Hospitality Review February 2016

review NI

NORTHERN IRELAND HOTELS FEDERATION

FEBRUARY 2016

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

A DAY IN THE LIFE: Constantly coming to market with new ideas can be very challenging, but rewarding, says Damian Caldwell, national sales manager at Bunzl Rafferty Hospitality Products, who enjoys spending time with colleagues, attending trade shows and meeting existing and new suppliers and customers.

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FUNKY COUNTRY COOKING: As head chef of The Four Trees in Moira (and Stokers Halt in Ballyhackamore), Stephen Alexander eschews fine dining and fancy-worded menus for fresh, simple dishes using quality local ingredients, innovation and extensive glutenfree and vegetarian options.

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LOVE LOCAL: Year of Food & Drink continues with Love Local the theme for the month of February. HRNI looks at some of the events planned for the month, as well as showcasing a number of events held to celebrate Breakfast Month in January. Next up: Heritage & Traditions.

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COUNTDOWN TO IFEX: Next month, Northern Ireland’s largest food, drink, retail and hospitality event IFEX (March 8-10, Titanic Exhibition Centre, Belfast) gets underway. HRNI previews the biennial event, which is expecting a record number of new products and services from 140-plus exhibitors.

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WORLDCLASS WATERFRONT: Over 140 conference organisers, event planners and meeting professionals visited Belfast last month for an exclusive preview of the new look Belfast Waterfront, which reopens in May following a £29.5m refurbishment. A recruitment drive is also underway for the expanded venue.

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FEBRUARY HRNI • 3

comment

Time for change H

Editor:

Alyson Magee

ospitality Review NI is endorsing Hospitality Ulster’s campaign calling for a modernisation of Northern Ireland licensing laws, and encourages readers to sign its petition of concern at hospitalityulster.org.

With government, industry bodies and the hospitality sector itself currently investing significant funding and resources in Northern Ireland Year of Food & Drink, our local licensing laws stand as an anachronism, and a barrier to one of the key aims of the initiative – boosting our tourism prospects.

There are many facets of our current licensing laws requiring review; including – as highlighted

by Hospitality Ulster in its campaign – prohibition of the sale of alcohol in a pub or restaurant until

5pm on Easter Friday, while consumers can buy all the alcohol they want in a shop from 8am on the same day. It just makes no sense, and could even be said to encourage uncontrolled, volume consumption of cheap alcohol over a glass of wine with lunch in our great restaurants or a sociable pint of locally-produced craft beer in our fine pubs.

Locals are losing out, the hospitality sector is losing the trade and visiting tourists don’t get it at all. And this unfair playing field favouring off-trade sales also applies during many occasions beyond Easter Friday.

If our hospitality sector is to survive, it’s time for change.

Latest figures for local hotel sector paint positive picture O ccupancy figures for Northern Ireland’s hotel industry in 2015 paint a positive picture for the sector, with an average occupancy of 74.1%, up 2.4% on 2014 figures, average daily room rates of £63.90, an 8.2% increase on 2014’s rates, and average revenue of £47.36 per room, a 10.9% increase on 2014’s figures.

“There are currently 135 hotels in Northern Ireland, equating to 7,823 bedrooms,” said Ciaran O’Neill, president of the Northern Ireland Hotels Federation. “Approximately 76% of visitors who use commercial accommodation opt for hotels. For the last five years, hotel numbers have stayed at the same level, with the last real growth taking place between 2005 and 2007.

“Occupancy figures for accommodation in Northern Ireland indicate that Belfast is performing well. Indeed, in some ways it is bolstering the figures for Northern Ireland as a whole, as there has been a small drop in occupancy figures in rural areas.

“Northern Ireland has been slow to come out of recession but globally trading has improved.

Recently, with improved confidence, finance

is also more readily available and property development is deemed viable. This is evident in the fact that there are a significant number of new hotel projects in the planning and development phases, with over 20 in Belfast and three in Derry-Londonderry alone.”

By the end of 2018, Belfast is expected to have around 1,000 new bedrooms, an increase of 25% on current accommodation levels.

Sarah Duignan, director of Account Management at STR Global, said: “Northern Ireland as a region has recovered well post downturn but this is especially true of Belfast.

Year end 2005 Belfast achieved occupancy of 75%, an Average Daily Rate (ADR) of £64 and a Revenue Per Available Room (revPAR) of £48.03.

“Roll on 10 years to present day and Belfast has seen a significant increase in room count along with a Global Economic crisis but has managed to come out on top with Year end 2015 occupancy of 78.5%, ADR of £65.11 and revPAR at £51.10.

“Derry-Londonderry has also not fared too badly, occupancy is almost back to 2008 levels at 62.8% by year end 2015 and ADR just shy

Ciaran O’Neill, president of Northern Ireland Hotels Federation, is pictured with Sarah Duignan, director of account management at STR Global.

of £55 followed by revPAR at £34.52 with only 60pence lacking to achieve the 2008 peak.

Whilst Belfast and Derry-Londonderry are the two primary markets reported on by STR Global in Northern Ireland, we are looking forward to also being able to share the successes of the South West Ulster hotel market when we launch this as our third key Northern Ireland market in February 2016.”

Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Stuart Gray Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer.

Published by Independent News & Media Ltd: 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 Sales: markglover@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: Olga Patterson The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Ciaran O’Neill Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF. 4 • HRNI FEBRUARY

Hospitality Review is copyright © Independent News & Media Ltd 2016

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Bell applauds successful Youth Games bid T

rade Minister Jonathan Bell has congratulated the Northern Ireland Commonwealth Games Council on its successful bid to host the 2021 Commonwealth Youth Games.

“I want to congratulate everyone at the Northern Ireland Commonwealth Games Council for all their hard work in winning the bid for the 2021 Commonwealth Youth Games,” said Bell. “The Games provide an excellent opportunity for aspiring young athletes from the Commonwealth family to take part in international competition, whilst also offering spectators the chance to see the sports stars of the future in action.

"We all want to see the games in Belfast in 2021 and my officials, Tourism NI and the Commonwealth Games Council are working together to ensure the necessary business case is in place to allow us to host the event."

Compulsive viewing at Screen Tourism Insight C

rumlin Road Gaol hosted 200 delegates at a Screen Tourism Insight event last month, marking the latest in a series of events held

by Tourism NI and Northern Ireland Screen to help the tourism industry learn how to get involved in this exciting area of tourism.

Featuring film tourism consultant and author Stefan Roesch as keynote speaker, the event included sessions on developing engaging tourism experiences built around the host of Northern Ireland locations used for film productions to date.

Insight delegates also received an Pictured are, from left, Moyra update on all recent film productions Lock, Northern Ireland Screen, Stefan Roesch, film and the wider screen tourism tourism consultant and Laura opportunity from Moyra Lock, head McCorry,director of Product Development, Tourism NI. of Marketing, Communications and Audiences at NI Screen.

"While Northern Ireland has secured many other top film productions, there is no doubt Game of Thrones is the game-changer for screen tourism here,” said Laura McCorry, director of Product Development at Tourism NI. “We cannot underestimate the role of Northern Ireland Screen in securing this production in the first instance and then keeping what has become the biggest TV show in the world. It is allowing us to engage with existing visitors, attract new ones, and therefore to grow our tourism industry.

"In response to market demand, the private sector has taken the lead and developed over 20 screen tourism experiences and Tourism NI and NI Screen believe there is scope for further development. This insight event shed much more light on what is still a relatively new concept for the industry and I have no doubt it will help bring our screen tourism potential to fruition. Tourism NI looks forward to working with this sector to ensure the delivery of quality screen tourism experiences for our visitors.”

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New Tourism Ireland board appointed

Niall Gibbons, CEO of Tourism Ireland is pictured (front, right) with Tourism Ireland board members (from left) Michael O’Sullivan, Trevor White, Brian Ambrose (Belfast City Airport), Joan O’Shaughnessy, David O’Brien (Ryanair), David Rodway and Stephen Kavanagh (Aer Lingus), in Teelings Distillery, Dublin.

Board members not pictured include Ciara Burke, Howard Hastings OBE (Hastings Hotels), David Lyle (LyleBailie), Shaun Quinn (Fáilte Ireland) and Derek Reaney (Ulster-Scots Agency).

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ourism Ireland’s new board has met for the first time, to discuss the upcoming 2016 season and Tourism Ireland’s extensive promotional programme to highlight Northern Ireland and the island of Ireland around the world and continue to grow visitor numbers this year.

“Priority markets are Great Britain, the United States, Germany and France, but our promotions are also continuing in 19 other markets across the world – including Northern Europe, Southern Europe, Australia and New Zealand, as well as new and emerging markets like China and India,” said Niall Gibbons, CEO of Tourism Ireland.

“Our activity includes promoting Northern Ireland Year of Food & Drink 2016, while continuing to highlight iconic experiences such as The Gobbins Cliff Path, Titanic Belfast, the Giant’s Causeway and our unique National Trust properties like Mount Stewart. The Causeway Coastal Route and driving holidays to Northern Ireland are also being promoted widely.”

FEBRUARY HRNI • 5

news

St Columb’s Hall to host Northern Ireland Tourism Awards particular significance as we mark Northern Ireland's Year of Food & Drink. As a leading Northern Ireland drinks company, working within the hospitality sector and firmly committed to its development and growth, we are keenly aware of the positive impact that will accrue from positioning our region as a destination for delicious food and drink and we will proudly play an Brian Beattie of Tennent's NI is pictured, right, with Stephen Finlay of Tourism NI. active role in this ambitious venture.

“I look forward to presenting the ourism and hospitality businesses from Awards for Outstanding Contribution across Northern Ireland are urged to to Tourism and for Customer Service enter the Northern Ireland Tourism Awards, Excellence at the Gala Final of the Northern which will this year be held on May 26 at St Ireland Tourism Awards which this year will Columb’s Hall in Derry~Londonderry. move for the first time to Derry, a city which Over 300 tourism providers and industry has long been synonymous with great food stakeholders are expected to attend the and drink.” glittering Tourism NI event, which is held in Odhran Dunne, general manager of association with title sponsor Tennent's NI. Visit Derry, said: “We are delighted to host The evening will celebrate Northern the prestigious NI Tourism Awards for the Ireland's greatest tourism successes over the first time this year during Tourism NI’s Year past year, as well as looking forward to of Food & Drink. This presents a fantastic opportunities associated with Year of Food opportunity to showcase our unique historic & Drink. and cultural tourism product offering to A total of 12 tourism awards are up for the industry’s leading professionals. We grabs, including Hotel of the Year, Best Food encourage all tourism providers to enter this Tourism Experience of the Year and Best year’s awards to celebrate Northern Ireland’s Marketing Initiative. outstanding tourism products, creativity "The Northern Ireland Tourism Awards and innovation. The city was named as in association with Tennent’s NI are about a runner up in the Foodie Towns Ireland recognising the very best practice within awards and delegates will be treated to the the local industry and Tourism NI is keen to very best of our locally sourced produce in encourage businesses of all sizes and shapes the spectacular surroundings of the historic to enter and attempt to win recognition St Columb’s Hall. We look forward to for their hard work, success stories and welcoming the finalists in May and rolling professionalism,” said Stephen Finlay, director out the red carpet for what promises to be a of Corporate Development at Tourism NI. ‘LegenDerry’ evening.”

"With the Year of Food & Drink initiative The Northern Ireland Tourism Awards entry in full swing in 2016, much is going on categories are: behind the scenes to deliver excellent visitor • Hotel of the year experiences and to enhance Northern • Serviced Accommodation (Guesthouse Ireland's reputation as a foodie destination. and B&B) These gala awards will offer businesses the • Non-Serviced Accommodation (Selfopportunity to review their performances and Catering) identify their core strengths. Winning could • Unique Tourist Accommodation be a matter of simply telling us how you have gone that extra mile to set your business apart • Best Food Tourism Experience • Best Marketing Initiative from the competition. The potential prize for • Customer Service Excellence entering is a prestigious accolade for the • Best Event/Festival Experience quality of your products and services."

• Outstanding Visitor Experience Brian Beattie, marketing director for • Sustainable Tourism Award Tennent’s NI, said: “We are delighted • Tourism Innovation to support Tourism NI with awards • Most Promising New Tourism Business which identify and celebrate outstanding Tourism NI has set up a website, performance and achievement right across www.nitourismawards.com to provide full our dynamic tourism sector. details of categories, and how to enter. The “The awards provide an important annual deadline for submitting entries is 5pm on showcase for best practice, innovation Monday, February 22. and success and, in 2016, they will have

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q&a Damian Caldwell

A Day in the

Life…

Damian Caldwell, national sales manager at Bunzl Rafferty Hospitality Products

WHAT IS YOUR CURRENT ROLE? I was appointed national sales manager with Bunzl Rafferty after the acquisition of Rafferty Hospitality by Bunzl PLC in 2008. I had previously worked in the South West of Ireland, as a sales executive for Rafferty Hospitality from 2003. I currently manage a team of nine sales executives, throughout the island of Ireland. Bunzl Rafferty is a specialist supplier to the hospitality sector, with a large focus on bespoke personalised items. Our main products are the guest amenities in hotel and guesthouse bathrooms.

WHAT IS YOUR BACKGROUND? I underwent training at the Dublin Institute of Technology (Cathal Brugha Street) and qualified with a Diploma in Business Studies & Hotel Management. My career with hospitality/ tourism started as a hotel bar porter in the Central Hotel in Donegal Town, at the tender young age of 14. After graduating in Hotel Management, I went on to work in many locations and management roles, including Cork, Atlanta USA, Adare, Tipperary, Buncrana, Killybegs, Limerick City, Kilkee, Galway and Shannon. Overall, I would have served 26 years in active hotel management roles, with 20 years at general manager level.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Having found a career in hospitality that allows me to have a good life balance has been very rewarding. Spending time with my colleagues, and out with customers, gives me the most satisfaction, and I find a lot of variety in the role. I also enjoy attending trade shows and meeting existing and new suppliers and customers. Being able to source, introduce and sell new products is great, especially when the idea came from a customer or work colleague.

I feel frustrated on a very odd occasion, when we had let a customer down on delivery, often due to circumstances outside of our control. The nature of our business means that we are reliant

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on import shipping conditions and constant communication from our manufacturers.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? The sector has had some very large fluctuations in business trends in the last few years, which of course, has a direct impact on our business.

Our customers quite rightly expect us to be innovative with new product development and constantly coming to market with new ideas can be very challenging, but rewarding.

OUTLINE A TYPICAL DAY It’s great to be able to say that I don’t have a typical day, as it varies quite a lot from one day to the other. However, normally I will spend some time in our office in Newry, working with sales support, supply chain, artwork and commercial departments. I attend internal meetings, where we discuss all aspects of the business. I try to spend as much time as possible out and about with sales executives, as this allows me to keep in touch with sector trends and customers’ needs.

PROUDEST MOMENT OF YOUR CAREER TO DATE When adding new products to our portfolio, we often get the opportunity to work with some great Irish brands. Being able to introduce such iconic brands as Paul Costelloe-designed guest amenities and Lily O’ Brien’s Chocolates has given me great satisfaction. Thankfully these brands have being very successful and continue to grow in strength every year. I often reflect with pride, on my hotel days, when I worked for Westin Hotels in their flagship Peachtree Plaza Hotel in Atlanta Georgia, the tallest hotel in the world at the time. It has since been overshadowed by many other new taller hotel buildings.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR Over the years, I have found that the

Constantly coming to market with new ideas can be very challenging, but rewarding."

hospitality industry in the north and south of Ireland is a relatively small network, where I constantly meet colleagues from my previous career and enjoy their company. We can discuss with great fondness, past experiences or future plans.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? With our eight-year-old daughter Lauran, getting time to unwind can prove difficult but we love spending time with her. Most of my weekend activities will involve going to sporting events or training with my family, playing a little bit of cards and visiting friends and family. I still get the odd time to turn on my Sony Playstation 3 and make some Lego with Lauran.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I am originally from Donegal Town and am very proud of my background and how my home town has developed, especially in tourism, over the years. I attend many championship matches, with my three brothers and their kids, supporting our senior county team and we have really enjoyed their success in recent years. My wife Una being a native of Co Mayo has created some interesting all-Ireland match experiences of recent times.

We originally bought a half and half jersey for Lauran but, due to the success of the Donegal team, I have been able to influence her to support Donegal.

FEBRUARY HRNI • 7

chefprofile

Manus Jamison, head chef at the Londonderry Arms Hotel, talks to Alyson Magee Manus Jamison

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anus Jamison has been at the Londonderry Arms Hotel since 1998, as head chef since 2000. From nearby Cushendall, he had helped out in the Thornlea Hotel (now The Glens Hotel) since he was 12, “stocking shelves in the bar, sorting out bottles, a bit of kitchen porter work, food prepping of potatoes, carrots and things like that.”

After school, Manus studied architecture and quantity surveying for two years but decided it wasn’t for him. “Cooking was always something I had a passion for so I thought that was the way forward, signed up for a NVQ Level 2 and did it part-time through the Northern Ireland Hotel and Catering College,” he says.

While continuing to work at the Thornlea Hotel, Manus was studying for a NVQ Level 3 at Northern Regional College but had to take time out after he ended up on a life support machine following a horrific Coast Road car accident on Christmas Eve 1999.

Following a recuperation period, Manus completed his Level 3, and was one of the first students signed up for a new honours degree

8 • HRNI FEBRUARY

in Culinary Arts at the University of Ulster. In the meantime, he had moved on from the Thornlea to the Londonderry Arms as sous chef, working with Donal Keane, who had gained notoriety from Paul Rankin’s TV show. “I learned a great deal from Donal,” says Manus.

When Donal left in 2000, the late Frankie O’Neill asked Manus to take on the head chef position. “I said no way, I wasn’t interested in it,” says Manus. “I didn’t want the pressure. I just wanted to come to work and do my job and go home and not have to worry about all the stuff that’s behind the scenes so he asked me if I would look after the place until he got a head chef, and I’m still looking after the place.”

Frankie’s wife Denise, who owns and manages the Londonderry Arms, credits Manus and a few other key long-term staff members as holding the business together in the years after her husband passed away and she was learning the ropes herself.

Manus completed his degree part-time over seven years, and went on to work as a food and beverage operations technician at the University of Ulster for two days a week from 2010 to 2011. It’s something he may return to a later stage. “As they say, there’s no old chefs. Maybe down the line, I’d want to go into teaching or something. Having said that, it doesn’t have the same buzz as the kitchen; you still get an adrenaline run on a busy day.”

The venue has been a Taste of Ulster member since 2000, held the top Food Standards Agency rating since it was introduced and an AA rosette for a number of years.

Manus says the focus of its food has shifted in recent years towards more casual, bistro-style dining in The Coach House. Local sourcing was important long before it became fashionable.

Suppliers include Crossgar, Sydney B Scott, Glenballyeamon Eggs, Henderson Foodservice, Arnotts and Chip Master.

“The carbon footprint’s quite low in here,” he

says. “Glenarm Organic Salmon would be our most notable; 95% of their product is shipped worldwide and, some weeks, we’re the other 5%. It’s right on our doorstep and it’s delivered to us straight away.”

The Londonderry Arms is following the Year of Food & Drink themes, and Manus has joined a Food NI chef steering group. “It’s a great idea, bringing chefs together,” he says. “Chefs tend to be in the back of the house and don’t get out much to mix with other people so it was good to see what other people are doing.”

Tourists and passing trade are important for the business “but at the same time a lot of regular trade, within the farming trade especially, keeps us going over the winter months,” says Manus. “You’ve got your usual customers and they’re expecting high standards every time they come in, so that comes down to staff training.”

Amidst his busy schedule, Manus also found the time to join the fire service in Carnlough in 2005, carries a pager at work, has completed his Institution of Fire Fighting level two and three qualifications and is heavily involved in fundraising efforts for the local service.

“I’m first aid-at-work trained which I can bring in here if anything happens, and I can also walk around the building and see if the emergency lights are lit up, fire doors are kept closed and things like that.”

He lives in Carnlough with his wife and two children; his 12-year-old daughter is an award-winning Irish dancer and his 18-year-old son is currently looking at university options. Like his father and grandfather, he is also showing interest in both hospitality and the fire service.

“I walk to work, walk home from work and it makes all the difference,” says Manus. “I love the place. I do put a lot of work into it, and I’m passionate about the cooking and the business.”

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flogasprofile

The Four Trees, Moira Stephen Alexander, head chef of the Approachable Group (The Four Trees, Moira and Stokers Halt, Ballyhackamore) speaks to Alyson Magee.

Stephen Alexander

WHEN DID THE RESTAURANT OPEN? The new owners came on board just before December 2014 to return it back to its former glory. It reopened in January 2015, and has been going very well. I’ve been here since the start of October, defining the style of the food and putting my touch on it. The front of house team was brought together at the same time, and we had a big push to get ready for Christmas 2015.

TELL US ABOUT THE SPACE YOU HAVE We have the library off the main bar, which can sit 30-40 people and is kind of a private dining room but still part of the ambience, feel and noise of the bar. It’s not a noisy bar but you have that general hubbub of conversation and music with live acts at the weekend. In the main bar, we have seven booths seating six to eight and a big table at the front taking another 12. Upstairs, we have two private dining rooms including the board room, which is old school with gilt-framed pictures on the wall and one massive table. We have birthday parties and christenings in there, which can be knife and fork buffets or plated meals and you get your own member of staff to look after you.

We’ve a couple of other tables up under the

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mezzanine as well, for people wanting a bit of quiet and seclusion. Just opening this month, we have a big barn next door – Treehouse bar & function rooms Moira - which has nice big old bare stone walls, beams and a mezzanine. It has been turned into a casual sports bar, with proper classic bar food like chicken wings and burgers. That’s going to be another feather in our bow, and we can target a younger crowd who like to come in and be a little bit rowdy, without interfering with our pub and restaurant customers. And out the back, we also have our own private walled garden.

WHAT’S ON YOUR MENU? I call it ‘funky country cooking’. We’re not trying to put on fine dining, with phrases in different languages on the menu or foraged ingredients and all those trendy things. We have simplyworded menus and simply-presented food.

Everything here is fresh; the only bottles we open are ketchup for the kids’ meals and the rest is made in house. The steaks are good sellers, and the Slow Cooked Shortrib of Beef is one of our most popular dishes here. Other popular dishes are Maple and Whiskey Cured Salmon and Roast Rump of NI Lamb, and we do a lot of burgers from the grill and have our own pizza oven. We also have a Light Lunch menu, four-four-four (starters, mains, desserts) glutenfree and vegetarian menus, and a one-, two- or three-course menu offering simplified dishes for week days and Sundays. All our desserts are made in house; the only thing we don’t make is ice cream.

Although Stokers Halt is the same company, it’s not the same menu. The Four Trees is very much the bread basket of Ulster, with countrified

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and pub cooking, whereas Stokers Halt is a chop house.

DO YOU SOURCE LOCALLY? Vegetables and other supplies are through two Belfast companies, North Down and Arnotts.

Our fish is from Gerry Keenan, and we would have Glenarm salmon, Portavogie prawns and Irish Sea haddock. Our butcher is Tom Topping in Ballynure and it’s all Co Antrim local beef; he farms it or his brother-in-law or cousin. We get pork products from him as well.

DOES YOUR MENU CHANGE OFTEN My new menu went on in November, and then changed for Christmas and will change again whenever the season changes. Whenever my veg man calls and says we’re starting to get broad beans or courgettes in, we’ll add those to the menus.

WHO ARE YOUR CUSTOMERS? With Moira being such a small village, we’re just trying to hit locals and don’t care if they’re 6, 16 or 66. We’re aiming to be family-friendly, and the heart and soul of the village where people come to meet. We have a church group that come here once a week, and we serve them tea and coffee and tray bakes. We want to be part of the village and the community, so everybody’s our target.

61 Main Street, Moira Tel: 028 9261 1437 facebook.com /The-Four-Trees-Moira

FEBRUARY HRNI • 9

foodnews

Food Hygiene Rating Act makes display mandatory Michael Jackson, Head of Local Authority, Policy and Delivery at the Food Standards Agency in NI, tells Alyson Magee about new statutory requirements for caterers and retailers to display their hygiene rating from October 2016.

Michael Jackson

WHAT IS THE FOOD HYGIENE RATING SCHEME? In simplest terms, the scheme allows consumers to see what hygiene conditions are like where they purchase food. It applies to all retailers and caterers, and the inspections are carried out by food safety officers from district councils.

WHAT CHANGES HAVE BEEN MADE TO THE SCHEME IN RECENT MONTHS? The scheme has been operating in England, Wales and Northern Ireland since 2010.

The basic principles are the same in the new scheme; the main change is the scheme was voluntary in terms of businesses displaying their ratings and the Act makes it an offence not to display your valid hygiene rating sticker. The sticker will have to be displayed at each entrance where it can be readily seen and easily read before consumers enter the establishment. You won’t be able to hide your sticker obscurely in a corner.

Another new requirement is around those businesses with a facility for food to be ordered online, eg home delivery or click and collect services. They will have to put their rating or a link to our website on their online mechanism, 10 • HRNI FEBRUARY

which is totally new and was not required under the voluntary scheme.

WILL BUSINESSES BE ABLE TO GET EXISTING RATINGS CHANGED BEFORE THE SCHEME BECOMES MANDATORY? We have set up an implementation group, with representation from ourselves and all of Northern Ireland and have put in place a programme of work to be completed before the scheme goes live. Councils are writing out to all businesses in the scope of the scheme, allowing them to address issues through seminars or oneto-one meetings. Each business will be told why it was falling short, and offered a free re-rating inspection. The significance is that, under the voluntary scheme, businesses never had to pay for these but, under the new scheme, they will have to pay a fee for re-rating inspection.

District councils are going to be working with businesses in the run up to the introduction of the scheme, and the legislation provides for the rating you have to be carried forward in the new scheme; that’s why getting a new rating today is important. The council has to tell you your rating within 14 days of inspection, and you have a right of appeal within 21 days.

Under the old scheme, you had to wait three months to apply for a re-rating inspection but now you can apply for this as soon as the work has been carried out, and the re-rating inspection must happen within three months.

WHAT ARE THE Repercussions FOR BUSINESSES FAILING TO COMPLY? When the new scheme comes in, it will be an offence if you fail to display your valid rating sticker or display an invalid sticker not displaying your real rating. There will be a system of fixed penalty notices for failing to display a valid rating sticker, with a penalty of £200 applying and a 25% reduction for early payment; the same as the statutory scheme in Wales. Other offences such as displaying an incorrect rating sticker could lead to prosecution, when businesses are ultimately trying to mislead consumers.

There is a direct relationship between good ratings and businesses doing well, so it’s an incentive for businesses to get a good rating.

WHAT ADVICE WOULD YOU GIVE TO PEOPLE EATING OUT AROUND VALENTINE’S DAY? Given we know the level of display is relatively low, we would encourage everyone to check the ratings on our website (food.gov. uk/ratings) and make sure they take that into consideration. It wouldn’t be very romantic to dine somewhere with potentially bad hygiene practices.

The top rating of 5 is nothing more than complying with the law, and is perfectly achievable for large or small businesses.

HOW MANY BUSINESSES ARE CURRENTLY DISPLAYING RATINGS? The most recent survey found 56% are displaying the sticker but, of those, only 40% were displaying the sticker so it was visible from outside. Of those with ratings of 4 and 5, only 65% were displaying and even less among those with lower ratings.

The main reason we moved to put the legislation in place is there was no incentive to improve conditions and get a better rating. twitter.com: @Hosp_ReviewNI

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foodnews

We Are Vertigo launches new licensed restaurant A

ctivity destination We Are Vertigo has expanded its corporate and family offering with a ski-themed, fully-licensed restaurant at its Newtownbreda-based site, to complement existing facilities which include a trampoline park, adventure centre, continuous ski slopes and luxury Spa. The restaurant is part of a £100,000 investment at the venue, creates four jobs, and will cater for the business and leisure market in a landmark move for We Are Vertigo which opened to the public in 2013.Owners Gareth and Lorna Murphy have invested £2m to date

We Are Vertigo owners Lorna and Gareth Murphy.

on the We Are Vertigo brand.

“Our customers, whether they’re visiting as a family or here with business as part of a corporate event, can now enjoy a unique, bespoke experience at We Are Vertigo with the addition of our new chalet-style licensed restaurant, annexed to the Adventure Centre,” said Gareth Murphy. “This facility is available for a meal for two, family dinner or private hire reinforcing our commitment to providing an unrivalled away-day for the business community and the thousands of families who choose We Are Vertigo as their favourite day out together.”

Tall Ships Belfast wins national award for its market A food market, held at a number of locations across the Tall Ships site last July, has been named Best Large Speciality Market at the 2016 Great British Markets Awards in Birmingham last month.

The awards are organised by the National Association of British Market Authorities, an industry body for markets across the UK, and are regarded as the most prestigious in the markets business.

The citation for the award stated: ‘Strong competition existed in this category. The winner was recognised as providing a very special,

spectacular and unique event that showcased this market to the world. It gave huge attention to detail in its delivery, even moving and replacing infrastructure. The market even included the provision of a 20×25 metre beach with huts doubling as traders' chalets. Without doubt, this market went the extra mile in every aspect of its delivery. Locally, nationally and internationally, this market excelled.’

In 2014, St George’s Market won the Best Large Indoor Market category at the same awards.

Culinary skills will be tested at Young Chef competition

Bell joins Dubai chefs using local food and drink

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T

orthern Ireland's young professional chefs are invited to compete in S.Pellegrino Young Chef 2016, which has returned after its inaugural year drew more than 3,600 entries from across the globe with Ireland's Mark Moriarty triumphing as the overall winner.

The Nestlé Waters brand is distributed in Northern Ireland by United Wine Merchants (UWM), and this year’s competition will see 20 young chefs from many different geographic areas compete for the coveted title of S.Pellegrino Young Chef 2016.

"We have some very talented young chefs working here in Northern Ireland and, as a result, our culinary scene is developing rapidly,” said Emma Haughian, brand manager at UWM. “I would encourage those professionals under 30 to get their applications in before the March 31 deadline and take their place on the world stage.”

The results of the competition will be based on the judgement of the Seven Sages of world cuisine; Carlo Cracco, Mauro Colagreco, David Higgs, Gaggan Anand, Elena Arzak, Wylie Dufresne and Roberta Sudbrack.

Acclaimed chef Peter Gilmore will also help mentor participants this year, with young chefs from around the world invited to submit their entries alongside their signature dish. Chefs must be no older than 30 and are required to have at least one year of experience working in a restaurant as a chef, sous chef or chef de partie.

For more information on the S.Pellegrino Young Chef 2016 competition, visit www.finedininglovers.com or follow #SPYoungChef online.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

rade Minister Jonathan Bell joined five chefs from top Dubai hotels, earlier this month, as they took part in a ‘larder challenge’ with Northern Ireland chefs at Belfast MET Culinary College.

The event, organised by Invest NI, was part of a programme to showcase Northern Ireland’s unique food and drink heritage and the pure, natural, quality of its produce.

Trade Minister Jonathan Bell is pictured in the Belfast Met Culinary College kitchen with ‎HaikoOver 40 local companies submitted Michael Schafer, executive chef, Emirates Flight products which the chefs used to create Catering. a Year of Food & Drink Tasting Buffet.

The producers of these ingredients then had the opportunity to meet the chefs who used their produce and also network with buyers from key retail and foodservice outlets in the Middle East. The ‘larder’ was stocked with products including salmon, cote de boeuf, striploin, lamb, cheeses, chutneys and jams.

“This larder challenge and networking showcase is an exciting opportunity for influential chefs and buyers in Dubai to sample the quality of our local products for themselves,” said Bell. “The Northern Ireland food and drink industry is making a big effort to showcase the pure, natural, quality of local food and drink. Invest NI and Tourism NI have thrown their collective weight behind the initiative and have arranged one-to-one meetings with buyers and site visits to producers. This direct contact will help build on the international reputation of the local products already exported to the Middle East and support our producers to leverage new sales.”

Harry Robinson, Belfast Met Curriculum Area manager, School of Creative and Services Industries, said: “Belfast Met are delighted to host events such as the Larder Challenge in partnership with Invest NI and DETI. This event has provided our students with a fantastic opportunity to experience and participate in an event that features such a high calibre of professional chefs, and see first-hand how they work and interact in a culinary environment.

“The Year of Food & Drink is an exciting time for our College as more high profile events will be coming to the College throughout the year, which will offer our students more opportunities to practice their culinary and creative skills in a live environment.”

FEBRUARY HRNI • 11

Year of Food & Drink continues with Love Local

Hospitality sector embracing food and drink campaign

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orthern Ireland Year of Food & Drink 2016 is a celebration of everything that makes local produce so good including epic landscapes, time-honoured traditions and the people and producers behind its food heritage.

The theme for February is Love Local.

THIS MONTH’S EVENTS: FEBRUARY 2 Bangor Beer Club - 8pm The Salty Dog, Bangor FEBRUARY 3 Chef and Food Service Student Competition Southern Regional College Newry campus, supported by the Northern Ireland Hotels Federation FEBRUARY 4 Comber Farmers Market 9am-1:30pm, St Marys Parish Church, The Square – Comber Industry and Education Event - South West College Enniskillen campus Sampling local foods, chef demonstrations and information about getting involved in Year of Food & Drink FEBRUARY 5 Year of Food & Drink Sampling 10am-4pm, Tesco, Bentrim Road, Lisburn FEBRUARY 6 Basket Making Workshop 10am-5pm, Dalriada House, Coleraine Road, Ballycastle FEBRUARY 12-14 Love Local Valentine’s menus across Northern Ireland FEBRUARY 22 Taste Our Best 9am-2:15pm, Guildhall Square, Guildhall Street, Derry Growing a Foodie Destination - supported by Northern Ireland Regional Agri-Food Programme and Tourism NI. www. derrystrabane.com/Subsites/Food/Year-of-Food-Drink-2016 FEBRUARY 23 Focus On Food Conference 2016 St Georges Market, E Bridge Street, Belfast FEBRUARY 28 - Artisan Pizza Workshop 1pm-5pm, Ballycastle Seafront The theme for MARCH is Heritage & Traditions.

For more information on getting involved in Year of Food & Drink 2016, visit www.discovernorthernireland.com.

By Michele Shirlow, chief executive, Food NI

I

t’s extremely encouraging to see many of Northern Ireland’s leading hotels, restaurants and cafes pledging their support for the Year of Food & Drink campaign launched last month, with a superb dinner menu from Yellow Door in Portadown in the Ulster Hall that featured the very best of local food and drink.

We need their support to ensure the success of this year-long investment in local food and drink and, of course, in the development of our tourism industry. We look to our talented chefs to come up with original dishes using local food and drink to help in enhancing our developing global standing as a destination offering innovative, nutritious, tasty and safe food.

A number of chefs used breakfast month successfully to refresh the traditional Ulster Fry in keeping with our theme for January. Hastings Hotels, for instance, set the pace with two gourmet all-day breakfast specials of Armagh Apple Potato Cake with Gracehill Black Pudding from Ballymena, Moyallon Dry-Cured Streaky Bacon from Hannan Meats in Moira with Clements Poached Egg from Newtownards. The other featured Glenarm Organic Smoked Salmon from Co Antrim with Clements Poached Egg on a Mini Northern Irish Soda Bread.

We are keen to hear more about innovative dishes developed by chefs across Northern Ireland as part of the Year of Food & Drink campaign. Please let us know. We’d be keen to develop a database of innovative dishes from local food and drink over the year ahead and also to highlight smart ideas from local chefs.

It is also good to see more awards for excellent hospitality and food coming to Northern Ireland, and also to hear of new developments in restaurants and cafes. Ardtara Country House in Upperlands in Co Londonderry, for example, recently received the AA Four Star Gold Award and two AA Rosettes for its restaurant to add to the 2015 Best Hotel Restaurant in Ulster award from the Irish Restaurants Association. The AA award is for excellent guest accommodation and is awarded to the very best properties offering excellent levels of quality throughout and outstanding levels of hospitality and service; so well done to the Ardtara team.

The hotel is now owned by the Brown’s Restaurant Group of Londonderry and will benefit from exciting plans by the surrounding community to develop the historic Upperlands as a tourism centre with its linen heritage and as the location of one of the last remaining authentic beetling mills in Europe Ardtara is also one of four local hotels listed in Ireland’s prestigious Blue Book – the others being Browns Restaurant, Newforge House in Magheralin and the Bushmills Inn; the latter was recently listed with Tara Lodge in Belfast by TripAdvisor as one of the best places to stay in the UK. The Bushmills Inn has also gained recognition in a recent Sunday Times dining out feature for its food, mostly locally sourced, and its Gas Bar, ‘where the sound of a fiddle fills the air on Saturday nights’. Its pheasant beaters’ nose bag of Irish cheese, Ballymoney roast ham and wheaten bread was said to be ‘British tapas at its finest’. The ‘best tapas’ in Britain is really quite an accolade.

It’s marvellous to see our hospitality sector and its creative food and drink continuing to set the pace. I am confident that there will be further accolades in the year ahead. There’s a very strong case for an extension of licensing laws to assist the industry’s growth and especially for visitors to our shores. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

bestofbreakfastmonth

Lisnacurran teams up with local producers to offer alternative breakfast M

arking NI Year of Food & Drink and the January Breakfast Month focus, Lisnacurran Country House in Dromore teamed up with some of Lisburn and Castlereagh’s best local producers, Hollah Preserving from Moira and Ruby Blue from Lisburn to offer its take on an alternative breakfast.

Breakfast choices on offer included porridge served with a ‘smidgen’ of Hollah Preserving Chilli, Strawberry and Prosecco Relish; toasted sesame bagel served with Irish crispy bacon, Fivemiletown Ballybrie cheese and Hollah Preserving Vodka and Wild Cranberry Jelly; and Traditional Lisnacurran Ulster Fry with a dollop of Hollah Preserving Bucky BBQ Sauce.

And guests could enjoy their breakfast with a RubyBlue Bloody Mary, a new take on the classic toned down for breakfast, or a Bucks Fizz, Lisnacurran style featuring freshly squeezed orange juice with a small splash of Ruby Blue Wild Cranberry Liqueur.

“Lisburn & Castlereagh has a wealth of great local producers and it is great to see other businesses from other sectors like Lisnacurran, working hand in hand with some of our local successes,” said Allan Ewart, chairman of the Economic Development Committee at Lisburn & Castlereagh City Council.

Pictured are, from left, Paula Latuske and Trudy Hodkinson from Hollah Preserving, Lynne McCabe from Lisnacurran Country House Bed and Breakfast, and Barbara Hughes from Hughes Craft Distillery.

Yahi embraces Breakfast Month

Amanda Stewart, new product development manager at Yahi, is pictured with supervisor Andrea Forrester showcasing the Banh Mi Breakfast sandwich.

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elfast’s Yahi café introduced a new breakfast menu in celebration of the NI Year of Food & Drink Breakfast Month, with an investment in local food suppliers at the heart of the menu.

No less than 14 local products are served

up in the morning menu of the café, located in the city centre’s Great Northern Mall.

The café opened just 10 months ago, and has invested over £100,000 in local food suppliers to date, with its aim from the outset to gather only from local fields and farms for their on-the-go customers.

The new breakfast menu boasts Northern Irish products such as Clandeboye Natural Yogurt, Sloan’s dry cure bacon from Kilrea, Ballygarvey eggs, White’s organic oats, Warrenpoint honey and Keen nut butters, alongside Clontakilty’s famous black pudding and Ballymaloe Relish from the south of Ireland.

Amanda Stewart from Yahi developed the menu alongside head chef Rotsen Zambrano.

“From the initial stages of the Yahi concept, we have always known that local would be

important to us,” said Stewart. “Customers are much more aware of how great ingredients that come from Northern Ireland’s producers can be, so they should be able to get the same local quality from their lunches on the go as they would with a sit-down restaurant meal.

“We’re excited to launch the new breakfast menu, it is has got something for everyone from organic porridge and house made granola, to the more adventurous Banh Mi or The Hunter hot breakfast sandwiches.”

Other local producers featuring across the breakfast, lunch and snack menu include Givan Meats, Tamnagh Foods, Ewing’s Seafood, Fivemiletown Creamery and Mango Street.

Bell launches Year of Food & Drink in NYC T

hey may be more used to bagels, but New Yorkers are being encouraged to try some wheaten, soda or potato bread instead.

The call came from Trade Minister Jonathan Bell as he launched the NI Year of Food & Drink 2016 in the city.

“In Northern Ireland, we are often guilty of taking what we’ve got for granted, but that is most certainly not the case when it comes to our excellent food and drink offering,” said Bell.

“It's not unusual to go into a restaurant and ask what the special is. We know that by their very nature, our fresh ingredients make Northern Ireland food more than a bit special. Now is the time to let the world know just how good it really www.hospitalityreviewni.com

is and launching the NI Year of Food & Drink in ‘the Big Apple’ is an important part of raising our international profile.

“We want to win the hearts of tourists. We want them to fall in love with Northern Ireland and we know that our food and drink can play a key role in making that happen.

“Having sampled something off the Northern Ireland menu, I believe visitors will want more - to see more, to do more and, ultimately, to spend more. I have no doubt as we move through this very special year of food and drink, it will continue to deliver real results for tourism in Northern Ireland.”

twitter.com: @Hosp_ReviewNI

Trade Minister Jonathan Bell and Tourism Ireland's Niall Gibbons are pictured with Northern Ireland chefs Stephen Toman, ( OX, Belfast) and Ian Orr, (Brown’s Restaurant, Londonderry and Ardtara Country House, Upperlands) who were at the New York launch of NI Year of Food & Drink 2016.

FEBRUARY HRNI • 13

ifexpreview

IFEX 2016 opens for business Lee Hyde, bartender with MONIN

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FEX, Northern Ireland’s largest food, drink, retail and hospitality event, will open its doors on Tuesday, March 8 and run until Thursday, March 10 at its new home, the Titanic Exhibition Centre, Belfast.

As a biennial event, this is the only chance within the next two years for visitors to meet with over 140 companies, and watch hundreds of industry and student chefs compete and network with thousands of industry colleagues, all under one roof, as the next IFEX isn’t until 2018.

Following the highly successful 2014 event, event specialist Fresh Montgomery has worked hard to create an exhibition that is even bigger and better than previous shows and one which delivers value to both exhibitors and visitors alike. With the addition of the Great Taste Market, showcasing the finest in award-winning products, IFEX 2016 is set to become a ‘onestop shop’ for discovering and tasting some of the best food and drink products Northern Ireland has to offer.

Indicating that the demand and anticipation for IFEX is high, both exhibitor numbers and visitor pre-show registrations are ahead of previous years, with space almost entirely sold out. This year, more people have registered to attend IFEX than ever before and thousands of additional registrations are expected over the coming weeks.

For IFEX visitors, they will meet a huge number of exhibitors at this year’s show including big brand names in foodservice - such as Lynas Food, Henderson Foodservice, Stephen’s Catering Equipment Co, Bunzl, Flogas, Coca-Cola, Golden Glen, BD Foods and Brakes - which will sit alongside successful local companies such as Morelli’s Ice-cream, Suki Tea, Sauceworks, Trailblazer BBQ, Glastry Farm ice-cream and Bailies Handroasted Coffee.

AN INDUSTRY EVENT FOR THE INDUSTRY As such an important event for retailers,

14 • HRNI FEBRUARY

hoteliers, chefs, restaurateurs, cafe owners and all of those in the food, drink, retail and hospitality sectors, IFEX, is widely supported by a variety of trade bodies including the Federation of Small Businesses in Northern Ireland, which will have a strong presence over the three days.

Meeting current members and attracting new members, NIIRTA is continuing its support of IFEX. The organisation is inviting its members to attend the show in a bid to find new products, services and solutions that could help its businesses in the years ahead.

‘GREAT TASTING’ NEW ADDITION TO IFEX 2016 Organiser of IFEX, Fresh Montgomery, has partnered with The Guild of Fine Food to introduce the first-ever Great Taste Market to IFEX, showcasing the finest in speciality foods from a variety of Great Taste winners from across NI, ROI and GB. For small producers, the addition of the

WineLab, Ireland’s first and only wine on tap specialist

Great Taste Market at IFEX provides the perfect platform to connect with key buyers, make valuable contacts and increase awareness of their products.

“The Guild of Fine Food is thrilled to be launching the first Great Taste Market at IFEX as we’ve excellent relationships with many food and drink producers from both Northern Ireland and Ireland, due to the huge success that Irish producers have enjoyed in Great Taste,” said John Farrand, managing director of the Guild of Fine Food. “Year after year, Northern Irish and Irish producers consistently perform well with their world-class products, and this is reflected in the numbers of stars awarded. We’ve even had McCartney’s in Moira and Hannan Meats scoop our top accolade, with both being named as Supreme Champions in 2011 and 2012 respectively.

“The Great Taste Market has been well

received and we’ve a host of producers on board including S.D. Bell’s, Burren Smokehouse and Yellow Door. We’re looking forward to showcasing over 20 Great Taste award-wining producers, and the beauty of this area is that buyers can be assured of the excellent quality and taste of all of the products within the Great Taste Market. In addition to showcasing our winners, we’re hoping that their presence at IFEX will ultimately lead to new business, and we’re looking forward to a busy three days.”

LEADING REASON FOR VISITING IFEX With new products said to be the number one reason for visiting IFEX, IFEX 2016 is expecting a record number of new products and services from 140-plus exhibitors.

Long-standing show exhibitors have continued to support the event as well as many companies exhibiting for the first time at IFEX. “We have been exhibiting at IFEX for several years now, and we’re delighted to do so,” said Damien Barrett, managing director at Henderson Foodservice. “The sales team find the event an invaluable activity to get to meet new customers and catch up with current customers. It is also a great opportunity to experience what is upcoming and exciting in the hospitality industry. We’re looking forward to an exciting and successful few days in March.”

Paul Caves, managing director of Stephen’s Catering, said: “IFEX is a tremendous show, and one which we’ve been supporting as a business for many years. It’s a melting pot for all of those within the food and hospitality industries and ChefSkills is where the future of our hospitality industry first takes to the stage.”

Attending for the first time, meanwhile, are Nestle Ireland, Express Food, Coca-Cola, Nespresso, Ferrero UK, Unilever and Monin amongst others. Monin, a world-famous syrup brand, will be creating a ‘stir’ at its stand with award-winning bartender Lee Hyde. Also new to the drinks sector is exhibitor WineLab, Ireland’s first and only wine on tap specialist.

For full details and to register attendance for free, visit www.ifexexhibition.co.uk. See p16 for more on the Salon Culinaire. For the competition timetable of events, visit www.ifexexhibition.co.uk/salon-culinaire.

IFEX Chef of the Year 2014 Shaun Hanna

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

ifexpreview

Giving confidence to the next generation of culinarians Sean Owens, director of Salon Culinaire, tells HRNI about plans for IFEX 2016 Sean Owens

HOW DID YOU GET INVOLVED WITH IFEX? IFEX is in my blood – I’ve been involved with the Salon Culinaire at the event for more years that I can remember! The confidence that the Salon gives to the next generation of culinarians in Northern Ireland is incredible. It’s been my pleasure and honour to play a role in the worldclass competition that is the Salon Culinaire and to see so many superb chefs first being awarded in their careers.

HOW HAS IFEX EVOLVED OVER THE YEARS? IFEX has been coming to Northern Ireland for over 20 years now and has remained one of the top trade attractions in the NI event calendar. Over the past number of years, it has undoubtedly been a testing time for our industry but, with IFEX 2016 now being the sounding board for future endeavours, we are confident that our industry is strong and resilient and we relish the prospects for growth and development throughout our sector.

A more buoyant economy, coupled with a new venue, excellent exhibitors and attractions that encourage and reward talent – such as ChefSkills - keeps the event fresh and exciting.

This year, event organisers Fresh Montgomery, have partnered with the Guild of Fine Food to introduce the Great Taste Market to IFEX. Coming to Northern Ireland for the first time, the Great Taste Market will house many Great Taste award-winning products from across Northern Ireland. As a chef, this is a great addition and I personally can’t wait to see what products are on offer.

16 • HRNI FEBRUARY

HOW IMPORTANT IS IFEX FOR THE HOSPITALITY SECTOR? So important. IFEX is Northern Ireland’s largest food, drink, retail and hospitality event so it is the place where those within the sector get to showcase their products and services. Making new contacts and meeting with new customers is what the event is all about. Over the years, millions of pounds of sales have been generated as a result of companies either exhibiting or visiting IFEX. As an event, IFEX works hard to build and maintain relationships with key industry partners such as NIIRTA and the FSB NI. It’s important that it is an event that meets visitors’ needs.

Therefore, by working with industry partners, it can stay ahead of the curve and remain relevant to the industry. In 2014, visitor footfall sat at around 5,300 which shows appetite for the event and, based on pre-event registrations, we are set to see an increase in figures this year, especially as this year’s event coincides with Northern Ireland’s Year of Food & Drink.

WHAT ARE YOUR PLANS FOR IFEX THIS YEAR? IFEX 2016 is set to be bigger and better than ever before and lots of new developments and exciting things will be happening over at the Salon Culinaire including ChefSkills, La Parade des Chefs and the Edible Art competition.

Northern Ireland is really progressing and leading the way in terms of culinary excellence, and we have developed a schedule across the three days to really reflect this. ChefSkills has 25 categories that have been developed to challenge and reward our competitors. There are also several new events, including NI Live butcher of the year and the Great Northern Irish Bake Off. The Salon Culinaire is built on the solid foundation of work laid down by our culinary predecessors and this year we are re-introducing the Cook – Serve Competition in ChefSkills in memory of one of our founding members and past president of NI Association of Chefs and Cooks, Tony Hughes, who sadly passed away in 2015. This competition appreciates the inter-departmental skills of both kitchen and front of house and will be known as the Tony Hughes Memorial Trophy – NI Cook Serve Championship.

HOW IS THE LOCAL SCENE? Our college network here in Northern Ireland is strong and the quality of provision is top notch,

resulting in highly skilled individuals ready for the modern workplace. However, it’s recognised within the industry that there’s a skills shortage, and this is one of the reasons why IFEX works so closely with the colleges across Northern Ireland.

Training of young chefs and cooks and other industry professionals is key to our strategic growth as an industry, and at IFEX we have superb global standard competitions to test the mettle of our very best talent.

Almost 250 student and industry culinarians will take part in the Salon Culinaire over three days, with ChefSkills and La Parade des Chefs designed to seriously raise the bar in terms of culinary skills in Northern Ireland. These competitions have an unsurpassed history of awarding some of Northern Ireland’s best known chefs, early in their careers, and this year, I’m confident that we’re going to discover some extraordinarily talented young chefs.

Fresh Montgomery Managing Director Toby Wand and Salon Culinaire Director Sean Owens

WHAT IS YOUR FOCUS THIS YEAR BEYOND IFEX? IFEX is the big focus for this year. Even though it only runs over three days, there’s months of preparation. In the Year of Food & Drink in NI, we’ll be celebrating the quality, innovation, creativity and entrepreneurship in the food and drink sector and IFEX is the key platform to showcase this, ensuring the very best of NI products and talent is recognised within the industry. Once the event has passed, it will be back to the day job for me, managing director at Montgomery Food Consulting and the Butchery Excellence Scheme.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

theconciergeprofile

Introducing hospitality luxury to Northern Ireland

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he Concierge is proud to announce the launch of its new website, www.

TheConcierge.ie, to showcase its unique array of hospitality products. As a premium hospitality business within the Irish hospitality industry, The Concierge endeavours to furnish luxury properties throughout the island of Ireland with a lavish range of distinctive and unique hospitality products that will, without doubt, ensure a superior and memorable guest experience.

The new website, www.TheConcierge.ie, has been launched in order to showcase its

18 • HRNI FEBRUARY

exclusive service. Containing an abundance of new and innovative products as well as news stories on the latest hospitality trends and industry updates, The Concierge website plays an important role in keeping its elite clientele well informed.

The crisp, clean website epitomises the luxury service that The Concierge provides and easily guides users through the five-star portfolio, which includes a vast range of world-renowned brands such as Rituals, Cra’ster and Lily O’Brien’s.

The Concierge also features Linen, an élite fashion range created in conjunction with Paul Costelloe, released exclusively to the hospitality industry in Ireland. It also showcases an array of products sourced by The Concierge, and inevitably provides clients with unique ideas and concepts that will allow its property to stand out from the competition.

The Concierge team itself is comprised of talented individuals who endeavour to supply five-star products unlike any other within this luxury marketplace. A dedicated sourcing department, with significant industry knowledge

and a wealth of experience, work together to bring highly-desirable products to the market while guaranteeing they remain at the forefront of innovation. Excellent customer service is also a key value within the business, and The Concierge ensures an exceptional level of service is maintained from its first point of contact right up until each customer receives delivery of goods.

Overall, the aim of The Concierge is clear.

The business aspires to work closely with clients to ensure that any idea or concept becomes a reality and, with its extensive hospitality knowledge, to source and produce irreplaceable and distinctive products and set clients’ luxury hotels apart from the crowd.

To view the new Concierge website, visit www.TheConcierge.ie on your laptop, phone or tablet. Copies of the Concierge brochure are also available to download via this website.

To speak to a member of The Concierge Team, including dedicated sales consultants based in Northern Ireland, please email sales@ theconcierge.ie or call 028 3025 9888.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksnews

Diageo arms consumers with nutritional and alcohol information

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ith the launch of its newly-revised DRINKiQ.com website, Diageo is advancing its commitment to give consumers greater transparency and help them to make more informed choices about alcohol as part of a balanced lifestyle. To this end, the company has significantly enhanced the nutrition, calorie and alcohol content information available about all its brands. This includes a breakdown of calories, carbohydrates and protein as well as, for the first time, detailing saturated fat, sugar, caffeine and sodium content. This valuable new information is now available on its responsible drinking website DRINKIQ.com includes useful new tools such as a simple to use Drinks Calculator, to help people calculate and track their alcohol and calorie intake. It also provides responsible drinking tips and advice on how food, age, size and gender affects how the body processes alcohol, alongside an enhanced ‘What’s in your Drink’ tool.

The announcement builds on Diageo’s global commitment in March 2015 to start voluntarily providing nutrition and alcohol content information per standardised serving on all its brands. In the first move to fulfil this commitment, the first shipment of Crown Royal labelled with macronutrient and calorie information was released in the US in October 2015.

“As people become more and more interested in their diet and lifestyle choices, we need to play our part,” said Carolyn Panzer, Alcohol in Society director, Diageo. “We know that consumers want nutritional information about what they drink – just as they do with the foods they eat; they also want a clear and easy way to know how much alcohol they are drinking. We believe passionately in helping www.hospitalityreviewni.com

people to understand what’s in their drink and to make informed choices about drinking or not drinking. Alcohol is alcohol. There is no drink of moderation – only a practice of moderation.”

Key features of the new site include: • An enhanced 'What’s In Your Drink’ section which details comprehensive nutritional and alcohol content per serve information for all of Diageo’s brands, alongside ingredient information. This includes a breakdown of calories, carbohydrates and protein as well as, for the first time, detailing saturated fat, sugar, caffeine and sodium content.

• A new, simple to use, Drinks Calculator to help consumers easily calculate and track the amount of alcohol they are drinking per serving and how many calories they have consumed for a range of common drinks, instead of expecting them to do the maths.

• Tips on responsible drinking – including the chance to explore how food, age, size and gender affects how the body processes alcohol.

The site also includes the truth behind common myths around alcohol consumption – such as: • ‘Spirits contain more alcohol than beer and wine.’ In fact 25ml of distilled spirits (eg Smirnoff, Tanqueray) contains 8g alcohol, versus 16g in a pint of lager. Spirits also have fewer calories than wine or beer - 25ml of distilled spirits has approximately 55 calories compared to 125 calories in an average 175ml of wine or around 160 calories in half a pint of lager.

• ‘Eating food means I can drink more.’ In fact eating food only slows down how quickly alcohol is absorbed - it does not prevent it from

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having an effect on the body.

• ‘Drinking coffee sobers people up faster.’

Coffee might make people feel more awake, but the alcohol still remains in the body and takes about one hour per one drink to process.

The new DRINKiQ.com is mobile-friendly and easy to use so that consumers can quickly access information about what’s in their favourite cocktail on their phone whenever they want.

The site is available in 24 countries and 12 languages, and has been designed to ensure content is tailored to the environment and regulation in the consumer’s location, particularly legal purchase age.

Diageo’s decision to extend the nutritional information it provides is in response to consumer demand for more nutritional information about what they drink. For example: • Research from NewsCred in February 2015 demonstrates the consumer desire for information on balanced lifestyles1.

- 47% of people in the UK have become more health conscious in the past 12 months - 76% of people in the UK say that brands now have a responsibility to provide consumers with health content - 27% of people in the UK say they feel informed regarding health issues • The Nielsen Global Health & Wellness Survey of 30,000 people in 60 countries found half (49%) of global respondents believe they are overweight, and half (50%) are trying to lose weight2.

1 Health and the high street: How retail, food and drink brands are shaping UK health with content', NewsCred, February 2015.

2 'We are what we eat: Healthy eating trends around the world', Nielsen, January 2015

FEBRUARY HRNI • 19

drinksnews

Wine Wizard!

Guinness continues Made of More campaign Ciaran Meyler

Better red than dead

by Ciaran Meyler

N

o, it’s not a reference to Man United or Liverpool, it’s all about the benefits of drinking red wine.

As we all promise ourselves a new healthier lifestyle in 2016, I’m often asked, can I still carry on drinking wine as part of my new healthy regime? In these very difficult times, it’s hard to deprive yourself of the little treats we all love so much; a glass of Italian red on a mid-week pasta night, a spicy Shiraz with the lamb Rogan Josh on a Friday night.

Well you will all be delighted to know that the answer is yes. Wine drinking can be beneficial as part of a balanced diet coupled with regular exercise; in moderation, of course, with red wine in particular offering a range of possible health benefits. Research has also shown that red wine could help reduce the risk of a number of health problems from heart disease to

colon cancer and strokes. Please don’t get carried away and run out to buy 50 bottles of wine; it’s not a magic potion and the key word is moderation.

Polyphenols in red wine have always been the focus of research into the health benefits of drinking wine. Some grape varieties have naturally high levels of polyphenols (also found in Black Tea and pomegranate) such as Malbec, Tannat and Cabernet Sauvignon.

These are generally full bodied wines with big tannins that dry out your tongue and are screaming out for big full-flavoured foods like red meat and cheeses.

So ladies, and of course gents in this modern world of metro sexuality, forget about all those expensive skin care products with polyphenols in them, the next time you’re drinking a big beefy Cabernet just rub some of the wine into your cheeks and forehead, you’ll look 10 years younger in a few weeks.

Here are a few of my favourites…

• Polero Cabernet Sauvignon • Art Indomita Cabernet Sauvignon • Nederburg 56 Hundred Cabernet Sauvignon • Dona Paula Estate Malbec

Quote of the month: “Look I eat really well and I work out, but I also indulge when I want to. I don’t starve myself in an extremist way. You’re not taking away my coffee or my dairy or my glass of wine because I’d be devastated.”

Jennifer Aniston Case of wine up for grabs Would you like to win a case of the new and delicious Nederburg 56 Hundred. Send your answer to the following question to nina@unitedwines.co.uk before Friday, February 26…

In Nederburg what does the term 56 Hundred refer to?

20 • HRNI FEBRUARY

A

new Guinness ad, Intolerant Champion, aired in Ireland and the UK from February 3, marking the next chapter in the much-loved Made of More campaign.

The ad, which is filmed entirely in black and white, transports viewers back to 1930s New York and tells the story of John Hammond, who was born in turn-of-thecentury Manhattan before civil rights and when racial disharmony prevailed.

Black and white musicians rarely played together in 1930s New York, and many music venues permitted white audiences only. Despite this, from an early age John Hammond developed a burning passion for music of black origin – Jazz, The Blues, Big Band and Gospel. He would travel the clubs and bars of Harlem seeking raw, undiscovered musical talent for his radio show and he would often be the only white man in the room. Undeterred, he went on to become a remarkable talent scout and was responsible for discovering musicians like Billie Holiday, Count Basie and Aretha Franklin.

He signed them to Columbia Records, giving them an incredible platform to be heard – not only by black audiences, but by music lovers across America and the world over. Hammond stood almost alone in championing the potential of black and white musicians working together, and fighting this cause gave him a platform to make a difference.

With voiceover by Danny Glover, US actor, producer and humanitarian, the ad offers viewers a window into the world of Hammond. Dazzling scenes from across the city show music lovers of all backgrounds, united together, enjoying and celebrating the great sounds playing out over the airwaves.

“John Hammond continues a series of stories from Guinness that feature ordinary people achieving extraordinary things,” said Stephen O’Kelly, marketing director, Guinness. “John Hammond, in his search for great music, brought black and white musicians together, over-coming divides and creating a fantastic music and social legacy that continues to this day.”

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COCKTAIL OF THE MONTH

COLUMB’S COOLER 35ml Black Bush 15ml Ginger Liqueur 35ml Pressed apple juice ¼ of a small lemon 5ml Sugar syrup 2 dashes Angostura Bitters 4 mint leaves

CoCkTail monTh of the

with bushmills black bush

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Ian McCandless, supervisor at The Northern Whig, shares a serving option for Black Bush. bushmills black bush The featured spirit in this month’s signature serve is bushmills black bush.

columb’s cooler 35ml Black Bush 15ml Ginger Liqueur 35ml Pressed apple juice ¼ of a small lemon 5ml Sugar syrup 2 dashes Angostura Bitters 4 mint leaves “I wanted to make a cocktail that would appeal to everyone and get away from the thinking that whiskey is an old man’s drink,” said Ian McCandless, “something that was simple and refreshing to enjoy with friends.”

about the bartender ian mcCandless has been a supervisor in The northern Whig for around seven years. “i took up a part-time job at university to get some beer money and never looked back,” he says. “i moved back home after i graduated and started working full time in the industry. nothing beats the buzz of a busy night behind the bar and having a laugh with my colleagues and the customers.” ian is also looking forward to the year ahead in The northern Whig.

“We are currently going over the plans for a major refurbishment so it’s exciting at the minute,” he says. “The plans look amazing and i can’t wait to see the finished bar.”

Ian McCandless, The Northern Whig

Available from all good wholesalers.

T: 0845 463 4570 Please drink resPonsibly. @2016 bushmills

bacardibrown-formanbarprofile

AMPM, Belfast Eamon McCusker, owner of AMPM, Cabaret Supper Club, The Tree House and The Chubby Cherub, talks to Alyson Magee.

WHAT IS YOUR CURRENT FOCUS? Every single thing we do, whether it be prepping a dessert, a meal or mixing a blend of rums to get the perfect cocktail, it all comes down to that key mission to create an exceptional experience and an exceptional moment.

WHAT IS ON OFFER AT AMPM? Three floors of really unique dining experiences. On the first floor you have AMPM, which is a bohemian-style restaurant which serves European-style cuisine, on the second floor is the Cabaret Supper Club and on the top floor is The Tree House.

We’ve three main drinks lists. Our standard drinks list lets people have a cocktail experience executed by really passionate, considered mixologists and the list is pretty extensive. Our premium drinks list is for people who really know the history of the product, and it’s a much more discerning experience. And then we’ve got one of the best Champagne lists in the city.

MY ROLE My role is everything. Since 2008, we’ve been working really hard to make sure AMPM has been moving forward, investing in training, the infrastructure of the business and capital spend. My role is to try and maintain a spirit of increase within the business, and making sure it starts from the foundation up and all the staff understand the vision and mission of the business, which is to create not just memorable but exceptional experiences for our customers. People come here because this is their time to relax and spend with friends; these are key moments and we are grateful for the fact they’ve chosen to come to AMPM, the Cabaret Supper Club or The Tree House. We are creating a beautiful ambience for people to relax in and enjoy, whether they’re 18 or 80.

BEST SELLERS AND PERSONAL FAVOURITES If I’m drinking a cocktail, my favourite tipple is an espresso martini. Our cocktail range is our second most lucrative aspect of the business (after food). People are more knowledgeable about their drinks, and are looking for a really indulgent experience. Daiquiris absolutely fly out of the premises, as do gin-based products and white-based martinis but, at the minute, rumbased cocktails are starting to push standard

gin and vodka cocktails to the side and not just standard rums - really high-end rums are being mixed into the cocktails and people understand why they’re paying that wee bit extra for them.

We use Bacardi in all of our standard mojitos, and then you can move into the more complex Bacardis as well. With gin cocktails, we find Bombay Sapphire is just a fantastic gin to mix with; the botanicals give it a really discerning taste.

WHAT INSPIRES YOU? I absolutely love my family and the people I’ve worked with over the years, and the main

ambition I have is to try and be the best possible version of myself in order to inspire the people I care about.

HOW IMPORTANT IS TRAINING? We have training days every Wednesday, which might be on different aspects of the business, getting into the structure of a product, a new list or taking the staff through new methodology sheets and making sure everybody understands why we’re putting certain products and certain blends together. These days, you have to have the ability to make drinks with a sense of urgency but you also have to be considered enough to make sure the drinks are executed the way they’re supposed to be so we have a consistent product every time. The worst thing that can happen for a customer is to come in one week and get something that changes their evening that they loved, and then come in the following week and there is a lack of continuity. Dependability is absolutely crucial.

FUTURE PLANS We’re constantly updating all three areas of the outlet. For example, in AMPM, we have just recently added a lot more floral arrangements around the restaurant. From an offering point of view, you can come in here at 7am and have a breakfast meeting through into lunchtime service and evening time, when the lights go down and people start with the cocktail and premium drinks lists. With Cabaret Supper Club, we’re going to be doing a total refurb of the club, and will basically be updating the Friday and Saturday night shows with more variety. And, because the Republic of Ireland and Northern Ireland have got into the European championships, this year we’ll be adding a number of large retractable screens to The Tree House, so people will be able to come for a meal, keep their table for the evening and watch both of the boys in green hopefully do well.

DESCRIBE AMPM IN THREE WORDS Sumptous, dependable and ambience.

© 2015 bacardi brown-forman brands. bacardi, the bat device, oakheart, grey goose, the geese device, bombay sapphire, 42 below, cazadores, noilly prat, martini, the "ball and bar" logo, dewar's, 'white label', oxley, leblon, eristoff, st-Germain, patrón and their trade dress are trademarks. jack daniel's, jack daniel's tennessee honey and old no.7, southern comfort, chambord, woodford reserve, finlandia and southern comfort are trademarks. all rights reserved.

26 • HRNI FEBRUARY

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hotelnews

Belmore Court & Motel secures a TripAdvisor hat trick

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orthern Ireland’s only four-star motel, Belmore Court & Motel in Enniskillen, has been ranked in TripAdvisor’s Annual Travellers’ Choice Awards Top 25 Bargain Hotels (UK) for a third consecutive year, placing at number 13.

The motel has gained an enviable reputation for offering guests high quality accommodation at great value prices in its 60 rooms, which provide a range of accommodation from a Motel Standard Room with kitchenette to a Superior or Executive room, while quad, family and disabled access rooms are also available. Guests also have the choice of a stay in Belmore Court & Motel’s sister property, The Lodge at Lough Erne Resort, a luxury three-bedroom property within walking distance of the five-star resort.

“We continuously strive to deliver the best experience for all our guests, whilst offering value for money,” said Terry McCartney, director. “We are thrilled that this is our third year to be recognised by TripAdvisor, and that we are once again the only property in Northern Ireland listed in this category. Our award-winning team work incredibly hard to ensure all guests have a memorable experience during their stay with us. We would like to especially thank all our guests who have stayed with us and taken the time to leave a review on TripAdvisor and voted for Belmore Court & Motel.”

Portaferry Hotel set to reopen this month A

well-known local family already running Dumigan’s Bar, The Ferry Grill and a butcher’s shop, have taken over management of the Portaferry Hotel.

Cahal and Mary Arthurs are expected to reopen the hotel in mid-February.

“Our family has run businesses in Portaferry for over 50 years,” said Cahal Arthurs. “We are passionate about the development and regeneration of the town and feel that the reopening of the Portaferry Hotel is central to the prosperity of the town.

“Our vision is that the Portaferry Hotel will be a family-focused business and a hub for the community and an exciting new option for people visiting the area. We want to create a

destination hospitality offering that will attract visitors to the town, whilst also giving local people access to quality food and service on their doorstep.

“Quality food will be at the heart of the Arthurs’ strategy to reinvigorate the hotel’s offering, with plans to focus on developing a bar food menu and quality and affordable Sunday lunches.”

Mary Arthurs said: “We’re very excited and are busting with enthusiasm and plans to breathe new life into the Portaferry Hotel. We hope to create a destination boutique hotel that will be built on a firm family-focused ethos.

“Living nearby and working in Portaferry, we know the importance of the hotel, as well as

the need for investment in the town. We want to work with other local businesses, particularly local food and drink suppliers, to create a business that supports and grows the local economy, as well as providing employment for people in Portaferry.

“We want to play a role in rebuilding the reputation of Portaferry and restoring confidence in the local community. As business owners, we understand the importance of supporting fellow small businesses. We need to support each other; we shop locally ourselves wherever we can and we hope that our commitment to the local area will be rewarded by local people supporting the hotel.”

Culloden celebrates 20 years as a five-star hotel T

he Culloden Estate & Spa has celebrated 20 years since it became the first hotel in Northern Ireland to achieve a five star rating, alongside a listing in the The Times 20 Coolest Hotels in Ireland.

Formally known as Culloden House, the Culloden Estate & Spa was built in 1867 as an official Palace for the Bishops of Down before being sold during the 1920s to the late Sir John Campbell. In April 1959, Culloden House was purchased for £10,000 by farmer Thomas Reid and then sold again in 1962 to Ruthledge White of White’s Home Bakery and opened the following year as a hotel with 11 bedrooms.

The hotel was then purchased by Hastings Hotels in June 1967 for £100,000, and has been transformed into one of the finest and most luxurious hotels in Ireland. Hastings Hotels has continued to invest in the property

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to ensure it remains the jewel in the local tourism industry and it now boasts 105 deluxe bedrooms, one third of which are suites, 11 luxurious self-catering apartments, a luxurious spa, and the Highland Conference Centre which boasts five purpose built meeting rooms and two major function suites, the Stuart Suite and the Cumberland Suite, which is undergoing refurbishment in 2016.

“We have not rested on our laurels and have continued to invest in the property every year since we purchased it,” said Sir William Hastings, chairman of Hastings Hotels. “In the last 20 years alone, since the Culloden gained its five-star status, we have invested in excess of £20m to ensure we offer our guests a first class service every time. Not only have we invested in the property itself, but we continue to invest in our staff who ensure all our guests enjoy the five-star treatment the hotel is well-

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Sir William Hastings, chairman of Hastings Hotels is pictured (right) with Adrian McNally, general manager of the Culloden Estate & Spa.

known for.

“We are also big believers in supporting our local food producers and food provenance is of major importance to us. Where possible, we provide our guests with the very best of local produce which is reflected in the menus in our six hotels.”

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FEBRUARY HRNI • 31

belfastwaterfrontpreview

Expansion of Belfast Waterfront nears completion

Artist’s impression of how the £29.5m extension to the Belfast Waterfront will look upon completion.

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ver 140 conference organisers, event planners and meeting professionals visited Belfast last month for an exclusive preview of the new look Belfast Waterfront, which reopens in May following a £29.5m refurbishment.

With construction work now drawing to a close, guests were invited to explore over 7,000 square metres of flexible, purpose-built space and view firsthand how the extended facilities will cater for up to 5,000 guests at conferences, exhibitions and other events. A sampling of local food & drink and entertainment was provided during the showcase, which was organised by

Belfast Waterfront, Tourism Northern Ireland and Visit Belfast.

Over 30 international and national events have already been confirmed for the remodelled Waterfront over the next three years, with the venue expected to attract 55,000 conference delegates and bring in £100m for Belfast by 2020.

Belfast City Council and Tourism Northern Ireland are both funding the expansion alongside the European Regional Development Fund, while building contractor McLaughlin and Harvey and architects Todd are carrying out the

work.

Two interconnecting halls, three additional meeting rooms and a new reception area will integrate with the existing Auditorium and Studio spaces to create the city’s largest conference and exhibition facility.

“The expansion of Belfast Waterfront is the most significant and exciting project for tourism in our capital since the opening of Titanic Belfast in 2012, and will build on our efforts to make Belfast a world-class destination of choice for the business tourism market around the globe,” said Terence Brannigan, chairman of Tourism NI.

Clean and green: Waterfront’s new warewashers B

elfast’s Waterfront will be catering for thousands of guests at a time – and they’ll create a huge amount of dirty plates, glasses and utensils. A prestige venue like this needs to be able to rely on consistently clean supply of tableware, but it also requires a sustainable warewashing solution. That’s why the Waterfront chose Winterhalter warewashers.

Winterhalter is at the forefront of energy, water and chemical saving technologies.

One of the key models at the Waterfront is the MTR Climate Plus. This high volume, multi tank conveyor system can wash literally thousands of items per hour – yet it only needs one person to operate.

The MTR’s wash results are outstanding.

However, what makes this machine truly different is its Climate Plus heat pump – it sucks waste heat from the machine’s interior and from the kitchen air, recycling it to heat up the incoming cold water supply. This radical approach not only saves a massive 50%+ in terms of the machine’s energy consumption, it also improves the kitchen environment. This is because, when the surrounding temperature goes above 25°C, it pumps clean, dry exhaust air, cooled to 18°C, back into the kitchen.

32 • HRNI FEBRUARY

So as well as being a warewasher, it’s an air conditioner – and all the while it saves energy.

The Waterfront also has a Winterhalter MTF, which is a high-volume flight conveyor machine. This unit is fitted with a special reverse-osmosis water treatment system that guarantees to process thousands of glasses per hour – and they come out so spotless and sparkling clean that there’s no need to polish them. This not only saves staff time, it also significantly reduces breakages since there is so much less handling of glassware.

The third Winterhalter unit supplied to the Waterfront is a GS660 Energy model. This specialist utensil washer has an extra high door so that large pots, pans and utensils can be washed easily. It features an advanced heat exchanger that extracts the energy from the machine’s waste steam and waste water, using it to heat up the cold fill and slashing energy consumption dramatically.

“The new Waterfront is an amazing project, with a real commitment to sustainability,” says Stephen Kinkead, managing director of Winterhalter UK. “We’re proud and delighted that they chose Winterhalter to meet their warewashing requirements.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance.

Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents.

For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@ winterhalter.co.uk.

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tourismnews

Tourism strategy stakeholder workshops to be held in February

Northern Ireland golf on ‘par’ with the best

D

ETI and Tourism Northern Ireland have organised six regional workshops to seek the views of a broad range of stakeholders in the tourism sector.

The regional workshops will take place during February at locations across Northern Ireland, and will be used to inform the draft vision for tourism and subsequent action plan for delivery.

“We want to develop a Tourism Strategy for Northern Ireland which has support across industry and government to enable the realisation of an innovative and vibrant tourism sector,” said Trade Minister Jonathan Bell. “It is important that we meet with a wide range of stakeholders to hear their views on the issues facing the Northern Ireland tourism sector, to discuss how we maximise the economic impact of tourism, grow the industry and create valued jobs within the sector.

“The Hunter Review recommended that a new tourism strategy be developed in collaboration with government, tourism agencies and the tourism industry. I would encourage all of those with an interest in our tourist industry to attend one of the workshops near them and let us know their opinion. It is by working together we can achieve our aim to grow the sector and encourage people to visit Northern Ireland and find out more about our heritage, culture and beautiful natural landscapes.”

Regional workshops are planned as follows: • February 2: Armagh City Hotel, Armagh • February 4: The Hedges Hotel, Ballymoney • February 9: The Enniskillen Hotel, Enniskillen • February 11: Ulster Folk and Transport Museum – Cultra Manor • February 23: The Playhouse Theatre, Derry/Londonderry • February 24: The Burrendale Hotel, Country Club & Spa, Newcastle

34 • HRNI FEBRUARY

Charlene Reid from Royal Portrush Golf Club is pictured, centre, with Billy Condon and Alison Metcalfe from Tourism Ireland.

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ourism Ireland’s golf promotional programme for 2016 kicked off last month in Orlando, Florida.

Twelve golf tourism operators from around Northern Ireland and the island of Ireland and three American golf tour operators joined Tourism Ireland at the PGA Golf Merchandise Show.

The PGA Show is one of the biggest golf exhibitions in the United States, attracting more than 40,000 golf professionals and enthusiasts, as well as around 1,000 influential golf journalists, each year.

Representatives from Royal Portrush Golf Club,

Hastings Hotels, and Leisure Tours NI greeted visitors to the Golf Ireland stand, promoting Northern Ireland to US golf enthusiasts.

“The American golf market remains a priority for Tourism Ireland in 2016 and we will continue to promote Northern Ireland as a top golf destination, capitalising on the global success of our golfers including Rory McIlroy, Darren Clarke and Graeme McDowell,” said Alison Metcalfe, head of North America at Tourism Ireland.

“Golf is the world’s largest sports-related travel market and Tourism Ireland is working hard to drive home the message that a golfing holiday in Northern Ireland is about much more than a round of 18 holes – the combination of our world-class golf and our unique brand of hospitality plays a key role in attracting American golfers to visit.”

Tourism Ireland plans to take every opportunity to maximise the recent accolade from Golf Digest magazine – which named Royal County Down the number one golf course in the world.

Swissport creating 100 new jobs at Belfast International L

eading aviation ground handling services company, Swissport, is to create 100 new jobs at Belfast International Airport to deal with planned airline growth.

The company has launched a major recruitment drive which will see its workforce at Belfast International increase to 350 approximately. Ten of the new posts are already filled and the remaining 90 will be in place within a matter of weeks and will include passenger check-in and baggage and freight Jean Foster, Swissport manager at Belfast International is pictured with Alan Whiteside, handling. operations director at the Airport.

The Swissport expansion follows news that security company, ICTS, is adding 40 new staff to its payroll. This latest development at the airport will be worth more than £1.6m in wages annually to the Northern Ireland economy.

“Swissport is clearly delighted with the growth in passenger numbers at the International,” said Jean Foster, manager at Swissport. “There will be a significant increase in the number of aircraft movements and that means greater demand for the wide range of services we provide.

“We’re an essential cog in the wheel at the airport, and this expansion will see us confirmed as the single biggest employer on the site. This year, we expect to see double-digit growth in passengers and that’s powering our rapid expansion plans.”

Alan Whiteside, operations director at Belfast International Airport, said: “These jobs are demanddriven. The fact that they do not depend on a single penny of support from the Government means we’re seeing a win-win for the wider economy and the taxpayer.

“This proves how Belfast International is a real engine for growth, and it’s a real pity that ministers at Stormont don’t seem to understand that or choose to ignore it. This airport has the potential to create thousands of new jobs and hundreds of new businesses if ministers gave the sector the relatively small levels of support it needs to attract new airlines and open new routes.

“We also need ministers to confront the issue of Air Passenger Duty (APD). It’s the ball and chain that’s holding us back.”

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businessnews

Local business expands catering disposal service in US N ewry-based FM Environmental has won a significant contract with Grand Central Station in New York for its services, which allow restaurants, hotels, airports and other major industries to comply with regulations for the disposal of waste.

“FM Environmental identified the US as a target market for its Grease Guardian products and took the strategic decision to open a US office to enable it to capitalise on the emerging business opportunities,” said Trade Minister Jonathan Bell during a week-long trade visit to the US. “This commitment has certainly paid off. In the first 12 months, the company has successfully installed its products in over 300 different locations across the US, and can now include the magnificent Grand Central Station on its long list of customers.”

FM Environmental established a base in New York in 2014, with the latest contract adding to its existing business with leading US fast-food restaurants and coffee houses.

Over the last number of years, the company has invested in innovative products and services that differentiate it from its competitors. It has also identified key export markets including Russia, Malaysia, Australia and Mexico.

Invest NI has offered the company £50,000 of support to assist it with its export growth plans, including market development activities, IT support and the creation of two new jobs.

“Initially, we did our research which allowed us to gain information about the steps we would have to take to enter the US market and as a result, identified a gap in the US market for our Grease Guardian grease trap products,” said Des Murphy from Grease Guardian USA.

Trade Minister Jonathan Bell is pictured with Des Murphy, general manager, Grease Guardian, at New York’s Grand Central Station.

Jobs and investment announced for Causeway Coast & Glens

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Pictured are, front, Mayor Michelle Knight-McQuillan and Trade Minister Jonathan Bell and, back row from left, Karen Fryer (Seating Matters), Michael Devine (Annies Traditional Food), Stephen O’Hara (RCDS), Philip Smyth (P&L Electricals), Hugh O’Boyle (Carnroe Supplies) and Alan Barr (Limavady Roller Doors).

rade Minister Jonathan Bell has announced a combined investment of £3m by seven Causeway Coast & Glens-based businesses, and the creation of 51 new jobs.

P & L Electrics, Reinforced Concrete Detailing Services, Carnroe Supplies, Limavady Roller Doors, Seating Matters, Worldwide IPGenie and Annie's Traditional Food have each worked with Invest Northern Ireland to grow their businesses and create new employment opportunities.

“This substantial investment of £3m across seven local businesses is testament to the commitment and drive of these companies to prosper and grow and will enhance their overall competitiveness in an ever challenging marketplace,” said Bell. “The 51 new jobs, across a range of roles and industries, will contribute over £1m annually in additional salaries to the local economy.

“One of my Department’s core priorities is to help local businesses develop and flourish and to create the conditions that will allow businesses in all sectors to achieve targeted growth. Creating jobs and growing a prosperous, thriving economy to benefit the whole of Northern Ireland is at the heart of this work.”

Vayu Energy announces expansion into Northern Ireland

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leading independent supplier of energy to businesses in the Republic of Ireland, Vayu Energy, has announced its expansion into Northern Ireland with 20 jobs to be created over the next three years.

Targeting the business market, Vayu will supply natural gas, electricity and renewables to large scale energy users across the industrial and commercial sector.

With its market-leading energy procurement services and experienced team of specialists, the company’s focus is on bringing greater flexibility to Northern Ireland’s energy sector – enabling businesses to make better procurement decisions supported by transparent and straightforward access to wholesale prices.

Valued at over £500m (€650m) per annum, the sector offers significant growth potential for Vayu and is a natural step for the company as it continues to expand across the industrial and commercial (I&C) segment of the market. The I&C segment accounts for 20% of total electricity consumption across Northern Ireland and over 50% of gas consumption in greater Belfast.

Renewable energy is another key focus for Vayu in Northern Ireland. The company is one of a small number of power suppliers licensed that can provide Power Purchase Agreements in both the Republic and Northern Ireland. www.hospitalityreviewni.com

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Pictured are, from left, Barry Murphy, business development manager, and Peter Girvan, energy specialist, Vayu Energy.

In the Republic of Ireland, Vayu supplies gas to the pharmaceutical, manufacturing, food and beverage, technology and retail sectors including Bulmers, while electricity customers include Tesco, C&C Group, Debenhams, Dublin Port Company and Aer Lingus.

“We believe there remains a large untapped opportunity to deliver new services to the energy market in Northern Ireland,” said Barry Murphy, business development manager at Vayu Energy. “Vayu will be investing heavily in winning customers by changing the way businesses view their energy-related decisions and empowering customers to become more active in the area of energy procurement and demand management.”

FEBRUARY HRNI • 35

classifiedsection

Classifieds A n easy r e f e r e n ce t o t h e B E S T f o r y o u r b u s i n e s s

AMUSEMENT & LEISURE

3RD FLOOR, CAPITAL HOUSE, 3 UPPER QUEEN STREET, BELFAST, BT1 6FB

DRINKS DISTRIBUTORS

Country Director, Diageo Northern Ireland: Jorge Lopes

N. Ireland Contacts Customer Development Manager Richard McCluskey 07971508682

TYPE OF BUSINESS: Drinks manufacturer and distributor

Customer Development Executives Ryan Brown Tel: 07971508739 Carla McGreevy Tel: 07971508732

CUSTOMER SERVICES:

084 5601 4649

Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com Rum

Tequila

BACARDI Carta Blanca Rum BACARDI Carta Oro Rum BACARDI Carta Negra Rum BACARDI Fuego Rum BACARDI 8 Year Old Rum BACARDI Oakheart

Patron Silver Patron Reposado Patron Anejo Patron XO Cafe

Vodka Grey Goose Original Grey Goose La Poire Grey Goose L’Orange Grey Goose Le Citron Finlandia Classic Vodka Finlandia Cranberry Finlandia Lime Finlandia Mango Finlandia Grapefruit Eristoff Vodka

Gin Bombay Sapphire Gin Star of Bombay Gin Oxley

Vermouth Martini Extra Dry Martini Rosso Martini Bianco Martini Rosato Noilly Prat Dry

northern ireland’s leading pay to play supplier: • Poker Machines • fruit machines • big screen and led tv’s • Club & pub gaming machines • pool tables • digital juke boxes • quiz & skill games

Sparkling Wine Martini Asti Martini Prosecco Martini Rose

DRAUGHT BEER AND CIDER: Guinness, Guinness Mid Strength, Budweiser, Carlsberg, Harp, Hop House 13, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde, Warsteiner, Strongbow, Magners

Tennessee Whiskey Jack Daniel’s Old No.7 Jack Daniel’s Single Barrel Gentleman Jack Jack Daniel’s Tennessee Honey Jack Daniel’s Tennessee Fire

Bourbon Woodford Reserve

PACKED BEERS AND CIDER: Carlsberg, Guinness, Guinness Original Extra Stout, Harp, Satzenbrau, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde & Seasonal Brews

Speciality Southern Comfort Chambord St Germain Elderflower Tuaca Breezer Orange Spritzer Mixed Berry Ready to Drink Cans Bacardi & Cola Premix cans Jack Daniel’s & Cola Premix cans Jack Daniel’s & Ginger Premix cans Southern Comfort & Lemonade Premix cans

VODKA: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Smirnoff Gold, Ciroc, Kettle One, Ketel One Citroen

AVAILABLE FROM ALL GOOD WHOLESALERS

www.bacardi-martini.co.uk www.bacardi.com 01962 762100

OASIS RETAIL SERVICES LTD OASIS HOUSE, MALLUSK DRIVE NEWTOWNABBEY, BT36 4GX EMAIL: sales@oasisRS.com WEB: WWW.OASISRS.COM TEL: 02890 845 845

WHISKIES: Bells, Johnnie Walker Classic Malts, Talisker, Bulliet, Bulliet Rye, Cardhu, The Singleton GIN: Gordon’s, Tanqueray, Tanqueray No.Ten

AUDIO VISUAL

CREAM LIQUER: Bailey’s, Bailey’s Chocolate Luxe RUM: Captain Morgan, Ron Zacapa OTHER SPIRITS: Archers Peach Shnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Grand Marnier RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Double Black Ice, Smirnoff, Captain Morgan & Gordons Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

36 • HRNI FEBRUARY

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FEBRUARY HRNI • 37

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CUSTOMER SERVICE CENTRE

0800 66 55 22 Email: customersupport@candcgroup.com Fax: 02895 95 2103

Tennent’s NI Ltd 15 Dargan Road Belfast BT3 9LS Head Office Tel: 02895 95 2100

Wine And So Much More United Wine Merchants, 70 Silverwood Road, Craigavon, BT66 6SY Tel: 028 3831 6555 Fax: 028 3831 6444 sales@unitedwines.co.uk www.unitedwines.co.uk

38 • HRNI FEBRUARY

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DRINKS DISTRIBUTORS

ENERGY SUPPLIERS

COFFEE SUPPLIERS

CATERING EQUIPMENT MANUFACTURERS

INDUSTRY ORGANISATIONS

r fo ne : li sue d a Is De xt Ne MARCH

2016

Editorial: 19th February 2016

Advertising: 19th February 2016

DON’T MISS OUT! www.hospitalityreviewni.com

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‘Your business is our business’ 91 University Street Belfast BT7 1HP. Tel: 028 9032 7578 Email: enquiries@hospitalityulster.org Web: www.hospitalityulster.org Twitter: @HospUlster Facebook: ‘Hospitality Ulster’

FEBRUARY HRNI • 39

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INDUSTRY ORGANISATIONS

FOODSERVICE

PRINTING SERVICES

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

Tourism Northern Ireland St Anne’s Court, 59 North Street, Belfast BT1 1NB Tel: +44 (0)28 9023 1221 Fax: +44 (0)28 9024 0960 Textphone: +44 (0)28 9044 1522

Always working with local producers Down Business Park, Downpatrick, BT30 9UP Tel: NI 028 4481 1500 ROI 01 80 30 555 Email: sales@crossgar.ie Web: www.crossgar.ie/www.pallasfoods.eu Twitter: @johncrossgar

web: www.tourismni.com web: www.discovernorthernireland.com

ine dl ext a De r N : fo sue March 2016 Is

Editorial: 19th February 2016 Advertising: 19th February 2016

SEAFOOD

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

FRESH & FROZEN SEAFOODS

Supplied from Local, UK & Worldwide Seas EXOTIC SEAFOODS A SPECIALITY REFRIGERATED DAILY DELIVERY TO THE CATERING & WHOLESALE INDUSTRY

Whatever your Needs in Seafood Call:

: 028 44 841196 (24 hr Answering Service)

F : 028 44 842228

7-11 Killard Drive, Ballyhornan, BT30 7PN EEC Operators No. 2V004FE

40 • HRNI FEBRUARY

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SEAFOOD

h c r

a

M

6 1 0

2

March

2016

Supplier of seafood to Ulster’s Leading Restaurants

Famous for Smoked Salmon ‘Market Kitchen’s Northern Ireland Local Food Hero’

6 Kendal Street, Belfast, BT13 2JR Tel: 028 9032 5534 Fax: 028 9024 1707

DON’T MISS OUT! To Advertise: Please contact Mark Glover on e: markglover@greerpublications.com t: 028 9078 3234

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Market leader in the Northern Ireland Hospitality trade publication sector the ONLY trade publication in Northern Ireland with a named controlled circulation

Thank you from Team Hospitality Review NI www.hospitalityreviewni.com

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FEBRUARY HRNI • 41

thelastword

The Last Word

NAME : JORDANA PYE • JOB TITLE : KEY ACCOUNT MANAGER • COMPANY : NISBETS NEXT DAY CATERING EQUIPMENT HOW LONG HAVE YOU BEEN IN THIS ROLE? Three months.

DESCRIBE A TYPICAL DAY My day starts bright and early, clocking up the miles covering Northern Ireland for Nisbets.

Meeting with my customers and keeping up to date with what’s new in the industry. With many of our items on a next day delivery service, I love how fast paced the job is.

WHAT WAS YOUR FIRST JOB? Accessory buyer for a Belfast chain of boutiques. The job involved a lot of travel overseas, and this is where my love of food began.

ENTERTAINMENT:

FAVOURITE TV SHOW: Mr Selfridge FAVOURITE FILM: Dirty Dancing “I carried a watermelon“ ALBUM CURRENTLY LISTENING TO: Fleetwood Mac Rumours FAVOURITE BAND: Bon Jovi LAST BOOK READ: Stephen Fry autobiography FAVOURITE CELEBRITY: Keanu Reeves

SOCIAL:

FAVOURITE FOOD: Steak - must be cooked rare FAVOURITE RESTAURANT: Rolys Bistro Dublin LAST HOTEL YOU STAYED AT: El Oceano beach hotel on Marbella Costa LAST BAR/NIGHTCLUB YOU VISITED: APOC Belfast for cocktails FAVOURITE PLACE IN WORLD: Hawaii INDOOR CONCERT OR FESTIVAL: Depends on the weather LAST HOLIDAY: Mijas Spain, visiting my mum who lives there

Be happy with what you have while working for what you want.”

DRINKS:

FAVOURITE HOT DRINK: Hot chocolate with extra cream and marshmallows FAVOURITE SOFT DRINK: Fizzy water BEER OR CIDER: Always a cold beer WHITE OR RED WINE: Could be either, just not on the same day WHISKEY OR BRANDY: Hot whiskey on a cold evening GIN OR VODKA: Vodka COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Stephen Fry, David Attenborough, Rowan Atkinson and I’ll put Oprah Winfrey in there too, as she’s very inspirational.

ONE ITEM YOU COULDN’T LIVE

42 • HRNI FEBRUARY

WITHOUT? My car, I’m always on the move.

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? A young Goldie Hawn, it’s all in her facial expressions.

WHAT IS YOUR IDEAL JOB? Food critic I appreciate fabulous food.

FAVOURITE QUOTE: Be happy with what you have while working for what you want.

INSPIRATION IN YOUR LIFE? My two boys, Carter and Jackson - they’re amazing and teach me new things every day.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? You grow through your experiences and she who dares wins!

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