Hospitality Review NI February 2015 by Helen Wright

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FEBRUARY 2015

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

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The industry speaks... Hospitality Review NI isÂ the industryâ&#x20AC;&#x2122;s No.1 trade publication.

A massive thank you from Nicola and Alyson on your kind words. We look forward to building on this for 2015!

INDUSTRY EXPERTISE: Once a wine steward on a cruise ship taking in Alaska, the Far East, South Pacific and Caribbean Islands, Marianne Hood is now a landlubber, freelance hospitality consultant and the subject of this month’s A Day in the Life.

FANTASTICO FRATELLI: Jonny Glass – alumni of the Tidy Doffer, Tatu, Roscoff’s and now head chef at Fratelli on Great Victoria Street, Belfast – features in this month’s Crossgar chef profile.

SIGNATURE SERVE: Meet the two local finalists going forward to the all-Ireland heat of the Coca-Cola Signature Serve competition, following success in the regional round.

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WORLD OF WINE: HRNI looks at the latest news, portfolio additions, developments and trends from the wine world.

16-20

GOING GREEN: Find out how to cut back on costs and be both a more efficient business, and a friend of the environment, in the HRNI eco feature.

21-26

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FEBRUARY HRNI • 3

editor’scomment

High times for hotels A

few New Year casualties may have emerged – and I’m talking about businesses closing or entering administration, not sore heads the morning after the night before – but this past month has also seen activity picking up in the hotels sector. Following on from last month’s announcement of major expansion plans by Andras House, planning permission has been granted for two new boutique hotels in Derry~Londonderry while City of Derry Hotel has acquired the Ramada Portrush and the Dalata Hotel Group (operator of the Maldron brand) has assumed management of Ten Square in Belfast. And the sector is not only evolving but also upping its game with a number of venues amassing accolades in recent months including The Merchant in Belfast which has made the shortlist of the Best Hotel category in the Veuve Clicquot GQ Food & Drink Awards alongside the likes of Claridge’s in London and Gidleigh Park in Devon. Malmaison Belfast was recently named the best hotel in the Malmaison group, while The Spa at the Roe Park Resort in Limavady was Highly Commended in the Best Hotel Spa category at the Irish Spa Awards and the Bushmills Inn picked up AA Hotel of the Year for Northern Ireland 2014-15 and Irish Golf Tour Operator Association Boutique Golf Hotel of the Year for all Ireland. With expansion and excellence, prospects are good for the hotels sector. Editor:

Alyson Magee

The Percy French tops leader-board

he Percy French in Newcastle has been named the Best Restaurant in Ulster by the Golfers Guide to Ireland at an awards ceremony in Druids Glen Golf Club. The awards were based on the results of an all-Ireland From left, Stephen Meldrum, general manager of the Slieve Donard Resort & poll undertaken from within the golfing community. The Spa, is pictured with James Toal, manager restaurant is located on the grounds of the 4-star Slieve of the Percy French, Paddy Mc Carthy, editor of The Golfers Guide and Mary Donard Resort & Spa, a firm favourite of golfers from Mitchell O’Connor TD at the awards around the world and next door to the prestigious Royal ceremony. County Down Golf Club, host to this year’s Irish Open. “We are absolutely delighted to have won this prestigious award,” said Stephen Meldrum general manager of the Slieve Donard Resort & Spa. “I would like to pay testament to the manager James Toal and his fabulous team who do a marvellous job ensuring we offer our customers the very best in seasonal menus and an exceptional dining experience every time.”

NITB set for new name, leadership, strategy

new name, new leadership, new partnerships and a new future strategy are among recommendations of the Hunter Review set to be implemented to revitalise the Northern Ireland Tourist Board (NITB) and broader tourism structures. Last month, Trade Minister Arlene Foster announced the Board would be renamed Tourism Northern Ireland, alongside structural changes aimed at making it more client-facing and in greater alignment with the work of Tourism Ireland and Invest NI. NITB is also to get a new chair in April, and is currently seeking a new chief executive to replace Alan Clarke, who retired last year. “We particularly welcome the Minister’s commitment that her Department will provide leadership in the form of a Tourism Strategy that will set the strategic direction for the tourism industry,” said Howard Hastings OBE, current chairman of NITB. “We also welcome recommendations to work more closely with Invest NI to further develop the work that is already underway on developing a joint economic brand, and we look forward to working more closely with the new Councils, given their increased powers and responsibilities for economic and community planning.” The Hunter Review report contained 33

recommendations covering a range of issues related to NITB, Invest NI, Tourism Ireland and district councils. “Given the importance of tourism to the local economy, my priority is to ensure that we have the right structures in place to maximise the benefits this crucial sector can bring right across Northern Ireland,” said Foster. “By implementing the Review recommendations, Tourism Northern Ireland will have a much greater presence at local level, developing strong relationships and increasing its knowledge of the needs of local tourism partners. “This is particularly important given the imminent changes in local government with increased powers for the new councils and their responsibility for Community Planning, including local economic development. “Collaborative working with the new councils and the establishment of strong partnerships must be a priority for Tourism Northern Ireland in order to maximise the tourism potential of each of the nine Key Tourism Destinations across Northern Ireland. The Hunter Report recommends the development of a Tourism Growth Fund jointly supported with the new councils and I will work to establish such a Fund in the next budget period.”

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributors: John Ferris 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 MBE 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 or the NIHF.

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Ministers seek reassurance over Aer Lingus Heathrow slots A

statement has been issued by the office of the first and deputy first ministers calling for protection of Aer Lingus routes from Belfast to Heathrow should the planned takeover of the Irish airline by the International Airline Group (IAG) proceed. First Minister Peter Robinson and Deputy First Minister Martin McGuinness issued the statement, after IAG entered into negotiations with the Irish government which holds a 25.1% share of Aer Lingus. The statement reads: ‘The Belfast to Heathrow landing slots are essential for our economic development. We would urge any potential buyer and everyone involved in the sale to

provide legal assurances existing air links to and from Belfast will not be impacted as part of the proposed takeover. ‘Direct air links to Heathrow are a prerequisite for investment, tourism and business. The capacity to attract and retain jobs would be jeopardised by any plans to use the existing slots from Heathrow to Belfast for other destinations. We must make every effort to protect our direct air connections as we continue to build and promote our business and tourism offering.’ IAG has issued a statement pledging a ‘legally-binding’ commitment to Aer Lingus slots operating between Heathrow and Ireland for five years.

Foster announces Tourism Events Funding Programme

rade Minister Arlene Foster has secured funding for the Tourism Events Funding Programme of the Northern Ireland Tourism Board (to be renamed Tourism Northern Ireland – see opposite) in 2015/2016. “Events both large and small play a key role in driving tourism to Northern Ireland and therefore I am delighted to announce that I have secured £1m for the Northern Ireland Tourist Board’s Tourism Events Scheme,” said Foster. “This funding will help ensure events, festivals and activities that have and will inspire people to come here can continue. International events such as Tall Ships and Giro d’Italia attract large numbers of visitors and spectators and showcase us on a global stage. However smaller events and festivals also play their part adding to the vibrancy and cultural life of Northern Ireland. “The Northern Ireland Tourist Board is currently working up the detail, however I expect them to open both the International and the National Events Fund in early February and would encourage all tourism events to start developing their applications and proposals for submission to the Northern Ireland Tourist Board.”

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Late last month, the Aer Lingus Board of Directors indicated a revised proposal from IAG valuing Aer Lingus shares at €2.55 met its requirements for recommendation, ‘subject to being satisfied with the manner in which IAG proposes to address the interests of relevant parties’ including Ryanair and the Minister for Finance of Ireland. IAG’s bid is subject to Irish takeover rules and EU competition reviews. IAG has indicated Aer Lingus would continue to operate as a separate business with its own brand, management and operations, while benefiting from the scale of being part of the larger IAG group, should the acquisition go ahead.

Belleek achieves WorldHost Village status

rade Minister Arlene Foster has congratulated Belleek on becoming Northern Ireland’s first WorldHost Village. The award is made to towns or villages where at least 25% of businesses have achieved WorldHost Recognition by delivering excellent customer service, and trained 50% or more of their front-line staff using any of the WorldHost training programmes. “Businesses in Belleek have rightly recognised the importance of customer service in shaping visitors’ experiences,” said Foster. “Their achievement in attaining WorldHost Village status, the first in Northern Ireland, is a fitting acknowledgement of a collective commitment to enhance service standards. “The WorldHost programme rightly recognises the role that customer care plays to tourism in Northern Ireland. The impression left by customer-facing staff goes a long way to ensuring that our visitors enjoy the best possible experience whilst here, which in turn helps generate future recommendations, repeat business and continued growth.” Fermanagh pro-actively promotes and supports the WorldHost customer service initiative and is the only destination in Northern Ireland to have a comprehensive plan in place for all of its towns and villages in a bid to gain WorldHost Destination status. Rolled out in Northern Ireland by NITB in partnership with the sector skills council, People 1st, and the Department for Employment and Learning, the World Host Programme helps businesses gain a competitive advantage by enhancing customer service skills. FEBRUARY HRNI • 5

Strong ticket sales for Irish Open T

icket sales are already well advanced for the Irish Open, to be hosted by the Rory Foundation at Royal County Down over May 28-31. The European Tour, organiser of the prestigious golf tournament, has revealed that tens of thousands of tickets have already been purchased by enthusiastic golf fans from all over Ireland and beyond for the event which will be hosted for the first time by World Number One Rory McIlroy’s charitable foundation. When the Irish Open was last held in Northern Ireland in 2012, tickets had not even gone on sale at this stage yet the Royal Portrush-hosted tournament went on to become the first European Tour event to sell out by the time of tournament week. Royal County Down holds significantly less spectators than Royal Portrush with tickets limited to 20,000 per day. “Through its players and its magnificent golf courses, Northern Ireland can rightly claim that it’s the home of golf and we are thrilled at the prospect of Royal County Down hosting the 2015 Irish Open,” said Kathryn Thomson, CEO of NITB, which is again supporting the Irish Open. “We are expecting another historic event in May and we are delighted

From left, European Tour’s Irish Open Championship Director Antonia Beggs and NITB Chief Operating Officer Kathryn Thomson urge golf fans to book their tickets soon.

that such a large number of tickets have already been sold. It is particularly pleasing for us to hear that 27% of tickets sold to date are from outside of Northern Ireland, with 17% from our neighbours in the Republic of Ireland. “We look forward to welcoming them all to Royal County Down, and we will be working to ensure a really memorable visit for all attending the Irish Open because we want them to come back to experience not only other aspects of our golf product, but the natural beauty of County Down, and what other parts of Northern Ireland have to offer.”

rade Minister Arlene Foster joins Ulster Rugby Chief Executive Shane Logan and Ulster and Ireland star Chris Henry to welcome the announcement that the Guinness PRO12 Final 2015 will be held at Ulster Rugby’s Kingspan Stadium on Saturday, May 30, marking the first time the Guinness PRO12 has staged a ‘destination final’.

Tim Smith joins Johnsons Coffee training division T

Tim Smith

im Smith has been appointed as a trainer with Johnsons Coffee to help expand its training team, which supports its increasing number of new clients across Great Britain and Ireland. Smith, who has worked in the industry for seven years previously managing outlets and working as area barista trainer for two major coffee chains, will be responsible for barista training with new and existing clients. twitter.com: @Hosp_ReviewNI

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q&a

A Day in the

Life…

Marianne Hood, freelance hospitality consultant at Marianne Hood Hospitality Solutions

Favourite Quote:

Never let success get to your head, never let failure get to your heart" by Marianne Hood

WHAT IS YOUR CURRENT ROLE? I am an independent hospitality consultant working for a range of clients, mainly restaurateurs and publicans, who require short to medium term support from an industry professional with operational experience. WHAT IS YOUR BACKGROUND? I started my career waitressing, and progressed to become general manager in Botanic Inns for 12 years. In 2008, I left Botanic Inns to become the hospitality director in the Grand Opera House where I stayed for six years before going out on my own. WHAT DOES YOUR ROLE INVOLVE? Primarily I provide support solutions to independent owner/operators. A lot of my

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time is spent developing and delivering bespoke staff training programmes following customer based research on the outlet. This often takes the form of a mystery visit to the venue followed by a more in-depth meeting with the senior management to fully understand their issues and needs. I am also very procedure driven and, with the introduction of a few changes to operating practices, operators can really begin to see an impact to their business. I also provide interim management support and assist with start-up businesses supporting the owner if they do not have extensive experience. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part is being able to go into a new business unencumbered and take a fresh look at what the issues are and develop a range of possible solutions to help improve profitability and service standards with the introduction of policies and procedures. There really isn’t any worst part although working freelance means that there are times that I have to hold my nerve. WHAT DO YOU FIND MOST CHALLENGING? Customer service standards remain the largest challenge; it is vitally important that the customer is placed at the forefront for all venues, and that the management educate and train their staff to the highest standards. OUTLINE A TYPICAL DAY I begin each day by checking emails and responding as necessary. Invariably I will have a couple of meetings either with existing

clients or following up leads and contacts for new ones. I could be working on developing bespoke training programmes or working operationally within a client’s outlet. PROUDEST MOMENT TO DATE? Having debated with myself for some time, actually taking the decision to set up on my own has made me very proud. It is a lifestyle business and it appealed to me to be able to help out operators on a project-by-project basis. Helping one of my clients achieve a major industry award last year was another highlight. BEST THING ABOUT BEING INVOLVED WITH THE LOCAL HOSPITALITY INDUSTRY? Over the years I have developed a strong network of like-minded people whose knowledge and friendship have helped me immensely; this has become even more apparent to me since I became freelance. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I am an amateur runner and like to do a parkrun each week; it’s good for the soul and the head. Time with my family is precious and I also like to make time for my friends – many of whom I met waitressing over 30 years ago. TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOW? I spent my early 20s travelling the world while working on a 5 star cruise ship as a wine steward. Trips to Alaska, the Far East, South Pacific and Caribbean Islands were all fantastic experiences although the work was tough at times.

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foodnews

Protect Yourself With Crime Cover Louise McMahon, Hospitality & Leisure Centre of Excellence Leader at Willis Insurance and Risk Management

ou may feel that your employees would never steal from you or that your business would never be the victim of theft, but the harsh reality is that nearly every business is eventually victimised by fraud or theft. In this day and age, thieves (including your employees) do not need direct access to cash to steal from you; merchandise, supplies and securities are all fair game. Essentially, any product can be a target for thieves if there is an opportunity to make a resale profit. The following examples represent common business thefts, specifically by employees: • Keeping two sets of books. • Stealing from the cash drawer. • Stealing merchandise and materials. • Increasing amounts on cheques and invoices after they have been paid. • Paying bills to companies that do not exist and then cashing those cheques. • Padding payroll and cash expenditures. • Not crediting cash payments. Restaurants are particularly vulnerable to robbery, burglary and theft. As restaurants typically accumulate a large amount of cash, it makes them attractive targets of criminal activity. A criminal also looks for establishments with late-night hours and easy entry or escape. Preventing Theft The best way to deal with the threat of theft is prevention. If you see suspicious behaviour in any area, courteously ask the person if they need assistance. • During daily operations, cash registers should be inspected regularly to prevent cash build-up above the minimum amount needed. • The rear door leading to the rubbish or waste containers should never be propped open. Always keep back doors locked. What insurance cover is available? Modern policy wordings offer insurance cover that protects companies from theft, employee and third party frauds.

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Uluru tipped in global top 10 list as restaurant marks the end of an era N

Theft: Protects against loss of money and securities by way of theft, disappearance or destruction while the property is on your business and/or banking premises. Cover is normally restricted to theft by violent or forcible entry or exit from the premises. Full Theft cover may also be available. Crime cover is a good alternative and readily available often at very competitive premium, for direct financial loss resulting from fraud or dishonesty by employees stealing money, securities or property from the business. External or “third party” cover can be arranged for: • Computer crime involving “hacking” • Theft, forgery, fraudulent alteration and counterfeit. Whether internal or external, old fashioned theft or cybercrime, insurance protection should now be high on the agenda for all local businesses.

orthern Ireland’s only Australian restaurant has been tipped in the top 10 places in the world outside Australia to enjoy authentic Australian cuisine. Uluru Bistro, which recently closed its doors in preparation for its big move as Uluru Bar & Grill to Market Street, was nominated in the top ten by the Cheapflights team, which lists their favourite Australian eateries around the globe. Listed alongside other Australian restaurants in honour of this year’s Australian Day, Uluru featured on the list beside other recommended restaurants in Boston, Austria, London, Denmark, Canada, Spain, Kuala Lumpur, Scotland and Germany. The Cheapflights team described Uluru as a restaurant which “produces good clean food with an Australian twist”. “It’s pretty cool we made it onto this list especially as we have reached a real milestone with Uluru,” said Dean Coppard, Uluru owner and Sydney ex-pat. “We closed our doors this weekend in preparation for our relocation to our new premises on Market Street in Armagh’s historic city centre. It was emotional for us but we were totally booked out with regulars and newcomers who all raised a glass and wished us every success. “Our customers love the Australian twist in our cooking styles. But very soon we will be able to welcome so many more customers through our doors in our new location which is much larger and will have lots of welcome additions. We would like to extend our sincere thanks to our customers over the years. We look forward to welcoming you very soon in our new Uluru Bar & Grill.”

If you would like further information on this subject contact Louise McMahon on 028 9032 9042 or via louisem@willisinsurance.co.uk.

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Dean Coppard with his staff on the last night of Uluru in Market Square, Armagh

FEBRUARY HRNI • 9

chefprofile

Chef profile John Ferris speaks to Johnny Glass, head chef at Fratelli’s, Belfast Johnny Glass

ver the years, 60 Great Victoria Street has witnessed more highs and lows than your average Disneyland roller coaster. In its day, Bourbon was great; then terrible. The Malt Room came along and Raymond McArdle’s food was as good as you’d expect, but the atmosphere inside was non existent and the building looked like an interior decorator’s three-year-old had planned the whole thing during a bring-your-kids-to-work day. It’s a fine balance to marry food and atmosphere in such a big building, but it’s a job that’s being done perfectly by the restaurant’s newest owners, the Hill Brothers, and the restaurant’s head chef Johnny Glass. Front of house, Fratelli’s has the perfect mix of relaxed, well-informed staff that means it’s the perfect venue for larger groups as well as small children. But it’s the food that really stands out. “I just got my own pasta machine and I’ve started making pasta for specials so it’ll be my

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take on classic dishes,” says head chef Johnny. “At the weekend I had a monkfish Osso Buco on and I’m trying to do some tortellini and ravioli. I made saffron, basil and beetroot pasta yesterday trying to work on things for the new menu. I have monkfish tortellini going on tonight in a pea broth. “I’m trying to bring bread recipes in as much as I can too. We have fresh focaccia, and we’re looking to make our own ciabatta. I was in Fratelli’s down in Galgorm first and there was a big emphasis on everything being fresh. “I’m changing the menu here at the end of February and I’m talking to the head chef up in Galgorm about it because the powers that be want it so that if you come in here for something to eat and then go down to Galgorm, it’ll be exactly the same.” It’s no real shock that the food in Great Victoria Street is so good, given Glass’ pedigree including a stint as head chef in Cayenne. But it all started in his teenage years. “My mum was assistant manager at the Tidy Doffer in Ravarnet. I started polishing cutlery for a few weekends and I was blown away by the banter of the chefs and it wasn’t long before I was in the dishwasher room. Then I was working every Friday, Saturday and Sunday after school. I just loved it. “I was there for six years and then I went to Tatu where I met Neil Bradley and Ronan Sweeney, who was the manager. Before then all I’d been doing was battered scampi and chicken Maryland… loads and loads and loads of them. They introduced me to another style of cooking.” After working in Tatu, a 22-year-old Glass spent a year travelling around Australia, spending time in Sydney, Melbourne, and Canberra working here and there; including time at a two-hatted restaurant.

“It was a massive learning curve and then, when I came back, I got offered a job in Roscoff’s. I was living in Lisburn at the time and I had to get up early every day to get the train and I was always outside Roscoff’s before 9am. Anywhere I’ve ever worked, I’ve always had this great skill off getting up early and being in before everyone. I think that helped me along the way. “In there was hardcore. There was six of us in the end working six days a week. There was me, James Neilly, Conor McCann, Timmy Quinn and before that was Andy Rea; good times. I learned a lot in the three years I spent there. That’s where I met Paul Rankin and I’ve always had a good rapport with him.” After three years as sous chef for Rankin in Cayenne, he spent another year travelling; this time to New Zealand. On returning, an old colleague from Cayenne was also coming home and it brought Glass to Comber. “Will Brown had just come back home too because his mum had given him the restaurant [the Old Schoolhouse]. He phoned and asked me would I come down and help out. It was good working with him again. I spent about a year there and then Paul Rankin phoned me about the head chef’s job at Cayenne. It was a very prestigious job. It’s unfortunate it didn’t work out.” During his time at Cayenne he also got his foundation degree. “It took me three years and it was the toughest time of my life. Every Wednesday down with Barry Smyth, it was really interesting. I was thinking of branching off that way.” There’s plans for upstairs in Fratelli’s and Johnny is looking forward to seeing that old building full again.“I’d love to be able to do up to 500 in here on a Saturday night.” If Johnny keeps cooking like this, then it’s not going to be long before that’s a reality.

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flogas

The Mill Restaurant at La Mon A recent refurbishment and re-branding is paying off for the popular hotel’s flagship restaurant, says Colin McCreedy, executive chef at La Mon Hotel & Country Club.

These are frequent occurrences on the ‘oneoff’ Mill Menu. In 2015, we look forward to welcoming our Gourmet themed Evenings, and we are planning different event evenings such as Tapas Night, Classic French and Game Evenings teaming with our wine suppliers and guest sommelier later in the year.

TELL US ABOUT THE SPACE YOU HAVE. The Mill Restaurant at La Mon seats 80 guests and offers a contemporary dining space featuring local art pieces from Northern Ireland. It includes the popular and renowned La Mon Sunday Carvery, as well as evening dining and a new ambient setting for Afternoon Tea with resident pianist. The adjacent Craigantlet Suite can be extended to include private dining options for guests. WHAT FEEL ARE YOU AIMING FOR? The stylish design reflects the contemporary modern dining at The Mill and is complimented by soft lighting and ambient surroundings. The Mill Restaurant, with its natural tones and soft interiors, complements the warm and welcoming La Mon brand. WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Modern Irish cuisine is at the heart of The Mill Restaurant, and its seasonal menu offers the best

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of local produce. Its menu is devised by awardwinning chefs who complement the best of the seasons. The Mill’s mature herb garden provides hand-picked seasonal herbs and edible flowers. WHAT IS YOUR FOOD SOURCING POLICY? Sustainable produce has a huge influence on decision making. We are located in the garden of Ulster, lying in the shadow of Scrabo Tower which provides the best of seafood from Strangford lough, the Mill Restaurant at La Mon is proud of the local VIP Comber Earlie Potato with Protected Geographical Indication status. WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? The Mill Restaurant offers great style in food presentation; it is great looking and great taste. In January, we offered classic Beef Wellington served on a sharing platter. These ‘one-off’ classics with a modern twist are most popular in the Mill. Love Lobster? Seasonal Game?

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WHO ARE YOUR CUSTOMERS? The Mill Restaurant at La Mon attracts a large customer base within the local area and 10-mile radius within Co Down. Being the central dining destination at La Mon, there is also a huge diversity of customers from corporate guests mid-week, to families and casual diners. It is also a popular celebration destination for the local market due to the warm and welcoming atmosphere. The Mill provides the perfect destination for private dining, birthday parties and intimate wedding celebrations. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? The Mill Restaurant at La Mon strives to ensure a unique identity through its new branding. We have measured our success by the increase of guests returning to enjoy The Mill brand. Word –of-mouth from the local customer market is also a testament to its success.

41 Gransha Road, Castlereagh Email: TheMill@lamon.co.uk Facebook: LaMonHotelBelfast

FEBRUARY HRNI • 11

q&a

Living the High Life By Alison Moore, Sales Manager at Hi-Life Diners Club When did Hi-Life come into existence and what's the concept behind it? Hi-Life has been putting “bums on seats” in restaurants for over 30 years. We help restaurants fill empty tables at their slower times. What services does Hi-Life offer? Our members get a good deal and our partner restaurants get increased turnover from an otherwise empty table. What benefits/advantages does Hi-Life offer to the hospitality sector? In my job I speak to owners and managers on a daily basis. They see very immediate results when joining our scheme – and of course it’s free for them to try. Where is Hi-Life based and how many employees does it have? There’s 15 of us around the UK and Ireland. I run the team in Northern Ireland. We are a mobile bunch and like to be out on the road! What region/s does it cover and are you able to name any clients? We cover the whole country and have large corporate clients like Carphone Warehouse and the Belfast Telegraph, right down to individual members who enjoy dining out and saving money. Does Hi-Life have any plans for development/expansion in 2015? Absolutely. Technology is our key driver and the sky's the limit! What is your own background Alison, and what brought you to Hi-Life? I’ve always worked and studied hospitality. Hi-Life keeps me in the industry I love, and also gives me a good view into other sectors.

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For Information on how to join the Hi-Life Diners Club contact Alison Moore, Sales Manager Mobile: 07737385449 Email: alison@hi-life.co.uk Websites: www.hi-life.ie • www.hi-life.co.uk

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drinksnews

West Coast Cooler FASHIONWEEK returns in full colour Pictured at the launch of West Coast Cooler FASHIONWEEK are Adrianna, Stefania, Rebecca and Niamh in the latest looks from Oasis, Diamond Dolls and Next.

ith the launch of its 19th season, West Coast Cooler FASHIONWEEK is now firmly established as a key date in every stylista’s schedule. This season’s launch at the BFW HQ in Belfast brought a splash of colour to a cold and wet January, and with it, the announcement

of the popular FASHIONWEEK programme. Returning from March 19-22, with nightly catwalk shows plus the return of Sushi Saturday and Style Sunday, Ireland’s leading fashion event continues to lead in the style stakes. “Following on from a fantastic and remarkable milestone with our 10-year celebrations last season, I am excited about showcasing the very best of our local designers and independent boutiques as well as international high street names once again this March,” said Cathy Martin, director of FASHIONWEEK. “And, as well as the catwalk shows, our new HQ in Bruce Street will also host a pop-up sushi and cocktail bar, courtesy of Belfast’s favourite Japanese and Asian venue Zen. This stylish, pre-show eaterie is the perfect complement to our ‘shop the show’ boutique alley, where show-goers can browse the latest catwalk collections as well as purchase fashionable gifts.” For those unable to make the evening catwalk shows, the return of Sushi Saturday at Shiro is a welcome treat. The ‘Director’s Cut’ fashion event showcases 36 of the best looks from across all shows at Belfast FASHIONWEEK, whilst guests enjoy a welcome West Coast Cooler cocktail and sushi platter. The schedule will close with

Next stop Vegas for new WKD limited edition

nveiling a new Limited Edition for 2015, Northern Ireland’s leading RTD brand1, WKD, has journeyed to Las Vegas for inspiration for this year’s Limited Edition. Available from January, WKD Vegas takes its cue from the vibrant nightlife and neons associated with the world-famous Vegas Strip. The WKD logo on the 275 ml bottles has been transformed into a Vegas-style sign, creating high impact stand-out in the chiller, while the case outer graphics convey the atmosphere of Vegas at night. The launch is being supported via a heavyweight social and online digital media campaign; extensive consumer sampling activity and launch/introductory price promotions and the new line will also benefit from the halo effect of the support for the WKD brand. Brand owner SHS Drinks will be inserting promotional leaflets into cases of WKD Blue (24 x 275ml) to alert licensees to the arrival of the new Limited Edition, and support for licensees includes free POS and rate-of-sale driving kits enabling them to offer customers purchasing two bottles of WKD Vegas a free pair of gold sunshades complete with sideburns. “The success of WKD Brazilian Limited Edition this year, which generated approaching £1.5m-worth of sales2, has demonstrated that there is a real appetite amongst consumers for Limited Editions from WKD,” said Debs Carter, marketing director- Alcohol, at SHS Drinks. www.hospitalityreviewni.com

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EEK W N IO e: FASH schedpmu,ldesigner 8 ers. 20 – sh,oMw esign – Sushi arch cal d

lo m ay and 2-4p ro. ques 21 – ut’ at Shi h bouti c r C a , ’s M r , to 8pm rday Direc 21 – Satu day ‘The h c ar le Satur rday, M treet. – Sty S g i Satu H h -5pm t SHU. 2 , a 22 p NI e at arch enca onlin y, M M le a g b d n ti Sun availa om. ppor ule is ay su k.c Sund ow sched hionwee as sh tf ll s u a f lf .be The www Frid

the flagship Style Sunday luncheon at SHU on March 22. “We can’t believe we are already preparing for another busy season of show-stopping catwalk fashion and runway fun,” said Esther Small, brand manager for West Coast Cooler, which sponsors FASHIONWEEK. “It has been a wonderful collaboration between FASHIONWEEK and West Coast Cooler over the last decade and we can’t wait to see what is in store from this exciting and varied schedule of events.”

Heads up for a WKD St. Patrick’s Day T

o help licensees in Northern Ireland maximise the St Patrick’s Day sales opportunity, SHS Drinks is giving away humorous WKD Shamrock Head hats to bring some extra fun and theatre to celebrations. The highly impactful promotion offers a ‘Free Genuine Irish Shamrock Head (Made in China)’ when consumers buy two bottles of WKD. The hats will turn heads and create a real talk-about factor in on-trade outlets. The Shamrock Head promotion will build rate of sale for WKD stockists and be supported by witty in-outlet POS items. The amusing hats are part of a long line of sought-after giveaways from the ever-innovative WKD brand, Northern Ireland’s no.1 RTD1. “St Patrick’s Day is a major highlight in the on-trade social calendar,” said Debs Carter, marketing director – Alcohol at SHS Drinks. “We’re giving WKD stockists a head start by providing them with support which will generate incremental sales through creating fun for consumers around the event. The Shamrock Heads will certainly contribute to people’s enjoyment of the celebrations. “WKD has a strong track record in helping licensees make the most of seasonal events and holidays, and the Shamrock Heads are set to generate an extra buzz in pubs and bars in Northern Ireland this March.” 1Source: Nielsen NI On Trade Audit RTD category volume (L) & value (£) share, MAT January 2014

FEBRUARY HRNI • 13

tourismhero

An Appreciation: Martin McCrossan 1962-2015 By Alan Clarke, former chief executive of the Northern Ireland Tourist Board

t was my great privilege to award Martin McCrossan the prestigious ‘Tourism Hero Award’ at the Northern Ireland Tourism Awards in 2013. Noone deserved the title more. It's now hard to take in that we won't see that smile again, or recognise him in all weathers on the Walls wearing that famous yellow shirt and entertaining visitors from near and far or, for me, enjoying a bit of friendly banter with him. It's all been said already - Mr Derry. A Proud Derry Man, a superb and passionate ambassador, a pillar of the tourism industry and founder of the award-winning company, City Tours. Each and every one of us will have personal memories of Martin. Someone hugely loved by us all. Someone with immense humanity and generosity. For me, above all else, I will remember his friendship, his positivity and ‘can do’ attitude and his love and pride in Derry. If anyone put the hyphen into Derry-Londonderry, it was Martin McCrossan. He and I had endless banter over those yellow shirts, so often unveiled at industry events! A shrewd businessman and entrepreneur, but one who fully realised that growth for Derry meant growth for City Tours and both needed each other. I was privileged to attend his annual event for the local tourism industry, his celebration dinner for 230-plus in Derry when he received the Tourism Hero Award and to witness his unstinting work for the local community including Foyle Hospice. With his passing, what stands out is not only his business acumen and good sense, and his friendly, caring personality, but the strength of his relationship with his wife Sharon and his family, and with his work colleagues, John, Garvin and the others at City Tours. Visiting Derry won't be the same again, but I will be able to look up from the walls and see a ray of sunshine, hear a mischievous laugh and thank God for a true friend.

14 • HRNI FEBRUARY

Martin McCrossan is pictured with Caroline Adams, manager of NITB Quality and Standards, last year when Martin McCrossan City Tours was accredited as a five-star experience through NITB’s quality scheme.

Alan Clarke right, then chief executive of NITB, presents Martin McCrossan with the Tourism Hero award at the Northern Ireland Tourism Awards in 2013.

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q&a

Signature Serve Late last year, two local bartenders moved closer to winning a trip to the World of Coca-Cola in Atlanta, Georgia, as finalists in the Coca-Cola Signature Serve Northern Ireland regional heat hosted by Cafe Vaudeville in Belfast. Ahead of the all-Ireland final, where they will compete with finalists from the other regional heats held in Dublin, Cork and Galway, Nathan Evans from Mary’s, Magherafelt and Dale Johnston from The Hillside, Hillsborough reflect on the magic of Coca-Cola.

Questions

nathan evans

HOW DID YOU PREPARE FOR THE REGIONAL HEAT OF COCA-COLA SIGNATURE SERVE?

WHAT WAS THE INSPIRATION BEHIND YOUR SIGNATURE SERVE?

HAVE YOU BEEN PREPARING FOR THE FINAL?

dale johnston

Preparing for a competition is second nature to me as I have competed on many occasions as a cocktail bartender. The first element is to carry out research on the product. Then it’s breaking the competition down piece by piece so I know exactly what the judges are looking for. And finally bringing together the product research and the main elements of the scoring to create a drink or presentation that has an overall representation of what is asked for by the competition entrants.

In preparation for the regional heat, I firstly did a lot of research into the history of CocaCola and its origins. With this information, I knew I could start to build on something very strong and start experimenting with different flavours to see what I could complement the flavour of Coca-Cola best with. I believe what the future has for soft drinks is a strong relationship with food as, in this hospitality industry, we are losing a lot of beverage-only outlets and the survivors are great pubs with great food.

Looking back at the colourful history of CocaCola as a brand and how little the recipe has changed, I realised that changing the flavour or appearance wasn’t necessary. It is an iconic product with a taste that has remained consistent decade after decade. As a bartender, my job is to give the customer the product they ordered; however as a mixologist, part of the job is to entertain the customer and add a little theatre while I prepare a drink.

The inspiration behind my signature serve was its creator, Georgian pharmacist Dr John Pemberton. I wanted to portray Dr Pemberton and use this as the foundation to my act and to build on the concept of experimenting; we as bar tenders/mixologists are always experimenting with different ingredients to create something new and exciting, as Dr Pemberton did so successfully. For example, I believe the soft drink should marry with the dish, ie if the chef has a duck and orange dish, we should remove the orange from the dish and find it in the drink that will in turn go hand-in-hand.

Preparing for the final in Dublin has been something I think about every day. My performance in Belfast seemed to entertain the crowd. I now want to give the crowd at the final something more and really give them the wow factor. I’m taking my original routine and adding to it. I’ve taken advice from other bar staff and the co-workers that came to the Belfast heat for their opinion on how I can improve. Then it’s just practice, practice, and practice to ensure it’s absolutely perfect.

Yes, there has been plenty of thought and research over the last few months about creating a new Signature Serve for the final and plenty of Coca-Cola consumed during practises so I cannot wait to get the finishing touches done and head to Dublin! With my second opportunity, I believe my Signature Serve was the start of something really exciting and with time to perfect it for the final, I’m hoping it to be as well-received this time around.

The highly anticipated Coca-Cola Signature Serve Grand Final will take place Wednesday 4th March 2015 in Opium Niteclub, Dublin, selecting the overall winner of the Coca-Cola Signature Bar Tender 2014. www.hospitalityreviewni.com

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FEBRUARY HRNI • 15

worldofwines

Continued value growth forecast for the still wines category In its recent report on the category, Still, Sparkling and Fortified Wine – UK - October 2014, Mintel reports as follows: THE MARKET Value sales in the wine market continued to rise, reaching £12.51bn in 2013. However, much of the market’s value growth is the result of inflation and the government’s tax escalator. Now that the duty escalator for alcohol has been scrapped, value growth is likely to slow down, with 2014 expected to see an annual increase of just 0.8%. Volume sales fell to 1.31 billion litres in 2013 and are likely to carry on declining in the lead up to 2019 as fewer adults are buying wine than last year, with concerns about alcohol content, sugar content and cost contributing to this. Curbed usage is likely to continue as household budgets remain stretched for many, despite increasing levels of consumer confidence. However, total wine market volumes should eventually start to flatten out. The still wines market is comfortably the largest segment of the market and largely dictates the overall market size. Sales of still wine should increase in value although to a lesser extent than previously expected now that the tax escalator has been scrapped. Value sales are predicted to reach the £12bn mark by 2019.

MARKET FACTORS Although Mintel’s sentiment data show that consumer confidence has been fairly flat since the start of 2014, it is still well above the levels seen in the immediate aftermath of the slowdown. Consumer spending, too, has risen steadily, and this will benefit the wine market. For example, 23% of wine buyers report to limit how much wine they drink because of the cost, falling to just 13% among those in a ‘healthy’ financial situation. COMPANIES, BRANDS AND INNOVATION Hardys, Lindeman’s, Kumala and Casillero del Diablo have all posted double-digit value growth in a flat market. Still wines continue to dominate new launches. While the traditional glass wine bottle still rules, a small number of UK operators are exploring smaller bottles and single-serve portions in a bid to tap in to consumer interest in portion control and convenience. Summer 2014 saw a number of fruit-flavoured wine launches in the UK. This follows the success of fruit-flavoured cider and beer. WHAT WE THINK Wine remains one of the most popular drinks in

the UK. It benefits from strong associations with meal occasions, as well as being a popular goto drink for people when looking to relax. NPD such as fruit-flavoured wines is helping to maintain consumer engagement with the market and helping to combat competition from other drinks. Despite signs that consumers are buying wines less frequently and financial considerations continue to shape the market, consumer confidence is starting to recover and consumer spending has risen steadily in kind. While this is expected to benefit the wine market, however, the degree of benefit will depend upon the strategies operators use to convince shoppers to trade up to more expensive price points. Although suppliers and retailers have done much to demystify wine, it is still a hugely diverse market. The wide variety of choice available in the average supermarket wine aisle means that it is often easier to stick with the familiar rather than trying something new. Clearer information about the differences between more and less expensive wine varieties would be welcomed, as would the opportunity to sample wines before buying; both are likely to help limit the perception of risk and drive uptake.

Torres’ award-winning Ibericos Rioja launches new look I

béricos - a Rioja by Torres supplied by Woodford Bourne NI – was awarded a gold medal at the Rioja Masters 2014 competition organised by specialist publication The Drinks Business. According to the magazine’s December edition, the 2012 vintage of this Tempranillo wine is at the top of a list of 25 crianzas and was the only gold awarded in this category by the panel. Ibéricos - with 12 months in oak and an extended period of bottle maturation - is a wine of exceptional quality, elegant and contemporary, made of grapes carefully selected from the winery that the Torres family has in the heart of the Rioja Alavesa, specifically on the outskirts of the historic town of Labastida, some 1,270 metres above sea level. With a surface area of 25,000 m2, the winery is a clear example of sustainable and efficient building, in line

16 • HRNI FEBRUARY

with Bodegas Torres’s environmental policy, and has solar panels, vertical wind turbines and a biomass boiler that cover 50% of the winery’s energy demand. The new Ibericos label has just been launched into market with an attractive cherry red label with embossed gold diamonds expressing quality and style. The nose has an intense white floral and red fruit aroma, which combines harmoniously with oak-imparted notes of spices and toast. In the mouth it is initially fresh and velvety, gradually revealing the finesse and smoothness of its tannins. It is these smooth tannins and fruity sensations that combine particularly well with tapas, pinchos and Iberian cured ham. The Torres surname has been linked to wine for more than three centuries, when the family first planted vines in the Penedès. Torres has won numerous Awards and recognitions; the latest being World’s Most Admired Wine Brand by Drinks International.

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worldofwines Rory MacNally

Bringing knowledge and expertise to the

wine sector R

eflecting its commitment to expanding and strengthening its wine portfolio, Drinks Inc. has appointed a new member to its sales team who boasts an extensive background in the trade as well as his own stable of prestigious wine brands. Rory MacNally joined Drinks Inc. last month, by way of the Belfast Wine Company, Wine Gallery, Dillon Bass, a stint in London with Fine Wines, and latterly his own local business Mac the Vintner. With his knowledge and expertise in the wine sector, Drinks Inc. hopes the appointment will demonstrate to customers its continued commitment to the category. Many of the wines MacNally has brought to Drinks Inc. offer competitive pricing and quality, including Chilean Misiones de Rengo which was Mac the Vintner’s first portfolio addition and has since grown to become the leading 18 • HRNI FEBRUARY

exclusive wine brand in the Chilean market. Another is the Spanish Anciano Crianza, which offers fantastic value, while the more recent addition of a Gran Familia Rioja performed very well over Christmas. Malbec from Argentina is currently riding the crest of a wave and will be celebrated this April with World Malbec Month. “As the iconic and top selling red variety of Argentina, it’s something new to talk about,” says MacNally. “People are always looking for something new.” Perfect for this occasion is Drinks Inc’s Decanter Gold Medal winning Malbec from Trivento. Trivento has also just announced plans to extend its sponsorship of premiership rugby for a further three years following the success of its initial link up. The rugby partnership has coincided with Trivento enjoying unprecedented sales success and was the UK’s biggest Argentinian wine brand by value in the 12 weeks leading to

January 1st 2015, according to Nielson data. MacNally has streamlined the stable of wines he brought from Mac the Vintner, to complement Drinks Inc’s extensive, existing portfolio, and will cover the all-Ireland market for the group. Drinks Inc. looks to offer its wine customers added value in the form of wine training and a bespoke support package tailored to the needs of each outlet, including menu printing, gourmet nights and the availability of principals to conduct wine tastings. With 50% of consumers sticking to the wines they are familiar with, MacNally advocates wine by the glass or wine of the month serves to stimulate consumer interest in trying different varietals. Dedicated channel wines are available to avoid conflict with on- and off-trade pricing, while further advantages of Drinks Inc’s service offering include no delivery charges, no extra charge for split cases and no minimum order size.

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winewizard

Wine Wizard!

Ciaran Meyler

by Ciaran Meyler

Training: a cost or an investment?

ccording to a Vinexpo/WSR study, declining wine consumption in the UK is set to reverse this year, led by the continued rise of sparkling and a slow recovery in still wine demand. Commenting on the findings, a press statement from Vinexpo noted, “The outstanding success since 2008 is the rise of sparkling wine. Its popularity with UK drinkers shows no sign of slowing. In the 10 years from 2008 to 2018 UK drinkers are forecast to increase consumption per person from 1.6 litres to 2.2 litres a year.” Despite this increase in consumption, we are still very immature wine drinkers; by that I mean we have very little knowledge of what we are actually drinking, how it’s produced and where it comes from. When you visit countries who produce wine , like France, Spain or Italy, everyone knows about wine and they talk with great passion about the regions, grape varieties and food and wine matching. Whilst things have changed here in our wee country, most customer-facing staff are very intimated about recommending wine. So we’ve come up with some help, The Santa Rita Wine Academy is a new wine course which I will tutor over a four week period. Training presents a prime opportunity to expand the knowledge base of all employees, but many employers find the development opportunities expensive. Employees also miss out on work time while attending training sessions, which may disrupt rotas. Despite the potential drawbacks, training and development provides both the company as a whole and the individual employees with benefits that make the cost and time a worthwhile investment. It helps with staff retention, job satisfaction and can send a very professional message to your consumers and the best thing about this course is that it’s complimentary. The Wine Academy will take the entire mystique out of wine covering all of the following topics:

• • • • • •

Wine & its production Grape varieties Countries of origin Food & Wine matching Sales and service of wine Understanding labels

I’ll run three courses this year, based on two-hour sessions over a four-week period. So sign up now by emailing emma@unitedwines.co.uk or call 02838316555 20 • HRNI FEBRUARY

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CHP mechanicalservices

Offering efficiency, reliability, quality workmanship and follow-up Co Down-based CHP Mechanical Services has been serving the renewable energy, heating, plumbing and gas sectors for 15 years, building up a portfolio of prestigious clients including hotels, nursing and residential homes.

CASE STUDY ONE: NEWFORGE HOUSE HOTEL

ohn Mathers, who runs the renowned Newforge House hotel and B&B in Magheralin, said he has no regrets about turning to CHP Mechanical Services when opting to have a biomass heating system designed for, and installed at, the sixth generation-owned Georgian building. CHP Mechanical Services Ltd installed a 93% efficient 80kW Firematic boiler with associated accumulator tank and controls and linked the new system to the existing heating system. The new biomass equipment is housed in a purpose provided modular plant room/fuel store which was constructed and tested on CHP’s premises before being commissioned on site. The heat generated by the biomass boiler is metered and the client can avail of 6.3 pence for every kwh of heat the plant produces for the next 20 years. This is payable by the government and is paid quarterly. With wood pellets offering a considerably more economic alternative to oil, Newforge House also stands to benefit from significant savings on its fuel spend. From the date of order, the system was supplied, installed, commissioned and set to work within eight weeks. Mathers was impressed with the quality of the system and workmanship, and the willingness of CHP Mechanical Services Ltd to engage and work with other contractors on site to achieve the best for their client.

CASE STUDY TWO: MILLVALE FARm

olin Kane, of Millvale poultry farm on the outskirts of Ballynahinch, said the work carried out by CHP Mechanical Services exceeded his expectations. The existing heating system in the poultry units at Millvale Farm consisted of oil fired air heaters which were proving very expensive to operate. CHP Mechanical Services was tasked with designing and installing a new wet heating system powered by biomass. The new system comprised of two 99KW Herz Firematic Biomass Boilers running on wood pellets. Both boilers operate of a single 30-tonne fuel store with a twin auger adaptor. Each poultry unit has its own boiler and heating pipe network integrated into the existing poultry BMS panel. Hot water is delivered at 80oC to two hot water heaters in each unit, which in turn heats each poultry unit with warm air via a heater matrix and fan. There is a clear advantage of using a biomass boiler with a wet

heating system in poultry units:1. Extremely low CO levels compared to oil or gas heating 2. Dryer litter, reducing bedding costs 3. Birds evenly spread over unit 4. Better environment for birds to thrive 5. Massive savings with reduced fuel spend and RHI grant payment. CHP Mechanical Services worked closely with the farmer to ensure all work was carried out to a high standard and complete within a given time-frame, ensuring that the downtime to the farmer was minimal and crops were not interrupted. “With CHP Mechanical Services Ltd, we got exactly what we wanted; in fact, it was better than expected, which is not usually what happens,” said Kane. “We had researched the pros and cons of installing a new system for around five years, and made the decision early last year. “Financially, it felt like the right time - and it has made a dramatic difference. Even without government help, this is the way to go.”

CHP Mechanical Services Ltd, 62 Dromara Road, Dundrum, Newcastle, Co. Down, BT33 0NS Tel: 028437 50988 • Mobile: 07866 739798 Email: info@chpmechanical.com • Web: www.chpmechanical.com

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FEBRUARY HRNI • 21

goinggreen

Life’s a beach with firmus energy natural gas L

ocated in the unique setting of the famous golden sands of Portstewart Strand, Harry’s Shack, is already ‘creating waves’ with customers and food critics alike. Named Ireland’s Top Eaterie for 2014 by an influential food guide after only a few months in operation, the restaurant has already received rave reviews including, most recently, from a renowned critic in The Observer. Owner and manager, Donal Doherty, is revelling in his reviews himself – though this time it is about the natural gas which fuels the award-winning restaurant. Donal explained: “The Shack is in a truly spectacular location where customers can watch the waves crash to the shore as they enjoy first-class, fresh, local

food. Due to its challenging location, right on the beach, we were very surprised when we found out from firmus energy that they would be able connect us up to natural gas! They laid the pipes when we were a bit quieter after the summer rush and once in place, the switchover itself was done within 24 hours. “Natural gas is the way forward for businesses - it just makes sense to connect if you can as the low-cost and practical nature of the fuel is very appealing. Having to go out and replace the bottled gas is something of the past too as more conveniently; natural gas is available 24/7. “This benefit really came to the fore when we were hit hard by the storms in December. As

the cooking equipment, heating and hot water are all operated by natural gas which remained uninterrupted, we were able to re-open just two days later.” Natural gas is an economical choice for companies. It is a particularly good match for businesses which cook on their premises as it is very responsive and enables a much more controllable temperature setting. There are also practical benefits such as instant hot water and environmental advantages, including reduced carbon emissions. For more information on firmus energy for business, contact the customer care team on 0800 032 4567 or visit www.firmusenergy.co.uk

Resource efficiency – improving your bottom line By Maurice J Bergin, managing director of the Green Hospitality Programme

spent five years studying Hotel & Hospitality Management and became a qualified Hotel Manager. Yet, nowhere during that time was I trained to manage a hotel. I was trained to manage people, marketing, food, beverage, delivery of services, finance, etc. The actual building within which all this happened was someone else’s responsibility – yet at the same time it wasn’t, as very few hotels employ staff with sufficient expertise to manage the building. We sub-contract out so many services – lifts, lighting, refrigeration, electricians, plumbers, etc. We rely on so many third parties to tell

22 • HRNI FEBRUARY

us what has to be done and then we cover ourselves by insisting on multiple quotes – often without understanding what we actually need. You need initially to realise what your skill set is – hospitality – and accept that you are not a trained facility manager, engineer, etc. You need to realise that if you want to effectively manage your utility costs and reduce them to their optimum level that you need help. You need to put a plan in place that is bought into by all the relevant staff. There needs to be agreed criteria, operating procedures, checks and balances. There should be regular reporting and testing and you should secure the services of an independent expert to support, monitor and feed back to you on your progress, who is not trying to sell you anything other than their expertise. When all these are in place you will have a utility management system that is maintained on a long term basis that will ensure you are operating at an optimum level. Here are some key tips: Energy • Measure and benchmark your consumption regularly and monitor and act when it rises • Convert all your lighting to LEDs • Create written operating instructions for all energy using equipment • Have your heating/hot water production assessed by an independent expert • Use electricity to heat water only to make tea or coffee • Switch your ovens etc to gas or induction

Water • Measure and benchmark your consumption regularly and monitor and act when it rises – if you have a kitchen, sub-meter consumption here and monitor daily • Future proof all your public bathrooms – sensor controlled urinals, low flow toilets, sensor controlled mixer taps • Fix your bedrooms – low flow showers, low flow mixer taps, low flow toilets Waste • Measure your production and monitor and act when it rises • Refuse to accept packaging waste from your suppliers • Separate all waste streams • Weigh your food waste daily/weekly and track weight per cover • Institute a food waste reduction campaign General • Join an environmental management programme to source advice, guidance and to keep you engaged • Train your staff and keep training them to maintain the standards set • Employ a resource efficiency expert to assist you in implementing your resource efficiency programme – they are worth their weight in caviar! The most important point – If your customer service quality declines due to changes you make – you have gone too far. I still need enough lighting to read that menu in the restaurant or my paper in my bed. Resource efficiency does not mean reduced service quality.

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goinggreen

Hospitality Sector overspending on energy costs Small and medium-sized enterprises (SMEs) in the UK hospitality sector are overspending by nearly £92m per annum on their energy bills as a result of inefficient technology and old equipment, according to analysis conducted by the Energy Efficiency Financing (EEF) scheme.

ased on proprietary data and official sources, the EEF scheme analysed the energy expenditure of selected key industries to estimate their annual energy overspend. Having scrutinised each sector’s use of lighting, heating and hot water, cooling and ventilation, and other areas of energy consumption, the EEF study reveals that potential energy savings of over £414m could be achieved per year by the UK’s service sector SMEs, through investment in more energyefficient equipment (of which over £90m is represented by hospitality SMEs).

The EEF scheme, a joint initiative between the Carbon Trust and Siemens Financial Services, aims to make finance for the acquisition of energy-efficient and renewable energy equipment more accessible and affordable for companies; in particular SMEs, in an economic environment where business lending remains tight. “Today’s tightened credit environment makes it increasingly difficult for SMEs to obtain affordable funding as traditional lenders have become more risk-averse in their lending policy,” said Darren Riva, head of Green Financing of the EEF scheme. “Consequently, many firms feel discouraged from investing in green technologies because of insufficient access to capital. However, with funding available from innovative schemes like the EEF, where expected savings pay for the investment, organisations can now act on their green endeavour without having to worry about upfront capital.” Myles McCarthy, managing director of Carbon Trust Implementation Services, said: “By investing in energy-efficient equipment as well as renewable energy technology, businesses can reap significant energy savings and cut down on their energy bills. Any sort of green investment is a step towards saving

money, improving business competitiveness, and being a responsible citizen. Organisations that recognise the long-term benefits brought by energy efficiency will no doubt be better positioned than their competitors to grow their businesses more sustainably and profitably.” Launched in 2011 as the first dedicated low carbon finance scheme in the UK, the EEF scheme unlocks business investment by providing finance for a wide range of green technologies, such as low energy lighting, solar PV, energy-efficient motors, low carbon air conditioning or biomass heating for UK businesses from any sector. The scheme aligns monthly energy savings/ or income from energy generation with tailored monthly payments over an agreed financing period, making investment zero net cost, or even cash positive. Prior to finance being approved, the Carbon Trust conducts an independent energy savings assessment, giving businesses the additional assurance that the projected energy savings/income generation can truly be achieved. Any business wishing to apply to the scheme for energy-efficient equipment finance should visit: www.energyefficiencyfinancing.co.uk.

Foster announces support for small scale renewables up to 2017 T rade Minister Arlene Foster has announced the publication of the Government Response to the Small Scale Banding Review Consultation, setting out Renewables Obligation Certificate (ROC) levels until 2017. The response confirms that existing ROC levels for small scale onshore wind, anaerobic digestion and hydro technologies will remain unchanged until the closure of the Northern Ireland Renewables Obligation (NIRO) to new applicants from April 1, 2017. The response also confirms new ROC levels for solar photovoltaic (PV). “Solar PV has an important role to play in the wider energy market,” said Foster. “However, the current four ROCs

24 • HRNI FEBRUARY

for microgeneration solar PV up to 50kW do not represent incentivisation at lowest cost to the consumer, who ultimately funds the ROCs

mechanism. “Having listened to concerns raised by the solar industry, I have decided on a higher level of support than the 1.6 ROCs proposed in the consultation. Solar PV up to 50kW will receive three ROCs until October 2016 when there will be a reduction to two ROCs. Solar PV above 50kW up to 250kW will continue to receive two ROCs. In addition, the current ROC levels for onshore wind, hydro, anaerobic digestion will be retained until April 2017. “I would like to thank the solar industry for their engagement during this process and I am confident that this gradual reduction in ROC levels between now and April 2017 is the best approach to ensure deployment continues at a steady pace, while sustaining jobs and ensuring lowest costs to consumers.”

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goinggreen

Calor Gas - Providing tailored energy solutions to businesses across Ireland C

alor is the fuel of choice for chefs all over Ireland, equipping chefs with a clean and responsive flame to produce top quality food. The speed and high controllability of Calor Gas gives kitchen staff the confidence of working with immediate temperature, visible flame and precision cook quality. However the flexibility and convenience of Calor LPG means that it has a range of applications right across the catering industry – providing an instant and endless supply of hot water, keeping guests comfortable with efficient space heating solutions, and also powering on site laundry facilities. Among the advantages Calor gas can offer over other fuel options are reduced running costs, reduced maintenance costs, greater efficiency, and reduced CO2 emissions. Calor LPG is a versatile, portable and manageable fuel that is easily stored and delivered in cylinder and bulk tank form. It is one of the cleanest conventional fuels available, producing far lower carbon emissions than oil, coal, and even electricity. Calor has been delivering innovative energy

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solutions in Ireland for over 75 years. Calor is part of SHV Energy, the largest distributor of LPG worldwide, fuelling industry, businesses, vehicles and homes in more than 27 countries. This provides our customers with access to global best practice in energy innovation, tailored by local experts, for their specific business needs. It also means access to a secure supply of fuel, with strategic storage locations throughout Ireland, delivered through Ireland’s largest LPG tanker fleet. “We understand that each business has individual needs so we work together with the customer to find the right solution for them. Calor is well known in the hospitality sector for powering commercial catering application, but we are seeing more customers moving to gas for their heating and their hot water too. We can bring our experts in to give them the best possible solution.” comments Alan Simms, regional sales manager for Calor Gas. Calor customers can enjoy excellent customer support, online account management, and the peace of mind that they’ll never run out of gas

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as a Calor customer with our tank telemetry and automatic top up service. For further information or to speak to a Calor Energy advisor, contact our Calor contact centre on 028 9045 5588, email: info@calorgas.ie, or visit www.calorgas.ie.

FEBRUARY HRNI • 25

venuenews

Madison’s Hotel and Budweiser host Super Bowl party T

o celebrate the Super Bowl, the Belfast Trojans, sponsored by Budweiser, hosted a party at Madison’s Hotel in Belfast to watch the event in real time. The recent NFL Super Bowl XLIX saw the New England Patriots beat last year’s champions, the Seattle Seahawks, 28–24, at the University of Phoenix Stadium, Glendale, Arizona. The Super Bowl is quintessentially American and Super Bowl Sunday is one of the biggest days of the US sporting calendar, but the big game also makes sporting headlines around the world, watched and enjoyed by millions. In Belfast, the Trojans’ annual get together for the game has become something of an

institution too and the event at Madison’s was one of the biggest sell-out parties of 2015 to date. “We have a great partnership with the Belfast Trojans and we know they throw a party as well as they throw a ball,” said Phil Ervine, beer brand manager at Tennent’s NI. “We were delighted to help them stage an incredible night where some 600 fans got to chill out with a bottle of Bud watching a great game. “Budweiser is as American as the Super Bowl itself; a brand which exemplifies the great core American values of optimism and determination – add to that the sociability of Bud and its longstanding sporting associations and we’re the perfect partners for the Trojans’ party.”

Budweiser cheerleader Meagan Green helps Phil Ervine (front left) Beer Brand manager at Tennent’s NI’s and Belfast Trojans’ Barry Keil and Mark McGrath promote Super Bowl Sunday.

Down Royal welcomes charity boost Krat, Mike Todd, general manager of Down Royal Race course, with June Trimble, chief executive of Youth Action NI

yanair boss Michael O’Leary has donated a six-figure sum to Belfast-based charity YouthAction NI after pledging to hand over any winnings he might make at the Down Royal Festival of Racing. The businessman was a guest of the charity earlier this year when he

was invited to speak to young people about the secret of his success as an international businessman. In all, the County Westmeath-based Gigginstown stable secured £100,000 from three races at the event and the money was handed over to the charity. “This incredibly generous donation will make a considerable difference to the lives of young people across Northern Ireland, recruiting and involving young people in educational programmes to maximise skills, qualifications and work experiences,” said June Trimble MBE, chief executive of YouthAction NI. “We particularly target those young people living in challenging circumstances, and this money will enable us to extend our reach, helping more young people than ever before.” Mike Todd, general manager at Down Royal Race Course, said: “Gigginstown House Stud has owned many stars of the National Hunt World, including the 2006 Cheltenham Gold Cup winning ‘War of Attrition’. We’re delighted at their success during this year’s prestigious Festival of Racing, and even more so because Youth Action NI benefited so much from this.”

The Dirty Onion celebrates 1st birthday T

he Dirty Onion and Yardbird recently celebrated its first birthday party, complete with a dirty onion birthday cake and an appearance from Santa, in the form of a dressed up Jameson barrel man. The Cathedral Quarter bar and restaurant has welcomed over 220,000 customers through the doors in its first year of business and has sold 245,550 pints, 29,872 whiskies and 16,895 chickens. It opened in November 2013 following a £1.25m refurbishment of a four-storey listed building and is part of the Beannchor Group - Ireland’s largest hospitality group, which boasts a portfolio of over 50 pubs, hotels and restaurants. www.hospitalityreviewni.com

Zoe Taylor; Tim Herron, manager of The Dirty Onion; Kevin McAughey; and Scarlett Healey.

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FEBRUARY HRNI • 27

hotelnews

Jurys Inn scoops accolade at Ramada Business Travel Awards 2015 Portrush sale exceeds £2.75m asking price Pictured are, from left, Matthew Davies, head of EMEA GTS Products at Bank of America Merrill Lynch with Jonathan Read, national account director at Jurys Inn and Stephen Mangan, actor and host of the Business Travel Awards.

urys Inn Hotel Group has scooped the award for Best Small Hotel Company at the 2015 Business Travel Awards. The city centre-located hotels were recognised for their excellent staff retention record and staff awards programme, as well as their impressive Corporate Social Responsibility programme. “We are delighted Jurys Inn has received this established award and been recognised as a market leader in the small hotel category,” said Suzanne Cannon, Group marketing manager at Jurys Inn. “We constantly strive to deliver stand out customer service, and this can only

be achieved by continuing to nurture our valued employee base, so it is an honour to have that acknowledged with this award.” Jurys Inn operates 31 hotels, 28 under the Jurys Inn brand, two under the DoubleTree by Hilton brand and one under the Garden Inn by Hilton brand, all in city centre locations in the UK, Ireland and Czech Republic. An affiliate of Lone Star Funds last month reached agreement to acquire Jurys Inn for a total consideration of £680m; subject to approval from the Competition and Consumer Protection Commission in Ireland.

premium hotel based in Portrush, Northern Ireland, has been sold for above its £2.75 million asking price. The hotel comprises 69 en-suite bedrooms with bar and restaurant, conference/banqueting rooms and rear car parking. “There is no doubt that NI is in the midst of very exciting times in terms of tourism,” said Brendan Duddy, chairman of City of Derry Hotel. “We have seen a notable uptake of space in the North West region, which gave us the confidence to invest in the Ramada, Portrush. We pride ourselves on our reputation to invest in and deliver excellent hotel accommodation and our intention is to roll out an investment programme to enhance the existing Ramada hotel complex. “The North Coast will always be a popular destination for tourists. It is a location revered by both outside tourists and people from all over NI who require a relaxing break. This hotel is in excellent condition and located right in the heart of the town, ensuring it is a superb destination for holiday-makers.”

Malmaison Belfast takes New top award M

almaison Belfast was named Malmaison Belfast team Hotel of the Year last month at the hotel group’s annual ‘People Awards’, which recognise individual and team achievements in 2014. The event was held in The Woodland Suite at The Belfry and attended by over 300 team members, representing each of the 13 hotels in the portfolio. Further awards recognised Night Managers, Deputy General Managers, Financial Controllers and House Keepers, as well as General Manager of the Year. Malmaison Belfast was recognised for its financial performance in a tough competitive market, consistent positive customer feedback and mystery guest scores ahead of the pack. ‘’We are delighted to have won this award and it is testimony of the hard work, dedication and passion from the Belfast team. I am so proud to be part of such an amazing team and it is the highlight of my career,” said Lisa Steele, general manager of Malmaison Belfast.

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ownership in the hotels sector T

he York on Station Road in Portstewart closed last month, with KPMG appointed administrator of the guesthouse, while the Dalata Hotel Group has assumed management of boutique hotel Ten Square in Belfast, after EY was appointed as its administrator. Ten Square will continue to trade as normal. Two new boutique projects are also set to proceed in Derry~Londonderry; a 31-bed hotel with a restaurant and cookery school on Bishop Street and a 20-bed hotel with bar on Shipquay Street. FEBRUARY HRNI • 31

NIHF

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NIHF

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FEBRUARY HRNI â&#x20AC;˘ 33

tourismnews

Belfast City Airport welcomes new Amsterdam route The announcement was welcomed by Trade Minister Arlene Foster and Belfast City Airport Commercial and Marketing Director, Katy Best.

ne of Europe’s largest airline groups, Air France KLM, is to commence operations from Northern Ireland. George Best Belfast City Airport was the only airport in the UK or Ireland included in expansion plans announced last month by KLM Royal Dutch Airlines, which will commence a daily service to Amsterdam Schiphol Airport from May 2015 providing greater access to global destinations through KLM’s extensive network. Connectivity from Northern Ireland to South America, the Middle East and the Far East will be further strengthened through KLM’s membership of the SkyTeam Alliance along with international airlines such as Air France, Alitalia,

China Southern Airlines, Aeroflot, Korean Air, Middle East Airlines, Czech Airlines and Saudia. “Attracting an airline such as KLM to Northern Ireland is a major win for the airport, tourism within the region and local businesses who will benefit from KLM’s worldwide network,” said Katy Best, commercial and marketing director at Belfast City Airport. “KLM places significant emphasis on customer service and offers a product that is flexible, comfortable and desirable for each and every passenger, making the airline a perfect fit for Belfast City Airport where continuously enhancing the passenger experience remains a priority.

Titanic Belfast welcomes two-millionth visitor T

itanic Belfast welcomed its two-millionth visitor in December, just 32 months after the visitor attraction opened at the birthplace of the world’s most famous ship, Belfast’s Titanic Quarter. It has since welcomed visitors from more than 145 countries. Michael Sweeney from north Belfast became the latest milestone visitor when he booked tickets to the nine-gallery exhibition that tells the story of Titanic and Belfast’s 2 millioneth visitor) Michael Sweeney, who works in finance with KPMG, arrived at Titanic maritime history. Belfast with girlfriend Tainá Myra De Castro from “It seems like only yesterday that Titanic João Pessoa, Brazil, to be greeted with a VIP reception welcome, led by Belfast Lord Mayor Belfast opened and helped turn the city of Nichola Mallon and the visitor attraction’s CEO, Belfast into a major player in the global Tim Husbands MBE, before cutting a celebratory cake. tourism market,” said Tim Husbands MBE, CEO of Titanic Belfast. “We are three months short of our third birthday and already we are celebrating our two-millionth visitor. This is a tremendous achievement. “Belfast has made enormous strides as a destination of choice for tourists and Titanic Belfast is very proud to have played a significant role in its transformation. We would like to thank the efforts of our staff, visitors, stakeholders and sponsors who have made Titanic Belfast the number one tourist attraction in Northern Ireland and one of the top attractions in Ireland.”

34 • HRNI FEBRUARY

“Schiphol is the linchpin of the KLM network, and, as one of the busiest airports in Europe serving over 300 destinations, it is an attractive superhub with quick and easy transfer facilities for passengers on popular routes such as Los Angeles, Hong Kong, Singapore, Mexico, Moscow, Johannesburg and Bangkok. “It is our aim to attract new airlines to Northern Ireland and to further develop our domestic and European route network through working with the government. KLM is the second big European airline to announce operations from Belfast City Airport in a matter of months after Vueling’s decision to commence a service to Barcelona from May 2015, and I am delighted that both airlines have chosen to include Belfast City in their UK expansion plans.”

Foster shares NI tourism message with Gulf tour operators

Pictured in Abu Dhabi at a Tourism Ireland workshop for Gulf tour operators are, from left, Simon Gregory, Tourism Ireland; Mohamed Jassim Al Rais, deputy managing director of Al Rais Travel and Trade Minister Arlene Foster MLA.

he breathtaking scenery that inspired CS Lewis was among images shared with travel agents in Abu Dhabi recently as part of the drive to encourage more international tourists to visit Northern Ireland. "As Minister responsible for tourism, it a great privilege to promote Northern Ireland on the world stage and I'm pleased to say progress is being made, with tours to Northern Ireland now being offered in UAE brochures,” said Trade Minister Arlene Foster, speaking to around 100 tour operators who attended the Tourism Ireland event. "I have been hugely impressed by the interest shown in Northern Ireland by the travel industry here in the UAE and, together with colleagues in Tourism Ireland, I look forward to building on that in the months ahead."

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tourismnews

Northern Ireland marketed

to incentive visitors

Visiting the rooftop of the Merchant Hotel, bedecked as a Winter Wonderland, were Hannah Healy, Event Partners Ireland; Esmeralda Sanchez, Abbey Tours; Willie Lockheed, NITB; and Egle Budina, Adams and Butler.

prestigious group of top destination management companies from the Republic of Ireland who specialise in the incentive market visited Northern Ireland in December to experience its appeal as a world-class destination for incentive visitors. The trip was organised by the Northern Ireland Tourist Board (NITB) to help establish Northern Ireland as a premier destination for the niche market, and provide the tourism industry with a distinctive platform to sell their product to a key international audience. Incentive travel offers custom-tailored programmes to unique, quality destinations as a motivation for company employees or partners and is an important high yield sector which can deliver significant economic benefits. “It is very encouraging that we easily attracted 15 representatives, which is the largest group of its kind ever to visit Northern Ireland on such an educational trip and is testament to the continued interest in our tourism and incentive product,” said Willie Lougheed, manager of Business to Business at NITB. “These companies have clients in our key international markets of North America and Europe and bring a high volume of business to the island of Ireland. I am confident that when they explore our incentive offering, Northern Ireland will get a fair share of this lucrative trade. “Northern Ireland is very much open for business as a world class destination for both the business and leisure visitor and we will continue to work in partnership with key industry stakeholders, such as destination management companies, to achieve our common goals for growth and development.” The itinerary showcased key incentive products including the Merchant Hotel, Galgorm Resort and Spa, the Slieve Donard Hotel and Montalto Estate.

NITB shares vision

for visitor servicing T

he Northern Ireland Tourist Board (NITB) recently held a visitor servicing seminar in the Glenavon Hotel, Cookstown, to discuss best practice and review the current visitor information plan. More than 40 network visitor information centre supervisors and tourism development officers from local authorities across Northern Ireland joined NITB visitor information staff to consider the present and future requirements of visitor information over the next five years. “We have our eyes on a bigger vision that will help position tourism as a significant contributor to the local economy and which will bring economic prosperity, jobs and investment,” said Brenda Murphy, Visitor Information manager at NITB. “The quality of the visitor experience and the visitor service we provide is key to our tourism growth.” The Visitor Servicing Plan for 2020 has been set out. www.hospitalityreviewni.com

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FEBRUARY HRNI • 35

businessnews

Beannchor’s Bill Wolsey awarded OBE B

elfast publican and hotelier, Bill Wolsey has received an OBE for services to business and the hospitality industry in Northern Ireland. The award was presented to Wolsey by Prince Charles at Buckingham Palace on February 6, after he was included in the Queen’s 2014 Birthday Honours list. The Beannchor portfolio includes over 50 pubs, hotels and restaurants across Northern Ireland, including The Merchant Hotel, Little Wing Pizzeria, The Dirty Onion, Yard Bird, The National Grande Café and Sixty6. The group directly employs over 650 members of staff. Bill was joined at the ceremony by his wife, Petra and sons, Conall and Luke, all directors in the Beannchor group. “It is an honour to receive this award,” he said. “It was a very proud moment and one which I am delighted to share with my family, all of whom have been integral to the growth, development and success of the business. “Together we are very proud of the role Beannchor has played in regenerating and energising the social fabric of Belfast city centre and indeed more rural locations across Northern Ireland, as well as creating hundreds of jobs.” Wolsey was born in Belfast in 1953. As a teenager, he was scouted for Arsenal, and spent some time at Highbury. When health problems thwarted his footballing ambitions, his energy needed a new focus. After a brief, and by his own admission, unsuccessful stint as a compositor in the printing industry, Bill turned his attention to the hospitality industry. He gradually worked his way through the ranks, with a number of different companies

Pictured are, from left, Luke Wolsey, Petra Wolsey, Bill Wolsey, Conall Wolsey and Linda Wolsey.

from Pizza Hut (the first in London), to The Holiday Inn and finally the Queens Moat House chain, where he achieved a senior managerial position. This allowed him the opportunity to put some money aside, in order to achieve what

was by this time, his burning ambition – to own his own public house. Since he opened his first pub in Bangor in the late 1970s right through to today, Wolsey has always been an innovator.

The Merchant makes

GQ awards shortlist T

he Merchant Hotel has been short-listed in the Best Hotel category of the Veuve Clicquot GQ Food & Drink Awards. Other finalists in the category include Claridge’s and The Beaumont in London, Cromlix in Perthshire, Gidleigh Park in Devon and The Pig on the Beach in Dorset.

Flogas to power Irish cricket team

From left, John Rooney, managing director of Flogas Ireland, with Warren Deutrom, chief executive of Cricket Ireland, at the announcement of the Flogas official energy partner agreement with Cricket Ireland.

logas has become the official energy partner to Cricket Ireland, after an agreement was recently signed at the Flogas Head Office in Drogheda. 36 • HRNI FEBRUARY

“Flogas Ireland is delighted to be teaming up with Cricket Ireland and becoming their official energy partner,” said John Rooney, managing director, Flogas Ireland. “As Ireland’s only all-Ireland supplier of both LPG (Liquefied Petroleum Gas) and natural gas, we are uniquely placed to meet the energy needs of Cricket Ireland’s 150 constituent clubs, whether they are on or off the natural gas grid, North or South. “As an Irish-founded and Irish-owned company, we are eagerly supporting the senior men’s team competing in the upcoming ICC World Cup in Australia and New Zealand. We wish Phil Simmons and his team the very best of luck in the World Cup and we look forward to working alongside them and the Cricket Ireland team in helping to grow the sport into the future.” Warren Deutrom, chief executive of Cricket Ireland, said: “Cricket Ireland is delighted to welcome Flogas on board as the latest addition to the Cricket Ireland Commercial Programme as our new Official Energy Partner. Flogas is an all-Ireland brand which we believe will benefit many of our clubs with reduced energy costs into the future. “The timing couldn’t be better as Cricket Ireland embark on an unprecedented year of activity in 2015 both at home and abroad. 2015 will no doubt enable Flogas to form a deeper connection with Irish cricket which is growing at an unprecedented rate.” twitter.com: @Hosp_ReviewNI

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FEBRUARY HRNI • 41

thelastword

The Last

word…

name : James McGinn • JOB TITLE : General Manager • Company : Europa Hotel, HASTINGS HOTELS HOW LONG HAVE YOU BEEN IN THIS ROLE? Some would argue too long (12 years) WHAT’S IN A DAY? Each day is completely different depending on the business that we have in, the VIPs who may or not be arriving and the staff or service issues that may arise. So it always has an element of surprise. You might even meet the odd EHO, builder, architect or indeed Hastings Director – so we try to always be on our toes. WHAT WAS YOUR FIRST JOB? A waiter at the notorious Knock-na-Moe Castle Hotel, in Killyclogher, Omagh. A fantastic start to my career.

Entertainment

FAVOURITE TV SHOW: Currently Wolf Hall FAVOURITE FILM: Midnight Express ALBUM CURRENTLY LISTENING TO: Dolly Parton Greatest Hits – “great to run to...9 – 5” FAVOURITE BAND: EL DIVO LAST BOOK READ: Fifty Shades – (say nothing!) FAVOURITE celebrity: Will.i.am

SOCIAL

FAVOURITE FOOD: Asian FAVOURITE RESTAURANT: Hakka Noodle LAST HOTEL YOU STAYED AT: 525 Loz Alcazares, Spain LAST BAR/NIGHTCLUB YOU VISITED: The Albany

FAVOURITE PLACE IN THE WORLD: Paris INDOOR CONCERT OR FESTIVAL? Concert LAST HOLIDAY: Sucina, Spain

ONE ITEM YOU COULDN’T LIVE WITHOUT? Mobile

DRINKS

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Jerry Springer

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Lilt Zero BEER OR CIDER?

Favourite Quote:

Cider WHITE OR RED WINE? Red

If you are going through hell, keep going.”

COCKTAILS OR BUBBLY? Cocktails WHISKEY OR BRANDY? Brandy

by James McGinn 42 • HRNI FEBRUARY

GIN OR VODKA? Gin...all day long

WHICH FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? The Pope, Piers Morgan, Princess Diana and Will.i.am. Why?

IDEAL JOB? A mixture really, fashion/interior design and acting – greedy aren’t I? FAVOURITE QUOTE? “If you are going through hell, keep going”. James McGinn INSPIRATION IN YOUR LIFE? My parents – for loads of reasons. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Have courage to face your fears, be true to yourself - ALWAYS! Things will work out! twitter.com: @Hosp_ReviewNI