HRNI September 2015 by Helen Wright

review NI

SEPTEMBER 2015

The VOICE of Northern Irelandâ&#x20AC;&#x2122;s catering, licensing and tourism industry

SPIRITED SALESMAN: Patrick Morgan, regional sales manager for Proximo Spirits, is the focus of this month’s A Day in the Life profile. When not supporting Proximo’s portfolio of Bushmills, Jose Cuervo, The Kraken, Boodles and Tin Cup, Patrick enjoys family time and catching up on the football.

THE FUTURE OF HOSPITALITY: Hospitality Exchange, organised by the Northern Ireland Hotels Federation, is just around the corner (October 13-14). Find out what’s lined up for this year’s conference and exhibition with further speaker profiles and information on ps 36-39.

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SITTING IN AN IVORY TOWER: This month’s Bacardi bar profile is The Ivory which sits above the House of Fraser in Belfast’s Victoria Square. General Manager Fisnik Ujkaj talks about the professional, enthusiastic service and high quality drinks using premium brands on offer there.

HOSPITALITY ULSTER: The industry body has been busy over the past month, representing NI at Westminster, developing policy papers on rates, meeting with the utility regulator and leading a focus group on the minimum wage issue.

32-33

HIGHLY CAFFEINATED: Mark Glover, recently appointed as the new manager of Hospitality Review NI, takes on The Last Word. Mark has 10 years of experience in the drinks industry, takes inspiration from Modern Family’s Phil Dunphy and is quite particular about his coffee – he likes it fancy and frequently.

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SEPTEMBER HRNI • 3

editor’scomment

And the stars keep coming F

ollowing on from the latest raft of Great Taste 2015 gold stars for Northern Ireland’s fabulous food and drink producers, two Belfast restaurants have picked up the coveted Michelin star. The timing could not be better as preparations begin for the Year of Food and Drink 2016, and will lend credence to the strategy of marketing NI as a foodie destination. All that’s needed now is a cut in tourism VAT to really give the local culinary scene a boost.

Editor:

Alyson Magee

Michelin stars for OX and Deanes EIPIC EIPIC head chef Danni Barry and restaurateur Michael Deane

elfast restaurants OX and Deanes EIPIC have each gained a star in the Michelin Guide Great Britain & Ireland 2016, becoming the only venues in Northern Ireland to currently hold the honour. The two restaurants were among 15 venues gaining one star for the first time in the Guide, which was published on September 17. “We would like to pass on our congratulations to all the staff and leadership at both OX and Deanes EIPIC for each being awarded a much coveted Michelin Star,” said Colin Neill, chief executive of Hospitality Ulster. “These awards are recognition of hard work and dedication to the service industry and ultimately showing off the best that Belfast has to offer in fine dining.” A number of other Northern Ireland establishments were awarded the Michelin Guide’s Bib Gourmand accolade recognising restaurants offering good food at moderate prices. As well as the Michelin star for Deanes EIPIC, another of restaurateur Michael Deane’s portfolio, Deanes at Queens, was awarded a Bib Gourmand. Also picking up a Bib were Bar + Grill and Home in Belfast, Fontana in Holywood and the Old Schoolhouse Inn in Lisbane. OX was opened on Oxford Street in Belfast in March 2013 by Belfast-born Stephen Toman

and Brittany native Alain Alain Kerloc’h, who met while working in Paris restaurant L’Arpège. It has won a series of awards including the Editors’ Award as Restaurant of the Year in the Good Food Guide 2016, Menu of the Year at the Cateys in London and Best Wine Experience in Ireland at the Restaurant Association of Ireland Awards in Dublin. Deanes EIPIC, meanwhile, opened 18 months ago on Howard Street in Belfast. “It is an absolute joy to be awarded the much coveted Michelin star so soon after opening our doors,” said Michael Deane. “It’s no secret that my vision is for EIPIC to be amongst the finest restaurant on these islands and it is a fantastic reward to know that we have been delivering to such high expectations right from the outset. “Head chef Danni Barry and the team have worked hard to produce an exceptional experience at Deanes EIPIC, taking diners on a culinary journey that will live on in their minds long after the meal is over and they are to be applauded for their efforts.” Niall McKenna, head chef of the James Street South group which includes Bar + Grill, meanwhile, has picked up the Good Food Guide Reader Award as Best Restaurant in Northern Ireland 2016 for a second consecutive year for James Street South.

Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Stuart Gray Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer. Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210. Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 Sales: markglover@greerpublications.com The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Olga Patterson The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Mandy Patrick MBE Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

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Tourism Ireland launches £8.5m autumn campaign

Pictured are, from left, Brian Ambrose, chairman of Tourism Ireland; Alison Metcalfe, Tourism Ireland’s head of North America; and Niall Gibbons, CEO of Tourism Ireland.

ourism Ireland has launched an £8.5m promotional campaign, to boost late-season travel to Northern Ireland and the island of Ireland from around the world. The September to December period usually yields as much as 30% of annual overseas tourism business.

The campaign will highlight the many festivals and events taking place right around Northern Ireland and the island of Ireland this autumn – from the Ulster Bank Belfast International Arts Festival to Culture Night, the Banks of the Foyle Hallowe’en Carnival in Londonderry, as well as the Belfast Comedy Festival and Cinemagic International Film and Television Festival. “The latest NISRA figures indicate that overseas visitors to Northern Ireland increased by +9% in the first quarter of 2015 over the same three-month period last year,” said Niall Gibbons, CEO of Tourism Ireland. “And I am pleased to report that sentiment expressed by our tourism partners around Northern Ireland suggests that growth from overseas has continued into the high summer season – with major attractions like the Giant’s Causeway Visitor Centre reporting an increase in overseas visitors of +11%. “We are determined to keep that momentum going. Our autumn campaign aims to take advantage of late booking trends in our target markets, as there is still plenty of business to play for. Many people are opting for shorter holiday breaks and autumn is a good opportunity, with many world-class festivals and events happening here.” The campaign – which is being rolled out in Great Britain, the United States, mainland Europe, Australia and emerging markets – will incorporate a major focus on city breaks, as well as on attracting visitors to more rural areas, over the coming months.

Belfast’s biggest exhibition centre opens for business

elfast’s new Titanic Exhibition Centre (TEC), situated opposite Titanic Studios in Titanic Quarter, opened on September 17, delivering a huge boost for local business. The 6,000-square-metre structure will be used as a potential venue for exhibitions, community and sporting events, as well as large-scale banquets. More than 3,000 visitors will be able to attend exhibitions at any one time and the TEC will also have the capacity to provide sit-down banqueting for up to 2,500 diners. “We have responded quickly to market demands by investing in this new city centre venue,” said Tim Husbands, chief executive of Titanic Belfast. “Since planning was granted on 29th June this year, there has been a whirlwind of activity to make sure it was up and running by early autumn. “We are all delighted that in just 80 days, the project team has turned concept into reality and this wonderful space is now open for Pictured are Belfast’s Deputy Lord Mayor, Alderman Guy Spence, Terence Brannigan, chairman, Tourism NI and Tim Husbands, CEO, Titanic Belfast. business. Titanic Belfast will have sales and management responsibility for the TEC, offering it for stand-alone exhibitions or in conjunction with facilities within Titanic Belfast and SS Nomadic. “The TEC will complement the Waterfront Hall and the Odyssey’s SSE Arena and we will be working in tandem with them to provide top-class facilities for a broad range of events and organisations. We will also be promoting the venue in conjunction with partners such as Visit Belfast, Tourism NI, Belfast City Council, the Northern Ireland Event Organisers (NIEO) and a wide range of exhibitors.” Gerry Lennon, chief executive of Visit Belfast and John McGrillen, chief executive of Tourism NI, welcomed the development.

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SEPTEMBER HRNI • 5

Tennent's goes for gold at Drumbo T

his October, Tennent’s Lager will be making its mark on one of Northern Ireland’s biggest greyhound races of the year at Drumbo Park Greyhound Stadium: The Tennent’s Gold Cup. While it’ll all be over in less than 29 seconds, anticipation and excitement is already building for the festival’s high profile final on October 24. Going for gold at the Grand Final of this autumn’s Model Meagan Green is pictured with John Connor (left), Drumbo Park festival of racing at Drumbo racing manager, and Brian Beattie, marketing director with Tennent’s NI. Park will be six top dogs, competing for the £5,000 prize fund on offer to the top dogs that make the Grand Final, out of the festival’s total £10,000 prize pot. Saturday, October 10 will see the first heats of this prestigious competition get underway at Drumbo Park. The final six dogs will be determined during these hotly contested heats and the semi finals on Saturday, October 17. “The Tennent’s Gold Cup is one of our top flagship events of the year,” said John Connor, racing manager at Drumbo Park. “It attracts a very high calibre with top trainers from right across the island of Ireland, and often further afield, taking part. Regulars, new faces and fans of Drumbo Park can look forward to some exciting races in the weeks ahead.” Brian Beattie, marketing director at Tennent’s NI, said: “Our company has had a long-standing association with this race and the venue, so we are delighted to continue our partnership with Drumbo Park and to help them put on such a high calibre competition as the Gold Cup. “To further enhance the commercial benefits to our partners from the event’s association we will be running on-trade promotions across Northern Ireland. Consumers who buy a pint of Tennent’s in October will each receive a collector card and a token. Everyone who collects four tokens will automatically receive one free entry to Drumbo Park to any race up to the Final on October 24, plus a free pint of Tennent’s when they get there.”

Brian McGeown completes a marathon feat for charity B

rian McGeown, a director of the Belfast venues Love & Death and Aether & Echo and well-known local hospitality industry figure, has completed nine and a half marathons in nine days to raise funds for charity. Donations may still be made at http:// uk.virginmoneygiving.com/ brianmcgeown1crazyrun to raise funds for the three charities McGeown is supporting, The Children’s Brian McGeown after finishing his nine-day run with Harry Farrell, the nephew of his business partner Anthony Farrell. Harry was born with Heartbeat Trust, The Downs a congenital heart defect and has undergone major heart surgery. Syndrome Association and Mind Your Mate & Yourself. The epic journey took in 249 miles from Cork to Belfast. “As much as it was to raise money, it was also to raise awareness of several conditions/illnesses that, for whatever reason, aren’t always highlighted but are more prevalent than you’d think,” he said, “and hopefully the run achieved this in some sense.” twitter.com: @Hosp_ReviewNI

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Flogas celebrates 1000th connection F

logas has marked its 1,000th commercial natural gas connection in Northern Ireland with a touch of Hollywood glamour, as the Movie House cinema chain signed up two of its branches to Flogas Natural Gas. The Movie House cinemas in Cityside Belfast and Coleraine will now be using Flogas natural gas for heating. Offering discounts of up to 10% cheaper than its nearest rival, the Flogas natural gas offer has been an unqualified success since its launch and is now available to all commercial customers on the natural gas pipeline throughout Northern Ireland. “We continue to receive an enthusiastic response from customers across Northern Ireland over our arrival into the commercial natural gas market,” said John Rooney, managing director of Flogas. “They are pleased to see real competition and choice being offered in relation

to both prices and customer service levels. Achieving 1,000 connections so soon following our launch shows that there is a real demand for a quality natural gas offering that is highly competitive.” Hugh Brown, general manager, Movie House Cinemas NI, said: “We’re open seven days a week, at least 12 hours a day, and it’s important that our cinemas are just the right temperature so that our customers are comfortable while they relax and enjoy a great trip to the movies. We’re always looking for ways to control this overhead but it has to be from a reliable provider. Along with the discount package, it was the Flogas track record that helped to seal the deal.” Flogas Natural Gas is a leading supplier of natural gas to the commercial and residential sectors in Ireland. Since entering the Northern Ireland commercial natural gas market,

Pictured are, from left Paul Ruegg, marketing executive, Flogas with Hugh Brown, general manager, Movie House Cinemas, and Paul Crosbie, senior sales consultant, Flogas natural gas.

notable signings have included the Potted Hen restaurant, AM:PM, Rascals Day Nurseries and a range of other businesses across a number of commercial sectors.

Kerry and Derry take all-Ireland carvery crowns T

Picking up The Market Yard's award are from Left ILishia Thompson, Anthony Doherty, Katie Taylor, Betty McLaughlin, Maria Gannon and Jim Reeves, customer director Ireland, Unilever Food Solutions.

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he Heights Hotel in Killarney, Co Kerry and The Market Yard in Limavady, Co Derry have been crowned Ireland’s best hotel and pub carvery venues respectively in the sixth annual Great Carvery of the Year competition. The winners were unveiled by Irish sporting hero Katie Taylor in front of a packed house at the Great Carvery of the Year Grand Final at the Herbert Park Hotel in Dublin. Launched in 2010 by Unilever Food Solutions Ireland, Great Carvery of the Year is an all-island search for Ireland’s best pub and hotel carvery. “This year, the standard of entry to the competition was incredible. Each year, the bar gets set higher in what has become a very exciting competition,” said Mark McCarthy, business development chef at Unilever Food Solutions. “All of the finalists in the competition proved to be of an exceptionally high standard in terms of food quality and service. A great carvery meal is about much more than just the quality of the food served; it’s about atmosphere, value and exceptional customer service and that’s what the Great Carvery of the Year competition is all about.”

SEPTEMBER HRNI • 7

flogas

Brunel’s, Newcastle Brunel’s is all about a relaxed, old-time feel and Head Chef Paul Cunningham’s ‘food from the heart’, Manager Matthew Grainger tells HRNI.

WHEN DID YOUR RESTAURANT OPEN? Brunel’s opened in February 2014, in time for Valentine’s night - quite a baptism of fire! The name comes from the father of modern engineering Isambard Kingdom Brunel, whose ship the SS Great Britain was beached just down the road in Dundrum Bay for a whole year back in 1846. We were mainly inspired to open by the proliferation of great produce on our doorstep, in such an up and coming foodie destination as Newcastle is becoming. TELL US ABOUT THE SPACE YOU HAVE We are based above the ever popular Anchor Bar in Newcastle, and we have two rooms, informally decorated with a subtle maritime theme running through. Bright, airy, old-time and relaxed. WHAT FEEL ARE YOU AIMING FOR? One of our customers once described the atmosphere in Brunel’s as ‘formally informal’, which I quite like - we want a relaxed, elegant, old-time feel to the two rooms; a space with personality and comfort, and a stylish platform for Paul’s cuisine. We have spread the tables out as well, so there is a nice feeling of space on the floor for our diners.

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WHAT’S ON YOUR MENU AND WHAT IS THE INSPIRATION BEHIND IT? Our creed is very much ‘good food from the heart’, and what we mean by that is not just heartfelt food from the kitchen, but from the heart of The Mournes, from the heart of Co Down, and from the heart of the NI larder. We focus on innovative, ingredient-led dishes, that are local, seasonal and always freshly prepared, and we are continually looking to use the best that the land and sea can provide - there is inspiration all around us here, and it’s both a pleasure and a challenge to transfer that into an exciting menu. DOES YOUR MENU CHANGE OFTEN? The seasonality of our dishes mean a complete menu change four times a year to coincide with the seasons; this means no dish outstays its welcome, but it does mean that people may have to wait until certain favourite dishes of theirs may come around again! WHAT ELSE DO YOU DO TO IMPROVE AND DRIVE YOUR MENU? We always underpin each menu with daily or weekly specials, all depending on what unusual provisions we can get at any one time from our brilliant suppliers. We also hold quarterly taster menu evenings, themed to push different styled dishes and see how our guests respond - you can’t beat onsite customer feedback. Our bespoke cocktail list is always altered seasonally too and, where possible, incorporates ingredients like sorbets or purees made freshly in the kitchen. WHAT IS YOUR FOOD SOURCING POLICY? Provenance has always been fundamental to

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the dishes we serve - our Head Chef Paul is an avid and experienced forager, who always looks to include fresh, local and unusual ingredients into his dishes so that they represent the beautiful locations we are lucky enough to live in. So whether it is Mourne heather, Dundrum Bay samphire or Tollymore spruce tips, everything is sourced where possible from as close to home as possible. Same is true of course, of all meat, fish and vegetables used. WHO ARE YOUR CUSTOMERS? We are lucky to have a loyal following of food fans who join us regularly, and have done since we opened; fans as they are of Paul’s, who have followed him from his previous roles in Shu, Dundrum Inn and other restaurants. We are also definitely seeing an increased number of people from further afield, particularly Belfast. HOW WAS TRADE OVER THE PAST YEAR? Newcastle hosting The Irish Open during summertime meant we were flat out for the duration of the tournament which was fantastic, but with Newcastle being a very seasonal town, we have had to endure the quieter times as well as the boom times, same as any other restaurant. We did earn our first, and Newcastle’s first, AA Rosette, which was a brilliant acknowledgement from such an esteemed organisation, as well as hitting number one on Trip Advisor for Newcastle. 9 Bryansford Road, Newcastle Telephone: 028 4372 3951 Opening hours: Wed-Sat 12-3pm, 6-9.30pm (last orders) Sun - Traditional lunch 12-8pm & dinner menu from 6pm

SEPTEMBER HRNI • 9

chefprofile

Sam Butler talks to John Mathers, chef/owner at Newforge Country House, Co Armagh

ohn Mathers has a simple approach to cooking that’s working exceptionally well for him. “I believe that if you do something you love, then no matter how hard you work it will always feel worthwhile. I am reminded how lucky I am that my work is a genuine passion when I hear others dreading Monday mornings and feeling unsatisfied with what they do. I never do.” And it’s a straightforward approach that he carries into the kitchen at Newforge Country House, the acclaimed hotel he runs with wife Lou. “I believe in simple dishes that use the best seasonal ingredients and are well-cooked. We’re lucky at Newforge to be able to source fresh vegetables, herbs and fruit from our own grounds. Eggs come from our free-range hens. We use the best ingredients and keep it simple. “We are also able to source superb ingredients from local suppliers. There’s no reason to try to complicate dishes when there’s

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such outstandingly flavoured and wholesome ingredients available locally. “The summer is a great time of year as our garden is jumping with vegetables. Swiss Chard, rainbow carrots and courgettes have featured daily on our dinner menu throughout July and August. A quick blanche/steam followed by a toss in butter, garden herbs and a squeeze of lemon juice produces amazing flavours.” Lou also tranforms soft fruit from the garden into delicious handmade desserts and is responsible for the hotel’s ‘front of house’ activities. While he had always been interested in cooking and aspired to run a restaurant from his early twenties, John ended up studying biology at university in England. It wasn’t what he wanted and he soon switched courses. He subsequently sharpened the culinary skills at Belfast Metropolitan College; skills he had learned watching his mother, Annamarie, at home. “My mother is a superb cook who has always enjoyed preparing meals for friends and other guests,” he says. His first job as a chef was in the old Carngrove Hotel in Portadown. He then worked at the Yellow Door restaurant in Gilford, Co Armagh, owned and run by Roisin Hendron and Simon Dougan. “It was a great restaurant, with a really good team. Absolutely everything was prepared from scratch, and Roisin and Simon were always there working twice as hard as everyone else. I learned a huge amount from my time there.” His influences include celebrity chef Tom Kerridge. “I went to Kerridge’s ‘Hand and Flowers’ restaurant in Marlow, England for my 40th and loved it for the great food and relaxed atmosphere.” He realised his aspiration to own a restaurant a decade ago when the family decided to turn their home, Newforge, into a Georgian country house with six classy bedrooms offering

a superb breakfast and exceptional evening meal menu. All the meals are prepared by John and the menus developed with Lou. It’s a real family business committed to family values. It took two years to transform the distinctive Georgian house into a luxury establishment that maintained its distinctive exterior. John and Lou live in a courtyard behind the house with their two young children, Theo (7) and Mia (6). Awards have followed including Country House of the Year 2014 and Best Country House Breakfast 2014 from Georgina Campbell; Irish Breakfast Awards National Winner 2014; Good Food Ireland Culinary Haven of the Year 2014; and RAI Best Hotel Restaurant in Ulster 2014. “Food is central to the Newforge House experience,” says John. “Provenance is immensely important to us and so we depend on sourcing products that we can count on to be tasty and wholesome. We set out to offer outstanding food in tranquil and relaxing surroundings, a home from home based on exceptional hospitality.” The stylish dining room can also been transformed as an ideal venue for a variety of events that can seat up to 22 people in conference or seminar layout. It can also accommodate 35 for buffet receptions. What was the most challenging meal he’s had to cook? “My wife, Lou, and I had a whirlwind romance and were engaged after just seven weeks. Having barely met my future father-in-law, I had to prove that I was a half-decent cook. Being a Scot, he is keen on game and produced some partridges the second time I visited their home. I roasted the partridge and served it with some puy lentils as a starter. It went down pretty well, no doubt helped by a few glasses of decent red. That was the start of a great friendship with my in-laws.”

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food&drinknews

Raise a glass to Year of Food and Drink

Baronscourt Estate’s wild Sika French rack of venison.

By Michele Shirlow, Chief Executive, Food NI

he hospitality sector has a key role to play during the series of activities planned to celebrate our superb food and drink in 2016. Our first Year of Food and Drink will be an immensely exciting showcase of the very best of everything produced here by our companies, both big and small and including the burgeoning artisan sector. Our approach will be to work closely with the hospitality sector to ensure that local food and drink continues to be highlighted on menus across Northern Ireland. This will have positive benefits for all. By raising the profile of local products within the hospitality sector, we hope to boost the economy and continue to enhance the reputation of food from Northern Ireland. Food and drink, it’s worth bearing in mind, contributes around £5bn to the economy. We believe that the initiative will also provide a massive boost for our developing tourism industry and assist Tourism Northern Ireland as it seeks to drive tourism earnings to over £1bn by 2020. Interestingly, a recent survey found that 54% of people who visit Ireland do so for the pubs. The study, carried out for the ‘Support Your Local’ campaign, found that visiting Irish pubs was the second most cited reason for coming to Ireland, just behind ‘culture and heritage’, which 57% of respondents said was the main reason. Marketing firm iReach conducted the study, with a sample of 500 tourists from the USA, Germany, Canada, France and the UK, who visited or had plans to visit Ireland soon. As well as excellent food, Northern Ireland now has a rapidly developing cluster of local producers of award winning craft beers, cider and distilleries producing Irish whiskey, gin and, most recently, a small batch potato vodka. We’ve seen major investment in new restaurants; hotels and bars over the past few years… and more projects are planned. Our chefs are now regularly picking up prestigious awards in competitions in Britain and the Republic of Ireland. Year of Food and Drink is a tremendously important initiative that will showcase our best, the superb restaurants, hotels and bars and also the skills of our hugely talented chefs. It will be an opportunity for all sectors of the industry to pull together for the benefit of the entire community.

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Northern Ireland tickles the judges’ taste buds at Great Taste 2015 A

total of 153 entries from Northern Ireland received gold stars in this year’s Great Taste awards, with three receiving three stars, 23 receiving two stars and 127 receiving one gold star. Among the products awarded three stars were three winners from Northern Ireland, Baronscourt Estate’s Wild Sika Venison French Rack, which seduced judges with its “iron richness” and perfectly “gamey” and “buttery texture”, Dale Farm’s Fivemiletown Ballyoak, a “creamy and buttery” soft Irish smoked brie, and a Brown Soda Loaf by McErlain’s Bakeries, which was applauded for its “lovely moist texture and slight lactic bite”. Baronscourt Estate’s venison loin and venison sausages also received one gold star apiece, while the Wild Sika Venison French Rack went on to win the regional Golden Fork in the finals of Great Taste 2015 in London on September 7. Baronscourt’s rack of venison was also the only Northern Ireland product listed by the Guild of Fine Food in its Top 50 Foods; recognition it achieved for a second consecutive year. “Our producers just keep getting better and better,” said Michele Shirlow, CEO of Food NI. “The range of foods and drinks that our members are producing is far more diverse than ever before. We have always had great raw ingredients but there are a growing number of artisans who are really pushing boundaries. “This is a huge achievement for Northern Ireland food and drink and it’s something we will be able to build on for next year, which has been designated the Year of Food. We are so proud of all of their success.” Great Taste 2015 saw 10,000 products from across the UK and Ireland judged, with 2,382 products subsequently receiving one star, 597 achieving two stars and 130 awarded the top accolade of three stars. Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with branding and packaging ignored. Whether it is cheese, ale, steak or chutney being judged, all products are removed from their wrapper, jar or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a one-, two- or three-star award. Judged by over 400 of the most demanding palates, belonging to food critics, chefs, restaurateurs, cooks, producers and a host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. In the words of highly regarded restaurant and food critic Charles Campion, “Great Taste is the only food award worth having”. twitter.com: @Hosp_ReviewNI

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coffeenews

Bailies coffee boost for Bangor Aurora

Pictured are from left, Karen Finlay, Sales Manager for Bailies Coffee, Chris Kelly of Bangor Aurora and Gemma Kane, Commonwealth swimmer

rinking a cup of Bailies coffee at Bangor Aurora may pack more than just an energy boost. More and more research is emerging to suggest that there may be several health benefits associated with drinking the dark black beverage, from helping prevent diabetes to lowering the risk of liver disease. Bangor Aurora’s new coffee partner, Bailies, is working in synergy with the leisure complex provider to guarantee customers a good cup of coffee, as well as promoting healthy choices pre- and post-workout. New research finds drinking coffee may lower inflammation and reduce the risk of developing diabetes. The study, published in the European Journal of Clinical Nutrition (June 2015), found that people who drank coffee were about 50% less likely to develop type 2 diabetes compared to people who did not drink coffee. Scientists believe that the reason for a

reduction in the risk for type 2 diabetes could be the effect coffee has on reducing the amount of inflammation in the body. “Promoting and supporting a healthy lifestyle is at the heart of everything we do,” said Chris Kelly, commercial manager at Bangor Aurora Aquatic and Leisure Complex. “At Bangor Aurora we are always encouraging and educating our customers on the healthiest options. “We all know that black coffee without sugar is less calorific but it has to taste good too. The customers at Bangor Aurora demand a great product range accompanied by great taste. In Bailies Coffee Company we have both, plus they have provided comprehensive training to make sure our baristas serve the best across our leisure sites.” In the study of nearly 9,000 people, scientists discovered drinking three cups of tea or coffee

per day could decrease the risk of diabetes. Regular drinkers were found to have a lower BMI and a smaller waist than those who have a cup or less of either drink each day. Loaded with antioxidants and beneficial nutrients that can improve your health, studies show that coffee drinkers have a much lower risk of several serious diseases. Guidance however remains that physical exercise, maintaining a healthy body weight and drinking the recommended intake of coffee is the most effective way to reduce your risk for diabetes. Karen Gillespie, sales manager for Bailies Coffee, said: “At Bailies, we demand high standards in the quality and taste of our coffee and we constantly strive to deliver on that promise and look forward to a healthy partnership with Bangor Aurora. We’ve been sourcing the world’s best coffee beans and roasting coffee in Belfast and distributing across Ireland and the UK for over 20 years. Consumers are demanding better quality and experience from their brew and if it also helps them on their fitness and health lifestyle journey then we have played our part too.” Globally coffee consumption and demand for quality coffee is growing. In the UK alone, consumers drink 1.7 billion cups of coffee in coffee shops each year. In Bangor’s Aurora café, consumption of hot drinks accounts for 75,000 cups. In particular coffee is the preferred drink, with over 1 tonne of coffee being consumed pre and post workout and by visitors – that’s equivalent to the weight of a family car. “Opting for black coffee accounts for only two calories and while it is an acquired taste, for some it’s easier to drink and appreciate when it’s good quality coffee like Bailies”, said Gillespie.

Monin UK launches Pumpkin Spice syrup M

onin UK has added Pumpkin Spice syrup to its product range, in response to the increasing popularity of seasonal autumn and winter beverages. Made with real pumpkin juice, Monin’s new Pumpkin Spice syrup will help café, restaurant and bar owners meet growing demand for the flavour during the colder months – a transatlantic trend heavily influenced by its immense popularity in the US. Developed by an expert beverage innovation team at the brand’s HQ in Bourges, France, new Monin Pumpkin Spice syrup captures the earthy, autumnal flavour of pumpkin with a warm kick of spice from cinnamon, ginger, nutmeg and cloves. It contains no artificial flavours or additives and is dairy and gluten free, kosher and suitable for vegans. “We know there is huge demand from UK consumers for seasonal flavoured drinks such as the ubiquitous Pumpkin Spice Latte, so our new Pumpkin Spice syrup will help businesses create signature coffees and hot chocolates their customers will love,” said James Coston, brand ambassador for Monin UK. “Monin Pumpkin Spice syrup also adds a spicy kick to a host of classic cocktails; combine it with brandy, fiery ginger beer and a dash of bitters for a Pumpkin Spice Mule, or shake with vodka for a Pumpkin Spice Martini. Like all Monin products, our new syrup will enable bartenders and baristas to experiment with exciting flavour combinations while maintaining excellent consistency and quality of flavour from drink to drink.”

14 • HRNI SEPTEMBER

For a Pumpkin Spice Latte, pour 15ml of MONIN Pumpkin Spice syrup into a mug, top it with steamed milk and pour espresso over the top for a layered effect. Garnish with cinnamon to taste.

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drinksnews

Dillon Bass presents Marques de Casa Concha By Alyson Magee

Ruth Morrell

arques de Casa Concha from Chilean winemaker Concha y Toro were showcased earlier this month at a Gourmet Pop-up Restaurant held during the Hillsborough Oyster Festival. Alongside cuisine prepared by local chefs from The Plough, The Hillside, The Parson’s

Nose and Mourne Seafood Bar, Ruth Morrell presented a selection of the Marques which are described by Concha y Toro as ‘world class wines within reach’. Morrell, a fine wine executive for Concha y Toro based near Oxford, was visiting Northern Ireland for the Festival and sales training with Dillon Bass, which supplies the range locally. A Syrah 2011 and Cabernet Sauvignon 2012 were among the Marques, from winemaker Marcelo Papa, served at the Pop-up. “Dillon Bass are great ambassadors for our wine,” said Morrell. “Chilean wines are on the move; people are seeing not only the value but also the quality and the capability of these wines. For the Marques, I feel very strongly these are wines that must be tasted. Once they’re uncorked, people will have to drink them. They over-deliver on price.” With Chile boasting a perfect growing environment and terroir, “you’re able to get that consistency,” she said. “People are able to buy with confidence.” While getting consumers to trade up between

wine price points can be tricky, Morrell says people are getting fed up with austerity and looking for the quality of life which good food and wine can deliver. Concha y Toro offers a broad range of wines at different price points, including its premium Don Melchor range which will be the focus of a tasting session with the winemaker at The Merchant later this month. Morrell herself has an interesting back story, having moved to the UK 11 years ago from New York, where her family has been in the wine business since 1947 and owns and operates the Morrell Wine Group at One Rockefeller Center. As well as a retail store, the business includes a fine wine auction division and wine bar featuring 100 wines by the glass and a Rare Wine Vault. Morrell studied winemaking in Bordeaux with her summers spent in various wine regions and spent three years in Napa Valley with Robert Mondavi and Opus One, followed by 10 years with the family business, before moving to the United Kingdom.

Indómita, Gran Reserva Cabernet Sauvignon awarded Best Chilean Red Wine

ndómita, Gran Reserva Cabernet Sauvignon, distributed in Northern Ireland by United Wine Merchants, has been awarded a gold international trophy in the 2015 Decanter World Wine Awards (DWWA). Judged by the world’s best wine professionals in the most comprehensive and authoritative wine competition in the world, Indómita Gran Reserva Cabernet Sauvignon 2014 has been awarded the top Decanter World Wine Awards honour, as the very best of the Regional Trophy winners in style. Made from grapes grown in the Maipo Costa Valley, Chile and sourced from two lots – one on flat ground and the other on a hillside, Indómita Gran Reserva Cabernet Sauvignon is described as highly concentrated, mature, complex and a very elegant wine. “We are delighted that the Indómita, Gran Reserva Cabernet Sauvignon 2014 has been awarded a gold international trophy at the DWWA, making it the best Chilean red wine and we agree wholeheartedly with the judges’ decision,” said Ciaran Meyler, wine sales manager at United Wine Merchants. “This accolade is the latest in a long line of awards for this wine including a Double Gold Medal – China Wine & Spirits Awards Best Value 2015 and a Gold Medal, Concours Mondial de Bruxelles 201. This wine is the perfect choice to serve at social gatherings, dinner parties and to share with friends – it’s the perfect conversation starter.”

16 • HRNI SEPTEMBER

Sarah Harvey, brand manager for Absolut at Dillon Bass.

Absolut inspires fans to get into spirit at Belsonic

usic fans at this year’s Belsonic got into the festival spirit, with a little helping hand from Absolut Vodka – owned by drinks company Dillon Bass in Northern Ireland. Absolut, official drinks partner of Belsonic 2015, created a range of interactive activities on site at Custom House Square, helping festival goers to express their creative side during the run of seven successful shows in August. The centrepiece of the brand’s activity – the Absolut Inspiration Board – featured five large Absolut bottle shaped blackboards. The five bottles that made up the installation compelled people to express their inspirations by colouring, drawing or writing on the bottle of their choice in bold neon UV markers, creating a piece of Absolut art. “We are proud to partner with Belsonic once again as official drinks partner,” said Sarah Harvey, brand manager for Absolut at Dillon Bass. “We wanted to create interactive activity on site that would add to the festival experience and allow music fans to unleash their creativity and get into the true spirit of Belsonic.” twitter.com: @Hosp_ReviewNI

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Jack Daniel’s brings some Tennessee Fire to the UK J

ack Daniel’s has introduced a new line, Tennessee Fire, to the UK market following its successful launch in the US last year. Jack Daniel’s Tennessee Fire, an original recipe, naturally infuses a proprietary red hot cinnamon liqueur with Jack Daniel’s much loved charcoal mellowed Tennessee whiskey, Jack Daniel’s Old No.7. Every drop of Old No.7 is crafted using the same cave spring water from the Jack Daniel’s Hollow, proprietary yeast and charcoal-mellowing process that’s been used in the distillery’s nearly 150-year-old Tennessee whiskey recipe. With Tennessee Fire, it’s then expertly blended with a fiery hot cinnamon liqueur to create an exceptionally smooth flavour with a delicious finish. Tennessee Fire was launched with great success in the US last year, and Jack Daniel’s has now introduced it to the UK. Jack Daniel’s Tennessee Honey, the first flavoured whiskey introduction to the Jack Daniel’s brand, was introduced in 2012 and has since become one of the most popular flavoured spirits in the UK. Tennessee Fire is now available from all good wholesalers.

Butterfly Cane Rum alights at Clandeboye I

t was ‘a kind of magic’ recently as Flash Harry and his Queen Tribute Band rocked Clandeboye Estate with a memorable, and energetic, outdoor gig. Adding to the sociability of the occasion was a range of stylish cocktails made with Butterfly Cane, the new, locally-owned rum just launched by Botl Wine & Spirit Merchants, wholesalers to Northern Ireland’s licensed trade. Butterfly Cane Rum is a premiumquality, three-year-old rum matured in oak barrels by the respected Fernandes family distillers of Trinidad, and specifically designed to appeal to contemporary tastes. The brand name reflects the heritage behind the rum, inspired by the Scarlet Peacock butterfly whose annual arrival to feed on Trinidad’s sugar cane is the traditional signal to harvest the crop. www.hospitalityreviewni.com

Lady Dufferin is pictured with Butterfly Cane barman Sean Burrell at Clandeboye Estate.

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SEPTEMBER HRNI • 17

q&a

A Day in the

Life…

Patrick Morgan, regional sales manager for Proximo Spirits

in 1991, working for Bass, and later worked for the likes of Anheuser Busch, McCabes and Richmond Marketing. Also, I worked for five years heading up Dale Farm’s ice cream business on an all-Ireland basis. I’m proud to have worked selling some fantastic brands, from beer to ice cream, and across a range of trade sectors.

I love the variety of this role, and working with the great set of brands that we have within our portfolio... the best part is continuing to work more closely with our local trade partners in developing our sales and presence in NI.”

WHAT IS YOUR CURRENT ROLE? I began this role in January this year. It was a new position, and it involves driving the sales of our portfolio in the NI licensed trade, working with our trade partners in the wholesale, on trade and off trade sectors. Our portfolio includes the iconic Bushmills whiskey brand as its centre-piece, supported by a fantastic set of brands in Jose Cuervo Tequila, The Kraken Black Spiced Rum, Boodles Gin and Tin Cup American Whiskey. WHAT IS YOUR BACKGROUND? I started working in bars when I was 14, collecting glasses at the Four Winds, and went on to work part-time through school and university. Since leaving Queen’s, I’ve worked for the past 19 years in the hospitality and licensed trade, in a number of roles in both the UK and Ireland. I started off in the beer industry

20 • HRNI SEPTEMBER

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? I love the variety of this role, and working with the great set of brands that we have within our portfolio. I also work closely with my colleagues at the Bushmills Distillery, and it is fantastic to be selling such a local favourite as Bushmills whiskey. The best part is continuing to work more closely with our local trade partners in developing our sales and presence in NI. I really enjoy working in the trade, and meeting such a great array of customers. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? It is such a competitive market, and there are a lot of brand owners fighting for space and activity in the trade. However, this makes the local trade so fascinating and it ensures we are very focused on developing Proximo’s spirits range with our customers. OUTLINE A TYPICAL DAY No two days are the same! I am home-based, and typically would start the day catching up on emails, sorting out any outstanding actions that need prioritised, and planning any detail for upcoming meetings. Often, I would have several meetings in a day, and it would vary across dealings with our wholesale partners, or meetings with bars and off licences across NI. I

enjoy being out in the trade, and presenting our range to the trade, agreeing new listings and developing any required promotional support. I check in regularly with our London office, and also try to get up to the Bushmills Distillery as often as possible. Towards the end of the day, I try to tidy up any outstanding work, and set myself up for the next day ahead, often tidying up emails after the kids have gone to bed. PROUDEST MOMENT OF YOUR CAREER TO DATE My proudest work achievement would have been securing a multi-million pound supply contract with Mars Ice Cream to distribute their ROI business, when I worked for Dale Farm. BEST THING ABOUT BEING INVOLVED IN THE LOCAL SECTOR I enjoy working with such a great iconic and local brand in Bushmills whiskey, and playing my role in strengthening its position in the NI licensed trade. I really enjoy working with such a great range of customers, in what is such a buoyant and fast-developing sector. It certainly keeps me on my toes. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I really enjoy any family time, with my wife Yvonne, and daughters, Olivia and Beth. I’m a keen sports fan, especially football – not playing, just watching on the box. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW When I was 18, I went to work in Saudi Arabia for a year. I got the opportunity to go there, in between A-levels and going to university; it was great experience, working abroad – and I think it gave me a good grounding for future years.

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winewizard

Wine Wizard!

Ciaran Meyler

by Ciaran Meyler

Holiday blues (booze) I

t’s September and everything’s back to normal, returned to work, kids back at school, the traffic is horrendous, the nights are getting shorter and the credit card bill has just arrived. Why does this have to be normal? I know, it’s because we’ve all hung ourselves with massive mortgages and kids who don’t understand that money doesn’t grow on trees, (can’t believe I said that, I swore I’d never sound like my father). Well the good thing about September’s credit card bill is, it’s probably the only one that makes you smile as you read the names of French, Spanish or Italian restaurant, bars and hotels. “Awh that was an amazing meal and the wines were unbelievable quality and value”. We all have great memories of local wines, beers and spirits or the bartenders’ concoctions that were fluorescent green or blue and looked like nuclear waste but tasted gorgeous at the time. Whether it’s the Rioja from Spain, Bordeaux from France, Chianti from Italy, Retsina from Greece, Super Bock from Portugal, Vodka from Russia or cocktails from the clubs in Ibiza, when you think about them it takes you right back to that table, the sun on your face and the smell of nivea after sun. It’s essential to remember it always pays to trade up when you’re abroad as the duty rates are considerably lower than ours. You will get good wines at €3-5, an exceptional wines at €6-8, remember that’s still only about £5. So to help with the holiday hangover, it’s around about this time that we’ll bring out that lovely bottle we brought back. It’s time to reminisce,”what a wonderful night that was, we sat outside on the decking of the mobile,” or the patio of the villa, the balcony of the apartment or your favourite village restaurant (depending on your budget). “Let’s open up that bottle and cook the same meal we had that night”.... But it never tastes the same, it’s like the Murphy’s in Cork or the Guinness in Dublin, it’s just not the same. A cold wet September’s night with Confit de Canard and a Red Burgundy just isn’t the same in Carryduff. So maybe we should have just stayed there, now wouldn’t that be nice! Enjoy some of your holiday favourite this month. Ropiteau “Les Plants Noble” Pinot Noir & Chardonnay

Riondo Frizzante Prosecco

Quote of the month: “Wino Forever” Johnny Depp (the tattoo once read Winona Forever) Ciaran Meyler 22 • HRNI SEPTEMBER

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bacardibrown-formanbarprofile

The Ivory Bar & Restaurant, Belfast Adapting to, and improving on, current trends is a focus for The Ivory alongside professional and enthusiastic service and high quality drinks using premium brands, says General Manager Fisnik Ujkaj. WHAT IS ON OFFER AT THE IVORY? Great food, great service, great value, great atmosphere in modern and stylish soundings. MY ROLE I am one of the three directors of Spirit Restaurants, along with Adam and Brian Stockman. However my primary role would be a very much hands on approach to the running of the restaurant. As general manager, I strive to expand my personal knowledge and experience to ensure our team is always inspired and focused in providing a truly unique dining experience to each and every guest. WHAT IS YOUR CURRENT FOCUS? The Ivory is a dynamic and constantly evolving business. We aim to adapt to and improve on current trends to offer that personable Ivory experience. Our focus is always to deliver all of this in the most professional and enthusiastic manner, whilst using high quality products from premium brands. Our partnership with Bacardi Brown-Forman has enabled us to avail of these premium products to ensure we have a current, on trend and innovative cocktail selection; one we are very proud of! After a successful summer season of weddings, BBQs and corporate events, we are shifting our focus to our autumn/winter offering. With that in mind, a lot of Christmas preparation is taking place. BEST SELLERS AND PERSONAL FAVOURITES Best sellers: the classics are always at the top of demand it seems… Bacardi Mojito, Bombay Bramble; just to name a couple. Personal favourite: this would depend largely on my mood or on the occasion. However, I would start with my own personal favourite or

should I say weakness, which is the Ivory G&T. This consists of Star of Bombay gin, 1724 tonic and fresh lime. The perfect aperitif in my opinion, although there doesn’t necessarily need to be food present for me to enjoy a few. WHAT INSPIRES ME My inspiration comes and will always come from our clientele. They inspire me to be the best that I can be and to push our team to do the same. Knowing that myself and my team have gone above and beyond to make that one night for the guests a memorable and enjoyable one; that is truly inspiring. HOW IMPORTANT IS TRAINING? Extremely important! I believe that if you invest

time in your staff to be trained, you’re investing in the future of your business. Doing this will strengthen the core of your team, which is instrumental to any successful organisation. After all, as that old saying goes, ‘knowledge is power’. FUTURE PLANS We are currently working on a project which we hope will start to take shape at the start of the New Year, but I can’t say too much about it now. You’ll just have to watch this space. DESCRIBE THE IVORY IN THREE WORDS Unique dining experience

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

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SEPTEMBER HRNI • 31

hotelnews

Tourism NI awards Portstewart B&B five stars T

ourism Northern Ireland has awarded a luxury Portstewart bed and breakfast five stars under its accommodation grading scheme. At the Beach B&B, located next to Portstewart Strand and run by Glenda Moore-Wilson, gained the five-star rating in its first assessment in June, and becomes one of only five B&Bs in Northern Ireland to achieve five-star status on the scheme. Offering stylish accommodation for up to 10 adults in five rooms, it lays claim to providing some of the best lodging anywhere along the north coast and wider Causeway Coastal Route. Providing a true seaside escape in luxurious surroundings, the accommodation offers stunning sea views and direct access to the golden sands of Portstewart, combined with understated beach-themed décor and excellent facilities, including en suite bathrooms, flat screen TVs, Nespresso coffee machines and free Wi-Fi. The five-star award indicates the accommodation is of an ‘outstanding’ or ‘exceptional’ standard. “Tourism NI’s accommodation grading scheme rigorously assesses tourist accommodation over a range of quality measures, so it is pleasing that another establishment in this beautiful part of the world has met the highest standards and achieved five-star status,” said Terence Brannigan, chairman of Tourism NI.

Terence Brannigan, chairman of Tourism NI, presents proprietor Glenda Moore-Wilson of At the Beach B&B with a 5 star award outside her premises at Portstewart Strand.

Hilton NI triumphs again at World Travel Awards H

ilton Belfast has been recognised as Northern Ireland’s leading hotel for the third time, and sister hotel HIlton Templepatrick Hotel & Country Club was awarded Northern Ireland’s Leading Business Hotel for a seventh time in succession, setting a new record for consistent standards of product and service. Voted for by travel agents worldwide, the awards are recognised globally as the ultimate hallmark of quality, setting the benchmark where others aspire.

At the Europe Gala Ceremony, which took place in Sardina earlier this month, the hotels were among 21 Hilton Worldwide properties in Europe to receive an accolade. Both hotels were opened in 1998 and were the first international hotel brand to place confidence in the city through building and owning their own hotels. Many other brands were to follow in their footsteps. Recent refurbishment has been completed at both hotels, with a new Livingwell Health Club launched at Hilton Templepatrick.

“I am delighted to see both hotels recognised yet again at these wellrespected awards,” said Mark Walker, area general manager, Hilton NI. “This demonstrates the team’s outstanding commitment to providing Hilton Hotels’ world-renowned hospitality to our guests. We are looking forward to the opening of Belfast’s Waterfront Hall extension next year which will cement Hilton Belfast as one of the top business and leisure venues in the city.”

Stormont Hotel shortlisted for restaurant awards T

he Stormont Hotel was short-listed for two prestigious accolades at the Restaurant of the Year Awards in Dublin at the end of August. La Scala Bistro was shortlisted for the Best Restaurant in Ulster and Executive Head Chef Jay Eisenstadt was in the running for the Best Chef in Ulster. The accolades ultimately went to OX and OX head chef Stephen Toman. “The Restaurant of the Year Awards 2015 are one of the most prestigious and authoritative culinary awards in the Irish calendar and we are thrilled to have been recognised for two of the renowned awards,” said Jonathan Topping, general manager of the Stormont Hotel. “What makes these awards even more special is that they are voted for by the public. “Food provenance is of major importance to Hastings Hotels as a group and being shortlisted for these awards is a testament to our dedication to our guests’ culinary experience. We believe a guest’s dining experience is a very important part of their visit and we use only the finest local produce and work with our local suppliers to ensure we offer a fabulous, seasonal menu for our guests to enjoy. “Along with our delightful menus, we have an exceptional team behind the scenes, led by our Executive Head Chef Jay Eisenstadt, creating mouthwatering dishes and a fantastic restaurant team ensuring our guests have a memorable dining experience. “I would like to thank the team for their hard work which has seen us recognised alongside some of the best names throughout Ireland.” 34 • HRNI SEPTEMBER

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Silverbirch Hotel & Business Centre unveils a new look S

ilverbirch Hotel, Omagh has unveiled its bigger and better dedicated Business Centre which has recently undergone a £300,000 facelift, representing a substantial investment for the family owned hotel, which has established a reputation for conferences and events in Northern Ireland. The refurbishment has increased the hotel’s Business Centre capacity, bringing the number of conference and meeting spaces to six, in addition to a new dedicated Business Centre entrance for delegates as well as a larger arrival reception and break out area. Silverbirch Hotel’s dedicated Business Centre has received a complete interior make-over, in association with Audrey Gaffney Interiors, one of Ireland's leading interior architecture and design companies, which provides delegates with an elegant and stylish backdrop to host their meeting or event. “Delivering a premium experience for our customers has been at the heart of our expansion plans,” said Allan Duncan, director at Silverbirch Hotel & Business Centre. “Supported by a strong reputation for quality and service, delivered by our excellent and dedicated team, we continue to strive to improve our product offering. “As part of our plans for growth and to provide all our guests with an unrivalled experience in a fantastic location, we are delighted to officially announce our refurbishment Anne Hanna is pictured in the newly refurbished Business plans and look forward to welcoming delegates to our new and improved business centre Centre she manages at the Silverbirch Hotel. soon.” Local contractors Lowry Brothers completed the renovation scheme and the bigger and better Business Centre is open for business. Silverbirch Hotel first opened a dedicated business centre in 2007 and has established an inevitable reputation despite the difficult trading conditions and economic environment. Numerous factors contribute to Silverbirch Hotel’s on-going success including its ideal location in the heart of Co Tyrone in Omagh town centre combined with many years of experience in delivering conferences and events and excellent service and experience team. A unique feature of the Business Centre is the dedicated reception area, which is staffed by Anne Hanna, Business Centre manager and her team, ensuring a warm welcome and excellent customer service. For more information, contact Silverbirch Hotel & Business Centre at 028 82242520 or via businesscentre@silverbirchhotel.com.

We are proud to be associated with the Silverbirch Hotel and wish them every success in the future

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SEPTEMBER HRNI • 35

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You either love it or you don’t Working in hospitality is a vocation, restaurateur and TV star Oliver Peyton OBE tells Alyson Magee, and if you don’t have the passion and tenacity for it, you should probably try something else.

Oliver Peyton will be speaking at Hospitality Exchange as part of the Future of Food panel from 2-4pm on Tuesday, October 13.

he main piece of advice Oliver Peyton would offer to the Northern Ireland hospitality sector is “if it’s a business you want to be in, you have to stick at it”. “Learning how to be successful in the hospitality business always takes time, to learn all the aspects,” he says. “I don’t know anybody who hasn’t had their ups and downs. It’s something you have to learn. “Somebody said to me years ago that the hospitality business demands you are tenacious. The problem with hospitality is it’s quite physically challenging. It’s a rewarding business but it does take time. I still make mistakes.” Oliver is known to many as a judge on the BBC2 show Great British Menu, in which chefs from across the UK compete for the chance to cook one course of a banquet at the end of 36 • HRNI SEPTEMBER

each series. He is a successful restaurateur, with his Peyton and Byrne group operating establishments across many of London’s attractions including the Royal Academy of Arts, Inn the Park, The Wallace Restaurant, The National Café, The National Dining Rooms, The Orangery and Pavilion at Kew Gardens and the ICA Café Bar. Peyton and Byrne also runs a number of bakeries and cafés in the metropolis, including sites at The British Library, St Pancras Station, St Giles, Covent Garden and Greenwich. Oliver has two cookbooks to his name, and was awarded his OBE for services to the hospitality industry. While in school back in Mayo, where he hails from, Oliver spent his summers working in various hospitality jobs from bars and hotels to the local butcher’s shop. “Irish people are very hospitable anyway,” he says, “but it is a vocation; there are a lot easier ways to make a living.” Initially coming over to Leicester Poly to study textiles, he decided it wasn’t for him and soon

got into the nightclub business in London and Brighton. “I started out in nightclubs as a way of getting some cash,” he says. “I always knew I wanted to work for myself, and I like people. I’m a bit of a mental case, with a very hyperactive mind which needs stimulation, and hospitality is like having a baby that never comes out of nappies; there is diversity every day. “You either love it or you don’t. I always say, don’t stay in the business if you don’t love it because there’s no point spending the rest of your life unhappy.” Moving into restaurants in the 1990s with the Atlantic Bar & Grill wasn’t too much of a stretch. “Hospitality is hospitality,” he says, and his empire soon grew with venues such as Mash and Air in Manchester and the Admiralty in Somerset House. A focus on restaurants in galleries and museums emerged, and Peyton and Byrne was established. “My core business is the galleries, and we’ve just signed a new contract for 10 years,” he says. “We’ll also open up new cake shops.” A strong management team in place across the business allows Oliver to dabble in other interests such as Great British Menu. Oliver is a fairly regular visitor to Northern Ireland, noting the hospitality scene has moved on a lot since he used to visit Paul Rankin and locals only ate out on Friday and Saturday nights. “The amount of producers we see in London from Northern Ireland has gone up dramatically,” he says, while the quality of cooking by local contestants on Great British Menu has followed a similar trajectory. “Word doesn’t get out enough about the quality of what’s available,” he adds. “Northern Ireland has so much wonderful food and hospitality to offer.” Strong PR is needed to get the message out there although, with the power of social media, businesses can spread the message themselves. Another piece of advice Oliver has is that no-one ever gets rich overestimating the public. “Some people think, oh there’s a gap in the market,” he says. “But people are creatures of habit and a lot of the time they just want steak and chips.”

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Simple and effortless requires a lot of skill Chef of the moment Ollie Dabbous keeps it real with good food served simply and no bells and whistles, he tells Alyson Magee.

llie Dabbous has a style of his own which extends from unfussy cooking to offering his customers better value for money in his phenomenally-successful London restaurant by eschewing such frivolities as fresh flowers and linens. Ollie had been chefing away, honing his skills at some of the world’s best restaurants but remaining relatively unknown when he opened Dabbous in early 2012. Within weeks, stellar reviews made the venue the hottest in the metropolis, and he has since opened a second London restaurant Barnyard and published a cookbook. Growing up between Kuwait, where his father worked, and Guildford, Ollie had no particular inspiration at home where “food was very much fuel” but found his own natural interest in food ignited by cooking shows on TV and the London restaurant scene. After short placements with Rowley Leigh in London and Guy Savoy in Paris, he went to work full-time for Raymond Blanc at Le Manoir aux Quat'Saisons in Oxfordshire after his A-Levels, and still regards Blanc as a major influence with his focus on taste, quality and freshness. Ollie then spent a year travelling and cooking at the world’s finest restaurants, including the Hibiscus in Ludlow, Fat Duck in Bray, L'Astrance in Paris, Noma in Copenhagen and Mugaritz in Errenteria, Spain. “Then I got my head down and started at the bottom of the heap,” he says, returning to London to work for a few years before opening Dabbous. “Until you set up by yourself, you never appreciate how difficult it can be.” At Dabbous, the aim is “taking the best possible produce and showcasing it in the simplest possible way,” he says. “A lot of skill and thought goes into making things look simple and effortless. “Value for money is really important. We have no flowers, no table cloths and pass that saving onto customers; they’re not always things that customers want anyway. It’s quite upbeat and informal. People want to feel relaxed with not too much ceremony and fuss. “The main thing is I never wanted to set up www.hospitalityreviewni.com

a destination establishment. I just wanted to set up a really great restaurant. It’s a fun place with good food and drink, and without any bells and whistles.” Advice to other new start ups would be to watch the spending. “You can’t control what customers spend but you can control what you spend,” says Ollie. “Keep things tight and any money you spend, you need to make back. When we opened, we had four teapots and, as soon as we had cash flow, we bought more stuff. When you open, start humble - serve good food and be nice and serve it at a reasonable price.” Profit should be a secondary goal following good food, rather than the other way round, he says. At Dabbous, the team works a four-day week which helps stave off the burnout associated with hospitality’s long hours and should free up time for Ollie to write his second cookbook and look at expanding his portfolio. “I am looking to do other restaurants but it’s

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Ollie Dabbous will be cooking at Hospitality Exchange as part of The Chefs session from 10am-12.30pm on Tuesday, October 13. very much talent-driven,” he says. “A lot of the team have reached their ceiling of responsibility, and I’m looking to set them up in the future – to facilitate that. “I don’t look at it from a marketing point of view; it’s, do we have a good team and what are they interested in doing. It’s an organic approach. I’d rather do less and do it well than let standards slip.” As with Barnyard, any new sites would have their own name and offering but “shared DNA, values, stylistic alignment,” he says. Ollie’s appearance at Hospitality Exchange will mark his first visit to Northern Ireland. “I’m looking forward to finding out more,” he says. “I’m pretty sure you have good produce there, the amount of coastline you have.” SEPTEMBER HRNI • 37

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What the future holds for food and drink A bit of science and a bit of a hunch goes into her predictions, food futurologist Dr Morgaine Gaye tells HRNI.

Dr Morgaine Gaye will be speaking at Hospitality Exchange as part of the Future of Food panel from 2-4pm on Tuesday, October 13.

haring the Future of Food panel at Hospitality Exchange with restaurateur Oliver Peyton, Brenda Anderson from Tasting Scotland and Naomi White from Tourism NI is food futurologist Dr Morgaine Gaye. Dr Gaye is not quite sure how she happened upon the field of food futurology. “Most people end up doing jobs, and they don’t know how they got there,” she says, and there was certainly no particular interest in food or cookery in her formative years. “It was more a way to be involved in things that connect us all; culture, trends, things we all have in common.” As well as a consultancy service as a food futurologist advising food and drink manufacturers, media and industry bodies, Dr Gaye compiles a bi-annual food trend compendium Bellwether, and sells a Dr Gaye range of healthy shakes, blends, mixes and snacks online. “It’s a little bit of a science and also a

38 • HRNI SEPTEMBER

hunch,” she says, referring to the tricky business of predicting future food trends. “I do have a system, and am looking for things all the time and not just food. I take photographs of ads, people on the tube, shop windows. “Most people are looking for things they like; I’m interested in a disruptive such as nobody’s wearing a watch anymore, why is that? Or I may be looking for something in another category such as cowboy boots turning up somewhere they wouldn’t usually be. “I try to find global indicators of what I think is emerging, a moment in different sectors and try and prove or disprove it globally. Sometimes it doesn’t stand up. “With food, there’s a lot of linking around commodities and food prices and things that might have an impact on that like drought in a certain market.” Collating information on her phone or in copious notebooks, Dr Gaye will create 10

macro ideas with six micro ideas under each. In food and drink, a lot of interesting things are happening in non-alcoholic beverages including water, with 90 water sommeliers around the world (including The Merchant in Belfast), and botanical drinks, “beautiful winelike drinks making non-alcohol sexy”. Further trends coming through include interesting condiments such as banana or beetroot ketchup, textured cutlery and less precise servings of food. “We’re coming through a time of food porn but it’s going to be about ugly and imperfections in 2016, 2017 with food slopped on, dribbling over almost like your child made it for you,” says Dr Gaye. “The structure of plates will look different.” Global trends tend to hit the major cities from London, New York and LA to Tokyo first “but ultimately we are super connected,” she says. “It might just take a bit longer to reach some places.”

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tourismnews

GB tour operators check out The Gobbins T

ourism Ireland invited 13 leading GB coach and group tour operators to Northern Ireland, to experience the high standard and variety of our tourism offering and to take part in two networking events with local tourism providers. Following an itinerary devised by Tourism NI, the tour operators had the opportunity to visit Northern Ireland’s newest tourist attraction – The Gobbins Coastal Path at Islandmagee. The group then took part in a Game of Thrones tour along the Causeway Coastal Route, before travelling onto Londonderry. In Londonderry, the group spent time at the Guildhall, the Tower Museum, and the new Siege Museum and visited various hotels in the city. Informal networking events with local tourism businesses also took place – in Belfast, on board the SS Nomadic, and at the Walled City Brewery in Derry. “Tourism Ireland is delighted to bring these top GB coach and group operators to Northern Ireland, to see and experience some of our newest visitor attractions and to encourage them to extend the Northern Ireland content of their existing programmes, or to include Northern Ireland for the first time in their 2016 programmes,” said Vanessa Markey, head of Great Britain at Tourism Ireland. “We are rolling out our busy autumn campaign

Pictured at The Gobbins Coastal Path is Caroline Mulligan, Tourism Ireland (right) showing the way to some of the coach operators.

right now, targeting millions of potential holidaymakers around Great Britain for city and rural breaks between now and the end of the year, highlighting the many festivals taking place and what makes a holiday here unique and truly memorable.”

Dismal summer was a sizzler for BIA

elfast International Airport (BIA) has said that summer 2015 may have been dismal weather-wise but for Northern Ireland’s main airport, it turned out to be a ‘sizzler’. The bounce back from the dark days of recession reached a nine-year high with

a surge in passenger numbers and business activity. On the passenger side, June, July and August showed impressive growth, peaking in August with numbers up 11.1% on the corresponding month last year. On the domestic side alone, there were 24,000 additional passengers –

easyJet’s London destinations accounted for more than half that figure. Jet2 also enjoyed impressive growth with newcomer, Wizz air, carrying 6,000 passengers on its two routes. On the car parks and retail side, performance galloped into double figures. A concerted effort to market and promote competitively priced airside retail and food and drink outlets paid off handsomely. Belfast International Airport, described the growth as ‘hugely impressive’ with more of the same on the way. “Weather-wise, summer ’15 was one to forget but for the airport, it turned out to be a ‘sizzler’ with thousands of additional passengers using our facility and our expanding network of destinations,” said Graham Keddie, managing director of BIA. “We will work tirelessly to build on that international network and also do all we can to attract new airlines to the airport. We continue to make the case for Northern Ireland at major route conferences and in one-to-one discussions with airlines.”

Tourism Ireland launches online film promotion T

ourism Ireland has launched a new online film, Belfast – Design City, created to highlight the architecture and world-class designers in the city. This year has been designated ID2015, the year of Irish design, and the new film ties in to highlight Belfast to potential visitors. Featured in the film are Derek Wilson Ceramics, John Piekaar bespoke furniture, The Bureau Belfast, Maven interiors and gift shop, Oscar and Oscar architects, The Mac, St George’s Market and the Lyric Theatre. Culinary and coffee creativity is also showcased in the film, including Established Coffee on Hill Street. 40 • HRNI SEPTEMBER

“We are inviting them to come and ‘be enticed and surprised by beautiful design in Belfast’,” said Niall Gibbons, CEO of Tourism Ireland. “It’s a wonderful opportunity to discover Belfast creativity, local craft and style in context and perhaps take home a bit of Belfast design flair.” The Belfast – Design City film, and accompanying feature article, will be promoted on Tourism Ireland’s website, Ireland.com, which attracted more than 14.25 million visitors in 2014. Tourism Ireland is also sharing the film on social media – with its Facebook fans (three million fans worldwide) and Twitter followers (270,000+), and on its YouTube channel. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

foodphotographerprofile

In focus with Sohaila McKee visual compositions that make the food I am photographing look enticing and beautiful. HIGHLIGHTS OF THE JOB? Whether photographing food, products or people, I love the process of thinking about the composition and the props that I may use to bring a photograph to life and give it individual personality and character. When I have a photographic assignment to complete, whether it is people, food or product based, my head buzzes with ideas and I love this developmental process. It is the greatest feeling when I hear my clients saying ‘you’ve got it’.

SOHAILA McKEE

riginally from Iran, via London to Northern Ireland, and now residing just outside Ballynahinch, Sohaila McKee is owner of Vizz Photography. In addition to being a successful photographer, Sohaila is also a graphic designer. Sohaila’s passionate about food and one of her specialisms is capturing food images for manufacturers, food producers, cafes and restaurants. She’s just recently completed a portfolio of images for Shed on Belfast’s Ormeau Road and also the award-winning Fish City in Ballynahinch. HRNI caught up with Sohaila to learn more about her inspiration, how photography has shaped her career and the challenges of the job.

years to become a professional photographer. WHAT IS YOUR FAVOURITE SUBJECT TO PHOTOGRAPH? One of my greatest passions in life is food, not only growing and eating it but the colours, smells, textures and the creativity that are involved in creating a plate of food that looks and tastes great. Capturing this through photography is a niche skill that is of particular interest to me. I love to create

TELL US ABOUT YOURSELF I was born and raised in Iran before moving to the UK at the age of 17 to learn English and further my learning opportunities. I have always enjoyed a variety of creative activities including a deep passion for photography, and this has led to a career based around product and graphic design, followed latterly by photography. I first met my husband, who’s from NI, when I was studying in London and on my first trip here, I instantly felt at home. I loved the space and scenery, it was in such contrast to London, and I knew it was the place I could settle. That was over 20 years ago. HOW DID YOU GET INTO PHOTOGRAPHY? As a young teenager, when others were pinning up photos of pop stars, I used to pin photographs from National Geographic on my wall. Although my photographs were admired by friends and family, in 2010 I decided to turn my passion to a career and studied for three www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

TELL US ABOUT YOUR CLIENTS I work with a large range of clients which keep my portfolio of work expanding and pushes me to continually develop and hone my skills. I am very lucky to work with a lot of very talented designer/makers through Craft NI. This work has opened up many doors for me, and I also run photography workshops for craft makers. The food and hospitality sectors are extremely important to my business. I’ve worked with a variety of companies in the sector from manufacturers to restaurateurs, and also showcase my work in my food blog. ARE YOU A FOODIE? When I was growing up in Iran, fresh spices, herbs and fruit from the bazaar and delicious, traditional food were a major part of our daily life. Some members of my family are amazing cooks and I think the love of good food runs in my veins. I feel myself very fortunate now to live in Europe where I have access to ingredients from all over the world but also still enjoy cooking some of the traditional Iranian recipes. We have a vine at our home and I use the leaves to make delicious Iranian dolma. HAVE YOU A DREAM PHOTOGRAPHY ASSIGNMENT? I’m a massive fan of Masterchef and this year when the 2015 winner Simon Wood was creating his beautiful dishes, I would have loved to photograph them. WHAT’S NEXT FOR VIZZ PHOTOGRAPHY? We’ll be continuing to grow our client base in the food and hospitality sectors, and working hard to ensure that Northern Ireland’s culinary gems are showcased visually in the best possible light. In addition, we’ll be further developing our skills and are hoping to introduce video services in the coming months. To view Sohaila’s portfolio, visit www.vizz.biz and for her food blog featuring recipes and foodie talk, visit www.chillirosso.com. SEPTEMBER HRNI • 41

businessnews

Craft Guild of Chefs Graduate Award for SRC student

RC Foundation Degree in Culinary Arts student Aaron Duffy is celebrating, having made the grade for the Craft Guild of Chefs Graduate Awards along with four other exceptional young chefs from across the UK. The Craft Guild of Chefs Graduate Awards represent formal recognition of a young working chef’s culinary excellence. Prestigious for the chef, the Award is also a credit to their mentor and employer or college. Having made it through the initial selection process based on a written entry and mentor’s reference, Duffy competed in the semi-finals in Sheffield College progressing to the finals held at University College Birmingham in August. Some of the UK’s top chefs overseen by Paul Gayler MBE, chairman of examiners, put the finalists through their paces to test their knowledge, classical and modern skills and techniques in a series of culinary challenges

in a pressured environment which included a written exam, practical skills in butchery and fishmongery, mystery basket for a main course meal, classical dish and preparation of pastry dish. Finalists were required to achieve a mark of 85% to join an elite list of only 48 graduates out of 620 entrants since the commencement of the awards. Awards co-ordinator Steve Munkley, executive head chef of the Royal Garden hotel in Kensington and vice president of the Craft Guild of Chefs, presented the chefs with their certificates at a cocktail presentation evening at the Lancaster London on September 4. “Every year, I’m truly amazed at the talent we are producing in the UK and this year’s graduates epitomise this perfectly, showing expertise beyond their years in the butchery and fishmongery tests, mystery basket challenge and creation of a classic main and dessert in the

Titanic appetites click on Cast & Crew

Niall McKenna, and Courtney Keane from the Cast & Crew team.

ungry workers and visitors to Belfast’s Titanic Quarter can now pre-order their food throughout the day at Cast & Crew, thanks to a new online service. From breakfast to burgers, the best locally produced food is just a click away for customers who can even choose their preferred pick-up time. The new service is the brainchild of Niall McKenna, head chef at the James Street South group which also includes Hadksis, the Bar + Grill and the Cookery School, who says the new app will allow customers to maximise their breakfast, lunch and dinner times. “We are delighted to be able to offer this pre-order service for our customers, many of whom are incredibly busy during the working day,” he said. “This will cut out any waiting time and involves simply browsing our menus, choosing your favourite dish, with payment at the end of the process. “We are committed to providing the best locally produced food to our customers, and now we can make sure they can simply click and collect their best-loved Cast & Crew goodies to take away with them, without having to wait.”

42 • HRNI SEPTEMBER

Aaron Duffy

final exam,” he said. Also at the awards ceremony, which was attended by hospitality professionals from across the UK and Ireland, was Duffy’s mentor, SRC lecturer Barry Smyth, who received the Excellence in Education award for a high level of training, mentoring and support for Duffy during the graduate Award process.

Apprenticeship Success for hospitality student

Charlotte McGrath is pictured with Paul Kane, director of Curriculum, and Education Minister Dr Stephen Farry.

elfast Met hospitality student Charlotte McGrath has been recognised as outstanding at Belfast Metropolitan College’s annual Apprenticeship and Training Awards. The 22-year-old, who is currently studying professional cookery at Belfast Met and completing a placement at James Street South, was recognised for her achievements and progress with the Hospitality Award. The unique event celebrated the achievements of Belfast Met’s learners, staff and partner organisations involved in the delivery of training programmes at the college. Forty-seven students received awards recognising their achievements through current or recently completed ApprenticeshipsNI, Programme Led Apprenticeship or Training for Success programmes. The winning students demonstrated high levels of achievement, outstanding commitment, dedication to learning and perseverance through challenging circumstances. The annual awards ceremony also recognised partner organisations showing a sustained commitment to providing trainee and employment opportunities for Belfast Met learners including James Street South.

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torkprofile

Putting the hygiene into hospitality Liam Smith, Ireland sales director for SCA Hygiene Products UK, tells HRNI about SCA’s Tork brand of professional hygiene products supplied to restaurants, pubs, clubs, hotels and other venues which includes dispensers, paper towels, toilet tissue, soap, napkins, and industrial and kitchen wipers.

WHAT ARE THE MAIN CHALLENGES AND DRIVERS FOR TORK? Within the HORECA market, the main driver will be to continue to build awareness for our Tork brand. Since the acquisition of Georgia Pacific and leading away from home brand Lotus Professional, we have worked hard on our whole product portfolio to migrate into the Tork name. We have done this while at the same time introducing new and improved products into all markets across Europe. It is important that the market is aware of the change, what Tork is, and the fantastic sustainability credentials that come with the Tork brand and our parent company SCA. Tork is the leading brand in many other sectors – we need to build the same awareness with catering and hospitality. WHAT OPPORTUNITIES HAVE YOU IDENTIFIED? The opportunities are based on our leading market position and our ability to service all of our customers’ needs with a complete offering in washroom, workplace and foodservice solutions. Our Tork brand is unique in the breadth of our offer. During the past few years, we have seen end customers look for cleaner, more hygienic solutions and, as the market conditions are now improving, we are seeing customers now beginning to invest again in upgrading their premises and adding a higher quality experience for their customers. In January 2016, we will be launching a new napkin offer with new colours and qualities which are www.hospitalityreviewni.com

aligned with market trends. We are excited by being able to offer so much choice to our customers. There remains also a need to provide value. The cornerstone of our range is our fantastic ‘cost in use’ systems which drives lower consumption for our customers. Our washroom products like SmartOne toilet paper and kitchen hygiene product Tork Reflex single-sheet centrefeed are already well established, with consumption saving of up to 40%. Customers are also seeing similar consumption savings from our unique Tork Xpressnap napkin dispenser ranges – which combine our unique Ad-a-glance customer specific point-of-sale messages with a very modern and extremely efficient way of dispensing napkins. We have just introduced a high-end range of two new versions of Xpresscap called Image Line, available in either sustainably-sourced walnut or sleek, solid aluminium. Aimed at imageconscious locations, and when combined with premium quality 2ply napkins with a white on white print, this product really makes a statement to our customers’ customer. Aligned to our traditional napkin range and our Linstyle linen-style napkin range, we really can offer the full spectrum of requirements to our customers – washroom, kitchen and front of house – not forgetting the custom print availability on most napkin products. HOW IMPORTANT IS INNOVATION? Innovation is of strategic importance in SCA and

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across our brand portfolio. Tork has become known as a leading innovator in our industry and we will continue to launch new and innovative solutions in the coming months that will create value in the market for our distributors and end customers, with the cost in use systems really leading the way. I also believe we have the best dispenser designs in the market with the Tork Elevation range – taking the dispenser from just being a functional item to adding to the ambience of our customers’ establishments. The innovation does not stop there either – we have recently introduced Tork Easy Handling Packaging making product boxes easier to carry, easier to open and with a comfortable grip. This aids both the distribution network and the operators. There are a number of new innovations around the corner – currently being trialled in Europe – but you will have to ‘watch this space’ for the new launches when they happen. WHAT IS THE GROWTH STRATEGY FOR THE BUSINESS? We have a very strong distributor base and work hard to support our distributor partners with all their sales and marketing requirements. We also strive to maintain good relationships with end customers where we can to make sure the market is up to date with innovation and cost control options. SCA and Tork products will always maintain a high quality standard and we intend to maintain ‘best in class’ service levels. I believe when we combine all these elements plus our constant innovation and the support we offer at a local level with our field based account managers, the growth will flow through naturally. WHAT ARE PUB AND RESTAURANT OPERATORS LOOKING FOR? I believe they are looking for the right quality product with consistency, high service levels, innovation and products that are efficient and easy to use. Cost is always important; however there are many more factors than just price – distribution, storage, usage control, staffing etc. SCA innovates to reduce cost in these areas – usually this adds up to much bigger numbers than the cost of the item. SEPTEMBER HRNI • 43

festivalnews Ellie Golding

Tennent’s Vital entertains 65,000 across two days I

rish superstars The Script brought Tennent’s Vital 2015 to a spectacular close, ending a fantastic weekend with 65,000 fans enjoying world class music across two days. From Calvin Harris to Ellie Goulding, The Script to Kodaline, fans at Boucher Road Playing Fields were treated to top performances over August 29-30. “Together with our partners MCD, we’d like to say a huge thank you to the Tennent’s Vital fans for helping make the 2015 festival such a huge success,” said Brian Beattie, marketing director for Tennent’s NI. “It’s been wonderful to see so many people having a great time, and to see some truly brilliant performances by some of the biggest artists in the world. There’s been an incredible atmosphere at Boucher Road Playing Fields and we’re delighted that it has been a truly special two days.”

Tom McCusker and Brian Beattie, Tennent’s NI.

Kerry McClarvey, Claire Quinn and Judith Wilson from Kelly’s, Portrush.

Ross Heggarty, Paula Colhoun, Rory Gallagher, Sinead Byrne and Noel Browne from Tennent’s NI.

Greig McFee from Top of the Town, Antrim, and Connor McCausland from Tennent’s NI.

Lesley Rush from The Spaniard and Naomi Ferguson.

Calvin Harris

Johnny McCoy, who won Tennent’s Vital merchandise in a mini sound check promotion at The Albany during the Tennent’s Vital weekend, is pictured with promo staff Aislinn (left) and Melissa.

44 • HRNI SEPTEMBER

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9th October 2015

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9th October 2015

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INSURANCE

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SEPTEMBER HRNI • 49

thelastword

The Last Word

NAME : MARK GLOVER • JOB TITLE : MANAGER, HOSPITALITY REVIEW NI • COMPANY : Greer publications HOW LONG HAVE YOU BEEN IN THIS ROLE? One month. DESCRIBE A TYPICAL DAY? Having just started, I’m trying to introduce myself to as many clients as possible, whether that’s via telephone, email or preferably over coffee (!) I have 10 years’ experience in the drinks industry which helps, but I’m having to learn fast how the world of media works. Very dynamic and fast moving! WHAT WAS YOUR FIRST JOB? Shop floor assistant (shelf stacker and trolley pusher) at Dunnes Stores, Larne when I was 16.

ENTERTAINMENT:

FAVOURITE TV SHOW: Modern Family FAVOURITE FILM: Forrest Gump ALBUM CURRENTLY LISTENING TO: On the school run, my 7-year-old daughter does DJ – so it’s the Saturday Night Fever soundtrack. Beats the Frozen soundtrack any day. FAVOURITE BAND: A Welsh band called Paper Aeroplanes LAST BOOK READ: The Shack by William P Young FAVOURITE CELEBRITY: Don’t really do celebrities, but I find Peter Kay hilarious.

SOCIAL:

FAVOURITE FOOD: Calamari FAVOURITE RESTAURANT: French Rooms, Bushmills LAST HOTEL YOU STAYED AT: Clayton Hotel at Dublin airport LAST BAR/NIGHTCLUB YOU VISITED: Aether & Echo echo echo FAVOURITE PLACE IN WORLD: Boston, Massachusetts – spent a year there as a student and had a great time! INDOOR CONCERT OR FESTIVAL: Indoor concert (with seating)

Success is 1% inspiration, 98% perspiration, and 2% attention to detail.” Phil Dunphy (Modern Family) 50 • HRNI SEPTEMBER

LAST HOLIDAY: Florida in July this year

DRINKS:

FAVOURITE HOT DRINK: Filter coffee from either Established in Belfast or Lost & Found in Coleraine FAVOURITE SOFT DRINK: Diluted orange BEER OR CIDER: Corona WHITE OR RED WINE: Mad Fish Riesling WHISKEY OR BRANDY: Bushmills 10yo (to ward off colds only *sniffle*) GIN OR VODKA: Finlandia cranberry COCKTAILS OR BUBBLY: Bacardi Carta Oro Daiquiri (or any other golden rums) WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Jesus, so he could settle the whole chicken/egg debate; The Fabulous Al Bennett Band for music – they cover a wide range of songs and would keep the party atmosphere going; Peter Kay for the giggles; and Jessica Rabbit – for the obvious eye candy. Being a party, I’d let the rest of my family gatecrash to join in the fun (and tidy up). ONE ITEM YOU COULDN’T LIVE WITHOUT? Travel mug (to maintain my intake of coffee) WHO WOULD PLAY YOU IN A MOVIE

OF YOUR LIFE? Jack Dee would be the most suitable, he reflects my personality. But Hollywood would probably prefer Ryan Gosling to help boost box office ratings. WHAT IS YOUR IDEAL JOB? It’s not really a job (as I don’t get paid for it) but being a dad to my kids, Emma and Archie is just ideal. A challenge at times, but very rewarding. FAVOURITE QUOTE: “Success is 1% inspiration, 98% perspiration, and 2% attention to detail” – Phil Dunphy (Modern Family) INSPIRATION IN YOUR LIFE? As a Christian, I’m challenged daily by the life and teachings of Jesus – more often than not I get it wrong, but I’m a man and that’s what we do. I’ve also been inspired (but not enough to do similar) by the marathon challenges completed by Eddie Izzard and more recently by local man, Brian McGeown – I admire their mental strength and determination to do this when they could so easily quit, get a taxi, and have a burger! THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Life’s full of ups and downs – you just have to enjoy the good times and get through the bad times. Be thankful for every day.

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