertising I’ve seen in recent years has been Heineken’s When you drive, never drink campaign with racing car driver Jackie Stewart. Imagine that; a global brand using its ad spend to tell people not to have a beer… Heineken is on trend with its message, however, and the campaign is highly successful in its dual aim of promoting a responsible drinking message while elevating the brand as a more sophisticated and cool alternative to other session-drinking beers. So, is it fair to penalise drinkers of high-abv, low-cost alcohol? Yes, it is. No-one is saying a Rioja drinker is superior to, or more responsible than, a cheap vodka drinker. However, high strength, low-cost alcohol runs counter to the overall message of moderate drinking, and, realistically, the likelihood of people drinking low-cost, highstrength Scotch, cider or whatever it is in controlled units or measures is low. Yes, excessive drinkers may still want to drink, and greater efforts may be required to combat the illegal drinks trade, but reducing the easy availability of very cheap booze should be a positive step and a contributor towards the goal of reducing the blight of alcohol abuse. Without irony, I now turn to wish the local hospitality trade a buoyant festive trading period. The trade has long extolled the benefits of moderate drinking in a controlled venue, over binge drinking of cheap retail alcohol in the home or on the streets, and may your customers drink less but drink better this Christmas! Many thanks to all our advertisers and readers for their support this year, and best wishes for the New Year.

Alyson Magee

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news

BELFAST AND CAUSEWAY COAST DECLARED WORLD’S LEADING REGION TO VISIT IN 2018 TOP 10 REGIONS IN LONELY PLANET’S BEST IN TRAVEL 2018: 1. Belfast and the Causeway Coast, Northern Ireland 2. Alaska, USA 3. Julian Alps, Slovenia 4. Languedoc-Roussillon, France 5. Kii Peninsula, Japan 6. Aeolian Islands, Italy 7. The Deep South,USA 8. Lahaul and Spiti, India 9. Bahia, Brazil 10. Los Haitises National Park, Dominican Republic

Pictured are John McGrillen, CEO of Tourism NI; Nóirín Hegarty, operations director Ireland at Lonely Planet; and Niall Gibbons, CEO of Tourism Ireland.

elfast and the Causeway Coast has been named the number one region in the world to visit in 2018 by Lonely Planet. The leading travel media company unveiled the accolade on October 24 in its prestigious Best in Travel 2018 collection of the world’s hottest trends, destinations and experiences for the coming year. Tourism Ireland plans to maximise exposure of the accolade over the coming weeks and months, rolling out a promotional campaign in 14 key markets. Welcoming the news, Niall Gibbons, CEO of Tourism Ireland, said it “will surely help to inspire travellers everywhere to put Northern Ireland on their holiday wish-list for next year.” John McGrillen, chief executive of Tourism NI, said: “This is a game

changer for Belfast and the Causeway Coastal Route and indeed the rest of Northern Ireland. This accolade will give a massive boost to our marketing campaigns, helping us engage with an even bigger global audience who look to Lonely Planet for new, unique and special places to help plan their holidays.” Belfast is described in Lonely Planet’s Best in Travel 2018 as ‘full of hip neighbourhoods that burst with bars, restaurants and venues to suit all tastes. The rusting old docklands are now the vibrant Titanic Quarter, home to fancy apartments and a sensational museum’. Belfast shares the accolade with the Causeway Coast, ‘whose timeless beauty and high-grade distractions – golf, whiskey and some of the world’s most famous rocks – are more popular now than ever’.

BELFAST AND DERRY SUBMIT BID TO BECOME EUROPEAN CAPITAL OF CULTURE 2023

joint #WeAre2023 bid to become European Capital of Culture in 2023 has been submitted by Belfast and Derry, ahead of its presentation to a 12-strong expert judging panel at the end of November. With the shortlist to be revealed mid-December, if successful, the joint team will carry out further public engagement and develop a second bid submission by summer 2018. The winner will be announced later in 2018, when preparation for a year-long programme of cultural events in 2023 will start in earnest. The team is keen that support continues to grow over the next month, and is asking as many people as possible to do their bit for the bid by adding their names to the ever-growing list of supporters at www.weare2023.eu. www.hospitalityreviewni.com

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MICHELIN GUIDE NOD FOR LOCAL PUBS Eight Northern Ireland pubs have secured a coveted mention in the 2018 Michelin Eating out in Pubs guide. The Bull & Ram in Ballynahinch, Co Down is a new entry this year, while other successful Co Down listings include Balloo House (Killinchy), the Pheasant (Annahilt), Poacher’s Pocket (Comber), Pier 36 (Donaghadee), and Parson’s Nose and The Plough Inn (both in Hillsborough). Billy Andy’s at Mounthill, near Larne is the sole representative for Co Antrim in the Michelin guide. Twenty-two pubs in the Republic of Ireland also feature in this year’s guide.

TOURISM IRELAND WINS BEST STAND FEATURE Tourism Ireland has picked up an award for ‘best stand feature’ at World Travel Market (WTM) in London, the largest global event for the travel and tourism industry. The award recognised a giant Finn McCool on the Tourism Ireland stand, which was perched on replica Giant’s Causeway stones offering show visitors the opportunity to take a fun ‘selfie’. About 51,500 travel professionals from 182 countries and regions around the world, and over 3,000 international media, attend the event.

BELFAST TO HOST MAJOR INTERNATIONAL FORUM Belfast is set to host a major international travel forum in June 2018, Hosts Global Forum, bringing together 100 of the world’s leading destination management companies plus 100 leading meeting and incentives buyers and planners. Taking place over June 21–24, 2018, the Forum will be delivered using a public and private sector delivery approach involving Hosts Global, Tourism NI, Hastings Hotels, Moloney & Kelly, Belfast City Council, Visit Belfast, Belfast Waterfront, Titanic Belfast and The Merchant Hotel.

DECEMBER HRNI • 5

news Pictured are, from left: Sean Owens, IFEX Salon Culinaire director; Glenn McDowell, Team Ireland butcher; Rhonda Montgomery, founder and CEO of Butchery Excellence Ireland; and Caroline McCusker, IFEX event manager.

‘SERVING UP’ NEW EXHIBITORS AT IFEX 2018 N

ext March, Northern Ireland’s premier food, drink, retail and hospitality event – IFEX – returns to the Titanic Exhibition Centre. As the onestop shop for the hospitality, foodservice and retail sectors in 2018, IFEX is set to offer more ingredients for a successful show than ever before. Owned by Fresh Montgomery – the company behind IFE, Hotelympia, the Great Hospitality Show and ScotHot, IFEX will retain all of the elements that it’s best known for, while a new partnership with Butchery Excellence Ireland will see the addition of a sister event Meat@IFEX; doubling the original floorspace of IFEX. Taking place from Tuesday, March 20 to Thursday, March 22, the 2018 event will welcome a host of new exhibitors, who will be on hand to showcase innovative new products, services, features and exclusive show offers. They will join show sponsors – Flogas and Stephens Catering, alongside seasoned exhibitors who will be making new contacts, meeting current customers, and ultimately generating sales at IFEX 2018 – the biggest and most exciting IFEX trade expo to date. Caroline McCusker, IFEX event manager, Fresh Montgomery, said: “IFEX is firmly rooted in Northern Ireland’s hospitality industry and we’ve had a great response to IFEX 2018, with many of Northern Ireland’s biggest names in the foodservice and hospitality sectors already securing their space. Their on-going commitment to the show underpins the return that IFEX delivers for exhibitors and how important exhibiting at IFEX is to securing sales and making new contacts. “IFEX has always been an excellent

show with a vibrant mix of suppliers, buyers, chefs, competitors and features, and the forthcoming event will be no exception. We have partnered with Northern Ireland company, Butchery Excellence Ireland, to add an international dimension to IFEX with the addition of a sister show – Meat@IFEX – and the arrival of the World Butchers’ Challenge. Team Ireland is set to be announced within the coming weeks, and they’ll be competing against an incredible 13 international teams who are all travelling to Northern Ireland for the World Butchers’ Challenge.” With over 70% of show space already secured, confirmed exhibitors include show stalwarts – Stephen’s Catering, Henderson Foodservice, Hugh Jordon, BD Foods, Bunzl McLaughlin, JD Catering Supplies, Lynas Foodservice, Nestlé (Ireland), North South Retail and Unilever Ireland. There are many new names committed to IFEX 2018 including The Galgorm Group, Dairyglen Products, Uniformal, Reach Retail Services and Rentokil Initial. As one of Northern Ireland’s longest running trade exhibitions, IFEX attracts over 6,000 visitors from the food, retail and hospitality sectors over three days. With a strong history of being the stomping ground for talented young culinarians, skills are high on the agenda, with the Salon Culinaire raising the bar in terms of culinary expertise in Northern Ireland. IFEX 2018 is taking place over March 2022, 2018 at the Titanic Exhibition Centre. Visitor registration for the event will be live in November 2017. For further information, see www.IFEXexhibition.co.uk or follow on Twitter @IFEX_NI / #IFEX

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chefprofile

CHEF PROFILE ALEX GREENE, HEAD CHEF AT MICHELIN-STARRED DEANES EIPIC TALKS TO ALYSON MAGEE

WHEN DID YOU FIRST GET INTO COOKING? My first job was in a kitchen washing dishes and doing general vegetable preparation and things like that when I was 11. That was in a local restaurant, the Buck’s Head in Dundrum, and then Alison Crothers started bringing me into the kitchen more when I was 13, 14 and 15, and that’s where it all began. HAVE YOU ANY CULINARY QUALIFICATIONS? I studied in Newry for the NVQ 1, 2 and 3 from the age of 16 to 18, and then I went back to college when I was 21 to do my culinary arts degree. WHAT IS YOUR BACKGROUND IN THE TRADE? I went from the Buck’s Head to the

Michelin-starred Deanes Restaurant in Howard Street, Belfast when I was 17 as chef de partie. I worked at Deanes for two years and then went to London to join The Gordon Ramsay Group. For the majority of the time I worked at Gordon Ramsay at Claridge’s and then for a while at Gordon Ramsay’s Petrus as chef de partie. I spent nearly two years in London before leaving for New Zealand where I worked as a sous chef at a fusion restaurant called Saffron, which is one of the best restaurants in Southland. I was in New Zealand for a year and a half, and then there was a six-month period when I came back to Ireland and worked in a number of different places including the Cliff House Hotel in Co Waterford. HAS ANYONE INSPIRED YOU IN YOUR CAREER? All the people I have worked with have inspired me, Alison at the Buck’s Head; Michael Deane of Deanes; Steve Allen at Claridge’s; and Peter Gawron at Saffron in New Zealand. I especially admire Michael Deane’s management style, and the support and time he gives to all of the Deanes chefs. WHEN DID YOU JOIN YOUR CURRENT VENUE? I came to Deanes EIPIC in May last year and have just been appointed head chef. WHAT STYLE IS YOUR COOKING? From the early days, especially working at Deanes, it has been classical flavours

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with modern influences. In New Zealand, the head chef was of Thai origin and introduced me to a lot of new ingredients. It was certainly not the classic British flavours, but something a bit different, so I learned a lot about fusion cooking and new ingredients and new ideas. WHAT IS YOUR FOOD SOURCING POLICY? As local as possible. We get our vegetables from a grower in Comber, Leon Fraser; if you want something he’ll grow it for you and 90% of our vegetables come from him. Our meat also comes from local suppliers, Peter Hannan and Carnbrooke, and our fish is from Irish waters. WHAT SIZE IS YOUR STAFF? In EIPIC, we have four kitchen staff in total, including myself. WHOSE CAREER WOULD YOU WISH TO EMULATE? It would be no one person, I’ve taken different influences from the different chefs I have been lucky enough to work with so far. I believe it’s important to take influence from other chefs but also to remain original and true to my own cooking style. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? Foraging, it’s something I always do on my days off. I’m from Dundrum, and it’s fantastic around Tollymore Forest and up Slieve Donard, and then along Murlough Nature Reserve for things like sea herbs and sea vegetables. For the size of the area, there’s a lot of great stuff can be sourced.

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foodnews

INDUSTRY GEARING UP FOR EVEN GREATER SUCCESS IN 2018 BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

t’s been quite a year for tourism in Northern Ireland. The statistics are moving strongly in the right direction and benefiting our vibrant hospitality sector in Belfast and further afield. While there’s been encouraging progress in many areas, there’s been little real progress in the campaign to bring our costs into line with the Republic of Ireland, our closest neighbour, especially in terms of VAT and opening hours. Both require political intervention. One of the many highlights for the industry came in October when Lonely Planet commended Belfast, the Giant’s Causeway and the Causeway Coastal Route, naming it the top travel region for 2018. The travel bible recommends readers take a chance to get up close and personal with the geology, nature, and ultimate beauty of the north of Ireland. I am sure that a great many will readily follow this guidance. There’s also been some marvellous coverage in the magazines and newspapers of Northern Ireland, especially its superb food and drink as well as hotels, guest houses and restaurants over the past year. BBC Northern Ireland’s Last Night of the Proms at the National Trust’s Castle

Coole estate also showcased the spectacular beauty of Fermanagh to a wider audience. Such accolades just don’t happen ‘out of the blue’. They take a huge amount of work by the industry and especially Tourism Ireland and Tourism NI. Both organisations are working determinedly and creatively to achieve a substantial rise in visitor numbers and to persuade tourists to spend more time with us. And the statistics show they are winning and getting the better of our biggest competitors. It’s also fair to say that the industry continued to move closer together in the past year. We’ve certainly appreciated the support that we’ve received – and continue to receive - from the tourism organisations and the wider stakeholder base for our efforts in Britain and Ireland to promote Northern Ireland as a great food destination. There’s also been a continuing high

level of investment by the private sector in quality hotels and restaurants over the past few years… and this looks likely to continue in both the short and long terms. One of the biggest game-changers has been the hugely popular Game of Thrones HBO series. There’ll be more than a few tears when the global television series ends. Fortunately, the show has helped to establish Northern Ireland as a genuinely internationally-competitive location for movies and television programmes. Huge investment underway around the Belfast Harbour Estate will ensure we have the state-of-the-art facilities industry now demands. And there’s been equally important investment at locations outside the city. As we stand on the threshold of another year, the tourism and hospitality sectors are well placed for even faster growth. I believe we will continue to build on the collaboration and co-operation involving all stakeholders to ensure success in 2018.

MUSGRAVE MARKETPLACE UNVEILS UPGRADE OF ITS DUNCRUE SITE

have access to the best advice esults of a £1.1m investment, to help drive their business and 52,000-square-foot forward. upgrade, of its Belfast branch at “Today, we are experiencing Duncrue was recently unveiled by double-digit growth; no mean Musgrave MarketPlace. feat in an uncertain financial Three new jobs were created climate. as a result of the refurbishment, “Musgrave MarketPlace has which was showcased to proved to be a huge success hundreds of special guests, retail, and we’re certain that the foodservice and SME businesses recent improvements will secure at an opening event. The its future and help us increase Duncrue site was built in 1982. Pictured are, from left, Noel Keeley, managing director, Musgrave footfall and revenue for many “We now employ 182 people Wholesale Partners; Garry Williams, general manager, Musgrave MarketPlace; and Michael McCormack, managing director, Musgrave years to come.” at our Duncrue site making it MarketPlace. New speciality areas and one of the largest facilities of state-of-the-art technology are its kind in Northern Ireland,” entrance, we have created specialist included in the upgrade, alongside said Michael McCormack, managing roles within our team, including a sustainable features such as energy director, Musgrave MarketPlace. fresh specialist, and sourced hundreds efficient fridges, a new heating system “As well as changes cosmetically to of new products for our customers and LED lights throughout. the building, which includes a new so that they can stay on-trend and

8 • HRNI DECEMBER

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FRESH FISH IS OUR HERITAGE - CELEBRATING 75 YEARS OF STILL WATERS

017 marks 75 years of Still Waters. Still Waters the vessel build by our grandfather. Still Waters, the fishermen our family reared and Still Waters as it is today, a successful processor and exporter of fresh local seafood we can be proud of. On reflection, we think fondly of the people who over 75 years have built, supported and paved the way for what our family business is today. We think of them fondly as our seafood heroes! People who have worked hard, risked their lives and committed themselves to sourcing and producing a fine taste of home. SEAFOOD HERO #1 Our grandfather Alexander Shaw, founder and skipper of the ‘Still Waters’ fishing vessel. We remember our grandad as a fine fisherman, an honest business man and a hard worker who spent a life time fishing from his boyhood. In 1942, he built and paid for the ‘Still Waters’ before it left the ship yard. A different piece of machinery than what you see trawling todays seas, it had no amenities, no facilities and no navigational aids. Alex was a true provider, a fearless hunter and a gifted fisherman. www.hospitalityreviewni.com

SEAFOOD HERO #2 The skippers and the trawler men. As a family, we’ve lived the lives of trawler men. We’ve sailed the seas, battled the storms and have dared to dance the tides. Daily we pay homage to the great skippers who bring to shore our fresh local fish, the men our food provenance culture relies on to provide a taste of home. To every skipper we have relied on, who has slept nights at sea, to every trawler man who bares the bruises and scars of a life at sea and lives to tell the tale, and for those who haven’t come home, we salute you. SEAFOOD HERO # 3 Our workers, the earlier risers. Morning after morning, season after season, they grace our factory with their light hearts, witty banter and determination to get the job done. Working in a fish factory isn’t easy, nor glamorous! But, they wear our Still Waters brand with pride, they care about our product, our customers and each other. Our workers make our business tick like a fine Swiss clock! SEAFOOD HERO # 4 – Finally, a special tribute, from ‘Still Waters’ to dad, Angus Carson. Sometimes there are no words to express

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a level of gratitude, respect and love, but a good place to start would be summed up in the following quotation: “Every father should remember that one day his son will follow his example instead of his advice.” Dad was a well-respected skipper having been shown the ropes by our grandfather. He was like a warrior

at sea, fishing through gales when bigger boats wouldn’t stray from the harbour. He pioneered pieces of fishing ground that had never been fished before. He was relentless, fearless and determined. A future for fish? Men have been catching fish since over 100,000 years ago, and over the years and very recently we have seen changes to attitudes in consumption, social, technological and political changes, which all determine the direction of our business. Our success lies in our commitment to the sustainability agenda, our strong routes in the fishing village of Portavogie, and in the support of our seafood heroes. With that in mind, we look forward to celebrating many more years of ‘Still Waters’. DECEMBER HRNI • 9

restaurantprofile

Little Big Fish, Donaghadee OWNER RUTH KIMBLEY AND GENERAL MANAGER JONATHAN COBAIN TALK TO ALYSON MAGEE with good food and excellent customer service, makes a pretty satisfying dining experience.

Ruth Kimbley

WHEN DID LITTLE BIG FISH OPEN? Ruth: We’ve been open for almost two months. My background is in marketing, communications and quite recently within the food industry so I’ve been lucky to become well acquainted with great chefs and restaurant managers including the now Little Big Fish Head Chef Andy Archer and our General Manager Jonathan Cobain. TELL US ABOUT THE SPACE YOU HAVE Jonathan: It’s set for 60. However, it can be extended to six per booth and the back can be turned into a larger area, to about 80-85 seats. Ruth: There are about 12 seats in the lounge area around the open fire. Our customers really enjoy relaxing here with a nice glass of wine or cocktail, some tapas and taking in a beautiful sea view. WHAT FEEL ARE YOU AIMING FOR? Ruth: I’m aiming for a rustic, comfortable home-from-home feel; somewhere people are happy to stroll into after a walk by the sea and sit by the fire with a glass of wine and tapas or come in for a full meal. I feel that an open fire, a sea view, combined

10 • HRNI DECEMBER

WHAT’S ON YOUR MENU? Ruth: Fresh local seafood. We do cater for everyone though. There are some vegetarian options, and there will always be a meat option whether it’s chicken, roast beef or ribeye, and this Christmas, beautiful Wicklow venison. We’ve had a menu running from September, but Head Chef Andy Archer has crafted a new menu for the winter/festive season. People don’t really associate seafood with winter warmer food, but our winter menu includes dishes such as pancetta wrapped monk loin, sea trout and crab crushed potatoes and a sensational seafood chowder including hake, violet potatoes, mussel and dulce and Champagne bubbles. It’s seafood worth celebrating! Jonathan: We seem to have created some Little Big Fish signature dishes that people keep coming back for such as our chilli and chorizo crab claws. We like to keep our cocktails quite classic; we’ve created a rum concoction called ‘Shipwrecked’ that seems to be a customer favourite. DOES YOUR MENU CHANGE? Ruth: Generally, it will change with the seasons. It’s important that the fish is fresh off the boats so basically whatever the boats bring in, we’ll serve. WHAT IS YOUR FOOD SOURCING POLICY? Ruth: Provenance is a priority for us. Our main supplier, who is obviously our

seafood supplier, is Still Waters, which gets all their fish from local harbours including Portavogie, Kilkeel and Greencastle. They’re based in the fishing village of Portavogie, 14 miles from the restaurant, and have a great relationship with the local skippers and trawler men so we get the freshest of seafood. Jonathan: We have a pretty compact list of suppliers and it’s important they’re local. Head Chef Andy uses Carnbrooke for our meats, Arnott’s for fruit and vegetables, Erganagh dairy, Young Buck blue cheese, Sperrin mountain cheese, Broighter Gold rapeseed oil and Clandeboye yoghurt to name a few. WHO ARE YOUR CUSTOMERS? Ruth: For a long time, our customers were local, and we’ve been seeing a lot of familiar faces week after week. Customers have been coming from further afield though through word of mouth. A lot of our marketing at the moment is done online and it’s working well for us. We’re very interactive with our online followers and our following has been growing rapidly across facebook, Instagram and Twitter. HOW DO YOU SEE THE RESTAURANT DEVELOPING? Ruth: Our passion is fresh, local seafood prepared and served with excellence. As long as we keep delivering that, we’re happy everything else will eventually come together. 27 The Parade, Donaghadee Tel: 028 9122 5375 www.littlebigfish.co Facebook: @LittleBigFishCo Twitter: @littlebigfishco Instagram: @littlebigfishco

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drinksnews

HARP TAKES ITS CAMPAIGN TO THE ROADS WITH PURE HERE & THERE

rom the creative geniuses/eejits behind satirical news website The Ulster Fry comes Pure Here & There, a seven-part online comedy series featuring two local lads with an unquenchable thirst for adventure. In the comedy shorts, the budding Joe Mahons

use Harp’s Pure Here cans as a travel guide as they make their way around the untamed countryside, towns and cities of Northern Ireland in their trusty van. During their epic voyage of discovery through the six counties plus Belfast, the two friends – a loveable Tyrone culchie and his know-it-all ‘townie’ best mucker - are joined by a motley crew of local legends including some instantly recognisable faces (and voices) from local TV and radio. A new episode of Pure Here & There will be available every Thursday lunchtime until mid-December on www. facebook.com/Harp and The Ulster Fry’s Facebook www.facebook.com/ TheUlsterFry.

POWERS PARTNERS WITH THE FRIEND AT HAND

Pictured are Sarah Harvey, brand manager, Powers Irish Whiskey and Joe Magowan, Powers Irish Whiskey ambassador for Dillon Bass.

athedral Quarter-based whiskey shop The Friend at Hand has added a rare whiskey to its collection in partnership with Powers Irish Whiskey. Bearing a 14-yearold age statement, the special Powers Single Cask Release was hand selected by Midleton Distillery’s Master Blender in collaboration with The Friend at Hand and bears all the hallmark spicy flavours of Powers, complemented by the velvety mouthfeel, which characterises great

pot still whiskey. “The packaging and presentation, the story of Belfast and the liquid inside combine to make this a very special whiskey indeed,” said Willie Jack, owner of The Friend at Hand. “With the quality of the whiskey, the presentation and the venue that we will be selling it from, I am confident this will be sold out within a few months.”

BUSHMILLS SUPPORTS THE ATLANTIC SESSIONS

auseway Coast and Glens Borough Council has again supported the Atlantic Sessions, held over November 16-19 across a variety of North Coast venues, following the sell-out success of the event in 2016 and its recognition at the NI Tourism Awards 2017. Over 60 local musicians perform live in coffee shops, hotels, restaurants, music venues and bars across Portstewart, Portrush and Portballintrae, in partnership with Bushmills Irish Whiskey and Tourism Ireland.

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“Bushmills also has a strong heritage in providing authentic and enjoyable experiences for music lovers and whiskey drinkers alike,” said Colum Egan, master distiller at Bushmills Irish Whiskey. “Most recently, the #AnswerTheCall campaign, with its eclectic event series, has been celebrating and sharing the stories of local talent from musicians, craftsmen, entrepreneurs and adventurers, making this partnership with Atlantic Sessions the perfect pairing.”

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DECEMBER HRNI • 11

rumfocus

‘RUM IS MORE THAN JUST A SPIRIT, IT’S A LIFESTYLE…’ TRAVELLING THE WORLD TO SPREAD THE ‘GOSPEL OF RUM’, GLOBAL AMBASSDOR IAN BURRELL IS LIVING THE DREAM, HE TELLS ALYSON MAGEE AT SIXTY6 IN BELFAST

HAVING A RUM TIME V

ariously a rapper, TV presenter, professional basketball player and mixologist, Ian Burrell’s passion for rum evolved into his current role as a global ambassador for the spirit. As well as creating RumFest UK in London, Ian travels the world promoting rum through seminars, academies, mixology and bar training, tastings and consultancy services. A judge across many cocktail competitions including Bacardi Legacy, Havana Club Cocktail Grand Prix, Angostura Global Cocktail Challenge and Diplomatico World Tournament, he has conducted rum master classes and tastings in all seven continents including Antarctica. In 2014, meanwhile, he secured the Guinness World Record for the largest official rum tasting, hosting a master class for 353 people.

WHAT IS SO SPECIAL ABOUT RUM? Rum is still one of the most misunderstood categories in the world. Whatever you can do with vodka, you can do with a very light rum, whatever you can do with gin, you can do with a spiced, flavoured rum and whatever you can do with whiskey, brandy or cognac, you can do with aged or premium rums. Rum is a very versatile category. There are different rums and, if you like spirits, there is a rum out there for you. Nobody can ever say to me ‘I don’t like rum’ if they like spirits, because I’ll find a rum for them. In fact, I’ll find 10 rums they can enjoy. Rum is one the cheapest spirits but it can be quite complex and expensive; affordably expensive. One of the best things is rum’s diversity, and you can’t 12 • HRNI DECEMBER

put all the different styles of rum in the same category. For example, you can’t put white rums with gold rums or dark rums because that’s like putting all red wines together but there are totally different styles of red wine. It’s the same thing. Bacardi is a Puerto Rican-style white rum, and it’s completely different from Jamaican-, Cuban- or Martiniquestyle white rums. So, this is one thing the industry can learn about and actually help develop the rum category for consumers by using tasting menus to show the different styles of rum from different regions. And people can then make their own discerning decisions about what style of rum they like. So they might drink a Bacardi and say oh, it’s too light, if they’re used to drinking a heavy Jamaican-style rum, or someone used to

drinking Bacardi from Puerto Rico who likes light styles of spirits might drink a Jamaican rum and find it too heavy with too much flavour. It’s getting people to understand that different regions have different styles of rums. HOW IS THE RUM CATEGORY PERFORMING GLOBALLY? The rum category is growing globally. Overall, the growth is very small and very stable but, if you break down the rum category into different sections and you highlight the most exciting section - which is the premium section - that’s growing at about 9%. Bacardi are very reactive to that, and have just taken on distribution for one of the biggest rums in Venezuela, Ron Santa Teresa, which has always been seen as one of the top premium rums

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rumfocus

· ‘GOLDEN RUM WILL BE THE NEXT BIG TREND IN THE SPIRITS CATEGORY, OUTPACING GIN IN THE NEXT THREE YEARS,’ REPORTED THE MORNING ADVERTISER LAST MONTH. in the market. So Bacardi has reacted to the market by getting a foothold in different styles of premium rum, and making sure they’re still players within that field. WHAT BRINGS YOU TO BELFAST? I’m over here to give a Bacardi Legacy talk. Bacardi Legacy is probably the single biggest brand in the world in cocktail competitions. There are competitions happening in about 40 different countries, and the winners of each of those countries then travel to a different destination every year to represent their country and their industry so it’s almost like the Olympics of the cocktail world. And when it’s an iconic brand like Bacardi, it’s nice to be part of that history. Over the last two or three years, the UK finals have been held in other countries as part of the European finals, and the competitors get to see other bartenders, their peers. This year, the UK finals will be taking place in Amsterdam in October. It does get bigger and bigger each year. Bacardi is always looking to grow so there is always opportunity to add another country. When it first started, it was just Bacardi Carta Blanca, the white rum, and then the gold, Carta Oro, was brought in and, now this year, you’re allowed to use Bacardi Carta Blanca, Bacardi Oro and the 8-year-old, Bacardi Ocho. It gives the bartenders a better variety to create with. WHAT DOES YOUR ROLE INVOLVE? I’m independent so I don’t actually work for Bacardi. I’m a global ambassador for rum, and the only one in the world who actually works for all the different rums but independently so, when www.hospitalityreviewni.com

Bacardi hire me, they bring me in for education. I’m here to educate bartenders, trade and consumers in the market category of rum and today is an example of that. I’m not saying Bacardi is the best rum in the world because I’m never telling you what the best rum in the world is. I tell people rum is the best spirit category in the world, and here’s an example of a great rum within that category. So, when I talk about Bacardi Carta Blanca, I’m talking about a white Puerto Rican style. My role for Bacardi is educating people about how great rum is, and an example of that is the Bacardi portfolio. I like to see myself as working with Bacardi but not for Bacardi. Most of the bartenders know me as independent; I’m not saying, ‘you must say this’. I’m saying it because I believe it, and I don’t work with brands I don’t like or that don’t have any ethics. When I work with a brand, I actually endorse it. That’s why I endorse Bacardi but I don’t actually work for them. HAVE YOU BEEN TO BELFAST BEFORE? I can’t remember when I was last in Belfast; four, five, six years ago. I’m staying overnight, and I want to check out the bars. The last time I came here, I was in The Spaniard, Muriel’s and The Merchant. Two of my friends, Jack (McGarry) and Sean (Muldoon), used to run the bar at The Merchant, and have now gone on to bigger things in New York so I feel very affectionately about that bar. I’ve stayed in The Merchant, which is really nice. This trip here is not only for me to share what I know about rum, it’s also to learn more about Belfast and check it out.

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RUM: THE STATS

· UK RUM SALES ARE FORECAST TO REACH £1BN (34 MILLION BOTTLES) IN 2017

WHAT TIPS WOULD YOU OFFER BARTENDERS COMPETING IN COMPETITIONS SUCH AS BACARDI LEGACY? Be yourself. You don’t want to be a Belfast bartender trying to be a London bartender; you want to be Belfast bartender showing what you do and how you do it. That’s really what the judges are looking for, and you can be a good bartender anywhere in the world. IS LONDON STILL A LEADER IN THE GLOBAL COCKTAIL SCENE? London is still seen as the number one; it’s still the best city for cocktail bars and all the competitions seem to agree with that. I think London, because it’s so competitive, diverse and international, has a lot of influences from other parts of the world. There’s a lot of competition and a lot of choice so it’s very hard to get bored with the London scene because you can always move around to different places and have a new experience. So, it’s a lot easier when it’s a big city. It’s harder when it’s a small city, and bars have to create energy and vibes and evolve constantly. It’s easier to hide in London because there are so many different bars out there. In a smaller city like Belfast, the bars have to really step up.

DECEMBER HRNI • 13

rumfocus

CHRISTOPHER MCQUILLAN’S WINNING COCKTAIL:

NO 62

NO 62 IS NUMBER ONE AT SIXTY6… BELFAST BARTENDER SERVES UP A WINNING COCKTAIL AT BACARDÍ LEGACY COCKTAIL COMPETITION REGIONAL HEATS

INGREDIENTS

60ml Bacardi Carta Blanca 50ml Pineapple juice 20ml Lime juice 15ml Coriander syrup 1 spray of absinthe

METHOD

Shake all ingredients with ice, and serve long over cubed iced in an absinthe-rinsed vessel. Garnish with a pineapple crisp and metal straw.

Christopher creates his winning cocktail, no 62, at Sixty6 in Belfast.

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

bartender from Belfast has won the first regional heat in one of the most prestigious cocktail competitions in the world, BACARDÍ Legacy, which challenges the industry’s top bartenders to create cocktails with the potential to stand the test of time. Christopher McQuillan, bartender at Olivers Restaurant, competed against some of Northern Ireland’s top mixologists during the competition held at The National Grand Cafe and Sixty6 in Belfast. He was announced as the first winner of the BACARDÍ Legacy regional 14 • HRNI DECEMBER

heats, impressing the judges with his no.62 cocktail. “We’re very excited to kick-start this year’s competition in Belfast,” said Metinee Kongsrivilai, UK brand ambassador for BACARDÍ Rums. “The calibre of entries has been as high as ever, and we are thrilled that we have our first regional winner. “Christopher engaged both the crowd and the judges with an inspiration that was personal to him. His drink took a fresh spin on classic combinations, managing to make coriander work as an ingredient with judges who would normally dislike the flavour.” Christopher will compete in the UK Final in November in Amsterdam. He will come face to face with five other finalists from across the country, competing for a place in the global final

and 10th anniversary of BACARDÍ Legacy in Mexico City in May 2018. The Latin metropolis is fast becoming renowned as a cocktail capital, and is home to one of BACARDÍ’s distilleries. BACARDÍ Legacy challenges bartenders to create a ‘legacy’ cocktail with the greatest potential to establish itself as a classic alongside the pantheon of BACARDÍ Legacy cocktails such as the Mojito or Daiquiri. BACARDÍ continues to inspire and challenge the best in the industry to create enduring cocktails throughout the Legacy cocktail competition. Regional heats were also held in Edinburgh, Liverpool and London. For more information, visit enterbacardilegacy.com.

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CELEBRATE WITH BACARDÍ THIS CHRISTMAS CRANBERRY MOJITO

FUEGO FIRE & STORM

A beautiful winter Cranberry Mojito. It’s festive, colourful, tart, sweet and full of flavour

INGREDIENTS

50ml BACARDÍ Carta Blanca ½ a lime, chopped 8-10 large mint leaves 15ml sugar syrup (1:1) or 2 heaped tsp caster sugar 50ml cranberry juice Dash chilled soda water Crushed ice

METHOD

1. Muddle the lime with the sugar. 2. Add BACARDÍ Carta Blanca, cranberry juice and mint (do not clap) 3. Fill the glass with crushed ice, almost to top & churn 4. Top with soda water & garnish with generous mint sprig

50ml BACARDÍ Carta Fuego 100ml fiery ginger beer (chilled, and ideally bottled) Freshly cut lime wedge (squeezed in & then discarded) Dash of Angostura Bitters (optional) Garnish with an orange wheel Good quality cubed ice

METHOD

1. Fill a highball glass with cubed ice to the top 2. Pour over 50ml of BACARDÍ Carta Fuego 3. Squeeze the fresh lime wedge into the drink and then discard 4. Add a dash of Angostura Bitters and top with fiery ginger beer and slowly stir to integrate the flavours 5. Finally garnish with a freshly cut orange wheel to complete the drink

rumfocus

HAVANA CLUB RUM:THE TASTE OF CUBA RUM HAS ALWAYS BEEN A PART OF CUBAN CULTURE, FROM THE ROUGH SUGAR CANE ALCOHOLS OF ANCIENT HISTORY TO THE REFINED DISTILLED SPIRIT DEVELOPED OVER THE CENTURIES SINCE SUGAR CANE CAME TO CUBA. THE WEATHER, THE SOIL, THE CULTURE OF SUGAR CANE AND THE INCLINATION OF CUBANS TO GET TOGETHER TO CELEBRATE LIFE HAS MADE CUBA THE PERFECT PLACE FOR MAKING RUM.

ach rum in Havana Club’s comprehensive range is created through a unique ageing process known as ‘añejamiento’. From white to dark, all Havana Club rums have been aged to at least the stated age; Havana Club Añejo 7 Años only contains rums that have aged for a minimum of seven years up to those that have aged for up to 14 years. The quality of Havana Club rums has been recognised by many of the world’s most influential spirits competitions, including the Chicago Beverage Testing Institute, the San Francisco World Spirits Competition, the International Wine and Spirit Competition, the International Spirits Challenge, the Ministry of Rum and The Rum Masters.

FACTFILE...

Havana Club is now one of the fastest-growing spirit brands in the world, enjoying 20 years of strong double-digit compound annual growth (source: Pernod Ricard, 19932013). In 2016, Havana Club sold over 50 million bottles (4.2 million cases) and ranked 23rd in the Impact Top 100 in 2017. DID YOU KNOW? Havana Club shares an emblem with the city of Havana, Cuba, the Giraldilla. EVERYTHING FROM THE HEART In 2015, Havana Club released a new advertising campaign entitled You just know when it’s from the heart, which seeks to bring the brand’s values to life to consumers around the world. Illustrating the love of music and dance, the authenticity of the brand’s range of rums and Cuba’s cocktailmaking culture, the campaign endeavours to raise awareness of the spirit of Cuba and Havana Club.

“From white to dark aged, Havana Club rums are very diverse, but they all share the same consistent qualities: complexity, smoothness and intensity. Each passing year I realise with greater certainty that Havana Club is the taste of Cuba, that it is the historic continuity of the original Cuban rum, and that it has its homeland.” Don José Navarro, First Master of Cuban Rum

HAVANA CLUB 3 AÑOS The essential ingredient for Cuban cocktails, including the most authentic Cuban Mojito. 100% made and aged in Cuba, Havana Club 3 Años is the only rum that will give a Mojito a distinctive, authentically Cuban taste. “It is difficult to imagine that another white rum could exist with the same strength and complexity of aroma and flavour as Havana Club 3 Años.” Juan Carlos González, First Master of Cuban Rum.

HAVANA CLUB AÑEJO ESPECIAL 100% crafted and double aged in Cuba, ideal to make the ultimate Cuba Libre. Havana Club Añejo Especial is a blend of young and old rum bases. After the initial blend is created, it is double aged in younger white oak barrels, specially selected by Havana Club’s masters of Cuban rum. Havana Club Añejo Especial has a 100% natural bright, golden colour and is well balanced with complex aromas released through the double ageing process. On the nose, we get sweet vanilla notes from the younger white oak barrels followed by light spicy notes with a hint of flowers and oak. A soft and pleasant palate adds to the sweet and vanilla aromas with traces of cinnamon and tobacco. The lightness and refinement of the flavour offers orange zest without any bitterness. Havana Club Añejo Especial’s aromatic strength makes it ideal for mixing with Cola, but also provides enough character and roundness to be enjoyed neat.

HAVANA CLUB AÑEJO 7 AÑOS Havana Club 7 is made from pure Cuban ingredients. Cuban sugar cane, the unique Cuban climate and lastly Cuban people. Havana Club Añejo 7 Años was the first extra-aged Cuban rum that showed the world how rum could be enjoyed neat. Havana Club 7 consists of many different aged rum bases, the youngest of which is seven years old, giving Havana Club 7 its unique taste and deep layers of flavour. Each season, a portion of the new batch of rum is put back into the barrel, to slowly age and mature for several more years, ready to be used in future production. This cyclical process of ageing, maturing and refinement continues, so that Havana Club 7 will always contain the spirit of that original batch from decades ago. Special enough to be enjoyed neat or served in a Rum Old Fashioned. Just like a fine wine, it is the taste of the Cuban terroir that comes through, from the world-famous Cuban tobacco, to the rich and sweet fruits of a Cuban garden, to spices and vanilla from the continuous ageing.

n e h w w o n k You just t r a e h e h t m o r f â&#x20AC;&#x2122;s it

el ron de cuba

rumfocus

THE KRAKEN CREATES A PERFECT STORM AS A SIPPING RUM OR IN COCKTAILS

THE KRAKEN PERFECT STORM

50ML KRAKEN BLACK SPICED RUM 150ML GINGER BEER SERVE OVER ICE GARNISH WITH A WEDGE OF LIME

COCKTAIL

he Kraken Black Spiced Rum is an imported rum from the Caribbean blended with secret spices including ginger, cinnamon and cloves. Named for the sea beast of myth and legend, the rum’s distinct rich black colour reflects the mysterious ink, with which the Kraken is said to have covered its prey. The horrid tale goes that a ship, carrying one of the largest quantities of black spiced rum to ever set sail from the Caribbean islands, was lost at sea after an attack by the monstrous squid. The rum was renamed by seafarers as a tribute to the beast’s unchallengeable power and might. We are presently seeing a resurgence in the popularity of dark rum due to its smooth taste, bold character and mixability. The smooth taste of The Kraken makes it an ideal ‘sipping rum’, and it can also be used as a key ingredient in many cocktails. The signature serve is The Kraken Perfect Storm: • New Kraken gift packs will also be available soon; please contact Patrick Morgan, Proximo key account manager for further details at pmorgan@proximospirits.co.uk. • RRP £24 for 70cl bottle. Kraken Rum is available at all major wholesalers. • Follow the Kraken story at @KrakenRumIRL #ReleaseTheKraken.

MOUNT GAY CONTINUES TO INNOVATE WITH LIMITED EDITION BATCHES M

COCKTAIL

MOUNT GAY OLD FASHIONED

50ML MOUNT GAY BLACK BARREL OR 50ML MOUNT GAY XO 3 DASHES ANGOSTURA BITTERS 1 ROUGH CUT SUGAR CUBE ORANGE PEEL METHOD MUDDLE THE SUGAR AND BITTERS IN MIXING GLASS. ADD MOUNT GAY BLACK BARREL OR EXTRA OLD RUM, ICE AND STIR. STRAIN INTO A ROCKS GLASS OVER ICE AND GARNISH WITH AN ORANGE PEEL.

18 • HRNI DECEMBER

ount Gay Distilleries, maker of the world’s oldest rum, released a limited-edition batch of its rarest and most revered rum - 1703 Master Select – earlier this year. Featuring a blend of copper column and copper pot rums from Mount Gay’s oldest reserves, ranging from 10 to 30 year olds, the 1703 Master Select was hand-picked by Master Blender Allen Smith. Smith is the talented innovator of some of Mount Gay’s newest and most popular rums, including Mount Gay Black Barrel, XO, XO Cask Strength, Origin Series Volume 1 and Volume 2 and Eclipse. The Rémy-Cointreau SAowned brand perpetuates a long-standing Barbadian tradition going back more than 300 years, handcrafting its rums from a blend of single column and double copper pot distillates, matured in toasted oak barrels to delivering aromatic, flavourful taste, body and refined character. Due to overwhelming demand

and the scarcity of Mount Gay’s most mature casks, the company releases just one batch of 1703 Master Select annually. Approximately 12,000 bottles will be released worldwide as part of this year’s small batch, which was selected, bottled and labelled individually by hand. This year’s batch made its debut in a new premium bottle, proudly featuring the rum’s heritage year and details of the exact cask it matured. “The most important ingredient in 1703 Master Select is time,” said Smith. “We spend years carefully monitoring our rarest barrels to achieve a perfect balance of flavours. It may take time but, when it all comes together, the taste is worth the wait, but once it’s gone it’s gone and you have to wait until the following year.” 1703 Master Select is available at select premium liquor and spirits stores in more than 85 markets, and many duty-free outlets in celebration of the brand’s 314th birthday.

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drinksnews BY CIARAN MEYLER

THE PERFECT CHRISTMAS DAY

WINE BLOG FROM #WINEBLOGGERNI

t’s that wonderful time of the year again and we are all rushing around like headless turkeys (boom boom). Calm down, it’ll be grand, the shops won’t run out of food and your local wine merchant won’t run out of drink. However, it does pay to plan away and get the best of stuff in before the mayhem. Talk to your local shop and take their advice on what to drink and when. It’s also that time of year when people are worried about what they’ll eat and drink from Dec 25-Jan 1. When really we should be worried about what we eat and drink from Jan 1-Dec 25. That’s when the real damage is done. Anyway, we can forget about it all for a short while. Here is a guide to the perfect Christmas Day. MORNING: Breakfast in bed with Smoked Salmon and Scrambled Eggs, served with a Bellini (2 teaspoons of Peach Puree topped up with Prosecco Riondo Frizzante), a small glass of Bollinger NV Rose or Special Cuvee Champagne. Off to church with a glow in your cheeks. Don’t forget to stick the Turkey in the oven. Back to the house and invite the neighbours in for some mulled cider and mince pies. MULLED ORCHARDS THIEVES CIDER Ingredients: · 1 660ml Orchard Thieves · 1 red apple · 5 cloves · Pinch of nutmeg · 2 tsp granulated sugar COOKING INSTRUCTIONS: 1. Wash the apple, slice, and then stud with cloves. Place in a large boiling pan and pour in the Orchard Thieves. Stir in the nutmeg and sugar, bring to the boil. 2. Reduce the heat and simmer for 10

20 • HRNI DECEMBER

red, Indomita Grand Reserva Cabernet Sauvignon. If you prefer white wine with duck, try an off dry Chenin Blanc from Drostdy-Hof or Peter Lehmann Portrait Riesling.

minutes 3. Serve hot, straight from the pan garnished with sliced apple and pomegranate seeds. If you are the male in the house you can now have a 30-minute nap, whilst the lady of the house peels the potatoes and veg… just a wee joke! To help you with the veg prep, pour yourself a glass of Bubbly with Sartori Erfo Prosecco or a lovely refreshing Marques de Caceres Albarino. If you’re looking for a simple crowd pleaser, try Waka Taua New Zealand Sauvignon Blanc. The aromatic full vibrant flavours of the Sauvignon grape will refresh your palette and keep you going. THE CHRISTMAS DINNER. STARTER Prawns or Salmon are best served with a full flavoured Chardonnay; the best example is Ropiteau Chablis or if you prefer new world try Wildcard Chardonnay from Australia. Soup is difficult to match, just continue with the first wine. MAIN COURSE Turkey and Ham with all the trimmings; If you prefer red wine choose a light red, Pinot Noir or Gamay grape. Ropiteau Fleurie, The Crossings or Santa Rita 120 Pinot Noir are all perfect. If you prefer white wine, try a McGuigan Pinot Grigio. A medium-bodied Chardonnay such as Nederburg Wine Masters Reserve Chardonnay will also do the trick.

ROAST BEEF: Shiraz, Cabernet or Tempranillo will do the trick. Mc Guigan Founders Barossa Valley Shiraz or Coonawarra Cabernet Sauvignon are both big, juicy and full bodied reds. Rioja also works well with Beef; any from the Marques de Caceres range will complement roast beef perfectly. LAMB: Simply must be Red Bordeaux; The Chateau Le Grand Chaplain Bordeaux is an outstanding value Merlot Cabernet blend. McGuigan Merlot will also work; whilst Chocolate Box Cabernet or Tempus Two Shiraz will also go down a treat. NUT ROAST: A Medium priced red such as Marques de Caceres Crianza Rioja, an Italian Montepulicano or Chianti also will help this go down. DESSERT: Enjoy any one of a superb, ½ bottle range of Dessert Wines. Nederburg Late Harvest from South Africa, Tempus Two Botrytis Semillon from Australia are the ultimate way to cleanse your palate at the end of a meal. TO FINISH OFF THE MEAL (FINISH YOU OFF ALSO) Retire to the sofa with a large glass of Taylor’s LBV Port or ,if you’re pushing the boat out, Taylor’s Vintage 2012. ST STEPHEN’S DAY Repeat as per Christmas Day.

ROAST DUCK: Try a big red such as Marques de Caceres Crianza from the Rioja or the top new world

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counterpoint

SEASON’S GREETINGS FROM COUNTERPOINT NI A

t Christmas time, iconic drinks provide your customers with an opportunity to remember the past. At Counterpoint, we have some of Northern Ireland’s favourite iconic soft drinks that are still market leaders and favourites today. Counterpoint, originally known as Britvic Licensed Wholesale Ltd., launched in 2013 and has roots through our brands reaching back to Thomas Cantrell’s Ginger Ale launched in Belfast in 1852. Today Thomas Cantrell’s Ginger Ale is called Club Ginger Ale and is part of the newly-relaunched Club Mixers Range. Counterpoint is also the company that brings you great iconic brands such as Club Orange, C&C lemonades, Britvic Juices and Britvic 55, 7UP, Pepsi, Cidona and Ballygowan. We are consistently innovating with no sugar options such as MiWadi NS and Fruit Shoot options for children. Look out for our new super premium range of adult soft drinks in the new year including Thomas & Evans, Monte Rosso,

London Essence Sodas & Tonics and our French Syrup Range Teisseire. Season’s Greetings and Happy New Year to you all from Counterpoint.

Cathy Fox Denise Stone Brenda McGale

Brendan Kearney Emma Nugent

Marie McIntosh Sarah Young

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DECEMBER HRNI • 21

counterpoint

CLUB – LIFTING IRISH SPIRITS SINCE 1852 T

o celebrate the 165th year anniversary of Club Mixers, Club has unveiled a complete relaunch of its iconic range, which has been lifting Irish spirits and has been at the heart of Irish pub culture since 1852. As part of the relaunch, Club Mixers has introduced an award-winning new tonic recipe, iconic new non-returnable glass bottles available in 125ml and 200ml formats as well as 850ml PET, along with a new contemporary brand identity that will be supported through-the-line. RECONNECTING WITH CONSUMERS Club Mixers will be supported with a significant marketing campaign which will include experiential and sampling marketing, consumer PR, trade press, point of purchase comms and digital support. Across the summer, Club Mixers will be showcasing its awardwining recipe and bottle to consumers at several events. This move is the first in a series of investments in the pipeline as

Club Mixers looks to reconnect with the consumer through the brand’s unique heritage, new look, improved liquids and support plan. EXCEPTIONAL TASTE EXPERIENCE In March 2017, the new and improved Club Tonic recipe was awarded the esteemed Three Golden Star Superior Taste Award, as part of the International Taste and Quality Institute’s Superior Taste Awards. The International Taste & Quality Institute is the world’s leading organisation dedicated to testing and promoting superior food and drink products. Club Mixers was awarded an accolade of superior and exceptional

taste as part of a blind taste test, adjudicated by a panel of 135 expert and unanimously-recognised chefs and sommeliers. Brian Greer, brand manager, Britvic Ireland, said: “We are very excited about the Club Mixers’ brand relaunch as it was very important for us to keep such an iconic Irish brand contemporary and relevant to the modern consumer. Our focus has always been to deliver a unique and superior taste experience, which is why being internationally recognised as delivering an exception taste was such a proud moment for the brand and reaffirms the strength of our offering in such a competitive space.” The Club Mixers portfolio offers a wide range of flavours, best enjoyed chilled over ice with a garnish of choice. Club Mixers are the perfect accompaniment to spirits, expertly designed to blend deliciously with gins, vodkas and whiskeys.

CLUB TONIC

“New Improved Club Tonic, awarded Superior Taste Award 2017 from the International Taste and Quality Institute”

22 • HRNI DECEMBER

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counterpoint

SEASON’S GREETINGS FROM SHORTCROSS GIN C

hristmas and New Year is a time when people want to celebrate and toast the year with something a little special. Well what could be more special than visiting your favourite hotel or bar to enjoy Northern Ireland’s award-winning gin, Shortcross Gin. The dream child of David and Fiona Boyd-Armstrong, Shortcross is distilled at Crossgar, Co Down. Authenticity is at the heart of Shortcross gin as David and Fiona use botanicals growing around their Rademon Estate Distillery such as wild clover, elderflowers, elderberries and home-grown apples to make their sublime gin. Shortcross Gin has once again won a gold award in the gin category at the San Francisco World Spirits Competition, one of the world’s most influential spirits events. Over the last three years, Shortcross Gin has proved its pedigree by winning at other leading global competitions with a Masters Award in the ultra-premium category at the

Gin Masters, numerous awards yearly at the International Wine & Spirits Competition, at the Spirits Cup and closer to home at the

Irish Food Awards. Season’s greetings and best wishes to all members of the licensed trade in Northern Ireland from the people who bring you Shortcross!

a gin of Merryment. NORT H E R N I R E L A N D ’ S AWA R D -W I N N I NG G I N

drink responsibly. drinkaware.co.uk DISTRIBUTED BY

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DECEMBER HRNI • 23

counterpoint

SEASON’S GREETINGS FROM THOMAS HENRY MIXERS

homas Henry has now been available in Northern Ireland for over two years. Since 2010, the name Thomas Henry has been the main inspiration for a young company from Berlin to produce a perfect selection of premium mixers. The brand’s decision to work closely with leading bartenders is resulting in a big following for the brand across the globe and in Ireland. The development of the premium range, which includes unique mixers such as Cherry Blossom Tonic, Mystic Mango and Ultimate Grapefruit, has been a collaboration between invited bartenders

and the Thomas Henry Innovation Team. It is as a result of the quality of these mixers that many drinks suppliers around the world have approached Thomas Henry to be their partners in different countries, such as the team at Counterpoint in Northern Ireland. After only seven years, Thomas Henry is now available in over 50 countries. Thomas Henry, in keeping with its slogan, For the best drinks in the best bars, is now available in many of Northern Ireland’s leading premium bars but exclusive to the licensed trade. Counterpoint, Thomas Henry’s partner in Northern Ireland, would like to wish all its customers Season’s Greetings and best wishes for the New Year.

ANYONE FOR A GIN AND THOMAS? FOR THE BEST DRINKS IN THE BEST BARS

24 • HRNI DECEMBER

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advertorial

GOLD, FRANKINCENSE AND ONE MORE PLEASE! COCKTAIL INGREDIENTS ARE AS FOLLOWS: INGREDIENTS: 25ml Caorunn 12.5ml Cocchi vermouth 12.5ml Curacao orange Dash of chocolate bitters 15 ml Star anise sugar syrup Garnish: dehydrated orange, rosemary and star anise.

nited Wine Merchants recently ran a Christmas Caorunn Cocktail Competition whereby 11 finalists were selected to compete in the final at the new Titanic Hotel Belfast on Monday, November 6. The finalists had to each make their shortlisted cocktail using Caorunn Celtic Gin before an audience of colleagues, competitors and influencers. Rebecca McKinney hosted the event which saw the guests enjoy a fun-filled, festive evening of Caorunn, cocktails and canapes. Judging the fantastic array of cocktails were judges: Nial Mackinlay, UK sales director, Caorunn; Lynsey Hollywood, Down The Hatch NI blogger; and Sarah Clark, senior trade marketing manager, Caorunn. Jamie Jamieson, Muriels mixologist, was selected as the winner with his winning cocktail: Gold, Frankincense and One More Please!, winning a break for two to the amazing Caorunn Distillery in Scotland. Carefully handcrafted in the Scottish Highlands, Caorunn expertly infuses five locally foraged gin botanicals. Artisanal and small batch, it beautifully mixes the rugged charm of Speyside with the urban sophistication of modern Scotland. United Wine Merchants incorporating HEINEKEN NI is a dedicated agencyled wholesale business within the licensed trade servicing the entire on and off trades. Now in its 33rd year of operation, United Wine Merchants offers a market leading and award winning portfolio of beers, wines, spirits and soft drinks across the island of Ireland.

METHOD: All ingredients are added to a chilled mixing glass and stirred. Fine strained over ice and garnished with rosemary, orange and star anise.

Jamie Jamieson, Muriels Mixologist, was selected as the winner

Find out more about United Wine Merchants and Caorunn Gin by visiting www.unitedwines.co.uk/spirits/gin/caorunn F: @unitedwinemerchants • T: @unitedwines • I : @united_wine_merchants www.hospitalityreviewni.com

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DECEMBER HRNI • 25

All

CHRISTMAS UWM DPS_FINAL.indd 1

I want for C

r Christmas is...

Visit: www.unitedwines.co.uk Call: 028 3831 6555 Join in:

16/11/2017 11:57

FLEET STREET FIX

COCKTAIL OF THE MONTH

40ml Black Bush 50ml apple juice 10ml Green apple liqueur 10ml Sauvignon Blanc syrup Half fresh lime Half kiwi 1 inch lemongrass muddled

COCKTAIL MONTH of the

WITH BLACK BUSH

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Aaron McAdams, bartender at The Northern Whig, creates a classic cocktail featuring Black Bush. BLACK BUSH The featured spirit in this month’s signature serve is Black Bush.

FLEET STREET FIX 40ml Black Bush 50ml apple juice 10ml Green apple liqueur 10ml Sauvignon Blanc syrup Half fresh lime Half kiwi 1 inch lemongrass muddled Shaken over ice Served in highball glass Garnished with mint & lemongrass

“I just tried to create a fresh and approachable drink,” says Aaron. “Whiskey is always in dark drinks, and something lighter and fresher brings out the green apple notes in Black Bush.”

about the bartender Aaron’s career in the bar trade was kick-started a decade ago, when he began working at Scratch in The Taphouse (later renamed The Fly and most recently the Playwright Bar and Time Nightclub) while at university in Belfast. There for six years, “it was a very high-volume cocktail bar,” he says. “We were making hundreds a week, or even a night, so I very quickly got to know the equations of how cocktails go together.” About three and a half years ago, Aaron moved over to The Northern Whig, then under the same ownership but subsequently taken over by the Horatio Group. “I learnt an encyclopaedia of knowledge with regards to drinks from Ian McCandless, one of the supervisors, and shadowed him for a while,” he says. “Over the last year or so, I’ve been taking a more active role in the cocktail and drinks lists. I really enjoy being behind the bar serving customers, and meeting all the different people that come in and ask for different things every time. I have the freedom to work with all the stock we have, and they allow me to experiment and just Aaron McAdams, bartender at The Northern Whig come up with different things or if I’ll see something on the Internet or in books and try it the next time I’m working.”

coca-cola

RUGBY STAR CRAIG GILROY LINES-OUT FOR COCA-COLA’S 2017 DESIGNATED DRIVER CAMPAIGN, ENCOURAGING PEOPLE TO GIVE THE GIFT OF A LIFT THIS CHRISTMAS CAMPAIGN WILL ONCE AGAIN OFFER FREE SOFT DRINKS OR NEW ‘COKETAILS’ TO ENHANCE THE OCCASION NEW MOBILE WALLET VOUCHERS WILL EASE REDEMPTION ACROSS THE ESTIMATED 1,500 OUTLETS

oca-Cola HBC Ireland and Northern Ireland has announced plans for its 13th annual Designated Driver campaign, encouraging the nation to give the Gift of a Lift this Christmas to help keep our roads safe. The award-winning campaign that gives free soft drinks, water or juice to designated drivers will go live from November 28, with Ulster and Ireland rugby star Craig Gilroy lending his support for the 2017 campaign. As ambassador of the campaign, Craig will encourage party-goers across Northern Ireland to give the Gift of a Lift to friends and loved-ones this Christmas, by staying sober to ensure they get home safely. In 2017, Coca-Cola HBC will also make the Designated Driver experience a more enticing one, with bespoke ‘Coketails’, created by expert mixologist Ilario Alberto Capraro. The ‘Coketails’ will be made available as a more fun and rewarding experience for the Designated Driver, providing an alternative option to the usual ‘two free soft drinks’ on offer. These recipes will be showcased on point-of-sale, also serving as a useful reference for bar staff in participating venues. The ‘Coketails’ will build upon Coca-Cola’s increased focus on the mixability occasion this year to drive mutual revenue growth for its on-trade partners. These mocktails will leverage new and growing brands across licensed

trade outlets, including the new CocaCola Zero Sugar 200ml, the recently re-launched Schweppes range, along with innovations such as Appletiser. These popular drinks will benefit from a unique Christmas twist with ingredients such as clove syrup, star-anise, ginger, cinnamon and more. This year’s campaign also sees digital innovation, with the introduction of new ‘mobile wallet’ vouchers which can be downloaded via text or QR code from the www.DesignatedDriver.ie website or from point-of-sale in venue. The new online voucher will be available in the mobile wallet app throughout the season, ready for redemption at the Designated Driver’s convenience. The app offers a simple user-journey that concludes with a clear message to show bar staff that the voucher has been redeemed. Both the ‘Coketails’ and availability of the mobile wallet vouchers will be brought to life throughout the season with the support of online influencers Louise Cooney and Rebecca McKinney who will document their Christmas nights out as designated drivers. Paddy Murney, CocaCola HBC’s sales director, said: “Our business has taken immense pride in supporting designated drivers throughout the Christmas season for more than a decade and we are delighted to bring an innovative approach to this year’s campaign, with the creation of our bespoke ‘Coketails’ to further celebrate and reward drivers throughout the

season. “We also hope the introduction of a digital voucher will encourage greater redemption of the offer, and ultimately encourage party-goers to keep safety top-of-mind on festive nights out. “We know that this is a very important period for our licensed trade partners and we want to support the local communities where they do business throughout the festive season. I encourage venues across Ireland and Northern Ireland to sign-up to this year’s campaign and partner with us to make this road safety campaign an impactful one for all.” In Northern Ireland, the campaign is supported by PSNI, Hospitality Ulster and the NI Hotels Federation. Over the past 13 years, Coca-Cola HBC Ireland and Northern Ireland has invested more than €7m in the campaign to help promote road safety during the Christmas period.

To register for the campaign, please contact your local sales representative or the customer information centre on NI 0845 608 8889| ROI 1890 26 22 26. www.hospitalityreviewni.com

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DECEMBER HRNI • 29

redbushlaunch

MAKING IRISH WHISKEY ACCESSIBLE TO AS MANY PEOPLE AS POSSIBLE COLUM EGAN, MASTER DISTILLER AT THE OLD BUSHMILLS DISTILLERY, TELLS ALYSON MAGEE ABOUT RED BUSH, THE FIRST NEW MAINSTREAM LAUNCH BY BUSHMILLS IRISH WHISKEY IN FIVE YEARS TELL US ABOUT RED BUSH At Bushmills, we’ve such a long and detailed history and always look at innovation. With whiskey, you’re looking 20, 30 years ahead all the time, and we’ve went in various directions with different owners down the years but there was always a little project in the back of my head. I was always fascinated with the fact that distillers from Ireland went over and brought the art of distillation to the US. An opportunity came up a couple of years ago. I had some nice whiskey laid down, and what I was trying to do, I suppose, was weave that into the story of distillers going over and bringing that tradition with them, and make a whiskey for a bourbon drinker without the bite. Bourbon tends to have that little bit of coarseness but has wonderful vanilla, caramel and toasted wood notes, and I’m bringing nice bourbon barrels back from the States. They’re first fill, so they’ve only had bourbon inside them. The Bush was inside those barrels, we aged it and then we just got the mix right between malt and grain, and really that was the birth of Red Bush. And with Red Bush, the colour contributes a lot to the name and, with the fact it’s matured in first-fill bourbon barrels, there’s a lot more colour inside the wood itself so when the whiskey goes in, it pulls out that colour. HOW SIGNIFICANT IS THE LAUNCH FOR BUSHMILLS? We have some very old whiskies that are not in a bottle yet, they’re in barrels, but they’re absolutely fantastic. But I said, no, I’m going to start with something that’s more accessible. This is the first whiskey Bushmills has launched in five years (since Bushmills Irish Honey), and it’s one of the biggest launches of an Irish whiskey in a few years. There are a lot of other Irish whiskies being launched but they are small in volume. This is a major brand as such, and I wanted to make it as accessible to as many people as possible. I felt I wanted to bring a Bushmills whiskey taste, the whole brand and the whole feel to people who haven’t even tried whiskey before but, again, I wanted to have enough flavour 32 • HRNI DECEMBER

and character in there so people who are established whiskey drinkers and established Bushmills drinkers would like the taste as well. It’s lighter and a little bit smoother but yet has nice fullness of character as well. Caramel and vanilla are the two overarching characters or flavours that are in the whiskey itself, and they come naturally from the way we make the whiskey and mature the whiskey. WHERE DOES RED BUSH SIT IN THE BUSHMILLS PORTFOLIO? It’s between Original and Black Bush, so it sits right in there and is ideal really for cocktails. We have a nice cocktail here (the Signature Serve) with the Red & White and a catchy phrase as well. A twist of lime cuts with a nice bit of acidity through some of the sweetness you get with the lemonade and the whiskey side as well. IS THERE A TARGET MARKET & MARKETING STRATEGY? It was launched first in the US, and has

been going very well. We sent it across last March, and from early on it was to give people an entry into whiskey and what it tastes like. In Northern Ireland, the start is today. We have pushed it out already to some of the wholesalers, but it’s not available everywhere so we’re going to ramp that up quickly. With Christmas coming, it’s a nice time to do that. I think it will fascinate people, with the name, and we’ll roll some of the marketing programmes in behind it; more in the on trade than anywhere else initially. IS BUSHMILLS IN A GOOD POSITION GOING FORWARD? I’m genuinely excited about it. One of the reasons Bushmills is so popular is that the taste doesn’t change. From that perspective, I’ve found great freedom myself personally. I’m able to continue on the Bushmills taste but I’m doing a lot more experimentation. In the coming years, we’ll have a lot more brands and variants coming out; young and old and quite different and quirky whiskeys and I’m excited about it.

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BUSHMILLS RED BUSH™ is a new blend of triple-distilled single malt and Irish grain whiskey, matured exclusively in bourbon casks for delicate and exceptionally smooth taste.

RED & WHITE

Bushmills Irish Whiskey. Licensed to distil since 1608.

ANSWER THE CALL

redbushlaunch

A FEW THIRSTY GOATS TURN OUT FOR THE LAUNCH OF RED BUSH B

ushmills Irish Whiskey celebrated the launch of Bushmills Red Bush in Belfast on November 15 with an immersive tasting event at The Harp Bar followed by an after party at The Thirsty Goat. Hosted by Joe Lindsay, the main event saw guests enjoy the signature Red & White serve alongside Red Bush-inspired burgers and live music from local duo, Hot Sausage & Mustard. The highly anticipated release is the first new expression from The Old Bushmills Distillery for the domestic market in nearly five years. During the tasting, guests were taken on a guided journey of Bushmills Red Bush by Master Distiller, Colum Egan. He described the influence the bourbon casks have on the whiskey during maturation and how the nuances of the first fill barrels deliver a sweet and smooth character. Colum helped guests draw out the aromas of toasted oak and enjoy the deep lingering caramel and vanilla notes.

Mark, Jack, Alan and Emma from The Doyen.

Sean, Niamh, Justin, Rachel and Neil from Bull & Ram.

Matthew Thompson and David Kenny.

Lyndsay Malone and David Young from Bootleggers.

Nicholas Watters and David Scott from Revolucion de Cuba.

Joe Lindsay and Colum Egan.

Colum Egan and Chris Kane.

Sean Defoe and Gill Stedman.

34 â&#x20AC;˘ HRNI DECEMBER

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hospitalityulster

WESTMINSTER RECEPTION FOCUSES ON MEASURES TO STIMULATE ECONOMIC GROWTH

Pictured at the event are, from left, Glyn Roberts, chief executive of Retail NI; Owen Smith MP, Shadow Secretary of State for Northern Ireland; Nigel Dodds MP; and Colin Neill, chief executive of Hospitality Ulster.

ospitality Ulster and Retail NI have urged MPs and peers to support the creation of an enabling taxation and regulatory environment to stimulate growth in the Northern Ireland economy. The two organisations hosted a Northern Ireland Economy-themed reception at Westminster last month, addressed by Shadow Secretary of State for Northern Ireland Owen Smith, and attended by over 50 MPs, Lords and business leaders from Northern Ireland. In a joint statement, Hospitality Ulster

Chief Executive Colin Neill and Retail NI Chief Executive Glyn Roberts said: ‘This reception is all about selling and promoting Northern Ireland plc and, despite the political situation, the fantastic potential of our economy. ‘Both our organisations represent two of Northern Ireland’s largest sectors and we have a shared aim of making Northern Ireland the very best place in these islands to locate and start a business and to shop and socialise. “We want to see radical changes to hospitality/tourism VAT and business rates, investment in our infrastructure,

particularly in our rural towns, and world class skills and training to secure the future of our economy. ‘Our preference will always be for local devolved ministers to take these key decisions and we repeat our call for the local political parties to secure agreement and restore the Executive. ‘We also need to change the conversation on Brexit - instead of focusing on the problems, let’s focus on the solutions that will stimulate economic growth in Northern Ireland. A hard border on the island of Ireland, or one across the Irish Sea needs to be avoided. ‘Retail NI and Hospitality Ulster are strong supporters for Belfast and Derry to get City Deals and to secure the title of European City of Culture. To secure both of these would be a game changer, not just for our two main cities, but also potentially for our wider NI economy. ‘Previous experience shows that securing the European Capital of Culture title can act as a catalyst to supporting the social, cultural, economic and physical regeneration of the wider region.’ The two organisations have also, meanwhile, voiced their disappointment that agreement has yet to be reached to restore devolution in Northern Ireland.

SHOWING OF BROADCAST HOSPITALITY ULSTER TV PROGRAMMES AND BACKS BESPOKE ENERGY FILM IN PUBLIC SCHEME

To access the full guidance on MPLC and more, please visit www.hospitalityulster.org.

Visit www.hospitalityulster.org to get your quote.

ollowing recent changes to Section 72 of the Copyright, Designs & Patents Act 1988, the showing of broadcast television programmes and film in public now requires a licence. Previously an exemption applied for showing films via freeto-air services– eg, if you have a TV in a lounge or bar that plays films on channels such as BBC or ITV. However, the UK government has been required to remove that exemption to bring UK copyright law into line with European copyright law. As a result, if films or TV programmes – whether broadcast on television or on home entertainment (ie DVD/Blu-Ray) or viewed from the Internet - are shown in hotels, bars, restaurants, pubs, shops, clubs or other similar premises, a licence will now be required. There are a number of main organisations which issue these licenses, including the Motion Picture Licensing Company.

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U Energy is a bespoke Power NI scheme designed especially for the hospitality industry to save money and time, according to Hospitality Ulster. In-house energy adviser Gordon Harvey has years of experience in the hospitality industry, and the experience to help you choose the best energy package for your business. HU Energy will also check the market to ensure you get the best deal available. As a Hospitality Ulster member, you receive an annual energy review free of charge and unlike the so called ‘energy consultants’ that keep popping up, we’re driven by you and not commission. That means we’ll show you any hidden small print and hidden charges.

DECEMBER HRNI • 35

Search online: Hospitality Ulster

THE EXCITEMENT IS BUILDING Paddy McKenna – Diageo “The outstanding feature is always people. People with a brilliant attitude. Great hospitality businesses work hard at making sure customers leave fully satisfied, in a way where they can’t wait to get back with friends and family.” Rory Donnelly – Dillon Bass “It’s the education of yourself, your staff and also the consumer. Consumers want to know the story behind every product.” Chris Mills – Heineken “It’s the choice of brands, giving consumers what they want, it’s the ability to adapt to changes in the marketplace and making the most out of occasions as they arise.”

Nominations are drawing to a close ahead of The Top 100 Hospitality Businesses 2018 and the excitement is well and truly starting to build. Ahead of the big reveal, we asked some top industry people the question; “What makes a good hospitality business a great hospitality business”. Here’s what they said... Dermot O’Donnell – Coca-Cola “The maintenance and upkeep of a venue is very important, as is the staff. Friendly and knowledgeable staff always stand out and set good service apart.” Marty McNulty – Counterpoint “A good hospitality business becomes a great hospitality businesses with they’re consistent with their good service every time, not half the time.”

Keira Campbell – Henderson “It’s down to the overall quality of offering. The service, the ambience, how you’re treated by the staff and how knowledgeable they are.” Ryan McFarland – Molson Coors “Great hospitality operators focus on the customer, understand the customer better than anyone else and put the customer at the forefront of every decision they make.” Fergal Ward – Richmond Marketing “It’s the people. It’s the staff. It’s the staff’s knowledge. Simple as that.” Victoria Brown – Tennent’s NI “It’s all about knowing your audience, and going to that next step to anticipate their needs. It’s about great service. Welcoming your customers and letting them know they are at the heart of what you do.” Ciaran Meyler – United Wine “It’s all about the staff. The first person you see and the last person you see. It’s the enthusiasm, the energy, it’s a smiling face. People who can represent Northern Ireland, its produce, the landscape and the beautiful scenery we have.”

Stay up to date with all the latest news at www.hutop100.org

23rd Institute of Hospitality Awards For Professionalism KEY DATES 22 Nov 17 - Nominations Open 5 Feb 18 - Nominations Close 27 Feb 18 - Nominee’s Workshop 6 & 7 March 18 - Interview Days - Crowne Plaza 11 May 18 - Gala Awards Ceremony - Titanic Belfast 1. INDEPENDENT BAR MANAGER OF THE YEAR 2. COFFEE SHOP / CAFE MANAGER OF THE YEAR 3. RESTAURATEUR OF THE YEAR 4. RESTAURANT CHEF OF THE YEAR 5. HOTEL CHEF OF THE YEAR 6. CONTRACT CATERING CHEF OF THE YEAR 7. CONTRACT CATERING MANAGER OF THE YEAR 8. HOTELIER OF THE YEAR 9. FRONT OF HOUSE MANAGER OF THE YEAR 10. HOUSEKEEPING MANAGER OF THE YEAR 11. BUSINESS DEVELOPMENT MANAGER OF THE YEAR 12. DUTY MANAGER OF THE YEAR (NEW!) 13. GENERAL MANAGER OF THE FUTURE (NEW!) 14. HUMAN RESOURCE MANAGER OF THE YEAR (NEW!) 15. THE UNSUNG HERO AWARD (NEW!) 16. HOSPITALITY MANAGEMENT TEAM OF THE YEAR 17. SUPPLIER OF THE YEAR 18. LECTURER OF THE YEAR 19. OUTSTANDING APPRENTICE OF THE YEAR 20. STUDENT MANAGEMENT POTENTIAL AWARD 21. OUTSTANDING CONTRIBUTION OF THE YEAR

NOMINATION I JUDGING I AWARDS

TITANIC BELFAST

Friday 11th May 2018 InstituteofHospitalityNI/

Promoting

■

@IoH_NI

#IOHNI18

Hospitality

e: iohniawards@ndevents.co.uk

■

Professionalism

whiskeyclub

Love whiskey. Love Whiskey Club. factories in the world - boat making, ship building, linen, distilling and tobacco. In 1900 Belfast had 5 of the largest factories in the world. For various reasons, a lot of these industries have diminished but whiskey has lasted and is almost a link to the past.

WE HAD THE OPPORTUNITY TO SIT DOWN WITH WILLIE JACK, FROM THE FRIEND AT HAND FOR A CHAT ABOUT ALL THINGS WHISKEY.

You are the first to have your own single cask expression of Powers in Northern Ireland - are you excited about it?

Can you tell us a little about The Friend At Hand?

a reputation at The Duke of York for having the largest selection of Irish whiskey.

I noticed there was a need for a specialist off-licence – one that only offered one product; Irish Whiskey. There was no point in me competing with the supermarkets – equally they can’t compete with me as I have a pretty unrivalled collection of very rare Irish whiskeys.

And I saw The Duke of York just won best Irish Whiskey Bar in Ulster at the Irish Whiskey Awards?

Where does the name The Friend At Hand come from? I had a business partner who I went to school with and we were outside caterers. Tragically last year he passed away of a heart attack. The shop was named in honour of him as he was a friend at hand. He was always there, and I believe for everybody there is someone out there who will be that person and will never pull the ladder from under you.

What is it that attracts you to Irish whiskey? I’ve always been moved by it. I am proud that we have always stocked very few Scotch or American whiskeys, but rather choose to keep our shelves in the Duke of York or The Harp Bar full of Irish whiskey. Over the past 20 years we have developed

I certainly am. I know the quantity we’ve got and the quality of the whiskey. It’ll be sold out in a few months. The packaging, presentation, the story of Belfast and the liquid - it’s exceptional.

How was the experience of selecting the Powers cask?

It did yes. I won it in 2014, 2015, 2016 and yet again in 2017. We might choose not to enter next year to give someone else a chance.

What’s the inspiration behind the collection of whiskeys at The Friend At Hand? It’s a show/a museum and nothing would give me greater pleasure than expanding it. We have lots of other whiskeys in my personal collection and whiskey memorabilia. People like to see the story behind the whiskey – where it came from, who made it, what its heritage is, what its statement is and how it tastes.

It was a great experience. I utilised Dillon Bass as well as a friend from Dublin who works in the industry to pick a fantastic whiskey. When it comes to whiskey there are experts out there who can guide you and give you the reassurance you need. In addition the marketing, support and the exceptional packaging gave me confidence. If I think it’s crap I say it’s crap. I don’t do imitation - everything must be authentic, which this Powers is.

How do you think Irish whiskey is seen NOW?

So it’s all about the whiskey? Absolutely. We are in a market where people are keen to show television and sport etc, whereas I’ve been more concerned with offering something different to tourists and I believe that is so important for the province. We are an industrial city with great heritage at one point the largest

In all drinks industries cycles come and things get fashionable and then go. Whiskey was here 100 years ago, 20 years ago, and 10 years ago and will be here in the future in 20 or 100 years. It doesn’t matter what kind of fashionable garnish or tonic people want to put in to it or drink it straight – Irish whiskey is here to stay. Whether it’s sitting by the fire on a stormy night looking at the water or drinking a cocktail in a rooftop bar in a changing Belfast – Irish whiskey will still be there whatever the environment.

WHISKEY OF THE MONTH: powers single cask for the friend at hand TASTING NOTES BY JOE MAGOWAN, IRISH WHISKEY AMBASSADOR FOR DILLON BASS

STYLE: NOSE:

ABV: TASTE:

Single Pot Still

Sweet, chewy honey and vanilla followed by wood spice and with some flakey biscuity notes.

LOVE YOUR WHISKEY? JOIN US:

46%

FINISH:

Orchard fruit with some tropical notes such as juicy orange and kiwi followed by black pepper and liquorice.

Classic Powers spice leads, followed by more delicate flavours and cereal notes at the end.

WhiskeyClubNI

whiskeyclub.com

10 | APRIL 38• •HRNI HRNI DECEMBER

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hotelnews THE VALUE OF KNOWING YOUR COMPETITION BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

oteliers, we all have a competitive set don’t we? We all review their rates daily and know their selling strategy

inside out, don’t we? But where do you start assessing who your competitors actually are? And is there an argument for adjusting your competitive set by segment or even by source. Let’s look at one real but un-named example of a hotel that is located in Belfast. Set in the leafy suburbs of Belfast, Hotel X attracts a mixture of both corporate and leisure guests and at certain times of the year can have a healthy base of tour groups. They review their competition daily and know selling strategies for each inside out. This is adjusted primarily by day of week and also by month of year. So, for example, in the summer they know who they are competing against for small FIT groups and in the shoulder and winter seasons they know where their ad-hoc corporates may chose. But is this enough? As we know, many of our guests use the Internet to find us so who are these potential guests being presented with alongside our own properties? Who do the OTA and meta-site giants place us against? This is an interesting exercise to carry out and I would urge you all to take some time and do this: · Type in your hotel name to the three main players being Google, TripAdvisor and Booking.com · Now see who else is presented alongside you. FOR HOTEL X I FOUND THE FOLLOWING: GOOGLE

TRIPADVISOR

BOOKING.COM

Stormont Hotel Merchant Hotel Malmaison Wellington Park Hilton Belfast Premier Inn Ramada Encore Park Inn Radisson Blu Ten Square

Jurys Inn Holiday Inn Belfast Europa Hotel Ramada Encore Ten Square Maldron, Belfast Ibis City Centre Clayton Belfast Ibis Queens Quarter Holiday Inn Express

Hilton Belfast Holiday Inn Express Stormont Hotel Ivanhoe Inn Crowne Plaza Belfast Ramada Encore Radisson Blu Dukes at Queens Clayton Belfast Ten Square

You can see that there are of course some similarities but isn’t it interesting who these giants are choosing as your competitive set and how they are listing them in order of preference? Does it reflect who you are actually choosing? Chances are it may not and if I am honest, for Hotel X, in many cases the competitors listed are way off the mark. What we all have to realise is that the competitors that these OTA, meta-sites or search engines are presenting are impacting our business and potentially our price point. We have very little control over who they are presenting, but this representation can have an impact on brand perception and we definitely need to sit up and take notice. I urge you to follow Hotel X and to measure and adjust your competitive set to suit your business; you might be surprised what you learn.

Visit www.rightrevenue.co.uk or email adrienne@rightrevenue.co.uk

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OPPORTUNITY KNOCKS FOR WIDER HOSPITALITY SECTOR, SAYS NIHF

Pictured at the Hospitality Exchange business breakfast are, from left, Brian Gillan, head of Business and Corporate Banking at First Trust Bank; Sarah Duignan, director of Client Relationships, STR Global; Gareth Hetherington, director, Ulster University Economic Policy Centre; and Mark Simpson, BBC.

he Northern Ireland hospitality sector still offers the potential to become a £1bn industry by 2020, despite significant challenges such as Brexit, according to speakers at a business breakfast held during Hospitality Exchange. The annual conference and exhibition is organised by the Northern Ireland Hotels Federation (NIHF), and was held at the Crowne Plaza Belfast over October 17-18. At the breakfast, hosted by BBC NI presenter Mark Simpson, NIHF unveiled a new report on the local hotel sector, while speakers discussed the current business climate and the latest market trends and challenges including Brexit, immigration, National Living Wage, skills and VAT rates. “While the hospitality sector in NI faces a range of unique challenges as it comes to terms with the implications of Brexit and the recent introduction of the National Living Wage, it still represents a significant growth opportunity for the NI economy both directly and indirectly,” said Brian Gillan, head of Business and Corporate Banking at First Trust Bank. “Encouragingly, the trajectory of growth of tourism spend is still upwards and, despite these unique challenges, we believe the sector can still break the £1bn target by 2020. The focus at today’s event is on ‘opportunity’ and understanding the huge potential the sector offers the local economy. Comparisons with our near neighbours in Scotland or the Republic of Ireland show the room for growth, and the optimism throughout the industry at this event and beyond, would give us every confidence that their success can be emulated and even surpassed.” Gareth Hetherington, director, Ulster University Economic Policy Centre, said: “While it is clear that Brexit brings a number of challenges for the industry around financial volatility, skills and talent and replacing EU funding streams, there are many reasons to be optimistic about the sector. “It is important however that the industry co-ordinates its efforts and speaks with one voice to help shape the outcome of Brexit and works with other stakeholders, including government to achieve its full potential.” See ps 42-43 for further coverage of Hospitality Exchange. DECEMBER HRNI • 39

hotelnews

THE OLD INN CELEBRATES NEW AWARDS

The Rice family, Paul, Danny and Garvan, celebrate another award in their ‘stable’ of accolades.

ne of Northern Ireland’s most iconic hotels, The Old Inn in Crawfordsburn, has added another award to its stable of accolades.

THE BUSHMILLS INN SCORES PRESTIGIOUS GOLF TOURISM AWARD

Best Customer Experience for Property award has been picked up by The Bushmills Inn in Co Antrim at this year’s IGTOA National Golf Tourism Conference & Gala Irish Golf Awards. Pictured are, from left, Nikki Picken, sales The largest annual and marketing manager at The Bushmills Inn, and Brenda Johnston from Tourism gathering of golf Ireland, who presented the award. tourism industry professionals in Ireland, the 2017 awards were held over October 22-23 at The Trump International Golf Links, Co Clare. The Ireland Golf Tour Operator Association (IGTOA) represents the national Irish golf tourism industry, and is pro-active in the promotion, growth and development of Irish golf tourism domestically and overseas. The Best Customer Experience for Property award was among a number of new accolades created this year to mark the 20th year of the awards, which were hosted by Shane O’Donoghue, CEO of Niche Media and CNN’s host of the international monthly golf programme, Living Golf. Thanking the IGTOA and its board for their commitment to Irish golf and tourism, and The Bushmills Inn’s golf tour operators and business partners for their support, Alan Walls, hotel manager, said: “I would also like to pay tribute to the enormous contributions made by the whole team at the Hotel, without whom, none of this would have been possible.” The 21st Awards will be held at Galgorm Resort and The Royal Portrush Golf Club over October 21-22, 2018. 40 • HRNI DECEMBER

The Co Down venue, which dates back to the 1600s and once operated as a coach-house, has scooped Best Family Business at the Bangor Business Awards. The latest win follows The Old Inn being named AA Hotel of the Year 2017-2018. “For me, The Old Inn family comprises not just myself, my brother Paul and our father Danny, but our entire team of 74 colleagues, some of whom have been with us for over 22 years,” said Garvan Rice, director of The Old Inn. “This latest award, following on from being named AA Hotel of the Year in September, is a terrific indictment of all our efforts and a real testament to the commitment, cooperation and enthusiasm of every member of The Old Inn ‘family’ on behalf of our customers.” The Rice family acquired The Old Inn in 1982, when it was an ungraded, 16-room operation. Since then, the family has invested more than £10m in restoring and maintaining its 17th century charm and character, while extending to 33 rooms.

ROE PARK NAMED GOLF RESORT OF THE YEAR T

he Ireland Golf Tour Operators Association has voted the Roe Park Resort, Limavady Golf Resort of the Year at its 20th anniversary Gala Irish Golf Awards. Marking the first time the Roe Park Resort has won this accolade, which is voted for by a panel of expert tour operators and travel agents from across the island of Ireland, the award was presented by Tourism NI Golf Marketing Manager Leanne Rice and Pierce Wall from Ireland Golf. Since a £400,000 investment in its golf and leisure facilities including redevelopment of its golf course, developing its driving range, golf club, academy and course, the resort has won eight awards including 2016 and 2017 Best Golf Resort in Ulster by Golfers Guide to Ireland, and 2017 Golf Hotel of the Year by the Irish Hotel Awards. “It is wonderful to be recognised by the travel agents and tour operators who rely on us throughout the year to provide an outstanding service for them and their groups,” said Terry Kelly, golf manager at the Roe Park Resort. “We pride ourselves on going above and beyond for our Pictured are, from left, Leanne Rice, golf marketing manager from Tourism NI; Terry guests, and this was Kelly, golf & spa manager at Roe Park Resort; reflected in our recent Mike Marshall, general manager at the Roe Park Resort; and Pierce Wall from Ireland Golf. investment.” twitter.com: @Hosp_ReviewNI

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q&a

A DAY IN THE LIFE our way. The hospitality industry is 24 hours, so it can be difficult to switch off at times and not look at emails during down time. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? We have had a fantastic few years in Belfast since the Titanic and Waterfront opened, and Belfast is now seen as a top leisure destination in Europe. With all the new hotels coming into the city, I think the next few years will be challenging to continue the growth we have seen and to keep the prestigious Fitzwilliam brand front and centre in Northern Ireland. OUTLINE A TYPICAL DAY My day generally starts from 9am catching up on emails, and we have an operations briefing every morning at 11am, where we chat about the events and VIPs of the day. I usually have a couple of ‘show-arounds’ booked throughout the day or may have some clients in for lunch. I visit clients regularly and meet with VIPs as they arrive at the hotel. Occasionally in the evening, I attend local networking events or I’ll be hosting clients in the hotel for dinner or drinks. I travel quite frequently also, which could mean my day is in London or NYC!

SIOBHAN O’SULLIVAN * DIRECTOR OF SALES AND MARKETING, FITZWILLIAM HOTEL, BELFAST

WHAT IS YOUR CURRENT ROLE? I am director of sales and marketing at the five-star Fitzwilliam Hotel Belfast, and I have been in this role for the past seven years. I am fully responsible for all sales and marketing activity, which includes strategic planning, budgets and achieving all of our KPIs.

PROUDEST MOMENT OF YOUR CAREER TO DATE Working with our dedicated team at the Fitzwilliam Hotel to achieve five-star accreditation this year. Every single member of the team works incredibly hard to maintain an exceptionally high standard of service so it was really lovely to be recognised for that.

WHAT’S THE BEST THING ABOUT BEING INVOLVED IN THE LOCAL HOSPITALITY SECTOR? Hospitality is a relatively new industry in Belfast and the passion everyone has for it here is truly “Hospitality is infectious. There are some fantastic the lifeblood of ambassadors for the industry in the city and we regularly work Northern Ireland’s with Tourism NI, Visit Belfast and growing economy, Belfast City Council, which makes so it’s imperative it one of the best industries to work in. Hospitality is the lifeblood of we continue this and Northern Ireland’s growing economy, showcase Belfast to so it’s imperative we continue this the world.” and showcase Belfast to the world.

WHAT IS YOUR BACKGROUND? After University in Galway, I started my career in The Mespil Hotel in Dublin where I worked as a receptionist and then, after a number of years, worked my way up to food and beverage manager. I worked as catering manager for the opening of the Guinness Storehouse, and deputy manager in The Stillorgan Park hotel for two years following that. My career in sales began in the Marriott Johnstown House in Co Meath and I then moved onto The Park Plaza in Blanchardstown as director of sales and marketing before finally moving north to the Fitzwilliam Hotel Belfast in 2010.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The hospitality industry is one of the best to work in as every day is different; it is one of the few sectors that is constantly changing. It’s great to see how far Belfast has come in the past seven years and to see it recognised as one of the top destinations to visit in 2018 by Lonely Planet is a brilliant achievement. I really love showcasing Ireland and Belfast to agents all over the world, making sure they send all their clients www.hospitalityreviewni.com

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WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? There is nothing better than getting out of the city to the North Coast, walking along the beach and getting some fresh air along the stunning coastline. I do also love travelling abroad, getting away on city breaks every few months to see some of the world. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I like to keep fit and attend a boxing boot camp twice a week. DECEMBER HRNI • 41

hospitalityexchange2017

HOSPITALITY EXCHANGE FOCUSES FOR NORTHERN IRELAND’S RAPID ORGANISER NIHF’S NEW HOTELS REPORT, HIGHLIGHTING THE 2,000-PLUS ROOMS TO BE ADDED LOCALLY OVER THE NEXT THREE YEARS, WAS THE TALK OF THIS YEAR’S EVENT, WHICH INCLUDED A BUSY EXHIBITION, CHEF DEMO, SALES MASTERCLASS, SPEAKER EVENTS AND GALA BALL OVER OCTOBER 17-18 AT THE CROWNE PLAZA BELFAST

On the Bunzl Rafferty stand are Iain Speers, Damian Caldwell, NIHF President Gavin Carroll, Siobhan Rushe and Alan Blaney.

Mandy Patrick MBE (Park Avenue Hotel) is awarded patronage by NIHF President Gavin Carroll at the Speaker’s Lunch.

GUEST CHEF GLYNN PURNELL CREATED A GOURMET DINNER AT THE MERCHANT HOTEL Glynn Purnell led a local team of chefs in the kitchens of The Merchant Belfast.

Paul Rice (Old Inn) with Gordon Henderson (Bunzl CDS), Martin Darling (Bunzl) and Danny Rice (Old Inn).

Michael Sullivan, (Bullitt Hotel) Sorcha Wolsey (Beannchor) and Gavin Carroll (Merchant Hotel).

Eight courses were served to guests at the Gourmet Dinner.

Henderson Foodservice – David Jordon, Eddie McKeever, Kiera Campbell, Lynda Barrett, Damien Barrett and Gary Dougan.

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S D

hospitalityexchange2017

ON MAXIMISING OPPORTUNITIES -GROWTH HOTELS SECTOR

On the Get Fresh stand – Brian Townley, chef Glynn Purnell and Harry Crawford.

NI Hotels Federation President Gavin Carroll presents a cheque to Leanne Vennard from Alzheimer’s Society, after £3,317.50 was raised for the charity at the Hospitality Exchange Gala Ball.

A DOWNTON ABBEY THEME BROUGHT A TOUCH OF GLAMOUR TO THE GALA BALL Tim Browne, Beth Greenan (Galgorm Resort & Spa), Eddie & Bridgene McKeever (McKeever Hotel Group).

Netaffinity.

Hospitality Hero Martin Darling with his wife Sheila. Angela Bennett (Diamond Systems) and Mary O’Driscoll (Rathlin Island Ferry) with NIHF President Gavin Carroll at the wheel.

Fitzwilliam Hotel.

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Coca Cola HBNI: Steven Davidson, Colin Johnston, Dermot O’Donnell, Karen Taylor, Connor McCready and Siona Baird.

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DECEMBER HRNI • 43

hotelsprofile

TITANIC HOTEL IS JEWEL IN CROWN FOR HARCOURT NORTHERN IRELAND’S HOTEL LANDSCAPE IS UNDERGOING A DRAMATIC TRANSFORMATION AND, IF THERE’S ONE NEWCOMER TO THE SCENE WITH THE KNOWHOW TO THRIVE IN A COMPETITIVE ENVIRONMENT, IT’S HARCOURT DEVELOPMENTS. CLEMENT GAFFNEY, GROUP HOTEL OPERATIONS MANAGER, TALKS HERITAGE AND CHALLENGES WITH EMMA DEIGHAN

Clement Gaffney is pictured with Belfast Telegraph food critic Joris Minne at the Titanic Hotel Belfast.

lement Gaffney is proud of his group’s new addition to its portfolio, Titanic Hotel Belfast. For him it’s the jewel in the crown for Harcourt, given the group’s Liverpool Titanic Hotel is one of its best performers, attracting, in equal measure, business and leisure clientele; all on the back of the story of that fateful ship. This time it’s different though. This £28m investment flaunts authenticity. It’s a museum experience if you like and is part of the true fabric of Belfast’s shipbuilding heritage. The 119-room hotel at the former Harland and Wolff drawing rooms is thriving and Clement isn’t surprised. “We are absolutely delighted with its

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performance,” he says. “Occupancy is over 80%, trading is strong midweek with conferences and not just local conferences but European and American events that are all booked on the heritage of that building.” Clement adds that the ground floor ‘operation’ is successfully standing on its own two feet, drawing in locals and leisure guests and indeed nonresidents. “It’s incredible. In those offices, some 1,700 boats were designed and people want to experience that element of the building,” he says. “There’s a worldwide interest in it and history lovers from all over want to be part of it.” Run by Pat Doherty, Harcourt

Developments is the name behind the regeneration of Titanic Quarter, making the hotel the icing on the cake for one of the biggest property developers investing in the city. Clement says it made commercial sense that the group built its third four star property there, especially because “all indicators pointed towards the success of the Titanic Hotel in Liverpool and the appetite for the story”. Harcourt Developments has 10 hotels of varying classifications spanning the UK, Ireland, Channel Islands and Caribbean. It has a unique insight into operating in varying hospitality domains and each has its own challenges. “We operate in many different

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hotelsprofile Carlisle Bay in Antigua.

countries and jurisdictions,” he says. “We have two five-star properties Lough Eske in Donegal where a third of the guests are from the American and Canadian market and Carlisle Bay (Antigua) where business is a mix; 65% of guests there are from the UK , 25% are from the US and 10% are European and then you come into the four-star market, which is a very busy one. Collectively, year on year, there is growth for all our properties.” And with Clement having a career in the sector that covers more than 20 years, he’s well placed to impart some wisdom to those who find themselves competing on a new, more challenging terrain here. With recent statistics from PricewaterhouseCoopers showing that Belfast is in the UK’s top three major cities for occupancy and financial performance, with hotel room costs in the city, historically, among the lowest in the UK, there’s huge demand from tourists. But with the growth in the industry, comes fresh confrontation for hoteliers. Things are about to become more competitive, notes the report. Decelerating economic growth, a potential slowdown of inbound tourism and a large increase in new hotel rooms could slow that growth next year. And a number of developments could more than double the current number of rooms in the city, currently standing

at 3,600. While not all 27 potential developments identified may ultimately be built, around 1,100 rooms are likely to come from five already well advanced, or built properties, including Titanic Hotel Belfast. “Belfast as a city destination is continuing to mature and grow and we are very much playing our part in the bedroom stock,” says Clement. “The large conferences - they need a significant amount of bedrooms for a destination to be attractive. We need capacity and infrastructure, which is testament to the growth that we are experiencing. “Accessibility is essential and we welcome the growth. From our perspective, and with any business, it helps if you have a niche. What sets your hotel apart from the rest is the story and how you operate it. In terms of keeping long-term jobs, we are proud of what has been accomplished already, obviously what we have in Belfast - the story and landmark is unique and this is going to be one of Europe’s international hotels.” Looking at the trends in the sector and consumer demands, Clement says a desire for luxury, speed and technology is what’s driving the hotel industry forward.

Titanic Hotel Liverpool.

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“When speaking to guests, I see that luxury in a relaxed and speedy format with a strong technology offering, including wifi that offers the capacity to download a movie for example, is essential. They also want a flawless service with a warm, genuine welcome,” he says. But there are challenges he continued, UK-wide, with the uncertainty of Brexit posing one of the biggest concerns for the industry. “From our perspective, a challenge would be Brexit. We are working on it and working very closely with the hotels, in terms that we are ensuring we are offering our guests value for money and an impeccable service. We appreciate the value of the repeat guest and that’s something that we are very focused on. We are putting measures in place to offer guests that confidence.” The Brexit effect on Harcourt’s Belfast property is very uncertain but recent figures relating to the Titanic area suggest that it may have something of a buffer in place. With Titanic Belfast voted the world’s leading tourist attraction in 2016 and the weak pound enticing cross-border trade, giving the Quarter its busiest summer ever this year (a 22% rise on last year), things are looking very hopeful.

Lough Eske in Donegal.

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DECEMBER HRNI • 45

tourismnews

£70,000 UP FOR GRABS IN TOURISM NI AUGMENTED REALITY COMPETITION A

FANZONE FACILITY CREATED IN SOUTH BELFAST

£70,000 their visit to competition Northern Ireland aimed at outside of the encouraging traditional tourism-focused tourism hotspots,” innovation in said Dave Augmented Vincent, chief Reality (AR) has digital officer at been launched Tourism Northern by Tourism NI, in Ireland. “This partnership with Small Business Pictured are Dave Vincent, chief digital officer at Tourism the Department Research Initiative NI; Eoin McFadden, Department for the Economy; for Communities, Carson McNab, Digital Catapult NI; and Phillip O’Neill, competition Department for Communities. Digital Catapult NI provides a great and Matrix. opportunity for us to work with highly Seeking to promote and test in-market innovative companies to explore how the deployment of AR technology in augmented reality can enrich our visitor tourism contexts, the competition hopes experience.” to inspire multilingual signposting and Registration for the competition way-finding, immersive storytelling opened on October 26, with a deadline and provision of an enhanced visitor for receipt of completed applications of experience at remote or unmanned December 7. tourist and historic heritage sites. “We are keen to find new innovative Further information about the competition ways to encourage visitors to explore can be found on the Tourism NI website at more, do more and spend more during tourismni.com/sbri.

EXPLORIS AQUARIUM AWARDED A FIVE-STAR SEAL OF APPROVAL

an outstanding ourism NI visitor has awarded attraction Northern Ireland’s grading. only aquarium “Having and seal sanctuary attracted a five-star visitor almost attraction rating. 180,000 The five-star national and accreditation was international awarded under the visitors over Tourism NI Quality the past 12 Grading Scheme months, which is designed Pictured are Kevin Quinn, director of Exploris; John to provide visitors McGrillen, Tourism NI: Alison Stobie, North Down Borough Exploris targets Council; and Kieran Quinn and and Phelim Devlin, directors the important with information of Exploris. family fun on the quality visitor segment with a unique mixture of the experience they can expect at of education, conservation and Northern Ireland’s tourist attractions. “Following the recent £2m investment, enjoyment. Joining an elite club of only 11 other five-star graded attractions, Exploris is a shining example of the this accolade provides an additional benefits of a public and private sector marketing tool to help drive visitors to, tourism business partnership,” said and around Northern Ireland.” John McGrillen, chief executive, Tourism CRG, operator of Exploris, also holds Northern Ireland. “The redevelopment a five-star rating for its Crumlin Road has created a vibrant conservation and Gaol attraction. educational visitor experience worthy of

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Belfast-based private equity firm Norlin Ventures is creating Northern Ireland’s largest fanzone facility at its South13 venue in South Belfast. Located on the Boucher Road, the former B&Q warehouse will become Fanzone@S13 during the upcoming World Cup Qualifiers for the NI and RoI soccer teams, as well as the Irish rugby team’s clash with South Africa. The 10,000-capacity indoor venue will boast a 40-square-metre screen, licenced bar facilities and a range of food and beverage options, as well as free on-site parking. Family entertainment will include penalty shoot-outs, bouncy castles, face painting and opportunities to win amazing prizes.

AHOGHILL CROWNED NI’S BEST OF THE BEST Ahoghill has clinched the top prize in the 60th anniversary year of the Northern Ireland Best Kept City, Town and Village Awards, sponsored by George Best Belfast City Airport. The Co Antrim village won the Best of the Best title at the awards ceremony in Belfast City Hall, with judges citing the evident enthusiasm of residents and traders working in tandem as a key factor in the success. Over 100 representatives from community organisations and local authorities gathered at the City Hall for the Best Kept Awards ceremony, celebrating Northern Ireland’s best looked-after towns, villages, schools, health and social care facilities and housing areas.

NI ON COURSE TO MEET TOURISM TARGETS Tourism NI has welcomed positive performance figures for January to June 2017 from all markets, with figures from the Northern Ireland Statistics and Research Agency (NISRA) highlighting increases of 18% in overnight stays at 7.6 million nights and 16% in spend at £417m. “We now have the full picture for all markets which puts us well on course for our busiest year ever, and to achieve our stated aim of reaching annual revenue of £1bn by the end of the decade,” said John McGrillen, chief executive of Tourism NI. “In addition to the domestic and Republic of Ireland markets, growth is apparent across Europe, North America and further afield.”

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tourismprofile

QUALITY OF LOCAL FOOD AND DRINK IS FEEDING OUR TOURISM SUCCESS BY DR PETER BOLAN, ULSTER BUSINESS SCHOOL

s 2017 draws to a close, it is clear we have achieved some truly excellent accolades for our tourism product, not least of which was the recent announcement from Lonely Planet that Belfast and the Causeway Coast is the must-see region to visit on a global basis in 2018. Whilst there are a great many factors that have contributed to this in recent times (something my next article will explore in more depth in the forthcoming Yearbook), one factor that has risen to prominence has been the sheer range, quality, depth and in turn recognition of our superb food and drink. Indeed, Northern Ireland food and drink businesses recently swept the boards at the 2017 Blas na hEireann Irish Food Awards in Dingle. Now in its 10th year, these awards are the largest annual competition for quality food and drink produce on the island of Ireland. Over 2,500 products were entered in this year’s awards. The Causeway Coast and Glens region secured one of the largest numbers of accolades on a regional basis. Lacada Brewery (Portrush) led the way achieving five awards, including a prestigious gold medal for their Devil’s Wastub dark ale, Best in Antrim and Best New Product in Ireland (also for the Devil’s Washtub dark ale). Other Causeway region winners included Broighter Gold, Corndale Farm, Glenballyeamon Eggs, Ballinteer Farm and Morelli’s Ice Cream – all picking up a range of coveted medals. Other excellent Northern Ireland winners included Hannan Meats, Clandeboye Yoghurt, Long Meadow Cider and Burren Balsamics. Truly enormous success then, www.hospitalityreviewni.com

showcasing that we have some of the best food and drink produce both in Ireland and further afield (which was also represented strongly again at other recent events such as the BBC Good Food Show). On the tourism front, food and drink is very much a key element of any visitor experience; with eating out a primary activity. Indeed, food can be seen as one of the most essential elements of the tourist experience. This can therefore bring a significant economic dividend to a country or region that can provide the mix of good quality food and drink that today’s tourist seeks. In fact, food and beverage expenditures can amount to as much as one third of overall tourist expenditure in terms of global tourism turnover. Trends in tourism show that tourists are increasingly seeking a stronger connection to the places and communities they visit. It’s not just about taking in the scenery and visiting key tourist attractions. Our visitors want to be immersed in the local communities they visit, eat local cuisine, drink local beer, taste local whiskey and indeed meet the artisans making the products they are tasting and purchasing. In Northern Ireland, we very much have that strong artisan produce and the quality, depth and range of what is on offer is clearly developing and gathering pace (as confirmed by the great award

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successes recently achieved). With our 2016 Year of Food & Drink in Northern Ireland, we began to showcase this to a vast audience in ways which hadn’t received the same level of prominence before. One concern was that perhaps the momentum achieved that year couldn’t be maintained or wouldn’t continue. Clearly anything but the case, such fears have clearly not come to pass and the quality of our Northern Ireland produce is soaring to even higher heights through 2017. The range, depth and quality of food dishes on offer in our restaurants has developed tremendously in recent times (with many great accolades, reviews and awards received to highlight such success). The sheer creativity, variety and success of our artisan food and drink producers is also something to celebrate and to be proud of here at home, but we also now have the quality ‘food tourism product’ and great stories around to tell that will appeal to the international visitor in ever-increasing numbers. We have many great elements now attracting tourists to Northern Ireland, witnessed by strong growth in visitor numbers and tourist spend through 2017 to date. Our food and drink produce is now firmly on that overall tourism menu and has become a hugely significant part of the experience our many visitors enjoy.

DECEMBER HRNI • 47

businessnews

NEED FOR ENERGY POLICY HIGHLIGHTED AT NI CHAMBER EVENT

Pictured are, from left, Joris Minne (representing DP Energy); Meabh Cormacain (NIRIG); Christopher Morrow (NI Chamber); Natasha Sayee (SONI); John Toner (Williams Industrial Services); and Andrew Ryan (TLT Solicitors).

he economic importance of having an up-to-date energy strategy for Northern Ireland has been highlighted by the Northern Ireland Chamber of Commerce and Industry (NI Chamber). Clear policy on the way forward will create greater certainty for business and employers, and will help locallybased businesses plan for growth and expansion, particularly large energy users. NI Chamber recently hosted an Energy

Forum with partner SONI (System Operator for Northern Ireland), featuring keynote speakers Meabh Cormacain (Northern Ireland Renewables Industry Group), John Toner (Williams Industrial Services), Andrew Ryan (TLT Solicitors) and Joris Minne (representing DP Energy’s Fair Head Tidal Project). “Knowing there is a secure, sustainable and cost-effective energy supply is a fundamental consideration for investors and employers,” said Christopher Morrow, head of Policy at NI Chamber. “This is particularly important for the types of energy-intensive industries that we are trying to attract to, and grow within, Northern Ireland. “There is also an urgent need to underline the importance of the allisland energy market in ongoing Brexit negotiations. Implementation of the i-SEM will increase competition in the all-island electricity market and provide further benefits to consumers. It is therefore important that energy is a key priority during any Brexit discussions.” In a separate NI Chamber/Electric

KEGOMATIC AWARDED BEST AGRI-FOOD SCIENCE INVENTION

egoMatic, a technology solution allowing multiple drink kegs to be tapped at once and switching the line automatically when a keg runs out, has been recognised as Northern Ireland’s top Agri-Food Science invention at the Catalyst Inc INVENT Awards 2017. Presented with the award by ICT solutions provider Fujitsu, the KegoMatic team - comprised of six engineering students from Queen’s University Belfast - was applauded by the judges for their creative application of technology to overcome a prevalent issue in the hospitality sector. By automatically switching the line when a keg runs out, the KegoMatic solution creates operational efficiencies by preventing a service lag when staff would otherwise be busy changing barrels. Once installed, the kegs sit on a base with in-built weighing scales. By analysing the weight over time, KegoMatic’s companion software, BarTrender, shows the rate at which beer is being poured.

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Ireland Leadership Event, meanwhile, Domino’s Pizza Group CEO David Wild outlined how the chain, which has 26 branches in Northern Ireland, has experienced an online sales boost with its shares rising by 10%. NI franchisees outperform all other regions in the UK with regards to service and spend per address, he said.

HASTINGS APPOINTS DIGITAL MARKETING EXECUTIVE

Donal Monaghan has joined Hastings Hotels as a digital marketing executive, bringing 10 years’ experience in marketing and communications at St Patrick’s Purgatory, Lough Derg, AVBrowne and the Arts Council of Northern Ireland. He will be responsible for managing the group websites and social media platforms, and developing promotional content for online audiences.

AD INDUSTRY CELEBRATED AT 2017 PANI AWARDS Fujitsu’s Dr Gráinne Watson is pictured with the team of six engineering students from Queen’s University Belfast.

The data captured by the technology can help businesses plan for events and evaluate any wastage or potential problems with stock. KegoMatic can also create additional financial savings by reducing the number of pints it takes to clear a keg of foam when it empties. Award winners share a £33,000 prize fund, and secure a place on the Northern Ireland Tech Mission to pitch to investors and potential partners in California.

Hospitality sector campaigns were among those recognised at the Publicity Association of Northern Ireland Awards, held recently at the Culloden Hotel, at which Belfast-based agency Genesis picked up a total of 22 awards. RLA picked up five gold awards for its work with Belfast International Airport and Recruit NI, while ICAN’s work with West Coast Cooler received gold in both Best Outdoor Innovation and Best Mixed Media Campaign categories.

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socialscene

A TASTE OF THE HIGH LIFE AS BABEL OPENS B

abel, a new rooftop bar and garden forming part of a £1.75m expansion of stylish Belfast City Centre hotel Bullitt, opened to the public on October 21 following a VIP launch party. The contemporary space includes a plush indoor bar, open-air terrace with panoramic views and a retractable roof, and a cosy corner VIP room. Taking inspiration from 1950s and 1960s design, the rooftop bar and garden is the largest in Ireland. Inspired by the eclectic design of the

Mad Men era, plush velvet and leather interiors in a deep green, ocean blue and bubble gum pink colour scheme combine with modern touches including glass balustrades, bespoke lighting, marble and brass detailing. Accessed via a dedicated new entrance on Ann Street, the stylish space is a laid back, urban oasis with lush foliage, an interior living wall made up of 300 fresh plants and herbs and a vertical exterior garden wall that can be seen from ground level.

The drinks menu features an eclectic range of Shrub Cocktails, using a fresh supply of herbs from a living wall as ingredients and garnishes for the drinks, and complemented by a small plates menu inspired by South and East Asian cuisine. Babel will host a calendar of events throughout the year and will have resident DJs every Friday and Saturday night. It will open daily from 12pm until late with food served daily from 12pm until 10pm.

Bill and Petra Wolsey, Conall Wolsey and Michael Sullivan.

Gareth and Samantha Kirk.

Rebecca Cummins, Josh Watts and Gillian Adams.

Alyson and Bryan Magee.

Martin Wolsey and Caroline Kennedy.

Sammy Hagan-Rea, Barra Best and John O’Reilly.

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Stephen Day, Claire Keenan and Caroline Wilson.

DECEMBER HRNI • 49

socialscene

GUINNESS PRO14 MEET & GREET HELD AT THE ERRIGLE INN R

ugby fans made a day out of it on Saturday, October 28, as they gathered at the Errigle Inn on the Ormeau Road in Belfast before the Guinness PRO14 Ulster v Leinster match for the chance to meet Ulster rugby players Kyle McCall and Wiehahn Herbst. Organised by Diageo, as part of the Guinness PRO14 Tournament sponsorship, fans were treated to an entertaining afternoon, with sports correspondent Ruth Gorman hosting a Q&A with the players, followed by a meet and greet with fans.

Kyle McCall; John Crawford, Diageo; Jonathan McWhinney, Tesco; and Wiehahn Herbst.

Kyle McCall; Gemma Whyte, Diageo; and Wiehahn Herbst.

Kyle McCall; Gemma Whyte, Diageo; Ruth Gorman; Wiehahn Herbst.

Kyle McCall, Nicola and Martin Ferris, and Wiehahn Herbst.

Kyle McCall, Dianne Brannigan, Simon Blair and Wiehahn Herbst.

Kyle McCall, Robert Adams, Nick Murray and Wiehahn Herbst.

Kyle McCall, Michael and Helen Goodall, and Wiehahn Herbst.

Kyle McCall, Gaye and Campbell Evans, and Wiehahn Herbst.

50 â&#x20AC;¢ HRNI DECEMBER

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DRINK DISTRIBUTORS

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

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DRINK DISTRIBUTORS

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54 â&#x20AC;¢ HRNI DECEMBER

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

ENERGY SUPPLIERS

FOODSERVICE

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

CALL TODAY: +44(0)77969 57009

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

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INDUSTRIAL CLEANING

INDUSTRY ORGANISATIONS

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

INDUSTRY ORGANISATIONS

PROPERTY CONSULTANTS

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

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

56 • HRNI DECEMBER

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SEAFOOD

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SEAFOOD

Need the recipe for sucess? Whether you’re a hotel, restaurant,

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Get in touch on: (028)90267905 Email: info@ouichefni.com Twitter: @ouichefni Facebook: /ouichefrecruitment

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

T: 028 4277 1316

Reach more jobseekers with RecruitNI We have a range of packages on oﬀer. Contact a representative: Tel: 028 9055 4627 info@recruitni.com

UPHOLSTERY SPECIALISTS

NEXT ISSUE... YEARBOOK 2018 www.hospitalityreviewni.com

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DECEMBER HRNI • 57

q&a

THE LAST WORD SOCIAL

FAVOURITE FOOD: Anything BBQ FAVOURITE RESTAURANT: Deanes at Queen’s LAST HOTEL YOU STAYED AT: Nestor Hotel, Cyprus LAST BAR/NIGHTCLUB YOU VISITED: Castle Club, Ayia Napa FAVOURITE PLACE IN WORLD: London INDOOR CONCERT OR FESTIVAL: Concert LAST HOLIDAY: Cyprus, honeymoon

DRINKS

FAVOURITE HOT DRINK: Cappuccino FAVOURITE SOFT DRINK: San Pellgrino, Pomegranate & Orange BEER OR CIDER: Cider WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Vodka COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Jimmy Carr, Keith Lemon, Kevin Bridges and The Queen ONE ITEM YOU COULDN’T LIVE WITHOUT? My Xbox WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Tom Hanks

NAME COLIN TWEED COMPANY THE FULLERTON ARMS JOB TITLE FOOD & BEVERAGE MANAGER

“LIFE IS LIKE RIDING A BICYCLE, TO KEEP YOUR BALANCE YOU MUST KEEP MOVING.” Albert Einstein

FAVOURITE QUOTE? “Life is like riding a bicycle, to keep your balance you must keep moving.” Albert Einstein.

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

WHAT WAS YOUR FIRST JOB? Washing cars.

DESCRIBE A TYPICAL DAY? We are always busy here in Ballintoy so it’s get in sharp and get ready for a busy day ahead. Anything form large coach parties, exploring tourists, our local friends or plenty of our four-legged friends too; after all, we are The Dog Friendly Pub of the Year 2017.

FAVOURITE TV SHOW: Game of Thrones FAVOURITE ALBUM CURRENTLY LISTENING TO: Michael Jackson Number Ones FAVOURITE BAND: Metallica LAST BOOK READ: Origins by Dan Brown FAVOURITE CELEBRITY: Tom Hanks

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ENTERTAINMENT

WHAT IS YOUR IDEAL JOB? I always wanted to be an astronaut from a very early age so if NASA need a food and beverage manager on the space station, someone please put my name forward.

INSPIRATION IN YOUR LIFE? Would have to be my grandfather. No matter what life throws at the man he always keeps his cool. He lives for his family and is simply a gentleman. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Mistakes will undoubtedly happen. Learn from this quickly, and move on.

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Are you ready for

christmas 2017?

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as m t i s r Ch ials t n e s s E

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