Hospitality Review March 2015 by Helen Wright

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MARCH 2015

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

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YEARBOOK HRNI â&#x20AC;˘ ??

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USE YOUR LOAF: Loaf Catering is blazing a trail for social enterprise in the local hospitality sector, running four cafés and an outside catering business in greater Belfast, and using its profits to help people with barriers to employment and learning.

WHEN ULURU MET EMERSONS: The acclaimed Armagh restaurant has found a new home as part of the Emersons redevelopment, and has exciting plans for the future as well as developing ready meals for the popular local supermarket.

14-15

PATTERSON FOR PUBS: The Derg Arms’ Olga Patterson has been named as the new chair of Pubs of Ulster, and hopes to bring to the role the enthusiasm and wealth of ideas which have helped transform her family pub into a thriving rural venue. Plus see pages 25-28 for the latest news on Pubs of Ulster’s campaign to Cut VAT.

CRAFT CONNOISSEURS: Craft beer is a burgeoning trend in Northern Ireland, and even an asset to tourism, with new brands like Finn drawing on their local heritage and craft appeal. Clonmel 1650 has meanwhile picked up the International Keg Lager Gold Medal, while Coors Light is going from strength to strength.

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SECTOR SUMMIT: Find out what the Northern Ireland Hotels Federation has planned for its Tourism Summit to be held on March 20. Keynote speakers will include futurist Rohit Talwar, Ufi Ibrahim of the British Hospitality Association and travel writer Pol O Conghaile.

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MARCH HRNI • 3

editor’scomment

Confidence Airports holding out for and Air Passenger Duty reduction innovation A common theme across this month’s HRNI is the number of featured venues doing new and exciting things outside of Belfast. While Belfast’s post-recessionary revival has been well documented, confidence and innovation also appears to be gaining momentum across Northern Ireland from Uluru’s stunning new site in Armagh, to Ardtara Country House near Maghera (head chef Eddie Attwell is featured is this month’s Crossgar Pallas chef profile). A Downpatrick pub, Murphy’s, is this month’s Bacardi Bar, and publicans from Portrush (Kiwi’s Brew Bar) to Newcastle (The Anchor Bar) offer their advice on tapping into the burgeoning craft beer market. Pubs of Ulster’s new chair Olga Patterson, meanwhile, runs a popular venue, The Derg Arms in Castlederg and advocates diversification as the recipe for success for rural businesses. Finally, a more positive outlook appears to be on the horizon across the hospitality trade.

Editor:

Alyson Magee

Arlene Foster

Graham Keddie

orthern Ireland’s main airports, Belfast International and George Best Belfast City, are still hopeful of a reduction in Air Passenger Duty Brian Ambrose (APD), despite the Government’s rejection of its full abolition following publication of an Economic Impact Assessment report by the Northern Ireland Centre for Economic Policy (NICEP). Trade Minister Arlene Foster and Finance Minister Simon Hamilton published the report, which is based on a detailed economic assessment on the impact of air passenger pricing including short haul APD, earlier this month. “The central conclusion from the report is that, when the cost to the public finances in Northern Ireland is taken into consideration, APD is not considered to be a strong economic development tool,” said Foster. “The NICEP report identifies that full abolition of APD would be unlikely to deliver a positive net benefit to the local economy and, while there could potentially be a small positive economic impact resulting from a reduction in the rate of APD, this depends on the scale of the cost to the public finances, which could be larger than assumed. “The report also highlights that targeted interventions, such as that currently being offered through the UK Regional Air Connectivity Fund, have the potential to present more appropriate options for securing economic benefits. I have asked my officials to monitor the outworkings of applications to the

UK fund and to scope the potential for a specific Northern Ireland air route development fund.” While welcoming the report as the first step in a process to address a serious issue, Brian Ambrose, chief executive of George Best Belfast City Airport, said: “Ignoring the realities of the current situation simply isn’t an option - Northern Ireland is losing out. “I believe there is potential in both a 50% reduction in APD and an Air Route Development Fund and will be working with the Executive to explore these options further.” Belfast International Airport was, meanwhile, more vocal in its disappointment. “This report fails to acknowledge the blatant and unique geographic challenge faced by Northern Ireland in UK terms, ironically at a time when both Scotland and Wales are pressing their case to have powers over Air Passenger Duty devolved,” said Graham Keddie, managing director of Belfast International Airport. “The Dublin government, in keeping with other national governments across the length and breadth of Europe, has recognised the economic folly of taxing travellers and visitors, and has taken timely steps to remove air tax and radically reduce other taxes on the hospitality sector. Furthermore, Dublin vividly recognises the opportunity which the continued air tax levy in Northern Ireland offers them to grow business directly to Northern Ireland’s economic detriment. “Northern Ireland needs direct access from the outside world. If visitors do not touch down on our runways, by definition they spend much less of their overall time in the region. This results in thousands of jobs in the air transport and hospitality sectors being jeopardised or simply not realised. “We know there are airlines with available aircraft who will move swiftly to grow our network of direct air services, offering highly attractive fares to encourage international visitors to experience Northern Ireland.” APD will no longer apply to children under 12, UK-wide, from May.

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributors: John Ferris, Peter Bolan, Chris Brown Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer. Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210. Contact: nicoladaly@greerpublications.com. Tel: 028 9078 3234 / alysonmagee@greerpublications.com. Tel: 028 9078 3246 The Review is the official publication for: Pubs of 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: Mandy Patrick MBE Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster or the NIHF.

4 • HRNI MARCH

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New Saint Patrick’s Way pilgrim trail opens A

new pilgrim walking trail linking key Patrician and Christian Heritage sites from Armagh to Downpatrick was launched at Navan Fort in Armagh earlier this month. Supported by Tourism NI in conjunction with Armagh, Down, Banbridge and Newry and Mourne District councils, the trail offers an 82mile pilgrim walk highlighting the life, landscape and legacy of St Patrick. Seasoned pilgrim walker, Alan Graham, who has completed classic trails in the Alps and has frequently walked the Camino de Santiago in Spain, approached Tourism NI with a vision for a Pilgrim walk based on the theme of Saint Patrick. His dream was turned into a reality as he set off from Navan Fort to experience the

route for himself. “Tourism NI has been working closely with Alan and the local councils to capitalise on one of our unique assets, Saint Patrick, and develop an authentic trail which will bring a new pilgrim offer to Northern Ireland,” said Laura McCorry, director of Product Development at Tourism NI. “The St Patrick’s Way Pilgrim Walk will showcase the scenic beauty of the area and its reputation as an attractive tourist destination, whilst ensuring that pilgrims and visitors alike get the best from their activity.” A Pilgrim’s Passport which includes a map of the trail is available at Navan Fort and local visitor information centres to guide walkers along the signposted route.

Calvin Harris to headline Tennent’s Vital 2015

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Launch event for Belfast Waterfront expansion held in Brussels

ennent’s Lager and MCD have named superstar DJ Calvin Harris as the headline act at Tennent’s Vital 2015 on Saturday, August 29. Fans can get their hands on tickets for the concert, which will also feature special guests Ellie Goulding, John Newman, Disciples and Burns, from March 6 with access to fans of Tennent’s Vital on Facebook available a day earlier. This year’s Tennent’s Vital line-up is shaping up to be a musical collective, with long-time collaborators Calvin Harris and Ellie Goulding having worked with the rest of the bill throughout their careers – Calvin Harris’ successful recordings with John Newman are proven chart successes, while BURNS featured on the re-release of Ellie Goulding’s album and secured a coveted support slot on Harris’ UK tour. “We’re thrilled to announce the first acts for Tennent’s Vital 2015, and it’s shaping up to be an exciting line-up,” said Sarah Shimmons, beer marketing manager for Tennent’s NI. “Calvin Harris is undoubtedly one of the biggest and most in demand DJs in the world, with an incredible live show and back catalogue. We’re already looking forward to summer 2015 with this huge announcement, and we’re sure that the acts announced today will have phenomenal sets in store for the Tennent’s Vital fans at Boucher Road Playing Fields. “Since its return in 2011, Tennent’s Vital has sealed its place as the highlight of Northern Ireland’s music calendar and we’re delighted that our partners at MCD have secured another huge international act with a brilliant supporting line-up.” Tennent’s Vital 2014 saw a top line-up including The Killers, David Guetta, Steve Angello, Bastille and more play to tens of thousands of music fans at Boucher Road Playing Fields, and this year’s event will once again bring some of the best musical talent on the planet to Belfast over the August bank holiday weekend for an unforgettable festival experience. Calvin Harris

Launching the new trail at Navan Fort are Laura McCorry, Tourism NI director of Product Development and seasoned pilgrim walker, Alan Graham.

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Pictured are, from left, Geoff Fenlon, Belfast Waterfront Conference & Exhibition Centre; Danielle Neyts, Tourism Ireland; Lindsey Williamson, Visit Belfast; and Marianne De Visscher and Patricia Vanhassel, both KLM, at the Brussels launch.

ourism Ireland and Visit Belfast co-sponsored the recent European launch of the expansion of Belfast Waterfront Conference & Exhibition Centre (due to open in spring 2016) in Brussels. The event was attended by 20 influencers from international associations and agencies, as well as partners from Northern Ireland including Belfast Waterfront Conference & Exhibition Centre, Hastings Hotels, Titanic Belfast and Lough Erne Resort.

MARCH HRNI • 5

Foster launches

Circuit of Ireland Rally 2015 T

rade Minister Arlene Foster has highlighted the important role the Circuit of Ireland Rally plays in attracting more overseas visitors to Northern Ireland. Speaking at the launch of the 2015 event, the Minister said the rally’s billing as one of the FIA European Rally Championship’s (ERC) ‘flagship’ events would ensure that Northern Ireland’s tourism offering is presented to a wide audience. “Following on from the great success of last year’s event, the 2015 Circuit of Ireland Rally once more promises to deliver the very best in motorsport as Europe’s finest drivers compete on the most challenging roads in Northern Ireland,” she said. “The huge interest in the event presents an outstanding opportunity to showcase our beautiful landscapes and spectacular scenery to international visitors and television viewers alike. With an expected television audience of over 14 million people, we are perfectly placed to help raise the profile of Northern Ireland, both to those who come here to spectate, as well as to those tuning in around the world. “Blue riband sporting events such as these help visitors decide on Northern Ireland their choice of destination, whether they are outand-out rally fans or simply those looking to

Trade Minister Arlene Foster is pictured with, from left, Circuit of Ireland Ambassador Kris Meeke and Event Director Bobby Willis.

experience our wider tourist offering.” This year’s rally has been supported by the Tourism Northern Ireland Tourism Events Funding Programme. The fund aims to develop, attract and support events that are capable of generating substantial visitor expenditure, visitor numbers and those that can market Northern Ireland internationally. Tourism Ireland has also been working to capitalise on the promotional opportunities which rally coverage will create in European markets. Event qualifying for the 2015 International Circuit of Ireland Rally takes place on April 2, with competitive rallying on April 3-4 in counties Antrim and Down.

Colosseum, Sacré-Cœur and Grand Ole Opry join Global Greening lineup

ourism Ireland has announced the Colosseum in Rome, Sacré-Cœur Basilica in Paris and Grand Ole Opry in Nashville will go green for the first time ever for St Patrick’s Day this year, as part of the organisation’s sixth annual Global Greening initiative. Tourism Ireland’s annual Global Greening, which sees a host of major landmarks and iconic sites around the world turn green for St Patrick’s Day, has grown from Niall Gibbons, chief executive of Tourism Ireland, launches the 2015 strength to strength. Global Greening lineup celebrating Further sites going green for the first time include St Patrick’s Day. the famous Porte de Bourgogne in Bordeaux, the John Seigenthaler Pedestrian Bridge in Nashville, the Jumeirah Etihad Towers hotel in Abu Dhabi, the Town Halls of Munich and Bamberg, the National Sanctuary of Cristo Rei (Christ the King statue) in Lisbon, the Fram polar exploration ship in Oslo and the City Hall in Tbilisi. The new sites will join ‘old favourites’ which have gone green in previous years such as Niagara Falls (on both the US and Canadian sides), the London Eye, the Allianz Arena in Munich, the Leaning Tower of Pisa, Burj Al Arab hotel in Dubai, the Sky Tower in Auckland and the Christ the Redeemer statue in Rio de Janeiro. “The success of our Global Greening initiative is due in no small part to the great work that has been carried out across the world by Irish people down the generations and the deep spiritual connection that people everywhere feel to Ireland,” said Niall Gibbons, CEO of Tourism Ireland. “More than 70 million people around the world claim links to the island of Ireland and St Patrick’s Day is a truly unique opportunity to reconnect them with their heritage.”

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q&a

A Day in the

Life…

Geoff Kemps, business manager, James St. South

Favourite Quote:

Train people well enough so they can leave; treat them well enough so they don’t want to." by Geoff Kemps

WHAT IS YOUR CURRENT ROLE? Business manager for James Street South, The Bar + Grill and Hadskis, as well as the Cookery School. I took this role up in March 2014. WHAT IS YOUR BACKGROUND IN HOSPITALITY? I started working part-time in Ten Sq Hotel when I was studying at Queens, and that’s where I met Niall McKenna and my passion for food and service was born. Engineering degree completed, Niall then opened James St South and I was manager there for many years, working closely with Niall and his wife Joanne who taught me everything I know, and I’m still learning!

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WHAT DOES YOUR ROLE INVOLVE? My role now is to create and develop the best high performance team that Belfast has ever had. I also oversee the day-to-day running of the business. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best part of the job is being able to delight so many customers. I just love it when the restaurants, private dining and Cookery School are all running and we are in full swing! It is fantastic to lead such an enthusiastic and talented team, and I’m really excited about being involved with the new plans we have for the future. Worst part of the job is not having enough time in the day to get everything done that I want to get through. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY SECTOR? It’s a challenge for any business to maintain relevance while still providing great food and service every day. With the explosion in social media, it’s often difficult to keep track of everything, but we’re learning! GIVE US A BRIEF OUTLINE OF WHAT A TYPICAL DAY INVOLVES I usually get into to the office for 8am. Regular meetings with the managers are essential for communication, and I am also in daily contact with our PR company. Emails and meetings frequent the day, as well as networking and trying to get business through our doors. I like

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to get on the floor and speak with our regular customers and check in on each team every day. WHAT HAS BEEN THE PROUDEST MOMENT OF YOUR CAREER TO DATE? The proudest moment was last year when James St South won Best Restaurant in the Waitrose Good Food Guide and Niall and I went to London to collect the prize. We are the only privately-owned company in the UK to have all our restaurants featuring in the guide – a huge achievement and one that I’m really proud of. WHAT IS THE BEST THING ABOUT BEING INVOLVED WITH THE LOCAL HOSPITALITY INDUSTRY? Being part of such a fast-growing tourism destination is so exciting. Belfast is really establishing itself as having an incredible food offering and this is something we constantly work hard to promote in Ireland North and South, as well as England Scotland and Wales. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? My three dogs are the perfect distraction from work. A walk in the forest helps to take all the stress away! TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOW? I have a marine fish tank which takes up quite a lot of my spare time as they are difficult to look after but I find it very relaxing.

MARCH HRNI • 7

foodnews

Major conference places ‘Focus on Food’

Pictured at the event are, from left, Niall McKenna of James St South, Bill Wolsey of the Beannchor Group and James McGinn of the Europa Hotel.

elfast City Council hosted a major international conference last month, which placed the ‘Focus on Food’ and its importance

to the local tourism industry. More than 300 delegates attended the free one-day event at St George’s Market – organised by Belfast City Council in partnership with the Department of Agriculture and Rural Development (DARD), through its Northern Ireland Regional Food Programme, and the Northern Ireland Tourist Board (NITB). Food and drink is Northern Ireland’s biggest industry, valued at £4.5bn and employing more than 100,000 people with 60% of its produce exported abroad. In addition, according to the most recent edition of the Belfast Tourism Monitor, visitors spend an average of £60 per day on food during their stay in Belfast, resulting in an overall annual spend of more than £453m and a total economic impact of £553m. “It was a good chance for us to look at how far Belfast has come, but also gave major players the opportunity to share experiences, challenges and opportunities and to consider the long term development of food tourism here,” said Deputy Lord Mayor of Belfast Maire Hendron.

“Our speakers gave inspiration and ideas on how the industry can collaborate to create new visitor experiences; engaging producers, chefs and outlets to encourage more use of local produce in menus – and to reach out to more visitors to come and taste what Belfast and Northern Ireland has to offer”. ‘Focus on Food’ was hosted by the renowned food writer Xanthe Clay, with keynote speakers including award-winning writer and TV presenter James McIntosh, Fia Gulliksson, official food ambassador for the Swedish government and CEO of ‘Food In Action’, and author Joe Warwick. Other contributors included hotelier James McGinn, entrepreneur Bill Wolsey, restaurateur Niall McKenna and award-winning producer Peter Hannan, as well as representatives from Tourism Ireland, Tourism Northern Ireland and Food NI. The conference was followed by a special ‘Meet The Supplier’ event, at which those working in the local foodservice industry had the opportunity to meet with more than 30 top artisan producers.

Cancer Focus NI cookbook picks up top Gourmand cook book award C

ancer Focus NI’s new Keeping Well Cookbook for cancer patients has come top in the Northern Ireland heat of the prestigious Gourmand World Cookbook Awards. The unique cookbook has also been short-listed for the Best Health Book in the World and Best Charity Book in the World categories. The Gourmand Awards celebrate global cookbook and wine book publishing and feature many world renowned food writers each year. This is the first year there has been a Northern Ireland section. The Keeping Well Cookbook was written by former TV chef Jeanne Rankin and Cancer Focus NI staff members Deirdre Conlon and Niamh McDaid. It is packed with need-to-know tips to help cancer patients during treatment, with their recovery and to help them stay well in the future, and is also recommended for anyone who just wants to stay healthy. “Our aim was to write a book that would encourage cancer patients to try out simple recipes with tasty ingredients when they are feeling unwell,” said Deirdre Conlon, care services manager, Cancer Focus NI. “There are recipes for those who find it hard to swallow, spicy food for those who have lost their palate due to their cancer treatment, and energy boosting recipes. The most important thing is to keep up your strength, which may mean changing your diet. The information and recipes in our book help in a practical way to eat well and keep up energy levels.” Local chef and cultural food ambassador Emmett McCourt was, meanwhile, short-listed for Best Local Book and Best Culinary Travel Book in the World for Feast or Famine, a Culture Food Journey of the North West of Ireland. “The award creates an international opportunity to introduce our cultural food story to a global audience,” said McCourt. “To be a category winner and short-listed by the Gourmand World Cookbook Awards for best in the world, builds confidence in our fantastic food offering and gives us a unique opportunity to profile the region and grow its appeal as a world 8 • HRNI MARCH

class food destination.” Further nominees short-listed include: Best Chef Book in the World - Irish Pantry by Noel McMeel; Best Food Writing in the World - Dreams and Recipes 1904 – 1914 by Viola Dono; and Best Digital Food Website, Best Digital Food Institution and Best Culinary Travel in the World - NI Good Food/Taste of Ulster. An exhibition of local short-listed books - curated by James MacIntosh, winner of the Gourmand World Cookbook Award 2008 - is on display at the Linenhall Library, Belfast until June 30. The Gourmand Best in the World awards take place in June in Yantai, China.

The new Cancer Focus NI Keeping Well Cookbook for cancer patients, written by Niamh McDaid (left) and Deirdre Conlon (right), from the charity, along with former TV chef Jeanne Rankin, has won the Northern Ireland heat of the Gourmand World Cookbook awards and has been short-listed for the global final to be held in China later this year.

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foodnews

Foodservice trends for 2015 identified

he NPD Group, a provider of global information and advisory services, has identified the top trends it expects to drive the foodservice sector in 2015. They include: • Goodbye blind loyalty – consumers increasingly spoilt for choice will demand more if they’re to stay loyal. Winners in 2015 will present attention-grabbing new food/drink items, backed up by enhanced customer experience, technology, and increased and differentiating marketing activity. • Squeezed middle – the new appetite is for clarity of offering, with value and/ or premiumisation. Consumers will search out nimble operators with a clear ‘missionoriented’ offering. Winners in 2015 will focus on efficient and creative price and menu architecture; providing value for money and the opportunity to premiumise or trade-up – communicating this clearly to consumers. • Authenticity, freshness and transparency – communicating provenance and preparation. Consumers will be wary of ‘black box’

food, where preparation or provenance are hidden – consumers will want more transparency. Winners in 2015 will go back to basics, offering fresh and authentic quality ingredients, effectively communicating these attractive attributes to consumers, and opening up food prep areas where possible. • Healthy indulgence – the new ‘treat’. Consumers will increasingly no longer view ‘treating’ as just meaning processed and unhealthy food. Winners in 2015 will offer their customers the opportunity to treat themselves with new tastes and flavours from a wider range of fresh, natural and healthy cuisines. • Niche cuisine goes mainstream – ‘newness’ and street food over traditional fare. Consumers will look for new tastes, flavours, and foods, especially in large urban areas. Winners in 2015 will recognise the strong growth of fast casual dining and street food as a clear sign that consumers are willing to experiment with non-traditional food – if presented well.

Farry and Foster toast the new Diageo Academy E

mployment Minister Dr Stephen Farry and Trade Minister Arlene Foster launched the new Diageo Hospitality and Tourism Academy at the Stormont Hotel, Belfast earlier this month. The Academy is focused on creating training and work experience opportunities for 16 young people not in education, employment and training in the Belfast area, and will be delivered in partnership by Belfast Employment Minister Dr Stephen Farry and Trade Metropolitan College (Belfast Met), Minister Arlene Foster are pictured at the launch of the Diageo Hospitality and Tourism Academy Diageo Northern Ireland and Visit at the Stormont Hotel, Belfast with, back row from left, Liam Reid, Diageo Ireland; Gerry Belfast. Lennon, Visit Belfast; and Damian Duffy, Belfast “The hospitality sector is one of the Met. largest employers in Northern Ireland and skills development initiatives like this between the public and private sector are hugely encouraging as we look to create employment opportunities for young people,” said Farry. “The Academy provides a structured route and progression pathway to further education and offers young people the opportunity to gain employment in the growing hospitality and tourism sector and contribute to the growth of our local economy.” The Academy concept is based on the experience of the Department for Employment and Learning which has delivered similar academies with Belfast Met, and other employers such as Deloitte and PwC. Diageo (Ireland) delivered a similar concept in Dublin as part of its Learning for Life Programme.

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MARCH HRNI • 9

foodservice-training&support

Invest NI and Prince’s Trust help hospitality trainees find their feet Local entrepreneur ‘flips’ his fortunes

A sweet future for Clifton Cakes NI

aryl Crothers, 25 from Carrickfergus, turned his back on unemployment to set up his business Flipping Crepes last year, with support from the Prince’s Trust and Invest Northern Ireland. As a mobile business, Darryl can bring the Flipping Crepes experience to indoor and outdoor events across Northern Ireland producing fresh, sweet and savoury crepes at community fairs, birthday parties, festivals, weddings and any other social occasions requiring a catering facility. In 2013, Daryl participated in Invest NI’s Regional Start Initiative and received financial and mentor support from the Prince’s Trust through the charity’s Enterprise Programme. Submitting his business plan to Invest NI, Daryl secured a £1,500 business start grant through Invest NI’s Jobs Fund; within this, a specific measure provides business incentive grant support to young people not in education, employment or training to start a business. Since setting up the business, Flipping Crepes has gone from strength to strength and now employs two temporary members of staff. In his drive to continue the growth of his company, Crothers signed up to the Prince’s Trust and Invest NI-sponsored Business Engine Network to increase his list of contacts and spread the word. “I went along to the first meeting and relished the opportunity to connect with other like-minded young entrepreneurs,” said Crothers. “It’s a great platform for discussing and sharing ideas and experiences and has definitely helped me look at the opportunities for my own business. “Since joining the Invest NI-sponsored network I have started to look at the possibility of launching my own crepe pre-mix that could be sold to consumers either directly or through retail establishments to build on my brand and expand the availability of the Flipping Crepes experience.” Ian Jeffers, director of the Prince’s Trust, said: “We are delighted to have the support of Invest NI for the Prince’s Trust Business Engine Network which is allowing us to provide increased support to our young entrepreneurs. I would urge anyone out there between the ages of 18 and 30 who is currently unemployed and wants to take their first steps to self employment, to get in touch with The Prince’s Trust.”

ebecca McCrea left school at 16, unsure what she wanted to do with her life. While studying for an HND in Business Studies, she went along to a local charity event and noticed cupcakes for sale. On tasting them, she thought that she could easily make them, and to a higher quality. Even though she had no money and was severely lacking in confidence, McCrea was determined to pursue her dream so she contacted Invest NI who put her in touch with the Prince’s Trust. Here she attended the four-day Exploring Enterprise Course and, after completing her business plan and submitting it to Invest NI, Rebecca secured a £1,500 business start grant through Invest NI’s Jobs Fund – within this, a specific measure provides business incentive grant support to young people not in education, employment or training to start a business. “The Exploring Enterprise course really boosted my confidence and gave me a much better insight into how to set up and run a successful business,” said McCrea. “With help from the Prince’s Trust, and the business mentor they gave me, I came up with a viable business plan and secured a loan from the charity and a grant from Invest NI. That’s when my family started to take me seriously and my step-father even converted the garage into a commercial kitchen. “When I looked further into the market I found that many restaurants were no longer hiring patisserie chefs as it was too expensive and were outsourcing to individual businesses. This gave me an opportunity, I acted fast and with the help of my business mentor I secured several contracts with restaurants around Belfast. “With determination and the right support, anyone can achieve anything they really want to. I have now joined The Prince’s Trust Business Engine network which was set up with support from Invest NI for young people like myself who have set up through the Explore Enterprise Programme. It’s a brilliant resource and fantastic to have the opportunity to meet other young entrepreneurs and share ideas and contacts while getting valuable advice on skills like marketing, finance and sales.”

If you have set up a business with help from the Prince’s Trust and want to join the Invest NI Business Engine Network, please contact Bronagh McCulla bronagh.mcculla@princes-trust.org.uk or 02890895000.

Michelin star dream comes true for NWRC student A

NWRC Hospitality & Catering Lecturers Douglas Walker and John Crowe congratulate Oliver Molloy on securing a post at the 2 Michelin Star Restaurant at Gidleigh Park, Devon.

10 • HRNI MARCH

graduate of North West Regional College (NWRC) has recently completed a placement at 5 star Devon country house Gidleigh Park, working with a team boasting two Michelin stars including renowned chef Michael Caines MBE. Oliver Molloy’s 10-day placement at Gidleigh Park, voted the UK’s number one restaurant by Harden’s Sunday Times Food List 2014, was organised by his former lecturers at NWRC. The 21-year-old completed a Professional Chefs Diploma at NWRC in June, and has been working at Connor’s Bar, Ballycastle. The lecturing staff within Hospitality and Catering at NWRC have developed excellent relationships with some of the UK and Ireland’s leading hotels and restaurants in recent years, including Raymond Blanc, Neven Maguire and Ian Orr. Another former student, Michael Clarke, has embarked on a threemonth paid placement working under head chef Ben de Vijver in the Ulysses Restaurant at the Leuven Institute for Ireland in Europe, Belgium.

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socialenterprise

Incorporating social enterprises into catering supply chains The Bobbin Café in Belfast City Hall

catering business is blazing a trail for social enterprise in the local hospitality sector. Loaf Catering, which runs four cafes and an outside catering business in greater Belfast, uses its profits to help people with barriers to employment and learning, proving that having social aims in the hospitality sector is a selling point; not a hindrance. Established in 2005 by NOW Group, the Northern Ireland Social Enterprise of the year 2014, Loaf has doubled its business over the past 18 months, competing for and winning contracts with the likes of the NI Council for Voluntary Action (NICVA), Springvale Learning and Employment Solutions and most recently the lucrative, high profile contract for The Bobbin Café in Belfast City Hall. Loaf’s growing success is indicative of a growing trend across both the public and private sector to do more business with social enterprises and incorporate them into supply chains. Enterprise Minister Arlene Foster has thrown her weight behind the business model, recently declaring that creating a supportive environment for social enterprise businesses will play an important part in the North’s economic growth. www.hospitalityreviewni.com

Pictured are, from left, Lord Mayor of Belfast Nichola Mallon; Maeve Monaghan, chief executive of the NOW Group; and councillor Lee Reynolds.

It’s a trend welcomed by NOW Group Chief Executive, Maeve Monaghan. “The growth of the social enterprise movement can only be good for business locally and for the hospitality industry as a whole,” she said. “As a social enterprise we are focused on social innovation – using innovative ways of tackling social problems. We do this by supporting the work of our parent organisation NOW Group which operates an accredited training and supported employment programme that works alongside Loaf’s businesses enabling people with learning difficulties to gain training and

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work experience; that step-up before they move into paid jobs. “But like any hospitality business, our first priority is to deliver a great product and make money; it's what we do with that profit that makes us different. Loaf serves and delivers fresh, tasty food across the city and we work hard to ensure our supply chain includes as many local producers and social enterprises as possible. It's vital that people like our product first then realise that their money is also making a real impact locally.” Loaf Catering has ambitious plans for 2015, with the redevelopment of the derelict Oak Bar in West Belfast’s Grosvenor Road into another café and bakery. “This will generate much-needed jobs and training opportunities for the local area," said Maeve. “It’s scheduled to open for business in the summer, generating much-needed jobs and training opportunities for the local area. For us that’s what social enterprise is all about.” For more information on Loaf, visit www.loafcatering.com, or follow on twitter at @LovelyLoaf. MARCH HRNI • 11

chefprofile

Chef profile Photo credit: Kevin McGuinness

John Ferris speaks to Eddie Attwell, head chef at Ardtara Country House

t’s no surprise that Eddie Attwell followed both his parents into the hospitality trade. His mum and dad met when they were training as chefs at the catering college in Portrush, and they had several small family businesses including a cafe in Antrim. “I wasn’t pushed into anything though,” says Eddie, who’s now head chef at Ardtara Country House. “I went to school and did my A Levels in history and politics. With that I could walk into a degree course in culinary arts. That was a time when there were small classes - there were no real big TV shows at that time; now there’s a big influx of TV chefs and there’s a lot more Mary Berrys coming in. It wasn’t a big class back then and there’s only two of us that I know of who are still cooking, me and big Aidan down in Café Vaudeville.” After finishing his degree, Attwell went to Portrush where he worked with the likes of Monto Mansour and, after a summer’s work, “took myself off to Reigate in Surrey. “I worked with Tony Tobin who used to be on Ready Steady Cook. It was organised for me by one of the lecturers at college who had worked with him before. “It was an eye opener for me. I was shell shocked… there were ingredients I’d never even heard of, let alone cooked with, after coming

12 • HRNI MARCH

from the North Coast where it was years of sweet chilli sauce. “When I first went in, I was into the larder - opening 300 fresh scallops a week and sorting portions of things that were worth more than what you had to buy your own dinner. “I moved onto sauce and, from there, I wanted to see what was next and I’d spoke to Tony about maybe going to Gary Rhodes.” But one of the women who attended college with him got him in touch with Steve Love, who was at the Cotswold House Hotel at the time. “I spent two years as junior sous in the Cotswolds at this 32-bedroom boutique hotel. It was a high profile, highly expensive place in a wee village but there was a lot of money around. “The produce we were working with was top dollar. Deliveries came in from France twice a week.” But in 2009 Love launched his own restaurant in Birmingham and Attwell moved too, even staying in Love’s home. “Steve decided to open his own business and it was a complete turnaround when it’s not someone else’s money. We did everything, even painted the walls ourselves. “There were a lot more Asian and Caribbean influences in Birmingham, and the Chinese supermarket was more exciting than any other shop in Birmingham - it was great to see different produce and try and make it relevant to our own palate.” After three years in Birmingham, he came back home and spent six months working for Michael Deane before taking a job at Simon Rogan’s L’enclume. “I spent a year in Cumbria with seven months on kitchen and five months on the farm. The whole ethos was soil to plate so it was that essential thing - the vegetables would be ordered that night and picked fresh to order at their best every day.

“There was no ordering from France, the menu could have changed every day, depending on what was there to use. It was all done by tasting, not by price or what was on special offer. ”Using the fresh ingredients was great there were fresh picked herbs that had to be used that day. There was parsley from the garden, the pollen from the plant, the roots, everything. The different stages throughout the years was amazing – storage, preserving, pickling, everything was used to its full and whatever little was left was put on to compost.” He decided to come home and took a job at the Old Schoolhouse in Comber. “I wanted to move back and settle a bit more, home was always home for me, I just didn’t know what and when I’d be ready. I was picking up more skills along the way and L’enclume made me realise I could produce my own sustainability in a restaurant. “I brought my knowledge of foraging and growing into the Old Schoolhouse. When I left, I helped out in Galgorm for a few weeks before starting here at Ardtara House.” Derry man Ian Orr has taken on Ardtara and he’s someone Eddie is enjoying working for. “Ian’s solid – it’s black and white with him. He’s got his own things and he’s not trying to take away from what I have – he’s brought me in to enhance the place, not himself. “It’s about making this place work. We’re in the process of trying to put a garden in at the minute to grow our own veg, I’ve already found mushrooms around here. It’s all about the love of the land, that’s why we have put buffalo on the menu - it’s something that’s close. It’s about sourcing everything we possibly can as close as we can. I want to build on that and make it about what’s here, as self sufficient as we can make it.”

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flogas

Ox Cave

The widely-acclaimed fine dining venue Ox on Oxford Street, Belfast, was extended towards the end of 2014 with Ox Cave, which offers charcuterie, cheese and chocolate fondue alongside an extensive stable of wines. Chef Stephen Toman, who co-owns the restaurant with sommelier Alain Kerloc’h, tells HRNI about the new space.

WHEN DID OX CAVE OPEN AND WHAT INSPIRED YOU TO OPEN IT? The wine bar opened in November, inspired by a love of wine and cheese and where people can relax. OX opened in March 2013 when two long-standing friends, each passionate about their craft with a desire to bring something new to the Belfast restaurant scene combined forces. I was formerly head chef of James Street South and Brittany native Alain, formerly restaurant manager and sommelier of Deanes, met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. TELL US ABOUT THE SPACE YOU HAVE OX Cave is spacious with wine displayed and reclaimed wooden furniture. Ox’s riverside setting offers an excellent backdrop to the 40seat restaurant, while an intimate mezzanine area provides for more secluded dining. With our fine dining heritage, we aim to provide the same quality of food and attentive service, but in a more relaxed, simple environment.

IS THE INSPIRATION BEHIND IT? Charcuterie, cheese and chocolate fondue. OX is committed to developing close relationships with local suppliers, and menus are designed around the best available seasonal produce. As a result, each dish leaving the kitchen is thoughtfully designed so every element on the plate has an integral role in showcasing the best quality produce.

WHAT FEEL ARE YOU AIMING FOR? A peaceful, relaxing and enjoyable atmosphere. We enjoy working for our customers and believe everyone should be able to enjoy fantastic food and wine, something a little different, in a relaxed environment.

WHO ARE YOUR CUSTOMERS? We are lucky to have every kind of customer from family, tourists and business people.

WHAT’S ON YOUR MENU AND WHAT

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HOW DO YOU SEE YOUR RESTAURANT DEVELOPING IN 2015? We are going to do a wine event once a month, with wine makers from all of Europe.

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3 Oxford Street, Belfast Email: info@oxbelfast.com Opening hours: Tue-Sat, 4pm-midnight

MARCH HRNI • 13

restaurantfit-out

When Uluru met Emersons Acclaimed Armagh restaurant Uluru is entering new territory with a larger, more central location as part of a major investment by popular local supermarket Emersons, for which head chef and owner Dean Coppard is also producing ready meals and deli counter fare. While Uluru’s space and scope may be widening, its focus on locally-sourced food with an Australian influence remains.

Dean Coppard and Gavin Emerson

WHEN DID THE ORIGINAL ULURU OPEN AND WHAT WAS THE CONCEPT BEHIND IT? In 2005. We wanted to create a neighbourhood restaurant, somewhere people would feel happy with kids, and that’s what we tried to do with the new one as well. Local sourcing is important to us and our poultry comes from Crossgar, and vegetables

and herbs come from the Uluru polytunnel where possible. We also have a great loose tea range from Thompson Teas in the new restaurant. WHAT PROMPTED THE MOVE TO A NEW SITE? It was turning away 50-60 people on a Saturday night, and we had also found lunches weren’t that busy because we were up the hill.

Now we can seat more people, and do the same style of food. HOW DID YOU COME TO BE INVOLVED WITH EMERSONS? Gavin (Emerson) and myself have been friends for years, our kids are in the same class at school and our wives went to school together. Gavin had wanted somebody to consult on

Your trusted business partner for catering equipment & cleaning supplies Bunzl McLaughlin, 72 Cathedral Road, Armagh, BT61 8AG Tel: 028 3751 1999

14 • HRNI MARCH

Email: bmlmarketing@bunzl.ie Web: www.bunzlmclaughlin.com

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restaurantfit-out developing Emersons’ own brand of ready meals, and it steamrolled from there. He wanted me to do a café and the restaurant move came out of that.

It’s not fine dining and we didn’t want obtrusive service.

WHAT SYNERGIES DO YOU SEE BETWEEN THE TWO BUSINESSES? Around 15,000 to 18,000 people come through the shop every week. If we can capture some of that market for tea and scones and feed our own customers, we felt it would be a recipe for success. If you come into Uluru and get a Bondi Burger, we are offering a retail version as well in Emersons.

WHAT SORT OF SPACE DOES THE NEW RESTAURANT OFFER? Downstairs, we have 66 bench and booth seats, with another 10 at the bar. A lot of people like the window seats, where you can see the world go by. Upstairs can seat 50-60, and we are trying to create a space where you can go after dinner to continue your night with jazz and blues playing. We’re on Main Street, looking at the Cathedral, and we’re thinking of doing afternoon tea up there.

WHAT WAS THE CONCEPT BEHIND THE NEW RESTAURANT SPACE? We had a lot of conversations about what we like. The original Uluru was cosy and intimate but wasn’t really child friendly. We wanted to create something that is child friendly but also for sitting drinking wine with some nice scallops. A lot of the influence came from London and New York, and that bar and grill feel, and we also looked at a couple of places in Belfast.

THE NEW KITCHENS REPRESENT A MAJOR INVESTMENT WHO SUPPLIED THE EQUIPMENT? Gordon Anderson at Bunzl CDS, a division of Bunzl McLaughlin, helped us with the kitchen

design and equipment. Gordon was able to see what we wanted in terms of an open path, allowing that interaction between the kitchen and the floor that we wanted to get right. People like to see that theatre, and enjoy the smell of the roasting meat from our barbecue grill. YOU ALSO HAVE A NEW TITLE AS DIRECTOR OF FOOD WITHIN THE EMERSON BUSINESS – WHAT DOES THAT INVOLVE? Gavin put me in charge of the hot food and meat counters, and ready meals. Both our children love Aussie-style pies with lots of meat in them, and we wanted to produce ready meals that we could stand over and didn’t have a lot of additives and salt in them. We do small bakes two to three times a week so our product doesn’t lie on the shelf. If you do it fresh and often, you get a better product. WHAT FUTURE PLANS HAVE YOU FOR THE BUSINESS? Downstairs is phase one of the project, upstairs is phase two and there is also a phase three if we need more product space; we have a full service kitchen upstairs

Uluru’s pass enhances interaction between customers and the kitchen.

as well. Gavin and I are on the same page about getting it right. We want the experience to be right in the dining room, before we move onto the next phase. We now have the ability to do 180 covers on a Saturday night and, when we’re doing that volume, it needs to be right. Our first Saturday in business, we had 400 covers and there was a conversation about where our next site is going to be but you don’t want to have too many fingers in too many pies; we have a great team here with front-of-house, team leaders and supervisors and it would be hard to replicate that without a cloning machine… they are very good at what they do. When you see people enjoying your food, as a chef there’s nothing better and that’s why we work the long hours.

www.pallasfoods.eu www.crossgar.ie Crossgar Pallas Down Business Park, Belfast Road. Downpatrick BT30 9UP Tel: 028 4481 1500 • Fax: 028 4481 2500 • Email: sales@crossgar.ie

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MARCH HRNI • 15

drinksnews

Moët Hennessy USA CEO presents keynote speech at UU

“I

nnovation for the sake of innovation can damage a brand; innovation is critical provided it supports or adds to the core equity,” said Jim Clerkin, keynote speaker at the PKF-FPM Annual Leadership Talk, Management Month initiative in association with the Ulster University Business School, at the Belfast campus. Originally from Rostrevor, and now based in New York, Clerkin began his working life in a local textile mill alongside some part-time bar work. His move into Guinness in Ireland began a 30-year career in the drinks industry which has seen him lead many prestigious brands to global prominence and increased profitability. Following a rapid rise within Guinness, Jim went on to hold senior positions in world business organisations including Grand Metropolitan (including Gilbey’s of Ireland), Diageo, Allied Domecq, The Jim Beam Company and Moët Hennessy. In 2010, Clerkin was appointed to the position of chief executive and president of Moët Hennessy USA, and he is also part of the Global Executive Team of Moët Hennessy. LVMH Moët Hennessy Louis Vuitton is the world’s leading luxury goods group, with the Moët Hennessy portfolio including renowned brands such as Hennessy Cognac; Moët & Chandon, Dom Perignon, Krug, Veuve Cliquot and Ruinart Champagnes; Belvedere Vodka and a number of single malt Scotch whiskeys. During a one-hour conversation with broadcaster Gerry Kelly, Clerkin’s enthusiasm for strategic brand building and development was

evident as he traced his career throughout some of the world’s best known names in the alcohol beverage industry. “Look after the brands and the brands will look after you,” is a concept which has contributed to his success. Speaking at the event, which attracted a capacity audience, PKF-FPM Accountants Managing Director Feargal McCormack stated that Jim’s approach to leadership, innovation and global brand building, which was shared during the in-depth discussion, was inspirational. “It is clear to see why Jim Clerkin has become one of the most notable figures in the spirits industry and we can all learn a great deal from

his approach and commitment to success.” Professor Marie McHugh, dean of the Ulster University Business School, said: “We were delighted to work with Professor Feargal McCormack and his team at PKF-FPM in organising the now well established Annual Leadership Talk which, this year, forms part of the 40th anniversary celebrations of the School. As a Business School that is committed to developing the entrepreneurial flair, business, management and leadership skills of its students, it was an honour to welcome such an internationally renowned and respected figure as Jim Clerkin, to share with us his thoughts on his approach to business.”

Jim Clerkin, presenting the PKF-FPM Annual Leadership Talk.

Trio of Northern Irish farmhouse ciders launched A

trio of new handcrafted ciders has been launched by Kilmegan Cider in Northern Ireland, marking the first farmhouse ciders to be produced outside

16 • HRNI MARCH

Northern Ireland’s traditional apple orchard region of Co Armagh. Kilmegan Cider is based at Dundrum in Co Down in the foothills of the Mourne Mountains and overlooking a traditional seafood centre, Dundrum Bay. The new ciders are produced on the family farm by husband and wife team Andy and Karen Boyd, and use apples from orchards planted there over a century ago. The new ciders have already been endorsed by the influential McKenna Guides. The cider is produced without additives or preservatives and is free from added acids, sugar, water or concentrates. “I wanted a brand that would reflect Dundrum and the provenance associated with this predominantly rural community in the foothills of the Mournes,” said Andy Boyd. “In 2009 we began experimenting in cider production. Our first cider was a revelation, tasting fresh, crisp and natural. “We choose the apples to be blended for our cider very carefully. The juice is extracted and left to mature for up to eight months. The ciders are all made with 100% fresh pressed juice to ensure a rich and different flavour.” Kilmegan has three ciders in its portfolio – Irish Farmhouse Cider (ABV5.5), a pasteurised cider; Real Cider (ABV5.5) is a fully dry, 100% pure juice cider that has not been pasteurised or filtered; and Wild Elderflower Cider (ABV6.8), also unpasteurised and produced from locally-sourced wild elderflowers blended with 100% pure juice. All the ciders are produced in 500ml bottles. twitter.com: @Hosp_ReviewNI

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drinksnews

Belfast finalist progresses to London heat of

Diplomatico World Tournament Nine contestants competed in the all-Ireland heat, held in The Spaniard.

stirred drinks and daiquiris, inalists from Saphyre in Belfast and the each cocktail had its own Vintage Cocktail Club in Dublin were personality and was created selected during the all-Ireland heat of the with a lot of thought, research prestigious Diplomatico World Tournament and attention to detail. in February, and will now go forward to “Another stand out element a UK and Ireland final in London this month. Pictured are, from left, Chris Seale, judge from Diplomatico Rum London; finalists Dave Johnston from Saphyre and Pat Thomas for me was the warmth of the The all-Ireland regional heat was held in The from the Vintage Cocktail Club in Dublin; and Richard Ryan, competitors; all were highly Spaniard, and saw Pat Thomas from the Vintage judge and managing director of DRINKSOLOGY. engaging and quick to enter Cocktail Club and Dave Johnston from Saphyre into a bit of banter which customers love. triumph, with Johnston’s winning cocktail named Organoleptic subjects: aroma; taste; texture; The Irish heat of the Diplomatico La Miels Sunset. look; and balance. Judges included Chris Tournament is proof that the Bartenders and mixologists around the world Seale, Diplomatico Rum Irish hospitality trade is in are invited to compete in the Tournament, London, Richard Ryan, very good hands.” in which contestants must use at least 30ml managing director Judging evaluates (1oz) of one of Diplomático’s premium line of of DRINKSOLOGY three main areas: rums (Añejo, Reserva, Blanco and/or Reserva and Nicola Technique and Exclusiva) in their cocktails. Daly, manager presentation: misse Diplomatico is recognised as one of the finest of Hospitality en place; precision South American rums, produced at Destilerias Review NI. in bartender´s Unidas SA (DUSA) for over 53 years using three “It was work; cocktail´s potstills and four column stills distilling different exciting to see so presentation styles of spirit from top-grade molasses and many great drinks uniformity; prior sugar cane honeys. created at the Irish corkage; simplicity The flagship product of the company is heat, the standard of the recipe; and Diplomatico Reserva Exclusiva, which is was as high as in any manners. Dave Johnston’s cocktail, La Miels Sunset. blended exclusively from pot stills rums and of the Scottish or London Cocktail´s look and heats,” said Seale. “What decoration: neatness; previous aged for up to 12 years. did stand out was the diversity glass chill; general appearance; Diplomatico is distributed by DRINKSOLOGY of the drinks. From Tiki style to classic colour; and garnish. in all-Ireland. www.hospitalityreviewni.com

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MARCH HRNI • 17

drinksnews

Crabbies celebrates a successful first year of sponsorship

rabbie's Alcoholic Ginger Beer, owned by Halewood International and distributed in Northern Ireland by United Wine Merchants (UWM), is celebrating a successful first full year as the official sponsor of The Grand National. In 2014, its inaugural year as title sponsor, Crabbie's put its mark on the world's greatest steeplechase, creating a new style of drama and excitement for race-goers all over the world, with a record £1m purse for the first time in its celebrated history. This second year of sponsorship is set to be another exciting and memorable year for all involved. United Wine Merchants revealed details of their local activation of the sponsorship which involved a Crabbies National promotional bus tour. The tour saw the iconic Crabbie's-branded double decker bus travel throughout Northern Ireland for over seven days. The bus called at key on and off trade accounts including Wineflair's, Gap Wines, Filthy McNastys and the Errigle Inn. Consumers were given the opportunity to sample all three Crabbie's variants including Crabbie's Original, Crabbie's Scottish Raspberry and Crabbie's Strawberry and Lime. There were special giveaways and one lucky consumer will win a trip to the Grand National main race day. In addition to this, and as part of the Grand

Pictured with the Crabbie's Grand National Bus are, from left, Paul Larkin manager, and Barry Savage, drinks buyer of JCs in Swords.

National excitement locally, there was also a roll out of visibility kits for the on trade including sweepstake POS and 15 Crabbie's-themed windows were created in the off trade to build theatre around the sponsorship of the world's greatest steeplechase. April will also see the new Refreshingly Adventurous marketing campaign launch for Crabbie's, with a brand new look for the brand including new packaging. UWMs will be celebrating this launch locally by branding a Belfast black taxi. "The Grand National is watched by more

than 8 million people in the UK each year and has massive worldwide appeal as 40 horses set off to race over 30 fences including The Chair,” said Emma Haughian, brand manager at UWM. “This promotional tour allowed fans of Crabbie's to join in with the excitement of The Crabbie's Grand National, sample the product and enter to win a trip to the Crabbie's Grand National. We were also able to successfully engage hundreds of people across Northern Ireland, allowing them to experience this excitement for themselves in the build up to the race."

United Wine Merchants signs a ground breaking deal with Kimbo Coffee

nited Wine Merchants, a leading independent drinks distributor in Northern Ireland, has teamed up with Kimbo Coffee to become the exclusive distributor of Kimbo Espresso Italiano Coffee throughout Northern Ireland and the Republic of Ireland. Having spent 30 years as an established wholesale business within the licensed trade, Kimbo Coffee represents a diversification for United Wine Merchants, which aims to tap into the increasingly popular coffee market. United Wine Merchants will supply Kimbo

Pictured are, from left, Martin McAuley, managing director of United Wine Merchants and Angus McKenzie, managing director of Kimbo Coffee UK.

18 • HRNI MARCH

Espresso Italiano coffee directly to the market for consumers to enjoy in cafes, restaurants, hotels, bars, offices and pubs around the country and has secured the prestigious Westbury Hotel, Dublin as one of its flagship accounts. “Coffee is an increasingly important revenue stream for pubs with excellent profit margins of 80/90%,” said Martin McAuley, managing director of United Wines Merchants. “With this in mind, we searched to find the right coffee partner and Kimbo was the natural choice; not only do they have exceptional coffee and a commitment and dedication to barista training, they also have years of experience and a wealth of knowledge to share. “Within the coffee market, it is important for staff to be well trained to keep quality and consistency high. Serving incredible coffee is a journey; United Wine Merchants, in partnership with Kimbo, intend to guide the customer along the way and help deliver an experience that will bring repeat and loyal customers. We have a dedicated team and a fully trained in house Kimbo All-Ireland Ambassador will deliver expert training and support to our customer base”. Angus McKenzie, managing director of Kimbo UK, said: “Kimbo is delighted to have been chosen by United Wine Merchants as their preferred coffee partner for the Ireland market; with some 30 years’ experience in the hospitality industry in Ireland, their knowledge

of the market coupled with our expertise in coffee promises to be a winning combination. Together, we hope we can introduce good quality coffee into pubs across Ireland in an attempt to challenge the high street coffee chains for a share of this ever growing market.” Established over 50 years ago in Naples, Kimbo is the number two coffee in the competitive Italian retail market for packaged coffee. This success has been achieved on the back of a steadfast customer fidelity policy, based on the quality of the products. Kimbo’s stated mission is to work with commitment and passion to guarantee coffee of excellent quality and unmistakable flavour, in the finest Neapolitan tradition, and to offer the market a wide range of products to meet the diverse demands of consumers and the evolution in technology. The next step for the brand, along with United Wine Merchants, is to spread the culture of espresso throughout Ireland. United Wines Merchants has also secured local service partners who are committed to delivering high quality engineering back up support to espresso machines in the field. UWM’s team is trained in the art of perfect espresso and they will assist in identifying machines best suited to individual outlets and their coffee requirements and will be able to offer full service packages which include supply of machine.

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winewizard

Rioja Por Favor veryone’s always ranting and raving about how good the Premier League is, “it’s the best league in the world”. Let me tell you, “It’s not even the best league in Europe”; the Spanish teams are still miles ahead, let’s see how many English teams are in the last 8 of the Champions League. When it comes to premier wines the “brand Rioja” is in a league of its own. We love Rioja, the UK remains the region’s biggest export market. Last year according to Nielsen, sales of Rioja in the UK off-trade increased by 10% by value, surpassing £200 million for the first time, an 6% by volume. Even better news for the Spanish economy, the average price of a bottle of Rioja rose to £6.43 up 4% on 2013. Not so good news for producers is that 75% of Rioja wines are sold on promotion in the UK. So why do we love Rioja so much? Personally I believe it’s for a number of reasons; • Rioja is synonymous with quality when it comes to Spanish wines; it’s the one region that everyone knows. • A more recent focus of modern, fruit driven styles has made the wines very approachable. • Spanish aging classification allows the consumer to trade up with confidence whilst staying with the familiarity of their favourite bodega. Joven to Gran Reserva. • More recently the producers of Rioja are bring us outstanding whites, roses, single varietals and rare old gran reservas at great price points. All this has combined to help Rioja stay ahead in a very competitive market, however the most alarming figures for the producers is that 52% of the volume is now driven by younger, entry level joven/sin-crianza’s (wines without oak ageing) at the same time Gran Reserva wines have dropped by 21%. So the big challenge for the Spanish is to build on our love for this style of wine, encourage consumers to trade up to Reserva and Gran Reserva and capture some of the Sauvignon Blanc/Pinot Grigio drinkers with their crisp refreshing Viura based white.

Try some for yourself

1. Marques de la Concordia Tempranillo - Ruby colour with berry aromas on the nose. Well structured palate with ripe, forward fruit and balanced acidity and a long finish. 2. Marques de Caceres Blanco Fresh bouquet, apples and pears with a slightly exotic touch. 3. Marques de Caceres Reserva Bright, vivid dark ruby colour. Intense bouquet of fruit of the forest and sweet spice.

Quote of the month: “I cook with wine, sometimes I even add it to the food “ W C Fields www.hospitalityreviewni.com

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MARCH HRNI • 19

by Ciaran Meyler

Wine Wizard!

Ciaran Meyler

Signa tu Brian Maher, Coca-Cola National Account Manager Licensed Trade; Nathan Evans, Mary’s Bar Magherafelt ; Danielle Baker, Coca-Cola Signature Serve Brand Ambassador

truly impressed with the performances tonight. hen the winner of the Nathan Evans, Mary’s Bar Magherafelt Happiness is at the heart of the Coca-Cola highly anticipated Cocabrand and the contestants captured what the Cola Signature Serve Grand brand stands for through their creativity and Final was announced on Wednesday flair. They successfully brought our six steps to 4th March in Opium Niteclub, Dublin, a Coca-Cola Signature Serve to life through there were plenty of cheers for a very their performances, a fitting way to celebrate deserving winner, Nathan Evans from the 100th year of the iconic contour bottle. Mary’s Bar, Magherafelt. The Coca-Cola Signature Serve consists Nathan took the coveted crown of Cocaof six steps: 1 – placing branded dripmat Cola Signature Serve Bartender 2014 and in front of customer; 2 – filling a Coca-Cola walked away with a trip of a life time to The Georgia green glass with ice; 3 – popping World of Coca-Cola in Atlanta. your preferred choice of Coke; 4 – pouring the The Magherafelt bartender displayed an Coke at 45 degrees into the glass over the ice; enhanced routine from his regional heat and 5 – adding preferred garnish of lemon or lime; 6 – placing the glass on after coming first in the speed round he spent the remainder of the final dripmat and bottle with remaining product brand facing to the customer. mixing, stirring and shaking up some incredible serves, including his The competition and interaction with the trade has made the ‘Signature Serve’ which celebrated Northern Irish and Irish champions education of the perfect Coca-Cola Signature Serve a fun process to be from the world of sport. involved in and proved to be pinnacle in winning with bar staff across The contestants in the Coca-Cola Signature Serve programme had the country. been battling it out since April 2014, through a series of training During the event the audience were treated to some very stylish programmes in their own outlets, followed up by mystery shops and bartending serves, including chemistry lessons inspired by John regional heats in the four main cities of Dublin, Galway, Cork and Pemberton, silent movies, sword routines, baking inspired serves and a Belfast before being selected to compete in the grand finale. rap performance like no other. All the performances truly embodied the Commenting on the competition and the finalists, Alex Hughes, essence of happiness that the Coca-Cola brand evokes. Channel Marketing Manager, Coca-Cola HBC, said, “We’ve been

a ture Serve Final Staging

John Coloe, Flair Artist

Dale Johnston, Hillside Hillsborough

Peter Hughes Coca-Cola Licensed Trade Customer Marketing Manager Catherine Donnelly Marketing Manager Maryâ&#x20AC;&#x2122;s Bar

pubsofulster

Pubs of Ulster welcomes new chair Olga Patterson, general manager and co-owner of the Derg Arms in Castlederg, has been named as the new chair of Pubs of Ulster.

oping to bring to the role the enthusiasm and wealth of ideas which have helped transform her family pub into a thriving rural venue, Olga Patterson is replacing Mark Stewart as chair of Pubs of Ulster. Patterson has been involved with Pubs of Ulster for eight years, representing the Tyrone branch as chair over the last four years and serving as overall vice-chair for the past three years. “It has been a great experience,” she says. “Not only have I met licensees across our own country but Pubs of Ulster is also involved with UKILTA (the UK and Ireland Licensed Trade Association) and four times a year we come together with our peers from Great Britain and the Republic of Ireland. There are great networking opportunities.” Patterson hopes to follow Stewart’s path as a vocal advocate and lobbyist for the hospitality industry, seeking to positively influence relevant legislation alongside Pubs of Ulster Chief Executive Colin Neill. “Mark and I have worked together on issues over the last few years and it’s been a great experience,” she says. “I’m thrilled to be part of it, and I hope to fulfil Mark’s legacy going forward on things like beer duty.” Patterson is also keen to support diversification of the pubs sector as a means of survival, with both wet-led and rural pubs struggling to survive in the current trading climate. The Derg Arms has successfully embraced the ethos. Returning from a sojourn in Australia, Patterson temporarily came on board the family business in 2001 but the position soon became permanent, “and snowballed from there,” she says. Other family members are co-owners, with sister Jayne Walls also the head chef. The Derg Arms was opened by her grandfather in 1926 and, over the last 10 years, has branched out and expanded with its restaurant seating doubling to 65 and accommodation increasing from six to 10 bedrooms. The premises also include a bar, lounge with capacity for up to 250 people and a coffee shop, which was converted from the Derg Arms’ former off-licence last year. “We’re rural and, compared to cities, our turnover is not as high,” she says. “Diversification is important to encourage people back into pubs, and make them the

22 • HRNI MARCH

hub of the community. You need to get people out of the house to enjoy the craic, and offer alternatives to get bums on seats. “It doesn’t matter what part of the country you come from, you need to keep ahead of the game and diversify. If business is stagnant, think

outside the box.” The Derg Arms is WorldHost-certified. “We’re a small rural community but still think we should keep that standard high, and customers see that,” says Patterson. “I’m a big advocate of training; staff are our frontline.”

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tourismnews

McComb’s congratulated for five-star Game of Thrones tour

rade Minister Arlene Foster has congratulated multi award-winning company McComb’s Coach Travel for achieving five-star status under the Tourism Northern Ireland Quality Grading Scheme. McComb’s Coach Travel, based in Belfast, is the first company in Northern Ireland to be awarded the star rating for its Game of Thrones Location Tour, which visits the main filming sites along the Causeway Coastal Route, including the Dark Hedges, Ballintoy Harbour and Cushendun Caves. “McComb’s is a shining example of a local company demonstrating quality and innovation. Screen tourism is a growing market and I commend the owners Rodney and Caroline for achieving the five-star status by creating exciting and engaging tourism experiences built around the now famous locations used in the Game of Thrones series,” said Foster. “This accolade gives the company a great marketing tool in helping to attract more visitors to Northern Ireland. The tour offers not only an opportunity for Game of Thrones enthusiasts to get up close to where the series in filmed but also has a wider appeal to those who simply wish to take in the rugged scenic beauty of the North Coast.” Caroline Adams, Tourism Northern Ireland Quality and Standards manager, said: “The grading scheme is designed to provide visitors

Pictured with Trade Minister Arlene Foster are, from left, Rodney and Caroline McComb, directors of McComb’s Coach Travel, and Caroline Adams, Quality and Standards manager at Tourism Northern Ireland.

with information on the quality of the experience they can expect at Northern Ireland’s tourist attractions, whilst assisting operators to maintain and continue to improve the quality of their offering. McComb’s five-star rating indicates that the tour provides excellent quality levels of customer service and exceptional standards of management efficiency.”

Belfast City Airport goes gold for the environment G

BCA Environmental Gold Award

eorge Best Belfast City Airport has received praise from Business in the Community (BitC) for improving its position in the 2014 ARENA Network Environmental Benchmarking survey to ‘Gold’ level with a score of more than 80%. Recognised as the principle measurement of environmental engagement in Northern Ireland, the survey aims to ensure environmental issues are firmly on the agenda of local businesses and organisations measuring the extent to which these organisations are managing and improving on environmental issues.

“Minimising our impact on and protecting the environment is a key focus here at the airport and, whilst the survey is voluntary, we have been involved the last number of years to ensure continuous awareness and to foster environmental improvements,” said Laura Duggan, environmental manager at Belfast City Airport. “We are pleased to have improved our score in the survey this year, and over the next 12 months we will continue our efforts and review mechanisms by which we can further improve.”

Tourism Ireland wins prestigious travel award in the US

ourism Ireland has taken the top prize for ‘best deals from a destination marketing organization’ at the 2014 Travelzoo Awards in the US. With 27 million subscribers in North America, Europe and elsewhere around the world, Travelzoo is one of the world’s top online travel companies, publishing special offers and travel deals every week. The award winners are selected by Travelzoo ‘deal experts’ – particularly with American holidaymakers in mind – using a fivepoint evaluation system that takes into account quality, reliability, consistency, competitiveness and broad appeal. According to Travelzoo, its annual awards ‘shine a spotlight on companies that provide the year’s very best travel and entertainment deals’. An important element of Tourism Ireland’s promotional programme in the US involves turning more ‘lookers into bookers’ – highlighting great value vacation offers on popular websites like Travelzoo to potential www.hospitalityreviewni.com

travellers at the ‘active planning’ stage. “Winning Travelzoo’s top award for best deals is really good news, providing Tourism Ireland with yet another opportunity to promote Northern Ireland and the island of Ireland as a ‘must do’ vacation destination in 2015 and we plan to exploit the accolade to best effect in our promotions in the United States,” said Alison Metcalfe, Tourism Ireland’s head of North America. “Our ambition for 2015 is to grow visitor numbers from the US by a further +6% and we look forward to working closely with our valuable industry partners, in both the US and Ireland, to achieve that target. The outlook for 2015 is very positive, particularly given that the number of airline seats from the United States to Ireland is set to grow by +14% in the peak summer season months, making it that much easier to get to the island of Ireland from 11 gateways across the US.” Tourism Ireland, meanwhile, launched details of its marketing plans to promote Northern

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Ireland and the island of Ireland in the US in 2015 at an event in New York last month, attended by 100 leading travel trade and media, as well as key airline contacts, based in New York and the wider Tri-State area. The organisation will target ‘best prospect’ American visitors with distinctive vacation experiences, events and special packages tailored to their interests and designed to encourage more potential holidaymakers to travel now.

Pictured are Alison Metcalfe, Tourism Ireland, with Peter Bahou and Karen Rohrecker, both Peter’s Way Tours Inc, at the launch of Tourism Ireland’s marketing plans for 2015 in New York.

MARCH HRNI • 23

tourismnews

Local tourism sector represented at GB event M

ore than 250 top international buyers from 37 different countries, including Australia, China, India, Japan, Brazil and Russia, heard about Northern Ireland and the island of Ireland at the inaugural ExploreGB event held last month in Ascot. As part of its ongoing partnership with VisitBritain, Tourism Ireland – together with tourism partner companies from Northern Ireland – is taking part in ExploreGB, VisitBritain’s new flagship international event held at Ascot Racecourse in Berkshire. The two-day workshop involved a series of pre-scheduled, one-to-one appointments – showcasing GB and the island of Ireland to a large audience of international buyers and helping to deliver additional itineraries and brochure pages featuring both destinations. Northern Ireland tourism companies attending included Titanic Belfast and Destination Mourne and Ring of Gullion. A number of the international delegates attending ExploreGB subsequently came to Northern Ireland for a familiarisation visit,

checking out some of the top visitor attractions. ExploreGB is also an ideal opportunity for Tourism Ireland to highlight the new BritishIrish Visa Scheme to buyers from China and

India; the scheme enables leisure and business travellers from both countries to visit the UK and Ireland on a single visa, for the first time in 2015.

Pictured at the Titanic Belfast stand are, from left, Jennifer Barnsley of British Travel Australia, Niall Gibbons and Jim Paul of Tourism Ireland, and Ally Hill of Titanic Belfast.

Local representation at the Holiday World Show The Northern Ireland Tourist Board (now Tourism Northern Ireland) hosted a stand at the recent Holiday World Show, held at the Dublin RDS.

Sara Graham from Visit Belfast; Alderman Allan Ewart, Lisburn City Council; Fiona Cunningham; and Cllr James Baird, Lisburn City Council.

Daniel Mc Carry from Causeway Coast and Glens; Fiona Cunningham, ROI Market manager NITB; and Nikki Picken from Bushmills Inn Hotel.

Viewing gallery reopens at Belfast International Airport

elfast International Airport has re-opened its Viewing Gallery, adding a few additional features to the attraction. Visitors will now be able to track the progress of arriving and departing aircraft and eavesdrop on Air Traffic Control (ATC) and apron chatter. The gallery gives panoramic views of the apron and the main runway and is set to be a big hit with ‘plane spotters of all ages.

24 • HRNI MARCH

The old gallery closed 10 years ago as part of a major multi-million pound re-configuration of airport facilities. “The fact that this is all landside means that it’s open to all,” said Graham Keddie, managing director of Belfast International Airport. “In other airports in the UK, only passengers catching a flight have a visual of the apron and runway, but here our gallery is accessible to all. The

decision to re-open the gallery was a no-brainer. I knew the old gallery was badly missed, and what we’ve now done is responded to demand by the many people who like nothing more than seeing all the activity that is such a part of this airport.” The gallery is part of a bigger refurbishment programme involving the construction of new toilet and arrival facilities.

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bacardibrown-formanbarprofile

Murphy's Bar & Restaurant, Downpatrick A revamp, fresh focus on cocktails and food, support for other local businesses and diversification into the wedding market is the way forward for Murphy's Bar & Restaurant, says General Manager Ryan Teggart.

WHAT IS ON OFFER AT MURPHY'S BAR & RESTAURANT? We have recently revamped our main bar and restaurant to give our customers a modern welcoming environment. We also have a beautifully-designed function room that caters for all family functions and have recently hosted our first wedding. Our chefs serve out some delicious food that complements our wine menu and fresh cocktails. A mix up of live bands and our resident DJ on Saturday nights, and live music every Sunday from 7pm, gives our customers a great variety. MY ROLE I have been the general manager now with Murphy's Bar & Restaurant for two and a half years. My role is to make sure that our business is running efficiently and our customers are being offered great service and new concepts to keep them coming back. I have a great team around me that all work tirelessly and we all have huge support from the owners, the Murphy family.

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WHAT IS yOUR CURRENT FOCUS? We are currently focused on promoting our restaurant and pushing our new cocktail menu. We have lots to offer through our vibrant menu, from steak stones to locallysourced fish. We have recently teamed up with Eclipse Cinema in Downpatrick to offer a movie meal deal from Thursday to Sunday. Cocktails have taken off for us after teaming up with Bacardi to produce a fresh new range of drinks to give our customers a wide variety of choice. This year, we are also starting to take bookings for weddings and have recently teamed up with local businesses in Downpatrick to offer couples a great day and some fantastic deals. We at Murphy's are always trying to support our own town, and to keep people shopping in Downpatrick is high on our priorities. BEST SELLERS AND PERSONAL FAVOURITES Strawberry daiquiris are our best-selling cocktail at present, using Bacardi, lemon juice and sugar syrup. Our bartenders are

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always trying new fresh flavours to try out on the girls. The Archangel has taken off for us since its introduction; a mix of Bacardi, spiced rum, peach schnapps, strawberry puree and pineapple juice. A personal favourite of mine is the Original Bacardi Rum Mojito. HOW IMPORTANT IS TRAINING? Customer service is at the centre of everything we do at Murphy's. We have cocktail training sessions and service training quite regularly. Sometime we have to take staff in quickly, as happens in the industry we are in, so on-thejob training is always ongoing. FUTURE PLANS We are currently at the design stage of our new beer garden which will hopefully be completed in May for the hot weather coming. Weddings are high on our future plans and we hope to increase year-on-year with our bookings. DESCRIBE MURPHY'S BAR & RESTAURANT IN THREE WORDS Welcoming, modern and family.

MARCH HRNI â&#x20AC;˘ 29

beerfeature

Craft beer forecast to capture 10% of Irish beer market by 2017 In its recent publication Beer – Ireland - June 2014, Brian O’Connor from market research and analysis consultancy Mintel reports as follows:

FORECAST • Moving forward, the on-trade market for beer in NI and RoI is expected to continue to decline as consumers continue to drink less outside of the home. However, Mintel estimates that the rate of decline will begin to slow somewhat compared to previous years, as consumer confidence improves, and consumers drink outside the home somewhat more. • The off-trade sector of the beer market is estimated to see its value increase year-onyear as the increasing costs of living put more pressure on consumers, driving them to host more social events at their homes, and thus buy more beer via the off-trade.

excise in NI decreased 4.5% between 2012 and 2014; while increasing 42% in RoI between 2012 and 2014. (HMRC/Irish Tax & Customs -2014). • In RoI, consumer prices for beer sold via offlicences increased by 4.1% and beer sold via the on-trade saw prices increase 3% between April 2013 and 2014. In NI the consumer price for beer grew by 0.8% between 2013 and 2014; highlighting the increased prices beer that drinkers face (CSO/ONS 2014). Overall, beer is becoming more expensive for Irish consumers, which is helping to drive the trend for consumers to drink at home since it is much cheaper compared to drinking in pubs/ bars/restaurants. • In both the UK and RoI, the level of alcohol consumed has fallen between 2012 and 2013, with the CSO noting a 7.6% decline in the level of alcohol consumed during this time frame. • Further to this, in the UK (including NI) the ONS recorded a six percentage point decrease in the number of men drinking alcohol on a weekly basis between 2008 and 2012, while UK women are also shown to be three percentage points less likely to drink alcohol during the same time frame. This highlights that NI and RoI consumers are drinking less alcohol overall in 2014 – due in part to increasing prices, but also higher awareness of the health risks of consuming too much alcohol. • According to data from the CSO, migration abroad among 18-24-year-olds increased by 96% between 2008 and 2013, compared to an 81% increase among all age groups. Similarly in NI, between 2008 and 2013 there was an 18% increase in migration (all ages), with approximately a third of those who left the region in 2012 being under the age of 34. With young consumers being a key target market for beer companies, this helps to explain the declining value of the beer market. However, given that many young people are expected to return in the future to Ireland, they will likely bring back tastes for beers from their host markets, creating potential opportunities for the on-trade and off-trade to meet these needs.

MARKET FACTORS • Between 2008 and 2014, the level of excise duty on a pint of beer in NI increased by 13.5%; while increasing by 13.3% in RoI during the same time period. More recently,

CRAFT BEER PROVIDERS EXPECTED TO INCREASE BY 71% BY 2015 • According to Beoir.org (microbrewery consumer support group), there are some 31 craft breweries operating in Ireland in 2014;

THE MARKET • In 2014, the all-Ireland beer market is estimated to have a total value of €2.9bn, with NI accounting for €1bn and RoI, €1.9 bn. Overall, the market saw a 1.6% decline in value between 2013 and 2014. • The on-trade is the largest sector of the beer market, with a total value of €1.9bn (NI and RoI) – having experienced a 10.1% decline in value between 2009 and 2014. • The off-trade, however, has seen its market value grow from €859m in 2009 to an estimated €940m in 2014 – a 9.4% increase in value, as consumers opt to drink at home, seeing it as more cost effective. • In terms of segments, the lager segment accounts for the largest share of the total beer market at 62%, with an estimated value of €1.8bn for island-of-Ireland (IoI). Stout, accounting for a third of the total market, has a value of €938.8m for IoI in 2014; but has seen the sharpest decline in value between 2009 and 2014. Ale accounts for 6% of the total market in 2014 (estimated). • Further to this, the craft beer segment is estimated to account for approximately 1% of the total value sales of the IoI beer market – standing at €65m in 2014 (estimated), with industry sources predicting that, by 2017, craft beer could account for 10% of the value of the Irish beer market.

30 • HRNI MARCH

and the organisation expects that this could increase to 51 by the end of 2015. • The organisation also notes that 559 pubs/bars and over 400 restaurants throughout the Island of Ireland currently sell craft beer. • The trend for Irish beer drinkers to seek out new flavours and tastes will help to drive use of craft beers in the market moving forward, helping to drive the market value. • Toluna data (March 2014) highlights that six in 10 NI and RoI consumers have eaten in a pub, restaurant or bar in the last three months – making these outlets key foodservice establishments, while providing greater opportunities for beer brands to position themselves as being good meal accompaniments. • Further to this, with the Northern Ireland Tourist Board (NITB) highlighting that pubs are the most used outlet for food by overseas visitors to Ireland, and Fáilte Ireland noting that 83% of overseas visitors to RoI visit a pub; pubs present a good opportunity for beer brands that strongly associate themselves with being Irish, and for local craft brewers to target overseas diners looking for an Irish experience. WHAT WE THINK • While consumer finances have improved somewhat between 2012 and 2014, Irish consumers are still worse off compared to prerecessionary times. This will see spending on beer in the on-trade continue to decline in the near future, while seeing the off-trade market continue to flourish. • However, the craft beer segment of the market will help to slow the decline of the on-trade; and premium positioned beers have significant potential for growth, both in terms of sales and consumer interest. • Similarly, the decline in the beer market has helped to drive strong innovation, with a high level of new product launches between 2009 and 2014. Many of these products have been targeted towards women; helping to expand the target market for beer. • Moving forward, Mintel expects to see the overall Irish beer market continue to experience a high level of innovation, and to see further emphasis put on low-alcohol variants of beer as consumers become more health conscious, and pressure from the Government and health groups will see beer companies further encourage healthier drinking habits among their customers.

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beerfeature

Boosting opportunities from beer HRNI spoke to publicans around the country specialising in craft beer sales to find out how they make the most from the category.

The Anchor Bar, Newcastle

“O

ur craft beer range has grown vastly in the past year and, with it, so has our customers’ interest. We now have a fully established ‘Craft on Draft’ which usually runs on a fortnightly cycle. “We’ve brought in new lines from Mourne-based brewery Whitewater and County Cork’s Franciscan Well that sit along side our own Hook (lager), Line (bitter) and Sinker (cider) brands which are brewed on our behalf. On our bottled lines, we continue to bring in the newest styles and flavours coupled with rare limited edition beers. On our guest pump, our lines from the Pokertree Brewing Company (Tyrone), The Kernal (London) and Eight Degrees (Cork) are currently very popular. “We encourage our staff to sample beers with customers, especially if it’s brewed locally. So many people’s faces light up once you tell them a beer is brewed in Tyrone or Cork for instance; I think people are quite ardent and feel compelled to support Irish produce. “Working with our sister restaurant Brunel’s, we also recently hosted a ‘Beer Taster Menu’. We worked closely with the chef to present a tailored menu partnering food with craft beer, with each course matched to the chosen beer’s characteristics. “We have recently introduced our very own monthly ‘Beer Club’ which is a social evening dedicated to craft beer. For just £10 one Friday a month, we sample five beers with some homemade bar snacks coupled with some background knowledge of the beers and the people that brew them. Through Beer Club, we aim to organise ‘away days’ to other craft beer pubs, breweries and beer festivals." Robert Manley

Kiwi's Brew Bar, Portrush

The Hillside, Hillsborough

“C

raft beer is on the up, with each beer demonstrating a unique story. We showcase different Hilden beers from week to week like Headless Dog, Twisted Hop, Scullions and Barney’s Brew. “Each year The Hillside holds their own craft beer festival around August, and shows more than 10 beers from across the UK and Ireland. We have traditional music and a hog roast, and this year will be our 7th anniversary. Our bar team are very driven by our craft beer products; if they sense a beer customer, then it’s off to work to educate and showcase our range of beers.We are in the process of producing flights of ale; this will be presented on a wooden board for beer patrons to enjoy three ales in one platter. Our next vision is to work with both the brewery and our kitchen team to marry the ale to our food menu, finding the flavour harmonies and in-turn educating customers along the way.” Andrew Graham

The John Hewitt, Belfast

“C

raft beers are very much continuing to grow in popularity. People like to support our local economy and businesses, and the quality is so good now and the choice with all the different types of beers. We have a trust built up and our customers know we won’t bring in anything outlandish, so they’re willing to give new things a go. New beers we have added include Knock Out, a bottled beer in IPA and Red Ale and those are going extremely well as well, as is Fulcrum which is just recently available on draft and we would hope it get in. "We’ve also brought in Red Hand Pale Ale. Whitewater and Hilden are still going strong as ever, Farmageddon flies off the shelf, and Pokertree is very popular. Throughout the year, we have different tasting events to meet the brewers and last year we had a week-long Poems & Pints event; customers had the chance to meet different brewers and we’ll be doing it again in the first week of July. “So many new craft beers are coming out, the weaker ones will disappear and we’ll be left with some really good microbreweries.” Gerry White

“O

ur main selling point is craft beer. I wanted to do something different from what everyone else was doing. “Our most popular beers are Pokertree and Eight Degrees. Last week we brought in a Glens of Antrim beer, Barrahooley, from a really small producer, and it’s selling well. “We try and do tasting evenings when we can, with brewers like Hilden, Pokertree and Mad Hatter from Liverpool. Lacada was in recently for a social event. Our customers are 25 to 85-yearolds with a bit more disposable income; the students are all over in Portstewart. “Looking ahead, we plan on doing a lot more matching beer with food.” Kris Charteris

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MARCH HRNI • 31

beerfeature

Finn Irish Craft Lager Taste The Legend M

cCabes has recently partnered with the highly innovative Station Works Brewery in Newry, producers of Finn Irish Craft

Lager. Finn Irish Craft Lager is inspired by the legendary giant Finn McCool; Finn sculpted the Giant’s Causeway to be a stepping stone to Scotland. Similarly, Finn has been handcrafted to produce a legendary Irish lager using only the finest malted barley, hops and water giving it a bright, golden body with a refreshing citrus aftertaste. Lagered for a minimum of four weeks per brew (well above the industry standard), Finn comes in at 4.5% ABV and has a classic clean, crisp, pilsner taste ensuring a truly credible Irish craft lager offering to consumers, and providing the ideal stepping stone into the craft beer market. Finn is brewed, bottled and kegged locally in Newry by a master brewer in a state of the art brew house, using only the finest ingredients to guarantee an uncompromising approach to taste, quality and authenticity. Available in 330ml and on draft, Finn will be heavily supported within the trade with premium POS & glassware, staff training, sampling and events. Speak to your McCabe’s representative for more information on bottle and draft options.

Quenching a thirst for tourism through our growth in

locally crafted beers By Dr Peter Bolan, director of International Travel & Tourism Management at Ulster University and tourism commentator for HRNI, looks at the growth of the local craft beer sector.

Peter Bolan

omething is brewing with regard to tourism and it is providing us with a new way to attract visitors and enhance their experience. Craft beer breweries have been opening up all over the UK and Ireland in recent years. We’ve previously seen the foodie revolution take hold, focused on localism, natural ingredients and produce, bold flavours and artisan methods. Small-scale brewing ticks all the same boxes in very strong way. Northern Ireland has been no exception to this. The number of small independent breweries here has tripled in the past decade; notable

32 • HRNI MARCH

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beerfeature

We want to produce a range of beers which reflect the rugged beauty of the north coast and which we can all be proud of.” examples including Hilden, Whitewater and Pokertree to name but a few. The latest to join these ranks is Lacada, a north coast venture based in Portrush. The Lacada micro brewery is quite unique in many ways as it is a cooperative, owned solely by its members. As Laurie Davies (one of the key driving forces behind Lacada) puts it ‘we want to produce a range of beers which reflect the rugged beauty of the north coast and which we can all be proud of’. The local community spirit is something which the new micro brewery believes is hugely important and wants to tap into to full effect. The idea that it is their beer and something to be part of, as well as proud of, is something which can really capture the public imagination, but also something that will make it appeal to tourists. Trends in tourism very much show that tourists are 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 and indeed meet the artisans making the products they are tasting and purchasing. As such it can all be seen as part of what has become known as the ‘experience economy’. The craft beer scene here in Northern Ireland is now ideally positioned to be a very important part of this www.hospitalityreviewni.com

experience economy and a key asset in our overall tourism product. Visitors want authenticity, products that are genuine with an identifiable link to the area. That very much adds value to the tourism experience. From the typical tourist who may simply wish to try a local beer to the actual ‘brewery tourist’ who has a more passionate interest, we now have a great range of artisan beer products to offer and this continues to grow and develop. It has become a crucial component of the overall tourism portfolio of our communities and Lacada in particular is a great example of this with its co-operative structure and approach. Wine tourism has been popular for a very long time (from France to Italy to the USA, South Africa, New Zealand and Australia). Likewise whiskey tourism and whiskey trails have proven incredibly popular (including our own Bushmills Distillery). We’ve seen great developments locally in our drinks sector with the likes of Long Meadow Cider and Shortcross Gin. Now it really is beer’s turn to have a slice of the tourism market and clearly the thirst is there. We’ve already seen it thriving in North America in recent years (on the east coast in Virginia it brings in $600m to the local economy), whilst in Brittany and Normandy in France, they have recently developed a beer route across four key regions to boost the profile of this new tourism market.

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Our latest local example – Lacada, is still raising funds through its community share offer which runs until March (shares are priced at £1 each with a minimum investment of £100 and a maximum of £20,000). More information can be found on the concept at www.lacadabrewery.com. Such community-centred approaches are to be commended and welcomed as community involvement and buy-in is also essential for true tourism success. Locally crafted beer means tourists have no concerns over beer miles. It brings sustainability benefits and makes a stronger contribution to local and regional economies. Going beyond simply enjoying the beverage then, beer tourism also offers travellers an insight into local culture and identity, and very importantly, a new way to develop local tourism which can only be a good thing for this growing industry and our economy here in Northern Ireland. Going forward; this also needs to be an important constituent part of a proper food tourism strategy for Northern Ireland; something which is very much a key necessity if we are to fully develop this highly important and significant aspect of our economy. MARCH HRNI • 33

tennentsNI

Clonmel 1650 is on top of the world Jeff Tosh, sales director, and Sarah Shimmons, beer marketing manager for Tennent’s NI, are pictured celebrating winning an International Keg Lager Gold Medal in The International Brewing Awards, which took place recently in the National Brewery Centre in Burton-upon-Trent.

lonmel 1650, a new Pilsner-style draught lager brewed in Clonmel and launched across Ireland last summer by Tennent’s NI, has already picked up a major international award. The latest addition to the company portfolio reflects its commitment to developing characterful, innovative beers and ciders, based on heritage and authenticity. Recently that confidence was rewarded with an accolade in The International Brewing Awards, with Clonmel 1650 winning the International Keg Lager Gold Medal. The annual Awards, first established in 1886, are among the most prestigious in the industry. This year a panel of 34 of the world’s leading judges, in conclave at the National Brewery Centre in Burton-upon-Trent, assessed close to 1,000 beers and ciders submitted from 50 countries. “One of the strengths of the International Brewing Awards has always been its ability to accommodate a wide range of beer styles and this year we have seen even more diversity in 34 • HRNI MARCH

the entries,” said Bill Taylor, chair of the judges. “The structure of the competition, with broad, style-based categories, means that there is a place for every beer and cider and all have an equal chance of winning a medal or even a trophy. “The standard of entries this year was again extremely high and our judging panel put in long hours tasting and debating the merits of the beers and ciders, to arrive at a consensus on the 100+ medal winners. Brewers and cider makers who entered this competition can be confident that their product received quality consideration from our judges.” The Awards are unique in requiring that all judges are currently working as brewers or cider makers, a distinction not lost on those who have sufficient faith in their products to enter the arena. Sarah Shimmons, beer marketing manager for Tennent’s NI, said: “It is certainly daunting to be judged by your industry peers, but it is enormously gratifying to earn recognition from

the leading figures ‘at the coal face’ and we are all extremely proud to have received a gold medal accolade in The International Brewing Awards. “We are justly renowned for innovation, coupled with quality, both of which are supremely evident in Clonmel 1650 which comes with a fine pedigree and heritage. Consumers have responded with enthusiasm, welcoming a locally brewed alternative to the plethora of foreign beers which are currently so prevalent in the Irish marketplace. At 4.3% abv, Clonmel 1650 is a well-balanced and medium-bodied lager which delivers the key attributes expected from a Pilsner, but with a particularly memorable taste which hovers between ‘slightly fruity’, ‘estery’ and ‘subtly hoppy’. “Right from the pulling of the first great golden pint, Clonmel 1650 has been a winner with consumers who appreciate authenticity and, quite simply, want to enjoy a great pint in their local. Now they have the added assurance that their favourite Lager is one of the best in the world in its category.”

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hotel&accomodationnews

Roe Park Resort Spa recognised at Irish Spa Awards T

he Spa at the Roe Park Resort, Limavady, has been recognised in the Best Hotel Spa category at the Irish Spa Awards. The Roe Park Resort was the only Northern Ireland-based spa to receive an award from this year’s shortlist. The Irish Spa Awards are judged through an allIreland public poll and honour industry leaders inspiring future excellence across the sector. In recent years, the Spa at Roe Park has invested heavily in modernising its treatment facilities and in staff training, to offer customers technologically-advanced beauty and skin care treatments. In 2013, the Spa at Roe Park became the

first spa in Northern Ireland to introduce the new highly sought after Elemis Biotec treatment, a non-evasive facial treatment unique to individual skin types. This year’s Irish Spa Awards received over 33,000 votes with the Spa at Roe Park Resort receiving the Highly Commended award in the Best Hotel Spa category, making it the only Spa in Northern Ireland to receive recognition. “Over the past few years, the Roe Park Resort has invested considerably in developing the Spa facilities to provide customers with the most innovative and luxurious holistic health, beauty and wellness treatments,” said Terry Kelly, Golf

& Spa manager at the Roe Park Resort. “We are delighted to have received so many votes from the public and would like to thank all those who voted for us and all our loyal customers.”

Portrush B&B rated second in world by TripAdvisor

hola Coach House in Portrush has been named by TripAdvisor as the B&B with its second highest ranking globally in its annual Travellers’ Choice Awards. The converted coach house, which won the Serviced Accommodation category at last year’s Northern Ireland Tourism

Awards, is owned by Sharon and David Schindler and opened in 2012 after the couple returned from New Zealand. Shola Coach House came second to Millgate B&B in Masham, North Yorkshire in the TripAdvisor Awards, which are based on the quality and quantity of traveller reviews posted on the website.

Belfast Titanic hotel ‘draws’ closer

An artist’s impression of how the Harland and Wolff Drawing Offices might look, once restored.

£4.9m grant from the Heritage Lottery Fund (HLF) will enable The Titanic Foundation to restore the derelict Harland and Wolff Drawing Offices where RMS Titanic was designed, unlocking plans to develop a luxury 4* hotel in the shipbuilder’s former headquarters building. The Harland and Wolff Headquarters Building and Drawing Offices on Queen’s Island, Belfast were the control centre for the largest shipyard in the world. Belfast workers created and designed over 1,000 ships there, including the White Star Olympic Class Liners – Olympic, Titanic and Britannic and naval warships such as HMS Belfast. The Harland and Wolff building has been vacant since 1989 and has been considered ‘at risk’ for almost a decade. www.hospitalityreviewni.com

The restoration of the B+ Listed building into an 84-bedroom boutique hotel has the potential to create over 100 local jobs. The Lottery grant will specifically focus on developing the two historical Drawing Offices as spaces for public use. The boutique hotel will also tell the story of Belfast’s industrial heritage, focusing on the authentic spaces - Board Room, Telephony Room and Entrance Lobby – as well as the fixtures and fittings that relate to the local shipbuilding industry. The grant has been awarded through HLF’s Heritage Enterprise programme, designed to help when the cost of repairing an historic building is so high that restoration is not commercially viable. Grants of £100,000 to £5m bridge the financial gap, funding the vital

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repairs and conservation work needed to convert derelict, vacant buildings into new, usable commercial spaces that can have a positive impact on local economies. “This is an exciting project that will see one of Belfast’s most historic buildings reborn as a major tourist destination,” said Paul Mullan, head of HLF Northern Ireland. “This, like many of the city’s historic buildings, has incredible potential to act as a driver of regeneration and economic growth. With Heritage Enterprise, HLF is helping local businesses tap into that potential by covering the high costs of restoring vacant and underused heritage buildings – making them fit-for-purpose as commercial, and therefore sustainable, spaces.” Kerrie Sweeney, chief executive of Titanic Foundation, said: “Titanic Foundation in partnership with Titanic Quarter has been working on this project over the last two years. It has been a long process but worth it. With HLF’s support, we will safeguard the Drawing Offices for future generations and unlock the commercial potential of the entire building as a boutique hotel with heritage at its core. This is a truly unique and authentic project for Belfast that could not have happened without the support from Heritage Enterprise Scheme.” MARCH HRNI • 39

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businessnews

Belfast Waterfront business opportunities showcased at tourism event B usiness opportunities that may arise from the £30m development works at the Belfast Waterfront, due to be completed in 2016, were highlighted at a conference held in February. The event, organised by Tourism NI in conjunction with Belfast City Council and Visit Belfast, attracted over 100 delegates keen to get an overview of the proposed new development and explore ways of working together to sell the benefits of the new conference centre facilities. “Business tourism is an important high yield sector which can deliver significant economic benefits and key to its growth is the provision of quality tourism infrastructure to attract and entertain our delegates,” said Willie Lougheed, business to business manager at Tourism NI. “The development will seamlessly integrate with the existing facility and see its conference facilities double in size to 7000m2. With cutting edge technology and intuitively designed meeting space the Belfast Waterfront will enhance the customer experience and help establish Belfast and Northern Ireland as a leading international convention destination.” The event was facilitated by Martin Lewis, CAT Publications, and guest speakers who shared their business tourism experience in this lucrative market included Rachael McGuickan, Visit Belfast; Michael Williamson,

ASM Horwath and Graham Thompson, Belfast City Council.

Pictured at the Belfast Waterfront with an artist’s impression of the new development are, from left, David Thomson, Tourism NI; Brian French, Royal College of Nursing; Willie Lougheed, Tourism NI; and Martin Lewis, CAT Publications.

Tourism Ireland and partners attend International Confex in London

s part of its push to grow business tourism from Great Britain and elsewhere around

Aoife McHale of Visit Derry is pictured, right, with a buyer visiting the Tourism Ireland stand at Confex.

the world, Tourism Ireland – together with Visit Derry and five other tourism partners from around the island of Ireland – attended this year’s International Confex, which took place at Olympia in London. The two-day event was attended by around 5,500 corporate meeting and event planners, providing the tourism partners with an excellent opportunity to do business with the influential decision-makers in attendance, through a series of pre-scheduled appointments and networking opportunities. “International Confex is an important event for corporate meetings and events professionals – providing another valuable platform to showcase and sell Londonderry and the island

of Ireland and to build awareness of our worldclass business and conference facilities,” said David Boyce, Tourism Ireland’s deputy head of Great Britain. “The superb meetings, incentive and transport infrastructure on offer, coupled with our distinctive cultural experience, means Northern Ireland is a very attractive destination for the business tourism market in Britain. Business tourism is the most lucrative form of tourism, offering significant economic benefits, and Tourism Ireland is rolling out an extensive programme of promotions to highlight Northern Ireland and the island of Ireland as a premier business tourism destination in 2015 and beyond.”

Belfast buildings go digital with free wifi

ree wifi is being switched on at public buildings throughout Belfast, allowing citizens and visitors to use the Belfast WiFi network to stay connected while accessing services and facilities at community and leisure centres, visitor attractions and a range of other busy sites. The service was initially available at nine venues, including the Ulster Hall and Belfast Castle, extending to a further 21 buildings. In total, over 100 public venues will offer free Internet access by the end of March, including City Hall, Belfast Waterfront and St George’s Market, as well as non-council owned buildings such as Laganside and Royal Courts and Northern Ireland Housing Executive offices. The BelfastWiFi network is the latest initiative to be delivered through the Super Connected Belfast programme, supported by the Department for Culture, Media and Sport’s Urban Broadband Fund and the council’s own Investment Programme for the city. It will also be extended into the new Belfast City Council boundary area, to include many community buildings transferring to the council in April. “With 70% of us now owning a smart phone or other wifi-enabled device, it’s vital that our venues keep up to date with changing trends and meet the demands and expectations of the people who use them,” said Lord Mayor of Belfast, Councillor Nichola Mallon. “It will bring new opportunities, encouraging our buildings to explore ways of engaging with 44 • HRNI MARCH

users through technology, and promote Belfast internationally as a vibrant, must-see destination to those using the service at some of our most popular tourism and business venues.” Belfast Lord Mayor Councillor Nichola Mallon is pictured in the Ulster Hall making use of the BelfastWiFi network.

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91 University Street Belfast BT7 1HP. Tel: 028 9032 7578 Email: enquiries@pubsofulster.org Web: www.pubsofulster.org Twitter: @pubsofulster Facebook: ‘Pubs of Ulster’ Chairman: Mark Stewart Chief Executive: Colin Neill

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thelastword

The Last

word…

name : LESLIE RUSH • JOB TITLE : OPERATIONS Manager (MURIEL’S AND THE SPANIARD) • Company : JK PUBS LTD

HOW LONG HAVE YOU BEEN IN THIS ROLE? Five years. DESCRIBE A TYPICAL DAY What’s not in it! It could be meetings with drinks reps, stocktaking, planning days for upcoming events, staff training, menu planning... every day is different and that’s what I love about it! WHAT WAS YOUR FIRST JOB? Paper-girl!

ENTERTAINMENT

FAVOURITE TV SHOW: Homeland FAVOURITE FILM: Top Gun ALBUM CURRENTLY LISTENING TO: The Script FAVOURITE BAND: Coldplay LAST BOOK READ: Think and Grow Rich – Napolean Hill. I will make my millions some day! FAVOURITE CELEBRITY: Alan Carr

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FAVOURITE FOOD: That’s a tough one but a good steak is hard to beat! FAVOURITE RESTAURANT: Hadskis LAST HOTEL YOU STAYED AT: Slieve Donard LAST BAR/NIGHTCLUB YOU VISITED: The Sunflower FAVOURITE PLACE IN WORLD: Edinburgh or New York! INDOOR CONCERT OR FESTIVAL: Outdoor concert LAST HOLIDAY: Portugal

Favourite Quote: Everything happens for a reason.”

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DRINKS

FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Lucozade Sport when I’m hungover. BEER OR CIDER: Cider WHITE OR RED WINE: Red wine WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Always gin COCKTAILS OR BUBBLY: Cocktails

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Keith Lemon, Alan Carr, Jamie Oliver, Holly Willoughby.

ONE ITEM YOU COULDN’T LIVE WITHOUT? Mobile – though life would be a lot quieter. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Melissa McCarthy… lol WHAT WOULD BE YOUR IDEAL JOB? Apart from my own bar on an exotic beach somewhere, I’d say I pretty much have it! INSPIRATION IN YOUR LIFE? I’m inspired by people who have the drive and determination to succeed. It’s always good to see hard work pay off. THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Take care of your body and it will take care of you! I learnt the hard way! twitter.com: @Hosp_ReviewNI