HOSPITALITY r e v i e w n i
THE 148TH OPEN DELIVERS £100M ECONOMIC BENEFIT IN ONE WEEK
THE LIGHTHOUSE BISTRO: OUR RESTAURANT PROFILE FEATURES THE WHITEHEAD VENUE FAST GAINING A REPUTATION FOR ITS HIGH-QUALITY, LOCALLY-SOURCED CUISINE P16-17
From left, John McGrillen, chief executive Tourism NI and Martin Slumbers, chief executive of The R&A.
HIGH HOPES: MEET HOSPITALITY ULSTER’S NEW BOARD & CHAIRMAN DANNY COYLES, KEEPING PRESSURE ON GOVERNMENT TO REFORM LIQUOR LICENSING, APD & TOURISM VAT PS38-40
TACKLING THE SKILLS SHORTAGE: MAKING HOSPITALITY MORE ATTRACTIVE AS A CAREER CHOICE IS A TOP PRIORITY FOR NEW NI HOTELS FEDERATION PRESIDENT STEPHEN MELDRUM PS48-49
TOURISM POTENTIAL: WITH THE 148TH OPEN AND A NEW BRAND BROADENING NI’S APPEAL, ONGOING INVESTMENT IS REQUIRED TO MAINTAIN MOMENTUM, SAYS TOURISM NI PS54-55
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ore than £100m of economic benefit was generated for Northern Ireland by Royal Portrush hosting The 148th Open, according to an independent study commissioned by The R&A. The figures, from Sheffield Hallam University’s Sport Industry Research Centre (SIRC) and published last month by Tourism NI, relate to the week of The Open and do not include any additional economic benefit accrued in the years following the Championship. New money entering the economy during the week-long event was valued at £45m, while an estimated £37.3m was generated in destination marketing benefit from over 5,400 hours of global television coverage and £23.7m in advertising equivalent value for NI golf tourism through other media coverage across the island of Ireland and internationally. The SIRC study, commissioned by golf’s governing body The R&A and supported by Tourism Northern Ireland and Causeway Coast and Glens Borough Council, also concluded the Causeway Coast council area alone received a £26.21m injection of new money from The Open. “The 148th Open at Royal Portrush made history as the largest sporting
event ever to be held in Northern Ireland and generated a substantial economic benefit,” said Martin Slumbers, chief executive, The R&A. “The return of the Championship to Royal Portrush was eagerly anticipated and we enjoyed a hugely memorable week where we welcomed tens of thousands of spectators to an outstanding championship venue to witness Shane Lowry lifting the Claret Jug.” John McGrillen, chief executive, Tourism NI, said: “The 148th Open at Royal Portrush was a ground-breaking event for tourism in Northern Ireland and its success further demonstrates Northern Ireland’s ability to seamlessly deliver world-class events which have a very positive impact on the local economy.” David Jackson, chief executive, Causeway Coast and Glens Borough Council said: “Research has shown that the positive effects of hosting The Open will be felt for many years and I have no doubt the Causeway Coast and Glens will continue to capitalise on its experience as a world-class host of The Open.” The 148th Open attracted 237,750 fans, an attendance record for a Championship staged outside of St Andrews.
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JANUARY HRNI • 3
JANUARY 2020
The VOICE of Northern Ireland’s catering, licensing and tourism industry
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: Danny Coyles The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Eoin McGrath MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Stephen Meldrum Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.
Hospitality Review is a copyright of © Independent News & Media Ltd 2019
Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI JANUARY
DELIVERING MEANINGFUL BENEFIT TO ALL PARTS OF NORTHERN IRELAND BY DR JOANNE STUART OBE, CHIEF EXECUTIVE, NORTHERN IRELAND TOURISM ALLIANCE
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hat a year 2019 has been for tourism. Estimates show that it has been a record year with growth in overseas tourism and the sector now worth in excess of £1bn in direct revenue to the Northern Ireland economy; 70% of which is generated by visitors from outside of Northern Ireland. Unlike many other sectors, growth in the tourism sector delivers meaningful benefit to all parts of Northern Ireland. Although a significant number of visitors come to Belfast and the Giant’s Causeway, around 40% of total spend and 60% of jobs are generated outside of Belfast and the Causeway Coast and Glens geography. This provides employment and business on a local regional basis, providing the means to invest in our cultures and heritage. Some of the highlights of 2019 included: • The historic return of The 148th Open, the largest sporting event ever to be held in Northern Ireland, attracting almost 240,000 visitors, and generating an economic benefit in excess of £100m. • Securing our place as a leading international ‘screen tourism’ destination through the success of the globallypopular Game of Thrones television series. The eagerly awaited Studio Tour at Linen Mill Studios will be opening in 2020, which will have a major boost for regional tourism. • The opening of Hillsborough Castle and Gardens following a multi-million investment. • Growth of almost 50% in cruise visitors with Belfast Harbour named the best port of call in the UK and Ireland for cruise ships which followed the opening of the only dedicated cruise terminal on the Island of Ireland. • Belfast named the Best Business Events Destination for the second consecutive year in the Conference & Incentive Travel Magazine Awards • Hotel investment has seen the addition of 1,500 hotel rooms in two years. All of this is even more remarkable when you consider the challenging environment we have been working
in, due to the uncertainty and negativity caused by Brexit and the political vacuum we have had for almost three years. The Northern Ireland Tourism Alliance (NITA) was established in 2018 as a single and independent voice for the tourism economy and I was delighted to be appointed as CEO in March. We are focusing, with our members, on five key policy areas – Brexit, Competitiveness, Skills, Data, Sustainability – that will support and shape the future growth of the tourism economy. Tourism is one of the most resilient parts of the local economy surpassing returns on investment made in other industrial sectors and outpacing the average in job creation. It supports a number of other sectors including transport, local food producers, retail, artisan craft, construction and the heritage, cultural and arts sectors. Tourism has a shared ambition to double the economic impact by 2030 and growing employment from 65,000 to 90,000. There is belief within the industry that, with the right focus and investment, we have the world-class product, attractions and experiences to make this a reality. This ambition must be matched by government. There has been no encompassing tourism strategy in place for over a decade, and since the collapse of the NI Executive in 2016, there has been no ministerial direction. This has meant decreasing budgets, outof-date legislation and an increasing fragmentation of responsibility for tourism with no overarching strategy to ensure that we are all pulling in the same direction and that the right level and focus of funding and resource is in place to support growth. We have been gaining momentum within the tourism economy and now is the time, as the new brand for Northern Ireland says, to Embrace our Giant Spirit, to make courageous decisions and maximise the transformational opportunity that tourism presents in Northern Ireland.
Hospitality Review NI is a part of the Independent Press Standards Organisation (IPSO). If you believe you have been unfairly treated, you can contact IPSO in writing via its website for guidance on what to do. The service is free. IPSO can then advise on whether it’s likely you have grounds for a complaint and what to do about it. The normal procedure is for the complainant to then contact the publication’s editor directly. If no agreement is reached, the complainant can go back to IPSO to look for an adjudication, or for it to take over the complaint. Full details are available at www.ipso.co.uk. Alternatively, email complaints@ipso.co.uk, or inquiries@ipso.co.uk, or telephone 0300 123 2220, or the out-of-hours emergency number: 07659 152 656. Or write to: IPSO, c/o Halton House, 20-23 Holborn, London EC1N 2JD. twitter.com: @Hosp_ReviewNI
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editorialcomment
A DECADE OF TRANSFORMATION A
Happy New Year to all our readers and advertisers. Many thanks for your support in 2019 and, hopefully, continuing into 2020. Here’s hoping your festive season was buoyant. With the New Year typically a time of new beginnings, and taking a fresh look at things, you may notice a new logo has been introduced for Hospitality Review NI. We hope you like our bold, clean new look created by our talented designer Helen Wright. Helen is largely responsible for what we feel is a stylish and appealing magazine; after all, content is only accessible and meaningful if it’s packaged right or should I say Wright… And our new logo will be the first of a number of innovations in design and content to be rolled out throughout 2020. I’m sure many of our readers will also be looking at a revamp of their venues in the traditionally-quieter early months of the year. The hospitality and tourism sector is expecting a relatively quiet start to the year as the Brexit uncertainty continues, although by the time you read this (written on the morning of the General Election – Dec 12th) there may be greater clarity around the UK’s exit from the EU. Then again, there may be even greater confusion. We have been here before. Brexit is of course not the only issue taking on a Groundhog Day vibe with local government also approaching another potential do-or-die direct rule deadline. And for the trade, critical issues from liquor licensing to Tourism VAT and Air Passenger Duty are essentially sitting on a shelf gathering dust. Concern is echoed across the commentaries in our Yearbook over budgetary support for hospitality and tourism. Budgets are tight, with key national services such as health and education seriously underfunded and fighting their corner. However, with the trade having www.hospitalityreviewni.com
proved it’s no ‘Cinderella industry’ and in fact a major contributor to the Northern Ireland economy, boasting many consecutive years of growth and major private investment, maintaining government support for development of infrastructure and marketing is vital to allow growth to continue. Whereas, cutting support would be tantamount to squandering all the years of investment to date. As we enter a new decade, when you look at what the hospitality and tourism trade in Northern Ireland has
“WITH THE TRADE HAVING PROVED IT’S NO ‘CINDERELLA INDUSTRY’ AND IN FACT A MAJOR CONTRIBUTOR TO THE NORTHERN IRELAND ECONOMY, BOASTING MANY CONSECUTIVE YEARS OF GROWTH AND MAJOR PRIVATE INVESTMENT, MAINTAINING GOVERNMENT SUPPORT FOR DEVELOPMENT OF INFRASTRUCTURE AND MARKETING IS VITAL TO ALLOW GROWTH TO CONTINUE.”
achieved over the 2010s from Titanic Belfast to The 148th Open, the major investment in hotels over more recent years and the transformation (first in Belfast and then beyond) of our bar, coffee shop, restaurant and food tour scene, it is truly remarkable. And of course, NI’s new Embrace a Giant Spirit destination brand has opened all our eyes to the diverse and geographically-spread experiences on offer beyond the high-profile flagship attractions. We also aim to spread the love geographically with every edition, but particularly our Yearbook, with our profiles extending from the Antrim Coast (Toast the Coast, p98) and Whitehead (The Lighthouse Bistro, ps16-17) down to Armagh
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(Planetarium, p50), across to Enniskillen (Lough Erne, p12) and back up to Coleraine (Brown Trout, p44). Continuing as their official publication into 2020, we talk to our partner organisations, the Institute of Hospitality NI, Hospitality Ulster and the Northern Ireland Hotels Federation to find out their highlights, issues and challenges from the year past and prospects for the year to come. Tourism is well represented with an interview with Tourism NI Chief Executive John McGrillen, Tourism Ireland’s marketing plans for 2020, commentaries from Visit Belfast and our two main airports, and our expert commentator Dr Peter Bolan from UU turning his attention to digital media’s growing role in the sector. Mark Carron at Osborne King offers his annual roundup of property deals in the trade, which always makes for intriguing reading, and we catch up with a few of the key players in the drinks trade who are continuing to innovate in terms of products, brands, marketing and drinking occasions. Last but not least, with the Yearbook aiming for greater longevity than our standard editions, I usually focus the news pages on positive stories from the trade. And it wasn’t hard to find any, from the newly-published figures from The R&A valuing the economic contribution of The 148th Open at £100m for the one week of the event, to Belfast’s recognition as best port of call in the UK and Ireland for cruise ships. Kudos also to the new HATS initiative, funded by Invest NI and led by Roisin McKee as project director, aimed at addressing the skills shortage across hospitality and tourism. Whatever happens with Brexit, the sector is in desperate need of staff and needs a major image overhaul to help attract people. Hopefully HATS will make some progress on that front.
JANUARY HRNI • 5
news
BELFAST NAMED BEST CRUISE PORT OF CALL IN UK & IRELAND
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elfast Harbour has been named the best port of call in the UK and Ireland for cruise ships. The accolade was awarded by a global panel of cruise experts as part of the 2019 Cruise Critic Editors’ Pick Awards. It follows a record-breaking 2019 cruise season for the city, with 146 cruise calls and 280,000 visitors. The judges were particularly impressed by a £500,000 investment by Belfast Harbour and Tourism NI in the island’s first dedicated cruise terminal which was officially opened in July. The welcome facility, which now includes a Visitor Information Centre managed by Visit Belfast, also boasts new facilities for coaches and taxis, and an easily accessible deep water berth to accommodate larger cruise ships. The judges praised the location of the terminal for providing ‘easy access to the city’s world-class attractions, such as Titanic Belfast in the city’s famous Titanic Quarter’. “Cruise tourism fits with Belfast Harbour’s wider commitment to support the city’s development through the creation of an iconic waterfront for Belfast,” said Joe O’Neill, CEO, Belfast Harbour. “A successful cruise tourism sector will encourage new tourist and leisure projects, and further enhance Belfast’s reputation as a leading destination including within the cruise market.” Gerry Lennon, chief executive of Visit Belfast, said: “In the 20 years since Visit Belfast was established, we have worked with Belfast Harbour to attract cruise visitors to the city and region, and the result has been an enormous increase in the number of
Disney Magic made its first visit to Belfast in 2019.
visitors and ships coming to the city. In total, Cruise Belfast has brought 784 ships to the city since 1999 and, in the last five years alone, cruise visitor numbers have increased by 135%. “Cruise is now a key contributor to Belfast’s tourism economy, and that is down to investment in infrastructure, and the commitment of our tourism industry partners to providing more and better products for visitors to enjoy while they are here.” In addition to its record-breaking cruise season, Belfast Harbour also welcomed a number of firsts during 2019. These included the visits of Disney Magic and SAGA’s first ever new-build vessel, the Spirit of Discovery. The port also welcomed 6,500 visitors and crew onboard the MSC Meraviglia, the largest ship by passenger capacity to ever visit Belfast. Belfast Harbour has also invested in new facilities to market Belfast as a cruise embarkation port, with Cruise & Maritime already scheduling a number of departures from Belfast this summer including Norwegian Fjord and British Isles itineraries.
BELFAST CITY COUNCIL ON HUNT FOR CULTURAL HUB SITE
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elfast City Council has announced it is looking for a development site of up to 1.5 acres in the City Centre. The council has instructed commercial property agents Lisney to find it a site in a ‘high visibility’ area with ‘high footfall’ close to the Cathedral Quarter. And it’s also seeking to occupy the site on a long leasehold or freehold basis. It’s understood the site is required for the council’s proposed Belfast Destination Hub to help it share the ‘Belfast story’ with the world. The hub has been part of council plans since at least 2016.
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HOTEL PLANS FOR NAMBARRIE TEA FACTORY
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lans have been submitted to convert the former Nambarrie Tea factory in Belfast into a hotel under the Marriott sub-brand Moxy. Proposals have been filed by Propiteer to demolish 2123 Victoria Street and 41-51 Waring Street, while retaining the facade of 41-43 Waring Street. The application is for a seven-storey, 151-bedroom Moxy Hotel, a boutique concept with five outposts in the UK and one in Dublin.
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news
NEW HOSPITALITY AND TOURISM NETWORK TO TACKLE SKILLS SHORTAGE A
newly-established, employer-led hospitality and tourism skills network [HATS] has appointed Roisin McKee of People 1st International as project director to facilitate the delivery of a three-year action plan to support the attraction and retention of talent in the sector. The HATS network, chaired by Ciaran O’Neill, managing director of Bishop’s Gate Hotel, brings together a diverse mix of employers from across the hospitality and tourism sector alongside industry associations and key delivery partners from government and education to collectively address issues around sector image, attractiveness and skills development into and within the sector. The ambition of the network, funded by Invest Northern Ireland under its collaborative growth programme, is to ensure the tourism sector is able to access the skills it needs to achieve its growth potential. McKee’s role will focus on facilitating the development and delivery of a threeyear action plan centred on three key
Roisin McKee has been appointed project director of the new network.
areas: 1. Attract – maximising promotion of the sector to encourage, promote and support recruitment of new talent into future employment in the tourism industry. 2. Retain – promoting good working practices, building employer understanding of available skills support and increasing uptake. 3. Engage – harnessing collaborative working across key partners and
MUSGRAVE AGREES ACQUISITION OF DRINKS INC
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usgrave has agreed to acquire the brand and company assets of Drinks Inc, which will continue to trade as a stand-alone business. Established in 2001 and with annual turnover of £66m, the Belfast-based drinks company is one of the largest independent drinks distributors on the island of Ireland. With a portfolio of over 1,000 products covering the spirits, wines, beer and soft drink categories, Drinks Inc is the exclusive agent for a number of premium brands including BrewDog, Dingle Distillery and the UK’s leading wine brand Isla Negra. Following the acquisition, Kevin O’Leary has been appointed as business director of Drinks Inc with Paul Camplisson, owner of the business, remaining involved on a consultancy basis. “As one of the fastest-growing drinks companies on the island of Ireland, Drinks Inc is an excellent strategic fit for Musgrave and will strengthen our existing offer to the market,” said Chris www.hospitalityreviewni.com
Martin, chief executive, Musgrave. “The acquisition forms part of our overarching Growing Good Business strategy to deliver long-term sustainable growth and follows a £28m investment programme to open 20 additional stores and revamp 40 existing stores in Northern Ireland that was announced earlier this year. I look forward to Drinks Inc joining our expanding portfolio of successful brands and to supporting the business to bring it to the next level of growth.” Camplisson said: “Musgrave will enable us to provide an enhanced service to our customers and their track record of growing successful customerfocused businesses makes this the right move for Drinks Inc.” A separate business created by Camplisson, Jar Inc, has meanwhile bought Bob Stewarts in Drumbeg for around £1.2m from Jackie Gilmore. The company already owns a string of pubs including the Fountain Bar and The Albany, which it took over in November after former owner Bachus Group’s lease
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leveraging existing resources for skills and career development to maximum effect. “I’m delighted to be taking up this position with the HATS network who share a strong passion for skills,” said McKee. “Skills is a big agenda item and there is much to do to address attraction, retention and progression for employees in the sector. “Tackling these challenges requires a genuine partnership between employers, delivery partners and other relevant stakeholders and I look forward to working with the network to progress delivery of an action plan to transform the image of the industry once and for all.” To find out more about the HATS network, contact roisin.mckee@people1st.co.uk.
came to an end. Jar Inc has closed The Albany’s two neighbouring patisseries Miel et Moi and Miel et Vite, and plans to introduce a new concept in their place this year.
BELFAST’S CHESTER BAR TO GET £200,000 REVAMP
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elfast publican Janine Kane has added to her growing portfolio of bars by purchasing The Chester Bar and Restaurant on the Antrim Road from the Diamond Group. The owner of Muriel’s, The Spaniard, The Jeggy Nettle and Panama City said she plans to invest £200,000 in a staged revamp of The Chester. The Chester has being operating as a pub for around 35 years. It was part of the Diamond Group portfolio, which includes Dukes at Queens Hotel, the Rusty Saddle on Howard Street and the Marine Court Hotel in Bangor. JANUARY HRNI • 7
2019inpictures
YEAR IN REVIEW
HOSPITALITY REVIEW NI LOOKS BACK AT THE HIGHLIGHTS OF 2019 Tourism NI kicks off the official build up to The 148th Open at Royal Portrush with a celebration of Northern Ireland talent across the worlds of sport, music, television and arts, held in Titanic Belfast on January 31. Special guests Sir AP McCoy, Peter Alliss, Terence Brannigan (Tourism NI) and Jonathan Rea.
A Fiesta de Bacardi cocktail competition is held at Me & Mrs Jones in Portstewart, with Tom Pinson’s Yakuzu Sour the winning cocktail. Judges: Mark Boyle (Bacardi), Roisin McErlean (Tipsy Bird, Bacardi Legacy 2016 finalist) and Alan Davidson (Rita’s).
Northern Ireland’s Top 100 Hospitality Businesses are revealed in a star-studded ceremony at Titanic Belfast on February 27. From left, Connor & John McGirr, Sally’s of Omagh; Darrell Montgomery, Galgorm Resort & Spa; Rachael Eastwood, Guildhall Taphouse, Derry-Londonderry; Alain Kerloc’h, OX, Belfast; and Mark Stewart, chairman, Hospitality Ulster.
Ryan McFarland is named as general manager for the island of Ireland at the Molson Coors Brewing Company.
Hastings Hotels property the Everglades commissions a four-foot version of its well-known duck mascot, dressed as Michelle from Derry Girls to mark the popularity of the TV show. The Derry Girls duck with Neil Devlin, general manager, Everglades Hotel.
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Armagh native Mick Boyle and his wife Robin invest £12m in restoring Killeavy Castle, set in woodland at the foot of Slieve Gullion, into a destination hotel, spa and events space. From left, Mick Boyle, owner; Jason Foody, general manager; and Clare Clarke and Gary Flynn, First Trust Bank.
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Hillsborough Castle and Gardens unveils the results of a five-year, £20m investment by independent charity Historic Royal Palaces, aimed at transforming the site into a major visitor attraction.
2019inpictures
Games of Thrones: The Touring Exhibition arrives in Belfast’s Titanic Exhibition Centre for a four-month residency on April 11. From left, Robin Stapley, GES; Michele Clapton, GoT costume designer; Isaac Hempstead Wright, Bran Stark in GoT; Jeff Peters, HBO; Ian Beattie, Ser Mervyn Trant in GoT; and Liam Cunningham, Davos Seaworth in GoT.
Pictured at a two-week pop-up showcase of Northern Ireland food and drink in London’s Borough Market are, from left, back row: Stuart Best, White’s Oats; Christine Cousins, Food NI; Julie Wakley, Tourism Ireland; Andrew Rooney, Rooney Fish; Laurie Davies and Steve Lawson, Lacada Brewery; Rhonda Houston, Granny Shaws; and Jane Harnett, Harnett’s Oils; and front row: Mark Henry, Tourism Ireland; Gemma Wright, Shortcross Gin; Paula McIntyre, chef; Noel Allen, Noisy Snacks; and Eileen Hall, Cavanagh Eggs.
Northern Ireland Hotels Federation hosts its third Taste of Tourism Summit at the Culloden Estate and Spa on April 9. The Telegraph’s acclaimed food critic, William Sitwell, speaks about the changing face of food with Taste of Tourism compere Jo Scott. Northern Ireland Hotel Federation’s Housekeeper of the Year Awards celebrate 10 years. Winners and the runner ups are pictured with sponsors, NIHF President Gavin Carroll and compere Jo Scott.
Visit Belfast launches its largest dedicated business tourism campaign, aimed at increasing the volume of inbound business conferences and events. Pictured are representatives from all 13 partners, led by Gerry Lennon (Visit Belfast) and John McGrillen (Tourism NI).
Beannchor completes a £500,000 investment in The Cloth Ear, following its relaunch of the Ulster Sports Club as a music venue. From left, Gavin Carroll, The Merchant Hotel with Sorcha Wolsey and Conall Wolsey, Beannchor.
Bushmills Irish Whiskey marks the return of its #BlackBushStories campaign for 2019 by collaborating with specialist teamaker Suki Tea to host a series of whiskey and tea blending masterclasses around Ireland and create a limited-edition tea blend. From left, Lauren McMullan, Bushmills brand ambassador, and Oscar Woolley, Suki Tea.
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JANUARY HRNI • 9
2019inpictures
Micheal Farrell from the Bishop’s Gate Hotel in Derry is named Hotel Receptionist of the Year at the annual Northern Ireland Hotels Federation awards, held in the Hilton Hotel Templepatrick on May 2.
The 24th Institute of Hospitality NI Awards are held at Titanic Belfast on May 17, Winner of Restaurant of the Year Fisnik Ujkaj from Castello Italian with Angela Kiley from Galgorm Group, Marianne Hood and Pamela Ballantine.
Roe & Co Irish Whiskey opens its new distillery on James’s Street, Dublin to the public on June 21. From left, Lora Hemy, head distiller, Roe & Co and Ivan Menezes, chief executive of Diageo.
Trade NI, a new alliance between Hospitality Ulster, Manufacturing NI and Retail NI, lays out its priorities for the NI economy at a launch event in Belfast in June. From left, Stephen Kelly, Manufacturing NI; Colin Neill, Hospitality Ulster; and Glyn Roberts, Retail NI.
Tourism NI hosts the 41st annual Northern Ireland Tourism Awards in association with Diageo at the Palace Demesne in Armagh. From left, John McGrillen, Tourism NI; Mayor of ABC Council Mealla Campbell; and Terence Brannigan, Tourism NI.
United Wines announces a significant expansion to its portfolio including new brands I Heart Wines, Blossom Wines, Pol Roger and Beefsteak. From left, Nina Doyle, Martin McAuley and Emma Haughian, United Wines.
The 148th Open, held over July 18-21, is hailed as a triumph for Royal Portrush, attracting a record 61,000 fans on practice days and second only to St Andrew in 2000 with competitionday attendance of 237,750 visitors. Irishman Shane Lowry wins the championship.
Tourism NI unveils a new programme of food and drink experiences as part of its Taste the Island campaign, developed in partnership with Failte Ireland and Tourism Ireland. From left, launching the initiative at Life Centre Events Belfast are John McGrillen, Tourism NI; Paula McIntyre, chef; Louise Finnegan, Tourism Ireland; and Tracey Coughlan, Failte Ireland.
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2019inpictures Michael Patterson from Bullitt Belfast travels to the Moscow Bar Show in St Petersburg over September 4-6 with the Moet Hennessy Assemblage Programme. From left, Michael Patterson with Laura Shiels, brand manager for Moët Hennessy at Dillon Bass.
Trade NI introduces its 10-year plan, Vision 2030, to over 350 MPS, peers and business representatives in Westminster on September 11. Pictured at Westminster are the representatives of Trade NI: from left, Glyn Roberts, Retail NI; Colin Neill, Hospitality Ulster; and Stephen Kelly, Manufacturing NI.
Muddlers Club joins existing Belfast holders of a Michelin star, Ox and Deanes Eipic, in the 2020 guide, while new holders of the Bib Gourmand award include Balloo House in Killinchy. Gareth McCaughey (centre), head chef of The Muddlers Club, receives a Michelin star at The Hurlingham Club in London.
Hospitality Ulster launches its search for the Top 100 Hospitality Businesses 2020 onboard the HMS Caroline in Belfast. Dermot O’Donnell, Steven Davidson and Gareth Devlin are joined by Alin David Taut and Isabel Smith of Coca Cola Hellenic.
Clover Group, a collaborative business venture between four hospitality entrepreneurs, adds White’s Tavern to its portfolio, which also includes Margot and Fountain Lane. From left, Andrew Maxwell, Paul Langsford, Jim Conlon and Mark Beirne of Clover Group in White’s.
Institute of Hospitality NI hosts over 500 students and industry representatives at its annual conference in the Europa Hotel in Belfast on September 17. From left, Aine Kearney, Tourism NI; Michael Deane, restaurateur; Marianne Hood, IoH NI; Tim McGarry, host; Ruth Hegarty, Chef Network; and Trevor Annon, Mount Charles.
Northern Ireland Hotels Federation celebrates its 20th anniversary at Hospitality Exchange in the Crowne Plaza Belfast over October 15-16. Guest Chef Theo Randall, Pamela Ballantine and TV commentator Chris Bavin.
Tourism NI launches Embrace a Giant Spirit, a new destination brand for Northern Ireland, at the World Travel Market in London. From left, John McGrillen, Tourism NI; Julie Wakley, Tourism Ireland; and Colin Davidson, the artist behind the new destination brand logo.
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JANUARY HRNI • 11
chefprofile
CHEFPROFILE
MARK WINTER, SOUS CHEF, CATALINA RESTAURANT AT THE LOUGH ERNE RESORT, TALKS TO HRNI
WHEN DID YOU FIRST GET INTO COOKING? I’ve always wanted to be a chef. I was brought up around food my whole life from my grandmother to my mother who both loved to cook. This really gave me the inspiration to cook with passion and love. HAVE YOU ANY CULINARY QUALIFICATIONS? I have a Level 2 Diploma in Professional Cookery, a Level 3 Diploma in Professional cookery and I’m currently studying fo a degree in Hospitality Management. WHAT IS YOUR BACKGROUND IN THE TRADE? My culinary adventure started in 2011 as a student in Southern Regional college. I landed my first commis chef job when I was 16 in a modern, upbeat restaurant. I then moved to different restaurants learning various techniques and skills in cuisine. I also worked in a bakery-styled kitchen and discovered baking and dessert trades. I’m now a sous chef at the Lough Erne Resort in Co Fermanagh where I work with Noel McMeel, the executive head chef. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I have always been very lucky to have the support of my family. My parents were always there. After losing my father a few years ago, I wasn’t sure that I could go on working in such a hard industry but out of somewhere, I got the job of my dreams and I’m loving it. I know he would be so proud. WHEN DID YOU JOIN YOUR CURRENT VENUE? I joined my current venue in July 2016 as a chef de partie and just over a year later, I became a sous chef. WHAT STYLE IS YOUR COOKING? I believe that food should always be a celebration and especially of local pro12 • HRNI JANUARY
duce. My style is very similar to the type of modern Irish cuisine at the Lough Erne Resort - with a philosophy of sourcing, preparing and serving fresh seasonal food. WHAT IS YOUR FOOD SOURCING POLICY? There will always be trends in food sourcing. For me these words mean a lot: organic, fresh, taste, simple, seasonal, local and knowledge. I have always been convinced that the best-tasting food is freshly grown and harvested in ways that are environmentally friendly - by people who are taking care of the land for future generations. WHAT SIZE IS YOUR STAFF? As the sous chef of the award-winning Catalina Restaurant, I manage five fulltime chefs. This is small compared to the
other chefs who are managing larger teams and looking after other departments. WHOSE CAREER WOULD YOU WISH TO EMULATE? I think success for everyone is different. I enjoy working with everybody in the kitchen and they all have characteristics that I would like to emulate. I really appreciate working with people who bring positivity to the kitchen; in my current job, we all shake each other’s hands when we arrive and when we leave at the end of the night. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I like to travel and eat in some of the amazing places around the world. Golf is a massive hobby of mine and I play as much as I can; it’s great to get a work life balance.
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OUR FOCUS WILL CONTINUE TO BE ON GROWTH OF TASTE OF ULSTER MEMBERS AND LOCAL FOOD AND DRINK SUPPLIERS BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI
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hat a marvellous year 2019 has been for the hospitality sector in Northern Ireland and especially for our vibrant food and drink sector. It was particularly encouraging to see the continued growth in tourist revenues beyond the strategically important £1bn target. As the year drew to a close, OX and Deane’s EIPIC were again named among La Liste’s prestigious list of the top 1,000 restaurants. During the year, we were also able to harness the business potential of our success in winning the Best Food Destination title at the International Travel and Tourism Awards in London in November 2018. Achieving the Best Food Destination helped raise Northern Ireland’s profile throughout the world of tourism. There remain a number of issues to be addressed as soon as practicable to enable the industry here to compete on a level plane, particularly with the Republic of Ireland. These include our archaic licensing laws, VAT and Air Passenger Duty. It would be immensely beneficial to have an Executive and Assembly back at Stormont to tackle these. Food NI supported other bodies in hospitality in campaigning for reform. We will continue to do so in 2020. As well as the tremendous support we received from local councils and other bodies here, the message about Northern Ireland’s fabulous opportunities for tourists and other visitors was taken to key markets in Scotland, England and the Republic of Ireland; the most recent being the Gifted craft, giftware and artisan food show at the RDS Dublin in early December. We appreciate greatly the opportunity for these promotional activities through Invest NI’s imaginative Small Business Food Programme delivered by Food NI. Our promotional activities in Northern Ireland and further afield were also assisted by Tourism NI and Tourism Ireland. In addition, we worked closely with both, as well as Failte Ireland, councils and other hospitality bodies, on activities surrounding the imaginative Taste the Island promotional initiative and look forward to picking this up 14 • HRNI JANUARY
again in September to November in 2020. We’ll certainly have even more time to plan to make the forthcoming promotion an even greater success involving more organisations and the wider public. Taste of Ulster continued to gather momentum during 2019 as more hospitality ventures joined in what was another successful year in terms of growth in quality restaurants for local people and visitors from beyond these shores. Among the many spectacular attractions which opened to the public during the year was the substantially refurbished Hillsborough Castle and Gardens and it’s already drawing thousands of visitors. The year also saw Montalto Estate open its gates. Both these establishments invested extensively in excellent catering facilities for visitors. The Open at Royal Portrush was an outstanding success which again demonstrated Northern Ireland’s ability to deliver global events. It was great to see the caterers embracing a substantial amount of locally-sourced food and drink. The plaudits from food experts here and especially in Great Britain also continued to grow. Some 70 companies
collected hundreds of gold stars for their outstandingly tasty products in this year’s UK Great Taste and Blas na hEireann awards. The Great Taste Regional Golden Fork was awarded to Bernard Sloan’s Whitewater Brewery in Castlewellan for its quirky Kreme de la Kremlin stout. The company is a Food NI member. Other member companies such as En Place Foods in Cookstown, Craic Foods in Portadown, Hannan Meats in Moira and Portrush’s Irish Black Butter were all awarded three gold stars. Burren Balsamics of Richhill was the big winner at Blas na hEireann. The company collected the Best Artisan Product 2019. Dozens of other smaller companies also figured in category awards. There was further success as the year drew to a close in the shape of major category awards for White’s Oats, Tandragee and Augher’s Heavenly Tasty Organics in the prestigious UK Quality Food and Drink Awards, a competition which influences the decisions of major retailers especially in Great Britain, our most important marketplace. We were delighted to host a celebration of the truly remarkable achievements of all our award winners at Hillsborough Castle in December. It was great to see so many in the same location, contributing to a hugely impressive and indeed inspirational occasion. Our strategic focus in the year ahead will continue to be on developing trade opportunities in Britain and the Irish Republic for these successful smaller companies and other enterprises keen to explore and exploit trade in these crucial markets. Assisted by Invest NI, we will aim to take part in several major trade and consumer shows in Britain this year, the first being Scotland Speciality Food Show in Glasgow next month. We’ll also continue to take leading food writers and stylists to enjoy our fabulous restaurants. It will be the start of what is already shaping up to be an even busier 12 months for Food NI, our members and other ambitious food and drink processors here. Our biggest manufacturing industry and a key exporter is positioned for growth in the year ahead.
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restaurantprofile
THE LIGHTHOUSE BISTRO, WHITEHEAD
ERICA PORTER LUTZMAN, CO-OWNER WITH HUSBAND AND HEAD CHEF JONI LUTZMAN, TALKS TO ALYSON MAGEE smoke fish, duck and chicken, and we cure fish as well. My husband is Finnish so all those Nordic techniques would come quite naturally to him, but have also recently become popular again.
WHEN DID THE RESTAURANT OPEN? We opened the bistro in August 2018. Previous to that, my husband Joni hosted popups in and around Whitehead and Larne, creating tasting menus of up to 10 courses specialising in local produce. We live in Whitehead and were aware this building had become available. It has been used as a commercial premises for 100 years: by the Bonuglis, an Italian family that emigrated here and were famous for their ice cream; then it was Gregg’s, famous for selling hot lemonade when the lido was open; and, before we took over, it was a Chinese. TELL US ABOUT THE SPACE We knocked a few walls down, opened it up and now we can take about 30 customers. With the colour scheme, we wanted something a bit dark and moody so it would be a really nice place to come in the evening. We get so many requests about the wall colour; it’s a petrol green/blue colour and quite nautical. We really wanted to tie in with the coastal location, and we have a lot of historical photos on the walls. With Whitehead being a Victorian town, I wanted to reflect the history from the local area. WHAT’S ON YOUR MENU? We make everything from scratch from pasta and breads to ice cream and desserts. We have our own smoker and 16 • HRNI JANUARY
DOES YOUR MENU CHANGE OFTEN? We change it seasonally. We’re on our winter menu now so we have lamb shank, and a bouillabaisse dish we actually continued on from summer as it’s been so successful. It’s based on a dish eaten by French fishermen, with four or five different types of fish in it and a light tomato base and we serve it with our own breads. We have Irish duck we smoke and combine with green lentils and green beans. We have a gardener in Larne who’s really amazing and is into growing quirky vegetables you wouldn’t normally find. We’re hoping next year he’s going to have some chanterelle mushrooms for us although it’s quite a task to grow those. Joni would be very used to cooking with them at home in his native Finland. He also has heritage carrots in the ground for us right now. WHAT IS YOUR FOOD SOURCING POLICY? We always try to promote local produce and encourage new producers, particularly from Mid and East Antrim.
We are looking forward to working with The Dairyside Farm in Gleno and using Ballyeaston chicken in the New Year. We currently use NI beef from McMasters in Whitehead. Our customers enjoy cheeses from local cheesemongers such as Ballylisk (Triple Rose) and Mike’s Fancy Cheese (Young Buck). We’re lucky to have father and son fishermen David and Philip Gilbraith from Islandmagee supply us with beautiful lobster every year from our coast here. We were delighted to be invited to share our lobster pasta recipe with the Irish News this year. We currently get our lamb from the Meadow Farm in the Glens of Antrim. Sprott’s of Portadown pork belly is something our customers have enjoyed, having smoked it ourselves in house. We’re always on the lookout for new producers as this is increasingly important in the light of Brexit. WHAT ELSE DO YOU DO TO IMPROVE & DRIVE YOUR MENU? We still do the odd tasting menu and had one for the Victorian Fair on November 30; an autumnal tasting menu with a Victorian twist. It had local pheasant, venison and lobster bisque. At the minute, our game is sourced from outside of Mid and East Antrim but we know there’s a lot of game in the area and would encourage the gamekeepers to get their own kitchen so everything can be certified and we can trace it back. We want to use local game as much as possible. A couple of months ago, we did a tasting menu paired with wines from Sipster in Whiteabbey and they did a phenomenal job. The wines really lifted the taste experience, and I think
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restaurantprofile that’s something we would look at again this year. We’ve had a couple of weddings, including one a few months ago where the couple got married in Redhall in Ballycarry and then had the reception here. We’re more than happy to put on small, quirky weddings or private parties, and we work with the customer to design their own menu for a very reasonable rate. HOW DO YOU MARKET THE RESTAURANT? We would be quite active in engaging with our customers on Facebook. We started a few months ago on Instagram and like the visual aspect of it, and we were on twitter but feel it’s more to connect with other businesses and producers rather than customers, so we’ve favoured Facebook. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? When we opened, to stand out, we put on tours with Bangor Boats. It’s only 45 minutes across Belfast Lough, and when the Bangorians came in for lunch, the Whitehead group would get in the boat and go around The Gobbins. Then, for the Taste the Island initiative, we teamed up with Causeway Coast Kayaking Tours and people went kayaking up the coast and then came in for lunch. That’s something we’ll continue next summer as well. We really want to emphasise we are on the coast, and The Gobbins is the only inland nesting place for puffins in Northern Ireland. WHO ARE YOUR CUSTOMERS? We are in a really small town; at the minute Whitehead has about 4,000 people living in it and there’s a lot of
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other cafes so we’ve had to do something a bit different to stand out. Fortunately, people have supported us locally and customers are coming from all over from Portadown to the North Coast for a night out. Over the summer, we’ve had French, Italians, Germans, Americans and Australians and what we’ve found is they’re usually on their way to The Gobbins and stop here for lunch. Or they’ve decided to use Whitehead as a base and stay for a few evenings because you can easily jump on a train to Belfast and drive up the North Coast. For tourists, we have Carrickfergus Castle and The Gobbins, and next year the Blackhead Path will reopen so Whitehead is an ideal base. The one worry with Brexit would be a reduction in Europeans coming. We really want to keep that market strong because we’ve a lot to offer. WHITEHEAD SEEMS TO BE DEVELOPING AS A FOODIE DESTINATION Mid and East Antrim was entered for Ireland’s Top Foodie Destinations and didn’t win but did very well and got great feedback. This year, Whitehead will probably be entered as a food destination in its own right. The food offering is very strong. We have a foodie group in Whitehead, and all get together and brainstorm ideas and different food offerings we can put on throughout the year. HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? At the start, it was really difficult to set it up but we basically turned it over in four weeks, doing a lot of work ourselves. We knocked down walls, put in new flooring, developed the kitchen, finalised the
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interior and did the outside. We had to get it open as soon as possible and start making money, because we had a team and had to pay wages. There have been some challenges in and around legislation. For example, to play music from a Spotify list costs you £450 just for the music licence. And we only found out recently we need an entertainment licence for our guitarist to play live for an hour every Wednesday evening. With UK law, if someone’s playing guitar with no amp, you don’t need an entertainment licence but in Northern Ireland you do. We’ve been lucky with staff in that we’re doing most of the hours ourselves and have a team to complement that. A couple of our staff have been with us since we opened, so we haven’t had a high turnover and we make sure they are all trained up so they can come in at any time if someone’s sick or on annual leave. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? We’re so happy to get our first year in; the first year is crucial. We have been doing a few food demonstrations and will maybe do more of that and continue to source good local producers. Our second year is about maintaining the standard; we’ve opened to very good reviews on Facebook and TripAdvisor and we would hope to continue to offer quality food and high-quality service. We’re not licensed although it is something we’re thinking about. Half of our customers are begging us not to get a licence, and the other half are saying they wouldn’t mind. A lot of people like sourcing their own wine, and of course it’s a bit cheaper for the customers as we don’t charge corkage. 2 Marine Avenue, Whitehead T: 028 9337 2447 W: www.lighthousebistrowhitehead.com OPENING HOURS Tue-Sat: 12-2pm Thur-Sat: 5-9pm
JANUARY HRNI • 17
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‘GREAT’ ADDITIONS TO IFEX 2020 From left, Patricia Kingston, corporate events officer, Tourism NI; Joel Neill, operations director, Hospitality Ulster; Sean Owens, director, IFEX Salon Culinaire; Glyn Roberts, chief executive, Retail NI; and Caroline McCusker, event manager, IFEX.
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orthern Ireland’s premier food, drink and hospitality event, IFEX, returns to the TEC, Belfast from Tuesday 24th to Thursday 26th March 2020 and, with upwards of 7,000 visitors expected to attend, it’s one of the most eagerly anticipated foodservice events of the year. Celebrating its 25th anniversary, this year’s show is set to shine a light on the importance of IFEX to Northern Ireland’s hospitality sector and the role that it has played in the development of skills within the sector since the show’s first event, back in the King’s Hall. Central to the long-standing success of Northern Ireland’s largest trade event is the International Salon Culinaire, headed up by Salon Director Sean Owens. As the stomping ground for student and industry chefs, Salon Culinaire is hotly anticipated as the place where the ‘best of’ culinarians in Northern Ireland are formally acknowledged. Aiming to raise the bar in culinary skills, across the three days of the show, over 250 professional and student chefs will compete in over 30 category competitions. Vying for the title of Chef of the Year, six Northern Ireland chefs will get hot under the collar, battling it out for the accolade that’s previously been held by Michael Deane, Chris Bell, Roisin Gavin and Paul Cunningham, and some of Northern Ireland’s most respected catering colleges will go head
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to head in Street Food International. An industry event, the show is retaining its excellent relationships with associations in the province including Hospitality Ulster, the Federation of Small Business, Retail NI, Food Standards Agency, Restaurants Association of Ireland and The Guild of Fine Food. Committed to serving up a great event is IFEX Event Manager Caroline McCusker, who comments: “IFEX has retained its place as the biggest, most comprehensive tradeshow for the foodservice and hospitality sector – always building and evolving – and we’re extremely proud to deliver an industry event that puts skills at the heart of the show. “IFEX is on course to become a sell-out event, with 160sqm of floor space sold to new exhibitors and, with IFEX enjoying a record attendance in 2018, we’ve high hopes for the 2020 event.” Home to over 200 exhibitors across the three-day event, many new exhibitors will sit alongside some of the biggest names in foodservice including Lynas Foodservice, Henderson Foodservice, Hugh Jordan, BD Foods and Stephens Catering Equipment. Organised by leading events company, Montgomery Group (previously Fresh Montgomery), the trade expo has once again partnered with The Guild of Fine Food to introduce the Great Taste Market to IFEX, which will house many ‘great taste’ award-winning producers
from across NI and RoI. From cheese producers to tea houses, the Great Taste Market has already attracted many leading names including S. D. Bell, Yellow Door Deli, Goodness Grains, Woodlab Distillery, Ballymaloe Foods, and Warbler & Wren. For small producers, the addition of the Great Taste Market at IFEX provides the perfect platform to connect with key buyers, make valuable contacts and increase awareness of their products. As well as the array of exciting food and speciality products on offer, IFEX has partnered with Hospitality Ulster to launch a new Drinks Zone. Colin Neil, CEO of Hospitality Ulster, comments: “We are seeing a boom in craft products like gin, beer and more recently rum, where people enjoy sampling a wide range of different types of drinks, so this new offering at IFEX – the Drinks Zone – will showcase the newest drinks and freshest innovations, all aimed at revolutionising the offerings available and making it easy for publicans to find something that will take their offering up a notch.” From showcasing the latest food and drink trends to industry-leading technology, equipment and services, IFEX will feature a range of visitor attractions designed to inspire and engage and is the must-attend trade event for 2020. Registration is now live, so don’t miss out! Book your place, for free via www.IFEXexhibition.co.uk.
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UU ACADEMY RESTAURANT WINS PRESTIGIOUS GRUB CLUB AWARD
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he Academy, Ulster University’s training restaurant, has been named Grub Club Restaurant of the Year for 2018/19. Established over 40 years ago, the Grub Club is an exclusive private dining club, and past winners of its Restaurant of the Year have included The Merchant Great Room, Deane’s, Shanks, James Street South and The Old School House. Using strict criteria to select its winner based on the calibre, integrity and innovation of its entire food, beverage and service offering, the Grub Club celebrates culinary excellence at its best.
From left, Callum Irwin, final year student on BSc Culinary Arts Management; Bruno Etienne, culinary training officer; and Marianne Hood, restaurant training officer; Bill McCann, Grub Club; Peter Lunn, president, Grub Club; and Orlaith Fogarty, final year student, International Hospitality Management.
ORA RESTAURANT BRINGS NEW ‘LIFE’ TO BELFAST FOOD SCENE
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arty Murphy, the renowned chef and business owner behind Howard Street restaurant, has unveiled a new venture, Ora Restaurant on Great Victoria Street in Belfast, following a £170,000 investment with support from First Trust Bank. Ora, the Mauri word for ‘life’, aims to offer guests a unique dining experience through its innovative menu influenced by global favours and food concepts. The 46-seat restaurant overlooks the Grand Opera House in the City Centre and has created four new jobs. “Ora was born from my love of the food experiences I encountered on my travels from Vietnam and South Africa, to Amsterdam and New Zealand,” said Marty Murphy, owner and head chef. “I wanted to create an entirely new
eating concept for Belfast, so the menu is packed with carefully created flavour profiles and combinations in a tapasstyle format with distinctive wine pairings to try.”
From left, Philip Green, First Trust Bank and Marty Murphy, owner and head chef of Ora.
The Academy provides a live working environment for Ulster University students studying for degrees in Culinary Arts Management and International Hospitality Management. Diners enjoy locally-sourced food created and served by Ulster University students. “At Ulster University’s Academy restaurant, we are training the next generation of talented chefs and restaurateurs,” said Professor Una McMahon-Beattie, head of Department of Hospitality and Tourism Management at UU. “We are extremely proud of our students and the passion and dedication they give to the restaurant.”
TASTE AND TOUR EXPANDS OFFERING
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ward-winning food and drink experience company Taste and Tour has increased its Belfast-based offering to include three additional tours. Recently awarded the title of Northern Ireland’s Best Small Visitor Attraction by Tourism NI and Belfast City Airport, the company has welcomed over 15,000 guests from across the world. The three new tours, including a City Cocktail Circuit, the 5-stop Brunch and Crafty Beers and Street Eats, join its existing Belfast Food Tour, Belfast Gin Jaunt and Belfast Whiskey Walk; all on foot.
CITY PICNIC RE-LAUNCHES FOLLOWING £500,000 INVESTMENT
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City Picnic owners Arthur McAnerney and Gavin Gregg outside the refurbished restaurant.
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opular Belfast eatery City Picnic has reopened its doors on December 4 after a £500,000 investment, creating 35 new jobs in the process. As the last City Centre tenant to reopen following the Primark Bank Buildings fire, City Picnic has undergone a major revamp and menu refresh since its closure in August 2018. Fronted by business partners Gavin Gregg and Arthur McAnerney, the Castle Street restaurant is poised to take Belfast by storm with its renewed commitment to speedy service and quality food.
Located on Castle Street, this marks the first major revamp of City Picnic since it first hit the Belfast food scene in 2011. Working with Northern Irelandbased interior and fitout company, Terry Design – the space has been given a new lease of life, incorporating a mixture of quirky Nordic design elements with an urban chic finish. The overhauled food selection encompasses breakfast, lunch and dinner, featuring a wide range of burgers, pizzas, salads, wraps and much more.
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THE FUTURE IS GREEN A
dynamic new all-Ireland drinks distributor and brand house has planted roots in Belfast, with big plans to tap into growing trade and consumer trends for new and exciting products, brands and categories. Co-founded by Belfast actor Packy Lee and former Corona Extra and Cobra Beer Brand Manager Gary Flynn, City Belfast Drinks Ltd (CBD) entered the market in late 2019, possessing the brands and intentions to disrupt some of the established categories across the hospitality industry with the introduction and development of a portfolio of premium minerals, beers and spirits which are sure to get the trade talking and the tills ringing. Founded on principles of ‘every account matters’ and ‘custom brand solutions’, City Belfast Drinks offer a holistic brand development and product distribution service across wholesale, on trade, off trade, confectionary, events and the broader leisure and lifestyle industries. For more information: ufs.com/ The first product down the channel frontofhouse : Endpiece is the exciting new CBD-infused health mineral, Green Monkey. Weighing in with 10mg of high quality CBD per can, Green Monkey is on trend with notable product characteristics of zero caffeine, zero aspartame, 100% Vegan, low sugar and only 50 calories per 250ml serving. “An integrated brand development strategy across the NI hospitality industry will see City Belfast Drinks deploy a range of marketing tactics in the form of on premise activations, signature cocktail fusions, mystery shopping initiatives and staff incentives across the on and off trade; all designed to establish Green Monkey as a must stock product as well as a household name brand,” said Gary Flynn, brands manager, City Belfast Drinks. Serge Davies, CEO, Green Monkey, said: “We are delighted to be part of the Irish drinks scene through these great distributors and we hope that we see the same demand and positive feedback that we have over the water in the UK. Green Monkey was built on an ethos of excellent ingredients, a great taste and a unique product, all backed up by the desire to become the best-known brand in the business. Everything that we do at Green Monkey is focused on delivering a 22 • HRNI JANUARY
great-tasting range of drinks to our customers. Green Monkey continues to set the standard for compliance in this new category. “Our testing procedures and compliance are the most stringent in the industry and indeed we were the first CBD drinks brand to publish our laboratory test results on line.”
For all enquiries, contact 02896919719 hq@cbdrinks.co.uk, www.cbdrinks.co.uk twitter.com: @Hosp_ReviewNI
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THE SEXTON SINGLE MALT IRISH WHISKEY
COCKTAILS DEAD OF NIGHT 35ml The Sexton Single Malt 25ml fresh lemon juice 20ml sugar syrup 1 egg white 12.5ml red wine Serve on the rocks THE HOLY GRAIL 50ml The Sexton Single Malt Top with soda water 2 dashes of angostura bitters Garnish with a twist of lemon peel
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he Sexton Single Malt Irish Whiskey is crafted by Master Blender Alex Thomas, one of Ireland’s few female whiskey blenders. The Sexton Single Malt Irish Whiskey is a modern malt and comes to market during the explosive rise of the Irish whiskey category. Born out of a blend between historic Irish whiskey making traditions and modern-day maturation experimentation, The Sexton represents the changing face of Ireland, capturing the heritage and provenance of the past and the optimism and the creativity of the future. 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. On the nose, notes of honeyed malt, nuts and dark chocolate followed by hints of marzipan and allspice. The refreshing palate reveals notes of dried fruit which is followed by a layer of complexity; rich notes of nuts, spice and citrus oils and finally a pleasant oak finish with a honey sweetness that slowly fades. This is a modern malt that is versatile and perfect for mixing or sipping. Start your journey to living a life well lived by trying out a coveted cocktail recipe from The Sexton. A versatile whiskey in nature, The Sexton is the perfect addition to any cocktail and is available in high-end bars, restaurants
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and lounges as well as fine wine and spirits shops for a suggested retail price of €40. Thomas uses classic Irish single malt techniques to craft The Sexton, with only three ingredients of 100% malted barley, yeast and water from Ireland. But what makes it truly special is the maturation process. It is 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. The term ‘Sexton’ is derived from the Medieval Latin word – sacristanus – meaning custodian of sacred objects and is used to describe the man who prepared the grave, the last man to witness the body before being laid to rest. To be a sexton is a spiritual trade and whiskey is their favourite spirit. Cocktails made using The Sexton are enjoyed by true respected tastemakers, so why not try one for yourself?
LOVE IT TO DEATH 50ml The Sexton Single Malt 25ml Fresh Lime Juice 20ml Sugar Syrup 12.5ml Aperol 2 dashes Absinthe Garnish with a lemon twist and thyme sprig MOURNING, NOON & NIGHT 35ml The Sexton Single Malt 25ml sweet Vermouth 25ml Campari Garnish with a lemon twist THE HAUNTED 50ml The Sexton Single Malt 5ml coffee liquor 5ml maple syrup 2 dashes chocolate bitters Served on the rocks BURY THE HATCHET 50ml The Sexton Single Malt 25ml lemon juice 12.5ml gomme (sugar syrup) Top with soda water 15ml Pedro Ximenez float Garnish with a lemon wedge LAID TO REST 25ml The Sexton Single Malt 20ml Manzanilla 12.5ml spiced claret syrup 5ml Pedro Ximenez Garnish with a mint sprig and dried spices CHILLED TO THE BONE The Sexton Single Malt On the rocks
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CUERVO TRADICIONAL PRESENTS IRELAND’S BEST MARGARITA AWARD TO SIOBHÁN DARKER FROM NOLITA
COCKTAIL RECIPE CUERVO TRADICIONAL IRELAND’S BEST MARGARITA WINNER DUBLIN MEETS MEXICO RECIPE 60ml Cuervo Tradicional 100% De Agave 25ml Granny Smith apple syrup 25ml jalapeño infused lime juice 2 dashes of saline solution 1 dash of orange bitters
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uervo Tradicional presented the award for Ireland’s Best Margarita to Dublin bartender Siobhán Darker from George’s Street bar, Nolita, at the live finals in Opium, Dublin in May 2019. The competition saw nine finalists battle it out in front of a panel of four judges and a room full of margarita fans. The day-long event allowed each finalist 20 minutes to prep and present their cocktail to the judges; Cuervo Tequila Educator Oli Pergl, 2018 Champions Andrew Ennis (Dublin) and Jonny Shaw (Belfast), and Edwina Van Kuyk from Hotpress. Using Cuervo Tradicional, the criteria for judging was based on inventiveness and quality in both the recipe and presentation, as well as a high level of technical skill. Finalists were encouraged to keep sustainability in mind as well as the latest cocktail trends, as they showcased the inspirations and stories behind their Judges Andrew Ennis, Jonny Shaw, Edwina Van Kuyk and Oli Pergl
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takes on the traditional margarita. The star spirit for the competition, Cuervo Tradicional 100% agave tequila is made using the original recipe created by José Antonio de Cuervo himself more than 200 years ago. This authentic tequila is an expression of the brand’s craftsmanship and is a well-balanced, smooth tequila making it the perfect partner for cocktails. Siobhán Darker won an unforgettable trip to the home of Cuervo in Tequila, Mexico. Siobhán’s entry, Dublin Meets Mexico, is her take on the classic margarita with a Granny Smith apple syrup, jalapeño infused lime juice with saline solution and orange bitters, shaken and fine strained into a nika nora glass, garnished with a dehydrated lime wheel. Commenting on her entry, Siobhán Darker says: “Using both Irish and Mexican ingredients, I wanted to put a spicy twist onto a classic margarita. At the same time, using different cooking techniques and bringing a taste of home with the Granny Smith apples. Winning is surreal, I’m very proud of myself and grateful for the support from my bar Nolita and from all my industry friends.” Oli Pergl, Cuervo tequila educator and head judge, comments: “I was so impressed with the overall quality of entries this year and with the talent in the room for the finals. Each bartender brought so much creativity and diversity
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METHOD • Shaken and fine strained into a nika nora glass • Garnished with a dehydrated lime wheel to their cocktails and there was a great energy in the bar. The margarita owes its character to tequila, which is the spirit that captures the heart and soul of Mexico, including its traditions, its magic, and its history. Tequila infuses the margarita with fun and intensity and gives it an edge over other cocktails and spirits. Siobhán’s margarita perfectly encapsulates what I’m looking for. She celebrates traditional Mexican produce with the additions of jalapeño and limes, with a touch of crisp Irish apples making it, above all else, a great tasting margarita.” Siobhán travelled to Mexico last September to witness, first-hand, the production process of Cuervo Tradicional; from exploring the agave fields and learning how the tradition of the Jimador has been passed down generation to generation right through to distillation and maturation. Siobhán savoured a dram of Cuervo’s special Reserva de la Familia straight from the barrel, where it is finished in the private family cellar. The trip to Tequila was the trip of a lifetime, ensuring memorable experiences and tastings. To enter Ireland’s Best Margarita Competition in 2020, keep an eye on www.cuervomargarita.ie. JANUARY HRNI • 27
drinksprofile
CREATING OCCASIONS TO GET PEOPLE SOCIALISING PADDY McKENNA, COMMERCIAL MANAGER FOR DIAGEO NI, TALKS TO HRNI continued growth of Hop House 13 Lager in Europe. Baileys grew 4% with performance driven by a continued focus on reminding consumers of Baileys’ indulgent treat year-round positioning. Strong growth in gin continued with Tanqueray and Gordon’s growing double digit and benefitting from strong growth across their core and innovation variants. In Ireland, lager net sales grew 4%, driven by strong growth in Rockshore.
HOW WAS 2019 FOR THE TRADE & FOR DIAGEO IN PARTICULAR? 2019 has been a solid year for the licensed trade in Northern Ireland but it hasn’t been without its challenges as anyone in the hospitality and tourism industry will tell you. The potential of the hospitality sector in general is considerable and it remains integral to the future success of the local economy but, like all businesses here, times are tough. Diageo had a strong 2018-2019 (based on results for year ending 30 June 2019) with net sales up 6% globally and up 3% in Ireland. From a brand perspective, Guinness grew 2% with growth largely driven by Guinness Foreign Extra Stout, as well as Guinness Draught and the
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WHAT WAS THE FOCUS FOR DIAGEO IN 2019? While we have continued to support our customers and invest in our core brands, 2019 has been a standout year for innovation with a greater focus on recruiting new consumers to our brands and into new occasions. The Guinness Six Nations is a case in point. 2019 was the first year of the Guinness brand’s title sponsorship of the Six Nations. As well as being an incredible opportunity to build on the brand’s heritage and natural affiliation with the sport of rugby, it has provided opportunities to really enhance the player and fan experience. We have worked with our customers to ensure that the pub is seen as an extension of the stadium with branded fan zones, supporters’ events, food and drink offerings and the Guinness Six Nations Championship Trophy even went on a tour of pubs in the Belfast area. The sponsorship has also been an opportunity to encourage the millions
of adult fans watching or attending the games to drink responsibly. Clearly 2019 was very exciting as it was the first year of the sponsorship but 2020 promises even more for our customers as we make the consumer experience bigger and bolder. White Walker by Johnnie Walker and The Game of Thrones Single Malt Whisky Collection were other key innovations in 2019 that brought new consumers into the scotch category, while another key innovation Gordon’s Pink continues to perform very strongly. WHAT WERE THE HIGHLIGHTS, ISSUES & CHALLENGES? I’ve already mentioned sponsorship of the Guinness Six Nations championship as a key highlight. The impact of Rockshore on the marketplace in Northern Ireland has been another positive. From launch in February 2018, Rockshore is now the fastest growing beer in the Irish market - number four brand in Northern Ireland in the off trade and fifth in the on-trade [SOURCE – Nielsen, THT stats w/e 27th Oct 2019 & On Trade stats are MAT Oct 2019]. It’s an exciting brand that has really engaged with the 18-35 year old consumer. As a company we have continued to invest in our core brands to ensure we have the optimum portfolio of products available for our customers and consumers. Investment in new pubs and in regenerating existing outlets has been a key focus in 2019 and this augurs well for a vibrant hospitality sector in 2020. Tourism has clearly played a key role in boosting footfall in NI and our partnership with Visit Belfast and title sponsorship of the Northern Ireland Tourism Awards have both helped align the hospitality and tourism industry in working together to generate wider economic benefits for the country. Aside from the commercial successes, Diageo’s work in 2019 on inclusion and diversity has made us all proud. The launch of the new global Family Leave policy means we are well on our way to becoming one of the world’s most inclusive employers. All parents employed by Diageo in the UK and Ireland are now eligible for the
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same fully-paid 26 weeks, retaining benefits and bonuses regardless of gender, sexual orientation or whether they become parents biologically, via surrogacy or adopt. The steps we have made to promote moderation and tackle alcohol misuse are also being recognised. Our Smashed theatre project for young people continues to go from strength to strength with over 30,000 students now having been involved in NI. We have also run a number of Learning for Life: Hospitality Elevator programmes this year in Belfast and Newry for 50 people working in the industry who wanted to increase their hours, level of responsibility and develop their skill to boost their careers. Completely free to attend, the courses comprised of three one-day modules and included Diageo Bar Academy as well as nationally- recognised qualifications in food safety and customer service. We are running three more programmes in early 2020 in the North West, North Coast and East Antrim areas. Clearly the main issues and challenges facing Diageo are largely the same as everyone else – the lack of local government in Northern Ireland and a lack of certainty with regards to Brexit having a negative impact on consumer confidence – and unfortunately these remain the same as this time last year.
where it goes this time and having a functioning local government is clearly part and parcel of that. We need a government up and running and willing to invest in the hospitality sector to enable us to take full advantage of the opportunities in front of us. Tourism has been on an upward trajectory in recent years and is currently worth 4.9% of Northern Ireland’s GDP and it would be great to see this continue in 2020. The hospitality and tourism industries are inextricably linked so the more people we can get into Northern Ireland to enjoy our renowned hospitality is critical, not just for companies like Diageo but for the success of the wider NI economy. WHAT WILL DIAGEO’S FOCUS BE IN 2020? Our focus is always our customers and, in 2020, we will continue to invest in them more than ever before. A healthy and vibrant sector is all about creating the occasions that
get people socialising together in the pub. Bigger and bolder executions on occasions such as the Guinness Six Nations. This year we are going after what we call the rugby ‘flirts’. Those people who aren’t the biggest yearround rugby fans but they love the social occasion of the championship and for them it’s all about meeting up with friends in their local to watch a match on a Saturday or Sunday. We really want to capitalise on this and make it a bit special. Food-driven outlets continue to be another big focus for Diageo in 2020 and we will be continuing to invest in this area. People are going out less often so, when they do, they want it to be a special experience. This taps into the premiumisation trend encouraged by Diageo with consumers choosing quality over quantity in terms of what they are drinking. People are opting to trade up and they want the perfect serve of Tanqueray Ten, for example, in a branded copa glass with the garnish of their choice. Low and no-alcohol is another trend to watch for in 2020 with consumers seeking out more balanced drinking choices. The alcohol-free category has doubled in size in the past 12 months, driven by consumers desire to lead a healthier, balanced lifestyle so it was great to see Carlsberg 0.0 launched across Ireland in December 2019 with zero alcohol, zero sugar and 46 calories per bottle. The new nonalcoholic beer is inspired by the Danish values of balance, socialisation and zero compromise on taste or quality. Diageo is also a majority shareholder in Seedlip, the world’s first distilled non-alcoholic spirits brand which is stocked in over 7,500 of the world’s best bars, restaurants, hotels and retailers, including the majority of the world’s 50 best cocktail bars and over 300 Michelin star restaurants.
WHAT WOULD DIAGEO LIKE TO SEE IN NI IN 2020? Apart from clarity on the above issues, a reform of Northern Ireland’s liquor licensing laws would be a good place to start. The Consultation closed on 6th December so it will be interesting to see www.hospitalityreviewni.com
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drinksnews
OPENING OF £15M WHISKEY DISTILLERY CONTINUES IRISH WHISKEY REVIVAL BY RYAN CONEY
Dr Terry Cross OBE, founder of Hinch Distillery.
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ith the announcement a new £15m whiskey and gin distillery is opening in Co Down, creating 42 jobs, Irish whiskey is set to continue on its recent revival. Hinch Distillery is spearheaded by local businessman Terry Cross, who started out with Delta Print Packaging. The project, which will be located outside Belfast, is set to be completed by Summer 2020 with the jobs in place within five years. Dr Cross spoke at the unveiling of the plans, lauding the recent growth of the Irish whiskey market and its resurgence. “Irish whiskey has continually been the fastest-growing spirit category in the world over the last 10 years,” he said. “The trend is forecast to
continue in the future, with Irish whiskey beginning to approach and indeed overtake sales of Scotch.” Ciaran Mulgrew, managing director of Niche Drinks, which makes The Quiet Man whiskey, agrees. “Irish whiskey is definitely experiencing an upturn in fortunes, we are seeing a growth in both consumer awareness and consumption of Irish whiskey,” he said. “It has been the fastest-growing sector in the alcoholic drinks market for the last decade.” Globally, Irish whiskey is on fire, and there are now 22-plus independent whiskey producers on the island. The opening of Hinch Distillery continues this trend with production even returning to Dublin, once a powerhouse for whiskey production, through Teeling Whiskey and Roe and Co. Teeling Whiskey has taken the whiskey world by storm, making history with its 24-year-old single malt; named the world’s best at the World Whiskey Awards, the first time an Irish whiskey has won this highly sought-after accolade. Indeed, the success of Irish whiskey doesn’t stop there, with superstar sports star Connor McGregor’s offering, Proper Number 12, selling a staggering $1bn worth of whiskey in its first year. On top of that, the most expensive bottle of Irish whiskey, created by distiller Louise McGuane, sold out upon its release. The 27-year aged single malt went for €6,500.
BUSHMILLS HOSTS WHISKEY AND CHEESE PAIRING MASTERCLASS
From left, Thomas Martin, Richard Morrison and Gareth McFarland enjoy Black Bush & Cheese at Pug Uglys in Belfast.
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HINCH DISTILLERY SIGNS DEAL WITH CORK-BASED BARRY AND FITZWILLIAM
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inch Distillery has signed a deal with independent premium drinks distributor Barry and Fitzwilliam to distribute its Ninth Wave and Hinch brands. Hinch, which launched a £15m distillery and visitor experience in November, said the Cork-based company will be its distribution partner in the Republic of Ireland. “Our products have secured listings in 25 countries globally, but Ireland is our homeland and we are delighted to have Barry and Fitzpatrick as our distributors here,” said Dr Terry Cross, chairman of Hinch Distillery. “We know they have a track record of looking after some of the world’s biggest wine and spirits brands and, as a relatively new brand, we feel confident that Hinch can make its mark in Ireland with their help.” Michael Barry, MD of Barry and Fitzwilliam said: “Barry and Fitzwilliam have been appointed as the exclusive distribution partner for Hinch Distillery in the Republic of Ireland. We are Ireland’s largest premium drinks distributor with a portfolio of more than 120 beers, wines and spirits and we are delighted to be working with the Hinch team to bring these exceptional products to the Irish consumer.”
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ushmills Irish Whiskey has collaborated with cheese expert Ned Palmer to host two whiskey and cheese pairing masterclasses in Belfast’s Pug Uglys as part of the #BlackBushStories event series. The events were a first in Northern Ireland for Londonbased Ned and saw him showcasing his favourite Irish cheeses as he joined Bushmills Brand Ambassador Lauren McMullan to introduce guests to the arts of both whiskey and cheese tasting. Across the two evenings, guests discovered the similarities between the crafts of Irish whiskey distillation and cheese making, as they enjoyed a selection of complementary pairings of Bushmills’ best loved whiskeys with Irish cheeses, before having a go at creating their own pairings. Black Bush & Cheese was part of Bushmills Irish Whiskey’s #BlackBushStories event series, showcasing and celebrating the stories and talents of independent and spirited individuals who challenge traditional thinking in their fields and live outside the box. twitter.com: @Hosp_ReviewNI
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NEWRY BARTENDERS BOOST SKILLS THROUGH HOSPITALITY COURSE
Pictured are participants from the Newry, Rostrevor and Warrenpoint area who recently enhanced their skills and gained qualifications as part of the Diageo Learning for Life: Hospitality Elevator programme.
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ospitality workers from the Newry, Rostrevor and Warrenpoint area have recently enhanced their skills and gained qualifications as part of the Diageo Learning for Life: Hospitality Elevator programme. The Hospitality Elevator programme is aimed at over 18s currently working in the industry who are looking to increase their hours, level of responsibility and develop skills to aid career development. Free to attend, the course comprises of three locally-tailored, one-day modules and includes Diageo Bar Academy (spirits and beer training), as well as the opportunity for participants to be awarded with nationally-recognised qualifications in food safety and customer service. “The Diageo Learning for Life: Hospitality Elevator programme offers those already working in the industry additional training, providing them with skills that can really help to further their careers,” said Claire Hutchinson, corporate relations manager, Diageo Northern Ireland. “We had 14 participants take part in the programme which took place at The Bank Bar in Newry last week and the feedback has been extremely positive from both the individuals involved and their employers - we are already planning further Hospitality Elevator
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programmes for early next year.” The Hospitality Elevator programme operates alongside Diageo’s awardwinning Learning for Life: Bartending and Hospitality programme which was launched in 2014 and has seen more than 1,200 unemployed people graduate, progressing into careers in the UK hospitality industry. The programme is delivered by The Springboard Charity, Diageo’s specialist training partner. Michele McCreary, programme manager for The Springboard Charity in NI, said: “Developed out of established Springboard Charity models, and injected with exclusive Diageo content to support and enhance skills development in hospitality, the Hospitality Elevator course offers participants tailored opportunities to gain new skills, further qualifications and greater confidence. At the same time, it provides hospitality employers support to upskill, develop and retain their team members. “This is an excellent chance for bartenders and front-of-house staff to improve their prospects and offers the hospitality industry enhanced opportunities to further develop its talent. We have been extremely impressed by the enthusiasm and professionalism of all the applicants who have taken part in the Hospitality Elevator programme to
date - they are a credit to the industry.” Collette Lyons from The Bank Bar in Newry, who took part in Hospitality Elevator programme, said: “I had a brilliant time on this programme and really appreciate the opportunity. I learned loads over the few days and have gained new qualifications that will allow me to progress my career in the industry. I am excited about my prospects and look forward to taking part in further modules and masterclasses which would be relevant to my development.” The new Diageo Learning for Life: Hospitality Elevator courses will operate alongside Diageo’s award-winning Learning for Life: Bartending and Hospitality programme, which has had over 1,200 graduates since it launched in 2014. 83% of graduates from the hospitality and bartending programme go on to further training or employment, with 78% securing long-term employment. Hospitality Elevator is aimed at people currently employed in bartending roles who are looking to increase their hours, responsibility and/or skills. The course is completely free to take part in and comprises three one-day modules. Modules include BIIAB Level 2 Food Safety in Catering, BIIAB Customer Service Excellence and Diageo Bar Academy: Spirits & Beer, as well as locally tailored modules.
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HIGHLIGHTING A BOOMING TOURISM AND HOSPITALITY SECTOR DANNY COYLES, RECENTLY APPOINTED CHAIRMAN OF HOSPITALITY ULSTER, TALKS TO HRNI DANNY COYLES, The Anchor Complex Portstewart
WHAT IS YOUR BACKGROUND IN HOSPITALITY? I have lived locally in the North West all my life. I was born in nearby Ballymoney before moving to Portstewart with my family. I have been general manager in the Anchor Complex since 2004 and the complex, like the hospitality industry, is constantly evolving. The Anchor Complex is now one of the most sought-after venues in Northern Ireland with huge footfall of over 1,000 people each weekend enjoying an authentic North West experience. It’s important never to sit still and so I am keen to develop innovative ways to make sure we remain at the forefront of the industry. WHAT SIZE OF STAFF DO YOU HAVE? I currently have 72 staff working for me 38 • HRNI JANUARY
across the complex which includes the bar, bistro, nightclub and our Guest Inn, which has 20 rooms. Our staff are a diverse mix of locals, students and migrant workers who have made their home in the North West. I have always believed that staff are the key component of a successful hospitality industry and we make sure to treat our staff the best we can which pays dividends in the long term. Our high number of long-term staff and our low turnover rate is evidence of this. HOW IS THE TRADING ENVIRONMENT? The Anchor Complex, due to its prime location in Portstewart at the heart of the North Coast, particularly makes it a big draw with tourists. Year on year, we have seen an increase in the number of tourists coming through our
doors, especially with visitors from the Republic of Ireland and United States. However, we’re only scratching the surface - our hospitality and tourism offer in the North Coast and across Northern Ireland is so great that with the right incentives, we have the potential to attract many more tourists. 2019 has been a truly incredible year for the North Coast and the Anchor Complex. The weeklong North-West 200 is a crucial annual fixture in our calendar and of course, the return of The Open to the Dunluce Links at Royal Portrush Golf Club was phenomenal for the whole area and was a big boost for business. With the Irish Open hopefully returning in 2021, we have plenty to be excited about. These global events do not only highlight our booming tourism and hospitality sector but also our antiquated alcohol licensing laws. It’s important that action is taken immediately to remove the unnecessary impediments business constantly faces. WHAT ARE THE CHALLENGES IN THE SECTOR? There are several significant issues which urgently need addressed if we are to capitalise on our potential. As chairman of Hospitality Ulster, I will be making it a priority to reach out to and connect with the membership on all these issues. Collectively, we have the ability to make a difference. Easter is an important time for business. In the North Coast, the majority of our trade takes place between Easter and the end of summer. This gives a small window for business to make profit and so it is vital that the opening hours across the Easter period are modernised. It is incredibly difficult to explain to tourists visiting the area on Good Friday that we cannot serve them a glass of wine with their meal. This is unsustainable. If we are to entice tourists to continue visiting Northern Ireland, Air Passenger Duty and hospitality VAT must be dealt with. Abolishing Air Passenger Duty and reducing hospitality VAT to the same levels as the Republic of Ireland will allow us to make our hospitality offer more authentic. It is not feasible to share a land border with another country while continuing to have the second
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profile highest hospitality VAT in Europe. A common-sense approach is needed. The regressive and out-of-kilter non-domestic rating system, which is a burden on many colleagues in the industry, urgently needs updated. With some members struggling to make a living, we need our elected representatives working together to support the hospitality industry which contributes £1.2bn to the local economy. We are expected to provide that important tourism welcome which will entice visitors to return and so it is only right that we are appropriately looked after. Dealing with business rates and VAT would go a long way. Staffing issues can be a problem right across the industry. With Brexit ahead of us, we need the Home Office to come to some sort of arrangement which allows migrants to work here. With significant gaps in the workforce, migrants have played an important role in filling these gaps. In the next few years, we will need to source 2,000 chefs, it’s critical that we act now. WHAT ARE YOUR EXPECTATIONS FOR 2020? 2020 is set to be another incredible year not only for the Anchor Complex but for myself personally, in the role of chairman of Hospitality Ulster. I am very proud to have assumed this role and I am excited for the opportunities and challenges which lay ahead. The stellar Top 100 Hospitality Businesses awards night will kick the year off in style and I am looking forward to hopefully getting around to speak to everyone on the evening. With a new set of MPs due to be elected, we want and remain hopeful that Stormont can be reconvened. I am committed to ensuring that the issues which are important to Hospitality Ulster members are front and centre of the political agenda. In any future Executive, we need a Programme for Government which recognises and places importance on the role which the hospitality and tourism sector plays as a key driver of the economy. Hospitality Ulster is in great hands. Colin and the ops team continue to do fantastic work in a very difficult and challenging environment. Despite the challenges, Hospitality Ulster always has the strongest and clearest voice and importantly, access to the key people in policy and government. I am looking forward to playing my role in improving and advancing the hospitality industry, as a whole. www.hospitalityreviewni.com
INTRODUCING THE NEW HOSPITALITY ULSTER BOARD ALAN DUNLOP, The Bushmills Inn Bushmills
ANDREW BOGAN, Bogan’s Bar Omagh
ANDREW ROBINSON, McConville’s Portadown
BRIAN CULLEN, Lough Inn Enniskillen
CIARAN McCAUSLAND, The Brewer’s House Donaghmore
CIARAN SMYTH, Voodoo Belfast
DAWN COOK, Parlour Bar Newtownards
DERMOT FRIEL, Friel’s Bar Swatragh
GARETH MONTGOMERY, Patton’s Bar Cloughmills
GAVIN BATES, White Horse Inn Saintfield
JOHN McGIRR JNR, Sally’s Omagh
MARK McCRORY, The Dirty Duck Holywood
MARK STEWART, The Coachman Magherafelt
MICHAEL CADDEN, Enniskillen Hotel and Lusty Beg Enniskillen
MICHAEL STEWART, House Belfast
NIALL MCDERMOTT, Park Bar and Phoenix Bar Derry/Londonderry
PAUL McCONAGHY, Ashburn Hotel Lurgan
STEPHEN REYNOLDS, The Front Page Bar Ballymena
TONY BENNETT, Bennett’s Bar Portadown
TONY O’NEILL, Coppi Belfast
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SPEND NEEDS TO MATCH HOSPITALITY GROWTH OPPORTUNITIES COLIN NEILL, CHIEF EXECUTIVE OF HOSPITALITY ULSTER, OUTLINES THE CHALLENGES AND POTENTIAL FOR THE HOSPITALITY INDUSTRY IN 2020
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019 has felt like listening to a broken record. A year in which we have not moved any further forward with political stagnation at Westminster and Stormont over the failure to re-establish the Executive or find agreement on Brexit. The implications of a non-sitting Stormont and a divided Parliament means the issues which are vital to the hospitality industry - one of the biggest drivers of the local economy - are not being properly grasped. At Hospitality Ulster, we remain steadfast in our call and hope for the return of a new Executive in the New Year. It is also imperative that a Brexit deal is found. The implications of failing on these are too great to risk. Time and again, we have been promised government support which will drive the industry forward, and time and again we have been failed. The assurances of former chancellors who have promised to review Air Passenger Duty have yet to come to fruition – action must be taken now to deal with this issue. Hospitality Ulster has led the calls for the abolition of Air Passenger Duty which is critical if we are to grow our tourism numbers. Tourism is a vitally important revenue stream for many businesses and is a growth opportunity for all the hospitality industry across the province, which is the backbone of that special welcome and offer that is marketed worldwide. While tourism numbers are continuing to rise, the overall spend is not necessarily being matched. We need to continue to invest in the industry so that everyone experiences the positive contribution. However, if we are to grow the sector to its full potential, we must deal with the issue of recruitment. A significant part of the region’s hospitality workforce comes from outside the UK and so the uncertainty which surrounds immigration controls in a post-Brexit UK needs addressed. The high hospitality VAT rate which is the second highest in Europe coupled with the fact that we share a land border with the Republic of Ireland puts us at a distinct competitive disadvantage. It is imperative that the rate is cut in Northern Ireland so we can continue to grow a
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vital part of the regional economy. Not to mention our crippling business rates, which as the highest in the UK, are an unsustainable situation. If the Government does not step in and at least introduce the same rate reliefs available to our counterparts in Great Britain, this will result in staff being paid off and businesses closing as they struggle to make ends meet. Another consultation on liquor licensing has just closed. It was not so long ago that a Bill to reform our outdated licensing laws had already been introduced to the last Assembly, prior to its collapse, with much of the heavy lifting in terms of drafting already carried out. By re-consulting it may feel like we are back to square one, but with the last consultation now seven years old, it is vital that this is updated and ready for action once we have a government, allowing them to move forward swiftly and decisively in addressing the outdated law as it currently sits. The hospitality sector has had to adapt to changing trends which are reshaping the industry. We know that people are now placing greater value on the overall experience and there has been a growth in those wanting lower and no
alcohol beers. Meanwhile, the industry is reacting to the important changes that need to be made in relation to food intolerances and allergies, with many modifying menus to accommodate changing dietary requirements. These issues are not going to decrease in importance any time soon and we are rising to that challenge. Despite this uncertainty, there is plenty to be excited about. The Top 100 Hospitality Businesses awards, which recognise the individual hospitality businesses across Northern Ireland and celebrates all that is great about the industry, will kick the year off on a strong footing. 2020 also sees Danny Coyles and Tony O’Neill assume the roles of chair and vice chair of Hospitality Ulster. I have no doubt that, along with the hardworking and dedicated board, this leadership duo will continue to push hard for the necessary changes for the industry. Our members are our number one priority and together we are committed to providing training and development opportunities which can make the industry a career of choice. On that note, let’s raise a glass to a successful and prosperous 2020 for all in the hospitality industry.
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hotelnews
IBIS HOTELS BELFAST CELEBRATE 10 YEARS ANNIVERSARY WITH £1.5M INVESTMENT A
ward-winning hotels Ibis Belfast City Centre and Ibis Queens Quarter are celebrating 10 successful years in business with a £1.5m investment. Owned and operated by Andras Hotels, the two hotels have a combined staff of 51 and have enjoyed consistent month-on-month occupancy rates exceeding 85% over the past 12 months alongside outstanding guest satisfaction ratings. Recently Ibis City Centre achieved the number one position in the CX Championship Awards which grade customer service excellence across over 100 Ibis Hotels in the UK. The two Belfast hotels are now to undergo a £1.5m investment in their lobbies and bedrooms, to be completed over the next two years. “We are thrilled to be celebrating 10 hugely successful years with our award-winning Ibis teams,” said Rajesh
The team at Ibis Queens Quarter: Erika Usele, Katarzyna Blaszczyk and Rebecca Tyagi, manager.
Rana, director of Andras Hotels. “The standards in both our City Centre and Queens Quarter hotels are consistently high. That attracts return bookings and word-of-mouth recommendations by satisfied guests. “In terms of success in the hospitality industry, we believe our core strengths lie in excellent service, affordable pricing, high standards and continual team development and investment and the
£4M CONTRACT APPOINTED FOR HASLEM HOTEL IN LISBURN
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it-out company Konstruct Interiors has been awarded a £4m contact to undertake works at a new four-star hotel in Lisburn. The company specialises in delivering bespoke, fit-out projects for high-end residential, corporate workplace, retail and hospitality outlets across the UK and Ireland and was awarded the contract for the new Haslem Hotel in Lisburn after completing work at a number of five-star properties in Kensington and Mayfair. Konstruct Interiors, which is currently enrolled in the Ulster Bank Entrepreneur Accelerator programme, will be responsible for the conversion, refurbishment and fit out of The Haslem Hotel, Lisburn’s first city centre hotel which will be operated by leading hoteliers, the Beannchor Group. Boutique hotel Haslem will be the first project in the hotel sector in Northern Ireland undertaken by Konstruct Interiors to date and the company expects this high-spec addition to its portfolio will generate more opportunities for work within the local hospitality industry. From left, Martin Kernan, director, Konstruct Interiors, with John Ferris, entrepreneur development manager, Ulster Bank.
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constant evolution of the Ibis brand. “Guest satisfaction underpins every aspect of our hotels. We concentrate a lot of our time, effort and money into attracting, training and retaining the best people for the right jobs to ensure they deliver the Ibis warm welcome. “We support and develop our talent through our Andras Academy, which encompasses training and development for all levels, from apprenticeships and student placements to graduate and senior management programs. “Our team are the direct interface with our guests, so their professionalism is paramount. They are proud of what we do and take their role as ambassadors not only for the brand but for Belfast.” Andras Hotels was founded in Belfast in 1981, and currently operates six internationally-branded hotels with 1,000 beds in Belfast.
GET A TASTE OF GALGORM WITH OWNLABEL GIN LAUNCH
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algorm Spa and Golf Resort is launching its first premium own-label gin, developed in partnership with Northern Ireland artisan From left, Colin Johnston, managing gin producer, director, Galgorm Collection, and Gareth Copeland Irvine, founder of Copeland Distillery. Distillery. Using botanicals harvested from Galgorm Estate for an authentic local taste, Galgorm Estate Gin is the resort’s first own-label spirit. Launched on November 29, Galgorm Estate Gin is available within the Resort and across the Galgorm Collection Portfolio, including Templeton Hotel in Antrim and Fratelli and Café Parisien in Belfast City Centre. “A fresh and innovative new gin producer, Copeland Distillery was a natural partner to help us create a premium drink which perfectly embodies the taste of Galgorm and complements the decadent gin experiences on offer at the Resort,” said Colin Johnston, managing director, Galgorm Collection. twitter.com: @Hosp_ReviewNI
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THESTATS
BROWN TROUT GOLF AND COUNTRY INN, AGHADOWEY, COLERAINE
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hree new bedrooms have just been opened in time for Christmas at the Brown Trout Golf and Country Inn, while all 15 existing rooms have been upgraded to a four-star standard. “This year’s business has seen a slight increase in food and beverage, but also an increase in costs across the board so margins are tighter,” says Jane O’Hara, manager of the Brown Trout Golf and Country Inn. “One highlight of this year was celebrating 50 years’ service of our bar manager and host Gerry McIlwaine who started with us at 15 and is still going strong. “Another highlight has been the success of our chef Alex Taylor and his commitment to his own garden, and we are aiming to develop another area for him this year to provide as much homegrown produce as possible. “Our ethos is to create lifetime customers and we continue to do this by building a relationship with our customers
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who return to us both personally and with their next generations. “We are blessed with a local work force who are friendly and caring by nature and seem to like sticking around so staff turnover rate is incredibly low as working here is a way of life.” Brown Trout is part of the Original Irish Hotels collective of three- to five-star properties. “All of us found the effect of the threat of Brexit cost us about 20% of French and German business last year,” says O’Hara.
HOTEL OPENED: Jane’s father Bill O’Hara took over the Inn in 1958 and it opened as a hotel in 1993 under Bill Junior. OWNERSHIP/ REFURBISHMENT HISTORY: 1940s - farm with McAleeses bar run by Jane’s Aunt Cissie O’Hara (next to American air base during war); 1950s - became The Brown Trout Inn; 1960s - one of Northern Ireland’s first grill bars serving chicken in a basket and t-bone steaks, and a popular dance venue with live music every night; 1970s - Golf Course opened on site, destroyed by terrorist bomb; 1980s - reopened as inn/bar and wedding venue; 1990s - opened as three-star golf hotel, sister Jane returns from London to run operations; 1999 - Northern Ireland’s first five-star cottages; 2000s - complete kitchen upgrade, all rooms on second upgrade and new rooms added, extra dining space created; 2020 - planning to create more dining space and upgrade carpark to take more camper vans. EMPLOYEES: Nine full-time, up to 20 part-time casual ROOM NUMBERS: 18 bedrooms and four two-bedroom cottages STYLE: People describe it as going back to happy memories with a modern twist. GUEST PROFILE: Guests are from every walk of life and social status; it seems to work. USPs: It is not just dog friendly, it is people friendly. FOOD & BEVERAGE: Food and beverage service is casual but professional, and served every day of the year. Real produce and great flavours, inspired by chef Alex, are carried through by his team. Breakfast served every day to noon is a people pleaser.
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MAKING HOSPITALITY MORE ATTRACTIVE AS A CAREER CHOICE NI HOTELS FEDERATION PRESIDENT STEPHEN MELDRUM TALKS TO ALYSON MAGEE
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arking its 20th anniversary in 2019, the Northern Ireland Hotels Federation (NIHF) also welcomed Stephen Meldrum on board as its new president. The general manager of Northern Ireland’s biggest hotel, the Grand Central in Belfast, replaced outgoing president Gavin Carroll at the Federation’s flagship event Hospitality Exchange in October. Honoured to take on the role, Meldrum says assuming the presidency during the 20th anniversary celebrations made it even more special; particularly the recognition of 20 Hospitality Heroes 48 • HRNI JANUARY
to mark the occasion. “Every year we normally recognise one Hotel Hero, someone who has been an ambassador for our industry,” he says. “Last year, we decided to do something slightly different and recognise 20 people you might not see day to day from housekeepers to kitchen porters, but are an integral part of our business. “As a business, you could put forward someone you felt deserved it and explain why, and it was then independently judged. It was amazing to see what it meant to those team members, who are true ambassadors for our sector.” Showcasing the breadth of the hotel sector, Meldrum says the anniversary initiative aligns well with one of the main aims of his presidency, improving the image of the sector as a career choice. “The perception is it’s long hours and very poorly paid, and we’re trying to combat that and re-educate parents and career teachers because it is truly an amazing industry,” he says. “It’s one of the only professions I can think of in which you can start at the very bottom rung of the ladder and work your way up to senior management with no professional qualifications prior to arriving. Simply through having a good attitude and determination. “The NIHF has been working on the idea of a collaborative network for the industry to address the image issue and highlight career opportunities. I’m delighted to report that HATS (Hospitality & Tourism Skills initiative) has recently appointed a project director and is operational in 2020.” Northern Ireland has many hoteliers who are committed to investing in both their properties and their people, he says, with everyone from large hotel groups to independent operators working closely with local colleges and universities to find and upskill team members. “That’s what my focus will be, helping to attract more people to the industry,” says Meldrum. “People talk about the unsociable hours and yes it’s a 365-day, 24-hour operation, no doubt about that, but it also gives people flexibility. I have single parents who work with me, who
can drop their kids to school and come in and do a five- or six-hour shift and be home to pick their children up or they may just want an evening job. It gives a broad spectrum of people a lot of flexibility.” NIHF’s established events will return in 2020 including its housekeeper and receptionist awards and Hospitality Exchange in October, with planning already underway to enhance the programme. And Taste of Tourism is set to return in April, reflecting an ongoing focus on food and beverage as part of the local tourism offer. One of the aims of the conference is to encourage young people into cheffing to address a critical skills shortage in the UK and Ireland. “Again, it’s one of those professions in which you can work your way up to executive chef level and get lots of recognition,” he says. The Federation will also continue to collaborate with other industry bodies from the Northern Ireland Tourism Alliance to Tourism NI on projects benefiting the wider hospitality trade. Meldrum welcomes Tourism NI’s new Embrace a Giant Spirit destination brand. “I think it’s good to have that USP,” he says. “The Wild Atlantic Way was hugely successful for Ireland, and I think this initiative brings Northern Ireland something new. Embrace a Giant Spirit brings a lot of our amazing experiences together from the Giant’s Causeway and the Derry City Walls to Titanic Belfast and our famous food and drink offerings. There’s lots of joined up thinking there.” Challenges, meanwhile, include an ongoing lack of local government to represent hospitality interests in Northern Ireland, and the impact of uncertainty around Brexit. “This limbo period is probably more damaging because people are over analysing what will happen,” says Meldrum. “From our point of view, we need to have all-Ireland access. We don’t want to go back to a physical border or any barriers that may inhibit people travelling north. “From a labour point of view, migrant workers have traditionally been a large proportion of our workforce and we are finding they’re not as interested in
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coming to Northern Ireland or hoteliers have seen some of their migrant workers going home.” Despite the Brexit uncertainty and more cautious spending on the part of consumers, he says hotels have held up well. “Based on the number of bedrooms that came into Belfast, certainly rate has probably taken a little bit of a downward turn but there are still a lot of people coming into Northern Ireland, there’s no doubt about it. There’s a real optimism in Northern Ireland as a destination.” CAREER CHANGE As is the case with many successful leaders in the local hospitality industry, Meldrum had different aspirations in mind at the beginning of his career. Having played piano and a number of brass instruments, he had his sights set on becoming a music teacher when a part-time job at the Chimney Corner on the Antrim Road ignited his interest in the hospitality industry. “I was lucky in that I was given a lot of flexibility to work around different departments, and I just loved the freedom,” says Meldrum. Hospitality became a full-time job and he managed a small bar and restaurant before “18 years ago, taking a leap of faith and joining Hastings Hotels”. Since then, he has worked his way around most of the properties in the group, progressing from restaurant manager to GM at Ballygally Castle and then the Everglades, Culloden and Slieve Donard. www.hospitalityreviewni.com
“When I joined Hastings Hotels, I didn’t have a professional qualification within hospitality,” says Meldrum. “Since joining the Hastings group, they have given me the opportunity to attend or get experience in so many aspects of hotel management. This has undoubtedly helped me to work my way up to manage what is Northern Ireland’s largest hotel.” He was quite content at the Slieve when Howard Hastings called about the role of GM at the Grand Central. “They’re all amazing properties and I’ve a lot of friends and colleagues in those hotels but, to be given the opportunity to open something so iconic, I couldn’t really not take the opportunity,” says Meldrum. Taking inspiration from high-end hotels in London and New York, the Grand Central sits apart from the other Hastings Hotels properties in its style and concept. “It’s great being able to build your own team,” says Meldrum. “I was able to bring people from some of the other hotels who were ready for the next step in their journey, as well as people who’ve never worked in the industry before. Creating your own culture, but within that wider Hastings brand, was really exciting.” Many of the original managers joining the new team for the Grand Central’s opening in June 2018 are still in place, with the staff currently totalling around 125 full-time and 100 part-time team members.
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“I’ve very lucky,” says Meldrum. “I’ve got a young team and they’re so enthusiastic. At the start, people were all talking about the ‘wow’ building but now all the comments are about the staff and the individuals. It’s the people who animate it and bring it to life, and that’s very rewarding for me and the team.” With 300 bedrooms, the Grand Central is ideally placed to capture the conference market in collaboration with convention centre ICC Belfast. “For a conference organiser, it’s easier for them to keep as many delegates under one roof as they can,” says Meldrum, “and we have the Europa literally a stone’s throw from here so that gives us 572 rooms between both properties. It’s a very powerful thing to go out to market with, and we’re getting a lot of big business like that.” Locals have also become a vital part of the customer base from office workers coming in for breakfast and lunch to the queues of people waiting their turn for afternoon tea or a cocktail in The Observatory on the 23rd floor with its panoramic views across Belfast. Enjoying said view last month was Arsene Wenger, who filmed there with Sky Sports while in Belfast for the annual meeting of the International Football Association Board. While The Observatory offers a more exclusive experience with table service only, the Grand Café on the ground floor is informal and relaxed. And on the first floor, Executive Head Chef Damian Tumilty has been exceeding expectations of hotel cuisine with his menu in the Seahorse Bar & Restaurant. Meldrum is only sorry Sir William Hastings passed away before the Grand Central opened and misses the Hastings Hotels founder’s weekly visits to his properties, where he knew all staff by name. JANUARY HRNI • 49
q&a
A DAY IN THE LIFE HEATHER ALEXANDER, OPERATIONS MANAGER, ARMAGH OBSERVATORY AND PLANETARIUM WHAT IS YOUR CURRENT ROLE? My current role in the Armagh Observatory and Planetarium is operations manager; however, I started out as an education officer. I am responsible for the running of the Planetarium facility on a day-to-day basis. I take school and public tours in the Planetarium, run Digital Theatre shows, create and set up events, and have developed bespoke tours of the historic Observatory building. WHAT IS YOUR BACKGROUND? My background is in History and Museum Studies. I have an undergraduate degree in History and a Master’s in Museum Studies. I have a passion for history and portraying it to the public and the Armagh Observatory and Planetarium is the perfect place to allow me to put this passion to work. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Every job has its ups and its downs, and thankfully my job mainly deals with the ups. It is wonderful getting to work with school children and the public and teaching them everything from space exploration and scientific developments to the history of the Armagh Observatory and Planetarium. We work with people of all ages, and one of the highlights for me is getting to work with the older generations and talking about their own memories of the Moon Landing, rocket launches on TV and the fall of the Bovedy Meteorite in Northern Ireland in 1969. Another excellent aspect to the job is setting up all of the exciting events for the public to attend to learn more about different topics. This year in particular was focused on the Moon Landing in 1969, and we had so many events on that I’m positive all of Armagh walked through our doors. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Like any job in the public sector, working with limited budget is always a challenge, but we have managed to create some fantastic events with what we have been given. We always find a way to make things work, and that is one of the many positives about the job. The public come first, and whether we have £10 or £10,000, we will do our very best to make the experience one to remember. OUTLINE A TYPICAL DAY Every day is different, but if I had to outline it, it would be: open the building first thing in the morning and switch on the exhibition area and the Digital Theatre. Then get everything ready for your school visits. Check the rota to ensure you know what schools will be onsite that day and confer with the rest of the team about the running of the day. When your school arrives, take them on their two-hour tour. They get one hour in the digital theatre, then 30 minutes in the workshop and 30 minutes in the exhibition area. After that, it is tidy-up time and lunch. 50 • HRNI JANUARY
Once that is complete, you then have time to answer emails and work on any upcoming events that you’re a part of. There is also time for tea and coffee in there too. Some days will have training with our astronomers on the latest astronomical discoveries and theories, and other days we will have senior groups in the afternoon for a show and some tea, coffee and scones. PROUDEST MOMENT OF YOUR CAREER TO DATE The proudest moment of my career to date, is the 20th July 50th anniversary celebrations for the Apollo 11 Moon landing. This was an event that had been in the works for over one year. The Museum of the Moon came to The Mall in Armagh and we had shop window competitions for the local shops. I was in charge of running the whole Planetarium building that day, while my line manager was in charge of running the events on the Mall. We were the CapComs of the day. It was something I never thought I would have been in charge of. We knew the volume of people coming through the doors and going down onto the Mall would be huge, and we needed the Planetarium to be a well-oiled machine. I made that happen. The public were extremely satisfied with everything that happened during the day, and once the evening started to wrap up, the team all joined together and had their own celebration with some well-deserved pizza. If I had to choose one more proud moment, well it would have to be the time I did an interview with Alan Carr and Melanie Sykes for BBC Radio 2, all in promotion of the Apollo 11 50th Anniversary. It was the best 10 minutes I’ve ever spent on the telephone, and I made Alan Carr laugh! BEST THING ABOUT THE LOCAL SECTOR The best thing about being involved in the local tourism sector is everybody knows each other. Everyone knows everyone and we’re all passionate about each other’s ventures. The support you get from people in the same type of role as you is unbelievable, and it is a really bonding thing to know that you go through the same experiences every day. We all support each other, and in my mind, no one is your competition in the tourism sector, not in Northern Ireland. We’re a small country and we’re passionate about what we have and, by supporting each other, we’re helping each other and promoting the amazing things Northern Ireland has to offer. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? My favourite thing to do to unwind away from work, is to write. I am an aspiring novelist and frequently find myself drifting into fantastical worlds that just need to be explored. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW When I drive to work each morning, I practice my karaoke skills in the car. I find it helps to get me into a better mood, as I am definitely not a morning person. (Heather Alexander is pictured, centre, with the Plantetarium team.) twitter.com: @Hosp_ReviewNI
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DRIVING VISITOR DEMAND FOR BELFAST BY GERRY LENNON, CHIEF EXECUTIVE, VISIT BELFAST
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019 was a landmark year, as we celebrated 20 years of Visit Belfast and – more importantly – tourism growth for Belfast and Northern Ireland. Twenty years ago, Belfast City Council and Tourism Northern Ireland worked together to set up the Belfast Visitor and Convention Bureau, borne out of singular determination to see tourism play a key role in the city’s regeneration and renaissance. Since then, we’ve come a long way. We’ve seen overnight trips to Belfast grow from around half a million in 1999 to 1.6m last year, while the associated spend with those trips has grown from £80m to £395m. Belfast’s hotel stock has almost doubled to just under 5,000 rooms and hotel room sales have jumped from 374,000 in 1999 to over www.hospitalityreviewni.com
1.3m in 2018, and the visitor economy as a whole has grown four-fold and now supports over 19,000 jobs. From the very start, our partnership ethos has been at the heart of what we do, and since 1999, Visit Belfast’s partner base has grown significantly and now represents more than 500 tourism businesses and services, contributing over 40% of our overall operating budget. Looking back on 2019, it’s shaping up to be another good year for the tourism industry: • In the first 10 months of the year, over one million hotel rooms were sold in Belfast – 7% up on last year – and bolstered by large events like The Open in July • Almost 7m air passengers travelled through our airports between January
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and September, up 2% • At the time of writing, travel advisors in Visit Belfast’s three Visitor Information Centres have handled over 825,000 enquiries whilst our website has received over 1.5m visits • 73 conferences brought in an estimated 20,535 delegates to Belfast, generating 60,190 conference bed nights and an economic impact of £27.5m • 146 cruise ships arrived into Belfast this year, bringing an estimated 275,923 passengers and crew (+45%), including, for the first time, Disney Magic, and MSC’s Meraviglia with over 4,500 passengers and crew This good news is against a challenging backdrop and further growth is definitely not guaranteed. Brexit still looms large and as I write before the December Westminster election, we are still experiencing political upheaval – not least as we approach the third anniversary of Stormont’s hiatus (a situation I’m sure we all want to see resolved sooner rather than later). What I can say with confidence is that Visit Belfast’s core purpose remains unchanged – our focus is to grow the visitor economy by driving visitor demand for Belfast through conferences, cruise ships, groups and city breaks. We’ve come through unstable times before, and the tourism industry has proven itself to be a resilient one. Tourism has played a central role in Belfast’s transformation into a place that people from all over the world now want to live in, work, invest, study and visit, and I am certain that this will continue to be the case. Next year will see the Game of Thrones legacy projects in locations like Banbridge and Belfast start to open, Belfast City Council’s Cultural Strategy will start rolling out and they will continue to work towards the creation of a new signature visitor attraction for the city through the Belfast Region City Deal, and private sector investment in hotel development continues to add rooms to the city’s accommodation portfolio. It has been an exciting two decades. The city has flourished, with new attractions, new experiences and new hotels providing an ever-increasing list of reasons to visit. Here’s to the next 20. JANUARY HRNI • 51
tourismprofile
DEVELOPING NI’S NEW DESTINATION BRAND STEPHEN FINLAY, EXPERIENCE BRAND PROGRAMME MANAGER AT TOURISM NI, TALKS TO HRNI merely a communications brand. In TELL US ABOUT YOUR BACKGROUND? other words, the brand had to be based I joined Tourism NI as policy & insights on actual experiences not just on a manager in 2012 at the height of the promise. And we wanted to ensure that Our Time, Our Place campaign, which our new brand would work for both was a very exciting year for the tourism large operators and small SMEs and sector in Northern Ireland. I went micro businesses. This way, all regions on to become director of corporate in NI could be part of it and would development before moving to England benefit economically. We studied brand in 2016 to the position of Tourism Lead development processes in other countries with the South Downs National Park, Britain’s newest national park. This was an interesting role to promote sustainable tourism across this large coastal and rural region of south east England. During this time, I helped design a collaborative tourism programme to promote new tourism experiences across England’s national parks. This became known as The English National Park Experience Collection. We secured £1m of funding from the Discover England Fund and the programme Stephen Finlay, right, with Julie Wakley, Tourism went on to receive the Outstanding Ireland and Wendy Gallagher, Causeway Coast Foodie Tours at World Travel Market in November. Contribution to Tourism award from Visit England. WHEN DID YOU REJOIN TOURISM NI? My family returned to Northern Ireland in 2018 for the birth of our second child and I was reappointed by Tourism NI to manage the development of a new destination brand for Northern Ireland. DID YOU HAVE A CLEAR CONCEPT OF THE BRAND FROM THE BEGINNING? We knew that the ‘giant’ concept resonated well with visitors to Northern Ireland, so we tested a number of ‘giant’ propositions within our six core markets. Northern Ireland – Embrace a Giant Spirit was the winning concept. We also tested a range of brand logos all designed by Northern Ireland’s internationally acclaimed artist, Colin Davidson. Again, we had a very clear winning design. And so the brand was born. OUTLINE THE PROCESS OF DEVELOPING/REFINING THE BRAND I wanted to develop an ‘experience’ brand for Northern Ireland and not 52 • HRNI JANUARY
such as Canada and Finland but in the end, we developed our own bespoke brand framework which is unique to Northern Ireland. The experience brand comprises two interweaving elements 1) sharing the giant spirit of Northern Ireland and 2) awakening the giant spirit within our visitors. We launched the brand with over 20 demonstrator experiences across Northern Ireland and we hope to bring many more experiences under the Giant Spirit umbrella in the coming months and years. TELL US ABOUT THE FEEDBACK RECEIVED DURING MARKET RESEARCH The international research showed that the brand has the potential to significantly increase interest in visiting Northern Ireland. Findings indicated a potential uplift of 32% in likelihood to visit Northern Ireland in the next five years, in turn equating to approximately £340m over the period. Our new approach to promoting Northern Ireland has been roundly
endorsed by our industry and the enthusiasm and excitement from the trade and from the industry has been palpable, especially during the launch of the brand at World Travel Market in London. HOW DID TOURISM NI SELECT THE BRAND EXEMPLAR EXPERIENCES? We ran a series of workshops across Northern Ireland and invited submissions from experience providers which were then accessed by our team during subsequent site visits. The first wave of experiences (found at www. embraceagiantspirit.com) represents a compelling collection that brings the brand to life perfectly. Feedback from the travel trade has been extremely positive. HOW OFTEN WILL NEW EXPERIENCES BE ADDED? We hope to add new experiences annually and new businesses or existing attractions who are interested should contact Tourism NI’s experience development team for more information on how to do this. WHAT DOES EMBRACE A GIANT SPIRIT MEAN TO YOU? Sometimes we can take for granted the very thing that makes Northern Ireland unique – our people. Research consistently tells us that we are a warm and welcoming people, a land built by pioneers and entrepreneurs and rich in cultural history. This is what makes us stand out, so it seems sensible to me that we develop a band that promotes the giant spirit of our people. But the aspect that I particularly like is the secondary focus of the brand which is to awaken the giant spirit in our visitors. We want to help them connect with new people, develop new perspectives and find space for personal relaxation and renewal. I hope to see many new experiences come under the brand umbrella and to watch as the brand is rolled out by our partner agency, Tourism Ireland, in international markets. Ultimately tourism is an export industry and it will be great to see the brand work by providing economic benefit across our entire community through an uplift in visitor numbers and spend.
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A STANDOUT YEAR FOR TOURISM WITH THE 148TH OPEN AND A NEW DESTINATION BRAND BROADENING NORTHERN IRELAND’S INTERNATIONAL APPEAL, ONGOING INVESTMENT IS REQUIRED TO MAINTAIN MOMENTUM, TOURISM NI CHIEF EXECUTIVE JOHN McGRILLEN TELLS ALYSON MAGEE
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rom hosting a record-breaking 148th Open at Royal Portrush to launching the new Embrace a Giant Spirit brand at the World Travel Market (WTM) in London, 2019 has been a standout year for Northern Ireland’s tourism sector. Inroads have been made into lucrative international tour operator and conference and incentives markets. And Tourism NI’s first collaborative venture with Failte Ireland and Tourism Ireland, Taste the Island, has paved the way for further all-Ireland initiatives. “I think this is my 30th year in the public sector and it’s been by far the most enjoyable I’ve ever had,” says John McGrillen, chief executive of Tourism NI. “To have such an integral role in delivering one of the great sporting events on the planet, you couldn’t ask for a better opportunity.” Setting out to achieve the biggest sporting event in Northern Ireland’s history, and the best for organiser The R&A, McGrillen is confident both aims were achieved with The 148th Open in July breaking the attendance record for practice days and second only to St Andrews in 2000 for competition days. Good news surrounding The Open continued right up until the end of the year with confirmation by the R&A in December that the event delivered more than £100m of economic benefit for Northern Ireland. “What really stood out for The R&A was the way the Northern Ireland public sector, the tourism industry, the golf club and the councils all worked in concert in a way that made it really easy for them to deliver such a massive event in a place they’d never done it before,” says McGrillen. “And, from our perspective, to have those images of the fantastic coastline beamed into 600 million households across the globe was an unprecedented opportunity and I think we will see significant benefit from that for years to come.” Northern Ireland’s links courses 54 • HRNI JANUARY
Pictured at the WTM launch event are, from left, artist Colin Davidson; John McGrillen, chief executive, Tourism NI; and Shane Clarke, director of Corporate Services and Policy, Tourism Ireland.
are already sold out for 2020, while momentum continues with the Irish Open set to return to Northern Ireland again in 2021 and The Open expected to return to Royal Portrush “in the near future”. Getting tourists interested in Northern Ireland’s lesser-known golf courses is a big focus to spread the benefits of the lucrative market. The success of The Open has demonstrated Northern Ireland’s ability to host major sporting events, and is likely to be followed with a bid to host the World Rally Championship in 2021. Nonetheless, “what we need to do is ensure we’re not just chasing events for events sake,” says McGrillen. “They need to be events that are going to deliver tourism benefits not just for the period of the event, but in the longer term.” EMBRACE A GIANT SPIRIT Tourism NI then followed the success of The Open with a bold move into new territory, launching its new destination brand for Northern Ireland – Embrace
a Giant Spirit – at London’s huge WTM exhibition in November. “I think that has landed really well,” says McGrillen. “People see it as a real opportunity to present a more positive image of Northern Ireland.” Currently featuring 23 experiences around Northern Ireland, the brand will be rolled out to include up to 50 in the next year, and has already attracted interest from major operators such as CIE Tours and Abbey Tours. “It’s really opened their eyes to the breadth of what’s on offer here,” he says. “Destination Management Companies believe some of these experiences are really well geared towards that higher-end incentive market we’ve been trying to grow over the last two to three years.” With driving tourism business into the regions and increasing visitor numbers year-round among goals of the new brand, Tourism Ireland is already forecasting tourism growth in Northern Ireland to exceed growth in the Republic of Ireland over the next few years.
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tourismprofile “The new brand gives us an opportunity to present Northern Ireland in a consistent and coherent way that will hopefully make it more attractive to people when they come onto the island of Ireland,” says McGrillen. TASTE THE ISLAND While Tourism NI’s collaborative relationship with Tourism Ireland is well established, 2019 marked the first time the two organisations worked together with Failte Ireland on an all-Ireland initiative. Taste the Island featured a series of events held from September to November, marking the first year of a three-year pilot project. “The target was the domestic market in its first year, and we were really taken aback by the number of events and how many people engaged with the initiative,” he says. “What we were trying to do was create a buzz around it, get people engaged and capture imagery that would allow Tourism Ireland to go out and promote Ireland as a food island in the off season this year.” Building on the success of NI Year of Food & Drink in 2016, McGrillen says the councils were instrumental in engaging with their local food and drink sectors to get events off the ground from Armagh to Derry. “But it’s really about driving visitor numbers from overseas so it will be interesting to see how we can convert the content and programme, and how well it’s received overseas,” he says. TOUR OPERATORS Hosting a number of high-profile tour operator events has, meanwhile, further boosted opportunities for growth in tourism. “One of the big highlights for me this year was The Travel Corporation holding their annual conference in Northern Ireland in August, the first time they have taken it outside of London,” says McGrillen. “They’re a huge multi-billionpound business and own somewhere in the region of 30 big brands including Trafalgar Tours, Contiki and Brendan Vacations. “They brought their 350 top sales people here for four days, and that gave us a real opportunity to showcase Northern Ireland to some of their big brands that operate right across the globe.” In November, the ANVR association of Dutch tour operators held its annual conference in Belfast, attended by 220 members. “That’s a really important market for us because it’s one of the few places where we have more than www.hospitalityreviewni.com
one direct flight daily into Belfast,” he says, with Easyjet flying into Belfast International and KLM into Belfast City. “It was a really good opportunity to showcase Northern Ireland as a short break destination.” Tourism NI’s annual Meet the Buyer event offers an opportunity to maintain and build on relationships with Incoming Tour Operators Association of Ireland members and increase the presence of local attractions and experiences on their all-Ireland itineraries. And securing Belfast as the base for Hosts Global in 2018 has generated around £10m worth of incentives business for Northern Ireland. Belfast will host Visit Britain’s Explore GB trade show in May. “That’s going to give us an opportunity to showcase Northern Ireland to big tour operators from right across the globe who are looking to programme for the UK,” says McGrillen. “Meet the Buyer has allowed us to showcase to people coming from Europe and the US, while Explore GB will open up avenues to places further afield like Australia, New Zealand and the Middle East.” With business tourism a major driver of growth in visitor spend, Tourism NI has also been working with Visit Belfast and the International Convention Centre (ICC) to highlight Belfast as a conference destination. Notable successes included the conference and incentive travel forum, C&IT, hosted by ICC last summer. “I think that landed extremely well with the industry and there have been leads generated off the back of it already for conference activity,” says McGrillen. “This year, I think a lot of the focus is going to be consolidating that effort and investment we made in 2019, building the size of our business tourism team and trade team and making sure we are out in those markets working on building and developing those relationships.” OPPORTUNITIES & CHALLENGES Tourism’s annual contribution to the local economy sits on the cusp of £1bn, and McGrillen is hopeful record visitor numbers and spend in 2018 will be matched in 2019. Trade from the US has increased, boosted by the use of single-aisle aircraft on trans-Atlantic routes in and out of Dublin. “Ideally we would like to see those direct links between North America and Belfast return,” says McGrillen. “We have seen a number of routes disappear or the frequency reduced, and APD still
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remains an issue.” Chinese visitors are also coming in increasing numbers, generally arriving by ferry from GB, with potential to expand the market further by adding greater capacity at favoured times of travel across the Irish Sea. While visitor numbers noticeably dropped off from the postponed Brexit date of October 31, boosted summer trade around The Open is expected to provide a counterbalance in the finalyear figures. “Leading up to the Brexit date, we could clearly see people were booking much later, taking longer to take decisions,” says McGrillen. “When consumer confidence falls, the number of short breaks taken seems to fall as well. “Our hope is that we get some real clarity around what is going to happen post-election and some of that uncertainty disappears and confidence returns, because our industry is dependent upon that.” Lack of government and budgetary constraints are, of course, compounding the uncertainty around Brexit. “The reality is we are in a very difficult fiscal space in Northern Ireland and we’re in a position where the demands on the health service continually increase and, as money gets allocated to deal with that, there’s less to go round for the rest of us,” says McGrillen. “Our challenge is to fight our corner and to continue to make the argument for investment in the tourism sector.” Payback on previous investment is easily demonstrable, he says, from Titanic Belfast, the Giant’s Causeway Visitor Centre and Derry’s Walls to The Open. “Some of those big investments that were made are really starting to pay dividends, and I would argue that we need to continue to invest in new product, in developing the capacity of the industry and in marketing. “Our last big wave of investment came in 2012-13. With the exception perhaps of the Waterfront Hall and HMS Caroline, there’s been no significant investment in new infrastructure for over a decade.” McGrillen believes the city deals offer great potential to develop smaller attractions as a second wave of investment for Northern Ireland. And in the meantime, a £25m Game of Thrones studio tour attraction is expected to open this autumn in Banbridge. “It’s been a very busy past year, and we’ll not be taking the foot off the pedal this year either. We’ll just keep moving, hopefully in an upward trajectory.” JANUARY HRNI • 55
tourismprofile
TOURISM IRELAND MARKETING PLANS TARGET 15% GROWTH IN OVERSEAS TOURISM REVENUE
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ourism Ireland launched details of its new three-year strategy for 2020-2022 and its marketing plans to promote Northern Ireland overseas this year, at an event attended by hundreds of tourism industry leaders from around Northern Ireland in ICC Belfast last month. The aim is to grow overseas tourism revenue to £658m (+15%) and visitor numbers to 2.57 million (+13%), by 2022. Tourism Ireland aims to spread the benefits of tourism more broadly across Northern Ireland on a year-round basis, to ensure the visitor experience continues to be world class. The new strategy is built on a set of sustainable destination marketing principles. In 2020, Tourism Ireland will roll out the new destination brand for Northern Ireland – Embrace a Giant Spirit – around the world. An extensive programme of trade, media and consumer communications will be rolled out in all of its main markets, giving Northern Ireland ‘stand-out’ on the international stage. Tourism Ireland will also continue to leverage the legacy of this summer’s hugely successful Open at Royal Portrush, reminding golfers everywhere about our world-class golf. Phase two of Tourism Ireland’s global campaign – Fill Your Heart With Ireland – was revealed at the launch. As in phase one of the campaign, the new ad features less visited attractions and locations (including Hillsborough Castle, Ballycastle, Rathlin Island and the walled city of Derry). From January 2020, the Fill Your Heart With Ireland campaign will be rolled out in over 20 markets around the globe. The period 2020-2022 will see Tourism Ireland transform its digital platforms and re-develop its entire suite of Ireland.com websites – which attracted more than 23 million visits this year – to ensure its digital marketing continues to be ‘best in class’ in the 2020s. It will use big data and artificial intelligence to reach potential visitors; this 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.
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Joan O’Shaughnessy, chairman, and Niall Gibbons, CEO of Tourism Ireland.
2019 PERFORMANCE 2
019 is set to be another record year for overseas tourism to Northern Ireland. Latest estimates indicate that, by year end, around 2.265 million people will have visited Northern Ireland, representing a +2% increase over 2018. Revenue generated by international visitors is expected to be £570m, also a +2% increase over last year, helping to sustain around 65,000 valuable jobs in communities across Northern Ireland. 2020-2022 2020 will undoubtedly present some challenges – not least the ongoing uncertainty around Brexit, which is likely to continue to impact on consumer confidence and, in turn, on travel from GB and some Mainland European markets. Other challenges may include economic and geo-political uncertainty, as well as constraints on the availability
of aircraft (particularly relating to the grounding of the Boeing 737 MAX). While recognising the various risks and challenges, Tourism Ireland believes that growth in overseas tourism can be achieved. By 2022, the aim is to grow overseas tourism revenue to £658m (+15%) and visitor numbers to 2.57 million (+13%). “We’re delighted to roll out Northern Ireland – Embrace A Giant Spirit in our key markets around the world in 2020, through an extensive programme of trade, media and consumer communications,” said Niall Gibbons, CEO of Tourism Ireland. “It’s a really exciting time for Northern Ireland tourism and this new brand presents us with an excellent opportunity to get real ‘stand-out’ for Northern Ireland on the international stage. Our message is that there has never been a better time to visit Northern Ireland.”
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tourismprofile
Liz Steele, Causeway Coast & Glens Borough Council; Shannen Kearney, Causeway Coast & Glens Borough Council; Alison Metcalfe, Tourism Ireland; Eimear Flanagan, Away A ‘Wee’ Walk, Belfast; and Sharon Scott, Taste Causeway.
Brian Connolly, Tourism NI; Jennifer Michael, National Trust NI; Ciaran Doherty, Tourism Ireland; Ciara McClements, National Trust NI; John Higgins, Giant’s Causeway; and Alex Mehaffey, Giant’s Causeway.
Karen Henderson, Visit Derry; Jennifer O’Donnell, Derry City and Strabane District Council; Niall Gibbons, Tourism Ireland; and Odhran Dunne, Visit Derry.
Charlene Shongo, City of Derry Airport; Niall Gibbons, Tourism Ireland; and Maressa McWilliams, City of Derry Airport.
Ghilian Campbell and Orlagh Murragh, Armagh City, Banbridge and Craigavon Borough Council; Terry Kelly, Killeavy Castle Estate; Ciaran Doherty, Tourism Ireland; and Sara McGeary, Armagh City, Banbridge and Craigavon Borough Council.
Barry Flanagan, Erne Water Taxis with Monica MacLaverty and Ciaran Doherty, Tourism Ireland.
Mark McGrann, Mid and East Antrim Council; Alison Metcalfe, Tourism Ireland; Ciaran Doherty, Tourism Ireland; and Beth Greenan, Galgorm Golf Resort and Spa.
Ian Bailie, Stena Line; Nuala Saul, Brack Tours Newry; and Niall Gibbons, Tourism Ireland.
Trevor Edwards, Plantsman Tours; Ciaran Doherty, Tourism Ireland; and Bobby Willis, Circuit of Ireland rally.
Alison Metcalfe, Tourism Ireland; Marie Clare McCabe, Mid and East Antrim Council; Ciaran Doherty, Tourism Ireland; Victoria Brown, Galgorm Golf Resort and Spa; and Jason Powell, Mid and East Antrim Council.
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JANUARY HRNI • 57
tourismoutlook
DEVELOPING DIGITAL CREATIVITY AND INNOVATION FOR TOURISM SUCCESS IN 2020 AND BEYOND BY DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL
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he power of digital is something which has infiltrated both the public conscious and the business world alike to enormous effect in recent years. Developments in digital media are revolutionising the various sectors of the tourism industry and indeed the need to respond to what today’s tourist expects and demands. The
tourist wants to stay connected 24/7 through their smartphones, tablets and a myriad of other digital devices. That has become the new modern essential for the holidaymaker. Our tourism and event-related organisations are continually under pressure to develop their presence on social media platforms and to consider whether or not they should delve into the world of mobile apps to cater to the ever-growing appetites of those who increasingly use their smartphone and tablet to stay connected. Tourists are using their smartphone to check their itineraries, for researching local attractions, looking up local events, accessing maps, checking out hotel and restaurant reviews (often in-trip these days and no longer up front). Increasingly we are seeing the use of mobile apps to also provide interpretive information at visitor attractions and
event venues – and through advances in augmented reality (AR) and virtual reality (VR) offering a more immersive experience for the user. The tourist also wants to share their own experiences, their images and increasingly their video content through social media. They also want their up-front marketing and informational needs from the industry to be provided through a seamless digital experience, with video content a huge influencing element. If this is embraced and handled correctly by industry, then on the tourism provider side of the equation, it gives businesses a strong vantage onto visitor behaviour that is in many respects unparalleled in terms of customer touchpoints and on-site evidence of traveller sentiment. Indeed, the consumer, even in their own home, is becoming increasingly comfortable conversing with AI programs and personas such as
UU students participate in a Dragon’s Den-style scenario.
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tourismoutlook
Alexa, Siri and Cortana and allowing such artificial personas to make choices and suggestions on what they do, what they purchase and where they travel to. Trends in digital transformation in such ways are really only beginning and will strongly influence tourist behaviour much more fully than we have seen already and in time strongly influence the very nature of tourism itself. In short it’s about getting ‘smarter’ in terms of approach to this. Every day hotels and visitor attractions collect mountains of data - from their PMS, reservation systems, and POS systems, not to mention social media. This of course brings the challenge of sorting through that data, searching for the core nuggets of actionable information to better understand the marketplace and the needs, wants and behaviour of our customers. That very much feeds back into and informs our marketing and ultimately sales and the wider experience our visitors then have when with us. At the Ulster University Business School, our international travel and tourism management and leisure and event management students explore the current importance and future potential of digital media to business success in the various sectors of the tourism and www.hospitalityreviewni.com
events industry. Final-year students from these programmes recently undertook live consultancy with a diverse range of industry businesses, analysing their current digital presence and pitching new digital concepts and strategies to a panel of industry experts in a Dragon’s Den style scenario as part of their eBusiness Strategy module. Through various facets of digital branding, website presence, social media strategy, video content and smartphone applications, the students showcased how the industry operators could develop and further enhance their offering and engagement with the customer going forward and build a new strategic approach around this. As well as being an integral part of their studies, the students were also competing for a number of prestigious industry awards. This year’s Digital Dragons panel included Ciaran Doherty from Tourism Ireland and Natalie Gray from Origin Digital (one of the key award sponsors), as well as managers and directors from the respective businesses taking part. Partaking industry operators included Dalriada Kingdom Tours, The Salthouse (Ballycastle), TrickyFeat Productions (Dublin), The Consummate Pro Golf & Travel (Belfast) and Barberstown Castle (Kildare).
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Fostering and developing creativity and innovation in this way with regard to applying digital knowledge and skills to the field of travel/tourism and leisure/events is something we equip and prepare our Ulster Business School students to do. With regard to such digital enterprise, it is vital that these students (who are the next generation of managers in the industry) are able to utilise and harness these aspects for future success. It enhances their employability and aids in creating a highly knowledgeable and skilled workforce that can make a major contribution to our economy. Moving into 2020 and indeed further still into the 21st century, there is tremendous scope and potential for tourism to continue to grow both in Northern Ireland and Ireland in general, but we must ensure that digitally we are capturing every opportunity and advantage to enable us to compete effectively in the global marketplace. It is vital that we instil this in our next generation of industry managers if we are to fulfil our true potential. Tourism here is a vital component for economic growth and job creation and the digital arena is one way in which we can improve and develop this crucial area for the future. JANUARY HRNI • 59
airportprofile
2020 CLEARED FOR TAKE OFF AT BELFAST CITY AIRPORT BY BRIAN AMBROSE, CHIEF EXECUTIVE, GEORGE BEST BELFAST CITY AIRPORT
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n a year of many shifts in the industry, Belfast City Airport has maintained close relationships with our airline and airport partners to ensure our passengers benefit from choice, convenience and frequency. This will be further enhanced in 2020 when Virgin Connect lands in Belfast following the acquisition of Flybe by Connect Airways, owned by Virgin Atlantic and partners Stobart Air and Cyrus Capital. The airline’s decision to maintain the extensive route network from Belfast City to destinations across the UK within the 2020 summer schedule is an early indication of Virgin Connect’s future strategy in Northern Ireland. The launch of a new three-times-daily service to London Southend is further evidence of its commitment to the region. This makes for a very exciting few months, at the end of which passengers can expect an entirely new product and experience with a brand that is part of the extended Virgin family. 60 • HRNI JANUARY
CONTINUED INVESTMENT In 2018, the airport underwent significant refurbishment with the announcement of a £15m investment in our facilities aimed at enhancing the passenger experience. This resulted in a reconfiguration of the Departure Lounge and an upgrade of the security area where average passenger processing times are just six minutes. In 2019, these improvements continued with a new covered walkway connecting the Premier Car Park to the terminal and an extended Value Cabs pick up area. Earlier this year, Belfast City Airport was recognised as Ireland’s leading Airport for infrastructural improvement and passenger experience, receiving the Airport Achievement Award at the 2019 Aviation Industry Awards and being named the UK’s Most Punctual Airport, based on analysis of CAA 2018 data. ROUTE DEVELOPMENT In recent years Belfast has become
a leading destination for tourism and business and there is a continued demand from passengers for direct connections to destinations across the UK and Europe. In order to meet this demand, Belfast City Airport ensures that route network development remains a primary aim. OUTLOOK FOR 2020 Over the course of the next year, Belfast City Airport will carry on its commitment to delivering a travel experience which exceeds our customers’ expectations. Throughout 2020, we will continue to be a driving force behind the promotion of Northern Ireland as a top destination for both tourism and business by engaging with our customers and stakeholders. We will also maintain our efforts to ensure aviation can grow sustainably by engaging with third party stakeholders to manage and reduce our carbon emissions, with the view to working in partnership with the wider aviation industry towards a zero-carbon goal.
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airportprofile
BIG PASSENGER IMPROVEMENTS AT BELFAST INTERNATIONAL AIRPORT BY GRAHAM KEDDIE, MANAGING DIRECTOR, BELFAST INTERNATIONAL AIRPORT
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n a few occasions in 2019, the cavernous Antonov ‘workhorse’ (pictured below) visited Belfast International Airport to collect valuable oversized payloads for long-haul flights. The airport is the only facility in Northern Ireland capable of handling an aircraft this size. It’s one powerful reason why the Northern Ireland economy and the airport are joined at the hip. Much of what is made and manufactured here comes to us as freight destined for customers in international markets. Without the airport, Northern Ireland exporters would be seriously restricted and disadvantaged. The airport is an integral part of our economy but however much we are contributing to international success, there’s much more potential to tap into at this key strategic regional asset. At Christmas, most of what was bought online came through our Freight Terminal... along with virtually all inbound and outbound mail, not to mention high-value products and fresh Northern Ireland food produce for next-morning delivery to prestigious restaurants and a London department store. On the passenger side, 2019 saw us make significant advances to address some of the well-publicised problems we experienced at Central Search. In a £1m investment, we reconfigured Central Search, installed new search lines, expanded the floorspace and appointed a new security provider. We also put in place a customer reaction system called ‘HappyOrNot’ to get feedback from the ‘coalface’. It has been operating since just before the summer peak in July and the response from passengers has been heartening. As they walk through from Central Search to our airside facilities, passengers tap the ‘HappyOrNot’ buttons to indicate levels of satisfaction. In just three months, we collected 128,000 feedback responses and we have been getting consistently high readings which show high satisfaction levels with greatly reduced processing times through Central Search. An expanded, essentially new Central Search Hall is but one of a number of investments made during the year. At its airside facility, the Belfast-based and www.hospitalityreviewni.com
award-winning Mount Charles Group opened its new £1m Northern QTR food village with panoramic views of the apron. Thirty new full and part-time jobs were created, bringing to 70 the total on the payroll. At the far side of the airfield, our Fire and Rescue Service took delivery of two new state-of-the-art fire engines at a cost of close to £2m. Passenger numbers in 2017 broke all previous records. A total of 6.2 million passed through the facility. Final figures for 2018 have yet to be confirmed. However, the rolling total for the 12-month period to the end of September was 6.4 million, an increase of 5.3% on the previous corresponding 12-month period. 2018 was marked by some airline reorganisation and entrenchment and that will be a downward pressure on passenger numbers. As for the next 12 months, the team at Belfast International Airport, supported by owners, Vinci, will continue to aggressively market and promote Northern Ireland. Ideally, we would
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dearly like to see a trans-Atlantic service restored after the demise of Norwegian, and new air links forged with the Middle East and beyond. In all of this, we continue to be held back by the existence of Air Passenger Duty (APD). This is a tax that imposes a financial burden of £26 on return flights domestically and to many parts of mainland Europe. No similar tax applies in the Republic of Ireland which gives airports there, particularly Dublin, a huge advantage. Given our geographic location, our dependence on air travel is greater than any other part of the UK. Keeping APD in place creates a disadvantage for business and leisure travellers and puts a brake on our growth potential. We will continue to campaign for an end to this tax. In the meantime, Belfast International Airport will continue to provide a ‘lifeline’ for Northern Ireland companies who need a facility where some of the largest freight aircraft in the world can land and take off with a full cargo for international customers.
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profile From left, Denis Broderick, past global president HCIMA; Marianne Hood; Lara Morgan, business author and entrepreneur; and John Toner OBE, recipient of the first IOH award in 1995 for Professional of the Year.
OPPORTUNITIES FOR TALENTED PEOPLE TO RISE FAST MARIANNE HOOD, CHAIR OF THE INSTITUTE OF HOSPITALITY NI BRANCH, TALKS TO HRNI HOW HAS THE PAST YEAR BEEN FOR IOH NI? It has been a busy, at times frenetic but very good year. The 24th Institute of Hospitality Awards for Professionalism took place in May 2019 in Titanic Belfast and amongst many fantastic winners, Michael Deane took home the Outstanding Contribution to the Industry Award and another popular winner was Gerry White, Jawbox Gin who won Supplier of the Year. In September, we welcomed over 500 students from F&HEC across Northern Ireland, when our great line up of speakers inspired the students with stories and anecdotes of their own career development within the industry, hosted by funny man Tim McGarry. In November, we hosted over 130 people at a CPD event which we combined with the launch of the Silver Jubilee Awards with an inspirational address by bestselling business author and entrepreneur, Lara Morgan. WHAT ARE IOH NI’S HOPES & PLANS FOR 2020? Twenty-five years ago, in 1995, the committee of the Institute of Hospitality 62 • HRNI JANUARY
(NI Branch) had two ambitions for the year; they wanted to launch an awards ceremony to celebrate the professionalism of individuals within the industry. They also aimed to raise the profile of a career in hospitality. Michael McQuillan, chair of the 1995 committee, told me recently that as it was the silver jubilee year of HCIMA (as the IOH was formerly known) in NI, it was a very fitting year for the inaugural awards. Twenty-five years later, the current committee is exceptionally proud that we have continued to strengthen this ambition and that, as we enter 2020, not only is it the Silver Jubilee anniversary of the Institute of Hospitality Awards for Professionalism but it is also the Golden Jubilee anniversary of the existence of the Institute of Hospitality in Northern Ireland. We feel that there is a lot to be celebrated right there. WHAT WOULD YOUR WISHLIST BE FOR THE HOSPITALITY SECTOR IN 2020? Brexit has shown how reliant our sector is on the ability of people to move here for work and, while Northern Ireland
continues to take great strides forward as a competitive destination with world class and widely-recognised food and drink offers as well as top quality accommodation, the risk lies in recruitment, staff retention and the people we need. Hospitality is not just about the people. It is about trained, skilled professionals who know how to marry our natural sense for hospitality to commercially successful standards. Most people in this business agree that the key challenge is getting trained and skilled personnel across all functions. Having attended Skills NI recently, I was struck by how many young people had no idea what the hospitality industry is - I talked to several school children who thought that hospitality meant working in hospitals. This is a unique industry in that you can enter as a school leaver or a graduate – talented people rise fast and the opportunities to travel and experience other cultures are second to none. Therefore, my wish list would include better promotion from schools about hospitality and tourism as a viable career choice. Also reduced VAT, a review on rates, reformed licensing legislation… the usual things we all wish for really…
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businessnews
UNCERTAINTY CONTINUES TO SUPPRESS HOSPITALITY BY MARK CARRON, DIRECTOR AT OSBORNE KING
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he hospitality sector and the entire global economy has been dominated with the impact of the on-going Brexit debacle for the entire year. Unfortunately we were hoping that this would have been resolved during the year but the fallout will continue into 2020 and beyond. This uncertainty has greatly influenced the property market since mid-2016. Locally the pub market has seen little sale activity this year with few transactions to report. The larger value sales included The Bellevue Arms in North Belfast which we brokered on behalf of Eamon Diamond and is now being operated by Andrew Gedge of Wolf Inns. In the City Centre, Beanchor sold Whites Tavern, one of Belfast’s oldest taverns and the refurbished outlet is now being operated by one of Belfast’s newest but large pub operators The Clover Group. The Clover Group have been busy adding a number of leasehold premises to its portfolio to include Pug Uglys On Bedford Street, Margots on Donegall Square East and most recently Fountain Lane on Fountain Street. Another notable transaction this year was the investment sale of Café Vaudeville which we leased to Revolution De Cuba some years ago and has recently been acquired by Wetherspoons. Clearly this acquisition only provides Wetherspoons with rental income as they continue to hold two other vacant buildings on Royal Avenue and University Road in Belfast failing to obtain liquor licences for either site to date. The operators of the Granny Annie’s portfolio divested themselves of the Tipsy Bird and
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adjoining Jameson & Green building to a new entrant into the market, Glendola Leisure and Carlton Hotel Collection. At the time of writing, there are a couple of other notable transactions happening which should also complete in 2019. In terms of the market outside of Belfast, activity is patchy with the provincial market suffering from reduced consumer spend, changing trends and competition. A number of outlets have ceased trading over the past 12 months following the surrender and sale of their liquor licences. Most towns and villages continue to experience a decline in pubs on the Main Street as the traditional commercial offering evolves. Consequently this has led to strong transactional activity of liquor licences from failing pubs to petrol and convenience locations throughout Northern Ireland. All the licences that I have transacted during the last year have been a minimum £90,000 each. In terms of the hotel market, many of the new hotels have now opened and the supply of rooms has increased dramatically with demand taking time to catch up. This has obviously impacted on occupancy and room rates. Current performance this year for Northern Ireland as a whole is likely to yield 70plus per cent on occupancy, an average daily rate of sub £80 and revenue per available room is sub £60. Northern Ireland has now 145 hotels offering nearly 10,000 bedrooms, an increase of 100% in rooms over the last two decades with the number of rooms sold on an annual basis is now well in excess of 2 million. We now have some of the world’s leading hotel brands
following the massive investment into this sector and it is expected we will see improvement following saturation of the new stock and hopefully market certainty if Brexit ever gets resolved. In terms of hotel sales, again these are limited to include the sale of the Park Avenue hotel in East Belfast which we acted for the vendor to Beannchor and the off market sale of the Templeton hotel in Templepatrick acquired by the Galgorm Collection. The latter is currently undergoing a major refurbishment. In summary, the hospitality market has been impacted over the last 12 months from competition, lack of confidence due to Brexit primarily, no devolved government, limited funding, rates, vat and staffing issues primarily. Although there are negatives in the sector, there are many positives including a stronger and better brand offering in both the pub and hotel markets, coupled with the benefits of increased tourism. We expect that if we can get some Brexit certainty and the local government up and running, then the local NI market will benefit greatly. Challenges and the evolution of the market will always be present so we expect that our vast experience dealing with issues in Northern Ireland has left us well equipped to work through these testing times. In terms of the provincial pub market, I expect further thinning out of weaker pubs as this current trend progresses. The rates revaluation work will occur at the start of 2020 and will be the focus for many as well as staffing matters as the labour market shrinks. A local government and a Brexit decision will help to start and address the wider economic issues and provide the platform to stimulate our sector.
Mark Carron MRICS Director Tel: 028 9027 0000 E-Mail: mark.carron@osborneking.com Twitter: @OsborneKingNI
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I would like to thank everyone for their kind support throughout 2019. As the No.1 trade publication for the hospitality industry in NI, we look forward to working with you throughout 2020 to deliver all the industry developments.
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companyindex
BACARDI BROWN-FORMAN BRANDS N.Ireland Contacts Customer Development Manager Richard McCluskey 07971508682 Customer Development Executives Ryan Brown 07971508739 Mark Boyle 07971508171 Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com Products: Rum BACARDÍ Carta Blanca BACARDÍ Carta Oro BACARDÍ Carta Negra BACARDÍ Añejo Cuatro BACARDÍ Ocho Años BACARDÍ Raspberry BACARDÍ Ginger Santa Teresa Banks
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companyindex
CALOR GAS NORTHERN IRELAND LIMITED Airport Road West Sydenham Belfast BT3 9EE Tel: 028 9045 5588 Website: calorgas.ie Out of Hours Emergency Tel No: 0845 075 5588 Sales Manager: Mark McClements 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.
CITY BELFAST DRINKS LTD
COCA-COLA HBC NI
Tel: +44(0) 2896919719 Email: sales@cbdrinks.co.uk Website: www.cbdrinks.co.uk Facebook: www.facebook.com/GreenMonkey-CBD-1197210843792264/
Knockmore Hill, 12 Lissue Road Lisburn BT28 2SZ Tel: 1890 26 22 26 Email: customer.service@cchellenic.com Web: ie.coca-colahellenic.com
Type of Business: Drinks Distribution & Brand Marketing Names and positions of Personnel: Brand Manager: Gary Flynn Company Information: Product/Services: Green Monkey CBD
Brand Names: Soft Drinks: Coca-Cola, Coca-Cola Zero Sugar, Diet Coke, Fanta, Sprite, Fruice Juice, Monster, Schweppes core range, 1783 range, and Schweppes’ Signature Collection, CocaCola Signature Mixers, Honest Lemonade and Appletiser Waters: Deep RiverRock
Products/Services: Commercial Catering, Water Heating, Space Heating, Air Handling, Alfresco Catering, Outdoor Heating Solutions, Tumble Drying
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DIAGEO COUNTERPOINT IRELAND LTD, PREMIUM DRINKS SUPPLIER 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 Products and services: Full portfolio of soft drinks, premium mixers, spirits & wines available Staff training, menu development & marketing support available on request. Type of Business: Manufacturer and distributor of soft drinks. Multi franchise distributor of all packaged beer, spirits, Premium Spirits, wines and snacks. Please contact your local sales representative for more details 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
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 0.0, 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, Smirnoff Infusions Raspberry, Rhuberb & Vanilla, Smirnoff Infusions Orange, Grapefruit & Bitters Ketel One, Ketel One Botanical Peach & Orange Blossom, Ketel One Botanical Grapefruit & Rose, Ciroc Gin: Gordon’s, Gordon’s Premium Pink, Tanqueray, Tanqueray No.Ten, Tanqueray Rangpur, Tanqueray Sevilla, Villa Ascenti Cream Liqueur: Bailey’s, Bailey’s Strawberries & Cream, Bailey’s Almande
Area: Derry, Antrim and North West Tyrone Kieran Irvine T: 0044 78255 51022 E: kieran.irvine@counterpointireland.com
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
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: Michael Maguire Retail Sales Manager: Liam McBride On Trade Sales Manager: Shane Roche Type of Business: Wines and Spirits Distributor Northern Ireland. Agencies/ Distributorships: Irish Whiskey: Jameson Powers Redbreast Midleton Method & Madness Coleraine Scotch Whisky: Chivas Regal Ballantine’s Aberlour Cognac: Hennessy Vodka: Absolut Belvedere Wyborowa Huzzar Nordoff Gin: Beefeater Plymouth Cork Dry Gin Monkey 47 Method & Madness Malfy
Tequila: Olmeca Altos Other Spirits: Pernod Ricard Kahlúa Ramazzotti De Kuyper 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 Craft Beer: Eight Degrees
Rum: Havana Club Malibu
Other Spirits: Belsazar, Pimm’s No1, Sambuca Romano RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Pre-Mix Cans, Captain Morgan Pre-Mix Cans, Gordon’s Pre-Mix Cans, Smirnoff Pouches
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twitter.com: @Hosp_ReviewNI
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DRINKS INC. LTD
Wine
4 Falcon Road Belfast BT12 6SJ Tel: 028 9066 7744 Fax: 028 9066 2244 Email: orders@drinksinc.com Website: www.drinksinc.com
Argentina: Tamari, Trivento
Type of Business: Drinks wholesaler and distributor
Australia: Auction House, Milton Park, Murphy Vineyards, The Gavel, Rugger Hill
Area Sales Representatives: Dee Lewis: 07484 052202 Gabriel Lupari: 07812 597431 Kevin McGuinness: 07436 288490 Shauna Parkes: 07966 202046 Stephen Jackson: 07703 718799
Chile: Isla Negra, Misiones de Rengo, Santiano, Tolva, Vina Maipo
Agencies & Distributorships Vodka: Dingle, Mamont, Two Trees
France: Batisse, Bavarder, Belle Jardin, Chateau du Cléray, Le Petit Courret
Gin: Aviation, Bloom, Daffy’s, Death’s Door, Dingle, Fifty Pounds, Frankie & Eileen’s, Greenall’s, London No.1, Opihr, Shortcross, Thomas Dakin, Two Trees
Italy: Badia di Morona, Bolla, Botter, Ca del Lago, Flavorelli, La Deliziosa
Whiskies: Drombeg, Jack Ryan, Kennedy, Teeling, The Dubliner, The Dublin Liberties, The Dead Rabbit, The Quiet Man, West Cork
New Zealand: 2 Luc, Brightwater Bay, The Horologist, The Long White, Whistling Track, Vina Montana
Brandy: Soberano
South Africa: The Garden Route, Withington
Liqueurs & Speciality Drinks: Derry’s Irish Country Cream, Kräuter Herbal Schnapps, Mickey Finn Liquor, Monin Liqueurs, Piranha Schnapps
Spain: Anciano, Beronia, El Domador del Fuego, The Duke, Urban Ribera
Port & Sherry: Churchill’s Reserve, Quinta do Noval, Gonzalez Byass Sherries
USA: 1000 Stories, Cattle Baron
Beer: BrewDog, Budvar, Budvar NA, Hilden Brewery, Hillstown Brewery, Yardsman Rest of the World: Frocks & Thrills, Kissing Tree, Most Wanted, Road Trip Cider: Mac Ivors RTD’s: Fat Frog
Soft Drinks & Water: Boost Energy, Frobishers, Monin Syrups, Voss Water
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Champagne: Armand de Brignac, Georges Cartier, Louis Dornier
Sparkling: Bosari Rose, Calogera, Can Petit Cava, Most Wanted, Prosecco d’Maria
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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
FINDLATER & CO. 79 Broomhill Road, Tallaght, Dublin 24. Tel: +353 (0)1 404 7300 Email: info@findlaterandco.com Website: www.findlaterandco.com Type of Business: Findlater & Co manufacture and distribute coffee, wines and spirits, along with professional bakery and culinary ingredients. Names and positions of Personnel: Managing Director: Denis Lynch Category Director: Barry Smith, Hot Beverage & Food. Category Director: Richard Moriarty, Wine. Company Information: Findlater & Co is the home for Findlater Wine & Spirits, Lavazza & Robert Roberts Coffee. The emphasis under the Findlater brand has always been on quality and a name that you can trust. It is from this rich history and provenance that Findlater & Co. proudly continues a tradition of being a trustworthy and experienced provider of premium goods to the Irish market.
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.
Product/Services: As the leading importer and distributor to restaurant and retail customers established in Dublin in 1823, we offer a unique and exclusive portfolio of some of the most sought-after producers from across the wine world. Helping you to provide the best coffee experience for your customers, Findlater & Co offer a full and complete business package from product and brand development to equipment, training and technical support. At Findlater & Co we provide a wide range of services to create a bespoke package for your bakery offering.
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HALEWOOD WINES AND SPIRITS Wilson Road, Tarbock Green, Liverpool L36 6AD Tel: 01514808800 Email: Samuel.amfo@halewood-int.com Website: www.halewood-int.com LinkedIn: Halewood Wines and Spirits Type of Business: Artisanal Wines and Spirits Producer Names and positions of Personnel: Samuel Amfo-Okoampah Country Manager - Ireland Samuel.amfo@halewood-int.com T: 07733 012806 Mark Craig Trade Marketing Manager - Ireland Mark.craig@halewood-int.com T: 07557202461 Paul Rocks Premium Account Manager - NI Paul.rocks@halewood-int.com T: 07775221465 Mark McConville Premium Account Manager – NI Mark.mcconville@halewood-int.com T: 07880069647 Brand Manager: Mark Craig Trade Marketing Manager - Ireland Mark.craig@halewood-int.com 07557202461 Company Information: LOCAL VALUES, GLOBAL AMBITIONS Halewood is the fastest growing independent alcoholic drinks company in the UK with a turnover in excess of £350m. Proudly producing the UK’s number one premium gin, Whitley Neill, along with a number of other gin brands, Halewood is the UK’s third largest gin producer. With an extensive portfolio featuring rum, whiskey, and vodka brands, as well as artisan beers, Halewood continues to expand through unique selling points and leading developing trends. With 12 artisanal distilleries, 2 craft breweries and 12 bars, Halewood’s core growth focus has been on creating innovative, diverse and exciting brands and experiences for
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consumers. The company’s mission is to be a lead incubator of brands with each demonstrating strong provenance, heritage and dedication to quality. In the last three years, the company has embarked upon a huge transformational change. It has created an artisanal spirits and craft beer portfolio via acquisition and organic growth. This has propelled the business forward by focusing on core objectives; building distributional strength, driving vertical integration, identifying trends, rationalisation of low margin brands and creating consumer activations with the core purpose of building strong brand equity. Investment in production capability, especially distilling, brewing and sourcing, has stimulated development of higher quality products with a point of difference. In addition to the UK, the company has a fast growing international business. Its products are present in over 100 countries around the world. The company has offices and operates its own distribution network in Australia, China, Russia, Thailand, South Africa and the United States. Product/Services: WNG Premium Handcrafted Gin JJ Whitley Artisanal Gin and Vodka The Pogues Irish Whiskey Dead Mans Fingers Rum Gelstons Irish Whiskey Rum Sixty Six Rum Sadlers Craft Beer Hawkshead Craft Beer Sadlers Peaky Blinder Craft Beers and Spirits John Crabbie Ginger Beer and Craft Spirits Lamb and Watt Premium Mixers Vestel Vodka Marylebone Gin Willow Low Alcohol Infused Spirit Beers, Ales, Lagers & Stout Brandies, Cognacs & Armagnacs Champagnes & Sparkling Wines Cider & Perries Draught Gins Liqueurs, Shooters & Specialities Non Alcoholic Packed Beers & Ciders RTDs & Premix cans Rums Soft Drinks, waters, mixers Tequila & Mezcal Vodkas Whisk(e)y & Bourbons
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 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. 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.
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companyindex Type of Business: Beer, wines and spirits distributor
Names and positions of Personnel: Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar
JAMES E MCCABE LTD James E McCabe Ltd, 4 Annagh Drive, Portadown, Craigavon, BT63 5WF. Tel: 028 38333102 Email: sales@jemccabe.com Website: www.jemccabe.com Products: SCOTCH WHISKY Famous Grouse Whyte & Mackay Teacher’s The Claymore
PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys Bristol Cream Graham’s
MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O
FORTIFIED WINE Buckfast Tonic Wine
IRISH WHISKEY Connemara Single Malt Pearse Lyons Whiskies CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Jim Beam Double Oak Maker’s Mark RUM Brugal Red Bonny
CIDER Tempted Cider Armagh Cider Devil’s Bit Cooney’s
COGNAC Courvoisier BRANDY E&J Brandy
PREMIUM MIXERS Fentimans
VODKA Stolichnaya New Amsterdam Vladivar Boru GIN Ha’penny MíL Gunpowder Adnams Copperhouse Jawbox Copeland Titanic LIQUEURS AND SPECIALITY DRINKS Aftershock Sourz Luxardo Drambuie Bols Liqueurs Glayva Galliano Irish Mist Merry’s Irish Cream
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BEER/CRAFT BEER Foxes Rock Adnams Kentucky Ales Boyne Brewhouse Kingfisher Shipyard IPA Hobgoblin Estrella Damm Old Speckled Hen East Coast IPA
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WINES AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Helmsman Hancock & Hancock Whistling Duck Richland NEW ZEALAND Villa Maria Estate Esk Valley Mud House Leftfield CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Carnivor
CHILE Errazuriz Caliterra Gato Negro 35 South Acon Cagua Montes La Palma Tarapaca ARGENTINA Nicholas Catena Argento Finca La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green Beach House Kumala Zenith Franshhoek Cellars FRANCE La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot 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 MULTI COUNTRY Jack Rabbit CHAMPAGNE Laurent Perrier Alfred Gratien Piper Heidsieck
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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 Gilles Crozet - 077 8673 1587 Eamonn Maguire - 078 6677 2372 Rosie Thompson - 077 1473 4903 IMPORTERS & WHOLESALERS Licensed AWRS - Agencies & Distributorships
GIN Blackwater No5, Blackwater Irish Strawberry, Blackwater Juniper, Boyles, Belfast 1912
RUM Relicario
WHISKEY, WHISKY Retronaut Irish, Pigs Nose, Sheep Dip
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 Torito Tequila Gold, El Torito Tequila Silver, Amaretto Italiano, Liberty Limoncello
SYRUPS Sebino Grenadine, Cane Sugar, Orange Syrup & Strawberry Syrup
KEGS Kaltenberg Pils, Kingstone Cider, Export Lager
WINES ARGENTINA Dante Robino, Square Ranch
CHILE Carta Vieja, Cipres
FRANCE Paul Mas, Prosper Maufoux, Domaine de la Creuze Noire, JP Seve, Domaine de la Solitude, Eric Louis, Arrogant Frog, Clos Triquedina, Domaine des Marrans, Milhade, Cave de Gan, Jurancon.
ITALY Bolla, Folonari, Nittardi, Rapitala, Bigi, Conti Zecca SPAIN Perelada, Chivite, Ortego Ezquero, Finca Besaya, Vimos Sanz, Gil Family. PORTUGAL Adega de Borba AUSTRIA Weinwurns, Familia Schroeder AUSTRALIA Yarrabrook, Woolloomooloo, Runamok, A Growers Touch NEW ZEALAND Snapper Rock, Shy Albatross, Gravel & Loam USA Wildwood, Three Thieves
BEERS McGargles, Whitewater, Lecale, Spadetown
CIDERS Golden Valley, 3 Hammers, Crumpton Oaks
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CHAMPAGNE Pierre Gimonnet & Fils SPARKLING Perelada Cava, Cavicchioli Prosecco, La Tordera Prosecco, Alturis Prosecco, Veuve Ambal Cremant de Bourgogne.
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KING KOIL BEDS King Koil Beds Bluebell Industrial Est Naas Rd Dublin 12 Tel: 00353 4192999
LYNAS FOODSERVICE Lynas Foodservice offers over 6,000 products across frozen, chilled, ambient and non-foods on 1 invoice and 1 delivery.
Website: kingkoil-hotel.com Facebook, Twitter, LinkedIn
Loughanhill Industrial Estate Coleraine BT52 2NR T: 028 7035 0600 E: webenquiries@lynasfoodservice.com w: www.lynasfoodservice.com
Personnel: NI Area Manager: Kevin O’Neill Tel: 07801254940 email: koneill@kaymedworld.com
Falcon House Ballough Cross Lusk Ireland T: 048 7035 0600 E: webenquiries@lynasfoodservice.com w: www.lynasfoodservice.com 4 Sholto Crescent Righead Industrial Estate Bellshill ML4 3LX T: 0141 308 8712 E: webenquiries@lynasfoodservice.com w: www.lynasfoodservice.com Managing Director: Andrew Lynas Deputy Managing Director: Ian Crowe Finance Director: Alastair Magee Sales & Trading Director: Mel Bacon Lynas Food Outlet: Our chain of Lynas Food Outlet’s provides convenience and value for your foodservice operation Lynas Food Outlet Ballymena Wakehurst Road, BT42 4AZ T: 028 2565 6451 Lynas Food Outlet, Bangor Clandeboye Road, BT20 3JP T: 028 9147 8750 Lynas Food Outlet, Coleraine Loughanhill Industrial Estate, BT52 2NR T: 028 7035 3765
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.
Lynas Food Outlet, Cookstown Orritor Retail Park, BT80 8BH T: 028 8676 4152 Lynas Food Outlet Derry/L’Derry Balliniska Road, BT48 0LY T: 028 7126 1080 Lynas Food Outlet, Newry Plaza Retail Park, Belfast Road, BT34 1QA T: 028 3083 3094 Lynas Food Outlet, East Belfast Montgomery Road, BT6 9HQ T: 028 9070 4795 Lynas Food Outlet, South Belfast 55 Boucher Road, BT12 6HR 028 9066 3596
McCUE 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 Instagram: mccue_fit Type of Business: Interior Fit Out Company Names and Positions of Personnel: Managing Director: Gary Purdy Operations Manager: Brice Young Company Information: McCue is a project management and fit-out company with experience across a wide range of sectors including retail, hospitality, hotels and leisure. With over 65 years’ experience, we have built a reputation for delivering craftsmanship to the highest calibre thanks to our world-class, in-house bespoke joinery team. At McCue, we place a firm focus on understanding the needs of our clients, which allows us to not only meet their needs, but exceed them. Locally, McCue has completed the fitout 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
Causeway Prime: The culture and the heritage of rearing stock on the farmlands of Ireland allow us to produce the finest cuts of meat within our very own craft butchery. T: 028 7035 0600 E: webenquiries@lynasfoodservice.com w: www.lynasfoodservice.com www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
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MUSGRAVE MARKETPLACE MOLSON COORS First choice for consumers and customers Molson Coors Unit 1, Hawthorne House, 6 Wildflower Way, Belfast, County Antrim, BT12 6TA Type of Business: Brewing Company Personnel/Contacts: Customer Director NI: Jordana Busby jordana.busby@molsoncoors.com On Trade Channel Controller: Paul Hanna paul.hanna@molsoncoors.com 077 3454 8158 Business Unit Controller Off Premise & Wholesale: Gavin Bleakley gavin.bleakley@molsoncoors.com 077 3454 7758 nisupportteam@molsoncoors.com 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, Molson Canadian, Cobra, Blue Moon, Grolsch, Sharp’s, Rekorderlig, Bavaria, Carling Cider. To find out more about our brands please contact your local sales representative or contact our customer service team on 0845 6000 888.
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: Head of Wholesale: Richard Mayne Wholesale Sales Manager NI: Tom Kinnier Commercial Manager: Neil Donnelly
Product Ranges: Musgrave Excellence Musgrave Professional SmartBuy Butchers Select Simply Meat
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
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
OSBORNE KING
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
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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 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 Loch Lomond Malts Svenzka Glens Vodka Glens Platinum Vodka Glens Gin Glens White Rum Graham Norton Gin Ben Lomond 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
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
THOMPSON’S TEA 2 Carnforth Street, Belfast, BT5 4QA Tel: 02890450631 Email: info@punjana.com Website: www.thompsonstea.com Facebook: www.facebook.com/punjanatea/ Instagram: www.instagram.com/ punjanatea/ Type of Business: Hot Beverage Manufacturer Names and positions of Personnel: Jt Managing Directors: Ross & David Thompson General Sales Manager: Glenn McCracken Company Information: Today, Thompson’s Tea, who make Northern Ireland’s best-selling tea, Punjana, have been blending and packing their awardwinning range in Belfast for over 120 years. To this day, every blend that has ever been produced, has first been taste-tested and approved by a member of the Thompson family. Product/Services: The Thompson family provide an awardwinning range of tea bag and loose tea blends to all major supermarkets, wholesalers and food service outlets. Brands include market leader Punjana Tea, Thompson’s Irish Breakfast, Thompson’s Signature Blend and Thompson’s Decaf’. Thompson’s also create a select range of loose leaf and herbal teas for afternoon tea and other special tea drinking occasions in N.I.’s leading hotels and restaurants.
Wines Australia: Oxford Landing, The Four Growers, Yalumba Y Series, Outback Jack, Foundstone, Metal Label, Ian Botham The AllRounder, Graham Norton California: Echo Falls New Zealand: Oyster Bay, Waipara Hills, Yealands, Graham Norton Chile: Santa Helena, Raco France: Fat Bastard Spain: Marques Del Atrio Portugal: Mateus Rose Multi Country: Stowells, Black Tower Light: Echo Falls Fruit Fusion, B by Black Tower Sparkling: Le Altane
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STEPHENS CATERING EQUIPMENT COMPANY LTD 205 Carnalbanagh Road Broughshane, Ballymena Co. Antrim, BT42 4NY
RESPA BEDS Oldcastle, Co. Meath, Ireland Type of Business: Leading Supplier of Luxury Mattresses to the Hospitality Market. Contact Info: TEL: +353 49 854 1488 Email: info@respabeds.ie Website: www.respabeds.ie Linkedin: https://www.linkedin.com/ company/kellett-group-respa-beds/ Twitter: https://twitter.com/respabeds Facebook: https://www.facebook.com/ Respabeds/ Names and positions of Personnel: Contract Sales & Marketing Manager Muriel Murphy muriel.murphy@respabeds.ie T:+353 49 855 0311 M: +353 86 702 0088 Contract Sales Specialist Pauline Smith pauline@respabeds.ie T:+353 49 855 0306 Company Information: Part of the prestigious Kellett Group, Respa Contract Beds have been making beds for the Hospitality Industry for over 70 years. We manufacture all our products on-site, combining traditional craftmanship with the latest mattress technology to give hotel guests the highest quality night’s sleep.
Telephone: 028 2586 1711 Fax: 028 2586 2006 Email: info@stephens-catering.com Website: www.stephenscateringequipment.com Facebook: www.facebook.com/ StephensCateringEquipmentCo DIRECTORS: Paul Caves, Julie Morrissey, Ian Manson, Colm O’Neill, Conrad Greene SALES DIRECTOR: Ian Manson OPERATIONS MANAGER: Allen Witherspoon SENIOR SERVICE MANAGER: Geoff Scroggie AREA SALES MANAGERS: Patrick Graham - Area Sales Manager (Retail) Matthew Moorhead - Area Sales Manager (South Down, Armagh, Louth) Peter Smith – Regional Manager (Tyrone, Londonderry & Mid Ulster) Mark Green - Area Sales Manager (Donegal) Ronan Fitzpatrick – Area Sales Manager (Cavan, Monaghan, Fermanagh & Leitrim) Wilnor O’Neill (Showroom Sales Manager & North Antrim) Sandra Frampton – Area Sales Manager (UK Mainland Development) James Carmichael – Area Sales Manager (Belfast) 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 inhouse stainless steel fabrication. 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: Ashleigh McCrellis - Light Equipment, Furniture & Consumables Alison Braithwaite (Showroom Sales)
Product Services: We provide a complete end to end solution from initial project briefing and planning to delivery and install plus after service. Our products include mattresses, divans and headboards with a range of luxurious fabrics available.
78 • HRNI JANUARY
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companyindex Fosters, Zwyiec, Crabbie’s Alcoholic Ginger Beer, Crabbie’s Raspberry Ginger Beer, Prazsky, Karpackie, Lomza, Sadlers Peaky Blinder Lager Non Alcoholic Packaged Beers: Heineken 0.0, Birra Moretti Zero
UNILEVER FOOD SOLUTIONS 20 Riverwalk, National Digital Park, Citywest, Dublin 24. Tel: 01 291 4000 Web: www.ufs.com (Sign up to the UFS Newsletter) Facebook: @UnileverFoodSolutionsIRE Twitter: @UnileverFS_IRL
UNITED WINES Unit 5, Silverwood Business Park 70 Lurgan Road Craigavon BT66 6SY Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Website: www.unitedwines.co.uk
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
Managing Director: Martin McAuley Head of Finance: Siobhan McSorley Operations Manager: John Davis Sales Manager: Ross Blackburn (Mairead Catterson from 1st April 2020) Products: Still Wines: Australia: McGuigan Wines (Black label, Reserve, Cellar Select, Signature, Bin Series, Philosophy, MT Collection, Single Batch, Hand Made), Tempus Two, Chocolate Box, Coldridge Estate, Shy Pig New Zealand: The Crossings, Waka Taua, Mystic Ocean Argentina: Dona Paula (Los Cardos & Estate), Beefsteak Club Malbec, Cigar Box Chile: Carmen (Gold, Winemakers Black, Gran Reserva, Premier 1850, Wave, Insigne), Indomita (Gran Reserva, Polero) South Africa: Nederburg, Drostdy Hof, Whale Caller France: Chanson, Langlois Château, Ropiteau, Guigal, Pol Roger Champagne, Joseph Drouhin Burgundy, Jos Meyer Alsace Spain: Marqués de Cáceres, Gran Vandema, Marques de la Concordia, Camina, Tuna Club, Canallas Portugal: Vega Douro, Sardine Submarine, Italy: Sartori, Villa Mura, Monteguelfo, Parlare Italiano, Passo Sardo California: Blossom Hill, Sierra Creek Various: I Heart Wines Non Alcoholic Wine: Eisberg, Eisberg Sparkling, McGuigan Zero, 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: Taylors, Fonseca, Croft Tonic Wines: El Dorado
Stout: Murphys Cider: Orchard Thieves, Old Mout, Strongbow, Strongbow Dark Fruits, Woodpecker, Savannah Vodka: Kulov Vodka, ION Vodka, Muff Vodka Whiskies: MacArthur’s, Old Pulteney, Speyburn, anCnoc, Balblair, Pogues, Gelston’s, Glenfarclas Gin: Muff Gin, Caorunn, Coldstream, Whitley Neill Range, JJ Whitley Range, Peaky Blinder Spiced Dry Gin, ION Gin Brandy: Jules Clairon Rum: Dead Mans Fingers, Peaky Blinder Black Spiced Rum, ION 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: K2, Caribbean Twist Mineral Water: San Pellegrino, Acqua Panna Purees: Finest Call Tonic: Lamb & Watt
Draught: Heineken, Orchard Thieves, Murphy’s, Tiger, Birra Moretti, Amstel, Beavertown, Cute Hoor, Beamish, Fosters, Kronenbourg Packaged Beers: Heineken, Birra Moretti, Sol, Desperados, Tiger, Amstel, Kronenbourg, Sagres, John Smiths, www.hospitalityreviewni.com
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JANUARY HRNI • 79
drinksdirectory Beers, Ales, Lagers & Stout Adnams JMC Amstel UWM Bavaria MCO Beamish UWM Beavertown UWM Birra Moretti UWM Blue Moon MCO Boyne Brewhouse JMC BrewDog DNC Budvar DNC Budvar NA DNC Budweiser DIA Caffrey’s MCO Carling MCO Carlsberg DIA Carlsberg 0.0 DIA Carlsberg Export PRL Carlsberg Special PRL Carlsberg Unfiltered DIA Cobra MCO Coors Light MCO Cute Hoor UWM Desperados UWM East Coast IPA JMC Eight Degrees Barefoot Bohemian Pilsner Lager DBS Eight Degrees Howling Gale Irish Pale Ale DBS Eight Degrees Knockmealdown Irish Stout DBS Eight Degrees Sunburnt Irish Red Ale DBS Estrella Damm JMC Fosters UWM Foxes Rock JMC Franciscan Well MCO Grolsch MCO Guinness DIA Guinness Extra Stout DIA Guinness Golden Ale DIA Guinness Mid Strength DIA Guinness Rye Pale Ale DIA Guinness West Indies Porter DIA Harp DIA Hawkshead HWD Heineken UWM Hilden Brewery DNC Hillstown Brewery DNC Hobgoblin JMC Holsten Pils PRL Hop House 13 DIA ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA 80 • HRNI JANUARY
John Smiths UWM Karpackie UWM Kentucky Ales JMC Kingfisher JMC Kronenbourg UWM Lecale LAD Lomza UWM McGargles LAD Molson Canadian MCO Mourne Mountains Brewery range CTP Murphy’s UWM Old Speckled Hen JMC Open Gate Brewery Citra IPA DIA Open Gate Brewery Pilsner DIA Pravha MCO Prazsky UWM Rockshore DIA Sadler’s HWD Sadler’s Peaky Blinder HWD Sadler’s Peaky Blinder UWM Sagres UWM San Miguel PRL Satzenbrau DIA Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Pilsner MCO Sharp’s Sea Fury MCO Sharp’s Wolf Rock MCO Shipyard IPA JMC Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Sol UWM Spadetown LAD Staropramen MCO Tiger UWM Whitewater Craft Range LAD Yardsman DNC Zwyiec UWM Brandies, Cognacs & Armagnacs Château Fontpoint FIN Courvoisier JMC De Lange Napoleon Brandy PRL E & J Brandy JMC Frapin FIN Hennessy DBS Jules Clairon UWM Soberano DNC Torres FIN DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
DBS DNC FIN HWD LAD
Champagnes & Sparkling Wines Alfred Gratien JMC Alturis Prosecco LAD Ancre Hill FIN Armand de Brignac DNC Ayala FIN Bolla Prosecco JMC Bollinger FIN Bosari Rose DNC Calogera DNC Can Petit Cava DNC Carl Jung de-Alcoholised FIN Cavicchioli Prosecco LAD Champagne Ayala UWM Champagne Bollinger UWM Cono Sur FIN Conti d’Arco Prosecco FIN Dom Perignon DBS Dona Paula Sauvage Blanc UWM Freixenet FIN Freixenet Cava UWM Freixenet Ice UWM Freixenet Prosecco UWM Georges Cartier DNC Graham Beck FIN Joseph Perrier CTP Krug DBS La Tordera Prosecco LAD Lanson FIN Laurent Perrier JMC Le Altane PRL Louis Dornier DNC Luc Belaire FIN Marques de la Concordia Cava UWM Martini Asti BBF Martini Prosecco BBF Martini Rose BBF Mateus Rosé Sparkling FIN McGuigan Black Label Sparkling UWM McGuigan Frizzante UWM Moët & Chandon DBS Montvillers FIN Most Wanted DNC Orsola Prosecco JMC Perelada Cava LAD Pierre Gimonnet & Fils LAD Piper Heidsieck JMC Pol Roger Champagne UWM Prosecco d’Maria DNC Riondo Prosecco UWM Sartori Prosecco UWM Segura Viudas FIN JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD PROXIMO UK UNITED WINES
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JMC MCO PRL PXO UWM www.hospitalityreviewni.com
drinksdirectory Skinny Prosecco by Thomson & Scott CTP Teresa Rizzi Prosecco FIN Veuve Ambal Cremant de Bourgogne LAD Veuve Clicquot DBS Cider & Perries älska CTP Angioletti Cider CTP Armagh Cider JMC Brothers Cider PRL Carling Cider MCO Charmaine UWM Cooney’s JMC Crumpton Oaks LAD Devil’s Bit JMC Frosty Jacks Cider PRL Golden Valley LAD Lambrini UWM Lambrini HWD Mac Ivors DNC Magners Draught DIA Old Mout Cider UWM Orchard Thieves UWM Rekorderlig MCO Savannah UWM Somersby Cider PRL Strongbow UWM Strongbow Dark Fruits UWM Strongbow Draught DIA 3 Hammers LAD Tempted Cider JMC Woodpecker UWM Draught Amstel UWM Beamish UWM Beavertown UWM Birra Moretti UWM Blue Moon MCO Budweiser DIA Caffrey’s MCO Carling MCO Carling Cider MCO Carlsberg DIA Carlsberg Unfiltered DIA Cobra MCO Coors Light MCO Cute Hoor UWM Export Lager LAD Fosters UWM ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA www.hospitalityreviewni.com
Franciscan Well MCO Grolsch MCO Guinness DIA Guinness Mid Strength DIA Harp DIA Hawkshead HWD Heineken UWM Hop House 13 DIA Kaltenberg Pils LAD Kingstone Cider LAD Kronenbourg UWM Magners DIA Murphy’s UWM Open Gate Brewery Citra IPA DIA Orchard Thieves UWM Pravha MCO Rekorderlig MCO Rockshore DIA Sadler’s HWD Sadler’s Peaky Blinder HWD Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Pilsner MCO Sharp’s Wolf Rock MCO Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Staropramen MCO Strongbow DIA Tiger UWM
Boyles LAD Caorunn UWM City of London
HWD
Coldstream UWM Copeland JMC Cork Dry Gin
DBS
Daffy’s DNC Death’s Door
DNC
Dingle DNC Fifty Pounds
DNC
Frankie & Eileen’s
DNC
Glens Gin
PRL
Gordon’s DIA Gordon’s Premium Pink
DIA
Graham Norton Gin
PRL
Grenall’s DNC Gunpowder JMC Ha’penny JMC Hanami Gin
CTP
I Heart Gin
FIN
ION Gin
UWM
Jawbox JMC JJ Whitley
HWD
JJ Whitley Range
UWM
Liverpool Gin
HWD
London No.1
DNC
Malfy DBS Marylebone Gin
HWD
Method & Madness
DBS
MíL JMC Energy Drinks Energise Edge CTP Monster CCH Gins Adnams Copperhouse JMC Aviation DNC Beefeater DBS Belfast 1912 LAD Ben Lomond Gin PRL Blackwater Irish Strawberry LAD Blackwater Juniper LAD Blackwater No5 LAD Bloom DNC Boatyard Double Gin CTP Boatyard Old Tom Hill CTP Bombay Sapphire Gin BBF Boodle’s British Gin PXO Boodles Mulberry PXO Bosford Rosé Pink Gin BBF Botanic Gin FIN DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
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DBS DNC FIN HWD LAD
Monkey 47
DBS
Muff Gin
UWM
Opihr DNC Ornabrak Gin
CTP
Oxley BBF Peaky Blinder Spiced Dry Gin
UWM
Plymouth DBS Shortcross DNC Star of Bombay Gin
BBF
Stones Gin
PRL
Tanqueray DIA Tanqueray No. Ten
DIA
Tanqueray Rangpur
DIA
Tanqueray Sevilla
DIA
Thomas Dakin
DNC
Titanic JMC Two Trees
DNC
Villa Ascenti
DIA
Whitley Neill
HWD
Whitley Neill Range
UWM
JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD PROXIMO UK UNITED WINES
JMC MCO PRL PXO UWM JANUARY HRNI • 81
drinksdirectory Liqueurs, Shooters & Specialities Aftershock JMC Amaretto Italiano LAD Angels Peach Schnapps PRL Bailey’s DIA Bailey’s Almande DIA Bailey’s Strawberries & Cream DIA Belsazar DIA Benedictine BBF 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 Carthy’s Country Cream PRL Chambord BBF Cococariba PRL De Kuyper DBS Derry’s Irish Country Cream DNC Drambuie JMC El Toriro Tequila Gold LAD El Toriro Tequila Silver LAD Galliano JMC Glayva JMC Harrys Butterscotch Schnapps LAD Harrys Peach Schnapps LAD Irish Meadow UWM Irish Mist JMC Iseo Sambuca LAD Kahlúa DBS Kokomo UWM Kräuter Herbal Schnapps DNC La Fée absinthe FIN Leblon BBF Liberty Limoncello LAD Luxardo JMC Maloneys Irish Country Cream LAD Merry’s Irish Cream JMC Messer Schmitt PRL Mickey Finn Liquor DNC Mollys Irish Cream LAD Monin Liqueurs DNC ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA 82 • HRNI JANUARY
O’Neill’s Irish Country Cream UWM Orchards Schnapps UWM Pernod DBS Pimm’s No1 DIA Piranha Schnapps DNC Ramazzotti DBS Ricard DBS Sambuca de Chili LAD Sambuca de Liquorice LAD Sambuca de Raspberry LAD Sambuca Di Cassini UWM Sambuca Romano DIA Sebino Cane Sugar LAD Sebino Grenadine LAD Sebino Orange Syrup LAD Sebino Strawberry Syrup LAD Sidekick Range UWM Sourz JMC St Germain Elderflower BBF Stukaberg Herbal Schnapps UWM Tequila Rose UWM Tequila Rose HWD Veroni Amaretto PRL Wenneker UWM Xambuxo PRL Non Alcohol Birra Moretti Zero UWM Carlsberg 0.0 DIA Eisberg UWM Eisberg Sparkling UWM Freixenet 0.0% Sparkling UWM Heineken 0.0 UWM Mc Guigan Zero UWM Monte Rosso CTP Noughty (Alcohol free Sparkling Wine) CTP Thomas & Evans CTP Willow low alcohol infused spirit HWD Packed Beers & Ciders Amstel UWM Birra Moretti UWM Birra Moretti Zero UWM Budweiser DIA Carlsberg DIA Carlsberg 0.0 DIA Carlsberg Unfiltered DIA Crabbie’s Alcoholic Ginger Beer UWM Crabbie’s Raspberry Ginger Beer UWM Desperados UWM Fosters UWM DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
DBS DNC FIN HWD LAD
Guinness DIA Guinness Extra Stout DIA Guinness Golden Ale DIA Guinness Rye Pale Ale DIA Guinness West Indies Porter DIA Harp DIA Hawkshead HWD Heineken UWM Heineken 0.0 UWM Hop House 13 DIA John Smiths UWM Karpackie UWM Kronenbourg UWM Lomza UWM Open Gate Brewery Citra IPA DIA Open Gate Brewery Pilsner DIA Prazsky UWM Rockshore DIA Sadler’s HWD Sadler’s Peaky Blinder HWD Sadlers Peaky Blinder Lager UWM Sagres UWM Satzenbrau DIA Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Smithwick’s Red DIA Sol UWM Tiger UWM Zwyiec UWM Ports, Sherries & Madeira Churchill’s Reserve DNC Cockburns Port PRL Croft UWM Dow’s JMC Fonseca UWM Fonseca FIN Gonzalez Byass Sherries DNC Graham’s JMC Graham’s FIN Harveys Bristol Cream JMC Penfolds FIN Quinta do Noval DNC Taylors UWM Warre’s JMC Williams & Humbert FIN Premium Fermented Alcohol Volkova UWM RTDs & Premix cans Bacardí Premix Cans
BBF
JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD PROXIMO UK UNITED WINES
JMC MCO PRL PXO UWM
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drinksdirectory Bosford Premix Cans BBF Captain Morgan Pre-Mix Cans DIA Carribean Twist UWM Crabbie’s Alcoholic Ginger Beer HWD Dragon Soop PRL Fat Frog DNC Gordon’s Pre-Mix Cans DIA Jack Daniel’s Premix Cans BBF K2 UWM Smirnoff Ice DIA Smirnoff Pouches DIA Smirnoff Pre-Mix Cans DIA West Coast Cooler DBS WKD PRL Rums 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 Brugal JMC Captain Morgan Spiced Gold DIA Captain Morgan White DIA Dead Mans Fingers Rum UWM Dead Mans Fingers Rum HWD Glens White Rum PRL Havana Club DBS ION Rum UWM Malibu DBS Peaky Blinder Black Spiced Rum UWM Red Bonny JMC Relicario LAD Ron Zacapa DIA Rumk Sixty Six HWD Sangsom Thai Rum UWM Santa Teresa BBF Sea Dog Dark Rum FIN The Kraken Black Spiced Rum PXO Thompson’s Demerara Rum UWM Soft Drinks, waters, mixers Acqua Panna UWM Appletiser CCH Ballygowan CTP Boost Energy DNC Britvic 55 CTP Britvic Juices CTP C&C CTP ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA www.hospitalityreviewni.com
Club Mixers CTP Club Soft Drinks CTP Coca-Cola CCH Coca-Cola Signature Mixers CCH Coca-Cola Zero Sugar CCH Deep RiverRock CCH Deep RiverRock CCH Diet Coke CCH Fanta CCH Fentimans JMC Finest Call UWM Frobishers DNC Fruice Juice CCH Fruit Shoot CTP Honest Lemonade CCH J2O CTP Lamb and Watt premium mixers UWM Lamb and Watt premium mixers HWD London Essence Soda CTP London Essence Tonic CTP Mi Wadi CTP Monin Syrups DNC Pepsi CTP Pepsi Max CTP San Pellegrino UWM Schweppes 1783 range CCH Schweppes core range CCH Schweppes Signature Collection CCH 7Up CTP 7Up Free CTP Sprite CCH Teisseire CTP Thomas Henry CTP Voss Water DNC
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 Rubino BBF Martini Rosso BBF Nine Monks FIN Noilly Prat Dry BBF
Patrón Añejo
BBF
Patrón Reposado
BBF
Patrón Silver
BBF
Patrón XO Café
BBF
Vodkas Absolut DBS Belvedere DBS Boatyard Vodka CTP Boru JMC Ciroc DIA 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 Huzzar DBS ION Vodka UWM JJ Whitley HWD Kalak Single Malt Vodka CTP Ketel One DIA Ketel One Botanical Grapefruit & Rose DIA Ketel One Botanical Peach & Orange Blossom DIA Kulov Vodka UWM Mamont DNC Muff Vodka UWM New Amsterdam JMC Nordoff DBS Rolov PRL RubyBlue Vodka CTP Smirnoff Blueberry DIA Smirnoff Gold DIA Smirnoff Green Apple DIA
DBS DNC FIN HWD LAD
JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD PROXIMO UK UNITED WINES
Tequila & Mezcal Altos DBS Creyente PXO Don Cruzado Tequila
UWM
1800 Anejo
PXO
1800 Reposado
PXO
1800 Silver
PXO
Jose Cuervo Especial
PXO
Jose Cuervo Tradicional
PXO
Maestro Dobel Premium Tequila PXO Olmeca DBS
DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
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JMC MCO PRL PXO UWM JANUARY HRNI • 83
drinksdirectory Smirnoff Infusions Orange, Grapefruit & Bitters DIA Smirnoff Infusions Raspberry, Rhubarb & Vanilla DIA Smirnoff Lime DIA Smirnoff Red DIA Smirnoff Vanilla DIA Stolichnaya JMC Svenzka PRL Two Trees DNC Vestal Vodka HWD V-Kat PRL Vladivar JMC Wyborowa DBS Whisk(e)y & Bourbons Aberfeldy BBF Aberlour DBS American Eagle HWD anCnoc UWM Balblair UWM Ballantine’s DBS Bells DIA Black Bush PXO 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 Famous Grouse JMC Gelston’s UWM Gelston’s Irish Whiskey HWD Gentleman Jack BBF Glenfarclas UWM High Commissioner PRL Highland Park 12 Y-O JMC Jack Daniel’s Old No.7 BBF Jack Daniel’s Single Barrel BBF Jack Daniel’s Tennessee Fire BBF ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA 84 • HRNI JANUARY
Jack Daniel’s Tennessee Honey BBF Jack Ryan DNC Jameson DBS Jim Beam JMC Jim Beam Double Oak JMC Johnnie Walker Black Label DIA Johnnie Walker Red Label DIA Kennedy DNC Laphroaig 10 Y-O JMC Loch Lomond Malts PRL MacArthur’s UWM Maker’s Mark JMC Method & Madness DBS Midleton DBS Old Pulteney UWM Pearce Lyons Whiskeys JMC Pigs Nose LAD Pogues UWM Powers DBS Red Bush PXO Redbreast DBS Retronaut Irish LAD Roe & Co DIA Sadler’s Peaky Blinder HWD Sheep Dip LAD Singleton DIA 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 Pogues Irish Whiskey HWD The Quiet Man DNC The Sexton PXO Tin Cup PXO West Cork DNC Whyte & Mackay JMC Woodford Reserve BBF Wines (Light) B by Black Tower Echo Falls Fruit Fusion
PRL PRL
Wines (Argentina) Argento JMC Beefsteak Club Malbac UWM Bodegas la Rosa FIN Cigar Box UWM DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
DBS DNC FIN HWD LAD
Dante Robino LAD Dona Paula Estate UWM Dona Paula Los Cardos UWM Etchart DBS Finca La Celia JMC Graffigna DBS Masi FIN Nicholas Catena JMC Square Ranch LAD Tamari DNC Trivento DNC Wines (Australia) A Grower’s Touch LAD Angus The Bull CTP Auction House DNC Banrock Station JMC Chocolate Box UWM Coldridge Estate UWM Deakin Estate FIN Foundstone PRL Graham Norton PRL Hancock & Hancock JMC Hanwood Estate JMC Hardys JMC Helmsman JMC Ian Botham The All Rounder PRL Jacob’s Creek DBS Katnook Estate FIN Keenan’s Bridge FIN Kelly’s Patch CTP Lindemans FIN McGuigan Bin Series UWM McGuigan Black label UWM McGuigan Cellar Select UWM McGuigan Hand Made UWM McGuigan MT Collection UWM McGuigan Philosophy UWM McGuigan Reserve UWM McGuigan Signature UWM McGuigan Single Batch UWM McWilliams JMC Metal Label PRL Milton Park DNC Murphy Vineyards DNC Outback Jack PRL Oxford Landing PRL Penfolds FIN Richland JMC Rosemount FIN Rugger Hill DNC Runamok LAD JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD PROXIMO UK UNITED WINES
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JMC MCO PRL PXO UWM www.hospitalityreviewni.com
drinksdirectory Shy Pig UWM Tempus Two UWM The Four Growers PRL The Gavel DNC Whistling Duck JMC Wolf Blass FIN Woolloomooloo LAD Wyndham Estate DBS Yalumba Y Series PRL Yarrabrook LAD Yellowglen FIN Wines (Austria) Familia Schroeder LAD Weinwurns LAD Wines (Chile) Acon Cagua JMC Caliterra JMC Carmen Gold UWM Carmen Gran Reserva UWM Carmen Insigne UWM Carmen Premier 1850 UWM Carmen Wave UWM Carmen Winemakers Black UWM Carta Vieja LAD Cipres LAD Concha y Toro DBS Cono Sur FIN Gato Negro JMC Errazuriz JMC Indomita Gran Reserva UWM Indomita Polero UWM Isla Negra DNC La Palma JMC Miguel Torres FIN Misiones de Rengo DNC Montes JMC Raco PRL Santa Helena PRL Santiano DNC Tarapaca JMC 35 South JMC Tolva DNC Vina Maipo DNC Wines (France) Arrogant Frog LAD Barton & Guestier FIN Batisse DNC Bavarder DNC Belle Jardin DNC ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA www.hospitalityreviewni.com
Bougrier JMC Cave de Gan, Jurancon LAD Cellier Des Samson JMC Ch Fontmains FIN Chanson UWM Chapoutier FIN Chapoutier FIN Château Beychervelle FIN Château de Courlat FIN Château de la Cassemichere FIN Château des Jacques FIN Château du Cléray DNC Château La Croix Figeac FIN Château Larrivet Haut-Brion FIN Château Méaume FIN Château Pech-Latt (Corbières) FIN Château Ricaudet FIN Château Teyssier FIN Clos de Tart FIN Clos Triquedina LAD Didier Dagueneau FIN Domaine Chatelain FIN Domaine de la Creuze Noire LAD Domaine de la Solitude LAD Domaine de Marrans LAD Domaine Jean Max Roger FIN Eric Louis LAD Fat Bastard PRL Georges Vigouroux FIN Guigal UWM Guy Saget JMC Hugel & Fils FIN J Moreau & Fils FIN J Moreau et Fils FIN Jean Durup Chablis JMC Jos Meyer Alsace UWM Joseph Drouhun Burgundy UWM JP Seve LAD La Chablisienne JMC La Petit Courret DNC Langlois Château UWM Le Grappin FIN L’Or du Sud CTP Louis Bernard JMC Louis Jadot JMC M. Chapoutier FIN Maison Louis Jadot FIN Milhade LAD Moreau FIN Moulin des Nonnes (Minvervois) FIN Paul Mas LAD Prosper Maufoux LAD DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
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DBS DNC FIN HWD LAD
Réserve de Léoville Barton FIN Ropiteau UWM Wines (Germany) Carl Jung FIN Dr Lippold FIN Lagenbach FIN Von Buhl CTP Wines (Italy) Antinori JMC Badia di Morona DNC Bigi LAD Bolla DNC Bolla LAD Botter DNC Ca del Lago DNC Ca’Bianca FIN Ca’dei Frati FIN Canti JMC Cantine Settesoli JMC Collavini FIN Conti Zecca LAD Famigia Cielo CTP Flavorelli DNC Folonari LAD Fontana Candida FIN GIV FIN Gruppo Italiano JMC La Deliziosa DNC Mancini FIN Masi FIN Monte Pietroso FIN Monteguelfo UWM Nittardi LAD Ornellaia FIN Parlare Italiano UWM Passo Sardo UWM Rapitala LAD Sartori UWM Sassicaia FIN Teresa Rizzi FIN Villa de Vetrice FIN Villa Lanata JMC Villa Mura UWM Wines (Lebanese) Château Musar
FIN
Wines (NZ) Brancott Estate Brightwater Bay
DBS DNC
JAMES E MCCABE MOLSON COORS PHILIP RUSSELL LTD PROXIMO UK UNITED WINES
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drinksdirectory Esk Valley JMC Graham Norton PRL Gravel & Loam LAD Leftfield JMC Matua FIN Mud House JMC Mystic Ocean UWM Oyster Bay PRL Saint Clair FIN Shy Albatross LAD Snapper Rock LAD Snare Point CTP Stoneleigh DBS The Crossings UWM The Horologist DNC The Long White DNC 2 Luc DNC Villa Maria Estate JMC Vina Montana DNC Waipara Hills PRL Waka Tua UWM Whistling Track DNC Yealands PRL Wines (Portugal) Adega de Borba LAD Gazela FIN Herdade Do Peso FIN Mateus Rose PRL Mateus Rosé FIN Sardine Submarine UWM Terra Franca FIN Vega Douro UWM Wines (Romania) Legend of Dracula
LAD
Wines (SA) Beach House JMC Boschendal JMC De Wetshof FIN Douglas Green JMC Drostdy Hof UWM Franshhoek Cellars JMC Graham Beck FIN Kanonkop Estate FIN Kumala Zenith JMC Nederburg UWM Tall Horse JMC Testalonga FIN The Garden Route DNC Whale Caller UWM Withington DNC ABBREVIATIONS... BACARDI BROWN-FORMAN BRANDS BBF COCA-COLA HELLENIC CCH COUNTERPOINT CTP DIAGEO DIA 86 • HRNI JANUARY
Wines (Spain) Anciano DNC Beronia DNC Bodegas Campillo JMC Camina UWM Campo Viejo DBS Canallas UWM Cavas Hill CTP Chivite LAD Codorniu Cava JMC El Domador del Fuego DNC Faustino JMC Finca Besaya LAD Gil Family LAD Gran Vandema UWM Inurrieta FIN Jean Léon FIN Legaris JMC Marqués de Cáceres UWM Marques de la Concordia UWM Marqués de Riscal FIN Marques Del Atrio PRL Ortego Ezquero LAD Perelada LAD Plaza Bonita CTP Pleyadas JMC Raimat JMC Señorio De Labarta JMC The Duke DNC Torres FIN Tuna Club UWM Urban Ribera DNC Vimos Sanz LAD Vina Almirante FIN
Three Thieves LAD 1000 Stories DNC Wildwood LAD Wines (ROTW) Black Tower PRL Condor CTP Frocks & Thrills DNC I Heart Wines UWM Jack Rabbit JMC Kissing Tree DNC Most Wanted DNC Road Trip DNC Stowells PRL Snacks Doritos CTP Nobby’s Nuts CTP Smiths CTP Walkers CTP
Wines (USA) Barefoot JMC Apothic JMC Arnot Roberts FIN Beringer FIN Blossom Hill UWM Blossom Hill FIN Broc Cellars FIN Carnivor JMC Cattle Baron DNC Dark Horse JMC Echo Falls PRL Gallo Family Vineyards JMC Marimar Torres FIN Pink Fox CTP Sierra Creek UWM Sutter Home DBS DILLON BASS DRINKS INC FINDLATER & CO HALEWOOD WINES & SPIRITS LA DRINKS
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tradeorganisations The Food Standards Agency Northern Ireland 10 A-C Clarendon Road Belfast BT1 3BG T: 028 9041 7700 E: infofsani@food.gov.uk W: www.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.
‘Your business is our business’ 91 University Street Belfast BT7 1HP T: 028 9032 7578 E: enquiries@hospitalityulster.org W: www.hospitalityulster.org Twitter: @HospUlster Facebook: ‘Hospitality Ulster’ Chair: Danny Coyles Chief Executive: Colin Neill Hospitality Ulster is the voice of the retail licensed trade in Northern Ireland, representing pubs, bars, cafébars, hotels and restaurants.
14 Palmerston Road Sutton Surrey SM1 4QL T: 020 8661 4900 E: info@instituteofhospitality.org W: www.instituteofhospitality.org NI W: www.instituteofhospitalityni. co.uk Northern Ireland Branch Chair: Marianne Hood The Institute of Hospitality (formerly HCIMA) is the internationally www.hospitalityreviewni.com
recognised professional body for managers and potential managers in the hospitality industry. For over 70 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. Invest Northern Ireland Bedford Square, 1 Bedford Street, Belfast BT2 7ES T: 0800 181 4422 E: info@investni.com W: www.investni.com Chief Executive: Kevin Holland 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.
Investors in People 157-197 Buckingham Palace Road, Victoria, London, SW1W 9SP Tel: 0300 303 3033 Email: info@investorsinpeople.com Web: www.investorsinpeople.com Chief Executive: Paul Devoy 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.
Northern Ireland Federation of Clubs c/o B7 Portview Trade Centre, 310 Newtownards Road, Belfast. BT4 1HE T: 028 9045 9864 W: www.nifederationofclubs.com Chair: John Davidson Secretary: Harry Beckinsale
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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. Northern Ireland Food & Drink Association Belfast Mills, 71-75 Percy St, Belfast. BT13 2HW T: 028 9024 1010 E: info@nifda.co.uk W: www.nifda.co.uk Chairperson: Brian Irwin Executive Director: Michael Bell 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.
The McCune Building, 1 Shore Road, Belfast BT15 3PG T: 028 9077 6635 W: www.nihf.co.uk President: Stephen Meldrum Chief Executive: Janice Gault E: janice@nihf.co.uk Twitter: twitter.com@nihf 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. JANUARY HRNI • 87
tradeorganisations
Hospitality House 11-59 High Road, London, N2 8AB T: 020 3074 1222 E: info@people1st.co.uk W: www.people1st.co.uk Director of NI: Roisin McKee NI Office: 028 9089 0313 M: 07976 748678 E: roisin.mckee@people1st.co.uk NI Office: Premier Business Centre 20 Adelaide Street, Belfast, BT2 8GB Sector Skills Council for the hospitality, passenger transport, travel and tourism industries and the standards setting body for retail. 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 20 Conduit Street London W1S 2XW T: 020 7290 1460 E: info@portmangroup.org.uk W: www.portmangroup.org.uk Chief Executive: John Timothy Code Advisory Service: T: 020 7290 1460 E: advice@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 88 • HRNI JANUARY
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.
The Professional Bar Tenders Guild of Northern Ireland 16 Ashford Lodge Belfast BT36 5XD T: 077791 55514 E: info@bartendersguildni.co.uk W: www.bartendersguildni.co.uk Chairman: David Craig 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.
Floors 10-12, Linum Chambers, Bedford Square, Bedford Street, Belfast. BT2 7ES T: 028 9023 1221 W: www.tourismni.com E: info@tourismni.com Twitter: @nitouristboard Facebook: /discovernorthernireland Chief Executive Officer: John McGrillen 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 non-departmental 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.
Food NI Limited Belfast Mills 71-75 Percy Street Belfast BT13 2HW T: 028 9024 9449 E: info@nigoodfood.com W: www.nigoodfood.com Facebook: FoodNI Twitter: @Food_NI W: www.nigoodfood.com Chairman: John Best Chief Executive Food NI: Michele Shirlow
Visit Belfast 9 Donegall Square North, Belfast, BT1 5GB T: 028 9024 6609 E: info@visitbelfast.com W: www.visitbelfast.com Chief Executive: Gerry Lennon
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. twitter.com: @Hosp_ReviewNI
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tradeorganisations Local Council offices in Northern Ireland Antrim and Newtownabbey Borough Council 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 Derry City and Strabane District Council, Council Offices 98 Strand Road Derry BT48 7NN T: 028 7125 3253 E: info@derrycityandstrabanedistrict.com W: www.derrystrabane.com www.hospitalityreviewni.com
Fermanagh and Omagh District Council, The Townhall 2 Townhall Street Enniskillen Co. Fermanagh BT74 7BA T: 0300 303 1777 E: info@fermanaghomagh.com W: www.fermanaghomagh.com
Armagh Court Office The Courthouse The Mall Armagh BT61 9DJ T: 028 3752 2816 F: 028 3752 8194 E: armaghcourthouse@courtsni.gov.uk
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
Ballymena Court Office The Courthouse Albert Place Ballymena BT43 5BS T: 028 2564 9416 F: 028 2565 5371 E: ballymenacourthouse@courtsni.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 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
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Belfast Laganside Courts Oxford Street Belfast BT1 3LL T: 030 0200 7812 E: csmlaganside@courtsni.gov.uk
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 JANUARY HRNI • 89
tradeorganisations Dungannon Court Office The Courthouse 46 Killyman Road Dungannon BT71 6DE T: 028 8772 2992 F: 028 8772 8169 E: dungannoncourthouse@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
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 90 • HRNI JANUARY
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of Northern
Ireland’s cate
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The official
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DECEMB
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The VOICE
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q&a
THE LAST WORD homemade marinade FAVOURITE RESTAURANT: Ballylagan Organic Farm Tea Rooms LAST HOTEL YOU STAYED AT: Hampton by Hilton London Docklands LAST BAR/NIGHTCLUB YOU VISITED: Mary McBride’s Cushendun FAVOURITE PLACE IN WORLD: Ballintoy Secret Beach INDOOR CONCERT OR FESTIVAL: Festival (best one so far Dalriada Glenarm 2019 & camping in a 1973 orange VW Campervan) LAST HOLIDAY: Venice
DRINKS FAVOURITE HOT DRINK: Irish coffee FAVOURITE SOFT DRINK: Ginger ale BEER OR CIDER: No thanks WHITE OR RED WINE: White wine WHISKEY OR BRANDY: Bushmills Whiskey GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Bubbly
NAME
heritage, a few light stories and of course the stunning scenery.
COMPANY
WHAT WAS YOUR FIRST JOB? Waitress in Altos Restaurant from age 16, and it was the best first job ever, learning customer service from day one, learning all about food way back then and perfecting the patience to open Champagne.
PORTIA WOODS TOAST THE COAST FOOD TOURS & EXPERIENCES
JOB TITLE FOUNDER
HOW LONG HAVE YOU BEEN IN THIS ROLE? Just over two years and it changes month by month. DESCRIBE A TYPICAL DAY? After the school run, it’s a game of priorities as every self-employed entrepreneur will know. It could be anything from talking to tour buyers, connecting with NI hotels, networking with tourism and hospitality, designing a new tour, visiting new places or, on a day dedicated to a visitor, it will be showcasing the Causeway Coastal Route on tour from Belfast to Bushmills with delicious local food tasting plates and drinks with the chance for visitors to meet great local people, hear about our food 98 • HRNI JANUARY
ENTERTAINMENT
WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Marilyn Monroe, one of my great grandparents, David Attenborough and Freddie Mercury. ONE ITEM YOU COULDN’T LIVE WITHOUT? Mascara WHO WOULD PLAY ME IN A MOVIE? Maggie Gyllenhaal (I’ve been told).
FAVOURITE TV SHOW: Line of Duty FAVOURITE FILM: How to Marry a Millionaire ALBUM CURRENTLY LISTENING TO: Between the Lines, Runabay FAVOURITE BAND: Snow Patrol LAST BOOK READ: The Tiger Who Came to Tea FAVOURITE CELEBRITY: David Attenborough
WHAT IS YOUR IDEAL JOB? Organic horticulturist.
SOCIAL
MOST IMPORTANT LESSON I’VE LEARNT? Let people waste their own time; my time is too valuable.
FAVOURITE FOOD: BBQ Glenarm Organic Salmon with my
FAVOURITE QUOTE? “If you get stuck, draw with a different pen.” Paul Arden INSPIRATION IN YOUR LIFE? My two daughters and their energy to learn and see new things.
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