Hospitality Review NI Sept 2018 by Helen Wright

SEPTEMBER 2018

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

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

SIMON ROGAN

GILES COREN

MARCO PIERRE-WHITE

AND, SPEAKERS FROM

FIND OUT MORE AT HOSPITALITYEXCHANGE.CO.UK OR CALL 028 9077 6635

SKILLED WORKERS: SPRINGVALE TRAINING CALLS FOR STRONGER LINKS BETWEEN TRAINING PROVIDERS & THE HOSPITALITY SECTOR P8

CASUALLY SPEAKING: SHE SCOOPED AN MBE IN THE QUEEN’S BIRTHDAY HONOURS BUT PAULA MCINTYRE IS STILL AS DOWN TO EARTH AS THEY COME PS14-15

BRINGING SEXY BACK: PROXIMO LAUNCHES ITS NEW SINGLE MALT IRISH WHISKEY, THE SEXTON, INTO THE NORTHERN IRELAND ON TRADE PS22-23

LONG LIVE THE LOCAL: HOSPITALITY ULSTER IS BRINGING THE CAMPAIGN, HIGHLIGHTING THE VITAL CONTRIBUTION PUBS MAKE TO OUR WAY OF LIFE, TO NI PS32-33 www.hospitalityreviewni.com

DRINKS INDUSTRY COUNSELLING HELPLINE LAUNCHES IN NORTHERN IRELAND

confidential, free counselling helpline manned by professionals at UK drinks industry charity The Benevolent will be available to the Northern Ireland trade from Wednesday, August 29. Hospitality Ulster has partnered with The Benevolent and its Scottish counterpart The Ben to expand the reach of the helpline - 0800 Hospitality Ulster’s Mark Stewart (left) and Colin Neill (right) are 9154610 - to Northern pictured with Chris Porter, chief executive of The Benevolent. Ireland and Scotland. Awareness of mental health previously worked in our industry, The is growing following a number of high Benevolent is here to help with free and profile suicides, including celebrity chef confidential support.” Anthony Bourdain, and is recognised Chris Porter, CEO of The Benevolent, as an issue of particular concern in the said: “The helpline is now a cornerstone hospitality trade with staff tending to of our welfare operations, providing work long and often anti-social hours. immediate relief for those colleagues As well as opening the helpline to the who need to talk to a trained counsellor, Northern Ireland trade, Hospitality Ulster whether it’s just for the duration of one is collaborating with its GB counterparts phone call or if it leads to a cycle of to tackle the stigma around mental counselling sessions entirely funded by health. It is promoting the awardThe Benevolent. winning campaign #NotAlone, aimed “Everyone working in the UK drinks at encouraging members of the trade industry now has access to professionally to talk about mental health difficulties, trained counsellors for an open and reminding both employers and conversation that will help deliver employees that help is available through support anywhere it is needed in the a centralised support system provided by drinks industry community across the The Benevolent. country.” “With the combined reach of our The helpline was launched in 2017 by three organisations, we can now provide The Benevolent with the aim of providing support to every part of our industry immediate help to those in the industry and in every city, town and village in the seeking support with mental health UK,” said Colin Neill, chief executive issues. of Hospitality Ulster. “Mental health has long been a taboo subject, but not anymore and our message is very clear; For further information, visit you are #NotAlone. If you work or have www.thebenevolent.org.uk.

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI • 3

SEPTEMBER 2018

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

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

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

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

MAKE SURE HOSPITALITY STAFF KNOW THEY’RE #NOTALONE

here did the summer go? As August proceeds apace and a grey mizzle blankets the Lagan, the extended heatwave seems but a distant memory. Maybe it will come back for September… On the upside, this month’s magazine reflects ongoing vitality in the hospitality trade from Emma Deighan’s interview with local legend, and now an MBE, the immensely personable Paula McIntyre to the launch of Proximo’s stylishly edgy new single malt Irish Whiskey, The Sexton. Elsewhere, hotel news highlights the high level of investment continuing to pour into the sector Province-wide – not just in Belfast – while golf is a notable focus of our tourism news pages as Royal Portrush gears up to host the 147th Open Championship. Looking ahead to autumn, meanwhile, and the Northern Ireland Hotels Federation (NIHF) showcases its Hospitality Exchange programme of events and headline guests across ps2528. NIHF is also collaborating with STR to create a forecasting tool for Northern Ireland hospitality, and the hotels sector in particular, to be launched later this year. With local room numbers rising so rapidly, such a tool could become invaluable in helping businesses to accurately forecast demand and plan ahead. Delving further into industry issues, Springvale Training proposes measures to address the current staffing and skills crisis in hospitality on p8, while Hospitality Ulster looks at the rising number of closures in the restaurant trade on p7, following a wave of closures from Bull & Ram to Bubbacue. The closures are emblematic of a sector overburdened by excessive overheads, taxes and restrictions, says Colin Neill, stressing a mounting urgency to introduce relief measures such as Tourism VAT before more businesses close their doors. Hospitality Ulster is also throwing its support behind the UK-wide Long live the local campaign calling for support measures for the beleaguered pub sector

(ps 32-33), while our lead story on p3 features its collaboration with UK drinks industry charity The Benevolent to offer a free counselling helpline service to the Northern Ireland trade. The importance of this new service cannot be overstated. Every business in the local hospitality trade should display information about the helpline in an easily accessible and visible area so it is readily available to all staff members. Mental health is a growing issue for young people in particular, often exacerbated by the isolation or feelings of inadequacy generated by an increasing reliance on social media. And it is an issue of even greater concern in the hospitality trade, with staff often working long and/or antisocial hours in stressful, high pressure environments. Reliance on alcohol to blow off steam after a busy service, or drugs to keep going, can be an unfortunate side effect for some. And, in Northern Ireland, young men have been identified as a notably vulnerable demographic in terms of mental health issues; the very demographic most prevalent in roles such as bartending and cheffing. The new helpline service offers access to trained mental health professionals, well versed in the challenges and dangers inherent in the hospitality industry. In addition to making sure your staff or colleagues are aware of the service, another thing you can always do is pay attention to the people around you and, if someone seems to be struggling, talk to them, ask them if they’re ok and if they need help of some kind. You may not be able to give them the help they need but at least someone is taking an interest, and you may be able to point them in the right direction. The free, confidential helpline number is 0800 9154610. #NotAlone

Alyson Magee

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

news

ANOTHER GREAT TASTE HAUL FOR NORTHERN IRELAND

Thompson’s Tea has received 20 gold stars in Great Taste 2018, including two three-star awards, bringing its haul to over 100 stars over the last decade. Pictured are, from left, David, Camille, Ross and Jamie Thompson.

annan Meats of Moira has been awarded four three-star accolades in Great Taste 2018, for its 3-Mix Burger in both seasoned and unseasoned formats, Salt Aged Lamb Striploin and Lamb Bacon. Presented by the Guild of Fine Food to leading food producers throughout the UK and Ireland, Great Taste 2018 received almost 13,000 entries, out of which 4,653 star ratings were awarded, including 210 in Northern Ireland. Only 3% of star ratings receive three stars. “To elevate something as humble as a burger to a three-star Great Taste award is very gratifying and we are particularly pleased,” said Peter Hannan, founder of Hannan Meats. “Every food buyer in the world waits for the Good Taste awards to come out, because it makes their job easier.

It makes a huge difference to our business. When we won the award of Supreme Champion in 2016, the world just comes to your door.” Thompson’s Tea in Belfast received 20 stars in total including two threestar awards for its Everyday Blend and Signature Blend, bringing its star count to more than 100. Also receiving three-star awards were Mauds Ice Cream (Salted Almond Ice-Cream); Cookie Jar (Traditional Wheaten Bannock); Pure Roast Coffee (Ethiopian Duromina); William Grant and Company (Sugar Pit Bacon Rack); Burren Balsamics (Saddle of Colebrooke Venison); Musgrave Retail Partners NI (Signature Tastes Gubbeen); O’Hagan’s Meadery (Kilnasaggart Mead); Natural Umber (Organic Apple Cider Vinegar); and Lacada Brewery (Utopian Stout).

CALL FOR DISCLOSURE AHEAD OF RATES REVALUATION

head of the latest rates revaluation, Hospitality Ulster is stepping up its fight to reduce the business rates paid by local pubs, restaurants and hotels, calling for a substantial increase in the small business rate relief, and zero increases in actual rates. The trade organisation is seeking the help of operators carrying a full liquor 5(1)(a) licence and subject to rates based on their receipts and expenditure to make its case to Land & Property Services that turnover does not equal profitability. For holders of full liquor licences willing to provide copies of their annual accounts to Hospitality Ulster, their information will be shared only with a trusted expert www.hospitalityreviewni.com

economist. It will not be seen by anyone at Hospitality Ulster, nor shared with any other third party. The economist will analyse individual accounts, in a strictly confidential manner, with the goal of proving that holding a full liquor licence in Northern Ireland is not necessarily as profitable as the current model being used by Land & Property Services would suggest. If you are willing to help Hospitality Ulster with its fight against disproportionate business rates, contact joel.neill@hospitalityulster.org, call the office on 028 90327578 or text 07746 349129 with your name and premises name.

twitter.com: @Hosp_ReviewNI

GREEN LIGHT FOR BUSHMILLS EXPANSION A bid by whiskey company Bushmills to significantly expand its operation on the North Coast looks set to get the green light despite objections. Planning officials at the Causeway Coast and Glens Borough Council have recommended that two applications relating to the Old Bushmills Distillery be approved in separate reports set to go before the planning committee on August 22. The distillery wants to build 29 new maturation warehouses on Haw Road, around 600 metres east of Bushmills.

FERMANAGH RESORT INVESTS £1M Rossharbour, a family-run lakeside resort in Fermanagh, has invested £1m in extensive landscaping across its six acres of land and added three luxury self-catering lodges to the site. Now boasting accommodation capacity for up to 84 guests, it includes four unique glamping pods, each with a private hot-tub, five wigwams and six family-sized cottages. Along with a games room, sauna, spa and afternoon tea packages, Rossharbour has invested in its wedding facilities as it aims to expand Fermanagh’s wedding destination credentials.

BOTL ENTERS ADMINISTRATION A drinks company set up by one of Northern Ireland’s best-known industry figures has gone into administration after financial difficulties. Around 10 jobs have been lost after Botl Wine and Spirit Merchants, based on Boucher Road in Belfast, entered insolvency proceedings. Veteran Jim O’Neill - a former managing director of United Wine Merchants described as ‘much-loved’ in the industry - had established the firm in 2007 as a drinks wholesaler and distributor. His son Conor is sales director.

SEPTEMBER HRNI • 5

Temptedcider.com @TemptedCider

news

OCCUPANCY STUTTERS AS BELFAST HOTEL OPENINGS CONTINUE NIHF & STR TO LAUNCH A FORECASTING MODEL FOR NORTHERN IRELAND LATER THIS YEAR

Enjoy Tempted Responsibly

THE FRUITS OF DAVY’S LABOUR

orthern Ireland’s hotels sector reached 9,000 rooms in June, with the Grand Central (300 rooms) and Hampton by Hilton (178 rooms) extending new Belfast openings to five this year to date. Belfast has experienced the strongest growth in terms of occupancy and average daily rate, with the market in Derry-Londonderry set to expand by similar percentage levels. New projects are also starting to appear in other locations, with a Northern Ireland-wide focus on the 4-star category. “There are now 142 hotels in Northern Ireland and over 1,000 rooms have come on stream since January 2018,” said Janice Gault, chief executive of the Northern Ireland Hotels Federation (NIHF). “By this time next year, we anticipate expansion will tail off. However, visitor Janice Gault, chief executive numbers have of NIHF. increased and this has been borne out in the performance figures from STR. “These show that occupancy in Northern Ireland is pretty much on a par with 2017 at 74.4% and demand for rooms is up 5.9%. “The summer season is going well with anecdotal evidence suggesting an increase in both European and Northern American visitor numbers. Hotel

properties in Northern Ireland have also seen considerable investment over the last number of years and this is being reflected in a better room rate in all areas. “A number of trends are starting to emerge, but it will be several months before the market adjusts to new supply levels. Room rate has held up well Gavin Carroll, and, although president of NIHF. occupancy levels have had a couple of stutters, in general the industry has coped well with an unprecedented situation.” Gavin Carroll, president of NIHF, said: “In the Belfast market there has been a bit of a wobble in terms of occupancy levels. There is certainly a bigger challenge for those selling rooms in the city. On a positive note, tourist numbers are up, and we are pleased with the year so far. “Room rates have held up and the increase in supply should help the city attract larger conferences and events in the future. It is difficult to forecast what the coming months will bring. “The NIHF has been working with STR, the leading benchmarking company to produce a reliable forecasting model for Northern Ireland, which will launch later in the year. This will be an invaluable tool for hotels in particular and for those involved in any aspect of tourism.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

news

BUSY DOESN’T ALWAYS MEAN PROFITABLE COLIN NEILL, CHIEF EXECUTIVE OF HOSPITALITY ULSTER, ADDRESSES THE RISING NUMBER OF CLOSURES IN THE RESTAURANT TRADE

n recent weeks, we’ve had a number of high-profile restaurant closures in Northern Ireland, with well-loved and hard-working outlets being forced to shut their doors because of a lack of profit. Unfortunately, this isn’t just a `blip’, but a worrying trend within the sector. In 2017, there were 81 fewer restaurants in the Province than the year before. And a recent report showed that, across the UK as a whole, the number of restaurants fell for the first time in 10 years in 2018. In the UK mainland, restaurant chains including Jamie Oliver’s Italian, the Prezzo Group and Byron Burger chain have closed outlets and cut jobs in recent months. Closer to home, we’ve seen the closure of restaurants such as the acclaimed Bull & Ram and more recently Bubbacue. In fact, our restaurant sector, a key component of Northern Ireland’s entertainment scene and a central feature of our tourist offering, is under even more pressure than those in the rest of the UK and they need help now. Over recent years, we have seen a steady increase in overheads like business rates, water rates and wage/ pension costs. Added to that the rise in raw materials, due to the fall in the value of sterling after Brexit, which means that the sector is facing pressures on multiple fronts. Business rates and water rates in Northern Ireland rose by 1.5% and 3.4% respectively in 2017 and that followed rises in previous years. On top of that, we have seen an increase in wages and pension costs. It isn’t that restaurateurs don’t want to pay higher wages, it’s simply that they don’t have the margins and can’t pass on the costs to consumers. The hospitality sector in Northern Ireland is subject to the same costs pressures as elsewhere in the UK but, in Northern Ireland, there is 20% less disposable income than in the rest of the UK and prices charged by our restaurants and pubs are correspondingly lower. In other words, we here have the same costs and charges as our UK mainland www.hospitalityreviewni.com

“At Hospitality Ulster, we have consistently lobbied for fairer business rates for restaurants and other businesses in the hospitality sector.” Colin Neill

counterparts but don’t have the same customer base and can’t charge the same prices. The reality is that even the busiest of restaurants and those attracting rave reviews from critics and customers alike can be struggling. This is a real shame and it affects us all. Restaurants are a key part of our tourist offering and, in many cases, can provide a focal point for communities, rural and urban alike. At Hospitality Ulster, we have consistently lobbied for fairer business rates for restaurants and other businesses in the hospitality sector and the introduction of an improved small business rate relief scheme to match those in the rest of the UK and this is something we will continue to lobby for. We have also led the campaign to reduce hospitality/tourism VAT for Northern Ireland so that we can compete on a level playing field with our biggest competitor for tourism, the Republic of Ireland, which has a Tourism VAT rate of less than half of ours. A reduction in this VAT rate would help bring more tourists to the Province and provide an increased customer base, putting bums on seats during the week and helping us to spread the costs. The hospitality industry is a key element of Northern Ireland which is outperforming the NI economy as a

twitter.com: @Hosp_ReviewNI

whole. With more than 60,000 jobs sustained by the sector and more than £1.1bn paid annually in taxes. Moreover, our hospitality sector, our pubs, restaurants and hotels, play a key role in bringing tourists to Northern Ireland in record numbers, with tourism identified by all of NI’s political parties as a key driver of the economy. It’s therefore obvious that the success of our hospitality sector is important for us all. The fact that critically-acclaimed, hard-working and popular restaurants have been forced to close because of tight margins, shows that our decision makers must act now to help alleviate the pressure.

FOR SALE SUBSISTING LIQUOR LICENCE CO TYRONE ALL ENQUIRIES T: 07920284226 E: info@strategiclicensing.co.uk W: www.liquorlicencesni.com

SEPTEMBER HRNI • 7

training&development

MAKING ACCESS TO SKILLED WORKERS A PRIORITY SPRINGVALE CALLS FOR STRONGER LINKS BETWEEN TRAINING PROVIDERS AND HOSPITALITY SECTOR TO CREATE AN ATTRACTIVE CAREER PATH FOR YOUNG PEOPLE

WHAT IS SPRINGVALE TRAINING?

stablished in 1993, Springvale Training is one of Northern Ireland’s leading providers of quality employment and learning services, delivering training and employment programmes to young people and adults throughout Northern Ireland. Located on the Springfield Road in Belfast, Springvale supports a diverse range of learners and job seekers seeking a vocational qualification or job. It offers courses for school leavers, apprenticeships and work-based training, and is a stepping-stone to career success in a very supportive learning environment. Springvale is now recruiting for new learners to start courses in September 2018.

8 • HRNI SEPTEMBER

pringvale Training, located on the Springfield Road, Belfast, is calling on the hospitality industry to build stronger links with training providers to address the chronic shortage of skilled workers in the sector. “The recent opening of so many new hotels and restaurants clearly indicates how the hospitality sector is a growth industry,” says Gordon Birch, catering tutor at Springvale. “Belfast is the number one city in the UK for hotel investment, with an additional 3,000 rooms anticipated by 2021 and

an ambition to double the value of the tourism sector by 2020. “Economic research shows the local hospitality sector will need to recruit an extra 2,000 chefs and will have 30,000 vacancies to fill by 2025 to cope with demand. However, the Northern Ireland hospitality sector is facing a major postBrexit crisis regarding staff recruitment and a chronic skills deficit. “I believe all players, employers and educators need to work together now to resolve a crisis that could damage the growth and development of this key part of our economy. “Access to skilled kitchen and hospitality workers is a top priority for all established and new businesses and services setting up and growing in Northern Ireland. I encourage more key players in the hospitality industry to directly and actively engage with educators and trainers and offer enhanced job ‘taster’ events, job fairs, mentoring schemes, apprenticeships, bursaries and scholarships, placements and work experience to students. “Over a 25-year history, Springvale Training has built strong links with top local chefs and leisure sector businesses, to help students find placements and apprenticeships which often leads to fulltime employment. “But we all need to get the message out to young people that the hospitality industry has changed for the better over recent years. Working conditions are improving, including better working hours, as are rates of pay. “We must change the intimidating image of the professional kitchen. If we want our hospitality industry to thrive, we need to make it an attractive career prospect for young people. We all need to create pathways to match skilled students up with the right roles in a sector that so desperately needs them.” Springfield Training offers courses preparing students for careers such as chefs, hotel and restaurant management, catering, receptionist, waiting staff and many other roles. For further information, visit www.springvalelearning.com, email contactinfo@springvalelearning.com or call 02890 242362.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

chefprofile

CHEFPROFILE

GARY McILDOWNEY, PROPRIETOR OF SLIM’S HEALTHY KITCHEN IN BELFAST & MAGHERAFELT, TALKS TO HRNI WHEN DID YOU FIRST GET INTO COOKING? I first moved out of home when I turned 21 and had to fend for myself. I gradually moved into eating healthier when I was juggling a day job and DJ-ing at night, which soon led to the opening of Slim’s Healthy Kitchen five years ago. HAVE YOU ANY CULINARY QUALIFICATIONS? No, just life skills. WHAT IS YOUR BACKGROUND IN THE TRADE? I started in the ‘Welly’ Park Hotel when I was 16 for four years in varying roles; everything from waiter to night porter, reception and duty manager. I moved to Café Paul Rankin when I was 21 and worked my way up into a supervisory role. One day I had to sack the chef and found myself in the kitchen working and had to pretty quickly learn the ropes. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I am inspired everyday by the people around and, in particular, my father, whom at 64 years of age is still very much my driving force to better myself. Outside of that, we live in a socially connected world. We once had to travel to experience culture but we can now experience food and cultures, albeit not smell or taste, through our finger tips. I still love to travel the world and explore new places but, with the world being so connected, I can do it with direction. WHEN DID YOU JOIN YOUR CURRENT VENUE? I founded Slim’s in the summer of 2013 and now have three sites; two in Belfast on Lisburn Road and Belmont Road and a further site in Magherafelt that opened earlier this year. www.hospitalityreviewni.com

WHAT STYLE IS YOUR COOKING? The vision of Slim’s Healthy Kitchen is straightforward: to make healthy food more accessible. This means creating a balanced, nutritious menu, and offering value for money. The menu has organic and free range where possible and has the ability to offer the best ingredients and develop constantly. I also recognise that a healthy diet means something different to everyone, and that what constitutes a healthy diet has shifted dramatically over time, as consumers learn more about food and the impact it has on our overall well-being. I don’t pigeon-hole Slim’s with individual diets or trends - there is a lifespan on all of those. That’s why you will not see on the Slim’s menu items labelled as ‘Paleo’ or ‘suitable for the ‘Cambridge diet’, ‘low carb’ etc. Instead, we are clear and upfront about our ingredients with menus changing seasonally. WHAT IS YOUR FOOD SOURCING POLICY? I try where possible to source local from sustainable sources and am mindful of the environmental impact on food miles. What is integral to the business is that ingredients are exceptional quality combined with high standards of preparation and cooking.

twitter.com: @Hosp_ReviewNI

WHAT SIZE IS YOUR STAFF? 73 WHOSE CAREER WOULD YOU WISH TO EMULATE? Slim’s has embarked on a franchise programme, with the first franchised site in Magherafelt and we are scouting for potential franchisees and sites across Northern Ireland. One of the success stories I’m following is Luke Johnson, former chairman of Pizza Express, who took the restaurant business from 12 locations to 150-plus. He’s currently the chairman of a private equity house and part-owner of Patisserie Valerie. I’m a regular reader of his weekly column in the Sunday Times, which provides insight into the restaurant industry and its struggles. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I train at the gym a couple of time a week and often go to yoga classes and brazillian jiu-jitsu; I’m hoping to compete later this year. I’m a massive advocate of striking a work-life balance even though it can be difficult at times due to the nature of the industry. I’m recently married and have two young children so it’s also massively important to me that I’m around to be involved in everything they do. SEPTEMBER HRNI • 9

foodnews

GREAT TASTE BOOST FOR DYNAMIC HOSPITALITY SECTOR BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

he Great Taste awards has once again showcased the premium quality, variety and innovation underpinning the food and drink industry here. This year’s results were announced at the start of August and featured around 300 gold stars for more than 70 local companies including an impressive 15 products collecting the coveted three stars for their outstandingly tasty food. Two companies, Hannan Meats of Moira and Belfast’s Thompson’s Family Teas, both gained multiple three stars and are now among the most successful producers of quality food in the UK and Ireland. The Great Taste awards are immensely important in signalling the excellence of food and drink readily available here for local hospitality businesses and retailers. They also demonstrate to tourists and other visitors that Northern Ireland is a great destination for superb food and drink. Visitors spend around a third of their holiday budget on food and drink, so it’s essential that we market the outstanding food and drink here as widely as possible. The Open at Royal Portrush, the biggest golf championships to be held here for five decades, in 2019, will be another golden opportunity to highlight the quality of our food and drink to the many thousands of golf fans coming to watch the event. There’ll scarcely be a better opportunity to strengthen Northern Ireland’s position on the global stage

as a great destination with wonderful food and drink. Food NI will be working with our members as well as other stakeholders, especially Tourism Ireland and Tourism Northern Ireland, to ensure that the entire Northern Ireland community benefits from such an opportunity; the most significant for the industry since the hugely successful Year of Food & Drink in 2016. The Open, of course, is globally significant due to the scale of media attention, especially television, it will surely attract, and we need to seize the business opportunities that The Open will offer to enable visitors to Taste the Greatness of our food and drink. Northern Ireland has the experience of the Year of Food & Drink to draw upon as we plan our contribution to The Open in association with the other bodies involved. While we’ve also a talented and dedicated team at Food NI, additional resources will be required to enable us to drive the food and drink engagement. Successes in international and national competitions such as UK Great Taste, the World Steak Challenge and World Spirits Awards are visible evidence that our food and drink is among

the world’s best. It was heartening to see three regions from Northern Ireland reach the final of the all-island Foodie Destination competition, namely Armagh Food Heartland, Derry City and Strabane and Mid and East Antrim. I was honoured then to hear of Northern Ireland’s Year of Food & Drink being shortlisted recently in the highly influential International Travel and Tourism Awards, a marvellous accolade from the global tourism industry. We are among esteemed company being in the final four with Catalonia European Region of Gastronomy, TXOTX! by Gipuzkoa Provincial Council and A Taste of West Cork Food Festival. The International Travel and Tourism Awards is a unique opportunity to acknowledge the success of national, regional and city tourist boards as well as outstanding private sector companies and individuals and the final stage will see our food and drink industry and the professionalism of Food NI and its longstanding support for our buoyant industry highlighted at a gala event for over 500 leading personalities in the international tourism industry later in the year.

FOODIE DESTINATIONS SHORTLIST ANNOUNCED

hree Northern Ireland entrants, Armagh, Derry and Mid & East Antrim Borough, have made it to the top 10 short list of Foodie Destinations 2018, an initiative by the Restaurants Association of Ireland (RAI). The ultimate winner will be a destination actively promoting itself through joint promotional activities such as food festivals, gourmet trails or farmers’ markets, as well as great dining experiences for locals and visitors alike. Plans for future growth and investment in the food and hospitality industry at a local level will also be taken into consideration by the judges. The shortlisted destinations will now be visited by the Foodie Destinations 2018 judges, and subject to a nationwide public vote, with the overall winner announced at the end of August. Also making the shortlist are Boyne Valley, Cavan, Galway Gastronomy, Kilkenny, Kinsale, Monaghan and Glaslough, and Sligo. 10 • HRNI SEPTEMBER

From left, Adrian Cummins, chief executive of the Restaurants Association of Ireland and John Reade, head of Business at FBD Insurance.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

When great food meets great service. When your catering business switches to Calor, youâ&#x20AC;&#x2122;re not just gaining an energy supplier - youâ&#x20AC;&#x2122;re gaining a partner that knows the things that matter to you. We recognise that your needs are different to other businesses, thatâ&#x20AC;&#x2122;s why we provide energy solutions tailored to you.

Call now for a consultation 028 9045 5588 or visit calorgas.ie

restaurantprofile

Rain Check, Titanic Quarter Belfast GRAHAM JOHNSTON, CO-OWNER OF RAIN CHECK WITH ANDREW DAVIS, TALKS TO HRNI WHEN DID YOUR RESTAURANT OPEN?

Andy and I had been operating our neighbouring convenience store business, SPAR in the ARC Retail, for over four years serving a mix of customers; from people who work, study and live in Titanic Quarter to tourists, concert and event goers. In January 2018, we embraced the opportunity to diversify our offering even further with the opening of our restaurant, Rain Check. We recognised that there was a growing demand for somewhere for people to sit and eat in the heart of Titanic Quarter. TELL US ABOUT THE SPACE YOU HAVE We have a 42-seat licensed restaurant which has magnificent views over the Abercorn Basin, the vibrant Waterfront Walkway and Cave Hill. WHAT FEEL ARE YOU AIMING FOR? Rain Check is warm and relaxed. We provide a delicious and varied menu in a fantastic location. WHAT’S ON YOUR MENU? We have a real mix of local and international bistro dishes. We offer a wide range of gluten free and vegan options catering for all dietary requirements. Our most popular meal is fish and chips, but we also serve burgers, pizza and pasta, light bites and

12 • HRNI SEPTEMBER

sandwiches. Our breakfasts and Ulster Fries have been growing in popularity as well and we have extended the early menu to run until 2pm every day. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We listen to what our regular customers say. In the first few months they told us that they felt our menu was too limited and we have expanded quite significantly on that now. We added pastas, lasagnes and steaks, as well as a range of other alternatives. WHAT IS YOUR FOOD SOURCING POLICY? We work with reputable and sustainable local suppliers including Carnbrooke Meats and Henderson Foodservice. We know that we can trace where our food comes from. WHO ARE YOUR CUSTOMERS? ARC Retail is prominently located below the ARC apartments which are home to over 1,000 residents, and adjacent to the SSE Arena, Belfast, Citigroup, Belfast Met and the world’s leading tourist attraction, Titanic Belfast. Belfast’s annual visitor numbers are in excess of 3.5m, while 18,000 people work, stay, study, live or play in the area on a daily basis so we have a real mix of customers in Rain Check every day. We have recently partnered with the Belfast Giants and

look forward to having some great offers on for their fans for the new season. HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? In hospitality, not every week is the same and it is well known that the first year of business is the hardest. We have invested a lot and we continue to work hard to deliver consistently good food. Every week is getting better, and we are learning more each day. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We have recently extended our opening hours to seven days a week. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING? We have been delighted with the support we have received from our customers in our first six months of business, and online reviews have been fantastic. We are continually looking at ways to build on what we are doing and, who knows, there will maybe be a Rain Check 2 at some point. ARC Retail Units, Queens Road 028 9099 5114 www.raincheckbelfast.com OPENING HOURS: Mon - 9.30am–4pm Tue & Wed - 9.30am-7pm Thur, Fri & Sat - 9am–9pm Sun - 9am-5pm

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

foodnews

GALGORM OPENS NEW RESTAURANT AHEAD OF NI OPEN

algorm Resort & Spa recently opened the Castle Kitchen & Bar at Galgorm Castle Golf Club, with over 300 guests attending a launch event ahead of the NI Open 2018 golf championship. Representing an £600,000 investment by Galgorm, the opening will create 50 new jobs across the food, beverage and front-of-house departments. The venue now offers a 150-seat BBQ smokehouse restaurant featuring a wrap-around horseshoe bar, sumptuous sofas and a focal-feature wood burning stove, as well as a 60-seat balcony terrace providing alfresco dining with unrivalled views across the Castle grounds and golf course. A menu focus on Northern Irish meat, including spicy street food minis, saltaged steaks and dry-rubbed beef, is reinforced in the décor with a bull hand painted on wall tiles by Ballymena artist Paul Bell. “The Castle Kitchen & Bar is another step in our strategy to deliver marketleading hospitality in Northern Ireland

Matthew O’Neill and Declan O’Kane, restaurant managers.

and this is a space for all occasions and tastes,” said Colin Johnston, general manager at Galgorm. “Our guests will feel that this is a relaxed, home-from home, culinary experience. “The course here at Galgorm Castle Golf Club is world class and, although not all our golfers will achieve a holein-one on the green, they will at least be guaranteed one here at the Castle Kitchen & Bar with our top-notch menu and warm hospitality on offer.”

GRAND CENTRAL LAUNCHES AFTERNOON TEA ON ITS 23RD FLOOR

HOTEL SCOOPS COOLEST CONFERENCE MENU Lough Erne Resort, Co Fermanagh has developed a delicious way to keep conference guests cool, with the introduction of a unique ice-cream conference buffet. The ice-cold refreshments, which include locally-made Glastry icecream, served with chocolate coated waffle cones and an abundance of fruit toppings and sprinkles, were introduced in response to one of Northern Ireland’s hottest summers ever. Following the launch of the luxury venue’s cool conference catering, the high-end hotel has reported a 70% increase in bookings for the frozen treats.

MOUNT CHARLES AWARDED £520,000 GOVERNMENT CONTRACT Mount Charles has been awarded a two-year contract with Clare House, home to the Department of Finance, totalling £520,000 to provide a facilities management service to the site. “This contract is another step on our Road to £50m strategy in which we have committed to achieve revenue of £50m by 2020,” said Trevor Annon, chairman at Mount Charles. “Our recent multi-millionpound contract win with leading European airline Flybe, as well as the establishment of a franchise agreement with Ireland’s leading healthy fast food retailer Freshly Chopped, indicate that we are on course to exceed that target.”

LOCAL FAST FOOD GROUP INVESTS £600,000 & CREATES 60 JOBS

Launching the new afternoon tea offer in Observatory Cocktail Lounge are Ross Thompson of Thompson’s Teas and Pamela Ballantine.

rand Central Hotel Belfast celebrated National Afternoon Tea Week over August 14-20 by launching its special afternoon tea experience in the hotel’s newly opened Observatory Cocktail Lounge. Served on the 23rd floor of the hotel, Afternoon Tea in the Observatory will be www.hospitalityreviewni.com

unique and enchanting, said Hastings Hotels, with guests able to marvel over breath-taking views of Belfast and beyond while enjoying an array of the finest, locally blended Thompson’s teas, crafted coffees, deliciously designed and handcrafted nibbles and finest Champagne and cocktails.

twitter.com: @Hosp_ReviewNI

Northern Ireland’s largest independent fast food group, The Pizza Co and The Chip Co, is creating 60 new jobs over the next few months and investing £600,000 in opening three new outlets. The group, which already operates six outlets across Belfast, will open two new The Pizza Co stores, one in Ballyhackamore in East Belfast and one on the Carnmoney Road in Glengormley. A new The Chip Co on the Andersonstown Road in West Belfast will also, meanwhile, offer a sit-in option catering for over 100 diners and private rooms for children’s birthday parties.

SEPTEMBER HRNI • 13

thebiggerpicture

CASUALLY

SPEAKING WITH CHEF PAULA McINTYRE ABOUT AS DOWN TO EARTH AS YOU’LL GET, WHEN EMMA DEIGHAN CALLED TO FIND OUT HOW SHE FEELS ABOUT HER RECENT MBE HONOUR, SHE NATURALLY DERAILED THE CONVERSATION ONTO COOKING CARROTS AND BREXIT

he’s a chef, teacher, TV and radio star and author, but Paula’s earthy Aghadowey roots are ever present. Trained in culinary arts at the prestigious Johnson and Wales University in Rhode Island, USA, she returned to the UK in 1993 to open her own restaurant in Manchester. And she came back to Northern Ireland in the late 1990s, when she worked as head chef in various venues including the Georgian Ghan House in Carlingford and Fontana in Holywood. In 2000, Paula appeared as a guest chef on Ready, Steady, Cook, beating Paul Rankin in her second appearance and, in autumn 2001, was given her own TV series on BBC2 NI, Taste for Adventure. A regular voice on Radio Ulster, Paula has become a household name and her teaching background - she lectures at Northern Regional College - means her familiar face is recognisable by all generations. It’s an exhausting bio but is made up of decades of hard graft that rightfully won her an MBE recently, or a new tax code as she believed. 14 • HRNI SEPTEMBER

“I got a letter about a month ago and I looked at the part where it says cabinet office and urgent, and I thought it was another level of tax,” she says. “The wording is quite funny and it’s all about the Prime Minister and stuff. I was shocked. And then, obviously, delighted.” Paula will make her way to London this autumn to receive her honour - a trip she hopes to “make the most of” and extend to a five-day holiday of meeting friends and enjoying some of London’s finest restaurants. “I say that, but it probably won’t happen,” she says. “I’m just so busy.” Holidays are a bit of a rarity for Paula, who is working on so many different projects - she’s recently collaborated with an Italian food importer and a gorgonzola cheese company - that it’s hard to keep track. Travel is common, but it’s more often work than play, she says. And when work is sometimes trying out new and exciting restaurant formats, she’s in her happy place. She recalls foodie memories as if they are fairy tales, comparing and contrasting what’s on offer around

Europe with our homegrown eateries. “You know, years ago I’d have said the food and chef were the most important part of a restaurant but now I would say ambience, service and then food is the right order,” she says. It’s a pretty brave statement from someone whose livelihood is based on cooking. “You want a good night when you’re out,” she says. “We’re eating out more and more, perhaps two to three times a week. What we don’t want is tortured service. We want a bit of conviviality with our food. “One of the best restaurant experiences I had was at a communal restaurant, Gardener’s Cottage in Edinburgh. You book a table and could be sat beside anyone. We had two young people beside us and two Americans and it is a great way of meeting interesting people.” Life for Paula seems like a platter of work and dining out with a massive circle of friends and colleagues. It’s the stuff of life goals. “We did something similar in Turin,” she says. “There were 16 people and it

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

thebiggerpicture was lovely. It had a set menu and there was no choice. With that, there’s no waste and you get what you’re given. We still talk about the rabbit from that night.” Paula is an advocate of simple is best. Discussing the restaurant sector in Northern Ireland, she says a menu with too many dishes is a pet peeve. “There are establishments with too much choice, maybe 50 choices and then they say, ‘here’s our daily special’. Why would you have a special with all that choice? I think we need to pair everything back a bit.” Harking back to her beginnings at MacDuffs restaurant in her hometown, which she says was a place for occasion dining and where she learned a lot about her craft, Paula believes occasion has turned to casual. She compares it with the evolution of places like Ramore, where she got her own first-hand experience of filleting fresh fish, butchering and “proper prep”. “In those days when you went to the Ramore it was justifiably expensive, but they had to evolve. I think that shows the evolution of restaurants. It started with a wine bar and was high end. Now it’s all casual with a very big and fast turnover.” There’s truth in what she says. No matter how big and popular the player, modification is essential for success. Recent closures of some of the most renowned restaurants here, casual and not so casual, have shown anyone.

can succumb to competition, business expenses, fickle customer habits and more. “It’s scary that good restaurants are closing and that kills anyone who puts their heart and soul into a restaurant,” she says. “I think there’s not enough help for smaller businesses and the 20% VAT is too much for a start. You can’t sustain a business when you’re giving a fifth away before you begin. It’s happening all over and in London too.” Paula cites Brexit as having a dark influence on the sector too, with consumer confidence and spending taking a hit. “I think people are scared of Brexit,” she says. “I read about food rations, could you imagine? If we had that, we’d have no restaurants.” On a more positive note, Paula is still impressed by what she sees in the sector here, even though she’s had her day fronting kitchens. “I love cooking, it’s my favourite part of what I do but I don’t work in restaurants anymore and I think that’s what’s keeping the love alive,” she says. “I think you can get bogged down with the industry being the way it is at the minute with the labour problem, costs. I think I’m very lucky that I’ve had a career that involves cooking at all different levels. “I love Ox, Eipic, and Clenaghan’s is amazing. That’s a great example of someone who had a Michelin star and moved into a casual restaurant

“I LOVE COOKING, IT’S MY FAVOURITE PART OF WHAT I DO BUT I DON’T WORK IN RESTAURANTS ANYMORE AND I THINK THAT’S WHAT’S KEEPING THE LOVE ALIVE.”

where the food is excellent. It’s served differently, it’s not stuffy. “I love James Street South and I really admire what Niall and Joanne are doing, and Michael Deane is a great employer. “Then there’s the North, where Derry is pretty happening. The chefs there are putting good things out and you could nearly have a starter, a main and a dessert somewhere different on the same evening because it’s so casual and relaxed and people don’t mind you doing that.” Paula is so passionate about her craft that sometimes it’s hard to get her to discuss herself. She’s all about what’s going on in the industry, what’s right, praising the deserved and voicing concerns, one being that many chefs don’t do enough with our own vegetable produce. “We grow brilliant vegetables and they’re not celebrating what we grow here,” says Paula. “We could do a lot to make vegetables stand out and create attractive vegetarian options there’s a lot more profit in them.” So, what’s in the pipeline for the champion of local produce? “I’m only 51,” she says. “I don’t really plan on slowing down; in fact, probably the opposite. I’ve a few plans. There’ll be more cooking and I’ll be back in the kitchen and that’s going to happen. It’s not a restaurant, more a supper club.”

Paula McIntyre is pictured with Jay Rayner, Dr Annie Gray, Andi Oliver, and Jordan Bourke, for the BBC Radio 4 culinary panel show The Kitchen Cabinet, hosted by Rayner.

PAULA McINTYRE

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI • 15

Prep House’s NPD Team: Avril Boyd and Lynne Berry

PREP HOUSE HELPS INDUSTRY TO ‘BRING FLAVOUR HOME’ Prep House, the home of hardworking flavour, has just unveiled the latest addition to its BRC accredited facility in Crossgar, Co. Down – the Prep House Innovation Kitchen. Following months of planning and a significant investment by the business, Prep House’s Innovation Kitchen is now open for business. Home to the Innovation NPD team, led by Avril Boyd and Lynne Berry, the innovation kitchen is the perfect space to create bold, new flavours. Designed to facilitate customer tastings, the high spec kitchen will also be used for interactive workshops and cookery demonstrations. The interiors are reflective of the new Prep House brand, with Scandi furnishings, soft colour palettes and subtle branding, delivering a much more emersive tasting experience.

Award-winning tastes for foodservice and hospitality: Recently awarded at the Great Taste Awards 2018 for its Spiced Tahini Sauce (2 stars) and Chipotle Relish (1 star), these latest accolades follow Prep House’s Blas na hEireann awards for its French Dressing (Gold, 2017) and Honey Mustard Dressing (Silver, 2016). The company has again been named as finalist in this year’s Blas na hEireann awards, which are taking place in October. Great-tasting products and a diverse customer base are helping Prep House to expand its business substantially with the company now having over 500 customers in NI and ROI. With clients in both retail and foodservice, Prep House’s reputation for delivering top quality, delicious sauces and dressings is growing! From some of NI’s most notable restaurants to multisite quick service restaurants, Prep House develops and manufactures cooked chilled and ambient sauces that are tailored to customers’ requirements and/or recipes.

Berry

Commenting on the retail side of the business, Avril adds:

“WE HAVE A CORE RANGE OF CHILLED SAUCES THAT ARE TOP-SELLERS, AND WE HAVE RECENTLY STARTED TO COMPLEMENT THE RANGE WITH MORE SEASONAL SPECIAL EDITIONS SUCH AS OUR SPECIALITY PROSECCO AND CRANBERRY GRAVY WHICH WE LAUNCHED IN TIME FOR CHRISTMAS 2017. COMING SOON WILL BE OUR RANGE OF WINTER SAUCES – WHISKEY SAUCE, WHITE WINE & MUSHROOM, AND A STROGANOFF SAUCE – AND THIS IS JUST THE START OF THINGS TO COME FROM ‘THE HOME OF HARDWORKING FLAVOUR’.”

Avril Boyd, NPD Manager at Prep House explains:

“INNOVATION IS AT THE HEART OF EVERYTHING WE DO AT PREP HOUSE. FOR FOODSERVICE AND HOSPITALITY BUSINESSES, WE’RE THE COMPANY THAT’S BEHIND MANY OF OUR CUSTOMERS’ SECRET SAUCES. OUR TOP-CLASS MANUFACTURING FACILITIES ENSURE CONTINUITY FOR MULTI-SITE CUSTOMERS, AND WE WORK WITH OUR CUSTOMERS TO DEVELOP SAUCES THAT ARE UNIQUE TO THEM, WITH THE CUSTOMER RETAINING THE RIGHTS TO THE FINAL RECIPE.”

From retailers to caterers and manufacturers, Prep House’s new Innovation Kitchen is where you can work with the Prep House NPD team to develop a taste profile that’s unique to you and your business. With its high-spec BRC accredited premises and fleet of van drivers, consistency, quantities and deliveries are all taken care of. Prep House is a family-run business that’s been cooking up delicious sauces and mayonnaises for almost 20 years. Over half of the Prep House range is gluten-free, and ‘low fat’ and ‘low salt’ is clearly marked on applicable products. Prep House can be contacted on 028 (048) 44 831 837.

Guaranteeing consistency at all times, Prep House works with its customers to create special sauces that are exclusive to their business. Foodservice and hospitality businesses can order from the current range or develop ‘white label’ sauces, that can be delivered in a variety of quantities ranging from 1 litre to 10kg tubs. Barry Fitzpatrick, Operations Manager at Prep House says:

“OVER THE PAST FEW YEARS, WE’VE INVESTED CONSIDERABLY IN UPGRADING OUR FACILITY, REFURBISHING OUR OFFICES, DEVELOPING OUR NEW BRAND - PREP HOUSE – AND NOW IN THE CREATION OF THE INNOVATION KITCHEN. THIS WILL BE ANOTHER STRING TO OUR BOW AND WE VERY MUCH SEE THE INNOVATION KITCHEN AT THE HEART OF PREP HOUSE - IT’S WHERE THE MAGIC HAPPENS!”

Prephouse, Crossgar Co. Down For more information contact: 028 (048) 44 831 837

PREPHOUSE.CO.UK

WORD ON THE STREET

Research carried out by Coors Light has shown that the majority of Coors Light target consumers would prefer to spend their money on experiences rather than possessions, which is why the brand recently launched a province-wide campaign encouraging bars, clubs and consumers to ‘Grab Life By The Rockies’ and enjoy the holiday of a lifetime.

DREAM COME TRUE

Our on air radio partner Cool FM asked their listeners to tell us what’s on their grab life wish list which turned into reality for one lucky winner. Our winner, Danielle Whitehouse’s dream experience is to travel around America in a Chevrolet and we want to help make this dream come true with a prize fund value of up to £10,000.

GETTING THE WORD OUT

The promotion was amplified further with a huge out of home advertising campaign, online and social media engagement, bespoke PR support and lots of ‘on the ground’ activity with a Customer Advocacy Programme to reinforce the idea that nothing is more refreshing than Coors Light.

COORS LIGHT OFFER NI BAR STAFF THE CHANCE TO WIN ONE OF FIVE TRIPS OF A LIFETIME WORTH £10K More than two in every five bottles sold in the Northern Ireland On Trade is a Coors Light, so to say thank you, we’re giving bar staff across the province the chance to win their very own ‘Grab Life’ experience, with five spectacular prizes to be won worth £2,000 each.

The Molson Coors sales team will be engaging with bar staff throughout the summer months reinforcing the perfect serve, highlighting our unique thermochronic technology which ensures ice cold refreshment every time by turning the Rockies blue when the beer hits optimum serving temperature.

To qualify, publicans and bar staff will be measured on best practice in bar as per the criteria available via your Molson representative. Mystery shoppers have been and will continue to visit all participating bars across the summer period. The promotional period will run until 5th September 2018. The five winner(s) will be selected on Friday 14th September 2018.

We want you to come with us on this journey and Grab Life By The Rockies! For more information please contact your Molson Coors Representative by email on nisupportteam@molsoncoors.com

35%

Coors Light packaged has a

share of the NI market and this should be reflected in planogrammed fridges

Coors Light were the

BIGGEST SPENDER in NI OOH during cycle 11

Source: Nielsen MAT April 2018.

drinksnews BY MAIREAD CATTERSON

SUMMER 2018 - YOU HAVE BEEN AMAZING

DRINK BLOG FROM #DRINKSBLOGGERNI

WORD CUP, HEATWAVE, LOVE ISLAND AND THAT’S ASIDE FROM THE FESTIVAL CIRCUIT

n my role as wine development manager with United Wines, I get the opportunity to be creative in designing bespoke wine lists for my clients, developing lists to suit the needs of their individually styled outlets by drawing on our range of both commercial brands, and our exclusive on-trade-specific wine portfolio. I have recently extended my reach and also become involved in recruiting on-trade accounts for draught installations, Heineken, Orchard Thieves, Tiger, Birra Moretti, Cute Hoor and Amstel. As part of my draught project, I formed a relationship with Festive 4, a local events company owned by four publicans who are the force behind the well-established Dergfest and the launch of the new Shoreline Festival in Enniskillen. Heineken has an historic and global association with music festivals. From the early 1990s ,Heineken UK staged their own music festivals featuring a mix of pop, rock, punk, folk and world music with acts such as Oasis, Manic Street Preachers, Blur, and Catatonia. Also, long-established bands including The Stranglers, Jools Holland, The Pogues, Saw Doctors, Bonnie Tyler and Mike and The Mechanics. In total there were 30 festivals over six years. The last event was in July 1995, which attracted 110,000 fans on the Saturday, and 300,000 over four days and was headlined by Pulp. More than one million cans of Heineken were sold at the last event. Heineken International are very much involved in the music scene partnering with events such as Coachella/Miami, Outside Lands/San Fran, FIB Benicassim Festival/Spain and the Open’er Festival/ Poland to mention but a few. Closer to home this summer, Heineken Ireland have brought their Music strategy Live Your Music to life, as pouring partners at gigs such as Bruno Mars, Longitude, Sea Sessions and Electric Picnic. We believe that the coolest music festivals are perfect

20 • HRNI SEPTEMBER

COORS LIGHT CELEBRATES RECORD YEAR IN NI Pete Snodden enjoys a Coors Light.

with a cold Heineken or indeed Orchard Thieves. We have our finger very firmly on the music pulse in NI in our proud association with the SSE Arena. We also plan to get involved with festivals both large and small all across the country. As pouring partners with Dergfest and Shoreline, we worked closely with the organisers (The Fab Four) providing not just product but as much support as possible; event tools, event branding, point of sale, plastics, branded ponchos, staff t shirts, lanyards, flyers and on-site technical support for the duration of the events. In addition, we worked with local bars and restaurants to help maximise footfall from the events and extend the revenue potential to local trade. The festivals featured a mix of genres on different nights with acts such as Darude, Teddy Cream, Bass Hunter and Tinchy Stryder, Ryan Sheridan and Scouting for Girls. Also, local talent Nathan Carter, Lisa Mc Hugh and The Logues. The events attracted over 12,000 people over six amazing days. We believe that: ‘When people get together over music, the world gets better!’ Check out highlights @ https://youtu.be/ mtYgAChdruk or Youtube/ United Wines / Heineken / Orchard Thieves

orthern Ireland’s best-selling bottled beer* Coors Light is celebrating a record year in NI with a huge ‘experiential’ campaign, giving local beer lovers the chance to win their very own experience of a lifetime. Research carried out by the makers of the world’s most refreshing beer has shown that the majority of their target consumers would rather spend their money on memorable experiences than possessions, with more than three in four people confirming that a memory-making experience is preferable to spending their cash on a desirable item. Latest figures show that more than two in every five* bottles of beer sold in Northern Ireland on trade is a Coors Light and, with sales continuing to grow year on year, the brand has been enjoying a record year in 2018, winning over 38%* value share of the market, and still growing. Coors Light has an on-trade value in Northern Ireland of £23m* and is currently available in a staggering 98% of bars across the Province – all of which are being invited to participate in the brand’s huge celebratory campaign. The £300,000 campaign is supported by an extensive out of home advertising campaign, online and social media engagement, bespoke PR support and lots of on the ground activity, including a Customer Advocacy Programme in which Molson Coors staff are engaging with bar staff throughout Northern Ireland to reinforce the idea that nothing is more refreshing than Coors Light, highlighting the unique thermochromic technology which ensures a perfect serve every time by turning the Rockies blue when the beer hits optimum temperature. * Nielsen MAT April 2018

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

ARCHWAY LAUNCHES INTO NI On Thursday 21st June, Molson Coors launched their latest lager in their growing product portfolio range, Archway in NI. The event, hosted by Molson Coors and Mourne Seafood, welcomed over 60 key on and off trade customers where guests enjoyed Archway food pairings provided by Mourne Seafood.

Lily Mulholland, Eva McCluskey Kelly’s Cellars, Mourne Seafood

Finn McKay, Michelle Deegan, Ben McKay Wineflair Belfast

James and Louise McLornan Musgrave Retail Partners

Paddy Flynn, Seamus Harahan, Emma Levin, Neill Hubbard Molson Coors

Andrew Simpson, Jim McLaughlin, Mark McCrossan Benedict’s Bar Belfast

Harry, Conor, Maura and Sean Fitzpatrick Mourne Seafood

Emma Robinson, Evan Glover, Daniel Bassett Monico Bar

Paul Hanna, Molson Coors David Rea, Morrisons

COME ON. STEP THROUGH THE ARCHWAY. Please contact your Molson Coors representative for more details or email: nisupportteam@molsoncoors.com

advertorial

THE SEXTON SINGLE MALT IRISH WHISKEY TO BE A SEXTON IS A SPIRITUAL TRADE AND WHISKEY IS THEIR FAVOURITE SPIRIT

aster Blender Alex Thomas, one of the world’s rare female whiskey blenders, has created a new Single Malt Irish Whiskey, The Sexton. The term ‘Sexton’ is derived from the Medieval Latin word – sacristanus – meaning custodian of sacred objects and is used to describe the man who prepared the grave, the last man to witness the body before being laid to rest. The Sexton Single Malt challenges those to make choices every day that will add up to a life story worth telling. Thomas spent years experimenting

22 • HRNI SEPTEMBER

with different cask profiles and laying the liquid to rest for just the right amount of time to produce this rich and deeply flavorful Irish single malt, perfect for mixing in cocktails or for drinking straight. The new Irish single malt appears in a striking, hexagonal black bottle, inspired by the Giants Causeway, encasing the rich sherry tone liquid that lies deep within. Thomas uses classic Irish single malt techniques to craft The Sexton, with only three ingredients of 100% malted barley, yeast and water from Ireland. But what makes it truly special is the maturation process. The Sexton is aged exclusively in hand selected oloroso sherry casks. The result is a smooth, light and fruit-forward spirit that is deep and memorable in character. Thomas created this modern single malt with a view to mixing and experimenting, as well as sipping. Born out of a blend between historic Irish whiskey making traditions and modern-day maturation experimentation, The Sexton represents the changing face of Ireland, capturing the romance and provenance of the

past, and the optimism and creativity of the future. The Sexton is going to be a popular addition to any bar, whether it’s in your favourite cocktail haunt, restaurant aperitif or a well-stocked home bar. This progressive whiskey mixes perfectly with a host of flavours that accentuate the sweetness of the Sherry, without disguising it. Think grenadine, vermouth and raspberries for a skillful alternative to a Clover Club, or with a sweet vermouth for a modern twist on the world’s most popular cocktail, the Negroni. Available in Northern Ireland, The Sexton will be served at bars, restaurants and lounges as well as fine wine and spirits shops for a suggested retail price of £30.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

4X FILTERED FOR

EXCEPTIONAL SMOOTHNESS Molson Coors Northern Ireland are delighted to announce that following our acquisition of the Miller Brand globally, we have integrated Miller Genuine Draft into our extensive Molson Coors portfolio effective from 1st April 2018.

Please contact your Molson Coors Representative for more details or email: nisupportteam@molsoncoors.com

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

THE INDUSTRY CONFERENCE & EXHIBITION.

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! AIB Merchant Services Avvio Best Western Hotels & Resorts Bewley’s Tea and Coffee BOI Payment Acceptance Brakes Foodservice Bunzl McLaughlin Bunzl Rafferty Hospitality Calor Coca-Cola HBC Counterpoint NI Diageo NI Dream World Bedding Elavon Merchant Services Electric Ireland Environmental Products & Services

Food Heartland For-Sight Frost Couture Galgorm Group Get Fresh Guestline Henderson Foodservice Hoist Group Ireland Hospitality Review NI Insight6 iota Kingkoil Licensed & Catering News Lynas Foodservice McCue Crafted Fit Molson Coors Brewing Company

FREE EXHIBITION

TUESDAY 16TH - 8.30 - 17.00 WEDNESDAY 17TH - 9.00 - 14.00 CROWNE PLAZA BELFAST

Over 50 exhibitors will be at the free exhibition, which is open throughout both days of the event. Come along to see new products and avail of some very special offers.

Musgrave MarketPlace Net Affinity Pallas Foods PPL PRS Respa Beds Right Revenue Robinson Services Stephens Catering Equipment STR Tourism Ireland Tourism Northern Ireland Unilever Food Solutions United Wine Merchants Winterhalter

TUESDAY 16 OCTOBER

CROWNE PLAZA BELFAST

MORNING

AFTERNOON

8.30 - 9.30 | FREE

14.00 | £35

BREAKFAST TO GO

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

FOOD AND DRINK 10.00 | £35

A morning dedicated to food and drink with Roux Scholar and Simon Rogan’s right hand man, Harry Guy; industry legend Marco Pierre White; The Liquid Chef, mixologist, Phum SilaTrakoon; and Marcus Wareing’s chef patron, Shauna Froydenlund.

BUFFET LUNCH 12.45 | £15

Local produce showcased by the Crowne Plaza kitchen for Tuesday’s casual lunch.

WEDNESDAY MORNING

DESTINATION REPUTATION Need more visitors and not sure what they are looking for? Hear first hand from TripAdvisor and Lonely Planet plus an extraordinary insight to travel, amazing destinations and the future from journalist, international globetrotter and food critic, Giles Coren.

MEET AND MINGLE 17.00 | FREE

The wind-down to day one includes a glass of wine and a networking opportunity.

EXHIBITION 8.30 - 17.00 | FREE

Over 50 exhibitors will be on site with some very special offers at the free exhibition, which is open from 8.30am – 5pm.

17 OCTOBER

CROWNE PLAZA BELFAST

AFTERNOON

BUSINESS BREAKFAST

SPEAKER LUNCH

NIHF has commissioned STR to produce a study forecasting hotel performance in Northern Ireland. How will your business measure up?

Join us for lunch and gain a political insight into how tourism operates south of the border – why and how it’s central to Government thinking and the support it receives.

8.00 | £25

TOURISM MATTERS 10.45 | £25

Record business levels in 2017, 25% increase in hotel rooms, Brexit and an on-going skills crisis. There’s a lot going on and you need to be in the know!

EXHIBITION 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.

13.00 | £35

EVENING

THE MASQUERADE BALL 19.30 | £90

A magical evening celebrating the timeless elegance of Venice including food, wine and entertainment with a definite Italian twist.

TICKETS

Tickets for all events can be booked online at hospitalityexchange.co.uk. If you need assistance, give us a call on 028 9077 6635.

FEATURING

MARCO PIERRE WHITE SIMON ROGAN GILES COREN HARRY GUY SHAUNA FROYDENLUND PHUM SILA-TRAKOON DEARBHAIL MCDONALD

AND, SPEAKERS FROM

£95 ADR MAJOR HOTEL FORECASTING REPORT FOR EXCHANGE

STR PRODUCING BESPOKE RESEARCH FOR NORTHERN IRELAND HOTELS Hospitality Exchange 2018 is being staged against a backdrop of an expanding industry, which is becoming increasingly important to the economy of Northern Ireland. Hotel expansion has been a hot topic throughout the year with bedroom numbers now at record levels. Room numbers have broken the 9,000 barrier with double digit growth in the Belfast market. How is this impacting on your business? Forget guessing or looking into a crystal ball and get the hard facts first hand at the Business Breakfast at this year’s Exchange. Leading benchmarking company, STR, who in conjunction with NIHF, will launch a forecast report using their expertise to predict future performance, challenges and opportunities. The study will have a fully-fledged analysis of the Belfast market and a high level summary for both DerryLondonderry and the rest of Northern Ireland. This in-depth piece of work will track the impact of new products, assessing

99% OCCUPANCY

£89 REVPAR

the effect on occupancy and rate. The forecast will be available to buy in 2019 and will be updated on a quarterly basis.

100% GROWTH

So come along to the breakfast and get the inside track. This information will give an invaluable insight not alone to hoteliers but the wider industry. The session seeks to help you review key performance indicators, help you to adapt your business to cope with a dynamic market and give your intelligent business data. It is unique opportunity to hear about forecasted market performance, the current state of business and a chance to assess your company’s performance. The Business Breakfast takes place on Wednesday 17th October at 8.00 am in the Crowne Plaza Belfast. Tickets available online at hospitalityexchange.co.uk.

WEDNESDAY 17TH OCTOBER BUSINESS BREAKFAST on Hotel Expansi land e in Northern Ir

8.00 | £25

rtunity

an era of oppo

the Northern A report from Federation Ireland Hotels tment and on hotel inves future growth.

NIHF has commissioned STR to produce a study forecasting hotel performance in Northern Ireland. How will your business measure up? This session will also feature an update of the Hotel Expansion Report as well as an expert panel discussing future performance.

TOURISM MATTERS 10.45 | £25

OCTOBER 2018

Record business levels in 2017, 25% increase in hotel rooms, Brexit and an on-going skills crisis. There’s a lot going on and you need to be in the know! This session will give you the inside track with an economic overview, business opportunities for the coming year and an interactive panel debate.

COCKTAIL OF THE MONTH

SEXTON IN THE CITY

30ml The Sexton Irish Whiskey 12.5ml Mango-infused Falernum 10ml Chartreuse charred pineapple cordial 10ml St Germain 3 dashes citric acid Topped with Champagne

COCKTAIL MONTH of the

WITH THE SEXTON IRISH WHISKEY

In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the superb premium spirits brands presented by Proximo. Conleth Hendron, manager at The Observatory in the Grand Central Belfast, creates a summer serve featuring The Sexton Irish Whiskey. THE SEXTON IRISH WHISKEY

The featured spirit in this month’s signature serve is The Sexton Irish Whiskey. To be a Sexton is a spiritual trade and whiskey is their favourite spirit. Made from 100% Irish malted barley, triple distilled for smoothness in copper pot stills, The Sexton is aged exclusively in Oloroso Sherry butts. This modern malt is versatile and perfect for mixing or sipping.

“We decided to stick with the theme of our bar being luxurious, pricey and an experience,” says Conleth, with Sexton in the City a team effort. “We thought The Sexton paired well with the Champagne, and particularly with the Chartreuse and St Germain. Their unique flavours really brought out its flavour, making The Sexton the focal point of the drink and, alongside the Champagne, just gave it that exclusivity and premium feel.”

about the bartender SEXTON IN THE CITY 30ml The Sexton Irish Whiskey 12.5ml Mango-infused Falernum 10ml Chartreuse charred pineapple cordial 10ml St Germain 3 dashes citric acid Topped with Champagne

METHOD Wet shaken Served in a coupe

Conleth started out in the trade as a glass collector at Massereene Golf Club in Antrim when he was 16 and then began bartending in the Sweet Afton in Belfast after university, rapidly working his way up to head bartender. “Then I got approached to go to Manchester and run a bar, the Albert Square Chophouse,” says Conleth. After working there for a while, Conleth’s friends Conor Quinn and Paddy Duff lured him back to run The Perch and subsequently manage the Linen House complex bars Rita’s, Sweet Afton and The Perch. “Then I got approached to come here and look after The Observatory, which is an opportunity I couldn’t really refuse,” he says. “I like making customers happy, giving them a good experience, and hearing positive feedback when they leave. And I love the buzz about it, and getting customers to try new things.”

Conleth Hendron, manager at The Observatory in the Grand Central Belfast.

drinksnews

BELFAST BARTENDER SET TO VISIT THE HOME OF JOSE CUERVO

PROXIMO HOSTS SEARCH FOR BELFAST’S BEST MARGARITA IN LA TAQUERIA

ecently, Jose Cuervo challenged bartenders across Northern Ireland to submit their own creative twist on the renowned tequila cocktail to be in with a chance of winning the title of Belfast’s Best Margarita. The competition, which took place at La Taqueria on Castle Street in Belfast, welcomed experimentation and originality from the best in the business. By definition, a margarita is made by using tequila, sweetener and citrus but this competition aimed to mix things up, and bartenders were given free rein to introduce new ingredients to the mix, sweet or spicy. Many of the recipes submitted fused traditional ingredients with more alternative options including homemade syrups and tinctures. Along with achieving the envied title of Belfast’s Best Margarita, the lucky winner received an unforgettable trip to the home of Jose Cuervo in Tequila, Mexico. The Cuervo family has been making tequila for over 200 years and the bartender will experience first-hand the intricate details of tequila production from the master distillers. Experience, craftsmanship and family recipes have been handed down generation to generation in the Cuervo family which has led to the existing portfolio which includes Jose Cuervo Especial, Jose Cuervo Tradicional and Reserva de la Familia. 30 • HRNI SEPTEMBER

From left, Joe Gowdy, La Taqueria; winner Johnny Shaw; Mark Glover, Hospitality Review; and Oliver Pergl, tequila specialist, Proximo.

The method in which the famous cocktail was made was left to each individual and the selection process was incredibly difficult for the judges. From all of the entries, only six were chosen to compete in La Taqueria on the day. The finalists did not disappoint the crowd that gathered to support them including friends, family and tequila enthusiasts. As well as using Jose Cuervo Tradicional Silver, the criteria for judging included inventiveness and quality in both the recipe and presentation, as well as a high level of technical skill. The day kicked off with a masterclass from tequila specialist Oliver Pergl, who was joined by Hospitality Review NI’s, Mark Glover and Joe Goudie from

popular Mexican restaurant La Taqueria to judge the Cuervo challenge. Johnny Shaw from One Goose Entry, triumphed on the day with his margarita which saw him mix Cuervo Tradicional Silver with a homemade citrus sec, agave, habanero syrup and a lime citric solution, served over hand carved ice, finished with a citrus hydrosol spray and served with a side of deep fried foraged sea lettuce for the optional salt component. Create your own innovative concoction at home using Jose Cuervo Tradicional Silver or stick to the classic Tommy’s Margarita.

TOMMY’S MARGARITA RECIPE

50ml Jose Cuervo Tradicional Silver 30ml Fresh Lime Juice 15ml Organic Agave Syrup Wedge of lime to serve

METHOD

In an old-fashioned glass, combine Cuervo, fresh lime juice and organic Agave Syrup over ice Garnish with lime. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

pubnews

MARY PETERS PULLS A PINT IN THE DARK HORSE Mary Peters in the Dark Horse, Belfast.

ulling a pint in the Dark Horse has ticked off one of Dame Mary Peters’ bucket list to-dos, as part of the celebrated sport star’s final push in the Mary’s Race to a Million fundraising campaign ahead of her 80th birthday next year.

For more than 40 years, the Mary Peters Trust has played a huge part in the lives of thousands of young sportsmen and women, both able bodied and disabled, to help realise their sporting dreams by providing financial support. Mary’s Race to a Million campaign was launched two years ago and has already raised two thirds of its target. As the finish line looms, the Trust has launched a series of events that will culminate in a grand gala ball at Titanic Belfast on May 31, 2019. “Over recent months, I’ve really enjoyed meeting so many lovely people who have joined me in ticking various challenges off ‘my bucket list’, including abseiling, zip-lining and today pulling my first

pint in the Dark Horse in Belfast with my old friend Willie Jack,” said Dame Mary Peters CH, DBE. “Northern Ireland really is a hot-bed of young sporting talent performing on a global stage and I’m delighted to say the Mary Peters Trust has assisted many of our sports stars to achieve their sporting dreams.” Beneficiaries include all six of the Ulster players in the Irish Hockey World Cup finals, Carl Frampton, Graeme McDowell, Paddy Barnes, Michael Conlan, Kelly Gallagher, Bethany Firth, Michael McKillop and Gold Medal Gymnastic Commonwealth Games 2018 Rhys McClenaghan. For more information, visit www.marypeterstrust.org.

BACKYARD PICNIC CONCEPT MAKES THE MOST OF SUMMER HEATWAVE T

he National Grande Café in Belfast created a picnic for its sun trap beer garden in the heart of the city’s bustling Cathedral Quarter this summer to make the most of the heatwave. Picnickers can enjoy a jug of the finest cocktail creations served to an especially reserved table, before diving into an abundance of eclectic picnic treats, including a range of sandwiches, fresh fruits and cream, freshly prepared light bites and a selection of sweet treats and fancies, all packed into a personal hamper.

Produce includes falafel balls, tahini and sriracha; black and white pudding scotch eggs; olive, sun blushed tomato and feta salad; Chicken, mayo and tarragon sandwich; Eton mess and pretzel bombs. Vegetarian and nongluten picnic substitutes are also available. Cocktails include the fruity gin-based Pink Picnic, a tropical grapefruit vodkabased cocktail Belvedere Cooler or a refreshingly cool Summer Spritz, while a bottle of Veuve Clicquot champagne can be added to the picnic.

The picnic concept was offered every Saturday and Sunday throughout the summer from 12 to 4pm.

KNORR GREAT CARVERY NAMES REPORT HIGHLIGHTS PUBS MAKING THE SHORTLIST COUNTIES WITH GREATEST fter strong entries from the length and breadth of the CONCENTRATION OF PUBS Afour provinces, the 2018 KNORR Great Carvery compe-

ew research has revealed which Northern Ireland counties have the most pubs within a square mile. Blundstone collated the data to reveal which counties had the most pubs packed into the smallest space. Co Antrim came out on top with 0.29 pubs per square mile, with 346 pubs throughout the county. Co Down was in second place with 0.24 pubs per square mile and 227 pubs in total. Third place was tie with both Co Londonderry and Co Armagh having 0.18 pubs per square mile. However, Derry had 143 pubs to Armagh’s 76. Next up was Co Tyrone with 127 pubs, at 0.10 per square mile. Bringing up the rear was Co Fermanagh with just 55 pubs and 0.08 per square mile. www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

tition has announced its shortlist of competitors vying for the overall titles of Great Carvery Pub of the Year and Hotel of the Year. The Market Yard in Limavady, Co Derry has been named as a finalist in the Ulster category, alongside The Fiddlers in Carrickmacross, Co Monaghan, while Hotel category finalists include Killyhevlin Hotel, Enniskillen, Co Fermanagh, Benedict’s of Belfast, Co Antrim and the Bailie Hotel, Bailieborough, Co Cavan. The shortlisted nominees will receive a visit from the team of mystery diners to determine who serves the best carvery in the chosen pubs and hotels in each province. Provincial pub and hotel winners will be announced on September 10, followed by the crowning of the overall titles on September 21. SEPTEMBER HRNI • 31

hospitalityulster

HOSPITALITY ULSTER BRINGS LONG LIVE THE LOCAL CAMPAIGN TO NORTHERN IRELAND

Colin Neill

ver since we were founded in 1872, we have proudly fought to protect our fantastic pubs and bars. Campaigning to have them recognised and valued as the true social and economic asset they are. Fast forward to 2018 and Hospitality Ulster continues to lead the campaign for a better deal. Fighting against a range of outdated legislation and unsustainable taxes like business rates and beer duty, which are killing our pubs. Building on a strong alliance with UK counterparts, Britain’s Beer Alliance and the British Beer & Pub Association, Hospitality Ulster is proud to bring the Long Live The Local campaign to Northern Ireland. The campaign highlights the vital contribution pubs make to our way of life, and the threat they face from a range of tax pressures. It also incorporates a focused call to sign a petition and encourages the general public to write to their MP to ask for a cut in beer duty. The campaign, which has taken six months to develop, including extensive strategic and creative development

driven by consumer research, is supported by a £3m investment each year for at least the next three years. It will comprise of striking nationwide posters, regional press advertising, a cinematic online film and extensive social and digital advertising, reaching almost 20 million pub goers and industry staff. The level of beer duty in the UK is already three times the EU average and 12 times higher than Germany - if this continues to increase, beer sales will fall, pubs will continue to close, communities will lose a vital asset and jobs will be lost, the new campaign will argue. There will be a full programme of MP lobbying events from mid-July through to the budget in November, developed and implemented in conjunction with HU partners the BBPA and other industry body colleagues who have successfully worked together on previous campaigns to lobby for fairer taxation. Hospitality Ulster Chief Executive Colin Neill said: “Hospitality Ulster has long defended our great local pubs, and we are proud to bring the Long Live The Local campaign to Northern Ireland - I

strongly encourage licensees to get involved in the campaign. David Cunningham, programme director for Long Live The Local, said: “The punitive beer tax, in conjunction with the other tax pressures from VAT and increasing business rates, are without doubt the biggest challenges facing the pub and beer industry right now. “Between 2008 and 2013, the industry experienced the devastating impact of a five year escalator policy on beer duty. “In five years, we saw beer sales decline by 24% in pubs, 5,000 pubs closed and 58,000 pub and brewing related jobs were lost. “We need a cut in beer duty and, in the current political and economic climate, we recognise that this is not going to be easy to achieve. “It will require a step change in approach from the whole industry, but we cannot allow beer tax to increase again. “Our campaign will show the positive role that local pubs play in our lives and remind people that pubs play a vital role in villages, towns and cities.”

GET YOUR FREE IN-PUB ACTIVATION KIT NOW - SEARCH ONLINE ‘HOSPITALITY ULSTER’ OR VISIT

WWW.LONGLIVETHELOCAL.PUB

• THERE ARE OVER 15,000 FREE IN-PUB ACTIVATION KITS CONSISTING OF BEER MATS, TENT CARDS AND POSTERS. • THERE WILL ALSO BE A RANGE OF SOCIAL AND DIGITAL ASSETS AVAILABLE FOR LICENSEES, ALLOWING THEM TO PROMOTE THE CAMPAIGN THROUGH THEIR OWN WEBSITE AND SOCIAL CHANNELS. 32 • HRNI SEPTEMBER

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

W W W W W

13225_L

SIGN THE PETITION TO CUT BEER TAX

WWW.LONGLIVETHELOCAL.PUB WWW.LONGLIVETHELOCAL.PUB WWW.LONGLIVETHELOCAL.PUB WWW.LONGLIVETHELOCAL.PUB WWW.LONGLIVETHELOCAL.PUB

13225_Launch_Campaign_In-Pub_A4_Posters.indd 1

31/07/2018 16:22

hotelnews

ndras Hotels’ flagship property, Crowne Plaza Belfast, has completed the first phase of a £5m investment programme in guest bedrooms at the four-star property in Shaw’s Bridge. This refurbishment will see 33 new bedrooms added, alongside a significant upgrade of the property’s guest bedroom accommodation across all 120 bedrooms. New executive club rooms have been completed, and a floor added for the exclusive use of IHG Rewards Club members. Consarc Architects and Philip Rodgers Design have collaborated on the design, which includes new bespoke furniture and soft furnishings, air-conditioning, Wifi and all new bathrooms. Over the past three years, all public areas in the hotel have been upgraded including a complete refurbishment of the Grand Ballroom, Malone and Laganview wedding suites, remodelling the lobby and creation of the Great Oak Conference Centre. “We have been working extremely hard over the past number of years to

CROWNE PLAZA COMPLETES FIRST PHASE OF £5M INVESTMENT

From left, Paul Jackson, Consarc Design; George Graham, general manager at Crowne Plaza; Stacey Feeney, conference and banqueting manager; and Ronan Donaghy, Philip Rodgers Design.

ensure that the Crowne Plaza offers a luxury, comfortable stay with the very best services, amenities and hospitality offering to rival any in Ireland,” said Rajesh Rana, director of Andras Hotels. “Our conference and wedding market remains incredibly strong and we are proud to have the largest conference offering in Belfast and the most fantastic wedding venue offering, catering from 50 to 500 guests.”

GALGORM RESORT & SPA SCOOPS GLOBAL AWARDS

From left, Mid and East Antrim Borough Council Mayor, Cllr Lindsay Millar; Colin Johnston, GM of Galgorm; and Joanna Evans and Linda Cooper, executive managers for the World Luxury Spa & Restaurant Awards.

algorm Resort & Spa has picked up two awards at the World Luxury Spa

& Restaurant Awards 2018, with its Spa at Galgorm named Best Luxury Countryside Spa (UK) and its 3AA Rosette River Room Restaurant, Best Luxury Hotel Restaurant (Northern Europe). The venue also played host to the July 14 awards, which attracted over 200 guests including VIPs, luxury spa and restaurant owners from 42 different countries, and global media. It was the first time the event had been held in the UK or Ireland. “The hosting of these awards marks another milestone on Galgorm’s journey to becoming an internationally renowned destination spa,” said Colin

Johnston, GM at Galgorm. “The Resort has invested more than £35m over the past 10 years, and we have plans for further expansion of over £14m over the next five years. “The vision behind our continued growth is a commitment to enhancing the tourism infrastructure in Northern Ireland by delivering world-class facilities and providing an unrivalled customer experience.” Future plans include an additional 64 new bedrooms, an exclusive roof top spa, additional external spa garden and executive lounge.

HANNAN & HASTINGS FORM A MEATY PARTNERSHIP

astings Hotels is now sourcing all of its beef, including Himalayan saltaged beef, steaks, Sunday roasts and Glenarm Shorthorn burgers, exclusively from award-winning Moira supplier Hannan Meats. The hotel group has been working with Hannan Meats for 20 years but will now exclusively source beef for all seven Hastings Hotels from the Moirabased company. “Food provenance is of major importance to us as a group and it is well-known that we are dedicated to supporting local producers,” said Howard Hastings, managing director of

34 • HRNI SEPTEMBER

Hastings Hotels. “Our chefs take pleasure in creating wonderfully seasonal dishes with the meat of remarkable taste and provenance from Hannan; for example, in our Seahorse Restaurant in the Grand Central Hotel, the menu boasts a signature Beef Wellington to share and Cooked Blade of Northern Irish Beef or Salt Aged Glenarm Sirloin Steak.” Peter Hannan, from Hannan Meats, said: “The beef in Northern Ireland is second to none. We are proud to have

From left, Peter Hannan from Hannan Meats and Howard Hastings of Hastings Hotels.

developed the Glenarm Shorthorn scheme for our local farmers and we are delighted with the awards we continue to win, because of our Himalayan salt ageing chamber, our skilled butchers, and the quality of the beef we can source. “We have been working with Howard and his very talented chefs for many years and are delighted to have been awarded exclusivity for all his beef purchasing.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelnews

EASYHOTEL BELFAST OPENS ITS DOORS

TRIED TASTED

reland’s first easyHotel guest accommodation has officially opened its doors to the public, ahead of schedule, following receipt of certification. Located on Howard Street, Belfast, the venue is reporting strong momentum From left, Kevin Baird, director, and in early bookings David Crowe, owner/developer. with expectation of a successful first quarter in operation. The team bringing the easyHotel brand to Ireland includes David Crowe from Holywood and Kevin Baird from Belfast, who have worked with local contractors and designers to make their first venture in the hospitality industry a success. Featuring a range of accommodation including family, double and superior rooms across four floors, the hotel also offers facilities to cater for guests with disabilities and free WiFi throughout. Attached to the entrance is Coffee 24 Howard Street, a new coffee shop serving a range of coffee, sandwiches, cakes and pastries.

ROSS PARK HOTEL UNVEILS NEW WEDDING PAVILION

oss Park Hotel has opened a bespoke wedding pavilion following a significant expansion project and £400,000 of support from Ulster Bank. Owner Carmichaels NI recently carried out extensive refurbishment works revamping existing facilities, including the lobby and main function space. The investment also supported creation of a unique wedding pavilion, allowing civil marriage ceremonies to take place in a stand-alone venue at the hotel on the outskirts of Ballymena. With capacity for up to 120 guests, the wedding pavilion overlooks a wooded area and tranquil gardens, boasts a stained-glass window and features state-of-the-art technology including camera equipment to live-stream weddings to family or friends unable to attend.

BUSHTOWN HOTEL INVESTS £300,000 IN REFURBISHMENT

ushtown Hotel, Coleraine has completed the first phase of an expansion programme, renovating its reception area and all 39 bedrooms, following a £300,000 investment supported by First Trust Bank. “We listened to what is important to guests and have focused our efforts on modernising the hotel whilst still maintaining its traditional family feel,” said Kieran McGilligan, part owner and managing director of the Bushtown Hotel. Phase Two will see the hotel remodel its restaurant and public areas to capitalise on Northern Ireland’s growing wedding industry. www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

WHERE:

MALDRON HOTEL BELFAST CITY, 20 BRUNSWICK STREET

WHEN:

JULY 25

WHY:

TO SEE STEVE EARLE & THE DUKES AT THE LIMELIGHT

WHAT:

DINNER, BED & BREAKFAST

THE VERDICT: Maldron Hotel Belfast City is centrally located, with special parking rates available at the nearby Great Northern. However, on-street parking was easily found right by the hotel (unmetered between the hours of 6pm and 8am). The hotel decor is modern and stylish with the reception lobby flowing into the bar, and onward past lifts towards the restaurant, generating an inviting buzz of activity. Unlike some venues where you end up loitering awkwardly in front of the reception wondering if invisibility is your secret superpower, four smiling faces awaited us at check in. Our 12th floor room afforded great city views without any street noise, in spite of the Maldron’s location in the midst of the lively Linen Quarter. It was spacious, comfortable, clean and well kitted out with everything you would expect from a 4-star hotel. Back downstairs for dinner, and service was plentiful, attentive and delivered with a bit of craic, creating a casual and welcoming - rather than stuffy - atmosphere. And the food itself over-delivered on expectation. The menu is diverse and appealing, the portions generous and the quality high, with many of the flourishes of fine dining. Starters were particularly standout, and packed with flavour, while our main course choices of espetada on suspended skewers and deconstructed fajitas brought theatre and fun to the table. A shared pineapple tarte tatin, made to order, was worth the wait. The breakfast buffet the next morning was fairly standard. In summary, Maldron Belfast City is a competitively-priced addition to the City Centre offer, with a great location and a high standard of food and service. Would we stay again? Definitely. And, yes, Steve Earle was great as well… Would you like to see your restaurant, bar, hotel, tourist attraction or product featured in Hospitality Review NI Tried & Tasted? Contact m.glover@independentmagazinesni.co.uk.

Menu Starters Crab cake, cucumber, lime, aioli Ham hock terrine, pickled vegetables, mushroom duxelle, toast Mains Espetada, chicken, merguez sausage, crusty bread, aioli, tomato salad, fries Chicken fajita, warm tortilla wrap, jalapeno relish, cheddar, salsa & sour cream, fries Sweets Pineapple tarte tatin, coconut ice cream Wine Saint Clair Vicar’s Choice Sauvignon Blanc Moreau Pinot Noir SEPTEMBER HRNI • 35

hotelprofile

THE STATS HOTELHUB ROE PARK RESORT, LIMAVADY

ell established as a popular getaway destination, the Roe Park Resort will shortly begin another phase of development aimed at facilitating its ambitious growth plans. “The refurbishment of the Roe Park Suite will begin in January 2019, expanding our function room facilities, increasing and modernising the current space available to wedding parties, and for conferences and events,” says Sinead McNicholl, marketing manager of Roe Park Resort. “We are already seeing the benefit of this in increased interest in wedding bookings for the year ahead. Our refurbishment and expansion plans will also see the renovation of our restaurant, Greens, in early 2019 as well as a phased refurbishment of our rooms.” Marshall reports another strong year of trading for the Resort, following a string of accolades including 2018 Golf Hotel of the Year at the Irish Hotel Awards and 2018 Hotel & Spa of the Year at the Travel and Hospitality Awards. Golfers Guide to Ireland recognised employee Terry Kelly as Golf Manager of the Year, while the hotel was also named Golf Resort of the Year at both the Irish Hotel Awards and Ireland Golf Tour Operator Association Awards. “Another highlight for us this year, was launching our autismfriendly room, making us the first Autism Friendly Hotel in Northern Ireland,” says McNicholl.

36 • HRNI SEPTEMBER

HOTEL OPENED: June 1, 1995 OWNERSHIP & HISTORY: Ownership has not changed since the hotel was built and opened in 1995, preceded by the golf course in 1994. It was extended to facilitate more bedrooms in 2002 and, in 2007, an additional £200,000 was invested in five luxury rooms. Roe Park has extended both Greens Restaurant and the Coach House Restaurant through an investment of approximately £2m. In 2006, a further £1m was invested to develop its spa facilities, establishing Roe Park as a premier spa destination offering a range of relaxation treatments and beauty therapies with 12 treatment areas, sauna, steam suite, heated pool and a gymnasium. Roe Park has also invested in excess of £1m in the golf course in recent years, and the resort boasts an 18-hole parkland golf course surrounded by breath-taking views of the Roe Valley. The Roe Park Golf Training Academy offers private or group lessons with PGA accredited professionals as well as the latest features in golf tuition technology, such as the V1 video swing analysis system. EMPLOYEES: 72 contract employees and 136 casual ROOM NUMBERS: 118 stylish en-suite rooms that blend the charm of a country house estate with modern luxuries and conveniences, and one self-catering lodge which sleeps up to 11. STAR RATING: 4-star STYLE: 18th century manor house with modern luxuries. MARKET POSITIONING: Leisure, groups, golf, weddings and corporate events. GUEST PROFILE: Its location makes the hotel attractive to tourists visiting the North Coast, families, couples on a romantic getaway, tour groups, or girls’ breaks to visit the award-winning spa. USPs: Perfect location for exploring the North Coast and nearby attractions such as Derry~Londonderry and the Roe Valley Country Park. The resort’s award-winning facilities means that there is something to suit everyone. Families can enjoy the heated pool which also includes an adjoining kids’ pool. Guests can also visit the relaxing spa and health club and award-winning golf course or dine in the two on-site restaurants. FOOD & BEVERAGE: The resort has two restaurants the Coach House Brasserie and Greens Restaurants. The brasserie is open daily from 10am to 10pm and offers an extensive menu suitable for the entire family. As an alternative option, Greens Restaurant is a great setting for a special family occasion or romantic meal. Both restaurants are Taste of Ulster accredited and use the best in local produce. The resort also has two bars, the Coach House Bar and O’Cahan’s Bar, offering two relaxing bar areas for guests.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tourismnews-attractions

CRANNAGH ACTIVITY CENTRE ANNOUNCES £25,000 EXPANSION C

rannagh Activity Centre, Coleraine, in conjunction with The Edge Watersports, is investing £25,000 to increase its existing waterpark by 40% to over 2,500 square meters. The expansion plan has created 12 new jobs at the £2m Crannagh Marina Complex, located on the banks of the Lower Bann between Coleraine and Portstewart. “As one of Northern Ireland’s largest waterparks, we offer a wide range of activities from water skiing, wakeboarding and banana boating to tube rides, kayaking and stand up paddle boarding,” said Rob Skelly, owner of The Edge Watersports. “Due to the recent £25,000 expansion, our staff numbers have now increased from 20 to 32, with 25 of these jobs being fulltime and seven part-time.” The Edge Watersports is one of the longest established activity providers on the north coast, moving from Ballymoney to Coleraine in 2015. It attracted 18,000 visitors in 2017, expected to exceed 20,000 this year. Seamus Carey, owner of Crannagh Marina Complex, said: “We have ambitious plans for the complex. In the next six to 12 months, we will be constructing on-site accommodation. Phase 1 will provide over 30 bedrooms, with luxury cabins and luxury camping pods offering magnificent views over the River Bann.

From left, Rob Skelly, owner of The Edge Watersports at Crannagh Activity Centre, Coleraine and Seamus Carey, owner of Crannagh Marina Complex, Coleraine.

“The Crannagh Marina, which currently offers over 200m of pontoons and has a large number of deep water moorings, also plans to increase its size to allow even more boats and larger boats to berth.” The Crannagh restaurant and wedding venue is also located within the complex.

JOURNALISTS ‘SAIL’ INTO TOWN FOR FOYLE MARITIME FESTIVAL

GLOBAL RECOGNITION FOR NI YEAR OF FOOD & DRINK

he Food NI-driven Year of Food & Drink 2016 has been shortlisted for the Best Food Destination category in the prestigious International Travel and Tourism Awards. The campaign, the first to be held in Northern Ireland, is among four regions shortlisted for the award with the winner to be announced during a ceremony at London’s Grade I-listed Tobacco Dock on November 6. “Our year-long focus on food and drink has gained recognition for Northern Ireland as a destination for great food and drink, an important aspect of tourism,” said Michele Shirlow, chief executive of Food NI. “Year of Food & Drink was a hugely successful initiative which was supported by public and private sector bodies and united the wider community in showcasing the quality, innovation and variety of food and drink processors and the hospitality sector.” More than 70 nominations were made across 13 categories, with the awards celebrating the very best of travel and tourism on a global scale, recognising the outstanding successes of destinations, tourist boards, private sector companies and individuals.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

From left, Catherine Gray, Tourism NI; Kathy Mangan, National Geographic Traveler magazine; Stephen Hartshorne, Go Nomad travel blog; Cherie De Lory, En Route magazine (Westjet); Natalie Husquin, Maxx Sud Presse and Karen Henderson, Visit Derry. (Photo credit: Lorcan Doherty)

nternational journalists – from the US, Canada, and Belgium – visited Londonderry in July to experience the spectacular Foyle Maritime Festival as guests of Tourism Ireland, in conjunction with Tourism NI. Over a weekend, the journalists experienced all aspects of the festival, including personal tours of the Clipper yachts given by crew members. They also had a chance to get close to the water during a river safari in open canoes and had front row seats for the ‘Voyages’ showcase, which included a parade of illuminated boats, tall ships and Clipper race yachts, as well as a pyrotechnic finale. On dry land, the group enjoyed a walking tour of the city and visited the Guildhall, Museum of Free Derry, Tower Museum and the new Siege Museum and Visitors Centre. “Their visit is another important opportunity to shine a spotlight on the city and its maritime culture,” said Niall Gibbons, CEO of Tourism Ireland. “We are confident that the articles the journalists will write will inspire their readers around the world to come and discover the city for themselves.” SEPTEMBER HRNI • 37

tourismnews-golf

NEW CAMPAIGN LEVERAGES 2019 OPEN AT ROYAL PORTRUSH W

ith the eyes of the golfing world on Carnoustie for the 147th Open Championship in July, Tourism Ireland in conjunction with Tourism NI launched a new US campaign to highlight Northern Ireland’s world-class golf ahead of Royal Portrush hosting The Open in 2019. The campaign includes a 30-second ad airing on the popular NBC Golf Channel, reaching millions of households across the US, while email marketing targeted around 560,000 Golf Channel subscribers. In addition, two episodes of Ginella’s Journeys to Northern Ireland re-aired during the week after The Open. Ginella’s Journeys is a segment on the Golf Channel show Morning Drive, one of the network’s most popular shows.

“Tourism Ireland has an extensive marketing programme under way this year, to highlight our world-class golf and encourage more Americans to consider a golfing vacation in Northern Ireland,” said Niall Gibbons, CEO of Tourism Ireland. “In particular, we are highlighting the 148th Open which will take place at Royal Portrush next year. Our message is that Northern Ireland offers American golfers the complete package – with some of the very best links golf in the world, stunning scenery and the warmest of welcomes. “Our aim is to build on the success of 2017, when we welcomed around 257,000 North American visitors to Northern Ireland.” This golf campaign complements

Tourism Ireland’s successful Home of Champions campaign, which runs on the NBC Golf Channel and on golfchannel. com around the Majors – reminding golfers across the US about our fantastic golf courses where our champions honed and perfected their skills. Tourism Ireland is also promoting our superb golf courses on Ireland.com and through social media. The Martin Hall Golf Academy, which takes place at Royal Portrush later this year, is also being highlighted on the Golf Channel, with viewers invited to come and join Martin Hall in Northern Ireland; the academy is also being promoted to some 2 million subscribers to Revolution Golf (digital learning platform owned by NBC) and in Golf Odyssey magazine.

IRISH OPEN BOOSTS ULSTER’S GOLF TOURISM PROSPECTS CANADIAN GOLF A

and expressions of successful Dubai interest in Ballyliffin Duty Free Irish and this interest in Open at Ballyliffin Irish golf is only set in July, attracting to increase when The 94,000 visitors, is Open Championship boosting prospects comes to Royal for golf tourism Portrush, another of across the island of our member courses, Ireland, according to From left, John Farren, general manager, in 2019.” North & West Coast Ballyliffin Golf Club; Sinead El-Sibai, senior vice president of Marketing, Dubai Duty North & West Links Golf. Free; Martin Donnelly, business development Coast Links manager at Failte Ireland; and the Simon Alliss, The tour operator championship director, Dubai Duty Free Irish Open. promotes a range reports a 25% of bespoke golf tour packages to its full increase in its golf package sales since member courses including Ballyliffin, 2014, with 2018 and 2019 figures also Royal Portrush, Carne, Enniscrone, said to be strong. Donegal, Narin & Portnoo, Rosapenna, “Ireland has always been renowned Castlerock, Portstewart and Ardglass, as a quality golf tourism destination, as well as associate member courses attracting visitors from all over the Galway Bay and Portsalon. world,” said John McLaughlin, CEO of In the four-year period from 2014 to North & West Coast Links Golf Ireland. 2017, its member clubs experienced “However, there is no doubt that the significant growth in green fee income, resurgence of the Dubai Duty Free Irish including a 60% increase for Portstewart, Open as one of the biggest events on according to the tour operator. the European Tour has helped increase Total green fee revenue generated awareness of our amazing golf product across these clubs during the four years and boosted visitor numbers in the was well in excess of €5m per year, lucrative golf tourism sector. generating in excess of an estimated “We are currently growing at a €50m annually for the regions in which rate of approximately 10% per year the clubs are based. which has enabled us to invest in new North & West Coast Links also personnel, new administration systems and our website, as well as upweight our develops tour packages with a range of partner hotels including The Bushmills marketing and promotional campaigns. Inn and Hastings Hotels. “Already, we are receiving messages 38 • HRNI SEPTEMBER

PROFESSIONALS ‘PUTT’ CAUSEWAY COAST ON THE MAP

group of top Canadian tour operators – all specialists in golf tours – has been visiting the Causeway Coast as guests of Tourism Ireland, Air Canada and Tourism NI. During their time here, the group had the opportunity to test their golfing skills at Royal Portrush and at Portstewart Golf Club. They also enjoyed some sightseeing along the Causeway Coast, with stops at the Carrick-a-rede Rope Bridge, the Giant’s Causeway and Bushmills Distillery. Promoting golf in Northern Ireland is a focus for Tourism Ireland in Canada and in other golf markets around the world.

Canadian golf tour operators. (Photo credit: Paul Nash)

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tourismnews-travel

BELFAST CITY AIRPORT REFURBISHES ITS DUTY FREE NEWLY REFURBISHED WORLD DUTY FREE AND WH SMITH UNITS HAVE OPENED THEIR DOORS IN GEORGE BEST BELFAST CITY AIRPORT.

he works complete the first phase of an ongoing £15m infrastructure investment aimed at further enhancing the customer experience. The new, improved retail units now boast 552 square metres of retail space, which is an overall increase of just over 30%, in addition to an increased product range. “Passengers will notice a huge improvement to the Departure Lounge,” said Joanne Deighan, commercial manager at Belfast City Airport. “The walk-through design within World Duty Free allows our passengers to easily see the brands available as they move through the Departure Lounge and into

From left, Joanne Deighan, commercial manager at Belfast City Airport; Ciara Hamill from World Duty Free; and Ryan O’Hara from WH Smith.

WH Smith which overlooks the front of the airport. “Over the summer months, we expect to welcome approximately 10,000 passengers through the terminal each day so it’s fantastic to provide these customers with a world class travel retail experience that will really enhance the customer journey. “Later this summer, we will complete upgrade works to the security area allowing departing passengers to be processed much more efficiently and, towards the end of the year, passengers will be able to take advantage of an improved food and beverage offering.”

MOUNT CHARLES SECURES MULTI-MILLION POUND FLYBE CONTRACT

From left, Trevor Annon, chairman at Mount Charles; general manager of the Flybe Training Academy; Gavin Annon, head of Sales and Marketing at Mount Charles; and Simon Waite, general manager of Fed & Watered at Exeter Airport.

ount Charles has secured a fiveyear contract with Europe’s largest regional airline, Flybe to provide facilities

management and catering services to the airline’s Exeter-based Training Academy and New Walker Hangar. The Belfast-based company is responsible for the daily operations of the Flybe Training Academy, which includes event management and hospitality, as well as for cleaning and onsite technical services. Mount Charles has opened two new food and beverage outlets for Flybe at both its New Walker Hangar headquarters as well as The Sky Café at the airline’s Training Academy. “For the last six years, Mount Charles has firmly established itself as the

exclusive food and beverage partner for Exeter Airport, with our Fed & Watered catering outlet and I am delighted that we are continuing to expand here,” said Trevor Annon, chairman at Mount Charles. Vincent Hodder, Flybe chief strategy officer, said: “The new cafeteria services have been particularly well received by all who have visited them to date. Both the new Sky Café and Hub at the Hangar areas have created the much-needed informal meeting and contemporary eating space for staff and visitors alike offering high quality, healthy food prepared freshly on site.”

TOURISM IRELAND HIGHLIGHTS NORWEIGAN FLIGHTS

NEW AIR ROUTE BOOSTS INWARD OPPORTUNITIES

ourism Ireland ‘wrapped’ Metro newspapers in New York and Boston with great images and information all about Northern Ireland in July. An eye-catching, four-page wrap highlighted holidays here and great value airfares with Norwegian to about 850,000 commuters in both cities as part of a new, four-week Tourism Ireland campaign to promote flights to Belfast from New York and Boston/Providence and to highlight Northern Ireland in the all-important US market. The wraps invited commuters in both cities to ‘Fly to Northern Ireland for as little as $115 one way’ and featured eye-catching photos of places like Belfast City Hall, Enniskillen Castle, Titanic Belfast, Royal Portrush and the Giant’s Causeway.

hree popular influencers from Spain – with a combined audience of over 675,000 followers – have visited Northern Ireland as guests of Tourism Ireland left, influencers Elena Morales, Victor and Tourism NI to highlight From Rodrigo and Veronica Martinez with Marta the new direct flight from Iglesias, Tourism Ireland. (Photo credit: Lorcan Doherty) Valencia to Belfast. “Visits like this are an invaluable part of our overall promotional programme, helping to get positive exposure for Northern Ireland through digital media and radio in Spain,” said Barbara Wood, Tourism Ireland manager Spain. “This new easyJet flight will help grow both leisure and business travel from Spain to Northern Ireland, making it easier for prospective holidaymakers to get here.”

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI • 39

q&a

A DAY IN THE LIFE WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Well the best part has been the success we have had in getting recognition as the body to speak to within tour guiding - we are the biggest, the best and the boldest! Tour guiding has evolved into all walks of life. Northern Ireland is unique; we are good at walking, talking, eating, drinking and thinking - no matter the weather. And we are friendly! The worst part is finding enough time to develop the product; there are a multitude of different kinds of tours that have yet to be rolled out, it’s simply a question of time. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? In a word - cohesion. But hopefully that is about to be addressed by a new grouping to bring all the different players to the ball game. And that is the Northern Ireland Tourism Alliance. From my point of view within Tour Guides NI, the challenge is proper training, and again that is something we are very much encouraging and promoting. OUTLINE A TYPICAL DAY As chairperson, my day is taken up with the affairs of Tour Guides NI and these are generally marketing, media, funding, etc. and keeping up to date with the committee, who actually do the work; in particular our secretary. I also still tour guide, which takes me everywhere, so I am very fortunate to be in a job that I love. Again, it’s apportioning time to fit everything in but ‘if you want something done ask a busy man’… or woman (that was close!) PROUDEST MOMENT OF YOUR CAREER TO DATE Definitely establishing a tour guide pathway with UU/ Belfast Met. It is vital that tour guides have the opportunity to become validated/accredited and be recognised as such; the TGNI Badge is the badge of the future.

KEN MARTIN

CHAIRPERSON, TOUR GUIDES NI WHAT IS YOUR CURRENT ROLE? I am chairperson of Tour Guides Northern Ireland (Tour Guides NI). Previously I was on the steering group that had this original idea three years ago, and we now have a membership of over 100 guides. I manage the association by prioritising a ‘to-do’ list that is forever changing and is endless! Tourism is evolving and so is Tour Guides NI, which is a blend of experience and boundless innovative energetic ideas. WHAT IS YOUR BACKGROUND? I have been a tour guide for over 10 years, I am a Blue Badge Guide and a member of the Institute of Tourist Guiding. I have been involved in various roles in establishing an allencompassing accredited tour guide association in Northern Ireland. Again, with help from TNI and UU/Belfast Met, we are now setting a new standard within tour guiding. I’ve always thought NI had a product which could be sold to everyone’s advantage. 40 • HRNI SEPTEMBER

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR Meeting so many different people, and surprising them with my knowledge; I guess it’s an ego trip. But Northern Ireland compares with anywhere else in the world, and we are still being discovered. Every season, TGNI members guide over 100,000 tourists and they love us! It’s very satisfying. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Go out for a dander with Mary. Unwind up in the Belfast Hills, and in particular Divis; come rain or shine, it is a magical place. There’s a wonderful view over Belfast with to the left Lough Neagh and to the right the Mournes. What else could one ask for? TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I am one of 10 children (five sisters) I have a twin brother, I don’t drink alcohol and I am as happy as can be.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

businessnews

GROWTH IN HOTEL SECTOR OFFERS SIGNIFICANT BOOST TO LOCAL TOURIST MARKET BY MARK CARRON, OSBORNE KING

ales and regular transactions aside, the expansion of the Belfast hotel market continues apace. The recent opening of the lavish Grand Central has transformed a dated office building into one of Northern Ireland’s most expensive hotel developments providing over 300 bedrooms (Northern Ireland’s largest offering) over 23 floors. Other new hotel developments this year to date include the AC Marriott, a first entry into the local market, Hampton by Hilton developed by Andras House, again the first on the island, the Dalata Group’s newest outlet trading as the Maldron and finally the independently-operated The Flint on Howard Street. All in all, this portfolio provides the city with another 1,000 bedrooms increasing the city stock by over 30%. Clearly many will ask how sustainable this level of development is, and if it is the latest fad to affect the property market? We have seen it before during the boom with the massive growth in residential housing turning into a crisis, the impact of which is still felt today. In short, the thriving hotel market today is different. During the troubles, hotel development was blighted and only for

the foolhardy due to the risks of running such a business in such a precarious environment. Today Northern Ireland is an attractive leisure option for many stemming from the Great Britain and Republic of Ireland markets, although the vast majority of trade business is still indigenous. Growth within the North American and Asian markets, however, will be key to our local market sustaining room rates and occupancy levels. Northern Ireland offers many attractions luring visitors to venues and locations such as the Titanic and the Giant’s Causeway. Other corporate magnets include the expanded Waterfront facilities for conferences which are geared up to attract bigger groups due to the increased hotel room availability. Furthermore, 2019 will see the return of The Open to Portrush and new hotel developments are also planned for this region as well as extensions to existing outlets. More striking concerns for hoteliers are likely to arise from operational issues such as staffing these new facilities and the rising employment costs for the service industry. With the uncertainty surrounding Brexit, the hospitality sector is well aware that suitable recruitment locally is falling well

short of demand thus leaving a huge void potentially. Northern Ireland will be competing with the Republic on the employment front which also benefits from higher wages and a VAT rate which is less than half that of Northern Ireland’s. Realistically, it is expected that the growth of hotels locally will decrease over the years. Whilst current supply and demand balances out, it should be noted that many of the two dozen hotel proposals in the planning pipeline will be axed and only those ‘first past the post’ will be successful. That said, it is very pleasing to note that the vast majority of new developments are being promoted by well-established hoteliers exuding confidence that these new ventures will be sustainable well into the future.

Mark Carron can be contacted on 028 90270016 or at mark.carron@osborneking.com

HOSPITALITY ULSTER ATTENDS NETWORKING EVENT

he William J Clinton Leadership Institute at Queen’s University Belfast recently hosted a business speed networking day at Riddel Hall for participants on the popular Mini MBA programme at the University. The intensive five-day Mini MBA programme, which is sponsored

by Allstate NI, delivers an extensive grounding in the essentials of management and leadership in business, giving participants an understanding of what to expect and how to maximise impact, as well as opportunities to network with global leaders in the business community.

From left, Darina Armstrong, chief executive at the Progressive Building Society; Alan Hill, buyer at Harry Corry; Paula Kennedy Garcia, vice-president at Convergys; Alan Cooke, head of Corporate Development at Secure Broadcast; Dr Joanne Murphy, interim director of the William J Clinton Leadership Institute at Queen’s University Belfast; John Healy, managing director at Allstate NI; Janice Spence, director at Donaldson McConnell & Co; Colin Neill, CEO at Hospitality Ulster; and John Armstrong, chief executive at CEF.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI • 41

appointments

TITANIC FOUNDATION WELCOMES THREE NEW BOARD MEMBERS T

itanic Foundation, the charity set up to preserve and promote Belfast and Northern Ireland’s maritime and industrial heritage, has appointed three new members to its Board following a recruitment campaign earlier this year. “We are delighted to welcome Denis Rooney, Mary MacIntyre and Alison Dowling to the board of trustees,” said Nicky Dunn, chair of Titanic Foundation. “This year Titanic Foundation marked our 10th anniversary by launching the Titanic Quarter Destination Plan, an ambitious plan which considers a range of projects aimed at making the area a globally recognised tourism destination. “One of our next projects is the Maritime Mile, which will connect the City’s iconic heritage waterfront from Clarendon Dock to Thompson Dock. We look forward to working with our new board members to preserve Belfast’s maritime and industrial heritage.” MARY MACINTYRE, OBE MacIntyre worked as a town planner in England and Ireland, in both the public and private sectors. A member of the DOE Senior Management Team and appointed chief planner in April 2013, she was awarded an OBE in the 2014 New Year’s Honours for services to planning and charity and is also an honorary member of the Royal Society of Ulster Architects.

From left, Mary MacIntyre OBE, Nicky Dunn OBE, Dr Denis Rooney CBE and Allison Dowling.

DR DENIS ROONEY, CBE Rooney trained as a chartered quantity surveyor and is director of Rooney Smith Associates. He has held a number of board and chair positions, most notably as chairman of the International Fund for Ireland, and a member of the NAMA Advisory Group. He was also chairman of the Nomadic Charitable Trust, where he was involved in overseeing the restoration and conservation of the SS Nomadic, and its subsequent transfer to Titanic Foundation in 2015.

ALLISON DOWLING Dowling is an experienced communications and corporate affairs director and is currently a senior consultant at Ulster University, specialising in marketing and communications. Prior to joining the University, she led Diageo’s communications and external affairs agendas across GB, as corporate relations director for Diageo Great Britain, and was also a former board director of the British Brands Group.

The new members are joining Dr Sally Montgomery OBE, Denis Power, Marie-Thérése McGivern, and Mark Beattie.

MANAGEMENT TEAM APPOINTED TO GRAND CENTRAL HOTEL BELFAST DEBORAH GALLOWAY DEPUTY GENERAL MANAGER Galloway has over 13 years of management experience within the tourism industry, including local hotels and Titanic Belfast. She will work closely with the Grand Central general manager to assist in the day-to-day running of the hotel. She launched her management career with Hastings Hotels, under the trainee manager programme, and has now returned to the company. DAMIEN MCDONALD FOOD & BEVERAGE MANAGER McDonald has been with Hastings Hotels for 15 years and was most recently the beverage manager in the Europa Hotel. He is responsible for overseeing the food and beverage operations throughout the Grand Central Hotel’s Grand Café, Seahorse Bar and Restaurant and The Observatory. 42 • HRNI SEPTEMBER

Grand Central Hotel Belfast, which began a phased opening over its 23 floors in June, has appointed its key management team, after Stephen Meldrum was named as general manager of the Hastings Hotels property earlier this year. DAMIAN TUMILTY EXECUTIVE HEAD CHEF Tumilty has over 20 years’ experience in the hospitality industry, and his previous employment includes Shu Restaurant and French Village. He is a part-time lecturer in Professional Cookery and has an Advanced Diploma in Culinary Arts in conjunction with Thames Valley University. He is responsible for leading the hotel’s culinary teams and researching and creating on-trend bespoke menus in the hotel’s eateries – the Grand Café, the Seahorse Bar and Restaurant and the Observatory. LAUREN COUGHLAN SEAHORSE RESTAURANT MANAGER Coughlan has over eight years of industry experience, some of which she gained at an international level, and holds a degree in Hospitality Management. She is responsible for the day-to-day running of the Seahorse Restaurant and Bar. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

AMUSEMENT & LEISURE

CLASSIFIEDS

AN EASY REFERENCE TO THE BEST FOR YOUR BUSINESS CATERING EQUIPMENT

COFFEE SUPPLIERS

NEXT ISSUE... OCTOBER 2018

DEADLINE: Editorial: FRIDAY 31 AUGUST Contact: Alyson Magee T: 028 9026 4175 e: a.magee@independentmagazinesni.co.uk Advertising: FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI â&#x20AC;¢ 43

DRINK DISTRIBUTORS

N. IRELAND CONTACTS CUSTOMER DEVELOPMENT MANAGER

Richard McCluskey 07971 508682 CUSTOMER DEVELOPMENT EXECUTIVES

Ryan Brown 07971 508739 Mark Boyle 07971 508171 Tel: 01962 762100 www.bacardi-martini.co.uk www.bacardi.com

COUNTERPOINT WHOLESALE IRELAND 14 Kilbegs Road, Antrim, Northern Ireland. BT41 4NN Tel: 0808 1011 610 Email: info@counterpointireland.com Web: www.counterpointireland.com National Sales Manager: Cathy Fox Tel: 07974 319551 Key Accounts Manager: Brenda McGale Tel: 078017 53562 Wine Manager: Jonny Callan Tel: 078017 53603 Account Development Executives: Belfast Denise Stone Tel: 078017 53552 Co Down Brendan Kearney Tel: 077958 17279 Armagh, Tyrone & Fermanagh Marie Mcintosh Tel: 077203 48111 Derry, Antrim & North-West Tyrone Emma Nugent Tel: 078017 53590

AVAILABLE FROM ALL GOOD WHOLESALERS 44 â&#x20AC;¢ HRNI SEPTEMBER

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

DRINK DISTRIBUTORS

4 Annagh Drive, Portadown, Craigavon, BT63 5WF Tel: 028 38333102 Fax: 028 38335916 www.jemccabe.com Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar

SCOTCH WHISKY Famous Grouse Whyte & Mackay Teacher’s The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O IRISH WHISKEY Connemara Single Malt Pearce Lyons Whiskies CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Jim Beam Double Oak Jim Beam Devil’s Cut Jim Beam Maker’s Mark RUM Brugal COGNAC Courvoisier BRANDY E & J Gallo De Lange Napoleon VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy GIN Ha’penny Mĺl Gunpowder Adnams Copperhouse Jawbox Malfy Bulldog LIQUEURS AND SPECIALITY DRINKS Jägermeister Aftershock Sourz Luxardo Drambuie Bols Liqueurs Glayva Galliano Irish Mist Midori Ouzo 12 Licor 43 PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Foxes Rock Adnams Kentucky Ales Boyne Brewhouse Kingfisher Shipyard IPA Hobgoblin CIDER Tempted Cider Armagh Cider PREMIUM MIXERS Fentimans

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

NEW ZEALAND Villa Maria Estate Esk Valley Mud House Leftfield AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Evans & Tate CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Geyser Peak CHILE Errazuriz Caliterra Gato Negro 35 South Acon Cagua Montes La Palma ARGENTINA Nicholas Catena Argento La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green FRANCE Cordier Mestrezat Chateau La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot GERMANY Three Princes ITALY Orsola Prosecco Bolla Prosecco Canti Villa Lanata Antinori Cantine Settesoli Gruppo Italiano Vini Santi SPAIN Faustino Raimat Legaris Bodegas Campillo Señorio De Labarta Pleyadas Codorniu Cava CHAMPAGNE Laurent Perrier Alfred Gratien Piper Heidsieck

SEPTEMBER HRNI • 45

DRINK DISTRIBUTORS

NELSON SAUVIN LTD - THE NEW NAME IN BEER

CONTACT US @NSCraftBeers enquiries@nelsonsauvin.co.uk Conall: 07813178552 Derek: 07908728710 Peter: 07789507559 OUR BREWERIES

NORTHERN IRELAND’S LEADING DISTRIBUTOR OF CRAFT BEER

NEXT ISSUE... OCTOBER 2018 DEADLINE: Editorial: FRIDAY 31 AUGUST Contact: Alyson Magee T: 028 9026 4175 e: a.magee@ independentmagazinesni.co.uk

Advertising: FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266

e: m.glover@ independentmagazinesni.co.uk

46 • HRNI SEPTEMBER

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

DRINK DISTRIBUTORS

NEXT ISSUE... OCTOBER 2018 TO ADVERTISE...

E N I L D

DEA

Advertising: FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk

NEXT ISSUE... OCTOBER 2018 TO ADVERTISE... Advertising:

FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk

FOODSERVICE

NEXT ISSUE... OCTOBER 2018 DEADLINE: Editorial: FRIDAY 31 AUGUST Contact: Alyson Magee T: 028 9026 4175

e: a.magee@ independentmagazinesni.co.uk

Advertising: FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266

e: m.glover@ independentmagazinesni.co.uk

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI â&#x20AC;¢ 47

INDUSTRIAL CLEANING

INDUSTRY ORGANISATIONS

INTERIOR FITOUT

Over 60 years’ experience specialising in refurbishment and fitting out: + Principal Contractor Specialist Joinery Manufacture + Solid Surface Fabrication + Planned and Reactive Maintenance

INDUSTRY ORGANISATIONS

+44 (0)28 9332 9000 info@mccuefit.com

mccuefit.com

web: www.instituteofhospitality.org/branches/northern-ireland email: nibranch@instituteofhospitality.org Chairman: Marianne Hood FIH Vice Chairman: Siobhan O’Sullivan MIH

Promoting professionalism within the hospitality industry through life-long learning.

48 • HRNI SEPTEMBER

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

PROPERTY CONSULTANTS

SEAFOOD

NEXT ISSUE... OCTOBER 2018 DEADLINE: Editorial: FRIDAY 31 AUGUST Contact: Alyson Magee T: 028 9026 4175 e: a.magee@ independentmagazinesni.co.uk

Advertising: FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk

SEAFOOD

Supplying Northern Ireland’s leading restaurants 1 Princess Anne Road, Portavogie, BT22 1DT E: sales@stillwatersfishing.co.uk

T: 028 4277 1316

NEXT ISSUE...

OCTOBER 2018 TO ADVERTISE... Advertising: FRIDAY 7 SEPTEMBER Contact: Mark Glover T: 028 9026 4266 e: m.glover@ independentmagazinesni.co.uk

RECRUITMENT

Reach more jobseekers with RecruitNI We have a range of packages on oﬀer. Contact a representative: Tel: 028 9055 4627 info@recruitni.com www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI • 49

q&a

THE LAST WORD SOCIAL

FAVOURITE FOOD: Chocolate FAVOURITE RESTAURANT: Hard to choose so many great restaurants at the moment, but Fratellis is my go to. LAST HOTEL YOU STAYED AT: London House Hotel (highly recommend) LAST BAR/NIGHTCLUB YOU VISITED: The National FAVOURITE PLACE IN THE WORLD: Santa Monica INDOOR CONCERT OR FESTIVAL: Festival LAST HOLIDAY: Weekend in London

DRINKS

FAVOURITE HOT DRINK: Vanilla latte FAVOURITE SOFT DRINK: Diet Coke BEER OR CIDER: Cider WHITE OR RED WINE: White wine WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Vodka COCKTAILS OR BUBBLY: Bubbly

NAME

EMER DOORIS

COMPANY

GRAND OPERA HOUSE BELFAST

for my own blog emerdblog.com, Gigging NI and Culture hub. I’m very lucky to have some fantastic experiences. So basically, I have no such thing as a typical day.

JOB TITLE

WHAT WAS YOUR FIRST JOB? Part time sales assistant in a local corner shop.

HOW LONG HAVE YOU BEEN IN THIS ROLE? I’m just a newbie, five months, but I’ve been working in the entertainment industry for eight-plus years.

ENTERTAINMENT

MARKETING OFFICER (DIGITAL)

DESCRIBE A TYPICAL DAY? Every day can vary so much when you work in theatre, but my typical day consists of lots of coffee and inspiration. I write copy, build webpages, compile marketing plans, track trends and review analytics. My job feeds both my creative and business drive. Some days I get to attend the shows (perk of the job). Outside of work, I blog on entertainment, lifestyle and arts, writing 50 • HRNI SEPTEMBER

FAVOURITE TV SHOW: The Handmaid’s Tale/Game of Thrones (sorry I can’t choose one) FAVOURITE FILM: Wizard of Oz/Gone with the Wind (sorry again) FAVOURITE ALBUM CURRENTLY LISTENING TO: More a Spotify list person but I’m looking forward to the new 1975 album. FAVOURITE BAND: Green Day LAST BOOK READ: Oh My God, What a Complete Aisling, Emer McLysaght and Sarah Breen FAVOURITE CELEBRITY: Joseph Gordon-Levitt

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Audrey Hepburn, Oprah, Billie Joe Armstrong, Joseph Gordon Levitt ONE ITEM YOU COULDN’T LIVE WITHOUT? My mobile. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Helena Bonham Carter WHAT IS YOUR IDEAL JOB? CEO FAVOURITE QUOTE? Frankly my dear, I don’t give a damn! THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? When you hit rock bottom, there’s only one way to go. When it rains, look for rainbows. When it’s dark, look for stars. INSPIRATION IN YOUR LIFE? My mum and dad; hardworking, honest, loving.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

Packaged brand in the NI On Trade

98% Â£23M

of bars in NI stock Coors Light bottles

Source: Nielsen MAT April 2018.

The On Trade value of Coors Light in Northern Ireland