JANUARY 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
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GAME OF THRONES LEGACY TO TAKE FLIGHT IN 2019 AWARD-WINNING CHOWDER: MARCONI’S BAR & BISTRO IN THE MARINE HOTEL, BALLYCASTLE IS THE FOCUS OF THIS MONTH’S FLOGAS RESTAURANT PROFILE PS18-19
From left, Judith Owens of TBL International, Robin Stapley of GES Events, John McGrillen of Tourism NI, and Jeff Peters, representing HBO Global Licensing.
THE SEXTON SPEAKS: MASTER BLENDER ALEX THOMAS HAS CREATED A NEW SINGLE MALT IRISH WHISKEY EMBODYING THE CHANGING FACE OF IRELAND PS38-39
ROWING TOGETHER: FILLING ROOMS IS CHALLENGING FOR BELFAST HOTELIERS BUT FOSTERING GREATER COLLABORATION, SAYS NIHF PRESIDENT GAVIN CARROLL PS46-47
A BRIGHT FUTURE: FROM GOLF & GAME OF THRONES TO FOOD AWARDS & OTHER ACCOLADES, NI’S TOURISM PROSPECTS ARE LOOKING GOOD, SAYS PETER BOLAN P56-57 www.hospitalityreviewni.com
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ame of Thrones: The Touring Exhibition is coming to the Titanic Exhibition Centre, Belfast from April to August, by which time a number of permanent attractions themed around the popular HBO TV series should be up and running around Northern Ireland. This year will see its final series screened, generating renewed interest from global fans and the opportunity to build upon the popularity of filming locations around the province as tourist attractions. Each episode attracts around 15 million viewers. Titanic Belfast management company TBL International will bring the touring exhibition, created by HBO Licensing & Retail and GES Events, to Belfast, following stints in Barcelona, Paris and Oberhausen. The exhibition combines costumes, authentic props and majestic settings from all seven seasons of the Emmy award-winning series to create an interactive and immersive experience. Its temporary home will be in the footprint of Titanic Studios, where much of the series was filmed over a 10-year period. Northern Ireland is already home to more of the seven kingdoms locations than anywhere else in the world, boasting 26 filming locations
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and 20 visitor experiences. “We are delighted and proud to be working with HBO and GES Events, a world leader in live events, exhibitions, conferences and entertainment experiences, to bring Game of Thrones: The Touring Exhibition to Belfast,” said Judith Owens, chief executive of TBL International. “There is no better place for the exhibition that celebrates the artistry and craftmanship behind the Emmy award-winning series than Northern Ireland, the principle filming location, both in natural settings and within Titanic Studios.” Meanwhile, a number of filming locations are set to open as tourist attractions in 2019, featuring sets, costumes, props, weapons, set decorations, art files, models, and other production materials. Proposals include the standing sets for the filming locations of Winterfell, Castle Black, and Kings Landing, and a formal studio tour of Linen Mill Studios in Banbridge. “The Game of Thrones Legacy project will be a game changer for Northern Ireland on a global tourism level,” said John McGrillen, chief executive of Tourism NI. Touring exhibition tickets are available at www.gameofthronesexhibition.co.uk. JANUARY HRNI • 3
foreword THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.
Hospitality Review is a copyright of © Independent News & Media Ltd 2016
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ONE IN 11 JOBS DIRECTLY ATTRIBUTABLE TO TOURISM BY TERENCE BRANNIGAN, CHAIRMAN OF TOURISM NORTHERN IRELAND
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018 has proven to be yet another excellent year for tourism in Northern Ireland. On the international stage our repuation as a tourism destination, both for leisure and business, has grown substantially. Whilst full-year figures are not yet available, performance in the first quarter of 2018 was very positive, with January to March showing a record level of visitor spend totalling £180m. The rapid growth in visitor numbers attracted a significant level of investment in the hotel and wider accommodation industry, broadening the choice available to consumers. Hotels alone achieved an unprecedented level of sales between January and October 2018, with more than 1.9 million rooms sold. Tourism NI has continued to work closely with our industry partners to promote Northern Ireland as a mustsee destination across international sales platforms, as a result of which local tourism businesses have been reaping the benefit of the continuing growth in visitor numbers with many, such as Titanic Belfast and the Giant’s Causeway, welcoming record volumes through their doors during 2018. Business tourism, specifically conferences and incentives, is emerging as one of our key priorities for future tourism growth in Northern Ireland. With our focus upon this sector, 2018 saw Belfast, in particular, become a destination of choice for both conference and event organisers, with the city receiving the accolade of Best Events Destination and the ICC Belfast voted Best Venue of the Year at the 2018 Conference & Incentive Travel Awards. The Hosts Global Forum, which accounts for $2bn of annual business tourism spend, for the first time ever held their event outside of the USA, bringing 200 of the world’s leading destination management companies and meeting and incentive buyers to a range of venues across Belfast in June of this year. In addition, our annual Meet the Buyer forum, the largest tourism networking platform hosted in Northern Ireland by
Tourism NI each year, saw 5,000 sales appointments take place, with industry representatives meeting 211 international operators from 22 different markets. Screen tourism is playing an increasingly important role in promoting the beauty of Northern Ireland to a worldwide audience, with one of our biggest success stories, Game of Thrones, bringing tens of thousands of fans to our shores each year. With Northern Ireland now home to 25 Game of Thrones filming locations, in 2018 we welcomed the announcement that HBO will celebrate the show’s Northern Ireland legacy by converting a number of their filming locations into new and exciting visitor attractions. In recent years, Northern Ireland has experienced exceptional success and status as a golf destination, and July 2019 is set to bring the oldest and most prestigious international professional golf championship to Royal Portrush, when The 148th Open returns to the region for the first time in 68 years. It is shaping up to be the biggest sporting event ever held in Northern Ireland, creating an unprecedented opportunity to showcase our part of the world to visitors and broadcast viewers across the world. In 2017-18 tourism contributed around £2.5m per day to our local economy, making it a key driver of economic growth. Not only has the sector delivered yet another economic performance to be proud of, but the increasing importance of its contribution to employment in Northern Ireland is also clearly evident, with 8.7% of total jobs in Northern Ireland being delivered from our tourism industry – that is, almost 1-in-11 of all jobs in Northern Ireland are directly attributable to tourism. I have confidence that 2019 will again see the tourism industry break records, delivering growth in both revenues and jobs, and wish to thank our industry colleagues and partners for their continuing support and wish everyone involved continued success.
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editorialcomment
FROM AWARD-WINNING FOOD AND VENUES TO GOLF AND GAME OF THRONES, 2019 OFFERS MUCH IN THE WAY OF OPTIMISM
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Happy New Year to all our readers and advertisers. Whether you’re in the pub, bar, café, restaurant, hotel or tourist trade, or a supplier of food, drink and other vital services to the hospitality industry, I hope your festive season was a good one. Welcome to the January Yearbook, our biggest edition of the year. Alongside our handy annual trade directory, the focus of the Yearbook is to offer a retrospective of the year past and outlook for 2019. Overall, we aim to provide a comprehensive and upto-date picture of Northern Ireland’s hospitality industry. I always enjoy putting together our year in pictures spread, leafing through past issues to pick out the highlights and the pages certainly give a colourful flavour of activity across all the sectors coming together under the hospitality banner. Our profiles this month span the province, from Lusty Beg in Kesh to Marconi’s Bar & Bistro in Ballycastle, stopping along the way with two of the leading lights of the Belfast scene, the established Merchant Cocktail Bar and newcomer Observatory in the Grand Central Hotel. News from the drinks sector includes an intriguing, in-depth interview with female Master Blender Alex Thomas, creator of The Sexton Single Malt Irish Whiskey. HRNI was lucky enough to attend the launch event in Dublin, and had one of those ‘I can’t believe this is my job’ moments sitting in darkness in the Smock Alley Theatre sipping the splendid liquid while listening to ‘The Sexton’ tell his story in a rather macabre tone over a pair of headphones. Also excelling on the innovation front, meanwhile, is Dillon Bass; putting coffee into Jameson, Jameson into beer barrels and all kinds of shenanigans. The good news is Irish whiskey aficionados can’t get enough of it. www.hospitalityreviewni.com
Dillon Bass has also enjoyed great success with its gin portfolio over the past year, and takes particular pride in the work by its spirits ambassadors and Highballers Club to train, elevate and inspire the local bartending community. Additionally worth a mention is Ciaran Meyler’s regular column for United Wines, which transcends its drinks blog moniker. Ciaran is dryly amusing, philosophical and pragmatic all at once… oh, and he knows something about wine too. Check out his summary and conclusion of the major talking points of the year, appreciate its sage wisdom and raise a glass in appreciation. On the food side of news, our regular columnist Michele Shirlow of Food NI raises a glass to congratulate the sector on its phenomenal awards success in 2018. Northern Ireland producers picked up their usual raft of stars at Great Taste, upped the ante at Blas na hEirehann with Rooney Fish lifting the supreme title for its Mill Bay Oysters, and lifted a multitude of additional accolades across UK and even global competitions. The year also saw Belfast restaurants Ox and Deanes Eipic retain their Michelin stars, and culminated in Northern Ireland’s designation as World’s Best Food Destination at the World Travel and Tourism Awards in London. Michele describes the accolade as its greatest success, and the legacy of, the Year of Food & Drink 2006. And, on the back of the designation, the Northern Ireland Hotels Federation is bringing back its Taste of Tourism conference this April after a hiatus last year. The Federation’s plans for the year are featured over ps48-49, following on from an interview with its president, and Merchant GM, Gavin Carroll.
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Gavin is optimistic the hotels sector will weather the storms of Belfast’s flood of stock, a province-wide staffing crisis and Brexit, and ultimately realise its full potential. We didn’t see much of Hospitality Ulster’s Colin Neill during the latter part of last year, as either he had a zip line between HU HQ at Botanic and Westminster or has racked up quite a few air miles (if a certain MP asks to use them, just say no Colin). Anyhow, as Stormont continues to lie dormant, Hospitality Ulster was hard at work, lobbying on behalf of our hospitality industry and making sure its voice is heard in the endless Brexit negotiations. From business rates to immigrant workers, tourism VAT and APD, Colin and crew have kept key issues on the agenda, with the highlight perhaps their launch of a joint policy document for Northern Ireland at a major gathering of MPs, peers and stakeholders in Westminster. In the continued absence of the Assembly, at least someone has our back. One event Colin is sure to be back on home soil for is the second annual Top 100 Hospitality Businesses, to be held at Titanic Belfast in February (see ps12-13 for further information). Entry is closed and, at the time of writing, judging is getting underway. We can’t wait to see the final list, as (just like our Yearbook…) the Top 100 offers a uniquely comprehensive snapshot of the local hospitality sector in all its glory from tiny village pubs to five-star city centre hotels. Speaking of glory, 2019 looks set to be a glorious year for our tourism industry, and I’ll conclude on that positive note. Between golf with The 148th Open and Game of Thrones – the gift that keeps giving – our tourism industry will have much to celebrate and build upon this year and, to that, I also raise a glass.
Alyson Magee JANUARY HRNI • 5
news
HOUSE OF COMMONS DEBATES POTENTIAL FOR TOURISM VAT REDUCTION L
iberal Democrat MP Alistair Carmichael has led a debate in the House of Commons on the benefits of reducing VAT for hospitality and tourism. “Tourism is the fourth largest sector of the UK economy today and, unlike most sectors, it has a reach across our economy and geography that is hard to equal,” said the Liberal Democrat spokesman for Northern Ireland. Carmichael also supported the position of Hospitality Ulster that cutting tourism VAT will lead to greater tax receipts for the treasury. He referenced the government’s experience with corporation tax, which was cut but led to higher tax receipts. “I know it is counter-intuitive in the Treasury to suggest that cutting taxes will bring an increased return in revenue, but there is good objective evidence to support that very proposition,” said Carmichael. Northern Irish MPs Paul Girvan and
Jim Shannon were both present, and supported Carmichael. Shannon referenced the considerable success of the Northern Irish tourism industry. “During 2017, visitors from all markets combined to spend £926m in Northern Ireland, up £76m on the previous year,” he said, arguing a lower tourism VAT would boost the Northern Irish economy and make it more attractive. Girvan said: “We see the reduction in VAT as one of the cards in the deck that can help to grow our economy.” Both local MPs said many in the hospitality industry in Northern Ireland experienced specific difficulties due to sharing a land border with the Republic of Ireland, which has a lower hospitality VAT rate. Girvan said this was leading to an “inflow of tourists going into the Republic of Ireland who take advantage of the 9% VAT rate (soon to be 13.5%) against what we have in Northern Ireland”.
HOSPITALITY ULSTER PUSHES CASE AT NUMBER 10 P rime Minister Theresa May’s draft Brexit deal – still on the table at the time of print – has been backed by Hospitality Ulster after Chief Executive Colin Neill travelled with around 50 employers and business groups to discuss it at 10 Downing Street. Northern Irish business representatives met with the Prime Minister to raise their concerns about maintaining vital links with Great Britain and the Republic of Ireland, avoiding hard borders either in the Irish Sea or on the island of Ireland. The EU27 have indicated this withdrawal is the only deal available to the UK government, and business groups including CBI have generally supported it as a preferable alternative to a no-deal Brexit. The PM’s withdrawal agreement has been met with qualified support from Hospitality Ulster members. A poll
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carried out by the organisation just before the meeting found that 74% of members supported the agreement, while 26% didn’t. Speaking after the meeting, Neill gave his support to the deal in reflection of industry concerns around the devastation likely to follow a nodeal Brexit. “A no-deal crash out would damage us beyond belief and that is really where our membership is,” he said. “It is a factual-based stance. I don’t think anyone thinks this is an amazing deal... it’s a case of it’s the only deal. “It wasn’t a case of a fan club turning up… We went out and said, this is what the framework allows, here’s what it might not allow and, at this moment, there is nothing on the table except take this deal or no deal. And from our industry, the answer has to be take this deal.”
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news
COUNCIL’S POLICY DEFENDED AFTER ATTACK BY GEORGE BEST HOTEL BOSS BY MARGARET CANNING
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Belfast architect has come to the defence of Belfast City Council after it was lambasted over its planning policies by the man behind the £15m George Best Hotel. Liverpudlian Lawrence Kenwright has written to the City Council, accusing it of a ‘system of anti-development’, which he claimed was damaging Belfast and Northern Ireland’s economy. In his letter, the hotelier said he will cut his investment in the city from £80m to £40m. As well as the George Best Hotel, being built at the historic Scottish Mutual Building at Donegall Place, he had also announced hotels for the War Memorial Building in Waring Street and Crumlin Road Courthouse. However, it’s not clear which of Kenwright’s projects will be jeopardised by the cut in his planned investment. Stephen Blaney, a director at Coogan & Co Architects, said it had “nothing but respect” for the council after working on projects. “My company acted for
the developer who purchased the Ten Square Hotel,” said Blaney. “He added over 100 bedrooms in the adjacent two office buildings without even closing the hotel. Generally, we find that the higher the quality of the planning submission material, the smoother the developer makes his path through the planning application process. The number of new hotels opened recently and the number of cranes on the skyline tell their own story.” Kenwright’s letter was issued following the delayed opening of the George Best Hotel. It was to launch last month, but plans were stalled after architects from the Department for Communities’ historic environment division raised concerns over ‘unauthorised works’. After a site visit, they claimed the works taking place ‘fail to be informed by a conservation-led approach’. A spokeswoman for charity Ulster Architectural Heritage said it supported developers “who make a commitment to re-purpose and re-use historic buildings. That commitment comes
with a responsibility and a statutory requirement to retain and enhance the historic fabric and character of the building. The Scottish Mutual Building is Grade B1 listed, which includes all the historic fabric, both exterior and interior. “UAH expressed concern, having observed the apparent level of alteration and removal of the interior and, with the issuing of a letter from the Department of Communities historic environment division, detailing extensive unauthorised works to the building’s interior, it appears that our concerns were justified.” She said it was “perfectly feasible” to alter historic buildings for a profitable use “but all administrations must have planning policy which applies across the board”. “Belfast currently has sound historic building policy which mirrors the rest of the UK. No developer or agent acting for a developer will be unaware of the need to adhere to relevant policy and, as a consequence, there can be no excusing extensive unauthorised works.”
HOTEL SECTOR ROUNDS OFF 2018 WITH A RAFT OF AWARDS GLOBAL LUXURY AWARD FOR GALGORM Galgorm Resort & Spa has been named Global Luxury Spa Hotel of the Year 2018 at the 12th World Luxury Hotel Awards. The prestigious Awards were held in November at Ayana Resort & Spa in Bali, Indonesia, and attended by 360 guests from over 100 countries. “We are extremely proud to be globally recognised for offering a choice of exceptional accommodation and spa facilities, coupled with genuine Irish charm and the highest of standards and service excellence,” said Colin Johnston, manager at Galgorm Resort & Spa. “We really have put Northern Ireland on the world stage as a destination offering the best spa hotels.” SLIEVE DONARD NAMED NI’S BEST GOLF HOTEL lieve Donard Resort & Spa has been named Northern Ireland’s Best Golf Hotel at the 2018 World Golf Awards. The awards, held in La Manga Club in Spain, represented a global gathering of the golf tourism industry with pioneers, influencers and leading figureheads from 43 nations in attendance. “The resort is a firm favourite of golfers around the world and next door to the leading Royal County Down Golf Club,” said Michael Weston, general manager of the Slieve Donard Resort & Spa. “We offer bespoke services tailored to golfers including a golf buggy to transport to the course with their clubs, golf practice nets and the Golfer’s Tonic spa treatment to relax with after a challenging day on the course.”
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BUSHMILLS INN CROWNED BEST HOTEL IN IRELAND he Bushmills Inn has been named Best Hotel in Ireland at the Best Loved Hotels Awards, held in The King’s Head Hotel, Cirencester in November. Adam Hamacache from Direct Hotel In their fourth year, the Awards Marketing, Kelly Neill and Nikki are said to represent the ‘best of Picken from The Bushmills Inn the best’ of the 200 hotels featured on the UK and Ireland edition of the online travel tool, which are all independentlyowned and range from grand stately homes to village inns, city townhouses and rural country retreats. “Winning the Best Hotel in Ireland in the Best Loved Hotels Award is a huge recognition for our amazing team who are completely committed to ensuring that all our guests’ expectations are exceeded,” said Alan Walls, manager of The Bushmills Inn. “It is a fantastic achievement which shows just how much their professionalism and dedication is appreciated by all who stay with us.”
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JANUARY HRNI • 7
retrospective
THAT WAS THE YEAR THAT WAS HOSPITALITY REVIEW NI LOOKS BACK AT THE HIGHLIGHTS OF 2018
Alex Conyngham, co-founder of Slane Irish Whiskey, congratulated Paul Rocks, winner of a cocktail competition held in The Dark Horse, Belfast to mark its official launch in Northern Ireland.
Alan Walls, manager, and Kelly Neill, assistant manager, celebrated the 30th anniversary of award-winning The Bushmills Inn under its current ownership.
A packed Memorial Service celebrating the life of Sir William Hastings was held at Belfast Cathedral on January 5, after the hospitality legend passed away on December 15.
Niall Gibbon, CEO of Tourism Ireland, launched the Global Greening promotion for St Patrick’s Day 2018 with new additions including the Seattle Space Needle, San Mames stadium in Bilbao and Chimo the Polar Bear in Canada.
Jean-Christophe Novelli appointed Jim Mulholland as head chef of Novelli at City Quays, which opened in the new AC Marriott Belfast in April.
Barra Best, Pamela Ballantine, Carl Frampton and Pete Snodden brought star quality to the inaugural Top 100 Hospitality Businesses Gala Ball at Titanic Belfast in February.
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Francine O’Hagan, Mike Gatt and Orlaith McCann headed up the management team at the new Maldron Hotel Belfast City, one of many hotels to open in 2018.
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retrospective
Ryan McFarland and Alpesh Ministry, Molson Coors, welcomed Pravha to the Northern Ireland market at a launch event in The Perch, Belfast.
Dillon Bass highlighted its team of ambassadors driving its premium spirits portfolio, Jameson Brand Ambassador Francis McConnnell, Spirits Ambassador Rory Donnelly and Irish Whiskey Ambassador Joe Magowan.
Local hospitality industry stakeholders hosted Treasury Financial Secretary Mel Stride to make a case for the introduction of Tourism VAT in Northern Ireland, but unfortunately it failed to materialise in the Autumn Budget.
Colin Neill, CE of Hospitality Ulster, welcomed newly appointed Secretary of State Karen Bradley after James Brokenshire stood down on health grounds.
The Fitzwilliam Belfast team celebrated achieving five stars from both The AA and the Tourism NI Quality Assurance Grading Scheme.
John McGrillen, CE of Tourism NI, Caitriona Lavery and Howard Hastings of Hastings Hotels, and Stephen Meldrum, GM of the Grand Central Hotel got ready for the opening of the £53m 300-bedroom hotel in June.
Leanne Rice of Tourism NI and Bert Mackay of Castlerock Golf Course highlighted golf tourism climbing 12% in value to £40m in 2017, on target to reach £50m by 2020.
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Rob Hilton (Freixenet), Susan Kearney and Ciaran Meyler (United Wines) and Adrian Morgan (Freixenet) celebrated United Wines adding the Spanish Cava and Prosecco brand to its portfolio at the Ten Square Hotel Belfast.
JANUARY HRNI • 9
retrospective
Mark Stewart of Hospitality Ulster, Michael Lappin of Henderson Foodservice and Martin Breen of the Sunday Life launched The Last Straw campaign offering an alternative to unsustainable single-use straws in hospitality.
Terence Brannigan of Tourism NI, host Maxine Mawhinney, Caitriona Lavery of Hastings Hotels (named Tourism Hero) and Jorge Lopes of Diageo NI celebrated the ruby anniversary of the Northern Ireland Tourism Awards at the Europa Hotel in Belfast.
Glyn Roberts of Retail NI, NI Secretary of State Karen Bradley, Rajesh Rana of Belfast Chamber and Colin Neill of Hospitality Ulster were among stakeholders who rallied to support Belfast City Centre after a devastating fire at Primark resulted in the imposition of a lengthy safety exclusion zone, significantly reducing footfall in the area.
Stuart and Barbara Hughes moved production of their RubyBlue potato vodka to The StillHouse of Moira, also a pub, restaurant, gin school and event venue.
Joe Gowdy of host venue La Taqueria, winner Johnny Shaw, Mark Glover of Hospitality Review and Oliver Pergl of Proximo attended a Belfast’s Best Margarita competition, with a trip to the home of Jose Cuervo in Tequila, Mexico up for grabs.
Colin Neill, CE of Hospitality Ulster, launched A New Deal for Northern Ireland, a joint policy document with Retail NI and Manufacturing NI, to over 200 MPs, peers, diplomats and business owners at Westminster.
Boxing hero Carl Frampton helped Harp unveil a new look and marketing campaign.
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retrospective
John Wilson, Sara Rodgers, John Crawford and Ciara Carberry showcased Diageo’s Irish lager Rockshore at the 10th Tesco Taste Festival in Custom House Square.
Gavin Carroll, president of the Northern Ireland Hotels Federation and host Pamela Ballantine presented Catherine and Eugene McKeever with the Hospitality Hero Award at the Hospitality Exchange Gala Ball in the Crowne Plaza Belfast in October.
Martin McAuley, MD of United Wines, unveiled a major refurbishment of its Lurgan premises and a company rebrand.
Catherine Toolan, MD, and Ellvena Graham OBE, chairman of the Board of Directors of the rebranded ICC Belfast, announced a target to generate £100m in economic impact for Belfast from the international conference market by 2021.
Brenda Morgan, chairman, Don Wilmont, vice chairman and Doreen McKenzie, CEO of the Northern Ireland Tourism Alliance launched the new organisation in the Grand Central Hotel Belfast in June. Bishop’s Gate Hotel in Derry scooped AA Hotel of the Year (Northern Ireland). At the ceremony were, host Claudia Winkleman, Ciaran and Anne Marie O’Neill of Bishop’s Gate, a representative from sponsor Sky, and Simon Numphud of AA Hotel Services.
Michael Deane (right) hosted Michael King from Monell’s as part of a cultural exchange between Belfast and sister city Nashville.
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Alex Greene retained a Michelin star for Deanes Eipic in the 2019 guide, as did Ox, both in Belfast, while new Bib Gourmand recipients included Clenaghans in Aghalee.
JANUARY HRNI • 11
Search online: Hospitality Ulster
2019 BROUGHT TO YOU BY:
The Top 100 Hospitality Businesses 2019 is set to take place on Wednesday 27th February 2019 at the fabulous Titanic Belfast. Tickets go on-sale January 2019. Register your interest now at
WWW.HUTOP100.ORG
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The judging process is well underway and excitement is building to see who will be included in The Top 100 Hospitality Businesses for 2019. All 100 winners will be presented at a star-studded gala ball in Titanic Belfast on 27th February. We will also once again be joined by a few VIP special guests‌ keep an eye on our website and social media channels for details! Through nomination, rather than application, The Top 100 Hospitality Business Awards recognise those who through their premises, staff and product offer, encompass the very essence of our unique hospitality industry- going the extra mile to deliver a great customer experience that matches both their target market and customer demographic.
chefprofile
CHEFPROFILE
KUNWAR SHARMA, HEAD CHEF AT LUSTY BEG RESORT AND SPA
WHEN DID YOU FIRST GET INTO COOKING? I got into cooking about 15 years ago, inspired by my mother. My mum was always cooking when I was growing up, and inspired me to take on home economics at school. She’s from the Punjab region of India where the tradition of home-cooked food is quite strong, so there were always lovely smells in the house. I used to go there to visit every year. I’m from Derry myself. HAVE YOU ANY CULINARY QUALIFICATIONS? I have levels 1, 2 and 3 in professional cookery from Fermanagh College. WHAT IS YOUR BACKGROUND IN THE TRADE? My first job was shoeing horses in Enniskillen, a world away from where I am now. For 10 years I owned my own Indian restaurant in Spain. I learned a lot about cooking out there. We also had a beach bar where we catered for a lot of English tourists who loved it. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? As I said before, my mother was my main inspiration for my love of cooking. I wanted to be able to make the smells and tastes that filled my house growing up and pay homage to Indian culture. WHEN DID YOU JOIN YOUR CURRENT VENUE? I joined Lusty Beg in 2010, so I have been here a long time. My cooking has progressed a lot since then, trying new things and learning from other chefs who have come and gone in the meantime. I’ve really honed my craft in my time spent here. WHAT STYLE IS YOUR COOKING? I love to try new things: new flavours, new ingredients and new combinations. I love that I can bring something different to Lusty Beg by combining my Indian heritage with the local fish and produce of Fermanagh, bringing the people here something new while 14 • HRNI JANUARY
also paying homage to traditional Irish meals. I would love to make a curry using locally-sourced fish from Fermanagh. WHAT IS YOUR FOOD SOURCING POLICY? We are passionate about using local produce. This way everything is as fresh and tasty while also promoting trade in the area. The fresh fish and vegetables that we get really add an extra dimension to the dishes that we cook. WHAT SIZE IS YOUR STAFF? We have quite a big team, there’s seven of us working in the kitchen, many of them have been here as long as I have. We have all learned from each other over the years and we get on really well.
WHOSE CAREER WOULD YOU WISH TO EMULATE? No one’s. I would like to forge a unique career for myself that others would like to emulate. Maybe Gordon Ramsay so I could shout at people, but they say I don’t have it in me to be nasty. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? Family is very important to me, I have a daughter who will be three in February and I love spending time with her. I want her to grow up and follow her own path, but I would love to impart my love of cooking onto her the way my mother did for me. Cooking and family go hand in hand for me.
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foodprofile
GLOBAL ENDORSEMENT POSITIONS OUR FOOD, DRINK AND HOSPITALITY FOR EVEN FASTER GROWTH IN YEAR AHEAD BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI
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hoosing the most significant of the many Food NI successes in 2018 is a simple decision. Being named the World’s Best Food Destination in the World Travel and Tourism Awards - part of the highly influential World Travel Market in London - is our greatest success since the Year of Food & Drink in 2016. The award is a massive endorsement by the global industry of the quality and taste of our food and drink and the excellence of our hospitality offering. And it comes as we look forward confidently to The Open at Royal Portrush, a global event in the golf calendar, which will raise our profile further as a world class destination. What the global travel and tourism industry is saying in the award is that visitors to Northern Ireland can count on great food and drink and superb places to stay and eat. We remember that surveys show that food is a major influence on decisions about a potential holiday location. And visitors typically spend around a third of their holiday budget on food and drink. We were working to achieve this recognition during the hugely successful Year of Food & Drink and it was a key objective in our widely acclaimed Taste the Greatness strategic action plan. The award places Northern Ireland ahead of other longer-established food hubs, especially San Sebastian in Spain’s Basque country - often regarded as the world’s food capital - as the best venue for travellers wishing to experience exceptionally tasty, wholesome and honest food and drink. I believe that this global acclaim must be a key element in the promotion of Northern Ireland in Britain, the Republic of Ireland and in international markets. Tourism NI, Tourism Ireland and Invest NI all recognise the award’s potential and are working with us. We certainly welcome their expert support for our work in promoting sales of our food and drink in Britain, an activity which increased during 2018 and is set up grow further in the year ahead.
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The drive to draw more visitors here, and thereby boost the local economy and employment opportunities, will also benefit from the achievements of local restaurants in retaining and gaining Michelin and Bib Gourmand recognition. Deane’s Eipic and OX both retained their well-deserved Michelin stars and there were Bibs again for Fontana and Noble in Holywood, Wine and Brine in Moira, Deane’s at Queen’s, James St South and Home in Belfast. Clenaghan’s at Aghalee was a newcomer. I’d love to see many more of our restaurants, especially outside greater Belfast, striving to achieve such recognition. I know there are restaurants in LegendDerry and other parts of the province creating dishes worthy of such endorsement. Building on our World’s Best Food Destination needs more restaurants to reach for the ‘stars’. San Sebastian, which is around the same population size as Belfast, has 16 Michelin star restaurants and one ranked in the world’s top 50. We’d be keen to help as many of our Taste of Ulster members work towards Michelin accreditation. We certainly have a developing cadre of talented and creative chefs, and a
number of our colleges are supporting the growth in cheffing skills. The new Chef Network has just produced an important manifesto to help make cheffing more attractive and rewarding. Our own Chefs’ Steering Group is playing its part in helping young chefs to engage with local producers in developing a distinctively Northern Ireland cuisine. The year also saw some remarkable achievements by our smaller food and drink companies in major quality and taste competitions. I had an opportunity recently to put together a table of their achievements and was amazed by the number of awards won by our smaller companies. As well as records set in the Great Taste awards and Blas na hEirehann, the supreme title of the latter won by Mill Bay Oysters (an innovation by Rooney Fish in Kilkeel), the first time for Northern Ireland and also the first time that an oyster product claimed Ireland’s most prestigious food title, there were significant successes in both the UK and Ireland Quality Food Awards, Food Manufacture Excellence Awards, the International Cheese Awards, the World Bread Awards, the British Charcuterie Awards, UK Slow Food Awards, BBC Farming and Food Awards, British Farming Awards, World Spirit Awards, International Cider Challenge, World Steak Awards, British Sausage Awards, Irish Whiskey Awards, and The Grocer New Talent 2018. This is a really impressive record of success. In addition, we’ve seen many of the food writers and bloggers that we’ve worked with in 2018 crafting immensely supportive pieces on our food and drink and hospitality. Furthermore, the awards demonstrate that our companies have truly world class products. And there’s now a great buzz within the industry and tremendous self-confidence in what lies ahead in 2019. Food NI shares this confidence and is looking forward to implementing the exciting programme of marketing activities we’ve planned for next year here and especially in Britain. Bring it on!
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Marconi’s Bar & Bistro, Ballycastle POL SHIELDS, HEAD CHEF, TALKS TO ALYSON MAGEE or joined together for bigger events. The big one can hold 150, the one beside it about 80 and then the third one 50. For our Christmas party nights, we would have up to 180 booked for those. We also have a Costa Coffee café within the restaurant.
WHEN DID YOUR RESTAURANT OPEN? I joined The Marine Hotel in October 2017, and then the previous restaurant was completely refurbished and we got a brand-new kitchen, with the new Marconi’s Bar & Bistro opening in March 2018. TELL US ABOUT THE SPACE YOU HAVE The décor has completely changed to make the most of the views, and the seafood focus of the menu. You can look out and see the sea, right on the doorstep. There used to be a raised area in the middle of the restaurant, and it was taken away to make the area more open and spacious. Marconi’s can now serve 96 seats at a push. We also have a brand-new function room as well, with its own kitchen, for weddings and events. There are actually three function rooms running beside each other, which can be split 18 • HRNI JANUARY
WHAT’S ON YOUR MENU? It goes from your usual fish and chips and burgers to dishes like 8 Hour Braised Daube of Beef with Roasted Onions, Kale & Mashed Potato or a Sugar Pit Cured Bacon Chop with Champ & Apple Sauce. And then the whole seafood thing goes on, with things like Steamed Mussels with Fennel, Samphire, White Wine Cream & Toasted Focaccia and Pol’s Seafood Chowder with Guinness Wheaten. We came third in the allIreland competition with the chowder, and it’s very popular. I let the fish do the talking, with just a wee bit of vegetables. Another of my signature dishes would be Smoked Scallops with a Roast Red Pepper Salad and when I put that on, it just sells. We do a Seafood Evening once a month, with dishes like Smoked Ballycastle Salmon with Crab Slaw & Guacamole; Roast Brill with Lemon and Thyme Crushed Potatoes and Garlic Prawns; and Seabream Fillet with Ham Hock and Cider Cream, Grilled Baby Leeks and Grain. And we also have a Steak Night on Thursdays, a Sunday Carvery and an Afternoon Tea. I don’t really know if I have a style of cooking; it’s just traditional, fresh local produce with a wee twist on it to bring it up and make it more unique.
DOES YOUR MENU CHANGE OFTEN? We changed it at the end of summer and then it’s going to get changed again coming up to spring and then summer. We really just follow the seasons and what local produce is available. There are seafood specials on nearly every night. WHAT IS YOUR FOOD SOURCING POLICY? Our seafood is from Keenan Seafoods in Belfast, and they get it from Ardglass and Kilkeel, collect it for us and bring it up to Ballycastle. Our meat and fruit & veg is supplied locally from Coleraine, and we use Glens of Antrim Flower-fed Dexter Beef, which is lovely. We also stock local craft beers like Lacada and Rathlin Red. WHAT SIZE IS YOUR TEAM? During the summer, it would be between 20 and 25 full-time staff across the restaurant and function spaces and Team Marine, including our housekeepers, would lend a hand for weddings. During the summer, I would work 60-70 hours, down to 40 in the winter when I’m usually off for three days which is good. In the summer, we have eight or nine chefs; in the winter, down to five. WHO ARE YOUR CUSTOMERS? In the winter, it’s all locals during the week but you would get customers coming from Belfast and other places over the weekend. In November, we had a Seafood Evening as part of Taste Causeway’s Restaurant Week and we had guests coming from Banbridge and all over to stay in the hotel. During the summer, it’s all tourists. You’d be surprised at the number of tourists coming in; it’s the usual French, German and Italian visitors but now we’re getting tourists from Japan, China, Australia and even Argentina. It’s
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unbelievable that they’re all coming to wee Ireland. HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Trying to find chefs is an absolute nightmare, especially up around the coast. You get people who say they’re chefs and you quickly find out they’re not. Once you get them, you can generally hold on to them but getting them is the problem.
while, we run competitions on Facebook getting people to tag their friends, and we have wedding days when people come in and see our function room and get ideas. The hotel also a sales & marketing manager to handle that side of things.
HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? The Marine Hotel is accredited by Coeliac UK to cater for guests with coeliac disease, and our service staff and chefs are all trained to meet the needs of coeliac customers.
HOW WAS TRADE OVER THE PAST YEAR? Going by the owners and manager, last summer was the busiest they’ve had since they reopened The Marine in 2013, so things are looking up. Year on year, we’re increasing business and because the kitchens are now so close to the restaurant, it’s quicker to turn over. Now the food just flies out, we turn the tables more and it’s busier.
WHAT DO YOU DO TO PROMOTE THE RESTAURANT? I would do the usual social media, Facebook, Twitter, Instagram and I’ve just started using Snapchat, and I love it. I would put pictures of the food on there, and anything coming up. Every once in a
HAVE YOU ANY PLANS FOR 2019 & BEYOND? With The Open in July, we’re busy two weeks before it, the two weeks during it and the two weeks after so that’s six weeks we’re fully booked and it’s going to be mental. And then you’re going into
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August, our biggest month of the year. In the winter, you know you’re going to be quiet so we’re starting the next phase of refurbishment this month and the hotel’s going to be closed for a couple of weeks to add new bedrooms. Marconi’s will be closed for a few weeks too; only the Costa is staying open. And then the following year, 2020, we’re getting a new Costa over the winter season, and a cookery school may be in the pipeline; we’re talking about it. We’ve got a big function kitchen back there and we want to utilise it. Those are the plans; it’s just bringing it all together and seeing what works and what doesn’t work. The Marine Hotel 1-3 North Street, Ballycastle, Tel: 028 2076 2222 Website: https://marinehotelballycastle.com Facebook: marinehotelballycastle Twitter: @marinehotelni OPENING HOURS: SUMMER Monday-Wednesday: 9am-9pm Thursday-Sunday: 9am-10pm WINTER Monday-Wednesday: 9am-4pm Thursday-Sunday: 9am-9pm
JANUARY HRNI • 19
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FRENCH VILLAGE BAKERY EXPANDS INTO CATERING SECTOR F
rench Village Bakery has invested £850,000 to expand its current operations and develop its catering division, creating 10 new jobs and four apprenticeship positions. The family-owned business opened in 1981 with premises on the Stranmillis Road. Originally a producer of artisan breads, cakes and buns, the company quickly established a reputation for creating high-quality products. In 2014, production moved to a purpose-built bakehouse on the Montgomery Road, where the company has diversified into the catering industry. “We feel there has been a natural progression from when the business supplied sandwiches and catered small events to catering for large corporate events and weddings,” said Ashley French, director at French Village Bakery. “With the catering division being located at our bakehouse, we can also use the skill set we have in the bakery to assist with products required for catering
TRIBAL BURGER TO OPEN NEW RESTAURANT IN BELFAST Around 20 new jobs are being created as a Belfast burger restaurant expands into the City Centre. Tribal Burger, run by husband and wife team Paul and Elaine Catterson, opened its first outlet on Botanic Avenue at the end of 2017. They are now set to open up at the former Bubbacue restaurant site on Callender Street, as part of a £180,000 investment.
SNOW PATROL MEMBERS TO OPEN MEXICAN RESTAURANT IN BELFAST From left, Ian Beatty, business acquisition manager at Danske Bank, which supported the investment, and Ashley French, director at French Village Bakery.
events, from fresh bread to wedding cakes. “On top of this, we’ll continue to further develop our product range and expand the wholesale bakery into new geographical markets. We’re also going to expand the French Village Academy which is an apprentice scheme for chefs, bakers and logistics and warehouse operatives.”
Snow Patrol lead singer Gary Lightbody and guitarist Nathan Connolly are involved in a project to open a new restaurant, Belfast Taco Cartel, on the Ormeau Road. The restaurant has yet to set an official opening date, while it awaits planning permission and a liquor licence. Lightbody and Connolly will work with four other directors, Andy Rea, Joe Goudie, Adam Lynas and Stephen Haller.
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MUSGRAVE MARKETPLACE FOODSERVICE BUSINESS CONTINUES TO EXPAND RICHARD MAYNE, HEAD OF WHOLESALE AT MUSGRAVE, TALKS TO HRNI TELL US ABOUT MUSGRAVE MARKETPLACE This year, Musgrave MarketPlace celebrated 35 years in business. Since 1983, we have been leading the way in foodservice and retail wholesale throughout Northern Ireland by understanding our extensive customer base and continually innovating. Across our three branches in Belfast, Derry~Londonderry and Lurgan, we offer a comprehensive range of over 10,000 products across categories such as fresh, frozen, alcohol, chilled, ambient, non-food and equipment. As part of the largest wholesale group in Ireland, we use our buying power to bring low every-day prices to customers. We run regular promotions throughout the year across both foodservice and retail and earlier this year, we launched a refreshed foodservice magazine which also includes food trends, recipes and inspiration for customers. In today’s competitive trading environment, we understand that offering customers value, choice and service is key. We carry all the leading brands across key categories, but we also have a wide choice of own brands that help caterers to cut costs without compromising on quality. Our exclusive meat ranges, Butchers Select and Simply Meat, covers everything from a la carte dining and speciality bar food to gourmet burgers and more. All our meat is 100% Irish and cut by traditional master butchers. WHAT RECENT CHANGES HAS MUSGRAVE MARKETPLACE SEEN? Musgrave MarketPlace has undergone
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delighted to welcome Michelin Star Chefs to our Belfast branch to talk to customers about some of the best local products and techniques. We also launched a new website where our full range of brochures and promotional leaflets can now be easily accessed and have created a news and inspiration section that focuses on recipes and market trends. We’re certain the recent improvements will secure Musgrave MarketPlace’s future and help us increase footfall and revenue for many years to come.
many changes over the past number of years. Most recently, we acquired our alcohol license, meaning we have greatly increased our customer base for alcohol purchases and we will continue to grow this section over the coming months. Following a £1.1m investment last year, we launched our new look Food Emporium at Musgrave MarketPlace Belfast. This new-look branch has a range of features including specialist meat, bakery and frozen desserts sections, a new equipment area showcasing an extended range, a new alcohol area, over 400 additional new products and experts on hand to advise on the latest culinary trends. This investment also included the addition of a state-of-the-art Food Theatre which is used for product training and tastings. This year we have also partnered with Chef Network to host Chef Masterclasses and have been
WHAT DO YOU THINK MUSGRAVE MARKETPLACE’S SUCCESS IS BASED UPON? Having worked in the past as a supplier to Musgrave, I was always impressed looking from the outside in by their approach to commercial development and the culture that existed. This is what attracted me to the company in the first place. Now as an employee, it is clear our success is based on the coexistence of these two aspects. The company is still family owned with strong values and I think that creates an ethos that runs throughout the company. Combined with strong retail and wholesale brands, an emphasis on partnership with customers and suppliers and a commitment to innovation, this has helped us to reach our levels of success today. WHAT IS THE FUTURE FOR MUSGRAVE MARKETPLACE? We will continue to operate closely with our customers and retailers looking to introduce new concepts and product ranges whenever possible. As well as this focus on our core business, we are also excited about the introduction of some new brands and innovation to the market. This has been further supported by the recent acquisition of La Rousse Foods – the leading fine food supplier in Ireland. Operating since 1992. The La Rousse Foods brand complements the Musgrave MarketPlace brand by offering customers an extended range of artisan and premium products allowing Musgrave now to service all aspects of the Northern Ireland catering industry. Our current growth levels within the MarketPlace foodservice business provides a great platform for continued expansion and this is something that we are passionate about.
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TUTTI FRUTTI OFFERS AUTHENTIC ITALIAN PIZZAS AND LOCAL CHARM
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elfast’s Linen Quarter has welcomed a new bar and pizzeria, Tutti Frutti, following a £250,000 investment creating over 30 new jobs by the Bachus group. Tutti Frutti is offering authentic Italian pizzas with local charm, and live entertainment three nights a week, occupying the space of the former Chinawhite nightclub. Revellers will be able to avail of an extensive range of drinks and cocktails with quirky names playing on Northern Ireland colloquialisms and cultural references such as Cavehill Sunrise and Our Wee Samba. “There is nothing like Tutti Frutti in the city,” said Michael Johnston, general manager. “Often people venture for
From left: Gavin Teggart, marketing manager, Conor Marin, assistant manager and Michael Johnston, general manager.
some food in the city and leave the restaurant in search of somewhere lively for drinks. With Tutti Frutti, our aim is to provide a place where people can enjoy quality, tasty food and then want to stay
CYPRUS AVENUE RESTAURANT COMPLETES £750,000 EXPANSION
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ast Belfast restaurant Cyprus Avenue has doubled in size and created 18 new jobs following the completion of a £750,000 expansion project. The busy neighbourhood From left, Richard McCracken, owner and head bistro was opened chef at Cyprus Avenue, and Karen Hoey, business manager at Danske Bank. in January 2017 by Richard McCracken, a chef with over 13 years of experience training with Michelin-starred chefs Tom Kitchin and Andrew Fairlie in Scotland and Helene Darroze in Paris. Since then, the restaurant has been a success story and a welcome addition to the lively restaurant scene at Ballyhackmore. The business has now expanded into the adjoining premises on the ground floor, doubling in size. A new central wine bar and additional seating means it can provide spacious open plan dining as well as a semi-private dining area for private events. Further work is due to be carried out in spring next year on the outside patio area at the front of the restaurant. “The refurbishment work started in August and consisted of major structural changes such as the removal of steel beams and walls,” said McCracken. “The new furniture and windows are from local suppliers and we were delighted to uncover an original terrazzo floor which we have had restored to its former glory. “One of the neighbours said his father told him about Italians laying it just after the First World War. Along with the exposed brick and the big frontage it makes for an atmospheric dining room.” 24 • HRNI JANUARY
for drinks and dancing.” Paul Langsford, operations manager, said: “From bingo to karaoke nights, can-can, opera singers and drag performers, no two weeks will be the same at Tutti Frutti. This is a destination bar and pizzeria, somewhere that will further enhance the Linen Quarter as it becomes a viable alternative to the Cathedral Quarter. We can’t wait for the public to experience it and truly get a flavour of what’s to come.” Designed by award-winning Dublinbased interior designers O’Donnell O’Neill, Tutti Frutti is an eccentric and off-the wall space with eye-catching elements dotted throughout the venue including a bespoke ice-cream van serving speciality drinks.
SOCIAL ENTERPRISE RESTAURANT BENEFITS FROM COMMUNITY FUND
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£1m community fund providing small, unsecured loans to social enterprises and charities has committed £850,000 to 36 groups in Northern Ireland in just 18 months. Beneficiaries of the fund have been drawn from right across Northern Ireland with loans ranging from £1,000 to £25,000. Organisations supported include Step by Step which runs the One Eighty restaurant in Portadown to provide hospitality training for young people with learning difficulties. Since opening in 2011, the award-winning restaurant has provided training to dozens of young people, while offering a comprehensive value-for-money menu to the public. The Building Better Futures fund provided its support at a time when the business could not realistically have secured mainstream support. The backers of the Building Better Futures fund, a unique collaboration between three local charities (Belfast Charitable Society, Building Change Trust and the Ulster Community Investment Trust UCIT), believe the success of the fund points to a clear gap in the Northern Ireland loan market. “Without the support of the Building Better Futures fund, One Eighty was facing closure after the loss of a major funder,” said Nigel Hampton, director, Step by Step. “75% of our trainees move on to sustainable employment and the remainder take up other training provision or alternative day opportunities. This is a vital service for young people and it would have been disastrous for them if the restaurant had closed.” Further information regarding the Fund is available by contacting UCIT on 028 9031 5003 or visiting www.ucitltd.com.
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BUSHMILLS MASTER BLENDER IS FIRST WOMAN INDUCTED INTO HALL OF FAME B
ushmills Irish Whiskey Master Blender Helen Mulholland has been inducted into the Whisky Magazine Hall of Fame; the first woman to receive the honour since its inception in 2004. The recognition is the highest honour awarded by Whisky Magazine, the world’s leading publication about whiskey, and is selected by an independent editorial panel. The award comes as Mulholland celebrates her 25th year at The Old Bushmills Distillery, the world’s oldest licensed whiskey distillery. She began her career in a small laboratory at The Old Bushmills Distillery and is now Master Blender, crafting both Bushmills Irish Whiskey premium blends and aged single malts. Known for her passion for innovation,
Mulholland has overseen a number of new product launches during her time at The Helen Distillery, including Mulholland, The Steamship Master Blender for Bushmills Collection, the Irish Whiskey. brand’s first global travel retail exclusive range, and the new Bushmills Distillery Exclusive, a limitededition single malt whiskey aged in acacia wood. “I’m honoured to be among so many titans in our industry,” she said. “I have truly enjoyed my 25 years at The Old Bushmills Distillery, and I look forward to many more. I often say I have one of the best jobs in the world and it is an honour to see my work recognised in this way. “Since I started at The Distillery, my passion has been to develop new whiskeys and experiment with different casks and flavours. There’s nothing better
than introducing a new Irish whiskey to the market as it’s such an exciting time for the Irish whiskey category. Demand continues to soar, especially for premium malts, so we will continue to innovate and create new expressions for whiskey drinkers around the world.” The award was presented to Helen at the 2019 Whisky Magazine Awards Ireland at a ceremony in Dublin on November 22. Rob Allanson, editor, Whisky Magazine, said: “We were delighted to welcome Helen Mulholland into the Whisky Magazine Hall of Fame this year. She was selected because of her outstanding contributions to not just her brand but also the wider Irish whiskey category. It takes years of experience and serious skills to produce consistent, high-quality whiskeys week in and week out like Helen does. She embodies the commitment and talent required to produce fine Irish whiskey and joins a group of exceptional whiskey creators in the Whisky Magazine Hall of Fame.”
ÍON DISTILLERY LAUNCHES A CUBAN-STYLE RUM í
on Distillery launched Northern Ireland’s first locally-distilled Cuban-style rum at a recent event held in Belfast’s Revolucion de Cuba. Created by Pokertree Brewing Company’s Darren Nugent, together with Peter McBride, íon Distillery is planning a range of spirits including rum, vodka and gin to be distilled from scratch in Northern Ireland. A visitors’ centre and tasting room is also planned for the distillery site at Carrickmore, Co Tyrone. All the spirits will be made using water from their own artisan well, filtered through ancient volcanic rock beneath the distillery, and hand-made in small batches. The rums are made with the finest Central American Molasses, using a purpose-built Caribbean doubler-style copper column still said to be unique in Ireland and the UK. Authentic rum yeasts are used, and the spirit aged in bourbon barrels to create an authentic, yet unique product.
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Evie Dougan and Perrie MacKeever.
Darren Nugent and Peter McBride.
Michael and Roisin Kerr with Paul Hendry.
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BY CIARAN MEYLER, UNITED WINES, WINE MANAGER
Major talking points from 2017 were: • Surprisingly Donald Trump is still in charge of the USA. • Northern Ireland is causing all sorts of issues with Brexit negotiations. So hardly anything has changed, there was little point in worrying about it. At least the Ireland Rugby Team are conquering the world, roll on Japan. Whilst I attended and conducted lots of tastings in 2018, I really only want to write about my ultimate highlights. Firstly this has to be The Arsenal Foundation Dinner sponsored by Santa Rita Wine Estates. As a lifelong Arsenal fan, it was an amazing occasion. Held in London in May this year, it was Arsene Wenger’s last official event at The Emirates Stadium. As you can see from the photo, I had a brief conversation with Arsene over a glass of bubbly. As well as the unique opportunity to meet all the players, the food, prepared by Raymond Blanc, and wines supplied by Santa Rita were exceptional. Medalla Real with Herb Crusted Beef was divine. Unusual for me, I didn’t get to visit www.hospitalityreviewni.com
any suppliers this year. However, my wife and I did get a wee trip to Bordeaux to celebrate our 25th wedding anniversary; ah, isn’t that lovely, queue the jokes. We had a mind-blowing experience at La Cite Du Vin, the interactive wine museum in Bordeaux. If you’re a wine geek like me, it’s a must visit - www.laciteduvin.com. The iconic building is a feat of modern architecture. Inside you can travel back in time with the interactive journey on the history and culture of wine. Enjoy the touchscreen maps of the world that take you directly into the world’s most famous vineyards where you meet the wine makers. The sensory section brings to life all the aromas associated with the world’s most famous wines. Situated over 10 floors with a 360-degree view of Bordeaux and the Gironde River at the top, the website says it takes approx.
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2 ½ hours to complete. I was there for 4 ½ and didn’t see everything. Give yourself plenty of time to enjoy this truly remarkable place. Back at home, we had our old friend’s John Torode and Neil McGuigan back again for a wonderful night of gastronomic delights and fine Australian Wines at the Titanic Hotel, launching the new Single Batch range. With a full flavoured creamy tropical Chardonnay and a medium bodied black fruit laden spicy Shiraz, they are a perfect addition to Northern Ireland’s favourite wines. This year also saw the launch of the fabulously fizztastic Freixenet Prosecco. The bubbles were flowing in The Loft Bar @ Ten Square. What a range of sparkling wines, with Cordon Negro, Ice Cava, Prosecco and the all new Pink Italian Bubbly. No self-respecting Christmas dinner table should be without one. They have also just launched arguably the best tasting 0.0% alcohol-free bubbly ever made. Beautiful soft creamy citrus fruits with a medium dry finish. No sore head in the morning, yummy! Anyway signing off after another superb year, raise a glass to everyone you love and give them a big hug.
“If you can’t be with the wine you love, love the wine you’re with.” Ciaran Meyler JANUARY HRNI • 27
DRINKS BLOG FROM #DRINKSBLOGGERNI
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t’s always a sign of getting old when you say things like ‘Can you believe it’s nearly Christmas again, where has 2018 gone’. Well I’m not going to say that, I know exactly where it has gone and I’ve enjoyed every minute of it. So start living and do loads with your life, travel more, meet new people. If you’re not happy at work, change career! ‘Doing the same thing every year for 70 years isn’t living.’ Now that’s the philosophy message out of the way, we can get on with talking about wine.
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CHEERS TO 2018
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WE ARE UNITED WINES MARTIN McAULEY, MANAGING DIRECTOR OF UNITED WINES, TOASTS A FANTASTIC 2018 AND LOOKS FORWARD TO 2019 WITH OPTIMISM
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018 has been an exceptional year of new beginnings at United Wines; the company completed its first full year since integrating HEINEKEN® Northern Ireland into its business, undertook a major refurb of its offices, as well as launching its first rebrand in over 30 years. “The integration of HEINEKEN® Northern Ireland into United Wines has been seamless,” says Martin. “Everybody has embedded into their roles and the results speak for themselves. We’ve had over 250 new taps installed this year, which is a significant increase on 2017, and Orchard Thieves® is already the number two cider on draft according to AC Nielsen. “Distributing these brands has opened many doors for us, aiding the growth of our own agency brands such as McGuigan Wines and Whitley Neill Gin. 2018 has surpassed our expectations in so many ways.” The success of the business has led to a growth in workforce, with United Wines now employing over 60 people. Consequently, there has been a need to expand office space. In November, United Wines undertook a major rebrand. “We have invested in extending our site, building modern, high quality offices which can accommodate our growing staff numbers,” he says. “As an op co of HEINEKEN®, the new branding and indeed our newly adopted www.hospitalityreviewni.com
values and behaviours, reflect the modern and progressive company we are. It was probably one of the biggest decisions we have made, but the right one, and we are delighted with the result.” With a successful 2018, Martin and the United Wines team are looking ahead to 2019. “With a great deal of unknowns ahead in the New Year, we are hoping for the best but preparing for the worst,” says
Martin. “We believe in being prudent, ensuring we have forecasted enough stock to get us through the first few months of 2019. We have invested in more bonded warehouse space, making sure our customers’ needs are met. We feel that the cost of maintaining that business, outweighs letting our customers down.” Once through that initial period of uncertainty, Martin predicts 2019 will continue to witness growth for United Wines. “We believe Heineken® and Orchard
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Thieves® will continue to grow,” he says. “The gin phenomenon looks set to continue, with Whitley Neill, Caorunn and Muff gaining share.” The ‘no alcohol’ category, driven by the successful launch of Heineken® 0.0, is an area which Martin believes will flourish in 2019. “Heineken® 0.0 has been a massive success, not only in the UK and Ireland but also in Europe,” he says. “Freixenet has just launched a non-alcoholic sparkling wine and our wine principals are viewing this category as an opportunity for growth.” Supported by a highly-motivated, skilled workforce, Martin is optimistic that the momentum from 2018 will continue into 2019. “I believe momentum breeds success. There is great camaraderie and atmosphere in our business and I genuinely believe we are well prepared for 2019 and I am looking forward to an exciting, innovative and dynamic year.” And with the backing of major global company HEINEKEN®, the future looks secure for United Wines. “Our message to our customers is a big thank you for all the business over the last 33 years – we hope to grow your business as we grow ours,” says Martin. “We are well prepared and looking forward to 2019.” For more information on working with United Wines call 028 3831 6555 JANUARY HRNI • 29
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MOLSON COORS NORTHERN IRELAND FIRST CHOICE FOR CONSUMERS AND CUSTOMERS BY RYAN MCFARLAND – DIRECTOR, NORTHERN IRELAND and stable customer relationships and championing consumer choice; putting the right brands in the right hands. In 2018 we made the decision to bring our technical services in house. Our new team are up and running at pace; an investment in 10 full-time positions but also an investment in new skills, both in technical capability and in health and safety. I appreciate there was some disruption for some of our on-trade “TO STAY TRUE TO OUR FIRST CHOICE AMBITION, WE HAVE FOCUSED OUR EFFORTS AROUND THREE KEY PILLARS – SERVICE, TRUST AND CHOICE.” RYAN MCFARLAND – DIRECTOR NI
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t Molson Coors, our ambition as a business is clear and consistent; to be first choice for our consumers and customers. For the team in Northern Ireland, this means that we are relentless in a desire to be best in class, to be the first port of call for customers and to deliver experiences through our brands which always exceed the expectations of our consumers. To stay true to our first choice ambition, we have focused our efforts around three key pillars – Service, Trust and Choice. Working to deliver best in class service at every touch point, building long-term
DENISE CATNEY – CUSTOMER MARKETING MANAGER
RYAN McFARLAND - DIRECTOR NI
customers during the transition, and I’d like to thank those customers for their patience during the first half of the year. As always, we welcome feedback on any areas you wold like us to improve to keep this important service moving forward. From a brand perspective, we continued to focus on Coors Light, investing significantly in both consumer and customer activations across on and off trade. Our partnership nationally with the Premier League, coupled locally with a racing partnership at Downpatrick, helped support and reward our Carling
PAUL HANNA – ON TRADE CONTROLLER
customers, particularly in community outlets. We also introduced Pravha, a lighter-tasting Czech Pilsner to the market in both channels – building on increasing demand for premium world lagers - in addition to integrating Miller Genuine Draft and Aspall Cyder into our local portfolio. All of which we believe supports our customers to meet the increasing consumer demand for choice. There is no doubt that we go into 2019 with some uncertainty with Brexit looming. However Molson Coors will continue to focus on the areas we believe will make the biggest difference to our customers in both the short and long term – Service, Choice and Trust. We will invest more into outlet activation than ever before, ensuring we drive consumer engagement, experience and ultimately our customers’ bottom lines. Perhaps most importantly, we are committed to investing further in the development of our team locally. Providing the trade with trusted advisors focused and capable of helping to improve business performance – helping to grow the whole pie, not only the Molson Coors slice. I would like to take this opportunity to thank all our customers who have worked with Molson Coors this year and I look forward to continuing to progress and grow together in 2019.
GAVIN BLEAKLEY – RETAIL AND WHOLESALE CONTROLLER
MOLSON COORS, UNIT 1, HAWTHORNE HOUSE, 6 WILDFLOWER WAY, BELFAST, COUNTY ANTRIM, BT12 6TA 30 • HRNI JANUARY
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drinksprofile
A YEAR OF INNOVATION FOR DILLON BASS GREG ELLIOTT, ON TRADE & WHOLESALE CHANNEL MANAGER AT DILLON BASS, TALKS TO ALYSON MAGEE Cork, to ensure consistent supply. This latest innovation is definitely bringing craft beer drinkers into the whiskey category, and getting people used to boilermaker combinations.
WAS 2018 A GOOD YEAR FOR DILLON BASS? It’s been another good year, mainly driven by Irish whiskey with Jameson to the fore. The gin explosion has been very evident in the marketplace as well, and we’re lucky to have a diverse range of brands within our portfolio with Beefeater, Beefeater Pink, Monkey 47 and Plymouth. Although gin is very competitive, it’s been a really interesting one for the trade in terms of getting people who wouldn’t previously have drank spirits into the category. WHAT HAS BEEN THE FOCUS FOR DILLON BASS? We’ve put a lot of resources into our advocacy team and we now have three brand ambassadors on the ground for Jameson, premium whiskey and our wider spirits portfolio. We have spent a lot of time working with outlets to train and upskill staff; it’s very difficult to recruit and retain staff in the licensed trade at the minute and our customers find this support very valuable. We’ve been working with our brand programmes to give training not only on our brands, but the wider categories, with the aim that younger people coming into the trade will see it as a longer-term career, more than a stopgap. We also have our own bartenders group, the Highballers Club, which offers further training and brand education in an informal setting. Our ambassadors work with the trade to explore innovations with our brands and drinks, with the aim of creating a bartending community within Belfast. We’ve also taken Highballers on the road to the North Coast as well. Each event caters for around 20 people and they are held on nights that aren’t as busy for the trade. Building on the success of our Hennessy Connoisseurs Challenge initiative, we have built up a great bartender community of Hennessy Connoisseurs winners across Northern Ireland and beyond. This includes Ryan Adair, who has gone on to become a brand ambassador for Beefeater in London and who we worked with for 32 • HRNI JANUARY
IS PREMIUMISATION OF SPIRITS AN ONGOING TREND? We can definitely see growth across our premium range; particularly Redbreast, though I would say that the premiumisation trend is slightly more developed in the Republic of Ireland. Irish whiskey has a big role to play in tourism too and it’s been good to tap into that with our Whiskey Tour around Belfast with our ambassador, Joe Magowan and Taste and Tour. We’ve also set up a Jameson Barrel Trail around the city, with a map for navigating some of the city’s Irish Whiskey pubs. Our focus is on making sure a full range of Irish Whiskey is stocked and staff are trained, so when people go in – whether it’s an American tourist or someone local - the outlet can maximise the opportunity. a range of events for World Gin Day in Belfast, alongside master distiller, Desmond Payne. HOW ARE YOU DIFFERENTIATING YOUR BRANDS IN THE CROWDED GIN MARKET? There has been a real explosion in the gin category over the last couple of years. We launched Beefeater Pink in June last year, and it has been a real success for us. The gin category is so dynamic and moves so quickly and back bars are getting fuller and fuller with gin, so you have to be constantly innovating to stand out. Monkey 47 is a smaller, niche brand commanding a very high price and it’s been performing well too, not only within Northern Ireland but the Irish market in general. HAS INNOVATION ALSO BEEN STRONG IN THE WHISKEY CATEGORY? We’ve had a good year of innovation, with Jameson Cold Brew and Jameson Caskmates IPA, a whiskey matured in IPA beer barrels. During the year, we acquired Eight Degrees Brewing in
WHAT IS DILLON BASS PLANNING FOR 2019? In 2019, we will build on our advocacy work with bartenders and provide further valuable staff training opportunities. We also have more innovation in the pipeline and we will continue to work with our group of partner outlets to grow their hospitality offerings in Belfast and across Northern Ireland. WHAT WOULD YOU LIKE TO SEE HAPPENING THIS YEAR TO HELP THE HOSPITALITY SECTOR ACHIEVE ITS POTENTIAL? Tourism VAT, licensing reform, and the burden of red tape needs to be lifted for the industry to really succeed. Northern Ireland is struggling at the minute and, when consumer confidence is lower, people don’t spend as much of their disposable spend on hospitality or leisure. As an industry, we can only do so much about that and we need real help and leadership from our politicians to make sure we can continue to be a vibrant sector, producing a unique tourism product.
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drinksprofile
THE CONSUMER DEMANDS CONSUMERS ARE SHAPING THE FUTURE OF THE DRINKS INDUSTRY MORE THAN EVER. ADOLFO COMAS, BACARDI BROWNFORMAN BRANDS TRADE BRAND AMBASSADOR, TALKS TRENDS AND HOW THE MARKET IS EVOLVING TO DELIVER TO A MORE DISCERNING CONSUMER
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have noticed that consumers walking through the doors of any establishment are becoming far more discerning, educated and informed about spirits and cocktails than ever before. The
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bartender continues to be a source of knowledge and recommendation. We expect that, as a responsible industry, we will continue to upweight the support for our bartending communities, making
it easier to hand knowledge from one generation to another. There are so many platforms available to a modern bartender that there is no excuse not to be knowledgeable. Bacardi’s UK touring
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drinksprofile
‘Jigger Beaker and Glass’ platform is one example of the resources available to the modern bartender. Instagramable drinks are fast becoming a key tool in the bartender’s arsenal, encouraging guests to photograph a great shot, tag the bar and tag the bartender. Consumer recommendation is always going to be more important than that of the bartender. We also see the growth of ‘NoLo’. Alcohol-free or low-ABV drinks which were always three unappetising drinks located on the back page of the cocktail menu under mixers, are finding themselves propelled to page-two status. As an industry, we are realising that our guests are out for an experience and those experiences do not always include alcohol. I recently visited Red Rooster in London and was pleasantly surprised to see the drinks menu divided into the following four sections: Spritz, Savoury, Sour and Sober. The occasions when consumers are drinking is also evolving; we see the growth of the aperitivo and the spritz style of serve. Recent numbers show that 83% of on trade consumers find the idea of an aperitivo appealing. And when you factor in that 47% of spirit drinkers typically drink out before 7pm, there is a natural movement towards an aperitivo culture; to make the most of this and to build on that
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trend, it is not uncommon for people to be looking to accompany their drinks with snacks and food*. Coffee is one of the trends that we think will continue to grow over the next year; the coffee shop industry is already worth an £8.9bn and still growing**. Guests are no longer satisfied with a cup of freeze dry when they can get a quality latté in one of the 22,845 coffee outlets dotted throughout the United Kingdom. This is translated into the bar industry with the continued growth of the Espresso Martini. And even this is
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going through a premiumisation. Grey Goose recently released Grey Goose Vanille to offer a premium alternative to the mainstream versions on the high street. Finally, we think that rum is finally in a position to grow... With the potential to grow in the on trade, total rum value is growing at +6.3%, driven mainly by flavoured and spiced growing at +15.8%.*** Rum distillers are reassessing their existing lines and making changes. At Bacardi Martini, we restructured our ranges into categories that the industry could better understand. Our core Carta range are the back bone of our business (Bacardi Carta Blanca, Carta Oro, Carta Negra, Carta Fuego and Spiced rum). Our Bacardi Gran Reserva Cuatro Años rum and Gran Reserva Ocho Años rums bridge the gap towards our aged ranges, with a new release rum being launched next year. However, we realise, like gin, that guests are looking for a variety of flavours, so we recently introduced our flavour ranges to the UK, Bacardi Raspberry and Bacardi Ginger; we believe that these are a more accessible way for consumers to enter the world of rum. * Source: Kantar Alcovision, 2017; CGA Mixed Drinks Report, 2018; CGA Consumer Panel, Mar-18 ** Source: Allegra Project Café 2017 *** Sources: CGA Mixed Drinks Report October 2018
JANUARY HRNI • 35
drinksprofile
A MODERN MALT FOR THE CREATIVE WHISKEY DRINKER
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he Sexton Single Malt Irish Whiskey was officially launched into the on trade recently at a decadent reception in the banquet hall of one of Dublin’s oldest venues, Smock Alley Theatre. Four bars served seven different cocktails, including The Holy Grail, Love it to Death and The Haunted, all inspired by The Sexton, created by female Master Blender Alex Thomas. Upon arrival, each guest was gifted with a ticket to The Dark Room, with groups of 10 experiencing a tasting in complete darkness while hearing an oration of the tale of The Sexton. On the nose, marzipan, all spice and fruits follow aromas
David Kelly, Joanna Donnelly and Tristan Brennan at the launch of The Sexton Single Malt Irish Whiskey at Smock Alley.
of nuts and dark chocolate, while the refreshing palate reveals mellow honeyed malt and oils and finally a pleasant gentle wood finish, with mild sweetness that slowly fades. “It’s fantastic to bring The Sexton Single Malt Irish Whiskey to Ireland during such an exciting time for the category,” said Thomas, one of the world’s few female whiskey blenders. “After years of experimenting with different cask profiles and laying the liquid to rest for just the right amount of time, I’m pleased to share a rich and deeply flavourful Irish single malt that is ideal for mixing in cocktails. In doing things differently, we want to celebrate those who are also forging their own path and leaving their mark on the world.”
Mick O Reilly, Zoe Latimer, Rachael Morrow and Duncan Maguire.
Conleth Hendron, Annie Campbell and Mark Craig.
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EMBODYING THE CHANGING FACE OF IRELAND THE SEXTON SINGLE MALT IRISH WHISKEY CAPTURES THE HERITAGE AND PROVENANCE OF THE PAST AND THE OPTIMISM AND CREATIVITY OF THE FUTURE, MASTER BLENDER ALEX THOMAS TELLS HRNI Alex introduces guests to The Sexton Single Malt Irish Whiskey at a launch event in one of Dublin’s oldest venues, Smock Alley Theatre. Groups of 10 entered The Dark Room for a tasting in complete darkness.
HOW DID YOU GET INTO THE DRINKS TRADE? Growing up on the North Coast of Ireland, the knowledge of the world’s oldest distillery on our doorstep is well known, and to work in the industry is a dream come true for many of us. I began my career as a local timber and builders’ merchant where my appreciation for high quality craftsmanship and excellence was born. In 2004, I joined the team at The Old Bushmills Distillery and I quickly grew fond of the wood seasoning and aging process, which for me is the most exciting time in the whiskey-making process. My love for the craft became stronger and I went on to complete the qualifications needed to be a Master Blender. HOW LONG HAVE YOU BEEN WITH BUSHMILLS? I have been with The Old Bushmills Distillery for almost 15 years. In 2004, 38 • HRNI JANUARY
I joined the team at the distillery where I have had the opportunity to work alongside Colum Egan, one of Ireland’s most revered distillers and Helen Mulholland, Master Blender and the first woman to be inducted into the Whisky Magazine Hall of Fame. WHEN DID YOU BECOME A MASTER BLENDER & WHAT DOES IT TAKE TO BECOME ONE? I officially became a Master Blender in 2012 upon the completion of my distilling diploma. It took four years to complete but I have spent the last 15 years mastering the craft. To become a Master Blender, you need a desire to experiment, a good nose and most of all patience. WHAT ARE THE MOST FUN & MOST CHALLENGING ASPECTS OF BEING A MASTER BLENDER? Fun plays a big part in my day as a Master Blender. I love nothing more
than spending time in the warehouse drawing samples from casks. To watch the transformation of something raw into something so delicate and rich is amazing. The best comparison I can make is watching a time lapse video of a changing landscape, improving and flourishing, resulting in something beautiful that impacts its traditional surroundings with a much-anticipated modern twist. The challenges come in the uniqueness of each cask. Just like us, they all mature at different rates and need to be given time to develop into their own characteristics. It’s only when they meet The Sexton profile will I release them for bottling. WHAT WAS THE CONCEPT BEHIND DEVELOPING THE SEXTON? The Sexton Single Malt Irish Whiskey represents the changing face of Ireland – capturing the heritage and provenance of the past and the optimism and the
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drinksprofile creativity of the future. The Sexton is a modern malt and comes to market during the explosive rise of the Irish whiskey category. The Sexton Single Malt Irish Whiskey is a new and unexpected single malt, rich in hue, approachable in taste and deep and memorable in character. It is made from 100% Irish malted barley, triple distilled for smoothness in copper pot stills and exclusively aged in Oloroso sherry butts to achieve a depth of flavour from the wine-soaked barrels. WHEN DID YOU FIRST BEGIN WORKING ON THE SEXTON? It was over six or seven years ago, I had an idea to create a modernday malt that could be enjoyed by everyone. I was working with the Antonio Paez Labato family, who own a bodega in Jerez in Southern Spain. The family share the same passion and commitment to excellence as I do and have over 70 years’ experience in making these beautiful barrels, a knowledge that has been passed down from generation to generation, just like my own craft. I selected casks constructed from European oak – Quercus Robar sourced from France. The European oak is dried for a minimum of 16 months before being hand crafted into barrels and toasted from the inside to The Sexton’s specification; a process that complements the delicate spirit coming from our still. Our barrels are hand-selected and seasoned with Oloroso Sherry for a minimum of two years before being shipped to Ireland where they are filled and laid to rest in The Sexton warehouse. Selecting the right casks can make the difference between a mediocre whiskey and a superior whiskey like The Sexton. In the beginning, I only used first fill sherry casks but for me it resulted in a whiskey that was too sweet. I experimented over and over using a range of casks and different age profiles. I decided to introduce some second and then some third filled casks and after several attempts at marrying these casks together I knew I had the balance right between sweet sherry notes and toasted European oak, and The Sexton was born. HOW WOULD YOU DESCRIBE THE SEXTON? The Sexton is a perfect harmony between distillate, sweet sherry flavours and toasted European oak. It is this process which lends itself to the unique taste www.hospitalityreviewni.com
profile of The Sexton, the combination of the flavours and aroma of the wine coupled with the air-dried European oak leaving a smooth and rich single malt. WHAT ARE YOUR FAVOURITE SERVES FEATURING THE SEXTON? I always love to enjoy The Sexton neat or over a little ice. But the great thing about The Sexton is it’s for drinking your way and for every occasion. Adding it to a cocktail can transform it into something completely different. Just a couple of my favourites are: LOVE IT TO DEATH 50ml The Sexton Single Malt, 25ml fresh lime juice, 12.5ml Aperol, 2 dashes Absinthe, 20ml sugar syrup, serve garnished with thyme and orange peel. MOURNING, NOON & NIGHT 35ml The Sexton Single Malt, 25ml sweet vermouth, 25ml Campari, serve on the rocks and garnish with a lemon peel. WERE YOU INVOLVED IN THE BOTTLE DESIGN & BRANDING PROCESS? I had an idea of what I saw The Sexton bottle looking like and worked with the forward-thinking design team to see it come to life. I wanted something that would represent Ireland and pay homage to where The Sexton comes from. The shape of The Sexton Single Malt is inspired by the Giant’s Causeway, located in Co Antrim on the North Coast of Ireland.
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Our striking, hexagonal lacquered bottle features the word ‘DUBH’ - meaning ‘black’ in Irish - across the front referencing its colour and how it disguises the rich Sherry-coloured liquid that lies deep within. The Sexton rests in the dark as it does in the cask, so you get to experience a little of what I do when I release it for bottling and see the rich colour and smell the amazing delicate aromas. Sexton is derived from the Medieval Latin word – sacristanus – meaning custodian of sacred objects and a term used to describe the man who prepared the grave - the last man to witness the body and soul before being laid to rest. As such The Sexton Single Malt challenges you to make choices every day that will add up to a life story worth telling. The skull and top hat featured on the front of the bottle is a nod to the Sextons of Ireland, the custodians of precious things. HAS IT BEEN FUN LAUNCHING YOUR FIRST WHISKEY INTO THE MARKET? It has been the most amazing experience launching The Sexton to the market. It has been a long time in the making for me, but to see it on the shelves now and people enjoying it, as I had always intended, just makes me realise that this has been a truly unique journey. I love nothing more than hearing people sharing their opinions on the whiskey and saying how they find it. WHAT MARKETS ARE THE SEXTON IN & WHAT HAS THE RECEPTION BEEN? The Sexton is now in the US, UK, Germany and Ireland but we will be launching throughout Europe and Asia over the coming months. It has had an amazing reception in all markets and I look forward to introducing it to the rest of the world. WHAT ARE YOUR PLANS AND AMBITION FOR THE SEXTON? My ambition for The Sexton is that it is a world known brand. That it has a reputation for its quality and excellence. We plan to continue introducing it to as many people as we can, so they can experience an unexpected single malt – rich in hue, approachable in taste and deep and memorable in character. JANUARY HRNI • 39
drinksnews
DEANES AT QUEENS HOSTS WOMEN IN WINE DINNER B
elfast restaurant Deanes at Queens and JN Wine hosted a Women in Wine Dinner Party recently, selling out the £95-a-head evening. The evening of fine food and wine included bubbles and canapes on arrival and a five-course menu created by Head Chef Chris Fearon, with live music rounding off the evening. Host for the evening was Jane Boyce, Ireland’s first female Master of Wine and fine wine manager at JN Wine, who showcased wines by Sophia Bergqvist (Quinta de la Rosa), Juliette Monmousseau (BouverLadubay) and Guilia Zingarelli (Rocca delle Macie).
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From left, Michael Deane, Guilia Zingarelli, Chris Fearon, Kate Smith, Juliette Monmousseau, Sophia Bergqvist, Taryn Hall, Nicola Davies, James Nicholson and Jane Boyce.
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hospitalityprofile
FORMER FINANCE MINISTER BACKS HOSPITALITY ULSTER’S DEMAND FOR SUPPORT ONE OF THE KEY PRIORITIES OF ANY RESTORED ASSEMBLY WOULD BE SUPPORTING THE HOSPITALITY INDUSTRY IN NORTHERN IRELAND, FORMER FINANCE MINISTER MÁIRTÍN Ó MUILLEOIR TELLS HOSPITALITY ULSTER CHIEF EXECUTIVE COLIN NEILL
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n a wide ranging and in-depth discussion, we pressed the MLA hard on his commitment to support the vibrant and growing hospitality sector. Ó Muilleoir spoke about a range of issues such as hospitality VAT, encouraging entrepreneurship and support for Northern Ireland’s high streets. BUSINESS RATES AND VAT One of the key issues that Hospitality Ulster has campaigned on is business rate reforms. The current rates system puts small businesses, especially those in the hospitality industry, at a significant disadvantage, something recognised by the South Belfast MLA when he spoke to us saying, “we need to recalibrate the rates system so that we give more support to those who bring vibrancy and life to the high street”. Ó Muilleoir’s commitment to rates reform reflects the actions
he took while Finance Minister when he announced a £22m investment in retail and hospitality businesses. This decision, taken in 2016, came on the back of an intense campaign by Hospitality Ulster and was widely welcomed as a vital boost to the economy. The benefits of the scheme were never realised, due to the collapse of the political institutions at Stormont. It’s not just reform of the rates system that Ó Muilleoir agrees with us on. With hospitality VAT in the Republic of Ireland set much lower at the new rate of only 13.5%, businesses in Northern Ireland are at a considerable disadvantage. Ó Muilleoir says: “the VAT rate at 20% here is too high, is too onerous, and if the British Chancellor wants to remove that overnight, we’d be very happy to see that.” Support for Hospitality Ulster’s demand for reform of hospitality VAT appears to be growing across the political spectrum which is unsurprising considering the obvious benefits of cutting the tax and our campaign to bring that message to decision makers across the country. THE IMPORTANCE OF ENTREPRENEURSHIP Ó Muilleoir also agreed with the view of Hospitality Ulster that supporting the industry meant supporting entrepreneurs, noting “if we end up not finding a way to make it easier for people to succeed, for young entrepreneurs to succeed in the hospitality sector... then we will suffer a reversal and it will become a self-fulfilling cycle of decline.” As Lord Mayor of Belfast and thanks to our campaigns, Ó Muilleoir has seen first-hand that the hospitality industry is built on the hard work of businessmen and women, especially small business owners, taking risks. We have also campaigned for common-sense changes to licensing laws that would make it easier for hospitality business owners to flourish, something Ó Muilleoir supports, saying that boosting the sector in Northern Ireland “means looking again at Easter trading, it means looking again at the hours people can buy a drink in the city centre.” BACKING THE HIGH STREET We have worked closely with all politicians including Ó Muilleoir to show them the importance of the hospitality sector beyond job creation and spending. Our message has clearly resonated with Ó Muilleoir, who noted the industry should be supported “not only because it is a huge driver of jobs and economic activity” but also the danger of ending up “with town centres, villages and city centres bereft of the vitality, the vibrancy, the feelgood of our hospitality sector”.
hospitalityprofile Máirtín Ó Muilleoir and Colin Neill.
Hospitality Ulster has been also campaigning hard for support for Northern Ireland’s high streets, something he happily supported noting the difficulties facing hospitality businesses. “People aren’t ordering their meals on Amazon, but they are ordering their shoes, t-shirts and their coats and Christmas gifts… so they’re not coming into the city centres. One of the very innovative proposals being made is that Amazon and people like that should have a delivery tax.” We at Hospitality Ulster have advocated a delivery tax as a way of balancing the playing field between online stores and brick and mortar businesses and Ó Muilleoir agreed saying: “we need to find some other way to have a tax or a levy and that sort of money could hopefully go back into services and be used among other things to revive our towns and cities.” With Ó Muilleoir’s eagerness to sit down with Hospitality Ulster and ask, “OK how can we make you succeed better?” it is clear that our message about the importance of supporting the hospitality industry is getting through. That means it is more important than ever for the hospitality sector, and the economy as a whole, that the political institutions at Stormont are restored and politicians make the changes our industry needs.
instituteofhospitality
INSTITUTE OF HOSPITALITY LAUNCHES ITS 24TH ANNUAL AWARDS FOR PROFESSIONALISM IN NORTHERN IRELAND
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V presenter Pamela Ballantine officially launched the 24th annual Institute of Hospitality Awards for Professionalism 2019 recently at The Loft @ Ten Square, Belfast. Over 100 hospitality stakeholders and press were treated to a delicious supper, compliments of Ten Square and drinks were sponsored by Great Vines and Molson Coors. The Institute of Hospitality Awards for Professionalism pays tribute to and recognises the achievements of committed, passionate professionals in the hospitality industry throughout Northern Ireland. This year’s nominated charity is Leukemia and Lymphoma NI, and Joseph Rea the Jewellers in Belfast has very kindly donated a diamond pendant set in yellow gold worth £3,000 to help raise money for the charity at the gala awards ceremony, to be held at Titanic Belfast on May 17. “These are the longest established hospitality awards in Northern Ireland, recognising the success of individuals working in all sectors of the industry,” said Marianne Hood, chair of the Institute of Hospitality (NI Branch). “The Institute of Hospitality Awards for Professionalism provide a platform to celebrate individual managers who have made a recognisable contribution to their place of work and to the industry in general.” The Awards cover a broad spectrum of categories, across all aspects of the industry and everyone is encouraged to get involved and celebrate success and personal achievements. To self-nominate or to nominate one of your colleagues, visit www.iohniawards.com. The deadline for entries is Monday, February 18.
Marianne Hood (IoH), Michael Scott (firmus energy) and Paul Caves (Stephen’s Catering).
Brian Tracey and Jenny Owers (Maldron Hotel) and Jonathan Topping (Clayton Hotel).
Conor and Bernie McClelland (Rayanne House) and Paula and Jim Gracey (Sunday Life).
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instituteofhospitality
Eoin McGrath (Hastings Group), Sinead Scott (BMC) Gerry White (Jawbox) and Donna Murphy (Irwin’s).
John Toner, Marianne Hood (IoH) and Paul Rice (The Old Inn).
Lisa Steele (AC by Marriott) and Caitriona Lennox (Mount Charles).
Pamela Ballentine and Marianne Hood (IoH).
Meabh Lenehan, Stephen Miller and Elaine Boyd (Miller Hospitality).
Michael Cafolla, Angela Kiley (Galgorm Group) and Stephen Miller (Miller Hospitality).
Michael Cafolla, Carolyn Boyd (Tourism NI), Marianne Hood (IoH) and Richard Buchanan (Leukemia and Lymphnoma NI).
Michael Joseph (Hampton by Hilton) and Paul McClements.
Michael and Donna Murphy (Irwin’s) and Michael Cafolla.
Tim Smith and Philip Mills (Johnsons Coffee).
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JANUARY HRNI • 45
hotelsprofile
ROWING TOGETHER IN THE RIGHT DIRECTION
FILLING ROOMS IS CHALLENGING FOR BELFAST HOTELIERS RIGHT NOW BUT FOSTERING GREATER COLLABORATION, NIHF PRESIDENT GAVIN CARROLL TELLS ALYSON MAGEE
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ocketing hotel stock in Belfast has dominated news in, not just the hospitality sector, but the wider business community in 2018. “It has been unprecedented to see the number of hotel rooms jump by 25% in one calendar year,” says Gavin Carroll, president of the Northern Ireland Hotels Federation (NIHF). “It’s a huge vote of confidence in the city.” And the additional stock has pleasingly spanned three-, four- and five-star accommodation, from local investment through to the debut of major brands such as Marriott in the Northern Ireland market. “It’s great for the city that so many of our hotel rooms are new stock, and we’re a hugely attractive proposition for tourists and for business visitors coming in,” says Carroll. “And the demand we saw last summer was also unprecedented, the best the city has ever seen.” There’s always a ‘but’ of course; in this case demand falling short of supply after the busy summer season segued into quieter months. “We knew this was coming,” he says. “There’s a widening gap between the number of hotel bedrooms we have and demand, so we need something now to stimulate that demand. It’s going to be a very challenging winter and a challenging spring until the tourists come back in again. “There’s no real sign of any strong growth in business visitors coming in, and that’s a bit of a worry for us. But we’re working with Visit Belfast and Belfast City Council to try and push ICC Belfast and hopefully attract in bigger conferences and events, because they bring a lot of business into the city at a time when the normal tourists aren’t there. This year will see a bit of a breather for the Belfast market, with only a few extensions to existing hotels before another rush of investment comes in again over 2020 to 2021. However, Derry is expected to welcome a number of new properties, and endure a similar gap as demand struggles to catch up with supply. NIHF’s Hotel Expansion Report, launched in conjunction with STR at the
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hotelsprofile last Hospitality Exchange, forecast a shaky 18-20 months for Belfast as it adjusts to the extra stock. However, that figure has since been reduced to 12 months, with rising demand expected again this summer. Working variously with support from Tourism NI, Tourism Ireland and Belfast City Council, NIHF has been involved in projects to boost visitors from the Republic of Ireland; from North American in the ‘shoulder months’ of May and October; and Easter mini breaks. And the Federation continues to work alongside other hospitality sector stakeholders to push for reform of liquor licensing laws and shop opening hours in city centres. “There’s a plethora of things we’re trying to do to increase the options for tourists whenever they do come here, making sure there’s a reason for them to come and to stay longer.” Hoteliers currently struggling to fill rooms need to remind themselves the expansion is a good-news story with a long-term goal. “We’re putting all of the jigsaw pieces in place for the perfect picture,” he says. “With all the bedroom stock we now have and the ICC, we can attract larger events and have a good range of stock to accommodate everybody. “We just have to stick together and focus on looking after guests because, if they enjoy Northern Ireland, they will come back and tell their friends to come back. “Eventually the rooms will be filled but it will be a difficult 12 months. There will be a bit of a struggle with the average room rate, but that will come back too.” Dublin is seeing its own growth spurt in hotel accommodation this year, which Carroll says is positive for Belfast, as “Dublin is the powerhouse that fuels the island of Ireland”. Large tour groups have been struggling to find accommodation in Dublin, “and if they can’t stay in Dublin, they don’t come to Ireland,” he says. Growth in Dublin’s room stock will only attract in more tourists, who can then hopefully be lured up to Northern Ireland. One positive outcome Carroll has noted as a result of the hotel stock expansion has been a greater feeling of collaboration between hoteliers. “People think slightly less individually now, because we’re all facing the same problem of the large influx of rooms, and how we are going to fill them,” he says. “I notice a more collaborative network of hotels working together, be it hotels in the country working with hotels in the city or hotels in the border www.hospitalityreviewni.com
areas looking at their colleagues in the south to see if there’s a way of building their businesses together, and that’s very positive.” And the Say hello to more campaign, running again this year in conjunction with Tourism NI to highlight the favourable exchange rate to RoI visitors, has boosted collaboration among participating Belfast hotels. “So that collaborative nature of hotels is the way it should be,” says Carroll. “We’re all in the same business and we all want the same things, to see more guests coming to the province. But I’ve definitely noticed a trend this year that people are realising we’re all in the same boat so let’s start to row together in the direction we want to go in.” STAFFING CRISIS For Belfast in particular, however, the additional hotel stock has exacerbated an existing staffing crisis. “And, with the uncertainty around Brexit, a lot of non-nationals are no longer coming to Northern Ireland to work,” says Carroll. “Bearing in mind that 27% of our workforce are non-national and it’s as easy for them to travel to the south of Ireland, where they don’t have to worry about what happens after Brexit.” Much more needs to be done to stimulate interest in hospitality as a career, he says, and NIHF has been playing its part, trying to push the message through schools and organising a recent jobs’ fair with Belfast City Council. “NIHF is going to focus heavily on selling hospitality as a career this year, because that’s our biggest worry at the moment,” he says. “It’s great this expansion is happening, and tourism is one of the biggest growing employers in Northern Ireland, but where is the staff going to come from? “We’re aspiring to a higher level of service but don’t have the staff to do it, and we’re also now fishing in the same pool for staff and staff are moving around quite a bit.” Staffing concerns around Brexit are particularly acute for hoteliers along the border, where many staff may live in the Republic of Ireland. Carroll’s own boss, Beannchor head Bill Wolsey, is very active in speaking to students about his own career path in hospitality from one pub to Northern Ireland’s biggest hospitality group. “And we’re encouraging all the hotels to do that,” he says, and promote hospitality as a valid career opportunity to students, parents and teachers. Otherwise, NIHF will continue to champion its receptionist and housekeeping awards, and Taste of
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Tourism will return this April. “People overlook the contribution of food and drink to why people choose a destination, and Northern Ireland’s getting a really strong reputation for that,” says Carroll. “With the Taste of Tourism event, we just want to remind people of what we’re blessed with, the produce we have on our doorstep and encourage local hotels to use it and put the provenance of food on their menus.” Hospitality Exchange will return in the autumn, having boosted visitor numbers and interest this year with an impressive slate of high-profile speakers. And NIHF has continued its association with Cornell University in upstate New York, supported by Invest NI and Tourism NI, taking another contingent of hoteliers out before Christmas for training and benchmarking activity. “Our Chief Executive Janice Gault does a lot of work with Belfast Met and the regional colleges, trying to put together the skills focus and apprentice schemes,” says Carroll. “A number of hotels are involved in putting that skills matrix together to ensure the curriculum is correct and up to date, and creates the students we want to employ.” Lobbying work around Tourism VAT and APD continues, hampered by the UK government’s preoccupation with Brexit. At NIHF’s strategy day back in November, a decision was made that “to have no strategy is a good strategy” in relation to Brexit. Instead of its usual fiveyear strategy, the Federation came up with a two-year plan. “By then, hopefully we’ll be in a position to send hotels and tourism in the right direction going into the 2020s but at the moment, everyone’s taking a deep breath.” Carroll is also of course GM of The Merchant Hotel, the centrepiece of Belfast’s Cathedral Quarter, which is embarking on its own investment programme this year. From midFebruary, The Cloth Air will be getting a refresh, followed by the Cocktail Bar and event spaces. And The Merchant will be running its annual Winter Sale in a bid to drive trade in the quieter months of January and February and the run up to Brexit. “Working in The Merchant, what I like to remind myself of is that Northern Ireland is still a destination. People are choosing to come here or to the island of Ireland, and they’re not doing it because it’s part of Europe. “They want to buy into what we’re selling, which is this really vibrant city of Belfast inside a really interesting country. Brexit will come and Brexit will go, but hotels will evolve and cater to whatever people want us to be this year, and in the years after that.” JANUARY HRNI • 47
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NORTHERN IRELAND HOTELS FEDERATION
IS FOR HOTELS
THE NORTHERN IRELAND HOTELS FEDERATION LOOKS BACK AT A MOMENTUS YEAR FOR THE LOCAL HOTEL INDUSTRY
It has probably been one of the most eventful years in the history of hotels in Northern Ireland. Cranes dominated the Belfast skyline, while hotel openings and news of proposed schemes regularly featured in media headlines.
Building was the other big news in 2018, with some £500m invested in new stock. Currently 50% of Northern Ireland’s hotel rooms are less than fifteen years old. Hotel stock is at its highest recorded level, with 141 hotels and 9,251 rooms.
The themes of 2018 don’t fit nicely into alphabetical lists but if we start with “A”, Access is the hot topic, particularly direct long-haul air access and the on-going issue of Air Passenger Duty. It remains a challenge to grow access but this growth is needed to fill the many new rooms now available.
This figure is slightly down on the original forecast but several factors have impacted on growth: a number of projects have been pushed into 2019 while others have opted to adopt a “guest accommodation” classification and therefore will not feature in hotels numbers. It should be noted that this new stock is ‘in market’ which means it is direct competition for hotel business.
In terms of the letter “B” there are several big issues - Brexit and Buildings. Brexit is proving to be a challenge on so many levels! At this point, it would be difficult to make any meaningful comment as the situation changes each day. The real concern for the tourism and hospitality sector is the uncertainly that Brexit is creating. This impacts on consumer confidence and when customers are wary of spending their disposable income this in turn reduces business for hotels.
The bulk of new product is in Belfast, while Derry-Londonderry is scheduled to have a 25% increase in rooms over the next eighteen months. There are also pockets of growth along the North Coast and in the Newry and Mourne area. Sticking with the alphabet theme, under the letter “F”, Forecast is the main issue. The NIHF commissioned a market forecast using leading benchmarking firm STR, and Oxford
JANICE GAULT Chief Executive, NIHF
NIHF EVENTS NIHF EVENTS CALENDAR 2018 Here is a list of hotel and hospitality industry events for the first half of the year. Further details will be available on nihf.co.uk. 16th January Receptionist Training Ten Square Hotel 23rd January Receptionist Training Waterfoot Hotel Economics. This shows the impact of new stock in the market and predicts a period of turbulence while the market absorbs new supply. The report indicates a period of market realignment, as demand grows to meet the new supply, but with more hotel rooms being sold overall. However, the forecast does indicate that there will be pressure on room rate, particularly as the supply has come on stream over a very short development window. Other destinations increased hotel stock steadily year on year whereas Belfast had almost a decade of virtually no growth before its recent surge. The real challenge is to increase visitor numbers, as this will sell more rooms. Similarly, the fact that Northern Ireland now has increased hotel rooms means that it can now attract larger events and position itself as an attractive option in new markets. Skipping swiftly through the alphabet, we arrive at the letter “P”, which is for People. This remains the biggest concern for the sector.
A lack of skilled staff, challenges with image and the effects of Brexit have exacerbated an already difficult situation. Without people, we simply do not have a product. They breathe life into hotels and due to the level of ongoing people challenges we are on the verge of needing resuscitation! “V” is for VAT. This is still a major issue for the sector. Members were very disheartened with the Treasury’s response to the recent consultation. The industry is disappointed with government’s continued lack of understanding of the detrimental effect of this tax and the consequences of the current rate. The fight will continue, and we will use all available platforms to highlight the issue. As we approach the end of the alphabet, we have the letter “Y”, which stands for Yes! Yes, to a better future and a brighter 2019. The hotel industry has invested in the local economy in 2018 and hopes to reap the benefits in the coming year!
5th February Sales & Segmentation Workshop 7th February Trade Lunch Dunadry Hotel 20th February Housekeeping Assessment Clayton Hotel Belfast 26th February Industry Outlook Workshop (incorporating STR updates) 20th March Receptionist Assessment Wellington Park Hotel 28th March Housekeeping Dinner Clayton Hotel Belfast 3rd April Receptionist Interviews Wellington Park Hotel 9th April Taste of Tourism Culloden Estate & Spa 2nd May Receptionist Dinner Hilton Templepatrick 11th June Golf Day Lough Erne Resort 20th June Trade Lunch Crowne Plaza Belfast
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HOTELHUB
THESTATS
FULLERTON ARMS, BALLINTOY
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usband and wife team Sean and Geraldine McLaughlin only took over the Fullerton Arms a few years ago, but has rapidly developed the property in that short time. From securing one of the Door of Thrones to adding Ireland’s first Moulerie, tapping into the dog-friendly market and bringing Scandi chic bedroom décor to the North Coast, their ownership style is based around innovation. “We have had a great year trading, and are up 14% on last year,” says Sean. “Our two managers, Colin and Louise, were finalists in the Institute of Hospitality awards, and we were also commended in the Northern Ireland Tourism Awards. “We have just completed a very successful day event with the Irish Tour Operators Association, and are happy to have secured two new contracts and working relationships. “We are also currently looking at the potential to increase our bed stock. Should
this investment stack up, it will double our bedrooms and increase our sleeper capacity to 75. We are also placing consideration on making this a dog-friendly set of rooms, as our pet-friendly rooms are booked out up to three months in advance.” Reflecting wider industry issues, Brexit and the skills shortage are key concerns for the business. “We are seeing the difficulty of attracting skilled chefs who have a passion for food coming through at all levels,” says Sean. “It is becoming increasingly difficult to operate and I have had to adapt the service and offer to match. “I would be concerned with the potential impact that Brexit will have, and the uncertainty of how that will affect recruitment moving forward. “Also the fact that we still, as yet, do not have a working Assembly looking at the key issues and measures for our industry is worrying for tourism. We need to have the key strategy in place to protect the growth, and also ensure we have the right infrastructure plans in place to assist this growth.”
HOTEL OPENED: Acquired in 2016 DEVELOPMENT: Since 2016, the property has been overhauled with a refurb of all bedrooms, restaurant and bar. EMPLOYEES: 15 full-time, nine part-time and eight seasonal ROOM NUMBERS: 13 STAR RATING: 4-star STYLE: Traditional bar & dining with Scandinavian coastal-style rooms. GUEST PROFILE: Many different guests, with hotel set right on the tourist route from Carrick-a-Rede rope bridge to the Giant’s Causeway, USPs: Ireland’s first Moulerie serving local mussels and other local ingredients. FOOD & BEVERAGE: 160 covers combined between bar and restaurant.
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INTERNATIONAL JOURNALISTS ‘IN TUNE’ WITH NORTHERN IRELAND I
nternational journalists - from France, Italy, the Netherlands, Denmark and India - have visited Northern Ireland to experience its growing music scene and wider tourism offer. The journalists – whose publications include Rolling Stone, Vanity Fair, Jet Wings and OOR magazine, have a combined audience of around 650,000 readers and were invited by Tourism Ireland in conjunction with Tourism NI. The journalists’ busy itinerary included a Game of Thrones experience at Castle Ward and an opportunity to learn more about Belfast’s musical heritage on a Van Morrison music trail around East Belfast. They also spent time at several Sounds
of Belfast events and attended the NI Music Awards in the Ulster Hall. They enjoyed a drive along the Causeway Coast Route, stopping off at Glenarm, Ballintoy, Bushmills Distillery and the Giant’s Causeway. In addition, they attended some of the Atlantic Sessions gigs – celebrating its 10th year of musical events along the North Coast this year. “We are delighted to welcome this group of influential journalists to Northern Ireland,” said Siobhan McManamy, director of markets at Tourism Ireland. “Their visit is an opportunity to shine a spotlight on our musical culture, as well as on some of the many things to do and see here.
WE ARE VERTIGO INVESTS OVER £1M IN NEW ATTRACTIONS I
reland’s first indoor Ninja Warrior assault course and one of the world’s largest Inflatable action courses One of the world’s largest inflatable action courses. will open in Belfast this year as part of a major investment of over £1m by Belfast-based adventure company, We Are Vertigo. The professional indoor Ninja Warrior assault course will be installed at the company’s Titanic Quarter site alongside the existing Vertigo Indoor Skydiving Park, creating 10 new jobs. Meanwhile a state-of-the-art new Inflata Park will replace We Are Vertigo’s existing trampoline park in Newtownbreda, south Belfast, with a new indoor car park and an improved heated mezzanine viewing area also part of the investment. Both facilities are expected to open in January 2019. “We pride ourselves in being at the forefront of new innovations within the leisure sector and we are thrilled to be bringing these exciting new world-class concepts to Belfast,” said Gareth Murphy, managing director, We Are Vertigo. “The Ninja Warrior assault course will add to the highadrenaline offer of our Titanic Quarter facility, which already includes Ireland’s first indoor skydiving centre and our brand new Inflata Park will bring something entirely new to the offering of We Are Vertigo in the Ireland’s first indoor Ninja south of the city.” Warrior assault course. www.hospitalityreviewni.com
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From left, Amrita Das, National Geographic Traveller, India; Manoe Snellens, Soundz magazine, the Netherlands; musician Bronagh Gallagher; and Xavier Bonnet, Rolling Stone magazine, France.
We are confident that the articles the journalists will write will inspire their readers to come and discover Northern Ireland for themselves.”
CARRICKFERGUS ENTERPRISE INVESTS £20,000 IN NEW DIGITAL TOURISM MAP
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arrickfergus Enterprise has invested £20,000 in the launch of an innovative digital initiative to connect tourism businesses in the area more closely with visitors. Visitors will be able to create their own itemised journey experience while also choosing the most optimal route. Experience Northern Ireland is an exciting concept, digitalising the visitor experience as they journey around the province. This new digital From left, Kelli Bagchus, manager of Carrickplatform connects fergus Enterprise; Bill Adamson, chairman of Carrickfergus Enterprise; and Portia Woods, local businesses and founder of Toast the Coast. popular and less known tourist attractions with a state-of-the-art route planner. Companies within the tourism industry, including hotels, restaurants, attractions and experiences, can register to the platform to be listed alongside local landmarks, increasing their visibility and creating a journey plan for the tourist. By subscribing to the platform, it provides local businesses with an affordable alternative to general booking websites to secure reservations from tourists visiting Northern Ireland. For further information, visit Experience Northern Ireland at https://xperienceni.com.
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tourismprofile
A SUBSTANTIAL UPLIFT IN VISITORS FROM OVERSEAS BETWEEN GOLF, GAME OF THRONES AND A GROWING CONFERENCE & INCENTIVES MARKET, PROSPECTS ARE GOOD, TOURISM NI CHIEF EXECUTIVE JOHN McGRILLEN TELLS ALYSON MAGEE The Gobbins.
John McGrillen
“I
t’s hard to look back and see anything, other than the on-going uncertainty around Brexit, as being a negative,” says John McGrillen, chief executive of Tourism NI, “and all the indications are this year is going to be a positive year as well.” While NISRA has yet to publish its visitor numbers for the first six months
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of 2018, McGrillen predicts growth of around 5% on the back of a good firstquarter performance and strong summer in terms of hotel bookings. “Some people are expressing concern about a more recent downturn in occupancy levels and room rates in Belfast,” says McGrillen. “But, despite that, there’s been over 100,000 additional hotel rooms sold up until the end of October.” Northern Ireland’s main visitor attractions, the Giant’s Causeway and Titanic Belfast, have welcomed a substantial uplift in visitors from overseas, particularly the US, driven by increased connectivity between the US and Dublin. “How many of those people are daytrippers we’ll know when we get more details from NISRA,” he says. “But the hotel occupancy figures would certainly suggest it’s been another upward year, and I don’t think we’ll be far off our £1bn target for 2020 by the end of 2018. All round, it’s been a good year.”
GOLF & GAME OF THRONES “We have The Open coming up next year, and the fact that it sold out in a matter of weeks is really encouraging,” says McGrillen. “A substantial number of those people are coming from GB, the Republic of Ireland and further afield.” From April 1 last year, Tourism NI fielded applications for an additional 7,000 bedrooms seeking certification, as accommodation owners sought to make the most of the opportunity offered by The Open. “Airbnb are telling us Northern Ireland is their fastest growth region.” With the groundwork already laid through staging three Irish Opens between 2012 and 2017 in Portrush, Newcastle and Portstewart, Tourism NI has been working with stakeholders to ensure the logistics infrastructure is in place for The Open. “It will generate a huge boost to the local economy,” he says. “We’ll never get a better opportunity to showcase Northern Ireland across the globe, and
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tourismprofile it’s not only golfers who watch The Open. This will be another opportunity to demonstrate that Northern Ireland is a very different place to that which people have perhaps perceived it to be in the past.” Golf tourist numbers are already up by 20% as a result of the Irish Open at Portstewart in 2017 and interest around The Open this July. “Our challenge is to get people onto other courses beyond Royal County Down and Royal Portrush, because they’re basically sold out year-round,” says McGrillen. “Showcasing Portstewart, Castlerock, Ardglass and places like that gives us a real opportunity to extend the breadth of the offer and give people more to do when they get here.” One of the runaway successes of the local tourism offer, Game of Thrones, will also see its legacy realised in 2019 alongside the airing of the final season. A number of permanent attractions themed around the popular HBO TV series will be unveiled around filming locations in Northern Ireland, with the principal site at Linen Mill Studios in Banbridge; ideally located just off the main Belfast-Dublin route. “It will be like having our own Harry Potter studios,” says McGrillen. “A lot of the sets will be there, and people will have an opportunity to really get under the skin of how it was made.” And the Game of Thrones Touring Exhibition, which has visited Barcelona, Paris and is currently in Oberhausen, Germany, will be coming to the Titanic Exhibition Centre in Belfast over April to September. “It will plug the gap up until the opening of the new facilities,” he says, “certainly in terms of providing an indoor provision and something a bit more compact around the Game of Thrones experience.” CONFERENCING & INCENTIVES MARKET “We’ve had some really big wins in terms of the work we’ve been doing on the incentive and conference sides,” says McGrillen. “We had the Host Global Forum, which brought 130 buyers from the US with a total budget of over $2bn a year for incentive travel.” Destination management companies attending the Forum widely praised Northern Ireland, and have subsequently made significant accommodation bookings. And Tourism NI also hosted a successful meet the buyer event with the Irish Tour Operators Association. “The Republic of Ireland is becoming a bit expensive for tour operators, and they’re www.hospitalityreviewni.com
starting to look north of the border to extend their stay here,” he says. “There’s so much new product has come on, and it’s given us an opportunity to showcase it.” At Tourism NI and Tourism Ireland’s last annual Meet the Buyer event, meanwhile, attendance climbed by 20% for tour operators and 40% increase for local experience and accommodation providers. Looking ahead, the Conference & Incentive Travel Agency Forum will come to Belfast in 2019; the first time it has been staged outside GB. “ICC Belfast winning Best Event Space, and Belfast destination of the year, allowed us to make a pitch with Visit Belfast and ICC, and I think it will be a game changer in showcasing Belfast as a conference destination,” says McGrillen. ICC’s success, together with the rapid expansion of hotel space and Belfast’s compact geography, should leave the city well placed to accelerate growth in the conference market, he says. CITY DEAL PLANS “I think there is recognition now that tourism is a serious industry within the Northern Ireland economy,” says McGrillen. “In size and scale and the number of people it employs, it’s greater than sectors like manufacturing and agriculture, which would have been seen as the bedrocks of our economy. “What we need most is to invest in new product, and I think the Belfast Region City Deal gives us a real opportunity to do that. We need to see something similar in Derry, and we can’t forget about the rest of the province as well.” A focus for Tourism NI this year will be offering a one-to-one support programme for micro enterprises, readdressing the fragmented support provision such smaller businesses have received in the past. Within the city deals, Carrickfergus Castle is to be developed as an attraction, and the nearby Gobbins almost trebled in size. “The Giant’s Causeway is as popular as ever but one of the challenges that success brings is capacity,” says McGrillen. “We would like to see numbers spread over the year and so, in terms of our summer campaign, there will be a greater focus on places like The Gobbins.” Other development plans include a second major attraction for Belfast, The Belfast Story, which will be aimed at drawing more tourists into the City Centre from Titanic Belfast, which reached a fivemillion-visitors milestone in 2018.
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Through its city deal, Derry is looking at three potential attractions including a maritime museum, while the regeneration of Bangor’s waterfront is again up for discussion and Hillsborough Castle is set to unveil the results of a £20m investment in April. “But it doesn’t always have to be big and new and shiny,” says McGrillen. “The Troubles exhibition at the Ulster Museum is bringing in very significant numbers of people and, if we sensitively package it, there’s product there that a lot of people are interested in and it’s something that can be built upon.” CHALLENGES Amidst an otherwise positive picture, Brexit and the on-going impasse at Stormont, are the main frustrations for Tourism NI. “The whole skills agenda is probably the biggest challenge the industry faces, and the one real challenge Brexit is bringing to the hospitality and tourism sectors is that supply of labour,” he says. “If we don’t go for some relaxation in terms of the immigration piece, that problem is going to persist.” And Northern Ireland’s tourism strategy has been gathering dust for a few years now, with no minister to take it forward. “We’re hoping we can put something out in draft form, with the new powers given to the senior civil servants,” he says, “and we would like to progress a destination plan for Northern Ireland. It hasn’t been ideal, but the tourism industry in Northern Ireland has had to deal with more challenging circumstances than these and it has managed to deliver.” And legislation is desperately needed to reform antiquated liquor licensing regulations and restrictions around hotel room sizes. McGrillen believes Northern Ireland is unlikely to secure a reduction in Tourism VAT unless it is introduced UKwide, “but I do believe there is a very strong argument around Air Passenger Duty (APD),” he says. “The Republic has got no APD so if you’ve got a choice of flying into Dublin or Belfast, there are distinct advantages to flying into Dublin.” And while Dublin airport is undoubtedly important to the growth of the Northern Ireland tourism industry, McGrillen says the removal of APD would boost Belfast’s connectivity with mainland Europe and hopefully the substantial increase in visitor numbers from the US will help Belfast International regain a direct route into Northern Ireland from the US. JANUARY HRNI • 53
tourismprofile
TOURISM IRELAND TO LEVERAGE ‘ONCE-IN-A-LIFETIME’ OPPORTUNITIES FOR NORTHERN IRELAND TARGET SET OF 8% GROWTH IN OVERSEAS TOURISM REVENUE FOR 2019 From left, Niall Gibbons, CEO, and Joan O’Shaughnessy, chair of Tourism Ireland, at the launch of Tourism Ireland’s marketing plans for 2019 in Belfast.
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ourism Ireland recently launched details of its marketing strategy and plans to promote Northern Ireland overseas in 2019, at an event attended by hundreds of tourism industry leaders from around Northern Ireland. Details of Tourism Ireland’s first new global advertising campaign in seven years were revealed at the event. 2018 is set to be another record year for overseas tourism to Northern Ireland; by yearend, some 2.23 million people will have visited Northern Ireland (+3% on 2017), spending £589m (+4%). In 2019, Tourism Ireland aims to build on this year’s performance – growing overseas tourism revenue to £639m (+8%), driven by more than 2.33 million overseas visitors. Tourism Ireland’s new global campaign – Fill your Heart with Ireland – launched last month in the US, GB, France and Germany. From January 2019, it will be rolled out in over 20 markets around the globe.
It will include TV, cinema, print, outdoor and online ads, as well as content for social platforms. The campaign will feature less visited attractions and locations – including The Gobbins and Devenish Island – and aims to attract visitors all year round. 2019 presents Tourism Ireland with some once-in-a-lifetime opportunities to showcase Northern Ireland around the world. These include the final series of Game of Thrones, which will air in spring 2019. Tourism Ireland is planning a yearlong programme of activity to fully maximise every opportunity from Game of Thrones, in close co-operation with HBO and Tourism NI. A new campaign will be rolled out to coincide with the final series, highlighting Northern Ireland as ‘Game of Thrones Territory’ to fans everywhere. Tourism Ireland will also promote HBO’s new legacy visitor attractions. Tourism Ireland will also take every
Esther Dobbin, National Trust, NI; Kerrie McGonigle, Causeway Coast & Glens Borough Council; Eimear Flanagan, Away A ‘Wee’ Walk, Belfast; Liz Steele, Causeway Coast & Glens Borough Council; Mark Henry, Tourism Ireland; and Adele Kennedy and Kevin McGilligan, Inn on the Coast, Portrush.
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opportunity to highlight The 148th Open at Royal Portrush. Promotional activity will encourage those attending the event to extend their stay in Northern Ireland and will also showcase Northern Ireland as a host of world-class events and, by extension, a superb golf and holiday destination. The significant increase in bedroom capacity in both Belfast and Londonderry also presents Tourism Ireland with a significant opportunity. City break campaigns will be rolled out in Q1 and Q4 next year, to drive business to both cities. Tourism Ireland will re-develop its entire suite of Ireland.com websites, which attracts more than 20 million visits a year, to ensure its digital marketing continues to be ‘best in class’ in the 2020s. The new technology will also allow Tourism Ireland to re-target visitors and potential visitors with personalised messages and offers, designed to appeal to their specific interests. Tourism Ireland will implement its US, German, emerging markets and GB market growth strategies. This will see the organisation expand its operations in China – with new representation in Hong Kong – and increase its marketing activity in the US and Canada, as well as in emerging markets like Japan (particularly around the Rugby World Cup). 2018 PERFORMANCE 2018 is set to be another record year for overseas tourism to Northern Ireland. Latest estimates indicate that, by yearend, around 2.23 million people will have visited Northern Ireland, representing a +3% increase over 2017. Revenue generated by international visitors is
Odhran Dunne and Donna Roddy, Visit Derry; Alison Metcalfe, Tourism Ireland; Charlene McCrossan, Martin McCrossan City Tours; and Don Wilmont and Karen Henderson, Visit Derry.
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tourismprofile
TOURISM IRELAND’S FOCUS IN 2019 TOURISM IRELAND HAS IDENTIFIED A NUMBER OF STRATEGIC AREAS TO UNDERPIN ITS PROMOTIONAL ACTIVITY IN 2019. THESE INCLUDE:
Aisling McKenna and Avril Robson, Corick House Hotel & Spa, Clogher; Niall Gibbons, Tourism Ireland; Donna Barton, Killyhevlin Hotel, Enniskillen; and Tanya Cathcart, Fermanagh Lakeland Tourism.
expected to be £589m, a +4% increase over last year, helping to sustain around 65,000 valuable jobs in communities across Northern Ireland. “2018 is set to be another record year for overseas tourism to Northern Ireland,” said Niall Gibbons, CEO of Tourism Ireland. “Throughout the year, Tourism Ireland undertook a packed programme of promotions, to bring Northern Ireland to the attention of travellers everywhere. Thousands of opportunities were created for potential visitors around the world to read, hear or watch positive messages about Northern Ireland; Tourism Ireland estimates that this media exposure is worth an estimated £104m in equivalent advertising value.” 2019 In 2019, Tourism Ireland aims to grow overseas tourism revenue by +8%, to £639m for the Northern Ireland economy, driven by over 2.33 million overseas visitors. “We are heading into 2019 in a position of some strength, based on the success of 2018,” said Gibbons. “Our aim is to spread this success throughout the year and right around Northern Ireland – ensuring we maintain our renowned welcome and superb visitor experience. Our aim is to position Northern Ireland as a year-round, ‘must visit’ destination and to ensure that the contribution of overseas tourism to the local economy continues to expand. “Tourism Ireland will be pulling out all the stops to leverage the once-in-a-lifetime opportunities of the final series of Game of Thrones and The 148th Open at Royal Portrush. Our new campaign, Fill Your Heart with Ireland, also presents Tourism Ireland with a great opportunity to drive continued growth to Northern Ireland next year and to encourage visitors to travel off-peak. It will feature locations that have been less visited by overseas visitors and will also highlight outdoor activities like cycling, walking and kayaking. We are confident that our new campaign will set Northern Ireland apart from our competitor destinations and help deliver another record year for overseas tourism in 2019.” 2019 will undoubtedly present some challenges – not least the continued uncertainty around Brexit, which may impact on consumer confidence and, in turn, on outbound travel from GB. Other challenges include economic and geo-political uncertainty, as well as the potential for oil price inflation. www.hospitalityreviewni.com
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LEVERAGE ONCE-IN-ALIFETIME OPPORTUNITIES FOR NORTHERN IRELAND: The final series of Game of Thrones will air in spring 2019; Tourism Ireland is planning a year-long programme of activity to maximise this opportunity. And, Tourism Ireland will also take every opportunity to highlight The 148th Open at Royal Portrush. SUSTAINABLE DESTINATION MARKETING: We now welcome more visitors from around the globe than ever before. Tourism of this scale provides great benefits to our economy; however, there is an opportunity to spread this success across the year and more equitably. Not only will this benefit more local communities, it will also ensure we continue to deliver our renowned welcome and outstanding visitor experience. Tourism Ireland has developed a set of sustainability principles to guide its marketing programmes into the future. These include: a greater focus on less visited attractions and locations that have overseas appeal, such as The Gobbins and Devenish Island, driving business in the off-peak and shoulder seasons; and co-operative activity with carriers, industry partners and the travel trade overseas that drives either regional growth or season extension. NEW GLOBAL CAMPAIGN: Tourism Ireland’s new global campaign – Fill Your Heart With Ireland – will refresh and reinvigorate the presentation of Northern Ireland and the island of Ireland overseas. It aims to connect more emotionally with prospective visitors, by inviting them to Fill Your Heart with Ireland, with the promise that spending time here will help restore their lust for life. The campaign will feature a range
of less visited attractions and locations and will highlight the passions that research shows motivate our target audience, such as landscapes and heritage; and will dial up activities like walking, cycling and kayaking. This is Tourism Ireland’s first major campaign in seven years; its Jump Into Ireland campaign was developed in 2011. DIGITAL AND SOCIAL MEDIA: In 2019, Tourism Ireland will continue to leverage its strength in digital and social media. The organisation will redevelop its international website, Ireland.com – for rollout in 2020 – to ensure its digital marketing continues to be ‘best in class’ in the 2020s. The new technology will also allow Tourism Ireland to re-target visitors and potential visitors with personalised messages and offers, designed to appeal to their specific interests. Tourism Ireland is now the fourth most popular tourism board in the world on Facebook (4.3 million fans), number four on Twitter (504,000 followers) and number four on YouTube (49.3 million views). INTERNATIONAL PUBLICITY: Tourism Ireland will ramp up its publicity programme around the world – placing increased focus on digital channels and working more closely with online media, including bloggers. This year, Tourism Ireland’s publicity activities generated thousands of articles and broadcasts about Northern Ireland, worth an estimated £104m. TOURISM IRELAND’S GLOBAL GREENING 2019: 2019 will mark the 10th year of Tourism Ireland’s Global Greening initiative – when hundreds of iconic landmarks and sites around the world will be illuminated in green to celebrate our national day. JANUARY HRNI • 55
tourismoutlook
GOLF, THRONES, FOOD AWARDS AND ACCOLADES GALORE THE FUTURE OF TOURISM IN NORTHERN IRELAND IS LOOKING BRIGHT, SAYS DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL Royal Portush.
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ur tourism industry has continued to perform incredibly well in 2018. In terms of the economic landscape, there can be no doubt that the industry has risen to new heights in recent years and now has very strong potential for future economic growth. Whilst confirmed figures for 2018 are not yet published, forecasts show a predicted 2.23 million overseas visitors (+3% on 2017) and an overseas revenue contribution of some £589m (+4% on 2017). Add that to our domestic tourism revenue and we are looking at a highly significant economic impact (potentially over £1bn), sustaining some 65,000 jobs, with many more developments in the offing. We have received some truly outstanding accolades too, not least the recent announcement of Northern Ireland as the world’s best food destination at the prestigious International Travel and Tourism Awards in London (November 2018). Add to that the announcement by Lonely Planet (in late 2017) that Belfast and the Causeway Coast was the world’s must visit region in 2018 and the profile for tourism could scarcely be much higher and the boost to Northern Ireland’s profile and image in general has been truly exceptional. The year ahead in 2019 will see new developments to our visitor attraction portfolio. Visitor attractions are arguably the most important component of the tourism system. They are often the main motivators for tourist trips and are at the very heart of the overall tourism product. In Northern Ireland, we have some long established and successful visitor attractions such as the Giant’s 56 • HRNI JANUARY
“GOLF’S ORIGINAL MAJOR WILL SHOWCASE OUR NORTH COAST’S SPECTACULAR SCENERY, LANDSCAPE AND MAGNIFICENT BEACHES TO HUNDREDS OF MILLIONS OF POTENTIAL INTERNATIONAL TOURISTS, MANY OF WHOM ARE LIKELY TO BE ADDING US TO THEIR LIST OF MUST-VISIT HOLIDAY DESTINATIONS.” Causeway (now attracting over 1 million visitors per year) and newer attractions such as Titanic Belfast, also attracting strong visitor figures (771,000 in 2017), with both receiving prestigious awards and acclaim on the international stage. October recently brought very welcome news of some new visitor attractions
themed around an aspect that has been enormously important to our tourism product in recent times. As Game of Thrones finishes filming after a decade in Northern Ireland, HBO is celebrating the show’s incredible legacy by converting several filming locations into tourist attractions. For the first time ever, fans of the Emmy Award-winning series will have the unique opportunity to visit the actual iconic sets from the show and immerse themselves in the world of Westeros. This will enable us to grow our film/ screen tourism much further, in what has become a highly-recognised and lucrative form of tourism on a global basis that can bring enormous opportunities in terms of destination image as well as economic impact and continued development. Game of Thrones has already been bringing a new kind of tourist to Northern Ireland, people who wouldn’t necessarily have
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tourismoutlook Game of Thrones at Castle Ward.
considered the destination before, but this announcement by HBO takes that to a whole new level and presents a fantastic opportunity to develop the screen tourism product much further and put Northern Ireland firmly on the wider international tourist map. Each site at the different Northern Ireland locations will feature not only the breath-taking sets, but will also exhibit displays of costumes, props, weapons, set decorations, art files, models, and other production materials. The visitor experience will be further enhanced by state-of-the-art digital content and interactive materials which will also showcase some of the digital wizardry the series is known for. Research tells us that film and television fans want something tangible and authentic when they visit a screen tourism destination, so when the Game of Thrones tourist visits Northern Ireland, they also want to inhabit Westeros and these new HBO supported legacy attractions can bring that alive in an immersive way that these Game of Thrones fans as tourists will be seeking. Plans are underway to include the standing sets for iconic locations such as Winterfell, Castle Black, and Kings Landing alongside a formal studio tour of the Linen Mill Studios (near Banbridge) which will showcase a wide www.hospitalityreviewni.com
array of subject matter from the series spanning all seasons and settings. These new visitor attractions will allow us to spread the impact from tourism already occurring at our top sites and locations, by providing variety of experience at new and different locales around the country; something we now need to address more seriously. The spectre of overtourism has begun to raise its head around the world of late and Northern Ireland has been no exception. We cannot become consumed simply by ever-increasing tourism numbers, especially if they are all packed into a few main attraction sites and all within a few peak months of the year. Responsible tourism needs to practised and built in strongly to all tourism plans and strategies from individual site level right up to national level. We have already seen our traditional tourist season expand, with visitors highly visible through much of the year in recent times. However, we still have our core peaks and high intensity concentrations, putting strain on visitor attractions, their surrounding environment and our transport infrastructure. We very much want to grow tourism yet further in Northern Ireland, but we must do so sensibly and responsibly. Added to these new screen tourism
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visitor attractions we have one of the world’s most viewed and prestigious sporting events being hosted at Royal Portrush in July 2019, namely golf’s 148th Open Championship. A complete sell-out within weeks of tickets becoming available, the scene is set for one of the most significant events to ever take place here. Bringing a much more sizeable international contingent of visitors than other recent golf tournaments, not to mention a vast television and media audience around the globe, golf’s original major will showcase our north coast’s spectacular scenery, landscape and magnificent beaches to hundreds of millions of potential international tourists, many of whom are likely to be adding us to their list of must-visit holiday destinations. As such then, our tourism profile and momentum continues to grow significantly. Tourism Ireland have recently launched their new marketing plans for the year ahead which includes a new global campaign entitled Fill your heart with Ireland. It appears many tourists have already filled their hearts with Ireland in recent years and the profile and momentum we have at the current time suggests that many more will do so in the years ahead. JANUARY HRNI • 57
airportprofile
BELFAST CITY INVESTS £15M TO DRIVE ECONOMIC PROSPERITY AND ENHANCE TOURISM BY BRIAN AMBROSE, CHIEF EXECUTIVE, GEORGE BEST BELFAST CITY AIRPORT
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hen a new year is just around the corner, it is always an ideal time to reflect on the successes and lessons of the previous 12 months. INVESTMENT For Belfast City Airport, 2018 has been dominated by a £15m investment in our facilities aimed at further enhancing the passenger experience. In November, the works inside the terminal reached completion and we have been overwhelmed by the positive feedback from our passengers and indeed visitors. The upgrades included a significant increase to the retail space with new units for WH Smith and World Duty Free; a new bar restaurant called The Artisan which showcases produce from local suppliers; 100% additional seating; and refurbished airside washrooms. We were thrilled to also welcome Born and Bred to our Departure Lounge. The sister company of Studio Souk sells local souvenirs designed and crafted by local artists. These works also included the significant upgrade of our Central Security area which has slashed average passenger processing times to just six minutes. Our location, just five minutes from the city centre, has seen the airport named the Most Convenient in the UK and Ireland. It is therefore important that this is reflected in all aspects of the 58 • HRNI JANUARY
passenger journey – from parking, to moving through security, to getting a bite to eat or relaxing in the Departure Lounge before boarding a flight. The new security has allowed us to ensure a hassle-free, smooth journey through the airport for our customers. That is what the £15m investment aimed to do and we are thrilled with the reception from passengers. In addition to the improvements inside the terminal, the airport’s car park booking system has been upgraded, making the process quicker and easier than ever before, and the car park products themselves have been revised to ensure value and flexibility for our customers. Next year, we will be focusing on improvements to facilities outside the terminal and work is already underway on a covered walkway that will connect passengers from the car park to the terminal. MARKETING SUCCESS The airport received international recognition for its Excellence in Airport Marketing at the 2018 Routes Europe Conference in Bilbao. Claiming the Highly Commended award for airports under four million passengers, we were recognised for the success of our outstanding marketing activity and unrivalled relationships with our partner airlines and airports. ROUTES Belfast’s rich heritage and diverse culture makes the city a popular choice as both a tourist and business destination, with the region attracting significant investment from international organisations. Our passengers have a continued demand for direct connections to key destinations across the UK and Europe. We’ve continued to meet that demand, with June seeing the start of Flybe’s new route from Belfast City to Doncaster Sheffield. The airline has also increased its flight frequency to Cardiff, London City, Manchester and, from 2019 onwards, Glasgow.
CORPORATE SOCIAL RESPONSIBILITY Our commitment to education, the environment and the local community led us to becoming the first UK airport to be awarded the prestigious Gold Level CORE accreditation at Business in the Community’s Responsible Business Awards. Corporate Responsibility remains central to our business and I am extremely proud of the Belfast City Airport employees, who have worked hard to ensure we are playing our part as a major employer in our local community. ACCESSIBILITY As a leading business, we aim to enrich the local community and consider the comfort of our passengers and convenience of our service a top priority. This year we were the first airport to become JAM Card friendly – a NOW Group initiative which is designed to discreetly notify staff that holders may require additional time and can be used by anyone experiencing a barrier to communication. The introduction of ‘Hidden Disability’ lanyards has also proven to be extremely beneficial. It is important that our passengers, regardless of ability, feel confident travelling with us. In a 2018 report by the Civil Aviation Authority (CAA), the airport was ranked in the highest category for our accessibility services after a review of the level of passenger satisfaction with the service, the quality of consultation with disability groups and charities, and the amount of time passengers requiring assistance waited, both on arrival and departure. OUTLOOK FOR 2019 Belfast City Airport plays a key role in driving economic prosperity and enhancing tourism within Belfast and Northern Ireland through providing connections to the rest of the United Kingdom and Europe. As we look to 2019, we will build upon this by continuing relationships with new and existing airline partners.
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tourismprofile
TOURISM PREPARES TO UNITE AND CONQUER BY DOREEN MCKENZIE, CEO, NORTHERN IRELAND TOURISM ALLIANCE
Doreen McKenzie, CEO, Don Wilmont, vice chairman and Brenda Morgan, chair, Northern Ireland Tourism Alliance.
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018 marked a coming of age for tourism in Northern Ireland; a year in which the industry achieved an annual value to the economy of more than £1bn. Armed with confidence borne of that landmark success, the sector launched the Northern Ireland Tourism Alliance, creating another first: a single, unified body to champion the industry, push tourism higher up the government agenda, and create a more favourable climate for growth and success. High-profile membership speedily achieved across influential public and private sector organisations reflected the vital importance of the new organisation but the very scale and diversity of the membership base highlighted the principal challenge facing NITA: that of speaking with a single voice on subjects which prompt almost as many views as there are members. The influence and vision of the new umbrella group which represents key private and public-sector players within the industry would surely be tested. The organisation’s first initiative, www.hospitalityreviewni.com
however, demonstrated exactly how it could – and would – face up to that challenge. Its formal response, drawn up by Oxford Economics, to the Government consultation process on the issues of VAT, Air Passenger Duty (APD) and tourism in Northern Ireland was an important shot across the bow and heralded the start of what has been and will continue to be an active campaign for change. NITA united the industry in a factsbacked campaign against the pernicious local implications of the UK’s exorbitant APD rate and continues to call for a cut in APD in order to improve the connectivity of Northern Ireland’s airports and match the imbalance since the Republic’s equivalent tax was set at £0. NITA is also ‘going to war’ on the issue of tourism VAT, warning that the disparity between the UK and Ireland is handicapping the industry here. At 20% the UK’s tourism VAT is amongst the highest in Europe, while, just across the border, the Republic imposes a rate of just 13.5%. Faced with that disparity of costs, visitors to the island of Ireland are all too likely, says NITA, to ‘vote with their feet’. More than any other issue, the looming challenge of Brexit exemplifies the political challenge of presenting a united front, yet here, too, the new Northern Ireland Tourism Alliance has sure-footedly identified common ground for its members. NITA has emphasised the damage which ongoing uncertainty will inevitably inflict on overall competitiveness and has reinforced the absolute necessity of avoiding any semblance of a hard border within the island of Ireland. NITA will move confidently into 2019 with its first Members’ Forum, designed to create a robust forum not only to air and share views, but also to discuss on the practicalities of how best to offer international visitors the freedom they demand of ‘tourism without borders’. Working positively together, members will also focus on how their new professional body will constructively engage with Government – in particular HM Treasury – in preparation for a new post-Brexit economy... however that may pan out.
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The current lack of clarity about the way forward with Brexit must not force the industry into a default sit-backand-see position. It has never been more important, or more urgent, for the industry to speak with a united voice about how to achieve the shared ambition of translating current successes in tourism into sustainable growth for many decades ahead, with all the economic advantages that will encompass. News at the close of 2018 of multimillion investments in City Deals and the Government’s commitment to enter into formal negotiations with Derry City and Strabane District Council on a potential City Deal for the Northwest, were welcomed by NITA, as was the announcement by Tourism Ireland of a €45m investment in marketing the island of Ireland overseas in 2019. Welcome although such initiatives and cash injections are, NITA has continued to press home the need to harness them as elements of a wider, over-arching strategy to secure sustainable – and sustained – growth of a sector which is still making up for lost ground. The sector’s vulnerability was dramatically illustrated by the effects of the devastating fire at Bank Buildings in Belfast City Centre in the run up to the vital pre-Christmas trading period. Cash injections, creative initiatives and some refreshingly ‘joined up thinking’ did much to address the situation but NITA maintains that, moving forward, policy changes are needed, not least in regard to the revision of members’ business rates, investment in infrastructure (particularly in our rural towns), and world-class skills and training. Having found its powerful voice, NITA is showing that it is able and prepared to speak up for tourism but, more than that, this new organisation is determined to act as well as speak for change. As Walt Disney famously said, ‘The only way to get started is to quit talking and start doing’. Find out more about Northern Ireland Tourism Alliance at www. nitourismalliance.com and contribute to the professional debate on facebook. Visit http://www.afairtaxonflying.org/ getinvolved/ and/or contact your MP to support a cut in UK APD. JANUARY HRNI • 59
technologyfocus
MAKING ONLINE BOOKING EASIER FOR HOSPITALITY GUESTS BY JEREMY BIGGERSTAFF, MANAGING DIRECTOR AT FLINT STUDIOS MOBILE-FIRST INDEXING ‘Mobile-First Indexing’ is the latest development in Google’s evercontinuing efforts to make the web more user-friendly and reflect user behaviour trends. Announced in 2018, Google has already begun the process of migrating sites that follow the best practice for mobile-first indexing. The mobile version is now considered the primary version, and the baseline for how the rankings are determined, further supporting Google’s algorithm update in 2015 so that mobile-friendly websites will rank better in the search results. If a business has not made the move to a responsive mobile site yet, content will continue to be represented in Google’s index, but the mobile-first indexing update may negatively impact its online visibility as the website may not rank as well in comparison to other mobile-friendly websites.
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ver recent years, there has been a shift within the hospitality industry towards mobile responsive websites. Hotels, bars and restaurants have adapted their digital strategies to create intuitive, mobilefriendly platforms for their customers to access their products or services. With so many people now using their smartphones to access the internet, it makes sense for a business to ensure its website is compatible with these devices. At Flint Studios, we work alongside several Northern Irish hospitality clients, giving us an insight into mobile browsing trends. It has been found that consumers frequently begin researching for a hotel or a restaurant on their smartphone or mobile device before either booking on a desktop device or by telephone. This initial research may be done on mobile devices as it is quicker than loading up a desktop and is suitable for use on the move. Many mobile devices also allow the quick sharing of favourite pages through screenshotting, sending 60 • HRNI JANUARY
links and sharing to social media platforms – all within a few seconds. However, there are a number of reasons the final booking is made on a desktop device; the desktop version of the website may offer a greater degree of accessibility – for example, with a bigger screen, less mistakes to the booking are likely to be made – or the mobile version of the website may not support the booking process and so the customer requires the additional features of the desktop version. Whether the mobile site has booking functionality or not, it must still offer an optimal level of performance. After all, this will typically be the first impression. Year on year, many businesses upgrade to responsive mobile design (the ability for web pages to render well on a variety of devices), in order to cater to mobile users. This enhances the user experience, engagement and conversions but is it enough? Are there any other mobile trends to be made aware of in 2019? Well, yes.
STEPS TO ENSURE ULTIMATE PERFORMANCE For those companies with mobilecompatible websites, there are additional steps that may be taken to further improve its performance, including improving page load speed time to deliver a fast, frictionless mobile experience. Ensuring images are suitably optimised for the mobile experience is important; whether images of guest rooms, or the surroundings of a hotel, they must be easily viewed by the visitor. A Content Delivery Network can be implemented to achieve this, as it provides fast and efficient delivery of a wide range of content. It is also important for a business to avoid intrusive website adverts or popups, as these can be problematic on mobile devices where screens are often smaller. 2019 OUTLOOK Entering 2019, we can expect to see those remaining websites begin the transition over to responsive in order to remain competitive within their industries. While companies already well down the path of mobile-friendliness will invest further, improving speed, performance, and functionality to make online bookings with ease, no matter the device.
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propertyfocus
HOSPITALITY SECTOR PROVIDES ROOM FOR IMPROVEMENT IN 2019 BY MARK CARRRON, DIRECTOR AT OSBORNE KING
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he hospitality sector during the last 12 months has primarily seen the continuation of operators enhancing and rebranding their existing stock of bars. A number of bars have been renovated including Hell Cat Maggies (formerly The Apartment) overlooking Belfast City Hall, The Rusty Saddle (formerly The Washington) on Howard Street and also Pug Ugly’s (formerly Morrison’s) on Bedford Street. The latter bar is now operated by Mark Beirne following a deal with Keith and Ian Carmichael. That said, in terms of transactional activity across the licensed and leisure market, this has been a poor trading year. Whilst on the hotel front, we have seen a number of new establishments offering a variety of economy, budget and premium facilities; significantly increasing the bedroom stock. Much of the talk in the hospitality sector over the last number of years has surrounded the development of the hotel offering centred mainly around Belfast. During this period we have seen in excess of 1,000 bedrooms enter the supply chain. Well known operators and brands have invested heavily to tap into or increase their market share on the back of increased confidence in tourism and, to a lesser degree, the economic advancements. Hastings have redeveloped the former Windsor House into a 300-plus bedroom hotel www.hospitalityreviewni.com
in the heart of the city and new entrants into the local market include the AC Marriott overlooking the River Lagan and Hampton by Hilton at Hope Street. Clearly the significant increase of supply will take time to settle into the market and, as such, this increase will benefit patrons in terms of more competitive rates being offered. Overall, the hotel market has developed significantly in a positive fashion offering customers a wide range of modern accommodation from budget to four/five-star facilities. It is great to see that tourists are able to book accommodation through recognised global brands if they wish to do so. The only hotel sale in Belfast this year was The Lansdowne on the Antrim Road sold by us and I would expect to see it reopen in 2019. Elsewhere, two hotels on the periphery of Derry city changed hands; namely The Waterfoot and most recently The Beech Hill Hotel. There has been little activity in terms of public houses changing hands during the last 12 months and probably the weakest since the years immediately post the financial crisis. Although this is a negative from my point of view, the facts are that the licensed market has now normalised with few distressed sales. The majority of sales on the pub scene in 2018 have been provincial outlets. Provincially, the market is challenging even where publicans have enhanced
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their food offering. Too many quiet mid week nights and increased overheads supress an operator’s chances of success. Unfortunately the reduction in public houses in the towns and villages throughout the north will continue. Long gone are the days when a village or town with the surrounding hinterland could support 6-plus licensed pubs. In many rural areas a single public house is sufficient to meet demand supported by a neighbouring restaurant. The reduction in the pub stock creates a flow of licences available in the market with demand for these licences driven by the convenience and fuel operators seeking to add another offering to their businesses. As mentioned in my previous article, there is also demand for these licences from brewers and distillers who, unlike our closest neighbours across the border, are no longer required to surrender an existing licence to allow them to sell their drink produced on their premises. All of the licences I have disposed of for clients this year have yielded a minimum of £90,000 before costs. I expect Q1 2019 to be dominated by little else other than activity connected to Brexit as March 29 looms large before potentially moving into the transition period. I suspect the local market will continue to plod on with more of the same and I am not expecting a flood of transactions. The hotel market will continue to absorb the recent bedroom stock as this market levels out, which will lead to more competition between operators which should ultimately benefit the consumer. The hospitality sector will be concentrating on maintaining and attracting staff whilst keeping their overheads at a sustainable level.
Mark Carron MRICS Director Tel: 028 90 270000 E-Mail: mark.carron@osborneking.com Twitter: @OsborneKingNI JANUARY HRNI • 61
training&development
FUTURE PROOFING TRAINING
BY ROISIN MCKEE, DIRECTOR OF NORTHERN IRELAND, PEOPLE 1ST INTERNATIONAL
THE NEXT TOURISM GENERATION SKILLS ALLIANCE We live in a dynamic and turbulent world dominated by constant, rapid change - new regulations, new technology, shifts in customer service preferences, changing visitor markets, as well as other mega drivers – all of which have the potential to impact the type of skills that employees in tourism will need to possess in the future and employers will need to train staff in. Having a long-term perspective on future skills requirements remains critical to growing an internationallycompetitive skills base. Education and training providers need to be aware of the potential future requirements of the labour market to make sure that they offer individuals and businesses the training they require to be competitive in the future. A recent initiative – the Next Tourism Generation Skills Alliance – aims to prepare the next generation of entrepreneurs, educators, and workers in tourism by addressing future skills gaps in three core skill sets: digital, green and social skills. People 1st International is partnered on the first European skills alliance for improving a collaborative and productive relationship between education and industry. The multi-disciplinary partnership comprises 14 partners across the tourism sector drawn from eight EU countries and aims to establish a new strategic blueprint approach for Sectoral Skills Development in Tourism to respond to the fastchanging skills gaps in digital, green and social skills sets. The four-year project, funded by the European Commission under Erasmus+ will provide a detailed assessment of the current and anticipated skills shortages, gaps and mismatches in the sector, respond to the identified needs and offer concrete, innovative and relevant industry-led skills solutions. Among its key objectives are: • Enhancing cooperation among industry and educational providers in the tourism sector • Overcoming the mismatch between offer and supply in three core skills setsdigital, green and social skills. • Identifying and designing new or adapted curricula or qualification standards to respond to skills needs and 62 • HRNI JANUARY
• Enhancing the image of tourism careers The core skills sets for investigation are: 1) Digital skills: skills based on online marketing, data analytics, use of technology via artificial intelligence, robotics, virtual and augmented reality applications. 2) Green skills: based on resource management to manage waste, water and energy services, recycling, circular economy in design and management of the tourism value chain, local produce procurement, management techniques of hotel and sustainable tourism packages. 3) Social and cultural skills: skills based on behavioural and practical attitudinal competences in interpersonal communication, accessible tourism knowledge, cross-cultural understanding, gender equality and customer service orientation. The first phase of the project involves a detailed skills needs assessment exercise focused on five sub sectors of the industry: Visitor Attractions, Food and Beverage Companies, Accommodation, Destination Management Organizations & Companies, Tour Operators/Travel Agents. The research will identify if a gap exists between current levels of skills in the business field of tourism and what is needed as skills in the future in 2030. The practical insights provided by this research will be shared through the established networks of the partners and will be used to derive national and regional policies to enforce the tourism sector to be future-proof. Businesses can contribute to the online skills survey at www. nexttourismgeneration.eu. CO-CREATING APPRENTICESHIPS FOR HOSPITALITY & TOURISM As the war for talent continues to impact many sectors across the economy, employers are being encouraged to think about the future of their workforces. One potential solution to help combat the staffing crisis, compounded by Brexit, is having more apprentices in the industry. Apprenticeships have been proven to help retention and progression and that is why an increased number of businesses are looking at them as both a recruitment and retention solution. Apprenticeships are a great way to build the talent and skills in your
business. They enable apprentices to excel in their role, but also take on new and exciting challenges and progress into future management and leadership positions. Importantly, they help staff feel valued, invested in, and ultimately more likely to stay with your business. As part of the ongoing apprenticeship reform, which aims to build a high-quality system of vocational and technical training, hospitality employers are being encouraged to become designers of the new-style apprenticeships to ensure that future employees are ‘fit for purpose’ and are equipped with the skills, knowledge and behaviours needed by employers and the industry to support its future growth ambitions. People 1st International has been charged by the Department for the Economy with leading the co-creation with industry and training providers of a suite of new work-based programmes for the hospitality sector as part of the reform. Work is well underway to support the introduction of the first tranche of new craft and supervisory programmes from September 2019. The new programmes include: craft [level 2] traineeships for commis chef and hospitality team member and supervisor [level 3], apprenticeships for chef de partie and hospitality supervisor. As the chef shortage continues to be a fundamental and high-profile challenge for the sector, work is also progressing to develop new programmes at level 2 and level 3 for production and senior production chef roles. Whilst the initial focus for development has been on hospitality, more recently there has been a move to include the wider tourism sector for the development of an apprenticeship offer. Help shape the new apprenticeships by sharing your views on the proposed frameworks. Employers have been placed firmly at the heart of shaping the new apprenticeship offer and it’s imperative that businesses grasp this opportunity to make their voices heard. Employers and providers are invited to respond to the consultation to help shape the content of the new apprenticeships, which runs until the end of January 2019 at www.people1st. co.uk/new-ni-apprenticeships.
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www.hospitalityreviewni.com
www.hospitalityreviewni.com
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JANUARY HRNI • 63
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companyindex Adam Grundon Telephone: 07739626960 Email: adam@anzacwholesale.com
ANZAC WINES & SPIRITS 54 Glenshesk Road Ballycastle County Antrim BT54 6PY Tel: 028 207 61141 Email: sales@anzacwholelsale.com Facebook: /Anzac Wines & Spirits Twitter: @anzacwholesale Snapchat: anzacdrink Type of Business: Drinks Wholesaler & Distributor / Brand Agents.
Names and positions of Personnel: MANAGING DIRECTOR Garry Connolly Telephone: 07703497147 Email: garry@anzacwholesale.com SALES EXECUTIVES Karen O’Neill Telephone: 07866442847 email: karen@anzacwholesale.com
Kieran McFadden Telephone: 07779222541 email: kieran@anzacwholesale.com Ciarán Shannon Telephone: 07808551113 email: ciaran.shannon@anzacwholesale.com Gary Magee Telephone: 07971 545936 email: gary.magee@anzacwholesale.com
Product/Services: Wines Argentina Camarada Composed Finca Beltran El Supremo El Tesoro Santa Julia Australia Beyond the River Dry River Ferngrove Head Over Heels The Landings Accomplice Three Pillars Warawara Wilderness Organic Willowglen Barramundi Chile Chilinero Las Condes Mont Gras Aura Estate Pais de Poetas Vistamar France Aromatic Bruno Andreu Louis Moreau Picpoul de Pinet Les Violettes Bellegrace Chateau Bel-Air Italy Apulo Borgo San Leo Calasole Il Caggio Le Focaie Mini Vino Miopasso Pemo Rocca di Montemassi Principi di Bugera New Zealand Cloudy Bay Honu Shearwater Shorn South Island Tinirau www.hospitalityreviewni.com
Portugal LB7 Quinta Do Gradil South Africa Cawston Crossing Painted Wolf Unbelievable Vinecrafter Spain Amarelo Castell Don Pedro Editor Projecte Qu4tre Tapas Xipella UK Botany Creek Three Mills USA McManis Spring Creek World Wide Robert & Reeves Prosecco & Sparkling Belnor Ca’bolani Can Petit Filipetti Louis Rozier Piu Rosamaro Zonin Gin 209 gin Beefeater 24 Boatyard Bobbys Boodles Boxer Brokers Brooklyn Gin Chase Citadelle Copperhead Eden Mill Edinburgh Gin Gin Mare Glendalough Gunpowder Hills & Harbour twitter.com: @Hosp_ReviewNI
Hoxton Jawbox King of Soho Ki no bi Langleys Minus 33 Mór Muff Nordés Old Carrick Mill Puerto de Indias Red Door Rokeby’s Half Crown Rock Rose Scapegrace Shortcross Silent Pool Sixling Beer & Cider Amigos Asahi Baltika Banana Bread Boddingtons Brú Irish Craft Carlingford Clearsky Coopers Donegal Brewing Erdinger Heffe Estrella Farmageddon Glens of Antrim Craft Harviestoun Hobgoblin Lech Mackeson O’Hara’s Irish Craft Pravha Sierra Nevada Stiegl Trooper Tyskie Angry Orchard Kopparberg Cider Rekorderlig Savana Westons Cider Whisk(e)y Glen Grant Glendalough Irish craft Hyde Irish Paddy Proper twelve Sexton Silkie Slane
Bourbon Benchmark Buffalo Trace Range Wild Turkey Liqueurs & Speciality Drinks Antica Aperol Barsol Pisco Benedictine Blue reef Caffe Borghetti Chase Coole Swan Di Antonio Fernet Branca Fiorente Frangelico Giffard Glayva Goldschlager Hypnotiq Irish Meadow Jakob Stiener Jinro Josef Meiers Lazzaroni Amaretto Nectars Ouzo Passoa Pierre Ferrand Sagatiba Sheridans St Germain Taboo Tequila Rose Tuaca Van Meers Velvet Falernum Volare Tequila 1800 Aztec Creyente Jose Cuervo Kah Maestro Dobel Monte Alban Soft Drinks / Mixers 1724 Tonic Water Boost Emerge Energy Fever Tree mixers Folkingtons mixers & juices
Franklins mixers Longbridge Ginger Ale Poachers Irish mixers Vodka Aka Chase Ciroc Crystal Head Holy Grass Ketel One Kin Toffee Pravda Smirnoff flavours Stolichnaya Tito Zubrowka Rum Appleton Black Magic Bundaberg Gosling Lambs OVD Plantation Red leg Other Spirits Fireball Portmans port Sebor absinthe Sweet Revenge Martini Vermouth Riserva Snacks O’Donnells Tayto Bitters Angostura Fee Brothers La Fee Peychauds Regans RTDs Mmwah My shots Shuda Non-Alcoholic Bees Knees Sparkling Wine Estrella Galicia Baltika 0 Syrups & Purees Monin JANUARY HRNI • 65
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BACARDI BROWN-FORMAN BRANDS N.Ireland Contacts Customer Development Manager Richard McCluskey 07971508682 Customer Development Executives Ryan Brown 07971508739 Mark Boyle 07971508171
BDO NORTHERN IRELAND
CALOR GAS NORTHERN IRELAND LIMITED
Lindsay House 10 Callender Street Belfast BT1 5BN Tel: +44 (0) 2890 439 009 Fax: +44(0) 2890 437 234
Airport Road West Sydenham Belfast BT3 9EE Tel: 028 9045 5588 Website: calorgas.ie
Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com
Out of Hours Emergency Tel No: 0845 075 5588 Sales Manager: Mark McClements (Bulk) Alan Simms (Cylinder)
Products: Rum Irish Whiskey BACARDÍ Carta Blanca Slane Irish Whiskey BACARDÍ Carta Oro BACARDÍ Carta Negra Scotch Whisky Dewars BACARDÍ Añejo Cuatro Aberfeldy BACARDÍ Ocho Años Craigellachie BACARDÍ Raspberry BACARDÍ Ginger Tennessee Santa Teresa Whiskey Banks Jack Daniel’s Old No.7 Jack Daniel’s Single Barrel Vodka Gentleman Jack Grey Goose Original Jack Daniel’s Grey Goose La Poire Tennessee Honey Grey Goose L’Orange Jack Daniel’s Grey Goose Le Citron Tennessee Fire Grey Goose La Vanille Finlandia Bourbon Finlandia Cranberry Woodford Reserve Finlandia Lime Speciality Finlandia Grapefruit Chambord Eristoff St Germain Elderflower 42 Below Benedictine Leblon Gin Bombay Sapphire Gin Ready to Drink: Star of Bombay Gin Bacardí Premix Cans Oxley Bosford Rosé Pink Gin Jack Daniel’s Premix Cans Bosford Premix Cans Vermouth Martini Extra Dry Martini Rosso Martini Bianco Noilly Prat Dry Martini Riserva Ambrato Martini Riserva Rubino Martini Bitters Sparkling Wine Martini Asti Martini Prosecco Martini Rose Tequila Patrón Silver Patrón Reposado Patrón Añejo Patrón XO Café
66 • HRNI JANUARY
Type of Business: Suppliers of 100% renewable BioLPG and conventional LPG. Delivering efficient and economical energy solutions to the catering industry. Full design service and 24-hour emergency call out.
Advisory Services: Our focus on the Leisure and Hospitality sector, enables us to tailor the wide range of bespoke services we have as a firm and apply our skills and knowledge to help our clients achieve their objectives. We have experience in securing funding for client projects, including acquisition and restructuring finance.
Products/Services: Commercial Catering, Water Heating, Space Heating, Air Handling, Alfresco Catering, Outdoor Heating Solutions, Tumble Drying
If you require advice on funding options, debt restructuring, performance improvement or tax advice, contact us at BDO NI.
BDO Advisory Team: Managing Partner and Head of Advisory: Brian Murphy Tel: 07879 666 455 E-mail: brian.murphy@bdoni.com
Director: David Warnock Tel: 07813 950 463 E-mail: david.warnock@bdoni.com
www.bdoni.com @bdoni
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
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COUNTERPOINT WHOLESALE IRELAND Suites 4S, Karl Business Park, 92 Old Ballyrobin Road, Muckamore, Antrim, BT41 4TJ Tel: 0808 1011 610 Email: sales@counterpointireland.com Web:www.counterpointireland.com/ northern-ireland/ T: www.twitter.com/CounterpointIre Type of Business: Manufacturer and distributor of soft drinks. Multi franchise distributor of all packaged beer, spirits, Premium Spirits, wines and snacks. Names and Positions of Personnel: National Sales Manager: Cathy Fox E: cathy.fox@counterpointireland.com Key Accounts Manager: Brenda McGale E: Brenda.mcgale@counterpointireland.com Area: Belfast Denise Stone T: 0044 78017 53552 E: Denise.Stone@counterpointireland.com Area: Co Down Brendan Kearney T: 0044 77958 17279 E: Brendan.Kearney@counterpointireland.com Area: Armagh, Tyrone and Fermanagh Marie McIntosh T: 0044 77203 48111 E: Marie.McIntosh@counterpointireland.com
DIAGEO 3rd floor, Capital House, 3 Upper Queen Street, Belfast, BT1 6FB Customer Contact: 0845 601 4649 Type of Business: Drinks manufacturer and distributor Products: Draught Beer and Cider: Guinness, Guinness Mid Strength, Hop House 13, Open Gate Brewery Citra IPA, Harp, Carlsberg, Carlsberg Unfiltered, Budweiser, Rockshore, Smithwick’s Red, Smithwick’s Pale Ale, Smithwick’s Blonde, Strongbow, Magners Packed Beers: Guinness, Guinness Extra Stout, Guinness West Indies Porter, Guinness Golden Ale, Guinness Rye Pale Ale, Hop House 13, Open Gate Brewery Citra IPA, Open Gate Brewery Pilsner, Harp, Budweiser, Rockshore, Carlsberg, Carlsberg Unfiltered, Smithwick’s Red, Smithwick’s Pale Ale, Smithwick’s Blonde, Satzenbrau Vodka: Smirnoff Red, Smirnoff Blueberry, Smirnoff Gold, Smirnoff Green Apple, Smirnoff Lime, Smirnoff Vanilla, Ketel One, Ciroc Gin: Gordon’s, Gordon’s Premium Pink, Tanqueray, Tanqueray No.Ten, Tanqueray Rangpur
Area: Derry, Antrim and North West Tyrone Kieran Irvine T: 0044 78255 51022 E: kieran.irvine@counterpointireland.com Products and services: Soft Drinks: Club Soft Drinks, Club Mixers, 7Up, 7Up Free, Britvic Juices, Britvic 55, Energise Edge, Pepsi, Pepsi Max, Mi Wadi, Fruit Shoot, J2O, Fruite & C&C. Syrup: Teisseire Super Premium Mixers: London Essence Tonic & Sodas Zero Proof Range: Thomas & Evans & Monte Rosso Mineral Waters: Ballygowan Premium Mixers: Thomas Henry Wine: Kelly’s Patch, I Heart, Famigia Cielo, L’Or du Sud, Von Buhl, & Pink Fox Champagne: Joseph Perrier Craft Beers: Mourne Mountain Brewery Range, BRÚ Brewery Cider: älska Premium Cider: Angioletti Cider Premium Spirits: Kalak Vodka, RubyBlue vodka, Shortcross Gin & Hanami Gin, Off the Cuffe Bitters Snacks: Walkers, Smiths, Nobby Nuts & Doritos www.hospitalityreviewni.com
Cream Liqueur: Bailey’s Rum: Captain Morgan Spiced Gold, Captain Morgan White, Ron Zacapa Whiskies: Roe & Co, Bulleit Bourbon, Bulleit Rye, Bells, Johnnie Walker Red Label, Johnnie Walker Black Label, Talisker, Cardhu, Singleton, Dalwhinnie Other Spirits: Pimm’s No1, Sambuca Romano
DILLON BASS LTD Hawthorne Office Park, 41A Stockman’s Way, Belfast. BT9 7ET Tel: (028) 90382233 Customer Care Email: dblcustomercare@pernod-ricard.com Website: www.dillonbass.co.uk Business Unit Director: Brian Brown Retail Sales Manager: Liam McBride On Trade Sales Manager: Greg Elliott Type of Business: Wines and Spirits Distributor Northern Ireland. Agencies/ Distributorships:
Tequila: Olmeca
Irish Whiskey: Jameson Powers Redbreast Midleton Method & Madness Coleraine
Other Spirits: Pernod Ricard Kahlúa Ramazzotti De Kuyper
Scotch Whisky: Chivas Regal Ballantine’s Aberlour Cognac: Hennessy Vodka: Absolut Belvedere Wyborowa Huzzar Nordoff Gin: Beefeater Plymouth Cork Dry Gin Monkey 47
Coolers: West Coast Cooler Wines: Jacob’s Creek Wyndham Estate Brancott Estate Stoneleigh Concha y Toro Sutter Home Graffigna Etchart Campo Viejo Champagne: Möet & Chandon Veuve Clicquot Krug Dom Perignon
Rum: Havana Club Malibu
RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Pre-Mix Cans, Captain Morgan Pre-Mix Cans, Gordon’s Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches
twitter.com: @Hosp_ReviewNI
JANUARY HRNI • 67
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DRINKS INC. LTD 4 Falcon Road Belfast BT12 6SJ Tel: 028 9066 7744 Fax: 028 9066 2244 Email: orders@drinksinc.com Website: www.drinksinc.com Type of Business: Drinks wholesaler and distributor Area Sales Representatives: Dee Lewis: 07484 052202 Gabriel Lupari: 07812 597431 Kevin McGuinness: 07436 288490 Shauna Parkes: 07966 202046 Stephen Jackson: 07703 718799 Rory MacNally (Wines): 07810 122247
Agencies & Distributorships Vodka: Dingle, Mamont, Two Trees
Gin: Aviation, Bloom, Daffy’s, Death’s Door, Dingle, Fifty Pounds, Frankie & Eileen’s, Greenall’s, London No.1, Opihr, Thomas Dakin, Two Trees
Rum: Appleton Estate
Whiskies: Drombeg, Jack Ryan, Kennedy, Teeling, The Dubliner, The Dublin Liberties, The Dead Rabbit, The Quiet Man, West Cork
Bourbon: Four Roses
Cognac: Hine
Brandy: Soberano
Cider: Mac Ivors RTD’s: Fat Frog, Hooper’s, Hooch Soft Drinks & Water: Boost Energy, Funkin, Frobishers, Monin Syrups, Voss Water Mixers: Merchant’s Heart
Wine Argentina: Bodegas Septima, Tamari, Trivento Australia: Auction House, Milton Park, Murphy Vineyards, The Gavel, The Gourmet, Rugger Hill Chile: Bodegas Centenarias, Insigne, Isla Negra, Misiones de Rengo, Santiano, Terra Andina, Toltén, Tolva, Vina Carmen, Vina Maipo France: Batisse, Bavarder, Belle Jardin, Chateau du Cléray, Coccinelles, J P Chenet, Le Petit Courret, Ogier, Petit Ronde Italy: Badia di Morona, Bolla, Botter, Ca del Lago, Canti, Flavorelli, La Deliziosa, New Zealand: 2 Luc, Brightwater Bay, The Horologist, The Long White, Southern Shore, Whistling Track, Vina Montana Portugal: Anciano Reserva South Africa: The Garden Route, Withington Spain: Anciano, Beronia, El Domador del Fuego, Paternina, The Duke, Urban Ribera USA: 1000 Stories, Blossom Hill, Cattle Baron, Fetzer, Scotto Family Wines
Liqueurs & Speciality Drinks: Cola Cubed, Derry’s Irish Country Cream, Kräuter Herbal Schnapps, Mickey Finn Liquor, Monin Liqueurs, Piranha Schnapps, Tofka
Rest of the World: Beef Steak Club, Frocks & Thrills, I heart, Kissing Tree, Most Wanted, Road Trip
Port & Sherry: Churchill’s Reserve, Quinta do Noval, Gonzalez Byass Sherries
Champagne: Armand de Brignac, Georges Cartier, Louis Dornier
Beer: Budvar, Budvar NA, Estrella Damm, Inedit, Daura Damm, Free Damm, Hilden Brewery, Hillstown Brewery, Yardsman
Sparkling: Bosari Rose, Botter, Bottega, Calogera, Can Petit Cava, Canti, Emeri Pink Moscato, I heart, Most Wanted, Pinot Pinot, Prosecco d’Maria, Yellowglen Pink
68 • HRNI JANUARY
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
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FLOGAS 44 – 48 Airport Road West, Belfast Harbour Estate, Belfast. BT3 9ED Tel: 028 9073 2611 Fax: 028 9073 2020 Email: info@flogasni.com Website: www.flogasni.com
JESSE BLINDS & SHUTTERS LTD 64B Stoneyford Road, Lisburn, Co. Antrim, BT28 3SR Tel: (028) 9264 8471 Email: info@jesseblinds.co.uk Website: www.jesseblinds.co.uk Facebook: @jesseblindsltd
Sales Manager: Gary Hanna Type of Business: Suppliers of LPG & Commercial Natural Gas Products/Services: Flogas, the energy solution for the hospitality industry. Offering highly competitive rates, Flogas are in the unique position of being able to supply both LPG & Natural Gas to the hospitality industry in Northern Ireland. Easy-to-control, clean & versatile, most chefs know that gas is a joy to cook with in commercial kitchens. However, it’s not just great for cooking. Flogas can also run space heating & air conditioning systems, water heaters & tumble drying/laundry facilities. As such, every aspect of a hospitality business can be powered using Flogas, whether creating a masterpiece in the kitchen, helping ensure fresh linen and uniforms or setting the right ambience, both indoors and outdoors.
Type of Business: Manufacture and supplier of awnings, beer garden roof systems, blinds, personnel doors and roller shutters Managing Director: John E. Scott (Snr.) Tel: 078 1807 7801 Email: john.sen@jesseblinds.co.uk Brand Manager: John E. Scott (Jnr) Tel: 078 3366 8908 Email: john.jnr@jesseblinds.co.uk Company Information: Jesse Blinds & Shutters Ltd’s attention to service and detail has made us an industry leader throughout Northern Ireland. With a wide range of products and services to choose from, you’re sure to find exactly what you’re looking for! We are continually expanding our business throughout the whole of Ireland. No job too big or small, no job too close or far away! We currently have roller shutters fitted on cruise ships all over the world! Our diversified product range continues to grow by following trends, improving our standard products, and listening to the customer. Our unique service has established our place in this industry. This allows us to make a distinctive and substantial impact for our clients.
JOHNSON BROTHERS (BELFAST) LIMITED 137 Hillsborough Old Road Lisburn Co Antrim BT27 5QR Tel: 028 92679121 Fax: 028 92668800 Email: coffee@johnsonbrothers.co.uk Website: www.johnsonscoffee.com Personnel: Joint Managing Director: M.A. Johnson Joint Managing Director: D.W.M. Johnson Group Sales Director: P. Mills Type of Business: Coffee Roasters Company Information: Roasting Coffee since 1913, providing filter and espresso coffees plus related products together with machinery, service, training and brand support.
Product/Services: We are Northern Ireland’s leading manufacturer and supplier of awnings, roof systems, parasols, pavement screens, terrace screens, planters, roller shutters, folding room dividers, steel personnel doors, walk through strip curtains, signage and more.
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
JANUARY HRNI • 69
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KING KOIL BEDS Company Name:King Koil Beds Address:Bluebell Industrial Est Naas Rd Dublin 12 Tel: 00353 4192999 Website: kingkoil-hotel.com Facebook, Twitter, LinkedIn Personnel: NI Area Manager: Kevin O’Neill Tel: 07801254940 email: koneill@kaymedworld.com Type of Business: Manufacture of Quality contract beds & Mattresses Company Information: King Koil has been servicing the hotel and guesthouse sector in Ireland and the UK for the past 40 years and has a leadership position in the mainstream to luxury contract hotel bed sectors. At the heart of King Koil, is a promise to provide your guest with a superior sleep experience. Our hotel mattresses are famed for their exceptional comfort, allied to hassle free long life performance. We believe that this combination makes King Koil the best hotel mattress for long term value, on the market. Product: We make hotel contract mattresses, headboards and pillows that inspire comfort in your guests. We offer sleep comfort that exceeds the norm, we blend traditional manufacturing approaches with modern technologies, such as high density visco elastic, to enhance sleep quality and deliver a sensory experience that your guests will love.
70 • HRNI JANUARY
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
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LA DRINKS LIMITED 3 Silverwood Industrial Area, Lurgan, Co Armagh, BT66 6LN Tel: 028 3832 6601 Fax: 028 3832 9937 Email: sales@la-drinks.com Business Development Team Gerard Creaney - 078 6677 2371 Ray Cassidy - 078 6677 2359 Gilles Crozet - 077 8673 1587 Eamonn Maguire - 078 6677 2372 John O’Connor - 078 6092 9943 Rosie Thompson - 077 1473 4903 IMPORTERS & WHOLESALERS Licensed AWRS - Agencies & Distributorships
Gin Blackwater No5, Blackwater Irish Strawberry, Blackwater Juniper, Boyles
Chile Carta Vieja, Cipres
Rum Relicario
France Paul Mas, Prosper Maufoux, Domaine de la Creuze Noire, JP Seve, Domaine de la Solitude, Eric Louis, Arrogant Frog, Clos Triquedina
Whiskey, Whisky Retronaut Irish, 808, Pigs Nose, Sheep Dip
Italy Bolla, Folonari, Nittardi, Rapitala, Bigi
Vodka Thunder Toffee Vodka , Three Sixty Vodka
Spain Perelada, Chivite, Ramon Bilbao, Ortego Ezquero Finca Besaya, Tamaral Portugal Adega de Borba, Galitos
Liqueurs Mollys Irish Cream, Maloneys Irish Country Cream, BV Crème de Menthe, BV Crème de Cassis, BV Elderflower, BV Cacoa, BV Crème du Mure, BV Mango, BV Cherry Brandy, BV Triple Sec, BV Blue Curacao, BV Peach, BV Parfait Amour, BV Fraises de Bour, BV Vanilla. Iseo Sambuca, Sambuca de Raspberry, Sambuca de Liquorice, Sambuca de Chili, Harrys Peach Schnapps, Harrys Butterscotch Schnapps, El Toriro Tequila Gold, El Torito Tequila Silver, Amaretto Italiano, Liberty Limoncello, Aperitivo Aper@it
Australia Yarrabrook, Woolloomooloo, Runamok
Syrups Sebino Grenadine, Cane Sugar, Orange Syrup & Strawberry Syrup
New Zealand Snapper Rock, Shy Albatross, Gravel & Loam
Kegs Kaltenberg Pils, Kingstone Cider
USA Wildwood, Three Thieves
Beers McGargles, Whitewater
South Africa Bantry Bay, Cape Art, Still Bay
Ciders Golden Valley, 3 Hammers, Crumpton Oaks
Champagne Pierre Gimonnet & Fils
WINES Argentina Dante Robino, Square Ranch
Sparkling Perelada Cava, Cavicchioli Prosecco, La Tordera Prosecco, Alturis Prosecco, Veuve Ambal Cremant de Bourgogne.
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
Romania Legend of Dracula Austria Weinwurns
JANUARY HRNI • 71
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LYNAS FOODSERVICE LIMITED Louganhill Industrial Estate Coleraine Co. Londonderry BT52 2NR T: 028 7035 0600 F: 028 7035 7340 E: admin@lynasfoodservice.co.uk W: www.lynasfoodservice.co.uk Personnel: Managing Director: Andrew Lynas Deputy Managing Director: Ian Crowe Finance Director: Alistair Magee Head of Sales: Melvyn Bacon Food Outlet General Manager: Nigel McCullough Food Outlet Ballymena 1 Wakehurst Rd BT42 3AZ T: 028 2565 6451 Food Outlet Bangor 167 Clandeboye Rd, BT20 3JP T: 028 9147 8750 Food Outlet Belfast 46 Montgomery Road BT6 9HQ T: 028 9070 4795 Food Outlet Coleraine Louganhill Industrial Estate Gateshead Road BT52 2NR T: 028 7035 3765 Food Outlet Derry/Londonderry Buncrana Road BT48 OLY T: 028 7126 1080 Food Outlet Newry Unit 5 Plaza Retail Park 50 Belfast Road BT34 1QA T: 02830 833094 Type of Business “Broad-line Suppling over 6000 Fresh, Frozen and Ambient products to the foodservice industry.” Number Of Stores 3 Regional Depots Coleraine, Dublin and Galway 1 Craft Butchery “Causeway Prime” Coleraine. 4 Food Outlets – Belfast, Coleraine, Derry, Newry. Causeway Prime Manager: John Neely Type of Business: Craft Butchery 72 • HRNI JANUARY
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
companyindex Names and positions of Personnel: Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar
Type of Business: Beer, wines and spirits distributor
JAMES E MCCABE LTD James E McCabe Ltd, 4 Annagh Drive, Portadown, Craigavon, BT63 5WF. Tel: 028 38333102 Fax: 028 38335916 Website: www.jemccabe.com Products: SCOTCH WHISKY Famous Grouse Whyte & Mackay Teacher’s The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O IRISH WHISKEY Connemara Single Malt Pearse Lyons Whiskies CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Jim Beam Double Oak Jim Beam Devil’s Cut Maker’s Mark RUM Brugal
FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Foxes Rock Adnams Kentucky Ales Boyne Brewhouse Kingfisher Shipyard IPA Hobgoblin Bintang Pearl River CIDER Tempted Cider Armagh Cider Devil’s Bit Cooney’s PREMIUM MIXERS Fentimans
COGNAC Courvoisier
WINES
BRANDY E&J Brandy
AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Helmsman Hancock & Hancock
VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy GIN Ha’penny MíL Gunpowder Adnams Copperhouse Jawbox Malfy Bulldog Copeland LIQUEURS AND SPECIALITY DRINKS Aftershock Sourz Luxardo Drambuie Bols Liqueurs Glayva Galliano Irish Mist www.hospitalityreviewni.com
PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys Bristol Cream
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NEW ZEALAND Villa Maria Estate Esk Valley Mud House Leftfield CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Geyser Peak Carnivor
ARGENTINA Nicholas Catena Argento La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green Beach House Kumala Zenith FRANCE La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot GERMANY Three Princes ITALY Orsola Prosecco Bolla Prosecco Canti Villa Lanata Antinori Cantine Settesoli Gruppo Italiano SPAIN Faustino Raimat Legaris Bodegas Campillo Señorio De Labarta Pleyadas Codorniu Cava Champagne Laurent Perrier Alfred Gratien Piper Heidsieck
CHILE Errazuriz Caliterra Gato Negro 35 South Acon Cagua Montes La Palma JANUARY HRNI • 73
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MUSGRAVE MARKETPLACE MOLSON COORS McCUE CRAFTED FIT 2 Sloefield Drive Carrickfergus Co Antrim BT38 8GX Tel: (028) 9332 9000 Email: info@mccuefit.com Website: mccuefit.com Facebook: @McCueFit Twitter: @McCue_Fit LinkedIn: McCue Crafted Fit Type of Business: Interior Fit Out Company Names and Positions of Personnel: Managing Director: Les McCracken Business Development Manager – Marine: Stephen Mills Operations Director: Gary Purdy Company Information: With over 60 years’ industry experience, Carrickfergus-based McCue Crafted Fit specialises in high quality refurbishment and fitting out in addition to offering bespoke joinery services to a range of customers in varying sectors. Locally, McCue has completed the fit out of many of Northern Ireland’s top hospitality venues including well known hotels, bars and restaurants. Product/Services: Refurbishment Fit Outs Facilities Management Principal Contractor Service Specialist Joinery Manufacture Solid Surface Fabrication Planned and reactive maintenance
74 • HRNI JANUARY
First choice for consumers and customers Molson Coors Unit 1, Hawthorne House, 6 Wildflower Way, Belfast, County Antrim, BT12 6TA
NI Head Office 1-15 Dargan Crescent Duncrue Road Belfast BT3 9HJ Tel: 028 9078 4800 Email: marketplace@musgrave.co.uk Web: www.musgravemarketplace.co.uk Personnel: Wholesale Director: Trevor Magill Wholesale Sales Manager NI: Tom Kinnier Foodservice Sales Manager: Richard Mayne Commercial Manager: Neil Donnelly
Type of Business: Brewing Company Personnel/Contacts: Director NI: Ryan McFarland On Trade Controller NI: Paul Hanna Off Trade Controller NI: Gavin Bleakley Customer Marketing Manager: Denise Catney Company Information: First choice for consumers and customers. Globally, Molson Coors Brewing Company has 350 combined years of brewing heritage, with a respected product portfolio that includes almost 40 of the world’s most popular and distinct beer brands. Products and services: In Northern Ireland, Molson Coors is responsible for the marketing and distribution of Coors Light, Carling, Franciscan Well, Pravha, Staropramen, Molson Canadian, Cobra, Blue Moon, Grolsch, Sharp’s Doom Bar, Sharp’s, Rekorderlig, Bavaria, Carling Cider, Caffrey’s, Archway, Aspall Cider, MGD. To find out more about our brands please contact your local sales representative or contact our customer service team on 0845 6000 888.
Type of Business: Musgrave MarketPlace is Northern Ireland’s leading wholesale supplier to retail, foodserviceand SME businesses. We are committed to offering our customers the best in value, the widest most appropriate ranges and unparalleled customer service. Main Brands: MarketPlace, Mace and DayToday Product Ranges: Musgrave Excellence Musgrave Professional SmartBuy Butchers Select Simply Meat
twitter.com: @Hosp_ReviewNI
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NELSON SAUVIN LTD
UK , EUROPE & WORLD CRAFT BEER BREWERIES: ALPHABET BREWING (England) A to K Pale Ale Hoi Polloi Pilsner for the People Juice Springsteen Tropical IPA Charlie Don’t Surf Session IPA Flat White White Breakfast Stout
121 Somerton Road, Belfast, BT15 4DH Tel: 07813178552 Email: conall@nelsonsauvin.co.uk derek@nelsonsauvin.co.uk peter@nelsonsauvin.co.uk
CASA MODELO (Mexico) Modelo Especial CERVEZA PACIFICO (Mexico) Pacifico Clara EINSTOK BREWING (Iceland) White Ale Pale Ale Toasted Porter
Twitter: @NSCraftBeers
Type of Business: Craft beer distributor carrying an expansive range of both draught & packaged craft beers Company Information: We are interested in one thing and one thing only….great craft beers. Our logo says The New Name in Beers but we want to be known as the Best Name in Craft Beer! Product/Services: Northern Ireland Craft Beer Breweries: BOUNDARY BREWING 440ml CAN American Pale Ale Imbongo Tropical IPA G.O.A.T NE Session IPA Forever. Ago NE IPA Export Stout Gift Imperial Stout
FOURPURE BREWING (England) Juicebox Citrus IPA MAGIC ROCK BREWING (England) High Wire West Coast Pale Ale High Wire Grapefruit Pale Ale Cannonball IPA Salty Kiss Gooseberry Gose Rapture Red Ale Dark Arts Stout Common Ground Triple Coffee Porter Inhaler Juicy Pale Ale Fantasma Citra IPA (G/F) Dancing Bier Pilsner NORTHERN MONK (England) Eternal Session IPA Northern Star Porter Faith Pale Ale Heathen IPA
HEANEY FARMHOUSE BREWING 330ml Bottle American Pale Ale Blonde Session Ale India Pale Ale Irish Red Ale Irish Dry Stout IRELAND CRAFT BEER BREWERIES: KINNEGAR BREWING 500ml Bottle Limeburner Pale Ale Devils Backbone American Amber Scraggy Bay IPA Rustbucket Rye Yanaroddy Porter Crossroads US IPA 440ml CAN Bucket & Spade Session Rye IPA White Rabbit White Session IPA Big Bunny East Coast IPA Black Bucket Black Rye IPA Swingletree Saison Kumplenest Pilsner Bucket Brigade Red IPA Olan’s Tart Apple Sour Walla Walla Rhubarb Sour Geuzeberry Gooseberry Sour Thumper DIPA Flying Saucer Foreign Export Stout WHITE HAG BREWING Little Fawn Session IPA Ninth Wave New World IPA White Sow Nitro Stout Black Boar Imperial Stout Tuireann Bann White IPA Fionnabhir Wit Atlantean NE IPA Puca Lemon Dry Hopped Sour Berry Puca Ginger & Hibiscus Sour Puca Lime Sour Cauldron of Plenty Porter Black Sow Coffee Milk Stout www.hospitalityreviewni.com
PAULANER (Germany) Paulaner Hefeweiss Paulaner Helles Lager Paulaner Oktoberfest Paulaner N/A Weiss QUILMES (Argentina) Quilmes Lager TINY REBEL BREWING (Wales) Cali American Pale Ale Clwb Tropicana Tropical IPA Cwtch Red Ale Dutty Vermont Session IPA Frambuzi Raspberry Sour Stay Puft Marshmallow Porter VERDANT BREWING (England) Lightbulb Extra Pale Ale Headband Pale Ale Bloom IPA Pulp DIPA WILLIAMS BROTHERS BREWING (Scotland) Fraoch Heather Ale Grozet Gooseberry Ale Kelpie Seaweed Ale Joker IPA Birds and Bees Pale Ale 7 Giraffes IPA Caesar Augustus Lager/IPA Midnight Sun Porter March of the Penguins Stout Pavlovs Dog Red Ale plus many, many more Craft Beer Breweries – Just contact us for full details. CRAFT SPIRITS: An Dulaman Irish Maritime Gin & Silkie Irish Whiskey (Sliabh Liag Distillery) Silver Spear Small Batch Irish Dry Gin (Smyth & O’Reilly Distillery)
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OSBORNE KING The Metro Building, 6-9 Donegall Square South, Belfast, BT1 5JA Tel: 028 9027 0000 Web: www.osborneking.com Type of Business: Commercial Property Consultants Licensed and Leisure Team Director: Mark Carron T: 028 9027 0016 E-Mail: mark.carron@osborneking.com Director: Martin McGreevy T: 028 9027 0042 E-Mail: martin.mcgreevy@osborneking.com Company Information: Osborne King are the largest independent commercial property consultants in Northern Ireland with a specialist team dealing with the sale, acquisition and valuation of pubs, hotels, liquor licences and restaurants throughout the province. We act on behalf of a variety of clients and have a large database of potential buyers which has established our firm as the foremost licensed trade specialists. As a result Osborne King’s licensed and leisure team conducted a significant level of sales and acquisitions throughout 2018. With more opportunities to come to the market in 2019 we are happy to discuss any requirements you may have. Products and Services: Our dedicated team offers a comprehensive range of services to include sales, acquisitions, lettings, valuations and rating advice. We also provide the full range of services in relation to all aspects of commercial property, including consultancy, agency, investment, valuation, property management, auctions, and expert witness work. Rating Revaluation 2020 All commercial property rates in Northern Ireland will be re-assessed with the new values coming into effect on the 1st April 2020. Osborne King act on behalf of clients within the licensed trade providing rating advice and preparing and lodging appeals. Awards EGI Deals Regional Winners. Service Provider Osborne King are the preferred supplier of property related services to Hospitality Ulster members. Twitter: @OsborneKingNI
JANUARY HRNI • 75
companyindex
SCOTT WILLIS DESIGNS PHILIP RUSSELL LIMITED
PROXIMO UK
Alanbrooke Road Castlereagh Ind. Estate Belfast BT6 9PR
Patrick Morgan Regional Sales Manager Tel: 077 341 280 48 Email: pmorgan@proximospirits.com Web: www.proximospirits.co.uk
Freephone: 0800 7833215 Tel: 028 9079 0444 Fax: 028 9070 7750 E-mail: salesoffice@philiprussell.com Company Chairman: Paul Hunt Managing Director: Robert Davis General Manager: Michael Barnes Type of Business: Beer, wines, spirits and soft drinks distributor Product: High Commissioner Svenzka Glens Vodka Glens Platinum Vodka Glens Gin Glens White Rum Slingsby Gin Stones Gin Echo Falls Vodka Summer Berries Rolov V-Kat Cactus Jack’s Carthy’s Country Cream Messer Schmitt Angels Peach Schnapps Cococariba Veroni Amaretto Xambuxo De Lange Napoleon Brandy Cockburns Port San Miguel Carlsberg Export Carlsberg Special Holsten Pils WKD Dragon Soop Brothers Cider Somersby Cider Frosty Jacks Cider Wines Australia: Oxford Landing, The Four Growers, Yalumba Y Series, Outback Jack, Foundstone, Metal Label, Ian Botham The All-Rounder, Graham Norton California: Echo Falls New Zealand: Oyster Bay, Waipara Hills, Yealands, Graham Norton Chile: Santa Helena, Raco South Africa: Elephant River France: Fat Bastard Spain: Marques Del Atrio Portugal: Mateus Rose Multi Country: Stowells, Black Tower Light: Echo Falls Fruit Fusion, B by Black Tower
76 • HRNI JANUARY
Type of Business: Interior Design, Build & Fit-out to the licensed trade, specialists in Audio, Lighting & AV systems
Type of Business: Distributor of Premium Spirits Product: Irish Whiskey: Bushmills Original, Red Bush, Black Bush, Bushmills 10 year old Malt Whiskey, Bushmills 16 year old Malt Whiskey, Bushmills 21year old Malt Whiskey The Sexton Tequila: Jose Cuervo Especial, Jose Cuervo Tradicional, 1800 Reposado, 1800 Anejo, 1800 Silver Maestro Dobel premium tequila Mezcal: Creyente Rum: The Kraken Black Spiced Rum Gin: Boodle’s British Gin, Boodles Mulberry Gin American Whiskey: Tin Cup
Bangor, Co. Down Tel: +44 (0) 7812 707766 Email: info@ScottWillisDesigns.com Website: www. ScottWillisDesigns.com Facebook: https://www.facebook.com/pg/ NIDesigner/about/
Names and positions of Personnel: Scott Willis: Owner Company Information: With over 25 years experience behind us in the Hospitality sector as interior design & build specialists, we have been involved in projects throughout Ireland, UK, Europe & as a far afield as Africa. Specialising in the interior design, build & fit-out of Pubs, Clubs, Restaurants & Hotels, we pride ourselves on having access to an enviable list of suppliers which allows us to provide the right design & look for your venue every time without compromise. With thanks to our extensive team of subcontractors & our own specialist involvement in all things electronic (or the toys as we like to call them), we are widely known for our turnkey packages with Audio, lighting & AV all seamlessly blended into your new bespoke interior scheme. Product/Services: By not being tied to any brand or distribution rights, it allows us to specify each project with the correct products & materials, rather than simply shift stock. This also offers us a open reign on all the leading wallcovering, fabric, flooring, furniture suppliers etc… Such as Osborne & Little, BN, Harlequin, Tektura, Sunbury, Newhey, Forbo, etc… On our technical products, we again can supply from any of the leading brands from the various sectors such as: Audio: VOID Acoustics, DAS Audio, BSS, JBL, Crown, Denon, Pioneer, Cloud, Tannoy, Sennheiser,TOA Lighting: Chauvet, ROBE, Nicolaudie, Martin, Clay Paky, Anytronics, Pulsar AV: Sony, LG, Samsung, Sharp, Hisense, Green Hippo, Triax, BluStream All to name but a few …. Why not give us a call to discuss your own needs on a 1 to 1 basis.
twitter.com: @Hosp_ReviewNI
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companyindex
STEPHENS CATERING EQUIPMENT COMPANY LTD 205 Carnalbanagh Road Broughshane, Ballymena Co. Antrim, BT42 4NY Tel: 028 2586 1711 Fax: 028 2586 2006 E: info@stephens-catering.com W: www.stephenscateringequipment.com Facebook: www.facebook.com/ StephensCateringEquipmentCo Directors: Paul Caves, Julie Morrissey, Ian Manson, Eamon Hart, Colm O’Neill, Conrad Greene Sales Director: Ian Manson Senior Service Manager: Geoff Scroggie Area Sales Managers: Patrick Graham (Retail) Gerard Murphy (South Down, Armagh, Louth) Peter Smith – Regional Manager (Tyrone, Londonderry & Mid Ulster) Mark Fry – Regional Manager (North/South/ West Belfast, Lisburn) Mark Green (Donegal) Eoin O’Hare – Regional Manager (Cavan, Monaghan, Fermanagh & Leitrim) Wilnor O’Neill (Showroom Sales Manager & North Antrim) Andrew Bonnar (Education Authority NI & UK Mainland) David Graham – Regional Manager (Scotland) Live demo & test kitchen for training and demonstrating new technologies in energy & labour savings. Sole Distributors For: Manitowoc, Merrychef, Frima, Vario Cooking Centre, Hobart dishwashing, mixing and cooking equipment, Garland Catering Equipment, Foster Refrigeration, Frymaster fryers, Moffat Catering Equipment, Rational combi ovens, Ice-o-matic ice machines, Ubert hot and cold deli, Vizu SFC equipment, Florigo fish frying ranges, Bertos modular catering equipment, Carimali coffee machines, Salva bakery ovens, Panasonic microwaves, SCE in-house stainless steel fabrication.
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Agents For: Burshaw boilers, Mechline, Dualit toasters, Mermaid containers, Nuttall, Pestakill flykillers, Robot Coupe veg prep equipment, Seal glass cabinets, Frank Ford fish frying ranges, Lincat, Marco boilers, Williams Refrigeration, Winterhalter, IMC bar equipment, waste disposal and food prep, Falcon, Woodstone, Nuttall
Wholesalers For: Garland ranges and Cooking Equipment, Frymaster fryers, Hobart warewashing and food prep, Rational Combi Ovens, Foster Refrigeration, Ice-o-matic ice makers, Bertos cooking equipment, Panasonic microwaves, Ubert deli counters and rotisseries
Service: All equipment supplied is guaranteed for parts and labour covered by manufacturer trained engineers directly employed by Stephens for fast efficient service.
Northern Ireland: Test demonstration kitchen, full range of light equipment and contract furniture at: Stephens Catering Equipment Belfast Site 2 81 Dargan Road Belfast BT3 9JU Telephone: 028 9077 0195 Fax: 028 9037 0238
Sales Personnel for Stephens Belfast: Stephens Belfast: Mark Fry – Regional Manager (North/South/ West Belfast, Lisburn) Judith Doak - Light Equipment, Furniture & Consumables (South NI, West Belfast & South Down) Ashleigh McCrellis - Light Equipment, Furniture & Consumables (North, North East NI, East Belfast & North Down) David Trainor - Light Equipment, Furniture & Consumables (West NI) Alison Braithwaite (Showroom Sales)
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TENNENT’S NI LTD 15 Dargan Road Belfast BT3 9LS Customer Service: 0800 66 55 22 Email: customersupport@candcgroup.com Customer Service Fax: 028 95 95 2103 Head Office (Switchboard): 028 95 95 2100 Type of Business: Drinks Manufacturer and Distributor Managing Director: Tom McCusker On Trade Sales Director: Jeff Tosh Off Trade Sales Director: Duncan Millar Brands supplied: Tennent’s Lager Clonmel 1650 Heverlee Roundstone Irish Ale Magners Original Cider Magners Light Magners Dark Fruit Magners Cloudy Lemon Magners Pear Magners Strawberry & Lime Outcider by Magners Big VAT Cider Blackthorn Five Lamps Corona & Corona Light Budweiser and Bud Light Stella Artois Beck’s Brahma Bass Estrella Menabrea Hoegaarden Franziskaner Leffe Lowenbrau Spaten Whitewater Craft Range Pabst Blue Ribbon Belfast Black and Belfast Lager Sullivans O&G Wines Tipperary Natural Mineral Water
JANUARY HRNI • 77
companyindex Ginger Beer, Crabbie’s Raspberry Ginger Beer
Non Alcoholic Packaged Beers: Heineken 0.0
UNILEVER FOOD SOLUTIONS 20 Riverwalk, National Digital Park, Citywest, Dublin 24. Tel: 01 291 4000 Fax: 01 291 4451 Web: www.ufs.com (Sign up to the UFS Newsletter) Facebook: @UnileverFoodSolutionsIRE Twitter: @UnileverFS_IRL Business: Foodservice Ingredients Brand Names: Knorr, Hellmann’s, Lyons Tea, Pure Leaf Tea, Carte D’or, Colman’s. Company Information: Unilever Food Solutions supply quality ingredients and services to the foodservice industry. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We create ingredients that save precious prep time in the kitchen, without compromising on flavour or flair. We constantly provide ideas and inspiration that keep your menu fresh and exciting. Overview of UFS Team: Customer Director: Jim Reeves National Account Manager and Regional Sales Manager South: Vincent Reddy National Account Manager and Regional Sales Manager North: Fergus Scully National Account & Chains Manager IOI: Cathy Meade
UNITED WINES
Ales & Stout: Old Speckled Hen, Yardbird, Newcastle Brown Ale, Murphys
Silverwood Business Park, Silverwood Road, Craigavon, BT66 6SY Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Website: www.unitedwines.co.uk
Cider: Orchard Thieves, Savannah, Bulmers, Old Mout, Strongbow, Strongbow Dark Fruits, Woodpecker
Managing Director: Martin McAuley Head of Finance: Siobhan McSorley Operations Manager: John Davis Sales Manager: Ross Blackburn
Vodka: Kulov Vodka, Red Square Vodka
Products: Still Wines: Australia: McGuigan Wines (Black label, Reserve, Cellar Select, Signature, Bin Series, The Founders, Philosophy, MT Collection, Single Batch), Tempus Two, Chocolate Box, Coldridge Estate, Shy Pig, New Zealand: Branken Hill, The Crossings, Waka Taua Argentina: Dona Paula (Los Cardos & Estate), Beefsteak Club Malbec, Cigar Box Chile: Santa Rita (Casa Real, Medalla Real, Reserva, Tres Medalas, 120), Indomita (Gran Reserva, Polero) South Africa: Nederburg, Drostdy Hof, Whale Caller France: Chanson, Langlois Château, Ropiteau, Guigal, Jos Meyer Alsace Spain: Marqués de Cáceres, Gran Vandema, Marques de la Concordia, Camina Portugal: Vega Douro Italy: Sartori, Villa Mura, Monteguelfo, Parlare Italiano, Passo Sardo California: Sierra Creek Non Alcoholic Wine: Eisberg, Eisberg Sparkling, Mc Guigan Delight 0.0%, Freixenet 0.0% Sparkling Champagne/Sparkling Wine: Champagne Bollinger, Champagne Ayala, Marques de la Concordia Cava, Riondo Prosecco, McGuigan Black Label Sparkling, McGuigan Frizzante, Dona Paula Sauvage Blanc, Sartori Prosecco, Freixenet (Prosecco, Cava, Ice) Sparkling Perry: Lambrini, Charmaine Port/Madeira: Taylors, Fonseca, Croft, Henrique’s & Henrique’s Madeira Fortified Wines: Mundie’s Tonic Wines: El Dorado Draught: Heineken, Orchard Thieves, Murphy’s, Tiger, Birra Moretti, Amstel, Cute Hoor, Beamish, Fosters, Kronenbourg
Whiskies: Scotch: MacArthur’s Malt: Old Pulteney, Speyburn, anCnoc, Balblair, Pogues Gin: Muff, Caorunn, Coldstream, Whitley Neill Range, JJ Whitley Range Brandy: Jules Clairon Rum: Sangsom Thai Rum, Thompson’s Demerara Rum Premium Fermented Alcohol: Volkova Liqueurs: Orchards Schnapps, Wenneker, Tequila Rose, Sidekick Range, Stukaberg Herbal Schnapps, Kokomo Cream liqueurs: O’Neill’s Country Cream, Irish Meadow Tequila: Don Cruzado Tequila Sambuca: Sambuca Di Cassini RTD’s: Red Square Reloaded, VS Sorted, Caribbean Twist Mineral Water: San Pellegrino, Acqua Panna Purees: Finest Call
Packaged Beers: Heineken, Sol, Desperados, Tiger, Birra Moretti, Amstel, Kronenbourg, Sagres, John Smiths, Fosters, Zwyiec, Crabbie’s Alcoholic
78 • HRNI JANUARY
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drinksdirectory Beers, Ales, Lagers & Stout Adnams JMC Alphabet Brewing: A to K Pale Ale
NSL
Charlie Don’t Surf Session IPA
NSL
Flat White White Breakfast Stout
NSL
Hoi Polloi Pilsner for the People
NSL
Juice Springsteen Tropical IPA
NSL
Amigos
ANZ
Amstel UWM Archway MCO Asahi Baltika
ANZ
ANZ
Banana Bread
ANZ
Bass
TNI
Bavaria MCO Beamish UWM Becks
TNI
Bintang JMC Birra Moretti
UWM
Blue Moon
MCO
Boddingtons
ANZ
Boundary Brewing 440ml can American Pale Ale
NSL
Export Stout
NSL
Forever. Ago NE IPA
NSL
G.O.A.T NE Session IPA
NSL
Gift Imperial Stout
NSL
Imbongo Tropical IPA
NSL
Boyne Brewhouse
JMC
Brahma TNI BRÚ Brewery
CTP
Brú Irish Craft
ANZ
Budvar DNC Budvar NA
DNC
Budweiser DIA Budweiser & Bud Light
TNI
Carling MCO Carlingford ANZ Carlsberg DIA Carlsberg Export
PRL
Carlsberg Special
PRL
Carlsberg Unfiltered
DIA
Casa Modelo (Mexico) Modelo Especial NSL Cerveza Pacifico (Mexico) Pacifico Clara NSL Clearsky ANZ Clonmel 1650
TNI
Cobra MCO Coopers
ANZ
Coors Light
MCO
Corona & Corona Light
TNI
Cute Hoor
UWM
Daura Damm
DNC
Desperados UWM Donegal Brewing
ANZ
ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
www.hospitalityreviewni.com
ANZ BBF CTP DIA
Einstok Brewing: Pale Ale NSL Toasted Porter NSL White Ale NSL Erdinger Heffe ANZ Estrella TNI Estrella ANZ Estrella Damm DNC Farmageddon ANZ Five Lamps TNI Fosters UWM Fourpure Brewing Juicebox Citrus IPA NSL Foxes Rock JMC Franciscan Well MCO Franciscan Well Chieftain IPA MCO Franciscan Well Rebel Red Ale MCO Franziskaner TNI Free Damm DNC Glens of Antrim Craft ANZ Grolsch MCO Guinness DIA Guinness Extra Stout DIA Guinness Golden Ale DIA Guinness Mid Strength DIA Guinness Rye Pale DIA Guinness West Indies Porter DIA Harp DIA Harviestoun ANZ Heaney Farmhouse Brewing 300ml btl American Pale Ale NSL Blonde Session Ale NSL India Pale Ale NSL Irish Dry Stout NSL Irish Red Ale NSL Heineken UWM Heverlee TNI Hilden Brewery DNC Hillstown Brewery DNC Hobgoblin JMC Hobgoblin ANZ Hoegaarden TNI Holsten Pils PRL Hop House 13 DIA Inedit DNC John Smiths UWM Kentucky Ales JMC Kingfisher JMC Kinnegar Brewing 440ml can: Big Bunny East Coast IPA NSL Black Bucket Black Rye IPA NSL Bucket & Spade Session Rye IPA NSL Bucket Brigade Red IPA NSL Kinnegar Brewing 440ml can NSL Geuzeberry Gooseberry Sour NSL Kumplenest Pilsner NSL Olan’s Tart Apple Sour NSL DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
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DBS DNC LAD JMC MCO
Swingletree Saison NSL Thumper DIPA NSL Walla Walla Rhubarb Sour NSL White Rabbit White Session IPA NSL Kinnegar Brewing 500ml btl: NSL Crossroads US IPA NSL Devils Backbone American Amber NSL Limeburner Pale Ale NSL Rustbucket Rye NSL Scraggy Bay IPA NSL Yanaroddy Porter NSL Kronenbourg UWM Lech ANZ Leffe TNI Lowenbrau TNI Mackeson ANZ Magic Rock Brewing: Cannonball IPA NSL Common Ground Triple Coffee Porter NSL Dancing Bier Pilsner NSL Dart Arts Stout NSL Fantasma Citra IPA (G/F) NSL High Wire Grapefruit Pale Ale NSL High Wire West Coast Pale Ale NSL Inhaler Juicy Pale Ale NSL Rapture Red Ale NSL Salty Kiss Gooseberry Gose NSL McGargles LAD Menabrea TNI MGD MCO Molson Canadian MCO Mourne Mountains Brewery range CTP Murphy’s UWM Newcastle Brown Ale UWM Northern Monk: Eternal Session IPA NSL Faith Pale Ale NSL Heathen IPA NSL Northern Star Porter NSL Offshore Pilsner MCO O’Hara’s Irish Craft ANZ Old Speckled Hen UWM Open Gate Brewery Citra IPA DIA Open Gate Brewery Pilsner DIA Pabst Blue Ribbon TNI Paulaner Hefeweiss NSL Paulaner Helles Lager NSL Paulaner N/A Weiss NSL Paulaner Oktoberfest NSL Pearl River JMC Pravha MCO Pravha ANZ Quilmes Lager NSL Rockshore DIA Roundstone Irish Ale TNI Sagres UWM NELSON SAUVIN PHILIP RUSSELL LTD PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS
NSL PRL PXO TNI UWM
JANUARY HRNI • 79
drinksdirectory San Miguel PRL Satzenbrau DIA Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Sea Fury MCO Sharp’s Wolf Rock MCO Shipyard IPA JMC Sierra Nevada ANZ Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Sol UWM Spaten TNI Staropramen MCO Stella Artois TNI Stiegl ANZ Tennent’s Lager TNI Tiger UWM Tiny Rebel Brewing: Cali American Pale Ale NSL Clwb Tropicana Tropical IPA NSL Cwtch Red Ale NSL Dutty Vermont Session IPA NSL Frambuzi Raspberry Sour NSL FraStay Puft Marshmallow Porter NSL Trooper ANZ Tsingtao UWM Tyskie ANZ Verdant Brewing: Bloom IPA NSL Headband Pale Ale NSL Lightbulb Extra Pale Ale NSL Pulp DIPA NSL White Hag Brewing: Atlantean NE IPA NSL Berry Puca Ginger & Hibiscus Sour NSL Black Boar Imperial Stout NSL Black Sow Coffee Milk Stout NSL Cauldron of Plenty Porter NSL Fionnabhir Wit NSL Little Fawn Session IPA NSL Ninth Wave New World IPA NSL Puca Lemon Dry Hopped Sour NSL Puca Lime Sour NSL Tuireann Bann White IPA NSL White Sow Nitro Stout NSL Whitewater Craft Range TNI Whitewater Craft Range LAD Williams Brothers Brewing: 7 Giraffes IPA NSL Birds and Bees Pale Ale NSL Caesar Augustus Lager/IPA NSL Fraoch Heather Ale NSL Grozet Gooseberry Ale NSL Joker IPA NSL Kelpie Seaweed Ale NSL ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
80 • HRNI JANUARY
ANZ BBF CTP DIA
March of the Penguins Stout NSL Brewing Midnight Sun Porter NSL Pavlovs Dog Red Ale NSL Yardbird UWM Yardsman DNC Zwyiec UWM Brandies, Cognacs & Armagnacs Courvoisier JMC De Lange Napoleon Brandy PRL E & J Brandy JMC Hennessy DBS Jules Clairon UWM Soberano DNC Champagnes & Sparkling Wines Alfred Gratien JMC Alturis Prosecco LAD Armand de Brignac DNC Belnor ANZ Bolla Prosecco JMC Bosari Rose DNC Bottega DNC Botter DNC Ca’bolani ANZ Calogera DNC Can Petit ANZ Can Petit Cava DNC Canti DNC Cavicchioli Prosecco LAD Champagne Ayala UWM Champagne Bollinger UWM Dom Perignon DBS Dona Paula Sauvage Blanc UWM Emeri Pink Moscato DNC Filipetti ANZ Freixenet Cava UWM Freixenet Ice UWM Freixenet Prosecco UWM Georges Cartier DNC I Heart DNC Joseph Perrier CTP Krug DBS La Tordera Prosecco LAD Laurent Perrier JMC Louis Dornier DNC Louis Rozier ANZ Marques de la Concordia Cava UWM Martini Asti BBF Martini Prosecco BBF Martini Rose BBF McGuigan Black Label Sparkling UWM McGuigan Frizzante UWM Moët & Chandon DBS Most Wanted DNC Orsola Prosecco DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
JMC DBS DNC LAD JMC MCO
Perelada Cava
LAD
Pierre Gimonnet & Fils
LAD
Pinot Pinot
DNC
Piper Heidsieck
JMC
Piu
ANZ
Prosecco d’Maria
DNC
Riondo Prosecco
UWM
Rosamaro ANZ Sartori Prosecco
UWM
Veuve Ambal Cremant de Bourgogne LAD Veuve Clicquot
DBS
Yellowglen Pink
DNC
Zonin
ANZ
Cider & Perries älska
CTP
Angioletti Cider
CTP
Angry Orchard
ANZ
Armagh Cider
JMC
Aspall Cider
MCO
Big VAT
TNI
Brothers Cider
PRL
Bulmers UWM Carling Black Fruits Cider
MCO
Carling Cider
MCO
Charmaine UWM Cooney’s JMC Crumpton Oaks
LAD
Devil’s Bit
JMC
Frosty Jacks Cider
PRL
Golden Valley
LAD
Kopparberg Cider
ANZ
Lambrini UWM Mac Ivors
DNC
Magners Cloudy Lemon
TNI
Magners Dark Fruit
TNI
Magners Draught
DIA
Magners Light
TNI
Magners Original Cider
TNI
Magners Pear
TNI
Magners Strawberry & Lime
TNI
Old Mout Cider
UWM
Orchard Thieves
UWM
Outcider by Magners
TNI
Rekorderlig MCO Rekorderlig ANZ Savana ANZ Savannah UWM Somersby Cider
PRL
Strongbow UWM Strongbow Dark Fruits
UWM
Strongbow Draught
DIA
Tempted Cider
JMC
3 Hammers
LAD
NELSON SAUVIN PHILIP RUSSELL LTD PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS
twitter.com: @Hosp_ReviewNI
NSL PRL PXO TNI UWM
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drinksdirectory Westons Cider
ANZ
Woodpecker UWM Draught Amstel UWM Aspall Cider MCO Bass TNI Beamish UWM Beck’s Vier TNI Belfast Black TNI Belfast Lager TNI Big VAT Cider TNI Birra Moretti UWM Blackthorn TNI Blue Moon MCO Bud Light TNI Budweiser DIA Caffrey’s MCO Carling MCO Carling Cider MCO Carlsberg DIA Carlsberg Unfiltered DIA Clonmel 1650 TNI Cobra MCO Coors Light MCO Cute Hoor UWM Estrella Damm TNI Five Lamps TNI Fosters UWM Franciscan Well Chieftain IPA MCO Franciscan Well Rebel Red Ale MCO Franciscan Well Shandon Stout MCO Franziskaner TNI Grolsch MCO Guinness DIA Guinness Mid Strength DIA Harp DIA Heineken UWM Heverlee TNI Hoegaarden TNI Hop House 13 DIA Kaltenberg Pils LAD Kingstone Cider LAD Kronenbourg UWM Leffe Blonde TNI Lowenbrau TNI Magners DIA Magners TNI Magners Dark Fruit TNI Menabrea TNI Molson Canadian MCO Murphy’s UWM Offshore Pilsner MCO Open Gate Brewery Citra IPA DIA Orchard Thieves UWM Outcider by Magners TNI ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
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ANZ BBF CTP DIA
Pabst Blue Ribbon TNI Pravha MCO Rekorderlig MCO Rockshore DIA Roundstone Irish Ale TNI Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Wolf Rock MCO Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Spaten TNI Staropramen MCO Stella TNI Strongbow DIA Sullivans Golden Ale TNI Sullivans Red Ale TNI Tennent’s Lager TNI Tiger UWM Whitewater Craft Range TNI Energy Drinks Energise Edge
CTP
Gins Adnams Copperhouse JMC An Dulaman Irish Maritime Gin NSL Aviation DNC Beefeater DBS Beefeater 24 ANZ Blackwater Irish Strawberry LAD Blackwater Juniper LAD Blackwater No5 LAD Bloom DNC Boatyard ANZ Bobbys ANZ Bombay Sapphire Gin BBF Boodle’s ANZ Boodle’s British Gin PXO Boodles Mulberry PXO Bosford Rosé Pink Gin BBF Boxer ANZ Boyles LAD Brokers ANZ Brooklyn Gin ANZ Bulldog JMC Caorunn UWM Chase ANZ Citadelle ANZ Coldstream UWM Copeland JMC Copperhead ANZ Cork Dry Gin DBS Daffy’s DNC Death’s Door DNC Dingle DNC DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
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DBS DNC LAD JMC MCO
Eden Mill ANZ Edinburgh Gin ANZ Fifty Pounds DNC Frankie & Eileen’s DNC Gin Mare ANZ Glendalough ANZ Glens Gin PRL Glens Gin PRL Gordon’s DIA Gordon’s Premium Pink DIA Grenall’s DNC Gunpowder JMC Gunpowder ANZ Ha’penny JMC Hanami Gin CTP Hills & Harbour ANZ Hoxton ANZ Jawbox JMC Jawbox ANZ JJ Whitley Range UWM Ki no bi ANZ King of Soho ANZ Langleys ANZ London No.1 DNC Malfy JMC MíL JMC Minus 33 ANZ Monkey 47 DBS Mór ANZ Muff UWM Muff ANZ Nordés ANZ Old Carrick Mill ANZ Opihr DNC Oxley BBF Plymouth DBS Puerto de Indias ANZ Red Door ANZ Rock Rose ANZ Rokeby’s Half Crown ANZ Scapegrace ANZ Shortcross ANZ Shortcross Gin CTP Silent Pool ANZ Silver Spear Small Batch Irish Dry Gin NSL Sixling ANZ Slingsby Gin PRL Star of Bombay Gin BBF Stones Gin PRL Tanqueray DIA Tanqueray No. Ten DIA Tanqueray Rangpur DIA Thomas Dakin DNC 209 Gin ANZ Two Trees DNC Whitley Neill Range UWM NELSON SAUVIN PHILIP RUSSELL LTD PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS
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JANUARY HRNI • 81
drinksdirectory Liqueurs, Shooters & Specialities Aftershock JMC Amaretto Italiano LAD Angels Peach Schnapps PRL Angostura ANZ Antica ANZ Aperitivo Aper@it LAD Aperol ANZ Bailey’s DIA Barsol Pisco ANZ Benedictine BBF Benedictine ANZ Blue Reef ANZ Bols Liqueurs JMC BV Blue Curacao LAD BV Cacoa LAD BV Cherry Brandy LAD BV Crème de Cassis LAD BV Crème de Menthe LAD BV Crème du Mure LAD BV Elderflower LAD BV Fraises de Bour LAD BV Mango LAD BV Parfait Amour LAD BV Peach LAD BV Triple Sec LAD BV Vanilla LAD Cactus Jack’s PRL Caffe Borghetti ANZ Cane Sugar LAD Carthy’s Country Cream PRL Chambord BBF Chase ANZ Cococariba PRL Cola Cubed DNC Coole Swan ANZ De Kuyper DBS Derry’s Irish Country Cream DNC Di Antonio ANZ Drambuie JMC El Toriro Tequila Gold LAD El Toriro Tequila Silver LAD Fee Brothers ANZ Fernet Branca ANZ Fiorente ANZ Fireball ANZ Frangelico ANZ Galliano JMC Giffard ANZ Glayva JMC Glayva ANZ Goldschlager ANZ Harrys Butterscotch Schnapps LAD Harrys Peach Schnapps LAD Hypnotiq ANZ Irish Meadow UWM ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
82 • HRNI JANUARY
ANZ BBF CTP DIA
Irish Meadow ANZ Irish Mist JMC Iseo Sambuca LAD Jakob Stiener ANZ Jinro ANZ Josef Meiers ANZ Kahlúa DBS Kokomo UWM Kräuter Herbal Schnapps DNC La Fee ANZ Lazzaroni Amaretto ANZ Leblon BBF Liberty Limoncello LAD Luxardo JMC Maloneys Irish Country Cream LAD Messer Schmitt PRL Mickey Finn Liquor DNC Mollys Irish Cream LAD Monin Liqueurs DNC Nectars ANZ O’Neill’s Irish Country Cream UWM Off the Cuffe Bitters CTP Orange Syrup LAD Orchards Schnapps UWM Ouzo ANZ Passoa ANZ Pernod DBS Peychauds ANZ Pierre Ferrand ANZ Pimm’s No1 DIA Piranha Schnapps DNC Ramazzotti DBS Regans ANZ Ricard DBS Sagatiba ANZ Sambuca de Chili LAD Sambuca de Liquorice LAD Sambuca de Raspberry LAD Sambuca Di Cassini UWM Sambuca Romano DIA Sebino Grenadine LAD Sebor absinthe ANZ Sheridans ANZ Sidekick Range UWM Sourz JMC St Germain ANZ St Germain Elderflower BBF Strawberry Syrup LAD Stukaberg Herbal Schnapps UWM Sweet Revenge ANZ Taboo ANZ Tequila Rose UWM Tequila Rose ANZ Tofka DNC Tuaca ANZ Van Meers ANZ DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
DBS DNC LAD JMC MCO
Velvet Falernum ANZ Veroni Amaretto PRL Volare ANZ Wenneker UWM Xambuxo PRL Non-Alcoholic Baltika 0 ANZ Bees Knees Sparkling Wine ANZ Eisberg UWM Eisberg Sparkling UWM Estrella Galicia ANZ Freixenet 0.0% Sparkling UWM Heineken 0.0 UWM Mc Guigan Delight 0.0% UWM Monte Rosso CTP Thomas & Evans CTP Packed Beers & Ciders Amstel UWM Archway MCO Bavaria 0% MCO Becks TNI Birra Moretti UWM Blue Moon MCO Brahma TNI Budweiser DIA Budweiser & Bud Light TNI Carling MCO Carlsberg DIA Carlsberg Unfiltered DIA Cobra MCO Coors Light MCO Corona & Corona Light TNI Crabbie’s Alcoholic Ginger Beer UWM Crabbie’s Raspberry Ginger Beer UWM Desperados UWM Estrella TNI Fosters UWM Franciscan Well Chieftain IPA MCO Franciscan Well Friar Weisse MCO Franciscan Well Rebel Red Ale MCO Franziskaner TNI Grolsch MCO Guinness DIA Guinness Extra Stout DIA Guinness Golden Ale DIA Guinness Rye Pale Ale DIA Guinness West Indies Porter DIA Harp DIA Heineken UWM Heverlee TNI Hoegaarden TNI Hop House 13 DIA John Smiths UWM Kronenbourg UWM NELSON SAUVIN PHILIP RUSSELL LTD PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS
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NSL PRL PXO TNI UWM
www.hospitalityreviewni.com
drinksdirectory Leffe Blonde TNI Lowenbrau TNI Magners Cloudy Lemon TNI Magners Dark Fruit TNI Magners Light TNI Magners Original Cider TNI Magners Pear TNI Magners Strawberry & Lime TNI Menabrea TNI MGD MCO Molson Canadian MCO Offshore Pilsner MCO Open Gate Brewery Citra IPA DIA Open Gate Brewery Pilsner DIA Pabst Blue Ribbon TNI Pravha MCO Rockshore DIA Sagres UWM Satzenbrau DIA Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Sea Fury MCO Sharp’s Wolf Rock MCO Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Sol UWM Spaten TNI Staropramen MCO Stella Artois TNI Tennent’s TNI Tiger UWM Whitewater Craft Range TNI Zwyiec UWM Ports, Sherries & Madeira Churchill’s Reserve DNC Cockburns Port PRL Croft UWM Dow’s JMC Fonseca UWM Gonzalez Byass Sherries DNC Harveys Bristol Cream JMC Henrique’s UWM Henrique’s Madeira UWM Portmans Port ANZ Quinta do Noval DNC Taylors UWM Warre’s JMC Premium Fermented Alcohol Volkova UWM RTDs & Premix Cans Bacardí Premix Cans Bosford Premix Cans
BBF BBF
ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
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ANZ BBF CTP DIA
Captain Morgan Pre-Mix Cans DIA Carribean Twist UWM Dragon Soop PRL Fat Frog DNC Gordon’s Pre-Mix Cans DIA Hooch DNC Hooper’s DNC Jack Daniel’s Premix Cans BBF Mmwah ANZ My shots ANZ Parrot Bay Pouches DIA Red Square Reloaded UWM Shuda ANZ Smirnoff Ice DIA Smirnoff Pouches DIA Smirnoff Pre-Mix Cans DIA VS Sorted UWM West Coast Cooler DBS WKD PRL Rums Appleton Estate ANZ Appleton Estate DNC BACARDÍ Añejo Cuatro BBF BACARDÍ Carta Blanca BBF BACARDÍ Carta Negra BBF BACARDÍ Carta Oro BBF BACARDÍ Ginger BBF BACARDÍ Ocho Años BBF BACARDÍ Raspberry BBF Banks BBF Black Magic ANZ Brugal JMC Bundaberg ANZ Captain Morgan Spiced Gold DIA Captain Morgan White DIA Glens White Rum PRL Gosling ANZ Havana Club DBS Lambs ANZ Malibu DBS OVD ANZ Plantation ANZ Red Leg ANZ Relicario LAD Ron Zacapa DIA Sangsom Thai Rum UWM Santa Teresa BBF The Kraken Black Spiced Rum PXO Thompson’s Demerara Rum UWM Soft Drinks, Waters, Mixers Acqua Panna UWM Ballygowan CTP Boost ANZ Boost Energy DNC DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
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DBS DNC LAD JMC MCO
Britvic 55
CTP
Britvic Juices
CTP
C&C
CTP
Club Mixers
CTP
Club Soft Drinks Emerge Energy
CTP
ANZ
Fentimans JMC Fever Tree mixers
ANZ
Finest Call
UWM
Folkingtons mixers & juices
Franklins mixers
ANZ ANZ
Frobishers DNC Fruit Shoot
CTP
Fruite
CTP
Funkin DNC J2O
CTP
London Essence Tonic & Sodas
CTP
Longbridge Ginger Ale
ANZ
Merchant’s Heart
DNC
Mi Wadi
CTP
Monin Syrups
DNC
Monin Syrups
ANZ
Pepsi
CTP
Pepsi Max
CTP
Poachers Irish mixers
ANZ
San Pellegrino
UWM
1724 Tonic Water
ANZ
7Up
CTP
7Up Free
CTP
Teisseire CTP Thomas Henry
CTP
Tipperary Natural Mineral water
TNI
Voss Water
DNC
Tequila & Mezcal Aztec
ANZ
Creyente PXO Creyente ANZ Don Cruzado Tequila
UWM
1800 Anejo
PXO
1800 Reposado
PXO
1800 Silver
PXO
1800 Silver Jose Cuervo
ANZ
ANZ
Jose Cuervo Especial
PXO
Jose Cuervo Tradicional
PXO
Kah
ANZ
Maestro Dobel
ANZ
Maestro Dobel Premium Tequila
PXO
Monte Alban
ANZ
Olmeca DBS Patrón Añejo
BBF
Patrón Reposado
BBF
Patrón Silver
BBF
Patrón XO Café
BBF
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JANUARY HRNI • 83
drinksdirectory Vermouths & Fortified Wines Buckfast Tonic Wine JMC El Dorado UWM Martini Bianco BBF Martini Bitters BBF Martini Extra Dry BBF Martini Riserva Ambrato BBF Martini Riserva Ambrato ANZ Martini Riserva Rubino BBF Martini Riserva Rubino ANZ Martini Rosso BBF Mundie’s UWM Noilly Prat Dry BBF Vodkas Absolut DBS Aka ANZ Belvedere DBS Boru JMC Chase ANZ Ciroc DIA Ciroc ANZ Crystal Head ANZ Dingle DNC Echo Falls Vodka Summer Berries PRL Eristoff BBF Finlandia BBF Finlandia Cranberry BBF Finlandia Grapefruit BBF Finlandia Lime BBF 42 Below BBF Glens Platinum Vodka PRL Glens Vodka PRL Grey Goose L’Orange BBF Grey Goose La Poire BBF Grey Goose La Vanille BBF Grey Goose Le Citron BBF Grey Goose Original BBF Holy Grass ANZ Huzzar DBS Kalak Vodka CTP Ketel One DIA Ketel One ANZ Kin Toffee ANZ Kulov Vodka UWM Mamont DNC New Amsterdam JMC Nordoff DBS Pravda ANZ Red Square Vodka UWM Rolov PRL RubyBlue Vodka CTP Skyy JMC Smirnoff Blueberry DIA Smirnoff flavours ANZ Smirnoff Gold DIA ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
84 • HRNI JANUARY
ANZ BBF CTP DIA
Smirnoff Green Apple DIA Smirnoff Lime DIA Smirnoff Red DIA Smirnoff Vanilla DIA Stolichnaya JMC Stolichnaya ANZ Svenzka PRL Three Sixty Vodka LAD Thunder Toffee Vodka LAD Tito ANZ Two Trees DNC V-Kat PRL Vladivar JMC Wyborowa DBS Zubrowka ANZ Whisk(e)y & Bourbons Aberfeldy BBF Aberlour DBS anCnoc UWM Balblair UWM Ballantine’s DBS Bells DIA Benchmark ANZ Black Bush PXO Buffalo Trace Range ANZ Bulleit Bourbon DIA Bulleit Rye DIA Bushmills 10 year old Malt Whiskey PXO Bushmills 16 year old Malt Whiskey PXO Bushmills 21 year old Malt Whiskey PXO Bushmills Original PXO Canadian Club JMC Cardhu DIA Chivas Regal DBS Coleraine DBS Connemara Single Malt JMC Craigellachie BBF Dalwhinnie DIA Dewars BBF Drombeg DNC 808 LAD Famous Grouse JMC Gentleman Jack BBF Glen Grant ANZ Glendalough Irish craft ANZ High Commissioner PRL Highland Park 12 Y-O JMC Hyde Irish ANZ Isle of Jura 10 Y-O JMC Jack Daniel’s Old No.7 BBF Jack Daniel’s Single Barrel BBF Jack Daniel’s Tennessee Fire BBF Jack Daniel’s Tennessee Honey BBF Jack Ryan DNC Jameson DBS DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
DBS DNC LAD JMC MCO
Jim Beam JMC Jim Beam Devil’s Cut JMC Jim Beam Double Oak JMC Johnnie Walker Black Label DIA Johnnie Walker Red Label DIA Kennedy DNC Laphroaig 10 Y-O JMC MacArthur’s UWM Maker’s Mark JMC Method & Madness DBS Midleton DBS Old Pulteney UWM Paddy ANZ Pearce Lyons Whiskeys JMC Pigs Nose LAD Pogues UWM Powers DBS Proper twelve ANZ Red Bush PXO Redbreast DBS Retronaut Irish LAD Roe & Co DIA Sexton ANZ Sheep Dip LAD Silkie ANZ Silkie Irish Whiskey NSL Singleton DIA Slane ANZ Slane Irish Whiskey BBF Speyburn UWM Talisker DIA Teacher’s JMC Teeling DNC The Claymore JMC The Dead Rabbit DNC The Dublin Liberties DNC The Dubliner DNC The Quiet Man DNC The Sexton PXO Tin Cup PXO West Cork DNC Whyte & Mackay JMC Wild Turkey ANZ Woodford Reserve BBF Wines (Argentina) Argento JMC Beefsteak Club Malbac UWM Bodegas Septima DNC Camarada ANZ Cigar Box UWM Composed ANZ Dante Robino LAD Dona Paula Estate UWM Dona Paula Los Cardos UWM El Supremo ANZ NELSON SAUVIN PHILIP RUSSELL LTD PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS
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drinksdirectory El Tesoro ANZ Etchart DBS Finca Beltran ANZ Graffigna DBS La Celia JMC Nicholas Catena JMC Santa Julia ANZ Square Ranch LAD Tamari DNC Trivento DNC Wines (Australia) Accomplice ANZ Auction House DNC Banrock Station JMC Barramundi ANZ Beyond the River ANZ Chocolate Box UWM Coldridge Estate UWM Dry River ANZ Ferngrove ANZ Foundstone PRL Graham Norton PRL Hancock & Hancock JMC Hanwood Estate JMC Hardys JMC Head Over Heels ANZ Helmsman JMC Ian Botham The All Rounder PRL Jacob’s Creek DBS Kelly’s Patch CTP McGuigan Bin Series UWM McGuigan Black label UWM McGuigan Cellar Select UWM McGuigan MT Collection UWM McGuigan Philosophy UWM McGuigan Reserve UWM McGuigan Signature UWM McGuigan Single Batch UWM McGuigan The Founders UWM McWilliams JMC Metal Label PRL Milton Park DNC Murphy Vineyards DNC Outback Jack PRL Oxford Landing PRL Rugger Hill DNC Runamok LAD Shy Pig UWM Tempus Two UWM The Four Growers PRL The Gavel DNC The Gourmet DNC The Landings ANZ Three Pillars ANZ Warawara ANZ ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
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ANZ BBF CTP DIA
Wilderness Organic ANZ Willowglen ANZ Woolloomooloo LAD Wyndham Estate DBS Yalumba Y Series PRL Yarrabrook LAD Wines (Austria) Weinwurns LAD Wines (Chile) Acon Cagua JMC Bodegas Centenarias DNC Caliterra JMC Carta Vieja LAD Chilinero ANZ Cipres LAD Concha y Toro DBS Errazuriz JMC Gato Negro JMC Indomita Gran Reserva UWM Indomita Polero UWM Insigne DNC Isla Negra DNC La Palma JMC Las Condes ANZ Misiones de Rengo DNC Mont Gras Aura Estate ANZ Montes JMC Pais de Poetas ANZ Raco PRL Santa Helena PRL Santa Rita 120 UWM Santa Rita Casa Real UWM Santa Rita Medalla Real UWM Santa Rita Reserva UWM Santa Rita Tres Medalas UWM Santiano DNC Terra Andina DNC 35 South JMC Toltén DNC Tolva DNC Vina Carmen DNC Vina Maipo DNC Vistamar ANZ Wines (France) Aromatic ANZ Arrogant Frog LAD Batisse DNC Bavarder DNC Belle Jardin DNC Bellegrace ANZ Bougrier JMC Bruno Andreu ANZ Cellier Des Samson JMC DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
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DBS DNC LAD JMC MCO
Chanson UWM Chateau Bel-Air ANZ Château du Cléray DNC Clos Triquedina LAD Coccinelles DNC Domaine de la Creuze Noire LAD Domaine de la Solitude LAD Eric Louis LAD Fat Bastard PRL Guigal UWM Guy Saget JMC Jean Durup Chablis JMC Jos Meyer Alsace UWM JP Chenet DNC JP Seve LAD La Chablisienne JMC La Petit Courret DNC Langlois Château UWM Les Violettes ANZ L’Or du Sud CTP Louis Bernard JMC Louis Jadot JMC Louis Moreau ANZ Ogier DNC Paul Mas LAD Petit Ronde DNC Picpoul de Pinet ANZ Prosper Maufoux LAD Ropiteau UWM Wines (Germany) Three Princes Von Buhl
JMC CTP
Wines (Italy) Antinori JMC Apulo ANZ Badia di Morona DNC Bigi LAD Bolla DNC Bolla LAD Borgo San Leo ANZ Botter DNC Ca del Lago DNC Calasole ANZ Canti DNC Canti JMC Cantine Settesoli JMC Famigia Cielo CTP Flavorelli DNC Folonari LAD Gruppo Italiano JMC Il Caggio ANZ La Deliziosa DNC Le Focaie ANZ Mini Vino ANZ NELSON SAUVIN PHILIP RUSSELL LTD PROXIMO UK TENNENT’S NI UNITED WINE MERCHANTS
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JANUARY HRNI • 85
drinksdirectory Miopasso ANZ Monteguelfo UWM Nittardi LAD Parlare Italiano UWM Passo Sardo UWM Pemo ANZ Principi di Bugera ANZ Rapitala LAD Rocca di Montemassi ANZ Sartori UWM Villa Lanata JMC Villa Mura UWM Wines (Light) B by Black Tower Echo Falls Fruit Fusion
PRL PRL
Wines (NZ) 2 Luc DNC Brancott Estate DBS Branken Hill UWM Brightwater Bay DNC Cloudy Bay ANZ Esk Valley JMC Graham Norton PRL Gravel & Loam LAD Honu ANZ Leftfield JMC Mud House JMC Oyster Bay PRL Shearwater ANZ Shorn ANZ Shy Albatross LAD Snapper Rock LAD South Island ANZ Southern Shore DNC Stoneleigh DBS The Crossings UWM The Horologist DNC The Long White DNC Tinirau ANZ Villa Maria Estate JMC Vina Montana DNC Waipara Hills PRL Waka Tua UWM Whistling Track DNC Yealands PRL Wines (Portugal) Adega de Borba LAD Anciano Reserva DNC Galitos LAD LB7 ANZ Mateus Rose PRL Quinta Do Gradil ANZ Vega Douro UWM ABBREVIATIONS... ANZAC BACARDI BROWN-FORMAN BRANDS COUNTERPOINT DIAGEO
86 • HRNI JANUARY
ANZ BBF CTP DIA
Wines (Romania) Legend of Dracula
LAD
Wines (SA) Bantry Bay LAD Beach House JMC Boschendal JMC Cape Art LAD Cawston Crossing ANZ Douglas Green JMC Drostdy Hof UWM Elephant River PRL Kumala Zenith JMC Nederburg UWM Painted Wolf ANZ Still Bay LAD Tall Horse JMC The Garden Route DNC Unbelievable ANZ Vinecrafter ANZ Whale Caller UWM Withington DNC Wines (Spain) Amarelo ANZ Anciano DNC Beronia DNC Bodegas Campillo JMC Camina UWM Campo Viejo DBS Castell ANZ Chivite LAD Codorniu Cava JMC Don Pedro ANZ Editor ANZ El Domador del Fuego DNC Faustino JMC Finca Besaya LAD Gran Vandema UWM Legaris JMC Marqués de Cáceres UWM Marques de la Concordia UWM Marques Del Atrio PRL Ortego Ezquero LAD Paternina DNC Perelada LAD Pleyadas JMC Projecte Qu4tre ANZ Raimat JMC Ramon Bilbao LAD Señorio De Labarta JMC Tamaral LAD Tapas ANZ The Duke DNC Urban Ribera DNC Xipella ANZ DILLON BASS DRINKS INC LA DRINKS JAMES E MCCABE MOLSON COORS
DBS DNC LAD JMC MCO
Wines (UK) Botany Creek Three Mills
ANZ ANZ
Wines (USA) Apothic JMC Barefoot JMC Blossom Hill DNC Carnivor JMC Cattle Baron DNC Dark Horse JMC Echo Falls PRL Fetzer DNC Gallo Family Vineyards JMC Geyser Peak JMC McManis ANZ O&G Wines TNI 1000 Stories DNC Pink Fox CTP Scotto Family Wines DNC Sierra Creek UWM Spring Creek ANZ Sutter Home DBS Three Thieves LAD Wildwood LAD Wines (ROTW) Beef Steak Club DNC Black Tower PRL Frocks & Thrills DNC I Heart CTP I Heart DNC Kissing Tree DNC Most Wanted DNC Road Trip DNC Robert & Reeves ANZ Stowells PRL Snacks Doritos CTP Nobby’s Nuts CTP O’Donnells ANZ Smiths CTP Tayto ANZ Walkers CTP
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tradeorganisations The Food Standards Agency Northern Ireland 10 A-C Clarendon Road Belfast BT1 3BG Tel: 028 9041 7700 Email: infofsani@food.gov.uk Food Standards Agency Northern Ireland was launched on 3 April 2000 and is accountable both to Parliament and the Northern Ireland Assembly. Its commitment is to improve food safety and standards and protect the health of the population in Northern Ireland in relation to food. Website: www.food.gov.uk/northernireland
‘Your business is our business’ 91 University Street Belfast BT7 1HP Tel: 028 9032 7578 E: enquiries@hospitalityulster.org Web: www.hospitalityulster.org Twitter: @HospUlster Facebook: ‘Hospitality Ulster’ Chair: Mark Stewart Chief Executive: Colin Neill Hospitality Ulster is the voice of the retail licensed trade in Northern Ireland, representing pubs, bars, café-bars, hotels and restaurants.
14 Palmerston Road Sutton Surrey SM1 4QL Tel: 020 8661 4900 Email: info@instituteofhospitality.org The Institute of Hospitality (formerly HCIMA) is the internationally recognised professional body for managers and potential managers in the hospitality industry. For over 70 www.hospitalityreviewni.com
years, the Institute has been dedicated to promoting innovation, education, skills, and the highest professional management standards in the international hospitality, leisure and tourism industries. Institute members are individuals rather than companies. Website: www.instituteofhospitality.org Northern Ireland Website: www.instituteofhospitalityni.co.uk Northern Ireland Branch Chair: Marianne Hood Invest Northern Ireland Bedford Square, 1 Bedford Street, Belfast BT2 7ES Tel: 0800 181 4422 Email: info@investni.com As the regional business development agency, Invest NI’s role is to grow the local economy. They do this by helping new and existing businesses to compete internationally, and by attracting new investment to Northern Ireland. They are part of the Department for the Economy and provide strong government support for business by effectively delivering the Government’s economic development strategies. Web: www.investni.com Chief Executive: Alastair Hamilton
The Northern Ireland Federation of Clubs (NIFC) exists to cater for the needs of private member non profit-making clubs in Northern Ireland, acting as a lobbying body in all matters related to legislation and regulations pertaining to clubs. Website: www.nifederationofclubs.com Chair: John Davidson Secretary: Harry Beckinsale Northern Ireland Food & Drink Association Belfast Mills, 71-75 Percy St, Belfast BT13 2HW Tel: 028 9024 1010 Email: info@nifda.co.uk NIFDA is a voluntary organisation committed to helping Northern Ireland food and drink companies compete successfully and to representing and promoting their interests. It was established to provide services to enhance, promote, inform, educate and develop our members’ business. Web: www.nifda.co.uk Chairman: Brian Irwin Executive Director: Michael Bell The McCune Building, 1 Shore Road, Belfast BT15 3PG Tel: 028 9077 6635
Investors in People 157-197 Buckingham Palace Road, Victoria, London, SW1W 9SP Tel: 0300 303 3033 Email: info@investorsinpeople.com A Community Interest Company, Investors in People lead the drive for better leadership and better workplaces. Having started out as a UK Government project, they are now an independent, not-for-profit company that helps thousands of organisations to lead, support and manage people well for sustainable results. Web: www.investorsinpeople.com Chief Executive: Paul Devoy Northern Ireland Federation of Clubs c/o B7 Portview Trade Centre 310 Newtownards Road Belfast BT4 1HE Tel: 028 9045 9864
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The Northern Ireland Hotels Federation is a not-for-profit limited company, part of a history of hotel industry representation going back to 1922. Representing the hospitality sector in Northern Ireland, its main roles are identifying and reviewing issues affecting the industry and lobbying governments and the Northern Ireland Assembly on the economic and employment opportunities of tourism. Membership is open to all NITB Registered Hotels and Guesthouses as well as suppliers to the wider industry. Web: www.nihf.co.uk President: Gavin Carroll Chief Executive: Janice Gault E: janice@nihf.co.uk Twitter: twitter.com@nihf JANUARY HRNI • 87
tradeorganisations Code Advisory Service: T: 020 7290 1460 E: advice@portmangroup.org.uk
Sector Skills Council for the hospitality, passenger transport, travel and tourism industries and the standards setting body for retail. Hospitality House 11-59 High Road, London, N2 8AB Tel: 020 3074 1222 Email: info@people1st.co.uk Web: www.people1st.co.uk Director of NI: Roisin McKee NI Office: 028 9089 0313 Mobile: 07976 748678 E: roisin.mckee@people1st.co.uk NI Office: Premier Business Centre 20 Adelaide Street, Belfast, BT2 8GB People 1st (www.people1st.co.uk) is the sector skills council for hospitality, passenger transport, travel and tourism and the standards setting body for retail. Its role is to raise the productivity and professionalism of the tourism and visitor economy sector by helping employers tackle skills and recruitment needs. People 1st works with employers to set industry standards, ensure that quality development pathways are articulated and in place, and supports employers to maximise their training investment. The Portman Group The Portman Group 20 Conduit Street London W1S 2XW Tel: 020 7290 1460 Email: info@portmangroup.org.uk The Portman Group is supported by the UK’s leading drinks producers and is concerned solely with the social responsibility issues surrounding alcohol. Its role is to encourage and challenge drinks producers to promote their products responsibly, mainly through operating the Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks; to show leadership on best practice in the area of alcohol social responsibility through the actions of member companies; and to speak on behalf of members on these issues to inform public opinion and policy. Website: www.portmangroup.org.uk Chief Executive: John Timothy 88 • HRNI JANUARY
T: 028 7035 9200 E-Mail: corporate.coleraine@ tourismireland.com Web: www.tourismireland.com Chief Executive: Niall Gibbons Chairman: Joan O’Shaughnessy
The Professional Bar Tenders Guild of Northern Ireland 16 Ashford Lodge Belfast BT36 5XD Tel: 077791 55514 Email: info@bartendersguildni.co.uk The Professional Bar Tenders Guild of Northern Ireland was formed in 2005 out of the Bartenders Association of Northern Ireland which had been running since 1972. They organise around 4 competitions a year in Northern Ireland and send members to competitions in Dublin and the UK. Web: www.bartendersguildni.co.uk Chairman: David Craig.
Floors 10-12 Linum Chambers Bedford Square Bedford Street Belfast BT2 7ES Tel: 028 9023 1221 Web: www.tourismni.com Email: info@tourismni.com Twitter: @nitouristboard Facebook: /discovernorthernireland Chief Executive Officer: John McGrillen
Food NI Limited Belfast Mills 71-75 Percy Street Belfast BT13 2HW Tel: 028 9024 1010 Email: info@nigoodfood.com Web: www.nigoodfood.com Facebook FoodNI Twitter @Food_NI Taste of Ulster (ToU) is a distinguished benchmark that promotes organisations which supply quality local food and service across all sectors of the Northern Ireland hospitality market. ToU inspects and accredits all of its members and only then can successful establishments enjoy the benefits of becoming a Taste of Ulster Member. Website: www.nigoodfood.com Chairman: John Best Chief Executive Food NI: Michele Shirlow Tourism Ireland Beresford House, 2 Beresford Road, Coleraine BT52 1GE
Tourism Ireland is the organisation responsible for promoting Northern Ireland and the island of Ireland overseas as a leading holiday destination. Tourism Ireland’s international website is www.discoverireland.com, which is rolling out in ten different language versions for 30+ markets around the world.
NITB’s mission is to build the value of tourism to the local economy with a vision to confidently and passionately champion the development and promotion of the Northern Ireland experience. NITB is responsible for the development of tourism and the marketing of Northern Ireland as a tourist destination to domestic tourists, from within Northern Ireland, and to visitors from the Republic of Ireland. It is a nondepartmental public body of the Department of Enterprise, Trade and Investment and works closely with other tourism bodies to help develop the Northern Ireland visitor economy and to market Northern Ireland to incoming visitors. Visit Belfast 9 Donegall Square North, Belfast, BT1 5GB Tel: 028 9024 6609 Email: info@visitbelfast.com Web: www.visitbelfast.com Chief Executive: Gerry Lennon
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tradeorganisations Local Council offices in Northern Ireland Antrim and Newtownabbey Borough Council, Antrim Civic Centre 50 Stiles Way Antrim BT41 2UB T: 028 9446 3113 Mossley Mill, Carnmoney Road North Newtownabbey BT36 5QA T: 028 9034 0000 W: www.antrimandnewtownabbey.gov.uk Ards and North Down Borough Council, Town Hall The Castle Bangor BT20 4BT T: 0300 013 3333 E: enquiries@ardsandnorthdown.gov.uk W: www.ardsandnorthdown.gov.uk Armagh City, Banbridge and Craigavon Borough Council, Craigavon Civic and Conference Centre PO Box 66 Lakeview Road Craigavon Co. Armagh BT64 1AL T: 0300 0300 900 E: info@armaghbanbridgecraigavon.gov.uk W: www.armaghbanbridgecraigavon.gov.uk Belfast City Council, Belfast City Hall Belfast BT1 5GS T: 028 9032 0202 E: generalenquiries@belfastcity.gov.uk W: www.belfastcity.gov.uk Causeway Coast and Glens Borough Council, Civic Headquarters Cloonavin 66 Portstewart Road Coleraine BT52 1EY T: 028 7034 7034 E: info@causewaycoastandglens.gov.uk W: www.causewaycoastandglens.gov.uk
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Derry City and Strabane District Council, Council offices 98 Strand Road Derry BT48 7NN Council offices, 47 Derry Road Strabane BT82 8DY T: 028 7125 3253 E: info@derrycityandstrabanedistrict.com W: www.derrystrabane.com Fermanagh and Omagh District Council, The Townhall 2 Townhall Street Enniskillen Co. Fermanagh BT74 7BA The Grange Mountjoy Road Omagh Co. Tyrone BT79 7BL T: 0300 303 1777 E: info@fermanaghomagh.com W: www.fermanaghomagh.com Lisburn and Castlereagh City Council, Island Civic Centre Lagan Valley Island The Island Lisburn BT27 4RL T: 028 9250 9250 E: enquiries@lisburncastlereagh.gov.uk W: www.lisburncastlereagh.gov.uk Mid and East Antrim Borough Council, The Braid 1-29 Bridge Street Ballymena BT43 5EJ T: 0300 124 5000 E: enquiries@midandeastantrim.gov.uk W: www.midandeastantrim.gov.uk Mid Ulster District Council, Dungannon Office Circular Road Dungannon BT71 6DT Magherafelt Office Ballyronan Road Magherafelt BT45 6EN
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Cookstown Office Burn Road Cookstown BT80 8DT T: 0300 013 2132 E: info@midulstercouncil.org W: www.midulstercouncil.org Newry, Mourne and Down District Council, District Council Offices O’Hagan House Monaghan Row Newry BT35 8DJ T: (Council) 0300 013 2233 (Planning) 0300 200 7830 E: info@nmandd.org W: www.newrymournedown.org
Northern Ireland Court Service Antrim Court Office The Courthouse 30 Castle Way Antrim BT41 4AQ T: 028 9446 2661 F: 028 9446 3301 E: antrimcourthouse@courtsni.gov.uk
Armagh Court Office The Courthouse The Mall Armagh BT61 9DJ T: 028 3752 2816 F: 028 3752 8194 E: armaghcourthouse@courtsni.gov.uk Ballymena Court Office The Courthouse Albert Place Ballymena BT43 5BS T: 028 2564 9416 F: 028 2565 5371 E: ballymenacourthouse@courtsni.gov.uk Belfast Laganside Courts Oxford Street Belfast BT1 3LL T: 030 0200 7812 E: csmlaganside@courtsni.gov.uk
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tradeorganisations Belfast Royal Courts of Justice Chicester Street Belfast BT1 3JF T: 030 0200 7812 F: 028 9072 4799 E: adminoffice@courtsni.gov.uk Coleraine Court Office The Courthouse 46A Mountsandel Road Coleraine BT52 1NY T: 030 0200 7812 F: 028 7035 9376 E: colerainecourthouse@courtsni.gov.uk Craigavon Court Office The Courthouse Central Way Craigavon BT64 1AP T: 028 3834 1324 F: 028 3834 1243 E: craigavoncourthouse@courtsni.gov.uk Downpatrick Court Office The Courthouse English Street Downpatrick BT30 6AB T: 028 4461 4621 F: 028 4461 3969 E: downpatrickcourthouse@courtsni.gov.uk Dungannon Court Office The Courthouse 46 Killyman Road Dungannon BT71 6DE T: 028 8772 2992 F: 028 8772 8169 E: dungannoncourthouse@courtsni.gov.uk
Lisburn Court Office The Courthouse Railway Street Lisburn BT28 1XR T: 028 9267 5336 F: 028 9260 4107 E: lisburncourthouse@courtsni.gov.uk Londonderry Court Office The Courthouse Bishop Street Londonderry BT48 6PQ T: 028 7136 3448 F: 028 7137 2059 E: londonderrycourthouse@courtsni.gov.uk Magherafelt Court Office The Courthouse Hospital Road Magherafelt BT45 5DG T: 030 0200 7812 F: 028 7963 4063 E: magherafeltcourthouse@courtsni.gov.uk Newry Court Office The Courthouse 23 New Street Newry BT35 6AD T: 030 0200 7812 F: 028 3025 4244 E: newrycourthouse@courtsni.gov.uk Newtownards Court Office The Courthouse Regent Street Newtownards BT23 4LP T: 028 9181 4343 F: 028 9181 8024 E: newtownardscourthouse@courtsni.gov.uk
Enniskillen Court Office The Courthouse East Bridge Street Enniskillen BT74 7BW T: 028 6632 2356 F: 028 6632 3636 E: enniskillencourthouse@courtsni.gov.uk
Omagh Court Office The Courthouse High Street Omagh BT78 1DU T: 028 8224 2056 F: 028 8225 1198 E: omaghcourthouse@courtsni.gov.uk
Limavady Court Office The Courthouse Main Street Limavady BT49 0EY T: 030 0200 7812 F: 028 7776 8794 E: limavadycourthouse@courtsni.gov.uk
Strabane Court Office The Courthouse Derry Road Strabane BT82 8DT T: 028 7138 2544 F: 028 7138 3209 E: strabanecourthouse@courtsni.gov.uk
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AMUSEMENT & LEISURE
CATERING EQUIPMENT
AMUSEMENT & LEISURE
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NEXT ISSUE... FEBRUARY 2019 DEADLINE... EDITORIAL: COFFEE SUPPLIES
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DRINK DISTRIBUTORS
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DRINK DISTRIBUTORS
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DRINK DISTRIBUTORS
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INDUSTRY ORGANISATIONS
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INTERIOR FIT-OUT
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q&a
THE LAST WORD FAVOURITE ALBUM CURRENTLY LISTENING TO: The Wild Swan, Foy Vance FAVOURITE BAND: Queen LAST BOOK READ: Papillon by Henri Charrière FAVOURITE CELEBRITY: Chrissy Teigen
SOCIAL
FAVOURITE FOOD: ANYTHING that involves cheese FAVOURITE RESTAURANT: Hadskis LAST HOTEL YOU STAYED AT: Grand Central Hotel LAST BAR/NIGHTCLUB YOU VISITED: One Goose Entry FAVOURITE PLACE IN THE WORLD: Barcelona INDOOR CONCERT OR FESTIVAL: Festival LAST HOLIDAY: Ibiza
DRINKS
FAVOURITE HOT DRINK: Tea FAVOURITE SOFT DRINK: Coke BEER OR CIDER: Beer WHITE OR RED WINE: White WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Louis Theroux, Blindboy, Jordan Peterson and Noel Fielding.
NAME
ANNIE CAMPBELL
COMPANY
OBSERVATORY (GRAND CENTRAL HOTEL BELFAST)
JOB TITLE
BAR SUPERVISOR
HOW LONG HAVE YOU BEEN IN THIS ROLE? Five months. DESCRIBE A TYPICAL DAY? I’ll come in to set up the bar, prep for any functions or large parties later that day, and have a brief meeting with my manager discussing tasks for that day and any changes we need to make to 98 • HRNI JANUARY
the bar in the near future. After that, I’ll spend the rest of my shift making drinks, monitoring staff and interacting with customers to ensure everyone is enjoying their drinks and having a good time and completing any tasks I’ve set myself that might help improve the bar, service or working environment. WHAT WAS YOUR FIRST JOB? My first job was taking gymnastics classes for young kids, mostly at birthday parties or summer schemes. Completely different from what I’m doing now but similar in that adults get on like young kids when they’ve had a few cocktails.
ENTERTAINMENT
FAVOURITE TV SHOW: First Dates FAVOURITE FILM: Crash
ONE ITEM YOU COULDN’T LIVE WITHOUT? Music WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Blake Lively WHAT IS YOUR IDEAL JOB? Bar consultant FAVOURITE QUOTE? Life’s a garden, dig it. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Perspective. Assessing each situation before I react helps me to be a more balanced and caring person. INSPIRATION IN YOUR LIFE? My family!
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