Licensing World

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JUNE 2010 Vol 54 No 10

Ireland’s Top Bar

The Elm Tree

Lorraine & Derek Walshe Winners of the Bar Of The Year 2010 EXCLU

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News

Game Over For Spirits Frauds New Malt From Oldest Distillery NOffLA Embarrassed By Government’s Failure Drinks Industry Essential To Sports William Grant Pledges C&C Spirits Commitment

Features

13 Licensing World Bar Awards – The exclusive full report with all the winners, photographs and reactions. 42 The Front Bar – Baggot Street publican Frank Quinn – one of the trade’s great survivors..

47 Arthur’s Day 2010 – Diageo finally announces its plans for Arthur’s Day 2010, and this time Arthur is going national. 50 Food Focus – Knowledge of how your kitchen works is vital in turning your catering operation into a profitable business. n

REGULARS

58 Wine Wine and the Teens Ahead 60 Training Cocktails Tools, Techniques and Recipes 62 Any Given Day Glenn Thompson, Sparkling Winemaker

The Bar Awards 2010... page 13

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For further information contact John Cashman 01 8332833

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Award Winners Can Teach A Lesson Or Two n Derek Walshe and his wife Lorraine became the fifth winners of the Licensing World Bar of the Year Award and my heartfelt congratulations to them both, our worthy winners. Derek’s emotional acceptance speech at the Awards drove home the essential message of how important it is that we take time – as a combined trade – to applaud the huge effort that is required of publicans in 2010, on a daily basis, in order to successfully run their business in what is an extremely difficult and demanding marketplace. As all of our finalists and winners, and indeed many of you people reading this – who just came up ever so slightly short of earning a place at the awards – demonstrate, success in 2010 comes from hard work, customer focus, heightened levels of quality service and, that oldest of things, commitment. This formula for consistent success delivered by the trade today is repeated monthly in this magazine. Derek and his family have committed themselves completely to that formula and that is why they are winners today. In Glounthaune village Derek

Editor: Nigel Tynan Commercial Manager: Helen Martin Managing Director: Simon Grennan Chairman: Frank Grennan Contributors: Marilyn Bright, Jennifer Clarke, Dr Anthony Foley, James Murphy Design and layout: Jeannie Swan Production Manager: Jim Heron Circulation Manager: Nicola Hickey Subscriptions: Josie Keane Administration: Marian Donohue Printing: Walsh Colour Print, Kerry Published by: Jemma Publications Ltd, Jemma Publicationss, Grattan House, Temple Road, Blackrock, Co Dublin Tel: 01 764 2700 Fax: 01 764 2750 Email: sales@jemma.ie Editorial email: n.tynan@jemma.ie

employs 70 staff members, people that depend on him for their livelihood and it was fitting that he dedicated the Licensing World Bar of the Year Award to each of them. Publicans have a many great assets, they have a heritage behind them, and beautiful premises and fantastic products, but skilled and interactive staff are your greatest advantage. They are the face of your business and they are your point of interaction with customers. As Derek Walshe demonstrates, respect between management and staff must be two-fold, believe me, anything less and consumers quickly become aware and are unimpressed. The scope of the challenges the bar trade faces will continue to increase in the years to come – illustrated by the Government’s recent amendment to the Road Traffic Bill and the lowering of the drink driving limit from 80mg to 50mg. There can be no doubt that the inevitable result of that amendment will be further pub closures, especially in isolated areas. If worst case scenarios are to be avoided then it is up to publicans themselves to take control of their own destiny and engage with consumers

Advertising email: h.martin@jemma.ie Subscription: Tel: 353 (1) 764 2700 Fax: 353 (1) 764 2750 Email: jemma@jemma.ie Subscription rates: Ireland: 1 Year = e74+vat Northern Ireland: e74 UK: 1 Year = e99.79 Europe: 1 Year = e116.42 Rest of World: 1 Year = e153.19 Note: 2 & 3 Year Subscriptions are also available. Subscriptions Order Line: +353 1 764 2700 Discounts: Offered on orders over 10 Rates effective: January 2010

editor’s letter meaningfully through offering a quality destination that excels consistently and offers that most mythical of things – Céad Míle Fáilte. Bar customers in 2010 seek excellence above all else, and you must work tirelessly to deliver it. This is a requirement of huge significance and it will prove to be too much for some. Excellence is only achieved through 100% commitment and that is required each day from every person on your payroll. From the food you serve to the pints you pour, from your washrooms to your floors, from the smile and friendly greeting you offer each and every customer to that wave of goodbye and shout of thanks – excellence is what wins bar awards and excellence is what guarantees your business its future – nothing else will do.

Nigel Tynan Editor

Email: n.tynan@jemma.ie

Irish Hardware, Irish Printer, Off Licence, Plant & Machinery No part of Licensing World may be reproduced, copied or transmitted in any form without permission of Jemma Publications. ISSN: 1393 0826

Jemma Publications publishes the following titles: Construction & Property News, Hotel & Catering Review,

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NEWS

Game Over For Spirits Frauds Makers of imitation Irish cream liqueurs and whiskey will soon be a concern of the past. Work by the Irish Spirits Association (ISA) and the Department of Agriculture, Fisheries and Food, on technical files that detail exactly who qualifies for usage of the terms ‘Irish cream’ or ‘Irish whiskey’ – namely that both products must be produced on the Island of Ireland – are nearing completion. Currently, a significant number of products on European and international markets claim to be ‘Irish Creams’ or ‘Irish Whiskey’ which have not been manufactured in this country. The ISA has collaborated with the Government to ensure that a procedure is put in place for the reporting and removal of such products from the market. If an imitation Irish cream liqueur or Irish whiskey is identified, members are asked to purchase the bottle and submit it to the ISA with proof of purchase and location of the transaction. This information will subsequently be delivered to the Department who will contact the authorities in the particular country and seek to have the product removed from the shelves.

Campari Joins Brinkman BEVERAGES Campari distribution has moved to Brinkman Beverages in a deal that also sees Brinkman add Cinzano Vermouth to its portfolio. John Ralph, managing director of Brinkman Beverages, says the agreement sees ‘Campari fit very comfortably into our portfolio of premium spirit brands. It is a great honour to be given the opportunity to represent one of the most recognised spirit brands on the planet.’ Brinkman Beverages represents a number of leading premium brands from Gruppo Campari, including Skyy Vodka, Wild Turkey Kentucky Straight Bourbon, X-Centrique Fusion Liqueur and Illyquore Espresso Liqueur. Last month Campari sponsored the Style Bar Award in the 2010 Licensing World Bar Awards – the prize was presented to The Elm Tree in Glounthaune, Co Cork.

C&C Puts Money Behind Tennant’s

5(l-r) Jenny Lee Masterson and Nadia Forde enjoy the sunshine on National Fish and Chips Day. To mark the day, all ITICA member chippers throughout Ireland offered half price fish and chips. A survey of eating habits has revealed that the nation’s next favourite beverage to go with the traditional fish and chips meal, after a pot of tea, is a beer followed by a glass of wine.

C&C Group is reported to have invested stg£7 million in back office facilities and IT system improvements at its Tennent’s lager subsidiary. The investment comes as C&C Group is investing in a major marketing drive for the brand. The campaign includes TV, cinema, outdoor and social media advertising and will focus on Hugh Tennent, the founder of Tennent’s lager. Tennent’s recently signed a three-year shirt sponsorship deal with both Glasgow Celtic and Glasgow Rangers, the biggest names in Scottish football.

Hotels Threaten Rate Payments Hotel owners have threatened to withhold local authority rates payments and to ‘only pay what they can afford’. Members of the Irish Hotels Federation (IHF) have voiced their frustration at fruitless attempts to discuss rate reductions with the Valuation Office and local authorities with Paul Gallagher, IHF president, stating: ‘We have been put in this position by the Valuation Office which after nine years since the enactment of The Valuation Act 2001, has carried out revisions of rateable valuations in just two of the 88 rateable areas in the country. It has ignored numerous letters from individual hotels over the past three months, seeking to

know when they can expect to have their properties listed for revision of valuation.’ The Federation has appealed to local authorities to introduce a 30% waiver of rates for hotels and guesthouses pending the completion of a countrywide revision of valuations by the Valuation Office. Mr Gallagher added that the high rates are ‘a big contributor in sending hotels to the wall each week’. According to the IHF, the Irish hotel industry pays approximately e90 million a year in local authority rates, equating to an average of e1,500 per bedroom which rises to high as e2,500e3,000 per room in some local authority areas.

5(l-r) Diageo Ireland managing director, John Kennedy, with ABFI director Rosemary Garth, and Jameson Dublin International Film Festival chief executive, Joanne O’Hagan, at ABFI’s breakfast briefing on Drinks Industry Marketing, Advertising and Sonsorship. Members of the drinks industry came to hear a number of speakers on various aspects including IBEC’s director general, Danny McCoy, who gave an overview of the industry’s economic input through 80,000 jobs and €2 billion in revenue and Peter Cassells, chairman of the Alcohol Marketing Communications Monitoring Body, who outlined the strict monitoring procedures on advertising to which the drinks industry must conform.

s s s s

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32407 B

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NEWS

New Malt From Oldest Distillery Kilbeggan Distillery has released its first new whiskey in over 53 years – Kilbeggan Distillery Reserve Malt. Cooley Distillery, previously named World Distiller of the Year, unveiled the new whiskey at a gathering in Kilbeggan Distillery, Co Westmeath. Kilbeggan Distillery Reserve Malt is produced from the oldest working pot still in the world which dates back to 1830. The Kilbeggan Distillery itself was established in 1757 and is the oldest distillery in the world. Distilled from 100% malted barley, Cooley explains that ‘due to the distinctive narrow necks of the ancient pot still design Kilbeggan Distillery Reserve is an exceptionally smooth and flavoursome Irish malt whiskey’. John Teeling, chairman of Cooley Distillery, says the launch, ‘is another significant landmark in the rejuvenation

of the great Kilbeggan distilling tradition. A huge amount of hard work by Cooley employees and the local heritage committee has gone into getting us to this day. It is a labour of love to re-establish the Kilbeggan Distillery as a centre of distilling excellence.’ The launch was also marked by the unveiling of a rebranded Kilbeggan that highlights both its position as ‘the oldest distillery in the world and the high quality of the whiskey’. Kilbeggan 15 Year Old Irish whiskey was recently named ‘Best Whiskey in the World’ at the 2009 International Wine & Spirits Competition in London. The rebranded Kilbeggan is being rolled out in Germany and the US with all other markets following over the coming months. This will be followed by the release of a super premium Kilbeggan 18 Year Old.

Dublin Feels Price Of Ash Cloud The Icelandic ash cloud cost Dublin hotels e2.2 million in lost hotel room revenue and a loss of e1.82 million in food and beverage spend. The losses, covering a single week, from analysis of 39 hotels in the Capital, were published online by hotel benchmarking firm CityOccupancy. ‘The remarkable thing is that in five years of compiling data for Irish cities we have never had a week where an entire city experienced negative pick-up. In the normal course of events the city will pick-up around 10% week-on-week, a negative 2% pick-up in actual terms represents a 12% reversal. Extrapolated

5The now infamous ‘Bavaria Beer Girls’ have even made an appearance in Dublin. Dutch models Celina Triest and Femke Weijenburg model the orange dress that was worn by members of the ‘Bavaria beer supporters club’ at the Holland versus Denmark World Cup match in South Africa.

for the 180+ hotels, guesthouses and other accommodation providers across the county this represents a loss of 26,000 rooms and 36,500 visitors for Dublin as a whole,’ it said. Meanwhile figures for Galway reveal that occupancy has dropped by 21% compared to the same period last year, when the Volvo Race first came to town. Occupancy fell by 10% and rate by 30% in May 2010 versus May 2009, highlighting the positive impact of the stopover last year. Meanwhile, Sligo continues to fare well at weekends, topping the chart of weekend occupancy rates across Ireland, with a 92% performance last month. At the other end of the scale, Limerick recorded the lowest weekend occupancy with 68% for weekends in May.

3(l-r) Mike Ryan, head chef of The Cornstore, Cornmarket St, Cork, with Tom Doorley, food writer for the Daily Mail and resident critic on RTE’s The Restaurant – joined forces to host an evening of food and wine at The Cornstore’s ‘Dine With Doorley’ event. A five-course menu was accompanied by a selection of wines, sponsored by Cork-based distributor Classic Drinks. The menu included pan fried John Dory with broad beans, carrots, fennel, sage and dill butter – accompanied by Aotea Sauvignon Blanc 2009.

IRISH Families Opt For Home Holidays More families are likely to holiday at home than abroad this year, according to new research published by Fáilte Ireland. The survey, undertaken by Millward Brown Lansdowne, indicated that eight out of 10 families may take a domestic break this year, double the 43% of adults planning to holiday overseas with their families. ‘These figures are encouraging and show that there may still be more business to pitch for in the home holiday market. As schools close, parents will naturally be looking for attractive locations with lots to do and see for all the family,’ said Tourism Minister Mary Hanafin who recently launched Fáilte Ireland’s summer campaign.

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NEWS

Hospitality Failures Rise

NOffLA Embarrassed By Government’s Failure

Men Holiday Drivers

Off licence retailers have blamed the Government for enacting ‘embarrassing and meaningless liquor licensing legislation’ that is crippling the off trade. According to the National Off Licence Association (NOffLA), ‘the Irish hospitality sector is facing a progressively daunting challenge to survive in 2010 – due to factors outside our control such as flight disruption, caused by volcanic ash, and the prolonged international recession – but there is also a self-imposed own-goal in the form of our meaningless liquor licensing legislation’. Jim McCabe, chairman of the National Off Licence Association, states that the ‘inability of mature, sensible adults to purchase alcohol after 10pm, except in a pub, is a cause of bewilderment, especially to our visiting tourists. This particular piece of licensing legislation merely makes Ireland look silly – tourists and Irish adults alike are treated like irresponsible children who must observe a curfew because they cannot be trusted to go to their local off licence after 10pm. As a result of this legislation, the Government has labelled responsible adults who wish to purchase alcohol after 10pm as “alcohol abusers”.’ NOffLA recently collected over 30,000 signatures from members of the Irish public objecting to the 10pm closing time ‘and these petitions are ready to be handed into Dáil Eireann’, said Jim McCabe. ‘The trading restriction has effectively reduced the period during which specialist retailers can sell by 30 hours per week – this translates to a reduction of sales of up to 40%’.

SHORTS The number of hospitality insolvencies increased last month with 83 businesses in the sector failing so far this year. Total insolvencies for the year to-date are up more than a quarter on 2009 figures. Meanwhile the rate of corporate failure slowed for a third successive month, falling from a high of 151 insolvencies in February to 112 last month, according to new statistics published by InsolvencyJournal. ie.

The majority of women prefer to let their men do the driving when abroad on holidays, according to new AA research. Over 70% of men drive ‘most or all of the time’ while on a foreign holiday, only 17% of women did so while a lowly 9% of respondents said that they shared the driving equally.

Peter Mulligan Golf Outing

Over 60 golfers came out to play in the second Peter Mulligan Memorial Golf Outing, sponsored by wine distributors Febvre and Company, in Ballyliffin Golf Club, Inishowen, Co Donegal. The four ball team event, initiated by Peter Mulligan and carried on by his wife Christine, was won by a team representing Ballyliffin Golf Club.

Ireland Targets GB Film Buffs

A novel promotion targeting film buffs around Great Britain kicked off earlier this month in a bid to encourage more people to visit Ireland for their holiday. Some of Ireland’s classic films, including Ondine with Colin Farrell, and Ryan’s Daughter, by David Lean, will be used to entice British film fans to visit Ireland. Tourism Ireland has teamed up with the DVD subscription company, Lovefilm, for a promotion that celebrates Irish film. ‘With 1.2 million subscriber households on its books and about 4.5 million visitors to the Lovefilm website each month, this promotion is a great way for us to reach a huge audience of potential holidaymakers,’ stated Tourism Ireland.

5Wilson Hartnell Public Relations (WHPR) was the big winner at the 2010 Awards for Excellence in Public Relations, taking home the ‘Supreme Award’ for its work for Diageo Ireland on the Guinness 250 celebrations in 2009. Pictured are the winning team (l-r) John Burns, marketing manager, Guinness; Pamela Selby, marketing manager, Guinness; Shona O’Neill, global brand communications, Diageo; Ruth Gleeson, WHPR; Sharon Murphy, WHPR and Killian Burns, WHPR.

5(left) Peter O’Brien, Diageo Ireland, pictured with Diageo Access Scholarship awardees Sarah Corcoran and Abdul Ali Hassan. Diageo is investing e20,000 in scholarships to assist 10 high potential students from disadvantaged areas. 2010 is the 20th Anniversary of the Access Programme at DCU, the largest of its kind in Ireland.

Hog Root Competition

Hog root drink, Schwartzhog, intends to fly four lucky competition winners to Berlin for a weekend of partying and fun. Celebrating its success on the Irish market, Schwartzhog is looking for photos, videos and even tweets that ‘sum up those unexpected great nights that go on and on’. To enter the competition readers can simply become a fan of Schwartzhog on Facebook or follow the liqueur on Twitter. The competition is looking for entries that are ‘creative, clever and clean’. The competition closes on 17 September and all photos will be judged by leading fashion photographer, Lili Forberg, Le Cool Dublin editor, Ciaran Walsh, and drag star Davina Devine.

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NEWS

Drinks Industry Essential To Sports The drinks industry has welcomed recognition of the major role the sector plays in supporting and helping the development of Irish sport. According to the new Government report by the working group on ‘Sports Sponsorship by the Alcohol Industry’, sport in Ireland would be in serious jeopardy without the lucrative sponsorship of drinks companies. The working group found that any move to ban drinks sponsorship of sporting events would remove millions of vital sports funding and lead to a diminishment of sporting events each year. Warning against any move to ban alcohol sponsorship, the Department of Tourism and Sport states that ‘nonintentional outcomes may be achieved if disproportionate and hurried decisions are made on the phasing out of alcohol sponsorship’. Director of the Alcohol Beverage Federation of Ireland (ABFI), Rosemary Garth, says the report recognises both the scale and the scope of the industry’s contribution to Irish sporting life, and that in the absence of the drinks sector very few other sectors would be able to replace the financial contribution that the A Publican has told the High Court it is not her responsibility to say how much a person should drink before driving. Concepta Kelly was giving evidence in a case in which it is alleged she and her husband served too much alcohol to an elderly customer who was killed in a car accident shortly after leaving their premises in March 2005. ‘I am not the Garda Síochána, it is up to the person themselves as to how much they should drink,’ stated Ms Kelly, co-proprietor with her husband, Seamus Kelly of the Diamond Bar in Tullaghan, Co Leitrim. She was being crossexamined in proceedings in which the court is being asked to make the Kellys partly liable for a compensation payout by the estate of John Connolly, who drove on the wrong side of the road and collided with an oncoming vehicle, killing himself and a woman

drinks industry makes. Ms Gareth points out that while the working group was initially established to review a possible phasing out of alcohol’s sponsorship of sporting events, ‘it immediately became apparent to the working group that such a prospect would be potentially ruinous for sporting organisations throughout the country. ‘The Drinks Industry provides vital financial support for both Ireland’s flagship sporting teams and events – such as the Guinness Autumn rugby internationals, or the Hennessy Gold Cup – right down to the local pub sponsoring the parish GAA team.’ The report cites the views given by the IRFU and FAI who stated that ‘their sporting organisations or structures would not exist without the current support from the alcohol industry’. Ms Garth points out that ‘there is absolutely no evidence that responsible alcohol sponsorship leads to alcohol misuse. Removing our industry’s crucial financial support for sport in Ireland would simply punish the average fan or the amateur sportsman who would be left with fewer events to attend, teams to play with, or facilities to enjoy.’

passenger in the other car. Anne McSorley, Antrim Road, Belfast, was the deceased passenger and was being driven by her mother Mary Flanagan when their car was hit by Mr Connolly (79), Kinlough, Leitrim, on the Sligo/Bundoran road on 31 March, 2005. Mr Connolly had been drinking in the Diamond from 11.30am that day and got into his car to drive to his home two miles away at about 3.30pm. The accident occurred about 4pm. Blood tests showed he was three times over the legal limit for driving. Ms Flanagan, Oakland Road, Omagh, Co Tyrone, who was herself injured in the accident, later sued the estate of Mr Connolly, alleging the collision was caused by the negligence and breach of duty of care of Mr Connolly. Liability was admitted and that case was settled for e275,000. The estate of Mr Connolly then brought what the court

5Kildare student Shane Lynn, from Celbridge, Co Kildare, with Captain Morgan and his fellow Maynooth College PhD students, who travelled to South Africa as part of the ‘Captain’s Cup’ competition.

5Fashion celebrity, Caprice, with Orlaith Fortune, marketing manager, Bulmers Light, at the announcement that Bulmers Light will sponsor Style Wars on TV3. The show will see 10 contestants compete in fashion-based challenges that will result in weekly eliminations.

was told were ‘groundbreaking’ proceedings seeking indemnity or contribution by the Kellys against that award. The Kellys have denied any liability and claim this is an attempt to ‘blame somebody else’ for the accident that was Mr Connolly’s fault. It is alleged the publicans acted negligently and in breach of duty of care in serving alcohol to Mr Connolly prior to the collision when, it is claimed, they knew or ought to have known he would drive on a public road. Under cross-examination yesterday by Edward Walsh SC, for the Connolly estate, Ms Kelly said she served Mr Connolly four or five pints of beer before her husband took over from her in the afternoon. She did not know Mr Connolly had got into his car after leaving the pub because she was not on duty when he left. She said she had always considered Mr Connolly an

‘honourable’ man who would not get behind the wheel of a car ‘if he thought he had too much’. Asked if she thought she should caution a customer about drinking and driving, she said that was up to the person themselves, she was ‘not the Garda Síochána’. However, if a person was ‘staggering out the door’, she would advise them to get a taxi. Ms Kelly, who is a member of the Vintners’ Federation of Ireland, said she did not follow the Road Safety Authority’s advertisement campaigns about drink-driving and did not feel it was for her to tell people how much to drink. ‘It is up to the individual themselves to know their own body. There are people who can drink and drive with three or four pints and people who cannot drive with one,’ she said. Mr Justice Kevin Feeney adjourned the matter until next month.

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NEWS

William Grant Pledges C&C Spirits Commitment Independent Scottish distiller, William Grant & Sons, has pledged its commitment to newly acquired C&C spirits division promising to invest in the Clonmel distillation facility and grow the business. William Grant & Sons became the official owner of Tullamore Dew Irish Whiskey, Carolans, Frangelico and Irish Mist, earlier this month following completion of its purchase of C&C’s former spirits and liqueurs business. The deal, worth e300 million, sees 63 former C&C employees join William Grants, including 42 staff from Clonmel and 15 from Dublin. Tullamore Dew, which at 600,000 cases is the world’s second largest Irish whiskey brand, will become William Grant & Sons’ sixth core brand in a portfolio that includes Glenfiddich and The Balvenie Single Malt Scotch Whiskies, Grant’s Scotch

‘Everything To Play For,’ Says Tourism Chief

Whisky, Hendrick’s Gin and Sailor Jerry spiced rum. Speaking from the company’s production facility in Clonmel, Co Tipperary, William Grant & Sons’ chief executive, Stella David, said the purchase was a ‘historic day for William Grant & Sons’ that will provide a valuable opportunity to enter the dynamic Irish whiskey category. ‘We shall invest significantly in the Irish operations and are committed to building a strong business in Ireland and to maintaining and developing current operations here in Clonmel. We look forward to working with the team in Ireland to ensure a successful integration of the two businesses. ‘One of our key strengths is the ability to nurture brands so we are excited about the future of these brands and are very confident that we can maximise their potential,’ she said.

‘Over 60% of overseas holidaymakers come between May and September so there is still everything to play for, for this year,’ stated Niall Gibbons, chief executive of Tourism Ireland last month. Commenting in response to CSO numbers, which revealed that, apart from the ash cloud, air transport to the Republic of Ireland dropped 18% during the winter compared to the same period the previous year as airlines reduced departures and frequency. ‘The lag effect of the world recession on consumer spending is certainly impacting on visitor numbers to Ireland,’ stated Mr Gibbons who pointed out that ‘our campaigns are highlighting the great value on offer as well as

compelling reasons to choose Ireland over the 200 other destinations all competing for business. The message from Tourism Ireland is that there has never been a better time to visit the island of Ireland.’ Icelandic volcanologist Magnus Gudmundsson brought welcome relief to tourism parties across Europe earlier this month when he announced that activity had stopped at the Eyjafjallajokull volcano. Heat camera footage taken over the last number of days indicates that the temperature at the crater has fallen to 100C and geophysicists are continuing to monitor its behaviour. The volcano must be inactive for 21 days before it can be officially labelled inactive.

MONAGHAN BROS

KNOCKNAKILL, MAYO ABBEY CLAREMORRIS, CO.MAYO CHECK OUT OUR WEBSITE 5Coping with success: ‘Bodo’ from Suite 54 in Blackrock, Co Dublin (centre)

after being named winner of the 2010 Bacardi Flair Finals. A total of 15 bartenders representing venues throughout the country battled it out to be crowned Bacardi Flair Champion 2010. Billy, aka ‘Bodo’, performed a five-minute routine that included stalls, taps and two bottles of Bacardi, before finishing with the service of three Bacardi Cuba Libras – seeing him claim the Bacardi Flair Finals perpetual crystal trophy, a bottle of Bacardi Superior 1909 limited edition and the title of Bacardi Flair Finals 2010 Champion.

CATEX 2011 Open For Business Foodservice event CATEX returns to the RDS Simmonscourt, Dublin 4, from 8 – 10 February 2011. Home to world-class competitions, culinary food demonstrations, industry expert speakers and hundreds of exhibitors from across the total foodservice sector, the 2011 show will offer ‘a new look and fresher approach’, say the event’s organisers. Highlights will include new product awards, Panel of Chefs’ Restaurant of Nations, Mixologist of the Year, Irish Barista Championship and a diverse number of expert chef demonstrations.

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NEWS

Receiver Sells Tweedy Premises

SHORTS France Wine Goes Uniform

‘French wine will soon be like Coca-Cola,’ boasted a senior French wine official recently, adding that universal wine production methods are helping to ensure consistent quality, which will retain consumer loyalty by offering a constant taste – an approach to wine production pioneered by Australia.

Former Tweedy Group premises in Waterford, Ruby’s Nightclub and Lounge, The Woodman Bar, Muldoon’s Pub and Oxygen Nightclub have been sold to Carlow publicans the McLaughlins – owners of Dinn Rí Bar. The sale price is reported as being in the region of e4 million, well below the e5-e6.5 million the premises was valued at last year. The sale was carried out by Bank of Ireland receiver Simon Coyle who was appointed when the High Court rejected a rescue deal put forward by the Tweedy family last year. Bob Tweedy operated two other Waterford night spots, Ten/Electric Avenue and Masons. Another receiver appointed to Masons decided to seek a tenant rather than sell. Mr Tweedy blamed the economic downturn. It was reported that the group had debts of up to e10 million.

5Performing at the national final of the VFI Stars of Our Bars: Kilkenny’s Shona Lanigan of The Kilford Arms.

Star Of Kilkenny Bar Shines

5(l-r) Maurice Bergin, director, Green Hospitality Awards and Andrew

Henning, general manager, Westin Hotel, with Dympna McClinchy, head of the green team at the Westin Hotel Dublin which was one of two hotels in Ireland – along with the Radisson Blu Hotel Dublin Airport – to be awarded Platinum, the highest award attainable from the Green Hospitality Awards Programme for Environmental Management.

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Shona Lanigan from The Kilford Arms, Kilkenny, was named the VFI ‘Stars of Our Bars Winner 2010’, beating 11 other acts to take the national title. The VFI Stars of Our Bars National Final, in association with Smithwick’s, took place at the Hazel Hotel in Monasterevin, Co Kildare. Shona was awarded e7,500 after giving two show stopping performances with a rendition of ‘Son of a Preacher’ and a showstealing Whitney Houston-esque rendition of ‘I Have Nothing’. The results were a clean sweep for Leinster as ‘The Nooks’, representing PJ O’Hare’s Anchor Bar, Carlingford, Co Louth came second to claim e3,000 while Veronica Moran, representing Nally’s Pub, Ballymahon, Co Longford, won third palce and e1,500.

Jameson Graduate Award

Irish Distillers Pernod Ricard has been awarded Best Student Marketing Campaign for the Jameson Graduate Recruitment Campaign at the Graduate Recruitment Awards 2010. The Jameson campaign, ‘The Vital Ingredient’, was recognised for achieving its stated objectives in the marketing and promotional campaign to students and graduates and for displaying innovation and creativity in the process. The programme offers a 13 month placement where graduates have the opportunity to work on the Jameson brand in an international market.

UK Budget Not A ‘Let Off’ The UK Government’s emergency budget, that led to a VAT hike of 20% but no new taxes on alcohol and a decrease of 10% on cider duty, is not a ‘let off’ for the UK drinks industry, said Chancellor George Osbourne. While UK publicans have welcomed the cider duty decrease, the hike in the VAT rate, which takes effect on 4 January 2011, will add between six and 10 pence to the pint in a pub. British publicans are saying it will lead to an increase in pub closures. At home Rosemary Garth of the Alcohol Beverage Federation of Ireland (ABFI) says the VAT increase in the UK ‘will make little difference to the rate of cross border purchasing of alcohol in the short term’. Stating that the ‘extremely welcome decision’ by the Irish Government to reduce excise by 20% in last December’s Budget has ‘undoubtedly reduced prices and encouraged Southern consumers to buy their alcohol locally, thus providing a wider stimulus to the economy, [never the less] our high levels of alcohol taxation remain a major competitive threat for the Irish drinks industry and the wider economy’.

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The Finalists Ryan’s Bar, Navan, Co Meath

Local Local Bar Bar Award Award

Eden House, Rathfarnham, Dublin 14

Sponsored by

The Vevay Inn, Bray, Co Wicklow Skehans, Thurles, Co Tipperary South County Bar & Café, Douglas, Cork Bakers Corner, Dun Laoghaire, Co Dublin

Exclusive Full ReportX

The Winner

FIR timSeT WiN Over 300 members of the bar trade attended the gala Licensing WorldNER

Ryan’s Bar

Bar of the Year Awards 2010 in the Four Seasons Hotel, Dublin. In

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the following pages we profile each winning bar, list all category finalists and

The ‘local’ is the cornerstone reveal why each stands at the pinnacle of the bar trade and each hold a special place in the hearts of customers and the communities they serve. As a destination the local is where Irish society gathers to celebrate and socialise and is, without doubt, the birthplace of Irish ‘craic’. The Molson Coors Local Bar Award is always a hugely popular and competitive category and continuously attracts a huge number of entries, demonstrating the importance of the category to the trade. ‘Food is a very important This year’s winner, Ryan’s part of our business, we make Bar in Navan, Co Meath, was everything from order and our chosen for its combination customers know that our food of convivial surroundings, is homemade quality food.’ excellent homemade From a breakfast menu in food, consistent character, the morning – offering delicious exceptional cleanliness and scones baked daily – to a warm welcome. lunchtime menu based around Well known and a favourite sandwiches, wraps and rolls of Navan residents, proprietor filled with quality, homemade Michael Ryan points out that ingredients – to cocktails and, the bar has received an ‘a of course, not forgetting Ryan’s great influx of congratulations exceptional pints, this is a from local customers’ and true local that caters to many he even through a night of different customer types. celebration that was a great hit. ‘As a local it’s important The family run premises, that we appeal to everyone, that has been operated by from pensioners to younger Michael and his wife Nancy for customers in their 20s, from 10 years, was renovated over business people having two years ago and Michael morning meetings over a cup and all his staff operate a strict of coffee to ladies who lunch routine of cleaning to ensure or sporting fans – we get them customers receive the best all and offer the same level of possible standards of care, quality service to all.’ quality and service. Michael says he would like

of the trade in Ireland today.

(l-r) Publicans Michael and Nancy Ryan with Damien Clarke, general manager of Ryan’s Bar, accept the Molson Coors Local Bar Award from Seamus Daly, marketing manager with Molson Coors.

to dedicate winning the Molson Coors Local Bar Award to the great work accomplished daily by all his staff, ‘people who are so essential in running a successful bar’. He also pays tribute to his manager Damien Clarke show has ‘a huge input into how we operate’ and to wishes to thank all his regular clientele.

Diary Note: Details of the Licensing World Bar Awards 2011 and how to enter will be announced in February 2011 and online at www.licensingworld.ie

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Bar of the Year Sponsored by

The Winner

The Elm Tree An exuberant Derek Walshe returned to the stage along with his wife Lorraine to claim the overall title of Licensing World Bar of the Year 2010 for his east Cork premises, The Elm Tree, at this year’s Bar Awards. Earlier in the night Derek and Lorraine had joyously accepted the Campari Style Award from Brinkman Beverages managing director, John Ralph. Now, as they stood on stage for their second time and received a standing ovation from over 300 members of the bar trade and leading representatives of the drinks industry, Derek and Lorraine were overcome by the emotion of the occasion. Introducing the Licensing World Bar of the Year, Nigel Tynan, editor of Licensing World and chairman of the Bar Awards, gave a glowing review of The Elm Tree and drew attention to Derek and Lorraine’s ‘vision and commitment to the trade’ and their ‘creation of an excellent contemporary premises that incorporates the highest standards in service and treats every customer with an exceptional level of professionalism’. Accepting the overall title, Derek Walshe said he wished to thank all his staff for their great effort in achieving the national title and, most of all, his loving wife, Lorraine. ‘We have always felt that through hard work and customer focus we could deliver a unique on trade premises that would successfully

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appeal to modern customers. This is a very unexpected and also a very lovely day for us.’ Situated just 10 kilometres east of Cork in Glounthaune, just off the main Cork to Midleton road, The Elm Tree has been in operation since 1947 when it was originally opened as a Beamish tied house. A positive contributor to its local community, The Elm Tree was officially re-opened earlier this year after the completion of an extensive, two stage redevelopment initiative. Purchased by Derek Walshe in 2001 along with two investors – who he has since bought out – today The Elm Tree is a landmark premises in Cork that appeals to a wide customer base from its local hinterland but also from further afield. ‘We’ve built a strong base of regulars because we offer a well

5(l-r) Lorraine and Derek Walshe accept the Licensing World Bar of the Year Award from Nigel Tynan. 4Derek gave an emotional speech thanking his staff members and his wife Lorraine for her continuing love and support.

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Bar of the Year sized bar that is comfortable and easy to visit,’ explains Derek. As part of his redevelopment of the premises he pinpointed certain areas that are essential to a thriving modern bar. These include comfortable and quality furnishings, a large and accessible car park – The Elm Tree features an adjoining carpark with 150 spaces – and a strong food operation. Indeed, such is the success and the customer pulling power of The Elm Tree that on Sunday it regularly caters to over 1200 guests. ‘We’ve built food into a major component of the business by focusing on delivering quality produce at the right price, professionally presented and served.’ As such, Derek points out that a successful food operation is increasingly

vital to publicans and can account for up to 80% of weekly trade. ‘But we’re still a pub and drink is vital – luckily we have strong drink sales,’ he says. While the main floor space of The Elm Tree is split between its back and front lounges, the bar also incorporates the Bank Lounge, a private function area that offers the ability to host a variety of different events, from family and special occasions to charity fundraisers, corporate, themed and fashion events ‘Again it is a matter of being all things to all people, you have to spread your net as wide as possible – the days of just being “a pub” are over. At The Elm Tree we try to appeal to all types of customers, we provide a well situated bar with the space and the ability to cater to every requirement, whether that’s a pint drinker, a tourist, a hungry customer or someone looking to host a special event, we’ve hosted everything from weddings to christenings to major

‘We have always felt that through hard work and customer focus we could deliver a unique on trade premises that would successfully appeal to modern customers. This is a very unexpected and also a very lovely day for us.’ corporate gigs. The business is there – if you have a venue that can attract it.’ Earlier this year The Elm Tree partnered with Brown Thomas to host a number of fashion occasions over the coming three years. The first, ‘an evening of fashion’, held in April with Rosanna Davison as MC, was a sell-out success. ‘Throughout the trade, publicans have realised that it’s up to us to innovate and offer customer events of the highest quality – true reasons to come to the pub. This is a growing element of our business and we’re looking forward to more attractions in the coming months,’ says Derek. The Elm Tree’s beer garden was cited by the judges of the awards as a joy to behold. The area features over e100,000 worth of timber in a purpose built awning

and patio area – ‘when the sun finally shines customers come from far and wide to enjoy our beer garden, we host barbecues and corporate nights and try to deliver the wow-factor. I think it is increasingly important that publicans have an attractive exterior environment for socialising – it’s might only be used for five months of the year, but for those months it’s what people want. If you don’t have it you’re losing out on business.’ Employing 73 staff members, 66 full time and 7 part time, The Elm Tree is a vital economic component of its community. As such Derek says this award is ‘very much down to the great people on The Elm Tree team and I’m very proud of all my staff’. He points out that ‘we work hard for every single customer, we work to ensure every customer that leaves here will return. You must never take a single customer for granted, thankfully the result of all this effort is that our sales are up on last year and we’re proud to be the Licensing World Bar of the Year for 2010 and the Campari Style Bar winner.’

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‘The Licensing World Bar Awards are an all-Ireland awards programme dedicated to highlighting excellence within the licensed trade. Winning a Bar Award informs customers that your premises rates amongst the best bars in the country and communicates that, as a publican, you are dedicated to service, staff training, ambience, the best in food and drink and provide an excellent customer focused destination,’ explains Nigel Tynan, editor of Licensing World and Bar Awards chairman. Don’t miss your opportunity to enter the Licensing World Bar Awards 2011 – look out for entry details in the February 2011 issue of Licensing World.

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Local Local Bar Bar Award Award

The Finalists •Ryan’s Bar, Navan, Co Meath •Eden House, Rathfarnham, Dublin 14

Sponsored by

•The Vevay Inn, Bray, Co Wicklow •Skehans, Thurles, Co Tipperary •South County Bar & Café, Douglas, Cork •Bakers Corner, Dun Laoghaire, Co Dublin

The Winner

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Ryan’s Bar The ‘local’ is the cornerstone of the bar trade and each holds a special place in the hearts of customers and the communities they serve. As a destination the local is where Irish society gathers to celebrate and socialise and is, without doubt, the birthplace of Irish ‘craic’. The Molson Coors Local Bar Award is a hugely popular and competitive category that continuously attracts a huge number of entries, demonstrating the importance of this award to the trade. This year’s winner, Ryan’s Bar in Navan, Co Meath, was chosen for its combination of convivial surroundings, excellent homemade food, consistent character, exceptional cleanliness and warm welcome. Well-known and a favourite of Navan residents, proprietor Michael Ryan points out that the bar has received ‘a great influx of congratulations from local customers’ and he even hosted a night of celebration that was a great hit. The family-run premises, which has been operated by Michael and his wife Nancy for 10 years, was renovated over two years ago and Michael and all his staff operate a strict routine of cleaning and training to ensure customers receive the best possible standards of care, quality and service. ‘Food is a very important part of our business, we make

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3(l-r) Publicans Michael and Nancy Ryan with Damien Clarke, general manager of Ryan’s Bar, accept the Molson Coors Local Bar Award from Seamus Daly, marketing manager with Molson Coors. everything to order and our customers know that our food is homemade and of the highest quality.’ From a breakfast menu in the morning – offering delicious scones baked daily – to a lunchtime menu based around sandwiches, wraps and rolls filled with quality, homemade ingredients – to cocktails and, of course, not forgetting Ryan’s exceptional pints, this is a true local that caters to many different customer types. ‘As a local it’s important that we appeal to everyone, from pensioners to younger customers in their 20s, from business people having morning meetings over a cup of coffee to ladies who lunch or sporting fans – we get them all and offer the same level of quality service to all.’ Michael says he would like to dedicate winning the Molson

Coors Local Bar Award to the great work accomplished daily by all his staff, ‘people who are so essential in running a successful bar’. He also pays tribute to his manager Damien Clarke who has ‘a huge input into how we operate’ and he wishes to thank all his regular clientele.

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ANOTHER WAY TO

ENJOY PERFECTION. AN EXTRAORDINARY BLEND OF PATRÓN TEQUILA AND THE PURE NATURAL ESSENCE OF THE FINEST COFFEE BEST SERVED AS A CHILLED SHOT

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The Finalists •Gilbert & Wright, Malahide, Co Dublin

Styl StyleBar e Bar Award Award Sponsored by

•Tierney’s, Clonmel, Co Tipperary •The Elm Tree, Glanmire, Co Cork •Ely HQ, Grand Canal Square, Dublin 2 •The Exchequer Bar, Exchequer St, Dublin

The Winner

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The Elm Tree Sponsored by Campari, which is distributed in Ireland by Brinkman Beverages, the Style Bar Award looks for premises of distinction and unique character and this year’s choice of finalists, and of course the overall winner, certainly delivered on that front. Emerging victorious, The Elm Tree in Glounthaune, Co Cork, dazzled our judging panel with its richly tailored décor, beautifully finished beer garden, excellent customer service and wonderfully realised premises throughout. From private parties to family occasions, business meetings and special events, The Elm Tree is a stylish premises suitable for all occasions and offers its patrons an attractive, contemporary atmosphere just 10 kilometres outside Cork city. Proprietors Derek Walshe and his wife Lorraine purchased The Elm Tree in 2001 and since 2008 have extensively redeveloped the bar, in two stages, in order to bring their vision to life. The result, explains Derek, ‘is a bar that caters to a diverse customer base, we seek to offer exception levels of service and décor – that was our focus from day one. We wanted to create more than just a

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bar – we wanted to create a high quality socialising experience.’ Customers who visit The Elm Tree are treated to a stylishly tailored, richly tiled and comfortable atmosphere inside, complemented by a magnificent beer garden with retractable apex roof, suitable for barbeques and ‘balmy summer events that go on into the evening’. The Bank Lounge, meanwhile, is a private venue for parties and family occasions, such as wedding receptions, christenings, confirmations and communions, and Derek says ‘our staff will ensure that no detail is overlooked so that every private function is successful and enjoyable.’ The front of The Elm Tree can accommodate up to 40 diners and the main area seats up to 102. Nigel Tynan, editor of Licensing World, congratulated The Elm Tree stating, ‘the bar trade is under intense economic pressure so it is great to see people, such as Derek and Lorraine Walshe, who are willing to invest in their pub business. ‘The Elm Tree is testament to the fact that the great Irish bar is very much alive and well and this bar is a credit to proprietors Derek and Lorraine. The Elm

5(l-r) Lorraine and Derek Walshe accept the Campari Style Bar Award from John Ralph, managing director of drinks distributor Brinkman Beverages.

Tree’s success is based upon providing a luxurious environment backed up by professional service, excellent food and a friendly atmosphere – all the hallmarks of a great bar experience.’

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Corona_BIG WAVE:A4-Licencing World

11/03/2010

10:32

Page 1

EXPERIENCE THE EXTRAORDINARY TEAHUPOO, TAHITI French Polynesia. An expert surfer rides one of the world’s biggest waves, known as Teahupoo.

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The Finalists

Nightcl Nightcl ubBar ub Bar Award Award

•Club V Nightclub, Virginia, Co Cavan

•Central Park Club, Upper Abbeygate St, Galway

Sponsored by

•The Wright Venue, Airside Business Park, Swords, Co Dublin •Eclectic Garden, Bray, Co Wicklow •Alchemy, Temple Bar, Dublin 2

The Winner

The Wright Venue Taking the best features from nightclubs in San Francisco, Los Angeles and Las Vegas, as well as Ibiza, The Wright Venue offers a unique club experience that begins the moment customers hit the red carpeted, boutique-styled entrance. The Wright Venue’s feature attraction is its first floor main area. The lowered dance floor – with enhanced speaker and visual effects – is flanked by evocative décor for theatrical style and overlooked by private booths that are individually styled with inspiration coming from Las Vegas, New York, Miami and Los Angeles. The Wright Venue is all about customer experience, on the penthouse sits a luxurious rooftop bar and features an expansive patio with views stretching out over Swords, Dublin Airport and beyond. On the upper gallery, meanwhile, guests can enjoy the Backstage Bar – offering a wide choice of premium beverages and the creations of resident mixologists – while the Purple Room is a self contained New York style jazz club with a focus on live acts. Proprietor Michael Wright describes his club as ‘a self contained total night-time destination in one of Ireland’s most contemporary new developments’. To ensure customers can easily find their way to The Wright Venue a fleet of buses travel from Dublin

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5 Michael Wright, owner of The Wright Venue, with Alan Clancy, group operations

manager, accepting the Corona Extra Nightclub Award from Brian McGuinness of Barry & Fitzwilliam, and James Burgess, general manager of The Wright Venue

city centre, Howth, Malahide, Balbriggan, Skerries, Lusk, Ashbourne, Castleknock, Lucan, Blacncahardstown and even further afield. Success, says Michael Wright, ‘comes from surrounding yourself with great people’. The Wright Venue employs almost 100 staff and across the Wright Group that number reaches towards 400. ‘Staff are key and are kept informed though a dedicated website of weekly meetings, we also host 10 staff parties throughout the year where all bond. We see all our staff as ambassadors for what we do here so it’s vital that they are informed and feel part of the team.’ Adding that both himself and everyone at The Wright Venue is

honoured to accept the Corona Extra Nightclub Award, Michael adds that ‘we knew that we were doing something right with the 5000 and more guests who choose to come and party with us each weekend but it’s always great to get recognition from our industry peers. Our experience is to provide a warm welcome at the door, great bar service, stunning club features to excellent music and visuals and, at all times, an overwhelming sense of being not just on a good night but a great night out.’ Committed not just to hosting events, but to exceeding customer expectations, Michael points out that ‘we constantly strive to offer something more to customers, so even on a “regular

night” at The Wright Venue we’ll have angle grinders, trapeze acts, interactive entertainers and guest DJs. Then on a regular basis we have superstar DJs like Grammy Award winners Dirty Vegas, Leeroy from the Prodigy and Roger Sanchez. On any given night someone like the Fuel Girls – eight fire breathing rock chicks – will take over the bar area and the Purple Room will have a full blown Kylie stage show while Penthouse members will have their own guest DJ and new cocktail samples – we deliver the full blown Wright Venue experience every night we’re open.’

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The Finalists • Iveagh Bar, Ashling Hotel, Parkgate St, Dublin 8

Hotel HotelBar Bar Award Award Sponsored by

• Sure Bar, Radisson Blu Royal, Golden Lane, Dublin 8 • Preachers Pub, Temple Gate Hotel, Ennis, Co Clare • The Mint Bar, Westin Hotel, Westmoreland St, Dublin 2 • Crystal Bar, Beacon Hotel, Sandyford, Dublin 18 • Blue Haven Hotel, Kinsale, Co Cork • No 27, Shelbourne Hotel, St Stephen’s Green, Dublin 2

The Winner

The Mint Bar A delighted Karl Byrne, manager of The Mint Bar, Westmoreland Street, Dublin 2, collected the Edward Dillon Hotel Bar Award after winning what was termed an ‘incredibly competitive category’. Part of the 5 star Westin Hotel Group, The Mint Bar was named a worthy winner and a ‘must see hotel bar that successfully appeals to visitors to the Capital but is also a favourite among Dublin residents’. Underground due to its former incarnation as a bank vault, The Mint Bar offers five star luxury amid stylish dĂŠcor and is backed by excellent service from its dedicated team. At the same time, however, The Mint Bar prides itself on offering a fun and relaxed atmosphere and as a result caters to a diverse customer base. Led by manager Karl Byrne, The Mint Bar continuously seeks to innovate and find new and exciting ways of interacting with its customer base. The Mint’s Facebook page is incredibly popular with friends, both at home and internationally, and The Mint offers an exciting choice of entertainment nights and live performances from leading music acts. A firm favourite in the city is ‘Bank on Thursdays’ where

service and top quality food and drinks’. The Mint Bar has a small team, ‘along with myself there are only five full-time bartenders and two part-time. We all enjoy working as part of a team to ensure that our customers get the best from The Mint Bar.’ Customers are key to success, says Karl, pointing out that ‘we are completely customer focused – in addition to comment cards we also monitor customer reviews on 5 (right) Andy O’Hara, commercial director of Edward Dillon & Co, presents the Edward Dillon Hotel Bar Award to Karl Byrne, manager of The Mint Bar, and Gillian Boyle.

customers are offered the opportunity to kick-start the weekend ‘Mint Style’ with live music and a choice of ‘Tax Free’ wines and sharing plates from 5pm. The always popular ‘Salsa Fever’ arrives each Friday night – The Mint Bar’s fashionable salsa dance club with rhythms playing until 2.30am. Customers can even enjoy a specially designed Mojito menu with 10 interpretations of the Cuban classic. Widely recognised as a leading cocktail destination, staff at The Mint Bar name themselves connoisseurs of cocktails – remember this

is the home of ‘The Minted’, Ireland’s most expensive cocktail. Karl Byrne says he is delighted with the win, especially for his team, ‘who work hard in delivering great

various websites and have an active and engaging profile on Facebook, all of which gives us valuable feedback and insight into what our customers are looking

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The Finalists •Le Chateau, St Patrick Street, Cork

CityCityBar Bar Award Award

•The Flowing Tide, Lr Abbey Street, Dublin 1

Sponsored by

•Winters Bar, Dundrum Town Centre, Dublin 14 •The Gin Palace, Middle Abbey St, Dublin 1 •Solas Bar, Wexford Street, Dublin 2 •Kehoe’s, St Anne St, Dublin 2

The Winner

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Solas Bar A vibrant and busy premises, Solas Bar portrays a modern vibe and proprietor Bernard Molloy has established Solas Bar as one of Dublin city’s most popular premises. Located on Dublin’s Wexford Street, just a short stroll from Grafton Street, Solas Bar caters to multiple markets, from early morning to late at night, and is a favourite with a diverse customer base. Indeed, such is the success of Solas Bar that it has received international coverage from The New York Times, which listed Solas Bar as a must-visit destination when spending 36 Hours In Dublin: ‘Although the culinary scene in Dublin is becoming more varied, its traditional choice of two extremes — standard pub grub and overpriced French cuisine — can be tiring. Solas, which means ‘light’ in Gaelic, is an enlightening alternative. An artsy and media clientele gather downstairs at the 22foot-long stainless-steel bar with red-cushion stools. The new second-floor bar is filled with light from the adjoining roof terrace. This nonchalantly hip establishment boasts a 40-plus list of world beers and a Mediterranean menu with an antipasto salad with Serrano ham and chorizo which will leave you wondering whether your flight detoured to Madrid or Rome.’

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‘We continuously evaluate what we’re offering our customers, we change our food and drinks menus to suit the seasons and engage with our customers on a personal level. This is a tough business and running a successful bar takes continuous effort – but that’s how you win awards.’ Bernard wishes to compliment all his staff for their continuous effort in achieving

(l-r) Bernard Molloy accepts the Bulmers Original Irish Cider City Bar Award from Brian Magennis, on trade manager of Bulmers, with Una Molloy.

Bernard Molloy says that ‘good luck comes to those who work hard for it’. With a full in-house training programme Bernard is focused on ‘offering the very best in all aspects of service, from cocktail making to how staff greet every customer’. Bernard explains that ‘Dublin city trade is a very competitive market, but if you’re on top of your game then the business is there’. Employing 47 staff members, between full and part time, Bernard explains that ‘great staff are your link to your customers and as

such they need the right tools to do their job – training is essential. Modern customers expect a great atmosphere in comfortable surroundings, backed-up by a high level of customer service – so that’s what we provide.’ Bernard says that his food business is growing each month and Solas Bar is one of Dublin city’s top corporate destinations – another area of business growth.

the Bulmers Original Irish Cider City Bar Award and also thank the trade for the many well wishes he has received. ‘There is a lot of goodwill about the Bar Awards and in our minds it truly is the trade’s number one awards programme. This is always a very competitive event – we were delighted to be among the chosen finalists, actually winning has given us a fantastic lift.’

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The National Apprenticeship Programme in Professional Cookery (NAP) Provide Professional Opportunities for Employees through Enhanced Culinary Skills and Increased Productivity - All in one day a week! Fulltime education is not always an option for those hoping to improve their skills or for those starting out. The National Apprenticeship Programme in Professional Cookery (NAP) is aimed at those wishing to improve their culinary skills while working full-time. The programme is a day release programme where students attend college once a week combined with on-the-job training in a professional kitchen over a 3 year period. It is available in seven Institutes of Technology around the country. Graduates of the programme will be awarded a FETAC level 6 Advanced Certificate in Professional Cookery. The NAP programme requires a high level of commitment from both employers and students, but the benefits that can accrue to you and your business are very attractive.

Benefits for you the Employer Improved business performance due to highly skilled culinary staff Increased levels of return through greater staff commitment to the business Enhanced image for you as an Employer of choice Tuition and capitation fees paid by Failte Ireland

NAP COLLEGES Athlone Institute of Technology Dublin Institute of Technology Cork Institute of Technology Crumlin College of Further Education Galway Mayo Institute of Technology Letterkenny Institute of Technology Waterford Institute of Technology

Benefits for your Employees Gain an internationally recognised qualification – FETAC Level 6 in Professional Cookery Continue to earn while you learn with an employer of your choice Enrich your job immediately as you acquire more skills and secure a better future within the industry Access to state-of-the-art training facilities in Institutes of Technology nationwide Apply to the College of your choice For more information and application forms see www.failteireland.ie or call 1850 256 256

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The Finalists •Fitzpaticks, Jenkinstown, Co Louth

Tourist TouristBar BarAward Award Sponsored by

•The Sheebeen Pub, Westport, Co Mayo •Crotty’s Pub, Kilrush, Co Clare •Larkins Bar, Garrykennedy Co Tipperary •The Bulman Bar, Kinsale, Co Cork •Mickey Finn’s Pub, Redcross, Co Wicklow

The Winner

The Bulman Bar

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3(l-r) Publican Mary O’Sullivan, owner of The Bulman Bar, accepts the Fáilte Ireland Tourist Bar Award from Dr Tony Lenehan, head of industry standards & quality at Fáilte Ireland, with Irene Heffernan from The Bulman.

Steeped in local heritage and tradition, The Bulman Bar first opened in 1901 and ever since has been an integral socialising destination for the people of Kinsale and Summercove. Uniquely located just 10 metres from the Atlantic Ocean, The Bulman Bar commands spectacular views of Kinsale Harbour and nearby Charles Fort and is serviced by the ever popular Kinsale Road Train, a guided tour which runs throughout the day from Kinsale. Over the last century The Bulman Bar has built itself an excellent reputation both at home and abroad and is a true source of the great Irish welcome. Current owners Pierce and Mary O’Sullivan work diligently to ensure The Bulman Bar stands at the forefront of hospitality in Ireland, offering customers the best of food, atmosphere and entertainment. Food is a major consideration of all tourists – recent surveys have found that over 60% of tourists use

bars as their main eating destination – and The Bulman Bar, with its award winning Toddy’s Restaurant upstairs, will not disappoint. On the menu you will find homemade seafood chowder, The Bulman Burger, made from 100% local beef, half grilled lobsters (when in season) and Oyster Haven Mussels. But no visit to The Bulman Bar is truly complete without sampling The Bulman’s own fish and chips recipe that uses fresh fish delivered daily – a treat not to be missed. Mary O’Sullivan says the tourist season has picked up after a tough 2009. ‘Value is very important to all our tourists, especially our American visitors. We’ve seen a notably increase in tourist numbers this year and the season is very much in full swing.’ Mary points out that June ended 25% up on last year and hopes for similar growth for the rest of the season. ‘We’re delighted to receive the Fáilte Ireland Tourist Bar Award and the national recognition it brings.’

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The Finalists

Cocktail CocktailBar Bar Award Award

• Venu Brasserie & Bar, Anne’s Lane, Dublin 2

• The Leopardstown Inn, Brewery Road, Stillorgan, Co Dublin

Sponsored by

• The Long Island Bar, Washington St, Cork • Koh Cocktail Lounge, Millennium Walkway, Dublin 1

The Winner

Venu Brasserie & Bar

Venu Brasserie & Bar has returned to the highest echelon of the cocktail circuit with bar manager Gareth Lambe and his team of professional barmen, reclaiming their status as Ireland’s number one cocktail bar. Winner in 2008 and again a finalist last year, Venu Brasserie & Bar returned to the centre stage at the awards as a delighted Gareth Lambe

accepted the Bols Cocktail Bar Award. Located off Grafton Street, on Anne’s Lane, Venu Brasserie & Bar opened in 2006 and has been wowing Dublin patrons and visitors to the Capital ever since with its stylish décor, firstclass customer service and, of course, imaginative and at times extraordinary cocktails. This busy bar will mix, shake and serve 900 or more cocktails at the weekend and on an average Saturday night ‘between myself and my trainee Lee we could do 400 cocktails between the hours of 7.30pm and 11.30pm, its pretty full on but I’d say its great fun to watch’, explains Gareth Lambe. A perfectly realised cocktail is the order of the day at Venu and all cocktails are made to order from fresh ingredients and using premium spirits. Gareth Lambe explains: ‘I could go on about the importance of ice quality, fresh ingredients and top shelf spirits, but a bar is only ever as good as the bartenders that stand behind them, although the support of your employer is also very important to the success of a cocktail bar.’ Venu’s cocktail menu is tweaked and amended regularly to meet customer demand and changes in consumer socialising patterns. It also takes a fun approach to cocktails with a list that covers everything from

classics to perennial favourites and of course a choice of quality house specialities in between. ‘I think people want value for money, but that doesn’t mean they’re looking for a glass full of spirits with a dash of some kind of juice for e5. All bar customers have become more demanding and they won’t settle for second best, they want the full package and that means fast, efficient and friendly service that culminates in a well made and nicely dressed cocktail.’ Of course pricing is all important with cocktails and publicans regularly ask what price they should set their cocktails at. Gareth explains that ‘personally I would pay whatever the bar was asking if I knew it was going to be made properly by a professional bartender but there is absolutely no reason why the customer should have to pay over e10 for a well made cocktail. I actually put a couple of our cocktails up to e10.50 to try and steer people onto new drinks, it had the opposite effect, so I think customers still perceive that the more expensive the cocktail the better it must be, sadly, that’s not true.’ And what is Dublin’s favourite cocktail? ‘My Baby Beetroot,’ says Gareth, ‘this is a strawberry and balsamic martini that was just voted Dublin’s best cocktail by the Dubliner magazine.’ Gareth says he wishes to

5 Gareth Lambe, bar manager of Venu Brasserie & Bar, accepts the BOLS Cocktail Bar Award from Brian McGuinness, Barry & Fitzwilliam, distributor of BOLS in Ireland.

give ‘a huge thank you to my employer, Charles Guilbaud, and all of Venu’s staff past and present, suppliers and especially our loyal customers who consistently keep coming back and supporting us. Thank you all for the last four years. Hopefully we can continue to do more of the same in the future. Also, a huge thank you to the Licensing World for putting together undoubtedly the best and industry’s most sought after awards’.

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WineBar Wine Bar Award Award

The Finalists •Bar Pinxto, Temple Bar, Dublin 2 •The Cornstore, Thomas St, Limerick

Sponsored by

•The Cornstore, Cornmarket St, Cork •Ely Bar & Brasserie, IFSC, Dublin 1

The Winner

Ely Bar & Brasserie This popular bar is situated on the waterfront of Dublin’s custom house quay (chq) in the busy Irish Financial Services Centre. Located in ‘stack A’ – an 1821 cast iron warehouse that was previously used as bonded storage for tobacco and wine – wine is very much the order of the day at Ely Bar & Brasserie which is a sister premises to Ely Gastro Pub in Grand Canal Square and Ely Winebar at Ely Place. Guests of Ely Bar & Brasserie are presented with a choice of over 400 wines by the bottle and an impressive range of by-theglass options, each perfectly complemented by a menu of continental cuisine and served by well trained staff Indeed, wine writer for the Irish Independent, Paolo Tullio, has written that Ely’s wine list ‘verges on the encyclopaedic and is full of surprises, the sort of list that makes you go “ooh” and occasionally “ahh”’. The main floor of Ely Bar is light and airy and has been designed to reflect the contemporary waterfront district. As such, guests enjoy an impressive glass atrium bar and a heated waterside patio for al fresco socialising. Downstairs’ customers can enjoy the premises’ stunning vaulted wine cellars and restored vaults that facilitate a relaxed lounge area and feature two private dining rooms for private functions and wine tastings.

Proprietors Erik and Michelle Robson say that ‘from the beginning, the ethos at Ely has been simple. We want to serve good quality, simple food that works well with our wine list. We want to serve good quality wine by-the-glass as well as by the bottle and we want to offer it all at reasonable prices, in relaxed and comfortable surroundings.’ Learning what consumers want and responding to that need is vital in the modern bar business and Erik reveals that ‘people don’t always want to drink a full bottle, nor does everyone at the table necessarily want to drink the same wine.’ Ely staff are trained to talk to customers about the wines that work with the food they’re ordering, explains Michelle, ‘serving fine wines by-the-glass has never been just a sales technique at Ely. We want our customers to be able to appreciate our extensive wine list, experience new and different grape varieties and become more confident about their wine choices – all of which is made easier when they can order bythe-glass.’ Wines at Ely are categorised by region, style and cost – ‘we try to represent varietals, traditional blends and terroir. We try to anticipate trends while also offering something unusual. We update out list twice each year taking into account certain seasonal changes, such as fuller bodied reds for the winter and

crisp whites for the summer. We spend our time looking for wines that deliver quality and value between the e25 to e45 range.’ Ely runs a six week wine course in conjunction with Mitchell & Son Wine Merchants and senior staff can conduct corporate or private wine tastings upon request. The bar also runs Seasonal Heroes – a promotion run on a six to eight week cycle that reflects a season and a particular wine region. ‘Rather than specific tasting notes we ask our wine maker to give us their thoughts on their wine. We then print smart table talkers to promote these wines, including the comments from the wine makers for each of our tables.’

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5 (l-r) Ely Bar & Brasserie manager, Leo Vasileiou, accepts the Gilbey’s Of Ireland Wine Award from Terry Pennington, commercial director, Gilbey’s of Ireland.

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BarBar OffOffLicence Licence Award Award

The Finalists

•Corcoran’s Next Door, New Ross, Co Wexford

Sponsored by

•Lohan’s Off Licence, Salthill, Co Galway •Gibney’s Off Licence, Malahide, Co Dublin •Holland’s Off Licence, Bray, Co Wicklow •Dicey Reilly’s Off Licence, Ballyshannon, Co Donegal

The Winner

Gibney’s Off Licence Gibney’s Off Licence in Malahide is treasured by locals for its commitment to ‘customer experience’ and was highlighted for its well chosen choice of imported fine wines, its product originality and innovative approach to the off trade. Opened by publicans Tony and Siobhan Gibney in 1994 – ‘Tony believed publicans were missing out on a major opportunity for alcohol retail sales,’ says store owner Siobhan Gibney. While basic wine, beer and spirits was the starting point, over the years Gibney’s Off Licence has organically evolved into the award winning store it is today. Originally the off licence was named Brewers’ before trading as Cheers under the LVA initiative for a number of years. However when the Cheers scheme finally ended ‘we decided to return to our family name, we felt people identify with a name and it instils a sense of personality,’ says Siobhan. Extended in 2007, Gibney’s Off Licence is about quality service with a strong focus on customer commitment. The store differentiates itself from competitors by offering niche and fine wines from non-mainstream vineyards. However, the focus is always on quality and that covers what’s in the bottle and the experience received by customers.

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5 (l-r) Barry and Katrin Gibney accept the Off Licence Magazine Off Licence Award from Helan Martin, with Anne Moran, Gibney’s Off Licence manager.

Gibney’s also offers a wide choice of international beers, luxury spirits and some interesting and at times unusual commodities. The store’s biggest sales category is French wine and Gibney’s has garnered a strong reputation in this category. Spain is another important region, followed by South Africa, but of course, points out Siobhan, ‘we have wines from every region in the world’. Siobhan is a proponent of giving customers as much choice as possible and

on Gibneys’s meticulously clean shelves you will also discover add-on items, such as farmyard cheeses, organic and handmade chocolates, Riedel glassware, hand rolled Cuban cigars (a major success with American tourists) a host of reference books, decanters and bargain bin items. Complimentary ice is readily available and free delivery in the Malahide area for certain orders is just part of the service. Siobhan and her staff at Gibney’s have completed WSET wine diplomas and

sommelier courses. The Gibney’s Wine Course, a seven week tastings and educational curriculum, takes place several times each year and this popular event covers both Old and New World regions and even brings in more unorthodox wines, port, sherry and Champagnes. ‘I always think of Gibney’s as a work in progress, every year we have to work harder to maintain our success, but this remains a vibrant industry and we’re very proud of our success here,’ says Siobhan.

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The Finalists

Bar Food Bar Food Award Award

•The Poachers Inn, Bandon, Co Cork

Sponsored by

•Wrights Angler’s Rest, Chapelizod, Dublin 20 •Hargadons Bar, O’Connell St, Sligo •Lohan’s Café Bar, Upper Salthill Road, Galway •The Harbour Bar, Rush, Co Dublin •Smugglers Inn, Waterville, Co Kerry

The Winner

Wrights Angler’s Rest Situated on what was once the main thoroughfare west – it is supposedly the road on which Oliver Cromwell’s army marched in 1641 and was used regularly by Michael Collins to meet his Dublin Castle spies – today Wrights Angler’s Rest is known as a great bar with great food and an idyllic location. A traditional bar with plenty of space and comfortable seating, Wrights Angler’s Rest is located just 15 minutes from Dublin within the beautiful setting of Strawberry Beds in one of Dublin’s most picturesque localities on the north side of the River Liffey. The building itself offers a quaint atmosphere that dates back to 1820. Inside it boasts many original features with two fires burning all year round to ensure a cosy and friendly atmosphere at all times, a feeling that is further instilled by rich furnishings and the bar’s abundant nooks and crannies for those more elusive patrons. Outside, meanwhile, customers can enjoy a large beer garden which runs adjacent to the pub and regularly plays host to busy barbecues during the summer months. But, of course, this award is all about culinary expertise and Angler’s Rest customers travel from miles around to sample the delicious fare on offer. The menu offers a large selection of fresh seafood

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5 (l-r) Alan Clancy, Wright Group operations manager, and Oliver Flynn, general manager of Wrights Angler’s Rest, accept the Santa Rita Bar Food Award from Terry Pennington, commercial director of Gilbey’s of Ireland, with Joanne Pollard of Wrights.

– delivered daily from Howth Pier for freshness – and house specials include seafood chowder, served with brown bread baked daily, seafood platters, well cooked steaks and all day open sandwiches. Tony Keenan, Angler’s Rest head chef, says his main priority is to serve the best and freshest food available. Lunch and evening time is the busiest, it gets busier with the approach of the weekend and food is served from 12 midday till last orders. ‘Modern bar customers are looking for quality food, well cooked, well presented and good choice. Fish is the house specialty, which comes as no surprise considering it comes

direct from the trawlers in Howth daily. The most popular dish is our fish platter for two, people return week in week out for it.’ As with all food operations, quality is tantamount, explains Tony Keenan. ‘Quality ingredients are key, this means that all vegetables are sourced daily and, crucially, locally and the best of the catch landed in Howth comes straight to us from Wright’s fish dynasty.’ In modern Ireland price is always a consideration and Angler’s Rest prices to ensure repeat custom. Two course early bird menus are popular at e19.95 and the

bar recently introduced ‘Look who’s cooking in the kitchen’ a monthly event where well known faces turn their hand to producing a meal par excellence. Proceeds go to their designated charity and to date the likes of Brian Ormond and his fiancé Pippa O’Connor have cooked up a storm. Michelle Heaton and TV3’s Alan Hughes have also participated.

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MusicBar Musi c Bar Award Award

The Finalists

Sponsored by

• The Porter House, Westport, Co Mayo • Kyteler’s Inn, Kieran’s Street, Kilkenny • O’Keeffe’s, Clonmel, Co Tipperary • The Quays Bar, Quay St, Galway

The Winner

The Quays Bar Ireland is known the world over as a destination of music, song and culture and Irish bars have played a major role in the advancement of our music both at home and internationally. Each year the Music Bar Award attracts a diverse choice of pubs that share a passion for music and are committed to providing their customers with leading musical attractions and the best in live entertainment. This year’s Jagermeister Music Bar Award was presented to one of the great names of Irish music pubs –The Quays Bar in Galway. Situated in the vibrant Latin Quarter of the city, The Quays Bar is committed to fostering local talent and over the course of its rich musical history this landmark premises has played host to a rich selection of the country’s leading music names. Visit The Quays Bar on any given night and you are likely to hear live bands giving expert performances in this popular music venue which is committed to ensuring Ireland’s rich musical heritage is kept very much alive and well. Seamus Mc Gettigan, manager of The Quays Bar, speaks of his thrill at receiving the top music prize and what it means to staff ‘who work tirelessly to ensure the bar

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4(l-r) Eoin Pardy, Padraic McKenna, Louise Fitzgerald and Seamus McGettigan receive the Jagermeiseter Music Bar Award from Brian McGuinness of drinks distributor Barry & Fitzwilliam.

maintains its music heritage. Its fantastic recognition of all the work achieved by management and staff over the years, the focus has been to keep The Quays Bar at the very pinnacle of the music industry, as well as maintaining the bar’s reputation as one of Galway’s most famous pubs.’ Of course, as with all things, success requires continuous dedication, as Seamus explains, ‘The Quays Bar is well known as a great music venue and we’re totally committed to keeping this tradition alive. We have recently upgraded our lighting and sound system to ensure we can continue to provide the very best for our entertainers and customers. Live Music is a fundamental part of The Quays Bar and always has been.’ Indeed, over 40 groups of musicians perform on a monthly basis in The Quays, between the pub and the venue. ‘Traditional Irish music reverberates from the public bar, where many sessions occured by the fireplace down through the years’ and that tradition is kept alive through sessions and also through electric performances in our

music lounge – together with the odd impromptu Irish dance. We also host other music genres such as pop, rock and tribute bands.’ The list of great names that have played in The Quays Bar is highly impressive, over the years the pub has played host to Mary Black, Frankie Gavin & De Danann, Altan and Maura O’Connell, along with international artists such as John Martyn, Jack L, Steeleye Span, Shakespeare Sisters, Wolf Tones, Furys & Davie Arthur, Ronnie Dew. Meanwhile, remaining fresh and relevant, a special recording showcasing the best of Irish country music and song takes place in The Quays Bar in August.

‘Along with our local and country wide customers, The Quays Bar has a multi national and multi cultured clientele – and all are looking for an enjoyable experience. We provide quality live music that is well performed along with a friendly and efficient customer service,’ says Seamus. Seamus says he wishes to thank Niall, Paul, Padraig, Brídín, Grainne and Ronan and all staff for their hard work, dedication and commitment to driving the business forward. ‘I’d also like to thank our engineers for their work in keeping our music in tip top condition, Sean, Gavin and Mat and Dermot on our door.’

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RESTAURANT OPERATIONS MANAGEMENT Intensive 9 Month Programme Course Description This innovative new programme has been developed to provide a professional qualification for those who wish to embark on a career in Restaurant Operations Management. The programme will prepare the participant for the challenges of managing a successful restaurant by developing the key technical and management competencies required to affect change in the quality of service delivery in Ireland.

Applicants Develop the art of hospitality and gain a management qualification through this intensive 9 month programme. The programme is aimed at both existing practitioners and career changers. Applicants must possess a mature outlook, a passion for the Restaurant business and the drive and capability to pursue a career at management level in the Restaurant industry.

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Intensive structured industry training with an employer of choice

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The Next Step

Establishments or individuals wishing to participate on this programme should visit www.failteireland.ie/tourism education or call save 1850 256 256 for further information about this course. Subject to demand the following Institutes of Technology will be offering the course from September 2010 and can be contacted directly for application forms on:

Athlone Institute of Technology Department of Tourism, Hospitality & Leisure Dublin Road, Athlone Tel: (09064) 71894 Contact: John O’Hara Email: johara@ait.ie

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Letterkenny Institute of Technology

School of Tourism Killybegs Campus, Killybegs, Co. Donegal Tel: (074) 9186603 Contact: Ciarán ó hAnnracháin Email: ciaranohannrachain@lyit.ie

Waterford Institute of Technology Tourism & Leisure Education Building Cork Road, Waterford Tel: (051) 302033 Contact: Ray Cullen Email: rcullen@wit.ie

08/07/2010 13:44:46 15/04/2010 12:11

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CountryBar Country Bar Award Award

The Finalists

•The Bodhrán, Castlewarren, Co Kilkenny

Sponsored by

•Fairways Bar, Kilruane, Co. Tipperary •Dessie O’Brien’s, Kilrickle, Co Galway •Murphy’s Bar, Bolteens, Co Kerry •Bill Chawke’s Bar, Adare, Co Limerick •Glánn Bar, Kilcogy, Co Cavan.

The Winner

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Dessie O’Brien’s Recognising the unique position country premises play in the fabric of our society and in the well-being of rural Ireland, the Fáilte Ireland Country Bar Award highlights those excellent and unique bars that you will discover scattered throughout the land, providing rural communities with valued and much needed centres of social interaction and communication. Indeed country bars are frequently listed by visitors to Ireland as a major attraction and a valued source of food and drink, Bar’s such as this year’s winner, Dessie O’Brien’s, from the small hamlet of Kilrickle just outside of Loughrea in Co Galway, are a perfect realisation of a well-run country house. This bar rests at the very heart of its community and occupies a pivotal role in the lives of its local patrons. From the moment you walk in the door of Dessie’s you are greeted by a true Irish welcome – something that cannot be replicated – served a superb pint and are likely to receive a friendly word of advice. Proprietor Dessie O’Brien purchased the premises in 2002 and turned what was a derelict building into a community integrated bar. ‘My pub is where the local Kilrickle community comes to socialise – from GAA events to funerals, from christenings to weddings – they all congregate here.’

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while to go yet’. Each Friday, Saturday and Sunday night, Dessie operates his own minibus service – a service that he says is an essential component of all country bars – and he also works with a local taxi driver to ensure ‘customers can get home safely at night without hassle’. Thanking Licensing World and Fáilte Ireland for sponsoring the Country Bar Award, Dessie says ‘I honestly couldn’t be happier – the win has been great for me and for my customers. We had a great hoolie in here to celebrate.’ 5 (l-r) Publicans Theresa and Dessie O’Brien accept the Fáilte Ireland Country Bar Award from Dr Tony Lenehan, head of Industry Standards and Quality at Fáilte Ireland.

Since Dessie purchased the bar he has become a major employer in his community, ‘26 young people from this community have worked with me part-time, and these are young people who are studying and need to make some money. It’s always important you give back to your community and support your young people.’ Despite business being down by 25% in the last two years, Dessie says he is confident that he will eventually pass on the bar to the next generation of O’Briens – however his eldest son is only 16 years old, ‘so I guess I’ve a

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Bar Awards 2010 1.

2.

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11 6. 5.

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1. Bernice and Charlie Chawke of the Chawke Pub Group 2. Michelle Fahey and Brian McGuinness, Barry & Fitzwilliam, Peter Rock and Aisling Crowley, The Exchequer Bar 3. Owen Curran, Sinead O’Connor, The Cornstore 4. Jennifer Churchwood and Nicola O’Riodain, Fáilte Ireland 5. Sinead and Brendan O’Reilly, Dicey Reilly’s Off Licence 6. Alan and Zhang Mooney, The Harbour Bar 7. Aine Osbourne and Aishling Hannon, Ireland.com 8. Val Hanley, VFI, and Fionnuala Sheehan, MEAS 9. Edel Murphy, Charles Corpuz and Sebrina Farmpton, Revolution Gastro Bar 10. (right) Former Taoiseach, Albert Reynolds with Oliver Flynn, Wrights Angler’s Rest 11. Ciara McCahey, Laura Goncarova, Ali Lethan and Laura Hannify from The Leopardstown Inn

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Bar Awards 2010 11.

12.

13.

21.

14. 20.

15.

16. 19. 17.

18.

11. Laura Cooke, James Burgess, Michael Wright, Oliver Flynn and Joan Pollard, Wright Group 12. Nigel Tynan, Licensing World, with Louis Fitzgerald and his wife Helen. 13. Sarah Wates, Sinead Maguire, Aishling Ryan of Bill Chawke’s Bar 14. Michelle Tynan, Rosie Rock and Caroline McGovern, Club V 15. Brian Reddy and Derek Ennis, The Leopardstown Inn 16. Una and Bernard Molloy, Solas Bar 17. Bar Awards judge, Brian Farrell with Reggie Walsh, NOffLA 18. Joe Grogan, Aoife McHugh, Declan McElroy and Muireann Harte, Hardigan’s 19. Gareth Lambe, Venu Brasserie & Bar, Nigel Smyth and Raja Kamra, Crystal Bar, Beacon Hotel 20. Seamus Daly, Sara Smith, Molson Coors and Simon Grennan, Licensing World 21. Kevin Behan, John Cassidy and Andy O’Hara, Edward Dillon & Co LICENSING WORLD JUNE 2010 41

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The Front Bar

In Association with...

FRANK QUINN

The Survivor of Baggotrath He has been to the Antarctic and is planning an assault on Base Camp Everest. An avid GAA fan, he has penned a book on Sam Maguire’s trip around his native Co Tyrone and has recently written a degree course on leadership and management in tourism, scheduled to come on stream in Northern Ireland’s Open University’s from January. He once spent a night sleeping rough on the streets of New York and his varied career has encompassed newspaper ownership, health clubs, hotels, mineral water and, of course, ownership of some of the most sought after pubs in Dublin. Meet Frank Quinn, the man who terms himself the survivor of Baggotrath.

n ‘I’ve been to many places and experienced many things, I’ve given when I’ve needed to and have always tried to help my community. I see myself, first and foremost, as a survivor, but I am also an innovator, a leader, a thinker, a strategist, a giver, a doer and a person of great aspirations.’ Frank Quinn co-owns The 51 Bar on Haddington Road, Toner’s Pub and The Waterloo – both on Baggot Street – and The Lansdowne Hotel on Pembroke Road along with his brother Michael. He has an ‘interest’ in various other businesses, including a share in a pub in Monaghan, Cavan Crystal Hotel, a walkers retreat and hostel in Wicklow and Rocwell Water, run by his brother Brian. However, Frank Quinn explains that he is not your normal publican. In fact he states, ‘I’m not a publican at all, I never have been – I’m not a pint puller, I’m a business man. I own hospitality businesses that happen to serve alcohol.’ Instead Frank points to ‘real publicans’, men who have worked their entire lives in his premises – men such as PJ Kelly, manager of The 51 Bar, who has been managing pubs for Frank for over 25 years. Frank admits his professional career has at

times been unorthodox. He grew up on a farm in Co Tyrone, he has three brothers and two sisters – ‘we have always been a very close family’. Indeed he points out that in 1980 the four Quinn brothers (Frank, Sean, Michael, Brian) ran the New York Marathon together – ‘at the time it was a world record’, he says proudly. Those early years however saw Frank leave the ‘safety’ of a job in Belfast Savings Bank to follow his love of physical education and travel to New York to study on a scholarship. ‘That was 1970, I arrived before Christmas and did well to survive my fist night’ – which he spent sleeping outside on a bench in the snow. In the US he would achieve a Bachelor of Arts and a Masters in Physical Education before turning his hand to various business ventures, including the creation of an Irish emigrant newspaper, which he sold a year later for a very small sum, and then a health club – sold for a profit. ‘Back then’, he says, ‘I was hugely driven to succeed – I had that hunger inside of me, the rampant need to establish myself, to accomplish and to build. It just took me a while to find the proper path’.

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“

POWERS

“

My opinion is you should be accountable for the people on your property, you have a real duty of care towards them. If people are over indulging it is your responsibility to call a halt to it and do as much as you can to make sure they get home safely.

At 26 Frank returned to Ireland and, with finance from Ulster Bank, purchased a pub on Marlborough Street. He was granted permission to rename the bar ‘Sean O’Casey’s’ from the playwright’s family – ‘I still have the letter granting me permission to use the name’. Eventually, Frank would sell Sean O’Casey’s to establish himself in Baggot Street with the purchase of Toner’s Pub in 1987. Since then the business has grown with the addition of The Waterloo, The 51 Bar and The Lansdowne Hotel, which he bought in 1989 for over e2 million. ‘From day one it’s been important that I operate “good pubs”. For me that’s a combination of many different elements, from location to staff to the food served and the pints pulled. Everything must work properly to create an overall experience, including service, ambience and customer safety.’ A ‘major fan’ of Micheál Martin, who Frank says ‘bravely faced the challenge and brought in the Smoking Ban despite the foolish opposition’, he describes himself as ‘an alcohol realist’. ‘Irish pubs are in the business of serving alcohol and because of that we must be fairly regulated. Personally I don’t believe children should be allowed into a pub at any time. Remember a publican’s licence is granted by the courts, so there is a responsibility on us to the well-being of our customers. My opinion is that you should be accountable for the people on your property, you have a duty of care towards them. If people are over indulging it is your responsibility to call a halt to it and do as much as you can to make sure they get home safely. Life long publicans understand that alcohol is a serious thing – if you communicate with people properly and respectfully there won’t be a problem. My employees all know my feelings on this, they understand their responsibilities.’ On his decision to centralise in Baggot Street, Frank says simply ‘this is the best part of Dublin’. But without the rugby he admits, ‘we’ve been in a desert. Aviva Stadium can’t open soon enough.’ Have there been times of worry? ‘I’ve had to learn how to innovate and be open to new ideas. It’s been tough

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work and without the help of Ulster Bank, who were investing in the future of these pubs, I’m not sure we’d be here today.’ One of his great successes of recent times has come from ‘Irish House Party’ nights at The Lansdowne Hotel. ‘This is a night of genuine Irish music and dance, not the overly commercial stuff, we started it two years ago and it has proven hugely popular with guests from abroad, last year we welcomed over 50,000 people.’

5 (l-r) Frank Quinn with Aidan Kelly and his father PJ Kelly – both work in The 51 Bar on Haddington Road.

Frank says success in his life has come from learning to use his mind, body, spirit and environment together. He admits that he is no longer fuelled by the hunger for success he once had, but at the same time enjoys working with people and helping them improve their leadership and management skills. ‘If Ireland is to step up to the challenges we’re facing, if we are to return to prosperity, then we need positive thinking people that can be an example to the rest of the world.’ In his business dealings Frank says he looks for ‘ethics, morals and honesty in his partners at all times’. Finishing he says, ‘I do not want my epitaph to read that I was a porter peddler or a boozers labourer, I hope that people will say that I gave something real and valuable back to my community.’

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Stags Head, 1 Dame Court, Dublin 1

Quays, 11-12 Temple Bar Square, Dublin 1

Kehoes, Sth Anne St, Dublin 2

Gin Palace, 42 Middle Abbey St, Dublin 1

An Poitin Stil, Main St, Rathcoole, Co Dublin

Joels Restaurant, Naas Rd., Dublin 22

The Laurels, Clondalkin, Dublin 22

Grand Central, 10-11 O’Connell St, Dublin 1

The Old Mill, Tallaght, Dublin 24

Louis Fitzgerald Hotel, Naas Rd, Dublin 22

Arlington Hotel, 23, Bachelor’s walk, Dublin 1

Arlington Hotel, 16 Lord Edward st., Dublin 2

Traders, Walkinstown, Dublin 12 ✦ Roost, Maynooth,Co Kildare ✦ Pennyhill, Lucan, Co Dublin ✦ Finches, Clondalkin, Dublin 22. ✦ Big Tree, Dorset St, Dublin 1 ✦ Marble Arch, Drimnagh, Dublin 12 ✦ Palmerstown House, Palmerstown, Dublin 20

The Louis Fitzgerald Group supporting the Trade for over 40 years w w w. l o u i s f i t z g e r a l d . c o m

Facebook

44 LICENSING WORLD MAY 2010

Pubs • Restaurants • Nightclubs • Hotels

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RISK

Protect Your Customers

Risk Assess Your Pub

publicans SHould regulary review their risk assessment and crowd control techniques, Nigel Tynan reminds the trade of the health and safety issues around entertaining large crowds.

n A new publication is urging publicans not to overlook their responsibilities to protect their customers and staff, the repercussions of poor health and safety could be severe – a hefty fine, loss of licence or even prosecution. With risk assessment there are four main areas that publicans need to be aware of: The control of alcohol sales, the potential for violence and disorder, emergency evacuations and the security of staff and the public. The guide reminds hospitality operators that when large crowds are in attendance publicans must be aware of the need to have safety practices in place that allow for the control of alcohol sales while at the same time accounting for the possibilities of violence and disorder, emergency evacuations and, at all times, security of staff. To facilitate these points publicans need to regularly review their crowd and risk policy and assessments should be carried out with staff who need to be made fully aware of the results. ‘Should you fail to

Areas of Assessment and Control

Fire:

The risk of fire on a premises and the resulting panic that can result from overcrowding demands a solid ‘Fire Risk Assessment’ that is available to all staff and up to date. Staff should be properly briefed on the details of the emergency plan and fire drills should be carried out to ensure staff are properly aware of emergency procedures and how to safely disperse crowds. Managers must also know premises capacity and ensure that it is adhered to at all times. All exits are to be kept clear and proper supervision is to be given to cooking equipment – for instance, fryers are to be kept off during non service/use.

Fight: Proper door security is always a priority and additional considerations are

‘With risk assessment there are four main areas that publicans need to be aware of: The control of alcohol sales, the potential for violence and disorder, emergency evacuations and the security of staff and the public. implement something which you have identified as a necessary control the risk factor may be determined as ineffective and you may be deemed as not managing the risk to health and safety of everyone at your venue. Thinking ahead and putting into place simple measures should contribute to everyone’s enjoyment and allow you to get on with running your business while keeping the potential for accidents and injury to a minimum.’

needed for high profile nights. Staff should be urged to be vigilant for troublemakers and management must ensure sufficient numbers are on duty. The use of plastic glasses and decanting of glass bottles during big events can help security concerns and all CCTV should be obvious, working, recording and delivering good quality images. Broken glass must be cleared immediately once discovered and in a suitable, unlined, labelled bin.

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RISK

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If children are allowed onto the premises ensure external areas or beer gardens are not used to leave children unattended and focus on preventing underage consumption of alcohol on the premises. In the case of training staff should have sufficient first aid knowledge and know where first aid provisions and spill kits are stored. However management and staff should understand that they are not to place themselves in trouble and where an ejection is needed Garda are to be called.

Service:

Consider measure that can speed up service to prevent queuing frustration at the bar, ideas include pre-ordering, table service, pre-pouring pints, a reduced choice of drinks on match/event days (less changing of kegs). It is also advisable to determine how many tables and chairs are not needed and what tables and chair will need to be moved. Consideration should also be given to the types of foods to be offered during major games and whether you need to limit the kitchen to ‘fast food’ and what types of food will not increase the risk of spills, burn and scalds to customers or staff. If children are allowed onto the premises ensure external areas or beer gardens are not used to leave children unattended and focus on preventing underage consumption of alcohol on the premises. In the case of barbeques review guidance for health and safety, site specific

risk assessments and management/supervision at all times.

Slips and Falls:

Staff must be extra vigilant for spillages that could result in a slip and once identified spillages should be dried as quickly as possible. Where possible walkways will be established to the bar, toilets and smoking area and these should be routinely checked for safety. Standing or congregating near to the tops of a stairs is to be discouraged and a reasonable gap should prevent customers from falling if knocked or pushed. Standing on chairs, tables or anywhere else should be prohibited with customers immediately asked to get down. Consideration should also be given to the removal of rugs or loose carpeting during busy periods and staff should wear appropriate footwear.

Manual Handling: During major events there will likely be a need to ensure additional stock – this is an opportunity to review cellar usage and where stock is stored. Always ensure staff are trained in how to properly handle stock and that sufficient staff are available to handle deliveries and to put stock away safely.

www.bwgfoodservice.ie

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08/07/2010 13:47:22

ARTHUR’S DAY

Green Light For All-Ireland

Arthur’s Day 2010 Arthur’s Day returns in 2010 with Guinness pledging to build on the success of last year’s celebration with a larger music schedule that will encompass all of Ireland, Nigel Tynan reviews what Guinness is planning for 23 September 2010. 3Star talent: Tom Jones performing in The Brazen Head Pub in Dublin at last year’s Arthur’s Day.

Arthur’s Day 2010 Artist Line-up(so far)

n Guinness may not have succeeded in its intention of getting Arthur’s Day – 23 September – named a national holiday, but one thing is certain, after the record success of the global celebration of Guinness last year, which received similar media coverage to Live Aid and brought a welcomed spike in both Guinness sales and pub attendance, there was never really any doubt over whether Guinness would seek to mimic its triumph in 2010. However the question on the lips of publicans

will be chosen to headline pub concerts in each city in September. These acts will be chosen from ‘Our Thursday’ – a schedule of on trade-based music performances that will run exclusively in pubs across the country from mid-July to early August. Ciaran Budds, Guinness’s national sales manager, says ‘driving business in pubs’ is central to the success of Arthur’s Day. Last year, he points out, ‘Guinness invested e8 million in Arthur’s Day, this resulted in e10 million in sales. The true result however is that, despite the recession, Guinness is in growth and in 2010 Guinness is the fastest growing brand in the Irish on trade.’ Revealing that the inaugural Arthur’s Day ‘taught us that we need to go nationwide and involve more of our trade customers’, Ciaran explains, ‘Our Thursdays is an all-Ireland pub initiative that will take the key elements of Arthur’s Day and extend them over a longer period. Our intention is to reclaim Thursday nights for the pub, we will be investing in pub specific advertising and POS material. Arthur’s Day is about ensuring a healthy

Snow Patrol Jay Sean Paolo Nutini The Hoosiers José González Slow Club Our intention is to reclaim Thursday nights for the pub, we will be investing in pub The View specific advertising and POS material. Arthur’s Day is about ensuring a healthy The Maccabees trade and a great pub experience for all customers. We Have Band The Magic Numbers – and the nation – has been: Will Guinness opt for trade and a great pub experience for all customers.’ MILK a more low-key celebration or once again seek to Tanya Clarke, head of Guinness marketing, pull-out all the stops and go global? Sharon Shannon points out that the proceeds of all ticket sales will The answer has now arrived – Arthur’s Day 2010 Broken Records go to the Arthur Guinness Fund, ‘which has already will be a ‘worldwide celebration’ that, just as last The High Kings assigned one million euros to support social year, will launch live in Ireland at 17:59. Mick Flannery entrepreneurs’. However while the onus was previously largely The Chapters Arthur’s Day 2010, she explains, ‘includes music on ‘raising a glass to Arthur’ in Dublin pubs, this The Rags events that take place all over the country. People year Guinness has ‘learned’ that a more all Ireland The Dirty 9s will get the opportunity to see some of the music celebration is needed with a longer build-up period. John Spillane industry’s biggest names perform in 29 venues in To facilitate this Guinness is extending its Dublin, Galway and Cork’. Heathers schedule from what was essentially a Dublin gig Kicking off in Ireland, Arthur’s Day 2010 will move Jay Sean last year to Cork and Galway. Similarly the day through Europe and on to the Caribbean, Africa, the Dirty Epics will have a larger focus on Irish performances with

‘’

news that 100 ‘up and coming’ Irish music artists

US and Asia.

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Summer of 2010 refreSHmeNT IS KeY THIS Summer... With refreshment key to winning this summer - Diageo’s tailored programme of activity continues to lead the way in the on-trade with new products, innovation and the best brands in the marketplace. Consumers search for new experiences to savour during the summer months and Diageo brands provide trade with all the assets to ensure they are able to take full advantage.

WHY THe Summer of 2010 WIll be greaT t

Consumers become more adventurous in their choice of beverages.

t

7 out of 10 consumers go out more during the summer months.

WHaT coNSumerS WaNT from THe Summer of 2010 t

Lager is the No. 1 selling category Diageo is continuing to invest heavily with a comprehensive lager support package activating against major sporting events and driving footfall in pubs.

t

Refreshment is key! Nearly 70% of consumers want their drink to be thirst quenching.

t

Innovation 1 in 5 consumers switch brands, formats or drinks in summer - they are looking for something new. Diageo’s latest brand extension Smirnoff Flavours delivers against this agenda.

t

Memorable experiences Against the current economic climate consumers, more than ever, are looking for memorable on-trade experiences.

Through its market-leading portfolio and world class promotional activity Diageo will be working in partnership with licensed trade to drive footfall to outlets and meet consumers’ needs on every visit.

The CArLSBErG, BUDWEISEr ICE COLD, SMIrNOFF, SMIrNOFF MULE, CAPTAIN MOrGAN & GOrDON’S words and associated logos are trade marks. © Diageo 2010.

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DIageo caN Help maKe THe Summer of 2010 oNe To remember for TraDe... Diageo can help you to make this summer special. Its market-leading portfolio is supported with an unparalleled range of drinks innovations, visibility and promotional programmes.

Budweiser®: The coldest pint available this summer Budweiser, the official beer to the FIFA World Cup, will be supporting trade this summer with a huge visibility campaign for Ireland’s coldest ever pint, including TV, outdoor, press, radio, digital and in-outlet. Following on from a series of exciting innovations last year Budweiser has launched a new frozen glass which delivers an even colder serve to consumers during the hot summer months.

Carlsberg®: You can’t beat the original Carlsberg knows you can’t beat the original. That’s why in 1883 when they discovered the secret of brewing perfectly consistent lager they shared it with the world. This Summer Carlsberg will be sharing the original and best premium European lager message on TV, outdoor, press, radio, digital and in-outlet. Carlsberg is a long standing supporter of football and this Summer its Pour Your Own Pint tables in outlets nationwide will ensure fans have the ultimate in-pub football experience as they need never miss a second of the action while queing at the bar. The brand will be supporting its Pour Your Own Pint tables with some fantastic in-outlet promotions. But if football’s not your thing Carlsberg also is hosting the Cat Laughs Festival and Carlsberg Comedy Carnival bringing consumers the best in original comedy.

Giving you the best long summer drinks from the best world-class spirits With consumers looking for more from their long summer drinks Diageo has focussed on the versatility and mixibility of its world-class spirits portfolio for the Summer of 2010. Its ‘Savour Summer’ campaign has a focus on long mixed drinks and features Smirnoff® Mule, Captain Morgan® and Cola and Gordon’s® and Tonic. Smirnoff is also launching its new Smirnoff Flavours this summer. Green Apple Smirnoff and Lime Smirnoff will be available in July, perfect mixed with lemonade or cola. The launch is being supported by a heavyweight sampling campaign across the on and off-trade making sure that consumers are aware of the fantastic choices on offer this summer.

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08/07/2010 13:47:41

Food Focus SPECIAL

GETTING TO GRIPS WITH YOUR KITCHEN

Publicans and food are making unhappy bedfellows and the reality is that many publicans would prefer that someone else worry about their food operation while they look after what they were born to do: ‘create a convivial atmosphere and serve a great pint’. however this is a flawed approach, explains

Blathnaid Bergin

of The Restaurant Advisor, that is actually costing publicans a percentage of their profits.

When it comes to mastering food in 2010 the most critical mistake made by publicans is failing to understand the inner workings of their kitchen. For instance, how many publicans would walk away from their bar and give carte blanche to their manager to do precisely what he or she pleases? How many publicans would fail to check how many kegs of stout or cases of wine or spirits were being delivered to the back door? How many publicans would leave the cellar open for all and sundry to visit and perhaps even help themselves? However, when it comes to to the production of food and the management of pub kitchens this is occuring routinely in pubs the length and breadth of the land. How then can a publican get to grips with their kitchen when much of what happens there is a mystery? There are four distinct elements to taking the ‘mystery’ out of the kitchen – those are resources, systems, co-operation and feedback.

RESOURCES AND THE MENU A pub cannot function without taps that run cleanly and freely and neither can a kitchen run smoothly and produce quality food unless it is well resourced with the equipment needed to service its menu. A publican’s kitchen equipment list is informed entirely by the menu. This is very important – the

menu is the document which the publican must use to equip their kitchen. A simple rule of thumb is: The menu comes first, the kitchen comes next. The dishes that appear on the menu must be backed-up by written standard recipes. These recipes provide vital information for equipping your kitchen. From those recipes the publican has the correct list of ingredients needed and, most importantly, the list of equipment which the kitchen will need to prepare those dishes and the list of skills which a publican will require when hiring staff. Should a chef request a piece of equipment for the kitchen, that request needs to be linked to preparing a dish that features on the menu. Simply put, you need only the equipment that is required to prepare your menu items – and nothing more. It really is as simple as that. If the equipping of the kitchen is not informed by a planned menu backed up with written recipes, it can prove a very costly undertaking resulting in a kitchen stuffed with expensive equipment that is both unnecessary and, even worse, rarely if ever used.

THE CORRECT SYSTEMS The economy is shaky to say the least and having to deal with the kitchen – a product that is outside of the experience of most publicans – is often a major challenge. The simple way to

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“

Standard recipes give consistency. Chefs and owners must agree how those dishes should be presented every time – this also helps with costing.

get to grips with this is to run a systems based operation. There are five distinct elements to the food production process: Ordering, Receiving, Storing, Prepping and Serving. Ordering – Use a daily market sheet with all your suppliers and their products listed with prices. Ordering should always be based on menu requirements and never on guesswork. Your market sheet is your master sheet for ordering. Receiving – Ensure the market sheet is checked against the invoice, which is then clipped to the market sheet (invoice only deliveries) by a competent and trained person with an excellent command of English. Credit note memos should be filled in for returns and also clipped to the market sheet, this process will help with the follow-up. Your ‘goods in’ book should be used to record all stock received and clipped to the market sheet. Further good practice is to have scales at the back door, delivery point, to weigh all deliveries. Would you visibly be able to tell the difference between 10 kilos of mince and 11? Also get rid of those black bags and replace them with clear ones so you can see the contents of your ‘rubbish’. This allows for a visual check on everything that is being binned, and furthermore allows you to question why? At the end of the day, you now have a complete check of what is happened at the back door. Storing – Stock rotation is essential, the ‘first in first out’ system of usage should be standard practice and weekly stocktaking, laboursome though it may be, is the only way to keep a firm handle on the efficiency of stock management. Prepping – Standard recipes give consistency. Chefs and owners must agree how those dishes should be presented every time – this also helps with costing. Service – A uniform standard of service is important from all staff. Place a short description of what goes on the plate with a big photograph up on wall in flick holder for easy access by kitchen personnel. Now there are no excuses, the dish goes out the same every time.

All this may seem a lot of hard work, but once the system is up and running, the publican has a daily check of what is happening in their kitchen.

CO-OPERATION IS VITAL The kitchen and front of house must never operate as completely independent units. One cannot function without the other and once a publican decides to incorporate food into the operation there must be a strong level of mutual understanding and co-operation to ensure smooth service. The chefs and front of house staff need to understand what it takes to run each area. It is useful to have flexible staff that can easily cover both areas. It is advisable to have regular meetings to educate floor staff on what the kitchen is serving. What is the point of having a super team in the kitchen if floor staff are not excited about what’s on the menu? Would you be confident that floor staff can sell your food? Do they know what it tastes like? Do they even care? Staff should be quickly able to describe where the meat was sourced, how delicious the lamb is or where the strawberries were grown. Menu knowledge and a passion for selling will be greatly helped by a cooperative atmosphere between kitchen and floor.

FEEDBACK A few words are often all it takes to ensure a happy and productive team of staff. ‘Well done, that was a great service. The food was top quality and everyone was happy. Thank you.’ Simple enough but it means so much for someone to hear ‘well done’ after a few hot, sticky hours in the cauldron that is a busy kitchen. The kitchen is not such a mystery – it just takes a little preparation and co-operation, resource management and regular inputs of positive feedback.

Food Focus Special Research points out that the pub is increasingly the number one food destination for tourists and domestic consumers who are looking for good quality, well priced casual dining menus. As such our Food Focus Special looks to assist publicans each quarter in identifying new ways to innovate their catering operation. Here you will find practical advice on how to develop your food and improve your kitchen – in a profitable manner. By incorporating creative menu choices, sourcing quality food ingredients and offering a menu that reflects the changing trends in pub dining and consumer demand food can be a highly profitable element of your business.

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FOOD FOCUS SPECIAL

600 Outlets Sign-up To

Healthier Eating

Over 600 catering establishments signed up to participate in Happy Heart Eat Out. The Irish Heart Foundation, Safefood and the HSE are working together for this year’s campaign, which encourages establishments to offer healthy options on their menus, and encourages customers to ‘Think Small’ when it comes to portion sizes. ‘Happy Heart Eat Out’ is a healthy eating awareness campaign targeted at the catering sector in Ireland and the ‘For a Happy Heart… Think Small’ campaign is running in hundreds of participating pubs, restaurants, workplaces and communities across the length and breadth of the country. A full list of participating establishments is available on the Irish Heart Foundation website www. irishheart.ie/eatout. Janis Morrissey, a dietician with Irish Heart Foundation said, ‘reducing portion size can help maintain a healthy weight and help prevent heart attack and

stroke. That’s why catering establishments participating in Happy Heart Eat Out can make a difference. There is still plenty of time to sign up by contacting the Irish Heart Foundation and registering today.’ Dr Cliodhna Foley-Nolan, director, Human Health and Nutrition, Safefood said ‘the number already signed up reflects a recognition that portion size is important and a commitment from the catering sector to offer healthy options. It is encouraging to see that many people eating out will be offered additional healthier options and sensible portion sizes.’ A range of free materials, including posters, tent cards and heart stickers are being used to highlight healthy options on menus of participating establishments. A recipe booklet has also been produced with recipes from top restaurant and community chefs around Ireland with ideas for tasty, attractive and heart-healthy menus. The booklet is available free of charge to all caterers.

PORTION SIZE RESEARCH REVEALS 68% of consumers think smaller portion sizes are a good idea. Research conducted for the ‘Happy Heart Eat Out’ campaign, also revealed that 75% of the participating catering establishments have noted an increase in requests for healthy options. Dr Cliodhna Foley-Nolan explains that ‘over 60% of the Irish population is overweight or obese, putting most adults in our community at a preventable increased risk of heart disease. Eating out is now a part of life for many of us. Research has shown that one in four people eat light meals outside the home, and 12% dine out for their main meal of the day. Eating out for a special treat is one thing, but for everyday eating out or eating out for convenience, choosing healthier options and sensible portion sizes is extremely important – for both our waistlines and our overall health.’ Janis Morrissey, agrees, adding ‘10,000 Irish people die each year from heart disease and stroke and about one third of premature heart disease relates to poor diet. We need to remind consumers and catering establishments that it’s not just the variety and quality of the food we eat that is important for a healthy weight and heart – how much we eat also matters.’

5Irish chefs Mark Bodie from Pearl, Sebastian Scheer from Peploes and Tao Trakoolwattana from Saba with Irish model Ruth Griffin at the launch of Happy Heart Eat Out month.

Advice For Caters On Healthy Eating Options Healthy eating is essential for good health and what we eat can help protect us and increase our chances of avoiding conditions such as heart disease. A healthy diet contains a variety of foods and is high in fruit, vegetables and fibre and low in fat, salt and sugar. It is estimated that poor diets are responsible for about one third of premature cardiovascular disease. A poor diet is linked to overweight and raised levels of cholesterol and blood pressure. The Irish diet has changed dramatically in the last few decades in terms of the variety of food available, food preferences and food technology. Current average fat intakes are higher (37% of energy from food) than recommended (less than 35% of energy from food). While saturated fat and monounsaturated fat show a general trend of decreasing intake with age, intakes of polyunsaturated fat tend to peak with men and women aged 35-54. Interestingly, fruit and vegetable consumption has gradually increased,

especially among men – 24% of food and drink is consumed outside the home.

Healthy Eating Tips

• For a low fat healthy dish, use all fats and oils sparingly • All oils are 100% fat, even olive oil, so use a maximum of 10 tablespoons per 20 portions • Offer more fruit and veg options – fruit juice, fresh, tinned or cooked fruit, salad and cooked vegetables all count • Serve sauce and dressings on the side • Let the customer make the choice • Think a pack of cards for meat and fish portion sizes • The recommended serving size for cooked lean meat or poultry is 50g (2oz) and for fish is 75g (3oz). Eating out is often a treat so a main course portion of 4 – 6oz of meat and 6 – 8oz of fish is recommended • Use herbs and spices rather than salt to flavour food • Most people need to watch their salt intake. Too much salt can increase the risk of high blood pressure

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Top Tips For A

Safe Barbecue Outdoor eating can be a profitable add-on during the balmier months and increasingly publicans are looking to entice customers with tasty barbecues and al fresco dining. But don’t let your good habits in the kitchen go up in smoke– you want your customers to go home with memories of a good time and not an upset stomach. Here are some top tips from Safefood.eu for getting it right every time.

Before you start grilling

Barbecues are a great way to create atmosphere and enjoy food but they do need thought and planning for them to be safe. Before you even begin to set up your barbecue think of your menu, give your barbecue grill a thorough clean by scrubbing the metal rack with a suitable oven cleaner or a damp brush dipped in bicarbonate of soda – remember to rinse it thoroughly with warm, soapy water afterwards.

Keep your cool

When cooking and eating outdoors, food is away from your fridge for a longer period of time which can lead to germs multiplying. With this in mind, keep perishable foods like quiche, salads and coleslaw in your fridge or a chiller until you need them.

Before you start

Before you try your best imitation of your favourite TV chef, make sure frozen foods are fully thawed

(preferably in the fridge on the bottom shelf) before you start cooking. Keep foods you plan to cook in the fridge or a cool box until needed and light your barbecue well in advance; for charcoal barbecues the flames should have died down before you start cooking.

Cleanliness and Clever Thinkinghands

As with preparing any food, make sure staff wash their hands before and after handling food. Remember to keep raw meat separate from cooked meat and ready-to-eat foods like salads. Always use separate utensils for handling raw and cooked meat when cooking. Never put cooked food on a dish that has been used for raw meat or poultry – unless it’s been thoroughly washed – and keep food covered whenever possible.

Cook with confidence

The big issue when barbecuing is making sure food has been cooked all the way through. This is particularly important when cooking poultry, minced and skewered meats, such as burgers, sausages and kebabs – remember while the outside may look cooked the inside can still be raw.

Know your meats

Safefood.eu recommends poultry, minced and skewered meats, burgers, sausages and kebabs should be cooked until they are piping hot all the way through, with no pink meat remaining and the juices run clear. If you’ve got lots of people visiting your barbecue and want to ensure that meat is thoroughly cooked, it is advisable to pre-cook the meat in your kitchen just

before you put it on the barbecue for that great flavour. When cooking meat that is burgers, sausages, kebabs and poultry always make sure to turn it regularly and move it around the grill to ensure it is cooked evenly on both sides – then remove it from the heat and place it on a clean plate and cut into the centre to check that it is piping hot, there is no pink meat and the juices run clear. Steaks or whole meat joints of beef or lamb can be served ‘rare’ as harmful bacteria are on the outside only, and not in the centre.

Mind your marinade

If you like to marinate your meat, make sure any marinade used on raw meat is not then used as a sauce to coat vegetables or cooked

meat as it will contain raw meat bacteria.

Love those leftovers

If there are any leftovers from your barbecue, allow the food to cool before refrigerating, however make sure to refrigerate food within two hours of cooking. The rule to remember for leftovers is – if in doubt, throw them out.

For more information on food safety and healthy eating including recipes, visit www.safefood.eu

and enjoy your barbecue this summer.

Quality Produce, Quality Brands,

100% IrIsh OWNED.

...because Chef’s deserve the best to work with.

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Food Focus SPECIAL

BBQ

Recipes Barbecue season is in full swing but consumers are looking for more than burnt sausages and cremated chicken wings. Here are some tasty and easy to prepare recipes that should help inspire any pub barbecue menu this summer season.

Summer Beef Burgers Ingredients: 1 tsp olive oil 1 small onion, diced 2 cloves garlic, crushed 600 g/1lb 5oz lean minced beef 1 tbsp sage, chopped 1 large egg, beaten 1 whole garlic clove, peeled Drizzle of Extra Virgin Olive Oil Black pepper. For the garnish: 2 hamburger buns, halved 1 large beef tomato, sliced into 4 thick slices 2 sweet green gherkins, sliced lengthways Low fat mayonnaise Flat leaf parsley Method: Sweat the onion and garlic in a frying pan with some oil for approximately two minutes on a medium heat. Leave the mixture to cool completely and then place in a large bowl. Add the mince, sage and egg. Mix well and season with pepper. Shape the mixture into four thick burgers (use some flour on your hands to prevent the meat sticking). Keep cool in the fridge until ready to cook. Light your barbecue and when it’s properly hot place the burgers on top and cook for at least 25 minutes, turning occasionally. Alternatively you could cook

the burgers in a hot frying pan with some olive oil for at least 10-12 minutes each side. Ensure that the burgers are thoroughly cooked by checking that all juices run clear. While the burgers are cooking toast the burger buns on the barbie or in a toaster. Rub the clove of garlic over the ‘inside’ of the bun to give it a garlic flavour and drizzle with a little extra virgin olive oil. Place a slice of tomato on the garlic side of the burger and season with salt and pepper. When cooked place the hot burger on top and garnish with a couple of slices of gherkin, a small dollop of low fat mayonnaise and some flat leaf parsley.

Barbecue Chicken Drumsticks Ingredients 16 chicken drumsticks For the Marinade: 1½ tbsp tomato ketchup or 1½ tbsp tomato puree 1 tbsp soy sauce 1 tbsp balsamic vinegar 1 tbsp honey 1½ tbsp brown sugar 1 tsp wholegrain mustard 1 tsp Dijon mustard 1 orange, juice and zest Black pepper

Method: Mix all the marinade ingredients together in a large bowl and season well with pepper. Place the chicken drumsticks into the bowl and stir around until all the drumsticks are coated with the sauce. Cover with cling film and leave in the fridge to marinate for at least a couple of hours or preferably overnight. Light the barbecue and when it’s hot place chicken pieces on top. Cook them for at least 25 minutes turning them occasionally making sure that they cook evenly on all sides and that the meat is cooked through to the bone. Ensure the food is thoroughly cooked by checking that all juices run clear. Alternatively to cook in the kitchen, place the chicken pieces on a baking tray and cook in a hot oven (190°C/ Gas 5) for approximately 25-30 minutes.

Spicy Chicken Kebabs Ingredients: 4 boneless chicken breasts (6 oz/175 g each) 8 bay leaves 2 red onions, peeled and quartered 8 green chillies, halved and de-seeded Olive oil Black pepper 4 large wooden skewers For the Marinade: 10 fl oz/275 ml low fat natural yoghurt

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½ tsp ground cumin ½ tsp ground coriander ¼ tsp turmeric Small bunch of fresh coriander 3 garlic cloves, peeled and crushed 1 tbsp fresh root ginger, peeled and grated Black pepper Method: Pour the low fat yoghurt into a large bowl and add the cumin, ground coriander, turmeric, garlic, ginger and some fresh coriander sprigs. Mix everything together and season with pepper. Cut each chicken breast into five chunks and place in the spiced yoghurt, mixing everything around so that the chicken is evenly coated. Cover with cling film and refrigerate for at least a few hours or overnight. When you are almost ready to cook the kebabs, soak the wooden skewers in water for 30 minutes. This prevents them burning, prepare the barbecue (or alternatively pre-heat the grill to its highest setting). To assemble the kebabs thread a bay leaf on to each skewer, then a piece of chicken, an onion quarter, another piece of chicken and half a chilli. Repeat this again and finish off with a piece of chicken and another bay leaf. There should be 5 pieces of chicken on each kebab when you are finished. Press all the pieces tight together so they don’t separate in the cooking, then season well and brush with a little olive oil. Grill or barbecue on a high heat for at least 10 minutes on each side. Ensure the food is thoroughly cooked, by checking that all juices run clear. Serve on a bed of Basmati rice. For a more special rice, cook in a pot with cinnamon sticks and add toasted pine nuts and pistachios nuts at the end. Garnish with coriander.

Citrus Summer Chicken Ingredients: 4 part-boned chicken breasts Zest and juice of 1 orange Zest and juice of ½ lime 1 inch of fresh ginger 2 cloves garlic, peeled and crushed 1 tablespoon olive oil Small bunch coriander, chopped Black pepper Method: Place the zest and juice of the orange and lime in a bowl. Peel the ginger, grate it finely and add it to the bowl along with the garlic. Whisk in the olive oil and then stir in the chopped coriander and black pepper. Using a large knife chop each breast in half through the bone. Add to the marinade and make sure that each portion is well coated. Cover with clingfilm and place in the fridge for at least 1 hour. For a better flavour marinate the chicken overnight. Cook the chicken over a hot barbecue for 25-30 minutes, turning it frequently and

basting the meat with the marinade. To check that the chicken is properly cooked pierce the thickest part of the chicken and check if the juices are clear (if the juices run ‘pink’, replace on the heat for five more minutes, then check again). If you wish, you can make this dish using boneless chicken breasts, thighs or drumsticks. Adjust the cooking length depending on the meat and always check the chicken to ensure that it is cooked.

Pork & Apricot Kebabs Ingredients: 450 g/1 lb boneless pork 12 apricots, dried ready-to-eat 2 courgettes, trimmed and cut into chunks 3 red onions, peeled and quartered 4 wooden skewers For the Marinade: 110 g/4 oz marmalade 2 tbsp orange juice 1½ tbsp Wholegrain Mustard 1 tbsp Dijon mustard ½ tsp fresh root ginger, peeled and grated ½ tsp mixed herbs or Herbes de Provence Black pepper Method: In a large bowl, place the marmalade, orange juice, mustards, ginger and mixed herbs. Stir until the mixture is smooth and season with pepper. Next trim any fat from the pork and cut into chunks. Toss the pork into the bowl with the marinade and stir well making sure that the meat is well coated. Cover the bowl with cling film and leave to marinate in the fridge for at least 2-3 hours or ideally overnight. When near cooking time, soak the skewers in cold water for at least 30 minutes to prevent them burning on the barbecue.

To assemble the kebabs, thread a piece of pork, apricot, pork, courgette, pork and an onion segment, and continue until the kebab is ‘full’. Push all the ingredients tightly together on the skewer and repeat the process for the other three kebabs. Light the barbecue and when hot place the kebabs on top and cook for about 8-10 minutes on each side. Ensure the food is thoroughly cooked by checking that all juices run clear. If cooking in the kitchen, simply heat some oil in a large frying pan and cook on each side for the same amount of time. Use the left over marinade to brush the kebabs as they are cooking, for a glazed effect.

Tomatoes with Green Peas This works well either as a standalone first course or as a side dish with roast meats at a barbecue. Ingredients: 4 large tomatoes 1 small onion Olive oil 250g of frozen peas, defrosted 1 handful of chopped parsley Black pepper (to taste) Method: Wash and dry the tomatoes. Slice off the top of the tomatoes with a sharp knife and remove the core and seeds with a small spoon. Finely chop the onion and add to a frying pan with some olive oil. Cook the onion until it goes soft, then add the peas and parsley and cook for a further two minutes. Once the mixture has cooled, put it into a blender or food processor and whiz. Put the mix into the tomato skins with a spoon and cover the tomatoes with tin foil. Place on the barbecue for around 15 minutes.

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‘ ‘

DRINK DRIVE

The Final Nail In The Coffin

for rural publicans Lower Drink Drive Limit Passed

The Government has pressed ahead with its introduction of a reduction in the drink drive alcohol limit despite major opposition from publicans and rural TDs. Nigel Tynan reports on the latest piece of legislation that will inevitably further harm isolated publicans.

What does the new law mean? •Drink driving limits are down from 80mg of alcohol per 100ml of blood to 50mg. •50mg is equivalent to a small glass of wine or a pint of beer. •The drink drive limit for professional drivers and those on a learner permit is just 20mg. •Drivers caught with a blood alcohol level between 50mg and 80mg will receive a e200 fine and three penalty points rather than a driving ban – unless they contest this in court. •The Medical Bureau of Road Safety, responsible for procuring and maintaining breath-testing equipment, requires approximately 12 months to secure 86 machines needed to enforce the new limits.

n The Government’s amendment of the Road Traffic Bill sees the permitted level of alcohol in the bloodstream for drivers lowered from 80mg per 100ml to 50mg. The reduction – equivalent to a small glass of wine or one pint of beer – was passed by the Dáil on 23 June despite opposition from publicans who argued that the reduction was unnecessary and would negatively affect how rural communities socialise. The Bill will now become law within weeks once it is passed by the Seanad. Despite some hesitant criticism from backbenchers – none of whom voiced any official objections to the Ceann Comhairle – the legislation received all-party support. The Vintners’ Federation of Ireland (VFI) has reacted to the new bill stating that it is a deliberate attempt to destroy the pub industry through over regulation. President of the VFI, Gerry Mellett, met representatives of all political parties to discuss the Bill and pointed out that ‘the pub industry throughout the country has been brought to its knees by severe over regulation in the last few years and the new blood alcohol limits will be the final nail in the coffin’. Stating that the VFI estimates that on average ‘one pub a day is closing down’ and that ‘1,500 pubs have closed in the last five years’, Gerry Mellet points out that ‘we anticipate that another 1,500 pubs will close over the next three years with the consequent loss of another 10,000 jobs in the industry. If action is not taken urgently to remedy the situation the whole industry as we know it will collapse with horrific consequences for the economy and for employment, in particular in the tourist and hospitality sectors.’

Mr Mellet accused the Government of a narrowminded approach and of being inflexible and uncaring of rural communities. ‘The Government’s approach to legislation has become too narrow minded and inflexible, with the result that the lives and the livelihood of people in towns, villages and communities throughout the country is being totally undermined. Many TDs and Ministers appear to be indifferent to the consequences of such over legislation on their constituents and their communities, and they need to recognise the stark reality of the situation. ‘While we do not condone drunk driving, in any fashion, the VFI, at this late stage, is calling on the Government to soften the provisions of the Bill

and to address and redress the issues of over regulation and the suffocation of businesses.’ Mr Mellett said that, ‘the VFI National Executive will be meeting shortly to agree a plan of campaign to protect the industry’. Vintners Federation of Ireland chief executive, Pádraig Cribben, described the reduction as a public relations exercise. ‘If we thought it would save a life we would support it, but both the Minister and the Road Safety Authority are on record as saying speed is the biggest killer, yet they are doing nothing about this.’ He pointed out that the reduction will ‘further marginalise rural Ireland and it will criminalise people who don’t need to be criminalised’.

What the TDs said... ‘When I started drafting the legislation, I started with a sixmonth ban. Then we moved to six penalty points and we finished with three penalty points. I would prefer if it was a sixmonth ban, but I’ll settle for the lower limit as it brings us into line with Europe.’ Minister for Transport, Noel Dempsey TD

‘I’m very annoyed about it altogether, I’ll tell you the truth: to put it mildly it will hurt my side of the country in a terrible way. Now there will be no pub because the days of drinking a pint or a pint and a half is all over. It’s a very sad day for rural Ireland.’ Jackie Healy-Rae TD (South Kerry)

‘I’m very disappointed that Mr Dempsey failed to listen to the genuine and serious concerns that we have had, but then it wouldn’t be the first time he failed to listen.’ Michael Moynihan TD (Fianna Fáil Cork North West)

‘This legislation has been long overdue. The delays in publishing and introducing the Road Traffic Bill into Dáil Éireann have been particularly disappointing given the many critical road safety issues that are involved.’ Tommy Broughan, TD, Labour spokesperson on transport LICENSING WORLD JUNE 2010 57

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Wine

Wine & The Teens Ahead Since the turn of the millennium, Ireland’s love affair with wine has blossomed beyond all predictions. But just as we have come to love Pinot Noir, witnessed a surge in sommeliers, re-introduced Riesling, come to adore pink champagne and accept the screwcap, the great transformer of wine in the last decade has been the internet and its ability to grant easy access to wine knowledge and education. However, while the relationship between the web and wine is likely to grow increasingly intimate in the decade ahead, wine merchants have little to fear, writes Nigel Tynan. As we look to 2010 and beyond we realise that the ‘teens’ will be the era when wine’s growing relationship with the World Wide Web takes on new meaning. More wine is now being consumed than ever before, not just in Ireland but also globally. However that is not the end of the tale, for we now have wine consumers in this country who have grown-up with regular wine drinking parents. As a result, at an early age consumers are familiar with wine, they have an existing knowledge base to build-on, a first for wine in this country, and actually enjoy the ‘experience’ of wine shopping. For wine retailers this is exceptional news. There was a time when the local wine merchant was a top source of buying advice. That time has returned. As retailers have become more knowledgeable and open, consumers have embraced in-store tastings and the culture of wine service is now alive and well. As a result wine shopping

trying to sell wine online before aborting the initiative. When purchasing wine, consumers want to see and touch, it is a visceral undertaking. And it is for that very reason that the next revolution in wine packaging is likely to be the bottle. After a decade of synthetic corks the screwcap is here to stay. Now we see wine producers are focused on reducing their carbon footprint and are using lighter wine bottles with less glass. This idea of less is more isn’t confined to the bottle either, producers realise the want for less alcohol (the numbers are already leveling off), less wood flavors and less tinkering. The trends will bring more clear fruit than wood and brighter flavors.

Global Change

UK Master of Wine, Tim Atkin, recently pointed out how fundamentally the world

top table wines, Sicily and the Languedoc weren’t on the radar, Priorat didn’t exist and Argentina specialised in old-fashioned reds with names like Aberdeen Angus and Trumpeter.’ He points out that rise of the New World is the prime reason why the quality of branded wines has improved. The likes of Hirondelle, Corrida, Veuve du Vernay, Mateus Rosé, Black Tower and Piat d’Or, explains Tim Atkin, have either lost ground to, or been replaced by, superior New World upstarts such as Jacob’s Creek, Montana, Concha y Toro, Argento, Kumala and E&J Gallo. Facing intense competition, the Old World has responded and is in the process of an on-going transformation. Former European warm climate areas, such as La Mancha, Sicily and the Languedoc-Roussillon, which were previously dismissed as suitable only for lowly bulk production, are now finding their feet, and marketing and branding has

‘It’s partly a matter of warmer autumns, but the qualitative shift has also been made possible by lower yields and later picking in the vineyard, better winemaking and investment in new technology. Even a region like Burgundy, once regarded as the fine wine equivalent of the roulette wheel, has found new levels of consistency. The bad years are, as it were, less bad now.’ has been embraced as an experience not to be rushed, but rather one that should be savoured. Of course that is not to say that online wine shopping will not increase, it surely will, but the limitations of the online experience cannot be overlooked. The proof of the pudding came from web retail giant Amazon who spent a disastrous year in the USA

of wine has changed in only 40 years. ‘That may sound like an exaggeration, a journalistic ploy to grab your attention, but it’s true. As recently as the early 1970s, Chardonnay was almost unheard of both Down Under and in California. South Africa was dominated by backward-looking cooperatives, Sauvignon Blanc didn’t exist in Marlborough, the Douro didn’t make

improved considerably. Tim Atkins points out that European fine wine, which has always been the best in the world, has got better still. ‘It’s partly a matter of warmer autumns, but the qualitative shift has also been made possible by lower yields and later picking in the vineyard, better winemaking and investment in new technology. Even a region like Burgundy,

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In Association with... once regarded as the fine wine equivalent of the roulette wheel, has found new levels of consistency. The bad years are, as it were, less bad now.’ Dr Richard Smart, the ‘flying vine doctor’, who is among the top viticulturalists and vineyard consultants in the world, recently stated that climate change is ‘the biggest factor ever to affect the wine industry’. While you may not put much conviction in some of the wilder predictions (could Demark and Sweden be wine countries of the future?), few can deny that the world’s

major vineyard regions are getting hotter. The longterm impact this will have on the industry and even grape types is yet to be decided. However, already concerns exist that changing climates will bring new vineyard diseases, prompting a possible return to hybrid grapes or the need for genetically modified (GMO) grape varieties. GMOs could be used to reduce pesticide use and increase disease resistance. They could also be engineered to trigger certain flavours or to make vines resistant to extremes of heat or cold.

Will we see GMOs in the wine world by 2020? Tim Atkins explains that ‘resistance is strong, especially in France, but it’s a possibility, particularly if consumers tire of high alcohol wines, a trend that has been much criticised over the last five years. If someone could develop a yeast that produces lower alcohol wines, or a grapevine that accumulates sugar (and therefore potential alcohol) at a slower rate, the commercial pressure to make them available could be very strong indeed.’

Vintage Year For New Zealand The 2010 New Zealand grape harvest totalled 266,000 tonnes, 19,000 tonnes smaller than the 2009 crop and in line with the pre-harvest forecast. The pre-harvest forecast suggested a grape intake of between 265,000 and 285,000 tonnes from a producing area estimated to have been 33,200 ha – up 2,000 ha on 2009. New Zealand Winegrowers’chief executive, Philip Gregan, said the vintage represented another step forward for grape growers and wineries as they respond to current market challenges. ‘Most importantly, this year’s vintage quality should be excellent,’ Mr Gregan said. ‘Although the harvest was slightly later than last year, wonderful weather in March and April, combined with lower yields ensure superb fruit was delivered into

wineries. Above all else, this confirms the industry’s focus on, and commitment to quality.’ Mr Gregan said, ‘growers and wineries will also welcome the smaller vintage. ‘A reduced harvest was planned for by many growers and wineries as supply imbalances over the past two years, combined with the global recession, have created some real challenges for producers. The smaller vintage will assist in the re-balancing and recovery of the sector over the next year or so.’ The 2010 harvest was lower in most of New Zealand’s key winegrowing regions. In Marlborough the vintage was down five per cent with production of the signature variety Sauvignon Blanc four per cent lower than in 2009. The Hawkes Bay crop was also down five percent, while the harvest

in Gisborne reduced 21% from 2009. In Central Otago production was unchanged on 2009, but in Waipara, Canterbury and Northland the harvest was larger this year. Smaller vintages were recorded in Auckland, Waikato, Wairarapa and Nelson. At the same time however the industry does not expect the smaller crop to affect export volumes over the next year. ‘Despite the tough global environment, export volumes have risen 27% over the past 12 months. Over the next year we expect export volumes to remain near current levels as wineries draw down on existing inventory. ‘Managing supply to export markets continues to be a key priority for growers and wineries to ensure the premium positioning of New Zealand wine is protected.’

10 Wine Tweets Mario Scheuermann, one of world’s leading wine experts, triggered a lively discussion in the world of wine recently by sending out 10 tweets on the top 10 wine trends for the next 10 years. Trend 1: Wine migrates north and south. Traditional regions will change their character. Trend 2: Wine will become more female and Asian. Trend 3: Even more interesting, new countries will emerge on the world wine map such as Brazil, China, India. Trend 4: Top wines from Bordeaux, but also from other appellations, will become completely unaffordable for the ordinary consumer. Trend 5: At the lower end wine will become even more a globally standardised lifestyle beverage product in bags and boxes. Trend 6: At the same time wine will become ever more local. Trend 7: More niché wines: sustainable, organic and biodynamic wines, icons for billionaires. Trend 8: The Rhône varieties will spread even more throughout the world and will become even more successful. Trend 9: Riesling was not a trend, is not a trend, and will never become a trend due to climate change. Trend 10: Wine drinking will become less ceremonious, less culturally overloaded and more easy drinking and fun.

The On Trade Specialists

www.dalcassianwines.com

25 The Mall, Beacon Court, Dublin 18 Ph: +353 1 2937977 Email: info@dalcassianwines.com Enjoy Alcohol Sensibly.

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TRAINING

Cocktail Tools, Techniques & Recipes Setting up your bar properly is crucial for cocktail making and the decisions involved in this process include understanding the size of your cocktails, the recipes on offer and the layout of the cocktail bar itself. Before you can even begin, however, you must allocate a budget for cocktail equipment and the subsequent training that is required and a schedule to facilitate that training. Help is available from companies like Edward Dillon and Irish Distillers Pernod Ricard, both offer on-site cocktail training and brand invigoration services to reduce set up costs and menu planning. All these factors are linked to the quality of the cocktails that you will finally produce, so plan wisely before you purchase sub-standard cocktail equipment for short-term benefits as you will end up replacing this type of equipment regularly. Here we will consider the major pieces of cocktail equipment available to you and the best practice procedures involved in using these pieces of equipment professionally and with style.

Terms, Techniques and Tools All utensils must have a place where they should be kept at all times. Cocktail shakers should be rinsed after every use and have their own place behind the bar. Always remember cocktails may be shaken, stirred, blended or poured (built). The decision about which of these methods to use depends on several factors. If the cocktail contains a cloudy ingredient, such as fresh cream, egg yolk, lemon or orange, it should be shaken. If all the ingredients are clear and are also fizzy, then the cocktail should be stirred. If the drink involves separate layers then the cocktail should be built slowly over the back of a spoon or just over ice. Finally, if you’re creating a cocktail that requires the use of fresh juices and leaf oils we use the muddle technique. Author and winner of national and international industry awards, James Murphy is a former education chairman of the International Bartenders Association (IBA). He has managed in the bar and beverage industry for over 20 years and holds a Masters Degree in Hospitality Management. James currently lectures full time in the Bar Management Department at the Dublin Institute of Technology, College of Arts & Tourism, Cathal Brugha Street. For further information and enquiries on cocktail tools, techniques and recipes you can contact him at james.p.murphy@dit.ie

Cocktail Shaker The standard three piece, stainless steel is the best. Ideally used for cocktails with fruit juices, think of a Whiskey Sour, be careful never to use fizzy drinks in the shaker. How to use the Cocktail Shaker: Fill your shaker half way with ice, add the recipe ingredients and secure all the parts together, using both hands, place the forefinger of one hand over the top of the shaker and the thumb of the other hand under the bottom. Grasp the shaker fully around the middle, move the wrist and forearm together and in an arc rhythm – shake sharply and aggressively. The use of your wrists is crucial here – the harder you shake the quicker the temperature drops and your ingredients will mix – shaking also gives the cocktail a pleasing head when served (recommended shaking time is normally 10 - 12 seconds). Always shake away from the direction of the customer in case of a spillage.

Boston Shaker Boston shakers have become the most popular cocktail shakers in recent years as customers can see the ingredients of their recipe during the preparation

process – helping to build expectation levels. Boston shakers can be sourced in various styles. However I would recommend the stainless steel cones with rubber coated grips accompanied with the glass component. The types of cocktails made are similar to the ones made within the traditional cocktail shaker except it is generally used with a winged strainer. One cone overlaps the other to lock the shaker. Tap the top cone until you feel the shaker is closed (be careful), to open the Boston shaker place it on the work surface and tap the middle near the overlap until you feel it release. How to use the Boston Shaker: Fill the glass half to 3/4 full with ice, then pour all the ingredients on top of the ice, cheapest ingredient first. Pour the contents of the glass into the steel half and close the shaker. Shake for 10-12 seconds vigorously and open as stated above lifting the glass off first. Using a winged strainer strain the cocktail. This shaker is referred to as the bartender’s shaker for its practicality, precision and efficiency. It is favoured by professional bartenders because it is easy to clean, open and because of its size (capacity) you get a better throw of ice which helps the ingredients to mix quicker and produce a strong head.

Mixing Glass Set This is like a jug without a handle. The best types usually contain a pouring lip. Mixing glasses are normally used with a bar spoon (10 inches long made of stainless steel, the top end usually contains a disc called a muddler, the middle shaft section is spiralled and ideal for mixing drinks, the bottom end gives you a bar spoon measure – the same as a standard kitchen teaspoon). A mixing set also contains a Hawthorn strainer (made of stainless steel, coil rimmed to adapt to the circumference of most mixing glasses or cocktail cones – best used to separate the drink from ice). Mixing glass sets are used for mixing clear cocktails which contain no juices or cream, such as a Manhattan cocktail. How to use a Mixing Glass set: Always pre-chill with fresh ice and strain the excess water before you start. Add fresh ice, your recipe ingredients and stir with a bar spoon quickly (20 seconds maximum) to bring the temperature and strength of the ingredients down to enjoyable levels. Straining your cocktail from a mixing glass should be done with a metal strainer (Hawthorn). Only alcoholic products and bitters should be mixed in a mixing glass. Sometimes the glass half of the Boston shaker can be used if you do not have a proper mixing glass, but you should remember it’s all about style with this tool therefore the preparation of the cocktail should be professional and elegant.

Electric blender Blenders are available from numerous manufacturers and most have variable speeds. I would recommend Blentec, which is distributed by the Raw Juices Company, as an excellent choice that will chop pretty much anything, from whole ice cubes to tough fruits. Most cocktail bars favour see-through blenders with the quantity measurements listed on the side for staff convenience. Blenders are best used for preparing cocktails that require fruit to be pureed, for example a Strawberry Daiquiri.

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TRAINING How to use a blender: Pour all your ingredients into the blender, the cheapest ingredients first in case of mistakes, ice should always be added last, and blend for 20 seconds maximum. Be careful not to over-blend as this can turn the ingredients, for example cream will turn sour or fruit juices overly thick. Overblending can also aerate ingredients two fold meaning you will end up with wastage. There are limitless amounts of concoctions that can be developed using blenders due to their versatility and ability to combine ingredients easily.

Muddle An ancient term meaning to crush with vigour, muddling is an all-important element of mixing classic cocktails when using fresh fruits and herbs, such as mint in the Mojito. Traditionally made of wood or marble, contemporary muddlers come in a range of different materials and have interchangeable heads which can be adopted to use as a masher and grinder and allow you to grind your ingredients in the bottom of the glass without marking your cocktail glassware.

Build This technique can incorporate elements of muddling but principally involves the building of the ingredients over a mixture of cubed and crushed ice and stirring carefully before service, for example a Blue Lagoon.

Cocktail Recipes (Created by DIT student bartenders at the Bar Management Department) •Darragh Egan, The Blarney Inn, Nassau Street, Dublin 2 Cocktail: The Captain’s Cloud (long drink) Ingredients: 7cl cranberry juice, 7cl orange juice, 3.5cl Havana Club 7 Year Old, 1cl lime juice, dash of Angostura Bitters Method: Shake all ingredients and then add bitters. Garnish with orange and cherry. •Stacy Scanlon, Green’s Restaurant ‘Above the Inn’, Celbridge, Co Kildare Cocktail: Summer of Love (after dinner cocktail) Ingredients: 3cl Absolut Raspberry Vodka, 2cl Bols Crème de Cacao White, 4cl fresh cream and 10 raspberries Method: Shake and double strain into a double cocktail glass rimmed internally with dark chocolate. Using a bar spoon pour 2cl of Prosecco into the bottom of the cocktail. Garnish with a sprinkle of dark chocolate on top. •Devon Aughey-Evans, The Squealing Pig, Monaghan

Cocktail: Citronberry Sunset (long drink) Ingredients: 3.5cl Absolut Citron, 1.5cl Cointreau, 1cl Bol’s Raspberry Liqueur, 6.5 cranberry juice, 1.5cl lime juice Method: Shake all ingredients with ice and serve in long drink glass, garnish with kiwi, cherry and lemon. •Shane Carberry, The Spiral Tree, Main Street, Longford Cocktail: In a Loop (after dinner drink) Ingredients: 2cl Bacardi, 4.5cl Midori Melon Liqueur, squeeze of lemon juice, 6cl fresh orange juice, spoonful of lemon sorbet Method: Blend all ingredients for 12 to 15 seconds, pour into a double martini glass, rimmed with chocolate powder, with crushed ice. Garnish with a sprinkle of chocolate powder. •Simon O’Carroll, Frank Duff’s Pub, Bray, Co Wicklow Cocktail: Guilty Pleasures (after dinner drink) Ingredients: 2cl Absolut Mandarin, 2cl Cointreau, 1.5cl Amarula Liqueur, 1.5cl Bols Crème de Menthe, 6cl fresh milk, 10cl ice cream, 7cl fresh cream, dash of honey, 1 banana Method: Blend everything except the cream – this is whipped with the mint liqueur and floated on top separately. Garnish with an orange wedge. •Natalie Rademeyer, Westin Hotel, Westmoreland Street, Dublin 2 Cocktail: One-a-day (long drink) Ingredients: 3.5cl Vineyard Peach Liqueur, 3.5cl Absolut Raspberri Vodka, 4 dessert spoons of fruit cocktail/salad, top up with lemon-lime sugar-free soda Method: Build into a goblet glass. Add fruit salad and add one scoop of ice. Stir 5-6 times. Fill glass with ice and pour lemon-lime soda to fill the glass with a bar spoon. Serve with coloured straws, long spoon and garnish with a single strawberry on the rim. •Danny Whoriskey, Teach Jack Bar, Donegal Cocktail: Suck It (long drink) Ingredients: 3cl Bols Geneva Gin, 3cl Bols Cherry Brandy, 1cl De Kuyper Grenadine, 3cl orange, 2cl lemon juice Method: Shake with ice and serve in old fashioned glass with ice, garnish with strawberry and melon balls. •Sean Kenny, Captain America’s, Grafton Street, Dublin 2 Cocktail: Strawberry Surprise (after dinner drink) Ingredients: 3.5cl De Kuyper Crème De Cacao, 1.5cl Butterscotch Mickey Finn’s, 1.5cl Vanilla Schnapps, 6cl of fresh milk and

5/6 fresh strawberries Method: Blend all ingredients over ice and pour into a tall glass. Garnish with a strawberry. •Gintare Petrauskaite, TramCo Brewery, Rathmines, Dublin 6 Cocktail: Sunny Mary (long drink) Ingredients: 5cl Absolut Vodka, 10cl carrot juice, 1.5cl freshly squeezed lemon juice, pinch of salt and pepper, ½ teaspoon horseradish, 2 small dashes of Tabasco sauce Method: Make a red salt rim (using food colour), make a honey layout in the glass. Add all ingredients to shaker (except pepper) and give it a quick shake. Strain into a glass over ice and sprinkle grounded pepper. Garnish with cucumber slices. •Anthony O’Brien, The Bridgewater Inn, Sallins, Co Kildare Cocktail: One Night in Roger (long drink) Ingredients: 3cl fresh lime juice, 3.5cl fresh grapefruit juice, 10cl pressed apple and mango juice, 4cl Absolute Citron, 2cl Mickey Finns Apple Liqueur Method: Shake and strain into a hurricane glass filled with cubed ice. Garnish with a slice of grapefruit and red cherry, grapefruit and lime rinds and straws. •Lucy Berry, The Blarney Inn, Nassau Street, Dublin 2 Cocktail: Blue Moustache (short drink) Ingredients: 3.5cl Captain Morgan’s Spiced Rum, 2.5cl Cointreau, 2.5cl lemon juice Method: Shake with ice, strain into a chilled martini glass. Top with blue foam (fresh egg white whisked with Monin Blue Curacao syrup) and sprinkle with fresh ground ginger. Garnish with a red glacé cherry. •Ian Alvey, Silvers Nightclub, Wicklow Cocktail: Fruit n’Nut (after dinner drink) Ingredients: 3.5cl fresh cream, 3.5cl raspberry puree, 2cl Bols Raspberry Liquor, 2cl De Kuyper Crème de Cacao, 2cl Frangelico Method: Shake all ingredients vigorously. Serve in chilled Martini glass. Garnish with raspberry and pineapple leaf. Place chocolates and hazelnuts on side plate. •Brian Farrell, The Keadeen Hotel, Kildare Cocktail: The Captain’s Pie (after dinner drink) Ingredients: 3.5cl Captain Morgan’s Rum, 2cl Banana Liqueur, 2.5 scoops of caramel ice cream, 3.5cl of toffee sauce Method: Blend all with ice and serve in Pina Colada glass. Garnish with crushed chocolate biscuits on top.

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ANY GIVEN DAY

GLENN

THOMPSON Sparkling Winemaker Glenn Thompson’s passion for wine originated when he was a restaurant manager. In fact such was his passion for wine that he opted to pursue his interest, leading him to the fine wine retail trade, further wine education, and eventually on to a career in winemaking at Bass Phillip Wines. Following a four yearspell at De Bortoli in the Yarra Valley, Glenn joined Domaine Chandon as operations winemaker in 2005 where he completed his winemaking studies. In January 2007 Glenn was promoted to the position of winemaker and in 2008 was given responsibility for all sparkling wine production at Domaine Chandon, a position which places him at the forefront of the global sparkling winemaking process.

n Your role with Chandon? For the last two years I’ve been responsible for the development of Chandon, I’ve seen many challenges in that time and the current recession is only the latest. But Chandon continues to grow and find new drinkers – we’re producing over two million bottles each year. n What’s the history of Chandon? Well we have to look back to 1986 when Moët & Chandon expanded to Australia’s Yarra Valley, east of Melbourne, and Domaine Chandon was born. At the time Moët & Chandon was looking to use traditional methods of champagne production in the New World. Yarra Valley was chosen for its cooler climate that makes it ideal for growing the grapes of sparkling wine – Chardonnay, Pinot Noir and Pinot Meunier. Yarra is one of the last regions to turn brown in summer, its cooler climate is what’s needed for producing great sparkling wines. n And cooler means better wine? For sure, our cooler Australian climate gives us a longer growing season and that allows the characteristics of the grapes more time to develop. We also have about 100 acres at higher altitudes than competitors; again this allows us to develop unique grape characteristics. n It sounds technical… It is, but the result is all that’s important – in only 20 years Chandon has emerged as the leading super premium sparkling wine in Australia. With its crisp and fruity taste, Chandon Brut sparkling is sure to be a hit with Irish consumers too. I’m proud to say that our wines compare very well against the great champagne names of the world. n Chandon is probably better known to Irish consumers as Greenpoint… Yes but we’ve now rebranded, Chandon is our global

name so we’re simply making sure we have better global recognition. We’re also driving home the message that Chandon is a very versatile drink. n Versatile – how? We don’t see Chandon Brut as something that should only be brought out on a special occasion. Chandon is a premium sparkling wine at a very affordable price, so whether you’re having a barbecue with friends or hosting a formal dinner party, Chandon is an affordable yet premium sparkling choice. It is for this very reason that in Australia sparkling wine consumption is growing by 15% each year – consumers see sparkling as an every occasion drink. n So you see sparkling as a great complement to food? Absolutely, sales of sparkling are defying what is a difficult global market because consumers are increasingly matching sparkling wines with food. Oysters are a great match as the acidity of Chandon cuts through the saltiness of the oyster, but fruit, salads and even spicy dishes work well. That’s the secret of a great sparkling wine – it opens and cleanses the palate and that makes it a very diverse drink. n Who drinks Chandon? Everyone, we’re finding success with all age groups. In our home market of Australia, which accounts for over 50% of our sales, Chandon is the number one sparkling in all age profiles both on and off trade. Many Australian bartenders are even using Chandon as a replacement for soda in cocktails – it gives the Mojito an added dimension.

Chandon Brut (rrp e19.99) is available from Edward Dillon & Co.

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