SUMMER 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
SUMMER 2019
The VOICE of Northern Ireland’s catering, licensing and tourism industry
The official publication for
HOSPITALITY ULSTER SECURES CROSS-PARTY COMMITMENT TO LICENSING LAW REFORM
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FINE CHINA: CELEBRITY CHEF ANDREW WONG IS REVOLUTIONISING THE TRADITIONAL CHINESE RESTAURANT SCENE IN LONDON, REPORTS EMMA DEIGHAN PS16-17
MIXING WITH THE BEST: ARMAGH CIDER COMPANY IS EXTENDING ITS PORTFOLIO WITH A NEW RANGE OF HANDCRAFTED MIXERS, TROUGHTON’S RAISING SPIRITS PS40-41
HOTEL RECEPTIONIST OF THE YEAR: NIHF UNVEILS THIS YEAR’S RECIPIENTS, WITH OVERALL WINNER MICHEÁL FARRELL OF BISHOP’S GATE HOTEL FEATURING IN A DAY IN THE LIFE PS48-49
THE TOURISM THRONE: GAME OF THRONES HAS ENDED BUT THE LEGACY HAS JUST BEGUN, WRITES DR PETER BOLAN, LOOKING AT THE GROWING POTENTIAL FOR SCREEN TOURISM PS54-55 www.hospitalityreviewni.com
ll five main Northern Irish political parties have supplied a written commitment to liquor licensing reform upon the restoration of Stormont, according to Hospitality Ulster. Hospitality Ulster Chief Executive Colin Neill has secured the pledges after giving evidence to the Northern Ireland Affairs Committee inquiry into tourism at Westminster in May, at which he called on political leaders to make reform a “matter of urgency”. Neill was responding to questions about how to improve Northern Ireland’s tourism industry and highlighted the urgent need to extend a recent Department for Communities proposal, relaxing licensing laws for special events such as The Open, to the wider hospitality industry. While The Open is predicted to bring £80m into the Northern Irish economy, the wider hospitality industry contributes an annual £1.2bn, Neill told the Committee. “We are 100% supportive of The Open and want it to be an incredible success,” he said. “Indeed, if we could get guarantees from the political parties that they would put legislation in place with the restoration of the Assembly, I’m sure my members would say that’s a fair deal.”
Prior to addressing the inquiry, the Institute of Hospitality and Northern Ireland Tourism Alliance (NITA) had joined Manufacturing NI, Northern Ireland Food and Drink and Retail NI in supporting Hospitality Ulster’s push for urgent reform of liquor licensing. “We believe that the ‘Special Event’ legislation, which is currently being reviewed as a result of The Open being held in Portrush this year, provides an opportunity to introduce a broader licensing Bill that addresses all of the outstanding issues on liquor licensing that are negatively impacting our tourism offer and not just address the single item of Special Events,” said Dr Joanne Stuart, chief executive, NITA. “Taking the decision to reform our liquor licensing legislation to bring it up to date, will provide a significant boost to the tourism and hospitality industry, an industry that has ambitions to double its economic impact to £2bn and create another 25,000 jobs that will bring benefits and opportunities across our region and society.” Dr Stuart also addressed the Northern Ireland Affairs Committee, as did Northern Ireland Hotels Federation Chief Executive Janice Gault and Tour Guides Northern Ireland Steering Group Member Eimear Flanagan.
PSNI RECOVERS STOLEN BEER KEGS VALUED AT £900,000
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SNI has recovered a large quantity of beer kegs stolen from a local drinks’ distributor following searches in the Mallusk and Omagh areas last month. Detectives from PSNI’s Criminal Investigation Division estimated the retail value of the recovered haul at £900,000. “Drinks distributors use these kegs to deliver their product to licensed premises across Northern Ireland and then recover them when they are empty,” said Dunny McCubbin, Detective Chief Inspector. “The thefts have a significant financial impact on businesses that distribute their product to licensed premises. Two men were arrested as a result of our searches and the investigation continues. “We are committed to bringing offenders before the courts and I would appeal to anyone with information on this type of activity to contact detectives in Antrim or Omagh by calling 101 or alternatively you can speak anonymously to Crimestoppers on 0800 555 111. I would also remind the owners of licensed premises to be alert to this type of crime and ensure that their premises and stock are secure.”
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SUMMER HRNI • 3
editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.
Hospitality Review is a copyright of © Independent News & Media Ltd 2019
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TAKING YOUR MIND OFF THE MAYHEM
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elcome to the bumper summer edition of Hospitality Review. Let’s get the tiresome news out of the way; all that socio-political mayhem likely to determine the state of the economy and thus the sustainability of the hospitality sector for years to come. Prime Minister Theresa May has announced her resignation, to take effect on June 7, and the battle is underway for her successor with many of the candidates announcing a willingness to proceed with a no-deal Brexit. The Brexit Party stormed the European elections in the UK, and US President Donald Trump hopes to meet with ‘good guys’ Nigel Farage and Boris Johnson during his state visit to the UK in early June… yes this is all real, and alas not a bad dream. In summary, the polarisation of British, European and indeed global politics shows no sign of abating, and it’s hard to be optimistic about May’s departure resulting in any consensus or even clarity around Brexit. Northern Ireland’s MEP elections yielded a more positive result, with the swing towards the Alliance Party in the local elections held the same month echoed in the European elections. Our two main parties retained their dominance but there’s a notable shift, with momentum building among people rejecting a status quo that has left us without government for two and a half years. Talks are, however, underway to potentially restore power at Stormont and, in the meantime, Hospitality Ulster has secured a commitment in writing from each of the five main political parties to push for liquor licensing reform in the event of an Assembly restoration. Hospitality Ulster has also, alongside the Northern Ireland Hotels Federation
and the fledgling Northern Ireland Tourism Alliance, been pushing for tourism VAT and Air Passenger Duty reform during the Northern Ireland Affairs Committee hearings on tourism in Westminster. The good fight continues amid the turbulence. And what do we have in our summer edition to take your mind off crazy town? Strong innovation is apparent in the drinks category, from premium mixers through to the latest activity in the rum and tequila categories (for those facing gin fatigue). Games of Thrones is inescapable, and Hospitality Review is no exception, with a roundup of the latest launches and events on p53 followed by Dr Peter Bolan’s insightful analysis of its longterm prospects for screen tourism over ps54-55. On the hotel front, the North Coast is welcoming a new addition, The Salthouse, in July, while we find out how the first year of operation has gone for the AC Marriott Belfast and showcase winners at the Hotel Receptionist of the Year awards. It’s been a busy news cycle for the pub sector, with Beannchor Group, Wolf Inns and the new Clover Group in particular undergoing rampant expansion and/or refurbishment of existing venues. The double edition has also allowed us to go big in terms of food profiles, with Six by Nico our featured restaurant, while Emma Deighan talks to celebrated London chef Andrew Wong and our regular chef profile is expanded to two pages to cover the very interesting back story of Aussie turned local food star Dean Coppard; now at the Sweet Afton. Enjoy.
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HOSPITALITY ULSTER WELCOMES MOVEMENT ON SALARY THRESHOLD FOR MIGRANTS WORKING IN UK
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ospitality Ulster has welcomed reports suggesting the Government is moving away from a prohibitive minimum salary threshold for EU migrants in future policy. A letter from Home Secretary Sajid Javid to the Migration Advisory Committee has purportedly urged the dropping of a £30,000 salary threshold for migrants to work in the UK, instead suggesting that companies pay ‘the going rate’. “Such a recommendation would be positive and pragmatic, while demonstrating that the Home Secretary has been listening to the concerns of the sector about the £30,000 minimum salary threshold,” said Colin Neill, chief executive of Hospitality Ulster (left). “Such a threshold would make many crucial, hard-to-fill roles in hospitality in Northern Ireland unavailable to EU workers. “Any future migration policy must focus on the needs and fortunes of the wider economy, rather than focusing on individuals. The hospitality industry is a key economic driver but to keep growing, firms will need to employ non-British workers in many different roles. It is vital that we also have a separate route for semi-skilled workers.”
NEW ECO HOTEL REPRESENTS £5M INVESTMENT FOR BALLYCASTLE
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he Salthouse, a luxury, 24-bedroom eco hotel and spa overlooking the Atlantic Ocean, is set to open in Ballycastle in July, just in time for The 148th Open. Marking a £5m investment by husband and wife team Nigel and Joann McGarrity and their son and daughter, Carl and Emma McGarrity, and creating 45 jobs, The Salthouse is laying claim as among the most sustainable hotels in Europe. Located on the same site as seven existing, selfcatering chalets, the hotel has been designed to embrace its coastal location and local materials including salt. “An onsite wind turbine and solar panels have been integrated into the design and the energy that they generate will power the hotel,” said Nigel McGarrity. “We are beyond carbon neutral. We also have a ‘no single use’ plastics policy and the water that services The Salthouse is from its very own borehole. “We have invested in our tourism product to create 24 stylish bedrooms and suites that integrate state-of-theart technology. All of our rooms are SMART, so guests have total control of important features such as lighting, heating and entertainment. This means they can tailor the environment to their own specific needs. A considered design also means that every room has a walk-in shower and boasts views over the countryside, sea or charming central terrace.”
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CASTLE COOLE PLAYS HOST TO ROYAL GARDEN PARTY
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RH The Prince of Wales and The Duchess of Cornwall, alongside 1,000 invited guests and dignitaries, were hosted by the National Trust at Castle Coole in Enniskillen last month. Marking the first Secretary of State HRH The Prince of Wales greets guests in the garden. garden party to be held outside of Hillsborough Castle, the event saw Prince Charles, president of the National Trust, recognising some of its longest-serving volunteers in Fermanagh. “It is thanks to the hard work of these and many other volunteers, who support the small team of staff who work day in day out to look after this special 18th century house that the many acres of woodland and gardens which surrounds it can thrive, and that almost 36,000 visitors each year can enjoy time spent here,” said Heather McLachlan, director of the National Trust in Northern Ireland. “Across Northern Ireland there are over 3,000 incredible volunteers who give us over 150,000 hours of their time each year, in roles from rangers and gardeners to event and visitor welcome volunteers, to corporate volunteering groups and many more. We simply couldn’t take care of all of the places and spaces in our care without their help, so I am delighted to see them recognised by our president here today.” The Prince of Wales and The Duchess of Cornwall also visited the Grand Central Hotel in Belfast during their visit, sampling Whitewater Belfast Black Stout and Jawbox Gin. To volunteer, visit https://www.nationaltrust.org.uk/find-anopportunity. SUMMER HRNI • 5
news
DEAD RABBIT BOOK LAUNCHED WITH $10,000 DONATION TO MENTAL HEALTH CHARITY AWARE
From left, Jack McGarry and Sean Muldoon in The Dead Rabbit.
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wners of the ‘World’s Best Bar’, The Dead Rabbit in New York, returned home last month to launch their highly anticipated new book, From Barley to Blarney, a Whiskey Lover’s Guide to Ireland, and make a significant charitable donation to local people living with depression. Authored by The Dead Rabbit’s Sean Muldoon and Jack McGarry, together with fellow Irish native and Irish whiskey expert Tim Herlihy, the book is an unprecedented portrait of 22 of Ireland’s distilleries and their bottlings, 50 of its renowned pubs, as well as recipes for 12 original Irish whiskey cocktails. The hardbound book, which includes a history of whiskey-making in Ireland, as well as attractions to visit, chronicles the trio’s fact-finding trips and is the ultimate travel guide for whiskey enthusiasts, pub lovers and Hibernophiles. Every step of the tour was documented by Belfast photographer, Elaine Hill, whose images grace the book. Drinksology, the Belfast firm behind The Dead Rabbit’s award-winning menus and its two cocktail tomes, designed the book, while it was written by Conor Kelly, who also penned The Dead Rabbit: Mixology & Mayhem. To research the book, Muldoon, McGarry and Herlihy conducted two, month-long whirlwind tours in a VW bus driven by McGarry’s father. They logged over 4,000 miles, visited 111 pubs and every single working whiskey distillery on the island. Brief histories and profiles of the 22 distilleries and 50 pubs are included, from popular spots to lesser known hidden gems. Amongst the local spots making the cut are The Old Bushmills Distillery and The Echlinville Distillery in Co Down.
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Meanwhile popular Belfast bars The Garrick, The Crown Bar, Maddens, The Duke of York and Kelly’s Cellars feature alongside other top picks in the Ulster’s Great Irish Pubs section, including The House of McDonnell in Ballycastle (which generally only opens on Fridays), Johnny Joe McCollum’s in Cushendall, Frank Owen’s in Limavady, The Crosskeys Inn in Toomebridge and The Crown and Shamrock in Newtownabbey. The official launch of the book took place at a special event at The Dublin Liberties Distillery on May 8, at which the pair presented a cheque for $10,000 to Northern Ireland depression charity, AWARE. The donation includes The Dead Rabbit’s royalties from all sales of The Dead Rabbit Irish Whiskey, produced at The Dublin Liberties Distillery. “Having grown up in Ardoyne in North Belfast, where rates of depression and suicide are very high, we are very aware of the issues impacting the lives of people back home – and how mental health problems, if left untreated, can devastate families and communities,” said McGarry. “Over the years, I have had my own battle with depression and mental health. I’m fortunate that I have been able to access the support and services I have needed to aid my recovery but not everyone is that fortunate. We’re proud to support AWARE in their vital work, providing support to people with depression across Northern Ireland.” For further information about the support services provided by AWARE, visit https://www.aware-ni.org/ The Dead Rabbit Presents: From Barley to Blarney: A Whiskey Lover’s Guide to Ireland is available to purchase from The Dead Rabbit’s website and from Amazon.
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news
HOTELS FEDERATION MARKS 20TH ANNIVERSARY WITH SEARCH FOR HOTEL HEROES
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orthern Ireland Hotels Federation (NIHF) is seeking Hotel Heroes, as it undertakes a number of initiatives to celebrate the incredibly talented people working in the sector in honour of its 20th anniversary. “While guests often focus on the number of stars a hotel has when they are booking, hoteliers in Northern Ireland have long recognised that the true stars of the industry are the dedicated and hardworking staff,” said Gavin Carroll, president of the Federation. “Their passion for the industry drives innovation and generates excellent reviews that encourage more visitors to come and sample all that we have to offer. Without such good people, working in so many diverse roles, our industry wouldn’t be thriving in the way that it is. “The NIHF celebrates its 20th anniversary this year and as a collective we’re keen to recognise those who make a hotel stay a truly memorable experience. We’re aiming to identify 20 stars, one to mark each year. These can be unsung heroes, long-serving employees or someone
From left, Gavin Carroll, president, NIHF, Pamela Ballantine and Stephen Meldrum, vice-president, NIHF.
who has been instrumental to the hotel’s success. “We’re keen to celebrate these Hotel Heroes, to let their families and friends know that the job they do is valued and appreciated. By nominating cherished staff, members can reward those who are really making a difference, boost morale and recognise the key role people play in a business’ success.” The stars of the industry will be honoured at a reception in The
WORLDHOST AMBASSADOR PROGRAMME ROLLED OUT AHEAD OF THE OPEN
From left, Carolyn Boyd, industry development manager, Tourism NI and Roisin McKee, director, People 1st International.
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ourism NI has extended its WorldHost Ambassador for Golf training programme, facilitated by People 1st International, across six more council areas ahead of The 148th Open at Royal Portrush. Tourism and hospitality businesses across Northern Ireland are gearing up to welcome more than 215,000 spectators and visitors from around the world over July 14-21. Following a successful partnership with Causeway Coast and Glens Borough Council, over 200 people have already been recognised as WorldHost Ambassadors for Golf. “Working with our local councils, this training ensures that the industry has the core skills required to meet the expectations of golf visitors not only during The 148th Open but also beyond, so that they are encouraged to return to Northern Ireland and bring family and friends,” said Carolyn Boyd, industry development manager, Tourism NI. Roisin McKee, director, People 1st International, said: “It is fantastic to see the enthusiasm across Northern Ireland for people wishing to become WorldHost Ambassadors for golf and in doing so, ensure that they deliver the best and most appropriate customer service for these visitors.”
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Observatory at Grand Central Hotel Belfast on Tuesday, September 10 and will be invited to attend the 20th Birthday Gala Ball at Hospitality Exchange. Hospitality Exchange is Northern Ireland’s flagship hospitality conference and trade exhibition and will take place over October 15-16 in Crowne Plaza Belfast. Entries for the Hotel Hero Awards can be made by NIHF members by logging on to nihf.co.uk.
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CONCERNS RAISED OVER NEW SCOTTISH DEPOSIT RETURN SCHEME
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IBA, the Society of Independent Brewers, has raised concerns following the Scottish Environment Secretary Roseanna Cunningham’s recent introduction of a Deposit Return Scheme for drinks containers in Scotland. “Whilst craft brewers are keen to do their bit for the environment, this announcement is worrying for small independent brewers who sell beer in Scotland,” said James Calder, head of Public Affairs, SIBA. “The costs placed on small businesses like craft brewers will harm them disproportionately compared to global brewers who can act on a huge scale. “It is good news however that the Scottish Government have listened to the concerns of brewers and exempted pubs, taprooms and restaurants who sell bottles and cans for consumption on site.” SUMMER HRNI • 7
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INDUSTRIAL SYMBIOSIS NI TURNING WASTE INTO WEALTH FOR THE NORTHERN IRELAND ECONOMY
International Synergies NI employees Elaine Kerr, deputy director; Patrick MacCormack, Dermot Hickson and Liam McNally, practitioners; and Priscilla McNabb, administrator.
application of innovation and improved resource management. Together these projects have generated over £4.6m in economic benefits, diverted over 7,810 tonnes of materials from landfill and reduced CO2 emissions by 20,000 tonnes. These projects have involved a diverse range of resource materials from redundant bedroom and bathroom WHAT IS ‘INDUSTRIAL SYMBIOSIS’ furniture to point-of-sale equipment, (IS)? carpet tiles, cardboard, plastics, food Industrial symbiosis, or Resource waste, sludges and waste electronic and Matching, enables unwanted business electrical equipment. resources from one organisation to One of our most interesting projects become material inputs for another. I looked at identifying reuse solutions for believe that IS holds the key to achieving coffee sacks. tangible and sustainable economic On average a coffee roaster will discard improvements on a local and global scale. approximately 100 sacks per week. Through the network, we identified that WHAT ARE THE BENEFITS OF these sacks were ideal for beekeepers. INDUSTRIAL SYMBIOSIS TO THE The ripped sacks could be cut up into HOSPITALITY SECTOR? wicks for smoking out hives while the There are so many. better-quality sacks used as insulation It delivers increased profitability and during colder weather with minimum competitiveness, achieves huge benefits for the environment by reducing demand alteration. The Belfast Beekeepers for virgin materials and minimises waste. Association enthusiastically took 1,400 sacks and charged their members a There are opportunities to engage nominal fee per sack. This money was valuable new networks for your business then invested to purchase more queen and create stronger societal impacts. bees for the NI ecosystem. This is a circular economy in action and a win-win WHAT IMPACT HAVE YOU HELPED for everyone. CREATE WITHIN THE HOSPITALITY What we find, time and time again, is SECTOR? that there is no such thing as waste. What Since 2007 we have worked with over one company does not need can be a 80 businesses within the food, drink and valuable resource to another, often in a hospitality sector. Projects have included completely different sector. refurbishments, process improvements, TELL US ABOUT YOURSELF AND YOUR COMPANY? I am Elaine Kerr, deputy director of International Synergies Northern Ireland. We deliver the Industrial Symbiosis Service on behalf of Invest NI, offering free support to businesses to improve their resource efficiency.
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Rachel Sankannawar, programme manager, Invest NI and Elaine Kerr, deputy director, International Synergies NI.
WHAT IS THE IS SERVICE PLANNING TO DO OVER THE NEXT SIX MONTHS? We are organising events which will provide opportunities to identify economic improvements, find solutions for wasted resources and be inspired. These events are free and can be booked via our webpage: https://www. investni.com/support-for-business/ industrial-symbiosis.html or by calling us on 028 3833 3438. In addition, we are happy to provide speakers at events where attendees may be interested in finding out more about how to embed resource efficiency within their organisation.
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foodnews
OPENING UP NEW OPPORTUNITIES FOR OUR FOOD AND HOSPITALITY BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI
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e’ve wrapped up our Food Pavilion at the RUAS Balmoral Park show for another year with a certain amount of sadness and a great deal of satisfaction. What a wonderful event it proved to be over the four days at Balmoral Park; every year the innovation and determination of local food and drinks companies continues to grow. We’ll soon start reviewing the event just ended and planning for an even bigger showcase of the very best of local food and drink and culinary excellence in 2020. Always among the most popular attractions in the Food NI Food Pavilion, the programme of culinary demonstrations by local chefs once again showcased the best of local produce and the imagination and talents of chefs in our hotels and restaurants who are creating truly wonderful dishes for diners here and especially for visitors from many parts of the world. We are seeing the emergence of an authentic local cuisine to support Northern Ireland as a genuinely world class food destination, reinforcing our endorsement as the Word’s Best Food Destination at the World Travel Trade Awards last November in London for outstanding achievements in the Year of Food & Drink in 2016. It’s essential that we continue to build
on our reputation for the best food and drink because of the very real benefits that this will produce in terms of sales of local produce at home and abroad and exceptional hospitality for people here as well as tourists. The changes being discussed to relax licensing laws for ‘special occasions’ should also help. Food NI would certainly support a much wider relaxation of existing legislation. In the autumn, we’ll also be part of an exciting Taste the Island programme of events developed with Tourism NI and Failte Ireland to enhance the island’s reputation as a global magnet for fabulous food and drink. Before this initiative gets underway, however, we’ve a tremendous opportunity to promote our food and drink and hospitality to thousands of golf enthusiasts heading here for The Open being held at Royal Portrush Golf Club in July for the first time in five decades. I had an opportunity recently to see work currently underway at this spectacular course; now justifiably rated among the very best in the world. After months of sampling to the R&A and Sodexo, I am encouraged to report that they are using a range of local food and drink in hospitality menus and across some concession lines. Just some of our successful brands that made it
onto menus include Abernethy Butter, Ballylisk, Ballyrashane, Broighter Gold, Burren Balsalmics Dale Farm, French Village, Irwin’s breads, Kearney Blue, Morellis ice cream and North Coast Smokehouse. Encouraging investment in hospitality in Portrush and surrounding areas for visitor enthusiasts is also being undertaken and is being very professionally promoted and assisted by our friends in Causeway Coast and Glens Council. The council has a fine track record in encouraging food and drink companies there through a range of important initiatives including markets in Coleraine, Ballycastle and Limavady over the past few years. We’ve been delighted to support the council in its drive to help local food and drink companies succeed. The Open is really going to be a marvellous event that will showcase the very best of Northern Ireland to millions of golf fans who could be enticed to play Royal Portrush or other championship courses here. It’s a shame though that we’ve lost our only direct air link to the US. This all adds up to an amazing time to showcase our magnificent food and drink and hospitality here in the global marketplace.
BELFAST RESTAURANT WEEK TO RETURN IN SEPTEMBER
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ollowing the success of Belfast Restaurant Week in February, which saw 37 participating restaurants attract £151,000 of business from diners, the initiative is set to return over September 23-29. Organised by Belfast One and Cathedral Quarter BID across BT1 and BT2, Belfast Restaurant Week will be part of Tourism NI’s Taste the Island Festival running from September to November. “It was anticipated that restaurants would benefit from an increase in sales of 20% during February’s Restaurant Week but participating restaurants have reported that during the week-long festival, foodies and families increased their average sales year on year by more than 59%,” said Clare Maguire, managing director, Belfast One.
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From left, John Paul Leake, The Merchant; Jonnie Roland, Buba; Rick Orr, Northern Whig; Stephen Ferris, Coppi; Andrew McConnell, Malmaison; and Georgiana Briota, Café Parisien.
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restaurantprofile
Six by Nico, Belfast NICO SIMEONE, CHEF AND OWNER, TALKS TO HRNI
WHEN DID YOUR RESTAURANT OPEN? Six by Nico Belfast opened on March 5. I was inspired to open after making many trips to Belfast and spending time there. There are a lot of similarities to Glasgow, which is where I live and where I have another restaurant. TELL US ABOUT THE SPACE YOU HAVE Six by Nico is located in one of the best spots in the city. It’s in the heart of the Cathedral Quarter which is a real hub of activity. It’s right next to lots of bars and nightlife, so it is perfect in terms of being a destination as part of people’s nights out. We have two open plan kitchens to allow our guests to be part of the cooking experience and they can get an insight into how the chefs prepare the dishes for the pass. We can cater for 73 covers during a sitting and the restaurant is open for lunch and dinner. WHAT FEEL ARE YOU AIMING FOR? I wanted to create a fun and exciting environment that was easily accessible to everyone. I wanted to make sure it was laid back with a feel-good atmosphere.
WHAT’S ON YOUR MENU? Each menu is themed around memories, ideas and is designed to provoke emotion so that our guests have a connection with their food. Our current menu is Catalonia, and the dishes are typical of the Spanish region. Catalonia has a reputation for producing some of Spain’s finest cuisine. The region produces a variety of fresh, high-quality seafood, meat, poultry, game, fruit and vegetables and, on a recent trip, our team met the proud people behind the food, heard some fascinating stories, and experienced age-old Catalonian traditions. Our menu developed from there. DOES YOUR MENU CHANGE OFTEN? Every six weeks. We do this to keep the menu fresh, new and exciting. It’s a challenge as we have to reinvent ourselves every six weeks. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? The main thing about developing ideas for the menu is that we involve the whole team. It’s not just myself as I have a fantastic creative team behind me and very talented chefs. Everyone bounces their ideas off one another and ideas create ideas. WHO ARE YOUR CUSTOMERS? It varies, it is a very wide demographic as we aim to be accessible to everyone. Our conceptual dining experience allows us to cater for everyone and the tasting menu is priced to be very affordable as we want everyone to experience it. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We are reinventing ourselves every six
weeks when we change the menu, so it keeps it really exciting for our guests. It tends to encourage people to come and try out the latest menu and I think having the menu based around themes really connects with people. We want to connect the food with people’s memories and emotions. Our price point is very reasonable. The six-course tasting menu is £28 and, if you want to pair with wine, it is an additional £25. HOW IS TRADE? We opened in March 2019 and we are very happy with how it has gone so far. The restaurant and novel concept has been very well received, so we just want to keep working hard and keep the momentum going. We had over 5,000 bookings in the first few weeks of opening which we’re delighted about. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? We always challenge ourselves to improve on the previous menu, so we want to push harder, invest more and develop our ideas. Being able to make the next menu more exciting and more memorable than the last is what we love.
23-31 Waring Street, Belfast Tel: 028 90329467 Email: belfast@sixbynico.co.uk OPENING HOURS Tue-Fri: 12-10pm Sat: 12-11pm Sun: 12:30-10pm
foodnews
SKILLS CRISIS INCREASES AS YOUNG PEOPLE WRITE OFF HOSPITALITY CAREERS T
he labour shortage crisis looks Tom Aikens has set to worsen for the hospitality partnered with Caterer. com to help employers industry as new research from champion the industry. Caterer.com has revealed 97% of school age children and recent school leavers across the UK have already written off working in the industry as a career option. Although the industry provides a plethora of exciting and rewarding pathways into hospitality careers through apprenticeships and ‘earn while you learn’ training schemes, related subjects, 86% of secondary the aspirations of young people to students say they’re in the dark about become successful chefs, managers or career opportunities in hospitality and operational heads are left unnurtured at the range of roles it offers with only crucial stages, says Caterer.com. one in 10 given advice on entering the Two fifths of primary and a fifth of industry from their schools and careers secondary students are not able to advisors. access food-related subjects, despite the Encouraging recent school leavers majority of primary students and two to enter the industry is no mean feat thirds of secondary students saying they for hospitality employers either, with would take up these subjects if they were almost half of 18-24-year-olds viewing available to them. hospitality jobs as no more than a Despite the high interest in foodtemporary role and a further third
SEASONALITY AND PROVENANCE INSPIRE NEW RIVER ROOM MENU G
algorm Resort and Spa’s award-winning restaurant, The River Room, recently hosted media and industry guests to launch a new spring menu inspired by seasonality, local provenance and the art of pairing flavours. The six-course tasting menu has been created by Head Chef Chris Rees and his team and includes sourdough with artisan Irish butter; onion tart with truffle, cheese and asparagus; halibut with bacon, cured egg and salsify; spring lamb with turnip, garlic and chicory; rhubarb with vanilla cream, sweet honey, sauternes and almond; and coffee with petit fours. “Our tasting menus are designed to delight and excite the diner and encompass all the senses,” said Rees. “We want the diner to enjoy local, seasonal ingredients and preparation techniques they haven’t before, and ultimately leave having had a new food experience. “Spring, to me, is all about spotting that first growth so I have incorporated a lot of seasonal, root vegetables such as chicory and salsify. Spring is about rediscovery, so I have chosen some surprising partnerships to offer the diner something completely new; the halibut with bacon and cured egg for instance.” The River Room officially opened in 2014 and since then has become one of only four restaurants in Northern Ireland to be awarded three AA Rosettes for culinary excellence. 12 • HRNI SUMMER
believing industry offers no career progression. Following Caterer.com’s research findings, the hospitality jobs board has partnered with the youngest British chef to be awarded a Michelin star, Tom Aikens, to help employers champion the industry and ensure young people are encouraged to enter the industry. “Hospitality is an exciting, vivacious industry that has meant I am practising my passion every day, surrounded by incredibly creative colleagues,” he said. “I know at my restaurants I am constantly looking for the next stars in the industry and struggling to find the skillset we need due to the drop of new talent emerging from the education system – despite the work done by the industry to attract entry level talent.” Caterer.com commissioned research through Opinium to survey school children, leavers and parents in March and April 2019.
SUCCESS FOR SERC STUDENT IN YOUNG CHEF COMPETITION
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ERC Level 3 NVQ Professional Cookery student Ben Fleming from Bangor was recently placed third in the South African Young Chef of the Year at Kingsway’s College, London. He was tasked with Ben Fleming. producing a starter, main course and dessert in an intense threehour cook-off, with at least one South African fruit to feature in each of the three courses. “The training and high standard of teaching at SERC helped prepare me for the competition,” said Fleming. “Studying at SERC has given me access to a state-of-the-art, industry standard kitchen and equipment. I also draw a lot of inspiration from my lecturers Brian Magill and Thomas McCluney, which is reflected in my style of cooking.” Two of the judges, Petrus Madutlela, head chef of Michelin star restaurant The Poet at Matfield in Kent and Neleen Strauss, owner of High Timber Restaurant in London, both offered Ben work placements in their establishments. twitter.com: @Hosp_ReviewNI
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foodnews
SHOCK AT DEATH OF RESTAURATEUR DEREK PATTERSON WHO PUT HILLSBOROUGH ON THE MAP BY LAUREN HARTE
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ributes have been paid to one of Northern Ireland’s best-known chefs and entrepreneurs, Derek Patterson, following his death on May 28. Patterson, 53, was best known as the chef and part-owner of the Plough Group of restaurants, which includes the The Plough Inn and Vintage Rooms in Hillsborough, the Pheasant in Annahilt and the Tannery in Moira. He ran the family firm, which had been founded by his parents, alongside his brothers William and Richard, and lived in Hillsborough with his wife Pamela and their four children. As a leading figure in the local hospitality industry, he also established the village’s Oyster Festival in 1992. Bill Wolsey, managing director of the Beannchor Group, which includes the neighbouring Hillside Bar in Hillsborough, said Patterson’s death would have a deep impact on the industry. “Derek was a very hard-working publican who made a huge impact in
Derek Patterson
the village,” said Wolsey. “This is a great loss for our industry and our sympathies go to his family at this heart-breaking time.”
Down Royal racetrack stalwart Mike Todd also paid tribute to his friend. “Derek was a great supporter of ours down the years as well as a super chef and a super person,” he said. “As a man of great foresight, he really revitalised Hillsborough and put it on the map with the Oyster Festival. He will be hugely missed by so many people.” Colin Neill, chief executive of Hospitality Ulster, said: “Derek was the ultimate entrepreneur and someone who was always very much ahead of his time, particularly starting up the Oyster Festival at a time when no one was doing food festivals. “He was always a man on a mission and seemed to thrive on carving out a really good business through hard work. This is awfully sad news and the thoughts and prayers of everyone in the entire hospitality sector are with his family at this difficult time. “Derek was a well-known and liked member of the hospitality industry and will be sadly missed by all.”
FLOGAS AND ROYAL PORTRUSH GOLF CLUB SUPPORT YOUNG GOLFING TALENT
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From left, Michael Gallagher, founder, Irish Junior Open Series; Gary Murphy, European Tour Pro; Harry O’Hara and Parker Bonnes; Cormac Sharvin, European Tour Pro; and Brian Hermin, group accounts and technical services manager, Flogas.
efore The 148th Open descends in July, Flogas and its customer Royal Portrush Golf Club came together to give two young champions the chance to play an unforgettable match at the celebrated golf course recently. Harry O’Hara and European Tour golf professional and Flogas brand ambassador Gary Murphy won the inaugural Irish Junior Open Champions Match, competing against Parker Bonnes and European Tour pro Cormac Sharvin, also a Flogas brand
ambassador. The Flogas Irish Junior Open is one of Europe’s biggest junior golf series and the Champions Match was set up to give young Harry from Newtownards and Parker from Ballymena, the current Gary Player and Winter Series champions respectively, the opportunity to play with two top professionals on one of the world’s finest golf courses. The two teams were toe to toe for most of the match, with Harry and Gary only just pipping their opponents on the last green. Flogas supplies Royal Portrush with LPG for its kitchen and catering facilities, overseen by Head Chef Chris Elliott. “Our sincere thanks to the Captain and Council of Royal Portrush Golf and its Manager Wilma Erskine and her team for making this just an unforgettable day out for our two young champions,” said Brian Hermin, group accounts and technical services manager, Flogas. “It’s wonderful to be able to encourage young sporting talent and no matter what the future holds for Harry and Parker, I am sure this match will always have a special place in their memories.” www.hospitalityreviewni.com
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EUROPEAN INDUSTRY CALLS FOR EU TOURISM COMMISSIONER
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he Restaurants Association of Ireland has joined European leaders of national hospitality groups in 31 different countries in calling for the EU to appoint a European Commissioner for Tourism. Speaking at the 78th General Assembly of HOTREC (an umbrella group for hotels, restaurants and cafes in Europe), Adrian Cummins, CEO of the Restaurants Association of Ireland and treasurer of HOTREC, said the EC must prioritise tourism by attributing it explicitly to a European Commissioner’s portfolio. Currently, tourism is not explicitly recognised in any European Commissioner’s portfolio. It is included in the portfolio of the Commissioner for Internal Market, Industry, Entrepreneurship and SMEs. SUMMER HRNI • 13
chefprofile
CHEFPROFILE
DEAN COPPARD, HEAD CHEF OF THE BACHUS GROUP’S SWEET AFTON BAR & KITCHEN, TALKS TO HRNI WHEN DID YOU FIRST GET INTO COOKING? I grew up in North Queensland, Australia. My mother is English and comes from Jersey Island and my father is an Australian. So, in my younger years, I was exposed to a diverse range of food. As we lived so close to the beach, my father would go fishing and come home with amazing fresh fish, which he taught me how to fillet whilst standing on a crate beside him at the barbecue. Meanwhile mum would create salads using avocados and mesclun leaves from the garden and accompaniments like a fresh mango and lime salsa, which were perfect with dad’s barbecued fish or grilled mud crab. But then, on school holidays, we would travel half the way around the world to Jersey and I would experience dishes like whole goose, Jersey oysters and, because of Jersey’s proximity to France, I tasted snails in garlic butter; all before my teenage years. It was a combination of the simplicity of barbecued food and then the complexity of fine French cuisine that inspired me to want to cook for a living, but it would also lead to my style of cooking, which has been described as fusion cooking. HAVE YOU ANY CULINARY QUALIFICATIONS? Over the years, I’ve learnt that as a chef you are never fully qualified, the saying ‘every day is a school day’ is so prevalent to our industry; not only is the technology and the equipment that we use in the kitchen evolving constantly but our suppliers are always creating and developing new products and ingredients. Over the years I’ve been lucky enough to have trained under some amazingly passionate chefs, but each and every one of them have emphasised the importance of learning the fundamentals at a catering college or culinary institution. I had finished a four-year 14 • HRNI SUMMER
apprenticeship in Australia. However, when I moved here in 2005, I opened Uluru Bistro, an Australian restaurant in Armagh, and wanted to start an apprenticeship scheme giving my chefs an opportunity to gain a qualification whilst getting on-the-job experience. But I found my Australian qualification wasn’t recognised so I completed a day-release NVQ 3 at SRC in Newry. I also gained an A1 and an A2 Assessors Award which gave me the ability to be an Internal Verifier and later lead to my appointment as a part-time lecturer at SWC in Dungannon. WHAT IS YOUR BACKGROUND IN THE TRADE? My first job I got in this country was probably the most important of my career; it led me to where I am today. I was appointed the head chef for Yellow Door’s flagship restaurant in Portadown. After two years with Yellow Door, my father in law informed me of a small restaurant for sale in the heart of Armagh. In a whirlwind three days, we
“I GREW UP IN NORTH QUEENSLAND, AUSTRALIA. MY MOTHER IS ENGLISH AND COMES FROM JERSEY ISLAND AND MY FATHER IS AN AUSTRALIAN. SO, IN MY YOUNGER YEARS, I WAS EXPOSED TO A DIVERSE RANGE OF FOOD. AS WE LIVED SO CLOSE TO THE BEACH, MY FATHER WOULD GO FISHING AND COME HOME WITH AMAZING FRESH FISH, WHICH HE TAUGHT ME HOW TO FILLET WHILST STANDING ON A CRATE BESIDE HIM AT THE BARBECUE.” owned a 34-seat restaurant and Uluru Bistro was born. We achieved so much in our time at the original Uluru; we were the first restaurant in Co Armagh to be recommended in the Michelin guide with two knife and forks, we were one of only six restaurants in Northern Ireland in the Waitrose Good Food Guide. Along with being listed in the McKenna’s and Georgina Campbell food guides. In 2016, I decided to relocate and move Uluru to a bigger premise and inevitably sell the restaurant. I then took on the head chef role at the newly-refurbished Dormans Bar, owned by Henry McGlone in Magherafelt. Working for Henry was an amazing experience; his focus and his knowledge of the hospitality industry, in particular within the pub sector, gave me inspiration to change direction with my cooking style. My reputation for cooking food with big flavours is partly why I was recently appointed as head chef of Sweet Afton Bar & Kitchen. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I landed on a Saturday from Australia via a six-week stopover in Thailand and I was broke. I had just one chef jacket and four knives rolled up in a beach towel. I had heard that this local chef who owned two venues and had an outside catering business was looking for chefs so, on the Tuesday, I was asked for a two-hour trial. I arrived and presented the chef with my resume which
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chefprofile find anything like that on my menu in Sweet Afton. The shift in my cooking is very much ingredient-based now; I try and source from local suppliers and treat the elements of the dish with respect which tends to appeal a lot more to our clientele. Big bold flavours with loads of emphasis on pairing ingredients to get the best finished dish for the diner is definitely at the forefront of my mind when I’m creating a dish now.
was immediately disregarded; during my trial, I received questions about my ambitions and my previous experience. He gave me grief over my beach towelwrapped knives but, from that moment on, Mr Simon Dougan has been my chef mentor. He has taught me about not only the Northern Irish palette, but about the importance of sourcing local produce. Simon and I, along with another chef friend Mervyn Steenson, are the reason that the Food Heartland group and brand exists. WHEN DID YOU JOIN YOUR CURRENT VENUE? I joined the Bachus Group in March 2019 and was appointed the head chef of the Sweet Afton Bar & Kitchen based in Linen House. The Sweet Afton is the hub of the building as we are surrounded by our other venues which are interlinked with Rita’s our cocktail bar being on the first floor, which I’m developing a concept Asian small plate menu for launching in the coming months. We also have Tutti Fruitti’s, which is on the second floor and houses our late-night pizzeria with live entertainment. We also have our rooftop garden bar The Perch, which in the coming summer months will be extremely busy and I’ve got a brand-new food concept almost ready to launch which is under wraps for now as it’s one of the first of its kind in the city. So, with all of this going on, life in the first few months has been extremely busy.
WHAT IS YOUR FOOD SOURCING POLICY? As I still live in Co Armagh, I try and support local suppliers from the Food Heartland, but over recent years I think most chefs have seen our local suppliers of Northern Ireland go from strength to strength with the likes of artisan cheese, cider, butter, dairy, meat, fish and rapeseed oil producers all doing amazing things and creating new products which makes us chefs really spoilt for choice. WHAT SIZE IS YOUR STAFF? At Sweet Afton, I’ve a team of four chefs plus myself which is a small team as we are operational seven days a week and would do an average of 150 covers a day during the week. Even on a Monday which would be notoriously slow for some, we are fortunate to have constant trade. On a weekend or a Saturday or Sunday, that can jump to 200-250 covers. So, with the new additions of concept food offerings coming, I’ll be looking to expand my kitchen team. WHOSE CAREER WOULD YOU WISH TO EMULATE? I think most chefs would have their favourites based on their styles. But the chef I really admire is Tom Kerridge; he cooks food from the heart, proper pub food but staying true to the ethos of letting the ingredients shine. I
WHAT STYLE IS YOUR COOKING? A definite pan-Pacific influence was key to my cooking; I loved taking a traditional dish and putting a modern twist on it to combine flavours and textures that give the dish a totally different style. However, in saying that, I feel as though my cooking style has changed over the years. When I was cooking in Uluru, I found myself trying to cook very technically, incorporating gels and foams etc; nowadays you will never www.hospitalityreviewni.com
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guess that’s why he has two Michelin stars. I recently heard him on Desert Island Discs and so many things he said resonated with me personally. He stated that his phone is constantly going and that he never has a moment to himself, which is something I can definitely relate to as my phone is relentless, whether it be notifications of specials from the likes of Keenan Seafood my fish supplier or a message from my kitchen crew updating me with upcoming bookings so I can adjust my ordering levels. In the hospitality industry, we tend to punish ourselves both mentally and physically with long hours and the constant pursuit of creating the perfect dish. However, I’ve always tried to get to the gym and train on days off as I’ve found that helps to deal with the stress that comes with being a chef. It allows you to focus on something other than food and cooking. So, when I heard Tom say that even in the gym whilst he was training, his phone would go and he got so fed up that he switched to swimming, it suddenly dawned on me that this is why I have always liked swimming. It’s just you and your thoughts in the pool and you can switch off from the world. You can also think things through without any distractions which means that you can have real moments of clarity whilst still maintaining your fitness. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I have a young family; my daughter Mia is nine and my son Dylan is six. They have grown up in restaurants and spent a lot of time in Uluru so they understand that their dad cooks for a living, which means I work most weekends, so when I get a chance I always like to take them out and we try and go to restaurants. They love eating out as much as I love having someone else do the cooking for a change. We try and get to the coast when it’s nice weather and go surfing although I’m used to warmer water from when I surfed at home. SUMMER HRNI • 15
thebiggerpicture
FINE CHINA
CELEBRITY CHEF ANDREW WONG IS REVOLUTIONISING THE TRADITIONAL CHINESE RESTAURANT AND, IF ANYONE CAN DO IT, IT’S THE LONDON BOY BRED IN THE HEAT OF AN EASTERN KITCHEN IN THE WESTERN WORLD, WRITES EMMA DEIGHAN
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ndrew Wong has been immersed in the restaurant scene since a young age. His grandfather, who moved to London as a Chinese refugee, owned pubs in the East End and a restaurant in Chinatown. In 1985, Andrew’s parents opened a Cantonese restaurant, Kym’s in Pimlico, named after Andrew’s grandmother, which is now the location of the Michelin-star restaurant A. Wong. Recalling his childhood years, he tells HRNI he loved the life in the kitchen. “We spent every day after school here in this exact building,” he says, chatting from his A.Wong restaurant. “We did our homework here and helped out and there was nothing like it. What always stuck with me was the way guests greeted my parents; everyone became friends and, even now, we try to offer that service. I want that sense of community because I think that’s lost in a lot of restaurants where economics 16 • HRNI SUMMER
plays more of a role.” Andrew studied chemistry and anthropology at Oxford and London School of Economics respectively, but the death of his father led him back into the restaurant sector. “I never wanted to go into cheffing,” he says. “But when my father passed away when I was at uni, one thing led to another and I found passions I didn’t think I had and, 16 years later, I’m here now.” Those 16 years have been well spent. He enrolled in a London culinary school where he specialised in classical French cookery and culinary science, after which he researched the origins of Chinese cuisine on a working food tour of China. “I was curious as to why European kitchens differed from Chinese kitchens,” he says. “The appearance in a Chinese kitchen is chaos and I wanted to understand why and it’s cultural. They may appear chaotic, but they’re twitter.com: @Hosp_ReviewNI
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thebiggerpicture organised. It’s just that everything is based around a wok and there is always going to be flames and plates everywhere. I’ve worked all over and that’s just the way it is.” That organised chaos in the Chinese kitchen can be a bit of a curse in terms of recruitment, he says. “If a young culinary student going into a kitchen has only ever worked in European restaurants, there’s a level of shell shock. Looking into a Chinese kitchen, everything seems less organised and if you’re young and have never seen it, you’re going to run away. There’s also a kind of misunderstanding that you can learn Chinese cooking from a recipe sheet but with things like dim sum, everything is handmade. I could put someone who is a head chef of a top restaurant and they might be able to pick it up, but they wouldn’t make it as nice.” On his travels around China, the variety of foods and their native origin gave Andrew an additional curiosity that has led him to work with food anthropologist and PhD researcher Mukta Das recently. His findings, he says, show that where food comes from is “strongly engrained in preconceptions”. “The biggest thing is that food is meant to travel and evolve,” he says. “The term authenticity doesn’t really mean much. Take chilis for example; they’re in a lot of vegetarian dishes that can be traced to Buddhism and the rhubarb isn’t British, it’s Chinese. Food is meant to be a celebration of a place and time.” Apart from A.Wong, there are few Chinese restaurants in the UK that have explored beyond the traditional Chinese menu. It’s not an experimentation that Andrew takes for granted. He says A.Wong’s Michelin star has given him the freedom to try and test new things and that the Chinese restaurant, in its traditional form, is still an essential and special part of the culinary offering here. “Most Chinese restaurants are the way they started off,” he says. “Chinese families needed to open an independent business and they chose food with the mother at the front and the father in the back and that would be their business and that evolves. “Chinese food is not meant to be a statement, it’s just meant to cater for what people want from Chinese food. www.hospitalityreviewni.com
We can test and try new things and our guests are receptive, but I’m not disillusioned; if we didn’t have that star, we wouldn’t have that luxury. “I’ve been in a lot of restaurants in China and the quality here is on a par, if not better in some areas. My parents opened a very traditional “THE APPEARANCE IN A CHINESE KITCHEN IS CHAOS AND I WANTED TO UNDERSTAND WHY AND IT’S CULTURAL. THEY MAY APPEAR CHAOTIC, BUT THEY’RE ORGANISED. IT’S JUST THAT EVERYTHING IS BASED AROUND A WOK AND THERE IS ALWAYS GOING TO BE FLAMES AND PLATES EVERYWHERE. I’VE WORKED ALL OVER AND THAT’S JUST THE WAY IT IS.”
restaurant and I love that food but it’s just not the food that I want to be pushing.” When asked if there is any advice he could give those operating a Chinese restaurant in terms of elevating their offering or “upping their game”, he says: “If anyone wants to, in the simplest way, make it more interesting, I would suggest stopping this ideal of being regionally specific.” And it’s worth considering Andrew’s words as A.Wong is a cumulation of his work put forward in a menu serving
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up dim sum lunch to a la carte dinner dishes. There’s also a highlight offering of a 13-course Taste of China menu, in which each dish is inspired by a specific region of the country. With dishes such as Shanghai steamed dumplings with ginger-infused vinegar and pickled tapioca, now an A. Wong staple, Chengdu Street Tofu and Gong Bao Chicken, each course is delivered by the front-of-house team to the table with an anecdote, a slice of history or a story of its creation – described by Andrew as like a “series of postcards”. Then there’s the new restaurant, Kym’s, at Bloomberg Arcade - “a modern premium casual Chinese restaurant” - which was a whole new experience for the chef. He says making mistakes and learning a new model of restaurant was an “exciting experience”. But is he done expanding his offering? Maybe so. Right now, the father of two says he needs “to be with team” to help them develop and learn what he has picked up. “I do 14-hour days,” he says. “I’m 38 now and I want to put some time aside for the family.” Have his intensive studies of Chinese cuisine equipped him with any future predictions? “The Chinese government is taking away paddy fields and turning them into potato crops,” he says. “The yield from potatoes is higher and there’s less labour so the cuisine there is going to adapt and there will be more and more potato dishes filtering across the world. So, while many Chinese restaurants serve chips, that chip is going to become more authentic. Food is meant to change. You’re not meant to own it. When people take stuff from different cultures and put a spin on it, it’s a beautiful thing.” SUMMER HRNI • 17
advertorial
COCA-COLA HBC ADDS SOME ZEST TO THE LICENSED CHANNEL WITH HONEST LEMONADE • COCA-COLA HBC IRELAND AND NORTHERN IRELAND IS EXPANDING ITS HONEST PORTFOLIO WITH A NEW, ORGANIC STILL LEMONADE RANGE • HONEST LEMONADE WILL ROLL OUT TO LICENSED VENUES AND PREMIUM CAFÉS FROM MAY 2019 • THE TWO FLAVOUR VARIANTS INCLUDE PINK LEMONADE (RASPBERRY & LEMON BLOSSOM) AND ORIGINAL LEMONADE (LEMON & LEMON BLOSSOM)
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oca-Cola HBC Ireland and Northern Ireland has unveiled a new, organic lemonade range for licensed venues and premium cafes, to help licensees maximise on the growing demand for organic and non-alcoholic beverages [1]. The Honest Lemonade range has two flavour variants, Pink Lemonade and Original Lemonade. Launching in May 2019, the two new variants are made with 12% real fruit juice. The drinks are inspired by homemade recipes; combining organic lemons, lemon blossom and sugar cane, with added raspberry juice in the Pink Lemonade variant. The variants are free from artificial sweeteners and additives and will be available
“IN ADDITION TO CONSUMER DEMAND FOR HEALTHIER, MORE NUTRITIOUS DRINKS, ALMOST 40% OF IRISH CONSUMERS NOW ACTIVELY TRY TO BUY ORGANIC PRODUCTS [3]. WE RECOGNISE THIS NEED FOR GREAT TASTING, ORGANIC, AND NUTRITIOUS BEVERAGES, AND WE ARE ALSO STRIVING TO ENHANCE CONSUMER EXPERIENCES FOR THOSE SEEKING NON-ALCOHOLIC DRINKS WHEN SOCIALISING.” ANDREA WHYTE, HEAD OF MARKETING, COCA-COLA HBC IRELAND AND NORTHERN IRELAND
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in a 330ml glass bottle; the preferred format for consumers in licensed environments. Healthier food and drink options are increasingly important to seven out of 10 Irish consumers [2]. Furthermore, artisan beverages are growing in popularity as health-conscious consumers seek more premium, non-alcoholic offerings for social occasions. Andrea Whyte, head of Marketing, Coca-Cola HBC Ireland and Northern Ireland, said: “In addition to consumer
demand for healthier, more nutritious drinks, almost 40% of Irish consumers now actively try to buy organic products [3]. We recognise this need for great tasting, organic, and nutritious beverages, and we are also striving to enhance consumer experiences for those seeking non-alcoholic drinks when socialising. “The new Honest Lemonade range is perfectly positioned to respond to these evolving consumer needs. Inspired by homemade recipes, Honest Lemonade has the goodness from real fruit juice, a refreshing taste, and is presented in a premium glass pack, which is perfect for all social occasions. The brand is also proud of its organic credentials and is certified by the Soil Association. We look forward to sharing this great new range with our customers and consumers across Ireland this summer.” Honest was first launched in the US nearly 20 years ago from co-founder Seth Goldman’s kitchen. The brand aims to fill a gap in the market for healthy and flavourful drinks that are not too sweet and can be enjoyed as part of an active and healthy lifestyle. Honest Lemonade joins the Honest Coffee range in Ireland and Northern Ireland. The launch of the Honest portfolio will be supported by a fully integrated marketing campaign, to include point of sale, social and digital media, PR and targeted sampling. [1] Organic Market Report 2018, The Soil Association [2] Nielsen SOTN Consumer survey May 2018 [3] Nielsen SOTN Consumer survey May 2018
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advertorial
UNITED WINES TOASTS THE TEE OFF AT THE 148TH OPEN WITH HEINEKEN®
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nited Wines has signed a deal which sees Heineken® become the official beer provider of The Open this July at Royal Portrush. The deal gives Heineken® exclusive pouring rights at the event which is expected to be the biggest sporting event ever held in Northern Ireland with Championship Day tickets sold out well in advance. A highlight in the golfing and sporting calendar, this summer’s Championship will be held on the famous Dunluce links for the first time since 1951, 68 years after Max Faulkner lifted the famous Claret Jug. Martin McAuley, managing director of United Wines, commented: “The
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Open is an incredible opportunity to showcase Northern Ireland to the rest of the world. As the official beer provider, we are looking forward to supplying our products to guests from near and far. “With over 215,000 fans set to attend and a host of corporate hospitality opportunities available, the week provides great prospects for us and others in the industry. “Tickets for the Championship days sold out in record time of course so many local fans who missed out will be watching the Championship unfold in their local golf clubs across Northern Ireland where we they will be able to enjoy the atmosphere with a product from the Heineken portfolio, including a
new addition in 2018, the alcohol free Heineken® 0.0.” Tiger Woods’ victory at the Masters Tournament last month has captivated the golfing world and his win has added extra excitement ahead of The Open in July. Martin continued: “With world class golfers such as 15 times Masters winner Tiger Woods, world number one golfer Brooks Koepka, defending Open Champion Francesco Molinari and local favourite Rory McIlroy, this Championship is shaping up to be a great event for sporting fans around the world. We are delighted to be playing a part in this exciting showcase of Northern Ireland.”
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drinksnews
HOP HOUSE 13 LAGER SPONSORS BELFAST CITY BLUES FESTIVAL K
elly’s Cellars in Belfast City Centre recently played host to the launch of the 11th Belfast City Blues Festival 2019, sponsored by Hop House 13 lager and set to feature 60 free live gigs over June 28-30. Entertainment lined up for the festival includes Blues At The River at the Big Blue Fish; Ian Sands & The Blues Katz at The Cloth Ear; Dom Martin at Maddens Bar; and Lee Hedley & Co at Kelly’s Cellars. Blues on the Boat music cruises will also be taking place on the River Lagan over the weekend featuring, amongst others, The Red Hot Roosters and Tony Villiers & Doc Doherty. “The programme we’ve curated for the Belfast City Blues Festival means that
there really is something for everyone whether you’re a die-hard blues fan or simply looking for something different to do on a night out,” said Seamus O’Neill, event organiser. “The festival has grown to be one of the biggest blues festivals in Ireland and Northern Ireland and is the widest reaching music festival in Belfast. We have a loyal following of supporters who return each year but we also hope that our programme will attract new fans, including visitors to our city.” Austin Guy, Diageo Northern Ireland, said: “The Belfast City Blues Festival is an annual highlight for thousands of visitors and locals alike and we are delighted that Hop House 13 is the key sponsor of this year’s festival. We are committed to playing our part in helping to expand
Pictured at Kelly’s Cellars for the launch of the Belfast City Blues Festival 2019 are, from left, Seamus O’Neill, festival organiser; Lee Hedley, blues artist; and Austin Guy, Diageo NI and Hop House 13.
Northern Ireland’s hospitality and tourism offering and this festival plays a key role in doing exactly that.” Visit www.belfastcityblues.com for further details.
BELFAST KEY TO GUINNESS’ PLASTIC PACKAGING INITIATIVE From left, Graeme Pollock, manufacturing excellence manager, and Mary Devlin, quality manager.
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iageo is investing £16m to reduce the amount of plastics used in its beer packaging by removing the plastic ring carriers and shrink wrap from its multipacks of Guinness, Harp, Rockshore and Smithwick’s. Diageo’s bottling and packaging plant in Northern Ireland will be the first site that will be up and running with the new packs, with the business investing £8m in its facility in East Belfast. The new packs will be on shelf on all beer brands in the island of Ireland from August 2019 and from Summer 2020 in Great Britain and the remaining export markets. Currently under 5% of Diageo’s total packaging is plastic and this change will reduce Diageo’s plastic usage by over 400 tonnes annually. The multi-can packs will be replaced by cardboard packs, which are sustainably sourced, recyclable and fully biodegradable. Individual cans are fully recyclable, including the widget which is contained inside cans of Draught Guinness.
BUSHMILLS BLACK BUSH COLLABORATES WITH SUKI TEA
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ushmills Irish Whiskey has marked the return of its #BlackBushStories campaign for 2019 by collaborating with specialist tea maker Suki Tea to host a series of whiskey and tea blending masterclass events across Ireland and create a limited-edition tea blend. Suki Tea co-founder Oscar Woolley joined Bushmills Brand Ambassador Lauren McMullan to host the Black Bush Blended masterclasses at The Menagerie in Belfast last month, offering whiskey lovers an opportunity to understand the synergy between the
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From left, Lauren McMullan, Bushmills brand ambassador, and Oscar Woolley, Suki Tea.
arts of blending whiskey and tea. As well as hearing about the two
brands, attendees enjoyed a tea tasting session and finished the night creating their own personalised tea blends, while specially created Black Bush drinks including a tea-based cocktail were served at the events. The collaboration has also included a limited-edition, Black Bush-inspired, loose leaf tea designed by Oscar, taking influence from the rich, smooth notes of Black Bush to create a blend bursting with aromatic, warm spices and a finishing flavour of sweet, dried fruit. twitter.com: @Hosp_ReviewNI
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COCA-COLATM ENTERS THE DARK ART OF MIXOLOGY THE WORLD’S MOST FAMOUS SOFT DRINK WILL LAUNCH ITS FIRST EVER RANGE OF SIGNATURE MIXERS THIS MONTH, DESIGNED AND EXPERTLY CRAFTED TO BE ENJOYED WITH DARK SPIRITS
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ark spirits are making a comeback and what better way to bring it to more people than via the undeniably unique and familiar taste of Coca-Cola. A global first for the brand, Coca-Cola enlisted some of the world’s most influential and innovative bartenders to create four new crafted CocaCola Signature Mixers, specifically designed to be paired with premium dark spirits. Building on its longstanding reputation as the original, authentic mixer, the brand challenged a handful of the world’s leading bartenders to take the unique familiar flavour of Coca-Cola and experiment with over 200 contemporary and traditional ingredients to create the new mixers. Taking cues from the brand’s heritage including the founder and inventor, Dr Pemberton in 1886, Coca-Cola Signature Mixers will be served in a contemporary Hutchinson glass bottle – a silhouette that pre-dates the iconic Contour - first used by Coca-Cola in 1894 when the product was bottled rather than served at a soda fountain. Each batch is stamped with the signature of its co-creator. Coca-Cola Signature Mixers include: 01 Coca-Cola Signature Mixers Smoky Notes by Max Venning, 02 Coca-Cola Signature Mixers Spicy Notes by Adriana Chía and Pippa Guy, 03 Coca-Cola Signature Mixers Herbal Notes by Antonio Naranjo and 04 Coca-Cola Signature Mixers Woody Notes by Alex Lawrence. The collaborative project started in March 2018, inviting several mixologists to attend a Coca-Cola-curated workshop held at a secret location. The mixologists
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created different variations, before inviting consumers to taste their recipes. As a result, the most popular four flavours were chosen as the first batch of Coca-Cola Signature Mixers. Coca-Cola has always had a synergy with dark spirits and classic cocktails, from the inception of the iconic Cuba Libre in the late 1900s to the popular Whiskey & Coke in the early 20th century. With the rise of mixed drinks, sees the launch of Coca-Cola Signature Mixers, a specific range uniquely created to mix with dark spirits. Coca-Cola Signature Mixers will launch late June 2019 in a 200ml bottle across licensed outlets. For any queries, please contact your Coca-Cola Sales Representative or our Customer Service Centre on 028 92620520. The four mixers were crafted by the following experts: 01 COCA-COLA SIGNATURE MIXERS SMOKY NOTES BY MAX VENNING, BAR THREE AND THREE SHEETS, LONDON An intensely aromatic blend, with smoky hints, this mix brings nuanced dimension to deep, spiced rums and bold, premium whiskies. Ylang Ylang, ambrette seed and dried fruit, which inhabit the top layer, are balanced with an elegant base of warm brown spices; Peru Balsam and amber.
02 SPICY NOTES BY ADRIANA CHÍA, ANTIGUA COMPAÑIA DE LAS INDIAS, BARCELONA AND PIPPA GUY, THE AMERICAN BAR AT THE SAVOY, LONDON With a warm introduction that gives way to a fiery finish, this Signature Mixer is a sophisticated and complex blend. Citrusy lime, ginger, spicy jalapeño, fragrant rosemary and aromatic jasmine combine to create a mixer with a considered balance of zest and earthy flavours that pairs beautifully with spiced rums, aged/gold tequilas and spicy or sweet whiskies. 03 HERBAL NOTES BY ANTONIO NEVARES, DR STRAVINSKY, BARCELONA A delightfully floral, crisp and tart mix, this Signature Mixer was developed to deliver fresh and herbaceous notes for the discerning palate. Balancing refreshing notes of lemongrass with the earthy tones of dill seed and tagetes, it is an inviting mixer with a refreshing, simple profile that pairs beautifully with amber whiskies and most types of rum. 04 WOODY NOTES BY ALEX LAWRENCE, FORMER HEAD BARTENDER, DANDELYAN, THE MONDRIAN, LONDON Crafted from a subtle blend of earthy patchouli, citrusy yuzu and aromatic basil, this Signature Mixers has a tart, light and refreshing profile, with a hint of warmth. These elements, expertly blended, combine to elegantly enhance the mellow wood and sweet tropical flavours of golden rums and smoky to woody whiskies.
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CLOVER GROUP ANNOUNCES REGENERATION PLAN FOR THE FOUNTAIN C lover, a new business group recently relaunching the former Basement bar as Margot, is investing £1m and creating 40 jobs to regenerate landmark Belfast bar The Fountain. Adjacent to the new Primark building, the bar is on the corner of Fountain Lane connecting directly with Royal Avenue and is to be reinvented as a vibrant traditional venue with bright open spaces, welcoming shoppers, lunchtime and night life trade. Clover plans to make the bar an integral part of exciting Belfast events
such as culture night and St Patrick’s Day by submitting a planning application for a street trading license for the venue. “The Fountain is an established bar with enormous potential in a bustling and piquant part of our City, ideally located for shoppers, commuters and those looking to enjoy a night out,” said Andrew Maxwell, director of Clover. “We want to enhance the outstanding features of the bar and its location, maintaining its traditional integrity for existing and new customers alike.”
From left, Andrew Maxwell, Jim Conlon and Zoe Watson of the Clover Group.
WOLF INNS ANNOUNCES £500,000 INVESTMENT IN ROMAS
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omas in From left, Andrew Gedge, managing director of Wolf Inns and Leanne McClinton, manager of Newtownards Romas. is to undergo a £500,000 refurbishment, with the investment by owner Wolf Inns set to include a phased refit of the Regent Street venue, enabling business to continue as normal. “Work on the first phase of the refurbishment, the downstairs bar and restaurant, has already started and will be complete by Friday 30 May,” said Andrew Gedge, managing director of Wolf Inns, who purchased Romas late last year. “A new separate bar, The Fox and Hounds, will also be created on the ground floor within the existing footprint of the building later this summer. “Finally, the 120-seater bistro and private dining areas on the first floor will also undergo complete refurbishment, culminating with the creation of a New York-inspired openair roof terrace. “The new Romas will be the jewel in the crown of the Newtownards hospitality sector, offering great food and the finest beverages for every occasion.”
McCONVILLE’S BAR COMPLEX UNDERGOES £300,000 REFURBISHMENT
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cConville’s in Portadown, Co Armagh, a fixture in the town since the 1860s, is completing a £300,000 refurbishment of adjoining pub Ma Berry’s to transform the venue. The original McConville’s pub features original fixtures and fittings with authentic snugs, moulded ceilings and etched windows, and woodwork said to have been replicated from the Titanic. “I’m delighted that we are adding another string to McConville’s bow with the opening of Ma Berry’s,” said Andy Robinson, proprietor. “It will offer something completely different to the area. It is completely modern, stylish and will have a fantastic vibe about it. “The surroundings and the entertainment on offer are second to none. I love this area and I am passionate about investing locally and creating local jobs. I’m hugely excited ahead of the grand opening of Ma Berry’s and I look forward to welcoming the people of Portadown and our neighbours along to enjoy it.”
MALMAISON BELFAST TRANSFORMS CHEZ MAL BAR
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almaison Belfast has renovated its Chez Mal Bar, introducing a mix of bright colours, sumptuous sofas and quirky accents designed to be Instagramfriendly including custom-made neon artwork, metallic chandeliers and a ceiling adorned with luscious foliage and hanging plants. The bar also introduced a new Malchemy cocktail menu, inspired by Napoleon and Josephine with drinks including Power is My Mistress, with
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Belvedere vodka, Lillet Blanc, sugar and vanilla bitters, and That’s Amore, with Amaro Montenegro, Italicus, lemon, orgeat, and egg. “Belfast’s bar scene has been booming in recent years, and with our dramatic transformation and new Malchemy cocktail menu, we’re ready to reclaim Chez Mal’s position as the city’s go-to destination,” said Chris McLaughlin, general manager of Malmaison Belfast.
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BELFAST’S ULSTER SPORTS CLUB BECOMES RETRO MUSIC VENUE
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he Ulster Sports Club has been relaunched as one of Belfast’s newest music venues by its owners, the Beannchor Group. The hospitality company behind the Merchant Hotel bought the three-storey venue on High Street late last year. The social club closed its doors after 91 years at the end of December. Beannchor was given planning permission to extend the Merchant Hotel on Skipper Street into the venue. It is understood that the group, which is headed by Bill Wolsey, will retain the building as a bar and lounge, with plans
to open a street food-style restaurant in the site. Beannchor has already recruited new staff and carried out refurbishments inside the Ulster Sports Club. The hospitality chain, which enjoys a strong presence in Belfast’s Cathedral Quarter, has embraced the former social club’s retro feel, turning it into a venue with “a heavy lean to the left of centre”.
While Beannchor has left the exterior untouched, the interior has had a facelift, with a new-look front bar, lounge and upstairs. It is understood that a beer garden is in the works. Music has been placed front and centre of the pub’s offering, with a packed programme of bands and DJs booked for both the lounge and upstairs.
BEANNCHOR REVEALS NEW LOOK NEW BELFAST STREET ART FOR THE CLOTH EAR FOLLOWING INVITES PEOPLE TO BECOME PART OF THE CITY’S STORY £500,000 INVESTMENT
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eannchor has completed a £500,000 investment of The Cloth Ear, creating 10 new jobs, and aiming for an evolution of the venue to a ‘traditional Irish Victorian pub, reimagined.’ Following the significant refurbishment, the interior From left, Gavin Carroll, general manager, The has been transformed Merchant Hotel; Sorcha Wolsey, operations director, to feature a bold blue Beannchor; and Conall Wolsey, director, Beannchor. colour scheme, salvaged floors laid in a herringbone pattern, an ornate ceiling and a reclaimed Victorian back bar and fireplace to create a warm and inviting space. The bar has revealed an ambition to ‘reintroduce the gentle art of conversation,’ featuring a stripped back entertainment policy, encouraging patrons to reconnect, engage and converse with each other through a series of events and initiatives. The first in a series of special Digital Detox dinners on May 9 encouraged guests to give up their smartphone and dine unplugged, with a special menu designed around traditional, slower and forgotten techniques. The ingredients will do the talking, from a special homemade fermented brown bread, served with hand churned farmhouse butter, to outdoor bred pork and vegetables grown in a certified organic walled garden outside Belfast, with a ‘no dig policy’ that nurtures the soil. “Echoing the ‘back to basics’ approach of asking people to put away their phones, reconnect and talk to each other, we have created a menu that is based around good, wholesome food,” said Ian McAdam, head chef at The Cloth Ear. “Ingredients sourced from local Irish producers are the star of the show; this is about really good cooking, great flavours and fantastic ingredients.” Serving food daily from 12pm, The Cloth Ear will serve up an all-day menu of traditional pub grub with a classic twist, alongside an Irish Gin serve menu; an expanded range of beers from across Ireland; a range of ‘Hoptails’, cocktails made using beer; and an ever-changing wine list, with selected wines by the keg. 30 • HRNI SUMMER
Artist Leo Boyd
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elfast hotel Bullitt has teamed up with local artist Leo Boyd, walking tour company, DC Tours and Jameson Irish Whiskey to create a striking new piece of street art. The eye-catching Belfast Romances piece is emblazoned across Bullitt’s external wall facing onto Jubilee Gardens on Victoria Street. Created in a pop-art style, the colourful artwork is an ode to the artist’s favourite things and will form a new stop on a popular city walking tour. “This piece is constructed using screen printing, paste ups, stencils and painting and it recasts Belfast as a city in a pop-art, day-glo disaster zone,” said Boyd. “Belfast Romances is a mash up of some of my favourite things, from ’60s romance comics, B-movie posters, meat wagons and UFOs, with a Godzilla thrown in for good measure.” Mark Wylie, owner of DC Tours, added: “Visitors on our city walking tours regularly say our tour helps them fall in love with the city of Belfast, as we explore not only what we have gone through, but also our resilience and how far we have come in recent years. “We wanted to give them a special memory of their visit to Belfast, and so we came up with the idea to create a piece of street art that could actually become part of the tour.” twitter.com: @Hosp_ReviewNI
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CUERVO TRADICIONAL PRESENTS IRELAND’S BEST MARGARITA AWARD TO SIOBHÁN DARKER FROM NOLITA
Siobhán Darker with her winning margarita.
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uervo Tradicional presented the award for Ireland’s Best Margarita to Dublin bartender Siobhán Darker from George’s Street bar, Nolita, at the live finals in Opium, Dublin. The competition saw nine finalists battle it out in front of a panel of four judges and a room full of margarita fans. The day-long event allowed each finalist 20 minutes to prep and present their cocktail to the judges; Cuervo Tequila Educator Oli Pergl, 2018 champions Andrew Ennis (Dublin) and Jonny Shaw (Belfast), and Edwina Van Kuyk from Hotpress. Using Cuervo Tradicional, the criteria for judging was based on inventiveness and quality in both the recipe and presentation, as well as a high level of technical skill. Finalists were encouraged to keep sustainability in mind as well as the latest cocktail trends, as they showcased the inspirations and stories behind their takes on the traditional margarita. The star spirit for the competition, Cuervo Tradicional 100% agave tequila is made using the original recipe created by José Antonio de Cuervo himself more than 200 years ago. This authentic tequila is an expression of the brand’s craftsmanship and is a well-balanced, smooth tequila, making it the perfect partner for cocktails. Siobhán wins an unforgettable trip to the home of Cuervo in Tequila, Mexico.
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Siobhán’s entry, Dublin Meets Mexico, is her take on the classic margarita with a Granny Smith apple syrup, jalapeño-infused lime juice with saline solution and orange bitters, shaken and fine strained into a nika nora glass, garnished with a dehydrated lime wheel. Commenting on her entry, Siobhán says: “Using both Irish and Mexican ingredients, I wanted to put a spicy twist onto a classic margarita. At the same time, using different cooking techniques and bringing a taste of home with the Granny Smith apples. Winning is surreal, I’m very proud of myself and grateful for the support from my
bar Nolita and from all my industry friends.” Oli Pergl, Cuervo Tequila educator and head judge, comments: “I was so impressed with the overall quality of entries this year and with the talent in the room for the finals. Each bartender brought so much creativity and diversity to their cocktails and there was a great energy in the bar. The margarita owes its character to tequila, which is the spirit that captures the heart and soul of Mexico, including its traditions, its magic, and its history. Tequila infuses the margarita with fun and intensity and gives it an edge over other cocktails and spirits. Siobhán’s margarita perfectly encapsulates what I’m looking for. She celebrates traditional Mexican produce with the additions of jalapeño and limes, with a touch of crisp Irish apples making it, above all else, a great tasting margarita.” During the trip, Siobhán will witness, first-hand, the production process of Cuervo Tradicional; from exploring the agave fields and learning how the tradition of the Jimador has been passed down generation to generation right through to distillation and maturation. Siobhán will get to savour a dram of Cuervo’s special Reserva de la Familia straight from the barrel, where it is finished in the private family cellar. The trip to Tequila will be the the trip of a lifetime, ensuring memorable experiences and tastings.
CUERVO TRADICIONAL IRELAND’S BEST MARGARITA WINNER ‘DUBLIN MEETS MEXICO’ Recipe 60ml Cuervo Tradicional 100% De Agave 25ml Granny Smith apple syrup 25ml jalapeño-infused lime juice 2 dashes of saline solution 1 dash of orange bitters Method • Shaken and finestrained into a nika nora glass • Garnished with a dehydrated lime wheel twitter.com: @Hosp_ReviewNI
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DRINKS BLOG FROM #DRINKSBLOGGERNI
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MIXING WITH THE BEST ARMAGH CIDER COMPANY LAUNCHES EXCITING NEW BRAND OF HANDCRAFTED MIXERS
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new range of mixers launched by Armagh Cider Company at this year’s Balmoral Show is set to feature at Expo 2020 Dubai after catching the attention of global buyers. The Troughton’s Raising Spirits range, so named after the Troughton family which owns Armagh Cider Company, released four delicious flavours at the annual agri-food event, with more coming soon. The current mixers include a Premium Indian Tonic Water and Light Tonic Water, along with a Premium
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TOPFACTS
Ginger Ale and Refreshing Lemonade, all crafted from the natural spring water found on the Troughton family farm. “We’ve been planning the range for two and a half years, working through samples to perfect the recipes,” said Mark Troughton, director at Armagh Cider Company. “We’ve worked with a number of designers and specialists to create the right product for the market. Already, we’ve had enquiries from Dubai, China and America and the range will now be going to Expo 2020 Dubai.” The mixers mark an exciting new chapter for the company, well-known for its handcrafted ciders, apple juice and cider vinegar. Spotting a gap in the market for quality mixers made primarily in Northern Ireland, and discovering that no-one else was producing craft lemonade in the province, they decided to launch their own range. “Normally, everything we do here is apple-based, but we’ve been looking at the gin and spirits market recently,” said Mark. “We have our own quality spring water for the cider, so it’s a natural progression for us, to go from crafting alcohol to non-alcohol products as well.” The first batch of Troughton’s Raising Spirits went down a treat at Balmoral Show and three new flavours will be launched over the summer. The range will also be available in shops from June in special four-packs, a ‘revolutionary’ move for craft brands, as this costs
• Troughton’s Raising Spirits range was officially launched at the Balmoral Show on May 15, 2019. • The mixers are primarily aimed at the gin market and have already caught the attention of global buyers (to be featured at Expo 2020 Dubai). • The tree design on the Troughton’s labels depicts the apple tree from Armagh Cider Company’s farm and is a way of keeping the heritage of the family business visible on this new sister brand. • Every stage of the crafting process is carried out onsite at Armagh Cider Company’s farm - from sourcing the natural spring water and creating the mixers, to packaging and distribution. • The new range of mixers will help to make Armagh Cider Company a full-service drinks provider. FLAVOURS TO DATE INCLUDE: » Premium Indian Tonic Water » Premium Indian Light Tonic Water » Premium Ginger Ale » Refreshing Lemonade
companies more to produce. The packs will, however, be competitively priced with mainstream mixers. “We created the tonics primarily for the gin market,” said Mark. “People want choice and everyone has different tastes. For example, gin and ginger are popular combinations, as are whiskey and ginger. A lot of people drink lemonade with their gin too. We sampled all the tonics around the country and have decided ours tastes the best. I’m excited to see how far we can go. This is going to be a big brand - a revolutionary brand in Northern Ireland.”
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WE’RE NOT THE FUN POLICE… BUT WE ALL NEED TO ENSURE HIGH STANDARDS ARE MAINTAINED ON IRRESPONSIBLE DRINKS PROMOTIONS, SAYS HOSPITALITY ULSTER HOSPITALITY INDUSTRY MUST ENSURE COMPLIANCE WITH THE CODE FOR RESPONSIBLE PROMOTIONS AND RETAIL OF ALCOHOL
Colin Neill, chief executive of Hospitality Ulster.
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ospitality Ulster wants to remind the hospitality sector why the Code for Responsible Promotions and Retail of Alcohol exists and how important it is that everyone adheres to it. The Code, a self-regulatory measure, introduced by the industry in response to the introduction of legislation banning even the simplest promotion, outlines the basic standards expected of those involved in the production, promotion, retail and service of alcohol in Northern Ireland. Shaped by the industry, the Code was created during the tenure of Nelson McCausland as the then minister, and was designed to facilitate the continued use of responsibly-served, well-manged promotions and sales practices as a legitimate way of maintaining and developing business, at the same time as banning irresponsible promotions. While Hospitality Ulster provides the secretariat for the Code, overseeing compliance with the Code is in the hands of the Independent Complaints Panel (ICP), consisting of independent professionals with extensive knowledge and experience in alcohol, justice,
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health, education and youth services. The ICP is responsible for considering complaints made with regards to potential breaches of the Code. Since the inception of the Code over six years ago, 74 formal complaints have been assessed by the ICP, which is a clear demonstration of the effective operation of the Code as a regulator of promotions in the industry. “We are not the fun police, but we helped to create the Code several years ago to ensure our industry could continue to use responsible sales promotions to market their businesses and provide a value offer to the consumer,” said Colin Neill, chief executive of Hospitality Ulster. “Almost seven years on, the Code has proved itself to be an effective avenue through which complaints against the irresponsible promotion of alcohol can be raised and independently assessed by the Independent Panel. “Having considered 74 complaints over six years, it has proved its worth, but this low number in comparison to the size of the industry here shows that much of the industry are responsible businesses.
“But to ward off the introduction of legislation, the industry must remain vigilant and uphold the very high standards demonstrated. To any new entrants to the industry, make sure you are up to speed with the guidance and the Code so that we can maintain this great record that has been set.” Social media is one area that continues to come into sharp focus in relation to alcohol promotions due to the free-to-use nature of the platforms and the younger audiences engaged. “The constant evolution of social media platforms means that there is an even greater need to ensure staff and event promoters are fully aware of the Code and to ensure all promotions are checked before publication,” said Neill. “We would ask everyone in the industry to make sure they are up to speed with the Code and go to www. responsibleretailingcodeni.org to familiarise themselves. Examples of both irresponsible and responsible promotions can also be downloaded to help with staff awareness.” Duncan McCausland, chairman of The Joint Industry Code for the Responsible Promotion and Retail of Alcohol, said: “The responsible consumption of alcohol is a key principle to which the whole industry prescribes, and the potential harm from misuse of alcohol is recognised by all sensible retailers. The Code continues to be an effective and practical tool to ensure that all licensees promote alcohol consumption in a way that meets the expected standards agreed by the whole industry.” Tracy Meharg, permanent secretary of the Department for Communities, said: “Almost seven years on, it is evident that the level of irresponsible promotions has declined, but we must always remain vigilant and seek to eliminate all irresponsible promotions where possible. “Despite the absence of a minister and the proposed legislation to give statutory recognition to such approved codes, I believe the Code will continue to play a crucial role in influencing the responsible promotion of alcohol in both the ontrade and off-trade.”
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HOSPITALITY ULSTER PARTNERS WITH PSNI TO PROVIDE INDUSTRY ADVICE AND GUIDANCE ON ILLEGAL DRUGS
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upported by a video from the PSNI, Hospitality Ulster has launched a range of resources to assist and support the industry to protect and maintain a safe and secure environment across the hospitality sector. The industry body has taken a proactive step to ensure that their members have all the practical information they need to help them detect and deal with any instances of illicit substance abuse or paraphernalia being found on their premises. The information ranges from identifying and preventing drug use on premises, dealing with sharps, aggressive behaviour and violence right through to the correct disposal of substances or discarded syringes. The set of resources, which can be found on the Hospitality Ulster website, has been warmly welcomed by the PSNI,
which has commended Hospitality Ulster for their determination to maintain a safe and secure environment. “Whilst the prevalence of illegal drug taking in wider society is on the increase and the locations where people are taking illegal substances is spreading to include pubs, restaurants and hotels, evidence would suggest that customers taking illegal drugs in our premises is not as widespread as one might think,” said Colin Neill, chief executive of Hospitality Ulster. “However, there is a growing issue of people coming into premises, solely to use toilets and similar locations to inject illegal drugs, discarding their used syringes on floors, leaving our staff and customers at risk of injury from a possibly infected needle. “As an industry we have always had a legal duty to control the use of
HOSPITALITY ULSTER WELCOMES BUSINESS RATE REVIEW
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ospitality Ulster has welcomed an announcement by the Department of Finance confirming a comprehensive review of business rates. The Department From left, Colin Neill, chief executive, Hospitality Ulster; of Finance Sue Gray, permanent secretary of the Department of Finance; Glyn Roberts, chief executive, Retail NI; and Permanent Julie Galbraith, DWF partner and Northern Ireland Secretary Sue head of Real Estate and Retail, Food, and Hospitality. Gray made the announcement at the Retail NI-DWF Local Government conference at Titanic Belfast. “We have consistently lobbied for this over a number of years and are pleased that our joint call has been heard,” said Colin Neill, chief executive, Hospitality Ulster. “While this is not an end in itself, it is a means to an end. This review provides us with a roadmap for radical change to an antiquated and not-fit-for-purpose system of business rates which is a major burden for our members.” “In this review we will be outlining significant changes to rates, including our proposals for a targeted approach to small business rates relief, a revamp of the Rates Hardship fund, green rates rebate for businesses who invest in carbon neutral technology and greater relief for new start businesses. “At the last UK Budget, the Chancellor gave independent retailers and hospitality businesses a third off their rate bills in England. We want nothing less than this for our members in Northern Ireland.” www.hospitalityreviewni.com
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illegal drugs. But with the threat from discarded syringes in toilet cubicles and alleyways on the increase we have partnered with the PSNI to develop a comprehensive drug guide, supported by training on handling sharps and a template risk assessment.” Robert Murdie, PSNI superintendent, said: “The PSNI have been working with Hospitality Ulster over many years to assist the industry in terms of legislation and the creation of a more safe and secure environment for their customers. “The production of these resources, particularly in relation to maintaining a drug-free environment, is a further step in this relationship. I would like to thank Hospitality Ulster for their continued proactive approach to tackling drug related issues and promoting safe practices across Northern Ireland.”
OASIS RETAIL SERVICES JOINS HOSPITALITY ULSTER AS NEW PARTNER
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ospitality Ulster has welcomed Oasis Retail Services on board as its latest essential services partner. The essential services partnerships have been set up by Hospitality Ulster to assist its members in making savings on business-critical operations. Oasis Retail Services provides pay-to-play gaming machinery, and has over 45 years of experience in Northern Ireland and will provide cost-saving advice and practical support for Hospitality Ulster members. “The range of essential services partners that we have cultivated for our members have been carefully selected as trusted businesses and experts in their own fields,” said Colin Neill, chief executive of Hospitality Ulster. “By bringing the best group of partners together to create savings for those we represent, we are helping them to streamline their businesses to maximise profitability. “We are delighted that Oasis Retail Services have come on board as our latest partner. They have many years’ experience and knowledge and will assist our members in the management of their gaming machines on their premises.” Martin Trimble, from Oasis Retail Services, said: “We are thrilled to have cemented this relationship with Hospitality Ulster and to be in a position to offer its members advice, cost savings and an enhanced experience on their gaming offer across the sector. “Our dedicated sales and services will be led by Drew Pritchard, who will be able to tailor a solution to the needs of each establishment. Our job is to help develop the overall hospitality sector in a way that allows the businesses owner to save whilst providing a quality gaming experience.” SUMMER HRNI • 43
hotelprofile
MAKING CITY QUAYS A DESTINATION LISA STEELE, GM OF AC HOTELS BY MARRIOTT BELFAST, TALKS TO ALYSON MAGEE HOW HAS AC BELFAST PERFORMED IN ITS FIRST YEAR? We opened last April, and April to December 2018 was strong for us. We were really pleased with the way the hotel was received into the marketplace, with very positive feedback around both the AC brand and the Novelli at City Quays restaurant. Moving into 2019, we’ve had a very strong first quarter, but still have room to develop and we’re looking forward to further growth. It’s great to have the golf supporting the business in July, and we’ve also had great support from businesses in the City Quays development. HAS ROOM OCCUPANCY MET EXPECTATIONS? Because we’re a new business, we’re obviously on a huge ramp-up phase and haven’t reached our peak occupancy yet, but we are delivering to budget and projections. After all the influx into the city last year, the market seems to have stabilised and there are no huge peaks and troughs. WHAT GUEST PROFILE IS THE HOTEL ATTRACTING? We’re getting people from all around the world. Midweek, it is mainly corporate, but we’ve had leisure groups as well. We’re getting lots of guests from China, India, American, Europe and the Republic of Ireland. It’s fun learning about different cultures and trying to accommodate their needs. HOW IS THE RESTAURANT PERFORMING? TripAdvisor reviews been very positive, sitting at 4.5 stars, it has been awarded by Taste of Ulster and we’ve been asked to feature in the Georgina Campbell Guide. We have a new head chef just started, Cathal Duncan, who came from The Boathouse in Bangor and, before that, he was with Niall McKenna at James St and Hadskis. He’s been working with Jean-Christophe, who comes over a lot and is very supportive of the restaurant. Jean-Christophe writes the menus, is involved in the staffing structure and is very hands on in the kitchen with training. Our summer menu 44 • HRNI SUMMER
will be launched at the beginning of June, and we’re going to try and change the menu every three to four months. HOW HAVE YOU BEEN MARKETING THE HOTEL? We’re trying to give people a little idea of what we do and encouraging people to come down and try us. What we’re finding in this area is people come in for coffee and meetings and that will lead into a bit of lunch, and we really want people to come down and use this as a meeting point. It’s very much part of the brand to be immersed within the community. Some hotels don’t like people coming in and using the lobby for meetings, but we actively encourage it. We’ve been doing a lot in Belfast Telegraph and are quite active on the social media front. We’ve also just hosted a huge fam (familiarisation) trip organised by Marriott to showcase the AC brand within the UK, bringing in journalists from the States and Europe. IS STAFFING A CHALLENGE? We fall into the same category as the majority of hotels throughout the UK and Ireland at the moment with regards to the skills shortage although thankfully, with Jean-Christophe’s name and
training, we have been able to have a fairly constant kitchen team. We work with the colleges a lot for placement students and were recently awarded by SERC for supporting students in their placements. And we’ve got two young people over from a college in Spain to do pastry for a second year. For me, the big thing is about encouraging hospitality as a career and not just a part-time job. There is very much a career path, and you can progress and make good money. ANY PLANS FOR DEVELOPMENT? The Belfast Harbour Commissions have put a new pontoon in outside the hotel to encourage people to sail in, tie up and come in for a drink or something to eat. They’re trying to develop this whole area and make it a destination. We will be launching the terrace to encourage more al fresco dining, and maybe a glass of wine or prosecco after work. We’re going to do a little more branding around that and try to encourage people to use the terrace as more of a destination. We’ve got two meeting rooms upstairs, and we’re also launching private dining up there with views right the way down the lough. There will also be another Dine with Novelli event coming up in the summer.
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nihfawards
NIHF UNVEILS HOTEL RECEPTIONIST OF THE YEAR WINNERS
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ishop’s Gate Hotel in Derry scored a double win at the recent Hotel Receptionist of the Year awards, picking up the team accolade and Hotel Receptionist of the Year for Micheál Farrell. Held at the Hilton Hotel, Templepatrick on May 2, and compered by Pamela Ballantine, the event also saw David Goodwin from Titanic Hotel, Belfast named Most Promising Hotel Receptionist of the Year. An impressive 88 entries were received for the competition, which is organised by the Northern Ireland Hotels Federation (NIHF), and now in its 15th year. Farrell had been named Most Promising Hotel Receptionist of the Year back in 2013. The winner of the team category is determined by a mystery shopping process, while individuals competing for the receptionist of the year titles have to participate in a series of challenges set by Life Adventure company. The general consensus from the judges is the industry is in good hands given the exceptional level of candidates. One of the judges said: “It was an honour to act as a judge this year. The receptionists that I met were outstanding which made
judging very difficult. Their passion for the role was clear and the desire to give guests the best possible experience was evident. It’s great to see such skills in Northern Ireland and I think our visitors are in very capable hands.” Gavin Carroll, president of NIHF, said: “The 2019 Hotel Receptionist of the Year competition demonstrates the industry’s commitment to people within the sector and is one of the highlights of the NIHF calendar. The standard of entrants has been exceedingly high with many receptionists displaying exceptional people skills, a great understanding of their hotel property and a real passion for tourism.”
Carl Woods, Angie McDaniel, Maeve Somerville, Shane Goan and Terry McCartney, Belmore Court & Motel, Enniskillen – third place, Hotel Reception of the Year.
Claire McMahon, Anne-Marie Burton, Lee Dunlop, Sheldon Beggs, Ruby Scott, and Gomer Lasaga, Causeway Hotel, Bushmills – runner up, Hotel Reception of the Year.
MOST PROMISING HOTEL RECEPTIONIST OF THE YEAR Winner: David Goodwin, Titanic Hotel, Belfast Runner up: Donna Stafford, Ibis Belfast, Queens Quarter HOTEL RECEPTION OF THE YEAR Winner: Bishop’s Gate Hotel, Derry-Londonderry Runner up: Causeway Hotel, Bushmills Third place: Belmore Court & Motel, Enniskillen
Roisin McColgan, Amanda Doherty, Micheál Farrell and Gary Kennedy, Bishop’s Gate; Gavin Carroll, president, NIHF; Louise Kearney, Tourism NI; Laura Davies, Bishop’s Gate; and Pamela Ballantine.
David Goodwin, Titanic Hotel Belfast, Most Promising Hotel Receptionist of the Year; Pamela Ballantine; Gavin Carroll, president, NIHF; and Micheál Farrell, Bishop’s Gate Hotel, Hotel Receptionist of the Year.
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HOTEL RECEPTIONIST OF THE YEAR Winner: Micheál Farrell, Bishop’s Gate Hotel, Derry-Londonderry Runner up: Sammy Bulgatz, Grand Central Hotel, Belfast Third place: Emer Gallagher, Shipquay Boutique Hotel, Derry-Londonderry
Ciaran McManus, Aisling Magee, Sammy Bulgatz (runner up, Hotel Receptionist of the Year) Gemma Reilly, and Stephen Meldrum, Grand Central Hotel, Belfast.
Megan Kelly, Laura Curran, Emer Gallagher (third place, Hotel Receptionist of the Year), Rory Cregan and Johanne Ferguson, Shipquay Boutique Hotel, Derry-Londonderry.
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q&a
A DAY IN THE LIFE for self-development and learning. It’s important to remember that each member of the team has different strengths. We work as one team and ask for help when needed.
WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Travel and tourism is one of the fastest growing sectors and there is a demand for discerning, authentic experience-led tourism. Properties can be compared online in seconds. This is one of the challenges for the hospitality sector. I have been fortunate to work with colleagues who genuinely love their roles, push themselves to be the best that they can be, learn through travel and exceed customer expectations. The moment you stand still, you will be overtaken. The sector presents an opportunity to shine through a focus on authenticity, which often creates return visits. OUTLINE A TYPICAL DAY A day at Bishop’s Gate Hotel is anything but typical. Planning can be in place and details of arriving and departing guests can be studied but there is always room for surprises. Guests will arrive to enjoy afternoon tea, celebrate a wedding in the beautiful ballroom or dine in the award-winning Gown restaurant and each will have their own specific requirements.
MICHEÁL FARRELL BISHOP’S GATE HOTEL, DERRY-LONDONDERRY WHAT IS YOUR CURRENT ROLE? I have enjoyed my role in front of house at Bishop’s Gate Hotel since joining the team in August 2018. Being positioned in the lobby, guests arriving through the iconic revolving door look towards the reception and concierge team for information and assistance within the hotel, the city and beyond. There is a real opportunity here to elevate a guest’s experience from an enjoyable stay to a truly memorable experience. WHAT IS YOUR BACKGROUND? My hospitality adventure started in September 2010 as concierge at the AA five-star Merchant Hotel in Belfast, where I worked in front office as concierge and receptionist and also completed a trainee manager programme. This role not only provided valuable insights into each department but showed how intrinsic it is to support each other to reach a bigger goal. Working under the watchful eyes of Bill Wolsey at the Merchant Hotel and Ciaran O’Neill at Bishop’s Gate Hotel, I have been inspired by how a dream and ambition can be realised. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? I absolutely love getting to know my guests. We have the support of the local community and we also welcome guests from many countries. It is so rewarding to see visitors choosing Bishop’s Gate as a destination. I enjoy listening and suggesting ideas to ensure every trip is tailor made to the guest’s satisfaction. There are no negative parts to the role, just areas www.hospitalityreviewni.com
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PROUDEST MOMENT OF YOUR CAREER TO DATE Being presented with the Northern Ireland Hotels Federation award for Receptionist of the Year 2019 is high on my list of proudest achievements. This is the result of guidance, education and mentoring from the two managers I have been lucky to work with. Sharmaine Meldrum at the Merchant Hotel and Laura Davies at Bishop’s Gate Hotel are inspirational in their leadership style and support for their teams. Each property owes so much to their drive. BEST THING ABOUT BEING INVOLVED IN THE SECTOR This is an exciting time to be involved in hospitality in Northern Ireland. The choice of attractions for visitors is rich and still improving. The hotel scene is booming and is being influenced internationally more than ever. The best thing about Northern Irish hospitality, especially at Bishop’s Gate Hotel, is the warmth and authenticity of the welcome every guest receives. It is a beautiful thing to see the guest smile on arrival, knowing they have made the right decision in their choice of hotel. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Travel is an enjoyable goal to work towards. Most recently I have explored east coast Australia with my partner Dónall. Any trip to a major city eventually gravitates back to visiting hotels. There is an energy to a hotel lobby that is exciting and addictive. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW Driving is integral to my leisure time, perhaps because I’m a bad passenger. I love taking the four-wheel drive out in snowy conditions or down to Benone Strand, always with a shovel in the boot just in case I get stuck. Enjoyable drives whilst travelling include a 14-hour drive from San Francisco to Las Vegas and a blast from Milan to Portofino in a Fiat 500; very Italian! SUMMER HRNI • 49
hotelnews
PLANS APPROVED FOR NEW £8M BELFAST HOTEL AND RESTAURANT P
lans to develop a new £8m hotel, bar and restaurant in Belfast have been approved by Belfast City Council’s Planning Committee. The proposal, which will create around 100 new jobs, had been recommended for approval by council officers. Part of a significant new investment by the owners of the award-winning Galgorm Spa & Golf Resort, the plans for Belfast’s newest hospitality venue will regenerate the former derelict Holy Rosary Church and an adjacent Parochial House building at 348-350 Ormeau Road. The site is currently being carefully restored and preserved in advance of its opening in Spring 2020 to accommodate 18 bedrooms, a bar and
signature restaurant which forms part of the group’s newly-named Galgorm Collection of hotels, restaurants and bars. The 19th century grade B1 listed building has lain derelict for almost 40 years since its closure in 1980. Now, in its newest reincarnation, the ground floor will encompass a new kitchen and bar which has been styled on a similar group-owned venture launched at Galgorm Castle Golf Club earlier this year and which will provide a 150-seat barbecue smokehouse restaurant with wood-burning firepit as part of a new dining experience. An additional 30 jobs are also being created during construction, design and
Artist’s impression.
fit-out to provide for the 18 uniquelystyled bedrooms and an open-access bar and restaurant. This Ormeau Road venture will bring the group’s total staff count to more than 1,000.
ROE PARK’S MRS HINCH CLEANS UP IN LIMAVADY
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also works for Roe Park – and soon became a permanent oe Park Resort is laying claim to its very own Mrs Hinch, member of the team. Through hard work, dedication and the cleaning enthusiast and Instagram sensation, in its further education, Cielava was promoted through the ranks, Head Housekeeper Liga Cielava. finally achieving her goal of head housekeeper last Under her direction, the hotel has been year and heading up the Resort’s 28-strong team. recognised by the British Institute of Cleaning “Like Mrs Hinch, I’m a total perfectionist and Science and is in the running for a top will only accept the highest standards across award from the Northern Ireland Hotels the entire Resort,” said Cielava. “Guests Federation. automatically expect their bedroom to be in Originally from Latvia, Cielava first tip top shape, but this applies to all areas of joined the Roe Park’s busy housekeeping the hotel – from the reception and spa, to the team in the summer of 2007 while bars and restaurants. It’s all about exceeding travelling as a student. expectations, and today our customers expect She returned over subsequent summers Liga Cielava. perfection.” to join her boyfriend (now husband) – who
WORLD-RENOWNED ARTISTS TO EXHIBIT AT THE CULLODEN ESTATE & SPA
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ome of the world’s biggest names in art including Dali, Picasso, Warhol and Banksy will feature in an Art in the Garden exhibition at the Culloden Estate & Spa over June 1530. In conjunction with Gormleys Fine Art, 14 pieces from the Dali Universe in Switzerland will lead the exhibition containing over 120 sculptures, some of which are valued up to £500,000, and will be housed both in the grounds of the 12-acre estate and in the hotel. Guests are invited to take an afternoon stroll in the Culloden’s private grounds overlooking Belfast Lough, while there will also be rooms devoted to renowned artists including Andy Warhol, street artist Banksy and a Modern Masters Collection in the Ailsa Suite featuring Picasso, Miro and Lucien Freud. Other artists featured will include Damien Hirst, Robert Indiana, Grayson Perry, Tom Wesselmann, Keith Haring, Webb and Orla De Brí. Julian Opie and Irish artists such as Peter Monaghan, Stephen During the exhibition, there will be guided tours around the Johnston, Ian Pollock, Patrick O’Reilly, Stephen Forbes, Kenneth Art in the Garden installations daily at 2pm, 4pm and 6pm.
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HOTELHUB
THESTATS
RAMADA BY WYNDHAM BELFAST
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large-scale rebrand and refurbishment of the Talbot Street hotel has been completed this year, marking its transition from a Ramada Encore to the Ramada by Wyndham brand. The rebrand follows its naming as Best Ramada Encore in competition with all other Encore hotels within the Wyndham brand’s portfolio following outstanding ratings from travellers and guests. “This was incredibly positive for the team, and the stand-out mentions for staff friendliness and service validated our internal focus on making every guest feel valued,” says Marc McCrae, general manager. Investment is set to continue throughout 2019. “We look forward to commencing further refurbishment work to the hotel’s public areas later this year,” says McCrae. “We are also
incredibly focused on managing demand generation into our hotel in the digital space. A new website has been created for the hotel and this in turn will help us attract international audiences via our digital marketing programme. “The Wyndham brand itself is also incredibly popular in the US and, as such, we hope to harness the power of Wyndham as a brand name when targeting international travellers to the city. “In a wider sense, we know that the tourism industry in Northern Ireland is really strong and, thanks to the recent six-figure investment and renewed brand, we hope to capitalise on the city’s success. “In 2018, Belfast attracted five million visitors and we don’t see that slowing down, thanks to factors like Visit Belfast’s efforts to attract conferences and events, plus the boost in screen tourism as a result of Game of Thrones.”
HOTEL OPENED: April 6, 2009 OWNERSHIP/REFURBISHMENT HISTORY: Ramada by Wyndham Belfast was opened as Ramada Encore Belfast in 2009 by owner Ducales Capital in conjunction with RBH. Over the course of the past decade, the hotel has undergone a number of ‘soft’ refurbishments to keep things fresh for guests – culminating in the recent rebrand to Ramada by Wyndham Belfast and a six-figure refurbishment programme. EMPLOYEES: 65 full-time ROOM NUMBERS: 150 standard (including 10 accessible) and 15 executive rooms. STAR RATING: 3 STYLE: For the recent rebrand, the designer wanted to create a calming atmosphere, with a balance of complementary colours throughout the bedrooms. The colour scheme includes neutral mid-grey walls and charcoal greys flecked in the carpets to create warmth which are balanced with crisp, white bed linen and warm timber casegoods for a softness. The overall feel for guests, we hope, is restful and balanced. MARKET POSITIONING: Contemporary 3-star hotel in an excellent location, which emphasises quality, value and friendly staff. GUEST PROFILE: Thanks to its location, the hotel caters for a wide demographic, from solo business travellers and large conference delegations to families, couples and smaller groups of younger leisure travellers; it really does cater for all visitor profiles. USPs: Its location sets us apart from competitors in the local area, within the heart of the Cathedral Quarter. The hub of the city is literally on its doorstep, with fantastic restaurants, bars, nightlife, arts and culture within immediate reach. The ICC, Titanic and the SSE are all a short walk away. FOOD & BEVERAGE: SQ Bar and Grill, the hotel’s dedicated on-site restaurant serves breakfast, lunch and dinner in a relaxed and modern setting. The grill menu features a range of dishes showcasing local produce, alongside accompanying spirits and cocktails, and a dedicated children’s menu. The restaurant’s new summer menu is being finalised, for launch this month.
tourismnews-attractions
DALRIADA FESTIVAL BRINGS BACK THE 1990S
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orthern Ireland’s biggest family festival weekend, the Dalriada Festival, will return over July 13-14 with this year’s entertainment including Peter Andre, Fleur East, Samantha Harvey, Atomic Kitten, D:Ream, East 17, Republica and Phats & Small. Powered by Purple Bricks and supported by Mid & East Antrim Borough Council, the event is held at Glenarm Castle and also features fine food and drink and a wide range of activities for kids, including Paw Patrol with kids’ TV stars Chase & Marshall, Sam and Mark from CBBC’s Big Friday Wind Up and the Official Tractor Ted team. A Celtic Smoke International BBQ competition, sanctioned by the Kansas City BBQ Society, will be held alongside an array of local producers and vendors including a street food
market, chef demonstrations, pop-up restaurant and family dining area. Family camping, caravan and campervan pitches, and glamping opportunities, are available in the grounds of the Glenarm Estate, and festival goers will have access to the Castle through scheduled tours, and to the Estate’s tearooms and walled garden.
“Every year we aim to create a festival with families in mind,” said Nigel Campbell, festival director. “The beautiful Glenarm Estate and castle is a fantastic backdrop for our amazing festival programme.”
For further information and ticket details, visit www.dalriadafestival.co.uk.
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TOURISM NI GEARS UP FOR THE OPEN
Pictured at Royal Portrush Golf Club with Tourism NI’s Susie Brown are the Northern Ireland media team.
n advance of the 148th Open, Tourism NI hosted a Golf Day with more than 70 international tour operators, special guests and global and local media playing the redesigned course. With 215,000 anticipated spectators and The Open beaming live into 600 million households worldwide, The Open is expected to showcase Northern Ireland on a global stage and offer longterm opportunities bigger than any other event ever hosted here, with an estimated combined economic benefit of £80m.
TOURISM NI HOLDS FIRST EVER INTERNATIONAL GOLF TOURISM CONVENTION
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wenty-seven golf tour buyers from a range of international markets have visited Northern Ireland to take part in the first ever Golf Tourism Convention hosted by Tourism NI. The convention, which took place at the Slieve Donard Resort & Spa, allowed golf industry representatives to participate in 540 pre-scheduled one-to-one appointments and a variety of networking opportunities with golf tour buyers from markets including the USA, Canada, Germany, Sweden, Denmark and the UK.
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The convention is part of a six-day programme of activity with delegates also networking with local golf industry representatives, experiencing awardwinning golf courses and seeing what Northern Ireland has to offer as a golf destination. “In the last five years, golf tourism revenue has grown by over 50% and in 2018 alone we welcomed over 124,000 golf visitors, contributing £42.6m to the local economy,” said John McGrillen, chief executive, Tourism NI. “With The 148th Open at Royal
Portrush in July set to raise our profile to even greater heights, the Golf Tourism Convention is a timely opportunity for international golf buyers to learn about what makes Northern Ireland such a special destination for golf.” Participating golf tour buyers, along with a number of golf journalists also in Northern Ireland, took part in a familiarisation trip that included playing at Castlerock, Royal Portrush, Portstewart, Galgorm Castle, Dunmurry, Ardglass and Royal County Down golf clubs.
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tourismnews-gameofthrones
GLOBAL MEDIA DESCEND ON NI FOR GAME OF THRONES EXHIBITION LAUNCH I
nternational media from the USA, China and Europe were amongst the first to experience the Game of Thrones Touring Exhibition when it arrived at the Titanic Exhibition Centre in Belfast, its first and only stop in the UK and Ireland. Tourism NI facilitated the familiarisation trip alongside Tourism Ireland, with the journalists exploring Game of Thrones territory over four days by immersing themselves in the world of Westeros at the exhibition and then exploring some of the 26 spectacular filming locations around Northern Ireland.
Pictured are the media group with Catherine Gray from Tourism NI.
GLASS OF THRONES MARK FINAL GOT SERIES S Week four of Tourism Ireland’s 2019 Game of Thrones campaign saw the latest Glass of Thrones unveiled at the SSE Arena.
ix crafted, stained-glass windows are being erected around Belfast to form a tourist trail marking the final series of Game of Thrones in a partnership between Tourism Ireland and HBO. Each Glass of Thrones is highlighting a key House from the show with, for example, week four’s window all about House Targaryen from Daenerys’ dragon egg laden re-emergence from the funeral pyre, to Drogon’s fiery onslaught of the gold convoy. The Tourism Ireland campaign is currently promoting Northern Ireland, and its Game of Thrones connection, to millions of fans in 10 markets including GB, the US, Canada, Australia, France, Germany, Spain, Italy, the Netherlands and Scandinavia.
GB JOURNALISTS AND BLOGGERS CHECK OUT GOT FILMING LOCATIONS
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op travel journalists and bloggers from GB with a combined audience of more than one million readers have taken part in a Game of Thronesthemed tour of Northern Ireland on the invitation of Tourism Ireland in conjunction with Tourism NI. The journalists and bloggers enjoyed a trip along the Causeway Coastal Route, stopping off at various filming locations – including the caves at Cushendun (known as Stormlands in the TV series), the harbour at Ballintoy (Lordsport) and the Dark Hedges near Ballymoney (The Kingsroad). www.hospitalityreviewni.com
Des Burke, Tourism Ireland (centre back), with the journalists and bloggers.
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TOURISM NI AWARDS FIVE STARS TO GAME OF THRONES TOUR
From left, Tommy Muldoon, Irish Tour Tickets; Samantha Corr, quality & standards manager, Tourism NI; and George Grimley and Rachel Diamond, Irish Tour Tickets.
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ourism NI has awarded Irish Tour Tickets five stars for its Game of Thrones tour of film locations across Northern Ireland indicating that the tour offers an outstanding visitor experience. Northern Ireland is home to 26 publicly-accessible Game of Thrones filming locations which attract tens of thousands of fans from across the globe including North America, India, China, Australia and Great Britain. Taking in the best of the Game of Thrones filming locations across the north Antrim coast, the fully-guided tour has seven designated stopping points including Carnlough Village, Cushendun Caves, Dunluce Castle, Giant’s Causeway, Carrick-a-Rede Rope Bridge, Larrybane and the Dark Hedges. SUMMER HRNI • 53
tourismprofile
FOR THE TOURISM THRONE: GAME OF THRONES HAS ENDED BUT THE LEGACY HAS JUST BEGUN BY DR PETER BOLAN, ULSTER UNIVERISTY BUSINESS SCHOOL
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y the time you read this, the struggle for the Iron Throne of the Seven Kingdoms of Westeros will have reached its climax. The Wall has fallen, the undead armies of the Night King have advanced south, Dragons have scorched the land and yet more prominent characters will have befallen a terrible fate. The HBO-produced show that changed both the nature of episodic television itself and the tourism image and potential of Northern Ireland has eventually come to an end. What of the show’s legacy then? Does that mean the Game of Thrones effect itself will disappear into winter and also come to an icy end? Of course not. Screen tourism can have an enduring and long-lived impact. We’ve seen it in Ireland before. John Ford’s 1952 film The Quiet Man still brings tourists to the village of Cong in Co Mayo almost 70 years later. The Sound of Music (1965) still resonates around Saltzburg in Austria, drawing visitors in huge numbers every year. The secret lies in the depth of passion and interest amongst the fans and there is no doubting just how passionate and dedicated the Game of Thrones fans are. In fact, the fanbase for the HBO show has become the largest and most passionate for any such genre on a global basis. Arguably rivalled only by the fanbase for Star Wars (which this island can also now claim some stunning film locations for). There is no great cause for concern then, just because the show itself has ended. With such a large passionate
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fanbase for Game of Thrones, we are likely to see their desire to visit continue for quite some time. That doesn’t mean however that we should sit back and take anything for granted. It is vitally important that initiatives take place on a regular basis to raise awareness, keep the fans interested and further cement that all important Northern Ireland link with Game of Thrones. The first officially endorsed Game of Thrones tourism campaign began in 2014, with Northern Ireland being branded as Game of Thrones Territory. That coincided with the show really hitting its stride in terms of popularity, award recognition and levels of fan interest. Since then we have seen some superb creativity and ingenuity applied on a regular basis with a number of initiatives to keep the awareness and
link with Northern Ireland going. The 10 intricately carved wooden doors created from the fallen trees at The Dark Hedges was a stroke of genius. Each situated in a hospitality establishment not far from a filming location, they have become a new must-see attraction spread across the country, the fans encouraged to visit all 10 doors to have a special Door of Thrones passport stamped at each location. Something which was a tragedy when the iconic trees were lost was turned into something highly positive and a new screen tourism attraction for the Game of Thrones fans. The 2016 Doors campaign picked up in excess of 30 awards and accolades from the marketing and advertising industry across Europe and the United States, including gold, silver and bronze awards at the Cannes Lions International
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tourismprofile Festival of Creativity (the ‘Oscars’ of the advertising and marketing world). If the doors marked the first truly tangible initiative, this was further built upon with the creation of another tangible and innovative attraction in the form of the Game of Thrones tapestry in 2017. Cleverly combining both the relevance of tapestries with the show’s medieval setting and Northern Ireland’s own history of linen and textile production, this new creation provides yet another iconic lure for Game of Thrones tourists to flock to (some 130,000 during its time on display in the Ulster Museum). To add yet further to these tangible initiatives, in the last few months we have had the Game of Thrones stained glass windows appearing around Belfast as part of Tourism Ireland’s latest campaign. The day after the Season 8 premiere, the first of these creations appeared opposite the entrance to Belfast City Hall. This first stained-glass attraction chronicles the Starks of Winterfell, depicting Jon Snow and Ayra in particular, as well as the tragic Red Wedding. Others have since been installed at different locations around the city, depicting the Lannisters, the Targeryans etc. and notable iconic scenes and characters from the show. These stained-glass creations (six in all) have again shown great ingenuity to produce something fresh and interesting. Not only linking to Northern Ireland’s cultural and industrial heritage in stained glass and glass production but cleverly linking into a key aspect of the show itself in terms of the importance of a certain type of glass, dragonglass, which of course is the only thing that can kill a whitewalker (well possibly with the exception of a certain type of Valyrian steel as well). The sheer level of creativity and ingenuity employed in these tangible initiatives and the marketing campaigns around them have been second to none. Hats off to Tourism Ireland and Tourism NI for how they are now leveraging Game of Thrones to develop screen tourism in Northern Ireland. When we add to this, recent aspects such as Game of Thrones: the Touring Exhibition which opened at TEC Belfast in April, which showcases costumes, original props and set-pieces from all of the first seven seasons, then we are truly now a great deal of the way there to providing the kind of authentic, tangible and immersive experience that fans of www.hospitalityreviewni.com
the show want and demand when they visit a screen tourism destination. It doesn’t end there of course. Plans are underway (announced back in October) to create a number of new HBO-endorsed visitor attractions that will celebrate the show’s incredible legacy, including the standing sets for iconic locations such as Winterfell, Castle Black, and Kings Landing alongside a formal studio tour at the Linen Mill Studios (near Banbridge) which will showcase a wide array of subject matter from the series spanning all seasons and settings. Each site at different Northern Ireland locations will feature not only the breath-taking sets, but will also exhibit displays of costumes, props, weapons, set decorations, art files, models, and other production materials. The visitor experience will be further enhanced by state-of-the-art digital content and interactive materials which will showcase some of the digital wizardry the series is known for. The Linen Mill Studio Tour in particular has the potential to become a new tier one visitor attraction for Northern Ireland, alongside the Giant’s Causeway and Titanic Belfast. A new show is also in the offing. A prequel to Game of Thrones. Referred to in some circles as The Long Night (apparently George R. R. Martin’s preferred title) or in other circles under the working title of Bloodmoon. Whatever the show ends up being called, it is said to be set thousands of years before the events of Game of Thrones, during a period known as the Age of Heroes, with Naomi Watts the first lead cast name announced, since joined by many
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others. Whether this new show achieves anything like the levels of success Game of Thrones has enjoyed, one thing is certain, it will help to keep the Game of Thrones phenomenon front and centre in people’s minds (particularly the dedicated fans). If it is filmed in Northern Ireland, as recent word suggests is the case, then it will provide an even stronger opportunity to develop our screen tourism product from its Game of Thrones genesis. When I began researching screen tourism (or film tourism as it was more commonly referred to then) back in 2005 and subsequently completing a PhD in that area, the idea that Northern Ireland could become a leading global example seemed unlikely to say the least. We’d had successful and enduring examples of screen tourism in Ireland before, but all the most significant ones in the Republic (The Quiet Man, Ryan’s Daughter and even Ballykissangel on the television side). The most successful and highly thought of example in the modern era at the time however, was on the other side of the world, namely The Lord of the Rings (LOTR) and New Zealand. To date LOTR and New Zealand is still the most often cited example of success with this form of tourism. We are witnessing something truly magnificent of late though. Game of Thrones and Northern Ireland is on the cusp of eclipsing even that great screen tourism example. That is something truly spectacular on the world stage. Something that NI Screen, Tourism Ireland and Tourism NI can be rightfully very proud of. It’s something we all should be very proud of. Something that truly puts Northern Ireland on the tourism throne. SUMMER HRNI • 55
iohawards
STARS OF HOSPITALITY INDUSTRY SHINE AT INSTITUTE OF HOSPITALITY NI AWARDS PRESENTATION
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orthern Ireland’s hospitality industry celebrated in style at the 24th Institute of Hospitality NI Awards’ prestigious Gala dinner and Awards Ceremony on May 17, held at Titanic Belfast. The glittering event was hosted by TV personality Pamela Ballantine. The Institute of Hospitality NI annually recognises the most dedicated and passionate professionals working across Northern Ireland’s everexpanding hospitality industry. The independent panel of expert judges had a very tough job over the last few months selecting the best winners in 21 wide-ranging categories, while the prestigious Outstanding Contribution Award was deliberated and decided upon by the Institute of Hospitality NI committee. Marianne Hood, chairperson of The Institute of Hospitality NI, says: “This award is given to those who
are innovative, progressive and driven, striving to achieve the very best for the industry and for those around them. In so doing, they raise the bar for the rest of the industry, ensuring it continues to flourish and grow. “The unanimous winner of the Outstanding Contribution Award, sponsored by NI Jobs, was multi award- winning chef, Michael Deane, who is one of the most recognisable faces of Ireland’s hospitality industry. His business has won 18 Michelin stars in total, holding the star consecutively for 14 years, which is the longest time for any restaurant in Ireland. It is fair to say that Michael lives, breathes and dreams the hospitality industry and is a champion of local people, local produce and local producers. Michael is a fine example of someone who truly embodies the spirit of the Institute of Hospitality’s mantra ‘to promote hospitality professionalism through life-
long learning.’ “Now in their 24th year, these are the longest-established hospitality awards in Northern Ireland, recognising the success of individuals working across all sectors of the hospitality industry. Every year the awards grow in popularity and the standards keep getting higher and higher. These awards are an excellent barometer of the health of the thriving hospitality industry in Northern Ireland. It’s a huge honour to be named as a finalist in these awards and we had more people than ever enter this year; the standards were exceptional. Those who have won an award are shining examples of the high calibre of the Northern Ireland hospitality industry and we are proud of everyone who took part this year – they are all winners.” The awards also raised over £11,000 for nominated charity, Leukaemia & Lymphoma NI.
Winner of Outstanding Contribution to the Hospitality Industry, Michael Deane from Deanes, with Gareth McColgan from NI Jobs.com, Marianne Hood, chair of Institute of Hospitality NI, and Pamela Ballantine
Joint Winners of Business Development/Sales Manager of the Year ,Gavin Annon from The Mount Charles Group and Leigh Heggarty from Galgorm Spa and Golf Resort with Tim Smyth from category sponsor Johnsons Coffee, Marianne Hood and Pamela Ballantine.
Winner of Supplier of the Year, Gerry White from Jawbox Gin, with Marianne Hood, chair of Institute of Hospitality NI, the award category sponsor, and Pamela Ballantine.
Winner of Restaurant of the Year Fisnik Ujkaj from Castello Italian with Angela Kiley from Galgorm Group, Marianne Hood and Pamela Ballantine.
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iohawards INSTITUTE OF HOSPITALITY CATEGORY WINNERS 2019
Winner of Student Management Potential Award, Dominika Murlak from Ulster University, with Ian Manson from Stephens Catering Equipment, Marianne Hood and Pamela Ballantine.
Winner of Independent Bar Manager of the Year, Francis McGuinness from The Devenish Complex, with Jordana Busby from Molson Coors, Marianne Hood and Pamela Ballantine .
Outstanding Apprentice of The Year Award: Kaitlin Bentz from Holiday Inn Express, Antrim Student Management Potential Award: Dominika Murlak from Ulster University Independent Bar Manager of The Year Award: Francis McGuinness from The Devenish Complex BDM of the Year Award: Leigh Heggarty from Galgorm Spa and Golf Resort Coffee Shop/Café Manager of The Year Award: Shelly Harvey from Toasted Artisan Kitchen Contract Catering Chef of the Year Award: Stephen Chambers from Sodexo Contract Catering Manager Of The Year Award: Angela Maguire from Mount Charles Group General Manager of The Future: Lindsay Carroll from Hastings Ballygally Castle Hotel Front of House Manager of the Year Award: Chrissie Carson from The Merchant Hotel, Belfast Hospitality Management Team of The Year Award: Galgorm Spa and Golf Resort Hotel Chef of The Year Award: John Whyte from Armagh City Hotel Hotelier of the Year: Brian Tracey from Maldron Belfast International Airport Housekeeping Manager of the Year Award: Monika Wieczorek from Galgorm Spa and Gold Resort Human Resource Manager of the Year Award: Lauren McAteer, Galgorm Spa and Golf Resort
Winner of Hotel Chef of the Year, John Whyte from Armagh City Hotel, with Brian Townley from Get Fresh, Marianne Hood and Pamela Ballantine.
Lecturer Of The Year Award: Ruth Doherty from South Eastern Regional College Operational Manager of the Year: Stacy Feeney from Crowne Plaza Belfast Restaurant Chef of The Year Award: Daniel Harvey from Havana Bank Square Restaurateur Of The Year Award: Fisnik Ujkaj from Castello Italia Supplier Of The Year Award: Gerry White from Jawbox Gin
Winner of General Manager of the Future, Lindsay Carroll from Hastings Ballygally Castle Hotel, with John McGrillen from Tourism NI, Marianne Hood and Pamela Ballantine.
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The Unsung Hero Award: Jacqueline Thompson from Sodexo Outstanding Contribution to the Hospitality Industry: Michael Deane SUMMER HRNI • 57
businessnews
HASTINGS HOTELS THANKS ITS LONG-SERVING FINANCIAL DIRECTOR
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astings Hotels has appointed Belfast-based 4c Executive to find a new financial director replacing Edward Carson, its longest-serving employee who, after 47 years, has stepped into the role of chairman. Outlining Hasting Hotels’ growth into the largest independent hotel group in Northern Ireland, with seven properties across the province totalling over 1,000 bedrooms, Dr Howard Hastings, From left, Gordon Carson, managing director said: “None managing director, 4c Executive; of this would have been possible Howard Hastings, managing without Edward’s leadership and director, Hastings Hotels; and Edward Carson, outgoing financial stewardship. director, Hastings Hotels. “We are deeply indebted to him, both as a family and as a business, for his steadfast loyalty and dedication to Hastings Hotels over the past 47 years. I am confident we will continue to benefit from his excellent wisdom and guidance in the coming years as he takes on the role of chairperson. “But we also look forward to welcoming in a new era for the group with the appointment of a new financial director who, like Edward, will be instrumental in helping Hastings Hotels embrace the many challenges and opportunities that are sure to come our way in the future.”
NORTH WEST HOSPITALITY GROUP UPGRADES IT SYSTEM
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elfast-based Zenith Networks has completed a substantial IT upgrade across the entirety of the Garvan O’Doherty Group, a leading hospitality company in the North West. From left, Garvan O’Doherty As well as reviewing and Martin Lyons. IT requirements across all aspects of the business and implementing best of breed solutions to keep the group at the top of its game, Zenith will continue to support the group with 24/7 cover. “The Garvan O’Doherty Group aims to provide the very best in hospitality in the North West, to visitors from far and wide or locals relaxing in their extensive facilities, including the new bistro, Caterina’s, part of the Da Vinci complex,” said Martin Lyons, Zenith Networks. “Our job is to make sure that all IT requirements are managed effectively, allowing the staff to focus on their job making sure the customer is fully satisfied.” Garvan O’Doherty, owner of the Garvan O’Doherty Group, said: “Reliable IT is an absolute essential for any modern, forward-looking hospitality business, to ensure bookings are made and met swiftly and effectively, that payments are processed smoothly and efficiently and that our customers have access to high quality wifi throughout their stay - be it for business or pleasure.” 58 • HRNI SUMMER
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AMUSEMENT & LEISURE
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q&a
THE LAST WORD FAVOURITE PLACE IN WORLD: New York INDOOR CONCERT OR FESTIVAL: Festival LAST HOLIDAY: New York
DRINKS
FAVOURITE HOT DRINK: Tea. Recently, I’ve been drinking Suki Tea’s limited-edition Black Bush inspired tea blend, which was created in collaboration with Bushmills Irish Whiskey as part of the #BlackBushStories series – who knew whiskey and tea went so well together? FAVOURITE SOFT DRINK: Coke Zero BEER OR CIDER: Beer WHITE OR RED WINE: White Wine WHISKEY OR BRANDY: Do you even have to ask? Whiskey! GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Freddie Mercury, Nelson Mandela, Meryl Streep and Lady Gaga.
NAME
LAUREN MCMULLAN
COMPANY
PROXIMO SPIRITS
JOB TITLE
BUSHMILLS IRISH WHISKEY BRAND AMBASSADOR
HOW LONG HAVE YOU BEEN IN THIS ROLE? I have been in this role for almost three months now but in the five years prior, I was working at the Old Bushmills Distillery conducting tours and whiskey tastings. DESCRIBE A TYPICAL DAY? Every day brings something different. On a typical day I begin by catching up on emails and any admin work that needs addressed, before heading out to visit bars and bartenders around the country. Depending on the day, I will then finish with a training session, educating bartenders on the wonderful world of Bushmills Irish Whiskey. 66 • HRNI SUMMER
WHAT WAS YOUR FIRST JOB? I worked in a bakery when I was 17. You can imagine everyone’s delight on a Sunday when I got to bring home any leftover pavlovas and banoffee pies.
ENTERTAINMENT
FAVOURITE TV SHOW: The Blame Game FAVOURITE FILM: I honestly don’t know where I would start with trying to choose one. ALBUM CURRENTLY LISTENING TO: Sucker Punch by Sigrid FAVOURITE BAND: The 1975 LAST BOOK READ: The Woman in the Window by A. J. Finn FAVOURITE CELEBRITY: Lady Gaga
SOCIAL
FAVOURITE FOOD: Anything Mexican FAVOURITE RESTAURANT: Neptune & Prawn in Portrush LAST HOTEL YOU STAYED AT: Jury’s Inn in Dublin LAST BAR/NIGHTCLUB YOU VISITED: Me & Mrs Jones in Portstewart
ONE ITEM YOU COULDN’T LIVE WITHOUT? I hate to say it but probably my phone. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Reese Witherspoon. WHAT IS YOUR IDEAL JOB? As cheesy as this sounds, I’m doing my ideal job. FAVOURITE QUOTE? “When you focus on the good, the good gets better.” INSPIRATION IN YOUR LIFE? My parents. They have always supported me 100% in everything that I do. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? To never give up on something you really want, no matter what is thrown in your path along the way. With hard work and dedication, you’ll get there.
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