NOVEMBER 2018
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
NOVEMBER 2018
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
HOSPITALITY SECTOR LOBBIES CHANCELLOR AHEAD OF BUDGET
H THE ITALIAN JOB: MARK REILLY FROM LITTLE WING VISITS PRONTOFRESCO IN PARMA, ITALY TO SOURCE TOMATO SAUCE FOR ITS PIZZA PS12-13
BRAND REFRESH: UNITED WINES IS BOOSTING ITS ALREADY HIGH-QUALITY RANGE & SERVICES WITH A FRESH NEW LOOK PS17 & 22-23
on ansi eland l Exp r Hote rthern I in No
ospitality Ulster has joined forces with its counterpart organisation UK Hospitality to urge Chancellor Phillip Hammond for support ahead of his annual Autumn Budget on October 29. In a joint letter to the Chancellor, the two organisations call for the removal of a number of regulatory barriers said to be crippling the hospitality sector, which they say employs one in 10 people and generates £130bn in economic activity while paying £40bn in taxation. Hospitality Ulster and UK Hospitality are calling for: · Introduction of an online revenue tax to freeze business rate increases and introduce enhanced hospitality rate relief over the next two years ahead of the next revaluation to level the playing field; hospitality generates 5% of UK GDP but pays 25% of rates. · Re-introduction of hospitality capital allowances – and introduction of a business rate moratorium after refurbishment – to incentivise regeneration and investment.
· Doubling the National Insurance contribution threshold for employers to safeguard youth employment, training and take-home pay. · Future National Living Wage rates and structure to be set independently by the Low Pay Commission. · Implementation of the Northern Ireland VAT review on tourism services and extend any reduction to the whole country to promote exports, improve the balance of trade and create new jobs across the country. “This autumn statement is a prime opportunity for Philip Hammond to give the sector the tools to do the job which in turn can employ more people, raise more revenue and deliver more in taxation,” said Colin Neill, chief executive, Hospitality Ulster. “The Chancellor needs to deliver a budget that unlocks our potential for growth to invest in our people, reduce the unnecessary costs of doing business to drive productivity and rebalance the tax regime to reflect the modern economy and deliver a fair market.”
t
en estm tel inv . on ho ns ration conditio s Fede market Hotel ure land of fut ern Ire ecast rth No a for m the including ort fro ce A rep rforman pe and
TOURISM VAT SET TO RISE IN ROI
EXPANSION FOCUS: NI HOTELS FEDERATION HAS LAUNCHED ITS ANNUAL STATE-OF-THE-SECTOR REPORT AT HOSPITALITY EXCHANGE PS24-25 BER
m
s fro
a and
ted by
analysi
OCTO
2018
ch, dat resear
Suppor
A DAY IN THE LIFE: WHEN HE’S NOT AT SPRINGSTEEN GIGS, BRIAN MCCORMICK IS STEERING THE VIBRANT SEAMUS HEANEY HOMEPLACE P31 www.hospitalityreviewni.com
A
hike from 9% to 13.5% tourism VAT in the Irish government’s budget has closed the gap with the 20% rate applied UK-wide, but failed to quell calls for urgent implementation of a lower rate in Northern Ireland. Last month, Irish Finance Minister Paschal Donohoe announced the tax rate applied to food, accommodation and visitor attractions is to rise to 13.5%, having sat at 9% for a number of years. “Hospitality Ulster is leading the campaign for a reduction in the hospitality and tourism VAT rate in Northern Ireland, which at 20% puts us at a distinct competitive disadvantage, particularly as our nearest market, the Republic of Ireland, has had a 9% tourism VAT rate for some years but will now go to 13.5%,” said Colin Neill,
twitter.com: @Hosp_ReviewNI
chief executive, Hospitality Ulster. “The latest independent research shows that more than 12,000 jobs would be created across accommodation, visitor attractions and food if the VAT rate was cut to 5%. This would create a sustained positive impression on the economy.” Janice Gault, chief executive of the Northern Ireland Hotels Federation, said: “Brexit affords an opportunity to alter this, which we hope Government will act upon. Whilst the 9% rate was the lowest level to date, the industry south of the border has benefited from a reduced VAT rate for over 30 years. This approach has provided a solid operating base for an industry, which contributes in the region of €9bn to the Republic of Ireland’s economy.” NOVEMBER HRNI • 3
editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.
Hospitality Review is a copyright of © Independent News & Media Ltd 2016
Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI NOVEMBER
FINGERS CROSSED FOR THE BUDGET
B
y the time this November edition of Hospitality Review hits your doorsteps, another Hospitality Exchange will have come and gone including the Masquerade Ball. Expect frantic last-minute purchasing of masks… NI Hotels Federation has shared key findings from its updated Hotel Expansion in Northern Ireland report over ps24-25, to be launched at Exchange, alongside a new forecasting tool NIHF has developed with STR. Other hotel sector news featured in the magazine, meanwhile, includes ongoing investment with two new hotels proposed by the owner of Ten Square and Roe Park following its recent £1m injection into its golf course with a £500,000 expansion of its wedding and event space. And our featured Hotel Hub, Everglades, reports record occupancy and turnover following its latest renovation project. If space had allowed, the magazine would also have included a £600,000 investment at Finn Lough in Fermanagh and planning approval for a new £3m caravan park at Shane’s Castle in Co Antrim. Such hospitality sector confidence is under threat, however, from a barrage of issues you should all be pretty familiar with by now and including – but not limited to - the Stormont impasse, regulatory barriers and of course Brexit. Fingers crossed for some movement on tourism VAT and Air Passenger Duty in the forthcoming Budget. Elsewhere, the drinks trade is gearing up for the festive season with exciting new launches, a rebrand for United Wines and the shift towards more sophisticated and responsible drinking (quality over quantity) continues with Diageo’s appointment of a Global Gastronomer. Speaking of gastronomy, Northern Ireland has retained its existing Michelin stars at Ox and Deanes Eipic and gained a Bib Gourmand at Clenaghans. Well done to all the listed venues; a lot of hard work goes into getting and keeping the ultimate accolade. Congrats also to local recipients of Georgina Campbell Awards; in particular Ronan and Jennie Sweeney of Balloo Inns, recognised as Hospitality Heroes. This month’s restaurant profile is The Lobster Pot in Strangford, thriving on the back of quality food and service while also making the most of the Game of Thrones tourism opportunity. And, following on from Robert Bell’s coffee origin trip to Brazil, featured last
month, our November edition transports you to Parma, Italy where Mark Reilly from Little Wing viewed tomato and parmesan production first hand while sourcing suppliers for the popular pizza restaurant chain. Dominating news about catering this past month, unfortunately, has been the Pret A Manager case of teenager Natasha Ednan-Laperouse’s death following an allergic reaction to one of their sandwiches. Prime Minister Theresa May has pledged to review companies’ food labelling responsibilities following the tragic incident, which saw the 15-year-old die of anaphylaxis after eating an artichoke, olive and tapenade baguette, which had sesame baked into the dough but not visible on the outside of the baguette. Currently regulations require full allergen labelling of prepacked foods, but do not extend to products produced on site. Following a spate of high profile anaphylaxis-related deaths, the foodservice sector needs to get ahead of the issue with clear allergen labelling, from sandwiches-to-go right through to fine dining. As a nut allergy sufferer, it’s an issue too close for comfort and while, in my experience, some operators take allergens very seriously, others are clueless. Two examples stand out over the past year, both in highly reputable establishments in Belfast. In one fine dining spot, pre-warned of the allergy, a main course came out garnished liberally with the offending nut. Staff were alerted and promised to remove it yet returned the plate with multiple nut fragments still clearly visible. In the second example, at a large-scale function, a member of staff asked the table if anyone had any allergies, which were duly communicated. The member of staff disappeared, never to return, even though it transpired the main course featured one of the allergens as a key ingredient. Frightening… Both venues were clearly attempting to address the allergen issue but failing to adequately train their staff to follow the appropriate course of action once an allergen had been detected, or even to appreciate the seriousness of anaphylaxis. If someone has a serious allergy, you can’t just make a half-assed attempt to scrape something off their meal. Don’t make headlines for the wrong reasons.
Alyson Magee
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
news
BELFAST RETAINS ITS STAR STATUS
Photo credit: Martin Irvine
Alex Greene, head chef at Deanes Eipic
AIRBNB LEGAL ACTION WITHDRAWN
A case brought by Tourism NI, in connection with an apartment at Cabin Hill Close on Belfast’s Upper Newtownards Road said to have been Airbnb hosting without the proper licence, has been withdrawn. It was believed to be the first proceedings of its kind involving the online home rental platform. Unlike other UK regions, businesses offering overnight accommodation in Northern Ireland must be certified with Tourism NI. It is understood the outcome was reached on the basis of an application being made for the required certification.
MAN JAILED OVER FAKE TRIPADVISOR REVIEWS
D
eanes Eipic had a new head chef in place but nonetheless has bagged a Michelin star for another year, as did Ox, while Danni Barry secured a new Bib Gourmand award for Clenaghans before moving on again. Alex Greene secured the star for Eipic on October 1, having taken over from Danni Barry at Michael Deane’s fine dining restaurant when she left last year for Clenaghans in Aghalee. And just after this year’s Bib Gourmand announcement, Barry left Clenaghans to join Belfast tapas restaurant Edo. Belfast restaurants Eipic and Ox have now held Michelin stars for four consecutive years, while repeat Bib Gourmand honours were awarded to Deanes At Queens, Bar+Grill at James Street South and Home in Belfast; Fontana and Noble in Holywood; and Wine & Brine in Moira. “There are many award ceremonies these days, which people must find very confusing, but Michelin is globally
recognised as the one truly objective guide to the quality and standard of restaurants,” said Michael Deane, who has gained 18 Michelin stars over 22 years in four different venues. “I would like to take this opportunity to pay tribute to chef Alex Greene who’s been at the helm of Eipic for just a year. Alex’s talent, drive and commitment are like nothing I have witnessed in a long time. His relationship with food and his respect for management and business sets him up to lead and inspire the next generation of young chefs and cooks of tomorrow.” Gaining two stars in the Michelin Guide for Great Britain & Ireland 2019, meanwhile, was Clare Smyth from Bushmills for her London restaurant Core, 14 months after it opened. Smyth is the only female chef to have won three stars, during her tenure at Restaurant Gordon Ramsay, and cooked for Prince Harry and Meghan Markle’s evening wedding reception earlier this year.
TURNOVER RISES BY £4M AT BUSHMILLS
T
urnover rose by £4m to £31.6m in the 12 months to December 31, 2017, according to the latest accounts published by the Old Bushmills Distillery Company, while pre-tax profits fell slightly to £5.3m. Now employing 110 people, Bushmills was given a green light in August to build 29 new maturation warehouses at its Co Antrim site. In addition to the Bushmills brand, the distillery is now producing and bottling UFC star Conor McGregor’s new whiskey brand, Proper www.hospitalityreviewni.com
Twelve. “Sales of Irish whiskey this year are growing at a quarter of a million bottles per week around the world,” said William Lavelle of the Irish Whiskey Association. “We’re selling to 140 markets globally.” It’s almost four years since Bushmills was sold to Mexican drinks giant Becle, best known for the tequila brand Jose Cuervo. Lavelle said the multinationals have brought additional investment and helped open new routes to market.
twitter.com: @Hosp_ReviewNI
A court in Lecce, Italy has sentenced a TripAdvisor reviewer to nine months in prison for selling fake reviews in a landmark ruling marking the first time such fraud has received a custodial sentence. Tourism company Promo Salento was found to be selling fake reviews under a false identity on the platform to hundreds of hospitality businesses, with its owner jailed and ordered to pay €8,000 in fines. TripAdvisor conducted an internal investigation after a number of hospitality business owners provided letters from Promo Salento offering the fraudulent service.
BELFAST RESTAURANT DOG TRACK CLOSES ITS DOORS
Belfast restaurant Dog Track has announced it is closing its doors after less than a year in business. The tapas-style restaurant on the Ormeau Avenue only opened in December 2017. In an emotional post on their Facebook page, it was announced the eatery was closing with immediate effect. The post thanks the restaurant staff, with management saying they had overcome many difficulties to get the restaurant open, including building problems, funding issues and extreme weather, but had been unable to make the site viable. It was the second restaurant from the owners of the Barking Dog on Malone Road.
NOVEMBER HRNI • 5
news
LACK OF ASSEMBLY COSTING NI HOSPITALITY SECTOR MILLIONS
t t, o c S an, m k i er. A p r a nd H
A
rtise Expe & n io ver. Pa s s es o m i t e thre
Hospitality Ulster says continued inaction by the NI Assembly is like being trapped in a scene from Father Ted.
O
ngoing inaction at Stormont is costing the hospitality sector millions and damaging its potential for future growth, says Hospitality Ulster, with lack of progress to modernise Liquor Licensing a major contributor to the losses. A Liquor Licensing Bill was one of the few pieces of legislation the Assembly had introduced before the collapse of Stormont killed the Bill, with the process of reforming the antiquated bill having started almost a decade ago. Growing anger was voiced over the tens of millions of pounds being lost every year as draft legislation gathers dust, putting Northern Ireland at a competitive disadvantage, at Hospitality Ulster’s AGM last month. The AGM heard that every four days, a pub in Northern Ireland closes for good, while hotels and restaurants are struggling to recruit staff and Brexit threatens to stop access to vital labour markets. “Both the current and future potential of the hospitality sector is being damaged with outdated legislation, crippling business rates, and a lack of access to labour, due to the lack of a functioning government in Northern Ireland,” said Colin Neill, chief executive of Hospitality Ulster. “It’s like Father Ted, where the intentions are good, but
descends into never ending calamity. We have now found ourselves caught up in a farcical episode on repeat. “There is a clear need for Northern Ireland to modernise its liquor licensing legislation and introduce Minimum Unit Pricing to reflect the needs of the modern market place and tackle the misuse of alcohol. “We need our elected representatives to get back, get stuck in and give the hospitality sector the tools it needs to do the job.”
HOSPITALITY ULSTER LAUNCHES HU TRADE TALK PODCAST
H
ospitality Ulster has launched a new podcast focusing on the Northern Ireland hospitality industry. HU Trade Talk will cover all the biggest news and issues affecting businesses here. It will also provide a look behind the scenes at HU’s constant lobby work both at home and at Westminster, while communicating the vast range of money saving, freebies and benefits available to members. Listen to the first episode, hosted by Joel Neill and featuring ‘the man behind the glasses’ in the news section at hospitalityulster.org. Listeners will be able to access the podcast on major platforms such as Apple Podcasts and Spotify soon.
FRUSTRATION VOICED AT MIGRATION REPORT
H GOLD AWARD WINNER (The Global Spirits Masters 2018) Perhaps visit us at BRAEMBLE.COM and always enjoy responsibly!
AVAILABLE AT DRINKSOLOGY
ospitality representatives have voiced their frustration after Prime Minister Theresa May proposed a new skillsbased immigration policy likely to hinder access for low skills workers. In Northern Ireland, currently one in five of the workforce in the hospitality sector is accounted for by foreign workers. “With 30,000 job vacancies predicted by 2024 in the Northern Ireland hospitality and tourism industry, the recommendations in the latest report issued by the Migration Advisory Committee make stark reading,” said Colin Neill, chief executive of Hospitality Ulster.
“While we note that the report makes reference to reducing some controls for medium skilled workers, we would argue that this should include chefs and managers in the hospitality industry. “In its report, the committee states that it is ‘not convinced there needs to be a work route for low-skilled workers’ from the EU to fill jobs in industries such as catering or hospitality. “This statement completely fails to recognise the value of people with ‘soft skills’ which will not only damage our potential growth, but may actually impact the survival of many small hospitality businesses as they struggle to recruit staff locally.”
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
Tourism Northern Ireland introduces the Tourism Enterprise Development (TED) Programme 2018/19 Tourism is growing-make sure your business is too! With the tourism industry seeking to grow revenue to ÂŁ1.7bn by 2030, we have our eyes on the biggest prize yet, one that positions tourism as a major contributor to the NI economy and identifies it as a key asset for brand Northern Ireland. There is huge opportunity to deliver unprecedented growth from key markets, and with record-breaking numbers of holidays being taken year-on-year, the time for tourism in Northern Ireland is now. The Tourism Enterprise Development Programme aims to address the gaps and opportunities for growth as identified by you. We have worked with industry partners and key stakeholders to carry out research into what you, the tourism industry of Northern Ireland, need to meet the objectives set for the future; from this research we have established five key areas for growth:
November Attracting New Visitors
The 148th Open Business Engagement Day 8th November Derry~Londonderry Venue TBC
Leadership & Management Masterclass 15th November Venue TBC Tour Guide Seminar 29th November Venue TBC
February
The 148th Open Business Engagement Day 22nd January Belfast Venue TBC
People Power Masterclass 13th December Venue TBC
Investing in People
Product/Experience Development
January
Demystifying the Role of Online Travel Agents 6th December Venue TBC
Digital Development
Leadership & Management
December
- Attracting New Visitors - Digital Development - Investing in People - Leadership & Management - Product/Experience Development With exciting plans in the pipeline for how we support you, the TED programme has been developed to help you gain access to the training and resources your business needs to get to the next level. The programme is reactive and innovative; we are bringing the knowledge to you with access to tourism specific training in the areas you need and in the manner you need it. Whether you are a new venture seeking advice on how to gain access to finance, a developing product in need of basic digital skills, or an established experience needing tourism sales and marketing advice, we are here to help you, and if we can’t help, we will tell you who can. March
April
Growing your Tourism Business Sales Masterclass 28th March Venue TBC
Meet the Buyer 2019 3rd and 4th April ICC Belfast (Waterfront)
Digital DNA Tourism Early February Venue TBC Back to Basics: Halfday Workshops for NI Tourism Providers 6th & 7th February Venues TBC China Ready Programme 24th January Titanic Belfast
Volunteering Workshop 21st February Venue TBC
NITA Applications Information Sessions Early January Venue TBC
Innovation & Entrepreneurship Masterclass 14th February Venue TBC
Annual Tourism Conference 7th March Venue TBC
Keep updated on the programme and be the first to be invited to our events by signing up to our newsletter on tourismni.com
foodnews
DYNAMIC HOSPITALITY SECTOR GAINS DESERVED RECOGNITION FOR EXCELLENCE BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI
T
here was more encouraging news for the thriving hospitality sector here during the past month. OX in Belfast was voted Restaurant of the Year in the prestigious Food and Wine magazine awards. It was tremendous to see the restaurant’s focus on highly innovative and delicious dishes, especially from local ingredients, recognised in the Republic of Ireland, one of our most important tourism markets. It truly is an amazing food destination experience. Then the outstanding contribution to the industry here by husband and wife team Ronan and Jennie Sweeney of Balloo Inns was recognised in the highly influential Georgina Campbell Irish Hospitality Awards for Excellence. The talented couple collected the coveted Hospitality Hero award ‘in recognition of the contribution made by exceptional individuals in Irish food and hospitality’. A marvellous and thoroughly deserved accolade for the couple. I share Georgina’s view that ‘the contribution that Ronan and Jennie Sweeney have made to standards in hospitality, and especially in the casual dining sector, is remarkable’. They have led the transformation of the famous 19th century coaching inn Balloo House at Killinchy and, assisted by outstanding chef and champion of local seasonal ingredients Danny Millar, enhanced its reputation as one of the finest country dining pubs in Northern Ireland. And they have turned other historic dining pubs in Lisbane and Hillsborough into venues for outstanding food and drink. Their recognition by Georgina Campbell is very well deserved. And I also commend their support for Northern Ireland Chest Heart and Stroke. Georgina Campbell, in addition, named Walled City Brewery and Restaurant in Derry and Blackwell House, Scarva in this year’s list of outstanding hospitality establishments. Walled City, an imaginative and successful venture by James Huey and his family in Derry’s Ebrington
8 • HRNI NOVEMBER
Square was chosen as the most Atmospheric Restaurant of the Year. Huey has also developed a range of innovative beers including the recreation of a recipe of an ale dating back to 1688. Other beers reflect the city’s historic and industrial traditions especially Boom linked to the Siege and Stitch which represents its position as once Europe’s shirt-making capital. Guesthouse of the Year was awarded to Blackwell House, Scarva in Co Armagh. As Georgina noted: ‘Competing with cut price hotels has been no joke for the owners of guesthouses and B&Bs in recent years, but the best have unique selling points that allow them to thrive regardless of any such challenges - notably hands-on hospitality and home cooked food.’ The house is owned by Stephen and Joyce Brownlees. I am delighted to report that all three deserved winners are great supporters of our work to promote and enhance the local food and hospitality industry. Niall and Joanne, also great ambassadors for Food NI, opened their marvellous new-look restaurant in James Street South, the outcome of a £300,000 investment that has also seen their successful cookery school move to Cathedral Quarter. Niall and Joanne are making a huge contribution – and have done over many years – to the growth of the sector and support for local produce. The investment by the enterprising couple is another tremendous boost for the hospitality sector in the city and especially the historic Linen Quarter which has been advanced enormously by the opening of the splendid Grand Central Hotel by Hastings Hotels, another Food NI champion and outstanding supporter of local ingredients, in Bedford Street. The view from the Panorama Suite is truly breath-taking and the hotel is a positive reflection of the progress that the whole hospitality sector is making in building Northern Ireland’s reputation as a standout food and drink destination.
NI TRADE SCOOPS GEORGINA CAMPBELL AWARDS
Ronan and Jennie Sweeney, owners of Balloo Inns, receive their Hospitality Hero award from Georgina Campbell (centre).
B
alloo Inns led local winners of the 2019 Georgina Campbell Awards, held at Bord Bia in Dublin last month, with the Co Down business picking up the Hospitality Hero Award in recognition of its special contribution to Irish food and hospitality. Other Northern Ireland winners included Dunnanelly Country House, Crossgar (Hideaway of the Year), Walled City Brewery, Derry (Atmospheric Restaurant of the Year) and Blackwell House, Scarva (Guesthouse of the Year). “The pace of change, rising standards and the sheer volume of great new businesses opening especially in Dublin and other cities - has made the selection process tougher than ever this year,” said Georgina Campbell. “But it is always exciting to see newcomers to the hospitality industry who understand the importance of standards and want visitors - domestic and from abroad - to enjoy Irish food and hospitality at its best.”
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
advertorial
SAY HELLO TO THE HELLMANN’S FRONT OF HOUSE CONDIMENTS RANGE UNILEVER FOOD SOLUTIONS LAUNCHES HELLMANN’S FRONT OF HOUSE CONDIMENTS RANGE TO THE IRISH FOODSERVICE MARKET
T
he Nation’s Favourite Mayonnaise*, Hellmann’s launches a range of condiments to support its existing sachet offering. The range includes a Real Mayonnaise Squeezy 8x430ml, Tomato Ketchup Squeezy 8x430ml, Smokey BBQ Sauce Squeezy 8x430ml and American-Style Yellow Mustard Squeezy 8x250ml. The range is made of quality ingredients including sustainable tomatoes, free range eggs and we are committed to using sustainable oils. Jim Reeves, customer director Ireland at Unilever Food Solutions, says: www.hospitalityreviewni.com
“Research carried out by Cambridge Direction tells us that 79% of customers want a wide range of condiments on their table when eating out**. To fulfil these demands, we are delighted to offer the Hellmann’s front-of-house foodservice range to the Irish industry. Led by a trusted brand, our nation’s favourite mayonnaise, the range offers quality ingredients which we are proud of. Food tastes better with Hellmann’s. We’re on the side of food.” To celebrate the launch of the Hellmann’s condiments, operators can
twitter.com: @Hosp_ReviewNI
redeem a premium Hellmann’s branded caddy to present the four products, front of house. To redeem the merchandise, simply contact a local Unilever Food Solutions sales representative to find out more. For more information: ufs.com/ frontofhouse *Number 1 claim based on Nielsen Retail UK Grocery Value Sales MAT 11/08/2018 ** Consumer Front of House online survey, n=800 UK consumers, Cambridge Direction 2018 NOVEMBER HRNI • 9
foodnews
AWARD-WINNING IRISH CHEF JOINS DIAGEO RESERVE AS GLOBAL GASTRONOMER Mark Moriarty
D
iageo Reserve, the luxury portfolio of Diageo, has created a new food advocacy role within the business, naming Mark Moriarty as its first Global Gastronomer. The first of its kind in the industry, the position is aimed at making Diageo a global authority on food and gastronomy culture. It will forge a more meaningful connection between wider food occasions and the Reserve spirits portfolio, which includes brands such as Johnnie Walker Scotch Whisky, Ciroc vodka, Don Julio tequila, Bulleit bourbon, Tanqueray No. Ten gin, Ketel One vodka, Zacapa rum, and a fine collection of The Singleton, Cardhu and Talisker single malts. It signals a further commitment by
Diageo to food; a relationship ignited earlier this year with the announcement of the business’ international partnership with IMG’s Taste Festivals, fantastic taste experiences around the world for food and drink aficionados, with Diageo spirits at the core. Stepping up to the plate as the inaugural Global Gastronomer is award-winning Irish chef and business owner Mark Moriarty, who shot to prominence in 2015 when he was crowned San Pellegrino World Young Chef of the Year after impressing judges with his classically-based, simple yet confident cooking style. Moriarty has since earned an international reputation as a specialist in food storytelling and an expert flavourist through his innovative popup cookery concept, which combines the art of fine dining with theatrical entertainment in some of the world’s most progressive cities, including Singapore, Moscow, Cape Town and London. “Last year we revealed a new Global Cocktailian role as our bar advocacy and drinks strategies expert; a position which has been a great success in helping us to achieve our vision of making luxury experiences available, accessible and aspirational to
NI CHEFS SCOOP TOP HONOURS AT SODEXO EVENT
F
lexatarianism, experiential dining, fermentation and the relationship between gut bacteria and mental health were all showcased at the 2018 Sodexo Live Ireland Salon and Innovation Day held in Cliff at Lyons, Kildare in September. Nicholas Reid, executive head chef at Almac, Craigavon, retained his Chef of the Year Ireland title with a Silver and Best in Class for Nicholas Reid, Sodexo Ireland his chargrilled Winter vegetable 2018 Chef of the Year. salad with black truffle custard and bulgar wheat, followed by Himalayan salt aged rack of lamb with smoked kohlrabi and a dessert of blood orange chocolate tart, blood orange sorbet and brûléed blood oranges. “Sodexo Live celebrates the culinary skill of our people and showcases the latest innovations in food trends and FM, with thought leadership workshops, a supplier retail village and a host of street food concepts and ideas to savour,” said Julianne Forrestal, executive development chef. “It’s a vital element of our people and craft development programme.” 10 • HRNI NOVEMBER
everyone,” said Cristina Diezhandino, global category director Scotch and managing director Reserve. “We recognise that food and drink culture is changing as more people become fascinated with flavour and how spirits can enhance the food occasion. Our new Global Gastronomer brings this movement to life and heralds the new age of the food and drink occasion, one which sees them working in unison to maximise flavour potential and create incredible taste experiences like the world has never seen before. “There is no person more suited to pioneer this position in our industry than Mark Moriarty, who, as a culinary explorer, successful business owner and a drinks enthusiast, has a skillset which lends itself perfectly to unlocking the potential of the Global Gastronomer and supporting our wider commercial development and innovation streams.” Moriarty said: “I can’t wait to work alongside the Diageo Reserve community and other industry thoughtleaders to bring these revolutionary brands to life through food – ultimately creating some incredible taste experience for consumers and encouraging them to see a great cocktail as a way of maximising the culinary moment.”
LAS VEGAS ENGAGEMENT FOR FORMER SERC STUDENTS
A
young couple from the Lisburn area, who met during their studies at South Eastern Regional College (SERC), have become engaged. A decade ago, Anthony Wylie came to SERC where he met the love of his life and now wife to be, Jade Smyth, while Anthony Wylie they were taking part in the and Jade Smyth Junior Chef Academy. The loved-up duo then enrolled to study levels 1, 2 and 3 in Professional Cookery before progressing to the catering apprenticeship. They started dating in 2011. Wylie spent months preparing to surprise Jade, and proposed during a helicopter ride to the Grand Canyon in August. The couple is planning to get married in October 2019 at Larchfield Estate, with SERC tutor Ruth Doherty making their wedding cake. Wylie is currently a sous chef at The Lock Keepers Cottage, while Smyth is a junior sous chef at The Merchant Hotel, both in Belfast. twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
restaurantprofile
The Lobster Pot, Strangford STEVEN KILGORE, PROPRIETOR, TALKS TO HRNI
welcoming and cosy feel in our bar and restaurant.
Steven Kilgore, proprietor and David Kennedy, manager.
WHAT’S ON YOUR MENU? Our menu has a wide selection of dishes available to suit everyone, from fresh Kilkeel lobster to local Dexter beef and Finnebrogue venison. Working closely with our Manager David and Head Chef Andy, we try to use as much local, seasonal produce as possible. DOES YOUR MENU CHANGE OFTEN? Our menu changes four times a year as we like to give our customers a variety of dishes throughout the year, using the seasonal produce available at that time. WHEN DID YOUR RESTAURANT OPEN? We reopened the Lobster Pot in 2014. Having visited the restaurant with family as a child and always having very fond memories, I wanted to reopen and restore this restaurant and bring back its famous reputation for great food and hospitality. TELL US ABOUT THE SPACE YOU HAVE We have a cosy front bar with a wood burning stove, which leads onto our Green Lounge function room and beer garden. Our front dining room has breath-taking views of Strangford Lough so, while eating, you can watch the boats sail past. WHAT FEEL ARE YOU AIMING FOR? We are aiming for a relaxed, warm,
www.hospitalityreviewni.com
visitors coming to Strangford. We host numerous film crews and recently hosted Gary Lightbody from Snow Patrol, while he was filming his recent music video on the Lough. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? Having a menu with a variety of dishes at affordable prices and ensuring that all our produce is fresh and local, while providing a warm welcome and great dining experience to all our customers. We are also members of Taste of Ulster and recommended by the McKenna Guide to Ireland. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? With Strangford becoming even more popular for tourists, we hope in the forthcoming year to extend our restaurant and services we provide, along with the addition of a boutique hotel on our premises as well.
Andrew Gargan, head chef.
WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We implement daily food and drink specials and introduce new and popular items to the menu throughout the year, while using social media platforms to promote these. WHAT IS YOUR FOOD SOURCING POLICY? We try and source as much of our food produce from as many local Northern Irish suppliers as possible, and use only the freshest and finest ingredients.
WHO ARE YOUR CUSTOMERS? Our customers vary from locals to tourists from all over the world. With Game of Thrones being filmed at Castle Ward, we have seen an increase in international
twitter.com: @Hosp_ReviewNI
7-11 The Square, Strangford Tel: 028 44881288 Email: info@thelobsterpotstrangford.com Website: www.thelobsterpotstrangford.com OPENING HOURS: Daily from 12-9pm
NOVEMBER HRNI • 11
foodprofile
THE ITALIAN JOB
MARK REILLY, EXECUTIVE CHEF ACROSS BEANNCHOR’S LITTLE WING CHAIN, TELLS ALYSON MAGEE ABOUT HIS RECENT ORIGIN TRIP TO PRONTOFRESCO IN PARMA, ITALY
Mark Reilly, right, with one of Pronto Fresco’s farmer suppliers
W
ith all tomatoes not created equal, Mark Reilly recently travelled to Parma, Italy to source the very best for Beannchor’s successful Little Wing chain of pizza restaurants. Alongside dough and cheese, tomatoes are integral to the quality of its pizzas, and Mark visited Prontofresco with Henderson Foodservice; appointed as main supplier to the eight Little Wing sites earlier this year. A whirlwind two-day trip encompassed the entire tomato production process from growing and processing to packing, while also taking in a parmesan factory and inspirational chef demonstration. Greci food group brand Prontofresco supplies a wide range of quality packed goods, and Little Wing will be using its tinned tomatoes as well as other lines from artichokes, asparagus and mushrooms to pumpkin puree. The group visited a farm producing the San Marzano variety of plum tomatoes, one of many suppliers to Prontofresco, with the latter seasonally processing 12 • HRNI NOVEMBER
around 80 trucks or 10,000 tonnes of tomatoes a day. “Prontofresco’s factory is one of the largest in the world, and the quality is very high,” says Mark. “They use really good ingredients, and everything’s tinned fresh without preservatives with a special lining on the tins so it doesn’t interfere with the flavour. “The scale of the factory was amazing and, with the tomatoes, it’s all done in a six-week time period in season and that gets you your entire production for the year. “Then they move on to something else in season, say artichokes or mushrooms, and it’s all canned when it’s at its best.” A highlight of the trip for Mark was visiting a parmesan factory which featured around 9,000 cheeses at different stages of maturity. “We were able to taste it and see how it was made from the milk coming off the trucks,” he says. “The parmesan gets more expensive, the longer it’s matured.” twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
foodprofile
From left, Mark travelled to Parma with Michael Lappin and Tom McKenzie from Henderson Foodservice
In addition to a minimum maturity period of 12 months, all Parmesan Reggiano is subject to tasting by an independent inspectorate before it is granted a stamp of approval. A lengthy demonstration by two Italian chefs, one of whom is a pizza master, meanwhile, guided the group through around 25 pizza recipes, a tasting of 20 prosciuttos, and a variety of other Italian dishes from antipasti through to desserts. “They basically cooked for me for four hours solid,” says Mark. “It was amazing and gave me a lot of ideas for products we could take back and make specials with. There were some new pizza bases, a yellow passata sauce which was quite nice on the eye, and lots of new meats and tinned products like pearl peppers which are really
Mark also got to see Parmesan Reggiano production during his trip
www.hospitalityreviewni.com
attractive on the pizzas.” Prontofresco also managed to fit in dinner at a historic local restaurant, hosting its guests for a six-course meal showcasing the best of local produce. Mark has returned from his trip enthused about how he can translate the inspiring ingredients and culinary styles onto Little Wing menus. “I’ve got an artichoke crostini in my head, and a wild mushroom crostini with rocket pesto and pea shoots on the go at the minute,” he says. “And with the pizzas, I’ve got a smoked tomato base going on one with some guanciale.” Ideally, Mark would love to take an annual trip for sourcing and inspiration. “It’s good for the relationship with the supplier, and to see what they’re developing with their chefs and you can take it back with you. If I could get away once a year, it would be very useful.” Working in catering for 17 years, Mark started out at The Plough Inn in Hillsborough and filled his first head chef role at an Italian restaurant in Melbourne, Australia. Returning to Northern Ireland as head chef at The Lock Keeper’s Inn in Belfast, he joined the Beannchor Group’s Bullitt Hotel last Christmas before moving into an executive head chef position overseeing Little Wing. Coming from a fine dining background, pizza has been a new focus for Mark, whose role involves introducing innovation and inspiration into the chain’s
twitter.com: @Hosp_ReviewNI
menus to ensure they don’t become stagnant. “Essentially what I do is go around all the kitchens, write their specials, check cleanliness levels and check all the food is going out the way it should be,” he says. “We’ve got a new vegan menu, which is proving to be really popular and getting some really good reviews, and a new dessert menu. “The pizzas can’t really change as they’re very popular and speak for themselves, so what I try to do is develop more options with specials.” Dough is produced off-site to a bespoke recipe, while all pizzas are cooked on-site in authentic woodfired ovens. Since taking up his role, Mark has ramped up rotating specials from every three to every two weeks across starters, main courses and desserts. “I’m trying to get it done quicker and quicker, so we can work with the seasons better,” he says.
An impressive array of Prosciutto di Parma in a local restaurant
Little Wing has grown rapidly since its first unit opened in 2009, with the eighth restaurant added in a beautiful old bank building on Conway Square in Newtownards. “The opening of it went very smoothly after all the practice runs we had, and the feedback’s been 100% positive,” says Mark. “With each new unit, we grow and learn from the last one and it just gets better. Hopefully we’ll get number nine open soon. “We’re always looking, and we try and find older buildings, something that needs rejuvenation instead of just building new. It’s a nice way of doing it and keeps it quite authentic.” Just like the pizza... NOVEMBER HRNI • 13
winterdrinks
A THIRD OF NI WORKPLACES HAVE THEIR CHRISTMAS PARTY BOOKED BY SEPTEMBER O ne third of Northern Ireland businesses had already booked their Christmas work do by September, according to a survey by Musgrave MarketPlace. The survey by the foodservice wholesaler, which operates local sites in Belfast, Lurgan and Derry~Londonderry, also found that 80% plan to have a work Christmas party this year and a generous 37% of companies cover its entire cost. Carried out among 200 Northern Ireland consumers, the Musgrave MarketPlace survey also found: THE PERFECT PARTY A massive 80% will opt for dinner and drinks in a hotel or restaurant while 7% will opt for drinks and nibbles. The work Christmas party is such a landmark occasion in the office calendar that 45% admit to starting to talk about what they are going to wear, and who is going to the party months in advance. The survey also reveals that, as a nation, we love to dine out, with 44% saying they will dine out up to four times over the Christmas period in addition to their work party. THE PRICE OF A PARTY The Musgrave MarketPlace Christmas party survey finds that 45% spend up to £40 per person on their Christmas party meal excluding drinks. One third (33%) pay for their own work party, while 28% say their company contributes to it. A further 37% say their company pays for everything.
FESTIVE FAVOURITES Wine is the most popular drink, with 32% opting for a glass of wine to get them into the festive spirit at the office party, while 25% say champagne or prosecco is their Christmas party tipple of choice followed by cocktails (14%) and spirits (11%). WHAT’S ON THE MENU? According to the Musgrave MarketPlace research, 27% of party goers would like to see more variety on the menu, 60% want traditional Christmas fare such as roast turkey and Christmas pudding on the menu, while 27% said they would prefer to see steak chicken and fish on the menu during the festive season. “Christmas is one of the busiest times for the foodservice industry and our survey reveals that many of us have already booked or are in the process of booking our Christmas party,” said Desi Derby, marketing director, Musgrave MarketPlace.
“It was also interesting to see that the demand for gluten- and dairy-free options on the menu continues to grow, and over half of restaurant owners are planning to add these options to their set menu this year. “In our own business, we have seen the free-from sector grow significantly. In the last three years we have added 200 new products to the range and sales in this category have grown by 80%.” Gerard Campbell, Jurys Belfast said: “Our Christmas preparations are already well underway at Jury’s Hotel. We start getting calls for bookings as early as July, but September and October are our busiest times for Christmas party reservations. This year, diners at our restaurants can expect classic Christmas favourites along with contemporary dishes, great drinks and a festive ambience. We would urge those thinking of coming to one of our restaurants over the Christmas period to book early to avoid disappointment.”
ROE&COZY WINTER WARMER
FOR A COZY GET TOGETHER WITH FRIENDS (MAKES 14 SERVES) INGREDIENTS 1 Bottle of Roe & Co 2 x Earl Grey Tea Bags 2 x Cinnamon Sticks 10 Star Anise, broken into pieces 168cl Boiling Water 140ml Honey 2 x Lemons 56 Cloves
14 • HRNI NOVEMBER
METHOD The preparation is in two parts. First, spice the whiskey by adding the tea bags, cinnamon sticks and star anise into the bottle. Leave for 20-30 minutes to infuse. Once the whiskey is ready, create individual serves for your friends by pouring 50ml of the spiced whiskey into your chosen glass. Top each serve with 130ml boiling water, 15ml honey and garnish with a lemon rind studded with 3-4 cloves.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
PREMIUM PINK GIN WITH A HINT OF
STRAWBERRY
www.unitedwines.co.uk
drinksnews
WINTER IS COMING…
BY MATTHEW FITZPATRICK, UNITED WINES The Whitley Neill family line up.
DRINKS BLOG FROM #DRINKSBLOGGERNI
I
s it really almost winter again?! I don’t know about you but it feels like it was only last week I was sitting in my garden drinking an Orchard Thieves and complaining about how warm it was, how sad! Thankfully winter has more to offer than just cold weather and going to work in the dark, much more in fact. For me, this time of year is all about being amongst friends with the fire lit, enjoying the craic along with some drinks whether that’s in my local pub or at home having a ‘quiet’ night in. Which brings me to the purpose of my blog – to take you through my favourite winter drinks (sampling is strongly recommended). Recently I have become a real gin enthusiast, and I can’t be the only one; over the past few years gin has taken the UK drinks market by storm, and is still the fastest growing spirit category. Recently this has been driven by an influx of flavoured gins with Whitley Neill accounting for 10% of all flavoured gins sold in the UK off trade (Nielson), and they are certainly not afraid to experiment. Their range includes rhubarb and ginger, blood orange and even quince, amongst others. Personally, my favourite Friday night drink is a bitter sweet negroni, but with a contemporary twist. Take Whitley Neill Blood Orange gin with its subtle liquorice
16 • HRNI NOVEMBER
and merging them with what is probably and coriander notes that add a real the best tasting cider on the market – balance to the citrus kick, and add it what a perfect match. as the base to your mixed drink (25ml From a trade perspective, statistics Whitley Neill Blood Orange Gin, 25ml suggest that more than half of your sweet vermouth and 25ml Campari over customers switch to a category they don’t ice.) Orange slice essential. usually drink over the festive period. If you’re not in the mood for gin, then Orchard Thieves Mulled Cider offers the winter months give us all the perfect you the chance to capitalise on this. excuse to reacquaint ourselves with some @WhitleyNeillGin #neverstopdiscovering /WhitleyNeill @WhitleyNeill In addition it also provides a unique of our favourite red wines that perhaps opportunity to extend the sales period have fallen by the way side in that long of the cider category right through what hot summer. In my role with United we all know is the busiest time of year, Wines, I regularly find myself writing by offering your customers an alternative a wine list for my on-trade customers. festive drink to warm them up on a cold One red grape varietal I always winter’s night. ensure to include is the increasingly We will be supplying a number of popular Malbec grape. It tends to on-trade Orchard Thieves customers be favoured amongst the more with branded urns to help them adventurous drinkers looking for a keep their mulled cider at the perfect greater degree of choice. Offering temperature. The urn also includes a wines such as Malbec will allow you starter pack of ingredients plus lots of to move more of your customers up branded heat-proof cardboard cups. If the wine list, away from the more typical varieties which tend to deliver you are interested in finding out more information, speak with your United a smaller cash margin. Wines sales rep. For me, the best Malbec for the money is Cigar Box Old Vine, from Mendoza in Argentina. The wine displays aromas of ripe plum along with subtle hints of vanilla. It stands out for its meatiness and intense rich flavour while still having a really smooth finish. Drink with grilled meat…or alone in your room with the door locked…you’re the boss! I hope you all agree that no collection of winter drinks would be complete without a mention of the festive season. That’s right; I’m talking about the Christmas period already! Specifically, Orchard Thieves Mulled Cider. Think taking all Orchard Thieves mulled cider. the classic flavours of Christmas WNG_FAMILY_LINE_UP_a4.indd 1
16/02/2018 17:13
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
drinksnews
FROM OUR BUSINESS TO YOURS U
nited Wines, the drinks distributor familiar to everyone in the on and off-trade across Northern Ireland, has made a significant investment in a major refurbishment of its Lurgan premises and a company rebrand. The company’s fresh new image, according to Managing Director Martin McAuley, reflects its ambition to be a true partner to customers, perfectly placed to help them succeed. “United Wines has grown significantly in the past number of years, expanding our portfolio of brands and becoming the distributor for Heineken in Northern Ireland, and we recognised that our brand image and name no longer was a reflection of the company we have grown to become,” said Martin. The company, which employs around 60 people, has a rich heritage in providing the licensed trade with quality products and service over the past 33 years. With superior core brands such as McGuigan Wines, Santa Rita and www.hospitalityreviewni.com
Marques de Caceres topping its wine offering, it has in recent times, taken on the distribution of the Heineken portfolio within NI including Orchard Thieves cider, Desperados and Birra Moretti as well as premium spirits including Caorunn and Whitley Neill. “We have seen fantastic performances from our key brands this year,” said Martin. “Orchard Thieves was very well received by the market and both Caorunn and Whitley Neill are riding the crest of the gin wave. The Freixenet brand is another that has performed well, with the Spanish label recently launching a Prosecco onto the market.” “At the same time as acquiring additional brands of course, we have been growing our workforce and so had outgrown our office space. We have invested in extending on our existing site, building high quality offices that we believe are future proof and can accommodate our growing staff numbers.”
twitter.com: @Hosp_ReviewNI
With quality to the fore, the company has a fully trained Heineken tech team on the road providing a vital service to the on-trade. “The tech team is an important cog in the company wheel. As part of our aim to be a ‘one-stop’ shop for our customers, the team is supporting them in delivering perfect products with every pour. The team services the whole of Northern Ireland and has been very well received by customers, with many taking the time to call the office to express their appreciation,” Martin continued. The company rebrand, which was developed by Kaizen Brand Evolution, plays to the core portfolio with a purple palette echoing the red grape. The U shape around an outline of a bottle of wine is fitting to United Wines position as a contemporary merchant, producing a logo mark that will undoubtedly resonate with customers. NOVEMBER HRNI • 17
drinksnews
NEW WHITE WALKER WHISKEY CELEBRATES GAME OF THRONES
I
n collaboration with HBO and Game of Thrones, Diageo has launched White Walker by Johnnie Walker, a limitededition Scotch whisky inspired by the most enigmatic and feared characters on the hit show. Created by whisky specialist George Harper, alongside the small team of expert blenders at Johnnie Walker, the innovative whisky is best served directly from the freezer, echoing the chilling presence of the White Walkers.
distilleries. Blender George Harper used the Frozen North as his starting point for creating White Walker by Johnnie Walker. “Whiskies from Clynelish have endured long, Scottish winters, not dissimilar to the long periods endured by the Night’s Watch who have ventured north of the wall - so it was the perfect place to start when creating this unique whisky,” he said. Jeff Peters, vice president, Licensing & Retail at HBO, said: “We knew there was fan appetite for a Game of Thrones whisky and, once we saw the vision from Johnnie Walker for a way to collaborate, we knew the idea was perfect and the time was now.” White Walker by Johnnie Walker will be available in Northern Ireland exclusively in Tesco, from November 2018 until supplies last.
The bottling brings you right to the Frozen North with an icy white and blue design along with the iconic Johnnie Walker Striding Man now fashioned in armour to fit in among the ranks of the Night King’s forces. Utilising temperature-sensitive ink technology, fans will be reminded that Winter is Here from an unexpected graphic icy reveal on the bottle when frozen. The Scotch has notes of caramelised sugar and vanilla, fresh red berries with a touch of orchard fruit and features single malts from Cardhu and Clynelish – one of Scotland’s most northern
WKD CREATES THEMED CAULDRONS FOR HALLOWEEN
S
HS Drinks, owner of WKD, the UK’s number one traditional RTD1, will be generating a visual impact in on-trade outlets this Halloween by providing thousands of WKD Cocktail Cauldrons from which to serve themed cocktails. The moulded cauldrons are complete with authentic-looking feet to keep them stable, and a pouring lip to aid sharing. SHS Drinks has worked hard over the years to help licensees make the most of the growing Halloween sales opportunity and this year’s branded cauldrons will build on the continued popularity of WKD-based sharing cocktails and are set to be a hit with consumers. The biggest dilemma for pub-goers will be in choosing an appropriate cocktail. To help resolve this, WKD is offering a range of special Halloween recipes, each giving groups of friends the chance to enjoy the UK’s leading RTD1 mixed with complementing spirits and soft drinks: Cheeky Vamp – (with WKD Blue); Manghoul – (with new WKD Mango Crush); Bloody Berry – (with WKD Berry); and Venom – (with WKD Blue). To help staff prepare the cocktails 18 • HRNI NOVEMBER
quickly and efficiently, a mixing guide is being provided. The guide instructs that each cauldron is designed for sharing and should be served with glasses. As well as the cauldron-related activity, SHS Drinks will also be providing outlets with a range of fun Halloween PoS items created in a suitably spooky WKD style. A huge social media competition will raise awareness of the on-trade activity and give a few lucky consumers the chance to win their very own 1.4L WKD cauldron, along with all the ingredients required to mix the WKD Halloween cocktails at home. “Halloween is becoming a bigger and bigger event in the on-trade calendar each year,” said Amanda Grabham, head of Brand Marketing – Alcohol at SHS Drinks. “We’re reflecting this growing importance by providing licensees with in-outlet support that not only generates footfall and drives sales, but also helps create a great atmosphere and sense of occasion for consumers.” 1Source: Total RTD category combined value (£): CGA On-trade MAT to 21.04.18 and Nielsen Take Home MAT to 14.07.18
From left, John Wilson, Sara Rodgers, John Crawford and Ciara Carberry. Photo credit: Press Eye/Darren Kidd
DIAGEO SHOWCASES ROCKSHORE AT TESCO TASTE
I
rish lager Rockshore was the star of the show on Diageo’s stand at this year’s Tesco Taste Festival. From the brewers at St James’s Gate, Rockshore is a light and refreshing tasting lager. Visitors to the event had the chance to sample Rockshore Irish lager for themselves in both draught and bottle formats. With an ABV of 4% and 106 calories per bottle, Rockshore was launched in February 2018 in pubs, bars, restaurants, off-licences, supermarkets and convenience stores throughout the country. “People are increasingly looking for choice, particularly among beers and lagers offering a refreshing and light taste,” said John Crawford, Diageo NI channel manager. “Brewed using only four quality ingredients, Rockshore is the best light tasting lager our brewers have ever created and we’re delighted to give people the opportunity to try it at Tesco Taste Festival 2018.”
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
COCKTAIL OF THE MONTH
HARD TIME
35ml The Kraken Black Spiced Rum 10ml Crème de Cacao 10ml Disaronno 10ml Frangelico 10ml Chocolate syrup 10ml Roasted hazelnut syrup
COCKTAIL MONTH of the
WITH THE KRAKEN BLACK SPICED RUM In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the
superb premium spirits brands presented by Proximo. Rhys Uprichard, cocktail bartender at Henry’s Belfast, creates a cocktail featuring The Kraken Black Spiced Rum. THE KRAKEN BLACK SPICED RUM The featured spirit in this month’s signature serve is The Kraken Black Spiced Rum.
HARD TIME 35ml The Kraken Black Spiced Rum 10ml Crème de Cacao 10ml Disaronno 10ml Frangelico 10ml Chocolate syrup 10ml Roasted hazelnut syrup
METHOD Combine ingredients Shaken & double strained into a coupe Coupe rimmed with cocoa powder “The Kraken is one of my favourite rums, and I think each component of the drink plays on one of its flavour characteristics,” says Rhys. “You’ve got the nuttiness with the Frangelico, the chocolatey vanilla with the Crème de Cacao and, all together, it’s just a brilliant drink.”
about the bartender
Rhys is relatively new to Henry’s, on Joys Entry in Belfast, and has only been working in the trade for two years. “Whenever I first started, it was a side job just for the weekend and it bored me a bit,” he says, but a move to The Stokers Halt ignited a passion for the art of bartending. “About a year ago, I was offered to go full time in The Stokers Halt and, from there, my love for all things drink took off,” says Rhys. “I’ve got a lot of friends in the bartending industry, who are doing really well, and I just want to learn and do as much as I can with bartending.” The social aspect of the job is a further draw. “You never know who’s going to come through the door any day,” he says. “And there’s just so much you can learn about. I’m a firm believer that every single bartender out there can teach me something, and I can teach every single bartender something. There are just so many different things to learn, and nobody’s ever going to perfect it.”
Rhys Uprichard, cocktail bartender at Henry’s Belfast.
THE KRAKEN BLACK SPICED RUM® AND OTHER TRADEMARKS ARE OWNED BY PROXIMO SPIRITS. © 2018 THE KRAKEN BLACK SPICED RUM.
.......
Additional Facts:
* * * * * *
.......
6 out of every 10 bottles of Vodka sold last Christmas was Smirnoff1 Over half of Gin purchases last Christmas were Gordon's. Gordon's London Dry 1 Litre was the top selling SKU, Gordon's Premium Pink 70cl was the second top selling SKU1 Baileys sales were +19% Christmas 2017 Vs Christmas 2016 1 Carlsberg is the No.2 Lager1 Hop House 13 is the fastest growing Irish Lager +36% 2 Rockshore is the No.4 Lager already (less than a year since launch) with 7.7 % share of Lager2
.' .
��{Zf�/l�ri "1Q01<� 'l'tr,i l'l""IE:s
97z_o ORlG l NAL
/,,., . I ,1'1 ·a//?•, I c,, ,, •1/7/;L ck ff)l,i,s)j, 'lnr11 ('
FILTERED
-'-,"'a '\.. ..,
®
@l??�a?t'�.:11§ y
.
tl.i
··•'
/!' TRA
'
���EXPORT STRENGTH DISTILLED
F_ou: !�� s � BOT
HADE FROM THE WORLD S
1
ANIC US -�
advertorial
UNITED WINES TECH TEAM OFFERS FIRST CLASS SERVICE
The technical team
A
s part of the company’s comprehensive service to clients, United Wines’ dedicated Heineken technical team specialises in the installation and maintenance of beer and drinks dispensing, providing bars, clubs, restaurants and hotels across Northern Ireland with a firstclass professional service that is greatly appreciated by customers. The team of three, led by Colm McCann, supported by Emmanuel Smyth and Joe McCourt, provides a bespoke service, quality products and workmanship helping outlets not just with quality but efficiency. Hospitality Review spoke with three of the outlets which have seen the United Wines Heineken tech team make a positive impact at their business. BITTLES BAR John Bittle from Bittles Bar in Belfast who recently installed four new taps, Amstel, Cute Hoor, Cute Hoor Red and Orchard Thieves, commented: “We had the old system in place for over 30 years. I had approached other companies and 22 • HRNI NOVEMBER
Bittles Bar, Belfast
Pictured: John Bittle
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
advertorial considered changing the system but only the United Wine’s Heineken technical team were willing to assist with the challenges we faced. “Located in the heart of the City Centre, we are very limited in space. The new system means we have reduced the number of coolers we need from four to one. Removing three coolers was such a benefit as it reduced energy costs, lowered the heat behind the counter and has made cleaning a lot easier. “We have 14 taps in our premises, so draft beer is paramount to our business. The new system has seen the quality, standard, temperature and presentation of the products dramatically improve. This means the overall customer experience has improved which is essential in encouraging people to buy more, come back and recommend us and our products to others. “I can’t recommend the technical team enough. They were professional and went above and beyond, adapting to the working space restraints and working around the clock to accommodate the business.” THE LAGAN BAR AND SIP & STONE Alistair Campbell is operations manager with Belfast Air & Rail, SSP Group, and oversees The Lagan Bar and Sip & Stone at Belfast International Airport. Alistair commented: “The Heineken tech team has played an important part in the refurbishment of the two bars. The guys were easy to work with, professional, and efficient in their job as contractors.
The Lagan Bar and Sip & Stone
Pictured: Alistair Campbell, Christine McGeown, Chris Mills (United Wines) and Cathy Groundwater
“Since we started working with the team, our speed of service has improved and we’ve also been able to provide customers with a better offering and more choice. “Being located in the airport, we serve a diverse range of customers, so we need to have brands that appeal to many different types of people. The Heineken range is a good fit for us, and many people recognise the company as a sponsor of big sporting events in and around Belfast. In a busy environment, the extra functionality and the reliability of the installation provided by the team has also been helpful. On top of that, Havana Bank
the team is very reliable and quick to respond if we experience any issues.” HAVANA BANK Within the last year, Havana Bank has installed Heineken Cool Flow Technology (CFT), an innovative draught system that delivers consistently great fresh pint quality. As the system can be set up under the counter, it eliminates the need for a cold room which is ideal for premises with limited space. With minimal line from keg to tap, line cleaning is not an issue, and this also ensures that quality is guaranteed every time. “The Heineken tech team’s customer service is second to none,” said Michelle McCole at Havana Bank. “The installation was completed quickly and efficiently, and the team insured it was set up before opening hours so that we could continue to serve our customers during lunch. We have had no issues since installation! “As a small business with no space for a keg room or cold box, the new system solved all our problems as when the Heineken goes through the system it pours the perfect pint every time, at the cold temperature that a traditional ‘kegroom’ would have. “When relying on returning customers as we do, quality is hugely important, so when you are able to offer an excellent pint with each pour customers do return. “The tech team has not just provided us with product improvement but has also made minor suggestions that when implemented have helped us provide the perfect product. If I was asked to score the team, I’d give the guys 10 out of 10.”
Pictured: Michelle McCole
For further information on the Tech Team, please contact United Wines on 028 3831 6555 www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
NOVEMBER HRNI • 23
Hotel Forecast Report launched at Exchange A major new forecasting tool has been launched by the Northern Ireland Hotels Federation and STR; a tool that will help hotels navigate stormy seas ahead. Over the last year, the Northern Ireland Hotels Federation has reported widely and commented extensively on the growth that has been taking place in the hotel sector. In Belfast it was impossible to miss the expansion, given the number of cranes dominating the skyline. Whilst there has been a focus on Belfast, expansion is a Northern Ireland story, bearing testament to the tourism sectorâ&#x20AC;&#x2122;s ability to create employment and wealth on a region-wide basis. Approximately ÂŁ500m has been invested in the current expansion phase creating around 1,000 jobs. There are now 141 hotels in Northern Ireland with a complement of 9,177 bedrooms. It seems that every time we agree an exact figure, another tranche of rooms have been released. Room numbers have climbed steadily throughout with a further 500 in the pipeline. Belfast in particular has experienced significant growth with a 31% increase in rooms. However, it is anticipated that new builds in Belfast will slow in 2019. However, the market is far from dormant. 2019 will see expansion in Derry-Londonderry and the Newry and Mourne region. There are also several planned developments for the North Coast but these remain dependent on what has become a protracted planning process. Green shoots of growth are appearing in a number of other locations as many seek to make the most of an expanding tourism sector. After a long hot summer, the reality of the new hotel landscape has become apparent. Recent figures have shown a stutter in the Belfast market, with occupancy and rate experiencing a downward turn. While demand for hotel rooms has grown over the last year, but it hasnâ&#x20AC;&#x2122;t kept pace with the increase in supply. The NIHF has been working with leading benchmarking company STR to produce a
forecast for the market. STR work with Tourism Economics, part of Oxford Economics, to forecast for 78 cities world-wide. Belfast will join this grouping giving those in the market the opportunity to look at future trading, assess performance and revise their sales strategy accordingly. The methodology is a complex one, overlaying market conditions with a suite of models to accurately track and forecast hotel performance across a number of markets worldwide. Data is augmented with specific intelligence to determine the additional effect on hotel demand and ADR of any events hosted within that market. The key drivers include GDP, currency and net wealth. A full briefing on the forecast took place at the Business Breakfast at Hospitality Exchange 2018 giving an insight into the coming year and the challenges ahead. These market snapshots show a stormy 2019 with volatility in the market. Overall analysis shows a reduction in occupancy levels and a decline in rate. Demand is growing but this needs to be accelerated with a number of interventions including increased promotion, a bigger marketing budget and a proposition of scale for Northern Ireland along the lines of the Wild Atlantic Way. Measures like this will allow the market to adapt to and absorb new supply. There has been a seismic change in the market and a response of equal measure is required to create new business. The challenges, aside from growing the market, are still centred on issues around skills and staffing, as well as Brexit, which has resulted in considerable uncertainty in the market. Added to this are the issues around tax, in particular VAT, access constraints and capacity at key attractions.
Chart: Northern Ireland, Occ, ADR & RevPAR % change, Historic 2012-2017, Forecast 2018-2022. Source: STR
What’s in store for Northern Ireland?
The Belfast Boom
Steady Story Derry-Londonderry
» Supply reducing over the coming two years after a period of rapid growth. » Demand high in 2018 but reducing significantly in 2019 and 2020. Demand also does not meet the supply curve for an extended period estimated to be 2022. At this stage the market will have absorbed the current supply and a new cycle of growth is forecast to begin. Visitor numbers as you would expect are also set to grow over the period. » Occupancy falling in 2018 and 2019. » Average Daily Rate falling in 2018 and again in 2019. » RevPAR down in 2018 and dropping significantly in 2019.
» Supply dropping significantly in the coming year after a period of rapid growth but more product in the pipeline after 2020! » Demand high at the start of 2018 but reducing significantly into 2019 and will struggle to meet market influx. Demand also does not meet the supply curve for a considerable period but this could be further influenced by more supply coming as indicated in the pipeline. » Occupancy falling in 2019 and slowly returning to small growth in 2020. » Average Daily Rate knocked in 2019 but steadies in 2020 with RevPAR following a similar trend.
» Supply due to come on stream in 2019 and 2020. City could grow by 25% in terms of rooms over the coming year after a period of rapid growth but more product in the pipeline after 2020. » Demand building in 2018 albeit slowly until 2020. » Occupancy reducing as new supply enters the market but showing an upward trend in 2020. » Average Daily Rate shows no major change in this metric with little movement until 2021. » RevPAR reducing until 2020 but returning to a positive from then.
You can see why the market is experiencing a shudder as we come to the end of an era of exceptional trading. On a positive note, the opportunities of a well invested larger hotel sector are many, from improving the attractiveness of a destination, to enhancing the ability to attract bigger events and larger conferences. The local hotel sector has strong prospects. There is a good mix of international brands plus a number of unique Northern Ireland products. There’s a room to suit any budget and the customer now has more choice than ever before. Attracting more visitors is paramount. We need to increase the size of the tourism cake to ensure that each hotel gets a good slice of business.
With three and a half million rooms to sell in 2019, a step change in activity is required. Demand is increasing and with increased marketing intervention could be further stimulated. Having spent in the region of £500m, the hotel sector is keen to see a return on this investment and a realisation of the industry’s potential. An in-depth forecast for the Belfast market is available to buy from STR and will be updated quarterly in 2019. Data on a high-level view for Northern Ireland and the Derry-Londonderry markets has been created specifically for Hospitality Exchange and may come to market NORTHERN IRELAND dependant on industry HOTELS FEDERATION interest.
hotelnews
BISHOP’S GATE HOTEL NAMED AA HOTEL OF THE YEAR NI
B
ishop’s Gate Hotel in Derry has scooped one of the main accolades in the UK hospitality sector, having been named as AA Hotel of the Year (Northern Ireland) 2018-19. Having opened its doors in March 2016, within the hotel’s first year of trading, it exceeded both occupancy and business targets and continues to go from strength to strength, winning a raft of awards in the process. “Bishop’s Gate has a commitment to excellence at its core, and our amazing team strive to exceed customer expectations at every occasion,” said Ciaran O’Neill, managing director of Bishop’s Gate. “This accolade shows that their dedication, enthusiasm and expertise is recognised and appreciated by visitors.”
From left, Claudia Winkleman, presenter; Ciaran O’Neill, managing director of Bishop’s Gate and his wife Anne Marie; a representative from category sponsor, SKY; and Simon Numphud, managing director of Hotel & Hospitality Services, AA Hotel Services.
TITANIC HOTEL BELFAST MARKS FIRST ANNIVERSARY
From left, David Goodwin, concierge, and Adrian McNally, general manager.
T
itanic Hotel Belfast celebrated its oneyear anniversary on September 10, with the Harcourt Developments-owned hotel marking the occasion with a host of activities for guests and staff alike. Since opening in 2017, Titanic Hotel Belfast has welcomed over 55,000 overnight guests through its doors, giving an average occupancy rate above 80%, surpassing an average room occupancy rate in Belfast for August 2018 of 73%*.
Visitors came to the hotel from 85 different countries around the world, curious to find out more about Titanic and the Belfast workers who built the famous ship. “We have a truly unique offering here in Belfast, giving visitors the chance to eat, stay and play in the very spot the Titanic was built,” said Adrian McNally, hotel manager. “We have welcomed thousands of guests eager to explore the history of the ship and 12 months after opening, still have people visiting the hotel every day to find out more about Harland and Wolff and the Titanic Quarter. “Our food and beverage offering has proved to be successful with local diners, too. We have catered for over 95,000 across our Drawing Office Two bar, Wolff Grill restaurant and Heritage banqueting rooms and the exquisite Harland Bar has popped the cork on over 2,000 bottles of champagne.” *73% occupancy rate published by tourism statistics branch NISRA on September 6, 2018.
BELFAST HOTEL BOOM FAILS TO STIFLE A SURGE IN ROOM RATES
T
he cost of staying overnight in a hotel in Belfast has increased by an average of £5 to reach £80 in the past year, a new report from business advisers PwC has found. Despite a boom in new hotels creating more competition and pushing occupancy rates down, Belfast is now the fifth most
26 • HRNI NOVEMBER
expensive city in the UK to book a room. The PwC Hotels Forecast 2019 suggests that the average daily rates in the city increased by 5.5% from £75.67 in June 2017 to £79.80 now. The rise is considerably higher than the UK average (0.8%), making it the third fastest-growing rate of 22 cities.
SOUTH BELFAST GETTING TWO NEW HOTELS IN £40M PROJECT BY MARGARET CANNING
T
wo new apart-hotels could be on their way to Belfast in an investment of over £40m by one of Northern Ireland’s biggest property developers. Patrick Kearney, owner of boutique hotel Ten Square in Belfast City Centre, is launching a bid to bring the brand to locations at Stockmans Way and Apollo Road. The Ten Square apart-hotel at Stockmans Way would be known as Ten Square West, with its sister property at Adelaide Business Centre on Apollo Road known as Ten Square South. A spokesman for Kearney’s company, Kilmona Property, said Ten Square West would mark an investment of around £18m in an 82bed hotel and 46 apartments. And at Ten Square South, an apart-hotel of 87 bedrooms and 26 serviced apartments would represent an investment of around £23.5m. It would also feature 14 business studios and 10 studios for living or working. Apart-hotels are a hybrid of hotels and apartments, run through a hotel operator. Andras Hotels currently operates the Cordia-serviced apartments on the Lisburn Road, while Dream Apartments operates serviced apartments in locations including the Obel Tower and Titanic Quarter.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
3047_NI
Powering businesses in Northern Ireland across hospitality, retail, manufacturing and distribution For further information on our products and services please contact our Business Sales Support Team at 0800 056 9914 or visit electricireland.com/business
Smarter for Business
3047_NI_BUSINESS_TRADE_HOTEL_220X307.indd 1
03/10/2018 10:58
hotelnews
ROE PARK SAYS ‘I DO’ TO WEDDING INVESTMENT F
our-star Roe Park Resort in Limavady is investing £500,000 in its awardwinning facilities in response to growing demand for its range of wedding and event services, following on from a recent £1m investment in its 18-hole parkland golf course. Already well-established as an event, conference and wedding venue, the investment in the Resort will include the expansion and redesign of its main function room, the Roe Park Suite, increasing capacity by 25% to accommodate over 300 guests. The new-look suite will include its own bar and private entrance, making it totally self contained while extensive landscaping of the grounds will create sheltered spaces for outdoor drink receptions. The refurbishment and expansion plans will also see the renovation of its restaurant, Greens, as well as a phased refurbishment of its 118 bedrooms. The design project will be led by Dungannon-based interiors expert Philip Rodgers, with work to start this January and completion due by spring 2019. “We’ve always been a very popular wedding destination – with over half of our bookings coming from counties Derry and Antrim,” said Michael Marshall, general manager of Roe Park Resort. “However, over the last 12-18 months we’ve grown our reach, with a 40% increase in bookings from those living in Donegal, Mid Ulster and the eastern counties.”
A CLEAN SWEEP OF AWARDS FOR ROE PARK
A
talented housekeeper at the award-winning Roe Park Resort, Limavady, has been recognised by the British Institute of Cleaning Science (BICSc) as NI’s Cleaning Operative of the Year in the Hospitality Industry category. Emma Averill, who has been a member of the Roe Park team since 2015 as a housekeeper and more recently as a social media assistant, was recognised by the judges for her outstanding customer service, focus on excellence and exceptional eye for detail. Now in their 15th year, the BICSc Annual Awards are considered to be one of the most prestigious events in the cleaning industry’s calendar and celebrated excellence across sectors during a recent gala breakfast event at Belfast City Hall. “We are delighted that Emma has been recognised for her outstanding commitment to customer service and housekeeping,” said Michael Marshall, general manager of the Roe Park Resort. “A personable, talented and creative member of the team, she also assists our marketing department as social media assistant. Our staff strive for the best results possible in every area of the hotel, and we are proud to have Emma on our team.”
From left, Colm McGrath, chairman of MBICSc; Cleaning Operative of the Year winner Emma Averill; and Liga Cielava and Sophie Nicholl from Roe Park.
DOBBINS INN HOTEL AWARDED THREE-STAR GRADING
D
obbins Inn Hotel, located in the heart of Carrickfergus, has been awarded a three-star grading by Tourism NI under its Accommodation Grading Scheme. A family-run hotel, located close to the Castle and Marina and at the beginning of the Causeway Coastal Route, Dobbins Inn Hotel is a popular establishment and a listed building with many period features. The hotel restaurant is said to be a hidden gem, attractively finished with good quality furniture, décor and lighting while bedrooms are also finished to a high standard and feature modern conveniences.
28 • HRNI NOVEMBER
“The Dobbins Inn Hotel is steeped in history and folklore and our family are particularly proud to be a part of that,”
From left, Cathy McCormick, quality & standards schemes coordinator at Tourism NI, and Kirsty Fallis, manager, Dobbins Inn Hotel.
said Kirsty Fallis, manager and daughter of Maureen and Derek Fallis who have owned the hotel since 1978. “First built in the early 13th century by the Norman Knight Reginald D’Aubin, historic renovations began in February of this year to investigate how much of the 14th century remains behind the now modern exterior of the hotel. “As a family, we have worked hard to bring the proud history of this hotel back to life and to secure its place as part of the built heritage of Carrickfergus. We look forward to welcoming many more visitors to the Dobbins Inn Hotel in the months and years to come and hope they enjoy their stay with us.”
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
Search online: Hospitality Ulster
NOMINATE NOW VISIT: HUTOP100.ORG
The Top 100 Hospitality Businesses Awards are back for 2019, and there’s another glittering gala night in store for 100 deserving Northern Ireland pubs, hotels and restaurants. Recognising the Top 100 Hospitality Businesses who through their premises, staff and product offer, encompass the very essence of our unique hospitality industry – going the extra mile to deliver a great customer experience that matches both their target market and customer demographic. Nomination Guidelines* • All pubs, restaurant and hotels with a licence in NI are eligible for nomination
• Multiple nominations have no bearing on the judging process, we just need one!
• Eligible businesses must have been trading for at least six months prior to nominations closing
• In the event of identical scoring, the judging process will factor in a simple tie-breaker question, which is filled in as part of your nomination.
• Nominations can be submitted by anyone! It’s an open call, and that includes actual premises owners
Nominating could not be simpler and what’s more, anyone can nominate. To nominate, and for full details on the awards and this year’s judging panel simply visit www.hutop100.org
hotelprofile
HOTELHUB
THE STATS
EVERGLADES HOTEL, DERRY
P
osting record turnover across its 42-year history last month, “Everglades Hotel has had a great year with occupancy at a record high,” says Neil Devlin, general manager. “Since the opening of our Grand Ballroom in April 2017, we are delighted to report a 33% increase in weddings and a 15% increase in business events. It is now the largest event space in the North West and we can accommodate a wider range of larger conferences, gala dinners and business Neil Devlin functions which we previously couldn’t. “Our continued success has been recognised through a number of prestigious awards including Best Accommodation provider at the North West Business Awards. I have been named General Manager of the Year, and we also picked up the Gold Award for most valuable contribution for Hospitality at the annual Floral Competition 2018.” And looking ahead, Everglades will be investing in its kitchen to accommodate the growing events and weddings side of its business. “The hotel’s Grand Ballroom enables the Everglades to attract new events to the city including larger conferences, so we will be working hard to continue to target this market,” says Devlin. “We will also be hosting an increased number of tribute shows throughout the winter months, which again benefits Derry-Londonderry as a whole as a lot of the guests coming to the shows will stay over and explore the city at their leisure.” Challenges for the busy hotel include patience during the inconvenience of ongoing works to the A6, which will benefit access in the long term and, of course, potential border issues around Brexit.
30 • HRNI NOVEMBER
HOTEL OPENED: 1976 OWNERSHIP/REFURBISHMENT HISTORY: The Everglades Hotel was built in 1976, and privately owned by Vincent Armstrong, who also owned CVA Road Freight in Derry. Built on marshy land, the hotel was named in a direct nod to the Everglades in Florida. Inspiration was also taken from Alistair Cook’s Letters from America. The first general manager was John Herlihy, who managed the hotel until 1980. Hastings Hotels purchased the Everglades in 1993 and has continued to invest in the property through its continuous renovation programme; most recently a £1.5m refurbishment of the Grand Ballroom last year. EMPLOYEES: 85-plus including 10 managers, 20 full-time, 10 part-time & 45-plus casual staff ROOM NUMBERS: 64 STAR RATING: 4 STYLE: Overlooking the River Foyle with views across the hills of Donegal, the hotel is tastefully decorated and furnished to the highest standards. MARKET POSITIONING: Mid-market. GUEST PROFILE: The Everglades is the perfect base for business and leisure guests and attracts guests from around the world; particularly America, Australia, Asia and Canada. USPs: The hotel boasts elegant décor, a contemporary restaurant, bustling bar and relaxing lounge and offers a versatile choice of event space that can cater for everything from small meetings to large conferences and gala dinners. The Grand Ballroom is the largest facility of its kind in the North West and can accommodate up to 650 people. FOOD & BEVERAGE: Grill Restaurant: Full A La Carte. Library Bar: Light lunches and pub grub style menu in evenings. Function Bar: Extensive range of beverages. Five function rooms with Grand Ballroom hosting up to 650 people. All food in the hotel is locally sourced where possible and its chefs create a wide array of dishes using the finest locally-produced and seasonal produce.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
q&a
A DAY IN THE LIFE and Belfast. However, we are very centrally located, just off the main Belfast-Derry route, and with the help of the whole tourism sector, we wish to ensure people come to Bellaghy to immerse themselves in an authentic experience through the work of Seamus Heaney. OUTLINE A TYPICAL DAY I am very pleased to say, I don’t have a typical day as such. I suppose, like everyone nowadays, the day involves the ubiquitous emails quite a bit. A more pleasurable aspect of the job is working with the team here, with the wider Mid Ulster District Council staff (owner and operator of HomePlace), and engaging with the local community and businesses, plus key stakeholders such as the Arts Council, Tourism NI and Tourism Ireland. And, at the core of everything we do, is providing a memorable experience to our visitors to ensure the reach of HomePlace spans right across the world.
BRIAN McCORMICK
MANAGER, SEAMUS HEANEY HOMEPLACE WHAT IS YOUR CURRENT ROLE? I manage Seamus Heaney HomePlace- an arts, literary and visitors centre dedicated to the life and work of the Nobel prize winning poet. I took up post in November 2015, just under a year before we opened HomePlace, and a major part of that initial period was pulling together a team of people to staff the building. We now have a team of 20, who I work alongside to provide a world-class experience to our visitors. We have very high standards at HomePlace and, as a team, strive to achieve these on a daily basis. WHAT IS YOUR BACKGROUND? Before taking up this post, I owned the Tumbledown Bar, Moneyglass for 11 years. Before that, I worked for the Western Education & Library Board for 10 years, so I’ve had a variety in my career, which I think is very beneficial. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part is the team of people I work with. We have a genuinely great rapport here and, collectively, we’re providing an exceptional experience for people who come. It is such a pleasure to bring the work of Seamus Heaney to so many people, and one of the most rewarding aspects is seeing first-hand the emotional impact the words have on visitors from all over the world. The worst part is trying to make enough time to do all the things we wish to achieve at HomePlace. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Challenging for us, here in Bellaghy, is the fact the tourism sector wouldn’t have traditionally been strong in this area. This is the only place a building of this nature could be based; Seamus Heaney was born and bred, and spent his formative years in this area, and is buried just on the edge of Bellaghy village. However, it still provides us with a challenge in that tourists are generally attracted to more established areas such as the Causeway Coast www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
PROUDEST MOMENT OF YOUR CAREER TO DATE We’re a very young facility and we actually just celebrated our second birthday on September 30. I suppose the most memorable occasion for me was actually our opening event. It was such as pressurised time and we wanted to put our best foot forward from the outset, and the event turned out to be an absolute joy. It culminated with a performance by nine musicians from places as far afield as Japan, Poland, and the US - countries Seamus Heaney had a real affection for, and the performers used his work as a catalyst for an entirely new piece of work called LifeCycle. To hear that piece of music performed in our just-opened theatre, The Helicon, was a very moving occasion. Over the last two years, we’ve been striving daily to ensure we adhere to those early highest of standards. BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR Seamus Heaney left us an amazing body of work, much of it centred on this area, and this has provided us with an absolutely magnificent opportunity to promote and celebrate those words. And we have found great support from the local community. The village of Bellaghy is undergoing a real and positive transformation on the back of our progress at HomePlace, and this is something we can all be very proud of. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? The difficult part is unwinding and getting myself switched off but to help do that, I like to socialise, listen to music and go to see live gigs. I also play a little golf- not as much as I would like to though, and I really enjoy watching my son Fionn play football for Lavey and Magherafelt Sky Blues. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I don’t know if I’m pleased to say, or embarrassed to admit, I have seen Bruce Springsteen live probably some 40 times in various places in Ireland, England, Europe and the States. It’s actually been a couple of years since I’ve seen him, so I’m feeling a bit of Springsteen withdrawal… NOVEMBER HRNI • 31
tourismnews-attractions ICE ACADEMY SKATES INTO ITS SECOND YEAR The Northern Ireland Ice Academy welcomed its second intake of students last month, with 20 care experienced young people taking to the ice for the first time with the Stena Line Belfast Giants. Over the next six months, the young people will develop a wide range of new skills and attributes that seek to improve life chances. The Academy programme includes ice sessions with the Belfast Giants, coupled with professional ‘off the ice’ training, including sessions in communications, diversity, innovation and skills training. At the end of the Academy, which is funded by the Department for Communities and Odyssey Trust, the students will be officially recognised as 2018/19 Community Giants.
TOP AMERICAN TRAVEL AGENTS CHECK OUT BELFAST A leading US tour operator – SITA World Tours – and some of its topproducing travel agents have been visiting Northern Ireland, as guests of Tourism Ireland and Tourism NI. The aim of the visit was to showcase some of the many things to see and do here for American holidaymakers and enthuse the travel agents about selling Belfast and Northern Ireland. Their busy itinerary included the Giant’s Causeway, a Toast the Coast food tour, Titanic Belfast, HMS Caroline and Belfast City Hall, as well as a networking dinner with some Northern Ireland tourism companies.
SOCIAL SUCCESS FOR TOURISM IRELAND Tourism Ireland has been voted the number two tourist board for best use of social media in France. The award ceremony – organised by We Like Travel, an agency specialising in social media and travel – took place at IFTM Top Résa in Paris, the largest travel trade exhibition in France. Tourism Ireland came second in the Best Overseas Destination category, with Mauritius Tourism voted number one and VisitBritain number three. The criteria by which the tourist boards were evaluated included social media strategy, presence and performance on Facebook, Twitter and Instagram. 32 • HRNI NOVEMBER
BELFAST RECOGNISED AT LONDON TRAVEL AWARDS
B
elfast was named as Best Events Destination, and the newlyrepositioned ICC Belfast (formerly Belfast Waterfront) as Best Venue, at the Conference and Incentive Travel magazine Awards in London on September 21. Boosted by investment in world-class conference venues, attractions and experiences, Belfast triumphed over competition from event destinations Monaco, Rotterdam and Dublin, and venues London’s ExCeL and the Convention Centre Dublin. The City has welcomed over 55,000 national and international conference delegates in the 12 months to June 2018, a 77% year-on-year increase and generating £52m for the local economy, according to Visit Belfast. “Tourism is centre stage in supporting the aspirations of the Belfast Agenda: where everyone benefits from a thriving and prosperous economy; where Belfast is welcoming, safe,
From left, Belfast Lord Mayor Councillor Deirdre Hargey; Gerry Lennon, chief executive of Visit Belfast; Susie Brown, interim director of corporate development at Tourism Northern Ireland; and Catherine Toolan, managing director of ICC Belfast.
fair and inclusive; and where Belfast is a vibrant, attractive, connected and environmentally sustainable destination,” said Belfast Lord Mayor Deirdre Hargey. Gerry Lennon, chief executive of Visit Belfast, said: “These awards are judged by a panel of events industry experts, and will be invaluable to Visit Belfast and the wider city as we work to meet our ambitious targets for growth, contributing to doubling the value of tourism by 2020.”
PEACE CONFERENCE EXPECTED TO GENERATE OVER £345,000 FOR ECONOMY
B
uild Peace, an international conference taking place last month in Belfast, was expected to generate over £345,000 for the local economy, according to Visit Belfast. The conference, which took place in Bogota in Colombia in 2017, will see over 300 international and local delegates descend on the city for the threeday summit, occupying 900 bed nights in local hotels. The Build Peace steering committee. Taking place over October 2931 at the Ulster University Belfast campus, the conference brought together practitioners, activists, academics, policy makers, artists and technologists from across the world to share experience and ideas on using technology, arts and other innovations for peacebuilding and conflict transformation. Last month’s event marked the fifth conference, and the first to be held in the UK. “It is now time for Northern Ireland to showcase some remarkable projects, to learn and exchange ideas with colleagues from across the globe and to explore how technology, innovation and creativity can re-shape the economic opportunities, economic organisation and economic power that impact how we live together in peace,” said Eva Grosman, CEO of the Centre for Democracy and Peace Building.” twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
tourismnews-travel
GLASGOW EXPRESS SERVICE EXPANDED ACROSS NI
From left, Aodh Hannon, Hannon Coach; Ian Baillie, Stena Line; and Jim McAlorum, driver.
F
ollowing the success of a new direct luxury coach service between Belfast and Glasgow, operator Hannon Coach is planning to expand the service to include other towns across Northern Ireland. The Co Armagh-based company launched its Glasgow Express service in February this year and is now hoping to introduce further direct services between the popular Scottish city and many of Northern Ireland’s main towns, including Enniskillen, Coleraine, Ballymena, Derry~Londonderry, Cookstown,
BELFAST-USA AIR ROUTE WITHDRAWN
A decision by airline Norwegian Air to withdraw its flights from Belfast to the New York and Boston areas has been branded as a major economic blow for Northern Ireland. In a statement, the company cited a lack of demand behind its decision to suspend all flights after October 27 and advised that customers in Northern Ireland can still fly to the US via Dublin, Shannon and Cork, with up to 33 weekly departures. In a scathing response, Belfast International Airport accused the airline of ‘moronically channelling much greater levels of Northern Ireland passengers onto Dublin flights’. A spokesperson said the Airport was ‘extremely disappointed’ by Norwegian’s decision to leave the Northern Ireland market, but added that the schedule of two flights per week from Belfast was ‘neither flexible nor attractive enough to appeal to the local travelling public’. Alliance MLA John Blair said the move highlighted the need to reduce APD, and is “a setback for businesses, as well as tourists”.
www.hospitalityreviewni.com
Strabane and Newcastle. Hannon Coach’s Glasgow Express service is the only direct city to city through-coach service (ie using the same coach for the entire journey) from Northern Ireland, operating twice daily in both directions, according to the company. “People have responded really well to the service and love the fact that it’s so hassle-free compared to flying and that there’s no extra charge for luggage,” said Aodh Hannon, director of Hannon Coach. “There’s a shared history and natural connection between Northern Ireland and Glasgow, which means people will always need travel options, and the success of our new express service from Belfast has shown that there is still a lot of potential to grow this market further. “We have submitted applications for all of these new services to the Department for Infrastructure and hopefully we will receive the green light soon, so we can get the services up and
NI LOSING AIR ROUTES OVER APD
Northern Ireland’s airports could be losing out on 11 direct routes to locations from Morocco to Munich because of air passenger duty (APD), a report has found. Trade body Airlines UK argues that routes such as Belfast International to Dusseldorf in Germany, Lisbon in Portugal, Rome in Italy and Marrakech in Morocco would be viable were APD to be abolished. And it maintains that the same routes would also be viable from George Belfast City Airport if APD - which is payable on short haul flights out of Northern Ireland - was removed. The research commissioned by Airlines UK identified 66 potential new connections across the UK that could be more viable if the tax was abolished. running as soon as possible.” Ferry company Stena Line, carrier for all Glasgow Express services across the Irish Sea, has reported increased coach traffic to Glasgow since the service began.
STENA LINE INTRODUCES FIRST AIASSISTED VESSEL From left, Lars Carlsson, head of AI, and Jan Sjöström, senior master, Stena Line
S
tena Line is running a pilot study using artificial intelligence technology on board vessels, with the aim of reducing fuel consumption and minimising environmental impact. In collaboration with the technology company Hitachi, an AI-model is being developed to help predict the most fuel-efficient way to operate a certain vessel on a specific route. The model will support the captain and officers on board and, if successful, is expected to make an important contribution
twitter.com: @Hosp_ReviewNI
to Stena Line’s sustainability target to reduce fuel consumption by 2.5% annually. “The model simulates many different scenarios before suggesting the most optimal route and performance setup,” said Lars Carlsson, head of AI at Stena Line. “With the help of AI, we are able to consider a number of variables, such as currents, weather conditions, shallow water and speed through water, in various combinations which would be impossible to do manually.” NOVEMBER HRNI • 33
businessnews
LICENSING LAWS SOUTH OF THE BORDER MOVE ON
RECORD PERFORMANCE FOR ULSTER CARPETS AS SALES CLIMB TO £76M
BY MARK CARRON, OSBORNE KING
BY MARGARET CANNING
2
018 to date has seen sporadic activity in the licensed sector with limited supply of public house and hotel sales in the marketplace. Barring a number of provincial public houses sales, only a small number of hotels have been transacted to include two trading hotels outside Derry City namely The Waterfoot Hotel and more recently The Beech Hill Hotel. Osborne King also completed the sale of the Lansdowne Hotel in North Belfast in July, which is still currently closed awaiting refurbishment prior to a re-launch. We don’t foresee any great change in supply, although we expect more provincial licensed properties coming to the market to continue. Apart from the well-publicised growth and development of hotels throughout Belfast this year, the market for liquor licences has been relatively good. Osborne King has been involved with a number of sales/surrenders of licences for clients who primarily owned provincial pubs and who then closed their establishments following a successful application. The majority of purchasers for these licences originate from the convenience store sector. These retailers are seeking to expand their customer product offering within their convenience premises, which ultimately is another consumer draw to enhance footfall. In respect of liquor licence sales, many publicans should be aware that their licence must be updated with the licensing court with any physical changes to the premises. Anyone wishing to sell their licence will need to make sure their licence is valid and subsisting. Many publicans believe that their licence is ‘clean’ with no issues but often this is not the case. Importantly a purchaser’s solicitor will make the appropriate enquiries to a vendor’s solicitor before entering into a contract. These enquiries would include the following: • A request for the up-to-date copy of the licence. • A copy of the plan lodged with the relevant Court Office with any alterations to the footprint. • Any objections or suspensions relating to the licence. • Proof of alcohol purchases, payment of commercial rates and its trading hours. Furthermore, a purchaser is likely to carry out a physical inspection of the subject premises prior to any contractual commitment. Clearly, my advice to a publican looking to sell their licence is to
34 • HRNI NOVEMBER
make sure their house is in order to avoid delays in the sales process once a potential buyer is found. Another recent trend in the market has been the purchase of licences by distillers and brewers. A number of our local operators have been left with no choice but to acquire a publican’s licence to enable them to sell liquor to their visitors. I have recently sold a licence for a client and this was acquired by a very well-know distillery. The total associated costs of such an acquisition would have been £100,000-plus to include the licence, legal, planning and associated costs. I have other similar transactions in the pipeline. The government in the Republic has recently passed The Intoxicating Liquor (Breweries and Distilleries ) Act 2018. This Act allows breweries and distilleries to sell alcohol manufactured on the premises to tourists and visitors who have participated in a guided tour of the premises. The Act also allows premises that obtain a relevant licence to sell intoxicating liquor produced on the premises for consumption off the premises to persons who have not completed a guided tour. This will be welcomed relief to Irish manufacturers, but unfortunately locally any alteration to our licensing legislation is unlikely to occur anytime soon with the lack of devolved government. The Irish government recognise that this is a growth market from tourists wishing to explore our distillers and brewers’ wares. Unfortunately, local legislation forces operators to acquire a publican’s licence to develop their business from this emerging market.
Mark Carron can be contacted on 028 90270016 or at mark.carron@osborneking.com @OsborneKingNI
U
lster Carpets has reported nearly a 60% increase in pre-tax profits to £10.4m in its latest results. The Portadown-based luxury carpetmaker, owned by the Wilson family, has a client list including casinos and highend hotels in Dubai and the US. Sales were up 11.5% to £76m in the 12 months to the end of March 2018, in what the company said was another record performance. The firm said operating under World Trade Organisation rules was proving no obstacle to success as it filed the accounts at Companies House. Chairman Edward Wilson added that the decline in the value of sterling since Brexit had “on balance proved beneficial”. Nick Coburn, Group managing director, said: “The increase in sales and significant uplift in profits are the result of a highly committed and long-term focus on exporting our products all over the world. In the past year, we have made further major investments into new export markets as the company plans for the next 10 years and beyond.”
BELFAST UNVEILS £1BN VISION TO CREATE 20,000 JOBS
B
elfast has outlined its vision of a £1bn-plus city deal to the Government amid hopes of securing a green light in the Budget. The city and surrounding council areas are seeking a go ahead from Chancellor Philip Hammond for a bespoke investment deal similar to those secured by other urban centres around the UK. Belfast and five councils have joined forces with universities and higher education institutions to pitch for a city deal they believe can deliver 20,000 jobs through a 10-year investment strategy. The deal features four key investment pillars - digital and innovation, infrastructure, tourism-led regeneration, and skills and employability. Tourism-related proposals include a new landmark venue in Belfast to tell the story of the city; development of facilities at Hillsborough and Carrickfergus castles; an extension of the Gobbins coastal path; regeneration of Bangor seafront; a focus on bringing more visitors into the Mourne mountains and Ards Peninsula/ Strangford Lough; and extension of Belfast’s Rapid Transit System to take in outlying districts.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
AMUSEMENT & LEISURE
CLASSIFIEDS
AN EASY REFERENCE TO THE BEST FOR YOUR BUSINESS CATERING EQUIPMENT
COFFEE SUPPLIERS
COFFEE SUPPLIERS
NEXT ISSUE... DECEMBER 2018
DEADLINE: Editorial: FRIDAY 2 NOVEMBER Contact: Alyson Magee T: 028 9026 4175 e: a.magee@independentmagazinesni.co.uk Advertising: FRIDAY 9 NOVEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
NOVEMBER HRNI â&#x20AC;¢ 35
DRINK DISTRIBUTORS
N. IRELAND CONTACTS CUSTOMER DEVELOPMENT MANAGER
Richard McCluskey 07971 508682 CUSTOMER DEVELOPMENT EXECUTIVES
Ryan Brown 07971 508739 Mark Boyle 07971 508171 Tel: 01962 762100 www.bacardi-martini.co.uk www.bacardi.com
COUNTERPOINT WHOLESALE IRELAND Suites 4S, Karl Business Park, 92 Old Ballyrobin Road, Antrim, BT41 4TJ Tel: 0808 1011 610 E: info@counterpointireland.com W: www.counterpointireland.com National Sales Manager: Cathy Fox Tel: 07974 319551 Key Accounts Manager: Brenda McGale Tel: 078017 53562 Account Development Executives: Belfast Denise Stone Tel: 078017 53552 Co. Down Brendan Kearney Tel: 077958 17279 Armagh, Tyrone & Fermanagh Marie Mcintosh Tel: 077203 48111 Derry, Antrim & North-West Tyrone Emma Nugent Tel: 078017 53590
AVAILABLE FROM ALL GOOD WHOLESALERS 36 â&#x20AC;¢ HRNI NOVEMBER
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
DRINK DISTRIBUTORS
4 Annagh Drive, Portadown, Craigavon, BT63 5WF Tel: 028 38333102 Fax: 028 38335916 www.jemccabe.com Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar
SCOTCH WHISKY Famous Grouse Whyte & Mackay Teacher’s The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O IRISH WHISKEY Connemara Single Malt Pearce Lyons Whiskies CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Jim Beam Double Oak Jim Beam Devil’s Cut Jim Beam Maker’s Mark RUM Brugal COGNAC Courvoisier BRANDY E & J Gallo De Lange Napoleon VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy GIN Ha’penny Mĺl Gunpowder Adnams Copperhouse Jawbox Malfy Bulldog LIQUEURS AND SPECIALITY DRINKS Jägermeister Aftershock Sourz Luxardo Drambuie Bols Liqueurs Glayva Galliano Irish Mist Midori Ouzo 12 Licor 43 PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Foxes Rock Adnams Kentucky Ales Boyne Brewhouse Kingfisher Shipyard IPA Hobgoblin CIDER Tempted Cider Armagh Cider PREMIUM MIXERS Fentimans
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
NEW ZEALAND Villa Maria Estate Esk Valley Mud House Leftfield AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Evans & Tate CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Geyser Peak CHILE Errazuriz Caliterra Gato Negro 35 South Acon Cagua Montes La Palma ARGENTINA Nicholas Catena Argento La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green FRANCE Cordier Mestrezat Chateau La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot GERMANY Three Princes ITALY Orsola Prosecco Bolla Prosecco Canti Villa Lanata Antinori Cantine Settesoli Gruppo Italiano Vini Santi SPAIN Faustino Raimat Legaris Bodegas Campillo Señorio De Labarta Pleyadas Codorniu Cava CHAMPAGNE Laurent Perrier Alfred Gratien Piper Heidsieck
NOVEMBER HRNI • 37
DRINK DISTRIBUTORS
NELSON SAUVIN LTD - THE NEW NAME IN BEER
CONTACT US @NSCRAFTBEERS ENQUIRIES@NELSONSAUVIN.CO.UK
CONALL: 07813178552 DEREK: 07908728710 PETER: 07789507559 OUR BREWERIES
NORTHERN IRELAND’S LEADING DISTRIBUTOR OF CRAFT BEER
NEXT ISSUE... DECEMBER 2018 DEADLINE: Editorial: FRIDAY 2 NOVEMBER Contact: Alyson Magee T: 028 9026 4175 e: a.magee@ independentmagazinesni.co.uk
Advertising: FRIDAY 9 NOVEMBER Contact: Mark Glover T: 028 9026 4266
e: m.glover@ independentmagazinesni.co.uk
38 • HRNI NOVEMBER
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
DRINK DISTRIBUTORS
NEXT ISSUE... DECEMBER 2018 TO ADVERTISE...
E N I L D
DEA
Advertising: FRIDAY 5 OCTOBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk
NEXT ISSUE... DECEMBER 2018 TO ADVERTISE... Advertising:
FRIDAY 9 NOVEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk
FOODSERVICE
NEXT ISSUE... DECEMBER 2018 DEADLINE: Editorial: FRIDAY 2 NOVEMBER Contact: Alyson Magee T: 028 9026 4175
e: a.magee@ independentmagazinesni.co.uk
Advertising: FRIDAY 9 NOVEMBER Contact: Mark Glover T: 028 9026 4266
e: m.glover@ independentmagazinesni.co.uk
www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
NOVEMBER HRNI â&#x20AC;¢ 39
INDUSTRIAL CLEANING
INDUSTRY ORGANISATIONS
INTERIOR FITOUT
Over 60 years’ experience specialising in refurbishment and fitting out: + Principal Contractor Specialist Joinery Manufacture + Solid Surface Fabrication + Planned and Reactive Maintenance
INDUSTRY ORGANISATIONS
+44 (0)28 9332 9000 info@mccuefit.com
mccuefit.com
web: www.instituteofhospitality.org/branches/northern-ireland email: nibranch@instituteofhospitality.org Chairman: Marianne Hood FIH Vice Chairman: Siobhan O’Sullivan MIH
Promoting professionalism within the hospitality industry through life-long learning.
40 • HRNI NOVEMBER
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
PROPERTY CONSULTANTS
REFRIGERATION
SEAFOOD
NEXT ISSUE... DECEMBER 2018 DEADLINE: Editorial: FRIDAY 2 NOVEMBER Contact: Alyson Magee T: 028 9026 4175
SEAFOOD
e: a.magee@ independentmagazinesni.co.uk
Advertising: FRIDAY 9 NOVEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk
RECRUITMENT
Reach more jobseekers with RecruitNI We have a range of packages on offer. Contact a representative: Tel: 028 9055 4627 info@recruitni.com www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
Supplying Northern Ireland’s leading restaurants 1 Princess Anne Road, Portavogie, BT22 1DT E: sales@stillwatersfishing.co.uk
T: 028 4277 1316
NOVEMBER HRNI • 41
q&a
THE LAST WORD
NAME
SOCIAL
FAVOURITE FOOD: Cheese, with absolutely everything! COMPANY FAVOURITE RESTAURANT: Goodfellas HUGHES CRAFT DISTILLERY LAST HOTEL YOU STAYED AT: Lusty Beg, JOB TITLE it was magical DISTILLERY MANAGER LAST BAR/NIGHTCLUB YOU VISITED: The Waterfront Bar, Bundoran HOW LONG HAVE YOU BEEN IN FAVOURITE PLACE IN THE WORLD: THIS ROLE? Snuggled up on my sofa on a Friday night Three months. with a takeaway. INDOOR CONCERT OR FESTIVAL: DESCRIBE A TYPICAL DAY? No two days are ever the same- working Festival in a growing distillery within a busy gastro LAST HOLIDAY: Kesh pub keeps me on my toes, but thankfully every day starts off with some coffee. ASHLEIGH HANLEY
WHAT WAS YOUR FIRST JOB? Christmas temp for TK Maxx.
ENTERTAINMENT
FAVOURITE TV SHOW: Firefly FAVOURITE FILM: Les Miserables FAVOURITE ALBUM CURRENTLY LISTENING TO: Plans, Death Cab for Cutie FAVOURITE BAND: Bayside LAST BOOK READ: Lord Of The Flies, William Golding FAVOURITE CELEBRITY: Tom Hardy 42 • HRNI NOVEMBER
DRINKS
FAVOURITE HOT DRINK: Caramel latte FAVOURITE SOFT DRINK: Fanta Lemon BEER OR CIDER: Beer WHITE OR RED WINE: White wine; I love a Marlborough. WHISKEY OR BRANDY: Only for cooking GIN OR VODKA: I’m currently enjoying my own gin, that I distilled myself at the gin school onsite at The Stillhouse. My favourite drink at the moment is Rubyblue Vodka, lemonade served with apple and thyme. COCKTAILS OR BUBBLY: Bubbly with a splash of Rubyblue Blackcurrant Liqueur.
WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Princess Diana, Dean Martin, Winston Churchill and Pablo Escobar. ONE ITEM YOU COULDN’T LIVE WITHOUT? My cork popper for those difficult Prosecco bottles. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Chyler Leigh WHAT IS YOUR IDEAL JOB? I’m very lucky to say my job now. FAVOURITE QUOTE? “Success means doing the best we can with what we have. Success is the doing, not the getting; in the trying, not the triumph. Success is a personal standard, reaching for the highest that is in us, becoming all that we can be.” Zig Ziglar THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? It’s ok to ask for help. INSPIRATION IN YOUR LIFE? My two grandmothers.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
NEW 2/3 of flavoured spirits volume is coming from millennial consumers Tasting notes: • BACARDÍ Ginger: a golden rum
infused with ginger flavours to create a mixture of sweet & spicy. Enjoy with lots of ice and cola
• BACARDÍ Raspberry: a white rum
infused with sweet and tart citrus raspberry flavours. Enjoy with lots of ice and lemonade
LIVE PASSIONATELY. ENJOY RESPONSIBLY BACARDI AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED.