Hospitality Review NI Sept 2017 by Helen Wright

SEPTEMBER 2017

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

HOW D’YOU LIKE THEM SWEETER APPLES?

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SEPTEMBER 2017

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

The official publication for

ROI HOSPITALITY TRADE WIDENS ITS COMPETITIVE ADVANTAGE OVER NI PATRÓN PERFECTIONIST: BRIAN TODD FROM THE FIVE POINTS WINS THE LOCAL HEAT P17

WHEN IRISH EYES ARE SMILING: KEY PLAYERS IN THE BUOYANT WHISKEY CATEGORY PS 18-30

CRAFT BEER & CIDER: AN EIGHTPAGE PULLOUT SHOWCASING LOCAL PRODUCERS PS 31-38

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elaxation of Easter licensing laws, and direct sales by craft breweries, in the Republic of Ireland has been met with dismay by the Northern Ireland hospitality trade. Operators in NI are once again finding themselves at a competitive disadvantage, as the Irish government moves swiftly to support its hospitality and tourism industry while efforts to reform liquor licensing laws in the north are left in limbo alongside the Northern Ireland Assembly. Traders in the Republic are also urging the Irish government to reconsider proposals to increase its tourism VAT rat from 9% to 13.5% (against a standard Irish VAT rate of 23%), while businesses in NI continue to face a flat UK VAT rate of 20%. Colin Neill, CEO of Hospitality Ulster, said the Republic’s removal of Easter trading restrictions could make the £16m the NI sector is estimated to lose every Easter due to trading restrictions in the north “look like small change”. “Furthermore, the changes are likely to devastate not just our tourism but also result in significant additional losses as residents of Northern Ireland are tempted south for the Easter break and Southern visitors are deterred from going north,”

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he said. “This is especially true with the uncertainty that Brexit will bring. A failure to at least match the licensing law changes that are being brought forward in the Republic will cost jobs, damage our ability to attract tourists and retain our existing customers.” The Irish government’s move to allow direct sales by craft breweries, meanwhile, creates “a huge competitive advantage over our own craft brewers, potentially helping put some of them out of business,” he said. “Furthermore it adds to the South’s tourist offering; in fact, that was a major reason for the change according to the Irish government.” Highlighting the “bizarre spectacle” of local craft beer and spirit businesses unable to sell their produce at last year’s BBC Good Food Show, Neill called for progress on liquor licensing reform - achieved before the NI Assembly stalled - to be rolled into a new Bill and introduced as a matter of urgency by either the Assembly or Westminster if direct rule applies. According to the Restaurant Association of Ireland, introduction of the 9% tourism VAT rate in the Republic of Ireland in 2011 has created 33,600 direct and 15,456 indirect jobs.

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SEPTEMBER HRNI • 3

editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI, Independent News & Media, Belfast Telegraph House, 33 Clarendon Road, Clarendon Dock, Belfast BT1 3BG. Contact: Editorial: 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: Olga Patterson The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Ciaran O’Neill 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.

DEADLOCK IN NI AS ROI MOVES ON

s our p3 lead story highlights, the Republic of Ireland is once again proving itself to be more progressive and proactive in removing antiquated barriers to the hospitality and tourism trade. While the NI Assembly sits in deadlock, we are speeding towards an uncertain future of Brexit and all the private investment going into fabulous, innovative new venues and local beer, cider and spirits - showcased every month in the pages of this magazine – is potentially under threat. From the great One Show coverage of the Antrim Coast to reporter John Simpson’s much retweeted compliment to Belfast as the ‘UK’s most underrated big city… charming, attractive, transformed since my time here in Troubles’, a certain momentum has been achieved but the hospitality industry needs a sustainable future if it is to continue to grow and drive the local economy.

Alyson Magee

COCKTAIL VENUES URGED TO FOCUS ON BUSINESS MODEL

ocal pubs and bars need to keep an eye on their operational costs and business model if they are to make any money from cocktails, Jack McGarry from The Dead Rabbit in NYC has warned. McGarry and Sean Muldoon, both from Belfast, opened the The Dead Rabbit in New York four years ago and picked up the accolade of World’s Best Bar in 2016. Praising the growing Belfast cocktail scene, McGarry said: “Every time I go back, I get blown away. I can’t really keep up with the number of bars there are in Belfast, and I get a lot of messages from these young Belfast bartenders who are just super hungry, super energised and want to take on the world.” When he left Belfast seven years ago, McGarry said The Merchant Bar was one of the few making proper cocktails from fresh ingredients. Welcoming the progress made since then, he said: “The next step would be operators that fully understand how profitable cocktail bars can be in terms of a business model and really honing in on that. “You’re seeing a lot of operators just doing cocktails for the sake of it because they see it’s a trend that they have to

cater for, instead of really focusing on it as part of their business model. “The talent is definitely there, so it’s just a matter of somebody going in and doing a great job in terms of the operational side of things.” McGarry and Muldoon continue to build on the success of The Dead Rabbit, with last month seeing their other NYC bar BlackTail celebrate its first anniversary while the duo also travelled to London to create a pop up bar in Claridge’s. Plans are, meanwhile, in place to open a bar a year over the next five years. “The next one will be in New York,” said McGarry. “We are scouting for different locations in a couple of different markets, so we would go outside of New York and outside of America but the structure would need to be right.” McGarry said every time he visits home, it gets harder to leave, and he may reconsider his options. “By the end of the next couple of years, I could probably have enough to just take it easy the rest of my days,” he said. “Doing this has consumed an awful lot of energy so I want to make sure the next thing I do is something I really want to do.” See ps 26-27 for news on The Dead Rabbit’s Irish whiskey book.

TOURISM VISITS AND SPEND BOOSTED IN Q1

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ourism NI has welcomed latest NISRA tourism performance figures, which show a record one million overnight trips taken in Northern Ireland during January to March 2017, an increase of 6%. Visitors from out-of-state markets spent £117m (+15%) and visitors from all markets combined, including Northern Ireland, spent a record £170m, a 7%

increase on the same period in 2016. “I am particularly encouraged by the strong growth in Republic of Ireland trips and spend, with a welcome 36% increase in Republic of Ireland holiday trips following a very strong Tourism NIled promotional campaign, Say Hello to More, across autumn 2016,” said John McGrillen, chief executive of Tourism NI.

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QUARRY SETS ITS SIGHTS IN MEMORY ON GOT TOURISM TRAIL

RESPECTED RETAIL SECTOR CHAMPION

BY VICTORIA LEONARD

Fairhead on the Causeway Coast, meanwhile, has joined numerous other local sites as a Game of Thrones filming location, appearing in Series 7 as the backdrop for much of Episode 3.

Game of Thrones filming location outside Larne could be developed into a flagship tourist attraction to rival Titanic Belfast, according to DUP MP Sammy Wilson. Magheramorne Quarry, which has doubled as The Wall and the Wildling village of Hardhome in HBO’s hit fantasy drama, is a magnet for tourists, with coach tours regularly passing the closed set. Such is the interest that security has been ramped up at the site in recent months, with concrete slabs and warning signs erected to shield filming from prying eyes. Permission to develop film studios, an

all-Ireland diving centre, World Cycling Centre and 450-dwelling harbour village was granted in 2009. The ambitious development would also incorporate a heritage railway, bird-watching and interpretation centre and visitor accommodation. However, no specific plans to capitalise upon Game of Thrones’ legacy have so far been confirmed. Wilson revealed he has written to the chief executive of HBO, the Department of the Economy and Mid and East Antrim Council to discuss how to maximise the site’s potential, but says that the political stalemate is hampering the development of such projects.

HU CALLS FOR PARLIAMENTARY PUB CHEF OF THE YEAR NOMINATIONS

PSNI LAUNCH OPERATION TO ENSURE DOOR STAFF ARE LICENSED

ospitality Ulster partner the British Beer & Pub Association’s Parliamentary Pub Chef of the Year competition is now open for entries, and members are urged to get involved. The prestigious award seeks nominations from Members of Parliament to recognise a pub chef, or chefs, in their constituency renowned for their great food. The winners will receive a cash prize of £500. Whilst MPs are the nominators in the competition, pubs and pub operators can help the process along, by getting in touch with their own local MP to encourage them to nominate a pub chef. Nominations close on October 27; more information is available on the BBPA website, or from Josh Green at jgreen@beerandpub.com. www.hospitalityreviewni.com

he PSNI launched a special operation Op Noomin, to make sure all door staff at bars in Northern Ireland are licensed, in collaboration with Security Industry Authority (SIA) and Crimestoppers, last month. It is an offence to work as door staff without having and displaying a valid SIA licence. Anyone with information about unlicensed door staff should contact Crimestoppers anonymously on 0800 555 111 or through a secure online form at www.crimestoppers-uk.org. Information can also be passed to the PSNI by phoning 101 or contacting SIA on www.sia.homeoffice. gov.uk.

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Bryan Gray, chief executive of the Federation of the Retail Licensed Trade in Northern Ireland for 13 years, the NI Independent Retail Trade Association for eight years and latterly Manufacturing NI, has died aged 65 in the Philippines where he had been living. Hospitality Ulster has extended its condolences to his family, and a memorial service will be held to celebrate his memory at 2pm on September 9 in the White Horse Hotel, Derry/Londonderry. Due to the high volume of offers for financial assistance to the family, a JustGiving page has been created to aid with the costs of putting on the event, at justgiving.com/crowdfunding/ bryan-gray-memorial. NORTHERN IRELAND’S OLDEST HOTELIER

Northern Ireland’s oldest hotelier has died, aged 94, after running The Londonderry Arms in Carnlough for almost 70 years. In 1947, Moira O’Neill took over the Carnlough hotel, once owned by the family of Winston Churchill, together with her husband Frank. The pair became renowned as one of the longest-serving families in Northern Ireland’s hospitality industry, were founder members of the Antrim Coast Road Hotels and Caterers’ Association, and Moira was a member of the NI Tourist Board and the Catering Industry Training Board. In 1998, she was appointed MBE for her contribution to the social and economic life of Northern Ireland. KEEPER OF THE QUEEN’S PALACE IN NI

David Anderson, a well-known local figure who was the household manager of Hillsborough Castle – the Queen’s residence in Northern Ireland – for over 25 years, has died. He is pictured above with the Queen at Hillsborough Castle in 2008. The 58-year-old father-of-three worked under four prime ministers, 12 secretaries of state, and looked after the Queen and other members of the royal family when they stayed here. He left in 2009 to take charge of the running of Montalto House outside Ballynahinch, and was made a member of the Victorian Order in the Queen’s 2010 New Year Honours’ List. SEPTEMBER HRNI • 5

ECHLINVILLE AND TEMPTED ACHIEVE THREE STARS AT GREAT TASTE

E MADE IN NORTHERN IRELAND

IRELAND’S MOST AWARDED CRAFT CIDER

chlinville Single Estate Irish Pot Still Gin and Tempted Irish Cider Elderflower are among nine products from Northern Ireland achieving the top accolade of three gold stars in this year’s Great Taste awards. A total of 80 local companies secured 244 gold stars for 180 products, with Northern Ireland again punching above its weight in the UK and Irelandwide awards. The Top 50, Golden Fork winners and an overall Supreme Champion will be announced by organiser the Guild of Fine Foods at a ceremony in London on September 4. Among other local companies picking up three stars were Hannan Meats, the only company to have lifted the Supreme Champion title twice, and this year recognised for its Glenarm

Salt Aged Lamp Rump and Sweet Cured Bacon Rack. Three stars also went to Baronscourt Estate for its Wild Sika Venison Loin, Ispíní Charcuterie for Rosemary & Thyme Bresaola, Lough Neagh Fishermen’s Co-op for Smoked Eel, Rooney Fish for Pacific Oysters and Erin Grove Preserves for Blackcurrant Preserve. The 2017 awards have been a good year for local craft drinks producers, with Mourne Mountains Brewery picking up two stars apiece for three beers, Mourne Mist pilsner, East Coast IPA and a German-style wheat beer, Big Rock. One star, meanwhile, went to Tempted Irish Cider Medium Dry, Yardsman Belfast Pale Ale (Hercules Brewing & Co), 26 Pale Ale (Northbound Brewery), Kilmegan ‘Real’ Cider, Jawbox Gin and Shortcross Gin (Rademon Estate Distillery).

BULL & RAM MAKES WAITROSE GOOD FOOD GUIDE BY ALLAN PRESTON The Bull & Ram was opened last year by chef Kelan McMichael.

former butcher’s turned fine dining spot, only open for a year, has been named one of Northern Ireland’s top restaurants. The Bull & Ram in Ballynahinch, Co Down, was listed by the UK-wide Good Food Guide last month as the only new entry among the Province’s best dining spots. In total, 16 local venues were included on the Good Food list, with two Belfast restaurants sharing the highest honour of Northern Ireland’s best restaurant; Michael Deane-owned EIPIC on Howard Street and AVAILABLE AT DRINKSOLOGY & MCCABES

Ox on Oxford Street. The other eateries are: Hadskis, Il Pirata, James Street South, Mourne Seafood Bar, Shu, The Ginger Bistro and The Muddlers Club in Belfast. Entries outside of Belfast include The Old Schoolhouse Inn, Comber; The Bay Tree, Holywood; Vanilla, Newcastle; Wine and Brine, Moira; Balloo House, Killinchy; and Harry’s Shack, Portstewart. “This is an extraordinary result, not least because Waitrose don’t actually operate in Northern Ireland,” said Joris Minne, food critic at the Belfast Telegraph.

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IAIN MCINTYRE, HEAD CHEF AT THE DUNSILLY HOTEL, TALKS TO ALYSON MAGEE HAS YOUR COOKING STYLE CHANGED MUCH? I definitely use my head a lot more to come up with different things. We have quite a wide range on our menu here, and have specials every day so that keeps me busy trying new ideas and produce and changing with the seasons. We are changing our menu in the next month so a lot of work has gone into that. I just like good, homely food, and I enjoy working with fish.

WHEN DID YOU FIRST GET INTO COOKING, AND WHAT INSPIRED YOU? I have just always enjoyed cooking from a young age, and that continued when I studied home economics at Massereene Community College in Antrim. HAVE YOU ANY CULINARY QUALIFICATIONS? After Massereene, I went to Belfast Met when it was on Brunswick Street, and did the NVQ 1, 2 and 3 in catering. WHAT IS YOUR BACKGROUND IN THE TRADE? I started out at the Dunadry as a commis chef, coming straight off the bus when I was finished at the tech every day. Then, I just kept pushing myself and going up the ranks, working in a lot of different places and learning a lot from

different people. I worked at the Ballyrobin and then at Massereene Golf Club for quite a few years, and The Stables in Groomsport. I came to the Dunsilly Hotel six years ago as a chef, moved up to second chef and then, three years ago, when I was 25, became head chef. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? One of my biggest influences has been working with Raymond McArdle for three weeks in Dundalk when I was at the tech – I really enjoyed what he was doing - and I’ve always liked Gordon Ramsay’s style of cooking. Over the last two years, I’ve been a finalist at the Janus Awards and that inspires me to keep cooking and hopefully eventually win the award.

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WHERE DO YOU SOURCE YOUR FOOD FROM? I like to use all fresh produce, and don’t like anything frozen. We get our fish from Keenan Seafood, and meat from Crosskeys and McAtamney’s, and would go out to those factories to see their production. We also get produce from Arnotts and Sydney B Scott & Sons. WHAT SIZE IS YOUR STAFF? We have nine chefs, and four kitchen porters. HAVE YOU ANY TIPS? Just keeping your head down, and keeping everything well controlled. Sourcing good local food is the main thing, and utilising it as much as possible. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I like playing a bit of golf, and spending time with my family; I have two girls aged three and five.

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WHY BRITAIN NEEDS AN IMAGINATIVE FOOD POLICY BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

ood writer, columnist and broadcaster Jay Rayner, a frequent visitor to these shores, is currently locked in fascinating and outspoken exchanges about food policy with Michael Gove, the minister responsible for the agri-food industry. I must say that I share many of the views expressed by Rayner in his columns and on twitter; especially in regard to food security. I have mentioned my concerns about UK food security in previous columns and highlighted the opportunity that this presents to the Northern Ireland food industry to strengthen its market share in Britain. Exploiting this opportunity is a central element in our Taste the Greatness strategic action plan. The UK food chain is hugely important because it contributes £109bn to the economy and employs 3.8 million people. Britain also buys over £2bn of food and drink from us annually and is easily our biggest marketplace. Rayner argues cogently that Brexit is implicated in every single aspect of our food supply chain and “risks imperilling the very health of the nation”. 8 • HRNI SEPTEMBER

He contends that there is a new imperative for Britain to become more self-sufficient because “we risk not being able to keep ourselves fed”. While this wording might seem a touch alarmist, it is true that the UK is only 60% selfsufficient in food. We import around £40bn worth of food and drink every year; products ranging from vegetables to chickens. Rayner predicts that international trends especially in regions such as China from a growing middle class will result in the best food, including produce from Britain, being drawn to these markets. “Unless we improve our selfsufficiency, we will be at the complete mercies of those international markets,” he continues. We’ve certainly grown accustomed to virtually every category of food being available throughout the year; much of it cheaper imports from around the world. And Brexit could result in much more and even cheaper food on our shelves and being made available to foodservice operations. Pricing pressure on local producers

could intensify and thereby imperil the whole supply chain. Then there are the food safety issues that Professor Chris Elliott, director of the Institute of Global Food Security at Queen’s University has been highlighting over the past few years. Another problem pinpointed by Rayner is that consumers in Britain are too used to food being sold too cheaply in retailers and in restaurants. This isn’t new. I agree with him that what is needed is an agriculture sector able to and confident enough to be able to invest in its base; thereby helping to improve productivity and therefore our self-sufficiency. “The 10% of income (down from 20% in 1970) that we spend on food does not enable that. Unless we pay a little more now, we risk paying vastly more later. This is an argument that farmers, retailers and the Government needs to engage with,” he adds. He hits the nail squarely on the head. To protect our high-quality farming and food sectors, we need to be ready to pay a bit more for the superb products they supply us so professionally. It was great to see the premium quality of our food and drink acclaimed again in this year’s Great Taste awards. Almost 200 products achieved gold star status. Certainly our farmers deserve and must receive a worthwhile return to encourage them to produce more of what they do best and also to explore other opportunities, especially in growing categories such as, for instance, pulses. He’s also correct when he writes that too many of our calories come from too few a set of crops and on-farm activities. There should be greater incentives for a new generation of entrepreneurial farmers to diversify into other produce in particular. Retailers and caterers could assist the process by working more closely with producers on new ideas. It’s clear that what this strategically important industry needs is a visionary food policy for the post-Brexit scenario in particular. The industry here is ready to contribute to the development of this. We’ve already detailed our thinking and are ready to contribute further to such a policy.

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STILL WATERS CATCHES SEAFOOD SUPPLIER OF THE YEAR

MUSGRAVE MARKETPLACE TO INVEST £1.1M IN UPGRADING DUNCRUE CASH & CARRY Pictured are Michael McCormack, managing director and Trevor Magill, wholesale director of Musgrave NI at Musgrave MarketPlace Duncrue.

BBC radio personality Kim Lenaghan presents Paul Carson, managing director of Still Waters, with his prize.

ortavogie-based Still Waters has been named as Best Seafood Supplier in the second annual Food Awards Northern Ireland held recently at the Crowne Plaza Hotel Belfast. “Over the past year we have made significant changes to our business to ensure it remains at the forefront of the industry,” said Paul Carson, managing director of Still Waters. “Our new brand and strong profile reflects our fishing family heritage stretching back 75 years in Portavogie. We are consistently dedicated to supplying fresh local produce to our customers straight from our shores, and I am delighted with this recognition, a great tribute to the hard-working staff at Still Waters and the resilient fishermen who, day after day, fish our seas.” This year marks 75 years of family fishing heritage at Still Waters, with the Still Waters fishing trawler built by Carson’s grandfather in 1942. Still Waters has gained a reputation for its Portavogie prawns and Co Down scallops, and distributes to restaurants throughout Northern Ireland as well as to export markets. Voted by the public, the Food Awards Northern Ireland recognise the best restaurants, takeaways, gastro pubs, hotel restaurants, cafes and bistros, as well as shining the spotlight on local producers.

LITTLE WING PIZZERIA OPENS IN LISBURN 10 • HRNI SEPTEMBER

holesaler Musgrave MarketPlace has announced a £1.1m investment in the upgrade of its Belfastbased Duncrue Cash & Carry, in line with its ongoing commitment to deliver a first-class customer service experience and an unrivalled product offering to its customers. The upgrade of its Belfast Cash & Carry will feature a range of new speciality areas and state-of-the-art technology to offer retail and foodservice customers a best-in-class shopping experience. The revamped 52,000-square-foot store, which employs 179 staff, will officially open in October of this year. As part of the upgrade, new roles will be created at the branch to ensure customers receive expert information and advice from trusted advisors. The new speciality areas will include: meat, cheese, fruit and vegetable

counters; an extended equipment area; and hundreds of new products available in the upgraded cash & carry and online. “The food and drink sector is constantly evolving, and as a business, we need to ensure that we continue to innovate and respond to growing trends that impact our customers’ needs,” said Trevor Magill, wholesale director of Musgrave NI. “This investment is testament to our commitment to providing cash and carry stores of the future. As well as providing our customers with the products they want, we will also be able to add value through our experts on hand in-store.” The upgrade is part of an ongoing commitment by the brand to deliver refurbishments across all branches nationwide, including sites in Lurgan and Derry.

further afield,” said Luke Wolsey, managing director, Little Wing Pizzeria. “Following the Lisburn opening, our eighth Little Wing restaurant will open in Newtownards later this year and we are exploring further opportunities to expand our portfolio of restaurants in the near future.”

ittle Wing Pizzeria has completed an investment of £250,000 in its latest restaurant in Lisburn Square, creating 20 new jobs, with the 60-seat venue opening on August 1. “We have ambitious plans for the continued roll out of the Little Wing brand across Northern Ireland and

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THE BARKING DOG TEAM TO OPEN NEW RESTAURANT IN WEAVING WORKS BUILDING BY JOHN MULGREW

popular Belfast restaurant is opening a second eatery at a new city centre building, which will also play host to one of Northern Ireland’s leading technology firms. The Barking Dog on the Malone Road will open a new restaurant at the newlyrefurbished Weaving Works, a former linen warehouse, on Ormeau Avenue. And Newry financial software giant First Derivatives, a listed company employing around 1,300 staff across its sites, will become the anchor tenant in the office development. The Weaving Works building, developed by the Karl group, will also play host to another Caffe Nero outlet on the ground floor.

The Barking Dog is now led by chef Michael O’Connor and manager Michael Fletcher. In a review of the top south Belfast spot last year, Belfast Telegraph food critic Joris Minne heaped praise on the bistro’s food, including its ‘astonishingly good’ steak tartare. Simon Moon, commercial manager at Karl, said: “It is brilliant to see exciting companies like First Derivatives, Caffe Nero and The Barking Dog expanding in Belfast. “It is our mission to create places that enhance the lives of people and we believe that in bringing this historic building back to life, with touches of modern architecture from our architects RMI, we will do just that.”

THAI RESTAURANT DUE TO OPEN SECOND BELFAST SITE BY JOHN MULGREW

Thai restaurant and takeaway is set to open its second Northern Ireland location in east Belfast. Camile’s first foray into the city was at a former Marks & Spencer Simply Food unit on Belfast’s Lisburn Road. The firm, which is based in Dublin, created around 25 new jobs with the new restaurant. The unit close to the Chelsea Wine Bar has been empty for more than two years after M&S relocated to bigger premises on the other side of the road. It’s now taking on a site vacated by the Co-op supermarket in the Ballyhackamore area of east Belfast. Commercial property firm TDK acted for the firm. Stephen Deyermond, of TDK, said: “Camile is trading really well on the Lisburn Road and we expect

GREGGS TO OPEN NEW STORE IN LARNE www.hospitalityreviewni.com

Ballyhackamore will also do very well. “Ballyhackamore has quickly established itself as one of Belfast’s main foodie destinations and the addition of Camile adds to the already great offer in the neighbourhood. “TDK are delighted to have been at the forefront of the Ballyhackamore regeneration, having also let the Pizza Express, Caffe Nero and Clements units. We are still interested in adding to the chain in the Greater Belfast area, in locations that will complement the Lisburn Road and Ballyhackmore units.” In a review of Camile on the Lisburn Road last December, Belfast Telegraph food critic Joris Minne said it was a “welcome addition to Lisburn Road”.

ie chain Greggs is set to open its latest shop in Larne, with plans submitted to take on the site of a former bank at Main Street in the Co Antrim town. Greggs has expanded its store openings here rapidly, since opening its first outlets at Applegreen service stations in 2015. It now has more than a dozen locations across Northern Ireland.

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SEPTEMBER HRNI • 11

restaurantprofile

Café Riva, Larne JOHN ARMSTRONG, OWNER OF ITALIAN RESTAURANT CAFÉ RIVA, TALKS TO HRNI prepared from natural ingredients while supporting local producers.

WHEN DID YOUR RESTAURANT OPEN? Jan 2014. My wife Angela had wanted to open a coffee shop and I am an amateur chef. This opportunity came along and, even though it was much more than a coffee shop, we decided to give it a chance. The rest is history.

DOES YOUR MENU CHANGE OFTEN? We have our standard menus but we have a large specials’ board where we can be more creative and inventive. We like to promote local produce so recently we had a water buffalo ribeye (bred in Magherafelt). We also have a number of fish dishes available every week. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? Our menu is driven by what is in season and keeping up with industry trends and new ingredients. We like to visit local food shows to keep abreast of new ideas. Our customers are also a good source of inspiration and are always keen to try out a new dish.

TELL US ABOUT THE SPACE YOU HAVE We can comfortably seat 50 people in the WHAT IS YOUR FOOD SOURCING restaurant. We also have a soft seating POLICY? area for coffee. We have an outdoor area We source as much as possible locally. for dog lovers and people who enjoy a coffee alfresco in the Irish sunshine. WHAT FEEL ARE YOU AIMING FOR? Good food in an informal setting at a price you can afford every day. Comfortable and family friendly. WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Breakfast menu is Irish. The lunch and dinner menu are mostly Italian but there is a choice of popular local dishes. The inspiration is to be able to offer authentic Italian and local food that is freshly

12 • HRNI SEPTEMBER

for older and more traditional palates. HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? I know I sound like everyone else in the industry, but VAT is destroying the hospitality industry. It is difficult to keep prices competitive as an independent trader. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We have an extensive gluten-free menu and, to cater for all appetites, our dishes are available in small and large portion sizes. Everything is homemade and fresh to order. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? We are teaming up with a local enterprise to offer something a bit different for locals and tourists alike. We have plans to roast our own coffee and intend to use this to tap in to the local tourist trade on the Antrim coast.

Port of Larne Business Park, Redlands Road, Larne Tel: 028 28 279157 Facebook: Cafe Riva Twitter: @caferiva_Larne WHO ARE YOUR CUSTOMERS? Our customers range from children to pensioners. We have quite a few younger customers who love squid and pasta which is very encouraging. We also cater

OPENING HOURS: Mon: 9:30am to 6:30pm Tue-Thur: 9:30am to 8:30pm Fri-Sat: 9:30am to 9:30pm Sun: 11:30am to 7:30pm

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MOLSON COORS AND SKY OFFER NEW DISCOUNT IN NORTHERN IRELAND PUBS AND CLUBS IN NORTHERN IRELAND CAN SAVE 20% OFF THEIR SKY BILL WITH NEW INDUSTRY-LEADING DEAL FROM MOLSON COORS AND SKY

ky and Molson Coors have announced a new deal to help pubs and clubs in Northern Ireland make and save more money. The deal offers new and existing Sky and/or Molson Coors customers 20% off the cost of their Sky Sports subscription when they stock Molson Coors brands on draught. The deal also includes free Sky WiFi, saving £35 a month on the rate-card price. This important extension of the longstanding, industry-leading partnership between Molson Coors and Sky aims to help Northern Irish businesses drive trade with the combination of the best draught beers and an unrivalled lineup of best live sport all year round, and realise savings as a result. With Coors Light, Carling, premium world and craft beers and cider, plus live sport including 126 Premier League games, SPFL and EFL matches, Pro12 and Champions & Challenge Cup rugby, 20 live GAA matches, world title boxing and more, the combination of Sky and Molson Coors will help create an outstanding customer experience at even better value to licensees. www.hospitalityreviewni.com

In addition to the 20% discount off their Sky bill and free Sky WiFi, customers will benefit from the right technology to ensure a perfect pint and happy customers every time, plus great marketing tools and support to help drive footfall. Sky Sports pubs receive a free monthly sports magazine, free fixtures posters and access to a dedicated landlord portal – myskysports.com – with even more tips and tools available. David Rey, managing director of Sky Business, said: “We’re really excited to offer this fantastic deal alongside our partners Molson Coors to new and existing customers in Northern Ireland. It’s a win-win for venues that are looking to show the best sport and serve the best draught beers at exceptional value. This deal will make Sky Sports even more accessible for pubs to benefit from showing live sport in their venue, as we invest in the biggest and best sporting events and help them drive the maximum footfall to make more money all year round.” The Molson Coors portfolio is built to inspire choice for publicans and delight consumers. It includes the UK’s #1 beer Carling, Coors Light, and the Franciscan Well range, as well as premium

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offerings such as Cobra, Staropramen, Blue Moon and Rekorderlig Cider. Ryan McFarland, Northern Ireland director at Molson Coors, said: “2017/18 will be a huge season for live sport and we are thrilled to be able to offer customers this unique opportunity that offers them real value. We are serious about investing in, supporting and growing the licensed trade in Northern Ireland. Molson Coors has the strongest portfolio of brands it has ever had, and through our partnership with Sky we are simply providing greater choice and more reasons for people to pop into their local for a pint. “We look forward to working with customers, old and new, to drive footfall in outlet and offer consumers the ultimate viewing experience. Our ambition is to be first choice for consumers and customers and I am delighted to bring that ambition to life

“We’re really excited to offer this fantastic deal alongside our partners Molson Coors to new and existing customers in Northern Ireland. It’s a win-win for venues...” through this exclusive partnership.” The new Sky Sports season is set to be one of the greatest to date with more top-flight sporting action from the biggest and best events. Pubs can look forward to showing 126 exclusively live games from the Premier League, SPFL and EFL matches, 360 top-flight rugby union games, up to 100 exclusively live rugby league games, 20 live GAA games and every practice, qualifying and race live from all 20 F1 Grands Prix. Plus there’s much more all year round, including golf’s Majors, darts, NFL and tennis. Pubs that would like more information about the deal can call 08448 245 750 or contact their Sky or Molson Coors rep. SEPTEMBER HRNI • 13

drinksprofile

MOLSON COORS NORTHERN IRELAND – CHANGING THE GAME BY RYAN MCFARLAND, DIRECTOR, NORTHERN IRELAND

t Molson Coors, our ambition as a business is clear and consistent; to be first choice for our consumers and customers… but what does this actually mean? For me, this means that we are relentless in a desire to be best in class, to be the first port of call for customers and to deliver experiences through our brands which always exceed the expectations of our consumers. Over the past year, the Molson Coors Northern Ireland team have worked hard to understand our customers and consumers better than ever before. We have also had an honest look at ourselves – where do we focus our time, effort and investments and are they best utilised to meet the demands of the market? Ultimately this process led us to identify three key pillars that underline our business - Service, Choice and Trust. These pillars capture the essence of our ambition, but importantly also highlight how we help our customers to grow their businesses. Towards the end of 2016, we conducted our second independent customer survey (Net Promoter Scores) to listen to customer opinions on working with Molson Coors and our competitors with the intent of understanding more about the specific actions we need to take in order to ensure we continue to

14 • HRNI SEPTEMBER

play to our strengths but also importantly improve where we need to. Our customers across both on and off premises were pretty clear in their guidance; help drive footfall, margin and experience; continue to focus on brilliant basics of service and work harder to support our portfolio; not just Coors Light.

“Over the past year, the Molson Coors Northern Ireland team have worked hard to understand our customers and consumers better than ever before.” SO WHAT HAVE WE ACTUALLY DONE TO HEED THE ADVICE? Firstly, we invested in our people, enhancing our skillset specifically around the beer category in order to help our customers navigate, not only the Molson Coors portfolio, but also the ever-growing world and craft categories – focusing on enhancing consumer choice and experience in outlet. We are focusing more than ever before on our

technical support in the on premise to provide customers with the best possible service and ensure the best quality beer reaches consumers. We are also continuing to invest in Coors Light but we are up-weighting efforts across our portfolio, ensuring brands like Franciscan Well, Staropramen and Blue Moon are supported better than ever before. We have also negotiated and invested in a partnership with Sky. This provides customers who work with Molson Coors draught products the potential to save up to 20% off their Sky bill and also avail of free wifi. This partnership brings together our great beer with Sky’s great content in order to, not only deliver value for money to customers, but also drive footfall, improve outlet dwell time and ultimately put more money in the till. We have consciously made the decision to ensure choice remains a core element of this deal… outlets need to stock a minimum of three Molson Coors brands and buy on average four kegs per week, but we have no issue with working alongside both national and local brewers to ensure consumers get the choice they increasingly want. Finally, as we look forward into 2018 and beyond, we will continue to work on service and choice but importantly we believe that our efforts will further build trust with our consumers and customers, something that we hope will ensure long-term, mutually-beneficial partnerships in Northern Ireland for many years to come.

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HARP TEES OFF AS OFFICIAL DRINKS PARTNER OF NI OPEN

olf fans attending this year’s Northern Ireland Open at Galgorm Castle, Ballymena, in August had the opportunity to savour a cold pint of HARP while the professionals battled it out on the lush greens and fairways. The partnership between the iconic lager and the NI Open saw HARP branding appear on the course along with HARP on tap in the Golf Club, the NI Open Village, the Halfway Hut at the 10th Tee, and the Slemish Lounge – the corporate hospitality marquee adjacent to the 18th green. “HARP’s Pure Here campaign is about championing the people and places of Northern Ireland and celebrating what makes NI so special,” said Jeanette Levis, brand manager at HARP. “I can’t think of a better event to be involved with or one that’s more Pure Here than the NI Open.

Pictured at the NI Open are, from left, Trevor Kyle (Fountain Bar), Mark Mulholland (on trade sales manager, Diageo NI), Andy Miller (Diamond Bar Ahoghill), Maurice Regan (Market Bar Draperstown), Colm McGlade (Glensway Bar Martinstown), Peter Tweed (Smithfield Arms Ballymena), Stephen Reynolds (Front Page Ballymena) and Barney McCann (key account executive, Diageo NI).

“This is a brilliant opportunity for HARP to show its support - particularly for the local players - and we’re really looking forward to being a part of this great tournament and enjoying some fantastic golf.” Ross Oliver, NI Open event manager,

GUINNESS OPEN GATE RETURNS TO TWILIGHT MARKET

Ronan Massey and Marti Nulty manned the Bulleit Bar. Helen McAleer at the Open Gate Brewery stand.

itra IPA and Hop House 13 were showcased by the Guinness Open Gate Brewery at St George’s Market in Belfast last month, with the pop up bar returning to the Twilight Market for two evenings following the success of its appearance last year. Citra IPA (5.5% abv) is the latest experimental brew from The Open Gate Brewery, modelled on the USA West Coast style of IPA favouring big flavour over subtlety. This beer uses AllAmerican Citrus hops, especially citra to

16 • HRNI SEPTEMBER

give a powerful, orangey citrus flavour with some floral notes and a sweet biscuit finish. Diageo also brought its Bulleit bourbon bar to the event, and Bulleit Ambassador Ronan Massey shook up a storm with his cocktail-making skills. Perfect for summer evenings, visitors sampled a Bulleit summer punch as well as a delicious Bulleit Boilermaker (a combination of whiskey and beer) made with Bulleit Bourbon and Hop House 13.

said: “HARP has a long and distinguished history of supporting sporting individuals and events from Northern Ireland and I’m sure players and fans alike will be delighted to know they can enjoy a great pint as the tournament unfolds across the four days.”

LACADA LAUNCHES ELEPHANT ROCK IPA Craft brewer Lacada launched a new India Pale Ale celebrating World Elephant Day on August 12, dedicated to the preservation and protection of the world’s endangered elephants. The latest bottle-conditioned IPA, Elephant Rock, also marks a landmark on the Antrim coastline, and enjoyed a moment of glory last month when Masterchef food critic Charles Campion was pictured on social media enjoying the brew in Harry’s Shack, Portstewart.

LONG MEADOW ADDS NEW RHUBARB AND HONEY CIDER Long Meadow Cider has launched a new Rhubarb and Honey Cider, described by Peter McKeever, who founded the business with father Pat on the family apple farm, as having “beautiful colour and strong rhubarb, apple and honey flavours”. Long Meadow has also introduced a promotional gift pack which includes a bottle of its medium and blossom burst cider with a branded glass.

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BRIAN TODD WINS NI FINAL OF PATRÓN PERFECTIONIST COMPETITION Brian Todd toasts his win at the Northern Ireland Final of the 2017 Patrón Perfectionist competition

ltra-premium tequila Patrón returned to Belfast for its second year to host the Northern Ireland Final of the 2017 Patrón Perfectionist competition. Held in Love & Death Inc on August 9, local bartenders were tasked with creating a winning drink to represent NI at the UK final in October, and ultimately at Hacienda Patron in Jalisco, Mexico for the world final in January. The competition has spread to 16 countries worldwide in only two years, after it was created in the UK in 2015, making it one of the fastest growing major competitions in the industry. Judging the competition this year were Ronan Collins, bar manager of Dandelyan London, Anthony Farrell (Love & Death) and Mark Glover (Hospitality Review NI). Eight of NI’s finest bartenders competed in the competition, where they showcased their creations to the judges under the watchful eye of Karine Tillard, UK Patron brand ambassador. The winner of the competition was Brian Todd (19) from The Five Points, who was competing in a major competition for the first time. Brian wowed the judges with his confidence, creativity and flair, bringing an Irish twist to his winning creation, Cathláin Naomh Phádraig (St Patrick’s Battalion). A delighted Brian stated: “I feel incredible knowing the talent and experience I was up against and to come out the winner is a surreal feeling.”

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CATHLÁIN NAOMH PHÁDRAIG (ST PATRICK’S BATTALION) 50ml Patrón Reposado 50ml homemade Irish dry stout reduction 50ml cucumber and lime water 5ml Agave Sec liqueur 2 dashes of whiskey barrel bitters 2 dashes of tabasco 1 egg white Garnish with edible flowers

Patrón produces ultra-premium tequilas that have set new standards for flavour and high quality, crafted tequilas. Patron is made with meticulous precision and care, from hand-harvesting the highest quality Weber Blue Agave, to a traditional, time-honoured distillation process and individual labelling, numbering and inspection of each bottle. The competition embodies the shared value between Patron and top bartenders - perfectionism, hand crafting, attention to detail and the very best ingredients.

Karine Tillard, UK Patron brand ambassador.

Ronan Collins, Mark Glover, Nathan Evans (second place), Brian Todd (winner), Nico Florin (third) and Anthony Farrell.

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SEPTEMBER HRNI • 17

CoCKTAIL oF ThE MoNTh

IrIsh NoIr

50ml Black Bush 20ml Sweet Vermouth 20ml Yellow Chartreuse 2 dashes homemade toffee tincture 2 dashes aromatic bitters

COCKTAIL MONTH OF THE

WITH Black BusH

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Dom Armstrong, bar manager of Town Sq Belfast, creates a classic cocktail featuring Black Bush.

Irish Noir 50ml Black Bush

about the bartender

20ml Sweet Vermouth

Dom started out in the trade at Love & Death Inc, working in the club,

20ml Yellow Chartreuse 2 dashes homemade toffee tincture 2 dashes aromatic bitters Stirred down in a mixing glass with ice Fine strained into a small martini glass Garnished with cherries

Black BusH

but picking up the odd shift in the downstairs bar. “I would learn a bit from the guys when I was down there and, at that point, I really took to it,” he says. “In essence, you’re a chef and you’re able to take all these flavours and do great things and create new flavours that people wouldn’t expect.” A year in Dublin followed, where Dom enjoyed the close-knit community of bartenders and general scene, before he was lured back to Belfast for the opening of Alibi, just around the corner from Town Sq.

The featured spirit in this month’s signature serve is Black Bush.

Four months ago, he joined Town Sq as bar manager, just as its newly-

In a nod to classic cocktails such as the

a renaissance period,” he says, while the bar at Town Sq offers the scope

Manhattan, Dom Armstrong’s Irish Noir is stirred down, as the “easiest way to put a cocktail together if you want the flavours to come

refurbished bar was getting off the ground. Dom is enthused to be in such a great location. “In my mind, Botanic Avenue is sort of going into to get creative with a wide cocktail menu featuring bespoke ingredients. “Speed of service is incredibly important here but you still have that creative outlet.”

through, and let the alcohol do the talking,” he says. “You don’t have to balance it out or lengthen

Dom Armstrong, bar manager of Town Sq Belfast

the drink with juices, you can just put in exactly want you want.” Available from all good wholesalers. Patrick Morgan T: 07734 128048 Bushmills® and other trademarks are owned By the “old Bushmills” distillery Company limited. Bushmills® ©2017 proximo spirits. enjoy Bushmills responsiBly.

irishwhiskey

MAKING IRELAND THE LEADING GLOBAL WHISKEY TOURISM DESTINATION

distilleries currently in operation, 15 ith Irish whiskey currently more with planning permission and the fastest growing premium additional projects in the pipeline. spirit category in the world, While many of the stakeholders are hoping to translate additions are in the its global appeal into a tourism Republic of Ireland, destination rivalling Scotland a number of new and Kentucky. distilleries have Global sales have risen also opened by over 300% in the last in Northern decade, according to the Ireland in recent Irish Whiskey Association years including (Ibec), with exports Echlinville at forecast to double to 144 Kircubbin, which million bottles by 2020. Bushmills Master Distiller Colum has revived the Ireland’s distilleries Egan is chairman of the Irish Whiskey Association. historic Dunville numbered 88 in its heyday whiskey brand; Rademon as the biggest global spirits Estate in Crossgar, which also producer in the late 19th century, but produces Shortcross Gin; and The Quiet had dwindled to four distilleries and Man in Derry. five visitor centres in 2013. However, Over €1bn will be invested in Irish a revival in demand for Irish whiskey whiskey distillery projects between 2010 has boosted numbers since then to 16 A key feature of the Irish Whiskey Tourism Strategy is creating an Irish Whiskey Trail, with the aim of replicating the success of the Kentucky Bourbon Trail and Scotland, where one in five tourists visit a distillery.

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KEY RECOMMENDATIONS OF THE IRISH WHISKEY TOURISM STRATEGY: • Support the growth of Irish whiskey distilleries and visitor centres • Develop an all-island whiskey tourism product • Create an Irish whiskey trail and tourism infrastructure around distilleries • Develop an embassy network of hotels, restaurants and pubs and 2025, according to Ibec, with distilleries planned for Antrim, Carlow, Clare, Cork, Derry, Donegal, Down, Dublin, Kerry, Kilkenny, Leitrim, Louth, Mayo, Meath, Offaly, Sligo, Tipperary, Waterford, Westmeath and Wicklow. Ibec recently published an updated Irish Tourism Strategy, which lays out ambitious targets to triple the number of visits to Irish distilleries to 1.9 million generating £1.1bn across the island of Ireland by 2025. Whiskey tourism has been growing in parallel with export sales, rising by 64% since 2010 to outperform an increase of only 40% in tourist numbers visiting Ireland. Indeed, Ibec’s strategy suggests, ‘Irish whiskey tourism could be part of Ireland’s Brexit strategy to counteract any potential decline in British tourist numbers by attracting additional tourists from other markets where Irish whiskey sales are growing.’ Indeed, the US is identified as a key market to target, already representing 46% of Irish whiskey exports and 25% of Irish whiskey tourists. Opportunities identified in the strategy include a focus on authenticity, heritage and revival, and creating ‘tourism clusters’ around each distillery. Further: ‘There is an excellent opportunity to tie in with other parts of Ireland’s tourism offering, including leading sporting events, walking, cycling, story-telling, food trails and a thriving pub and musical culture around the Wild Atlantic Way and Ireland’s Ancient East.’ SEPTEMBER HRNI • 19

irishwhiskey

BUSHMILLS IRISH WHISKEY COLLABORATES WITH LOCAL TATTOO ARTIST TO BRING FUNCTIONAL STYLE TO NORTHERN IRELAND’S HARDWORKING BAR STAFF BUSHMILLS X CROOKED MILE TATTOO COLLABORATION T-SHIRT INSPIRED BY #ANSWERTHECALL Bushmills Irish Whiskey to design the limited-edition collaboration t-shirt. Rejected from art school as a teenager, Connor turned his back on pursuing a formal education in art. He knew deep down that he had the raw talent and the determination needed to make it. His unrelenting determination meant that Connor’s work ethic shone through

he Bushmills Irish Whiskey #AnswerTheCall series arrived earlier this year to celebrate the fearless and defiant stories of local creators, thinkers and entrepreneurs, and to inspire others to fulfil their true calling. The Old Bushmills Distillery has been handcrafting whiskey for over 400 years, and is one of the first distilleries in the world to make both single malt and blended Irish whiskey. This innovation and fearlessness has inspired the #AnswerTheCall campaign with activity rolled out through exciting and immersive events and POS in licensed premises across Northern Ireland in 2017. As part of the campaign, Bushmills Irish Whiskey has collaborated with local tattoo artist, Connor Curran of Crooked Mile Tattoo, to create a limited-edition t-shirt for local bar staff, bringing both style and function to Northern Ireland’s leading venues. Connor has poured the very essence of the campaign into 20 • HRNI SEPTEMBER

designing this limited-edition t-shirt, which will be exclusive to some of Northern Ireland’s most iconic bartenders to wear, in celebration of local talent and Northern Ireland’s most successful home-grown whiskey. The activity aligns with the arrival of Bushmills’ newest bar call, Black and White - Black Bush and white lemonade with a wedge of orange. The long serve perfectly complements the deep intense character and rich fruity notes of Black Bush. As one of the country’s brightest and most dynamic talents in the tattoo world, Connor shares in the confident and unique character of Black Bush. His unique, illustrative style and distinctive techniques have left an impressive mark on the industry. Inspired by tattoos of the 40s, 50s and 60s, Connor employs his own modern slant to bring these styles into the 21st century. Now, he has explored an entirely new canvas, working with

and people began to sit up and take notice of the young artist and, after listening to people tell him for years that his work wouldn’t cut it, Connor began to receive the recognition he had earned. In just two short years, Connor has built a reputation not only for his artistic flair but his uncompromising efforts to see more collaboration and support amongst artists across the world. Establishing an exchange programme, Connor’s team now hosts and visits tattoo artists across the world regularly, from Italy to Brazil, allowing artists and himself to learn and share skillsets, inspiring the local industry and putting NI tattoo talent on the map internationally. To those who have yet to #AnswerTheCall, Connor says: “Determination and passion will always outweigh natural talent so you need to be ready to work hard to make it.” To keep up to date with the #AnswerTheCall series, visit www.answerthecall.co.uk. To join in the conversation, follow Bushmills on social media @BushmillsUK.

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xxxxxxxxxxxxxxxxx

CROOKED MILE TATTOO

FIND OUT ABOUT THE LIMITED EDITION T-SHIRTS DESIGNED BY CONNOR CURRAN FROM CROOKED MILE TATTOO FOR NI BARTENDERS

EXPLORE THE UNRELENTING DETERMINATION THAT LED TO A CAREER IN INK. VISIT: ANSWERTHECALL.CO.UK www.hospitalityreviewni.com

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@BUSHMILLSUK SEPTEMBER HRNI â&#x20AC;¢ 21

irishwhiskey

SLANE IRISH WHISKEY LAUNCHES IN UK & IRELAND BARS PREMIUM IRISH WHISKEY BRAND TO LAUNCH IN SELECTED VENUES

COLOUR: A warm, golden topaz with hues of rich toffee NOSE: Complex fruit with drizzles of caramel, butterscotch and vanilla, brown spice and toasted oak TASTE: Spicy at first but quickly sweetened with rich caramel, vanilla and butterscotch atop a deep layer of dried fruit FINISH: Lingering hints of dry fruit and caramelised sugar

rown-Forman, a leader in the whiskey industry, has announced that Slane Irish Whiskey, a unique, triple casked blend of exceptional Irish whiskey, born on the historic grounds of Slane Castle in the Boyne Valley, Co Meath, will now be available in select bars across the UK and Ireland. Created by Brown-Forman working with the Conyngham family of Slane, this unique Irish whiskey combines the traditions of the past with the emergent Ireland of today. Slane Irish Whiskey is a smooth balance of the highest quality grain and malt Irish whiskies. The whiskey is enhanced by a signature triple casked blending method using virgin American oak, seasoned American whiskey and Oloroso sherry casks from Spain. The unique process of maturation gives Slane Irish Whiskey a more complex and robust flavour, while retaining that warm, Irish smoothness. Notes of fruit and spice entice the palate while the blend sweetens with layers of rich caramel, vanilla and butterscotch. The result is a bold yet smooth spirit unlike traditional blended Irish whiskeys. Brown-Forman, working with the Conyngham family, is in the process of building the state-of-the-art 22 • HRNI SEPTEMBER

Alex Conynghan, Global Brand Ambassador Slane Irish Whiskey

Slane Distillery on the grounds of the Slane Castle Estate. The distillery is the first built by Brown-Forman outside of the United States. Both the distillery and visitor experience centre will open in summer 2017, inviting the public to learn more about the stories behind the whiskey, and the unique creation process. The distillery is being built into the renovated 250-yearold gothic farm buildings of the castle and showcases the revival of the historic architecture and

castle grounds. The distillery will feature column and pot stills which, once up and running, will create an exciting range of expressions for the future. John Hayes, chief marketing officer at Brown-Forman, said: “We are thrilled to be working with the Conyngham family on producing this unique Irish whiskey. From the state-of-the-art distillery within the grounds of the historic Slane Castle, to the unique triple casked maturation process, we believe Slane Irish Whiskey will be loved by bartenders and consumers alike. “The commitment and investment by Brown-Forman comes at an opportune time for the sector which is experiencing unprecedented global demand. As we expand our global whiskey portfolio, Slane will play a key role.”

For more information about Slane Irish Whiskey, visit www.slaneirishwhiskey.com.

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irishwhiskey

RECLAIMING THE COCKTAIL FOR IRISH WHISKEY BARTENDERS OFTEN PASS BY THE IRISH OFFER WHEN CHOOSING A WHISKEY FOR COCKTAILS BUT A BOLD AND BEAUTIFUL NEW PREMIUM BRAND FROM DIAGEO, ROE & CO, HOLDS ITS OWN WHETHER SERVED NEAT OR IN MIXED DRINKS, BRAND AMBASSADOR PETER O’CONNOR TELLS ALYSON MAGEE still getting their gross profit,” says Peter. “That was our focus, it is a long-term whiskey. In 200 years’ time, Roe & Co will still be around and that is the legacy we want to leave.” A unique approach was also adopted for branding and packaging, with the development team looking for something distinct from traditional bottle shapes and labelling. “We wanted it to be something that bartenders were very proud to use,” says Peter.

revival of interest in Irish whiskey, once a global drinks trade leader but surpassed in later years by Scotch and bourbon, inspired Diageo to begin looking into the potential for a new brand. Roe & Co Brand Ambassador Peter O’Connor was one of a team of four commissioned to take on the project. Reviewing the market, the team realised standard, easy drinking whiskies comprised 92% of Irish whiskey sales and, rather than competing in that crowded space, the new product should offer something different. “One of the things I really went for with the team was that Irish whiskey doesn’t feature on many cocktail menus 24 • HRNI SEPTEMBER

globally,” says Peter. “You might see a boilermaker, but you never see Irish whiskey being used in a Manhattan, Old Fashioned or Whiskey Sour because it’s so light in flavour.” With Peter’s background in bartending and years in the US as a Master of Whiskey for Diageo, he spotted a market gap for a cocktailfriendly blended whiskey offering greater depth and flavour and sitting in the less-crowded premium category. Positioned below super-premium whiskeys, meanwhile, Roe & Co’s recommending pricing of €38-€42 per bottle or €6.20 per shot doesn’t price it out of cocktails. “So, for a bartender to use Roe & Co in a mixed drink, they’re

BLENDING 106 PROTOTYPES With a clear concept in mind, the team went to Caroline Martin, a master blender at Diageo for over 30 years, who began trialling different blends using single malt, single grain and pot still whiskies. For six months, the team critiqued Caroline’s blends, offering direction on flavour and body, “and then at one point, we knew we were getting where we wanted to be but needed reassurance so we went to Diageo and asked if we could bring five Dublin bartenders into our project,” says Peter. While not standard practice given the commercially sensitive nature of new product development, Diageo agreed. By the time the bartenders joined the project, pot still whiskey had been abandoned from the mix and the operating abv of 40% was deemed too low to retain its character in cocktails. “At that stage, Caroline started reblending and it was a big task for her because she had a taste profile nearly down to a tee and to bring it back up to 45% abv was actually a pretty big task,” says Peter. Finally, prototype 106 - a blend of single malt and grain whiskey, aged in majority first-fill bourbon American oak casks - was agreed by the team to be “absolutely spectacular, both neat and in all the mixed drinks.” “It doesn’t feel like 45% going down,” he says. “It’s soft on the palate, there’s a little bit of a peppery note at the start and then it has a sweet bourbon influence with vanilla caramels from the bourbon cask coming through and a lot

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irishwhiskey of warmth but also orchard fruits the poached pear and green apple notes which are very common in a lot of Irish malt whiskeys.” Unlike many Irish whiskeys, Roe & Co is not chill filtered. “It adds more mouth feel if you don’t,” says Peter. “That waxy, oily mouth feel stays true and once you drink it, 10 seconds later it’s not gone.” Only weeks after Roe & Co’s launch, on March 1, it picked up a double gold medal for the whiskey and a gold for packaging at the San Francisco World Spirits Competition. It has also been gaining traction in the on-trade across Ireland, quickly becoming the second bestselling Irish whiskey at the popular House venue in Dublin. “We don’t see ourselves as being the house pour,” says Peter. “We see ourselves as being the cocktail pour for bartenders to reach for but also for that person who really enjoys whiskey and can come in and have a Roe & Co neat or with ice or a drop of water.” DUBLIN’S DISTILLERY RENAISSANCE Dublin is currently enjoying a renaissance of its whiskey heritage, which saw the ‘golden triangle’ area of the city home to 89 whiskey distilleries back in the 1800s and early 1900s including the George Roe Distillery. The Teeling, Dublin Liberties and refurbished Old Jameson distilleries are soon to be joined by Pearse Lyons (Alltech) and Roe & Co’s own production site at Guinness’ former power station across the road from St James’s Gate. While liquids are currently bought in to create the Roe & Co blend, the new Roe & Co Distillery is expected to be operational from early 2019, producing around half a million litres of single malt per year to be blended with grain liquid from 2022. “We really want to bring back some of that old Irish history,” says Peter. “We work very closely with Teeling and, when Alltech opens up, I hope to work closely with them. I honestly feel if we all work together and have this understanding and respect for each other, it grows the category and, if the category grows, we all grow.” Work has only begun on www.hospitalityreviewni.com

transforming the old power station into a distillery – as well as a visitor experience and training school for bartenders – but the site was cleaned up for Roe & Co’s launch event on March 1. While the perfect serve of Roe & Roots with cloudy apple juice and soda water offers universal appeal, the launch event also showcased the level of innovation Diageo is hoping Roe & Co will inspire. Ireland’s top bartenders, including Dave Mulholland and Andrew Dickey from the north, served up off-the-wall concoctions from a hot whiskey infused with Earl Grey tea to a high-end cocktail combining Roe & Co with Champagne, pear liqueur and Absinthe spray. “We created some really nice cocktails using pear shrubs and homemade pear lemonade,” he says. “What we’re trying to do is really leave it up to the bartenders to explore Roe & Co,” says Peter, who has established an invite-only facebook group allowing European bartenders to explore the new spirit, share ideas and “create a community”. To that end, specialist customer events are being held at popular bars in key European cities with 2530 select bartenders invited to each for a tasting and experimentation session alongside food, music and socialising. While Europe is the initial target market, Diageo also has its eye on the US. “The demand is there,” says Peter. “We’re working out how we’re going to do this logistically because we’re still a very small team.”

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ROE & CO: THE INSPIRATION

THE NAME: • The George Roe distillery opened in Dublin in 1757 and, at its height, may have been the biggest distillery in the world, producing two million gallons of whiskey per year. It closed in 1924. • Roe & Co whiskey bears no relation to the spirits produced by George Roe, taking its inspiration from the name and history alone. THE LABEL & BRANDING: • Features a tower on James Street, the last remaining building of the George Roe Distillery and a pear tree growing beside the tower, which dates back to 1856. • The teal colour reflects the cupola on the tower, and the blues and greens popular on whiskey labels back in Dublin’s heyday, while the logo itself is shaped like a pear tree. • Roe & Co is thought to be the only Irish whiskey featuring a circular logo, and secondary labelling on the bottle is off centre to disrupt and catch the eye on the back bar. THE BOTTLE: • Sloping sides reflect the tower from the old George Roe Distillery, and the bottle features a bubble neck, typical of premium whiskeys in the early 1900s, to achieve a luxurious pour, as well as premium embossing. • Pear notes in the whiskey, and the pear tree backstory, are reflected in the solid wood stopper and a bottle punt: “a little discovery point for the bartender and the customer,” says Peter.

SIGNATURE SERVE

• A UK agency assisting Roe & Co with its branding and packaging also designed its signature glassware, and a copper pear for its perfect serve. Roe & Roots 35ml Roe & Co 20ml cloudy apple juice Topped up with soda water

SEPTEMBER HRNI • 25

irishwhiskey

FROM BARLEY TO BLARNEY: THE DEAD RABBIT’S LATEST VENTURE

PHOTO CREDIT: ELAINE HILL

WHO BETTER TO TALK TO ABOUT IRISH WHISKEY THAN JACK McGARRY, CURRENTLY CO-WRITING A BOOK ON THE VERY SUBJECT AND AGEING HIS OWN BARRELS WITH SEAN MULDOON, HIS FELLOW BELFASTIAN AND BUSINESS PARTNER AT THE DEAD RABBIT IN NYC. BY ALYSON MAGEE

WHAT’S THE CONCEPT BEHIND THE DEAD RABBIT’S FORTHCOMING IRISH WHISKEY BOOK? It’s always been something we’ve been thinking about, since we started focusing on Irish whiskey when we opened The Dead Rabbit four years ago. We were doing our own research and there were a lot of good Irish whiskey books but we felt there wasn’t a blueprint for anybody coming over from America to visit Ireland that talked about the distilleries, pubs, Irish whiskey and how it permeates through Irish society. We wanted to capture the personality of Ireland, the people that make the whiskeys and the people in the pubs. WHEN DID YOU START PLANNING THE BOOK? We started getting our heads around it early last year, and engaging with book agents to figure out who we could do this with. Sean and myself are putting a 26 • HRNI SEPTEMBER

lot of our own money into it but it’s not necessarily something that I expect to see any money from. We’re obviously in a bit of a privileged position in terms of the bars and our personal profiles and we wanted to make sure we do something to celebrate Irish whiskey, Irish pubs and Irish people. TELL US ABOUT YOUR RESEARCH TOUR FOR THE BOOK – YOU’VE ALREADY COMPLETED THE FIRST LEG AND ARE COMING BACK FOR MORE NEXT MONTH? Yes, we’re coming over in October and doing 56 pubs and 13 distilleries this time, so it will be over 100 pubs and close to 30 distilleries in the book. Basically, the way we’re got it broken down is focusing on the distilleries, the history, the whiskeys they make and cocktails that work well with the whiskeys we’re featuring. And then, also, we’ll be featuring pubs within the geographic

area of the distillery, so in Dublin we’ll feature seven pubs and do quite a substantial piece on them and we’ll give honourable mentions too. So, if you’re in this area of Ireland, this is the distillery and these are the pubs to go to. On the first part of the tour, we did a good chunk of the east coast but, on this tour, we’re going to be pretty much doing an entire lap of Ireland. It’s exciting and we’re very thankful of the opportunity but you’re doing six or seven pubs and sometimes a couple of distilleries a day and it is quite taxing. I took my father with me the last time, and he has it in his head that we just travel the world and have this amazing life but he realised what hard work it was. WHO ARE YOU TARGETING WITH THE BOOK? The Dead Rabbit Drinks Manual, our first book, sold just under 30,000 copies and I see this one having a bit more

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irishwhiskey

From left, Tim Herlihy, Jack McGarry and Sean Muldoon are returning next month for the second leg of their research tour in a customised whiskey wagon.

opened. Obviously we are known legs. It’s being branded as a Dead as an Irish whiskey bar, Rabbit exercise, so I see a lot of so I think it would be people in America buying it The Dead Rabbit team is creating its own whiskey, naïve for me to as we get asked all the a five-year blend, with say that Irish time, ‘we’re going Quintessential Brands in the Dublin Liberties. whiskey would to Ireland, give us challenge recommendations’, any of the so we’ll be able other main to push that and category a lot of people players who are Dead but what I Rabbit fans will would say buy it. is we’re A lot of seeing industry I’d a lot of imagine will buy it cocktail bars too because it will now using Irish be a fairly-conclusive whiskey, and using guide to Irish whiskey. it really well and The lion’s share of Irish correctly. whiskey sales is in America, and It was pigeon holed for the book is going to correspond with so long as these high grain blends that, but I would hope to see a lot of you would have as a shot or with a sales throughout Europe and particularly side of pickle juice or in a highball, Ireland because The Dead Rabbit story but now we’re beginning to see that is a huge Irish story. On social media, transition from a commodity-type spirit close to 50% of our fans are from to something that’s much more like a Ireland. luxury product and can make a great drink and a great experience. HOW IS THE IRISH WHISKEY CATEGORY PERFORMING AT THE ARE UP-AND-COMING IRISH DEAD RABBIT, AND IN THE WIDER WHISKEY BRANDS MAKING ANY US HOSPITALITY SECTOR? HEADWAY IN THE US? It’s our biggest selling category here That’s the big question, you know: if you above vodka and every other spirit. take Jameson out of it, is the category It’s been that way practically since we www.hospitalityreviewni.com

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growing? It is one of the highest-growth spirit categories in the world and, definitely in America, it is taking off but Jameson is right at the front of that with Jameson Original, Black Barrel and all these other whiskeys that are coming out like Caskmates and Single Pot Still. So, they’re sort of the Trojan Horse that everybody else is following but there are a lot of other guys doing great work. You’ve got the Teeling guys, and they’ve just partnered up with Bacardi to utilise their distribution networks in America and you’ve got Slane whiskey coming out with Brown-Forman. And Beam Suntory have got Cooley, so what you’re seeing now is all the major market players or companies have got a horse in the race of Irish whiskey, which is exciting because it’s going to continue to propel Irish whiskey forward. And then the other thing is I had a concern before we were starting this trip that a lot of these small guys starting up wouldn’t have the capital to sustain them moving forward - because obviously, with Irish whiskey, you make it and then you have to put it away for at least three years and much longer if you want to make a great product – but when we went and saw these distilleries and met the guys doing this, you can see the ambition is there and my fears were allayed substantially. A lot of these guys are here to stay, and I’m excited to see how they get on when their whiskey’s mature because a lot of the ‘new make’ stuff they’re doing is absolutely fantastic. And it’s great to see the big guys like Jameson, Bushmills and Tullamore helping out the small guys as well. TELL US ABOUT YOUR OWN WHISKEY We’ve started working on a project with Quintessential Brands, and they’re in the process of building their distillery right behind the Teeling Distillery in the Dublin Liberties, so we’ve partnered up with them to release a five-year-old blend next year. We’re hoping to have it ready for The Dead Rabbit’s fifth anniversary but the thing I’ve learnt about America is things tend to happen when they happen so you can’t really invest too heavily in specific dates.

FROM BARLEY TO BLARNEY, AN IRISH WHISKEY LOVER’S GUIDE TO IRELAND BY SEAN MULDOON, JACK McGARRY AND TIM HERLIHY WILL BE PUBLISHED BY ANDREWS McMEEL ON ST PATRICK’S DAY 2018. SEPTEMBER HRNI • 27

beer&foodpairing

BEER AND FOOD IS A MATCH MADE IN HEAVEN WINE HAS LONG BEEN THE TRADITIONAL PARTNER TO FOOD BUT BEER, IN ALL ITS CRAFT STYLES, ACTUALLY OFFERS A MORE NATURAL COMPLEMENT AND CONTRAST TO MANY FOOD TYPES, PROHIBITON’S FELICIA MATHESON TELLS HRNI

INGREDIENTS Craft beer is typically made from a few core ingredients: water, malted barley, hops and yeast. Each of these ingredients impart a different flavour to the beer: MALTED BARLEY Barley is a cereal grain providing the sweetness, body and much of the flavour in beer including tastes such as: grainy caramel, toffee, toasty, chocolate, coffee and roast. HOPS Hops, flowers of the Humulus lupulus, are the balance/counterpart to the malt in beer. They provide bitterness, flavour, and aroma helping balance the sweetness of the malted barley. Hops lend spicy, herbal, floral, citrus, earthy notes. YEAST Yeast provides hundreds of flavour and aroma compounds in the finished beer including fruity flavours such as apple, banana, and pineapple (esters common in ales), clove and smoke (phenols common in hefeweizens) and earthy notes common in many Belgian style beers. BEER & FOOD MATCHING Pairing beer with food can be more rewarding than pairing wine with food. Wine’s slightly acidic character mostly

contrasts with food, while beer can both complement and contrast with food. As a wine specialist, two of the hardest things to match wine with are chocolate and spicy food; there are very little options. However, this is where beer picks up the slack! Pair lighter foods with lighter beers and more robust, flavourful foods with more robust flavourful beers. Think of characteristics in both the beer and the food that may match well, such as a roasted, smoky porter with some slow cooked BBQ or a Belgian Wit-style ale that uses coriander and orange peel as an ingredient in beer with citrus chicken dishes. BEER’S STRENGTHS WHEN PAIRING WITH FOOD Malt (sweetness) soothes spice and harmonises with many flavours like roasted, smoked and grilled foods. Hops are a nice complement to foods with citrus and floral notes. Hops also cut through fat of rich foods and bring out certain spicy characters. Carbonation provides an excellent palate cleanser as the bubbles will lift fat from the tongue to prepare the palate for the next bite. SOME CLASSIC BEER STYLE PAIRINGS: LAGER/PILSNER Beer flavours: Subtle malt flavour, light intensity hop, freshness. Match with: Fried fish/ calamari/fish tacos. Also lightly spiced food such as Pad Thai, Thai yellow curry. Good all round beer for fried chicken. (Avoid sweet dishes and dessert.) SAISON Beer flavours: Bready, touch of spice, dry, light hop intensity. Match with: Probably

one of the best ‘food beers’. Good match with roast dishes, eg chicken, pork. Good cheeses to match with this style include Camembert. (Avoid chocolate.) PALE ALE/SESSION IPA Beer flavours: Beautiful fresh citrus tropical hop fruit flavours, with lower bitterness. Match with: crab cakes, smoked fish (salmon/trout)/smoked chicken salads, Chinese food (Hoisin, spring roll), fried chicken and BBQ seafood such as prawns. (Avoid desserts.) IPA Beer flavours: Punchy bitter hop flavours, with fruity citrus flavour. Match with: Fried food (onions rings), spicy dishes (Thai, Chinese, Jerk chicken) and cheese burgers. (Avoid delicate dishes and most desserts.) STOUT/PORTER Beer flavours: Roasted, coffee, chocolate, robust, rich malt and some hop bitterness. Match with: Chocolate brownies, smoked or BBQ food (even better when used as a marinade for brisket or ribs), bacon, steaks, black pudding, blue cheese (Young Buck)... goes with so many different types of food. RED ALE Beer flavours: Caramel dried fruit and nuts, and some hop fruitiness. Match with: Great with game meat, pork dishes (pork belly, Chinese Char Sui) and some nut-based desserts (pecan pie).

To find out more about Prohibition’s range of beers and ales, sign up to their newsletter at www.prohibitiondrinks.co.uk/newsletter 28 • HRNI SEPTEMBER

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INCREASE YOUR WHISKEY KNOWLEDGE

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WHISKEY NEWS & EVENTS

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NortherN IrelaNdâ&#x20AC;&#x2122;s Craft Beer & Cider

ards Brewing comPany, GreyaBBey aBout: established in 2011, the ards Brewing Company is bringing brewing back to the ards Peninsula. Mainly found in bottle-conditioned form, its output has included rockin Goose, Pig island Pale ale and Cardy Man stout. Products: scrabo Gold, Hip Hop, Ballyblack stout, Citra single Hop and summer ale

: Charles Ballantyne at ardsbrewing@blackwood34.plus.com, @ardsBrewing distriButor: available directly from ards Brewing Company

Black mountain Brewery at the sPeckled hen, LisBurn aBout: over 350 years old, the speckled Hen pub once had its own brewery, with the vast majority of its beer brewed on site. in December 2015, the current operators built and opened their own nano brewery with brewing capacity of around 300 pints per day. Products: a new beer is available on draught roughly each week at the speckled Hen. there are plans to do limited run presentation bottles for Christmas 2017. recent beers have included Mad Mix (Beyond Brewers Droop), the Devils Half sister, Dark rum ale, aunty Brexit, i’m Hoppin Mad, emma’s Lager, Milltown Missile and Holly well stout. : Martin Caldwell (Brewer) on 028 9061 1113 : speckledhenlisburn@gmail.com distriButor: all beer from the Black Mountain Brewery is exclusively available at the speckled Hen pub on the Deriaghy road in Lisburn.

Bullhouse Brewing comPany, newtownarDs aBout: Bullhouse Brewing Company was conceived and set up after a passion for homebrewing grew into a desire to brew great beer to share with more than just the brewer and his dog (el Capitan). after 12 months of hard graft, sleepless nights and regular 70+ hour weeks, Bullhouse Brewing Company was launched in newtownards in March 2016.

Barrahooley Brewery, Martinstown aBout: the Barrahooley Brewery is a craft brewery located in the heart of the Glens of antrim, northern ireland, producing high quality craft beers packed full of flavour. Brewing on a small scale and bottle conditioning ensures each and every bottle gets the maximum flavour from the quality irish malts and fresh hops. Products: Black iPa, Dry stout (Great taste award winning 2016), Cascade Pale ale, irish red ale and Voodoo rye (rye iPa) : sam Birkett at sales@Barrahooleybrewery.com : www.barrahooleybrewery.com distriButor: available directly from Barrahooley Brewery

Boundary Brewing cooPerative, BeLfast aBout: a co-operative brewery in Belfast ,owned and run by members. opened in 2014 as the first brewery in ni to bring together modern us styles with the more traditional Belgian/french style beers. Products: export stout, american Pale ale and india Pale ale

: info@boundarybrewing.coop : www.boundarybrewing.coop. @boundarybrewingcoop distriButor: nelson sauvin

clearsky Brewing, DunGannon aBout: Clearsky Brewing Co stays true to the values and ethos of locally-brewed craft beer to create beer of uncompromising quality. each beer is hand brewed in small batches using traditional methods. Brewed without artificial colours, additives or preservatives, its premium beers are authentic and flavoursome.

Products: el Capitan, Über tuber, small axe and Moovin’ on up

Products: Prism irish red ale, fulcrum wheat Beer, rowlock iPa and tidefall

: 07562 702825 : william@bullhousebeer.co.uk. : www.bullhousebeer.co.uk @bullhousebeer distriButor: Harland wines

: 028 8776 7115 or 07541 516 869 : community@clearskybrewing.com. : www.clearskybrewing.com @fulcrumbeer distriButor: Drinksology

cloughmore, Mournes aBout: Cloughmore craft beers are brewed within a stone’s throw of the Cloughmore (Big stone) in Kilbroney forest in the Kingdom of Mourne.

Products: Cloughmore Heather iPa, Cloughmore Dark water stout and Cloughmore Granite Lager

Farmageddon Brewing co-oPerative, CoMBer aBout: farmageddon Brewery is an award-winning craft beer business based in rural Comber. it all began with a passion for great tasting beer and a home brewing kit. three years on, farmageddon boasts a growing brewery and an impressive core range with limited edition cameos to keep it interesting. Locally made, hand crafted beers, right on your doorstep. Products: Gold Pale ale, india Pale ale, india export Porter

: info@cloughmore.ie. @Cloughmore distriButor: noreast (ni)

: info@farmageddonbrewery.com. @farmageddonBeer distriButor: anzac

Fermanagh Beer comPany ltd, DerryGonneLLy

FiFth Quarter Brewing comPany, BeLfast

aBout: taking its name from an island that nestles in the beautiful waters of Lough erne near the village of Derrygonnelly, the range of craft beers reflect the history and character of the local area - carrying on a tradition established by the ancient monks who began brewing beer on inishmacsaint over 900 years ago. Products: inishmacsaint Blonde, Pure foundered, Belgium style blonde and Lough erne Brown Porter

aBout: Based in Belfast’s Linen Quarter, a district that was once the epicentre of trading and where mill after mill was packed with character and unforgettable history is the fifth Quarter Belfast Brew. the ‘improper fraction’ of Belfast has played on the yesteryear of the city and the personalities of the most memorable characters of the linen industry for all to celebrate and remember. each beer has been carefully brewed using the finest local ingredients. Products: waker-upper Lager, Barefoot Millies wheat Beer, infamous amelia red ale and twelve Cut Hank iPa

: 028 6864 1254. : fermanaghbeercompany@gmail.com : www.inishmacsaint.beer @inishmacsaint distriButor: aft Drinks, robb Brothers wine Merchants

glens oF antrim craFt ale & Beers, BaLLyCastLe aBout: Glens of antrim Craft ale & Beers is a small family run brewery situated in Ballycastle across from rathlin island and the Mull of Kintyre. it uses only natural products and spring water to produce handcrafted ale and beers. its secret ingredients are a passion for what they do, spring water and time. everything is taken care of on site: brewing, fermenting, bottling, labelling and bottle conditioning.

: 02890 667744 : orders@drinksinc.com : www.drinksinc.com distriButor: Drinks inc.

heaney Farmhouse Brewery, BeLLaGHy aBout: with a brewery on the way in the near future at the Heaney family farm in Bellaghy, facilities at Boundary Brewing are currently being used to produce Heaney farmhouse Brewery’s range of beer. Products: Blonde session ale, india Pale ale, irish red ale and Dry irish stout.

Products: rathlin red, fairhead Gold and Lizzie’s ale : 028 2076 9696, : rathlinred@hotmail.com : www.glensofantrimcraftaleandbeers.com @glensofantrimcraftaleandbeers distriButor: anzac

: info@heaneyfarmhousebrewing.com. : www.heaneyfarmhousebrewing.com @HeaneyfarmhouseBrewing distriButor: Harland wines, nelson sauvin

hilden BRewing Company, lIsBUrn aBout: hilden Brewing Company was established by ann and seamus scullion in 1981 in the courtyard of hilden house, the former home of the Barbour linen barrons. here the scullions re-introduced the tradition of a local brewery to Ireland, making beers of distinctive character and taste. hilden is now the oldest independent brewery on the island of Ireland.

hillstown BReweRy, ranDalstoWn aBout: this award-winning micro-brewery began when a passionate pair of eejits got together to feed cows, with the intention of producing Wagyu Beef for the lovely people of nI. their cows were fussy about their beer and only the best would do. Demand was so high for beer-fed beef that they were producing 500 litres per week. hillstown Brewery was formed, along with a cattle house full of happy cows.

pRoduCts: Belfast Blonde, Barney’s Brew, headless Dog, Buck’s head, hilden halt, twisted hop and titanic Quarter

pRoduCts: the goats Butt (Beoir gold medal), the spitting llama (Beoir gold medal), the Drunken Donkey, henrietta the hen, the squealing Pig, horny Bull stout, massey red ale and saturn + saucer

: 028 9266 0800 : info@hildenbrewery.com : www.hildenbrewery.com @hildenBrewery distRiButoR: Drinks Inc.

: 02894 478662 : info@hillstownbrewery.com. : www.hillstownbrewery.com @hillstownbrewery distRiButoR: Drinks Inc.

KnoCKout BRewing, Belfast aBout: Drawing on both the rich boxing heritage in Belfast and the final step in the brewing process, Knockout Brewing prides itself on its simple straightforward approach. the beer is kept in its purest form through bottle-conditioning. It isn’t filtered or pasteurised and is naturally carbonated, leaving a natural and flavoursome product. Knockout Brewing was founded in 2014 by Joseph mcmullan and crafts small batches (900 litres) of quality beer. pRoduCts: middleweight IPa, max hefeweizen, Warrior’s Code aPa and Irish red ale

laCada BReweRy Co-opeRative, PortrUsh aBout: lacada is a community-owned cooperative brewery based on the world famous north Coast of Ireland. It has its origins in a love of beer and brewing, a love of place, and a love of people. It began with a father and son brewing together and grew to become a group of cooperative minded, good beer loving aficionados. pRoduCts: giants organ IPa, sorley Boy’s stash golden ale and stranded Bunny Porter

: 07460775104 : knockoutbrewingbelfast@gmail.com : www.knockoutbrewing.co.uk @KnockoutBrewingBelfast distRiButoR: anzac

: 028 7082 5684 : info@lacadabrewery.com : www.lacadabrewery.com @lacadabrewery distRiButoR: available directly from lacada Brewery Co-operative

mcgRath’s BeeR, WarIngstoWn, Co armagh

mouRne mountains BReweRy, Warrenpoint

aBout: Craft Irish beer from Co armagh, full of character and brimming with flavour, passionately brewed with a crafty finish. mcgrath’s see themselves as, not manufacturers, but custodians and innovators of an industry going back 10,000 years. pRoduCts: mcgrath’s no 1 Craft Irish lager, no 2 Craft Irish Blonde, no 3 Craft Irish Pale, no 4 Craft Irish red, no 5 Craft Irish amber and no 6 Craft Irish stout

: mark Pearson at mark@mcgrathsbeer.com : www.mcgrathsbeer.com @mcgrathsBeer distRiButoR: Drinksology

aBout: rich in history, the mourne mountains are said to have been an important source of prehistoric gold. skilled craftsmen would take the precious mineral and turn it into beautiful and highly sought-after creations. the landscape, the materials and the local skills craft the beer you see today. pRoduCts: mourne gold Pale ale, red trail IPa, Big rock Wheat Beer, east Coast IPa and mourne mist Pilsner

: 028 4175 2299 : info@mournemountainsbrewery.com : www.mournemountainsbrewery.com @mournemountainsBrew distRiButoR: Counterpoint

noRthBound BReweRy, Derry aBout: northbound Brewery hails from the north West of Ireland, where David and martina rogers produce hand-crafted premium beers. having spent almost a decade in australia, the couple became passionate about craft beer and David learned about the magic of brewing. his knowledge has been recognised by the Institute of Brewing & Distilling, having been awarded the prestigious master Brewer qualification.Using Irish ingredients and the master Brewer’s knowledge, the brewery prides itself on crafting natural beers that are unpasteurised, unfiltered, with no artificial additives and bottled fresh on site.

o’ConnoR CRaft BeeR, faUghanvale aBout: tucked away on a hilltop between Ballykelly and greysteel, local brewer michael o’Connor hasn’t looked back since switching from growing mushrooms to crafting Brassy Blonde beer at his family home in Co Derry. pRoduCts: Brassy Blonde

pRoduCts: 34 oak smoked, 70 magnum IPa, 33 sticke alt, 26 Pale ale and 08 Kolsch : 07512 198686 : martina@northboundbrewery.com : www.northboundbrewery.com @northboundbrewery distRiButoR: robb Brothers Wine merchants

poKeRtRee, CarrICKmore aBout: opened in January 2014, Pokertree Brewing Company is the first brewery in Co tyrone in over three generations. Its aim is to brew superb quality, small batch, handmade beers that use all natural and, where possible, local ingredients at all times.

: michael on 07748004065 www.facebook.com/o-Connor-CraftBeer-781479541895087/ distRiButoR: available directly from o’Connor Craft Beer

Red hand BRewing Company, Donaghmore aBout: after a lot of hard study, research, practice and over 100 years on, red hand Brewing has resurrecte d the art of brewing in Donaghmore and mid Ulster.

pRoduCts: ghrian golden ale, Dark nirvana, read earl ruby ale, seven sisters treacle oak stout and Crann Winter ale

pRoduCts: red hand Pale ale

: Darren nugent on 028 8076 1923 : at info@pokertreebrewing.co.uk : www.pokertreebrewing.co.uk @PokertreeBrewingCompany distRiButoR: aft, Prohibition

: 028 8776 1932 : info@redhandbeer.com. : www.redhandbeer.com distRiButoR: Contact red hand Brewing Company for more information

sailoRtown, Belfast

sheelin BReweRy, BellanaleCK

aBout: every great port has had its sailortown, a place shaped by ships and shipbuilding. life was tough there and people were plain-spoken – but they were loyal and welcoming too. Which is why every sailortown is more than a maze of dockyards and hangars and streets. It’s a community with an enduring spirit, forever marked by the sea and indelible as an anchor inked on an arm. every sailortown is a place of character, still thronged with song and yarns about the old days. so pull up a chair, fill your glass and lend an ear.

aBout: the sheelin Brewery, situated in the Irish village of Bellanaleck, was established by a brewer and chemist, Doctor george Cathcart. the brewery employs age-old brewing methods to craft artisan Irish beer of the highest quality. pRoduCts: sheelin Blonde ale

pRoduCts: sailortown Beer, sailortown Pale ale and sailortown red ale

: 028 90339955 : hello@whenwearegiants.com : www.whenwearegiants.com/sailortown-beer distRiButoR: Drinksology

: Dr george Cathcart on 07730432232 : sheelinbrewery@gmail.com : www.sheelin.com @sheelinBlondeale distRiButoR: available directly from sheelin Brewery

the foXes roCK, nEWry

walled City brewery, DErry

about: Brewed under the watchful eye of master Brewer John O’Brien, the brew team has released a superb range of six handcrafted ales. The range consists of their award winning red Ale & IPA, as well as the newly-released Foxes rock Gluten Free Lager offering a clean, crisp flavour without compromise.

about: James Huey is a qualified diploma brewer, having spent 12 years brewing with the largest beer company on the island. After leaving the company, James realised he had two passions in life – craft beer and the city of Derry-Londonderry so he set off on an extraordinary journey to build the first craft brewery in the city centre for over 100 years. 496 days after writing down his vision, James and his wife Louise opened the Walled City Brewery on 15th may 2015.

@TheFoxesrock @ TheFoxesrock : www.stationworksbrewery.com

ProduCts: Boom Derry Pale Ale, Stitch IPA and Kicks Pilsner

distributor: Exclusively available through James E. mcCabe Limited. For further information and trade support, please contact mcCabe’s Sales manager, michael millar on 028 3833 3102

: 02871 343336. : info@walledcitybrewery.com : www.walledcitybrewery.com @walledcitybrewery distributor: Only available in Walled City Brewery restaurant (for now...)

whitewater brewery, mOurnES

yardsman Craft beers, BELFAST

about: Established in 1996 on a third generation family farm amidst the spectacular mourne mountain range in the north of Ireland, Whitewater Brewery still retains the passion and desire to brew beers with fantastic flavours. ProduCts: Belfast Ale, Belfast Lager, Clotworthy Dobbin, maggies Leap, Hen Cock & Pidgeon rock, Ewe rebel, Bee’s Endeavour, Belfast Black, Hopplehammer, Blonde (draught only) and Copperhead

about: yardsman pays homage to the great men who worked in the mills, the yards and factories. The men who were proud to serve apprenticeships and perfect their craft. The good men who valued people above possessions. yardsman takes time to perfect its craft with every small batch brew, in Belfast’s first craft brewery since 1855. ProduCts: yardsman Lager, yardsman Belfast Pale Ale, yardsman IPA, yardsman APA and yardsman Stout

: 028 437 78900. : info@whitewaterbrewery.com : www.whitewaterbrewery.com @WhitewaterBeer distributor: Tennent’s nI

: 077 6997 3580 : niall@ phoenixpremiumdrinks. www.instagram.com/ twitter.com/yardsmanlager @yardsmanlager distributor: Drinks Inc.

armagh Cider ComPany, POrTADOWn

big CoX Cider, POrTADOWn

about: The Troughton family has been growing apples since 1898 and formed the Armagh Cider Company in 2005 on the family farm just outside Portadown. By using their own apples, they can guarantee quality and no artificial additives, with the entire ‘blossom to bottle’ process conducted in house. ProduCts: maddens mellow Cider, Carsons Crisp Cider, Doyles Autumn Berry Cider, Doyles medium Irish Cider, Doyles Dry Irish Cider, Doyles Sweet Irish Cider, Doyles Summer Fruit Cider and Doyles Honey Cider : 028 3833 4268. : sales@armaghcider.com. : www.armaghcider.com @Armaghcider distributor: James E mcCabe

com yardsmanlager/

about: The new kid on the block, Big Cox Cider is light, refreshing and crisp. It’s made from 100% apple juice in Co Armagh under small batch production, and is available in selected venues. ProduCts: Big Cox Cider

: 07961 880767. : info@lisniskycider.org. @bigcoxcider distributor: Available directly from Big Cox Cider

Kilmegan Cider, DunDrum about: under a wall of brambles, some 20 feet high, in 1967 the father of Kilmegan’s creator discovered an old orchard planted some 70 years previously beside the old farmhouse the family had purchased. With the back drop of the majestic mourne mountains, in the beautiful scenic part of Co Down near the village of Dundrum, apples from that orchard now go into Kilmegan’s ciders. ProduCts: Irish Farmhouse Cider, real Cider and Elder Flower Cider : 07751 380353. : andrew@kilmegancider.com : www.kilmegancider.com @kilmegancider distributor: Jn Wine

long meadow Cider ComPany, POrTADOWn about: An award-winning, family-run business located in the heart of apple country in Co Armagh, Long meadow Cider has been growing and harvesting apples for over three generations, resulting in natural, refreshing ciders with no additives, produced from apples grown on their home farm with a plant-to-pour guarantee. ProduCts: medium Cider, Blossom Burst Cider, rhubarb & Honey Cider, Limited Edition Oak Aged Cider, mulled Cider, Presentation Gift Pack, Still & Sparkling Apple Juice and Apple Cider Vinegar : 028 38 339797 or 07876 684992 : info@longmeadowcider.com @longmeadowcider Long meadow Cider : www.longmeadowcider.com distributor: robb Brothers Wine merchants

maCivors Cider, POrTADOWn

P.mcCann & sons aPPle Cider, POrTADOWn

about: For over 150 years, the family has been growing apples in Co Armagh, Ireland’s orchard capital. mac Ivors Cider Co was born in the autumn of 2009, when they set themselves the challenge of turning their delicious apples into a truly great cider. With lots of hard work, devotion and a bit of luck, this has now become a fast-growing business with its award-winning ciders selling in over 1,000 outlets across Ireland and beyond.

about: P mcCann & Sons was founded in 1968 on the mcCann family farm, Kilmore, Co Armagh, and is now based in state-of-the-art facilities in Portadown, Co Armagh and Dublin Fruit market. The Apple County Cider range is produced and pressed in Co Armagh, the apple county of Ireland. Hand-picked Irish apples are pressed, blended and freshly bottled to produce a refreshing, natural drink.

ProduCts: mac Ivors medium Cider 500ml, Traditional Dry Cider 500ml, Plum & Ginger Cider and Vintage reserve Cider

: 028 3885 1381 : info@macivors.com : www. macivors.com @macIvorsCiderCo distributor: Drinks Inc.

temPted irish Craft Cider, LISBurn about: Tempted was established by Davy uprichard and his family back in 2009. His purpose-built cidery is located at his home just outside Lisburn, and it was here where he started pressing apples. ProduCts: Tempted Sweet, Tempted medium Dry, Tempted Dry, Tempted Strawberry andTempted Elderflower

: 028 9262 1219. @temptedcider : www.temptedcider.com distributor: Drinksology, James E. mcCabe

ProduCts: Apple County Cider Dry and Apple County Cider medium Sweet

: 028 3833 0401 : info@mccannapples.co.uk : www.mccannapples.co.uk/Products/cider distributor: Contact P.mcCann & Sons for more information

toby’s handCrafted Cider, ArmAGH about: After making cider for years for friends and family, all from apples grown locally around the historic orchard county of Armagh, in 2008, the owners took the big step of deciding to become an artisan cider maker, bringing their handcrafted Armagh cider to the public in the form of Toby’s Handcrafted Cider. ProduCts: Toby’s Handcrafted Cider range

: craig@tobyscider.co.uk or chris@tobyscider.co.uk. : www.tobyscider.co.uk @TobysCider distributor: Barry and Fitzwilliam

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SULLIVAN’S MALTINGS RED ALE LIFTS WORLD CHAMPION KEG TROPHY AT INTERNATIONAL BREWING AWARDS ABOUT SULLIVAN’S AND MALTINGS RED ALE:

Ian Hamilton, master brewer, and Alan Quane, CEO of Sullivan’s are pictured with the World Champion Maltings Red Ale.

ilkenny-based Sullivan’s Brewing Company has been awarded the World Champion Keg trophy for its Maltings Red Ale at the International Brewing Awards in Burton-on-Trent. Over 1,200 beers from 50 countries competed, with Sullivan’s win representing the first time an Irish beer had picked up the top award in the 131-year history of the event. The International Brewing Awards are judged by a panel of 45 top master brewers from around the globe, and look at brew balance and commerciality, with previous winners including Sierra Nevada, Boston Beer Co, Young’s and Sheppard Neame. The contest is hosted every two years, and focuses on searching out the best of the best, with trophies awarded to nine brewers and one cider maker from three continents. To win an overall ‘best in the world’ trophy, the judging panel must taste a beer three times and agree the winner in a clear majority. The panel also takes into account how drinkable the beer is in the current market among discerning beer drinkers, carefully considering its commercial worth. Master brewer at Sullivan’s is Ian Hamilton, creator of Maltings Red Ale, a balanced, ruby-tinted classic Irish Ale with 40 • HRNI SEPTEMBER

distinctive biscuit and caramel notes. He has over 30 years of global master brewing experience under his belt, with world-class brands such as Guinness, Smithwicks and Budweiser. “I’m very honoured to have won such a prestigious award for this brew from a world class peer group of over 45 other Master Brewers who were on this international judging panel,” said Hamilton. “I spent time early in my brewing career in Burton-on-Trent, the international home of ale brewing, so to have my beer judged there by some of the best brewers in the world and be awarded a trophy, is about as good as it gets – especially as it comes only a year after Sullivan’s started brewing. “The beer we craft is inspired by traditional Kilkenny recipes and brewed the way the family has always brewed – the way real Irish beer should be brewed – by a dedicated brewer, in small batches, with enormous heart and the finest locally sourced ingredients.” Traditionally brewed, with only Kilkennygrown ale malt, Maltings Red Ale gets its great taste from three special darker malts and three varieties of hop. Fermented and matured with cask ale yeast, coupled with no-rush brewing, produces smooth balanced classic ale.

irst established in 1702, the Sullivan brewing name was once the biggest of its kind in Ireland but fell into abeyance in the last century. An errant member of the Sullivan family bet on, and lost, a horse race in 1918 and the demise of the business quickly followed. The legendary Smithwick brewing family subsequently rescued the workforce and subsumed operations into their own brewery, thus retaining the rights to the brand name and relaunching it today. The complexity of Sullivan’s Maltings Red Ale owes much to a clever blend of just four ingredients: water with the traditional mineral balance; barley, grown in Kilkenny’s mineral rich soil; the choicest hops; and Sullivan’s own cask ale yeast which allows a fermentation process that’s four times longer than that of large scale, industrially brewed beers. Master Brewer Ian Hamilton has 35 years of brewery and packaging experience in Ireland, UK and Africa. Experienced in production of world-class lagers ales and stouts, he was head brewer/site director of Smithwick’s Brewery, Kilkenny (2001-2013) and is a Master Brewer (Institute of Brewing & Distilling London) with a Science Degree (B.Sc Hons, Chemistry). Widely considered to be one of Ireland’s most experienced technical brewers, his knowledge and skill comes with accreditation gained from years of hard work through the Institute of Brewing & Distilling, London.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksnews

HEINEKEN RETURNS AS THE OFFICIAL SPONSOR OF THE IRISH OPEN H

eineken returned as the Official Sponsor of the Irish Open, played at Royal Portstewart Golf Club over July 4-9. Heineken owns and manages one of the world’s leading portfolios of beer brands and is recognised and respected for its high profile and valued sponsorship portfolios such as the Rugby World Cup and UEFA Champions League. Nearer home, it is the Official Beer Partner to Ulster Rugby and Kingspan Stadium. Having sponsored The Irish Open since 2012, the company reinforces its relationship with professional golf in Ireland, further committing its partnership this year. United Wine Merchants, a subsidiary of Heineken, is the licensed wholesale company responsible for developing the Heineken portfolio across Northern Ireland, as well as launching Orchard Thieves Apple Cider into the Northern Ireland market in May 2017. Martin McAuley, MD of United Wine Merchants, said: “We were delighted to once again have the opportunity to present Heineken at this prestigious sporting event. The Irish Open is respected throughout Europe by the professional golfers and spectators alike. And this year more than any other attracted both fantastic golfers and large numbers of spectators.

42 • HRNI SEPTEMBER

Maggie Timoney, managing director, Heineken Ireland is pictured with Martin McAuley, MD of United Wine Merchants.

“Northern Ireland is home to some of the world’s golfing greats, fabulous courses and scenic backdrops and with Portstewart’s stunning panoramic coastal views over the Atlantic Ocean, the location certainly enhanced the staging of the tournament. This year built even further on the 2015 images beamed around the world from Royal County Down, another outstanding location.” Maggie Timoney, managing director, Heineken Ireland, said: “We were delighted to sponsor the Irish Open once again. This has become an iconic

sporting occasion and Heineken’s involvement is further testimony to the brand’s standing in Northern Ireland and our commitment to local events which have impact on a global scale.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

THEREâ&#x20AC;&#x2122;S MORE BEHIND THE STAR

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drinksnews

Wine Blog from #WineBloggerNI

WINEXIT

by Ciaran Meyler

h naw! Not another story about the doom and gloom of Brexit; it’s enough to drive you to drink… exactly my cunning plan (in moderation of course.) Yes it’s true, predications show that Brexit will have a major impact on the price of a bottle of wine. Below are some details from an FT report by Eshe Nelson on what we can expect. We British and Irish have a reputation for liking a tipple. Last year, drinkers in the UK brought nearly £14bn ($18.2bn) worth of wine, or roughly 26 bottles per person, according to the IWSR. Almost all of it—99%—came from abroad, making the UK the largest per-capita importer of wine in the world. For those who like to kick back with a Côtes du Rhône, party with Prosecco, or chill with Champagne, there could be trouble looming. More than half of the wine Britain imports come from the European Union, and Brexit threatens to squeeze the supply. Already, the price of a typical bottle in UK wine shops has reached a record high. The average bottle of wine now sells for £5.56, a 3% increase from the end of 2016, thanks to the Brexit-induced plummet in the pound making imports more expensive, according to the UK’s Wine and Spirit Trade Association. Kym Anderson of the University of Adelaide and Glyn Wittwer of Victoria University used their model of global wine markets to estimate the effect Brexit will have by 2025. According to Anderson and Wittwer, the most severe Brexit scenario would push consumer prices for wine up by a staggering 22% by 2025, and the volume consumed would drop by 28% as a result. Under their less severe scenario, prices would be 11% higher and consumption would fall by 17%. The pound has already lost 14% of its value against the euro since the Brexit vote in June last year, so it’s not that hard to imagine the shocks envisioned by these scenarios. According to Miles Beale, chief executive of the WSTA, the UK is already losing its reputation as a key player in the wine world, and Brexit will accelerate this decline. Anderson and Wittwer’s study is “helpfully terrifying,” he says. Should we be worried? In a word no; in my humble view, prices will rise, however some county will fill the void for less expensive wine. The reality is it won’t be very palatable. The wine industry needs price increases to reinvest and make production profitable. If people want to continue to drink good bottles of wine, they’ll have to pay more; it’s as simple as that. Well at least I got to create a new word: Winexit.

QUOTE OF THE MONTH:

“THE BEST TONIC IS ONE WITH A GIN IN IT.” 44 • HRNI SEPTEMBER

FEVER-TREE CONTINUES TO STORM THE MARKET

ever-Tree, a global leader in premium carbonated mixers, has posted revenue up 77% to £71.9m for the half year to June 30, 2017, with a gross margin of 54.5% achieved. Reporting strong growth across all regions, channels and flavours, Fever Tree said it has driven 99% of the value growth in the entire UK mixer category within retail in the last 12 months and now holds a 30% value share (IRI). In the on-trade channel, an expanding distribution footprint through key wholesale and managed group partners and partnerships with established premium gin brands boosted results, while an expanded range of dark spirits mixers are going into high end on-trade bars. “We are delighted to report another strong performance in the first half of 2017, continuing the momentum seen in 2016,” said Tim Warrillow, CEO of Fever-Tree. “We achieved growth in all our regions, driven by further distribution gains and underlying rate of sales growth as the two key trends of premiumisation and mixability continue to gather pace globally.”

INTERNATIONAL AWARDS FOR NORTHERN IRELAND’S BOATYARD GIN

oatyard Gin has won two major awards in the International Wine and Spirit Competition 2017, picking up silver for its double distilled gin and bronze for its distinctive packaging. “We were successful in a field that featured more than 1,000 gins from around the world, including longer established household names,” said Joe McGirr, founder and managing director. “This is a tremendous boost for us in little over a year in distilling our gin with its unique blending of local sourced botanicals. “To be respected in this way by international industry leaders on the judging panel is an enormous achievement and we are really delighted. The distinctive labelling on our packaging was designed by United Creatives in Manchester. In another boost for the small batch distillery, Harrods selected the gin for its Christmas feature later in the year. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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REVOLUCIÓN DE CUBA CREATES A ‘RUM’BLE IN BELFAST

evolución de Cuba’s opening, at the former site of Café Vaudeville on Arthur Street in July, confirms a growing Latin influence on Belfast’s hospitality scene. Gin may be in full swing but tequila and rum are on the rise, with Revolución de Cuba joining the likes of Liquor XXX (see below), Taqueria and established tequila bar Love & Death Inc. Located in the stunning old Belfast Savings Bank building, Revolución de Cuba is a rum bar and cantina,

HU WELCOMES MOLSON COORS/SKY DEAL

focusing on Latin-inspired food and rum cocktails. Cocktail specialities include daiquiris, caipirinhas, piña coladas, cuba libres and mojitos, with Cuban cocktail masterclasses offered, while the lunch menu features salads, wraps, tacos, pulled pork sandwiches and burrito bowls. Tapas, such as gambas pil pil, patatas bravas, pork belly skewers, salmon ceviche and iberico ham croquettas, are served in the evening, alongside dishes such as beef fillet skewers, grilled lamb chops, Latin-influenced burgers and charred halloumi. Set across two floors, the refurb features vintage tiles, wooden flooring and statement artwork on the ground floor, with plush velvet sofas and red leather chairs for diners, while upstairs features a smaller mezzanine accommodating up to 50 people and private-hire room Havana Bar accommodating up to 100. The venue will feature DJs, live music and Latin-themed dancers.

ospitality Ulster has welcomed Molson Coors’ discount initiative allowing pubs in Northern Ireland up to 20% off their Sky TV bill in return for selling Molson draft beers. “Molson Coors deserves credit for this action and helping to bring down the cost of showing Sky Sports in Northern Ireland,” said Colin Neill, CEO of Hospitality Ulster. “Hospitality Ulster has lobbied for this supplier offer to be introduced to Northern Ireland and it will provide some welcome relief for licensed premises selling Molson Coors draft beers, especially as the higher costs of Premiership football broadcasting rights in recent years have been passed onto pubs and hotels by Sky TV. “However, our outstanding issue relating to UK Sky TV discounts for food and distance from centres of population, that are not available in Northern Ireland, remains. Sky TV continue to insist that NI prices are in line with the rest of the UK but without transparency in the pricing, Hospitality Ulster will continue to call for a Westminster inquiry.”

LIQUOR XXX BRINGS A SPLASH OF SOUTH AMERICAN SPIRIT

achus Group has extended its bar portfolio with the opening of Latin bar Liquor XXX on the Dublin Road in Belfast, next door to sister bar venue Filthy McNasty’s, which is set to undergo a half a million-pound facelift towards the end of the year. Liquor XXX, which opened in June, is the 10th venue operated by the company with its portfolio also including Miel Et Vite, Rita’s, The Perch, Sweet Afton and The Albany. Head Bartender Dave Mulholland has over 10 years’ experience in the bar industry in Belfast, and is well known in the cocktail scene. “When I heard plans for this new bar opening, I was immediately intrigued,” said Mulholland. “The excitement of bringing something new to the hospitality scene and city with ample opportunity 46 • HRNI SEPTEMBER

to show off skills and creativity proved highly attractive.” The opening is phase one of a major redevelopment for The Filthy Quarter, which has become a prime destination for both locals and tourists in Belfast. Gordon Devenney of O’Donnell O’Neill Design Associates, designer of Liquor XXX, said: “We decided to contrast the theme of the bar with the actual design. What some may have mentioned looks like a ‘adult shop’

from the outside is quickly diversified by the antique finishings of the bar, plush furnishings and racy wall art, giving it that extra edge and intrigue to those visiting.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

pubnews

HOSPITALITY ULSTER CALLS FOR INQUIRY INTO SKY TV PRICING PRACTICES FOR NI PUBS

ospitality Ulster is calling for a full investigation by Westminster’s Northern Ireland Affairs Committee into Sky TV’s pricing practices for pubs in Northern Ireland, claiming the company is operating an unfair regime leaving NI pubs at a disadvantage to their GB counterparts. Meeting with a delegation of Northern Ireland MPs at Westminster on July 19 to discuss the needs of the hospitality sector in NI and how it can be supported by government policy, Hospitality Ulster Chief Executive Colin Neill issued the call. “It is outrageous that pubs in Northern Ireland are treated differently than their counterparts in GB, with Sky TV operating two pricing policies, with a separate UK and Northern Ireland pricing policy,” he said. “This policy excludes NI pubs from discounts of up to 30% that their counterparts in the rest of the UK can avail of. “In the rest of the UK, pubs are offered discounts of up to 30% if they are based outside centres of population and also if they sell food. It is totally unacceptable

Hospitality Ulster Chief Executive Colin Neill addresses Northern Ireland MPs at Westminster alongside DUP MP Jeffrey Donaldson.

for Sky TV to price NI differently and they need to come clean with a transparent pricing policy for all parts of the UK. “Pubs here are already contending with soaring Sky TV bills as the company continues to put up prices to fund the increased costs of its sports rights deals. This practice needs to end. We need transparency and fair play.” Backing Hospitality Ulster’s call is MP for East Antrim Sammy Wilson, who said it is unacceptable for Sky to treat one region of the UK differently from another. ‘’We need a level playing field from Sky,” said Wilson. “Northern Ireland is as much part of the UK as England, Scotland or Wales, so it makes no sense whatsoever that it should be treated any differently. “The Murdock bid to take over Sky TV is already under investigation by Westminster and I intend to make sure their NI pricing policy is also investigated. It’s time for Sky TV to stop abusing their power to discriminate against businesses in Northern Ireland.”

HOSPITALITY ULSTER SUPPORTS SCOTTISH GOVERNMENT POSITION ON MINIMUM PRICING AS SUPREME COURT CASE OPENS

Colin Neill

www.hospitalityreviewni.com

ith testimony opening in the Scotch Whisky Association’s Supreme Court case to overturn the introduction of minimum unit pricing for alcohol by the Scottish government in late July, Hospitality Ulster has reiterated its support for the pricing policy. “The hearing in the Supreme Court underlines the commitment of the Scottish government to minimum unit pricing for alcohol,” said Colin Neill, chief executive of Hospitality Ulster. “Problem drinking has become more widespread in society over the past decade as the availability of cheap and discounted alcohol has become more common. “People should of course be able to enjoy alcohol, but to do so responsibly. Academic studies have shown that setting the minimum cost at 50p per unit of alcohol would save up to 50,000 people from illness in a decade. twitter.com: @Hosp_ReviewNI

“For moderate drinkers, the estimated rise in price would be a relatively modest £12 a year, 25 pence a week. Hospitality Ulster urges all politicians in Northern Ireland to follow the example of the Scottish government and back the introduction of minimum unit pricing here.” The Supreme Court in London began hearing arguments in the latest appeal against the introduction of minimum pricing in Scotland on July 24. MSPs approved the minimum pricing proposal back in 2012, but introduction of the legislation has faced a series of appeals with the Scotch Whisky Association (SWA) claiming it contravenes EU regulations and restricts free movement of goods. SWA’s legal representation has argued minimum pricing is a blunt instrument, and more effort should be putting into tackling poverty to reduce alcohol abuse in Scotland. The Supreme Court will make its judgement at an unspecified later date. SEPTEMBER HRNI • 47

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he launch has been accompanied by an extensive sampling tour across Northern Ireland in areas of high consumer density to allow people to try the punchy flavours in the range and stimulate purchase. The tour evoked the retro feel of the new range, with woodenstyle, branded point of sale, including sampling stands with traditional-style fascia as well as a tailor-made menu boards, highlighting the wealth of flavours and communicating that the Tayto Craft range has something for every palate. A revamp of the company’s popular Hand Cooked range, Tayto Craft has evolved to include a dynamic, new, special edition flavour, updated with eye-catching packaging and stylish new imagery and, for the hospitality sector, traditionally-themed wooden-style display counter top stands and crates. The well-loved core flavours of Causeway Sea Salt and Malt Vinegar and Vintage Irish Cheddar and Onion will be joined by a limited edition Salt Aged Ham Hock variety which tantalises the senses with tastes and smells of family kitchens. All three are available in 40g impulse packs giving consumers the opportunity to select a top-ofthe-range artisan snack as an everyday treat. Elly Hunter, marketing director of Tayto, explains: “We are delighted to introduce the Tayto Craft range to Northern Ireland consumers, who we know are looking for strong and bold, yet bespoke, flavours from their hand cooked crisps. “Our launch campaign has taken us across the Province, where we sampled the range from traditionalstyle, custom-built display stands. Venues included Mount Stewart and Down Royal Racecourse as well as destination shopping centres, with consumers reacting positively to our authentic, locally-inspired flavours. “Hand crafted in Tandragee, Co Armagh, using only the finest quality potatoes and local ingredients, Tayto Craft is an artisan hand cooked offering from the market’s leading brand. These thicker crisps are cooked by hand for longer than traditional varieties to give

48 • HRNI SEPTEMBER

“We are delighted to introduce the Tayto Craft range to Northern Ireland consumers, who we know are looking for strong and bold, yet bespoke, flavours...” them their distinctive crunch. “As well as unique flavours, Tayto is also synonymous with great value for money and this remains the case within the Tayto Craft range. The 40g impulse packs enable consumers to purchase a luxury bag of crisps to enjoy when out with friends or family and, with three mouth-watering flavours, there is something for every taste. “The Tayto Craft 40g range is gluten free and blends classic local flavours, offering loyal fans an enhanced snacking experience. We also hope that Tayto Craft will attract new consumers through our targeted marketing support, which includes specially-produced POS and themed branding, helping the range to stand out and encourage repeat purchase.” Tayto crisps have been made at Tayto Castle, Co Armagh, since 1956 when Thomas Hutchinson spotted a gap in the market to make tasty potato snacks. The company remains familyowned by the Hutchinsons and is now run by Thomas’s children. Since its humble beginnings more than 60 years ago, Tayto has grown into an international business, supplying crisps and snacks produced in Tandragee to more than 40 countries across the world. During the last 12 years, Tayto has also acquired iconic crisp and snack brands, Golden Wonder, Real Crisps, Mr Porky, Jonathan Crisp and Portlebay Popcorn through its parent organisation, Tayto Group. Across the Group, more than five million packets of crisps and snacks are produced each day at its six UK factories. For further information, visit www.tayto.com. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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hotelnews THE MR MEN APPROACH TO REVIEWS HARCOURT KICKS OFF WITH BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

HENSHAW SIGNING

ripAdvisor, whether your reviews are generally good or awful, we all hate it... It has become the bane of our lives and yet another thing that impacts our business. But here is the trick - it is all about how we reply - like everything in life... words matter. So let’s look at the Mr Men approach: MR ANGRY - A Mr Man you want to avoid. We all know that customers are ‘key-board-warriors’ and that few would say to your face what they actually feel they can say when they are safely hidden behind a screen, but it is disadvantageous to take the bait and rise to those negative comments. My advice is to walk away and come back to it a day later. If the negative comments are true (and after all, we all make mistakes), then acknowledge them honestly. Apologise for letting your guest down and admit that it has highlighted some training issues. Offer your email address and suggest they contact you directly - it shows you are listening and are willing to open a dialogue. If the comments are wholly unfounded, then a good response is to offer an apology but always ask if ‘they advised any of the team of their issue as a member of staff would have been delighted to help’. That usually makes a great point! Never rise to abuse - rise above it! MR SAD - If the review is negative, don’t get all ‘gushy’. Address whatever issues your guest had in a professional way but don’t keep on apologising. Respond with integrity but don’t be overapologetic. MR DEFENSIVE - Mr Defensive can sound like an out-andout standoff! I have seen reviews where hotel owners profess to having a ‘wonderful check-in procedure’ or ‘their team having an excellent knowledge of the wine list’ when quite frankly they never step into those departments to find out how great or poor their staff are. Don’t let yourself be defensive if you don’t know the facts. MR HAPPY - This guy can do you more harm than good if you don’t rein him in! Rule number 1, don’t thank ‘bigspannerhead167563’ for leaving a review, it sounds ridiculous. Start with a good morning or good afternoon. If someone leaves a long, gushing review, you don’t have to pick-out every single thing they found wonderful and respond to it (same goes for negative reviews). If they mention someone by name, be sure to say you will pass their feedback to that team member. Keep it simple - easy! LITTLE MISS HELPFUL - Reviews are there for a reason, so use them. Whether we agree with them is irrelevant; they are telling us someone else’s opinion of our product or service. If you are getting repeated complaints about noise or a certain member of staff being abrasive, then for goodness sake use that information. Track all negative feedback and measure it. How often are comments made about the wifi, or poor breakfast? Shouldn’t this be alerting you to fixing it or doesn’t that alert you to training issues? And if a guest says they can’t wait to come back, use this review to confirm that they will always find the best rates and availability on your own site. In short, stop thinking about reviews as something negative and use them to improve your business. Visit www.rightrevenue.co.uk or email adrienne@rightrevenue.co.uk

50 • HRNI SEPTEMBER

Pictured are, from left, Pat Power, Group property director, Irish rugby star Robbie Henshaw and Nick Doherty, Group finance director.

ublin-based Harcourt Group, which is opening the Titanic Hotel in Belfast in September, has signed up Irish international rugby star Robbie Henshaw to help consolidate its new hotels brand, the fast-growing Harcourt Hospitality Collection. The Harcourt Hospitality Collection has an annual turnover of €60m and currently boasts eight hotels and resorts spread across Ireland, the UK and the Caribbean, and Titanic Belfast, recently awarded World’s Leading Visitor Attraction at the 2016 Word Travel Awards. Henshaw, who plays for the Leinster Pro 12 team and as a centre in the Ireland squad, is only 24 and will be the HHC brand ambassador promoting the group’s range across the globe.

MANOR HOUSE AWARDED FOUR-STAR RATING Tourism NI Quality and Standards Manager Caroline Adams at The Manor House

he Manor House, a Grade I listed building dating back to 1670, has been awarded a four-star rating under the Tourism NI accommodation-grading scheme. Welcoming over 50 visitors since opening its doors earlier this year, the property caters for a range of interest groups and achieved a four-star award on its first Quality Grading Assessment, indicating the accommodation is ‘excellent’. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

q&a

A DAY IN THE LIFE WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY/TOURISM SECTOR? The everchanging marketplace. OUTLINE A TYPICAL DAY I come in quite early and check the breakfast layout and usually have something to eat and monitor the service. This is followed by some office time to catch up on emails and correspondence. After this, I usually have a revenue call to look at demand and selling rates. I will follow this by doing a walk around of the hotel allowing me to meet guests checking out and meet the team working that day. I would schedule

“The best part is the diversity of the job; no two days are the same which makes it very interesting. Worst: when we don’t get the service right and let down our guests.” a meeting after with one of the HODs to catch up. Depending on the day, I would then go to the other property to check lunch service and follow a similar schedule to morning in the other hotel. This would usually take me up to finishing, unless there is an event or I must meet any guests etc. PROUDEST MOMENT OF YOUR CAREER TO DATE Opening the Doubletree by Hilton in Newcastle.

SEAMUS O’HARA * CITY

GENERAL MANAGER, CARLSON REZIDOR

WHAT IS YOUR CURRENT ROLE? I am currently city general manager for Radisson Blu and Park Inn Belfast, having started on May 1. My role is to help develop the hotels and teams to reach their maximum potential, whilst creating a safe environment for the guests and team. WHAT IS YOUR BACKGROUND? I stared off in a local hotel outside Ballymena called the Country House www.hospitalityreviewni.com

Hotel and have worked as a general manager in restaurants and bars. moving on to small to large hotels in both England and Ireland for both independent owner and large PLCs. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part is the diversity of the job; no two days are the same which makes it very interesting. Worst: when we don’t get the service right and let down our guests.

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BEST THING ABOUT BEING INVOLVED IN THE INDUSTRY The people. Everyone is driven to help Northern Ireland succeed and be the best destination possible. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Play with my daughter or go swimming. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I have a twin brother who lives in Ballymena. SEPTEMBER HRNI • 51

The Industry Conference & Exhibition 17th â&#x20AC;&#x201C; 18th October 2017 Crowne Plaza Belfast

Featuring Guest chef for 2017 will be the Yummy Brummie, Glynn Purnell. The event will also look at beer trends, sales techniques and the economic future of tourism. See more at hospitalityexchange.co.uk. Exhibitors should call now on 028 9077 6635 to secure the last stands.

Contact Hospitality Exchange The McCune Building 1 Shore Road, Belfast, BT15 3PG 028 9077 6635 hospitalityexchange.co.uk

Hospitality Exchange, the event for everyone who works in the hospitality industry, is back in the Crowne Plaza Belfast on 17th & 18th October.

With an extensive range of exhibitors showcasing the latest innovations in the sector and the appearance of the Yummy Brummie, Glynn Purnell, it has already sparked significant interest. Whether you own, manage or work in a hotel, B&B, pub, restaurant, museum, airline or coffee shop; if you’re interested

in developing and want to tap into innovation to drive business, then Hospitality Exchange is where you need to be! Take a look at hospitalityexchange.co.uk for more information and look out for the full programme in the next issue of Hospitality Review.

Tuesday

Wednesday

17th October Crowne Plaza Belfast

18th October Crowne Plaza Belfast

Breakfast to go

Business Breakfast

8.30 - 9.30 | FREE

8.00 | £20

Start the day the relaxing way. Beat the traffic, breakfast for free and explore the exhibition.

Serving up insights into hotel expansion, industry performance and economic growth. A free copy of the Federation’s new report will be available to all delegates.

Chef Demo 10.00 | £35 The Yummy Brummie, Glynn Purnell and beer chef, Owen Murtagh with everything you need to know about food.

Lunch 12.45 | £15 Something a bit different from the Crowne Plaza kitchen for Tuesday’s casual lunch.

Sales Masterclass 14.00 | £35

Tourism Live 10.45 | £25 Debate and discussion on the dynamics of Northern Ireland’s burgeoning tourism sector.

Speaker Lunch 13.00 | £35 John Scanlon, General Manager at 45 Park Lane, will regale diners with his career at one of the world’s most prestigious hotel groups.

The Downton Dinner

Damian McAlonan from the Boost Partnership will conduct an interactive session on closing the deal and engaging the customer.

19.30 | £75

Meet & Mingle

Exhibition

17.00 | FREE The wind-down to day one includes a glass of wine and the first opportunity to view the Federation’s new hotel expansion report.

Exhibition 08.30 - 17.00 | FREE Over 50 exhibitors will be on site showcasing innovation within the industry at this free exhibition, which is open from 8.30am – 5pm.

The Gala Ball will have a genteel theme, with echoes of the early 20th Century.

9.00 - 14.00 | FREE The free exhibition with over 50 exhibitors is open from 9am to 2pm, so just pop in whenever you want.

Hotel, restaurant and tourism growth is shaping this year’s Hospitality Exchange programme. Now is the time to prepare for all those extra rooms coming in 2018.

The programme at Hospitality Exchange 2017 will reflect a buoyant sector, with a notable period of hotel expansion well underway. After almost a decade of stagnation, hotels are in full expansion mode with forty-nine projects now in the public domain. While it is recognised that not all of these projects will come to fruition, industry experts reckon that hotels will break the 10,000-room level by 2020. As part of the 2017 programme, a new industry report will be launched outlining the economic benefits the hotel sector is bringing to the local economy, focusing on the opportunities this affords and the added advantages for the wider hospitality sector in terms of jobs and growth. The report will highlight the substantial levels of investment by the hotel sector in refurbishment, expansion and new openings. A business breakfast and industry debate will centre around these topics.

John Scanlon from the Dorchester Group will be guest speaker at the Wednesday lunch.

In addition to a burgeoning hotel sector, restaurant numbers have grown considerably and attractions are reporting a record number of visitors. Elements of this year’s programme have been designed to inform these sectors too. Firstly, the ever-popular chef session will feature Birmingham based chef, Glynn Purnell. Known as the Yummy Brummie, Glynn has just celebrated ten years in business at his eponymously

Damian McAlonan will look at the best sales techniques for any business.

Gareth Hetherington will make sense of the economics and examine the latest growth.

named Purnells’ restaurant in his native Birmingham. The chef session has been expanded to include an innovative demonstration on the pairing of beer and food. Led by chef Owen Murtagh, who works with Molson Coors as their culinary consultant, delegates will gain an insight into what beer can bring to the dining experience. The Tuesday afternoon masterclass will focus on sales, delivered by the Boost Partnership’s, Damian McAlanon. His session will focus on closing the deal, engaging the customer and look at the key markets for Northern Ireland. Damian is an award-winning speaker and has worked with clients like Google, British Airways and Time Warner. Inspiration and industry insights will come from John Scanlon, long-standing figurehead at the world-renowned Dorchester Group and General Manager of 45 Park Lane. John, who hails from County Kerry, will be the guest speaker at Wednesday’s lunch and will regale diners with his tales of a life on the “Lane” and his career at one of the world’s most prestigious hotel properties. Exchange 2017 will end on a genteel note with a Downton Abbey themed Gala Dinner on 18th October. All details are available at hospitalityexchange.co.uk or for further information contact the Exchange team on 028 9077 6635.

The Industry Conference & Exhibition 17th – 18th October 2017 Crowne Plaza Belfast

tourismnews

REOPENED ISLANDMAGEE ATTRACTION MEETS HIGH DEMAND WITH ADDITIONAL TOURS

he Gobbins Cliff Path in Islandmagee, which reopened at the end of June following on-going maintenance work, has added up to 2,000 extra tour places in response to “phenomenal” interest from around the world. Mid and East Antrim Borough Council announced last month that up to 500 extra visitors per week would be accommodated with tours moved from every hour to every half hour, after tickets sold out in record time over the summer. “The extra tours have been arranged to meet the incredible demand from international visitors travelling to the coastal adventure site,” said Mayor of Mid and East Antrim Paul Reid. “The

interest in the attraction has been phenomenal. Since reopening in June, our team of more than 40 guides have already welcomed over 3,000 international and local visitors.” Alister Bell, operations and development manager at The Gobbins, said: “Visitors are simply stunned by the breath-taking beauty, stairways and bridges that the trek boasts, making it one of Northern Ireland’s top tourist attractions. We look forward to welcoming many more to the Mid and East Antrim area to see just how much we have to offer.” The exhilarating coastal attraction takes visitors along winding stairways, over tubular bridges and below sea level. Restoring The Gobbins as a key tourism attraction for the area cost £7.5m, while repairs to storm damage and general maintenance have cost £800,000 to date. Engineering works will recommence after the path closes again on September 1, with the entire two-kilometre path expected to be operating fully from April 2018.

TEAMS HEAD TO IRELAND FOR WOMEN’S RUGBY WORLD CUP

he Irish Embassy and the Northern Ireland Bureau hosted a special event in Washington DC to celebrate the American women’s rugby team before their departure for the island of Ireland. The event, supported by Tourism Ireland, was organised to wish the team well and to raise the profile of the tournament which took place in Dublin and Belfast last month. The tournament pool stages kicked off on August 9 in Dublin (in UCD) with the finals played in Belfast (Queen’s and Kingspan Stadium) on August 22-26. Tourism Ireland has been rolling out its Women’s Rugby World Cup campaign, to leverage the tourism benefits of the tournament. The organisation is urging rugby fans and potential visitors everywhere to come for the games and then stay for the craic – reminding them that, in Ireland, we love our rugby and we’re prepared to be the perfect host for this year’s tournament in Dublin and Belfast. Tourism Ireland has prioritised North www.hospitalityreviewni.com

SPOTLIGHT ON NI FOOD ‘DOWN UNDER’ New Zealand cooking duo Karena and Kasey Bird – winners of MasterChef New Zealand 2014 –visited Northern Ireland in the summer. The sisters are travelling the world, filming for their TV show Karena And Kasey’s Foreign Flavours – which has more than 250,000 viewers per episode. Invited by Tourism Ireland, the duo enjoyed a Lough Erne food tour, with visits to various food producers and restaurants in Fermanagh and filmed with chef Joe Kelly at Belle Isle Cookery School.

AN INDIAN SUMMER FOR NORTHERN IRELAND Seven leading tour operators from India have visited Northern Ireland and the island of Ireland, on a factfinding tour organised by Tourism Ireland in conjunction with Tourism NI and Fáilte Ireland. The tour operators – based in the cities of New Delhi, Mumbai, Ahmedabad and Chandigarh – came to experience first-hand what Ireland has to offer Indian holidaymakers and potentially include it in their 2018 programmes. Their action-packed programme in Northern Ireland included attractions such as Bushmills Distillery, the Giant’s Causeway and Titanic Belfast.

NEW TOURISM IRELAND VIDEO PROMOTES AUTUMN VISITS

Pictured at a send-off event for the American women’s rugby team in Washington DC are Dale Crammond, Irish Embassy (left); Norman Houston, NI Bureau (second left); Alison Metcalfe, Tourism Ireland (right); and members of the American women’s rugby team and USA Rugby officials.

America for 2017, as a market which offers a strong return on investment, in terms of holiday visitors and expenditure. Twenty gateway cities across North America are currently connected to the island of Ireland, with numerous new flights and expanded services in the pipeline for this year.

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Tourism Ireland has created a new online film to remind travellers around the world planning a last minute short break or holiday that autumn in Ireland is simply unmissable, from culture-filled festivals and castles displaying our amazing heritage to cities waiting to be explored. Autumn on the island of Ireland was created to boost late-season travel to the island of Ireland from around the world and to encourage potential visitors to come and find out what makes Ireland so special in autumn. The September to December period usually yields as much as 30% of Ireland’s annual overseas tourism business. SEPTEMBER HRNI • 55

tourismnews-gameofthrones

GAME OF THRONES PROMOTION REACHES TIMES SQUARE IN NEW YORK W

ith season 7 of Game of Thrones on screen, Tourism Ireland has been taking its campaign around the world to showcase Northern Ireland to millions of fans. Beyond the wider global campaign, additional activity in the US is reminding Americans that Northern Ireland is one of the main filming locations for GoT, with numerous unforgettable set locations. A billboard ad – featuring an eyecatching image of the famous Dark Hedges – has appeared in Times Square in New York, highlighting Northern Ireland as GoT territory to New Yorkers

and visitors to the city. Tourism Ireland has also teamed up with popular online magazine The Hollywood Reporter, which carries all the latest news from the world of TV and movies, for the duration of season 7. Online ads are running on the site around the various reports and news about the hit TV show, highlighting Northern Ireland to fans and linking to the special GoT section on Tourism Ireland’s international website, Ireland.com/tapestry. “We are taking every opportunity to highlight Northern Ireland and its GoT connections,” said Alison Metcalfe, head of North America at Tourism Ireland. “Our aim is to spike people’s curiosity

TOURISM IRELAND TEAMS UP WITH HBO ASIA TO PROMOTE NI

Pictured at the launch of the Tourism Ireland-HBO Asia promotion in the Indigo Shopping Mall in Beijing are Matthew Su, Mtime; Aaron Rice, Northern Ireland Bureau; Peter Curran, Invest Northern Ireland; Tim Losty, Northern Ireland Bureau; James Kenny, Tourism Ireland; Bi Ran, Northern Ireland Bureau; Cleo Chen, Tourism Ireland; and Chris Chen, Mtime.

ourism Ireland in China has teamed up with HBO Asia for season 7 of Game of Thrones, with a promotion running until the end of August reminding Chinese fans of the

56 • HRNI SEPTEMBER

TV show that Northern Ireland is one of the main filming locations. The promotion is running on five popular online platforms, including Tencent (social network), Mtime (movie

about the landscapes and locations featured in the series and inspire them to come and explore them for themselves.” Over the summer, Tourism Ireland has continued to release time-lapse videos of the latest section of its GoT tapestry, created in partnership with HBO and hanging in the Ulster Museum, as each episode of series 7 unfolds. The tapestry is the centrepiece of its 2017 campaign.

The tapestry, created in partnership with HBO and hanging in the Ulster Museum, is the centrepiece of Tourism Ireland’s 2017 Game of Thrones campaign.

news and reviews website) and SiTV (Shanghai Interactive Television), as well as on HBO’s and Tourism Ireland’s social channels – and will reach more than 14 million people around China. It’s features a competition, with a chance for five lucky people to win a trip for two to the ‘real life Westeros’ of Northern Ireland, which will include a VIP GoT tour. And, in Beijing and Shanghai, large GoT displays have been set up in shopping malls. Chinese bloggers and influencers were invited to a video streaming event in the Ganghui Shopping Mall in Shanghai, when Tourism Ireland’s GoT videos were playing on large screens. Tourism Ireland will be reminding the influencers that Northern Ireland is ‘Game of Thrones Territory’ and will be distributing flyers and information about Northern Ireland to passers-by in the shopping mall. “Our GoT promotion with HBO Asia is a fun way to get lots of people talking about Northern Ireland here in China,” said James Kenny, Tourism Ireland manager China. “Our aim is to spike people’s curiosity about the landscapes and locations featured in the series and inspire them to travel to Northern Ireland and explore them for themselves.”

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tourismprofile

DEVELOPING OUR COASTAL HERITAGE TOURISM THROUGH LINKS WITH THE SPANISH ARMADA BY DR PETER BOLAN, ULSTER BUSINESS SCHOOL

n stormy weather conditions in 1588, a number of ships from the Spanish Armada invasion of England foundered off the north and west coast of Ireland. Whilst the vast majority of sailors perished, some made it ashore in various locations, from Lacada Point near the Giant’s Causeway in Northern Ireland to Donegal, Sligo, Galway and Kerry along Ireland’s west coast. Whilst some facilities and activities exist to mark this connection that Ireland has with the Armada, it is arguably an under developed resource for tourism and presents great potential for development. We have seen our maritime heritage developed and utilised to good effect in Belfast in recent years and rightly so. Belfast was the birthplace of thousands of vessels, from luxury liners to naval warships, including notably RMS Titanic and HMS Belfast. Furthermore, the River Lagan was the main import and export route connecting the city and its wares to the world, employing thousands of workers by shipbuilders Harland and Wolff and indeed the company’s iconic yellow gantry cranes Samson and Goliath still dominate the city skyline today. However, further north on the Antrim coast near the Giant’s Causeway, we have a much older significant example of maritime heritage that can form a hugely important element of our tourist product. Our maritime heritage links with the Armada go back much longer than any maritime heritage previously commemorated and we are now at last seeing this begin to receive more attention. An event took place on May 26 at the Causeway Visitor Centre to commemorate the 50th anniversary of the discovery and recovery of the www.hospitalityreviewni.com

treasure from the Girona. The galleass Girona was one of the largest ships involved in the Armada invasion but foundered and sank off Lacada Point, not far from Dunluce Castle and the Giant’s Causeway on the north Antrim coast in 1588. The wreck of such a vessel is noted for the loss of life that occurred and the gold treasures since recovered. The Girona, sailing up the west coast of Ireland had anchored in Killybegs harbour for some repairs. Some 800 survivors from other wrecks that had already occurred were taken on board. In addition to its own crew then the Girona had substantial additional sailors on board when it went down off the Antrim coast, with over 1,300 lives lost (a mere handful of the crew made it to shore). Whilst some washed up salvage (including three brass cannons) are said to have been recovered by Sorley Boy MacDonnell (of Dunluce Castle) at the time, the most famous recovery of treasure was in 1967 when, after much searching and exploration, a team of Belgian divers led by Robert Stenuit brought up one of the greatest hauls of treasure from a wrecked Spanish Armada ship. To this day those treasures, including the famous jewelencrusted golden salamander can be seen in the Ulster Museum. The recent 50th anniversary event to commemorate this was the brainchild of the North Coast Armada Connection in conjunction with Causeway Coast and Glens Council. The evening event reception had the Girona gold on display (on loan from the Ulster Museum). In the afternoon, a number of services took place, in particular at St. Cuthbert’s graveyard, where some 260 bodies that had washed ashore were buried in unmarked graves. A commemorative

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stone was also laid there at the service to mark this. This event was merely the beginning. The North Coast Armada Connection group, of which I am also a committee member, led by Dr Bob Curran, has a strategy to make much more of this significant element of maritime heritage. The wider concept of an Armada trail along the west and north coast of Ireland is very much on the cards. This would be a highly beneficial addition to the already growing popularity of the coastline as a tourism resource. An Armada-themed conference examining issues related to identity, culture and heritage as well as the tourism significance of the connections is being planned for next year to take place on Ulster University’s Coleraine campus (coinciding with the 50th anniversary of the University itself which began in Coleraine in 1968). Whilst awareness of the Armada connections is currently limited amongst international visitors, we have seen some facets of local community and local business embrace such a connection. Lacada Brewery in Portrush (specialising in craft beer) is named after Lacada Point where the Girona went down, and the famed golden salamander is a prominent part of their logo. It is time to raise the strong Armada connection yet further and to develop and harness this important element of history to become a more visible part of our tourism product, one with a hugely dramatic and interesting story to be told. Our tourism product in Northern Ireland is going from strength to strength in recent years. If we can properly unveil, develop and showcase more of our untapped treasures like this, then we can truly chart a course to real tourism success. SEPTEMBER HRNI • 57

businessnews

STEADY PROGRESS 10 YEARS ON

APPOINTMENTS

BY MARK CARRON, DIRECTOR, OSBORNE KING COMMERCIAL PROPERTY CONSULTANTS

he positive mood within the local licensed market prevails and it is encouraging to note that the value of sales so far this year is worth an estimated £15m cumulatively, with a number of premises changing hands both on and off-market. Interestingly, a number of hotel sales account for half of those transacted this year to date. Notable transactions include The Dunadry, Antrim, which passed from one wellknown hotelier to another and The Belfry located on the edge of Derry City. Another positive development has been the re-opening of boutique hotel, Me and Mrs Jones, in Portstewart, which had ceased trading in 2013. As far as public house sales are concerned, the Belfast market for hotels and pubs is strong. A number of pubs in Belfast city centre have changed hands in off-market deals, most notably, 21 Social, McCracken’s and Queen’s Café whilst our licensed team has recently sold The Fly Nightclub off Botanic Avenue. Meanwhile, the former Café Vaudeville is now enjoying a new lease of life as a Havana-style cocktail bar and restaurant, Revolución de Cuba, since re-opening after a major refurbishment and fit-out in July. Outside Belfast, however, sales have been sluggish, although we have been involved in the sale of Hallidays in Dungannon in recent months. The hotel sector continues to thrive with seven hotels in Belfast city centre under construction, including a number of four-star hotels such as the AC by Marriott, the Grand Central Hotel (the latest within the Hastings Group) and the Titanic Hotel. All in all, these new builds will deliver an additional 1,100 bedrooms – approximately one third of existing stock within the city centre. Demand for liquor licences remains strong albeit there is a limited supply of valid and subsisting licences. The five-year licence renewal deadline has expired and, for interested parties, your solicitor should have made the appropriate application by now which will be served on the courts, PSNI and local councils. A cautionary note: if you have not been in touch with your solicitor over the holiday period, you should do so immediately in order not to fall foul of the legislation. Looking towards the second half of this year, we envisage that sales values will continue to grow and that the market will prosper despite the uncertainty posed by our imminent departure from the European Union. I anticipate that the the licensed market will continue to develop; however, I expect demand for desirable pubs and hotels to outweigh supply with limited opportunities coming to the market. The vast majority of distressed licensed premises have now been transacted and the market has normalised in that respect. During 2016, over £20m of sales occurred and 2017 should follow a similar pattern, which is a welcome steady progress following a turbulent decade. 58 • HRNI SEPTEMBER

ROE PARK RESORT APPOINTS NEW GENERAL MANAGER he Roe Park Resort, Limavady has appointed Michael Marshall as its new general manager. Originally from South Africa, Marshall brings international expertise to the role with more than 25 years’ experience in the hotel industry in the UK and South Africa. He joins the Roe Park Resort from his previous position as general manager at Hilton Aberdeen Treetops in Scotland, where he increased room revenue and successfully managed the business during the economic downturn in Aberdeen. Marshall has also served as general manager of Mount Murray Hotel and Country Club on the Isle of Man, and managed the Ramada Jarvis Hotel Nottingham in England and the Toadbury Hall Country Hotel in South Africa. In his new role as general manager, he will lead on strategic planning and development for the resort and manage day-to-day operations. “The resort is renowned across NI and RoI and I look forward to working closely with the Roe Park team to build on the resort’s established success and develop ways to welcome even more visitors from both the island of Ireland and further afield,” he said.

FEBVRE WINE COMPANY MAKES TWO NEW SENIOR APPOINTMENTS

ebvre Wine Company has appointed Brendan Doyle as commercial director. He has extensive experience in this area, having spent 28 years in front-line selling, and joins Febvre with a proven track record in the drinks industry where he held roles in on-trade, off-trade, wholesale and working with multiples, both in UK and Ireland. Prior to his appointment, he was sales director on-trade at C&C Gleeson. Febvre’s new brand manager, Audrey Underwood, will focus on the development of various brands within the Febvre portfolio. Her marketing experience spans IT, food, FMCG and the motor industry. Underwood brings a passion and drive for marketing and branding to Febvre, joining from N. Conlon & Sons, motor dealers based in Kildare and Limerick representing BMW, Jaguar, Land Rover, MINI and Peugeot where she was Group marketing manager. twitter.com: @Hosp_ReviewNI

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q&a

THE LAST WORD Although I’m off to Seville and Jerez in about a month and that’ll be my first big holiday for a few years. Lots of sherry and tapas!

DRINKS

FAVOURITE HOT DRINK: Definitely coffee. Although I’d drink it hot or cold these days. FAVOURITE SOFT DRINK: Snapple Fruit Punch BEER OR CIDER: Beer, without a doubt. I’m currently fermenting a milk stout and a New England IPA under my stairs. WHITE OR RED WINE: White. I love aged whites like Riesling or Pinot Gris. WHISKEY OR BRANDY: Brandy. Just kidding. Whiskey, of course. GIN OR VODKA: Gin. Monkey 47 and tonic please. COCKTAILS OR BUBBLY: Cocktails. My favourite is a Sazerac.

NAME JOE MAGOWAN COMPANY DILLON BASS JOB TITLE IRISH WHISKEY AMBASSADOR HOW LONG HAVE YOU BEEN IN THIS ROLE? Since May 2016. DESCRIBE A TYPICAL DAY? There really is no typical day. No day is ever the same, which is something I love about the job. I’d say the only consistent thread day to day is that I’m always talking about Irish whiskey. WHAT WAS YOUR FIRST JOB? I’d say my first real job was in The Vineyard. This was where I really took an interest in quality drinks. My first real love affair was with beer and brewing but I soon moved onto wine and finally settled on Irish whiskey.

ENTERTAINMENT

FAVOURITE TV SHOW: I think Sopranos is probably the best TV show ever made but the show that I find myself watching the most of is Seinfeld. FAVOURITE FILM: Anything that blends Sci-fi and horror. Alien, The Thing, They Live… ALBUM CURRENTLY LISTENING TO: Fisherman’s Blues, The Waterboys 66 • HRNI SEPTEMBER

FAVOURITE BAND: That’s a hard one. I suppose the band I own the most albums of is Darkthrone. LAST BOOK READ: Good Things To Drink, by Ryan Chetiyawardana

SOCIAL

FAVOURITE FOOD: I like to eat different food all the time. I suppose my favourites are probably Korean and Japanese food. FAVOURITE RESTAURANT: Coppi. I’m blown away every time I eat there. The Duck Ragu is amazing. LAST HOTEL YOU STAYED AT: Midleton Park Hotel just a few days ago when I was visiting our distillery. LAST BAR/NIGHTCLUB YOU VISITED: I was in Woodworkers last weekend. It’s probably one of my favourite bars because they have a good selection of whiskey and plenty of nice beer. FAVOURITE PLACE IN WORLD: I love Cherryvale Playing Fields. It’s a large park behind my parents’ house. I love walking my dog there. INDOOR CONCERT OR FESTIVAL: Definitely indoor concerts. I’ve never had much luck with weather at festivals… LAST HOLIDAY: Three nights in Edinburgh at the start of the year.

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? I’m not sure about four people… but if I could invite two I’d bring my brother and his wife since they live in Canada and I don’t get to see them often. ONE ITEM YOU COULDN’T LIVE WITHOUT? My Ricoh GR. It’s my favourite camera. I’ve owned it for four years and I use it almost every day. If it broke, I’d probably replace it with the exact same camera. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Jeff Bridges – but only if he still has a beard. WHAT IS YOUR IDEAL JOB? Irish Whiskey Ambassador for Dillon Bass. I really do love Irish whiskey and with this job I get to talk about it all the time. INSPIRATION IN YOUR LIFE? I probably couldn’t pick one person I’d call an inspiration. There are a number of people who I think have admirable qualities but there’s no point trying to be someone else. I try to be the best person I can be. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Set yourself goals. If you want something, be realistic. Set a goal, give yourself a timeline and go for it.

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