Hospitality Review NI March 2019

MARCH 2019

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

The official publication for

MARCH 2019

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

The official publication for

IRISH WHISKEY EXPORTS TO THE US PROTECTED UNDER BILATERAL AGREEMENT

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A DAY IN THE LIFE: CATCHES UP WITH LAURA MCCORRY, THE NEW HEAD OF HILLSBOROUGH CASTLE AND GARDENS, REOPENING IN APRIL AFTER A £20M RESTORATION P8

THE TOP 100 HOSPITALITY BUSINESSES 2019: UNVEILED BY HOSPITALITY ULSTER & ADDITIONALLY PROFILED IN THEIR ENTIRETY IN OUR STANDALONE SPECIAL EDITION PS22-23

EYES ON THE OPEN: TOURISM NI MARKED THE START OF THE OFFICIAL BUILD UP TO THE 148TH OPEN WITH AN EVENT IN TITANIC BELFAST ON JANUARY 31 P30

n agreement offering bilateral protection post-Brexit for Bourbon, Tennessee Whiskey, Scotch Whisky and Irish Whiskey was signed between the UK and the US on January 31.

Under the agreement, trade in the four whiskey categories is expected to continue uninterrupted after the UK leaves the European Union, with the agreement representing the continuance of a 1994 trade deal between the EC and US ensuring only authentic origin products carry the four designations.

“One of our key priorities in relation to Brexit is that we avoid the creation of a two-tier Irish whiskey industry,” said William Lavelle from the Irish Whiskey Association. “We want to make sure distillery and brand opportunities are the same for Northern Ireland as the Republic of Ireland.

Welcoming the UK/US deal, Lavelle nonetheless expressed concern over the very limited number of trade deals agreed by the UK to date, as well as the prospect of a no-deal Brexit.

The Association has been lobbying on behalf of the all-Ireland drinks industry in Westminster to highlight the importance of reaching trade deals with other markets. For example, the emerging market of Vietnam applies a 45% import tariff which the EC had negotiated down to zero.

Northern Ireland punches above its

weight in all-Ireland spirits production, said Lavelle. Irish whiskey exports to the US have been climbing steadily year on year, while the US also became the first billion-pound export market for Scotch whisky last year.

The UK/US agreement was also welcomed by the Distilled Spirits Council in the US, with the UK the largest single market for American whiskey exports in 2017, valued at almost $150m, according to the Council.

US Ambassador Gregg Doud and UK Ambassador Kim Darroch signed two agreements on January 31, with a second covering bilateral wine trade.

The UK was the fourth largest export market for US wine exports in 2017, valued at $227m.

PM DROPS ‘SETTLED STATUS’ FEE FOR EU NATIONALS Plans to charge a £65 fee to EU nationals living in the UK after Brexit, and applying for settled status, have been dropped in the latest round of Brexit negotiations.

Prime Minister Theresa May said the proposal to charge £65 for over 16s and £32.50 for under-16s would be waived, with fees reimbursed for any applications already processed.

DERRY-STRABANE COUNCIL RATES HIKE UNDER FIRE

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SPREADING HAPPINESS: SERC LECTURER MICHELLE MCCARTHY HAS ENJOYED A REWARDING CAREER THROUGH HER PASSION FOR FOOD, PEOPLE & LEARNING PS32-33 www.hospitalityreviewni.com

decision by Derry-Strabane Council to hike business rates by 3.5% has been met with disappointment by three local business groups including Hospitality Ulster.

‘We are extremely concerned at this excessive increase in business rates and the impact it will have on our members,’ reads a joint statement from the chief executives of Hospitality Ulster, Retail NI and Manufacturing NI, respectively, Colin Neill, Glyn Roberts

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and Stephen Kelly.

‘It is disappointing that the Council did not listen to our concerns expressed in the letter we sent before Christmas not to hike their rates. Councils should not add to the burden of our members.

‘With our members experiencing huge uncertainty with Brexit, rising costs of running their business and slow economic growth, the last thing they need is to pay more business rates.’

MARCH HRNI • 3

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

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

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

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

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

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

SPRING IS THE AIR…

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et’s see if a bit of reverse psychology works this month. Instead of the usual dire news stories around Brexit, we’ve hunted high and low to bring you two positive stories.

We may be about to tumble into a catastrophic recession and who knows what goods and services will be able to cross the Irish border by the end of the month but, across the Atlantic, our friends in the US will still be able to drink Irish whiskey hailing from north of the border.

And, likewise, hospitality customers in Northern Ireland should expect an uninterrupted supply of their favourite bourbon and Tennessee whiskey while everything else goes to pot.

Secondly, the PM has dropped plans to charge EU nationals £65 to apply for settled status and continue working in the UK after Brexit, so that’s a positive for the hospitality sector which relies heavily on foreign workers.

So, there you go, two positive stories in a sea of misery and maybe if we keep looking for more, the good vibes will turn this ship around, but that’s enough dodgy analogies around Brexit for now…

Welcome to the March edition of Hospitality Review, alongside which we are proud to bring you a standalone anthology of The Top 100 Hospitality Businesses in Northern Ireland for a second year. The separate publication will first be available at The Top 100 Gala Ball in Titanic Belfast on February 27 and should be arriving on the doorsteps of our subscribers alongside the usual March edition the following morning.

Our aim is for The Top 100 to be a trusted guide to the best of Northern Ireland’s hospitality sector from tiny local pubs to five-star hotels and everything in between.

Only in its second year, The Top 100 has undergone a refresh this year, with an impressive judging panel brought in (led by Joris Minne and including our colleague John Mulgrew at Ulster

Business) and 34 new venues making the cut this year so it’s certainly not stale.

And while we can’t take credit for any of that, I hope you agree kudos is due to our talented designer Helen Wright for refreshing The Top 100 magazine design. Hope you enjoy the new look, and the read, and for those of you attending The Top 100, we hope you tried plenty of the new Guinness Clear and there weren’t too many sore heads the next day.

In our March edition, meanwhile, spring is in the air with a raft of new openings, new beginnings and new investment. The restaurant sector is picking up again with another addition to the Cathedral Quarter in Belfast this month, Six by Nico, while Danni Barry’s appointment to Balloo House is sure to make the Killinchy establishment even more of a draw than it already is.

Our hotel pages are awash with investment and activity (and we didn’t even manage to squeeze in news about Bishop’s Gate and Tara Lodge making TripAdvisor’s UK Top 25 at number two and 11 respectively).

Momentum is starting to build, meanwhile, for The 148th Open at Royal Portrush, with the run up officially kickstarted by Tourism NI at a lovely evening in Titanic Belfast at the end of January. Even if golf is not your thing, try not to be swept up in the excitement as the North Coast and beyond prepares to host one of the world’s biggest sporting events. And try not to shed a tear at the stunning We’ve Come a Long Way short film created for the occasion.

Another event we are looking forward to is the unveiling of a £20m transformation project at Hillsborough Castle, with the excellent Yellow Door on board as caterer. Roll on spring.

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news

TOURISM ALLIANCE TO CONSULT WITH INDUSTRY ON SKILLS GAP N

orthern Ireland Tourism Alliance (NITA) has pledged to visit every area of Northern Ireland for face-toface consultations with its members on the skills gap issue over the coming months.

The pledge was made by Brenda Morgan, chairman of NITA, at its recent Members’ Forum at Riddel Hall, Belfast marking the successful conclusion of its first year in business.

Addressing an audience of public and private sector stakeholders from the hospitality and tourism sector were John McGrillen, CEO, Tourism NI; Niall Gibbons, CEO, Tourism Ireland; and Geraldine Fee from the Department for the Economy.

Featured in conversation with event

From left, Mark Simpson, host; Don Wilmont, vice chair NITA and Visit Derry; Judith Owens, NITA Board member and chief executive Titanic Belfast; and Colin Neil, NITA Board member, and chief executive Hospitality Ulster.

MC Mark Simpson was Bill Wolsey, managing director of Beannchor, Northern

BELFAST GIN FEST TO RETURN FOR A SECOND YEAR

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elfast Gin Fest is to return to Elmwood Hall in Belfast’s Queen’s Quarter over June 21-23, following the success of its inaugural event last year.

Organised by the teams behind Taste and Tour NI and Seedhead Arts, the event will see Belfast’s best-loved local gin brands and global favourites descend on the venue for a weekend of experiential and sensory activity including cocktail demonstrations from leading mixologists, an outdoor cocktail bar, tasting sessions from participating brands, live DJs and food suppliers.

Among the 30-plus local and global brands already scheduled to attend this year’s Gin Fest are Copeland, Boatyard, Shortcross, Jawbox, Gunpowder and Malfy.

“Northern Ireland’s love of gin is growing and growing,” said Phil Ervine,

Ireland’s largest hospitality group.

Reviewing progress made by NITA over the past year, Morgan said its fast-growing membership was attracting influential members across the public and private sectors, while it is focused on pushing government for reform on tourism VAT and APD. “In the months ahead, NITA undertakes to visit every area of Northern Ireland to consult, face-to-face, with all our members, drawing on their experiences, concerns and knowledge,” she said. “We are particularly eager to explore with our membership their views on how to manage the skills gap which continues to impact adversely on our sector, and we know that many other important topics will be raised.” founder of Taste and Tour NI. “We have some of the best gin brands, mixologists and cocktail fans in the world and Belfast Gin Fest is all about bringing these elements together for a weekend of celebration and exploration.

“Whilst Belfast Gin Fest is an exciting event for gin-lovers, the wide programme of activity makes it perfect for the culturally curious too. Last year, we welcomed over 1,200 people across just two days. This year, we’ve added a new Sunday session to the programme, bringing the total number of sessions to five and ensuring Belfast Gin Fest 2019 is bigger and better than before.”

For more information, visit belfastginfest.com.

BALLOO HOUSE WELCOMES DANNI BARRY ON BOARD

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steemed local chef Danni Barry, who gained a Michelin star while at Deanes Eipic, has joined Balloo House in Killinchy as executive head chef as the venue embarks on a £150,000 refurbishment this spring.

Named Chef of the Year in the Irish Restaurant Awards 2016, Barry was most recently at Clenaghans in Aghalee and Edo in Belfast before joining Balloo House, which is owned by gastro-pub group Balloo Inns.

Ronan Sweeney, owner and MD of Balloo Inns, said Barry’s passion for authentic flavours, fresh local fish and www.hospitalityreviewni.com

quality seasonal produce complements the values and ethos of the group and her menus will feature elegant seafood dishes and popular pub classics.

“With this latest expansion of our team, our customers can expect the great quality locally-sourced food through an exciting new menu created

by Danni Barry, whose evident love for country pub dining makes for a great addition to our excellent team at Balloo House,” he said.

Balloo Inns Group employs 120 staff across its three restaurants, also including The Parson’s Nose in

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Hillsborough and Poacher’s Pocket, Lisbane, with all three retaining their spot in the Michelin Guide 2019.

From left, Danni Barry and Ronan Sweeney.

MARCH HRNI • 5

news

PLAN FOR 100-BED LUXURY MOURNES HOTEL SET TO GET COUNCIL APPROVAL

BY RYAN MCALEER

An artist’s impression of the Seven Hills Hotel and Spa.

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n application to build a 100-bed luxury hotel in the foothills of the Mourne Mountains looks to have succeeded.

Planning officials at Newry, Mourne and Down District Council appear to have performed a U-turn on Miceal Tinnelly’s proposal for the four-star Seven Hills Hotel and Spa in Rostrevor.

The developer has valued the project on the village’s Greenpark Road at £14m. It includes a spa, gym, restaurant, conference facilities and two lounge bars.

Tinnelly’s proposal for a 100-bed hotel on the site dates back to 2008, but he only managed to succeed in achieving permission for a cut-size version of the project.

He was given the green light for a 50bed resort in 2011, but approval for the smaller hotel has now lapsed.

Tinnelly, who had a background as a coal merchant before moving into construction, said the 100 bedrooms are needed to make the venture financially

viable.

Newry, Mourne and Down planners’ recommendation to approve outline planning permission, subject to conditions, was set to go before the local authority’s planning committee later in February.

Much of the concern over the project centres on its surroundings. It falls within the Mournes and Slieve Croob area of outstanding natural beauty and lies next to Rostrevor House Demesne.

The original application had been accompanied by an environmental statement for a 100-bedroom hotel.

NEW NORTHERN IRELAND 100-BED HOTEL COULD CREATE UP TO 500 JOBS

BY CHRISTINE CARRIGAN

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new multi-million-pound development plan for Newtownabbey, which could create up to 500 jobs, has received the green light despite teething issues.

The proposed £13m office and hotel complex, to be located next to the Valley Leisure Centre on Church Road, Rathcoole, is expected to proceed to the construction phase after Antrim and Newtownabbey Borough Council granted planning approval in January.

The hotel will span three storeys with approximately 100 bedrooms. Comtec Development’s plan includes a residents’ ground floor bar/café and restaurant within the main entrance and lobby area. The separate office block is also intended to be three storeys in height.

The developer said the complex could eventually garner £230,000 a year in rates for the local authority.

Comtec, which is owned by developer Alan Wilton, said up to 200 people could be involved in the construction phase, with an estimated 280 permanent jobs created.

The original proposal for the site had 6 • HRNI MARCH

included a cinema. But that aspect was dropped in November 2018 after local objections.

A number of petitions were also submitted against the development, gathering 4,692 names in total. The areas of contention included the potential impact on the Movie House cinema in Glengormley, displacement of custom from Glengormley, as well as road safety and traffic concerns.

MERCHANT HOTEL PLANS EXPANSION INTO ULSTER SPORTS CLUB Belfast’s Merchant Hotel has submitted plans to expand into the former Ulster Sports Club, a threestorey venue on High Street which served its last pint on New Year’s Eve after 91 years.

Beannchor Group has purchased the property and submitted a planning application to extend into the site, adding almost 1,200 square metres to The Merchant.

Beannchor said it will continue to use both the ground and first floors of the former sports club as a bar and lounge.

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news

OPINION

HOSPITALITY SECTOR FACES MAJOR POST BREXIT LABOUR CHALLENGE

BY COLIN NEILL, CHIEF EXECUTIVE, HOSPITALITY ULSTER

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he hospitality industry in Northern Ireland sustains around 60,000 jobs and forms the backbone of the tourism sector, and as such has benefited from the developing tourism economy of the region. However, the expansion of the hospitality industry to meet the needs of the growing tourism economy has added to the challenge of recruiting staff at all levels. Many businesses rely on recruitment from other EU member regions.

Difficulty in recruiting people is something that is reflected across many businesses, but when your sector is reliant on what the government calls semi-skilled and non-skilled workers, it is more complex. Better described as soft skilled, many have considerable skill levels, but these aren’t based on academic qualifications. The UK government has made it clear that it wants to curtail the number of migrant workers, which creates a serious problem.

We will have 30,000 job vacancies to fill by 2024 – a volume of workers we simply don’t have here within our own population. Right now, we need two thousand chefs to meet demand.

The recent white paper from the Home Office on post Brexit migration thresholds on workers coming into the UK has made for difficult reading for our sector. It simply does not address issues such as the out-of-kilter £30,000 pay threshold for access and

a skills requirement beyond the roles within the wider hospitality sector.

Despite recognising Northern Ireland’s unique labour challenges, it fails to understand that lower skilled and nonskilled workers provide the necessary support for the skilled and semi-skilled jobs which are just as important. We have a worker shortage, yet the government wants to make the situation worse – what sort of policy is that?

The simple fact is that the Home Secretary Sajid Javid must get his

head out of the gloomy Brexit clouds and make for greater allowances for Northern Ireland in general and the hospitality sector in particular. Migrant workers bring international experience and are an integral part of our hospitality workforce in Northern Ireland, and are a key component of the success of our offer which is a pillar of the economy.

To make this happen, we need our Secretary of State Karen Bradley to apply real pressure to her Cabinet colleague and not pay us lip service. We challenge her to actively lobby on our behalf during the current consultation period of the white paper. If she does not, and the potential hospitality sector workforce is restricted and curtailed in who it can employ, it will be clear that little was done to affect change on our behalf.

We can’t take that risk and need action now.

We need to protect those not from here that they can continue to work in existing employment and ensure mutual recognition of qualifications on the island of Ireland post-Brexit. Overall, we need a migration policy that takes account of the Northern Ireland Shortage Occupational List, but if a regional approach is not achievable, then a UK wide migration scheme with a Northern Ireland bolt-on Sectoral Based Scheme for hospitality is critical.

PRESSING MPS AMID ONGOING BREXIT NEGOTIATIONS

HOSPITALITY ULSTER CONDEMNS DERRY CAR BOMB

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ospitality Ulster played a key role in the latest NI Civic Society Westminster Programme engagement programme which took place at Westminster. Welcoming the opportunity to speak directly to some of the MPs from across the full range of parties represented at Westminster, Chief Executive Colin Neill remained steadfast that a deal needed to be done.

“We call on all sides to work towards a compromise and ensure that a no-deal Brexit is avoided,” he said. “Our position has always been that a deal needs to be done, which meets the business needs of our industry.

“This was reflected in our poll before Christmas when three quarters of our members said that they would back a deal that would assist with the development of the local economy. We made sure that this message was passed on and pushed the MPs to make progress; particularly for the sake of Northern Ireland.”

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ospitality Ulster has strongly condemned a recent car bomb attack on Bishop Street in Derry-Londonderry. While no injuries resulted, CCTV images showed a group of young people passing by the car shortly before it exploded.

“We have been in touch with many of the businesses impacted by the situation in Bishop Street and the surrounding area and they have bounced back straight away, opening for business with normal trading hours and welcoming visitors and tourists back to the city,” said Colin Neill, chief executive. “Derry-Londonderry is a great city and is an integral part of our tourism and hospitality offer at home and internationally and we must continue to support it in every way we can.”

MARCH HRNI • 7

q&a

A DAY IN THE LIFE commercially-driven, high-quality tourism experiences were on offer for visitors to enjoy across Northern Ireland. Most recently, I was public engagement director at National Museums Northern Ireland.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Ultimately, the best part of the job is working alongside an incredibly passionate and supportive team as we turn the page on an exciting new chapter in the Castle’s history. Working on such an ambitious and far-reaching project to open Hillsborough Castle and Gardens up to the widest possible audience is a massive commitment and requires a huge emotional investment, but I wouldn’t have it any other way.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? You can never stand still in this sector and staying on top of all the latest industry trends is a demanding, yet necessary part of the job. At Hillsborough Castle, I am always looking ahead at how we can raise the bar for our visitors, whether that’s offering the perfect setting for a fairytale wedding and elegant drinks reception to hosting intimate business meetings and conferences.

LAURA McCORRY

HEAD OF HILLSBOROUGH CASTLE AND GARDENS WHAT IS YOUR CURRENT ROLE? I was appointed head of Hillsborough Castle and Gardens in November 2018 by Historic Royal Palaces, the independent charity that looks after this elegant estate. I am responsible for overseeing the final stages of the £20m project to transform the castle, which will officially open to the public on April 10.

Visitors will soon be able to enjoy our ornamental gardens, peaceful woodland, meandering waterways and picturesque glens. They will also be able to relax in our newly-built Castle Café and Stable Yard Tea Room.

Alongside our partner, Yellow Door, we are finalising our food offer that will have a strong emphasis on quality local and seasonal produce with a menu inspired by the history of the estate.

Alongside preparing to open this grand estate, my role also includes ensuring that the Castle continues to fulfil its role as the official residence for Her Majesty The Queen in Northern Ireland and residence for the Secretary of State for Northern Ireland.

WHAT IS YOUR BACKGROUND? I have had the privilege to work in a variety of unique and challenging positions. I spent almost nine years working at Tourism NI, initially as director of Corporate Development and then as director of Product Development. During my time at Tourism NI, I acquired a wealth of knowledge on the domestic and international tourism market. Using this knowledge and insight, I worked with a portfolio of tourism clients, including local authorities, to ensure market-focused, 8 • HRNI MARCH

OUTLINE A TYPICAL DAY Transforming Hillsborough Castle and Gardens into a major visitor destination is an evolving and fast-paced project so there is no such thing as a typical day at the office. Alongside the demands of the construction project, we continue to welcome visitors on daily tours and host wedding events, royal and ministerial visits as well as state functions all of which present interesting and unique challenges.

PROUDEST MOMENT OF YOUR CAREER TO DATE Over the course of my career, I have always tried to make the most of every opportunity. Being appointed head of Hillsborough Castle and Gardens fills me with an enormous amount of pride and I am excited by the challenges and responsibilities that come with this unique position.

BEST THING ABOUT BEING INVOLVED IN THE SECTOR I recently attended an event organised by Tourism NI at which they premiered a short film, We’ve Come A Long Way and this is certainly true of the tourism sector. The film reminded us all we have much to be proud of for such a small place. I am really excited to play my part in ensuring that the potential of Hillsborough Castle is unlocked in a way that benefits the wider culture and heritage tourism sector.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? As a busy working mother, I love to spend time my downtime with my family outdoors, walking, climbing and exploring.

When it is just me, a good book is always a treat and I am currently making my way through Michelle Obama’s memoir, Belonging.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I have visited 32 of the 50 American states and my ambition is to visit all 50 by the time I am 50. I also play the flute but for small audiences only as I don’t get much practice these days! twitter.com: @Hosp_ReviewNI

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foodnews

HEALTHY OPTIONS NOW A FASTDEVELOPING BUSINESS OPPORTUNITY FOR NORTHERN IRELAND

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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any readers of Hospitality Review will have seen the recent campaign by VegPower and ITV to encourage families throughout the UK to include more vegetables in meals. Food NI supports what we see as an immensely important initiative to try to improve the health of children and young people in particular.

We’ve been closely involved in the development of the VegPower campaign as a partner and through our work with the Peas Please organisation.

Vegetables are essential in a balanced diet that also includes meat, dairy and eggs, the premium quality foods with traceability and provenance that our companies are producing.

For example, Mash Direct, a Food NI member company, has become an integral part of the VegPower drive and is working with schools and colleges around the country.

I know that hospitality businesses and schools throughout Northern Ireland certainly recognise the benefits of featuring more veggies and especially locally-sourced products on menus.

We’ve also been encouraging this process through the imaginative work of our Chefs Steering Group which is increasing awareness in hotels and restaurants of the quality food currently

being grown here. It’s a focus which also provides a platform for chefs to work with growers and processors on opportunities for different products.

Our farmers are now producing a broad range of fresh ‘greens’ for wholesalers as well as hotels and restaurants. Is there a business opportunity to grow more vegetables here? There may well be.

Existing strengths include potatoes, a sector currently facing problems from last year’s summer, a range of salad ingredients as well as exporters of mushrooms including stuffed mushrooms.

We’ve also seen developments in different and exotic vegetables such as Japanese wasabi, Chinese pak choi and kale. Furthermore, there’s been a number of interesting products from smaller companies including kombucha, juices and medicinal mushrooms. Forest Feast, another Food NI member, is a market leader in nuts and dried fruits.

What VegPower also wants to see is more food processors throughout the UK including vegetables in original products. Finnebrogue Artisan is an excellent example of a Food NI member harnessing the business benefits by creating innovative products for what

HENDERSON FOODSERVICE ADDS FOODCO TO ITS PORTFOLIO

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enderson Foodservice has added to its expanding portfolio with the acquisition of multi-depot foodservice company, Foodco.

Established in 1985, Foodco is an independently-owned company, with distribution depots in Lisburn, Co Antrim and Ashbourne, Co. Meath. Operating a fleet of multi-temperature vehicles, Foodco specialises in the supply of bespoke products to the foodservice industry throughout the island of Ireland.

“Following a record-breaking turnover in 2018, we’re delighted

10 • HRNI MARCH

Cathal Geoghegan, managing director of Henderson Foodservice, is pictured, third right, with Henderson Foodservice and Foodco directors Pat McGarry, Gary McIlroy, Barry Monaghan, Billy Moore, Robert Walsh and Alan Kelly.

has become known as ‘Flexitarianism’, blending vegetables and meats, for major supermarkets including M&S. Flexitarianism is a rapidly-developing market opportunity for other companies here. Finnebrogue, in addition, is developing its own ‘vegan’ factory alongside its existing and hugely impressive operation in Downpatrick which specialises in pork sausages and nitrite-free bacon and ham.

We need to be aware that interest in vegetarian and vegan products is showing little sign of slowing down, as retail sales are expected to increase to £658m by 2021. Industry here clearly needs to watch closely what’s happening in this developing marketplace.

VegPower, furthermore, wants to see retailers commit to increase sales of veg by adopting new measures which drive increased consumption while maintaining their existing commitments to reduce waste. We’d obviously be keen to see retailers step up purchases from local suppliers.

VegPower highlights the key role our food and hospitality sectors have in supporting initiatives to address health challenges such as obesity and conditions such as diabetes through the creation of balanced dishes. to welcome the staff and management of Foodco into our company portfolio,” said Cathal Geoghegan, managing director of Henderson Foodservice.

“Foodco is a terrific company with a strong reputation and loyal customer base and we look forward to supporting the FoodCo team in solidifying their synergy with customers and suppliers.”

Henderson Foodservice said the acquisition is in line with its future strategy and expansion, which includes a £25m investment in new facilities, staff and business development. The group also acquired BD Foods in July 2018.

Foodco will operate as a standalone business with the existing management and board and will retain its corporate name and identity.

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restaurantprofile

Gustoè, Belfast GUIDO CAVALIERE, MANAGER, TALKS TO ALYSON MAGEE

WHEN DID YOUR RESTAURANT OPEN? It opened in early January, just for breakfast and lunch initially to see how trade would go at those times, and then we started to open in the night-time too in late January. We are still working out what days we will open and will decide with the chef because my restaurant is a family.

It’s not just boss and staff, we don’t like to work like that.

We have a lot of experience in Ireland, as we have another family restaurant, Sapori Italiani, I opened in Newry in 2001 with help from my mum, dad and sister.

We started to think about opening in Belfast two years ago and would come to Belfast every week to check out where would be the best area for us. There are just a couple of restaurants around here, and no authentic Italian restaurants, so I think we made a good choice of location.

TELL US ABOUT THE SPACE YOU HAVE Altogether, we can seat around 150. I decided on the colours and my dad and sister came up with the plan because they work in architecture and interior design; not just here but in Italy as well. Everything in the restaurant comes from Italy from the interior design to the kitchen staff.

WHAT’S ON YOUR MENU? Our menu is based on dishes from Calabria, the region we come from, and would be what we would have in the house rather than in a fancy restaurant. It’s the same as what my mum or grandmother cook in the house for us and is all about the flavours and nice quantities.

It’s more healthy and authentic than what you usually get in a restaurant. We make everything from scratch in the kitchen, from the cakes to side orders and dishes.

DOES YOUR MENU CHANGE OFTEN? We plan to change the menu every six months and are still trying out different dishes with customers before we decide on our set menu. St George’s Market is just across the road so every morning, from Thursdays, my chef goes over to find things to try out and, after we have chosen our set menu, we will still work with specials every week.

WHAT IS YOUR FOOD SOURCING POLICY? I come from Calabria, in the south of Italy, and we import a lot from there, particularly ham, salami and cheese from a big company Madeo. We have three different ranges of meat, the normal, the DOP and the top class, Black Pig Ham, which has a really unbelievable taste.

We also import a lot of produce such as tomatoes, buffalo mozzarella, extra virgin olive oils and tuna from Campania, the region around Naples.

A lot of the products we use in the kitchen are impossible to find anywhere else in Northern Ireland, and we sell it on the shelves here too.

We have a couple of suppliers from Northern Ireland as well. We use Keenan Seafood because we don’t use frozen fish, and they deliver it fresh every couple of days and Carnbrooke Meats deliver fresh meat every day.

GreatVine supplies wines to the two restaurants.

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? We had some difficulties finding staff for the floor who want to talk to the customers and learn about Italian ingredients and the food. I work with my staff on the floor, and customer service is very important for me.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We are starting to promote the restaurant on Visit Belfast, and on our website, facebook and Instagram but we don’t want to rush it. We prefer to go slowly and find out what our customers want and explain what we have to them. Usually around Europe, Italian restaurants are pizza and pasta but we are not just that. My mentality is not English, Irish or American; it is proper Italian food. We don’t like to do anything fast, especially in the evening. We want our guests to enjoy the food and we want to be able to explain what it is and tell them about the wine because it’s all from the south of Italy, and not the usual wine you find everywhere. That is the story.

1 Lanyon Place, Belfast Tel: 028 9033 3393 Website: gustobelfast.co.uk OPENING HOURS 9am-10.30pm Days of opening TBC

foodnews

YELLOW DOOR CREATES 35 JOBS AFTER SECURING HILLSBOROUGH CASTLE CONTRACT

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he Yellow Door has secured a contract to provide on-site catering at Hillsborough Castle, which has undergone a five-year £20m investment

by Historic Royal Palaces and is due to reopen to the public on April 10.

The contract was won by The Yellow Door’s Simon Dougan and his business partner Barry Smyth, with their tender focusing on quality, local, fresh, seasonal produce, and environmental goals such as recycling, on-site composting and working towards zero waste to landfill.

The Yellow Door will be providing all catering services at the newly-built Hillsborough Castle Café and the Stable Yard Tea Room, and is to recruit 35 new

jobs as a result.

“In keeping with the historic nature of Hillsborough Castle, we also aim to use varieties of heirloom vegetables such as purple carrots, and some of the more uncommon herbs like lovage and blue hyssop, as well as Chilean guavas, which were reported to be Queen Victoria’s favourite fruit,” said Dougan, who will liaise with Hillsborough Castle’s head gardener at the reinstated fouracre walled garden on seasonal produce to be grown specifically for use in the new kitchens.

In homage to the 18th century pineapple houses and original hot house walls discovered during the

From left, Simon Dougan, The Yellow Door; Gina George, Historic Royal Palaces; and Barry Smyth, The Yellow Door.

estate’s renovation work, Dougan will create a signature pineapple cake for the new tea room, and will be working with local supplier Suki Tea to create a complementary Hillsborough Tea.

NEW HILLSBOROUGH CASTLE AND GARDENS FOOD FESTIVAL LAUNCHED

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istoric Royal Palaces and River Street Events are launching an inaugural Hillsborough Castle and Gardens Food Festival, in partnership with BBC Good Food, to be held in the Castle’s stunning gardens over July 5-7.

The new festival joins The Tower of London and Hampton Court Palace, which have hosted successful festivals in the grounds of these iconic historic royal palaces since 2013.

It will be supported by Tourism Northern Ireland and will welcome an estimated 15,000 visitors over the three days, to be entertained by live cookery demonstrations and tastings, along with the opportunity to shop from hundreds of producers and

brands of specialty food and drink.

“With Northern Ireland recently awarded Best Food Destination at the International Travel and Tourism Awards in London, this revitalised event provides a fantastic opportunity for visitors to experience Northern Ireland’s unique food offering in the beautiful grounds of Hillsborough Castle,” said Aine Kearney, director of Business Support and Events at Tourism Northern Ireland. “We know our food and drink product is special and we want visitors to experience and taste our best.”

Liz Young, head of Events at Historic Royal Palaces, said: “Working with River Street Events we are delighted to be bringing the Historic Royal Palaces

Food Festival to Hillsborough Castle and Gardens in Northern Ireland, growing the Historic Royal Palaces Food Festivals portfolio.

“In addition to experiencing the fabulous exhibitors and demonstrations on offer, visitors to the festival will be playing their part in ensuring these historically significant venues continue to be well maintained and open for all to enjoy, with income raised from commercial activities reinvested in conservation, public access and educational activities.”

For more information, visit https:// www.hrpfoodfestivals.com/ hillsborough-castle.

SCOTTISH-ITALIAN CHEF INVESTING £500,000 IN CATHEDRAL QUARTER SITE

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cottish-Italian chef Nico Simeone is introducing his Glasgow and Edinburgh dining concept Six by Nico to

12 • HRNI MARCH

Belfast’s Cathedral Quarter, investing £500,000 in a site on Waring Street.

The restaurant is expected to open this month, creating 40 new jobs.

Born in Glasgow to Italian parents, Simeone has worked at the Michelin-starred Number One at Balmoral with Craig Candle, where he was awarded Young Scottish Seafood Chef of the Year, and as part of Brian Maule’s team at Chardon d’Or. He opened 111 by Nico in Glasgow’s West End in 2015, followed by Six by Nico in Finnieston, Glasgow in 2017 and Six by Nico in Edinburgh in 2018.

The concept behind Six by Nico is the introduction of a new six-course

tasting menu, each one themed upon a different place, memory or idea, every six weeks. Priced at £28 per person, the six-course concept has proved successful at its Glasgow and Edinburgh sites.

“We are very excited to bring an unforgettable culinary experience to Belfast,” said Simeone. “I have visited the city and I grew up with an understanding of the strong Ulster Scots connection.

Belfast is the perfect location for our next venture and I couldn’t think of a better location than the vibrant food and drinks scene of the Cathedral Quarter.

“We are really looking forward to collaborating with local businesses and have people from the city join our team.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

advertorial

BACARDI HAS A FIESTA ON THE NORTH COAST

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iesta de Bacardi cocktail competition took place at Me & Mrs Jones, Portstewart on February 5.

The event invited bartenders to submit cocktail entries, using spirits from the Bacardi family including Bacardi Carta Blanca, Bacardi Carta Negra, Bacardi Carta Oro and the latest addition to the family, Bacardi Anejo Cuatro.

Applicants were then narrowed down to just six finalists and one wildcard, following a similar format to that of Bacardi Legacy.

Judges Mark Boyle (Bacardi), Roisin McErlean (Tipsy Bird & Bacardi Legacy Finalist 2016) and Alan Davidson (Rita’s) scored on taste profile, presentation, delivery, background and originality. “We could tell from the applications that this was going to be a very high standard of competition,” said Mark Boyle. “It’s something we’ve wanted to do on the North Coast for a while. Often it’s the bigger cities that host these kinds of events, but when you’re in the trade day in, day out, it’s very apparent that so much great talent lies across the province.”

Each finalist was supported by friends, family, bartenders and management from their respective venues. The audience enjoyed a dedicated cocktail menu on the night, featuring some innovative cocktails using Bacardi rums and serves featuring the Coke and Schweppes 1783 range. Following a showcase of some hugely creative ideas and visually impressive cocktails, judges retreated to tot up scores and reveal Fiesta De Bacardi, North Coast Winner 2019, Tom Pinson with his cocktail ‘Yakuzu Sour’. Influenced by his time living in New Zealand, Tom based his cocktail on Yuzu (Japanese Citrus Fruit) and played on Bacardi Anejo Cuatro’s notes of honey, vanilla and oak spices.

Fiesta de Bacardi finalists: Thomas Cavanagh, Laura Mullan, Meghan Campbell, Mark Boyle (Bacardi), Richard Grimsey, Tom Pinson, Adam Newberry and Jonny Shaw.

Winner: Tom Pinson (Fiesta de Bacardi, North Coast 2019 winner).

Mark Boyle (Bacardi) and Steven Davidson (Coca Cola).

Judges: Mark Boyle (Bacardi), Roisin McErlean (Tipsy Bird, Bacardi Legacy 2016 finalist) and Alan Davidson (Rita’s).

COCKTAIL Yakuzu Sour 50ml Bacardi Anjeo Cuatro 10ml Velvet Falernum 20ml Vanilla syrup 5ml Lime juice Foam prepared in Co2 charger: egg white, yuzu syrup, lime juice Garnish: lime zest Bacardi bats 14 • HRNI MARCH

For a anything Bacardi Brown-Forman related, you can contact Mark Boyle (mboyle@bacardi.com), Ryan Brown (rbrown@bacardi.com) or Richard McCluskey (rmccluskey@Bacardi.com). Follow @bacardimark on Instagram. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

advertorial

FROM BLACKWATER TO THE MAINE: LA DRINKS HOSTS AN EVENING WITH BLACKWATER IRISH GIN AT GALGORM HOTEL & SPA

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icking off the New Year in spectacular style, LA Drinks was delighted to take up an invitation by the Galgorm Hotel & Spa to host an Evening with Blackwater Irish Gin in its famous Galgorm Gin Library on January 29.

Guests were treated to a sumptuous four course meal accompanied by Blackwater No 5, an award-winning London Dry Gin and the truly sumptuous Blackwater Wexford Strawberry Irish gin.

Made using Irish strawberries, the evening culminated with the serving of a fabulous Blackwater Bramble put together by the mixologists at Galgorm. Rosie Thompson from LA Drinks said: “It is always a pleasure working with Aaron and his team at Galgorm; they never fail to impress and are exacting in every detail and we look forward to doing many more Blackwater Gin events at different venues and festivals during the coming months, with the help of Dan from Blackwater Distillery.

Catherine Perry, Jordan Foster and Shannon McCloy.

Callum McCabe, Charlotte McClean, Aaron Logan and Deidre McCabe.

Jordan McLean.

Katie Millar, Dan Grummel, and Angela McCorkindale.

Aaron Logan, F&B manager, Galgorm and Rosie Thompson, LA Drinks.

16 • HRNI MARCH

Dan Grummel, Blackwater Gin.

Mark and Angela Glover.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksnews

BELFAST BARS HOST THE GUINNESS SIX NATIONS TROPHY

PICTURED WITH THE TROPHY IN THE GARRICK BAR, BELFAST ARE:

Brian McKinney.

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Niamh Griffin, Ali McDevitt, Liam Dawson and Conor McGinn.

ugby fans in The Garrick Bar and The Errigle Inn, both in Belfast, enjoyed a surprise at the end of January when they came face to face with the Guinness Six Nations Championship Trophy.

The trophy was in Belfast to celebrate Guinness’ title sponsorship of the Six Nations, one of the world’s best-

Ray Kelly, Ruairi Sloan and Pol Magorrian.

attended sports events which regularly attracts record TV and online audiences in the UK, France, Ireland, Italy and all over the world.

The new partnership with rugby’s greatest championship cements the Guinness brand’s position as one of the game’s biggest supporters.

Sean McGuigan and Ronan Duddy.

PICTURED WITH THE TROPHY IN THE ERRIGLE INN, BELFAST ARE:

Matthew McAfee, Michael Goodall, Jonny Kelso, David Kelso and Trevor Mountstephen.

Aidan McDonnell, Colm Dougherty, Ray McDonnell and Paul Manning.

Chris and Elaine Barr.

GUINNESS LAUNCHES NEW RESPONSIBLE DRINKING CAMPAIGN AHEAD OF THE 2019 GUINNESS SIX NATIONS NEW TV AD HIGHLIGHTS SOMETIMES LESS IS MORE!

20 • HRNI MARCH

Bob Cummings.

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new global responsible drinking campaign has been launched

by Guinness to encourage moderation amongst the millions of adult fans watching and enjoying the 2019 Guinness Six Nations from February 1.

The team behind Guinness knows there’s nothing better than spending time with friends and enjoying the rugby with a pint of the black stuff in hand but are also aware that sometimes, less is more and swapping Guinness for water or choosing not to drink alcohol at all should be celebrated. To this end, the Guinness team has launched a new tongue-in-cheek product - Guinness Clear. Guinness Clear is 100% H20 and available from all good taps nationwide.

Guinness is rebranding water as Guinness Clear to make ordering water an active and positive choice.

Guinness Clear will be treated just like any new Guinness beer with a new TV ad going live in GB and Ireland for twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksnews

TOURISM NI CALLS FOR ENTRIES TO NORTHERN IRELAND TOURISM AWARDS 2019 From left, Paddy McKenna, Diageo; Bill Wolsey, Beannchor Group; and John McGrillen, Tourism Northern Ireland.

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ourism NI has launched this year’s Northern Ireland Tourism Awards alongside event sponsor Diageo.

Tourism businesses across Northern Ireland were encouraged to enter the awards, which will take place in May with entry closing on February 21.

The Northern Ireland Tourism Awards will recognise and reward excellence, best practice and innovation by tourism and hospitality businesses from across the country over the last 12 months.

This year, businesses have the

the Guinness Six Nations from February 1. The 30-second ad was created by AMV BBDO, directed by top US director Tom Kuntz (famous for the Old Spice commercial, The Man Your Man Could Smell Like) and pokes fun at all the clichés of traditional beer advertising, even employing the Guinness Clear master brewer to explore its unique taste and properties.

We see adoring slow-motion product shots and satisfied drinkers reacting with delight to the amazing taste of tap water.

The TV ad culminates with the end line Sometimes less is more. Moderate your drinking.

There will also be a Guinness Clear social media campaign that can be followed via #GuinnessClear along with a heavy presence at Home Nations’ stadiums, including branded water fonts and Guinness Clear sampling teams giving water to match day goers.

Former Irish international rugby player Brian O’Driscoll and former www.hospitalityreviewni.com

opportunity to compete in 11 categories ranging from Authentic NI Experience of the Year and NI Tourism Entrepreneur of the Year to Best International Experience of the Year and Most Impactful Digital Innovation.

“On the international stage, our reputation as a tourism destination, both for leisure and business, has grown substantially and these awards are about recognising those in the industry who have helped to deliver this success,” said John McGrillen, chief executive of Tourism NI. “By the English international and World Cup winning rugby player Lawrence Dallaglio were at St James’s Gate to launch the #GuinnessClear campaign and encourage all rugby fans to drink responsibly throughout the Guinness Six Nations by drinking Guinness Clear to moderate their drinking choices.

By drinking plenty of water at a social occasion, the body is kept hydrated and it helps people to moderate their drinking. Water is a positive choice and should be celebrated.

“Guinness Clear is a positive initiative with a great message,” said O’Driscoll.

“It engages with people and sports fans alike and reminds people to have fun while at the same time being aware of responsible drinking. I’ll certainly be mindful of it myself as the Guinness Six Nations kicks off.”

Mark Sandys, global head of Beer, Baileys and Smirnoff at Diageo, said: “At Guinness, responsible drinking is something we take very seriously. With

twitter.com: @Hosp_ReviewNI

end of 2018, the tourism industry was supporting 65,000 jobs and contributing £2.5m per day to our local economy, making tourism a key driver of economic growth.

“With such a huge year ahead as we gear up to host The 148th Open at Royal Portrush, I have confidence that 2019 will again see the tourism industry break records. I wish all of our entrants this year the very best of luck.”

Paddy McKenna, commercial manager for Diageo Northern Ireland, said: “We are extremely proud title sponsors of the Northern Ireland Tourism Awards. Our brands, including Guinness, Harp, Baileys and Smithwick’s, are synonymous with the hospitality and tourism industry and we are both committed and passionate in our support of the sector.

“These Awards are an opportunity to acknowledge and celebrate the individuals, businesses and initiatives that have put Northern Ireland firmly on the tourism map and, in doing so, have proven to be significant economic drivers for the Northern Ireland economy at a time when we really need it. The innovation, drive and diversity of the sector is evident and we would encourage all those involved to take part in the awards and showcase the very best of tourism in Northern Ireland.” the launch of Guinness Six Nations, we wanted to ensure we delivered this important message to sports fans in a compelling way and so Guinness Clear was born.

“We think the light-hearted approach delivered through our Guinness Clear product launch will drive conversation and put responsible drinking to front of mind throughout the Guinness Six Nations and beyond. We want to make sure that ordering water, no matter the context, is an active and positive choice by the millions of fans who will be watching and attending the Guinness Six Nations over the next six weeks.”

The Guinness brand is a proud supporter of Irish rugby and the title sponsor, official beer and official responsible drinking partner of the Guinness Six Nations.

For more information on Guinness Clear, visit http://www.guinness.com/en-ie/guinness-clear-responsible-drinking/.

MARCH HRNI • 21

hotelnews

JURYS INN BELFAST CELEBRATES COMPLETION OF £9.1M REFURBISHMENT

Ryan Foster and Suzanne Bowman of Jurys Inn celebrate the completion of a £9.1 million refurbishment of Jurys Inn Belfast with Pete Snodden.

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urys Inn has completed a £9.1m renovation programme at its Belfast city hotel, including significant bedroom and public area upgrades, a stylish new look for its bar and restaurant and innovations around the check-in

experience.

The programme saw an 80-bedroom extension added, all decorated with an individual wall mural of iconic Northern Ireland landmarks, with the hotel now boasting 270 bedrooms in total.

All bedrooms now feature the exclusive DREAM bed by Jurys Inn, which has been designed with intelligent body support and King Koil’s luxury coil springs with a bespoke feather and down duvet and plush pillows for ultimate comfort.

Bedrooms also include a flat screen TV, large workspace with an ergonomic chair, en-suite bathroom, complimentary toiletries and upgraded technology allowing for contactless key card entry.

The hotel’s lobby, restaurant and bar areas have all been transformed to incorporate new décor, with contemporary furnishings sourced

COUNCIL GIVES GREEN LIGHT TO £6.6M PORTRUSH HOTEL

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lans for a new, 87-bedroom, £6.6m hotel on the site of the former Londonderry Hotel in Portrush have been approved by the Causeway Coast and Glens Planning Committee.

The application was originally recommended for refusal, due in part to concerns raised by Historical Environment Division, but councillors overturned the officers’ recommendation and voted in favour of the proposed development.

“We are absolutely over the moon with the outcome and would like to thank the councillors for reviewing our revised proposals and recognising the huge tourism benefit and economic investment we are seeking to deliver for Portrush and the wider Causeway Coast area,” said Rajesh Rana, director of Andras Hotels.

“The councillors acknowledged our commitment to retaining the history of the site and important architectural features which will be preserved along with artefacts, pictures and stories, which will be a true celebration of the area for locals and visitors to enjoy.

“The hotel concept will reflect the heritage of this important site and will retain and preserve the historic features. We are absolutely committed to ensuring that the entire development is an asset to this wonderful seaside town.”

Andras Hotels expects the project to contribute an annual £1.4m to the local economy, create 48 jobs in its construction phase and add a further £4.8m and 41 new jobs when it opens.

The hotel is scheduled to open in 2021.

24 • HRNI MARCH

from local suppliers including Balmoral Furniture and Ulster Carpets.

A new connectivity area has also been introduced to the hotel lobby offering complimentary high-speed wi-fi, and self-check-in kiosks, and the lobby area has also been revamped with a new Off the Shelf shop stocking a selection of drinks, snacks and travel necessities.

As part of the refreshed bar and restaurant, a new The Kitchen menu includes a wide range of food options served throughout the day ranging from artisan pizzas and burgers to steaks and healthy salads. The breakfast offering has also been expanded to include more choice, ranging from a hearty hot breakfast to a selection of fruit and minismoothies, while rich, freshly brewed coffee is available throughout the day from the hotel’s Costa Coffee bar.

HENDERSON FOODSERVICE BREWING SUCCESS WITH HASTINGS HOTELS

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enderson Foodservice has been appointed

by Hastings Hotel group as the sole supplier of a unique coffee solution across the full estate of Hastings hotels and restaurants.

From left, John Dodd, concierge at the Grand Central Hotel; Sir Howard HastNamed the ings, MD of the Hastings Hotel Group; Hastings Triple Cert and Kiera Campbell, sales director at Henderson Foodservice.

Bean, the coffee has been officially certified by the Soil Association, the Rainforest Association and Fair Trade.

Henderson Foodservice will also be supplying the hotel group with top-of-the-range machinery, the Nuovo Simonelli model, which will be available in the seven Hastings hotels including the Percy French in the grounds of the Slieve Donard Resort & Spa and the Cultra Inn in the grounds of the Culloden Estate & Spa. “Henderson Foodservice understands our need to promote local produce and how important the idea of provenance is for us as a group,” said Howard Hastings, managing director of Hastings Hotels.

“While we can’t grow coffee in Northern Ireland, we insisted the beans were roasted here, which they are, in Lisburn.”

Part of the brief for Henderson Foodservice was to find a premium bean to be served in the Observatory of the Grand Central, and it chose the UCC’s Grand Cru range created using a combination of the world’s finest Arabica, expert knowledge and craftmanship. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelnews

FITZWILLIAM HOTEL ANNOUNCES COMPLETION OF £5M INVESTMENT B

elfast’s five-star Fitzwilliam Hotel has completed the second phase of development at its premises on Great Victoria Street, bringing the total amount invested in the property since 2016 to £5m.

This latest phase of investment has seen the addition of a further 16 luxury bedrooms and a new penthouse suite with panoramic views over the city. It follows an initial £2m refit in November 2016 which saw the introduction of art deco-inspired colour palettes and furnishings throughout the lobby and bedrooms.

“Over the last 10 years, the Fitzwilliam Hotel has continuously invested in improving the offering available to our customers,” said Cian Landers, general

From left, Cian Landers, general manager and Christopher Ash, director of Project Orange, are pictured in the new penthouse suite.

manager of the Fitzwilliam Hotel. “We strive to ensure that our guests enjoy the best in luxury and service and this new development has once again allowed us to do just that.

“The addition of these new rooms and The Penthouse increases the total number of rooms to 146, a 12% increase which will help to meet the

continuing rise in visitors seeking luxury accommodation in the city, which we are thrilled about.”

Designed and crafted by Christopher Ash and Project Orange, The Penthouse on the ninth floor is a stand-out space, representing the pinnacle of luxury accommodation and has been completed in time for visitors attending this year’s Open at Royal Portrush.

The Penthouse has been individually designed and boasts a private wraparound roof terrace overlooking Belfast and a baby grand piano.

The additional 16 new rooms, located on the eighth and ninth floors also feature panoramic views and five-star touches added to each room including Nespresso machines, GHD hair dryers and smart TVs.

HOTEL TEAM WINS VEGAS TRIP IN COCA-COLA CHRISTMAS INCENTIVES PROMOTION

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oca-Cola HBC Ireland and Northern Ireland has presented its Christmas incentive prize to a valued customer, the Abbey Hotel in Donegal Town.

The team has received flights, accommodation and tickets for two to The Nightclub and Bar Show in Las Vegas, one of the world’s most influential gathering of bar and nightlife professionals set to feature more than 600 exhibitors and industry experts.

The prize was awarded following Coca-Cola HBC’s popular Christmas incentive programme for hotels, restaurants and catering customers.

Customers who availed of Coca-Cola HBC’s ‘dealer loader’ consisting of two

Pictured presenting the prize is Coca-Cola HBC’s Stephen King with the Abbey Hotel’s General Manager Danny O’Donnell, alongside valued team member, Elaine Mcinaw, marketing manager, and Andrew Quinn, bar manager, who will avail of the prize on behalf of the hotel.

cases of any of the following products, Coca-Cola Zero Sugar, Schweppes Slimline Elderflower, Fanta Orange, Sprite or Appletiser, were automatically entered into the draw for the prize.

“We are ecstatic that we have won such a prestigious prize to be the

national winners of the Competition with Coca-Cola and that we have brought this prize to Donegal, another first for Donegal,” said Danny O’Donnell, GM of the Abbey Hotel. “ “Our present owners bought the hotel in the 1990s and have invested heavily in the hotel. We pride ourselves on our friendly professional service and warm Donegal welcome and are very proud to carry on that tradition with Coca-Cola as a premium brand. It says a lot when two well- known and successful companies can come together and have a mutually beneficial working relationship which helps both parties to further their business interests.”

THE GREENE HOUSE AWARDED FIVE-STAR GRADING

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he Greene House self-catering lodge in Limavady has been awarded a five-star grading by Tourism NI under its Accommodation Grading Scheme.

A newly-built property with three bedrooms, furnished in a contemporary style with modern conveniences, it is located in a tranquil setting on the Foyle estuary with access to the Lough Foyle Trail and commands views towards Donegal and the Binevenagh Area of Outstanding Natural Beauty.

“The Greene House offers a superb www.hospitalityreviewni.com

standard of accommodation and is a

From left, Ronnie and Arlene Greene of The Greene House with Samantha Corr, Tourism NI.

twitter.com: @Hosp_ReviewNI

great addition to the tourism product in the Limavady area, offering visitors a stylish and relaxing base from where they can explore the whole of the scenic Causeway Coastal Route and city of Derry~Londonderry,” said Samantha Corr, senior quality advisor, Quality & Standards team at Tourism NI. “I commend Ronnie and Arlene for the time and effort they have taken to create such a high standard of visitor accommodation in the area and wish them every success with their new venture.”

MARCH HRNI • 25

hotelprofile

HOTELHUB

THESTATS

THE LODGE HOTEL, COLERAINE

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eading up to its 25th pricing structure, which has year in business, maintained our turnover.”

The Lodge Hotel Knox is keen to combat has embarked on a negative perceptions of the refurbishment programme, hospitality industry, and redesigned its hotel entrance highlight the opportunities for area with automated part-time, supportive work doors, a coach bay to for students and transferable Carol Knox, accommodate groups, and skills. “For graduates like general manager landscaping and paved me (from a psychology and areas. linguistics background), it can Other developments included extending provide a stop gap job that turns into its garden area, and refurbishing the a challenging, varied and ultimately conservatory, bridal suite, guest rooms, rewarding career,” she says. “With function and reception toilets, as well as the increase in tourism, we need a installing a new wi-fi system to cope with positive, happy, rewarded workforce, increased demand from both leisure and and we need to change our image and corporate guests. encourage diversity.”

“As part of the celebration of our 25-year Meanwhile, the redevelopment programme is set to continue over the coming year, with a redesign of the hotel’s bistro/bar area and an upgrade of a number of en-suite bathrooms by replacing baths with walk in showers.

This month, The Lodge will be upgrading its PMS system along with anniversary, we have various a new accounts marketing initiatives and ideas package, website to show appreciation to our and online booking large number of extremely loyal system and investment customers,” says Carol Knox, in its digital presence. general manager. “Some of these customers have been coming to us for our entire 25 years in business, which in itself speaks volumes of the customer service we are so proud of.

“Our past year of trading has been challenging but it has been reassuring that we are holding our own in an evermore competitive market. We have seen an increase in our food and beverage and, unlike a lot of local businesses in our sector, we have not had to compromise our

HOTEL OPENED: 1994 (current ownership) OWNERSHIP/REFURBISHMENT HISTORY: Built in 1974 by the Colliers, it was purchased in 1994 and has operated under proprietors Ivor Boyd, Norma Wilkinson and Brian Stockman for the past 25 years with investments of over £5m to date.

EMPLOYEES: 66 full time and 33 part time. Some staff members have been there for over 20 years, with an average staff turnover of 5%; rare in the sector.

ROOM NUMBERS: 56 en-suite STAR RATING: 3 STYLE: Traditional, authentic and local with a modern twist.

MARKET POSITIONING: Continuing to grow its brand of 25 years and staying ahead of competitors by acknowledging and adapting to ever-changing customer needs.

GUEST PROFILE: Leisure, corporate, events, weddings, activity groups and tour groups.

USPs: Renowned for excellent food, up-to-date facilities and exceptional customer service which in turn generates repeat business.

FOOD & BEVERAGE: The hotel has two restaurants - Elliot’s Bistro and Romanoff’s Restaurant. The popular Sunday carvery served in its Allen Suite attracts diners from all corners of the province. The hotel boasts six conference & banqueting suites accommodating 10 to 450 guests, a conservatory and coffee bar. The hotel has a good selection of vegetarian, vegan and gluten-free dishes on offer.

The team of chefs showcases local produce in both traditional and new exciting ways and offers a quality selection of whiskey, gins, cocktails and an array of craft and draft beers alongside a wide selection of wines.

tourismnews-attractions

NI GOLF ‘ON PAR’ WITH THE BEST AT PGA SHOW IN FLORIDA

From left, Cormac MacMullan, Ardglass Golf Club; Aileen Martin, Hastings Hotels; Alison Metcalfe, Tourism Ireland; Wilma Erskine, Royal Portrush Golf Club; Leigh Heggarty, Galgorm Spa & Golf Resort; and Leanne Rice, Tourism Northern Ireland.

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ourism Ireland’s golf promotional programme for 2019 kicked off in Orlando, Florida at the end of January, with 20 golf and tourism operators attending the PGA Golf Merchandise Show.

The PGA Show is one of the biggest golf exhibitions in the United States, attracting more than 41,000 golf professionals and enthusiasts, as well as around 1,100 influential golf journalists, each year.

Northern Ireland’s world-class golf

was also highlighted to some 80 influential golf journalists and golf pros ahead of the PGA Show at a special Ireland Golf Day, sponsored by Tourism Ireland.

“The American golf market remains a priority for Tourism Ireland in 2019 and we will continue to promote the island of Ireland as a top golf destination, capitalising on the global success of our golfers including Shane Lowry, Rory McIlroy, Padraig Harrington, Lowry, Darren Clarke and Graeme McDowell,”

CREATING ‘CELTIC CONNECTIONS’ FOR NORTHERN IRELAND

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delegation of tourism businesses from Northern Ireland and the island of Ireland was in Glasgow recently, for a B2B workshop and networking event with travel professionals from Scotland and the north of England.

In all, 27 tourism From left, standing, Maressa McWilliams, City of businesses from the Derry Airport; Assumpta O’Neill, Titanic Belfast; island of Ireland, Alison Mawhinney, Mid & East Antrim; Jac Callan, Visit Belfast; Amy McGuire, Portrush Atlantic Hotel; including hotels, Linda Lynch, City Hotel, Derry; and Amy Riddell, Tourism Ireland; and, seated, Karen Henderson, visitor attractions, ferry Visit Derry, and Liz Steele, Causeway Coastal companies and regional Route. tourism organisations, had the opportunity to meet with local tour operators and travel agents. The annual event provides a valuable platform for the participating companies to network and win business for the year ahead.

Tourism Ireland’s workshop and networking event was timed to coincide with Celtic Connections, Scotland’s premier winter music festival, highlighting Northern Ireland’s music and culture for ‘culturally curious’ tourists.

28 • HRNI MARCH

said Alison Metcalfe, head of North America, Tourism Ireland.

“Golf is the world’s largest sportsrelated travel market and Tourism Ireland is working hard to drive home the message that a golfing holiday on the island of Ireland is about much more than a round of 18 holes – the combination of our world-class golf and our unique brand of hospitality plays a key role in attracting American golfers to visit.”

Tourism Ireland will roll out an extensive programme of activity to promote golf on the island of Ireland in the United States in 2019; in particular highlighting the 148th Open at Royal Portrush. Promotional activity will encourage those attending The Open to extend their stay here and will also showcase Northern Ireland as a host of world-class events and, by extension, a superb golf and holiday destination.

Key American golf journalists will be invited to visit this year, and Ireland golf TV ads will air on the popular Golf Channel with online ads on GolfChannel.com, encouraging American golfers to click through to great golf vacations on Ireland.com.

TOURISM IRELAND LEADS SALES MISSION TO INDIA AND UAE

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ourism Ireland’s 2019 sales mission to India and the UAE kicked off in February, with a delegation of hoteliers, visitor attractions and destination management left, Lars Olsson, Stena Line, meeting companies meeting From with travel agents in Mumbai. with around 300 tour operators and travel agents in Mumbai, New Delhi, Abu Dhabi and Dubai.

The delegation also met with influential travel journalists and bloggers, highlighting the island of Ireland as a wonderful choice for a holiday.

As well as highlighting ease of access to Ireland, a key message for Tourism Ireland in India is the British Irish Visa Scheme, which allows Indian travellers to visit both Ireland and the UK, including Northern Ireland, using a single visa; and, in the UAE, the fact that Ireland is now visa free for UAE nationals. twitter.com: @Hosp_ReviewNI

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tourismnews-travel

BELFAST CITY AIRPORT OFFERS £30,000 MARKETING PRIZE TO NI’S ‘BEST’ SMALL VISITOR ATTRACTION

From left, John McGrillen chief executive, Tourism NI, and Katy Best, commercial director at Belfast City Airport.

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eorge Best Belfast City Airport has partnered with Tourism NI and all 11 councils in the province to launch the search for Northern Ireland’s Best Small Visitor Attraction, with £30,000 of free

marketing support and brand visibility at the airport on offer to the winner.

The competition is open to visitor attractions and experiences across Northern Ireland with an annual footfall of less than 100,000. The prize will include £20,000 of branding on site at Belfast City Airport which welcomes approximately 2.6m passengers each year, and £10,000 of online support through the airport’s digital channels.

To take part in the competition, attractions should submit their entries via email to Naomi@lighthouseni.com

by Friday, March 1, with the relevant council then selecting a shortlist of three attractions to progress to the next stage of the competition.

The chosen attractions will then feature on the airport’s Facebook page, with

the most popular from each council progressing to the final which will see a judging panel visit, experience and score each of the attractions.

“The smaller visitor attractions and experiences are hugely important to the overall tourism industry here in Northern Ireland and that is why they were chosen as the focus of this year’s campaign,” said Katy Best, commercial director at Belfast City Airport. “The competition gives these attractions a chance to shine and to boost their visibility amongst a huge audience of potential local and overseas visitors.”

For more information on how to enter, terms and conditions and to download an entry form, visit www.belfastcityairport. com/TourismNI.

NORTHERN IRELAND SAYS GUTEN TAG!

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ourism Ireland in Germany kicked off its 2019 programme of promotions at CMT (holiday exhibition) in Stuttgart in January, joined by 14 tourism businesses including the Causeway Coast Route and the National Trust NI. CMT is one of the biggest travel fairs in Germany, attracting more than 265,000 visitors – or potential holidaymakers for Northern Ireland and the island of Ireland looking for ideas and suggestions for their next holiday. CMT also attracts leading tour operators and travel agents, as well as around 1,500 travel journalists, during the nine-day event.

From left, Monika Woermann, Tourism Ireland; Alex Praschberger, National Trust NI; and Liz Steele, Causeway Coast & Glens.

Last month, Tourism Ireland launched its new global campaign, Fill Your Heart with Ireland. Ads for the island of Ireland have been running in German cinemas during December and on TV during January – reaching millions of viewers.

Promoting the Causeway Coastal Route, Belfast, the Wild Atlantic Way, Ireland’s Ancient East and Dublin will continue to be a major focus of Tourism Ireland’s activity in 2019.

The organisation will also continue to highlight ease of access from Germany to the island of Ireland.

STENA LINE INVESTS £5M IN FLEET UPGRADE S tena Line has started work on a £5m refit programme of its local ferry fleet at Belfast’s Harland and Wolff shipyard. The 10-week upgrade schedule will see five Stena Line vessels dry docked consecutively to facilitate refurbishment and maintenance works.

“Regular ship refits are an important element in our ship management operation which helps to maintain our excellent reliability and keeps our Irish Sea fleet to the forefront of the ferry sector,” said Paul Grant, Stena Line trade director (Irish Sea North).

“We’re pleased that we are continuing to work with Harland and

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Wolff in Belfast to carry out these important upgrades, helping to secure the local maritime skills base in Northern Ireland.

“Whilst Stena Line has already

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committed a significant investment to introducing three new ships to the Irish Sea starting in early 2020, it’s also important that we continue to improve, develop and invest in our existing fleet of vessels, which is exactly what this contract will do.”

Jonathan Guest, Harland and Wolff’s chief executive officer, said: “Harland and Wolff is delighted to welcome back five of Stena Line’s Irish Sea vessels. Our working partnership with Stena Line is very important not only to our company but to the local economy through its associated supply chain.”

MARCH HRNI • 29

the148thopen

‘EYES ON THE OPEN’ CELEBRATION MARKS BUILD UP TO BIGGEST EVER EVENT FOR NORTHERN IRELAND

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ourism NI marked the start of the official build up to The 148th Open at Royal Portrush on January 31 with a celebration of Northern Ireland talent from across the worlds of sport, music, media, television and the arts.

Hosted by Stephen Watson and Claire McCollum, the theme of the event was We’ve Come a Long Way and included the unveiling of a short film by awardwinning director and producer Martin Stalker. The film, which will be distributed widely across key tourism markets, was set to an original poem by local poet Paula Matthews, narrated by leading actors Ian McElhinney, Bronagh Waugh, Saoirse-Monica Jackson and Shaun Blaney and accompanied by an original score composed and performed by Belfast-born virtuoso pianist Michael McHale.

A sporting panel included recordbreaking champion jockey Sir Anthony McCoy OBE and four-time Superbike World Champion, Jonathan Rea MBE, who shared their experiences of competing at the top of their profession and representing Northern Ireland on the world stage. Also interviewed was legendary golfing commentator Peter Alliss. Voices of support from global golfing icons including Rory McIlroy, Graeme McDowell and Darren Clarke, as well as up-and-coming golfing stars Stephanie Meadow and Tom McKibbin added to the night.

“The ambitious plans set 10 years ago have transformed Northern Ireland and our ambitions for the future are just as big,” said Terence Brannigan, chairman of Tourism NI. “Our golfing story is a global success and that has brought us here as we look forward to 190,000 fans and visitors from across the globe descending on Royal Portrush in July for the biggest sporting event ever held in Northern Ireland.

“The 148th Open will leave a legacy that will benefit Northern Ireland for years to come. It will boost our reputation as a premier destination for international events and gives a wellearned boost to the development of our hard-working tourism businesses.”

Martin Slumbers, chief executive of the R&A, said: “There is great excitement among golf fans for the return of The 30 • HRNI MARCH

AP McCoy and Ian McElhinney.

Guests had the opportunity to take a seat on the Iron Throne from Game of Thrones. Pictured are Karise Hutchinson, Peter Bolan and John Bustard.

Special guests Sir AP McCoy, Peter Alliss, Terence Brannigan (Tourism NI) and Jonathan Rea.

Open to Royal Portrush for the first time in nearly 70 years. This is reflected in the unprecedented demand for tickets which has led to all four Championship days being sold out for the very first time and the evident enthusiasm for golf throughout the island of Ireland.”

Tourism NI’s marketing and PR plans will include an Epic Journey to The Open 2019, a promotional tour of every county in Northern Ireland as well as Dublin

City Centre, so communities, schools, sportspeople and golf clubs can all be part of the celebration and excitement of The Open in their area.

The We’ve Come A Long Way short film and score is now available at https://youtu.be/KPPKRrsR-js.

The 148th Open will be held at Royal Portrush Golf Club from July 14-21.

Practice Day tickets and hospitality packages are still available.

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training&development

SPREADING SOME HAPPINESS ALONG THE WAY A PASSION FOR COOKING, MEETING PEOPLE AND LIFELONG LEARNING OPPORTUNITIES HAS RESULTED IN A REWARDING HOSPITALITY CAREER FOR MICHELLE McCARTHY. HRNI TALKS TO THE LECTURER IN HOSPITALITY AND CATERING AT SOUTH EASTERN REGIONAL COLLEGE HOW DID YOU GET INTO HOSPITALITY? My father had a real passion for baking and cooking and he had taught me how to cook from a young age.

I started working in my local golf club kitchen in Warrenpoint at 14 years of age. I wanted a part-time job, and this was handy for me to walk to. It was agreed that I would help with peeling potatoes, vegetables and doing basic food preparation. I was soon making apple tarts and desserts.

One day they were short staffed in the restaurant, I volunteered to serve the tables. I really loved being in the dining room, chatting to the customers and never went back to the kitchen in the golf club again. I stayed in this job for a few years and knew that I wanted to work in hospitality when I left school.

WHAT HOSPITALITY QUALIFICATIONS DO YOU HAVE? I could not wait to enrol at Southern Regional College when I was 16 years of age, to start my chef, food and beverage qualifications. This took two years. Then I did a BTEC in Hotel and Catering Institutional Operations for another two years. I left and went to work in the industry full time.

When I was 30, I returned to college again. This time I was a mature parttime student. I studied for an HNC in Hospitality Management. This led to a BA Hons Degree in Hotel and Tourism Management. For both my HNC and degree, I was awarded Student of the Year. I am very passionate about lifelong learning and really put my heart and soul into my studying part time.

Loughry College, in conjunction with Queen’s University, was offering hospitality students a fantastic opportunity to complete a post-graduate certificate, post-graduate diploma and then an MSC in Communications, Training and Development which was completely funded. I was fortunate to be allowed this opportunity.

However, this was tough going as I had to travel to Loughry for three years every Thursday evening after work.

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This usually meant being on the early shift at 7am in the morning and home to bed about midnight. This was also an emotional time, as my daddy was battling cancer. My daddy made it to my graduation but died a few months after.

It was very special for me that he was there.

Over the last few years, I have developed a huge passion for barista, and two months ago was delighted to achieve my Intermediate Certificate from the Speciality Coffee Association.

WHERE HAVE YOU WORKED THROUGHOUT YOUR CAREER IN THE HOSPITALITY TRADE? I started in The Golf Club in Warrenpoint and stayed there for a few years. I also worked part time for a year front of house in The Whistledown Hotel in Warrenpoint which is still running today.

When there were functions on in any of the hotels where I lived, they called me in to help set up and serve. I got a fantastic opportunity to spend four weeks in Dromoland Castle Hotel, Co Clare when I was a student. I was only 17 years of age and was in awe of this five-star hotel and had never experienced such luxurious surroundings or the style of food service before. This motivated me even more to work in hospitality.

When I left college at 20 years of age, I went back to Co Clare and worked in The Hunters Lodge Restaurant, as a restaurant supervisor. I held this position for three years.

I then moved to The Sherwood Inn in Ennis and stayed there for four years. I did both kitchen and front of house. We used to serve 1,000 meals every day, but I loved it.

When I was 27, I moved back home to Warrenpoint. I was a mother then to my two lovely daughters and needed work that fitted in with raising them. I took a temporary position cooking in a school and was offered a full-time position as a mobile cook for The Southern Education Library Board. There were 52 schools on my list and I went wherever I was needed as the cook in charge. I held this position for just over five years and I remember it as a happy time in my career.

After achieving my degree, my tutor suggested I should look for a management position and I secured a post with Campbell Catering as a catering support manager. The hours were more unsociable, I had a lot of travelling to do and, having enjoyed all the holidays that came with term time in my previous job, felt this was not the best move I had selected. I left and took a job cooking for elderly people as the hours really suited me with the girls.

I was determined to get a job teaching hospitality and catering part time, so I left my CV into many of the further education colleges. This paid off and I was offered an evening class teaching cookery in SRC Armagh and Newry which I absolutely loved. It was always my dream to be a hospitality lecturer; that’s why I kept studying as I felt having an MSC would give me an added advantage.

A position for a restaurant manager in Sainsbury’s Newry became available.

After what seemed like gruelling interviews, I got the job. This was the time of the boom, and all the customers from the south were shopping in Newry.

The restaurant had been performing very badly and I was very motivated to change that. It was easy to increase the sales, and we were exceeding our set targets month by month. Sainsbury’s then asked me would I take their Sprucefield restaurant under my wing.

So, I went between the two stores. I kept

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training&development part-time teaching in the hope that one day I would get a full-time job.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? The one person who always obviously inspired me in his love for food and cooking was my daddy. My daddy always encouraged me to be myself.

He used to joke that he had his own restaurant at home, as he loved cooking for all the family and friends.

The other person who has inspired me for many years is Michele Roux Junior. I was glued to his programme about foodservice. I did write and ask him could I go to La Gavroche for work experience a few years ago but unfortunately that year they had all the work placements sorted. Hopefully he may read this and invite me over...

I was lucky enough to meet Jamie Oliver when I worked for Sainsbury’s. I got selected (or rather I busted my way to the stage) to sit at a table with another person in the audience; seemingly I was on a blind date! The table was to one side of the stage and Jamie and Gennaro Contaldo cooked us a beautiful meal. It was lovely to get a signed book from each of them to keep.

TELL US ABOUT YOUR ROLE AT SERC In 2007, SERC contacted me and asked would I be able to cover a class every Tuesday. My manager in Sainsbury’s was very accommodating and told me to go for it.

In 2008, a full-time position became available for a hospitality and catering lecturer. I applied and was overjoyed to get the job. As part of my job role in SERC, I had to complete a post-graduate certificate in Further and Higher Education (PGCFHE).

This is my 11th year teaching and no two days are ever the same. You build up a rapport with all your students and genuinely want each one of them to achieve. Sometimes they have barriers in the way of learning, and you must go the extra mile as a lecturer with the support of the college to help them.

When I started, I taught mostly professional cookery. Now I am teaching hospitality and food and beverage service to Levels 2, 3 and 4 students. It is my privilege to be able to share my passion and enthusiasm for the industry with them. It’s great that we work very closely with all the local and regional employers, and many of the students are in work placements or employed with them.

I thought I would miss the buzz of a busy restaurant from industry, but we have our college restaurant, which www.hospitalityreviewni.com

we open every Wednesday lunchtime and Thursday evening for full food service. This year we opened a coffee dock within the restaurant and all our hospitality students are completing barista qualifications and working in our coffee dock as part of their project-based learning.

The students are being taught so many skills such as food service, napkin folding, wine service, cocktail making and barista. They also gain extra qualifications in food hygiene, allergy training and enterprise.

WHAT PLACEMENT OPPORTUNITIES ARE AVAILABLE TO SERC STUDENTS? SERC is also in partnership with Forth Valley College in Scotland. This partnership allows staff and students to engage in reciprocal visits and to share best practice in the areas of hospitality, creative industries, Moodle, creative

learning, teaching and mentoring. Last year our catering students travelled to Fort Valley College, to compete against their students in a cooking and food service competition.

SERC has been very accommodating, allowing me to keep my skills current and encourage staff to keep their professional development up to date.

In 2011, I took one of my hospitality students to Gleneagles in Scotland, which was an amazing experience.

In 2014, I spent a week shadowing the front-of-house team in The Merrion Hotel in Dublin. In 2016, I spent three days in The Marker Hotel, Dublin and three days in Mount Juliet Estate in Kilkenny again shadowing the front of house and bar managers. In August past, I spent two days in Ashford Castle shadowing their Head Wine Sommelier Pierre Marie Faure and then three days in Lyrath Estate in Kilkenny shadowing the frontof-house teams. All these hotels were a fantastic experience for me and really enthused me to share my knowledge

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with my colleagues and students.

Working in hospitality within SERC has allowed me to actively take part in fundraising activities with the students.

Together we have raised over £16,000 for mental health, cancer charities and a student enterprise fund to help students set up their own businesses.

My deputy head of school has organised a cross-campus trip to Fuerteventura for two weeks this June which is fully funded. My students will be attending the local catering college there for one week and then going on work placement for the other week. I am also lucky enough to be going and the students are very excited.

WHAT IS YOUR PREFERRED STYLE OF SERVICE? My favourite style of service is Gueridon, which I observed in Dromoland Castle many years ago and then in Gleneagles in Scotland. The staff made it look so easy, yet it is so dramatic and stylish. My favourite dish was the Crepes Suzette.

It is something I would love to introduce to our college restaurant in SERC. WHAT SIZE IS YOUR TEAM? In SERC Downpatrick, I am one of three full-time hospitality lecturers, but we form part of our School of Hospitality, Management and Tourism and Languages. We have colleagues cross campus in Lisburn, Bangor and Newtownards teaching hospitality and catering. We all work closely together to ensure that we are delivering the same high standards in each campus.

Our team is led by our head of school and deputy head of school.

We of course then form part of the bigger team of staff employed by SERC. Many of the team in SERC I regard as friends; there is a great team spirit.

WOULD YOU RECOMMEND A CAREER IN HOSPITALITY? The world of hospitality has been so good to me. I have always been able to find work, meet new people, gain new skills and genuinely love what I am doing. At times the hours are long and the work is busy, but the rewards and sense of personal satisfaction are second to none. I would encourage anyone thinking of a career or a change of career to go for it. You can travel the world or stay local, you bring your skills with you and spread some happiness along the way. The saying ‘choose a job you love, and you will never have to work a day in your life’ is one I can quote quite happily.

MARCH HRNI • 33

businessnews

2020 RATES REVALUATION - YOU CAN'T AFFORD TO IGNORE THE CHANGE

BY MARK CARRON, DIRECTOR, OSBORNE KING

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he 2015 revaluation, which took effect on April 1, 2015 albeit based on property valuations as at April 1, 2013, has only been dealt with, in part, by the licensed sector. The new 2020 valuation will be benchmarked to April 1, 2018 and will form the basis of rates bills from April 1, 2020. The main objective of the revaluation is to equitably reallocate the rates burden across all non-domestic properties in Northern Ireland.

The gap between revaluations also plays a role and that was the major reason why many valuations increased dramatically for the 2015 revaluation, in particular, districts such as the Cathedral Quarter and premises with a high proportion of food sales. The previous revaluation was introduced for the rating year commencing April 1, 2003 based on a valuation date of April 1, 2001. In the intervening 12-year period, the success and evolution of this sector, relative to other property sectors, resulted in some valuations increasing dramatically with some extreme cases seeing over two or three times of their net annual value.

Lessons have been learned by the Department of Finance that huge step changes in running costs caused by a long gap between revaluations are difficult for businesses to absorb. For the next revaluation, the gap will only be five years and, for that reason, I do not expect the movement in valuations to be nearly as dramatic as for the 2015 revaluation.

That is not to say valuations will not increase but, depending on whether a particular valuation goes up by more or less than the average across all nondomestic property valuations, this will determine whether a particular business sees an increased or decreased rates liability.

To recap, the rateable value of public houses and hotels is based on their trading accounts otherwise known as the Fair Maintainable Trade as, historically, most public houses and hotels in Northern Ireland are owner-occupied thus providing little rental evidence to provide an adequate assessment basis. Rates valuations are intended to represent the rental value of the property at the appropriate valuation date.

It is too early to predict how the hospitality sector will fare after the next revaluation. However, it is likely that the outcome generally could be slight. As always there will be winners and losers. Either way, it is better to have some idea what the impact might be as early as possible so as to aid business planning.

Struggling provincial public houses where turnover has decreased over the last five years may benefit from an appeal and ultimately a potential saving. One of the main issues with the 2015 revaluation for licensed rate payers was that the scheme didn’t fairly account for the lack of profitability of an outlet related to its net sales turnover. For instance, establishments with a liquor licence with high food turnover felt aggrieved as their net profit margins were slashed due to the intense labour costs when compared to licensed restaurants whose net annual value was calculated on a rate per square metre based on the vicinity tone; thus not taking account of turnover or profitability.

Our advice is to engage an experienced rating surveyor, someone with a strong background in licensed premises, to review the valuation and take action as appropriate. Regardless of whether you are a winner or loser, you will want to make sure you are not paying any more rates than you have to. The legislation allows for a three-stage appeal process, but be warned that valuations can go up as well as down on appeal so it is important to have proper advice before taking any action. Osborne King is Northern Ireland’s largest independent commercial property company and has renowned specialism in the licensed premises and rating consultancy sectors. We are ideally placed to offer the advice you require to mitigate your rates liability as far as possible in keeping within the scope of the scheme produced by Land & Property Services.

Mark Carron MRICS Director Tel: 028 90 270000 E-Mail: mark.carron@osborneking.com Twitter: @OsborneKingNI 34 • HRNI MARCH

Hannah Corbett from Hastings Hotels is pictured at the first event of the year with forum members.

HASTINGS HOTELS HELPS NI BUSINESSES GROW WITH 2019 DIGITAL FORUM

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astings Hotels has kicked off 2019 Digi-Talk: The Forum with the first of its monthly shared learning events to help local businesses develop their digital marketing skills.

The innovative forum, which takes place at the Stormont Hotel, is led by a different digital expert each month and covers a wide range of topics throughout the year including SEO success, how to grow your business in the fast moving digital industry, attracting customers using social media and working with social influencers.

“The forum focuses on providing local businesses with solutions to help stay ahead of the growing challenges we all face in the continually developing digital world,” said Hannah Corbett, group digital strategist for Hastings Hotels. “With so many new types of digital software, devices and apps being launched almost every day, it’s hard to keep up with the latest trends, so it is our aim to help people develop their knowledge as much as possible which will help grow their businesses.

“It’s also a great opportunity meet with other local companies and share information, effectively learning from each other.”

INDUSTRY URGED TO SHARE VIEWS ON FUTURE DIGITAL, GREEN & SOCIAL SKILLS NEEDS IN HOSPITALITY & TOURISM

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eople 1st International is calling for hospitality and tourism businesses to share their views on the current gaps and future needs of digital, green and social skills in hospitality and tourism as part of two initiatives that aim to establish a strategy for skills development in the industry. As a key partner of the Next Tourism Generation Alliance (NTG), the first partnership and alliance for improving a collaborative and productive relationship between education and industry, People 1st International is looking for views on the future expectations towards these skills to respond to the fastchanging requirements in digital, green and social skills.

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AMUSEMENT & LEISURE

CATERING EQUIPMENT

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MARCH HRNI • 35

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MARCH HRNI • 37

DRINK DISTRIBUTORS

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MARCH HRNI • 39

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40 • HRNI MARCH

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MARCH HRNI • 41

q&a

THE LAST WORD Spain. Was out there for my best mate’s wedding.

DRINKS

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Dr Pepper BEER OR CIDER: Beer WHITE OR RED WINE: Red wine.

Creu Celta is my favourite at the moment.

WHISKEY OR BRANDY: Whiskey GIN OR VODKA: No personal favourite here, either will do.

COCKTAILS OR BUBBLY: Cocktails.

We’re lucky enough to have some amazing mixologists in Belfast right now, and there’s no shortage of places to be able to go and get a good cocktail, including here at the Fitzwilliam.

NAME JAMES O’DONNELL COMPANY FITZWILLIAM HOTEL BELFAST JOB TITLE BEVERAGE MANAGER HOW LONG HAVE YOU BEEN IN THIS ROLE? Eight months.

DESCRIBE A TYPICAL DAY? There is no real typical day in this job.

But my main focus will be to make sure the main bar is ready for service and that the staff have everything that they need to be able to do their job to a five-star standard. From then on, it’s all about making sure the customer is happy and getting the full experience of the hotel.

WHAT WAS YOUR FIRST JOB? My first job was a kitchen porter in a golf club. I have always from that moment on had the upmost respect for kitchen porters and try to help them out whenever I can.

ENTERTAINMENT

FAVOURITE TV SHOW: NCIS FAVOURITE FILM: Shawshank Redemption 42 • HRNI MARCH

FAVOURITE ALBUM CURRENTLY LISTENING TO: Spotify has taken away the element of just listening to certain albums nowadays, but at the moment I’m listening to a lot of Gerry Cinnamon.

FAVOURITE BAND: At the moment I have to say Coldplay; I saw them at Croke Park and I don’t think any other gig will beat it.

LAST BOOK READ: How To Be A Footballer by Peter Crouch. Funny read!

FAVOURITE CELEBRITY: David Beckham

SOCIAL

FAVOURITE FOOD: Steak FAVOURITE RESTAURANT: Hadskis LAST HOTEL YOU STAYED AT: Slieve Donard Resort & Spa LAST BAR/NIGHTCLUB YOU VISITED: Babel. Great drinks and service every time.

FAVOURITE PLACE IN THE WORLD: London. 24 hours a day, seven days a week, the City is always buzzing.

INDOOR CONCERT OR FESTIVAL: Festival LAST HOLIDAY: El Campello,

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? David Beckham, ex England managers Terry Venables and Bobby Robson and QPR legend Gerry Francis. Becks can bring the whiskey and we could just chat football all night!

ONE ITEM YOU COULDN’T LIVE WITHOUT? Unfortunately, it would have to be my phone.

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? I reckon Tom Hardy could do a pretty good job.

WHAT IS YOUR IDEAL JOB? I learnt a long time ago that I wasn’t going to make it as a professional footballer! But I’m fortunate enough to be in a job that I really do love.

FAVOURITE QUOTE? Manners cost nothing in life.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Treat people the way you would like to be treated.

INSPIRATION IN YOUR LIFE? My parents are the ones who shaped me to be who I am today. twitter.com: @Hosp_ReviewNI

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