Hospitality Review NI October 2018 by Helen Wright

OCTOBER 2018

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

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STAKEHOLDERS RALLY TO SUPPORT BELFAST CITY CENTRE BY ALYSON MAGEE

A NEW DEAL FOR NI: HOSPITALITY ULSTER HOSTS 200 MPS, PEERS, DIPLOMATS & BUSINESS OWNERS AT A WESTMINSTER RECEPTION LAUNCHING ITS NEW POLICY DOCUMENT PS8-9

From left, Glyn Roberts, CEO of Retail NI; NI Secretary of State Karen Bradley; Rajesh Rana, president of Belfast Chamber; and Colin Neill, CEO of Hospitality Ulster.

HOSPITALITY EXCHANGE: IT WOULDN’T BE AUTUMN WITHOUT NIHF’S ANNUAL EVENT, THIS YEAR FEATURING MARCO PIERRE WHITE, GILES COREN, LONELY PLANET & TRIPADVISOR PS25-28

REGIONAL FOCUS: FROM THE EXPLORIS AQUARIUM & STUNNING ARTS VENUE PORTICO TO THE FLOURISHING PORTAFERRY HOTEL, THE ARDS PENNINSULA HAS MUCH ON OFFER PS34-36

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fforts are underway to minimise economic damage to hospitality businesses surrounding the firedamaged Primark building, and across Belfast City Centre, after a four-month safety exclusion zone was imposed around the Bank Buildings site. While 14 businesses within the safety cordon have been closed since the devastating August 28 fire, representatives from the business community are concerned over a wider economic impact from reduced footfall in the area. Lilly Mulholland, owner of historic bar Kelly’s Cellars on Bank Street, expressed concern that other businesses in and around the exclusion zone may never recover. Kelly’s Cellars itself was closed for two and a half days and has seen trade drop markedly since reopening, while

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Mulholland was dismayed that Belfast Culture Night (September 21) activities previously planned for Bank Square have been moved. “We have seen a downturn, most definitely,” she said. “The daytime has been really bad, and the run up to Christmas is going to be bad. “A decision needs to be made on what to do with the building. It’s more important that people get back to work and it’s affecting the whole city, not just around Castle Street.” Belfast City Hall has launched a campaign, #YourBelfast, aimed at supporting the City Centre in the run up to Christmas, featuring well-known local figures such as David Healy, Carl Frampton, Pamela Ballantine and chef Michael Deane sharing personal anecdotes about the city. Hospitality Ulster, Retail NI and Belfast Chamber of Commerce, together with local traders, Primark staff and shop workers union USDAW, met with NI Secretary of State Karen Bradley midSeptember to discuss government support for businesses and individuals impacted by the fire; both short-term and a longer term recovery package. Belfast City Council has had to double its vermin control efforts, meanwhile, as the exclusion zone prevents access to a number of businesses with perishable food on site.

OCTOBER HRNI • 3

OCTOBER 2018

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

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

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

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

CIRCULATION BUMP FOR HOSPITALITY REVIEW NI

elcome to the October edition of Hospitality

Review. After a bit of a lull over the summer, activity has picked up again. Hospitality Ulster joined Retail NI and Manufacture NI in hosting a major gathering at the House of Commons last month to launch their new policy document, A New Deal for Northern Ireland. In addition to calling for the immediate return of the Northern Ireland Assembly and Executive with a refreshed economic strategy, the document outlines key priorities as setting a firm date of April 2021 for introduction of a Northern Ireland rate of corporation tax and using the £300m already earmarked for corporation tax for investment skills, infrastructure and investment in the Small Business Rate Relief Scheme. Further, the economic plan calls for support from Westminster to continue free movement of people, goods and services between NI, RoI and the UK, and an immediate increase in infrastructure investment and delivery; in particular the A5 and A6 road projects. In the absence of local government, industry is doing it for themselves. It has also been a busy month for the NI Hotels Federation, as it gears up for its annual Hospitality Exchange conference, exhibition and ball. See ps 25-28 and the enclosed programme for information on this year’s line-up. Of particular interest will be STR’s latest report on the rapidly evolving hotels sector. News in this edition also highlights another wave of activity in the restaurant sector (see ps 12-13) for the latest new openings, new ownership and refurbishment activity. And elsewhere in the magazine, we feature Tea & Coffee, a Portaferry focus and a few insightful commentaries on the tourism sector from Hospitality Review regular Dr Peter Bolan and Federation of Passenger Transport Chief Executive Karen Magill. In other news, meanwhile, Hospitality Review has received its annual report from the Audit Bureau of

Circulations (ABC), which independently verifies and reports on media performance in terms of circulation figures. ABC reports that, over the period July 2017 to June 2018, Hospitality Review achieved an average monthly circulation of 5,735 copies per issue; a 32% increase on the previous annual report. And ABC has also verified that Hospitality Review now has optimum controlled circulation. ‘Controlled’ means the magazine is going out to named, relevant industry individuals and not just sent to random, out-ofdate addresses as could quite easily be the case for magazines without controlled circulation. The increase in ‘controlled’ circulation represents a sustained effort by the circulation department at Independent News & Media to ‘cleanse’ our subscription database, stripping out individuals and companies who no longer have any relevance to the hospitality trade. The team at Hospitality Review feel this circulation boost is something to shout about, and it reflects our ongoing commitment to fulfilling our front-page strapline role as ‘the voice of Northern Ireland’s catering, licensing and tourism industry’. We are also continuing to boost our presence online and across social media and can certainly lay claim with confidence – and the verified figures to back it up – that we are the leading hospitality trade magazine in Northern Ireland by print circulation, facebook and twitter. Many thanks to our readers and advertisers for your ongoing support, and please feel free to give us any feedback (positive or constructively negative!) via the contact details listed left. We are keen to hear about anything we can do to keep our content across both print and digital media as fresh, engaging and relevant as possible.

Alyson Magee

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NEW VISITOR ATTRACTIONS NEEDED TO CAPITALISE ON GROWTH From left, Kerrie Sweeney, CEO of Titanic Foundation; John McGrillen, CEO of Tourism NI; and Caitriona Lavery of Hastings Hotels.

ecord visitor numbers of nearly five million people generating £926m visitor spend, including over one million visitors to the Giant’s Causeway and 771,000 to Titanic Belfast, are among the highlights in Tourism NI’s recently published Annual Review. “In 2017-2018, tourism contributed some £2.5m per day to the local economy, making tourism a key driver of our economic growth,” said John McGrillen, CEO of Tourism NI. “Tourism creates jobs right across Northern Ireland and helps our economy prosper

all year round. While we are enjoying the success of a record year, we are ambitious to grow and develop tourism even more. In order to compete on a global scale, we must continue to develop new and unique visitor attractions.” Lonely Planet’s naming of Belfast and the Causeway Coastal Route as the number one region in the world to visit in 2018 was cited as a further highlight, as were Tourism NI’s Meet the Buyer event and securing the Hosts Global Forum event for Belfast earlier this year.

UNMASKING CHALLENGES & OPPORTUNITIES IN THE HOTEL SECTOR

Gavin Carroll, president of NIHF with Fleur Mellor.

hef Marco Pierre White, food critic Giles Coren and cuttingedge insights from Lonely Planet and TripAdvisor are to feature at this year’s Hospitality Exchange, which will culminate in a Venetian-themed Masquerade Ball. Organised by the Northern Ireland Hotels Federation, the annual event will be held on October 16-17 at the Crowne Plaza, Belfast. In a year which has seen www.hospitalityreviewni.com

unprecedented growth in the hotel sector, the conference will include the launch of an industry forecast for the Northern Ireland market by leading benchmarking company STR. This study will unmask the opportunities and challenges created by the influx of new product, giving an in-depth analysis of the local hotel landscape. “It’s the 19th Hospitality Exchange and it’s a really exciting time for everyone in the hospitality sector,” said Gavin Carroll, president of NIHF. “This has always been a dynamic industry and the massive growth we are experiencing has really shown the economic potential of hotels. “The programme for 2018 provides valuable insights into current issues including skills, promotion and coping with change. We have an impressive line-up which includes internationally acclaimed names and I can genuinely say that there is something for everyone at this year’s event.”

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In 2017, hotel rooms sold rose 4% to 2 million, while Game of Thrones continues to bring tens of thousands of fans here, he said, while statistics released by NISRA for January to March 2018 indicate a positive first quarter with spend up £13m y-o-y to £180m. “Next July, the eyes of the world will be on Northern Ireland when The 148th Open, Royal Portrush which is already almost sold out, takes place,” he said. “Stunning images of our beautiful Causeway Coast will be broadcast to more than 150 countries to an audience of 80 million people.”

OX NAMED IRELAND’S RESTAURANT OF THE YEAR Belfast restaurant Ox has been named Ireland’s Restaurant of the Year by Food & Wine magazine, at its awards held last month in Dublin. Deane’s EIPIC restaurant, also in Belfast, was commended in the Restaurant of the Year category. Chef Danni Barry of Clenaghan’s of Aghalee was highly commended in the Chef of the Year section, while Noel McMeel of Lough Erne Resort, Steven Toman of Ox and Alex Greene of Deane’s EIPIC were all named as being among Ireland’s top 10 chefs. Danni Barry was also named as Ulster’s Best Chef in the regional awards, and Wine & Brine of Moira, Best Restaurant in Ulster.

PLANNING GRANTED FOR CRUMLIN RD HOTEL Planning permission has been approved by Belfast City Council to convert the former Crumlin Road Courthouse into a £10m, 77-bed hotel, which could open as early as autumn 2019. Liverpool-based Signature Living developer Lawrence Kenwright said the site would see a clearing up process begin in September. The hotel is expected to add 150 new jobs to the hospitality sector. The hotel will be named Lanyon Hotel after the building’s original architect, Charles Lanyon, and will ‘retain and restore’ the main courtroom to become a focal point for tourists, according to the planning document.

OCTOBER HRNI • 5

P I R A T E S

L I F E

F O R

M E . . .

energyfocus

ELECTRIC IRELAND JOINS PROPERTY AWARDS AS HEADLINE SPONSOR

team who offer dedicated lectric Ireland has customer service to our joined the Belfast growing customer base.” Telegraph Property The awards, in Awards 2018 as the partnership with Electric main sponsor of the Ireland, offer a chance event, which is open for agencies, developers, for entries until Octoarchitects, designers and ber 10. contractors to showcase Three new their outstanding work at categories have been a glittering ceremony to be added, to total 14 held on November 16 in awards covering every the Crowne Plaza Hotel in aspect of the evolving Belfast. property industry. A two-course lunch “We are delighted followed by entertainment to partner with the From left, Clare McAllister, sales and marketing manager of Electric Ireland; will be hosted by TV Belfast Telegraph in Professor Alastair Adair, deputy vice personality Pamela the 2018 Property chancellor, Ulster University; and Gail Walker, editor of the Belfast Telegraph. Ballantine. Awards,” said Clare A judging panel drawn McAllister, sales and from leading professional bodies within marketing manager for Electric Ireland. the industry will again be chaired by “Since we entered the residential energy Ulster University Deputy Vice Chancellor market in late 2015, more than 80,000 Professor Alastair Adair. households have chosen to switch their The closing date for entries is electricity to Electric Ireland. Wednesday, October 10 at 12noon. Full “This is down to our Smarter Living details of categories and how to enter promise to make life better by offering can be found at belfasttelegraph.co.uk/ simple, value-driven energy solutions property awards. and to our passionate, on the ground

CARBON TRUST HIGHLIGHTS POTENTIAL SAVINGS FOR HOSPITALITY SECTOR

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ithin the hospitality sector, energy costs may only be a small percentage of turnover yet reducing them can directly increase revenue without the need to increase sales, according to the Carbon Trust. The energy efficiency support service has published a guide specifically for the hospitality sector, including pubs and restaurants, Saving energy without compromising comfort. ‘Money saved on energy goes straight to the bottom line which makes businesses more competitive and, with rising energy prices, this is more important than ever,’ according to the Carbon Trust. ‘The implementation of simple energy efficiency measures can also increase levels of staff and customer comfort as well as improving general morale. ‘In addition to financial and customer service benefits, there are of course, social and environmental advantages to reducing energy consumption, such as minimising climate change. Increasing awareness about these issues has seen customers and guests becoming more discerning about the environmental

credentials of the businesses they deal with. Being energy efficient can enhance business’s reputation and help to attract more customers.’ Across hotels, motels, guest houses, pubs, bars and restaurants and other catering establishments, common areas where energy can be saved include: HEATING: this can account for 60% of your total energy costs. The publication includes low-cost housekeeping tips and advice for implementation of energy efficient equipment with the potential to reduce heating costs by up to a third. LIGHTING: on average, 25% of an organisation’s electricity costs come from lighting. The publication highlights how costs can be cut by up to a third while reducing your carbon footprint and improving the working environment for staff. ENERGY MANAGEMENT: get buy-in for energy saving across all levels of the company, from appointing an energy manager and monitoring energy use, to developing an action plan and training staff. For further information, see https:// www.carbontrust.com/resources/.

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14/09/2018 15:03

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HOSPITALITY ULSTER, RETAIL NI & MANUFACTURE NI LAUNCH THEIR JOINT POLICY DOCUMENT A NEW DEAL FOR NI AT WESTMINSTER

From left, Colin Neill, CEO Hospitality Ulster; Stephen Kelly, CEO Manufacturing NI; Secretary of State for Northern Ireland, Karen Bradley; and Glyn Roberts, CEO Retail NI

ospitality Ulster, Retail NI and Manufacturing NI have joined forces to launch their policy document A New Deal for Northern Ireland at a reception in the House of Commons. Over 200 MPs, peers, diplomats and local business owners attended the reception, which is said to be one of the largest ever Northern Ireland events at Westminster. Karen Bradley, Secretary of State for Northern Ireland, Tony Lloyd MP, Shadow Secretary of State, Sir Jeffrey Donaldson MP and Paul Maskey MP all addressed the event. The comprehensive policy document, A New Deal for Northern Ireland, outlines a range of areas needing urgent attention from Westminster in order to boost Northern Ireland’s economy and increase productivity levels. One of the central asks outlined in the New Deal document calls for Westminster to set a firm date of April 2021 for the introduction of a Northern Ireland rate of Corporation Tax. Meanwhile, the three business groups headed up by Colin Neill, Glyn Roberts and Stephen Kelly, have asked that the £300m earmarked to fund Corporation Tax to have been originally in place for April 2018, to be reinvested in skills, infrastructure and a radical extension of the Small Business Rate Relief Scheme The chief executives of the three business organisations, Colin Neill, Glyn Roberts and Stephen Kelly, said: 8 • HRNI OCTOBER

‘Despite the political difficulties at Stormont, our central message at this event is that Northern Ireland has a vibrant business community which is still very much open for business. We have a shared ambition of making Northern Ireland the best place in the UK to shop, socialise and to start or locate a business. ‘As we approach 600 days of no Government, we need to see action. Our New Deal report sets out how we can achieve this ambition. ‘Northern Ireland is falling behind and it’s time decision-takers and policymakers act to introduce radical change to our failing economic policy. We believe that redistributing some of the money earmarked for Corporation Tax to skills, infrastructure and struggling small businesses will help to stimulate major economic growth. ‘Rates reform is absolutely critical to the future of the economy. Many small traders are struggling to pay their rate bills and we are calling for the largest ever rate relief of £100mto support our town and city centres and to ensure small business owners can reinvest more of their own money into growing their business and employing more staff. ‘What’s more, we are asking for Northern Ireland’s infrastructure to be modernised and special attention paid to ensuring we have the right skills in the pipeline. Only when this is done, will Northern Ireland be in the position to attract Foreign Direct Investment and

ready to benefit from a reduced rate of Corporation Tax in 2021. ‘We want to see a major overhaul of the regulatory issues blocking business owners from reaching their full potential. ‘For too long, businesses have been thwarted by outdated legislation, increasing rates, soaring energy prices and high employment policy costs. It’s time the government created an enabling taxation and regulatory environment for businesses in order to help them grow. Crucially, we need to see modernisation of our licensing laws, a reduction of Tourism VAT, abolition of APD and the introduction of Tourism Enterprise Zones where specific incentives are developed with the aim of doubling the GDP of tourism in Northern Ireland. ‘Business owners west of the Bann should be given the same opportunities as their eastern-counterparts. It’s as simple as that. ‘Many businesses west of the Bann are still dealing with slower broadband speeds, poor road networks and a general lack of infrastructure and tourism development in this area. We want Westminster to step in and balance the playing field. ‘We fully support City Deals for Belfast and Derry/Londonderry but we also need to ensure our rural towns get a fair deal by Government introducing a Rural Town Investment Fund. ‘We’re adamant that Brexit cannot have negative consequences on trade in these parts, especially in border areas. It is imperative that Westminster guarantees the protection of free movement of people, goods and services from RoI to the UK and vice versa and that Northern Ireland is positioned as an important bridge between the UK and the rest of the EU post March 2019.’ To reinforce the importance of connectivity to business success, the September 5 reception was sponsored by Flybe, Belfast International Airport and London City Airport. To download a copy of A New Deal for Northern Ireland, visit the Hospitality Ulster’s website www.hospitalityulster.org.

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A NEW DEAL FOR NORTHERN IRELAND- WHAT’S IN IT FOR US?

Colin Neill

Karen Bradley

Stephen Kelly, Colin Neill and Glyn Roberts

ince the demise of the Northern Ireland Assembly, and whilst retaining a high level of political engagement at home, Hospitality Ulster has shifted much of its focus to lead the Westminster lobby on key non-devolved issues like Duty, Tourism VAT, Business Rates, APD and Brexit. Working closely with our colleagues in Retail NI and Manufacturing NI to address common issues, we have ensured the challenges facing Northern Ireland’s hospitality industry are clearly communicated and firmly on the agenda www.hospitalityreviewni.com

- and a key part of A New Deal for Northern Ireland. • Like the taxes crippling our pub industry, with £1 in every £3 going to the exchequer • Like the model used to calculate our business rates which is killing our town and city centres - but online retailers make large profits and pay next to nothing • When our closest competitor and our second largest market has a Tourism VAT rate of 9% - 11% lower than us • When most out-of-state visitors travel

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by air, and we have the world’s highest Air Passenger Duty • When we have 30,000 job vacancies to fill by 2024, but no sign of an effective skills or migration strategy • And when tourism doesn’t even get its own paragraph in the draft Northern Ireland Industrial Strategy, never mind a sector deal Speaking at the Westminster launch, Colin Neill CEO Hospitality Ulster, said: “If we are to grasp the opportunities ahead, we need a Government that believes in building a sustainable economy in Northern Ireland. “With the UK Chancellor expected to make a statement on the findings from the Tourism VAT and Air Passenger Duty research, plus his plans on Beer Duty in the Autumn Budget, whilst at the same time trying to find billions of pounds for the health service - we now need a Government that can see the opportunities and a Government that is also prepared to invest like we have.” OCTOBER HRNI • 9

chefprofile

CHEFPROFILE

PIERRE CAULET, HEAD CHEF AT 44 HILL STREET BELFAST, TALKS TO HRNI

WHEN DID YOU FIRST GET INTO COOKING? My grandfather first introduced me to the culinary world at a young age. I remember helping him prepare a number of dishes from mussels marinières to vegetable broths, where I would help him cut vegetables at the table in the conservatory – he worked with his opinel knife whilst I had a small office (paring) knife. On one occasion I helped him cook a meal for my mother’s entire family. HAVE YOU ANY CULINARY QUALIFICATIONS? Following my hands-on experience as my grandfather’s sous-chef for many years, I went on to achieve BEP and BAC professional qualifications in Hotels and Restaurants, which I gained during my four years of studies at le Gué à Tresmes (The Ford in Tresmes) France. WHAT IS YOUR BACKGROUND IN THE TRADE? I have a long history of working in the hospitality and travel industries, beginning in France where I developed my culinary skills in small restaurants and 4-5* hotels in Montagne and Bora Bora, French Polynesia, including the Intercontinental Bora Bora Resort & Thalasso Spa. After a while, I decided I needed to improve my English and moved to the Republic of Ireland, beginning in Kerry where I worked in a French restaurant called O’Suzette and then moving to Donegal to work at 5* Lough Eske Castle. I then ventured to Switzerland as part of my work and followed this with a year of travelling to explore and enjoy life. Here I am now, six years later, as head chef of 44 Hill Street, owned by Guillaume Rabillat. I had been friendly with Guillaume from my time in the Republic of Ireland, and he convinced me to make the move to Belfast. Five days after moving, I secured position as station chef at Italian restaurant, Coppi. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? Many people have inspired me over the years from famous to less well-known 10 • HRNI OCTOBER

chefs. I am very thankful to those who helped me at the start of my career locally, including my last executive head chef Jonny Phillips and Tony O’Neill, owner of Coppi. WHEN DID YOU JOIN YOUR CURRENT VENUE? I have been with 44 Hill Street as head chef from the very beginning. We held an enjoyable official launch night in the summer which provided a great opportunity for us to introduce our unique Mediterranean offering to the people of Belfast. I look forward to watching 44 Hill Street become a favourite for many over the coming months. WHAT STYLE IS YOUR COOKING? No matter what dish I create, I ensure that it is simple yet rustic and truly bursting with Mediterranean flavours. My love and style of cooking translates from the kitchen at 44 Hill Street right through to my home where I enjoy cooking for family, friends and other guests. WHAT IS YOUR FOOD SOURCING POLICY? As a whole, 44 Hill Street prides itself on using fantastic produce from local, independent producers to present dishes with our own unique Mediterranean twist. Northern Ireland is very impressive

for the range of great local produce that it has to offer. WHAT SIZE IS YOUR STAFF? Currently we are a team of seven; however, we are hoping to expand this in the coming weeks as we look ahead to the busy Christmas period. WHOSE CAREER WOULD YOU WISH TO EMULATE? There are many talented chefs, all with admirable career success. I think personally for myself, it’s not about focusing on what others are doing but more about investing time in what I am doing whether it be exploring new recipes perfecting my skills. A little down the line, I would hope to open my own restaurant with my partner, although not quite sure where I would like to set up! HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I have such a great love for cooking, so my work tends to follow me home as I enjoy creating meals for family and friends. When I do eventually step out of the kitchen, I love to get into the fresh air, so I can often be found gardening or carrying out DIY projects. Complete downtime for me would involve travelling with my fiancé or a quiet movie night at the weekend.

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foodnews

THE OPEN OPPORTUNITY FOR OUR FABULOUS FOOD AND DRINK BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

e’re counting the days to what could be the biggest global opportunity to date for the tourism and hospitality sectors in Northern Ireland, The Open at Royal Portrush Golf Club. This hugely important event, the first time it has been held in Northern Ireland in 50 years, looks certain to push tourism revenues well beyond the £1bn target and the number of trips, especially from the strategically important US market, ahead of last year’s record of five million. It will see Northern Ireland beamed worldwide by television and radio broadcasters and through digital media and it’s already a sell-out. The Open is a strategic opportunity to showcase Northern Ireland as a genuinely world class ‘foodie’ destination, a great location for outstanding food and drink as well as superb hospitality. There’s so much going for Northern Ireland, and we are now achieving recognition for our food and drink and the people behind it in the chefs and restaurant scene, especially around the greater Belfast area. The Open will provide a substantial boost to the developing restaurant scene along the Causeway Coast and Glens and Mid & East Antrim, both regions striving to promote their food and drink credentials.

Our ambitious producers are continuing to rack up awards for innovation and outstanding taste in major national and international competitions including Great Taste, Blas na hEirehann, International Cheese Awards and the International Wine and Spirits competition (IWSC). It was particularly encouraging to see three meat producers, Ispini in Aughnacloy, Limavady’s Corndale Farm and Hannan Meats of Moira lifting medals in the recent British Charcuterie Awards and Boatyard Double Gin from Enniskillen, Shortcross Gin, Crossgar and The Quiet Man Irish Whiskey, Londonderry in the ISWC. Our chefs and restaurants continue to feature strongly in the Restaurant Association of Ireland Awards (RAI). And our impact on the prestigious RAI Foodie Destination Awards is strengthening. This year, we had three regions in the top 10 destinations in Ireland – Armagh, Banbridge and Craigavon (ABC), Derry City and Strabane and Mid and East Antrim. This is the first time Northern Ireland has had three finalists in the top 10 Irish regions and is a tangible reflection of the collaborative efforts of the producers, chefs and councils who are working collectively to promote their regions as world class food destinations. Heartiest congratulations to ABC on finishing a

very credible fourth. It’s essential that we seize the exciting opportunities presented by The Open enthusiastically and exploit them to market Northern Ireland as an ideal location for other world class events. Helping to accelerate the profitable and sustainable growth of food, hospitality and tourism sectors here is a central objective of our Taste the Greatness strategic action plan. As well as the advice and guidance we provide for our member companies, Food NI has been working closely with local councils and other bodies to develop their food stories and to build links in particular between smaller food and drink producers and chefs. A recent example of this approach was a visit we organised with the Causeway Coast and Glens Council for chefs from many parts of the province to producers in Ballycastle, Rathlin Island, Coleraine, Limavady and Portrush. We continue to work alongside Tourism Ireland and Tourism NI in promoting the back stories of local food and drink producers to international journalists, bloggers and other influencers. Food NI is now at the heart of what has become the biggest collaborative network in the food and drink, hospitality and tourism sectors. And it’s a role we are keen to continue to develop.

UU STUDENTS SCOOP FEILE BALMORAL HOTEL PRO MASTER*CHEF

wo student chefs from Ulster University Business School have scooped top marks at the Balmoral Hotel Pro Master*Chef competition in August following a series of hotly contested heats. Callum Irwin who works in Muddlers Club, Belfast won the Balmoral Hotel Pro Master*Chef #WeAreFeile title, while Frazer Cunningham, a chef in Belfast’s Fitzwilliam Hotel, won the People’s Vote. “The standard of competition exceeded our highest expectations and I want to congratulate everyone who took part because the final result was very tight,” said Colm Glover, business development manager at the Balmoral Hotel. “We set out to achieve three objectives with this scheme, to highlight

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Callum Irwin, who won the Balmoral Hotel Pro Master*Chef #WeAreFeile title, is a third year, full-time student on the Culinary Arts Management programme at Ulster University and is currently completing his placement year with The Muddlers Club, Belfast.

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Frazer Cunningham, winner of the People’s Vote title, is a part-time student from Scotland studying Culinary Arts Management programme at UU, and a chef in The Fitzwilliam Hotel, Belfast.

the crisis in the hospitality sector of recruiting workers, to showcase local talent and local produce and to attract young people to choose being a chef as an exciting career path.” Professor Una McMahon-Beattie, head of Department for Hospitality and Tourism Management, said: “Ulster University Business School is committed to working collaboratively with industry to create effective talent pipelines. Callum and Fraser are excellent ambassadors for Ulster University Business School and the hospitality and tourism industry as they have successfully demonstrated their creative culinary skills in a highly competitive setting. Their success and enthusiasm will inspire young people to consider hospitality and tourism as a career of choice.”

OCTOBER HRNI • 11

foodnews

REFURBISHMENT UNITES TWO RESTAURANTS AS JAMES ST

iall McKenna, owner and head chef of the James Street South Group, officially reopened his flagship Belfast site and neighbouring bar and grill as one restaurant on September 7, following a £300,000 two-month refurbishment project. Formerly James Street South and James Street Bar + Grill, the new unified James St will offer local visitors and tourists a more bistro-style, all-day dining experience focused on talent, quality and provenance. McKenna opened the original James Street South restaurant in 2003, adding the Bib Gourmand-awarded Bar + Grill next door in 2011. Amalgamating the entire floor space of both restaurants, the new space provides seating for up to 90 customers

Niall McKenna

in a relaxed, contemporary setting featuring a bar area and enlarged kitchen space. “After setting the restaurant quality and service standard for Belfast more than 15 years ago with James Street

South, I’m thrilled to be introducing a new hospitality experience to a new generation of discerning diners in an exciting, contemporary setting they will instantly enjoy,” said McKenna. “After years of awards and national and international recognition for our hard work and commitment, and most importantly our patronage, I felt the time was absolutely right to combine our best strengths into one truly iconic, flagship venue and at our most established location. “Less formal but retaining all our best features, this all-day dining restaurant has a brand-new menu which champions creativity and local, artisanal produce with a fresh choice of classic dishes which our customers have come to expect.”

HIGH-END INDIAN FOOD COMES TO CO DOWN VILLAGE BY CHRISTINE CARRIGAN

London restaurateur has taken over Moira-based eatery Masala Hut, creating seven new jobs. The restaurant, which was established in 2013, has been taken over by Rashal Khan, who has over 20 years’ experience in London’s hospitality scene. However, he took the decision to relocate and invest here after he visited Moira last year and fell in love with Northern Ireland. “My first trip to Moira took place in 2017 when I came over to visit a friend and take some time away from the hustle and bustle of London,” he said. “I quickly realised during the short journey from Belfast International Airport to

Moira that this was the perfect place for me to relocate and set up my restaurant. “Northern Ireland reminds me very much of my roots in Bangladesh with its abundance of rolling green landscapes and grazing livestock, and Moira presented a great opportunity to share my passion for high-end Indian cuisine with a local twist.” Khan, who describes his restaurant as having a “fine-dining flair”, hopes to provide Northern Ireland with a new perspective on Indian cuisine through exclusive dishes made from locally sourced produce. “All of our dishes, including our special rabbit and venison entrees, represent our love for marrying two cultures by turning locally-sourced produce

Restaurateur Rashal Khan (centre) with head chefs Khaled Ahmed and Abul Kalam.

into beautiful exotic dishes,” he said. “Northern Ireland has a lot going for it in terms of its attractiveness for external investment.”

JOBS AND GIN ON THE MENU FOR REFURBISHED MILLSIDE

Stephanie Gray and Darrel Stevenson, owners of the Millside Restaurant.

12 • HRNI OCTOBER

new gin and cocktail lounge has been added to the Millside Restaurant in Cloughmills, creating 15 new jobs and increasing venue capacity from 40 to 100, as part of an investment totalling £500,000. In addition to an existing 40-seat restaurant, which will continue to serve local, quality food, the new upstairs gin and cocktail lounge will allow patrons to start and end their evening in style. “Since we opened in 2004, we’ve worked hard to deliver first class food to our customers,” said Stephanie

Gray, owner of Millside Cloughmills. “This has paid off with the reputation we’ve earned in the local area, and we felt that the time was right to expand the premises to offer something a little bit different. “So that we can service both the busy restaurant and upstairs, we have grown our team from 30 to 45 fulland part-time staff. We’ve designed the lounge as a place to enjoy predinner drinks, sipping on outstanding cocktails in a relaxed and indulgent ambience.”

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restaurantprofile

Top Blade Belfast ZARA PEDEN, MANAGING DIRECTOR, TALKS TO HRNI WHEN DOES YOUR RESTAURANT OPEN? Top Blade will be opening at the end of September/early October. Most of my inspiration has come from a restaurant in London called Flat Iron. I’m bringing the new concept to Belfast and I think the simplicity of the menu, yet quality good food, will work very well.

Christmas dinner for the month of December. WHAT ELSE WILL YOU DO TO IMPROVE AND DRIVE YOUR MENU? I will be continually changing the weekly specials’ board, which will keep the menu fresh and appealing to our customers.

TELL US ABOUT THE SPACE YOU HAVE Saint Anne’s Square is a really great location, which is continually growing along with the Cathedral Quarter. I wanted to be part of this exciting and bustling area of the city. Renovations on the premises are now complete; my theme is blacks and greys with metal feature work. It focuses on an industrial yet chic vibe. WHAT FEEL ARE YOU AIMING FOR? The restaurant will be upmarket and aesthetically pleasing. However, the price for food and drinks will be competitive for the city. WHAT’S ON YOUR MENU? The menu will be based around one cut of steak, Top Blade (also known as flat iron) but there will also be weekly specials such as your usual sirloin or fillet. You will then have a choice of sides, sauces and drinks to accompany. I will also be offering a vegan option. WILL YOUR MENU CHANGE OFTEN? The main menu, which will be the Top Blade steak and a vegan option, will stay the same. However, weekly specials will be displayed throughout the premises. We will also be offering a traditional

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WHAT IS YOUR FOOD SOURCING POLICY? Most, if not all, food will be sourced locally in Northern Ireland. I have tried and tested several meat suppliers and have decided to go with Carnbrooke Meats in Dromara.

in hospitality. However, I am in the progress of recruiting a great team and I can’t wait to work alongside some amazing people. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? Having a simple menu which only offers steak, yet for a reasonable price, is our USP at Top Blade. There are limited steak restaurants in the city centre, so I look forward to meeting the needs of steakhungry customers. We want customers to know they are getting the same standard of food each and every time they visit us. The majority of our menu is also sourced locally, which is something we want to push and draw attention to for our customers. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? I am hoping Top Blade will develop into a well-known restaurant within the city and I really want to focus on building a reputation for great food. I’m also hoping for a range of events to be hosted in the restaurant, from business events to private parties.

WHO ARE YOU TARGETING AS CUSTOMERS?

My customers will range from students to couples and families. As my price range is affordable for all, I hope to see a range of people. I also aim to capture city centre workers who might head out for dinner after finishing their shift. HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Staffing is always going to be a challenge

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Saint Anne’s Square, Belfast Tel: 028 90 33 33 11 Email: restaurant@topblade.co.uk Website: www.topblade.co.uk Social media: Top Blade Belfast OPENING HOURS: Mon-Thurs: 4pm-11pm Friday-Sun: 12-11pm

OCTOBER HRNI • 13

tea&coffee

VALUE GROWTH CONTINUES IN LOCAL HOT DRINKS SALES W

hile falling consumer prices and increased out-of-home drinking have resulted in declining value sales of hot drinks in RoI, growth continued in the NI market between 2016 and 2017, according to the Mintel report, Hot Drinks - Ireland - August 2018. In 2017, the all-Ireland retail market for hot drinks was estimated to be worth €257.2m by Mintel, with deflation in RoI consumer prices largely responsible for pulling the market value down from €273m in 2016. NI, on the other hand, saw a 1.2% increase in sales value between 2016 and 2017, driven by higher consumer prices. Coffee accounted for 60% of the total market value in 2017, at an estimated €155.9m, with tea accounting for 33% of total value sales. While tea may see higher usage among Irish consumers, premiumisation of coffee products has helped to fuel a higher market value, says Mintel. Between 2018 and 2023, the value of the hot chocolate and malt drinks sector

is expected to continue to decline as consumers turn away from high-sugar hot drinks. Conversely, the coffee sector is expected to see an increase in value as new product development focuses on premium product offerings in terms of replicating the café/barista experience at home. Tea is estimated to see marginal growth within the sector between 2018 and 2023, with value sales in the sector supported by product development around green and herbal teas with functional benefits. SUGAR TAX COULD BENEFIT HOT DRINKS USAGE The introduction of a sugar levy on carbonated soft drinks in April 2018 by the UK and Irish governments may see fewer consumers using carbonated and energy drinks in 2018, with Toluna data highlighting that approximately a third of Irish consumers noted this would see them cut back on soft drinks (September 2017).

Thus, consumers looking for a caffeine fix may be more likely to opt for coffee or tea – being both cheaper and typically healthier (due to the lack of sugar, unless added). THE CONSUMER Standard black tea sees strong usage across all demographics. Women are among the chief users of green and herbal teas, showing interest in the associated health benefits verses other hot drinks. Instant coffee is still the most used type of coffee. Mature consumers (aged 45+) and affluent consumers are those most likely to use ground coffee at home. Younger consumers are key users of hot chocolate. Highlighting the growing concern with the impact of plastic on the environment, 40% of RoI and 35% of NI consumers noted that they would be interested in trying tea bags made without plastic.

BIG leaf, BIG flavour and BIG theatre Our research shows that by • serving Suki Tea in our bespoke stump teapot on an individual bamboo tray, • displaying your loose leaf teas in our glass display jars with branded caddy labels, • using our colourful point of sale materials to advertise your tea offering, you can increase your rate of sale by as much as 175%.... contact us on 028 9033 0938 or email trade@suki-tea.com today to arrange a chat to see how we can help you improve your serve

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14 • HRNI OCTOBER

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UMBRE

tea&coffee

COFFEE EXPERTISE

“I

t starts with the Tim Smith beans, and ends up with a consumer experience with a multiplicity of variables in between,” says Tim Smith, barista training manager at Johnsons Coffee. The fourth generation family owned and managed coffee roaster fully understands the complexities of every step along the journey between bean to cup. Philip Mills, sales director, explains some of the factors involved: “Taking premium high grown arabica coffees, slow batch hand roasting them and delivering them to the foodservice sector within days of production ensures all the flavour aromas remain intact. We experience coffee through taste on the tongue but also by smell, so these aromas are pivotal to a good cup of coffee.“ And it doesn’t matter whether you are brewing with a filter machine, bulk brewer for banqueting, single cup for estate coffees, bean to cup espresso for coffee to go or with a traditional espresso machine, two basic principles are relevant. Firstly, the machinery being used must be clean and properly maintained and, secondly, the operator or barista must brew the coffee correctly. For this reason, Johnsons supply the latest state-of-the-art equipment across the spectrum of brewing choices, deploy a team of service engineers to ensure machine integrity and have a training and sales team to teach and audit the skills required by the barista – all designed to produce a great product and increase revenue. As Tim explains: “Coffee is one of the most profitable items an outlet will sell. Consumers are now fully aware as to where the quality standard should be, and offering a range of coffees that are truly excellent will increase sales, therefore revenue, and also build customer loyalty. This does not take into account the incremental sales potential for food and other drinks.” With more and more outlets offering a range of coffees rather than a single blend, Johnsons have developed a range of coffees for each service type. The umbrella brand Johnsons Coffee is now a filter brand for pour-over and bulk brew service with a number of blend alternatives. Bellagio is the espresso brand, within which there are two blends plus decaffeinated

16 • HRNI OCTOBER

and Fairtrade blends. Copper Drum is an ever changing catalogue of single estate coffees, sourced from around the globe as and when available and offered mostly as guest filter, single serve or espresso. CuppaJoes is a fully supported coffee to go system, mainly sited in grocery and forecourt where consumers now chose to buy their coffee while travelling. However, it does not end there. “We very much see ourselves as long-term coffee partners with our customers,” continued Tim. “We are keen to work with customers to develop bespoke blends and even brands for their exclusive use, which while having volume requirements, does allow outlets to create differentiation and also the potential to extend their sales reach into the online and ‘at home’ sector.” ‘At home’ consumption remains an important part of the Johnsons story, with the range of Johnsons Filter Ground coffees being extended to include Bellagio Ground and, more recently, the introduction of a nespresso compatible Bellagio capsule, which follows on from a successful launch of Bellagio capsules into the hotel bedroom arena. The passion to produce excellent coffees at every opportunity is not a new one to the Johnson family. It is rather an ethos that has been handed down through the generations, ever since Robert Johnson began roasting coffee in Belfast. “We have a responsibility as a roaster to father the coffee to the cup,” Robert said in 1916. This underlying maxim is as central to the organisation today, as it was all those years ago.

La Vibiemme Pistone E61

David Pattison of Plantations and Philip Mills with the Johnsons Coffee plants grown in Lisburn.

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UMBRELLA AD_Layout 1 11/09/2018 20:41 Page 1

tea&coffee

BESPOKE BEANS TRAVELLING FROM BELFAST TO BRAZIL ON A RECENT ORIGIN TRIP, SD BELL’S UNCOVERED A PLEASING PARALLEL WITH IPANEMA COFFEES, MANAGING DIRECTOR ROBERT BELL TELLS ALYSON MAGEE founded, 1887,” says Robert, “so there’s a lovely resonance of heritage at Rio Verde.”

D Bell’s quest for quality, aimed at maintaining its position as a leading local tea and coffee wholesaler for 130-plus years, recently took the Belfast family business to the Minas Gerais region of Brazil. There, as a guest of Ipanema Coffee, Managing Director Robert Bell made an interesting discovery at his host’s Rio Verde farm, a seven-hour drive northwest of Sao Paolo. “This farm’s first harvest was in the same year that our company was

Robert with Washington Rodruigez, CEO of Ipanema Coffee.

18 • HRNI OCTOBER

Of course, the supply relationship will be based on more than just a fortuitous connection, with Robert also resoundingly impressed by the quality of its coffee. Ipanema is one of the larger-scale producers from which SD Bell’s sources its beans, and the six-day visit to its farms afforded him the opportunity to view first-hand the many variables involved in bespoke production. “There are different varieties of coffee,” he says, “optimised for different altitudes, weather characteristics and temperatures, soil types, aspect to the sun, and harvesting at different times. All of this goes into the mix when it comes to what flavour characteristics you are expecting from a coffee.”

YOUNG TREES Hundreds upon thousands of seedlings grow into young trees in the rich soil of Minas Gerais.

HARVEST After four or five years, the trees are ready for harvest, either by hand or mechanical picking, shaking the cherries from branches just as a combine harvester collects grain. Ipanema uses the Arabica species, and each cherry contains one or, more often, two coffee ‘beans’. This cherry, of the Yellow Bourbon variety, produces a slightly tangy fruity aroma when roasted, but with a delightful aftertaste of cane sugar.

A TOUR THROUGH THE DIFFERENT STAGES OF PRODUCTION AT IPANEMA COFFEES: NURSERY Coffee beans (which are technically seeds rather than beans) are planted, develop a root and push up out of the soil. The seedlings are transplanted into the fields.

MILLING – SORTING, PULPING, WASHING AND DRYING Ipanema Coffee leads the world in the experimentation of different processing methods, in order to produce the widest possible variety of tastes, optimised according to the coffee variety, altitude, orientation, soil acidity, temperature, humidity and time of harvest. It was this part of the visit that proved the most eye-opening. Varieties such as Yellow Bourbon, Mundo Nuevo, Red Acaia and Yellow Catuai produce trees of different heights and yield, and sometimes radically different tastes. So a great variety of red, yellow, or green beans arrive at Ipanema’s sorting centres. Later

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tea&coffee harvests, rather like grapes on the vine, also take on a raisin-like texture, dark and shrivelled. Some cherries will be mechanically ‘pulped’ to remove their skin and flesh or ‘mucilage’, which is edible and sweet but, at Ipanema, is recycled as a fertiliser. Some un-pulped cherries are left out to dry in the open air on vast patios or on raised ‘African’ beds covered with tarpaulin, and some in large tents. Ipanema also dries its beans in an innovative process using paddles to turn the beans inside large heated drums. Pulped, washed beans are also laid out to dry in the sun. “And all these different processes, whether it’s dried in the sun with its flesh and skin on or whether it’s pulped with the flesh removed, gives different taste characteristics,” says Robert. For example, drying with the skin on allows the bean to absorb sugars, producing a sweeter coffee, whereas drying pulped beans conversely creates a richer, stronger and more bitter brew. “The result of these painstaking processes and analyses is a comprehensive picture as to what type of coffee should be grown on what slopes, and harvested at what time, and what should happen to that coffee at different stages to produce different taste results,” says Robert. “I have been able to see all of this first hand, and consequently been able to add some really spectacular, and unique coffees to the SD Bell portfolio.” CUPPING Almost two days of Robert’s visit to Ipanema involved cupping; “a marathon of sniffing, slurping, swilling and spitting”. “In strict laboratory conditions, we would assess and give a score to characteristics

A FOURTH GENERATION FAMILY BUSINESS

such as mouth feel, sweetness, bitterness, acidity, flavour and aftertaste,” says Robert. “We did drink quite a lot of coffee; such an enjoyable exercise that at times you just forget to spit!” ENVIRONMENT While Brazil once produced as much as 80% of the world’s coffee, it now accounts for around 30% in an increasingly competitive global market. “Another really interesting aspect to Brazilian coffee is that the grower doesn’t own the land, he farms,” says Robert. “The State owns the land and, in order to be granted a lease every year, you have to demonstrate the good husbandry you apply to that territory. For biodiversity, a high percentage of that land must be dedicated to other produce than coffee, and also you have to retain some of it as rainforest.” The Brazilian government introduced these measures in recognition of past damage to the rainforest and, at Ipanema, around 35% of its acreage is non-coffee including over 20% preserved as rainforest. And biodiversity was evident at the Conquista farm where Robert stayed during his trip, with parrots, toucans and hummingbirds making frequent appearances, including through spectacular rainforest canopy walkways, and evidence of capybara and lynx.

AND THEN HOME:

From Brazil, the raw beans then make their way to SD Bell’s in 60kg sacks. Unroasted beans can be easily kept for up to a year in a cool,

Samuel David (SD) Bell began trading as a tea and grocery merchant in 1887, and today his great-grandson Robert Bell is managing director of the business. A wholesale trader in tea and coffee, SD Bell’s coffee roasting and tea-blending facility is based on the Upper Newtownards Road in Knock, Belfast, with the site also featuring a busy 110-seat coffee bar and retail shop. dry environment. “We’re a small batch roaster,” says Robert. “We roast in small quantities, 10 kilos at a time, to ensure it’s really fresh. The time between roasting and drinking should be as short as you can make it, in days rather than weeks or months. There’s no roasted coffee sitting around here unsold. My customers order their coffee, and then we roast.” “The perfect roast, depending on bean characteristics, lives on a continuum of colour from very light to very dark,” he says, with a pale roast ideal for a light filter coffee, for example, whereas a very dark Continental-style roast results in a punchy, rich, bitter drink. “We do this at an individual level for retailers, foodservice and hamper companies. Our customers get tailored coffees, and we’ll put their name on it. We’re expert at this. There’s nobody doing it for as long as we have on this island or doing it the way we do in terms of tailoring a roast for a customer and personalising it.” So what’s next for SD Bell’s? Is Robert planning any more trips? “Being a relatively small business, origin trips are a luxury,” says Robert, although he did visit the tea plantations of Darjeeling in India earlier this year and Kenya a few years back to see both its coffee and tea production. “Other trips will certainly come along, but several tonnes of coffee has just arrived from Rio Verde, and there’s roasting to be done.”

FOUR OF THE 2018 HARVEST IPANEMA COFFEES LISTED BY SD BELL’S COFFEE VARIETY

PROCESSING

DRYING

STYLE

FRAGRANCE

YELLOW BOURBON

NATURAL

ON RAISED BEDS

STRONG

FRUITY

PEACH

YELLOW BOURBON NATURAL

ON THE TREE

FULL

FRUITY

SUGAR CANE

RED ACAIA

WASHED

PATIO & MECHANICAL

BALANCED

WINE

SWEET

YELLOW CATUAI

PULPED NATURAL

PATIO

SMOOTH

ORANGE

CITRIC

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TASTE

OCTOBER HRNI • 19

drinksnews BY CHRIS MILLS

HEINEKEN, THE RUGBY OCCASION & THE HOSPITALITY TRADE

DRINKS BLOG FROM #DRINKSBLOGGERNI

here is an old joke ‘I was watching a fight the other day and a game of rugby broke out’, and that is still some people’s perception of the game. However, the game has never been as professionally run or as popular in the province as it is today and presents the trade with a fantastic opportunity to drive footfall and move consumers away from at-home drinking. The Heineken brand has been affiliated with rugby for over 30 years, from the 1st Rugby World Cup in 1987, to the original Heineken Cup in 1995 right through to the newly formed Heineken Champions Cup, which is club rugby’s number one competition in Europe. In the province, we have been the pouring partner with Ulster Rugby for over seven years from the original Ravenhill ground with its one grandstand consisting of 1000s in capacity to the new state-of-the-art Kingspan stadium with its 18,000 capacity. Here Heineken managed the installation of its cold rooms, pythons and multi-sercs to service its four public bars, two members’ bars and its premier level hospitality areas. Our dedicated draught services engineers are on site for every game ensuring every pint served is to the highest possible standard. As part of Heineken’s partnership with Ulster Rugby, Heineken Champions Cup & World Rugby, I have been fortunate enough to have presented man of the match at European games, witnessed the coin toss for the Women’s Rugby World Cup final, helped set up Ulster Rugby’s end of season awards dinner, and entertained customers and consumers at the premier level hospitality at the Kingspan. But the

20 • HRNI OCTOBER

number one thing I love is enjoying a pint of Heineken whilst watching a game in one of our many on-trade draught outlets. In 2016, we launched Heineken Ruby Club, an online platform open to everyone of legal drinking age to celebrate the game of rugby and reward real fans. Members receive special offers from a range of companies on their goods and services. It also provides information on places to eat and drink on match days around Ireland and Europe. Rugby tourism is great for the hospitality trade in NI. The Kingspan welcomes clubs from all over Ireland, the UK, Italy and France to Belfast on at least 17 occasions throughout the season, with the highlight being the three European games played in October, December and January. This year, we can expect well over 10,000 rugby tourists from all over Europe to make the trip to the Kingspan. Opportunities for the trade don’t just come from the visiting fans but also from home rugby fans and, with the end of free-to-view Pro 14 league games on the BBC, there is an even bigger opportunity for the trade as fans look for a quality out of home experience whilst watching the game. Throughout the 2018/2019 season, you have Autumn Internationals in

November, the Six Nations from February to March, 27 Ulster games including at least six Heineken Champions Cup Games and The Heineken Champions Cup Final on May 11, 2019. There is also the Rugby World cup beginning on September 20, culminating in its final on November 2. To build a solid rugby following and make the most of the rugby occasion clubs and pubs can do a number of things: • Partner with their local rugby club; there are 57 of them across the province. Or, if you are a rugby club, encourage players to make use of your bar facilities. • Put on transport, pint and ticket deals to key Ulster Rugby games. Ulster Rugby offers a 10% discount on block booking of 10 or more tickets. By putting on a bus and pint after the game ,you are encouraging footfall back to your venue after the game. • Put on meal deals during games. Nothing better than watching the game with a pint of Heineken whilst enjoying a burger, stew, steak or platter of chicken wings. • Offer value in the form of pint loyalty cards, bucket deals or priced rounds to share with friends during games. I love meeting my friends in a pub watching a game and having a pint with them. • Become involved in the Heineken Rugby Club programme. We partner with our draught customers, giving away Heineken Rugby Club merchandise, pints and tickets to Ulster Rugby games during key games throughout the year. If you are looking to really maximise the rugby opportunity in your venue, contact your United Wines representative. We would love to talk to you.

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THE MARK OF

CHAMPIONS #HeinekenRugby

drinksnews

BACARDÍ LEGACY GLOBAL COCKTAIL COMPETITION 2019

Eric Van Beek from the BACARDÍ Legacy cocktail is more Netherlands was named 2018 Bacardí Legacy than just a great tasting drink; it is a winner with ‘Cariño’. drink that stands the test of time and becomes established in the industry. The BACARDÍ Legacy Cocktail Competition aims to challenge bartenders from around the world to find the BACARDÍ rum cocktail with the greatest potential to establish itself as a classic and join the pantheon of BACARDÍ Legacy cocktails alongside the Mojito, Daiquirí and Old Cuban before it. BACARDÍ Legacy begins locally in each participating country/region and culminates in a global final where each BACARDÍ Legacy National Champion competes to become the BACARDÍ Legacy Global Champion. It also includes a fundamentally important from Ran Van Ongevalle promotional phase, where bartenders are Belgium was crowned acy challenged to demonstrate that their drink winner of Bacardi Leg ‘Clarita’. with 7 201 has the potential to become established Weindustry are proud to introduce in the drinks as a true classic by securing trial, consumer and trade exceptional Italian Aperitivi inspired by our awareness and distribution.

A PERFECT MATCH BORN IN TORINO MARTINI RISERVA SPECIALE, our range of home town, Torino.

Based on original recipes they take the best ingredients of our local region and exotic botanicals from across the world.

THIS YEAR This year,combine BACARDÍ Legacy will only have rare and them with heats in three cities throughout the UK – Edinburgh, Manchester and London. There is no Belfast heat this year. However, travel will be provided to Manchester or Edinburgh for any successful entries from Belfast. Also, for the first time in the competition’s history, the most promising winner from each heat city, including two from London, will travel to Miami and A PERFECT MATCH BORNinspire IN TORINO Puerto Rico for a week to further their Legacy campaigns. The Global Final will be in Amsterdam, Netherlands. The winner of which will receive a trophy and a tailor made BACARDÍ experience, designed in conjunction with the BACARDÍ Rum Global Brand Ambassador, Dickie Cullimore. This is a ‘money can’t buy experience’ that will include educational visits to some of the world’s most influential cocktail cities and industry events.

MARTINI NEGRONI

MARTINI NEGRONI A PERFECT MATCH BORN IN TORINO

25ml MARTINI RISERVA SPECIALE RUBINO OR AMBRATO 25ml MARTINI RISERVA SPECIALE BITTER 25ml BOMBAY SAPPHIRE GIN

WEBSITE NOW LIVE FOR ENTRIES SERVE OVER ICE CUBES DEADLINE IS SUNDAY 30TH SEPTEMBER 2018 www.bacardilegacy.com is where all entries are to be submitted. IN A TUMBLER Bacardi Carta Blanca, Carta Oro, Ocho Anos or Anejo Cuatro (newly introduced this year) can be used. Competitors can ORANGE re-edit their entries as many times as they wish up until deadline when the site will close. GARNISH WITH AN WEDGE Bartenders will be shortlisted and informed if successful by third week of October. Over 21s only. www.bacardilegacy.com contains further information regarding the format, rules and guidelines. For further information, contact Ryan Brown (rbrown@bacardi.com|07971508739) or Mark Boyle (mboyle@bacardi.com|07971508171).

22 • HRNI OCTOBER

ENJOY MARTINI RESPONSIBLY

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LIVE PASSIONATELY. ENJOY RESPONSIBLY

BACARDI AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED.

advertorial

PRL ARE EXPANDING THEIR REFRIGERATION DIVISION

ince 1995, PRL (previously Contract People Ltd) have provided outsourced sales, merchandising and installations solutions for many of the UK’s biggest companies. We made it our point to know our clients’ markets inside out to help us continuously exceed expectations in each activity we complete, but our real expertise lay in managing, developing and motivating our people. As a result of this, clients started driving us to expand our service offerings, leading to the formation of our data analytics division and technical division. Our technical division specialises in working in the on-trade, with a team of draught beer service engineers and refrigeration engineers. The high quality of our work, alongside the data analytics we provide on the back of our installations has led to us becoming Diageo’s refrigeration partner of choice in Northern Ireland, working to drive quality in key brands such as Guinness, Harp, Carlsberg and Rockshore. PRL Refrigeration are actively looking to expand our business, and form partnerships with key outlets throughout NI. Our business model drives us to focus on providing service levels above and beyond our competitors, at a competitive cost. Services we offer include preventative maintenance, emergency response, installations and equipment sales. Our engineers have extensive experience specialising in coldrooms, keg boxes, bottle coolers, beer

cooling systems and air conditioning, amongst others. We often get asked, ‘What do you do differently from my current refrigeration provider?’ The answer to this is formed by our background in field marketing. We have a two-tiered approach to every job; the refrigeration, and the business. The first tier is the side all refrigeration companies can offer (though quality can vary between suppliers). This side focuses on the quality of the work provided, the standard of equipment installed, and the legislative requirements around F-Gas and Health and Safety. What sets us apart from other suppliers is the focus we put on each outlet we’re in from a business perspective. Due to our background in business, we understand the financial implications refrigeration issues can have on an outlet. All our costings are fully transparent, and full visibility of each cost driver is provided for every job. We look to form long-term partnerships with each outlet, driven by trust and reliability. This means looking beyond the initial job, and finding ways to drive continuous improvement for our customer, be that in switching an equipment item to provide ongoing energy savings, or providing periodic services to ensure maximum efficiency from each onsite asset. In the on-trade, quality of product drives quantity sold. PRL have large equipment stock-

holdings in our 5,000-square-foot warehouse, meaning where possible, we can complete repairs without the large lead-time incurred with other providers. Where we cannot find a repair onsite, we’ll do our utmost to provide a temporary solution, be that a short-term pouring solution, or a bottle cooler while waiting on your own being repaired. At PRL, we pride ourselves in being forward thinking and driving innovation in our industries. This is especially true within our refrigeration division. Many of our current customers are restaurants

and cafés for which refrigeration issues can mean spoiling of stock and a direct hit to the bottom line. When tasked with finding a solution to this, we sourced temperature alert probes, which send an emergency callout to our engineers as soon as temperature drops below the pre-set parameters. This allows us to respond, and repair an issue before it has any adverse effects on stock holdings, resulting in quality food and happy customers, while protecting your profits. If you would like to have a discussion on how we can help your business, or would like a free, no obligation quote, please contact martin.rice@prl.uk.com or give us a call on 02890736413. We look forward to working with you.

IN-MARKET SOLUTIONS REFRIGERATION DIVISION Preventative Maintenance Service Emergency Breakdown Installations Tel: 02890 736413 24 • HRNI OCTOBER

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COCKTAIL OF THE MONTH

THE FULL IRISH

50ml Coffee-infused The Sexton Irish Whiskey 20ml Stout reduction 15ml Poppy seed-infused honey Blended Chocolate emulsion Sea salted chocolate shavings

COCKTAIL MONTH of the

WITH THE SEXTON IRISH WHISKEY

In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the superb premium spirits brands presented by Proximo. Jonni Waterworth, assistant manager at The Goat’s Toe, Bangor, creates a summer serve featuring The Sexton Irish Whiskey. THE SEXTON IRISH WHISKEY

The featured spirit in this month’s signature serve is The Sexton Irish Whiskey. Made from 100% Irish malted barley, this single malt is triple distilled and aged exclusively in Oloroso Sherry butts. The Sexton is a modern malt which is versatile and perfect for mixing or sipping.

THE FULL IRISH 50ml Coffee-infused The Sexton Irish Whiskey 20ml Stout reduction 15ml Poppy seed-infused honey Blended Chocolate emulsion Sea salted chocolate shavings

METHOD First three ingredients are shaken together & fine strained Chocolate emulsion smoothed on top & shavings added Served in a coupe “With the whiskey itself being Irish, we came up with the name The Full Irish and that influenced the other ingredients,” says Jonni. “We infused the whiskey with coffee, added the stout reduction and the honey brings all the flavours together while the chocolate foam binds everything and brings out the notes of the whiskey and the stout. It’s almost like a whiskey-based espresso martini.”

about the bartender

Jonni started his career in the trade in 2014, as a nightclub bartender in Café Ceol. “By Christmas, I was behind the cocktail bar and just fell in love with it,” he says. “After four years there, I had got my cocktail knowledge up and went to The Bull & Claw in Donaghadee.” It was while working at The Bull & Claw that the gastropub’s manager, who had previously worked with Sean Muldoon at Roscoff, lined Jonni up with an incredible opportunity to join Muldoon and Jack McGarry at The Dead Rabbit pop up in Claridge’s London during the summer of 2017. “It was amazing, absolutely incredible,” he says. “I’m 25 and it was the best thing I’ve done in my life. I was so gutted I only got to do it for the week. We had three days of pre-batching and getting everything sorted, and then four days of 14 hour shifts behind the bar. It was like being famous for a couple of days, and I didn’t want to come home.” Three weeks after Jonni returned, enthused by the experience, he joined The Goat’s Toe and – together with manager Tony Cromie - spent four months devising a new cocktail menu focused on high quality cocktails at the lower price point required for the Bangor market. Launched in mid-August, the new menu has already proved a great success.

Jonni Waterworth, assistant manager at The Goat’s Toe.

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HARP THROUGH THE AGES

A LOOK AT ALMOST 60 YEARS OF THE PURE HERE BEER

arlier this month, Belfast boxing hero and two-weight World Champion Carl Frampton rolled into Belfast city centre in an eye-catching ‘Harp’s Wee Wheels’ Tuk Tuk truck. The vehicle was specially designed by Harp to launch their brand new look and it’s the latest in a series of memorable marketing campaigns from Ireland’s first golden lager. Harp is fast approaching its 60th birthday, having first been developed in 1960 when the Guinness management recognised growing demand for a high quality, Irish lager. To meet that demand, Guinness transformed the Great Northern Brewery in Dundalk into a modern lager operation. The Co Louth brewery was half way between Dublin and Belfast and was well situated to supply Harp to the north and south of Ireland, and beyond. German brewmaster Dr Herman Muender was recruited to develop 30 • HRNI OCTOBER

the brand new beer and he brewed a German Pilsner-type lager to the highest specifications. They gave it the name Harp, after the symbol of the Guinness trademark. Dr Muender and his team oversaw the complete renovation and modernisation of the brewery – it had previously been a stout and ale factory - and tested the first barrels of their new lager on drinkers at local pub The Railway Bar. Needless to say, it went down well, and Harp went on to become a colossal commercial success. Within a year, Harp had become a household name throughout Ireland and, in 1961, it was launched in Britain as ‘the cool, blonde lager’. The early and immediate success of Harp was so great that the capacity of the brewery - originally intended to produce 1,500 barrels per month - had to be increased 10-fold by 1962. Harp became the first Irish lager to be sold across the Atlantic when it twitter.com: @Hosp_ReviewNI

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advertorial was introduced to New York in 1963. The theme of the first US campaign was Ireland, what took you so long? In the couple of years that followed, the rest of the world caught up. Harp won gold medals at international beer competitions for its clean and crisp taste and, by 1966, it was the market brand leader in both the Republic of Ireland and Northern Ireland. Over the decades, Harp developed a string of high quality advertising strategies and marketing campaigns to promote the beer at home and abroad. The beer almost became as famous for its memorable TV ads as it was for its award-winning taste. A lot of those earlier, classic ads can now be found online. Everybody has their own favourite, whether it is Home is where the Harp is with Sally O’Brien ‘…and the pint of Harp’; the Time for a sharp exit campaign; or Sancho Gonzalez in It’s our thing. And, of course, the iconic Hey Lawrence TV ad with the man from the future (Barney), his orb, and a never-tobe-forgotten camel puppet. These days, Harp is as dedicated to high-quality, funny and clever marketing as it ever was. Recently, Harp has encouraged people to Look on the Harp Side with the Harp Angel while the current Pure Here campaign champions the fun and the quirks that go hand-inhand with life in a modern Norn Iron. Some of the marketing channels and formats remain the same but times have changed since Harp’s first print ads in the 1960s, and a lot of content now lives on social media, although not all – there are new TV ads launching this year, Harp’s first since 2016. In 2017, Harp created the hilarious Pure Here & There Road Trip, in collaboration with satirical news website The Ulster Fry. The online series saw two local chancers who shared an appetite for Harp and adventure. They travelled around the six counties – and toured through Belfast – in a trusty(ish) Harp campervan, to draw attention to the limited edition Pure Here cans that were on-sale at the time. The series featured cameo appearances from much-loved Pure Here celebrities including Ulster and Ireland rugby captain Rory Best, and broadcasting royalty in the form of Jackie Fullerton and Pamela Ballantine. In summer 2018, Harp showed its support for Carl Frampton in a billboard campaign across Belfast, prior to his recent bout in Windsor Park. And now it’s Carl’s turn to take to the streets in Harp’s Wee Wheels to spread the message of the new re-brand. Frampton told us: “I’ve been having a great time www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

getting out onto the streets in Harp’s Wee Wheels. I’ve poured a few pints here and there and handed out a few cans as well so everybody knows that, while Harp has got a smart new look, it’s still got the same class taste.” Harp Brand Manager Jeanette Levis said: “We hope Harp’s contemporary and vibrant new look – which is inspired by the first ever Harp bottle - will really appeal to current fans of the brand and equally to new consumers too. It’s super that Carl’s on board to help us launch and we hope the people of NI love the new look as much as we do.” The new look is being officially launched with another collaboration between Harp and The Ulster Fry in an A-Team-style parody which will be exclusively available to watch on the Harp Facebook page. It stars none other than Pure Here legend Jackie Fullerton in the iconic role of Hannibal Smith, who was so memorably played by another Ballymena hero Liam Neeson in the Hollywood movie. Jackie loves it when a plan (and some cans) come together… Harp’s new look is being rolled out in pubs, clubs and off-licences across NI from September 2018. The re-brand is being supported with new TV adverts as well as out of home, PR, social and digital activations. Visit facebook.com/ Harp for more. OCTOBER HRNI • 31

Search online: Hospitality Ulster

IT’S TIME TO CELEBRATE The Top 100 Hospitality Business Awards is back for 2019, and there’s another glittering gala night in store for 100 deserving Northern Ireland pubs, hotels and restaurants.

COULD YOU BE ONE OF THEM? Brought to you by Hospitality Ulster, The Top 100 is a celebration of the increasing quality, diversity and regional spread of our great pubs, bars, café bars and music venues- not to mention our great restaurants and hotels. Through nomination, rather than a lengthy application process, we will recognise the 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. While the nomination process through the Hospitality Ulster website could not be simpler (anyone can nominate any premises they feel deserves recognition), the judging process is painstaking. That is why we have assembled a panel of industry experts to work through a host of excellent nominated businesses to find the cream of the crop. Your 2019 Judges (Full bios on hutop100.org): Joris Minne (Chair/Judge) Joris is a Chartered PR practitioner who has been writing a weekly food column for the Belfast Telegraph since 2008. a regular commentator, presenter and events host. He is a member of the Academy of Judges of the Restaurants Association of Ireland and chairs the Irish Curry Awards (Ulster) judging panel. Edwin McFee Music and entertainment journalist Edwin McFee has helmed the Pub Life column in the multi-award winning newspaper Sunday Life for the last decade, travelling the

length and breadth of the Province in a bid to track down Northern Ireland’s best and brightest bars. The freelance journalist also reviews restaurants and writes about the local craft beer scene in both Hot Press and Enterprise, among many others. Paula McIntyre MBE Celebrity chef Paula McIntyre has accumulated a list of personal awards, restaurant accolades, television/ magazine/newspaper/radio appearances and books far too long to profile in this magazine. She also lectures in catering at Northern Regional college to great success. Paula is passionate about Northern Irish produce both here and abroad, and has showcased NI food at the House of Commons and European Parliament. Allison Morris Allison Morris is an award winning reporter who is passionate about Northern Ireland’s pubs, restaurants and hotels. She began her reporting career more than 15 years ago, working in the weekly newspaper industry. Allison then joined the Irish News in 2007. Her awards include: NUJ journalist of the year 2010, Society of Editors news journalist of the year 2011 and CIPR columnist of the year 2014. Allison is also a regular columnist for The Irish News. John Mulgrew Craft/small batch beer aficionado John Mulgrew is editor of Ulster Business, and former business correspondent with the Belfast Telegraph. John is an experienced awardwinning print, digital and video business journalist, working for daily newspapers, national and regional, including news, politics and current affairs, over the last nine years. John is also a skilled cook in his own timepassionate about great ingredients even better food.

The Top 100 premises will celebrate their listing early next year at a star studded gala night with the best of food, drink and fantastic entertainment. As usual, we’re keeping some of the details up our sleeve for now, but if last year’s event is anything to go by you’ll know- this is a night not to be missed!

Search online: Hospitality Ulster

NOMINATIONS OPEN ON FRIDAY 21ST SEPTEMBER

2019 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 Criteria: • All pubs, restaurants and hotels with a licence in Northern Ireland are eligible for nomination • Eligible businesses must have been trading for at least six months prior to nominations closing • Nominations can be submitted by anyone! It’s an open call, and that includes the actual premises owners

• Multiple nominations have no bearing on the judging process, we just need one! • 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

Nominating could not be simpler and what’s more, anyone can nominate. For full details, or to get your nomination in simply visit www.hutop100.org NOMINATION CATEGORIES: RURAL PUB | URBAN PUB | CITY PUB CASUAL RESTAURANT | FORMAL RESTAURANT | HOTEL

portaferryfocus

LOUGH LIFE: THE ARDS PENINSULA

ALYSON MAGEE VISITS ATTRACTIONS IN & AROUND PORTAFERRY

IRISH SEA

STRANGFORD LOUGH

EXPLORIS ACQUARIUM Northern Ireland’s only aquarium was reopened in 2016 by Kieran and Edel Quinn after a £2m refurbishment programme. It features an array of native and exotic fish with other aquatic life showcased against coral reefs and Viking, pirate and smuggler-themed displays; reptiles in an Amazon rainforeststyle environment; and sea otters and seals in rehabilitation pods and outdoor pools. Open daily to the public, Exploris offers bespoke packages for groups, schools and parties, and features a kids’ zone and café serving brunch, lunch and dinner.

B ARTHURS BUTCHERS A butcher’s shop the way they were before black and chrome décor and tobacco onions took over. At B Arthurs, there is sawdust on the floor and pride in the heart of Brendan Arthurs, who sources as locally as possible and applies knowledge gained during a lifetime in the trade to the production of quality cuts of meat. Brendan’s classic pork sausages are produced from only pork belly, binding rusk and seasoning in natural casings, and served in his nephew Cathal’s Portaferry Hotel. 34 • HRNI OCTOBER

DUMIGANS BAR Northern Ireland’s smallest bar boasts a big offer in terms of authenticity and charm. Mary Arthurs (Portaferry Hotel) is carrying on a tradition of landladies running the bar, which is about as traditional an Irish bar as you will find in décor and quirkiness. Local characters rub shoulders with tourists on Game of Thrones tours, while the young crowd are very fond of taking selfies in the washroom bathtub. Traditional Irish musicians are the stars of the Dumigans show.

7 ECHLINVILLE

DISTILLERY

8 KEARNEY VILLAGE PORTAFERRY 1 2 3 4 5

STRANGFORD

MAP KEY: 1. PORTAFERRY HOTEL (SEE P36) 2. THE PORTICO OF ARDS (SEE P25) 3. EXPLORIS ACQUARIUM 4. B ARTHURS BUTCHERS 5. DUMIGANS BAR 6. THE LOBSTER POT 7. ECHLINVILLE DISTILLERY 8. KEARNEY VILLAGE

THE LOBSTER POT A short ferry trip takes visitors from Portaferry to Strangford, which featured

on BBC’s UK Village of the Year 2018. Reinvigorated after Steven Kilgore assumed ownership in 2014, The Lobster Pot features a cosy bar, beer garden and Game of Thrones-themed dining lounge. Unsurprisingly, seafood is the focus on its menu, and The Lobster Pot was named as one of The Top 100 Hospitality Businesses earlier this year.

ECHLINVILLE DISTILLERY Initially created as a side project by Eurocables founder Shane Braniff, Echlinville Distillery is now a well-established producer of Feckin’ Irish gin, whiskey and vodka; Echlinville and Jawbox gins; Bán Poitín; and Dunville’s Irish Whiskey. Tours and tastings are now offered at the historic Echlinville Manor House, and field-to-glass (barley is grown, harvested and malted on the distillery farm) stillhouse and cask maturation hall, and Braniff has plans to expand the site further with a museum dedicated to another of his passions, tanks. Apparently, Santa added to his collection last Christmas.

KEARNEY VILLAGE Ards Peninsula Tours guide Brigid Watson is well versed in the history and geography of the area. Her top five recommendations for visitors are: A walking tour of Portaferry Kearney Coastal Walk & Quintin Castle Cloughey Village & Kirkistown Castle Strangford Lough & Ballyhenry Island Slanes Graveyard & Souterrain twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

portaferryfocus

A DAY IN THE LIFE between the arts, heritage, tourism, community and wellbeing, economic development and regeneration. For me, these things are totally entwined and I can’t understand why there is not far greater joint projects and cross-sector collaboration. OUTLINE A TYPICAL DAY Planning events - sorting dates and fees with agents, finding promo videos and good images. Organising the imminent events which involves managing our extensive team of volunteer staff (herding cats territory) as well as sorting out tickets, queries, updating everyone on sales, getting the wine in! Marketing takes up lots of my time - constantly updating our social media channels to promote concerts, organising press coverage and interviews, creating mailchimps. And meetings about our wider concerns like audience development and financial sustainability.

PROUDEST MOMENT OF YOUR CAREER TO DATE When I joined Portico, they’d only ever had rather staid classical music concerts. The first concert I organised was an ABBA tribute band called The Bjorn Identity and, within half an hour, the entire audience of 300 people were up dancing and singing their hearts out. The Portico board looked a little shocked, but it was a great moment for me!

DR VERITY PEET

MANAGER, THE PORTICO OF ARDS WHAT IS YOUR CURRENT ROLE? I’m the manager at Portico Arts & Heritage Centre in Portaferry. I joined when the restoration was underway, about a year before it was officially opened by Prince Charles in 2016, and my role was to create Portico’s exhibitions (real and virtual) and set up a programme of events. These days my work is predominantly managing events - we have concerts most weekends and they all need planning, marketing and managing.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR Meeting new people all the time - our heritage gallery attracts people from all over the world and it’s fascinating to chat with them. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Shout at my children. Drink gin. Watch box sets. The usual! TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW Despite appearances, I don’t just drink gin!

WHAT IS YOUR BACKGROUND? My background is media - I was a TV and multimedia producer with BBC, Channel 4 and various indies. I won a tender to produce 20 films about Titanic for Tourism Ireland so that got me into the tourism sector. Then I had babies and TV production and babies don’t mix too well, so I did a PhD so I could stay at home with my little ones. But they grew and the PhD finished, so I looked for something local where I could use my experience producing content and events. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Is my boss reading this? The worst part is his organ playing! Portico’s restoration included restoring its organ and I really really, really would rather listen to any other type of music! The best part is enjoying the audience buzz at the end of concerts when the crowd is on a high. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? I find it frustrating that many people do not recognise the overlaps www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

OCTOBER HRNI • 35

portaferryfocus

THE STATS

HOTELHUB PORTAFERRY HOTEL

Cathal and Mary Arthurs

ahal and Mary Arthurs’ third summer at the helm of the Portaferry Hotel has been their most successful to date. “We feel that this is due to a lot of factors,” says Mary. “Firstly, the weather of course. We are in such a beautiful spot on the shores of Strangford Lough.” Repeat business is already strong “which is very encouraging for our future,” she says. “We also feel that tourists from across the shores have increased; especially Canadian and Australian and RoI. We are more attractive now, with the current exchange rate, for staycations. “We have had a busy two years developing our business, receiving recognition in the McKenna Guide featuring in the Top 10 seaside places to stay in Ireland and the Top 100 places to stay in Ireland. “We were also nominated in 2017 as one of the Top 5 Hotels in Northern Ireland at the UIster Tatler Awards, feature in the Good Food Guide and

36 • HRNI OCTOBER

have received Taste of Ulster Awards in 2016, 2017 and 2018.” Having already completed a refurbishment of the bar, restaurant and rooms before reopening in 2016, Cathal and Mary have plans to further upgrade the rooms and social space over the coming year. Enhancing their food and drink offer has also been a big focus for the couple, with the hotel’s menus highlighting local produce such as Marlfield Farm poultry, Just Live a Little Granola and seafood from the Lough. “We are lucky to have the best produce literally on our doorstep,” says Mary. “We love organising events here in Portaferry, such as Afternoons of Gin, Afternoons of Fine Spirits and Sailaway Saturdays.” Cahal and Mary also own Northern Ireland’s smallest bar, Dumigans, and The Ferry Grill Chip Shop, both in Portaferry. “We are very invested in the local economy, and thrilled that Portaferry is on the up, with many new businesses flourishing,” she says.

HOTEL OPENED: Re-opened in 2016. OWNERSHIP & HISTORY: Portaferry Hotel has been the heart of Portaferry community since the 1700s. After a downturn in the economy, the hotel closed its doors in 2015. Under new management, local couple Cahal and Mary Arthurs, the hotel reopened in 2016 after a refurb of the bar, restaurant and rooms, adding a more casual modern feel to the hotel, without losing the soul of the building. EMPLOYEES: 23 full-time, 18 part-time ROOM NUMBERS: 14 STAR RATING: 3-star STYLE: Country boutique hotel family run MARKET POSITIONING: The hotel is developing a niche in the corporate market, specialising in bonding and away days. It has become very popular for special family events, christening, private parties and intimate bespoke weddings. GUEST PROFILE: It attracts a wide range of customers; the location makes the hotel attractive to self-drive European guests, families, leisure breaks, golf groups, walking groups, cyclists and, mid-week, is a popular destination for local retirees from RoI and NI. USPs: Portaferry Hotel’s location on the shores of Strangford Lough is its finest attribute. FOOD & BEVERAGE: Food served daily 12-8pm (to 9pm at weekends). Breakfast is served from 8am daily and the hotel recently added its Coffee Dock, serving daily. The bar is open daily to the public and hotel guests alike.

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hotelnews

FERMANAGH RESORT COMPLETES £1M EXPANSION R

ossharbour, a family-run lakeside resort in Fermanagh, has completed a £1m investment including extensive landscaping across its six acres of land and the addition of three luxury selfcatering lodges. Accommodation capacity now totals 84 guests, with the offer also extending to four glamping pods with private hot tubs, five wigwams and six family-sized cottages. After spotting an opportunity to cater to Northern Ireland’s fledgling glamping market 18 months ago, Rossharbour Resort has been steadily growing its business and now caters to a wide variety of guests including couples, groups such as hen and stag

From left, Darren Ward, relationship manager, First Trust Bank, and Darren Johnston, owner and manager of the Rossharbour Resort.

parties and families, and traditional fishing weekends. Along with a games room, sauna, spa and afternoon tea packages, it has invested in its wedding facilities as it aims to expand Fermanagh’s wedding

destination credentials. The Resort has two permanent event marquees along with an outdoor ceremony area. The latest investment marks Phase One of an extensive expansion programme, with the business planning to build a luxury spa and glamping pod village next year. “My vision for Rossharbour was to create a resort that could capture not only the beauty and calmness of the area, but also offer adventure and fun in a luxurious setting,” said Darren Johnston, owner and manager of the Rossharbour Resort. “I think this latest expansion sets us well on our way to achieving and building upon this vision.”

TOURISM NI AWARDS NEW BALLROOM BOOSTS EVENTS BUSINESS FOUR STARS TO HORSESHOE COTTAGE AT EVERGLADES

orseshoe Cottage in Co Down has been awarded a four-star rating for self-catering accommodation through Tourism NI’s Accommodation Grading Scheme. The property is an 18th century From left, Tracey Jeffery, proprietor, Horseshoe Cottage and Samantha Corr, senior quality advisor barn conversion at Tourism NI. situated on the fringes of Strangford Lough with many of its original features still in place. Tracey and Joe Jeffery, owners of the cottage, have created a relaxed and welcoming feel to the cottage. Tracey is a passionate supporter of the wide variety of food and drink available in Co Down and Joe is a landscape gardener, evidence of which can be seen in the beautiful natural stone floor and private courtyard has been incorporated into the site. “We want guests to fully immerse themselves in this idyllic location and take the opportunity to escape from their busy lives and truly relax,” said Tracey. Samantha Corr, senior quality advisor at Tourism NI, said: “Horseshoe Cottage is a fabulous addition to the accommodation offering for any visitor wishing to come and explore more of Strangford Lough and North Down. The beautifully restored property offers excellent service and its owners Tracey and Joe act as wonderful ambassadors for the area of Co Down in their promotion of local food and drink and experiences.” www.hospitalityreviewni.com

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astings Everglades Hotel in DerryLondonderry has reported a 33% per cent increase in wedding bookings, and a 15% increase in business events, since the opening of its new Grand Ballroom in April Neil Devlin, general 2017. manager of Hastings The hotel completed a £1.5m Everglades Hotel. refurbishment of the Grand Ballroom last year and can now accommodate up to 650 people theatrestyle and over 400 when set up for round table events. “It is now the largest event space in the North West and we can now accommodate a wider range of larger conferences, gala dinners and business functions which we previously couldn’t,” said Neil Devlin, general manager of the Everglades Hotel. “We are delighted to be helping to bring new business to the city; this has included the annual conference of a public body which was held in the North West for the first time and attended by 320 delegates. “In addition to this, we have continued to grow the internal events organised by the hotel and the Grand Ballroom now provides us with the opportunity of attracting artists that wouldn’t have been possible before.”

GLOBAL BRANDS TEAM UP FOR DIGI-TALK EVENT Experts from Google, Facebook, ReviewPro, Shopify and Stackla will be providing a unique insight into how local companies can grow their businesses online at the annual Digi-Talk: The Conference event on October 10 in the Europa Hotel. Further information is available about the event, organised by Hastings Hotels, at www.hastingshotels.com/Digitalkconference. OCTOBER HRNI • 37

tourism-attractions

INNOVATION FACTORY COLLABORATION RESULTS IN NEW TOURISM BUSINESS T wo entrepreneurs from West Belfast have started a tour company aimed at encouraging tourists to spend more time experiencing local culture, with one of their first ventures a new whiskey tour of Ireland. David Kearns and Michael McCusker of Tour Ticket Ireland, based at Innovation Factory on the Springfield Road, believe potential exists for the local economy to enjoy greater benefits from tours. Both partners met at the Innovation Factory, which specialises in helping start-ups develop by fostering and encouraging innovation and collaboration, and are passionate about developing the tourism infrastructure in West Belfast.

David Kearns and Michael McCusker of Tour Ticket Ireland launch their new Irish Whiskey Tour with Majella Barkley, innovation director, and Anna McDonnell, manager of the Innovation Factory.

“We are structuring our tours so that people have time for an authentic experience – eating locally and having time to absorb the culture,” said Kearns.

MONTALTO ESTATE LAUNCHES AS A VISITOR ATTRACTION

From left, John McGrillen, chief executive, Tourism NI and David Wilson, MD of Montalto Estate.

ontalto Estate, a 400-acre private estate located near Ballynahinch in rural Co Down, is opening to visitors for the first time in its history. Owned by the Wilson family, the new visitor attraction created 40 construction jobs and will result in up to 30 long-term full- and part-time jobs in the tourism sector. Purchased by the family in 1995, the Estate was first developed as a luxury venue for business and corporate clients, expanded to include wedding venue The Carriage Rooms at Montalto in 2012.

The latest venture aims to provide a high-quality visitor experience focused around reconnecting with nature in the Estate’s captivating gardens and beautiful walks and trails, a children’s play area, visitor centre showcasing the Estate’s history, 120-seat café serving local produce, and a shop selling Estate produce and local craft products. “This investment is part of our ongoing business growth strategy,” said David Wilson, managing director of Montalto Estate. “Our aim is to provide a top-class visitor attraction which will not only add to the existing Northern Ireland visitor experience, but which will encourage visitors into the region. “The investment also provides us with the opportunity to preserve the unique character and heritage of this magnificent site which will help to ensure its long-term future as an important landmark and visitor destination within Co Down.”

NICK DOUGHERTY TO PROMOTE GOLF IN NORTHERN IRELAND

ourism Ireland in Britain has teamed up with Sky Sports Golf in its latest campaign to promote world-class golf in Northern Ireland. The month-long promotion has been designed to inspire British golfers to come and visit Northern Ireland and to celebrate the fact that The Open will take place at Royal Portrush in 2019.

38 • HRNI OCTOBER

A video – filmed here this summer and fronted by Sky Sports Golf pundit Nick Dougherty – is being hosted on SkySports.com. The video will be promoted on the social platforms of both Sky Sports and Tourism Ireland, including Facebook and Twitter, and will be seen by an estimated four million people across Britain.

Their four-day whiskey tour takes in five distilleries including the Jameson Distillery in Dublin; Old Bushmills Distillery; Nephin Whiskey, Co Mayo; Walsh Whiskey, Co Carlow; and Tullamore Dew in Co Offaly. Majella Barkley, innovation director at the Innovation Factory, said: “Tour Ticket Ireland is a great example of the culture of collaboration we are seeking to foster at the Innovation Factory. It is fantastic to see two local men having the entrepreneurial drive to take on the big tour companies by doing something fresh and new.” Innovation Factory is owned by Belfast City Council and operated by Oxford Innovation.

CANADIAN ‘TRAVEL GUYS’ VISIT NORTHERN IRELAND

ne of Canada’s top TV travel shows will showcase the superb food and drink scene in Northern Ireland to more than two million viewers next year. The Travel Guys, Jim Gordon and Darren Parkman, visited Northern Ireland last month, filming in Belfast and along the Causeway Coastal Route for their programme, which airs on two networks in British Columbia. Their visit was arranged by Tourism Ireland and supported by Tourism NI. Their culinary road-trip included a visit to St George’s Market, where they interviewed Caroline Wilson from Belfast Food Tour and Alan Coffey from Something Fishy. They also took part in the Belfast Gin Map tour and visited ABV Beer Fest, Curated Kitchen and Co Couture. The following day, the Canadian broadcasters headed North along the Causeway Coastal Route to Ballygally Castle, taking in some of the Game of Thrones filming locations. They also filmed at the Giant’s Causeway and stopped for a cheese toastie at nearby Maegden – Grilled Cheese, from the eye-catching 1950s caravan. The final filming stop was at Hillstown Brewery, near Randalstown.

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www.hospitalityreviewni.com

tourismprofile

DIGITISING TOURISM: EMBRACING INNOVATION WHILST RETAINING THE PEOPLE ELEMENT BY DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL

dvances in technology continue to alter our everyday lives, how we conduct business and increasingly our tourism choices and experiences as well. We are already seeing airlines and hotels experimenting with robots for check-in, online chatbots to deal with customer queries, keyless checkin through smartphones in hotels, the increasing use of VR (virtual reality) and AR (augmented reality), developments in AI (artificial intelligence) and increasing connectivity amongst myriad devices (dubbed the Internet of Things). This is giving rise to the notion of ‘smart’ facilities: smart hotels, smart restaurants, smart visitor attractions, smart event venues etc. In fact, we need to start moving much more seriously towards this on a larger scale with smart resorts and smart cities. This is now required to meet the wants and needs of today’s tourist. On the tourism provider side of the equation, it gives businesses a strong vantage onto visitor behaviour that is in many respects unparalleled in terms of customer touchpoints and on-site evidence of traveller sentiment. Indeed, the consumer, even in their own home, is becoming increasingly comfortable conversing with AI programs and personas such as Alexa, Siri and Cortana and allowing such artificial personas to make choices and suggestions on what they do, what they purchase and where they travel to. Trends in digital transformation in such ways are only the beginning and will strongly influence tourist behaviour and in time the very nature of tourism itself. The traditional picture for tourism has clearly changed. Today’s tourist already wants to stay connected through their smartphones and tablets. That has quite simply become the new modern essential for the holidaymaker. As technology developments gather pace and people become increasingly comfortable engaging with such technology in their own home, then we need to ensure that we provide such technology and digital connectivity at every stage of the travel journey, especially at the destination and around every facet of the destination experience. The so called ‘Internet of Things’ (IOT) allows all of our devices, gadgets and appliances to be connected www.hospitalityreviewni.com

and share information in today’s world, from our smartphone to our car, from our tablet to our television, from our laptop computer to our home heating system. Everything can be ‘joined’ and use that data so we can control things from a distance without even being there, or increasingly that such data can control us, making suggestions for what we do, what we purchase etc. When we converse digitally (especially with a business) often that is no longer with a human being. Chatbots are now becoming more commonplace in business, including the tourism industry. They are essentially algorithms powered by the latest Artificial Intelligence (AI) technology, which can mimic a customer care member of staff to answer specific customer queries and problems. They can even operate across the most popular social media and mobile communication platforms such as Facebook Messenger, WhatsApp and Skype as well as dedicated online business sites. Such an approach can actually save businesses money (normally spent on human staff) whilst at the same time enabling quick responses to the customer on a 24/7 basis (something today’s digitally savvy consumer expects). This not only replaces more traditional customer support, but can drive sales as well. Using access to huge amounts of data, the AI bot can suggest a last-minute upgrade offer or crosssell other related travel products such as insurance, hotel rooms etc. Since the chatbot already knows the client’s preferences and accepted price ranges, it can actually create better offers than human staff who usually don’t have access to such a wealth of data instantly at their fingertips. Chatbots can also provide a personalised one-to-one experience with the customer every time, without showing any signs of irritation or growing tired of the client’s indecisiveness. On the surface, that appears to be a positive win for both tourists and tourism provider, but of course it brings the downside of joblosses in terms of how such aspects have been handled traditionally by human agents. A balance does need to be struck in what has always traditionally

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been a people industry. Taking things further, the Henn-na Hotel in the city of Sasebo, Japan has already been using robots. Only two human staff are employed alongside some 10 life-like robots who handle everything from greeting, check-in, carrying bags, cleaning rooms to handling guest queries (as well as speaking several languages). On the airline side, Air New Zealand have trialled robot check-in at Sydney airport. The robot called Chip can check passengers into their flight and point them in the right direction, as well as answer over 900 questions per day. Building further still, the airline has also created ‘Sophie’, a so called ‘digital human’. Sophie uses AI to play an ambassador role for New Zealand, answering questions travellers have about the country as a destination. Signs are these digital concierges or virtual customer agents like Sophie are becoming more widely accepted, simply building on the widespread use and acceptance of AI devices at home and on smartphones, such as Alexa and Siri. When we combine this with the increasing use of social media through digital devices and the use of dedicated mobile apps to provide interpretive information and enhance tourism experiences through AR and VR, then we are undoubtedly catching up with what once seemed purely like science fiction, and catching up fast. We now accept such technology, indeed many crave it and seem unable to exist in a fulfilling way without it (think of the addiction to social media and other smartphone applications). As such, many people now spend a sizeable proportion of their time in a digital realm and expect that to provide all their answers and to do so quickly and efficiently. Tourism, which has always been at the forefront of harnessing and using the latest technology needs to stay ahead of the curve in how we utilise all of this but also find the right balance between such technological innovation and people. That crucially important people aspect mustn’t be forgotten in the rush to cater to the public appetite for all things digital. Therein lies the real challenge. OCTOBER HRNI • 39

tourism-travel

NO PARKING ZONE COACH TOURS ARE BOOMING BUT BELFAST’S LACK OF DEDICATED COACH PARKING OR EVEN DROP OFF FACILITIES IS A VERY REAL PROBLEM, SAYS KAREN MAGILL, CHIEF EXECUTIVE OF THE FEDERATION OF PASSENGER TRANSPORT

irst and foremost, there needs to be recognition of the fact that coaches are a key part of our transport mix here in NI and play a vital role in carrying thousands of tourists both into and out of the province. Coach tourism is a very significant market and is vital in helping to build a buoyant tourism economy and sustaining local businesses. In view of this, you would therefore naturally assume that it would make sense for any attraction, hotel or local authority to actually want to encourage coach visitors and to make them feel welcome. But this does not seem to be the case in Belfast, where there is no dedicated coach parking facility and no plans to secure one. Secure overnight parking is a big consideration for visiting coaches as parking on streets or roadways is unsafe and unwelcome and has often resulted in coaches being damaged and vandalised. There is a need for off-street coach parking facilities and convenient signage for coaches and passengers, so that visitors keep coming back and attract further visitors. The issue in Belfast has been going on for many years and it is not only dedicated coach parking which is an issue but the lack of drop off facilities, especially for visiting international coaches. In addition to which, no account has been taken for the fact that there are no dedicated areas for coaches to safely drop off their passengers and unload luggage. There is no provision at established hotels and no requirement for new builds which should really be part of the planning process. For many years, our organisation has actively tried to change this situation and we have met with various departments and organisations regarding both offroad and on-road coach parking and other facilities. There has been some progress with on-road parking which is still limited because of the lack of kerb space but there has been no progress on off-road parking. For the last four years, we have worked very hard with Belfast City 40 • HRNI OCTOBER

Council, Visit Belfast and others to secure a dedicated coach park and had a number of options which were disregarded for unknown reasons and the resultant offer from the City Council is an interim arrangement with some spaces at Crumlin Road Gaol site. This is obviously not the solution the industry wants or deserves and sends out the wrong message to the visitors. Tourism NI and Tourism Ireland

“IT IS VITAL THAT WE DO ALL WE CAN TO PROVIDE THE RIGHT INFRASTRUCTURE TO SUPPORT COACH TOUR OPERATORS AND THEIR PASSENGERS AND BELFAST CITY COUNCIL NEEDS TO UNDERSTAND THE NEED TO INVEST IN FACILITIES NOW SO THAT WE CAN KEEP VISITORS COMING BACK AND ATTRACT FURTHER VISITORS.“ KAREN MAGILL

spend a very considerable amount of time working to encourage coach tour operators to come to the province and, according to TNI, there has been a 50% increase in the number of international tour operators attending their meet the buyers workshop since 2012. This highlights the significance of coach tourism to Northern Ireland and the number of tour operators that TNI and TI are currently working with is over some 270. We are very disappointed at where things are currently, especially when you consider the following recommendation from the Belfast Parking Strategy & Action Plan 2016: ‘There is an immediate need to look at setting up a city centre coach park. It is one of the key elements of the city’s tourism infrastructure that is missing and

would fit very well within BCC’s current city regeneration plans. ‘A number of potential city centre coach parking sites have been considered by various parties to date. Such a site should be located sufficiently close to the city centre, yet away from areas of high crime. It is recommended that further work is carried out to confirm the preferred location of site and that it is provided as a matter of urgency. This should include consideration of associated provision for tour operators such as coach parking maps.’ According to a recent press statement from Belfast City Council, they are continuing to work with other statutory partners, including Visit Belfast and the Department for Infrastructure, to secure a long-term solution to resolve the situation. From our work over the past few years, we are aware of two possible solutions for a new dedicated coach park, but the Belfast City Council have advised that cost is an issue. Apparently, that cost is £50,000 and, apparently, is too expensive which is unbelievable considering the amount of money the coach tourism industry contributes to the city of Belfast. I have written to the chief executive of Belfast City Council on a number of occasions and have highlighted figures for her consideration but unfortunately the only option on offer is some spaces at the Gaol. In order to demonstrate what the number of coach visitors looks like in Belfast, in 2016, one tour operator actually operated 587 tours to the city with nearly 20,000 tourists and 15,500 bed nights in one year. Another example - one hotel in Belfast has 50 visiting coaches per week during the season: • 50 coaches x 50 passengers x £50 per room per night (25 double rooms) = £62,500 for accommodation only - and that’s one hotel. And £50 per night is conservative. • Extrapolate by 30 hotels - over the season from April to October, even just 28 weeks - then you are looking at sums of circa £52,500,000 In addition, these big numbers are understated, and this is only scratching

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tourism-travel It is vital, therefore, that we do all that we can to provide the right infrastructure to support coach tour operators and their passengers and Belfast City Council needs to understand the need to invest in facilities now so that we can keep visitors coming back and attract further visitors. Lonely Planet says Belfast is the best place to visit in 2018; maybe not for everyone, especially coach tour operators!

out the right welcoming message and commitment to their coach tour visitors. We need to cater for visiting coach tourists from UK, RoI and international coaches as well as the 220 local coach companies who also regularly frequent the city centre. Coaches provide a more efficient means of transporting large numbers of visitors than cars, but with no place to park, coach drivers may have no option but to start circling which adds to traffic congestion and increases pollution levels.

the surface. We haven’t looked at the other additional spend in restaurants, shops, pubs plus business from cruise ships and other international and local tourism, day trips, school visits etc. Consideration also needs to be given to the millions of pounds of investment by local coach companies and hoteliers etc., in terms of their offer for tourists. Belfast City Council and other councils need to be prepared to do their bit and spend the money to not only support their local tax payers but also send

STENA LINE VESSELS RECOGNISED FOR SAFE OPERATIONS

ight Stena Line ferries operating on the Irish Sea, including six on routes from Belfast, have received the prestigious Jones F. Devlin Award from the Chamber of Shipping of America (CSA), acknowledging the skills and dedication of the men and women responsible for safe vessel operations. According to CSA, the Jones F. Devlin Awards publicly recognise ‘outstanding achievement’, exemplifying ‘devotion to duty and to the principles of maritime safety, which is worthy of the highest commendation’. The ferries are

also recognised as having operated between two and five consecutive years without a lost-time accident. Included are the Stena Superfast VIII

TOP TOUR OPERATORS FROM INDIA VISIT NI

From left, Franco Patil, Tourism Ireland India; Maitreyee Patel, Pathfinders Holidays; Rahul Sharma, Holiday Boosters; Aneri Shah, Kulin Kumar Holidays; Rohit Chhibber, PL Worldways; Mayur Nerurkar, Veena World; Shibani Phadkar, Goomo Holiday; and Ruchita Kadam, Travel Tours.

even top tour operators from India have enjoyed an actionpacked visit around Northern Ireland as guests of Tourism Ireland and Tourism NI. Their itinerary included the walled city of Derry, where they enjoyed a walking tour which took in the Guildhall and the Peace Bridge, as well as Ballyscullion Park in Co Tyrone. The group also spent time in Belfast and enjoyed a drive along the Causeway Coastal Route, stopping at Glenarm, the Carricka-rede Rope Bridge, Bushmills Distillery and the Giant’s Causeway.

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“Familiarisation trips such as this are an important element of our work with the travel trade in emerging tourism markets – as the tour operators get to experience at first-hand our superb tourism offering,” said David Boyce, head of Asia, Middle East and UK Inbound at Tourism Ireland. “Our aim is to really enthuse these Indian travel professionals about Northern Ireland, so that when they return home, they will be even better informed to advise their clients when planning and booking their holidays.”

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(Belfast/Cairnryan); Stena Precision, Stena Mersey, Stena Lagan and Stena Forerunner (Belfast/Liverpool); and Stena Performer (Belfast/Heysham). “Safety for our passengers and employees always comes first at Stena Line, and forms a very important part of the Stena Line Group’s strategy for a sustainable future,” said Bjarne Koitrand, technical operations director at Stena Line. “This achievement reaffirms the positive trend we have seen in the Lost-Time-Injury-Frequency during the last years.”

CLOUD CORN TAKES TO THE SKIES

From left, Jonny Murphy, local accounts manager, Elizabeth Curdy, operations manager, and Michael Heaslip, managing director, Cloud Corn.

assengers on Air Tahiti Nui flights to and from the exotic islands of French Polynesia are now enjoying artisan popcorn from Belfast. Food NI membet Cloud Corn, based in east Belfast, has begun supplying the airline, serving international centres as well as hundreds of islands with its increasingly popular range of hand blended popcorn snacks. Based at Papeete, the Tahitian capital, Air Tahiti Nui’s network includes the US, France, Japan and New Zealand, as well as tourist islands in the south Pacific such as Bora Bora and the Cook Islands. The contract followed the Belfast artisan company’s recent participation in a major food trade show in Hamburg. OCTOBER HRNI • 41

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NAME

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COMPANY

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JOB TITLE BARTENDER

HOW LONG HAVE YOU BEEN IN THIS ROLE? About a year.

FAVOURITE FILM: Donnie Darko/The Godfather. FAVOURITE ALBUM CURRENTLY LISTENING TO: Fleetwood Mac Rumours FAVOURITE BAND: The Killers LAST BOOK READ: The Art of Fermentation by Sandor Ellix Katz FAVOURITE CELEBRITY: Barney O’Kane

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FAVOURITE FOOD: Christmas dinner FAVOURITE RESTAURANT: La Taqueria DESCRIBE A TYPICAL DAY? LAST HOTEL YOU STAYED AT: Hotel I would start about 2pm, set up the bar, Moxy Berlin organise stock and do any necessary prep for service. My menu changes every LAST BAR/NIGHTCLUB YOU VISITED: week so there’s always something to do! Berts Jazz Bar I’ll check my bookings and call them FAVOURITE PLACE IN THE WORLD: all to confirm before opening the bar Florida at 5pm. From 5pm, it’s my job to make INDOOR CONCERT OR FESTIVAL: the drinks, tell bad jokes and ensure Festival everyone’s having fun. Depending on LAST HOLIDAY: Berlin how busy I am, finishing time varies but I’m usually done about 2am. WHAT WAS YOUR FIRST JOB? I worked on the bar in Zen.

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FAVOURITE TV SHOW: Sherlock 50 • HRNI OCTOBER

DRINKS

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Ginger beer BEER OR CIDER: Beer WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whiskey

GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? David Bowie, Ricky Gervais, Karl Pilkington and Bruce Springsteen ONE ITEM YOU COULDN’T LIVE WITHOUT? Caffeine WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Charlie Day WHAT IS YOUR IDEAL JOB? Owning my own bar. FAVOURITE QUOTE? 60% of the time, it works every time! THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Never expect anyone to do something you wouldn’t do yourself! INSPIRATION IN YOUR LIFE? Max Dennis, my old bar manager in Australia.

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