Hospitality Review NI xmas

review NI

NOV/DEC 2014

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

26-27 Battle of the

bubbles:

Coca-Cola recently held local heats of its Signature Serve competition at Café Vaudeville in Belfast. Local bartenders battled it out to get through to the next level of the event, which will see the winner destined for the Coca-Cola World of Happiness in Atlanta Georgia. CocaCola is also repeating its Designated Driver promotion over the Christmas period (see p35).

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Hospitality Hero: Michael Browne, recently retired as marketing manager at Dillon Bass, was crowned as Hospitality Review NI Hospitality Hero 2014 at this year’s Hospitality Exchange Gala Ball. His successor Joanne O’Hagan is, meanwhile, profiled on p30.

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Tennent’s time: Meet Gary Clarke, appointed this past summer as customer services manager at Tennent’s NI, and the subject of this month’s A Day in the Life profile. He has held a number of management roles within the licensed trade and retail sectors, and enjoys gauging feedback from customers and working with key stakeholders across the company to enhance operations.

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Bacardi bar: Following in the footsteps of sister venue Love & Death Inc, Belfast’s Aether & Echo is bringing its own unique vibe to the Belfast bar scene. Listening to what customers want, offering bespoke membership packages, rolling out street parties and expanding beyond Northern Ireland are all in the mix for the Lower Garfield Street venue.

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Exchanging great ideas: The Northern Ireland Hotels Federation looks back on another successful Hospitality Exchange, held at the Europa Hotel in October, from the trade exhibition and Gala Ball to an impressive selection of prestigious speakers.

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Expert guidance: Changes are afoot for the hospitality trade as new property rating evaluations come on stream in 2015. Mark Carron of Osborne King offers advice on what to expect, and how to be prepared to avert unpleasant surprises.

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The Coachman celebrates: Mark Stewart, chairman of Pubs of Ulster, is the focus of this month’s The Last word. His venue, The Coachman in Magherafelt, has just celebrated 25 years in business. Look out for coverage of the Pub of the Year Awards in next month’s HRNI.

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Editor’s t n comme

Rates ruckus for local pub sector

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s HRNI goes to press this month, the pub sector is riding high on the recent Pubs of Ulster Pub of the Year Awards 2014, which highlighted the many high-quality, innovative venues which exist outside the city limits of Belfast (as well as a few impressive establishments in the metropolis too of course).

Not all proprietors are currently celebrating with some facing a five-fold rates increase under the recently announced new net annual values. Areas such as the Cathedral Quarter last evaluated in 2003, before its regeneration, will see the greatest hike.

Pubs and other hospitality venues have until April to review their new ratings and, if applicable, make a case for appeal. However, as reviewed cases could potentially result in a ratings increase rather than decrease, Osborne King recommends seeking expert advice.

Here’s to a buoyant festive season to bolster the trade ahead of any increased costs proprietors may face in 2015. And a new look Hospitality Review NI in 2015 will make it even easier for the trade to keep up to date with the latest news, issues and developments.

Alyson Magee

Derry City Council scoops marketing award for LegenDerry Food Festival

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erry City Council was recognised for its LegenDerry Food Festival marketing campaign at the prestigious Chartered Institute of Marketing (CIM) in Ireland Marketing Excellence Awards, which took place recently in Belfast City Hall.

As well as securing the Marketing with Impact Public Sector award for the LegenDerry Festival, the Council was also Commended in the Marketing with Impact in the Leisure and Tourism category, while the Clipper Round the World Yacht Race 2014 campaign was shortlisted under Best Marketing Campaign for an Event.

“Derry has no doubt upped its game over the past few years in terms of staging events which have international impact, and it’s through the work of so many dedicated people at Derry City Council and our partner organisations, that the message about our fantastic city is furthering its reach every day,” said Mayor of Derry Councillor Brenda Stevenson.

“Events such as the LegenDerry Food Festival, the Clipper Yacht Race 2014, the Banks of the Foyle Hallowe’en Carnival and the MTV Music Awards - not to mention the packed programme of world class events which were staged during our year as City of

Pictured are, from left, Abbi Lammas, director of Learning & Innovation CIM UK; Sharon O’Connor, town clerk and chief executive officer, Derry City Council; Mary Blake, tourism development officer, Derry City Council; and Cllr Brenda Stevenson Mayor of Derry.

Culture – all demonstrate the unique offering of our city in terms of tourism. I would like to congratulate all those involved in making these events such a success and encourage them to keep up the momentum that is having such an impact on the positive profile of our city.”

Uluru announces relocation to new Emersons store

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Dean Coppard of Uluru plans his new site with Gavin Emerson of Emersons in Armagh.

luru Bar & Grill is to relocate from its current site in Market Street to the new £2m Emersons store in Armagh, creating 25 new jobs including chefs and front of house.

The restaurant, opened by Dean and Sara Coppard in 2005, has won a string of awards including Restaurant Association of Ireland ‘best restaurant’ and ‘best wine experience’ for Co Armagh. It is also listed in The Michelin Guide 2014/15, and is the only restaurant to be listed in The Good Food Guide 2015 for Co Armagh, while Dean Coppard has been named ‘International and Ethnic Chef of the Year’.

“Our customers mean the world to us,” he said. “We love that they keep coming back to us for food cooked with our Australian twist, good wines, beers and our all round hospitality. Demand for more space and an increase in our customer base means we must cater for our customers’ needs. All our efforts, from sourcing local food from local suppliers, developing our cooking techniques, to enhancing our menu offerings and improving on our capacity to suit everyone, will enhance the experience for all.”

Gavin Emerson, owner of Emersons supermarket, said: “Emersons has a very special story to tell and this reinvestment in our high street is the next chapter. We are totally committed to serving the people in Armagh city and district as we have done so for 125 years.”

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributor: John Ferris, Peter Bolan and Tom Cotter Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer.

Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210.

Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 / nicoladaly@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Pubs of Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairman: Mark Stewart.

The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Mandy Patrick The Institute of Hospitality, NI Branch: 80 Bryansburn Road, Bangor, BT20 3SB. Tel: 07886 594770. www.instituteofhospitalityni.co.uk. Chairperson: Michael Cafolla.

Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster, the NIHF or the Institute of Hospitality.

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Hospitality Review is copyright © Greer Publications 2014 Find us on Facebook: www.facebook.com/#!/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com

Pub of the Year is The Goat’s Toe T

he Goat’s Toe in Bangor was named Pub of the Year 2014 at the recent Pubs of Ulster Pub of the Year Awards 2014 held in La Mon Hotel & Country Club.

A total of 38 short-listed premises from across Northern Ireland went head to head in 10 categories, with judges praising The Goat’s Toe which ‘clearly cares about its customers and community’, has a ‘strong, enthusiastic committed workforce’ and ‘the management team are brimming over with fantastic and unusual ideas’.

Judges also commended the venue for ‘championing local music and local food to achieve a wide and varied age profile of customers that all enjoy the venue side-by-side’.

“Being named Northern Ireland’s Pub of the Year is a real honour,” said Andrew Gedge of The Goat’s Toe. “Our entire team works so hard and we are continually improving our premises to ensure we stay at the top of our game; most recently we installed

a unique roof top beer garden that’s open all year round and features its own bar and caravan; it has become a great talking point for regulars and visitors alike.

“To have our dedication and commitment recognised by Pubs of Ulster is a tremendous achievement for the whole team; it provides a real incentive for us to keep up our hard work and live up to the prestigious title of Pub of the Year.”

The event was hosted by Cool FM presenter and Bangor resident, Pete Snodden and attended by VIP guests including Finance Minister Simon Hamilton, mindreader and mentalist David Meade; BBC weatherman Barra Best, and actor Charlie Lawson (Coronation Street’s Jim McDonald).

In Belfast, Ryan’s Bar and Restaurant scooped Best Big Idea; Shiro was named the winner of Best Marketing Idea; The Albany won Best New / Improved Pub and The National Grande Café won Best Pub Week Event. Further afield, the Adair Arms in

Ballymena was awarded the Best Hotel Bar title; Clare Johnston of The Railway Arms in Coleraine was crowned Best Barperson in association with Sunday Life; Sallys of Omagh clinched Best Charity Event; The Maghera Inn in Castlewellan won the Best Food title; and The Wild Duck Inn in Portglenone picked up the Best Entertainment award.

“Pubs of Ulster’s Pub of the Year Awards recognise and reward

excellence and the important contribution local pubs make, not only within their own communities, but to the hospitality industry as a whole,” said Mark Stewart, chairman of Pubs of Ulster. “This year we received our highest level of entries to date. The high standard of our finalists is a clear indication of the increasing professionalism and quality of pubs right across Northern Ireland.”

Finance Minister Simon Hamilton (left) and Pubs of Ulster Chairman Mark Stewart (right) congratulate Andrew Gedge of The Goat’s Toe.

Belfast City Airport welcomes new Barcelona route From left, Regional Development Minister Danny Kennedy joined Brian Ambrose, chief executive of Belfast City Airport, to welcome the news.

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eorge Best Belfast City Airport is adding a new route to its portfolio, with European airline Vueling set to commence a twice-weekly service to Barcelona in May 2015.

The low-cost, yet full-service airline, which is part of Willie Walsh’s International Airlines Group (IAG), has ambitious plans for growth with Belfast City Airport being one of a number of new routes from its Barcelona El Prat base announced.

The arrival of Vueling in Northern Ireland is a

significant opportunity to attract additional inward tourism to the region.

“It remains our aim to attract new airlines to Northern Ireland and facilitate more direct European routes from Belfast,” said Brian Ambrose, chief executive of Belfast City Airport. “We are therefore delighted that Vueling has chosen to include Belfast City Airport as one of a select few UK airports in its plans to expand its network.

“The hugely popular European airline, which carries a high percentage of business travellers, has an extensive network with over 100 destinations across Europe including Paris, Brussels, Rome, Madrid and has a growing presence in Russia, North Africa and Scandinavia.

This is a very exciting opportunity to work with Vueling, whose strategy is to partner with airports that have high levels of customer service and are aimed at business travellers.”

Food tourism conference set for February 3

Niall Gibbons, CEO of Tourism Ireland, said: “Today’s announcement by Vueling is good news for tourism to Northern Ireland. We look forward to co-operating with Vueling to maximise the promotion of this new service from Barcelona. As an island, the importance of convenient, direct, non-stop flights cannot be overstated – they are absolutely critical to achieving growth in inbound tourism.”

In August 2013, IAG announced its plans to deploy an additional 120 A320s to Vueling between 2015 and 2020, with the airline expected to be one of Europe’s largest low cost carriers by the end of 2014.

Belfast International Airport has also added a number of routes, with easyJet launching a new Split route from May 2015 and Thomas Cook Airlines offering new Belfast flights to Las Vegas, Cuba and Fuerteventura.

Belfast City Council is on a gastronomic roll and will be hosting a food tourism conference on Tuesday, February 3 in St Georges Market. For more information, go to www.nigoodfood.com.

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New Belfast restaurant creates 35 jobs

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ratelli, a new Italian restaurant and bar concept and brand, has opened in Belfast as part of an overall city investment of £500,000 by Galgorm owners Tullymore House.

The site, which formerly housed the Malt Room Bar & Restaurant, has undergone a major refurbishment programme and includes a restaurant set over two floors, with the ground floor seating 100 covers with an open style kitchen and the first floor featuring one large function room/restaurant for seating 100 covers. Plans are also in place to extend outside, with a terraced area opening in spring Johnny Glass, head chef at Fratelli, is pictured 2015 to seat approximately 40 covers. with Michael Johnston, general manager; Beth The opening of Fratelli Belfast, and creation Swindlehurst, sales and marketing manager; and of 35 new full and part-time jobs, represents a Colin Johnston, project manager. total investment in Belfast’s hospitality sector of more than £500,000.

The new Fratelli restaurant and bar will serve a range of traditional quality, affordable Italian dishes in a modern family-friendly setting under the guidance of new Head Chef Johnny Glass.

Glass hails from The Old Schoolhouse Inn in Comber, which earlier this year was one of three Northern Ireland restaurants to receive a Bib Gourmand award in the coveted 2015 Michelin guide.

“We’re delighted to announce this significant investment in Belfast, which we believe will go some way to support the growing demand for quality food, drink and entertainment in a city which is making a big name for itself in terms of tourism and hospitality,” said Colin Johnston, project manager overseeing the launch of the new restaurant.

“Spread over two floors and carefully-designed to reflect the concept, brand and quality which drives the Fratelli name, the new restaurant is superbly-located in one of Belfast’s best-loved locations, Great Victoria Street, which is a major hub for tourists, commuters and shoppers.

“With the capacity to serve 200 diners at any one time, and under the stewardship of one of Northern Ireland’s most experienced culinary experts, Fratelli will bring to Belfast a brand new twist on quality Italian cooking. The unique menu will feature Italian cicchetti (tapas), rustic Italian main courses, pizzas and an extensive kids’ offering, as well as serving traditional cocktails and a large Italian wine selection.”

Tullymore House owns the award-winning Galgorm Resort and Spa, and is currently developing a £12m hotel project in the Scottish Mutual building in Belfast city centre. A new £10m extension to the Ballymena-based Galgorm Resort and Spa is expected to be completed next year.

The Beech Hill lifts Hotel of the Year 2015

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Patsy O’Kane is pictured, right, receiving her Hotel of the Year 2015 award from Georgina Campbell.

he Beech Hill House Hotel in DerryLondonderry has been named Hotel of the Year 2015 at the 2015 Georgina Campbell Awards hosted recently by Bord Bia in Dublin.

Georgina Campbell publishes independent hospitality guides covering all-Ireland, and assesses hotels, country houses, guesthouses, restaurants, pubs and cafés annually.

Proprietor Patsy O’Kane is described as ‘a perfect example of the hands-on proprietor, totally committed to developing the best aspects of this interesting hotel and making the guest experience memorable.’

The property was also commended for its ongoing plans and improvements, and quality food sourced from its own walled garden.

Harry’s Shack in Portstewart was, meanwhile, named Newcomer of the Year 2015. An offshoot of Harry’s Restaurant in Bridgend, Harry’s Shack features a menu rich with local shellfish, fresh fish from Greencastle, local meats and fresh seasonal produce grown by Noel Doherty in his walled garden at Burt. Derek Creagh is head chef of both restaurants, and ‘the cooking is simply brilliant, memorable for its freshness, flavour and colour’.

United Wine Merchants toasts Christmas with Crabbie’s Mulled Wine

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nited Wine Merchants is re-launching the limited edition Crabbie’s Mulled Wine this Christmas, as an extension to the already hugely successful Crabbie’s brand from Halewood International.

Crabbie’s Mulled Wine taps into the growing consumer demand for products with quality Ginger and Spices at their essence, particularly during the festive season.

It is ideally served warm in a tall glass with cinnamon sticks and citrus peel garnish to create a perfect winter warmer. Crabbie’s Ginger Mulled Wine uses the same special recipe that gives the rest of the Crabbie’s family their unique taste. The combination of quality ruby wine, ginger, cinnamon, cloves and citrus fruits offers a Crabbie’s twist on the traditional festive mulled wine. It can also be enjoyed the ‘Crabbie’s way’ by pouring it over a mince pie creating a unique dessert option for winter evenings.

Crabbie’s Ginger Mulled Wine is packaged in a 70cl glass bottle with an ABV of 12%.

“In the run up to the festive season, both the take home and on trade are looking for credible branded products that will offer retailers the opportunity to make significant incremental sales,” said Emma Haughian, brand manager at Crabbie’s. “Ginger serves perfectly as a warm drink and Crabbie’s Mulled Wine offers a festive option for consumers looking to ‘trade up’ to an indulgent premium product in the on trade and a festive impulse purchase in the take home market.”

The re-launch will be supported by the national Crabbie’s campaign plans as well as sampling and in-outlet support For more information please contact sales@unitedwines.co.uk or call 028 38316555.

Penfolds named Australian Producer of the Year at London Event

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enfolds has been named Australian Producer of the Year by the International Wine and Spirit Competition (IWSC) at an awards dinner held recently in London. In addition, Penfolds also received the Trophy for best Worldwide Fortified Wine, awarded to Penfolds Grandfather Rare Tawny.

“It’s a proud moment for the Penfolds winemaking team to be recognised by the IWSC, particularly given the number of high quality wines entered from across Australia and the world. We’re honoured to be recognised in this competition particularly in our 170th year,” said Peter Gago, chief winemaker at Penfolds.

It’s the second major international wine competition award in 2014 for Penfolds. Earlier this year, the winery collected the Len Evans Trophy for consistency over a five-year period at the International Wine Challenge. These accolades also come after the winery received Wine Enthusiast (US) magazine’s New World Winery of the Year award in January and more recently Peter Gago was named 2014 Gourmet Traveller Wine (AUS) magazine’s Winemaker of the Year, and recipient of the Len Evans Award for Leadership by the title.

For more information on Penfolds, please contact your Woodford Bourne representative or call us at 028 9267 3316.

WKD sponsors feature race at Down Royal

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KD, Northern Ireland’s no.1 RTD(1), once again sponsored the feature race on the first day of this year’s Northern Ireland Festival of Racing.

The WKD Hurdle took place on October 31, offering a highly soughtafter £50,000 in prize-money.

The two-day meeting attracted 5,000 spectators to historic Down Royal and was viewed by some 2.5 million race fans on TV. Little King Robin, ridden by Mark Walsh and trained by Colin Bowe, finished the prestigious race first to claim the winning purse.

WKD promotions around the Halloween event included highly visible branding around the course and in the stands, Halloween-themed POS materials and a special WKD bar on site, while the WKD promotional team was on hand to ensure festival-goers had a great time.

“We were thrilled to once again be associated with such a high-profile event in the racing calendar,” said Debs Carter, marketing director - Alcohol at SHS Drinks.

“The WKD Hurdle was a highlight of the Festival, with the Halloween timing adding an extra party feel to the whole occasion.”

1Source: Nielsen NI On Trade Audit RTD category Pictured are Brendan Loughran, SHS Drinks Sales Controller, Ireland left volume (L) & value (£) share, MAT January 2014, and Mike Todd, general manager at Nielsen Scantrack NI Take Home RTD category volume Down Royal Racecourse, right (L) & value (£) share MAT to 11.10.14

chef profile

Chef profile John Ferris speaks to Kieron Donnelly, head chef at The Ivory Restaurant & Bar

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ichael Deane and Derek Creagh, says Kieron Donnelly, were the two chefs to really help shape his career. Now head chef at the Ivory in Victoria Square, Donnelly spent five years working for Deane.

“I met Michael Deane and asked how long it would take to get up the ladder and he just told me everyone

was different,” says Kieron.

“I started off as commis chef for six months then chef de partie and, another six months after that, I was junior sous. Then I opened Deane’s Deli and was head chef there.

“Back over at Deane’s again six months later but altogether I was with Deane’s for about five years. I was a proper Deane’s boy.”

Aged just 23 at the time of Deane’s

Deli, Donnelly says he was “probably the youngest head chef Michael Deane ever had”.

“I would definitely say Michael [Deane] and Derek Creagh who worked in the Fat Duck – were the guys who gave me the passion to keep going and keep driving on. They were the main chefs who pushed me on to believe I could do it.”

Donnelly started out working at the Oxford Exchange when it first opened in the late 1990s.

“As KP, it was all about getting through school as part time. My visions when I was a kid of growing up was that I’d have a suit, pencil pushing somewhere in business. I never expected to be standing here now wearing whites, but that’s how life goes. It’s more of a vocation than a job.

“Back then when I was still at school, the longer I was a KP the more they were pushing more chef jobs on to me and I started to realise I could do the job better than a lot of the guys in there. I asked them to take me on and they took me on as a commis chef.”

The rest, as they say, is history. After the Oxford Exchange and five years with Deane’s, Donnelly moved to The Merchant Hotel.

“I was a sous chef in The Merchant and, from there, I started to realise there wasn’t much more people could teach me but I went to James Street South for a year and a half. I worked with all the top boys in the city.

“I was then head chef of a Uel’s on the Lisburn Road. It was a wee 30-seater fine dining restaurant but I worked my life out in there. I was starting at 7am in the morning and not finishing until 1am seven days a week.

It was putting my head away.”

Five years ago, the opportunity to

take on the Ivory was one that had him initially concerned.

“When I first came here, I was a bit put off by the idea because it was in a shopping centre. But when I got up inside and looked about, I could see the potential.

“From five years ago, I’ve built it up to what it is now. I came here and was given the opportunity to run with what I wanted to run with. I’ve known Fisnik [the Ivory’s manager] since James Street South and prior.

“It’s brasserie style food, but highend brasserie. Back to classic French with a modern twist is what you’ll find in here. It’s the way I was trained so it’s grown from what I was taught.

It’s alright saying you can do the job but the extra bit comes from time and experience and knowing what goes together.”

Saturday nights at the Ivory now feature live music, previously Martin John McCafferty was the entertainment. However, the Derry man was brought in to replace a member of Jack Pack – a swing group that Simon Cowell signed up to a five-year deal after the 2014 Britain’s Got Talent.

“We’ve good entertainment on Saturday nights with music with the Saffyre girls – they’re going places too.

“The guy I work for – Brian Stockman – he’s a great entrepreneur and he’s looking at possibly somewhere in Dublin or another place in Belfast and I’ll probably be the executive head chef and open the other places for him.

“I don’t know where that is at the minute but every year in here we’re building and building and getting busier and busier. This place is unique – there’s nowhere else like it in town.”

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drinks trade

Mourne Seafood Bar Specialising in classic seafood dishes sourced seasonally and locally, Mourne Seafood Bar in Belfast has plans to push al fresco dining alongside the Bank Square redevelopment, says chef and co-proprietor Andy Rea. WHEN DID YOUR RESTAURANT OPEN AND WHAT INSPIRED YOU TO OPEN IT? August 2006. I used to work in Martha’s Vineyard in the States and it’s similar to here, a small island with great fish, so it would be a shame not to open a fish restaurant.

TELL US ABOUT THE SPACE YOU HAVE. Located in Bank Square in Belfast, next door to Kelly’s Cellars, the main restaurant is on the ground floor with additional seating on the first floor.

Also located in the same building is the Oyster Bar, a wet fish shop and the top floor is home to Belfast Cookery School.

WHAT FEEL ARE YOU AIMING FOR? Casual and tasty food at an affordable price, with a big dollop of great hospitality.

WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? We have a set menu of classic dishes such as oysters, fish ‘n’ chips, seafood chowder, crab claws and smoked salmon alongside a wide selection of daily specials including fresh whole fish. The menu is dependent on what’s in season, and what’s available fresh from our suppliers.

DOES YOUR MENU CHANGE OFTEN? The classics remain unchanged, and the specials change daily.

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WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? The menu is based on whatever has landed at the port, and we use a local organic farmer Drew Frazer for our vegetables. So, we see what we have from the catch and what’s fresh before writing our menu and then start to get creative.

WHAT IS YOUR FOOD SOURCING POLICY? As much as we can to have everything local and organic; from Whitewater Brewery to the fishing port of Kilkeel, everything is sourced from a short distance away.

WHO ARE YOUR CUSTOMERS? A wide variety of people who love fish from locals and tourists and some people who travel far and wide to specifically dine at Mourne.

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Our biggest challenges to date are VAT and rates. We are faced with 20% VAT compared with 9% on food in ROI. In the city centre of Belfast, we are paying the same rates as Westminster in London and yet we have to still provide competitive pricing for our customers, train and retain staff. With the forthcoming elections, we might see additional holiday entitlement and a rise in minimum wages that will impact on our businesses.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We play on the fresh aspect of our business and seasonality. Literally when the catch comes in, we work with our suppliers to get the best selection to create our menus. Every day the specials menu changes, so you are guaranteed to try something different than the day before.

HOW WAS TRADE IN 2014?

Our trade was really strong, boosted by an influx of tourists to Belfast.

Tourists are our biggest driver and there’s been a redevelopment of Bank Square in Belfast, which has really

rejuvenated the area outside our restaurant.

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING IN 2015?

The Bank Square redevelopment will enable us to push al fresco dining.

We’ve seen several beer gardens pop-up in Belfast recently and we will get on board with something similar so people can enjoy great food and atmosphere in the area.

Mourne Seafood Bar 34-36 Bank Street, Belfast www.mourneseafood.com twitter.com/mourneseafood

food news

Brake hosts cross-border foodservice event

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ver 30 Irish food and drink companies have taken part in the country’s first ever cross-border initiative between Northern Ireland’s Regional Business Development Agency, Invest Northern Ireland, and Ireland’s Food Board, Bord Bia. Hosted by Brakes, a dedicated supplier to the foodservice sector in Ireland, the Brakes Innovation Day provided a unique opportunity for suppliers to showcase Pictured at the Brakes Innovation Day in association with Bord Bia and their products to a panel of Invest Northern Ireland are Maureen Gahan from Bord Bia, Cathal Brakes buyers from across and Louise O’Donohue of The Penny Loaf Co. and Courtney Radcliffe, the hospitality and catering marketing manager at Brakes. industries. The panel judged products from each supplier, scoring them on their innovation, taste and quality.

The winning product, yeast-free mini soda breads from the Penny Loaf Co in Tullamore, will be listed by Brakes UK and Brakes Ireland while runners up M&D Bakery’s Waterford Blaa range and Loughanes’ Stout and Leek sausages will be listed with Brakes Ireland.

Speaking to attendees at the event in Dublin’s Griffith Colllege, Ian Wilkinson from Invest Northern Ireland said Ireland’s food export industry continues to experience good growth and stressed the importance of commercial innovation to create export opportunities for local producers.

Brakes UK and Brakes Ireland currently list over 140 Irish suppliers, with more than £80m of Irish products exported to the UK market through Brakes UK every year.

“Food provenance and innovation is of huge importance to us and we are committed to supporting local suppliers,” said Ken McMeiken, CEO of the Brakes Group. “The Innovation Day was designed to provide a platform for our customers to meet with Irish suppliers in person and become more involved in the product selection process.”

Previously known as O’Kane Foodservice, the company was purchased by Brakes in 2008 and operates depots in Dublin, Galway, Cork, Lisburn and Strabane.

First Chefs’ Academy students graduate

Thirteen chefs recently graduating for the first Chef’s Academy are pictured with representatives from Unilever Food Solutions and the Compass Group.

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his September saw Compass Group Ireland’s first generation of culinary students graduate from its Chefs’ Academy.

Selected from 50 applicants, 13 culinary creatives undertook a six-month course designed by Compass Group’s executive chef Mark Anderson and Unilever Food Solutions’ business development chef Mark McCarthy to develop their cooking skills.

The monthly training sessions and one-day workshops took place in Unilever Food Solutions’ test kitchen at City West, Dublin and covered a range of culinary topics including preparing, cooking and finishing dishes using classic and new methods.

All graduates received their certificates for completing the course and will return to complete their Certificate in Nutrition Cooking as the next stage of their development.

“Creating a positive approach to development, facilitating the sharing of knowledge and celebrating a learning culture are all elements of Unilever Food Solutions’ ethos,” said Mark McCarthy, business development chef at Unilever Food Solutions. “We were delighted to partner with Compass Group on delivering such a valuable educational tool.”

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hospitality hero Michael Browne with Hospitality Review NI Manager Nicola Daly.

Hospitality Hero 2014 Michael Browne, just retired as marketing manager at Dillon Bass, was crowned as Hospitality Review NI Hospitality Hero 2014 at this year’s Hospitality Exchange Gala Ball.

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his year’s Hospitality Hero recognised a well-known industry figure, whose passion and enthusiasm for the industry is reflected in his years of service and the respect he commands throughout the trade.

Michael Browne has dedicated the majority of his working career to the local hospitality industry and, before his recent retirement, had been with Dillon Bass for 35 years dating back to Irish Distillers before it joined forces with Pernod Ricard and Möet Hennessy in 1990.

Hospitality Review NI Manager Nicola Daly presented the award to Michael at the Gala Ball, held in the Europa Hotel this year, with the introduction, “you only have to mention this person’s name to be greeted with a smile and a story about either an industry night out or about a trip away.”

Known as a walking encyclopaedia of drinks industry knowledge, Michael has been described as the ‘daddy of the company’ at Dillon Bass, in an office full of girls.

His career has taken him around the globe to vineyards in the USA, Australia, South Africa, Argentina, his favourite destination Chile, and of course the Champagne region for Veuve Clicquot, to name a few.

Before his retirement in October, Michael said: “One of the most satisfying things about being part of Pernod Ricard is it’s decentralised, and we can use our entrepreneurial skills to develop our business and grow our brands in ways best suited to the local market. In that sense, you can see the rewards more readily.

“For me, the biggest pride has been to see the growth of Jameson over the

years; not that I’m personally responsible for it all. When I joined, production of whiskey in Ireland was less than 1 million cases annually but now Jameson alone is closing in on 5 million cases. It’s just satisfying to see that whole category growing dynamically in almost every country.

“This company has given me tremendous opportunities to travel and I have been lucky to visit almost every wine producing country in the world.”

Michael said he will miss his colleagues at Dillon Bass, many of whom are friends, and is looking forward to travelling and spending more time with his grandchildren.

“For me, the biggest pride has been to see the growth of Jameson over the years; not that I am personally responsible for it all. When I joined, production of whiskey in Ireland was less than 1 million cases annually but now Jameson alone is closing in on 5 million cases.”

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Maximise your most important selling opportunity

£13.99 RRP*

10x 440ml £10.99 RRP*

£13.49 RRP*

£11.99 RRP*

10x 440ml £9.99 RRP*

£15.99 RRP*

12x 440ml £9.99 RRP*

ANY 2 FOR

£4.00 RRP*

*RRP = Recommended Retail Price

98001930.indd 1

The BAILEYS, CAPTAIN MORGAN and SMIRNOFF words and associated logos are trade marks. © Diageo Ireland 2014.

The PARROT BAY, GuINNESS, HARP and SMITHwICk’S words and associated logos are trade marks. © Diageo Ireland 2014.

MAKE SURE YOU MAXIMISE THE CHRISTMAS SELLING OPPORTUNITY Christmas is the biggest selling period of the retail year with over £40m in retail sales value.*

SHOPPER NEEdS AT CHRISTMAS

HOSTING, GIFTING AND ATTENDING FESTIVE PARTIES ARE THE THREE PRIMARY OCCASIONS ON Shoppers’ MINDS when shopping for alcohol at CHRISTMAS. Diageo has a range of premium brands, value offers and display solutions to help you meet these needs, over this key selling period. MAKE THIS CHRISTMAS YOUR BEST IN SALES YET!

HOSTING

Shoppers want to be the perfect host by giving their guests great drinks made with world class brands: Help shoppers find these brands quickly with clear displays of category leading brands such as SMIRNOFF and GORDON’S. Maximise the impulse opportunity by displaying innovative drink solutions such as Parrot Bay and SMIRNOFF Pouches to surprise guests. Value is always important so don’t forget to feature clear, visible pricing on displays.

GIFTING

‘Tis the season of giving. Whether it is a traditional ‘bottle’ or a token of appreciation, alcohol is always a popular gift at this time of year: Diageo offer a range of highly profitable gifting options for your shoppers. Stock the premium DIAGEO RESERVE range of KETEL ONE and TANQUERAY for shoppers looking for something special.

BUSHMILLS and BAILEYS always make fantastic gifts and offer great retail margins! Contact your local Diageo representative for display and gift bag solutions.

BAILEYS Chocolat Luxe is a perfect premium gift for real chocolate lovers!

PARTIES

Festive parties are all about fun and beautiful mixed drinks. Shoppers want inspiration on drinks, value for money and convenient drink solutions when shopping for parties.

Shoppers are willing to pay more for convenience so make sure all stock is clearly price marked: 86% of shoppers trust PMP over price on shelf** 44% of consumers are more likely to buy on impulse if the product is price marked** Finally, ensure you are well stocked with a mix of the top brands: 21% of shoppers will switch retailers if their brand of choice is not available*** Diageo have a range of great value offers to help attract shoppers on great party brands such as CAPTAIN MORGAN, along with new innovation such as SMIRNOFF Gold. You can help inspire shoppers to make their own world class drinks by stocking DIAGEO RESERVE brands.

Don’t forget to visit THEBAR.com for great drink ideas to feature in store this Christmas.

*AC Nielsen NI scanning Nov/Dec 2013 **HIM!, 2011; Diageo Shopper Understanding Research 2011 *** ECR Ireland Research 12/11/2014 09:33

drinks news

WORLD CLASS competition showcases Diageo luxury spirits portfolio

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ORLD CLASS, the prestigious and respected mixology competition, has returned to Ireland for 2014-2015. The year-long journey of qualifiers and heats will see Ireland’s best and most talented bartenders compete to represent Ireland at the WORLD CLASS Global Final in South Africa in July 2015.

The elite competition is a celebration of contemporary cocktail culture, bringing together the best bars, the most iconic bartenders and the most exquisite spirits from around the globe. It will showcase the Diageo luxury spirits portfolio, including KetelOne, Cîroc, Zacapa, Tanqueray, Bulleit and Johnnie Walker.

A WORLD CLASS Fundamentals of Flavours event recently held in The Liquor Rooms, Dublin, was well-attended by the hospitality trade.

Peter O’Connor (Diageo); Andrew Dickey (Apartment); and Max La Rocca (World Class Ambassador Western Europe).

George Roberts (Diageo) and Conor Chase (Diageo).

Kyle Sheridan (Drury Buildings) and Wayne Hegarty (No Name Bar).

Stay cosy with Kopparberg Spiced Apple this Christmas

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wedish brewery Kopparberg has turned its attention to the colder months ahead with the introduction of Kopparberg Spiced Apple this Christmas.

By blending their original apple cider recipe with the seasonal taste of spiced cinnamon, you can now experience a new taste of Christmas. This unique recipe offers a genuinely different taste to what is already available. The warm, woody aroma fused with a perfectly balanced sweetness, is the perfect combination to keep you warm this winter. The cider can be served over ice, or warmed to deliver a seasonal treat.

The cider will be available via off-trade retailers where Kopparberg will be encouraging consumers to taste the mulled serve through sampling and in-store media. Selected pubs and bars will also receive ‘Keep Cosy Kits’, which includes a wooden style urn, Kopparberg mugs, as well as additional serving suggestions.

Marketing Director at Richmond Marketing, Niall McGrath says: “There has always been a gap in the cider market for a winter variant and with the success of our limited trial in 2013, we have decided to roll Spiced Apple out to a wider audience in 2014. This roll out will be supported by a PR and sampling campaign over the winter months.”

Kopparberg’s Warm Spiced Apple Cider is available at Christmas Markets around the country including City Hall in Belfast, Stephen’s Green in Dublin and Eyre Square in Galway. You will also find it in a select number of pubs across the country.

So this Christmas, when you step in from the cold to enjoy a drink, stay cosy with Kopparberg’s Warm Spiced Apple Cider.

The Kopparberg range also includes Cloudberry, Elderflower & Lime, Mixed Fruit, Pear, Strawberry & Lime, Naked Apple and Raspberry.

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q&a

A Day in the Life Gary Clarke, customer services manager at Tennent’s NI HOW DID YOU GET INTO THE BUSINESS? Inspired by working part-time student jobs in hotels, I opted to study Hotel & Catering Management to Masters level. Afterwards, amongst a number of management roles I took within the licensed trade and retail sectors, I worked for a company which was responsible for the bars, clubs and retail operations of a leading London university. We got such consistently good customer feedback for my team that the university recruited me for a dedicated service development role, working to make the organisation as a whole more customer-centric.

HOW LONG HAVE YOU BEEN IN YOUR CURRENT ROLE? I started my new position with Tennent’s NI this summer.

WHAT IS YOUR BACKGROUND? I have specialised in customer service management and love learning and putting knowledge into practice. When I studied for my MBA, I enjoyed exploring strategic human resource and organisational development, so much so, that I went on to do a Masters in Human Resource Development. I really got to put that knowledge into practice when I worked as assistant director of customer service at an international University; my last role before taking up this current one with Tennent’s NI.

OUTLINE A TYPICAL DAY No one day is ‘typical’ but, as part of the senior management team, we regularly meet to review performance and priorities. Currently I’m working closely with a customer research agency who are conducting the company’s largest ever piece of customer research, focusing on satisfaction with our service delivery. I’m also spending time planning an ambitious programme of focus groups, which will help us drill down on customers’ future needs and expectations, helping me to develop a clear service strategy for the business over the coming years. Visiting customers is also important for me to ensure they know that, although we’re a big company, they can always contact me personally about service issues.

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WHAT ARE THE BEST PARTS OF YOUR JOB? Getting to meet our customers and hearing about their customer experience – whether it’s good or bad. Obviously, positive feedback is great, but that alone doesn’t help us to continually improve. I also enjoy working with key stakeholders across the company to enhance our ways of working to make sure we can add value to our customers businesses by offering a service that is both value for money and best in class in terms of customer experience.

WHAT DO YOU FIND THE MOST CHALLENGING? My role is an all-Ireland one, but, with the best will in the world, I can’t be in all places at the same time. It can make it difficult to affect change simultaneously with geographically dispersed teams so sometimes we adopt a phased approach so that we can give the required one-to-one support as we introduce new initiatives. Face-to-face contact is crucial for ensuring high standards and building strong relationships with colleagues and customers.

PROUDEST MOMENT TO DATE? I recently heard that a customer service change project I led in my last university role had been shortlisted for a 2014 national award. I had been tasked with developing a new approach to deliver customer services for students at our campuses in London and around the world, creating a new team of dedicated and knowledgeable staff. The team delivered a consistently high standard of customer experience, and achieved an independent student satisfaction rating of over 90%. Armed with that experience, I think I can help further improve customer satisfaction with our service here at Tennent’s NI.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I’m an enthusiastic photographer and can often be found going out at weekends taking photos in some of the most beautiful areas of Ireland – it’s very calming and just what I need before getting stuck in to the next working week!

drinks news

Wine Wizard!

Ciaran Meyler

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any people fear and get really worked up about what should be the most enjoyable day of the year. Friends and family are home and everyone’s in good spirits.

However, too often, we get stressed out about what to have for dinner and what wine to serve with it. When matching food and wine, just keep it simple; the lighter more delicate the flavours on the plate, the light the style of wine, the more richly fattier the food the more full bodied and robust the wines. So fear no more, I have simplified things for you all and put together the perfect wines for Christmas.

Here’s the perfect running order for Christmas Day Morning: Christmas calls for celebration so spoil your loved ones, make them breakfast in bed with smoked salmon and scrambled eggs, served with a Bellini (2 teaspoons of Peach Puree toped up with Prosecco Riondo Frizzante) or a small glass of Lanson White Label NV or Bollinger Special Cuvee Champagne.

If you’re on a budget try a bottle of the outstanding McGuigan Premium Release Chardonnay Pinot Noir.

Off to church with a glow in your cheeks. Don’t forget to stick the turkey in the oven.

Back to the house and invite the neighbours in for some Crabbies Mulled Ginger Wine, inner central heating and simple to prepare, served with mince pies.

Everyone help out with the veg prep and pour yourself a glass of Santa Rita Reserve Sauvignon Blanc or The Crossings Marlborough Sauvignon Blanc. The aromatic full vibrant flavours of the Sauvignon grape will refresh your palette and keep you going.

The Christmas Dinner: Starter: Prawns or salmon are best served with a full flavoured Chardonnay; the best example is Ropiteau Chablis or Indomita Gran Reserva Chardonnay or if you prefer something different try Marques de Caceres Duesa Nai Alberino from Rais Baxies or MT Semillon Blanc (Neil Mc Guigan John Torode joint venture wine).

Soup is difficult to match, just continue with the first wine.

Main course: Turkey and ham with all the trimmings. Turkey is quite dry so if you prefer red wine choose a light red with very little tannin, Pinot Noir or Gamay grape. Ropiteau Fleurie, Ropiteau Les Plants Noble Pinot Noir, Chanson Bourgogne Pinot Noir or The Crossings Marlborough Pinot Noir are all perfect.

If you prefer white try a full bodied Chardonnay, Nederburg Wine Masters Reserve or Chanson Vire Clesse will be an excellent match. If you’re feeling adventurous, go for a white, Rhone, Guigal Cotes du Rhone Blanc (60% Viognier) floral fruit bomb with steely dry finish.

Roast Duck: Big red such as Maques de Caceres Reserva from Rioja or top new world red Santa Rita Medalla Real Cabernet Sauvignon. If you prefer white with duck, try an off dry Chenin Blanc from Drostdy-Hof. Roast Beef: Shiraz, Cabernet or Tempranillo will do the trick. Tempus Two Vine Vale Shiraz or Nederburg Cabernet Sauvignon. Rioja also works well with Beef; any wine from the Marques de Caceres range will complement roast beef.

Lamb: Must be red Cabernet or Merlot based; try Tempus Two Cabernet Merlot and E Guigal Cotes du Rhone wines will be exception; Nederburg Cabernet or Chilano Merlot if you’re counting the pennies..

Nut Roast: Medium-priced red, Marques de Caceres Crianza Rioja or Dona Paula Malbec will help this go down.

Desserts: Any one of a superb range of 1/2bts of dessert wine. Nederburg Late Harvest from South Africa, Tempus Two Botrytis Semillon from Australia, the ultimate way to cleanse your palate at the end of a meal.

To finish off the meal (finish you off also): Retire to the sofa with a large glass of Taylor’s LBV Port or, if you’re pushing the boat out, Taylor’s Vintage 2003.

St Stephens Day - Repeat as per Christmas Day.

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By Ciaran Meyler

Wines for Christmas 2014

Sign a

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wo bartenders moved one step closer to winning a trip of a lifetime to Atlanta, Georgia to visit the World of Coca-Cola. Nathan Evans from Mary’s Magherafelt and Dale Johnston from The Hillside Hillsborough emerged as the Northern Ireland winners. They showed their creativity and passion in demonstrating the six steps to perfection of the Coca-Cola Signature Serve Northern Ireland regional heat hosted by Café Vaudeville last month.

Carl Hughes, Café Vaudeville

Coca-Cola event girls

There will be four regional heats in total with the others taking place in Dublin, Cork and Galway and a grand total of eight finalists competing with their own Signature Serve incorporating the six steps, at an all Ireland final in January 2015.

Over the course of 2014 the importance of the CocaCola Signature Serve has been important in driving the experience and quality of the soft drink for consumers. The competition and interaction with the trade has made the education of the perfect Signature Serve a fun process to be involved in and proved to be the pinnacle in winning with bar staff across the country.

The Six Steps: 1. Dripmat facing consumer on bar 2. Georgia green glass filled to top with ice 3. Pop a 200ml Coca-Cola open 4. Fill the glass at 45 degrees 5. Garnish with lemon or lime 6. Present glass on drip mat with bottle beside.

Crowd enjoying the atmosphere

Tori McKinstry & Aaron Sergeant

Niamh McAlduff, Aaron McCann & Chloe Kelly

Catherine Donnelly, Secrets Magherafelt; Dermot O’Donnell, Coca-Cola & Aimee McGuckin

n ature Serve Tess Hamilton Curran, Sallys, Omagh

Dale Johnston, The Hillside, Hillsborough

Brian Maher, Coca-Cola Hellenic, national customer manager Licensed Trade

“The Coca-Cola Signature Serve has been a great platform to reconnect with the trade and work alongside bar staff in creating the ultimate experience for consumers.

The Belfast event showed us the creativity and dedication that many put in to their craft”.

James McAlister, The Parlour, Belfast

Nathan Evans, bar manager, Mary’s Magherafelt

Nathan Evans, Mary’s, Magherafelt and judges

“I’ve done loads of cocktail competitions in the past and this competition was so much different and so much fun to take part in. I’m excited for Dublin in the New Year to see what the other competitors come up with.

If it’s anything like Belfast, it should be an entertaining and fun-filled night.”

Dale Johnston, bar supervisor, The Hillside Hillsborough

“During my act I set out to entertain but also to educate the spectators on the origins of Coca-Cola and its creator, Georgian pharmacist Dr. John Pemberton. I put a lot of hard work and time into developing both my act and my favourite combinations to complement the flavour of Coca-Cola.”

Peter Hughes, Customer Marketing Manager Licensed Trade Coca-Cola; Nathan Evans, Marys, Magherafelt; Dale Johnston, Hillside, Hillsborough & Danielle Baker (Coca-Cola Signature Serve Brand Ambassador)

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drinks appointment

Michael Browne with Joanne O’Hagan.

A big glass to fill Joanne O’Hagan takes from over from Michael Browne as marketing manager at Dillon Bass.

WHEN DID YOU TAKE UP YOUR NEW POSITION? I have just recently joined the Dillon Bass marketing team – in September 2014.

WHAT IS YOUR CAREER BACKGROUND? The majority of my working career has been within the drinks industry.

My first position was working in an agency in Dublin managing below the line activity on a number of Diageo spirit and beer brands. Having gained an insight into the industry I took up a marketing position with Bass Ireland and spent almost 10 years developing their portfolio of beer brands.

After a short career break I returned to work as a self-employed marketing consultant offering marketing support to small independent retailers.

It was during this time that the opportunity arose to join the Visit Belfast team and work on the

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‘Backin’ Belfast’ campaign which was being developed to support Belfast businesses, in particular those involved in the evening economy. I jumped at the chance and ended up spending almost two years within Visit Belfast working on advertising campaigns to promote the city throughout GB and Ireland.

It was an exciting time to be working within tourism but ultimately I was drawn back to the drinks industry when the role as marketing manager in Dillon Bass became available.

WHAT ATTRACTED YOU TO THE POSITION WITH DILLON BASS? You just need to look at the portfolio of brands to see the attraction!

Dillon Bass have a fantastic range of premium, international brands such as Jameson, ABSOLUT, Hennessy and Havana Club.

I loved the recent work by the marketing team, for example in The

Cathedral Quarter where Jameson has so much presence and visibility.

I was also attracted to the fact that Dillon Bass is a local company with local values, but with the support and investment of international stakeholders – Irish Distillers Pernod Ricard and Moet Hennessy. This is reflected in our company culture where we are a close knit team, with customer service and relationships at the heart of the business.

WHAT DO YOU HOPE TO ACHIEVE IN YOUR NEW POSITION? I want to share our passion for our brands with consumers and customers.

HAVE YOU ANY SPECIFIC AREAS OF FOCUS OVER THE COMING YEAR? We will be continuing to focus on, and grow the Irish whiskey category.

Irish whiskey is enjoying a revival and

the category is growing year on year.

With Jameson we have the fastest growing Irish whiskey brand in the world, and an innovative premium Irish whiskey range with our Jameson Reserves and Midleton whiskeys. We will continue to work with the trade to educate and add value to the category.

We also have a number of very successful sponsorships – West Coast Cooler Fashion Week, Jameson presents at the QFT and our association with Belsonic and ABSOLUT. We want to continue to add value to these sponsorships in 2015 and use these platforms to reach our consumers.

WHAT INTERESTS DO YOU HAVE OUTSIDE OF WORK? I have a young family, three sons, which makes for a busy home life. I also enjoy the social side of the drinks industry – meeting with friends to sample and enjoy our great brands.

drinks news

Sproutstanding Xmas activity from WKD

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ubs and bars really have to work hard in order to secure all the extra business that they can over the Christmas period,” says Debs Carter, marketing director of alcohol at SHS Drinks, owner of WKD. “The best way to do this is to ensure that customers have a great time; people want to have fun over the festive season so outlets need to think ahead and gear-up to deliver memorable nights out.

“The key to success is to keep things simple so that at peak periods, when opportunities to maximise revenues are greatest, both sufficient staff and stocks are available to ensure that all the popular Christmas offerings and key drinks promotions can be fulfilled.

“This year WKD will be bringing a special festive flavour to proceedings with two great on-trade activities, both of which are designed to ensure that consumers have fun nights out with their friends. WKD is all about sharing great times with mates and the Christmas season is a key trading period for Northern Ireland’s no.1 RTD (1).

“Firstly, we’ve an enviable track record in providing amusing promotional giveaways and this Christmas we’ll be celebrating the humble Brussels sprout

by handing out WKD Sprout Hats with purchases. Requiring neither boiling nor steaming, the giant sprout hats will ensure that wearers stand out from the crowd and will generate a real talk-about factor in outlets. The textured green hats are set to be this season’s ‘must-have’ promotional item.

“Secondly, our festive WKD cocktail recipes will provide a simple way for groups of friends to enjoy WKD with complementing spirits and soft drink mixers.”

The four Christmas-themed suggestions include WKD Sprout of Order (WKD Green, raspberry liqueur, lemonade, ice) and WKD Sledgend (WKD Iron Brew, spiced rum, lemonade, ice). To help staff prepare and serve WKD cocktail pitchers quickly and effectively, a mixing guide is being provided. The guide instructs that each jug should be served with four glasses and informs that each serving contains approximately one unit of alcohol.

“Multi-serve cocktails are a great way to generate some in-outlet theatre and are a huge opportunity for WKD stockists, especially at peak trading periods,” says Carter. “WKD pitchers help make cocktails accessible to a wide audience and they are quick and easy for staff to mix. RTDs always

fare well at high-energy social occasions and jugs of WKD-based cocktails are a great way to up-sell at Christmas.

“It’s vital that licensees let their customers know about seasonal offers so we’re providing a comprehensive range of witty POS items to highlight WKD’s festive activities.”

Humorous sprout-themed promotional posters, hanging mobiles, table-talkers and menus will all raise smiles, while special notices will have spaces to communicate an outlet’s allimportant opening hours.

“With impactful WKD Sprout Hats and our range of seasonal cocktail suggestions, WKD is set to bring some extra-festive fun to on-trade outlets in Northern Ireland,” she says. “Christmas provides a great opportunity for pubs and bars to enjoy increased demand, and with our rate-of-sale-driving hat promotion and our sharing cocktails, we’re putting in place fun support which will seriously benefit both WKD consumers and WKD stockists.”

(1) Source: Nielsen NI On Trade Audit RTD category volume (L) & value (£) share, MAT January 2014.

Torode returns for McGuigan Wines event

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ecoming a regular fixture on the local scene, celebrity chef John Torode returned to Northern Ireland recently to host an exclusive dinner in partnership with McGuigan Wines at the iconic The Old Inn, Crawfordsburn.

Martin McAuley of United Wine Merchants, Guests were Carolyn Stewart and John Torode. treated to a glass of McGuigan Black Label Sparkling Rose on arrival and, over dinner, the Masterchef star discussed the dishes presented and revealed how and why he chose the McGuigan Wine varietals from his Australian homeland to accompany each.

During the intimate dining experience, United Wine Merchants showcased the exclusive new McGuigan MT Semillon wine, handcrafted in the Hunter Valley, Australia’s most visited wine region by Torode in partnership with IWSC International Winemaker of the Year, Neil McGuigan.

The meal also included Roast Rib of Grass-fed Irish Beef Daube, Ox cheek and Bone Marrow Dumpling paired with McGuigan Black Label Reserve Cabernet Sauvignon, and Chocolate and Salted Caramel accompanied by McGuigan Black Label Sparkling Shiraz.

A QR code on bottles of McGuigan Wines can be scanned by consumers for food and wine matching ideas.

DRINKSOLOGY launches new bi-monthly showcase

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RINKSOLOGY recently launched a series of new bi-monthly events, with the first gathering showcasing the best of Irish craft beer and cider.

Hosted in Established coffee in the Cathedral quarter, DRINKSOLOGY Mondays aim to provide trade customers with the opportunity to meet with brewers and sample the latest products.

For the launch evening, six craft brewers from across the island of Ireland were featured with attendees enjoying one to one tastings with the brewers, offering the opportunity to learn about the product and brewing process associated with each brand.

A wide range of beer and cider styles were presented with BRU Brewery, Kenmare, Blacks of Kinsale, Fulcrum and McGraths Premium Ales all showcasing their full range of products. Armagh based cider company Tempted? presented its award-winning dry, reserve, medium and strawberry ciders; with the family team behind the brand all in attendance to meet with trade customers. In keeping with the Irish theme for the evening, Keogh’s Potatoes also provided a selection of their premium crisps for guests to enjoy.

“Drinksology Mondays offer an informal setting for trade customers and those interested in the drinks industry to enjoy intimate time with drinks producers and like minded people from other outlets in the trade,” said Steven Pattison, owner of DRINKSOLOGY. “The one to one with each of the brewers we feel was beneficial for all parties with customers gaining valuable understanding of the process used to make each of the products along with the brewers themselves getting the chance to get some great feedback from the people selling their products on the frontline to consumers.”

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pubs & clubs news

Anthology NI buys Kremlin complex

From left, new owner of the Kremlin complex Anthea Wilson, director of Anthology NI, is pictured with her management team Daniel Allen, general manager; Tirzah Pollock, Kremlin manager; Adrian McClay, entertainments & PR manager; and Roisin Walls, Union Street bar manager.

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n one of the largest commercial deals seen in the Belfast licensed trade in recent years, The Kremlin Licensed Complex – including The Kremlin Club, Union Street Bar and The Shoe Factory Club – has been acquired by Anthology NI for close to the £3m asking price.

Formed in 2009 to lease and run the Kremlin Complex, Anthology NI has assumed full ownership of the iconic LGBT venues, including liquor licence, branding, copyrights, goodwill, fixtures and fittings with immediate effect.

The complex first launched with the Kremlin Club in 1999, and has since been

developed and expanded to become one of Ireland’s best-performing and bestknown licensed premises.

“In some respects it will be ‘business as usual’, for we will continue to nurture our superbly loyal customer base, providing weekly themed nights, famous music stars and drag acts and great value promotions,” said Anthea Wilson, director of Anthology NI. “Value will be a key theme for us as we move into this next exciting phase of our business development. We believe we already have the best value private hire in Belfast, and we will be launching a proactive marketing campaign to take our blend of value, quality food and entertainment, together with funky-stylish surroundings, to the widest possible audiences. We’ll be making venues at The Kremlin Complex available for private hire everything from cocktail classes, birthday and corporate events to Christmas parties.”

The complex is home to a range of luxurious bar spaces including The Green Room, a chic New York style bar on the second floor of Union Street suitable for up to 60 guests; Tsar, a cocktail lounge bedecked in Soviet-inspired décor suitable for catering for up to 80 guests; The Shoe Factory, an intimate candle-lit club for groups of up to 250 people; and, for larger parties or corporate gatherings of up to 700 people, The Kremlin itself.

“We trade seven nights a week, year round and our venues can all be immensely busy, so we will be carefully managing corporate hire so that it fits in with and complements our existing trade patterns,” said Wilson. “There has never been a better time to invest in this area and we look forward to the commercial opportunities which will be created with the opening of the new University of Ulster’s campus on York Street which is due to be operational late 2018. The Kremlin Complex is ideally positioned – in location, style and attitude – to play a lead role in what will be an exciting re-energising of this corner of the city.”

Tim Reid, director of Capital Markets at selling agent CBRE, said: “As the economic recovery continues to gather pace, so too have we witnessed strong renewed interest in the Northern Ireland hotel and licensed sector. The sale of the Kremlin demonstrates that there is appetite for larger pub lot sizes, where the premises have been well fitted and are underpinned by strong trading fundamentals.”

Beannchor announces £400,000 investment in new venue

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eannchor is opening a new cocktail bar and nightclub, Sixty6, in late November above its successful National Grande Café on High Street, Belfast. Representing an investment of £400,000, the completion of Sixty6 will create 60 new jobs.

The launch of the second phase of the Cathedral Quarter entertainment complex will complete a total investment of £1.1m by Beannchor in the venue, and the creation of 120 jobs (including 60 created when The National Grande Café opened in September 2013).

Set over three floors, Sixty6 will conjure the glamour of a classic Victorian Gentleman’s Club; bringing upper levels of the Grade B listed former National Bank building back to their former glory.

Original features including high ceilings with intricate cornices, carved wooden pillars, original doors and a distinctive wrought iron and stone staircase have been sympathetically restored. Plush fabrics, furnishings and fittings have been added to update the interior of the striking venue, which dates back to the 1890s.

On the first floor, an intimate cocktail bar will serve a range of innovative drinks seven nights a week. On the upper two floors, a nightclub will feature live DJ entertainment from Thursday to Sunday, with access to the venue’s exclusive rooftop terrace via the third floor.

“The launch of the National Grande Café in 2014 was an exciting development for Beannchor and Belfast’s social scene,” said Conall Wolsey, director of the Beannchor Group. “Our £1.1m investment in the venue will be completed with the launch of the second phase of the development this month.

The opening of Sixty6 will provide an economic boost not just to the Cathedral Quarter but to the wider hospitality industry as a whole.

“As a major employer of over 650 people, Beannchor is committed to investing in its people; these new roles – and all of our employment opportunities – are underpinned by ongoing staff training, development and rewards schemes that will drive the improvement of service standards in our own venues and right across the industry.”

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Pictured unveiling plans for the latest addition to the Beannchor Group’s portfolio are Conall and Petra Wolsey.

A LUCKY SEVEN LOCAL PUBS GAIN MICHELIN GUIDE LISTING

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even Northern Irish pubs have been listed in the 2015 Michelin Eating Out In Pubs Guide which features 570 pubs from the UK and Ireland.

The listed pubs include six from Co Down – The Pheasant in Annahilt, Poacher’s Pocket in Comber, Grace Neill’s (named an Inspector’s Favourite) and Pier 36 in Donaghadee, and The Parson’s Nose and The Plough Inn in Hillsborough. One pub from Co Antrim, Billy Andy’s at Mounthill near Larne, also features for the first time in the guide.

designated driver

Coca-Cola Christmas Designated Driver Campaign Set to go live in over 300 licensed trade premises across Northern Ireland from November 28th.

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oca-Cola Hellenic Northern Ireland will run the awardwinning Designated Driver road safety campaign in more than 300 licensed trade premises across Northern Ireland from November 28th 2014.

By working closely with the licensed trade, Coca-Cola offers the designated driver in a group the opportunity to avail of free bottled water, juice and soft drinks during the festive season.

Over the last decade, the campaign has been fully supported by the Pubs of Ulster, the Northern Ireland Hotel Federation, the Police Service of Northern Ireland and the Department of the Environment.

The Coca-Cola Designated Driver campaign which originally started as a pilot has grown to become a high profile annual campaign and has been availed of by thousands of designated drivers who transport their friends to and from the pub during the festive season.

Speaking at the launch of the 2014 Designated Driver programme, which goes live in 300 participating premises on Friday, November 28th, Coca-Cola Hellenic Northern Ireland CEO Frank O’Donnell said: “As a leading soft drinks supplier in Northern Ireland, we are proud to work with our customers in the licensed trade on the Designated Driver campaign. We are grateful to the Pubs of Ulster and the Northern Ireland Hotels Federation and all the publicans across Northern Ireland who support the initiative - without them this programme would not be possible. Christmas is a festive and fun time of year which tends to be associated with socialising and celebrating with families and friends.

All too often we hear of reports where these events have ended in tragedy.

We wish to recognise the continued work and commitment of the PSNI and the Department of the Environment to help address the ongoing challenge of accidents on our roads and we hope that our annual campaign helps to both raise awareness of road safety while also giving people a real and free alternative when sitting in the pub with friends.”

Giving the campaign his full endorsement is Minister for the Environment Mark H. Durkan who attended the launch of this year’s campaign in Belfast: “I welcome this initiative by Coca-Cola which reminds drivers to never ever drink and drive.

Last year, 10 people were killed and 40 were seriously injured in collisions attributed to a driver or rider who was

under the influence of alcohol or drugs.

To ensure you and your friends get home safely: book a taxi or have a designated driver who will not drink alcohol.”

A full list of participating outlets across Northern Ireland that have signed up to offer the free beverages to their customers this Christmas is available at www.designateddriver.ie. Designated drivers will be able to download their free soft drink vouchers before they visit venues as well as locate the outlets offering the service on the handy pub finder map. The offer will be available to designated drivers in participating premises until December 31st 2014.

Safety-conscious consumers who assume the role of designated driver on a night out will be rewarded with up to three non alcoholic drinks courtesy of Coca-Cola, including Coca-Cola, Diet Coke, Sprite, Sprite Zero, Fanta Orange, Fanta Lemon, Fruice, and Deep RiverRock, still and sparkling.

A Designated Driver is defined as someone who is driving friends and family home from a night out socialising, while abstaining from alcohol for the evening. The Designated Driver may avail of free non-alcoholic beverages from the Coca-Cola range over the course of the evening in participating licensed premises.

Pictured from left to right at the launch of the 2014 CocaCola Designated Driver campaign are: Environment Minister Mark H Durkan, Frank O’Donnell CEO, Coca-Cola Hellenic Northern Ireland, Janice Gault, CEO, Northern Ireland Hotels Federation, Head of Roads Policing, PSNI, Superintendent Gerry Murray, and Colin Neill, CEO, Pubs of Ulster.

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Bacardi Brown-Forman Brands

The Bacardi Brown-Forman team recently hosted a training day for customers at Cafe Vaudeville, Belfast

21 Social

Aaron Jones, BBFB Product & Training Manager

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Adolfo Comas, BBFB Product & Mixology Manager

Bar Retro

The Devenish Bar

Drumbo Park

Love & Death Inc and Aether & Echo

The Ashburn

Bacardi Brown-Forman bar profile

Aether & Echo, Belfast Listening to what customers want, offering bespoke membership packages, rolling out street parties and expanding beyond Northern Ireland are all in the mix for Anthony Farrell, joint owner/operator (with Brian McGeown) of the Lower Garfield Street bar as well as Love & Death Inc on Ann Street.

WHAT IS ON OFFER AT AETHER & ECHO? We have refocused our offering to be a first class boozer focused on good pub grub, great cocktails and good drinks, and good times in a welcoming environment. We have a club upstairs with cutting edge live music through to DJs. WHAT IS YOUR ROLE and CURRENT FOCUS? At present we’re going to launch APOC (Arranged Presence of Company), our new cocktail bar offering, which integrates a bespoke members’ package allowing you to phone ahead and book a table but is also open to the public as well. We will tailor packages for each member, and work out an individual programme for them which can be as crazy as they want it to be. Membership will be annual, and will include a bottle of spirits and free entry to the clubs in Aether & Echo and Love & Death Inc.

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It will be limited in numbers as it’s an advanced mechanism to get the right people in.

My role right now is focused on getting APOC open, and I’m also working on a bar programme called ‘Governing Specifics’, designed to offer each customer something more specific from the servers/ tenders. Governing Specifics, is a new beverage programme encompassing not only training, execution of product and delivery but also the customer experience.

I’ve been in the trade for 10 years and have trained a lot of the Belfast guys through San-Greal Bartending (including Jack McGarry of The Dead Rabbit in New York, named International Bartender of the Year 2013, and Chris Strong of Angela Hartnett’s Merchants Tavern in London). What it comes down to is travel, and looking at how people have done things and how they’ve gone wrong. It comes down to being

specific to who you are rather than trying to be all things to all people and, no matter what happens, if your bar is warm and dry and has good customer service, you can’t go wrong.

Another focus is raising money for the Children’s Heartbeat Trust at the Royal Hospital Belfast. (Anthony’s four-year-old nephew has successfully undergone heart surgery this year.)

BEST SELLERS AND PERSONAL FAVOURITES? The Love & Death Zombie has become a cult classic. It’s a blend of 13 rums including four core rums – Bacardi Black, Bacardi Superior, Bacardi 8 Year Old and Bacardi 151 with grapefruit juice, Velvet Falernum, lime juice, house bitters, sugar, spice sugars and overproof rum foam.

We’re known for our daiquiris and margaritas as well; they’re the simplest of drinks and the most complex as well and it is all about delivery, flavour and perception. My personal favourite is a

Bacardi Superior daiquiri with a beer kicker.

HOW IMPORTANT IS TRAINING? Training is an absolute necessary and an absolute preliminary before appointment. Sometimes you have to take staff in quickly, the hospitality trade can be quite fickle, but it has to be a huge focus.

FUTURE PLANS We’re going to focus on outside catering through San-Greal, and we’ve been asked to open up a couple of (Love & Death) bars in London and Dublin. We’re also going to work heavily on our street parties this year. We had five this year and hope to have eight in 2015, and have street festivals in other areas as well.

DESCRIBE AETHER & ECHO IN THREE WORDS? Adaptation, specifics and love.

advertorial

Back by popular demand!

Keogh’s Farm festive Roast Turkey and Secret Stuffing Hand Cooked Potato Crisp returns as the perfect stocking filler for ‘Crispmas’ lovers everywhere.

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s the perfect stocking filler for a nation of ‘Crispmas’ lovers this December, innovative Keogh’s Farm are bringing back, by popular demand, the taste of the much loved Christmas dinner with their mouth-watering festive Roast Turkey and Secret Stuffing hand-cooked potato crisp.

We all like to indulge in Christmas dinner again and again and this festive season you can do so with each bag of Keogh’s Farm delicious and gluten free Roast Turkey and Secret Stuffing hand cooked potato crisps. The secret stuffing in these popular crisps is a closely-guarded secret family recipe that has been handed down from generation to generation and uses only the finest ingredients grown in their farmhouse herb garden in North County Dublin.

“We were overwhelmed with the response to the launch and sell-out of our Roast Turkey and Secret Stuffing crisps in 2013. Having worked for many months perfecting the taste, we believe our family’s secret stuffing recipe, which has been handed down for generations, adds the perfect mix of herbs and spices to the traditional roast turkey flavour. We are delighted to be in a position to meet the demand from our customers and bring this limited edition festive flavour back for Christmas 2014,” commented Tom Keogh, Keogh’s Farm.

Keogh’s Farm are the only on-farm producers of hand cooked artisan potato crisps in Ireland and the only potato growers in the world who offer fresh potatoes and potato crisps from the same farm side by side in stores both around the country and around the world.

Keogh’s Farm Roast Turkey and Secret Stuffing crisps will also feature the everpopular ‘Spud Nav’ through which the consumer can trace their bag of crisps back to the field it came from, by entering the field name – which is printed on each bag into the ‘Spud Nav’ page on the Keoghs website, www.keoghs.ie.

“We are delighted to be in a position to meet the demand from our customers and bring this limited edition festive flavour back for Christmas 2014.”

For Brand Enquiries please contact GDK Drinks on 028 4175 4879 or info@gdkdrinks.com

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bar opening Chris Black, Sarah Shimmons (Tennent’s NI) & David Price

Her Alibi Cocktails

Nico Fell & Joanne McKendry (AV Browne)

What was your ALIBI on October 16?

ALIBI, a new bar on Bradbury Place, held its official opening night in October with the great and the good from the local hospitality trade and media turning out to view the two-floor venue.

Open seven days a week from 4pm, the venue’s ground floor offers premium spirits, cocktails and food, alongside live entertainment, while the second floor is a boutique space with table service at booths and an exclusive VIP area, featuring local and guest DJs. Bar

Pete Snodden (Cool FM), Nicola Daly (Hospitality Review NI) & Paula Colhoun (J E McCabes) Smoking Area

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Club

Stevie Davidson (Alibi), Darren Cave & Stephen Ferris (Ulster Rugby stars)

Brenda Shankey and guests

THE BOURBON BOOM! T

HIS ALIBI

HER ALIBI

he world has never been thirstier for bourbon as a new generation of consumers are rediscovering well-crafted classic whiskey.

Bourbon is a quintessentially American drink. It dates back to before the American constitution and is the current subject of the Mad Men effect, a reference to the Prohibition-era drinks consumed on the popular TV show.

Recent research and trends have shown that consumers are cultivating a greater appreciation for brands with authenticity, heritage and taste, so it’s no surprise that bourbon with its rich deep-rooted heritage is growing in popularity this side of the pond.

The Jim Beam brand is a genuine Kentucky straight bourbon whiskey that has been produced for over 200 years using original and time honoured recipes and traditions. Following the prohibition era, Jim Beam rebuilt his distillery by hand demonstrating the family values and commitment to producing a quality product.

Kentucky produces 95% of the world’s bourbon supply with the Beam distilleries making over two thirds of all bourbon produced in Kentucky, so it’s no wonder Jim Beam is the number one selling bourbon globally but also the best selling spirit in America.

While vodka still sells in huge volumes, interest in the spirit appears to be waning with an increasingly greater demand on the revival of classic cocktails, many of which contain whiskey as their base, and not surprisingly the shift in trends has led to a number of whiskey bars popping up across the UK offering an exciting proposition for a unique drinking experience.

Proving just how serious a proposition whiskey bars have become, is the recent launch of Belfast’s new venue, ALIBI on Bradbury Place, with a ceiling-high stocked bar and cocktail list with a serious bourbon focus.

Andrew Storey, assistant manager of ALIBI, said: “There is a great range of bourbons available on the market and we have taken the world’s number one bourbon, Jim Beam, to showcase the versatility of the drink”.

It’s not strictly bourbon straight up, as ALIBI is pioneering the fusion of ingredients to create bourbon house-made infusions and bourbon-based cocktails.

Her Alibi is created using lavender & lemon infused Jim Beam with strawberry liqueur, vanilla sugar syrup and finished with a fresh strawberry, while the His Alibi cocktail uses the same infused bourbon, mixed with zesty lemon juice, locally brewed tea and ginger beer. The cocktails have been created with a different palate in mind with the Her creation slightly sweeter to sip.

“We’ve been able to create different flavours with the bourbons we stock in the bar through our house made infusions, giving a new slant to classic favourites such as a coffee & vanilla flavoured bourbon which we use for Espresso Martinis. What is of significant importance is that the fusions do not detract from the aesthetics of the bourbon itself,” commented Andrew.

While ALIBI is at the forefront of creating a unique drinking experience, so too is Jim Beam. Their product portfolio includes Jim Beam Red Stag made using Jim Beam White four year old infused with natural black cherry, the first flavour infused bourbon to launch in the UK. It also was the first to launch a honey-flavoured bourbon in the UK too with Jim Beam Honey. These new flavours in addition to the traditional offering are leading a new loyal following of consumers to enjoy the bourbon taste.

For more information on the Jim Beam portfolio, please contact your James E McCabe representative.

Search online: Pubs of Ulster

CORPORATION TAX: An Update Prime Minister David Cameron is set to announce the government’s decision on whether to devolve the power to set the corporation tax rate to the Northern Ireland Assembly in early December. Pubs of Ulster Chief Executive Colin Neil outlines why the move is vital for businesses of all sizes.

As the global economy slowly emerges from the Great Recession, in Northern Ireland we’re only beginning to grapple with the problems in our public finances.

Our fiscal deficit - the gap between what we earn in tax revenue and what we spend on public sector salaries and services - is around 33%. The net cuts in this year’s budget of around £150m mask a bigger reduction in service provision of around £850m. In an economy where over 200,000 people are directly employed by the government and thousands more in supply industries, this means trouble.

Where will future growth come from?

The pressure on public sector finances means that future growth in employment will only come from the private sector.

The devolution of corporation tax is the jolt-in-the-arm that will help the economy become private sector-led and reduce the dependence on a rapidly decreasing public purse.

Such a move would see increased opportunity for medium and large scale local companies to reinvest and expand

their businesses further. It would also make Northern Ireland a more attractive location for companies investing from abroad, and, like in the Republic of Ireland, would strengthen our market ties to these new economies. New large scale businesses also means increased opportunity for local supply businesses. With a stroke of the Prime Minister’s pen and legislation in the NI Assembly, we could see tens of thousands of jobs created within a decade.

Our universities and education system mean we have the people to work in these new enterprises. Our geographical location, technology infrastructure and language skills mean that we are an attractive location for foreign firms who bring highly paid jobs to the region. A proper focus on improving public service efficiency and realistic wage planning will mean that any reduction in the block grant will be manageable.

For hotels, pubs and restaurants there is no doubt that any move which sees

a growing private sector would be a game-changer. Already we’re seeing expansion by our Northern Ireland members into the Republic of Ireland simply because they’re not seeing enough growth here. Anyone visiting Dublin or other cities in the Republic can see improved consumer confidence and the benefits for its bars and restaurants.

The corporation tax debate is about the future of wealth creation in Northern Ireland. By generating more wealth, we increase consumer confidence and spending in local pubs, restaurants and hotels. Growth in the wider economy means increased growth in our sector, with opportunities to invest in new ventures and to increase employment.

Increased employment in turn means more disposable income in the economy, and increased consumer spending.

Devolving corporation tax is about small business, big business and the entire economy.

Search online: Pubs of Ulster

INDUSTRY ALERT

Declaring & Managing Allergens The forthcoming Food Consumer Information Regulations (EC1169/2011), set to be introduced into the UK in December 2014 will have implications for all licensees, whether they provide food or not.

“In particular Article 44 of the Regulation requires that retailers of food and or beverage, including pubs, hotels and restaurants must provide to consumers, upon request, all allergy information related to non pre-packed foods (including draught beverages, spirits/wine and soft drinks sold by the measure) served at their establishment.“ Don’t get left behind! Pubs of Ulster members can download our full technical guide from the ‘Members Support’ section at www.pubsofulster.org Forgotten your login details?

Simply call the office on 02890327578 or email joel.neill@pubsofulster.org

hotel & accommodation news

McKeever Group embarks on 21m renovation of Letterkenny hotel

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he Letterkenny Court Hotel has been relaunched as Dillon’s Hotel, with its new owners the McKeever Hotel Group recently completing the first phase of a major €1m renovation project on the property.

After a six-month project, the hotel now features a refurbished restaurant seating 80 people, new meeting and banqueting suite seating up to 70 guests, and new public bar area with a grill serving food all day and seating 120 people.

Further additions include new marble frontage and signage, along with a reception area and lobby leading to the coffee bar.

All 30 of the existing staff have remained, while 25 new jobs have been created including a new senior manager post. Andrew Walker, who formerly managed a four star luxury hotel in Redcastle, has been appointed as hotel manager.

“Letterkenny was the perfect location to expand the McKeever Hotel Group into the Irish Republic,” said Eugene McKeever, managing director of the Group. “This site used to be a family run supermarket called Dillon’s and everyone in the area came to it. We thought it was important to reflect the history of this location, which was always a central hub to this bustling town.”

The next phase of the project will begin in early 2015 with a further €500,000 investment in the 58 bedrooms before progressing to the 26 apartments with an expected completion date of Easter.

The McKeever Hotel Group also owns Corr’s Corner Hotel just outside Belfast, the Dunsilly Hotel in Antrim and the Adair Arms Hotel in Ballymena.

McKeever Group Managing Director Eugene McKeever, and his wife Catherine (centre), are pictured with Letterkenny Municipal Authority Mayor Michael McBride; McKeever Group Operations Director Eddie McKeever; Letterkenny Chamber of Commerce President Gerard Grant and Chief Executive Toni Forrester; Letterkenny Town Centre Manager Dessie Larkin and Team representative Amanda McNamee; and McKeever Group Marketing Manager Bridgene McKeever.

Newforge House gains top NITB rating

Luxury Portstewart B&B gains five stars

Susie McCullough, director of Business Support and Events at NITB, presents proprietors of Newforge House, John and Lou Mathers, with their five-star plaque.

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top Co. Armagh guesthouse has been awarded five-star status under the Northern Ireland Tourist Board’s Quality Grading Scheme.

Newforge House, cradled in quiet country surroundings in the village of Magheralin, is renowned for its original 18th century features, beautiful gardens and award-winning dining using home-grown ingredients.

The five-star NITB rating reflects an ‘outstanding’ overall standard of accommodation, providing high quality levels of décor, fixtures and fittings, together with excellent standards of management efficiency and guest services.

The Georgian country house, originally completed around 1785 and sensitively restored in 2005, has been handed down through six generations.

Its original period features and antiques blend with contemporary luxuries and facilities, including six individually designed double bedrooms offering lavish en-suite accommodation.

Mature formal gardens with 40 acres of surrounding grassland also provide guests with ample walking opportunities.

“Both the house and the grounds provide visitors with a whole range of great experiences,” said Susie McCullough, director of Business Support and Events at NITB. “I applaud the owners John and Lou Mathers for their ongoing dedication to the visitor, their commitment to outstanding quality and customer service and their determination to ensure the quality they deliver keep visitors coming back.”

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Caroline Adams, manager of Quality and Standards at NITB, presents Debbie Caskey, proprietor of Strandeen B&B, with her five star plaque.

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luxury boutique B&B in Portstewart has become the latest tourist accommodation to be awarded five-star status under the Northern Ireland Tourist Board’s Quality Grading Scheme.

The recently renovated and restored Strandeen B&B overlooks the Atlantic waves and sandy beaches of Portstewart Strand.

The beachfront accommodation comprises a selection of six immaculately designed guest rooms decorated in a New England style with pale tones, wooden shutters, painted furniture and nautical art work.

The cosy, modern rooms feature a host of facilities, including iPod docks and luxurious bathrobes, while the Strandeen breakfast menu offers a superb selection of hot dishes all prepared to order using fresh, seasonal and locally sourced produce.

“The scheme rigorously assesses tourist accommodation over a range of quality measures and clearly Strandeen has set very high standards across the board,” said Caroline Adams, manager of Quality and Standards at NITB. “The maximum five-star quality the B&B is offering makes it an ideal place for a relaxing coastal escape or a base from which to explore the great outdoors and the world famous Causeway Coast.”

advertorial

EOS Systems beds down at Clandeboye Lodge Hotel

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here is a tendency for hotels to regard their IT infrastructure merely as a commodity, but that may be a mistake. According to Belfastbased IT support specialist, EOS Systems, it’s important to bring your hardware, software and support together in ways that create business value – especially in these challenging times.

EOS Systems designs, implements and supports IT systems for both PC and MAC-based companies throughout Ireland, and its director, Peter Brown, believes there’s much to be gained by aligning your hotel’s technology with its business processes. “The secret is to use your infrastructure creatively, so that it helps your hotel to operate more efficiently and improves the customer experience,” he says. “A well-tuned IT infrastructure can provide that kind of flexibility.”

EOS Systems’ recent work with Clandeboye Lodge Hotel in North Down is a case in point, as Peter explains. “We completely replaced the hotel’s IT system, including the hardware, working practices and support, and started from new. Its technology is now closely integrated with its business processes. This has further improved our access to real-time information on everything

from manpower planning to revenue forecasting, which massively improves the hotel’s operational efficiency and productivity.”

Pim Dalm, owner of Clandeboye Lodge Hotel, agrees with Peter’s assessment. “We’ve strengthened our

capability to capture comprehensive management information on guest reservations, events, manpower planning, cost of sales control and revenue forecasting, further improving our overall performance and profitability.

All our departments work with the latest

technology and this gives us a sharp competitive edge at every level.”

To find out how EOS Systems can help your hotel or business with future IT requirements, call Peter Brown today on 028 9045 9222 or email: peter@eossystems.co.uk.

EOS Systems recently replaced the Clandeboye Lodge Hotel’s IT system, including hardware, working practices and support. Hotel owner Pim Dalm (left) and Peter Brown, director of EOS Systems, review the new technology.

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NIHF

Gourmet food, selling and service Hospitality Exchange 2014 kicked off with a superb eight course Gourmet Dinner created by Aiden Byrne from Manchester House. It was a journey down memory lane for the chef who had worked in Roscoff over a decade before and Aiden was pleased to catch up with old friends on the night. This year’s dinner took place in the Great Room at the Merchant Hotel. The spectacular setting was a fitting backdrop for a menu filled with drama, intrigue and the innovative cuisine that Aiden Byrne is famed for.

Hospitality Exchange is now in its fifteenth year and the 2014 conference and exhibition took place in the Europa Hotel. The city centre location proved very popular with the exhibition selling out in at a record pace.

Over 35 suppliers took part with over 600 delegates attending an extensive seminar and workshop programme.

A busy first morning started off with the ever popular chef demonstration with celebrity chef, Aiden Byrne. He was joined by local chefs Chris McGowan, the Northern Ireland winner of this years Great British Menu, and Paul Catterson, fine dining chef turned street food trader. The differing food styles of the chefs, coupled with drinks matching

by Master Sommelier, Gearoid Devaney, provided the audience with a real insight into current trends. Local food critic, Joris Minne, hosted the event using his knowledge and commentary to add to the entertainment.

Other topics covered in the conference programme included Selling and Service.

These sessions were well supported with delegates gaining an insight into food trends from writer John McKenna and street food aficionado, Richard Johnson. Selling and consumer attitudes were covered by Meadh Quoirin and Jenny Taaffe.

Paul Fitzgerald, Neil Hooper and Simon Cork of Steelite with Martin Darling and Fergal Mulligan from Bunzl McLaughlin

Jenny Taaffe, Shane Clarke, Meabh Quoirin and Vanessa Markey at the Selling workshop

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Aidan Byrne at a packed cookery demonstration

Rice cracker with pea butter & lemon balm curd at Gourmet Dinner

Andrew Sicklin, Richard Johnson, Susie McCullough and John McKenna at the Service workshop

NIHF

Students and businesses, flying high Student Exchange was a new element to the Exchange programme for 2014. This event attracted 200 young people starting out on their journey in the hospitality industry.

The theme of the session was employability and career progression. The audience gained insights from three people who have advanced through the ranks of the industry as well as sector information from Northern Ireland director of People 1st, Roisin McKee. Micheline Corr of The Firm covered employer needs and interview tips. Her pertinent advice really added to the overall event. The student feedback on the event was very positive and a great addition to Exchange 2014.

Day two started early with a business breakfast and presentations from Savills and STR Global. One of the hot topics in the sector is the current 20% VAT rate and delegates were given a keynote address from Margaret Ritchie MP. Her speech set out the fight to reduce the current rate and her championing of the Cut Tourism Vat campaign in Westminster. An industry panel under the ever-watchful eye of Mark Simpson debated this matter, amongst others.

Flying high, given its recent business success and rebranding, was the theme from Paul Simmons, Chief Commercial Officer at Flybe, Northern Ireland’s largest regional airline.

Paul outlined their commitment to Northern Ireland and the company’s plan to grow access with their new London City route.

Over 200 students attended Student Exchange

Gearoid Devaney, Roisin McKee, Marc Mallett, Micheline Corr, Kevin Hunter and David Barkley at Student Exchange

Margaret Ritchie MP set out the campaign to Cut Tourism VAT

Oliver Terry, Many Patrick MBE and Tom Barrett at breakfast

Mark Simpson, Mandy Patrick and Linus Murray

Paul Simmons from Flybe at the Speaker Lunch

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NIHF

A Night in Narnia and all the glamour The finale of Hospitality Exchange 2014 was a Narnia themed Gala Ball. The First Minister, Right Hon. Peter Robinson MLA, attended as a guest of honour along with Enterprise, Trade and Investment Minister, Arlene Foster.

The 2014 Hospitality Hero award supported

by Hospitality Review NI was given to Michael Browne, celebrating his 35 years of service with Dillon Bass and his ambassadorial role within the drinks industry.

The evening was rounded off with an uplifting set from the Belfast Community Gospel Choir.

Rt. Hon. Peter Robinson MLA, First Minister

Mandy Patrick MBE, Peter Robinson MLA, Ciaran O’Neill and Arlene Foster MLA

Best Western International and guests

Gemma Hynes, Sharon Power-Cowley and Grainne Murphy

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The Night in Narnia themed room

Aidan McParland, Nigel Anderson and Liam McBride

Kathryn Thomson, David Gavaghan and Colette Goldrick

Bunzl Rafferty and guests

Ramona Wylie and Katrina Martin

Siobhan O’Sullivan, David Boyce and Pamela Ballantine

NIHF

Exhibition

Stephen’s Catering Equipment with President Mandy Patrick MBE

Janice Gault and James McGinn at the North Down stand

Aiden Byrne visiting the Bunzl McLaughlin stand

Unilever Food Solutions

Vice-President Ciaran O’Neill at the Bewley’s Coffee stand

Aiden Byrne at Calor Gas stand

Ecolab stand with Ciaran O’Neill

Lynas Food Service

Henderson Food Service

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tourism news

International renews call for air passenger duty cut

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elfast International Airport Managing Director Graham Keddie has called on the Government to introduce a 20th anniversary reduction in Air Passenger Duty (APD) and to abolish it altogether for children.

APD, charged on passengers departing from UK airports, was first introduced on November 1, 1994 at a rate of £5 for short haul flights and £10 for long haul flights.

Following successive increases, the UK’s APD is now the highest in the world and, while Northern Ireland has no APD on long haul flights, this accounts for only 2% of passenger traffic. On domestic short haul flights, APD accounts for a substantial part of the cost; on a £49 flight from Belfast to London, for example, APD represents £13.

Keddie said the Government should take the opportunity of the upcoming Autumn Statement on December 2 to announce a reduction in APD rates, which would help businesses, tourists and families, and significantly enhance future growth prospects for Belfast International Airport; thus benefiting the wider NI economy and its connectivity.

“APD on short-haul does two things to our business,” he said.

“It drives business to Dublin, where there is no similar tax, and serves to hamper and restrict us in our efforts to attract new airlines and open new routes. More than all other UK airports, Belfast International is losing out simply because we compete with another EU country with an airport that is given a massive taxation advantage over Northern Ireland.

“We are fighting with one arm tied behind our backs when it comes to growing the business, creating employment and generating wealth. The government has to address this commercial disadvantage, and the only way that can be done is the elimination of this growthretardant that we call APD.”

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Work starts on Belfast Waterfront extension W

ork has officially started on the £29.5m extension to Belfast Waterfront – the biggest capital project in Belfast City Council’s ongoing Investment Programme.

It will double the Waterfront’s existing conference and exhibition space to attract more international conferences and promote Belfast as a world-class destination for business tourism. Over the next 18 months, the project is expected to create 220 construction jobs and 29 new full-time posts.

The construction work is scheduled to be completed in December 2015, with the new facilities opening in spring 2016.

Councillor Lee Reynolds, chairman of Belfast City Council’s Strategic Policy and “These new facilities will put us Resources Committee responsible for delivering the Investment Programme, on the international map, enabling is pictured with Lord Mayor of Belfast Nichola Mallon and Northern Ireland the Waterfront to attract 50,000 Tourist Board chairman Howard Hastings. conference delegates each year - twice the current number,” said Lord Mayor of Belfast Nichola spend per person.

Mallon. “Belfast has many strengths as a business tourism “To reach the target of 50,000 conference and business destination - a superb location, great transport links and, of delegates annually by 2020, the Northern Ireland Tourist course, the warmth of our welcome.

Board will be working closely with our partners at Visit “Increasing our appeal to this market will bring an Belfast, Tourism Ireland and the private sector to significantly additional £45m into our economy each year and provide a increase out of state delegates. This will bring huge benefits welcome boost for our hospitality, retail and tourism trades.” to our hotels, restaurants and visitor attractions and, Howard Hastings, chairman of the Northern Ireland ultimately, boost our efforts to create a £1bn tourism industry Tourist Board, said: “The new Belfast Waterfront Conference by the end of the decade.” and Exhibition Centre is set to be another significant step Belfast City Council is providing £11m towards the change for tourism in Northern Ireland. Business tourism is expansion, with a further £14.4m coming from the EU currently worth £100m to the Northern Ireland economy, Sustainable Competitiveness Programme and £4.1m from and growing, and business visitors contribute the highest the Northern Ireland Tourist Board.

Europcar invests in new customer facilities at BIA

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uropcar, the largest car rental provider at Belfast International Airport, has unveiled a new rental suite located within the airport arrivals area.

New rental pods provide a fast track check out facility to get customers on their way as soon as possible and dedicated desks for those who have forgotten to book their car rental in advance.

“Belfast continues to see rapid growth in the tourism sector and we are increasingly becoming one of Europe’s top visitor destinations,” said Lisa McQuoid, NI territory manager for Europcar. “At Europcar we are committed to investing and enhancing the overall customer experience and our new rental desks are testament to this.

“With nearly 30,000 customers continuing to choose Europcar every year at Belfast International Airport, our teams are committed to delivering an unparalleled and unique customer service experience from start to finish.”

Deborah Maxwell, Europcar customer advisor at Belfast International Airport, invites Graham Keddie, managing director at Belfast International Airport, to try out the new rental pods.

tourism news

New Lough Erne Cot launched T rade Minister Arlene Foster has highlighted the growing tourism potential associated with Fermanagh’s cultural heritage at Crom Castle, during the launch of a traditional craft used to navigate Fermanagh’s waterways the Lough Erne Cot. The new vessel was built by boat enthusiasts and volunteers from counties Fermanagh and Cavan under a unique EU-funded cross-border project and will be used to enhance the visitor experience at the castle and the surrounding Crom Estate.

“The counties of Fermanagh and Cavan, the Lough Erne systems, and indeed Crom Castle itself, are deeply connected to the traditional cot, which has a rich and diverse heritage,”

said Foster. “The new Lough Erne Cot therefore creates another exciting dimension to the attractions that visitors to Fermanagh and Crom Castle will be able to experience.

“The rich culture and heritage of Fermanagh has the potential to attract many more tourists to the area. With our great historic houses, castles and gardens to visit, allied to a strong pre-Christian and Christian heritage, alongside our special landscapes and the waterways themselves, there is vast potential to appeal to sightseers and culture seekers.”

Also in attendance were Heather Humphreys, the minister for Arts, Heritage and Gaeltacht in the Republic of Ireland, and Lord Crichton, the son of Earl Erne and heir to Crom Castle who helped to launch the vessel.

Pictured are, back row from left, Noel Johnston, manager of Crom Estate West Wing and Bert Robinson, Cot supervisor and, front row from left, Earl Erne; Shane P. O’Reilly, chairman of Cavan County Council; Arlene Foster, trade minister; Bert Johnston, chairman of Fermanagh District Council; and Heather Humphreys, arts minister of the Republic of Ireland.

NI boasts award-winning rocks F ive geological sites from Northern Ireland have been included in the list of the top 100 Geosites in the UK and Ireland announced recently by the Geological Society of London.

In an initiative to identify the best rocks and landscapes, the Giant’s Causeway, Loughareema, Marble Arch Caves, Portrush and the Ring of Gullion have all been included in the final list launched as part of Earth Science Week.

The Giant’s Causeway topped the bill in the coastal geosite category,

while Ramore Head in Portrush was placed in the category of historical and scientific importance due to a scientific debate held there in the 18th century which helped shape the modern science of geology. Loughareema, or the vanishing lake in Co Antrim, meanwhile was placed in the landscape category, Marble Arch Caves in the educational category and the Ring of Gullion in the fire and ice section.

“The fact that we have five sites in the top 100 Geosites list is a great celebration of our wonderful geological heritage,” said Dr Kirstin Lemon of the Geological Survey of Northern Ireland.

NITB lauded at top awards ceremonies T he Northern Ireland Tourist Board (NITB) is celebrating after scooping three recent accolades across the travel and business sectors.

NITB recently took home the Best Tourist Board award at the NI Travel and Tourism Awards event for the first time. At the event NITB also collected the best NI Tourism Marketing Initiative for 2014 for its work around the highly successful Giro d’Italia cycling race.

NITB was also recognised for its planning and delivery of the Giro d’Italia Big Start at a separate event.

Alan Clarke, recently retired former chief executive of the Northern Ireland Tourist Board, was honoured with a Special Achievement Award at the Northern Ireland Travel and Tourism Awards.

NITB Chairman Howard Hastings and Chief Operating Officer Kathryn Thomson celebrate winning the NI Travel and Tourism award for Best Tourist Board along with two additional awards for delivery of the Giro d’Italia.

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tourism news

Tourism Ireland goes Deep South for promotional blitz

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group of Northern Ireland ‘ambassadors’ recently undertook a promotional blitz in the southern American states of Georgia, North Carolina and Tennessee. The trip is part of Tourism Ireland’s ongoing programme of activity to target people of Ulster-Scots descent.

Award-winning chef Noel McMeel, musician and composer John Anderson, genealogy specialist Gillian Hunt and noted historian Alister McReynolds, together with Tourism Ireland, brought positive stories and great news about

Northern Ireland to key media and travel contacts in the southern US cities of Atlanta, Charlotte and Nashville, Belfast’s ‘sister’ city.

“Our promotional blitz provided an ideal platform to showcase all that is great about Northern Ireland in the southern states of the US,” said Alison Metcalfe, head of North America at Tourism Ireland.

“We were particularly pleased to have our Northern Ireland ambassadors join us – truly bringing the Northern Ireland story to life and highlighting our wonderful food, music and the many things to do and see on a holiday in the province.”

Pictured alongside the ambassadors in Charlotte, South Carolina, are food expert Judith McLoughlin, originally from Northern Ireland and now based in Atlanta (centre), composer and musician John Anderson (right), and Honorary Consul of Ireland for North Carolina, John Young.

NI welcomes influential Indian group

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Leading Indian tour operators at Titanic Belfast with Nilam Patil of Tourism Ireland (right).

ourism Ireland invited leading tour operators from India to come and experience some of the many things to see and do in Northern Ireland recently, before attending a B2B workshop in Dublin.

The objective of the visit was to encourage the visiting tour operators to extend the Northern Ireland content of their existing programmes or to include Northern Ireland for the first time in their 2015 programmes.

The group’s itinerary – designed by the Northern Ireland Tourist Board – included a tour of Belfast, with a visit to Titanic Belfast, as well as a drive along the Causeway Coastal route, with stops at the Carrick-a-rede rope bridge and the Giant’s Causeway. The group completed their tour of Northern Ireland with a visit to Londonderry, to walk the city’s walls and take in some of the many historical sites.

The visit coincided with the launch of the new British-Irish Visa Scheme.

“The introduction of the British-Irish Visa Scheme is really good news, making it easier than ever before for visitors from India and China to visit Northern Ireland and the island of Ireland,” said Jim Paul, head of Australia and developing markets for Tourism Ireland. “We will be working closely with our colleagues in VisitBritain, to leverage the benefits of the new scheme in both India and China.”

German outdoor magazine visits NI

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lmost a quarter of a million outdoor enthusiasts around Germany will see stunning images of Northern Ireland next spring in Weitblick – a popular magazine produced by top outdoor equipment and clothing company, McKinley.

Tourism Ireland in Frankfurt invited the magazine crew – together with models and the McKinley clothes and equipment – to undertake a photo-shoot in Northern Ireland to showcase the McKinley spring 2015 collection.

The resulting extensive spread will appear in the March 2015 edition of Weitblick, distributed through 800 Intersport stores around Germany, as well as in sports hall, cafés and gyms, and will be seen by almost 250,000 German sports enthusiasts – or potential

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holidaymakers for Northern Ireland.

Iconic sites along the Causeway Coast set to feature in the magazine include the Giant’s Causeway, Carricka-rede Rope Bridge, Dunluce Castle and Mussenden Temple. The spread will also feature various locations in Belfast, as well as Slieve Donard, Newcastle and Downpatrick in Co Down. The itinerary for the Weitblick team was created by the Northern Ireland Tourist Board.

The March 2015 edition of Weitblick magazine will also showcase Northern Ireland through photographs and a travel article with ‘touring tips’ highlighting some of the many things to see and do in Northern Ireland. And readers will also be encouraged to enter a competition to win a trip for two to Northern Ireland and take part in some of the many outdoor activities on offer here.

Pictured are tour guide Petra Herrmann, photographer Bjorn Hanssler, Jennifer Kalestra of McKinley and Jennifer Doerr of Intersport.

property news

Can you afford to ignore the 2015 rating revaluation?

by Mark Carron MRICS Director, Osborne King

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ince early 2013, Land and Property Services (LPS), the government department responsible for overseeing our rates bills, has been collating information and updating valuations of the 73,000 non-domestic properties throughout Northern Ireland. The new rating revaluation for licensed premises and all non-domestic property will take effect from 1st April 2015 and will be based on the estimated rental value of your property as at the 1st April 2013.

Current valuations are out of date as they are based on rental values at April 2001.

Furthermore the rateable value for public houses and hotels is based on their trading accounts otherwise known as the Fair Maintainable Trade (FMT), as historically most public houses and hotels in Northern Ireland are owneroccupied thus providing little rental evidence to provide an adequate assessment basis.

Accordingly the profits method is considered an appropriate method for the valuation of public houses and hotels and a valuation scheme based on the adoption of various percentages to the FMT has been developed. This FMT represents the annual trade (net of VAT) considered to be maintainable as at 1st April 2013 with regard to the physical nature of the property and its location on the assumption that the business is competently operated.

The FMT also takes account of types of income generators including alcohol, food, off-sales, door money, accommodation and other sources of income from your business. Each

of the above income streams require varying weighting to take account of the levels of profitability of these incomes streams. Once your FMT is established and the weighting applied, other arguments can be considered reflecting factors which affect the notional rental value of the premises. All these factors are a matter of judgment but the outcome will directly influence your rates liability for years to come.

Once the rateable value is established, a multiplier (the rate in the pound) is applied to this figure and that calculates your actual annual liability. The main objective of the revaluation is to equitably reallocate the rates burden across all non-domestic properties in Northern Ireland. Between 2001 and 2013, changes in the fortunes of locations and customer spending pattern mean that some locations and types of licensed premises have fared better than others. There will be winners and losers following the revaluation.

In general terms, we predict reduced valuations/liability for smaller and rural licensed premises and higher valuations/liability for super pubs and recently trendy locations. Regardless of whether you are a winner or loser, you will want to make sure you are not paying any more rates than you have to.

A further incentive to keeping your valuation as low as possible is the fact Sky TV subscriptions are directly linked to the rateable value.

Although the new valuations will not take effect until April 2015, draft valuations will be published on time later this month. Our advice is to engage an experienced rating surveyor, someone with a strong background in the agency of licensed premises, to review the valuation and take action as

appropriate. The legislation allows for a three-stage appeal process but be warned that valuations can go up as well as down on appeal so it is important to have proper advice before taking any action.

Osborne King is Northern Ireland’s

largest independent commercial property company and has renowned specialism in the licensed premises and rating consultancy sectors. We are ideally placed to offer the advice you require to mitigate your rates liability as far as possible.

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business news

Jet Assist opens at Belfast International Airport J

Graham Keddie, MD of Belfast International Airport, is pictured with Dr William McCrea, MP for South Antrim, and Ian Morrow, MD of Jet Assist business jet centre.

et Assist, the new business jet centre at Belfast International Airport, has officially opened for business with a ceremonial ribbon cutting by Dr William McCrea, MP for South Antrim. The spacious facility is specifically designed for the needs of business, private and state travellers, has its own security screening, seating for up to 25 passengers, crew room and represents one of the finest business aviation facilities on the island of Ireland.

Jet Assist Managing Director Ian Morrow thanked Invest Northern Ireland (Invest NI), for their assistance with setting up the facility. “Invest NI recognised from an early stage that a Business Jet Centre is an integral part of attracting inward investment and promoting international trade and tourism,” he said.

“Thousands of business jets pass through our airports every year and we wanted to be part of that market. Indeed, in our first few months of operation, we have managed to secure contracts with several large trip support operators which will lead to an increase in aircraft movements through our facility at Belfast International Airport.

“We are confident this growth will continue and with immediate effect we are announcing five new full time positions at the facility and we expect that to double within the next 12 to 18 months.”

Graham Keddie, managing director of Belfast International Airport (BIA), said: “We are delighted to welcome Jet Assist to Belfast International Airport and I am confident that Ian and his team will grow and develop the business jet service here. Jet Assist chose BIA because it is strategically located on the North Atlantic Eastern Seaboard, operates 24/7 with no night time curfews which is essential when operating in the business jet marketplace.”

Supreme Court decision on flight compensation welcomed

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he Consumer Council has welcomed landmark air decisions by the Supreme Court confirming the rights of passengers caught out by flight delays and cancellations.

“We welcome the clarity that these legal decisions give to passengers on their rights when there are delays and cancellations,” said Aodhan O’Donnell, interim chief executive of the Consumer Council. “We hope that this means airlines will work harder to reduce the number of delays and cancellations rather than seeing an overall increase in costs at the expense of consumers.

“The Consumer Council represents passengers with air complaints. Last year we returned more than £65,000 to 225 consumers whose flights had been delayed or cancelled. We also dealt with many hundreds more telephone queries from passengers who had their claims refused due to technical issues being cited by airlines. This new clarity and certainty about what is required under the law means that travellers who suffer flight delays or cancellations will be entitled to compensation as set out in European law.

“We are also pleased to see that passengers can claim back up to six years meaning travellers

who have previously attempted to receive compensation should now get a fair and right result.

“We need to be clear that this is not a new entitlement for passengers, it is what they have been entitled to all along, but now has the full weight of the law behind it.

“The Consumer Council has both expertise and experience in dealing with airlines on behalf of passengers. We will be writing out to all those air passengers who have previously been in touch with us to advise them of next steps.”

Business Excellence Award for Belfast International Airport

B

elfast International Airport recently received a Business Excellence Award from South Eastern Regional College (SERC), one of five recognising local businesses for enriching the student learning experience through the provision of industry projects, educational visits and work placement opportunities.

Belfast International Airport has been involved with SERC for the past year, providing work placement opportunities and industry visits for students.

“I am delighted to be receiving this award on behalf of the airport and thank SERC for their commitment to the travel, tourism and hospitality sector in Northern Ireland,” said Alan Whiteside, operations director at Belfast International Airport.

“We found the work placements and industry visits very useful and certainly of benefit to the business. We were pleased to be here to see our placement student, Lauren Deegan, graduate from her foundation degree and go on to further her education. We look forward to continuing our partnership with SERC in the future.”

Belfast International Airport Operations Director Alan Whiteside is pictured accepting the Business Excellence Award from South Eastern Regional College (SERC) presented to him by Minister for Employment and Learning Dr Stephen Farry and SERC Governing Body representative Robson Davison.

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business news

Belfast embraces WorldHost training programme

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elfast City Council has celebrated the achievement of local businesses and employees recently undertaking the internationally-recognised and accredited WorldHost training programme.

The WorldHost programme is aimed specifically at customer-facing companies, and hundreds of people working in the city’s hospitality, retail, travel and other industries recently undertook the training as part of Belfast’s push to become recognised as a WorldHost city.

WorldHost support is delivered as part of the ‘Destination Belfast’ project, an initiative financially supported by Belfast City Council and the European Regional Development Fund to improve the quantity and quality of the local tourism offer across the city.

The WorldHost programme is being rolled out in Northern Ireland by the Northern Ireland Tourist Board in partnership with the sector skills council, People 1st, and the Department for Employment and Learning and is aimed specifically at customer-facing companies.

This recent drive to push up customer service standards was launched back in June by Lord Mayor Nichola Mallon, alongside key figures from the local tourism and hospitality industry.

“This is an incredibly valuable initiative, both from a personal development point of view for those that have received the training, and for the Belfast and Northern Ireland economy as a whole, given the importance of the tourism and hospitality sectors to our long-term prosperity,” said the Lord Mayor.

“Tourism in Belfast is worth an estimated £416m to the local economy, in terms of its economic impact

GOOGLE LAUNCHES CONSUMER BAROMETER 2014

through direct spend and, based on figures from 2012, it supports almost 10,000 full time jobs in the city.

“With Belfast being firmly recognised as a yearround destination for business and leisure visitors, we want to ensure that their experience and the service received is world class.”

Over one million customer-facing staff has been trained on WorldHost customer service programmes globally.

Gerard Magee, of Titanic Pub and Kitchen, said: “WorldHost was perfect for our business. Thanks to Department of Employment and Learning funding, and the folks at Belfast City Council for bringing it to our attention, we now have a full staff team trained to a high standard. We have certainly noticed the difference in our business and – more importantly – so have our customers. I would certainly encourage any business in the city to get involved with WorldHost.”

Daniel Courtney, of Stix & Stones restaurant, said: “I took part in WorldHost back in August and in a nutshell it helped me to become more visitor-focused.

It’s not rocket science, it was good craic and, as a result, I now provide a better service.”

For Belfast to achieve WorldHost Destination Status, more than 450 businesses from the sectors of tourism, hospitality, leisure, passenger transport and travel, support services and retail must have achieved Recognised Business status.

Pictured are, from left, Catherine Mawdesley of People 1st; and Lord Mayor Nichola Mallon.

Hilton Templepatrick hosts e-Challenges conference

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oogle has launched its Consumer Barometer 2014, a free tool available to everyone which provides extensive data collected from 150,000 consumers across 46 countries and can offer specific data for the hospitality industry through flights, hotels and leisure sections.

The barometer provides valuable data such as how often people go online, how many connected devices they may have, how people research and purchase online, the influence of online video on their shopping habits or the differences between generation, and their online behaviour.

“People now use digital media for a huge array of purposes but it isn’t always easy to tell what channels and activities are the most effective, particularly if you’re dealing with multiple markets and products,” said Peter Cory, agency sales director at Google. “Our latest Consumer Barometer captures a vast array of new consumer research and enables anyone to easily explore how consumers are behaving in this brave new digital world.”

The new Consumer Barometer 2014 can be found at www.consumerbarometer.com.

Trade Minister Arlene Foster is pictured with, from left, Dr Simon Grattan, Northern Ireland H2020 manager InterTradeIreland; Paul Cunningham, conference chair from International Information Management Corporation (IIMC); and William Lougheed, NITB.

prestigious two-day international technology research event, the e-Challenges Conference, was recently hosted by the Hilton Hotel and Country Club Templepatrick.

Marking the first time the annual conference was hosted in the UK, the event is focused on major ICT issues faced by government, industry and universities. Senior policymakers, practitioners and researchers from leading commercial, government and research organisations from over 50 countries were in attendance.

The e-Challenges programme combines strategic keynote presentations related to the €80bn EU research and innovation programme, Horizon 2020, with a series of technical papers,

business and government case studies and interactive workshop sessions.

“A key priority for my Department is to maximise the level of European funding provided to Northern Ireland public, private, education and research organisations through Horizon 2020,” said Trade Minister Arlene Foster at the event opening.

“This is the first time the conference has been held in the UK and brings international companies who are looking to collaborate, in accessing Horizon 2020 funding, to our doorstep.

“Along with the wider R&D and innovation agenda, Horizon 2020 has a role in future growth and prosperity.

As part of our innovation strategy a commitment has been made to target €145m for Northern Ireland which follows on from the previous Seventh Framework programme when nearly €90m was drawn down.”

“This is the most recent in a series of high profile events, from the G8 Summit to the Giro d’Italia, that have been showcasing the best of Northern Ireland to both business visitors and tourists.”

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foodservice trade show

Crossgar Pallas trade expo was ‘Inspired’ John McVeigh, Crossgar Pallas and John McCarren, McCarren Meats.

Michael Morrissey, Foodservice Director with Crossgar Pallas and Patrick Clement, Pallas Foods.

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rom quality sausages to tasty sundried tomatoes and everything in-between, the recent ‘Inspiration’ trade event from Crossgar Pallas was a showcase of some of the finest products in foodservice today.

Hundreds of customers attended the two-day event at the Hilton Hotel in Templepatrick to see and taste the expansive range from Crossgar Pallas, which includes speciality bread, dry-aged beef and grass-fed lamb.

Coffee connoisseurs were well catered for, thanks to the baristas brewing up

some novel hot drinks and there was also stylish tableware on show from international brands.

The category experts from Crossgar Pallas were joined by many of the producers at the event, with representatives including TS Foods, ABP Meat, McCarren Meats and Arnotts Fruit in attendance.

“Our ‘Inspiration’ event at the Hilton was a great success. It was the ideal opportunity to showcase our entire range, from Great Taste award-winning artisan produce to non-food items, to our customers and we were delighted

review NI

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to see so many new customers at the event also,” said Michael Morrissey, foodservice director with Crossgar Pallas in Northern Ireland.

The ‘Inspiration’ show featured live cooking demonstrations, and development chefs helping to inspire customers with new menu suggestions and advice on maximising profit from menu choices.

In addition, visitors benefited from substantial savings at the event by placing orders over the two days and availing of show-only discounts.

“Since the acquisition of Crossgar

Foodservice in 2012, we have worked hard to integrate the Crossgar and Pallas Foods businesses in the North,” said Morrissey. “Through streamlining our operations and combining our product offerings, we now deliver the very best service to our thousands of customers in Northern Ireland, offering more choice than ever before.”

As a result of the combined buying and distribution of both companies, customers of Crossgar Pallas in Northern Ireland now have access to over 10,000 lines, which supports over 6,000 direct and indirect jobs in Northern Ireland.

YEARBOOK 2015

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INDUSTRY ORGANISATIONS

Northern Ireland Hotels Federation The McCune Building, 1 Shore Road, Belfast BT15 3PG. Tel: 028 9077 6635 • Fax: 028 9077 1899 email: office@nihf.co.uk web: www.nihf.co.uk Chief Executive: Janice Gault President: Mandy Patrick

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ENERGY SUPPLIERS

IT SOLUTIONS

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

Michael Cafolla 07801 476 200

Northern Ireland Tourist Board St Anne’s Court, 59 North Street, Belfast BT1 1NB Tel: +44 (0)28 9023 1221 Fax: +44 (0)28 9024 0960 Textphone: +44 (0)28 9044 1522 web: www.nitb.com web: www.discovernorthernireland.com

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the last word

The Last word by… Mark Stewart

Company: The Coachman, Magherafelt JOB TITLE: Proprietor (...and also chairman of Pubs of Ulster)

Favourite quote:

“A day you don’t learn something is a day wasted.”

CUSTOMER AT THE COACHMAN

DESCRIBE A TYPICAL DAY? There isn’t any; every day is different. A typical day in the bar would be coming in about 10am and doing anything from wages to stock taking but then I could be heading over to Stormont to lobby for Pubs of Ulster.

I’ve gone over to England and Scotland and down South for Pubs of Ulster.

WHAT WAS YOUR FIRST JOB? The Coachman. I was at university, my uncle owned the bar and I worked for him for three years. When he was retiring, he offered it to me and I spoke to the dean of my faculty who said if it didn’t work out, I could come back and finish my degree. I still haven’t gone back.

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ENTERTAINMENT: FAVOURITE TV SHOW: QI for comedy, 24 for drama.

FAVOURITE FILM: The Shawshank Redemption ALBUM CURRENTLY LISTENING TO: Wanted on Voyage by George Ezra.

FAVOURITE BAND: Snow Patrol LAST BOOK READ: The Lost Symbol by Dan Brown.

FAVOURITE CELEBRITY: James Nesbitt SOCIAL: FAVOURITE FOOD: Chicken LAST HOTEL YOU STAYED AT: Charing Cross Hotel FAVOURITE PLACE IN WORLD: Old Trafford INDOOR CONCERT OR FESTIVAL: Festival LAST HOLIDAY: Val d’Isère (Colin Neill broke his leg on same trip) DRINKS: FAVOURITE HOT DRINK: Cappuccino

Q&A

HOW LONG HAVE YOU BEEN IN THIS ROLE? Three years as chairman of Pubs of Ulster and 25 years at The Coachman last month. We had a big weekend with a live band on the Friday and a magician on the Saturday.

FAVOURITE SOFT DRINK: Cranberry juice BEER OR CIDER: Beer WHITE OR RED WINE: Depends on the food WHISKEY OR BRANDY: Irish whiskey GIN OR VODKA: Shortcross Gin COCKTAILS OR BUBBLY: Prosecco WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY (DEAD OR ALIVE)?

Stephen Fry, Al Murray, Sir Alex Ferguson and Liam Neeson.

ONE ITEM YOU COULDN’T LIVE WITHOUT? My phone.

WHAT IS YOUR IDEAL JOB? Cricket statistician.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? It doesn’t matter how bad the situation, there are always positives which can be learnt.