SEPTEMBER 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
SEPTEMBER 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
THE 148TH OPEN HAILED AS A TRIUMPH FOR ROYAL PORTRUSH OPENING UP OPPORTUNITIES: AS THE 148TH OPEN GOT UNDERWAY AT ROYAL PORTRUSH, THE HOSPITALITY & TOURISM TRADE PUT THEIR MARKETING SKILLS TO GOOD USE PS8-11
WHAT DANNI DID NEXT: OVERWOOD, A NEW RESTAURANT AT BALLOO HOUSE IN KILLINCHY, OPENED IN JULY WITH CELEBRATED LOCAL CHEF DANNI BARRY AT THE HELM PS16-17
THE TOP 100 HOSPITALITY BUSINESSES 2020: NOMINATIONS OPEN ON WEDNESDAY, SEPTEMBER 25TH FOR THE THIRD ANNUAL ROUNDUP OF NI’S BEST HOTELS, PUBS & RESTAURANTS PS22-23
SHAPED BY SEA & STONE: MID & EAST ANTRIM COUNCIL’S BOLD NEW MARKETING STRATEGY IS PERSONIFIED IN UNIQUE ISLANDMAGEE CLIFF PATH ATTRACTION THE GOBBINS PS38-39 www.hospitalityreviewni.com
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arly indications suggest Royal Portrush hosting The 148th Open has provided a substantial boost to the Northern Ireland economy during the event, with its legacy impact already tangible in future bookings. Held over July 18-21, The 148th Open marked the championship’s first return to Northern Ireland for 68 years, and organiser The R&A has indicated it will definitely return with some reports suggesting the wait could be as little as five years. Practice days over July 14-17 attracted a record 61,000 golf fans, surpassing the 52,000 attending Hoylake in 2006, while competitionday attendance of 237,750 visitors was second only to 239,000 at St Andrews in 2000. An Irish champion added to the euphoria, with Tourism NI warmly congratulating Shane Lowry on his win, while welcoming praise from competitors such as Tiger Woods, who described the people of Northern Ireland as “absolutely fantastic” and the golf course as “unbelievable”. “Royal Portrush has not only broken records as the first ever Open to completely sell out, and the biggest Open ever to be held outside St Andrews, but also for the poetic story
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of the Championship’s historic return after such a long absence, our stunning scenery and our incredibly warm and welcoming people,” said John McGrillen, chief executive, Tourism NI. “I am hugely proud of, and commend all involved from my own team at Tourism NI, the volunteers, marshals, staff, bus and taxi drivers and accommodation providers to colleagues across Government, the PSNI, Translink, Roads Service, emergency services, Council, and The R&A.” Janice Gault, chief executive of Northern Ireland Hotels Federation, said: “The accommodation sector experienced a good uplift during the week and with a strong rate generated. The sentiment around the event is very positive with many businesses already reporting bookings for next year from the Golf sector.” Colin Neill, chief executive of Hospitality Ulster, said: “Our members in the North Coast area are in general reporting a fantastic trading period during The Open in all their sectors - food, drink and accommodation. “We have members already telling us that they have seen an increase in people coming to the area for golf.” Meanwhile, in a further boost to Irish golf, Adare Manor in Co Limerick was announced as host of The Ryder Cup 2026. SEPTEMBER HRNI • 3
editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.
Hospitality Review is a copyright of © Independent News & Media Ltd 2019
Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI SEPTEMBER
KEEPING MOMENTUM IN THE TOURISM SECTOR
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elcome to the September edition of Hospitality
Review. Summer is coming to an end, having failed to match the Mediterranean feel of 2018 but at least putting in a good enough show to ensure The Open at Royal Portrush wasn’t a complete washout. Visitors to the early practice days experienced the best weather of the week-long event but the sun made more than a few appearances throughout the week to show off the course to best advantage. And The 148th Open was certainly not a washout in the metaphorical sense, bringing a fantastic buzz to Northern Ireland far beyond the confines of Royal Portrush. Congratulations are due to the club, Tourism NI, police, fire and transport services and the vast network of volunteers for a fantastic collaborative effort, ensuring the event ran smoothly and looks set to return; potentially as early as 2024. Also to be applauded are the hospitality sector, wider business community and general public for embracing The Open and the visitors it brought to Northern Ireland, generating that all-important feel-good factor. Tourism NI has estimated an economic benefit for Northern Ireland of £80m, with broadcast coverage reaching 600m households worldwide. While it is too early to quantify the actual economic boost, Bert Mackay, general manager of Castlerock Golf Club - currently bidding for the 2021 Irish Open - gave some indication of the fillip experienced by clubs around the province as visitors arrived for The 148th Open. Among the interesting, and at times amusing, stats published on Mackay’s twitter feed, he said the week-long event resulted in 3,038 pints and 294 gins poured and 2,820 meals served at Castlerock Golf Club.
The benefit was also felt by clubs further afield, such as Cairndhu Golf Club – some 55 miles from Royal Portrush – which ran a successful promotion during the week offering a round of golf, Ulster Fry, pint of Guinness and commemorative gift for £55. After the euphoria around the event, August felt a bit flat but fortunately a collaborative venture between Tourism NI, Failte Ireland and Tourism Ireland, Taste the Island, is bringing momentum back into the tourism sector. While golf might not be everyone’s cup of tea, local food and drink undoubtedly has a vital role to play in developing Northern Ireland’s tourism offer. Taste the Island, which is also supported by Food NI, aims to build on the successful Year of Food & Drink in 2016 and NI’s subsequent recognition as Best Food Destination at the International Travel and Tourism Awards in London through a programme of special events from September to November. As with the Year of Food & Drink, the initiative is a great opportunity for the hospitality sector to get on board and make the most of the marketing tools available to innovate and build trade with a longer-term legacy in mind. Elsewhere in the magazine, we again traverse Northern Ireland in our profiles from the new Overwood restaurant at Balloo House in Killinchy and The Salthouse eco luxury hotel in Ballycastle to the thrilling Gobbins cliff path attraction in Islandmagee. As another month passes, we appear no closer to restoring Stormont or securing a Brexit deal, with dire warnings emerging of a recession for the hospitality sector, if not the wider economy, if a no-deal scenario proceeds. Signing off with a sigh…
Hospitality Review NI is a part of the Independent Press Standards Organisation (IPSO). If you believe you have been unfairly treated, you can contact IPSO in writing via its website for guidance on what to do. The service is free. IPSO can then advise on whether it’s likely you have grounds for a complaint and what to do about it. The normal procedure is for the complainant to then contact the publication’s editor directly. If no agreement is reached, the complainant can go back to IPSO to look for an adjudication, or for it to take over the complaint. Full details are available at www.ipso.co.uk. Alternatively, email complaints@ipso.co.uk, or inquiries@ipso.co.uk, or telephone 0300 123 2220, or the out-of-hours emergency number: 07659 152 656. Or write to: IPSO, c/o Halton House, 20-23 Holborn, London EC1N 2JD. twitter.com: @Hosp_ReviewNI
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news
ICC BELFAST HOSTS MAJOR BUSINESS TOURISM SUMMIT
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ore than 100 of the UK’s top event planners and suppliers recently converged in Belfast for the 2019 Conference and Incentive Travel (C&IT) Summit and Agency Forum. Leading figures attending the conference, held at ICC Belfast, represent organisations controlling a combined annual spend of £2.85bn. The event also included the placing of business worth £300m in the meetings, incentive, conferences and exhibitions (MICE) sector of the tourism industry. Held outside London only once previously in its 10-year history, the conference was secured by a partnership of Tourism NI, Visit Belfast, ICC Belfast, Titanic Belfast and Hastings Hotels. Northern Ireland’s tourism offer, including Game of Thrones, golf, food, drink and spa experiences, were promoted to delegates in an Experience Zone at ICC Belfast during the conference, while a familiarisation trip was also offered to delegates to showcase tourism experiences, prospective MICE venues and wider tourism opportunities. “Business tourism is a key priority for the future growth of tourism in Northern Ireland due to the fact it can deliver higher-spending visitors and shoulder seasonal activity, so the decision by C&IT to choose Belfast for this pivotal event is a
From left, John McGrillen, Tourism NI; Catherine Toolan, ICC Belfast; Calum Di Lieto, C⁢ Judith Owens, Titanic Belfast; Gerry Lennon, Visit Belfast; and Caitriona Lavery, Hasting Hotels.
real vote of confidence in the city,” said John McGrillen, chief executive of Tourism NI. Gerry Lennon, chief executive of Visit Belfast, said: “Belfast is now able to compete at the highest level for conference business, bidding for more and bigger events thanks to investment in infrastructure, sales and marketing, conference venues, access and tourism product and experiences.”
FORMER CHEF DRIVES NI’S THREE-STAR AWARDS AT GREAT TASTE BY RYAN MCALEER
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ight Northern Irish food producers have been listed among the top winners of the 2019 Great Taste awards. A total of 179 food or drink products made here were plucked by judges from a record-breaking long list of 12,772 entries, sourced from 100 countries. But just eight Northern Ireland products attracted the coveted three-star rating from the Guild of Fine Food. They include Millbay Oysters from Rooney Fish, Neill’s soda bread flour, Whitewater Brewery’s Kreme dela Kremlin stout, The Little Bakehouse in
Dromore, Co Down’s courgette, lime and pistachio cake and Hannan Meats’ sugar pit bone in bacon loin. However, one Northern Ireland former chef features three times in the top rating. Lisburn native Paul Clarke has secured three stars for the apple and elderflower vinegar made by his Cookstown-based company En Place Foods while a product produced by a second venture, set up with well-known Moira butcher Peter Hannan, is also on the list - black garlic miso from Craigavon-based Craic Foods. The artisan producer was also
involved in the development of Irish Black Butter spread, made with Armagh Bramley apples by Portrush-based Alastair Bell. All eight products are now in the running for overall Northern Ireland winner and the Great Taste 2019 Supreme Champion, to be announced in London on September 1. A former head chef at Castle Leslie in Co Monaghan, Clarke moved into food manufacturing in 2002 and set up En Place Foods in the Food Business Incubation Centre on CAFRE’s Loughry campus.
CALLS FOR NI TO FOLLOW PROGRESSIVE ROI GOV
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ospitality Ulster has reasserted its call for the introduction of Minimum Unit Pricing in Northern Ireland, after the Irish government said it expects the initiative to be introduced by summer 2020. Hospitality Ulster has applauded the move as progressive in tackling harmful drinking, while also recognising the important and responsible role played by the pub and restaurant industry in society and the tourism offer. “Both the current and future potential
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of the hospitality sector is being damaged with outdated legislation due to the lack of a functioning government in Northern Ireland,” said Colin Neill, chief executive, Hospitality Ulster. “The latest research in Northern Ireland shows that only 6% of the population consumes 44% of the alcohol, predominantly at home, with the negative consequences placing a huge strain on the health and social care system here, whilst our pubs are closing at an alarming rate; yet, we still
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do nothing about it. “The Irish government is being responsive to one of the biggest health issues facing society and must be commended in its plans to introduce a ban on below-price selling of alcohol by the middle of next year. “There is a clear need for Northern Ireland to modernise its liquor licensing legislation and introduce Minimum Unit Pricing to reflect the needs of the modern market place and tackle the misuse of alcohol.” SEPTEMBER HRNI • 5
news
GRAND CENTRAL HOTEL CELEBRATES FIRST ANNIVERSARY
TRADE NI, THE ALLIANCE LED BY HOSPITALITY ULSTER, MANUFACTURING NI AND RETAIL NI, IS PLANNING TO HOST A MAJOR NI ENGAGEMENT DAY IN WESTMINSTER ON SEPTEMBER 11. AROUND 250 GUESTS WILL ATTEND THE BUSINESS LOBBY RECEPTION, WHICH WILL INCLUDE HOSPITALITY ULSTER MEMBERS AND BUSINESS LEADERS FROM NI.
From left, Damien McDonald, food & beverage manager; Stephen Meldrum, general manager; Ian Jameson, concierge; Deborah Galloway, deputy general manager; and Damian Tumilty, executive head chef, Grand Central.
HOSPITALITY ULSTER HIGHLIGHTS FREE MENTAL HEALTH SUPPORT
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astings Hotels is celebrating the firstyear anniversary of the new jewel in its crown, the Grand Central Hotel. Since opening its doors last year, Northern Ireland’s largest hotel has made over 78,000 beds and served over 38,000 cocktails and 11,000 pints in the Observatory, won numerous awards and was named one of Ireland’s 50 best places to stay in 2019 by the Irish Independent. During its opening year, the Grand Central has welcomed Their Royal Highnesses Prince Charles and the Duchess of Cornwall, Irish President
Michael D Higgins, the Home Secretary Sajid Javid, NI Secretary of State Karen Bradley and a host of stars from around the world including Shania Twain, Jodie Kidd and Jamie Dornan. “In just a year, the Grand Central Hotel has firmly established itself as one of Northern Ireland’s leading hotels,” said Stephen Meldrum, general manager of the Grand Central Hotel. “Opening the largest hotel Northern Ireland has ever seen is no mean feat, but I am proud that we have risen to the challenge and offer a luxuriously unique proposition.”
TASTE THE ISLAND INITIATIVE LAUNCHES IN BELFAST
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ourism NI has unveiled a new programme of food and drink experiences as part of its Taste the Island campaign, developed in partnership with Fáilte Ireland and Tourism Ireland. Over 150 food and drink experiences are set to be held across Northern Ireland throughout September, October and November, aiming to build From left, launching the initiative at Life Centre Events Belfast are John McGrillen, Tourism NI; Paula McIntyre, chef; Louise on the success of Year of Food & Finnegan, Tourism Ireland; and Tracey Coughlan, Failte Ireland. Drink 2016. “Food and drink accounts for 30% of the total visitor spend here,” said John McGrillen, chief executive, Tourism NI. “Internationally, our reputation for great food and drink is growing as demonstrated by the global Best Food Destination award in 2018. “Research tells us that our visitors position food and drink as one of the top five factors when choosing a destination and they value local produce highly. “We have been working with our industry partners to bring our food story to the world. Taste the Island will celebrate the quality, innovation, creativity and entrepreneurship within our industry and offer a compelling programme of authentic food and drink experiences to motivate visitors to travel to Northern Ireland.”
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ospitality Ulster has reminded its members that practical and emotional help is available to themselves and any members of their staff who may be suffering from mental health difficulties and need immediate support. The organisation has said its aim is to help safeguard the wellbeing of its members who may require professional help through its industry charity partner The Benevolent and its #NotAlone campaign. The free and confidential helpline, provides access to a professional counsellor seven days a week between the hours of 8am and 8pm. Anyone requiring access to support services can call 0800 915 4610 or email support@thebenevolent.org. uk. “We are keen to make sure that all our members are aware that support is available to them and their families,” said Colin Neill, chief executive of Hospitality Ulster. “Free practical support is available for anyone suffering from mental health difficulties at any time. We want to take away the stigma of mental health problems also so that, if anyone needs help, they know they can get it straight away. “We work in a tough environment with many competing demands, so it is important that we remind ourselves that it’s ok to ask for help. Anyone who feels like they need help can access the free confidential support and speak to a trained professional. Mental health has long been a taboo subject, but not anymore and our message is very clear - you are #NotAlone.”
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news
‘TOURISM TAX’ A NON-STARTER WARNS HOSPITALITY ULSTER BY COLIN NEILL, CHIEF EXECUTIVE, HOSPITALITY ULSTER
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ith a ‘tax’ on our fledgling tourism offer now openly being proposed, I have to ask if those in power don’t actually realise how uncompetitive our tourism offer already is. In case they hadn’t noticed, we’ve the second highest Tourism VAT in Europe and the highest Air Passenger Duty in the world. It would appear that all “THE HOSPITALITY INDUSTRY IS A MAJOR CONTRIBUTOR TO THE ECONOMY TO THE TUNE OF £1.2BN PER YEAR EMPLOYING AROUND 60,000 PEOPLE; A TOURISM TAX WOULD SIMPLY ADD ANOTHER UNNECESSARY PRESSURE WHICH WILL EAT INTO THAT POSITIVE CONTRIBUTION.”
they see is an opportunity to cash in on what could be (if properly supported by government) the backbone of our economy before it even gets off the ground. Yes, tourism in Northern Ireland is on the up, but it’s still only 5.2% of our GDP, compared to the Republic of Ireland which is over 10% or Wales at 14%. It’s still limited to a small number of geographical locations and needs sustained investment, not increased taxation. The justification for such a tax is, in reality, to offset the negative effects of tourism and potentially reduce tourist numbers. However, take a look out of the window; this isn’t Venice or New York. We’re a region of an island, off a larger island, that has to work extremely hard to get tourists here in the first place. As the centre piece of the tourism offer, the hospitality industry can’t see the logic in such a policy and would be very concerned that the impact of any additional taxation would actually put tourists off coming here. We continue to struggle to compete with other parts of Europe as a destination. We are very proud of our tourism offer in Northern Ireland. People travel here to enjoy our culture and our craic in our world-class pubs and restaurants. The hospitality industry is a major contributor to the economy to the tune of £1.2bn per year employing around 60,000 people; a tourism tax would simply add another unnecessary pressure which will eat into that positive contribution. The latest tourism figures show that the potential for tourism in Northern Ireland is huge. But, to fulfil that potential, our industry needs support including common sense reform of our outdated licensing laws, reform of business rates, reduced hospitality VAT and abolition of APD. In fact, it could have the unintended consequence of www.hospitalityreviewni.com
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creating more day trippers as tourists base themselves in the Republic of Ireland and pop over the border to visit our attractions during the day. Retreating back across the border to spend the evening, and their money, in their pubs and restaurants, which already have a lower VAT rate than us. Getting more tourists here, increasing their dwell time, getting them to spend more time in our pubs, restaurants, cafes and contributing to the night-time economy should be our collective focus. Revenues in hospitality and tourism have shown to far outweigh the financial benefit of a tax on tourists. We need to get away from the idea of taxing success. The money that a family on holiday to Belfast would have to spend on the tourist tax is far better off in the till of a local restaurant, pub, shop or visitor attraction. So, let’s not cut off our nose to spite our face and stick the tourism tax idea in the bin and focus on Plan A - attracting tourists here in the first place. Surely the people in power realise that increased tourism will result in increased tax take for our councils through paying more rates, plus increased employment for their constituents. What’s next; a fun tax?
SEPTEMBER HRNI • 7
the148thopen
OPENING UP OPPORTUNITIES FOR HOSPITALITY & TOURISM HRNI LOOKS BACK AT ACTIVITY SUPPORTING THE 148TH OPEN, HELD AT ROYAL PORTRUSH OVER JULY 18-21
TOURISM IRELAND CAPITALISES ON OPEN ‘HYPE’
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ourism Ireland has launched a new golf campaign in GB to harness excitement around The Open and continue to leverage the tourism benefit of the tournament. The campaign includes a new partnership with The Daily Telegraph print and online versions with a combined reach of 22 million, running until the end of August. Tourism Ireland worked with golfing greats Padraig Harrington and Leona Maguire on the campaign, which included an eight-page supplement in the print edition in July; an Indulge in Ireland section on the website featuring an interactive digital map; and Fill Your Heart With Ireland ads in print and online. A separate campaign is also under way in Scotland, in conjunction with The Herald and The Scotsman, which have a combined print and online reach of over 4.4 million.
TOURISM NI INSPIRES LOCAL SUPPORT WITH GIANT WELCOME CAMPAIGN
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head of The Open, Tourism NI called on Northern Ireland to provide a Giant Welcome for the 237,750-plus spectators descending on the Causeway Coast. From the local tourism and hospitality industry to schools, sports clubs and families, the public was invited to post photographs or videos on social media demonstrating how they were supporting The Open, using #GiantWelcome #TheOpen. Examples of initiatives include The Chocolate Manor in Coleraine producing white chocolate golf balls, The Merchant introducing a special Afternoon Tea to celebrate The
From left, Kerry Coulter, digital content & marketing executive, Belfast International Airport and Caoimhe Ni Mhuilleoir, digital partnerships and influencer marketing officer, Tourism NI.
Open and Morelli’s creating a sugar sprinkles mosaic of the defending Open champion Francesco Molinari at its Portrush Ice Cream Parlour.
SKY SPORTS BROADCASTS FROM chatting with golf fans at TOURISM ‘HOTSPOTS’ McFetridge) locations such as Titanic Belfast, the
Ciaran O’Neill, Bishop’s Gate Hotel, Londonderry, chatting with comedian John Linehan (aka May McFettridge), during filming by Sky Sports.
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ourism Ireland in GB invited Sky Sports to come and film at some of Northern Ireland’s tourism ‘hotspots’ ahead of The Open at Royal Portrush. The footage was used in various Sky Sports broadcasts from Royal Portrush during The Open, including local comedian John Linehan (aka May
walled city of Derry, Harry’s Shack in Portstewart, Portstewart Golf Club, the Carrick-a-Rede Rope Bridge, Magherabuoy House Hotel, the Giant’s Causeway, the Old Bushmills Distillery and Dunluce Castle. “Our activity to leverage the tourism benefits of The Open so far has included encouraging those attending the event to extend their stay in Northern Ireland, as well as showcasing Northern Ireland as a host of world-class events and, by extension, a superb golf and holiday destination,” said Julie Wakley, Tourism Ireland’s head of Great Britain.
SHOWCASING NORTHERN IRELAND IN SAND A An aerial view of Tourism Ireland’s sand sculpture on Downhill Beach, celebrating Northern Ireland’s world-class attractions ahead of The Open.
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giant sand sculpture, Sand in Your Eyes, was created by a group of award-winning sand artists on Downhill Strand in July as part of Tourism Ireland’s promotional activity shining a spotlight on Northern Ireland around the world ahead of The Open. The sculpture depicted five Northern Ireland icons drawn into the coastline, Titanic Belfast, the city walls and the Guildhall in Londonderry, the Dark
Hedges, Rory McIlroy swinging a golf club and the direwolf sigil of House Stark from Game of Thrones. The temporary sculpture was created in low tide on July 3 and, before it disappeared with the incoming tide, drone footage and aerial photos were captured and shared by Tourism Ireland on its social channels and across broadcast, print and online media outlets.
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the148thopen
FOOD PRODUCERS PUT TASTE OF NI ON MENU AT THE OPEN A
lmost a dozen of Northern Ireland’s best-loved food producers secured a place for their products on the prestigious menu at The 148th Open held at Royal Portrush. Among the locally-made products to feature on the menu were butter, fish, ice cream and bakery brands chosen by international catering firm Sodexo, which has held the contract for the golf competition for 20 years. They included the North Coast Smokehouse, Abernethy Butter, Ballylisk Dairies, Broighter Gold Rapeseed Oil, Burren Balsamics, Irish Black Butter, Lough Neagh eel, Morelli’s Ice cream,
Sodexo chef Fritz Machala.
Causeway Prime Meats and the French Village Bakery. Together they supplied up to 77,000 slices of bacon, 28,000 beef burgers, 14,000 fillets of accredited sustainable haddock, 1,000 rolls of butter, 220kg
of sliced ham and 200kg of artisan cheese, along with delicacies like dulse and eels. Sodexo said it had been planning its catering service for The Open for over 18 months, and were expecting to serve over 20,000 meals in the private hospitality areas and around 100,000 meals in the public areas. “Catering for an event as prestigious and world-famous as The Open is an intensive, almost 24-hour a day operation that has to run like clockwork over the seven days,” said Stephen Frost, executive head chef for Sodexo’s sports and leisure division.
GOLF LINKS SUITE TO BE NAMED AFTER SHANE LOWRY
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ortrush’s Golf Links Hotel will be naming a suite after Shane Lowry after pledging to name one of the rooms in its new £2.5m extension in honour of the winner of The 148th Open. All of the seven new luxury bedroom suites have names relating to the historic course and offer glass-fronted panoramic views of Royal Portrush Golf Course and the North Coast. The Golf Links Hotel is part of the Kellys Complex, located directly opposite Royal Portrush Golf Course, which it was
From left, Sam Kennedy, GM, and Madison Davidson, assistant manager.
linked to by a temporary fly-over bridge during The Open. During the event, the hotel erected a Golf Zone marquee live streaming coverage, a pop-up Dunvegan Bar and hired additional staff to serve food and drink around the clock to accommodate golfers, spectators and media. The investment forms part of Kellys’ 50th anniversary year plans to improve, update and fully refurbish the entire hotel, complementing its recent £400,000 investment in new bar and lounge The Stubborn Stag and the Pizza Library, an Italian-themed, 80-seater family restaurant. All 23 bedrooms and bathrooms have been revamped with a new high-end design throughout, creating 12 new jobs. “Our work hasn’t stopped at the bedrooms, we have also revamped our Deerstalker Bistro giving it a refreshed look throughout,” said Sam Kennedy, general manager, Golf Links Hotel. “We can accommodate 200 family covers in a family-friendly, high-end offering, which cements our position amongst the growing array of great restaurants in the area, all of which are helping to drive up standards and expectations amongst locals and tourists alike.”
THE MERCHANT ROLLS OUT THE GREEN CARPET
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elfast’s five-star Merchant Hotel rolled out the green carpet to welcome golf fans from around the world during The Open, organising a range of events and initiatives aimed at providing a taste of Belfast hospitality with a twist. The hotel’s concierge donned traditional Plus Fours, with a special green carpet rolled out to welcome guests, and a special Afternoon ‘Tee’ in The Great Room Restaurant served up a selection of golf-themed patisseries. Berts Jazz Bar, meanwhile, in addition to its à la carte and set dining menu options with live jazz every night, hosted a series of Irish Gin events over July 15-18, and The Merchant Cocktail Bar hosted a series of daily Scotch whisky tasting sessions. www.hospitalityreviewni.com
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Michael Shiels, concierge, with the hotel’s special Afternoon ‘Tee’.
SEPTEMBER HRNI • 9
the148thopen
TAYTO GIVES OPEN VISITORS A MAJOR WELCOME
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ith the eyes of the world watching, Northern Ireland opened its arms and welcomed 250,000 fans to its shores to experience the thrill of golf’s greatest tournament, The Open Championship, earlier this summer. After 63 years, the Claret Jug returned to Northern Ireland and brought with it the opportunity to showcase the best of the province’s stunning scenery, rich culture and warm hospitality to a global audience. It was only fitting that iconic local crisp brand Tayto was there to give Open visitors a major welcome and spread the taste of Northern Ireland to international palates. As Northern Ireland’s number one crisp brand*, Tayto’s original flavours, including the classics Cheese & Onion, Spring Onion and Prawn Cocktail, are firmly established and hugely popular with new and loyal generations of Tayto brand lovers at home. The Open Championship provided an opportunity for Tayto to market its unique flavours to global audiences and engage visitors in the brand’s fun and friendly personality, reflective of the warm hospitality that Northern Ireland is famous for. Powered by a major marketing drive, Tayto promotional staff spent the week leading up to the final round stationed at Northern Ireland’s main airports, bus and rail stations to greet visitors and send them ‘packing’ on their journey with bags of Tayto, as well as Tayto branded sports merchandise. Passengers travelling all the way from Florida picked up more than they bargained for as complimentary cases of 10 • HRNI SEPTEMBER
Tayto Cheese & Onion were waiting on the luggage carousel along with their baggage at Belfast International Airport, whilst hundreds more were welcomed with bags of Tayto within the airport’s arrival hall and also at George Best Belfast City Airport. Bus and rail users around Belfast got on board with packs of the finest Tayto Cheese & Onion as they made the journey to Royal Portrush over the course of the week. Celebrations culminated at Portrush train station, with Tayto taking over the seaside town for the highly anticipated final rounds. Tayto Marketing Director Elly Hunter said: “The Open Championship was
the biggest sporting event ever to be staged in Northern Ireland and it was a huge opportunity for us to showcase Northern Ireland’s best loved crisp to a global audience and allow international visitors the opportunity to get a taste of Northern Ireland. “Tayto embarked on a large-scale and dynamic brand-sampling activity, taking in Northern Ireland’s main transport hubs to ensure we were one of the first brands visitors encountered when arriving for The Open. The Tayto promo team were on hand to spread Tayto happiness to over 10,000 visitors over the course of the week, winning a few new fans of our own. “Tayto lovers can get their fix of their favourite flavours through our online store at Tayto.com and overseas shipping service, so a taste of Northern Ireland is never far away. The Open has been a huge success for our brand and I’m proud that our brand’s great tastes, fun and witty personality continue to grab consumer attention, build market share and create the impact it deserves.” The sampling activity is part of Tayto’s largest ever promotional campaign, which has seen an investment of £1m in its brand assets and in new product development, including new-look recyclable and redesigned packaging. Established in 1956, Tayto Northern Ireland’s parent company, Tayto Group Limited, is one of the largest crisps and snack makers in the UK and Ireland, producing more than five million bags a day across seven sites and exporting to more than 40 countries across the world. It is also the number one crisp brand in Northern Ireland*. With more than 360 staff and famous for its Tayto Castle and Mr Tayto visitor experience in Tandragree, Tayto remains a family-owned business with a product portfolio that includes Golden Wonder, Real Crisps, Mr Porky, Ringos and, of course, Tayto. *Source: IRI Market Place
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foodnews
MILESTONE YEAR AHEAD AS IFEX CELEBRATES 25TH EXPO IN NI From left, Caroline McCusker, IFEX event manager; Paul Cunningham, head chef at Brunel’s Restaurant and IFEX 2018 Chef of The Year; and Soraya Gadelrab, IFEX event director.
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FEX 2020 will be home to thousands of visitors, hundreds of exhibitors and Northern Ireland’s hottest culinarians, as the event returns to the Titanic Exhibition Centre, Belfast, celebrating its 25th anniversary since the biennial expo first opened its doors in 1970. Taking place over March 24-26, 200plus companies from across Ireland will be making IFEX their home for three days in a bid to make new valuable contacts and increase business from some of the expected 6,000-plus visitors. “Spanning over 6,000 square metres, IFEX is the biggest event in Northern Ireland for the food, drink, hospitality and retail sectors,” said Caroline McCusker, IFEX event manager. “As a trade event that really galvanises all of those within the industry, it is important for us to keep evolving and growing the show to ensure that IFEX remains the industry event to attend. With six months to go, we’re delighted that so many key industry players, as well as new brands, have already joined the growing exhibitor list, so we’ve high hopes for the 2020 event.” IFEX is one of Northern Ireland’s most successful trade shows and central to 12 • HRNI SEPTEMBER
the show is the Salon Culinaire, which includes the ChefSkills Theatre, and the highly contended Chef of The Year title. Since winning IFEX Chef of the Year in 2018, which coincided with the launch of his new restaurant, Brunel’s in Newcastle, chef Paul Cunningham has had an incredible journey. “ChefSkills at IFEX is one of the mostrespected culinary competitions in the UK so it really was a huge honour to be named NI Chef of the Year 2018,” said Cunningham. “The list of former winners is so impressive and to have my name included in such illustrious company is a real honour. “Winning the title came after a lot of determination, hard work and practice but it was worth it, especially after coming so close in 2016 when I was named as runner up. “This year, some of my team will be competing so I plan on visiting IFEX to support them, but also to source new suppliers and hopefully discover new ideas and solutions that’ll be of benefit to Brunel’s.” Approximately 200 exhibitors are expected to showcase their goods and services at IFEX over the three days, with
exhibitors including some of Northern Ireland’s biggest names in foodservice such as the Henderson Group, Hugh Jordan, Golden Glen, Matthew Algie, and JD Catering. Mark Stewart-Maunder, business development director, Henderson Foodservice, said: “Following on from a successful IFEX Exhibition in 2018, we are really looking forward to the show returning early next year. It’s an incredibly important event for Henderson Foodservice as we can showcase to thousands of visitors from the hospitality industry our inspiring range of solutions, products and new ideas for their menus. “By delivering a strong presence at the show, we’ve high hopes of securing significantly business for the year ahead.” IFEX is taking place over March 24-26, 2020 at the Titanic Exhibition Centre, Belfast. For further information, visit www.ifexexhibition.co.uk. To find out more about IFEX and to secure exhibitor space, please contact IFEX Sales Manager Caroline McCusker at caroline. mccusker@freshmontgomery.co.uk or call Fresh Montgomery on +44 (0)28 9043 1000.
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chefprofile
CHEFPROFILE
KYLE GREER, EXECUTIVE HEAD CHEF AT HASTINGS EUROPA HOTEL, TALKS TO HRNI WHEN DID YOU FIRST GET INTO COOKING? I worked part-time in a hotel in Antrim while at school. I loved my job and found myself wanting to learn more and more. At the weekends when I was on breakfast, I would try to cook random things that the boys could use for lunch specials. The drive comes from the fact that you never stop learning - cooking is constantly reinventing itself. I studied for a bachelor’s degree in Computer Science at Ulster University. I undertook a full-time degree initially but very quickly missed full-time kitchen work, so I completed my degree part-time. This was something I felt I needed to do to ensure I had something to fall back on; it taught me discipline and organisation as I had to finish long days, then go back and work on my degree. HAVE YOU ANY CULINARY QUALIFICATIONS? I don’t hold formal culinary qualifications. I’m very much of the mindset that the role is very practical, and experience is the best way to learn. I am a practical thinker, so my best route was on-the-job learning. Everyone is different; hence why there are so many routes into the industry. WHAT IS YOUR BACKGROUND IN THE TRADE? I started in a small hotel in Antrim cooking breakfast and washing dishes and then I moved to the restaurant, Tom Aikens, before working my way through the ranks in No27 Talbot Street and, during this time, I competed for Young Chef of the Year. I then joined the Europa Hotel as junior sous chef before moving to Restaurant Patrick Guilbaud. After a few years, I moved back to Belfast for my first role as head chef at Malmaison, before heading up the team at Danny Millar’s Parson’s Nose in Hillsborough with that role growing between there and The Poacher’s Pocket. www.hospitalityreviewni.com
HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? Many people have inspired me. I have worked with some amazing talent throughout my life at all levels. Nowadays anyone can provide inspiration to me with social media, mainstream media, the multitude of restaurants in the city; all I have to do is look around me. The driving force in my career is my family, Gemma and Fia. I always want to keep pushing to ensure we can have the best chances in life to experience everything we want to. WHEN DID YOU JOIN YOUR CURRENT VENUE? I first started working in the Europa Hotel in 2011 as junior sous. After gaining my experience, I left to gain further skills in another city and eventually made my way back to the Europa in November 2018. WHAT IS YOUR FOOD SOURCING POLICY? Hastings has a fantastic food sourcing policy. Howard really is the driving force behind all of it; he is very passionate about this small country and the fantastic food it produces. We work with local
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companies and have such a great relationship with them that we can produce and source anything we need. We highlight all of our suppliers big and small, our guests love to read about them and, with our guests coming from all over the world, it is such a great showcase for our food culture. WHAT SIZE IS YOUR STAFF? I have 17 chefs and 10 kitchen assistants. WHOSE CAREER WOULD YOU WISH TO EMULATE? I wouldn’t say there is anyone in particular who I would like to emulate. I want to be successful and achieve many things, but I have to do it in my own way. I have goals and I will not stop until I have achieved them. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I mostly enjoy spending time with Gemma and Fia. We will eat out a lot, go walking, and spend quality family time together. I play a lot of golf and will sometimes be found releasing some stress on the range at Laganbank. SEPTEMBER HRNI • 13
foodnews
TASTE THE ISLAND SET TO BOOST NORTHERN IRELAND AS ‘MUST-SEE’ WORLD’S BEST FOOD DESTINATION BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI
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aste the Island is a ground-breaking initiative designed to showcase the outstanding quality of our food and drink, especially to visitors. We are working with Failte Ireland, Tourism Ireland and Tourism Northern Ireland on this seasonal celebration of our worldclass food and drink over the next three years. Taste the Island is an initiative which offers substantial business opportunities, not only to tourism, but also to food and drink processing here. Starting in mid-September and running through to November, Taste the Island aims to build on existing successes in attracting visitors to the island and thereby boost the economies of Northern Ireland and the Republic. It builds on Food NI’s success in achieving World’s Best Food Destination for Northern Ireland at the World Travel Trade Awards last November. And the figures are really immensely encouraging, strengthening the role of tourism as the most important and fastgrowing industry on the island. A record 2.218 million overseas visitors – up 2% on 2017, were welcomed last year. Holiday visitors accounted for 794,142 overseas visitors – up 12%. Significant increases in holiday
visitors were recorded from Britain (+10%), North America (+22%), Mainland Europe (+5%) and Australia and Developing Markets (+14%). Overseas visitors delivered over £560m for the local economy – creating greater prosperity for the entire community and especially rural communities and providing new employment opportunities. Hospitality already helps to sustain over 65,000 jobs in local communities. And food and drink processing sustains 100,000 across an extensive supply chain. Food and drink spend accounts for around £350m or 30% of total visitor spend. Furthermore, the growth in tourism is stimulating local people to set up new business ventures such as tours, trails, cookery schools, cafes and accommodation. We’d also like to see more visitor centres established by smaller producers in particular. Old Bushmills Distillery is among Ireland’s most popular. Centres at Rademon Estate, Boatyard Gin and Echlinville have been opened in recent years and are doing good business. In 2019, Tourism Ireland aims to build on the success of 2018 – growing overseas tourism revenue by
+8%, driven by an increase of +4% in visitor numbers. Our target of one billion visitors by 2020 is clearly within reach. Taste the Island aims to promote the growth in tourism ‘experiences’ such as local festivals and other events which will draw visitors here and provide them with more things to experience. The initiative is part of a much wider campaign to position Northern Ireland as a year-round, ‘must visit’ destination and to ensure that the contribution of overseas tourism to the local economy continues to expand. Food NI has supported Tourism NI in a series of workshops across Northern Ireland, the focus of which has been on encouraging councils, other organisations, hospitality and food and drink businesses to come up with original and exciting ideas for visitors. We’ve been hugely encouraged by the response from the industry to this potentially very exciting initiative which also builds on our immensely successful Year of Food & Drink in 2016. I urge readers of this excellent magazine to embrace the business opportunity provided by the visionary Taste the Island programme.
ENTRY OPENS FOR IRELAND’S GREAT ROAST 2019 COMPETITION E
ntry is now open for Ireland’s Great Roast 2019 competition (formerly Great Carvery of the Year) up to a deadline of September 29. The competition, in association with Knorr Professional, searches to find the best roast served up by pubs and hotels across the island of Ireland. Pubs and hotels from all four provinces can submit their entry via the Unilever Food Solutions website, stating why their roast should be crowned top roast dinner 2019, including images of their roast offer and a link or image of menus. A shortlist of venues, featuring pubs and hotels from Munster,
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Leinster, Connaught and Ulster will be announced during the week commencing September 30. All of the shortlisted venues will be mystery dined to decide which ones will take away the provincial titles, and ultimately crowned Ireland’s Great Roast Pub 2019 and Ireland’s Great Roast Hotel 2019. As well as winning the prestigious title of Ireland’s Great Roast 2019, the overall pub and hotel winners will have a chance to win up to €3,000 worth of kitchen equipment, Chef Rewards points and branded chef jackets. To learn more about the competition and register, visit www.ufs.com/knorr.
Last year’s winner, Rachael Kohler, marketing manager at the Castle Hotel, Macroom in Cork.
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foodnews
FRIENDS OPEN NEW IRELAND BELFAST BRUNCH VENTURE RUGBY
CAPTAIN RORY BEST APPOINTED BRAND AMBASSADOR FOR FLOGAS
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riends Gary McIldowney and Ryan Jenkins have joined forces to launch OUTPUT Espresso, a new brunch and coffee destination on Belfast’s Lisburn Road. The 1,150-square-foot, 40seat food outlet will serve an all-day brunch menu with simple everyday options alongside unique captivating combinations of flavours and surprises. The food offering will be paired with coffee from guest roasters. The venture comes off the back of the duo meeting while working at Slim’s Healthy Kitchen, which is owned and operated by Gary McIldowney with Ryan Jenkins behind the grill. “Ryan started his cooking career and has been part of the team at Slim’s for six years now,” said McIldowney. “Recently he has been organising pop-up dining nights across Belfast, building his own fan base for his culinary talents that he couldn’t express as part of the Slim’s brand, with it being health
focused. We were both keen to channel his passion for creating really beautiful food, that not only looks good but tastes good too, into something permanent. “From the outset, we wanted to create a relaxed social space where we’d like to hang out to catch up with friends, enjoy really good coffee that rotates regularly and a menu of comfort food but that also excites and surprises customers.”
CULLODEN UNVEILS NEW RESTAURANT & BAR FOLLOWING £750,000 INVESTMENT
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ulloden Estate & Spa has unveiled a £750,000 investment, which has seen the complete transformation of two of the main public spaces on the ground floor. What was formerly The Mitre Restaurant is now the Lough Bar and offers guests panoramic views over Belfast Lough and a new menu boasting light fayre from traditional seafood chowder to steak sandwiches from Hannan Meats’ unique Himalayan Salt Chamber. The hotel’s new fine-dining restaurant, Vespers, is situated where the Crozier Lounge once was and is a nod to the ecclesiastical history of the hotel which was originally built as an official palace www.hospitalityreviewni.com
for the Bishops of Down. Boasting views of the stunning gardens, guests can enjoy the new seasonal menus created using the very best of local produce. “We have a continuous investment programme for all seven of our properties and the latest renovation of the Culloden represents a total of £5.5m spent on the Estate in the last four years,” said Edward Carson, chairman of Hastings Hotels. “We are confident that the reconfiguration of the Lough Bar and Vespers Restaurant will ensure an even better guest experience. Great thought was put into the design and décor of both spaces and we are delighted with the result.”
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New Flogas brand ambassador Rory Best and John Rooney, managing director of Flogas Ireland, are pictured with Jamie Rogan and Jack O’Connell.
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reland rugby captain Rory Best is the new brand ambassador for Flogas, the all-Ireland energy company. The partnership was announced at a Rugby World Cup Warm-Up media morning hosted by Flogas at Carton House, Maynooth in August. It marks the beginning of a twoyear partnership between Flogas and Rory, who will be supporting the upcoming Flogas Home Heating Campaign for 2019-20. “Rory is a fantastic sporting ambassador, and we’re delighted to have him on the Flogas Ambassador team. We’re looking forward to working with Rory over the next two years,” said John Rooney, managing director, Flogas. “Success at the Rugby World Cup would surely cap off a wonderful year of Irish individual and team sporting achievements. We wish him and the rest of the team the very best of luck in Japan. Here’s hoping they keep us glued to our seats from now until the final in November.” Established in 1977, Flogas employs 200 people at its Drogheda, Belfast and Cork offices, and is one of the leading suppliers of LPG, natural gas and electricity in Ireland and Northern Ireland.
SEPTEMBER HRNI • 15
restaurantprofile
OVERWOOD AT BALLOO HOUSE, KILLINCHY RONAN SWEENEY, MANAGING DIRECTOR OF BALLOO INNS, TALKS TO HRNI
upstairs in Balloo WHEN DID YOUR House is a two RESTAURANT interconnected-room OPEN? restaurant with a Overwood at Balloo feature bar, rich in House has been brass and aged glass open since the end and mirrors. Oak and of July. The inspiration copper fronted wine for Overwood came out Danni Barry displays set the tone for the of conversations with Danni customer’s evening, and we Barry about a mutual love of have added an outdoor cocktail terrace beautifully-cooked meats and fish using featuring Danish teak furniture and a charcoal and wood, and a longstanding roaring Austrian glass-fronted stove respect of the great grill restaurants of the world that serve the freshest shellfish, to take the chill off the cool Co Down nights. The space is all covered by a cured meat starters and knockout side large marquee, rendering it perfect for orders with delicately-crafted sauces that drinks before or after dinner. complement the main backbone of the menu. WHAT FEEL ARE YOU AIMING FOR? In developing the concept of Overwood, TELL US ABOUT THE SPACE YOU the fabric of the building isn’t something HAVE? we wanted to hide; rather we wanted to We are fortunate to have one of the add to it, to build a decadent, moody most beautiful coaching inns in Ireland space with a relaxed vibe. It’s a building in Balloo House and the building dates people already love and feel at ease back to the early 1800s. Overwood 16 • HRNI SEPTEMBER
with, so the new design had to respect the building. I feel our design has achieved that, we are delighted with the end result and our initial feedback from our client base echoes this. WHAT’S ON YOUR MENU? We feature local cured meats from Ispini Charcuterie, the best fish and shellfish from Strangford Lough and aged steaks from Hannan Meats, Lisdergan Meats and Wagyu beef from Finnebrogue Estate. We are the only restaurant in NI to use Mill Bay Oysters from Carlingford Lough, which have again been awarded three gold stars in the Great Taste awards and feature in the world’s top 50 foods; they’re expensive, but they are just stunning. Local veg and fruit is delivered to us daily. DOES YOUR MENU CHANGE OFTEN? One of the benefits of only being open Thursday, Friday and Saturday nights is
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restaurantprofile that the food is always prepared freshly and Danni insists on changing the menu weekly. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We offer a six-course tasting menu which gives guests a chance to experience the expertise of the kitchen, in manageable course sizes. From the autumn, we shall also be offering a family-orientated Sunday lunch menu accompanied by live jazz in the background. We will showcase the best hearty roasts and delicate fish courses that we know our customers love. WHAT IS YOUR FOOD SOURCING POLICY? Food NI’s maxim of Grown here not flown here is a great starting point; it means we are using produce when in season, at its best and isn’t ruining the environment getting here in the process. This supports our local farmers, fishermen and artisans, who in turn form part of our loyal customer base; simple really.
here and are discovering the beauty of North Down and Strangford Lough. But mostly our customers are those that want the best possible food from a historic local pub.
WHO ARE YOUR CUSTOMERS? The backbone of our customers are the locals from North Down and Strangford Lough, and at weekends we also have a large customer base who travel the short distance from Belfast. Increasingly we find RoI visitors are keen to spend time
HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Our business is presented with challenges on a daily basis, but none more pressing than the skill shortage in our industry. Because of our drive for excellence, we tend to pay more
than our city competitors and it’s very important to us that our employees have a better work life balance. Our industry is tough but rewarding, and in order to attract a young motivated workforce, we need to put the negative connotations of long hours, tough treatment and poor pay well behind us. Our sector is now the second biggest contributor to NI GDP and our industry needs to behave like it. But continual tax and rate hikes are pushing great hospitality businesses beyond breaking point; government needs to appreciate that we can’t keep generating more and more taxes without negatively impacting on customers and staff. Something has to give. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? Respect your roots, continually strive to be excellent and never fear positive change. OPENING HOURS 1 Comber Road, Killinchy t: 028 97541210 w: www.ballooinns.com OPENING HOURS Thur-Sat: 6pm to 1am Sunday lunch from September
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drinksnews
THE LIFE OF THE VINE
DRINKS BLOG FROM #DRINKSBLOGGERNI
BY CIARAN MEYLER, WINE MANAGER, UNITED WINES insubstantial. From about 12-40 years, a vine is in the prime of life. Like all plants, the vine has countless enemies, one insect pest is disastrous; the phylloxera which lives on the roots of the vine and kills it. In the years after the 1870s, it almost destroyed the entire European vineyard, until it was discovered that the roots of the native American Ciaran Meyler and Charlie Sheen
vine (phylloxera came from America) are immune. Virtually every vine in Europe had to be pulled up and replaced with a European cutting, grafted on to a rooted cutting, from an American vine. Try some of these amazing new additions to our portfolio and whilst enjoying a beautiful glass, remember to toast the rain.
BEEF STEAK VIN DE FRANCE MALBEC
ZORITA CRIANZA
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robably the best wine book I’ve ever purchased is The World Atlas of Wine. If you are interested in expanding your knowledge of wine, this is the complete book. Now in its eight edition written by the world’s most authoritative wine duo, Hugh Johnson and Jancis Robinson, the early editions were solely the work of Hugh Johnson. The unparalleled clarity and detail of the maps remain core to the Atlas. The first addition in 1971 sold four million copies in 14 languages. One of my favorite sections is The Vine; I know I’m a wee bit of an anorak. The first line in this section is awesome: ‘Every drop of wine you drink is rain recovered from the ground by the mechanism of the plant that bears grapes, the vine.’ What a magical plant to put rain to just a good use and all we ever do is complain about it. I’ll bet you never think of that when you’re quaffing down a bottle on a Friday night with your pizza or Chinese. The life cycle of a vine is similar to that of a human. For the first 3-5 years, the young vine is too busy creating a strong stalk to bear more than a few grapes, so it needs a lot of nurturing. Left to nature the vine will then rampage away, with long branches and very little grapes. However over time it was discovered that better quality grapes grow on a vine that is regularly cut back to a very limited number of buds. Pruning is done in mid-winter. As the vine grows older, its principal roots penetrate deeper into the ground. A young vine shows its immaturity, its wine is always light and
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CARMEN GRAN RESERVA
QUOTE OF THE MONTH “Wine cheers the sad, revives the old, inspires the young and makes weariness forget his toil.” Lord Byron
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drinksprofile
ON THE ROAD TO RUSSIA LOCAL BARTENDER SET TO SHAKE UP ST PETERSBURG BAR SCENE WITH MÖET HENNESSY
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local bartender is getting set to join some of the world’s top talent for a career-enhancing trip of a lifetime. Michael Patterson, food & beverage manager at Belfast hotel Bullitt, departs for a jam-packed two-night stint at Moscow Bar Show in St Petersburg, Russia from September 4-6 as part of the Moët Hennessy Assemblage Programme. Forty of the world’s best bartenders are brought together for the yearlong programme, which begins with a three-day immersive experience at Moët Hennessy in Champagne and culminates with a visit to one of eight high-profile European bar trade shows where the bartenders will represent the portfolio on a world stage. The portfolio includes world-class brands such as Hennessy, Möet & Chandon, Veuve Clicquot and Belvedere vodka. Michael, who works in Belvedere flagship bar Babel Rooftop Bar & Garden, was handpicked by Dillon Bass - owner of the Moët Hennessy portfolio in Northern Ireland – to be part of the initiative. Over the course of the year, he
JAS & GINGER INGREDIENTS: • • • • •
40ml Hennessy VS 20ml Cointreau 20ml lemon juice 10ml Sauternes reduction 10ml ginger extract
METHOD Shake hard over block ice and fine strain into rocks glass with one large double-frozen ice cube.
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From left, Michael Patterson with Laura Shiels, brand manager for Moët Hennessy at Dillon Bass.
has developed his knowledge skills in preparation for the Moscow Bar Show, where he will act as an ambassador for Moët Hennessy and showcase his own cocktail creation, named Jas & Ginger after the famous Jas Hennessy. A modern take on the classic sidecar, the sharp and sour mix of Hennessy VS, Cointreau and lemon juice, with ginger extract and a Sauternes reduction, can be savoured in the chic surroundings of Babel. Michael’s journey to Moscow began in the luxurious location of Champagne, home to the Moët Hennessy portfolio. Among the highlights of the trip were a hot air balloon ride over the forests of Ardennes; harvesting grapes in the vineyards of Hautvillers; a fullday tasting session of the entire Moët Hennessy portfolio; and an evening of hospitality at Hôtel du Marc, the private hotel of Veuve Clicquot, where the bartenders’ own creations were brought to life and served throughout the course of the evening. For Michael, the highlight of the trip was the opportunity to taste Moët Hennessy’s extensive spirit portfolio. “Never in my life have I had the opportunity to taste such an extensive portfolio in one sitting - it gave me the chance to taste things that I had never tasted before, even on distillery visits,” he said. However, one of the most significant parts of the trip was when the bartenders came together in Moët & Chandon’s Résidence De Trianon. Here, their mixology skills were put to the test with an afternoon workshop, challenging them to create the unique cocktails that
they would go on to serve at their chosen European bar show. Laura Shiels, brand manager for Moët Hennessy at Dillon Bass, said: “The intention behind the Moët Hennessy Assemblage programme was to bring the best bartenders in the world together to share skills, develop ideas and network with each other, as well as creating knowledgeable ambassadors for the Moët Hennessy portfolio. “It is so rewarding to have the opportunity to develop our local bartending scene and enhance their career opportunities. We are delighted to have been able to extend this opportunity to Michael and look forward to hearing about his experiences in St Petersburg.” Michael said: “It’s great to have the opportunity to come together with peers from so many parts of the world, as we all come from different backgrounds and there is so much to be learned from one another. “The trip with Moët Hennessy has introduced me to people that I have read about online, or whose bars I have visited in the past, but to meet them in a scenario outside of the bar environment and talk to them about different techniques, trends, products that we’re using and where we see the industry going in the coming years has been fascinating. “I am really looking forward to seeing what the bar scene is like in St Petersburg, as a city on the edge of Europe. Certain cities and countries are famed for their own unique bartending style, but I have no idea what to expect from St Petersburg. I am really excited to find out what the city has to offer.”
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pubnews
FUNDRAISING HOSPITALITY BBQ SET FOR SEPTEMBER 2 IN BELFAST
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elfast’s The Dirty Onion is set to welcome over 300 managers, chefs, waiters and bar staff from across Northern Ireland on Monday, September 2 for a BBQ supported by a number of suppliers, offering an opportunity for the trade to take a night off and network while raising money for two charitable causes. The event will support Northern Ireland’s Cancer Fund for Children and Alzheimer’s NI. A number of leading industry suppliers will be providing their products and services pro bono to assist with fundraising including Daly Recruitment, ASG & Partners, Hastings Hotels, Henderson Foodservice, Beannchor, United Wine Merchants and Molson Coors.
Daly, committee member and creator of the event. “Along with a committee of industry representatives, we have joined forces to work on organising a fun end of summer event for good causes. Hospitality employees are only too often viewed as the key to many others having a good night; now it’s their turn to relax and enjoy a night in the company of industry peers.” Admission to the event is by ticket only with tickets available to purchase online. Priced at £20, each ticket gains admission, BBQ and two complimentary drinks plus entertainment.
From left, Stephen Meldrum, Hastings Hotels; Nichola Daly, Daly Recruitment; and Niall McCarthy, Henderson Foodservice.
“Due to the success of this event previously, I have been inundated with requests from suppliers and industry staff for another BBQ,” said Nichola
Tickets can be purchased at: https:// www.eventbrite.co.uk/e/hospitalitycharity-bbq-tickets-64296271880.
COCKTAILS BY NIGHT, COFFEE BY DAY AT NEW BAR IN BELFAST CITY CENTRE BY EMMA DEIGHAN
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new Caribbean-themed cocktail bar and cafe has opened on Fountain Street in Belfast. Santeria at 19 Fountain Street is run by the same owners as the nearby Voodoo Bar and is situated in premises which once housed a corner shop. Serving up contemporary cocktails by night and coffees by day, the newest bar in the street hosts DJs playing Latin, funk and soul music. Manager Feargal Smyth said the bar will “breathe new life into a challenging part of town”. “Santeria is the newest addition to the increasingly vibrant Fountain Street neighbourhood of Belfast,” he said. “Focusing
on classic and contemporary cocktails served without pretension, Santeria will come alive at night with Latin rhythms, funk, soul and good drinks in a friendly atmosphere and also function as a laidback cafe bar during the day for those seeking to cure all that ails with a good coffee, or, for the adventurous, a fortifying spike in that coffee from the extensive range of high-quality spirits.” Santeria is the second bar to be announced in the area. In May, fastgrowing hospitality company Clover Group announced it would be taking over The Fountain Bar which is also located in Fountain Street.
BALLOO INNS SERVES UP £20,000 TO CHARITY CLOSE TO ITS HEART
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alloo Inns Group has raised £20,000 for Northern Ireland Chest Heart and Stroke (NICHS), the only local charity in Northern Ireland
From left, Connlaith Ní Raifeartaigh, NICHS community fundraising manager; Ronan Sweeney, managing director, Balloo Inns; team members Paula Boyd, Ruairi Uzell, Heather McCoubrey and Robbie Stewart; and Jennie Sweeney, managing director, Balloo Inns.
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dedicated to the care and prevention of chest, heart and stroke survivors. The 120-strong team of chefs, managers and front-of-house staff from across the group’s three award-winning dining pubs, The Parson’s Nose, The Poacher’s Pocket and Balloo House, took part in a number of initiatives throughout the last 12 months to raise some much-needed funds for a charity close to its heart. “We are delighted and proud to be able to support NICHS in this way,” said Ronan Sweeney, Balloo Inns managing director and owner. “In the true spirit of teamwork, our staff came together to plan and execute a number
of innovative and successful fundraising activities. We also could not have done it without the support and generosity of our customers, donating through the successful Eat and Defeat initiative. “Having suffered from a stroke myself 10 years ago, this is a cause I feel very passionate about. I hope to use what happened to me to help others. Looking back, my wife Jennie and I could both have benefited from the support NICHS provides to stroke survivors and their families. With 11 people suffering a stroke every day in Northern Ireland, it is really important that we play our part in reducing these numbers.”
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businessrates
HOSPITALITY ULSTER WINS REDUCTION IN RATES FOR PUBS SERVING FOOD AND CONTINUES TO FIGHT FOR REDUCED RATES AND INCREASED RELIEF FOR WET-ONLY PUBS AND RESTAURANTS
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ollowing intense negotiations with Land and Property Services (LPS), Hospitality Ulster has successfully negotiated a new approach for valuing pubs serving food. Food turnover will be valued separately and at a lower percentage than previously, resulting in savings of up to c33% on previous net annual value (NAV). But LPS have refused to move on wet-only pubs, citing that the majority already receive small business rates relief of 20% on their NAV; nor can they implement the 33% rate relief presently enjoyed by pubs and restaurants in GB, with a NAV of £51,000 or below. “Having previously fought and secured small business rate relief (20%) for licensed premises with a NAV of £15,000 or less, in the face of government plans to exclude them, Hospitality Ulster welcomes the move by LPS on pubs serving food, recognising the lower profit margins and higher costs that come with food service,” said Colin Neill, chief executive of Hospitality Ulster. “However, we continue to make the case for reduced rates and increased relief for wet-only pubs and restaurants; both of which face similar challenges, albeit they have two different rating models. “LPS had also intended to increase the percentage in each banding for alcohol sales against turnover but we were able to make a strong case against it and the bands have remained the same which is an important win.”
Business rates are crippling the Northern Ireland hospitality sector, which is paying some of the highest rates in the UK with little in the way of rates relief schemes experienced by GB counterparts. Hospitality Ulster has also welcomed the announcement by Sue Gray, Permanent Secretary of the Department of Finance to reform business rates in Northern Ireland. The long-awaited review was triggered after lobbying by Hospitality Ulster and its partners in
Trade NI, Retail NI and Manufacturing NI. A series of consultation events are now taking place which included a twoday Department of Finance Policy Lab at which Hospitality Ulster stated that fixing business rates was a top priority for the hospitality sector. “We are now on a roadmap for change after successful lobbying of the Department for a number of years. Due to the Stormont impasse, this issue has been kicked down the road, much to the detriment of local business,” said Neill. “We now want to see radical change to an antiquated and not-fit-for-purpose system of business rates which is a major burden for our members. “With our members experiencing huge uncertainty with Brexit, rising costs of running their business and slow economic growth, the last thing they need is to continue to pay more business rates. “We are keen that the process is a swift one with the right outcomes and hope this process will lead to publication of an action plan to ensure that the next Finance Minister has options to make immediate changes. “At the very least, our pubs and restaurants must receive the 33% rate relief enjoyed by our counterparts in GB; this money is already in the NI Executive coffers as a result of the Barnett formula that is used to calculate the NI Budget and should be used for the purpose it was intended.”
CALCULATING RATES ON PUBS SERVING FOODHOW WILL THE NEW APPROACH WORK? ■ CURRENT APPROACH BY LPS THE FAIR MAINTAINABLE TRADE (FMT) IS MULTIPLIED BY A PERCENTAGE OF 5-8% DEPENDENT UPON THE LEVEL OF FMT.
LPS - CURRENT APPROACH FMT%
NO. of H
BELOW £250K
TO
5
834
250001-500K
6
227
500001 to 750K
7
107
750001 and above
8
109
30 • HRNI SEPTEMBER
FOOD IS WEIGHTED AS FOLLOWS: • The first £40,000 of income is disregarded due to the lack of profitability • The next £40,000 of income is taken at 75% • Income between £80,000 and £350,000 is taken at 100% • Income above £350,000 is taken at 85%
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businessrates
FMT / TURNOVER
THE NEW APPROACH FOR REVALUATION 2020, SECURED BY HOSPITALITY ULSTER
• Drink & food income to be separated • Food (regardless of the threshold) is to be taken at 5% • To ensure low food income generators are not penalised the initial two steps of weighting will still apply • The first £40,000 of income is disregarded due to the lack of profitability • The next £40,000 of income is taken at 75% (combined these steps mean the first £50,000 of food income is disregarded in the calculation of NAV) • Drink income is to be treated as before i.e. 5-8% • Once the appropriate percentages have been applied to wet & dry
PERCENTAGE RATE TO BE APPLIED WET SALES DRY SALES (DRINK) (FOOD)
income – the combined amount equates to the 8th List NAV.
Below £250,000
5%
5%
£250,001 - £500,000
6%
5%
£500,001 - £750,000
7%
5%
£750,001 and above
8%
5%
■ EXAMPLE A
EXAMPLE - PUB A Income Stream
FMT
On sales
£230,000
Food
£810,000
VALUATION EXAMPLE - OLD SCHEME Income Stream
FMT
On sales Food
VALUATION EXAMPLE - NEW SCHEME
Weight
Weighted FMT
Income Stream
FMT
Weight
Weighted FMT
£230,000
1
£230,000
On sales
£230,000
1
£230,000
£40,000
0
£0
Food
£40,000
0
£0
£40,000
0.75
£30,000
£40,000
0.75
£30,000
£270,000
1
£270,000
£730,000
1
£730,000
£460,000
0.85
£391,000
Total FMT
£990,000
Total FMT
£921,000 Income Stream
Total FMT
Percentage
NAV
0.05
£11,500
Total FMT
Percentage
NAV
On sales
£230,000
£921,000
8%
£73,680
Food
£760,000
0.05
£38,000
NAV
£49,500
EXAMPLE A – RESULTS IN APPROXIMATE REDUCTION OF 33%
■ EXAMPLE B
EXAMPLE - PUB B Income Stream
FMT
On sales
£400,000
Food
£400,0000
VALUATION EXAMPLE - OLD SCHEME
VALUATION EXAMPLE - NEW SCHEME
Income Stream
FMT
Weight
Weighted FMT
Income Stream
FMT
Weight
Weighted FMT
On sales
£400,000
1
£400,000
On sales
£400,000
1
£400,000
Food
£40,000
0
£0
Food
£40,000
0
£0
£40,000
0.75
£30,000
£40,000
0.75
£30,000
£270,000
1
£270,000
£320,000
1
£320,000
£50,000
0.85
£42,500
Total FMT
£750,000
Total FMT
£742,500 Income Stream
Total FMT
Percentage
NAV
Total FMT
Percentage
NAV
On sales
£400,000
0.06
£24,000
£742,500
7%
£51,975
Food
£350,000
0.05
£17,500
NAV
£41,500
EXAMPLE B – RESULTS IN APPROXIMATE REDUCTION OF 21% www.hospitalityreviewni.com
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SEPTEMBER HRNI • 31
hotelsprofile
OUTLOOK POSITIVE DESPITE OVERSUPPLY & PROFITABILITY CHALLENGES
From left, Stephen McMullan, deputy general manager, Jury’s Inn, Belfast; John McGrillen, chief executive, Tourism NI; Adrian Patton, senior manager, ASM; and Michael Williamson, director, ASM Chartered Accountants.
U
nprecedented demand for hotel bedrooms across Northern Ireland in 2018 led to approximately 2.363 million room nights being sold during the year, a 5% increase on 2017, according to ASM Chartered Accountants’ annual hotel industry survey. However, a large increase in bedroom supply throughout the year resulting from new hotel openings and extensions (+1,100 bedrooms), particularly in Belfast, means that the average bedroom occupancy rate across the country actually declined to 75.6% compared to 76.8% in 2017. On a Northern Ireland-wide basis, the average room rate paid by guests for a room excluding VAT, increased by 7.1% to a record £96.90, while the room yield or revenue per available room per day rose 5.4% to £73.28. While total revenues per room, including income from all hotel revenuegenerating activities, increased by an average of 4.4% to £69,158 in 2018, growth was not uniform across Northern Ireland. Belfast hotels and those in the Resort/ Spa segment experienced a decline in food and beverage sales, and the uplift in revenues overall did not lead to increased profits. Higher operating costs mean that profit before interest, depreciation, amortisation and tax declined by 2.4% to an average of £13,567 per room. Overall the performance is solid but no more than that, given the increase in total revenues, said ASM.
32 • HRNI SEPTEMBER
New hotel openings and hotel extensions in Belfast mean that, despite improved demand for overnight accommodation (+7% year on year), bedroom occupancy rates declined in 2018 and especially in the second half of the year. The bedroom occupancy rate averaged 79.9% compared to 82.9% in 2017. Average room rates increased year on year by 3.3% to £94.91 but that growth occurred in the first six months of 2018. Income from other hotel services declined in the year and, with the added pressure of increased operating costs, profits averaged 22.6% of revenues as against 24.6% in 2017. Hotels in rural settings experienced higher bedroom demand and revenue increases across the board. Bedroom occupancy improved by 1 percentage point to an average of 72.3% for the year with total revenues increasing by 5% to £98,654 per room, but increased costs mean the profits were flat at £17,473 per room. In effect, rural hotels are having to work harder for the same outcome. At Resort/Spa hotels, bedroom occupancy declined by 1.6 percentage points to an average of 74.7% and there was a decline in income from food and beverage operations, but a 10% improvement in bedroom letting rates to an average of £116.98 means that total revenues and profits were more or less unchanged year on year at £109,000 and £18,300 per available room respectively. In Derry/Londonderry City, bedroom occupancy was 1% lower than in 2017 at 69.7% for the year, but higher room
rates and improved income from other hotel services mean that total revenues improved by 5.3% to an average of £42,109 per available room. However, higher operating costs eroded this advantage and profits actually declined by 6% to an average of £7,391 per available room or 17.6% of turnover. Nevertheless, this remains a material improvement on the 12.4% recorded in 2016. “Room rates have continued to improve but overall revenue performance has been somewhat patchy in other areas of hotel operations,” said Michael Williamson, director of Consulting at ASM. “The Brexit issue seems to have sapped confidence in the business community since bookings from this market have fallen. “The decline in the value of sterling has certainly helped drive higher volumes of out-of-state visitors into Northern Ireland, but the flip side of that coin and the general uncertainty surrounding Brexit is that input costs have increased while the pool of experienced staff from EC countries has reduced, leading to increased staffing costs, the impacts of which are clearly evidenced in declining profits. I expect this situation to carry over into 2019 at least. “But on balance, while profitability outturn is a little disappointing it remains quite strong. Visitor numbers continue to grow, so the overall outlook remains positive”. The study gathers trading information from three, four and five-star hotels.
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hotelnews
NEW HOLIDAY INN EXPRESS OPENS IN DERRY~LONDONDERRY A
new Holiday Inn Express Derry~Londonderry has opened its doors in the city centre, with the £7m investment generating 44 new jobs while enhancing employment and business opportunities for service providers in the region. The hotel features 119 modern bedrooms offered at competitive rates and is a five-minute walk to popular attractions such as the historic 17th century walls, the Peace Bridge and the Guildhall, as well as a range of retail outlets and the city’s bars and restaurants. An Express Start Breakfast is included in the rate for all guests, while super
connected bedrooms offer appealing amenities such as Smart TVs, blackout blinds and a choice of pillows. The hotel has two meeting rooms ideal for small board meetings, interviews or brainstorming sessions. Phase one of the development will focus on the opening of the hotel, with plans to add another 31 bedrooms by the end of the year. Phase two will elevate the hotel offering by introducing a new bar and restaurant, while phase three will bring the development of 25 self-catering apartments in 2020, ideal for corporate events or longer stays. The hotel is part of IHG
From left, Stephen Redden, general manager; Emmett McErlane, operations manager; Patricia Campbell, IHGR director new hotel openings Europe.
(Intercontinental Hotels Group), one of the world’s leading hotel companies representing 17 hotel brands with over 5,600 partner hotels worldwide.
SLIEVE DONARD RESORT INVESTS £1.1M IN RENOVATION PROGRAMME
From left, Michael Weston, general manager of the Slieve Donard Resort and Spa, and Hazel Magill, executive head chef.
S
lieve Donard Resort & Spa has undergone a renovation programme, representing a £1.1m investment by Hastings Hotels.
A full renovation and redevelopment of the kitchen including layout and all new equipment has been completed, and the Drawing Room redesigned. A final stage is due to be completed in September, when 16 of the luxurious bedrooms will be upgraded. “We are dedicated to ensuring all our guests have the very best experience and that our service exceeds their expectations,” said Michael Weston, general manager of the Slieve Donard Resort & Spa. “As part of this, we continue to invest in the Resort while honouring the building’s legacy as one of Ireland’s most majestic hotels.
“The £1.1m renovation programme has included a brand-new kitchen which will allow our chefs to build on our dedication to local provenance and develop our offering in-line with the growing market for food tourism. We are very passionate about food and have just launched our new seasonal menus in all of the hotel’s dining options. “Also included in the investment programme are 16 of our luxurious bedrooms, the Lighthouse Lounge and the Drawing Room as we strive to ensure our guests receive a first-class service every time.”
ROE PARK ‘UNVEILS’ NEW WEDDING FACILITIES
L
imavady’s award-winning Roe Park Resort has unveiled its new wedding and function suite, following an investment of £500,000. The refurbishment programme, which took three months to complete, includes the expansion and redevelopment of the Resort’s main function room, the Roe Park Suite, allowing over 300 guests to be catered for in one sitting. The multi-purpose Suite is now totally self-contained, incorporating a private entrance and bar area, making it one of the biggest wedding venues in the North West. To meet the growing trend for outdoor ceremonies, the grounds have also been extensively redesigned and landscaped to include a wedding gazebo, private outdoor reception area and grassed space for games. The hotel has also expanded its in-house team with the recruitment of another experienced wedding co-ordinator while, as part of the investment programme, the hotel has www.hospitalityreviewni.com
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completed the first phase of the refurbishment of its 118 bedrooms. “The new Suite and all the additional facilities on offer means we can cater for the widest range of customer needs, whether indoor or outdoor, including civil, themed and nontraditional weddings,” said Mike Marshall, general manager of Roe Park Resort. SEPTEMBER HRNI • 33
hotel&accomodationnews
LUXURY B&B OPENS IN WHITEHEAD FOLLOWING £500,000 INVESTMENT A
luxury B&B has opened in Whitehead following a significant investment by two local entrepreneurs, with support from Ulster Bank. With finance provided by the bank, husband-and-wife business duo Tom and Heather McMaster have invested over £500,000 in the purchase and renovation of Altahammond House. Situated on the Altahammond Farm on the Belfast Road, Whitehead, the six-bed scenic period property boasts stunning coastal views over Belfast Lough with south-facing rooms looking out towards Co Down and the Copeland Islands. The investment also includes the accompanying Mallard Cottage, a three-
en-suite rooms including two master suites, one of which benefits from direct lift access. Its gardens, which boast panoramic views of the coast, include a fully enclosed swimming pool with retractable roof as well as a hot tub and sauna. It was purchased in 2018 by Tom and Heather who From left, Tom McMaster and also own a local butchery, Paul Reid, business McMaster Home Farm Meats, development manager at Ulster as well as outside catering Bank. company McMaster Country Kitchen. bed self-catering space for groups and The new owners have submitted families seeking a vacation rental for planning permission to extend the stays of three nights or more. property to include a new activity centre The original section of period and barn wedding reception venue with Altahammond House dates back to the bookings open from Spring 2020. late 19th century. It features six double
KINGFISHER LODGE PICKS UP FOUR-STAR RATING
T
ourism NI has awarded four stars to Kingfisher Lodge, Boa Island, Fermanagh. Located on the island of Inishkeeragh in the heart of the beautiful Fermanagh Lakelands, the property is said to be the perfect base from
From left, Jenny Crozier of Kingfisher Lodge with Deborah Avery, Tourism NI.
which to access some of the best golf courses and fishing in Northern Ireland, as well as local attractions such as the Marble Arch Caves, the town of Enniskillen and Belleek Pottery. “Kingfisher Lodge is central to the tourism offering in the area,” said Deborah Avery, senior quality advisor, Quality & Standards team at Tourism NI. “The property is a shining example of quality and this four-star rating now gives it a great springboard to draw even more visitors into Co Fermanagh.” Jenny Crozier, proprietor, said: “This is a new venture for us, and we really wanted to provide our guests with a place to relax and unwind while taking in the views of the Fermanagh Lakes and its wildlife. “The house itself is nestled on the banks of Lough Erne close to Kesh and Belleek. The lake provides peaceful walks or high thrill watersports depending on the pace of life you are looking for. We like to think that we go that little bit further to give guests a memorable experience while staying at our home and hope they leave loving the place as much as we do.”
GALGORM COLLECTION TRIUMPHANT ON THE WORLD STAGE
G
algorm Spa & Golf Resort has picked up spa and restaurant awards, and sister restaurant Café Parisien a culinary accolade, at the annual World Luxury Spa and Restaurant Awards, held at The State Hermitage Museum Official Hotel in St Petersburg, Russia. The fourth event of its kind, the Awards saw more than 200 guests fly in from around the world, representing over 90 countries, 450 spas and 270 34 • HRNI SEPTEMBER
restaurants. The Spa at Galgorm Spa & Golf Resort won Luxury Resort Spa, while The River Room won both Luxury Resort Restaurant and Luxury Scenic Setting; all within the Northern Europe category. Meanwhile, Belfast-based Café Parisien came out on top as a Continent Winner of Europe under the French Cuisine category. “We are absolutely delighted to have several offerings within the Galgorm
Collection walk away with these prestigious accolades,” said Colin Johnston, managing director. “Whichever establishment of the Galgorm Collection you visit, whether it be our 3 AA Rosette River Room Restaurant, the Resort Spa or Café Parisien, guests are assured of our exceptionally high standards in quality, warmth and attentiveness. To receive the mark of worldwide luxury is testament to our wonderful team both on and off the main resort site.”
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hotelprofile
THESTATS HOTELHUB THE SALTHOUSE HOTEL, BALLYCASTLE
P
erched above Ballycastle and offering panoramic views of the Atlantic Ocean, The Salthouse Hotel represents an investment of £5m by the McGarrity family. An eco luxury hotel, featuring an innovative design inspired by the local landscape, it brings a unique offer to the North Coast hotel scene. As well as 24 rooms, the complex includes seven selfcatering chalets, spa facilities and The Salthouse Bar and Restaurant serving locally-sourced fare. Green features include an onsite wind turbine, solar panels, a ‘no single use’ plastics policy and use of water from its own borehole. All 24 bedrooms and suites, meanwhile, offer smart technology controlling lighting, heating and entertainment. “Trading has been busier than expected,” said Nigel McGarrity, director of The Salthouse. “We opened the restaurant first and rooms were available to book at the start of July, just in time for The 148th Open. The benefits of the Open spread throughout Northern Ireland. Hotels and other tourism businesses have noted a considerable uplift in visitors.” The Salthouse Spa was on schedule to open mid-August, offering guests a choice of three therapy rooms, an indoor relaxing
Nigel McGarrity
room featuring heated day beds and a steam room. Outdoor spa facilities include two large hot tubs and an outdoor sauna with views over Rathlin Island. And “for those seeking the ultimate pamper package, there will also be an outdoor seaweed bath experience,” he says. McGarrity is supportive of efforts to reduce VAT for the hospitality and tourism sector. “The hotel and hospitality industry are at a huge disadvantage as we continue to face a 20% VAT rate,” he says. “The Republic of Ireland experience shows how a policy supporting a reduction in VAT can act as a catalyst for growth and create considerable fiscal benefit in the long run.”
HOTEL OPENED: July 2019 OWNERSHIP/REFURBISHMENT HISTORY: The Salthouse, a luxury, 24-bedroom eco hotel, opened in Ballycastle in July 2019. Run by husband and wife team Nigel and Joann McGarrity and their son and daughter, Carl and Emma McGarrity, The Salthouse is one of the most sustainable and ‘smartest’ hotels in Ireland and Europe. EMPLOYEES: 50 staff, of which approximately 20 are part time ROOM NUMBERS: 24 en-suite bedrooms STAR RATING: Not yet graded STYLE: Perched above the quaint sea-side town of Ballycastle, The Salthouse has a unique atmosphere which is designed to connect guests to the outdoors. With its inspiring scenery, and light and airy spaces, it is the perfect place to unwind and discover coastal calm. Both the interior and the exterior of The Salthouse embraces its stunning location and successfully mixes tradition and nature by using materials associated with the region, namely salt. Almost all of the furniture has been sourced from local suppliers and craftsmen. GUEST PROFILE: Having only opened in July, the venue is still learning its guest profile. So far, it is attracting many international and European visitors, and has attracted significant interest locally and from the RoI market. For people living in the locality and the surrounding areas, the restaurant and bar has become a firm favourite. USPs: Get away from it all. Discover your coastal calm close to many of the North Coast’s most visited attractions; eco hotel; sustainability; no single-use plastic; The Salthouse spa; forest walks behind hotel; and sea views and costal activities. FOOD & BEVERAGE: Food and drink is a key part of an escape and The Salthouse Bar and Restaurant offers ocean view dining, while its menus embrace the essence of its location, using the finest, locally-sourced ingredients such as freshly caught seafood direct from the pier. It also stocks the finest beverages and takes advantage of its unique geographic location, close to so many distilleries.
tourismnews-attractions
RUGBY STARS SHOWCASE £1M INVESTMENT AT LET’S GO HYDRO
L
et’s Go Hydro, Ireland’s largest water sport, activity and accommodation resort, has unveiled a 6,000-square-foot floating pitch which is the first permanent outdoor aqua rugby facility in the UK and Ireland. A new cable water sports park has also been launched, with the additional leisure facilities representing a £1m investment in the resort. Marketed as a popular choice for corporate team building, aqua rugby is a water-based take on the traditional sport and involves participants attempting to score a try by splashing into the water, while the new cable park will offer visitors a chance to experience wakeboarding, kneeboarding and tubing. Located at Knockbracken Reservoir in Carryduff, Let’s Go Hydro, has doubled in size to become a permanent fixture after attracting over 50,000 visitors last year within a four-month period. In addition to the new water-based leisure facilities that join the existing Aqua Park and Puddle Park, the resort also offers overnight accommodation for up to 200 guests with a range of luxury glamping pods, a floating lake pod, a safari lodge and forest domes.
From left, Ulster Rugby players Sean Reidy, Luke Marshall and Andrew Warwick.
BUSY EVENTS SCHEDULE AIMED AT BOOSTING LAKELAND TOURISM
F
ermanagh Lakeland Tourism has supported a busy summer schedule of music festivals, relaxing getaways and unique events at some of the region’s famous historic National Trust properties as it aims to boost visitor numbers. Visitor numbers in Fermanagh have been steadily increasing year on year, reaching 348,000 in 2018, as attractions such as Cuilcagh Boardwalk Trail, the Marble Arch Caves and Belleek Pottery prove popular. Castle Coole, the 18th century mansion built by the first Earl of Belmore and set in a wooded landscape, hosted Summer Music Sessions in July, while Belmore Court & Motel, Killyhevlin Lakeside Hotel & Lodges and Westville Hotel offered promotional packages for visitors. Florence Court hosted a variety of events over the summer months from guided house tours to bike hire, Kitchen Garden activities, pond-dipping kits,
a Honey Show and, in July, Pop Up Camping. Crom Estate, meanwhile, offered regular Creatures of Crom tours and a Music by the Lake event in August The Shoreline Music Festival returned from August 9–11, live at Enniskillen Castle, while the castle will also host Festival Lough Erne, taking place for the fifth year from September 21–22.
MOUNT STEWART CONVERSATIONS FESTIVAL RETURNS
T
he National Trust Mount Stewart team has announced a partnership with Open House Festival, which will see Mount Stewart Conversations Festival 2019 headlined by Sky news presenter Mark Austin. The EMMY and BAFTA award-winning journalist and Washington correspondent for Sky News will headline one of the two days of the Festival, which will be held over September 7-8, and last year attracted over 6,000 attendees. Austin will regale audiences with tales from his 35-year career, spanning warzones from Iraq to Afghanistan and Kosovo, and major sporting events including four Olympic Games and four World Cups. The wider programme for the fourth year of the Festival will feature a line-up of acclaimed guests who will engage visitors in debates, performances and talks on a vast array of inspirational subjects.
For more information, visit www.nationaltrust.org.uk/mount-stewart.
ARDS AND NORTH DOWN GAIN FIVE GREEN FLAG AWARDS
F Mayor of Ards and North Down, Alderman Bill Keery is pictured, centre, with representatives of the parks teams.
36 • HRNI SEPTEMBER
ive locations in Ards and North Down have achieved a Green Flag Award, an internationally-recognised certification for environmental quality management for parks and open spaces. Holywood’s Ballymenoch Park, Newtownards’ Kiltonga Nature Reserve and Londonderry Park, as well as
Bangor’s Castle Park and Linear Park, have each received the prestigious award. A record 76 Green Flag awards have been presented this year, according to Keep Northern Ireland Beautiful, highlighting that Northern Ireland now has more high-quality outdoor places than ever for the public to enjoy.
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tourismnews-travel
ISLAND OF IRELAND WINS ‘MOST PROMISING OVERSEAS DESTINATION’ AWARD AT TRAVEL SUMMIT IN CHINA Elfie Yang and James Kenny, both Tourism Ireland, with the trophy for ‘most promising overseas destination’ at the Weibo V-Influence Summit in Chengdu.
I
reland has won a ‘most promising overseas destination’ award at a travel summit in China. The award was presented to Tourism Ireland at the V-Influence Summit in Chengdu, organised by Sina Weibo, a hugely popular microblogging site often described as the Chinese version of Twitter. The event was attended by hundreds of influencers, many of which have more than one million followers each, travel journalists and travel professionals from across China. At the ceremony, Ireland was named one of the ‘most promising overseas destinations’ in the world, along with countries like Argentina and Peru. The award was presented for Tourism Ireland’s activity to raise interest in the island of Ireland among Chinese travellers on social media.
EXTREME RAILWAY JOURNEYS SHOWCASES THE ISLAND OF IRELAND
Tourism Ireland has around 176,000 Chinese followers on Weibo, up around +11% since the beginning of this year; the organisation also has thousands of followers on other social platforms such as WeChat and TikTok. In 2018, an estimated 100,000 Chinese visitors were welcomed to the island of Ireland. Earlier this year, Tourism Ireland announced its intention to double its marketing investment in China to €1m and double its marketing team to 12 this year, and grow Chinese visitor numbers to 200,000 by 2025. Around 61% of Chinese travellers seek opinions online before selecting a holiday destination and half of all destination planning is done on mobile devices – so, a key objective for Tourism Ireland is to raise awareness of Ireland through digital and social media.
BANGOR WINS URBAN CATEGORY AT BEST KEPT AWARDS
C
hris Tarrant’s popular TV series Extreme Railway Journeys has been filming around Northern Ireland and the island of Ireland. The show has around two million viewers per Chris Tarrant is pictured with a railway episode and airs guard during his visit to Downpatrick on Channel 5 in and County Down Railway. Britain. Filming here was supported by Tourism Ireland, in conjunction with Tourism NI and Fáilte Ireland. Tarrant and the show’s production team enjoyed a whistlestop tour around the island of Ireland – capturing footage at places like the West Clare Railway, Blarney Castle, Lullymore Heritage & Discovery Park and the Guinness Storehouse, as well as at the Downpatrick & County Down Railway. They also travelled by train from Belfast to Londonderry, Limerick to Ballybrophy and Wicklow to Bray. The programme will air later this year – showcasing the scenery and heritage to millions of potential British holidaymakers, as well as highlighting the ease of venturing beyond cities into the regions via rail travel. A key focus for Tourism Ireland is to encourage more holidaymakers from Great Britain to explore the regions and less-visited attractions, during the shoulder and off-season months. www.hospitalityreviewni.com
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Mayor of Ards and North Down, Alderman Bill Keery, with Council representatives and Bridgeen McIlroy, NI Amenity Council; Sharon Regan, Project 24 artist; Paula Kane, Chamber of Commerce; Mary Lappin, beach cleaners - Ards and North Down; Janet Hughes, Open House volunteer and Festival Friends co-ordinator; and Stephen Patton, CR & HR manager, Belfast City Airport.
B
angor has been named as Best Kept Large Urban Centre at Ireland’s Best Kept Town Awards 2019, with judges said to be particularly impressed with the exceptional maintenance of Ward Park, Project 24, Bangor Castle Walled Garden and the Marina. The cultivation of wildflowers throughout the town also received the judges’ praise, as their presence can help improve the quality of water and soil and encourage pollination and the presence of wildlife. Belfast City Airport Best Kept Awards is a Northern Ireland initiative which collaborates with its Southern counterpart Tidy Towns to award all-Ireland accolades. Northern Irish village, Donaghmore was recognised as the Best Kept Village. “It is an honour to support the Best Kept Awards which help to motivate and inspire generations to get involved locally, something that Belfast City Airport also encourages through its Corporate Responsibility programme,” said Stephen Patton, CR and HR Manager at awards sponsor George Best Belfast City airport. SEPTEMBER HRNI • 37
tourismprofile
SHAPED BY SEA & STONE MID AND EAST ANTRIM COUNCIL’S BOLD NEW TOURISM BRAND IS PERSONIFIED BY ITS FLAGSHIP ATTRACTION, THE GOBBINS, OPERATIONS & DEVELOPMENT MANAGER ALISTER BELL TELLS ALYSON MAGEE
HISTORY OF THE GOBBINS
From left, Maureen Morrow, mayor of Mid and East Antrim; Alister Bell, operations & development manager, The Gobbins; and Anne English, manager of the café at The Gobbins.
O
riginally opened in 1902 by Berkeley Deane Wise, the engineer responsible for bringing a railway line up the Antrim Coast, the dramatic coastal walk soon became a popular attraction. Regarded as a pioneer of modern tourism in the area, he also established Whitehead as a destination town with a new promenade, auditorium, bandstand and manmade beach and, after extending the railway to Larne, installed paths and bridges at the Glenariff waterfalls. Unfortunately falling profits due to the Great Depression of the 1930s, and competition from cars, saw the railway company struggle with maintenance costs and the path closed during the Second World War and deteriorated. A section re-opened, under the auspices of the Ulster Transport Authority, in 1951 but closed again in 1954 after a landfall and fell into disrepair until its recent restoration by the local council.
W
hile ‘reimagining’ The Gobbins was never going to be simple, its inherent environmental and engineering challenges are what make the cliff path such a unique tourist attraction. There is no other walk like it in Europe, hugging the rugged Islandmagee cliffs from below in a series of pathways, steps, bridges and tunnels exposed to the Irish Sea and passing under bird colonies. A major attraction back in its Edwardian heyday, The Gobbins had been closed to the public for over 60 years before it was reopened by Mid and East Antrim Borough Council in 2015. An EU grant of £7.5m, awarded in partnership with Slieve League in Co Donegal, supported restoration of the path and construction of The Gobbins Visitor Centre, with additional backing from the Council, Tourism NI and Ulster Garden Villages. 38 • HRNI SEPTEMBER
And now, four years on, the attraction is on schedule to welcome 45,000 visitors, and is a centrepiece of the Council’s new Shaped by Sea & Stone tourism brand. Operations & Development Manager Alister Bell says The Gobbins is reaping the benefits of designation as a strategic project by Tourism NI locally, and Tourism Ireland in international markets. “The idea has been to get people to slow down on the Causeway Coastal Route, and enjoy what’s off the beaten track,” he says. Visitor numbers are strong from North America, GB, continental Europe and, to a lesser extent, the Republic of Ireland. “It’s really interesting to me that people who have to get on a boat or plane to come here represent higher percentages that those who can just drive up the road,” says Bell. “I’m not sure what the background to that is, whether it’s the easy ferry routes or flights coming in, but certainly the German market really love us and what they’ve told me is it’s because they have no coast. “They love hiking and they love ‘edutainment’, entertainment and education at the same time. They love the interaction with the guides, and that’s why I think we’ve done so well with the German market.” The Shaped by Sea & Stone brand lays out a more cohesive regional tourism
proposition, mapping and linking the attractions and hospitality offer in the area. And, as an employee of the Council, Bell is committed to not only building visitor numbers to The Gobbins, but also meeting its priorities of driving economic growth and providing sustainable jobs. “One of the interesting things I’ve noticed with the bookings is they are mostly independent travellers,” says Bell. “Most of our tours are booked as pairs. We do some cruise ships but not an awful lot and we don’t have a lot of bigger coach parties.” And the benefit of independent travellers is greater flexibility to spend more time in the area, and seek recommendations. “I’m surprised still at the number of people coming into us saying, do you know where I could stay for the night,” he says. “And they’re just going from place to place, so that allows us to keep people within the Borough.” The cliff path’s success has expanded opportunities for other Islandmagee businesses such as Audrey Kyle Art, which joined the Économusée artisan network this year, and Kilcoan Gardens. And Whitehead has also enjoyed a tourism boost, says Bell, with its new railway museum closely linked to the history of The Gobbins, and quality cafes such as The Bank House and The
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Lighthouse Bistro. “Visitors wants unique experiences,” says Bell. “They want to meet the maker, or meet those who have lived in the area and they love story telling.” The Gobbins employs around 60 full- and part-time staff members across the visitor centre, café and pool of tour guides. “The majority of them are from the Mid and East Antrim area, which is great because that brings with it a wealth of knowledge,” says Bell. “We have beautiful scenery down in The Gobbins, but also the guides then have an opportunity to put their own spin on it and the international visitors really seem to like that.” Each tour along the 2km path takes around 2.5 hours, and features a maximum of 15 visitors with one tour guide, transported from the centre by minibus to the beginning of the walk. The visitor centre shop is stocked with mainly local craft pieces, supplied by around 60 artisans from the area. “Some of them are exclusive to us here at The Gobbins,” says Bell. “For me, it’s important that local businesses have an opportunity to get a route to market. With 55% of our visitors coming from outside Northern Ireland, that’s an opportunity to showcase what’s good about the area.” Local sourcing is also the focus of The Gobbins Café, which is open daily from 8.30am to 7pm. Local Anne English, having worked in the café as a chef, assumed management of the site as a sole proprietor in January. Among suppliers are Foster’s Fruit & Flowers in Whitehead for fruit & veg; Delaceys Café in Carrickfergus for www.hospitalityreviewni.com
soda, potato bread and sausage rolls; and both The Little Home Bakers in Islandmagee and The Pastry Chef in Larne for baked goods. And the menu carries through the local focus for visitors, with choices such as the Browns Bay Bap, Sandy Cave Soda or Wise Guy Fry, named after Gobbins founder Berkeley Deane Wise. “The tourists like that story and experience,” says Bell. “They like to buy into it.” The first few years of operation have not been without challenges for the Council, with the path’s exposure to the elements leaving it prone to rock falls and other storm damage. However, it has become more adept at monitoring and managing the environment and expects to open from March to December this year, closing in January and February for maintenance
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work and surveys. The previous financial year saw the attraction welcome 30,500 visitors, including 52% from outside Northern Ireland, across April to October. “There’s an awful lot of background work that goes on that the visitor doesn’t see, but what that’s allowing us to do is keep the attraction open longer and manage any natural issues that we have,” says Bell. “As part of our planning, we do a bird survey each year and that has shown that, even though we have the tours going through, it hasn’t affected the bird breeding. We have in the region of 3,000 seabirds down there of varying types.” As well as seagulls, kittiwakes, razorbills and guillemots, The Gobbins is home to a puffin colony. “In the island of Ireland, we’re one of only a few locations such as Rathlin Island and the Cliffs of Moher, and the big difference you have with us is you’re looking at the birds from below,” he says. “For people who are interesting in birdlife and wildlife, no one day is ever the same down there. “Sometimes you’ll see otters down there, we’ve a resident seal who keeps bobbing around and sometimes you’ll see pods of dolphins.” With the Council set to secure City Deal funding, Bell is hopeful support may be forthcoming for extending The Gobbins path into a loop; currently visitors retrace their steps. “We believe the path originally went further along to a place called Pebbles Port,” he says. No drawings exist of the original cliff path, but remnants can be seen from the sea. Scope also exists to expand the current offer into bike or boat tours, possibly in collaboration with a private operator.
SEPTEMBER HRNI • 39
q&a
A DAY IN THE LIFE do learn something new from every client. There is no ‘worst’ part to my job although I do not really enjoy cold calling as I appreciate how busy people within the industry can be. It can also be frustrating that some people do not fully understand or appreciate the difference good quality training will make to their team and business.
WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR?
Definitely the lack of youth coming through to work long term in the industry. It can be difficult to motivate students who are just doing the job while at school or uni but I promote the advantages such as how it will widen their skills set improving communication, listening skills and using initiative - and remind them that while they are in the role, they must always deliver first-class customer service. OUTLINE A TYPICAL DAY Like most self-employed people, I don’t have a typical day, but I make sure to have structure and plan ahead. I start my day with a three-mile walk; it helps me to get motivated. I conduct most of my meetings with clients in the mornings, then late afternoon is spend developing training sessions and completing company manuals or feedback reports. Given the nature of the industry, most training sessions take place in the late evenings after food service or early mornings at weekends. I usually have at least one mystery dining visit to conduct per week, but at busy times I could have up to three or four. However, I have a great team of people who assist with these.
OONAGH LENAGHAN, CONSULTANT AT HOSPITALITY TRAINING SERVICES WHAT IS YOUR CURRENT ROLE? I am a hospitality training consultant and started my business (which had been a 10-year idea) in October 2016 after the training company I was a director of was sold. I offer bespoke customer service and upselling training to front-of-house teams within hotels, restaurants and cafes, as well as mystery dining visits, set up of quality assurance systems, bespoke company manuals and management mentoring. WHAT IS YOUR BACKGROUND? I have had a career in both the hospitality and training industries for most of my working life. I have worked in all aspects of hospitality but was always most passionate about food and drink service. I am qualified as an FE tutor to deliver L2 and L3 hospitality and catering qualifications and am an internal and external verifier for these qualifications. I also have a background in auditing and quality control. I have worked with some great people and was fortunate to have had the support of Paula Henry (Currans Bar & Seafood Steakhouse) who was a fantastic mentor to me right up until her passing. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? I love meeting new clients and teams and making lasting, positive improvements within hospitality businesses. I really 40 • HRNI SEPTEMBER
PROUDEST MOMENT OF YOUR CAREER TO DATE There are too many to choose. One is definitely when I got my first client within two hours of starting my business. Working with various teams that have gone on to win top hospitality awards has also been a proud moment. BEST THING ABOUT THE SECTOR It is just so exciting and always evolving and I get to meet some fabulous people that I maintain good friendships with. The hospitality industry in NI is quite close knit and word of mouth is the best promotion a business can get. Working in hospitality definitely improves your confidence, broadens your prospects and improves your common sense. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Spending time with family and friends is important to me. I have two young kids to entertain and occupy; they definitely keep me busy. I enjoy keeping fit and love walking. I walk every day, not even the snow stops me. I also enjoy yoga, reading and learning new things. I do something work related every day – the joys of self-employment. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW Years ago, I had a disco and karaoke business. It was quite successful, and I was booked out most weekends. I just decided it would be a good way to make money and randomly went out and bought all the gear, taught myself how to operate it and drove round the bars to promote it. I think you have so much confidence when you are younger that failure is never a concern. twitter.com: @Hosp_ReviewNI
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businessnews
MOLSON COORS LAUNCHES ‘LIFE LEAVE’ FOR EMPLOYEES
M
olson Coors, Ireland’s third largest beer company, has launched a new employee initiative in Ireland and the UK, which offers staff up to two weeks extra paid leave annually. The Life Leave policy forms a key part of the brewer’s new Moments that Matter programme, designed to offer employees an industry-leading approach to work life balance. In recognition of the growing demand for flexible working policies, Molson Coors’s employees will be able to use Life Leave on top of their existing holiday entitlement and all other leave policies, including sickness and compassionate absence. Life Leave can be used for the significant moments in life and could be anything from taking time to settle in a new puppy at home, moving house and studying for exams to the days leading up to a wedding. “The way we all work has changed,” said Ryan McFarland, general manager for the Island of Ireland, at Molson Coors. “For our people to perform at their best, we recognise they need an employer that provides flexibility and understands their personal priorities. “There are often things going on in our lives which we would normally use annual leave to sort out, but this eats into actual downtime. We wanted to change that and give our people the ability to take care of what matters in their life without running down holiday days.” Molson Coors employs over 2,000 people across the UK and Ireland and has been recognised for its steps to improve workplace wellbeing in the industry. Most recently, the brewer received a Silver accolade from mental health charity, MIND, in its annual Workplace Wellbeing Index. Life Leave will be drawn down by employees annually on top of their standard 32 days of annual leave in Ireland (including bank holidays) on a personal basis, recognising that the moments that matter are unique for every individual.
CULLODEN SPA APPOINTS NEW MANAGER
N
iamh Rice has been appointed as manager of The Spa at the Culloden Hotel & Spa Resort. She has over 12 years’ experience in the beauty industry and joined The Spa at Culloden in 2015 where she has held the positions of spa supervisor and assistant spa manager. Rice holds a BTEC National Diploma in Beauty Therapy Science and an HND in Beauty Management. She is responsible for the day-to-day running of The Spa at Culloden and manages the teams of spa therapists and spa attendants, health club and Zest juice bar, as well as overseeing the ESPA brand which is used exclusively in the hotel spa. www.hospitalityreviewni.com
Niamh Rice.
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SEPTEMBER HRNI • 41
AMUSEMENT & LEISURE
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SEPTEMBER HRNI • 49
q&a
THE LAST WORD ENTERTAINMENT FAVOURITE TV SHOW: Friends FAVOURITE FILM: Cruel intentions ALBUM CURRENTLY LISTENING TO: Bastille - Dooms Days FAVOURITE BAND: Bastille LAST BOOK READ: CJ Tudor - The Taking of Annie Thorne FAVOURITE CELEBRITY: Brian Cox
SOCIAL
FAVOURITE FOOD: Japanese FAVOURITE RESTAURANT: Kamakura LAST HOTEL YOU STAYED AT: Galgorm LAST BAR/NIGHTCLUB YOU VISITED: Santeria FAVOURITE PLACE IN WORLD: Japan INDOOR CONCERT OR FESTIVAL: Indoor concert LAST HOLIDAY: Japan
DRINKS FAVOURITE HOT DRINK: Chai latte FAVOURITE SOFT DRINK: Coke BEER OR CIDER: Beer WHITE OR RED WINE: White WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Cocktails WHO WOULD YOU INVITE TO A DINNER PARTY? Mindy Kaling ONE ITEM YOU COULDN’T LIVE WITHOUT? Plane tickets
NAME
NIKKI DRENNAN
COMPANY
THE LOST CITY ADVENTURE GOLF
JOB TITLE
GENERAL MANAGER HOW LONG HAVE YOU BEEN IN THIS ROLE? Four months. 50 • HRNI SEPTEMBER
DESCRIBE A TYPICAL DAY? There isn’t one really, it changes day to day, though generally I get a lot of admin done as well as getting to make pizzas and cocktails and meet loads of lovely customers. I’m very lucky because the work place is really fun, and I get to enjoy my job every day. WHAT WAS YOUR FIRST JOB? Face painter.
WHAT IS YOUR IDEAL JOB? Anything I enjoy. INSPIRATION IN YOUR LIFE? The arts. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? You might not have as much time as you think, so enjoy the time you have now.
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