5 News Bites: What’s up and what’s down this month
6 News: New licensing system for tobacco and vapes; Diageo’s latest price hike is a blow to publicans and Carlsberg Group completes acquisition of Britvic Ireland
10 Interview: Fionnuala Carolan spoke to Joe McGirr of Boatyard Distillery, Co Fermanagh about being the first and only distillery in Ireland to achieve B Corp status
13 NoffLA Awards: The top off-licences in the country are commended
16 A day in the life: Cathal O’Brien, West Cork Distillery’s brand ambassador tells us about a typical day in his life
18 VFI News: Update on VFI energy and insurance schemes and how to get involved
31 Irish Whiskey Awards: Find out the overall and category winners of this year’s awards
38 Campaign Trail: A focus on new products coming to the market
40 Advisor HR: Caroline Reidy, managing director and founder of The HR Suite advises on how to deal with bereavement in the workplace
42 Closing time: See the latest appointments in the drinks sector and what famous Dublin hotel is on the market
Awards season is upon us
This issue is packed to the brim with awards coverage. From the Irish Pub of the Year Awards, to the Irish Whiskey Awards and not forgetting the very recently held NoffLA Off-Licence of the Year Awards, it may seem like awards overkill. However, I believe that awards season is a very important part of the year. They bring people together to socialise and network, they focus us on high standards and they showcase the very best operators nationally. We all like to see what our competitors are doing and this is a great chance to look at other businesses similar to your own and think about what you can do better or what tips you can pick up from each other.
The cover interview is with Fred Malzard of Malzards Pub in Kilkenny. They were named Irish Pub of the Year back in November and they certainly feel like very worthy winners. From our interview with Fred on page 20, you can see how far he has gone to make his family business a success. One of the main takeaways from the interview for me was that once a rural pub could make its owner a decent living by just opening the doors and serving pints, now a business needs to go so much further than that to break even. Malzards is thriving but mostly because they are going above and beyond the normal expectations of a local pub. From hosting busloads of tourists who partake in seanchaí and hurling sessions to providing Air BnB and a motor home park accommodation and now moving into holding civil wedding ceremonies, making a good living from a country pub requires you to pull out all the stops and the rest. You can only admire what they are doing here but also wonder why publicans can’t make a good living from doing what they do best. Why has business become such a struggle? Promises from the new government of VAT rate decreases will hopefully materialise by July and will offer some muchneeded reprieve to the hospitality sector.
One of the main takeaways from the interview for me was that once a rural pub could make its owner a decent living by just opening the doors and serving pints, now a business needs to go so much further than that to break even.
Fionnuala
Carolan Editor
fionnualacarolan@mediateam.ie
Twitter: @drinksind_ie
Meanwhile, we also look at all the winners from the Irish Whiskey Awards and the winners of the Off-Licence of the Year Awards. Feast your eyes on all these winners. There is certainly a huge amount of wonderful people doing extraordinary things in our sector.
Finally, in this issue we spoke to Joe McGirr, founder of Boatyard Distillery in Co Fermanagh about being the first Irish distillery to be awarded B Corp status. He outlines some of the fabulous ways they remain at the top of the sustainability game and the passion that goes into producing Boatyard Double Gin.
We hope you enjoy this issue and if you have any feedback, news or views, please don’t hesitate to contact me.
Cheers,
Fionnuala Carolan Editor
Quotes of the month
“The rise of the martini has gone from zero to hero. It’s such a simple drink to make but has bags of flavour. If you want a perfect martini, get a bottle and put two parts gin, one part martini and one part water and leave it in the freezer for an hour.”
“Rural isolation is a big problem. In some areas people don’t talk to their neighbours anymore. I want the pub to be a social hub for our village and beyond, a place where people can come together and just talk.”
Fred Malzard, Malzards Pub, Stoneford, Co Kilkenny, Irish Pub of the Year 2024
“Grief is something all employees will experience at some time during their career. It is therefore important that we know how to deal with grief in the workplace.”
Caroline Reidy,
GOOD MONTH
Irish hospitality businesses see tips tripple
A recent survey conducted by the Restaurants Association of Ireland (RAI), in collaboration with Paynt, revealed that 83% of businesses using cashless tipping systems reported seeing a significant increase in tips with some businesses even reporting a triple increase.
Positive trends for Irish hotel market
CBRE’s Outlook 2025 report forecasts a strong year for the Irish hotel sector, despite pressure on room rates from new hotel supply. The property consultants highlight how the market is at the start of a new cycle for investment and development, as ECB interest rates drop. Nearly €900 million worth of Irish hotel transactions were completed in 2024 and a similar level is forecast for 2025.
Irish food and drink exports reach a record €17 billion
The value of Ireland’s food, drink and horticulture exports increased by 5% last year to a record €17 billion, according to Bord Bia’s Export Performance and Prospects Report for 2024/25. This performance marks a milestone year for Irish food and drink exporters, despite enduring global trade challenges. The value of drink exports grew by 19% to just over €2.1 billion, with ‘ready-to-drink’ (RTD) beverages achieving a threefold increase year-on-year to €235 million.
BAD MONTH
FSAI reports 45% rise in food safety Enforcement Orders in 2024
The Food Safety Authority of Ireland (FSAI) stated that 133 Enforcement Orders were served on food businesses for breaches of food safety legislation in 2024, an increase of 45% on the 92 that were served in 2023. A number of recurring food safety issues were identified including a lack of pest control procedures; inadequate regular and thorough cleaning; failure to maintain correct temperatures of foodstuffs; unsuitable food storage facilities; and inadequate staff training in relation to food safety and hygiene.
Diageo’s latest price hike is a blow to publicans and consumers
Diageo has notified publicans that the price of a pint is to increase yet again. This will be the fourth price rise in two years. Guinness, Harp, Smithwicks, Hophouse 13 and Harp will go up by 6 cent per pint on 3 February bringing pint prices to well over €6 and even beyond €7 in Dublin. Diageo’s announcement comes at a time when publicans are grappling with an unprecedented cost of doing business and is considered a blow to an industry already on its knees. (For more see page 8)
Joe McGirr, founder of Boatyard Distillery, Co Fermanagh
managing director of the HR Suite
New licensing system for tobacco and vapes to come into effect in February 2026
A significant shift is on the horizon for publicans and retailers selling tobacco and nicotine inhaling products. In a move aimed at strengthening public health regulation, outgoing Minister of Health Stephen Donnelly has signed a new licensing system that will require vendors to pay annual fees to sell these products. According to www.legislation.ie beginning on 2 February 2026, vendors will need to pay €800 to sell vapes and €1,000 to sell tobacco for each premises from which either product is sold as part of this newly introduced scheme under The Public Health (Tobacco Products and Nicotine Inhaling Products) Act 2023.
the National Environmental Health Service of the HSE which has been given the power to issue licences.
The law also provides that licences will not be issued for temporary or mobile premises, e.g. pop-up shops at festivals, and that licences can be suspended or revoked.
In addition, the Minister commenced the requirement for retail workers that sell these products to be over 18 years of age, with some exceptions for family members, and a power for the National Environmental Health Service, the enforcement authority, to publish the names of those businesses that have been convicted of tobacco control offences.
Minister Donnelly said: “I’m hopeful that the introduction of an annual fee from next year for the sale of tobacco products will act as a disincentive for some retailers to stock these products at all as it is the government’s objective to eliminate tobacco use. Similarly it is my intention that a licensing regime for nicotine inhaling products will similarly reduce the number of outlets where they are sold, in turn reducing the use of vapes by young people and non-smokers.
“Retailers have always shown cooperation and compliance on the introduction of new tobacco control measures and I look forward to that same spirit on the introduction of this system. Retailers have known that this system was planned since we introduced the legislation in 2023, and I’m confident that the significant further 13-month lead-in time will ensure retailers have sufficient notice to prepare for this. It will be another important achievement within our overall strategy to reach a tobacco free Ireland.”
Licences are €500 or less.
“Even the Department of Health, when they introduced fees for Sun Tanning establishments set a figure of €120 per premises; these premises are subject to many of the same restrictions as apply to tobacco and vaping control and are visited by the Environmental Health Officers (EHO) on behalf of HSE,” he highlighted.
Currently persons wishing to sell tobacco products from one or more premises, need only to register and pay a once-off fee of €50. There are no requirements for persons wishing to sell nicotine inhaling products. Applications must be made to
However, Vincent Jennings, CEO of the Convenience Stores and Newsagents Association said that the new fee is not in line with other excise license fees. “How did the departing Minister arrive at this exorbitant figure? A quick run through the individual licenses collected by Revenue show that the overwhelming majority of Excise
Also commenting on the potential impact of the incoming laws, David Melinn, country manager, BAT Ireland, said: “There is a lot of pressure on small business at the moment, so we urge the next government to work closely with industry to ensure that the new licensing system doesn’t put an undue burden on small shops, and the overwhelming majority of retailers in Ireland who take their responsibilities in selling age-gated products like vapes very seriously.”
Former Health Minister Stephen Donnelly recently signed a new license fee arrangement for Tobacco and Nicotine Inhaling Products
Vincent Jennings, CEO, CSNA has expressed concern that the new combined €1,800 annual license fee will come as a shock to many tobacco retailers in the convenience, off licence and newsagent sectors
More price rises for Diageo products
Guinness, Harp, Smithwicks, Hophouse 13 and Harp will go up by 6 cent per pint on 3 February bringing pint prices to well over €6 and even beyond €7 in Dublin.
But industry sources have warned that once VAT, duty and the pub margin are added it will mean 30c extra for a pint “at the tap”.
The Vintners’ Federation of Ireland (VFI) has criticised Diageo’s decision to increase prices again saying it will force many publicans to pass on the increase to consumers, further impacting already struggling pubs and their loyal customers.
According to Pat Crotty, VFI CEO: “Publicans are being squeezed from every angle – rising energy costs, higher wages and governmentimposed charges. This latest price
increase from Diageo adds yet another layer of financial pressure on pubs already struggling to keep their doors open.
“Our members understand that costs are rising across the board, but what they need now are meaningful supports to help absorb these increases. We need suppliers and the government to recognise the unique pressures facing publicans and work with us to find solutions that can sustain this vital sector,” he says.
Crotty goes on to say that it isn’t just about the price of a pint. It’s about the survival of pubs across Ireland. “The reality is that small, community-based pubs are at breaking point. Without additional support, particularly in rural areas, many will simply not survive.
Diageo has notified publicans that the price of a pint is to increase yet again. This will be the fourth price rise in two years.
“We know that Diageo and other suppliers value the role pubs play in Irish life, so it’s time to step up with concrete support measures. At the same time, we need government intervention to address the ongoing cost-of-living crisis and the soaring costs faced by businesses.”
No changes for Changing Times
In response to Diagoe’s announcement, Changing Times Brewery, the new brewery backed by some of the bestknown publican families in Dublin, has confirmed they will not be increasing their prices in 2025.
Ronan Lynch of the Swan, one of Changing Times Brewery’s founding publicans said, “We thought it was important to make that clear, so that our customers know they will be paying the same prices today and tomorrow as they did when we launched last November. Being a locally produced, Irish brewery we know how disappointing people find regular price increases from some of the major operators. So at the start of 2025, we wanted to give this firm commitment to anyone trying our refreshing beers.”
Carlsberg Group completes acquisition of Britvic Ireland
Carlsberg Group has announced the completion of its acquisition of Irish soft drinks maker Britvic Ireland, following its purchase of parent company Britvic PLC.
Carlsberg will retain Britvic Ireland as a standalone soft drinks business, with managing director Kevin Donnelly remaining at the helm and no roles impacted in the company’s Irish operations. Britvic Ireland will
continue to produce and sell its portfolio of soft drinks, including Ballygowan, MiWadi, Club, Cidona and TK, while Diageo will continue to sell Carlsberg alcoholic brands in Ireland.
Britvic Ireland has been manufacturing soft drinks at Kylemore Road in Ballyfermot for the past 50 years and has been bottling Ballygowan at Newcastle West in Limerick for 35 years. The company remains the only largescale soft drinks manufacturer in the Republic of Ireland, employing over 400 people. This deal establishes Britvic Ireland as the only standalone soft drink company in Carlsberg’s Western Europe operations.
Søren Brinck, Carlsberg Group EVP Western Europe,said; “Today marks a pivotal milestone in the history of the Carlsberg Group as we welcome the acquisition of Britvic Ireland. Carlsberg Group has extensive and
successful experience with soft drinks in various markets, and Britvic Ireland has an exciting portfolio of brands and products that are beloved in the Irish market. With the acquisition, Carlsberg also further strengthens its existing relationship with PepsiCo and will now become their largest bottling partner in Europe.” Kevin Donnelly, managing director of Britvic Ireland, said; “At Britvic Ireland we are very grateful for 16 wonderful years as part of Britvic PLC. We are excited to join the Carlsberg Group, a larger and more global business. We look forward to accessing increased investment and capability to continue our growth journey and are confident that this acquisition will bring about exciting opportunities for the development of our brands, teams and operations.”
Managing director Kevin Donnelly remaining at the helm and no roles will be impacted in the company’s Irish operations
Irish Distillers partners with Bank of Ireland to offer loans to tillage farmers
Irish Distillers is partnering with Bank of Ireland to offer Enviroflex sustainability-linked loans, that provide discounted flexible finance, to tillage farmers for the very first time.
Enviroflex loans are designed to incentivise farmers to continue implementing sustainability focused improvements on their land, with Bank of Ireland having already developed a wide range of successful Enviroflex partnerships across the dairy sector throughout 2024.
Irish Distillers is now the first to partner with Bank of Ireland to support the roll-out of Enviroflex loans to the tillage sector, with sustainability-linked financing now available to participants of Irish Distillers’ Sustainable Green Spring Barley Scheme.
The Sustainable Green Spring Barley Scheme, launched in 2020, is a tailored sustainability programme for barley growers to support the longterm viability of the spring barley sector in Ireland by incentivising and
rewarding growers for delivering environmental and biodiversity initiatives on their farms.
To qualify for an additional financial premium as part of this scheme, barley growers are required to implement eight essential measures, and must also choose an additional three to four measures which specifically have a direct and positive impact on biodiversity.
Graham Caulwell, head of sustainability and compliance, Irish Distillers, said: “Irish Distillers has a proud history of buying quality grain from Irish farmers to produce our whiskeys and we are committed to working in partnership with our growers to respond to the challenges of climate change and to promote sustainable agriculture through initiatives such as our Sustainable Green Spring Barley Scheme.”
Eoin Lowry, head of agri sector, Bank of Ireland, said: “A vast number of dairy farmers looking to enhance their farms sustainability have already availed of Enviroflex
loans, and we now look forward to working with Irish Distillers to reward tillage farmers who implement more sustainable farming practises with discounted finance options.”
Irish Whiskey Association launches scholarship in partnership with Maynooth University
The Irish Whiskey Association, the trade association representing the Irish Whiskey sector, has recently announced a scholarship opportunity with Maynooth University on its Brewing and Distilling microcredential.
The Irish Whiskey Association will sponsor one place on this microcredential, which aims to equip learners with the necessary scientific knowledge and instrumentation competencies to develop skills relevant to the alcoholic drinks industry.
The Irish Whiskey Association sponsors a place on Maynooth University’s Brewing and Distilling micro-credential to meet the rising demand for skilled professionals
The course was created in response to the strong demand for an analytical course to support the growing Irish craft brewing and whiskey industries.
“Recent reports on the value of the Irish drinks sector show that it now easily exceeds €2 billion euro, and there are now around 10,000 people directly employed in brewing and distilling in Ireland,” said Eoin Ó Catháin, director, Irish Whiskey Association.
“In order for our sector to continue growing and remain competitive, we must be able to rely on our indigenous workforce,” he said.
This need is acutely felt by companies seeking to fill vacancies in this competitive environment. n
Eoin Lowry, head of Agri Sector at Bank of Ireland, Ciara Egan, Sustainability and Responsibility Specialist at Irish Distillers, Susan Maher, Agri Development manager at Bank of Ireland and Graham Caulwell, head of Sustainability and Compliance at Irish Distillers mark the launch of the partnership in East Cork (Photo Credit: Cathal Noonan)
Double or quits
Joe McGirr is the founder of Boatyard Distillery in Fermanagh. He spoke to Fionnuala Carolan about his passion for gin and how their B Corp status began with plain old practicality
News just in! Boatyard Distillery’s gin and vodka are the only Irish brands to feature in the prestigious Drinks International Brands Report this year. Boatyard’s Double Gin has been crowned the number 2 trending gin brand in the world while Boatyard’s Vodka has emerged as a newcomer on the bestselling vodka brands list for 2025. This was a very nice start to 2025 for Joe McGirr and his team.
Boatyard was established in 2016 and it has been a bit of a whirlwind for the brand ever since. The distillery is situated on the beautiful banks of Lough Erne, County Fermanagh and is the county’s first legal distillery since 1890. The distillery takes its name from the disused Boatyard that it was built on. A unique element of the distillery is that visitors can arrive by boat or car and many choose the former in the summer months. It’s hard to imagine anything more enchanting.
Joe grew up in nearby Enniskillen on a dairy farm but farming life wasn’t
to be for him; not because of his disinterest but more due to his place in the family. He was the youngest of five siblings and the eldest, his brother, was always destined to take over the farm so Joe knew from an early age that he would be pursuing a different path. At just 18 he moved to Scotland with an already keen interest in hospitality.
“I moved away from home quite early, and moved to Edinburgh to study hospitality management and worked in a 5-star hotel called the Balmoral and they had a really good training programme. I also studied wine for four years and completed the WSET diploma while there,” he says of his early career.
He subsequently got a job in the Scotch Malt Whisky Society arm of the Glenmorangie Company which is owned by global brand LVMH, and spent a full decade working as a restaurant manager and eventually chairing tasting and nosing panels. “That role was really interesting and
Boatyard Distillery founder Joe McGirr is a Fermanagh man through and through
a bit geeky,” he jokes. “It was very sensory-based. We were doing six samples twice a day and we would rate the whiskys so it was really interesting. But then I found gin and fell in love with the gin martini. I’d come from a world of high-strength whiskys and my palate was leading the way. I became passionate about it and felt that I could really make something with it and by that point I was keen to get back here to set up my own distillery.”
Dream becomes reality
In 2013 the dream started to materialise into reality. He was fortunate enough to find the disused Boatyard close to his home. In 2016, after three years of complicated planning, it finally opened and Boatyard produced its first gin, a surreal moment for Joe.
So how does an individual fund a large project like this, we wondered?
“Initially we didn’t have anyone funding us,” explains Joe. “Not many doors opened at the start and I took out a fair chunk of personal credit. We then got backed by Invest Northern Ireland and they have been extremely supportive of our business from the off. They gave us a leg up and then we found some private investors who we managed to engage with, in particular a company called Clarendon Fund Managers in Belfast.”
The gin market is a pretty busy space so you would imagine that making your mark is difficult but Joe was confident in his goal.
Boatyard’s Double
“I knew at that point that the world didn’t need another gin but I felt I had something that would be really very special. As a purist, I wanted to make a gin that I would want to drink. We did 53 distillations or iterations on recipe development to get to a point where we felt it was world-class and the dream started from there. I guess our vision was very different from a lot of other distilleries, especially in Ireland. Our approach was very dictated by the gin whereas a lot of distilleries were dictated by whiskey. We were using the gin to fund the gin. That was our point of difference in that we were going deeper down the rabbit hole in the gin world whereas other distilleries were pulling back when they got to the three-year mark with the whiskey.”
He explains that with whiskey production you are dictated to by three ingredients – barley, yeast and water but with gin, you could put 100 ingredients into it if you wanted. “The creativity side of gin was a draw for me,” he admits.
“I knew at that point that the world didn’t need another gin but I felt I had something that would be really very special,”
Joe McGirr
Practicality and sustainability go hand in hand
Joe’s goal was and still is to be the leading Irish gin distillery making sustainable spirits and by engaging his team and bringing them on the journey with him, they have achieved something pretty amazing. In February 2023 they became the first B Corp certified distillery in Ireland.
Sustainable practices were the natural way of doing things from the outset but he didn’t call it this. To Joe, all these steps, which come under the sustainability umbrella now, are what he describes as practicality. “We were doing a lot of things in the distillery back in the early years just because they made sense. For one, our gin waste gets made into chocolate by the Proper Chocolate Company in Dublin. They use our botanical waste - juniper, coriander, citrus peel and things that have been through the still already but still have loads of flavour. It would effectively just be thrown out otherwise. That led on to a whole food exploration with a martini marmalade and a slow gin jam and all sorts of things that are weird and wonderful. It’s repurposing. Why would you not do that?” he asks.
All these little things added up and they realised there was something in it but one particular practice stands out for Joe. “We were doing distillery tours five days a week and we are quite generous with samples on our tours. One of the girls asked why were we using glass for this? It was a bit of a penny-drop moment. So we cut out all glass and packaging from our distillery. We fill containers to pour samples for our guests. The gin for retail or bars goes into holding vessels after the point of distillation and into refillable glass bottles. So that idea snowballed into things like our liquid waste gets sent away once a week to a biofuel plant that converts it into energy going back into the grid. That’s the biggest source of waste material for the distillery. Our grain waste goes to a farmer next door.”
They also produce vodka in the distillery and for this, they buy organic wheat from a farmer called Mark Gillanders, an hour from them in Co Monaghan. “ I grew up on the farm so I wanted to give the farmer a better price and have a good relationship. He would argue about why would you use fertilizer when there are natural things
like clover that can do the same job. It’s intrinsic that our partners feel the same as us and put that before profit and we have a brilliant relationship with Mark.”
Lifting the bonnet
They eventually realised that they were doing things a bit differently to most. Even down to things like the team taking two days out a year to do litter picking for the council. “We were doing all these things and we couldn’t really figure what box it fit into and that’s when we found B Corp. It lifts the bonnet on the intrinsics of your company. The environmental part is a big part of it but it also looks at your gender pay gap and the difference between the highest and lowest paid member of staff in your company. It’s really detailed and you can’t skip around it. They really uphold the values and that’s what attracted me to it. We got to the end of the process and we achieved one of the highest scores for a distillery and we are still the only B Corp distillery on the island of Ireland, although I think that might change soon.” He says it was a great moment after 18 months of work but they soon realised they were only at the start of their journey. “There is so much scope. The biggest cost is time and commitment and for us it has to be practical. We are still very small but we have to prioritize that,” adds Joe.
Worldclass team
They have 14 employees at present with Joe describing them as “a worldclass team”. Michael Smoley runs their US market. They have big growth plans for the US and are already stocked in 500 bars in the New York area. Their commercial director is Declan McGurk, formally from the American
The distillery takes its name from the disused Boatyard that it was built on, on the banks of Lough Erne
Bar in the Savoy in London. Joe approached Declan during Covid and asked him to come and work for Boatyard and luckily he said yes. Joe describes this as a real game-changer for them. “Declan was a real advocate of best bars around the world and he gives us that link to engage with these bars now.”
“We’re really at home in cocktail bars – that’s our natural home,” explains Joe. “The rise of the martini is from zero to hero. It’s such a simple drink to make but has bags of flavour. It’s easy to make it well. It carries a lot of flavour.”
We asked Joe to talk us through the perfect martini. “For me, it’s always going to be simple. If you want a perfect martini, get a bottle and put two parts gin, one part martini and one part water and leave it in the freezer for an hour. That is how to make it perfectly.”
Showing off Fermanagh
The Boatyard Distillery Tour is now included in the ten best things to do in Northern Ireland on Trip Advisor and Joe is very passionate about showing off his home. “I wanted to show off Fermanagh. I love bringing people in to my home, which is what I call it. I love giving that welcome. I love the storytelling element. It’s a part of the business we see getting bigger. We want to put Fermanagh on the map.”
Home is clearly so important to Joe and what he has achieved is something his family are very proud of. His sister, Teresa Moss works alongside him as the distillery manager. “My family has been intrinsic to the success of the distillery, especially in the early days,” he says. They are the judge and jury and I always get honest feedback from them, whether I like it or not!” n
NOffLA announces winners of Off-Licence of the Year Awards 2025
McHugh’s Off-Licence Malahide Road has been named as The National Off-Licence Association (NOffLA) Off-Licence of the Year 2025. The winner was unveiled at a reception at the Honourable Society of King’s Inns, Dublin on 27 January, marking the 29th year of the event
This year’s NOffLA Awards featured 59 finalists in total. The standard was as high as ever with some new entrants making the grade too. These winners were recognised for their dedication to quality, innovation, and customer service, setting a benchmark for excellence in the sector.
The El Coto’s Customer Service Award of the Year 2025 was awarded to Molloys Liquor Store, The Liberties. Kellers Carry Out, Nenagh & Roscrea was recognised
The winners of the NoffLa Off-Licence of the Year Awards 2025 were revealed at a reception at the Honourable Society of King’s Inns, Dublin on 27 January
McHugh’s Off-Licence, Malahide Road, named National Off-Licence of the Year at the 29th Industry Awards. Pictured are Frank Haughton, Cathal McHugh and Aidan O’Neill
NOffLA Off-Licence
of the Year Awards
were awarded to the following:
1 . NOffLA’s RTC Online Trainees of the Year 2025 –Keeva Sherry, Fine Wines, Kilmurray; Louis Doyle, Fine Wines, Malahide; Niranjan Krishnan Devaraj, Fine Wines, Raven Terrace; David Lonergan, The Vintry, Rathgar.
2. NOffLA’s Responsible Retailer of the Year 2025 –Kellers Carry Out, Nenagh & Roscrea, Co. Tipperary.
3. 19 Crimes’ Best First Time Entrant 2025 –Fine Wines, Kilmurray, Co. Limerick.
4. NOffLA’s Food Retailer of the Year 2025 –Blackrock Cellar, Co. Dublin.
5. El Coto’s Customer Service Award of the Year 2025 –Molloys Liquor Store, The Liberties.
6. Redbreast’s Spirit Specialist of the Year 2025 –Mitchell & Son Wine & Spirit Merchants, Glasthule.
7. Guinness’ Beer Specialist of the Year 2025 –McHugh’s, Kilbarrack.
8. Dona Paula’s Wine Specialist of the Year 2025 –Jus de Vine, Portmarnock.
9. Hennessy Cognac’s Munster Off-Licence of the Year 2025 –O’Donovan’s Off-Licence, Riversdale, Midleton.
10. Drumshanbo Gun Powder Irish Gin’s Connacht/Ulster Off-Licence of the Year 2025 –Dicey’s Off-Licence, Ballyshannon.
11. NOffLA’s Leinster Off-Licence of the Year 2025 –The Wine Centre, Kilkenny.
12. Alpha Zeta’s Dublin Off-Licence of the Year 2025 –Molloys Liquor Store, Clonsilla.
13. NOffLA’s National Off-Licence of the Year 2025 –McHugh’s, Malahide Road.
as the Responsible Retailer of the Year 2025, and Blackrock Cellar took home the title of Food Retailer OffLicence of the Year 2025.
The Off-Licence of the Year Awards 2025 stand as a testament to the resilience, passion, and dedication of Ireland’s off-licence community. Judging for the Awards involved an examination of over 100 aspects of each entrant’s business.
All 59 finalists were awarded certificates of ‘Excellence’ and a Customer Service Award based on their performance.
Industry recognition
Speaking about this year’s Awards, NOffLA chairman, Cathal McHugh, said: “We are thrilled to celebrate the NOffLA Off-Licence of the Year Awards once again, showcasing the
best in Irish community retailing. Our members embody the essence of ‘shopping local’ by delivering exceptional service, specialist knowledge, and unique product offerings to their customers. These independent retailers are not only masters of their craft but are also central to their communities, driving local employment and championing Irish products. Their commitment to quality creates a unique shopping experience that larger retailers cannot replicate.
In a year where small businesses have faced rising costs, inflation, and the burden of high alcohol tax rates, our members have continued to persevere and excel. This makes it all the more critical for the new Government to consider the challenges faced by small Irish businesses today.”
Unnecessary burdens putting Irish businesses at risk
At the event, NOffLA also voiced concerns around the upcoming Alcohol Labelling regulations, due to come into force in May 2026 which will require alcohol products to be labelled with health warnings and alcohol retailers to display health warning notices in their premises. NOffLA called for an extension to the implementation date, citing confusion around key aspects of the regulations, and the need for a harmonised EU approach.
McHugh stated that: “While NOffLA has always supported responsible retailing and informed consumer choice, independent retailers will face significant logistical and financial challenges in adapting to these proposed changes. NOffLA is calling on the government to extend the implementation timeline to address ongoing uncertainty around the Act and to allow for previously promised EU-wide regulations. This would avoid placing Irish businesses at a competitive disadvantage to their European counterparts and ensure a consistent approach across the Single Market.
NOffLA also reiterated its call for the Government to reduce Ireland’s alcohol excise duties, which remain the second highest in Europe. McHugh urged the Government to reduce alcohol excise duty to
help ease the high cost burdens experienced by many independent off-licences in the last year.
“With the introduction of Minimum Unit Pricing (MUP), these high excise rates are no longer necessary to achieve public health objectives. A reduction would provide much-
Beer Specialist of the Year 2025: James Carroll & Caolann Haughton, McHughs, Kilbarrack Road receive their award from Niamh Everard Diageo Ireland
Dublin Off-Licence of the Year 2025: Richard Molloy & The Team, Molloys Liquor Store Clonsilla receive their award from Shane Boyce, Liberty Wines
Responsible Retailer of the Year 2025: Josephine Keller, Kellers, Carry Out Nenagh & Roscrea, Co. Tipperary receives her award from Cathal McHugh, NOffLA
needed relief to small businesses already struggling with inflation and rising operational costs, enabling them to remain competitive and sustainable in a challenging economic environment.”
NOffLA, founded in 1991, represents independent specialist off-licences
Best First Time Entrant 2025: Chris Moorish, Fine Wines Kilmurray, Co.
Limerick receives the award from Richard Moriarty, Findlater & Co
Food Retailer of the Year 2025: Josh Fitzpatrick & Joel Durand, Blackrock Cellar, Co. Dublin receive their award from Cathal McHugh, NOffLA
Spirit Specialist of the Year 2025: Kamil Lewandowski & Alex O’Farrell, Mitchell & Son Wine & Spirit Merchants, Glasthule receives their award from Mark Boyle Irish Distillers Pernod Ricard
throughout Ireland, with the sector representing 5,900 jobs across 26 counties. The Off-Licence of the Year Awards highlight retailers who deliver exceptional service, maintain the highest retail standards, and embody the spirit of community-focused, independent business. n
Connacht/Ulster Off-Licence of the Year 2025: Brendan O’Reilly Dicey’s Off-Licence, Ballyshannon, receives the award from Gary Cahill, The Shed Distillery & Dalcassian Wines & Spirits
Leinster Off-Licence of the Year 2025: Darren Meehan, The Wine Centre Kilkenny receives his award from Cathal McHugh, NOffLA
Wine Specialist of the Year 2025: Julie Cullen, Jus de Vine, Portmarnock receives her award from Trisha Feely, Dona Paula
Customer Service Award of the Year 2025: Paddy Burke of Molloys Liquor Store, The Liberties receives the award from Christine Smith, Mackenway Distributors
Munster Off-Licence of the Year 2025: Michael Collins, O’Donovan’s Off-Licence, Riversdale, Midleton receive their award from Mary Keyes, Edward Dillon & Co
A day in the life!
Cathal O’Brien, West Cork Whiskey brand ambassador tells us about a typical day in his life
West Cork Distillery was formed in 2003 by childhood friends, John O’Connell, Ger McCarthy and Denis McCarthy. Cathal O’ Brien has worked with them for seven years and loves his job which involves liaising with whiskey enthusiasts across Ireland and beyond. With distributors across the globe, their award winning whiskey is now sold in almost 70 countries. The majority of the 140 staff are based locally in West Cork. The opening of the new distillery a 12.5 acre site on Marsh Road, makes them the largest, wholly Irish owned distillery in the country.
What time do you get up on a weekday?
On days I am needed in the distillery, I get up at 7am and then I’m on the road to Skibbereen. The drive to our distillery in West Cork is scenic and really prepares you for the day ahead. On the days I’m visiting the on and off trade, I will be up and out of the door by a similar time. On occasion I travel internationally so it can be earlier but it’s exciting, so I don’t mind at all.
Typical breakfast?
Brown bread and orange juice.
Do you commute or work from home?
Within my role, I work mostly on the road going between accounts and setting up for shows and events. I also spend time based in the distillery with tours which I love. People are
Below: Cathal’s favourite drink is the West Cork Highball, a mix of West Cork Whiskey, tonic, bitters and a slice of orange
always amazed at what the founders have built here in our corner of Ireland.
How long have you been in your current job?
Proud to say I have been on the team in West Cork Irish Whiskey for seven happy years.
What does a typical day at work include?
Morning time is for planning and catching up on emails, then it’s meeting our sales team and new customers, arranging staff trainings/customer tasting nights and organising and events like Bloom and Whiskey Live while also meeting our valued whiskey societies throughout Ireland.
Who is your favourite politician and why?
Michael Healy-Rae - he gets the job done but with a glint in his eye!
Who is the most annoying celebrity in your opinion?
Elon Musk - just leave politics to the politicians!
What is the best ad (apart from the brand’s you represent)
The old Harp Lager ad, the one where he’s explaining about missing home and the way Sally O`Brien might look at you.
Worst ad on television?
Stock or investment ads.
What is your favourite drink?
Being completely honest here I love the West Cork Highball, one of our team developed our serve. It’s very refreshing, an easy mix of West Cork Whiskey, tonic, bitters and a slice of orange, what’s not to love!
If you had to pick three famous people to have a drink with, who would they be?
Roy Keane, Shane Lowry and Tommy Tiernan.
Favourite no/low brand on the market?
A great Irish non-alcohol beer I’ve found is Fierce Mild Pale Ale. I sampled a few bottles of it at a show in Cork and have really enjoyed drinking these beers.
Favourite pub in Ireland and abroad?
In Ireland, we are blessed with so many great pubs. In Galway I love Garavans, Taaffes and in Cork City, The Welcome Inn & The Shelbourne Bar. In West Cork, Connolly’s of Leap, The Glandore Inn and Baby Hannahs in Skibbereen. In London, the Devonshire by Oisin Rogers in Soho has a great pint and secret little room out the back for the best in Irish music.
Best pub for grub?
Gallaghers Pub, MacCurtin Street in Cork has great food and great staff who are always kind and caring.
Achievement you are most proud of.
Last year our passionate team achieved 33% growth for West Cork Whiskey in Ireland, so we are chuffed and looking forward to a great 2025.
Favourite saying?
Lorry it in! It’s my way of saying let’s get this started and get moving with the project. n
West Cork Whiskey, formed in 2003, is now sold in almost 70 countries worldwide
Switch to Savings: VFI announces exclusive energy deal with Yuno
The VFI is excited to announce an exclusive new partnership with energy provider Yuno, designed to help our members access the best available rates for electricity and gas.
This special offer reflects our ongoing commitment to securing practical, cost-saving solutions for our members. In today’s climate of rising energy costs, Yuno’s unique approach offers significant value. Their wholesale rates track the market price of gas, ensuring members benefit from the most competitive pricing available. Additionally, VFI members have the flexibility to switch between wholesale and fixed rates during the contract term, offering stability and choice tailored to individual needs.
How to access the Yuno Energy deal
Getting started is simple and hasslefree. To switch to Yuno, members need:
• A recent energy bill
• Your VFI membership number
• Meter readings Contact Yuno directly by email at VFI@ yunoenergy.ie or call 087 967 7660
The Yuno team is ready to assist you with the process and ensure a smooth transition to their competitive rates.
A better deal for publicans: the VFI Member Insurance Scheme
Our exclusive insurance scheme designed to deliver meaningful savings to our members continues its growth in popularity. In an era where insurance costs remain stubbornly high despite regulatory reforms, this scheme is a game-changer for publicans seeking to manage their operational expenses more effectively.
Eligible VFI members can access an insurance scheme that offers a 10% discount off last year’s premium. This exclusive deal, arranged by the Federation, ensures members can avoid the usual annual increases and instead enjoy tangible cost savings.
The scheme is tailored to support the majority of VFI members, with eligibility determined by a 5-year loss ratio of 20% or less. Based on surveys, over 75% of VFI members meet this criterion. For members with a higher loss ratio, the scheme still aims to provide competitive pricing on an individual basis, ensuring that no
member is left without an option.
To access this deal, members need to:
• Provide their VFI membership number
• Share a recent energy bill and meter reading with their broker
The scheme is managed through Accelerant, an innovative insurer accessed via Nationwide Brokerage Solutions (NBS). Members can work with their existing broker to secure access or choose a broker already partnered with NBS.
Why choose the VFI scheme?
1. Better pricing: A 10% guaranteed discount on premiums for most members.
2. New competition: The scheme introduces new players to the insurance market, challenging the status quo and delivering better terms.
3. Strength in numbers: By joining the scheme, members strengthen VFI’s
Why choose Yuno?
1. Market-leading rates: Wholesale rates consistently outperform fixedrate pricing, helping members save more over time.
2. Flexibility: Members can switch between wholesale and fixed rates at any point, ensuring their energy plan meets their business’s changing needs.
3. Ease of switching: Yuno makes the transition simple, with dedicated support every step of the way.
The VFI understands the financial pressures publicans are facing, especially in light of rising energy costs. This partnership with Yuno is one of the many ways we’re working to ease the burden and ensure your business can thrive in a challenging economic climate. Switch to Yuno today and start saving on your energy bills. For more information, contact Yuno now and take advantage of this exclusive VFI member benefit.
leverage for future bulk-buying opportunities and potential initiatives like a mutual fund.
Be part of the change
This scheme isn’t just about securing savings for today - it’s about transforming the insurance landscape for VFI members in the years to come. By joining, members contribute to creating a better, fairer market for all publicans.
For more details, contact your broker today and take the first step toward lowering your insurance costs. Together, we can build a stronger, more sustainable future for Ireland’s pubs. n
VFI members can access an insurance scheme that offers a 10% discount off last year’s premium
The Irish Pub Awards 2024
The recently held Irish Pub Awards recognised the best in class nationally with ten category winners awarded across eight counties at a gala evening in Dublin’s Mansion House
Malzards Pub, Stoneyford, Co. Kilkenny is celebrating after being named National Pub of the Year at the Irish Pub Awards 2024. The Kilkenny pub was crowned national champion from a field of 70 regional winners at a Gala Awards Ceremony in The Round Room at The Mansion House, Dublin.
The Irish Pub Awards are jointly presented by the Vintners Federation of Ireland (VFI) and The Licenced Vintners Association (LVA). With over 1,000 entries from all over Ireland this awards
programme continues to be recognised by publicans around Ireland as a valuable way to promote their business.
Speaking at the Irish Pub Awards, VFI president John Clendennen praised the remarkable quality of pubs in this year’s awards: “With each passing year, the Irish Pub Awards continue to raise the bar and the 2024 entries have truly set a new standard for excellence in Irish pubs.”
Also speaking on the night was LVA chair, Willie Aherne. He said, “The Irish Pub Awards have solidified their place as
The Irish Pub Awards ten category winners are:
• Best Food Pub sponsored by Musgrave MarketPlace: The Bailey Bar & Eatery, Enniscorthy, Wexford
• Best Tourist Pub sponsored by Fáilte Ireland: Lowry’s Music & Whiskey Bar, Clifden, Galway
• Innovative Pub of the Year sponsored by BOI Payment Acceptance: Mother Macs Public House, Limerick City
• Best Local Pub sponsored by Diageo Ireland: The Liberty Belle, The Liberties, Dublin 8
• Outstanding Customer Service sponsored by Edward Dillon: Murph’s, Monkstown, Cork
• Best Music Pub sponsored by IMRO: Gracie’s Bar Sligo, Sligo Town
• Best Outdoor Space sponsored by Bulmers: Swans Bar | Paud O’Donoghues Forge, Curragha, Meath
• Best Digital Innovator sponsored by Heineken: The Shelbourne Bar, Cork City
• Best Late-Night Bar sponsored by Irish Distillers Pernod Ricard: Wrights Café Bar, Swords, Co. Dublin
• Best Match Day Pub, sponsored by Molson Coors Fagan’s, Drumcondra,Dublin 9
the leading awards program in the pub industry, with participation continuing to rise each year. The programme has earned recognition not only for its extensive national and local media coverage but also for the comprehensive management training provided to all finalists, which has proven invaluable for their businesses.”
In the following pages, we will showcase all the 11 winners of the Irish Pub Awards and hear from the owners and staff themselves about their pubs and their reaction to their win.
Alan Shorrt acted as master of ceremonies
The entertainment on the night made for a great atmosphere
The Irish Pub Awards were held in the Round Room at the Mansion House, Dublin on the 13th November last year
for the night
The Malzards from Kilkenny were the winners of the Irish Pub of the Year 2024
Cheers to that!
Fred Malzard is the proprietor of Malzards Pub in Stoneyford, Co Kilkenny, overall winner of the Irish Pub Awards 2024. He spoke to Fionnuala Carolan about his ever-evolving business and how continuity is of great importance to him
Malzards is a fifth-generation, family business situated in a charming rural village called Stoneyford, just 15 kilometres from Kilkenny City. This pub has endeavoured to remain a traditional country pub for its local customers but also become a business that attracts a tourist trade for the benefit of the whole community. Through innovative offerings, Malzards has created experiences that have gained
Tourists enjoying the Malzard’s hospitality
recognition both locally and nationally, establishing it as the top destination pub in rural Kilkenny.
Fred seems to see possibilities where others may see problems. He keeps pushing the business forward and has come up with many novel ideas to ensure people return to the pub time and again. A number of initiatives they have incorporated in recent years are a hurling experience, gigs in the garden, glamping pods, motorhome accommodation, a newly added Air BnB unit and now they are venturing into the world of civil wedding ceremonies. There’s certainly no shortage of work ethic in the Malzard household.
Build it and they will come
Despite all these new initiatives, the mainstay of the pub and the philosophy behind the business is to offer a community hub and create
business for those in the locality too. Both locals and tourists are equally welcome. “The back door is as good as the front door,” he says referring to the fact that the customers from their adjoining motorhome park and their Air BnB businesses come in the back door, while the locals and busloads of tourists come through the front door.
“Rural isolation is a big problem,” explains Malzard. “In some areas people don’t talk to their neighbours anymore.” He wants the pub to be a social hub for their village and beyong, a place where people can come together and just talk. “I don’t even mind if they come in for a coffee or tea although they have to bring their own coffee as there is a coffee shop in the village so I made a decision not to put in a coffee machine. You don’t want to take all the custom in a village,” he says.
There is little to no public transport in the area so customers rely on people being designated drivers and the odd lift home from the pub staff.
Fifth generation
Fred grew up working in this bar and now his wife Bríd and three daughters Sophie, Aoibhinn and Roísín also work alongside him, with Roísín showing a real interest in taking over in the coming years. “My kids appreciate what it is to make a living,” he says. The family are pretty self-sufficient bar one additional member of staff – a barman called Gary Canavan, who they say is an integral part of the business.
Fred heaps praise on his wife Bríd in particular for helping transform the pub and the everyday running of the business. “She is the reason that this place works so well. She has a great eye and when we renovated the pub she was instrumental in transforming
Fred, Bríd and Roísín Malzard inside their pub
the place. Also when I had to go to Portugal to look after my Dad, she took over the pub for three weeks and ran it on her own.”
The place oozes character and has lots of nooks and crannies. It’s 150 years old but they have installed a new lounge, smoking area, and a pool room while maintaining the character of the original pub. The pub was originally called O’Gradys after Fred’s great grandmother who was born in the pub and married a Malzard, which is why both names are still above the door.
“Continuity is a big part of why we do it. We want to do our ancestors proud with everything we do here,” explains Fred.
“When my Dad was here, there was always a Sunday morning club – a group of 80 year old men who would come in to chat on a Sunday. If my Dad was away on holidays he would always call home on a Sunday morning to say to give the lads a drink. I do the same thing now.”
Innovation at every turn
offering to get people in the door.”
Malzards doesn’t serve food but they work with caterers for the weddings they host and have done many food collaborations with local artisan producers to provide food like Irish stews and BBQs for busloads of tourists, and even a pig-on-a-spit for the second day of weddings.
field out the back of the pub.” This business grew and the year before Covid hit they hosted 190 busloads of tourists in the pub. “We would have different offerings including lunch with entertainment and hurling and seanchaí sessions,” he explains.
However it was Covid that really transformed the business. When the pub was closed they started delivering pints to their customers and it grew weekly. “It started at 30 pints a week and quickly grew to 200. Then there was a call for something other than pints so we started also delivering cocktails too. Then when we opened again we realised the importance of the outdoor space. Covid made the business for us,” says Fred.
Award win
Growth of the business
The introduction of civil wedding ceremonies and outdoor weddings is the next string to their bow. There is a property adjoining the pub which used to be the dancehall for the village and they’ve already hosted three weddings over the last few months. “We could fit 300 people standing and 190 seating banquet style,” he explains.
He believes that the pub couldn’t survive without these initiatives. “The problem with our industry is the rise in costs and the excise is crippling people. We need government support with the cost of the living wage and the auto-enrolment of the pension scheme. Even in the towns and cities people need initiatives to get people in the door. Small towns still need a good
Gary didn’t always work in the business. He was in banking for over 20 years but around the time of the recession, in 2010, he moved back home and started working full-time in the pub. He had always helped out during his holidays and weekends but when his Dad got sick, he was able to take over the reins pretty easily.
His parents had made a great living from the pub but business was starting to dwindle in the early 2000s. “It’s like it was in most rural pubs with the drink-driving ban. I started to introduce music and entertainment to try to make it a destination venue and then I made contact with tour operators about bringing groups to hear about the history of the pub and the history of hurling. The guests would even get the chance to learn how to play hurling in a
Winning the Pub of the Year award is a huge deal for the family but also for the customers. “The people of the village have really embraced the business and were delighted with the Pub of the Year Award too,” says Frad. “We were always on the verge of winning and it felt right this year.”
In the 2019 Irish Pub Awards they won the tourism category and were nominated for Innovative Pub of the Year another year so they were definitely knocking on the door.
“We’ve put blood, sweat and tears into this business so it was very emotional to win and be there with my family. I’ve a seven year plan. I’m 55 and I hope to retire around 63 –seven years now to give it a shot and then I’ll work alongside Roísín for a while until she is comfortable. We want to remain at the heart of the local community.” Already thinking about next year, Fred says, “We are aiming for Best Outdoor Space at next year’s awards!”
The glamping pods are an important part of Malzard’s buiness now
Tourists learning to play hurling during a visit to Malzard’s pub
Live music is a big part of the experience when people visit Malzard’s pub
Fred demonstrating some hurling skills to a group of visitors to his pub
BEST FOOD PUB AWARD
The Bailey Bar & Eatery, Enniscorthy, Wexford
Receiving the national award for Best Pub Food is a testament to The Bailey Bar & Eatery team’s dedication and passion for providing an exceptional dining experience for both locals and visitors alike. The ‘Best Food’ category is an incredibly competitive space, but the Bailey is renowned for its exceptional food and the judges’ decision was based on the quality of ingredients, value for money and service which they determined as the perfect recipe for this award. At the Bailey they have a saying that “when you surround yourself with good people, good things happen” and this is their motto when it comes to staff as well as suppliers and this ethos is a big part of their success story.
In their words:
strong relationships with our local producers. We are passionate about sourcing the highest-quality ingredients from nearby farms, fisheries, and artisans, ensuring that we can offer a seasonal menu reflecting the freshest offerings from the area.
At the heart of this business lies a deep commitment to excellence, not only in the food we serve but in the values that guide everything we do. The Bailey is more than just a place to enjoy a great meal - it is a cornerstone of the community, a gathering spot for families, friends, and neighbours to come together in celebration of life’s moments, both big and small.
At the core of our kitchen is our aim to strive for quality and flavour. We believe we clinched the title because of our commitment to sourcing fresh, locally-produced ingredients and our inventive approach to food. Our menu is a blend of everyone’s classic pub food favourites with our twist and creative flair from our multicultural kitchen team.
The importance of good food
Our kitchen team understands that the best dishes begin with the best ingredients, and there’s no better way to achieve that than by building
We are true believers that good food is not just for nourishment; it’s about connection. Connecting people and their relationship with their food. A carefully planned and prepared dish sparks conversations and creates memories for its diners. That’s why we’re committed to pushing the boundaries of flavour and presentation while staying rooted in the traditions that make pub dining so comforting.
Initiatives that set them apart
We believe that exceptional customer service contributes to what makes us unique. We invest heavily in ensuring that every team member is empowered with the skills, knowledge, and confidence they need to excel in their roles. Training programs include an onboarding process, combining both hands-on training and food and menu training.
Reactions from staff and customers
The reaction to our win has been overwhelmingly positive. Our staff, who are the backbone of our operation have celebrated the recognition with pride and joy. For them, it’s validation of their hard work and passion and a number of them have said how they are so proud to be able to say they work at The Bailey Bar & Eatery. Our customers, many of our regulars who feel like family, have showered us with congratulations. The congratulations cards, social media messages and overall loyalty and support make this win all the more meaningful for us all. The buzz in the bar since the announcement has been electric, reaffirming our belief that we have something special at The Bailey.
Best Food Pub: Willie Aherne, chair, LVA, Jacqueline Redmond, Gary Byrne, area sales manager, Musgrave Marketplace, Edward Hogan and Peter Olah, The Bailey Bar & Eatery, Enniscorthy, John Clendennen, president, VFI. (Conor McCabe Photography)
BEST DIGITAL INNOVATOR AWARD
The Shelbourne Bar, Cork
The Shelbourne Bar was originally two separate pubs until 1999 when owners Philip Gillivan and Tim McCarthy merged them into one. The Shelbourne name came from one of the pubs being called ‘An Siol Brion’ at the time which many guests found hard to pronounce.
That name came from back in the 50s when the head barman of ‘The Shelbourne Hotel’ came to Cork and named it so and the owners decided to bring it back to that brand and since then ‘The Shelbourne Bar’ has been a
highly award-winning pub nestled in the centre of MacCurtain Street.
The bar was also once renowned as a haven for rare Irish whiskeys and Philip brought that back in 2013 starting with an order of 30 different whiskeys. Today it boasts a collection of over 500 Irish whiskeys, a large selection of tasting boards, an online gift shop and also host daily whiskey tastings.
Inside our pub, we have four screens showcasing all our monthly content and this becomes a great conversation starter for any guests looking up at them to ask about our special offerings, awards and if it is one of us in the video.
In their words: Developing a strong social media presence
Over the years of social media developing, we have kept a very strong presence across all our social platforms to keep our followers up to date with our services and keeping them entertained along the way.
We put a lot of effort into our content with consistent meetings and investment to ensure we have the best quality content we can produce.
Inside our pub, we have four screens showcasing all our monthly content and this becomes a great conversation starter for any guests looking up at them to ask about our special offerings, awards and if it is one of us in the video.
Our main drive is creating the best pub possible for our guests to enjoy. Having a great atmosphere and always assuring customer comfort.
The team were thrilled to hear of the win. It is down to their hard work that sees the success of the pub and we are so appreciative of what they do for the Shelbourne Bar. In this case a lot of their individual creativity goes into our content so that meant a lot to us all.
Best Digital Innovator: Willie Aherne, chair, LVA, Jason Cox, commercial director on trade, Heineken Ireland, Ruairí Gallen, The Shelbourne Bar, Cork, John Clendennen, president, VFI (Conor McCabe Photography)
The Shelbourne name came from the pub originally being called ‘An Siol Brion’ at the time which many guests found hard to pronounce
BEST LATE NIGHT VENUE AWARD
Wrights Café Bar, Swords, Dublin
Wrights Café Bar has been a local mainstay in Swords for 23 years and has always been the late-night spot for Swords and surrounding areas.
In their words: 23 years of being Swords’ late-night venue
Careful consideration goes into our late-night plans including DJs, style of music, ensuring a safe and happy environment for all to enjoy, wellcrafted drinks and great cocktails along with an unrivaled atmosphere! We love going that bit extra with production and always have confetti canons at the ready to celebrate any occasion! Our team want every customer to feel welcome and have the best night of their lives.
We ended the year and the Café Bar’s legendary reputation on a high with this award. Wrights Café Bar closed its doors for the final time on 1 January 2025. It is now time for something different. We’d like to take this opportunity to thank all our amazing customers, friends and staff. We have loved making memories and celebrating the good times with you all. It’s the end of the Café Bar era but watch this space.
Best Late Night Bar: Willie Aherne, chair, LVA, Brian Brown, on-trade sales director, Irish Distillers, Brook Wright, Mikey Wright, Sarah Connolly, Kelly Mooney and Patrick Nevickas, Wrights Café Bar, Swords, Dublin, John Clendennen, president, VFI (Conor McCabe Photography)
‘’We were thrilled to win this award; it genuinely means so much to the team and to our customers”
will come next
Unfortunately Wrights Café Bar closed its doors for the final time on 1 January 2025. They have promised to be back with a new offering very soon so we look forward to seeing what
BEST LOCAL PUB AWARD
The Liberty Belle, The Liberties, Dublin
The Liberty Belle pub on Francis Street stands as a cherished institution in the heart of Dublin. Purchased exactly 20 years ago on the day Ireland’s historic smoking ban came into effect, this timing marked the start of a new chapter for the pub. Since then, it has become a vibrant hub for its local community, reflecting the charm and resilience of its patrons.
In
their words:
What sets the Liberty Belle apart
The pub isn’t just a place to grab a pint, it’s a home away from home for many in the neighborhood. Its walls echo with stories, laughter, and a shared sense of belonging. The banter across the bar often feels like a reunion of old friends, even when newcomers are warmly welcomed into the fold.
Local customers bring life to the Liberty Belle, and their loyalty over two decades has turned it into more than just a pub, it’s a living memory of Francis Street’s changing times. The unique blend of personalities, from storytellers to musicians, ensures there’s never a dull moment within its cosy confines. It’s this sense of connection and community that has kept the Liberty Belle thriving, making it a true gem of Dublin’s pub culture.
Dedication and love
The loyal staff of the Liberty Belle erupted in pure joy and pride when the news of the win spread through the pub. For many of them, this victory was deeply personal, a recognition of years of dedication, late nights, and a genuine love for what they do.
There were cheers, hugs, and even a few tears as the announcement came. The older staff, some of whom had been with the pub since its earliest days, spoke of how the Liberty Belle had grown and thrived despite challenges. Younger team members looked to them with admiration, inspired by their resilience and commitment.
The camaraderie among the team was evident as they raised glasses
together, celebrating not just the accolade but also the spirit of unity that had brought them to this moment.
For the staff, the win wasn’t just about recognition, it was about the
Local customers bring life to the Liberty
bond they shared with each other, the owners, and the loyal patrons who had become like family. It was a night to remember, and one that will be toasted for many years to come.
and their loyalty over two decades has turned it into more than just a pub, it’s a living memory of Francis Street’s changing times
Best Local Pub: Willie Aherne, chair, LVA, Jordan Walford Jones, head of Dublin Central and Strategic Accounts, Diageo Ireland, George Tully, Eimear Salmon and Tom Young, The Liberty Belle, The Liberties, Dublin, John Clendennen, president, VFI (Conor McCabe Photography)
Belle,
BEST MATCH DAY PUB AWARD Fagan’s of Drumcondra, Dublin
Fagan’s success as a matchday pub is rooted in tradition, location, and commitment to customer satisfaction. Positioned steps away from Croke Park, Fagan’s has been integral to match days since 1907. Generations of sports fans have made it their go-to destination for the pre-game build-up and post-match celebrations.
In their words: Capturing the essence of Fagan’s
We believe we won this category because we captured the essence of what makes Fagan’s truly special. When submitting our entry, we didn’t just fill out a form, we showcased what Fagan’s is all about. Through carefully chosen pictures and detailed explanations, we painted a vivid picture of the unique buzz that fills our pub on match days.
Our social media platforms played a significant role as well. We consistently update them to reflect the real-life excitement at Fagan’s, giving people an authentic glimpse of the vibrant energy, loyal fans, and community spirit that make our pub a match-day destination.
Charm and authenticity
Fagan’s Pub has been a cornerstone of the local community for decades. Since its establishment in Drumcondra in 1907 as a traditional Irish pub, we’ve evolved with the times while maintaining the charm and authenticity that make Irish pubs so special. Located in the heart of the neighbourhood, Fagan’s has always been a gathering place for friends,
families, and sports fans. Our strong ties to the sports community brace our reputation as a match-day destination. We are regularly visited by notable Irish athletes, politicians, celebrities, and even international dignitaries, all of whom appreciate the vibrant and welcoming environment that Fagan’s offer.
A great match day pub
Fagan’s became synonymous with match days through years of delivering consistent, high-quality experiences. Our proximity to Croke Park naturally positioned us as a hub for sports fans, but our dedication to enhancing their day has built our reputation. From providing a smooth audiovisual setup to our hearty famous carvery that satisfies both casual visitors and
die-hard fans, we’ve focused on every detail. Word of mouth and a loyal customer base have been instrumental in solidifying our status. Patrons who experience the excitement at Fagan’s often return with friends, spreading the word about the unforgettable atmosphere we create.
Driving forward
At Fagan’s, our passion for hospitality and our commitment to our patrons drive us forward. As part of the O’Malley Pub Group, which operates six exceptional pubs, we take immense pride in being a cornerstone of Irish hospitality. This shared ethos across our group reflects our dedication to creating welcoming, memorable experiences that embody the spirit of Ireland. We strive to make every match memorable, blending tradition with innovation to ensure our customers always leave with a smile. The team at Fagan’s were thrilled with our win. To celebrate, we held a special night at another of our pubs. We had drinks, finger food, and, of course, the award. Everyone shared laughter and pride as staff members took pictures with the award and told stories about their experiences. The lively atmosphere highlighted the hard work and dedication that led to this award.
Best Match Day Pub, Fagan’s (back row) Willie Aherne, chair, LVA, Ger Jago, business development manager, Molson Coors Ireland, Eamonn O’Malley Snr, James Hanlon, Fagan’s Pub, Dublin, John Clendennen, president, VFI and (front row) Eamonn O’Malley Jnr, Sean O’Malley, Aaron Hayden and Martin Hardiman (Conor McCabe Photography)
The pub is regularly visited by notable Irish athletes, politicians, celebrities, and even international dignitaries, all of whom appreciate the vibrant and welcoming environment that Fagan’s offers
BEST OUTDOOR SPACE
Swans Bar & Paud O’Donoghues Forge
Swan’s Bar and Paud O’Donoghue’s Forge has been owned and run by the Swan family for over fifty years. It has been and continues to be, the focal point of the local community, a place where people and musicians from different generations and cultures meet to create a truly unique Irish pub experience.
In their words: From adversity, came opportunity
In March 2020, Irish pubs were made close their doors perhaps never to reopen! Little did we know that it would be the start of a new adventure, one that required us to adapt to the needs of our customers by becoming a focal point for the community and which ultimately led to the success of our small family run pub.
For 18 months during lockdown, we decided to fight for our survival, we sourced local materials, used local tradesmen and artists to upcycle and repurpose to make our outdoor area a truly unforgettable and unique Irish pub experience.
Arriving at Swans Bar & Paud O’Donoghues Forge is like stepping back in history to a simpler time, our old Irish cottage and village green has been a personal dream come true and with the help of my locals has become a great sense of pride to our community!
Old rusty antiques were donated and given new life, local gardeners helped with our planting, we employed local artists to decorate, constantly adding quirky features which makes
In their outdoor space, they hold farmers and Christmas markets to showcase local producers
every return visit feel like your first. We laid footpaths to make it wheelchair accessible, planted a wildflower garden, a colourful feast for the eyes to encourage honeybees and butterflies all nourished by rainwater harvested from our roof.
Promoting local
We hire local award-winning food vendors using locally sourced produce and we hold talent competitions to encourage and support local musical talent. We have also held farmers and Christmas markets and craft fares in our wooden huts to promote local producers. We welcome school tours from the local school who learn of the history of blacksmith and local
hero Paud O’ Donoghue of 1798 fame, the traditions including slapping the blacksmiths anvil three times for good luck!
Swans outdoor area really is oneof-a-kind experience and that bond that we formed with our locals during those tough times has made it a cherished social hub! We have been overwhelmed with messages of congratulations and I am so happy for everyone who was involved in the constant evolution of our small country pub that their efforts have been recognised by the judges of the Irish Pub Awards.
Great plans afoot
True champions don’t win every battle but they never give up. We have great plans for 2025, including opening of a new coffee dock, adding a stretched tent for local festivals and building glamping pods to accommodate visitors to Emerald Park. These will be great additions to our little parish, making it a focal point of the community and ultimately bringing employment to the area and while the sun doesn’t always shine in Ireland, I think the future looks bright for our little pub. There really is, no place like home or a trip down the Swannie!
Patrick Swan at the bar that his family has run for 50 years
Best Outdoor Space: Willie Aherne, chair, LVA, Daniel Landers, Donal McGuinness, Declan Ryan, regional sales manager, Bulmers, Patrick Swan and Mark Fallon, Swans Bar/Paud O’Donoghues Forge, Curragha, Meath, John Clendennen, president, VFI (Conor McCabe Photography)
BEST TOURIST PUB AWARD
Lowry’s Music and Whiskey Bar, Clifden
Lowry’s Bar Clifden has been in the Lowry family since 1949. It was at this time that Patrick Lowry, a Garda sergeant who had been stationed in Donegal decided to retire from the police force and move back home to his native Connemara. Upon his return he decided to buy a pub on Market Street and named it Lowry’s Bar!
In 1977 Patrick’s niece Eilish and her husband Paul took ownership of Lowry’s Bar which they ran until Paul passed away in 2010. Eilish’s son. Damien is the current owner and the third generation of the family to own and run the pub and hopes to emulate the great success of Patrick, Paul and Eilish before him.
our business model of providing an authentic Irish pub experience, with quality live music every night, in a warm and atmospheric environment, together with a quality drinks offering which is delivered by a knowledgeable team really seems to resonate with visitors.
We have also always invested in, and taken a very targeted approach to our décor and sourcing old bric-a-brac, enamel signs, whiskey mirrors etc. The tourists really seem to like the museum-like elements of our décor.
In their words: Ever changing clientele
Somewhat counterintuitively we feel that one of the main reasons we won the best tourist pub category is because Lowry’s Music & Whiskey Bar is first and foremost a proper traditional Irish bar with both a strong local and strong tourist trade and that one set of customers compliments the other. In the sense that the locals enjoy the variety offered by the everchanging make-up of the visiting clientele and the tourists enjoy the authenticity of the local clientele. We also feel that through our
amazing and engaged team, we have worked hard over the years to ensure we deliver a consistent quality experience through the use of standard operating procedures, drafting and implementation of a written staff handbook and a targeted approach to systemising all the day to day elements of the business has been hugely important.
Background of the pub
My grand-uncle Patrick Lowry was a bachelor, and so when it came to succession, he decided to pass it down to my mother Eilish, who ran it with my father Paul until he passed away in 2010. I took over the pub shortly thereafter, having been based in Dublin for a number of years. Despite having grown up in the pub, my understanding initially of what it took to operate an efficient hospitality business was very limited. It was a steep learning curve to say the least!
Why is appeals to tourists so much
We are very lucky in the sense that Clifden, as the capital of Connemara is an established tourist town on the Wild Atlantic Way and in that sense, we know there will always be a certain throughput of tourists. We feel that
What drives you forward
We genuinely love the business. Yes, the pub business can be challenging at times, but it’s also great craic! We are always looking to make small incremental improvements and to refine and improve the business. Given we are based in an area that is hugely reliant on tourism, we also feel we have a duty to try and provide an experience that will add value to any visitors experience of Clifden and hopefully make them more likely to return to the area in general.
The reaction of staff to your win
Our incredible team was absolutely ecstatic with the award. Our management team of my namesake Damien Ryan and Bridget Scullion have both been ten plus years in the business with us, and have been incredibly progressive, organised and innovative. We also feel some of our younger team members have brought great energy and creativity to the business. Some of the Gen Z generation seem to get a bit of a bad rep at times for their work ethic, but the experience we have had with our young team has been fantastic, and we count ourselves incredibly lucky to have our current team with us.
Lowry’s Music & Whiskey Bar is a proper traditional Irish bar with both a strong local and strong tourist trade
Best Tourist Pub Award: Willie Aherne, chair, LVA, Michael Quinn, Tourism Careers manager, Fáilte Ireland, Damien Ryan and Damien Joyce, Lowry’s Music & Whiskey Bar, Clifden, Galway, John Clendennen, president, VFI (Conor McCabe Photography)
INNOVATIVE PUB OF THE YEAR
Mother Macs, Limerick City
Located in the heart of Limerick City, Mother Macs Public House holds a storied past. The name honours the memory of the owners mother, Peggy McMahon who passed away in 2018, and serves as a reminder of the warmth and familial values that define it. The pub itself stands at the gateway to Limerick’s Market Quarter, where tradition meets modernity, offering patrons a space to share stories, savour a pint, and feel part of something timeless.
In their words: Blending creativity with tradition
Winning the title of Innovation Pub of the Year is a testament to the journey we’ve undertaken at Mother Macs Public House. This accolade not only honours our commitment to pushing boundaries in hospitality but also reflects the dedication of our team and the vibrant community we serve.
At Mother Macs, innovation is woven into our DNA demonstrated by having won the regional award for three years running. This year we’ve transformed our offerings with forward-thinking initiatives like the rebranding and revitalization of Peggy’s Whiskey Parlour and the creation of immersive experiences like the Limerick Whiskey Experience. These ventures were not just business strategies but celebrations of Irish culture and heritage, brought to life with a modern twist. Hosting events such as Sundown Syncopation - Jazz on the Lane and collaborating with local festivals like Feile na Greine have further showcased our commitment to blending creativity with tradition.
Successful collaborations
At the core of Mother Macs lies an ethos of authenticity, community, and quality. We’ve built this business on the principles of fostering genuine connections - whether through a perfectly poured pint, a shared laugh across the bar, or our collaborations with local artisans and whiskey makers. Our partnerships with brands like
(Conor
JJ Corry and Sailors Home for the Peggy’s Whiskey Parlour series have given us the opportunity to tell the story of Irish whiskey in a way that feels deeply personal to both our history and the spirit of Limerick itself.
Community
What drives us forward is the belief that a pub is more than just a place to have a drink - it’s a cornerstone of the community. This vision inspires us to continually innovate, whether its
introducing seasonal products like our Advent Beer Box, developing engaging social media content to connect with a local and global audience, or hosting events that celebrate Limerick’s rich cultural tapestry.
The response to our award has been overwhelming, especially among our team. For our staff, this win isn’t just a trophy on the shelf; it’s a recognition of the hard work, creativity, and passion they bring to the pub every day. “We’re not just pouring pints; we’re building experiences that stay with people,” says Triona. “It’s amazing to see that effort being recognized.”
Vinnie, adds, “This award reminds us why we love what we do. We’re creating something special here, and it’s incredible to know that others see it too.”
Winning Innovation Pub of the Year has only reaffirmed our mission: to honour the traditions of the Irish pub while continuously reinventing what it can be. As our co-owner James puts it, “We’re raising a glass to the past, the present, and an exciting future ahead.
Sláinte!”
Innovative Pub of the Year Award: Willie Aherne, chair, LVA, Barry Gray, BOI Payment Acceptance country manager, BOI, James McMahon, Kora King and Michael McMahon, Mother Macs Public House, Limerick City, John Clendennen, president, VFI.
McCabe Photography)
Located in the heart of Limerick City, Mother Macs Public House honours the memory of the owners’ mother, who passed away in 2018
OUTSTANDING CUSTOMER SERVICE AWARD
Murph’s, Monkstown, Co Cork
Murphs is the hidden gem of Monkstown in Cork. It’s a cosy stone pub with a wood stove burner and heated outdoor area. Murphs was first named The Pucks Hotel, because puck goats were kept on the property back in the day. It has served The community since 1873. In 1915 it was owned by Murphy’s Brewery for over 50 years and named The Eastern Star. In 1904 the Cork to Crosshaven Railway operated steam feeder trains right past its front door, now disused but soon to be Cork’s newest Greenway. Eugene Sheehan, the owner of Murph’s Pub, trained as a hotel manager and before purchasing Murphs he worked as an onboard manager for Qantas Airlines.
GBEST MUSIC PUB AWARD
Gracie’s Bar, Sligo
racie’s Bar, situated on Grattan street, is a wonderful live music venue in Sligo town. They host live music seven nights a week. They offer a wide range of options for food, beverages, live music, and entertainment to fit any special occasion. Big parties, little parties, and all in between can be held here. They were delighted with their Best Music Pub Award at the Irish Pub of the Year. n
Outstanding Customer Service Award
In their words: Location Murphs pub is located just outside Monkstown Village, Co Cork. Deep in history for having the oldest Yacht Club in the world, along with top-class golf course and tennis club. We are a unique rural pub that goes above and beyond to make customers feel most welcome. We know all our customers by name and if we don’t we will before they leave. We try to anticipate customer needs and to create a relaxing place for everyone to enjoy. It is run by myself [Eugene Sheehan] and two local part-time staff (Cathal & Sam) we pride ourselves on providing a friendly, clean and unique place for all our customers to enjoy. The stonewalls laced with antique objects and ornaments create a beautiful atmosphere for people to enjoy. Our goal is create a warm welcome once you enter, customers to feel relaxed and rarely would you see people on their phones as they are just chatting to each other.
Willie Aherne, chair, LVA, John Cassidy, commercial director, Edward Dillon Ireland & N. Ireland, Eugene Sheehan, Ceara Kenneally and Jonathan O’Flynn, Murph’s, Cork, John Clendennen, president, VFI (Conor McCabe Photography)
The staff are so proud of the win and and it’s great achievement to have on their resume. We are honoured to be recognised by Irish Pub Awards for our customer service and pride ourselves on being part of the local community that supports us.
Thank you to the award sponsor Edward Dillon.
In Murph’s you rarely see people on their phones as they have fostered a friendly atmosphere where conversation among staff and customers is encouraged
Best Music Pub Award: Willie Aherne, chair, LVA, Karl Kinsella, head of commercial licensing, IMRO, Ronan McGill, Áine Gormley and Jack Gibbons, Gracie’s Bar Sligo, John Clendennen, president, VFI (Conor McCabe Photography)
Celebrating the best of Irish whiskey
Now in its 11th year, the Irish Whiskey Awards are an important day in the calendar for so many whiskey producers across the county. The awards span 23 categoies across Irish whiskey and spirits
The 2024 Irish Whiskey Awards took place at the Hinch Distillery in Co. Down last November. The evening commenced with a tour of the distillery and a drinks reception hosted by the Hinch Distillery team. Keynote speaker, Lora Hemy, master distiller at Roe & Co Distillery in Dublin, presented the awards which are now in their 11th year and span 23 categories across Irish whiskeys and spirits, to a host of emerging and established Irish whiskey producers. Judging of this year’s awards took place earlier this July and August where organisers, Celtic Whiskey of Celtic Whiskey
Shop Dawson Street, hosted several blind tastings in Dublin’s Doyle’s Corner, and have been coordinating other tastings throughout Ireland with members of the Irish Whiskey Society - Dublin and Dingle, Cork Whiskey Society, Waterford Whiskey Society, Kilkenny Whiskey Guild, Ennis Whiskey Club, 1875 Whiskey Club, Carlow Whiskey Society, Belfast Whiskey Club, Louth Whiskey Society, Skerries Whiskey Society and the Aviator’s Whiskey Society. The Irish craft spirits and liqueurs were blind tasted by a panel of mixologists and bartenders in September, hosted by Bar 1661 in Dublin.
The coveted Best Irish Whiskey of the Year prize was awarded to Dunvilles Palo Cortado 21 Year Old. This whiskey also picked up the Irish Whiskey of the Year prize in the 2022 Irish Whiskey Awards hosted in Pearse Lyons Distillery.
Commenting on the awards, organiser Ally Alpine, managing director of Celtic Whiskey Shop and organiser of Whiskey Live Dublin said, “We are very excited to be able to co-host this year’s awards at Hinch Distillery. The IWA’s are always a fantastic night celebrating the excellence and innovation in the Irish Whiskey and Spirits industry, all whilst raising funds for our incredible charity partner Mary’s Meals. There are more than 64 million primary school-age children out of school around the world. In order to survive, they have to work or beg. Even if they do make it into the classroom, hunger affects their ability to learn. The money raised through the Irish Whiskey Awards each year ensures that approximately 700 children are fed for a whole school year at the Kapatamoyo school in Zambia”.
The events charity partner, Mary’s Meals — www.marysmeals.ie — feeds two million children everyday whilst ensuring they attend school. Tickets for the awards were priced at €70 and all proceeds from the night were donated to sponsor the Kapatomoyo School in Zambia. Key sponsors of this year’s event included the Irish Whiskey Association and Tuath Irish Whiskey Glass.
Lora Hemy, master distiller at Roe & Co, Jarlath Watson, finance director at Echlinville Distillery, Rosi Goswell, managing director of Tuath Glass at the Irish Whiskey Awards in Hinch Distillery, Co Down
Simply Ireland’s best whiskey
Dunville’s wins Ireland’s Best Whiskey title for the second time Dunville’s Irish Whiskey picked up the coveted Whiskey of the Year title at the Irish Whiskey Awards with its 21 Year Old Palo Cortado Sherry Cask Finish Whiskey being named Ireland’s best whiskey.
The overall award was one of 11 wins for The Echlinville Distillery, making it the biggest winner of the night at Irish Whiskey’s most prestigious awards evening. Echlinville are custodians of Dunville’s Irish Whiskey, an iconic heritage brand revived by Echlinville after an 80 year hiatus.
This is the second time Dunville’s has secured the title of Ireland’s Best Whiskey, having first won the top award in 2022.
Jarlath Watson from The Echlinville Distillery said: “This is a huge accolade that further cements Dunville’s place among the world’s best whiskeys and our place as the home of exceptional sherry cask finishes.
“To have won the Whiskey of The Year title for the second time in three years is a phenomenal achievement and is testament to the hard work and commitment of the whole Echlinville team.
“For more than a decade, we have been working hard to restore Dunville’s to its rightful place among the top tier of world whiskeys, with a series of exceptional releases that have earned Dunville’s and Echlinville an everincreasing global following.
“This has been a huge year for The Echlinville Distillery, which saw the inaugural release of our single estate Echlinville Whiskey. As we move in to
2025 with Irish whiskey’s top award, we look ahead with big plans for Dunville’s, Echlinville Whiskey and our Old Comber Pot Still Whiskey.”
Alongside the overall ‘Ireland’s Best’ title, Dunville’s picked up eight other awards including five category wins.
From the brand’s core range, Dunville’s PX 10 Year Old Single Malt winning Best Irish Single Malt 11 Years & Younger, while Dunville’s Three Crowns Sherry Cask Finish winning Best Blended Whiskey No Age Statement.
There were also wins for whiskeys from Dunville’s famous Single Cask Series, including exclusive collaborations with The Palace Bar, Waterford Whiskey Society and Stories & Sips.
Jarlath continued: “The Irish Whiskey Awards are particularly special to us as they are judged by members of whiskey clubs and societies the length and breadth of Ireland. It is an honour to be recognised by our friends and colleagues within the Irish whiskey family. It is peer recognition at the highest level, and that is invaluable.”
Alongside a total of nine awards for Dunville’s Irish Whiskey, Echlinville also picked up gold medals for its Weavers Gin and Weavers Vodka.
Dunville’s Irish Whiskey is available to the trade from Barry & Fitzwilliam, Celtic Whiskey Shop, Drinks Genius and J&C Kenny. Enquiries to sales@ echlinville.com or call The Echlinville Distillery on 0044 28 4273 8597.
The 21 Year Old Palo Cortado Sherry Cask Finish Whiskey was named Ireland’s best whiskey. There were also wins for whiskeys from Dunville’s famous Single Cask Series, including exclusive collaborations with The Palace Bar, Waterford Whiskey Society and Stories & Sips
The Echlinville Distillery and Dunville’s Irish Whiskey team: Peter Rogan, Clare Quinn, Jarlath Watson, Suzanne Hodgen and Niall Bolger receive the Irish Whiskey Awards Overall Winner trophy for Dunville’s Irish Whiskey
PLEASE DRINK RESPONSIBLY
WINNER OF 9
IRISH WHISKEY AWARDS 2024 AND PROUD TWO TIME WINNER OF IRELAND’S BEST WHISKEY
AVAILABLE TO THE TRADE FROM barry & fitzwilliam, celtic whiskey shop, drinks genius and j&c kenny
The winners of the 2024 Irish Whiskey Awards
are as follows:
OVERALL WINNER
Irish Whiskey of the Year 2024
Dunvilles Palo Cortado 21 Year Old
CATEGORIES
Whiskey Liqueur
Winner Tullamore DEW Honey
Gold The Whistler Honey
Cream Liqueur
Winner The Whistler Irish Cream
Liqueur
Gold Two Stacks Double Irish Cream
Gold Coole Swan
Poitín
Winner Micil Heritage Poitin
Gold Mad March Poitin
Gold Boann “New Born” New Make Spirit
Flavoured Vodka
Winner Whippy Vodka
Gold iStil 38 Vanilla Vodka
Gold iStil 38 Pink Vodka
Vodka
Winner Dingle Vodka
Gold Weavers Vodka
Gold iStil 38 Irish Vodka
Gin
Winner Method & Madness Gin
Gold Glendalough Wild Botanical Gin
Gold Weavers Gin
Other Spirits
Winner Killowen Gloria Coffee Liqueur
Gold Stillgarden Buí 43
Gold Stillgarden Glas 55
Single Malt 11 Years and Under (Under €60)
Winner Egan’s Fortitude
Gold The Busker Small Batch Single Malt
Gold Egan’s Endeavour >>
All Heart
This award-winning expression is an Irish Single Malt that is distilled from a mash of 100% malted barley and then aged between 10 and 14 years in ex bourbon barrels made from American Oak before being finished in freshly seasoned Malaga wine casks. This is a quintessential Irish Single Malt with its distinct malty and orchard
The first aged statement from the legend of Irish Whiskey and Keepers Heart master distiller Brian Nation. Keepers Heart 10 Year Old Malaga finish, Irish Single Malt was a Gold Medal winner in Novembers Irish Whiskey Awards
fruit character. With the Malaga wine cask finish adding elegant, sweet vanilla, honey and redberry fruits. This delicious whiskey is bottled at 43% and has an RRP of €99. Keepers Heart is proudly distributed in Ireland by Barry & Fitzwilliam.
Ireland’s top new whiskey!
It’s official: Powerscourt Distillery’s Fercullen Single Malt Whiskey has cemented its place among Ireland’s finest spirits! This extraordinary single malt, crafted entirely at the Powerscourt Estate in County Wicklow, was crowned Best New Irish Whiskey at the prestigious Irish Whiskey Awards 2024, held at Hinch Distillery in County Down.
First released in April 2023, Fercullen Single Malt has been celebrated for its exceptional quality and historic significance - it’s the first whiskey distilled in County Wicklow in over a century. Made with 100% malt and distilled exclusively on the Powerscourt Estate, this awardwinning whiskey captures the essence of Wicklow’s rich heritage in every sip. Fercullen Single Malt has wowed both critics and connoisseurs alike.
At the International Wine and Spirits Competition (IWSC) in London, it received a Gold Outstanding Award with an impressive 98 points—the highest score ever awarded to a new Irish whiskey.
John Cashman, head of Brand at Powerscourt Distillery, reflected on the triumph: “We are incredibly proud of all our Fercullen whiskeys, but from the very first tasting, we knew our Fercullen Single Malt was something extraordinary. It’s a milestone for Powerscourt Distillery, distilled and matured completely on-site, and a true representation of Wicklow’s spirit.”
Master distiller Paul Corbett, the talent behind the whiskey, shared his gratitude:
“It’s an immense honour to receive this recognition from The Irish Whiskey Awards. Judged by whiskey enthusiasts across Ireland, this award affirms our dedication to excellence. We’re thrilled to share this achievement with our amazing team and loyal supporters.”
Fercullen Single Malt Whiskey is available at an RRP of €55, distributed by Barry & Fitzwilliam in most retail outlets and or directly from Powerscourt Distillery’s e-store. Visit www.powerscourtdistillery.com to explore this remarkable whiskey.
Powerscourt Distillery is a 20,000-square-foot, state-of-the-art whiskey distillery and contemporary visitor centre in the Old Mill House on Powerscourt Estate. With the first production of new make spirit in June 2018, the visitor centre opened its doors in May 2019, offering a delicious insight into a brand fully operational whiskey distillery.
The Powerscourt Distillery Fercullen
Fercullen Single Malt is the first whiskey distilled in County Wicklow in over a century
IRISH WHISKEY AWARDS
Single Malt 11 years and younger (Over €60)
Winner Dunville’s PX 10 Year Old
Single Malt
Gold Keeper’s Heart 10 Year Old
Gold Two Stacks x Bankers Bar 7 Year Old Single Malt PX Sherry Finish
Single Malt 12 to 15 years
Winner Dunville’s 12 Year Old Stories & Sips
Gold Irishman 12 Year Old
Gold Dunville’s 12 Year Old Batch 2 Palace Bar
Single Malt 16 Years and Over
Winner Dunville’s Palo Cortado 21 year old
Gold The Irishman 17 Year Old Single Malt
Gold McConnell’s Old Cromac Collection 20 YO Distillery Exclusive
Single Pot Still 11 Years and Younger
Winner Redbreast PX Iberian Series
Gold Method and Madness French Chestnut
Gold Redbreast Lustau Edition
Single Pot Still 12 Years and Over
Winner Midleton Very Rare Barry Crockett Legacy
Gold Redbreast 21 Year Old Gold Gold Spot 13
Blend Non Age Statement (Under €50)
Winner Dunville’s Three Crowns Sherry
Gold The Busker Triple Cask Gold Jameson Original
Blend Non Age Statement (over €50)
Winner Shortcross Distiller’s Duo Gold Jameson Black Barrel
Gold Teeling Alentejo Wine Cask
Blended Whiskey Age Statement
Winner McConnell’s Sherry Cask
Gold Hinch 15 Year Old Oloroso
Sherry Cask Finish Batch 1
Gold Jameson 18 Year Old
Irish Whiskey range of award-winning, premium Irish whiskeys includes: Fercullen Falls, Fercullen Single Malt, Fercullen 15, Fercullen 21-Year-Old Single Malt Whiskey, Estate Series 2
“The Italian Gardens”, Estate Series 3 “The Gates” are available to purchase at www.powerscourtdistillery.com and selected outlets countrywide please check the website for further details.
Making waves in the whiskey world
Glendalough Distillery continues to make waves in the Irish whiskey world, securing yet another Gold Medal for its acclaimed Double Barrel Irish Whiskey at the 2024 Irish Whiskey Awards. This award cements Double Barrel’s status as a standout single grain whiskey, celebrated for its exceptional balance, depth, and smooth complexity.
Glendalough has launched Double Barrel Cask Strength, a limited-edition release at 61.3% ABV with signature notes of cherries, nutmeg, and peppercorn
Matured first in flame-charred exbourbon American Oak casks before a refined finish in Oloroso casks from Montilla, Spain. Glendalough Double Barrel offers a harmonious blend of vanilla sweetness, dark fruit richness, and warm spice. Its consistent recognition on the world stage underscores Glendalough’s dedication to craftsmanship and innovation, reinforcing its place among Ireland’s top distilleries.
As a result of the increased demand, Glendalough decided to launch a bold new expression of Double Barrel— Double Barrel Cask Strength, a limited-
Glendalough Double Barrel offers a harmonious blend of vanilla sweetness, dark fruit richness, and warm spice
edition release at 61.3% ABV. This exciting new release features liquid that is bottled straight from the cask, to deliver an intensified version of Double Barrel’s signature notes of cherries, nutmeg, and peppercorn. To deliver a rich and full-bodied experience for those seeking an elevated dram. For the perfect serve, enjoy Glendalough Double Barrel in an Irish Coffee, where its smooth, layered character brings a rich depth to this classic serve.
With this latest gold medal win and the release of Double Barrel Cask Strength, Glendalough Distillery continues to set the standard for premium Irish whiskey. Keep an eye out for this limited-edition release at select retailers and online—an essential addition for whiskey lovers and collectors alike.
Irresistible
Single Pot Still 11 Years & Younger winner was Redbreast PX Iberian Series Redbreast PX Iberian Series
captured the top spot in this category with its exceptional balance of rich, sherry-influenced sweetness and
Matured in Pedro Ximénez casks, this expression offers a luscious, velvety finish
traditional pot still spices. Matured in Pedro Ximénez casks, this expression offers a luscious, velvety finish that whiskey lovers can’t resist. Available nation wide RRP €95.00
Going for gold
The Busker has just taken home four gold awards from the Irish Whiskey Awards 2024. The Busker Single Pot Still and the Busker Single Malt both won gold for Irish Single Cask, 11 years and Younger. The Busker Triple Cask won gold for the best Blended Irish Whiskey under €50. And a future addition to the range, the Busker
Small Batch Single Malt won gold for the best Irish Single Malt, 11 years & younger, under €60.
The Busker Single Pot Still is a
distinctive expression to Ireland, created to bring you on a journey of exceptional character. Distilled in single pot stills and aged in both bourbon and sherry casks. On the nose, you experience rich complex notes of honey, oak, fudge, clove oil, sometimes perfumed fresh flowers too. Taste buds kick off with some beautiful deep and intense rich spiciness with peppery notes and hints of vanilla and toffee fudge. Concluding with a long warm spicy finish.
The outstanding Single Malt matured in two different woods to bring you a complexity that is waiting to be experienced. Notes of fruit meet floral elderflower as the taste opens with intense richness, landing to a sweet chocolate note.
The Busker Triple Cask Triple Smooth, helps you discover a new you with a combination three of the best whiskey styles that Ireland has to offer. Begin your journey with some rich tropical fruits and sweet vanilla notes as the taste buds begin to experience that beautiful malt, capping it all off with a superbly balanced mouth sweetness that begs for more.
The Busker Single Pot Still recently also won gold at the Blás na hEireann Awards 2024. The Busker, produced at Royal Oak Distillery has also taken home gold for Best Producer in County Carlow.
The Busker is proudly distributed in Ireland by Barry & Fitzwilliam
Feeing the whiskey love
Egan’s Irish Whiskey received some fantastic news from the 2024 Irish Whiskey Awards, taking home two top awards!
Egan’s Fortitude stole the show for the brand winning Overall Best Single Malt Whiskey 11 Years Old and Younger (Under €60) and Egan’s Endeavour also won gold in the same category!
It capped off a fantastic year for the brand that continues to grow at rapid pace in global markets such as Japan, Australia and the US.
Egan’s Irish whiskey was founded in the 1800s by Patrick Egan. In 1835. His two sons Patrick and Henry established P. & H. Egan Limited which grew to be a respected business in
Tullamore.
The business was family-run for four generations, until the Egan family voluntarily closed the business in 1968 due to the severe market conditions at the time in Ireland.
However, in 2013, the Egan family (Rupert , Jonny and Maurice Egan) resurrected the brand. P&H Egan’s Limited was reformed and multiple expressions have been launched since including the two winning whiskeys from the 2024 awards plus Egan’s 10 YO Conviction, Egan’s Legacy Reserve and Egan’s Bonders Blend amongst others.
The brand is distributed globally by Intrepid Spirits, based in Dublin. n
Blend Limited Edition
Winner Hinch 5 Year Old Madeira Cask
Gold Micil Inverin Virgin Oak Single Cask
Gold The Whistler Doppelbock Rye Cask Finish Limited Edition
Single Cask 11 Years and Younger
Winner Dunville’s 11 year old
Waterford Whiskey Society
Exclusive
Gold The Busker Single Cask 13929
Single Malt
Gold The Busker Single Cask 16626 Single Pot Still
Single Cask 12 Years and Older
Winner Dunville’s 23 year Old Single Cask 1205 PC
Gold JJ Corry The Bonder’s Select Gold Celtic Cask Caoga a Trí (53) 2001 Anime Negra
Single Grain
Winner The Bridge Whiskey –Portlick
Gold Roe & Co Flor 14 Year Old
Single Grain
Gold Glendalough Double Barrel
New Irish
Winner Fercullen Single Malt
Gold Boann Single Pot Still Madeira Cask
Peated Whiskey
Winner Micil Inverin – The Skeff Bar- Oloroso Cask
Gold Shortcross 5 year old peated
Gold The Chancer Irish Whiskey Bonding Company
Cask Strength
Winner Dunville’s 22 Year Old 1643 PX
Gold Redbreast 27 Year Old
Gold Blue Spot
The Busker won four Gold Awards at the Irish Whiskey Awards 2024
P & H Egan’s was reformed in 2013 having closed in 1968 due to tough market conditions
Glendalough Distillery launches Winter of Whiskey campaign and expands premium portfolio
The Double Barrel Cask Strength (€84) is Glendalough’s latest
Glendalough Distillery has proudly launched its Winter of Whiskey campaign, showcasing new packaging, limited-edition releases, and seasonal gift sets that celebrate its deep connection to the Wicklow woods.
The new Glendalough Double Barrel packaging, featuring a double-wood finished lid and Glendalough’s whiskey seal, is the first in a series of new product packaging to be rolled out across the portfolio. The Double Barrel Cask Strength (€84) is Glendalough’s latest limited-edition release, a singlegrain whiskey aged in flame-charred bourbon casks and finished in Oloroso sherry casks. The Double Barrel Cask Strength is the first in a series of exciting innovations from Glendalough Distillery, with more to come in 2025. Seasonal highlights include the
Two new brands for Irish Distillers
Wine and spirits company Sovereign Brands, has officially launched two of its premium offerings, Bumbu Rum and The Deacon Scotch Whisky, in Ireland in partnership with Irish Distillers Limited. This marks an exciting milestone for both companies as they continue to disrupt the spirits industry and captivate consumers worldwide.
The Deacon is a premium blended Scotch Whisky crafted from handselected whiskeys, including those from Scotland’s historic Islay and Speyside
regions. This masterful blend brings together smoky mainland and peaty Islay malt whiskeys, creating a complex dram. At 40% ABV, The Deacon delivers a rich and smoky profile, perfect for enjoying neat or as the base for cocktails such as the Penicillin — a smoky, sweet, and spicy favourite now being served in bars across Ireland.
Bumbu Rum’s global growth and disruptive nature make it an exciting addition to the Irish market. Known for its unique packaging and exceptional taste, Bumbu offers a versatile and unforgettable experience for rum enthusiasts and casual drinkers alike.
The flagship Bumbu Original is blended from fine Barbados rum and hand-selected spices and notes of Madagascar vanilla, soft caramel, and oak. On the palate there are hints of cinnamon, roasted nuts, and a subtle touch of banana and it has a smooth and perfectly balanced finish, with a lingering sweetness.
Bumbu Cream is perfect blend of rum, spices and real dairy cream.
Glendalough Double Barrel Gift Pack (€50), featuring the award-winning single-grain whiskey with a branded tumbler, and the Double Barrel Cask Strength (€84), a single-grain whiskey aged in flame-charred bourbon casks and finished in Oloroso sherry casks. The award-winning Single Malt Mizunara Cask Finish (€90), aged 7 years in Japanese Mizunara oak, is another festive season highlight.
Glendalough’s Winter of Whiskey campaign includes tasting events and activations throughout 2025, promoted via @glendaloughdistillery on Instagram, connecting whiskey enthusiasts and trade professionals with the brand.
For more information visit www. glendaloughdistillery.com or follow @glendaloughdistillery on Instagram.
Bumbu Original is blended from fine Barbados rum and hand-selected spices and notes of Madagascar vanilla, soft caramel, and oak
Bumbu XO is a complex rum aged in bourbon barrels and selectively finished in white oak sherry casks. Distilled and aged in Panama. This launch represents a pivotal moment for Irish Distillers Limited as they bring these globally celebrated brands to Ireland for the first time.
Both The Deacon and Bumbu are poised to delight Irish consumers with their exceptional quality, compelling packaging, and versatility in cocktails.
The Deacon delivers a rich and smoky profile, perfect for enjoying neat or as the base for cocktails
limited-edition release
SHS Drinks acquires Shandy Shack
SHS Drinks has announced the acquisition of Shandy Shack, a pioneering brand in the mid-strength ABV beer space.
The acquisition will accelerate Shandy Shack’s expansion and enhance SHS Drinks’ portfolio with an award-winning mid-strength beer brand.
This new partnership promises to step-change Shandy Shack’s already strong current growth, helping it to better reach the 40% of adults seeking to moderate their alcohol consumption with balanced, enjoyable options.
Since 2021, Shandy Shack has won numerous awards for product quality, including six Great Taste stars across four products.
Prior to the acquisition, SHS Drinks and Shandy Shack collaborated to create the popular Raspberry Lager using bottlegreen’s Raspberry Cordial.
The product launched in June 2024 and featured integrated bottlegreen branding on Shandy Shack’s packaging, along with joint promotional efforts across social media.
“The mid-strength ABV market is seeing rapid growth as consumers seek options for low-tempo, relaxed socialising,” said Andy Morris-Jinks, managing director, SHS Drinks.
“Shandy Shack’s innovative and award-winning product range aligns perfectly with our vision for broadening our consumer base and tapping into emerging market trends.”
Shandy Shack will join established names in the SHS Drinks portfolio including Shloer, bottlegreen, Rocks, WKD and Merrydown, adding further variety to a range of popular consumer brands.
As part of the New Ventures division, co-founders, Ed Stapleton and Tom Stevens, will continue to lead the brand’s development and expansion.
“It is a fantastic feeling to join forces with SHS Drinks to accelerate the development of Shandy Shack,” said Ed Stapleton, co-founder of Shandy Shack.
According to Stapleton, SHS Drinks are a ‘brilliant’ organisation that share Shandy Shack’s values and vision for the brand.
“They recognised the importance of introducing a compelling mid-
This new partnership promises to stepchange Shandy Shack’s already strong current growth. Andy Morris-Jinks MD SHS Drinks (centre) with Shandy Shack co-founders Tom Stevens (left) & Ed Stapleton (right)
strength offering to enhance their diverse and dynamic portfolio. This partnership will provide unparalleled opportunities to leverage their expertise, resources and support to expand our brand’s reach.”
This acquisition reflects SHS Drinks’ commitment to embracing consumer trends. By integrating Shandy Shack into the New Ventures division, SHS Drinks will work closely with the Shandy Shack team to take the brand to the next level by igniting consumer awareness and broadening distribution in 2025.
The first whiskey distilled in Kinsale
Blacks Brewing & Distilling, renowned for its innovative craft beers and spirits, is proud to announce the highly anticipated launch of its Inaugural Whiskey Release – marking a historic milestone as the first-ever whiskey distilled in Kinsale. This exclusive release features two exceptional expressions: a Single Pot Still Whiskey, aged in Oloroso Sherry casks, and a Single Malt Whiskey, aged in Port casks.
These two cask strength whiskeys, both bottled at a bold 59% ABV, are available in a limited edition run of just 500 bottles, each individually numbered, making them a true collector’s item for whiskey enthusiasts
and connoisseurs alike. For the first time ever, whiskey lovers can own a piece of Kinsale’s brewing and distilling history.
“This is a big moment for us,” says Sam Black, founder of Blacks Brewing & Distilling. “Kinsale has long been celebrated for its rich culinary heritage, and now it’s adding a whiskey distilling tradition to the mix –with the very first whiskey ever crafted in this historic town. We’ve poured our hearts into this project, and we’re excited to share it with the world.” n
For the first time ever, whiskey lovers can own a piece of Kinsale’s brewing and distilling history
Understanding grief at work
Grief is something all employees will experience at some time during their career. It is therefore important that we know how to deal with grief in the workplace. It may be an employee who has lost a family member or someone they were close to or it may be an employee of the organisation who has passed away. As an employer or manager, it is best to educate yourself and your management team to demonstrate compassion and be supportive.
Different types of grief
There are different types of grief. Therefore it’s important to be mindful that grief can be ongoing and it can affect different people in different ways.
Anticipatory grief occurs when death is expected. It can start long before the person actually passes away and is often brought on by a diagnosis or when the person’s health starts to deteriorate.
Normal grief begins soon after the loss occurs and the bereaved person begins to accept the loss and continue their day-to-day tasks.
Complicated grief is grief that lasts a lot longer than normal and can affect the bereaved person’s ability to carry out day-to-day tasks.
Delayed grief is when a reaction to the loss occurs at a later time. This can be brought on by another significant life event or by something unrelated.
Caroline Reidy, managing director and founder of The HR Suite is a HR and employment law expert. She details how employers can best support their employees when going through family bereavement and grief by having bereavement policies in place
Develop a policy for a consistent approach
Bereavement policies are not just good practice, they are extremely helpful to employees and managers, ensuring a proactive and equitable approach by clearly defining employee entitlements and supports. While employers have no legal obligation to offer Compassionate Leave most will offer it as a gesture of goodwill. Typically, Compassionate Leave policies may offer 3-5 days for an immediate family member and maybe 1-2 days for any other family member. An immediate family member would usually be a parent, spouse, sibling or child.
Having a good bereavement policy
While employees have no legal obligation to offer Compassionate Leave most will offer it as a gesture of goodwill
which refers to general bereavement supports, an EAP along with the provision of compassionate leave, can help your employees to feel well supported during times of personal loss due to bereavement.
Promote general wellbeing
There are many studies which evidence the importance of good relationships with family, friends, work colleagues and the wider community for our mental wellbeing. It is hugely beneficial for employers to promote awareness of the importance of general wellbeing by having good sound company policies including a bereavement policy.
Caroline Reidy, managing director of the HR Suite
Some wellbeing initiatives in the workplace may include encouraging healthy eating and exercise. A simple example could be a lunch time walk. Other areas such as mindfulness and meditations with yoga etc are also very popular and studies show the workplaces who are proactive with these types of initiatives often benefit from higher levels of job satisfaction and productivity.
Supporting employees who are grieving
A sincere approach is always important. It is more beneficial when employees feel they can approach their manager or employer with regard any ongoing problems. It can be helpful to set time aside for employees and listen sympathetically in a private space. However, it is important to retain boundaries and as a manager, our role is not to become a counsellor but to know how to gently direct an employee to access the relevant supports.
Many organisations offer employee assistance programmes (EAP) which include free counselling sessions. These are an excellent support for employees and very useful for managers to refer employees to as it provides the appropriate support. In some cases where an employee may be very distressed, it may be appropriate to allow them to go home and recommend that they contact their GP. They can then revert confirming when they are fit to attend work again. Remember it is important to support colleagues who might find it difficult when the time comes to return to work.
Some useful tips for different scenarios
When an employee has been bereaved due to the loss of a family member or someone they were close to:
• Offer your condolences on behalf of the company and some time off
• Ask what can the company do to help e.g., if it’s a spouse or child the employee may need additional time off and may also need to make some long-term changes
• Refer to supports and services available both inside and outside the company
• Offer a phased return to work
• Have regular check ins with the employee
• Use discretion and maintain confidentiality In the event of the loss of a work colleague:
• Have a designated response plan with a list of supports
• Use a calm, sombre approach as it is extremely sensitive and may also be traumatic for those who may have worked closely with the deceased employee
• Offer to arrange a book of condolences
• Make arrangements to allow employees the option of attending the funeral service
• Offer assistance and support to the family
• When sharing information always be mindful of confidentiality and GDPR. Its best to check with the next of kin and agree what will be communicated and timing etc.
• Provide training to your management team to provide support to employees
If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, please do not hesitate to contact our office on (066)7102887, email info@thehrsuite.com and visit www.thehrsuite.com n
The Morrison Hotel, Dublin goes on the market
CBRE, acting on behalf of Centauro Holdings SARL, have confirmed the launch of the sale of The Morrison Hotel, Dublin 1. The landmark hotel is expected to achieve a
price in the region of €90m-€95m.
Located in the heart of Dublin city, The Morrison, branded as Curio Collection by Hilton, sits in a prime location between the
A renowned 5-star hotel with globally recognised name, located fronting the River Liffey
city’s predominant retail districts and the cultural hub of Temple Bar. The five-star hotel is located just steps from major tourist attractions such as Trinity College and the Guinness Storehouse, and is also within easy reach of the 3Arena and Aviva Stadium.
The Morrison will be sold with 157 bedrooms and suites and featuring three dining outlets: the Morrison Grill, the Halo restaurant, and the acclaimed Quay 14 cocktail bar.
Dave Murray, senior director of CBRE Hotels Ireland commented; “The Morrison is one of Dublin’s most consistently high performing hotels and following recent significant investment represents an exceptional opportunity to acquire a long-established, highly profitable gem of a business which has further upside potential”.
New appointments in the trade
Marissa Johnston joins OurWhisky Foundation
Marissa Johnston, former global head of Diageo World Class & Advocacy, has joined UK non-profit organisation, the OurWhisky Foundation, as executive director.
As well as Johnston’s appointment, the Foundation is also transitioning from a global approach into a new regional structure in order to provide more opportunities to women and non-binary
individuals in need.
This spring will see the inaugural launch of two new chapters; the UK (England, Scotland and Wales) and Ireland (Northern Ireland and the Rep. of Ireland). Each chapter will operate its own mentorship programme alongside regular networking events, workshops and excursions, providing opportunities for those in the industry to connect and learn.
Johnston said: “I’m thrilled to be taking on this exciting new role. With my passion for advocacy and a deep-rooted commitment to empowering women in whisky, I am excited to leverage my experience to drive impactful change. Together, we will foster a vibrant community that supports and uplifts women, creating opportunities and celebrating their contributions.”
Culloden Estate and Spa appoints new general manager, Cormac Fadden
The Culloden Estate and Spa, part of the Hastings Hotels group, has appointed Cormac Fadden as general manager. With over a decade of experience in five-star hospitality, Fadden brings a wealth of knowledge and expertise to the iconic
luxury property in Belfast.
Fadden’s previous leadership roles include hotel manager for three years at Castlemartyr Resort, Cork and revenue and resident manager at The Fitzwilliam Hotel, Dublin for more than six years.
The Culloden Estate and Spa recently clinched the Food Lovers Choice Award for Northern Ireland at the Good Food Ireland Awards, held at the K Club in County Kildare. n
Cormac Fadden, the new GM of The Culloden Estate and Spa
Marissa Johnston, new executive director of OurWhiskey Foundation
