Hospitality Review NI August 2019

AUGUST 2019

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

The official publication for

AUGUST 2019

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

The official publication for

KEEPING IT IN THE FAMILY: A DAY IN THE LIFE FEATURES TERESA MURRAY, OWNER OF THE FABULOUS LINEN & LATTE IN GLENGORMLEY, WHERE HER SON MATTHEW IS HEAD CHEF P12

THE 148TH OPEN GETS UNDERWAY AT ROYAL PORTRUSH In a visual commissioned by Tourism NI, the iconic cliffs of Fairhead in Co Antrim were digitally transformed into an eye-catching sculpture featuring Rory McIlroy, Graeme McDowell and Darren Clarke, who will all be competing in the tournament, alongside former Open Champion and Portrush man Fred Daly.

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CAN’T MAKE IT FAST ENOUGH: THE IRISH WHISKEY JUGGERNAUT SHOWS NO SIGN OF SLOWING DOWN AS NEW ENTRANTS, SALES & WHISKEY TOURISM CONTINUE TO GROW PS16-23

HOSPITALITY EXCHANGE 2019: SET TO FEATURE SPEAKERS MICHELIN-STARRED CHEF THEO RANDALL, TV PRESENTER CHRIS BAVIN AND TRAVEL WRITER PÓL Ó CONGHAILE OVER OCTOBER 15-16 PS25-27

STAR QUALITY: TOURISM NI HAS OFFERED A HELPING HAND TO HOTELS SETTING THEIR SIGHTS ON A FOUR-STAR RATING, INCLUDING THIS MONTH’S PROFILE, THE BAYVIEW IN BALLINTRAE PS34-35 www.hospitalityreviewni.com

opes are high of a legacy extending far beyond golf tourism as The Open returned to Royal Portrush over July 1421, for the first time in almost 70 years.

Tourism NI is expecting The 148th Open to showcase the golf club, the town – which has undergone a major revitalisation programme ahead of the sporting event - the Causeway Coast and Glens area and Northern Ireland as a whole.

As the battle for the famous Claret Jug and title of Champion Golfer of the Year unfolds on the North Coast, approximately 215,000 local, national and international golf fans will attend, while TV coverage is expected to reach 600 million homes worldwide.

“The hosting of The 148th Open is

another huge ‘Team NI’ effort that has involved a considerable amount of work and planning between Tourism NI, The R&A and a wide range of partner organisations, firstly to secure the Championship but also to ensure its promotion, smooth running and the delivery of a pay-off for tourism in the future,” said John McGrillen, chief executive of Tourism NI. More than five years in the making, a team of 6,000 staff and 350 volunteers were involved in the biggest sporting spectacle ever to be staged in Northern Ireland.

Tourism NI embarked on a 500-mile community engagement campaign, The Epic Journey to The 148th Open, ahead of the event.

HOSPITALITY ULSTER WELCOMES SECTOR DEAL FOR TOURISM

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ospitality Ulster has welcomed the UK government’s announcement of a Sector Deal for Tourism as a boost for the tourism industry, while calling on the Northern Ireland Office to ensure the deal dividend is maximised for Northern Ireland.

The UK deal includes the development of tourism zones, events to attract businesses to the UK, infrastructure support, accessibility investment and shared tourism data.

“The hospitality sector is a key component of our tourism offer in Northern Ireland as nearly all visitors sample our fantastic food and drink

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and stay in our hotels when they are here,” said Colin Neill, chief executive, Hospitality Ulster. “That is the primary reason why our sector needs support and investment on a continual basis. It needs to be a sector that people want to work in and helped so that it can innovate and develop to attract even more tourists.

“It is often the business owners themselves who reinvest their hardearned profits into developing their offer but, if we are going to create targets for greater numbers of tourists in the Programme for Government, then the sector must be supported at government level.”

AUGUST HRNI • 3

editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (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: Editorial: a.magee@independentmagazinesni.co.uk.

Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk.

Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll 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.

Hospitality Review is a copyright of © Independent News & Media Ltd 2019

Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI AUGUST

MAKING THE MOST OF NI’S NATURAL ASSETS

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elcome to the August edition of Hospitality Review. Just as this edition reaches the doorsteps of our subscribers, The 148th Open should be underway at Royal Portrush.

A quick look at the longterm forecast indicates the good weather we’ve been enjoying at the end of June into July may give way to a few rainy days as the championship gets underway after the practice days but, fingers crossed, the sun will make an appearance to showcase the stunning Dunluce Links to the world.

Hospitality Review is very excited to be visiting The Open with Tourism NI, which has pulled out all the stops to maximise exposure ahead of the event and create a lasting legacy for many years to come.

A visit to Portrush in June to catch up with Fullerton Arms owner Sean McLaughlin’s new venture Kraken Fish & Chips (ps36-37) revealed the progress made in sprucing up the seaside town ahead of The Open.

In some ways, it’s a real shame that it takes events such as The Open to make the most of our existing assets, as well as creating opportunities for new investment.

If you think back to Northern Ireland hosting the Giro d’Italia bike race, every town, village and bend in the road underwent a facelift in anticipation of the 10 seconds when a few pelotons would whizz past.

Shouldn’t that civic pride be the norm rather than just for special occasions?

Of course, there are many communities already excelling as ‘best kept’ towns and villages but, for those without any programme of improvement in place, there’s no reason why local hospitality and tourism businesses can’t take the lead, get together and see if there’s any council funding available.

One location undergoing a recent tidy up is Glengormley, with new signage and planting creating a much more welcoming feel to the town. On p12, A Day in the Life features Teresa Murray of Linen & Latte, who had already – ahead of the Glengormley cleanup – created her own oasis on Portland Avenue.

Elsewhere in the magazine, a North Coast focus prevails with the Bayview Hotel in Ballintrae featuring as our hotel hub (p35) and Tartine at the Distillers Arms in Bushmills as our restaurant profile (p10).

Moving inland, the very talented Chris Rees at Galgorm’s River Room is this month’s chef profile (p8), while Michael Duffy of Smokin’ Yankees BBQ has The Last Word (p50). Michael has been instrumental in bringing the Kansas City BBQ Society Celtic Smoke International BBQ Competition to the Dalriada Festival in Glenarm Castle over July 13-14, and we are looking forward to sampling the spoils.

Also, in this edition, NI Hotels Federation offers a taster of this year’s Hospitality Exchange programme (ps25-27), and our annual Irish Whiskey feature offers a snapshot of the buoyant category, which is showing no sign of slowing down any time soon.

Sales continue to climb, new distillers, brands and products are constantly coming on board and the market for whiskey tourism is no less dynamic as visitor centres become a prerequisite of any new distillery.

Enjoy...

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news

TRADE NI LAUNCHES IN BELFAST AHEAD OF MAJOR WESTMINSTER EVENT

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rade NI, a new alliance between Hospitality Ulster, Manufacturing NI and Retail NI, laid out its priorities for the Northern Ireland economy at its Belfast launch in June, ahead of a major event to be held in the House of Commons on September 11.

Comprising the three largest sectors of industry and the majority of businesses in Northern Ireland, Trade NI extended an invitation to the wider business community to attend the ‘Northern Ireland day’ in Westminster next month.

Demands include any incoming Northern Ireland Executive must set out to increase the productivity of the NI workforce; reduce the regulatory burden on business; increase the skills base; and deliver a clear economic strategy for Northern Ireland.

In a joint statement, the representatives of Trade NI, Colin Neill (Hospitality Ulster), Stephen Kelly (Manufacturing NI) and Glyn Roberts (Retail NI) said: ‘Northern Ireland is facing huge economic and political challenges ahead with Brexit, no Assembly, and a rapidly changing global economy. Trade NI will

From left, Stephen Kelly, Manufacturing NI; Colin Neill, Hospitality Ulster; and Glyn Roberts, Retail NI.

seek to give leadership on behalf of our three sectors and provide new policy solutions to creating a modern local economy.

‘The shift of power from Stormont to Westminster means that we must press decision makers there to implement policies and make legislative changes that will help grow Northern Ireland.

Our local economy and businesses have taken a back seat and we simply cannot afford that situation any longer.’

Trade NI hopes to build on the success

HOSPITALITY INDUSTRY HOSTING CHARITY BBQ

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elfast’s The Dirty Onion is set to welcome over 300 managers, chefs, waiters and bar staff from across Northern Ireland on Monday, September 2 for a charity BBQ event.

To be held in support of Northern Ireland’s Cancer Fund for Children and Alzheimer’s NI, supporters include Daly Recruitment, ASG & Partners, Hastings Hotels, Henderson Foodservice, Beannchor, United Wines and Molson Coors.

“Along with a committee of industry representatives, we have joined forces to work on organising a fun end of summer event for good causes,” said Nichola Daly, committee member and creator of the event.

Admission to the event is by ticket only (£20 for BBQ, two complimentary drinks and entertainment).

BANGOR PREMIER INN CREATES 35 HOTEL JOBS

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remier Inn has opened up its latest Northern Ireland hotel in Bangor in an £8m investment creating 35 jobs. The 85-bedroom hotel is the eighth Premier Inn venue here.

Its latest opening is in Castle Park Avenue, metres from Bangor Castle and within walking distance of Bangor Marina and the town centre.

A spokesman for Premier Inn said it marked a major investment by parent company Whitbread and contractor Conway Group.

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of an NI business reception hosted by the three trade organisations for over 250 people at Westminster last year.

‘The event this year will be used, in a time of change and transformation of the government, to make sure that Northern Ireland is on the agenda at the highest level, and to make sure we don’t fall by the wayside when it comes to decisions on economic policy,’ reads the statement. ‘Trade NI will also be launching its Northern Ireland 2040 document setting out a bold new, long-term vision for our economy.’

GOLF LINKS HOTEL UNVEILS £2.5M EXTENSION

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he winner of this year’s Open Championship at Royal Portrush will be immortalised by having a suite at the neighbouring Golf Links Hotel named in their honour.

All of the refurbished and new luxury bedrooms in the £2.5m extension have names relating to the historic course.

The new extension at the hotel features seven new luxury bedroom suites, each of which offers glass-fronted panoramic views of Royal Portrush Golf Course and the North Coast. It is part of the Kellys Complex, and will be directly accessible to Open ticket holders via a specially erected temporary fly-over bridge.

HU CALLS FOR MINIMUM PRICING

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ospitality Ulster has reiterated calls for minimum unit pricing (MUP) of alcohol as part of wider liquor licensing reform after news the Irish government is expected to imminently approve the policy.

“Again, the Republic of Ireland is taking a progressive approach in tackling harmful drinking with the introduction of MUP, whilst at the same time recognising the importance and responsible role the pub and restaurant industry plays in society and the tourism offer,” said Colin Neill, chief executive, Hospitality Ulster.

“Minimum Unit Pricing must form part of the overall legislative change that needs to happen in Northern Ireland.”

AUGUST HRNI • 5

news

DELAY-HIT GEORGE BEST HOTEL STAFF OFFERED RELOCATION OR REDUNDANCY BY RYAN McALEER

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mployees at the delayed George Best Hotel in Belfast have been offered relocation to England or Wales or redundancy.

Around two dozen people are understood to have been on Signature Living’s payroll since last year.

The company, owned by Liverpool hotelier Lawrence Kenwright, has been in a long-running dispute with planning officials over the development of its first Northern Ireland hotel in the former Scottish Mutual Building in the city centre.

It’s one of three hotels Signature Living is pursuing in Belfast, alongside projects at the old Crumlin Road Courthouse and the former Royal Ulster Rifles Museum on Waring Street.

To date, the Crumlin Road proposal is the only project to secure planning permission, with officials still processing the proposed 63-bedroom hotel behind Belfast City Hall, named after Northern Ireland’s most famous footballer.

Planned opening dates for the £15m George Best Hotel in February and June

have come and gone.

It’s understood that Signature Living recently paid for the costs incurred to relocate two wedding receptions booked for the venue in August.

Now the company has confirmed it has offered to relocate its Belfast staff to hotels in Liverpool or Cardiff until the Belfast venue is ready to open.

It said those who have not taken up the offer, understood to be around 10 people, have been offered compensation packages.

In a statement, a spokesman for Signature Living said the continued planning delays have had a knock-on effect with staff.

The listed status of the building has been the major stumbling block for Signature Living’s George Best Hotel project.

The Historic Environment Division of the Department for Communities has raised a number of issues around protecting internal features of the Scottish Mutual Building, including ceilings and dry-lining.

HOSPITALITY ULSTER WHY TO BUY EXPERT EVENT SERIES KICKS OFF IN NORTH WEST

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industry figures and ospitality Ulster has experts in their respective kicked off its Hospitality fields to give their insights 2030: Why to Buy expert and views on today’s event series in Derry/ customer expectations Londonderry looking at the and demands,” said Colin future trends, practices, Neill, chief executive, and potential of the sector Hospitality Ulster. in the next decade.

“Predicting future The purpose of the trends and why the series is to bring together environment is becoming some of the leading lights more important to food, of the industry to impart to applying a critical eye their knowledge and Joel Neill, director of Operations, Hospitality Ulster. to customer experience expertise for the benefit of are areas that many often the business owners and don’t get long to think about as they are managers of the bars, restaurants and managing their businesses on a daily hotels across Northern Ireland. basis.

The first event which took place at “This Hospitality 2030 series provides the Nerve Centre in the city included expert led time out and thinking space Bill Wolsey from the Beannchor Group, for those at the front line here in Belfast Telegraph food columnist Joris Northern Ireland to help shape the future Minne, celebrity chef Paula McIntyre and of the hospitality offer over the next five Mintel Ireland research analyst James to 10 years.”

Wilson.

The next event is expected to take “Customer needs are changing and place in September in Belfast. For further evolving quicker than ever, so it is information, visit www.hospitalityulster.org. important that we bring together leading

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news

LATEST TOURISM STATS HIGHLIGHT A 5% SPEND BOOST N

ews of a 3% increase in tourist trips and 5% boost in visitor spend in 2018, year on year, has been welcomed by representatives from across the hospitality and tourism sectors.

Tourists spent £2.7m per day on average, according to the recentlypublished NISRA figures, which estimate a total of 5 million tourist trips from all markets in 2018, generating revenue of £968m.

Of the total, 2.8 million external visitors contributed £669m to the economy, while a record-breaking 591,000 trips were taken by Republic of Ireland residents, up 23%, and expenditure by RoI visitors rose by 20% to over £108m.

Strong growth was evident for holiday trips by GB and overseas visitors, which grew by 12%. Business trips from all markets rose by 21%.

While the number of trips taken by Northern Ireland residents remained unchanged, domestic trips contributed almost £300m to the local economy, 11% more than in 2017. Visits to headline visitor attractions, including Titanic Belfast and the Giants Causeway, grew by 5% while visits by cruise ships grew by 14% last year.

John McGrillen, Tourism NI.

“Latest tourism performance figures show that our closer to home markets are driving growth in visitor expenditure,” said John McGrillen, chief executive of Tourism NI. “The partnership marketing approach with visitor attractions and accommodation providers that Tourism NI has taken in the Republic of Ireland market, implemented as part of a recent taskforce review, has contributed to those visitors spending significantly more.

At the same time, we are attracting www.hospitalityreviewni.com

increasing numbers of visitors from Great Britain and overseas, creating more opportunities for our local industry to grow and invest in the tourism sector.

“As we plan ahead for the next decade of growth, our ambition would be to double the value of tourism to £2bn per year by 2030. This will require us to have a laser like focus on key markets and market segments. It will also require further investment in new attractions and experiences and in developing the skills which the industry needs to succeed in the future.”

Colin Neill, Hospitality Ulster.

Janice Gault, Northern Ireland Hotels Federation.

Janice Gault, chief executive of the Northern Ireland Hotels Federation (NIHF), said: “The figures are moving in the right direction. Visitor numbers are growing and it is important this trend continues. Hotels have invested heavily and room numbers have increased. In simple terms, we need more visitors to fill them. The report suggests that 2.2m rooms have been sold in 2018 reflecting a 5% increase from 2017. Industry statistics would indicate a slightly higher figure, with both showing growth in the market.

“A highlight is the excellent performance from the RoI market.

We have been working in partnership with Tourism NI on campaigns and it is fantastic to see that this is paying dividends. Domestic tourism has also fared well with an 11% increase in spend. Figures from other destinations show a growth in trips. However, there has been a fall in number of nights and a reduction in spend. This is disappointing.

“Anecdotal reports from within the hotel sector suggest that the international market, particularly North America, has

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performed well. We need to see more international growth as these visitors tend to stay longer and spend more.”

Colin Neill, chief executive of Hospitality Ulster, said: “The tourism industry is vitally important to the Northern Irish economy and the hospitality sector is the cornerstone of our tourism offer. People travel here to enjoy our culture and our craic in our world class pubs and restaurants.

“These figures show the that potential for tourism in Northern Ireland is huge, but to achieve that potential our industry needs support including, to begin with, common sense reform of our outdated licensing laws, reform of business rates and VAT. Our hospitality sector has helped drive record levels of tourism in Northern Ireland with one hand effectively tied behind its back; imagine what we could achieve if we were given the tools to do the job properly.”

Niall Gibbons, chief executive of Tourism Ireland, said: “I am particularly pleased to see growth of +12% in holidaymakers from overseas, with significant increases in holiday visitors recorded from GB (+10%), North America (+22%), Mainland Europe (+5%) and Australia and Developing Markets (+14%).

“Tourism Ireland is determined to ensure that tourism growth from overseas continues. We are rolling out an extensive programme of promotions throughout 2019, to highlight Northern Ireland around the world. Our aim is to position Northern Ireland as a yearround, ‘must visit’ destination and to ensure that the contribution of overseas tourism to the local economy continues to expand.”

AUGUST HRNI • 7

chefprofile

CHEFPROFILE

CHRIS REES, HEAD CHEF OF THE RIVER ROOM AT GALGORM SPA & GOLF RESORT, TALKS TO HRNI

WHEN DID YOU FIRST GET INTO COOKING? I started cooking when I was about 15 when I worked as a kitchen porter. I always loved ‘messing about’ in the kitchen as a teenager and grew up trying out lots of recipes – I gave everything a go. I started in small restaurants and bistros and over the years have worked my way into the best restaurants and hotels in Northern Ireland. I’ve also had a stint in Jersey in the past and I had a couple of contracts on cruise ships as well. Now I am always searching for quality ingredients to use in my cooking, especially given the wealth of produce available here in Northern Ireland. I feel inspired by my peers to make fine dining into fun dining and that is something I have carried into my menu at the River Room.

HAVE YOU ANY CULINARY QUALIFICATIONS? I have a qualification in Basic Food Hygiene. Other than that, it’s been years of experience within some of Northern Ireland’s top restaurants that has got me to where I am now in my career.

WHAT IS YOUR BACKGROUND? My first job was a kitchen porter role – this is where I discovered my love of cooking. I had a few stints in different places after that and then joined the Galgorm Resort as a sous chef in 2009.

I quickly worked my way up, becoming head chef in 2014. After four years as head chef at Galgorm Spa & Golf Resort, I left and worked for nearly three years in the one-Michelin-starred Ox restaurant in Belfast. I returned home to the kitchens of the Galgorm Spa & Golf Resort as executive head chef in June 2017 and I’ve been here ever since, heading up the three-AA-rosette River Room restaurant.

WHAT STYLE IS YOUR COOKING? I would say modern Irish/European cuisine but ultimately, my signature style is to keep things simple and sustainable.

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Quality produce is paramount and creativity with your ingredients is key for me, and the freedom of creativity I have with the menu for the River Room, one of only four restaurants in Northern Ireland to be awarded three AA Rosettes for culinary excellence is truly wonderful.

It embodies the ethos of Galgorm in its menu and dishes, offering a unique and memorable dining experience for each and every diner. I love that I can give people an amazing evening through this menu and it inspires me every time I step into the kitchen.

WHAT IS YOUR FOOD SOURCING POLICY? I always like to source my produce as locally as possible but sometimes the French produce is just a little bit better, so depending on what I need, I might order it as well so I can be sure of the quality for the menu.

WHAT SIZE IS YOUR STAFF? At any one time, we have five chefs and a kitchen porter working in the kitchen.

For front of house, it would be about the same, plus two bar staff as well. We look after our guests well at the Galgorm.

WHOSE CAREER WOULD YOU WISH TO EMULATE? I want to carve out my own career. I have my own ideas and style and, if I’m lucky enough, I’ll make my own path rather than following anyone else.

HAVE YOU ANY INTERESTS OUTSIDE OF WORK? I really like getting outdoors and getting some fresh air. Whether I am out with the kids, on my motorcycle, doing a spot of fishing, or meeting friends for a few drinks, it’s important to get some downtime where I can completely switch off.

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foodnews

WIDER REFORM OF LICENSING LAWS NEEDED TO BOAST GROWTH IN KEY SECTORS

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

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ospitality Ulster continues to present a strong case for meaningful reform of Northern Ireland’s restrictive liquor licensing laws, as an essential support for our fastgrowing tourism industry in particular.

Reform will also bring tangible benefits to our indigenous brewers, cider producers and distillers, now among the most dynamic sectors of a food and drink industry which is enjoying exciting growth in both sales and product innovation.

Food NI is pressing for reform which allows drink producers here to be able to sell their products at major events such as the Balmoral Show, other specialist food and drink festivals across the country and also at their breweries and distilleries; particularly where they have developed visitor centres or offer guided tours.

We have been organising food and drink events in other parts of the United Kingdom - centres such as Glasgow, Birmingham, Harrogate and London - during which drink producers from across the UK have been able to sell beers, spirits and ciders. We are keen to help all our companies develop worthwhile and sustainable business in what is our single most important marketplace.

Visitor centres are being developed as tourism attractions by many smaller producers in particular and

adding substantially to our overall tourism appeal. They would benefit significantly from also being able to sell products to visitors to take away.

We need to encourage and support as many interesting attractions and events as practicable for visitors to our shores, especially for adverse weather conditions.

At Balmoral, for instance, we had strong representation from smaller producers of a range of products, especially cider and gin. They were able to allow visitors to taste the products but not unfortunately to buy them for consumption at home.

These companies need every opportunity to raise their profile among local consumers and visitors, and to be able to sell products to those who show genuine interest. Their growth and future development hinges on the support they can elicit from local consumers in terms of sales. Many of these innovative products are not yet readily available in retail outlets and off sales.

And there’s evidence that greater sales, as I’ve written many times over the years, will lead to more jobs and economic wellbeing, especially in the rural areas where the vast majority of the smaller producers are located. It’s immensely encouraging to see smaller producers setting up from Londonderry to Newry and Donaghadee to

Enniskillen.

Food NI has taken smaller spirits, beer and cider producers from here to major food and drink events in Britain and they’ve enjoyed significant sales.

While we all welcomed the greater flexibility proposed to support major events, the proposals from the Department of Communities on reforming licensing law occasions just don’t go far enough.

We want the same flexibility extended to other events and attractions that support our dynamic hospitality and tourism industries, now among the most important drivers of sustainable economic growth.

We therefore support Hospitality Ulster’s latest call for more far reaching reform of liquor licensing, fuller legislative change for an industry that currently generates £1.2bn for the local economy. Food and drink, furthermore, is also worth around £5bn.

It would certainly be good to see the Northern Ireland Executive and Assembly restored soon to provide the necessary leadership on this and other important areas for the benefit of our most important industry.

The current liquor legislation is clearly outdated and in need of urgent reform. The entire industry is seeking sensible reform for the benefit of the Northern Ireland economy.

FOOD AND MUSIC AT THE CENTRE OF NASHVILLE IN BELFAST CELEBRATIONS

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giant hoedown, celebrating over 20 years of Belfast’s sister city relationship with Nashville, Tennessee, was held over June 12-16.

A jam-packed programme of events was hosted to mark the special sister city relationship, which has evolved over the years to embrace music, cultural and educational exchanges, tourism and business development.

A Summer in the Sister City special foodie evening was held at St Anne’s Square, Cathedral Quarter on June 12 while, on June 15, a special closing dining experience and concert was held in St Anne’s Cathedral, with Nashville signature cuisine served family style at communal tables and music from Tommy Sands and Grammy-nominated John McCutcheon. And chef Michael King from the famous Monell’s restaurant gave free cookery demos at St George’s Sunday Market on June 16. www.hospitalityreviewni.com

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From left, Saskia Harkley joins musician and film maker John T Davis at George Best Belfast City Airport.

AUGUST HRNI • 9

restaurantprofile

Tartine at Distillers Arms, Bushmills GARY STEWART, CHEF/PATRON, TALKS TO HRNI

spirits from Northern Ireland. We are very proud of NI produce and showcase it where we can. We are members of Food NI, Hospitality Ulster and an originating member of Taste Causeway #tastecauseway.

WHEN DID YOUR RESTAURANT OPEN? Tartine at Distillers Arms opened on April 9, 2009. Previously, I had been operating my own small restaurant called Watercress above a pub in Ballintoy, but this was only a summer season venture and I closed over the winter months. I had outgrown this and was looking for a property that I could open all year round. Distillers Arms came on the market and it was the perfect place to house Tartine.

TELL US ABOUT THE SPACE YOU HAVE Distillers Arms was formerly the home of the Bushmills whiskey distillery owners and then lodgings and a pub before Tartine restaurant was created. There are three interconnecting dining spaces each with a collection of Irish artists paintings and prints. There are 85 seats for guests, a seated bar area and a comfortable lounge with soft furnishings and a fireplace. This area is used for pre- or post-dinner drinks.

WHAT FEEL ARE YOU AIMING FOR? The atmosphere is sophisticated yet relaxed with the charm of an old Irish country house. The lighting is low with an array of candelabras strategically placed throughout. Exposed brick and stone walls are juxtaposed with wooden beams and the long slate grey painted bar.

WHAT’S ON YOUR MENU? We have two menus: a very popular early evening set menu which offers two courses with wine for £20; there are slow-braised beef brisket and local fish and chips to choose from amongst other choices. Our a la carte menu offers a more substantial array of dishes: local seafood such as award-winning seafood chowder, Dunseverick-landed lobster or molasses salmon and a great choice of

WHO ARE YOUR CUSTOMERS? Our customers are a mix of locals and tourists. The range is vast from family groups, walking tourists and day trippers to the more foodie-orientated diner.

aged steak or Irish lamb with root veg and whiskey jus.

DOES YOUR MENU CHANGE OFTEN? Our main menu changes are slow, but we have a nightly specials list which changes daily... different seafood dishes and perhaps game dishes in the winter season.

WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We are constantly aiming to improve our menus. We partner with local foodie tour operators who bring tourists along for a tasting experience. We find this is a great way to try new dishes and to gain immediate feedback from diners. If the response is positive, then we put the dish on the menu.

WHAT IS YOUR FOOD SOURCING POLICY? We source the majority of our food and drink locally; locally-sourced seafood, meat and vegetables from North Coast farmers and Causeway-based smaller producers, herbs, oils and cheeses by independent firms and also IPAs and

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? I’ve found the biggest challenges are always human resources-orientated and coping with the quarterly 20% VAT bill. I feel lucky today to have a stable team both front of house and in the kitchen now that Tartine is an established venue. In the earlier days, it was difficult and I can recall many long stretches of work with zero time off. A government lowering of the current VAT rate in our industry would take a lot of pressure off hospitality businesses and help fledgling start-ups thrive.

HOW IS TRADE? Tartine is celebrating its 10th year in business and we have just had our most satisfying year to date. We care about what we do, and I feel you are half way there already when you can reflect this attitude to your employees and customers.

140 Main Street, Bushmills Tel: 028 2073 1044 Email: info@distillersarms.com OPENING HOURS 5pm-8.30pm* (Tue-Thur); -9pm* (Fri); -9.30pm* (Sat); &12.20-2.15pm, 5-8pm* (Sun) *last orders

foodnews

TOURISM NI ENCOURAGES INDUSTRY AND VISITORS TO TASTE THE ISLAND

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ourism NI recently held a series of workshops across Northern Ireland to inform the tourism industry about an eight-week Taste the Island showcase of food and drink set to run from September to November. The initiative is part of a three-year commitment to be delivered in partnership with Tourism Ireland and Failte Ireland.

The eight-week programme will build on the success of Year of Food & Drink 2016, as well as Northern Ireland’s recent recognition as Best Food Destination through the International Travel and Tourism Awards.

The all-island celebration will provide domestic and international visitors with compelling reasons to visit Northern Ireland through the promotion of food festivals and events, high quality local produce and authentic food and drink experiences.

“As part of the visitor experience, food

and drink presents an opportunity to drive economic growth, which in turn supports our strategic ambition to develop both the seasonal and regional extension of tourism,” said Aine Kearney, director of Business Support & Events, Tourism NI. “There is a remarkable energy across the tourism sector in Northern Ireland and this initiative is the perfect way to celebrate the quality, innovation, creativity and entrepreneurship within our food and drink industry.

“We encourage those working in the food and drink industry in Northern Ireland to get behind the initiative and use the platform as a way to motivate both international visitors and locals alike to enjoy the high quality produce available here.”

From left, Michele Shirlow, Food NI; Joris Minne, Jcomms; and Aine Kearney of Tourism NI.

For more information, visit: https:// tourismni.com/Grow-Your-Business/foodtourism/taste-the-island/

NORTHERN IRELAND COFFEE SHOP ANNOUNCES £3M TIE-IN WITH NEXT BY LISA SMYTH

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orthern Ireland’s largest independent coffee chain has announced a £3m expansion plan that will see it operate in England and Scotland for the first time.

Ground Espresso Bars, which first opened in Coleraine almost two decades ago, has agreed a deal with Next plc which will see it open eight units within the clothing giant’s premises. Ground is taking over units formerly occupied

by Patisserie Valerie, which was sold after going into administration.

The units are in Next stores in London, Manchester and Cheltenham. The cafes are expected to be ready for business

by the end of the month. They are at Next stores in Glasgow Silverburn, Stirling, Glasgow Central and Edinburgh.

It is part of an ambitious wider expansion plan that may result in Ground Espresso Bars being opened in more than 50 Next stores in the next two years.

Ground has been working with Next plc since 2012 and is operating a coffee shop at a new Next store at Newry shopping centre The Quays.

The company said it will be taking on new workers to support its expansion and expects to have 400 staff by the end of this year.

BELFAST’S ICONIC FISH AND CHIP AWARD-WINNING NORTHERN IRELAND SEAFOOD RESTAURANT SHOP JOHN LONG’S GETS TO CLOSE n award-winning Co Down seafood LIQUOR LICENCE BY ANDREW MADDEN restaurant is set to close its doors at A comedian Dara O’Briain and chartustomers at Belfast’s longest the end of the year.

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running fish and chip shop will now be able to enjoy a glass of wine or an ice-cold beer with their seafood.

John Long’s - which claims to have the best fish and chips in the city - has been granted a liquor licence for the first time.

Serving suppers since 1914, the restaurant has had some famous visitors over the years, including actors Sean Bean and Brendan Fraser, www.hospitalityreviewni.com

topping boy band Take That.

The original John Long converted part of his grocery shop into a restaurant on what was then Mill Street, now Castle Street, in 1914.

In order to cope with the high demand, the eaterie was then moved to its current location on Athol Street by its second owner Walter Titterington, where it set up in what was a disused stitching factory and warehouse.

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The Quays in Portavogie will close on December 31 after the current management team decided not to renew their lease.

The restaurant opened its doors in January 1998 and is currently run by Head Chef Aaron Hanna and Janine Ennis.

In a statement Hanna and Ennis said it had been an “incredible journey” but they could no longer give the business the “energy and commitment it requires”.

AUGUST HRNI • 11

q&a

A DAY IN THE LIFE Teresa with her son Matthew Murray, head chef of Linen & Latte.

there wasn’t the sort of place I wanted to go. My daughter had moved to Brighton, where there are so many fabulous places, and it sowed a seed that just grew. Things started coming together, and then we used our savings and took a leap. I would still dabble in interior design, and I like to think Linen & Latte is design-led. I put a lot of thought into everything I do; the shop, how it looks, the food and what goes into the food.

WHAT ARE THE BEST & WORST PARTS OF YOUR JOB? The best part is the customers; 95% of our customers get what we’re trying to do and they’ve embraced it completely. The worst part is the other 5% of customers who don’t get it, and that’s ok.

WHAT DO YOU FIND MOST CHALLENGING? Dealing with food allergies and managing customers’ expectations can be challenging but none of them are big challenges, they’re all parts of the whole. There are so many things you have to take into consideration from hygiene, health and safety to payroll and VAT, and at times it just gets overwhelming.

OUTLINE A TYPICAL DAY That’s the thing with hospitality; no two days are the same. For example, Wednesday would traditionally be quite a quiet day for us but this week it was quiet in the morning and then we were rammed for two hours solid and lifted as much money as we did on Saturday. One of the things I’ve learnt now is to be prepared, open the door and just hope for the best.

PROUDEST MOMENT TO DATE It’s something I don’t do very often, but it’s when I stand back and look at the space and the buzz the Linen & Latte team has created, and the friends we’ve made. We have won loads of awards, which we’re really proud of, but my proudest thing is actually putting Glengormley on the map as somewhere nice to go.

TERESA MURRAY, OWNER/MANAGER OF LINEN & LATTE, GLENGORMLEY WHAT IS YOUR CURRENT ROLE? Front of house, barista, chef, dishwasher, toilet cleaner… you name it. As owner/manager of the business, you have to be able to step into whatever needs to be done.

WHAT IS YOUR BACKGROUND? Before this I worked as an interior designer, but I was always into food. I had an unusual upbringing in that the only time my daddy cooked was on a Sunday evening, but he made the most amazing food and was always experimenting. He would make Italian, Chinese and Indian food, which was unusual back then. In 1961, the year I was born, he went to the Ideal Home Exhibition and bought a Bamix stick blender, and I still have it. One of our treats as children would have been to go into town to Sawers on a Saturday and pick up bits and pieces for dad to use so that’s where my love of food came from. Having lived in town where you have all these lovely places, when I met my husband and moved to Glengormley, 12 • HRNI AUGUST

BEST THING ABOUT THE LOCAL SECTOR While there’s no real community within the hospitality businesses in this area, I have met some really kind, giving people in the wider sector. Johnny and Rachel in Haptik in Newtownards, Bridgeen and Mark in Established in Belfast and Johnny and Kate at Bridewell Coffee in Donaghadee have been very supportive, and I think it’s important to pay it forward.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Garden and drink… I still dabble in interiors at home and I do garden a lot; it’s my salvation. I grow some of the fruit and veg for Linen & Latte in my garden at home.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW Given who I am and that I never stop talking, I don’t think there’s much about myself that people don’t know about me or mine. I love Poirot and would love to go on the Orient Express.

I used to have a bridal salon, and design and make wedding dresses. I used to be a punk as a teenager in the 1970s and am in the credits of the Good Vibrations movie. Surprisingly, I’m good at keeping a secret even though I talk so much. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

HERE COMES THE SUMMER

BY CIARAN MEYLER, WINE MANAGER, UNITED WINES

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f you are old enough to remember this song and are a big fan of The Undertones, you’ll probably agree that this was their best hit tune. I know it’s controversial, because everyone loves Teenage Kicks; however this song revokes huge memories for me. It was released in May 1979 as I was approaching the end of my first year in ‘big school’. My school bag was too heavy, blazer sleeves hanging down over my fingers; my shoes were two sizes too big and were handed down from my big brother. All that coupled with the fact that my uncle was a teacher in my school made for a very long year indeed; any wonder I ended up working with drink?! So the thought of the summer holidays bursting out of a song “the summer is right here and it’s time to come out, time to discover what fun is all about”, was a great relief.

However, as I sit in the house in the middle of June it doesn’t look like the summer is ever coming this year. This time last year we were enjoying six weeks of continuous sunshine and sales of wine, beer and cider were huge. However, we have to be optimistic and believe that it’s only around the corner and in the meantime here are some great wines to enjoy.

New in from Valencia are Canallas Merseguera Moscatel and Tempranillo Monastrell. Two very interesting wines made by Toni Arraez.

The white produces a beautifully refreshing wine that almost promises to be sweet on the nose, but finishes dry exploding with peaches, pears and apples. Perfect for summer lunches that turn into dinners. www.hospitalityreviewni.com

The red blends together two of Spain’s best grapes - Tempranillo and Monastrell. With four months in new American oak, the wine shows fresh and mature fruit notes and prevails with hints of vanilla and cocoa. On the palate, it’s juicy, ample, elegant and with a good balance between the spicy flavours of the barrel and the fruity character of the young Tempranillo. Get the BBQ on!

Also some new agencies just arrived include Joseph Drouhin, I Heart and Blossom Hill; a really diverse range from world class Burgundy to fun-filled, easy-drinking wines.

The Drouhin 2018 Chablis is particularly good, a classic style, bone dry with minerality and mouth-watering with fresh lemon and grapefruit, pleasant touches of fern and coriander

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can also be found on the finish. Buy the best piece of white fish you can afford and cook it in butter and lemon, simple but gorgeous.

I Heart put their passion into creating straight-talking, great-tasting, easydrinking wines for you to enjoy whatever the occasion. Try the new I Heart Prosecco Frizzante; with the handy screw cap closure, it’s perfect for spontaneous picnics. So too are the cute little cans of I Heart Pink and White Frizzante.

Blossom Hill has also been very innovative with their new Gin Fizz Range. The 75cl comes in two styles Rhubarb Fizz and Lemon & Rosemary Fizz, well chilled and served over ice with a slice, these make for a wonderful low-abv alternative to your G&T. So enjoy the summer, when it arrives.

And remember always drink responsibly.

QUOTE OF THE MONTH “My eyes grew heavy and my lips they could not speak, I tried to get up, but I couldn’t find my feet.

She reassured me with an unfamiliar line, And then she gave to me more summer wine.”

Bono & The Corrs - Summer Wine AUGUST HRNI • 13

DRINKS BLOG FROM #DRINKSBLOGGERNI

www.unitedwines.co.uk

drinksnews

drinksnews

THE BEST OF IRELAND BOTTLED D

eep RiverRock are delighted to introduce a new premium and stylish glass portfolio. Available in still and sparkling variants, each bottle in the range has been designed to reflect the minimalistic and pure shape of a water droplet, expressing purity and nature. The elegantly-designed bottles are available in 330ml and 750ml sizes, so they are perfect for serving with food. Every crystal-clear drop of Deep RiverRock is imbued with a character that is uniquely Irish. Locally sourced from Co Antrim, Deep RiverRock is full of naturally-occurring essential minerals. We’re proud of this heritage, and it’s that sense of pride that drives us to always Thirst for Better.

LOCAL BARTENDERS BOOST SKILLS THROUGH NEW HOSPITALITY COURSE

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ospitality workers in Northern Ireland have been offered the chance to enhance their skills and gain qualifications with the launch of the Diageo Learning for Life: Hospitality Elevator programme.

Launched in May, the Hospitality Elevator programme is aimed at over 18s currently working in the industry who are looking to increase their hours, level of responsibility and develop skills to aid career development.

Free to attend, the course comprises three locally tailored one-day modules and includes Diageo Bar Academy (spirits and beer training), as well as the opportunity for participants to be awarded with nationally-recognised qualifications in food safety and customer service.

“Diageo Learning for Life: Hospitality Elevator offers those already working in the industry additional training, providing them with skills that can really help to further their careers,” said Claire Hutchinson, corporate

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From left, Marc Eccles, Tara Meyler, John Creighton and Holly Devine, The Morning Star, who all took part in the Diageo Learning for Life: Hospitality Elevator programme in May 2019.

relations manager, Diageo Northern Ireland.

“We had 30 participants take part in the inaugural programme and the feedback has been extremely positive from both the individuals involved and their employers; we are already planning further Hospitality Elevator programmes for later this year.”

The Hospitality Elevator programme operates alongside Diageo’s awardwinning Learning for Life: Bartending and Hospitality programme which was launched in 2014 and has seen more than 1,200 unemployed people

graduate, progressing into careers in the UK hospitality industry.

The programme is delivered by The Springboard Charity, Diageo’s specialist training partner.

Michele McCreary, programme manager for The Springboard Charity in NI, said: “Developed out of established Springboard Charity models, and injected with exclusive Diageo content to support and enhance skills development in hospitality, the Hospitality Elevator course offers participants tailored opportunities to gain new skills, further qualifications and greater confidence. At the same time, it provides hospitality employers support to upskill, develop and retain their team members.

“This is an excellent chance for bartenders and front of house staff to improve their prospects and offers the hospitality industry enhanced opportunities to further develop its talent. We have been extremely impressed by the enthusiasm and professionalism of all the applicants who have taken part in the Hospitality Elevator programme to date; they are a credit to the industry.”

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

irishwhiskey

NEW ENTRANTS & PREMIUMISATION DRIVE IRISH WHISKEY SALES

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hiskey and dark rum sales are expected to reach €513.8m on an all-Ireland basis in 2018, rising 2.9% year on year, with Northern Ireland sales representing 38% at €192.9m, according to Mintel’s report Whiskey and Dark Rum - Ireland February 2019.

Whiskey is driving growth in the market, increasing by 2.9% on an allIreland basis between 2017 and 2018 compared to 2.6% in the dark rum category, says Mintel.

The growing number of new entrants to the market and the increased premiumisation of the whiskey and dark rum categories are also contributing to strong sales across NI and RoI. Off-trade sales will continue to drive growth in whiskey and dark rum sales over the next five years as consumers look to manage their expenditure. This reflects the uncertainty surrounding Brexit, its impact on consumers’ confidence, particularly in NI, and the continued fragility in consumers’ personal finances throughout the review period (2020-24).

In 2017, 814,000 consumers visited the 12 whiskey distillery visitor centres across the island of Ireland according 16 • HRNI AUGUST

to the IWA (Irish Whiskey Association, January 2018). This represents an 11% increase compared to 2016 and reflects the growth in the number of distilleries and visitors to the island of Ireland.

Growth in visitors to Irish whiskey distilleries is likely to continue growing, with the IWA noting that ‘at least 10 of its members are planning to open visitor centres in the coming years’. As such, whiskey brands should continue investing in developing their visitor attractions to ensure they have the capacity to cater for a growing number of visitors who want to learn more about their brand’s story and Irish whiskey more generally.

Indeed, with Tourism Ireland noting that food and drink is the main area of expenditure for overseas consumers during their visit to the island of Ireland, Mintel says increased visitors and spending levels present significant growth opportunities for Irish whiskey and dark rum sales in pubs and bars. Highlighting their range of Irish whiskeys will help pubs and bars to not only drive sales but also provide overseas visitors with an authentic taste of Ireland.

The dark spirits market is dominated

by Irish whiskey according to Mintel’s GNPD (Global New Products Development). Many of the leading distillers are targeting the export market, particularly the US, with Irish whiskey industry organisations forecasting growth to the region in the coming years. Domestically,

whiskey tourism has also grown with the proliferation of new distillery visitor centres, which have become a significant revenue source for many.

In terms of consumers’ behaviour, Mintel’s research suggests Irish consumers show a preference for drinking Irish whiskey on its own, indicating that they are looking to enjoy the diverse and complex flavour notes of these products undiluted.

Half (54% in NI and 52% in RoI) of Irish consumers who have drunk whiskey and dark rum recently did so at a pub or bar, making this the main location where consumers use these types of dark spirits.

One in five (19%) NI and a quarter of RoI consumers also drank whiskey and dark rum in a nightclub (Toluna, December 2018).

Two thirds (65% in NI and 66% in RoI) of Irish consumers think that Irish whiskeys are the best whiskeys (Toluna, December 2018). This likely reflects that provenance remains important to Irish consumers who are looking to continue supporting local whiskey producers by purchasing their products over nonIrish-made whiskeys such as Scotch or bourbon.

Price is a barrier to consumers trying whiskey and dark rum. Indeed, half (50% in NI and 51% in RoI) of Irish consumers think that it is too expensive to experiment with whiskey and dark rum. This could explain why 65% of NI and 66% of RoI consumers would like to see pubs and bars offer more whiskey and dark rum tasting experiences and events.

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irishwhiskey

BUSHMILLS BLACK BUSH COLLABORATES WITH IRISH WOODWORKER TO HOST LATEST WORKSHOP SERIES #BLACKBUSHSTORIES EVENT SERIES CONTINUES TO CELEBRATE AND INSPIRE

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ushmills Irish Whiskey will continue the #BlackBushStories event series by collaborating with creative woodworker, Éamonn O’Sullivan. The collaboration will see Éamonn join Bushmills to host a series of hands-on whiskey and woodcarving workshops in Belfast and Dublin this summer.

Since establishing his company Hewn in 2014, Éamonn has been on a journey of exploration, creating wooden homeware from fallen Irish trees using self-taught traditional woodcarving techniques.

Black Bush Carved will bring together the worlds of Irish whiskey and creative woodworking, taking place in Belfast on July 30th and 31st at The Cow Bay. Guests will experience a whiskey tasting led by the Bushmills brand ambassador, before hearing Éamonn’s story on how he honed his passion and craft to build a career in woodwork.

Attendees will then have the chance to

18 • HRNI AUGUST

try their hand at woodcarving their own whiskey accessory to take home.

Specially-created Black Bush drinks will also be served throughout the event.

As part of the collaboration, Éamonn has created a limited-edition wooden whiskey tumbler, made with many of the same tools used by the Distillery’s coopers to craft the casks that give the whiskey its distinct flavour.

Perfectly accompanied by a bottle of Black Bush, six limited edition tumblers are available to win at blackbushstories.com. The closing date for entries is Friday, August 30th.

Inspired by the supreme craftsmanship, passion and care that goes into creating Bushmills Irish

Whiskey, #BlackBushStories celebrates those who challenge traditional thinking in their fields and live outside the box. A passion for his craft and a fascination with creation has led Éamonn to carve out his own legacy, fronting a creative revolution in woodcarving.

The collaboration forms part of the immersive event series which tells the stories of independent, spirited and extraordinary talent across Ireland and aims to inspire others to follow their own passions, whatever they may be.

To register for Black Bush Carved and to hear more about Éamonn’s story, visit blackbushstories.com.

Registration for the events is free and places are awarded at random allocation. To join in the conversation and keep up to date with the #BlackBushStories series, follow Bushmills Irish Whiskey on social media @BushmillsIRL.

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irishwhiskey

MALT WHISKEY DISTILLING BEGINS AT ROE & CO DISTILLERY AS DOORS OPEN TO VISITORS A WORLD-CLASS IMMERSIVE IRISH WHISKEY DISTILLERY AND EXPERIENCE REVIVES THE ICONIC ST JAMES’S GATE GUINNESS POWER STATION IN DUBLIN 8

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he malt whiskey spirit has been flowing through the spirit safe at the Roe & Co Irish Whiskey distillery ahead of the doors opening on James’s Street in Dublin on June 21, when guests were first welcomed into the visitor experience.

Inspired by one of the biggest names in Irish Whiskey in the 19th century, George Roe, the iconic Guinness Power Station has been regenerated into a new visitor experience and urban distillery.

Located in the heart of Dublin’s whiskey district, visitors will be treated to one of the most immersive experiences in whiskey distilling. The 75-minute tour will allow guests to observe the operational distillery, hear the hum of production, and witness the copper pot stills from an impressive elevated glass walkway.

Fun and flavour are at the centre of every aspect of the Roe & Co visitor experience, which will transport guests on a journey of taste and discovery.

A visit to the fully live, working distillery will also involve guests clocking in and clocking out as they commence a ‘shift’ at the Power Station with a time card, a nostalgic nod at the building’s past as an operational power station.

The experience concludes with guests able to clock off work with one of Roe & Co’s World Class cocktails in the showstopping Power House Bar. “Our master blender Caroline Martin began the journey of reimagining Irish whiskey, but we didn’t stop the reinvention there,” said Gráinne Wafer, global brand director, Roe & Co at Diageo. “We are launching a stateof-the-art distillery and experience like no other, led by our extremely talented distiller, Lora Hemy.

“This boutique experience, which will have a maximum of 16 guests per tour, will ensure visitors can get up close and personal with our remarkable distillery and whiskey, focusing on the five pillars of flavour.”

The launch of the premium Roe & Co Irish whiskey, distillery and experience has been led by a talented female team in Diageo comprising distillers, blenders, marketeers, bartenders and commercial specialists, including: 20 • HRNI AUGUST

From left, Lora Hemy, head distiller, Roe & Co and Ivan Menezes, chief executive of Diageo.

• Gráinne Wafer, global brand director for the whiskey • Caroline Martin, Diageo’s master blender • Lora Hemy, Roe & Co’s head distiller • Fiona Sheridan, Roe & Co’s assistant distiller • Tanya Clarke, general manager Reserve & incubation brands • Hayley Millner, marketing manager, Roe & Co Irish Whiskey • Shannon Green, senior engineering project manager Ivan Menezes, chief executive of Diageo, said: “I am proud to be standing here in one of the most iconic buildings of the Dublin skyline, which has been reimagined and regenerated into this world-class distillery and experience for Roe & Co. I am proud that we are here because of Diageo’s most valuable assets, its employees.

“We encourage them to be the best they can, to achieve great things, to be inclusive and diverse. We have focused on gender and today you see the progress we’ve made, because we are here now in this Roe & Co Irish whiskey distillery and experience because of the amazing team of talented women.

You should be so proud Gráinne, Lora, Fiona, Caroline, Tanya, Shannon and Hayley.”

At the start of this decade, there were four working Irish whiskey distilleries;

now with the opening of the Roe & Co Distillery, there will be 27. The distillery will distil 14,000 litres of whiskey in every run, with an annual maximum capacity of approximately 500,000 litres of alcohol.

Wafer said: “The distillery will provide direct employment for 18 people and will complement what is already the country’s most popular tourism offering, The Guinness Storehouse. This €25m investment into the Roe & Co Distillery further demonstrates Diageo’s commitment to the growing vibrancy of The Liberties, one of the City’s most dynamic districts and the heart of brewing and distilling.”

The new home for Roe & Co has already garnered global attention, following the Lonely Planet announcement in October, which named the distillery one of the 10 best new openings in the world for 2019.

The distillery building has been regenerated with modern urban décor and an industrial feel. This is reflected throughout all design elements, from staff uniforms to a specially commissioned tiki print featured on barware. The contemporary tiki illustration reflects key elements of the Roe & Co story, from St Patrick’s Tower and the pear tree which has stood in the grounds of the former George Roe Distillery since the 17th century, to the iconic chimneys of Dublin’s skyline.

To book tickets go to: www.roeandcowhiskey.com

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irishwhiskey

FROM WHISKEY TO WORDS: THE DEAD RABBIT REMEMBERS ITS ROOTS

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wners of the ‘World’s Best Bar’, The Dead Rabbit in New York, returned home recently to launch their highly anticipated new book, From Barley to Blarney, a Whiskey Lover’s Guide to Ireland.

Authored by The Dead Rabbit’s Sean Muldoon and Jack McGarry, together with fellow Irish native and Irish whiskey expert Tim Herlihy, the book is an unprecedented portrait of 22 of Ireland’s distilleries and their bottlings, 50 of its renowned pubs, as well as recipes for 12 original Irish whiskey cocktails.

The hardbound book, which includes a history of whiskey-making in Ireland, as well as attractions to visit, chronicles the trio’s fact-finding trips and is the ultimate travel guide for whiskey enthusiasts, pub lovers and Hibernophiles.

Every step of the tour was documented

by Belfast photographer, Elaine Hill, whose images grace the book.

Drinksology, the Belfast firm behind The Dead Rabbit’s award-winning menus and its two cocktail tomes, designed the book. And, if the tone of the book seems familiar, it is because it was written by Conor Kelly, who also penned The Dead Rabbit: Mixology & Mayhem. The trio gathered the information and conducted the interviews, while Kelly brought everything together as a cohesive and witty literary whole.

To research the book, Muldoon, McGarry and Herlihy conducted two, month-long whirlwind tours in a VW bus driven by McGarry’s father. They logged over 4,000 miles, visited 111 pubs and every single working whiskey distillery on the island. Brief histories and profiles of the 22 distilleries and 50 pubs are

included, from popular spots to lesser known hidden gems.

Amongst the local spots making the cut are The Old Bushmills Distillery and The Echlinville Distillery in Co Down.

Meanwhile popular Belfast bars The Garrick, The Crown Bar, Maddens The Duke of York and Kelly’s Cellars feature alongside other top picks in the Ulster’s Great Irish Pubs section, including The House of McDonnell in Ballycastle (which generally only opens on Fridays), Johnny Joe McCollum’s in Cushendall, Frank Owen’s in Limavady, The Crosskeys Inn in Toomebridge and The Crown and Shamrock in Newtownabbey.

The official launch of the book took place at a special event at The Dublin Liberties Distillery, drawing guests from the four corners of Ireland. For North Belfast-born and bred Muldoon and McGarry, their homecoming provided an opportunity to raise awareness for a cause close to their hearts.

At the event, the pair presented a cheque for $10,000 to Northern Ireland depression charity, AWARE. The donation includes The Dead Rabbit’s royalties from all sales of The Dead Rabbit Irish Whiskey, which is produced at The Dublin Liberties Distillery and distributed in Northern Ireland through Drinks Inc. The Dead Rabbit Presents: From Barley to Blarney: A Whiskey Lover’s Guide to Ireland is available to purchase from The Dead Rabbit’s website and from Amazon.

22 • HRNI AUGUST

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drinksnews

UNITED WINES EXPANDS IMPRESSIVE PORTFOLIO

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nited Wines has announced a significant expansion to its portfolio with the addition of four key brands and other exciting new products. The announcement comes eight months after the successful wholesale business rebranded and underwent a major office refurbishment.

The thriving drinks distributor, which operates across the island of Ireland from its base in Lurgan, has signed contracts to distribute a number of wellestablished brands including I Heart Wines, Blossom Hill and Pol Roger as well as taking The Beefsteak range on for the island of Ireland.

“We have seen a tremendous growth over the past number of years, and we are delighted to welcome new brands as well as brand extensions on board as we continue to develop and grow,” said Martin McAuley, managing director at United Wines.

One of the UK’s largest wine brands, I Heart Wines offers the most popular varieties from around the world including sparkling, white, rose and red wines.

First created in 1992, the much-loved brand is worth over £65m in retail and is now a top 15 wine label in the UK. United Wines is delighted to be the first to introduce the I Heart Wine Frizzante cans to the market and has recently announced brand sponsorship of the Northern Ireland Beauty Excellence Awards 2019. The brand has also just launched their first TV ad campaign which is airing during Love Island.

Blossom Hill is another fantastic brand with three new additions including Gin Fizz, a sparkling blend of crisp white wine, botanical infused water, and a dash of gin. The light-tasting and bubbly Spritz bottles and cans are also a very new and exciting product for United Wines, as is Pale Rose, a fresh and fruity wine with a delicious finish that was voted this year’s Product of the Year in a survey by Kantar TNS. Continuing the success of Beefsteak Malbec, United Wines has recently taken the brand on distributing throughout the Island of Ireland and has extended their product range with various Beefsteak Club wines including Beefsteak Shiraz and Beefsteak Club Meaty Malbec.

Out of all the recent additions to United Wines, Pol Roger offers the most extensive range of products including

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From left, Nina Doyle, Martin McAuley and Emma Haughian, United Wines.

wines, Champagne and whisky. The Joseph Drouhin range includes various irresistible wines such as Laforet Chardonnay, Laforet Pinot Noir, Macon Lugny, Saint Veran, Chablis, Meursault and many more.

The Pol Roger Champagne range includes three signature cuvees including Pol Roger Brut Reserve NV, Pol Roger Vintage Rosé and the prestigious Cuvée Sir Winston Churchill, which is only produced from the finest vintages.

The relationship between Champagne Pol Roger and Sir Winston Churchill officially dates back to 1908 and an invoice from Randolph Payne & Sons Wine Merchants in St James’s, though is likely to have started during Churchill’s time in the Army in the late Nineteenth Century.

Pol Roger Portfolio also present a host of lustrous Glenfarclas Whisky’s including the 10 Year Old, which is delicately light in flavour with a mouthwatering combination of maltiness, Spiciness and sherry sweetness. The 15 Year Old has a splendid balance of sherried sweetness, malty tones and rich oloroso flavours whereas, the 105 Cask Strength is dry and rich in spice with a

“IT IS GREAT TO ADD SUCH A BREADTH OF PRODUCTS TO OUR OFFERING AND THESE BRANDS SIT WELL BESIDE OTHERS IN OUR PORTFOLIO INCLUDING THE RECENTLY ANNOUNCED OLD MOUNT AND OTHERS SUCH AS CARMEN, FREIXENET, BIRRA MORETTI AND OF COURSE THE HEINEKEN RANGE INCLUDING THE ALCOHOL FREE 0.0.“ MARTIN McAULEY, MANAGING DIRECTOR AT UNITED WINES

hint of oak. You can try the Glenfarclas Whisky range at the Whiskey Social 2019 this September in the Waterfront Hall, Belfast.

Last but most certainly not least, United Wines are proud to welcome Caorunn Raspberry, a perfectly handcrafted gin that is expertly infused with vibrant fruity flavour that flawlessly complements the hand-picked Scottish botanicals at Caorunn’s heart.

“It is great to add such a breadth of products to our offering and these brands sit well beside others in our portfolio including the recently announced Old Mount and others such as Carmen, Freixenet, Birra Moretti and of course the Heineken range including the alcohol free 0.0,” said McAuley.

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ver the past three years Composite Prime®, specialist premium composite decking manufacturer, has experienced unparalleled growth to become one of the largest suppliers of composite products in the UK. Composite decking boards can be used on new decking projects or to replace old, rotten and slippery wooden decking boards. Composite Prime’s HD Deck® boards are ideal for residential and commercial projects as their durable material ensures a long life and resistance to damage. These decking ranges utilise the latest composite technology to produce a long-life, lowmaintenance, safe, slip-resistant and child-friendly material that is said to outperform traditional treated timber.

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All HD Deck® products are rigorously tested for strength and durability, testing flexural and tensile properties, density and impact resistance along with slip resistance, fire and water absorption, 28 • HRNI AUGUST

giving peace of mind when designing a project.

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This year will see eco-friendly gardening practices and products continue to evolve. While the holistic values of eco-gardening practices remain consistent, we’re now beginning to see an intolerance for landscaping products that are simply focused around design. Instead, we are now seeing eco-conscious decisions being applied in landscape garden projects too. During the last six months alone, the company estimates it has saved over 25 million milk bottles from going into landfill

or the world’s oceans and recycled the equivalent of 300 million plastic bottle caps.

Behind Composite Prime® are two men with a solid pedigree in the plastic and timber sectors. Composite Prime Managing Director Domenic Harrison’s family business started in the plastics industry and Sales Director Charles Taylor is a third-generation timber merchant; equipping the business with the perfect industry knowledge needed for a composite decking product.

Composite Prime® decking is currently available in two product variations that offers eight colourways, to allow individuals to completely personalise their design. HD Deck XS and HD Deck Dual are double sided to provide different textures or colours to offer architects, landscapers and gardeners the freedom to create a fully bespoke design.

Composite Prime® HD Deck® Dual and HD Deck® XS products and accessories are available from any of Haldane Fisher’s 11 branches across Northern Ireland. Visit www.haldane-fisher.com.

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NORTHERN IRELAND TOURISM AWARDS OFFER AN ASPIRATIONAL BENCHMARK From left, John McGrillen, Tourism NI; Mayor of ABC Council Mealla Campbell; and Terence Brannigan, Tourism NI.

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diverse cross-section of the hospitality and tourism sector were recently recognised at the 41st annual Northern Ireland Tourism Awards in association with Diageo Northern Ireland.

Held in Armagh for the first time, at the Palace Demesne, the awards brought hundreds of industry professionals together to recognise and celebrate the industry’s excellence and innovation.

Hosted by BBC broadcaster and presenter Jo Scott, the black-tie dinner and awards night featured a Georgianthemed marquee in the grounds of the 30 • HRNI AUGUST

Archbishop’s Palace.

Winners included Derry International Hallowe’en Festival, which scooped the Best International Experience, and the Balmoral Show, which lifted the Best NI Event or Festival Experience award.

Derry~Londonderry was also a winner in the coveted Best Stay accommodation category, with the Bishop’s Gate Hotel earning the title of NI’s Best Hotel Stay. Completing the category were Peartree Hill B&B near Dundonald in Co Down, which won

NI’s Best Guesthouse/B&B Stay, and Ballygally Holiday Apartments in Co Antrim, which took the title of NI’s Best Self-Catering Stay.

There were two awards up for grabs in the Authentic NI Experience of the Year. The site-based award was won by Antrim and Newtownabbey Borough Council for Antrim Castle Gardens, while the tour, trail or immersive award went to Armagh Cider Company.

In a great year for Armagh City, Banbridge and Craigavon Borough Council, contested in three categories, it gained the top step in the NI Food & Drink Experience of the Year for its Armagh Food and Cider Festival.

In other categories, Gareth Murphy of We Are Vertigo in Belfast was awarded the title of Tourism Entrepreneur of the Year and Limavady’s Stendhal Festival lifted the Most Promising Authentic NI Event or Festival Experience.

National Museums NI was given an Outstanding Contribution to Tourism award for its long-term commitment to growing the quality of the cultural and tourism offer across Northern Ireland.

Another special award went to Mark Rodgers of Dalriada Kingdom Tours, who earned the title of Tourism Hero for his exceptional efforts to support the widow of a man who tragically passed away while visiting Northern Ireland.

The awards, now in their 41st year, have had a hugely positive impact on the tourism and hospitality sector, providing a benchmark for all businesses to aspire to and delivering significant benefits to shortlisted and winning businesses alike.

“Tourism is now one of Northern Ireland’s most important export industries with almost 3 million people visiting from out of state, spending some £2.5m per day and supporting 65,000 jobs,” said Terence Brannigan, chairman of Tourism NI. “The energy, commitment and enthusiasm of the hundreds of businesses, large and small, that make up our tourism eco-system is outstanding. They make us all proud of where we live and make Northern Ireland a better place in which to live.”

Paddy McKenna, commercial manager, Diageo Northern Ireland,

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events Barbara and Hanna Hughes.

Julieann McCook, Geraldine & Sean McLaughlin, Louise McMullan and Elaine Loughery.

Arthur Miskelly, Caroline Cairns, Eimear Fox, Sheila Rooney, John-Paul Coyle and Issac Beattie.

said: “It has been a fantastic evening for the tourism and hospitality industry in Northern Ireland and a fitting occasion to acknowledge and celebrate the

individuals, businesses and initiatives helping to put us firmly on the tourism map. On behalf of Diageo, congratulations to all the winners, indeed

to everyone shortlisted for awards. I think we can feel extremely positive and excited about the future of tourism in Northern Ireland.”

HOTELS FEDERATION HOSTS ANNUAL MEMBERS’ LUNCH MEMBERS AND GUESTS OF THE NORTHERN IRELAND HOTELS FEDERATION ASSEMBLED AT THE CROWNE PLAZA BELFAST ON JUNE 20 FOR ITS ANNUAL MEMBERS’ LUNCH. Pat Moran, La Mon Hotel & Country Club; Jason Foody, Killeavy Castle & Wellness Centre; and Philip Sallan, Robinson Services.

Martin Darling and Lana Templeton, Bunzl McLaughlin; Gavin Carroll, Merchant Hotel; and Fergal Mulligan and Noel Branagh, Bunzl McLaughlin.

Eddie McKeever, McKeever Hotels Group, and Angela Kiley, Galgorm Group.

Richard Cassells, Winterhalter; Carolyn Boyd, Tourism Northern Ireland; Gavin Carroll, Merchant Hotel; and Roisin McKee, People 1st.

Andrew Hollywood, Bailies Coffee Roasters; Alyson Magee, Hospitality Review; Gareth Earney, For-Sight Guest CRM; and Scott Clifford, For-Sight Guest CRM.

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AUGUST HRNI • 31

hotelnews

POPULAR DESTINATION REBRANDS AS GALGORM SPA & GOLF RESORT

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algorm Resort & Spa has formed a new collaboration with Galgorm Castle, rebranding as Galgorm Spa & Golf Resort, with the aim of creating one of the UK and Ireland’s leading spa and golf destinations ready to compete on the global stage.

The collaboration adds the championship Castle Course, a stateof-the-art golf academy and six-hole pitch & putt, to the Resort’s golf offering, which already includes a nine-hole parthree course.

“We are delighted to formally integrate our world class parkland course and facilities into the already fantastic Resort,” said Gary Henry, managing director, Galgorm Castle. “Galgorm now provides a spa and golf offering up there with some of the best resorts in the world.”

This year marks an historic milestone for golf in Northern Ireland, with the return of The Open to Royal Portrush and recent news the ISPS Handa World Invitational, presented by Modest! Golf Management, will be held at Galgorm.

Colin Johnston, Galgorm Spa & Golf Resort, said: “Northern Ireland is experiencing unparalleled success as a golf destination and this exciting step further strengthens the relationship we have with the team at Galgorm Castle Golf Club. By further enhancing our product offering, we believe this will go some way to support the growth in tourism figures and support The Golf Tourism Strategy of Tourism Northern Ireland.

“We are also pleased to announce the appointment of new Non-Executive Director Wilma Erskine to our Board.

Wilma brings with her a wealth of experience in hospitality and golf management, retiring this autumn from the helm of Royal Portrush after 34 years.

“Wilma was awarded the British Empire Medal for services to Northern Ireland tourism, as well as golf, and will be instrumental in instilling our commitment to golf tourism.”

HOTELS GRAND CRÜ LUXURY COFFEE HASTINGS NAMED BEST LUXURY BLEND LAUNCHED AT GRAND HOTEL GROUP astings Hotels has CENTRAL OBSERVATORY been named Best H enderson Foodservice and its

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coffee partner UCC has created a luxury, bespoke coffee blend, Grand Crü, for the Grand Central Hotel’s Observatory bar and lounge.

The expert team at UCC, comprising Q Grader and UCC UK and Ireland Head of Coffee Quality Gayan Munaweera and Master Sommelier Ronan Sayburn, have crafted a premium blend of Arabica beans utilising their expert knowledge and artistry.

“The team at Henderson Foodservice take great joy in working closely with our customers to find the perfect products for their needs,” said Cathal Geoghegan, managing director at Henderson Foodservice.

“When we looked at selecting a luxury coffee for such a special venue as The Observatory, it was important to deliver an exceptionally highquality product and we’re thrilled that this is the only location throughout Northern Ireland where Grand Crü coffee is available.”

To celebrate the bespoke coffee launch and bring Grand Crü to life, the team at the Observatory designed a special evening of coffee sophistication and elegance with 32 • HRNI AUGUST

From left, Cathal Geoghegan, MD, Henderson Foodservice; Marcus Swift, commercial director, UCC Coffee UK and Ireland; and Howard Hastings, MD, Hastings Hotel Group.

guests taking part in small workshops and learning from coffee master Gayan Munaweera about the distinct character of different blends and how to taste coffee expertly.

Phil Smith, head of Category and Insight at UCC, also delivered a session on the art of pairing coffee with wine and chocolate and the Observatory bar team showcased a ‘how to make’ the perfect expresso martini.

Henderson Foodservice is also the sole supplier of the Hastings Triple Cert Bean coffee blend, available in all Hastings Hotels, The Percy French and Cultra Inn restaurants.

Luxury Hotel Group at the annual Travel Media Awards in Dublin for the second year in a row.

Representatives from the travel trade and media gathered at the Shelbourne Hotel in Dublin for the prestigious awards which acknowledge outstanding performance in the travel and tourism industry. The accolades are voted for by a wide cross section of media throughout Ireland and are independently audited by the Department of Tourism at Dublin Institute of Technology.

“What makes this award extra special is the fact that it was voted for by the travel media, many of which have stayed in and written about our seven hotels, who continue to play an important role in helping us attract guests,” said Edward Carson, chairman of Hastings Hotels.

“At Hastings Hotels we have a long-term philosophy to reinvest year on year in our people and our properties and we believe it is this type of commitment that enables us to win such prestigious awards. This accolade comes just as we are about to celebrate the first birthday of the Grand Central Hotel which has had a fantastic year of trading.

I would also like to congratulate Tourism Northern Ireland on picking up the award for Best Tourist Board.”

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hotelnews

TITANIC HOTEL BELFAST PICKS UP GLOBAL TRAVEL AWARDS HONOUR T

itanic Hotel Belfast has been awarded Northern Ireland’s Leading Hotel at the World Travel Awards 2019, held recently in Portugal, for a second year.

“It’s one thing to strive to provide customer excellence to our patrons on a daily basis but to be voted by our industry peers and the general public in two consecutive years, to win the title of Northern Ireland’s Leading Hotel at the World Travel Awards, is exceptionally special, as it is testament to the fact that we’re continuously getting it right in our unique surroundings, anchored in the heart of Titanic Quarter,” said Adrian McNally, general manager, Titanic Hotel Belfast.

“Being named Northern Ireland’s

Staff of Titanic Hotel Belfast celebrate being awarded Northern Ireland’s Leading Hotel at the World Travel Awards 2019, with Adrian McNally, general manager, and Yvonne McIlree, director of Sales and Marketing.

Leading Hotel for the second year in a row underpins our belief that the experience offered to our visitors at Titanic Hotel Belfast, from the moment

they arrive at the front door, is of the highest possible standard. With last week’s announcement by Tourism Northern Ireland that millions more are visiting Northern Ireland and spending more money here than ever before, and with an unprecedented summer ahead for Northern Ireland’s hotel industry with The 148th Open Championship just around the corner, we look forward to welcoming local visitors and those visiting Titanic Hotel Belfast from around the world to experience a taste of the world class accommodation, hospitality and service that Titanic Hotel Belfast has once again been globally recognised for.”

FOUR STAR GRADING FOR MILL FARM COTTAGES

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ill Farm Cottages located just outside Hillsborough has been awarded a four-star grading by Tourism NI. Situated on the site of a restored flax farm, and surrounded by 10 acres of farmland, it offers a relaxed, rural setting only a short distance from Hillsborough and Belfast City Centre.

“Mill Farm Cottages are a fantastic addition to the visitor offering in Hillsborough,” said Deborah Avery, senior quality advisor, Quality & Standards team at Tourism NI. “With Hillsborough Castle one of Northern Ireland’s must-see visitor attractions

only a short distance from the property, the cottages offer a perfect base for visitors to explore everything that Hillsborough and the wider Co Down area have to offer.”

William and Margaret Kelsey, proprietors, said: “Receiving our fourstar grading for all three cottages has been a tremendous achievement. We see this recognition as an endorsement of all our efforts to date in restoring the lovely old stone buildings and bringing them back to life by creating a vibrant, relaxing and welcoming space where guests can come to eat, stay and enjoy the unique surroundings.”

From left, William and Margaret Kelsey of Mill Farm Cottages and Deborah Avery, Tourism NI.

COACH HOUSE BOUTIQUE B&B AWARDED FIVE STARS From left, Deborah Avery, Tourism NI and Sharon Tinsley of Coach House Boutique B&B.

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ourism NI has awarded five stars to the Coach House Boutique B&B in Dromore, Co Down under its Accommodation Grading Scheme.

Newly constructed in 2016 from reclaimed architectural materials, guests can choose from individually decorated and designed rooms with fine period Edwardian furniture. The outdoor spa area also provides a touch of luxury.

“The five-star accommodation offers visitors a relaxing base with Hillsborough Castle, one of Northern Ireland’s must-see visitor attractions, only a short distance from the property,” said Deborah Avery, senior quality advisor, Quality & Standards team at Tourism NI. “I commend Andrew and Sharon for their hard work and for offering visitors an exceptional standard of accommodation.”

The property offers guests seclusion and peace as well as striking views over the valley to the Gillhall Estate and River Lagan. The B&B is an ideal base for locals and tourists to explore the wider Co Down area including the historic Georgian village of Hillsborough, only 10 minutes from the B&B and the majestic Mourne Mountains, which is 40 minutes from the B&B. AUGUST HRNI • 33

hotelsprofile

REACHING FOR THE STARS LOCAL HOTELS ARE INVESTING IN THEIR PROPERTY & PEOPLE TO RAISE STANDARDS, TOURISM NI QUALITY & STANDARDS MANAGER SAMANTHA CORR TELLS ALYSON MAGEE

From left, Samantha Corr, Tourism NI and Steven Kane, owner of the Bayview Hotel.

“We are delighted to receive a four-star grading from Tourism NI as recognition for the hard work and investment put into the hotel to create an exceptional setting for all guests,” says Kane. “We have enjoyed working closely with the quality advisors at Tourism NI over the past two years, who have offered invaluable support throughout the process.”

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isitor spend reached £968m* last year, up 5% and outperforming growth in visitor numbers to suggest investment in Northern Ireland’s tourism offer is beginning to pay off.

With the province historically lagging competitor markets in Great Britain and the Republic of Ireland in average spend per visitor, a key focus for the sector has been elevating the quality of local attractions, accommodation and the hospitality offer to drive growth.

To that end, Tourism NI has been working with the hotels sector to assist properties seeking to attract higher spending visitors by raising their star rating through its Quality Grading Scheme.

The biggest trend in recent years has been a shift away from threestar dominance, towards a current breakdown of 145 hotels comprising four five-star, 42 four-star, 54 three-star and three two-star properties, with three awaiting grading and the rest ungraded.

However, moving up from, for example, three to four stars does require a serious commitment. “I wanted to let people know it’s not an easy thing,” says Samantha Corr, quality & standards manager at Tourism NI. “It’s not something that happens overnight, and there’s a lot of time and investment that goes into it.”

Among properties achieving the four-star rating this year have been the Bayview Hotel in Portballintrae, Seagoe Hotel in Portadown and Belmont House Hotel in Banbridge.

Investing respectively £350,000, £1.5m and £2m, the three properties 34 • HRNI AUGUST

have not only expanded the local four-star portfolio, but also tourism opportunities off the beaten track. “It’s encouraging people out of Belfast and away from the Causeway Coast to spend their money on more local areas,” she says.

In terms of what to expect from the process, Samantha says while all properties in the Quality Grading Scheme receive an annual quality grading assessment as standard, those aiming for an upgrade to four stars typically collaborate regularly with Tourism NI for up to three years.

“They would have the standard assessment process, but we would meet them outside of that as well,” says Samantha, “to say, ok, here’s your assessment report and here are the areas you really need to invest in.”

Bringing properties up to a fourstar standard will generally require investment in the façade and grounds, public areas, bedrooms and bathrooms, as well as staff training.

“It’s not just the physical areas of the hotel, you have to have the staff to back that up,” she says. “A four-star standard is excellent, and you need to see that excellence coming through in the design, quality, food and service. They would be more proactive in the whole guest experience at the four-star level.

“It’s a long process and the hotels work with us, they work with their design companies and they bring in other consultants as well to tighten up their processes.”

Enhanced services would generally be offered by hotels moving up to four

stars, from a more personal approach at reception to a higher level of room service or table service in venue restaurants and bars.

And while elevating a property’s standards to four stars may enable it to command a premium, it also allows hotels in more rural areas where scarcity of supply has already inflated rates to meet customer expectation.

Seagoe Hotel General Manager Paul Mahon says a further £500,000 will be invested in the property over the summer, beyond the £1.5m already spent. While it received four-star accreditation in April, the Seagoe is awaiting completion of its current programme of works in September before actively marketing the award.

“The owners of the hotel are committed, and I’m committed as manager of the hotel, to providing a five-star service for a four-star price,” says Mahon. “You have to have a passion for it, and the owners have a passion to be the best they can, and I have that passion too as manager of the Seagoe.”

Samantha says: “By providing more choice in accommodation, you are giving people opportunity to come and spend more money and not just on the accommodation side. Because you’ve got that more personal relationship with guests at the four-star level, staff are more likely to encourage them to spend money in the local economy, whether it’s on tours, museums or local restaurants.” *Latest NISRA figures, see p7 for more.

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HOTELHUB

THESTATS

BAYVIEW HOTEL, PORTBALLINTRAE

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major investment programme has boosted the popular Portballintrae hotel’s accommodation rating up to four stars, leaving it well placed to make the most of The Open and its legacy.

“We have seen the business go from strength to strength over the past year whilst gearing up for The Open,” says Steven Kane, general manager. “The hotel saw its largest investment with

a complete refurbishment of the bar, restaurant and reception areas, as well as all 25 of our bedrooms and bathrooms and treatment room.

“We introduced a luxury threebedroom cottage to our inventory to cater for those guests who prefer privacy and seclusion with the benefits of hotel facilities and purchased lands adjacent to the hotel, currently being used for additional car parking.

“With the upgrading and investment in the hotel and continual training and development of our

HOTEL OPENED: 2001 OWNERSHIP/REFURBISHMENT HISTORY: Current ownership since 2008 – several phases of development and refurbishment with an extension to the ground floor in 2011 and complete refurbishment in 2018.

EMPLOYEES: 25 full time & 18 part time ROOM NUMBERS: 25 plus a three-bedroom private cottage.

STAR RATING: 4-star STYLE: Modern, bright and contemporary to enhance the view.

MARKET POSITIONING: Small luxury haven of relaxation.

GUEST PROFILE: Families and couples of all age groups.

USPs: Breath-taking views, location, luxury treatment room and 4-star hospitality.

FOOD & BEVERAGE: Bar, lounge and restaurant with panoramic ocean views. employees, we were recently awarded four-star status from Tourism NI. “We continually invest in the upkeep of all areas within the hotel; there’s always something or somewhere to be improved to help enhance the guest experience, including staff training and development. Our next phase of refurbishment will be this winter when we will concentrate on the public bathrooms.”

As with the wider hospitality industry, staff recruitment can be an issue.

However: “We are lucky to have a dedicated and passionate team at the Bayview with a relatively low staff turnover and to have that is invaluable,” says Kane.

profile

KEEPING IT FRESH FROM NEW IDEAS TO FISH, NORTH COAST ENTREPRENEURS SEAN AND GERALDINE McLAUGHLIN ARE BUILDING A SUCCESSFUL HOSPITALITY BUSINESS BY KEEPING IT FRESH AND INNOVATIVE. BY ALYSON MAGEE

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rade was up 80% year on year in May for Ballintoy country pub and inn the Fullerton Arms, following a three-and-a-half-year investment programme totalling over £300,000.

Refurbishment of dog-friendly accommodation marked completion of husband-and-wife-team Sean and Geraldine McLaughlin’s main programme of activity to rejuvenate the rural property.

Geraldine, perhaps the voice of reason in the partnership, was hoping to take things down a notch after a busy few years completely overhauling the property.

For anyone who knows Sean, however, that was never going to happen.

Speaking to Hospitality Review NI in Portrush’s Babushka Kitchen Café, he explains how completing the planned programme of works for the Fullerton Arms has only freed him up to explore new ideas.

Among those are expanding the property’s dog-friendly credentials further with on-site glamping pods, and embarking on a new business venture

36 • HRNI AUGUST

with Kraken Fish & Chips.

Offering dog-friendly services is just one of many innovations the entrepreneurial couple have introduced to make the Fullerton Arms the success it is today.

Scandi-chic bedrooms bring an unexpected element of comfort and style to the historic property, while its food and beverage offer champions local

produce and includes Northern Ireland’s first moulerie.

Introducing a Game of Thronesthemed room, featuring the sixth Door of Thrones, has placed the Fullerton Arms at the heart of the tourist trail for the many avid fans of the HBO show.

And while the property was already ideally located for North Coast tourists, being a stone’s throw from the Carricka-Rede Rope Bridge and short drive from the Giant’s Causeway, the McLaughlins have boosted its prospects further in partnership with tour operators.

The success of the business has supported the investment programme, and also facilitated expansion of the Fullerton Arms team from nine to 16 full-time staff members off-peak, rising to 38 full and part-time employees in high season.

“The Fullerton product as we saw it four years ago, is now complete,” says Sean. “We have a four-star product in terms of our accommodation, and what we do generally. We have a very wellrounded food and beverage business.

Anything else left to do is cosmetic.”

While coach tours have been filling the restaurant and bar with international visitors since Sean and Geraldine took over the property, one area they are seeing more business from this year is self-drive tours.

“We’re selling a lot into Holland and Switzerland and the demand for our bedrooms is great,” says Sean. “They’re all loving the product, and what we have done with the design. We really wanted to appeal to the European market because it offers massive growth and a return factor, so that’s working quite well.”

Building long-term relationships is a strategy for the business, with the McLaughlins opting for a legacy impact through a partnership with Tourism NI during The Open in Portrush rather than short-term gains from maximising rates over the week.

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profile “If you drive around the town, look how good it looks,” says Sean of Portrush’s facelift for The Open. “It’s taking shape.”

And the couple has launched its latest business venture, Kraken Fish & Chips, in a vintage Citroen H Van in prime position outside Barry’s, beside Portrush’s revamped train station.

A second mobile Kraken unit, in a horsebox, is already in operation in Dunfanaghy, Donegal, and Sean is looking at acquiring a tram to put in the Portrush location, so he can free up the Citroen for private functions around Northern Ireland.

Kraken Fish & Chips is bringing something new to the category, with a 100% gluten-free offer focused on quality ingredients and sustainable packaging.

“I’ve always wanted to do a chip van, I don’t know why,” says Sean, “and over the past eight or nine years, so many people are doing different things with them.”

Citing the same lack of a quality seafood offer which inspired the Fullerton Arms’ moulerie, Sean says: “I knew there was an opening. Portrush is a seaside town, and there was nobody doing a fresh, bespoke product you can come and enjoy.”

A lot of development work has gone into the Kraken’s product, with Sean sourcing high-quality cod from Keenan Seafoods which is delivered three times a week from van door to van door.

And he is in talks with fishing boats operating out of Portrush Harbour to add local pollack and coley to the offer.

“I wanted to have proper big thick, flaky fish, perfectly cooked in a really crispy batter because that’s what I would remember from years ago,” says Sean.

“We also didn’t want to fry in dripping or suet so we use rapeseed oil, because there’s a bit more of a health benefit, and gluten-free batter.

“We’re opening it up to a lot more markets. In a family of four, if two are coeliac, everyone can have the same food and enjoy it and don’t have to have a separate portion. We don’t use any flour anywhere at all in the van.

“We are the only people to use smoked fish and batter it, and our chips are all local potatoes chipped fresh every day. We have our own secret curry sauce, which is served with all the fish and is going down a storm and then www.hospitalityreviewni.com

we have the daily specials.”

Making its debut during the NW200, the van is now open seven days a week over the summer months, with opening hours and specials well publicised on its Facebook and Instagram sites. And Sean, who hails from a chefing background himself, is often found in the van himself, enjoying a bit of banter with customers.

“We’ll be doing the Kellys event down at the beach, and we’re getting lots of enquiries about private functions, birthday parties and weddings,” he says.

“It’s a nice brand, it’s identifiable and people are starting to see what it is.”

Fresh specials might include, for example, monkfish, hake goujons with peperonata, cod cheek scampi, salt and chilli squid and tacos. “We’re just

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testing to see what people want and then we’ll narrow that down,” he says.

“If it continues to grow, you might see one site going static, staying in a shop somewhere and increasing the range but the same ethos would be there.”

Wyatt & Ackerman in Bristol has created stylish, branded packaging for Kraken Fish & Chips, in line with the bespoke ethos of the brand.

“The packaging is all compostable,” says Sean. “Everything comes from a natural source, with no waxing on it.

The boxes are made from a compressed corrugation that allows the food to stay hot for longer, and we’re sourcing a compostable container for the peas and the curry.”

Development of the Kraken business is also offering inspiration as the Fullerton Arms’ food and beverage offer continues to evolve. Sean hopes the partnership with local fishermen will also extend to supplying the Ballintoy property and, in the meantime, he is looking at boosting its menu with lobster nights. Keeping it fresh of course.

AUGUST HRNI • 37

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DEVISE AN EFFECTIVE DISTRIBUTION STRATEGY GUESTLINE’S STEP BY STEP SOLUTION TO DRIVING THE CORRECT BALANCE ACROSS YOUR AVAILABILITY

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38 • HRNI AUGUST

to book directly, whilst also maintaining a presence on an array of OTA’s. As the industry races into an irrevocably digital future, together, hotel websites and OTA’s account for the vast percentage of all room bookings, thus developing an effective distribution strategy is critical and must encompass revenue, sales, e-commerce, marketing, guest relationship management and technology. But, implementing it carefully is an even more important step to maximise return and drive continued growth.

Here, Guestline, the global leader in

hotel cloud property management systems, distribution and digital marketing technologies and who have a reputation for offering award-winning solutions to hotels, highlights its step by step solution to driving that correct balance across your availability.

STEP 1: ADOPTING THE RIGHT TECHNOLOGY TO TIE IT ALL IN TOGETHER Developing a pricing strategy and establishing distribution channels is an important part of your overall distri-

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advertorial bution strategy, but it’s not complete until you invest in the right technology to seamlessly tie all these components together. A hotel Property Management System (PMS) should effectively be the lifeblood of your property and together with the right partners will allow you to connect with your various distribution channels, update your rates based on market demands and consumer trends and maximise your bookings.

STEP 2: DRIVING DIRECT REVENUE TO YOUR OWN BRAND WEBSITE No channel is more profitable than your own hotel website. Direct business comes with fewer third-party fees, the guest’s contact details, higher profit margins and ultimately supports a hotel’s bottom line, and there are several tactics and strategies that help drive more direct bookings for hotel properties. Increasingly, both small independents and large hoteliers are focusing on solutions, data and analytics to shift away from OTA’s and toward direct bookings. To achieve this, hoteliers are integrating their reservation management systems and booking engine with its PMS to ensure a seamless process for potential guests and allowing for the creation and promotion of last-minute offers that are more attractive (Best available rates) and targeted (family packages, romantic getaways, city breaks) than those available through third party channels.

Frank Reeves, Co-founder and CEO at Avvio, an award-winning hotel booking engine provider, talks about their partnership with Guestline: “Hoteliers and accommodation providers are tight for time, so we’re constantly finding new ways to make their lives easier, while improving their direct booking revenue. Avvio are delighted to be integrating with Guestline’s property management system which is used by several of our hotel customers in Ireland and the UK – saving them time and effort managing their channels and inventory, while still boosting their revenue using our next-generation AI booking engine.

They get the best of both worlds.”

STEP 3: BOOST REVENUE WITH REAL TIME AVAILABILITY Hotels must be able to effectively distribute their rooms to all agents in real-time.

By partnering with a channel manager through your PMS, hotels can provide their live availability to every agent,

regardless of location and time zone, allowing the sale of as many rooms as possible and securing those valuable last-minute bookings. This sophisticated two-way integration technology, builds a link between the hotel’s PMS, Revenue Management System and chosen OTA’s. When accommodation is then purchased, the hotel’s PMS updates itself, eliminating manual uploads and overbookings. Meanwhile, real time rates, availability and restrictions are automatically sent from the PMS to the hotel’s booking channels – maximising room inventory and revenue.

Adrienne Hanna, Founder & CEO at Right Revenue, partners with Guestline to focus on boosting revenue and understanding business trends: “At Right Revenue, we monitor when your customers are booking, how they are booking and what price point they are going to pay; helping hotels make good decisions by forecasting demand and making strategic rate recommendations. Making decisions on both your rate and your distribution strategy can only come when you give your team the right tools to do the job i.e. integration to great technology partners, in particular a hotel’s property management system.

Right Revenue is delighted to partner with Guestline to provide seamless integration, ensuring that your team can focus on what really matters within your hotel and that is improving profitability. Let technology do the ‘smarts’ so you can do the strategy.”

STEP 4: MAXIMISING THE HOTEL-OTA PARTNERSHIP Distribution through online travel agencies is often termed by hoteliers as the least profitable channel. But, at the same time, they offer brand recognition and

incremental revenue and it has great utility when it comes to reaching out to first time customers given OTAs have a worldwide reach of traveller consumers that a hotel marketing team could only dream of! But the key is to leverage these partnerships with OTA’s and implement a successful direct booking strategy that will make sure once OTA bookers reach your hotel, they’re turned into direct bookers for their next trip.

An important tactic is to make sure that you’re the one communicating with the guest during their stay. By providing exceptional service at all touch points before, during and after the guest’s stay, exceeding expectations and making sure the guest feels valued, will make them more loyal and more likely to book directly on future stays. In this digital age, paying attention to data and automation can only compliment the human side of the experience. It’s the data that is going to give you the valuable insight into the wants and needs of the guest satisfaction and the overall customer experience. From obtaining client’s contact details for future marketing, encouraging feedback and online reviews, communicate benefits (and rewards!) of booking direct to follow up email campaign correspondence.

Remember, OTA’s can’t compete with your ability to build relationships, wow customers and provide a memorable experience.

Distribution isn’t just about technology. It’s about using the right PMS technology as a basis and together with partners, building on it with sales, marketing, communication, call to action and conversion platforms. It’s about profiling your guests, keeping them engaged and satisfied and the need to adopt the right strategies that will put you ahead of the competition.

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AUGUST HRNI • 39

tourismnews-attractions

NEW STRATEGY UNVEILED TO GROW TOURISM FROM GB

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aximising the potential offered by tourists from GB is the focus of a new strategy developed by Tourism Ireland, Tourism Northern Ireland and Fáilte Ireland, in collaboration with a range of industry partners at home and in GB. The strategy sets out an ambitious target to grow revenue from GB holidaymakers by +33% to £116m by 2022, while ensuring continued regional growth and season extension.

It has been developed in cognisance of the ongoing Brexit negotiations, with its recommendations remaining valid irrespective of all potential outcomes of the negotiations.

GB continues to be a very important market for tourism to Northern Ireland, delivering around 64% of all overseas visitors and around 56% of all overseas tourism revenue.

In 2018, 1.425 million GB visitors were welcomed to Northern Ireland, generating an increase in revenue of +85% since 2012.

SKILLS IDENTIFIED AS A FOCUS AT NITA AGM

From left, Joanne Stuart, chief executive, NITA; Luke Petheridge, head of Public Affairs, ABTA; Brenda Morgan, chairman, NITA; Howard Hastings, chairman, Tourism NI Board and managing director, Hastings Hotels; and Colin Neill, chief executive, Hospitality Ulster and NITA Board member.

S

kills, one of the key challenges facing tourism and hospitality, was a focus at an AGM and Members’ Meeting marking the first anniversary of the Northern Ireland Tourism Alliance (NITA).

Held recently at Belfast Metropolitan College in the Titanic Quarter, the event also included presentations from Ciaran Doherty, stakeholder liaison manager with Tourism Ireland and John McGrillen, chief executive of Tourism NI. The presentations were followed by round table discussions, giving members the opportunity to discuss priorities facing the industry which will determine the action plan for NITA over the next 12 months.

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From left, Katy Best, commercial and marketing director of Belfast City Airport and vice chair of the GB Market Review; Niall Gibbons, CEO of Tourism Ireland; Joan O’Shaughnessy, chair of Tourism Ireland; and John McGrillen, chief executive of Tourism NI.

The strategy provides new insights on GB holidaymakers, while identifying priorities to maximise opportunities

among return visitors such as creating hub experiences with compelling reasons to venture beyond Belfast and Dublin.

“Capitalising on the findings of the review is the next step and will require commitment from the whole tourism industry across the island of Ireland, the tourism agencies, our partners in GB, the Department for the Economy and the Department of Transport, Tourism and Sport, as well as other government departments in Northern Ireland and Ireland,” said Katy Best, commercial and marketing director for Belfast City Airport and vice chair of the GB Market Review.

John McGrillen, chief executive of Tourism NI, said: “As one of our closest markets, Great Britain is crucial to the success of tourism in Northern Ireland. In 2018, GB visitors contributed £900,000 per day to the local economy. Overall spend by GB visitors rose by 3% and GB holiday trips grew by 10% and account for one quarter of all GB trips taken in NI last year.”

TOURISM COMPANIES ATTEND ROYAL HIGHLAND SHOW

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ix tourism companies from Northern Ireland joined Tourism Ireland at the Royal Highland Show in Edinburgh recently.

The Royal Highland Show is Scotland’s largest outdoor event, attracting more than 190,000 visitors – or potential holidaymakers for Northern Ireland – over four days, providing an excellent platform to showcase the superb experience on offer here for Scottish From left, Alistair Bell, holidaymakers. “We are delighted to have representatives Shaped by Sea & Stone, Mid & East Antrim, and Linda from Visit Armagh, Causeway Coastal Route, Mid and East Duncan, Tourism Ireland.

Antrim Council, Visit Derry, City of Derry Airport and Stena Line, on the Tourism Ireland stand,” said Julie Wakley, Tourism Ireland’s head of Great Britain. “Events like the Royal Highland Show provide us with a wonderful platform to spread the word about the many great experiences that Scottish holidaymakers can enjoy around Northern Ireland.”

REDEVELOPMENT OF QUEENS PARADE, BANGOR TO START IN 2020

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ueens Parade, Bangor is set to undergo a £50m redevelopment with the aim of transforming the area into a revitalised, sustainable and contemporary seafront.

The new proposed redevelopment plan includes the refurbishment of existing commercial properties and outside events space including the Marine Gardens, cafes, sheltered promenade and kiosks, beach, seafront

lawns, children’s play area and water feature.

Also included are a hotel, destination/ cinema building, residential units, commercial/retail/restaurant space, office space, play zone and the refurbishment of existing commercial properties, car park, and marketplace and courtyard squares.

The planning process has commenced, with work expected to begin in 2020.

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tourismnews-travel

BIA OPENS £1M NORTHERN QTR FOOD VILLAGE N

orthern QTR, Belfast International Airport’s new collection of restaurants and a bar has officially opened, as the airport prepares to welcome hundreds of thousands of travellers this summer.

It includes four innovative food and beverage destinations including Coco Diablo Mexican Cantina, popular all-Ireland brand Freshly Chopped, a refreshed Fed & Watered unit and a new 24-foot, 360-degree bar.

Mount Charles has invested over £1m in the new complex, while creating an additional 30 full- and part-time jobs, with Northern QTR now employing a total of 70 people.

“Our aim was to completely overhaul the existing units to create a food and

From left, Brian Carlin, director of Commercial Development, BIA; Faye Annon; and Trevor Annon, chairman of Mount Charles.

beverage offering that would enhance the customer experience and rival that of any top tier airport in the UK, and we are confident that the Northern QTR will deliver this,” said Gavin Annon, head of Sales & Marketing at Mount Charles.

SWEDISH AMBASSADOR ENJOYS FERRY NICE TRIP TO BELFAST

Brian Carlin, director of Commercial Development at Belfast International Airport, said: “These bright, modern, appealing outlets offer a great new range of options that caters for all our passengers. With over six million passengers travelling through the airport this year, we are sure that the Northern QTR will be a huge hit with our passengers.”

Joining the team at the official launch of the Northern QTR was Mount Charles Chairman Trevor Annon’s granddaughter Faye, who has a condition called Diamond Blackfan Anaemia requiring blood transfusions every three weeks and needs to find a match for a bone marrow transplant. Faye was raising awareness of the charities, Angel Wishes and DBA UK.

STENA LINE FLIES THE RAINBOW FLAG ALL OVER EUROPE

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Swedish Ambassador Torbjörn Sohlström is pictured (second left) on the Stena Superfast VIII with Paul Grant, chief commercial officer, Ian Hampton, chief people & communications officer and Captain Mike Howard, Stena Line, en route to Belfast to celebrate National Sweden Day.

K Swedish Ambassador Torbjörn Sohlström received a guided tour of the Stena Superfast VIII from Stena Line Chief Commercial Officer Paul Grant, Chief People & Communications Officer Ian Hampton and Captain Mike Howard en route to Belfast to celebrate

National Sweden Day on June 6.

As one of the biggest Swedish companies in Northern Ireland, Stena Line provided transport for the ambassador’s visit to Belfast, which is a key part of Sweden on Tour, a UK-wide tour by the Swedish Embassy during which the Ambassador and Embassy staff will meet with people, businesses and institutions who work together make up the strong relationship between the UK and Sweden.

Celebrations at Belfast City Hall included a ‘pop-up’ Swedish Embassy serving Swedish ‘fika’ (cinnamon buns, biscuits, lingonberry juice and more) to the public. The Ambassador also hosted a National Day Reception at Belfast City Hall and visited the Titanic Belfast Museum and Queen’s University Belfast.

Belfast is one of Stena Line’s most significant hub locations into which the company has invested heavily in the past 30 years. This investment includes the introduction of two new ships, Stena Edda and Stena Embla, on the Belfast to Liverpool service in 2020 and 2021. www.hospitalityreviewni.com

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tena Line has partnered up with EuroPride for the second year in a row, flying the rainbow flag and promoting the message All aboard! across Europe in celebration of diversity, over June 1-16.

“At Stena Line we welcome everyone,” said Ian Hampton, chief people & communications officer at Stena Line, “whether you want to work here, travel with us or be one of our business partners. Therefore, we are proud to support EuroPride for another year and the values of equality and diversity they represent; discrimination of any nature has no place in Stena Line.

During EuroPride, Stena Line will fly the rainbow flag on a number of its ships and terminals all over Europe; for this period also, it will continue the theme on the company’s digital channels such as websites, social media and digital sign onboard.

Margareta Jensen Dickson, head of People at Stena Line, said: “We have more than 7,200 employees working together to create a great experience for all our customers and most importantly make them feel welcome. For us to do that, we need to make sure we have a sustainable working environment free from harassment, where everyone is given equal opportunities regardless of age, religion, gender, gender identity, sexual orientation, ethnicity or disability.”

AUGUST HRNI • 41

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AUGUST HRNI • 47

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AUGUST HRNI • 49

q&a

THE LAST WORD NAME

MICHAEL DUFFY

COMPANY

SMOKIN’ YANKEES BBQ BELFAST

JOB TITLE

CHIEF COOK (PITMASTER IN AMERICA)

judges and crack open a well-deserved cold beer. Why not come to Celtic Smoke at Dalriada and see for yourself, or get a few friends together and join in. There’ll be plenty of help to keep you right.

WHAT WAS YOUR FIRST JOB? My first job ever was collecting glasses in my GAA club at around 14 years old; I think I earned about £10 a night.

Probably £1:50 an hour.

ENTERTAINMENT

FAVOURITE TV SHOW: Game of Thrones FAVOURITE FILM: It’s a Wonderful Life ALBUM CURRENTLY LISTENING TO: Dark Side of the Moon by Pink Floyd FAVOURITE BAND: Madness LAST BOOK READ: The Zombie Survival Guide by Max Brooks FAVOURITE CELEBRITY: Clint Eastwood

SOCIAL

HOW LONG HAVE YOU BEEN IN THIS ROLE? Although I have been BBQing since I was 12 years old myself and my good friend Conor Dawson formed Smokin’ Yankees BBQ as a competition BBQ team around 2014 in order to take our passion for outdoor cooking to the next level, the upcoming KCBS competition Celtic Smoke at Dalriada is the newest level and something I’ve been dreaming of doing for years.

DESCRIBE A TYPICAL DAY? During a day of competitive BBQ or catering for the masses, the one thing that is consistent is smoke and fire.

Competition BBQ can be long hard work (18-hour cooks), much like catering, which culminates in a few hours of absolute panic and stress as we try and make sure our turn ins are perfect when it comes to taste, tenderness and appearance. Competitions usually mean three days of no sleep, dirty faces and the ultimate feeling of wellbeing when you hand your work product to the 50 • HRNI AUGUST

FAVOURITE FOOD: Easy, it’s gotta be BBQ… either pork belly or nice bleu ribeye.

FAVOURITE RESTAURANT: The Waffle House LAST HOTEL YOU STAYED AT: A very dodgy hotel/hostel in East London LAST BAR/NIGHTCLUB YOU VISITED: I have five kids... I can’t get out for a shovel of coal!

FAVOURITE PLACE IN WORLD: Outside of Ireland, it’s gotta be Seeley Lake, Montana, USA INDOOR CONCERT OR FESTIVAL: Green Day/Rancid LAST HOLIDAY: Florida, best family holiday spot on earth, hands down. Something for everyone.

DRINKS

FAVOURITE HOT DRINK: A nice cup o’ Joe; can’t beat a good sweet and creamy cup of coffee.

FAVOURITE SOFT DRINK: Code Red Mountain Dew in the US, Club Orange here.

BEER OR CIDER: Gotta be beer, gotta be real ale, preferably a nice proper stout.

WHITE OR RED WINE: Neither, but I

am partial to the odd pint of port.

WHISKEY OR BRANDY: Whiskey every time GIN OR VODKA: Neither thanks, I’ll have a whiskey.

COCKTAILS OR BUBBLY: Cocktails; if you’re buying, I’ll have a margarita with no salt please.

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Babe Ruth (likes a beer, seems great craic and will be able to talk baseball all night), Michael Collins (I love history and I always think you should start with your own, Collins was such an influential character in our recent history), Stephen Fry (such an intelligent articulate person I could listen to him talk all night) and Jesus (because he’s Jesus and we wouldn’t run out of wine).

ONE ITEM YOU COULDN’T LIVE WITHOUT? For BBQ, it’s gotta be a thermapen so that I can tell the internal temperature of meat; there’s nothing worse than overcooked dry meat. In everyday life, it’s gotta be my smartphone so I can watch every Yankee game and talk BBQ. WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? I’d like to think somebody suave and attractive like Brad Pitt but in fairness I’d probably get John Candy… and I’d be happy with that.

WHAT IS YOUR IDEAL JOB? My ideal job would be to own and run my own brewery baseball smokehouse, great beer, live baseball and clinker BBQ. FAVOURITE QUOTE? Slowly, slowly catchy monkey.

INSPIRATION IN YOUR LIFE? Gotta be my wife and kids, they keep my feet on the ground, my eye on the prize and heart full to the brim.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Try not to ruin the present because you focus too much on the past or obsess about the future, learn to invest in your life, love and experiences and share them with those who matter to you.

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