Hospitality Review NI March 2017

TM

The official publication for

MARCH 2017

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

MARCH 2017

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

The Official Publication for

TRADE FIGHTS SKY HIGH BILLS CHEF PROFILE: Noel McMeel talks about supporting your own - pg7

SKY TV CONTRACT PRICES COME UNDER FIRE AS HOSPITALITY ULSTER AND ITS MEMBERS TAKE ON COMMUNICATIONS GIANT.

THE PEN AND THE PALATE: Joris Minne on critiquing your restaurant - pg8

HOME CRAFTS: The rise of boutique booze - pg19

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GAME ON: The Fitzwilliam’s Cian Landers - pg34

WASTED EFFORT: Are you ready for new legislation? -pg38 www.hospitalityreviewni.com

ospitality Ulster and its members have been in conversation with Sky TV to reduce and streamline its ‘unrealistically high’ prices to reflect demand in Northern Ireland.

Currently Sky packages being offered to pubs and restaurants here are not in line with those offered to publicans across the water, the industry body believes, with some business owners forking out around £2000 a month.

Meanwhile publicans are speaking out about the uneven playing field in which they are operating; competing against illegal Sky TV programming in a lot of NI homes as well as a disinterest in the majority of sports being offered through their packages.

Sky representatives have attended meetings in Northern Ireland to address the ongoing issue in what HU described as a heated debate.

Colin Neill, Hospitality Ulster Chief Executive told HRNI that Sky must take the NI marketplace and the disposable income of consumers into consideration.

“We have fought with Sky TV because we

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aren’t getting the same offers that they do in England. There are discounts in England for establishments that offer food, and rural businesses for example. We currently don’t have that here.

“Geography should not dictate different price lists and we will challenge them at every turn.

We are talking to the bodies that oversee this kind of thing and if Sky won’t come to the table, we will do everything in our power to make them.”

Joel Neill, Operations Director of HU added: “There are only around eight matches a year that will bring in extra customers here. Northern Ireland is a different marketplace. The smaller games will not bring in extra clientele and that needs to be considered and reflected through costs.”

Ciaran McCausland, owner of The Brewers House in Donaghmore, agreed: “The prices are unrealistically high and while it’s a good holistic product, the NI customer is not interested in 90 per cent of games. cont’d on pg4>> MARCH HRNI • 3

forward THE TEAM & CONTACTS Editor: Emma Deighan Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9078 3200 (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: e.deighan@independentmagazinesni.co.uk.

Tel: 028 9026 4268 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: Olga Patterson The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Ciaran O’Neill

cont’d from pg3 “The average Premiership game doesn’t have the interest.

Unfortunately cricket and English Rugby Union won’t attract the punter into the pub either.”

Ciaran added that pub owners are now looking at return on investments from their Sky product and weighing up the pros and cons: “The premium that bars pay is not based on people having access to games at home. It also doesn’t reflect the access to illegal Sky TV. The days of punters coming to the pub to watch games are over. To me that’s one of the key points.

“We also have to consider what is going to be the best return on investment too - Sky or a twopiece band - you’re looking at similar costs here and entertainment is bringing in customers.”

Stephen Reynolds owner of the Front Page in Ballymena is one such publican who ended his Sky contract in favour of entertainment. His pub has been awarded Community Pub of the Year three times by Hospitality Ulster. And business is still thriving.

“Sky is a law onto themselves. We had a meeting with them and they weren’t prepared to give any ground at all so we ended our contract.

“It was something we had tried on and off over the years and it was at the request of various customers but we could never justify the costs. Now we concentrate more on being an entertainment venue. Our focus is entertainment and good service. There is life after Sky!” he said.

“There are a number of pubs who depend on sport but it’s not a money-making exercise and if they didn’t have it they might find it difficult.

It’s a double-edged sword. I would encourage membership to get creative. We reinvented ourselves and looked at other good models of practice and took on-board what worked for us.”

The Northern Ireland economy must come into play too, added Colin, if prices are to be revised: “If you take into consideration disposable income, NI is £103 per week and our nearest rival is Scotland with £200 per week. We don’t have the customer base and the appeal for a lot of the matches offered is simply not there.”

HU will look at meeting with its counterparts in Scotland and Dublin to compare prices in what Colin says will offer a ‘collective argument’.

Sky Business’ Communications Controller, Alison Hackney, said that while she is aware of the ongoing conversations with the trade here the company ‘never talks about individual pricing. It’s a confidential matter and behind closed doors’. “We are constantly investing in customers and we have to keep people happy and offer the best support and we will continue to invest,” she said.

“We visit 700 pubs a week to make sure they are offering an authentic product and awareness is high of illegal viewing and abuse is low because we invest so much in cracking down on it,” she added. ED

BULL AND RAM TO COME TO BELFAST

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.

B Hospitality Review is copyright © Independent News & Media Ltd 2016

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

allynahinch restaurant Bull and Ram is making plans to expand into Belfast in the coming year chef and owner, Kelan McMichael told HRNI. The restaurant will have the ‘same traits’ as the establishment in Ballynahinch and a similar and even extended food offering.

“What we want to offer is a cracking menu of steaks that use the best beef but at a reasonable price,” Kelan said. “We want to take the frills out of it and offer the best day out in Belfast.”

A strong cocktail menu with influences from

London mixologists could also feature and it is expected to create around 30 new jobs.

Bull and Ram in Ballynahinch opened last year to critical acclaim attracting rave reviews from food critics across the board including the Guardian’s Jay Rayner.

“We have been opened in Ballynahinch for nine months,” continued Kelan. “I don’t even think we would’ve expected what we have achieved in those months over three years and I feel we need to strike now while the iron is hot,” he added.

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his month we’ve given HRNI a subtle cosmetic tweak, calling on some of the industry’s most esteemed personalities, and success stories, to help us along the way. We’ve celebrated wins, product launches and bar and restaurant openings while compiling this issue which is indicative of how promising this year looks for the trade already. Here’s hoping a restored Executive this month will complement the tireless efforts of the sector and push forward with the campaigns that are hindering true success.

Enjoy the read.

Emma Deighan

FORMER CO.DOWN PUB COULD BECOME NEW HOMES

By John Mulgrew

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£2m investment could see the closed Old Priory Inn in Holywood converted into new homes as it is bought by Lacuna Developments, which is based in the town.

The site at Stewart’s Place includes two derelict buildings. One is the former Old Priory Inn and the other is a listed property next to it.

The site was put on the market for around £400,000 last year. It is likely it will be redeveloped into homes, either apartments or houses.

Lacuna said it hoped to retain the listed building and could even include it in future plans for the development.

The company, which took on the two buildings last month, has started work to secure the site and re-open Stewart’s Place to traffic.

The Old Priory Inn, on the town’s High Street, has lain empty for around 10 years.

Lacuna’s managing director, Anthony Best, said: “We want to integrate the building and site back into the town. The building at Number One was listed as one of a pair in the mid-1970s.

“Number three was restored in 1993 as a residential building, but prior to our purchase Number One had fallen into a poor state of repair.

“We are undertaking the necessary surveys and working alongside the council to agree a way forward.”

HOSPITALITY ULSTER LEADS WAY IN TACKLING ‘UNFAIR’ UNDER 18S LEGISLATION

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olin Neill and his team at Hospitality Ulster plan to tackle legislation surrounding the presence of under 18s in licensed venues following the cancellation of some school formals as the current law is enforced. www.hospitalityreviewni.com

Ashfield Girls School, Belfast, cancelled its event at Clandeboye Lodge in Bangor recently prompting questioning of the current law.

Existing legislation dictates that any establishment with a liquor licence must have a

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Children’s Certificate to host under 18 events or allow any child on the premises.

Under 18s must also be accompanied by an adult and must not be served at the bar, even in the instance of soft drinks. The child must also eat at the venue and leave by 9.30pm.

Reinforcement of this law follows a court ruling against Glenavon House Hotel, Cookstown back in 2015.

“The legislation has always been there it’s just being enforced more,” began Colin Neill of HU. “This brings everything into question; from political conferences to school choir events held in establishments where alcohol is served. It goes beyond hotels and has implications.

“We have expressed to the PSNI that the Bill is coming once Stormont is back up and running. I don’t feel it is in the public’s interest to prosecute venues hosting these kinds of events.

“The concern is, if you forbid these events it can push them underground. This is also big business for our members MARCH HRNI • 5

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HOSPITALITY ULSTER INTRODUCES ‘COFFEE WITH COLIN’ H ospitality Ulster has held the first in a series of new events aimed at giving members of the Hospitality industry an opportunity to air opinions and share issues directly to CEO Colin Neill.

The tongue in cheek ‘Coffee With Colin’ events are set to place the Hospitality Ulster boss in a pub, hotel or restaurant around Northern Ireland regularly for a one hour window, with an open invite to anyone in the trade seeking Hospitality Ulster’s help or advice on issues they may be experiencing.

Commenting on the new initiative, CEO Colin Neill said: “Communication with the industry is central to what we do every day. Our membership informs everything from our political policy to the range of benefits we provide. I’m excited about the opportunity to meet face to face with business owners to listen to issues and opinions first hand.”

If you would like to request ‘Coffee with Colin’ in your venue, or for more information about upcoming events get in touch with the Hospitality Ulster office on 02890327578 or email joel.neill@hospitalityulster.org

HOPE THAT NEW ENHANCED LICENSING BILL WILL MOVE QUICKY

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AVAILABLE EXCLUSIVELY AT

02890339955 drinksology.com

he Hospitality Industry expressed its frustration as the much awaited ‘Liquor Licensing Bill’ became a victim of the collapse of the Northern Ireland Assembly.

Hospitality Ulster CEO Colin Neill said: “It is very disappointing that after all of our efforts to have liquor licensing laws modernised, and the considerable work behind the scenes to secure meaningful amendments to those proposed by the Minister, that the Bill is now stalled.

Hospitality Ulster has led this campaign for a number of years and we are determined that progress must be made to remove the outdated laws that are holding us back.”

Hospitality Ulster has continually called for the modernisation of our licensing laws, including; • Additional hours for the sale of alcohol • Additional drinking up time • The relaxation of restrictive licensing hours over Easter • A licence to allow craft distillers / brewers to sell their products on site and at events However, Colin affirms that all is not lost.

Outlining what will happen to the existing Bill, he explained: “Although the Bill has technically fallen, there remains hope that if a new Assembly is formed within a reasonable time frame, then a new enhanced Bill (including

previously agreed amendments) could be introduced with a short consultation period and requiring limited committee time. That means we could see progress relatively quickly to get us back to where we were before the Assembly collapsed. But in real terms it would be next year before we had the changes enshrined into law.”

Hospitality Ulster is also currently engaging with the Northern Ireland Office and has increased its activity at Westminster to ensure this remains a high priority should direct rule be introduced for a period of time.

Michele Shirlow, Food NI echoed Colin’s comments; “At a period of time when we have a burgeoning drinks sector and almost 40 local businesses aiming to expand and plans for several tourist attractions, it is vital that these draconian laws are updated. We will continue to work hand in hand with Hospitality Ulster to ensure that these issues are brought to the fore. Thankfully the issue was widely debated at Committee Stage and I am grateful that many local businesses took the opportunity to state their case. There is now a broader understanding of the issue for producers, which constitutes a restraint to trade, and the need to build the region’s reputation as a great food and drink region.”

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chefprofile

Chef Profile sponsored by

Noel McMeel, executive head chef at Lough Erne Golf Resort and Hotel in Enniskillen

NOEL McMEEL HAS, ARGUABLY, ONE OF THE MOST ILLUSTRIOUS CAREERS OF ANY CHEF IN NI. HERE HE DISCUSSES THE IMPORTANCE OF CHAMPIONING LOCAL PRODUCE AND GROWING PEOPLE. and one which we capitalise on as much as we can for the benefit of both the resort and the small local suppliers that we work with.

HOW MANY ARE ON YOUR TEAM? 32.

YOU’VE SPENT 30 YEARS IN THE INDUSTRY, WHAT HAVE BEEN THE MOST NOTEWORTHY CHANGES ALONG THE WAY? Our industry has been in the midst of radical change for the last couple of years. As we have seen peace our tourism has started a journey of its own for the greater good. We have dismantled old businesses and made new ones.

CAN YOU RECALL YOUR EARLIEST FOODIE MEMORY? It was at the tender age of thirteen was with an orange cake. My mother allowed me to eat my whole creation on my own, without sharing: a big event in a household of six children. Suffice it to say, just because one is allowed to do something, doesn’t always mean one should! I still have memories of the belly ache.

WHERE WAS YOUR FIRST JOB? A coffee shop as a junior chef, cleaner, and sometimes taster in Ballymena, called the Rendezvous. Owned and run by Sally and Davy Harper. One of the best experiences in my career.

WHO ARE YOUR INSPIRATIONS IN THE CHEF WORLD? Alice Waters in Chez Pannisse, Pierre Orsi

2017 Catalogue Over 14,000 Products NEW Ranges NEW Exclusive Brands NEW Sections Added

Pierre Orsi and any of the chefs from Ireland that have respect for the produce that we have in this country and are able to showcase it on our menus.

HOW WOULD YOU DEFINE YOUR STYLE OF COOKING? Modern Irish. We have just launched our new story at the Resort through a new food compendium. It was created to share the origins and stories of the food served within each of the culinary outlets within the resort.

ARE THERE ANY EMERGING TRENDS COMING THROUGH IN NI THAT YOU WILL BE INCORPORATING INTO YOUR MENU? For me these words that are in vogue at the moment – organic, fresh, taste, simple, changing seasons, local, actually cooking and knowledge – will always be the latest food trends. I have always been convinced that the best-tasting food is freshly grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations. Food like that speaks for itself. Local is best.

HOW WOULD YOU LIKE TO SEE THE NI CULINARY SCENE EVOLVE? I would love to see the Northern Ireland food scene as one of the best in the world, as it’s a hidden gem.

WHAT DO YOU THINK MAKES LOUGH ERNE’S CULINARY OFFERING STAND OUT FROM THE REST? At Lough Erne Resort our story is highly authentic

WHAT DOES THE FUTURE HOLD FOR NOEL MCMEEL? It’s very bright but I hope for peace and equality in this country.

Out Now..

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YOU WILL JUDGE THE BUNZL/SRC NI CHEF OF THE YEAR SOON, WHAT ARE YOUR TIPS? Things that I feel that all new young talent should remember; be respectful, don’t become emotionally invested, don’t become intimidated, don’t use people as stepping stones, don’t bring ulterior motives to the table, don’t be afraid to step outside of the obvious and push rejection out of your mind. The career that you have always dreamed of having is at the edge of your fingertips; all you have to do is reach out and grab it. Think it, do it.

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MARCH HRNI • 7

thebiginterview

THE PEN AND THE PALATE

BY EMMA DEIGHAN IN A WORLD WHERE ANYONE CAN BE A CRITIC THANKS TO VEHICLES LIKE FACEBOOK, TRIP ADVISOR AND GOOGLE REVIEW, THE IMPORTANCE OF A CREDIBLE REVIEWER HAS NEVER BEEN MORE RELEVANT. HERE HRNI CATCHES UP WITH JORIS MINNE, THE FOOD WRITER THAT RESTAURANTEURS EITHER LOVE OR LOATHE…

Joris with chef Danny Millar (Left Pic by Paul McErlane)

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he choice of location for an interview is always very telling of the interviewee.

Coffee house chains are the norm but when meeting a food critic, you expect some underworld hideaway that’s yet to be uncovered by the masses or, alternatively, a high brow restaurant.

Joris Minne’s choice was safe. Harlem on Bedford Street. Which was not to be, given it was temporarily occupied. It’s as well Bedford Street is also home to Deane’s Deli Vin Café – another safe choice for a man of Joris’ gourmet standing here.

For almost a decade Joris Minne has been reviewing restaurants of varying superiorities throughout NI for the Belfast Telegraph. He’s the food critic that many welcome, or fear, for his honest approach. He’s also the director of one of NI’s longest-running and most successful PR and communication houses here, J Comms.

But first and foremost, for our readers at least, he’s a man to be respected if you’re fronting a kitchen.

“Danny Millar once told me that they have

8 • HRNI MARCH

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thebiginterview a picture of me in their kitchen and he said ‘if ever that f**ker comes in here, phone me’ and I’m really flattered that they would actually take it seriously,” began Joris.

But why wouldn’t the industry take him seriously? He can, in theory, influence the dining choices of some 150,000 readers exposed to his weekly column.

He’s also one of few food critics here who has witnessed the evolving foodie scene and seen innovators come and go; trends wax and wane and he’s honest. His reviews don’t hold back but one thing is for sure, he promises the trade that he is not flippant with his words and his conscience is pretty much intact.

“I’m a former journalist and I adhere by the rules that were instilled in me,” began Joris when asked about his critique process.

“There are too many people employed by a restaurant including suppliers in the chain for me to take a pop and damage the business. If I go somewhere and it’s bad I will explain to the chef and come back and try again. If it’s bad a second time, I will write it up,” he explained.

Joris merits his vast journalistic background for this diligent work ethic. He trained with the National Geographic Magazine in London and America when he started out in journalism. This was followed by an internship in Washington DC as a production journalist. He then moved on to IPC Magazines in London and was a newspaper correspondent for Time Magazine in Madrid.

He returned to work in Northern Ireland in 1992 for the Tourist Board as a French and Spanish speaker and it was then when he met Matthew Fort, celebrated Guardian food critic, and began to write for the G2 column.

“My ticket was anything under £15,” he said when reflecting on that first foodie writing number. “In the 90s that meant Chinese or Indian. You couldn’t get near Roscoff’s or Nick’s Warehouse which were the two big ones back then.”

And just under ten years ago he landed the job as Belfast Telegraph’s restaurant reviewer.

“There are too many people employed by a restaurant including suppliers in the chain for Joris with chef Danny Millar me to take a pop and damage the business. If I go somewhere and it’s bad I will explain to the chef and come back and try again. If it’s bad a second time, I will write it up.”

Every week since he’s been navigating NI’s gastronomic map to report back to some 154,000 readers.

“It’s very much a case of finding out who’s opening; are there any new ones, giving them a chance to settle in and then reviewing them,” said Joris about his selection process for the weekly piece.

“Changes of personnel are also important. For example a new chef or new menu will catch my eye. www.hospitalityreviewni.com

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I was in Shu recently because they are doing a 3-8-3 lunch menu and I thought this is one of those places that keeps getting overlooked unless you live in BT9 where it is very successful but I hadn’t been in a while.

It’s picking up on that kind of information.

“I get approached maybe twice a year by restaurants and immediately I will do what I can and if it’s not good I will tell them and go back again and review it.”

There is always the chance that Joris may receive biased treatment given his position however he’s quick to point out that ‘noone can up their game that much’ to sabotage a fair analysis.

“There is that risk but I usually only book a day before going and I have an idea if somebody’s providing special treatment or not.” For the record he will book under his own name.

For Joris, service is the most important aspect of dinning out. He reports on ‘three pillars’; atmosphere, service and food.

“Are people friendly and quick to come to you?

It’s hospitality basics,” he points out. “The lighting and draughts are critical too. If you are sitting down in a restaurant for an hour or two you will feel every draught but the staff won’t because they’re running around.

“I also think service is more important than what is coming out of the kitchen. It’s called the hospitality sector for a reason. If you’re looked after by someone you’ll come back, even if the food is mediocre.”

Mediocrity is not a word Joris would frequently use to define the restaurant scene here as he sums up our offering as ‘staggeringly high’ and ‘worth investing in’.

He praises the midrange sector; ‘Deane’s Deli, James Street South Bar and Grill, Yugo, Hadskis, Ginger – those brasserie restaurants that are very very good but reasonably priced’ for upping the ante in NI. “I bring clients from London and Dublin they’re always amazed and that’s not necessarily Deane’s.

We have good chefs and we are aware of that.

“We have Michelin Stars and Manchester doesn’t.

That says a lot. These stars not only signal that there’s quality here but it tells visitors that there are other restaurants upping their game.”

And while he’s filled with praise for the sector and its areas of excellence; touting Paul Rankin as a pioneer who promoted pride in our own produce, and applauding the chefs here for raising our reputation so much that it’s beckoned globally acclaimed peers to the city (Jean-Christophe Novelli and Marco Pierre White) he still has a bone to pick.

“Lunch business. It needs to speed up. I have lunch out all the time and it takes too long. City restaurants especially need to work at that and then promote it.

“Restaurants also need to look at their front of house at all times. Are guests feeling the love as soon as they walk through the door because that’s an easy win, if you pay attention to it.”

He may be seen as a friend of the industry or to some he may be considered something of a nemesis but his passion for the restaurant sector is very evident when he discusses the challenges faced by those leading the game, namely skill shortages.

“Training and recruiting staff with the right expertise is a problem right now. Are we doing all we can to promote this industry? Is it seen to have prospects and stability? That’s something that needs to be worked on. We need to see more of what Niall and Joanne McKenna are doing - securing a future for the catering sector. Is it viewed as a menial job? I don’t know, perhaps it’s a PR job to get the message out there that it’s more than that,” and what better man is there for that promotional campaign than a PR guru and food critic?

IN BRIEF ■ FAVOURITE BELFAST RESTAURANT: They change all the time but at the moment Kurrito on Botanic Avenue, Ox, Meatlocker, James Street South, Deanes.

■ FAVOURITE OUT OF CITY RESTAURANT: Four Vicars Armagh, Catlina, Lough Erne Golf Resort, Brown’s, Derry, Poacher’s Pocket, Comber, Noble, Holywood. I’m going to make a lot of enemies now.

■ FAVOURITE STYLE OF FOOD: Wholesome rustic food – the Made in Belfast style; good quality local produce with plenty of flavour.

■ GUILTY FOOD PLEASURE: Zinger Burger.

MARCH HRNI • 9

foodnews

DERRY AND STRABANE PRAISED FOR HAT TRICK WIN OF AWARDS

The Mayor of Derry City and Strabane District Council Alderman Hilary McClintock with Council and NWRC staff pictured collecting the ‘Destination Delicious’ award at the NI Year of Food and Drink Awards.

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he NI Year of Food and Drink Awards held recently at the Culloden Estate and Spa saw Derry City and Strabane District Council virtually sweep the board.

All three North West finalists saw the district score a hat-trick of wins. LegenDerry Food Festival took the Best NI Food Event gong and the most coveted prize of the evening

‘Destination Delicious’. The Foodovation Centre at North West Regional College was also a winner, taking away the ‘Growing for the Future’ award while Cycle Sperrins was awarded Best NI Tours and Trails.

Mayor Alderman Hilary McClintock congratulated those in the city who have shone a light on the area’s food offering saying: “I

WINE & BRINE SHORTLISTED FOR MAJOR AWARD

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ine and Brine in Moira, currently the ‘UK’s official best local restaurant’, is up for another prestigious foodie gong, the Catey Awards.

The Co Down restaurant, run by chef Chris McGowan and his wife Davina, which claims the 2017 best local restaurant title courtesy of the Waitrose Good Food Guide, has been shortlisted for The Caterer’s menu of the year award.

So far it is the only Northern Ireland establishment among the five other shortlisted restaurants, with its competitors so far concentrated in Great Britain.

Noble Rot, Galvin HOP and Som Saa, all in London, join Swan Wine Kitchen in Tenterden, Kent, and Askham Hall in Cumbria in vying for the title.

Six places are still available in the final list of 12 restaurants to be shortlisted in the awards which are sponsored by Quorn.

The McGowans’ menu was chosen after being judged on innovation and creativity, use of seasonal produce and the marriage of textures and flavours, as well as value for money.

The shortlisting follows the Good Food best local restaurant accolade and its recent win of an illustrious Michelin Bib Gourmand.

The McGowans have scaled such heights after Chris spend 20 years in London learning from the best in the field including Bruno Loubet, Gary Rhodes, Pierre Koffmann and Richard Corrigan. He then returned home, and with the added value of Davina’s business acumen, set up their popular Moira culinary gem in late 2015.

10 • HRNI MARCH

know how much hard work and dedication has gone in by all involved in setting out our stall as a foodie destination and, I am confident that the legacy of our investment in the Year of Food and Drink will ensure that these sectors grow from strength to strength.”

Michele Shirlow, Chief Executive of Food NI, added her congratulations; “From unpretentious beginnings the region has worked together as a team to promote local produce, home grown chefs and food events.

From the largest manufacturing businesses to warm and friendly restaurants, the region grasped the concept of Year of Food and Drink to help put this area on the map and build our reputation as an international food and drink destination.”

The Belfast Telegraph NI Food and Drink Awards judging panel included food critic Charles Campion and food author Georgina Campbell - writer of the definitive guides to eating out and hospitality in Ireland - Belfast Telegraph restaurant critic Joris Minne and Professor Una McMahon-Beattie, head of the department of hospitality and tourism management at Ulster University.

BANGOR’S BOAT HOUSE GETS A NEW LEASE OF LIFE

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roprietor of The Salty Dog, Ken Sharp, has taken ownership of the respected fine dining Boat House in Bangor in six-figure lease deal recently.

The 10-year lease valued at £120,000 plus a £20,000 capital investment by Ken, a hotelier and restaurateur has seen the staff numbers double while securing the jobs of the existing staff, including two chefs and the restaurant manager.

Tim Brunton has been appointed as Head Chef, in charge of the intimate venue’s gourmet menu and is responsible for realising Ken’s vision of being Northern Ireland’s only sensory dining experience.

Signalling a new era of ‘eating’ for Northern Irish diners, The Boat House’s a la carte and tasting menus promise to ‘stimulate not just the taste buds but a customer’s sight, sound, smell and touch’. This emphasis on gastronomic entertainment draws its influence from some of the world’s finest eating establishments, creating a point of difference in the Northern Irish marketplace.

Ken Sharp, Proprietor at The Boat House, said: “This is an exciting time for Northern Ireland’s food scene. We’re already on the map when it comes to industry recognition for quality produce and top chefs but we believe The Boat House will truly create standout for the Province, setting us alongside some of the world’s best.

“Our menus are created using the very best of local produce, with the taste heightened by the theatrical ways in which we cook, display and serve them. Complemented by a cellar full of fine wines, we’ve also invested heavily in our staff – putting an emphasis on the traditional ‘silver service’ dining experience, usually associated with world class hotels. A good dining experience is about so much more than the food, the drink, the venue and the service – it’s all of those things combined and we truly believe The Boat House delivers each element to perfection.” twitter.com: @Hosp_ReviewNI

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restaurantprofile

Browns Restaurant and Champagne Lounge, L/Derry Ian Orr is Chef Patron of Browns Restaurant Group, a portfolio of restaurants in L/ Derry that has beckoned high profile awards. Here we get the insider knowledge from the main man on what has made Browns Restaurant and Champagne Lounge the best in the county. Twice...

researching new ingredients and new techniques to give our diners an experience not to forget.

WHEN DID YOUR RESTAURANT OPEN? I opened Browns Restaurant and Champagne Lounge with my business partner Marcus Roulston in 2009 TELL US ABOUT THE SPACE YOU HAVE We have a restaurant which seats 65 diners and a lounge area which seats around 30 WHAT FEEL ARE YOU AIMING FOR? Having won the ‘Best Restaurant in Ulster’ twice, in 2013 and 2016, we aim to provide our customers with an exceptional fine dining experience for lunch, afternoon tea and dinner.

We’ve specifically decorated the restaurant so diners can feel at home in our restaurant at any time of the day or night - be it a quick business lunch with a client, a midweek early bird meal for the family, a Sunday lunch gathering with friends or an indulgent romantic Saturday night out.

WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Our menu focuses on local and seasonal produce and changes with the seasons and the inspiration for our menu comes from

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DOES YOUR MENU CHANGE OFTEN? We change our menus seasonally and we offer special menus for Valentine’s, Mother’s Day and New Year’s Eve. If we’re hosting a wine dinner then we’ll ensure the menu and wines pair perfectly and if I’m hosting a cooking demonstration then I’ll tailor the menu to the theme eg healthy eating, desserts or Christmas.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We research and taste!

WHAT IS YOUR FOOD SOURCING POLICY? If it’s on our doorstep, it’s in our kitchen – providing it’s of the quality we expect of course.

WHO ARE YOUR CUSTOMERS? Our customers are wide and varied, from newborns to seniors and everyone in between.

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? We’re fortunate to be situated in a city that celebrated being the first UK City of Culture in 2013 and that has just been named ‘Destination Delicious’ at the recent Year of Food and Drink awards so, thankfully, apart from challenging ourselves everyday to be the best, we haven’t faced any particular challenges as a business.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS?

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By consistently providing our customers with exceptional fine food HOW WAS TRADE OVER THE PAST YEAR? It was the Year of Food and Drink so foodies were out in force!

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? We will be continuing to experiment with the freshest and finest local produce to provide a unique dining experience for our customers.

Address: 1 Bonds Hill, Londonderry BT47 6DW Tel: 028 7134 5180 Web: www.brownsrestaurant.com Twitter: www.twitter.com/ brownsderry Facebook: www.facebook.com/ brownsrestaurantderry Open from lunchtime Tuesday until Sunday evening for lunch, afternoon tea and dinner

MARCH HRNI • 11

food&drink

FOOD NI DRIVING THE INDUSTRY FORWARD IN YEAR AHEAD

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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hat a unique and inspirational occasion last month’s Year of Food and Drink Awards turned out to be in the Culloden Hotel.

It was the most recent in a series of gala events which have showcased the excellence and creativity of our hospitality industry but this one was different, it rewarded collaboration – not purely individual achievement. It’s just one of the events that have highlighted the growing self-confidence and teamwork within hospitality and food and drink here.

Our food and chefs, I believe, are on a par with the best available anywhere in the world.

Quite a claim, I know. But it’s one I am happy to stand over.

The industry really has excelled and risen to the challenge of Year of Food and Drink, as we all knew it would. I’ve been encouraged in particular by the way chefs across the province in hotels, restaurants and cafes have embraced the initiative and created wonderful dishes using the best of ingredients being produced here by a host of dedicated businesses. As Ken Sharp of The Salty Dog recently stated when launching his latest venture, The Boathouse, the success of the year has been the strong relationships built between chefs and producers.

The industry’s enthusiastic support for the initiative was reflected in recent visitor approval ratings produced by Tourism NI. Our food and drink contributed substantially to soaring approvals from visitors – higher approval ratings than ever with attitudes growing from 60 per cent rating our food as good or great to 83 per cent.

It was in addition a great year for the hospitality sector, with hotels in particular enjoying an excellent year. Nearly nine in ten hotel respondents surveyed reported

12 • HRNI MARCH

increased visitor numbers compared with last year. Profitability also increased. There was growth in most markets and a significant rise in visitors from the Republic of Ireland.

One disappointment, however, was setback in moves to liberalise our antiquated licensing laws due to the collapse of the Northern Ireland Executive. We must hope that the new Executive will pick up the baton again and begin the reform process. Our licensing rules need to be liberalised to enable the hospitality industry here to respond to what visitors expect and demand.

And it’s immensely important that our fast growing and ambitious craft ales and spirits businesses are able to sell their products on site and at major consumer exhibitions such as the hugely popular BBC Good Food Show, which returns to the Waterfront Conference Centre in early November.

The good news for 2017 is that many of the events developed across Northern Ireland last year to help in providing visitors with interesting and enjoyable occasions are set to continue.

Derry/Strabane, for instance, has already published an impressive programme of exciting events and exhibitions that will showcase the very best the region has to offer especially in terms of food and drink and restaurants. Derry/ Strabane was one of the outstanding success stories of Year of Food and Drink. Food NI worked closely with the council in the promotion of its programme of events and will be happy to do so again.

Other regions, including the Armagh, Banbridge, Craigavon Food Heartland initiative, are well advanced in drawing up activities that will support the continuing growth of the hospitality industry.

Tourism NI and Tourism Ireland both clearly regard food and drink as an integral part of our offering to visitors and will continue to work with Food NI as well as regional councils to ensure the achievements of last year’s Year of Food and Drink are developed further in 2017 and well beyond. As this region puts down roots as a strong food destination we can be confident that the best is yet to come.

Pictured left to right: Sarah Travers, Tracey Hamilton, Michele Shirlow from Food NI, Tim Acheson and Clare Forster.

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q&a

A DAY IN THE LIFE Q&A payments, VAT inspectors, payroll, annual audit and general office duties.

WHAT IS YOUR BACKGROUND IN HOSPITALITY/TOURISM? Prior to working at the Killyhevlin Lakeside Hotel, I gained great experience in the hospitality industry at hotels such as the Drumsill House in Armagh. In the years before that I also worked at the Londonderry Arms Hotel, in the Northern Counties, in Portrush and Carnlough, at the Friendship Hotel and in Douglas on the Isle of Man. I count myself lucky that during my time at the Killyhevlin Hotel I had the opportunity to work alongside Mrs Pearl Watson and Mr Rodney Watson, I learned so much from them they taught me that I should work as if I owned the hotel and that the customer is always right which is very important when working within the hospitality service.

PATRICIA KAVANAGH MANAGER, KILLYHEVLIN LAKESIDE HOTEL, ENNISKILLEN WHAT IS YOUR CURRENT ROLE AND WHAT DOES IT INVOLVE? My current job is Accounts Manager at the Killyhevlin Lakeside Hotel in Enniskillen. I started there in June 1980 and my job involves looking after the accounts for the whole hotel.

My role also means that I have the pleasure of negotiating with suppliers to ensure we get the best deals at all times. Areas I cover include waste control and energy efficiency and work on these has produced excellent results. I also deal with Management accounts, Paye, bank

“At the Killyhevlin Lakeside Hotel we always like to ensure that we are keeping up with modern trends and over the last two years most of the hotel has been refurbished. It’s great to be a part of the planning and execution of all the work but at times it can be stressful as everyone hopes that all the work turns out as expected and on time!” www.hospitalityreviewni.com

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part about working at the Killyhevlin is that there are lots of staff who, like myself, have worked here for many years. This means there is a very strong camaraderie between colleagues and a true sense of cooperation.

Keeping up with advancing technology has proven very interesting and sometimes challenging over the years. As the business has grown I have had the opportunity to explore and learn about new technology and keep the hotel up to date with our competitors.

I actually remember many years ago a customer coming to reception one day and asking if we had a fax machine, I didn’t know what he was talking about and now they have come and gone and been replaced by the internet! We are currently working on new technology for different areas of the hotel which is very exciting as it keeps us up to date with what’s on offer.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY/TOURISM SECTOR? At the Killyhevlin Lakeside Hotel we always like to ensure that we are keeping up with modern trends and over the last two years most of the hotel has been refurbished. It’s great to be a part of the planning and execution of all the work but at times it can be stressful as everyone hopes that all the work turns out as expected and on time! Luckily, everything has turned out wonderfully so far and all our customers have been delighted with the changes that we have made.

OUTLINE A TYPICAL DAY I don’t normally have a typical working day but a lot of the work is scheduled to dates and times and therefore this cannot be ignored.

Banking is done on a daily basis and this has to be checked. Meetings have to be attended

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“I count myself lucky that during my time at the Killyhevlin Hotel I had the opportunity to work alongside Mrs Pearl Watson and Mr Rodney Watson, I learned so much from them - they taught me that I should work as if I owned the hotel and that the customer is always right” to and these often take me out of the hotel. I also deal with staff queries, various telephone calls and most importantly balancing the accounts.

PROUDEST MOMENT OF YOUR CAREER TO DATE One of them was when the hotel was part of the G8 Summit in 2013.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL HOSPITALITY/TOURISM SECTOR Working in this industry means that we have to keep up with the constant changes that are going on and ensure that we are consistently offering our customers the best possible service, which is something that we really pride ourselves on. We are currently working on a really exciting project which will see 14 brand new lodges built by March of this year. These lodges offer contemporary accommodation for couples, families and groups and all have stunning lakeside views.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Gardening is a much-loved past-time along with cycling and swimming. There’s never a dull moment!

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I have always had a great love for horses and in 2016 I started riding again and bought a horse for myself. I really enjoy taking my horse out and in 2017 hope to do more jumping and dressage.

I have four horses which take part in show jumping and my aim is to qualify for the Dublin Horse Show each year. I have a professional rider and together we have had great success over the years.

MARCH HRNI • 13

news

DAFFY’S CROWNED ‘THE WORLD’S BEST MARTINI’

TEELING WHISKEY DOMINATES AT WORLD WHISKIES AWARDS

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mall batch Daffy’s Gin from Edinburgh Scotland won the World’s Best Martini Challenge, displacing the 2016 Tanqueray 10 as the ultimate benchmark martini gin.

The annual competition organised by James Thomas and Gary Sharp (World’s Best Martini Challenge Founders) was hosted in London, at bar Three Six Six alongside four other of the world’s best gins fighting for the trophy (Brooklyn, Hepple, Darnley’s View and Caorunn).

Two Martinis were made with Daffy’s. The first, created by Eduardo Delamora (Owner of Three Six Six) mixed Daffy’s with mint, orange peel, coriander bitters and almonds, with a garnish of cinnamon and also Daffy’s ‘core serve’ classic martini helped win the overall competition, using only dry vermouth and a dash of orange bitters.

Chris Molyneaux, Daffy’s Founder and Master Distiller commented: “We are ecstatic to have been crowned the World’s Best Martini Gin. The Martini is the most iconic of gin cocktails. The competition was very tough with so many other great gins in the final. Mixologist Eduardo was a joy to watch – making classics to perfection and also pushing the Martini into new spheres with his twists on classics. The genius of the Martini is that it is one of the most sophisticated and one of the easiest drinks to make at home.”

The spec for Daffy’s Martini is on Daffy’s social media @daffysgin and website www.daffysgin.com

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INGREDIENTS: 4 parts Daffy’s, 1 part dry vermouth, a dash of orange bitters, 1 strip unwaxed lemon peel, ice cubes METHOD: Place the ice, gin, bitters and Vermouth in a mixing glass. Stir down with a mixing spoon for ten seconds. Strain into a Martini glass. Pinch a strip of lemon peel over the glass to release the oils and then drop in.

eeling Whiskey scooped up the coveted awards for World’s Best Irish Single Grain and World’s Best Irish Single Malt across three different age classes at the prestigious World Whiskies Awards held in London.

The World Whiskies Awards is an annual celebration of the very best in whiskies from across the globe. Over 300 whiskies were considered for the ultimate title of ‘World’s Best’, with Teeling Whiskey continuing to blaze a trail on an international stage by walking away with a clean sweep in the competitive Irish Single Malt and Irish Single Grain categories.

On top of the awards Teeling Whiskey’s Visitor Centre has also been shortlisted in the ‘Best Cultural Experience’ category at the Irish Tourism Industry Awards.

22ND ANNIVERSARY FOR INSTITUTE OF HOSPITALITY NI AWARDS

U

TV’s Pamela Ballantine and BBC’s Barra Best officially launched the 22nd annual Institute of Hospitality NI Awards recently at The Titanic Belfast.

The gala awards evening, which was formally known as the Janus Awards, will take place at The Titanic, Belfast on Friday, 5 May. These awards pay tribute and reward the many committed and passionate professionals in the Pictured is Barra, Pamela and Michael. hospitality industry in Northern Ireland.

Michael Cafolla, Chairman of the Institute of Hospitality Northern Ireland is encouraging industry professionals to enter.

He said; “Northern Ireland’s hospitality offerings are recognised as one of the best in the UK and The Institute of Hospitality Awards NI gives you the platform to showcase your company and reward your staff in what is now the longest established hospitality awards in the country. There is still time to send your entry, or even nominate one of your colleagues via our website www. iohniawards.com which outlines all the award categories. We are particularly excited that we are hosting our gala awards in The Titanic Centre, especially as it was recently voted the world’s leading tourist attraction. This year is going to be extra special.”

14 • HRNI MARCH

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www.hospitalityreviewni.com

ARE THERE GOOSEBERRIES IN MY WINE? a result of this fermentation, it will combine with the alcohol and other compounds from the grape to produce “esters” or flavour compounds. Those blackcurrant, apple, gooseberry or pear characters we get in wines come from those esters.

Oak fermentation or aging will also impart different tastes and character to the wines, mainly vanilla, butter or spice.

If you want to taste gooseberries in a wine try New Zealand Sauvignon Blanc, Branken Hill, the Decanter Trophy winning wine The Crossings Sauvignon Blanc or the all new Little Pebble Marlborough Sauvignon Blanc.

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he Society of Independent Brewers (SIBA) has responded to the Publishing of the Government’s White Paper on Brexit, stating it is vital that Britain’s independent brewers export activities are protected at a time when British beer is in high demand.

Mike Benner, SIBA MD said: “It is positive news that the Government is beginning to set out its plans for Britain leaving the EU and that the protection of British export and the creation of a new free-trade agreement are central to this. There has never been higher demand globally for beer from Britain’s independent craft breweries and for many of our members export is becoming a key part of their business.

As Britain exits the European Union it is vital that export is protected for Britain’s independent breweries and this thriving industry is given the opportunity to continue to grow.”

FIRST WHISKEY BARREL-AGED STOUT FROM NORTHERN IRISH BREWERY

L

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Y

ou may think that’s a stupid question; however I’ve been asked that question numerous times over the past 30 years.

Why do certain wines taste of particular fruit flavours? Do they add these fruit flavours whilst making the wine? In a word, No. Wine is made from the juice of fermented grapes. Each grape varietal is different, i.e. Sauvignon Blanc, Chardonnay, Shiraz and Cabernet Sauvignon are all unique.

The skins, which provide colour and natural yeasts used in fermentation, can be thick or thin. Some will develop more sugar during the growing season, which can lead to higher alcohol.

During the winemaking process yeast is the biggest contributor to the taste profile. Wine develops its particular taste characters during fermentation. Mainly the natural yeast on the grapes eat the natural sugar in the centre of the grape, producing carbon dioxide and ethyl alcohol, however some winemakers will induce the fermentation with cultured yeast which can impair certain flavours. Acidic is formed as

by Ciaran Meyler

acada Brewery, the Northern Irish community owned brewing co-operative, has launched a unique Irish whiskey barrel aged stout.

The craft brewery, based at Portrush in county Antrim, developed the stout in an oak barrel once used to mature a 60-year old single malt whiskey. The new stout (ABV 7.4%) is part of the small brewery’s Salamander Series of special brews and is conditioned in 330ml bottles and available at a recommended retail price of £4.20.

The brewery laid its traditional stout down in the huge whiskey barrel last July and started bottling the new beer at the end of January.

Laurie Davies, Lacada’s head brewer and a founding member of the small cooperative, describes the new stout as being ‘well balanced and smooth with vanilla, coffee, caramel and, of course, whiskey tones’. It has a dark brown colour. “It’s proved extremely popular with everyone who has tasted the stout,” he says.

Lacada was established as a community co-operative in May 2014 following discussions involving craft beer enthusiasts in the Portrush area, Northern Ireland’s leading holiday resort.

“Wine is made from the juice of fermented grapes. Each grape varietal is different, i.e. Sauvignon Blanc, Chardonnay, Shiraz and Cabernet Sauvignon are all unique.

The skins, which provide colour and natural yeasts used in fermentation, can be thick or thin.”

Wine Blog from #wineblogger

BREXIT MUST NOT AFFECT BRITISH BREWERIES: SIBA

drinksnews

QUOTE OF THE MONTH:

“ALCOHOL, THE CAUSE OF AND THE SOLUTION TO ALL OF LIFE’S PROBLEMS” HOMER SIMPSON

MARCH HRNI • 15

diageoadvertorial

DIAGEO TO LAUNCH PREMIUM BLENDED IRISH WHISKEY ROE & CO PLANS ANNOUNCED FOR EXCITING INVESTMENT IN WHISKEY DISTILLERY AT ST. JAMES’S GATE

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rish Whiskey is the fastest growing spirit in the world with global sales increasing by over 300% Diageo is to launch a new premium Blended Irish Whiskey, Roe & Co, the company announced today. The move by Diageo into the premium Irish Whiskey category comes as the company announced plans for investment in a whiskey distillery in the once Power Station at St. James’s Gate. The total project investment comes to €25 million (£18.6 million) over three years.

As seen in other spirit categories in recent years, Diageo identified a clear opportunity in Irish Whiskey to drive overall category growth via premiumisation. Responding to this, Roe & Co was born. The brand has been created to reflect modern, contemporary luxury, in everything from pack to liquid, and with a focus of making Irish Whiskey more prominent in Europe’s booming cocktail culture. Roe & Co is made from the finest hand-selected stocks of Irish malt and grain whiskies and aged in bourbon casks. It has the signature smoothness of Irish Whiskey with remarkable depth of flavour - a luxuriously smooth blend, with a perfect harmony between the intense fruitiness of the malt and the mellow creaminess of the grain whiskies.

Roe & Co is named in

16 • HRNI MARCH

honour of George Roe, the once world-famous whiskey maker who helped build the golden era of Irish Whiskey in the 19th century. His distillery, George Roe and Co extended over 17 acres on Thomas Street in Dublin and was once Ireland’s largest distillery. As neighbours for hundreds of years George Roe and Co and Guinness were the two biggest names at the heart of Dublin’s historic brewing and distilling quarter.

Diageo will now build on this rich heritage with the creation of a new distillery by converting the historic former Guinness Power House on Thomas Street. The new St. James’s Gate distillery, will be situated just a stone’s throw away from where the George Roe and Co distillery once stood and subject to planning approval will begin production in the first half of 2019.

Using her 30 years of experience, Diageo’s Master Blender Caroline Martin and her team set about meticulously sourcing and selecting stocks of the very finest Irish whiskies.

Having trialed over 100 prototype blends since December 2014, Caroline has created an extraordinary expression of Irish Whiskey. The high proportion of first-fill casks gives notes of creamy vanilla balanced with its hints of fruit and soft spice and a remarkable depth for such an elegant and refined whiskey. Roe & Co is non-chill filtered and bottled at 45% ABV. The first blend of Roe &

Co will be available in key European cities from 1st March 2017 as part of Diageo’s growing Reserve portfolio.

Speaking about the launch Minister for Agriculture, Food and the Marine, Michael Creed TD said: “Irish Whiskey is experiencing a renaissance and is truly an Irish success story. It is seeing a return to the success it experienced in its golden era in the 19th Century and is now the fastest growing spirit drink in the world with global sales increasing by over 300% and record exports of over €400 million* in the last ten years. This commitment and investment by Diageo comes at an opportune time for the sector which is experiencing unprecedented global demand. €25 million investment in this project over 3 years will support the local economy, create jobs, and bring a welcome new addition to the City’s tourism offering. The Irish Whiskey market has a great story to tell and today’s announcement marks an exciting new chapter in its development”.

Minister for Jobs, Enterprise and Innovations, Mary Mitchell O’Connor TD said, “It is great to see Diageo continue to invest in and further enhance the historical Dublin 8 area to create a fantastic attraction for tourists and locals alike.

The proposed distillery will play a major role in the overall regeneration of the Liberties through the repurposing of the St James’ Gate Power House.

“Irish produced whiskey has never been as popular, garnering international acclaim and recognition. Diageo’s decision to move into the premium Irish whiskey category and its plans to invest in a new distillery will further enhance Ireland’s reputation as one of the finest premium whiskey producers in the world”.

Commenting on the launch, Tanya Clarke, General Manager of Reserve Europe said: “This is a wonderful project for us at Diageo, highlighting the opportunity we see to develop the premium segment of Irish Whiskey and contribute to the category’s growth as it sees new investment and entrepreneurial interest. In crafting Roe & Co we explored the demands of today’s consumers for more premium drinking experiences and the desire of bartenders for an adaptable, flavourful whiskey that works in both traditional and new cocktails.”

Colin O’Brien Operations Director of Diageo said: “The planned distillery will provide employment in the coming years – both at construction and operation stages.

It will complement what is already the country’s most popular tourism offering, The Guinness Storehouse. This investment further demonstrates Diageo’s commitment to the growing vibrancy of The Liberties, one of the City’s most dynamic districts and the home of Irish Whiskey during the original golden age of Irish distilling. We are excited that the planned distillery will help revive the proud tradition of distilling in the Liberties.”

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CoCKtaiL oF tHe MoNtH

Rita’s House Fizz

5mls Honey Syrup 5mls Creme de Apricot 2 dash Orange Bitters 50mls Black Bush Top with Prosecco and serve with a side of honeycomb.

COCKTAIL MONTH OF THE

with Black Bush

In this issue, Roisin McErlane, Bar Manager at Rita’s Belfast, mixes the deep but smooth intensity of Black Bush with the flirtatious qualities of fizz to create a signature cocktail for premium spirits distributor, Proximo...

Black Bush

about the bartender

The featured spirit in this month’s signature

Seven years ago Roisin McErlane fell in love with the art of cocktail making

serve is Black Bush .

while studying in Manchester and working part-time at Wahlbar in Wilmslow.

Since then her skill set for mixology has seen her take up senior roles at some

Rita’s house Fizz

of Belfast’s most renowned cocktail bars. “I came straight home to work in the Albany when it opened and created a cocktail menu for Johnny the Jig in

5mls Honey Syrup

Holywood shortly afterwards,” began Roisin who then moved on to Rita’s and

5mls Creme de Apricot

Sweet Afton as Bar Manager. “Rita’s has one of the most innovative cocktail

2 dash Orange Bitters

menus in Belfast and we’re presently working on a new list that will be more

50mls Black Bush

extensive and is like nothing I’ve ever created before. It will focus on locations

Top with Prosecco and serve with a

rather than spirit types,” she continued. Discussing her passion for cocktail-

side of honeycomb.

making, Roisin added: “You can change someone’s day with a drink which is what I love about it.” Using Black Bush, Roisin created ‘Rita’s House Fizz’ a whiskeybased drink that is more palatable for the novice whiskey drinker. “Using Black Bush makes a whiskey cocktail more accessible for everyone because it’s sweeter and easier to palate up. Whiskey-based cocktails are going to feature heavily in new cocktail menus.”

Bar Manager at Rita's belfast, Roisin McErlane

Available from all good wholesalers.

Patrick Morgan T: 07734 128048 Bushmills® and other trademarks are owned By the “old Bushmills” distillery Company limited. Bushmills® ©2017 proximo spirits. enjoy Bushmills responsiBly.

homecrafts

HOME CRAFTS THE RISE IN POPULARITY FOR BOUTIQUE BOOZE CAREFULLY CRAFTED IN OUR VERY OWN DISTILLERIES IS FAR FROM SLOWING DOWN, IN FACT, WITH THE BREXIT EFFECT IMMINENT AND MORAL CONSUMPTION HIGH UP THE AGENDA, IT’S ONE THAT LOOKS SET TO GROW AT A PHENOMENAL RATE.

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pplications for distillery licences in the UK were at a high during the 201415 tax year according to UHY Hacker Young accountancy group. There were 65 in total. Compare the latter figure to 2009 when the application numbers were a mere five and you’ve got a spirits revolution on your hands.

Here in Northern Ireland, the vibrancy of the home crafts sector is very evident.

We’ve celebrated the success of Kircubbin’s Echlinville Distillery which set up shop in 2013 and became the first licensed distillery applicant here in 125 years. This £1.5m investment gave birth to the award-winning Jawbox Gin and four other brands as well

as its very own Poitín which is soon to be launched.

Rademon Drinks and Hughes Craft Distillery are two other names adding weight to this movement while talks of other distilleries and the announcement of a £12m investment into the Quiet Man Craft distillery in Ebrington by Niche Drinks, which recently had plans approved by Derry and Strabane District Council, make the future bright for local distilling.

There are many factors driving the escalation of the craft distilleries and they can be traced back to the consumer and the on trade.

First there was a demand for luxury then

an increased loyalty to indigenous products and in response to this, the emergence of speakeasy bars with their wonderfully complex cocktail menus.

Then there are the bigger names, the so-called veteran brands who have given Northern Ireland a glorious reputation for distilling all those years back – Bushmills – the godfather of this revolution has paved a relatively smooth thoroughfare for others to follow suit, only on a much smaller scale.

The impact of Brexit on the trade is uncertain but one thing that is unquestionable during times of uncertainty is the fact that home comforts reap the rewards. >>

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HISKEY ( 12 LT W & YOUNG ARS ER YE

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homecrafts

THE ECHLINVILLE DISTILLERY: REDEFINING ARTISAN GIN

Dunville’s Whiskey ‘The Spirit of Belfast’ has been revived by Echlinville.

Echlinville Distiller’s state-of-the-art stillhouse

Echlinville owner Shane Braniff

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he Echlinville Distillery in Co. Down is at the forefront of Ireland’s spirits renaissance and is home to some of the north’s best known quality spirits.

Believed to be Ireland’s only ‘field to glass’ distillery, Echlinville opened the newest chapter in their story of innovation late last year with the launch of Ireland’s first super-premium single estate pot still gin.

Echlinville Single Estate Irish Pot Still Gin is made with a unique barley neutral base spirit distilled from Echlinville’s homegrown malted barley.

To distil your own neutral spirit is something of a rarity in the gin business, and sets Echlinville Gin apart from its competitors. Echlinville owner Shane Braniff believes few distilleries in the world can offer a gin of such provenance.

A GIN FROM FIELDS OF GOLD Shane said: “The heart of gin may be juniper, but the soul of any spirit comes from its connection to the place where it is made. We are very proud of our roots in the Ards Peninsula, and that sense of place is the essence of our gin. Our own Echlinville barley, Strangford Lough seaweeds, www.hospitalityreviewni.com

indigenous whin bush petals and an array of hand-picked botanicals give our gin a true connection to the land and the sea.

“The malt barley base neutral spirit gives a balanced complexity, malt character and creamy mouthfeel that appeals to whiskey enthusiasts and gin devotees alike. It is as comfortable sipped neat as it is in the company of elderflower tonic and mint, its recommended serve.

“From field to glass, every stage of Echlinville’s Gin’s journey has been perfected at our distillery. We are delighted with how it has been received by both the trade and gin drinkers and we look forward to seeing that customer base grow.”

DUNVILLE’S WHISKEY – THE SPIRIT OF BELFAST Echlinville is also the home of Bán Poitín and the hugely popular Jawbox Gin, which has become a firm favourite in bars across Ireland since it launched little over a year ago. But the distillery is perhaps best known for its revival of the iconic Dunville’s Irish Whiskey brand.

It was one of Echlinville’s founding goals to bring ‘The Spirit of Belfast’ back to the world after a near 80-year absence. And they have done so, to international acclaim.

Dunville’s PX 10 Year Old Single Malt has just won its third World Whiskies Award for Best Irish Single Malt 12 Years and Under – an unprecedented achievement.

GLOBAL AWARDS SUCCESS Shane continued: “Until recently, the only place you could buy a bottle of Dunville’s whiskey was at auction, but we are proud to have restored ‘The Spirit of Belfast’ to its rightful place among the premier whiskeys of the world. Our Dunville’s PX 10 Year Old Single Malt has just won its third World

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Whiskies Award. To win three consecutive awards in such a hotly contested category is almost unheard of, so that is something we are hugely proud of.”

Echlinville has expanded the Dunville’s portfolio to include Dunville’s Three Crowns, a premium vintage blend of superior aged whiskeys finished in three of the finest casks. And the distillery has big plans for the brand in 2017 with the imminent launch of Dunville’s Three Crowns Peated, which will be Ireland’s only peated blended whiskey. Further releases, including a new 16-year-old single malt expression and an exceptional rum finish limited edition whiskey are planned for later in the year.

A SPIRITED FUTURE They may already have a range of premium quality products to their name, but Shane and his team won’t rest on their laurels. They are working on a number of new spirits, including Echlinville’s first premium vodka. And their own Echlinville single malt and pot still whiskeys, which came of age last year, continue to slumber to perfection in the distillery’s purposebuilt maturation hall.

With new orders just received from the USA, a calendar of regular distillery tours, tastings, gin evenings and ‘stay and distil’ experiences, and plans in place for a visitors’ centre, museum and restaurant, Echlinville is looking forward to a very spirited future.

For more information visit Echlinville Gin – Ireland’s first single estate super-premium gin www.echlinville.com MARCH HRNI • 21

homecrafts

MAKING HISTORY FOR FOUR CENTURIES

B

ushmills first obtained a licence to distil in 1608 and The Old Bushmills Distillery itself has been making whiskey, and history, since 1784. Bushmills is one of the first distilleries in the world to make both single malt and blended Irish whiskey and known for innovation over the centuries. It’s this innovation and willingness to be different that sets Bushmills apart from other Irish whiskey brands. Bushmills is committed to continuously looking at ways to take further advantage of the opportunities presented by the strong growth of the Irish whiskey category globally.

HISTORY OF BUSHMILLS 1608 On April 20th 1608, King James I granted Sir Thomas Phillips a licence to distil.

1784 The Old Bushmills Distillery is official. Hugh Anderson registered the Old Bushmills Distillery and the pot still became its registered trade mark. It’s still our mark of genuine distinction today.

1850s Sticking to our principles. A malt tax is introduced – drastically increasing the price of the malted barley. While some distillers 22 • HRNI MARCH

changed their recipe Old Bushmills refused to compromise.

Bushmills Irish Whiskey archives.

1885 Out of the ashes. A disastrous fire destroyed The Old Bushmills Distillery but we pulled together and were soon rebuilt and back in full production.

1880 - early 1900s The golden years. Old Bushmills’ ‘celebrated malt whisky’ wins numerous prizes in international spirits competitions, including the only gold medal for whiskey at the Paris 1889 Expo.

1890 The S.S. Bushmills and the S.S. City of Belfast are used by Bushmills Distillery to transport their whiskey across the world.

1950s - 1960s Boom time. Production resumed after the war and Bushmills became increasingly popular.

Exports rocketed - particularly to the US. 1982 Star quality. The golden hues of Bushmills grace the silver screen in the classic movie The Verdict.

2008 Celebrating 400 years. To mark this Bank of Ireland put the Old Bushmills Distillery on its new banknotes. Who says money can’t buy happiness?

2012 A once in a lifetime live music festival was held at The Old Bushmills Distillery – Bushmills Live. This ‘money-can’t-buy’ event celebrated the craft behind fine whiskey and great music.

1918 - 1920 A new chapter. Bushmills Whiskey mentioned in books by some of the most famous authors of the time, from F Scott Fitzgerald to James Joyce.

1939 - 1945 World War II halted production as Allied troops were billeted at the distillery. Meanwhile, a bomb hit the Head Office, destroying the

2015/16 The Steamship Collection launched to mark the 125th anniversary of the maiden voyage of the company’s ship, the SS Bushmills. Today we are enjoyed in countries all around the globe.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

Bushmills® and other trademarks are owned by The “Old Bushmills” Distillery Company Limited. ©2017 Proximo Spirits UK. Enjoy Bushmills responsibly.

homecrafts

THE ‘QUIET MAN’ SET TO MAKE A BIT OF NOISE IN 2018 Artist’s impression of the new site at Ebrington Square, Derry

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n early February of this year, Niche Drinks received the news that their plans to invest £12m in an Irish Whiskey distillery and visitor centre on the Ciaran Mulgrew historic Ebrington Square site were approved by Derry and Strabane District Council.

Expected to open to the public in mid2018, The Quiet Man Craft Distillery will be the first distillery to be built in Derry in 180 years and the first to produce a mash in almost a century since Watts Distillery last produced theirs in October 1921.

The ambitious proposals will transform four former military buildings - three of which are listed - including a guard house and jail, which will become a visitor exhibition area.

The company will turn a barrack store into the distillery mash house, while the barrack master’s house will become a guided tour and tasting area leading to a corporate boardroom, shop, cafe, bar and new “whiskey garden”.

Ciaran Mulgrew, managing director of Niche Drinks, is the man behind its renaissance.

Speaking to HRNI, he said: “At the end of the 19th century Derry was the world’s biggest producer of whiskey bar none, but we are now set to once again distil whiskey.

“This is tremendous news for us as a business and also for the city – we intend to build a top class visitor centre at the distillery, focussing on Derry’s long history as an Irish Whiskey producing city. This will be a major attraction for the city and the renewed interest in Irish Whiskey and whiskey tourism will give the city a boost.”

The distillery itself will create eight jobs, while a further 35 people will be employed as guides and in other positions including roles in 24 • HRNI MARCH

the café. It has a target of 32,000 visitors in its first year.

Ciaran went on to say, “The project has been in the planning stages for quite some time and we can press on now and arrange delivery dates for the stills and other key pieces of equipment. A lot of preparation has been done and we are aiming for first distillations to take place in early 2018.”

Niche Drinks has been manufacturing and exporting Irish cream liqueurs from their site on Rossdowney Road since 1983 and this will continue alongside the new distillery development.

The company currently employs 65 people and uses 25% of all milk produced in the North West in the production of their Irish Creams.

So, what’s the story about behind the name?

Ciaran explains: “The Quiet Man distillery and whiskey is named after my own father, who was a barman in Belfast for over 50 years.

“He told me that he had heard every imaginable tale and story - good, bad and everything in between.

“But like all good bartenders he told no tales, and was known as the ‘Quiet Man’.

“So I thought that’s what I will call the whiskey.

“We have been producing Quiet Man whiskey since 2015 in Derry, where it is blended and bottled.

“But 2018 will see the first whiskey distilled in the city in almost two centuries and that it something we are very excited about.”

And the accolades are gathering for the Quiet Man Irish Whiskey, most notably winning double gold for both The Quiet Man Traditional Irish Blend and The Quiet Man 8 Year Old Single Malt at the prestigious San Francisco World Spirits Competition in 2016. More recently, The Quiet Man 8 Year Old Single Malt was voted Dram of the Year 2016 by visitors to the Whiskey Lounge festivals.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

bacardibrown-formanprofile

RAISING THE BAR PATRICK NOIR, HEAD BARTENDER AT MVP, DUBLIN, TALKS WITH HRNI...

now. We work in a fantastic industry surrounded by some of the loveliest people around, but there is always the flip side of a constant temptation to consume too much and party too often. It’s great to see the issue being addressed on a global stage by the likes of Jack McGarry and the (P)our symposiums.

WHAT ADVICE WOULD YOU GIVE A BAR PERSON WITH ASPIRATIONS? Keep at it! Keep practicing and learning - read everything you can, get involved in as many competitions/events/trainings as possible, make contact with people who inspire you, and make notes of anything and everything you do.

Also, don’t forget the other side, make sure and take time for yourself and your personal well-being. And talk to someone if you need to!

There will always be another party.

WHERE DO YOU HOPE TO GO FROM HERE? Belfast and Dublin both have a great buzz, but I would like to spend some time in sunnier climates. I’m always keen to get invovled in other aspects of the industry, but am always happiest behind a bar somewhere. out i took a lot of inspiration from what other Northern Irish bartenders were doing at home and further afield. Nathan O’Neill, Michael McIlroy, and Soda and the lads at Love and Death were a constant source.

My mum and grandmother are a permanent inspiration to be a stronger, better person.

WHO DO YOU ADMIRE IN THE NI BAR TRADE? I think Andrew Dickey and Jamie Kirk at the Merchant are two of the best in the world at what they do. The whole crew at Ritas are doing great things too. There are far too many others to list, which is a brilliant problem to have.

HONG KONG BRUNCH

WHAT INSPIRES YOU? It’s cliche, but it’s everywhere. I think you can be inspired by anybody you meet who does what they do with great passion and care, be they other bartenders, chefs or colleagues, or from a completely different walk of life. Starting

WHAT CHALLENGES HAVE YOU FACED IN YOUR CAREER? I’ve struggled a lot with mental health and addiction in the past and it has definitely impacted my career in more ways than one.

Thankfully i’m in a stronger place in myself

METHOD

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

25ml Bombay Sapphire 25ml Hennessy VSOP 20ml Pressed pineapple 10ml Lime juice 10ml Lapsang souchong syrup 1dash absinthe 2dash Peychauds bitters

Shake everything over cubed ice and fine strain into a chilled coupette. Garnish with a fine slice of pineapple leaf.

COCKTAIL RECIPE

HOW DID YOU START OUT IN THE BAR TRADE? My first bar gig was in a funny little place called Antique Bar in Melbourne. I had zero experience but have always been a people person and fairly extroverted, so thought why not and essentially charmed/bluffed my way in. I fell in love with the buzz instantly and stayed for about a year, learning the very basics of mixed drinks, but a lot about hospitality.

When i returned home i went back to my previous job (landscaping and gardening), but missed the bar scene too much. After a lot of months sitting at the bar, and annoying the staff with an endless stream of questions, i managed to land a trial at Love and Death, where i ended up staying for 3+ years.

MARCH HRNI • 25

pubnews

JÄGERMEISTER IRELAND TO ‘EDUCATE’ TRADE AFTER WINNING ‘PASSING OFF’ CASE T

hey say that imitation is the highest form of flattery, but when it impacts customers’ basic consumer rights and quality it cannot be overlooked according to Jägermeister Ireland.

A landmark court case win by Norfolk Trading Standards in the UK against a city centre bar which was found guilty of ‘passing off’ Jägermeister, has highlighted the need for greater awareness and education among trade and consumers.

The city centre bar in Norwich was fined in excess of £16,000 for deceiving the public and for misusing Jägermeister trademarks on their promotional material.

Jägermeister is now working with its licensees to ensure that all the required trading standards are met.

This recent UK court case brought to life the issue of ‘passing off’, which is serving consumers, without notifying them, what they are led to believe is genuine Jägermeister, but in fact is an imitation product. Jägermeister are working to eradicate this practise from ontrade and are recommending that consumers contact the NSAI or CCPC if they experience any instances of ‘passing off’.

Basic consumer rights stipulate that customers should not be misled when purchasing products they have asked for – if ordering a premium spirit or specific brand, they expect to be served with that premium product rather than an imitation or cheaper version.

CROSSKEYS IN NI SHORTLIST FIRST

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he Crosskeys Inn, Ireland’s oldest thatched pub, has been shortlisted for BBC Countryfile’s Pub of the Year.

Located in Toomebridge, the former 17th century coaching inn is a hit with tourists and locals alike who flock for the traditional music sessions here and the old world ambience.

Owner Vincent Hurl was surprised by the nomination despite the pub’s successful reputation for drawing in accolades over the years.

On the venue’s Facebook page he encouraged punters to vote to make his pub the only NI drinking den to ever win the Countryfile award.

He described the nomination as a ‘tremendous honour’ while Pete Brown, author of the pub on Countryfile’s web page referenced the Crosskeys as ‘a must for those who want to experience pubs as they once were’.

26 • HRNI MARCH

Mast-Jägermeister SE has trademarked and owns the intellectual property of the word ‘Jägermeister™’ so any product sold under this name globally must be genuine Jägermeister product and includes everything from menus, promotional flyers, POS or notices advertising this product.

Jägermeister, which dates back over 80 years, and is produced by Mast- Jägermeister SE, in Wolfenbüttel Germany, has a rich heritage as one of the most popular herbal liquers in Irish bars, nightclubs and restaurants.

Dr.Finke, Head of Raw Materials and Manufacturing at Jägermeister spokesperson commented, “Here at Jägermeister we take great pride in our product, which has been mastered over the years in Germany to ensure that each and every shot of Jägermeister, no matter what the preferred consumer serving, is the highest quality and full of flavour. This is something consumers have come to love and expect. Practices such as ‘passing off’ damage the Jägermeister brand, as well as that of the offending licensee who will build mistrust among their consumers.

“We are extremely lucky that the licensees we work with are responsible business owners, and we will continue to work to ensure that we are supporting them, and increasing the education surrounding the dos and don’ts and their responsibility in this area in keeping with the law.”

PABLO’S ADDS NEW DYNAMIC TO MURIEL’S AND SPANIARD

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he owners of Muriel’s and the Spaniard have added a new member to the fold – Pablo’s, the baby brother of Muriel or, as Operations Director, Lesley Rush, told HRNI – ‘the lovechild of the Spaniard and Salvador’!

Pablos is a takeway with a premium offering that opened a matter of weeks ago without fuss or attention.

Located next door to Muriel’s, in Belfast’s Church Lane, it’s a burger joint with a sit-in or takeaway service.

The menu consists of burgers and chicken wings and for those who opt to eat in, there is a choice of beer or cider.

What’s unique about Pablo’s is its delivery service to the Spaniard on Skipper Street where business can be transferred and once Muriel’s closes its kitchen at 8pm then customers with an appetite can order and eat inside the bar.

“Our owner is very passionate about this offering. She was inspired by what she had seen in other countries and wanted to bring it to Belfast,” said Lesley.

“The idea is good burgers, chicken wings, signature fries with a clatter of different sauces,” she continued.

Customers can expect more than the average burger as Lesley added: “It’s Hannan’s six ounce pressed burger.”

Pablos saw the owners invest in a full refit of the once pop-up art store that stood beside Muriels. Six new staff have been employed. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksprofile

Silverbirch hotel Allan Duncan, Owner of the Silverbirch Hotel, Omagh, discusses his new ‘Bertha’s Bar’ the home of tradition and the perfect setting to indulge in a whiskey...

TELL US ABOUT YOUR BAR The new snug bar addition to The Silverbirch Hotel has been named Bertha’s Bar. Originally this space was part of the existing bar and restaurant setting and wasn’t being fully utilised. We now have created a stylish classic bar that gives a nod to the traditional old-world interior but with a more modern twist. This has allowed us to create an area that allows us to capture the current whiskey trend.

WHAT ARE THE LATEST DEVELOPMENTS/INITIATIVES TO DRIVE SALES IN YOUR BAR? Continually looking to drive footfall through the doors and with the Dillon Bass Whiskey Ambassador we are looking at increased training for staff to increase their knowledge of the whiskey we have on offer.

WHAT MAKES IT AN IRISH WHISKEY BAR? The décor and a fine range of Irish whiskey compliment each other perfectly.

WHAT ARE YOUR BEST-SELLING BRANDS, AND PERSONAL FAVOURITES, IN THE IRISH WHISKEY CATEGORY? The entire Jameson family is performing very well – but my own personal favourite has to be the Redbreast 21 Year Old. HAVE YOU ANY FUTURE PLANS TO DEVELOP THE BAR? After 2 years of redevelopment at the hotel you would think that would be enough, but watch this space!!

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

MARCH HRNI • 27

westcoastcooler LAURA BLAIR, BRAND MANAGER AT DILLON BASS DISCUSSES THE BENEFITS OF EVENT SPONSORSHIP AS WEST COAST COOLER MARKS 12 YEARS IN PARTNERSHIP WITH BELFAST FASHIONWEEK...

WHAT IS THE FIT BETWEEN WEST COAST COOLER AND FASHION?

West Coast Cooler has always had an association with style. We see West Coast Cooler Fashion Week as a way of allowing local fashion to shine. We love getting behind local fashion like Northern Irish designers, stylists and retailers, but most of all the fabulous ladies are the ones that come to the runway shows. We celebrate real people and real fashion as our newest campaign demonstrates, and I think that’s what makes West Coast Cooler Fashion Week the perfect sponsorship for us.

EXPLAIN THE WORK THAT GOES INTO PUTTING YOUR BRAND’S NAME TO THIS KIND OF EVENT? I work really closely with Cathy Martin and Fashion Week on the preparation for the event. My role is to increase brand awareness, promote the Fashion Week sponsorship and connect with all those stylish, digitally savvy ladies, creating even more love for the brand. I have a brilliant agency on board, ICAN, to help me develop the best advertising campaign that does this job.

Cathy Martin puts a lot of work into creating a jam-packed schedule, and with the work that we do in increasing visibility and awareness of the event, it is a pleasure to be involved.

RTD SALES HAVE SOMEWHAT WANED OVER THE YEARS, HOW DO YOU KEEP WCC RELEVANT?

28 • HRNI MARCH

We always stay fresh in our approach to marketing through an active social media presence, fresh tone of voice and relevant sponsorships that really connect with our consumer base. We are well established and deeply rooted within our target consumer group and have really engaged with our consumers throughout the years, as a result West Coast Cooler has developed as a staple in female’s repertoire. We maintain a strong presence on the ground in bars and in retail outlets. We are also a uniquely Irish product, made in Ireland so West Coast Cooler will always be a firm favourite amongst Irish consumers.

HOW HAS THE BRAND EVOLVED? West Coast Cooler has a strong legacy stretching back over 30 years. Following the success of West Coast Cooler Original, in 2009 a new addition was added to the West Coast Cooler collection; West Coast Cooler Rosé. Building on the wine credentials of the brand, it is a refreshing wine cooler with berry and exotic fruit flavours. This was a fabulous addition to the brand and a real favourite amongst our consumers.

WHAT KIND OF RETURN IS THERE PAIRING UP WITH A LIFESTYLE EVENT? Pairing up with Fashion Week really creates that all important brand awareness which keeps the brand front of mind with our consumers which has helped the brand go from strength to strength. We have been able to use the platform of WCC Fashion Week alongside our own campaigns to target the fashion-focused audience and our #WCCStyleSquad campaign is taking full military form, as we integrate the event’s audience with our own brand activity.

In the past year we have worked with the fabulous Lauren Arthurs from LoveLauren.eu as our West Coast Cooler Style Insider. She headed up our ‘Style Squad’ and hosted our very own world-first flatlay event in Victoria Square. Our advertising campaign this season continues to tap into our generation’s love of street style, showing it off on social media. The outdoor campaign features some of

our favourite ‘stylistas’ from Northern Ireland.

Our aim was to include real people in our campaign. For Spring/Summer 17 we have teamed up with Melissa Riddell, currently a presenter on Cool FM. WHAT WILL YOU BE TREATING GUESTS TO THIS YEAR? All guests receive a complimentary West Coast Cooler on arrival and Melissa will be on the ground style-spotting with some very special goodie bags, whilst taking over our social channels to bring you behind the scenes along with our own Snapchat filter.

We’ll also be on the ground style spotting in bars across Northern Ireland throughout March rewarding great style with West Coast Cooler and the opportunity to enter a very exciting competition.

ARE THERE ANY PLANS IN THE NEAR FUTURE FOR WCC? We will be continuing to grow our West Coast Cooler Style Squad which I feel is such an exciting concept. We want to continue to celebrate and support local talent and style. We also have some new exciting serves for both flavours. We wanted to create a drink that was as stylish and sophisticated as the consumers that drink our product so there are lots of delicious new drinks to try at home and in the bars this summer. A couple of my favourites are; • 250ml WCC Original, squeeze 1/2 Lemon, Pear Slice, Mint Sprig, served in an oversized wine glass over ice.

• 250ml WCC Rosé, squeeze 1/2 Lemon, Apricot Slice, Lemon Zest, served in an oversized wine glass over ice.

With summer fast approaching it’s the perfect time to keep things fresh and interesting so I’m excited for what’s to come both on the marketing side and for consumers!

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www.hospitalityreviewni.com

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hotelnews

THE FUTURE BELONGS TO THOSE WHO HEAR IT COMING

TULLYGLASS ANNOUNCES £5M SPA RETREAT INVESTMENT

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

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famous David Bowie quote, but isn’t that so relevant in our industry. Hospitality changes, as does life but as in life, it will be the businesses who are ready for that change and willing to adapt that will succeed. We have all watched the decline of ‘fine dining’ and as we know, fewer and fewer people want that ‘white tablecloth’ experience, so our behaviour is changing. We can see that in the more relaxed dining options available across our city and who would have thought a few short years ago, that we would all be catering to dairy allergies; wheat allergies; lactose intolerances. A few short years ago, we thought it strange to have a vegan in our restaurant but life is changing and will change again very soon and we must be ready to adapt.

As a woman in her 40s (and happy to admit it) I feel slightly depressed that the new market we need to be considering are the Millennials. And just to clarify, that includes people born between 1980 and 2000. I honestly have cheese in my fridge older than that! But they are coming and we better be ready.

SO, WHAT DO THEY LOOK LIKE AND WHAT ARE THEIR BUYING CHARACTERISTICS? • To start with there are more of them - 92 million to be exact while those Generation X people (those between the ages of 36 and 50), well there are only 61 million of us • They are the first generation who were born completely immersed in technology. They don’t remember life without mobile phones, sat nav’s or MP3 players (or taping the Top 20 on cassette on a Sunday!)

• They are more socially connected than we ever will be.

• Everything is instant: shopping; chatting; dating. No-one waits for anything anymore • They have less money to spend but they have different priorities • They are less in a hurry to buy a house or a car. They don’t see owning ‘stuff’ as important. They are happy to rent and have something for a moment.

• They probably won’t get married until they are in their 30s and they are putting off parenthood • They want access not ownership and that can be vividly seen in new businesses like Uber and 25 years from now, car sharing will be the norm • They are also focused on health and well-being and are up to 20% more likely to be more fitness-focused than their Generation X predecessors.

SO WHAT AS HOSPITALITY PROVIDERS MUST WE LEARN FROM THIS? Well in my mind we need to get ready for a changing set of values from our customers.

• Millennials want to be immersed in technology and as I often see hospitality providers not even valuing the importance of their own website, we need to get a wiggle on!

• Understand just how significant the power of online is • Make sure you are found on search engines • That your website is visual and emotive • Invest in video – this will be crucial as we move forward • Make your booking process simpler • Store guests details to make repeat bookers journey through your site easier • Provide the best technology in-house as you can afford • Upgrade your wi-fi today • Constantly research the ‘next new thing’ • Provide healthier and more relaxed dining options.

Millennials want to feel special; that you have considered their every need…So I’ll finish how I started: ‘Tomorrow belongs to those who hear it coming’ Are you listening for change?

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

30 • HRNI MARCH

T

he historic Tullyglass House Hotel, Ballymena is set to receive a £5 million makeover which will see it create a four-storey spa experience complete with tree-top spa, juice bar, lounge, gym, hair, beauty and nail salon and a new reception area at the historic Ballymena hotel.

The spa and extra space are expected to create more than 80 jobs while also protecting the existing 200 full and part-time jobs.

The plans could also see the hotel’s main entrance changed from the Sourhill Road to an “impressive” new entrance off the Galgorm Road.

If approved, the revamp will include eight beauty treatment rooms, a sauna and steam room and 100 extra car parking spaces.

Managing director Gus McConville, the son of Kathleen and Chris McConville, who bought the venue in 1993, said: “I’m very excited to announce plans for a £5m expansion of the Tullyglass House Hotel.”

He added that the development will be located on six acres of prime land recently acquired to the front of the hotel giving way to 45 new bedrooms.

“The project will be built primarily for tourists to use as a base while visiting the Causeway Coastal Route,” added Gus. Mr McConville also insisted the revamp would have no impact on the day-to-day running of the hotel as it will be a separate build away from the original building.

Two years ago, the owners spent £2m on acquiring land, landscaping work, a fountain, a gazebo, rear car park, perimeter wall and new entrance from Sourhill Road.

In 2005, approximately £5m was spent on a new conference and banqueting facility and disabled access lifts. A covered dropoff area for guests was also added during renovations.

LACKABOY HOUSE B&B MARKS 50 YEARS IN BUSINESS

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ourism NI Chairman Terence Brannigan has congratulated Enniskillen couple Elma and Derick Noble on fifty years in the tourism business.

Lackaboy House B&B on Old Tempo Road opened in 1967 and has welcomed thousands of visitors through its doors including visitors from Canada, USA, and China. Elma’s homemade baked goods on arrival continue to receive online applause from visitors to the traditional farmhouse. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelnews

TOP CHEF SET FOR BELFAST’S CITY QUAYS HOTEL

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ean-Christophe Novelli, French multiMichelin-starred and 5 out of 5 AA Rosette award-winnig chef has chosen City Quays as the home of his first and only restaurant in Ireland.

He’ll take the helm of the signature restaurant at the 4star AC Marriott Hotel which sits along Belfast’s Waterfront The restaurant will open alongside the hotel in the first quarter of 2018 under the name ‘Jean-Christophe Novelli at City Quays’.

Graeme Johnston, Property Director of Belfast Harbour, said:“Recognised across the UK, Ireland, Europe and beyond, JeanChristophe Novelli is a true champion of high quality, down-to-earth and innovative menu combinations and his decision to choose City

EVERGLADES ON COUNTDOWN TO UNVEIL £1.5M BALLROOM

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ir William Hastings, Chairman of Hastings Hotels has announced the company is on track to reopen its Everglades Hotel events’ space at the beginning of April.

Sir William Hastings said: “We have a team of 25 builders working hard to get the project completed and I am pleased to report that we are on schedule for the new event space to open in April.

“Upon completion, it will be able to seat 650 people theatre style and over 400 when set up for round table events making it the largest facility of its kind in the North West and I am confident that it will enable the city to attract events that it was unable to accommodate previously including larger conferences and business events.”

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Quays, and Belfast, is a testament to the success of our development plans for this key city centre site and the strong demand for great hospitality and the vibrancy of our visitor economy.”

“It’s a real coup for Belfast and I look forward to an outstanding first year when our hotel opens its doors in 2018.”

A European Chef of the Year finalist representing Great Britain, recipient of the prestigious Egon Ronay Dessert of the Year award and voted Chef’s Chef of the Year by his peers, his Novelli Academy has been voted one of the Top 25 Cooking Academies in the World, which he still owns and performs his own demonstrations.

City Quays is Belfast’s newest mixed-use regeneration project, providing Grade A office space, a hotel, retail, cafés and restaurants, in addition to new residential accommodation on the key city centre waterfront site.

More than £250 million has been earmarked for investment across the 20-acre site.

BUSHMILLS INN CELEBRATES ALL-IRELAND GOLF HOTEL WIN

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he Bushmills Inn has been named the Best Boutique Golf Hotel in Ireland in the 2017 Golfers Guide to Ireland Awards.

The results were announced at a function held in Carton House Hotel, Co Kildare at the start of the year, which was attended by over 100 golf club and golf sector interests.

Guest of honour Bernard Durkan T.D. presented the awards which recognise leadership roles played by individual Irish Golf Clubs and associated Irish golf interests throughout the island of Ireland.

Sales and Marketing Manager of The Bushmills Inn, Nikki Picken, said “It is a great honour to have won this accolade as it was awarded to us on the basis of an all Ireland poll from within the golf and golf related business community.

We look forward to seeing a continued growth within golf tourism and welcoming more guests to play the world class courses which Ireland and the Causeway Coast have to offer.”

twitter.com: @Hosp_ReviewNI

HOTEL HUB WITH STEPHEN PERRY, TEN SQUARE, BELFAST The upcoming, the newcomers and the masters of the hotelier scene talk rates, renovations and room numbers with HRNI… ■ RENOVATION COMPLETION DATE: Phase 1 – Additional 55 rooms unveiled to the public January 2017.

Phase 2 – additional 60 rooms – Completion November 2017.

■ LOCATION: 10 Donegal Square South, Belfast. At the gates to City Hall.

■ NO. OF ROOMS: 23+55+60= 138 ■ STAR RATING: 4 Star ■ STYLE Combining chic Boutique hotel rooms of the original 19th century built Yorkshire House with contemporary, city centre style and comfort.

■ MARKET POSITIONING: Upscale, offering excellence in leisure city breaks, corporate accommodation, conference and meeting requirements.

Attending to the extra special details of weddings in the heart of the city and rolling out the carpet for the high profile events

in the diaries of commerce and gala balls of the social calendars.

■ REASON BEHIND NEW BUILD/ EXTENSION: To capture the opportunity of the continued demand for guestroom accommodation in Belfast City.

■ USPS: Location, location, location, with stylish, contemporary and luxurious boutique accommodations for the discerning corporate or leisure guests, coupled with a vibrant and trendy restaurant and bar offering, in the heart of the city.

■ COST OF INVESTMENT: £18m ■ JOB CREATION: 20 ■ DIGITAL PRESENCE: Facebook.com/ tensquare Twitter @ tensquare www.tensquare. co.uk Instagram @ tensquare Tripadvisor @ Ten Square ■ CHALLENGES: Continued development of the competition – evolve or die!

Continue to grow the demand for the 3-5 year period as Belfast continues to develop the supply side of the business equation and compete in the labour market.

MARCH HRNI • 31

hotelnews

STUDENT OF THE YEAR COMPETITION SEES RISING TALENT SHINE S

outhern Regional College in Armagh was the animated setting for the second NI Regional Colleges Hospitality Student of the Year competition, supported by Bunzl McLaughlin, NIHF and Dillon Bass recently.

Students from across all the colleges; Belfast Met, North West Regional College, South West College, South East Regional College and Southern Regional College competed in a bid to win the coveted titles ‘Student Chef of the Year 2017’ and ‘Food Service Student of the Year 2017’.

The challenge was to work in a chef and food service partnership to create a three course meal, design a table setting and serve a panel of judges.

Some of the best in the industry turned out to judge the competition including Noel McMeel, Lough Erne Resort and Philip Waring, Development Chef for Rational.

Noel described the talent as ‘phenomenal’ adding: “It is great to see such passion and knowledge being displayed by students.

Competitions of this nature build confidence and are a great link between the industry and education.”

James McGinn from Europa Hotel and Marco Marro from The Merchant Hotel also judged the service, food, understanding of the menu and themes at the event where ‘students demonstrated first class standards with a great sense of pride, passion and professionalism,’

said sponsor Noel Branagh, Managing Director of Bunzl McLaughlin.

“As a company, we are committed to developing talent and I know that some of the students who served me today will be the stars of the future,” said Noel.

The winners were announced at an evening Gala Awards Dinner, which kicked off with a drinks reception supported by Dillon Bass, followed by a seven-course menu prepared, cooked and served by Southern Regional College’s Level 2, Level 3 Professional Cookery, Foundation Degree Hospitality, Level 2 IT and Adult Access students.

Compered by James McGinn, the gala dinner was attended by representatives from the competing colleges, industry stakeholders and supporters. It honoured and rewarded the achievements of all the students with competition participants receiving a goodie bag of gifts sponsored by the Northern Ireland Hotels Federation.

The category winners were: Student Chef of the Year 2017 - Anita Rush (Southern Regional College) Runner Up - Lewis Robertson (South Eastern Regional College) Food Service Student of the Year 2017 Nicola McKiver (South West College) Runner Up - Kieran Cleverly (Southern Regional College)

RECOVERY, RATES AND RECORDS – NIHF

O

ne of the most significant aspects of 2016 has undoubtedly been the volume of hotel expansion that has taken place in Northern Ireland.

Indeed, this trend is set to continue with over twenty projects likely to open by 2018, adding an additional 2,000 rooms to the region’s hotel bed-stock.

Some concerns have been expressed around the reported level of expansion and the 2016 annual figures released from STR, the renowned hotel benchmarking company, may add to this disquiet.

The annual figures show hotel occupancy in Northern Ireland growing by 2.8% with room rates increasing by 7.5%.

Sarah Duignan, Director of Client Relationships at STR said: “Northern Ireland has seen a reasonable recovery in terms of rate and occupancy since 2012. The market has been sporadic at times and it’s important to bear in mind that there haven’t been any major hotel openings for nearly a decade..”

Janice Gault, CEO of the Northern Ireland Hotels Federation says: “2016 was very much a year of two halves with a sluggish first six

32 • HRNI MARCH

months presenting a considerable challenge for the sector. The strong performance in the second half of the year effectively meant 2016 came in only slightly ahead of 2015. When looking at the figures in more detail, it was clear that Belfast had a very poor first six months trading. The city trailed significantly behind the record 2015 figures until June. This has offset a record second summer with the city trading at over 90%.

“Also of interest was the fact that regional destinations like DerryLondonderry and Fermanagh fared better, with Derry-Londonderry growing occupancy and a similar picture emerging in Fermanagh.”

Ciaran O’Neill, President of the NI Hotels Federation adds: “As an industry, we remain positive in terms of performance and the second half of 2016 was very strong. It is important to note that hotels trade over a 365-day period and it is imperative that we develop additional business for off season periods and continue to try and grow rates. The latter half of 2016 has certainly raised the bar and we hope that this trend will continue into 2017!”

Bringing the evening to a close, Chief Executive of Southern Regional College, Brian Doran said: “Thank you to everyone who was brave enough to take part. We are delighted to host this event and hope that it will continue be a fixture in the student calendar. We really valued the support of our industry partners, Bunzl McLaughlin, Northern Ireland Hotels Federation and Dillon Bass.”

Fiona Bradley, Head of the Hospitality School at Southern Regional College, concluded: “I would like to thank the students for their endeavours, determination and commitment.

Their ability has shone through and they rose to the challenge of delivering a service in a competitive environment. As a college, we value the support of the wider industry and realise the commitment that lecturers have given in mentoring and preparing the teams.”

Pictured are all competitors at the recent ‘Hospitality Student of the Year’ competition including students from Belfast Met, North West Regional College, South West College, South East Regional College and Southern Regional College.

HOTEL INDUSTRY TURNS OUT IN FORCE FOR NIHF LUNCH Ciaran O’Neill, President of the NIHF addresses the 300-strong crowd at the Federation’s annual lunch.

A

solid performance in 2016 and continued hotel expansion gave rise to a positive mood and an excellent turnout for the Northern Ireland Hotels Federation member lunch, which took place recently at the Hilton Hotel, Belfast. Hoteliers, trade suppliers and industry stakeholders joined NIHF board members at this ever-popular annual event.

Guests were welcomed by NIHF President, Ciaran O’Neill who said: “I would like to thank you all for your support over the last year and look forward to working with you in the coming year.

This is a growing sector, which makes a significant contribution to the local economy with the potential to contribute more. We are experiencing a period of unprecedented growth and this presents opportunities for us all. 2016 has been a solid year, which has helped restore confidence in the industry and we look forward to continuing to work with you in 2017.”

This was followed by an address from Janice Gault, Chief Executive of the NIHF, who outlined the industry’s contribution to the local economy, the growth trajectory, along with the challenges the sector faces. The presentation included an insight into the Federation’s upcoming calendar of events: Housekeeping and Hotel Receptionist of the Year competitions, as well as the Taste of Tourism Summit.

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www.hospitalityreviewni.com

& Spa e t a t s E n Cullode th April 2017 y4 Tuesda m.com s i r u o t f tasteo The Taste of Tourism Summit is the perfect opportunity to learn from some of the most inspirational people in food.

There’s a great line up at this year’s Taste of Tourism Summit with a couple of surprises still to come. The packed programme will be of interest to anyone with a food element in their business or those thinking of going down this route.

Here are a few highlights to whet your appetite. All the details of the programme, speakers and how to book will be available on the website at tasteoftourism. com.

Food trendologist, Charles Banks will be speaking about global trends, giving an insight into what’s hot in the culinary world and helping you grasp food fashion. His insight will give you the knowledge to future-proof your business and stay ahead in this fast-paced environment.

Michelin Star chef, Jun Tanaka will share his culinary journey and influences in conversation with our culinary compere, Pamela Ballantine. Jun’s first solo venture, the Ninth, gained a Michelin Star within a year of opening. He’s adopted a different approach to fine dining with sharing plates featuring throughout his menu.

Sharing is also a feature of the Incredible Edible movement who have taken the concept to a new level. Mary Clear, one of its founders will explain how they have effectively changed the environment of the small town of Todmorden in West Yorkshire by using common places to grow food, staging food events and encouraging people to learn more about where their food comes from.

The Taste of Tourism Summit is supported by

Eoghan Corry is regarded as Ireland most-travelled writer. He visits over thirty countries a year, attending major tourist events on nearly every continent. He will draw on this knowledge when he speaks about what the visitor wants and how we can learn from other destinations.

Also on the menu is a session with a former Michelin inspector who’ll talk about the relevance of Michelin today, judging Masterchef and working at the real Downton Abbey. The AA will give an insight into standards, trends and the changing face of the organisation.

The Artisan Marketplace will add real local flavour to the event and is an opportunity to source some new products to add to your menu. We’ve got a twist

on the Ulster Fry for breakfast, tasty treats for the breaks and a sharing lunch to sustain delegates throughout the day. Plus a great goodie bag to takeaway!

There’ll also be a couple of surprises along the way. So if you work in a hotel, restaurant, bar, coffee shop or visitor attraction, book your place online at tasteoftourism.com.

fitzwilliaminterview

GAME ON

WITH OVER 20 ACCOMMODATION PROJECTS UNDER CONSTRUCTION, OR AT DIFFERING PLANNING STAGES, IN THE BELFAST AREA ALONE, HRNI CHATS WITH GENERAL MANAGER OF THE FITZWILLIAM HOTEL, CIAN LANDERS, ABOUT THE CHALLENGES OF INCREASING STOCK, THOSE NEWLY AWARDED FIVE STARS AND THAT £6 MILLION INVESTMENT.

I

t came as little surprise to many when the Fitzwilliam Hotel was awarded five star status last November. The 130-room hotel, which proudly stands on the old Canon Cinema site on Great Victoria Street, has been consistent with its offering and has undoubtedly cornered the luxury market in the city alongside its peer, The Merchant.

It is now just one of two accommodation providers in Belfast to boast five-star accreditation - a bestowal that Cian Landers, general manager, describes as his biggest career accomplishment to date and a gift for not just him but the entire team.

Opening in 2009 to much anticipation Fitzwilliam has yet to disappoint and continuous investment has ensured it maintains this prestige.

Its recent £2 million makeover which saw it ‘refine’ its rooms and give its lobby a fashion-forward overhaul has put it in pole position to compete with imminent newcomers to the hotel landscape.

It was 2012 when Kells-born Cian took hold of the reins as general manager bringing with him two decades of hotelier experience, namely in tourism hotspot Galway.

It was there where he played an instrumental role in the opening of both Clifton Station House Hotel and Courtyard

by Marriott in the city - standing him in good stead for a powerhouse in humble Belfast where a tourism revolution was unfolding.

“I became aware of the role here in Belfast and the timing couldn’t have been better,” began Cian who initially worked as a chef.

“Titanic Belfast opened, the Causeway Visitor Attraction Centre also opened then and that saw occupancy grow and ever since it has been interesting times for Northern Ireland,” he said.

In his five years at Fitzwilliam Cian has noted an increase in transatlantic visitors here, even in spite of the recent absence of an air link to the US. It’s a trend that he considers favourable for the luxury hotel market and one which has seen him visit stateside locations like Chicago, New York and Orlando recently to encourage further growth.

“That’s something we have never done before,” he continued. “It’s very positive that these visitor numbers are growing. As too is the number of cruise liners and tours coming to the city.

34 • HRNI MARCH

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fitzwilliaminterview “We are getting these visitors because people are looking for an authentic experience and Belfast offers that. We are also a good value destination and we have an interesting story to tell - from the recent past to the industrial heritage and then, of course, there is the beautiful scenery,” he continued.

Most of Fitzwilliam’s staff are Belfast natives which Cian credits for its genuine character and warm welcome and that team is about to grow as he forces ahead with an ambitious £6 million project.

Giving way to a roof top terrace, spa, gym, 30 new bedrooms and reconfigured event space - the investment will likely create up to 20 new positions but most importantly it will secure its esteemed positioning in the market as the deluge of competition is set to take the city by storm.

“The owner of Fitzwilliam is committed to developing the product and that’s the way it needs to be otherwise we would stagnate. We do have a lot of work to do and we are driven by the customer.

“Business is up on 2016 ahead of where we hoped to be. That first quarter is never going to allow you to make targets but it can certainly break them and we’re very pleased with how we are performing.”

“The extension is going out to tender right now so details are not exact but we estimate that it could be complete within a year.”

The project is in response to soaring room occupancy which Cian jokes has made it a ‘victim of our own success’.

“Business is up on 2016 ahead of where we hoped to be. That first quarter is never going to allow you to make targets but it can certainly break them and we’re very pleased with how we are performing. At this time of year it is local business that is supporting us and that’s great,” added Cian.

And while he may be busy overseeing the thriving front of house and the forthcoming revamp exercise all in the midst of five star celebrations, he’s by no means resting on his laurels and disregarding the wave of competition coming.

“We’ve a lot of work to do and big challenges ahead to not only improve but to maintain that grading.

“We are confident of our position, our location and our investment but of course we’re concerned about competition and we we would be foolish not to be. New supply creates a new dynamic - to bring new business - and that’s a challenge all cities have and we’ll work hard to secure that business.” ED www.hospitalityreviewni.com

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MARCH HRNI • 35

comment

THE SKY’S THE LIMIT AHEAD OF THE ROUTES EUROPE CONFERENCE, WHICH WILL TAKE PLACE NEXT MONTH AT THE WATERFRONT HALL, BELFAST, DR PETER BOLAN, DIRECTOR: INTERNATIONAL TRAVEL AND TOURISM MANAGEMENT OF THE UNIVERSITY OF ULSTER DISCUSSES THE IMPORTANCE OF DIRECT AIR LINKS TO ALL BUSINESS SECTORS.

“A

ir connectivity is vital to any country’s economic growth and development.

When it comes to crucially important industries like tourism then this is even more pertinent. With Belfast playing host to a major international conference on air route development (Routes Europe) on the 23-25th April, this is a fantastic achievement with enormous potential for Northern Ireland.

‘Routes Europe’ is essentially the air route development forum for Europe and draws together a range of airlines, airport authorities, tourism bodies and indeed anyone with a vested interest in conducting business to, from and within Europe. Last year’s conference (now in its 13th year) took place in Krakow (following Aberdeen in 2015 and Marseille in 2014) and saw some 1200 delegates attend, with 125 airlines, over 300 airports and 45 tourism authorities represented. Make no mistake then, this is a big deal and a hugely significant conference event to have secured.

Air connectivity is hugely significant not just for tourism development but the economy of a country in general. According to Oxford Economics visitors arriving by air contribute over £12 billion a year to the UK tourism industry, generating a further 170,000 jobs.

Air route development is vital if we are to continue to grow as a destination. Our

36 • HRNI MARCH

peripheral location hinders how far we can develop as a tourism destination in Northern Ireland. Having to take several flights to get here can be off-putting as well as expensive for many international tourists. Developing direct flight routes with the right markets can help address that.

It may sound like a no-brainer, but it’s often easier said than done of course. Such endeavours can be incredibly challenging.

Airlines want to know that a route is commercially viable before they will even consider it. Support from government in terms of air route development funds can certainly help in that regard, as well as support from tourism bodies and the wider business sector.

Then we have the issue of Air Passenger Duty (APD). A policy introduced back in 1994 and the subject of some controversy in Northern Ireland in recent times. This was brought to the fore in recent years when the Republic dropped their equivalent to Northern Ireland’s APD which then paved the way for airports there (most notably Dublin) to more viably attract a host of new routes. The concern has therefore been that we would watch air route development strengthen the economy in the Republic whilst here in Northern Ireland things either remain static or certainly develop much more slowly in comparison.

In terms of air routes, Dublin already still

serves five times more cities than Belfast and airline seat capacity in the summer period is ten times higher than for Belfast. Other issues facing development of our air connectivity include the cap on passenger numbers at Belfast City Airport. Limiting seat capacity there curtails any true meaningful air route development for the future in relation to that airport. The airport itself has been trying to lift the seats cap since 2004. Moves in recent years to have the cap lifted has brought more controversy in terms of objections from local residents in the airport vicinity, mostly relating to concerns over noise pollution. With any new growth and development (including tourism) it is of course a balance and the views of our local communities have to be included and taken into consideration. Nonetheless, if our economy is to grow and our tourism industry is to flourish and continue its current upward trend then these kinds of measures need to be addressed.

The role that airlines and airports play in opening up new destinations and allowing existing destinations to grow is massive.

Therefore, whatever the challenges, we have to move this crucially important aspect of development much higher up the agenda.

That is why Belfast hosting the ‘Routes Europe’ 2017 conference at the end of April is such a truly significant achievement.”

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tourismnews

STENA LINE’S FOUR NEW VESSELS PLANNED FOR BELFAST ROUTES

L

ast year Stena announced a newbuild contract of four RoPax ferry vessels with a planned delivery schedule during 2019 and 2020. The contract also contains an option for another four vessels to be ordered. The four vessels are being built at the AVIC Shipyard in China and the plan is to locate the vessels on

the Irish Sea, specifically on Stena Line’s routes to and from its expanding Belfast hub.

“The routes to and from Belfast are strategically very important to Stena Line and during the last number of years we have made significant investments in ports and vessels to improve and develop our capacity offering a

TOURISM IRELAND PREPARES FOR VIKING INVASION

frequent high quality service for our customers to and from Belfast. Looking ahead, we intend to continue our ambitious development plan for our business in the region and the new vessels are a part of this strategic plan. During the last few years we have seen a steady growth in freight and passenger volumes and we believe this will continue. Last year was a record year for us when we for the first time carried over 500,000 freight units through Belfast Port. These new vessels will be the largest ferries ever to operate between Belfast and Great Britain”, said Stena Line’s CEO Niclas Mårtensson.

Joe O’Neill, Commercial Director, Belfast Harbour commented: “We are delighted that Stena Line is planning for Belfast as the location for its next generation of RoPax vessels in what is a significant investment in and enhancement of Northern Ireland’s premier freight and tourism gateway. Belfast Harbour has worked in close partnership with Stena Line over the last two decades to help it expand its Belfast routes into a flourishing hub and this very welcome investment news comes on the back of a record year for Stena Line’s freight business in Belfast Harbour. We look forward to welcoming the new vessels and the associated benefits they will bring to Belfast Harbour and the economy of Northern Ireland.”

The new vessels are being constructed in line with Stena Line’s strategic focus on sustainability.

Naomi Waite, Tourism NI Director of Marketing and Janice Gault, Chief Executive of NI Hotels Federation

N

orthern Ireland was showcased to some 40 top tour operators from Norway, Sweden, Denmark and Finland recently in Stockholm. Pictured at the event are: Finola O’Mahony, Tourism Ireland; Ulla Bergström, Magnolia Tours; Jac Callan, Visit Belfast; Julie McLaughlin, Tourism Northern Ireland, Christina Wallblom and Sabina Ernlund, both ReseSkaparna at Tourism Ireland’s Nordic trade workshop in Stockholm.

TOURISM NI TARGETS DOMESTIC MARKET

T

ourism NI launched a Say Hello to More themed marketing campaign promoting Northern Ireland as a short break destination of choice to key domestic and Republic of Ireland visitor segments.

The spring campaign runs until the end of this month and features seven unique Northern Ireland themes that will target over four million.

The Say Hello to More campaign was originally trialled in the Republic of Ireland market in autumn 2016 and resulted in almost 200,000 visits in a three-month period culminating in a significant return on investment.

www.hospitalityreviewni.com

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MARCH HRNI • 37

waste

WASTED EFFORT A

ccording to WRAP, the leading organisation in resource and waste solutions, a total of 3,415,000 tonnes of waste is disposed of in the food sector here every year – a staggering figure which has summoned a new law; the Food Waste Regulations (Northern Ireland), which will be enforced throughout the hospitality trade next month.

The new duty, which was introduced last year, applies to those involved in the processing, distribution, preparation, or sale of food and who regularly produce more than 5kg of food waste per week.

This includes pubs serving food, restaurants, cafes and hotels with all establishments expected to comply by April

38 • HRNI MARCH

1, 2017.

To help business owners prepare their staff and venues for the new Food Waste Law The Chartered Institution of Wastes Management (NI) is bringing a Waste Management Showcase to the Eikon Exhibition Centre, Sprucefiled on March 29.

The one day, free event, will showcase the latest as well as important insider information about the newest industry regulations.

Tony Law, Chair of CIWM NI, encouraged both the public and private sector to attend the event as a platform for networking and engagement with policy makers, service providers and industry

experts.

Delegates will have the opportunity to hear about and comment on changes in the waste industry, learn and apply best practice to gain economic and competitive advantage and to ensure compliance with new waste laws in their respective sectors.

Tony added: “This unique event will provide the forum for delegates to gain valuable knowledge and insight into the latest plant and innovative technologies available on the market. Delegates will be informed on the legislative impacts of the food waste regulations and other pertinent regulations affecting our waste, manufacturing and hospitality sectors.”

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riverridgeadvertorial

FOOD WASTE LAW - AFFECTING EVERY BUSINESS, EVERY WEEK

Pamela Jordan

I

n the UK, 15 million tonnes of food is lost or wasted each year, with 4.2 million tonnes of edible food thrown away each year. The foods most commonly found in bins are bread, vegetables, fruit and milk products. Food waste is a valuable and renewable resource. In an effort to ensure Northern Ireland maximises this resource, further food waste legislation is being introduced to force businesses producing food waste to properly manage it.

Under the proposals, from 1st April 2017, if your workplace bins more than 5kgs of food leftovers such as leftover sandwiches, fruit peelings, coffee grounds or any other food waste each week you need to dispose of it in a separate bin and have it collected separately from your general waste collection.

Pamela Jordan, Business Development www.hospitalityreviewni.com

Manager of RiverRidge said: “To put this duty into perspective, 5kgs of food waste per week is the equivalent of five bags of sugar. It is certainly set to affect a huge number of businesses, every single week. These new restrictions will demand not just cafés, restaurants and hotels, but offices and Health and Social Care Trusts for example, to understand their waste and more importantly segregate it into separate waste streams in order to avoid penalties.

“I understand the new law may seem daunting for some, particularly for those businesses which were not affected by previous food waste legislation, or are not necessarily considered a food provider, but with the correct waste management partner the transition can be a simple process.”

Now based across four sites, Coleraine, Belfast, Derry-Londonderry and Portadown, RiverRidge has evolved into Northern Ireland’s leading and most experienced specialist of waste management solutions. RiverRidge has led the way in developing best practice waste management methodologies for all types of organisations.

With over 3,000 customers, ranging from corner retail units to large multinationals, RiverRidge has ensured the organisations it deals with receive a bespoke service which is always cost effective. The company has the ability to offer a wide range of services, as well as the fact it can service 95% of Northern Ireland’s post codes directly. It has become an essential part of many businesses’ waste management strategies.

Pamela added: “We have an experienced team who has worked with a diverse range of businesses and is able to develop waste management solutions for every business regardless of the business size or sector.

RiverRidge offers a food waste management

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service that starts with advice on how to effectively separate food and finishes with the collection and disposal of this food waste.

Our flexible collection service of food waste from businesses is made using a variety of containers.

“It is worth noting we charge our clients on a monthly basis for the service we provide, but this can sometimes be as much as 40 per cent cheaper than certain providers for waste disposal. Once you understand how to segregate your waste and train your staff accordingly, the process is really much more simple than you may think.

“At RiverRidge we engage with customers to help them identify ways in which they can move away from expensive landfill options and extract savings and new efficiencies in recycling. We help businesses realise cost savings through our free waste management audit where any business, no matter how big or small, can understand better about its overall waste volumes and how to dispose of its waste streams in the most efficient and cost effective way.

“The new rules are a sensible approach and they will lead to a reduction in costs for businesses as well as a cleaner, greener environment for everyone,” adds Pamela.

“We must find other alternatives to landfill for disposal of our waste and these new rules are a way of helping companies follow through on that.”

The new duty, administered by the Northern Ireland Environment Agency applies to all those involved in the processing, distribution, preparation, or sale of food and who produce more than 5kgs of food waste per week, including fruit peelings, coffee grounds and egg shells.

MARCH HRNI • 39

Introducing a new food take-away service.

As Northern Ireland’s largest waste management company, we’re perfectly placed to help your business comply with new food waste disposal legislation that comes into force on April 1st for businesses producing more than 5kg of food waste per week.

Call us today to arrange a free audit and to discover how much our take-away service could save you.

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socialscene

NIHF LUNCH WHO: Around 300 members of the hotel sector, NIHF President Ciaran O’Neill and Chief Executive of the NIHF Janice Gault.

WHAT: The annual NIHF lunch where the performance of 2016 was discussed alongside developments for 2017.

WHERE: Hilton Hotel, Belfast.

Stephen Meldrum (Slieve Donard Hotel, NIHF Board), Adrienne Hanna (Right Revenue) with Anne Trainor and Don McCann (Invest NI)

Colin Johnston (Galgorm Resort & Spa, NIHF Board), Kevin O’Neill (King Koil), Siobhan Rushe (Bunzl Rafferty Hospitality), Stephen Redden (The Clayton, Belfast) and Alan Blaney (Bunzl Rafferty Hospitality)

Terry McCartney (Belmore Court & Motel, NIHF Board), John Girvan (Galgorm Group) Richard Cassells (Winterhalter) Michael Lappin (Henderson FoodService) David Jordan (Henderson FoodService)

Roisin McKee (People 1st), Mark Walker (Hilton Belfast, NIHF Board) with Caroline McErlean (The Cuan)

Mandy Patrick MBE (Park Avenue Hotel) with Paul Crosby and Anthony Mulligan (Flogas)

EASTSIDE AWARDS OHHSOCIAL LAUNCH WHO: Around 200 contenders for the first ever Eastside Awards, which celebrate the best in the East, and their guests, host BBC presenter Tara Mills and The Ronnie Greer Blues Band with special guests Ken Haddock and singer songwriter, Anthony Toner.

WHAT: The inaugural Eastside Awards in association with George Best Belfast City Airport.

WHERE: Stormont Hotel.

Lord Mayor of Belfast Alderman Brian Kingston joins the winners of the inaugural Eastside Awards at Hastings Stormont Hotel

Sarah Patterson of Little Pink Kitchen receives Eastside Award for Food Product or Services from Steven McGuinness of sponsor McGuinness Fleck and awards host BBC presenter Tara Mills

42 • HRNI MARCH

WHO: Media and guests.

WHAT: The launch of OhhSocial’s smartphone app, which offers more than 150 exclusive buyone-get-one-free offers from leading hospitality partners across NI, and the newly curate cocktail menu at Georges of the Market in partnership with RubyBlue Premium Vodka.

WHERE: Georges of the Market, St George’s Market, Belfast.

Stuart and Barbara Hughes, Ruby Blue Spirits

Ursula Murphy, Director OhhSocial, Sinead Cashman, Manager The Food Hall and Patrick Davidson, Manager Georges of the Market

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AMUSEMENT & LEISURE

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An Easy Reference to the BEST for your business CATERING EQUIPMENT

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NEXT ISSUE...APRIL 2017 DEADLINE: Editorial: Friday 3 March Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: Friday 10 March Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

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MARCH HRNI • 43

DRINK DISTRIBUTORS

44 • HRNI MARCH

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DRINK DISTRIBUTORS

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APRIL 2017 19/01/2017

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HOSPITALITY REVIEW NI YEARBOOK AND TRADE DIRECTORY JANUARY 2017

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DEADLINE: Editorial: Friday 3 March Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: Friday 10 March Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk www.hospitalityreviewni.com

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MARCH HRNI • 45

DRINK DISTRIBUTORS

46 • HRNI MARCH

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NEXT ISSUE...

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DEADLINE: Editorial: Friday 3 March Contact: Emma Deighan T: 028 9026 4268 e: e.deighan@independentmagazinesni.co.uk Advertising: Friday 10 March Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

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MARCH HRNI • 47

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MARCH HRNI • 49

q&a

THE LAST WORD MANAGING DIRECTOR OF BOTL WINE AND SPIRITS LTD, JIM O’NEILL, STEPS OUT OF THE OFFICE TO TALK DINNER GUESTS, FAVOURITE CELEBS AND HIS MOST IMPORTANT LIFE LESSON.

The Glen Mille r Band

Jim O’Neill

LAST HOTEL YOU STAYED AT: The Goring Hotel in London.

LAST BAR/NIGHTCLUB YOU VISITED: The Perch rooftop bar in Franklin Street in Belfast.

FAVOURITE PLACE IN WORLD: Vale de Lobo in Portugal where we have a holiday home.

INDOOR CONCERT OR FESTIVAL: I like to sit down in comfort for my musical entertainment! Most impressed recently with the St Agnes’ Choral Society’s 60th anniversary concert in the Ulster hall.

LAST HOLIDAY: Portugal

George Clooney

DRINKS

Jim’s last read, Rogue Lawyer

NAME JIM O’NEILL COMPANY BOTL WINE & SPIRIT MERCHANTS JOB TITLE MANAGING DIRECTOR HOW LONG HAVE YOU BEEN IN THIS ROLE? I’ve been in the drinks trade a lifetime, but I founded Botl back in 2007.

DESCRIBE A TYPICAL DAY? No two days are ever the same but a working day usually revolves around going from one meeting to the next. At the moment the focus is very much on developing export markets for two of our key brands, Butterfly Rum and Belfast 1912 Cask Gin. I’m not much of a one for routine, but I do make a point of going home for lunch whenever I can – great for maintaining sanity.

WHAT WAS YOUR FIRST JOB? I started off as an apprentice barman at Charlie Days at Cupar Street on the Falls Road - a great pub in the 1950s.

50 • HRNI MARCH

FAVOURITE QUOTE...

“You never get a second chance to make a first impression.”

ENTERTAINMENT

FAVOURITE TV SHOW: Any sport or nature programme.

FAVOURITE FILM: Born Free ALBUM CURRENTLY LISTENING TO: I’m a jazz fan but I only get a chance to listen to Classic FM when I’m in the car.

FAVOURITE BAND: The Glen Miller Band LAST BOOK READ: ‘Rogue Lawyer’ by John Grisham FAVOURITE CELEBRITY: Richard Branson

SOCIAL

FAVOURITE FOOD: Traditional Sunday lunch with the family.

FAVOURITE RESTAURANT: Too many to choose from at home, but I recently had an amazing meal at The Sheraton Hong Kong. I was in HK and China as part of an Asian sales drive for our portfolio of products and the food was amazing throughout the trip.

FAVOURITE HOT DRINK: Black coffee FAVOURITE SOFT DRINK: Still water BEER OR CIDER: Neither WHITE OR RED WINE: Red WHISKEY OR BRANDY: When it comes to brown spirits it has to be Butterfly Cane Rum. GIN OR VODKA: Our new Belfast 1912 Cask Gin, of course!

COCKTAILS OR BUBBLY: Make mine an old school cocktail - gin and tonic with a generous squeeze of lemon and lime and a slice of orange.

WHAT FOUR PEOPLE (DEAD OR ALIVE) WOULD YOU INVITE TO A DINNER PARTY? Michael O’Leary, Nelson Mandela The late Jack Margates, an American businessman I worked with for many years my longstanding friend, Connor Kelly ONE ITEM YOU COULDN’T LIVE WITHOUT? My mobile phone.

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? George Clooney – you can always dream.

WHAT IS YOUR IDEAL JOB? I’m doing it.

FAVOURITE QUOTE: You never get a second chance to make a first impression.

INSPIRATION IN YOUR LIFE? My family is what it’s all about for me. Betty and I are blessed with three daughters, three sons and 15 grandchildren, and I’m delighted to say that my eldest son is even working in the business with me.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Never to take anything for granted.

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