Hospitality Review NI September 2016

SEPTEMBER 2016

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

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PRISON BREAK: Cuffs Bar & Grill opened in July at the Crumlin Road Gaol, following a £350,000 investment by the award-winning Belfast tourist attraction and conference centre. Head Chef Damien Blaney talks to HRNI for this month’s Flogas restaurant profile.

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PICK PUNJANA TEA: Belfast-based Thompson’s Family Teas has won the maximum three stars for its hero brand Punjana at the Great Taste 2016 awards, receiving 23 stars in total, and this month Ross Thompson looks at the latest trends in out-of-home tea drinking.

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THE WOLFPACK: Woodford Bourne NI has secured exclusive distribution rights in Northern Ireland for one of the world’s leading premium wine brands, Wolf Blass, and recently welcomed guests to Belvoir Park Golf Club to sample its new portfolio and meet the winemaker.

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PRIDE BELFAST: As a long-standing supporter of the Pride movement globally, Smirnoff recently collaborated with artist Joe Caslin on a large-scale art installation in Belfast while continuing its ongoing ad campaign, We’re Open, encouraging inclusiveness.

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RAISING THE BAR: In a new profile sponsored by Bacardi Brown-Forman, HRNI talks to local bartenders making it big in the global cocktail scene. Featured this month is Chris Strong, general manager of Gordon Ramsay’s Bread Street Kitchen & Bar in Atlantis, The Palm, Dubai.

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SEPTEMBER HRNI • 3

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Hospitality Review NI invites your comments T

his is our first edition from our new home at Belfast Telegraph House, Clarendon Dock, where we will be combining our extensive resources and expertise with those of Independent News & Media to elevate and enhance Hospitality Review NI. Over the coming months, we will be working hard with our new colleagues to improve the content, consistency and delivery of the magazine, in print and digitally, making it more relevant and useful to our readership. Watch this space.

In the meantime, we welcome any comments and suggestions from our readership on sections of the magazine you like or dislike and any areas we currently neglect. Please send any comments to a.magee@independentmagazinesni.co.uk or feel free to give me a call on 028 9026 4268.

Alyson Magee Editor

Search begins for Northern Ireland’s hospitality stars T

he search to discover Northern Ireland’s best pubs, hotels and restaurants got underway last month, with Hospitality Ulster launching its Pub of the Year Awards 2016 – which will be held in the Ramada Plaza at Shaw’s Bridge, Belfast on Wednesday, November 16.

A total of 13 awards will showcase the toast of the Northern Ireland hospitality industry, including Industry Legend (in partnership with Hospitality Review NI – nominees should be emailed to a.magee@independentmagazinesni.co.uk) and Bar Person of the Year (in partnership with The Sunday Life).

To further widen the scope of the Awards for 2016, Hospitality Ulster has introduced a new Food & Beverage Manager of the Year Award to the lineup, which is open to entrants from pubs, restaurants and hotels.

Three Pub of the Year Awards are up for grabs, recognising the best pubs and bars in rural, urban and city locations across Northern Ireland.

The growing importance of locally-sourced food in pubs, hotels and restaurants will be recognised through three Commitment to Local Food Awards (in partnership with Food NI), while a Commitment to the Community Award will honour hospitality businesses’ contribution to their local area.

Two awards, meanwhile, in the Hotel Bar of the Year category include Hotel Bar of the Year (1*-3*) and Hotel Bar of the Year (4*-5*), while up and coming talent with be recognised with Hospitality Ulster’s Rising Star Award (in partnership with Ulster University).

While all other entries are submitted through Hospitality Ulster, Bar Person of the Year receives nominations from the general public while nominations for Industry Legend should be made through Hospitality Review NI. All submitted Award entries and nominations will then be vetted and

Pictured at the launch event are, from left, Olga Walls, chair of Hospitality Ulster, model Rebecca Maguire and Colin Neill, CEO of Hospitality Ulster.

judged by an independent judging panel comprised of industry experts, before being mystery shopped to ensure they meet industry standards and best practice guidelines.

“As our hospitality industry continues to grow and diversify, so too does the breadth and reach of Hospitality Ulster’s Pub of the Year Awards,” said Olga Walls, chair of Hospitality Ulster. “I would encourage all pubs, hotels and restaurants to get involved and enter this year’s Awards as we strive to celebrate the real heroes of Northern Ireland’s hospitality industry and make the Pub of the Year Awards 2016 the best yet.”

The closing date for entries is Wednesday, September 14. A final shortlist will be announced by the end of October, revealing the premises shortlisted in each Award.

See ps 44-45 for more information.

Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Stuart Gray Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI, Independent News & Media, Belfast Telegraph House, 33 Clarendon Road, Clarendon Dock, Belfast BT1 3BG. Contact: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4268 Sales: m.glover@independentmagazinesni.co.uk. 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

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

Hospitality Review is copyright © Independent News & Media Ltd 2016

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Revenue from overseas visitors rises 10% T

Among new attractions extending Northern Ireland’s tourism appeal is HMS Caroline, which was recently awarded a five-star visitor attraction rating under the Tourism Northern Ireland Visitor Attraction Experience Quality Grading scheme. Pictured are, from left, John McGrillen, chief executive Tourism Northern Ireland, with Jamie Wilson, general manager of HMS Caroline.

ourism Ireland has welcomed figures for overseas visitors to Northern Ireland for the first quarter of 2016, issued by NISRA in August, which indicate visitor numbers rose 8% to 400,000 generating a 10% increase in revenue to £93m.

“Overseas tourism delivers about £454m per year for the Northern Ireland economy, helping to sustain valuable employment in local communities,” said Niall Gibbons, CEO of Tourism Ireland. “And, I am pleased to report that sentiment in general for 2016 from our tourism partners overseas (including tour operators and carriers), as well as our industry partners (including hoteliers and visitor attractions), is largely optimistic.

“Tourism Ireland is determined to ensure that tourism growth continues and we are rolling out an extensive programme of promotions throughout 2016, to highlight Northern Ireland around the world. Our activity includes a major focus on this special Year of Food & Drink.

“This spring, we joined forces with Game of Thrones creators HBO once again, leveraging the huge popularity of the TV series to showcase Northern Ireland. We are also highlighting iconic experiences like Titanic Belfast, the Giant’s Causeway and our unique National Trust properties; and we continue to promote Northern Ireland as a top golf destination.”

Coca-Cola welcomes James Brokenshire to Lisburn base

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oca-Cola Hellenic Bottling Company (HBC) welcomed recently appointed Secretary of State for Northern Ireland James Brokenshire to its Lisburn facility, to provide an overview of the company’s recent achievements and investments across Northern Ireland.

With a staff of more than 500 people, its facility in Knockmore Hill produces, Secretary of State for Northern Ireland James distributes, markets and sells a wide Brokenshire is pictured with Jeffrey Donaldson range of soft drinks, including CocaMP and Matthieu Seguin, Coca-Cola HBC general manager for Ireland and Northern Cola, Sprite, Fanta and Deep RiverRock.

Ireland.

“As a global brand operating at a local level, Coca-Cola HBC is firmly committed to continuing to play a value-adding role in local communities, as well as the wider Northern Ireland economy,” said Matthieu Seguin, Coca-Cola HBC general manager.

“Coca-Cola HBC is committed to minimising its environmental impact, and we continue to find new ways to reduce our footprint. Since 2010, we have reduced our water usage by 13%, reduced our carbon emissions by 52%, reduced our contribution of waste to landfill to zero, and reduced the amount of plastic wrap used around each pallet and case. We are on track to achieve our commitments across these areas.”

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Belfast pubs to list new Open Gate Brewery beers

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xperimental brews from St. James’s Gate in Dublin, home of Guinness, are now available in 25 select pubs in Belfast and will be updated every two months.

For over 100 years, there has been an experimental brewery at St. James’s Gate where the brewers are given license to explore new recipes, reinterpret old ones and experiment freely to bring exciting new beers to life.

Brewers in St. James’s Gate opened the doors of its home of brewing experimentation and innovation with the launch of The Open Gate Brewery last November, allowing visitors to sample small batch brews such as 1516 Pilsner, Chocolate and Vanilla stout, Antwerpen Export stout and Strawberry Porter.

The Open Gate Brewery tap will be a permanent fixture in select pubs and the new brews will come on stream every second month.

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news

Celebrate the best of Belfast with Eat & Drink Belfast Restaurant Week

Pictured are, from left, Jorge Lopes from Diageo NI, Susie Brown from Tourism Northern Ireland, Gerry Lennon from Visit Belfast, Sharon Machala from Food NI and Belfast City Councillor Deidre Hargey.

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elfast is to celebrate NI Year of Food & Drink by shining a light on the city’s rich culinary scene during Eat & Drink Belfast Restaurant Week over October 8-16.

The nine-day event will promote great Belfast food and champion the city’s diverse and award-winning choice of restaurants, cafes and gastropubs, as well as celebrating Northern Ireland’s impressive artisan producers, growers and brewers, by encouraging both residents

and visitors to dine out and enjoy all that Belfast offers.

The Restaurant Week initiative, which is funded by Belfast City Council with support from Tourism Northern Ireland and delivered

by Visit Belfast and Food NI, culminates in the arrival of the BBC Good Food Show, which takes place at the Belfast Waterfront over October 14-16 and sees famous names like James Martin and the Hairy Bikers visit the city.

Shortlist announced for Great Carvery of the Year F ollowing the public vote element of the competition, 23 of Ireland’s best-loved hotels and pubs from around the country have been shortlisted for Great Carvery of the Year 2016.

Great Carvery Hotel of the Year 2016 finalists for Ulster were The Belfray Country Inn, Londonderry; Silver Tassie Hotel, Donegal; and Harvey's Point Hotel, Donegal.

In the Great Carvery Pub of the Year 2016 category, finalists for Ulster were Martha's Vineyard, Derry and The Market Yard @ The Corner Bar, Derry.

The seventh year of the event will see finalists receive a visit from a team of mystery shoppers to find out who serves the best carvery in the chosen pubs and hotels in each region.

“After seeing this year’s shortlist, it is obvious that the public has once again chosen some of the country’s finest carveries and I’m looking forward to seeing which of these great establishments come out on top,” said Mark McCarthy, business development

chef at Unilever Food Solutions.

“At Unilever Food Solutions, we believe that a great carvery meal is about much more than just the quality of the food served; it is about atmosphere, value and exceptional customer service and attention and that is what the Great Carvery of the Year competition is all about; finding the best in class from a nationwide pool of immensely talented chefs and operators.

That’s why we call on the public to vote and show support for their favourite establishment.”

Finalists will be invited to attend the Great Carvery of the Year Grand Final in Dublin in October, where provincial winners from Munster, Leinster, Connacht and Ulster will be revealed, along with the overall winners of the Great Carvery Pub of the Year and Great Carvery Hotel of the Year.

The two overall winning venues will receive PR and marketing support to the value of €2,000 each. The winners’ prize also includes a specially-commissioned wall plaque.

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flogasprofile

Cuffs Bar & Grill, Crumlin Road Gaol Damien Blaney, head chef at Cuffs Bar & Grill, talks to HRNI WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Our lunch and dinner menus contain a number of dishes to suit every taste including chicken lamb, duck and beef. The inspiration behind our menu is keeping it local. All our ingredients are fresh and sourced locally; we have so much on our doorstep. We have a good relationship with small independent suppliers such as Ewings, Belfast’s oldest fishmonger, and local chicken producers, Rockvale.

WHEN DID THE RESTAURANT OPEN? Cuffs Bar & Grill opened to the public at the beginning of July, following a £350,000 investment from the award-winning Belfast Tourist Attraction & Conference Centre, Crumlin Road Gaol.

We wanted to expand the facilities and bring something a little different to the Gaol for the visiting tourists but also for the locals. North Belfast’s hospitality scene is quite limited so we knew a licensed restaurant would be a welcome addition to the industry.

TELL US ABOUT THE SPACE YOU HAVE Cuffs Bar & Grill is in an incredibly unique setting, the Grade A building itself is a local landmark and one of the most popular tourist attractions in Belfast. The restaurant is located in the original Victorian kitchen of the Gaol, what was known as the Scullery, and has a capacity of 75 guests.

WHAT FEEL ARE YOU AIMING FOR? Cuffs Bar & Grill has a very relaxing, intimate feel. The unique setting makes it perfect for business people, couples, families and private functions.

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DOES YOUR MENU CHANGE OFTEN? As we rely heavily on fresh produce from local suppliers, our main menu will change seasonally. The current menu will run to midNovember before changing to our winter menu. This allows us to make the most out of the ingredients available to us each season as well as providing our customers with good quality, fresh food. At Cuffs, we also offer a daily specials menu to our customers; this menu reflects the best produce which is available to us locally.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We provide ongoing training to our staff to ensure our menu is always produced to a high standard. We feel it is important to teach them about working with fresh ingredients and to show them it is about more than just opening a packet. We also listen to customer feedback and make alterations as required. As we serve local and international customers, we need to ensure that our menu suits all tastes, as well as providing an insight into the culture of Northern Ireland.

WHAT IS YOUR FOOD SOURCING POLICY? We source our ingredients from the best

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suppliers and growers in Northern Ireland. We aim to keep it all as local as possible.

WHO ARE YOUR CUSTOMERS? Since we opened our doors at the beginning of July, we have welcomed a large number of locals as well as regional and international tourists who receive discount at Cuffs if they have been on a tour.

We are confident the restaurant will continue to be a hit with locals in Belfast, as well as those further afield and of course for the expanding number of tourists in the area.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? Cuffs Bar & Grill uses locally sourced ingredients and we have created delicious menus to suit all tastes. We want to put a spin on Northern Ireland with our menus as we feel it’s important that guests from overseas get to sample some local and traditional Northern Ireland food. We have also created special events menus and packages to suit the popular ‘Live At The Crum’ concert nights. Customers can enjoy the surroundings at Belfast’s newest dining experience with a two-course meal followed by the evening’s live music event at a special rate.

53-55 Crumlin Road, Belfast Tel: 028 9075 5822 Email: cuffsgrillbar@ crumlinroadgaol.com Opening hours: Seven days a week Lunch: 12-4pm Dinner: 4-9pm

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chefprofile

Jason Bowen, co-owner of The Fatted Calf, talks to Alyson Magee

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s with many of the chefs gracing HRNI’s pages, Jason Bowen acquired his love of cooking from his family and studied at Belfast Met’s Millfield campus but from there his backstory diverges.

Hailing from Vancouver Island, the Canadian may be familiar to many in Northern Ireland for another reason; he arrived here to finish his ice hockey career with the Belfast Giants, having played professionally in Canada and the US for many years. And when he hung up his skates for the Giants in 2006, Jason decided to stick around and find something else to do.

“My uncle was an executive chef on Vancouver Island and it fascinated me,

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everything he did,” says Jason. “I always loved cooking, and everybody I knew could always cook and make the best ever dish. I had always thrown parties for the team, cooking for them after the hockey.”

After gaining his NVQs in catering, Jason found a business partner in Justin Donaldson, and the pair set themselves up as premium, bespoke catering service provider The Fatted Calf. “We were from different backgrounds but both had a passion for food,” says Jason.

“Our knowledge and skills have grown a lot over the last 10 years, and are always evolving. We started out with modest recipes doing corporate stuff but our main focus now is

wedding. From April to October, we would do about 70 weddings.

“Every wedding is bespoke, so we cook what they want; it just really depends on our client. A lot of our food is simple but we pack as much flavour as possible into it. We have been asked to do Mexican, Thai and all these different cuisines. We have our clients in to taste our food, and see if they want anything changed.”

Crossgar Pallas supplies the majority of meat used by The Fatted Calf while, with its ties to the Glenarm Castle for which The Fatted Calf has the contract for the tea room, Glenarm Shorthorn beef from Peter Hannan is also used.

Having started the business out of their homes, The Fatted Calf has progressed over the years to a café in Stranmillis, then Balloo Industrial Estate and now operates from a larger premise on Montgomery Road in Belfast. The business employs around 60 part-time workers, many as waiting staff, and over the busy wedding season, Jason would work up to 80 hours per week himself.

In terms of inspiration: “We both love Gordon Ramsay and Tom Kerridge,” says Jason. “That to me is just great food. We get a lot of great ideas from Tom Kerridge. And being from Vancouver Island, I love seafood. Anything from the sea is always exciting to cook.

“I’ve just bought an American-style smoker, and you can put a high volume of briskets in there at one time and just let it go. It works well for big numbers, and any big festivals. Being Canadian, I barbecue all the time and when there’s a gathering, it’s always a fun event.

When I played hockey, that’s what I would do to relax.”

Now settled in Northern Ireland, Jason lives in Seahill with his wife and 10-month-old son and still goes to see the Giants, while also enjoying mountain biking if he can find the time.

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drinksnews

Investing in the success Year of Food & Drink continues with Bread & Baking

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

EVENTS: SEPTEMBER 1-3 ABV Beer Festival Carlisle Memorial Church, 25 Clifton St, Belfast SEPTEMBER 3 British Street Food Awards Hillsborough International Oyster Festival SEPTEMBER 10 Donaghadee Lights Up Noon, Donaghadee, Co Down AUGUST 19 The Sundown Market 5:30-10pm, Bangor Seafront, Queens Parade SEPTEMBER 16-18 Tesco Taste Festival 2016 Custom House Square, Belfast SEPTEMBER 17 Good Food Market at The Argory 11am-4pm, 144 Derrycaw Road, Moy SEPTEMBER 24-25 Festival Lough Erne in and around the town - Enniskillen The Ballynahinch Game and Harvest Fair Montalto Estate, Dromore Road, Ballynahinch 2016 Finnebrogue Artisan Hans Sloane Chocolate & Fine Food Festival - Killyleagh

The theme for September is Harvest. For more information on getting involved in Year of Food & Drink 2016, visit www.

of talented chefs

By Michele Shirlow, chief executive, Food NI

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ear of Food & Drink continues to gather momentum with restaurants and at shows and festivals across Northern Ireland. We are now considering how best to build on the achievements of the past seven months and to explore initiatives to carry the hugely successful campaign forward into 2017… and well beyond. Our focus is on developing legacy initiatives, especially in key areas such as foodservice and in markets outside Northern Ireland.

We want, for instance, to build on the tremendous support being provided by so many of our immensely talented chefs. We are considering a scheme to enable up and coming chefs, students from colleges across Northern Ireland, to sharpen their skills with those in Northern Ireland and further afield with much greater experience.

Over the past few months, for example, we’ve supported visits here by celebrity chefs such as Jean-Christophe Novelli, who highlighted the magnificent Clipper Kitchens in Derry, part of the Foyle Maritime Festival, and Romy Gill, a very welcome guest to the Salmon and Whiskey Festival in Bushmills.

We’d certainly wish to see more female chefs coming to the fore, and I’ve been immensely encouraged to see some ‘stars of the future’ leaving colleges as award winners.

Of course, we have several trail blazers like Paula McIntyre, Trish Deseine, Jenny Bristow and Danni Barry, the only female Michelin star chef in Ireland. But we need more to help us in continuing to enhance our position as a destination of culinary excellence.

I was interested to read a recent report that only about a fifth of professional chefs in Ireland are female. It’s a problem facing every part of Europe. Earlier in 2016, for example, the influential French food magazine Le Chef released its 100 of The Best Chefs in the World 2016. The list is created by asking 528 Michelin-starred-chef voters to each

provide a list of five names of those who they think best represent the cooking profession.

Only four women were listed in the Top 100; none of them in the top 10! And at the recent Restaurants Association of Ireland (RAI) Awards, held in Dublin, in the categories for individual winners, featuring Best Chef and Best Restaurant Manager, all the awards went to men.

A report by the Irish government - Future Skills Needs of the Hospitality Sector - released late last year, estimated that there were 23,948 chefs in Ireland in 2014.

Around 20% were women. Research in the UK estimated there are around 250,000 chefs, only 18.5% women.

Interestingly the first female chef in the UK to hold three Michelin Stars, Clare Smyth, is from Co Antrim. She was also acclaimed for her skills by the Good Food Guide. Clare, in a recent interview, reckons female chefs could be doing more to promote themselves more effectively. Perhaps, we shouldn’t be focusing on gender and women chefs and instead should be talking in terms of addressing the shortage of chefs per se. The legacy initiatives we have in mind won’t be gender specific. What we want is to develop the strongest pipeline possible of talented and creative chefs and the conditions in which they operate.

Working as a chef is often a tough and demanding vocation, and this contributes to the overall shortage of qualified chefs, including women, across the island in what is a fast growing sector. Government departments, the colleges and professional and representative bodies here are aware of the manpower challenge and are addressing this.

Our focus will continue to be on developing practical initiatives that support and enhance those of other public and private sector organisations and encouraging those in hospitality to aim for excellence at a national and international level.

discovernorthernireland.com.

SEPTEMBER HRNI • 9

foodnews

NI company named UK Foodservice Supplier of the Year Pictured at the Awards are, from left, Richard Barret, Ivan Martin, Peter Robinson, Rhonda Thompson and Perry Donaldson with event compere, Craig Charles (fourth from left), and Ross Goatham from award sponsor, AC Goatham & Son, back row.

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rowth of 38%* and investment in the business were just two of the many factors that contributed to the North Down Group being named as Foodservice Supplier of the Year at a major food awards in London, organised by the UK fresh produce trade association, FPC. Pitted against some of the UK’s biggest names in fresh food, the North Down Group scooped

one of the top accolades at the Fresh Awards 2016, and was the only company from NI to be recognised.

“In 2015, we took the strategic decision to invest in the business through training, modernisation of our facilities, increasing our fleet and expanding our product range,” said Ashley Megarry, managing director of the North

Down Groups. “It was an investment that has paid off, with our customer base increasing by 23% and turnover in 2015 growing by almost 40%.

“To be recognised at the Fresh Awards on a UK level is a tremendous achievement for the company, and it’s a real testament to how our team embraced the changes that were introduced, and how our investment in the business is paying dividends.”

Founded 26 years ago in Newtownards with three employees and a van, the North Down Group has grown to employ 112 people over three departments.

As one of NI’s most recognised suppliers for fresh produce and fine foods, the North Down Group supplies many of NI’s top restaurants and retail outlets from its headquarters, which are situated off Kennedy Way in Belfast, where it also hosts NI’s only commercial farmers’ market with producers congregating daily at 3.30am to sell the freshest fruit and veg.

“We couldn’t win accolades such as this without the continued support of our customers,” said Megarry. “We’d like to thank every one of them for working tirelessly to help Northern Ireland become renowned as being one of the best food destinations in UK and Ireland.” *38% increase in turnover, 2015 v 2014

Acclaimed Aussie chef joins Bartali in the North Coast

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ward-winning Australian chef Dean Coppard has left the venue where he made his name, Uluru in Armagh, to take up an appointment as executive chef of Bartali in Portballintrae.

Bartali opened just over a year ago and is part of the Thornyhill Group, which also includes Belfast restaurants Coppi in St Anne’s Square and Il Pirata in Ballyhackamore.

“Irish seafood is some of the best in the world and there is an abundance of it available on the North Coast,” said Coppard.

“I love to show off local ingredients in innovative ways, and may even bring a few Eastern flavours with me on the journey up the road; not to forget a bottle or two of Armagh cider.”

Andrea O’Neill, sales and marketing manager for the Thornyhill Group, said: “We are delighted to have a chef of Dean’s reputation join us in Bartali where we are sure he’ll put his own spin on our beautiful seaside restaurant. Dean is a great talent.”

Coppard took charge of the kitchen at Bartali on August 18, introducing dishes such as a ‘Surf & Turf’ main course of beef fillet

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Dean Coppard is pictured with his old team at Uluru, including Mark McGonigle who will continue at Uluru as head chef.

medallions, grilled local langoustines and a Béarnaise sauce, and a classic Dunluce burger using Hannan’s award-winning, saltaged beef.

Tony O’Neill, director of the Thornyhill Group, said: “We at Thornyhill are proud of what we’ve achieved on the North Coast so

far and look forward to taking Bartali to the next level, making it a destination restaurant for locals and beyond.”

Mark McGonigle, meanwhile, will continue at Uluru in Armagh – which moved to a new location within the Emersons retail complex a few years back - as head chef.

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foodnews

Stormont Hotel targets families with Sunday events A

Family Sunday Buffet Lunch, featuring the added attraction of farm animals from Blackberry Farm for children to pet, was hosted at the Stormont Hotel last month as the latest in a series of family-focused events organised by the Hastings Hotels venue.

Following a similar family farm event in the spring, “we put this event on as added value to our already established product offering,” said Eóin McGrath, business development manager at Hastings Hotels.

“We want to appeal to the family market.

We value the importance of family time, and believe that the perfect atmosphere and setting at Stormont Hotel is ideal to meet up, chat and enjoy a wonderful Sunday afternoon of food and entertainment for the children. With the

addition of the new family package for two adults and two children for £75, our offering is as appealing as it’s ever been.

“We plan to introduce family fun days at least once per quarter, with various seasonallythemed events throughout the year at Easter, Halloween and Christmas including each Sunday in December. Our next event is our Spooky Spectacular Sunday Buffet, candy apple decorating and prizes for best decorated candy apple and costume, with the addition of creepy crawlies, spiders, reptiles etc.”

Reflecting Hastings Hotels’ commitment to local sourcing, the buffet featured a selection of starters including seafood options, salads and cold meats, homemade soups with a wide selection of breads, a selection of roast meats

Success of Eel-Eat Restaurant Week proves eels are tasty

and potatoes and vegetables from local suppliers, and a huge selection of homemade desserts, a chocolate fountain, candy cart and Glastry Farm ice cream.

Pizza Express expands throughout Belfast with two new outlets

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he inaugural Eel-Eat week, which saw restaurants from across Northern Ireland serve eel in a variety of delicious dishes, has been a huge success, according to event organisers.

An elite group of Northern Ireland restaurants added the delicacy to their menu and diners voted with their tastebuds, confirming that eels are tasty.

From the marketing to the sales Eimear Kearney and participation, the success has been described as ‘phenomenal’ by its organisers and plans are already in place to develop Eel-Eat 2017. Sales of Lough Neagh Eel were up 30% during Eel-Eat, the target of restaurants participating was exceeded and already the initiative was shortlisted for an award just as the Tourism NI celebration of Seas, Rivers and Loughs during the Year of Food & Drink ended.

“Lough Neagh Eel is loved globally so we wanted to offer the general public here in Northern Ireland the chance to get out and sample it on their doorstep,” said Eimear Kearney of the Lough Neagh Partnership. “The concept of Eel-Eat was 'cooking' for quite a while so to see it come to fruition and for it to be such a success is proof that there really is appetite at home for Lough Neagh Eel. “Our marketing campaign took on a life of its own throughout the week with restauranteurs, chefs, customers and diners really getting behind Eel-Eat, engaging on social media and telling us how much they were enjoying what was maybe their first taste of Lough Neagh Eel. We developed a hashtag #eelsaretasty which provided phenomenal reach and enabled us to keep track of the popularity of, and conversation around, Eel-Eat on the ground.”

Eel-eat was supported by Tourism NI, Antrim and Newtownabbey Borough Council, Food NI and The Lough Neagh Fishermen's Cooperative Society.

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Zoe Bowley, operations director at Pizza Express, is pictured alongside two of the restaurant's Pizzaiolos at the new store in St. Anne’s Square.

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izza Express has announced the opening of two new eateries in Belfast, employing 60 new staff across both sites.

The two new restaurants situated in St Anne’s Square and Upper Newtownards Road in Ballyhackamore, brings the number of Pizza Express restaurants in the city to five, employing a total of 160 staff.

“The restaurant industry in Northern Ireland is thriving, with quality and value in the fore when it comes to consumer decision making,” said Zoe Bowley, UK operations director at Pizza Express. “The demand for our quality offering is such that we have seen the opportunity to expand in the city centre into St. Anne’s Square, and to Ballyhackamore Village in the east of the city.

“Pizza Express first opened on Bedford Street in Belfast in 1996, so we have been part of the fabric in Northern Ireland for 20 years, while we have been a favourite on the UK High Street for 50 years.

“Our Deliveroo partnership is also expanding in Belfast, with local users able to order via the Deliveroo app or website for takeaway from any one of our five restaurants across the city.”

Both new restaurants will open on Friday, September 9. Pizza Express operates over 460 restaurants with 14 in Republic of Ireland.

SEPTEMBER HRNI • 11

teafocus

Local company wins top 3-star award for NI’s favourite tea

Teatime

A recent report published by Allegra World Coffee Portal, Tea Out-of-Home UK 2016, predicts a surge in premium tea bars while highlighting the benefits for hospitality operators offering quality teas. Ross Thompson, joint managing director of Punjana, looks at the latest trends in tea drinking out of home.

Ross and David Thompson

I

Punjana staff, from left, Chloe Brooker, quality supervisor, Greg Earl, operations manager, and Christine McCluney, factory supervisor, celebrate their 23 Great Taste stars.

B

elfast-based Thompson’s Family Teas, has won the maximum three stars for its hero brand, Punjana, Northern Ireland’s best-selling tea, at the prestigious UK Great Taste 2016 awards.

Three stars is the highest achievement a product can win and is normally reserved for exclusive and specialised products rather than an affordable everyday product.

In this year alone, the family-owned business amassed a record-breaking total of 23 star awards. Another blend, Thompson’s Irish Breakfast tea bags, also achieved top honours with the maximum three stars.

Punjana tea bags now stand alone in their category - winning more Great Taste awards than any other blended teabag in the UK and ROI over the past 10 years.

Cousins Ross and David Thompson, who blend all of their company’s teas, have long held a passion for blending. “I feel that with this latest endorsement, we have come one giant step closer to our ultimate goal of blending the perfect everyday cuppa,” said Ross.

The recently-aired television advert, which features Ross and David on their tea journey, finishes with the line, ‘Punjana is everyday tea, but when the Thompson’s make it, every day is special’. This award comes as a timely endorsement to their lofty claim.

Other winning tea products include

12 • HRNI SEPTEMBER

Thompson’s Signature Blend tea bags, Thompson’s Everyday tea bags, Thompson’s Decaf tea bags, and even Punjana’s brand leading loose tea which was accredited with 2 stars.

The Thompson’s recent development into the luxury loose tea sector, serving the growing demand for special tea drinking occasions, was rewarded with a raft of awards for their exotic infusions, including Hedgerow Heaven, Scent of a Rose and Rhubarb Spritzer.

The Great Taste awards are commonly referred to as the ‘Oscars’ of the food and drink world and are run annually by the Guild of Fine Foods in England. Food and drink entries are blind tasted by up to 40 judges in six different locations across the UK with less than 2% of all entries making it to the hallowed 3-star status.

All Thompson’s Family Teas are imported into their state-of-the-art blending and packing facility in Belfast, before being distributed to outlets across the Province and beyond to markets stretching from the United States to Australia.

David Thompson said:“Our factory has achieved BRC Grade A accreditation and is equipped with some of the world’s most advanced tea packaging and blending machinery; indeed our factory now produces tea for over a third of the country’s tea drinkers, equating to more than 1 million tea bags every day, in Northern Ireland alone.”

t is important to recognise that about 85% of Northern Ireland tea drinkers prefer straight forward ‘black tea’, or ordinary tea, as consumers would often refer to it.

Getting that right, whether in loose tea or tea bags is hugely important and sometimes overlooked.

However, when out of home and on the high street, tea drinkers will sometimes try something different as a treat. That might be a pure green tea, or maybe enhanced with some scented Jasmine or indeed any number of complimentary flowers, fruits or herbs.

Pure herbal infusions are popular with peppermint, camomile or rooibos being amongst the most preferred.

But it doesn’t stop there! Red berry infusions are in ready supply, containing real pieces of blackberry, raspberry, strawberry and hibiscus. Indeed there are some surprisingly appealing apple infusions which can be very satisfying both hot and cold!

Thompson’s Family Teas have a comprehensive range of awarding-winning black tea and speciality teas. Their Great Taste Award total for 2016 was an astonishing 23 stars. These awards spanned their entire range including the beautiful green tea Scent of a Rose and a charming Rhubarb Spritzer but perhaps the most noteworthy was the Guild's maximum 3 stars awarded to the company’s Punjana Tea, Northern Ireland’s brand leader, which surely proves that ‘everyday’ tea can indeed be special.

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drinksnews

Tim Herron, general manager of The Dirty Onion & Yardbird, talks to HRNI

THE DIRTY ONION, BELFAST TELL US ABOUT THE BAR The Dirty Onion is located in one of Belfast's oldest buildings and has a rich history and a story to tell. From 1921 to 1991, The Dirty Onion was a bonded spirit warehouse and housed many thousands of bottles of Jameson

Jameson Caskmates has been finished in stout - seasoned whiskey casks. While our triple - distilled smoothness is very much in evidence, notes of cocoa, coffee and butterscotch confirm influence of stout.

Savour it neat or on the rocks - or give it some company and pair it with your favourite craft beer.

14 • HRNI SEPTEMBER

whiskey, which is why we honoured this association with a Jameson Barrelman statue in our beer garden. The focus for the bar is local craft beer, whiskey and traditional Irish music.

We have worked closely with An Droichead Irish music school to offer entertainment seven nights a week, ranging from trad sessions to bodhran lessons which we offer free of charge.

We feel this combination of entertainment, carefully chosen drink selection and a fantastic beer garden offer added value to the customer and an experience to remember. Also not forgetting our rotisserie chicken restaurant upstairs Yardbird which serves marinated chicken in a relaxed environment, with speed of service and affordability.

HOW DO YOU DRIVE SALES? It is one thing having a great selection of drinks, but another having well trained, knowledgeable staff who can sell and promote the product. We have been focusing on Irish whiskey lately with tastings of new and existing ranges to help the staff fully understand

how whiskey is produced and what flavour profiles are associated with different styles.

We also incentivise product sales; this month we are promoting Jameson Caskmates. I also introduced a Boilermaker menu which is a beer and whiskey pairing menu which has been a great success. I worked closely with beer and whiskey experts to choose pairings that complement each other and am excited to be working on volume two of this in the coming weeks.

WHAT MAKES THE DIRTY ONION AN IRISH WHISKEY BAR? When we opened the Dirty Onion, I was keen to establish a reputation as being a good Irish whiskey bar, not only because of our historical association with Jameson, but because Irish whiskey is enjoying a massive resurgence in the global market. Although there are other great Irish whiskey bars in Belfast, I wanted to pick a range that was extensive but had some alternative offerings. One way in which we help Irish whiskey stand out in the bar is by specifically price labelling them all on the back bar. This helps inform the customer what the price range is and takes away any awkward conversation of asking different prices.

WHAT ARE YOUR BEST-SELLING BRANDS, AND PERSONAL FAVOURITES? Best selling is Jameson. That isn't a surprise considering how much it has grown in the last five years - I think them promoting it as a mixed drink with ginger ale and lime helped propel the sales massively. Next after that would be Redbreast 12 year old, a superb pot still whiskey.

I like a lot of whiskey and have a few personal favourites - Green Spot has always been my go to whiskey. I do however enjoy some of the new innovative whiskies out there especially ones being aged in different casks.

I love Teeling small batch, the rum cask offers an interesting sweetness and aroma. Similarly Jameson Caskmates, which is aged in stout barrels, offers a surprisingly smooth finish and a flavour like no other.

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drinksprofile

Woodford Bourne NI toasts new contract with Wolf Blass wines W

oodford Bourne NI has secured exclusive distribution rights in Northern Ireland for one of the world’s leading premium wine brands, Wolf Blass.

The agreement with Treasury Wine Estates will see Lisburn-based Woodford Bourne distribute a full range of Wolf Blass wines to the on and off trades in Northern Ireland.

The Wolf Blass winery was founded

by German immigrant Wolfgang Franz Otto Blass in Australia in 1966 and, over the past 50 years, has built an impressive portfolio of award-winning wines with tiers including Red, Yellow and Gold Label and over 30 varieties such as Cabernet, Merlot, Sauvignon Blanc, Malbec and Pinot Noir.

Most recently, the company was named Red Winemaker of The Year for the third time in July at the highly prestigious International Wine Challenge in London, seeing off competition from thousands of entries world-wide.

The Woodford Bourne contract will see a number of new wines introduced in Northern Ireland, including the Eaglehawk Shiraz and Yellow Label Cabernet quarter bottle which will complement the existing Yellow Label Chardonnay. A Silver Label Chardonnay and Silver Label Shiraz, Cabernet and Malbec will also be exciting additions to the collection.

According to Woodford Bourne NI Managing Director Gareth Bradley, the Wolf Blass contract represents an important addition to the Woodford Bourne portfolio which already includes Treasury Wine Estates brands Penfolds, Beringer, Lindeman’s and Matua Valley.

“Wolf Blass has a great history of making award-winning wines and we are very proud to add such a globally respected brand to our growing Woodford Bourne portfolio,” said Bradley. “Wolf Blass winemakers set only the highest of standards which is reflected in the fact that the brand has won more than 8,500 awards since 1966, so we are very excited to be in a position to offer this calibre of wine to the Northern Ireland market.”

Woodford Bourne NI is part of Valeo Foods and is one of Northern Ireland’s leading wine sales, marketing and distribution companies. It currently distributes a number of other wine brands including Torres, Deakin Estate, Wakefield, Mumm champagne, J Moreau & Fils and many more.

16 • HRNI SEPTEMBER

Gareth Bradley, managing director of Woodford Bourne NI, is pictured with Treasury Wine Estate’s country manager for Ireland Jacob Cole and Wolf Blass chief winemaker Chris Hatcher.

Andrew Schnell (Woodford Bourne), Chris Hatcher (winemaker) and Jacob Cole (Treasury Wine Estates).

Chris Hatcher, Ian Lyttle (Clandeboye Lodge), Mark Austin (Robert Roberts), Malachy Toner (Wellington Park Hotel), and Peter Lavery (Robert Roberts).

Stephen Redden (Clayton Hotel), Chris Hatcher and Eddie McKeever (McKeever Hotel Group).

Andrew Schnell (Woodford Bourne), Susan Smart (Hastings Hotel Group) and Chris Hatcher.

Denis Broderick (Woodford Bourne) and Chris Hatcher.

Alan Boe, Scott McCormack (Woodford Bourne), Chris Hatcher and Darren Crawford (Clandeboye Lodge).

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SERVE OF THE MONTH

BLACK BUSH & APPLE

35ml Bushmills Black Bush Sparkling apple juice Served in a tall glass with ice Garnished with a lime wedge

SERVE MONTH of the

WITH BUSHMILLS BLACK BUSH

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Gary McCalmont, area manager of Stokers Halt, The Four Trees Moira and Tate’s, shares a signature serve for Bushmills Black Bush.

Bushmills Black Bush about the

bartender

The featured spirit in this month’s signature serve is Bushmills Black Bush.

BLACK BUSH & APPLE 35ml Bushmills Black Bush Sparkling apple juice Served in a tall glass with ice Garnished with a lime wedge “Black Bush has just introduced Black Bush & Apple as a new serve and held a tasting in Stokers Halt at the end of July,” says Gary McCalmont. “It’s a great combination, and I’m sure it will extend the appeal of Black Bush as a long drink.”

Now area manager of the Approachable Group venues Stokers Halt in Ballyhackamore, The Four Trees in Moira and recent acquisition Tate’s in Holywood, Gary McCalmont is well established in the local trade. Having started out working in Lisburn area venues such as the Homestead Inn and The Gaffe Cutter from an early age, Gary then spent six years in hospitality on the Stena HSS before he found his land legs again at The Elbow Rooms in Belfast. A stint in Carrickfergus followed, at The Northgate and then as manager of The Point for four years, followed by three years at Wetherspoon property The Tuesday Bell in Lisburn. The trade has kept him young, Gary says, and he enjoys the wide array of people he meets as well as diversification of the bar trade to embrace local craft beers and spirits.

Gary McCalmont, area manager of Stokers Halt, The Four Trees Moira and Tate’s

Available from all good wholesalers.

Patrick Morgan T: 07734 128048 Bushmills & associated logos are trade marks owned by The Old Bushmills Distillery Company Limited, Bushmills, County Antrim. Please drink responsibly.

pridebelfast

Smirnoff raises awareness of LGBTQ equality at Belfast Pride Smirnoff collaborates with Artist Joe Caslin on #LOVEWINS through the brand’s Global Street Art Project

Artist Joe Caslin

S

mirnoff is on a mission to move us all to be more inclusive. To open everyone to new people, new places and new experiences.

Inclusivity is at the heart of everything Smirnoff do.

The ongoing advertising campaign, We’re Open, provokes mainstream culture to be more

open and inclusive. Being open to people, experiences and ideas makes good times better for the many.

As a long standing supporter to the Pride movement globally, Smirnoff wanted to collaborate with Pride as a platform to demonstrate how important and wonderful it

can be when we all come together.

Pride in Belfast has grown to become a huge celebration in the city. Smirnoff set out to create a campaign that leveraged the We’re Open campaign but felt locally relevant, provoking inclusivity and encouraging joyful celebration of Pride.

Colourful Pride outdoor advertising and in-bar point of sale was decorated across the city throughout the festival, with a range of lines to champion the celebrations from PRIDE NO PREJUDICE to CLOSETS ARE FOR CLOTHES. The pinnacle of the campaign was a collaboration with Irish artist Joe Caslin who unveiled a large-scale art installation ahead of Belfast Pride. The work featured a couple from Belfast who travelled to America to get married earlier this year, and was accompanied by a portrait exhibition which explores the interweaving themes of friendship, community and celebration.

“I was delighted when Smirnoff approached me about working together on this inclusivity project,” said Caslin. “During this year’s Belfast Pride festival, there will be an outpouring of tolerance and love, but we are also reminded that there is still work to be done to create a more open society.”

Julie Bramham, brand director of Smirnoff Europe, said: “We approached Joe because of his shared views on inclusivity and openness. We were particularly drawn to his work supporting LGBTQ equality, including his large scale street art installations in Ireland last year drawing global attention to the country’s same sex marriage referendum.

We have been supporting Pride in the UK for over 20 years and we’re delighted to be working with Joe for Belfast Pride 2016.

Belfast is a city rich in culture where people will be coming to celebrate good times and inclusivity.”

The project was inspired by Belfast PRIDE’s 2016 festival theme, We are One, which aims to celebrate the concept of family and the wider support network of those in the community. It marks the third instalment of the Smirnoff Global Street Art Project which aims to spread messages of inclusivity around the world. The project was first launched in Tokyo, Japan in March and a subsequent installation has taken place in Los Angeles.

Enjoy Smirnoff sensibly. Visit www.smirnoff.com 18 • HRNI SEPTEMBER

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pridebelfast

We are One at Belfast Pride 2016

Pictured are, from left, Denise Hart, Belfast Pride's launch event manager; Lord Mayor Alderman Brian Kingston; Deputy Mayor Cllr.

Mary Ellen Campbell; Seán Ó Néill, chair Pride Festival; and Tina Leggs Tantrum, who won Artist of the Year and has raised £20,000 over the last seven years with her annual Opportunity Frocks Drag competition.

Ciara Keenan, smirnoff brand Manager, Diageo with her sister (right) Grace Keenan.

Ciara Kennan, Smirnoff brand manager presenting the award for Best Night Out in Belfast to Anthea Wilson of the Anthology Group which includes Kremlin, Union Street and The Roof.

Lee Cullen of Cara-Friend presenting the Business Contribution award to Ciarán Moynagh of McClernonMoynagh Solicitors.

Ciara Keenan, Smirnoff brand manager.

Seven things businesses need to know about serving LGBT customers DAS Law, part of the DAS UK Group, offers advice on serving LGBT customers to the hospitality and retail trades

D

uring recent months, high profile rows in America over which toilets transgender people are allowed to use have raised the issue of the rights of lesbian, gay, bisexual and transgender (LGBT) individuals in public places.

There have also been instances in the UK of LGBT discrimination by businesses such as the B&B owners who refused, on religious grounds, to let a room to a gay couple. In Northern Ireland, a bakery was found guilty of sexual orientation discrimination having refused to fill an order for a cake with a slogan supporting same-sex marriage.

UK businesses found guilty of discriminating against LGBT individuals can face a fine running into tens of thousands of pounds.

So if staff in a hotel, restaurant or shop are responding to a request from an LGBT individual, experts at DAS Law have compiled a list of seven points they need to keep in mind in order to be on the right side of the law.

1. The Equality Act 2010 states that it is unlawful to discriminate against customers on the grounds of what the law calls ‘a protected characteristic’. Protected characteristics include sexual orientation or gender reassignment.

2. If you or your staff treat someone differently because of their sexual orientation, this is direct discrimination.

Religious beliefs do not trump the law. If you treat someone differently because of your religious beliefs, you are in breach of the law.

3. If your business has a policy or a rule that means, in practice, an LGBT individual is treated differently, this could be indirect discrimination. For example, if a hotel has a rule that it will only provide a double room to a couple of the opposite sex.

4. If your staff abuse an LGBT individual or make a joke about their sexuality, this can be harassment.

5. Cross-dressing is not a ‘protected characteristic’ under the Equalities Act. However, if the cross-dressing is part of the process of changing gender, or if you perceive the individual to have a characteristic of gender reassignment and treat them differently because of this, it could still be construed as discrimination.

6. There is no legal defence against a claim of direct discrimination.

7. “The key thing to keep in mind when dealing with customers is that if you treat them differently because of their gender or sexuality, you could well be guilty of discrimination – and that carries a hefty fine,” said Holly Heath, solicitor at DAS Law. “An award for injury to feelings alone can be up to £30,000, but that’s only the start of it. Damages for personal injury, aggravated or exemplary damages and compensation for any losses can also be included.

“The key is to ensure your staff are fully aware of the law and what it means for the way in which they respond to customers. A joke at a transgender person’s expenses could prove very expensive.”

Presenters Barra Best and Q Radio's Sonya Mac.

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SEPTEMBER HRNI • 19

drinksnews

Wine Wizard!

Ciaran Meyler

I

Wine and food never tasted so good

by Ciaran Meyler

was born to be in the wine industry. The doctor who came to my family home in Omagh at three in the morning to help bring me into this world had just returned from a dinner party and he was reeking of the finest Champagne and red Bordeaux. So the first thing I smelt was fine wine; I’ll never forget it!

Over the past 30 years from working in The Royal Arms Hotel in Omagh, to visiting the world’s greatest vineyards and dining in 3 star Michelin restaurants I have amassed a great understanding of food and wine matching, and a sizable waistline.

The close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great winemaking. It’s no surprise that some of the best cuisine in the world happens to originate from some the finest wine-growing regions, where wine is often just as prevalent in the cooking process as it is in the glass.

Part of what I love about wine is that pairing with food is more art than science. Broadly speaking, there are two approaches to food and wine matching- marriages and contrasts.

The marriage approach is about compatibility; the lighter, more delicate the flavours on the plate, the lighter more delicate the wine. Examples: a fresh Dover sole on the bone with lemon butter needs a light Chardonnay with elegant tropical fruit and a soft buttery finish and the richer, more full the flavours on the plate, the more full bodied the wine; ie a grilled steak served medium with black pepper and red wine sauce needs a full bodied spicy Shiraz.

The contracts approach is all about pitching wine and food at opposite ends and striking balance of flavour intensity and texture through their interaction. This is becoming more and more necessary as the style of foods we eat have changed over the past two decades.

All the Asian and African influences with spices, ginger, chilli, coconut and lemon grass form the backbone of many dishes.

Example: Moroccan lamb with cardamom,

nutmeg, cinnamon and turmeric needs a new style of wine like Shiraz Viognier, medium bodied spicy red berry fruits but with a floral dimension coming from the Viognier.

One thing to remember, don’t get too hung up on colour. The beauty of food and wine matching is experimenting. Each wine is unique, regardless of variety and region and each vintage has its own character. When you find that perfect match your whole meal experience can be transformed into a magical event with a multitude of flavours dancing on your tongue.

Neil Mc Guigan has produced some outstanding wines from Australia’s premium wine regions giving trade and consumers some amazing food and wine combinations.

Try some for yourself with their new Founder Range; Chardonnay from Adelaide Hills, Shiraz from Barossa Valley and Cabernet Sauvignon from Coonawarra. Neil’s old mate John Torde has put together some unusual yet stunning foods to match these powerful wines.

Quote of the month: "I had to cook a meal good enough to match the Lafite; it took me three days."

Unknown

20 • HRNI SEPTEMBER

New brand identity for Schweppes Retaining the signature Schweppes taste

I

nvented by Jacob Schweppes in 1783, Schweppes has been charming tongues ever since. It is the perfect balance of bubbles and flavour, delivering the sharp bitter taste which styles our legendary tonic. It has never been bettered.

Schweppes is consistently producing classic beverages with soda water in the 18th century, tonic water in the 19th century and bitter lemon in the 20th century. The brand is perfect in the present, because of its past.

2016 sees the launch of a new brand identity for Schweppes – a sharp new look with the same signature Schweppes taste. The new look will feature across the existing 125ml range, but also includes a 200ml range with a new bottle shape in the sharp new look.

Schweppes’ legendary tonic water is a delicate balance of bitterness acidity and sweetness with just the right amount of citrus.

Our tonic water only uses natural flavourings and contains the highest quality ingredients including quinine from cinchona bark - the quintessential mixer for publicans and amongst the discerning tonic drinker.

For further information on the new Schweppes range or any Coca-Cola product, please contact your local Coca-Cola Hellenic salesperson or our customer service helpline on 0845 6088889. twitter.com: @Hosp_ReviewNI

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Schweppes 200ml Advert 210x297mm.pdf

1

02/08/2016

10:52

drinksprofile

Station Works Brewery offers a unique portfolio of craft beers

N

estled in the shadow of the Cooley Mountains on the outskirts of Newry, Co Down, Station Works Brewery has been quietly building a reputation for itself among craft brewers everywhere.

The brewing team in Newry are under the watchful eye of Master Brewer John O’Brien.

Previous to leading the brew team at Station Works, John worked as brew technician for Guinness at St. James’s Gate. On the sales and marketing side, Conor Farrell leads the team which has ambitious plans to export their brews across Europe and the US in the coming years.

The brewery produces a unique portfolio of craft beers including the increasingly popular Foxes Rock Handcrafted Irish Ales range which takes its inspiration from the Cooley Mountains; an area steeped in legend, myth and majestic beauty.

Brewed using locally-sourced malt, crystal clear water from nearby Camlough Lake, the finest hops and specially-selected yeast, the team at Station Works Brewery has produced some remarkable beers to reflect the local landscape.

The first beer in The Foxes Rock range is the Irish Pale Ale, an approachable entry level craft beer. The Chinook hop gives the ale a spicy, pine like aroma with a subtle hint of grape fruit flavour and an attractive light golden to amber colour.

Foxes Rock Red Ale is dark auburn ale with 22 • HRNI SEPTEMBER

subtle biscuit and caramel flavours from specialty malts, balanced by a light bitterness and spicy flavour from carefully-selected Challenger hops.

The new IPA is bursting with fruity hop flavour due to the generous dry hopping which is done using a specially designed Hop Cannon to get maximum flavour, and then balanced with biscuit flavours from the malt to ensure it pleases the taste buds.

Finally, the addition of a dark Irish Stout completes the Foxes Rock family. Topped with a creamy head, the stout is smooth and full bodied. The black malt provides dark chocolate and coffee character to the beer.

“We will see further increase of beer types available in the craft sector,” says John. “IPAs are doing particularly well at the moment and this will continue; however, there will be a broadening of beer offerings driven by craft brewers’ ingenuity and consumer curiosity. It is likely that there will be further developments in speciality ales, lagers and the premium craft sector of barrel aged beers.”

Not one to shy away from releasing new beer styles, Station Works Brewery has just announced the launch of an India Pale Lager which is now available in Northern Ireland, exclusively through James E. McCabe Ltd. This IPL gives a burst of citrus and tropical fruit flavours from the specially selected new world hops. The subtle piney notes make this a deliciously fruity beer with full character.

The launch of the IPL will be supported by tap takeovers in the trade and tasting teasers from the brewery on social media. Currently there are only a handful of IPLs available from craft breweries in Ireland; a trend that is growing in the US. The craft beer market accounts for just 1.2% of total Irish beer production and based on current trends and growth forecasts, it is likely to increase to reach 3.3% over the next two years, providing a really positive outlook for the industry. (ICBI Report, Sept 2015)

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THE CRAFT MARKET

Craft Be er growing at

e Ireland is th r most popula region with

50% vs la

st year

The most popular styles are:

60c% raft

of all g beer comin from here

Although is the bottle the most common s pack, can g are growin faster

IPA, Pale Ale, Red, lager & Wheat

Can share has DOUBLED in the last year - now

Can is expected to account for

25-30% of all Cr

15%

+106%

aft sales in the next couple of years similar to

of all craft sales

USA marke

t

benefit of cans SUN PROTECTION LESS WAITING TIME FOR YOUR BEER

MORE AIRTIGHT

BETTER FLAVOUR

COOLS QUICKER

ENVIRONMENT

Find out more on www.franciscanwellbrewery.com 9487.004 Fran Hospitality Review ART.indd 2

MORE ROBUST

MORE OCCASIONS - EASIER TO CARRY

TAKES UP LESS SPACE ON SHELF & IN STORAGE

EASILY RECYCLABLE

BETTER FOR THE

LESS LIKELY TO BREAK

COMPACT

MORE

PORTABLE

*AC Nielsen ROI On-Trade MAT to end June 2016

FOLLOW US 23/08/2016 11:30

INTRODUCING OUR NEW RANGE CRAFTED THE CORK WAY

4.3% ABV

5.5% ABV

4.7% ABV

A true son of Cork, the ‘Rebel County’,

Brewed to honour Diarmund McCarthy Mor, the King of South Munster and founder of the site of our brewery, Chieftain IPA puts a taste of his power in your hands.

There have been monks seeking inspiration in Cork since the early Middle Ages, all the time brewing beer in the German tradition.

Which inspired us to do the same… naturally, it tastes divine through the unique yeast extract.

to have its own opinion and its own unique taste. It’s always more interesting when you’re with the Rebel.

the franciscan well history Founded by Shane Long in 1998, Cork’s Franciscan Well Brewery and Brew Pub is one of Ireland’s longest established and best respected craft breweries. The “Well” has gained national fame for its popular beers, international recognition with numerous craft beer awards from across Europe, along with their successful collaboration with Jameson Whiskey.

Here in the ‘Rebel County’, we do things just that bit better.

By listening and applying our craft, we produce award winning beers brewed the Cork way... for pure enjoyment.

NEW BREWERY AWARD WINNERS

In 2016, we opened our new Brewery in Cork’s Docklands to support the Brew Pub in keeping up with growing demand.

For more information please contact your local Molson Coors representative

9487.004 Fran Hospitality Review ART.indd 3

23/08/2016 11:30

hotelnews

Construction underway for

new Beannchor hotel Petra and Conall Wolsey reveal plans for the new £4m Bullitt Hotel

Right Revenue offers simple steps to reduce OTA commission

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUe

R

ight Revenue is a new software solution exclusively for the hotel sector providing business analysis, forecasting and price recommendations. We also provide revenue support, training and mentoring, all with the goal of increasing bottom line revenue, better trained staff and increased guest satisfaction.

This is our second column, aiming to help reduce those ever-increasing OTA commission cheques.

1: OPERATE ON A LEVEL PLAYING FIELD ‘Panic purchasing’ is used by OTAs – Only 1 room left! 5 people looking at this hotel! - the list goes on...

For hoteliers, the important messages are: free cancellation/book now to lock in this price and, most importantly, NO pre-payment needed.

Are we offering our direct guests the flexible booking conditions that we offer OTAs? Why would a guest booking direct pay a deposit when they could book with an OTA for free? If your booking engine is still taking their commission at source (seen as a deposit), change that TODAY.

2: SUBTLE MESSAGING

W

ork is progressing on Beannchor’s latest addition to the Belfast hotel scene, the £4m Bullitt Belfast project, which is currently on schedule for completion by October.

A hard hat tour was held at the site, which wraps Victoria Street and Ann Street in the city centre, in early August and the project is expected to generate 100 jobs while creating additional hotel bed space.

Named after the Steve McQueen movie of the same name, the Bullitt Belfast concept is aimed at providing a ‘cool new space for people to work, play and stay in the heart of the city’. The 43-bedroom hotel will feature three bars, a courtyard garden, a 68seat restaurant Taylor and Clay, espresso bar and a versatile private events space.

Accommodation comes in three options with double rooms and twin rooms, ranging from compact to spacious, and apartment accommodation planned for the second phase of the development.

“Our vision for Bullitt is to create a new and exciting hospitality concept,” said Conall Wolsey, director, Beannchor. “The hotel will offer so much more than just a bed for the night, it will also be a place where people can work, relax and socialise.

“It will be a space for meetings, coffee and lunch during the day and a place to meet and mingle over cocktails and food at night.

Also on offer will be an eclectic calendar of events for both locals and visitors to enjoy.

“Design, technology and efficiency are at the heart of all of our plans; the hotel will be equipped with super-fast Wi-Fi, the only Kees Van der Weston coffee machine in Ireland, super-fast check-ins for guests, NI’s first ski-themed bar and of course, stylish bedrooms.”

Colin Neill, chief executive of Hospitality Ulster, said: “This investment by the Beannchor Group shows the confidence they have in Belfast, and by bringing this exciting new concept to Northern Ireland, it is a welcome addition to our hotel offer that both visitors and tourists will flock to time and again. We wish the team every success.”

26 • HRNI SEPTEMBER

The book direct message should be upfront at all times. Add it to all messaging you put in front of your guests. Add to your email signature and if you have a password to access your wifi, change it to 'BookDirect' - simple!

3: USE YOUR WEBSITE LIKE A GUEST Ask someone outside of our industry to 'wander' through your website. Ask them to find specific information or rates and really watch how they interact with your site. Is the site too 'wordy?' Is your Quickbook strategically placed and accessible at all times? If you must scroll to find it, then you make things difficult for your customers. Your website should be a revenue generator first and an information giver second. Ensure you have strong 'call to action' messages. Change 'check availability' to 'book now' and make advantages clear.

4: ENCOURAGE GUEST LOYALTY Most websites now have 'Liteboxes' –square tiles that show special offers or links. Why not use one to encourage guest sign-ups, 'access exclusive rates here' or 'join our priority club'. Your website designer can add a landing page to capture emails linking them to an exclusive rate. These rates are hidden and you have complete control over what you want to offer and they can’t be rate parity checked by the OTAs.

5: MMMMMM…. SHOULDN’T WE JUST ASK OUR GUESTS? Do we ever stop to ask guests why they booked through an OTA? Identify every guest that books via an OTA. Give them a small survey to complete with three or four key questions and reward them for completing by offering a free drink or late check-out. Then measure responses. The responses will tell you a lot about your online marketing or website design. We often forget that customers that walk through our doors are 'our' customers NOT an OTA's. Use every piece of information about your guests to segment and communicate. It is vital to understand their buying behaviour. If we aren't, then shame on us all!

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

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

Pr O og ffi ra cia m l m e

the industry conference & exhibition 18th & 19th October 2016 Ramada Plaza Belfast

Welcome Hospitality Exchange, the event for everyone who works in the hospitality industry, is back in the Ramada Plaza Belfast on 18th & 19th October.

To accommodate increased demand, we’ve completely re-designed the exhibition and conference space. We’ve an extensive range of exhibitors showcasing the latest innovations in the sector and the appearance of two-star Michelin chef Daniel Clifford has already sparked significant interest.

Whether you own, manage or work in a hotel, B&B, pub, restaurant, museum, airline or coffee shop; if you’re interested in developing and want to tap into innovation to drive business, then Hospitality Exchange is where you need to be!

Book You can easily book tickets for all events online at hospitalityexchange. co.uk or give us a call on 028 9077 6635 if you have any queries. See you in the Ramada.

Contact Hospitality Exchange The McCune Building 1 Shore Road, Belfast BT15 3PG T 028 9077 6635 hospitalityexchange.co.uk

What’s happening on Tuesday

18th October Ramada Plaza Belfast

Morning

Afternoon

Create, Cook, Serve

Marketing Masterclass

10.00 | £35

14.00 | £35

Grab the opportunity to share in the creativity of Erik Van Der Veken. Be inspired by the cutting edge cookery of two-star Michelin chef Daniel Clifford and get an insight into superb service from Derek Bulmer, former Michelin Guide editor. It’s guaranteed to be a truly unique experience.

Hospitality expert, Prof Rob Kwortnik, is flying in from New York’s Cornell University to deliver this tailored session! You may think marketing is for other people - Rob is here to change your mind.

Lunch

Exhibition

13.00 | £15

9.00 - 17.00 | FREE

Something a bit different from the Ramada kitchen for Tuesday’s casual lunch.

Over 40 exhibitors will be on site showcasing innovation within the industry at this free exhibition, which is open from 9am – 5pm.

Check out the latest products.

What’s happening on Wednesday

19th October Ramada Plaza Belfast

Morning

Afternoon

Business Breakfast

Speaker Lunch

8.00 | £20

13.00 | £35

Join our team of industry experts who will provide an insight into the current business climate.

Economy Minister Simon Hamilton MLA will give a keynote address on the industry’s role in the Programme for Government, the new Tourism Strategy and rebalancing of the economy.

Talking Tourism 10.30 | £25 This session will explore topical issues, current challenges and future opportunities.

Exhibition 9.00 - 14.00 | FREE The free exhibition with over 40 exhibitors is open from 9am to 2pm, so just pop in whenever you want.

Evening The Posh Pumpkin Party 19.30 | £75 The infamous Gala Ball will have a posh pumpkin theme, an autumnal menu and entertainment with a country twang.

Tuesday Morning 18th October Ramada Plaza Belfast Tuesday morning features leading chef, Daniel Clifford supported by patisserie expert, Erik Van Der Veken and service professional, Derek Bulmer.

Create, Cook, Serve 10.00 | £35

(including free cookbook worth £15)

Create Erik Van Der Veken Cook Daniel Clifford Serve Derek Bulmer Compere Pamela Ballantine Our ever-popular chef’s kitchen will feature demonstrations by two-star Michelin chef, Daniel Clifford, and master chocolatier, Erik Van Der Veken.

Also on the menu is former Michelin Guide editor, Derek Bulmer, with his tips on restaurant service and his views on emerging food trends.

Supported by Bunzl McLaughlin, Stephens Catering Equipment, Calor Gas, Food Standards Agency, Belfast City Council, Tourism Northern Ireland and Winterhalter.

Lunch 13.00 | £15 Something a bit different from the Ramada kitchen for Tuesday’s casual lunch.

Tuesday Afternoon 18th October Ramada Plaza Belfast Whether your business is large or small you’ll find it beneficial to listen to what marketing specialist Prof Rob Kwortnik has to say.

Marketing Masterclass 14.00 | £35 Speaker Prof Robert Kwortnik Compere Pamela Ballantine You may think marketing is for other people but we believe hospitality expert, Prof Rob Kwortnik will change your mind.

Rob is flying in from New York’s Cornell University to deliver a tailored workshop on how to blend your marketing message, target your ideal customer and utilise your local area to attract visitors.

Exhibition 9.00 - 17.00 | FREE Over 40 exhibitors will be on site showcasing innovation within the industry at this free exhibition, which is open from 9am – 5pm. Check out the latest products.

He will provide advice on integrating digital marketing into your strategy and discuss the power of video and using social media.

This is a very special opportunity to hear from one of the world’s leading marketing experts. Rob’s message is relevant to all those in business, from the smallest cafe to the largest hotel.

Supported by Tourism Ireland, Belfast City Council and Invest NI.

Wednesday Morning 19th October Ramada Plaza Belfast Wednesday morning is all about the business of tourism and hospitality.

Exhibition 9.00 - 14.00 | FREE Over 40 exhibitors will be on site showcasing innovation within the industry at this free exhibition, which is open from 9am – 2pm. Check out the latest products.

Business Breakfast Talking Tourism 8.00 | £20

10.30 | £25

Speakers Brian Gillen, Tom Barrett and Sarah Duignan Compere Mark Simpson

Speaker Gareth Hetherington Interviewees John McGrillen and Niall Gibbons Panelists Una McMahon-Beattie, Bill Wolsey, Eoghan O’MaraWalsh and Kate Sherry Compere Mark Simpson

It’s down to business with breakfast insights on tourism and hospitality.

Brian Gillen from First Trust Bank will explore the current economic and business climate facing the hospitality sector and examine the broader challenges and opportunities in a post-Brexit Northern Ireland.

Tom Barrett from Savills will speak about the state of the property market focussing on sales, aquisitions and expansions in the hotel sector.

Sarah Duignan from STR will outline current hotel performance, the implications of new hotel openings and the latest market trends.

Supported by First Trust Bank, Savills, STR and Hospitality Review NI.

This session will explore topical issues and current challenges including Brexit and beyond from a tourism stance.

Attracting the visitor and promoting Northern Ireland will be the focus of a conversation between the Chief Executives of Tourism Northern Ireland and Tourism Ireland.

The economic outlook will remain on the agenda with analysis from the Ulster University Economic Policy Centre, examining the critical role of the sector in a post-Brexit, new Programme for Government era.

An industry panel will discuss the challenges and opportunities that these uncertain times bring.

Supported by Licensed & Catering News, Tourism Ireland and Tourism Northern Ireland.

Wednesday Afternoon 19th October Ramada Plaza Belfast Wednesday afternoon will look at the state of the economy from the political point of view.

Speaker Lunch 13.00 | £35 Speaker Simon Hamilton MLA Compere Mark Simpson The Minister for the Economy will give a keynote address on the industry’s role in the Programme for Government, the new Tourism Strategy and rebalancing of the economy.

Supported by O’Reilly Stewart Solicitors.

Additional support by Henderson Foodservice, United Wine Merchants and Coca-Cola HBC NI.

The Posh Pumpkin Party

Wednesday Evening

19.30 | £75 Compere Pamela Ballantine It’s always good to end with a party and the infamous Gala Ball at Hospitality Exchange is a fitting finale for 2016. This year we have gone with a seasonal theme involving posh pumpkins, an autumnal menu and entertainment with a country twang.

On the night we will announce this year’s Hospitality Hero, recognising an individual who has made a significant contribution to the Northern Ireland industry.

It’s the perfect opportunity to relax, catch up with friends and enjoy a great night out.

Supported by Woodford Bourne, Diageo, PRS for Music, Bunzl Rafferty Hospitality Products, Coca-Cola HBC NI and Calor Gas.

19th October Ramada Plaza Belfast Hospitality Exchange concludes with a great pumpkin-themed party. A glittering black-tie event with the finest food, drink and entertainment.

Information Tickets Tickets for all events can be booked online at hospitalityexchange.co.uk. If you need assistance, give us a call on 028 9077 6635.

Venue Hospitality Exchange takes place in the Ramada Plaza Belfast. The hotel has 120 rooms and has a special delegate rate of £89 single and £99 double B&B. To make a room booking please contact the hotel directly on 028 9092 3500 quoting NIHF. The hotel is on the Outer Ring at Shaws Bridge. The easiest route to the Ramada is via the M1, exit junction two. If travelling from the East or South East follow signs for the Outer Ring.

Thanks The companies below have kindly provided sponsorship and support to Hospitality Exchange.

Free Exhibition Tuesday 9.00 - 17.00 Wednesday 9.00 - 14.00 Exhibition stands have now sold out and there’s plenty of variety represented. Come along and discover what’s new.

Avvio Bewleys Tea & Coffee Bookassist BUNZL McLaughlin BUNZL Rafferty Hospitality Products Calor Gas Carnbrooke Meats Coca Cola HBC NI Diageo Diamond Systems Dillon Bass Ecolab First Trust Bank Food Standards Agency Frost Couture Get Fresh Henderson Food Service Hospitality Review NI International Synergies

McCue Crafted Fit Kingkoil Licensed & Catering News LinenCare Lynas Foodservice Mercury Security Management Molson Coors NI Musgrave Market Place Net Affinity North Down Group Oracle PRS for Music Retail System Technology Right Revenue Robinson Services SD Bell & Co Stephens Catering Equipment STR Global Tourism Ireland Tourism Northern Ireland Trinity Hospitality Services Unilever Food Services United Wine Merchants VDA Ireland Winterhalter

bacardibrown-formanprofile

Raising the bar HRNI talks to the local bartenders making it big in the global cocktail scene.

Featured this month is Chris Strong, assistant general manager of Gordon Ramsay's Bread Street Kitchen & Bar at Atlantis, The Palm in Dubai.

WHAT INSPIRES YOU? The reward you get for it; it’s very hard work with long hours and can be unsociable at times but all the people you meet are like a second family.

I don’t think there’s a job as good as mine. I’ve been working in the trade for 15 years, and it’s something I’m really passionate about. It allows you to be creative and travel, and every day is different.

Chris Strong and his boss Gordon Ramsay.

36 • HRNI SEPTEMBER

WHAT CHALLENGES HAVE YOU FACED IN YOUR CAREER? It’s always hard to leave Belfast and I was back and forward for a couple of years. It’s hard to leave friends but the global scene is friendly, and everyone respects each other.

Chris Strong’s Siempre Una Mas cocktail was a finalist in Bacardi Legacy UAE last year

Siempre Una Mas 50ml Bacardi Carta Blanca 10ml mantequilla sherry 25ml lime juice 20ml Malbec 1 x egg 15ml sugar syrup

COCKTAIL RECIPE

HOW DID YOU START OUT IN THE BAR TRADE? I was a glass collector in The Potthouse, and moved my way up to head bartender.

I was then bar manager at The House in Stranmillis before going to the Apartment, which was fantastic exposure on the road to cocktails and what I’m doing today. I then worked in New York for three months in a few dive bars, picking up the service side of the bartending industry and, when I came back, I worked in The Merchant for a few years as bar supervisor in Berts and then as bar manager of the Cocktail Bar. It was The Merchant that propelled me to London, where I worked in the Luggage Room and Hix Soho, and then I was offered a job in Dubai after a year moved to Gordon Ramsay's Bread Street Kitchen & Bar in Atlantis, The Palm as general manager.

WHO DO YOU ADMIRE IN THE NI BAR TRADE? It makes me proud to see everybody coming through, and the service and product is fantastic in Belfast. It’s good to see The Merchant is still going strong and I admire Bill and Petra Wolsey; what they’ve done for hospitality in Northern Ireland is amazing and I wouldn’t be where I am today without them. Anthony Farrell and his team at Love & Death Inc, Aether & Echo and APOC are pushing boundaries with their drinks, and the service in APOC is second to none. I also like Home, James Street Bar & Grill and Kelly’s Cellars; that for me is like being back home.

WHAT ADVICE WOULD YOU GIVE A BAR PERSON WITH ASPIRATIONS? Compete as much as you can. It’s become very competitive and, the more knowledge you have, the better you are. If you surround yourself with the right people, you can learn from them every day.

WHERE DO YOU HOPE TO GO FROM HERE? I’ll probably stay here another year, and then move on to Hong Kong or Singapore. I’d like to stay with the Gordon Ramsay Group; they’re amazing to work for.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

BACARDI LEGACY COCKTAIL COMPETITION 2016/2017

BELFAST HEAT Location: RITA’S, FRANKLIN STREET, BELFAST Date: 26TH SEPTEMBER 2016

SUBMIT YOUR ENTRY BY 11TH SEPTEMBER 2016 TO ENTER CONTACT: RBROWN@BACARDI.COM OR CMCGREEVY@BACARDI.COM

@BACARDIUK @RITASBELFAST #BACARDILEGACY

B ACARD Í LE GAC Y C O C K TA IL C O MPE T ITI ON 2 0 1 6 / 1 7 B A CA RD Í LE GA C Y C O C K TAIL C O MPE T IT I ON 2 0 1 6 / 1 7 THIS YEAR W E’VE CHANGED THE FORMAT.

THIS YEAR W E’VE UK, CHANGED THE FORMAT. SIX REGIONS INCLUDING IRELAND, GERMANY, BENELUX, ALPS AND NORDICS COME TOGETHER FOR THE NORTHERN SIX REGIONS INCLUDING UK, IRELAND, GERMANY, BENELUX, EUROPEAN GRAND FINAL, HOSTED IN LONDON. THERE WILL ALPS AND NORDICS COME TOGETHER FOR THE NORTHERN ONLY BE ONE MOST PROMISING TO REPRESENT EACH REGION/ EUROPEAN GRAND FINAL, HOSTED IN LONDON. THERE WILL COUNTRY AS PART OF THE LEGACY CAMPAIGN. THE WINNERS ONLY BE ONE MOST PROMISING TO REPRESENT EACH REGION/ DECIDED IN NOVEMBER WILL AUTOMATICALLY QUALIFY FOR COUNTRY AS PART OF THE LEGACY CAMPAIGN. THE WINNERS THE GLOBAL FINAL IN MAY 2 017.

DECIDED IN NOVEMBER WILL AUTOMATICALLY QUALIFY FOR THE GLOBAL FINAL IN MAY 2 017.

ENTER NOW TO COMPETE IN LONDON. THIS IS YOUR CHANCE TO BE PART OF THE BACARDÍ LEGACY. ENTER NOW TO COMPETE IN LONDON. THIS IS YOUR CHANCE TO BE PART OF THE BACARDÍ LEGACY.

SU B MIT Y O U R E NT RY BY 11T H SE PT E M BER 2 0 1 6 .

SU BCONTACT MIT Y O UYOUR R E NT RY BY 11T H SE PT E M BER 2 0 1 6 .

LOCAL BACARDÍ BRAND AMBASSADOR NOW TO ENTER! CONTACT YOUR LOCAL BACARDÍ BRAND AMBASSADOR NOW TO ENTER! UK

G ER MA N Y

I RELA ND

BELGIUM, NETHERLANDS & LUXEMBOURG

AU TRIA & NSYWIT ZER LA NDBELGIUM, SW EDENNETHERLANDS NORWAY FINLAND DENMARK U K SGER MA I RELA ND & LUXEMBOURG AUS T R I A & S WIT ZER LA ND

SW EDEN

NORWAY

FINLAND

DENMARK

cocktailcompetition

Three local bartenders clinch Hennessy Connoisseurs 2016

Vincent Borjon-Prive from Hennessy (second left) joins this year’s Hennessy Connoisseurs winners Jonathan Magennis from Deanes EIPIC, Ryan Adair from The Merchant Hotel and Darren McEvoy from The Albany, Belfast.

D

arren McEvoy from The Albany, Jonathan Magennis from Deanes EIPIC and Ryan Adair from The Merchant Hotel have been named as the next generation of Hennessy Connoisseurs in Northern Ireland.

Eleven of Northern Ireland’s finest bartenders battled it out this week at the grand final of the second annual Hennessy Connoisseurs Challenge, each vying for the chance to win a prestigious training scholarship with the world’s most iconic cognac brand.

Designed to uncover the movers and shakers in Northern Ireland’s cocktail scene, the Hennessy Connoisseurs Challenge was created by drinks company Dillon Bass in 2015. Following the success of the inaugural Hennessy Connoisseurs Challenge, the competition returned for a second year, aiming to uncover the next generation of NI’s top mixology talent.

The international judging panel included Vincent Borjon-Prive from Hennessy; Edmund Weil from the award-winning Nightjar and Oriole Bars in London; Julie Dupouy, brand ambassador for Moet-Hennessy, recently named of the world’s top three sommeliers; and Joel Neill, operations director, Hospitality Ulster.

The judges put the bartenders through their paces, assessing them on their Hennessy cocktails, as well as product knowledge, personality and ability to represent the brand in Northern Ireland.

Following the Hennessy Connoisseurs Grand Finale at Ox Cave, Belfast on Monday, August 15, the three bartenders awarded the prestigious title of Hennessy Connoisseur were: Darren McEvoy from The Albany, Belfast 38 • HRNI SEPTEMBER

Darren McEvoy, The Albany, Belfast

who impressed the judges with his creation An Gaelige Alexander (The Irish Alexander), an Irish twist on the classic, Brandy Alexander – one of the most well-known cognac cocktails.

Inspired by the Irish lineage of Richard Hennessy, the inventive drink mixed Hennessy with Jameson Caskmates and Crème de Cacao, honey and cream to create a rich, full-bodied dessert cocktail, which captivated the judges, along with Darren’s winning personality, and his ‘impressive knowledge, with clear research leading to a composed and compelling delivery.’

Jonathan Magennis from Deanes EIPIC in Belfast wowed the judges with his signature Force of Nature Hennessy cocktail, which was presented on a board with a taste of Hennessy Fine de Cognac, chilled ice water, double espresso and homemade fudge.

Jonathan’s digestif style cocktail was created with the connoisseur in mind, with the added elements designed to enhance the true flavours of Hennessy. A classic twist on a Tipperary/ Sazerac drink, the judges felt Jonathan’s stirred cocktail was an ‘elegant and beautiful creation’, which ‘perfectly embodied the spirit of Hennessy.’

The third and final Hennessy Connoisseur, Ryan Adair, from The Merchant Hotel, Belfast amazed the judges with his inventive Wild Rabbit signature cocktail. His creation was inspired by the ethos of Never Stop. Never Settle – The Evolution of Success – a nod to the evolution of Hennessy throughout the years and to his own development as a mixologist. The judge’s felt that ‘Ryan’s passion, skill and clear talent’ shined through in his drink with a ‘wellresearch and engaging narrative’ that won them over.

Jonathan Magennis, Deanes EIPIC in Belfast

Ryan Adair, The Merchant Hotel, Belfast

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

drinksnews

PRO12 Rugby announces four-year Guinness sponsorship extension

Martin Anayi Managind, director PRO12 Rugby, is pictured with Oliver Loomes, country director Diageo Ireland and players from Guinness PRO12 clubs 2016-17.

P

RO12 Rugby has announced Guinness will continue as title sponsor of the Guinness PRO12 Rugby Championship for another four years until 2020, continuing the strong partnership with the competition that began in 2014.

The 2016/17 season of the Guinness PRO12, involving the top rugby clubs from Ireland, Italy, Scotland and Wales, starts on September 2 and, as well as announcing the sponsorship extension, it was also confirmed the Championship’s flagship event, the Guinness PRO12 Final, will be held at the Aviva Stadium, Dublin, on May 27, 2017.

“We’re thrilled to have Guinness on board for

another four years and their continued support is a testament to the strength of our Championship which gets better with every passing season,” said Martin Anayi, managing director, PRO12 Rugby. “Sponsors like Guinness also appreciate that we have a ‘Fan First’ philosophy and that is why we have put on this Early Bird offer to reward supporters who want to book their place at the final on May 27.

“After the successes of the finals hosted in Belfast and Edinburgh, Aviva Stadium will provide another grand stage that rewards clubs, players and fans from across the Championship.

“Since its redevelopment in 2010, Aviva Stadium has fast become an iconic rugby arena

New Northern Irish flavoured gin in fundraising campaign

C

opeland Gin, a handcrafted premium gin flavoured with fruits from the fields of Co Down, is seeking to raise funds for production and marketing.

The new gin is the brainchild of Gareth Irvine, a Belfast-based businessman with a background in technology and has been researching the project for several years. He hopes to raise at least £23,750 through crowdfunding and has already secured pledges from supporters of almost £14,000 by the middle of next month.

He’s already created two flavoured gins – Raspberry and Mint and Rhuberry, rhubarb and blackberries – and intends to launch in distinctively designed 70cl bottles.

“There’s been a tremendous revival in interest in gin particularly in the UK and Ireland,” said Irvine. “I saw an opportunity to build on this and create different flavours using fruits sourced from Northern Ireland supplies. What I’ve developed is a premium gin aimed at those, especially women, seeking different flavours from traditional products already on the market. It’s essentially a niche product that’s handcrafted and will be produced in small batches to ensure consistently high quality.”

He set up the business last year in premises at Saintfield to produce what he has described as ‘ginfusions’. www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

and after a thrilling final at BT Murrayfield between Connacht Rugby and Leinster Rugby that set a new attendance record, it seems only right that we should try to raise the bar yet again here in Dublin.”

Oliver Loomes, country director, Diageo Ireland, said Guinness is looking forward to building on the strong relationships already forged in the first two years of their title sponsorship of the Championship.

“Guinness has a longstanding heritage in rugby at all levels, and I’m thrilled to announce that we have extended our partnership with PRO12 Rugby until 2020, continuing our commitment to the sport we all love,” said Loomes.

“The Guinness PRO12 is one of the most competitive and exciting competitions in world rugby. Last season we saw some brilliant rugby as Connacht Rugby claimed the trophy following a nail-biting final at BT Murrayfield.

We are looking forward to enjoying some more epic encounters with the best teams from Ireland, Scotland, Wales and Italy and are delighted that the Final is taking place at the Aviva Stadium in Dublin, the home of Guinness.”

Mourne Mountains Brewery’s Red IPA wins two Great Taste stars

Tom Ray, brewer, Conor O'Hare, brewery assistant, and Graham Goss, sales manager, all from Mourne Mountains Brewery.

W

arrenpoint-based Mourne Mountains Brewery has become the only craft beer brewery in Northern Ireland to be awarded a 2-star Great Taste 2016 award for its Red IPA, Red Trail.

The brewery’s Red Trail Red IPA was judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a host of food writers and journalists in the Great Taste Awards 2016.

SEPTEMBER HRNI • 39

cocktailcompetition

The winning cocktail.

Gareth Shaw creating his winning entry.

Gareth Shaw wins Belfast heat of the Patrón Perfectionist Competition U

ltra-premium tequila Patrón hosted a Belfast heat for the first time as part of its quest to find the winner of the 2016 Patrón Perfectionist competition. The heat was held in Love and Death Inc in August, showcasing the growing talent from Northern Ireland’s best cocktail bars.

UK Patrón Brand Ambassador Karine Tilard and Bacardi Brown Forman Trade Ambassador Sean Ware flew in from London to judge the competition.

Ten bartenders competed in the competition, where they told the story behind their creations and displayed their talents in front of the judges.

Tilard was amazed at the level of talent, saying: “Today has been amazing; everyone scored highly and it was a very close competition. I can’t wait to come back to Belfast again.”

The winner of the competition was Gareth Shaw from APOC, who has worked in the bar trade for 22 years and is gifted at his craft.

“I was surprised to win as there was such a high calibre of talent at the competition,” said 40 • HRNI SEPTEMBER

Gareth. “I feel relaxed about the regionals but I am very focused on getting to the finals.” Gareth will compete in regionals later this month with Yelp Patrón competition winner Max McPherson from Bootleggers.

Patrón produces ultrapremium tequilas

which have set new standards for flavour and quality-crafted tequilas. Patrón is made with meticulous precision and care, from handharvesting the highest quality Weber Blue Agave, to a traditional, time-honoured distillation process and individual labelling, numbering and inspection of each bottle.

The competition embodies the shared value between Patrón and top bartenders – perfectionism, hand crafting, attention to detail and the very best ingredients. The final will be hosted in London, with the winner of the UK competition going to the homeland of Patrón in Mexico.

Follow both our Northern Ireland winners’ journey on www.patrónperfectionists.com.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

tourismnews

UK Music values local music tourism at £84m A

n estimated £84m was spent by 248,000 music tourists visiting Northern Ireland in 2015 to attend a live concert or music festival, helping sustain 1,031 full-time jobs across the region, according to UK Music.

An umbrella organisation representing the collective interests of the UK’s commercial music industry, UK Music recently published Wish You Were Here 2016 highlighting the contribution of music tourism to the Northern Irish economy.

In Belfast alone, 680,000 people attended

music events - including 237,000 music tourists generating £62m in revenue for the city – according to the organisation.

“The appetite for live music has continued to grow,” said Jo Dipple, chief executive of UK Music. “Last year overseas music tourism increased by 16%, whilst British music events were attended by a staggering 27.7 million people in 2015. What this report shows, unequivocally, is the economic value of live music to communities, cities and regions.”

Ian Paisley Jr, MP for North Antrim, said:

“Northern Ireland has seen a spectacular growth in its music industry. From the manufacture of the finest guitars and other instruments or to the world class performances that many get to enjoy, Northern Ireland is fast become a centre of music tourism excellence.

In a country of less than two million people, it has in the last year generated £84m in spend from 250,000 visitors and sustains over 1,000 jobs. In a part of the country that once echoed to the sound of gunfire, it now taps its feet to a more pleasant beat.”

International golf journalists swing into action at Portstewart

A

Pictured on the Strand Course at Portstewart is Michael Catling, Today’s Golfer watched by, from left, Rosanne Zinniger, Golf Vacations US; Timo Schlitz, Golf. de, Germany; Adam Lanigan, The Sunday Post; and Paul Trow, Women & Golf.

group of leading golf journalists from GB, continental Europe and the US were recently hosted by Tourism Ireland to attend the Northern Ireland Open at Galgorm Castle and visit the Strand Course at Portstewart Golf Club which will host the 2017 Irish Open, as well as Galgorm Castle and Royal Portrush.

“Tourism Ireland has an extensive programme of promotions under way, to highlight our world-class golf and encourage more people to consider a golfing holiday in Northern Ireland,” said David Boyce, Tourism Ireland deputy head of Britain. “Golf is the world’s largest sports-related travel market and we are working hard to drive home the message that a golfing holiday in Northern Ireland is about much more than a round of 18 holes – the combination of our world-class courses and our unique brand of hospitality plays a key role in attracting golfers.”

Titanic Belfast serves up 30 new hospitality jobs T

itanic Belfast, the world’s largest Titanic visitor experience, is recruiting for 30 new hospitality roles.

The world-class conference and banqueting facility has recently brought its hospitality offering in-house under the leadership of recently appointed Head of Hospitality Lloyd Jackson, as well as established Executive Head Chef, Alastair Fullerton, who boast combined experience of over 50 years in the sector.

Since opening, it has hosted over 1,000 events, ranging from meetings, exhibitions, gala dinners and conferences to signature events such as MTV Sounds and the BBC Sports Personality of the Year Red Carpet event and serving such illustrious guests as Her Majesty The Queen, Taoiseach Enda Kenny, Titanic director James Cameron and former US Secretary of State Hillary Clinton.

The roles will be across all areas of the

42 • HRNI SEPTEMBER

hospitality department servicing the flexible suites located across the fifth and sixth floor of Titanic Belfast, which can cater for between 50

– 1,000 guests, as well as the Bistro 401 and The Galley Café.

“At Titanic Belfast, we are preparing for a busy event season ahead, and are adding staff to our established integrated team,” said Tim Husbands MBE, chief executive of Titanic Belfast. “We value our staff as one of key assets and reasons for success.

To ensure our world-class standards are met and maintained, all Titanic Belfast employees go through a robust preparation programme, including substantial on the job and bespoke customer service training.”

Titanic Belfast was recently awarded a ‘Gold Standard’ Investor in People accreditation, which is acknowledged UK-wide as the most successful framework for business improvement through people. Full details of the posts are available at www.titanicbelfast.com.

Pictured are, from left, Titanic Belfast Chief Executive, Tim Husbands MBE, Head of Hospitality Lloyd Jackson and Executive Head Chef Alastair Fullerton.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

A Day in the

Life…

Aine Kearney, director of Business Support and Events at Tourism Northern Ireland

and direct signature projects including the Titanic Belfast and the Giant’s Causeway; and supporting the development of local destinations and the Northern Ireland brand.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Working with such a diverse and talented industry and seeing it grow year on year is the best part of my role. Long hours are part and parcel of the job and the hospitality industry but I wouldn’t have it any other way.

Aine Kearney

WHAT IS YOUR CURRENT ROLE? As director of Business Support and Events at Tourism Northern Ireland, I am responsible for three key areas of development work centred around enhancing the Northern Ireland tourism experience and driving competitiveness of businesses and the destination. The first key area is events organisation and support, including major events such as this year’s Northern Ireland Year of Food & Drink programme, which are key to driving a new positive perception of Northern Ireland. The second area is industry development and business support which delivers programmes to support development in our local businesses and lastly helping drive the quality of the visitor experience through certification and grading schemes which include advisory services.

WHAT IS YOUR BACKGROUND? My career in hospitality started from an early age; my first job was baking buns for a local café and I have had a passion for the industry ever since. I worked as a waitress and in various customer facing retail positions whilst studying at university for a BA Hons in Business Studies. Since then I have progressed through various sales, marketing and business development management and consultancy roles across a variety of sectors including hospitality, construction, manufacturing and tourism in the USA, Australia and Northern Ireland. Since joining Tourism NI, I’ve had the chance to manage

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

q&a

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? The hospitality industry is like a mini ecosystem.

Unlike other sectors where businesses are very much focused on what they do themselves, for Northern Ireland to deliver an amazing visitor experience we need to join up the dots and work together - from the taxi driver picking up the tourist to the hotel receptionist, local pub and eatery to the everyday person on the street - tourism is everyone’s business and we all have a part to play.

OUTLINE A TYPICAL DAY There is no such thing as a typical day for me, every day is different. From supporting or engaging with our local politicians, to being out with or at development events with our many micro businesses, to being part of an opening of one of our amazing local and international events. Major events such as the Northern Ireland Year of Food & Drink also mean I get the opportunity to lead on partnership groups to support delivery of the programme’s objectives.

PROUDEST MOMENT OF YOUR CAREER TO DATE There have been so many it’s hard to define just one. But if I have to, it’s been the development and success of our signature projects. These were highly aspirational projects with tight timeframes and each experiencing their own set of challenges. It is amazing to now see their successes in terms of visitor numbers and the quality of the experience, including being instrumental in delivering amazing major events such as NI2012, Derry~Londonderry City of Culture

and Giro d’Italia not least as spectacular iconic back drops.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR The best thing about being involved in the tourism sector is the people you meet and get to work with. There is no shortage of commitment, passion or enthusiasm, and it’s contagious. It’s also fantastic to work on such an important sector that gives back to Northern Ireland in many ways, not least reminding people from Northern Ireland we have so much to be proud of.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Getting out and experiencing Northern Ireland’s amazing sights, attractions and food with my two children and husband is how I like to unwind away from work. A real passion of ours is walking in the Mournes or swimming in the sea.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I’m an advanced open water Professional Association of Diving Instructors diver and have dived in many places across the world.

The best thing about being involved in the tourism sector is the people you meet and get to work with.”

SEPTEMBER HRNI • 43

Search online: Hospitality Ulster

SUNDAY NEWSPAPER OF THE YEAR

THE SEARCH TO DISCOVER NORTHERN IRELAND’S BEST PUBS, HOTELS AND RESTAURANTS IS NOW ON as Hospitality Ulster launches its annual Pub of the Year Awards for 2016.

A total of 13 Awards will showcase the toast of the Northern Ireland hospitality industry, recognising and rewarding our best pubs, hotels and restaurants:

• Industry Legend (in partnership with Hospitality Review NI)*

• Pub of the Year: Rural, Urban & City

Do you have what it takes to be named one of Northern Ireland’s hospitality stars? Enter online today at www. nipuboftheyear.org Closing date for entries is Wednesday 14th September 2016.

• Hotel Bar of the Year: 1* - 3* and 4* - 5* • Commitment to the Community • Commitment to Local Food (in partnership with Food NI): Pub, Hotel & Restaurant • Food & Beverage Manager of the Year *NEW for 2016* • Rising Star (in partnership with Ulster University)

• Bar Person of the Year (in partnership with Sunday Life)

Nominations for the Industry Legend Award (in partnership with Hospitality Review NI) should be submitted to Alyson Magee, Editor, Hospitality Review by email: A.Magee@ independentmagazinesni.co.uk

Search online: Hospitality Ulster

Search online: Hospitality Ulster

Fergal Ward and Ian Howard, Richmond Marketing and Olga Walls, The Derg Arms at the launch the Pub of the Year Awards 2016 in sixty6 Belfast.

Sharon Machala, Food NI; John Feeney, Griffith Foods; Gerry White, The John Hewitt and Wendy Preston, Love Food Marketing.

Terrence Brannigan, Tourism NI, John McGrillen, Tourism NI, Colin Neill, Hospitality Ulster and Paddy McKenna, Diageo.

Houssine Elalami, Brendan McGuckin, Catriona Friel and Dermot Friel, Friels Bar and Restaurant, Swatragh.

Greg Elliott, Dillon Bass and Terry Loughins.

Blogger Emer Dooris and Alyson Magee, editor, Hospitality Review NI.

Register to enter...

First of all, complete this form and post it back to us at: Hospitality Ulster, 91 University Street, Belfast, BT7 1HP We’ll get in touch right away with your website log-in details and further information on how to enter! Alternatively, visit www.nipuboftheyear.org and complete your own registration online.

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I agree to the terms and conditions of entry

FREE MEMBER BENEFIT

ZERO TIME COMMITMENT BENEFIT

Revenue Generating Support for Members...

Hospitality Ulster is committed to delivering value that helps our members get the most out of their businesses.

As part of our ongoing support to you, we have partnered with retail marketing specialist, Velocity Worldwide and their revenue generating customer engagement platform, Darius™ to bring you a unique member benefit designed to help you attract and keep more customers and increase spend and profit.

Darius™ is delivering results like this for businesses across the UK and Ireland, and the United States.

We are pleased to offer this service free of charge to members*.

www.hospitalityulster.org

Our members come in all shapes and sizes, but they all have one thing in common: they would all like more business!

Until now targeted marketing in a cash industry has been almost impossible, but not any longer. With our new Eat, Drink, Sleep app powered by Darius™ you can now engage with your customers wherever they are, even when on your premises!

You can get to know them better- what they like and when they like it, and when you know that you can give them personalised offers and deals that bring them through your doors more often, and keep them there for longer.

You can also combine the power of your social media and our Eat, Drink, Sleep app to deliver effective promotions, with results you can actually see in the till- and itʼs FREE!*

Here are just some of the real benefits this can bring to your business…

Get more customers through your door... ...and keep them coming back Maximise on-premises spend Food, drink and supplier promotions Identify and reward your customers Make more money

To find out more, simply register your interest by texting HOSPITALITY ULSTER to 67676 , emailing enquiries@hospitalityulster.org with the subject ʻEAT DRINK SLEEPʼ or calling us at (028) 9032 7578 **

*Terms and conditions apply. **Texts cost standard network rate.

www.hospitalityulster.org

Search online: Hospitality Ulster On 8th August, following Sky-high price increases we wrote to Sky TV about their treatment of Northern Ireland.

Sky Business Grant Way Isleworth TW75QD

in Northern Ireland Re: Sky TV Pricing

a major Sports, continues to be TV and, in particular, Sky Sky of of the t n cos atio g alu risin rev the to the , that in the increases relating I am sure you are aware ny premises ise Sky TV have phased ma t ogn tha rec I ing ers. and mb re-b me concern for our e increase, on top of the family-run ever, the recent 10% pric , in the majority, small Non-domestic rate, how to our members, who are ge llen cha nal itio add an ts sen pre , one have underg an locations. businesses in rural / urb gives added value, available on Sky Sports additional content now the m rt the value of clai Spo will BT to ting es rke gam Whilst Sky TV’s ma TV losing Premier League Sky with , d by the fact our eed nde Ind pou e. cas gone up. This is com in reality, this is not the price that is charged has access to the few the ure ilst ens wh to h sed wis rea y dec the if rts, your content has rt, in addition to Sky Spo Spo BT to be scri sub premises. members now need to act customers into their ke a difference and attr games that actually ma not in the United Kingdom but available in the rest of de ma and are s Irel rn tion rthe loca No d and of the United Kingdom, Also, discounts for foo ated and Sky explain why, as a part isol ld is t cou rke you s ma hap and Per Irel . rn Northern Ireland it simply that the Northe tland riminated against or is rparts in England, Sco more than their counte customers are being disc m the rge cha and ers of our memb TV can take advantage and Wales? they think the market itled to charge whatever ate company and is ent priv UK market place a is the TV in e Sky t hav rt tha Spo Whilst I recognise poly that Sky TV and BT duo the ut abo . ns cer and e con in Northern Irel will tolerate, I also hav h Sky TV and BT Sport power that this gives bot and, in particular, the h prices, to explain your ‘Sky’ hig members of my Board with et ification me to just at nity wh ortu and an opp of the United Kingdom I am happy to offer you differently than the rest t; the Premier ted ten trea con is nt and orta Irel imp rn lly mercia discuss why Northe y reduce the only com ing their charges as the Sky TV have for increas League. much of rself would not be too sure an early visit by you am I , and Irel rn rthe ers in No If you value your custom itive response. . I look forward to a pos an inconvenience for you Yours sincerely

Colin Neill Chief Executive HEAD OFFICE ast BT7 1HP 91 University Street, Belf 7578 Telephone (028) 9032 lityulster.org Email enquiries@hospita g r.or lste ityu ital www.hosp

…to date, we have had no response.

Search online: Hospitality Ulster

SKY HIGH PRICES AND UK DISCOUNTS THAT ARE NOT AVAILABLE IN NORTHERN IRELAND Colin Neill, Chief Executive of Hospitality Ulster said; The time has come when the Northern Ireland Hospitality industry has to ask hard questions about the viability of Sky TV and if they can find an alternative income stream so they can kick Sky Sports into touch.

With these price increases, compounded by the fact that the rest of the UK gets discounts that are not offered to Northern Ireland I can only assume that Sky TV thinks we are a soft touch and can just charge what they like.

With only eight of the Premiership matches really drawing additional customers into our members’ premises, the cost of Sky Sports, for the average premises, can be put at £750 a game and considerably more for larger premises with many paying in excess of £1,500 a month, regardless of the actual size of the area in the premises used to show matches.

When added to the fact that Sky Sports has lost some of these important games to BT Sport, the cost to the hospitality sector is even more as they have to purchase BT Sport as well. It’s time we all looked at an alternative customer offering. Yes, sport is an important offer for our customers- but even gold can be bought at too high a price!

The fact that Sky TV’s UK price list offers up to 30% discount for location and/or up to 30% discount for food (as show below), both of which are unavailable in Northern Ireland, it is evident that Sky TV doesn’t care about the Northern Ireland Hospitality Industry- or maybe I’m being unfair and they just need a lesson in geography.

Details of discounts not offered in Northern Ireland by Sky despite broadcaster claims

businessnews

Property: offering certainty in uncertain times

By Mark Carron, director, Osborne King, Commercial Property Consultants

W

e are living in interesting times; that much is certain. Against a backdrop of political turmoil, a faltering pound and interest rates edging towards 0%, the economic outlook is questionable. Property, in common with all other sectors of the economy, once more faces enormous challenges as we move into a new era. However, the Bank of England’s decision, at the time of writing, to cut interest rates to 0.25% and lower potentially, while not exactly amounting to a silver lining and offering little comfort to savers, may boost the property market particularly where cash-rich investors and institutions are concerned. Compared to other investments, property is a safer option offering decent annual returns and capital growth.

Pre-Brexit, there were clear signs that confidence was returning to the property market and we saw evidence of this across the auctions that we held throughout the year. Back in 2011, even though the property market was extremely weak, we decided to re-engage with auctions amid much scepticism from our competitors and clients. Almost five years later, we have 16 auctions under our belt, resulting in an overall success rate of 93% and over £44m worth of sales in the process. Indeed we have been ranked sixth on the list of UK Top Commercial Auctioneers for the second year running according to the Essential Information Group (EIG), making us the only independent Northern Irish property consultancy on a list dominated largely by London-based companies – not a scenario we envisaged five years ago!

When we returned to the auction market almost five years ago, local property auctions were dismissed as fire sales in contrast to across the water where they were a common form of asset disposal. Admittedly, our auctions have included distressed assets; however, in recent years, increasing numbers of willing private sellers now view auctions as an extremely efficient method compared to traditional sales methods.

Take the conventional means of buying and selling property. This normally entails a protracted period of time from marketing to completion, be it residential or commercial property, with no guarantee that the sale will actually go through.

Contrast this with the auction process where, once the auctioneer’s gavel falls, the buyer pays an upfront deposit and signs an unconditional contract to conclude the deal within four weeks. There is no possibility of price chipping, which is good news for the seller and no prospect of gazumping, equally good from the buyer’s perspective, all of which provides certainty for both parties.

Our auction catalogues feature a wide assortment of commercial and residential properties in addition to land sales; everything from townhouses and shops to hotels, pubs and warehouses. We have even sold a police station! Successful bidders include first-time buyers keen to acquire a competitively-priced home, investors attracted by yields of up to 10% and those wishing to expand or diversify their business interests. One thing they have in common is the knowledge that if their bid is successful, the property will be theirs within a short time-frame and in times like these, such certainty is a rare commodity indeed!

Osborne King’s next auction takes place on November 25, 2016. For further information visit www.osborneking.com/auction.

50 • HRNI SEPTEMBER

Carson McDowell

strengthens team with licensing specialist N

orthern Ireland’s largest independent law firm Carson McDowell has bolstered its team by appointing licensing law expert Cathy Colton as a partner in its Real Estate Department.

Cathy Colton The Real Estate Team has been increasingly involved in the sale and disposal of licensed premises and Colton, who specialises in liquor, bookmaking and pharmacy licensing, adds considerable experience to the firm’s existing expertise in these areas.

Licensing law is an area of the legal system which differs greatly between Northern Ireland and the rest of the UK and Europe. There has been an ongoing campaign from the hospitality sector in Northern Ireland to modernise the existing legislation governing the sale of alcohol here.

“Our licensing legislation is very complex and at present we are seeing parties with different interests lobbying for and against those laws,” said Colton.

“We know there are issues that are of concern to our clients and our job is to guide them through the complexities of licensing law as it currently operates.

Calls for change to our current legislation mean it is important that organisations in retail, hospitality and gaming have an expert who understands the issues and their potential fall out across the industries.”

Carson McDowell is the largest independent law firm in Northern Ireland with 144 staff, including 84 lawyers. Rosemary Carson, head of the real estate team at Carson McDowell, said Cathy Colton’s appointment was a further statement of intent from a firm with ambitions to keep growing.

“Carson McDowell is a dynamic and fast growing firm which recognises the benefit in strengthening our practice in niche areas of legal expertise such as licensing law,” said Carson.

“Licensing is a very specialised area and Cathy Colton is one of the leading solicitors in this field in Northern Ireland. We are delighted she has joined Carson McDowell. By appointing Cathy as a partner we have added to the firm’s already unrivalled breadth of experience.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

socialscene

Magners Race Evening right on track at

Down Royal A

balmy backdrop to the July Magners Race Evening at Down Royal provided the perfect opportunity for racegoers to enjoy an extended day of sport and socialise with friends with a Magners Original Irish Cider over ice.

The brand took the opportunity to showcase to its VIP guests Magners Forbidden Flavours in Strawberry & Lime and Cloudy Lemon, each delivering a totally new and natural cider taste experience but with the edgy attitude of Magners.

On the track, Robbie Downey rode Noble Dance to victory in the Magners Irish Cider Fillies Handicap at Down Royal.

Meanwhile Kevin Manning won Her Majesty’s Plate, the evening’s feature race, on Stellar Mass which also won this year’s Magners Derby at Down Royal.

Declan Kelly (The Portstewart Arms), Julia Galbraith (Tennent’s NI), Dolores Kelly and Bronagh Morelli (Amici Ristorante, Portstewart).

John Hood and Ruth Hood (Carrickfergus Cricket Club), Ross Heggarty (Tennent’s NI) and Billy Crook and Roy Crook (Whitehead Golf Club).

Peter and Judith Wilson (Kelly’s, Portrush).

Connor Magill (Tennent’s NI) presents the trophy to Owen Lane, on behalf of trainer David Wachman for winner of the Fillies Maiden award, The Yellow Bus.

Absolut helps fans bring their A.Face to Belsonic M

usic fans at this year’s Belsonic got into the festival spirit, with a little helping hand from Absolut Vodka.

Throughout the June run of Belsonic shows at its new location, Titanic Belfast, Absolut invited VIP guests to dial up the colour and capture their A.Face – the face you make when the night just can’t get any better.

After their Absolut make over, guests were encouraged to upload their selfies using the hashtag #AbsolutAFace, and the pictures were turned into pieces of neon digital art and displayed on a digital Absolut bottle in the Belsonic VIP tent.

“Absolut is a vibrant brand that’s at the cutting edge of art and fashion,” said Sarah Harvey, brand manager for Absolut at Dillon Bass.

“We wanted to offer something that would enhance the festival experience and bring a sense of fun to the festivities, in the true spirit of Belsonic.” www.hospitalityreviewni.com

The Dillon Bass team is pictured at the Belsonic Belfast Absolut VIP tent.

Guests of Dillon Bass enjoyed a Wee Toast Tour before the festival.

Belsonic Belfast underway at Titanic Belfast.

Marcus Hunter Neill gets an #AbsolutAFace makeover.

twitter.com: @Hosp_ReviewNI

SEPTEMBER HRNI • 51

Classifieds AMUSEMENT & LEISURE

An easy reference to the BEST for you r busi ne ss N. Ireland Contacts Customer Development Manager Richard McCluskey 07971508682 Customer Development Executives Ryan Brown Tel: 07971508739 Carla McGreevy Tel: 07971508732

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Gin Bombay Sapphire Gin Star of Bombay Gin Oxley

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

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

Country Director, Diageo Northern Ireland: Jorge Lopes

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SEPTEMBER 9, 2016

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PACKED BEERS AND CIDER: Carlsberg, Guinness, Guinness Golden Ale, Guinness Original Extra Stout, Guinness West Indies Porter, Hop House 13, Harp, Satzenbrau, Smithwick’s, Smithwick’s Pale Ale, Smithwick’s Blonde & Seasonal Brews VODKA: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Smirnoff Gold, Ciroc, Ketel One WHISKIES: Bells, Johnnie Walker Classic Malts, Talisker, Bulleit Bourbon, Bulleit Rye, Cardhu, The Singleton GIN: Gordon’s, Tanqueray, Tanqueray No.Ten CREAM LIQUEUR: Bailey’s

NI Key Accounts Manager: Phil Maguire NI Sales Representatives: Chris Mills & Maura Bradshaw

BRANDS: Beer Heineken, Foster’s Lager, Tiger Beer, Desperados, Sol, Bira Moretti, Kronenbourg Stout & Ale Beamish Stout, Murphy’s Stout, Newcastle Brown Ale Cider Strongbow, Bulmers Original, Woodpecker, Jacques Fruit Cider, Old Mout Cider

52 • HRNI SEPTEMBER

RUM: Captain Morgan, Ron Zacapa OTHER SPIRITS: Archers Peach Schnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Jose Cuervo RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Double Black Ice, Smirnoff, Captain Morgan & Gordons Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches

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SEPTEMBER HRNI • 53

classifiedsection

CUSTOMER SERVICE CENTRE

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

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

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

54 • HRNI SEPTEMBER

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DRINKS DISTRIBUTORS

ENERGY SUPPLIERS

COFFEE SUPPLIERS

CATERING EQUIPMENT MANUFACTURERS

INDUSTRY ORGANISATIONS

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

OCTOBER 2016

Editorial:

SEPTEMBER 9, 2016

Advertising: SEPTEMBER 9, 2016

DON’T MISS OUT! www.hospitalityreviewni.com

twitter.com/Hosp_ReviewNI

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

SEPTEMBER HRNI • 55

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INDUSTRY ORGANISATIONS

FOODSERVICE

PRINTING SERVICES

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

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

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

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

ne li xt d a Ne Deor e: f su Is

OCTOBER 2016

Editorial: SEPTEMBER 9, 2016 Advertising: SEPTEMBER 9, 2016

PROPERTY CONSULTANTS

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

Mark Carron MRICS

Direct Dial: 028 90 270016 Mobile: 07980 999149 E-Mail: mark.carron@osborneking.com

Thomas Osborne MRICS

Direct Dial: 028 90 270036 Mobile: 07425 622928 E-Mail: thomas.osborne@osborneking.com

Martin McGreevy MRICS

Direct Dial: 028 90 270042 Mobile: 07587 777472 E-Mail: martin.mcgreevy@osborneking.com

56 • HRNI SEPTEMBER

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Our Services include the re-upholstery of: Suites, Bars, Hotels, Restaurants, Office Seating, Cinemas and Hospitals.

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Whether you’re a hotel, restaurant, pub or contract catering business, we can recruit the prime chef for you.

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‘Market Kitchen’s Northern Ireland Local Food Hero’

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e in t l ad Nex e D r e: fo su Is

OCTOBER

2016

SEAFOOD

Editorial: SEPTEMBER 9, 2016 Advertising: SEPTEMBER 9, 2016

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HOSPIT ALITY REVIEW NI YEARBO OK AN D TRA DE DIRE CTORY JANUAR Y 201 6

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SEPTEMBER HRNI • 57

thelastword

The Last Word

NAME : JENNIFER KENNA • JOB TITLE : DIRECTOR • COMPANY : WEE TOAST TOURS Sunshine, My Big Fat Greek Wedding, Little Voice, Schindler’s List.

ALBUM CURRENTLY LISTENING TO: Lots of Prince mixes FAVOURITE BAND: Prince (and his many bands).

LAST BOOK READ: The Last Empire: The Final Days of the Soviet Union, by Serhii Plokhy FAVOURITE CELEBRITY: Van Morison

SOCIAL:

FAVOURITE FOOD: Persian FAVOURITE RESTAURANT: James St Bar & Grill LAST HOTEL YOU STAYED AT: Sofitel - Castle Hotel, Windsor LAST BAR/NIGHTCLUB YOU VISITED: Can’t remember, my eyes were closed FAVOURITE PLACE IN WORLD: Cyclades Islands, Greece or Dalmatia, Croatia INDOOR CONCERT OR FESTIVAL: Adele LAST HOLIDAY: What’s that?

DRINKS:

FAVOURITE HOT DRINK: Cappuccino FAVOURITE SOFT DRINK: San Pellegrino BEER OR CIDER: Stella Artois WHITE OR RED WINE: White, then red WHISKEY OR BRANDY: Whiskey GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Both are lovely Jennifer is pictured with her husband Ron and daughter Bianca (not pictured is their son Nicholas).

HOW LONG HAVE YOU BEEN IN THIS ROLE? Two years

“If your name’s not down, you’re not getting in.”

DESCRIBE A TYPICAL DAY Every day is different. My day begins at 6am and ends around 10pm. I do seek a set routine, but that’s difficult to achieve when you are running a start-up. I am very busy with our family, managing the business and trying to have a social life too.

WHAT WAS YOUR FIRST JOB? Hair show model for Horst Rechelbacher, the founder of Aveda Corporation and Intelligent Nutrients.

ENTERTAINMENT:

FAVOURITE TV SHOW: Dragon’s Den FAVOURITE FILM: There are so many favourites. Films that I can watch with our kids, such as The World’s Fastest Indian, Little Miss 58 • HRNI SEPTEMBER

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Prince, Whoopi Goldberg, Liam Neeson, Michelle Obama.

ONE ITEM YOU COULDN’T LIVE WITHOUT? Contact lenses WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Judy Garland WHAT IS YOUR IDEAL JOB? I have it!

FAVOURITE QUOTE: “If your name’s not down, you’re not getting in.”

INSPIRATION IN YOUR LIFE? American young diplomatic and foreign exchange programmes as well as study abroad experiences from a young age shaped my love of people, art and culture. My husband Ron and our two children inspire and drive me daily.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Be forgiving twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

WE HAVE MOVED SAME MAGAZINE DIFFERENT BUILDING

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NEW CONTACT DETAILS...

HOSPITALITY REVIEW NI EDITOR

HOSPITALITY REVIEW NI Manager

E: a.magee@independentmagazinesni.co.uk

E: m.glover@independentmagazinesni.co.uk

Alyson Magee: T: 028 9026 4268

Our new premises are: c/o Independent News & Media Ltd Belfast Telegraph House 33 Clarendon Road Clarendon Dock Belfast BT1 3BG Tel: 028 9026 4000

Mark Glover: T: 028 9026 4266

NEW OFFICIAL BEER OF THE PREMIER LEAGUE

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

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