Upskill and Futureproof for Success
Aisling Healy and Marie Smyckova on sustainability, creativity, and shaping Ireland’s iconic spaces
The MD of Martin Food Equipment on innovation, customer focus, and advancing Ireland’s foodservice industry
Key developments and initiatives from Ireland’s
How Thomas Edwards Turned His Passion for Cooking into
Hotel & Restaurant Times, Ireland's longest established trade publication for the hospitality industry, is circulated on subscription to Chief Executives, Directors and Proprietors of Hotels and Restaurants in Ireland, as well as Architects, Interior Designers and Suppliers to the Hotel and Restaurant Industry.
Managing Editor: Cyril McAree, 01 6285447 cyril@hotelandrestauranttimes.ie
Contributors: Pavel Barter, Conor Power, Anita Cusack, IFSA
Graphic Designer: Ger Sloyan, 085 2280692 hello@gersloyan.com, gersloyan.com
New Year + new government = new direction?
As we began a new year, there are as clouds on the horizon: some good and some worrisome. The formation of a new government has yet to emerge and be finalised as we go to press. The general consensus is we will get a ruling body made up of Fianna Fail and Fine Gael along with the newly formed regional independent coalition. If this is to be the case, one hopes that the commitment given by Fine Gael during the election to set the VAT to a rate of 11% will be honoured, giving some relief to the sector. This move will surely help with the continuing cost of doing business and keeping people employed in the industry.
The question of whereabouts the tourism brief will be placed at cabinet will be of even more significance and importance. Hospitality wants government to install an economic portfolio that prioritises business and gives tourism a seat at the cabinet table. The previous ministerial brief for tourism was an absolute shambles: a headless Minister whose last act, prior to the election, was to publish a strategy that was not worth the paper it was written on. So let’s hope the new government has a more positive engagement with the industry.
It is worth noting the mood emanating from the U.S.A. Nothing is confirmed but the new administration in the U.S. is talking about punitive tariffs on businesses operating in Ireland and Europe, which will have consequences for exchequer returns and employment here. There are concerns that some U.S. based companies may consider moving substantial elements of their businesses back to the States to negate
high tax implications and charges. This could result in job losses in Ireland to a magnitude not seen for some time. This potential threat will hopefully encourage the new government to focus on our core assets: in particular tourism and all it embraces. Tourism has proven time and time again to be a stable resource for the country and it has become equal in importance to agriculture in earning capacity.
On a positive note, the ludicrous cap placed on Dublin airport numbers is to be removed (at least temporarily) thus allowing better access and a more realistic flow of tourists into the country. Equally encouraging is the number of hotel rooms coming to the market throughout the country. Numerous new hotels are nearing completion and other hotels, previously used for humanitarian reasons, are coming back into play, creating more availability nationwide. This bodes well for competitiveness and making Ireland a more attractive destination for inbound tourists. Ireland, despite everything, is still considered a value-for-money destination.
Let’s hope 2025 proves to be the year the government looks beyond the corporation tax arena and focuses on our other key assets that cannot move or leave the country. We have a tremendous asset in tourism. Now is the time to ring fence it and ensure we maximise its true potential, thus ensuring an economy that is built on securing the future for the country.
Industry News
Poetry in motion
Sligo Park Hotel is set welcome Yeats enthusiasts from around Ireland and overseas when it hosts the 30th Yeats Winter School in January 2025. The three-day programme of events celebrating the life and work of poet William Butler Yeats and his brother, the painter Jack Butler Yeats, will take place at the hotel from January 24-26, 2025. Attendance at the Yeats Winter School includes two nights’ bed and breakfast with dinner on one night and entertainment, from €279 per person sharing. There is an option of a third night B&B for an additional €69 per person sharing. It also includes full use of the leisure facilities.
Pictured is James Pethica, Yeats Winter School Director, giving a reading by the graveside of W.B Yeats at last year's Yeats Winter School based at the Sligo Park Hotel. For more information, contact Martha Kearns at StoryLab on +353 87 2720212
Spirited away
Bushmills Irish Whiskey has launched a 26 Year Old Crystal Malt. This release joins 25, 30, and 31 Year Old single malts in its Prestige Collection— some of the oldest and rarest whiskeys ever released. 26 Year Old Crystal Malt is crafted using a special process which crystallises sugars in the malted barley before distillation. It “boasts rich and indulgent flavours of caramel and creamy chocolate, enhanced by decades of ageing in oak”. To celebrate this new release, Bushmills has unveiled a brand experience in collaboration with award-winning contemporary artist Colin Davidson.
French connections
Twenty-four tourism businesses from Ireland joined Tourism Ireland in Cannes, France, in December for the annual International Luxury Travel Market (ILTM). ILTM is an invitation-only event for the global luxury travel industry –attracting more than 1,850 influential luxury travel buyers and decision-makers who design travel itineraries for high net-worth international clients from around 90 different countries. Luxury travel editors and journalists from international publications also attend.
Distilling a greener planet
Ahascragh Distillery in Co Galway is the winner of the Greener Planet award at The Foodies 2024. This European celebration of sustainability achievement honours small and medium-sized enterprises (SMEs) excelling in sustainability efforts. Pictured is Barry Cowen MEP with Ahascragh Distillery Founders: Michelle and Gareth McAllister.
iNua lines up
Pictured (l-r) at the annual iNua Group Manager Awards ceremony in the Radisson Blu, Athlone were: Paul Fitzgerald, CEO Cliste Hospitality; Aoife Darcy, Financial Controller, Radisson Blu, Limerick; Gillian Deedigan, Deputy General Manager, Radisson Blu, Limerick; Brian Harrington, General Manager, Radisson Blu Limerick; Suzanne O’Dwyer, Director of Sales, Radisson Blu Limerick; Gabriella Scierra, M&E Operations Manager, Radisson Blu Limerick; Sean O’Driscoll, CEO iNua Hotel Collection; Ashlynn Sweeney, People & Culture Manager Radisson Blu Limerick; Angela McCabe, Wedding Manager, Radisson Blu Limerick.
True virtuosos
Castlemartyr Resort in Cork has been accepted into Virtuoso’s portfolio of luxury travel partners, comprising 2,300 preferred suppliers in 100 countries. According to Brendan Comerford, general manager of Castlemartyr Resort, inclusion in Virtuoso will present new sales and marketing opportunities to the network’s travel advisors and their clientele. Virtuoso agencies worldwide sell an average of (U.S.) $35 billion annually. For more information about Castlemartyr Resort, visit www. castlemartyrresort.ie
Killashee Hotel: a work of art
Killashee Hotel is officially a ‘Great Place To Work’ as it was awarded certification for a second year running in December 2024. Killashee Hotel’s journey with Great Place To Work started in 2022 through the Employer Excellence programme that was launched with Failte Ireland. Certification is based solely on the employee experience and their feedback which is captured through an annual survey. Pictured are Killashee staff: Martina Kelly, Bernie Malone, Silvia Landez and Sean McMahon.
Tourism Ireland celebrates whiskey heritage in new campaign
Tourism Ireland has unveiled a new campaign celebrating 700 years of whiskey distilling in Ireland and highlighting the craft, local ingredients, landscapes and people that have shaped the Irish whiskey story through the ages. The video has been shared on Tourism Ireland’s social and digital platforms around the world.
Ryanair welcomes suspended travel cap
Ryanair has welcomed the decision of the Irish High Court to refer the legality of the Dublin Airport Traffic Cap to the EU Court of Justice. Ryanair’s CEO Michael O’Leary said: “the referral of the idiotic Dublin Airport Cap to the EU
Targeting Swedish tourists
Tourism Ireland, together with four tourism companies from Ireland, recently attended Travel News Market in Stockholm, promoting and selling Ireland to Swedish tour operators and travel agents. Pictured are: Maarit Karkkainen, Tourism Ireland; Mary McKeown, Mid Ulster District Council; Martina Canty, Fáilte Ireland; John Callely, Whiskey Island; and Dawn Henderson, Atlas Travel Solutions Ireland, at Travel News Market in Stockholm.
Court of Justice is good news, as it suspends this traffic cap for Summer 2025 which now allows Ryanair to grow traffic and tourism with new, more efficient quieter jets and lower fares.”
Emma-Mai Roche: IHF Employee of the Year
Pictured: Patrick Kickham-Lennon, IHF South East Branch Chair; Emma-Mai Roche (Cashel Palace Hotel), IHF South East Branch Employee of the Year; and Michael Magner, IHF President.
London calling
Pictured at Tourism Ireland's B2B luxury workshop in London were: Jennifer O'Higgins, Tourism Ireland; Amy Patterson, Crindle Bespoke; Simon Gidman, Tourism Ireland; Richard Byrne-Afoullouss, Adams & Butler; David Wardell, Irish National Stud & Gardens; Shane Brett, Ashford Castle; Elaine O’Halloran, Castlemartyr Resort; Mark Rodgers, Landmark Luxury; Jennifer Doyle, Anantara The Marker Dublin; and Mark O’Dwyer, Secret Ireland Escapes.
Aer Lingus launches new routes
Pictured at Cork Airport at the announcement of two new Aer Lingus routes to Bilbao and Bordeaux were (l-r): Jo O'Riordan, Customer Service Agent, Aer Lingus - Cork Airport; Roy O'Driscoll, Deputy Managing Director and Head of Commercial and IT, Cork Airport; Tara Finn, Head of Aviation Business Development & Communications, Cork Airport; and Cliona O'Leary, Customer Service Agent, Aer Lingus - Cork Airport. The two new routes, which will feature in Aer Lingus' 2025 summer schedule from Cork Airport, will operate three-times weekly.
All Wright on the night
The Wright Group has secured seven awards across different end of 2024 competitions. Ronan Galligan was named Chief People Officer of the Year at the Business Post Leadership Excellence Awards. And Wrights Café Bar in Swords, County Dublin, was honoured as the Best Late Night Bar in Ireland at the National Irish Pub Awards. Wright Group, a food and beverage hospitality group in Ireland, operates 18 units including the Marqette at Dublin Airport T1 and Wrights Anglers Rest in County Dublin.
Harte in the right place
Fergal Harte, General Manager of The Kingsley in Cork city has been awarded the title of General Manager of the Year at the 2024 Irish Hospitality Institute Awards, as he celebrated 10 years in the role. Fergal Harte has innovated the offering at The Kingsley since he took on the role of General Manager, and also contributed to the local community through his role as Chair of the IHF Cork Branch from 2020 to 2022.
Mark his words
Dromoland Castle, one of Ireland’s most esteemed and celebrated five-star luxury resorts, has appointed Mark McSorley as its new Resort General Manager for both Dromoland Castle and The Inn at Dromoland. McSorley steps into the role following the distinguished tenure of Mark Nolan after an illustrious 35-year career at the helm of the 500-acre historic estate in County Clare. An alumnus of Shannon College of Hotel Management, McSorley previously worked as General Manager, Hotel and Residences, at the Quinta do Lago Resort in the Algarve. McSorley’s career includes senior leadership roles with Celebrity Cruises, Malmaison and Hotel du Vin as well as Hyatt Hotels.
Industry demands new direction from government
Tourism and hospitality chiefs have called for an immediate change in direction by the next government to address the enormous challenges facing the industry. Industry groups are urging all political parties and TDs to ensure that tourism and hospitality is to fore of policy discussions for the programme for government.
Chief Executives of the Irish Tourism Industry Confederation (ITIC), Restaurants Association of Ireland (RAI), Vintners Federation of Ireland (VFI), Irish Hotels Federation (IHF) and Licensed Vintners Association (LVA) said in a statement:
“Businesses throughout our sector are facing a perfect storm. They are operating under exceptionally tight margins, falling food sales and significant increases in operating costs. A fundamental change in direction is now imperative if we are to stave off what can only be described as a growing commercial crisis facing many businesses. This is of critical importance given the integral role our industry plays within the economy as the country’s largest indigenous employer and a major engine for growth and prosperity.”
Hospitality Harmony
'Beautiful teamwork goes into our design', Aisling Healy and Marie Smyckova, directors at O’Donnell O’Neill Design, talk to H&R Times.
The Leinster Hotel was on a mission to create a new world of class. Owners of the new hotel, located on a corner of Merrion Square in Dublin, wanted to embrace the history of its surroundings: art galleries, design studio, museums. So they partnered with one of Ireland’s most versatile and experienced design firms: O’Donnell O’Neill. Since its establishment in 2001, this firm has excelled in creating iconic hotels, bars, restaurants and entertainment spaces of all sizes. Across an almost quarter century of experience, the studio has refined its skills in architecture, design, visual artistry.
Some of these skills filter down from the top – via founders Graham O’Donnell and AnnMarie O’Neill – but the recruitment of fresh talent helps too. Earlier this year, O’Donnell O’Neill appointed two new directors: Aisling Healy and Marie Smyckova who have been working with O’Donnell O’Neill for a number of years. H&R Times met up with the directors to talk about a few of the studio’s exciting new projects. Hospitality is at the heart of all their work, remarks Aisling. “Even when a client comes to us for a residential or an office job, it's often because they like the look of one of our hospitality projects.”
The Leinster Hotel jet propels this reputation. Dublin’s latest luxury 5-star features 55-bedrooms across four floors - each room features elegant patterns, tactile materials, vibrant artwork and bespoke furniture and fittings. The Jean-Georges Rooftop Bar & Restaurant is situated on the fifth floor with views over Dublin and features 3-meter-high olive trees and hand-painted murals in a terraced area. O’Donnell O’Neill designed the Collins Club
bar on the ground floor, off the lobby as a nod to Georgian glam: dimmed lighting and decadently designed ceilings. The bar, like the rest of the hotel, fits neatly into the property’s Georgian surroundings. The Georgian era was the starting point for the client and the designer alike.
“The Leinster is designed to fit in with the surroundings,” says Marie Smyckova. “The Collins Club fits in with the building’s existing old Georgian windows. We took inspiration from classic materials. There’s a timeless look and feel to the hotel.” Marie Smyckova continues: “Sometimes it is harder to start work with a completely blank canvas. It’s about being in tune with what people feel when they enter a space. Even someone who knows nothing about architecture or interior design can sense a well-designed space”
2024 is not an easy time for owners and operators within the hospitality sector who are faced with accelerated costs of business and lower budgets for new and refurbishment projects. The repercussions of Brexit are still providing a challenge within design and construction. Yet through close collaboration with their clients, O’Donnell O’Neill will make it work.
At the start of any project, the designers weigh up a number of variables. “Location, clientele, budget, environmental factors, are all important considerations when we are building a brief with the client,” explains Aisling. The location of a property such as the Leinster Hotel in Dublin has very different requirements to Wilde by Staycity, at Liverpool Street London, which the studio also designed. The design in Wilde is more modern, echoing “the bohemian spirit” of East London.
But everything begins with a conversation with the client. “We have many conversations with our clients prior to starting the concept because we need to get to the root of what they are looking for,” says Marie. Sometimes the client will know exactly what they want. On other occasions, O’Donnell O’Neill create a draft through talking to everyone from the chef to the general manager. They take into consideration everything from staff uniforms to the menu, in order to craft a bigger visual picture.
Every job is different. For example, Cliste Hospitality commissioned the studio to work closely with them on Voco, Belfast, on the site of a former Radisson Hotel. This hotel had remained unchanged for almost two decades but O’Donnell O’Neill completely re-invented the premises. They installed an illuminated tree in the entrance lobby, repurposed and reupholstered existing lounge furniture and installed new bar areas. The designers refurbished the 120 en-suite guestrooms and replaced an outdated dining room with a stylist Italian-themed restaurant. Voco, Belfast is more than just a refurb: it’s a reimagining, a highquality experience delivered in a cost-effective way.
Sustainability is almost always part of the plan. “We have been very conscious of sustainability over the years in regards to using local supply chains and local suppliers,” says Marie. “We collaborate with loads of artists, signage makers, painters from Ireland.”
The 55 bedrooms in the Leinster feature unique artworks by Irish artists which were commissioned for each room, echoing the creative flair throughout the hotel. “We're really proud of those [artistic] relationships that we've been building for years,” Marie continues. “I think it's reflected in the end result. Beautiful teamwork goes into our design.”
Salvaged material plays a big role in the Leinster’s eco-conscious design thanks to suppliers such as Wilsons Yard, Derry’s Furniture and Pure fitout. “The ceiling in the restaurant upstairs is made of salvaged timber: a sustainable way to save and preserve trees,” says Aisling. Nolan’s Group played their part in providing bespoke tiles and glazing for the hotel’s Collins Club.
Sustainability is also a big part of the makeup at Daata, an Indian restaurant in Blackrock
Email: Email: sales@mcguiganfurniture com sales@mcguiganfurniture com
Website: Website: www mcguiganfurniture com www mcguiganfurniture
Wishing O’Donnell O’Neill Wishing O’Donnell continued success continued success
which O’Donnell O’Neill brought to fruition. The designers used reclaimed wood to craft internal details and sourced items – screens, furniture, artworks, accessories, etc. – from salvage yards. They filled the environment with traditional antiques from Pakistan and India and in collaboration with the client made clever use of found objects. “We reimagined various antiques,” explains Marie Smyckova. “Screens as wall finishes; buckets as basins in the bathrooms. Reusing items is a creative approach to sustainability.”
The brief for Daata was to create a standalone restaurant and bar space for indoor and outdoor dining that celebrates Pakistani and Indian culture. But across all their work, O’Donnell O’Neill are inventive as budgets become squeezed: “We’ve had to think smarter in our design, material and installation choices, while still maintaining a level of design quality.”
O’Donnell O’Neill are not all about €10 million budget projects like the Leinster. Sometimes it’s all about keeping clients on top of their game for a lower price tag. “We have a huge array and vast portfolio of different types of projects,” explains
Aisling. “We're not only working for clients with massive budgets. We're approachable, not intimidating, and we don't just work on the big flashy stuff.”
By way of example, they tell H&R Times about Conlon's Wine Bar in Bray: “A little space that transports you to a different time. The windows and doors were taken out and redesigned under our design direction. The signage outside, the whole shop front, is all encompassing. The character doesn't start and stop with the interior.”
“Getting the right person to design your venue and advise you has a huge impact on commercial viability,” says Aisling. “When things are designed correctly and budget is considered, it will also save you money.” Marie nods: “The most important thing is for people to have an amazing experience when they visit the places we design.”
A designer can make or break any hospitality business. O’Donnell O’Neill, time and time again, have proven their ability to do the former.
Wilton Carpets proudly collaborates with O'Donnell O'Neill Design Associates, crafting bespoke carpets that bring their vision to life.
Elegance, durability, and artistry—woven into every thread
Danny 0044 (0) 7988 920313 dannyheaver@wiltoncarpets.com
Office 0044 (0) 1722 746000 sales@wiltoncarpets.com
wiltoncarpets.com
VOCO HOTEL, BELFAST
VOCO HOTEL, BELFAST
THE LEINSTER HOTEL, DUBLIN
THE LEINSTER HOTEL, DUBLIN
Serving Food service Success
Jennifer Mulvey, Managing Director of Dundalk-based Martin Food Equipment, on putting customers first and driving success in Ireland's foodservice sector.
For Jennifer Mulvey, maintaining a thriving business starts with a few key principles: "Customers are key" and "A good product will stand on its own. You have to promote it and bring it to the forefront. Once it’s proven, it gathers momentum. People talk about that product and encourage others to embrace it."
As Managing Director of Martin Food Equipment, Jennifer is at the helm of a well-established business that has supported Ireland’s foodservice sector since 1991. With over 6,000 customers in its history and a diverse portfolio of world-class foodservice equipment, Martin Food is synonymous with quality and innovation.
Jennifer joined Martin Food in 2024, bringing with her decades of experience in the foodservice and retail industries. Her career began in her family’s business, learning the ropes from her father, who was a pioneer in food production and equipment distribution. This foundation taught her the intricacies of cost management, product innovation, and customer care.
Jennifer’s career has spanned multiple ventures in foodservice, retail, and brand-building. From managing supply chains to spearheading sales, her focus has always been on driving results through strong customer relationships.
At Martin Food Equipment, she found an opportunity to bring her expertise to an established yet evolving company. The Dundalkbased operation, with a team of 60 staff, supplies world-renowned equipment like Henny Penny, Rational, Turbochef, and Carpigiani. It also offers food safety products, disposable packaging solutions, and its own Blizz range of ice cream toppings and sauces.
Under Jennifer’s leadership, the company is
undergoing significant transformation. “We are introducing new technologies and streamlining systems. "My goal is to help our teams leverage technology to work smarter and deliver even better service.” One key initiative is the rollout of Salesforce, set to launch in early 2025, which will enhance customer engagement and operational efficiency.
Martin Food’s success is built on more than just products—it’s about partnerships. The company offers customers a comprehensive suite of services, from menu development and staff training to kitchen management solutions. It employs in-house chefs, a dedicated design team, and 17 engineers to ensure every customer receives exceptional support.
As part of Cross Group, Martin Food is wellpositioned for its next phase of growth. Jennifer is focused on aligning Martin Food with the Groups ambitions while maintaining the company’s strong legacy.
Looking ahead to Catex 2025, Ireland's largest foodservice and hospitality event, Jennifer is excited to showcase Martin Food’s innovations and connect with customers. “Catex is an incredible opportunity to demonstrate our expertise and introduce new solutions to the marketplace. Our knowledge and dedication empower our customers to succeed.”
Throughout her career, Jennifer has remained committed to fostering strong relationships, both within her team and with customers. “It’s all about relationships. Our customers are dealing with a high-end team that understands their business. I’m incredibly proud of the energy and expertise we bring to the table. These are exciting times, and I’m confident we’ll continue to drive Martin Food to new heights.”
Idemquo to quo tet mos erferch icipsunt laboria
IFSA News
IFSA Awards 2025 – Still Time to Enter!
The IFSA Awards are aimed at showcasing the wealth of innovation and technology which our members continually bring to market each year. The theme of The IFSA’s will be “Environmental Sustainability and the Circular Economy” and judging will led by a panel of independent industry experts.
The awards, proudly sponsored by Gas Networks Ireland, will feature products brought to market since December 2023 in the realm of Light and Heavy
The rise in demand for Health &
Functional Drinks
SiSú, Ireland’s 3rd best selling Health & Functional Drinks Brand has a diverse range of plant-based, functional beverages from cold-pressed juices, wellness shots, organic kombucha and plant-based barista milks. There is an increasing demand for health & functional drinks and we are seeing this across all sectors.
In the New Year we especially see a surge in demand for our Cold-Pressed Wellness Shots.
Equipment, Technology-Led Products and Services along with Sustainable Food and Packaging and will also feature an industry nominated National / Local Foodservice Supplier Of The Year.
Winners will be announced and shortlisted products will be displayed at the special showcase area at CATEX2025. Find out more and submit your entry by 10th January here: The IFSA's entry information
These currently come in 4 flavours, with a new Energy Shot being launched in Q1’25. Our shots are cold-pressed meaning the juice is never heat treated ensuring all naturally present vitamins & minerals remain in the juice. We use an innovative technology called HPP that extends the shelf life to 45days from production, all without impacting the taste, colour or nutritional value of the juice.
Our shots are sold across retail, cafes, independent stores, corporates, forecourts and we are also seeing a growing trend across Hotels, being the perfect addition to hotel functions, meeting rooms, wedding packages, spas & gyms.
Our SiSú shots are listed with many foodservice distributors including Sysco, Musgraves & BWG.
Strong Roots®: Revolutionising Operator Menus with Exciting VegFirst Offerings
Strong Roots is revolutionising foodservice menus with five flavour-packed, veg-first SKUs designed for operators. Meeting rising demand for veg-forward dining, this pioneering range effortlessly integrates across all settings – from casual dining to QSR – streamlining and removing menu complexity by creating operationally efficient new formats and putting vegetables proudly at the centre of the plate.
The company’s B-Corp certification highlights their steadfast commitment to a sustainable future. From sustainable sourcing and ecofriendly packaging to carbon neutrality, their efforts align perfectly with foodservice operators embracing eco-conscious practices.
Strong Roots® brings vibrant, veg-first excitement to menus. The mouth-watering
Caterline: Creating Next
At Caterline, we are passionate about sustainable and innovative products. We ensure to source the most intelligent, high-quality, profitable equipment for your business.
Products such as fryers with no need for extraction lending up to 70% reduced pollution, ventless speed ovens that are 10x faster than conventional ovens, and hot holding units that extend the holding time of hot food by up to 50%, maintaining quality and reducing food waste. Our team carry out in-house R&D on the equipment in our test kitchen to ensure this.
We have a food development team that can assist our customers with developing recipes/ sourcing ingredients to meet customer demand and industry trends, while reducing waste and increasing profitability.
As a business, we also practice sustainability with sensor lighting, switching to a hybrid
Pumpkin & Spinach Burger and the flavourpacked Bean & Beet Burger deliver taste and nutrition in every bite. Their versatile range of bites – from vibrant Spinach Bites to zesty Smashed Pea & Lemon Bites – add bold colours and flavours as appetisers or sides. Meanwhile, the crispy, flavoursome Cauliflower Hash Browns elevate brunch, sides, or signature dishes with a creative twist.
Embrace the veg revolution with Strong Roots. Elevate your menu to new heights.
vehicle, digitizing processes in our office, using compostable one-use products in our test kitchen, and reusing plastics, cardboard and pallets from packaging.
If you’re searching for products to enable you to work towards lower emissions for your business, give us a call today on (01) 401 9011 or email sales@caterline.ie
We are exhibiting at Catex 2025 on stand D5, so please do pop in to see us and we’d be delighted to tell you more!
Chasing the Culinary Dream: A young man’s journey pursuing his passion
There has been a sharp decline in the number of students choosing hospitality as a third level qualification. Traditionally, hospitality has been perceived as a transient industry, with predominantly part time or seasonal employees. Many young people work in the industry but do not envisage it as a career Ongoing efforts have been made within the industry to challenge this perception and to promote hospitality as a worthwhile career which offers an abundance of opportunities for further training and career progression.
I recently met with Thomas Edwards, a 23-yearold graduate of Atlantic Technological University. Thomas shared his experiences as a young person embarking on a career in hospitality. We also discussed how his love for cooking began at an early age and how Thomas was able to reignite this passion many years later. Thomas is passionate about his work and his love for all things culinary and he highlights the many benefits of working in the industry.
Where it all began
Firstly, Thomas takes us back to his childhood in Galway, in his kitchen with his parents. “As a kid the only hobby I ever really had was cooking. My mother and father taught me how to cook at an early age and how to make different types of food, how to gather ingredients and how to mix and bake. This was an activity I really enjoyed and was very much interested and observant as a result. I recall watching cooking programs with my dad on TV and this further piqued my interest in cooking. I was amazed at how different dishes could be created with few foods and flavours”.
Thomas was introduced to the world of hospitality at a young age and the industry was integral part of his life Thomas’s father Warren Edwards is Director of VDA Telknot Group for Ireland and the U.K, the largest global leaders in
technology solution in the hospitality industry. Warren has worked in the industry for over 30 years and as a child Thomas accompanied him on my business trips and visited various hotels and as Thomas maintains the industry was ‘ingrained’ in him from childhood. Thomas shares that despite his love for cooking, he never really thought about cheffing as a career choice. Instead, Thomas opted to explore another subject which he had a keen interest in and undertook a degree in History. He hoped to become a history professor, a lecturer or a curator in museums.
The Pandemic – a time to reflect
However, the pandemic hit, and of course change was imminent for many people, including Thomas. “During the pandemic, I had to study and attend lectures online. This was not ideal, but it did give me the time and space to reflect and to restore my passion for cooking. I started looking at cookery shows and videos and began cooking different things that I had never cooked before and experimenting with different combinations of foods and flavours.”
Thomas completed his degree in history, but at this point he knew he wanted to pursue this passion for cooking and decided to strive for a career in the hospitality industry.
Learning the craft
In 2021, Thomas got his first job in as a kitchen porter, and he thoroughly enjoyed his work, the environment and the people. The experience and knowledge he gained in this role was invaluable to his career moving forward
“I kept a very close eye on the chefs and what they were doing, the way they handled food and their hand movements whilst preparing dishes. I was essentially learning the craft through observation. One day one of the chefs came to me and asked me could I help the guys in the kitchen, he then produced a chef's jacket. I was super excited and proud to be asked to take on this role as it was an amazing opportunity for me”
He then moved on to McHugh’s Traditional Pub and Restaurant in front of house, where he had different roles and responsibilities, this too proved very beneficial in terms of customer engagement and people skills. He spent a year and a half at McHugh’s and then got the opportunity to work as a chef at The Oslo Bar and Restaurant in Salthill where he works at present as a Sous Chef.
Culinary School
In 2021, Thomas returned to education and began a culinary degree at the Atlantic Technical University in Galway, where he studied subjects such as food science and technology, first in first out methods and systems and HACCP principles and practices. Such subjects formed the theory element of his course. They also took practical and live service classes and work placement.
“These classes were a fantastic way to get the proper experience, and this really helped when it came to my work placement. For people coming straight from leaving cert it is a fantastic opportunity to experience everything first hand. This rounded experience was hugely beneficial moving forward in my career. For my work I wanted to try something different so I became a Commis Chef at Ashford Castle in County Mayo which is a beautiful place with a fantastic kitchen, and I learned more there than I could ever imagine”
The benefits of working in the industry
Thomas also shared his views on the public perception of working in the industry and acknowledges the need to change this perception “The perception of working in
“THESE CLASSES WERE A FANTASTIC WAY TO GET THE PROPER EXPERIENCE, AND THIS REALLY HELPED WHEN IT CAME TO MY WORK PLACEMENT. FOR PEOPLE COMING STRAIGHT FROM LEAVING CERT IT IS A FANTASTIC OPPORTUNITY TO EXPERIENCE EVERYTHING FIRST HAND. THIS ROUNDED EXPERIENCE WAS HUGELY BENEFICIAL MOVING FORWARD IN MY CAREER."
hospitality needs to be changed. It needs to be more open and inviting. The benefits must be promoted; the benefits of working with customers and guests and the benefits of working with your team. Young people need to get a sense of the team spirit, the camaraderie, and the friendships and connections which can be made in this industry. We also touched on the work life balance in the industry, which has always been a bone of contention between businesses and their employees. “The work life balance is coming into play a lot more recently. For example, in the winter you get shorter hours when it's not as busy and days off are more likely to be together. As chefs we like a social life as well!”
Thomas’s message to young people coming into the industry
I asked Thomas what words of wisdom or advice he would give to other young people who are considering a career in hospitality “I won’t sugar coat, it can be stressful, and it is hard work, but I would urge people to look past this and consider the sense of achievement that this role can bring. I fell in love with it from the first moment I set foot in the kitchen until today. I love my job, and I always have and always try to make people happy. And the best way to make people happy is through food. One thing that can turn a bad day into a good day in an instant is a good plate of food. I love being the one who can provide people with this”
Moving on- End goals
Moving forward Thomas’s dream would be to have his own
restaurant in the Netherlands, his fiancée is Dutch/Irish and they plan to move over there. He fell in love with the Netherlands, the language, culture and of course their traditional foods which can be only described as ‘simple, homely and comforting food with a lot of cheese’
Thomas’s story, the drive, passion and the commitment he has for his work is inspiring.
The key takeaway is an understanding that career paths are not always linear, and diversions will often occur, but if you have a genuine interest and love something so much can be accomplished. His story also illustrates how working environments in the industry can be supportive and embrace career progression.
