Hospitality Review NI January 2017

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YEARBOOK JANUARY 2017

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

HOSPITALITY REVIEW NI YEARBOOK AND TRADE DIRECTORY JANUARY 2017

NEW OFFICIAL BEER OF THE PREMIER LEAGUE

One of Northern Ireland’s favourite beers* is now the Official Beer of the Premier League. Don’t miss out on any of the action, call your Molson Coors Field Sales Executive for more information.

*Carling - Top 5 lager brand. Source: AC Nielsen On-Trade MAT to end July 2016.

The Official Publication for

Rates rethink will deliver significant investment in hospitality sector

By Máirtín Ó Muilleoir, Minister of Finance YEAR IN PICTURES: A review of key events in 2016 ps 8-13

LEGACY: How to take Year of Food & Drink forward p14

INDUSTRY VOICE: Ready to face the challenges of 2017 p49

HOTELS ON A HIGH: Words of wisdom from NIHF p52

TOURISM POTENTIAL: 2017 holds a lot of promise ps 64-65 www.hospitalityreviewni.com

Pictured are Colin Neill (Hospitality Ulster), Finance Minister Máirtín Ó Muilleoir and Glyn Roberts (NIIRTA).

R

ecently I proposed a ground-breaking package of measures aimed at modernising the domestic and commercial elements of the rating system to stimulate the economy as the foundation of a shared and prosperous society.

The measures constitute the biggest shake-up in rating policy in a generation and signal my commitment to a tax system that is fair and supports prosperity.

We are now beginning to see an upward

trajectory for the tourism and hospitality sectors, which are two of the strongest elements of our economy. Tourists and visitors are beginning to stay longer and spend more due to our world class attractions and highly regarded hospitality offer in our pubs, restaurants and hotels among other outlets.

As the voice of the hospitality sector here, Hospitality Ulster has followed through on a strong programme of work to better represent a vibrant and growing industry. Earlier this year, I engaged directly with them on the issue of how our Rates Rethink can invest £22m in the sector alongside our independent retail colleagues.

It is my aim, that to avail of this Rates Investment funding, based on rateable value, the hospitality sector must demonstrate how it will use this money for its own benefit, investing in skills, equipment or in raising the wages of the sector.

Helping the hospitality sector overcome barriers to growth will be the emphasis of this new way.

Soon we will consult on the replacement of SBRR and I encourage your support as leaders in the hospitality sector to get behind this targeted approach to make a real impact for the future.

Northern Irish craft brewers seek licensing reform C raft brewers in Northern Ireland are campaigning for a change in the region’s licensing laws to help the industry’s continuing growth.

They want the devolved Northern Ireland Executive to allow them to be able to sell online, from their own premises and at the many farmers’ and food markets across Northern Ireland.

A group of craft brewers have already met Northern Ireland Assembly members to press their case for help that will enable them to sell freely alongside other artisan food producers, without a special licence. They have argued that the existing legislation is outdated and is inhibiting the development of what has become one of the most dynamic sectors of artisan food production in Northern Ireland.

The region currently has almost 40 craft

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breweries producing a wide range of ales, beers and stouts for the local market, with several selling in the Republic of Ireland, Great Britain and further afield.

The campaign to modernise the licensing laws is being supported by Food NI, the region’s food promotion body, as well as Hospitality Ulster.

The group has also worked with the Northern Ireland Executive and the Assembly to address some of the issues brought into sharp focus during Year of Food & Drink. Restrictive licensing hours have become one of the most pressing issues to have an impact on tourism.

“Events such as the BBC Good Food Show highlighted the adverse impact of licensing laws on smaller producers such as craft breweries and distilleries, many of which had expressed an interest in participating but found they were unable to sell products to the public,” said Michele Shirlow, chief executive of Food NI. JANUARY HRNI • 3

YEARBOOK JANUARY 2017

The VOICE of Northern Ireland’s Catering, Licensing and Tourism Industry

foreword

A Year of Food & Drink worth savouring

By Simon Hamilton MLA, Minister for the Economy

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e can only look back on 2016 and the Year of Food & Drink as a landmark year for the tourism and hospitality sector – one that will not be forgotten in a hurry. It has been a very successful year in lots of different ways, not least because of the tremendous buy-in to the Year of Food & Drink right across the catering, licensing and tourism industry.

This was a government, Tourism NI and Food NI-led initiative, but it has been supported by a large number of others, including the owners, managers and chefs of hotels, bars, restaurants and cafés, as well as coffee shops, bakeries, fast food outlets, guesthouses, B&Bs,

visitor attractions, supermarkets and big food producers all over Northern Ireland.

I am pleased that so many local businesses used the year to help promote their own individual offering, yet at the same time stimulated and supported Northern Ireland’s wider food and drink sector.

From the small artisan companies to the big well-known food and drink brands, quality has been the watchword of a year which has led to a global appreciation of our foodstuffs.

As a land of quality food and drink, Northern Ireland’s reputation has been tremendously enhanced. Both visitors and those on home soil

have found a new appreciation of the fantastic natural larder of foods and the fine reservoir of home-produced ciders, spirits, craft beers and other drinks that we have on our doorstep.

Part of the legacy of the Year of Food & Drink is surely going to be a greater understanding of just how important local food and drink is, not just to the tourism economy, but to our cultural identity, heritage and even our well-being.

However, I do not want this year to be just a one-off. We need to build on the success that we have clearly had and, in some respects, make every year a Year of Food & Drink in Northern Ireland.

2016 has given us an excellent platform to continue and strengthen our aims for the tourism industry and there is good reason to believe that those working in the catering and hospitality sectors will in the future reap business benefits and grow as a result.

We need to continue to use food and drink alongside all of our tourism assets, events and initiatives to our best advantage, and I am sure everyone in the catering, hospitality and licensing trades and indeed the wider tourism industry is on board for doing that.

Despite the day-to-day challenges and issues that tourism and hospitality faces in Northern Ireland, on all fronts the industry has been working very hard and is moving forward very well. It is, and will continue to be, a key driver in our economy not just in 2017, but for the foreseeable future.

I therefore have confidence in going forward, and my sense is that the industry shares a similar sentiment. 2016 has given us all further reasons to believe we can reach new heights in the years ahead.

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) Published by Independent News & Media Ltd: Hospitality Review NI, Independent News & Media, Belfast Telegraph House, 33 Clarendon Road, Clarendon Dock, Belfast BT1 3BG. Contact: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4268 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: 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: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF. 4 • HRNI JANUARY

Hospitality Review is copyright © Independent News & Media Ltd 2016

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comment&news

A good year for hospitality W

hile 2016 could only be characterised as a bizarre year (Brexit, Trump and… as the Yearbook goes to print… Foster v Bell), it has been a buoyant and exciting year for the local hospitality trade.

Liquor licensing reform may not quite be where we want it yet, but hopefully will get there, while the Finance Minister’s rates reform proposal is a positive development.

Events such as IFEX and Hospitality Exchange were notably more dynamic than previous years and Year of Food & Drink gave muchneeded marketing support to our produce and venues, resulting in greater recognition in GB, RoI, European and global markets.

Perhaps the most welcome development of all, however, was reports of a slight uplift in the on-trade beyond the cities as people started going out again. Let’s face it, we are living in strange times so the least everyone can do is go out and enjoy themselves…

Wishing a happy and prosperous New Year to all our readers and advertisers.

Alyson Magee EDITOR

Titanic Belfast named world’s best tourist attraction at Tourism Oscars

The First Minister and Deputy First Minister are pictured alongside Titanic Belfast CEO Tim Husband and Vice Chairman Conal Harvey.

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itanic Belfast has been crowned best tourist attraction in the world. The museum, which opened in 2012, staved off competition from Ferrari World in Abu Dhabi, the Las Vegas Strip and Peru’s Machu Picchu to clinch the accolade at a ceremony for the World Travel Awards in the Maldives.

It is the first time any attraction from Ireland, north or south, has won in the 23-year history of the awards, dubbed the Tourism Oscars.

Tim Husbands, Titanic Belfast’s chief

executive, said they were delighted. “The Titanic story captures hearts and minds throughout the world and, at Titanic Belfast, this is no exception,” he said. “Our interpretation of the story and ability to engage with visitors on many different levels has been fundamental in winning this award. With the award, we hope to attract more tourists to Northern Ireland to discover it.

“A huge thank you to our staff and all our supporters that voted, locally and across the world, to help us reach this iconic goal of being the world’s leading tourist attraction.”

More than one million votes were cast from over 216 countries and the Titanic Belfast campaign was supported by well-known Northern Irish personalities, politicians and sports stars.

Earlier this year, the multimillion-pound visitors’ centre, which has been visited by the Queen and US presidential candidate Hillary Clinton, beat the Eiffel Tower in Paris, Rome’s Colosseum, the Acropolis of Athens and La Sagrada Familia in Barcelona to scoop the best

in Europe accolade.

Northern Ireland First Minister Arlene Foster offered her congratulations. She said: “In just four short years, Titanic Belfast has become an iconic tourist must-see, attracting over three million visitors from all over the world. We always knew that in Titanic Belfast, we were home to a world class attraction that would become a global brand.”

Colin Neill, chief executive of Hospitality Ulster, said: “The more focus we have on Northern Ireland in terms of tourism the better as it bodes well for the future of the hospitality sector here. Evidence shows that visitors are staying and playing and once they sample the hospitality offer we have in our pubs, restaurants, café bars and hotels, their perceptions change.

We are now in a strong position to enhance that visitor experience which in turn will provide the footfall, profit and reinvestment.”

More than three million people from around the world have already visited Titanic Belfast since its opening in 2012.

‘Born And Braised’ named Northern Ireland’s New Signature Dish

‘B

orn and Braised’ has been announced as Northern Ireland’s New Signature Dish at a grand unveiling, in front of a crowd of foodie fans, at Belfast’s St George’s Market.

As part of Northern Ireland’s Year of Food & Drink 2016, Tourism NI tasked four of our top chefs to create Northern Ireland’s New Signature Dish and, following weeks of testing, collaboration and deliberation, the chefs produced a shortlist of three dishes - Born and Braised, Jowled Eel and Buttermilked Lamb - before the winner was crowned.

The four creative minds, referred to as the ‘cooking collective’, who created the final three dishes are Niall McKenna from James Street South in Belfast; Ian Orr from Browns Restaurant and Ardtara House in Derry~Londonderry; Kelan McMichael from Bull and Ram in Ballynahinch; and Chris McGowan from Wine and Brine in Co Armagh.

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“The three dishes prepared by the ‘cooking collective’ are completely new to the dining scene in Northern Ireland and are made from only the best of our local produce,” said Naomi Waite, director of Marketing Tourism Northern Ireland. “While the Born and Braised, Buttermilked Lamb and Jowled Eel dishes are of restaurant quality, the recipes are available on the Discover Northern Ireland website and can easily be cooked, adapted and enjoyed at the dinner table at home.”

Ian Orr, Browns Restaurants and Ardtara Country House Hotel, said: “It’s been lots of fun working with the other guys to come up with a new signature dish for Northern Ireland. I am really pleased with how all the dishes have turned out and delighted that the people of NI have chosen the winning dish for themselves.”

Chris McGowan, Wine and Brine, said: “The diversity and quality of produce available across Northern Ireland is astounding and

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Bull and Ram’s Kelan McMichael, Tourism NI’s Finola Guinnane and Browns Restaurant and Ardtara Houses’ Ian Orr unveil Northern Ireland’s New Signature Dish.

we have showcased just some of it in our three finalist dishes. We hope that everyone enjoys making the winning dish at home - and remember to support local producers when buying your ingredients.”

JANUARY HRNI • 5

Hotel developments extend beyond Belfast

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orthern Ireland hotel rooms are forecast to rise by 1,200 to over 9,000 by 2018, according to the latest Hotel Expansion Report published by the Northern Ireland Hotels Federation (NIHF).

‘While there has been considerable activity in Belfast since the start of 2015, we are now starting to get reports of interest in other areas with planning applications being renewed, new projects proposed and good interest in hotel products,’ reads the report.

Hotel numbers currently total 136 offering 7,884 bedrooms, with around half of room stock located in the Greater Belfast Area. Some 78% of rooms booked by visitors in all accommodation are hotel rooms, with two million rooms booked in 2015.

Investors are seeing Northern Ireland as a good value option in light of the exchange rate post Brexit, according to the report, while a number of heritage products are set to give some differentiation to the market.

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BELFAST DEVELOPMENTS According to NIHF, the general consensus is the city will have an additional 1,000 bedrooms by the end of 2018, totalling 5,461 rooms. The first of Belfast’s new hotel projects, Bullitt opened in October with work underway at City Quays (Marriott AO), Hampton by Hilton, Brunswick Street (Dalata/Maldron) and Bedford Street (Hastings Grand Central).

Possible openings underway, planned or awaiting planning permission in Belfast are identified as including: Titanic Hotel,The Linenhall Hotel, AC Hotel by Marriott at City Quay, Maldron Hotel, Hampton by Hilton, Grand Central Hotel, Benedicts extension, Jury’s Inn extension, Tomb Street, Bank Square, Holiday Inn Express and The Fitzwilliam.

Longer-term prospects in Belfast include: Titanic Quarter Hamilton Dock, Titanic Quarter South Yard Hotel, Ten Square extension, Crowne Plaza Belfast (rebrand from Ramada Plaza), 6-8 Queen Street, Crumlin Road Courthouse, Fanum House, Donegall Street, Kings Hall Wellbeing, Malone Lodge and War Memorial Building.

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THE NORTHERN IRELAND PICTURE In addition to Belfast, other areas with pockets of growth cited in the report include DerryLondonderry and the North Coast; the latter boosted by staging The Open in 2019.

Planned developments in Derry-Londonderry could see the number of hotels rise to 16 totalling 1,057 rooms, an increase of 37%.

Projects include: Silverwood Hotel, Lurgan; Portstewart Hotel; Hillsborough Hotel; Ballycastle Hotel; Lisburn Hotel; Premier Inn; Shipquay Street, Derry-Londonderry; Ebrington Square, DerryLondonderry; City Hotel Group, Derry-Londonderry; Downpatrick Hotel; Killeavy Castle Hotel; ‘Green’ Hotel, Ballycastle; and Mr & Mrs Jones, Portrush.

‘Hotels numbers are on the increase with multiple projects in the mix,’ the report concludes.

‘Finance has become accessible and projects are now coming on stream throughout Northern Ireland. The information that we have gathered suggests that by 2020, it is likely hotel room stock will have grown to in excess of 10,000 across Northern Ireland.’

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While there has been considerable activity in Belfast since the start of 2015, we are now starting to get reports of interest in other areas with planning applications being renewed, new projects proposed and good interest in hotel products.’ twitter.com: @Hosp_ReviewNI

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news

People 1st

partners with BCC to attract hospitality jobseekers

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he tourism and hospitality industry is identified as one of the key growth industries over the next decade, creating jobs and rebuilding the Northern Ireland economy. Forecasts suggest 9,500 new positions will need to be filled across the sector by 2025, many at entry level, with hospitality continuing to show the greatest employee demand.

Currently, businesses are finding it difficult to recruit, with 33% of employers across the sector reporting hard-to-fill vacancies; most acute for front-facing roles and chefs.

To help tackle this problem, People 1st has partnered with Belfast City Council, city-wide employment consortium Belfast Works LEMIS + Project and Belfast Met to deliver a new initiative to attract and train jobseekers for entry-level positions in the hospitality sector, with a view to developing rewarding careers.

The Hospitality Employment Academy (HEA) is focused on helping jobseekers get into work and is designed to raise the standard of pre-employment training within the industry, providing free access to an excellent foundation in entry-level skills.

A number of leading employers across the city have already signed up to the scheme and are guaranteeing interviews for all successful graduates.

Participation in the HEA programme is free for both employers and job seekers over the life of the project, and it will provide accredited training for 120 participants in the areas of food safety, health and safety, customer service, team working, barista training and an introduction to the hospitality industry.

It also includes a pre-screening event to ensure candidates have the right attitude, and want a career in the industry, before they begin a two-week pre-employment training programme covering vital and specialist skills that hospitality businesses need. Once participants have successfully completed the programme, jobseekers will be required to attend an interview session with employers who have open job vacancies.

The first instalment of this programme was completed in the latter part of 2016 with the first cohort of graduates swiftly taking up employment in the busy run-up to Christmas. The second phase of this programme will run until spring of this year.

For more information, please visit www. belfastcity.gov.uk/employability, or to register your interest as a recruiting employer, call Catherine on 028 9089 0313.

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Northern Irish gin producers help boost spirit exports N

orthern Ireland companies are playing their part in what the Wine and Spirit Trade Association (WTSA) has described as the ‘Year of Gin’ in 2016 after the category’s successes at home and abroad.

Two Northern Ireland boutique gin producers, Shortcross in Crossgar, and Belfast’s Classic Dry Jawbox, have been at the forefront of sales abroad during 2016.

In addition, the category in Northern Ireland has seen the emergence of new producers Boatyard Double Gin in Enniskillen, Echlinville Gin, Kircubbin, and Eight Leaf Gin, Donaghcloney.

Shortcross and Jawbox are now selling in key markets such as the Republic of Ireland, France and other parts of Europe as well as Scandinavia. Both are in line to win business in the US early next year.

Boatyard Gin recently secured its first export business, in the Republic of Ireland, just two months after its launch. Trickle distilled Echlinville, a single estate gin, the most recent launch, is now selling in Britain at iconic retailers such as Fortnum and Mason in London.

Gin is the fastest-growing spirit category in Northern Ireland.

WTSA reported that exports of gin had grown 166% by value since 2000, and today represent 11% of all spirits exports from the UK. Domestically, sales passed the £1bn mark in October and strong sales have continued

as the year comes to a close.

As published in WTSA’s latest Market Report, 283,000 hectolitres of gin – the equivalent of 40 million bottles – have been sold across all channels in the UK in 2016. The trade body calculated that that amount of gin amounted to 1.12 billion gin and tonics consumed over the past year.

Sales were higher in the on-trade, with sales over the last 12 months (to October 1) up 19% by value on the same period in 2015, and now worth £619m. Sales by value in the off-trade were not too far behind however and rose 13% in the 12 months to November 5 to a total of £437m.

The category has broken through the £1bn barrier, not just for the first time but six months ahead of forecasts – such has been the soaring popularity of the spirit.

“We hope that government supports our innovative gin makers who have driven an extraordinary increase in UK exports, up 166% since 2000,” said Miles Beale, chief executive of the WSTA. “We would like to remind government that cutting excise duty boosts business and brings more money into the Treasury. Following the cut in spirits duty in the 2015 budget, spirits duty income increased on the previous year by £125m (+4.1%) from April 2015 to March 2016 inclusive.

“The UK spirit industry is one of the most heavily taxed in Europe with 76% of a bottle of spirits accounted for by tax, the fourth highest duty rate for spirits in the EU.”

Irish whiskey distilleries urge global promotion

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hiskey producers in Northern Ireland are backing a call by the Irish Whiskey Association (IWA) for the promotion of an internationally-marketed whiskey trail, similar to Ireland’s tourism-focused Wild Atlantic Way and Ancient East, to help capitalise on the island’s whiskey resurgence.

Its goal is to increase the 653,277 tourists who visit an Irish whiskey distillery each year to 1.9 million by 2025. Old Bushmill’s Distillery in Co Antrim, the world’s oldest licensed whiskey distillery, already attracts around 150,000 visitors annually and has plans to create a new interactive visitor centre as part of a £30m investment in the historic distillery, now owned by Jose Cuervo, the market-leading Mexican tequila producer.

Echlinville, Northern Ireland most recent licensed distillery and Ireland’s only single estate whiskey, recently opened a visitor centre at Kircubbin, Co Down which has become a popular visitor centre.

“Our visitor centre is proving increasingly popular especially with international tourists,” said Shane Braniff, founder and managing director of Echlinville.

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JANUARY HRNI • 7

2016inreview

A year in pictures

Hospitality Review NI looks back over the highlights of 2016

Ciaran O’Neill (NIHF) and Sarah Duigan (STR Global) announce positive occupancy figures for Northern Ireland’s hotel sector in 2015, up 2.4% y-o-y to 74%.

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lfast. of Visit Be chairman the new as ed m OBE is na Hastings

rry White ox creator Ge st) and Jawb Hall Library.

Mayor of Belfa en rd Lin (Lo n the rso at Arder Ca estate gin d’s first single launch Irelan

8 • HRNI JANUARY

Olga Walls, Colin Neill and Mark Stewart launch Hospitality Ulster’s campaign urging the Northern Ireland Assembly to modernise out-dated liquor licensing laws.

Midleton Master Co show of oper Ger f his skill Buckley s. visits Th e Dirty O nion in Belfast to

Tim Hus ba (IFEX Sa nds MBE (Titanic lon Culin Belfast), air Exhibitio Trade M inister Jo n Centre, e) and Toby Wa nd (IFEX nathan which w ) open IF Bell, Sea elcomed n Owen EX 25% mor s e visitors 2016 at the Tita nic than the last show .

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2016inreview

tional Airport), die (Belfast Interna nair), Graham Ked seven new routes Michael O’Leary (Rya ahan MP announce Kin ny Dan and r) Tenerife for Dic Milliken (Ryanai Malaga, Milan and Krakow, Lanzarote, to Alicante, Berlin, winter 2016.

£45m reaking d record-b gates an nerate a le ge de ill w w 00 ne wins ging 30,0 nference in co br s 6, ce 01 st announ r 2015-2 Visit Belfa benefit fo economic ays. worth of st t gh overni 100,000

Neil McGuigan (McGuigan Wine s), Martin McAu and celebrity che ley (United Wine f John Torode lau Merchants) the Ulster Museu nch the new Fou nder’s Series of m in Belfast. wines at

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The Harp Ange l was joined by Game of Thron Blue Throne, cre es actor Ian Be ated from over attie on The 600 Harp bottle brand’s latest s for the Diage promotion. o beer

Terence Brannigan (Tourism NI), Deputy First Minister Martin McGuinness, Stephen Meldrum (Slieve Donard), First Minister Arlene Foster and Brian Beattie (Tennent’s) are pictured at the Northern Ireland Tourism Awards in St Columb’s Hall, Derry/Londonderry.

ir and ister Mairtin O Muilleo y Ulster), Finance Min s rates, Colin Neill (Hospitalit plan to reform busines new a nch lau ) RTA Glynn Roberts (NII industry bodies. developed by the two

JANUARY HRNI • 9

2016inreview

Sean a nd Ge raldin Games eM of Thro nes do cLaughlin at ors cre T ated fr he Fullerton om fall A en tree rms unveil th s at Th e Dark e sixth of 10 Hedge s.

visited y Blair il Lindsa cockta r r o e d v a li de bass week to Gin am a ’s r y ff fo a D nd c. rn Irela rinks In Northe asses with D cl master

Gareth Bradley (Woodford Bourne NI), Jacob Cole (Treasury Wine Estate) and Chris Hatcher (Wolf Blass) celebrate Woodford Bourne securing local distribution of the celebrated Australian wine brand.

The Red Hot Chili Pe Boucher Road Play ppers headline th e first da ing Fields y of Tenn in Belfast ent’s Vita . l at the

10 • HRNI JANUARY

t with Firs pictured fast) are Leading Visitor el B ic n a pe’s MBE (Tit ed Euro usbands was nam . d Tim H the venue inia arvey an er rd H ft l Sa a a n in er st Co rds Arlene Fo ld Travel Awa Minister Wor n at the Attractio

Following the launch of its new Whiskey Club, Dillon Bass unveils a new Whiskey Walk tour in Belfast. Pictured are Phil Ervine (Taste and Tour) with Joanne O’Hagan and Joe Magowan (Dillon Bass).

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2016inreview

Andre w Diageo Dickey (The Me ’s WOR LD CLA rchant) rep re SS cock tail co sents Ireland mpetiti on in M in the globa l final iami. of

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Henry McGlone, owner of Dorman’s, Mary’s Bar and Secrets Nightclub in Magherafelt is named Industry Legend at the Pub of the Year Awards in the Plaza Hotel Belfast. Pictured are Olga Walls (Hospitality Ulster), McGlone, Alyson Magee (Hospitality Review) and Colin Neill (Hospitality Ulster).

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Having celeb rated a deca de in busines the year, the s for The Merch Beannchor Gr ant Hotel earli oup opened a playground’, er in new design-led Bullitt, in Belfa hotel and ‘ur st in October.

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JANUARY HRNI • 11

yearoffood&drink

Looking back at Year of Food & Drink

Supported by Tourism NI and Food NI, the initiative gave a marketing boost to food and drinks producers and the hospitality sector

Trade Minister Jonathan Bell and Niall Gibbons (Tourism Ireland) are pictured with Northern Ireland chefs Stephen Toman (OX) and Ian Orr (Brown’s, Ardtara) at the New York launch of Year of Food & Drink celebrating Breakfast Month.

iters over a and food wr l ess people Regis Hote St sin e bu th r fo of floor meals on the 12th ane cooked t an De l ur ae sta ich M VIU re stint at the weeklong Thailand. in Bangkok,

Compere Pam Simon Park ela Ballantine is pi ctured with es at the Ta speakers at the Cullo ste of Tour Morgaine ism Summ den Hotel Gaye and it, organise & Spa. d by NIHF and held

12 • HRNI JANUARY

Noel Lavery (DARD), celebrity chef and keynote speaker Valentine Warner, host Sarah Travers and Guy Spence (Deputy Lord Mayor of Belfast) are pictured at the Focus on Food: Our Recipe for Tourism Success conference held in St George’s Market in Belfast.

Ahead of Brewing & Distilling Rocks and Month, Da Martin Fo vid Mulho rrestal (run where Mas lland (win ners up) vi ter Blende ner), Paul sited The r Helen M blending Old Bushm ulholland after their ills Distiller allowed th success in y, e trio to tr Bushmill’s y their ha inaugural nd at cocktail co mpetition.

mes cKenna (Ja NI), Niall M st) irlow (Food n (Visit Belfa la ul cM Michele Sh M h) and Anne Taste of London in Street Sout to lfast flavour bring a Be . rk Pa s nt Rege

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yearoffood&drink

Jorge Lopes (Diageo), Susie Brown (Tourism NI), Gerry Lennon (Visit Belfast), Sharon Machala (Food NI) and Deidre Hargey (Belfast City Councillor) launch Eat & Drink Belfast Restaurant Week.

after on Hamilton story inister Sim e 22-year hi Economy M th by in d er te la uc tu st prod second an is congra came the fir pion for a be am ts Peter Hann Ch ea e M ed Hannan med Suprem Moira-bas ds to be na t Taste awar of the Grea time.

at The of the Year tional Chef is named Na C) PI EI s ne (Deane James Devi ndon.

Show in Lo Restaurant

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Celebrity ch ef Good Food s Paul Holywood an d Paul Ra Show in N nkin officia orthern Ir lly open th eland, at Belfast Wat e first BBC erfront on October 14 .

St George’ sM Monthly aw arket in Belfast is named Be ar st Market gave a glow ds. Host Sue Perkin at the Obs s and food ing review erver Food writer Jay & Ram) pr in The Gua Ra esented th e award to rdian to new Ballyna yner (who also representa hinch rest au tives from Belfast City rant Bull Council.

Michelin-starred chef Daniel Clifford showcases his talents alongside his Midsummer House head chef, Templepatrick native and Great British Menu star Mark Abbott at Hospitality Exchange.

JANUARY HRNI • 13

Building on successes of Year of Food & Drink

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

T

he first stage in the campaign to raise awareness of the quality of local food and drink and the excellence of our hospitality industry, especially the superb menus created by our talented chefs, is ending. We are now looking closely at how to build upon the resounding success of our first-ever Year of Food & Drink into 2017 and beyond.

What Year of Food & Drink has achieved is the reconnection between our hospitality and food and drink industries. As a result of a coordinated programme of activities by Tourism Northern Ireland, Tourism Ireland and Food NI, there’s now a heightened awareness here and abroad of the outstanding quality and flavours of our food and drink. Support from our two airports for smaller companies has been an extremely important development which has reinforced the importance of tourism.

The connection between the hospitality and tourism industries, I am delighted to report, is stronger now than ever before. This is particularly important in tourism terms because food is a major influence on destination decisions. And it’s an industry that can help boost prosperity in Belfast and especially in rural communities.

The tourism bodies have done a tremendous job in carrying the message about our quality food and superb hospitality to international markets by hosting major events abroad and by bringing hundreds of food writers and bloggers here to enjoy our culinary skills and to meet local producers. We must continue this activity next year and in the years to come.

Our hotels and restaurants have made a huge contribution by creating exciting and innovative dishes using local ingredients for their menus for both local and international diners.

It’s fair to say that Year of Food & Drink has increased links with producers of local foods beyond the established beef, lamb, chicken and seafood to include eels, quail, venison and game. There’s also now a greater recognition of our superb dairy, butters and cheese and seasonal fruit and vegetables.

Chefs throughout Northern Ireland have

14 • HRNI JANUARY

also supported culinary demonstrations organised

by Food NI with great passion. They have helped to show consumers how best to use our food and drink at festivals across Northern Ireland.

We have been greatly encouraged by their support over the past 12 months and look forward to continuing this important engagement in the years ahead.

Several of our leading chefs have also supported the tourism drive by showcasing their skills abroad. Michael Deane held an immensely successful week-long event in Bangkok which also featured local food on the menu of one of Asia’s most important hotels. Niall McKenna enjoyed tremendous success at the big Taste of London food show, Emmett McCourt and Noel McMeel cooked for VIPs in the US and Stephen Jeffers gained a major award at the Royal Agricultural Show in Toronto. It’s essential that such activities be further developed when Year of Food & Drink ends. Sean Owens and Paula McIntyre have also cooked abroad using local produce – Sean at SIAL in Paris and Paula at Terra Madre in Turin.

Another important development for hospitality here was the launch of restaurant weeks in many centres, stimulated by the work of Food NI. Belfast Restaurant Week was successfully revived and there were similar initiatives in the Causeway Coast and Glens and Lisburn areas, promoted by local councils which have fully embraced Year of Food & Drink.

We’ve also worked with the Northern Ireland Executive and the Assembly to address some of

the issues brought into sharp focus during Year of Food & Drink.

Restrictive licensing hours have become one of the most pressing issues to have an impact on tourism.

We’ve supported Hospitality Ulster’s campaign for changes in current rules especially for producers selling at source and around food and drink exhibitions, particularly the hugely successful BBC Good Food Show at the Waterfront Hall in Belfast. 2016 highlighted the adverse impact of licensing laws on smaller producers such as craft breweries and distilleries. And it is worth bearing in mind that Northern Ireland now has a very vibrant group of craft breweries producing novel beers, ales and stouts. In addition, we have a number of distilleries producing various spirits including Irish whiskey, gin, vodka, rum… and even poitin (legally!) We are keen to support them as they seek to improve revenue and employment and offer great visitor experiences.

There’s a need to enable smaller breweries to sell on-line, in-house and at exhibitions and country markets. Research among tourists shows that one of the top five most desirable experiences for holidaymakers is visiting a craft brewery or small distillery.

Overall, Year of Food & Drink has been a tremendous success and is contributing significantly to tourism by increased awareness of Northern Ireland’s culinary excellence and outstandingly tasty food and drink. It has helped to pinpoint some issues that still need to be addressed. We’ve made a great start during 2016. We need to push ahead in 2017 and beyond to get this region established nationally as a stand out food and drink destination.

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restaurantprofile

Square Bistro, Lisburn Stevie Higginson, chef and owner of Square Bistro in Lisburn, talks to HRNI we have developed great relationships with our suppliers. My favourite products around right now would be Peter Hannan’s salt-aged lamb rump and Walter Ewing’s organic Glenarm salmon.

WHEN DID YOUR RESTAURANT OPEN? Together with my wife Cristina, our restaurant opened in October 2006 and we have just celebrated our 10-year anniversary this year.

My inspiration came from my late father who passed away in 2005; he always taught me to work hard and your rewards will be forthcoming so I thought if I applied that to my passion (food), then I could make it work even though I was only 25.

TELL US ABOUT THE SPACE YOU HAVE We have a 58-seater restaurant, it is an intimate space and we have utilised every inch with a recent £120,000 refit and extension. In May 2016, we embarked on the project. My wife Cristina designed the front-of-house space and I redesigned the kitchen. Within two weeks, we had transformed into an upmarket Bistro with the help of amazing contractors and staff.

WHAT FEEL ARE YOU AIMING FOR? It’s all about feeling comfortable; we have customers who come two to three times every week so our main objective is to make the customer feel comfortable and relaxed but professional. We do not pretend to be something we’re not.

WHAT’S ON THE MENU AND WHAT INSPIRED YOU? We try to keep as much local on the menu as possible and seasonal; you will not find asparagus on our menu in December! I love using the best quality and consistent products from amazing suppliers; over the last 10 years

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be a real game changer.

WHAT ELSE DO YOU DO TO IMPROVE & DRIVE YOUR MENU? We are constantly trying new dishes, visiting suppliers to source new products and the best part is eating out in really nice restaurants to steal some ideas; most of the time this is in London, a great example of this is our flat iron steak. We visited a restaurant in London a number of years ago which only sold flat iron steak and we both fell in love with it.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT? Our food is really great in the restaurant but, for me, it’s the service which really makes our restaurant stand out. My wife Cristina and her girls do an amazing job and don’t get enough credit for the job they do. The service they deliver is quite amazing; it’s not over the top, it is pitched just right so nothing is ever too much trouble for them. I go to so many restaurants, the food is very good but the service plays second fiddle and completely ruins a great eating experience. Enter as strangers and leave as friends; that’s our motto.

DOES YOUR MENU CHANGE OFTEN? Our menu changes at least four times a year with the seasons, and we have a seafood night every Friday and that menu changes every week.

HOW WAS TRADE OVER THE LAST YEAR? We continue to get busier year on year and, if we continue delivering the best food and service we can, then hopefully this will continue.

WHAT IS YOUR FOOD SOURCING POLICY? We buy as much local as possible and buy from local reputable suppliers. Our meat comes from Peter Hannan, Andrew Mulholland, Carnbrooke Meats. Seafood comes from Walter Ewing. Fruit and veg comes from Down Wholesale. Potatoes come from Fred Murphy in Hillsborough. Milk, cream, butter and ice cream all from Draynes Farm, Lisburn.

HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? We always try very hard to improve the restaurant and 2017 will be no different. We had quite a few really successful tasting nights in 2016 and plan to make them a more regular occurrence in 2017. We would really like to start pairing wines with our dinner menu.

WHO ARE YOUR CUSTOMERS? Our customers appreciate great food, consistent quality, great service and realistic prices; a well varied menu, fresh food cooked properly and well presented.

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? Our challenges are the same every year, spiraling costs of utilities, labour, taxes etc but the biggest challenge for us in the hospitality industry is VAT. A drop in the current 20% would

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18 Lisburn Square, Lisburn Tel: 02892 666677 Facebook & Twitter: SquareBistroNI; @squarebistro Opening hours: Mon: 9.30am-3pm Tue-Thur: 9.30am-3pm; 5pm-8.30pm Fri-Sat: 9.30am-3pm; 5pm-9pm Sun: closed

JANUARY HRNI • 15

chefprofile

Katie Burns, head chef at Town Sq on Botanic Avenue in Belfast, talks to Alyson Magee

“

We do burgers, goujons and risotto, nothing too fancy,” she says. “With the area that we’re in, there are a lot of students and it suits them. At the weekends, we have specials which are a bit fancier.”

“I

just love cooking, it’s my passion,” says Katie Burns. “I just enjoy it, and I love trying new stuff out.”

Katie is head chef at Town Sq on Botanic Avenue, the former Crescent Townhouse owned by Wine Inns which was taken over by businessman Peter Ringland in 2015.

In partnership with Nathan Reid from Established, Ringland has invested £100,000 in the venue to turn it into an all-day eating venue. Earlier this year, a new cocktail bar was added to the site, creating 20 further jobs.

Katie has been cheffing there since 2007,

16 • HRNI JANUARY

having started off her career in the sector at Sopranos on the Antrim Road in 2005 while completing her catering qualifications at Belfast Met’s Millfield campus.

She joined the Metro restaurant in the old Crescent Townhouse as a commis chef, and gradually progressed to chef de partie in 2010, second chef in 2014 and – staying on under the new proprietorship – head chef in February 2016. “I just worked my way up,” says Katie.

Whereas, under its previous ownership, the Metro restaurant had dabbled in a fine dining style of food, Katie says it has evolved towards

more casual café bistro dishes offered at affordable prices in response to demand from the student population in the Queen’s area. Menus items range from a BBQ Pulled Pork Sandwich at £6.50 and Roast Vegetable Linguine at £7.50 up to an 8oz Sirloin Steak at £14.

“We do burgers, goujons and risotto, nothing too fancy,” she says. “With the area that we’re in, there are a lot of students and it suits them. At the weekends, we have specials which are a bit fancier.”

Also on the menu are sandwiches, salads and smaller bites, desserts and a comprehensive breakfast menu while, unsurprisingly given the Established link, coffee is a big focus.

Open from 6.30am to 9pm, and 10pm on Friday and Saturday nights, the venue is busy; particularly during lunchtime trade when it often handles 100-150 covers.

Katie heads up a team of four other chefs, while Town Square’s staff would also include around six other front of house positions and baristas, as well as bartenders serving cocktails, craft beer and wine in the new cocktail bar. “I have a good strong team behind me,” she says.

Crossgar Pallas supplies some meats and dried goods to Town Sq, which also sources fish from Ewing’s, other meats from Rodgers and cakes from Man Made in Belfast. The business also has a relationship with Belfast-based Boundary Brewing, matching its brews with seasonal food.

Celebrity chef Gordon Ramsay is a big influence for Katie. “I like some of Jamie Oliver’s food as well but I love Gordon Ramsay,” she says. “I have loads of cookery books at home and like to try out different things.”

Born, bred and still resident in Belfast, when not in the kitchen, Katie enjoys socialising with friends in the city.

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foodnews

90% of NI food businesses expected to display food hygiene ratings

A

round 90% of food businesses in Northern Ireland should now be displaying their food hygiene rating sticker following the Food Hygiene Rating Act (Northern Ireland) 2016 coming into force in October.

However, according to new research by the Food Standards Agency (FSA), only a third (34%) regularly check food hygiene ratings before eating in a restaurant or takeaway.

The research found that, although food hygiene and safety were of concern for

37% of people, only 6% said that they actively consider the food hygiene rating when deciding where to eat. Other priorities included: • Quality/type of food (58%) • Own experience of the place (32%) • Location/convenience (23%) • Good service (21%) • Price (20%) • Appearance (20%) • Recommendation (19%) “We are pleased to see that so many food businesses in Northern Ireland are already

compliant with the Food Hygiene Rating Act, which came into operation in October, making it mandatory for food businesses to display their hygiene ratings,” said Mark O’Neill, senior advisor, Local Authority Policy and Delivery, FSA NI. “This means that around 90% of businesses should now be displaying hygiene information on a green and black sticker somewhere easy to spot outside of their premises. We expect that consumers will be pleased with this development as our recent survey showed that 95% of people in Northern Ireland believe that businesses should have to display their ratings, which now they do.”

No matter what the hygiene rating of the food business, they now have by law to display the rating sticker given by the district council following inspection. This can range from ‘5’ which means the food hygiene standards are very good, down to ‘0’ where urgent improvement is necessary. It will also provide guidance when shopping and buying food in supermarkets and other food shops as well as for hospitals, care homes and schools.

Supplying quality, energy efficient

catering equipment S

tephens Catering Equipment has developed strong partnerships with the leading manufacturers in catering equipment. Over the last few years, these market leading brands have put huge emphasis on energy efficient equipment.

Stephens are distributors of the most environmentally-friendly equipment available including Foster Refrigeration, Rational Combi Ovens, Frymaster OCF fryers, Frima Vario Cooking Systems, Florigo Fish Frying Ranges, Falcon Induction Hobs, Hobart Dishwashers and MerryChef Ovens.

When purchasing catering equipment the buyer must consider the ‘whole life’ cost of the kit including: 1) Initial purchase price 2) Running cost or energy usage per year 3) Servicing and maintenance 4) Life expectancy of the equipment Often the running and maintenance costs over 10 years can be as much, if not more than, the initial capital outlay.

The move to energy-efficient equipment reduces labour and running costs, cutting down on cooking times and ultimately reduces the end users’ energy bills. Stephens Catering Equipment is an approved supplier of energy efficient equipment by the Carbon Trust; therefore the customer can get financial assistance by means of a Carbon Trust loan.

Stephens has a dedicated Technical and Service Department, looks after the maintenance of equipment and provides technical support both by telephone and on site. It has over 25 service engineers directly employed by the company on a full-time basis, and access to 100s of engineers through its manufacturers’ own help and support network.

• 24 hour, seven days per week emergency call out facility • Calls normally attended to within 24 hours or less • Engineers located throughout Ireland to provide fast and efficient service • Engineers comprehensively trained by manufacturers • Each engineer has an extensive stock of spare parts in their vehicles to provide, in most cases, a first time fix www.hospitalityreviewni.com

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JANUARY HRNI • 17

foodnews

Opening of £1.6m HQ signals new era for Mount Charles The 28-year-old foodservice and outsourced business support organisation had outgrown its previous leased premises on Shaftesbury Square, making the decision in December 2015 to purchase and drastically refurbish the building that was previously known as Maxol House.

“Mount Charles is a huge Northern Ireland success story,” said Foster.

“The company’s strong position in Mount Charles MD Cathal Geoghegan, Junior Minister Megan what is a very competitive marketplace Fearon, First Minister Arlene Foster and Mount Charles chairman and founder Trevor Annon are pictured at the opening of the is indicative of how well run and building. innovative the business has become over the last three decades. With the irst Minister Arlene Foster and Junior Minister opening of these new headquarters, Mount Megan Fearon officially opened Annon Charles is delivering a statement of intent, a House, the new 10,000-square-foot £1.6m vote of confidence in Northern Ireland, in its headquarters for Mount Charles last month. workforce and in the future of the business.

The state-of-the-art building on the Ormeau “I commend Mount Charles Chairman Road in Belfast is now home to around 50 head Trevor Annon and Managing Director Cathal office employees, with the company employing Geoghegan on their leadership and vision more than 2,000 people in total across Ireland in bringing this indigenous Northern Ireland and GB.

F

Musgrave MarketPlace announces sponsorship with Chef Network

Pictured are, from left, Ruth Hegarty, head of Community for Chef Network; Mark Anderson, member of Chef Network Advisory Council; Tara Brennan, Musgrave MarketPlace marketing manager; and Aine Gilligan, Musgrave MarketPlace digital marketing specialist.

M

usgrave MarketPlace, the leading Ireland wholesaler supplying retail, foodservice and SME businesses, has launched ‘The Chef Blog’ as part of a sponsorship agreement with Chef Network.

The new blog allows chef members to submit guest blogposts on a range of topics including key industry insights, trends and news to help expand chefs’ knowledge base and encourage greater collaboration.

Chef Network was launched in February 2016 with the support of the Irish Foodservice Suppliers Alliance and currently has over 800 all-Ireland chef members. It was established to provide a chef-led platform to connect all of Ireland’s chefs, north and south, across all industry sectors. The network facilitates increased opportunities for communication and collaboration, with a focus on education, training and personal and professional development for chefs.

The new blog will deliver an interactive platform for members to contribute guest blogposts on a range of topics including food and industry trends, Irish food heritage, seasonality, specific chef skillsets and nurturing talent. The first post is now live and has been written by chef JP McMahon.

18 • HRNI JANUARY

company to this hugely significant milestone, and I wish the company every success as it continues to grow.”

Geoghegan said: “We’ve undergone a period of fairly significant change, both in terms of our people and this recent investment in our wonderful new company headquarters.

“We see the investment in Annon House not only as a suitable reflection of the dynamic, creative company that Mount Charles is, but also as a serious statement of intent both to our people and to the wider economy.

“There remains massive scope for our continued expansion and diversification. Our revenues as of September 2016 totalled £31m and we have recently outlined our ambitious plans for the ‘Road to £50m’ whereby we aim to achieve revenues of that amount by 2020.

We conservatively estimate that our employee figures would rise from 2,000 to more than 3,000 when we hit that target.”

Mount Charles spans catering, cleaning, vending, security and outside event food & beverage divisions.

Hospitality Student of the Year competition launched

F

ollowing a successful pilot scheme last year, the six hospitality schools of Northern Ireland’s colleges of further education are partnering with Bunzl McLaughlin and the Northern Ireland Hotels Federation to find the best hospitality students in Northern Ireland.

The competition will recognise the best chef and the best front of house student.

“The objective is to make this an annual event bringing industry and education together to recognise the best students in Northern Ireland,” Noel McMeel, executive chef, Lough said Janice Gault, chief executive Erne Resort (right) is pictured with of the Northern Ireland Hotels last year’s winner, Ed Astrauvis.

Federation. “Last year the judging panel commented on the exceptional talent of the students taking part with great skill and passion evident on the day.

“Last year’s winner of the chef student of the year, Ed Astrauvis, was spotted by head judge Noel McMeel and has since joined the brigade at the award-winning Lough Erne Resort where Noel is the executive chef.”

McMeel said: “Winning the competition gave Ed the drive to achieve more and broaden his experience. He is taking on a scholarship with Kempinski Hotels in China in the next week. Everyone at Lough Erne is so proud of him and will look forward to seeing him grow into an amazing chef. Hopefully he will be back to take on a great role as executive chef in the future in Northern Ireland.

Giving people a chance in life is what it’s all about. A great result all round.”

This year’s competition will launch with an assessment day at Southern Regional College on February 1. The winners will be announced that evening at an awards dinner hosted by hotel industry ambassador, James McGinn.

The evening will feature a specially designed menu by the staff and students at the college with a wine selection kindly supplied by Dillon Bass.

Further details are available by contacting office@nihf.co.uk. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

Artisan has been created to meet a growing demand of organic crafted product and it works particularly well in casual and fine dining establishments

industryroundtable

Attracting, retaining & inspiring to support growth of the sector in Northern Ireland Unilever Food Solutions recently held a series of events at North West Regional College as part of Northern Ireland Year of Food & Drink

The panel

Participating in the industry roundtable were: Mark McCarthy, business development chef, Unilever Mark Sargeant, English Michelinstarred chef and restaurateur Brian McDermott, lecturer, North West Regional College Leyonia Davey, curriculum manager, North West Regional College Ciaran O’Neill, president, NIHF Roisin McKee, director, People 1st Janice Gault, chief executive, NIHF Sharon Machala, Taste of Ulster manager, Food NI Paula McIntyre, celebrity chef and lecturer James Devine, sous chef at Deanes EIPIC in Belfast Paul Sharkey, head chef, Bishop’s Gate Hotel James Huey, manager, Wall City Brewery

N

orthern Ireland Year of Food & Drink has been a success in showcasing local food and shining a light on the quality of the ingredients produced in the region.

The year-long celebration saw a number of fantastic events taking place across Northern Ireland and, in November, Unilever Food Solutions held a series of events in association with North West Regional College.

The day kicked off with an industry roundtable discussion with key stakeholders to discuss the challenges facing the catering sector and help identify opportunities and inspire solutions to these challenges.

The session was attended by a crosssection of people from education to trade organisations as well as chefs. Also, taking part was KNORR ambassador and renowned Michelin-star chef, Mark Sargeant, who gave a demonstration to students from culinary colleges across Northern Ireland.

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JANUARY HRNI • 21

industryroundtable IMPORTANCE OF it attractive.”

Roisin McKee of People EDUCATION AND 1st believes that it is about DEVELOPMENT maximising promotion Chaired by business of the sector “but not development chef necessarily to young with Unilever people. It’s about Food Solutions, maximizing the diversity Mark McCarthy, of the labour pools”. the discussion She feels that the sector covered a number offers flexibility in terms of topics such as of those working the perceived skills in it and the gap in catering work/ life and how education balance that and industry can work Mark McCarthy it can provide. together to bridge this gap. McCarthy said: “We had PROVIDING a robust, frank and honest discussion INSPIRATION and it was great to get a wide variety of views.

Throughout the day, “What came out clearly from the discussion is Mark McCarthy took that a multi-faceted approach is required across time to reiterate education and the working world. It is important what Unilever Food to recognise that there are some fantastic Solutions is doing to graduates coming from the culinary colleges help inspire chefs at all here in Northern Ireland and it’s crucial that stages in their careers. the opportunities are available to He said: “We spend a them to keep from moving lot of time talking to London and other with those working in cities,” he said. the industry and know Brian McDermott, how time-restricted they Manager at North can be. It is an everWest Regional changing sector from College’s new culinary trends to the Foodovation introduction of new Centre believes legislation. That’s why that educating we at Unilever have students at a developed a number of younger age tools to help. will help inspire “An example of this is and develop their the recent allergen skills: “Recruitment legislation, which has got to start at can be complex Brian McDermott school’s stage; there a for businesses to huge benefit in instilling life work through in terms skills and cooking from an early age. In terms of menu creation, of our college, we have invested £12m in kitchen set-up and our new Food Innovation Centre and have a the responsibilities of dedicated team working with industry to develop all those preparing our curriculum to ensure it is in-line with what is dishes to be happening on the ground.” served. To help, we have developed a INDUSTRY VIEW number of online Some very interesting insights were shared by guides to help with those working in the catering sector in relation recipe development to how more could be done to attract and and inspiration,” he retain quality staff. James Devine, sous chef at said. “This helpful guide Deanes EPIC in Belfast and recently crowned and other tools, such as our National Chef of the Year 2017 believes that Wise Up on Waste App, are all the sector should look to other businesses: “the available free of charge and I would future would be looking at the business model recommend anyone take some time to of companies like Google, where you support explore our website, you’ll be surprised your staff. It might be downtime of a four-day at the content that is available at your week. There has to be more to industry to make fingertips.”

KNORR CULINARY DEMO WITH MARK SARGEANT The second part of the day incorporated a culinary demonstration by Mark Sargeant to students and staff from across the North.

Preparing three delicious recipes, it was an opportunity to showcase the fantastic local produce as well as the versatility of KNORR’s products. The menu created comprised Lamb Neck with Spelt Stew, Rib-eye of Beef with Asian Greens and Beef Broth and a Steamed Seabass dish with Celery and Mushrooms.

Mark’s passion for simplicity in preparing tasty dishes that use local produce was clear to see as well as his enthusiasm for inspiring young chefs.

Roisin McKee A questions and answers session with Mark followed, allowing students from NWRC and visiting students from South West College and Northern Regional College, to gain an insight into what inspires him when creating new dishes for his own kitchens.

Talking about the day’s events, Mark McCarthy commented: “We were delighted with the levels of interest and engagement from those who took part in the roundtable to the students. I really believe that these events are a great way not only for us to share our information but also for us to learn about what’s happening on the ground.

I was particularly excited to see the new Foodovation at North West Regional College, the region’s first centre of excellence for food development and James Devine technology.

“I was really encouraged at what I heard and saw here, there is a vibrant food and hospitality sector in the North and I’m looking forward to continuing our part in its future.”

22 • HRNI JANUARY

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industryroundtable

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JANUARY HRNI • 23

foodserviceprofile

Musgrave NI: first for value, service and choice A new company structure, new accounts and close links with local suppliers are among the highlights of the past year, Musgrave NI Wholesale Director Trevor Magill tells HRNI. appropriate monthly themes. It is important we shout about the fantastic quality and diversity of outlets in Northern Ireland and take every opportunity to broaden awareness levels of our foodservice industry.

WERE THERE ANY FOODSERVICE MARKET CHANGES OF NOTE? Market economic conditions remain quite tough but, right across the Province, we can see more and more confidence starting to return to our customers. With the industry spanning such a wide spectrum, it can often be difficult to identify all encompassing consumer trends; however

“ HAS 2016 BEEN A GOOD YEAR FOR MUSGRAVE NI? Over the last 12 months, we have embedded the new Musgrave NI structure, bringing our retail brands of SuperValu, Centra and Mace together with our wholesale business MarketPlace. On the back of this we have had a really good year, our like-for-like sales within our retail brands are significantly ahead and we are seeing double-digit growth in our foodservice business. Furthermore, within MarketPlace, we have successfully brought on board over 800 new accounts during 2016 which bodes well for continued growth next year.

WHAT WERE THE HIGHLIGHTS OF THE YEAR FOR YOU? It’s always at this stage of the year when you reflect on the previous 12 months that you realise how much has been achieved, and there have been many highlights. We have made massive strides in every part of our business and retain a real hunger for continuous improvement. In particular I am delighted with the performance of our Marketplace Foodservice business which is now experiencing rapid growth year on year. This 24 • HRNI JANUARY

has been the product of a full team effort to provide high levels of service to customers while creating market-leading value and choice.

WERE THERE ANY LOWLIGHTS? The dynamic of any wholesale market means there are inevitably a few challenges and blips along the way. The key for me though, is how you react and deal with these tests when they arise and, when I consider this, I am immensely proud of our full-service offer throughout the year. The ‘highs’ have definitely eclipsed any ‘lows’ in 2016 and we will close the year on very positive note.

DID MUSGRAVE NI GET INVOLVED IN YEAR OF FOOD & DRINK? The main aspects of the Year of Food & Drink fitted naturally into the Musgrave model and matched several of our existing core principles.

Indeed, as a company, we are committed to supporting the communities we operate within and look to work closely with local suppliers wherever possible. During the year, we created events within our retail and cash and carry businesses linked to the Year of Food & Drink and each of our foodservice and retail brochures were positioned against the

It is important we shout about the fantastic quality and diversity of outlets in Northern Ireland and take every opportunity to broaden awareness levels of our foodservice industry.” the ‘health’ and ‘digital’ platforms continue to evolve at pace. Consumers interact digitally in every touch point of their lives and there is now an advanced appreciation of healthy eating.

These two elements therefore I feel must be at the heart of all our future plans.

WHAT IS MUSGRAVE NI PLANNING FOR 2017 IN THE FOODSERVICE SECTOR? In recognition of the core industry needs, we will remain fully committed to our MarketPlace brand essence of First for Value, Service and Choice. Specifically, we will focus on delivering mutual growth with our existing customer base and create compelling commercial propositions to attract new businesses. We have demonstrated our ability in 2016 to attract and retain customers across all sectors and this sets us up well for the years ahead. Furthermore, in 2017, we have some really exciting new developments within our plan that we can’t wait to announce and implement!

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About us

Musgrave MarketPlace is Northern Ireland’s leading wholesale supplier to retail, foodservice and SME businesses. We are committed to offering our customers the best in value, the widest most appropriate ranges and unparalleled customer service.

Full Delivery Service Available: For more information contact Telesales on 028 9078 4810 or email belfast.telesales@musgrave.ie Telesales Hours: Monday to Friday 7.30am – 6pm (answer service 6pm – 7.30am) www.musgravemarketplace.co.uk

@musgravemktpl

Musgrave MarketPlace

Musgrave MarketPlace

drinksnews

Heverlee Crowns its 2016 L’Apprentice Aaron Lilley is pictured alongside Le Principal Michael Stewart and Tennent’s NI’s Paula Colhoun.

A

aron Lilley from The Cardan, Lisburn, has been crowned Heverlee L’Apprentice 2016, winning a £5,000 trip for two to Belgium, home of Heverlee.

Lilley emerged victorious from a group of around 100 ‘Heverlee Protégés’ who were trained earlier this year by renowned draught master, Michael Stewart aka Le Principal.

Armed with bespoke training in the delivery of the celebrated Perfected Pour, uniquely

associated with the authentic premium Belgian Lager, the Protégés returned to the trade to implement Heverlee promotions and passed on what they had learned to their colleagues.

Their new-found accomplishments were put to the test in a series of mystery shopping rounds, with six finalists battling for glory in the Grand Final at Tennent’s NI headquarters.

The other five Protégés selected for the final were: Elaine Allardyce from Groucho’s

Second historic Irish Whiskey revived by Northern Irish distillery D

unville’s Three Crowns, a Vintage Blended Irish Whiskey, has been launched by Echlinville Distillery.

Based at Kircubbin, Echlinville is Northern Ireland’s second licensed Irish whiskey distillery and the only one to distil using barley grain harvested from its own farm estate. Three Crowns is the second Dunville branded whiskey launched by the distillery and follows the award-winning Dunville PX 12-year old Single Malt.

Echlinville, established in 2013 by businessman Shane Braniff, acquired the historic Dunville Irish Whiskey brand, once produced by the Royal Irish Distilleries in Belfast and one of the most successful whiskies in the US to Prohibition. The Royal Irish Distillery, which had been established in 1808, closed in 1936.

The launch of Three Crowns, a blend of three premium whiskies, means that Echlinville has now revived the two main Dunville whiskies.

The company describes Three Crowns as having a “sweet and smooth nose with caramel and butterscotch overtones. It stays smooth on the palate with initial sweetness balancing with grain and malt characters supported by an oak influence. Friendly to the palate and very drinkable, the soft and lingering finish has subtle notes of walnut and dried fruits with touches of vanilla pods”.

26 • HRNI JANUARY

in Richhill; Kieran Devlin from The Pavilion, Stormont; Mark McConville from The Swift in Carrickfergus; Charlie McClelland from Malone Rugby Club in Belfast; and Rebekah Magowan from Gowdy’s in Lisburn.

At the final, each of the finalists delivered a presentation on what they learned and demonstrated how they train staff in their own venues. They also faced some tough questioning from an expert panel made up of Stewart Tennent’s NI Customer Marketing Manager Paula Colhoun, Sales Director Jeff Tosh and Regional Sales Manager Connor Magill.

“I’ve been delighted at how enthusiastically the licensed trade of Northern Ireland received and got behind our new Heverlee L’Apprentice competition, and we have a supremely worthy winner in Aaron,” said Colhoun. “All of our Protégés were keen to learn and were quick to demonstrate the same passion and respect we have for this Heritage-based product. Aaron however went far beyond anything we might have expected in the implementation of promotions and in motivating his colleagues to share his love for Heverlee.”

Devil’s Washtub beer launched

by Northern Irish craft brewery

L

acada has launched Devil’s Washtub, a new IPA reflecting its location on the picturesque North Coast. The brewery, based at Portrush, describes Devil’s Washtub (ABV 5.2%) as a North Coast IPA and as “dark beer with a solid malty backbone well met with four hops”.

The Washtub name has been taken from a local landmark at Ramore Head on Northern Ireland’s North Coast.

“We are growing more adventurous now and are well used to our big kit and, along with playing with the hops available and selecting the right malts for the job, we have been able to produce different small batch specials from an Ivy Honey beer to a Choco-Orange Amber beer made with Seville oranges,” says Laurie Davies, head brewer.

The small business gained a UK Great Taste Award 2016 for its Stranded Bunny Porter and this encouraged the development of a Utopian Stout (ABV 8%), which was also acclaimed by beer enthusiasts.

Lacada Brewery has produced three core beers and 20 special brews in its first year of trading. It is a co-operative with 283 community share co-owners who raised £100,000 to start the business, and now employs five people part-time.

The company has begun exporting to Great Britain. The three core beers are Giant’s Organ (IPA), Sorley Boy’s Stash, (Golden Ale) and Stranded Bunny, a porter. All are named after local landmarks around Northern Ireland’s North Coast.

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q&a

A Day in the

Life

Angela Bennett, financial director, Diamond Electronic Systems WHAT IS YOUR CURRENT ROLE? I am the financial director of Diamond Systems, a specialist fire and security alarm company founded by my father in 1987. I joined the business in 2008, having qualified as a chartered accountant with Grant Thornton, and I am responsible for finance, personnel and marketing.

WHAT IS YOUR BACKGROUND IN THE SECTOR? Diamond Systems has a variety of customers in the hospitality and tourism sector, most notably The Odyssey Complex, within which we installed all the electronic fire and security systems in 1999, and maintain to the present day. Over the past eight years within the company, I have developed an understanding of the needs and priorities of customers within this sector. This understanding has been helped through membership of organisations including the NI Hotels Federation, Institute of Directors and Belfast Chamber of Commerce.

“

The best part of my job is getting out and about to meet customers, and other business owners.”

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WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? It’s great to be able to carry on the family business into its second generation as it has always been a huge part of my life from a very early age. The best part of my job is getting out and about to meet customers, and other business owners, as there is always something to be learnt from their experiences. Working in the family business has its challenges though, and you do find yourself ‘talking shop’ when together as a family outside of work, but overall it is definitely a very rewarding and satisfying experience.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? Fire and security alarm systems are often viewed as a grudge purchase, purely to comply with legal or insurance requirements. As an innovative specialist in our field, Diamond Systems offer solutions which actually add value to businesses within this sector. For example, our fire alarm system eliminates false fire alarms caused by steam or cooking fumes. We also offer video analytics as a software add on for IP-based CCTV systems (enabling facial recognition, queue management, people counting and profiling by age and gender, all useful information for marketing analysis, and identification of peak trading times).

OUTLINE A TYPICAL DAY No two days are the same for me at Diamond Systems! One day I could be interviewing candidates for a new position, the next completing a tender, and the next producing the monthly management accounts, or an article for the company website. Typically in any one day I aim to accomplish four things, namely: get an overview of the current operations within the business; assess the cashflow; listen to staff and react accordingly to provide direction or support; and finally spot one opportunity for either business development, or continual improvement. I enjoy the variety that the role brings, as well as the involvement I have in the senior management team and in setting and monitoring the strategic direction of the business.

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PROUDEST MOMENT OF YOUR CAREER TO DATE My proudest moment to date was in obtaining the Investors in People accreditation for the company in 2010. I say this not only because of the formal recognition this brought the company, but also in respect of the journey I had brought the company on to get to that point, and the huge improvements we had made in line with best practice. I genuinely now believe that Diamond Systems is a ‘great place to work’, and an environment in which each individual plays their part, feels valued, and is rewarded; a process which ultimately benefits our customers.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR It is wonderful to see the growth and the buzz within the local hospitality/tourism sector, and to be a small part of that in terms of service delivery to local hoteliers, bars and restaurants.

The Diamond Team exhibited at the recent Hospitality Exchange event in the Plaza Belfast and the atmosphere and positivity at that event was unbelievable. The engagement at the event also led to a better understanding for me of the real challenges within the sector in terms of resource shortage, a problem which is equally faced in the local fire and security industry.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I have two young children and enjoy nothing more than spending time at home with them and my husband. I do enjoy the occasional glass, or sometimes bottle, of wine to unwind at the weekend after a busy week in the office.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW During sixth form at Wallace High School I had applied to the University of Ulster, Magee to study Hospitality and Tourism, but had a last minute change of heart and applied to Queen’s University through the clearing process to study English instead, before going on to do a Post Graduate Diploma in Accountancy. Had I gone to Magee to study Hospitality and Tourism, I might have been writing a very different article for this feature!

JANUARY HRNI • 27

drinksprofile

Diageo opens its gates to innovation Sponsorships and innovation such as the Open Gate Brewery are boosting its beer brands, demand is rising for premium spirits and strong CSR activity is a point of pride, Country Director NI Jorge Lopes tells Alyson Magee

Jorge Lopes is pictured with Junior Minister Alastair Ross and Economy Minister Simon Hamilton at the Open Gate Brewery during the Tesco Taste Fest at Custom House Square in September.

D

iageo is happy to report an upturn in the on-trade over the past year. “It’s been really good,” says Jorge Lopes, country director NI for Diageo. “The market has improved significantly, and all our customers say they are busier than they were. It’s been improving gradually from the moment I arrived in 2012 but, even against last year, it is better.”

Another positive factor to emerge has been the upturn reaching beyond cities and towns into the countryside, with quality of offer as the main driver. “You can still see the difference between the best operators and the average operators,” says Lopes. “The more progressive ones will benefit without a shadow of a doubt but I think the sense is that it’s a broad improvement.”

Diageo’s beer portfolio has continued to grow its market share through sponsorship-led marketing, as well as innovation tapping into the popularity of the craft beer sector.

“We had an amazing summer on the back of the EUROs, with Carlsberg being the sponsor,” says Lopes. “Carlsberg is again the number one lager in Northern Ireland, which is great. The overall market is growing and we are gaining share, so life is good.” New counter mounts and a chalice further boosted the brand.

Diageo also continued its successful rugby sponsorship for Guinness, with the Autumn Internationals 2016, partnership with the IRFU and the Guinness PRO12 Rugby Championship, a partnership that will continue until 2020. “We also had Guinness Christmas hampers that we worked on in partnership with our pubs, which went down very well,” he says.

The Guinness Open Gate Brewery series has reinvigorated the brand, with taps for the rotating limited edition brews now in 55 local 28 • HRNI JANUARY

outlets. “We’ve had Guinness Rye which was exclusive for Belfast, Guinness Wheat and then Guinness Nitro which we sampled in the Twilight Market at St George’s Market,” says Lopes.

“It was just an unbelievable success, and our brewers had to run across town to find more kegs because of its popularity. There’s this real excitement around new beers and different tastes.”

Investment is also going into Smithwick’s with its new In it for the love of it campaign, with further activity to follow in 2017.

For Harp lager, significant investment went into a new TV ad launched in the run up to Christmas, placing the Harp Angel in iconic, scenic Northern Ireland locations alongside local people. “With the Pure Here campaign, we really wanted to bring to life the unique humour and spirit of Northern Ireland and at the same time pay tribute to HARP’s much-loved status here and I think the new ad does that.

The feedback has been great,” says Lopes.

And meanwhile, the ascent of Hop House 13 – the big success story of last year – continued unabated as the fastest growing lager in Northern Ireland. The launch of bottled Hop House 13 in 2016 took the market by storm, says Lopes, achieving the distribution of much bigger brands within two to three months.

PREMIUM SPIRITS GROWTH “One other area that is exploding right now has been our premium spirits,” says Lopes.

“Consumers are willing to try new things, treat themselves and trade up, and the publicans that know how to leverage that are definitely benefitting because you could increase the value of what you serve by about 30%.”

With the gin category riding high, Tanqueray and Tanqueray 10 have reaped the benefits, while Ketel One and Bulleit are also performing well. Furthermore, Andrew Dickey from The Merchant Hotel winning the all-Ireland heat of Diageo’s WORLD CLASS cocktail competition, a showcase for its premium spirit brands, gave added exposure and a fillip to local sales. “It was all over social media,” says Lopes. “I was so pleased that a gentleman from Northern Ireland won.”

Smirnoff, meanwhile, goes from strength to strength in the local market, and engaged in some innovative marketing of its own last year as a sponsor of Belfast Pride, embarking on an inclusive marketing campaign as well as commissioning a ‘Love Wins’ mural by artist Irish artist Joe Caslin in the Cathedral Quarter.

“It is such a strong brand and is still gaining share,” says Lopes. “Northern Ireland has an amazing relationship with Smirnoff.”

CSR RECOGNITION Among the highlights of 2016 for Diageo NI was picking up NI Responsible Company of the Year at the Business in the Community Awards.

“What an honour, and incredibly humbling for us but a huge thrill,” says Lopes. “It meant a great deal as we partly won it on the back of our investment and commitment to addressing the issue of alcohol misuse and anti-social behaviour in Northern Ireland. Education is key and we invest heavily in it.”

Diageo is a sponsor of RADAR, Northern Ireland’s first interactive safety and life skills education centre, which opened in the Sydenham Business Park in January 2016.

The drinks group also supports a number of other youth initiatives, including the alcohol awareness and education programme ‘Smashed’, a CCEA-endorsed schools theatre programme that has now been delivered to 38 post primary schools and over 4,000 pupils in 2016.

“The theatre workshop is an interactive way to make binge drinking and behaving badly uncool,” he says. “And if you want to influence young people, the best thing you can do is make anything uncool.”

THE FUTURE “It’s great to see our hotels, pubs and restaurants so busy,” says Lopes. “We have an amazing suite of brand plans aligned for 2017 and our commercial team is bigger, more energetic and motivated. I just can’t wait to engage with our customers.”

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drinksevent

Showcasing Diageo’s Tanqueray Gin portfolio Galgorm Resort & Spa recently welcomed Peter O’Connor, World Class Spirits brand ambassador at Diageo, to its Gin Club to host a Tanqueray Gin night

G

uests had the opportunity to create their favourite dressed Tanqueray gin with a range of garnishes including the iconic ruby grapefruit, lime and chilli and strawberries, lemon and basil. The chilli & lime Tanqueray tonic proved especially popular.

Peter also demonstrated how to make the perfect Tanqueray and Tanqueray No. Ten cocktails including a Raspberry Tom Collins, the Tanqueray Aviation and a Tanqueray Bramble.

Everyone got the chance to try different tastes and shake their own cocktails – good practice for the festive season.

It was a great night with gin lovers leaving as Tanqueray gin lovers!

Peter O’Connor

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JANUARY HRNI • 29

drinksevent

Paul Rocks the Sky Bar of the Year Awards in Dublin Aether & Echo bartender lifts Bushmills Cocktail Bartender of the Year

A

mong the highlights of the year for Aether & Echo Bar Supervisor Paul Rocks was successfully competing against 12 of Ireland’s best to lift the title of Bushmills Cocktail Bartender of the Year at the Sky Bar of the Year Awards 2016.

Paul, who later went on to be named Barperson of the Year at the Hospitality Ulster Pub of the Year Awards 2016, received the Bushmills accolade at an awards ceremony in the Mansion House Dublin last year.

Around 130 competitors entered the Sky Bar of the Year Awards, with Black Bush sponsoring the Cocktail Bartender of the Year category, judged by Michael Stewart, Fergal Wilson and Steve Mahony.

Twenty-five initial entrants in the Cocktail Bartender category were narrowed down to five finalists, with Paul modestly attributing his ultimate triumph to perseverance.

A fan of Black Bush, he says: “It’s a perfect base for a cocktail, and has got everything you could need in a whiskey. You’ve got subtle sweetness, spice, smoothness and balance that just work so perfectly well when you’re blending it with any other spirit. It works well with liqueurs and different citruses, and as a stirred as well as a shaken drink.”

Paul’s winning cocktail was Winter is coming (showcased right). “You always look at the tasting notes, the flavours of the whiskey and 30 • HRNI JANUARY

Paul Rocks is pictured with Tom Dunne and David Phelan.

look for something that goes well with it,” he says. “What always goes well with whiskey in general is apple juice so I played about with it, did it with cloudy apple juices, with cinnamon sugars, with clove sugars and in the end decided it might be better to make something that little bit more unique and made a shrub.

“The shrub is a cup of grated apple left in a cup of boiled cider apple vinegar with cloves and cinnamon for between four weeks and four months and then, once it comes to a jellified consistency, you boil it with sugar and it turns into the syrup we have today.”

While Paul also enjoys creating rum- and tequila-based cocktails, whiskey is his favoured base ingredient. “I love whiskey, there’s more you can do with it,” he says. “With rum, you’re tied in with tiki and someone’s always going to think of sitting on a beach, tiki cups and umbrellas and drinks out of pineapples or coconuts.

“But with whiskey, you can have a cocktail you can sit and drink in the summer or you could heat up and drink in the winter by a fire, and you can do that with a lot of spirits but whiskey is just the easiest one to do it with.”

Tequila will be the next big trend in cocktails, says Paul, “just by the amount of press and the amount of push for it already. There are some great tequila products coming out and you walk into any off licence and there are four or five different tequilas but if you walk into The Vineyard on the Ormeau Road, they have hundreds. A good tequila, you have to pay for; it’s like whiskey.”

Paul enjoys the constantly evolving nature of mixology. “There’s always a different trend in cocktails, always a different trend in spirits,” he says. “There’s always new spirits coming out to work with, or spirits that are re-emerging to use as a base in cocktails or to upsell or something that maybe you haven’t tried before because it hasn’t been in the forefront at that particular period of time until it starts pushing that way again.”

Next up for the award-winning bartender?

“The sky’s the limit on that,” he says. “To see what the boys from Belfast have done, opening what is now the best bar in the world in New York. Two boys from North Belfast are now considered the best bartenders in the world, so Belfast is the place to be at the minute.”

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COCKTAIL OF THE MONTH

WINTER IS COMING

50ml Black Bush 10ml Green Chartreuse 20ml lemon juice 30ml apple, cinnamon and clove shrub Single egg white Garnished with apple and clove fan

COCKTAIL MONTH OF THE

WITH THe 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. Paul Rocks, bar supervisor at Aether & Echo, creates a classic cocktail featuring Black Bush.

Black Bush

about the bartender

The featured spirit in this month’s signature

Paul Rocks started his career in the trade back in 2008 at The

serve is Black Bush.

Spaniard as a bar back, moving onto Muriels before taking a break to finish his A Levels. Before university, he worked in The Stiff

Winter Is Coming

Kitten for six or seven months and then returned to the trade in his final year of study, in The National Grand Café just after it had

50ml Black Bush

opened and was at its busiest. After a year and a half, Paul moved

10ml Green Chartreuse

onto Aether & Echo and he left for a nine-month stint to pick

20ml lemon juice

up more experience in high volume cocktails at Sweet Afton and

30ml apple, cinnamon and clove shrub

The Perch before returning this year. Paul enjoys how the trade

Single egg white

is constantly evolving. There’s always something new, something

Garnished with apple and clove fan

different,” he says.

Paul Rocks presents Winter is coming, his cocktail which lifted the top award of Bushmills Cocktail Bartender of the Year at the Sky Bar of the Year Awards 2016 at the Mansion House, Dublin.

Paul Rocks, bar supervisor at Aether & Echo

Available from all good wholesalers.

Patrick Morgan T: 07734 128048 THE KRAKEN RUM® ANd oTHER TRAdEMARKs ARE owNEd by oLd bUsHMILLs dIsTILLERy CoMPANy LIMITEd. ©2016 PRoxIMo sPIRITs UK. ENjoy bLACK bUsH REsPoNsIbLy.

wineblogger

Wine Blog from #wineblogger

Wine was invented to make food taste better T

by Ciaran Meyler

his time last year I made a remark about Donald Trump doing a very good impression of Donald Duck; I should have chosen my words more carefully, as the CIA is probably tracking me now. Well just in case they are, Donald, I congratulate you and I think you’ll make a wonderful President. If you’re ever in Ireland give me a call and we’ll share a bottle of wine.

2016 was the year for shock election results. As we are all too familiar with, the impact of the Brexit vote probably won’t be felt until mid-way through 2017. So, enjoy the first half of next year and drink loads of wine whilst it’s still good value (by loads I mean keeping within the government recommendations on units per week, of course).

It was a great year for sport. The European Championships in France was a joy to behold; not just on the pitch, the fans gave us all something to be proud of. Northern Ireland and Republic of Ireland received an award from the mayor of Paris for their ‘exemplary sportsmanship’ during Euro 2016.

It was great to see us making the headlines for all the right reasons!

In the wine world there wasn’t much change; the Prosecco revolution continued, with the Italians taking over the world and filling us all full of bubbles, we love them for it.

At home we had a busy year with some truly memorable events. Neil Mc Guigan and John Torde visited us again to launch the Mc Guigan Founders Range, Chardonnay from Adelaide Hills, Shiraz from Barossa Valley and Cabernet Sauvignon from Coonawarra.

Neil’s old mate John Torode put together some unusual yet stunning foods to match these powerful wines at the Ulster Museum.

Our guests were the first to try Neil and John’s MT Pinot Noir Rose, a stunning example of Australia’s answer to Provencial Rose; pale pink, light bodied with juicy red fruits and refreshingly dry. Try it at your local independent and a chance to win a signed copy of John’s book My Kind of Food.

Throughout the year I was again subjected

to numerous five- to eight-course meals and outstanding wines to match. I know what you’re all thinking; does this guy do any work? Well, this is part of my work. How can you sell the wine if you haven’t tasted it? Not just tasted it but experienced. Having the wines with rich complex full-flavoured foods is the best way to truly understand what’s in the bottle. ‘Wine was invented to make food taste better.’

Yet another sublime evening was had at The Square Bistro Lisburn; Stevie Higginson teamed up with Andres Alvarado from Santa Rita Wine Estates to put on a spectacular evening. Well folks there you have it, another year and another two inches on my waist.

As I often say to my wife, “darling I’m six inches bigger than I was when I married you”.

“Can’t say I’ve noticed,” is her reply… “I was referring to my waist honey.”

My year highlight came in September when I spent four days at The Wine & Spirit Education Trust (WSET) and qualified as an Approver Programme Provider to test Level 1 & 2. My first 10 students at United Wine Merchants have just successfully completed Level 1. If you know me, you will know I always wanted to be a teacher because I just love telling people what to do.

Belfast Restaurant Week saw another unforgettable evening enjoyed at Shu Restaurant, welcoming Anna Vallejo from Marques de Caceres (Originally from Glasgow). It’s always been a pleasure to be the agent for Marques de Caceres as their wines never cease to amaze me. They always over-deliver on quality showing great depth for flavours and layers of fruits. The wines are always best with food. Brian McCann and his team provided the perfect gastronomic delights to pay homage to the wines.

QUOTE OF THE MONTH:

“WHAT CONTEMPTIBLE SCOUNDREL HAS STOLEN THE CORK TO MY LUNCH?”

W.C. Fields 32 • HRNI JANUARY

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drinksprofile

Global brands and customer service boost sales for United Wines

Ross Blackburn

W

ith an expanding portfolio of leading wine brands and new move into Wine & Spirit Education Trust (WSET) training services, United Wine Merchants is making the most of signs of recovery in the local on trade.

Indeed, the Craigavon-based business received welcome recognition in 2016 from its parent company Heineken on the back of a strong performance. “One of the highlights for me was seeing our company recognised as the leading wholesaler in the Western Europe region,” says Ross Blackburn, all-Ireland sales manager at United Wine Merchants. “It’s nice being part of the Heineken family which brings with it stability and a long-term future for the company.”

Further high points of 2016 have included a major coup in securing distribution for the celebrated Peter Lehmann wine brand. “That has been a great boost to our portfolio,” says Blackburn. “We’re very pleased about that.”

And United Wines’ partnership with another Australian wine giant, McGuigan, continues to go from strength to strength. “Another highlight for me was when I was advised by McGuigan that the Northern Ireland volume of McGuigan Black Label is bigger than the whole of Western Europe and only fractionally behind North America,” he says.

During the summer, McGuigan Founder’s Series was launched at the Ulster Museum by non other than Neil McGuigan, CEO of www.hospitalityreviewni.com

McGuigan, himself. He was accompanied by his great friend John Torode, host of the popular TV Series Masterchef who created wine-paired food for the event as Neil carried out a tutored tasting. “And it was great to see Neil voted Best Winemaker in the World at the 2016 International Wine & Spirits Competition for an unprecedented fourth time,” says Blackburn.

Another brand distributed by United Wines, Chilean wine Santa Rita, was meanwhile voted 2016 Chilean Winery of the Year and is the best-selling brand on the island of Ireland.

Other brands performing notably well include Argentine wine Dona Paula which is owned

by Santa Rita. “They have an excellent Dona Paula Estate Malbec, and Malbec is one of the buzzwords in wine at the minute,” he says. “The Dona Paula range is doing very well for us.”

“Spanish wines are performing well and we are fortunate to have Marques de Caceres, which is widely recognised as probably the best producer in Rioja, in our portfolio. This is backed up by our Marques de la Concordia range which has recently been listed in Supervalu.

“We are also seeing growth in wines with a higher price point,” says Blackburn. “I think as the consumer gets to understand wine more, they are prepared to pay that extra £1/£1.50 when they know that it is going into the quality of the wine they are consuming as opposed to excise duty because the duty on a £5 bottle of wine is the same as it is on a £50 bottle of wine.”

“Our emphasis would be very much on wines – we’re United Wine Merchants – and we’re doing our best to drive our wine business as much as we possibly can,” he says. “One of the things that we have very recently achieved is we’re now an approved test centre for WSET certification after Ciaran Meyler, our wine manager, recently completed his WEST teaching course.”

While training on the wines, and upselling techniques, is part of the service offered by United Wines to all its customers, on-trade venues can now avail of WSET training up to intermediate level.

The team at United Wines are encouraged to work their way up through the WSET training, and are also involved in ongoing business development training with an external consultant. “I’ve noticed overall how our reps have become more commercially astute as a result of it,” says Blackburn. “We’ve an enthusiastic, highly-committed team who demonstrate high levels of customer service and customer involvement.”

Two other agency brands which are performing well on the back of the buoyant gin market are Caorunn (Scottish for Rowan) which is distilled in the Balmenach Distillery in the Highlands of Scotland, and Whitley Neil made with African botanicals including extracts from the Baobab Tree which is know as the Tree of Life.

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“We are experiencing tremendous growth in port which may surprise many people,” says Blackburn. “Sales in 2016 are more than double those of 2015. A lot of this growth has been stimulated by pink port, which is an ideal summer drink and means that port is now a year-round drink and not just for Christmas.

Within the category, we are experiencing great growth in the higher-end ports such as Taylors 10 year old Tawny and single Quinta’s such as Fonseca Quinta do Panascal.”

There are some signs of recovery in the ontrade, he says. While: “overall, the big cities are still where it all happens,” a pickup in trade is apparent in the West of the Province, notably Derry, Enniskillen and Omagh. “It’s certainly not all restricted to Belfast.”

Developments in the market in 2016 such as the sale of a number of Wetherspoon venues presents a great opportunity for the new owners. However, it does raise the question “Is Northern Ireland open for business? We didn’t exactly revolutionise the whole industry with the small changes we made to the licensing laws.

Personally, I feel we’re a very conservative, inward-looking country.”

Looking to the future Blackburn said: “I’m not in favour of minimum pricing as I feel this would distort the market and would be anti-competitive. A better way of looking at it would be through duty harmonisation across the different categories. I also feel our industry faces a massive threat with the increasing illegal drugs culture which unfortunately is widespread.”

One of the biggest shocks to the market in 2016 was of course Brexit, he says, which saw sterling weaken not only against the euro but also against the dollar and the Australian dollar.

“As we buy wines in all three of these currencies, replacement stock, not only for ourselves but for all our competitors, now costs more. This will undoubtedly lead to price increases early in 2017. Whilst I think the consumer has been pretty well conditioned through the media that goods will be dearer in 2017 it will never the less result in difficult trading conditions.

“In 2017 our main focus will be on driving our wine business within the north in terms of seeking new wine lists and giving new off trade offerings as well, particularly in the RoI,” says Blackburn.

“We have an excellent distribution service, with a very high accuracy in picking from the warehouse. This coupled with accurate invoicing results in the customer getting what they want, when they want it, at the price they agreed and gives them confidence to build their business with United Wine Merchants.”

Blackburn, who has been in the Licensed Trade since 1976, took a piece of advice from his late uncle to heart: look after your customers because if you don’t, someone else will. “We tend to take that attitude here and look after customers,” he says.

JANUARY HRNI • 33

drinksprofile

Dillon Bass makes the most of a more positive on-trade landscape Greg Hughes, managing director of Dillon Bass, talks to Alyson Magee people, putting their creative minds to work to see what they can do and they’ve come up with absolutely amazing drinks. The programme has grown, and I definitely see Hennessy Connoisseurs Challenge continuing into the future.

Cognac, for a while, was a more mundane category, with white spirits dominating, but we’re seeing brown spirits like whiskey and cognac coming back and it’s a more interesting market at the moment with Hennessy doing well.

WHAT OTHER CATEGORIES & BRANDS HAS DILLON BASS BEEN FOCUSING ON? Core white spirits are still a big focus such as Absolut and, at the more premium end, we are making inroads with Belvedere, partnering with selected premium on-trade outlets.

From a gin perspective, some amazing local gins are doing really well and we’re trying to be part of that revolution. We have Beefeater, Beefeater 24 and Plymouth, and Pernod Ricard recently bought Monkey 47 which is a star brand. Gin is very interesting right now, and something we’ve paid some attention to.

WAS 2016 A GOOD YEAR FOR DILLON BASS? It was a very good year. Looking back, we’re up across all our key brands in all channels, and that gives us optimism going into 2017.

WHICH BRANDS PERFORMED BEST IN 2016?

There were two highlights – Jameson and Absolut. The Jameson parent brand has been growing very strongly, and there has been a lot of innovation within the Jameson family with Jameson Black Barrel, Caskmates and the Whiskey Makers Series, bringing excitement to the brand and the Irish whiskey category.

Absolut has been growing very strongly over the last five years, driven by the on-trade and key on-trade accounts.

DILLON BASS INVESTED IN A BIG MARKETING PUSH FOR IRISH WHISKEY LAST YEAR – WHAT WAS 34 • HRNI JANUARY

THE FOCUS OF THE CAMPAIGN AND IS IT YIELDING RESULTS? We have a very clear strategy for Irish Whiskey which focuses on education and tasting. With the launch of Whiskey Club, we are responding to a thirst for knowledge about Irish whiskeys, and I believe it goes hand in hand with the rise of craft beers and brown spirits in general.

People are looking for greater taste and knowledge, and definitely our customers and consumers want to know more and Whiskey Club is providing that knowledge to them. We brought in our first Irish whiskey ambassador Joe Magowan last year, to meet that thirst for knowledge, and Joe has been a fantastic new resource to train our customers.

HENNESSY CONTINUED TO BE A BIG FOCUS AS WELL – IS THE COGNAC CATEGORY PERFORMING WELL? What we tried to do locally with the Hennessy Connoisseurs programme was to bring Hennessy into the realm of mixology. Through our Hennessy Connoisseurs Challenge we’ve had some of the best bartenders, very talented

ANY HIGHLIGHTS OF THE PAST YEAR FOR YOU? We had a Jameson Barrelman’s Night in April at T13 in Belfast, hosting and entertaining 250 customers. It was an amazing night, a really immersive experience which was very memorable and we were very proud to share the evening with our customers and celebrate the success of Jameson in Northern Ireland.

Also, the bespoke sculpture piece we installed at Bullitt Hotel, the Black Barrel Stack, is a really nice piece of work.

WHAT IS DILLON BASS PLANNING FOR 2017?

More of the same, keeping key programmes like Hennessy Connoisseurs going and West Coast Cooler Fashion Week works really well for that brand. We will also develop Whiskey Club further, continuing to grow the Irish Whiskey community. Innovation will continue to be a priority and there will be a lot of news within the whiskey category in the coming year.

2016 was a good year; there have been a number of tough years but there’s definitely a growing optimism backed with investment going into bars. It’s a much more positive landscape at the minute, and we are optimistic that 2017 will continue the success from 2016.

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MOLSON COORS NORTHERN IRELAND – SERVICE, TRUST, CHOICE At Molson Coors our vision is simple:

Delight the World’s beer drinkers by being first choice for consumers and customers.

Molson Coors Northern Ireland brings a wide portfolio of world class brands to trade that are delivering consistent growth. We have built a strong team who are knowledgeable, passionate and committed to delivering for our customers – complementing our portfolio with first class service and a desire to transform the beer and cider industry.

Coors Light is Northern Ireland’s number one bottled beer in both the on and off premise, with draught showing significant growth year on year. Our world and craft beer portfolios are now complemented by our premium cider offering, featuring leading fruit cider Rekoderlig.

Meanwhile, the UK and Ireland’s best-selling lager brand, Carling, continues to perform strongly.

We would like to thank all our customers for their support throughout 2016 and look forward to continuing to grow together in 2017.

Cheers

*Nielsen & Retailworx MAT September 2016

Ryan McFarland McFarland Ryan NI Director Director NI

Denise Catney Customer Marketing Manager

Paul Hanna On Trade Channel Controller

Phil Morgan National Account Executive

Gavin Bleakley Off Trade Channel Controller

Stefanie Mills Operations Executive

Michelle Willis National Account Executive

Darren Graham Field Sales Executive

Molson Coors Northern Ireland

Kevin Glover Field Sales Executive

Leanne Leckey Field Sales Executive

Leo Fennell Field Sales Executive

Paula Robinson Field Sales Executive

Chris Carberry Business Developer

Kelly McGuigan Business Developer

Jordana Busby Customer Marketing Controller

John Kelly Marketing Manager

Seamus Harahan Brand Manager

Louise Kerrigan Brand Manager

Orla Crehan Business Strategy & Insights Manager

Neil Hubbard Customer Activation Manager

To find out more about our brands, please contact our customer services team on 0845 6000 888 or email NISupportTeam@molsoncoors.com Des McCann Beer Sommelier

Padraig Scully Beer Specialist

WELCOME TO THE FAMILY.

Enjoy those family moments responsibly with Jack Daniel’s.

Copyright © 2016 JACK DANIEL’S. All rights reserved. JACK DANIEL’S, OLD NO.7, JACK DANIEL’S TENNESSEE HONEY and JACK DANIEL’S TENNESSEE FIRE are registered trademarks.

bacardibrown-formanprofile

Raising the bar

HRNI talks to the local bartenders making it big in the global cocktail scene. Following on from Jack McGarry last month, we talk to Sean Muldoon, managing partner of the world’s best bar, The Dead Rabbit and Blacktail, both in NYC - one was stay in Belfast, get an honest trade, marry, settle down, and do what my father and his father before him did; the other was to take the road less travelled and follow the same path that the people I had read about travelled. That road meant being single minded, not listening to anybody, taking chances and totally going for broke.

I decided to take a chance and go with the second option.

WHAT INSPIRES YOU? I grew up in Ardoyne in North Belfast during very turbulent times in Northern Ireland’s history, and I left school at 16 with no qualifications whatsoever. I was unemployed for long periods of time throughout the following years, and those were amongst the darkest days of my life.

But I always believed in myself, and believed in dreaming big.

I was always inspired by the rags to riches stories of famous people when I was growing up; people like Elvis Presley, Richard Branson and Kirk Douglas. The underdogs. The people who had to fight hard to get where they are. I never looked up to any of those who were born with silver spoons in their mouths. I watched these people on TV, I read all about them, and I fully identified with them.

I knew there were two choices I could make

40 • HRNI JANUARY

WHAT CHALLENGES HAVE YOU FACED IN YOUR CAREER? We have faced countless challenges since coming to America. The biggest was probably getting the bar open, to be honest. We had so many delays and were at one point actually worried that the bar might never open. This period of time was so stressful I thought I was having a heart attack and signed myself into the nearest hospital. (Ends up I had acid reflux brought on by stress, but that is another story for another time).

Then, just as things were making headway, Hurricane Sandy came along and knocked the stuffing right out of us. The entire Financial District where we the bar is located was wiped out; all the high rise office and residential towers, all the shops, bars and restaurants were abandoned. There was very little left intact. The storm delayed our opening by a further four months and it ends up we were the first new bar or restaurant to open in the area after Sandy.

We opened on a snow storm, in a practically deserted neighborhood!

WHERE DO YOU HOPE TO GO FROM HERE? The plan is to build more Irish pubs and to keep pushing the Irish pub into the 21st century.

I’ve read countless articles in recent times which state the Irish Pub is a thing of the past (particularly in America), and I want to play my part in ensuring that that never happens.

EL PRESIDENTE COCKTAIL .5oz Bacardi Facundo Eximo 1oz Cana Brava 7yo .5oz Ancho Chili infused Martini Rosso .5oz Cocchi di Torino .5oz Royal Combier 1 Tsp Vida Mezcal 1 Tsp Pomegranate Redux 1 dash Mole Bitters

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COCKTAIL RECIPE

HOW DID YOU START OUT IN THE BAR TRADE? I started out in 1993 working in a few bars in Belfast City Centre; the Regency Hotel which was on Botanic Avenue, and Chicago Pizza Pie Factory which was on Bankmore Square.

Originally I got involved in the industry to fund a music project that I was working on. I also wanted to travel and thought that bartending might enable me to do that.

WHO DO YOU ADMIRE IN THE NI BAR TRADE? To be honest, the cocktail bartenders who I most admire in the Northern Ireland bar trade have all left to go and work elsewhere. However if you were to ask me to name a person not involved in cocktails that I most admire, then that person would have to be Willie Jack of the Duke of York. That man has got vision, and he fully believes in the City of Belfast, the Irish Pub and the Irish Whiskey category. And for that, I think he rocks!

WHAT ADVICE WOULD YOU GIVE A BAR PERSON WITH ASPIRATIONS? Exactly as I said before: read the stories of the underdogs that made it in whatever walks of life they excelled in, and aspire to be just like them.

Dream big, don’t let anybody ever put you off, and fully believe in yourself. You are no different than any of these other people, and you can do what they did if you learn to focus properly. Luck will intervene when it’s time for it to intervene, but do all the necessary groundwork first.

Aspire to be the best. Find out who the best is. Work for the best. Be better than the best.

That’s exactly what I did.

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drinksprofile

Cheers from Tennent’s NI for year of sport Jeff Tosh, sales director with Tennent’s NI, toasts success

2

016 will undoubtedly be remembered as our Year of Sport and, if Rio and the Euros were great for the fans, they also gave Tennent’s NI something to cheer about.

As the fans got into the sporting spirit, the extra pints flowed in the on trade, while off licences were buzzing as footie fever, swiftly followed by Olympics mania, swept the nation.

Tennent’s NI was perfectly positioned to benefit, with its finger firmly on the sporting pulse, rolling out a hugely successful range of promotions including a dynamic presence at the ubersuccessful Euros fanzone in Belfast.

Well established as the official beer of the Northern Ireland football team, pouring our big Tennent’s NI brands at the national stadium, it was to be expected that we’d do something special as our tribute to the GAWA… and we did. Our specially commissioned Tennent’s pint glasses proudly carried the logo of the Irish Football Association and cheerfully marked Norn Iron’s glorious footballing history with useful and inspirational phrases such as ‘Ou est le bar?’ and ‘We’re not Brazil, we’re Norn Iron’.

For the first time in its corporate history, the famous red Tennent’s logo appeared in green and the glasses rapidly became the hottest property in town, cementing our iconic brand’s great relationship with the GAWA. Sportspeople tell us that they earn their trophies in preparation and pick them up at competitions. That’s true in the drinks industry too. At Tennent’s NI we’re firmly focused on the planning, preparation and investment that www.hospitalityreviewni.com

are the foundation of great relationships… with our partners, consumers and, particularly, with our trade. In 2016 we once again reaped the benefits of that philosophy in action, with Tennent’s NI market share growing year on year as demands for our range increased across Northern Ireland.

Our policy of long-term investment in the marketplace enables us to build brands as well as customer and consumer loyalty and we steadily increase both the breadth and depth of our product range as we work to establish Tennent’s NI as a multi-beverage service. This will continue to be a key business objective in the months and, indeed, years ahead as we position the company as the one-stop shop.

We continued in 2016 to prioritise our Customer Support Centre and to build improvements into our customer liaison.

Following trade consultation, for example, our brands dispense and full install services are now delivered by in-house teams while our marketing execution and support below the line have been insightful and particularly successful throughout the year.

A major highpoint of 2016 was of course our biggest-ever Tennent’s Vital featuring global headliners from the contemporary music scene and attracting total audiences of more than 75,000 to Boucher Road Playing Fields. The mega-event underpinned our famously strong association with music, keeping us meaningfully connected to our trend-aware core consumer and also putting us front of mind with new

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young consumers.

Heverlee’s investment in the innovative L’Apprentice campaign also deserves mention.

The venture brought a quirky take to bartender training, with a huge participation level as bar staff stepped up to the plate to learn how to perfect their Heverlee pour.

We have been pleased in the trade to see a resurgence in the draught sector as well as (and we have been predicting this for years) much more noise in the craft beer sector where we have innovative products such as Drygate, Dowd’s Lane and Whitewater.

Innovation continues to be a strong suit for us, but 2016 demonstrated our capacity to re-invest in success, avoiding any temptation to rest on our laurels. Magners benefitted from a refreshed new livery in the early part of the year plus an investment (creative as well as financial) in its superb Forbidden Flavours range, followed in the latter half of 2016 with the roll out of new, contemporary-style font.

We were delighted in 2016 to see a slowing of decline in the on trade - it’s something we have been predicting and planning for and we’re viewing it as hopefully a sign of even better times ahead for us and our customers.

That, taken alongside our increasing strength in the off trade and our continuously improving product offer and service levels, leads us to believe that the economic forecast in the licensed trade is at last brightening. As we say at Tennent’s NI, ‘tough times never last: tough people do’.

JANUARY HRNI • 41

drinksevent

Bushmills highlights its fearless, spirited and authentic qualities Bushmills recently welcomed top bartenders for a day of whiskey cocktail masterclasses, music and coopering demonstrations at the Old Bushmills Distillery

P

roximo Spirits recently hosted a 60-strong trade group for a superb day at the Old Bushmills Distillery. The group comprised key bar staff and managers from some of Belfast’s leading bars such as Bittles’s Bar, The Hatfield, The Dirty Onion and Filthy McNasty’s, and further afield from the Plough Inn, Pier 36 Donaghadee and Hophouse to the Goat’s Toe Bangor. The day was designed to showcase both the traditional and modern uses of Bushmills whiskies as an iconic local brand in the Northern Ireland licensed trade.

On arrival, the group was welcomed with a hot toddy served with Bushmills Original, before a full afternoon’s entertainment of music by Owen McGarry, and a cocktail masterclass designed to showcase the quality and versatility of Black Bush in long serves and cocktails.

Black Bush is a superb blended whiskey with a uniquely high 80% malt content, matured for eight years in mostly Oloroso sherry casks. Given its characteristics as an intense blended whiskey, Black Bush is ideal for classic whiskey-based cocktails such as an Old Fashioned.

The group was treated to a distillery tour and a full tasting of the Bushmills range of blended and single malt whiskies that included Bushmills 10, 16 and 21 year old.

The trade event concluded with an excellent demonstration of the traditional art of coopering in the distillery’s No2 Warehouse, delivered by newly-qualified Chris Kane, who become the first person from the island of Ireland to graduate as a cooper in more than 30 years.

Chris, who hails from the village of Bushmills, is the fourth generation of his family to cooper casks at the Old Bushmills Distillery, totalling 140 years of family service. Bushmills has been making triple-distilled whiskey using copper pots and 100% malted barley for over 400 years.

In 2017, Bushmills is celebrating inspiring individuals like Chris across Northern Ireland who have answered their call with a series of inspiring onpremise events hosted in venues which embody the essence of the brand fearless, spirited and authentic.

Chris Kane, the first person from the island of Ireland to graduate as a cooper in more than 30 years

For more information, please visit Bushmills social media channels @BushmillsUK 42 • HRNI JANUARY

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drinksevents

James E. McCabe presents a Jägermeister Masterclass A

LIBI Bar & Kitchen in Belfast recently played host to a Jägermeister Master Class presented by the brand’s UK Brand Ambassador Florian Beuren.

Guests were treated to a selection of handpicked Jägermeister cocktails, skilfully made by London’s Hubertus Circle bartender, Tomas Furian with a menu that included Jagermeister’s signature serve, Root56 as well as a Jägermeister Sour, A Naughty German and a Jäger Old Fashioned. Working alongside ALIBI’s head chef, each cocktail was perfectly paired to a selection of canapés and small plates.

“We were delighted to have Florian and Tomas in Belfast to host our first Jägermeister Master Class,” said Michael Millar, sales manager of McCabes. “Florian has trained over 5,000 bartenders around the world including India, Africa, USA, Israel and now Northern Ireland.

“It’s fantastic to see the versatility of Jägermeister being showcased in this way; our plan is to further develop these serves through a substantial training and visibility programme in 2017.”

Tomas Furian

UK Brand Ambassador Florian Beuren

Northern Ireland connoisseurs visit the home of Hennessy T

Ryan Adair, Darren McEvoy and Jonathan Magennis at the home of Hennessy

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hree Northern Ireland bartenders have returned from France following a career-enhancing opportunity to learn about the world’s number one cognac brand.

Earlier this year, Darren McEvoy from The Albany, Jonathan Magennis from Deanes EIPIC and Ryan Adair, formerly from The Merchant Hotel (now at Milk and Honey, London) were named the winners of the prestigious Hennessy Connoisseurs Challenge.

The Hennessy Connoisseurs Challenge, which returned for its second year in 2016, was designed to support bartenders by providing a career-enhancing training opportunity and to share the talents of Northern Ireland’s local mixology stars with the rest of the world.

The three winning Hennessy Connoisseurs received an impressive prize package, courtesy of Dillon Bass, which included a VIP trip to Cognac to visit Maison Hennessy and Chateau de Bagnolet.

Highlights from the packed three-day itinerary included a visit to the Hennessy Cooperage, where the bartenders learnt about the craft and heritage of the brand. They were shown how a barrel is made from start to finish by a fourth-generation cooper who explained how he still uses the same tools that his great grandfather used.

The Connoisseurs also experienced a tasting session with a member of the Hennessy tasting committee. Nowhere is the immense experience better demonstrated than within the Hennessy tasting committee; members have to stay silent in daily committee meetings for their first 10 years; listening to and absorbing the knowledge of the master blender for a decade to ensure they fully understand the eaux-de-vie of the spirit before they are asked for their thoughts.

JANUARY HRNI • 43

pubnews

Iconic Belfast pub Sunflower to focus on local craft producers

Pedro Donald

O

ne of Belfast’s longest-standing public houses has taken the bold move of removing the majority of its international beer brands in favour of showcasing products from local breweries.

One of the most iconic bars in the city, Sunflower, re-opened under new management in 2012 but there has been a bar on this spot

for over 100 years.

The historic traditional corner bar, which prides itself on being completely free from gimmicks and themes, has earned a cult following for its no-nonsense approach. The bar has earned a reputation for its diverse entertainment line-up, which features everything from poetry readings to live music and everything in between.

A well-known face within the industry, Pedro Donald, owner of Sunflower, has worked in the hospitality sector for over 30 years. During that time, he’s seen many changes within the industry but his decision to overhaul the bar’s range of draught beers, is a definite departure from the norm.

“The licensed trade in Northern Ireland has always been restricted by the tied house phenomenon that excludes competition and only promotes the big multinational’s brands, which in turn has meant that the trade’s offering to the public has been somewhat generic,” said Donald.

Primrose Bar taken over by former employee Kevin Smyth

By Rachel Martin

A

n historic Co Down bar has been taken over by a former Belfast hotel manager who worked there as a schoolboy.

The Primrose, on Ballynahinch’s Main Street, was once a farrier’s shop with a bar in the front and has been a popular spot in the town for over 80 years.

It was once known as Gabbies’ Bar, but was renamed The Primrose The Primrose, on Ballynahinch’s Main Street around 40 years ago.

Ballynahinch man Kevin Smyth leased the bar for around a year before agreeing to buy it from owners the McKibben family. His purchase was supported by Ulster Bank.

Smyth was general manager of Ten Square in Belfast and the Galgorm Resort, and is a former chairman of the Institute of Hospitality’s Northern Ireland branch.

He said that, over the past year, the number of diners in the restaurant had doubled to around 1,200 every week, while staff numbers were up from 12 to 23.

Smyth has already invested around £65,000 refurbishing the restaurant and next year hopes to increase its 76-seat capacity.

“It has always been an ambition to own my own business so when the opportunity to buy The Primrose came along, I jumped at it,” he said.

“I am very excited about the possibilities, and we have big plans for the business. I am very grateful for the support I have received from Ulster Bank.”

44 • HRNI JANUARY

“I firmly believe that consumers are completely fed up with the same standard offerings and now they want something different.

I also believe that we now have some amazing local craft breweries here in Ireland that deserve to have their brands showcased.”

Northern Ireland has some 27 local craft breweries now, and the craft beer revolution seems to be growing consistently across all channels. The Hercules Brewing Company, the first craft brewery in Belfast and the creators of Yardsman beers are one of the breweries chosen

by Pedro to adorn the bar counter in Sunflower, with their Yardsman Original Double Stout now pouring as the venue’s only stout of choice.

Sunflower’s tap range, which is now almost exclusively local, will carry craft beers from across Ireland including ranges from Hilden, Ireland’s oldest independent brewery, Farmageddon, Northbound, Clearsky and Kinnegar, as well as a locally-produced cider from Armagh, McIvor’s.

Hospitality Ulster delivers festive reminder to Stormont officials

Economy Minister Simon Hamilton was among recipients of the light-hearted reminder

H

ospitality Ulster delivered a Christmas card to Stormont before the festive period, with Economy Minister Simon Hamilton MLA on hand to accept.

Along with the festive best wishes from the 60,000-strong hospitality industry, Hospitality Ulster’s Christmas Carol was a light-hearted reminder of the very serious need for modernisation and enabling legislation for the sector.

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drinksprofile

Bullitt Belfast Michael Patterson, food & beverage manager at Bullitt Hotel Belfast, talks to HRNI TELL US ABOUT THE BAR Bullitt Hotel oozes contemporary style throughout its various venues.

The Taylor & Clay restaurant has a metropolitan atmosphere created by the roaring asador grill and the headlights of the passing traffic on Victoria Steet, dulled in the tinted windows. This flows into the buzzing Bullitt Bar and the copper-toned Courtyard bar where the lines between interior and outdoor space are blurred. Our aprés ski bar, Baltic, is a cosy nook of hidden charm - the perfect spot for a dram or two of your favourite whiskey.

HOW DO YOU DRIVE SALES? We like to ensure that each of our venues within the hotel have their own unique personality. Whether you fancy a hot whiskey while enjoying the cool winter air in the courtyard or a Brooklyn to finish off a meal in the restaurant, our staff are enthusiastic about all the products we sell and passionate about sharing their knowledge with our customers. Recently, four of our team won ‘Whiskey Wisdom Distilled - The Powers Challenge’, winning a trip to the Irish Whiskey Academy in Midleton.

WHAT MAKES THE BULLITT BAR A WHISKEY BAR? A customer’s first sight of Bullitt is the huge sculpture of Jameson Black Barrels, which are the centre point of the Courtyard Bar. They are particularly striking when lit up from within. This is complemented by our range of whiskeys across the different bars in the hotel.

WHAT ARE YOUR BEST-SELLING BRANDS, AND PERSONAL FAVOURITES? Our biggest-selling whiskey is Jameson Black Barrel due to its rich and full flavour and tropical fruity finish; a sure winner with every recommendation. My personal favourite however, is Powers John’s Lane.

It’s unusual to find a whiskey that is simultaneously complex and mellow in this price range.

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JANUARY HRNI • 45

puboftheyear2016

Proud to support Hospitality Ulster

“Hospitality Ulster’s Pub of the Year Awards highlight the fantastic array of quality pubs, restaurants and hotels right across Northern Ireland. Britvic is proud to partner with Hospitality Ulster to provide much deserved recognition to the people and venues that make Northern Ireland’s hospitality world famous.”

Declan Morgan, Britvic

“In Northern Ireland, we’re lucky to have a vibrant and innovative hospitality sector, driven by passionate people. Coca-Cola is proud to support the trade and Hospitality Ulster’s Pub of the Year Awards, which highlight the incredible talent right across our industry.”

Dermot O’Donnell, Coca-Cola Hellenic NI

“The hospitality industry is alive and well in Northern Ireland, attracting locals and tourists alike into our pubs, hotels and restaurants. As a company committed to the future success of the sector in Northern Ireland, Diageo is delighted to support Hospitality Ulster and the Pub of the Year Awards in recognising the very best in the industry.” Paddy McKenna, Diageo

“Our pubs, bars, restaurants and hotels are world famous, due to the first-class service, product and hospitable welcome they provide.

Dillon Bass is delighted to join forces with Hospitality Ulster to honour the best of the Northern Ireland hospitality industry at these prestigious Awards.”

Greg Elliott, Dillon Bass

“Food is an integral part of the guest experience in pubs, restaurants and hotels across Northern Ireland and Henderson Foodservice is honoured to support these Awards, which recognise the best in class across the hospitality industry.”

David Jordan, Henderson Foodservice

“Molson Coors is proud to support the trade through its commitment to Hospitality Ulster’s Pub of the Year Awards, which recognise the outstanding achievements of individuals and businesses within Northern Ireland’s vibrant hospitality industry.”

Paul Hanna, Molson Coors

“It’s great to work with an organisation that is committed to communicating the importance of the licensed trade and is so proactive in its approach to promoting and protecting the industry.”

Liam Ryan, Richmond Marketing

“Tennent’s NI is proud to partner with Hospitality Ulster to recognise and reward the best of Northern Ireland’s hospitality industry through the Pub of the Year Awards. We have a rich, vibrant industry full of committed and driven people and these awards pay tribute to those that have helped create a world-class product of which we can all be exceptionally proud.”

Jeff Tosh, Tennent’s NI

“We are delighted to support the Northern Ireland hospitality industry by partnering with Hospitality Ulster on its annual Pub of the Year Awards. Our congratulations go to the winners and all those shortlisted, who represent the crème de la crème of the industry.”

Ciaran Meyler, United Wine Merchants

46 • HRNI JANUARY

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puboftheyear2016

Hospitality Ulster hosts a sparkling evening Industry turned out in force for the Pub of the Year Awards 2016, held on November 16 at the Plaza Belfast

Joe McDermott, Eileen McDermott, Denise Falls and Maurice Regan.

Laura Carland, Joel Neill, Danielle Neill, Charlotte Fogarty and Chris McAteer.

Rod McIlroy and Ann-Marie McDonagh.

David Warner, Stephen Perry and Chris Kearney.

Laura Abbitt and Denise Woods.

Anthony Magee, Jennifer Magee White, Pat Cole and Rodney Cole.

Trudy Brolly, John Brolly and Geraldine McLaughlin.

Jilly Dougan, Simon Dougan, Marieann Hood, Frazer Hood, Aisling McAuley and Sean McCann.

Lesa McCann, David Egan and Mairead Egan.

Stephen Ross, Paula Bradley and Colin Neill.

Philip Smith, Colin Neill and Steve Aiken.

Olga Walls and Stevie Davison.

Sean Chambers, Siobhan O’Sullivan and Barra Best.

The team from Mary’s Bar, Magherafelt.

Sinead Eastwood, Bronagh Bennett and Leigh-Anne Deegan, The National & sixty6.

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JANUARY HRNI • 47

puboftheyearawards

The people always make the place Horatio Todd’s Morgan Watson, who is moving back to Canada, tells HRNI about his experiences working in the Belfast hospitality trade and the bar that helped kick start the cocktail scene here. Having worked in the company of Sean Muldoon, Jack McGarry, Chris Strong, Chris Pawar (as well as countless others) and seeing how well they have gone on to do is also something that we should all be proud of here. Also, the opening of Horatio Todd’s is very special to me - we took an outlet that was in administration and turned it into a very successful business which is still trading as well as it did when we first opened. It was the catalyst that helped spark the development of Ballyhackamore which now boasts some of the best places to eat in Belfast.

Olga Walls, chair of Hospitality Ulster, presents Morgan Watson with the title of Food & Beverage Manager of the Year at the Pub of the Year Awards 2016.

WHAT IS YOUR BACKGROUND? I originally left Canada for a three-week trip around Europe - that was 24 years ago. I spent the first six years working my way around the world in various bars and restaurants in a number of different roles, everything from manager to janitor. I’ve worked in some fantastic places; the Greek Islands, Budapest, Australia, Africa, South East Asia… then decided to settle in Belfast.

My then girlfriend and I were going to live and work in London for a year before heading off on our travels again. Her mum had remarried a man from Crumlin so we came over for a visit. After spending a few days in Belfast, we quite liked the city so started to look into places to work. We met Jas Mooney, who was just about to open Madison’s Hotel, and he asked us to come and work for him.

TELL US ABOUT YOUR TIME IN THE LOCAL HOSPITALITY TRADE? I first worked for Botanic Inns when they opened Madison’s in 1996, and stayed there for roughly a year. I then left to go back to the Greek Islands for the summer season and, from there, spent a year travelling around Africa and worked in Namibia for a few months. I was coming to the end of my travels in Africa and gave Jas a ring; he told me that he was getting ready to re-launch The Fly and said there would be a position there for me if I came back. I was assistant manager in The Fly for two and a half years before being appointed as general manager to open Belfast City Centre’s first style bar, Apartment, in 2000. When Stephen 48 • HRNI JANUARY

Magorrian took over Botanic Inns, he made me a senior manager and I was more involved with business development within the group. After 10 fantastic years in Apartment, I was ready for a new challenge and Stephen gave me the opportunity to open Horatio Todd’s. We have been opened for seven years now and I am extremely proud of what the team and I have achieved here.

IS ANYTHING UNIQUE OR DISTINCTIVE ABOUT THE LOCAL HOSPITALITY TRADE? Obviously the people always make the place but nowhere more so than here. The people of NI are very unique and I’ve formed a great connection with them during my time here. The hospitality trade in NI is very detail focused and customer-driven. Good quality service and experience has to be the price of entry to succeed here. I honestly believe that for a city the size of Belfast, we have an incredible amount of really good bars and restaurants.

When we travelled to other cities around the UK and Ireland to benchmark nightlife, I often found that what Belfast had to offer was far superior.

WHAT HAVE BEEN THE HIGHLIGHTS OF YOUR TIME IN NI? On a personal level, the biggest highlight here is meeting my partner Lisa and having our two beautiful children (Sacha and Caleb) – without them goodness knows what would have become of me! On a professional level, opening Apartment was a real highlight for me as it was the first of its kind in the city centre

IS THERE ANYTHING YOU’VE FOUND PARTICULARLY CHALLENGING? Currently one of the big challenges facing the industry is trying to get the highly skilled and talented staff to stay in NI. Although we have a number of quality bars and restaurants, many staff look further afield for better prospects and to develop their career on the world stage. There’s just not the same level of high profile or aspirational places to work here. The continuous battle of the licencing laws, particularly around the Easter period, is a constant difficulty as we all know too well.

WHAT DOES THE AWARD MEAN TO YOU? I was humbled and honoured to receive the first ever Pub of the Year Awards Food & Beverage Manager of the Year. There are so many exceptional people in the industry at this level so just to be named as a finalist was really amazing, but to win was incredible.

WHAT PROMPTED YOUR DECISION TO MOVE BACK TO CANADA? There wasn’t one thing that prompted this decision; I still love it here and I love where I work and the people I work with. Lisa and I have been talking about it for a number of years and we’ve decided that if we don’t make the move now, we’re never going to do it. We’re going to be moving to Victoria on Vancouver Island; it’s a beautiful city with plenty to do all year round. Although I haven’t lived there before, there are more opportunities for our children and a really nice lifestyle for Lisa and I. Plus, I want to teach my son how to play ice-hockey!

WHAT’S NEXT FOR YOU? Although I’m nervous about the move, I’m also very excited about taking on this new challenge. I’ll definitely be staying in the industry as it’s what I love to do. Once I get out there and get myself established, I’ll get to know the local market and look out for any gaps and opportunities that there are and plan on how to make the most of them.

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www.hospitalityreviewni.com

hospitalitycommentary

Hospitality Ulster: the voice of industry Colin Neill, chief executive of Hospitality Ulster, talks to HRNI HOW WAS 2016?

2016 has been challenging, but enjoyable! We have worked very hard as always to maintain and enhance the voice of the hospitality sector by lobbying the Assembly on several fronts, as well as continuing the process of actively building upon the skills base of our industry’s workforce with some fresh and exciting ideas.

I’m sure you don’t need reminded that it has been a year of upheaval; with an election, a referendum and changing of ministers and committees. We have been quickly adapting to our new political landscape and pressing our elected representatives on the issues that are vital to the industry.

Of course our members remain our number one priority. We have reviewed and renewed our expansive range of resources and Essential Service partners. Our website is full of dedicated packages for everything from HR to Legal help, and even a range of member-exclusive rewards and discounts. Not only that, we are set to launch two fantastic apps addressing our industry’s desire for skills development, and providing an innovative way to connect with your customers.

WHAT WAS THE HIGHLIGHT OF 2016?

The extensive work we have undertaken to reinvigorate and refocus our membership benefits package is something we’re proud of.

I truly believe we are, now more than ever, an essential tool for every type of business in the hospitality industry.

On the hill, the introduction of the Liquor Licensing Bill has been a success in terms of making it to the Assembly after being promised for around five years. Before the election earlier this year, we pushed very hard at Stormont and through our Modernise Licensing Laws campaign to get it moved after summer recess.

In short, we made people sit up and take notice. It was the first piece of legislation tabled in the new mandate, which speaks volumes for the hard work we did to get it on the agenda.

It was also very encouraging to see the Finance Minister introduce proposals around changes to our rating system. We had engaged extensively with the minister in the lead up to his announcement, and hope for a positive outcome for the industry.

HOW IS THE LIQUOR LICENSING BILL PROGRESSING? The downside of finally getting the Bill introduced is that it was drafted several ministers ago, and is nowhere near where it needs to be to reflect a modern regime. We’re not going to roll over with it in this form, and we are working with the Communities Committee to make it a piece of modern legislation fit for an industry that is a significant driver of the economy.

The Bill is at Committee stage until the end of February so we have more time to help kick it into shape! www.hospitalityreviewni.com

drink alone we’d like to think that how things are cooked, served and poured is always the difference.

It also helped to highlight some of the out-of-date laws we have here in Northern Ireland particularly around the BBC Good Food Show about sampling and purchasing.

It really showed to the wide public just how silly some of the current arrangements are and that legislative change is essential.

TELL US ABOUT THE NI ASSEMBLY’S NEW ALL-PARTY GROUP ON HOSPITALITY AND TOURISM Hospitality Ulster has been instrumental in the set-up of the Assembly’s newest All-Party Group, and we welcome Sammy Douglas MLA to the Chair as someone who is passionate about our sector. The group offers another forum for exchange with elected representatives and we’re very much looking forward to working with it.

WHAT’S EXPECTED FROM THE RATES CHANGES PROPOSED BY THE FINANCE MINISTER? Finance Minister Máirtín Ó Muilleoir recently brought forward a range of proposals for the rates system in Northern Ireland. One of those changes was on the targeted allocation of the Small Business Rates Relief scheme to make it more beneficial for the hospitality sector and independent retail trade. We’ll await the outcome of the consultation but we could see something very good for the industry as we move into 2017.

HOW WAS THE NI YEAR OF FOOD & DRINK FOR YOU? The NI Year of Food & Drink has been something which has highlighted all that is good in terms of our produce. With 45,000 employed in the hospitality sector in food and

twitter.com: @Hosp_ReviewNI

WHAT CHALLENGES LIE AHEAD? The main issues facing the industry before a somewhat turbulent 2016 remain our biggest concerns; however it is now more critical than ever that the NI Assembly commits to the hospitality industry in Northern Ireland as a key economic driver, creates enabling legislation which helps us to compete and commits to long-term investment which will help us realise our sector’s full potential.

Sky TV’s unfair and crippling subscription charges remain a challenge. We want to encourage people to come out and socialise with friends and family and have a good time in our pubs and bars across Northern Ireland- that means providing entertainment such as the showing of major sporting events.

We are also disappointed that the issue of a competitive rate of VAT for the hospitality and tourism sector hasn’t been progressed despite significant engagement, and we intend to keep it high on our list of priorities heading into 2017.

2016 HAS SEEN THE DEVELOPMENT OF THE HU ACADEMY? The HU Academy is a banner name for a range of tools and events which give our members access to the knowledge, resources and skills needed to compete in a challenging modern industry.

The HU Academy app opens up a world of nationally-recognised qualifications, tips of the trade, training videos, industry news and useful everyday tools like wine pairing.

The app brings flexible learning into the workplace, and at a time and pace which suits your lifestyle.

Our ‘Time Out’ events are an opportunity to peek behind the scenes of successful businesses, discover new products and services and network with colleagues in the industry. The Academy’s ‘Insights’ tackles industry trends and seeks to give our members key research and information to help develop their business further. We have also partnered with specialised trainers to offer ‘On Site’ learning for management and personal development.

I’ve given you the whistle-stop tour, so if anything here is of interest please give us a call. We’ve thoroughly enjoyed serving our members in 2016 and look forward to facing the challenges of 2017 head on with you.

JANUARY HRNI • 49

hotelnews

City Centre hotel expands outwards and upwards

Tourism NI Chairman Terence Brannigan checks into the refurbished Ten Square.

Newforge House featured on the cover of Ireland’s Blue Book 2017

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elfast City Centre hotel Ten Square has completed the first phase of a multi-phase expansion to the former 23-bedroom boutique property on Donegall Square.

The hotel welcomed the first guests to the former Lancashire House office building next door on Linenhall Street last month, filling 18 bedrooms from a total of 55 in that block, which will be complete at the end of January 2017. The first phase expansion will also welcome the addition of the new Linenhall Business Centre with conferencing, function rooms and events space.

The hotel will also see a second phase, 66-bedroom expansion on the other side of the original hotel building into the former Scottish

Amicable Building on Donegall Square.

The work on this second phase, which has already begun, will also include a spa and gym, and it will complete in October 2017 bringing the total bedroom capacity at the hotel to over 140. A burrito bar will open on the ground floor of this section of the hotel in January.

The expansion is the summation of a total capital investment of almost £18m by owners Loughview Leisure Group, which has conserved almost 70 jobs and created in excess of 20 new posts at the hotel.

“Last year when we took over the hotel we immediately invested in a total refurbishment of the existing property – from entirely new kitchens to a re-modelling of our front of house, as well as a complete modernisation of every bedroom to provide guests with in-room Smart technology and a fresh, new and classic modern décor,” said Stephen Carson, who is overseeing the hotel’s revamp.

“Last year’s refurbishment saw our events offering increase in capacity, but the newly-created Linenhall Business Centre will further allow us to widen our reach for seminars, meetings, conferences and wedding bookings.”

Christopher Kearney, finance director of Loughview Leisure Group Limited, said: “The multimillion pound upgrade of this property will further enhance all aspects of our guests’ experience and will ensure that Ten Square will maintain its position as Belfast’s leading city centre hotel. Work continues, but we are still very much open for business during the busy Christmas season.”

White Horse hotelier awarded MBE I

John and Louise Mathers, proprietors of Newforge House, are pictured with Sallyanne Clarke, chair of Ireland’s Blue Book and proprietor of l’Ecrivain Restaurant.

N

ewforge House, Co Armagh is featured on the cover of the 2017 edition of the Blue Book. Proprietors John and Lou Mathers were thrilled with the announcement, saying that they were honoured to see Newforge on the cover.

The 2017 edition features 50 properties, the highest number since the Blue Book association was founded in 1974.

50 • HRNI JANUARY

ssam Horshi, local hotelier of The White Horse Hotel in Derry-Londonderry and a popular local industry figure, has been awarded an MBE for Services to The Tourism Industry in Northern Ireland.

Horshi travelled to Buckingham Palace to receive the honour on November 11 with his wife and business partner, Liz. Management and staff at The White Horse Hotel issued a statement, saying: ‘We are delighted that our gregarious and hardworking hotelier, Issam Horshi, has been included in HM The Queen’s 90th Birthday Honour List.

‘Issam is thrilled to have been recognised for his Services to The Tourism Industry in Northern Ireland. He has dedicated the last 32 years of his life to being a profitable member of the community in DerryLondonderry having been born in Beirut, and learnt the hospitality trade in London with Liz. ‘A passionate advocate for Northern Ireland, Issam believes that, as well as being home to some of the kindest and friendliest people he has met, it also has amazing history, heritage, geography, sign-seeing,

Issam Horshi is pictured at Buckingham Palace with his wife and business partner Liz.

food, hospitality and diversity. He has worked for a number of organisations to help people outside Northern Ireland and beyond see the beauty of our little country through his eyes. He has acted as president of the Hotels Federation, worked tirelessly for local charities and been a long term and diversity-aware employer.

‘It is with great pride that Issam accepts this unanticipated honour. He intends to use it to continue to put Derry-Londonderry on the tourist map.’

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hotelnews

RoI bookings boost yearend returns for Hastings Hotels H astings Hotels has announced an increase in its accommodation bookings from the Republic of Ireland of approximately 155% per month over October and November, on the same period in 2015.

“We are delighted to see a remarkable increase in bookings from the Republic of Ireland on this time last year,” said Julie Hastings, marketing director for Hastings Hotels.

“In recent years, the weak euro meant we certainly noticed a decrease in our bookings from the RoI. “However, due to the weaker pound, we have seen an increase of around 155% each month over the last two months compared to the same time last year, as people are making the most of the great savings to be had in Northern Ireland.

“Coinciding with the strength of the euro, Tourism Northern Ireland and Visit Belfast both carried out targeted campaigns in the Republic of Ireland in the last couple of months which complemented the campaigns we at Hastings Hotels organised – so the combined effort has definitely gone a long way to attract increased visitors from the RoI. “The increase in bookings is not just good news for Hastings Hotels, but also for the local economy as it has a knock on effect to other locals businesses thanks to the increased consumer spend and we are hopeful that this will continue into 2017.

“Occupancy in all six of our hotels has been up this year and we are currently experiencing an extremely busy time in the run up to Christmas. Every weekend the hotels are fully booked with leisure

guests and shoppers as well as people enjoying our famous party nights.

“Belfast in particular has a great buzz about it at the minute and it is fantastic to see. There is a wonderful festive atmosphere and visitors are really enjoying the Continental Market and picking up lots of bargains in the shops, so here is to a prosperous Christmas and to welcoming even more visitors to Northern Ireland in 2017.”

The Fitzwilliam receives five-star rating from Tourism NI

T

he Fitzwilliam Hotel, Belfast, has been awarded a five-star rating under the Tourism NI accommodation grading scheme.

The accreditation for the hotel on Great Victoria Street is bestowed at an exciting time following its recent investment and completion of £2m refurbishments and approval on planning permission for a £6m extension to meet the continuing rise in visitors seeking luxury accommodation in the city.

Speaking about the five-star announcement, The Fitzwilliam Hotel’s General Manager Cian Landers said: “We are thrilled to announce our five-star rating, it is down to the hard work and dedication from each and every member of staff that we have secured such an accolade. Since opening in 2009, the Fitzwilliam Hotel has quickly established itself as the premier hotel in the city which has been in part due to Siobhan O’Sullivan, Susan Jackson and Hannah our exceptional location, the quality of our Irwin celebrate The Fitzwilliam’s new five-star product and the levels of professional service rating. from our team.

“With a continued increase in demand spurred by the growing number of visitors to Belfast, there is a need to increase the stock of premium hotel rooms that are relevant for the international traveler and local visitors alike. That is why we have undertaken refurbishments and will be progressing with plans to extend the hotel.”

Congratulating the Fitzwilliam staff on receiving five stars, John McGrillen, Tourism NI chief executive said: “Tourism NI’s accommodation grading scheme rigorously assesses tourist accommodation over a range of quality measures and I am delighted that the newly refurbished Fitzwilliam Hotel has met the highest standards and achieved five-star status.

“Last year Belfast welcomed 1,361,193 visitors resulting in 4,237,733 bed nights and the news that the Fitzwilliam Hotel been granted planning permission for 30 new bedrooms, gym and spa facilities and a roof garden is most welcome and presents an enhanced tourism offering for domestic and international visitors.”

www.hospitalityreviewni.com

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Lough Erne Resort appoints new marketing director

J

onathan Gallagher has been appointed director of marketing at the five-star Lough Erne Resort in Fermanagh. An Ulster University graduate, Gallagher has a Masters with distinction in Marketing and Entrepreneurship, is co-founder of HenorStag.com and previously held the role of marketing manager at the Killyhevlin Lakeside Hotel.

JANUARY HRNI • 51

hotelscommentary

Rooms, rates and a record year for hotels?

By Janice Gault, chief executive, Northern Ireland Hotels Federation

2

016 has been an extraordinary year, full of twists and turns, shocks and surprises.

In January, the picture was bleak with a sluggish performance in the hotel sector. This continued through to spring, with Belfast in particular experiencing lower levels of trading than what they had in a buoyant 2015. Whilst room occupancy fell, the rates held and there was continuous talk of expansion. Things really started to hot up over the summer with what felt like daily announcements of new hotel projects, hotel extensions and increases in room stock.

Two new properties opened: The Bishop’s Gate Hotel in Derry-Londonderry with 31 bedrooms and Bullitt Hotel, Belfast, which currently has 43 rooms but is already planning to increase this number. Both properties are run by local independent operators and occupy city centre sites.

Situated within the historic Walled City of Derry, Bishop’s Gate has brought a heritage 52 • HRNI JANUARY

property back to life. It’s an upscale product; a boutique hotel reminiscent of Victorian town houses drawing heavily on its history as a private members’ club. Bullitt, on the other hand is urban. It has an industrial, hipster feel, which reflects the fact that it is a converted office block. Rooms are smaller but the property combines this with a hi-tech specification and it has a strong food and drink offering. In many ways these properties represent the juxtaposition of the hotel market: urban travellers looking for quirky, well-designed rooms and culture seekers who often choose product with a unique link to a destination’s history.

As the year draws to a close, there are over 30 hotel projects in the public realm.

A number are already under construction with the bulk of activity in Belfast. The city is likely to increase its hotel stock by over 1,000 rooms by the end of 2018. This figure could double if all the schemes that

are planned come to fruition. A number of existing hotels are expanding while others in the market are opening venues: Hastings Hotels, Andras House, Dalata and Galgorm all have significant builds in various stages of construction and planning. They are all seasoned players and despite the difficulties at the start of 2016, they remain confident that a significant increase in rooms presents an opportunity for the city.

Other destinations are also likely to see new hotels coming on stream by 2020. DerryLondonderry will have two, possibly three new properties. The North Coast is experiencing a bit of resurgence with The Open arriving in 2019. Many are keen to capitalise on the golf market and also the publicity that the event will bring for the region. There are other golf and resort products in the mix as well.

Northern Ireland currently has just under 8,000 hotel rooms. New openings could see this rise to above 10,000 rooms by 2020. It is important to note that it is nearly a decade since we had any major hotel growth. The last expansion was rather dramatically followed by a major global recession leading to a significant slump in demand and a collapse in room rate. The link between occupancy and rate is an intrinsic one and needs to be respected if hotels are to flourish. A massive influx into the market requires careful management, a measured approach with appropriately funded promotional activity to increase visitor numbers. In order to reach the elusive £1bn tourism spend goal, the sector requires a strategy that targets higher spending markets who are able to access this region in significant numbers.

There are uncertainties ahead. Brexit came as a bit of a shock to many. However, since the referendum, Northern Ireland has in fact traded better than the rest of the UK. The exchange rate has played a role in this.

The 2016 tourist season has extended well into the autumn, with the sluggish start to the year finally being counteracted by a strong October and November performance.

This strong trading follows on from a record summer. Market intelligence suggests that it will be another record year with a 6% increase in visitors, and overseas spend also heading in an upward direction. The coming year will see a small increase in hotel stock and hopefully a better start to the season.

The real challenge for the industry will be in 2018 when new product arrives en masse. Recent forecasts have been entirely off the mark with pundits failing to call the referendum, the US election and the economy correctly. The industry is optimistic in the short-term but recognises that there is significant work ahead if the market is to flourish and grow.

twitter.com: @Hosp_ReviewNI

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nihf

NIHF hosts its first Hotel Restaurant of the Year awards 2016 winners and categories HOTEL RESTAURANT OF THE YEAR 2016 Winner: Lough Erne Resort & Spa, Enniskillen Runner up: Corick House Hotel & Spa, Clogher Third place: Bishop’s Gate Hotel, Derry-Londonderry

BEST MAIN COURSE Compere Pamela Ballantine congratulates Andrew McKee and Lee Brunt from Lough Erne Resort & Spa.

Winner: Andrew McKee, Lough Erne Resort & Spa, Enniskillen Runner up: Leigh Thurston, Beech Hill Country House, Derry-Londonderry

BEST DESSERT Winner: Aaron Duffy, Corick House Hotel & Spa, Clogher Runner up: Andrew McKee, Lough Erne Resort & Spa, Enniskillen

BEST SERVICE

Julie McKinstry-Harvey from the Food Standards Agency NI congratulates Aaron Duffy from Corick House Hotel & Spa.

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Winner: Lee Brunt, Lough Erne Resort & Spa Runner up: Ilona Tomczak, Holiday Inn, Belfast City Centre Noel McMeel, Lough Erne Resort & Spa with NIHF President Ciaran O’Neill and Paul Sharkey, Bishop’s Gate Hotel.

s part of the Year of Food & Drink, the Northern Ireland Hotels Federation (NIHF) hosted a competition to find the best Hotel Restaurant in Northern Ireland.

On November 28, some of Northern Ireland’s leading hotels gathered in the Galgorm Resort & Spa to find out which establishment would collect the prestigious accolade of Hotel Restaurant of the Year 2016.

Guests were treated to a fine dining menu with wines from J.E.McCabes. Support was also provided by Stephens Catering Equipment, the Food Standards Agency, Flogas and Henderson Foodservice.

The title of Hotel Restaurant of the Year 2016, which was sponsored by Stephens Catering, went to Lough Erne Resort, where the dining experience was described as “a faultless www.hospitalityreviewni.com

evening with local ingredients taking centre stage”.

Lough Erne also secured the Best Main Course category and the Best Service awards on the night with Chef Andrew McKee and Lee Brunt worthy winners. The Best Dessert category supported by the FSA was won by Corick House Hotel and Spa who produced the “perfect dessert” using a selection of local ingredients from a mystery basket selection.

“As a Federation we are keen to highlight the complex role of the modern chef and celebrate the great people we have in our businesses,” said Ciaran O’Neill, president of NIHF. “We have a growing tourism industry in Northern Ireland, and food is playing an increasingly large role in this. In the culinary world, the hotel restaurant is often seen as the poor cousin.

twitter.com: @Hosp_ReviewNI

“Hotels have a long history of great food and drink. Many modern dishes like Caesar Salad and Eggs Benedict were invented in hotels, along with cocktails such as the Pina Colada and Singapore Sling. This competition provides a platform to showcase local Northern Ireland produce and to help us celebrate some of the exceptional local ingredients on offer.

Events like this will help us to recognise the great people we have in our businesses and highlight the great service we give.

“There has been a lot of coverage relating to skills shortages, particularly chefs, and it is important that we recognise the fantastic job they do. I started my career as a chef and I believe that there are great opportunities for our young people in the kitchen and front of house. Tourism is growing and offers an excellent career path.”

JANUARY HRNI • 53

hotelsector

AirBnB - the threat goes on...

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

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s hoteliers, we might have been accused of being caught napping eight years ago when AirBnB launched. I can still hear the voices in our trade (mine included) who said, ‘this will never take on’ or ‘who wants to stay in someone else’s home when on a trip’... well the truth is that we were wrong.

AirBnB poses one of the biggest threats to our industry and, as of November, the threat just got bigger with the launch of AirBnB Trips.

Trips focuses on three key areas - Places, Experiences and Homes. We were wrong when we thought that people wouldn’t want to stay in someone else’s home when taking a trip, when in fact there are millions of travellers who do.

AirBnB has long since got past the perception of being accommodated in someone’s grotty spare room. In actual fact, AirBnB offers travellers way more flexibility than that. As we now know, there is a whole swath of people making a huge amount of money by letting not only their own homes, rooms or apartments but on the back of that, a new industry has evolved with clever developers buying all sorts of property specifically to market to AirBnB customers.

So what is AirBnB fulfilling that we as hoteliers aren’t? Well in my mind it is the experience. There is a whole new generation of travellers

“

AirBnB poses one of the biggest threats to our industry and, as of November, the threat just got bigger with the launch of AirBnB Trips.”

who want to feel immersed in a culture and part of their destination; experiencing something authentic and having a travel memory that is quite different to what they would’ve had if they’d stayed four nights in a Premier Inn. And with ‘Trips’, this goes one step further. Trips is aimed at immersing travellers in local culture by providing them with locallysourced knowledge on unique experiences and different things to do.

What better way to gain loyalty than to understand your market! Give travellers who want a different way to travel a different experience - pure genius! This is summed up by AirBnB’s CEO: “Until now, Airbnb has been about homes,” said Brian Chesky, Airbnb CEO. “Today, Airbnb is launching Trips, bringing together where you stay, what you do, and the people you meet all in one place. We want to make travel magical again by putting people back at the heart of every trip.”

So there you have it - AirBnB is doing something we as an industry struggle to do and that is to make our guest experience, magical... And how did they do that, well it is very simple, they asked around… As an industry, we often fail to recognise that our towns and cities, places and most importantly, people, have a story to tell. These stories are what

make all of our travel experiences worth remembering. Ask yourself on your last holiday abroad, do you really remember the room? Probably not, but you will remember the wonderful adventures you had and the people you met along the way. Exploiting those ‘memory touch points’ is what AirBnB do so well. They allow their guests to be part of a culture and, with recommendations on Trips being as varied as a Samurai Swordplay workshop or perhaps an immersive multi-day experience like learning about and driving classic cars in Paris. Experiences offer unprecedented access and deep insights into communities and places that you wouldn’t otherwise come across, such as Truffle Hunting in Tuscany or the grime music scene in London.

‘Places’ then brings together all of these recommendations from locals and suppliers of the ‘different and unique’ and presents them to the traveller as authentic experiences, gathered together from travellers who have actually enjoyed the experience themselves - (not yet available in the UK but trust me, this will come).

There will be insider guidebooks and recommendations on hidden gems, and soon they will add a restaurant booking app which will allow you to book restaurants that have been recommended by fellow travellers - genius! There will be walking tours and guides and the aim of all of this is to make travel easy, make it fun, make it interactive and importantly, intuitive.

So how do we combat this? Is all lost? I hope not, but I hope that as an industry we realise that we can’t sit still. We cannot bury our heads in the sand. Times are a changing and our guests and their needs are changing too. But combating this cannot be left to the single hotelier - it is far too daunting. So perhaps it is time we asked our tourist boards and authorities to step up. Shouldn’t we all be working towards the same goal? And that is to ensure that every visitor leaves feeling they had a wonderful and unique experience. Perhaps it is time we learnt to tell our story a little better and as hoteliers and experience providers we need to be integral to that story.

I hope not to sit back and wait to see how this all pans out. I hope to be very much involved in the change - I hope you are too and, for all things ‘revenue’, please email ask@rightrevenue.co.uk.

“

Shouldn’t we all be working towards the same goal? And that is to ensure that every visitor leaves feeling they had a wonderful and unique experience.

Perhaps it is time we learnt to tell our story a little better and as hoteliers and experience providers we need to be integral to that story.”

Visit www.rightrevenue.co.uk or email adrienne@rightrevenue.co.uk

54 • HRNI JANUARY

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advertorial

P&F Amusements - Hospitality Ulster’s only recommended supplier to their members E

stablished since 1982, P&F Amusements is Northern Ireland’s premier suppliers of all coin-operated amusements and gaming machines. Our comprehensive range includes both pool and snooker tables, state-of-the-art digital audio and video juke-boxes as well as an extensive range of coin-operated gaming, amusement equipment.

The success of our company is due to our policy of offering all the latest equipment on the market and an unbeatable standard of service.

With over 5,000 square feet of workshops, offices, showrooms and storage, we are always prepared for whatever comes our way.

We supply a lot more that the traditional poker and fruit machines, juke boxes etc, so that our

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customers’ income is to a maximum.

We understand that, in every business, things move on and advance very rapidly and ours is no different.

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Staff are at our customers’ call seven days a week for any help required.

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Head office: Unit 9 Graham Ind Est, Dargan Crescent, Belfast BT3 9LP Tel: 02890 370314 (4 lines) Fax: 02890 779408 Email: info@pandfamusements.com Web: www.pandfamusements.com

JANUARY HRNI • 55

tourismprofile

Asserting tourism’s role as an economic driver Looking forward to a new tourism strategy coming out for consultation from the Department for the Economy in the New Year, Tourism NI is focused on mobilising industry to enhance and market its Northern Ireland-wide offer, Chief Executive John McGrillen tells Alyson Magee John McGrillen

H

aving moved Tourism NI into new offices on Belfast’s Bedford Street last year, “it’s great being able to look out the windows and see two hotel developments underway out here, two over there and across to Titanic where another is being built in the old drawing offices,” says John McGrillen, chief executive.

“You can see how tourism has impacted upon the regeneration of Belfast, because it’s happening all around us. And it’s not just regenerating the centre of Belfast, it creates thousands of jobs, and many of those are maybe jobs for people who have never had jobs before. In a city that has huge issues with longterm unemployment, those are the sort of jobs that are needed.”

McGrillen says he picked a good time to take the helm at Tourism NI, and is confident the tourism sector has the support of Economy Minister Simon Hamilton. Tourism NI has worked closely with his Department on the 56 • HRNI JANUARY

“

It’s a crucial, fundamental element of a diverse, successful economy and, like every other part of the economy, it needs to be resourced and invested in to get the return.” strategy ahead of its release to industry for consultation; hopefully, early this year.

Flexibility to adapt to evolving market conditions and internationalisation are at

the heart of the strategy, he says, along with identifying opportunities to attract visitors for longer stays and greater spend. “If we are trying to sell Northern Ireland to the rest of the world, whatever we do needs to stand out and needs to be compelling to the visitor, and I hope we will see a significant investment programme to allow that to happen and not necessarily focused on Belfast and the Giant’s Causeway,” he says.

“I think there’s still huge potential for tourism. And I’m pleased to say that’s a view shared by the Minister, and recognised to a much greater extent by the general public and the business world, which has perhaps seen tourism as a Cinderella industry in the past.

“It’s now getting the profile it deserves and is recognised as a potential job creator and force for good within local society. It’s a crucial, fundamental element of a diverse, successful economy and, like every other part of the

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tourismprofile economy, it needs to be resourced and invested in to get the return.”

Recognising that tourism is competing for funding alongside many other sectors from universities to manufacturers, top of Tourism NI’s wish list would be “a decent capital programme to put new product on the ground around Northern Ireland, and to give it standout and to give people reasons to come and to stay longer and spend more money,” he says.

Believing the sector has already proved its worth in terms of return on investment, McGrillen says neighbouring competitors such as Scotland and the Republic of Ireland have placed a much greater emphasis on business development. Tourism NI has been working behind the scenes to facilitate a tourism alliance for Northern Ireland, a private sector led industry-wide group to serve as a distinctive voice for the industry.

“We have never had that but it is absolutely critical,” he says. “I would argue that the tourism industry needs a coherent voice and to be making its case for additional resources, and that’s not our job. That’s the job of the industry, so we’ve been doing a bit of work around helping facilitate an organisation of that nature getting off the ground.”

A STRONG PERFORMANCE IN 2016 The past year has been a good one for tourism in Northern Ireland. “The spend for the 12 months up to June was £790m,” says McGrillen. “We have had the highest hotel occupancy levels historically and, certainly in the second half of the year, the rates are up significantly because demand has been outstripping supply.”

While hotels are leading the growth, other accommodation including B&Bs and self-catering options have also welcomed a turnaround in fortune.

“And I suppose the most pleasing thing is, after four years of moving in the wrong direction, we’ve seen a dramatic turnaround in visitor numbers and spend coming from the south,” he says, largely attributable to sterling’s weakening against the euro, post-Brexit vote.

“We ran a tactical campaign to coincide with that over the autumn, Say hello to more, and that was really to get people to understand there’s more to Northern Ireland than just Titanic Belfast and the Giant’s Causeway and you might get more value for money,” says McGrillen.

Forty-six hotels participated in the campaign; a welcome development, says McGrillen, who would encourage industry to be more proactive and take full advantage of the marketing opportunities offered by Tourism NI and Tourism Ireland.

Reports from industry suggest the campaign has contributed to a boost in hotel occupancy and restaurant bookings, while extending the traditional tourism season into November.

Border towns such as Newry and Enniskillen have also seen the benefits, with RoI visitors spending, on average, £10 per head more on hospitality than domestic consumers.

A focus for Tourism NI is ensuring tourism support is Province-wide, and three of its managers are now co-located with regional council offices in Fermanagh & Omagh, Newry www.hospitalityreviewni.com

John McGrillen presents Caroline Wilson, founder of Belfast Food Tour with five-star accreditation under the Tourism NI quality grading scheme in late 2016.

& Mourne and Causeway Coast & Glens.

“Local government has stepped up,” says McGrillen. “They’ve got management teams in place, and a network of tourism and economic development professionals that we will work very closely with going forward.”

YEAR OF FOOD & DRINK Local councils have also been instrumental in making Northern Ireland Year of Food & Drink 2016 a success, he says: “It’s been a resounding success from our perspective. I think, going from something which just over 12 months ago would have been a concept, it’s worked out to be an absolutely fantastic programme of events with huge buy in from the tourism industry, restaurant sector, retail sector, food producers and the farming community, by local government and government departments.

“Everyone rallied round, and everybody very wilfully and enthusiastically engaged and I think we will see the impact of this. There will undoubtedly be a significant legacy left behind as a result of this year, and one of the things that we are currently looking at is how to take the best of what we were able to do over the course of the year and make sure we continue to do that going forward.”

With highlights ranging from the BBC Good Food Show and twilight markets which brought both Belfast and Newry to a standstill to new Ballynahinch restaurant Bull & Ram garnering a stellar review in The Guardian within weeks of opening, McGrillen says Tourism NI would be keen to build on the brand established in partnership with Food NI in the domestic market and Invest NI internationally throughout the past year. “It’s got huge buy in and appeal,” he says. “And it’s landed extremely well overseas as well. About £30m worth of positive PR has been

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generated out the back end of it. So that’s been hugely positive, and has exceeded all of our expectations.”

Year of Food & Drink has also served as “probably the best cross-governmental initiative you could point to in quite some time, given the number of departments and bodies involved and they’ve all worked together very collaboratively in a joined up way,” says McGrillen.

ATTRACTING SPORTS EVENTS With sports events a major draw for tourists, McGrillen is keen to make more of the opportunity offered by Northern Ireland’s acclaimed golf courses and players.

The Dubai Duty Free Irish Open has been secured for Portstewart Golf Club this July, while The 148th Open will be played at Royal Portrush in 2019. “There’s been a huge amount of work done for The Open,” he says. “Planning applications for new hotels are now starting to come through on the North Coast, so there will be a legacy out of that as well.”

“We’ve a couple of constraining issues in that everybody wants to come and play Royal Co Down and Royal Portrush but there’s only so many people can,” he says. “We’re somewhat different to the southern market where they would have a number of different resorts which are basically principally aimed at a leisure and tourism market. The vast majority of clubs in Northern Ireland are members’ clubs, and we need to get them to realise that a visitor is potentially a very lucrative source of income.”

Hugely excited by the Rugby World Cup bid, meanwhile, Tourism NI will throw its full support behind it. “It gives us a chance to get involved in the third largest sporting event in the globe, not far behind the World Cup and the Olympics,” he says.

JANUARY HRNI • 57

tourismprofile

Tourism Ireland launches 2017 marketing plans Target set of 2.15 million overseas visitors generating £557m in revenue this year

Niall Gibbons, CEO, Joan O’Shaughnessy, vice chair, and Brian Ambrose, chairman, launch Tourism Ireland’s marketing plans for 2017 in Belfast.

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ourism Ireland launched details of its marketing plans to promote Northern Ireland overseas in 2017, at an event last month attended by tourism industry leaders from around Northern Ireland.

2016 is set to be the best year ever for overseas tourism to Northern Ireland; by year end, almost 2.1 million people will have visited Northern Ireland. In 2017, Tourism Ireland aims to build on this year’s performance and to welcome 2.15 million visitors to Northern Ireland. This figure will represent growth of +3.4% over 2016 and deliver £557m to the Northern Ireland economy (+5.6%) next year.

In 2017, Tourism Ireland will continue to promote major Northern Ireland themes and attractions around the world – including the Causeway Coastal Route, Titanic Belfast (Europe’s Leading Tourist Attraction), the Giant’s Causeway, National Trust properties and worldclass golf.

Tourism Ireland will continue to highlight the wonderful food scene, building on the legacy of Northern Ireland’s Year of Food & Drink. Screen tourism will remain a priority, as Tourism Ireland continues to capitalise on Northern Ireland’s connection with Game of Thrones, building on 58 • HRNI JANUARY

Pictured at the launch of Tourism Ireland’s marketing plans for 2017 in the Belfast Waterfront are Suzanne Bowman, Jurys Inn; Janice Gault, Northern Ireland Hotels Federation; Ciarán Doherty, Tourism Ireland; and Caitriona Lavery, Hastings Hotels.

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tourismprofile

Tourism Ireland’s

focus in 2017 T

Eilish Quigley, Amelia Earhart Legacy Association; Jennifer O’Donnell, Derry City & Strabane District Council; Don Wilmont, Visit Derry; Jennifer McKeever, Airporter; Odhran Dunne, Visit Derry; and Caroline MacCormac, Tourism Ireland.

Mandy Vance, Killyhevlin Hotel; Sarah Dee, Tourism Ireland; Arthur Goan, Belleek Group; Tanya Cathcart, Fermanagh Lakeland Tourism; Jonathan Gaither, Lough Erne Resort; and Louise Curry, Fermanagh Lakeland Tourism.

Ian Baillie, Stena Line, and Aisling McDermott, Tourism Ireland.

the success of its award-winning ‘Doors of Thrones’ campaign last spring.

And, Tourism Ireland will also leverage the tourism benefits of the semi-finals and final of the Women’s Rugby World Cup, which will take place in Belfast in August 2017.

2016 PERFORMANCE Latest estimates indicate that, by year end, almost 2.1 million people will have visited Northern Ireland, representing a +6% increase over 2015. Revenue generated by international visitors is expected to be £527m, a +9% increase over last year.

“2016 will be the best year ever for overseas tourism to Northern Ireland,” said Niall Gibbons, CEO of Tourism Ireland. “Throughout the year, Tourism Ireland undertook a packed programme of promotions, to bring Northern Ireland to the attention of travellers everywhere.

“Thousands of opportunities were created for potential visitors around the world to read, hear or watch positive messages about Northern Ireland; Tourism Ireland estimates that this media exposure is worth an estimated £104m in equivalent advertising value.

Other positives in 2016 have included Tourism Ireland’s strength in digital and social media (the organisation is the fourth most popular tourism board in the world on Facebook, with more than 3.7 million fans www.hospitalityreviewni.com

and over 700 million digital connections).”

2017 TARGETS Tourism Ireland’s targets for 2017 will see Northern Ireland welcome 2.15 million visitors, representing growth of +3.4% over 2016.

“We are heading into 2017 in a position of some strength, based on the success of 2016,” said Gibbons. “Tourism Ireland will create ‘stand out’ for Northern Ireland around the world next year, highlighting iconic experiences like Titanic Belfast and the Causeway Coastal Route. We will continue our successful partnership with HBO, to highlight Northern Ireland – through the exciting events of Game of Thrones – on the global stage.

“Priority markets will include GB, mainland Europe, North America, and Australia and developing markets. We will continue to monitor the implications of Brexit on outbound travel from GB. We are committed to ensuring that Northern Ireland continues to increase its share of the global travel business.”

In 2017, Tourism Ireland will provide thousands of promotional engagements for Northern Ireland tourism enterprises and trade partners overseas – to help them do business overseas and facilitate them to ‘close the sale’, particularly in the digital space.

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ourism Ireland has identified a number of strategic areas to underpin its promotional activity in 2017. These include: • Focusing resources: Tourism Ireland will focus its investment on the basis of market potential and will continue to implement its market diversification strategy. We intend to maximise holiday revenue through investment in mainland Europe and North America. We will optimise investment in Australia and emerging markets of high potential, including China and India.

• Target audiences: We will continue to target our key ‘culturally curious’ audience, who have the strongest propensity to visit Northern Ireland.

We will reach our ‘social energiser’ and ‘great escaper’ audiences in markets where significant potential exists, And Tourism Ireland will also target niche segments – including golfers, business and incentive visitors, as well as the Ulster-Scots and Irish Diaspora.

• Key promotional themes: Tourism Ireland will promote our iconic holiday experiences, including the Causeway Coastal Route, Titanic and Belfast.

• Collaboration: Tourism Ireland will collaborate with key partners, including air and sea carriers and the international travel trade, to deliver sustained connectivity and sales growth. We will provide thousands of promotional engagements for Northern Ireland tourism enterprises and overseas travel trade partners – to help them do business overseas and facilitate them to ‘close the sale’, particularly in the digital space. Ten Northern Ireland tourism companies joined us recently at World Travel Market in London, the world’s largest travel fair.

• Case-making for increased direct access: as an island destination, the importance of convenient, direct, non-stop flights to Northern Ireland cannot be overstated; there is a proven direct correlation between access and growth in visitor numbers.

Tourism Ireland will continue to work closely with the Department for the Economy, airlines, airports and other key partners to identify and help close gaps in air services to Northern Ireland, stimulate new flights and jointly promote existing routes.

• Digital and social media: In 2017, Tourism Ireland will continue to leverage its strength in digital and social media – especially important in developing new ways of reaching, and connecting more frequently, with our target audiences.

Tourism Ireland is now the fourth most popular tourism board in the world on Facebook (more than 3.7 million fans), number four on Twitter (372,000 followers) and number three on YouTube (over 28 million views). Tourism Ireland’s international website, www.Ireland.com, attracted a record 18 million visitors in 2016.

• International publicity: Tourism Ireland will also ramp up its publicity programme around the world – placing increased focus on digital channels and working more closely with online media.

• Tourism Ireland’s Global Greening 2017: 2017 will mark the eighth year of Tourism Ireland’s Global Greening initiative.

JANUARY HRNI • 59

airportprofile

A continuing success story for Belfast City Airport

By Brian Ambrose, chief executive, George Best Belfast City Airport The Routes Europe conference is one of the most important commercial aviation events of the year, bringing influential aviation professionals from across the world all under one roof.

This face-to-face time with the decision makers of airlines from across Europe is crucial for any airport looking to expand its current route offering, and we have a lot of very exciting meetings scheduled with airlines.

CONVENIENCE IS KEY In April this year, a study in The Daily Telegraph named Belfast City Airport as the sixth most convenient airport in the world, one of only three UK airports to rank within the top 20 and the only airport in Ireland to feature in the list.

The airport’s extremely convenient location has always been one of its stand-out features, and the fact that it has been recognised on a global scale is hugely gratifying.

So far, we have invested more than £15m into upgrading and improving our facilities and the walk from our car parks to the terminal also remains one of the shortest in Europe, which further complements our short distance from the city centre.

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ollowing on from its record year in 2015 with passenger numbers reaching 2.7 million, Belfast City Airport has continued its successful journey throughout 2016.

With strong bookings throughout the year from both leisure and business passengers, we predict a further increase in our 2016 passenger figures.

One of the contributing factors to our success has been Belfast’s emergence as one of the UK’s top tourist destinations.

NEW ROUTES The city’s appeal as both a tourist and business destination has grown considerably in recent years, with the region hosting world-class events and attracting investment from international corporations which have set up bases in the city.

Our passengers have a continued demand for direct connections to key destinations across Europe. We’ve continued to meet that demand, with the start of December seeing the announcement of our new three times weekly flight to Reykjavik with Icelandair, which will start in June 2017.

With Icelandair’s wide network of destinations in Canada and the US, we anticipate this route will help fill the current gap in the market. Cities such as New York, Boston, Chicago, Orlando,

60 • HRNI JANUARY

Toronto, Vancouver and Montreal, just to name a few, are all served from Reykjavik.

This followed the launch in November of a new ski route to Salzburg, in conjunction with leading ski holiday operators Topflight and Crystal Ski Holidays, which will run every Saturday from Christmas Eve until 11th March 2017.

The Aer Lingus charter flight will provide direct access for local passengers to a wide range of Austrian ski resorts.

We are also very pleased with the performance of our Alicante route with Aer Lingus which launched this summer. All our sunshine routes with Aer Lingus have proved hugely popular with passengers, with the airline introducing 100,000 additional seats and increasing frequencies to keep up with demand.

ROUTES EUROPE 2017 The re-energised interest in Northern Ireland attracted the attention of the Routes Europe organisers, who have decided to host the conference in Belfast in April 2017. The event, which will see 1,200 delegates descend upon Belfast for at least three days, is the largest European forum for aviation professionals to decide on future air route networks, and will be a fantastic opportunity to showcase the region to more than 100 airlines.

HEATHROW EXPANSION Earlier this year, Belfast City Airport voiced its support for the London Heathrow expansion campaign which has since been given the goahead from the government for an additional runway to be built at the UK’s only international hub airport.

In a letter to the Minister of State, Department for Transport, we declared full backing for the campaign, highlighting the importance of mid to long-haul connectivity for passengers in Northern Ireland.

We are pleased to see that the government has chosen Heathrow as its preferred expansion option and we believe the expansion will also serve to make Northern Ireland accessible to an increasing number of business and leisure passengers across the world.

OUTLOOK FOR 2017 As we look to 2017, we hope to further expand our growing European route network. The Routes Europe conference in April will help provide fantastic opportunities for our local airports to build relationships with potential new airline partners, while maintaining the strong relationships we have currently with our existing airline partners.

While the impact of Brexit next year remains to be seen, we are confident that Belfast City Airport’s success story will continue.

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airportprofile

More growth, more jobs as new records are set at

Belfast International Airport

By Graham Keddie, managing director, Belfast International Airport

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very retail unit at Belfast International is now let, and we’re looking at how we can create space for three additional outlets as our passenger numbers confirm our position as one of the top 10 airports in the country.

This retailing boom is right across the board.

In some cases, we have seen outlets expand their businesses by as much as a third over 2016. More of the same is expected as we head into what will be the busiest year ever for Northern Ireland’s principal airport.

We are forecasting a record 5.4 million passengers – the last time we came close to that was in the pre-recession days of 2007.

We have had 22 months of consecutive growth – 18 of them in the double-digit bracket. For the first time, ever, November exceeded the best previous November with 400,000 passengers, which was up 81,000 on last year.

Growth means jobs and, throughout 2016, we have seen the businesses operating on the site add in the region of 1,000 new jobs, making the airport the region’s most important job creator.

The volumes of trade transacted at our food and beverage outlets is nothing short of staggering. Every day, one provider sells more than 1,300 hot drinks and nearly 600 pints of beer. Over the year, the distinctive Ulster Fry was the popular choice with 55,000 meals sold across the counter.

This company, and others like it, will be out again shortly on the recruitment trail. It plans to create 15 permanent posts and, ahead of the summer 2017 peak, intends adding 21 seasonal staff. It will need every one of its 132 permanent staff and 86 seasonal workers to www.hospitalityreviewni.com

keep pace with growing customer demand.

Northern Ireland suppliers are also delighted with the performance of our food and beverage outlets.

Dale Farm, Yellow Moon, Ewings (fish), Johnstons (coffee), Thompson (teas), Hilden Brewery, Yardsman Lager, Shortcross Gin, Ruby Blue vodka and McIvor’s cider are established names at the airport.

Success is fuelling success. Not far from the Terminal, a new £2.5m retail and fuel forecourt will soon be taking shape adjacent to our popular Park and Fly facility. This development will feature strong brand names in its 10,500-square-foot investment.

The company with the confidence to invest is Moorefield Contracts and, even before this initial development is open for business, it’s planning a second retail and forecourt project and has its sights set on rolling out a number of similar developments across Northern Ireland and GB. On its own, this project will lead to 35 permanent jobs, which will mean the injection of more than £500,000 in wages annually into the local economy.

Further private sector investments of this and greater magnitude are on the cards in 2017.

We will see hundreds of new jobs created as this vital strategic asset for Northern Ireland continues to deliver access, choice, jobs,

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competition and opportunities.

Vastly-increased activity at the airport is also putting pressure on our main approach roads. Ministers have got to recognise that the timeframes for significant road investments, such as a dual-carriageway from the M2 with a by-pass at Templepatrick, have got to be reexamined, urgently. Putting major infrastructure investment on the long-finger is no longer wise or sensible.

Using public finances to fix the infrastructure will yield tangible private sector investment; it’s generally recognised that every £1 of public money invested delivers £3 from businesses and entrepreneurs. It’s only a very short-sighted individual who would baulk at a 3:1 return!

Of course, this growth has been with the impediment of Air Passenger Duty (APD). If the Government did away with this obnoxious and lazy levy, we would see millions more passengers flying in and out of Belfast.

An APD-free Northern Ireland would lead to new routes – we currently have more than 70 scheduled and chartered destinations on departure screens – and new airlines capable of delivering major benefits for our tourism industry.

While the government considers what to do with APD, we will continue to work with Invest NI and the Department for the Economy on new longhaul routes to Canada and the United States. United will discontinue its service in early January and the search for a replacement carrier is being pursued with urgency.

A dedicated fund is required to extend our reach in mainland Europe and further afield.

We still have destination gaps on the map but they will require support. We have been lobbying hard for just such a fund as well as a more focused international marketing effort for Northern Ireland from Tourism Ireland Limited.

So, we’re celebrating a wonderful 2016, but with a bit of a more joined-up approach, I believe 2017, and beyond, could deliver even more impressive results for tourism, the supply chain and passengers.

We’re already accommodating increased numbers of passengers from across the border.

A better currency exchange rate increases our attractiveness, and we will do more on that front in 2017. At the same time, Northern Ireland offers the GB market better value for money where tourists don’t have to worry about losing out on a euro-pound exchange rate.

So, we have a lot going for us, where further investment and growth will be the order of the day at Belfast International Airport.

JANUARY HRNI • 61

tourismprofile

A ‘LegenDerry’ foodie legacy on banks of the Foyle

By Bernie Mullen our unique Pointing to the regional and world-class culinary products. accolades awarded to local agri-food and By championing drink businesses such as Donnybrewer Butter, the regional Tamnagh Foods, and Baronscourt Estate’s authenticity of our Wild Sika Vension, the tourism officer thanked produce and our Tourism NI; the DAERA NI Regional Food bespoke events Programme; Loughs Agency through the as part of our Sustainable Development Programme; and Foodie Destination Food NI. promotions in The LegenDerry Food Festival, Big Cheese 2016, visitors and Beer Expo, Clipper Race Kitchens, and have had a better Slow Food Festival attracted an estimated connection to the 120,000 additional visitors to the city during region and we Year of Food & Drink which also saw a range have no doubt of other key developments including the they want to opening of the new Foodovation Centre at return for second North West Regional College.

Celebrity chef Jean-Christophe Novelli with Mayor of Derry and Strabane, Ald. Hilary helpings.

James Huey of the multi award-winning McClintock and Kevin Hickey of Tamnagh Foods at the Clipper Race Kitchens during “NI Year of Walled City Brewery, said the monthly NI Year of Food & Drink 2016.

Food & Drink themes had prompted them to innovate and erry and Strabane’s status as an 2016 leaves a legacy of collaboration and collaborate with local suppliers, generating international food tourism destination is on partnership within all sectors of the tourism and new products such as the ‘Derry Milk’ craft the ascendancy after what has been hailed as hospitality industry. We look forward to 2017 as beer available in their restaurant. Launching a ‘transformative’ Year of Food & Drink, with an opportunity to build upon these relationships their Homebrew Academy back in November the public and private sectors working closely to collectively grow visitor numbers and visitor to open in January, was also part of the legacy together to taste success in the North West. spend in Derry and the North West.” of the year, “that it does not simply end in From LegenDerry Food Festivals to its While official data for 2016 has yet to be 2016, but continues to gather momentum in sizzling status as Ireland’s second top Foodie collated, there were 223,000 overnight visitors 2017.”

Destination, the city’s tourism and hospitality to Derry in 2015, representing a £43m spend, Local chef, tutor and Feast or Famine author industry rose to the challenge in 2016, creating an increase of 7.5% on 2014.

Emmett McCourt believes the legacy has been a legacy to build on for the future.

Mary Blake, the Council’s tourism “Derry’s coming of age in terms of its fantastic Tourism NI’s 12-month campaign promoting development manager, believes Year of Food & food offering and rich food heritage. the region’s finest produce and culinary talent Drink coupled with Derry’s successes as runner“This has been achieved by the sheer hard was embraced on the banks of the Foyle with up in Ireland’s Foodie Towns 2015 and Foodie work and tireless efforts of many key players, Derry City and Strabane District Council as Destinations 2016 with award-winning local who actively promote the growing food culture lead partner in showcasing the ‘LegenDerry artisan producers, chefs and restaurants on in the North West through collaboration and Local’ food offer both locally and board, was the “step change” to becoming and partnership by government bodies, internationally. a leading international food tourism colleges, local artisan food and Derry attracted record visitor numbers and destination. drink producers, growers, hotel occupancy during 2016, prompting “Year of Food & Drink has farmers, restaurateurs and Ciaran O’Neill, president of the Northern clearly shown that food awarding winning local Ireland Hotels Federation, to call for more new is not just an add-on to chefs.” hotels in his home city in addition to the 11 the tourism product,” Ian Orr of Browns currently available. she said. “Our driving Restaurants and Food and drink accounts for approximately mission is that we are Ardtara Country a third of overnight visitor spend in Northern a truly ‘LegenDerry and House Hotel, said they Ireland and foodie-themed accommodation Local’ food destination. had really enjoyed packages are now among the most popular This mission underpins getting involved in choices for visitors to the city, which last year our production, menu the Year of Food & Fireworks over the River Foyle also attracted the culinary clout of famous food messaging, dining Drink during which bringing the curtain down on the Foyle Maritime Festival during NI writers and celebrity chefs. experiences, festivals and Browns Restaurant and Year of Food & Drink 2016.

Odhran Dunne, general manager of Visit events.

Champagne Lounge was Derry, confirmed that Year of Food & Drink had “Year of Food & Drink has voted ‘Best Restaurant in Ulster’ been a key ingredient in supporting the growth been transformative in helping us to by the Restaurants Association of in the visitor experience in the North West. reimage our food. It is very holistic for people Ireland.

Explaining that the food and drink offer is to embrace the guiding principles of local “The initiative gave us a great opportunity an important influence on potential tourists’ provenance such as ‘farm to fork’, ‘pier to to involve our whole team in creating recipes decisions to visit a destination, he said: “It is plate’ and ‘grown here, not flown here.’ We and dishes related to the monthly themes increasingly recognised as part of the local are changing perceptions and attitudes towards and, to end the year as one of only four chefs culture, consumed by tourists; whether it is in food and, changing the perception people tasked with developing Northern Ireland’s new local restaurants, at food festivals, local markets may have of a destination historically, is a big signature dish was a very tasty and enjoyable or on a food tour as it allows visitors to uncover thing.” experience.”

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tourismprofile

Team Belfast on course to double tourism revenue by 2010

By Gerry Lennon, chief executive of Visit Belfast Gerry Lennon

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t’s hard to believe that 12 months has gone by since I spoke about what a great year Belfast had in 2015. Well, at the risk of sounding repetitive, I’m going to be doing the exact same thing this year.

With some figures still to be confirmed, I am in no doubt that 2016 will turn out to be another record-breaking year for Belfast. A very strong summer and winter in our hotels has closed the gap on last year and, with occupancy across the year sitting at 80% to October, we’re expecting to see this year at least match – if not surpass – last year’s figures.

We enjoyed record-high occupancy in August – 94% across that month – and the June to September period saw occupancy of 91%, up 6% on the previous year. Hotel revenue was also up 6%.

Cruise ship numbers have increased steadily over recent years and, this year, we saw almost www.hospitalityreviewni.com

145,000 visitors arrive on these ships and 84 cruise ships called at Belfast this year – another record! We are currently working hard with Belfast Harbour to finalise next year’s schedule so watch this space!

2016 was also a watershed for conferencing in Belfast. After a long planning process, and investment from Belfast City Council and Tourism Northern Ireland, the Belfast Waterfront unveiled a new extension and hosted the first conference in its new facilities in May this year.

The ASGBI International Surgical Congress was a huge success, with the organisers saying that Belfast is the friendliest host city they’ve ever been to.

In total, the city has hosted 73 conferences in 2016, bringing 22,000 delegates to the city, which in turn generated almost 75,000 bed nights, providing important weekday business for our hotels and restaurants.

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And while awards certainly aren’t the be all and end all, this year Belfast was voted the best UK city in The Guardian and Observer Travel Awards, Europe’s trendiest city at the Meetings and Incentive Travel Awards, and of course, we saw Titanic Belfast crowned the world’s leading visitor attraction – what an achievement!

We saw new air routes from Milan, Berlin, Poland and the return of Ryanair flights from Gatwick improve air access to the city this year.

From a visitor servicing point of view, this has meant increases in enquiries, and the busiest weekend ever at our BIA information pod – in November!

Working with our carrier partners and Tourism Ireland, we marketed Belfast across GB and Europe, and the best example of this is our Belfast Go Explore campaign. Using innovative virtual-reality technology, this campaign targeted young people in Paris and Barcelona, bringing Belfast to them through a mobile app and digital marketing which showed off our vibrant and exciting city. The campaign was a huge success, generating just shy of £5m in economic benefit for Belfast.

But, as fantastic as 2016 has been for our tourism industry, we now have to turn our attention to next year, as we continue to grow, push ourselves to excel, and place Belfast on the world stage.

There’s an old Chinese blessing (or curse depending on how you look at it) – ‘may you live in interesting times’, and we certainly do that! The impact of June’s referendum result is still a great unknown, and with elections in several European countries next year, change is the only constant currently. We, like many others, will be keeping a close eye on developments, but it will be business as usual until then.

Next year, we will see more hotel rooms enter the supply chain, with more to follow in 2018. Routes Europe will take place in the Belfast Waterfront, the Women’s Rugby World Cup will be held in Belfast and Dublin, and the UEFA European Women’s Under-19 Championship with be held at venues across Northern Ireland, bringing competitors and fans from all over the world to our city. Add in conferences, cruise ships and the thousands of leisure visitors coming to the city, and it’s clear that we can look forward to another great year for Belfast.

We talk a lot about ‘Team Belfast’ at Visit Belfast, but it really is the best way to talk about our industry here. Without partnership, without cooperation and without common goals, we wouldn’t be in the strong position we are, nor would we be on course, as an industry, to achieving that goal of doubling tourism revenue by 2020.

JANUARY HRNI • 63

tourismprofile

Our tourism performance in 2016 – what does it mean for the year ahead?

By Dr Peter Bolan, director of Travel & Tourism Management at Ulster University and tourism commentator for HRNI

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hichever way we view it, tourism has performed incredibly well in Northern Ireland in 2016. In terms of the economic landscape, there can be no doubt that the industry has risen to new heights in recent years and that tourism now has very strong potential for future economic growth.

Recent statistics released by NISRA showed a 5% increase in overall visitor spend in Northern Ireland on the previous year and a 12% increase in international visitor expenditure. Furthermore, visitors spent some £789m in the local economy with 72% coming from external visitors - making tourism worth £571m as an export business. All very healthy and very much an upward trend.

A key focus of 2016 was of course the Year of Food & Drink. Indeed, food and drink can be seen very much as one of the essential elements of the tourist experience. This can therefore bring a significant economic dividend to a country or region that can provide the mix of good quality food and drink that today’s tourist seeks. In fact, food and beverage expenditures can amount to as much as one-third of overall tourist expenditure in terms of global tourism turnover.

Trends in tourism show that tourists are increasingly seeking a stronger connection to the places and communities that they visit. It’s not just about taking in the scenery and visiting the key tourist attractions. Our visitors want to be immersed in the local communities they visit, eat local cuisine, drink local beer, taste local whiskey and indeed meet the artisans making the products they are tasting and purchasing.

The quality of our Northern Ireland produce is now incredibly high. The range, depth and quality of food dishes on offer in our restaurants 64 • HRNI JANUARY

has developed tremendously in recent times (with many great accolades, reviews and awards received to highlight such success). The sheer creativity, variety and success of our artisan food and drink producers is also something to celebrate and to be proud of.

In short, we have the ‘product’ and a great story to tell and the themed Year of Food & Drink afforded us the opportunity to showcase this to a vast audience. We witnessed a myriad of food and drink events throughout the year, some pre-existing that have always been successful (though receiving a renewed interest) and a great many new ones created through the various themed months across the year, from brewing and distilling to seas, rivers and loughs, from bread and baking to harvest time. All in all, a great showcase for a strong aspect of our overall tourism product.

Film or screen tourism, particularly channelled through the success of Game of Thrones, continued to grow in 2016 bringing a strong level of international attention for this lucrative form of tourism. Indeed we even had tragedy turned into something highly positive with the ‘Door of Thrones’ campaign.

An excellent initiative utilising the wood from a number of trees that tragically came down during stormy weather at The Dark Hedges (one of the most iconic Game of Thrones locations).

Some 10 intricately carved wooden doors were created from the trees that fell, each one themed around key aspects, stories and themes from recent episodes. Placed within 10 hospitality establishments around Northern Ireland, each one within easy reach of a Game of Thrones filming location, this has in turn

given rise to a new trail for the fans to follow when they visit.

It was also a great year for our visitor attractions, culminating in huge success for Titanic Belfast being named the World’s Leading Tourist Attraction at the World Travel Awards in December. An enormously important accolade and testament to the strength and quality of our visitor attractions in Northern Ireland and just how far we have come.

The Giant’s Causeway received a number of awards during the year, including a Gold National Heritage Award for their continued contribution to visitor enjoyment at our most visited tourist attraction. In November the Causeway was named the UK’s best Heritage Attraction at the British Travel Awards. Visitor attractions are arguably one of the most important components of the tourism system.

They are often the main motivators for tourist trips and are at the very heart of the overall tourism product. To have our visitor attractions internationally recognised in such ways is a fantastic achievement and bodes very well for 2017 and beyond.

Looking to the year ahead in 2017, we have every reason to be highly optimistic for tourism and its economic contribution to the Northern Ireland economy. We need the great momentum from the Year of Food & Drink to continue, so that this aspect continues to grow and remains a fundamentally important aspect of our product for the visitor to enjoy and experience.

We have to think strategically about film/ screen tourism and develop this form of tourism to even higher potential, using some of the great initiatives around Game of Thrones as a catalyst to create an even greater and truly Game Of Thrones

twitter.com: @Hosp_ReviewNI

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tourismprofile Giant’s Causeway

vibrant film tourism destination experience for visitors. The great award-winning level of experience that our visitor attractions provide needs to continue to be profiled to the world to attract even greater numbers of international visitors here and ensure they have memorable and enjoyable themed experiences.

In 2017, we have an opportunity to stimulate another lucrative form of tourism, namely golf tourism, when the Irish Open returns north again, this time to Portstewart. Arguably more important than ever, with the Open Championship on the north coast now just two years away. The world will be watching. Golf is the most watched sport on television. In terms of global audiences for sporting events, golf ranks at the very top. The economic benefits are potentially enormous as long as we are ready to capitalise on it in the right way. Golf’s Open Championship in 2019 in particular will showcase Portrush and Northern Ireland to the world and if we can embrace it with the same spirit and welcome that was so highly evident for other events it recent years, like we witnessed for the Giro d’Italia, then we can accomplish something truly special for our tourism and hospitality industry here that can reap dividends for decades to come.

We have the quality product in Northern Ireland that visitors seek, we have authenticity, we have great food and drink produce and experiences, we have award-winning visitor attractions, we have the recognised locations to attract film and television fans and we are hosting some of the top golfing tournaments and events that will be watched by literally hundreds of millions of people around the world. The tourism future is bright. 2017 holds a lot of promise. It can be an even better year than 2016. If we can get it right and maximise the potential with the focus on the right areas that have momentum, profile and reach, then Northern Ireland can continue to grow and gather pace as a tourism destination and our economy can truly benefit significantly from such a hugely important industry.

Titanic Belfast

Royal Portrush

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

JANUARY HRNI • 65

training&development

Is staff retention the new recruitment?

By Roisin McKee, director, NI People 1st

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t’s a great time to be in the tourism sector in Northern Ireland. With increased visitor numbers come new innovations and developments, which create a positive vibe about the sector that we’ve not previously experienced. However, there’s an increasingly urgent problem which could hamper growth the twin challenge of recruiting staff and rising staff costs.

MEETING THE GROWING RECRUITMENT NEEDS OF TOURISM There has probably never been a time when recruitment hasn’t been difficult, but all our research at People 1st shows that employers have never experienced anything like the labour shortage they’re experiencing today.

It is estimated that the tourism sector will create an additional 9,500 jobs across Northern Ireland by 2025. However, as the sector continues to grow, the labour pool that employers recruit from continues to shrink.

Unemployment is currently at 5.5% and

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demographic changes across the UK will mean that by 2022, there will be 700,000 fewer 16 to 25-year-olds and 3.7m more over-50s. For a sector that has traditionally recruited and attracted young people, this will mean some adjustments.

Front-line positions, such as waiting and bar staff continue to have the highest number of vacancies (55%), while chef roles (33%) remain the biggest skill shortage occupations.

Tourism businesses have traditionally recruited and trained in large numbers, but much of their investment has been lost due to high levels of labour turnover. It’s not just the cost of the constant churn of recruitment and training that’s problematic, it’s also the fact that, despite high levels of investment being made in training, few businesses see a positive return.

Some 12% of tourism employers in Northern Ireland report that their staff lack skills to meet their businesses’ needs, compared to 9% across the economy as a whole. The two biggest reasons employers give for staff not being

sufficiently skilled is that they are new in post or have not completed their training.

High labour turnover has always been seen as an accepted way of operating – however, rising staff costs following the introduction of the National Living Wage and a competitive labour market means that some businesses are rethinking their strategy, especially as it has become so difficult to recruit.

So how are businesses trying to retain their staff? There are no silver bullets, but here are some common interventions: • Understanding staff needs and motivation through employee engagement surveys and better two-way communication • A focus on management training to improve people management skills • Clear development pathways to show career opportunities • Linking training to career and development pathways • Linking pay increases to completing blocks of training • Moving away from all staff being put through the same training and instead linking it to performance needs • Greater diversity in the type of staff being recruited With increased retention comes less pressure to find staff, as well as the associated recruitment and training costs. Increased staff costs haven’t just had an impact on retention, they have also seen more businesses focus their attention on staff productivity and performance. In essence, can they manage with fewer, but better, staff?

As a result, businesses are looking at: • Job design • The role of technology to make it easy to undertake and manage roles • Upskilling specific roles to remove levels of staff As part of re-thinking their approach to how staff are engaged and managed, an increasing number of businesses are looking afresh at apprenticeships. Changes to the way apprenticeships are developed and delivered in Northern Ireland gives employers more ownership and provides a greater opportunity for more work-based training and development.

Apprenticeships have been proven to help retention and progression and that is why an increased number of businesses are looking at them for both their recruitment and retention solution.

As we approach 2017, the pressures on staff costs and recruitment are likely to mean we will see as much innovation in people management as we have seen in new brand concepts and cuisine on offer.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

propertyprofile

Licensed market well on track

By Mark Carron, director, Licensed Premises, Osborne King

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ast year in my review of the licensed and leisure property market, I predicted that we were finally seeing light at the end of a particularly long tunnel and that we could expect to emerge into a brighter and potentially more prosperous landscape. In reviewing the past year’s activity and looking ahead to 2017, I am happy to report that this has been a comparatively busy year for transactions with pub sales of over £10m, portfolio expansions, and a number of hotels either newly opened or under construction.

Pub sales got off to a flying start in the first quarter of 2016 with the sale of the Botanic portfolio involving several landmark Belfast pubs including the King’s Head, which was acquired by Winemark. The Botanic Inn passed to the Mooney Group while Madison’s was acquired by a local investor and leased subsequently to a Dublin-based operator who plans a major refurbishment of the premises during 2017. More recently, Wetherspoon’s has sold premises in Ballymena, Enniskillen www.hospitalityreviewni.com

backed City Quays development for the site of what will be the Group’s first lifestyle AC Hotel in Northern Ireland. During the year, planners also gave approval for two more hotels in Belfast: a 179-bed hotel on Hope Street under the aegis of the Andras House group and a 17-bed boutique hotel at Bank Square beside the Mourne Seafood Bar and Kelly’s Cellars.

Meanwhile, the War Memorial Building, which has planning consent for a hotel, was sold during the year by the former owners of the Kremlin to a private operator and is now under refurbishment. Other notable hotel proposals are planned for the Howard Street and Hope Street areas.

And last but not least, Bullitt Hotel, the latest undertaking by the Beannchor Group, opened its doors mid-October and is already being lauded for its quirky style and fresh approach to bedroom accommodation.

Few hotels changed hands during 2016; however, sales included The Balmoral in Belfast and The Eglinton in Portrush.

Beyond Belfast, the market has been fairly stagnant with few pubs changing hands and demand low. Valid and subsisting liquor licenses are worth £80,000 plus on average with demand coming almost exclusively from convenience store operators. A number of off-sales businesses have also changed hands mostly on an off-market basis and demand is strong in this niche area dominated by the large multiple chains. It is encouraging to note that, while 2016 saw a number of distressed sales coming through, the number of private sales is increasing steadily and now exceeds forced sales. In fact, we expect to see few distressed sales during the year ahead.

Looking ahead to 2017, we anticipate that the majority of pub sales will be on behalf of private willing sellers, which will engender a more ‘normalised’ market; meanwhile, continuing work on the plethora of hotel developments and refurbishments that are and Coleraine, in addition to two pubs in Derry, currently underway will boost employment and it would appear that they are focusing on opportunities considerably during both the creating three ‘super’ pubs in Belfast. Privatelyconstruction and post-completion phases. owned and locally-operated Granny Annie’s However, as we move relentlessly towards a already opened for business in Limavady, Belfast future outside the EU with its many hurdles, and Derry, and is hoping to roll out more pubs challenges, and perhaps opportunities, all of in Portrush, Ballymena and Coleraine over the coming months. Other notable pubs that came to which are unknown and untested, let us hope that we are not about to re-enter the tunnel! the market included The Hunting Lodge in West Belfast and Café Vaudeville in the city centre.

The hotel sector is experiencing a significant resurgence with a number of new hotels either Contact: gaining planning approval or in development. mark.carron@osborneking.com The transformation of Windsor House in Belfast City Centre into the Hasting Group’s 235-bed, Grand Central Hotel is underway whilst developer, McAleer & Rushe, has begun construction work on a 206-bed, Maldron Hotel on behalf of operator, Dalata Group. It is believed that both hotels are due to open in 2018.

The sector received an additional boost with the mid-year announcement that the Marriott Group had chosen the Harbour Commissioner-

twitter.com: @Hosp_ReviewNI

JANUARY HRNI • 67

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I would like to thank everyone for their kind support throughout 2016!!! As the leading trade publication for the hospitality industry in NI, we look forward to working with you throughout 2017 to deliver all the latest industry developments.

Thank you all and I look forward to working with you all in 2017!

k r a M

twitter.com: @Hosp_ReviewNI

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JANUARY HRNI • 69

companyindex

BACARDI BROWN-FORMAN BRANDS N.Ireland Contacts Customer Development Manager Richard McCluskey 07971508682 Customer Development Executives Ryan Brown Tel: 07971508739 Carla McGreevy Tel: 07971508732 Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com

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

Gin Bombay Sapphire Gin Star of Bombay Gin Oxley

Vermouth Martini Extra Dry Martini Rosso Martini Bianco Noilly Prat Dry

Sparkling Wine Martini Asti Martini Prosecco Martini Rose

70 • HRNI JANUARY

1 Shepherd’s Drive, Carnbane Industrial Estate, Newry, Co Down, BT35 6JQ Tel No: 0283025 2205

Tequila Patron Silver Patron Reposado Patron Anejo Patron XO Cafe Scotch Whisky Dewars Aberfeldy Craigellachie 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 Old Forester Speciality Chambord St Germain Elderflower Benedictine Leblon Ready to Drink: Bacardi Cuba Libre Bacardi Mojito Jack Daniel’s & Cola Jack Daniel’s & Ginger Breezer Orange

CALOR GAS NORTHERN IRELAND LIMITED Airport Road West Sydenham Belfast BT3 9EE Tel: 028 9045 5588 Fax: 028 9045 8072 E-mail: info@calorgas.ie Website: www.calorgas.ie Out of Hours Emergency Tel No: 0845 075 5588

Email: rafsales@bunzl.ie Web: www.bunzlrafferty.com Facebook Page: BunzlRafferty Twitter: @BunzlRafferty LinkedIn: Bunzl Rafferty Hospitality

Products:

Rum BACARDI Carta Blanca BACARDI Carta Oro BACARDI Carta Negra BACARDI Fuego BACARDI Ocho Anos OAKHEART

BUNZL RAFFERTY HOSPITALITY PRODUCTS

Type of Business: Hospitality Product Provider

Sales Manager: Mark McClements (Bulk) Alan Simms (Cylinder)

Managing Director: Alan Blaney Sales Manager: Damian Caldwell Email: damian.caldwell@bunzl.ie

Type of Business: Supplier of liquefied petroleum gas (LPG) in both bulk tank and cylinder options. Delivering efficient and economical energy solutions to the catering industry. Full design service and 24hour emergency call out.

Sales Executives: Siobhan Rushe Email: siobhan.rushe@bunzl.ie Tel No: 07866 770043 Iain Speers Email: iain.speers@bunzl.ie Tel No: 07920 274642 Company Information: Bunzl Rafferty Hospitality Products are the leading supplier of innovative and modern hospitality products throughout the whole of Ireland. With their proven commitment to quality and service, they remain the ONE STOP SHOP for hotel, bar and restaurant supplies. With an unrivalled range of leading brands including Lily O’Brien’s, Corby, Rubbermaid and Brabantia, Bunzl Rafferty Hospitality Products will ensure that all your hospitality needs are catered for.

In addition, Bunzl Rafferty offers an exceptional level of customer service through their dedicated Sales Team complete with Sourcing Department and In House Design Team.

Products/Services: Commercial Catering, Water Heating, Space Heating, Air Handling, Alfresco Catering, Outdoor Heating Solutions, Tumble Drying

Key Products: Guest Amenities Menu Covers and Cases Napkins Chocolates Table Decorations Bedding Slippers Ironing Centres Badges Pens Array of Personalised Products plus much more

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Waters Still and Sparkling: Deep RiverRock Energy & Sports: Monster, BPM Energy, Powerade Mixers: Schweppes, Kia Ora Dilutes

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Area: Belfast Denise Stone (Account Development Executive) Tel: 0044 78017 53552 Email: Denise.Stone@counterpointireland.com

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Juice: Fruice Orange, Fruice Apple, Fruice Cranberry, Fruice Juicy Kids

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Area: Co Down Brendan Kearney (Account Development Executive) Tel: 0044 77958 17279 Email: Brendan.Kearney@counterpointireland.com

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Stills: Oasis, Nestea

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Products and services: CSD: Coca-Cola, Coca-Cola Zero Sugar, Diet Coke, Coca-Cola Life, Cherry Coke, Fanta Orange, Fanta Lemon, Fanta Exotic, Sprite, Sprite Zero, Lilt, Dr Pepper, Tanora

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CO • Type of Business: IES R Manufacturer and distributor of soft drinks. Multi RADEORGAN TO RY • T franchise distributor of all packaged beer, spirits, O C T EC Premium Spirits, wines and snacks.

RE TRADE I DIR NS • S D K AT I O S N I I Names and Positions of Personnel:E AN • TRADEORG D DR Regional Manager: Cathy Fox T O RY RG

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BT41 4NN Tel: 0808 1011 610 Email: info@counterpointireland.com Web: www.counterpointireland.com

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Tel: 0845 608 888 9 Email: customer.service@cchellenic.com Web: www.coca-colahellenicireland.com

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Knockmore Hill 12 Lissue Road Lisburn BT28 2SZ

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Area: Derry, Antrim and North West Tyrone Emma Nugent (Account Development Executive) Tel: 0044 78017 53590 Email: Emma.Nugent@counterpointireland.com

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Products and services: Soft Drinks/Mineral Waters: Soft Drinks: 7Up, 7Up Free, Britvic Juices, Britvic 55, Club Soft Drinks, Club Mixers, Energise Energy, Edge, Pepsi, Pepsi Max, Mi Wadi, Fruit Shoot, J2O, C&C. Mineral Waters: Ballygowan.

Super Premium Mixers: Thomas Henry World Beers: Super Bock Wine: I Heart, Kelly’s Gang, Kelly’s Patch, Cielo, Cune, L’Or du Sud, Terramater & Pink fox Champagne: Tattinger Snacks: Walkers, Smiths, Nobby Nuts, Doritos

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Scotch Whisky: Cream of the Barley Chivas Regal Ballentine’s Aberlour

Other Spirits: Pernod Ricard Kahlúa Ramazzotti De Kuyper

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Gin: Beefeater Plymouth Cork Dry Gin

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Agencies/ Distributorships: Irish Whiskey: Jameson Powers Coleraine Paddy Midleton Redbreast

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Type of Business: Wines and Spirits Distributor Northern Ireland.

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Business Unit Director: Greg Hughes Retail Sales Manager: Liam McBride On Trade Field Sales Manager: Greg Elliott

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

RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Double Black Ice, Smirnoff Pre-Mix Cans, Captain Morgan PreMix Cans, Gordon’s Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

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CO • IES Hawthorne Office Park, 41 A Stockman’s R RADEORGA Way, Belfast. BT9 7ET TO RY • T O C T Tel: (028) 90382233 EC RE TRA I DIR Customer Care Email: NS • S D K AT I O S N I dblcustomercare@pernod-ricard.com E I AN • TRADEO D DR Website: www.dillonbass.co.uk T O RY RG

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Type of Business: Drinks manufacturer and distributor

Products: Draught Beer and Cider: Guinness, Guinness Mid Strength, Budweiser, Carlsberg, Harp, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde, Strongbow, Magners, Hop House 13

Packed Beers: Carlsberg, Guinness, Guinness Extra Stout, Harp, Satzenbrau, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde, Hop House 13, Guinness West Indies Porter, Seasonal Brews, Guinness Dublin Porter

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Argentina: Beef Steak, Bodegas Septima, Tamari, Trivento

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Italy: Badia di Morona, Bolla, Botter, Ca del Lago, Flavorelli, La Deliziosa, Solstice

Whiskies: Drombeg, Glenfarclas, Jack Ryan, Kennedy, Teeling, The Pogues, The Quiet Man, West Cork

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Rest of the World: Frocks & Thrills, Kissing Tree, Most Wanted, Road Trip

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Port & Sherry: Churchill’s Reserve, Quinta do Noval, Gonzalez Byass Sherries

South Africa: Hill View, The Garden Route, Wagon Tree

Spain: Anciano, Beronia, El Domador del Fuego, Gran Familia, Raimat, The Duke, Vina Pomal Rioja

Liqueurs & Speciality Drinks: Agwa Coca, Cola Cubed, Derry’s Irish Country Cream, Kräuter Herbal Schnapps, Mickey Finn Liquor, Monin Liqueurs, Nutron, Piranha Schnapps

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New Zealand: 2 Luc, Brightwater Bay, The Horologist, The Long White, Southern Shore, Whistling Track

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Bourbon: Four Roses

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France: Batisse, Bavarder, Belle Jardin, Chateau du Cléray, Coccinelles, Domaine Sainte Anne, Joseph Drouhin, J P Chenet, Le Petit Courret, Ogier

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Gin: Aviation, Daffy’s, Death’s Door, Dingle, Fifty Pounds, London No.1, Two Trees Rum: Appleton Estate, Ron de Jeremy

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Vodka: Dingle, Mamont, Two Treess

Chile: Bodegas Centenarias, Insigne, Isla Negra, Misiones de Rengo, Santiano, Tarapaca, Terra Andina, Toltén, Tolva, Vina Carmen, Vina Maipo

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OR of Business: Drinks wholesaler and distributor IES R Y • T R A D E O R G A N IType S AT ION • C OM S • Sales Area Representatives: P TR AN Dee Lewis: 052202 A07484 D E Y I 597431 Gabriel Lupari: 07812 D

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RTD’s: Fat Frog, Hooper’s, Hooch

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• TBelfast BT12 R A6SJ Tel: 028 9066D7744 EO Fax: 028 9066 2244

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FLOGAS

HEINEKEN NORTHERN IRELAND

Airport Road West, Belfast Harbour Estate, Belfast. BT3 9ED Tel: 028 9073 2611 Fax: 028 9073 2020 Email: info@flogasni.com Website: www.flogasni.com

Murphy’s Brewery, Leitrim Street, Cork Tel: 0845 300 4302

JOHNSON BROTHERS (BELFAST) LIMITED

Type of Business: Beer & Cider Distributor

137 Hillsborough Old Road Lisburn Co Antrim BT27 5QR Tel: 028 92679121 Fax: 028 92668800 Email: coffee@johnsonbrothers.co.uk Website: www.johnsonscoffee.com Personnel: Joint Managing Director: M.A. Johnson Joint Managing Director: D.W.M. Johnson Group Sales Director: P. Mills

Sales Manager: Anthony Mulligan Type of Business: Suppliers of LPG & Commercial Natural Gas Products/Services: Flogas, the energy solution for the hospitality industry.

Offering highly competitive rates, Flogas are in the unique position of being able to supply both LP Gas & Natural Gas to the hospitality industry in Northern Ireland.

Easy-to-control, clean & versatile, most chefs know that gas is a joy to cook with in commercial kitchens. However, it’s not just great for cooking. Flogas can also run space heating & air conditioning systems, water heaters & tumble drying/laundry facilities. As such, every aspect of a hospitality business can be powered using Flogas, whether creating a masterpiece in the kitchen, helping ensure fresh linen and uniforms or setting the right ambience, both indoors and outdoors

74 • HRNI JANUARY

Key Contacts: NI Key Accounts Manager: Phil Maguire NI Sales Representatives: Chris Mills & Maura Bradshaw Products and Services: Beer Heineken, Foster’s Lager, Tiger Beer, Desperados, Sol, Birra Moretti, Kronenbourg

Type of Business: Coffee Roasters

Stout & Ale Beamish Stout, Murphy’s Stout, Newcastle Brown Ale

Company Information: Roasting Coffee since 1913, providing filter and espresso coffees plus related products together with machinery, service, training and brand support.

Cider Strongbow, Bulmers Original, Woodpecker, Jacques Fruit Cider, Old Mout Cider

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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To find out more about our brands please contact your local sales representative or contact our customer service team on 0845 6000 888.

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Products and services: In Northern Ireland, Molson Coors is responsible for the marketing and distribution of Coors Light, Carling, Cobra, Singha, Blue Moon, Grolsch, Franciscan Well, Staropramen, Sharp’s Doom Bar, Sharp’s Pilsner, Sharp’s Wolf Rock, Sharp’s Atlantic Pale Ale, Rekorderlig, Bavaria, Carling Cider, Molson Canadian, Pravha.

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Company Information: First choice for consumers and customers.

Globally, Molson Coors Brewing Company has 350 combined years of brewing heritage, with a respected product portfolio that includes almost 40 of the world’s most popular and distinct beer brands.

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Personnel/Contacts: Director NI: Ryan McFarland On Trade Controller NI: Paul Hanna Off Trade Controller NI: Gavin Bleakley Customer Marketing Controller: Jordana Busby Customer Marketing Manager: Denise Catney

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MOLSON COORS First choice for consumers and customers MOLSON COORS Molson Coors Unit 1, Hawthorne House, 6 Wildflower Way, Belfast, County Antrim, BT12 6TA

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companyindex Type of Business: Beer, wines and spirits distributor

Names and positions of Personnel: Company Chairman: Paul Hunt Managing Director: Robert Davis Sales Manager: Michael Millar Marketing Manager: Leonie Bond

JAMES E MCCABE LTD James E McCabe Ltd, 4 Annagh Drive, Portadown, Craigavon, BT63 5WF. Tel: 028 38333102 Fax: 028 38335916 Website: www.jemccabe.com

Products: SCOTCH WHISKY The Famous Grouse Whyte & Mackay Teacher’s The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O Bowmore 9 Y-O IRISH WHISKEY Connemara Single Malt CANADIAN WHISKEY Canadian Club BOURBON Jim Beam Family Jim Beam Rye Jim Beam Double Oak Jim Beam Devil’s Cut Jim Beam Signature Craft Maker’s Mark RUM Brugal COGNAC Courvoisier BRANDY E & J Gallo De Lange Napoleon VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy GIN Ha’penny Adnams Copperhouse Jawbox Malfy Bulldog LIQUEURS AND SPECIALITY DRINKS Jägermeister Aftershock Sourz Luxardo 76 • HRNI JANUARY

Drambuie Bols Liqueurs Glayva Galliano Irish Mist Campari Midori Ouzo 12 Licor43 Aperol PORT, SHERRY, & VERMOUTH Dow’s Warre’s Harveys Cinzano FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Foxes Rock Handcrafted Irish Ales Adnams Kentucky Ales Boyne Brewhouse CIDER Älska Swedish Cider Armagh Cider PREMIUM MIXERS Fentimans NEW ZEALAND Villa Maria Estate Esk Valley Nobilo Mud House Leftfield AUSTRALIA Hardys Banrock Station McWilliams Hanwood Estate Evans & Tate CALIFORNIA Barefoot Gallo Family Vineyards Dark Horse Apothic Geyser Peak Mondavi Woodbridge

CHILE Errazuriz Caliterra Gato Negro 35 South Acon Cagua Montes La Palma Fresita ARGENTINA Nicholas Catena Argento La Celia SOUTH AFRICA Boschendal Tall Horse Douglas Green FRANCE Cordier Mestrezat Chateau La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Guy Saget Louis Bernard Louis Jadot GERMANY Three Princes ITALY Orsola Prosecco Cinzano Prosecco Bolla Prosecco Canti Villa Lanata Antinori Cantine Settesoli Gruppo Italiano Vini SPAIN Faustino Raimat Legaris Bodegas Campillo Señorio De Labarta Pleyadas Codorniu Cava Champagne Laurent Perrier Alfred Gratien Piper Heidsieck twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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MUSGRAVE MARKETPLACE NI Head Office 1-15 Dargan Crescent Duncrue Road Belfast BT3 9HJ Tel: 028 9078 4800 Email: marketplace@musgrave.co.uk Web: www.musgravemarketplace.co.uk Personnel: Wholesale Director: Trevor Magill Wholesale Sales Manager NI: Tom Kinnier Foodservice Sales Manager: Richard Mayne Commercial Manager: Neil Donnelly Type of Business: Musgrave MarketPlace is Northern Ireland’s leading wholesale supplier to retail, foodservice and SME businesses. We are committed to offering our customers the best in value, the widest most appropriate ranges and unparalleled customer service.

Main Brands: Musgrave MarketPlace, and DayToday Product Ranges: Musgrave Excellence Musgrave Professional SmartBuy Butchers Select Simply Meat

OSBORNE KING Address: The Metro Building, 6-9 Donegall Square South, Belfast, BT1 5JA Tel: 028 9027 0000 Fax: 028 9027 0011 Email: property@osborneking.com Web: www.osborneking.com Type of Business: Commercial Property Consultants Licensed and Leisure Team: Director: Mark Carron Tel: 028 9027 0016 E-Mail: mark.carron@osborneking.com Director: Martin McGreevy T: 028 9027 0042 E-Mail: martin.mcgreevy@osborneking.com Senior Surveyor: Thomas Osborne T: 028 9027 0036 E-Mail: thomas.osborne@osborneking.com Company Information: Osborne King are the largest independent commercial property consultants in Northern Ireland with a specialist team dealing with the sale, acquisition and valuation of pubs, hotels, liquor licences and restaurants throughout the province. We act on behalf of a variety of clients and have a large database of potential buyers which has established our firm as the foremost licensed trade specialists. As a result Osborne King’s licensed and leisure team conducted a significant level of sales and acquisitions throughout 2016. With more opportunities to come to the market in 2017 we are happy to discuss any requirements you may have.

Products and services: Our dedicated Licensed & Leisure Team offers a comprehensive range of services to include sales, acquisitions, lettings, valuations and rating advice. We also provide the full range of services in relation to all aspects of commercial property, including consultancy, agency, investment, valuation, property management and regular auctions.

Rating Revaluation 2015: All commercial property rates in Northern Ireland have been re-assessed with the new values having come into effect as of 1st April 2015. Osborne King act on behalf of clients within the licensed trade providing rating advice and preparing and lodging appeals.

For all your commercial property requirements contact Osborne King

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

PHILIP RUSSELL LIMITED Alanbrooke Road Castlereagh Ind. Estate Belfast BT6 9PR Freephone: 0800 7833215 Tel: 028 9079 0444 Fax: 028 9070 7750 E-mail: salesoffice@philiprussell.com Company Chairman: Paul Hunt Managing Director: Robert Davis General Manager: Michael Barnes Type of Business: Beer, wines, spirits and soft drinks distributor Product: Spirits: High Commissioner Svenzka Glens Vodka Glens Platinum Vodka Glens Gin Glens White Rum Rolov V-Kat Cactus Jack’s Carthy’s Country Cream Messer Schmitt Angels Peach Schnapps Cococariba Veroni Amaretto Xambuxo De Lange Napoleon Brandy Cockburns Port San Miguel San Miguel Fresca Carlsberg Export Carlsberg Citrus Carlsberg Special Tuborg Holsten Pils WKD Brothers Cider Somersby Cider Frosty Jacks Cider Wines Australia: Oxford Landing, The Four Growers, Yalumba Y Series California: Echo Falls, Paul Masson, Turner Road New Zealand: Oyster Bay, Waipara Hills Chile: Santa Helena, Raco France: Fat Bastard Spain: Marques Del Atrio Portugal: Mateus Rose Germany: Black Tower, Weight Watchers Multi Country: Stowells Light: Echo Falls Fruit Fusion, B by Black Tower Sparkling: Corte Viola JANUARY HRNI • 77

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TENNENT’S NI LTD ROBERT ROBERTS

PROXIMO UK Patrick Morgan Regional Sales Manager Tel: 077 341 280 48 Email: pmorgan@proximospirits.co.uk Web: www.proximospirits.co.uk Type of Business: Distributor of Premium Spirits Product: Irish Whiskey: Bushmills Original, Black Bush, Bushmills 10 year old Malt Whiskey, Bushmills 16 year old Malt Whiskey, Bushmills 21 year old Malt Whiskey Tequila: Jose Cuervo Especial, Jose Cuervo Tradicional, 1800 Reposado, 1800 Anejo, 1800 Silver Rum: The Kraken Black Spiced Rum Gin: Boodle’s British Gin, Boodles Mulberry Gin American Whiskey: Tin Cup Virginia Black

78 • HRNI JANUARY

10 Flush Park, Lisburn, Co. Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@robt-roberts.com Web: www.robt-roberts.co.uk Type of Business: Tea & Coffee Manufacturer & Distributor Personnel/Contacts: Managing Director: Gareth Bradley Foodservice Sales Manager: Mark Austin Products and Services: Robert Roberts have been hand roasting Coffee & blending tea in Ireland since 1905. Consistent winners of industry leading accolade The Great Taste Awards for the 7 years running for outstanding quality.

At Robert Roberts, we provide a wide range of tea, coffee and related beverage products along with an extensive range of machinery to suit individual customer requirements. In addition, we provide all customers with specialist staff training along with technical and maintenance support service.

Hawthorn House 15 Dargan Road Belfast BT3 9LS Customer Service: 0800 66 55 22 Email: customersupport@candcgroup.com Customer Service Fax: 028 95 95 2103 Head Office (Switchboard): 028 95 95 2100 Type of Business: Drinks Manufacturer and Distributor Managing Director: Tom McCusker On Trade Sales Director: Jeff Tosh Off Trade Sales Director: Duncan Millar Brands supplied: Tennent’s Lager Clonmel 1650 Heverlee Roundstone Irish Ale Magners Original Cider Magners Light Magners Cloudy Lemon Magners Pear Magners Strawberry & Lime Corona Budweiser Stella Artois Beck’s Brahma Bass Estrella Menabrea Montano Hoegaarden Franziskaner Leffe Lowenbrau Spaten Whitewater Craft Range Pabst O&G Wines Odessa Vodka Squires Gin Tipperary Natural Mineral Water Finches JWV+

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

companyindex Fortified Wines: Mundie’s Tonic Wines: El Dorado Draught: Heineken, Murphy’s, Beamish, Tiger, Birra Moretti UNILEVER FOOD SOLUTIONS 20 Riverwalk, National Digital Park, Citywest Business Campus, Dublin 24 Postcode: D24 NR23 Tel: +353 (0) 1 291 4000 Web: www.ufs.com Facebook: www.facebook.com// UnileverFoodSolutionsIRE

UNITED WINE MERCHANTS Unit 5, Silverwood Business Park 70 Lurgan Road Craigavon BT66 6SY Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Website: www.unitedwines.co.uk

Type of Business: Catering Suppliers Names and Positions of Personnel: Jim Reeves: Customer Director Fergus Scully: National Account Manager Vincent Reddy: National Account Manager Rachel Bollands: Sales Manager Company Information: Unilever Food Solutions supply quality ingredients and services to the catering industry. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more.

We create ingredients that save precious prep time in the kitchen, without compromising on flavour or flair. We constantly provide ideas and inspiration that keep your menu fresh and exciting.

Products and services: Our trusted brands used by caterers all over the world include: KNORR, Hellmann’s, Colman’s, Flora, Stork, Summer County, Meadowland, Carte D’Or, Lyons tea and PG tips.

Managing Director: Martin McAuley Commercial: Ciara King (Non Agency brands)/Ciaran Meyler (Agency Brands) Head of Finance: Siobhan McSorley Operations Manager: John Davis Sales Manager: Ross Blackburn Products: Still Wines: Australia: McGuigan Wines (Black label, Reserve, Cellar Select, Signature, Bin Series, The Founders, MT) Peter Lehmann Wines (Wildcard, Art n Soul, Portrait) Tempus Two, Coldridge Estate, Shy Pig, Umber, Fruit Drop New Zealand: Branken Hill, The Crossings, Waka Taua Argentina: Dona Paula (Los Cardos & Estate), Beefsteak Club Malbec Chile: Santa Rita (Casa Real, Medalla Real, Reserva, Tres Medalas, 120), Indomita (Duette, Gran Reserva, Polero), Chilano South Africa: Nederburg, Drostdy Hof, Whale Caller France: Chanson, Langlois Château, Mas Lourel, Ropiteau, Guigal Spain: Marqués de Cáceres, Gran Vandema, Marques de la Concordia, Camina Italy: Sartori, Villa Mura, Monteguelfo, Parlare Italiano California: Riptide England: Botany Creek Ginger Wine: Crabbie’s Green Ginger Wine

Packaged Beers: Crabbie’s Alcoholic Ginger Beer, Crabbie’s Raspberry Ginger Beer, Tsingtao, Heineken, Zwyiec, Sol, Desperados, Tiger, Sagres, Birra Moretti, John Smiths, Fosters Ales: Abbot Ale, Hen’s Tooth, Strong Suffolk, Old Speckled Hen, Yardbird, Newcastle Brown Ale Cider: Savannah, Bulmers, Strongbow Vodka: Kulov Vodka, Red Square Vodka Whiskies: Scotch: MacArthur’s Malt: Old Pulteney, Speyburn, anCnoc, Balblair Gin: Caorunn, Coldstream, Whitley Neill Brandy: Jules Clairon Rum: Sangsom Thai Rum, Thompson’s Demerara Rum Premium Fermented Alcohol: Volkova Liqueurs: Orchards Schnapps, Marie Brizard Liqueurs, Sidekick Range, Stukaberg Herbal Schnapps, Kokomo Cream liqueurs: O’Neill’s Irish Country Cream, Irish Meadow Tequila: Don Cruzado Tequila Sambuca: Sambuca Di Cassini RTD’s: Red Square Reloaded, Red Square Ice, VS Sorted, Caribbean Twist Mineral Water: San Pellegrino, Acqua Panna

Non Alcoholic Wine: Eisberg Champagne/Sparkling Wine: Champagne Bollinger, Champagne Ayala, Marques de la Concordia Cava, Riondo Prosecco, McGuigan Black Label Sparkling, McGuigan Frizzante, Dona Paula Sauvage Blanc, Sartori Prosecco Sparkling Perry: Lambrini, Chaumet Port/Madiera: Taylors, Fonseca, Croft, Henrique’s & Henrique’s Madeira www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

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YINDEX • DRINKSDI N A P REC OM TO C • RY S IE •T R O RA T C DE RE I O D WOODFORD BOURNE RG E D A A 10 Flush Park, Lisburn, Co.Antrim, BT28 2DX

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Whiskies and Spirits Mitchell & Son Green Spot, Yellow Spot & Leoville Barton Whiskey.

Frapin Cognac – VS, VSOP, Vip Xo, Ch De Fontpinot.

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drinksdirectory Beers, Ales, Lagers & Stouts Abbot Ale UWM Adnams JMC Bavaria MCO Beamish Stout HKN Beck’s TNI Birra Moretti HKN Birra Moretti UWM Blue Moon MCO Boyne Brewhouse JMC Brahma TNI Budvar DNC Budvar NA DNC Budweiser DIA Budweiser TNI Carling MCO Carlsberg DIA Carlsberg Citrus PRL Carlsberg Export PRL Carlsberg Special PRL Cobra MCO Coors MCO Coors Light MCO Corona TNI Crabbie’s Alcoholic Ginger Beer UWM Crabbie’s Raspberry UWM Daura Damm DNC Daura Marzen DNC Desperados HKN Desperados UWM DNC Estrella Damm Fifth Quarter DNC Fosters UWM HKN Foster’s Lager Foxes Rock Handcrafted Irish Ales JMC Franciscan Well MCO Franziskaner TNI Grolsch MCO Guinness DIA Guinness Dublin Porter DIA Guinness Dublin Porter DIA Guinness Extra Stout DIA Guinness Mid Strength DIA Guinness West Indies Porter DIA Harp DIA Heineken HKN Heineken UWM Hen’s Tooth UWM Hilden Brewery DNC Hillstown Brewery DNC Hoegaarden TNI PRL Holsten Pils Hop House 13 DIA Inedit DNC John Smiths UWM Kentucky Ales JMC Kronenbourg HKN Leffe TNI Lowenbrau TNI Menabrea TNI

ABBREVIATIONS...

Molson Canadian MCO Murphy’s Stout HKN Newcastle Brown Ale HKN Newcastle Brown Ale UWM Old Speckled Hen UWM Pravha MCO Sagres UWM PRL San Miguel San Miguel Fresca PRL Satzenbrau DIA MCO Sharp’s Atlantic Pale Ale Sharp’s Doom Bar MCO Sharp’s Pilsner MCO Sharp’s Wolf Rock MCO Singha MCO Smithwick’s DIA DIA Smithwick’s Blonde Smithwick’s Pale Ale DIA Sol HKN Sol UWM Spaten TNI Staropramen MCO TNI Stella Artois Strong Suffolk UWM Super Bock CTP Tennent’s Lager TNI Tiger UWM HKN Tiger Beer Tsingtao UWM Tuborg PRL TNI Whitewater Craft Range Yardbird UWM Yardsman DNC Zwyiec UWM Brandies, Cognacs & Armagnacs Courvoisier JMC De Lange Napoleon JMC De Lange Napoleon Brandy PRL E & J Gallo JMC Frapin Cognac Ch De Fontpinot WFB Frapin Cognac Vip Xo WFB Frapin Cognac VS WFB Frapin Cognac VSOP WFB Hennessy DBS Hine DNC Jamie 1 WFB Jules Clairon UWM Soberano DNC WFB Torres 10 Torres 20 WFB Torres Spiced Infusion WFB Champagnes & Sparkling Wines Alfred Gratien JMC Armand de Brignac DNC Belaire WFB JMC Bolla Prosecco Bottega DNC Botter DNC

DILLON BASS

BACARDI BROWN-FORMAN BRANDS

BBF

DRINKS INC

COCA-COLA HELLENIC

CCH

HEINEKEN

COUNTERPOINT

CTP

JAMES E MCCABE

DIA

MOLSON COORS

DIAGEO

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Calogera DNC UWM Champagne Ayala Champagne Bollinger UWM Cinzano Prosecco JMC Codorniu DNC WFB Conti D’Arco Prosecco Corte Viola PRL Dom Perignon DBS Dona Paula Sauvage Blanc UWM Georges Cartier DNC Gran Bach DNC Krug DBS JMC Laurent Perrier Louis Dornier DNC Marques de la Concordia Cava UWM Martini Asti BBF Martini Prosecco BBF Martini Rose BBF McGuigan Black Label Sparkling UWM McGuigan Frizzante UWM Misiones DNC DBS Moët & Chandon Mumm WFB JMC Orsola Prosecco Pannier WFB WFB Perrier Jouet Piper Heidsieck JMC Pol Roger DNC Pommery DNC Prosecco d’Maria DNC Riondo Prosecco UWM Sacred Heart DNC Sartori Prosecco UWM Segura Viudas WFB Tattinger CTP DBS Veuve Clicquot Yellowglen Pink DNC Ciders & Perries Älska Swedish Cider JMC Armagh Cider JMC Brothers Cider PRL Bulmers UWM HKN Bulmers Original Carling Cider MCO Chaumet UWM Frosty Jacks Cider PRL Jacques Fruit Cider HKN Lambrini UWM Mac Ivors DNC Magners Cloudy Lemon TNI Magners DIA Magners Light TNI Magners Original Cider TNI Magners Pear TNI Magners Strawberry & Lime TNI Montano TNI Old Mout Cider HKN Rekorderlig MCO Savanna Dry UWM

DBS

PHILIP RUSSELL LTD

DNC

PROXIMO UK

PRL

HKN

TENNENT’S NI

JMC

UNITED WINE MERCHANTS

UWM

MCO

WOODFORD BOURNE

WFB

PXO TNI

JANUARY HRNI • 81

drinksdirectory Somersby Cider PRL Strongbow DIA Strongbow HKN Strongbow UWM Strongbow Draught DIA Woodpecker HKN Draught Bass TNI Beamish UWM Beck’s TNI Birra Moretti UWM Blue Moon MCO Budweiser DIA Carling MCO Carling Cider MCO Carlsberg DIA Clonmel 1650 TNI Cobra MCO Coors MCO Coors Light MCO Estrella TNI Franciscan Well MCO Franziskaner TNI Grolsch MCO Guinness DIA Guinness Mid Strength DIA Harp DIA Heineken UWM Heverlee TNI Hoegaarden TNI Hop House 13 DIA Leffe TNI Lowenbrau TNI Magners Original Cider DIA Magners Original Cider TNI Menabrea TNI Murphy’s UWM Pabst TNI Pravha MCO Rekorderlig MCO Roundstone Irish Ale TNI Sharp’s Atlantic Pale Ale MCO Sharp’s Doom Bar MCO Sharp’s Pilsner MCO Sharp’s Wolf Rock MCO Smithwick’s DIA Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Spaten TNI Staropramen MCO Stella Artois TNI Strongbow DIA Tennent’s Lager TNI Tiger UWM Whitewater Craft Range TNI Energy Drinks Boost Energy BPM Energy

DNC CCH

ABBREVIATIONS...

Edge CTP Energise Energy CTP Monster CCH Powerade CCH Gins Adnams Copperhouse JMC Aviation DNC Beefeater DBS Bombay Sapphire Gin BBF Boodle’s British Gin PXO Boodles Mulberry PXO Bulldog JMC Caorunn UWM Coldstream UWM Cork Dry Gin DBS Daffy’s DNC Death’s Door DNC Dingle DNC Fifty Pounds DNC Glens Gin PRL Gordon’s DIA Ha’penny JMC Jawbox JMC London No.1 DNC Malfy JMC Oxley BBF Plymouth DBS Squires TNI Star of Bombay Gin BBF Tanqueray DIA Tanqueray No. Ten DIA Two Trees DNC Whitley Neill UWM Liqueurs, Shooters & Specilaities Aftershock JMC Agwa Coca DNC Angels Peach Schnapps PRL Aperol JMC Archers Peach Schnapps DIA Bailey’s DIA Bailey’s Chocolate Luxe DIA Benedictine BBF Bols Liqueurs JMC Cactus Jack’s PRL Campari JMC Carthy’s Country Cream PRL Chambord BBF Cococariba PRL Cola Cubed DNC De Kuyper DBS Derry’s Irish Country Cream DNC Drambuie JMC Galliano JMC Glayva JMC Goldschlager DIA Irish Meadow UWM Irish Mist JMC Jägermeister JMC

DILLON BASS

BACARDI BROWN-FORMAN BRANDS

BBF

DRINKS INC

COCA-COLA HELLENIC

CCH

HEINEKEN

COUNTERPOINT

CTP

JAMES E MCCABE

DIA

MOLSON COORS

DIAGEO

82 • HRNI JANUARY

Kahlúa DBS Kokomo UWM Kräuter Herbal Schnapps DNC Leblon BBF Licor43 JMC Luxardo JMC Marie Brizard Liqueurs UWM Messer Schmitt PRL Mickey Finn Liquor DNC Midori JMC Monin Liqueurs DNC Nutron DNC O’Neill’s Irish Country Cream UWM Orchards Schnapps UWM Ouzo 12 JMC Pernod DBS Pimm’s No1 DIA Piranha Schnapps DNC Ramazzotti DBS Ricard DBS Sambuca Di Cassini UWM Sambuca Romano DIA Sidekick Range UWM Sourz JMC St Germain Elderflower BBF Stukaberg Herbal Schnapps UWM Veroni Amaretto PRL Xambuxo PRL Packed Beers & Ciders Beck’s TNI Birra Moretti UWM Brahma TNI Budweiser TNI Carlsberg DIA Corona TNI UWM Crabbie’s Alcoholic Ginger Beer Crabbie’s Raspberry UWM Desperados UWM Fosters UWM Franziskaner TNI Guinness DIA Guinness Extra Stout DIA Guinness West Indies Porter DIA Harp DIA Heineken UWM Hoegaarden TNI Hop House 13 DIA John Smiths UWM Leffe TNI Lowenbrau TNI Magners Cloudy Lemon TNI Magners Light TNI Magners Original Cider TNI Magners Pear TNI Magners Strawberry & Lime TNI Menabrea TNI Montano TNI Pabst TNI Satzenbrau DIA

DBS

PHILIP RUSSELL LTD

DNC

PROXIMO UK

HKN

TENNENT’S NI

JMC

UNITED WINE MERCHANTS

UWM

MCO

WOODFORD BOURNE

WFB

twitter.com: @Hosp_ReviewNI

PRL PXO TNI

www.hospitalityreviewni.com

drinksdirectory Smithwick’s DIA Smithwick’s Blonde DIA Smithwick’s Pale Ale DIA Sol UWM Spaten TNI Sagres UWM Stella Artois TNI Tennent’s Lager TNI Tiger UWM Tsingtao UWM Whitewater Craft Range TNI Zwyiec UWM Ports, Sherries & Madeira Churchill’s Reserve DNC Churchill’s WFB Cockburns Port PRL Croft UWM Dow’s JMC Fonseca UWM Gonzalez Byass Sherries DNC Harveys JMC Henrique’s UWM Henrique’s Madeira UWM Quinta do Noval DNC Taylors UWM Warre’s JMC Winter’s Tale WFB

Bacardi Fuego BBF Bacardi Ocho Anos BBF Brugal JMC Bumbu WFB Captain Morgan DIA Captain Morgan White DIA Glens White Rum PRL Havana Club DBS Malibu DBS Oakheart BBF Ron de Jeremy DNC Ron Zacapa DIA Sangsom Thai Rum UWM The Kraken Black Spiced Rum PXO Thompson’s Demerara Rum UWM

DNC BBF BBF BBF

Soft Drinks, Waters & Mixers Acqua Panna UWM Ballygowan CTP Boost Energy DNC Britvic 55 CTP Britvic Juices CTP C&C CTP Cherry Coke CCH Club Mixers CTP Club Soft Drinks CTP Coca-Cola CCH Coca-Cola Life CCH Coca-Cola Zero Sugar Zero CCH Deep RiverRock CCH Diet Coke CCH Dr Pepper CCH Fanta Exotic CCH Fanta Lemon CCH Fanta Orange CCH Fentimans JMC Finches TNI Frobishers DNC Fruice Apple CCH Fruice Cranberry CCH Fruice Juicy Kids CCH Fruice Orange CCH Fruit Shoot CTP Funkin DNC J2O CTP JWV+ TNI Kia Ora Dilutes CCH Lilt CCH Mi Wadi CTP Monin Syrups DNC Nestea CCH Oasis CCH Pepsi CTP Pepsi Max CTP San Pellegrino UWM Schweppes CCH 7Up CTP 7Up Free CTP Sprite CCH Sprite Zero CCH

BACARDI BROWN-FORMAN BRANDS

BBF

DRINKS INC

COCA-COLA HELLENIC

CCH

HEINEKEN

COUNTERPOINT

CTP

JAMES E MCCABE

DIA

MOLSON COORS

Premium Fermented Alcohol Volkova UWM RTDS & Premix cans Bacardi Cuba Libre BBF Bacardi Mojito BBF Breezer Orange BBF Captain Morgan Pre-Mix Cans DIA Carribean Twist UWM Fat Frog DNC Gordon’s Pre-Mix Cans DIA Hooch DNC Hooper’s DNC Jack Daniel’s & Cola BBF Jack Daniel’s & Ginger BBF Parrot Bay Pouches DIA Red Square Ice UWM Red Square Reloaded UWM Smirnoff Double Black Ice DIA Smirnoff Ice DIA Smirnoff Pouches DIA Smirnoff Pre-Mix Cans DIA VS Sorted UWM West Coast Cooler DBS WKD PRL Rums Appleton Estate Bacardi Carta Blanca Bacardi Carta Negra Bacardi Carta Oro

ABBREVIATIONS...

DIAGEO

www.hospitalityreviewni.com

DILLON BASS

twitter.com: @Hosp_ReviewNI

Tanora CCH Thomas Henry CTP Tipperary Natural Mineral water TNI Voss Water DNC Tequilas Don Cruzado Tequila UWM 1800 Anejo PXO 1800 Reposado PXO 1800 Silver PXO Jose Cuervo DIA Jose Cuervo Especial PXO Jose Cuervo Tradicional PXO Olmeca DBS Patron Anejo BBF Patron Reposado BBF Patron Silver BBF Patron XO Cafe BBF Vermouths & Fortified Wines Buckfast Tonic Wine JMC Cinzano JMC El Dorado UWM Martini Bianco BBF Martini Extra Dry BBF Martini Rosso BBF Mundie’s UWM Noilly Prat Dry BBF Vodkas Absolut DBS Belvedere DBS Boru JMC Ciroc DIA Dingle DNC Eristoff BBF Finlandia BBF Finlandia Cranberry BBF Finlandia Grapefruit BBF Finlandia Lime BBF Finlandia Mango BBF Glens Platinum Vodka PRL Glens Vodka PRL Green Apple Smirnoff DIA Grey Goose L’Orange BBF Grey Goose La Poire BBF Grey Goose Le Citron BBF Grey Goose L’Original BBF Huzzar DBS Ketel One DIA Ketel One Citroen DIA Kulov Vodka UWM Lime Smirnoff DIA Mamont DNC New Amsterdam JMC Nordoff DBS Odessa TNI Red Square Vodka UWM Rolov PRL Skyy JMC

DBS

PHILIP RUSSELL LTD

DNC

PROXIMO UK

PRL

HKN

TENNENT’S NI

JMC

UNITED WINE MERCHANTS

UWM

MCO

WOODFORD BOURNE

WFB

PXO TNI

JANUARY HRNI • 83

drinksdirectory Smirnoff Black DIA Smirnoff Blue DIA Smirnoff Gold DIA Smirnoff Red DIA Stolichnaya JMC Svenzka PRL Two Trees DNC V-Kat PRL Vladivar JMC Wyborowa DBS Whiskeys, Whiskies & Bourbons Aberfeldy BBF Aberlour DBS anCnoc UWM Balblair UWM Ballentine’s DBS Bells DIA Black Bush PXO Bowmore 9 Y-O JMC Bulleit Bourbon DIA Bulleit Rye DIA Bushmills 10 year old Malt Whiskey PXO Bushmills 16 year old Malt Whiskey PXO Bushmills 21 year old Malt Whiskey PXO Bushmills Original PXO Canadian Club JMC Cardhu DIA DBS Chivas Regal Coleraine DBS Connemara Single Malt JMC Craigellachie BBF DBS Cream of the Barley Dewars BBF Drombeg DNC Four Roses DNC Gentleman Jack BBF Glenfarclas DNC High Commissioner PRL Highland Park 12 Y-O JMC Isle of Jura 10 Y-O JMC Jack Daniel’s Old No.7 BBF Jack Daniel’s Single Barrel BBF Jack Daniel’s Tennessee Fire BBF Jack Daniel’s Tennessee Honey BBF Jack Ryan DNC Jameson DBS Jim Beam Devil’s Cut JMC Jim Beam Double Oak JMC Jim Beam Family JMC Jim Beam Rye JMC Jim Beam Signature Craft JMC Johnnie Walker Black Label DIA Johnnie Walker Blue Label DIA Johnnie Walker Red Label DIA Kennedy DNC Laphroaig 10 Y-O JMC MacArthur’s UWM Maker’s Mark JMC Midleton DBS

ABBREVIATIONS...

Mitchell & Son Green Spot WFB Mitchell & Son Leoville Barton WFB Mitchell & Son Yellow Spot WFB Old Forester BBF Old Pulteney UWM Paddy DBS Powers DBS Redbreast DBS Singleton DIA Speyburn UWM Talisker DIA Teacher’s JMC Teeling DNC The Claymore JMC The Famous Grouse JMC The Pogues DNC The Quiet Man DNC Tin Cup PXO West Cork DNC Whyte & Mackay JMC Woodford Reserve BBF Wines (Alcohol Free) Eisberg UWM Santa Digna Sauvignon Blanc WFB Torres Natureo WFB Wines (Light) B by Black Tower Echo Falls Fruit Fusion

Wines (Argentina) Andean Malbec Reserve WFB Argento JMC Beef Steak DNC Beefsteak Club Malbac UWM Bodegas Septima DNC Dona Paula Estate UWM Dona Paula Los Cardos UWM Etchart DBS Finca del Alta WFB Graffigna DBS La Celia JMC Nicholas Catena JMC Tamari DNC Trivento DNC Wines (Australia) Angus the Bull DNC Ass Kisser DNC Auction House DNC Banrock Station JMC Chocolate Box DNC Coldridge Estate UWM Deakin Estate WFB Duck Duck Goose DNC Evans & Tate JMC Fruit Drop UWM Hanwood Estate JMC Hardys JMC

DILLON BASS

BACARDI BROWN-FORMAN BRANDS

BBF

DRINKS INC

COCA-COLA HELLENIC

CCH

HEINEKEN

COUNTERPOINT

CTP

JAMES E MCCABE

DIA

MOLSON COORS

DIAGEO

84 • HRNI JANUARY

PRL PRL

Jack Duggan WFB Jacob’s Creek DBS Kelly’s Gang CTP Kelly’s Patch CTP Lindeman’s WFB McGuigan Bin Series UWM McGuigan Black label UWM McGuigan Cellar Select UWM McGuigan Reserve UWM McGuigan Signature UWM McGuigan The Founders UWM McWilliams JMC MT Collection (McGuigan/Torode) UWM Oxford Landing PRL Penfolds WFB Peter Lehmann Art n Soul UWM Peter Lehmann Portrait UWM Peter Lehmann Wildcard UWM Rocland Estate DNC Rosemount Meal Matchers WFB Rugger Hill DNC Shy Pig UWM Tempus Two UWM The Four Growers PRL The Gavel DNC The Gourmet DNC The Little Penguin DNC Umber UWM Wakefield WFB Wolf Blass WFB Wyndham Estate DBS Yalumba Y Series PRL Wines (Chile) Acon Cagua JMC Bodegas Centenarias DNC Caliterra JMC Chilano UWM Cielo CTP Concha y Toro DBS Cono Sur WFB Errazuriz JMC Fresita JMC Gato Negro JMC Indomita Duette UWM Indomita Gran Reserva UWM Indomita Polero UWM Insigne DNC Isla Negra DNC La Palma JMC Misiones de Rengo DNC Montes JMC Raco PRL Santa Helena PRL Santa Rita 120 UWM Santa Rita Casa Real UWM Santa Rita Medalla Real UWM Santa Rita Reserva UWM Santa Rita Tres Medalas UWM Santiano DNC

DBS

PHILIP RUSSELL LTD

DNC

PROXIMO UK

HKN

TENNENT’S NI

JMC

UNITED WINE MERCHANTS

UWM

MCO

WOODFORD BOURNE

WFB

twitter.com: @Hosp_ReviewNI

PRL PXO TNI

www.hospitalityreviewni.com

drinksdirectory Tarapaca DNC Terra Andina DNC Terramater CTP 35 South JMC Toltén DNC Tolva DNC Torres WFB Vina Carmen DNC Vina Maipo DNC Wines (England) Botany Creek

UWM

Wines (France) Barton & Guestier WFB Batisse DNC Bavarder DNC Belle Jardin DNC Bougrier JMC Cellier Des Samson JMC Chanson UWM Chapoutier WFB Chateau de la Ligne WFB Château du Cléray DNC Coccinelles DNC Cordier JMC Domaine Sainte Anne DNC Fat Bastard PRL Guigal UWM Guy Saget JMC Hugel Et Fils WFB Jean Durup Chablis JMC Joseph Drouhin DNC JP Chenet DNC La Chablisienne JMC Le Petit Courret DNC Langlois Château UWM L’Or du Sud CTP Louis Bernard JMC Louis Jadot JMC Mas Lourel UWM Mestrezat Chateau JMC Mommessin WFB Moreau WFB Ogier DNC Ropiteau UWM Rothschild DBS Thomas Barton WFB Wines (Germany) Black Tower Three Princes Weight Watchers

PRL JMC PRL

Wines (Italy) Antinori JMC Badia di Morona DNC Bolla DNC Botter DNC Ca del Lago DNC

ABBREVIATIONS...

JMC Canti Cantine Settesoli JMC Flavorelli DNC GIV WFB Gruppo Italiano Vini JMC La Deliziosa DNC MASI WFB Monteguelfo UWM Ornellaia WFB Parlare Italiano UWM Sartori UWM Solstice DNC Villa Lanata JMC Villa Mura UWM

Wines (Lebanon) Chateau Musar - Gaston Hochar

Wines (New Zealand) Brancott Estate DBS Branken Hill UWM Brightwater Bay DNC Esk Valley JMC Leftfield JMC Matua WFB Mud House JMC Nobilo JMC PRL Oyster Bay Saint Clair WFB Southern Lights WFB Southern Shore DNC Stoneleigh DBS The Crossings UWM The Horologist DNC The Long White DNC 2 Luc DNC Villa Maria Estate JMC Waipara Hills PRL Waka Tua UWM Whistling Track DNC

Wines (Portugal) Casal Mendes Mateus Rose

DILLON BASS BBF

DRINKS INC

COCA-COLA HELLENIC

CCH

HEINEKEN

COUNTERPOINT

CTP

JAMES E MCCABE

DIA

MOLSON COORS

www.hospitalityreviewni.com

WFB PRL

Wines (South Africa) Boschendal JMC Douglas Green JMC Drostdy Hof UWM Graham Beck WFB Hill View DNC Nederburg UWM Tall Horse JMC The Garden Route DNC Wagon Tree DNC Whale Caller UWM

BACARDI BROWN-FORMAN BRANDS

DIAGEO

WFB

twitter.com: @Hosp_ReviewNI

Wines (Spain) Anciano DNC Beronia DNC Bodegas Campillo JMC Camina UWM Campo Viejo DBS Codorniu Cava JMC Cune CTP El Domador del Fuego DNC Faustino JMC Gran Familia DNC Gran Vandema UWM Jean Leon WFB Legaris JMC Marqués de Cáceres UWM Marques de la Concordia UWM Marques de Riscal WFB Marques Del Atrio PRL Pleyadas JMC Raimat JMC Raimat DNC Señorio De Labarta JMC The Duke DNC Torres WFB Vanidade Albarino WFB Vina Pomal Rioja DNC Wines (USA) Apothic JMC Barefoot JMC Beringer WFB Blossom Hill DNC Dark Horse JMC Echo Falls PRL Gallo Family Vineyards JMC Geyser Peak JMC Jack Rabbit WFB Mondavi Woodbridge JMC O&G Wines TNI Paul Masson PRL Pink Fox CTP Riptide UWM Sutter Home DBS Turner Road PRL Whispering Hills DNC Wines (Rest of the World) Crabbie’s Green Ginger Wine UWM Frocks & Thrills DNC I Heart CTP Kissing Tree DNC Most Wanted DNC Road Trip DNC Stowells PRL Snacks Doritos CTP Nobby Nuts CTP Smiths CTP Walkers CTP

DBS

PHILIP RUSSELL LTD

DNC

PROXIMO UK

PRL

HKN

TENNENT’S NI

JMC

UNITED WINE MERCHANTS

UWM

MCO

WOODFORD BOURNE

WFB

PXO TNI

JANUARY HRNI • 85

tradeorganisations The Food Standards Agency Northern Ireland

LISBURN Co. Antrim BT28 1LA T: 028 9266 5230

10 A-C Clarendon Road Belfast BT1 3BG Tel: 028 9041 7700 Email: infofsani@foodstandards.gsi.gov.uk

Northern Ireland counties Kilpatrick House 38-54 High Street Ballymena Co. Antrim.

BT43 6DR T: 028 2563 3052

Food Standards Agency Northern Ireland was launched on 3 April 2000 and is accountable both to Parliament and the Northern Ireland Assembly. Its commitment is to improve food safety and standards and protect the health of the population in Northern Ireland in relation to food.

Website: www.food.gov.uk/northern-ireland

NIrCTO is part of HM Revenue & Customs (HMRC), established in July 2007 to help promote corporate inward investment and local business expansion in Northern Ireland.

They aim to achieve this by working closely with companies and their financial advisors, local government and regional economic development bodies.

Head of NI Corporate Tax Office: David Stewart

Excise & Customs Crownhill Court Tailyour Road Plymouth PL6 5BZ

Institute of Hospitality

For enquiries relating to importing, exporting and Customs Relief and general excise matters, including the production and movement of alcohol and tobacco products, hydrocarbon oils, betting and gaming duties, and environmental taxes.

Excise and Customs Helpline: 0845 010 9000 (Open 8.00 am to 8.00 pm Monday to Friday) Email enquiries: intenquiries@hmrc.gsi.gov. uk (Please include your VAT registration number if applicable and the name and postal address of your business.)

Postal enquiries: See address above.

(Please include your VAT registration number if applicable and the name and postal address of your business.)

National Registration Unit Portcullis House 21 India Street Glasgow G2 4PZ

HM Revenue and Customs Website: www.hmrc.gov.uk HM Revenue & Customs (HMRC) is responsible for the business of the former Inland Revenue and HM Customs & Excise. This includes collecting the bulk of tax revenue, as well as paying Tax Credits and Child Benefits.

Greater Belfast Office Beaufort House 31 Wellington Place BELFAST BT1 6BH T: 028 9053 2413 Lisburn Moira House 121 Hillsborough Road 86 • HRNI JANUARY

Applications for Excise registration, licensing or approval and notifications of cessation or change of business, should go to Portcullis House. Claims for drawback of Excise duty or alcoholic ingredients relief should go to the National Drawback Centre, also at Portcullis House as above.

Northern Ireland Corporate Tax Office (NIrCTO) Northern Ireland Corporate Tax Office Custom House Custom House Square Belfast BT1 3ET Tel: 03000 599 000

Trinity Court 34 West Street Sutton Surrey SM1 1SH Tel: 020 8661 4900 Email: info@instituteofhospitality.org The Institute of Hospitality (formerly HCIMA) is the internationally recognised professional body for managers and potential managers in the hospitality industry. For over 70 years, the Institute has been dedicated to promoting innovation, education, skills, and the highest professional management standards in the international hospitality, leisure and tourism industries. Institute members are individuals rather than companies.

Website: www.instituteofhospitality.org Northern Ireland Website: www.instituteofhospitalityni.co.uk Northern Ireland Branch Chairman: Michael Cafolla E: nichair@instituteofhospitality.org

Northern Ireland Federation of Clubs c/o B7 Portview Trade Centre 310 Newtownards Road Belfast BT4 1HE Tel: 028 9045 9864

The Northern Ireland Federation of Clubs (NIFC) exists to cater for the needs of private member non profit-making clubs in Northern Ireland, acting as a lobbying body in all matters related to legislation and regulations pertaining to clubs.

Website: www.nifederationofclubs.com Chairman: John Davidson Honorary Secretary: Bob McGlone twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tradeorganisations

Northern Ireland Hotels Federation

Sector Skills Council for the hospitality, passenger transport, travel and tourism industries and the standards setting body for retail.

The McCune Building, 1 Shore Road, Belfast BT15 3PG Tel: 028 9077 6635

The Northern Ireland Hotels Federation is a not-for-profit limited company, part of a history of hotel industry representation going back to 1922. Representing the hospitality sector in Northern Ireland, its main roles are identifying and reviewing issues affecting the industry and lobbying governments and the Northern Ireland Assembly on the economic and employment opportunities of tourism.

Membership is open to all NITB Registered Hotels and Guesthouses as well as suppliers to the wider industry.

Web: www.nihf.co.uk President: Ciaran O’Neill Chief Executive: Janice Gault E: janice@nihf.co.uk Twitter: twitter.com@nihf

Tourism Northern Ireland St Anne’s Court 59 North Street Belfast BT1 1NB Tel: 028 9023 1221 Web: www.tourismni.com Twitter: @nitouristboard Facebook: /discovernorthernireland Chief Executive Officer: John McGrillen

NITB’s mission is to build the value of tourism to the local economy with a vision to confidently and passionately champion the development and promotion of the Northern Ireland experience.

NITB is responsible for the development of tourism and the marketing of Northern Ireland as a tourist destination to domestic tourists, from within Northern Ireland, and to visitors from the Republic of Ireland. It is a nondepartmental public body of the Department of Enterprise, Trade and Investment and works closely with other tourism bodies to help develop the Northern Ireland visitor economy and to market Northern Ireland to incoming visitors.

www.hospitalityreviewni.com

People 1st

Hospitality House 11-59 High Road, London, N2 8AB Tel: 0203 074 1222 Email: info@people1st.co.uk Web: www.people1st.co.uk Director of NI: Roisin McKee NI Office: 028 9089 0313 Mobile: 07976 748678 Email: roisin.mckee@people1st.co.uk NI Office: Premier Business Centre 20 Adelaide Street, Belfast, BT2 8GB People 1st (www.people1st.co.uk) is the sector skills council for hospitality, passenger transport, travel and tourism and the standards setting body for retail.

Its role is to raise the productivity and professionalism of the tourism and visitor economy sector by helping employers tackle skills and recruitment needs. People 1st works with employers to set industry standards, ensure that quality development pathways are articulated and in place, and supports employers to maximise their training investment.

Food NI Limited Belfast Mills 71-75 Percy Street Belfast BT13 2HW Tel: 028 90 249 449 Email: info@nigoodfood.com Web: www.nigoodfood.com Facebook FoodNI Twitter @Food_NI Taste of Ulster (ToU) is a distinguished benchmark that promotes organisations which supply quality local food and service across all sectors of the Northern Ireland hospitality market. ToU inspects and accredits all of its members and only then can successful establishments enjoy the benefits of becoming a Taste of Ulster Member.

Website: www.nigoodfood.com Chairman: John Best Chief Executive Food NI: Michele Shirlow

The Portman Group

The Portman Group 20 Conduit Street London W1S 2XW Tel: 020 7290 1460 Email: info@portmangroup.org.uk

The Portman Group is supported by the UK’s leading drinks producers and is concerned solely with the social responsibility issues surrounding alcohol.

Its role is to encourage and challenge drinks producers to promote their products responsibly, mainly through operating the Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks; to show leadership on best practice in the area of alcohol social responsibility through the actions of member companies; and to speak on behalf of members on these issues to inform public opinion and policy.

Website: www.portmangroup.org.uk Chief Executive: David Poley Code Advisory Service: T: 020 7290 1460 E: advice@portmangroup.org.uk

twitter.com: @Hosp_ReviewNI

Tourism Ireland Limited Beresford House, 2 Beresford Road, Coleraine BT52 1GE T: 028 7035 9200 E-Mail: corporate.coleraine@tourismireland. com Web: www.tourismireland.com Chief Executive: Niall Gibbons Chairman: Brian Ambrose OBE Tourism Ireland is the organisation responsible for promoting Northern Ireland and the island of Ireland overseas as a leading holiday destination.

Tourism Ireland’s international website is www. discoverireland.com, which is rolling out in ten different language versions for 30+ markets around the world.

JANUARY HRNI • 87

tradeorganisations Local Council offices in Northern Ireland Antrim and Newtownabbey Borough Council, Antrim Civic Centre 50 Stiles Way Antrim BT41 2UB T: 028 9446 3113 Mossley Mill, Carnmoney Road North Newtownabbey BT36 5QA T: 028 9034 0000 W: www.antrimandnewtownabbey.gov.uk Ards and North Down Borough Council, Town Hall The Castle Bangor BT20 4BT T: 0300 013 3333 E: enquiries@ardsandnorthdown.gov.uk W: www.ardsandnorthdown.gov.uk Armagh City, Banbridge and Craigavon Borough Council, Craigavon Civic and Conference Centre PO Box 66 Lakeview Road Craigavon Co. Armagh BT64 1AL T: 0300 0300 900 E: info@armaghbanbridgecraigavon.gov.uk W: www.armaghbanbridgecraigavon.gov.uk Belfast City Council, Belfast City Hall Belfast BT1 5GS T: 028 9032 0202 E: generalenquiries@belfastcity.gov.uk W: www.belfastcity.gov.uk Causeway Coast and Glens Borough Council, Civic Headquarters Cloonavin 66 Portstewart Road Coleraine BT52 1EY T: 028 7034 7034 E: info@causewaycoastandglens.gov.uk W: www.causewaycoastandglens.gov.uk Derry City and Strabane District Council, Council offices 98 Strand Road Derry BT48 7NN Council offices, 47 Derry Road 88 • HRNI JANUARY

Strabane BT82 8DY T: 028 7125 3253 E: info@derrycityandstrabanedistrict.com W: www.derrystrabane.com Fermanagh and Omagh District Council, The Townhall 2 Townhall Street Enniskillen Co. Fermanagh BT74 7BA The Grange Mountjoy Road Omagh Co. Tyrone BT79 7BL T: 0300 303 1777 E: info@fermanaghomagh.com W: www.fermanaghomagh.com Lisburn and Castlereagh City Council, Island Civic Centre Lagan Valley Island The Island Lisburn BT27 4RL T: 028 9250 9250 E: enquiries@lisburncastlereagh.gov.uk W: www.lisburncastlereagh.gov.uk Mid and East Antrim Borough Council, The Braid 1-29 Bridge Street Ballymena BT43 5EJ T: 0300 124 5000 E: enquiries@midandeastantrim.gov.uk W: www.midandeastantrim.gov.uk Mid Ulster District Council, Dungannon Office Circular Road Dungannon BT71 6DT Magherafelt Office Ballyronan Road Magherafelt BT45 6EN Cookstown Office Burn Road Cookstown BT80 8DT T: 0300 013 2132 E: info@midulstercouncil.org W: www.midulstercouncil.org Newry, Mourne and Down District Council, District Council Offices O’Hagan House

Monaghan Row Newry BT35 8DJ T: (Council) 0300 013 2233 (Planning) 0300 200 7830 E: info@nmandd.org W: www.newrymournedown.org

Northern Ireland Court Service Antrim Court Office The Courthouse 30 Castle Way Antrim BT41 4AQ T: 030 0200 7812 F: 028 9448 3160 E: antrimcourthouse@courtsni.gov.uk Armagh Court Office The Courthouse The Mall Armagh BT61 9DJ T: 030 0200 7812 F: 028 3752 1876 E: armaghcourthouse@courtsni.gov.uk Ballymena Court Office The Courthouse Albert Place Ballymena BT43 6DY T: 030 0200 7812 F: 028 2566 7977 E: ballymenacourthouse@courtsni.gov.uk Belfast Combined Courts Laganside Courts Oxford Street Belfast BT1 3LL T: 030 0200 7812 F: 028 9041 2283 E: csmlaganside@courtsni.gov.uk Coleraine Court Office The Courthouse 46A Mountsandel Road Coleraine BT52 1NY T: 030 0200 7812 F: 028 7035 9376 E: colerainecourthouse@courtsni.gov.uk Craigavon Court Office The Courthouse Central Way Craigavon BT64 1AP T: 030 0200 7812 F: 028 3831 4341 E: craigavoncourthouse@courtsni.gov.uk Downpatrick Court Office The Courthouse English Street Downpatrick BT30 6AB twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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JANUARY HRNI • 89

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AMUSEMENT & LEISURE

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FEBRUARY 2017 Deadline: Editorial: 30th December 2016 Contact: Alyson Magee T: 028 9026 4268 e: a.magee@independentmagazinesni.co.uk Advertising: 6th January 2017 e: m.glover@independentmagazinesni.co.uk Contact: Mark Glover T: 028 9026 4266 JANUARY HRNI • 91

DRINKS DISTRIBUTORS

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

COUNTRy DIRECTOR, DIAGEO NORTHERN IRELAND: Jorge Lopes TyPE OF BUSINESS: Drinks manufacturer and distributor CUSTOMER SERVICES:

084 5601 4649 DRAUGHT BEER AND CIDER: Guinness, Guinness Dublin Porter, Guinness Mid Strength, Budweiser, Carlsberg, Harp, Hop House 13, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde, Warsteiner, Strongbow, Magners PACKED BEERS AND CIDER: Carlsberg, Guinness, Guinness Golden Ale, Guinness Original Extra Stout, Guinness West Indies Porter, Hop House 13, Harp, Satzenbrau, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde & Seasonal Brews VODKA: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Smirnoff Gold, Ciroc, Ketel One WHISKIES: Bells, Johnnie Walker Classic Malts, Talisker, Bulleit Bourbon, Bulleit Rye, Cardhu, The Singleton GIN: Gordon’s, Tanqueray, Tanqueray No.Ten CREAM LIQUEUR: Bailey’s RUM: Captain Morgan, Ron Zacapa OTHER SPIRITS: Archers Peach Schnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Jose Cuervo RTD’S & PRE MIx CANS: Smirnoff Ice, Smirnoff Double Black Ice, Smirnoff, Captain Morgan & Gordons Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

92 • HRNI JANUARY

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DRINKS DISTRIBUTORS

NI Key Accounts Manager: Phil Maguire NI Sales Representatives: Chris Mills & Maura Bradshaw

BRANDS: Beer Heineken, Foster’s Lager, Tiger Beer, Desperados, Sol, Bira Moretti, Kronenbourg Stout & Ale Beamish Stout, Murphy’s Stout, Newcastle Brown Ale Cider Strongbow, Bulmers Original, Woodpecker, Jacques Fruit Cider, Old Mout Cider

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

review

NI

review

NI

The VOICE

of Northern Ireland’s catering , licensing and tourism industry drinksnew

review NI

s 2016

m and touris

SEPTEMBER

licensing

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catering,

2016

Ireland’s

NOVEMBER

ern E of North

The VOIC

NEXT ISSUE...

FEBRUARY 2017 Deadline: Editorial: 30th December 2016 Contact: Alyson Magee T: 028 9026 4268 e: a.magee@independentmagazinesni.co.uk Advertising: 6th January 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

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CUSTOMER SERVICE CENTRE

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94 • HRNI JANUARY

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e: m.glover@independentmagazinesni.co.uk

ENERGY SUPPLIERS

FOODSERVICE

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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

JANUARY HRNI • 95

INDUSTRIAL CLEANING

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NEXT ISSUE...

FEBRUARY 2017 Deadline: Editorial: 30th December 2016 Contact: Alyson Magee T: 028 9026 4268 e: a.magee@independentmagzinesni.co.uk Advertising: 6th January 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS and tourism industry industry catering, licensing Northern Ireland’s The VOICE of

NI review

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The VOICE

of Northern Ireland’s catering , licensing and tourism industry drinksnew

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s 2016

m and touris

SEPTEMBER

licensing

OCTOBER 2016

catering,

2016

Ireland’s

NOVEMBER

ern E of North

The VOIC

NEXT ISSUE...

FEBRUARY 2017 Deadline: Editorial: 30th December 2016 Contact: Alyson Magee T: 028 9026 4268 e: a.magee@independentmagazinesni.co.uk Advertising: 6th January 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk

96 • HRNI JANUARY

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property coNsUltaNts

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NEXT ISSUE...

FEBRUARY 2017 Deadline: Editorial: 30th December 2016 Contact: Alyson Magee T: 028 9026 4268 e: a.magee@independentmagazinesni.co.uk Advertising: 6th January 2017 Contact: Mark Glover T: 028 9026 4266 e: m.glover@independentmagazinesni.co.uk Whether you’re a hotel, restaurant, pub or contract catering business, we can recruit the prime chef for you.

Upholstery specialists

Burns Upholstery

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Our Services include the re-upholstery of: Suites, Bars, Hotels, Restaurants, Office Seating, Cinemas and Hospitals.

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T: 02890 28 66 00

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JANUARY HRNI • 97

q&a

The Last Word • NAME : MICHELLE DOOGAN • COMPANY : DIAGEO NI • JOB TITLE : ON TRADE SALES EXECUTIVE

ALBUM CURRENTLY LISTENING TO: The Chain Smokers FAVOURITE BAND: Coldplay LAST BOOK READ: The Girl on the Train FAVOURITE CELEBRITY: Victoria Beckham

SOCIAL:

FAVOURITE FOOD: Thai LAST HOTEL YOU STAYED AT: The Slieve Russell LAST BAR/NIGHTCLUB YOU VISITED: Sweet Afton FAVOURITE PLACE IN WORLD: Verona, Italy INDOOR CONCERT OR FESTIVAL: Bruce Springsteen – Madison Square Garden LAST HOLIDAY: New York

DRINKS:

FAVOURITE HOT DRINK: Bulleit Bourbon Winter Warmer FAVOURITE SOFT DRINK: Cloudy Lemonade BEER OR CIDER: Hop House 13 WHITE OR RED WINE: Rose WHISKEY OR BRANDY: Bulleit Bourbon GIN OR VODKA: Ketel One Vodka COCKTAILS OR BUBBLY: Cocktail - Ketel One Dutch Mule WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Victoria Beckham, Sean Muldoon of The Dead Rabbit, Michelle Obama and Tom Bulleit of Bulleit Bourbon.

HOW LONG HAVE YOU BEEN IN THIS ROLE? 15 months

“

When life hands you lemons, crack open the gin.”

DESCRIBE A TYPICAL DAY? Busy and varied! My days involve anything from customer visits, cocktail list development and staff training to new business proposals and delivering Diageo brand passion training sessions.

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Cameron Diaz WHAT IS YOUR IDEAL JOB? Diageo World Class Spirits Brand Ambassador

WHAT WAS YOUR FIRST JOB? Interior designer

FAVOURITE QUOTE: “When life hands you lemons, crack open the gin.”

ENTERTAINMENT:

INSPIRATION IN YOUR LIFE? My manager Paddy McKenna

FAVOURITE TV SHOW: Bar Rescue FAVOURITE FILM: Dirty Dancing 98 • HRNI JANUARY

ONE ITEM YOU COULDN’T LIVE WITHOUT? My copper cocktail shaker

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Learn something new every day. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

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