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Directory& buyERs guide 2011-2012 INDUSTRY CONTACTS ✛ LEGISLATION GUIDE ✛ PRODUCT & SUPPLIER LISTINGS

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Cover image: The Fitzwilliam Hotel, Dublin This page: Dessert at The Herbert Park Hotel, Dublin

Directory & Buyers Guide 2011-2012 Volume 44, Number 05

INDUSTRY CONTACTS 8 10 11 16 17 18 20 22

Tourism Ireland Fรกilte Ireland Organisations & Associations Travel Ports Marketing Groups Government Departments City & County Councils Enterprise Boards

BUYERS GUIDE 26 33 39 40 45 46 47 48

Company Index Brand Index Food Suppliers Catering Equipment Suppliers Design & Build Suppliers Health & Safety Suppliers Bar Equipment & Drink Suppliers Services

LEGISLATION 52 59 67 68 70 74

Food Liquor Licensing Equal Status Health & Safety Employment Environmental

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LAW

One Pico, Dublin

The Industry at Your Fingertips Never has it been more important to make savvy buying decisions, to network within your industry and with trade organisations, and to keep abreast of your legislative requirements. Indeed, if the last few years have taught us anything it’s that you need to keep atop of trends and developments in industry to keep ahead in business today. To help you do so, Hotel & Catering Review returns with its Annual Directory & Buyers Guide, providing you with a comprehensive guide to the industry and its suppliers. From our Who’s Who of industry representatives to our brand index and supplier products, we have a list of who you need to talk to in business. Once again, as we return for the 29th year with the Directory, we also include an expansive guide to legislation governing the sector. The Hotel & Catering Review Directory & Buyers Guide will provide you with a vital tool for doing business in Ireland today.

EDITORIAL Our editor, Sarah Grennan, can be reached at t: 01 214 7920 or e: s.grennan@jemma.ie. She is always happy to hear your news, views and feedback. ADVERTISING If you have any advertising queries please contact our commercial manager, Gavin Cassidy at g.cassify@jemma.ie or via the number above. SUBSCRIPTIONS To subscribe to Hotel & Catering Review securely online visit hotelandcateringreview.ie or contact our subscriptions team at 01 214 7920. EVENTS For queries about the Hotel & Catering Review Gold Medal Awards please contact Nicola Hickey at n.hickey@jemma.ie or at the number above.

The Hotel & Catering Review Team:

EDITOR Sarah Grennan COMMERCIAL MANAGER Gavin Cassidy DESIGNER Jeannie Swan PRODUCTION Jim Heron CIRCULATION & EVENTS Nicola Hickey, Josie Keane ADMINISTRATION Marian Donohoe MANAGING DIRECTOR Simon Grennan CHAIRMAN Frank Grennan HOTEL & CATERING REVIEW is published by JEMMA PUBLICATIONS, Broom House, 65 Mulgrave Street, Dun Laoghaire,

Co Dublin t: 01 214 7920 f: 01 214 7950 e: sales@jemma.ie w: www.hotelandcateringreview.ie, www.jemma.ie

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ISSN: 0332-4400

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

IN GOOD HANDS SINCE 1934

11 4 5 12 6 13

1. Monagh 2. Kings 3. Beckett 4. Celtic 5. Antique 6. Anna Livia 7. Jesmond 8. Dubarry 9. Baroda 10. Rattail 11. Grecian 12. Empire 13. Old English 14. Harley 15. Chester

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W W W. N E W B R I D G E S I LV E RWA R E . C O M

Whoâ&#x20AC;&#x2122;s Who 08 Tourism Ireland 10 FĂĄilte Ireland 11 Industry Organisations & Associations 16 Travel Ports 18 Government Departments 20 Councils 22 Enterprise Boards 24 Marketing Groups

Please note, changes to personnel etc may occur during the year.

TOURISM AGENCIES

Tourism Ireland Tourism Ireland is responsible for marketing the island of Ireland overseas as a holiday and business tourism destination. The organisation has the twin goals of promoting increased tourism to the island of Ireland and of supporting the tourism industry in Northern Ireland to reach its potential. It engages in strategic destination marketing on a worldwide basis to achieve these goals. The organisation also influences product quality and service by providing intelligence from its research into consumer and industry trends in overseas markets. Tourism Ireland undertakes regional and product marketing and promotional activities on behalf of Fáilte Ireland and the Northern Ireland Tourist Board through its overseas market offices.

Niall Gibbons

Chief Executive: Niall Gibbons Chairperson: Ann Riordan Vice Chairperson: Ciara Boyle Director of Corporate Services and Policy: Shane Clarke Director of Markets: Simon Gregory Central Marketing Director: Mark Henry

Corporate & Industry Communications

Head of Corporate and Industry Communications: Margaret O’Reilly Head of Strategy, Development and Insights: Peter Nash

Marketing Communications

Head of Marketing Communications: Brian Twomey Head of Customer Engagement and eMarketing: Brian Harte Head of Co-operative Marketing: Siobhán McManamy Ann Riordan

Northern Ireland

Head of Northern Ireland and Product Liaison: Aubrey Irwin

Media

Media and Public Relations Manager: Sinéad Grace

IRELAND

Overseas Offices

Dublin 5th Floor, Bishop’s Square Redmond’s Hill Dublin 2 T: 01 476 3400 F: 01 476 3666 E: corporate.dublin@tourismireland.com Corporate Website: www.tourismireland.com Consumer Website: www.discoverireland.com

BRITAIN

Coleraine Beresford House 2 Beresford Road Coleraine, BT52 1GE T: 028 7035 9200 F: 028 7032 6932 E: corporate.coleraine@tourismireland.com

London Nations House 103 Wigmore Street London W1U 1QS T: +44 207 518 0800 F: +44 207 493 9065 E: corporate.london@tourismireland.com Glasgow 7th Floor, James Miller House 98 West George Street Glasgow G2 1PJ T: +44 141 572 4030 F: +44 141 572 4033 E: corporate.glasgow@tourismireland.com

NORTH AMERICA

USA 345 Park Avenue, 17th Floor New York NY 10154 T: +1 212 418 0800 F: +1 212 371 9052 E: corporate.usa@tourismireland.com CANADA 2 Bloor Street West Suite 3403 Toronto M4W 3E2 T: +1 416 925 6368 F: +1 416 925 6033 E: corporate.canada@tourismireland.com

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

TOURISM AGENCIES SWITZERLAND Badenerstrasse 15 CH-8004 Zurich T: +41 44 286 99 14 F: +41 44 286 99 37 E: pdroz@tourismireland.com

EUROPE

AUSTRIA Argentinierstrasse 2/4 1040 Vienna T: +43 1 581 8922 70 F: +43 1 585 36 30 88 E: skorb@tourismireland.com BELGIUM Louizalaan 66 Avenue Louise 1050 Brussels T: +32 2 643 21 21 F: +32 2 642 98 51 E: corporate.belgium@tourismireland.com FRANCE 33 rue de Miromesnil 75008 Paris T: +33 1 53 43 12 35 F: +33 1 47 42 01 64 E: corporate.france@tourismireland.com GERMANY Gutleutstrasse 32 60329 Frankfurt am Main T: +49 69 923 1850 F: +49 69 923 18588 E: corporate.germany@tourismireland.com ITALY Piazzale Cantore no 4 20123 Milano T: +39 02 58 1773 F: +39 02 58 1773 09 E: corporate.italy@tourismireland.com THE NETHERLANDS Spuistraat 104 1012 VA Amsterdam T: +31 20 6206050 F: +31 20 6208089 E: corporate.netherlands@tourismireland.com NORDIC REGION – Denmark, Sweden, Norway, Finland Store Kongensgade 3, 1 DK-1264 Copenhagen K Denmark T: +45 33 15 80 45 F: +45 33 32 44 01 E: info.nordic@tourismireland.com

AUSTRALIA & DEVELOPING MARKETS

AUSTRALIA Level 5 36 Carrington Street Sydney NSW 2000 T: +61 2 9299 6177 F: +61 2 9299 6323 E: corporate.australia@tourismireland.com NEW ZEALAND Level 7, Citibank Building 23 Customs Street East Auckland 1010 T: +64 9 977 2255 F: +64 9 977 2256 E: corporate.newzealand@tourismireland.com

Mumbai 400 005 T: +91 22 329 61624 F: +91 22 221 80489 E: hfraser@tourismireland.com JAPAN International Place 26-3 Sanei-cho Shinjuku-ku Tokyo 160-0008 T: +81 3 5367 6525 F: +81 3 5363 1118 E: hsapir@tourismireland.com SOUTH AFRICA Development Promotions 62 Hume Road Dunkeld PO Box 30615 Braamfontein 2017 Johannesburg South Africa T: + 27 11 442 0824 F: + 27 11 442 0821 E: tourismireland@dpgsa.co.za

NOTES

ASIA HUB PO Box 262746 1st Floor, Jafza 18 & 19 Jebel Ali Free Zone Dubai United Arab Emirates T: +971 4813 7819 F: +971 4813 7814 E: info.asia@tourismireland.com CHINA Suite 728 Shanghai Centre 1376 Nanjing Road West Shanghai 200040 P.R. China T: +86 21 627 98788 F: +86 21 627 98789 E: sli@tourismireland.com

POLAND Kramarska 1/7 61-765 Poznań T: +48 61 855 32 26 F: +48 61 510 067 325 E: jschramm@tourismireland.com

GCC Gulf Reps Ltd Mezzanine Level, Dnata Travel Centre Building Sh Zayed Road PO Box 75142 Dubai, U.A.E. T: +971 431 66170 F: +971 4 31 66565 E: aiveen@tourismireland.ae

SPAIN Paseo de la Castellana 46, 3a Planta 28046 Madrid T: +34 91 577 5458 F: +34 91 577 6934 E: info.es@tourismireland.com

INDIA Beautiful Planet Grants Building Annexure Office No. 46, 1st Floor Opposite Strand Cinema Colaba

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

TOURISM AGENCIES

Fáilte Ireland

Shaun Quinn

Fáilte Ireland, the National Tourism Development Authority, was established in 2003 to guide and promote tourism as a leading indigenous component of the Irish economy. The tourism and hospitality industry employs an estimated 200,000 people and generates more than e6bn in revenue a year. Fáilte Ireland in 2010 and 2011 will work to develop a competitive and profitable tourism industry in the following key areas: • Enterprise Development: Working directly with industry and with key stakeholders across all areas, including providing business supports and marketing initiatives to Irish tourism enterprises. • Market Development: Developing consumer, trade and visitor engagement through our home holiday campaign, overseas promotions, business tourism, sporting and cultural events and tourist information. • Strategic Development: Leading the development of tourism, with a focus on investing in people (education), place (environmental advice), product (leisure and hospitality development and capital investment) and policy issues (research and advocacy). An outline of the supports and services provided by Fáilte Ireland, Your Guide to Fáilte Ireland Services, is available to download at www.failteireland.ie Chief Executive: Shaun Quinn Chair of Fáilte Ireland Authority: Redmond O’Donoghue

Directors:

Strategic Development: Aidan Pender Enterprise Development: Paul Keeley Market Development: John Concannon Corporate Development: Deirdre O’Keeffe Redmond O’Donoghue

Head of Communications: Alex Connolly The Fáilte Ireland Authority (board) comprises a chairperson and 12 members. A full list can be found on www.failteireland.ie

Fáilte Ireland Dublin

(Dublin) 88-95 Amiens Street Dublin 1 T: 01 88 47700/1890 525 525 F: 01 855 6821 E: info@failteireland.ie W: www.failteireland.ie

Fáilte Ireland South East

(Carlow, Kilkenny, South Tipperary, Waterford and Wexford) 4th floor Wallace House Maritana Gate Canada Street Waterford T: 051 312 700 F: 051 312 710 W: www.discoverireland.ie/southeast

Fáilte Ireland South West

Fáilte Ireland North West

(Cork and Kerry) Áras Fáilte Grand Parade Cork T: 021 4255 100 F: 021 4255 199 W: www.discoverireland.ie/southwest

(Donegal, Leitrim, and Sligo) Áras Reddan Temple Street Sligo T: (071) 916 1201 F: (071) 916 0360 W: www.discoverieland.ie/northwest

Fáilte Ireland West & MidWest

Fáilte Ireland East & Midlands

(Galway, Mayo and Roscommon, South Offaly, North Tipperary, Clare, Limerick) Áras Fáilte Forster Street Galway T: 091 537 700 F: 091 537 733 W: www.discoverireland.ie/west

(Cavan, Kildare, Laois, Longford, Louth, Meath, Monaghan, North Offaly, Westmeath and Wicklow) Dublin Road Mullingar Co Westmeath T: 044 934 8761 F: 044 934 0413 W: www.discoverieland.ie/eastcoast

10 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

INDUSTRY CONTACTS

ORGANISATIONS & ASSOCIATIONS An Óige Irish Youth Hostel Association

Bartenders Association of Ireland

104 Calderwood Road Griffith Avenue Dublin 9 T: 087 791 2262 E: baipresident@gmail.com W: www.bartender.ie

61 Mountjoy Street Dublin 7 T: 01 830 4555 E: mailbox@anoige.ie W: www.anoige.ie

Chief Executive: David Owens President: Norman Campion

President: Declan Byrne

Association of Approved Tourist Guides of Ireland

Catering Equipment Association Confederation House 84-86 Lower Baggot St Dublin 2

PO Box 6156 Dublin 4 E: president@aatgi.ie W: www.tourguides.ie

CEA Executive: Neil McGowan T: 01 6051669 E: neil.mcgowan@ibec.ie W: www.cea.ie

President: Barbara Hunter

Association of Irish Contract Caterers

Chairperson: Julie Morrissey Stephens Catering Equipment Co Ltd T: 01 5052505 E: juliem@stephenscatering.ie

Carroll Food Services 4 Thorncastle Street Ringsend, Dublin 4 T: 01 668 6095

Vice Chairperson: Larry Smith Calor Teoranta T: 01 4505000 E: larry.smith@calorgas.ie

Chairman: Kenneth Carroll

Association of Irish Professional Conference Organisers

T: 01 648 6103 F: 01 648 6109 E: info@aipco.ie W: www.aipco.ie

Chairman & Treasurer: Nicola McGrane Vice Chair: Jean Evans Secretary: Marina Finn

B&B Ireland

Belleek Road Ballyshannon Co Donegal T: 071 98 22222 E: admin@bandbireland.com W: www.bandbireland.com Chief Executive: Helena Healy Chairperson: Margaret Cahill

Secretary: Liam Mongey T: 01 4240600 / 087 126 9284 E: liammongey@cea.ie

T: 0868178841 E: derekgcaswell@gmail.com Patrick Clement Pallas Foods Ltd T: 069 20400 E: patrick-clement@pallasfoods.eu Sean Martin Bunzl McLaughlin Ltd T: 028 37511999 E: s.martin@tmclaughlin.com Jim Corbett Bewleys Ltd T: 01 8160690 E: jcorbett@bewleys.ie

Catering Management Association of Ireland President: Margaret Kenny, Catering Manager, James Connolly Memorial Hospital, Blanchardstown, Dublin 15 T: 01 646 5157 E: president@cmai.ie margaret.kenny@hse.ie

Vice President: Ann Casey, Catering Officer, Mercy Hospital, Granville Place, Cork T: 052 67357 E: vice-president@cmai.ie

Treasurer: John Walsh T: 01 202 0774 E: johnwalsh@cea.ie

Honorary Secretary: Mary Moriarty, Catering Manager, c/o Mary Lynch’s Bar, Kneadsbridge, Coralstown, Mullingar, Co. Westmeath T: 085 1036667 E: secretary@cmai.ie

Management Committee: Michael Flannery Michael Flannery Catering Supplies Ltd T: 01 8428888 E: info@mflannery.com

Treasurer: Mary Dowling, Catering Manager, Barossa, Ten Acre, Kilrane, Rosslare Harbour, Co Wexford E: treasurer@cmai.ie maryb.dowling1@.hse.ie

Drewry Pearson Marco Beverage Ltd T: 01 2952674 E: drewry@marco.ie

PRO: Helena O’Brien, Catering Manager, St Stephen’s Hospital, Glanmire, Co Cork T: 021 485 8538 E: pro@cmai.ie or helena.obrien@hse.ie

Anthony Cooney Autobar Vending Ltd T: 01 6434160 E: anthony.cooney@autobar.com Derek Caswell Brake Bros Ltd

Committee: Michael Flannery Kay Fleming, Catering Manager, Beaumont Hospital, Dublin 9 E: kathleenfleming@beaumont.ie 8

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 11

INDUSTRY CONTACTS Mary Flynn, Catering Manager, Kevin Street, Dublin 8 E: maryflynn2@beaumont.ie Emer Bent, Patient Food Services Manager, AMNCH, Tallaght, Dublin 24 E: emer.bent@amnch.ie Declan Belton, Catering Manager, St Mary’s Hospital, Phoenix Park, Dublin 20 E: declan.belton@hse.ie Donncha Walsh, Assistant Governor, Irish Prison Service, IDA Business Park, Ballinalee Road, Longford E: drwalsh@irishprisons.ie Ailish Doyle, Catering Manager, Our Lady’s Hospice, Harold’s Cross, Dublin 6W E: adoyle@LH.ie

Coach Tourism & Transport Council of Ireland

6th Floor, O’Connell Bridge House, D’Olier Street, Dublin 2 T: 086 020 9727 E: gerry@cttc.ie W: www.cttc.ie Chief Executive: Gerry Mullins

Environmental Health Officers’ Association

Heraghty House 4 Carlton Tce Novara Ave Bray Co Wicklow T: 01 276 1211 E: info@ehoa.ie W: www.ehoa.ie

Chairman: Shane Keane Deputy Chairman: Caitriona Stack Honorary Treasurer: Noel Donnelly Honorary Secretary: Jennifer Shorten Public Relations Officer: Lisa Fitzpatrick

Dublin Tourism

Tourism Centre Suffolk Street Dublin 2 T: 01 605 7700 W: www.visitdublin.com, trade.visitdublin.com, www.dublinconventionbureau.com Tourist Information: 01 437 0969 Chief Executive: Paul Hayden E: cx@dublintourism.ie Head of Marketing & Development: Ciara Sugrue

E: csugrue@dublintourism.ie

Drinks Industry Group of Ireland c/o Licensed Vintners Association Anglesea House Anglesea Road Ballsbridge Dublin 4 T: 01 668 0215 W: www.drinksindustry.ie

Chairman: Keiran Tobin Honorary Secretary: Donall O’Keeffe

Euro-Toques Ireland

11 Bridge Court City Gate St Augustine Street Dublin 8 T: 01 677 9995 E: info@euro-toques.ie W: www.euro-toques.ie

Secretary General: Ruth Hegarty Commissioner-General: Gearoid Lynch, The Olde Post Inn, Cloverhill, Co Cavan Founder Member/Commissioner: Myrtle Allen, Ballymaloe House, Shanagarry, Midleton, Co Cork Commissioners: Lorcan Cribbin, 19 St Patrick’s Villas, Ringsend, Dublin 4 Ross Lewis, Chapter One Restaurant, 18-19 Parnell Square, Dublin 1 Kevin Arundel, The Chop House, 2 Shelbourne Road, Dublin 4 Wade Murphy, The Lodge at Doonbeg, Doonbeg, Co Clare Feargal O’Donnell, The Fatted Calf, Pearsons Brook, Glasson, Co Westmeath Stephen Gibson, Pichet Restaurant, 14/15 Trinity Street, Dublin 2

Food & Drink Industry Ireland Confederation House 84-86 Lower Baggot Street Dublin 2 T: 01 605 1621 W: www.fdii.ie Director: Paul Kelly

Hospitality Sales and Marketing Association International (HSMAI) Ireland Chapter

Acting Chairperson: Alex Gibson DIT E: agibson@dit.ie

Council: Stephen Williams Avvio T: 061 335 680 E: stephen.williams@avvio.com Ciaran Delaney Meetingsbooker.com T: 01 443 4632 E: ciaran@meetings booker.com Michelle Conaghan Avvio T: 061 335 680 E: michelle.conaghan@avvio.com Adrian Sherry Bewleys/Moran Hotels T: 01 459 3650 E: ASherry@moranhotels.com Cyril McAree Hotel & Restaurant Times E: Cyril@hotelandrestauranttimes.ie Aisling Purcell Independent News & Media E: Aisling7115@gmail.com Sara Farrell Watership House Hotel E: sara@watersidehousehotel.ie Tim Magee Host PR T: 01 855 8500 E: tim@hostpr.ie

Irish Accomodation Services Institute W: www.iasi.ie

President: Ines Guerra, Carlton Hotel Dublin Airport T: 087 645 2867 E: iguerra@carlton.ie Vice President: Mary Flannery, Ashford Castle T: 087 633 1773 E: housekeeping@ashford.ie Secretaries: Josephine Ryan, Red Cow Moran Hotel T: 087 231 2262 E: RCAccommodation@moranhotels.com Ingrid McGovern, Stewarts T: 087 7716374 E: Ingrid.brett@stewartscare.ie Treasurers: Louise O’Sullivan, Moran Silver Springs Hotel T: 085 840 5828 E: silverspringsHK@moranhotels.com Kathleen Heraghty,

12 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

INDUSTRY CONTACTS Inishboffin House Hotel T: 086 809 5741 E: kathleenheraghty74@hotmail.com Membership: Catherine Cerna, Carlton Hotel Kinsale T: 087 297 9599 E: ccerna@carlton.ie Hannah Duignan, Lough Rynn Castle Hotel T: 071 963 2700 E: Hduignan@hanlycastle.com

Irish Golf & Club Managers’ Association

c/o The Stephen’s Green Hibernian Club 9 St Stephen’s Green Dublin 2 W: www.igcma.com President: Hilary Madden T: 021 484 1376 E: manager@monkstowngolfclub.com PRO: Ray Mooney T: 01 677 4744 E: ray@sghc.ie

Angela Kennedy, All Hospitality Training T: 085 119 0042 E: Akennedy4@eircom.net

Irish Guild of Sommeliers

Sponsorship: Pauline Rogan, Carlton Millrace Hotel T: 086 813 7911 E: progan@carlton.ie

President: Mary O’Callaghan T: 087 273 1344 E: mary.ocallaghan1@ireland.com

Trish Collins, Willow Park School T: 087 317 5874 E: acom@willowparkschool.ie Marian Murnane, Armada Hotel T: 065 707 9000 E: marian@armadahotel.com Newsletter: Murali Dharan, Lyrath Estate Hotel T: 087 296 8828 E: murali@lyrath.com Public Relations: Rita Kilroy, Ecolab T: 087 635 0873 E: Rita.kilroy@ecolab.com

IBEC

Confederation House 84-86 Lower Baggot Street Dublin 2 T: 01 605 1500 E: info@ibec.ie W: www.ibec.ie

W: www.irishguildofsommeliers.ie

Trade President: Barry Geoghegan Treasurer: Joan Dempsey Secretary: Andrew O’Gorman 104 Calderwood Rd, Griffith Ave, Dublin 9 T: 087 791 2262 E: ogorman.andy@gmail.com Trustees: John Merry, Emmet Fitzgerald Council Members: Catherine Griffith, Harriet Connolly, James Tighe, James Murphy, Liam Campbell, Oliver Murtagh, Gerry Kennedy, John Rigby, Franklin Fernandez

Irish Hospitality Institute

8 Herbert Lane Dublin 2 T: 01 662 4790 F: 01 662 4789 E: info@ihi.ie W: www.ihi.ie

President: Fergal O’Connell FIHI, Fitzwilliam Hotel Deputy President: Nicky Logue MIHI, Fitzpatrick Castle Hotel Chief Executive: Natasha Kinsella FIHI Chairperson of College of Fellows: Douglas Jordan FIHI Chairperson Young IHI: John Carty MIHI Company Secretary: Brian Fahy FIHI, Action Recruitment Treasurer: Matthius Muller FIHI, Abbeycourt Hotel Events Executive: Lyndsey Campbell National Council Maurice Bergin FIHI, HSC Ltd Colm Brehany MIHI, Fáilte Ireland Clem Ryan MIHI, Dublin Institute of Technology Clare McLeod MIHI, Tourism Ireland Aidan Ryan MIHI, The Royal Marine Hotel Yvonne Brady MIHI, Hilton Hotels Ireland Michael Stapleton MIHI, Radisson Hotel, Golden Lane Andrew Henning MIHI, The Westin Hotel Ciaran Murtagh MIHI, Slieve Donard Hotel Deborah O’Hanlon MIHI, Shannon College of Hotel Management Sharon Power, Netaffinity Charlie Sheil MIHI, The Gibson Hotel Anne O’Regan MIHI, PREM Group Fiacra Nagle MIHI, Compass Group UK & Ireland 8

Director General: Danny McCoy

Irish Caravan & Camping Council

Kilshanny Mitchelstown Co Cork T: 025 41895 E: info@camping-ireland.ie W: www.camping-ireland.ie

Chairperson: Niamh D’Arcy Secretary: Aideen Flynn Treasurer: Joe Kenneally

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 13

INDUSTRY CONTACTS Irish Hotels Federation

13 Northbrook Road Dublin 6 T: 01 497 6459 F: 01 497 4613 E: info@ihf.ie W: www.ihf.ie www.irelandhotels.com Chief Executive: Tim Fenn IHF Staff: Anne Lee, Lisa Kearney, Nuala McLoughlin, Miriam Young, Keith Browning, Sorcha Dempsey, Lorraine Duffy, Stephanie Howard, Joy Bradley

Midlands Chairperson: Joe O’Brien Representative: Matt O’Connor

Chief Executive: Lisa Kennedy Chairman: Dick Bourke

Mourne/Boyne/Lakes Chairperson: Aogan Dunne Representative: Rory Scott

Irish Tourist Industry Confederation

Shannon Chairperson: Michael Vaughan Representative: Donnacha Hurley Sligo/Leitrim/North Roscommon Chairperson: Fergus O’Donovan Representative: Ciaran Reidy

National Council 2011 President: Paul Gallagher Vice Presidents: John Raftery, Michael Vaughan Honorary Treasurer: Stephen McNally Past Presidents: Matthew Ryan, Annette Devine, Richard Bourke, Jim Murphy, Mary Fitzgerald

South East Chairperson: Bette-Marie Burger Smit Representative: Aidan Quirke

Elected Members: Martin Cassidy Martin Mangan Terry McCoy Colm Neville Joe Dolan Tony Walker John Ryan Pat Chawke

35 Harcourt Street Dublin 2 T: 01 478 8000 E: info@inia.ie W: www.inia.ie

Wicklow Chairperson: Cormac O’Sullivan

Irish Nightclub Industry Association

Chief Executive: Barry O’Sullivan

Irish Self-Catering Federation

Co-opted Members: Conor O’Kane Damian Lynch Andrew Phelan Paul Keenan

Arklow, Co Wicklow T: 0818 300 186 E: info@iscf.ie W: www.iscf.ie

Branch Representatives:

Chairman: John O’Connell Treasurer: Michael Brennan

Cork Chairperson: Donagh Davern Representative: Aaron Mansworth Donegal Chairperson: Michael Naughton Representative: Margaret Jackson Dublin Chairperson: Neil Lane Representative: Denyse Campbell Galway Chairperson: Paul Gill Representative: Brian Bourke Kerry Chairperson: Conor O’Connell Representative: Nicola Duggan Mayo Chairperson: Fergal Ryan Representative: Darren Madden

Irish Small & Medium Enterprise Association (ISME)

17 Kildare Street Dublin 2 T: 01 662 2755 E: info@isme.ie W: www.isme.ie

Chief Executive: Mark Fielding

Irish Tourist Assistance Service

Monday-Friday 6-7 Hanover Street East Dublin 2 Weekend & Public Holidays Store Street Garda Station Dublin 2 T: 1890 365 700 E: info@itas.ie W: www.itas.ie

Ground Floor Unit 5 Sandyford Office Park Dublin 18 T: 01 293 4950 E: itic@eircom.net W: www.itic.ie

Chairman: John Healy Chief Executive: Eamonn McKeon Members: Aer Lingus, Association of Approved Tourist Guides of Ireland (Associate Member), B&B Ireland, Car Rental Council of Ireland, CIE Tours International, Coach Tourism & Transport Council, Dublin Airport Authority, Dublin Institute of Technology, Dublin Port Company, Dublin Tourism, Fáilte Ireland, Guinness Storehouse, Heritage Ireland (Associate Member), House of Waterford Crystal, Ireland’s Blue Book (Associate Member), Irish Caravan & Camping Council, Irish Ferries, Irish Heritage Trust, Irish Hotels Federation, Irish Marine Federation/IBRA, Irish Self Catering Federation, Irish Tour Operators Association, Jameson Visitor Centres (Associate Member), Northern Ireland Tourist Board, OPW/Heritage Services, Restaurants Association of Ireland, Shannon Development, Stena Line, Tourism Ireland, Vintners’ Federation of Ireland

Irish Travel Agents Association

4th Floor 8-9 Westmoreland Street Dublin 2 T: 01 417 9696 E: info@itaa.ie W: www.itaa.ie

Chief Executive: Pat Dawson

Incoming Tour Operators Association

PO Box 65 Bray Co Wicklow T: 01 286 1113 F: 01 286 1107 W: www.irishtouroperators.com E: info@itoa-ireland.com

Chief Executive: Ruth Andrews

14 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

INDUSTRY CONTACTS Licensed Vintners Association

Northern Ireland Tourist Board

Anglesea House Anglesea Road Ballsbridge Dublin 4 T: 01 668 0215 E: admin@lva.ie W: www.lva.ie

St Anne’s Court, 59 North Street Belfast BT1 1NB T: +44 (0)28 9023 1221 W: www.nitb.com

Chairman: Howard Hastings Chief Executive: Alan Clarke Chief Operating Officer: Kathryn Thompson Director of Product Development: Siobhan McCauley Director of Corporate Development: Laura Harvey Director of Organisational Development & Human Resources: Louise Kearney Director of Business Development: Robert Cully Director of Marketing & Events: Susie McCullough

Chief Executive: Donall O’Keeffe Chairman: Enda Keogh

The National Hygiene Partnership

Abbey Court Block B Lower Abbey Street Dublin 1 T: 01 448 0614 E: info@nhp.ie W: www.nhp.ie

Independent Chairman: Denis Tucker Trustees: Ray Ellard, Food Safety Authority of Ireland T: 01 817 1300 E: rellard@fsai.ie Natasha Kinsella, Irish Hospitality Institute T: 01 662 4790 E: info@ihi.ie Partner Organisations: Fáilte Ireland, National Standards Authority of Ireland, Food Safety Authority of Ireland, Irish Hospitality Institute, Excellence Ireland Quality Association, The Sea-Fisheries Protection Authority/An t-Údarás um Choisaint Iascaigh Mhara,Teagasc, The Environmental Health Officers Association, Restaurants Association of Ireland, Food Safety Professionals Association, Catering Management Association, Good Food Ireland Vintners Federation of Ireland Associate Member Organisations: Safefood, Irish Hotels Federation

Northern Ireland Hotels Federation

The McCune Building 1 Shore Road Belfast BT15 3PG T: +44 (0)28 9077 6635 E: office@nihf.co.uk W: www.nihf.co.uk

President: James McGinn Chief Executive: Janice Gault Office Director: John Stuart Project Executive: Nicola Daly

The Panel of Chefs of Ireland

c/o CEA Confederation House 84-86 Leeson Street Dublin 2 E: PROCHEFIRELAND@gmail.com W: www.panelofchefsireland.com National President: Eoin Mc Donnell E: eoininwestport@hotmail.com National Treasurer: Liam Hore E: lhore@eircom.net National Secretary: Patrick Brady E: patrick.brady@eu.effem.com National Membership Officer: Carl Opperman E: oppermanncarl@yahoo.ie National PRO & Marketing: Brendan O’Neill E: bren_oneill @hotmail.com National Culinary Team Manager & Regional Director: Michael Egan E: michaelmegan@hotmail.com Regional Director: Sylvester Dolan E: thelchef@eircom.net National Culinary Team Captain: Kwanghi Chan E: kwanghic@yahoo.com National Culinary Junior Team Coach: George Smith E: george.smith@dit.ie

Quick Service Food Alliance

37 Cook St Cork City T: 021 427 9138 E: info@qsfa.ie W: www.qsfa.ie

Chairman: John Grace T: 087 298 8619

Restaurants Association of Ireland

11 Bridge Court City Gate St Augustine Street Dublin 8 T: 01 677 9901 E: info@rai.ie W: www.rai.ie

President: Brian Fallon Vice President: Erik Robson Chief Executive: Adrian Cummins Council 2011: Brian Fallon, Fallon’s of Kilcullen Paul Cadden, Saba Erik Robson, Ely Wine Bar Angela Davis, Yeats Tavern Padraig Og Gallagher, Gallaghers Boxty House Trevor McCarthy, The Stephouse Hotel Gina Murphy, Hugo’s Restaurant Michael Ryan, Isaac’s Restaurant Sinead Lambert Barosso, Sol Rio Restaurant Julie Cox, Beaufield Mews Restaurant Padraic Frawley, Aubar’s Bar & Restaurant Paula Moran, Sirocco’s Aoife Healy, Ella Fergus O’Halloran, The Twelve Hotel Adrian O’Sullivan, The Tankard Pat O’Leary, Wok & Roll Ray Mooney, Stephen’s Green Hibernian Club Paul Byrne, Zuni Anthony Gray, Trá Bán Branch Chairpersons North Eastern Aoife Healy Western Fergus O’Halloran Kerry Adrian O’Sullivan Midlands Paula Moran Cork Pat O’Leary Dublin Padraig Og Gallagher Northwest Angela Davis Southeast Paul Byrne Midwest Padraic Frawley 8

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 15

INDUSTRY CONTACTS SKAL International Ireland

Margaret Cronin, Specialised Travel Services, 80 Carysfort Avenue, Blackrock, Co. Dublin T: 01 278 2677 E: margaret.cronin@specialireland.com Tom O’Dwyer, Ardilaun House Hotel, Taylor’s Hill, Galway T: 091 521 433 E: skalnational@eircom.net National Officers: President: Margaret Cronin (Dublin) Vice President: Tom O’Dwyer (Galway) Secretary: Tom O’Dwyer (Galway) Treasurer: Joe Collins (Dublin) PRO: Frank Corr (Dublin) Membership Development Officer: Angela Dillon (Dublin) International Councillor: Douglas Jordan (Dublin) Club Presidents: Dublin: Michael Byrne Galway: Dan Murphy Kerry: Jason Clifford Shannon: Miriam Flynn Cork: Norina O’Callaghan Mayo: Barney Clarke North West: Rosaleen Maher Lakelands: Ray Byrne

Small Firms Association

Confederation House 84-86 Lower Baggot Street Dublin 2 T: 01 605 1500 E: info@sfa.ie W: www.sfa.ie Director: Patricia Callan

Speciality Coffee Association of Europe Ireland c/o Marco Beverage Systems Unit 63D Heather Road Sandyford Industrial Estate, Dublin 18

T: 087 931 0116 E: jackie@espressosense.ie

Societe Les Clefs D’Or

President: Martin Mulholland, Europa Hotel, Belfast E: martinmulholland91@ yahoo.co.uk Vice-President (President d’honneur-Comite des Sages): Denis O’Brien, The Shelbourne Hotel E: concierge@renaissancehotels. com Assistant Secretary: Ankur Bagga, Clontarf Castle E: concierge@clontarfcastle.ie, anchorbagga@aol.com Treasurer: Paul Fitzsimons, The Burlington Hotel E: pfitzsimons@ burlingtonhotel.ie International Delegate: Robbie Devine, The Fitzwilliam Hotel E: rdevine@fitzwilliamhotel. com Southern Provincial Delegate: Pat Prior, Carlton Castletroy Hotel E: patrickprior2001@yahoo. com Northern Provincial Delegate: Jamie Downey, Slieve Donard Hotel E: jamiedowney2004@yahoo. com

Vintners Federation of Ireland

VFI House Castleside Drive Rathfarnham Dublin 14 T: 01 492 3400 E: enquiries@vintners.ie W: www.vfi.ie Chief Executive: Padraig Cribben President: Gerry Mellet

Travel Ports Irish Aviation Authority T: 01 671 8655 W: www.iaa.ie

Airports Belfast City Airport

T: 0044 289 093 90093 W: www.belfastcityairport.com

Belfast International Airport

T: 0044 289 448 4848 W: www.belfastairport.com

Cork Airport

T: 021 431 3131 W: www.corkairport.com

Dublin Airport

T: 01 814 1111 W: www.dublinairport.com

Derry Airport

T: 0044 287 181 0748 W: www.cityofderryairport.com

Galway Airport

T: 091 755 569 W: www.galwayairport.com

Kerry Airport

T: 066 976 4644 W: www.kerryairport.com

Waterford Airport

T: 051 846 600 W: www.waterfordairport.com

Bus Bus Eireann

T: 01 830 2222 W: www.buseireann.ie

Dublin Bus

T: 01 873 4222 W: www.dublinbus.ie

Ferry Belfast Harbour T: 0044 289 055 4422

Cork Harbour T: 021 427 3125 W: www.portofcork.ie

Dublin Port

T: 01 887 6000 W: www.dublinport.ie

Dun Laoghaire Port T: 01 280 8681 W: www.dlharbour.ie

Larne Harbour T: 0044 28 2887 210

Rosslare Port

T: 053 22522 W: www.rosslareharbour.ie

Knock Airport

T: 099 936 8100 W: www.irelandwestairport.com

Shannon Airport T: 061 712 000 T: www.shannonairport.com

Sligo Airport

T: 071 916 8280 W: www.sligoairport.com

Chairman: Joseph Smith T: 01 295 2674 E: joseph@marco.ie Treasurer: Drewry Pearson National Coordinator: Jackie Malone

16 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

Rail Iarnrod Eireann T: 01 703 2358 W: www.irishrail.ie

NI Railways

T: 0044 289 066 6630 W: www.nirailways.co.uk

GOVERNMENT

Government Departments Department of Agriculture, Fisheries & Food

Agriculture House Kildare Street Dublin 2 T: 01 607 2000 Locall: 1890 200510* W: www.agriculture.gov.ie E: info@agriculture.gov.ie

Department of Arts, Heritage & the Gaeltacht

23 Kildare Street Dublin 2 T: 01 631 3800 Locall: 1890 383 0000 E: webmaster@dast.gov.ie W: www.arts-sport-tourism.gov.ie and New Road, Killarney Co Kerry T: 064 662 7300 Locall: 1890 273 000

Department of Communications, Energy & Natural Resources

29-31 Adelaide Road Dublin 2 T: 01 678 2000 Locall: 1890 449900 E: webmaster@dcenr.gov.ie W: www.dcenr.gov.ie

Dublin 2 T: 01 631 2121 Locall: 1890 220222 E: info@deti.ie W: www.deti.ie

Department of Environment, Community & Local Government

Custom House Dublin 1 T: 01 888 2000 Locall: 1890 202021 W: www.environ.ie

Department of Finance

Government Buildings Upper Merrion Street Dublin 2 T: 01 676 7571 Locall: 1890 661010 E: webmaster@finance.irl.gov.ie W: www.finance.gov.ie

Department of Foreign Affairs

80 St Stephen’s Green Dublin 2 T: 01 478 0822 Locall: 1890 426 700 E: info@dfa.ie W: www.dfa.ie

Department of Health & Children

Station Road, Newbridge, Co Kildare T: 045 492 0001 Locall: 1890 251890 E: info@defence.irlgov.ie W: www.defence.ie

Hawkins House Hawkins Street Dublin 2 T: 01 635 4000 Locall: 1890 200 311 E: info@health.gov.ie W: www.dohc.ie

Department of Education & Skills

Department of Justice & Equality

Department of Defence

Marlborough Street Dublin 1 T: 01 89 6400 E: info@education.gov.ie W: www.education.ie

94 St Stephen’s Green Dublin 2 T: 01 602 8202 Locall: 1890 221227 E: info@justice.ie W: www.justice.ie

Department of Enterprise, Jobs & Innovation

Department of Social Protection

23 Kildare Street

Áras Mhic Dhiarmada Store Street

Dublin 1 T: 01 704 3000 E: info@welfare.ie W: www.welfare.ie

Department of the Taoiseach

Government Buildings Upper Merrion St Dublin 2 T: 01 619 4000 Locall: 1890 227227 E: webmaster@taoiseach.gov.ie W: www.taoiseach.gov.ie

Department of Transport, Tourism & Sport

44 Kildare Street Dublin 2 T: 01 670 7444 Locall: 1890 443311 E: info@dttas.ie W: www.transport.ie

*Locall: Outside local area

The Cabinet Taoiseach: Enda Kenny E: taoiseach@taoiseach.gov.ie Tánaiste & Minister for Foreign Affairs: Eamon Gilmore E: tanaiste@dfa.ie Minister for Arts, Heritage & the Gaeltacht: Jimmy Deenihan E: ministersoffice@tcs.ie Minister for Agriculture, Fisheries & Food: Simon Coveney E: minister@agriculture.gov.ie Minister for Communications, Energy & Natural Resources: Pat Rabbitte E: minister.rabbitte@dcenr.gov.ie Minister for Community, Equality & Gaeltacht Affairs: Frances Fitzgerald E: minister_fitzgerald@health.gov.ie Minister for Education & Skills: Ruarí Quinn E: minister@education.gov.ie

18 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

GOVERNMENT Minister for Enterprise, Trade & Innovation: Richard Bruton E: minister@deti.ie Minister for Environment, Community & Local Government: Phil Hogan E: minister@environ.ie Minister for Finance: Michael Noonan E: minister@finance.gov.ie Minister for Health & Children: James Reilly E: minister’s_office@health.gov.ie Minister for Justice & Equality and Defence: Alan Shatter E: minister@justice.ie E: minister@defence.irlgov.ie Minister for Public Expenditure & Reform: Brendan Howlin E: minister@per.gov.ie Minister for Social Protection: Joan Burton E: minister@welfare.ie Minister for Transport, Tourism & Sport: Leo Varadkar E: minister@transport.ie

Junior Ministers Minister of State with special responsibility for Disability, Equality and Mental Health (Departments of Health & Children and Community, Equality & Gaeltacht Affairs): Kathleen Lynch E: kathleen.lynch@oir.ie Minister of State with special responsibility for European Affairs (Departments of the Taoiseach and Foreign Affairs): Lucinda Creighton E: lucinda.creighton@taoiseach.gov.ie Minister of State with special responsibility for Food, Horticulture and Food Safety (Department of Agriculture, Fisheries and Food): Shane McEntee E: shane.mcentee@agriculture.gov.ie

Minister of State with special responsibility for Gaeltacht Affairs (Department of Community, Equality & Gaeltacht Affairs): Dinny McGinley E: dinny.mcginley@oireachtas.ie

Minister of State with special responsibility for Trade and Development (Department of Foreign Affairs): Jan O’Sullivan E: jan.osullivan@dfa.ie

Minister of State with special responsibility for the NewEra Project (Departments of Communications, Energy & Natural Resources and Environment, Community & Local Government): Fergus O’Dowd E: minister.o’dowd@dcenr.gov.ie

Minister of State with special responsibility for Training and Skills (Department of Education & Skills): Ciaran Cannon E: ciaran_cannon@education.gov.ie

Minister of State with special responsibility for Primary Care (Department of Health & Children): Roisin Shortall E: roisin_shorthall@health.gov.ie

NOTES

Minister of State with special responsibility for Public and Commuter Transport (Department of Transport, Tourism and Sport): Alan Kelly E: ministerkelly@dttas.ie Minister of State with special responsibility for Public Service Reform and the OPW (Department of Finance): Brian Hayes E: brian.hayes@opw.ie Minister of State with special responsibility for Research and Innovation (Departments of Enterprise, Trade & Innovation and Education & Skills): Sean Sherlock E: research@deti.ie Minister of State with special responsibility for Small Business (Department of Enterprise, Trade and Innovation): John Perry E: john.perry@deti.ie Minister of State at the Department of the Taoiseach (with special responsibility as Government Chief Whip) and at the Department of Defence: Paul Kehoe E: paul.kehoe@taoiseach.gov.ie Minister of State with special responsibility for Tourism and Sport (Department of Tourism, Culture and Sport): Michael Ring E: michael.ring@oireachtas.ie

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 19

COUNCILS

COUNTY COUNCILS Carlow County Council

County Offices, Athy Rd, Carlow T: 059 917 0300 T: secretar@carlowcoco.ie W: www.carlow.ie

Cavan County Council

Courthouse, Farnham St, Cavan T: 049 433 1799 E: info@cavancoco.ie W: www.cavancoco.ie

Clare County Council

New Rd, Ennis, Co Clare T: 065 682 1616 E: info@clarecoco.ie W: www.clarecoco.ie

Cork County Council

County Hall, Cork T: 021 427 6891 E: corporate.affairs@corkcoco.ie W: corkcoco.ie

Donegal County Council

County House, Lifford, Co Donegal T: 04 917 2222 E: secretar@donegalcoco.ie W: www.donegalcoco.ie

Dun Laoghaire/ Rathdown County Council

County Hall, Marine Rd, Dun Laoghaire T: 01 205 4700 E: corp@dlrcoco.ie W: www.dlrcoco.ie

Fingal County Council

Main St, Swords, Co Dublin T: 01 890 5000 E: info@fingalcoco.ie W: fingalcoco.ie

Galway County Council

County Hall, Prospect Hill, Galway T: 091 509 000 E: secretar@galwaycoco.ie W: www.galwaycoco.ie

Kerry County Council

Áras an Chontae, Tralee, Co. Kerry T: 606 718 3500, E: secretar@kerrycoco.ie W: www.kerrycoco.ie

Kildare County Council

Áras Chill Dara, Devoy Park, Naas, Co Kildare T: 045 980 200 E: secretar@kildarecoco.ie W: www.kildarecoco.ie

Kilkenny County CouncIL

County Hall, John St, Kilkenny T: 056 779 4000 E: info@kilkennycoco.ie

Laois County Council County Hall, Portlaoise, Co Laois T: 057 866 4000 W: www.laois.ie

Leitrim County Council

Governor House, Carrick-on-Shannon, Co Leitrim T: 071 962 0005 E: corporateservices@leitrimcoco.ie W: www.leitrimcoco.ie

Limerick County Council

Monaghan County Council

Council Offices, The Glen, Monaghan T: 047 30500 E: info@monaghancoco.ie W: www.monaghancoco.ie

North Tipperary County Council

Civic Offices, Limerick Rd, Nenagh T: 067 31771, E: secretary@northtippcoco.ie W: www.northtippcoco.ie

Offaly County Council

Courthouse, Charleville Rd, Tullamore, Co Offaly T: 057 934 6800, E: webmaster@offalycoco.ie, W: www.offalycoco.ie

Roscommon County Council

Courthouse, Roscommon T: 090 663 7100, F: +353 (0)90 663 7108 E: info@roscommoncoco.ie

Sligo County CouncIL

County Hall, Dooradoyle, Limerick T: 061 496 000 W: www.lcc.ie

Riverside, Sligo T: 071 911 1111 E: info@sligococo.ie W: www.sligococo.ie

Longford County Council

South Dublin County Council,

Louth County Council

South Tipperary Co Council

Áras an Chontae, Great Water St, Longford T: 043 46231 E: info@longfordcoco.ie W: www.longfordcoco.ie County Hall, Millenium Square, Dundalk, Co Louth T: 042 933 5457 E: info@louthcoco.ie W: www.louthcoco.ie

Mayo County Council Áras an Chontae, Castlebar, Co Mayo T: 094 90 24444 W: www.mayococo.ie

Meath County Council

County Hall, Tallaght, Dublin 24 T: 01 4149000 W: www.sdcc.ie

Aras an Chontae, Emmet St, Clonmel T: 052 6134455 E: info@southtippcoco.ie W: www.southtippcoco.ie

Waterford County Council

Civic Offices, Dungarvan, Co Waterford T: 058 22000 E: customercare@waterfordcoco.ie W: www.waterfordcoco.ie

County Hall, Navan, Co Meath T: 046 909 7000 E: info@meathcoco.ie W:: www.meathcoco.ie

20 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

Westmeath County Council County Buildings, Mullingar, Co Westmeath T: 044 933 2000 W: www.westmeathcoco.ie

Wexford County Council

County Hall, Spawell Rd, Wexford T: 053 9176500 E: postmaster@wexfordcoco.ie W: www.wexfordcoco.ie

Wicklow County Council

County Offices, Whitegates, Wicklow T: 0404 20100 E: cosec@wicklowcoco.ie W: www.wicklowcoco.ie

CITY COUNCILS C

Cork City Council

City Hall, Anglesea St, Cork T: 021 496 6222 E: manager@corkcity.ie W: www.corkcity.ie

Limerick City Council City Hall,

Merchants Quay, Limerick T: 061 407100 E: manager@limerickcity.ie W: www.limerickcity.ie

Dublin City Council

Civic Offices, Wood Quay, Dublin 8 T: 01 672 2222 E: customerservices@ dublincity.ie W: www.dublincity.ie

Waterford City Council

CMY

City Hall, The Mall, Waterford T: 051 309 900 W: www.waterfordcity.ie

Galway City Council

The website features our entire catalogue of fresh, frozen and ambient products including our growing range of great value own brand products - Chef’s Kitchen.

City Hall, College Road, Galway T: 091 536 400 E: customerservice@ galwaycity.ie W: www.galwaycity.ie

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For a full list of Borough and Town Councils visit the Department of the Environment, Community & Local Government website, environ.ie.

www.bwgfoodservice.ie

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 21

ENTERPRISE

County & City Enterprise Boards Carlow

Enterprise House O’Brien Road Carlow T: 059 913 0880 E: enterprise@carlow-ceb.com W: www.carlow-ceb.com

West Cork 8 Kent Street Clonakilty Co Cork T: 023 34700 E: enterprise@wceb.ie W: www.wceb.ie

Woodquay Court Woodquay Galway T: 091 565 269 E: paula@galwayenterprise.ie W: www.galwayenterprise.ie

Cavan

Donegal

Kerry

Cavan Innovation & Technology Centre Dublin Road Cavan T: 049 437 7200 E: info@cceb.ie W: www.cavanenterprise.ie

Clare

Enterprise House Mill Road Ennis Co Clare T: 065 684 1922 E: clareceb@clareceb.ie W: www.clareceb.ie

Cork

Enterprise Fund Business Centre Ballyraine Letterkenny Co Donegal T: 074 916 0735 E: info@donegalenterprise.ie W: www.donegalenterprise.ie

Galway

County Buildings Tralee Co Kerry T: 066 718 3522 E: kerryceb@kerrycoco.ie W: www.kerryceb.ie

Kildare

Dublin

Dublin City 5th Floor O’Connell Bridge House D’Olier Street Dublin 2 T: 01 635 1144 E: info@dceb.ie W: www.dceb.ie

Cork City Unit ½ Bruach na Laoi Union Quay Cork T: 021 496 1828 E: info@corkceb.ie W: www.corkceb.ie

Dun Laoghaire-Rathdown Nutgrove Enterprise Park Nutgrove Way Rathfarnham Dublin 14 T: 01 494 8400 E: info@dlrceb.ie W: www.dlrceb.ie

Cork North Blackwater House Mallow Business Park Gouldshill Mallow Co Cork T: 022 43235 E: corknent@iol.ie W: www.nceb.ie

Fingal Mainscourt 23 Main Street Swords Fingal Co Dublin T: 01 890 0800 E: info@fingalceb.ie W: www.fingalceb.ie

South Cork Unit 6a South Ring Business Park Kinsale Road Cork T: 021 497 5281 E: enterprise@sceb.ie W: www.sceb.ie

South Dublin County Hall Belgard Square North Tallaght Dublin 24 T: 01 405 7073 E: info@sdenterprise.ie W: www.sdenterprise.ie

The Woods Clane Co Kildare T: 045 861 707 E: info@kildareceb.ie W: www.kildareceb.ie

Limerick

Limerick City The Granary Michael Street Limerick T: 061 312 611 E: info@limceb.ie W: www.limceb.ie CEO: Eamon Ryan Limerick County Lissanalta House Dooradoyle Co Limerick T: 061 496 520 E: info@lcoeb.ie W: www.lcoeb.ie

Longford

Longford Enterprise Centre Templemichae Ballinalee Road Longford T: 043 334 2757 E: info@longfordceb.ie W: www.longfordceb.ie

Kilkenny

42 Parliament Street Kilkenny T: 056 775 2662 E: enquiries@kceb.ie W: www.kceb.ie

Laois

Unit 1 Portlaoise Enterprise Centre Clonminam Business Park Portlaoise Co Laois T: 057 866 1800 E: admin@laoisenterprise.com W: www.laoisenterprise.com

Leitrim

Business Park Dublin Road Carrick-on-Shannon Co Leitrim T: 071 962 0450 E: info@leitrimenterprise.ie W: www.leitrimenterprise.ie

22 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

Louth

Quayside Business Park Mill Street Dundalk Co Louth T: 042 932 7099 E: info@lceb.ie W: www.lceb.ie

Mayo

Cedar Building Moneen Castlebar Co Mayo T: 094 902 4444 E: pmcdermott@mayococo.ie W: www.mayoceb.com

Meath

Enterprise Centre Trim Road Navan Co Meath T: 046 9078400 E: mhceb@meath.com W: www.meath.com

ENTERPRISE Monaghan

Unit 9 M:TEK Building Knockaconny Monaghan T: 047 71818 E: info@mceb.ie W: www.mceb.ie

Offaly

Cormac Street Tullamore Co Offaly T: 057 935 2971 E: info@offalyceb.ie W: www.offalyceb.ie

Roscommon

Ground Floor Government OfficeS Golf Links Road Roscommon Co Roscommon T: 090 662 6263 E: ceb@roscommon.ie W: www.roscommon.ie

Sligo

Sligo Development Centre Cleveragh Road Sligo T: 071 914 4779 E: info@sligoenterprise.ie W: www.sligoenterprise.ie

Tipperary

Tipperary North Connolly Street Nenagh Co Tipperary. T: 067 33086 E: info@tnceb.ie W: www.tnceb.ie Tipperary South 1 Gladstone St Clonmel Co Tipperary T: 052 612 9466 E: ceb@southtippcoco.ie W: www.southtippceb.ie

Waterford Waterford City Enterprise House New Street Court New Street

Wicklow

Waterford T: 051 852883 E: info@waterfordceb.com W: www.waterfordceb.com Waterford County The Courthouse Dungarvan Co Waterford T: 058 44811 E: waterfordceb@cablesurf.com W: www.enterpriseboard.ie

Westmeath

Business Information Centre Church Avenue Mullingar Co Westmeath T: 044 934 9222 E: info@westmeath-enterprise.ie W: www.westmeath-enterprise.ie

Wexford

Unit 1 Ardcavan Business Park Ardcavan Wexford T: 053 912 2965 E: info@wexfordceb.ie W: www.wexfordceb.ie

Wicklow County Campus Clermont House Rathnew Co Wicklow T: (0404) 30800 E: enterprise@wicklowceb.ie W: www.wicklowceb.ie

Northern Ireland

Enterprise Northern Ireland Aghanloo Industrial Estate Aghanloo Road Limavady BT49 0HE T: 028 7776 3555 E: pa@enterpriseni.com W: www.enterpriseni.com

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HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012 23

INDUSTRY CONTACTS

MARKETING GROUPS Great Fishing Houses of Ireland

c/o PO Box 283 Galway E: gfh@ireland.com W: www.irelandflyfishing.com

Green Book of Ireland

55 Park Avenue Ballsbridge Dublin 4 T: 01 676 2555 E: ireland@greenbook.ie W: www.greenbook.ie

Good Food Ireland

Ballykelly House Drinagh Co Wexford T: 053 915 8693 F: 053 915 8688 E: info@goodfoodireland.ie W: www.goodfoodireland.ie

Heritage Island

27 Merrion Square Dublin 2 T: 01 775 3870 E: info@heritageisland.com W: www.heritageisland.com

Houses, Castles & Gardens of Ireland

Ballyshemane House Rathdrum Co Wicklow T: 087 777 6428 E: info@castlesgardensireland.com W: www.castlesgardensireland.com

Ireland’s Blue Book

8 Mount St Crescent Dublin 2 T: 01 676 9914 E: enquiry@irelandsbluebook.com W: www.irelands-blue-book.com

Irish Country Hotels/ Manor House Hotels 1 Sandyford Office Park Foxrock Dublin 18 T: 01 295 8900 E: info@manorhousehotels.com info@irishcountryhotels.com W: www.manorhousehotels.com www.irishcountryhotels.com

Irish Cottage Holiday Homes

Bracken Court Bracken Road Sandyford Dublin 18 T: 01 205 2777 E: cottage@irishcottageholidays.com W: www.irishcottageholidays.com

Irish Landmark Trust

25 Eustace Street Temple Bar Dublin 2 T: 01 670 4733 E: bookings@irishlandmark.com W: www.irishlandmark.com Also: 50 Bedford Street Belfast, BT2 7FW

North & West Coast Links

9 An Fuaran Moycullen Co Galway T: 091 868 642 E: wclgolf@iol.ie W: www.northandwestcoastlinks.com

Premier Guesthouses of Ireland

Bracken Court Bracken Road Sandyford Dublin 18 T: 01 205 2826 E: premier@premierguesthouses.com W: www.premierguesthouses.com

24 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

Select Hotels of Ireland

Shannon Buildings Mallow Road Cork T: 021 439 1998 E: info@selecthotelsireland.com W: www.selecthotels.ie

The Hidden Ireland

PO Box 31 Westport Co Mayo T: 098 66650/01 662 7166 E: info@hiddenireland.com W: www.hiddenireland.com

NOTES

Supplier Listings 26 Company Details 33 Brand Index 39 Food Suppliers 40 Catering Equipment Suppliers 45 Bar & Drink Suppliers 46 Health & Safety Suppliers 47 Design & Build Suppliers 48 Services

COMPANY DETAILS

AMBERLEY

Barntick Ballynacally Co. Clare T: 353 65 6838109 F: 353 65 6838055 E: info@amberley.ie W: www.amberley.ie Contact(s): Martin Knox Amberley Quality and Environmental Services Ltd are a water quality testing certification company specialising in water treatment and water quality certification. Water types include surface water/groundwater, drinking water, leisure water and wastewater. We provide water treatment using reverse osmosis and UV. Where there are legal limits set on water quality-indicating parameters, certification is required.

BEWLEY’S COFFEE & TEA COMPANY Northern Cross Malahide Road Dublin 17 T: 01 816 0606 W: www.bewleys.com

BLENDERS LTD

Unit 4 IDA Centre Newmarket Dublin 8 T: +353 1 4536960 F: +353 1 4537607 E: dchandler@blenders.ie Contact(s): David Chandler Manufacturers of mayonnaises, bouillons, sauces, dressings & sachets for caterers.

Bulmers Ltd Annerville Clonmel Co Tipperary Tel: +353 52 6172100 Fax: +053 52 6172256 E-mail: info@bulmers.ie Website: www.bulmers.ie

BORD BIA

Clanwilliam Court Lower Mount Street Dublin Dublin 18 T: 01 614 2235 W: www.bordbia,ie Contact(s): Mauree Gahan: Foodservice Specialist, Ireland Market

ARAMARK IRELAND

Northern Cross Malahide Road Dublin 17 T: 01 8160767 F: 01 8160770 E: sales @aramark.ie W: www.aramark.ie Contact(s): Eddie Scaife: Commercial Director; Lorraine Clements: Director of Cleaning Services; Kevin Holder: Director of Healthcare ARAMARK is a leading supplier of Contract Catering, Facilities and Property Management Services.

BULMERS CIDER

BORD GÁIS NETWORKS

Bord Gáis Networks Block 2 Arena Road Sandyford Business Park Sandyford Dublin 18 T: 1850 411 511 F: 066 9792015 E: b2b@networks.bordgais.ie W: www.bordgais.ie/networks Contact(s): Mark Holohan: National Sales Manager Bord Gáis Networks builds and operates the natural gas network in Ireland on behalf of Gaslink.

BWG FOODSERVICE

Head Office Greenhills Road Walkinstown Dublin 12 T: 01 4090300/1890 626 426: Locall Nationwide F: 01 4516719 E: info@bwgfoodservice.ie W: www.bwgfoodservice.ie Contact(s): Ricky O’Brien: National Accounts Manager Serving the Foodservice industry with quality chilled, frozen, ambient, alcohol and non-food products.

CATERING EQUIPMENT ASSOCIATION

84 Lower Baggot Street Dublin 2 T: 01 6051669 F: 01 6381669 E: info@cea.ie W: www.cea.ie Contact(s): Liam Mongey: Secretary; Neil McGowan: Executive CEA represents the premier equipment, food and other suppliers to Ireland’s out of home catering industry.

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COMPANY DETAILS

CELTIC LINEN

Rosslare Road Drinagh Co. Wexford T: Locall 1890 235842 F: 053 9165774 E: sales@celticgroup.ie W: www.celticgroup.ie Contact(s): Pat O’Dwyer, Martin Murphy Rental: Work wear, Cabinet Roller towels, Dust mats, linen hire; Direct Sale: Hygiene Products, textiles, lockers, healthcare service.

CORCORAN FOOD EQUIPMENT LTD

Upper Rock Street Tralee Co. Kerry T: 066 7125605/7124072 F: 066 7125172 Contact(s): Dan Brosnan: Managing Director; Michelle Brosnan: General Manager Catering System Specialist – providing complete food service solutions to the catering and supermarket industries.

DIAGEO IRELAND

St James’s Gate Dublin 8 T: 01 4536700 F: 01 4084810 W: www.diageo.com Contact(s): John Kennedy: Managing Director; Andrew Cohan: Commercial Director ROI Beer and Spirits; Main Product Groups: Stout, Ale, Lager, Cider, Spirits. Diageo Ireland is the leading partner for Ireland’s licensed market with a portfolio of world class brands.

DELICE DE FRANCE

COOLEY DISTILLERY PLC

162 Clontarf Road Clontarf Dublin 3 T: 01 8332833 F: 01 8333505 E: info@cooleywhiskey.com W: www.cooleywhiskey.com Contact(s): John Cashman: Market Development Manager Manufacturer and supplier of Irish Whiskey – Blends and Single Malts; Irish Distributor – Barry & Fitzwilliam Ltd

Grange Castle Business Park Clondalkin Dublin 22 T: 01 4647200 F: 01 4647489 W: www.delicedefrance.ie Contact(s): Derek Cummins, Foodservice Director

EDWARD DILLON & CO. LTD

Estuary House Block P7 Eastpoint Business Park Fairview Dublin 3 T: 01 8193300 F: 01 8193390 E: enquiries@edwarddillonco.ie Contact(s): John Pearson: Managing Director; Andy O’Hara: Commercial Director; Liam Murray: Finance Director; John Fitzgerald: Operations Director Wine & Spirit Importer/Distributor.

DUBLIN INSTITUTE OF TECHNOLOGY

COMPASS GROUP IRELAND

3rd Floor 43A Yeats Way Parkwest Business Park Dublin 12 T: 01 6296100 F: 01 6296105 E: bette.brazil@compass-group.com W: www.compass-group.com Contact(s): Bette Brazil: Business Development Director Providing catering & support services to the education, healthcare, public sector, business & industry and leisure markets.

Cathal Brugha Street Dublin 1 T: 01 4024352 F: 01 4024496 E: tourism.hospitality@dit.ie W: www.hospitality.dit.ie Contact(s): Doctor Dominic Dillane, Head of School; Ralf Bubach, Head of Department, School of Hospitality Management and Tourism, College of Arts and Tourism

EXCELLENCE LTD

43 Baldoyle Industrial Estate Dublin 13 T: 01 8323300 F: 01 8323584 E: pivory@excellence.ie; ncurley@excellence.ie W: www.excellence.ie Contact(s): Paul Ivory, Neil Curley, Ed O’Doherty Dedicated Ambient Foodservice and retail supplier sourcing speciality food products from around the world.

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COMPANY DETAILS FBD INSURANCE PLC

FBD House, Bluebell, Dublin 12 T: 1890 617617 E: info@fbd.ie W: www.fbd.ie Contact(s): Christy Doherty FBD has 40 years’ insurance experience and, with local sales offices nationwide, FBD’s quality customer service is never more then a few steps away.

Glanbia Consumer Foods has the No1 market position in all sectors of fresh milk, cream, cheese, and fresh soup, with strong positions in fruit yogurt, butter and spreads.

FLAMINGO DISPLAY

Unit 21 Fashion City Ballymount Road Upper Dublin 24 T: 01 4295070 F: 01 4925055 E: info@flamingodisplay.com W: www.flamingodisplay.com Contacts): Lauren Bradish; Simone Kenny Christmas/seasonal decorations, wedding and themed displays, artificial trees, plants and greenery, fabrics, basketware.

Flogas

Flogas Ireland Ltd Dublin Road Drogheda Co. Louth T: 041 9831041 F: 041 9834652 E: info@flogas.ie W: www.flogas.ie Contact(s): Gerard Lynch: Customer Services Manager Flogas supplies LP Gas & Natural Gas to the catering industry; one of the cleanest & most economical forms of energy; gas is instantly controllable and visible – both of which are of vital importance to the Chef.

FOOD SAFETY PROFESSIONALS ASSOCIATION

Mary Daly, PRO Food Safety Professionals Association Annmount Glounthaune Co. Cork T: 021 4355917 E: mary@marydaly.ie W: www.fspa.ie Contact(s): Mary Daly Licensed Food Safety Trainers & HACCP Professionals. Qualified Hygiene Auditors, Experts in Food Business & Advisors to Start Up Businesses.

GLEESON INCORPORATING GILBEYS

Unit 16 Cherry Orchard Industrial Estate Ballyfermot Dublin 10 (Plus 10 Depots Nationwide) T: 01 6269787 & 01 6239158 (Wine Sales) F: 01 6237925 E: info@gleesongroup.ie W: www.gleesongroup.ie Contact(s): Patrick Cooney: Managing Director; Stephen Meleady: National Sales Manager; Marie Cooney: Marketing Director; Keith O’Haire: Marketing Manager; Sally-Anne Cooney: General Manager Gilbeys Wines Gleeson incorporating Gilbeys is a fullyindependent, Irish owned producer and wholesaler of alcoholic and non-alcoholic beverages. Gleeson is Ireland’s largest packaged lager wholesaler and largest wine company, supplying all areas of the market, in every geographic part of the country. Gleeson is also the home of some of Ireland’s best known and best selling brands. ‘Gleeson incorporating Gilbeys, the Home of Great Brands.’

FINDLATER WINE & SPIRIT GROUP

79 Broomhill Road Tallaght Dublin 24 T: 01 4047300 F: 01 4047311 E: info@findlaterws.ie W: www.findlaterws.ie Contact(s): Martin McDonald: Sales Director; Philip Robinson: Marketing Director Wine & Spirits distributor.

GOURMET CLASSIC LTD

GLANBIA CONSUMER FOODS

3008 Lake Drive Citywest Business Campus Dublin 22 T: 1890 946655/1890 923392 F: 01 488 1099 W: www.glanbia.com Contact(s): Paul Flynn: Foodservice Channel Manager; Kevin Phelan: Foodservice Analyst Ireland’s leading Dairy supplier to the food services sector. With household brands such as ‘Avonmore’, ‘Premier’, ‘Yoplait’, ‘Kilmeaden’ and ‘CMP” in its portfolio,

Peartree Business Centre Cobham Road Ferndown Industrial Estate Wimborne Dorset BH21 7PT England T: 0044 1202 863040 F: 0044 1202 891367 E: info@gourmetclassic.com W: www.gourmetclassic.com Contact(s): Angus l’Anson Pioneers of the Cooking Wine category in foodservice. Since 1998 we have grown year on year and are now firmly established as the category brand leaders with a 90% market share.

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COMPANY DETAILS long and proud brewing tradition with the most up to date technology and innovative marketing.

HEINEKEN IRELAND

Murphys Brewery Leitrim Street Cork T: 021 4503371; Customer Care (On Trade): 1850 514455; Customer Care (Off Trade): 1850 514600 F: 021 4503011 E: info@heineken.ie W: www.heinekenireland.ie Contact(s): David Forde: Managing Director; Patrick Conway: On Trade Director; John Kelly: Off Trade Director; Walter Drenth: Marketing Director; Luc Van Haastracht: Finance Director; Declan Farmer: Corporate Affairs Manager; Conor Dillon: National Sales Manager (On Trade); Lyndon O’Hea: National Wholesale Manager; Declan Keegan: Purchasing Officer; Donal Manning: IT Manager Heineken Ireland is a wholly owned subsidiary of Heineken N.V. the most international brewer in the world. Based in Cork since 1856, the brewery combines a

HOTELKEYCARDS LIMITED & GUM AND SMOKES

HJ HEINZ COMPANY (IRELAND) LTD

Stradbrook House Stradbrook Road Blackrock Co. Dublin T: +353 1 2805757 F: +353 1 2801957 W: www.hjheinz.ie Contact(s): Luigi Rea: Sales Director; Maresa Cagney: Marketing Manager Sales, marketing and distribution of the HJ Heinz brand portfolio.

Unit 9 Ridgeview Commercial Centre Monavalley Tralee Co. Kerry T: 00 353 66 7123842 F: 00 353 66 7123853 M: 00353 87 02302334 E: info@hotelkeycards.net W: www.hotelkeycards.net; www.gumandsmokes.net Contact(s): Glyn Wells, Marie Coleman Keycards/Wallets & personal litter pouches. Both personalised and Generic to Ireland & UK.

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COMPANY DETAILS Head of National Accounts John Player & Sons markets & distributes a leading range of cigarettes, cigars and other tobacco products.

HUGH JORDAN & CO.

Unit 4 Airways Industrial Estate, Santry, Dublin 17 T: 01 8627200 F: 01 8627277 E: sales@hughjordan.com W: www.hughjordan.com Contact(s): Conor McKenna: managing director; Adrian Kelly: business development manager; John Whyte: national account manager Hugh Jordan and Company is recognised as Ireland’s largest independent catering supplies company, serving all sectors of the catering industry for over 60 years.

INVEST NORTHERN IRELAND

Drumalane Mill The Quays Newry County Down BT34 8QF M: +44 (0) 7817 173516 E: shane.mcardle@investni.com W: www.investni.com; www.buynifood.com Contact(s): Shane McArdle: Food Market Advisor, Republic of Ireland Invest Northern Ireland is the economic development agency for Northern Ireland and has a team dedicated to promoting ‘Northern Ireland Naturally’ food and drink in the rest of the Island of Ireland, with a successful record of helping Irish buyers source a unique range of products.

THE KENCO COFFEE COMPANY (KRAFT FOODS IRE. LTD)

47 Pembroke Road Ballsbridge Dublin 4 T: 01 6052600 F: 01 6052626 E: info@kencocoffeeco.ie W: www.kencocoffeecompany.co.uk Contact(s): Declan Quinn: AFH Manager; Ciaran Geoghegan: Sales Manager Direct A full service hot drinks supplier specialising in Beans, Filter, On-Demand Systems, equipment and training.

Roslin St Margarets Co. Dublin T: 01 8955304 F: 01 8955306 E: catering@keelings.com W: www.keelings.com Contact(s): Colm Bury Fresh and prepared fruit and vegetable specialists.

2nd Floor 36 Windsor Street Uxbridge UB8 1AB T: 0044 1895 209750 F: 0044 1895 254778 E: b.kither@lavazza-coffee.co.uk W: www.lavazza.com Contact(s): Barry Kither: Sales & Marketing Director FS/AFA Coffee Roaster

J & C KENNY

Unit 9 Oranmore Business Park Oranmore Co Galway T: 091 794308/790060 F: 091 794737 E: info@jckenny.ie W: www.jckenny.ie Contact(s): Jackie Kenny: Managing Director: John Davin: Sales Operations Manager Wholesaler to the Licensed trade, stocking the complete range of spirits, wines and beers.

JOHN PLAYER & SONS

KEELINGS CATERING

LAVAZZA COFFEE (UK) LTD

21 Beckett Way Park West Nangor Road Dublin 12 T: 01 243 4800 Customer Services: 01 243 4900 F: 01 243 4801 E: jpscustomerservices@ie.imptob.com W: www.jps.ie Contact(s): Andrew Meagher: Manager Director; Jacinta Fitzpatrick: Finance Director; Deirdre Healy: Corporate Affairs Manager; Declan Smith: Head of Sales; Tonguc Tuzcu: Head of Trade and Brand Marketing; Paul Nugent: Brand Marketing Manager; Tony Fitzpatrick: Sales Operation Manager; Ciaran Scolard;

LITTLE ITALY LTD

139-140 North King Street Dublin 7 T: 01 8725208/8733935 F: 01 8733299 E: info@littleitalyltd.com W: www.littleitalyltd.com Contact(s): Bettina Rabbitte Wholesale and retail importers and distributors of fine Italian food and wine.

MACDONALD FINANCIAL CONSULTANTS LTD

Block 10-3 Blanchardstown Corporate Park Dublin 15 T: 01 448 1485 F: 01 8202404 E: info@macdonaldfc.ie W: www.macdonaldfc.ie Contact(s): Barry MacDonald Pensioner Trustees, Fee-based Financial Planners & Investment Consultants.

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COMPANY DETAILS

MARCO BEVERAGE SYSTEMS LTD

Unit 24 Heather Road Sandyford Industrial Estate Dublin 18 Tel: 01 2952674 F: 01 2958715 E: sales @marco.ie W: www.marco.ie Manufacturer, supplier and service provider for water boilers and coffee equipment.

MULCAHY TECHNICAL SERVICES

Unit 8A Mulcahy Keane Estate Greenhills Road Dublin 12 T: 01 4504755 F: 01 4508371 E: admin@mulcahytechnical.ie

MUSGRAVE FOODSERVICES

MARS IRELAND FOODSERVICE

Burton Hall Court Burton Hall Drive Sandyford Industrial Estate Dublin 18 Tel: 01 4353200 Fax: 01 4353290 W: mars-foodservice.com Contact(s): Vincent Ryan – 086 8220628 Mars Foodservice offers a range of unsurpassed products that provide great tasting, nutritious and practical meal solutions for busy professional kitchens.

MITCHELL & SON WINE MERCHANTS LTD

Distribution Centre St Margaret’s Road Ballymun Dublin 11 T: 01 883 5155 F: 01 419 4331 E: foodservices@musgrave.ie W: www.musgravefoodservices.com Contact(s): John Kelly – Head of Sales Foodservice Wholesale distributor of ambient, chilled and frozen products.

NILFISK

Nationwide T: 01 294 3838/ 086 831 8203 Email: info@nilfisk.ie W: www.nilfisk.ie Contact(s): David Jordan Suppliers of cleaning equipment including Vacuums, polishers and Carpet cleaning equipment.

NISBETS

Wholesale Office & Retail Shop: 54 Glasthule Road Sandycove Co Dublin

Also Retail Shops: Grange Road Rathfarnham; CHQ Building IFSC, Dublin 1 T: 01 2302301 F: 01 2302305 E: glasthule@mitchellandson.com W: www.mitchellandson.com Contact(s): RJ Mitchell: Managing Director; PB Dunne: Director; Matt Long: Wholesale Manager; Robert Mitchell: Retail Manager (Glasthule) Wholesale & agency business dealing with the hotel, restaurant & off trade. Owners of two retail outlets as listed.

Unit 1-3 North Link Business Park Old Mallow Road Cork T: 021 4946777 F: 021 4946789 E: sales@nisbets.ie W: www.nisbets.ie Contact(s): Brenda O’Callaghan: General Manager; Mark Millard: Call Centre Sales Manager; Joan O’Sullivan: Wholesale Manager; Jason Horan: Corporate Manager Next Day Catering equipment supplier of over 8,000 products competitively priced with a price match promise.

ODAIOS FOODS

11 Magna Drive Magna Business Park Citywest Dublin 24 T: 01 4691455 F: 01 4691499 E: info@odaios-foods.com W: www.odaios.com Contact(s): Freda Wolfe Supplier of ambient, chilled and frozen foods to hotels, restaurants, caterers, cafés and gourmet retailers.

PREMIER FOODS IRELAND

2nd Floor West End Office Park Blanchardstown Dublin 15 T: 01 6407000 Fax: 01 6407082 E: marketing@premierfoods.ie W: www.premierfoods.ie Contact(s): Brian Keogh Manufacturer of iconic ambient food brands including McDonnell’s, Hartley’s and Chivers.

PALLAS FOODS

Ardagh Road Newcastlewest Co. Limerick T: 069 20200 F: 069 20400 E: info@pallasfoods.eu W: www.pallasfoods.eu

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COMPANY DETAILS

STEPHENS CATERING EQUIPMENT

PAN EURO FOODS

Unit 12 Blanchardstown Corporate Park Dublin 15 T: 01 8030360 F: 01 8111236 E: office @paneurofoods.ie W: www.paneurofoods.ie Contact(s): Seamus Duignan: Managing Director; Conor Ryan: Commercial Director; Michael Burke: National Key Accounts Manager Distributor of ambient, chilled and frozen foods.

Merrywell Industrial Estate Ballymount Dublin 12 T: +353 1 4051500 F: +353 1 4601336 E: info@shamrockfoods.ie W: www.shamrockfoods.ie Shamrock Foods is one of Ireland’s leading sales, marketing and distribution companies.

Unit 9F Maynooth Business Campus Maynooth Co. Kildare T: 01 5053505 F: 5052506 E: info@stephenscatering.ie W: www.stephenscatering.com Contact(s): Julie Morrissey: Managing Director Ireland’s largest and longest established catering and food service equipment companies.

Repak Limited

SODEXO IRELAND

UNITED COFFEE IRELAND

Red Cow Interchange Estate 1 Ballymount Road Clondalkin Dublin 22 T: 01 4670190 F: 01 4030929 E: info@repak.ie W: www.repak.ie www.preventandsave.ie www.recyclemore.ie Contact(s): Dr Andrew Hetherington: CEO; Bill Collins: Financial Controller; Darrell Crowe: Sales & Marketing Manager; Declan Martin: Membership Services Manager; Bill Dolan: Collection Services Manager Established to help participating member companies meet their packaging waste obligations under the 2007 Waste Regulations

SHAMROCK FOODS

23 Rock Hill Main Street Blackrock Co. Dublin T: Dublin: 01 2833654; Cork: 021 4327210; Belfast: 028 90 49100 F: 01 2833991 E: margaret.clapham@sodexo.com W: www.sodexo.com Contact(s): Jeremy Dicks: Managing Director; Margaret Clapham: Business Development Director Sodexo is one of Ireland’s leading food and facilities management service providers.

STAFFORD LYNCH LTD

ROBERT ROBERTS LTD

79 Broomhill Road Tallaght Dublin 24 T: 01 4047300 F: 01 4047311 E: info@robert-roberts.ie W: www.robert-roberts.ie Hot beverage solution providers.

101 Northwest Business Park Ballycoolin Blanchardstown Dublin 15 T: 01 8023100 F: 01 6335366 E: info@staffordlynch.ie W: www.staffordlynch.ie Stafford Lynch Foodservice with distribution across the island of Ireland provides the very best solutions to the Foodservice Industry, through strong brands and specialist knowledge.

Unit 299 Blanchardstown Corporate Park Dublin 15 T: 1800 946974 E: sean@unitedcoffee.ie W: www.unitedcoffee.ie Contact(s): Sean Francis: Business Development Manager Market-leader in total coffee solutions and suppliers of the world’s finest beans and machines

UNITED WINE MERCHANTS LTD

Unit 5 Silverwood Business Park 70 Silverwood Road Craigavon Co. Armagh BT66 6LN T: 048 3831 6555 F: 048 3831 6444 E: sales@unitedwines.co.uk W: www.unitedwines.co.uk United Wine Merchants are a dynamic drinks company, providing a total solution to customers throughout Ireland. Supplying a wide range of beers, wines, spirits and minerals to the On-Trade and Off-Trade, our extensive product portfolio allows us to operate within all distribution channels.

32 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

BRAND INDEX 42 Below............................................... Edward Dillon & Co Ltd A Winter’s Tale............................. Findlater Wine & Spirit Group Acetum.....................................................................Odaios Foods Acqua Panna........................................... United Wine Merchants Affligem.............................................................Heineken Ireland Alta Vista, Argentina.......... Mitchell & Son Wine Merchants Ltd Alto Rio, Rioja Spain.......... Mitchell & Son Wine Merchants Ltd Amaretto di Saronno Lazzaroni............................ Little Italy Ltd Amaro Averna........................................................ Little Italy Ltd Amaro Montenegro............................................... Little Italy Ltd Amarula Fruit Cream Liqueur............. Edward Dillon & Co Ltd Amefa..............................................................Hugh Jordan & Co Amoy.........................................HJ Heinz Company (Ireland) Ltd Amstel................................................................Heineken Ireland Anapai..................................................... United Wine Merchants Andreas Cavas................................................The Gleeson Group Antinori....................................... Findlater Wine & Spirit Group Aravan............................................................................... Nisbets Araven.............................................................Hugh Jordan & Co Arbutus Bread..........................................................Odaios Foods Arc/Arcoroc.....................................................Hugh Jordan & Co Archers Aqua..........................................................Diageo Ireland Archers Peach snapps............................................Diageo Ireland Arco........................................................................ Little Italy Ltd Ardbeg................................................... Edward Dillon & Co Ltd Arneg.............................................. Stephens Catering Equipment Arniston Bay................................ Findlater Wine & Spirit Group Arrezzio...................................................................... Pallas Foods Artis.................................................................Hugh Jordan & Co Ascender Cellars............................................The Gleeson Group Aspall Cyder........................................................... Excellence Ltd Athena............................................................................... Nisbets Auala....................................................... United Wine Merchants Bacardi.................................................. Edward Dillon & Co Ltd Bacardi 8 Year Old................................ Edward Dillon & Co Ltd Bacardi Breezer..................................... Edward Dillon & Co Ltd Bacardi Gold......................................... Edward Dillon & Co Ltd Bacardi Mojito Ready to Serve............. Edward Dillon & Co Ltd Baileys....................................................................Diageo Ireland Baratza..............................................Marco Beverage Systems Ltd Barilla...............................................................Stafford Lynch Ltd Baron Philippe de Rothschild..... Findlater Wine & Spirit Group Barone Ricasoli......................................... Cassidy Wines Limited Bartscher.........................................................Hugh Jordan & Co Basso Olive Oils..................................................... Excellence Ltd Bauli....................................................................... Little Italy Ltd Bavaria 4.3% (Holland Draught Lager), 1795............................ .......................................................................The Gleeson Group Bavaria Crown (Holland)..............................The Gleeson Group Beamish..............................................................Heineken Ireland Belgian Biscuits............................................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Bells........................................................................Diageo Ireland Belvedere Vodka.................................... Edward Dillon & Co Ltd Belvoir Fruit Farms..................................................Odaios Foods Benedictine........................................... Edward Dillon & Co Ltd Berberana................................................ United Wine Merchants Bertos............................................. Stephens Catering Equipment Beswicks Vinegar................................................... Excellence Ltd Bick’s Relishes........................................................ Excellence Ltd Birds............................................................Premier Foods Ireland Birra Moretti......................................................Heineken Ireland Bisto............................................................Premier Foods Ireland Black & White.......................................................Diageo Ireland Black & White............................................United Coffee Ireland Blenders.................................................................... Blenders Ltd Block & Barrel........................................................... Pallas Foods Bolla...................................................... Edward Dillon & Co Ltd

Bollinger Champagne.................. Findlater Wine & Spirit Group Boloro............................................................................... Nisbets Bolsius.............................................................Hugh Jordan & Co Bolsius............................................................................... Nisbets Bombay Sapphire................................. Edward Dillon & Co Ltd Bonterra................................................ Edward Dillon & Co Ltd Boost Energy Drinks.....................................The Gleeson Group Borde Mushrooms...................................................Odaios Foods Boston............................................ Stephens Catering Equipment Bouchard Aine.......................................... Cassidy Wines Limited Bourgeat............................................................................ Nisbets Bourgogne Vigne Verre, Burgundy.............................................. ............................................ Mitchell & Son Wine Merchants Ltd Bove Wines............................................................ Little Italy Ltd Branken Hill........................................... United Wine Merchants Bravilor............................................................................. Nisbets Bridor.......................................................................Odaios Foods BRITA.........................................................United Coffee Ireland Buckfast Tonic Wine.................... Findlater Wine & Spirit Group Bud Light...............................................................Diageo Ireland Budejovice Pivo (Czech Republic)................The Gleeson Group Budweiser...............................................................Diageo Ireland Buffalo.............................................................................. Nisbets Burco................................................................................. Nisbets BurnGuard........................................................................ Nisbets Bushmills...............................................................Diageo Ireland Bushmills 10 Yer Old Single Malt.........................Diageo Ireland Bushmills 16 Year Old Single Malt.......................Diageo Ireland Bushmills 21 Year Old Single Malt.......................Diageo Ireland Bushmills Black Bush............................................Diageo Ireland Byron Bay...................................................United Coffee Ireland Cadet..............................................................The Gleeson Group Cambro...........................................................Hugh Jordan & Co Cambro............................................................................. Nisbets Cambro.......................................... Stephens Catering Equipment Canderel...........................................................Stafford Lynch Ltd Candido.................................................... Cassidy Wines Limited Candle............................................................................... Nisbets Canti..............................................................The Gleeson Group Caol Ila..................................................................Diageo Ireland Cape Mentelle....................................... Edward Dillon & Co Ltd Captain and Cola...................................................Diageo Ireland Captain Morgan Original Spiced Gold................Diageo Ireland Carimali......................................... Stephens Catering Equipment Carl Jung...................................... Findlater Wine & Spirit Group Carlisle............................................................Hugh Jordan & Co Carlsberg................................................................Diageo Ireland Carmen................................................. Edward Dillon & Co Ltd Carolans....................................... Findlater Wine & Spirit Group Carte Noir..................................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Caruso Minini Wines............................................ Little Italy Ltd Casa Fiesta............................................................. Excellence Ltd Castillo Perelada (Spain)...................................J & C Kenny Ltd Castlevecchio (Italy)..........................................J & C Kenny Ltd Catena....................................................... Cassidy Wines Limited Cava Pere Ventura..........................................The Gleeson Group Cavatina (Italy)..................................................J & C Kenny Ltd Caves de Genouilly........................................The Gleeson Group Caves Dietrich (France).....................................J & C Kenny Ltd Caves St Pierre...............................................The Gleeson Group Cecilia Beretta (Italy)........................................J & C Kenny Ltd Cesari (Italy)......................................................J & C Kenny Ltd Chamarre (France).............................................J & C Kenny Ltd Chambord............................................. Edward Dillon & Co Ltd Chandon............................................... Edward Dillon & Co Ltd Chapoutier................................... Findlater Wine & Spirit Group Chat en Oeuf.................................................The Gleeson Group

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BRAND INDEX Chateau Bire ( France)......................................J & C Kenny Ltd Chateau Blanc..........................................................Odaios Foods Chateau Cadillac Brancla, Bordeaux........................................... ............................................ Mitchell & Son Wine Merchants Ltd Chateau Caillou Le Martin (Bordeaux)............J & C Kenny Ltd Chateau Camplazens................................ Cassidy Wines Limited Chateau Cardinal Villemaurine (Grand Cru St Emilion)........... .........................................................................J & C Kenny Ltd Chateau Clanlee, Bordeaux.......................................................... ............................................ Mitchell & Son Wine Merchants Ltd Chateau Clarke- Bordeaux................................J & C Kenny Ltd Chateau Clarke, Listrac - Bordeaux..................J & C Kenny Ltd Chateau d’Azgaclans, Bordeaux................................................... ............................................ Mitchell & Son Wine Merchants Ltd Chateau de Fussignac (Bordeaux)....................J & C Kenny Ltd Chateau de la Cour, Saint Emillion Bordeaux............................ ...........................................................................J & C Kenny Ltd Chateau de L’Engarran, Coteaux du Languedoc - Languedoc.... ...........................................................................J & C Kenny Ltd Chateau de L’Engarron, Languedoc............................................. ............................................ Mitchell & Son Wine Merchants Ltd Chateau de Sancerre - Loire (France)...............J & C Kenny Ltd Chateau Dereszla, Hungary......................................................... ............................................ Mitchell & Son Wine Merchants Ltd Chateau Derezsla, Tokaj - Hungary..................J & C Kenny Ltd Chateau Fage, Bordeaux..... Mitchell & Son Wine Merchants Ltd Chateau Malmaison - Bordeaux.......................J & C Kenny Ltd Chateau Peyros, Madiran - South -west...........J & C Kenny Ltd Chateau Pique Seque - Bergerac (France)........J & C Kenny Ltd Chateau Sansonnet, Bordeaux..................................................... ............................................ Mitchell & Son Wine Merchants Ltd Chateaurale Laubade, Armagnac................................................. ............................................ Mitchell & Son Wine Merchants Ltd Chef Works....................................................................... Nisbets Chefchoice........................................................................ Nisbets Chef ’s Kitchen..................................................BWG Foodservice Cheval des Andes.................................. Edward Dillon & Co Ltd Cheval Noir....................................................The Gleeson Group Chivers........................................................Premier Foods Ireland Churchill.........................................................Hugh Jordan & Co Churchill........................................................................... Nisbets Churchill........................................ Stephens Catering Equipment Churchills Port..............................................The Gleeson Group Cinders BBQ................................. Stephens Catering Equipment Cirio....................................................................... Little Italy Ltd Classeq............................................................Hugh Jordan & Co Clearly Tipperary...........................................The Gleeson Group Cloudy Bay........................................... Edward Dillon & Co Ltd CMA Astoria.....................................Marco Beverage Systems Ltd Coldstream.............................................. United Wine Merchants Cole & Mason................................................Hugh Jordan & Co Connemara Pleated Single Malt..................Cooley Distillery Plc Cono Sur...................................... Findlater Wine & Spirit Group Coors Light........................................................Heineken Ireland Cornish Sea Salt.......................................................Odaios Foods Costa Vera............................................... United Wine Merchants Cote d’Or...................................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Counterline.................................... Stephens Catering Equipment Country Spring..............................................The Gleeson Group Cracker Barrell............................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Cragganmore.........................................................Diageo Ireland Craneford.......................................................The Gleeson Group Crocs................................................................................. Nisbets Croft........................................................ United Wine Merchants Crystal Springs Water....................................The Gleeson Group Dairylea........................................................................................

.......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Dalebrook.......................................................Hugh Jordan & Co Dalwhinnie............................................................Diageo Ireland Dawn........................................................................Odaios Foods De Buyer.........................................................Hugh Jordan & Co De Cecco Pasta...................................................... Excellence Ltd Deakin Estate............................... Findlater Wine & Spirit Group Deep Woods...................................................The Gleeson Group Del Campo........................................................... Pan Euro Foods DeLonghi.......................................................................... Nisbets Desperados........................................................Heineken Ireland Devils Bit Cider.............................................The Gleeson Group Dexion......................................... Corcoran Food Equipment Ltd Diamond.............................................................. Pan Euro Foods Diggers................................................................. Pan Euro Foods Dimple...................................................................Diageo Ireland Diners Delight....................................................... Excellence Ltd Discovery............................................................... Excellence Ltd Diversey..........................................................Hugh Jordan & Co Dolmio................................................... Mars Ireland Foodservice Dom Perignon...................................... Edward Dillon & Co Ltd Domain Garnier, Chablis............................................................. ............................................ Mitchell & Son Wine Merchants Ltd Domaine Brusset, Rhone............................................................. ............................................ Mitchell & Son Wine Merchants Ltd Domaine Chatelaine......................................The Gleeson Group Domaine de la Higuere...........................................Odaios Foods Domaine de La Vougeraie........................ Cassidy Wines Limited Domaine Denis Race, Chablis..................................................... ............................................ Mitchell & Son Wine Merchants Ltd Domaine Nadine Ferrand..............................The Gleeson Group Domaine Pellehaut, South France............................................... ............................................ Mitchell & Son Wine Merchants Ltd Domaine Raimbault-Pineau........................................................ ............................................ Mitchell & Son Wine Merchants Ltd Domaine Saint-Etienne, Rhone................................................... ............................................ Mitchell & Son Wine Merchants Ltd Dona Paula........................................... Edward Dillon & Co Ltd Dopff & Irion........................................... Cassidy Wines Limited Doppenberg......................................................... Pan Euro Foods Dossche Mills..........................................................Odaios Foods Drambuie..................................... Findlater Wine & Spirit Group Dualit................................................................................ Nisbets Dualit............................................. Stephens Catering Equipment Duni................................................................Hugh Jordan & Co Duron, Ribera del Duero, Spain.................................................. ............................................ Mitchell & Son Wine Merchants Ltd Duvel.................................................. Premier International Beers Duvel (Belgium)............................................The Gleeson Group Dynamic........................................................................... Nisbets Earth2Earth....................................................Hugh Jordan & Co Easyzap............................................................................. Nisbets Ecolab.............................................................Hugh Jordan & Co Ecomax........................................... Stephens Catering Equipment El Jimador............................................. Edward Dillon & Co Ltd Electrolux....................................... Stephens Catering Equipment Elia..................................................................Hugh Jordan & Co Elia................................................. Stephens Catering Equipment Elle & Vire...............................................................Odaios Foods Emile Henry...................................................Hugh Jordan & Co Epicure Pulses........................................................ Excellence Ltd Erin.............................................................Premier Foods Ireland Eristoff.................................................. Edward Dillon & Co Ltd Errazuriz................................................... Cassidy Wines Limited Estrella Damm (Spain)..................................The Gleeson Group Estrella Daura Coeliac Beer (Spain).............The Gleeson Group ETI................................................. Stephens Catering Equipment Eurfrigor...................................... Corcoran Food Equipment Ltd

34 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

BRAND INDEX Eurovanille...............................................................Odaios Foods Evans...............................................................Hugh Jordan & Co Ewald Drathen Liebfraumilch......................The Gleeson Group Excellent Safes............HotelkeycardsLimited & Gum and Smokes Fairfields........................................................The Gleeson Group Falcon........................................... Corcoran Food Equipment Ltd Falcon............................................. Stephens Catering Equipment False Bay........................................................The Gleeson Group Fantinel..................................................... Cassidy Wines Limited Farnese...................................................... Cassidy Wines Limited Fetzer..................................................... Edward Dillon & Co Ltd Finca Simonassi.............................................The Gleeson Group Finches...........................................................The Gleeson Group Finlandia Vodka.................................... Edward Dillon & Co Ltd Florigo............................................ Stephens Catering Equipment Follain Foods......................................................... Excellence Ltd Foster............................................. Stephens Catering Equipment Fosters................................................................Heineken Ireland Fracino......................................... Corcoran Food Equipment Ltd Frangelico.................................... Findlater Wine & Spirit Group Freixenet....................................... Findlater Wine & Spirit Group Fri-Jado.......................................... Stephens Catering Equipment Frima.............................................. Stephens Catering Equipment Frymaster....................................... Stephens Catering Equipment G.R.H................................................................... Pan Euro Foods Gaja........................................................... Cassidy Wines Limited Gallo.......................................................... Cassidy Wines Limited Gamko......................................... Corcoran Food Equipment Ltd Garbin............................................ Stephens Catering Equipment Garland.......................................... Stephens Catering Equipment Garveys Port...................................................The Gleeson Group Gastronome......................................................... Pan Euro Foods Genware......................................... Stephens Catering Equipment Georgia Pacific................................................Hugh Jordan & Co Gico.............................................. Corcoran Food Equipment Ltd Glenkinchie...........................................................Diageo Ireland Glenmorangie....................................... Edward Dillon & Co Ltd Glin Valley Irish Poultry............................................ Pallas Foods Global............................................................................... Nisbets Goldschlager..........................................................Diageo Ireland Gordon’s.................................................................Diageo Ireland Gordon’s and Tonic................................................Diageo Ireland Gourmet Classic...........................................Gourmet Classic Ltd Gourmet Classic Cooking Wines.......................... Excellence Ltd Grand Café..................................................United Coffee Ireland Grand Chocolat..........................................United Coffee Ireland Grand Cru Coffee.......................................United Coffee Ireland Granini.............................................................Stafford Lynch Ltd Grant Burges..................................................The Gleeson Group Grant’s Scotch Whiskey............... Findlater Wine & Spirit Group Greenore 8 Year Old Single Grain................Cooley Distillery Plc Grey Goose............................................ Edward Dillon & Co Ltd Grisbi..................................................................... Little Italy Ltd Guiness Extra Strength..........................................Diageo Ireland Guinness................................................................Diageo Ireland Guinness Mid Strength.........................................Diageo Ireland Gum and Smokes.......HotelkeycardsLimited & Gum and Smokes HACCP Consultants.......... Food Safety Professionals Association Haig.......................................................................Diageo Ireland Hamilton Beech..............................................Hugh Jordan & Co Hammonds............................................................ Excellence Ltd Harp.......................................................................Diageo Ireland Harradura............................................. Edward Dillon & Co Ltd Hartley’s......................................................Premier Foods Ireland Heidsieck.................................................. Cassidy Wines Limited Heineken............................................................Heineken Ireland Heineken................................................. United Wine Merchants Heinz.........................................HJ Heinz Company (Ireland) Ltd

Hendi........................................... Corcoran Food Equipment Ltd Hennessy............................................... Edward Dillon & Co Ltd Hobart............................................ Stephens Catering Equipment Honeybuns...............................................................Odaios Foods Hoonved...................................... Corcoran Food Equipment Ltd Hotelkeycard Wallets.................................................................... ..................................Hotelkeycards Limited & Gum and Smokes Hotelkeycards...........Hotelkeycards Limited & Gum and Smokes HP.............................................HJ Heinz Company (Ireland) Ltd Huebsch....................................... Corcoran Food Equipment Ltd Hygiene Auditors................ Food Safety Professionals Association Hygiplas............................................................................ Nisbets Ice-O-Matic.................................... Stephens Catering Equipment Il Cortigiano Prosecco...................................The Gleeson Group IMC.............................................. Corcoran Food Equipment Ltd IMC................................................ Stephens Catering Equipment Indomita................................................. United Wine Merchants Instanta............................................................................. Nisbets Irish Mist..................................... Findlater Wine & Spirit Group Ironstone Vineyards.......................................The Gleeson Group Iseco............................................... Stephens Catering Equipment Ital..................................................................................... Nisbets Italian Beverage Company.................................... Excellence Ltd J&B Rare................................................................Diageo Ireland Jack Daniels.......................................... Edward Dillon & Co Ltd Jack Daniels.......................................... Edward Dillon & Co Ltd Jack Daniels Single Barrel.................... Edward Dillon & Co Ltd Jackstack........................................................................... Nisbets Jacquart..........................................................The Gleeson Group Jacques Vabre................................................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Jadot............................................. Findlater Wine & Spirit Group Jean Jean................................................. United Wine Merchants Jestic............................................... Stephens Catering Equipment Jim Barry.................................................. Cassidy Wines Limited Johnnie Walker Blue Label...................................Diageo Ireland Johnnie Walker Red Label....................................Diageo Ireland Johnny Walker Black Label...................................Diageo Ireland Jose Cuervo Gold...................................................Diageo Ireland JW Malt.................................................................Diageo Ireland Kaptein................................................................ Pan Euro Foods Karnook Estate............................ Findlater Wine & Spirit Group Katrin................................................................................ Nisbets Kenco.............The Kenco Coffee Company (Kraft Foods Ire. Ltd) Kenwood........................................................................... Nisbets Kettle Chips.....................................................Stafford Lynch Ltd Kikkoman........................................................Stafford Lynch Ltd Kilbeggan......................................................Cooley Distillery Plc Kilkenny................................................................Diageo Ireland Kitchen Aid.....................................................Hugh Jordan & Co KitchenAid........................................................................ Nisbets Kleenex............................................................Stafford Lynch Ltd Kraft Mayonnaise......................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Kraft Tomato Ketchup................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Kristallon.......................................................................... Nisbets Krug...................................................... Edward Dillon & Co Ltd Kulov....................................................... United Wine Merchants La Cetto, Mexico................ Mitchell & Son Wine Merchants Ltd La Grande Maison.................................. United Wine Merchants Lainox.......................................... Corcoran Food Equipment Ltd Lambrini................................................. United Wine Merchants Lancers.................................................... United Wine Merchants Lavazza................................................... Lavazza Coffee (UK) Ltd Lavazza................................................................... Little Italy Ltd Le Crueset.......................................................Hugh Jordan & Co Lea & Perrins............................HJ Heinz Company (Ireland) Ltd

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 35

BRAND INDEX Leaping Horse...............................................The Gleeson Group Les 3 Toques............................................................Odaios Foods Libertas................................................. Edward Dillon & Co Ltd Liebher......................................... Corcoran Food Equipment Ltd Limoncello de Capri.............................................. Little Italy Ltd Lincat........................................... Corcoran Food Equipment Ltd Lincat..............................................................Hugh Jordan & Co Lincat................................................................................ Nisbets Lindemans................................... Findlater Wine & Spirit Group Lion.............................................................Premier Foods Ireland Lochnagar..............................................................Diageo Ireland Lockes 8 Year Old Single Malt.....................Cooley Distillery Plc Long Flat........................................................The Gleeson Group Longlife Mermaid.......................... Stephens Catering Equipment Lotus...............................................................Hugh Jordan & Co Lotus................................................................................. Nisbets Louis Francois..........................................................Odaios Foods Louis Perdrier................................................The Gleeson Group Lustau, Sherry.................... Mitchell & Son Wine Merchants Ltd Lyons............................................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Lyons...........................................................United Coffee Ireland Macardles...............................................................Diageo Ireland MacArthurs............................................. United Wine Merchants Mahlkoenig.......................................Marco Beverage Systems Ltd Maison Brotte........................................... Cassidy Wines Limited Malibu............................................ Stephens Catering Equipment Marabou........................................................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Marchesini.....................................................The Gleeson Group Marco........................................... Corcoran Food Equipment Ltd Marco..............................................................Hugh Jordan & Co Marco................................................Marco Beverage Systems Ltd Marco............................................. Stephens Catering Equipment Maredsous (Belgium)....................................The Gleeson Group Margetts Jams and Marmalades............................ Excellence Ltd Marguet, Champagne......... Mitchell & Son Wine Merchants Ltd Marques de Caceres.................................. Cassidy Wines Limited Marques De La Concordia..................... United Wine Merchants Marques De Ministrol............................ United Wine Merchants Marques de Riscal........................ Findlater Wine & Spirit Group Marquis De Goulaine............................... Cassidy Wines Limited Martini.................................................. Edward Dillon & Co Ltd Masi.............................................. Findlater Wine & Spirit Group Mateus Rosé................................. Findlater Wine & Spirit Group Matfer............................................................................... Nisbets Matua Valley................................ Findlater Wine & Spirit Group Maxwell House............................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) McDonnell’s................................................Premier Foods Ireland McDougall’s................................................Premier Foods Ireland McGuigan Private Bin............................ United Wine Merchants Mechline........................................ Stephens Catering Equipment Mechline........................................ Stephens Catering Equipment Mediterani........................................................... Pan Euro Foods Menabrea Lager (Italy)..................................The Gleeson Group Mercier.................................................. Edward Dillon & Co Ltd Merrychef..................................... Corcoran Food Equipment Ltd Merrychef....................................... Stephens Catering Equipment Middleby Marshall........................ Stephens Catering Equipment Miele............................................ Corcoran Food Equipment Ltd Miguel Torres, Chile.................... Findlater Wine & Spirit Group Milka............................................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Minini Wines......................................................... Little Italy Ltd Mionetto Prosecco................................................. Little Italy Ltd Mirror.......................................... Corcoran Food Equipment Ltd Mitchell & Cooper.........................................Hugh Jordan & Co

Mitchell & Cooper........................ Stephens Catering Equipment Mitchell Greenspot, Irish Whiskey.............................................. ............................................Mitchell & Son Wine Merchants Ltd Moet et Chandon.................................. Edward Dillon & Co Ltd Moffat............................................ Stephens Catering Equipment Monin Syrups............................................................................... ......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Monster Energy.............................................The Gleeson Group Montague Grizzly........................ Corcoran Food Equipment Ltd Monteguelfo............................................ United Wine Merchants Montorsi................................................................ Little Italy Ltd Moreau......................................... Findlater Wine & Spirit Group Muller............................................................The Gleeson Group Murphys.............................................................Heineken Ireland Musgrave Excellence and Professional......................................... ...................................................................Musgrave Foodservices Napolina................................................................ Excellence Ltd Naughton’s Flight, South Africa................................................... ............................................ Mitchell & Son Wine Merchants Ltd Nederburg............................................. Edward Dillon & Co Ltd New Leaf.............................................................. Pan Euro Foods Newforge Tinned Fruit.......................................... Excellence Ltd Newforge Tinned Tomatoes................................... Excellence Ltd Newforge Tinned Tuna.......................................... Excellence Ltd Newforge Tinned Vegetables................................. Excellence Ltd Noels...................................................................... Excellence Ltd Noilly Prat............................................ Edward Dillon & Co Ltd Nosio, Italy......................... Mitchell & Son Wine Merchants Ltd Numatic............................................................................ Nisbets Nuova Simonelli.........................................United Coffee Ireland Obikwa................................................. Edward Dillon & Co Ltd Odlums............................................................... Shamrock Foods Old Pultenay........................................... United Wine Merchants Olivetti.............................................................................. Nisbets Olympia............................................................................ Nisbets Olympia Porcelain............................................................ Nisbets Oneida............................................................Hugh Jordan & Co O’Neills................................................... United Wine Merchants Orchard................................................... United Wine Merchants Oreo.............................................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Oxford Landing........................................ Cassidy Wines Limited Oyster Bay................................................ Cassidy Wines Limited Pampero.................................................................Diageo Ireland Panasonic..................................... Corcoran Food Equipment Ltd Panasonic....................................... Stephens Catering Equipment Panibois...................................................................Odaios Foods PAP....................................................................... Pan Euro Foods Parlare..................................................... United Wine Merchants Parmalat................................................................. Little Italy Ltd Parry.................................................................................. Nisbets Paul Blanck (Alsace)......................................The Gleeson Group Paulaner.............................................................Heineken Ireland Pellegrino, Marsala............. Mitchell & Son Wine Merchants Ltd Pelorus.................................................. Edward Dillon & Co Ltd Penfolds................................................ Edward Dillon & Co Ltd Philadelphia.................................................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Pimms No.1...........................................................Diageo Ireland Pink....................................................... Edward Dillon & Co Ltd Pio Cesare................................................. Cassidy Wines Limited Pippins Flavoured Cider...............................The Gleeson Group Point Break............................................. United Wine Merchants Polar.................................................................................. Nisbets Polero...................................................... United Wine Merchants Pommery................................................... Cassidy Wines Limited Ponti....................................................................... Little Italy Ltd Portico Seafood.......................................................... Pallas Foods

36 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

BRAND INDEX Premiere Loire Valley.....................................The Gleeson Group Primeware...................................... Stephens Catering Equipment Prosecco, Bortolomiol........ Mitchell & Son Wine Merchants Ltd Prunier, Cognac.................. Mitchell & Son Wine Merchants Ltd Rational......................................... Stephens Catering Equipment Red Alert................................................. United Wine Merchants Red Square.............................................. United Wine Merchants Redoro................................................................... Little Italy Ltd Reth (USA) Inc. Lock Systems..................................................... ..................................Hotelkeycards Limited & Gum and Smokes Revol...............................................................Hugh Jordan & Co Riedel Glassware, Austria............................................................. ............................................ Mitchell & Son Wine Merchants Ltd River............................................. Findlater Wine & Spirit Group Rives........................................................ United Wine Merchants Robert Roberts...............................................Robert Roberts Ltd Robertsons..................................................Premier Foods Ireland Robot Coupe..................................................Hugh Jordan & Co Robot Coupe................................. Stephens Catering Equipment Robotcoupe.................................. Corcoran Food Equipment Ltd Roditeau.................................................. United Wine Merchants Roma................................................................... Shamrock Foods Rosemount............................................ Edward Dillon & Co Ltd Rosenthal........................................................Hugh Jordan & Co Rowse Honey......................................................... Excellence Ltd Royal......................................................................Diageo Ireland Royal Doulton................................................Hugh Jordan & Co Royal Porcelain...............................................Hugh Jordan & Co Rubbermaid....................................................Hugh Jordan & Co Rubbermaid...................................................................... Nisbets Ruinart.................................................. Edward Dillon & Co Ltd Ruinart.................................................. Edward Dillon & Co Ltd

Rutherglen Estates....................... Findlater Wine & Spirit Group Sacchetto................................................... Cassidy Wines Limited Salva............................................... Stephens Catering Equipment Salvadori................................................................ Little Italy Ltd Sambuca Molinari................................................. Little Italy Ltd Sambuca Romano..................................................Diageo Ireland Sammic........................................ Corcoran Food Equipment Ltd Sammic...........................................................Hugh Jordan & Co Samsung............................................................................ Nisbets San Pellegrino........................................................ Little Italy Ltd San Pellegrino..................................................Stafford Lynch Ltd San Pelligrino......................................... United Wine Merchants Sandleford......................................................The Gleeson Group Sant Orsola....................................................The Gleeson Group Santa Luz.......................................................The Gleeson Group Santa Maria............................................................ Excellence Ltd Santal..................................................................... Little Italy Ltd Santiano.................................................. United Wine Merchants Santos................................................................................ Nisbets Sartori..................................................... United Wine Merchants Satzenbrau.............................................................Diageo Ireland Saxa.............................................................Premier Foods Ireland Schaerer.............................................Marco Beverage Systems Ltd Schwartz for Chef.................................................. Excellence Ltd Score...............................................................The Gleeson Group Securit............................................................................... Nisbets Shamrock............................................................ Shamrock Foods Shannon Estate......................................... Cassidy Wines Limited Sharp............................................ Corcoran Food Equipment Ltd Sharp................................................................................. Nisbets Sharwood’s..................................................Premier Foods Ireland Sheridans...............................................................Diageo Ireland

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 37

BRAND INDEX Sichel, Bordeaux................. Mitchell & Son Wine Merchants Ltd Side Kick................................................. United Wine Merchants SIP............................................................................Odaios Foods Sipp Mack, Alsace............... Mitchell & Son Wine Merchants Ltd Slipbuster.......................................................................... Nisbets Smirnoff and Coke................................................Diageo Ireland Smirnoff and Cranberry........................................Diageo Ireland Smirnoff Black.......................................................Diageo Ireland Smirnoff Blue.........................................................Diageo Ireland Smirnoff Ready to Serve Cocktails.......................Diageo Ireland Smirnoff Red..........................................................Diageo Ireland Smirnoff Red Ice....................................................Diageo Ireland Smithwick’s............................................................Diageo Ireland Solia.........................................................................Odaios Foods Sonoma Cutrer..................................... Edward Dillon & Co Ltd Southern Comfort................................ Edward Dillon & Co Ltd SPC Natures Finest..........................................Stafford Lynch Ltd Speedicook.......................................................Stafford Lynch Ltd Steelite.............................................................Hugh Jordan & Co Steelite............................................................................... Nisbets Stelton.............................................................Hugh Jordan & Co Stephens Fabrication..................... Stephens Catering Equipment Sterno................................................................................ Nisbets Stoney Cape...................................................The Gleeson Group Suchard......................................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Sutter Home................................ Findlater Wine & Spirit Group Sweetbird Syrups........................................United Coffee Ireland Sysco Butcher’s Shop................................................. Pallas Foods Sysco Classic.............................................................. Pallas Foods Sysco Imperial........................................................... Pallas Foods Tabasco.............................................................Stafford Lynch Ltd Talisker...................................................................Diageo Ireland Tanqueray .............................................................Diageo Ireland Tanqueray 10.........................................................Diageo Ireland Taralloro................................................................. Little Italy Ltd Tassimo Professional.................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Taylors..................................................... United Wine Merchants Terrazas................................................. Edward Dillon & Co Ltd Terry’s Chocolate Orange............................................................. .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Tetley................................................................Stafford Lynch Ltd The Bend in the River................. Findlater Wine & Spirit Group The Fresh Pasta Company.......................................Odaios Foods The Lane........................................................The Gleeson Group The Little Penguin................................ Edward Dillon & Co Ltd Thermoplan................................................United Coffee Ireland Tiger............................................................United Coffee Ireland Tiger Tiger Ethnic................................................. Excellence Ltd Tilda.................................................................Stafford Lynch Ltd Tindall............................................................The Gleeson Group Tipperary Natural Mineral Water.................The Gleeson Group Toblerone...................................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Tolten.................................................... Edward Dillon & Co Ltd Tommasi.................................................... Cassidy Wines Limited Torre Aldea Rioja...........................................The Gleeson Group Torres (Spain).............................. Findlater Wine & Spirit Group Tortoiseshell Bay.................................... United Wine Merchants Trak Conveyors.............................. Stephens Catering Equipment Tri-star......................................... Corcoran Food Equipment Ltd TRUE............................................. Stephens Catering Equipment Truffieres de Rabasse...............................................Odaios Foods Tsingtao.................................................. United Wine Merchants Tuborg....................................................................Diageo Ireland Tullamore Dew Irish Whiskey..................................................... ......................................................Findlater Wine & Spirit Group

Twilight Mints.............................................................................. ........................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Twinings........................................................................................ ........................The Kenco Coffee Company (Kraft Foods Ire. Ltd) Tyrconnell Single Malt.................................Cooley Distillery Plc Ubert.............................................. Stephens Catering Equipment Uncle Ben’s............................................. Mars Ireland Foodservice Union Coffee...........................................................Odaios Foods Valette Foie Gras......................................................Odaios Foods Valrhona...................................................................Odaios Foods VAT 19.................................................... United Wine Merchants VAT 69...................................................................Diageo Ireland Vecchia Romagna................................................... Little Italy Ltd Vedett (Belgium)............................................The Gleeson Group Vegware....................................................................Odaios Foods Vergelegen......................................................The Gleeson Group Veuve Clicquot...................................... Edward Dillon & Co Ltd Vianen.......................................... Corcoran Food Equipment Ltd Vicenzi................................................................... Little Italy Ltd Victorinox.......................................................Hugh Jordan & Co Victorinox......................................................................... Nisbets Villa Bellentani...................................................... Little Italy Ltd Villa Mura............................................... United Wine Merchants Villafranca Wines................................................... Little Italy Ltd Villeroy & Boch..............................................Hugh Jordan & Co Vina Tarapaca................................................The Gleeson Group Visu................................................ Stephens Catering Equipment Vodkova.................................................. United Wine Merchants Vogue................................................................................ Nisbets VS Sorted................................................ United Wine Merchants Wakefield Estate.......................... Findlater Wine & Spirit Group Walkers............................................................Stafford Lynch Ltd Waring............................................................................... Nisbets Warsteiner..............................................................Diageo Ireland Warsteiner (Germany)...................................The Gleeson Group Waterford Estate....................................... Cassidy Wines Limited Wedgewood.....................................................Hugh Jordan & Co Weight Watchers.......................... Findlater Wine & Spirit Group Weightstation.................................................................... Nisbets Weihenstephen Weissbier (Germany)...........The Gleeson Group Wenneker................................................ United Wine Merchants Werzalit...........................................................Hugh Jordan & Co Whites............................................................................... Nisbets Wholesome Farms..................................................... Pallas Foods Williams......................................... Stephens Catering Equipment Winterhalter.................................. Stephens Catering Equipment Wolf Blass............................................. Edward Dillon & Co Ltd Woodford Reserve................................. Edward Dillon & Co Ltd Woodstone..................................... Stephens Catering Equipment Wusthof............................................................................. Nisbets Zarapito.................................................. United Wine Merchants Zodiac.............................................................Hugh Jordan & Co Zodiac............................................ Stephens Catering Equipment Zywiec................................................................Heineken Ireland

NOTES

38 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

FOOD SUPPLIERS Bakery

WG Foodservice B Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods Shamrock Foods Stafford Lynch Ltd

Cereals

WG Foodservice B Musgrave Foodservices Odaios Foods Pallas Foods Shamrock Foods Stafford Lynch Ltd

Cheese

WG Foodservice B Excellence Ltd Keelings Catering Little Italy Ltd Musgrave Foodservices Pallas Foods Pan Euro Foods

Chilled Foods WG Foodservice B Keelings Catering Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

Chocolate

WG Foodservice B Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods

Condiments

lenders Ltd B BWG Foodservice Excellence Ltd HJ Heinz Company (Ireland) Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Premier Foods Ireland Stafford Lynch Ltd

Cooking Wine WG Foodservice B Excellence Ltd Gourmet Classic Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Stafford Lynch Ltd

Dairy

WG Foodservice B Glanbia

eelings Catering K Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

Desserts

WG Foodservice B Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods Premier Foods Ireland Shamrock Foods

Fresh Foods

WG Foodservice B Keelings Catering Musgrave Foodservices Odaios Foods Pan Euro Foods

Frozen Foods WG Foodservice B Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

Fruit

WG Foodservice B Excellence Ltd Keelings Catering Musgrave Foodservices Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd

Ice Cream

WG Foodservice B Musgrave Foodservices Odaios Foods Pallas Foods

Ingredients

WG Foodservice B Excellence Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Premier Foods Ireland Stafford Lynch Ltd

Juice Drinks

WG Foodservice B Keelings Catering Little Italy Ltd Musgrave Foodservices Odaios Foods Stafford Lynch Ltd

Meat

WG Foodservice B Little Italy Ltd Musgrave Foodservices Odaios Foods

allas Foods P Pan Euro Foods

Oils

WG Foodservice B Excellence Ltd Keelings Catering Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Premier Foods Ireland

Organic Produce WG Foodservice B Excellence Ltd Keelings Catering Musgrave Foodservices Odaios Foods Pan Euro Foods Shamrock Foods

Pasta

WG Foodservice B Excellence Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd

Pastries

WG Foodservice B Musgrave Foodservices Odaios Foods Pallas Foods

Poultry

WG Foodservice B Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

Pre-prepared WG Foodservice B Keelings Catering Musgrave Foodservices Pallas Foods Pan Euro Foods Stafford Lynch Ltd

Preserves/ Marmalades

WG Foodservice B Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

ars Ireland Foodservice M Musgrave Foodservices Pallas Foods Pan Euro Foods Shamrock Foods

Sauces

lenders Ltd B BWG Foodservice Excellence Ltd Little Italy Ltd Mars Ireland Foodservice Musgrave Foodservices Pallas Foods Pan Euro Foods Premier Foods Ireland Shamrock Foods Stafford Lynch Ltd

Seafood

WG Foodservice B Excellence Ltd Little Italy Ltd Musgrave Foodservices Pallas Foods

Soups

WG Foodservice B Excellence Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland Shamrock Foods

Speciality Foods WG Foodservice B Excellence Ltd Little Italy Ltd Mars Ireland Foodservice Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd

Stock and Jus lenders Ltd B BWG Foodservice Excellence Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland

Vegetables

WG Foodservice B Excellence Ltd Keelings Catering Musgrave Foodservices Pallas Foods

Rice

WG Foodservice B Excellence Ltd Little Italy Ltd

HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012 39

CATERING EQUIPMENT SUPPLIERS CATERING EQUIPMENT Baking Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Blenders & Liquidisers orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Chip & Vegetable Cutters & Peelers orcoran Food Equipment Ltd C Hugh Jordan & Co Nisbets Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

Confectionery & Patisserie Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Cream-Whipping Equipment

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Cutlery Polishers orcoran Food Equipment Ltd C Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Dough Mixers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Extractor Canopies

Food Processors

Pizza Equipment

Fuels

Salad & Vegetable Washers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment logas F Hugh Jordan & Co Nisbets Stephens Catering Equipment

General Catering Equipment Supplies orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Ice Cream/Sorbet & Yoghurt Making Equipment ugh Jordan & Co H Mulcahy Technical Services Corcoran Food Equipment Ltd Nisbets Stephens Catering Equipment

Kitchen Supplies

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nilfisk Nisbets Stephens Catering Equipment

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Sandwich Toasters orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Scales

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Shredding/Slicing & Dicing Machines orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Mincers

Soup Kettles

Oil-Filtering Equipment

Stainless Steel Fabricators

Pasta Making & Cooking Equipment

Takeaway & Delivery Bags

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

orcoran Food Equipment Ltd C Mulcahy Technical Services Nisbets Stephens Catering Equipment

ulcahy Technical Services M Hugh Jordan & Co Stephens Catering Equipment Corcoran Food Equipment Ltd Nisbets

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

orcoran Food Equipment Ltd C Mulcahy Technical Services Nisbets Stephens Catering Equipment

isbets N Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment Hugh Jordan & Co

orcoran Food Equipment Ltd C Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

40 HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012

Toasters

Deep-Fat Fryers

Vacuum Packing

Electric Ranges

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Waffle Machines

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Fast Food Equipment

CATERING APPLIANCES

Food Warmers

Banqueting Systems orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Barbecues

orcoran Food Equipment Ltd C Flogas Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Bespoke Ranges

orcoran Food Equipment Ltd C Mulcahy Technical Services Nisbets Stephens Catering Equipment

Combination Ovens orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

Convection Ovens orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Conveyor Ovens

orcoran Food Equipment Ltd C Mulcahy Technical Services Nisbets Stephens Catering Equipment

orcoran Food Equipment Ltd C Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Forced Air Ovens

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Fry Tops & Char-grills orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Gas Ranges

Induction Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Kettles

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Kettles – tilting

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Microwave Combination Ovens orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Microwave Ovens

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Pastry & Bakery Ovens orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

orcoran Food Equipment Ltd C Flogas Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Pizza Ovens

Grills & Griddles

Pressure Cookers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Holding Cabinets orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

Pressure Fryers

orcoran Food Equipment Ltd C Mulcahy Technical Services

Regeneration Ovens orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment 8

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 41

CATERING EQUIPMENT SUPPLIERS Rotisseries

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Salamanders

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Smoking/Curing Ovens orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Steamers

Kitchen Knives

Utensils

Knife Sharpeners

Woks

Moulds & Cutters

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Tandoori Ovens

Oven Trays & Tins

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Temperature Measurements

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Wood Burning Ovens orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

COOKWARE & UTENSILS Chopping Boards/ Blocks ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Food Containers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Oven-to-Tableware ulcahy Technical Services M Hugh Jordan & Co Musgrave Foodservices Nisbets Stephens Catering Equipment

Pastry Boards

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Pizza Pans

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Pots & Pans

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Trays

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

REFRIGERATION Blast Chillers & Freezers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Bottle-Cooling Systems

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets

Cold Rooms

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Freezers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Frozen Cocktail Makers

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

Ice Makers & Crushers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

42 HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012

Multi-Temperature Refrigerations ugh Jordan & Co H Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

Refrigerators

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

FOOD DISPLAY Alternative Serving Dishes

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Bain-Maries

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Basketware & Wireware ugh Jordan & Co H Musgrave Foodservices Nisbets

Buffet Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Counter Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Counters

orcoran Food Equipment Ltd C Mulcahy Technical Services Nisbets Stephens Catering Equipment

Display Cabinets

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Hot Cupboards

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Refrigerated Display Counters orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Salad Bars

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Serveries & Carveries orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Table Food Heaters orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Trolleys & Carts

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

WARE WASHING Conveyors & Washingup Systems orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Dishwashers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Glasswasher Racks orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

Glasswashers

ugh Jordan & Co H Mulcahy Technical Services Nisbets Stephens Catering Equipment

Potwashers

orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

Pre-rinse Equipment orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

DISPOSABLE PRODUCTS Disposable Food Containers

WG Foodservice B Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment

Disposable Napkins WG Foodservice B Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment

Disposable Tableware WG Foodservice B Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment Hugh Jordan & Co

Disposable Workwear WG Foodservice B Mulcahy Technical Services Musgrave Foodservices Pallas Foods Stephens Catering Equipment 8

HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012 43

CATERING EQUIPMENT SUPPLIERS Fast Food Packaging WG Foodservice B Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

TABLEWARE Ashtrays - Outdoor

otelkeycardsLimited & Gum and Smokes H Hugh Jordan & Co Musgrave Foodservices Nisbets Stephens Catering Equipment

Basketware & Wireware ugh Jordan & Co H Musgrave Foodservices Nisbets

Candles/Holders & Lamps ugh Jordan & Co H Musgrave Foodservices Stephens Catering Equipment

Ceramics & Chinaware

Holloware

ugh Jordan & Co H Nisbets Stephens Catering Equipment

isbets N Hugh Jordan & Co Stephens Catering Equipment

Condiments Containers

ugh Jordan & Co H Nisbets Stephens Catering Equipment

Crockery

ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment United Wine Merchants

Placemats & Coasters

ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment

Cutlery

Salt & Pepper Mills

ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment

Glass & CrystalwaRE ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment

Menu Covers

ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment

Serving Dishes

ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment

Largest supplier of all types of Keycards and Wallets both Generic and Personalised

Flogas The Choice of Catering Professionals

For those in the catering trade, itâ&#x20AC;&#x2122;s no secret that nothing beats cooking with a real flame. Most chefs prefer to cook with gas, but only the best cook with Flogas! The easy-to-control, clean, instant versatility of gas is a joy to work with, so itâ&#x20AC;&#x2122;s little wonder that awardwinning chef Neven Maguire uses Flogas at MacNean House & Restaurant in Blacklion, Co. Cavan.

Glyn Wells Hotel Keycards Limited Unit 9 Ridgeview Commercial Centre, Monavally, Tralee, Co Kerry, Ireland T: 066 7123842 F: 066 7123853 M: 087 2302334 E: info@hotelkeycards.net W: www.hotelkeycards.net Visit our web site for Special Offers and then go on to our new web site www.gumandsmokes.net for your own personal litter pouch.

And itâ&#x20AC;&#x2122;s not just great for cooking! Flogas provides you with instant, economical central heating, hot water, gas fires, and even gas tumble driers. Now you can enjoy the unique benefits of gas, wherever you work. With an all-Ireland distribution network, expert technical advice and dedicated after-sales service, it couldnâ&#x20AC;&#x2122;t be easier to switch today!

FLOGAS ENERGY SOLUTIONS Drogheda: 041 983 1041 Cork: 021 450 6688 www.flogas.ie Belfast: 028 9073 2611 www.flogasni.com

44 HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012

Energy Solutions

BAR & DRINK SUPPLIERS BAR EQUIPMENT

Water Boilers & Urns

Corcoran Food Equipment Ltd Hugh Jordan & Co Marco Beverage Systems Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Back Bar Equipment Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

DRINK SUPPLIERS

Bar Manufacturers Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

Ale

Diageo Ireland

Cocktail Equipment

Beers

Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets

BWG Foodservice Diageo Ireland Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants

Wine Accessories Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets

Champagne

BEVERAGE SYSTEMS Coffee Machines & Accessories

Corcoran Food Equipment Ltd Marco Beverage Systems Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Robert Roberts Ltd Stephens Catering Equipment The Kenco Coffee Company (Kraft Foods Ire. Ltd) United Coffee Ireland

Coffee Equipment Mulcahy Technical Services

Filter Water Dispensers Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

Juicers & Pressers Corcoran Food Equipment Ltd Hugh Jordan & Co Marco Beverage Systems Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Soft Drink Dispensers Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Hugh Jordan & Co

BWG Foodservice Cassidy Wines Limited Edward Dillon & Co Ltd Findlater Wine & Spirit Group Mitchell & Son Wine Merchants Ltd Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants

Cider

Bulmers Ltd BWG Foodservice Diageo Ireland Musgrave Foodservices The Gleeson Group United Wine Merchants

Coffee

BWG Foodservice Lavazza Coffee (UK) Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Robert Roberts Ltd The Kenco Coffee Company (Kraft Foods Ire. Ltd) United Coffee Ireland

Juices

Milk

BWG Foodservice Musgrave Foodservices Pallas Foods

Soft Drinks

BWG Foodservice Little Italy Ltd Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants

Speciality Beers Heineken Ireland

Spirits

BWG Foodservice Cooley Distillery Diageo Ireland Edward Dillon & Co Ltd Findlater Wine & Spirit Group Musgrave Foodservices United Wine Merchants

Stout

Diageo Ireland Heineken Ireland

Tea

BWG Foodservice Musgrave Foodservices Odaios Foods Pallas Foods The Kenco Coffee Company (Kraft Foods Ire. Ltd)

Water

BWG Foodservice Little Italy Ltd Musgrave Foodservices Pallas Foods The Gleeson Group

Wine

BWG Foodservice Cassidy Wines Limited Edward Dillon & Co Ltd Findlater Wine & Spirit Group Little Italy Ltd Mitchell & Son Wine Merchants Ltd Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants

BWG Foodservice Little Italy Ltd Musgrave Foodservices Pallas Foods The Gleeson Group United Wine Merchants

Lager

Diageo Ireland Heineken Ireland

HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012 45

HEALTH & SAFETY SUPPLIERS CLEANING EQUIPMENT & HEALTH & SAFETY Air Cleaners & Purifiers

ugh Jordan & Co H Mulcahy Technical Services Pallas Foods

Bins

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Bottle crushers Mulcahy Technical Services

Cleaning Equipment & Products ramark Ireland A BWG Foodservice Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nilfisk Nisbets Pallas Foods

Disinfecting Cabinets Mulcahy Technical Services

Fire Alarms

ulcahy Technical Services M Musgrave Foodservices

Fire Safety Equipment ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets

Food Temperature Control ulcahy Technical Services M Musgrave Foodservices Stephens Catering Equipment Hugh Jordan & Co

Grease Management ulcahy Technical Services M Pallas Foods Stephens Catering Equipment

Hygienic Wash Stations orcoran Food Equipment Ltd C Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Non-medical waste units Musgrave Foodservices

Odour Control ugh Jordan & Co H Mulcahy Technical Services Nilfisk Pallas Foods

Pest Control ramark Ireland A Hugh Jordan & Co

Waste Management mberley A Aramark Ireland Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Pallas Foods Sodexo Ireland Stephens Catering Equipment

Waste-Disposal Units mberley A Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

Water Filtration mberley A Mulcahy Technical Services Pallas Foods Stephens Catering Equipment

Pure Air System Musgrave Foodservices

Roller Towel Service Hugh Jordan & Co

Sinks & Taps

ulcahy Technical Services M Nisbets Stephens Catering Equipment

Soap Dispensers

ulcahy Technical Services M Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

Toilet Paper & Paper Towels

WG Foodservice B Hugh Jordan & Co Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

Toilet Roll & Towel Dispensers WG Foodservice B Hugh Jordan & Co Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

Water Management System Quadrasan

Get More From Hotel & Catering Review

mberley A Mulcahy Technical Services Stephens Catering Equipment

CUSTOMER HYGIENE Air Fragrance System ugh Jordan & Co H Musgrave Foodservices Pallas Foods

Get the Weekly Bulletin Sign up for the news ezine on hotelandcateringreview.ie

Baby Cleaning Sanitiser Cleans

Join the Conversation Follow @HC_Review on Twitter

ugh Jordan & Co H Stephens Catering Equipment

Baby-Changing Equipment

Like us on Facebook

ugh Jordan & Co H Mulcahy Technical Services Nisbets Stephens Catering Equipment

Hand Dryers

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets

Find us at Hotel & Catering Review

Subscribe to Hotel & Catering Review on hotelandcateringreview.ie or call us on 01 214 7920.

46 HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012

DESIGN & BUILD SUPPLIERS BUILDING SERVICES Air Conditioning & Ventilation ulcahy Technical Services M Stephens Catering Equipment

Stainless Steel Fabrications

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Aramark Ireland

DÉCOR / FURNISHINGS/ FIXTURES

Design & Fit Out

Artificial Flowers

Bar Fitters

Mulcahy Technical Services

CCTV & Security

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Energy Management ord Gais Networks B Flogas Sodexo Ireland Stephens Catering Equipment

Flamingo Display

Artificial Greenery Flamingo Display

Artificial Plants & Trees Flamingo Display

Awnings

ord Gais Networks B Flogas

S tephens Catering Equipment Barrier Rails and Ropes Hugh Jordan & Co Nisbets

Kitchen Design & Planning

Blackboards

Heating

orcoran Food Equipment Ltd C Mulcahy Technical Services Stephens Catering Equipment

Lighting

ord Gais Networks B Mulcahy Technical Services

Patio Gas

ord Gais Networks B Flogas Mulcahy Technical Services

Patio Heaters

logas F Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Renewable energy solutions Bord Gais Networks

ugh Jordan & Co H Nisbets Stephens Catering Equipment Christmas Display Flamingo Display

Dustmats including Logo Mats Musgrave Foodservices

Flooring

Seasonal Decoration lamingo Display F Musgrave Foodservices

Signage

ugh Jordan & Co H Musgrave Foodservices

Soft Furnishings Hugh Jordan & Co

FURNITURE Bar Stools

ugh Jordan & Co H Mulcahy Technical Services Mulcahy Technical Services Stephens Catering Equipment

Beds

Stephens Catering Equipment

Bespoke Furniture ugh Jordan & Co H Stephens Catering Equipment

Chairs

ugh Jordan & Co H Nisbets Stephens Catering Equipment

Children’s Furniture S tephens Catering Equipment Hugh Jordan & Co

Reception Furniture & Counters ugh Jordan & Co H Stephens Catering Equipment

ulcahy Technical Services M Stephens Catering Equipment

Screens

Menu Boards

Storage Systems

ugh Jordan & Co H Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Oil Lamps

Stephens Catering Equipment S tephens Catering Equipment Hugh Jordan & Co

Tables & Tabletops ugh Jordan & Co H Nisbets

ugh Jordan & Co H Musgrave Foodservices

NOTES

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 47

SERVICES SERVICES & INFORMATION Accountancy & Finance

Hotel Insurance

Allergy Awareness Trainers

Home Insurance

Calibration of equipment

Mulcahy Technical Services

Food Safety Professionals Association

Marquee Hire

BD Insurance Plc F

Motor Insurance

BD Insurance Plc F

Property Management

mberley A Mulcahy Technical Services Stephens Catering Equipment

Pub Insurance

Contract Catering

Restaurant/Café Insurance

Environmental Services ramark Ireland A

Facilities Management Aramark Ireland

Food Hygiene Consultants

S tephens Catering Equipment

Food Distribution Business Insurance BD Insurance Plc F

Food Production Business InsuranCE BD Insurance Plc F

Food Safety Training

Food Safety Professionals Association

Furniture Hire

S tephens Catering Equipment

Guest House Insurance

BD Insurance Plc F

HACCP Consultants Cleaning Services

Kitchen Design & Layout

Commercial Vehicle Insurance

ramark Ireland A Sodexo Ireland

Tel: 01 816 0700 Email: sales@aramark.ie www.aramark.ie

FBD Insurance Plc

otelkeycards Limited & H Gum and Smokes Mulcahy Technical Services

Consultants

Facilities Management Catering Services Retail Help Desk M&E Maintenance Cleaning & Housekeeping Building Maintenance Services Reception & Mailroom Mobile & Static Security Environmental Services Energy & Waste Management

FBD Insurance Plc

Catering Equipment Hire ulcahy Technical Services M Stephens Catering Equipment

t t t t t t t t t t t

Mulcahy Technical Services

acDonald Financial M Consultants Ltd

Food Safety Professionals Association

ARAMARK Ireland Provides Facilities Management, Maintenance, Contract Catering, Support Services and Infrastructure Services to Commercial, Industry, Education, Pharmaceutical and Government Sectors.

Hotel & Leisure Consultants

Food Safety Professionals Association

48 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

Aramark Ireland

FBD Insurance Plc

Service Contracts ulcahy Technical Services M

Service Contracts Sodexo Ireland

Services & Information S odexo Ireland

Services/ Supplies J & C Kenny Ltd

Stocktaking Services

Mulcahy Technical Services

TRAINING & RECRUITMENT Training

mberley A Dublin Institute of Technology Food Safety Professionals Association Mulcahy Technical Services The Kenco Coffee Company (Kraft Foods Ire. Ltd)

EDUCATION

Dublin Institute of Technology Food Safety Professionals Association

MISCELLANEOUS CLOTHING & ACCESSORIES Badges Nisbets

Chefs’ Wear

WG Foodservice B Celtic Linen Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment Hugh Jordan & Co

Footwear

ugh Jordan & Co H Musgrave Foodservices Nisbets Stephens Catering Equipment

Protective Wear ugh Jordan & Co H Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

Stephens Catering Equipment

Trouser Presses ugh Jordan & Co H Mulcahy Technical Services Mulcahy Technical Services

Vending

ulcahy Technical Services M Stephens Catering Equipment Mulcahy Technical Services

LAUNDRY & LINEN

Laundry Machines ulcahy Technical Services M Stephens Catering Equipment

Linen Hire eltic Linen C

Contact Hotel & Catering Review

T: 01 214 7920 W: www.hotelandcateringreview.ie Editor: Sarah Grennan E: s.grennan@jemma.ie let’s Commercial Manager: Be franc Gavin Cassidy E: g.cassidy@jemma.ie maKe some dough Subscriptions: Josie Keane E: j.keane@jemma.ie restau Events: Nicola Hickey rants rising E: n.hickey@jemma.ie Why ir eland’s foodie s are lo oking Managing Director: Simon Grenna up E: simon.grennan@jemma.ie MaKIn

raI Conf

erenCe

hcr april-to

date.ind

d 1

✛ deStIna tIon to

Cigarettes

Bord Bia @ Bordbia

Hugh Jordan & Co

Mini Bar Contents Stephens Catering Equipment

Mini Bars

ugh Jordan & Co H Mulcahy Technical Services Nisbets Stephens Catering Equipment

Safes

otelkeycards Limited & H Gum and Smokes Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Nisbets

MISCELLANEOUS

GUEST SERVICES

Luggage Trollies

ILy VaLU

Celtic Linen

B&B Ireland @ bandbireland

otelkeycards Limited & Gum H and Smokes

an faM

011 15:19:4

An Óige @ HiIreland

Keycards

LoUghr

13/05/2

ulcahy Technical Services M Mulcahy Technical Services

usgrave Foodservices M Nisbets

UrISM ✛

Linen Purchase

Audio Equipment

WG Foodservice B John Player & Sons Musgrave Foodservices

Cigars

Dublin Tourism @VisitDublin Euro-toques Ireland @ EurotoquesIrl

WG Foodservice B John Player & Sons Musgrave Foodservices

Fáilte Ireland @ Failte_Ireland

Energy Management Services

Hidden Ireland @ Hidden_Ireland

Good Food Ireland @ GoodFoodIreland

ord Gais Networks B Flogas

Hospitality Sales & Marketing Association International @ HSMAI

Humidors & Cases

Ireland’s Blue Book @ IrelandBlueBook

Musgrave Foodservices

Stationery

otelkeycards Limited & H Gum and Smokes Musgrave Foodservices

Television & Video Equipment

e sChem es

Baking takes off

Cash Registers & EPOS Systems

Guest Room Products

n G h ot e l ta X i n CentiV

Peter Ke lly’ put ire s plans to world’s land on the bridal map

Tweet contacts for industry organisations and agencies

otelkeycards Limited & H Gum and Smokes

unWindi

Musgrave Foodservices

Electronic Locking

nCeS:

MAY 201

usgrave Foodservices M Nisbets Pallas Foods Stephens Catering Equipment

Uniforms

g aLLo Wa

Irish Caravan & Camping Council @Camping_Ireland Irish Country Hotels @ irishcountryhtl Irish Tourist Industry Confederation @ irishtouristind Irish Travel Agents Association @ ITAATweets

otelkeycards Limited & H Gum and Smokes Musgrave Foodservices

Manor House Hotels @ manorhousehtls

Tobacco Accessories

Restaurants Association of Ireland @ RAI_ie

Northern Ireland Tourist Board @ NITouristBoard

otelkeycardsLimited & Gum and H Smokes Musgrave Foodservices

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 49

hi-res ad_Layout 1 04/10/2011 17:07 Page 1

LAW

The Law 52 Food 59 Liquor Licensing 67 Equal Status 78 Health & Safety 70 Employment 74 Environmental

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 51

LAW

Food Law

General Principles of Food Law Regulation (EC) 178/2002 establishes the common basis for food law in Member States and includes common definitions, general provisions and specific requirements. This Regulation also established the European Food Safety Authority (EFSA) and laid down the procedures in matters of food safety. The objective of the Regulation is to ensure a high level of protection for consumers whilst also taking into account the protection of animal health and welfare, plant health and the environment. Regulation (EC) 178/2002 is tranposed into Irish legislation by: • S.I. No. 387 of 2006 which amends European Communities (Food and Feed Hygiene) Regulations 2005 (S.I. No. 910 of 2005) in so far as it relates to the work of the Department of Agriculture, Fisheries and Food, • S.I. No. 335 of 2006 in so far as it relates to fishery products and • S.I. No. 747 of 2007 in so far as it relates to food. The Regulation sets out the general requirements of food law which include food safety requirements, responsibilities of both food and feed business operators and Member States. The Regulation establishes the principle that the primary responsibility for ensuring compliance with food law rests with the food business operator. ‘Food business’ is defined in the Regulation as meaning any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food. ‘Food business operator’ means the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control. The European Commission has published a poster on the Key Obligations of a Food Business Operator. Regulation (EC) No 178/2002 defines food as any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. ‘Food’ includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or

treatment. It includes water after the point of compliance as defined in Article 6 of Directive 98/83/EC and without prejudice to the requirements of Directives 80/778/ EEC and 98/83/EC. ‘Food’ shall not include: • feed; • live animals unless they are prepared for placing on the market for human consumption; • plants prior to harvesting; • medicinal products within the meaning of Council Directives 65/65/EEC1 and 92/73/EEC2; • cosmetics within the meaning of Council Directive 76/ 768/EEC3; • tobacco and tobacco products within the meaning of Council Directive 89/622/ EEC4; • narcotic or psychotropic substances within the meaning of the United Nations Single Convention on Narcotic Drugs, 1961, and the United Nations Convention on Psychotropic Substances, 1971; • residues and contaminants. Unsafe food Article 14 of Regulation (EC) No 178/2002 sets out food safety requirements. It requires that food must not be placed on the market if it is unsafe. Food shall be deemed to be unsafe if it is considered to be: • injurious to health; • unfit for human consumption. In determining whether any food is unsafe, regard shall be had: • to the normal conditions of use of the food by the consumer and at each stage of production, processing and distribution, and • to the information provided to the consumer, including information on the label, or other information generally available to the consumer concerning the avoidance of specific adverse health effects from a particular food or category of foods. In determining whether any food is injurious to health, regard shall be had: • not only to the probable immediate and/or short-term and/or long-term effects of that food on the health of a person consuming it, but also on subsequent generations; • to the probable cumulative toxic effects; • to the particular health sensitivities of

a specific category of consumers where the food is intended for that category of consumers. In determining whether any food is unfit for human consumption, regard shall be had to whether the food is unacceptable for human consumption according to its intended use, for reasons of contamination, whether by extraneous matter or otherwise, or through putrefaction, deterioration or decay. Where any food which is unsafe is part of a batch, lot or consignment of food of the same class or description, it shall be presumed that all the food in that batch, lot or consignment is also unsafe, unless following a detailed assessment there is no evidence that the rest of the batch, lot or consignment is unsafe. Traceability Regulation (EC) No 178/2002 contains general provisions for traceability (Article 18) which require that the traceability of food, feed, food-producing animals and any other substance intended to be, or expected to be, incorporated into a food or feed must be established at all stages of production, processing and distribution. This Article has been applicable since 1st January 2005. Food business operators must be able to identify any person from whom they have been supplied with a food, a foodproducing animal, or any substance intended to be, or expected to be, incorporated into a food. To this end, such operators shall have in place systems and procedures which allow for this information to be made available to the competent authorities on demand. Food business operators must have in place systems and procedures to identify the other businesses to which their products have been supplied. This information must be made available to the competent authorities on demand. Food which is placed on the market or is likely to be placed on the market in the European Community must be adequately labelled or identified to facilitate its traceability, through relevant documentation or information in accordance with the relevant requirements of more specific provisions. The European Commission has

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LAW published a Factsheet on Traceability. Other principles established by the Regulation include: Risk Analysis The Regulation establishes the principle of risk analysis and its three inter-related components i.e. risk assessment, risk management and risk communication in relation to food safety. Risk assessment shall be based on the available scientific evidence and undertaken in an independent, objective and transparent manner. Risk management shall take into account the results of risk assessment, and the opinions of EFSA as well other factors which may be legitimate to the matter under consideration. Precautionary Principle Regulation (EC) No 178/2002 formally establishes the Precautionary Principle as an option where, following an assessment of available information, the possibility of harmful effects on health is identified but scientific uncertainty persists, provisional risk management measures based on the precautionary principle may be made. In 2000, the European Commission issued a Communication on the Precautionary Principle. The objective of the Communication is to outline the Commission’s approach to using the precautionary principle and to establish Commission guidelines for applying it. The Regulation establishes a framework for the greater involvement of stakeholders in the development of food law and establishes that there should be open and transparent public consultation, directly or through representative bodies, during the preparation, evaluation and revision of food law (except where the urgency of the matter does not allow it). Regulation (EC) No 178/2002 provides for different procedures in matters of food safety: • the Rapid Alert System for Food and Feed (RASFF) • the adoption of emergency measures • crisis management. Rapid Alert System for Food and Feed (RASFF) The Regulation gives legal effect

to RASFF. The system deals with the obligatory notification of any direct or indirect risk to human health, animal health or the environment within a network consisting of national competent authorities, EFSA and the European Commission. The Regulation also confers special powers on the European Commission for taking emergency measures. Such measures can be taken where it is evident that feed or food originating in the EU, or imported from a third country, is likely to constitute a serious risk to human health, animal health or the environment, and that such a risk cannot be contained satisfactorily by means of measures taken by the Member States. Emergency Measures Where it is evident that food or feed originating in the Community or imported from a third country is likely to constitute a serious risk to human health, animal health or the environment, and when such a risk cannot be contained satisfactorily by means of measures taken by the Member States concerned, the Commission can on its own initiative or at the request of a Member State (and following the procedure set out in the Regulation), immediately adopt certain measures set out in the Regulation. Depending on the gravity of the situation, emergency measures can take the form of the suspension of the marketing or use of the feed or food in question to subjecting the use and marketing of the feed or food to special conditions. Crisis Management Regulation (EC) No 178/2002 provides for the drawing up of a general plan for crisis management in the field of food and feed safety. It also provides for the creation of a crisis unit. This crisis unit will be set up by the Commission and EFSA shall participate in the unit and provide scientific and technical assistance if necessary. Hygiene of Foodstuffs General Provisions Regulation (EC) No 852/2004 defines food hygiene as meaning ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its 8

E.Coli Warning The significant outbreak of E.Coli on the continent in 2011 left many restaurateurs concerned for their business as consumers became more and more jittery about eating out. So how can you guard against a similar outbreak in your premises here in Ireland? MARY DALY from the Food Safety Professionals Association offers the following advice. Traditionally, E.Coli is associated with red meat and untreated water but the recent outbreak was the result of contaminated bean sprouts and affected people of all ages throughout the EU. When guarding against E.Coli, the following controls should be followed in all kitchens: 1. Thorough hand-washing, especially after using the toilet. (E.Coli is found in the human gut.) 2. Strict segregation between raw and cooked foods. Keep raw products on the bottom shelf of the fridge. 3. Cook minced meat products completely, particularly burgers. Pre-cook barbeque meats before placing them on the hot coals. 4. Ensure that the water supply is ‘potable’, i.e. fit to drink. If in doubt, get the your local health officer to do a sample analysis. 5. Carefully wash all salad items such as lettuce, tomatoes, peppers, etc. 6. Know the source of your food and buy only from approved suppliers. Don’t forget – traceability is a legal requirement. It has come to our attention in the Food Safety Professionals Association that the standard of food safety in Ireland is falling and that an outbreak of food poisoning could easily happen at this time, with serious consequences for the industry. One senior health officer noted recently that staff cleaning hours are being reduced, cleaning agents are not being purchased, the shelf life of foods is being extended and shortcuts are being taken in many kitchens. In other words, an accident is waiting to happen. The following prerequisites are essential to assure safe food: 1. Ensure that the kitchen is kept in a clean condition. Hot water (over 82°C) is the best disinfectant of all! 2. Monitor temperatures and ensure that all fridges are under 5°C. Cook foods thoroughly, especially pork, poultry and minced meat products. 3. Train your staff in food safety. Not alone is it a legal requirement but it equips your team with the basic knowledge of what is correct procedure when it comes to food safety. 4. Do not extend the shelf life of food. Rotate cooked food that is held chilled within three days of cooking. For further advice contact the Food Safety Professionals Association at fspa.ie.

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LAW intended use’. Regulation (EC) No. 852/2004 does not apply to: • primary production for private domestic use; • the domestic preparation, handling or storage of food for private domestic consumption; • the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer; • collection centres and tanneries which fall within the definition of food business only because they handle raw material for the production of gelatine or collagen. General Obligations on Food Business Operators A general obligation is placed on food business operators to ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in Regulation (EC) No. 852/2004. Primary Production Food business operators carrying out primary production and those associated operations listed below must comply with the general hygiene provisions laid down in Part A of Annex I to Regulation (EC) No 852/2004 and any specific requirements provided for in Regulation (EC) No 853/2004 (for products of animal origin). Associated operations currently listed in Part A of Annex 1 of Regulation (EC) 852/2004 are as follows: (a) the transport, storage and handling of primary products at the place of production, provided that this does not substantially alter their nature; (b) the transport of live animals, where this is necessary to achieve the objectives of Regulation (EC) 852/2004; (c) in the case of products of plant origin, fishery products and wild game, transport operations to deliver primary products, the nature of which has not been substantially altered, from the place of production to an establishment. Production, Processing and Distribution of Food Food business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must comply with the general hygiene requirements laid down in Annex II to Regulation (EC) No 852/2004 and any specific requirements provided for in Regulation (EC) No 853/2004 which lays down specific hygiene rules for food of animal origin.

Implementing HACCP Caterers are legally obliged to implement Hazard Analysis and Critical Control Point, or HACCP as it is more commonly known. Whether you’re updating or newly implementing HACCP here is a straightforward guide to ensure your food operation meets its requirements. At its core HACCP is about proper planning to ensure that, when it comes to the safety of food served, the right safety procedures are in place and, quality control wise, nothing goes wrong. In basic terms, HACCP is about proper control over all ingredients delivered and what is done with them afterwards. The Food Safety Authority of Ireland (FSAI) states that all food operations need to implement HACCP and that the process works best when it is tailored to individual premises taking into account the complexity of that particular catering operation. The ability to tailor HACCP to suit unique catering requirements, whether you’re a pub, sandwich bar or Michelin starred restaurant, is listed as one of the key strengths of HACCP. Since 1998 caterers have had a legal obligation to understand the principles of HACCP and apply them to their food business. Environmental Health Officers (EHO) regularly assess catering operations for compliance and it is the responsibility of the caterer – not the EHO – to develop and implement a food safety management system based on HACCP. The responsibility for training and supervision of employees – full-time, part-time or casual – lies solely with the proprietor of a catering business. Benefits of HACCP: • Saves money in the long run • Avoids poisoning of customers • Food safety standards increase • Compliance with the law • Service of safe food • Promotes teamwork and efficiency • Due diligence defence in court. THE PROCESS OF HACCP Step One: Analysis Management must review

each step of the food process, from supply to end customer, including delivery, storage, preparation, processing (mixing, cooking, cooling etc), packing and labelling needs to be examined. Potential hazards can arise at any stage in the preparation, processing and selling of food. Common hazards are: • Microbial –pathogenic or spoilage bacteria, moulds, viruses • Chemical – pesticides, antibiotic, cleaning chemicals, metals, migration of chemicals from packaging • Physical – foreign bodies including dirt, hair, fingernails, plasters, buttons. Suggested hazards must be recorded (however unlikely) for analysis and sorting. It is important to collect as much information as possible about products and processes, including time and temperatures of cooking, cooling and storage, packaging, instructions for use. A flow chart will help to visualise the sequence of events the process takes and then each point can be looked at in turn. Step Two: Critical Control Points (CCPs) A Critical Control Point (CCP) is a particular step or point in your food process where you suspect the possibility that food can become contaminated (and consequently poses a health threat) and where this potential danger can be prevented, controlled, or eliminated. Typically CCP limits are expressed in terms of parameters such as temperature and time, including food that has not been cooked or chilled properly. Monitoring CCPs involves

Annex II sets out the general hygiene requirements for all food business operators (other than those involved in primary production and associated operations). The following areas are covered: • Chapter I: General requirements for food premises

measuring parameters, such as temperature and time. How you monitor and how often will depend on the size and nature of your catering business. Monitoring should in all cases be simple, clear and easy to do. Examples include probing cooked meat to ensure correct temperature and cooking process and only refrigerating cooked food that is fully cooled. When monitoring of a CCP indicates that the critical limits have not been complied with or adhered to, the catering business must have a procedure on what action should be taken to bring the CCP back within critical limits (corrective action). Each corrective action should be documented and the requirements for corrective action explained. Corrective procedures should include: • What to do with the food • What to do to bring the process back under control • Which member of staff has responsibility for carrying out the corrective action. Step Three: Reviewing Results The process of reviewing and updating of HACCP should be an ongoing and routine element of all food operations. This allows the verification that HACCP is working as intended and, on a regular basis, a manager should confirm that monitoring of CCPs is taking place and that control is being correctly maintained. The FSAI advises caterers that hazard analysis, identification of CCP and control procedures be reviewed on an annual basis at the very least and again whenever a change occurs in the food business operation, such as the delivery of new equipment or new suppliers, which may affect food safety.

• Chapter II: Specific requirements in rooms where foodstuffs are prepared, treated or processed • Chapter III: Requirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a

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LAW private dwelling-house but where foods are regularly prepared for placing on themarket and vending machines • Chapter IV: Transport – Conveyances and/or containers used for transporting foodstuffs • Chapter V: Equipment with which food comes into contact • Chapter VI: Food waste • Chapter VII: Water supply • Chapter VIII: Personal Hygiene • Chapter IX: Provisions applicable to foodstuffs • Chapter X: Provisions applicable to the wrapping and packaging of foodstuffs • Chapter XI: Heat treatment • Chapter XII: Staff Training. Food business operators must, as appropriate, adopt the following specific hygiene measures: (a) compliance with microbiological criteria for foodstuffs; (b) implement procedures necessary to meet targets set to achieve the objectives of Regulation (EC) No 852/2004; (c) compliance with temperature control requirements for foodstuffs; (d) maintenance of the cold chain; (e) sampling and analysis of foodstuffs. When Regulation (EC) No 852/2004 or Regulation (EC) No 853/2004 and their implementing measures do not specify sampling or analysis methods, food business operators may use appropriate methods laid down in other European Community or national legislation or, in the absence of such methods, methods that offer equivalent results to those obtained using the reference method, if they are scientifically validated in accordance with internationally recognised rules or protocols. Food Business Registration and Approval Regulation (EC) No. 852/2004 requires that all food businesses must be registered with the supervising competent authority e.g. for those businesses supervised by the HSE (e.g. restaurants, caterers, supermarkets, wholesale operators) a food business operator is obliged to notify the HSE of each establishment under its control. Changes to a food business (e.g. change of proprietor, the type of food being handled, the amount of food being produced) must also be notified to the HSE. In addition to the registration required by Regulation (EC) No. 852/2004, if a food business makes or handles products of animal origin (meat, fish, live bivalve molluscs, milk and associated products) it must also comply with Regulation (EC) No. 853/2004 which sets out specific hygiene rules for foods of animal origin.

Such premises are generally supervised by the Department of Agriculture, Fisheries and Food (DAFF), a local authority or the Sea-Fisheries Protection Authority (SFPA). S.I. 910 of 2005 sets out the requirements for the approval of a food business supervised by officials from DAFF or a local authority while S.I. No. 335 of 2006 sets out the process for food businesses supervised by the SFPA (i.e. food businesses involved in production, processing and distribution, exportation and importation of fishery products). Once a registering authority grants a food business approval, it will issue a ‘certificate of approval’ to the holder of the food business. This certificate of approval contains (a) the name of the holder of the food business approval, (b) the address of the premises to which the food business approval relates, (c) the nature of the activity to which the approval relates, (d) the conditions to which the approval is subject, (e) the period of validity (if any) of the approval, and (f ) a unique reference number that identifies the food business. The holder of a food business approval is obliged to display the certificate of approval prominently on the premises to which the approval relates during business hours. Hazard Analysis and Critical Control Point (HACCP) Food business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles. The HACCP principles referred to above consist of the following: (a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; (b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels; (c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; (d) establishing and implementing effective monitoring procedures at critical control points; (e) establishing corrective actions when monitoring indicates that a critical control point is not under control;

(f ) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively; and (g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f ). When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it. Food business operators must: (a) provide the competent authority with evidence of their compliance with the requirement to have procedures based on the HACCP principles in the manner that the competent authority requires, taking account of the nature and size of the food business; (b) ensure that any documents describing the procedures developed in accordance with this are up-to-date at all times; (c) retain any other documents and records for an appropriate period (as detailed in the relevant S.I.). The Regulation however, recognises that in businesses undertaking low risk activities the prerequisite hygiene requirements (i.e. the general and specific hygiene requirements outlined in Article 4 and Annex II of Regulation (EC) No. 852/2004) are sufficient to control food safety without the need to develop a HACCP-based system. Additionally, it allows for businesses to follow guides to good practice where typical hazards and controls have been identified. The European Commission has published a Guidance Document on the implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses which forms the basis for FSAI Guidance Note No. 11 on Assessment of HACCP Compliance. The FSAI has also published leaflets explaining HACCP and a Safe Catering Pack to help caterers to implement HACCP in their business. Personal Hygiene Regulation (EC) No. 852/2004 requires that every person working in a foodhandling area must maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing. No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food-handling area in any capacity if there is any 8

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LAW

Getting Started in Food Since the start of the downturn, the Food Safety Authority has recorded a 70% increase in enquiries from people looking to set up new food businesses. It has produced the following three step guide to getting started. 1. Know the Legislation All food business operators (FBOs) must comply with hygiene of foodstuffs legislation, Regulation 852/2004/EC. This legislation lays down rules for FBOs on the hygiene of foodstuffs, including temperature control, HACCP, equipment, transport, waste, personal hygiene and training. FBOs dealing with foods of animal origin must also comply with Regulation 853/2004/EC which sets out specific hygiene rules for these types of products. FBOs must also comply with legislation on general food law, Regulation 178/2002/EC, which requires all food businesses to have a traceability system in place. FBOs must be able to identify who they have received food from and who they have supplied it to (except for those businesses supplying the final consumer). FBOs must not place unsafe food on the market. Additional legislation may be required depending on the category of business. 2. Register Business with the Competent Authority FBOs must register with a competent authority before commencing trade. In the case of restaurants and other catering businesses, this means registering with the Health Service Executive (HSE) which inspects businesses serving consumers, and some manufacturing premises. Contact your local HSE office for further information. A list of local offices is available on www.fsai.ie. Businesses involved in animal slaughter and/or processing meat, dairy products, eggs etc should register with the Department of Agriculture, Fisheries & Food. In general, the local authority veterinary inspector inspects establishments involved in animal slaughter and handling and/or processing meat, dairy products, eggs etc. Contact your local authority for more information. Businesses operating in handling and/or processing fish and fishery products and products of aquaculture are typically inspected by the Sea Fisheries Protection Authority. Failure to register your food business is an offence and businesses requiring approval must be approved before commencing trade. It is advisable to contact your competent authority for advice at the earliest stage of your business development. Approval takes into account plans, premises, waste management, processes, HACCP, products and throughput among other things. 3. Obtain a copy of the National Standards Authority of Ireland (NSAI) guides to good practice These guides provide guidance on complying with the food hygiene legislation and are a good resource for food businesses: • I.S. 340:2007 – Hygiene in the Catering Sector • I.S. 341:2007 – Hygiene in Food Retailing and Wholesaling • I.S. 22000:2005 – Food Safety Management Systems – Requirements for any organisation in the food chain For more information visit standards.ie.

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WHERE TO LEARN MORE:

The Food Safety Authority has produced a Business Start Up Factsheet which is available to download on fsai.ie. A Business Start Up Pack and the Self-Catering Pack, which helps businesses implement HACCP, are available to purchase from the FSAI. For more information visit fsai.ie. For further advice, call the FSAI’s advice line on 1890 33 66 77. The line operates from Monday to Friday, 9am-5pm.

likelihood of direct or indirect contamination. Any person so affected and employed in a food business and who is likely to come into contact with food is to report immediately the illness or symptoms, and, if possible, their causes, to the food business operator. Training Regulation (EC) No. 852/2004 requires that food business operators (FBOs) must ensure: • that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity; • that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of Regulation (EC) No. 852/2004 (i.e. FBOs must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles) or for the operation of relevant guides have received adequate training in the application of the HACCP principles; and • compliance with any requirements of national law concerning training programmes for persons working in certain food sectors.

personnel hygiene, cleaning, pest control, storage, distribution, zoning, services, premises, equipment, training and records. I.S. 341:2007 Hygiene in Food Retailing and Wholesaling Applies to food businesses that operate in the food retail sector and include independent and multiple retailers, service stations and other retailers of food to consumers. It also applies to food businesses whose activities include the wholesale and distribution of food products. It contains information on: • The safe processing of food, including meat, fish, dairy products; • General hygiene requirements such as personal hygiene, training, pest control, food storage and display areas; • Management of food safety with respect to potential hazards either through the application of the HACCP principles or by adopting a more flexible approach to the application of these principles, and record keeping.

National Standards The National Standards Authority of Ireland’s primary role is the publication of national standards; the provision of a comprehensive product and management system certification service; and the establishment of confidence in trade measurements. The NSAI have published a series of standard catalogues that are a guide to good hygiene practices in the food catering, processing, retailing and wholesaling industries.

I.S. 342:1997 Guide to Good Hygiene Practice for the Food Processing Industry in accordance with the Council Directive 93/43/EEC on the Hygiene of Foodstuffs Applies to all food processing companies with the exception of the fish, dairy and meat sectors. Its essential features include: • Principles of HACCP, along with recommended procedures in order to implement a HACCP plan in a food business; • General hygiene recommendations with reference to the layout and design of a food premises, personal hygiene, transport, equipment, waste, pest control, training and food storage on the premises.

I.S. 340:2007 Hygiene in the Catering Sector Applies to all catering premises where food is prepared and served and includes restaurants, hotels, canteens and public houses. Its essential features include: • The requirements that must be met by caterers to ensure that the storage, preparation, handling and where applicable transportation and distribution of food is carried out in a hygienic way; • Reference to hygiene policy, food safety, traceability and recall, maintenance of the cold chain,

I.S. 344:2002 Hygiene for Domestic-Scale Production Applies to all caterers producing food, for sale or supply, who are working either in or from their home. ‘Domestic-scale’ means the quantity of food that can be produced safely in a domestic kitchen, using domestic-scale equipment and appliances. Such food producers would include people involved on a domestic scale, in the production of cooked or baked goods, preserves, salads, sandwiches and packaging of honey.

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LAW I.S. 22000:2005 Food Safety Management Systems – Requirements for any Organisation in the Food Chain Specifies requirements for a food safety management system that combines the following generally recognised key elements to ensure food safety along the food chain up to the point of final consumption: • Interactive communication • System management • Prerequisite programmes • HACCP principles. The Standard is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. I.S. 3219:1990 Code of Practice for Hygiene in the Food and Drink Manufacturing Industry This is a code of practice for hygiene in the food and drink manufacturing industry. It is currently being reviewed. However, a key aspect of these standards is that the proprietor’s compliance, while advisable, is non-compulsory. Enforcement The Food Safety Authority of Ireland Act, 1998 contains enforcement provisions which are in addition to the powers to prosecute and other provisions in other specific pieces of food legislation. The provisions in the Food Safety Authority of Ireland Act, 1998 are designed to provide an improved means of reacting to and dealing with situations posing a risk to public health. Enforcement is carried out by authorised officers appointed by the FSAI or its official agents under Section 49 of the Act. The powers granted to these officers are detailed in Sections 50 and 51 of the Act. The provisions in the Food Safety Authority of Ireland Act, 1998 are as follows: • Improvement Order – It is issued by the District Court if an Improvement Notice is not complied with. • An Improvement Notice is issued where in the opinion of the authorised officer: a) any activity involving the handling, preparation etc. of food, or b) the condition of a premises (or part thereof ) where this activity takes place is such that, if it persists, it will or is likely to pose a risk to public health. • Closure Order – is issued if in the opinion of an authorised officer, there is or there is likely to be a grave and immediate danger to public health at/or in the food premises. Closures Orders can refer to the immediate closure of all or part of the food premises, or all or some of its activities. The Orders may be lifted when the premises has improved to the satisfaction

Enforcement Orders

Environmental health officers inspecting food operations have the power to serve Closure, Improvement and Prohibition Orders on businesses. Under the FSAI Act, 1998, a Closure Order is served where it is deemed that there is or there is likely to be a grave and immediate danger to public health at or in the premises; or where an Improvement Order is not complied with. Closure Orders can refer to the immediate closure of all or part of the food premises, or all or some of its activities. An Improvement Order may be issued by the District Court if an Improvement Notice is not complied with within a defined period. Further non-compliance can result in a Closure Order also being served. An Improvement Notice is served when it is deemed that any activity involving the handling, preparation etc of food or the condition of a premises (or part thereof) is of such a nature that if it persists it will or is likely to pose a risk to public health. A Prohibition Order is issued if the activities (handling, processing, disposal, manufacturing, storage, distribution or selling food) involve or are likely to involve a serious risk to public health from a particular product, class, batch or item of food. The effect is to prohibit the sale of the product, either temporarily or permanently.

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Details of the food businesses served with these enforcement orders are published on the FSAI’s website, fsai.ie. Closure Orders and Improvement Orders will remain listed on the website for a period of three months from the date of when a premises is adjudged to have corrected its food safety issue. Prohibition Orders are listed for a period of one month.

of an authorised officer. • Prohibition Order – It is issued if the activities (handling, processing, disposal, manufacturing, storage, distribution or selling food) involve or are likely to involve a serious risk to public health from a particular product, class, batch or item of food. The effect is to prohibit the sale of the product, either temporarily or permanently. Note: Orders may pertain to all or part of a food premises, the cessation of all or some of the activities thereat, or the withdrawal/detainment/destruction of described foodstuffs. Beef Labelling The Food Safety Authority of Ireland (FSAI) requires that all caterers provide consumers with information on the country of origin of the beef being sold. Caterers must provide information on where the animal was born, reared and slaughtered in a clearly visible and legible manner. It can be displayed on menus, or on a sign in the premises or in the window of a food establishment. The information provided must include the country (or countries if there is more than one) in which the animal was born, reared (fattened) and slaughtered. For example: • If the beef is from animals born, reared and slaughtered in the same country, the name of the country is sufficient, e.g. ‘All steak in our restaurant is of Irish origin’. • If the beef is from animals where the country of birth, country of rearing or the country where slaughter took place is different, the information must specify the different countries involved, e.g. ‘The

minced beef in this establishment is from animals born in France, reared in France and slaughtered in Ireland’. • Where beef from more than one source is supplied to the establishment, the origin information for all beef must be provided, e.g. if a caterer is supplied with beef from two countries (where it was born, reared and slaughtered in the same country) the information could be given as: ‘The origin of the beef steak, minced beef and beef in pies in this establishment is Ireland and France’. However, where the caterer is supplied with beef from more than one source and there are different countries of birth, rearing and slaughter, all the information for each must be provided. For instance – ‘Beef served in this establishment is from two sources. Country of origin of roast beef: Ireland and origin of steak: born in Belgium, raised in France, slaughtered in France.’ Where the beef is from more than one source, the Regulations do not stipulate that the origin information must be specific to each item on the menu, but it is recommended good practice that, where the information is specified on the menu, that it be provided beside each dish. How should this information be presented by the caterer? The caterer must provide the country/ countries of origin information to the customer in at least one of the following ways: • On the menu presented to the customer • As a clearly visible sign/board in the window/door/outside of the premises • As a clearly visible sign/board inside the establishment. 8

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LAW Regardless of the manner the establishment chooses to display the country of origin information, the information must be clearly visible and legible to the consumer. Clear & Legible The Regulations require that the information is in ‘clear legible type’. This means that, in all cases, the information concerned is clearly legible and, in the case of print, the size of the lettering used must be at least font size 12 point. Any advertisement referring to beef sold in the establishment must also provide information on the country of origin. Document Retention The Regulations require that traceability information validating the country of origin information must be retained for at least two years. This information must be available to environmental health officers (EHOs) on request. Enforcement Enforcement of the Regulations is carried out by EHOs of the Health Service Executive (HSE) operating on behalf of the Food Safety Authority of Ireland (FSAI). Any enquiries concerning compliance with the Regulations can be made to the HSE or the FSAI. Price Display In Ireland, while there are no controls on prices, there is legislation which dictates the way prices of products and services are displayed to consumers. These laws consist of the EC (Requirements to Indicate Product Prices) Regulations 2002 and Orders made under the Prices Act 1958 to 1972 and the Consumer Information Act 1978. The legislation ensures that consumers have enough information to make price comparisons between different products and services. Price Display For Food If you visit a premises which serves food you can reasonably expect to be informed about their prices for food. The Retail Prices (Food in Catering Establishments) Display Order, 1984 requires caterers to display a comprehensive price list of food items. This law applies to all hotels, pubs, restaurants, cafés that offer food for sale and consumption on the premises. This notice should be visible immediately outside or inside where the food is being served. In the case of a hotel or a licensed premises where food is served in some areas, the notice can be displayed either at the entrance to the premises or at the entrance to the catering area.

Training Like anything in life, prevention is better than cure. Poor hygiene and food safety control in your operation will not just put the health of your patrons at risk, it could also jeopardise the safety of your business as EHOs have the power to shut down food operations – an occurrence which is publicised monthly by the Food Safety Authority (see Enforcement Orders, previous page). Staff training is essential in order to safeguard food safety within your business. For accredited food safety training and information, and for a list of food safety trainers, contact the National Hygiene Partnership (nhp.ie) and the Food Safety Professionals Association (fspa.ie).

Latest legislation also states that caterers must provide consumers with information on the country of origin of the beef being served in their premises. Consumers must be provided with easy access to information on where the animal was born, reared and slaughtered in a clear and legible manner. Any extra charges that apply (such as service charges, cover charges, entertainment charges etc.) must be stated clearly on your display notice. The amount of the charge must be specified plus what the charge relates to must also be indicated. If the service charge is included in the price of the food being sold that fact must also be highlighted. Price Display in Licensed Premises The Retail Price (Beverages in Licensed Premises) Display Order, 1999 is designed to inform customers about the prices charged in licensed premises. Licensed premises in Ireland include bars, nightclubs and any other venues that require a vintner’s licence to operate. The Order states that licensed premises display two lists of drinks prices: a comprehensive list of all items sold and a summary (i.e. abbreviated) list of the 16 most popular drinks for sale. If there are different prices in different areas of the licensed premises (for example prices for drinks are different in the lounge and in the bar) these notices need to be displayed prominently in all areas where the products are sold. If the prices change after a certain time (for example after 11pm) this also needs to be displayed on the notice. Price lists should cover drinks sold for consumption on the premises. Off-licences are not covered by this Order but they are covered by the Requirements to Indicate Product Prices Regulations 2002. A 16 item list of prices needs to be displayed prominently either inside or directly outside the entrance of the premises. The following is a list of 16 items that must be displayed by licensees to comply with the Order: * Pint (568 ml) of draught stout * Pint (568ml) of draught ale * Pint (568 ml) of draught lager * Pint (568ml) of draught cider

* Bottle (330ml) of stout * Bottle (330ml) of ale * Bottle (330ml) of lager * Bottle (330ml) of cider * Measure (35.5ml) of whiskey * Measure (35.5ml) of gin * Measure (35.5ml) of vodka * Bottle (200ml) of carbonated drink * Bottle (200ml) of carbonated cola drink * Bottle (113ml) of a mixer * Bottle (250ml) of water * A bottle (187ml) of wine Both the 16 items and the comprehensive list need to be ‘clear and visible to customers’. That means the price lists must be displayed in a prominent position where anyone could reasonably see them. The Office of the Director of Consumer Affairs surveys licensed premises to ensure their compliance with the law. The Director of Consumer Affairs can prosecute caterers and licensees who are found to be in breach of the Order. u

More Info Useful Links: More information regarding food safety and HACCP can be found at: www.nsai.ie – National Standards Authority of Ireland Providers of national standards (including the IS340/IS341 in food hygiene) www.ehoa.ie – Environmental Health Officers Association For information about registering your food business www.fsai.ie – Food Safety Authority of Ireland Food safety legislation, guidelines and alerts www.nhp.ie – National Hygiene Partnership The national agency engaged in development, promotion and coordination of food safety training www.fspa.ie – Food Safety Professionals Association For contact details of accredited food safety trainers and consultants

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Liquor Licensing Despite various proposals over the years for a comprehensive review and codification of the liquor licensing law, hoteliers and restaurateurs still find themselves managing a myriad of Acts and Regulations. The latest addition to the many volumes of Acts setting out the law on licensed premises is the Intoxicating Liquor Act 2008.

Intoxicating Liquor Act 2008 The Intoxicating Liquor Act 2008, which was signed into law on 21 July 2008, changes the law in a number of ways. The main changes are: • The sale of liquor for consumption off the premises, whether sold in an off-licence or an on-licence, is no longer permissible except between 10.30am and 10.00pm on weekdays and between 12.30pm and 10.00pm on Sundays. On St Patrick’s Day sales are only permitted between the hours of 12.30pm and 10.00pm. • Theatres are now restricted from selling alcohol in conjunction with events unless such sales are during normal licensing opening hours: between 10.30am to 11.30pm Mondays to Thursdays; 10.30am to 12.30pm Fridays and Saturdays; and 12.30pm to 11pm on Sundays. • The Act provides that, where off-licence premises are part of a premises selling other goods, such as shops or petrol stations, the off-licence portion of the premises must be confined to an area that is structurally separate from the rest of the premises by a barrier (this provision has not yet commenced and will be brought into force at a later date by way of regulation). Meanwhile, in practice, areas selling liquor are, during non-opening hours, either cordoned off or shutters are drawn down. • An Garda Síochána may send a person aged between 15 and 18 into a licensed premises to test if the licensee will sell alcohol to a young person. Fines under the Intoxicating Liquor Acts 1988 and 2003 have been increased to e3,000 and e5,000 for offences such as selling to under-aged persons. Criminal Justice (Public Order) Act 2003 While the objective of the Criminal Justice (Public Order) Act 2003 is to enable the Garda Síochána to obtain from the District Court an order prohibiting persons convicted of certain offences from licensed and catering premises, the Act gives the Gardai power to apply to the District

Court, to seek the closure of licensed and catering premises, if there has been disorder on the premises or loud noise and if it is likely to recur. Before the Gardai apply for a closure order they must have served a notice on the licensee, giving the licensee the opportunity to prevent a recurrence of the disorder. If, when the Gardai apply for a closure order, the Court grants the order it may, for a first offence, close the premises for a period not exceeding seven days and for second and subsequent offences for a period not exceeding 30 days. If a licensee breaches a closing order the Courts may impose a fine of up to e3,000 and also sentence the licensee to a term of imprisonment not exceeding six months or the Court may both fine and imprison the licensee. Intoxicating Liquor Act 2003 The Intoxicating Liquor Act 2003, which is concerned with combating drunkenness, disorderly conduct and drinking by young persons, also includes a number of amendments to earlier Intoxicating Liquor Acts, as well as amending section 15 of the Equal Status Act. Drunken Persons The Act prohibits the supply of drink to drunken persons. Licensees are not allowed to admit drunken persons on licensed premises. Where a person is drunk on leaving a licensed premises, it shall be presumed that the person was drunk while on the premises. It is up to the licensee to prove that that was not the case. The Act also provides that drunken persons should not seek to enter a licensed premises (access to a restaurant or other facilities in a hotel is not affected by this restriction). A drunken person must leave a licensed premises if requested by the licensee or a Garda. If a licensee is convicted of serving a drunken person or of permitting a drunken person to be on a premises, a District Court may impose a fine of up to e1,500 for a first offence and up to e2,000 for a second

offence and the District Court must (the sanction is mandatory), in addition to any penalty imposed, make a temporary closure order. A closure order in respect of a first offence may not exceed seven days and, in respect of a second or subsequent offence, it may not exceed 30 days. Disorderly Conduct Section 7 of the Act provides that a licensee must not permit disorderly conduct on a licensed premises, while section 8 provides that a person on a premises must not engage in disorderly conduct. A person who engages in disorderly conduct must leave the licensed premises upon being requested to do so by either the licensee or a Garda. If a licensee is convicted of serving a drunken person or of permitting a drunken person to be on a premises, the District Court may impose a fine of up to e3,000 for a first offence and up to e5,000 for a second offence and the court must (the sanction is mandatory) in addition to any penalty imposed make a temporary closure order. A closure order in respect of a first offence may not exceed seven days and in respect of a second or subsequent offence it may not exceed 30 days. A person convicted of disorderly conduct may be fined up to e300 for a first offence and e500 for a second or subsequent offence. Restrictions of Young Persons The Act significantly restricts the access of young persons to licensed premises. The sale of intoxicating liquor for delivery to or consumption by persons aged under18 is prohibited. Nor may persons under 18 years of age be sent to purchase intoxicating liquor. On conviction a person who is guilty of an offence under this section may be fined up to e3,000 for a first offence and up to e5,000 for a second or subsequent offence. Persons under 18 are prohibited from being in the bar of a licensed premises. However, there are certain limited exceptions. A child under 15 may be permitted in the bar if accompanied by a parent or guardian, but only until 9pm. A young person aged between 15 and 8

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LAW 17 may be in a bar, without having to be accompanied by a parent or guardian, but also only until 9pm. If a private function, at which a substantial meal is being served is being held, a young person aged between 15 and 17 may be in the bar of a licensed premises. If a person is convicted of an offence of permitting young persons to be in the bar of a licensed premises, that person may be fined up to e300 for a first offence and up to e500 for a second offence. Persons aged between 18 and 20 are required, if they are in a bar after 9pm, to carry a document, such as a garda age card, a passport or a driving licence, that will prove their age. Licensees must not allow persons between 18 and 20 to be in the bar of the premises unless they are carrying a proof of age document. Offences under this section carry a fine of up to e1,500 for a first offence and up to e2,000 for a second or any subsequent offence. Opening Hours and Other Amendments The Act includes a number of amendments to earlier Intoxicating Liquor Acts and other legislation. These changes are detailed here. In subsequent sections of the Directory, where the amendments are relevant, they are also noted. Section 10 of the Act provides that licensed premises close at 11.30pm on Thursday nights. Section 11 of the Act gives local authorities a role in determining the duration of a special exemption order. While the District Court retains jurisdiction, it must have regard to any resolution adopted by a local authority in the area in which the premises seeking the special exemption order is located. The grounds for objecting to a special exemption order have been extended to undue inconvenience or nuisance to persons residing in the locality or if there is a risk to public order. Section 12 prohibits entertainment during the permitted 30 minutes drinking up time. Persons convicted of an offence under this section may be fined up to e1,500 for a first offence and up to e2,000 for a second offence. Section 17 provides that a licensee shall be guilty of an offence if the licensee supplies liquor in a closed container for consumption off the premises in another premises owned or controlled by the licensee or in a public place within 100 metres of the licensed premises. A licensee who is convicted of an offence under this section may be fined up to e1,500 for a first offence and up to e2,000 for any second or subsequent offence. Section 18 provides that any member of the Gardai, whether in uniform or not, may without a warrant enter a licensed premises for the purpose of preventing or detecting

offences. Section 20 prohibits the sale of intoxicating liquor at reduced prices. Intoxicating Liquor Act 2004 The Intoxicating Liquor Act 2004, provides a clear statutory basis for the holding of alcohol-free events for persons under 18 years of age in licensed premises, at a time when intoxicating liquor is not being sold, supplied or consumed and any bar counter on the premises is securely closed. INTOXICATING LIQUOR ACT 2000 The Intoxicating Liquor Act 2000 (as amended by the Intoxicating Liquor Act 2003) became law in July 2000 and also makes a number of significant changes to the operation of licensed premises, including pubs, clubs, off licences and hotels. Permitted Hours of Trading The distinction which existed between summer and winter trading has been abolished. Licensed premises are allowed to open on Mondays, Tuesdays, Wednesdays and Thursdays from 10.30am to 11.30pm, plus 30 minutes drinking-up time all year round. Normal opening time on Fridays and Saturdays will be from 10.30am to 12.30am, plus 30 minutes drinking-up time all year round. Normal Sunday closing time remains 11pm but Sunday hours are extended by the abolition of 2pm to 4pm closing. Closing time on the eve of public holidays is 12.30am. No change to Christmas Day and Good Friday. New Licensing Arrangements and Removal of Barriers to Entry to the Trade Requirement to abolish two licences in rural areas and the prohibition on the granting of a licence within one mile of existing licensed premises have been abolished. Requirement to extinguish a licence from within towns/cities and to prove a population increase in these areas also abolished. A new licence may be issued anywhere in the State in substitution for one existing licence where the Circuit Court is satisfied as to the fitness of the applicant, the fitness or convenience of the new premises and by reference to the adequacy of the existing number of licensed premises in the vicinity of the proposed new premises. Generally speaking, licence-holders who avail of the scheme will not be permitted to dispose of the new licence for reward for a

period of five years. Section 17 of the Bill tightens up the procedure where an ad interim transfer of a licence is sought by ensuring that the person seeking the licence is a fit person and Section 30 of the Bill ensures that a company is in good standing with the Companies Registration Office. New Arrangements for Special Exemption The Act removes the restriction on the granting of a special exemption for any time on a Sunday, i.e. after midnight on Saturday night and after normal closing time on a Sunday evening. The restriction on special exemptions for Monday morning beyond 1am - except on a Monday morning that is a Bank Holiday - is retained, however. The number of special exemption orders which may be sought in respect of a day of general or local festivity is being increased from six to 12. The number of days for which area exemption orders may be granted is being increased from nine to 12 in a particular year. The obligation to provide a meal as part of the condition for the grant of a special exemption is also removed. Special exemptions to be granted to 2.30am unless the Court orders a shorter period. The requirement that a premises be a hotel or restaurant for the grant of a special exemption is abolished under Section 5. Drinking-up time is permitted in the case of special exemptions and club authorisations. Requirement that a special exemption order will not cause undue inconvenience to persons residing in the vicinity of a premises was introduced. The Intoxicating Liquor Act 2003 provides that local authority resolutions must be considered by the District Court when considering whether or not to grant a special exemption order. Measures to Combat Underage Drinking and Supply Removal of the ‘reasonable grounds’ defence in any proceedings against a licensee. Under the previous law it was a defence for a licensee to claim that he or she had ‘reasonable grounds’ for believing that a person to whom he or she sold intoxicating liquor was of a legal age. By removing this defence a greater onus is placed on the licensee to ensure that intoxicating liquor is supplied only to those who are legally entitled to purchase or consume it on licensed premises. The Intoxicating Liquor Act 2003 prohibits persons under 18 from the bars of licensed premises. However, a licensee may permit: a child (under 15) to be in a bar if

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LAW accompanied by a parent or guardian but not after 9pm; a young person (15-17) may be in a bar unaccompanied by an adult but not after 9pm; children and young persons are allowed in bars after 9pm if attending a private function at which a substantial meal is served (for details see Intoxicating Liquor Act 2003). Incorporation of Offence of Strict Liability Closure of a licensed premises for a specified period, for underage offences. Where a conviction for the sale of alcohol to an underage person is upheld, a licensed premises will be the subject of a temporary closure order. A premises which is the subject of such an order must display a sign indicating the reason why it has been closed temporarily. The endorsement of the licence will remain, but now at the discretion of the judge. Provision is made to remove the mandatory endorsement of a licence which follows conviction for an offence related to underage persons, though forfeiture of a licence remains available at the discretion of the judge under Section 12. Young people of 16 to 18 years of age are permitted to work as ‘lounge staff ’ as long as this is confined to serving on tables and not from behind the bar of a licensed

premises. Fines for breaches of the law on underage drinking have been increased. Measures for the Off-Licence Sector Under the previous law, a premises which has an on-licence could open for nonlicensed business at 7.30am on a weekday. The holder of an off-licence, however, could only open at 9am on the same days. The Bill allows on-and off-licences to open for non-licensed business at 7.30am. On or off-licences concurrently engaged in non-licensed business may open for offlicence sales at 8am (previously 10.30am) on weekdays. This facilitates the consumer who does his or her shopping before 10.30am on a weekday. Procedure for acquiring a Wine Retailer’s Off-licence is simplified by removing the restriction on the grant of such an offlicence to (a) holders of spirits and/or beer retailers’ off licences, or (b) to chemists, druggists, pharmaceutical chemists or registered druggists. Measures for the Nightclub Sector Exemptions will be granted to 2.30am unless the Court, for stated reasons, considers this inappropriate and there will be 30 minutes’ drinking-up time on top of that.

Abolition of the requirement that the premises must be an hotel or a restaurant and the requirement that a meal must be provided in conjunction with the late opening. Abolition of the prohibition on late night opening after midnight on Saturdays. Registered Clubs Extended hours will apply to clubs registered under the Registration of Clubs Acts. The position in relation to the holding of functions in clubs registered under the Registration of Clubs Acts, the acceptable use of a private club premises in relation to functions which are of benefit to the community, and the use of a private club premises by a member of the club for a private function is clarified. Club premises may be used for the holding of functions, other than functions related to the club, provided the proceeds of the function are devoted to a charitable purpose, or functions organised for a member, for example, a member’s retirement party. The circumstances in which intoxicating liquor may be supplied to visiting teams, as opposed to individual visitor guests, is set out. In the case of a visiting team (or other body of people who are members of another club or organisation) it is sufficient 8

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LAW LICENCES In Ireland no intoxicating liquor may be sold without a licence granted by the Revenue Commissioners. The licence is in force for one year only. Finance Act 1910 Section 49: Wholesale dealer’s licence expires on 30 June each year. All other licences expire on 30 September except where wholesale dealer’s licence and retail off-licensing are held by the same person in which case both expire on 30 June. There are two kinds of licences for sale of intoxicating liquors: One granted by the Revenue Commissioners by their own authority, and the other which they cannot grant without production of certificate from the proper court. Principal Licences which are Granted Without a Court Certificate: 1. Wholesale Spirit Dealer’s Licence 2. Wholesale Wine Dealer’s Licence 3. Wine Retailer’s Off-licence The following licences authorise sale for consumption on the premises, also without Court Certificate:

under the Act for a club official to enter the name of the visiting team and the number of team members in the visitors book, and not their individual names. While these visitors are on the club premises they can be supplied with liquor at the request of, and in the presence of, an official of the club. Registered clubs may advertise community events held on their premises, where intoxicating liquor will not be provided in conjunction with the event. In respect of registered clubs the provisions of the Intoxicating Liquor Act 2003 relating to the prohibition of entertainment during drinking up time, the entry of uniformed and plain clothes Gardai to a licensed premises shall apply (see Intoxicating Liquor Act 2003). Race Tracks – Horse and Greyhound Greyhound tracks and racecourses permitted to open for ‘authorised events’. This provides an opportunity for racetracks and racecourses already licensed to generate additional income on days when race meetings are not being held and thereby contribute to their viability. The types of function envisaged are ones which could not be held in ordinary licensed premises, such as exhibitions and trade fairs or shows, concerts, live television coverage of a race meeting being held contemporaneously elsewhere, or auctions or sales.

4. Theatre Licence 5. Passenger Vessel Licence 6. Railway Restaurant 7. Licence for Aircraft and for an Aerodrome 8. A licence for a ‘bog’ premises may be granted under 1946 Act 9. A licence for a CIE Central Omnibus Station under 1953 Act. The Following Licences Cannot be Granted without Certificate of Competent Court: 1.) Public House or Spirit Retailer’s onlicence - four kinds (a) ordinary, or sevenday licence; (b) six-day licence; (c) early closing licence; (d) six-day and early closing licence. They are all issued by excise authority of the Revenue Commissioners: (a) Upon production of certificate from Circuit Court in case of new licences. (b) In case of transfers or renewals on production of Certificate from District Court. Such licence covers sale at any one time to one person, for consumption, on or off the premises, of liquor in the following quantities: (1.) In the case of spirits or wine, in any quantity not exceeding two gallons, or one doz. reputed quart bottles (ii) In the case of beer or cider in any quantity not exceeding 4.5 gallons or two doz. reputed quart bottles. 2.) Beer-dealer’s on-licence: For sale (for consumption on or off premises) of beer in any quantity not exceeding 4.5 gallons, or not more than two doz. reputed quart bottles at one time to one person (beer licensee may sell cider).

Stricter Penalties to Come for Serving Drunks Following a landmark case in Nenagh Circuit Criminal Court, the Minister for Justice Alan Shatter has ordered a review of the penalties for serving alcohol to drunk patrons in licensed premises. Under the Intoxicating Liquor Act 2003, licensees who serve alcohol to drunk customers can be fined up to e5,000, however, the Department of Justice is now reviewing this legislation as part of the ongoing codification of the licensing laws.

The Case Gary Wright and Aidan Dalton, a bartender and bar supervisor at Hayes Hotel in Thurles, Co Tipperary, were acquitted of manslaughter in May 2011 following a landmark case at Nenagh Circuit Court. The pair were being tried for the manslaughter of British guest, Graham Parish, who died at the hotel following a heavy night drinking with colleagues to celebrate his 26th birthday. While the bar staff were found to have been grossly negligent in the discharge of their duties – they had served large quantities of alcohol to Mr Parish, including eight shots in a single pint glass – the Court directed the jury to an acquittal on the basis of a ‘supervening event’. This was due to the fact that the deceased had made a personal decision to consume the alcohol, the judge said. While the accused were acquitted on charges of manslaughter in the criminal court, Mr Parish’s family announced the intention to take a civil case for damages against the licenceholder. This case had not been concluded at time of publication of this Directory.

Know the Law: Your Legal Obligation Under the Intoxicating Liquor Act 2003 it is an offence for a licensee to supply or permit any person to supply intoxicating liquor to a drunken person for consumption by a drunken person; permit a drunken person to consume intoxicating liquor; permit drunkeness to take place in a bar; or admit any drunken person to the bar. The penalties for conviction of such offences are: Fines of up to e3,000 for a first offence or e5,000 for a second offence • Mandatory temporary closure order • Possible endorsement of the licence • Possible forfeiture of the licence where there are three current convictions on the licence.

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LAW 3.) Wine Retailer’s on-licence: for sale for consumption on or off premises of wine in any quantity not exceeding two gallons, or not more than one doz. reputed quart bottles at one time to one person. This is the refreshment-house wine licence to which the Refreshment Houses Act 1860 applies. 4.) The Occasional Licence: For sale elsewhere than on licensed premises granted to on licence or to keepers of refreshment houses holding wine licence. 5.) Spirit-Retailer’s off-licence (or spiritgrocer’s licence): For sale of spirits in any quantity not exceeding two gallons or one doz. reputed quart bottles at any one time to one person and not in open vessels. 6.) Beer-dealer’s off-licence: For sale of beer (includes ale and porter) in any quantity not exceeding 4.5 gallons or two doz. reputed quart bottles at any one time to any one person. 7.) The Wholesale Beer-dealer’s Licence: for sale of beer in any quantity not less than 4.5 gallons or not less than two doz. reputed quart bottles at any one time to one person for consumption off the premises. 8.) Special Restaurant Licence. Grant of a New Licence Up to 1902 the right of any person to apply to the licensing authority was a common law right, but this was taken away by the Licensing (Ireland) Act 1902. The reason for the introduction of legislation was the multiplication of the number of licensed premises and consequent abuses. This Act withdrew from licensing authority the power to issue new licences – the aim of the Act was to preserve status quo and to restrict issue of new licences – it did not affect transfer. Persons Entitled to be on the Premises (a) Holder of licence (b) Anyone permanently or temporarily resident on premises (c) A person carrying out repairs, construction, replacement, decorative or maintenance work in relation to premises or any of the fittings or equipment thereon (d) Person in the employment of licensee or owner of employment (e) Officer of Customs and Excise on duty. Section 29 – 1962 Act: Introduces offences of permitting persons to be on licensed premises: In the case of mixed trading, where the premises are not structurally separated, the opening of non-licensed part of premises shall be deemed to be an opening of offlicensed part of premises, except in case of premises to which an on-licence is attached between 7.30 am and 10.30 am on week days. This section doesn’t apply to hotels,

restaurants, theatres, or railway refreshment rooms. Clubs are dealt with under the following Act: Registration of Clubs (Ireland) Act 1904 Every District Court Clerk must keep a register of Clubs in his District area, with names and addresses of officials and governing body. The sale of liquor in a club is merely a manner of distributing joint property of members and no licence is required for sale, but the Club must be registered and liquor must be consumed either by a member or a visitor. EXEMPTIONS General Exemption Orders A district judge - where it has been proved to his satisfaction that it is necessary or desirable for the accommodation of a considerable number of persons attending any public market or fair or following any lawful trade - may after hearing Officer in Charge of Garda Síochána, grant if he thinks fit to, any holder of an on-licence (except an SRL) in the vicinity of such market or fair, an order (to be called a general exemption order) exempting such holder from provision of 1924 Act relating to prohibited hours, on such days or times and upon such terms as may be specified in order. Every such general exemption order shall contain a condition that holders shall, during period of exemption, supply on premises food and non-alcoholic drink at reasonable prices to any person demanding same. The Notice relating to a general exemption order is to be displayed in a conspicuous place or outside the premises, during period of exemption. No such order is to be given for Sunday, St Patrick’s Day, Christmas Day, or Good Friday. The order remains in force for licensing period. Special Exemption Orders The holder of an on-licence (except an SRL) attached to an hotel, restaurant, licensed aerodrome or holiday camp, can apply to a District Judge for an order exempting him for any special occasion from the provisions of the Act, relating to prohibited hours in respect of premises; and on hearing the local officer in charge of Gardai the DJ may grant special exemption orders on it as he thinks fit. A special exemption order is not to be granted for any Sunday that is not New Year’s Day, New Year’s Eve or St Patrick’s Day. It is necessary to give the Gardai 48 hours’ notice of intention to apply for a special exemption order. Special Occasion

(a) (i) Occasion of special event organised for members of a particular association, organisation or other like group or (ii) occasion of private function in premises for which special exemption order is sought at which a substantial meal is included in price (if any) of admission; (b) Occasion of dance in licensed ballroom forming part of premises and where a substantial meal is served and included in price (if any); (c) Occasion of dance held in such ballroom or special day of festivity, generally or locally. The Special Exemptions order is to contain condition that intoxicating liquor is not to be sold to anyone other than those attending event and persons not attending event not to be admitted. Recording Officers (Endorsable Offences) Obstructing Entry of Gardaí – Section 23 of 1874 Act For the purposes of preventing or detecting violation of any of the provisions of 1872 Act (Principal Act) or of 1874 Act, which it is his duty to enforce, any Garda may at all times enter on a licensed premises and on any premises kept by a spirit grocer, and on premises on which an occasional licence is in force, premises is confined to licensed area only. Obstruction refers not alone to licensee but ‘every person in his employment or acting by his direction or consent’. CREDIT - Section 8 of 1924 Act ‘It shall not be lawful for any licenceholder to supply any intoxicating liquor for consumption on his premises or for any person to consume any intoxicating liquor on the premises in which it is purchased, unless (a) the liquor is paid for in ready money before or at the time at which it is supplied or (b) the liquor is consumed at the same time as a meal is ordered and consumed, and is paid for at the same time as such a meal is paid for.’ NB: The Tippling Acts – the intention was to avoid sale of intoxicating liquor on credit. By Sale of Spirits Act 1862 no proceedings can be taken for recovery of sums under e1.27 due for spirituous liquor unless delivered to purchaser’s residence in amounts of not less than one reputed quart. Sale of Liquor to Young Persons Any publican who supplies or allows anyone to supply liquor to anyone under 18 years is guilty of an offence. Offence will be committed if anyone under 18 years consumes intoxicating liquor on the premises even when it has been bought by someone else. 8

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LAW Section 11 of 1924 Act makes it an offence where any licensed holder knowingly sells or allows any person to sell or deliver any intoxicating liquor to any person under 18 years for consumption off the premises. Anyone who sends a person under 18 years to licensed premises to obtain intoxicating liquor is equally guilty of an offence. The section does not refer to messengers of licensees, nor does it apply to anyone over 15 years so sent as long as liquor is enclosed in sealed or corked vessels containing not less than one reputed pint. Section 12 ‘Any licence holder who employs or permits: (a) Any female person being his sister, stepsister, daughter or sister-in-law residing with him and being under 16 (b) Any other female person under 18 (c) Any male person under 16 to sell intoxicating liquor for consumption on the premises shall be guilty of an offence.’ Under Children’s Act 1908 the holder of any licence is forbidden to allow any child (i.e. under the age of 15 years) to be at any time in the bar of the licensed premises except during the hours of closing. The licensee is liable unless he can show that he used due diligence to prevent child from being admitted to bar, or that child was apparently over 15. There is a saving clause in regard to (1) children of licence-holder who must pass through bar to reach private portion of premises, (2) where there is mixed trading and substantial portion of business is drapery, grocery, hardware or other business wholly unconnected with the Sale of Intoxicating Liquor and the person (if any) in whose custody the child is, goes to or is on the premises for purpose of purchasing goods other than intoxicating liquor for consumption on premises. (3) Railway Refreshment Rooms or other premises fitted, constructed and intended to be used for purposes to which the holding of licence is merely auxiliary. Adulteration of Drink Section 24 of 1927 Act makes endorsable any conviction against a publican under the Food and Drugs Acts. The first Act was passed in 1875 and there was an amending Act in 1879 and another in 1899. It is an offence to sell to the prejudice of the purchaser, any article of food or drugs which is not of the nature, substance and quality of the article demanded by the customer. For the purpose of the Act, Food includes ‘every article used for food and drink by man, other than drugs or water and any article which ordinarily enters into or is used in the composition or preparation of human food, including flavouring matters and condiments’.

Prohibited Hours The Intoxicating Liquor Act 1927 repealed all previous legislation with regard to hours of closing of licensed premises, and substituted a new code of law as to transaction of business in licensed premises during prohibited hours. This was amended by the 1967 and 1988 Acts, and by the Intoxicating Liquor Act 2000. Wine and Beer Licences Wine licences may be granted by the Revenue Commissioners without production of a Court Certificate, provided certain conditions are fulfilled. Under the 2000 Act holders of wine licences may now also sell beers. Further information as to applications for wine licences may be obtained from the Revenue Commissioners, Dublin Castle. Endorsements In an amendment to the Intoxicating Liquor Act of 1927 passed with the Courts Bill, a District Judge may use his discretion on whether or not to endorse a publican’s licence. Until then an endorsement was automatic on every conviction after the first. A third endorsement while the previous two were still ‘live’ meant loss of licence. The amendment, which, it should be noted, applies only to the offence of serving drink outside the permitted hours, reads: ‘In the case of a conviction for any offence relating to prohibited hours, the provisions of subsection (1)… shall apply only if the Court in its discretion so thinks proper.’ A further amendment to the 1927 Act allows the Circuit Court, on hearing an appeal by a licensee against an endorsement imposed by a District Judge, to uphold the conviction but quash the endorsement. Previously, if the licensee were to succeed in getting the endorsement removed on appeal, the Circuit Court would have had to overturn the conviction. Now, while agreeing with the District Judge’s decision to convict, the Circuit Court can decide that an endorsement was too harsh a penalty. Annual Renewal of Intoxicating Liquor Licences & Registered Club Certificates New procedures for the renewal of intoxicating liquor licences and registered club certificates were introduced in 1988. Licence holders should note that, subject to the exceptions listed at (a), (b) and (c) below, it will no longer be necessary to produce a certificate of the District Court to the Revenue Commissioners when applying for a licence renewal. A certificate of the District Court will still be required where:

(a) A notice of objection to renewal has been lodged with the Court in the time prescribed in rules of court, or (b) The licence is one which is renewable by virtue of the provision of section 30 (1) (b) of the Intoxicating Liquor Act, 1960 (where application is made within one year after the licence has expired), or (c) It is proposed to insert a condition in the licence in pursuance of section eight or nine of the Intoxicating Liquor Act, 1927 (i.e. conversion to either a six-day licence or an early closing licence). The annual licensing District Court sessions will take place as usual to deal with renewals in the cases referred to at (a), (b) and (c) but in all other cases the licence holder will apply directly to the Revenue Commissioners for a licence renewal without having first to obtain a court certificate. Under section 20 of the Intoxicating Liquor Act, 1960, applicants to the court for a certificate for the renewal of licences attached to certain licensed hotels had to show to the satisfaction of the court that the hotel was registered in the register of hotels kept by Bord Fáilte. This procedure has been replaced by one which will require the licensees of such hotels to produce to the Revenue Commissioners, when applying for a renewal of their licences, a certificate from Fáilte Ireland that the premises in question are registered in the register of hotels kept by Fáilte Ireland. Club certificates will be renewable at the annual licensing District Court and not, as heretofore, 12 months from the date of the last renewal or the date of their issue. Licence holders and club secretaries are advised to acquaint themselves with the new procedures in good time before their licences or certificates are due for renewal. The statutory provisions are contained in the Courts (no. 2) Act 1986 (no. 26 of 1986), the relevant parts of which were brought into operation on 22 July 1988 by Ministerial Order. The procedures are set out in the District Court (Renewal of Intoxicating Liquor Licences) rules, 1988 (S.I. No. 145 of 1988). Restaurant Licence The Bill was enacted on the 22 June 1988. The Act contains provisions relating to Special Restaurant Licences (SRL), prohibited hours, provisions relating to persons under the age of 18 and Registered Clubs. The provisions in relation to Special Restaurant Licences were brought into operation by the Minister for Justice on the 1 July 1988. The owner of a restaurant can apply to the Circuit Court for an SRL. Following 2 October 2000, a Fáilte Ireland

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LAW Certificate is no longer needed to support the application. The Act defines a restaurant as being a premises which is structurally adapted and used for the purpose of supplying substantial meals to the public for consumption on the premises and in which any other business carried on is ancillary and subsidiary to the provision of such meals. The waiting area in the restaurant can only accommodate persons waiting to enter the dining area of the restaurant for a meal. A provision that the waiting area be greater than 20% of the dining area will be abolished on 2 October 2000. The owner of a restaurant must apply to the Circuit Court for an SRL and, upon the date of the application, he must be the owner and occupier of the restaurant. An inhabitant of the parish can object on the grounds of the character, misconduct or unfitness of the applicant or the unfitness or inconvenience of the premises. Unless the Court upholds the objection, the Court must then grant a Certificate which entitles the applicant, upon payment of e3,809, to an SRL from the Revenue Commissioners. The SRL authorises the owner of the restaurant for the following: The supply and consumption of intoxicating liquor on the premises, if in each case, the intoxicating liquor is: (i) Ordered by or on behalf of a person for whom a substantial meal has been ordered. (ii) Supplied in either the waiting area or the dining area of the restaurant. (iii) Consumed in the waiting area of the restaurant before the meal by the person for whom the meal has been ordered or consumed by that person in the dining area of the restaurant either during the meal or at any time not later than 30 minutes after the meal has ended. The 30 minute rule was abolished on 2 October 2000 and (iv) Paid for at the same time as the meal is paid for provided always that suitable beverages other than intoxicating liquor (including drinking water) are also available for consumption. The Licence is renewed annually at the Annual Licensing District Court. The superintendent of the Garda Síochána, any inhabitant of the parish or the Health Authority can object to the renewal of the licence. Grounds for objection can include that the premises concerned has not been bona fide and solely used as a restaurant within the meaning of the Act since the grant or renewal of the Licence. If the District Court upholds the objection, then the licence will not be renewed by the Revenue Commissioners.

Hours A restaurant holding an SRL can serve intoxicating liquor during the following hours: On a weekday from 2.30pm until one hour after normal trading hours for publicans, on all days. The restaurant may continue to be opened for non-licensed business at any time. Prosecutions in relation to prohibited hours are similar to the holder of an on licence under the provisions of the 1927 Act and a Garda has a right of entry and inspection at any time. A restaurant holding an SRL cannot: 1. Contain a bar 2. Is not entitled to obtain Special Exemption Orders 3. Is not entitled to obtain an Occasional Licence 4. An SRL cannot be handed up for extinguishment in any application which requires the extinguishment of an Intoxicating Liquor Licence on the grant of a new Licence 5. The Applicant for an SRL cannot avail of the Declaratory Order Provisions of the Intoxicating Liquor Act which means that the restaurant must already be fitted out and in use before the application to the Circuit Court. Offences In addition to offences in relation to prohibited hours, the Act contains provisions whereby, if the holder of an SRL contravenes the terms of the licence, the offence is punishable by a fine of e635 and the conviction is to be endorsed on the licence. Furthermore, in the event that a bar is installed in a restaurant with an SRL, this is punishable by a fine of e190 on the first offence and e444 in respect of a second or subsequent offence and the conviction is also endorsed on the licence. Employment of Persons Under the Age of 18 Years The Act provides that no person under the age of 18 can be employed with the following exceptions: (a) A sister, step-sister, daughter, stepdaughter, or sister-in-law, who resides with the licence holder and who is over 16 years; or (b) a brother, step-brother, son, step-son, or brother-in-law who resides with the licence holder and who is over 16 years; or (c) a person who is apprenticed to the licence holder, and is over 16. These exceptions are the only ones whereby a person can be employed to sell intoxicating liquor for consumption on or off the licensed premises. The Act does not refer to persons under the above ages assisting in the sale of

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Hotel & Catering Review’s publisher, Jemma Publications, also publishes Ireland’s leading drinks magazine, Licensing World. To subscribe contact Josie Keane, t: 01 764 2700 or email j.keane@jemma.ie. For further info visit: www.licensingworld.ie or www.jemma.ie.

intoxicating liquor for consumption on or off the licensed premises. In the event of an offence, the licence holder is liable to a fine not exceeding e63 in the case of a first offence or e127 in the case of a second or any subsequent offence. In such cases, conviction is endorsed and recorded on the Licence. Age Cards The Minister may by regulation provide for the issue of age cards to a person of or over the age of 18 years, if required by the person. Registered Clubs The Act provides that no excisable liquor is to be sold or supplied in a club premises to any person under the age of 18 years and that no person under 18 years of age is to be admitted as a member of a club unless the club is one primarily devoted to some athletic purpose. 8

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LAW Hours The hours applicable to registered clubs are the same as those for public houses including the extra one hour on a Sunday. Drug Abuse Drug abuse is now a major social problem in Ireland. For hoteliers and publicans it can present major business management problems. Not only do hoteliers and publicans need the diplomatic skills required to deal with the abuse of their premises by some customers who use drugs, they need to be aware of the legislation that is there to assist them deal with the issue. LICENSING (COMBATING DRUG ABUSE) ACT 1997 The Licensing (Combating Drug Abuse) Act 1997 imposes severe penalties on licence holders who are convicted of a drug trafficking offence or of allowing the sale, supply or distribution of drugs on premises for which they are the licence holder. The holder of an intoxicating liquor, public dancing and public singing/music licence, who is convicted of a drug

trafficking offence, will lose his/her livelihood, as the Act provides that such a person shall be disqualified for ever from holding such a licence. If a person who holds an intoxicating liquor, public dancing or public music/ singing licence, is convicted of a drug trafficking offence a superintendent or inspector in the Garda Síochána may apply to the District Court to have the person’s licence revoked. The District Judge must, unless he/she is of the opinion that there is good reason for not revoking the licence, revoke it immediately. If the convicted person was the owner of the premises to which the licence attached, the premises shall never again be licensed. And, even if the convicted person did not own the premises, a licence will only be granted for the premises if it can be shown that the owner did not know or had no reason to suspect that the licence holder would use the premises for drug trafficking. Also, if the owner can show that the offence took place elsewhere he/she will be able to retain the licence for the premises. If a District Court judge is satisfied that a person who holds an intoxicating liquor licence, a public dancing licence

or a public music and singing licence, permits or suffers the premises for which the licence was granted, to be used for the sale, supply or distribution of drugs and did not exercise reasonable control over the premises in order to prevent such sale, supply or distribution, the judge shall order the licence to be revoked for five years or if the licence is an intoxicating liquor licence the District Judge may suspend it, until the annual licensing District Court of the fourth year following the suspension, when an application may be made to renew it. Before the Garda Síochána can make an application for a licence to be revoked they must have advised the licence holder of their suspicion about the sale, supply and distribution of drugs, and have warned the licence holder to take action to prevent such activities. The licence holder must be given four weeks to take preventative action. The provisions relating to revoking or suspending licences also apply to shadow licence holders. Apart from the provisions relating to revoking and suspending licences, the Act allows District Judges to impose conditions on licences granted for public dancing, music and singing. u

The School of Hospitality Management and Tourism, Dublin Institute of Technology, Cathal Brugha Street, has been synonymous with the hospitality and catering industry in Ireland since 1941. We offer a broad range of full time and part time accredited programmes, which are recognised by industry. The School has been designated as a World Tourism Organisation (WTO) Centre for Tourism Education and Research. DIT is committed to acknowledging previous industry experience, which may entitle you to advanced entry into the second or third year of a programme, or the exemption from some programme elements. Starting in mid-September we offer a range of part time 12 week Short Course Certificates in Hotel & Catering related subjects, as well as a 2 year Higher Certificate in Hospitality Services Management. LZ ^ck^iZ Veea^XVi^dch id djg 7VX]Zadg 9Z\gZZ egd\gVbbZh ^c/

• BA (ordinary) Hospitality Management (3 years full time and part time) • BA (ordinary) Tourism Management (3 years full time) • BA (ordinary) Leisure Management (3 years full time) • BSc (honours) Hospitality Management (1 year add-on, full time and part time) • BSc (honours) International Hospitality Management (4 years full time) • BSc (honours) Tourism Marketing (4 years full time) • BSc (honours) Event Management (4 years full time)

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66 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

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Equal Status Equal Status Since the Equal Status Act 2000 became law hoteliers and restaurateurs have had to deal with the myriad challenges of managing their businesses conscious that the Act aims to promote equality by prohibiting sexual harassment and harassment and victimisation and by requiring them to agree reasonable accommodation of people with disabilities. EQUAL STATUS ACT 2000 The Equal Status Act 2000, which became law on 25 October 2000, prohibits discrimination, in the provision of a wide range of goods, services and facilities – including the provision of goods and services by licensees – on nine grounds: gender; marital status; family status; sexual orientation; religion; age; disability; race (including colour, nationality, ethnic origins) and membership of the travelling community. While the definition of discrimination in the Act is complex, put simply, discrimination is deemed to occur when one person is – on one of the nine grounds of discrimination – treated less favourably than another. For instance if an older person is refused admittance to a club, to which younger people are admitted, and the refusal is on grounds of age, that is discrimination. A person who believes they have been discriminated against may seek redress by making a complaint to the director of equality investigations (the director). However, before making a complaint to the director, the person (the complainant) must first give notice of the complaint to the person providing the goods, services or facilities. While simple, the procedure for making complaints is subject to strict time limits, which may only be waived by the director in exceptional circumstances. The director may extend the time limit for making the initial complaint to the service provider from two to four months. The complaint must: (1) be in writing

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(2) state the nature of the allegation (3) state the complainant’s intention of complaining to the director of equality investigations, if the complainant is not satisfied with the service/goods provider’s answer. The service/goods provider does not have to respond to the complaint. If the service/goods provider does not respond to the complaint or if the complainant is not satisfied with the response of the service/goods provider, the complainant may make a complaint to the director of equality investigations. Complaints may be made to the director as soon as the service/goods provider has responded to the complainant. The complainant must allow the service/goods provider one month to reply. After a month has elapsed the complainant may lodge a complaint with the director. This must be done within six months from the last incident of discrimination. The director may extend the six months’ period to 12 months. When a complaint is made the director may seek to resolve the issue by referring it to a mediation officer, but if either parties do not agree or it seems the case cannot be resolved by mediation, the director will refer the case to an equality officer for investigation. The equality officer will seek to gather all relevant information. If the facts of the case or the law applicable are complex the equality officer may ask the parties to make submissions before fixing a date for hearing. Parties may be represented. Submissions are detailed written accounts setting out, in the complainant’s case, why the complainant believes he/she has been discriminated against and in the service/goods provider’s case why no discrimination occurred. A submission should be received within 42 days of the equality officer requesting it. The equality officer will send copies of submissions to the other party. The equality officer will try and arrange that the case is heard within two months of having received

all information and submissions. Cases will be heard in private. As soon as practicable after completing an investigation the equality officer will issue a written decision. If the equality officer finds that the complainant has been discriminated against, he/she may order that compensation (up to a maximum of e6,349) be paid and/or that the person found to be discriminating takes a specified course of action – for instance admitting a person excluded from a bar to be admitted and served drink. Since the Act became law a considerable number of cases have been referred to the director. Most have arisen as a result of alleged discrimination against travellers by publicans, but some have been taken on age or disability grounds. The cases relating to alleged discrimination against travellers have given rise to considerable controversy. Following the enactment of the Intoxicating Liquor Act 2003 where a person claims that he/she has been discriminated against in any licensed premises that person may now seek redress in the District Court. The District Court now has the power to order the payment of compensation to a person who has been discriminated against and it also has the power to order a temporary closure of a premises. Under the Act the Equality Authority has been given the right to assist a person who is bringing a discrimination claim. Equality Act 2004 The Equality Act 2004 provides that: self-employed persons have the right not to be discriminated against; lowers the age for protection against age discrimination from 18 to 16 and removes the upper age limit of 65; and expands the definition of sexual harassment so that ‘unwanted’ conduct may constitute sexual harassment. Previously such conduct, as well as being unwanted had to be offensive, humiliating or intimidating. u

For more information regarding Equal Status, your legal obligations to prevent discrimination in the workplace, and your equality rights under the legislation visit equality.ie HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 67

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Health & Safety Safety, Health and Welfare at Work Act 2005 The Safety, Health and Welfare at Work Act 2005, which repealed and replaced the existing 1989 Act, requires all employers to ensure, in so far as is reasonably practical, the safety, health and welfare at work of all employees. The Act requires employers to have a Safety Statement - this document should be based on an identification of the hazards and an assessment of the risks - which sets out the measures the employer is taking to ensure employees’ safety. Employers are obliged to provide employees with training and information on safety and to consult employees or their representatives about safety issues. One of the requirements in the SHWW Act 2005 is that employers must manage safety. The Act provides for a maximum fine of e3m and/or up to two years in jail for breaches of health and safety law. There are over 200 different safety regulations, of which the one with the widest application is the General Applications Regulations 2007 (see below). Safety, Health and Welfare at Work (General Application) Regulations 2007 The Safety, Health and Welfare at Work (General Application) Regulations 2007 (Statutory Instrument 299/2007 as amended by SI 732/2007), set out employers’ safety obligations in respect of workplace work equipment (which includes lifting equipment), personal protective equipment, manual handling, display screen equipment (computers), electricity, work at height, noise, vibration, workers who are regarded as sensitive risks (young workers, pregnant and post natal employees, night/shift workers), safety signs, first aid and explosive atmospheres. One part of the old General Application Regulations 1993 remains in force: the part which deals with the employer’s duty to notify the Health & Safety Authority of any accident (which results in an employee being absent from work for more than three

days) and dangerous occurrences. Bullying Prevention Codes The Government has adopted three Codes of Practice, one under the health and safety banner, declaring that bullying at work is a safety issue. Employers are required to take preventative measures to prevent workplace bullying, either by employers or customers. A code adopted under the aegis of equality legislation provides that employers must protect employees against sexual harassment and harassment on gender and other grounds of equal treatment, such as age or sexual orientation. The procedures to be followed are defined in a Code published by the Labour Relations Commission. Safety, Health and Welfare at Work Act (Construction) Regulations 2006 These regulations are commonly known as the Construction Regulations. They will mainly affect licensees as clients (people who in the course of their business commission construction work). The regulations require clients to appoint competent people as project supervisors at the design process and construction stage, ensure that the project supervisors and building contracts will allocate adequate resources to comply with health and safety requirements and notify the Health & Safety Authority if construction work is schedule to last longer than 30 working days or 500 person days or involves particular risks, such as working at height. Smoking Prohibition Regulations The ban on smoking in enclosed workplaces was brought into force on 29 March 2004 under the Public Health (Tobacco) (Amendment) Act 2004. The Act provides that as and from 29 March 2004 smoking is prohibited in: 1) enclosed workplaces, except those listed below 2) aircraft, trains, ships and other vessels, public service vehicles or other vehicles used for the carriage of members of the public for reward, in so

far as the vehicle is a place of work 3) licensed premises, in so far as the they are workplaces 4) and registered clubs, in so far as they are workplaces. Smoking is not being banned in: 1. Open workplaces, which are defined as places or premises that are wholly uncovered by any roof (fixed or moveable) 2. Or an outdoor part of a place or premises, provided that not more than 50% of the perimeter of that part is surrounded by one or more walls or similar structures (inclusive of windows, doors, gates or other means of access/ egress from that part) 3. Prisons 4. Those parts of Garda Stations used for detention of persons 5. Dwellings 6. Bedrooms in hotels and guesthouses 7. Rooms used for living accommodation in premises used for the provision of living accommodation or education, in the furtherance of charitable or education objects 8. Nursing homes, hospices, psychiatric hospitals, and the Central Mental Hospital. INSURANCE Personal Injuries Assessment Board Act 2003 The Personal Injuries Assessment Board (PIAB) was established following the enactment of the Personal Injuries Assessment Board Act 2003. Now any employee or member of the public claiming to have suffered a personal injury must lodge their claim for compensation with the PIAB for assessment. Only if the party against whom they are claiming refuses to allow the PIAB to make an assessment or if the claimant rejects the compensation offered can he/she, after the PIAB issues an ‘authorisation’, institute court proceedings. The PIAB has published a Book of Quantum, setting out a range of compensation levels payable for different types of injury. Civil Liability and Courts Act 2004 The Civil Liability and Courts Act 2004 reduces the time limit for taking a personal injuries claim to two years. It also requires the parties to a case

68 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

LAW to disclose all relevant information, provides for court supervised mediation and pre-trial hearings. FIRE SAFETY The Fire Services Act 1981 The Act applies to premises such as hospitals, nursing homes, schools, hotels, pubs and clubs, and by Statutory Instrument 319/89, Fire Services Act 1981 (Prescribed Premises) Regulations, factories are brought within the scope of the Act. The general duties imposed by the Act require a person who has control of a premises to take all reasonable measures to guard against the outbreak of fire and of persons on the premises not to expose themselves or others to fire dangers. When applying for a fire safety certificate, the Building Control Regulations require that the applicant

;

must furnish the name, address and phone number of the person who owns the building, specify to where notifications are to be sent and give the name and address of the firm who prepared the building plans. The address where the work is to be carried out must be given. The Licensing of Indoor Events Act 2003 The Act has a two-fold purpose. The first is to ensure public safety at indoor events attended by members of the public. The second is to strengthen enforcement procedures under the Fire Services Act 1981. The Act is mainly concerned with large events such as concerts, but may apply to smaller events. Where an event has to be licensed, application for a licence must be made to the fire authority. u

Workplace Safety

Following consultation with the Irish Hotels Federation, Restaurants Association of Ireland, Catering Management Association of Ireland, FĂĄilte Ireland and other industry organisations, the Health & Safety Authority has published Safe Hospitality, a comprehensive guide to safety, health and welfare in hotels, restaurants, catering operations and bars. Safe Hospitality can be downloaded from.hsa.ie

Excellence Ltd., 43 Baldoyle Ind. Estate, Dublin 13 Tel: 01 8323300 www.excellence.ie HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012 69

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Employment Law In this section we list the various Acts and the principal regulations which are relevant to caterers and their employees. Further details of these Acts and regulations may be obtained from the Department of Jobs, Enterprise & Innovation, (djei.ie), the National Employment Rights Authority (employmentrights.ie), the Equality Authority, (equality.ie), and the Health & Safety Authority, (hsa.ie). TERMS OF EMPLOYMENT Organisation of Working Time Act 1997 (deals with holidays and hours) The Act provides that employees are entitled to 20 days’ annual leave per year. Part-time employees are entitled to pro-rata leave. Employees are also entitled to take off nine public holidays per year or, if they have to work on a public holiday, to time off in lieu. The Act further provides that the maximum working week must not exceed 48 hours. This is usually averaged over a fourmonth period. Payment of Wages Act 1991 and National Minimum Wage Act 2000 The Payment of Wages Act 1991 deals with the manner in which employees’ wages may be paid. Employees cannot insist on their wages being paid in cash, but are entitled to have their wages paid in a readily negotiable form, such as cheque or credit transfer. Each time employees are paid they must be given a written statement of gross wages and an itemised list of deductions. The National Minimum Wage Act applies to all categories of employees except certain close relatives. Employees must be paid a minimum hourly rate. The current rate is e8.65 per hour. For employees aged over 18 and in their second year of employment the rate is e7.79, while for those turned 18 and in their first year of employment the rate is e6.92. For those aged under 18, the hourly rate is e6.06. Protection of Young Persons (Employment) Act 1996 The Act is designed to protect health of young workers – defined as workers who are aged 16 and are under 18 and children under 16 or the school-leaving age (currently 15) – and to ensure that work during school year does not put a

young person’s education at risk. The Act sets minimum age limits for employment, sets rest intervals and maximum working hours. The employment of young workers on late night work is prohibited. Employers are obliged to keep records of the ages and working time of young workers. Terms of Employment Information Act 1994 The Act requires employers within two months of an employee commencing employment to set out in writing the terms of the employment. The statement must include the employer’s full name and address in Ireland, place of work or that employee is required to work in various places, job title or nature of work, date of commencement, details of pay, leave entitlement and working hours. The statement must be signed by the employer. Pensions Act 1990 and the Pensions (Amendment) Act 2004 There is no legal obligation on employers to establish private occupational pension schemes. However, where an employer establishes a scheme the rules governing how it is to be organised and administered are set out in the Pensions Act 1990. The Act identifies two types of scheme, defined benefit schemes and defined contribution schemes. The Act sets funding standards. When a scheme is established the trustees must notify the Pensions Board. Protection of Employees (Part Time) Work Act 2001 This Act extends to regular part-time workers the benefits of the legislation relating to minimum notice, maternity leave, unfair dismissal, holidays (prorata entitlements), worker participation, redundancy payments and protection in the event of an employer’s insolvency. A part-time employee means an employee whose normal hours of work is less than the normal hours of work of a comparable employee in relation to him/ her. During 2006 a Code of Practice establishing a procedure for employees requesting a transfer to or from part-time work was published. Data Protections Acts 1988-2003 The Data Protection Acts give employees the right of access to records held about them either in electronic or traditional paper format.

Employment Permits Act 2003 and Employment Permits Act 2006 The 2003 Act provides that non-EU nationals must obtain work permits. The 2006 Act permits the Minister to introduce further regulations setting out criteria for workers seeking employment in Ireland. Juries Act 1976 A person shall be treated as employed or apprenticed during any period he/she is complying with a jury summons and must accordingly be paid by the employer for that period. TERMINATION OF EMPLOYMENT Unfair Dismissals Acts 1977 to 2007 The Unfair Dismissal Act 1977 and the Unfair Dismissals (Amendment) Act 1993, together with the Protection of Employees (Part-Time) Work Act 2001 and the Employees (Provision of Information and Consultation) Act 2006, may be collectively referred to as the Unfair Dismissals Acts 1977 to 2007. The purpose of the Acts is to protect employees from being unfairly dismissed from their jobs by laying down criteria by which dismissals are deemed to be unfair and by providing an adjudication system of redress for an employee whose dismissal has been found to be unfair. Basically the Acts provide that all dismissals are unfair unless the employer can show grounds that justify the dismissal. Such grounds would be lack of competence, capability or qualifications, or the employee’s conduct. Certain grounds for dismissal, such as trade union membership, pregnancy and age are deemed automatically to be unfair. Cases brought under the Acts show that it is very important that employers follow fair procedures when dismissing employees. The principal feature of the 1999 Amendment Act has been to extend the protection afforded by the 1977 Act to persons working on short-term contracts and who over a period build up what is deemed by the Employment Appeals Tribunal or a Rights Commissioner to be one year’s continuous service. The Worker Protection (Regular Part-Time) Employees Act extended the protection afforded by the 1977 Act to part-time employees. When employees are being dismissed or made redundant regard should be had to the Minimum Notice and Terms of Employment Act 1973, which provides

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LAW that employees must be given notice, the period of which depends on the length of their employment: 1. For 13 weeks to two years’ service, one weeks’ notice 2. For two to five years’ service, two weeks’ notice 3. For five to 10 years’ service, four weeks’ notice 4. For 10 to 15 years’ service, six weeks’ notice 5. For more than 15 years’ service, eight weeks notice. Redundancy The Redundancy Payments Acts, 1967-2007 obliges employers by law to pay redundant employees what is known as ‘statutory redundancy entitlement’. The amount is related to the employee’s length of service and normal weekly earnings (gross weekly wage, average regular overtime and paymentin-kind, all added together, up to a maximum wage of €600 per week regarding Notified Redundancies from 1st of January 2005 on {€507.90 per week prior to that date}). A redundancy situation arises where an employee’s job ceases to exist, and the employee is not replaced for such reasons as rationalisation/reorganisation, not enough work available, the financial state of the firm, company closures etc. Who is covered? • An employee over the age of 16 • With 104 weeks’ (two years’) continuous service • You must be in employment that is insurable under the Social Welfare Acts. If you are a full-time employee you must be in employment that is fully insurable for all benefits under the Social Welfare Acts; this does not apply if you are a part time employee. The Department of Social Protection decides the question of insurability in accordance with the rules and procedures provided for in the Social Welfare Acts. An employee who wishes to appeal such a decision is advised to contact the Scope Section of that Department. Rebates Employers who pay the statutory redundancy entitlement and give proper notice of redundancy (at

least two weeks) are entitled to a 60% Rebate from the Social Insurance Fund, into which they make regular payments themselves through PRSI contributions. The Redundancy Payments Section of the Department processes applications for these rebates – see Form RP50 (djei.ie). What happens if an employer fails to pay a redundancy lump sum? Employers are obliged to make redundancy payments in accordance with the statutory requirements laid down under the Redundancy Payments Acts. In situations where the employer is unable to pay the employees their entitlements, the Department of Jobs, Enterprise, & Innovation pays the full amount direct to the employees from the Social Insurance Fund (SIF). In no circumstances should the employer pay part of the Statutory Entitlement to the employee. If the employer cannot pay the entire 100% then payment in full will be made out of the Social Insurance Fund. The employer will then be liable for 40% of the payment and will become a preferential creditor to the Department. The employee fills in Form RP50 including the original employer signature and sends it into the Department. Before this claim can be processed an employer must provide a letter from their accountant/solicitor confirming their inability to pay. The Department usually treats these applications as a priority, and later seeks reimbursement from the employer via its Redundancy Recoveries Section. Calculation of lump sum • Two weeks’ pay for each year of employment continuous and reckonable over the age of 16 • In addition, a bonus week. All excess days should be calculated as a portion of 365 days. i.e four years 190 days = 4.52 years • Reckonable service is service excluding ordinary sick leave over and above 26 weeks, occupational injury over and above 52 weeks. All breaks in service should be within the last three years prior to the Date of Termination. 8

NERA Inspections: What to Expect The National Employment Right Authority (NERA) may undertake both ‘announced’ and ‘unannounced’ inspections of hotel and catering businesses, but typically, employers are notified prior to an inspection and informed of the records to be examined. The best way for an employer to prepare for an inspection is to ensure that they have all the necessary records available. The inspector will examine the records to establish that they are in compliance with the relevant employment legislation and that the correct legal minimum rates are paid to employees. The inspector will inform the employer during the course of the inspection if any breaches of the legislation are identified and how these can be rectified. They will also interview employees to verify the records examined. The records, which an inspector will require access to during the course of an inspection are: 1. Employer registration number with the Revenue Commissioners 2. Full name, address and PPS number for each employee (full-time and part-time) 3. Terms of employment for each employee 4. Payroll details (gross to net, rate per hour, overtime, deductions, shift and other premiums and allowances, commissions and bonuses, service charges, etc.) 5. Copies of payslips 6. Employees’ job classification 7. Dates of commencement and where relevant, termination of employment 8. Hours of work for each employee (including starting and finishing times, meal breaks and rest periods). These may be in the form of Form OWT1 (or in a form substantially to like effect). 9. Register of employees under 18 years of age 10. Whether board and/or lodgings are provided and relevant details 11. Holidays and public holiday entitlements received by each employee 12. Any documentation necessary to demonstrate compliance with employment rights legislation Inspectors will initially examine records going back one year from the date of the inspection. However if underpayments of statutory minimum rates of pay are suspected records for three years prior to the inspection will be examined. Following the inspection, the employer will be written to with details of any breaches detected, a request that they be rectified within a specified time frame, and that documentary evidence be provided to show compliance. Where arrears of wages are due to employees, the employer is required to pay the amount due and provide confirmation of payment. In certain circumstances, where serious breaches are suspected or where employers refuse to co-operate, NERA may refer a case for prosecution.

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LAW Reckonable service also excludes absence from work because of lay-offs or strikes. However, short-time work is reckonable. All calculations are subject to the ceiling referred to above, which stands at €600 per week with respect to Notified Redundancies from 1 January 2005 [or €507.90 prior to that date]. Redundancy Calculator Calculate redundancy payments at welfare.ie Employment Appeals Tribunal Disputes concerning redundancy payments can be submitted to the Employment Appeals Tribunal, which has the advantage of providing a speedy, fair, inexpensive and informal means for individuals to seek remedies for alleged infringements of their statutory redundancy rights. The Tribunal also deals with disputes under such other labour law areas as the Minimum Notice and Terms of Employment Acts, 1973 to 2001. These cover the right of workers to a minimum period of notice before dismissal, provided they are in continuous service with the same employer for at least 13 weeks and are normally expected to work at least 8 hours per week. The Tribunal also deals with the Unfair

Dismissals Acts, 1977 to 1993 and the Protection of Employees (Employers’ Insolvency) Acts, 1984 to 2003 (dealing with such areas, amongst others, as arrears of pay due to an employee, holiday and sick pay etc.) where the employer is insolvent. Protection of Employment Act 1977 This Act requires an exchange of information and consultation between the employer, the Minister for Labour, Trade and Consumer Affairs and employee representatives a full 30 days before making certain numbers of employees redundant (i.e. five or more in establishments employing 21 to 49 employees, rising to 30 or more in establishments with over 300 employees). The consultations must deal with the reasons for and the dates of the redundancies, with a view to enabling the Government, the employer and trade unions reduce or avoid the redundancies. An employer must supply the following information in writing to the employees’ representatives: 1. The reasons for the redundancies 2. The number and occupations of the employees to be made redundant 3. The number of employees normally employed by the company 4. The period to effect the redundancies.

Similar information must be supplied to the Minister for Labour, Trade and Consumer Affairs at least 30 days before implementing the proposals. The letter to the Minister should also contain an indication that consultations have been undertaken with the employees’ representatives. Many redundancy situations arise because of insolvency. In such circumstances the provisions of the Protection of Employees (Employers Insolvency) Act 1984 to 1991 apply. Transfer of Undertakings Regulations 2003 The European Communities (Protection of Employees on Transfer of Undertakings) Regulations 2003 re-enact and update the similarly entitled 1980 Regulations. The Regulations protect the rights of employees when a business is sold or otherwise transferred. Employees cannot be dismissed just because the business has been transferred, pension rights are preserved and employees must be informed of the transfer. CONSULTATION The Employees (Provision of Information and Consultation) Act 2006 requires employers to consult with employees on matters relating to the business. Initially only firms employing more than 150

Wage Rates in the Hotel & Catering Industry Up until summer 2011, wage rates for employees working in the catering industry across Ireland, and in the hotel sector outside the boroughs of Dublin and Dun Laoghaire and the county borough of Cork were set by Employment Regulation Orders agreed by the Joint Labour Committees in these areas. Following a landmark High Court case brought by John Grace of Grace’s Fried Chicken in Cork and the Quick Service Food Alliance (QSFA) in July, the JLCs were ruled unconstitutional and the EROs were quashed. Following the High Court decision Employment Regulation Orders ceased to have statutory effect from 7 July 2011. Employees who were covered by an ERO have existing contracts of employment which govern their pay and conditions of work. If an employer reduces an employee’s rate of pay this

would be a change in their contract of employment and normally it requires the employee’s consent. The pay and conditions of employees who start work after 7 July 2011 is governed by employment legislation such as the minimum wage. In the aftermath of the case, the Minister for Jobs, Enterprise and Innovation announced plans to introduce legislation reforming the Joint Labour Committees and Registered Employment Agreements (REAs) wage-setting mechanisms. The provisions of the proposed legislation include: • Reduction in the number of JLCs to about half the previous number • Reduction in number of Employment Regulation Order (ERO) rates; JLCs to set basic adult rate and two supplementary minimum rates

• Companies may seek exemption from paying ERO and REA rates due to financial difficulty • Removal of Sunday premium and other conditions of employment covered by other employment legislation from ERO provisions. A new Code of Practice on Sunday Working for workers covered by ERO sectors is to be prepared by the Labour Relations Commission • New criteria to be used when making or changing EROs, which could include competitiveness factors and rates of employment and unemployment At time of press, the new legislation was yet to be introduced. Further details of any legislation in this area will be covered in Hotel & Catering Review’s monthly magazine and in the Weekly Bulletin news ezine service. For more information about wage rates governing the hotel and catering sectors visit djei.ie.

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LAW workers are affected by the Act, but from March 2007 the Act will apply to all workplaces employing more than 100 people and from March 2008 to those employing 50 or more. EQUALITY The Employment Equality Act 1998 - 2004 The Employment Equality Act 1998 replaces the earlier Anti-Discrimination (Pay) Act 1974 and the Employment Equality Act 1977. The new Act deals both with the right to equal pay for equal work and discrimination. The Act describes discrimination as the treatment of one person in a less favourable way than another is, has or would be treated. Discrimination is outlawed on nine distinct grounds: gender, marital status, family status, sexual orientation, religious belief, age, disability, race, and membership of the travelling community. Employers are prohibited against discriminating against employees or prospective employees on any one of the nine grounds, in relation to access to employment, training and promotion, regarding and classification of posts, and conditions of employment. The Act also makes it illegal to discriminate against any of the nine categories in relation to pay. So while men and women should be paid the same rate for the same or like work, so also should those who fall into any of the other eight categories, for example age or race. The Act also deals with the issue of sexual harassment, which is defined as any unwanted act of physical intimacy or requests for sexual favours. Similarly harassment on non-gender grounds is covered by the Act. Employers may be liable for acts of harassment by themselves, staff or customers. The Act established the Office of the Director of Equality Investigations. If an employee has a complaint he/she may ask the director of equality investigations to investigate it. Complaints may be dealt with through mediation, by the director, by the Labour Court and in certain circumstances by the Courts. Maternity Protection Act 1994, Adoptive Leave Act 1994, Parental Leave Act 1998 and amending (updating) Acts There have been some recent changes in relation to maternity, adoptive and parental leave. The maternity leave entitlement of female employees granted under the Maternity Protection Act 1994, as amended by the Maternity Protection (Amendment) Act 2004 provides that an expectant mother is entitled to 22 weeks paid and 12 weeks unpaid maternity leave. From March 2007 the expectant mother is entitled to take 26 weeks paid and a further 16 weeks unpaid maternity

leave. When an expectant mother notifies her employer of her intention to take maternity leave she should give her employer a medical certificate confirming her pregnancy and the expected week of her confinement. In certain circumstances she may, under health and safety legislation, be entitled to take up to 26 weeks post-birth leave. The Maternity Protection (Amendment) Act 2004 provides that: expectant mothers can attend one set of ante-natal classes without loss of pay; fathers can have time off to attend two ante-natal classes immediately prior to the birth; breastfeeding mothers shall be entitled (without loss of pay) to breastfeeding breaks or time off to breastfeed; additional periods of maternity leave. After the leave period the mother is entitled to return to the same job on the same terms and conditions and if this is not possible she should be offered suitable alternative work on no less favourable terms and conditions. She should suffer no loss in employment rights or break in continuity of service. The Adoptive Leave Acts 1994 and 2005 grant adoptive mothers the right to 20 weeks (this increased to 24 weeks in March 2007) leave from the date of adoption. Additionally the adoptive mother may take 12 weeks (this increasd to 16 weeks in March 2007) unpaid leave. The Parental Leave Act 1998, as amended by the Parental leave (Amendment) Act 2006 entitles each parent to 14 weeks unpaid leave for each child. The leave must be taken before the child is eight (or if the child is adopted within two years of the adoption). Leave can be taken as a continuous period or may be broken up. It must be taken with the employer’s consent. Work Permits In order to work in Ireland a non-EEA National (unless exempted) must hold a valid Employment Permit. The issue of an Employment Permit requires a job offer from a prospective Irish employer who has made every effort to recruit an Irish or EEA national for the post. Applications, which can be submitted by either the prospective employee or employer, are considered under the Employment Permits Acts 2003 and 2006. The holder of an Employment Permit is only permitted to work for the employer and in the employment stated on the permit. Should the employee named on the permit, for any reason, cease to be employed by the employer and in the employment stated on the permit during the period of validity specified, the permit and any copies thereof must be returned immediately to the Employment

Permits Section. It is an offence for both an employer and an employee to be party to the employment of a non-EEA national without a valid employment permit. A non-EEA national, except in the cases listed below, requires an employment permit to take up employment in Ireland (the EEA comprises the Member States of the European Union together with Iceland, Norway and Liechtenstein). Citizens of non-EEA countries who do not require Employment Permits include: • Non-EEA nationals in the State on a Work Authorisation/Working Visa • Van der Elst Case: The European Court of Justice delivered a judgement on the Van der Elst Case (Freedom to Provide Services) on 9 August, 1994. The Court ruled that in the case of nonEEA workers legally employed in one Member State who are temporarily sent on a contract to another Member State, the employer does not need to apply for employment permits in respect of the non-nationals for the period of contract. • Non-EEA nationals who have been granted permission to remain in the State on one of the following grounds: • permission to remain as spouse or a dependent of an Irish/EEA national; • permission to remain as the parent of an Irish citizen; • temporary leave to remain in the State on humanitarian grounds, having been in the Asylum process; • explicit permission from the Department of Justice, Equality and Law Reform to remain resident and employed in the the State; • appropriate business permission to operate a business in the State; • A non-EEA national who is a registered student • Swiss Nationals: In accordance with the terms of the European Communities and Swiss Confederation Act, 2001, which came into operation on 1 June, 2002, this enables the free movement of workers between Switzerland and Ireland, without the need for Employment Permits. On 17 December 2008, the Government announced its decision that, from 1 January 2009, it would continue to restrict access to the Irish labour market for nationals of Bulgaria and Romania. Full details of the Employment Permits requirements in respect of Bulgarian and Romanian nationals are available at www.deti.ie/labour/workpermits/ bulgariaromania.htm u

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Environmental Law The following summary of environmental legislative requirements is provided by the Green Hospitality Programme.

WASTE Waste Management Act Requirements for hotels and catering businesses: Hotels/restaurants should only transfer waste to: • Collectors that have a waste collection permit that covers the area where the premises is located, and • Who bring the waste to a facility that has the correct licence/permit/certificate of registration for the type of waste in question. Packaging Regulations Requirements: A producer under the Packaging Regulations is defined as a person who for the purpose of trade or otherwise in the course of business, sells or otherwise supplies to other persons packaging material, packaging or packaged products. Hotels/caterers should determine if the amount of packaging that they place on the market exceeds 10 tonnes per annum and if annual turnover is > €1 million. Excluded from this is packaging destined for reuse, which has been returned and where the records requirements below are met. In the event that these two thresholds are exceeded, a hotel/restaurant is classified as a major producer and would have to: • Either join Repak or • Meet various self-compliance requirements. If under 10 tonnes per annum, for packaging destined for reuse (e.g. bottles returned to supplier for reuse) will now have to maintain the following specified records (ask your supplier for these records). The new requirement regarding information on packaging destined for reuse applies to all producers. Where such packaging is returned to them for reuse, they must keep records for each trip or rotation of the packaging destined for reuse including: • A description, the material type, aggregate weight, and number of units of the packaging destined for reuse; • Dates on which the packaging/products were sold/supplied to the customer; • Dates packaging returned by the customer to the producer; • Dates on which the packaging destined for reuse was refilled/used for the same purpose.

Businesses should ensure that the legal requirement for all packaging producers (regardless of tonnage) to segregate, or at least transfer, specified recyclable packaging waste streams for recovery is met. The specified streams are aluminum, cardboard, glass, paper, plastic sheeting, steel, and wood. Packaging waste which is contaminated so as to pose a risk to the health of any person is not included. Animal By-products Regulations & Footand-Mouth Disease (Prohibition on the Use of Swill) Order 2001 Requirements: The following is prohibited under the animal by-products legislation: the feeding of farmed animals other than fur animals with catering waste or feed material containing or derived from catering waste. The following exceptions: Swill includes: ‘any broken or waste foodstuff (including table, catering or kitchen refuse, scraps or waste) whether or not such foodstuff contains, or has been or may have been in contact with, any carcase or offal’. You cannot feed swill to cattle, sheep, pigs, goats, deer, other biungulates or poultry. With the exception of: • cereal grains • edible material of plant or vegetable origin, • bread and dough (including biscuits), • chocolate, or • milk or milk products that have undergone heat treatment as per regulatory requirements. Waste Management (Facility Permit and Registration) Regulations 2007 - 2008 Requirements: Activities under the Regulations subject to a Certificate of Registration include, since 1 June 2008, storage and biological treatment of biowaste on the premises where it is produced (< 50 tpa stored and treated, < 20 tonnes held at any one time; otherwise waste licence required). Biowaste means source segregated

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household or commercial waste of an organic or putrescible character, such as food or garden waste. Litter Pollution Legislation Requirements: • Hotels/restaurants must ensure that operations are undertaken in a manner that does not cause a litter nuisance visible from a publicly accessible area. • Loading, unloading and transportation to and from the site of goods and waste must be carried out in such a manner as to prevent a litter nuisance in publicly accessible places. • Waste must be stored in a manner which does not constitute a litter nuisance. • Where the public roads bordering hotel grounds have speed limits in place, the hotel is legally obliged to keep all footpaths and areas forming the edge of these public roads bordering with the premises free from litter. Businesses are obliged to implement any measures specified in any notices issued by the local authority to prevent or limit the creation of litter at the premises or on land in the vicinity of the premises. Waste Electrical and Electronic Equipment Legislation Requirements: Hotels must not dispose of waste electrical and electronic equipment (WEEE) with unsorted waste. As a business end user of electrical and electronic equipment (EEE), hotels and restaurants have responsibility for the management in accordance with the requirements of the regulations. From 31 December 2008, the responsibility for achieving the reuse and recycling targets outlined in the Regulations falls to the hotel as end user of business-to-business (B2B) WEEE where: • If the producer is a member of one of the approved schemes they are exempt and the responsibility falls back on hotels as the business end user. • The hotel is not replacing WEEE arising from EEE placed on the market prior to

MORE INFO: Benchmark Your Business

Find out how your waste, water and energy management systems compare to national and international hospitality firms. Visit www.ghaward.ie

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Prevention is Better than Cure The Clean Technology Centre at Cork Institute of Technology has produced Less Food Waste More Profit – A Guide to Minimising Food Waste in the Catering Sector. This comprehensive guide can be downloaded from ctc-cork.ie. 13 August 2005 with new equipment or equipment that will fulfil the same function, or • The hotel has made alternative financial arrangements with a producer. In this case the hotel must provide annual information to the producer from 2009, at the end of January, adequate to meet their record keeping requirements showing WEEE was adequately treated and targets have been achieved for any WEEE in the previous year. Businesses should ask for information from the WEEE waste contractor that shows the targets are being met. Hotels/restaurants can transport WEEE to a collection point designated by a producer without a need for a collection permit as long as it is ≤ 0.5 tonnes and the following conditions are met: Hazardous Waste Regulations Requirements: Hotels generate small amounts of hazardous wastes including: Any waste materials, or their contaminated packaging, that have any of the following labels on their packaging are hazardous waste: Materials that could be so labelled include cleaning chemicals, toner cartridges, garden chemicals, paints, wood preservatives, etc. Other hazardous waste may include: • Fluorescent tubes and other bulbs containing mercury • Batteries • Computer monitors and televisions (CRTs); fridges and freezers • Medicines • Contractors for air conditioning and refrigeration systems may generate waste liquid gases – these are classified as hazardous waste. The National Hazardous Waste Management Plan has recommended that civic amenity sites should be available for small quantities of hazardous waste such as paints, inks, etc from non-household sectors. As a producer of waste (i.e. any person whose activities produce waste), including hazardous waste, hotels/catering businesses are required to keep records. Hotels and restaurants, like all businesses, are required to compile and retain specified records on all hazardous

waste sent off site and provide such information to the EPA on request. In short: if you get a C1 form – keep it on file. You don’t need a C1 form for: oils or for refrigerant/air conditioning gases if the contractor has Prior Annual Notification with the EPA. Records must be preserved for a minimum of three years. Information includes: • Records of the quantity, nature and origin of the hazardous waste; • Treatment carried out by the company or by another; and • The quantity, nature, destination, frequency of collection and mode of transport of hazardous waste transferred to another person. During temporary storage of hazardous waste onsite businesses must ensure that there is appropriate labelling on all containers and must not mix different categories of hazardous waste, or mix hazardous waste with non-hazardous waste. The Regulations prohibit disposal of waste oils to waters or drainage systems. If there is any asbestos onsite, and in the event of demolition work in this area, a demolition work plan needs to be obtained in advance. Shipment of Waste Regulations Requirements: Service contractors for refrigeration and air conditioning systems that take away waste or recovered refrigerant gases must have Prior Annual Notification with the EPA. Otherwise consignment notes are needed for such movements since 31 March 2008 and they would also need a permit. There is no need for consignment notes in relation to the movement of waste oils within the State. Food Waste Regulations Requirements: The regulations, require caterers to: • Segregate food waste and have it collected for recovery or recover it onsite (e.g. composting). The latter requires a certificate of registration. • Stop using macerators/liquidisers for food waste disposal. Macerators used in conjunction with on line food waste treatment systems may be

used with permission from the local authority. • Provide a Food Waste Report to local authority if requested, thus records on waste food collected should be held.

Waste Management (Batteries and Accumulators) Regulations 2008 Any company can designate, in conjunction with the local authority, a collection point on its site for use by employees without any need for registration as long as the storage limit of 250kg of waste portable batteries and/or accumulators is not exceeded. Transport without permitting is also allowed in this case. A hotel/restaurant can request one of the schemes (WEEE Ireland collects in the Cork County area), or the individual producer if not in a compliance scheme, to collect portable batteries within 30 days. Where there is failure to do this, alternative arrangements can be made, and the scheme or selfcomplier invoiced for costs. ENERGY USE Energy Performance of Buildings Regulations Requirements: Since 1 July 2006 new buildings, or any works, material alteration or change of use of existing buildings, have to meet higher energy performance requirements (see list below). ‘Works’ is defined as including ‘any act or operation in connection with the construction, extension, alteration, repair or renewal of a building’. The following higher energy performance requirements are: - Limiting heat loss, and maximising heat gains (as appropriate) through fabric of the building. - Providing energy efficient space and water heating services including adequate control. - Ensuring the building is appropriately designed to limit need for cooling and, where air-conditioning or mechanical ventilation is installed, that systems are energy efficient, appropriately sized and adequately controlled. - Limiting heat loss from pipes, ducts and vessels used for the transport/storage of heated water or air. - Limiting heat gains by chilled water and refrigerant vessels, and by pipes and ducts that serve air conditioning systems. - Providing energy efficient artificial lighting systems (other than emergency lighting or display lighting) and adequate control of these systems. The above is subject to transitional 8

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LAW arrangements: not applicable where planning had been applied for on or before 30 June 2006 and substantial work has been completed (structure of the external walls erected) by 30 June 2008. For planning permission applications since 1 January 2007, any new buildings that are over 1000m2 have to have a feasibility assessment of alternative energy systems during the design stage, unless the building falls under one of the exemptions listed. Alternative energy systems listed include decentralised renewable energy supply systems, CHP, district or block heating or cooling if available, and heat pumps. Exemptions include: • An industrial building not intended for human occupancy over extended periods and where the installed heating capacity does not exceed 10 W/m2 • A stand-alone building with a total useful floor area of less than 50m2. • A temporary building as defined in the Building Regulations. Any newly constructed buildings since 1 July 2008 have to have a Building Energy Rating (BER), unless the building falls under one of the exemptions above. Any existing buildings will have to have a BER if let or sold from 1 January 2009 unless the building falls under one of the exemptions above. The NEAP (Non-domestic Energy Assessment Procedure) to measure the energy demand and CO2 emissions has been introduced in 2008. A BER is not needed for new nondomestic buildings where planning permission is applied for on or before 30 June 2008 and which are substantially completed by 30 June 2010. The promotion of best practice in boiler maintenance, use and replacement will be carried out by the Department of Communications, Energy and Natural Resources under this legislation. Inspection and Assessment of Certain Air-Conditioning Systems Regulations Requirements: Any air-conditioning systems with an effective rated output >12kW require regular inspection and assessment. Where there is more than one unit in a building, their outputs are aggregated for comparison with the threshold. A manual setting out procedures to be drawn up, but yet to appear even though this requirement is effective since 1 January 2008. 12kW is quite small and will likely result in most air conditioning systems in hotels and restaurants falling under this requirement. Specified maintenance, servicing and if needs be, system adaptation, must be

carried out once this system is set up. Systems owners must have such systems formally and independently inspected and assessed in accordance with the official manual. Such systems must be maintained, serviced or adapted in accordance with the manual or as otherwise specified by a registered inspector or registered assessor. An authorised body or bodies is to be designated. A register of air-conditioning systems in use will be drawn up by this body. Assessors and inspectors are to be appointed by the authorised bodies. Assessors and inspectors will be obliged to comply with the official manual. The manual will set the frequency of assessment and inspection based on system size. Since 1 January 2008, the Regulations require system owners to also notify the authorised body (which is not yet designated however) without delay of any significant occurrence affecting the building or system concerned which could worsen the system energy usage, or of any significant modification/replacement of the system, in order to allow the authorised body to update the register. In advance of any manual being adopted for Ireland reference could be given by contractors to: EN standard 15240 Ventilation for Buildings - Energy performance of buildings. Guidelines for the inspection of airconditioning systems deals exclusively with ‘cooling’ components and issues. BUILDING CONTROL Building Control Acts & Regulations and Building Regulations Requirements: The Building Regulations set out detailed requirements to be observed in the design and construction of buildings. Hotels must apply these Regulations to all building work carried out. Hotels must ensure that all contractors observe the procedures set out under the Regulations during the construction of any new buildings on the site. New developments since 1 July 2004 must meet the revised version of the Technical Guidance Document Part B Fire. Construction products used in any relevant new developments since 1 June 2006 are required to meet European fire performance standards. Any relevant new developments at the site since April 2005 is required to meet the revised version of the Technical Guidance Document Part C which outlines radon control measures. Dual flush toilets are mandatory since 1 November 2008 in new buildings and in existing buildings where toilets are being replaced. Any new buildings or works to existing

buildings, such as a material alteration or change to hotels should be aware that a statutory registration system for architects, building surveyors and quantity surveyors has come into operation since 1 May 2008. AIR EMISSIONS European Regulations on Substances that Deplete the Ozone Layer & Regulations on Fluorinated Gases, Greenhouse Gases Requirements: Need to identify the refrigeration systems, air conditioning systems, refrigerators/ freezers, etc. that contain: • HCFC refrigerant gases (e.g. R22, R123) • HFC refrigerant gases (e.g. R407c, R410a, R404a), and identify how much refrigerant is contained in each item (usually on nameplates). During service and maintenance of these systems, hotels must ensure that the contractor takes precautionary measures to prevent leakages of HCFCs, PFCs or HFCs. Where fixed equipment has more than 3kg HCFC, PFC or HFC refrigerating fluid, it must be checked annually for leakages by competent personnel unless it is hermetically sealed; > 30 kg HFCs or PFCs once every six months and > 300kg HFCs or PFCs once every three months. At the end of life of such equipment must ensure that the gases are recovered by certified personnel and sent for recycling or destruction. For HFCs and PFCs need to maintain records on amounts of gases installed, added and recovered during servicing maintenance and final disposal, identification of the company or technician performing the service/maintenance, dates, and results of checks since 4 July 2007. WATER Water & Emissions (Water Framework Directive & Regulations, Water Pollution Act & Regulations, Bathing Water Regulations, and Fisheries Acts) Requirements: Under the water pollution legislation there is a general prohibition on entry of polluting matter to waters. Prosecutions can be made under the Fisheries Acts for allowing deleterious matter fall into any water – deleterious meaning something that will be injurious to fish, or impair their spawning grounds or food. Hotels may have a licence under the water pollution Act for discharge to sewer or to waters. Any conditions attached to this licence must be adhered to. River basin management plans to be drawn up under the Water Framework Directive will include a programme of measures. These could include the

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LAW promotion of the efficient use of water, measures to address septic tanks where identified as a problem, measures to address pollution of rivers and estuaries from sewage, and measures for improving rivers for fishing. A premises could be designated as a potential source of pollution in the bathing water profile if in the vicinity of a bathing water area. Measures by local authorities to increase the number of bathing areas classified as good or excellent and management measures to prevent, eliminate or reduce the causes of pollution in relation to poor waters is to be carried out. The definition of bathing area is broader under new legislation, so that from 2011 there will be additional areas coming under the Regulations. Water Use (Water Services Act 2007 & Drinking Water Regulations) Requirements: As a user of water, hotels are required by law to meet the following duties of care requirements (since 31 December 2007): • The owner of a premises is required to ensure that the internal distribution system is sufficient and maintained to ensure that water intended for human consumption meets quality requirements at the tap. • Ensure that the distribution system of the premises, and all taps connected to it are maintained in such condition as to ensure that water does not leak from the distribution system or any taps connected to it, and shall be responsible for its repair and renewal. • The water services authority will be able to direct the owner of a premises to undertake remedial action to improve the internal distribution system to meet quality requirements or to fix leaks. • An owner or occupier of a premises must not permit waste water to be discharged from the premises to a sewer in a manner that could cause a risk to human health or the environment, including risk to waters, the atmosphere, land, soil, plants or animals, or create a nuisance through odours. • An occupier must ensure that all drains, manholes, gullytraps, treatment systems, and waste water works serving that premises are kept so as not to cause a risk to human health or the environment, or create a nuisance through odours. • Prohibition on allowing any matter/ substance to any sewer or drain which could interfere with the free flow of sewage or surface or storm water; prejudicially effect the treatment, recovery or disposal of the contents of the sewer or drain due to its temperature, chemical composition

or otherwise; cause a risk to human health or safety or cause a risk to the environment. • Prohibition on allowing any polluting matter including sewage to storm water drains. • The occupier of a premises must notify the water services authority about a leak, an accident or other incident concerning waste water discharges which can cause a risk to human health or safety, or the environment, or which could affect the treatment, recovery or disposal of the contents of the drain, sewer or treatment system, and must actively co-operate and comply with the instructions. Any future Regulations in relation to conservation of water will have to be implemented as relevant. The sanitary authority is obliged to inform the hotel when departures from standards are granted and provide advice as appropriate, and when there is potential danger to human health and remedial actions being taken by the sanitary authority. The sanitary authority is exempt from responsibility where there is a deficiency in quality due to the premises’ distribution system. However the sanitary authority must inform and advise the owner in such an event. The occupier of a premises must notify the water services authority about leaks (where not on own supply). NOISE Requirements: Hotels/bars should be aware that any person can bring legal action to have a noise nuisance dealt with under noise legislation. Under new noise legislation, hotels included in the agglomerations of Dublin and Cork will be included on noise maps to be produced. Noise action plans will be produced to prevent and reduce environmental noise, which may include measures such as regulatory measures, technical measures at noise sources, landuse planning, etc. DANGEROUS SUBSTANCES Packaging & Labelling Legislation Requirements: Appropriate classification, packaging and labelling will be present on any chemicals (e.g. cleaning chemicals, swimming pool chemicals, garden chemicals, maintenance material) in use that are classified as dangerous. Suppliers of such materials are obliged to provide safety data sheets to hotels, since hotels are professional users of such substances. HABITATS & BIODIVERSITY Legislation on Natural Heritage Areas

(NHAs), Special Areas of Conservation (SACs), and Special Protection Areas (SPAs) If located in or near a Natural Heritage Area (NHA), Special Area Of Conservation (SACS), or a Special Protection Area (SPA), or such proposed areas, local authorities will give regard to such areas when granting planning permissions, discharge licences, etc. See lists of these areas by county at www.npws.ie. Department of the Environment Guidelines on Biodiversity A series of sectoral guidelines for the protection of biodiversity has been published by the Department of the Environment, Heritage and Local Government. The guidelines consist of three different documents for the business, construction, and tourism sectors. The aim of the guidelines is to protect and preserve flora, fauna and habitats when carrying out work activities in these sectors. While not a legislative requirement, these Guidelines recommend that a Biodiversity Action Plan tailored to each premises/site be included in environmental management systems or corporate social responsibility programmes. The construction guidelines could also be taken into account during any construction projects onsite. PLANNING The Planning and Development Acts 2000 – 2002 and Associated Implementing Regulations. Requirements: Development is subject to the Planning and Development Acts. ‘Development’ means the carrying out of any works on, in or under land or the making of any material change in the use of any structures or other land. Hotels submit relevant planning applications in respect of such development, unless it is exempted development. Hotels must adhere to all conditions attached to all planning permissions received. Ensure conditions attached to all planning permissions that require action on the part of the hotel are fulfilled. For planning permissions received in more recent years, including those just for extensions, alterations, etc. can cover a wide variety of environment related issues. Actual environmental conditions attached to the planning permission for a recent hotel development include the following: • Endeavour to use sustainable sources of energy, and to operate an energy conservation policy on the design and operation of the complex. In particular the use of combined heat and power to 8

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LAW be investigated for possible use. • Waste storage including segregation, proper collection, and recycling; proposals for reduction and on-site treatment of wet kitchen waste. • Emissions to sewer: use of grease traps; use of an oil interceptor including a maintenance regime and associated waste disposal. • Ensuring surface waters to the river is free from herbicides, pesticides, fertilisers and other substances which could have a harmful effect on the environment. Use of silt traps on surface waters going to the river. • Noise limits and associated hours; any music to be inaudible within the nearest noise sensitive receptor; noise attenuation on ventilation/air-con. • Provide a suitable environment for wildlife, particularly for birds and bats, engaging the services of experts in this regard. (The above environmental conditions are only for the operational phase of this particular development. There were additional environmental conditions relating to the construction phase.) Under 2008 Regulations hotels could erect certain renewable energy technology without the need for planning permission: wind turbines; CHP; PV solar panels; thermal solar panels; ground or air source heat pumps; biomass boilers including storage and flues. Conditions are specified in respect of such exemptions (e.g. size, location, etc.). Developments requiring Environmental Impact Statements (EISs): An Environmental Impact Statement (EIS) is required for: • Holiday villages which would consist of more than 100 holiday homes outside built-up areas; hotel complexes outside built-up areas which would have an area of 20 ha or more or an accommodation capacity exceeding 300 bedrooms. • Permanent camp sites and caravan sites where the number of pitches would be greater than 100. • Sea water marinas where the number

Compliance with the law is the responsibility of each business. The above environmental summary, plus the food, liquor licensing, health and safety and employment law sections are a guide to current legislation affecting the sector. Please note, however, that legislation

of berths would exceed 300 and fresh water marinas where the number of berths would exceed 100. • Any changes or extension of development which would result in an increase in size greater than 25%, or an amount equal to 50% of any of these thresholds, whichever is the greater. • Construction of car-parks providing more than 400 spaces. The planning authority can still require an EIS for a sub-threshold planning application where it considers it would be likely to have significant effects on the environment. In deciding this it will consider: • Characteristics of the development: size, waste, resources, pollution, nuisances, and accident risk. • Location: environmental sensitivity; existing use; abundance quality and regenerative capacity of natural resources; absorption capacity of the natural environment looking at wetlands, coastal zones, mountain and forest areas, nature reserves and parks, classified/protected areas including special protection area (birds) proposed or designated special area of conservation, a Natural Heritage Area, or a reserve under the Wildlife Act, areas where quality standards have been exceeded already, densely populated areas, and landscapes of historical, cultural or archaeological significance. • The characteristics of potential impacts including the extent of impact (geographical area and population affected); transfrontier nature, magnitude, complexity, probability, duration, frequency, and reversibility of the impact. Additional Relevance for Development on Foreshores: If part of the boundary of a premises borders a foreshore, it will be necessary to apply for a licence under the Foreshore Act for any development on the foreshore. Additional Relevance for Protected Structures: If a premises, or part of it is on the

is constantly evolving and therefore the guide may not include every relevant regulation at the time of printing. Businesses should take legal advice and/or guidance from their local authorities to ensure that they are compliant with

record of protected structures, the hotel as the owner/occupier has a duty of care towards it. The hotel must ensure that neither the building, nor any element of it that contributes to its special interest, is endangered directly or indirectly through harm, decay, damage, or neglect over a short or long period. In general, if a structure is maintained in a habitable condition and routine maintenance is carried out (e.g. cleaning out gutters, repair of slipped slates), then it should not become endangered. The protection applies to all parts of the structure that contribute to its character and special interest, including its interior, surrounding land or ‘curtilage’, and any other structures on that land, and their interiors, and all fixtures and features of these structures. Any applications for development or alteration require consultation with the planning authority, either through pre-application discussions, the planning application process or a declaration to ensure that elements that make the structure significant are not lost during development. Protected Structures: Certain works that are normally considered exempted development may require planning permission when taking place on a protected structure, if those works would affect the character of the structure or any element of the structure that contributes to its special interest. A hotel may ask the local authority for a declaration indicating the types of works that could be carried out without materially affecting the character of the structure. These works would not require planning permission. Generally, in a declaration, maintenance works carried out in accordance with the Department of the Environment Conservation Guidelines would be deemed to not materially affect the character of the structure and, therefore, would not require planning permission. Grant assistance for conservation is available from the local authority. u

required legislation. Neither Hotel & Catering Review, nor the Green Hospitality Awards programme in the respect of the environmental section, can be held responsible for any action any business takes in respect of this guide.

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a blend of

TASTE and

DISTINCTION

www.hennessy.ie

REGISTRATION

Hotel Registration & Classification Conditions for Participation

It is mandatory under the Tourist Traffic Acts 1939-2003 that all hotels are registered with Fáilte Ireland and comply with a set of criteria for the classification concerned. The Fáilte Ireland Hotel Classification scheme was developed in close consultation with the Irish Hotel Federation and incorporates all star rated categories and has a point scoring system, which endeavours to meet and exceed consumer expectations. There are five levels of classification ranging from one to five stars in the hotel sector. The Hotel Classification scheme is a mandatory scheme and all hotels must attain the one star minimum entry level requirements in order to comply with the Registration and Renewal of Registration Regulations for Hotels 2003. To obtain a higher star rating, a progressively higher quality and range of services and physical facilities must be provided across all areas. All two star, three star and four star hotels will also have the option to score a number of points from a menu of optional facilities and services. The assessment is divided up into ‘quality areas’ that represent aspects of the business that contribute to the quality of the guest experience. Each quality area contains a series of minimum requirements. These are aspects of the facility and service that must be in place in order to meet visitors’ fundamental requirements. These minimum requirements must be met to ensure eligibility for a star grade. The full list of minimum requirements, classification criteria and assessment forms for each grade can be viewed on the Fáilte Ireland website, www.failteireland.ie.

;

Click for More:

For further information about the classification schemes for guesthouses, B&Bs, historic houses, spa and wellness properties, caravan and camping and the quality assurance scheme for self catering properties visit failteireland.ie.

All establishments are required to: • Meet or exceed the Fáilte Ireland minimum entry requirements for classification purposes. • Observe all of the requirements set out in the Registration and Renewal of Registration Regulations for Hotels 2003. • Be assessed annually, and in the event of complaints, by authorised contractors of Fáilte Ireland. • Pay an annual registration fee. • Complete an annual information collection questionnaire either online or by post, as required. • Maintain appropriate standards of guest care, cleanliness and service. • Describe accurately in any advertisement, brochure or other printed or electronic media, the facilities and services provided. • Adhere to and not to exceed the approved scale of charges agreed with Fáilte Ireland or the prices quoted at the time of booking. • Remove all relevant display signs, print material and web content, where an establishment, for whatever reason, ceases to participate in the Fáilte Ireland Registration & Classification Scheme or falls out of registration.

Cancellation of Registration Cancellation of registration has very serious consequences among which are: 1. The inability to renew a liquor licence. 2. A prohibition on the use of the name ‘hotel’ to describe the business. 3. The necessity, in the subsequent renewal of registration, to obtain confirmation of compliance with planning permission, fire officer requirements and hygiene regulations. 4. The property being subject to the most recent registration criteria and not the registration criteria under which the premises was previously registered. 5. Failure to maintain registration of a hotel can seriously reduce the value of the property. 6. Failure to renew registration of a hotel is, in many cases, a breach of the borrowers’ covenants in the loan agreements of banks and other lending institutions.

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SEASONS

Make the Most of Fruit & Veg through the Seasons At their best in... January: cabbage, cauliflower, rhubarb, leeks, parsnips, turnip, shallots, squash February: cabbage, cauliflower, celeriac, chard, chicory, leeks, parsnips, spinach, swede, turnip March: beetroot, cabbage, cauliflower, leeks, mint, parsley, broccoli, radishes, rhubarb April: broccoli, cabbage, cauliflower, morel mushrooms, wild garlic, radishes, rhubarb, carrots, kale, watercress, spinach May: broccoli, cabbage, cauliflower, gooseberries, parsley, mint, broad beans, rhubarb, new carrots, asparagus June: carrots, cherries, elderflowers, lettuce, strawberries, peppers, asparagus, redcurrants, peas, rhubarb, gooseberries, tomatoes, courgettes, broad beans July: carrots, gooseberries, strawberries, spinach, tomatoes, watercress, loganberries, sage, cauliflower, aubergine, fennel, asparagus, cabbage, celery, cherries, lettuce, mangetout, nectarines, new potatoes, oyster mushrooms, peas, peaches, radish, raspberries, rhubarb, tomatoes, French beans

August: carrots, gooseberries, lettuce, raspberries, strawberries, cauliflower, aubergines, nectarines, peaches, peppers, courgettes, rhubarb, sweetcorn, basil, peas, pears, apples, French beans, tomatoes September: apples, aubergines, blackberries, cabbage, carrots, cauliflower, cucumber, damsons, elderberries, figs, French beans, grapes, kale, lettuce, mushrooms, nectarines, onions, peppers, parsnips, peas, peaches, pears, potatoes, pumpkin, raspberries, rhubarb, spinach, sweetcorn, tomatoes October: apples, aubergines, beetroot, cabbage, carrots, cauliflower, courgettes, grapes, lettuce, marrow, mushrooms, parsnips, potatoes, squash, tomatoes, watercress November: cabbage, pumpkin, swede, cauliflower, potatoes, parsnips, pears, leeks, quinces, chestnuts, cranberries, beetroot December: celery, cabbage, red cabbage, cauliflower, celeriac, clementines, pumpkin, beetroot, turnips, parsnips, satsumas, sprouts, pears, pomegranate, swede

More information about seasonal produce and recipe ideas are featured in Hotel & Catering Review. Also see the Bord Bia website, bestinseason.ie.

HOTEL & CATERING REVIEW â?&#x2013; DIRECTORY & BUYERS GUIDE 2011-2012 81

CALENDAR

2012

Virtual Diary

HOLIDAY

REPUBLIC OF IRELAND NORTHERN IRELAND

New Year’s Day

2 January (in lieu)

St Patrick’s Day

19 March (in lieu)

Good Friday

6 April (Bank Holiday)

6 April (Public Holiday)

Easter Monday

9 April

May Bank Holiday

7 May

June Bank Holiday

4 June

Trade Promotions:

Visit promotionsireland.ie for a full list of in-Ireland workshops, seminars and promotions, overseas promotions and business tourism events.

Festivals and Events:

Visit discoverireland.ie/festivals for full list of festivals and events across Ireland.

Conferences & Trade Shows

Queen’s Diamond Jubilee

5 June

For a list of conferences, trade shows and exhibitions and other events happening in Ireland visit meetinireland.com.

Battle of the Boyne Anniversary

12 July

Industry Diary:

August Bank Holiday

6 August

October Bank Holiday

29 October

Christmas Day Holiday

25 December

St Stephen’s Day/Boxing Day

26 December (in lieu)

25 December (in lieu)

2012 Dates to Note

27 August

For a list of upcoming food, drink, hotel, catering and tourism industry events subscribe to Hotel & Catering Review’s Weekly Bulletin, which includes details of upcoming trade events. You can subscribe for this weekly ezine online at hotelandcateringreview.ie. u

2012 Sports Fixtures Six Nations 4 February

23 January: Chinese New Year

14.30: France v Italy 17.00: Scotland v England

13-17 February: Schools’ Midterm

5 February

Break

15.00: Ireland v Wales

14 February: St Valentine’s Day

11 February 16.00: Italy v England 20.00: France v Ireland

21 February: Shrove Tuesday 17 March: St Patrick’s Day 18 March: Mothers’ Day 2-13 April: Schools’ Easter Holidays 6 April: Good Friday 8 April: Easter Sunday 25 March: Summertime Begins 17 June: Fathers’ Day 28 October: Summertime Ends 29 October-2 November: Schools’ Midterm Break 31 October: Halloween 21 December-7 January: Schools’ Christmas Holidays 25 December: Christmas Day * Schools’ holidays subject to change

12 February 15.00: Wales v Scotland 25 February 13.00: Ireland v Italy 16.00: England v Wales 26 February

Heineken Cup Quarter Finals: 6/7/8 April Semi Finals: 27/28/29 April Final: 19 May

Racing

Cork Easter Festival: 7-9 April Fairyhouse Easter: 8-10 April Punchestown National Hunt: 24-28 April Killarney Spring: 13-15 May Curragh Guineas: 26-27 May Curragh Derby: 29 June-1 July Bellewstown: 6-8 July Killarney July: 16-19 July Galway: 30 July-5 August Tramore: 16-19 August Killarney August: 29 August – 1 September Listowel: 17-23 September Down Royal: 2-3 November Fairyhouse Winter: 1-2 December Leopardstown: 26-29 December Limerick: 26-29 December

15.00: Scotland v France

Euro 2012:

10 March

Volvo Ocean Race – Galway:

9 June-1 July

14.30: Wales v Italy 17.00: Ireland v Scotland

3-8 July

11 March

The Dublin Horse Show:

15.00: France v England

17 March

12.30: Italy v Scotland 14.45: Wales v France 17.00: England v Ireland

Olympics 2012: 27 July-12 August 15-19 August

All Ireland Hurling Final: 2 September

All Ireland Football Final: 16 September

82 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

Pictured are: Matt Carrick, Keelings Catering Business Development; Julie Morris, Catex (sponsor of the award); Aisling Boggan, Keelings National Account Manager; Brian Fallon, President Restaurant Association of Ireland and Colm Bury, Managing Director Keelings Catering