Drinks Industry Ireland - September / October Issue
This year, HEINEKEN Ireland has been dedicated to supporting the pub trade through exciting initiatives and campaigns. Before closing off an eventful year, HEINEKEN Ireland is taking a moment to look back on 2024 to celebrate and thank the customers who made these trade campaigns a success.
Launched as a three-year training program, the Heineken® Ahhh-cademy completed 41 sessions in its first year across six counties. HEINEKEN Ireland collaborated with educational experts to develop a groundbreaking training programme specifically for newer entrants to the bar trade, with a significant focus on experiential delivery and gamification to create a more engaging and competitive learning experience. Participants received training in bar fundamentals, highlighting the rewarding and transferable skills gained from working in the bar industry. Attendees scored the Ahhh-cademy 4.9/5 when asked if they’d recommend it to a friend.
Heineken®
Ahhh, That’s Refreshing
Celebrating the cultural significance of Irish pubs, HEINEKEN Ireland introduced virtual Pub Museums to honour these social icons. We partnered with three esteemed pubs, to preserve their history and engage communities. The campaign captured the public’s imagination with national and international news coverage, 100% positive social sentiment and global recognition at the Cannes Festival of Creativity. Look out for more exciting developments in 2025 and opportunities for more pubs to get involved… .
This vibrant campaign celebrated the iconic ‘first sip’ of a Heineken® in a pub and showcased the brand’s commitment to the perfect serve across TV, print, digital, and out-of-home advertising. Highlighting three natural ingredients, the campaign reinforced Heineken®’s unrivaled refreshment.
& ANALYSIS
20 Game face:
Noel Anderson, owner and operator of Grand Slam Bars tells Fionnuala Carolan about his fascinating career trajectory and why location is everything
5 News Bites: What’s up and what’s down this month
6 News: Adults expect no change in their finances postbudget; Government to introduce stricter regulations on vapes; Alliance urges action on soaring premiums
8 Irish Pub Award Finalists: The results are in. Find out who’s in contention for the Pub of the Year 2024
10 VFI News: Budget 2025 critical moment for sector; Update on VFI Insurance scheme
12 Pub Profile: The Swan Bar on Aungier St, Dublin 2 continues its famous legacy with its third generation owner
16 How low can you go? Research reveals why people choose NOLO products and it might surprise you
18 New business Q&A: Luke Boase from Lucky Saint nonalcoholic beer brand talks about the huge opportunities for growth in Irish market
32 Not adding up: Public Health Alcohol Act could affect sales of beers and ciders due to advertising restrictions
38 A day in the life: Gerard Garland, global brand ambassador, Keeper’s Heart, Irish American Whiskey tells us about a typical day in his life
40 Advisor HR: Caroline Reidy, managing director and founder of The HR Suite advises on the best way to deal with workplace disputes
42 Social diary: Check out who’s been out and about this month!
Waiting with bated breath
As we are going to press, it is the eve of the Budget. We wish we had a crystal ball to see what tomorrow will bring and what, if any meaningful changes there will be for the drinks industry.
I feel like we are beating the same drum year after year looking for relief from VAT and excise but so far, it’s been a fruitless battle. When you add in the rise in minimum wage and the hike in material and energy costs over the past three years, it’s safe to say things are pretty precarious for many publicans.
Pat Crotty, CEO of the VFI shared his opinion with us on the Budget a few days ago and his message was clear; give some relief in this Budget or watch pubs close. It’s that simple. He outlined four areas that he feels need to be addressed, which were lower excise duty, a re-introduction of the 9% VAT rate for food-serving pubs, a reduction in Employer’s PRSI and a pause to the move to a living wage.
He was eager to say that it’s not that publicans want to stand in the way of progress but that they simply can’t absorb these costs anymore
He was eager to say that it’s not that publicans want to stand in the way of progress but that they simply can’t absorb these costs anymore. “Let’s be clear: publicans support fair wages and improved working conditions for our employees. We understand the move toward a living wage, and we’re not asking for a rollback of this progressive policy. However, the government cannot simply pass these costs onto us without offering the necessary support. Wage increases must be met with policies that give small businesses like ours the ability to meet those costs without going under.”
This Budget will determine the future of many businesses and tomorrow could be D-Day for many in the sector so I hope the government has listened and will make provisions for small businesses in order to offer a lifeline to the industry.
Fionnuala Carolan Editor
fionnualacarolan@mediateam.ie
Twitter: @drinksind_ie
We have a packed issue for you this month with interviews with Noel Anderson from Grand Slam Bars and Luke Boase from Lucky Saint. We profile The Swan Bar in Dublin and take a minute to admire one of Dublin’s oldest Victorian bars.
Elsewhere we have some interesting research on the NOLO category revealing a huge appetite for NOLO drinks and how the category is bursting with potential. And finally, we delve deep into the ever-growing Irish whiskey category and its American cousin, Bourbon whiskey.
We hope you enjoy this issue and if you have any feedback, news or views, please don’t hesitate to contact me.
Cheers, Fionnuala.
Quotes of the month
“The one thing all our bars have in common is that they are all in fantastic locations.
“That’s the absolute key” (page 20)
GOOD MONTH
The Bridge 1859 marks 10th anniversary
The Bridge 1859, Ballsbridge, Dublin, is celebrating its 10-year anniversary this month. Rob Kearney, Sean O’Brien, Noel Anderson, Jamie Heaslip and Dave Kearney (not pictured) have commissioned a unique and exclusive 10-year-old Irish whiskey to mark the special milestone.
Little Pyg named in Top 100 Pizzerias in the World
At the World Pizza Awards in Naples on 10 September, Dublin’s Little Pyg was honoured as Ireland’s top pizzeria and secured a place in the global Top 100 Pizzerias in the World. Dublin’s Little Pyg was placed #1 in Ireland, #15 in Europe and #79th best pizzeria in the entire world!
“It’s fantastic to see such a strong representation of exceptional pubs from every corner of Ireland among this year’s regional winners of the Irish Pub Awards” (page 8)
“I believe the pub is like your people’s church. Some people like to come in during the day, some in the evening but it’s part of their ritual and important to them” (page 12)
Guinness Storehouse hits 25m visitor milestone
The Guinness Storehouse has welcomed its 25th millionth visitor since opening its doors in 2000. Visitors to the World’s Leading Tourist Attraction were surprised with complimentary Black Velvet cocktails in the Gravity Bar to celebrate the milestone.
BAD MONTH
More than 1 in 3 Dublin pubs plan to reduce staff due to government wage increases – LVA
More than 1 in 3 pubs (36%) across Dublin say they will reduce their headcounts due to the minimum wage increase introduced by the government. That’s according to a survey undertaken by the Licensed Vintners Association (LVA) last month. A further 21% of pubs in the capital also say they will hire less new staff than previously planned due to the wage increase.
Irish spirits exports decline by 9% amid global economic challenges
Drinks Ireland | Spirits published its annual Spirits Report which showed the total export value of the sector was €1.3 billion, representing a 9% decline on the previous year. This decline is attributed to a highly competitive global market including higher inflation levels and cost-of-living leading to weaker consumer spending.
Noel Anderson, Grand Slam Bars
John Clendennen, VFI president
Ronan Lynch, The Swan Bar, Dublin 2
Head pizza chef of Dublin’s Little Pyg, Federico Rapali
Donall O’Keeffe of the LVA
Robert Von Bergen of Guinness Storehouse raising a glass to its 25 millionth visitor
(Photo: Naoise Culhane)
Adults expect no change in their finances post-budget
With the Budget approaching, there have been rumblings of how it will effect peoples’ fortunes. Even after suggestions by Government Ministers that adults in Ireland would be better off by as much as €1,000, nearly half (46%) of adults expect there to be no change after the budget announcement next week.
Of those expecting an increase in their finances, the average amount adults expect to be better off by is €534.15. Of those expecting a reduction in their finances, the average amount adults expect to be worse off by is €568.84.
A recent nationwide survey by iReach Insights showed that Increased tax credits or reduced VAT levels is the second most important concern followed by improved social
protection package in parallel to ‘Tax breaks’ for those not in employment.
According to 1,000 respondents, improving the Health Sector is the top challenge that needs to be addressed in the upcoming Budget. 32% of respondents think the housing crisis will get worse in the year ahead with potential Budget 2025 changes. Of these 12% feel it will get much worse.
32% of respondents think the housing crisis will get worse in the year ahead with potential Budget 2025 changes. Of these 12% feel it will get much worse.
43% think there will be no change in improvement. However, 26% think the housing crisis will improve with the Budget 2025 changes. Of these 2% think it will improve a lot.
More than 1 in 3 adults (40%) think
the homelessness crisis will get worse in the year ahead with potential Budget 2025 changes. Of these 15% think it will get much worse.
41% think there will be no change in improvement. However, 19% of adults think the homelessness crisis will improve in the year ahead.
Calling on women drink producers in Ireland!
A new study from Visa has identified increased access to mentorship as the top ask from growing small businesses in Ireland. More than half (52%) of the entrepreneurs surveyed acknowledged the benefits of mentorship despite just one in five (20%) currently having a business mentor. Half of women business owners also stated that they don’t know how to go about securing a mentor.
Findings from the survey of over 300 small business owners highlighted both the challenges faced and the disparity that still exists between female and male small business owners across the country. Back for a fourth consecutive year, Visa has launched its biggest ever She’s Next Grant Programme in Ireland to help close the entrepreneurship gap.
According to Visa’s study, women entrepreneurs continue to come up against several challenges and barriers including access to funding and venture capital, struggle with the family support gap and 55% of women business owners stated they feel nervous walking into a room of strangers, compared to 39% of men.
As part of the 2024 programme, a
€10,000 grant will be awarded to four women entrepreneurs and one overall winner will receive €50,000 to help their business thrive.
All five winners will receive mentoring from award-winning entrepreneur and businesswoman, Aimee Connolly, CEO and founder of Sculpted by Aimee and MentorsWork, an initiative of Skillnet Ireland in partnership with the Small Firms Association (SFA).
Mandy Lamb, managing director UK & Ireland, Visa said: “While progress has been made to narrow the gender gap in entrepreneurship, our commitment to addressing existing challenges remains resolute. That’s why we’re excited to bring She’s Next back to Ireland again, continuing our mission to empower women entrepreneurs on their business journeys.”
Visa’s She’s Next Grant Programme, is open to small businesses and organisations in the Republic of Ireland that are majority owned by women, operating across all industries and sectors, through a simple application process. To enter, applicants are asked to submit details about their business and online presence at visa.ie/shesnext. The closing date is 30 October.
Minister for Finance, Jack Chambers and Minister for Public Expenditure, NDP Delivery and Reform, Paschal Donohoe
Aimee Connolly, CEO and founder of Sculpted by Aimee has been appointed Visa’s She’s Next judge and mentor
Alliance for Insurance Reform urges government action on soaring premiums
The Alliance for Insurance Reform calls for urgent government action to be taken to address intractably high insurance premiums in the face of ever decreasing volumes of claims and award sizes.
Flora Crowe, board member, Alliance, said: “The report from the Court Service shows the impact of the Judicial Guidelines with a further 29% reduction in the number of personal injury (non-medical negligence) cases being heard by the High Court.”
Crowe noted that since 2021, the number of cases are down by 50%.
“Given this is where the highest awards are made, it makes sense that savings are being generated, however they are not being passed on to businesses and others. In fact, premiums continue to rise for many and with the cost of doing business already too high, we need government to address this. Many reforms such as the Guidelines were introduced but all we see are insurer
profits rising,” said Crowe.
Crowe noted that as the Injuries Resolution Board can now process claims of greater complexity, “we need to see more cases settle in that channel.”
“Access to the courts is vital in a modern democracy and certainly makes sense for highly contentious or complex cases but that won’t apply to a majority of cases still being settled via litigation or the Courts.
“A recent report from the Central Bank shows no meaningful difference in public liability awards settled through litigation (€23,458) rather than through the Injuries Resolution Board (€23,122), yet legal fees are, on average, 22 times greater (rising from €1,024 to €22,803),” said Crowe.
According to Crowe, the high volume of cases being settled in the litigation channel (69%) requires “urgent attention” as these additional and “often unnecessary costs” are inevitably being picked up by policyholders.
According to The Alliance for Insurance Reform premiums continue to rise for small businesses and government need to address this
Government to introduce stricter regulations on vapes
Minister for Health, Stephen Donnelly, welcomed the approval from the government to draft legislation introducing further restrictions on nicotine inhaling products or vapes.
The General Scheme for a Nicotine Inhaling Products Bill proposes a prohibition on point-of-sale display and advertising in shops other than those who only or primarily sell these products. There will be restrictions on colours and imagery on packaging and devices, as well as a ban on devices resembling or functioning as other products, such as toys or games. A prohibition on all flavour descriptors and language other than basic flavour names and a prohibition on the import, manufacture and sale of single-use or disposable vapes.
“As a government we introduced a ban on the sale of nicotine inhaling products to under 18s,
however we must go further and this legislation will tackle the rise in the use of ’vapes’ among children and young people by reducing their attractiveness and availability,” said Donnelly.
“I know that some adult smokers
use nicotine inhaling products to quit smoking so these products, other than disposable vapes, will continue to remain available.”
The measures Minister Donnelly is taking are to reduce use among the youth, so that children can grow up without the risks associated with these products.
The Minister of State with responsibility for Public Health, Wellbeing and the National Drugs Strategy, Colm Burke said: “As Minister with responsibility for Public Health and Wellbeing, I welcome the introduction of this important measure.”
Young people are exposed to nicotine inhaling products in retail environments with bright and colourful packaging and a variety of flavours and single-use vapes also cause environmental damage, notes Minister Burke. n
The government has announced plans to restrict the sale and advertising of nicotine inhaling products
Regional winners of the Irish Pub Awards 2024 announced!
Now in its sixth year, the Irish Pub Awards, jointly presented by Licenced Vintners Association (LVA) and Vintners’ Federation of Ireland (VFI), are now acknowledged as the definitive industry standard and have gained recognition throughout the trade as the most credible and comprehensive assessment of the best in Irish pubs
The excitement for the Irish Pub Awards 2024 continues to build as we move through September, with the announcement of the Regional Winners now underway. Over 1,000 pubs from across Ireland entered this year’s competition, setting a high standard of excellence in each category. The judges, who visited participating pubs over the summer, were particularly impressed by the exceptional customer service provided, noting the warm hospitality and attention to detail, making the selection process particularly challenging.
The regional winners have been announced online throughout September. These winners will be featured on the Irish Pub Awards’ social media channels and website.
With 70 regional winners in total across 10 categories, this recognition highlights the diversity and strength of the Irish pub scene.
Bespoke management training
In addition to their prestigious title, each regional winner will receive a prize which includes a bespoke management training programme, which will take place at the Tullamore Court Hotel on 16 October. They will also feature in a special Irish Independent awards supplement which will be published on the day of the Gala Final which will be held in The Round Room at The Mansion House on 13 November.
The management training is not only a valuable opportunity to enhance business skills but also offers
a chance for winners to network with fellow successful publicans from around the country. This is a key event in the lead-up to the Irish Pub Awards Gala night in Dublin on 13th November 2024, where the overall National Pub of the Year and category winners will be revealed.
Achieving excellence
The Irish Pub Awards are dedicated to celebrating and enhancing the rich tradition of Irish pubs, recognising those who achieve excellence. With the high quality of this year’s entries, the competition is set to highlight the best in Irish hospitality.
For more updates on the awards, follow the Irish Pub Awards on social media. Don’t miss out on the latest news as we approach the grand finale in November! Partners include, Irish Independent and trade media partner, Drinks Industry Ireland
“The Irish Pub Awards have truly cemented their status as the most prestigious accolades within the Irish pub industry,” says VFI President John Clendennen.
“It’s fantastic to see such a strong representation of exceptional pubs from every corner of Ireland among this year’s regional winners. Securing a place on this list is a clear indicator that your pub is among the finest in the country. For those who didn’t make it, I encourage you to learn from the winners and aim to come back even stronger next year.”
Chair of the LVA, Willie Aherne added: The collaboration between VFI and LVA is core to the success of the Irish Pub Awards. The Awards play a big part in acknowledging the role great publicans play in employing people across Ireland, investing in their premises and in acknowledging the wonderful contribution pubs make to their local communities, to Irish social life and to Irish tourism.”
Judging for the Regional Winners of the 2024 Awards is now complete and congratulations goes to the following finalists:
Best Food Pub sponsored by Musgrave Marketplace
Region Pub Name Town/ AreaCounty
ConnaughtThe Pilot Bar EnniscroneSligo
CorkSeventy Seven Cork City Dublin
DublinDausie’s Bar Dublin 2Dublin
EastTreacy’s Pub & RestaurantPortlaoiseLaois
North East The Glyde Inn AnnagassanLouth
South EastThe Bailey Bar & EateryEnniscorthyWexford
South WestWestward Ho Bar & GrillMungretLimerick
Best Local Pub sponsored by Diageo
Region Pub Name Town/ AreaCounty
ConnaughtFlynn’s Bar Carrick-on-Shannon Leitrim
CorkMount Oval Bar and Restaurant RochestownCork
DublinThe Liberty BelleThe LibertiesDublin 8
EastO’Dea’s Bar & BistroPortarlingtonLaois
North East Renaghan’s BarClontibretMonaghan
South EastPat Carroll’s Kilkenny City Kilkenny
South West Murphy’s Bar BrandonKerry Kerry
Outstanding Customer Service sponsored by Edward Dillon
Region Pub Name Town/ AreaCounty
ConnaughtThe Barrel & CastleCastlebar Mayo
CorkMurph’s Monkstown Cork
DublinSlattery’s D4 Dublin 4Dublin
EastSeven Arches Navan Meath
North East McKelvey’s Bar BallybofeyDonegal
South EastBilly Foley’s Bar and LoungeCashelTipperary
South West Kerin’s Bar Ennis Clare
Innovative Pub of the Year sponsored by BOI Payment Acceptance
Region Pub Name Town/ AreaCounty
ConnaughtNevins Newfield InnNewport Mayo
CorkSouth County Douglas Cork
DublinThe Back Page PhibsboroughDublin 7
EastLock 13 BrewpubSallins Kildare
North East Dead Centre Brewing Athlone Westmeath
South EastMalzards Stoneyford Kilkenny
South West Mother Macs Public HouseLimerick City Limerick
Best Digital Innovator sponsored by Heineken
Region Pub Name Town/ AreaCounty
ConnaughtDunne’s Bar Carrick-on-Shannon Leitrim
CorkThe Shelbourne BarCork City Cork
DublinJR Mahon’s Dublin 2Dublin
EastThe James Griffin Pub Trim Meath
North East Russell’s Saloon Gin Emporium Dundalk Louth
South EastKickham House Tipperary Town Tipperary
South West Pig’s Lane Killarney Kerry
Best Tourist Pub sponsored by Fáilte Ireland
Region Pub Name Town/ AreaCounty
ConnaughtLowry’s Music & Whiskey BarClifden Galway
CorkFranciscan Well BrewpubCork City Cork
DublinKehoes Pub Dublin 2 Dublin
EastJJ Killeen’s ShannonbridgeOffaly
North East Nancy’s Bar Ardara Donegal
South EastKytelers Inn Killkenny City Kilkenny
South West O’Donoghue Public HouseKillarney Kerry
Best Music Pub sponsored by IMRO
Region Pub Name Town/ AreaCounty
ConnaughtGracie’s Bar Sligo Sligo Town Sligo
CorkCasey’s Bar and RestaurantClonakilty Cork
DublinThe Celt Bar Dublin 1 Dublin
EastThe Central Bar Navan Meath
North East PJ O’Hare’s CarlingfordLouth
South EastT.Morris Wexford Town Wexford
South West Dolan’s Pub & RestaurantLimerick City Limerick
Best Outdoor Space sponsored by Bulmers
Region Pub Name Town/ AreaCounty
ConnaughtMc Hugh’s Bar Carrick-on-Shannon Leitrim
CorkThe Angler’s Bar & RestaurantCarrigrohaneCork
DublinThe Bloody Stream Howth Co. Dublin
East Swans Bar | Paud O’Donoghues Forge CurraghaMeath
North East Peadar’s Bar Moate Westmeath
South EastMary Barry’s Seafood Bar & Restaurant Kilmore Wexford
South West Bobby Byrne’s GastropubLimerick City Limerick
Best Late Night Bar sponsored by Irish Distillers Pernod Ricard
Region Pub Name Town/ AreaCounty
ConnaughtThe Skeff Bar & KitchenGalway City Galway
CorkDwyers of Cork Cork City Cork
DublinWrights Café Bar Swords Co. Dublin
EastThe Roost MaynoothKildare
North East The Phoenix Tavern Bundoran Donegal
South EastLeft Bank Kilkenny City Kilkenny
South West House Limerick Limerick City Limerick
Best Match Day Pub sponsored by Molson Coors
Region Pub Name Town/ AreaCounty
ConnaughtThe Hollywood Bar Roscommon Town Roscommon
CorkGeary’s Bar CharlevilleCork
DublinFagan’s DrumcondraDublin 9
EastP. Clarke’s Navan Meath
North East Dignam’s CastleblayneyMonaghan
South EastChristy’s Bar Kilkenny City Kilkenny
South West The Huddle Bar Tralee Kerry
Budget 2025 critical moment for sector
Election season
While we didn’t have details of Budget 2025 when going to press, what’s certainly true is that general election season has well and truly commenced.
It’s vital that members keep up the pressure on local representatives throughout the coming weeks in the lead-up to the election. Whatever chance you have, please impress upon TDs the stark reality of the crisis facing the pub trade.
The VFI manifesto will include:
• Demands for a reduction in excise duty
• Pause move to Living Wage
• Strategic approach to implementing Government policies that directly impact the pub trade
Our ‘No Profit in Pints’ poster underlines the situation many publicans find themselves in. Our politicians need to understand too.
Update on VFI Insurance Scheme
In the first two months of the VFI Insurance Scheme, participating publicans have collectively saved over €100,000 on their insurance costs, demonstrating the real impact of the VFI’s efforts to secure better terms for our members.
Join the scheme today:
Eligible Pubs (5-year loss ratio of 20% or less)
To secure your 10% saving, follow these steps:
1. Contact your insurance broker: Reach out to your insurance broker to confirm your eligibility and inform them that you want to be placed in
the VFI Insurance Scheme.
2. Submit your insurance schedule from last year: Provide your broker with your previous year’s insurance schedule, so we can verify the amount we are discounting by 10% and provide your broker with your VFI membership number.
3. Confirm your decision: Instruct your broker to transfer your pub policy to the VFI Insurance Scheme with NBS & Accelerant.
Non-Qualifying Pubs (5-year loss ratio over 20%)
Request your broker contact NBS for a quote. While you may not qualify for the automatic
10% discount, we aim to secure competitive pricing that could result in significant savings.
What to avoid
Don’t Settle for Temporary Discounts If your current insurer offers a last-minute discount to keep your business, remember why these savings weren’t available before. To maximise scheme’s potential, we need as many members as possible to join the VFI Insurance Scheme. Your support of this initiative is crucial and strengthens our collective bargaining power, ensuring we can continue to secure better deals for all members.
Why choose Accelerant & NBS?
Accelerant and NBS are already insurers for over 1,300 pubs in Ireland. By joining this scheme, you’re not just getting a discount, but investing in a more stable, fair insurance landscape for all VFI members.
Publicans with multiple pubs
If you own multiple pubs, the VFI subscription fee applies fully to your first pub, with a reduced fee of half this level for any additional pubs. Each pub must be individually registered as a member to qualify for the VFI insurance scheme, ensuring that all of your pubs are able to benefit from the savings and collective bargaining power of the VFI Insurance Scheme.
Pat Crotty, VFI chief executive says that publicans require meaningful changes to their cost base from the next election
Taxi coalition
Our fight to increase taxi numbers continues through our work with the Taxis for Ireland Coalition.
Research carried out by YouGov on behalf of members of the Coalition has shown that 39% of people in Ireland are concerned about getting home safely due to the shortage of taxis. 64% of those surveyed said that action should be taken to help increase the number of taxis in Ireland.
The Coalition proposes four key policy recommendations to mitigate the taxi supply shortage:
1. Establish minimum marketbased targets for an increased Small Public Service Vehicles (SPSV) driver and vehicle license population by 2026.
2. Develop policies and actions to meet these targets promptly.
3. Reevaluate the current requirement for new SPSVs to be Wheelchair Accessible Vehicles (WAVs).
4. Rethink the emphasis on geography-based knowledge in the SPSV Driver Entry Test due to technological advancements. We have met with the Minister for Transport and the National Transport Authority, the body responsible for regulating the taxi
sector, a number of times to highlight the lack of taxis around the country. There is a firm commitment to launch a new version of the Local Hackney Pilot scheme, which, in its original format, failed to meet the needs of drivers and the public alike. n
The Taxis for Ireland Coalition has shown that 49% of people worry about getting home safely due to shortage of taxis
26 – 28 November 2024 Nuremberg, Germany
The people’s church
One of the few remaining Victorian pubs in Dublin, the Swan Bar is owned by Ronan Lynch, the third generation of his family to run this well-known city establishment. While business is brisk, the pub trade has seen major changes over the past five years. Fionnuala Carolan spoke to Lynch about the history of the pub and how he has adapted his business to thrive in an ever-changing environment
Father and son, Sean and Ronan Lynch behind the bar in their third generation family business
The Swan Bar on Aungier Street, Dublin 2
The summer that has passed was atypical for business in Dublin city centre. The prolonged Aer Lingus strike reduced tourism, which in turn made business unpredictable.
“We’ve felt it in Dublin. The Aer Lingus strike definitely had an impact, maybe for five or six weeks,” explains Lynch.
However, the biggest barrier to trade has been a lack of planning on the part of the event organisers and Dublin City council, it seems. The schedule of live events throughout the summer made little economic sense for businesses. Lynch says that there were a huge amount of events on, but they all took place over a few weekends. “There was one weekend where there were seven things on,” says Lynch. “We had Pride, Taylor Swift, Shania Twain, The Saw Doctors, Longitude, Croke Park and All Together Now in Blessington. There is no proper planning or thought process that goes into that happening. And then the next weekend there was nothing on. It’s totally bizarre. There needs to be some joined-up thinking.”
“Because there was so much on, people couldn’t get a cab so even if they wanted to come back into town there was no transport. People were leaving frustrated and annoyed and I don’t even think the events were making money to be honest as a lot of events were undersold.”
While trade in The Swan has managed to consistently grow with figures up on last year, their spread of customers has changed during the weeks compared with pre-Covid times. Weekends are not what they used to be and certainly Friday nights have changed irrevocably.
“We find that the Tuesday, Wednesday and Thursday (TWATS has become a phrase used to describe this phenomenon) are stronger than say Friday. When people are coming into the office, they are meeting friends for a pint after work so it’s balancing out over the week and the numbers at the end of the week are still good.
“We’ve noticed that we need all hands on deck on a Saturday around 3pm. People seem to want to go out early and go home early. Restaurants aren’t doing late sittings and people are happy to get out of town around 9.30/10pm and also people are prone
“This is a long game and it’s all about looking after our customers and making them feel comfortable,” says Lynch about why they decided it was prudent to ban the 12 Pubs of Christmas groups
to go for lunch more than dinner now. It’s just a change in how people manage their time.”
12 Pubs
The Swan received attention in the press some years ago when they decided to ban the infamous annual get-togethers, The 12 Pubs of Christmas. Lynch doesn’t regret his decision and has stuck to his guns since with many other bars following suit. “We were one of the first pubs to stop the 12 Pubs because I noticed that when it came in in its infancy it was great business and people were coming in and buying a load of drinks but in essence making all the people that were in here already feeling very uncomfortable. It’s a Victorian pub so it’s not made for large groups. They were coming in and shoving the regulars out. They’d all leave after one drink and then you’d have an empty pub and you’d be left there for an hour for it to fill up again. It was unfair on the lads that come in 12 months of the year. This is a long game and it’s all about looking after our customers and making them feel comfortable and it was going against all our principles. We just felt it was prudent to do it,” he explains.
He is very conscious about nurturing his regular customers and has some who come in seven days a week. “I believe the pub is like your people’s church. Some people like to come in during the day, some in the evening but it’s part of their ritual and
important to them.”
The academic staff and students from local colleges, especially The Royal College of Surgeons and DIT Aungier Street make up a big percentage of his regular customers but they play host to a lot of tourists too.
Lynch is the face of the pub and is in situ every day, despite living in Kildare. “I’m here most days,” he says. “Look if you’re passionate about a business, you never work a day in your life and I’d be very much of that mindset and I enjoy it, enjoy meeting people and being involved. Your business never runs as well when you’re not there,” he insists.
Third generation
The story of how this pub came to be in the Lynch family is quite extraordinary, more akin to a movie than real life. “My grandfather was from Cavan and he went out to New York following his two older brothers and worked in a grocery store on 54th Street packing bags and ended up managing it. One day there was an attempted robbery and basically he levelled the guy and he didn’t finish the robbery. But it turned out that he was some Mafia guy and my grandfather was told to leave New York the next day or he’d be thrown in the river. He came back here and worked for Paul Sheehan’s grandfather, Gerry Sheehan, for a number of years in Sheehan’s Pub and saved enough money to buy here [The Swan] in 1937.
He met my grandmother on the bus back down to Cavan on one of his trips home and she would have worked in the business too.”
The Swan is unique in that it’s a third-generation business, with Lynch taking over from his father and uncle in the mid 1990s. “I started working here in May 1985 when I was 12 picking up glasses. It was a different place then. Intimidating isn’t the word but you would have the old stagers sitting in the bar and they’d say, ‘I’m not taking a pint off him as he hasn’t served his time’. You had to earn your right to serve these guys. I started out cleaning ashtrays, picking up glasses, sweeping the floor and then as I got my confidence up, when I was around 15, I started pulling pints.”
Being the only boy of three children may have meant that his fate was sealed from an early age but his two younger sisters, Nicola and Ciara, would have also worked in the bar growing up. However they choose to set up their own business, a successful deli called Pickles on the Sundrive Road in Crumlin.
Career for life
Before Lynch took over the pub full-time, he attended university in Maynooth and subsequently went to the Michael Smurfit Business School. He also worked in banking in Dublin and Australia and hospitality in the States but he always knew the pub would be his final destination.
“My Dad and my uncle were in business together and I came in and bought the pub in 1999 and got it over the line in Feb 2000. I was only 26 at the time. Family businesses can be difficult. We all sat down together and put it in black and white where the business was going because if you want businesses to transition successfully between the generations, it’s important to ensure everyone is on the same page.”
His father Sean is 82 and is a former Ireland international rugby union player who was capped 17 times as a prop for Ireland between 1971 and 1975. He toured New Zealand in 1971 with the British and Irish Lions playing in all four tests against the All Blacks. He also played club rugby for St. Mary’s College RFC.
“Dad worked up until 2009 but he hurt his back and hasn’t worked
since,” explains Lynch. “In fairness to him, he’s been very good at easing himself out of it and letting me do what I want but obviously, there is a transition period and there are differences between generations. Dad would have played rugby for Ireland on a Saturday and gone into work on the Sunday so it was a different world back then.”
Victorian building
The beauty of The Swan is that the building has been largely untouched over the past 100 years. “My grandparents being from Cavan didn’t
spend a lot of money on it”, he jokes. It was built in 1810 and was remodelled in 1897 but there are a lot of the original features intact. To do any renovations on the building they need to employ conservation architects and structural engineers to make sure everything is sound. Lynch says that fireproofing is an issue because these building has so much timber. “The whole bar is handcarved wood, with features like the original barrels and the cash kiosk in the middle. It has a Scottish granite counter as well and the floor
The whole bar is hand-carved wood, with features like the original barrels and the cash kiosk in the middle. It has a Scottish granite counter as well and the floor is mosaic
is mosaic,” he explains. This is a big draw for people who love to soak up the history and bask in the atmosphere of an old Dublin pub. With regards drinks, this is first and foremost a Guinness pub. The other focus is on high-end whiskeys as Lynch says people will often follow a pint with a whiskey. Unusually for a pub these days, they don’t serve cocktails. “It’s not that sort of bar,” says Lynch. “We trade 70% draught. And our Guinness can fluctuate from 45% to 52% of our gross sales. So when you’re looking at that and you’re spending time making a cocktail behind a small bar, it just wasn’t viable for us to go into that space. We are putting in a whiskey menu and will be doing a couple of launches over the next few years. We have a really nice one for our 90th year in 2027,” he says.
A pub that doesn’t serve food is generally referred to as a wet pub. “We call it a traditional pub now, we don’t call it a wet pub”, corrected Lynch. “I don’t think every pub can be a Michelin Star pub. You have to balance what is right for your business. You have to read your audience. You need to have something to offer but keep it simple. We are doing a collaboration with the Dublin Pizza Company which works well for us. Moving forward we will keep it simple with sandwiches during the day. That will keep us ticking over,” he says.
Covid times
Lynch was kept very busy during Covid as chair of the LVA (Licensed Vintners Association). This was an unprecedented time in business so the timing of his appointment was unlucky for him in one sense but lucky for the industry because he embraced the role and fought hard for his fellow publicans during this time. “You’re putting your industry hat on and you’re representing the publicans. I did like that side of it,” he recalls. “You’re dealing with the industry at a very precious time and you try to do your best for the industry. I felt we had a really good leadership team around us with Donall [O’Keeffe] and Noel [Anderson]. We were on our knees. We got support for the industry but it was hard fought. We were the last reopening from all the sectors and businesses are still recovering or never recovered. If you think of the last 48 months, we’ve had issues for 20 months of that and there are a lot of legacy issues that will resonate for years. That needs to be acknowledged. People took a break from their mortgages for two years as they weren’t making money but those two years need to be made up.”
Many other problems have persisted in the wake of Covid that still require attention. “We’ve had issues over wage increases, over the cost of utilities and extra bank holidays. They have all hampered the ability to do business and it has put pressure on the bottom line. We’ve had price increases of up
to 20% from suppliers too. You still have to get your margin. There was such uncertainty around hospitality so pubs lost a lot of staff. They didn’t get them back. It’s very hard to pull that back.”
One positive that came from senior staff leaving is that there now lies plenty of opportunity for people who want a career in hospitality because a lot of top-tier managers moved on during Covid. “There are massive opportunities,” says Lynch. “And the door is open for young people with new ideas.”
Longstanding issues for the trade
As we hear time and again, VAT and excise are a big issue for the drinks trade. Lynch feels this pressure of the increased VAT rate despite not having a substantial food offering. “We are a traditional pub and our food element is only 5% of our gross sales but the thing is it’s really important in other ways. By reducing the VAT, they make the restaurants more accessible to people. We need restaurants in the city centre. The more activity, the better. We’re seeing a lot of restaurants going bust. If people are not coming in to town to go to a restaurant, they are not coming here for a pint before or after and the staff aren’t coming here for a drink after work. It all has a ripple effect.”
Next generation
The Swan will be in the Lynch family for 100 years by 2037, which coincides nicely with Lynch’s 65th birthday. At that point would he like one or both of his sons (now teenagers) to take over, we wondered? “Look it’s way too far ahead. They’ve their whole lives ahead of them. The reality of the situation is you’d love to see your kids go into your business. You’d be lying if you said you didn’t but it’s their choice. If they don’t want to go into it, that’s fair enough. You’d love someone to come in here and run the business with the same level of passion that you had. I was brought in here when I was 12. It was a different time then. I worked every Friday. My friends would be off to Wesley [disco] and I never went. I wouldn’t like that for them. My lads give me a hand at Christmas and they enjoy coming in but they can do what they want. That chapter is not for me to write”. n
The original taps are still on display in this Victorian bar
Consumers choose NOLO drinks primarily for flavour, not health
Contrary to PR and marketing dogma, what draws consumers to noand-low alcoholic (NOLO) drinks is not health and sobriety but rather taste and innovative flavour experiences.
Commetric, a strategic media insights company reveals survey findings based on AI-powered analysis of 10,000 Reddit posts, on no-and-low alcohol (NOLO) drinks. And one of the most notable points is that taste trumps health.
According to Georgi Ivanov, marketing director with Commetric, “There has been widespread support for NOLO drinks, including by government bodies, based on the assumption that consumers choose them as healthy alternatives. Based on the same assumption, many brands have positioned their NOLO offering to appeal to drinkers who want to stay sober and healthy, as our own research found. However, recent studies have shown there is very little evidence to support this view, and that more data is needed on consumer behaviour to create meaningful positioning strategies for NOLO drinks.
There
has been widespread support for No and Low Alcohol (NOLO), including by government bodies, based on the idea that consumers choose them as healthy alternatives. New research challenges these assumptions
NOLO drink types by share of voice
Many brands have positioned their NOLO offering to appeal to drinkers who want to stay sober and healthy
Social events and gatherings
Health routines and diets
Meals and food pairing
events
Sobriety and recovery
“To address this research gap, we used Commetric’s blend of AI-powered analytics and human expertise to analyse nearly 10,000 Reddit posts published in the last six months in discussions around NOLO drinks. We were in for a treat. NOLOs serve as a social glue. We found that beer emerged as the most frequently talked-about NOLO drink type due to its wide availability and the growing number of non-alcoholic beer options from well-known brands.”
Taste is king
Taste and aftertaste were the most widely discussed NOLO product features from the research, as users prioritised these sensory aspects when choosing beverages that replicate the experience of traditional alcoholic drinks or offer new flavours. Ingredients and nutrients came second, as fewer users commented on things like calories and carbs, or how consuming less alcohol was part of their lifestyle. While ESG was not a major focus, packaging and branding played a crucial role in consumer choices, with users preferring clear labelling and appealing designs that distinguish NOLO drinks from their alcoholic counterparts.
Meanwhile, pricing and value were also significant concerns, as consumers generally felt that NOLO beverages should be more affordable, given their lack of alcohol content.
Social glue
It also emerged that NOLO beers are increasingly used as “social glue” at gatherings. This emphasis on social settings suggested that NOLO beer served more to maintain social cohesion and inclusion rather
than being primarily chosen for health reasons or as part of diets and sobriety efforts. And in these social settings, Reddit users focused on NOLO options from well-established brands with a strong reputation in the alcoholic beverage market, like Heineken, Guinness, Peroni and Moretti because they trust well-known brands to deliver a consistent and authentic experience.
NOLO consumer personas
Going deeper into the Reddit data, Commetric distinguished five NOLO consumer personas to understand the motivations, preferences and behaviours of various market segments:
The discerning palate: This persona dominates the discussions, with many comments focusing on NOLO drinks that closely mimic the taste and experience of alcoholic beverages. This includes a keen interest in the quality and authenticity of flavours.
The flavour explorer: Unlike the discerning palate, this persona is not focused on NOLO drinks that recreate the taste of real alcohol, but is rather keen on trying new flavours and brands, particularly those that offer unique or innovative takes on traditional beverages.
The health enthusiast: Choosing NOLO drinks to avoid the health drawbacks associated with alcohol, this persona is interested in beverages that are not only free from alcohol but also made with healthier ingredients.
The safe socialite: This persona values social interaction and uses NOLO drinks to stay involved in social activities without the effects of alcohol. They often seek bars where NOLO options are served.
The sobriety advocate: This consumer is either in recovery or supports someone who is, and they choose NOLO drinks as a way to enjoy social situations without
NOLO consumption occasions by visibility
NOLO Consumer personas in the Reddit debate by share of voice
Catering for the moderators
Luke Boase set up Lucky Saint non-alcoholic beer brand in 2018 and this includes a London pub of the same name that specializes in non-alcoholic beer but also sells alcoholic brands, in an attempt to reward those who choose not to drink alcohol with superb tasting drinks. They are now seeing a trend of ‘zebra striping’ where people switch between alcohol-free and alcoholic drinks throughout their visit. They see massive opportunity in the Irish market over the next ten years
Tell us about your business in less than 100 words?
Lucky Saint is a dedicated alcoholfree beer brand. We make our Unfiltered Lager and Hazy IPA with only natural ingredients and leave our beers unfiltered for maximum flavour, without the alcohol. Our mission is to inspire the world to drink better, finally rewarding those not drinking with the beer they deserve.
What was the motivation to start your own business?
It all started with an idea. What if all the occasions on which I drink beer, could come with or without alcohol. I set off
on a quest, a long quest which began by speaking to all the most knowledgeable people I could find on the subject of beer, and specifically non-alcoholic beer. The most knowledgeable person of them all, the CEO of a top craft brewery, said it couldn’t be done, and I’d be “better off making fizzy drinks”. What followed was two years, working with six breweries in three countries. Working with a sixth brewer, in Germany, progress was made but the eureka moment came when we trialed unfiltered vs filtered. Leaving the beer unfiltered created an alcoholfree beer with flavour and body. Lucky Saint was born in 2018.
Over the past (almost) six years, we have gone from one person with a vision for the future of drinking, to launching the brand, growing distribution across three channels, launched in Ireland last year (our first market outside of the UK) and becoming a leader in this emerging category.
Where are you based?
Our team of 70 are based in our pub and brand home, The Lucky Saint in Marylebone in London, which we opened in 2023. Lots of people ask if it’s a dry pub, only serving alcoholfree but the answer is no - we have a world-beating selection of alcohol-
Luke Boase, founder of Lucky Saint
free drinks, as well as alcoholic drinks. We don’t think those not drinking should have to go somewhere else to meet their friends, plus many of our customers are moderators rather than teetotallers. We’re seeing a trend of ‘zebra striping’ where people switch between alcohol-free and alcoholic drinks throughout the evening, and our pub allows them to do that whilst drinking quality drinks all evening. Our team work from the three floors above the pub and finally having a space where we can all be together has been game changing, after so many years working at home through Covid.
Who is your target market?
Our audience are beer lovers who have decided to make a lifestyle change and add a bit more balance to their lives by moderating their alcohol intake.
How do you market your product?
For years, alcohol-free beer brands have been a ‘less than’ version of an alcoholic product. At Lucky Saint, we’re proud to be the UK’s number one dedicated alcohol-free beer brand. We aspire to make our marketing and brand iconic - to make people feel good about choosing alcohol-free. We’ve all had that experience - feeling like you need to order an alcohol-free beer under your breath at the bar. Not with Lucky Saint.
Tell us why your product is unique?
Our vision was always in pursuit of creating the defining alcohol-free lager. At Lucky Saint, our solution is to focus on quality, and produce the best tasting beer, that appeals to the broadest audience. As a brand we want to be ubiquitous and widely available and make drinking alcohol free aspirational, and empower consumers to drink better
At Lucky Saint we share the same passion about being uncompromising on quality. We break the rules, and honour the traditions, by brewing our beer with as much care and attention as the very best full strength pilsner, but we do so at 0.5% ABV
What is a typical day in your life like?
No day is the same, and I feel incredibly lucky to work with an amazing team who make Lucky Saint
Lucky Saint was born in 2018 when they discovered that leaving beer unfiltered created an alcohol-free beer with flavour and body
the brand and business it is. My day could start catching up with our MD Emma, before having a creative session with our brand team, then meeting with our brewery to plan production for the years to come. When I can, I love to get out in trade with our sales team and speak to our customers - it’s hugely valuable to get that face-to-face time with people who are selling our beer day in, day out.
What is the most stressful thing about starting a new business?
Having launched at the end of 2018 and building the Lucky Saint brand in the on-trade, 2020 lockdown hit hard, as we lost 70% of our volume overnight. As a result, we had to
adapt and through growth in our DTC business initially, and then through grocery, we grew 300% in 2020.
Lockdown was incredibly challenging for the food and drink industry but we also experienced huge highs. We went from being stocked in 100 grocery stores to 1,500 and became the best-selling alcohol free lager on Amazon.
What has been the best moment since starting the business?
Launching our lager on draught. It was the first independent non-alcoholic lager to be served on draught in the UK. So many people told us how hard it would be to achieve the magic ‘one 30ltr keg a week’ rate of sale required. However, we smashed that in every outlet we were stocked in.
What is the five year plan for the business?
The recent Drinks Ireland report put the non-alcohol market share of total beer at over 2%, with almost 100% growth over the last four years. The Irish beer market is estimated to be valued at €1.8bn and therefore nonalcoholic beer worth around €36m (Statista). A 10% share of the beer category in Ireland would be worth over €180m, so there is so much potential for growth over the next five years! Not unrealistic when you look at the EU average of 7% of total drinks sold are non-acoholic alternatives and Spain with a 14% non- acoholic share of total beer market (Drinks Ireland). n
For Lucky Saint trade enquiries contact James Clark at james@luckysaint.com
Lucky Saint is now the UK’s number one dedicated alcohol-free beer brand
Skin in the game
Noel Anderson is the main man behind the newly named Grand Slam Bars Group. In partnership with a number of ex-international Irish rugby players, Anderson is building an small empire of superbly located bars in the capital. He spoke candidly to Fionnuala Carolan about his rocky route to success and how he sometimes has to pinch himself when he considers his lot
Anumber of unusual events have culminated in the success of Noel Anderson and the creation of Grand Slam Bars. Firstly, back at the start of his career he was falsely accused of involvement with the IRA by TV3 News. A court case that followed resulted in him receiving a sum of money that paid off old debt and launched a new business. Secondly, he was a guest on the Ian Dempsey Breakfast show during the recession to talk about “having the balls” to open a new business during a recession and he gained considerable custom from this exposure which kept his business going when others were failing. And thirdly, he was the only Irish publican with the foresight to seek insurance against Coronavirus in February 2020 and managed to obtain a policy from FBD Insurance to cover the same. When they tried to renege, it resulted in another court case and a subsequent payout that helped him secure his third business. Aside from these bizarre happenings, he is now running five successful businesses with some of Ireland’s best-known rugby stars because he seems to have bags of grit, determination and belief in
Noel Anderson in his latest venture McSorley’s of Ranelagh
himself and what he can achieve.
Last month it was announced that Anderson and his four rugby star partners, Rob Kearney, Dave Kearney, Jaime Heaslip and Sean O’Brien were buying McSorley’s of Ranelagh for a cool €5.5 million. The group also announced a new name - Grand Slam
Bars - that would cover the four other pubs they own together - Bridge 1859, Lemon & Duke, Little Lemon and The Blackrock. Buying McSorley’s seems like a natural progression for the group.
“I literally got a call out of the blue from Lisney and they asked me if I was interested in buying McSorley’s in
Some of the first gigs were really successful which lulled us into a false sense of security. We had booked Republic of Loose and the place was rocking and we thought we had made it. Then we booked Kíla for St Patrick’s Day and it bombed.
Like how does Kíla bomb on St Patrick’s Day? How is that even possible?
Ranelagh,” explains Anderson about how it all transpired. “A meeting was set up and I went to AIB. They were playing ball as The Bridge was very underleveraged at the time so I was able to make that happen.”
“We have five pubs now. We were slow and steady with the first two and then grew to five quickly over the last couple of years. We got The Blackrock just after Covid and then an opportunity came with Little Lemon when a unit became available beside Lemon & Duke. We bought the Bridge coming out of recession so McSorley’s is the only one we bought at the height of the market. You don’t say no to Ranelagh.”
The one thing all these bars have in common is that they are all in fantastic locations. “That’s the absolute key,” says Anderson. “There are so many pubs that are quiet all the time. Like last night I brought my girls to the Ireland v Greece match in the Aviva and the area was busy on a Tuesday. It’s all about location, location, location.”
Where it began
He was an early starter and a natural entrepreneur taking on businesses when his counterparts were freshmen in college. His journey has involved plenty of ups and downs but luckily none of these downs has deterred him from pressing ahead with his plans. “It started with me leasing the Grafton Lounge on my own and then one day Rob Kearney expressed an interest in having a pub and I thought that having
a pub with a couple of rugby lads near the Aviva would be something. We are good friends now but we became friends through the business. It was myself and Rob and then he brought in Dave Kearney, Jamie Heaslip and Sean O’ Brien. I had never met those lads before we bought the Bridge and now I’d be very close to them all.”
The Bridge is 10 years old this month and they are having a little party to celebrate the milestone. “We’re going to launch a 10yr old whiskey and have a free bar and a bit of entertainment. It’s important to mark the occasion that in those ten years, we have built all this,” says Anderson.
Anderson says he was never afraid of making risky decisions, but that they were generally controlled decisions
“The RDS is going through a major redevelopment so that will be good for us. Ballsbridge is the gift that keeps on giving with the RDS, Aviva and plenty of hotels.”
Starting young
Anderson learned a lot in his early twenties about business and life in general with a number of ventures, some that worked out and some that didn’t. He says he was never afraid of making risky decisions, but that they were generally controlled decisions. “I served my apprenticeship when I was 17 in The Blue Haven in Rathfarnham and the owners of The Blue Haven bought Revels in Rathfarnham Village so I was moved down there.”
While working in Revels, Anderson and his best friend Keith Darragh got the idea to take a lease on another pub in Rathfarnham Village called The Sarah Curran or also known as The Rathfarnham House. They invested a bit of money in creating a music venue upstairs. “Some of the first gigs were really successful which lulled us into a false sense of security. We had booked Republic of Loose and the place was rocking and we thought we had made it. Then we booked Kíla for St Patrick’s Day and it bombed. Like how does Kíla bomb on St Patrick’s Day? How is that even possible? Instead, we should have spent the money downstairs. Eventually we turned Sarah’s back into functions but we had dug too much of a hole for ourselves and we were under a bit of pressure.”
TV3 case
Some of this pressure was due to one of the unusual events we alluded to earlier that happened while they were running the Sarah Curran.
Rob Kearney, Sean O’Brien, Jamie Heaslip and Noel Anderson outside the recently acquired McSorley’s in Ranelagh, purchased for €5.5m. Dave Kearney is also involved in Grand Slam Bars but not pictured
They called us for a settlement hearing so we put on our best suits and filled two briefcases with newspapers and we rocked into the Four Courts like two shiny pennies trying to look like we didn’t need this money and if truth be told we needed every penny.
Unannounced TV3 arrived on site one day and accused them of being involved with the IRA. Anderson explains what happened: “TV3 news came into the pub with the cameras rolling and my business partner Keith was behind the counter and asked him what we had to do with laundering money for the IRA. I got a call and I was like ‘what?’. So at 5.30pm and 6.30pm that day they ran as headline news pictures of our pub, pictures of hotels in town, pictures of the Northern Ireland Bank robbery, people running around with M16s, boxes of evidence to imply they took them out of our pub. They apologised the next evening on the news but the word was out that we were the local IRA pub.”
Where did that come from we wondered? “We’re really not sure. We were only renting the building. It was very much sensationalist journalism back then.”
“We were already struggling for cashflow and this was just a nail in the coffin. I remember walking into the Orchard in Rathfarnham and distinctly heard someone say, “There’s the guy from the IRA”. You couldn’t make it up.
I’m from a strong Garda background with my Dad being an an ex-chief superintendent and at the time my brother was in Templemore training to be a guard so it was a huge blow to my family. We sued TV3 but it went on for years. We ended up having to liquidate that business. So I lost my job, all the staff lost their jobs. I got audited by the Revenue on the back of it. It was a horrendous experience.”
New start
On the back of that nightmare, he remembers one particularly tough day he endured and how his family got him through it. “I couldn’t tell this story for years without getting upset,” he admits. “I was so broke – broker than I ever was after that experience. I got a call from the Flynn’s who had the Abberley Court Hotel in Tallaght and they were looking for a general manger. So I was going for the interview but the toes were coming out of my shoes. My Dad saw my shoes and said we need to bring you into Heather’s in town to get shoes for this interview and the whole way in in the car I was wondering how was I going to buy them as I had no money. My Dad
got out of the car and gave me 50 quid and I was in floods of tears walking in”. Anderson got that job and worked for the Flynn family for a number of years eventually becoming operations manager over their other premises
Lemon and Duke, just off Grafton Street in Dublin was the first pub that Anderson partnered with the rugby lads
McGowans in Churchtown and the Church in Mary Street. “I oversaw those three venues but then the recession started kicking in around 2008. And if truth be told they had probably extended themselves a bit too much on the property side. I figured they weren’t going to need me anymore and I was probably tired by then. I was only 25/26 and I’d never travelled and never had any weekends off. I always liked the idea of working on the other side so I became a rep for Richmond Marketing for a couple of years as a business developer. Liam Ryan [MD of Richmond] was a really good mentor and he’s a great friend of mine still.”
In the meantime, The TV3 case was still rumbling along in the background. “They called us for a settlement hearing so we put on our best suits and filled two briefcases with newspapers and we rocked into the Four Courts like two shiny pennies trying to look like we didn’t need this money and if truth be told we needed every penny. We got roughly €70,000 and I paid my Dad back €10,000 and bought myself a nice watch. Nowadays you could receive hundreds of thousands from something like that but I didn’t want to put my family through a big court case.”.
He used the rest of that money to start afresh by leasing The Grafton Lounge. “It was in a really good location. It had one door, one bar and I could run it myself. It was tough at times and there were loads of times were I nearly missed a payment. What saved me was that Ian Dempsey brought me on his show for a thing called ‘Start Ups’ in the middle of the recession. He asked if there was anyone mad enough to open a pub in the recession? My cousin was going out with the producer and she thought of me. After the interview he played, Jamiroquai’s Virtual Insanity, which is what people thought of me! But that exposure gave us a couple of grand turnover lift a week that got us through that time,” he remembers.
LVA
As he got more established in business he joined the Licenced Vintners Association and became the youngest chair of the LVA at just 38. He says that himself and the committee worked morning, noon and night during that time to try to find solutions for their members during an unprecedented
They are currently in the middle of a revamp in McSorley’s, adding a kitchen, an accessible toilet and giving the place a general refresh
time. “It got very dark at times and I couldn’t see any way out. The first round of supports from government were awful but the second round were really good so that saved businesses.”
“And then the other thing that happened during Covid was that I had taken an insurance policy out against Covid with FBD and they reneged. I took it out two weeks before Covid hit here. I saw what was going on in Milan and if they can close down bars there they could do it here too. I wasn’t hoodwinking anyone. I asked if they were covering the Coronavirus and they said they were having a meeting and after it they said it was good news, they were covering pubs but not covering restaurants,” he says.
“I got a letter saying that my policy covers this yet I was still dragged through the High Court. Myself and two other publicans ended up in a High Court test case during Covid but they didn’t have their policies in a letter.” The pay out from this court case paid for The Blackrock, the group’s fourth pub, which was opened towards the end of Covid.
“When we first went in there, Blackrock village was dead but it’s come alive again. There is Big Mike’s, Daata and loads of coffee shops. The more the merrier. I like to think we triggered that as someone has to take a leap,” he says.
Five-year plan
Presently they have a nice spread across good areas - Ranelagh, Blackrock, Ballsbridge and Grafton Street and they have tailored plans for all the businesses. “For Little Lemon we’re driving lunch trade and what we’re doing there is we run it as a
restaurant and if you want to have a party you can come in and take it over at 9pm. Lemon & Duke is doing well and there are plans to pedestrianise areas around there so that will work well for us. The Bridge is in a good place as The RDS is going through a major redevelopment so that will be good for us. Ballsbridge is the gift that keeps on giving with the RDS, Aviva and plenty of hotels.”
“We want to continue to grow The Blackrock as a local pub. We sponsor Blackrock Rugby Club and keep building that into the community quietly all the time. We will keep training the staff for good staff retention.”
As for the newest venture McSorley’s, they just need to build on its already strong reputation. They are currently in the middle of a revamp, adding a kitchen, an accessible toilet and giving the place a general refresh. “We need to keep growing here, especially the day trade as well as the amazing night trade that we have. We are building a new kitchen so that will push that side of things that it didn’t have before. If people are looking to book in one pub we can offer another pub if that is booked. We can cross-sell now.”
Looking back on his career so far, he doesn’t regret much and says that he doesn’t do it for the money.
“I’m not obsessed with money and I never was. I enjoy what I do. You have to take risks and I have done that. I just look at some things and I know I can make it work. I know exactly where we are going with this one and it will probably be Paddy’s Day next year before we have our full vision. It’s going to take time and then people will know what we are trying to achieve here but it’s all going in the right direction.” n
Billion dollar baby
The unique characteristics and smooth taste of Irish whiskey are now enjoyed in over 120 markets worldwide, which has become a billion-euro industry. With over 50 distilleries across Ireland, Drinks Industry Ireland looks at what whiskey delights are on offer
This year, the Irish whiskey sector celebrates a very significant anniversary – 700 years. According to Drinks Ireland, in 1324, the Red Book of Ossory was written by the then bishop, Richard Ladrede, and published in Kilkenny. The Red Book holds the earliest recorded recipe for distilling whiskey, used then for medicinal purposes as the Black Death ravaged Europe. This is the first instance that distillation is mentioned in Ireland, and therefore we can celebrate 700 years of our distilling tradition in 2024. The Red Book of Ossory, is now available for public display at St. Canice’s Cathedral in Kilkenny. This offers an insight into medieval Ireland and Irish whiskey. It is no wonder that Irish whiskey has such a universal appeal as consumers trust in the hundreds of years of expertise that our distilleries draw from.
Setting the standard for excellence
Fercullen Irish Whiskey continues to set the standard for excellence. Powerscourt Distillery proudly announces that Fercullen Single Malt has been awarded a Gold Outstanding medal and an impressive 98 points at this year’s IWSC. This accolade is a testament to the exceptional quality of the whiskey produced at Powerscourt Distillery since
Fercullen Single Malt has been awarded a Gold Outstanding medal and an impressive 98 points at this year’s IWSC
its inception in 2018. Remarkably, this is the first Single Malt whiskey distilled in Wicklow in over a century. Fercullen’s non-age statement Single Malt stands proudly alongside other category winners, including Knappogue Castle 12 Year and Bushmills 30.
Originating from the iconic Powerscourt Estate, Fercullen aims
to inspire a new legacy of whiskeymaking for future generations. By combining the purest Wicklow Mountain water and locally grown barley with their expert craftsmanship, Fercullen creates a whiskey that embodies the true spirit of Wicklow. Under the guidance of award-winning master distiller Paul Corbett, Fercullen has established itself as an unrivalled leader in Irish single malt.
Fercullen strives to be recognised as the premier Irish single malt. Triple distilled in copper pot stills at Powerscourt Distillery and exclusively matured in ex-bourbon barrels, Fercullen allows the true nature of the spirit to shine. Drawing authentic inspiration from its unique location, this single malt whiskey exceeds expectations. Celebrate the extraordinary with every sip of Fercullen Irish whiskey.
For those who appreciate their single malt, the latest edition, Fercullen Cask Strength Single Malt, offers an even more intense experience at 56.6% ABV. Available at all good retailers, it is the ultimate expression of single malt excellence.
For more information about Powerscourt Distillery and its award-winning whiskeys, visit www. powerscourtdistillery.com. For trade, please enquire about Fercullen through Barry and Fitzwilliam.
THE PINNACLE OF MALT.
Fercullen Single Malt is the first Single Malt Irish Whiskey to be distilled in the region of Wicklow, in over 100 years.
Now it is Ireland’s most highly rated new Single Malt in 2024!
AVAILABLE FOR RETAIL THROUGH BARRY & FITZWILLIAM.
the true spirit of wicklow
Whiskey bonding
In 1852 brothers Patrick & Henry Egan established P&H Egan Ltd, quickly becoming one of Ireland’s foremost merchant houses encompassing a range of commercial endeavors including importing, malting, brewing and of course, the blending and bottling of Irish Whiskey. The family legacy of whiskey bonding was born.
Accolades include gold medals from Tokyo Whisky & Spirits and Ascot plus double gold at San Francisco World Spirits, SIPS and John Barleycorn Awards
whiskey matured in sherry casks for the ultimate, flavorful experience. Accolades this year include gold medals from New York International Spirits, Tokyo Whiskey & Spirits and John Barleycorn Awards.
For six generations the Egan family has practiced the art and science of whiskey bonding - sourcing, aging, finishing and marrying the finest whiskeys from the four corners of Ireland. The family’s history and connections to Ireland’s whiskey distilleries is what sets them apart, providing the foundations for one of the world’s most awarded independent Irish whiskey portfolios.
Bonder’s Blend is a stunning marriage of four distillates with four different barrel finishes. Accolades this year include Gold medals from San Francisco World Spirits and Global Irish Whiskey Masters.
Endeavour is a triple distilled single malt whiskey pushed to achieve its full potential via finishing in four separate barrel programs. Accolades include gold medals from Tokyo Whisky & Spirits and Ascot plus double gold at San Francisco World Spirits, SIPS and John Barleycorn Awards.
Fortitude is a special single malt
Conviction is a purposeful marriage of powerful single malt and single grain whiskies, finished in XO Cognac casks for 10 years. Accolades this year include gold medals from Tokyo Whisky & Spirits, Ascot, New York International Spirits, John Barleycorn Awards and the Global Irish Whiskey Masters.
Bonder’s Blend is a stunning marriage of four distillates with four different barrel finishes
Renewable spirit
Nestled in the village of Ahascragh in the heart of County Galway, Ahascragh Distillery is Ireland’s first eco-distillery as it is powered exclusively by renewable energy. While waiting for the ‘newborn’ Ahascragh spirit to mature, the Ahascragh team has launched the Family Bond series of hand-selected releases. These special releases, although not distilled in Ahascragh, are partly matured, finished and blended by Ahascragh Distillers and bottled at the distillery home in the West of Ireland. The Family Bond series includes Uais Irish Whiskey and Clan Colla Irish Whiskey.
Uais the triple blend is a unique
fusion of pot still, single malt and grain whiskeys, aged in ex-bourbon and Virgin Oak casks. The Uais bottle is made from the most eco-friendly materials possible; 100% recycled glass and recycled paper for the label with a sustainable wood-stopper and a biodegradable vegetable-based seal.
Clan Colla Irish Whiskey is a celebration of The Three Collas.
Caireall Colla Uais, Muiredach Colla Fo Chrí and Aed Colla Menn, three
Egan’s source, age, finish and marry the finest whiskeys from the four corners of Ireland
For six generations the Egan family has practiced the art and science of whiskey bonding
Ahascragh Distillery is Ireland’s first eco-distillery as it is powered exclusively by renewable energy
The Family Bond series includes UAIS Irish Whiskey and Clan Colla Irish Whiskey
Uais The Triple Blend is a unique fusion of pot still, single malt and grain whiskeys, aged in ex-bourbon and Virgin Oak casks
brothers who conquered and ruled over most of Ireland, with Colla Uais becoming Ard Rí: The High King of Ireland in the 4th century. The multiaward-winning range now comprises a variety of aged Irish whiskey releases including Clan Colla 11 Year Old Blend finished in bourbon, Oloroso Sherry, and peated casks; and Clan Colla 7 Year Old Single Grain finished in Panamanian Rum casks.
All the Ahascragh distillery brands are available to buy online at ahascraghdistillery.com as well as range of gift hampers to suit all occasions.
On the edge of the Atlantic
Founded in 2016, Clonakilty Distillery is a family-run, award-winning distillery that makes Clonakilty whiskeys, Minke gin and Minke vodka. Clonakilty grows its own barley by the Galley Head lighthouse on the edge of the Atlantic Ocean, as well as sourcing from local farmers to produce its exceptional “Clonakilty Single Pot Still” Irish whiskey. Matured in ex-Bourbon, Amontillado and Oloroso sherry casks, this expression presents flavours of sweet vanilla and kiwi, complemented by notes of caramelised pear and dark chocolate.
Head distiller Oisín Mulcahy said: “The elements harmonise to deliver the perfect balance of sweetness and a full-bodied character, leaving subtle notes of caramel and citrus peel on the finish.”
Clonakilty includes its own awardwinning single pot still whiskey in all of its blends, which significantly elevates the taste and flavour profile. Clonakilty’s “Galley Head” range of 40% abv whiskeys include the red label single pot still blend and the blue label single malt. Both whiskeys offer exceptional quality and value
In 2023 Clonakilty Distillery was awarded Gold Membership of Origin Green, the world’s only national food and drink sustainability programme
for the consumer, as does the slightly stronger 43.6% abv “Double oak” and “Port cask” single pot still blends.
In keeping with its values of authenticity and sustainability, Clonakilty grows its own barley, and matures, finishes, blends and bottles its own spirits. With its 16,000 square metres of warehousing, blending and bottling facilities, it fully controls its own supply chain, ensuring the highest standards of quality and flexibility.
In 2023 Clonakilty Distillery was awarded Gold Membership of Origin Green, the world’s only national food and drink sustainability programme. Later that year, it won the most Sustainability Distillery Award at ProWine, Singapore.
Clonakilty has won numerous awards for the quality of its spirits, including World’s Best Irish New Make Whiskey for three of the past five years, and Worlds Best Varietal Vodka for Minke Vodka in 2023.
Boann and Rye River Brewing Company collaborate for limited whiskey
release
Boann Distillery and Rye River Brewing Company have collaborated to create The Whistler “Fisher in the Rye” Doppelbock Rye Cask Finisha limited whiskey release of 6,000 bottles.
This will be the County Meath Distillery’s fourth craft beer brewery collaboration, following partnerships with Boyne Brewhouse, O’Hara’s, and Lough Gill.
The unique whiskey creation, which features a striking label design of a Kingfisher, involved several distinct steps to prepare the casks, and mature and age the whiskey.
Rye Whiskey casks were initially used to age a sweet malty beer, The Orator, from Rye River Brewing Company in Kildare.
The Doppelbock beer, known for its
The youngest whiskey in this blend is an 11-yearold single grain with the oldest being a 17-year-old single malt
The Whistler Doppelbock Rye Cask Finish represents a fascinating fusion of beer and whiskey-making traditions
rich flavour profile, was lagered in these casks for six months infusing the casks with toasted and slightly sweet notes.
After the beer was removed, the casks were then filled with a blend of single grain and single malt whiskeys. The youngest whiskey in this blend is an 11-year-old single grain with the oldest being a 17-year-old single malt. These whiskeys had already undergone maturation in rye casks for six years, adding a layer of rye spice and complexity to their flavour profiles.
For the final stage the whiskey blend was aged further in the Doppelbock beer-seasoned rye casks for 18 months where it absorbed the residual beer notes from the casks, leading to a harmonious melding of sweet, spicy, and malty flavours.
“The Whistler Doppelbock Rye Cask Finish represents a fascinating fusion of beer and whiskey-making traditions, resulting in a distinctive spirit that will appeal to connoisseurs of both beverages,” said Peter Cooney of Boann Distillery.
“The result of this creative process is a whiskey that offers a multidimensional and memorable tasting experience.”
As part of the launch, Boann Distillery will be giving away 50 limited edition poster prints of the Kingfisher illustration via social media.
The Whistler “Fisher in the Rye” Doppelbock Rye Cask Finish retails at €54.95 for a 70cl bottle and can be purchased on boanndistillery.ie.
Tasting notes @ 43% abv
Nose: Creamy fruits are followed by an enticing cedar spice with a hint of clove.
Palate: A rich mouthfeel with malty timber notes unravelling into poached pear and roasted almonds.
Finish: A long and complex finish with cracked black pepper lingering
McConnell’s brings Irish whiskey back to Belfast
Just four years after the revival of McConnell’s Irish Whisky, the brand celebrates a landmark year with the opening of its new distillery and visitor experience at the Crumlin Road Gaol in Belfast. This state-of-the-art facility marks a pivotal milestone in the brand’s storied journey, celebrating its return to
Belfast and restoring the city’s legacy as Ireland’s whiskey capital.
Set within the historic walls of the 19th-century former prison, the distillery is more than a production facility -it’s a tribute to the McConnell’s history and a commitment to its future. With a capacity to produce 500,000 litres of pure alcohol annually (approximately 4.2 million bottles), this development strengthens the brand’s global footprint, spreading its cherished spirit to every corner of the world.
McConnell’s commitment to rekindling the ageold craft of distilling is proudly displayed in their new facility, now the largest of its kind in Belfast. At the heart of this revival is a dedicated distilling team whose expertise and passion seamlessly blend tradition with modern innovation. This approach celebrates Belfast’s whiskeymaking heritage while paving the way for the city to become a global leader in the industry, ensuring the craft endures for future generations.
At the new distillery, visitors can witness the complex process of making triple-distilled single malt Irish whiskey, from milling to mashing and fermentation to distillation. The venue also features a dedicated visitor experience where guests can delve into the rich heritage of McConnell’s while enjoying gourmet coffee, food,
The Busker Small Batch Whiskeys are double matured by using a limited number of casks accurately selected by the team in Royal Oak Distillery, Co. Carlow. These exclusive releases are the best expression of what the Royal Oak Distillery has to offer within the premium category
and exclusive retail offerings. Interested in visiting McConnell’s Distillery & Visitor Experience? Learn more here: https://intl.mcconnellsirishwhisky.com/ mcconnells-distillery/
Premium batch
The Busker Small Batch Whiskeys are double matured by using a limited number of casks accurately selected by the team in Royal Oak Distillery, Co. Carlow. These exclusive releases are the best expression of what the Royal Oak Distillery has to offer within the premium category.
McConnell’s Irish Whisky opens its new distillery and visitor experience at the Crumlin Road Gaol in Belfast
Tasting notes include fruit notes, raisins, sultanas, prunes and figs, warming spice ginger and cinnamon
IRISH WHISKEY
The first in this collection was released in late 2023, is the multi award-winning Single Pot Still Small Batch. Double aged in Bourbon and Oloroso Sherry Casks, and nonchill filtered to preserve the taste and aromas. Tasting notes include fruit notes, raisins, sultanas, prunes and figs, warming spice ginger and cinnamon. Long, smooth and mellow finish. On the nose, the Single Pot Still gives leathery, profoundly rich, complex, robust, fresh pipe tobacco, aromatic, rounded and perfectly balanced aromas. Best enjoyed neat, or on the rocks.
The Small Batch Single Pot Still has won gold at the San Francisco World Spirits Competition 2023, silver at the World Whiskey Awards 2024, and 93 points in the Ultimate Spirits Challenge 2023.
With a new take on the packaging side, the Small Batch Single Pot Still is corked, and has the Royal Oak Distillery embedded into the glass, this new look will be what we see for the Busker Premium Single range later this year. The Busker is proudly distributed by Barry & Fitzwilliam.
Just a glass of good whiskey
West Cork Whiskey began when three lifelong friends took a chance, worked hard and didn’t stop until they had built one of Ireland’s largest distilleries making some of Ireland’s best whiskey. It started in 2003 in the back room of one of the lads’ houses in Union Hall and now they have a team of 140 people from around the local area working with them.
It’s important to them that what they’re doing helps their community and leaves something for West Cork. They’re fiercely independent and have fought to stay that way and to keep the lights on too at times. In more
The core range is made up of West Cork Bourbon Cask matured, Black cask and the new Maritime range
What started in 2003 in the back room of a house in Union Hall has now grown to a team of 140 people
ways than one, they’re out on the edge in West Cork, just south of the Golden Vale, they use only Irish barley, delivered every day. Maritime aging... yeah they’ve a bit of that going on. For them, it’s about taste.
There are times when all you want is a glass of good whiskey. That’s the whiskey they make.
They’re not like the big brands or the small crafty ones. They’ve gotten to a place where it’s just about what goes in the bottle. And people are starting to pick that up. They’d never say they’re a better whiskey than anyone else’s. But they’re as good as the best of them.
The core range is made up of West Cork Bourbon Cask matured, Black cask and the new exciting Maritime range which sells out in outlets across the country especially for gifting because of its unique packaging
World’s most awarded Irish whiskey producer
At Teeling Whiskey they are dedicated to bringing new, and innovative flavours to Irish Whiskey. Inspired by both traditional and unconventional
As the first new distillery in 125 years they are bringing whiskey back to Dublin
techniques in distillation and maturation, they create small batch bottlings of true character never tasted before, raising the bar for Irish whiskey with over 600 international whiskey awards. As the first new distillery in 125
years they are bringing whiskey back to Dublin, capturing the true heritage of Dublin distilling with a modern twist. Teeling Small Batch is their unconventional approach to creating a premium blended Irish whiskey.
With layers of unique flavour influenced by unconventional cask maturation techniques, Teeling Small Batch can be consumed neat, over the rocks or in a premium whiskey cocktail like an Irish Coffee, Whiskey Sour or an Old Fashioned. Distilled in the heart of Dublin, this is a whiskey crafted with hand-selected casks of grain and malt whiskey that are initially fully aged in ex-bourbon barrels, and then married together in Central American Rum casks for up to 12 months for a unique, dried fruit profile. 46% ABV, non-chill filtered for that full flavour experience.
On the nose our Teeling Small Batch has floral and herbal notes, with hints of vanilla, rum raisin notes, and all spice. On the palate, bursts of creamy vanilla sweetness give way to a dried fruit, raisin and apricot character and slight tingling spice. The finish is long and warming with lingering sweetness, spice, and oak notes. n
Beers and ciders to lose out with the introduction of Public Health Alcohol Act
Independent marketing analyst and modeller Tom Harper looks at how the Public Health Alcohol Act of 2018 will pose a problem for beers and ciders especially due to restrictions on TV advertising
In 2018, the Oireachtas enacted the Public Health Alcohol Act, with the objective of reducing alcohol use across the whole population by 20%. From 10 January 2025, the Act’s broadcast watershed will restrict alcohol ads on some media channels for select dayparts, to diminish the reach of alcohol brand propositions to children. Under Section 19 of the Act, on television, there can be no alcohol products broadcast between the hours of 3am and 9pm. On radio, no alcohol ads can be aired from midnight until 10am or from 3pm until midnight. Other Sections (15,16,18 & 20) impose restrictions on other media channels, such as publications, outdoor, sponsorship and cinema.
Advertising impacts
The Acts’ restrictions that apply to radio, press, cinema and sponsorship (there is no mention of restrictions on digital or social platforms) will have little impact on the Irish advertising industry. This is because the restrictions of the Act are for space and time that is not now being used by advertising agencies for alcohol brands. For example, radio as a channel does not perform well for this category so that very little money is spent by agencies on this channel for alcohol. In addition, the radio ban is in the evening (when listenership is very low) and during drive time (which alcohol ads rarely access). The radio ban is also somewhat puzzling. The ban is pre-10am and post 3pm, but radio listenership is at its highest during the weekdays between 10am and 2pm and this daypart is still available to alcohol ads. While there are some restrictions in the Act that may impact the outdoor advertising channel, the largest impact will be on television stations. Beer and ciders will be particularly badly hit.
Wine advertising is quite small and is mostly sponsorship, while spirits ads on TV have been banned for many years. Currently, about 30% of beers and cider media budgets are spent on linear television (real time TV, not playback). With no ads allowed before 9pm, campaigns will struggle to obtain the level of reach required to hit advertising targets.
Sports coverage limited
Sports, in particular, on TV has been the foundation of beer and cider campaigns and this coverage will be difficult to replace in the Irish market. Lack of access to the “early peak” (6pm to 9pm) and weekend sports windows will reduce campaign reach. Advertising agencies will be looking for ways to recover this reduced ad exposure. It is unlikely, however, that alternative Irish channels can be used to cover these TV gaps. If there was a way to increase reach with other Irish based media choices, agencies would have brought these in for the
clients benefit well before this ban was enacted. For example, YouTube is a viable alternative to linear TV with now large TV like viewing numbers, but this has been a staple of beer and cider media plans for years now.
Agencies will be looking at seeking TV coverage from Northern Ireland or the UK TV stations that broadcast into the Irish market. In 2023, for the alcohol category, about €15m was spent on TV with Irish-based stations. With the loss of the important early peak window (6pm to 9pm) it is likely that at least 20% of the €15m will now either not be spent or will be spent with non-Irish TV stations. The nonIrish options, however, are not likely to be able to match the reach loss from the Irish TV station’s early peak and sports windows due to inferior programming.
We have been here before. Before TV3 (now Virgin Media) launched in 1998, the only significant Irish TV station was RTÉ. For many years they had a self-imposed pre-9pm ban for beers and ciders. The result of this ban was to drive up the airtime price for beers and ciders as brands competing for limited TV space. This is likely to happen again in 2025 and beyond, driving up manufacturers’ costs, which may, in turn, be passed on to consumers.
Manufacturers’ impacts
Manufacturers of beers and ciders advertise on TV to sell their product. If advertising is not sustaining or growing a brand, manufacturers would not be spending money on television. With the reduced exposure to such an important channel as TV, what is the likely impact on beer and cider sales?
From Marketing Mixed Modelling (also known as Econometrics), we know that linear TV is an important
channel for maintaining and driving sales for beers and ciders. Total sales for beers and ciders, driven only by advertising, vary by brand from 5% to 15%, depending on the brand, size, years in the market, etc. If we take an average of these FMCG models (including beers and ciders) in Ireland, about 10% of a manufacturers’ sales are attributed to sales driven by all media channels. On average, models show that about 35% of this 10% is driven by TV.
As detailed above, the pre 9pm broadcast ban will result in TV becoming less of a driver of sales. According to Statista, the beer and cider market in Ireland is worth about €2b. Using the figures from the chart and assuming non-Irish replacement media channels don’t compensate for the pre9pm TV gap, the decline in beer and cider sales could reach as high as €12m in 2025 alone. This loss will continue during each year of the ban if the TV reach gap cannot be filled.
Will the ban be worth it?
The media channel most severely financially affected by the Public Health Alcohol Act of 2018 are the Irish indigenous TV stations, RTÉ, TG4 and Virgin Media (leaving SKY and Channel 4 out of this due to their UK size). Imposing a ban on an already highly controlled child protection approach by the beer and cider industry is likely to bring only marginal improvements. It is also an unfair ban. While all other non-TV media channels will be largely unaffected by this legislation, RTÉ, TG4 and Virgin Media are going to lose money - not good for RTÉ at a time when one would think the government should be helping them out!
Beer and cider companies are also likely to lose sales. TV is a large driver of media-generated sales. With a pre-9pm viewing gap that is unlikely to be filled by domestic or foreign options, the volume of TV driven sales will decline due to this TV reach
ABOUT THE AUTHOR
gap, estimated to be about €12m per year in 2025 and each year thereafter.
Some will argue that €12m is a small price to pay for less children seeing a beer or cider ad on linear TV. However, evidence-based studies on the effect or of the number of ads seen by children in the pre-9pm TV window are in short supply. There is a trade-off for these media watersheds. The advertising industry and beer and cider manufacturing industries will lose money, but we are unlikely to know if these watersheds are successful, due to the lack of before and after studies by the government. As a result, if the objective of the 2018 Act is not achieved (a reduction in alcohol consumption of 20%), we will not know which elements of the Act to adjust in order to achieve the target set by the government. We will also not know if the industry’s financial loss will be worth it. n
Tom Harper is an independent marketing analyst and modeller. Harper works with existing client data sets to gain actionable insights. He has over 35 years’ experience working in media and retail data analytics. Harper can be contacted through LinkedIn.
Tom Harper
Slam dunk
The shots market is very much a young person’s game and is synonymous with partying and celebrations. We look at the brands that are piquing bartenders’ interest and the trajectory of this category
According to Future Marketing Insights, the RTD cocktail shot market forecast for the upcoming ten years looks optimistic, progressing at a CAGR of 9.3%. Consumers desiring unique flavours and exotic tastes are empowering the growth of RTD cocktail shots.
The increasing disposable income among the young population is also driving the shots market as ‘doing shots’ brings people together and creates a party atmosphere.
With late-night licences being extended as part of the incoming Sale of Alcohol Bill, it is definitely good news for the shots market as they are typically bought in the later hours of the night making the sales potential soar. Many bars are creating shots menus to entice customers to try new variations and add value to the category.
Tap for fun
The world-renowned herbal liqueur Jägermeister is at home in over 140 countries, but its true roots lie in Wolfenbüttel, Germany. Only here is Jägermeister manufactured. The world’s leading herbal
liqueur has been crafted for over 80 years based on a secret blend of 56 herbs, blossoms, roots and fruits.
In January 2023, Richmond Marketing became responsible for distributing and building the brand in the Republic of Ireland, adding further strength to their ever-evolving alcohol portfolio.
Jägermeister is an iconic global brand, which is synonymous with bringing people together and has
Richmond Marketing became responsible for distributing and building the Jägermeister brand in the Republic of Ireland
strong cultural roots.
Jägermeister is introduced and served as an ice-cold shot, always and everywhere, inviting and encouraging friends to share unforgettable moments at precisely -18°C. The herbal liqueur’s taste profile is defined by
Boost your sales the ice-cold way and contact your Richmond Marketing representative today for your own Jägermeister tap machine
five headnotes and only when chilled, is the true taste revealed. At room temperature, the bitter notes are heightened. However, the colder the liquid, the better the harmony of all five headnotes.
Jägermeister can guarantee the perfect serve of ice cold shots through the legendary 1- bottle tap machine, bringing a new drinking experience to the customer. Boost your sales the ice cold way and contact your Richmond Marketing representative today for your own Jägermeister tap machine.
No limits
The versatility of Tia Maria has no limits. Outside of the classic Espresso Martini, it is also perfect for other cocktails, such as Irish Coffee or even a delicious Baby Guinness. The must have ingredient you need for the ever popular, low ABV shot. From refined classics to creative new mixes, Tia Maria elevates every cocktail with ease and character.
Among top bartenders in the UK, 67% stated they would use Tia Maria in their bar if they had a choice, surpassing other coffee liqueurs. Furthermore, 63% of them greatly appreciated the taste of an espresso martini made with Tia maria, a higher preference than competitors.
100% high-quality Arabica Coffee beans, medium roasted, are coarsely ground to maximize extraction quality. This ground coffee is then filtered through the cold brew method. This process ensures the aromatic notes of coffee and provides balanced sweetness and smoothness with low acidity.
The premium quality of Tia Maria begins with their selected and certified suppliers, ensuring an uncompromised vegan product. What sets Tia Maria apart is its commitment to offering a genuinely vegan product that meets the highest standards of quality. Tia Maria offers a real vegan coffee liqueur without compromise.
Thanks to the infusion of Madagascar Bourbon Vanilla, which is one of the world’s most prized vanillas, it contains less sugar than its main competitor but it keeps a perfect velvety sweetness that harmonizes impeccably with the coffee flavour.
Check out TiaMaria.com for more cocktail inspiration. Tia Maria is proudly distributed by Barry & Fitzwilliam.
Transport to outer space
Partying under the stars and in the moonlight until the sun comes up. Dreaming away to the sounds of music that transport you to outer space. So: are you ready for take-off? Because with Rocketshot and its co-pilots Rocketshot Pink and Rocketshot Sour, you can really let go.
After the launch of Rocketshot in 2013, this striking shot with its sensational flavour was instantly adopted by the party scene. And because its alcohol percentage is only 15%, party-goers can all fill their boots. Rocketshot is a real taste sensation, vodka-based and with a distinctive, sweet flavour. Chill baby! Because Rocketshot is best served ice cold as a shot.
Don’t forget the co-pilots! Because Rocketshot soon picked up a couple of buddies. Rocketshot Sour and Rocketshot Pink. Pink caresses your tongue with its raspberry flavour and is also delicious in the mix with 7-up or Sprite. But for the real daredevils there’s Rocketshot Sour. This vodkabased shot that tastes like sour sweets will give your tastebuds a taste of every corner of the universe. Rocketshot Sour has an alcohol percentage of 15%. Which makes this powerhouse of a drink with a gentle character also highly suitable for events and festivals.
After the success of the Rocketshot Trio, the galaxy has gained another star, because alongside the original Rocketshot and his co-pilots Rocketshot Pink and Rocketshot Sour, they are now shooting sky high
Rocketshot Orange Star into space! The most popular cocktail of the moment is of course the Pornstar Martini. So very nice that it can now also be shot!
With a Rocketshot Orange Star you immediately shine like a real star, because the ingredients are fresher than fresh. Rocketshot is proudly distributed by Barry & Fitzwilliam.
Exotic. Unexpected. Delicious
Tequila Rose is the original strawberry cream liqueur. Combining tequila with strawberry cream was a bold innovation. Over twenty years later, Tequila Rose remains the world’s bestselling strawberry cream liqueur and is an ideal shot or a key ingredient in a wide range of Cocktail serves.
Tequila Rose is the official drink of Girls’ Nights all over the world. It’s about fun nights that turned into mornings, friends that turned into family, and moments that turned into memories. There is a love people feel for Tequila Rose that comes from both the deliciousness of the drink and the shared experience of enjoying it together.
No guesswork needed. You’ll know your delicious strawberry cream has been chilled to perfection once the roses on the bottle change from silver to our signature pink.
With its elegant design and playful details, Tequila Rose is the “little black dress” of cream liqueurs. Bold black glass keeps the light out to ensure the freshness and the flavour, while shimmery silver roses and bright pink strawberries make this bottle shine on the shelf. n
Rocketshot is a vodka-based shot and with a distinctive, sweet flavour
Tia Maria is perfect for cocktails, such as Irish Coffee or Baby Guinness
Undoubtedly, the most common type of American Whiskey is bourbon but rye whiskey, malt whiskey and Tennessee whiskey also are a large component of the American whiskey sector.
In 2018, the American whiskey market suffered a hard blow when the EU and the United Kingdom imposed import taxes on a wide range of US products, including whiskeys, after the United States introduced tariffs of 25% on EU steel and 10% on EU aluminium. The trade dispute hit US spirits exports hard and resulted in market share loss for American whiskeys such as Tennessee whiskey, bourbon, American rye whiskey and American single malt in some of the largest export markets. However, a tariff suspension in 2022 helped US spirits sales recover with American whiskey exports to the EU increasing by 29% compared with the previous year, reaching US$556 million. This accounted for 44% of all American whiskey exports.
In December 2023, the EU and US decided to extend the tariff suspension until March 2025. However, if no agreement is reached during the extension period, the EU is expected to double its tariff on American
Born in the USA
In 2023, the whiskey market in the United States was worth $18.6 billion US dollars making the US the second-largest whiskey market in the world, trailing only India. Drinks Industry Ireland looks at the American whiskey brands making their mark in the Irish market
whiskeys to 50% so this time next year, it could be a very different story.
Eric Gregory, Kentucky Distillers Association president said: “We strongly urge EU and US officials to permanently end the tariffs sooner than later. Our signature industry has worked hard to recover and regain footing from the last short-term suspension of tariffs. As Bourbon takes years of ageing to perfect, a permanent solution will bring certainty to our distillers as they look to continued growth and investments in international markets.”
Exceptional craftsmanship
Keeper’s Heart Irish American Whiskey is thrilled to announce that its 10-year-old Irish single malt whiskey has been awarded the prestigious title of “Best in Class – Irish Whiskey” at the renowned San Francisco World Spirits Competition, the oldest, largest, and most prestigious spirits competition in the world.
Crafted under the expert guidance of legendary Irish distiller Brian Nation, the 10-year-old expression captivated the judges with its unparalleled quality and complex taste profile. Aged to perfection for a decade at Great
Keeper’s Heart 10-Year-Old Irish
Single Malt Whiskey has been awarded “Best in Class -Irish Whiskey” at the renowned San Francisco World Spirits Competition
Northern Distilling, this extraordinary whiskey was meticulously finished in Malaga wine casks, resulting in a unique and exquisite flavour profile that marries notes of stone fruits and marzipan with the traditional malty character.
This impressive victory follows on the heels of Keeper’s Heart Irish + American Whiskey being the most-awarded new whiskey of 2022, further solidifying the brand’s growing reputation for excellence and innovation in the industry.
Brian Nation said about this momentous win, “It is an immense honour to receive this recognition from the San Francisco World Spirits Competition. Our team at Keeper’s Heart is dedicated to producing whiskies of the highest calibre, and we are delighted that our 10-year-old expression has resonated so strongly with the esteemed judges.”
In celebration of this accolade, Keeper’s Heart is excited to announce that the 10-year-old Irish single malt whiskey will be made available to consumers in Ireland later this year. Whiskey enthusiasts across the country will have the opportunity to savour the exceptional craftsmanship and distinctive flavours of this awardwinning spirit. Proudly distributed by Barry & Fitzwilliam.
Best of the best
Based in Louisville, Kentucky, Michter’s celebrates an extraordinarily rich heritage that traces back to 1753. The Michter’s team spares no expense in its efforts to produce the greatest American whiskey possible. Tremendous attention is given to every step in the production process, including details like yeast selection; fermentation temperatures; distillation; wood selection and drying of staves; toasting and/or charring barrels; barrelling proof; temperature and airflow conditions in the barrel rickhouse; identifying the peak maturation for bottling; and filtration protocol. Proclaimed “Best American Whiskey” by Food
and Wine, “Spectacular” by Robert Parker, “Magnificent” by F. Paul Pacult, “Whisky of the Year” by The Whisky Exchange, “Best of the Best” by Robb Report, and “Distiller of the Year” by Wine Enthusiast, Michter’s has been recognised by whiskey connoisseurs as truly extraordinary.
The most awarded rye whiskey maker in the world
Ever since its founding in 2007, Whistlepig has been reinventing rye whiskey from a farm in Vermont. Protecting what makes rye whiskey great, tossing out the rest and innovating to make it better – that ethos without compromise has made the house the most awarded rye whiskey maker in the world.
10-Year -Old: The whiskey that started the WhistlePig adventure. This multi-award-winning 10-year-old rye is the result of a timely discovery of a stock of aged blending whiskey – and a mission to reinvent it. Aged anew in American oak at WhistlePig’s Vermont farm, before being handbottled on-site, it encapsulates the spirit of WhistlePig: bold and fearless in its pursuit of new rye whiskey hights.
12-Year-Old: A marriage of American craft distilling and oldworld cask ageing, WhistlePig’s 12-year-old rye owes its complex nature to the spirit of experimentation, and to the essence of European wines.
Born from the idea that a whole can be greater than the sum of its parts, a trio of casks – port, sauternes and madeira – add their own distinctive flavour to the rye. Like sections of a symphony, each finish delivers unique character to the final whiskey.
15-Year-Old: WhistlePig’s 15 Year Straight Rye is one of the oldest whiskeys bottled at the farm and one
of the first to be finished in Vermont Estate Oak. The three year Vermont Estate Oak finish gives the liquid time to deepen flavors and acquire an ascertiveness and wiseness that go beyond the 15 year age statement. With 97 Points from Wine Enthusiast, this is one of the highest rated Rye Whiskeys of all times.
Premium Tennessee whiskey
A warm amber colour with aromas of sweet vanilla, this is a smooth, full-bodied whiskey, with flavours of orange, brown sugar and spice, and a long rich finish.
Jack Daniel registered his distillery in 1866, making it the oldest registered distillery in the United States. It’s in Lynchburg that every drop of Jack Daniel’s Tennessee Whiskey is still produced and bottled today.
During its 150 year history, Jack Daniel’s has won numerous gold medals around the world. Its success can be put down to the unique way in which the famous ‘Old No.7’ brand is made, the same way it always has - using the finest corn, rye and barley malt. Pure, iron-free water from the cave spring in the distillery hollow, being mellowed through 10 feet of sugar maple charcoal; and aged in hand-crafted charred oak barrels.
It is this unique way of making whiskey and the extra steps such as charcoal mellowing that makes Jack Daniel’s what it is - a smoothsipping Tennessee whiskey and not a bourbon. n
Michter’s has been recognised by whiskey connoisseurs as truly extraordinary
The multi-award-winning 10-year-old rye is the result of a timely discovery of a stock of aged blending whiskey
Jack Daniel registered his distillery in 1866, making it the oldest registered distillery in the United States
Jack Daniel’s Old No. 7 is a premium Tennessee whiskey
A day in the life!
Gerard Garland, global brand ambassador for Keeper’s Heart Whiskey is a native of Dublin. With over two decades of experience in the whiskey business he has a huge passion for whiskey as well as a wealth of knowledge on the subject
In 2017 Gerard was awarded Irish Whiskey Ambassador of the Year at Whisky Magazines inaugural Icons of Whiskey Ireland Awards (highly commended 2020) and then went on to win Global Irish Whiskey Ambassador of the year at the World Icons of Whisky Awards in London in 2018. He was the key note speaker at this year’s Irish Whiskey Awards.
What time do you get up on a week day?
When I am at home in Dublin I am up by 7am each morning as I have a dog that needs walking. It is also great to get up a little before the rest of the house to get set for the day.
When I am travelling with work in the US I am usually up by 8am and collected from my hotel by a colleague between 9-10am. We then usually visit off premise in the morning, on premise in the afternoon and a whiskey event in the evening.
Typical breakfast?
A glass of fresh orange juice, a bowl of porridge, a slice of toast with strawberry jam and a cappuccino.
Do you commute or work from home?
I am based on the road so don’t commute to an office. My car is my office in Ireland.
As our distillery and our home is in Minnesota (our Heart is in Ireland), I travel to the United States every 10-12 weeks for up to three weeks to attend meetings and visit my colleagues in different markets to see the continued success of Keeper’s Heart Whiskey.
How long have you been in your current job?
I am one year and three months into my current role. I have been in the drinks industry for 23 years.
Unsurprisingly whiskey is Garland’s favourite drinks, long, neat or as a cocktail
What does a typical day at work include?
The day can vary from working with our distribution partner Barry & Fitzwilliam’s team to increase distribution, in-store whiskey tastings in the off-trade, staff training on whiskey in the on-trade, whiskey events with special interest groups like whiskey societies, planning in advance of whiskey festivals like Cork Whiskey Fest and Whiskey Live Dublin.
What is the best ad (apart from the brands you represent)
I really like the Flahavan’s Porridge Oats ads. They do a great job of conveying their character as a brand as well as showing the high quality of their production process.
Worst ad on television?
Any financial services ads, mortgage ads in particular.
What is your favourite drink?
Whiskey of course! Which one depends on the situation. As a long drink, cocktail or neat. Whiskey is a very versatile spirit.
Gerard Garland, global brand ambassador, Keeper’s Heart, Irish American Whiskey
If you had to pick three famous people to have a drink with, who would they be?
James Joyce, Michelle Obama and Saoirse Ronan.
Favourite no/low brand on the market?
I really like the Lyres Non-Alcoholic Canned Cocktails. I tried a couple of their non-alcoholic cocktails and really enjoyed the complexity and balance.
Favourite pub in Ireland and abroad?
In Ireland, I can’t say just one as I will be accused of leaving someone out.
In Dublin, my local Finnegans in Dalkey. In the city, Nearys and 1661. In Cork I likeThe Shelbourne Bar, Mutton Lane, Costigans, The Welcome Inn and Cask. In Limerick, Mother Macs and Tom Collins. In Dingle, Dick Macs. In Galway, Sonny Molloy’s and Taylors in the West End. In Sligo, Thomas Connollys and in Belfast, The Duke of York.
Abroad, it would have to be The Dead Rabbit and Graces in Manhattan, New York.
Best pub for grub?
The Bank on College Green in Dublin. Delicious food and drinks, consistent and great service.
Achievement you are most proud of?
Personally, my children. Professionally delivering the keynote speech at the Irish Whiskey Awards in 2022.
Favourite saying?
“To thine own self be true” - Stick to your principles and be true to yourself! n
Hennessy launches ‘Made for More’ campaign starring Damson Idris and Teyana Taylor
The new Hennessy ‘Made for More’ campaign features a film series by award-winning director Andreas Nilsson and visuals shot by Micaiah Carter - one of the most in-demand fashion photographers of the moment, starring breakthrough British Nigerian actor Damson Idris and US actress, singer, songwriter, dancer and choreographer Teyana Taylor. Exploring the infinite possibilities the versatile spirit offers, the campaign features five off-beat mixing films and five cocktails, showing how any drink or occasion can easily be made ‘more’ when you add Hennessy.
The five hero cocktails explore the infinite versatility of Hennessy Very Special and include the Hennessy Margarita, Hennessy Pineapple, Hennessy Berry Mojito, Hennessy
The new Hennessy ‘Made for More’ campaign features British Nigerian actor Damson Idris and US actress, Teyana Taylor
Ginger and Hennessy Honey Highball. To help shake up perceptions, showcase the mixability of the cognac,
Kirker Greer Spirits partners with Tesco
Ireland to launch premium gins
Belfast-based Kirker Greer Spirits has announced a new partnership with Tesco Ireland, which will see two of its premium gin brands, Jawbox Irish Gin and Ukiyo Japanese Gins, available in stores nationwide from this month.
The partnership marks a significant milestone for Kirker Greer Spirits, as it expands the reach of its premium gin brands to a wider audience across Ireland.
Carmen Spatari, buying manager, Tesco Ireland, said: “The growing popularity of Asian spirits aligns perfectly with our commitment to providing our customers with a diverse
and exciting range of products. Ukiyo’s exceptional quality and unique flavours will undoubtedly attract new customers and enhance our overall gin selection.
Ryan McFarland, chief commercial & strategy officer, Drinksology Kirker Greer Spirits, said: “Ireland is a key market for our business and our brands, so securing a listing with Tesco Ireland is a significant benchmark in our expansion plans.”
This partnership is another step forward in Kirker Greer Spirits strategy to expand across both off and ontrade channels.
and introduce a new, lighter, brighter, fresher visual world for the brand, Hennessy enrolled creative agency Wieden+Kennedy Amsterdam. In Ireland the ‘Made for More’ campaign is running with an extensive digital campaign and media and influencer gifting drop.
Moët Hennessy brand director, Elaine Cullen says, “Hennessy is known in Ireland as a brand steeped in heritage and influential in the creative arts for decades, but what some may not realise is how versatile Hennessy VS truly is. Hennessy adds flavour, complexity, vibrancy and depth to all kinds of cocktails and this campaign is bringing them to life. We’re excited to showcase the endless possibilities of Hennessy, shaking up brand perceptions and building on its legacy for a new generation.”
Win a three-day trip to Barcelona with Viña Santa Helena
This Autumn wine consumers should make sure they try the brand-new Viña Santa Helena Limited Edition Sauvignon Blanc. To celebrate its launch, Viña Santa Helena are offering the chance to win a threeday trip for two to Barcelona. The contest is now open for entries and will run until Saturday 26 October, 2024.
Kirker Greer Spirits strategy is to expand across both off and on-trade channels
Each bottle of Viña Santa Helena Limited Edition Sauvignon Blanc has a unique QR code embedded on the label of the bottle. To enter the draw, customers must scan the QR code, it’s as simple as that! The lucky winners will be randomly selected from the entries received and will be notified in November 2024. The prize includes airfare, hotel accommodation and travel insurance. The winners can take the trip any time from 1 December, 2024 to 6 October, 2025. n
Resolving workplace issues: When to use informal versus formal approaches
When a company is considering how to navigate workplace issues, it often comes down to reviewing the steps within the informal and formal approaches. It is vital an organisation tackles such issues in a prompt and considered way to prevent unnecessary escalation or a negative workplace culture.
Informal approaches are often the first port of call in resolving workplace issues. These methods can be less structured and aim to address concerns quickly and amicably before they escalate into more serious problems. This is often the most efficient manner in resolving issues, where applicable. Open communication between employees and management is essential, allowing issues to be discussed freely without fear of retribution. It is vital employers provide an open culture and regular feedback sessions from employees and that they are encouraged to identify issues and prevent any issues or concerns festering.
Mediation
Mediation, as another informal approach, involves a neutral third party facilitating a discussion between conflicting parties to help them reach a mutual agreement. This process is voluntary but can be highly effective in resolving disputes without the need for formal proceedings.
Coaching and counselling are also valuable informal approaches. By providing guidance and support, employers can help employees navigate their issues more effectively,
Caroline Reidy, managing director of the HR Suite looks at the best way to deal with workplace disputes in order to reduce escalation
leading to improved performance and the resolution of personal conflicts that may be affecting work. Resolution style meetings, which are less formal gatherings aimed at discussing specific issues, also play a role in finding practical solutions without escalating the matter to formal procedures.
Formal approach
When informal methods fail or are not suitable for varying reasons, formal approaches become necessary. These are more structured and involve official procedures which should be outlined in your Company Handbook. Grievance procedures, for example, offer employees a formal way to raise issues with their employer. This process typically starts with a written
complaint, followed by an investigation and a formal meeting. Employers are required to follow the principles of natural justice when conducting investigations. This is to ensure a fair and transparent process allowing for all parties to be provided the opportunity to be heard and that the goal is to seek a resolution.
Disciplinary procedures are another formal approach, used by employers to address employee misconduct or performance issues. This process often involves several stages, including formal warnings, possible suspension, and, in severe cases, dismissal. It is important employers are aware of the importance of adhering to employment laws and company policies when conducting disciplinary actions.
Caroline Reidy, managing director of the HR Suite
Informal approaches are often the first port of call in resolving workplace issues to address concerns quickly and amicably before they escalate into more serious problems
Beware of unfair dismissal
In An Employee v A Garage (ADJ00037740), an employee with over 50 years service was accused of theft after CCTV footage showed him pocketing cash. The employer dismissed him during a brief meeting without providing evidence or a fair chance to defend himself. The WRC ruled that the employer violated fair procedure principles and awarded the employee €10,000 for unfair dismissal.
An employer should seek guidance on choosing between informal and formal approaches, whether through their HR team, their own policies or external support. It is suggested that the nature of the issue, the relationship between the parties involved, and the potential impact on the workplace should be considered when deciding on the appropriate method. For instance, minor issues may be best handled informally, while more serious concerns might require formal intervention. If the relationship between the parties is fragile, an informal approach, such as mediation, may help to rebuild trust. However, if an issue affects the broader workplace environment, a formal approach might be necessary to set a clear precedent.
Keep records
There needs to be clear emphasis on best practices for handling workplace issues. It is advised to keep detailed records of all steps taken to resolve issues, whether informal or formal.
Regular training for managers and employees on conflict resolution, respect & dignity in the workplace and effective communication is recommended, alongside ensuring that all workplace policies regarding conflict resolution, grievances, and disciplinary actions are clear and accessible to all employees. Additionally, it is important that an employer follows up after an issue has been investigated and or resolved to ensure the appropriate measures have been effective and the issue has not reoccurred.
In conclusion, navigating workplace issues effectively involves a thoughtful balance between informal and formal approaches. Initially, informal methods, such as open communication, mediation, coaching, and resolutionstyle meetings, can swiftly address concerns and prevent escalation.
It is advised to keep detailed records of all steps taken to resolve issues, whether informal or formal
These approaches foster a positive workplace culture and are often effective in resolving minor issues. However, if these methods are inadequate, formal procedures outlined in the Company Handbook become necessary. Grievance and disciplinary procedures ensure a structured and fair process, adhering to employment laws and principles of natural justice. Employers should carefully consider the nature of the issue, relationship dynamics, and potential workplace impact when choosing the appropriate approach, while maintaining clear records and providing ongoing training. 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. n
Spirit of Ireland Event Week with Bord Bia
held at The Dead Rabbit, New York City on 6 September
Seanchoíche to launch Guinness 0.0 on the Aran Islands
held at Tí Joe Watty, Inis Mór on 31 August
Megan Gill
Tolu Makay
Grace Flaherty, publican of Tí Joe Watty, Inis Mór, is pictured with Ciaran Gaffney and Padraig Jack Flaherty
Aoife O’Donovan and Mikey Cullen
Megan Roantree and Joe Kavanagh
Grace Flaherty, publican of Tí Joe Watty, Inis Mór, and Seanchoíche founder Ciaran Gaffney
Mikey Cullen
The Irish Drinks Forum 2024
held at The BIA Innovator Campus in Athenry, Co Galway on 12 September
Cronin, Rye River Brewing Company, John O’Connell, West Cork Distillery and June O’Connell, Skellig Six18 Distillery
Derek Dunwoody, BIA Innovator Campus, Michael Hussey, Bord Bia, Eithne Nic Dhonnchadha, BIA Innovator Campus, Peter Feeney, BIA Innovator Campus and Michael Jacob, Bord BiA
Johnny Harte, Five Farms
MC for the Irish Drinks Forum, Dr Gordon Steele
Tom
Michael O’Flaherty, Micil Distillery
Nolan Kane, Verallia
Bridie Corrigan Matthews, Taste 4 Success Skillnet, Eithne Nic Dhonnchadha, BIA Innovator Campus, Peter Feeney, BIA Innovator Campus
June O’Connell, Skellig Six18 Distillery, Laura Hemy, Diageo and Marie Byrne, Church of Oak Distillery
Dr Gordon Steele, MC, Derek Dunwoody, BIA Innovator Campus, Annette Kearney, Brims, Eithne Nic Dhonnchadha, BIA Innovator Campus, Peter Feeney and Sandra Regan
Tom Cronin, Rye River Brewing Company, Rebecca Buchanan, Lidl Ireland and Brendan Carty, Killowen Distillery
Madrí Excepcional takeover at
The Big Grill Festival
held at Herbert Park, Dublin on 22-25 August
Open Kitchen Week 2024
held at Glovers Alley, Dublin on 17 September
Ruth
Ruth Hegarty, Chef
Andy McFadden, Glovers Alley and Kiera Campbell, Henderson Food Services
Ruth Hegarty, Chef Network, Andy McFadden, Glovers Alley and Aoife Comerford, Glovers Alley
Madrí Exceptional team of bartenders ready to serve crowds at the Big Grill
Customers enjoy pints of Madrí Excepcional
Molson Coors representatives at The Big Grill
Ruth Hegarty, Chef Network and Shirley Ester, Tempest Recruitment
Paul Horisk, Henderson Food Services
Hegarty, Chef Network,
Network,
Pearly Potot and Marinel Phelan, Shelbourne Hotel
Ray Flynn, Dalata Hotel, Ruth Hegarty, Chef Network, Andy McFadden, Glovers Alley and Jason Hayde, Dalata Hotel
Ruth Hegarty, Chef Network and Firoz Ahmed, Shasaz Hospitality
Exhibition visit with added value
BrauBeviale Trade Fair for the beverage industry has put together a complete package for its new edition which will take place from 26 to 28 November 2024 in Nuremberg. In addition to an exhibitor portfolio with brewery, beverage, as well as wine sector technology, the conference programme will once again provide a wealth of inspiration.
The forums in Halls 1 and 9 will become the stages for experts from research and industry. The topics of raw materials and marketing, as well as technology & packaging, will be highlighted there. Visitors can also take in the special areas on Start-ups & Young Talents, Logistics and Wine & Spirits. A special place at the show is
the dedicated Craft Drinks Area, which is the destination par excellence for all craft brewers. The well-known address in Hall 6 is also back on the programme for home and hobby brewers. The latest status of the programme, with all confirmed topics and speakers, is available at www.braubeviale.com.
Hennessy presents the Founder’s Edition bottle
Hennessy has selected Irish artists Maser and Conor Harrington to create its historic Founder’s Edition bottle, celebrating the 300th anniversary of the birth of its Irish founder, Richard Hennessy. The striking design of this new Hennessy Very Special (VS) Founder’s Edition embodies the enduring influence of the Corkonian who emigrated to Cognac and created the globally iconic Hennessy brand. It is the perfect blend of then and now.
The artists travelled to Cognac, learning of its grape to glass process and meeting those who passionately craft Hennessy VS using the exact recipe which was created almost three centuries ago. Both artists’ work resonates perfectly with the Hennessy VS brand character: vibrant, artistic and street!
Maser is renowned for his colourful
art, which captivates with geometric abstractions.
Cork-born Conor Harrington merges classical art with street aesthetics. Their work is a homage to their fellow Irishman
and bridges the heritage of the Hennessy Maison with street culture. A symbol of Irish pride and achievement, the original artwork will hold pride of place upon the walls of Killavullen, the Cork home of Richard Hennessy after the official launch of the bottle on 22 October in Dublin.
Satan’s Whiskers Bar takes over 9 Below speakeasy
Award winning speakeasy cocktail bar
9 Below hosted the legendary Satan’s Whiskers on the 24 September. Named in the 50 Best Bars, Satan’s Whiskers, London-based cocktail bar is renowned for their classics, no frills just tasty drinks with fresh ingredients. Bartenders and trade professionals turned up to sample an exclusive menu of expertly curated cocktails.
“We were delighted to host Kevin and Daniel from Satan’s Whiskers to showcase their skills and incredible world-famous menu to the Dublin trade.” said Isadora, general manager 9below, St. Stephens Green. Signature cocktails on the menu included Sands with Tanqueray No. Ten and East 8 Hold Up with Ketel One. n
Maser is renowned for his colourful art, which captivates with geometric abstractions while Conor Harrington merges classical art with street aesthetics
BrauBeviale will take place from 26 to 28 November 2024 in Nuremberg
Staff from 9B and Satan’s Whiskers at the event: Conor (9B), Johana (9B) Kevin (owner Satan’s Whiskers) Isadora (general manager, 9B) Kate (9B), Leo (9B) and Daneil Waddy (Satan’s Whiskers)
