Hospitality Review NI May 2018 by Helen Wright

MAY 2018

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

ROI LABELLING LEGISLATION RAISES CONCERNS FOR DRINKS TRADE

I MOLLY’S MILL: A DESTINATION RESTAURANT AND DINING EXPERIENCE IS ON OFFER IN LAURENCETOWN P10

A NEW BE-GIN-NING: WITH THE GIN BUBBLE YET TO BURST, HRNI TALKS TO BRANDS IN FOR THE LONGHAUL PS13-17

HIP HOPS: FROM BIG BRANDS TO CRAFT CREATIONS, INNOVATION IS KING IN THE BEER CATEGORY PS18-25

HOTEL HUB: A £1M REVAMP AT THE MARINE HOTEL INCLUDES NEW SEASIDE DÉCOR AND FUNCTION SPACE P31 www.hospitalityreviewni.com

rish government proposals to mandate specific labelling requirements for all alcohol products sold in the Republic could seriously hamper cross-border trade post-Brexit, according to the NI drinks sector. Currently before the Dáil for debate, the proposals in the Ireland Public Health (Alcohol) Bill are unique to Ireland, EU-wide, and would require health warnings to occupy at least onethird of labels. With the drinks industry currently operating on an integrated all-island basis, Northern Ireland producers are concerned the proposals, if adopted, would increase costs of production and subsequently pricing in pubs, restaurants and hotels; potentially hampering the range of locally-produced drinks available to locals and tourists alike. The proposals contravene the Irish government’s commitment to a frictionless border, according to Hospitality Ulster. “The Republic of Ireland is the key export market for the majority of Northern Ireland’s alcohol producers,” said Colin Neill, chief executive of Hospitality Ulster. “If the Irish government introduces this particular element of its planned legislation, it would represent a significant impediment to the growth of those businesses, including a number of craft distillers. “With the challenges that Brexit has created and the commitment to regulatory alignment in key areas, it is incumbent on all parties to ensure that they do not create new barriers to trade on the island of Ireland. I would call on the Irish government, the UK and the EU to ensure that policy introduced now and in future does not, in any way, impact upon the free movement of goods across the island.” The proposals are of particular concern to local microbrewers and small craft distilleries, totalling around 40 in

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Jarlath Watson, finance director, Echlinville Distillery is pictured with Colin Neill, chief executive of Hospitality Ulster.

Northern Ireland, including Echlinville Distillery. Jarlath Watson, finance director of Echlinville, said: “Implementation of the Irish government’s planned legislation would require us to deliver a major upheaval to our production systems costing time and money, reducing our margins within a key export market and putting future job creation at risk. In short, it will create an unnecessary barrier to trade at a time of considerable uncertainty.” Alcohol Action Ireland has, however, expressed its support for the proposals. “While the proposed measures are innovative, the impact on producers are similar to those imposed on exporters by other jurisdictions,” said Eunan McKinney, head of Communications and Advocacy at Alcohol Action Ireland. “For example, the US is a primary market for the craft distilleries’ export ambitions where regulation prescribes the size and content of the warning that must be carried on its label. “The producers seem to have no difficulty in trumpeting their creative processes but seem less willing to inform consumers of listing ingredients, nutritional values or health warnings.” MAY HRNI • 3

MAY 2018

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

editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

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

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MAKE YOUR VOICE HEARD A

nother disappointing Easter is over, with Hospitality Ulster estimating losses of £20m for the trade in Northern Ireland as a result of antiquated liquor licensing laws. Patience is running out; tourism is suffering. Turning to more positive news, the trade has an opportunity to speak out about tourism VAT and Air Passenger Duty with the UK government’s consultation open for commentary until June 5. While suspension of Stormont is leaving the hospitality sector hamstrung in terms of progress on reforming liquor licensing, HM Treasury’s call for evidence on VAT/APD is an opportunity for the trade to make its voice heard and, hopefully, influence future policy. The potential benefits to the industry from lowering tourism VAT and removing APD are wide-reaching and have been well documented in these pages and, of course, our nearest competitor the Republic of Ireland already enjoys these benefits and has seen its tourism/hospitality industry reap the rewards. Alongside the Northern Ireland Hotels Federation and Hospitality Ulster, we would urge all industry stakeholders to respond to the consultation, and support a lower VAT and abolished APD rate for Northern Ireland. Help level the playing field. Support continued growth and sustainability for our local trade. Every voice can make a difference and, collectively, an opportunity exists to make it happen. This edition of Hospitality Review, meanwhile, reflects continued innovation and excellence in the trade across Northern Ireland. And while among those profiled this month are Belfast-based businesses such as the Clayton Hotel, the May edition also visits Molly’s Mill in Laurencetown, The Marine Hotel in Ballycastle and Belmore

Court in Enniskillen to name a few. If you run a business in a neglected corner of the Province, and would like to see it featured, please give us a call! Also featured this month are features looking at the buoyant gin and beer categories. Our gin report focuses on local links, featuring the tremendous Gerry White of Jawbox. Read about how Gerry cashed in his

“The trade has an opportunity to speak out about tourism VAT and Air Passenger Duty with the UK government’s consultation open for commentary until June 5.” pension to follow a dream, and how his fervour for the product has given him another lease of life, and how can you not be inspired? Also featured is another hugely successful gin brand Daffy’s which, while produced in Scotland, is created by Chris Molyneaux from Whiterock, Co Down. HRNI ad manager Mark Glover recently joined the judging panel for a Daffy’s Core Serve Competition held at Filthy Chic in Belfast; I’m sure it was tough-going for him... See ps16-17 for the results. Equally inspiring stories are featured in our beer focus which takes in the new Coors Light campaign (also our cover star), Diageo’s new Rockshore lager and Heineken’s launch of a 0.0% beer in the Northern Ireland market. At the craft end, we profile the Northern Lights, Galway Bay Brewery’s reinvention of the old Brewbot site on Belfast’s Ormeau Road. Enjoy...

Alyson Magee

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news

APRIL A MILESTONE MONTH FOR HOTELS SECTOR I n addition to marking the 20th anniversary of the Good Friday Agreement, April represented a milestone month for the hotel sector with the opening of AC by Marriott at City Quays easing local room numbers over the 8,500 threshold. Hotel room numbers have risen 91% from 4,903 in 1998 to 8,577 last month while, in the coming months, a further 800 rooms are set to open, bringing the number to over 9,000 by the end of 2018. “2017 was a strong year with consolidation in occupancy, growth in room rates and good trading conditions,” said Janice Gault, chief executive of the Northern Ireland Hotels Federation. “We had a number of new openings and expansions over the course of 2017 and this expansion is set to ramp up in 2018 with two new properties already opened in the first quarter. “We have had a reasonable start to the year with reports suggesting

that Easter has held up well. Job numbers will have grown by 25% by the end of 2018. It is important to note that hotel growth brings benefits to the wider hospitality industry. “Increased guest numbers will bring more visitors to attractions and increase the number of meals and drinks consumed in local bars and restaurants allowing these businesses to grow and prosper. More visitors and increased room sales are a really good news story for Northern Ireland.”

THE DEAD RABBIT LAUNCHES SUPER PREMIUM IRISH WHISKEY

elebrated Belfast bartenders Sean Muldoon and Jack McGarry, operators of NYC bars The Dead Rabbit (World’s Best Bar 2015) www.hospitalityreviewni.com

and BlackTail, have unveiled a new limited edition, super premium Irish whiskey. Produced in collaboration with Darryl McNally of The Dublin Liberties Distillery, The Dead Rabbit Irish Whiskey is a blend of Irish single malt and grain whiskeys, aged in seasoned Kentucky bourbon casks for five years before finishing in specially-crafted, virgin American oak barrels. Already launched in New York, the whiskey was unveiled in Belfast and Dublin last month and is said to offer a long, smooth finish with rich vanilla notes. “The Dead Rabbit Irish Whiskey is made from a unique blend of Irish single malt and grain whiskeys,” said McNally, master distiller at Dublin Liberties. “It’s been a remarkable journey working with Sean and Jack in developing this five-year old super-premium whiskey, and we couldn’t be happier with the result.” The Dead Rabbit Irish Whiskey is distributed by Quintessential Brands Ireland.

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EASTER LICENSING LAWS: LOSS TO TRADE ESTIMATED AT £20M Another Easter has come and gone without reform of Northern Ireland’s antiquated licensing laws, costing the local hospitality sector as much as £20m, according to Hospitality Ulster. Earlier this year, restrictions on Easter trading were relaxed in the Republic of Ireland. “Of course the Easter licensing laws are a farce, for if they are really about religion, why are supermarkets able to sell discounted alcohol across the Easter period including on Good Friday, when pubs, restaurants and hotels in Northern Ireland are banned from selling alcohol until 5pm?” said Colin Neill, chief executive of Hospitality Ulster. “Hospitality Ulster has been at the forefront of campaigning for a change to the Easter licensing laws and it is clear that Northern Ireland is now being left far behind our nearest neighbour and biggest rival for tourism.”

ACRYLAMIDE REGULATIONS COME INTO FORCE Licensees are being warned to ensure they have measures in place to reduce acrylamide levels in food despite the fact that the EU has failed to finalise its guidance. The regulations, which came into force on April 11, require food businesses to identify potential sources of acrylamide and demonstrate they have taken appropriate action to reduce the levels. Acrylamide is a chemical with potential to be carcinogenic, and is created when starchy foods such as potatoes and bread are cooked at high temperatures, such as when baking, frying, grilling, toasting or roasting. UKHospitality has published guidance, which can be found at http://www.bha.org. uk/interim-acrylamide-guidance/.

HOSPITALITY ULSTER LAUNCHES GDPR SUPPORT PACKAGE

Hospitality Ulster has launched a General Data Protection Regulations (GDPR) Support Package to members on its website, packed with practical support in plain English to ensure hospitality businesses of every size, type and scale in Northern Ireland can prepare with minimal hassle. This package has already been backed by a completely sold-out run of information events across the Province. For more information on the guidance, or Hospitality Ulster membership in general, email joel.neill@ hospitalityulster.org.

MAY HRNI • 5

Temptedcider.com @TemptedCider

news

HOSPITAILITY URGED TO RESPOND TO VAT/APD CONSULTATION

DAVY’S PRESSING MATTERS

Enjoy Tempted Responsibly

ocal hospitality businesses have been urged to respond to HM Treasury’s call for evidence on reducing tourism VAT and abolishing Air Passenger Duty in Northern Ireland. A deadline of June 5 applies for the consultation, which was agreed as part of the DUP’s alliance formed with the Conservative Party after it failed to secure an outright majority in last year’s General Election. “For hotels, VAT is a critical issue and one that we have been highlighting since 2004,” said Janice Gault, chief executive of the Northern Ireland Hotels Federation. “After more than a decade of arguing and explaining the hotel position, we hope that the consultation will finally bring change and clarity to the situation in Northern Ireland. “VAT is applied throughout the UK on all sales of hotel bedrooms and services including sales of food and drink. Under EU rules, tourism and sectors with a high labour content can avail of a lower rate of VAT. “At present, nearly every country in the EU takes advantage of this option with the notable exception of the UK

and Denmark, leaving the UK with one of the highest VAT rates in Europe.” Highlighting the disparity between the 20% VAT paid by hoteliers in Northern Ireland, against a 9% rate in the Republic of Ireland, extended to ‘out of home meals’ too in 2011, Gault said: “Ireland, North and South is currently marketed as a single island destination in all overseas markets including GB. A lower RoI VAT rate makes Northern Ireland seem more expensive. “The NIHF would like a reduced rate for hotel accommodation to be considered in the first instance. Our evidence shows that such a move would be VAT neutral within three to five years.” Hospitality Ulster has also long been lobbying for a reduction in tourism VAT and abolishment of Air Passenger Duty, and is urging all industry stakeholders to respond including the hospitality sector; accommodation sector; visitor attraction providers; business visitors & events providers; airlines and airports; accounting bodies; professional bodies and trade associations; and economic research institutions.

CARRICKFERGUS HOTELIERS CELEBRATE 40 YEARS names such as TV host Philip

usband and wife team Derek and Maureen Fallis have celebrated 40 years running one of Northern Ireland’s oldest hotels, the Dobbin’s Inn Hotel in Carrickfergus. Returning to the Province from England at the height of ‘the troubles’, the Enniskillenborn couple joined Maureen’s sister and her husband to purchase the hotel, located just a few hundred yards from the town’s famous Castle, on April 1, 1978. Forty years on, the business has welcomed thousands of visitors from around the world including well-known

Schofield, West Indies cricketing legend Sir Garry Sobers and US wrestling icon John Cena. An ongoing renovation and expansion programme has included refurbishment of the hotel bar and bedrooms and, most recently, relaunching its restaurant as Landings. “Our focus has always been on creating great memories for our guests, whether visitors staying overnight, residents and locals enjoying the craic by the fireside in the bar lounge, or diners celebrating with family in the restaurant,” said Derek Fallis.

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ifexreview

IFEX 2018 WELCOMES RECORD VISITOR NUMBERS

FEX 2018 saw over 6,500 visitors descend on the Titanic Exhibition Centre, Belfast over March 20-22, making it the biggest turnout for the exhibition to date. ver 200 exhibitors reported substantial business and positive feedback from visitors, according to organiser Fresh Montgomery. “With the addition of Meat@IFEX and the World Butchers’ Challenge, we had high hopes for this year’s event. However, IFEX 2018 has exceeded all our expectations,” said Caroline McCusker, event director of IFEX. “We have worked hard on this show for the past two years. Our goal was to make IFEX 2018 as good as it could be and the vibrancy and atmosphere over the three days was incredible.” IFEX was officially opened on March 20 by Michelin-starred chef Jean Christophe

Sean Owens, director of the Salon Culinaire at IFEX is pictured with Jean Christophe Novelli and edible art judge David Close.

Novelli, who joined Sean Owens, director of Salon Culinaire, on the podium. A hotly-anticipated feature of IFEX 2018, the Salon Culinaire was attended

LARNE TEEN COOKS UP A STORM A

aron Campbell from Larne, a 19-yearold trainee with Dr B’s Kitchen in Belfast recently won gold in the Culinary Ability Awards held at IFEX 2018. Dr B’s Kitchen is a Barnardo’s-run restaurant which trains young people with learning disabilities for a career in the hospitality industry, and IFEX Culinary Ability Award winner Aaron Campbell from Larne is pictured Campbell has been there with celebrity chef Jean-Christophe for seven months. Novelli. He worked with Barnardo’s Chef Mentor Andrew Gibb to create his winning ‘Duck and Dive’ dish which wowed the judges at the industry gold standard catering competition. The dish was composed of Cherry Wood Smoked Duck with a Wasabi Oyster and a Clear Fish Broth Ramen. The young chef’s interest in Oriental cuisine inspired his winning dish. “I have a friend who celebrates Chinese New Year and that’s where my interest comes from,” he said. “I love the different styles and tastes. I would eventually like to travel and learn more about Chinese, Korean and Japanese food. Part of his prize is a scholarship to Deanes Restaurants for a week. Dr B’s Kitchen is funded by the European Social Fund, departments of the Economy and Communities and Barnardo’s. www.hospitalityreviewni.com

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by over 150 student and culinary chefs and many spectators. Taking home one of the biggest awards at IFEX was Paul Cunningham from Brunel’s Restaurant, Newcastle, who was named DAERA NI Chef of the Year, with Garreth Wilson, head chef at Titanic Belfast, named runner-up. Other notable winners included: NI Young Chef of the Year - Mark Winter, sous chef at Lough Erne Resort; Street Food International - South Eastern Regional College; Great NI Bake off Craig Morrow from French Village; and Edible Art Novelty Cake - Ruth Doherty, South Eastern Regional College. New sister event Meat@IFEX, which welcomed over 500 international delegates from across 12 countries competing in the World Butchers’ Challenge, was ultimately won by Team Ireland.

HENDERSON FOODSERVICE HIGHLIGHTS ITS ONLINE OFFER Damien Barrett, MD of Henderson Foodservice at IFEX 2018.

enderson Foodservice attended IFEX 2018 to roll out its new digital and brand offering under a vibrant ‘quality is served’ proposition, as well as showcasing a wide range of products from local and national suppliers. The Henderson Foodservice stand featured five key zones including a Go Digital section to spotlight and demonstrate the new customer website. The website can be accessed by mobile, tablet or PC devices and has been designed to provide ideas and solutions to inspire customers to shop from a portfolio of 7,000 products. Also profiled at the show was Henderson’s own brand, Country Range, for which they are the only all-Ireland supplier. A range of quality fresh meat was cooked and sampled, creating a stir for visitors met with an inviting display and aroma. The Coffee Culture and Grab and Go zones provided solutions from products to packaging, offering a one-stop shop for these key industry trends. Brands showcased at IFEX included Kara Cakes and Cakesmiths, exclusive UCC Coffee, heritage tea brand Punjana, Amore Di Gelato, wraps company Mission, Tayto and social enterprise company, Clearer Water. MAY HRNI • 7

foodnews

GROWING RECOGNITION OF THE QUALITY OF OUR FOOD IN BRITAIN BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

ood NI’s role in promoting the local food and drink and hospitality sectors has grown substantially over the past year. Our expertise and experience in organising the hugely successful Food and Drink Pavilion annually at the Royal Ulster Agricultural Society’s Show at Balmoral Park has helped us immensely in showcasing the industry in Britain. We’ve broken records both in terms of companies participating with us at Balmoral and in attendance figures. The RUAS continues to be at the heart of our business strategy because it enables us to showcase the quality and originality of the food and drink now being produced by local companies and especially the smaller enterprises which are the backbone of Northern Ireland’s most enterprising and successful industry. There’s always a tremendous buzz in the Food NI pavilion at the show. And many of the participating companies do really good business there, business which enables them to explore opportunities for their products

both here and outside the region. And Balmoral also enables Food NI to continue to develop important initiatives for the industry and especially our 400 members in manufacturing and foodservice. These successful initiatives include the two guides covering both sectors which we use here and abroad in showcasing the quality of our food and signposting our excellent hotels and restaurants, especially in Britain. Our promotional activities during the year have included presentations at major industry events such as Speciality and Fine Food at Olympia in London and the BBC Good Food Show in Birmingham. In addition, in March, we arranged the first-ever Northern Ireland food and drink presentation at the immensely popular Borough Market in London, an initiative encouraged and facilitated by the market’s development manager David Matchett, originally from Portadown. Our presence at Borough Market was assisted by Tourism Ireland, Tourism NI and Invest NI.

DOUBLE RECOGNITION FOR HILLMOUNT GARDEN CENTRE

Courtney Best, catering manager, and Pavel Ogorzelski, head chef of The Gardener’s Rest at Hillmount garden centre are congratulated by Phillip Sanaghan of Draynes Farm after winning Best Non-Licensed Eating Establishment.

8 • HRNI MAY

The market would be keen to see some of our food and drink companies there on a regular basis and placed orders for several products especially cheese from Ballylisk Dairy in Tandragee. What our presentations at Borough and other shows there has demonstrated is a wide acceptance of our food and drink as being premium quality with outstanding flavours. As well as promoting food and drink, such presentations also help to increase awareness of Northern Ireland as a destination for great food and drink at superb restaurants and bars. And as we are all aware, food and drink is a major influence on decisions on a particular destination. Visitors also spend around a third of their holiday budget on dining out and snacking. We would certainly wish to do more in Britain… and have the skills and experience to deliver for our companies and the wider Northern Ireland community in terms of tourist awareness. Additional resources will be required to continue to raise the profiles of both sectors in Britain. There’s also a case for greater collaboration on promotional activities involving all stakeholders. By pooling resources, we can create even more impressive presentations of the very best of Northern Ireland. illmount, which operates three garden centres in Northern Ireland, has picked up two accolades at the Lisburn and Castlereagh City Business Awards. Named as the council area’s Best Non-Licensed Eating Establishment, the 220-seat Gardener’s Rest Café was recognised for supporting local suppliers and offering delicious home cooked quality food in a relaxed and friendly environment, while Best Family Business went to Hillmount owner, the Mercer family. “My parents and I work tirelessly day and daily at Hillmount with our staff to ensure we consistently provide our customers with the best experience whether they are buying a plant, garden furniture, a barbecue or stopping in to meet friends for lunch,” said Alan Mercer, managing director, Hillmount.

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foodnews

MUSGRAVE MARKETPLACE LAUNCHES PARTNERSHIP WITH CHEF NETWORK

Pictured at the first Masterclass are Clement Pavie, head development chef at Musgrave MarketPlace and Danni Barry, Michelin-starred chef.

usgrave MarketPlace has announced a new series of Chef Skills Masterclasses in partnership with

Ireland’s professional chef community, Chef Network. The series has been launched to help address the current issue of attracting and retaining top culinary talent in Ireland and aims to provide affordable training and increased opportunities for chefs working in the Irish food industry. “As the Food People, we are proud to support Ireland’s food service professionals and fully understand the importance of education and training in the early and mid-level career stages,” said Desi Derby, marketing director at Musgrave MarketPlace. “The Chef Skills Masterclasses provide a crucial opportunity for chefs in training, and for experienced professionals to upskill

DELIVEROO CELEBRATES TWO YEARS IN BELFAST D TOP DELIVEROO ORDERS IN BELFAST IN 2018 BREAKFAST 1. Pancakes, Bacon and Maple Syrup from Cast & Crew 2. R&T Granola from Roasted & Toasted 3. Grilled Breakfast from The Honest Vegan LUNCH 1. Burrito from Boojum 2. 6oz Steak Burger from Build-a- Burger 3. Gua Bao from Bao Bun DINNER 1. Fresh Cod and Chips from Cafe Fish 2. Bacon Cheeseburger from Five Guys 3. Chicken Katsu Curry from Wagamama DRINKS 1. Casillero Del Diablo Sauvignon Blanc from The Vineyard 2. Barefoot White Wine from The Parlour 3. Peroni from The Perch

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eliveroo has marked its second birthday in Belfast by revealing some fun foodie facts about local eating habits, including 6:51pm on Saturday as the most popular time to order. Deliveroo has created work for more than 130 people in Belfast, mostly Deliveroo riders, while more than 110 restaurants have signed up to the platform with orders increasing by 200% over the last 12 months. As well as restaurant chains such as Five Guys and Wagamama, 75% of its restaurant partners are independent. “Our whole team here at Deliveroo is delighted that our rapid growth in Belfast over the past two years means that customers have more choice, restaurants are able to increase their revenue, and riders have opportunity to choose wellpaid, flexible work,” said Dan Warne, managing director of Deliveroo in UK and Ireland. “Recently, we’ve noticed that more and more customers are taking advantage of our great breakfast service, which has seen orders increase fivefold compared to last year.”

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in key areas. We are delighted to be involved in the upcoming masterclasses and look forward to working with Chef Network throughout 2018.” The Chef Skills Masterclasses will take place over an eight-month period and will examine current food trends and new ways of cooking including root-totip/zero waste cooking; Japanese/Asian influences in Irish cuisine; preserving and pantry cooking (fermenting and curing etc); cooking with fish; and tips on maximising seasonal Irish produce. Key themes also include menu design, dish costing and profitability. For more information, visit www.chefnetwork.ie.

SLIM’S HEALTHY KITCHEN COMES TO MAGHERAFELT Hospitality duo Conor and Ryan McGlone have signed a franchise deal with Slim’s Healthy Kitchen, bringing the restaurant brand to Magherafelt this spring. The 2,800-square-foot, 70-seat restaurant will open on Market Street in the town employing 20 full- and part-time members of staff in front-of-house and chef positions. The McGlones are well known in the local hospitality scene, operating Dorman’s, Mary’s Bar and Secrets nightclub in Magherafelt. Slim’s was founded in 2013 by Gary McIldowney and operates from two locations on the Lisburn and Belmont roads in Belfast.

PIZZA PUNKS ARRIVES IN CATHEDRAL QUARTER Pizza Punks is opening its first Northern Ireland venue in Belfast’s buoyant Cathedral Quarter. Laying claim as a proper pizza lover’s eatery, Pizza Punks has invested over £500,000 in its new premises at the converted Longbridge House on the corner of Waring and Hill Street in Belfast City Centre, creating up to 30 new jobs. Pizza Punks opened its first outlet two years ago in Glasgow, and offers a unique proposition of as many toppings as you like for the same price. Its progressive menu includes woodfired pizza, killer cocktails, and ‘Instagram-able’ freak shakes.

MAY HRNI • 9

restaurantprofile

Molly’s Mill, Laurencetown CATHAL O’BOYLE, OWNER OF MOLLY’S MILL, TALKS TO HRNI Dean Coppard, head chef at Molly’s Mill.

WHEN DID YOUR RESTAURANT OPEN? We opened our doors on October 31 (Halloween Night) – the aim was to open with a bang! The site we are located on has long been associated with the restaurant trade. However, unfortunately, prior to this it had been closed for several years and we wanted to restore it to its former glory and create a restaurant synonymous with good honest food. TELL US ABOUT THE SPACE YOU HAVE We are located on the old Halls Mill site in Lawrencetown. The building is stunning from the outside – it has the charm of a country manor with its red brick exterior and wooden beams. However inside it was in need of a refurb. We have completely refurbished all of our rooms to give it a luxurious modern feel while maintaining that rustic country vibe. The Mill Bar has the feel of a traditional country pub offering lunch and bar snacks in front of a wood burning stove; we also pay homage to our heritage and history with photographs from days gone by. Pass into our restaurant and lounge and there is a completely different feel; there is an

10 • HRNI MAY

elegance and a more formal atmosphere. Here we have a different food offering and also serve our afternoon teas. As well as relaxing in our dining room, you can sit in our open conservatory admiring our beautiful country setting and overlook the charming river. WHAT FEEL ARE YOU AIMING FOR? At Molly’s Mill, we want to create something special – a destination restaurant and dining experience. We want our bar to be the traditional country pub for locals and travellers alike. With our hearty pub grub, we want to satisfy all our diners and create a family-friendly atmosphere for all to enjoy, providing live music on Saturday nights. With our restaurant and tea rooms, we want to create something that we believe no one else will offer – our afternoon tea packages and seasonal menus will satisfy the foodies throughout the country. In our restaurant, our décor is modern and fresh giving our diners a stunning setting to enjoy our beautiful food offerings. WHAT’S ON YOUR MENU? We offer two separate menus – our bar snack menu is available in the Mill Bar and includes the likes of Fish and Chips, homemade hand pressed Beef Burgers and traditional Roast Beef made with proper gravy. In our restaurant, we offer something different - the menu is based on fresh seasonal produce using local producers – dishes include King Scallops with Smoked Lough-Neagh Eel or why not try our Sugar Pit Pork Chop served with a Tasty Toffee Apple Sauce. Our weekly specials in our restaurant offer our diners something even more special - recent dishes include the very popular Pan Seared Wood Pigeon served with Sweet Potato Fondant & Rosemary Jus

and the Venison Steak served with a Bitter Chocolate Sauce! DOES YOUR MENU CHANGE OFTEN? Our restaurant menu changes with the seasons, and we offer daily and weekly specials in both our bar and restaurant. WHO ARE YOUR CUSTOMERS? Our customers are local country folk, foodies, farmers, business men, seafood lovers... we believe with our offerings, we can satisfy everyone! HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? As a new business, it is vital to use our social media presence to grow our customer base. We also want to showcase ourselves as a restaurant that gives back to the industry – we are extremely passionate about the development and growth of young chefs and want to create a platform for young chefs to learn and develop into the best in the industry. We currently have an ambitious passionate team of chefs and want to continue to grow and offer them opportunities to further their careers in hospitality. We want to continue to build on our amazing opening six months and keep growing and meeting our customers’ expectations. We will be launching our wedding packages this summer which we are all looking forward too. 114 Banbridge Rd, Laurencetown Tel: 028 4062 8625 Facebook: @ mollysmilllawrencetown OPENING HOURS Tue–Thur & Sun: 12–8pm Fri & Sat: 12–9pm

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COCKTAIL OF THE MONTH

BLUSHING WHISKEY SOUR

35ml Bushmills Irish Whiskey 15ml RubyBlue cranberry liqueur 20ml fresh lemon juice 15ml cinnamon syrup 1 egg white

COCKTAIL MONTH of the

WITH BUSHMILLS IRISH WHISKEY

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Josh McKay, general manager at The StillHouse Moira creates a classic cocktail featuring Bushmills Irish Whiskey. BUSHMILLS IRISH WHISKEY The featured spirit in this month’s signature serve is Bushmills Irish Whiskey.

BLUSHING WHISKEY SOUR 35ml Bushmills Irish Whiskey 15ml RubyBlue cranberry liqueur 20ml fresh lemon juice 15ml cinnamon syrup 1 egg white

METHOD Shake and double strain Garnish with a skewered lemon twist “It’s a twist on the classic whiskey sour but slightly fruitier,” says Josh. “It appeals to all genres as it isn’t as ‘whiskey heavy’ as a normal whiskey sour. It’s an approachable drink and has proved very popular with our customers.”

about the bartender Josh started out his career in hospitality working for the Patterson family for an eight-year stretch, starting off as a part-time waiter and barman at The Tannery in Moira. Progressing through the ranks to supervisor and then manager, he moved within the group to The Plough in Hillsborough as manager of The Vintage Rooms. Recently, he joined The Stillhouse Moira, refurbished by new owners Stuart and Barbara Hughes, as general manager. “It's obviously a massive challenge but one that I’m really looking forward to as it has so much potential,” says Josh. “Hospitality is an industry I’ve always been interested in from an early age. There are never two days the same, and the different elements of the industry and the different people you end up working with is brilliant as well.” While coming from a drinks background, Josh is enjoying the food element at The Stillhouse more than anticipated. “I enjoy the social element of hospitality as well because, even though you are working weekends, you are still socialising with people and there is nothing more satisfactory than seeing people going away happy, having had a really enjoyable evening,” he says.

Josh McKay, general manager at The Stillhouse Moira.

drinksnews BY MAIREAD CATTERSON

UNITED WINE BEAUTIFUL INSIDE AND OUT MERCHANTS BY WINE DEVELOPMENT MANAGER MAIREAD CATTERSON

WINE BLOG FROM #WINEBLOGGERNI

aving studied History of Art as a student and having adored the subject, I was instantly drawn to the new ‘Santa Rita Reserva, National Gallery, limited edition range.’ Holding the beautifully packaged bottles in my hand got me thinking about two things. Firstly, the importance of labelling and secondly, the association between art and wine. The wine bottle label sets expectations and prepares us for the wine drinking experience. In today’s crowded market, we rely on visual clues to help us make choices. Most people would agree that the label has a huge influence on how they select a wine. What does the label say about the wine? – is it suitable for a special occasion, is it a bottle we would bring to a BBQ or is it a bottle of wine we would bring as a gift to our boss’s house. Who is it meant for? A collector, a connoisseur, or an adventurous wine lover who will always be searching for a great find? The label helps communicate the wine’s identity, personality and quality. On the downside, sometimes winemakers use clever decoration to compensate for a weak product and sometimes the opposite happens, bad art scares people away from good wine! So what about the classic association between art and wine? In my opinion, the link is in the appreciation of both as an expression of culture, beauty and sophistication. I believe wine can be as aesthetically pleasing as art. Historically, the world of wine and art is a comfortable union, with the time and energy spent producing a fine bottle of wine comparable to a work of art. Another comparison is that many works of art can relax us and take our minds on a creative journey. Art can be an outlet for escape from daily stresses and can transport us, affording us time to chill out and unwind. Both can stimulate a sensory reaction. Many winemakers are traditionally supporters of the arts. Some producers such as Chateau Mouton Rothschild, have commissioned famous artists to design their labels. Similarly, Vina Santa Rita is one of Chile’s oldest estates and has a rich history of supporting the arts. As mentioned above, they have recently joined forces with The National Gallery in a partnership celebrating art and wine! They have created a new line of special edition wines that have some of the museum’s most important paintings on their labels. The wines are currently available in Ireland, the UK and in different parts of the world, including the National Gallery’s museum shop in London. The National Gallery will use part of the proceeds from the sale of the special edition to help finance the museum and, by purchasing this special edition wine, our contribution will help ensure future generations can enjoy the paintings as we do today. The labels include iconic works such as Sunflowers adorning the Reserva Cabernet Sauvignon and A Wheatfield with Cypresses (both by Vincent Van Gogh) as the chosen label for the Reserva Sauvignon Blanc. Having tasted, drank and enjoyed these wines they are presently my new ‘go to’ bottle for all of the above mentioned occasions... special occasions, and BBQs, going to my boss’s house (waiting on an invite), as a collector’s item and when I am feeling adventurous and looking for a great find! These wines are beautiful inside and out!

12 • HRNI MAY

QUOTE OF THE WEEK...

“ART WASHES AWAY FROM THE SOUL THE DUST OF EVERYDAY LIFE.” PABLO PICASSO (HE COULD HAVE BEEN TALKING ABOUT WINE)

BRINGS A TASTE OF ITALY TO BELFAST FILM FESTIVAL

Ciaran Meyler, United Wine Merchants wine manager; Michele Devlin, director of the Belfast Film Festival; and Emma Haughian, United Wine Merchants brand manager.

Emma Rosa Diaz and Ross Taylor.

nited Wine Merchants has unveiled Italian brand Birra Moretti as the official drink of the Belfast Film Festival 2018. Now in its 18th year, the Festival is well established in the local calendar and has a well-deserved reputation amongst the public for bringing a wide range of films, documentaries and shorts to a host of locations throughout the city. Birra Moretti is an Italian lager beer dating back to 1859, and is the only Italian brand to have been awarded both gold and silver medals at the World Beer Cup, the most important international competition in the industry. “We are delighted to be sponsoring the dynamic and diverse programme of events that make up this year’s Belfast Film Festival,” said Emma Haughian, brand manager at United Wine Merchants. “Birra Moretti is a quality beer which is the result of a production process that has remained almost unchanged since 1859. Its positioning as a cosmopolitan beer enjoyed by male and female consumers make it the perfect partner for the Festival.” The Belfast Film Festival ran from April 12-21 at locations across the city.

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G N I C

U D O

R T IN

PREMIUM PINK GIN WITH A HINT OF

STRAWBERRY

gin

A NEW BE-GIN-ING

IT’S HARD TO BELIEVE THAT JAWBOX GIN HAS ONLY BEEN ON THE MARKET TWO YEARS SUCH IS ITS SUCCESS AND EXPOSURE BUT FOUNDER OF THE BELFAST TIPPLE, GERRY WHITE, CAN ATTEST THAT TIME DOES GO FAST WHEN YOU’RE HAVING FUN, SAYS EMMA DEIGHAN

“I

have more energy now than I had when I was 19,” says Gerry, 60, when reflecting on the past few years, from Jawbox’ inception in 2014 and his departure from his former job last year to Jawbox’s current position of international acclaim. “My life has completely changed. It’s given me an energy and I’m on the go all the time but you get an amazing buzz,” he says, fresh from a short break. A rarity for the man who has been nonstop since he trademarked Jawbox four years ago. Prior to that, Gerry was a barman, steeped in Belfast’s hospitality world where he spent his most recent 15 years at the helm of The John Hewitt.

14 • HRNI MAY

“I loved that bar,” he says. “It had a different ethos to the rest in that profits went into the community. I was on a very handsome wage there and loved what I was doing so going alone was a big risk but I knew I had to try it.” He grew up on Conway Street off the Falls Road, and has spent most of his adult years living close to Queen’s University. And with Belfast in every fabric of his being, it’s no shocker that his Jawbox gin is built on the legacy of the city. Gerry says he always wanted to have his own drink and swayed towards gin because it was the only spirit he would drink. “It was considered an older woman’s

drink and I would say only within the last few years it’s had a new lease of life, a resurgence and that’s because of the increased volume of quality gins and also barmen. “Bar staff have gotten behind gin. They’re doing amazing cocktails and garnishes with beautiful presentations. It’s a completely different thing now.” Gerry sought support through his contacts in the trade. He met with Echlinville distiller Shane Braniff and his head distiller Graham Miller to create the signature blend that would catapult Jawbox to success. “When I met Shane and Graham, I just knew this was it. They had the same passion and we worked well together,”

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gin

says Gerry. “It might sound strange that even though Jawbox didn’t exist, I knew what it tasted like. I wanted something classic. And Graham knew exactly where I was coming from. It took 15 blends to get that taste and when we got it, we just looked at each other and knew that was it.” That process of refinement took three to four months, says Gerry. Next followed the packaging and branding and that was when Drinksology, which looks after the distribution, marketing and branding of Jawbox, came onboard. The name however is all Gerry’s. “There’s always something behind a name,” says Gerry and, with his gin, there’s also a touching tribute to his granny Maisie. Maisie Cunningham would tell her grandchildren stories of how the community would gather round the, now fashionable, Belfast sink to catch up on gossip and local affairs. That ritual gave the humble wash basin the affectionate name of the ‘jaw box’. “Not everyone would’ve had the privilege of having their own scullery so they shared a sink but more importantly that place became a focal point for the community,” says Gerry. “When I was naming the gin, I thought I need to be responsible so I thought it should be something that is shared and then I thought of gatherings and house parties. Where does everyone end up at a party? In the kitchen. It’s the same ethos. Everyone still stands around the sink.” The launch of Jawbox took place in Linen Hall Library, which continued the nod to the brand’s Belfast heritage. “That was important to me,” he says. “I’ll never forget the weather that night. It was a stinking Tuesday night and I thought no-one would come. It was a www.hospitalityreviewni.com

trade-only event and it’s hard enough to get the trade out to a pub event but to have it in a library, I thought this might not work.” But it did work and almost 150 trade people came out in force to support “one of their own”. “I do think they got behind me because I am one of them,” says Gerry. And they still are getting behind him. Michael Deane and his contemporaries are all stockists of Jawbox. Michael has even dedicated a dish to the brand. “It’s a Jawbox and citrus-cured trout and, of all the choices of gin, he chose mine. That’s a Michelin-starred restaurant. They chose us and named it on the menu,” says Gerry, still in a state of disbelief. Niall McKenna has done the same. But prior to that culinary endorsement, Gerry received his first real note of recognition when M&S decided to stock Jawbox after a blind tasting. It was this retail listing that boosted his already strong belief in his brand. “They fell in love with it,” he says. “They were one of the first and chose it from a blind tasting. To me, that was a big pat on the back. That was the stamp of quality.” And today Jawbox is stocked in virtually every quality spirits retailer, restaurant and bar here. It’s also stocked in over 5,000 retail outlets in England, Wales and Scotland. It has successfully risen to fame in the Republic, where Gerry spends two to three days of his working week, and just recently it checked into World Duty Free at Belfast City Airport, John Lennon Airport and London Stansted. It’s also travelling the globe as Gerry’s exporting trade grows at a

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phenomenal rate. “We are in eight different European countries and Spain has to be one of the biggest consumers of gin which is really great for us,” he says. “We have recently been selling in Canada too and that came about from a conference visitor. A drinks distributor was here, in Belfast, with her husband who ran the Credit Union in Canada and she came into The John Hewitt and tried it. She said she would contact me and I thought nothing more of it, but she did so we started to export it. “The Asian market has also been a revelation to us and, as we speak, we’re going into Hong Kong.” But what’s most exciting for the man who quit his day job to follow his dream at the grand age of 57 is Jawbox’s potential to break into America. “The big one for me is going live in the United States and that will happen at the end of September, beginning of October. The interest there has already been huge.” Gerry has plans with former colleague and owner of The Dead Rabbit in New York, Sean Muldoon, to launch Jawbox state-side in the World’s Best Bar 2015. “Being in America is the goal,” he says. “Years ago, I worked with Sean in The Northern Whig so we’re talking to the guys and would hope to do the launch there. That would be perfect. It would be great, two Belfast guys doing their own thing.” It’s been a whirlwind two years for Jawbox since it hit the shelves and a transformational experience for Gerry. While he won’t quantify the rate at which production line is progressing, he does say that in January this year he’s produced more gin than over both November and December 2017, “because the demand is growing so fast”. “I always believed it would be a success but the speed and the volume at which it’s grown, I thought, would take us four years to get to that,” he says. Reaching out to his colleagues in the bar trade, where he spent most of his glory days, he says: “I hope when I’m out doing talks that I can be an inspiration to people, especially those who are a little older. I was paid handsomely, at 57, in a job that I loved. It was a huge risk to leave that. I cashed in my pension and savings to start this. So, everything that I had went into this gin. “My life has completely changed. It’s given me an energy. What I can achieve in a day is amazing.” Beyond the American dream, Gerry says there is still “a lot to look forward to” with Jawbox and hints that different variants of the gin are on the not-so-distant horizon. “It’s exciting,” he says. MAY HRNI • 15

advertorial

DAFFY’S GIN & DRINKS INC. CORE SERVE COMPETITION 2018

Chris Molyneaux, Giulia Frau and Lindsay Blair.

DAFFY’S GIN CORE SERVE COMPETITION WAS BACK WITH A BANG AT FILTHY CHIC BELFAST ON APRIL 10

oining forces with Drinks Inc., one of Ireland’s largest independent drinks distributors, Daffy’s Gin 2018 Core Serve competition was a huge success, with 12 entrants from Northern Irelands top bars competing for the trophy and title and to be Daffy’s new ‘Core Serve’. The competition was full of fun and flair as 12 of Ireland’s best bartenders

Daffy’s Gin 2018 Core Serve competitors.

16 • HRNI MAY

competed to see their winning cocktail become the next Core Serve published on the bottleneck booklet of every Daffy’s bottle around the world for the next year, along with a trip to forage and produce their own gin at Daffy’s brand home and distillery in the Highlands of Scotland. On the night, contenders went head

to head as they showcased their skills, knowledge, innovation and banter, through various rounds and challenges. Their main challenge was to create a world-class cocktail that represents Daffy’s spirit of adventure and is easy to replicate at home. With well-known names from the industry on the judging panel, Mark Glover from Hospitality Review NI, David Long, Shu Bar Belfast, Nick Price, Belfast restauranteur and chef and the help of Lindsay Blair, Daffy’s global brand ambassador, the evening showcased the very best talent of the NI bar scene. The winner of the first round, The Mystery Box Round, where entrants had five minutes to create a cocktail on the spot with mystery ingredients was Nathan Evans from Mary’s Bar, Magherafelt followed by the overall winner of the The Core Serve Cocktail, Giulia Frau of Shu Bar with her creation, ‘The Green Joy’. Guilia’s cocktail will feature on all 2018 bottle neck tags and will also get the opportunity to forage and create her own gin at Daffy’s brand home.

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advertorial Chris Molyneaux, master distiller and founder of Daffy’s, said: “The passion and talent of all 12 of the bartenders competing was incredible. Belfast and Northern Ireland has developed a reputation as one of the best up-and-

coming bar scenes in the world and we saw the full spectrum live in action at the comp. There was such a great buzz and the drinks were outstanding. The winning Core Serve was a clear winner and we can’t wait to share it.”

MYSTERY ROUND WINNER – NATHAN EVANS, MARY’S BAR ‘BRIDGE TO BELFAST’ INGREDIENTS: 40ml Daffy’s Gin 20ml Frambois Juice of ½ lime 6 mint leaves 3 dashes whiskey barrel bitters 50ml pressed apple juice Garnished with flaming lime slice soaked with Yellow Chartreuse

Chris Molyneaux, Nathan Evans and Lindsay Blair.

METHOD: Shake all ingredients and fine strain into a chilled coupette glass. Nathan Evans: “It’s called the Bridge To Belfast to signify the connection between Daffy’s made in Scotland to the cocktail created in Belfast.”

CORE SERVE COCKTAIL WINNER – GIULIA FRAU, SHU BAR ‘THE GREEN JOY’ The judging panel Nick Price, Mark Glover and David Long.

INGREDIENTS: 40ml Daffy’s Gin 3 Asparagus tips 25ml fresh lime juice 10ml sugar syrup (2:1) 2 drops of saline solution Top with tonic water (Fever-Tree Mediterranean) METHOD: Shake and fine strain on ice.

Ciaran Fullen and Blane McNab in action

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Daffy’s Gin & Drinks Inc. Core Serve Competition 2018 – was held at Filthy Chic on April 10. For further information on competition details, winners and prizes, please contact Ella Christie (ella@daffysgin.com). MAY HRNI • 17

beer&cider

0% ALCOHOL, 100% WORLD-CLASS TASTE U nited Wine Merchants has introduced Heineken 0.0% to the Northern Ireland market, providing consumers with a non-alcoholic drink which doesn’t compromise on a quality beer experience. The launch of Heineken 0.0% is Heineken’s response to the global and local cultural trend of living a balanced lifestyle, driving the brand to produce its latest innovation and a new family member alongside Heineken that will be welcomed by beer lovers. “We are genuinely excited to offer Northern Ireland consumers this latest offering from Heineken,” said Emma Haughian, brand manager at United

Wine Merchants. “With research finding that the top reason consumers choose not to go alcohol-free on a night out is fear of being seen as unsociable, Heineken 0.0% means Northern Ireland’s beer lovers can enjoy a worldclass tasting alternative on any occasion. Adding this new product to the United Wine Merchants’ stable offers consumers greater choice.” To push the boundaries within the non-alcoholic beer category, Heineken challenged its master brewers to brew a distinctly flavoured, balanced nonalcoholic lager from scratch using just natural ingredients. The result is a non-alcoholic alternative that delivers a

perfectly balanced taste with refreshing fruity notes and soft malty body. Willem van Waesberghe, global craft and brew master at Heineken, said: “Heineken 0.0% is double brewed, we then remove the alcohol and blend with natural flavours, allowing Irish beer lovers to enjoy a world-class tasting alternative on any occasion without compromising on quality.” Heineken 0.0% will be available in the on and off trade and the launch will be supported with a fully integrated campaign. Contact your United Wine Merchants sales representative, or phone 028 38316555, for more details.

HARP EMBARKS ON TRENDS IN THE CIDER MARKET PURE HERE GIVEAWAY Local cider producer Davy season of cider so most ciders are Uprichard, creator of the successful Tempted craft brand, talks category trends with HRNI:

arp has said ‘see ye later’ to its limited edition Pure Here cans, running a promotion across its last packs, inviting consumers to take selfies of themselves with cans carrying a ‘YOU’VE WON’ message. Prizes up for grabs for the lucky winners included a year’s supply of free beer, Boojum burritos, or haircuts; a snooker lesson with Mark Allen; and a bespoke, purpose-built pub in their own garden, complete with a home visit from boxing legend Carl Frampton. The Pure Here cans, featuring some of the best bits of the NI landscape in the design, launched last summer and have proved a huge hit with Harp fans ever since. Each of the six counties got its own specific can design, as did Belfast. “The cans were created as a celebration of some of the places that make life in NI so special and there is a lot of love for them among Harp fans,” said Jeanette Levis, brand manager at Harp. “The feedback has been amazingly positive. It’ll soon be time for a new chapter in Harp’s story but, in the meantime, we wanted to give back to our fans by giving away loads of great prizes.” 18 • HRNI MAY

WHAT CIDER TRENDS CAN OPERATORS EXPECT THIS YEAR? 2017 was a successful year for consumer education and, more importantly, trial. The introduction of new craft styles, fruity styles, new formats – basically the arrival of a cider to suit every drinking occasion has driven popularity, with sales across the UK rising by 3%. We can expect this variety to continue into 2018. Consumers have definitely opened up more to cider and, much like with beer and spirits, cider trends show we prefer to pay more for quality brands to enjoy a great taste. With this in mind, we’ll see cider brands begin to develop their identities and place in the market more. It will become less about just drinking cider and more about the full cider experience from food pairings to using cider in premium cocktails to understanding the different styles and varieties.

the perfect choice for that ‘onspecial’ during the summer months. Similarly, a special offer cider at BBQs or game days will go down a treat. Innovative offers outside of the special boards across the year will increase trial, especially in craft ciders as we are typically a little more expensive than the category heavy-weights. Why not pair a cider with a cheese board and put that on offer? A costeffective partnership for you but an experience for your customer. Investing in education of your staff is key. Craft cider-making is a promising, passionate industry and having staff recognise that they are part of this community will see the category soar. When staff are well versed on cider, they can also recognise opportunities to upsell, suggesting a craft cider instead of the house wine and so on. We also value POS, providing our customers with a full suite of creative assets along with further useful items on request such as aprons, tote bags and clothing. When it comes to social media, we’re happy to share our creative assets – video, imagery and recipes with all of our customers. Cross promotion is really important.

Q&A WHAT CAN LICENSEES DO TO MARKET A GOOD CIDER SELECTION? Of course, summer is the official

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#NOWYOUCAN

beer

TAPPING INTO

CRAFT BEER “U

ltimately, our goal is to bring craft beer to as many people as possible and widen the audience,” says Sinead Cashman, general manager of Northern Lights. Galway Bay Brewery opened the South Belfast bar in October 2017, marking its first foray into the Northern Ireland scene. Its other bars include Oslo and Salthouse in Galway; The Wickham Tap in Limerick; and The Beer Market, The Black Sheep, Alfie Byrne’s, Against the Grain, The Brew Dock, The 108 and The Gasworks in Dublin. “As much as there’s a business model, there are no two bars that are exactly the same,” says Sinead. “We do try to keep a similar style to each of the bars in that we have as many taps as we can fit into the bar counter to provide as wide a range of draft beers as possible. And all the bars serve food from opening time until 10pm.” While a few dishes may vary from bar to bar, a similar style of food is served across the Galway Bay bars. “It’s good honest food for drinking beer - burgers, chicken wings and steak sandwiches, and we do a great steak deal,” says Sinead. “It’s casual food but everything is freshly made inhouse.” Local suppliers include Corries Farm Butchers, selling meat from its own Co Down farm, and Michel’s Fresh Fruit & Veg. “Jason (O’Connell, MD of Galway Bay) is very encouraging of using local

20 • HRNI MAY

QUALITY AND INNOVATION OVER QUANTITY IS AT THE HEART OF THE BUOYANT CRAFT CATEGORY, AND EXPANDING ITS MARKET REACH IS A MISSION FOR THE NORTHERN LIGHTS BAR IN SOUTH BELFAST, GENERAL MANAGER SINEAD CASHMAN TELLS ALYSON MAGEE

where possible and keeping our carbon footprint down and trying to be green where we can,” says Sinead. Northern Lights moved into the space vacated by Brewbot on the Ormeau Road, located within a cluster of successful venues such as bars Big House, The Errigle Inn and The Parador, and restaurants Ambrosia, L’Etoile and Café Naz. “A bit of competition in the area is great because it keeps everybody on their toes,” says Sinead. “It’s a destination location for customers, a vibrant area and is really starting to come on now. It’s exciting to be here, and there’s plenty of room for all of us.” While the interior hasn’t changed drastically, Brewbot’s industrial-chic

décor has been updated in line with Galway Bay’s more playful aesthetic. “We want people to have fun when they’re enjoying our beer so we tried to soften things up a bit.” Games are on offer for customers to enjoy, while colour has been added through old LP covers, movie posters and superhero art, and staff dress casually in jeans and t-shirts. A FOCUS ON BEER Unsurprisingly, beer is the focus at the Northern Lights with 20 draft brews, one cask and 70-plus bottled varieties on offer. “Of the 20 craft beers, we have eight Galway Bay Brewery beers – five will be the core beer range and the other three

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beer

will be rotational seasonal beers,” says Sinead. “We have three taps that we are tied to for Erdinger, Fischer’s and Aspall’s Cyder, so they’ll all stay static and that leaves us with another eight taps that we can rotate throughout any of the craft breweries of our choice.” It could be beers from across Ireland, GB, Belgium, the Netherlands, France, Germany or even the US. “As far away as possible and as near as needs be,” says Sinead. “We’re trying to promote the local breweries but also trying to bring in the best beers that are out there.” And for customers looking for other options, the bar also offers a good selection of gin, Irish whiskey and rum; favouring craft distilleries in line with its focus. Cashman is a seasoned industry professional, having worked in the trade for close to 30 years, most recently as a unit manager for Mount Charles, at George’s of the Market and Ulster University’s Belfast campus. She is currently leading a team of three in the kitchen and up to 10 frontof-house staff during peak periods, with Northern Lights open from 4pm until midnight on week nights and from noon until 1am at the weekends. The bar seats around 85 on the ground floor and a further 60 on the first floor, which is generating a regular trade in private parties. Sharing platters for two, four or 10 people are a popular choice for customers. RIGOROUS STAFF TRAINING “Whenever a member of staff starts with us, they have to go through rigorous training,” says Sinead. “They’re sent home with a bible about all the different styles of beer, and they also have to learn about the different breweries we www.hospitalityreviewni.com

deal with. As much as it’s a big learn for them to begin with, after that they’re only learning maybe four or five new beers a week.” While a target demographic would be 25-45-year-olds “with a bit of disposable income, if anybody has disposable income anymore...” says Sinead, Northern Lights is attracting a good cross-section of customers from families with children coming in for brunch or lunch to older patrons. Supporting the local community is important, with Northern Lights recently

hosting a Harper’s Yard charity cake sale, for example, which was due to be held outdoors until one of this past winter’s many snowfalls arrived. The bar is also building up custom through a series of evening events, which has included celebrating International Women’s Day on March 8 by showcasing local female brewers and distillers, and a Tap Take Over by Four Pure Brewing Co on April 12. Forthcoming events, meanwhile, include another Tap Take Over by Northern Monk featuring an all-Ireland debut for five new beers on April 27, and a new beer launch by Lacada on May 4, which will be exclusively

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available at Northern Lights for a 10-day period before its wider rollout. Prior to the evening events, the guest breweries will generally school staff members from Northern Lights and other local bars on their ethos and styles. “We get customers coming in who are really into their beer, who maybe homebrew and come in asking questions and have been watching the breweries and know when new beers are being released,” says Sinead. “Our staff have to be able to answer those questions with confidence, and the great thing about our staff is pretty much all of them enjoy a nice beer and are interested. When a new beer comes through on draft, we all take a taster glass and have a chat about it.” While sours are currently in vogue in the craft beer world, she says the staff are divided on the style; “it’s a bit Marmite.” Not all customers are beer nerds. “We get people who have never been in a craft beer bar or even tried craft beer before,” says Sinead. They may not find more mainstream brands on draft, but can be guided through similar styles. “The staff have to be able to say, as much as we don’t have Guinness, we have a couple of other drafts that would be quite similar and talk them through the other stouts we have, whether it’s a slightly bitter, smoky stout or a sweet chocolate, milky stout and the same with the lagers and the IPAs,” she says. “The staff can work with the customer and make sure they don’t feel out of place, and we’ll offer the customer a little taste before they buy the pint.” Northern Lights also offers flights of four sample-size beers, selected from all 20 draft taps, and premium sharing bottles priced over £20 which staff compete to sell, with the winner securing their own bottle to take home. “The number of people interested in craft beer is definitely expanding, and beer is no longer a man’s drink or something people drink to get drunk,” says Sinead. “We don’t have the type of people coming in here that are going to drink 14, 15 pints of beer in a night. “They come in and enjoy four, five really good beers and they’ll start off light and work their way up to one of the heavier beers. Some of the beers we have on draft could be in and around 1215% abv and we serve those in smaller glasses.” MAY HRNI • 21

Grab yourself a dream experience with exciting new Coors Light campaign How would you fancy walking the Great Wall of China, surfing in Sydney or scuba diving in the Coral Reef? Or maybe you’d prefer a trip to the heart of Coors Light with an Ice Cold Rocky Mountain Experience in Colorado? Whatever floats your boat, it’s time to ‘Grab Life by the Rockies’ as part of an exciting new campaign from Coors Light, Northern Ireland’s number one selling bottled beer*.

Research carried out by Coors Light has shown that the majority of Coors Light target consumers would prefer to spend their money on experiences rather than possessions – which is why the brand is launching a province-wide promotion encouraging bars, clubs and consumers to ‘Grab Life by The Rockies’ and enjoy the holiday of a lifetime. We’re giving consumers the opportunity to create their own iconic and memorable grab life experiences with a campaign that is sure to capture the imagination, engage with customers and make Coors Light the most talked about beer brand in Northern Ireland. Our on air radio partner Cool FM will be asking people to tell us what’s on their grab life wish lists – with an opportunity to turn their dream experience into a real experience with a prize fund of £10k. The promotion will be amplified further with a huge out of home advertising campaign, online and social media engagement, bespoke PR support and lots of ‘on the ground’ activity with a Customer Advocacy Programme which will reinforce the idea that nothing is more refreshing than Coors Light. A staggering 98%* of bars in Northern Ireland stock Coors Light bottles, which has helped us maintain our position as Northern Ireland’s Number One Packaged Beer in the On Trade, consistently growing volume share year on year. More than two in every five bottles* sold in the Northern Ireland On Trade is a Coors Light, so to say THANK YOU, we are giving bar staff across the province the chance to win their very own ‘Grab Life’ experience – with five spectacular prizes to be won. The Molson Coors sales team will be engaging with bar staff throughout May reinforcing the perfect Coors Light serve, highlighting our unique thermochromic technology which ensures ice cold refreshment every time by turning the Rockies blue when the beer hits optimum serving temperature. Coors Light is a dynamic and energetic brand with an On Trade value in Northern Ireland of £23 million*.

We’re on a mission to continue our growth and expand our markets, bring younger people into the category and helping them create iconic experiences that will stay with them a lifetime.

We want you to come with us on this journey and GRAB LIFE BY THE ROCKIES! Please contact your Molson Coors representative for more details or email: nisupportteam@molsoncoors.com *Nielsen MAT April 18

HOTELS

BREWERS AT ST. JAMES’S GATE ARE PROUD TO UNVEIL

‘ROCKSHORE’

A NEW LIGHT & REFRESHING TASTING LAGER The Brewers at St. James’s Gate Brewery are proud to unveil an exciting new Irish lager ‘Rockshore’ which has been inspired by the rugged refreshing experience of the West Coast of Ireland.

Speaking at the unveiling of Rockshore, Head of Beer Innovation, Diageo Europe, Niki Maccorquodale commented; “We are absolutely delighted to introduce Rockshore - a light, refreshing tasting lager inspired by the West Coast of Ireland from our Brewers here at St James’s Gate. Undoubtedly, one of the most captivating parts of Ireland, the West Coast is home from home for many of us. From weekend trips with mates, to the salty spray of the Atlantic sea, when the people, playlists and pit stops matter more than anything else in the world, at that moment in time.”

Pictured are Niki MacCorquodale, head of beer innovation, Diageo Europe and Rockshore brewer Yvonne Cleary

Maccorquodale continued “People are increasingly looking for choice, particularly and light taste. Brewed using only four quality ingredients, Rockshore is the best light tasting lager our brewers have ever created and we can’t wait for people to try it”. Over the summer months, Rockshore is planning a series of collaborations, experiences and partnerships so watch this space on instagram.com/rockshorelager. The launch is also supported by a heavyweight TTL marketing campaign encompassing TV, Outdoor, Digital, PR and experiential, which

With an ABV of 4% and 106 calories per bottle, Rockshore Irish lager is being rolled out nationally and is available in pubs, bars,

convenience stores throughout the country now. For more information go to Rockshore’s social channels: @rockshorelager @RockshoreLager @rockshorelager

VIRGIN, SEASONED, AND SHERRY

O UR SIGNATURE TRIPLE CASKED BLEND NOW AVAILABLE

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THREE IS THE MAGIC NUMBER

DILLON BASS IS PUTTING ITS TRUST INTO THE POWER OF THREE, WITH A STRONG LINE-UP OF BRAND AMBASSADORS WHO ARE DRIVING TRADE ENGAGEMENT AROUND ITS PREMIUM SPIRITS PORTFOLIO MEET THE AMBASSADORS Dillon Bass is raising spirits – quite literally – with the development of its brand ambassador line-up. Supporting the company’s sales and marketing teams in delivering trade education programmes and consumer tastings in venues right across Northern Ireland, Irish Whiskey Ambassador Joe Magowan, Spirits Ambassador Rory Donnelly and Jameson International Brand Ambassador Francis McConnell are creative storytellers with a passion for great brands. The energetic trio are travelling the length and breadth of Northern Ireland to help the industry better understand some of the world’s top spirits brands and how to take their businesses to the next level.

in Northern Ireland. He beat off stiff competition to claim the exciting new role and, two years on, is a well-known face within the industry. Joe’s love affair with Irish whiskey began almost 10 years ago, when a part-time job set him on a path of discovery into the wonderful world of Irish whiskey. Describing himself as ‘a passionate purveyor of all things craft’, he took up a part-time job at famous independent Belfast off-licence, The

Vineyard while at university. From here his passion for the drinks industry was ignited and he began a voyage of self-discovery that’s spanned almost a decade. From craft beer and brewing to fine wines, spirits and distilling, Joe became a self-taught connoisseur of all things craft, learning to brew his own beer, attending whiskey tasting sessions and soaking up all the knowledge he could. Whiskey is where his real passion lies

IRISH WHISKEY AMBASSADOR: JOE MAGOWAN Joe Magowan was the first brand ambassador to join the Dillon Bass team in 2016, following a high-profile recruitment campaign searching for the new face of Powers Irish Whiskey 26 • HRNI MAY

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advertorial and so he is at home in Dillon Bass. He can be described as a walking talking embodiment of the Powers brand motto ‘With Knowledge Comes Powers’ as, over the years, Joe has tasted every blend, pot still and peated variety you can think of and he loves nothing more than sharing his whiskey wisdom. SPIRITS AMBASSADOR: RORY DONNELLY Spirits Ambassador Rory Donnelly is a man who is passionate about all things distilled. Having joined the team last year, he is driving trade and consumer engagement across Dillon Bass’ premium spirits portfolio He’s as fussy about mixers as he is about spirits, knows a London Dry Gin from a New Western and can easily spot the difference between a Sazerac and a Sidecar. As the popularity of spirits and cocktails continues to soar, alongside explosive growth in gin across the market, Rory is keen to share his knowledge on a wide range of premium brands including Absolut Vodka, Hennessy Cognac and gin brands such as Beefeater, Plymouth and Monkey 47. JAMESON BRAND AMBASSADOR: FRANCIS MCCONNELL Last but by no means least, Jameson Brand Ambassador Francis McConnell ties up the trio. Jameson is now firmly established as the world’s number one whiskey and, with Francis on hand - a man who has the creativity, ambition and desire to continue to drive forward the Jameson family - the brand is guaranteed to keep moving from strength to strength in Northern Ireland. Francis describes himself as “passionate about brands, especially ones with such a significant heritage and connection to Ireland as Jameson”, and he relishes his opportunity to develop its story with new and existing customers. Francis’ aim is to personify the Jameson beliefs and values. He describes his role as ”more than a 9 to 5 job” and a vocation for which he has a great passion. The three brand ambassadors are the face of Dillon Bass’ premium spirits portfolio and, as experts in their fields, are driving education through trade engagement programmes. True champions for their brands, they are passionate about sharing

“We are committed to providing meaningful support to help our customers grow their businesses by becoming experts on our products and maximising their sales.” Brian Brown, business unit director, Dillon Bass their skills and knowledge and their enthusiasm is known to be contagious. Brian Brown, business unit director, Dillon Bass said, “Investing in our premium brand portfolio and strengthening our relationships with industry partners is key to our mutual success. “We are committed to providing meaningful support to help our customers grow their businesses by becoming experts on our products and maximising their sales. “We want to build on our delivery of a personal, face-toface approach to trade and consumer engagement and use our ambassador team to provide enhanced opportunities for knowledge sharing, education and guided tasting events.”

FUNFACTS: JOE:

• FAVOURITE THING ABOUT WORKING IN THE DRINKS INDUSTRY? My favourite thing is that it never feels like work. No two days are the same and I get to work with some of the industry’s most creative people. • HOW DO YOU SPEND YOUR FREE TIME? My main hobby is photography. I also love music, travelling and cooking. • FAVOURITE TIPPLE? Irish whiskey, of course. I also love wine and craft beer. • SHAKEN OR STIRRED? Stirred please. My favourite cocktail is a Manhattan. • LIFE MOTTO? I can’t say I have a motto. I suppose, try to make most out of every opportunity and travel as much as I can!

RORY:

• FAVOURITE THING ABOUT WORKING IN THE DRINKS INDUSTRY? The stories! I don’t think there’s another industry with quite so much personality. • HOW DO YOU SPEND YOUR FREE TIME? Exploring with my daughter (then researching and making new drinks when she goes to bed...) • FAVOURITE TIPPLE? Plymouth Martini • SHAKEN OR STIRRED? I could be here for a while! Short answer, why not both? • LIFE MOTTO? Be kind, work hard, and good things will come.

FRANCIS:

• FAVOURITE THING ABOUT WORKING IN THE DRINKS INDUSTRY? It’s a real people job so getting to know the people who make up Northern Ireland’s drinks industry has been a pleasure. • HOW DO YOU SPEND YOUR FREE TIME? Being new to Belfast, I have spent most of my free time getting to know the city. What’s happening in art galleries and the music scene is always a good starting point. • FAVOURITE TIPPLE? Jameson Crested. • SHAKEN OR STIRRED? Stirred • LIFE MOTTO? “If you ain’t first, you’re last” - Ricky Bobby

To get in touch with one of the Dillon Bass brand ambassadors and find out what they can do for your business, contact Dillon Bass, Hawthorne Office Park, 41A Stockmans Way, Belfast, BT9 7ET. Tel: 028 9038 2233 • Web: www.dillonbass.co.uk www.hospitalityreviewni.com

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MAY HRNI • 27

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IRISH WHISKEY ENTHUSIASTS EXPERIENCE

WHISKEY IN THE WOODS

wo hundred local bartenders, licensed retailers and Irish whiskey enthusiasts were wowed at a recent top secret event celebrating the finest Irish whiskey. Hosted by Dillon Bass, as part of its Whiskey Club initiative, guests were taken on a journey through the world of Irish whiskey in a unique setting. After gathering at The National in Belfast, guests travelled to a ‘secret location in the woods’, where the big event was revealed at Finnebrogue Woods near Downpatrick. Met by a

troop of lively drummers, guests were led along a path by the lake to the venue where they were welcomed by fire dancers and actors dressed as fantastical woodland animals. Five large tipis stood in the most magical setting overlooking the lake, all decorated in an enchanting forest style. Inside guests enjoyed a host of whiskey experiences including Redbreast, Powers and Jameson. Live music from local bands String Ninjas, The Astronomers and Joe Lindsay on the decks kept guests

entertained throughout the night. If that wasn’t enough, there were carnival games, animal performers, a wacky magician, a fabulous fortune-teller, and some delicious food served. Steak sandwiches, chicken curry, scampi, and even Powers whiskey-flavoured brownies and Jameson-flavoured popcorn accompanied the drinks on offer. Irish whiskey was the one thing guests knew they could expect. The lucky attendees had the chance to try the newly launched Jameson Caskmates IPA, as well as Method and Madness and the Jameson Whiskey Makers series served on the rocks (on Whiskey Clubbranded rocks that is). Cocktails such as the Jameson Black Barrel Whiskey Sour and a Powers Old Fashioned were also a hit with guests. The evening drew to a close with a spectacular fireworks display over the lake that had everyone cheering by the end. Commenting on the event, Joanne O’Hagan, head of Marketing for Dillon Bass, who hosted the event said: “Whiskey Club in the Woods felt like the perfect opportunity to really wow Irish whiskey enthusiasts and share with them the passion we have for our Irish whiskey portfolio.” The evening was hosted by Dillon Bass. For more info on the Dillon Bass Irish Whiskey portfolio, see www.whiskeyclub.com.

28 • HRNI MAY

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hotelnews

STEPHEN MELDRUM APPOINTED GM OF GRAND CENTRAL

tephen Meldrum has been appointed general manager of the Grand Central Hotel, Hastings Hotels’ new Belfast site. Meldrum joined Hastings Hotels in 2002 as restaurant manager of Ballygally Castle before working his way up to become the hotel’s general manager. He has since held the role of general manager at the Everglades Hotel, the 5-star Culloden Estate & Spa and is currently at the Slieve Donard Resort & Spa, while also serving as incoming president of the Northern Ireland Hotels Federation. “In order to find the best person to take the helm of the new Grand Central Hotel, the role was advertised heavily

Stephen Meldrum

COASTAL LANDSCAPE INSPIRES CHIC NEW LOOK FOR FULLERTON ARMS

allintoy-based The Fullerton Arms, run by husband and wife team Sean and Geraldine McLaughlin, has unveiled a £200,000 refurbishment Unveiling the new look are, from left, Geraldine and Sean McLaughlin and interior designer Jude Burrows. programme which includes a complete refit of the hotel’s 10 bedrooms and bathrooms while creating three new jobs. The ‘coastal chic’ interiors and woodwork are reflective of the original style when the hotel opened in 1897, and were created by North Coast-based interior designer Jude Burrows. Inspired by the hotel’s coastal setting and surrounding landscapes, the rooms feature local handmade furniture, soft furnishings and king coil beds mixed with the simplicity and cosiness of a Scandinavian style to create a special, decadent, indulgent and welcoming ambience. Since acquiring the hotel in 2016 with many years’ combined experience in the hotel and hospitality industry, the McLaughlins have added Ireland’s only Moulerie (mussel bar) and a dog-friendly restaurant, attracting the regional DogBuddy title for two years in a row at the Dog-Friendly Pub Awards. The hotel is also Taste of Ulsteraccredited and was named one of The Top 100 Hospitality Businesses 2018. “Since we took over the hotel in 2016, Geraldine, myself and the team have been committed to developing a unique hospitality experience along the Causeway Coastal Route,” said Sean McLaughlin. www.hospitalityreviewni.com

throughout Ireland and the UK and we are delighted to have appointed Stephen Meldrum as the general manager,” said Howard Hastings, managing director of Hastings Hotels. “As one of the leading figures in Northern Ireland’s hospitality industry along with a wealth of experience and proven track record of excelling in luxury hotel management, Stephen is without doubt the right person to take on one of the top hotel jobs in Ireland and we wish him the very best in his new role.” The Grand Central Hotel will offer 300 luxurious bedrooms, three restaurants and bars and the Panorama reception lounge for up to 100 people.

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WELLINGTON PARK RECOGNISED FOR EMPLOYMENT PROJECT

he Wellington Park Hotel has been recognised for its contribution to an employment project which helped to create 120 new jobs for long-term unemployed people. EmployAbility South, a forwardlooking, three-year job programme in South Belfast was funded by the Social Malachy Toner, general manager Investment Fund under of the Wellíngton Park Hotel, received the Private Sector the Delivering Social Award from Orla McStravick of the Executive Office. Change framework. The programme officially wound up at the end of March and included a special celebration event at the Wellington Park Hotel, one of the employers participating in the programme. The hotel offered three work placements and employed two people. Jamie Annet, who now has a full-time job at the Wellington Park Hotel as a result of taking part in the programme, said the decision to participate had changed his life. “After leaving college, I spent an entire year applying for jobs,” he said. “I must have put in over 100 applications. It was such a low point in my life, I was really feeling depressed, sitting around the house doing nothing. “EmployAbility South gave me the chance to build up my skills and self-confidence. They re-worked my CV, I did two qualifications and they helped focus my job hunt. My threemonth placement has turned into a full-time job, and I have recently been promoted to supervisor.”

MAY HRNI • 29

q&a

A DAY IN THE LIFE tion is challenging. We need to ensure that the career advice at schools and colleges reflects the positive changes and developments and actively encourages a career within our industry. OUTLINE A TYPICAL DAY Every day is different. My day usually starts with a walk around the property, meeting and greeting staff on duty and saying hello to guests. Breakfast is always busy so I usually spend some time talking with staff and guests. We have a morning meeting every day at 10.30am, where we review performance from the previous day, discuss forthcoming business and operational activities. Throughout the day, I will have scheduled meetings which range from internal meetings, show-rounds, meetings to drive our People Agenda, which is our focus on training and developing our people, or webinars and conference calls with the wider Dalata Hotel Group. I will spend some time checking bedrooms and touching base with the housekeeping team and I will also check in with our onsite health club and pool, Club Vitae to chat with the club manager and his team. If we have an event happening in the Olympic function rooms, I will ensure that service runs smoothly and will see every plate of food which leaves the kitchen.

JONATHAN TOPPING

GENERAL MANAGER OF CLAYTON HOTEL BELFAST WHAT DOES YOUR CURRENT ROLE INVOLVE? I’ve been in the role since the start of February 2018. It involves managing all aspects of a 170-bedroom 4* hotel with a full leisure club, swimming pool and fitness centre, as well as multiple meeting and events spaces. WHAT IS YOUR BACKGROUND? I studied civil engineering at university in Edinburgh, and worked for Stakis Hotel in the term holidays and during summer holidays. When I finished university and returned home, I knew I didn’t want to be an engineer so was looking for opportunities. Stakis was purchased by Hilton and the HR manager at the time suggested I apply for their trainee manager role. The rest, as they say, is history and I have since worked for IHG, Radisson, Ramada and, most recently, I was general manager of Hastings’ Stormont Hotel. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best parts are dealing with guests who have had the best possible experience. The worst is when guests have not had a great experience. Fortunately, there is more of the former than the latter! Developing new products and services is another great part of the job. At Clayton Hotel Belfast, we have just undergone a £1.5m refurbishment programme upgrading 139 of our 170 bedrooms, and a new restaurant and bar facility. We are also actively promoting our Red Bean Roastery coffee brand, a bespoke brand designed specifically for Dalata Hotels which is currently being rolled out across the group. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Finding good people. There is a severe shortage of good people coming into the industry and that means recruitment and reten30 • HRNI MAY

PROUDEST MOMENT OF YOUR CAREER TO DATE A highlight of my career to date was the visit of the Taoiseach and the Tánaiste of Ireland, the Prime Minister and Secretary of State for Northern Ireland at one of the hotels I managed. Co-ordinating the security, schedules and providing food and drinks to them all and their teams was challenging but extremely rewarding. I was delighted to receive a personal note from the Taoiseach (then Enda Kenny), thanking myself and my team for our professionalism. BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR Belfast is a small place which, for the hospitality and tourism industry, means everyone knows each other. There is great camaraderie amongst us all even though we are, at times, competitors. I’m very inspired and encouraged by the continual growth and development of Belfast as a top tourist destination and especially the growth of the hotel sector. Working with bodies such as Visit Belfast and Tourism Northern Ireland presents a fantastic opportunity to showcase Belfast to the world. Also being a member of the Institute of Hospitality has been a great benefit, especially in terms of networking and sharing industry experiences. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I am married with two young boys. The boys are obsessed with sports, particularly rugby and I really enjoy spending time throwing a rugby ball around with them. I also coach P4 mini rugby at Holywood RFC and get a lot out of watching the boys, who I started coaching at P1, grow and develop their skills. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW Despite studying civil engineering at University, the hotel industry has always been in my blood – my grandfather owned a hotel in Bangor. I have lots of great memories, as a small boy, of running around the bedroom corridors playing hide and seek. twitter.com: @Hosp_ReviewNI

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hotelprofile

HOTELHUB THE MARINE HOTEL, BALLYCASTLE Marine Hotel owners Colum McLornan and Claire Hunter are pictured with Stephen Comer from First Trust Bank.

t the forefront of efforts to boost the accommodation offer on the North Coast, The Marine Hotel in Ballycastle has just completed phase one of a £1m expansion programme. All 33 rooms have been renovated, as have its seafood restaurant Marconi’s Bar & Bistro and function room. A second phase is to follow, adding 12 new executive bedrooms and an additional event space, as well as upgrading the exterior of the hotel. Rescued from receivership by Colum McLornan and Claire Hunter in 2013, 36 new jobs have been created since then with a further 10 to be added when the second phase is completed ahead of The Open golf tournament coming to Royal Portrush in 2019. “I’m pleased to say that sales have continued to increase year on year allowing us to steadily grow our offering to guests,” says Hunter. “Myself and business partner Colum McLornan have dedicated a lot of time and effort to plan how we would help futureproof the hotel. This involved market research trips to hotels in the Republic of Ireland, Scotland and Cornwall to get inspiration for the Marine Hotel theme and feel. “Being so close to Ballycastle beach, we wanted to incorporate the coastline into our interior, bringing the feeling of outside, indoors.” The business has also invested in a new, more userfriendly website and introduced a new staff structure aimed at improving customer service, while consultant Mary O’Neill has been assisting The Marine Hotel in targeting group business through tour operators including the Asian market.

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HOTEL OPENED: It is believed there has been an inn on the Marine Hotel’s site since the 1600s. The hotel was demolished by a bomb in 1979, and then rebuilt between 1989 and 1991. OWNERSHIP & HISTORY: Bought from receivership by Colum McLornan and Claire Hunter in 2013. Having been closed since 2010, parts of the hotel had fallen into disrepair. Claire and Colum were unable to borrow from a bank at that point due to a restrictive covenant on the site, so improvements were made as and when the business allowed, in conjunction with Tennent’s NI and Invest NI. The covenant has now been removed at High Court, allowing refurbishment plans to progress. The refurbishment plan has included: Winter 2013/14 - 16 bedrooms and the re-upholstering of bistro furniture; Winter 2014/15 - remaining 15 bedrooms including the Bridal Suite; Winter 2015/16 - addition of three new modern, beach theme bedrooms to replace two small meeting rooms and refurbishment of Proud to Serve Costa Coffee shop; Winter 2017/18 - complete remodelling of ground floor including the bistro and bar, new bistro kitchen, addition of a bar to the old breakfast room, replacement of furniture to facilitate tour groups and small conferences, and transformation of the ballroom and function/conference space. EMPLOYEES: 41 full time-equivalent. ROOM NUMBERS: 34 with planning permission for the addition of 12 next winter. STAR RATING: 3 STYLE: Mid-priced, beach style hotel with an open plan lobby complete with coffee shop and Seafront bistro. MARKET POSITIONING: Leisure, groups, experiential leisure, weddings, conference. GUEST PROFILE: The location makes the hotel attractive to self-drive European guests, families, leisure breaks, golf groups, walking groups, cyclists, bird watching and nature enthusiasts. Midweek includes local retirees from RoI and NI. USPs: Only sea front hotel on North Coast with function facilities, a perfect location for exploring both Glens of Antrim and Causeway Coast. Access to Rathlin Island, NI’s only inhabited island. Bedrooms styled to incorporate the feel of the beach, with 31 of the 34 bedrooms having a sea view. Dog friendly rooms available. Vegan and gluten free menus available as standard. FOOD & BEVERAGE: Marconi’s Bistro - seafood and steak, largely made up of daily local seafood specials. Proud to Serve Costa Coffee - selling paninis, homemade soups, sausage rolls and quiches. Marine restaurant serving groups of up to 80 people with bar facilities. Kintyre Suite and Murlough Suite - renovated to serve 250 at weddings and functions.

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tourismnews-attractions AD CELEBRATES CRANBERRIES ALBUM ANNIVERSARY The director’s cut of one of the island of Ireland’s most memorable and best-loved tourism ads has been shared to celebrate the 25th anniversary of The Cranberries seminal debut album, Everybody Else is Doing it, So Why Can’t We. Tourism Ireland marked the anniversary by sharing a four minute-long director’s cut of the ad from 1996, made famous by its stunning aerial shots of the island of Ireland and its soundtrack – the single Dreams by The Cranberries. Launched in 1996, it was the first ever TV ad to market the island of Ireland as a whole.

PROMOTING NI TO THE TRAVEL TRADE IN BRITAIN Eight tourism companies from across the island of Ireland, including Titanic Hotel Belfast, HMS Caroline and the Seamus Heaney HomePlace, joined Tourism Ireland at the British Tourism and Travel Show held at the NEC in Birmingham. An annual event for the travel trade in Britain, it attracts over 2,500 coach tour operators and group travel organisers, including leading travel companies. The two-day event provides a valuable opportunity for the participating companies from Northern Ireland to meet, and do business with, key players in the British travel trade.

TOURISM IRELAND CAPITALISES ON MASTERS WITH NEW CAMPAIGN Royal Portrush

s the 82nd US Masters got underway in Augusta last month, Tourism Ireland launched its latest golf campaign in the United States. It included a 30-second ad airing to an estimated 6.5 million households on the hugely popular NBC Golf Channel. And, a further 1.2 million people were expected to see messages about golf in Northern Ireland and the island of Ireland online, on golfchannel.com. Tourism Ireland aims to build on its successful Home of Champions campaign, reminding golfers across the US about the fantastic golf courses where Rory McIlroy, Pádraig Harrington, Graeme McDowell and Darren Clarke honed and perfected their skills.

FIRST ODYSSEY ICE ACADEMY COHORT CELEBRATE GRADUATION

Pictured at the graduation ceremony are, from left, Katie Hegarty, community giant; Eric Porter, Odyssey Trust chairman; Adam Keefe, head coach of Stena Line Belfast Giants; Fergus Devitt, director of Active Communities Division at the Department for Communities; and David Biggerstaff, community giant.

cohort of 14 care experienced young people have celebrated graduating from Northern Ireland’s first ever Odyssey Ice Academy to officially 32 • HRNI MAY

become Community Giants. The Lord Mayor of Belfast met with all of the participants of the scheme at an official reception at Belfast City Hall

Tourism Ireland also hosted its annual Meet the Irish media event at the US Masters, highlighting our world-class golf to influential golf journalists from around the US. Key messages included the fact that Ballyliffin is home to the 2018 Irish Open and Royal Portrush will host The Open in 2019. The ad will also air in the US later this year, around other Major championships and around relevant TV shows. “Our message is that the island of Ireland offers American golfers the complete package – with some of the very best links golf in the world, stunning scenery and the warmest of welcomes,” said Alison Metcalfe, Tourism Ireland’s head of North America. and congratulated the young people on the new skills and important life experiences they have gained with the support of the Stena Line Belfast Giants. The Ice Academy has been funded by the Department for Communities (DfC) and the Odyssey Trust as part of the Executive’s Together: Building a United Community Strategy. Project partner Include Youth provided ongoing mentoring support to help build selfesteem, confidence and resilience as the young people transition into adulthood. “The Odyssey Ice Academy was a unique opportunity for young people to work, learn and have fun together, and now we have recognised the ‘Community Giants’, who will promote messages of good relations and reconciliation throughout the city,” said Fergus Devitt, director of the Active Communities Division at DfC.

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tourismnews-travel

PROMOTING NORTHERN IRELAND HOLIDAYS IN GLASGOW

Amy Riddell, Tourism Ireland Glasgow is pictured with Donna McHugh (centre) and Laura O’Neill, both from Loganair, in Glasgow’s Merchant Square.

orthern Ireland tourism operators, including Causeway Coast and Glens, Visit Armagh and Loganair, joined Tourism Ireland in Glasgow to promote Northern Ireland to Scottish holidaymakers attending the St Patrick’s Festival in the city’s busy Merchant Square. “St Patrick’s Day traditionally marks the real start of the tourism season for us, when we take every opportunity to capitalise on the heightened profile of the island of Ireland,” said Amy Riddell, Tourism Ireland’s Scotland manager. “Our presence at the St Patrick’s family event in Glasgow provided us with a good opportunity to raise awareness of the many things to see and do in Northern Ireland for Scottish holiday-

makers – including iconic experiences like the Causeway Coastal Route, Titanic Belfast, the walled city of Derry and our unique National Trust properties. Tourism Ireland’s message here in Scotland is that Northern Ireland is a superb choice for a holiday or long weekend break in 2018.” Meanwhile, George Best Belfast City Airport recently welcomed a new Loganair route to Carlisle Lake District Airport running six times weekly from June 4. “The airline will be operating this route as a partner of Stobart Group making the arrival of strategic importance to Belfast City Airport where developing our route network remains a primary aim,” said Katy Best, commercial director at Belfast City Airport.

TV PROGRAMME EXPLORES GAME OF THRONES TERRITORY

ourism NI has hosted an exclusive screening of The North Awaits, a TV programme dedicated to exploring why Northern Ireland was chosen as the perfect location for filming the hit series, Game of Thrones. The event on March 20, held in the Dean Hotel in Dublin, was attended by key RoI media from broadcast, print and online outlets as well as Northern Ireland industry featuring in the show. Among those included are Winterfell Tours, 4* The Cuan, McComb’s Tour, Ulster Museum (Tapestry), 4* Ballygally www.hospitalityreviewni.com

Caroline & Robney McComb of McCombs Travel are pictured at the screening event of The North Awaits in Dublin.

Castle Hotel, Aquaholics Sea Safari, Cutting Edge Helicopters and Direwolf Tours. In the programme, which was aired on Be3 in Ireland, travel journalist Ed Finn ventures through the Haunted Forest, travels the Kingsroad and visits Winterfell itself. A trip to Northern Ireland is a journey through Game of Thrones Territory; boasting 26 unique filming locations, 20 visitor experiences, 10 intricately carved Doors of Thrones and a hand-woven 80m tapestry.

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BELFAST CITY UP FOR AVIATION AWARD George Best Belfast City Airport has been nominated for one of the world’s most prestigious aviation marketing awards. The airport has been shortlisted in the Under 4 Million Passenger category of the Routes Europe Marketing Awards. The achievement follows its success in the World Routes Marketing Awards, in which it has also been shortlisted in the last two years. Voted for by airlines, the awards recognise the route development work carried out by airports across Europe. Winners will be announced at the 2018 Routes Europe Conference in Bilbao in late April.

DISNEY CRUISE BOOKED FOR BELFAST HARBOUR Mickey Mouse, Donald Duck, Rapunzel and a host of other Disney stars – plus 3,650 passengers and crew – will be docking in Belfast Harbour in autumn 2019 with Disney Cruise Lines. The luxury liner, Disney Magic, is painted in Mickey Mouse-inspired colours, and is visiting Belfast as part of a seven-night British Isles cruise. Disney Cruise Line is offering passengers the chance to ‘explore the stunning Giant’s Causeway, one of the most impressive natural wonders in the UK, and enjoy breath-taking vistas along the Antrim Coast, including the dramatic cliffside ruins of the medieval Dunluce Castle’.

FLYBE DELIVERS TAXI ‘KNOWLEDGE’ Flybe, the largest regional airline operating from George Best Belfast City Airport, recently delivered a Flybe Knowledge programme to over 40 drivers from Value Cabs. The session was designed to give the taxi drivers the opportunity to learn more about the company and to become experts on the 15 routes and services Flybe operates to and from Belfast. With Value Cabs operating over 750 taxis within the Belfast area and Flybe flying 570 flights in and out of City Airport every week, both play a key part in the local economy.

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businessnews

BRUNSWICK ST HOTEL TO HOST CATERING COLLEGE REUNION A

n informal reunion of staff members from the old Department of Catering and Food Studies at Belfast College of Business Studies on Brunswick Street is to be held in the same building, now the new Maldron Hotel, on April 27. In September 1971, the College of Business Studies, Brunswick Street, Belfast opened its doors to over-16s in the City and throughout Northern Ireland. The College offered a wide variety of programmes in business, academic and secretarial studies, including the

Department of Catering and Food Studies. The Department covered a range of training facilities for students from a public restaurant and numerous training kitchens to bakeries and a butcher’s shop, as it also incorporated the Schools of Bakery and Meat Technology. When the College moved to the Titanic Quarter in 2011, the old building was sold and it has just opened as the new Maldron Hotel, with management kindly agreeing to host a reunion of past staff from the old Department of Catering and Food Studies.

SLIEVE DONARD REPORTS A 20% EVENTS BOOST S

lieve Donard Resort & Spa has reported a substantial increase in uptake of its conference and business events. “We have enjoyed a marked increase of 20% in our conference and business events as the hotel remains first choice for local companies and organisations from around the world including USA and Canada,” said Nora Hanna, business development manager of the Slieve Donard Resort & Spa. “As part of this increase, the average number of bed-nights has increased from two to four. This is not only good news for us, but for the local economy as a whole. When we secure business events, especially residential conferences, the delegates have a busy itinerary including dinners and visits to the local tourist attractions which has a positive economic impact for Newcastle and Northern Ireland. “We work closely with event organisers to help ensure all their requirements are met, and can assist in arranging team building activities with the local outdoor activity centre which offers everything from coasteering to bouldering, field archery and mountain biking – ultimately adding to the overall experience.” Nora Hanna, business development manager of the Slieve Donard.

MERROW TO SPONSOR NW 200 RACE

he Merrow Hotel and Spa, which recently secured planning approval from Causeway Coast and Glens Borough Council, has announced its sponsorship of the main feature race of the Vauxhall International North West 200, the Superbike Race. The £20m, four-star complex, to be operated by Interstate Europe Hotels & Resorts, will be located on Ballyreagh Road, Portstewart, adjacent to the start and finish line of the NW200. It will also become the official home of the bike race, which is held over May 13-19, with the event offices located within the grounds.

34 • HRNI MAY

To be held on Friday, April 27 from 12.30pm, former colleagues and friends are invited to come along, exchange memories and catch up on the ‘gossip’. Old photos will also be shared, and attendees can bring their own to the event. If you are a former member of staff and worked in the Department of Catering and Food Studies, whether as a technician, lecturer or ancillary staff, part- or full-time, and would like to attend, please text your name/s and, if possible, your email address to 07973 111504 (text messages only).

BUSINESS DEVELOPMENT MANAGER APPOINTED FOR BELFAST HOTELS Patricia Murtagh

atricia Murtagh has joined Hastings Hotels’ Europa and Grand Central properties in Belfast as business development manager. With over 15 years’ experience in business development and consultancy roles for blue chip market-leading companies, she holds a MA in Marketing from Ulster University. Murtagh is responsible for managing key customer relationships, as well as identifying sales opportunities for both the Europa Hotel and Grand Central Hotel.

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MAY HRNI • 41

q&a

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