Hospitality Review NI Summer 2018

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SUMMER 2018

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

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INDUSTRY MAKES THE CASE FOR VAT REDUCTION

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RECOGNISING TALENT: IOH NI HOSTS ITS 23RD INSTITUTE OF HOSPITALITY AWARDS FOR PROFESSIONALISM AT TITANIC BELFAST PS34-37

REDEFINING BELFAST FOR A NEW ERA: OPENING IN JUNE, THE GRAND CENTRAL WILL PAY HOMAGE TO THE HERITAGE OF BELFAST PS48-52

hort-term benefits from the devaluation of sterling are masking Northern Ireland’s vulnerability as one of the few EU countries without a Tourism VAT rate, threatening the £500m investment currently underway in local hotels, according to the Northern Ireland Hotels Federation (NIHF).

NIHF has responded to the UK government’s call for evidence on Tourism VAT and Air Passenger Duty in Northern Ireland, highlighting the 24 of 27 EU countries currently applying a reduced VAT rate including the Republic of Ireland (RoI).

With five of Northern Ireland’s six counties sharing a border with RoI, NIHF says the current commercial advantage offered by sterling’s devaluation against the euro could be lost should inflation and interest rates rise.

Estimating the turnover of local hotels to be around £500m, NIHF highlights the sector as a significant contributor to the Northern Ireland economy, supporting over 13,000 jobs and paying around £100m in VAT and £170m in wages.

A proposal is meanwhile made in the NIHF submission for a post-Brexit VAT reduction to be applied to tourism activities in Northern Ireland as a pilot project.

Key points in the Federation’s submission include: The current weakness of sterling is disguising the challenge the current 20%

VAT rate is placing on Northern Ireland hospitality businesses. VAT is an invisible tax with many customers not realising that the price they pay has been subject to a 20% VAT levy. Unlike other countries in Europe, including Spain and France, hotels and restaurants show a global price which often makes our offering appear more expensive.

Twenty-four of the 27 countries in the EU apply a reduced VAT rate to hotel accommodation with the majority extending this to out-of-home meals. The EU allows a reduced VAT rate on certain activities of which tourism is one.

France reduced VAT for hotels in 1967, and its tourism industry is now valued at €90bn, employing 1.4m people and contributing 8.9% of the country’s GDP. NIHF says a reduction in VAT would go some way in helping the industry in Northern Ireland break the £1bn barrier.

RoI reduced VAT in 1986, and again to 9% in 2011. Since 2011, 4,800 jobs have been created and the industry has performed at record levels with €8.7bn of spend in 2017, forecast to reach €10bn by 2020.

See p5 for more on Tourism VAT.

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

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SUMMER HRNI • 3

SUMMER 2018

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

editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk.

Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk.

Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

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

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

CALL FOR TOURISM VAT HEATS UP

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s I write this month’s comment, Belfast Lough is glittering in the sunshine and, across from BelTel Towers, The Biggest Weekend: Belfast is all set up and ready to start cranking out an array of 1990s classics and contemporary artists. And, a few buildings down, actor Ethan Hawke has just popped up on the twitter feed of Novelli at City Quays. After a very long winter, spring is finally here…

There was also a distinctly balmy feel to the Northern Ireland Tourism Awards last night (May 24), where heavy red curtains and lighting transformed the Europa ballroom into a ruby oasis in a nod to the event’s 40th anniversary but certainly upped the temperature on analready warm evening. Congratulations to all the winners, showcasing great diversity both geographically and across the range of venues and events represented.

It was no coincidence the event was in the Europa, where the first ever awards were held 40 years ago. Welcoming guests, host Maxine Mawhinney introduced a short film looking back over the past 40 years, decade by decade, with the events depicted ranging from the comical and touching to the epic; drawing an emotional response from many of the guests.

Speaking before the 2018 Awards (and an excellent dinner), Tourism NI Chairman Terence Brannigan expressed confidence the latest tourism figures for Northern Ireland, expected imminently, will hit the £1bn mark. It would be a landmark occasion indeed if they do.

The final awards of the evening went to Caitriona Lavery of Hastings Hotels (Tourism Hero) and Bill Wolsey of Beannchor (Outstanding Contribution to Tourism). In his absence, Bill’s wife Petra picked up the award but a prerecorded video from the Beannchor boss bookended the awards with a powerful message. Highlighting the phenomenal growth of the hospitality/tourism sector over the past 40 years, to surpass many other industries perceived as economydriving, Bill called for our politicians to

get their act together, bring an end to the ongoing vacuum at Stormont and

“Our industry bodies and stakeholders are doing their upmost to keep pushing the issues, meeting with EU officials and UK politicians to highlight Northern Ireland’s unique situation and case for a range of support measures.” give the sector the support it needs to keep growing. Bill said it better himself, and there was a ruby-hued sea of nods across the room.

As our lead news stories this month highlight, the hospitality sector is in desperate need of political support and decision-making across a range of issues but principally licensing laws, Tourism VAT and Air Passenger Duty.

Our industry bodies and stakeholders are doing their upmost to keep pushing the issues, meeting with EU officials and UK politicians to highlight Northern Ireland’s unique situation and case for a range of support measures. But political support from Stormont is direly needed, and the ongoing limbo is despicable.

Meanwhile, the local hospitality industry continues apace with investment, innovation and hard graft. Congratulations are also due to the winnerS of the recent Institute of Hospitality Awards for Professionalism 2018.

And in this double summer edition of the magazine, you will find an impressive array of businesses reaching ever greater heights of excellence from the lovely Joyce Brownless at Blackwell House in Scarva and Deanes’ exciting collaboration with Monell’s in Nashville to the inspiring Life Adventure Co in Castlewellan and the Grand Central Hotel, defining a new era for Belfast.

Enjoy…

Alyson Magee

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news

TREASURY OFFICIAL HEARS THE CASE FOR TOURISM VAT

BY COLIN NEILL, CHIEF EXECUTIVE OF HOSPITALITY ULSTER

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ospitality Ulster recently hosted Financial Secretary to the Treasury, the Rt. Hon Mel Stride MP, at round table meetings with hospitality and tourism representatives on the back of HM Treasury’s call for evidence on VAT, APD and tourism in Northern Ireland.

Hospitality Ulster welcomed the opportunity for the industry to have faceto-face discussions about the importance of cutting Tourism VAT in Northern Ireland and for abolishing Air Passenger Duty with the Financial Secretary.

The meetings, which included the NI Hotels Federation, FSB, Visit Belfast, Visit Derry, the National Trust, TNI, Derry Chamber of commerce, all three NI airports and a selection of hospitality businesses, provided an excellent opportunity for the hospitality and tourism industry to spell out the importance of cutting Tourism VAT in Northern Ireland and abolishing Air Passenger Duty.

‘These are crucial issues not only for our members in the hospitality sector across NI, and indeed for other industry bodies, but for the Northern Ireland economy as a whole.

Mel Stride MP, as the Financial Secretary to the Treasury, listened to our

message that the tourism VAT rate in Northern Ireland needs to be reduced significantly in order to put us on a level playing field, not only with our biggest competitor, the Republic of Ireland, but indeed with virtually all of the rest of Europe.

Our current 20% VAT tourism rate is more than double the Republic’s 9% rate and clearly puts us at a distinct disadvantage when it comes to attracting tourists to Northern Ireland.

We also emphasised that Air Passenger Duty is a clear competitive disadvantage to Northern Ireland’s tourism sector as it deters visitors.

Abolishing APD would allow us as a region to compete for more flight routes into Northern Ireland and therefore attract more visitors.

We also discussed the VAT registration threshold and how reforms can be made to the current legislation which will benefit the hospitality sector and indeed small businesses from a range of sectors in Northern Ireland.

This is part of our ongoing engagement with HM Treasury and Hospitality Ulster will continue to argue strongly that reform of Tourism VAT and APD are necessary for our sector and indeed for Northern Ireland as a whole.

Local hospitality industry stakeholders recently hosted Treasury Financial Secretary Mel Stride. (Above and below)

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STRIDE PRAISES THE ENERGY & ENGAGEMENT OF NI TOURISM Colin Neill with Mel Stride.

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ollowing his visit to Northern Ireland to meet with local tourism and hospitality representatives, Treasury Financial Secretary Mel Stride said: “The Government is keen to understand how we might be able to go further in supporting Northern Ireland’s vital tourism sector - a bedrock of the Northern Irish economy.

“As part of this work, at this year’s spring statement, we launched a call for evidence on the impacts of both APD and VAT on tourism in Northern Ireland and I urge everyone in the tourism sector to share their views on this vital subject.

“I will ultimately be led by the quality of the evidence I receive from respondents in order to determine whether these levers are the right ones to propel tourism.

“At the Autumn Budget 2017, Northern Ireland benefited from an increase of over £660m to the budget of a Northern Ireland Executive.

“We can do all this because our economy has turned a corner, unemployment in Northern Ireland is at 3.5%, the third lowest of all the regions in the UK, inflation is falling, real wages are set to rise and our national debt is set to start falling as a percentage of GDP, thanks to the hard work of people across the country.

“An essential part of that endeavour for Northern Ireland is to offer full support to its tourism industry. My visit has reinforced my belief that there is the energy, the engagement and the ideas for us to do still more to support tourism in Northern Ireland and I look forward to considering the results of the consultation.”

SUMMER HRNI • 5

news

BORDER AND STAFF ISSUES RAISED WITH LABOUR LEADER

Labour leader Jeremy Corbyn is pictured, centre, with Colin Neill, chief executive, and Mark Stewart, chairman of Hospitality Ulster.

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ospitality Ulster hosted Labour leader Jeremy Corbyn in Belfast last month, taking the opportunity to raise issues affecting the sector in the absence of local government.

The trade body hosted a roundtable, in conjunction with Retail NI and Manufacturing NI, in the Europa Hotel with Shadow Brexit Secretary Sir Keir Starmer and Shadow Northern Ireland Secretary of State Tony Lloyd also in attendance.

“This was an excellent opportunity to explain to Jeremy Corbyn the issues which the hospitality sector is facing in Northern Ireland, especially given the absence of the Assembly in NI and the challenges which will be posed by Brexit,” said Colin Neill, chief executive of Hospitality Ulster.

“The Hospitality sector is a vital cog in the economy of Northern Ireland, sustaining as it does more than 60,000 jobs and delivering £1.1bn to the economy annually. Our sector is growing and we are attracting evermore overseas visitors.

“We explained to Jeremy Corbyn that the common travel area between the Republic of Ireland and Northern Ireland must be maintained, given the number of visitors who come across the border every year. Indeed, recent figures show a 27% increase in the number of cross-border trips to Northern Ireland. The continued free movement of people, post-Brexit, is essential.

“Our hospitality and tourism sector is also highly dependent on access to services and goods from both RoI

and GB and, for this reason, the free movement of goods and services around the UK and between NI and the RoI needs to be maintained.

“We also emphasised to Jeremy Corbyn that access to labour is essential for the NI hospitality sector if it is to continue to grow, especially given the skills shortage that we face.

“It is estimated that the hospitality sector in Northern Ireland will need to recruit an extra 2,000 chefs and fill 30,000 vacancies by 2024, yet there is no joined-up thinking from government on this; there needs to be. The hospitality sector can’t become a victim of its own success.

“At the very least we need a commitment that there must be no changes to the rights of Republic of Ireland citizens to work in NI and there can be no changes to the rights of existing EU or overseas workers here.”

Tourism VAT, APD and Northern Ireland’s antiquated licensing laws were also discussed.

Colin Neill raised the same issues with EU Chief Negotiator Michel Barnier in Newry back in April.

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news

VISIT BELFAST SETS AMBITIOUS GROWTH TARGETS

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isit Belfast has set a new round of ambitious targets to harness the value of the city’s flourishing tourism sector.

Unveiling new targets as part of its Business and Marketing Plans launch last month, the city’s official tourism marketing agency pledged its sales and marketing-focused activities would help to deliver a combined economic return of more than half a billion pounds.

For 2018-19, Visit Belfast is pledging to return £130m to the city as part of a ramp up in its efforts to push the sector, while its combined target for the four years to 2022 is £546m.

Visit Belfast said its planned activities to drive higher numbers of inbound business leisure tourists in the year

Pictured are, from left, Dr Howard Hastings OBE, chair, and Gerry Lennon, chief executive, Visit Belfast with Belfast Lord Mayor Nuala McAllister.

ahead – including an 18% swell in numbers arriving on cruise ships to 235,000 – would help deliver the newlyset target.

Last year, Visit Belfast booked in a combined 475,000 leisure and conference bed nights, won 95 new conference events and secured a recordbeating 117 cruise ships as part of its Cruise Belfast marketing partnership with Belfast Harbour.

Reporting on Visit Belfast’s key successes in 2017-18, Visit Belfast Chair Dr Howard Hastings OBE said the organisation’s contribution to the city’s tourism economy increased by 22% across business, leisure and cruise tourism, with visitor services also achieving double-digit percentage growth.

For every £1 invested in its tourism, sales and marketing activities, it returned £34 to the city’s economy.

BRIDGE TO EMPLOYMENT TO HELP ADDRESS SKILLS SHORTAGE

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Ireland, particularly at a time pilot Bridge to of such rapid expansion for the Employment hotels sector. programme, addressing “The hospitality industry the critical shortage of has fantastic opportunities chefs, started last month for people at all levels,” said as a collaborative venture Janice Gault, chief executive between the Northern Ireland of NIHF. “There is a chance Hotels Federation, Belfast to have a rewarding career, Met, People 1st, Department develop a range of portable for the Economy and a skills and work in a flexible number of Belfast-based way. hospitality businesses.

“As hotel numbers grow, we Twelve trainees started Michael O’Toole from Belfast Met is pictured with trainees on the pilot Bridge have roles in all departments on the first four-week to Employment programme. and have been focusing programme in May, which on raising the profile of the industry whilst addressing its included basic kitchen training, employment skills and a full week of work placement, across a number of Belfast’s hotels, image issues. The trainees on this programme have been an inspiration, embracing learning with enthusiasm. The course restaurants and visitor attractions. has ignited a passion in them and we hope that they will The hospitality industry has identified the chef shortage as among the biggest challenges facing the industry in Northern embrace all this sector has to offer.”

HOSPITALITY ULSTER WELCOMES MINIMUM UNIT PRICING IN SCOTLAND

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ospitality Ulster has welcomed the Scottish Executive’s introduction of Minimum Unit Pricing (MUP) for alcohol from May 1.

“It is a move which we have been calling for here in Northern Ireland and it is long overdue that it should be introduced here,” said Colin Neill, chief executive of Hospitality Ulster. “This is a forward-looking and progressive measure which will undoubtedly improve health in Scotland by deterring heavy drinking of cheap alcohol and it is a measure which should be introduced to Northern Ireland.

“Research shows that 44% of the alcohol in Northern Ireland is consumed by just 6% of the population, so clearly there is an issue of heavy drinking which needs addressed.

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the NI Health Service around £900m a year.

“We have a duty to sell alcohol responsibly. Alcohol is a controlled substance, it should not be used as a commodity to drive footfall for supermarkets. By heavily discounting alcohol in supermarkets, home drinking is encouraged and it is home drinking that is generally accepted as having many more negative than positive aspects when it comes to responsible drinking.

“Hospitality Ulster’s support of MUP is not about driving footfall to the on-trade. In fact, given such a high price differential between the on-trade and off-trade, due to much higher operating costs in the on-trade, it is unlikely to increase sales. Indeed, there is the potential that it will lead to a slight decrease in demand. MUP is about encouraging responsible drinking and Hospitality Ulster is behind that.”

SUMMER HRNI • 7

financialprofile

WHAT FUNDING IS AVAILABLE TO THE HOSPITALITY SECTOR? JOEL NEILL, OPERATIONS DIRECTOR OF HOSPITALITY ULSTER, CHATS TO DAVID WARNOCK, DIRECTOR IN THE BDO NORTHERN IRELAND ADVISORY TEAM, ABOUT FUNDING OPPORTUNITIES AVAILABLE TO BUSINESS OWNERS IN THE HOSPITALITY SECTOR too risky to lend against, we have also seen a number of GB-based funds and peer to peer lenders entering the NI market, who provide various short-term loan facilities (three- to five-year terms).

Noting the higher level of risk and need for positive investor returns, these facilities attract much higher margins, typically in excess of 10%.

Last year around £15bn was invested into British SMEs from alternative finance firms – an indication of how mainstream the sector has become.

Joel Neill and David Warnock.

HOW IS THE FUNDING LANDSCAPE? IS THERE AN APPETITE FROM BANKS TO LEND INTO THE SECTOR? At BDO, over the last number of years, we have acted as advisors across a number of high profile deals within the sector, including acquisitions, debt restructuring, development finance and refinance proposals. Generally, when considering a new deal, our first port of call is to liaise with the operator to discuss the strategy and act as a sounding board to consider the various options for the business. Once a plan has been agreed, we would then typically approach the business’ incumbent bank to determine if a suitable deal structure can be agreed, that will in principal work for both the owner and the lender.

We have generally found that, over the course of 2017, local main stream banks maintained a healthy appetite to lend to new and existing businesses within the hospitality sector. Although the main funders are continuing to support the sector, more recently there appears to be a more cautious approach being taken by the banks, specifically with regard to the pubs and restaurants trade, with lending criteria more stringent and greater emphasis being placed on the ‘bricks and mortar value’, resulting in a higher security covenant being required.

On the hotel front, new developments 8 • HRNI SUMMER

in Belfast are facing more difficulty in obtaining funding with concern that this market is now reaching saturation point. Outside of Belfast, there are a number of refurbishment plans and new development schemes that we are aware of that the banks are currently supporting. However, more recently we have seen funders reduce their Loan to Value covenants with the need for operators to fund a greater proportion of equity or secure additional forms of funding.

WHAT FUNDERS OTHER THAN BANKS ARE AVAILABLE TO THE SECTOR? We continue to see businesses within the hospitality sector availing of finance from supplier companies, through tied trade deals/supplier loans. Invest NI has been very helpful in supporting new and existing businesses to secure investment through various funding programmes, including its capital assistance and employment grants.

In the past, businesses only approached the alternative finance sector for funding when banks turned them down, but that is starting to change, as new lenders become more flexible, allowing a blend of traditional bank funding combined with commercial finance/mezzanine finance to make up any shortfall.

Where banks consider a proposal

WHAT ARE THE MAIN CONSIDERATIONS OUR MEMBERS NEED TO THINK ABOUT WHEN LOOKING FOR FUNDING? The key points that an operator needs to consider as part of any funding proposal: 1. Is the investment the right fit for your business – have realistic projections been completed to assess the viability of any proposal.

2. Is adequate security in place to obtain the necessary funding – an updated valuation of any assets being pledged as security is required by the lender; therefore it is recommended to speak to a local agent in advance to determine current values.

3. The operator should consider the level of any equity funding that can be obtained, which may be required to enhance the security position and meet the bank’s Loan to Value covenant.

4. For higher risk transactions, the funder may also seek a Personal Guarantee, which the operator will need to carefully consider.

5. The costs involved in the process are often overlooked, but need to be factored into any proposal. These will include professional and legal fees, bank arrangement fees, stamp duty and VAT. 6. Consideration should also be given to any tax implications of a transaction.

BDO NI works with a wide range of clients within the hospitality sector, securing appropriate finance for businesses. For more details, contact joel.neill@hospitalityulster.org.

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foodnews

GLOBAL BOOST FOR OUR CULINARY EXCELLENCE

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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t’s always tremendously encouraging to hear of Northern Ireland chefs gaining acclaim here and abroad. Such recognition helps the efforts here to position Northern Ireland as globally significant in food and drink.

The latest chef to gain international recognition is Clare Smyth, the first UK chef to hold three Michelin stars for her culinary skills and creativity, who has just been named the World’s Best Female Chef by the World’s 50 Best Restaurants judges.

Clare grew up on a family farm near Bushmills in Co Antrim and, last year, set up Core, her own high-end restaurant in London’s plush and multi-cultural Kensington district.

While I know that Clare certainly isn’t that keen on separating chefs on a gender basis for recognition, it’s really quite an achievement for her. She’s won recognition for her outstanding contributions in many of the leading international restaurants. She was chef patron at Restaurant Gordon Ramsay on Royal Hospital Road in Chelsea from 2012 to 2016, where she held the top accolade of three Michelin stars.

She certainly didn’t win three stars because she is a woman. She gained them because she is a brilliantly creative chef. Smyth was given an MBE in 2013, the same year she was named Good Food Guide’s National Chef of the Year.

Core, her first restaurant venture, located in Kensington and specialising in seasonal British seasonal ingredients, has earned rave reviews from London’s discerning food writers, not easy to satisfy. Significantly, Core was named Best Restaurant at the GQ Food & Drink Awards in April.

Her first steps on a journey to success in Britain were taken around Bushmills.

She worked in restaurants there during her school holidays before going to study culinary arts in Portsmouth.

Another measure of her culinary skills is that it’s the first time the award has gone to a British chef, with previous winners including Anne-Sophie Pic, who opened her first London restaurant – La Dame de Pic – at The Four Seasons in Tower Hill last year.

We’d love to host a trip to Northern Ireland for Clare and to enable her to www.hospitalityreviewni.com

meet local chefs and to experience the premium ingredients now to be found across Northern Ireland. Clare also has a strong commitment to the creation of original and locally-sourced seasonal ingredients, the sort of products readily available here from a host of smaller companies in particular.

Building bridges between chefs here and in Britain and the Republic of Ireland is a key activity for Food NI. It’s an activity designed to increase awareness of the variety, originality, supreme quality and outstanding taste of ingredients that can be sourced easily here.

We were delighted, for instance, when Mark Abbot, another Northern Ireland-born chef who has won recognition in Britain, agreed to join us at last year’s Comber Potato Festival.

And the decisions by respected chefs Jean Christophe Novelli and Marco Pierre White to open high-end restaurants here have given our industry a tremendous boost and contributed hugely to the drive to win global recognition for our superb food and culinary excellence.

By facilitating exchanges between top chefs in Britain and local producers,

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“Building bridges between chefs here and in Britain and the Republic of Ireland is a key activity for Food NI. It’s an activity designed to increase awareness of the variety, originality, supreme quality and outstanding taste of ingredients that can be sourced easily here.”

Michelle Shirlow, chief executive, Food NI we hope to help the smaller companies develop export connections and to learn about their individual requirements.

This activity helps the companies to explore how best to develop the capability and capacity to do worthwhile business, particularly in Britain, our single most important marketplace.

Many, of course, are already benefiting from connections Food NI has brokered with chefs and restaurants here. It’s a role that both certainly appreciate.

And we’d wish to do even more in Britain.

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restaurantprofile

Blackwell House, Scarva JOYCE BROWNLESS, OWNER OF THE FIVE-STAR LUXURY GUEST HOUSE WITH HER HUSBAND STEVE, SHARES HER PASSION FOR COOKING, LOCAL PRODUCE & WARM IRISH HOSPITALITY WITH ALYSON MAGEE WHEN DID BLACKWELL HOUSE OPEN? We opened about three and a half years ago. Neither my husband nor I had any experience in the hospitality industry or food trade before that. I qualified as a home economist, working for Sharp Electronics and then Vodafone as head of talent and development in London.

But I always said I was an executive working in London, when I really should have been making jam or shortbread or something.

My husband and I are total foodies, and live and breathe food. We love food and finding producers. We’d go on holiday and go to markets, cookery courses and eat in different restaurants, and always fancied working in the food or hospitality industry.

We’d been to South Africa on holiday a couple of times and they have lodges which are just unbelievable, these boutique guest houses, and that really gave us the idea we would want to do something similar. So, about six years ago, we found this house and it took me two years living under dustsheets with builders to renovate it and get it to a situation where we could actually open Blackwell House and it has just gone so well for us.

Within three months, we were accredited five-star and we’ve won various awards ever since and really love it. We just wish we’d done everything earlier. It’s like a second career.

WHAT INSPIRED YOUR INTEREST IN COOKING? I’ve been totally interested in food and cooking all my life, and come from a family where my mother, aunts and grandmother were all great cooks and bread makers. I have the most wonderful cookery books including one of my Great Aunt Maggie’s, which is over 100 years old.

Just before I opened, I was feeling a bit nervous because I’m not chef trained and it suddenly hit home that people were going to be buying my food and, much as I’d entertained all my 10 • HRNI SUMMER

life and cooked for large numbers, it was suddenly ‘oh my goodness’. I was in London at a dinner with Raymond Blanc sitting beside me, and eventually I sheepishly told him I was opening a small business. He was so humble and helpful and said he would like to send over his head chef to work with me for a few days before I opened and he did.

And I have some of those recipes I still cook with from those few days but, more than the recipes and cooking, it was the confidence he gave me, and the understanding that you create your own food identity as a restaurateur and cook from the heart.

canapés, up to 50 with the whole house open including the kitchen.

WHAT GUEST ACCOMMODATION DO YOU OFFER? Four rooms - three double rooms with super king beds and one single room but, by next summer season, we’ll have seven rooms. The building that is now the garage, we’re going to turn it into a kind of a cottage with two huge rooms downstairs and one massive room upstairs.

WHAT FEEL ARE YOU AIMING FOR? It’s probably quite an eclectic mix of old and new. I’ve had furniture made by a guy down in Newry in this industrial look. I think we’ve managed to mix industrial with antiques and contemporary pieces, and marry the whole lot together.

In my job, I travelled a lot globally so I know what it’s like as a business guest staying away, and try to have all of the things I wish I had had. What we want to create more than anything is a very relaxed, chilled-out atmosphere both for staying and also for people dining.

We sometimes put a table down in the Garden Room for a totally private experience or, when we have various guests from different countries arrive in the summer, we put them all at the one big table so everyone dines together and you end up with fantastic conversations; of course, we only do that with their permission.

TELL US ABOUT THE DINING SPACE YOU HAVE We have two dining areas and two additional seating areas. For afternoon tea, we can seat 18-20 around one table or 25-30 using the whole space.

For evening meals, it would again be 18-20 round the one big table but, if it’s

WHAT’S ON YOUR BREAKFAST MENU? My breakfast menu is a mixture of traditional and more fashionable foods.

We have the traditional Ulster cooked breakfast with all the homemade breads that make the big difference to that breakfast - soda and potato bread.

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restaurantprofile I cook my own breads on my Great Aunt Maggie’s griddle and often, when I’ve guests staying from overseas, I bring the griddle out and show it to them and explain how the breads are made.

I also do things like crushed avocado with chilli flakes, black pepper and poached egg. We’re lucky enough to have our own hens here so our eggs are absolutely fantastic.

Pancakes are a big favourite, which I make fresh on the griddle and often I ask the guests if they’d like to come in and make their own pancakes. I have an Aga stove and can’t tell you how many photo opportunities there have been with guests making their pancakes to have with bacon and maple syrup or fresh fruits and crème fraiche.

Omelettes would be a big favourite for international guests, or scrambled eggs with smoked salmon.

from Ireland.

For private events, I literally create a dinner party and the guest is able to have input. If they have a favourite, I’ll try to accommodate them.

WHAT ABOUT YOUR AFTERNOON TEAS? Afternoon teas are becoming so popular.

We have quite a lot of groups of ladies who come along and spend the afternoon totally relaxed in their own private space.

We do an amuse-bouche starter, usually a little shot glass of soup, and then savoury bites, for example little blinis with smoked salmon pate and tiny blue cheese and pear quiches.

All the little bites and nibbles are teensy, because I found when I went for afternoon tea, you want to taste everything but it’s almost impossible because it’s all carbohydrates and you fill up quite WHAT’S ON YOUR EVENING MENU? quickly.

Before guests arrive, I find out if they have Then there are the any food intolerances, allergies or major sweet bites, and we’ve mini chocolate food dislikes and can create a menu on the night to suit the guest. Of course, we eclairs, chocolate strawberry and have some specials that seem to appear orange cupcakes, again and again like a slow-cooked candy striped blade of beef, using beef from Limousin meringues and my cattle supplied by Quail’s in Banbridge. all-time favourite is It’s a shoulder cut with a gelatinus piece mini apple creams; that runs through the centre of the cut they’re so simple and old and, when you slow cook it, it keeps the meat beautifully moist. I let it marinate in fashioned. Then you have a dessert such as lemon posset but it all a reduced red wine mix with star anise, might change. juniper berries, orange peel, garlic and It really is a true luxury afternoon tea bay leaves until it falls apart. with starters, savouries and scones made One of the dishes I cooked with from my mother’s recipes; everybody Raymond Blanc’s chef was confit duck says they’re the lightest scone you’ve legs and, again, that is a firm favourite. ever tasted and they’re only put into I often serve it as a starter with a lovely the oven when the guests arrive. I make sweet chilli sauce with a nice kick to it; fresh coriander, ginger, spring onions and my own homemade jam, with the two favourites raspberry and rhubarb & the base made with white wine vinegar ginger. I’m probably going to sell my and sugar. jams because everyone keeps asking.

We have a very select menu with a We’ve done christenings where it’s all choice of three starters, three main canapés, which went down really well. courses, a dessert and always cheeses

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One of the favourites is a little spoon with some of our beautiful champ, fantastic sausage from Quails and caramelised onion.

DOES YOUR MENU CHANGE OFTEN? We’re heading to Tuscany and I have cookery courses booked; making gelato ice cream, pasta making and pizza making. Being able to do that keeps you fresh in your thinking and you come home inspired with new ideas. My menu changes every night, depending on the food available and what I want to cook, so it’s not static at all.

WHO ARE YOUR CUSTOMERS? Our guests are mostly international, and that’s a mixture of business guests and holidaymakers. While my customer base for afternoon teas would be from Northern Ireland.

For private events, we’ve had birthday parties, christening and engagement parties, baby showers and also corporate entertaining, which offers a more authentic experience of Northern Ireland because you are staying in a country home and not a hotel.

The other thing we’ve been asked about but haven’t done yet is small weddings. The normal Northern Ireland wedding is 200 people but of course there are people who just want a small intimate wedding so it is something we’re looking into, especially when we expand and have more rooms.

33 Mullabrack Road, Scarva TEL: 028 38832752 EMAIL: enquiries@blackwellhouse.co.uk FACEBOOK: @blackwellhouse TWITTER: @blackwell_house Opening hours: Breakfast & dinners for guests & private bookings only, while Afternoon Tea is on Saturdays only and open to public booking.

SUMMER HRNI • 11

foodnews CLENAGHANS NAMED ALLIRELAND BEST NEWCOMER Aghalee restaurant Clenaghans scooped the Best Newcomer award for allIreland, as well as the Ulster title, at the all-Ireland finals of the Irish Restaurant Awards recently hosted by the Restaurants Association of Ireland.

Dublin-based Etto Restaurant won the top award, while other Ulster winners included The Brewer’s House (Gastro Pub); Newforge House (Hotel & Guesthouse Restaurant); The Jolly Sandwich Bar (Café); Ox Cave (Wine Experience); Tuk Tuk Asian Bistro (World Cuisine); Amici (Kids Size Me); Shu Restaurant Belfast (Casual Dining); 28 Darling St (Emerging Irish Cuisine); Saul McConnell of NOBLE Holywood (Restaurant Manager); The Dirty Duck (Free From); Harvey’s Point (Customer Service – also all-Ireland winner); Tomneys Bar (Pub of the Year); Chris McGowan of Wine & Brine (Chef); and The Muddlers Club (Restaurant).

KNORR GREAT CARVERY COMPETITION OPEN FOR ENTRIES Unilever Food Solutions aims to seek out and celebrate the very best carvery offered by pubs and hotels on the island of Ireland, with the KNORR Great Carvery Competition now in its ninth year.

To enter, complete an online entry form at www.ufs.com/carvery describing why your carvery is the best by a deadline of June 30. Shortlisted nominees, totalling three each in the pub and hotel categories from each province, will be informed on July 16. Eight provincial winners will then be announced on September 10, followed by overall winners on September 21.

TREVOR ANNON RECEIVES LIFETIME ACHIEVEMENT AWARD Northern Ireland’s best businesses were honoured at the 2018 Aer Lingus TakeOff Foundation Business Awards, held last month at the IoD headquarters on Pall Mall in London.

Trevor Annon, founder and chairman of Mount Charles, received the Lifetime Achievement Award, recognising his contribution to creating true economic benefit for Mount Charles’ employees and their families as well as the wider NI economy.

“It’s a great pleasure and recognition not only for me but also the entire team of Mount Charles,” said Annon. “We all work tirelessly together for the company.”

12 • HRNI SUMMER

NOEL McMEEL AWARDED TOP INDUSTRY ACCOLADE N

oel McMeel, executive head chef at the five-star Lough Erne Resort, has been named Best Chef in Ulster 2018 at the Good Eating Guide to Ireland annual awards.

“Noel’s unique take on modern Irish cooking transforms fresh produce Pictured are, from left, Paddy McCarthy, Good Eating Guide; Liam from the best local Campbell, Irish Independent Wine Correspondent; Noel McMeel, executive suppliers into the head chef at Lough Erne Resort; and Maria Bailey TD. crème-de-la-crème of contemporary fine-dining,” said William Kirby, general manager, Lough Erne Resort.

“With fantastic service, a passion and flair for food and an illustrious career, the impressive accolade of Best Chef in Ulster comes as no surprise to those who are familiar with Noel’s mastery in the kitchen.”

Priding himself on a career dedicated to finding, preparing and serving the best fresh, seasonal dishes, Noel’s impressive CV boasts highlights such as creating a menu for world leaders including Barack Obama at the G8 summit, and catering for high profile musicians such as Sir Elton John and Sir Paul McCartney to Hollywood film stars including Colin Farrell and Liam Neeson. Noel also shares his expertise through regular TV and radio appearances across NI, RoI and GB having featured on the Great British Menu and held a regular slot on RTE’s popular Afternoon Show.

HOWARD ST INVESTS £40,000 IN A REFURBISHMENT

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cclaimed Belfast City Centre bar and restaurant Howard St has unveiled its freshly renovated premises following a £40,000 transformation with investment support from First Trust Bank.

The restaurant, recently named as one of Northern Ireland’s Top 100 hospitality venues by Hospitality Ulster, completed the refurbishment as part of its rebrand, and has also added a number of new dishes and cocktails to its menu.

“We listened to what was important to our customers and have created a contemporary new interior and menu that still harnesses its traditional charm,” said Martin Murphy, owner of Howard Street. “We are delighted with the results, which also allow us to better cater to our customers’ needs with a more efficient kitchen and service area and, since reopening, we have been busier than ever and will soon be on the lookout for additional staff.”

Pictured are Philip Green, business relationship banker at First Trust Bank, and Martin Murphy, owner of Howard St.

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ADAM CURLEY, HEAD CHEF AT MALDRON HOTEL BELFAST CITY, TALKS TO HRNI down. I think most chefs these days would say the same; there’s such a mix of nationalities, ages and expertise working in kitchens now that it creates a fantastic fusion. Particularly in hotels, people want a bit of everything, so it helps to be versatile and flexible.

WHEN DID YOU FIRST GET INTO COOKING? My mother was a cookery teacher and it was really important to her that all of us kids knew how to look after ourselves and cook independently, so she really sparked my love for cooking. Thanks to her, I was in the kitchen from an early age and cooking has always been a huge part of my life.

HAVE YOU ANY CULINARY QUALIFICATIONS? Following on from my mother’s expert tutelage, I went to Belfast Met to get my NVQ. Dalata Hotel Group, the Maldron Hotel’s parent company, really support education and development in all their staff and recognise just how important it is for a chef to be constantly learning and developing new skills. This month actually marks the end of a fantastic training course myself and a few other head chefs and sous chefs within the company have taken. It’s a degree level qualification in Culinary Arts Management and has been a fantastic experience for all of us to develop our expertise and grow our skills.

WHAT IS YOUR BACKGROUND IN THE TRADE? After I completed my degree, I went straight to Deanes at Queen’s and then spent five or six years between the various Deanes establishments in Belfast, which was a fantastic experience with a great variety of cooking styles and chef leadership to learn from. From there, I went to the Clayton Hotel in Belfast, also owned by Dalata Group, as the senior sous chef and, within a year, I was offered the position of head chef here in the Maldron.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? To be honest, I’ve learnt something from

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WHAT IS YOUR FOOD SOURCING POLICY? Sourcing the very best quality local food is a priority for all our Maldron Hotels, and we have a list of approved suppliers that we have built fantastic relationships with over the years and really know and trust. For instance, you’ll only find certified Irish Angus beef in our dishes.

We pride ourselves on creating oneof-a-kind menus for our Grain & Grill restaurants with fresh local produce, while our extremely knowledgeable bar staff concoct some of the best cocktails in the city – all free-poured.

every single chef I’ve worked with. I’ve taken inspiration not just from the head chefs I’ve worked under, but the chefs I’ve met and worked with at every level.

You work so closely together, you can’t help but take inspiration from everyone you meet along the way.

WHEN DID YOU JOIN YOUR CURRENT VENUE? I’ve been heading up the Maldron’s kitchen since it opened back in March, and it’s been an amazing experience so far to build the kitchen from scratch and see it come into its own.

WHAT STYLE IS YOUR COOKING? My cooking is a real mix of influences and styles, so it’s very hard to pin it

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WHAT SIZE IS YOUR STAFF? Including myself, we have seven full-time chefs and five kitchen porters. It may seem like a lot but it’s all-hands-on-deck when the restaurant’s full.

WHOSE CAREER WOULD YOU WISH TO EMULATE? To be honest, I don’t focus too much on other people’s careers. My main concern has always been developing my skills and growing a successful and dedicated team who produce the best quality dishes possible with the finest ingredients.

HAVE YOU ANY INTERESTS OUTSIDE OF WORK? It can get pretty busy in the kitchen so time to wind-down and relax away from work is really important to me. With that said, I have two young daughters who keep me on my toes when I’m at home.

Spending time with my family is definitely my favourite way to chill out.

SUMMER HRNI • 13

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THE STEAKS ARE HIGH ON A RECENT VISIT TO HIS BELFAST RESTAURANT, EMMA DEIGHAN TALKS RAGS TO RICHES WITH THE LEEDS COUNCIL ESTATE BOY DUBBED THE FIRST CELEBRITY CHEF, MARCO PIERRE WHITE

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hen Marco Pierre White, the man who brought the drama of a thriving kitchen into our living rooms, opened up shop at the Park Avenue Hotel in Belfast, he made a point.

His Marco Pierre White Steakhouse, which launched in the east Belfast hotel in 2015, set a precedent for others of his calibre to follow. And they have, namely Jean Christophe Novelli with his recently-opened restaurant at the new AC Marriott at City Quays.

And his Steakhouse Bar and Grill is doing well, he tells HRNI. To date, it has welcomed 50,000 people through its doors which seems like a pretty sound statistic for a restaurant two and a half miles from the city centre.

But it’s the backdrop and the location that have served it well, believes Marco.

“If you look at the number of residents in the area and convert that, it’s very high,” he says. “It’s the concept, it’s the environment that has done that.

“You can walk into a lot of these city centre restaurants and they’re dead so, for me, getting the environment right was important.”

Choosing the right spot which guarantees success is no challenge for 14 • HRNI SUMMER

a chef who has his name above 35 different UK restaurants.

Operating under five different brands, Marco’s chain of eating houses is scattered all over and, seemingly, they’re all doing well, just like his Belfast baby.

“Let’s be honest, there are very few hotels that have views of fantastic monuments like Samson and Goliath that talk of the past and an extraordinary

“If you choose to walk onto that stage, then you choose to sit down and give interviews and it’s your duty to the public that if they want an autograph, you don’t begrudge that.”

Marco Pierre White history,” he says.

The move to Belfast was premeditated and not just about the scenic surrounds of the Park Avenue. NI’s booming tourism sector and influx of international visitors edged him closer to a Northern Ireland investment.

And he credits Paul Rankin for paving the way for such investments.

“The man who’s done more for restaurants in Northern Ireland than anyone is Paul Rankin,” he says. “When you think of how dining out here has morphed, you think of him and how he taught the young. He nurtured talent and shared his knowledge and he’s done a fantastic job.

“I also have restaurants in Dublin and, when I look over the past 10 years, I’ve seen how the food scene has developed and evolved here and more and more people are dining out. And if you look at stats, more and more people are coming to Northern Ireland.

“I had an Indian family thank me for the food they had in Belfast. They’re coming from Asia to holiday in Belfast.”

The lack of similar competition in the area, and the close proximity to Belfast City Airport, were also advantage points for Marco, who was in Belfast to promote a menu change and sign his cookery books for fans.

He says the revised menu “is still about consistency”, using the same suppliers including Rodgers Meats in Gilnahirk, but it’s also about introducing seasonal dishes.

“I’m always thinking about how we can improve and refine things and this menu has things like prawns, asparagus

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chefprofile and snails. We’re working with the seasons.”

It’s complimentary, if you consider it, that a chef of such global recognition has invested in the city and comes back annually to review the menu, operations and setup here.

Marco has been on the scene since the early 1980s, working his way around London from the late 1970s after upping and leaving his home town in West Yorkshire where he finished school before getting any qualifications.

At 33, he was the youngest chef to be awarded three Michelin stars, accolades that he later gave back when he retired in 1999.

“I’d realised my goal when I retired in 1999,” he says. “If you climbed Everest, would you sit there?”

He references his success as ‘tall poppy syndrome’. “It’s lonely at the top. For me working towards three stars turned into 100-hour, six-day weeks. I was getting home at 1am and the children were sleeping.”

A father of three, Marco, while he may have retired from the Michelin race, is still very much ranked as the one at the top. And it’s a credit he accepts, being ‘the first celebrity chef’.

“It brings in the masses and I suppose they had to blame somebody but the truth is, I don’t even think about that,” he says. “I go to work, I do my job.”

What he does accept is that fame has brought him success, more than he could’ve ever imagined during his humble beginnings.

“I was born working class and I mean properly working class,” he says. “We worked hard and knew our profession and we took pride in what we did and worked hard to better ourselves, never to be famous.

“But I think if you end up choosing to walk onto that stage, then you choose to sit down and give interviews to journalists and it’s your duty to the public that if they want an autograph, you don’t begrudge that.

“You have to respect that someone chooses to dine in your restaurant, they’re someone who has worked hard to spend money in your restaurant and they are the individuals who buy your cookery books and contribute to family security.”

But it’s not all glorious. “It is a doubled-edged sword,” he says. “The one thing I’ve learned in my life is that privacy is freedom. I crave ordinary, not fame.”

But his fame is about to go primetime A-list, as he reveals a movie about his life is in the making.

Hollywood stars Russell Crowe and Michael Fassbender are set to play www.hospitalityreviewni.com

the chef in a movie inspired by his autobiography The Devil in the Kitchen.

“Ridley Scott approached me and bought the rights of my autobiography,”

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he says. “Russell Crowe will play the third Marco and Michael Fassbender has been announced as the middle Marco.”

Asked if he was flattered that the film director and producer of hits like Alien, American Gangster and Gladiator, chose his culinary life to portray on the big screen, he says: “I don’t know why he chose me, maybe he thought I was a bit more interesting than the others.”

And there are others out there.

Colourful temperamental types like Gordon Ramsey, who coincidentally worked under Marco. Asked if there was any truth behind stories that he made Ramsey cry, he replies “he made himself cry”.

But back to Hollywood. Marco also revealed that he was called into a meeting with Harvey Weinstein and Bradley Cooper ahead of the movie Burnt - a story of a chef who tries to revive his once glorious career that was destroyed through a hedonistic lifestyle.

“Harvey Weinstein did Burnt and wanted me to groom Bradley Cooper, who I thought was perfectly nice when we met, but I had to decline because I agreed with Ridley Scott that we would work together.”

Marco wouldn’t confirm if his life was the original inspiration behind the 2015 movie Burnt. “When I sat down with Harvey, the director of the movie had three of my books on the table and it was obvious that they’d taken elements of my life but I didn’t see any of myself in the movie.”

It’s the ultimate form of flattery for someone in the public eye. Celebrity chefs with colourful personalities are plentiful on the small screen but none have made it to the big screen.

But then a man who’s not going to refuse to sign an autograph as a small act of thanks for “contributing to his family security” is hardly going to refuse the rights of his life for what could be a box office smash.

SUMMER HRNI • 15

A TALE OF TWO CITIES BELFAST HAS BEEN A SISTER CITY OF NASHVILLE SINCE 1995 AND THIS YEAR SAW THE CULTURAL EXCHANGE ROLLED OUT TO FOOD WITH BELFAST’S DEANES GROUP AND NASHVILLE’S MONELL’S VISITING EACH OTHER’S HOME CITIES. HRNI TALKS TO MICHAEL DEANE AND MICHAEL KING ABOUT THE EXPERIENCE

PICTURE CREDIT: DANIEL MARK COLLINS

foodprofile

■ MICHAEL DEANE

DID THE DEANES TEAM FIND ANY INSPIRING FOODS, HOW DID THE COLLABORATION COOKING STYLES COME ABOUT? OR BUSINESS We were invited to a meeting by Belfast IDEAS? City Council to brainstorm ideas for the upcoming Nashville In Belfast celebrations Monell’s promotes Michael King and Michael Deane in Deanes Deli Bistro. the idea of shared and to gauge if we would be interested seating, everyone in being involved. We thought it sounded eating together; strangers or friends exciting and so began the plans for a Nashville-themed dinner party at Deanes being served together and passing the Deli Bistro pre-Kristian Bush concert at the food around the table. I know the guys thought this was fascinating; that they Ulster Hall and also a Nashville spin on a Dine Around Deanes tour to run during came away from lunch or dinner having met new people and had conversations the week of the festivities. they simply wouldn’t have had in a typical restaurant.

WHAT DID THE DEANES TEAM It was so exciting to see all the GET UP TO DURING ITS VISIT TO different ingredients being used – NASHVILLE? ingredients we had no experience of They said what happens in Nashville working with. And the differing cooking stays in Nashville but I did see evidence of lots of eating at Monell’s, a few trips to methods, techniques such as using the Broadway and The Jack Daniels Distillery skillet for Southern Fried Chicken and seeing this being cooked properly and in Lynchburg! authentically. We really enjoyed working Guests enjoy a Nashville feast alongside the front-of-house staff; the at Deanes Deli Bistro in April. atmosphere they helped to create was brilliant and so laid back but in a good happy to be treated as a group of way. strangers now making friends.

Rachel Mathews, group sales, marketing & events manager and Henris Poliakovas, head chef at Deanes Deli Bistro visit one of Nashville’s famous honky tonks.

16 • HRNI SUMMER

DID THE TEAM BRING BACK ANY NEW CONCEPTS OR IDEAS TO BELFAST? Most definitely. Particularly with regards to our Dine Around Deanes Tours, and how we try to make it a great social and inclusive occasion. We have adjusted some aspects of the tour to coincide with how Monell’s do things and we find that, as long as we’re talking the customers through it and letting them know how everything will be served, they’re really

WILL THE COLLABORATION CONTINUE? Most definitely! Michael King’s enthusiasm to promote and widen the connections between the twin cities of Belfast and Nashville was completely infectious. Of course, I’m honoured that he has set up The Michael Deane Foundation in Nashville. I’m looking forward to dawning my Stetson and heading to Nashville this October to further our plans for the coming year.

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foodprofile HOW DID THE COLLABORATION COME ABOUT? In January, I was in Belfast for two days.

I was introduced to Michael and his crew.

I had a concept that I wanted to do for our Nashville Week in Belfast. His enthusiasm and that of his staff made me feel right at home and I knew I had made the right connection.

■ MICHAEL KING TELL US ABOUT YOUR RESTAURANTS IN NASHVILLE Unemployed, no money, no savings account and five gold credit cards is how I began my journey with Monell’s.

We opened up on Thanksgiving Day in 1995 and, had I opened up a day later, I would have been bankrupt. At one point I had seven locations. However, sometimes bigger is not better and currently I have three. We are a familystyle restaurant in old historic homes.

You come in, grab a seat at the table with strangers and we bring out platters of southern food. There is no menu, it is set for each day. We have three meats, four vegetables, two salads, drinks and dessert all included. We do 18 tonnes of chicken a month as we are known for our Skillet Fried Chicken.

WHAT DID THE DEANES TEAM GET UP TO DURING ITS VISIT TO NASHVILLE? I know this is a Deanes question, but the reason I brought them to Nashville was to experience what Nashville is about; the culture, the food, the atmosphere.

It paid off because they were able to understand sharing style dining. Chef Henris loved our Fried Green Tomatoes. I know that they enjoyed our family style concept as it gave them a chance to talk with people from all over the world at the dining room table; then it was easier for me to sell the idea of a Sunday Southern Meal at Deanes Deli.

Alex Greene was spot on. Belfast should appreciate the fact that they have a one-star Michelin restaurant which is an honour and a privilege to have in any town.

WILL THE COLLABORATION CONTINUE? Oh my yes! When you find someone as supportive, talented and a visionary as Michael Deane and his staff, there is an energy that is created to do amazing things. Monell’s established a $5,000 scholarship here in Nashville in Michael Deane’s name. This is for culinary students to join us in Belfast next year and to get a chance to shadow Michael’s chefs. We want to expand the culinary opportunity for those in Belfast by partnering with hotels and restaurants here in Nashville. And we have year two of the Belfast collaboration. So, I don’t think either one of us is leaving each other for a while.

WHAT DID THE MONELL’S TEAM GET UP TO DURING ITS VISIT TO BELFAST? The culture of Belfast and the Irish people. The camaraderie of Michael Deane and his staff, and the ability to do their job with the help of Belfast. I think they also got an understanding as to the pressure the chefs are under by cooking everything from scratch and to the highest degree.

DID THE MONELL’S TEAM FIND ANY INSPIRING FOODS, COOKING STYLES OR BUSINESS IDEAS? Deanes Eipic! Hands down the best meal I have ever eaten in my life. No joke. The atmosphere, the service, the detail to the presentation of the food.

The execution of the food from Chef

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SUMMER HRNI • 17

drinksnews

BY CIARAN MEYLER

THE LANGUAGE OF WINE

WINE BLOG FROM #WINEBLOGGERNI

HOW MUCH DO YOU NOSE ABOUT WINE?

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ost people say I can only speak two languages, English and Bad. However that’s not totally true, I can also speak wine. It’s a complete language on its own and can often be way too pretentious with some people waffling on a load of nonsense which can give wine tastings and wine education a bad reputation. ‘I can smell wheelbarrows of lilies and a hint of the back seat of a 1967 Morris Minor.’ That is nonsense, because it’s very personal; not many people know what the back seat of a Morris Minor smells like.

Nevertheless there is a universally agreed language that can be used for describing certain types of wine, and if you try hard enough, you will find these tastes and flavours in your wine. You just have to keep practising.

For example the WSET have created The Systematic Approach to Tasting Wine, designed to build individuals’ skills progressively through the different qualification levels.

Appearance, Nose, Palate and Conclusion are further broken down into more detail depending on the level of exam you are studying. I’ve always found this approach very useful. It tends to keep you focused on the wine and helps you identify the different flavour profiles in the wine.

The Davis Wine University California Aroma Wheel is very user friendly, divided into several sections to help you visualise the different flavours, scents and aromatic qualities found in most red and white wines, regardless of the grape variety. The same aromatic complexities and sensations pictured on the wine aroma wheel are found in red and white wines all over the world, from Bordeaux, to California and Australia, as well as every other viticultural area.

Most people can identify a wine as being

18 • HRNI SUMMER

McGUIGAN WINES LAUNCHES McGUIGAN TORODE TEMPRANILLO

Neil McGuigan and John Torode are pictured with Nina Doyle, brand manager, and Martin McCauley, managing director, United Wine Merchants.

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fruity, but this guide takes it to the next value: is it tropical fruits? If so, is it Banana, Melon or Pineapple? Floral aromas can be detected in a wine; with clear focus you can pinpoint Rose, Violet or white flowers. Check it out at www.winearomawheel.com Get more from your wine and think while you drink.

QUOTE OF THE WEEK...

“A PERSON WITH INCREASING KNOWLEDGE AND SENSORY EDUCATION MAY DERIVE INFINITE ENJOYMENT FROM WINE.” ERNEST HEMINGWAY

cGuigan Wines, four-time international winemaker of the year, has launched a new McGuigan Torode Tempranillo. Arriving in the UK in May, the wine is launching at a time when European varietals, and Tempranillo – in particular – are seeing a period of increasing sales and popularity amongst UK wine lovers.

Award-winning Australian winemaker, Neil McGuigan has collaborated once more with TV presenter and chef John Torode to create a fine Tempranillo; the first red in the McGuigan Torode collaboration series. The wine is a meeting of minds between Neil’s expertise in quintessentially Australian reds and John’s taste for exceptional wines that complement great quality food.

Made with fruit sourced from the Adelaide Hills, the wine offers a complex blend of vibrant forest fruit characters on the nose with underlying notes of dried herbs and mocha. On the palate, this flavoursome red combines berry flavours with a savoury earthiness and subtle spice. This versatile wine can be enjoyed Spanishstyle alongside tapas, or for an Australian twist, partnered with some of John’s signature dishes, such as miso steak or spaghetti with clams. The third in the McGuigan Torode series, the Tempranillo follows the successes of the McGuigan Torode Rosé and McGuigan Torode Semillon which were launched in 2016 and 2014 respectively.

The series is a result of a partnership borne from friendship and a shared love of food and wine – the core ethos of the McGuigan brand.

Chief winemaker, Neil McGuigan said, ‘‘Following our success with Semillon and Rosé, it only seemed right to add a vibrant red wine to our McGuigan Torode range.”

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WHISKY A

announced plans for a £150m investment over three years to ‘transform its Scotch whisky visitor experiences’.

As for somewhere to lay our heads, Gleneagles was as grand and palatial a backdrop as you can, or would, want.

Arriving on a late spring evening, the lavish five-star estate, located close to Auchterarder and former host of the Ryder Cup in 2014, offers up guests eight spots to eat and drink, from the casual, to more formal affairs – such as the two Michelin-starred Andrew Fairlie.

For those looking for the decadent dram, or most aptly, a 1920s-style cocktail, the American Bar is one option.

It’s not one for those after a pint, or even a run-of-the-mill supermarketfriendly single malt, however. Cocktails run at between £17 and £25, with the curated whisky menu starting around the early teens, rising to a 50-year-old Glen Grant at an eye-watering £1,000 a measure.

Our dining spot was the Birnam – a JOHN MULGREW EXERCISES HIS bistro serving up French brasserie fare OLFACTORY RECEPTORS ON A SCOTTISH in bright, classic and laid-back surroundings.

DISTILLERY TOUR WITH DIAGEO A traditional steak tartare John Mulgrew is pictured third from offered up all that is ironright at the Cardhu distillery. rich, mineral raw beef, with contrasting sharpness and a bottle of Johnnie Walker rom the peated drams of Islay to touch of Tabasco heat, while Black Label, from the the smooth Sherry-laden Speysides, a rabbit and sauce dijonnaise Barrels at Cardhu.

Scottish whisky offers both the casual touch of big-end peat, to dish was well-cooked and the smooth Speyside malts, domestic traveller and international unctuous. including Cardhu, which make up, connoisseur of spirits a diverse array of The sheer breadth and scale of the what is, one of the world’s best-selling tipples to try.

Diageo whisky operation is breath-taking. whiskies.

And among the drinks giants taking The bonded stores house more than three And there’s also Blue Label – a topa bigger stake in the market is Diageo, million casks of spirit, with the huge estate end Walker blend which is a smooth, which owns an increasingly large chunk, encompassing eight miles of road. balanced, oily and creamy whisky, often expanding the number of distilleries it It’s also home to the vast cooperage favoured by Hollywood as a bastion of owns over the last few years. operation, which sees skilled workers, luxury and excess.

One of them is Cardhu, located close and modern machinery, to rejuvenate Aside from that, there was a chance to Archiestown. Showing us around the around 250,000 each year for use across to try a couple of malts straight from Speyside distillery, which aside from the company’s whisky portfolio. the cask, including a 24 year old and its own releases is a key component Diageo also builds and maintains its a dram of more than 30 years, with a of Diageo’s flagship Johnnie Walker huge copper estate at its Abercrombie huge sherry character.

Black Label, was Northern Ireland man site. This is where the vast stills which Glenkinchie also offers visitors Andrew Millsopp. produce the spirit are created, and a look a similar in-depth look around the A tour of the grand distillery offers around gives an insight into the huge distillery, and the whisky-making up a range of intoxicating smells to amount of physical labour required to process. It’s another, perhaps even more hit the olfactory receptors, from the ensure the distilleries are running at full polished affair for the visiting tourists, porridge-like mash – where the malted steam. complete with its own tartan (and barley is fermented into a liquor ahead During the trip, there was also a accompanying products in the gift shop). chance to peruse Diageo’s painstakingly of distillation – to thick, heavy, sweet Diageo’s alcohol-tinged maintained drinks archive. continued esters.

Not normally open to the public, it’s growth and There’s managed by Christine McCafferty. expansion also the Its vast selection of bottles are from in the world opportunity across the company’s range of spirits, of Scottish to sample with bottles dating back to the late whisky was a tasting of 1800s. And aside from every incarnation further some of the of popular drams such as Black Label, bolstered a main blended there’s also a £100,000 bottle of a 1952 few weeks malts which whisky blend, which was released to mark Diageo’s drinks archive. ago, when it go into a the Queen’s diamond jubilee.

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SUMMER HRNI • 19

drinksnews

INTERNATIONAL GUINNESS BLUES ON THE BAY FESTIVAL CELEBRATES 20TH ANNIVERSARY Pictured at the launch of the 20th International Guinness Blues on the Bay Festival, sponsored by Diageo are, from left, Ian Sands, event director, Alexandra Halliday and Paul Callan, Diageo.

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icturesque Warrenpoint once again hosted some of the world’s leading blues and jazz performers at the 20th International Guinness Blues on the Bay Festival over May 23-28.

Sponsored by Diageo, the festival attracts thousands of music-loving locals and tourists with many coming from across the globe to attend.

Celebrating its 20th anniversary this year, the International Guinness Blues on the Bay Festival featured over 100 free blues and jazz gigs, music workshops and jamming sessions

featuring artists from across the globe and closer to home, as well as a wide range of specialist cuisine.

Headlining this year’s event were James Bay band members Andy Cortes and Gerry Morgan under the showcase title, The TransAtlantic Blues Club.

Joining them were Californian original artist Shawn Jones and Sam Bolle (Philip Sayce Band).

Blues fans were treated to a musical extravaganza with live legends including Chicago’s guitar blazer, Big Dog Mercer and Hungarian harmonica

maestro, Jumpin’ Matt Pribojszki.

Other highlights were showcases for emerging musicians on the Bluesberry Fringe and a wealth of established pros on the international blues festival circuit including Pat McManus, Rab McCullough, Ronnie Greer, Linley Hamilton, Mirenda Rosenberg, Rev Doc, Crow Black Chicken, Ralph McLean, Green Tangerines, Rob Strong and The Bluez Katz Blues Band.

“The International Guinness Blues on the Bay Festival is an annual highlight for thousands of visitors each year both from across Ireland and overseas,” said Paul Callan, Diageo Northern Ireland. “Guinness has been supporting the festival for the last 20 years and it is a great fit for our brand with talent, passion and fun always on show.

“At Diageo we are committed to playing our part in helping to expand Northern Ireland’s tourism and hospitality offering and The International Guinness Blues on the Bay Festival plays a key role in doing exactly that. We take great delight in seeing how the festival continues to evolve year after year and a special thank you must go to the bars, restaurants and hotels in Warrenpoint and the surrounding area for their help and continued support of Diageo and this event.”

HOP HOUSE 13 SUPPORTS HARMONY LIVE 18 FESTIVAL S

unday night headliner at Harmony Live 18 Ryan McMullan gave customers at Garry’s Barber Shop in Holywood an exclusive sneak preview of what fans can expect when he appears on stage on June 3.

The Portaferry singer played a selection of his hits in an intimate setting and whetted the appetite for his appearance in the Harmony 18 marquee.

Hop House 13 is sponsoring the Harmony Live 18 festival to be held in Holywood over June 1-3.

“We are really pleased to have our Hop House 13 brand supporting the Harmony Live 18 festival and look forward to what promises to be a brilliant weekend in Holywood in June,” said James McKervey from Diageo Northern Ireland.

“At Diageo we are committed to playing our part in helping to expand Northern Ireland’s hospitality and tourism offering and this festival is a great opportunity to do exactly that.”

Support on Sunday evening comes from Joshua Burnside, Michael Kerr and Rebekah Fitch, while other headline shows at Harmony Live 18 include the Boomtown Rats and Reef.

20 • HRNI SUMMER

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BUSHMILLS IRISH WHISKEY LAUNCHES #BLACKBUSHSTORIES - SHOWCASING BREAKTHROUGH IRISH TALENT CREATING WAVES

COLLABORATORS WILL HAIL FROM ALL CORNERS OF THE COUNTRY, EXPLORING THE WORLDS OF PHOTOGRAPHY, LEATHER MAKING AND CHARCUTERIE

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nrivalled character. Undeniable flavour. Unmistakably Black Bush.

The Old Bushmills Distillery has been crafting whiskey since King James I granted the distillery the world’s first license to distil in 1608. When most people in Ireland were farming or making linen, Bushmills Irish Whiskey was challenging the status quo and defining the unique taste and character of its triple distilled Irish whiskey.

That spirit of innovation, passion and independence is how the brand still lives and breathes some 400 years later and, this year, Bushmills Irish Whiskey is partnering with talent across the island of Ireland who are driven by those same progressive traits, and who share the courage to follow their passion and forge their own path.

Inspired by the distinctive and rich taste of Bushmills Black Bush, #BlackBushStories is a unique collaboration series, featuring the stories

22 • HRNI SUMMER

and crafts of independent, spirited and extraordinary Irish individuals who challenge traditional thinking in their fields and live outside the box.

The campaign will take the form of an immersive event series in venues across Ireland over the coming months.

Bushmills Black Bush will explore the worlds of photography, leather making and charcuterie to showcase those who are making their mark and pioneering their craft with great success. Highlighting the unrivalled character of each of the collaborators, #BlackBushStories will inspire others to follow in the footsteps of these creative spirits and embrace their own talents.

The soon-to-be-revealed collaborators are disrupters, experimenters and innovators in their fields who have taken risks, tried new options, failed, succeeded and have been guided throughout by their own creativity and passion. #BlackBushStories is dedicated to that independent spirit – to people

who stand out from the crowd to revolutionise their industry.

Held in Ireland’s leading venues, the eclectic mix of events will include an interactive lesson in mobile photography, a leather-making workshop and a meat curing masterclass hosted by the people who are currently creating waves in their industries, inviting consumers to embrace their own passion and creativity.

Guests at each event will be guided through the Black Bush experience by Bushmills Ambassador Paul Rocks who will introduce whiskey lovers to the premium malt blend and its undeniable flavour. Specially-created Bushmills Irish Whiskey serves showcasing the signature rich, fruity notes and velvety smooth character of Black Bush will be exclusively available to attendees, including the blend’s signature serve, Black Fashioned - Black Bush served over ice with a twist of orange.

More information about the Bushmills Irish Whiskey #BlackBushStories event series and the local talent involved can be found at blackbushstories.com. To join in the conversation and keep up to date with the #BlackBushStories series, follow Bushmills Irish Whiskey on social media.

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TO FIND OUT MORE, VISIT

BLACKBUSHSTORIES.COM

#BLACKBUSHSTORIES

Bushmills® and other trademarks are owned by The “Old Bushmills” Distillery Company Limited. ©2018 Proximo Spirits UK. Enjoy Bushmills responsibly.

advertorial

SUMMER ECLIPSE SERVES FEATURING THE KRAKEN BLACK SPICED RUM

T

he Kraken Black Spiced Rum is an imported rum from the Caribbean blended with secret spices including ginger, cinnamon and clove. Named after the sea beast of myth and legend, the spirit is bold, rich, black and smooth.

The rum’s distinct rich black colour reflects the mysterious ink with which the Kraken is said to have covered its prey.

The horrid tale goes that a ship, carrying one of the largest quantities of black spiced rum to ever set sail from the Caribbean islands, was lost at sea after an attack by the monstrous squid.

The rum was renamed by seafarers as a tribute to the beast’s unchallengeable power and might.

We are presently seeing a resurgence in the popularity of dark rum due to its smooth taste, bold character and mixability. The smooth taste of The Kraken makes this an ideal ‘sipping rum’ and can also be used as a key ingredient in many cocktails.

The signature serve is THE KRAKEN PERFECT STORM: STEP 1 – Add 50ml of Kraken STEP 2 – Add 150ml Ginger Beer STEP 3 – Serve over ice and garnish with a wedge of lime The Kraken Black Spiced Rum Summer Eclipse serves are casting some serious shade on the old standards with its own dark twist on hot favourites.

The range of limited edition

FREAK OF THE DEEP

Beware of black ice and give in to sweet temptation with the ultimate freakshake another huge drinks trend, featuring cookies and ice cream for a full-on inky attack - Drizzle chocolate sauce all around inside of glass - Add 100ml of Kraken into blender - Add 1 large scoop of

THE DARK & EERIE

Forget everything you know about the cheerful poolside daiquiri with The Kraken’s take on this popular cocktail as you dip your toes into tumultuous waters instead. Made with avocado and Cholula Hot Sauce, featuring a chilli salt rim, it promises heat whether the sun is still up or not.

- Rim the glass with lime and chili salt - Blend with 1/4 avocado - Add 25ml lime syrup - Add 25ml vanilla syrup - Pour in 10ml single cream - Cholula to taste - Add 50ml of Kraken - Blend with crushed ice and pour into glass

BLACK MOJITO

INK SPRITZ

This spritz is not for the fainthearted, this twist in the tale features rhubarb and lillet.

- Add crushed ice to a large wine glass - Add rhubarb soda until glass is 2/3 gull - Pour 35ml lillet - Add 35ml of Kraken - Add rhubarb stem and stir - Add orange slice

The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum. - Add 6 to 8 mint leaves - Add 25ml sugar syrup - Add 25ml lime juice - Add 50ml of Kraken - Fill glass halfway with crushed ice and churn - Add lime wedge and mint sprig 24 • HRNI SUMMER

summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The lineup has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, here are the five classic cocktails to eclipse your summer. chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and a half a litre of milk into blender - Pour into extra-large glass - Add a scoop of vanilla and a scoop of chocolate ice cream to the top - Top with whipped cream - Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

POISON APPLE

In another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

- Fill glass with cracked ice - add 20 ml lemon juice - Add 20ml ginger syrup - Pour in 35ml Kraken - Top with cider - Add lime wedge

To not respect the power of the Kraken is to not respect the sea.

So drink with respect.

THE KRAKEN 40% ALC./VOL. RRP £24 for 70cl bottle. Kraken Rum is available at all major wholesalers.

Follow the Kraken story at @KrakenRu

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COCKTAIL OF THE MONTH

TIKI PUNCH

50ml The Kraken Black Spiced Rum 20ml Lime juice 20ml Orange juice 20ml Pineapple juice 15ml Passionfruit puree 15ml Blood orange syrup

RM:

COCKTAIL MONTH of the

WITH THE KRAKEN BLACK SPICED RUM In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the

superb premium spirits brands presented by Proximo. Pamela Thomson, bartender at The Cloth Ear in Belfast, creates a summer serve featuring The Kraken Black Spiced Rum. THE KRAKEN BLACK SPICED RUM

about the bartender

The featured spirit in this month’s signature serve is The Kraken Black Spiced Rum.

Hailing from Glasgow, Pamela started out in the trade working in a small local bar in her home city. After university, she worked abroad for a few years, at a karaoke bar in Turkey. “It was a ball,” she says, “and then when I came back, I just fell straight back into it.” Working at a bar - since renamed The Beer House - at Central Station in Glasgow, Pamela met her Northern Irish boyfriend there and the couple moved to Belfast together six years ago.

After working for another small local bar in Belfast, Pamela joined The Cloth Ear three years ago. “I knew there were a lot of up and coming bars down here and it was busier with more to do,” she says. “It’s nice to come and work somewhere where you’re getting all walks of life and new faces every day. I just love getting to know people and talking to them and helping them enjoy their day. And I like getting to find out about all the different drinks, with whiskey and wine tastings and things I would never have tried before.”

TIKI PUNCH 50ml The Kraken Black Spiced Rum 20ml Lime juice 20ml Orange juice 20ml Pineapple juice 15ml Passionfruit puree 15ml Blood orange syrup

METHOD Shake over ice Strain into a mason jar Garnish with berries, orange slice & pineapple leaves “I chose this Tiki Punch as it’s something fresh and summery,” says Pamela. “It’s quite fruity and refreshing to drink on a nice summer day.”

Pamela Thomson, bartender at The Cloth Ear.

THE KRAKEN® AND OTHER TRADEMARKS ARE OWNED BY PROXIMO SPIRITS. © 2018 THE KRAKEN.

A PERFECT MATCH BORN IN TORINO We are proud to introduce MARTINI RISERVA SPECIALE, our range of exceptional Italian Aperitivi inspired by our home town, Torino.

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

MARTINI NEGRONI

MARTINI NEGRONI

A PERFECT MATCH BORN IN TORINO

A PERFECT MATCH BORN IN TORINO

25ml MARTINI RISERVA SPECIALE RUBINO OR AMBRATO 25ml MARTINI RISERVA SPECIALE BITTER 25ml BOMBAY SAPPHIRE GIN SERVE OVER ICE CUBES IN A TUMBLER GARNISH WITH AN ORANGE WEDGE

L

ENJOY MARTINI RESPONSIBLY

© 2018 MARTINI, ITS TRADE DRESS AND THE “BALL AND BAR” LOGO ARE REGISTERED TRADEMARKS.

LIVE PASSIONATELY. ENJOY RESPONSIBLY

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

NEW FOR 2018!

Total Rum is in

+6.3% value growth*

*CGA On Premise Measurement Service Data to P11 (04.11.2017)

Rum is predicted to grow significantly in 2018, so make sure your range is prepared for the rum revolution LIVE PASSIONATELY. ENJOY RESPONSIBLY

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

–N on ew ex -tr – clu ad siv e e

Ron BACARDÍ

Añejo Cuatro

Cocktails

With bartenders in mind we are delighted to introduce a new expression from the BACARDÍ® family: BACARDÍ Añejo Cuatro. Ideal for creating premium cocktails this rum is aged for a minimum of four years in American oak barrels under the Caribbean sun.

history UNDISTURBEDLY AGED FOR AT LEAST 4 YEARS - Inspired by Don Facundo’s original Añejo recipe this rum, undisturbedly aged for at least 4 years in oak barrels, provides a beautiful expression of fruity notes and a more intense flavor, richness and complexity. THE ART OF MAKING RUM - BACARDÍ Añejo Cuatro is a testament to the wonderful art of rum-making by our Maestro de Ron. A passionate approach of blending and ageing, all in harmony with Don Facundo’s signature rum making process. SUBTLE COMPLEXITY, INTENSE FLAVORS - Its delicious complexity, makes it entirely versatile to balance perfectly with heavier mixers such as ginger ale or grapefruit soda, and to lift your drinks to the next level.

Cuatro & ginger ale RECIPE : 50ml BACARDÍ Añejo Cuatro +

100ml ginger ale + 2 lime wedges.

TASTING NOTES AROMA : bold and delicately balanced with nuances of vanilla, banana, and sweet caramel on a toasted oak base. TASTE : robust yet very well balanced, producing a rich mellow character with notes of vanilla, dried raisins and apricot. Hints of butterscotch and a long supportive toasted oak finish.

Cuatro air mail RECIPE : 30ML BACARDÍ Añejo Cuatro +

15ml honey water + 15ml fresh lime juice + top with prosecco/champagne.

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ARCHWAY LAGER LAUNCHED

BY FRANCISCAN WELL NEW LAGER DESIGNED AROUND IRISH DRINKERS’ DEMANDS FOR SUBSTANCE, FLAVOUR AND SOCIABILITY

30 • HRNI SUMMER

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advertorial Franciscan Well has launched Archway Lager. Born out of deep consumercentric insights combined with changing tastes and demands of the Irish drinker, Archway Lager marks a significant commercial and brand evolution for Franciscan Well, which in 2018 is celebrating 20 years at the forefront of innovative brewing in Ireland.

For lovers of great beer moments together, Archway has a 4% ABV and is an expert blend of three hops and four malts, and has been skilfully crafted to deliver an accessible lager that’s exceptional in both substance and flavour.

Crafted at the award-winning Franciscan Well brewery in Cork, Archway Lager has a clear golden body, early hop aroma, light pear and malt sweetness, and is beautifully balanced, accessible and distinctive, making Archway immediately satisfying from the first smooth sip.

COMMENTING ON THE LAUNCH OF ARCHWAY LAGER, BRAND MANAGER IN MOLSON COORS, SEAMUS HARAHAN SAID: “Archway Lager is a uniquely designed beer. We listened to our customers and became distinctly aware of changing tastes and demands of the Irish drinker. In Archway Lager we’ve matched this listening with our love of exceptional lager. We’re

delighted to invite Irish beer and lager drinkers to taste something special this summer. Archways have long represented a strong sense of place, that are both welcoming and inviting, and this is exactly how we want Archway to be enjoyed – with the people who count in those moments that matter.”

are also due to launch in supermarkets and off-licences throughout Northern Ireland, over the coming weeks.

Archway Lager’s launch will be supported by a marketing campaign comprised of digital and PR.

SHANE LONG, FRANCISCAN WELL FOUNDER SAID: “As we celebrate 20 years of Franciscan Well, it’s a perfect moment not just to reflect on our past but to create our future. Archway is a product of us looking to that future. We are immensely proud of our team and we look forward to drinkers and customers alike stepping through the Archway with us.

The name has been derived from the archway that is already part of our unique Franciscan Well brand and story. As we move forward on this exciting journey, the name itself ensures Archway remains embedded in our rich Franciscan Well heritage.”

Archway is now available on draught in selected on trade outlets throughout Northern Ireland and will be rolled out fully in the coming weeks.

330ml cans of Archway

ABOUT FRANCISCAN WELL F ranciscan Well Brewery is Ireland’s No. 1 Craft Brewery¹.

Founded in 1998 on the North Mall in Cork City, 2018 marks the celebration of 20 successful years of innovative brewing for Franciscan Well.

The Franciscan Well brewery is built on the site of an old Franciscan monastery and well, dating back to the year 1219. Legend has it that water from the well had miraculous and curative properties, and people would come from afar to drink from it.

Franciscan Well place huge emphasis on putting modern innovation at the forefront of the brewing process, and since opening a new purpose-built Brewery in Cork in 2015, now continue innovations from the founding site brewery, while the new location facilitates brewing

on a much wider scale to satisfy the growing appetite for changing beer trends in Ireland (and further afield).

Archway Lager is the newest addition to the Franciscan Well family, joining a range that includes the well-known Rebel Red and Chieftain IPA, as well as Friar Weisse, Shandon Stout and the seasonal brews created on site (all brewed out of Cork). All of the beers brewed at the Franciscan Well use the finest natural ingredients and are additive-free.

In 2018, Franciscan Well are celebrating their 20th anniversary with a series of celebratory events.

Find out more at www.franciscanwellbrewery.com

¹AC Nielsen ROI On-Trade MAT to end March 2018

For further information, contact Philip Morgan, National Account Executive On-Trade NI. Mobile: +44 (0) 7808 096941 or Email: nisupportteam@molsoncoors.com www.hospitalityreviewni.com

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SUMMER HRNI • 31

Molson Coors Northern Ireland launches new Technical Services Team in drive to be first choice for customers Part of the new team’s remit is to listen closely to customers and to develop services to meet the current needs and challenges of NI’s pub owners. Details such as smartly branded uniforms and vehicles, robust technical standards and industry leading safety standards are all part of a package that Molson Coors Director in NI Ryan McFarland believes will further strengthen the company’s status within the NI on-trade.

The Northern Irish arm of Molson Coors UK has announced the launch of a new in-house Technical Services Team in its ongoing drive to offer service excellence to customers across NI. The investment has created 7 new jobs at the company’s Belfast base, a team of 6 technical representatives headed up by NI Technical Co-ordinator Thomas Jones, which will provide customers with the highest standard of technical support and expertise available in the industry.

Each member of the new Molson Coors team has undergone a rigorous training and induction program to ensure they are experts in the brewer’s portfolio – which includes Carling, Coors Light, Pravha, Franciscan Well and Blue Moon – as well as being highly skilled in all technical aspects of dispense.

Creation of this new in-house team is part of Molson Coors NI’s commitment to being first choice for customers, with the company now becoming one of the few brewers in NI to offer a dedicated in-house technical services operation.

He commented: ‘Molson Coors NI has an absolute focus on providing the very best for our customers, starting with our unbeatable portfolio of brands and following through with the care and support we provide to the trade to make sure our joint consumers get the best possible experience in their pint.

We are a company that listens to our customers and what they need to make their own businesses successful in these challenging times. The decision to invest in our new Technical Services Team means that our business is now led in trade by highly trained, technically skilled and passionate brand ambassadors, working hard to ensure that the needs of our customers are not only met, but exceeded to an industry-leading standard.’

The new team has already received praise from the NI on-trade, Brian Doherty from The River Inn commented ‘I have been a customer of Molson Coors for over 10 years, their CTS team is available to me at any time and carry out their work in a very professional manner’.

For further information please contact 0845 6000 888 and select Option 2.

About Molson Coors Brewing Company Molson Coors Brewing Company is one of the world’s largest brewers. The Company’s operating segments include Canada, the United States, Europe and Molson Coors International (MCI). The Company has a diverse portfolio of owned and partner brands, including signature brands Coors Light, Molson Canadian, Staropramen and Carling. Molson Coors is listed on the Dow Jones World Sustainability Index, the most recognised global benchmark of sustainability among global corporations.

For more information on Molson Coors Brewing Company, visit the company’s website www.molsoncoors.com

In the UK and Ireland, Molson Coors has over 2,000 employees and breweries in Burton upon Trent, Tadcaster, Burtonwood, Sharp’s brewery in Rock, Cornwall and Franciscan Well in Cork, Ireland. It has a market share of around 20% of the UK beer market and a portfolio that includes Carling, the UK’s best-selling lager for three decades, Coors Light, Cobra, Grolsch, Doom Bar, Worthington’s, Caffrey’s, Singha and a range of speciality beers.

‘In 15 years I’ve never seen an installation before like that from the Molson Coors team. They were quick, efficient and worked around our daily operation. The guys demonstrated their first-class technical expertise and were great at engaging and explaining their work to the team. I’m very glad to be with Molson Coors and have complete confidence that their Technical Services will be at our aid to help the business.’

Andy Rea, Company Director, Mourne Seafood Bar

iohawardsforprofessionalism2018

INSTITUTE OF HOSPITALITY AWARDS FOR PROFESSIONALISM WINNERS REVEALED

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he Institute of Hospitality (IOH) NI, the professional membership body for individual managers and aspiring managers who work and study in the hospitality, leisure and tourism industries, has revealed the winners of the 23rd Institute of Hospitality Awards for Professionalism at a glittering event recently held at Titanic Belfast.

The highly coveted awards recognise talented individuals who have contributed to their business and the industry over the past year. For 2018, there were 21 categories including four new awards: Duty Manager of the Year, General Manager of the Future, Human Resource Manager of the Year and The Unsung Hero.

“Over the years, the awards have increasingly become an important event for individual industry professionals in Northern Ireland,” said Marianne Hood, chair of the Institute of Hospitality (NI branch). “Not only do they recognise talented individuals, who have contributed so much to their business and the industry over the past year, but demonstrate a clear commitment to developing and maintaining professionalism within this fantastic sector.”

The 2018 winners (pictured alongside sponsors, Awards host Pamela Ballantine and IOH (NI) Chair Marianne Hood) are:

34 • HRNI SUMMER

Independent Bar Manager of the Year: Roisin McErlean (The Tipsy Bird) with sponsor Ryan McFarland (Molson Coors).

Student Management Potential: Thomas Stinton (Ulster University Business School) with sponsor Ian Manson (Stephens Catering).

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iohawardsforprofessionalism2018

Duty Manager of the Year: Jose Castano (Hilton Templepatrick) with sponsor Peter Rossiter (McAlindon Wines).

Housekeeping Manager of the Year: Michael Joseph (The Old Inn) with sponsor Mark Tinneny (Lilliput Services).

Coffee Shop/Café Manager of the Year: Cathy Moore (Loaf Café Bakery) with sponsor Alan Sleator (Lynas Foodservice).

Contract Catering Manager of the Year: Caroline McClelland (Mount Charles Group) with sponsor Jackie Reid (Deli Lites).

t s o m s ’ d n Irela & innovative

trusted

h & c i w d San d -to-Go Fs pecialist Established

1998

DELI- LITES have a strong and respected presence in the food service and hospitality sectors throughout the country. We can provide a bespoke offering from gourmet sandwiches, salads, hot-eats and snacking, complemented by a full range of artisan premium bakery products.

Our Chef led Innovative NPD has won us multiple awards including 2 x 2 Gold Stars in the Great Taste, Silver Blas na hEireann and an Irish Quality Food Award. We pride ourselves on being a driving force within the food to go category and truly lead from the front.

DE www.hospitalityreviewni.com

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SUMMER HRNI • 35

iohawardsforprofessionalism2018

Restaurateur of the Year: Daryl Shields (Bull & Ram) with sponsor Roisin O’Brien (Hugh Jordan).

Human Resource Manager of the Year: Stefanie Brooks (Hastings Culloden Estate & Spa) with sponsor Stuart Mowatt (Gen Tech Specialist Recruitment).

Business Development Manager of the Year: Caitriona Lennox (Mount Charles 180x130_Johnsons Retail Ad 23/05/2018 20:12 Page 1 Group) with sponsor Philip Mills (Johnsons Coffee).

Contract Catering Chef of the Year: Friederich Machala (Sodexo) with sponsor Michael Murphy (Irwin’s).

36 • HRNI SUMMER

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iohawardsforprofessionalism2018

Front of House Manager of the Year: Lucy Waugh (Bullitt Hotel) with sponsor Chris Rose (Avvio).

General Manager of the Future: John Paul Taggart (Odyssey Bowl) with sponsor Terence Brannigan (Tourism Northern Ireland).

Unsung Hero of the Year: Laura Wilson (Sodexo) with sponsor William Cotter (Net Affinity).

Hotel Chef of the Year: Conor McClelland (Rayanne House) with sponsor Harry Crawford (Get Fresh).

Outstanding Contribution to the Hospitality Industry: Denis Broderick with sponsor Sam McIlveen (NI Jobs).

Outstanding Apprentice of the Year: Rachel Carson (Ballyrobin Country Lodge) with sponsor Roisin McKee (People 1st).

Restaurant Chef of the Year: Paul Cunningham – Brunels Restaurant Newcastle with sponsor Kiera Campbell (Henderson Foodservice).

Supplier of the Year: Leah Robb (Robb Brothers Wine Merchants) with sponsor Siobhan O’Sullivan (NIMMS).

Hotelier of the Year: David Morrison (Killyhevlin Lakeside Hotel & Lodges) with sponsor Maria Conway (MKB Law).

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Lecturer of the Year: Sharon Rolt (Belfast Met) with sponsor Peter Ducker (IoH).

Hospitality Management Team of the Year: Bull & Ram (Daryl Shields and Patrick McQuillan) with sponsor Michael Scott (firmus energy).

SUMMER HRNI • 37

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A P I A P I

CAORUNN DISTILLERY TRIP FOR COCKTAIL CHAMPION

Simon Buley, Caorunn’s Gin Master with Caorunn’s Perfect Serve G&T.

The group smell and taste the five locally foraged gin botanicals which are infused to create Caorunn Gin.

Caorunn Cocktail Competition winner, Jamie Jamison with finalist and colleague Grainne McWilliams, Muriel’s.

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aorunn Cocktail Competition winner Jamie Jamison from Belfast bar Muriel’s recently travelled to the Scottish Highlands to the home land of Caorunn Distillery where five locally foraged gin botanicals are expertly infused to create the superior gin.

Winner of this special prize, Jamie, selected his colleague and fellow competition finalist, Grainne McWilliams as his plus one for the trip. The pair travelled to Balmenach Distillery with United Wine Merchant’s customer Raymond Lusty from Lusty’s Centra in Larne along with Nial Mackinlay Inver House and Nina Doyle, United Wine Merchants.

Balmenach Distillery, in the heart of the Cairngorm National Park furnishes Caorunn with the world’s finest ingredients for crafting artisan gin.

Crystal clear Scottish water is married with locally foraged botanicals to create 38 • HRNI SUMMER

a gin of supreme quality and heritage.

The group were treated to a tour of the distillery where they learnt how the artisanal, quadruple-distilled and small batch gin is made by one man, Caorunn’s Gin Master, Simon Buley.

Each personally crafted bottle of Caorunn gin begins with the highest quality grain spirit and locally foraged Celtic botanicals. In 1,000 litre batches, the spirit is vaporised through the world’s only working Copper Berry Chamber.

Built in the 1920s, this Chamber is legacy to a time when all gin was produced using this slow, careful process. The uniquely balanced mix of six traditional gin botanicals and five hand-foraged wild botanicals sourced by the Gin Master from Scottish Highlands, is spread across the four perforated trays of the copper berry chamber. The vapourised spirit slowly rises through the chamber, allowing the

Caorunn Cocktail Competition winner, Jamie Jamison with finalist and colleague Grainne McWilliams, Muriel’s, Raymond Lusty, Lusty’s Centra, Nial Mackinlay, Inver House, Nina Doyle, United Wine Merchants and Simon Buley, Caorunn’s Gin Master, on their trip to Balmenach Distillery, Scotland.

vapours to be saturated with sumptuous subtle fresh aromas and flavours.

Nina Doyle, United Wine Merchants brand manager, said: “We were delighted to travel to the Balmenach Distillery with competition winner Jamie Jamison and learn of the traditional hand crafting process which results in the aromatic taste of Caorunn gin. Made with the care and passion, Caorunn offers the drinks connoisseur the opportunity to embrace a wildly sophisticated gin of unrivalled quality.”

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A P I A P A P I A P FOR CRISP, HOPPY NOTES.

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THE GINERATION GAME WHILST THEY MIGHT BE GENERATIONS APART, BEEFEATER MASTER DISTILLER, DESMOND PAYNE AND BRAND AMBASSADOR, RYAN ADAIR SHARE A PASSION FOR GIN THAT MAKES THEM KINDRED SPIRITS. AHEAD OF A JOINT VISIT TO BELFAST FOR WORLD GIN DAY, HOSPITALITY REVIEW NI MEETS THE PAIR TO DISCUSS THE GLOBAL RENAISSANCE OF GIN AND HOW LOCAL BARTENDERS ARE PLAYING AN IMPORTANT ROLE IN THE BURGEONING GROWTH OF THE CATEGORY DESMOND, YOU RECENTLY CELEBRATED YOUR 50TH YEAR IN THE DRINKS INDUSTRY – HOW DID YOU START OUT IN YOUR CAREER? “After a season picking grapes in Bordeaux, I fell in love with the wine trade. On returning to the UK, I landed a job in Harrods’ wine cellars picking out bottles for customers, but I wasn’t there for long.

“In 1967, a management trainee contract at Seager Evans & Co, a London based wine and spirits company followed, along with an introduction to gin. This was the move that defined my career as I learned to nose and taste while working on their gin products.

From there I moved to the Plymouth Gin distillery, where I trained to become the Distillery Manager. In 1995, I took up the reins at the Beefeater Distillery from 40 • HRNI SUMMER

Beefeater Pink - the latest innovation from Beefeater Gin.

Brian Martin when he retired and I’ve never looked back.”

RYAN, YOU’RE A FAMILIAR FACE TO MANY IN THE LOCAL INDUSTRY; TELL US ABOUT YOUR OWN PROGRESSION FROM BARTENDER TO BRAND AMBASSADOR? “I started relatively late by today’s standards – I took up a job as a bartender in a small bar in Holywood after university, aged 22. However, it wasn’t until I was 24 that my passion for studying & creating cocktails came to the fore. I became the head bartender at James Street South in Belfast, which helped me to refine my skills further.

I then moved to the Merchant Hotel Cocktail Bar when I was 25, which was invaluable in shaking out bad habits I’d taught myself, and with the support and twitter.com: @Hosp_ReviewNI

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advertorial talent of the bartenders and supervisors around me, it led me to making my leap across to Milk & Honey in London.

“Moving to London was difficult but I knew that I wanted to develop myself further; moving to the cocktail capital of the world was the best decision of my life. Milk & Honey is such an iconic bar and was a fantastic place to work.

I learnt so much and gained invaluable experience, but I’m becoming an old man, and the 4am finishes become tougher bit by bit…

“I joined Beefeater as the Brand Home Ambassador in February 2017.

It was the perfect move from bartender to ambassador in the sense that I was already familiar with the brand, as I’d been using it regularly throughout my bartending career.”

HOW DOES THE BELFAST BAR SCENE COMPARE TO LONDON? Ryan: “There are differences between the two but in the best possible way. I couldn’t wait to escape Belfast but once I left, I missed it dearly. Belfast offers the best range of bars for a city of its size, hands down.

“Personally, it’s also great to see the sheer amount of bartending talent, at home and in London, who are singlehandedly putting Belfast on the map, attracting some of the world’s best bars to do bar ‘takeovers’ in the city. London is the cocktail capital of the world, but it’s fantastic the see Belfast starting to take on elements of what London has to offer.”

Ryan Adair

DESMOND, YOU ARE CELEBRATING YOUR 50TH YEAR IN BUSINESS WITH A GLOBAL GOLDEN ANNIVERSARY TOUR, WHICH TOUCHES DOWN IN BELFAST IN JUNE. WHAT HAVE BEEN YOUR CAREER HIGHLIGHTS? “When I developed Beefeater 24 about 10 years ago it was the first gin that I had ever created from scratch. It was a wonderful surprise to see it win the trophy for ‘best gin’ in the International Wine & Spirit Competition in its first year on the market.

“I am fortunate enough to travel a lot these days and it is always a joy to visit the bars in the key cities around the world and meet the bartenders and their customers. This year has been particularly enjoyable with the added pleasure of celebrating my 50 years of gin distilling. I am looking forward to repeating the exercise in Belfast!”

HOW BIG A ROLE HAVE BARTENDERS PLAYED IN THE GLOBAL RENAISSANCE OF GIN? Desmond: “The general standard and professionalism of bartenders has increased massively in recent years. They are at the top of their game and it is no wonder that gin cocktails have become the drink of choice in so many countries.

“It is mind-blowing seeing what today’s bartenders are doing and it seems that every city I visit outdoes the last in terms of innovation and skill. From New York to Buenos Aires and Hong Kong to Mexico City - the standard is exceptional, and from what I can deduce, it surpasses the heyday of 1920s and 30s cocktail creativity. I’m excited to see what the bartenders of Belfast have in store.”

WITH A PLETHORA OF NEW ENTRANTS INTO THE MARKET, WHAT MAKES BEEFEATER STAND OUT AGAINST OTHER GINS? Desmond: “Apart from its established position as the definitive London Gin, it is a combination of two things; the well-balanced recipe developed by James Burrough, Beefeater’s founder, and the very special process of letting all the botanicals rest with the pure alcohol in the stills for 24 hours before distillation starts. This gives us a gin with great complexity of flavour. We are also very proud that Beefeater is the most awarded gin in the various international spirits competitions.”

Ryan: “The first and main point is the character, balance & flavour of the gin.

Beefeater was the gin of choice in many of the bars I have worked in due to the fact that no matter what the cocktail, be

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Desmond Payne

it sweet, sour or spirituous, the balance of flavours within the gin could always stand up and mix well with the flavours of the drink. As Desmond touched on, the heritage and story of the brand is also a big part of what makes it stand out – Beefeater is not only the world’s most awarded gin, but also the last remaining traditional London Dry styled gin still made in central London.”

RYAN, WHAT HAVE YOU LEARNED FROM WORKING WITH DESMOND? “Far too many witty jokes! In all seriousness, I couldn’t have asked for a better mentor than Desmond. It’s more than a luxury when you’re working alongside the world’s most experienced gin distiller. I have learnt so much from him; not just about the history of the brand but the sheer amount of personal effort that he puts into the development and sustainability of the gin category as a whole. It’s a very inspiring environment to be in, and at the end of the day, he’s not bad company to sit down and have a martini with.”

HOW WILL YOU BE ENJOYING YOUR GIN ON WORLD GIN DAY? Desmond: “As always, in good company and with great pleasure!”

Ryan: “I will be shaking up some cocktails at Belfast Gin Fest on World Gin Day, although I’m sure I won’t turn down a Negroni later that evening!”

Desmond Payne and Ryan Adair’s visit to Belfast, in partnership with drinks company, Dillon Bass, owners of the Beefeater brand in Northern Ireland, comes just before World Gin Day (Saturday 9th June). During their time in the city, Desmond and Ryan will meet with bartenders, whilst also exploring advancements in the cocktail scene here and meeting consumers at the Belfast Gin Fest.

SUMMER HRNI • 41

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

HOSPITALITY EXCHANGE 2018 16&17 OCTOBER 2018 CROWNE PLAZA BELFAST

MEET, GREET AND ENGAGE WITH KEY INDUSTRY PLAYERS. Stands are selling quickly so contact us for an updated stand plan via anna@nihf.co.uk or by calling 028 9077 6635.

Watch out for more information over the next few months at hospitalityexchange.co.uk.

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hotelnews GALGORM RESORT & SPA SEEKS APPRENTICES Galgorm Resort & Spa is calling on young adults interested in a career in hospitality to apply for its inaugural Apprenticeship Programme.

Galgorm’s new Go to Grow Apprenticeship Programme represents an annual investment of £250,000 by the company and will expose students to the hotelier’s world-leading hospitality approach, as well as guaranteed employment at the Resort or one of the company’s other restaurants, for those who successfully complete the programme.

The one-year programme offers students the chance to be part of one of three sectors: Food & Beverage Service, Professional Cookery or Spa Therapy.

GROUNDWORKS BEGIN AT MERROW Groundworks are now underway on the £20m, four-star Merrow Hotel and Spa in Portstewart, following this year’s North West 200.

The Merrow will sit on the route of the superbike race, sponsored its main feature race this year and, upon completion, will become the official base of the North West 200.

Plans incldue 118 rooms, a spa, demonstration restaurant, bar/ bistro restaurant, signature cocktail bar, conference space, meeting rooms, nine chalets serviced by the hotel and of course, the North West 200 offices.

ROSETTE AWARD FOR BISHOP’S GATE Following a recent assessment from the AA, Bishop’s Gate Hotel has been given a coveted Rosette Award for the dining experience in The Gown restaurant.

“This is a huge accolade for an independently-run boutique hotel and restaurant, which only opened its doors in 2016,” said Ciaran O’Neill, managing director. “It is wonderful that we are now getting recognised for the quality of the food offering. We have a committed team of talented chefs in the hotel.”

44 • HRNI SUMMER

ANDRAS HOTELS INVESTING £6.6M TO REGENERATE HISTORIC PORTRUSH HOTEL SITE

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ndras Hotels has submitted revised proposals for a £6.6m hotel regeneration project in Portrush.

The 87-bedroom boutique hotel will be located on the site of the former Londonderry Hotel on Main Street/Atlantic Avenue in the town centre. Designed by award-winning conservation architects, Consarc, the proposals will preserve and restore the grade B1 listed buildings fronting onto Main Street. A new extension will be built at the rear of the site, providing new airconditioned bedrooms.

The site has a long history as a hotel, with the former Londonderry Hotel first opening its doors around 1895. The hotel ceased trading in the 1980s and the current proposals will bring the site back to its historic use.

“Our vision is for an attractive, fully functional and boutique hotel that will bring this important site back to life as a hotel and will help to regenerate the Main Street and town centre area,” said Rajesh Rana, director, Andras Hotels.

“The proposals are for a boutique

hotel with 87 bedrooms, that will go a long way towards helping Portrush and the North Coast meet the growing demand for modern tourist accommodation.

“We are excited to be able to restore these important listed buildings, and the proposals will pay homage to the site’s architectural heritage by preserving the buildings on Main Street and their important architectural details.”

The hotel is expected to create 41 new jobs when it opens.

WALSH’S HOTEL IN MAGHERA

APPOINTS NEW GENERAL MANAGER

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onnor Duncan, who has worked in hotels for the last few years after coming from a background in operational banking for over 10 years, has joined Walsh’s Hotel in Maghera as general manager.

Connor Duncan He started his hospitality career in Walsh’s as front-of-house manager, and recently worked with Galgorm Resort & Spa as a duty manager, before returning to Walsh’s.

He is an active member in his community, being the co-ordinator of the Big Splash Festival for the last few years as well as a member of the Community Rescue Service.

Duncan said: “I am looking forward to working towards the completion of our current set of renovation works. We are currently refurbishing our function room, restaurant and bedrooms. We have recently completed the renovation of our bar, carvery area and self-catering apartments. I will bring my experience of hospitality and operations management to ensure the hotel leads the way and that guests will enjoy a memorable stay every time.”

Walsh’s Hotel offers 17 bedrooms and eight self-catering apartments, a restaurant, grill bar, public bar and function room facilities for up to 200 people. twitter.com: @Hosp_ReviewNI

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hotelnews

FITZWILLIAM HOTEL BELFAST ATTRACTS FIVE STARS AND A ROSETTE

BY MARGARET CANNING

The Fitzwilliam team, including Cian Landers, general manager (front row right) and Siobhan O’Sullivan, director of sales and marketing (far left), celebrate the accolades.

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Belfast hotel has become the latest in Northern Ireland to win five stars from motoring and travel organisation the AA. The luxury Fitzwilliam Hotel, on Great Victoria Street, which marks its 10th anniversary next year, had already been awarded five stars in the Tourism NI accommodation grading scheme.

But the hotel said that the ‘coveted AA award marks another significant milestone’.

HASTINGS HOTELS SUPPORTS UNESCO GLOBAL GEOPARK APPLICATION

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ewry, Mourne and Down District Council is exploring the tourism potential associated with securing UNESCO Global Geopark status Picture credit: Tourism Northern Ireland for Strangford Lough and Lecale, Ring of Gullion and the Mourne Mountains.

At present there are 140 UNESCO Global Geoparks in 38 countries around the world, all of which have been developed using a bottom-up approach involving local communities.

UNESCO Global Geoparks are single, unified geographical areas where sites and landscapes of international geological significance are managed with a holistic concept of sustainable development, education and protection.

“Many geoparks work in partnership with local hotels to provide interpretative centres, dedicated concierges and even tour guides,” said Stephen Meldrum, general manager, Slieve Donard Resort & Spa in Newcastle.

“This initiative has the potential to significantly boost visitor numbers to the area. UNESCO Global Geopark status would differentiate the region and give it a much stronger and cohesive market identity.”

Dr Kirstin Lemon, from the Geological Survey of Northern Ireland, said: “This application will ensure that there is an ongoing emphasis on developing geotourism, while the underlying ethos of UNESCO Global Geoparks will support the direction of the Newry, Mourne and Down District Council Tourism Strategy 2017-2021, which explores, develops and identifies links between the natural heritage (particularly the geological heritage) and all other aspects of the area’s abundant heritage assets.”

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The Fitzwilliam was first opened by property developer June Burgess of Graffan Properties. In 2015, it was bought over by Michael Holland of Hotel Partners, which also operates Dublin’s Fitzwilliam Hotel.

Its second £2m revamp to improve the rooms and increase capacity is now taking place. In 2016, an application was made to add 30 new rooms to the 130room Great Victoria Street hotel, as well as a gym, a spa and a roof terrace.

According to the hotel: ‘The AA inspector’s report praised the attentive staff and high standards of housekeeping as well as the stylish and well-maintained property.’

The hotel was also presented with an AA Rosette award for its quality of food.

Cian Landers, general manager, said: “The accreditation is testament to the efforts of the fantastic team we have here and the comments from the inspector show that the staff in all areas of the hotel made this possible.

“We are thrilled to have been recognised as an AA fivestar rated hotel and will display our plaque with pride.”

McKEEVER GROUP BREWS UP A STORM WITH BEER LAUNCH

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illstown Farm Brewing Company has created a speciality beer, the Pecking Peacock, exclusively for the McKeever Pictured are, from left, Jonathan Mitchell, of Hillstown Farm Brewing Company; Eddie Hotel Group.

McKeever, operations director, and Bridgene The craft lager, McKeever, marketing director of the McKeever Group; and Nigel Logan of Hillstown brewed with the four Hotel Farm Brewing Company. simple ingredients of water, malt, yeast and hops, offers a subtle fruit flavour and will be on sale in all five locations including the Adair Arms, Dunsilly Hotel, Dillons Hotel, Corrs Corner and the Dunadry Hotel.

“Our main aim is to ensure guests who come to our hotels get a distinctive experience unique to Northern Ireland, showcasing all that the community has to offer and the exclusivity of this local product is a demonstration of that,” said Bridgene McKeever, marketing director of the McKeever Hotel Group.

“As a family run company, we want to champion other local businesses to help drive not only the local economy but to position Northern Ireland and beyond as the number one hotspot for hospitality and tourism; this is something we will continue to strive for.”

Jonathan Mitchell, of the Hillstown Farm Brewing Company, said: “To have the ability to add the McKeever Hotel Group as a stockist of our beer is a very proud moment for us. With five locations across Ireland, this expands our customer base and I hope that everyone will love the product as much as we do.”

SUMMER HRNI • 45

hotelsprofile

DOORS OFFICIALLY OPENED AT MALDRON HOTEL BELFAST CITY BY LORD MAYOR T

he doors were officially opened last month as the latest addition to Dalata Hotel Group’s portfolio, Maldron Hotel Belfast City.

The ribbon was cut on the new fourstar hotel, situated on Brunswick Street,

by Lord Mayor of Belfast Councillor Nuala McAllister at an event attended by other local dignitaries, representatives of business, public sector and tourist organisations.

Maldron Hotel Belfast City is Dalata Hotel Group’s first opening this year and a further three hotels are due to open later this year. This is the group’s fourth hotel in Northern Ireland in a portfolio which includes Maldron Hotel at Belfast International Airport, Maldron Hotel in Londonderry and Clayton Hotel on Ormeau Avenue in Belfast.

“We have already had a hugely positive response from the customers who have stayed with us and we look forward to welcoming many more in the months and years ahead,” said Mike Gatt, general manager at Maldron Hotel Belfast City. “Our city centre location, four-star comfort, state-of-the-art technology, high levels of service and best quality food and drink mark the hotel out as a great place to stay.”

The new hotel boasts 237 bedrooms and five state-of-the-art meeting rooms.

Complimentary high-speed fibre-optic Wi-Fi, 43” inch interactive plasma TVs, and USB wall plug-ins make the hotel the ideal technological hub for Belfast’s thriving business community.

Mike Gatt, general manager at Maldron Hotel Belfast City, Lord Mayor of Belfast Councillor Nuala McAllister and John Hennessy, chairman of Dalata Hotel Group.

Sarah Ann Gamble and Francine O’Hagan.

John McGrillen, Janice Gault and Stephen McNally.

Alyson Magee, Sonia Armstrong, Mark Glover and Catriona Doherty.

Naomi Wilson, Christine Beatty and Marie Claire Caldwell

John Hennessy, Terence Brannigan and Pat McCann.

Rachel OReilly, Janet McCusker, Mike Gatt and Wendi Kane.

46 • HRNI SUMMER

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hotelprofile

HOTELHUB SHIPQUAY BOUTIQUE HOTEL, DERRY-LONDONDERRY

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pproaching its first year in business, Shipquay Boutique Hotel has a prime location in the heart of Derry and is attracting glowing reviews on Tripadvisor.

“I have been very pleased with the hotel’s performance to date,” says Rory Cregan, managing director. “As it is a brand-new hotel, it was quite difficult to forecast the hotel’s future trading as we could not use incremental budgeting. However, using our estimations and industry specific forecasts, the hotel has over-achieved to date.

“There have obviously been some hurdles along the way; however, overall I am very pleased. I am enthused by the growth figures I can already see as we work our way into the summer of 2018

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and look forward to what the next few years has in store.

“With regards to the overall performance of the hotel, I RORY could not be any happier with CREGAN the overall product we are presenting and the feedback that we are receiving in doing so. We have been finalists in both the NIHF housekeeping and receptionist awards and we were fortunate enough to have also won one of the awards. We can’t ask for much more from our team as we have been open less than a year.”

The weakening of sterling against the euro, as a result of Brexit uncertainty, has created opportunities, says Cregan: “We are actively seeking to take advantage of this in the short term. This includes heavy marketing to the RoI market and also reaching the EU market further.”

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THE STATS HOTEL OPENED: July 2017 OWNERSHIP & HISTORY: The building dates back to 1895.

However, it was a bank in some form or another for 120-plus years. It is currently privately owned.

EMPLOYEES: 42 employees ROOM NUMBERS: 21 rooms STAR RATING: Not rated yet STYLE: Classic with a contemporary twist MARKET POSITIONING: Positioned mainly with high-end leisure in mind.

GUEST PROFILE: We have a nice balance of guest profiles with a similar split to Tourism NI. USPs: Our overall experience, customer service and food are things that make us unique when compared to other hotels.

FOOD & BEVERAGE: We have our own restaurant, Shipquay Restaurant, which leans towards contemporary fine dining in the evening with a more relaxed feel during the day. We also have a cocktail bar located in the former vault of the hotel called Lock & Quay.

While prospects look good, the Shipquay is not immune from an industrywide staff shortage. “The hospitality sector in NI is growing continually,” he says.

“However, we do not currently have the skilled labour to keep up with the growth.

This will only harm NI in the long-run as it will take away from the overall visitor experience.

“Across all jobs within the hotel sector, there is unfortunately a lack of talent. I genuinely believe this has to be addressed at a higher level. I believe that hospitality has to be viewed as a legitimate career for our youth.”

SUMMER HRNI • 47

hotelprofile

REDEFINING BELFAST FOR A NEW ERA SPACIOUS AND OPULENT, NORTHERN IRELAND’S BIGGEST HOTEL PAYS HOMAGE TO THE HERITAGE OF BELFAST, HOWARD HASTINGS, MANAGING DIRECTOR OF HASTINGS HOTELS, TELLS ALYSON MAGEE

Announcing the Grand Central Hotel will open during the week of June 18 are, from left, John McGrillen, chief executive, Tourism NI, Caitriona Lavery and Howard Hastings of Hastings Hotels and Stephen Meldrum, general manager of the Grand Central Hotel.

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hen Hastings Hotels’ £53m Grand Central Hotel Belfast opens its doors during the week of June 18, its first guests will be international delegates attending the Hosts Global Forum. To be held in Europe for the first time, the Forum represents leading global destination management companies commanding £1.5bn in annual bookings.

Speaking to Howard Hastings, managing director of Hastings Hotels, in early May, the project was on schedule with 300 builders on site working their way up the 23 floors putting in skirting boards, painting, laying under felt and carpeting, and so forth. By the end of May, housekeeping was to be on site.

“That weight of expectation is a slightly nerve-wracking prospect,” says Howard, “but it’s getting to that exciting stage.

It’s quite a sophisticated operation due to the nature of the hotel and trying to get access to it. Things like the beds and tellies are being delivered in the middle of the night when the builders aren’t there so they can get access from a health and safety point of view.”

Serving as an unofficial deadline for completion, the Forum delegation will occupy 120 of the 300 bedrooms.

The Grand Central’s façade is also moving along apace, with tiles in a complex pattern featuring three shades of grey in different patinations going on at a rate of 70 per day. “Someone’s in 48 • HRNI SUMMER

charge of the laying pattern and that’s not me…” says Howard.

HERITAGE “Having reused the old Grand Central name, we’re very conscious of the heritage of where we sit in the Linen Quarter,” says Howard. “The original site of the Grand Central was an old linen warehouse like the building next door to us and speaks to a different era of Belfast.

“With this big injection of tourism investment and expenditure and new demand and people coming, if you were being a little bit rose tinted in your spectacles, you would say this was Belfast starting to redefine itself for a new era and brings with it a lot of hope and optimism for Belfast’s economic future.”

Honouring a tradition harking back to Belfast’s golden years of successful linen manufacturers and shipbuilders commissioning statues or artworks, Hastings Hotels will be marking the Grand Central’s opening with a special tribute to the city.

“We’ve commissioned a poem to echo for today the sort of poetry that was written by Victorian poets,” says Howard.

The writer is a highly regarded poet who grew up in Northern Ireland, now lives in the US, and has a very personal connection to the new hotel; having worked in the building when it was office

space as Windsor House.

“He wrote us a really exciting piece of work,” says Howard, “and we are able to then use bits of that poem in menus and pieces of the building to retell the story of Belfast in a way that evokes some of the optimism of our predecessor Grand Central owners.

“People will stay in the hotel and talk about how the beds are really comfy and the showers are great, but they also want to know stories that made the experience memorable, and they have to be authentic stories.

“I think, for the big branded hotels, you go in with a fixed level of expectation about what you’re going to get, whereas, being an independent chain, we’re allowed to be a little bit more creative.”

ALL-DAY DINING A big focus has been attention to detail and final finishes for the ground and first floors, to be occupied by the Grand Café (sharing initials with the Grand Central by design) and Seahorse Bar & Lounge respectively.

The Grand Café is “designed for people to wander in for breakfasts right through to late meals,” says Howard.

“It’s an all-day dining concept; I do think there’s room in Belfast for somewhere to open a little later for people who have gone to the Opera House and want a bite to eat afterwards.”

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hotelprofile One floor up, the Seahorse Bar & Lounge affords panoramic views across Bedford Street from City Hall to the Ulster Hall through floor-to-ceiling windows.

Guests on breakfast-inclusive rates will dine in the Seahorse, while roomonly rates will have the option to visit the Grand Café or eat elsewhere. “There’s choices there, with 300 bedrooms, because you don’t necessarily have the capacity to service a potential 600 customers in a single restaurant.”

Damian Tumelty has been appointed head chef of the Seahorse, which will be a modern restaurant targeting the midmarket rather than fine dining.

On the 23rd floor, meanwhile, The Observatory will offer afternoon teas, evening cocktails and small plate dining.

Located in such close proximity to the Europa, Hastings Hotels has set out to differentiate the Grand Central from its sister property. “There are some people who will say I feel more comfortable with the buzz of the Europa, and others will say I like the new and shiny Grand Central,” says Howard.

Bedrooms and bathrooms are more spacious and opulent in the Grand Central, and will accordingly command a slight premium to the Europa.

STAFFING CHALLENGE An Employment Academy, created last year by the Grand Central and neighbouring Maldron with Belfast City Council to address critical staffing shortages in the hospitality sector, appears to have been successful.

With the central location of both hotels making them easily accessible from across the city, the Council has actively recruited and trained candidates across roles. “I have to say City Hall has been very organised in terms of delivering

those programmes and bringing people who might not have thought of hospitality into our workforce,” says Howard. “One of the issues the industry faces is how are we going to find the labour force we need for so many openings, not just in hotels but in restaurants, bars and all the rest of it.”

Stephen Meldrum has left the Slieve Donard to take up the role of general manager at the Grand Central, while “we’re working on recruitment down through the levels of staffing,” says Howard. “We’re almost at a-third internal promotions and two-thirds new people so I hope that the third who have worked with us for a long time allow us to deliver the same feel and culture we have in the other hotels but we’re looking forward to sharing the ideas of those who have worked elsewhere and what they bring to it as well.”

PROSPECTS Acknowledging the filling of 300 bedrooms as a daunting task, Howard says the prime location of the Grand Central offers a level of confidence for the future.

Further, at a recent Meet the Buyer event hosted by Tourism NI and Tourism

Ireland in Belfast – at which the focus would typically be markets for the next year - many buyers still had unplaced business for 2018, creating opportunities for Belfast.

“The big fear is, with so many bedrooms coming onto the market all at the same time, suddenly there will be more bedrooms than demand and occupancy will drop, rates will drop but it was really encouraging to see how much demand there was,” says Howard.

Some visitors are genuinely curious about Belfast, he says, while others are looking for more affordable alternatives to expensive cities such as Dublin.

“I think that will give us a healthy summer trade, and then I’m really excited about 2019 with The Open. It gives you a vision of what good might feel like and how we are growing and developing, and capable of hosting really significant events like that.”

China is an exciting new market for Hastings Hotels, which was the first hotel group in Ireland to receive China Ready accreditation. “Chinese visitors break the rules in not having the same seasonality that GB, European and North American visitors would have of Easter to October.”

And Belfast’s expanded capacity to host conferences, through the Belfast Waterfront, is also boosting off-peak demand.

Also on Howard’s wish list, meanwhile, is the reduction of Tourism VAT, removal of Air Passenger Duty in Northern Ireland and licensing law reform. “This isn’t stopping the success that we’ve had but these are the sorts of irritations that would let us compete better if they were addressed,” he says.

Belfast born & blended

advertorial

KING KOIL WINS GRAND CENTRAL HOTEL BELFAST BED CONTRACT

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eading Dublin-based bed manufacturer King Koil has been awarded the contract to supply the beds for the 300 rooms in the Grand Central Hotel in Belfast.

Due to open in June 2018, the Grand Central Hotel is part of the Hastings hotel group which owns and operates several high-profile hotels, including the nearby Europa Hotel, the five-star Culloden Estate and Spa, and the famous Slieve Donard in Newcastle, Co Down. It will bring the number of bedrooms in the group to over 1,000, making it the largest privately-owned hotel chain on the island of Ireland.

“King Koil have been supplying beds to the Hastings Hotel Group for 16 years and we are delighted to have the opportunity to be involved with what will be a new Belfast landmark,” said Kevin O’Neill, area manager for Kayfoam Woolfson, owners of King Koil in Ireland and the UK. Howard Hastings, MD for Hastings Hotels, said: “Our guests love our King Koil Cloud beds. Many of them enquire as to where they can buy them after a stay at one of our hotels. Guests the world over appreciate a good night’s sleep when they are travelling and, for us at each of the soon-to-be-seven Hastings Hotels, King Koil have stepped up to the mark to help us to deliver that.

“This is the largest single bed order we have ever placed. Grand Central Hotel is an important project for us, and for tourism and hospitality in Northern Ireland. We are delighted that we have been able to continue our relationship with King Koil, to ensure the continuing comfort of all our visitors.”

50 • HRNI SUMMER

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KM18 15

KM18 156 King Koil Hasting advert FINAL.indd 1

21/05/2018 17:25

q&a

THE THOMPSONS’ TOP TEA TIPS THOMPSON’S TEA, RECENT WINNERS OF THE ULSTER GROCER MARKETING AWARD FOR BEST BRAND, AND THE FOURTHGENERATION FAMILY BEHIND NI’S FAVOURITE TEA, PUNJANA, TALK US THROUGH THEIR TOP TEA TIPS HOW CAN PEOPLE TELL WHAT IS A GOOD/BAD TEA? The colour and flavour are a dead giveaway.

The excellent staff from Hastings Grand Central Belfast But you can learning some top tea tips from Ross Thompson (right). also take a look inside! No one thinks to open a tea bag, but if you tear one open and you I THINK THAT’S ACTUALLY 14 know what to look for, it can be quite WORDS? illuminating. All the taste and flavour Ah, my mistake. An independent, in your cup of tea comes from the leaf family business of four generations, itself, which is why all our Thompson’s born and blended in Belfast since Teas are pure, hand-picked leaf. If you 1896, so-it-is? take a look inside other tea bags, what you may also see is the presence of PERFECT, THANKS! SO, WHAT small pieces of stalk and fibre – this is WOULD YOU SAY MAKES essentially the stem on which the tea THOMPSON’S TEA DIFFERENT? leaves grow. Less pure leaf and more A genuine passion for quality for over stalk means less taste in your cuppa.

120 years. Since 1896, each and every Another easy way is to pay attention blend we have produced has first been to the Great Taste awards logo. Our tasted and approved by a member teas have won over 100 Great Taste of the Thompson family. Today this awards in the last 10 years, including a responsibility lies with Ross and David maximum three gold stars for Punjana Thompson who taste teas every single and our Thompson’s Irish Breakfast day to ensure the best tea gardens are blend - only 3% of all products receive producing their very best leaf. three gold stars.

TEA IS THE BEVERAGE WE TELL US ABOUT YOUR CONSUME MOST IN THE UK, BUT RELATIONSHIP WITH HASTINGS WHAT REALLY IS TEA? HOTELS. That’s a great question! For such a We are very proud to be the exclusive tea popular beverage, many people know supplier to each of the luxurious Hastings relatively little about tea. All tea, be Hotels, and naturally we were very it black, green or white, come from excited when the plans were unveiled the very same bush… the camellia for what will be the Hastings seventh sinensis. We source our leaves from hotel in Northern Ireland. Grand Central Assam in India, and Kenya in Africa Belfast will join six luxurious hotels in as you get some of the best teas in the Hastings portfolio, each set in key the world from here. It is also possible locations across the Province. It has been to grow tea in many other countries amazing to see the transformation of around the world, from Argentina to Windsor House, from an iconic office Australia; however they don’t taste as good, so we simply don’t go there.

Tea is a remarkably natural product without additives, colourants or preservatives. To make a single Punjana tea bag, it takes around six of these beautiful green leaves, which are simply picked from the very top of the tea bush, dried, and cut into small pieces before being expertly blended Thompson’s Punjana is pure leaf whereas this and bagged in Belfast.

IN EXACTLY 15 WORDS, HOW WOULD YOU DESCRIBE THOMPSON’S TEA? An independent, family business of four generations, born and blended in Belfast since 1896.

leading competitor contains some stalk and fibre.

52 • HRNI SUMMER

WHAT ARE YOUR TOP TIPS FOR BREWING THE PERFECT CUPPA? Of course, making your own brew is often a very personal ritual, an opportunity for calm, relaxation and taking a moment for yourself, so it’s important that people make it however they like it. That being said, there are a few fundamentals that you can follow to get the most out of your cuppa…

• KEEP YOUR TEA DRY! All our packs are re-sealable which is crucial for keeping your tea dry. When our tea leaves are shipped from the garden, they are bone dry (only 4% moisture content) so it is imperative to keep it airtight right up to the point that you are ready to make a brew.

• USE FRESHLY DRAWN WATER Never re-boil water. Freshly drawn water every time is important and be careful not to over-boil as this de-oxygenates the water and has a negative effect on its ability to brew.

• PREHEAT YOUR MUG OR TEA POT The basic premise for brewing a cuppa is adding boiling water to tea – which sounds simple, but if you don’t pre-heat the mug or tea pot with a little boiling water beforehand, then your water will instantly cool and drop below boiling point.

• BREW FOR 2-3 MINUTES You get the colour (or liquor) from your tea before it shares all its taste and flavour. Have patience and wait just a little longer!

block and Belfast’s highest building, to the new 300-room, 23-storey, Grand Central Hotel. We look forward with anticipation to what promises to be a landmark hotel set right in the heart of Belfast.

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q&a

A DAY IN THE LIFE The biggest challenge working in the sector is convincing people of its strengths. We tend to have a risk-adverse culture, not even just risk adverse but having no concept of going outdoors in inclement weather. It scares people so one of the biggest challenges we have is convincing people of what the potential is from getting them out.

OUTLINE A TYPICAL DAY I can’t juggle but I think that, in this industry, it’s a form of juggling from liaising with clients, our wider delivery team and other stakeholders, whether that’s venues, landowners and so on. And then, with looking at the design and development of events and delivering, there are absolutely no two days ever the same and it’s very broad reaching.

It’s one of those things that makes our industry and this job so interesting, the fact the roles you fill are so diverse as are the people you interact with and the tasks you undertake. If you’re going to survive in this industry, one of the key things is you have to be prepared for change and have a dynamic view and approach to what you’re doing.

MARTIN MCMULLAN

DIRECTOR, LIFE ADVENTURE CO WHAT IS YOUR CURRENT ROLE? As with every business, there’s a little bit of everything. There’s quite a lot of management in adventure sports so I would be responsible for a lot of the design and development of programmes and events as well as actually looking after delivery.

WHAT IS YOUR BACKGROUND? My academic background is Management & Business Studies but my professional background is mountain instruction. I’ve worked within the industry across a range of sectors, from sports development and education through to events themselves.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? I’m not sure there’s a worst part as even the laborious tasks of background management have a very clear reason behind them; ensuring we do it safely and as effectively and comfortably as possible. The best part for us is getting to work with clients and get them outdoors and meeting their objectives whatever those might be – developing skills, themselves or team development.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? www.hospitalityreviewni.com

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PROUDEST MOMENT OF YOUR CAREER TO DATE One recent example is something very simple but really underpins why we do what we do. Even though we’re commercial, we created a mountain biking club for adult males suffering from a very broad range of mental health issues as a corporate social responsibility programme.

Just to see, over a period of four to six weeks, the change in those individuals in terms of their levels of motivation and long-term planning; the outcomes have been just phenomenal. We had 10 guys ranging from 18 to 70 and that programme has been so successful, we’re going to continue and expand it. It’s one example of the benefits to wider society from just simple outdoor recreation. That’s where we get our sense of achievement from, just doing little things like that which make a difference.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR We’ve now got an understanding and appreciation of the industry on the ground within the community. There’s a vibrancy which has never been there before across the public and private sectors and that, in turn, is generating excitement with potential customers and bringing new customers in which is great because the economic aspect has to be there at some stage or it’s not sustainable.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Exactly the same as I do in work! I very much enjoy walking, climbing and running but the big thing timewise that fits in for me is mountain running. Mountain running is my escape.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW We are very much a business and purely commercial, but we don’t view it that way. One of the things I hang on to very much on a day-to-day basis is the saying, ‘You make a living from what you get but you make a life from what you give’. Everything I do would come from that understanding.

SUMMER HRNI • 53

tourismnews-attractions

MAJOR PRESS TRIP MARKS GOOD FRIDAY AGREEMENT ANNIVERSARY

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delegation of more than 30 international journalists and editors arrived in Belfast recently to experience first-hand the transformational effect of peace, greater political and economic stability, business, regeneration and tourism growth since the Good Friday Agreement was signed two decades ago.

The major inbound press event was facilitated by the Northern Ireland Office (NIO), hosted by Visit Belfast and supported by Tourism Ireland.

Journalists and broadcasters from more than 15 countries, including Japan, China, Australia, Turkey, Finland, Germany, France, Spain and the Netherlands were represented as part of the Foreign Press Association (FPA) delegation.

“With focus, significant investment and a commitment from government and industry, Belfast and Northern Ireland is now a real contender on the global tourism map, successfully and confidently competing for visitors as one of the world’s leading tourist destinations,” said Gerry Lennon, chief executive, Visit Belfast.

“Propelled by millions of pounds of public and private investment in tourism infrastructure, delivering world class

Welcoming the group are Gerry Lennon, chief executive of Visit Belfast with, front row from left, Anne McMullan, marketing and communications director, Visit Belfast; Deborah Bonetti, Italian journalist and FPA director; and Ellie McGimpsey, aviation development manager at George Best Belfast City Airport.

attractions and events, Belfast is firmly recognised as an exciting, vibrant and forward-looking city.”

Since the Good Friday Agreement was signed, overnight stays in Belfast have more than tripled from 0.5 million a year to over 1.5 million, with tourism spend rising from £84m to £335m.

MAP REVEALS 20 HIDDEN GEMS IN THE GLENS OF ANTRIM

TOURISM NI PUTS NORTHERN IRELAND V ON GLOBAL STAGE H

undreds of international tour operators from around the world have attended Northern Ireland’s largest travel trade platform event, Meet the Buyer 2018.

Organised by Tourism NI in association with Tourism Ireland and taking place at Pictured are, from left, Jill Grant from Belfast Waterfront, Meet the A Walkers World New Zealand; Naomi Buyer is an annual event Waite, Tourism NI; Louise Finnegan, providing a platform for local Tourism Ireland; and Matthew Sebastian from Al Tawfeeq in the businesses to showcase their Middle East. products to a global audience and secure future business.

A total of 165 international tour operator organisations attended from 22 different markets, including China, India, New Zealand, Australia, USA, UAE, Germany, Italy and France.

Joining the large international business contingent were 19 buyers from the Republic of Ireland and 179 local NI tourism representatives.

“Meet the Buyer is an intrinsic part of our sales efforts and leads to millions of pounds of business for local companies,” said John McGrillen, chief executive of Tourism NI. “Between January and September last year, over 2 million holiday trips were taken in Northern Ireland, an increase of 20%. Visitors to Northern Ireland last year spent on average £2.7m per day.

“We are seeing growth across all our markets and I am confident that tourism will soon break through the highly anticipated annual £1bn figure.”

54 • HRNI SUMMER

isitors to the Glens of Antrim Coastal Route are being encouraged to take the road less travelled this summer and discover some of the must-visit tourist attractions in the area, with the launch of a free map by Carrickfergus Enterprise.

The Glens of Antrim Coastal Map, supported by the Coastal Communities Fund, plots 20 Pictured are, from left, Kelli hidden gems from Ballygally Bagchus, manager of Carrickferto Ballycastle and Rathlin gus Enterprise, John Robbin of Craicntour and Julie Campbell of Island. Thirty local businesses, The Ballygally Apartments. including hotels, restaurants, attractions and experiences, are currently taking part in the tourism initiative.

The map is part of the Glens of Antrim Coastal Hub Programme which aims to support businesses to increase sales and enhance visitor experiences. It offers a range of initiatives including business mentoring, ICT development, WorldHost training and mystery shopping analysis.

“The Glens of Antrim Coastal Route is one of Northern Ireland’s most scenic areas yet it can be easily overlooked as visitors rush past on their way to the Giant’s Causeway,” said Kelli Bagchus, manager of Carrickfergus Enterprise.

“Northern Ireland’s economy has grown significantly over the past 20 years and tourism has played a vital role in that growth. From the Ballygally Bear to the waterfalls in the Glenariff Forest Park, we want visitors to appreciate the lesser known attractions, stay longer and invest more time in the Glens of Antrim.” twitter.com: @Hosp_ReviewNI

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tourismnews-travel

WORK BEGINS ON INTERNATIONAL £15M UPGRADE AT MARKETING SUCCESS BELFAST CITY AIRPORT FOR BELFAST CITY A G

£15m upgrade project to improve the passenger experience at George Best Belfast City Airport is now underway, including a revamp of the departure lounge incorporating its retail, Pictured are, from left, Michael Carroll, project manager and William Sproule, fit out director at food and beverage H&J Martin Fit Out; Chris Horner, capital projects offering. and engineering manager at Belfast City Airport; and Jonny Rice, capital projects engineer at Demolition works and Belfast City Airport. preparation of areas for the new retail fit-out is underway and on schedule, while upcoming works will include additional food and beverage outlets, new and enlarged toilet facilities in Departures, and more seating areas. Completion is scheduled for October 2018.

“Continually enhancing the overall journey for our passengers is a major objective for Belfast City Airport and our £15m investment programme will be a key factor in delivering on this commitment,” said Chris Horner, capital projects and engineering manager at Belfast City Airport.

The upgrade will result in a 30%-plus increase in retail space, with an expanded offering from World Duty Free and WH Smith.

Food and beverage facilities will be boosted by 25%, with broader choice for customers introduced along with partner HMS Host, which operates existing facilities including the Bushmills Bar. Additionally, customer seating will be more than doubled, as will airside customer washroom facilities, which will also be fully refurbished.

AER LINGUS CELEBRATES 60TH ANNIVERSARY

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Pictured marking the diamond milestone in retro uniforms of that era are Aer Lingus cabin crew Muriel Cooke and Mae McGreevy, along with former air hostess Lily O’Connell aged 79 from Leopardstown, Dublin who worked on Aer Lingus’ early flights crossing the Atlantic some 60 years ago.

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er Lingus celebrated its diamond anniversary on April 28, marking exactly 60 years to the date since the airline commenced flying across the Atlantic.

The Aerlínte Éireann Lockheed L1049 Super Constellation aircraft embarked on its inaugural flight from Dublin and Shannon to New York with a crew of six tending to 99 guests in economy class.

Today Aer Lingus operate largely Airbus A330 aircraft crossing the Atlantic, carrying as many as 317 guests on each flight.

Over the past 60 years, the airline has carried 35 million transatlantic guests and currently offers direct connections to 13 North American destinations.

twitter.com: @Hosp_ReviewNI

eorge Best Belfast City Airport has received international recognition for its Excellence in Airport Marketing at the Routes Europe Ellie McGimpsey, aviation development Conference in manager, and Katy Best, commercial Bilbao. director at Belfast City Airport.

The airport claimed the highly commended award for airports under 4 million passengers at the Routes Europe Marketing Awards, recognising new air route successes from across the globe and rewarding airports for outstanding marketing activity over the last 12 months.

“Throughout the nomination process, airlines from across Europe recommend airports which they believe have provided exceptional marketing support during the launch of new routes or support for existing services, and which have excelled in marketing and negotiating potential new routes,” said Katy Best, commercial director at Belfast City Airport.

“To have our work recognised as best practice within the industry and receive a nomination is fantastic but to be named highly commended by a panel of senior international airline executives is an incredible accolade for Belfast City Airport.”

AER LINGUS SEARCHES FOR PILOTS OF TOMORROW

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er Lingus launched a Future Pilot Programme, a sponsored, mentored training platform for aspiring pilots, at the end of April.

Applications have now closed for the Programme, with successful candidates expected to excel during an intensive 14-month training programme. Recruits of 2018 will begin their aviation career as a First Officer in 2020 on Aer Lingus’ new Airbus A320 and A321neo long-range aircraft.

Aer Lingus said it was also making a concerted effort to attract more female applicants to its Future Pilot Programme.

It lays claim to a strong track record of support as the first airline in Europe to employ a female pilot, Gráinne Cronin.

Currently, Aer Lingus employs twice as many female pilots as the international airline industry average.

“At Aer Lingus, we are extremely proud of our rich heritage in training programmes specifically geared towards firsttime pilots, and we are one of very few airlines globally who provide this degree of support,” said Mike Rutter, chief operating officer, Aer Lingus. “It’s an exciting time to join Aer Lingus as we remain committed to growing the network which creates attractive opportunities for our pilots.”

Aer Lingus is Ireland’s only four-star airline, and flies to more than 100 destinations across the UK, Europe and North America.

SUMMER HRNI • 55

tourismprofile

THE GROWTH AND IMPORTANCE OF THE CHINESE TOURISM MARKET FOR NI

BY DR PETER BOLAN, ULSTER UNIVERSITY BUSINESS SCHOOL

Dr Peter Bolan

T

he number of Chinese passport holders is expected to double by 2020 according to a recent report

by Skift (2018). Implications from that fact alone for tourism are staggering in their significance. This is due to the size of the potential Chinese market (with the world’s largest population at over 1.4 billion) and the huge growth of outbound Chinese travellers in recent years, which has its roots in the Approved Destination Status (ADS) program of 1995 which, for the first time, allowed organised tours to a small but growing number of approved countries outside China. Since 2010 however, with rising incomes, increasing travel experience, easier visa regulations and stronger marketing efforts by destination countries, the pace of

56 • HRNI SUMMER

change and growth in outbound travel from China has seen even more rapid expansion.

According to the United Nations World Tourism Organization, (UNWTO) Chinese outbound tourism expenditure grew to $261bn in 2016 (21% of the world market), an increase of +12% from 2015 and 11 times the amount spent a decade earlier. The actual number of outbound travellers climbed +6% to 135 million in 2016.

This has now cemented China as the number one source of international tourism expenditure, far outweighing traditionally high markets such as the USA and Germany (currently holding the number two and three positions). Such significance as a key tourism market source is still only in its infancy. As stated earlier, by 2020, the number of Chinese passport holders is expected to double.

Consider the situation currently, only 5% of the Chinese population actually hold a passport, and yet they are already a major source of international tourist numbers and account for the highest level of tourism expenditure of any nationality. That has been achieved with just 5% of the population able to travel.

Imagine what will happen when that has reached 20% or 30%.

Growth potential from China as

a source of visitors and tourism expenditure is therefore vast and we have already seen signs that Northern Ireland has been benefiting from that.

Tourism NI has forecast that 2018 should see further overall increases generally and bring more than 2.3 million international visitors with an expenditure contribution in the region of £623m. Tourism Ireland’s Niall Gibbons recently stated the fact that the Giant’s Causeway now receives more Chinese tourists than any other visitor attraction in Ireland (more even than the Guinness Storehouse which still attracts the highest overall visitor numbers on the island). To help prepare for this, we have seen great initiatives like the China Ready training programme being rolled out and a good uptake by our hotels, visitor attractions etc. in anticipation of such a hugely significant growth market.

How we reach and influence the Chinese market, particularly digitally, to encourage them to visit Northern Ireland as a destination is of profound importance. It is vital to examine who these tourists are and what drives and motivates them. Signs are the Chinese tourist is becoming more tech-savvy and digitally influenced (especially the younger generations). Are we still too heavily focused on traditional trade

twitter.com: @Hosp_ReviewNI

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tourismprofile marketing to attract today’s Chinese outbound tourists? To a certain extent, yes. Working through tour operators, sales missions, trade shows and familiarisation tours is still very important but this won’t necessarily capture China’s free independent travellers who increasingly turn to digital, social, and media pop culture for trip planning and inspiration. Just as in the west, there is a major shift to free independent travel when it comes to researching and planning outbound travel.

The Chinese tourist is heading digitally to WeChat (which currently surpassed 1 billion active monthly users), Mafengwo and Fliggy, not to Facebook, Twitter and Instagram as happens in the West. A recent study found that 24.5% of Chinese travellers are also influenced by TV, film, and variety shows. This increasingly includes western shows like HBO’s Game of Thrones (which has already created a hugely significant impact for Northern Ireland in terms of screen tourism) and televised sporting events such as major golf tournaments (typical television viewing figures in Asia for a golf major such as The Open are over 300 million).

We therefore need seamless joined up communication and marketing across the right digital channels to support wider media influence from shows like Game of Thrones and sporting events which we host such as the 2019 Open Championship at Royal Portrush.

Whilst organized group travel is still favoured by 44% of Chinese outbound travellers, close to 42% now prefer to travel individually, according to a recent Ipsos and Hotels.com survey. Younger tourists’ preference for individual travel is especially notable, favoured by 64% among those born between 1980 and

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1999. The ubiquity of smart phones and the influence of peers on social media has driven the rise of such individual travel, giving tourists much more control and autonomy on the go. What must also be considered then is their habits and travel patterns when with us. How does the Chinese visitor get around?

Where do they stay? What do they spend money on? What sights do they want to see and which activities do they want to engage in?

Well, first and foremost, we need to address the fact that many of our recent Chinese tourists are not staying overnight in Northern Ireland, and when some do, it is of very short duration. The vast majority are on organised coach tours, many based out of Dublin. This means, in Northern Ireland, we are

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not capturing anywhere near the full expenditure potential from what are now the world’s top tourism spenders.

Our hotels, our restaurants, our shops are all missing out, with only our top visitor attractions capturing some of their spend as they disembark, get the experience, shop a little, grab a coffee and are then whisked off again to the next sight. We need to get smarter and more proactive about keeping them here for longer, widening and enhancing their experience and appreciation of what Northern Ireland has to offer and securing a stronger economic footprint.

The core issue here is that today’s outbound tourist audience in China is markedly different from what it once was. In no small part this is due to digital’s role in how Chinese travellers now learn about and decide on travel.

There has also been a shift towards more independently planned travel, especially with younger generations of Chinese tourists. We therefore have to plan carefully how we engage digitally before we encourage them to come to Northern Ireland and also plan how we can maximise the tourism expenditure from such a high spend tourist whilst they are here (keeping that more within the main regions where our top attractions are and more fully benefiting our hotels and our wider businesses in such areas). The pattern of world tourism is changing, which brings exciting and lucrative possibilities as long as we are truly ready then. That of course raises another question. Can we cope with sudden influxes of these new Chinese visitors in high numbers? Especially in this era of responsible tourism and overtourism? Well, that’s an article for another day.

SUMMER HRNI • 57

businessnews

ENTRIES OPEN FOR EUROPEAN CAPITAL OF SMART TOURISM

AFTER SOME TUMULTUOUS YEARS, IS THE LOCAL LICENSED MARKET NOW STARTING TO NORMALISE?

BY MARTIN McGREEVY, DIRECTOR, OSBORNE KING

E

T

hus far, 2018 has continued on from a positive trading year in 2017 when there was a marked increase in terms of transactional activity. Perhaps the most encouraging element of this is that over the last 1224 months, the majority of sales were on behalf of willing sellers following a period when distressed sales dominated transactions.

There is no doubt that the licensed sector felt the full brunt of the recession, with substantial falls in asset values and crippling changes in consumer spending. As a result, there were widespread distressed disposals which saturated the market.

Furthermore, during the downturn funding from local lending institutions was practically non-existent, thus leaving an extremely limited number of potential purchasers.

This trend continued for a number of years; however, signs of positivity started to creep back into the sector in mid to late 2014. One of the key catalysts for this was undoubtedly the willingness of local lending institutions to re-enter the market and support local operators. This is likely to have been spurred on by Osborne King’s successful disposal of the Kurkova portfolio, which included The Apartment and McHugh’s, with this undoubtedly highlighting renewed confidence in the sector.

As a result, the number of distressed sales began to fall and a situation arose where we once again had both ‘willing’ buyers and ‘willing’ sellers.

58 • HRNI SUMMER

In both 2015 and 2016, more than £10m of public house sales completed annually, followed by over £15m of sales in 2017.

What is also notable is that the majority of licensed premises were sold to proven local operators who had the confidence to return to the market. We also saw the emergence of some new entrants who, with the backing of local banks, were able to establish themselves in the local marketplace.

In recent years, Osborne King has carried out valuations instructions well in excess of £100m of licensed assets for various lending institutions. We are recognised as the leading licensed valuers and have worked closely with many of the banks in recent years. In our opinion, this approach has helped to restore some normality to what is undoubtedly one of the most volatile business sectors. We anticipate that the market will continue to perform well with this underpinned by the lack of supply of quality licensed premises in busy towns and cities.

ntry is open until June 30 for the European Capital of Smart Tourism to recognise outstanding achievements in smart, innovative, sustainable and inclusive tourism by European cities.

Launched by the European Commission, the initiative aims to promote the smart tourism offer and showcase innovative, inclusive, culturally diverse and sustainable practices to tourism development by European cities.

Tourism is the EU’s third largest socioeconomic activity, representing almost 10% of EU GDP and supporting 25 million jobs.

An award ceremony will be held in Brussels on November 7 (European Tourism Day). For more information, see www.SmartTourismCapital.eu.

TOURISM IRELAND LEADS BIGGEST EVER SALES MISSION TO CHINA

Pictured are, from left, James Kenny, Tourism Ireland; Howard Hastings, Hastings Hotels; Lars Olssen, Stena Line; Aoife McVeigh, Visit Belfast; Assumpta O’Neill, Titanic Belfast; Alexandra Mehaffy, Giant’s Causeway; Tim Losty, Northern Ireland Bureau; Niall Gibbons, Tourism Ireland; Judith Owens, Titanic Belfast; and David Boyce, Tourism Ireland.

T

Martin McGreevy can be contacted on 028 90270016 or at martin.mcgreevy@osborneking.com

ourism Ireland embarked on its biggest ever sales mission to China in May, with a delegation of 29 senior representatives from 24 tourism enterprises from around the island of Ireland taking part in the targeted mission to Beijing, Shanghai, Guangzhou and Hong Kong.

Northern Ireland companies participating included Hastings Hotels, Titanic Belfast, Giant’s Causeway, Stena Line and Visit Belfast.

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SUMMER HRNI • 59

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N. IRELAND CONTACTS CUSTOMER DEVELOPMENT MANAGER

Richard McCluskey 07971 508682 CUSTOMER DEVELOPMENT EXECUTIVES

Ryan Brown 07971 508739 Carla McGreevy 07971 508732 Tel: 01962 762100 www.bacardi-martini.co.uk www.bacardi.com

COUNTERPOINT WHOLESALE IRELAND 14 Kilbegs Road, Antrim, Northern Ireland.

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

AVAILABLE FROM ALL GOOD WHOLESALERS 60 • HRNI SUMMER

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DRINK DISTRIBUTORS

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

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

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

SUMMER HRNI • 61

DRINK DISTRIBUTORS

NELSON SAUVIN LTD - THE NEW NAME IN BEER

CONTACT US @nscraftBeers enquiries@nelsonsauvin.co.uk Conall: 07813178552 Derek: 07908728710 Peter: 07789507559 our breweries

northern ireland’s leading distributor of craft beer

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AUGUST 2018 DEADLINE: Editorial: FRIDAY 22 JUNE Contact: Alyson Magee T: 028 9026 4175

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Advertising: FRIDAY 29 JUNE Contact: Mark Glover T: 028 9026 4266

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62 • HRNI SUMMER

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DRINK DISTRIBUTORS

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FOODSERVICE

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SUMMER HRNI • 63

INDUSTRIAL CLEANING

INDUSTRY ORGANISATIONS

INTERIOR FITOUT

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

INDUSTRY ORGANISATIONS

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

mccuefit.com

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

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

64 • HRNI SUMMER

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PROPERTY CONSULTANTS

SEAFOOD

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SEAFOOD

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

T: 028 4277 1316

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UPHOLSTERY SPECIALISTS

RECRUITMENT

Reach more jobseekers with RecruitNI We have a range of packages on offer.

Contact a representative: Tel: 028 9055 4627 info@recruitni.com www.hospitalityreviewni.com

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SUMMER HRNI • 65

q&a

THE LAST WORD FAVOURITE CELEBRITY: Roger Federer

SOCIAL

FAVOURITE FOOD: Cheese but always with wine.

FAVOURITE RESTAURANT: The Cuan, Strangford LAST HOTEL YOU STAYED AT: Holiday Inn Birmingham Airport LAST BAR/NIGHTCLUB YOU VISITED: The Fiddlers, Portaferry FAVOURITE PLACE IN THE WORLD: Boquete, Panama INDOOR CONCERT OR FESTIVAL: Portico, Portaferry LAST HOLIDAY: Riviera Adriatica, Italy

DRINKS

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Sparkling water with fresh lemon and mint BEER OR CIDER: Beer WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Bubbly WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Billy Connolly, Robin Williams, Victoria Wood and Dawn French.

ONE ITEM YOU COULDN’T LIVE WITHOUT? My moka coffee machine.

COMPANY

WHAT WAS YOUR FIRST JOB? Selling newspapers in the street on early Sunday morning in Turin, my hometown in Italy.

JOB TITLE

ENTERTAINMENT

NAME

LUCA MONTORIO PEPPUP

DIRECTOR

HOW LONG HAVE YOU BEEN IN THIS ROLE? Three years.

DESCRIBE A TYPICAL DAY? I don’t have a typical day but everyday always starts with making a good coffee and almond flour pancakes (secret recipe).

66 • HRNI SUMMER

ENTERTAINMENT: Cooking, gardening, my family and friends around the table.

FAVOURITE TV SHOW: Antiques Roadshow FAVOURITE FILM: Scent of a Woman FAVOURITE ALBUM CURRENTLY LISTENING TO: Andrea Boccelli Sogno FAVOURITE BAND: Queen LAST BOOK READ: Sapiens, Yuval Noah Harari

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Brad Pitt WHAT IS YOUR IDEAL JOB? What I do!

FAVOURITE QUOTE? If you can’t taste an ingredient, you have to ask yourself why it is there (Yotam Ottolenghi).

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Never stop dreaming!

INSPIRATION IN YOUR LIFE? Dante

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G N I C

U D O

R T IN

PREMIUM PINK GIN WITH A HINT OF

STRAWBERRY

NEW

COME ON. STEP THROUGH THE ARCHWAY. For further information, contact Philip Morgan, National Account Executive On-Trade NI. Mobile: +44 (0) 7808 096941 or Email: nisupportteam@molsoncoors.com