Service - November by Des Doyle

November 2013

The Voice of Irelandʼs Food & Drink Industry

ONE OF US Ghandi Mallak of Damascus Gate WEST IS BEST

A tour of Galway’s most popular restaurants CHEF OF THE MONTH

Nourredine Boudhar of Zaragoza PUNJABI BY NATURE

We visit Ranelagh’s latest Indian gem

Service November 2013

IN THIS ISSUE

2 8

Agenda

6 12 14 16 18 20

What’s happened and what’s happening in the industry

Chef Proﬁle Noureddine Boudhar of Zaragoza

The Main Course

Des Doyle chats with Damascus Gate owner Ghandi Mallak

Ciara Warnock Visits... The culinary delights of Galway City

Wine/Cocktail of the Month For drinks ideas, let Findlaters show you the way

Restaurant Focus

We visit Ranelagh’s brightest gem, Punjabi By Nature

Searsons

Go online with Searsons and meet the team behind the famous brand

CONTACTS

EDITOR Des Doyle / des@page7media.ie 01 240 5528 DESIGN Deirdre Fitzpatrick / deirdre@page7media.ie CONTRIBUTORS Elaine Clancy Ciara Warnock Amanda Reilly PHOTOGRAPHER Ruth Medjber www.ruthlessimagery.com MENUPAGES QUERIES jilly@menupages.ie / 01 240 5590

Coffee Stop

Published monthly, Service is distributed free of charge to the key decision makers in every restaurant on the MenuPages database. A further 450< senior decision makers in suppliers to the hospitality sector, as well as other related parties, are also on the distribution list. All material copyright 2012. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior consent of the Publisher. Opinions and comments herein are not necessarily those of the Publisher. Whilst every effort has been made to ensure that all information contained in this publication is factual and correct at time of going to press, MenuPages cannot be held responsible for any inadvertent errors or omissions contained herein.

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New Arrivals to

Martina Fox’s latest venture Opium offers an experience unique to Dublin, combining world-class mixology and modern Thai/ Vietnamese cuisine. At the heart of Opium is the open kitchen, a dramatic culinary theatre helmed by an accomplished team of chefs. Accompanying the mouth-watering menu is a sublime selection of wines and cocktails, carefully curated by our in-house experts. The Opium experience isn’t complete without trying at least a couple of the signature cocktails including the Take-Out Tonic and Pill Bottle Collins.

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Who’s the most popular restaurants for coffee? Find out here

Etto is a restaurant and wine bar on Dublin’s Merrion Row, which opened in October 2013. They offer a daily changing, seasonal menu, served in a relaxed and informal environment. Their dishes are honest and simple, using ingredients from local producers and suppliers where possible. Their wines are carefully selected with a focus on interesting grape varietals and small producers.

Service November 2013

is month... th y tr s u d in e th g in What’s happenin

AGeNDA

moUNt JUliet SWeeP the boArDS At GFi AWArDS

ount Juliet swept the board at the Good Food Ireland Awards which were held in The Shelbourne Hotel in Dublin recently.

The hotel, spa and golf resort won Outstanding Place to Stay Award, Restaurant of the Year Award and Supreme Award sponsored by Kerrygold. An Taoiseach, Enda Kenny presented the awards, which have now become the most coveted honour in the world of food and tourism. RTE’s Kathryn Thomas hosted the ceremony, attended by 350 guests from agri food and tourism hospitality businesses. Speaking at the awards, Margaret Jeffares, Founder of Good Food Ireland said “William Kirby and his team deliver hospitality at a supreme level of excellence. They specialize in impeccable service and accommodation and fabulous food. Their commitment and dedication to Irish hospitality and food is outstanding.” Speaking at the Awards, An Taoiseach Enda Kenny said: “I am delighted to present these awards which recognise the efforts of those who are producing, retailing and cooking food to the highest quality and standard. These awards help to make Ireland synonymous with good food and this reputation is vital to supporting our €9 billion of food and drink exports and the 160,000 jobs in the agri-food industry.” he said.

And the winners are...

Good Food Ireland Supreme Award of the Year 2013 The highest accolade to the outstanding award winner of the evening. The winner excels in every aspect of the Good Food Ireland experience in delivering the very best of culinary culture, bringing people together through food. WINNER: Mount Juliet, Co Kilkenny Good Food Ireland Restaurant of the Year 2013 WINNER: Lady Helen Restaurant, Mount Juliet, Co Kilkenny Best Use of Irish Language Award WINNER: Country Choice, Nenagh, Co Tipperary Culinary Haven WINNER: Newforge House, Co Armagh Food Innovation Excellence Award WINNER: Sage Restaurant, Midleton, Co Cork Food Shop WINNER: URRU Culinary Store, Bandon, Co Cork Grow It Yourself Award WINNER: Toscana Restaurant, Dublin

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ador Ambass ear of the Y onnell, : Rory O’C ool, for WINNER c S y h e Cooker Ballymalo ry contribution to la his exemp ood Food ith the G w g n it in assisti m od Su m Ireland Fo ith the Web ip w partnersh Summit.

Innovative Cookery Course WINNER: Aniar Restaurant, Galway International Cuisine Award WINNER: Ananda Restaurant, Dublin Outstanding Place To Stay WINNER: Mount Juliet, Co Kilkenny Pub of The Year WINNER: Harte’s Bar and Grill, Kildare

Foo Lover d Choic Award e WINNE

R: The O Co Leit arsman, rim

Producer of the Year WINNER: North — Glastry Farm Ice Cream; South — Milleens Cheese, Co Cork; East — Wild About, Co Wexford; West — Inch House Traditional Black Pudding, Co Tipperary Cafe of the Year WINNER: Kalbo’s, Skibbereen, Co Cork Seafood Restaurant WINNER: Fishy Fishy Cafe, Kinsale. Highly Commended: QC’s Seafood Restaurant, Bar and Townhouse Casual Dining Award WINNER: An Port Mór, Westport, Co Mayo

Service November 2013

AGeNDA

mArk moriArtY From the GreeNhoUSe iS eUro-toQUeS YoUNG cheF oF the YeAr

ark Moriarty, from The Greenhouse on Dawson St, Dublin 2 has been named Euro-toques Young Chef of the Year 2013. The 21- year-old, who’s from Blackrock, Co Dublin, was a runner up in the final of Euro-toques Young Chef of the Year in 2012. The current chef de partie was presented with the award at a special event at Google Ireland’s Garage Cafe, in Dublin 2. Moriarty was one of five finalists who battled it out over the past three months to win the title. The other four finalists were: Kevin Burke (aged 24 and from Castleknock, Dublin 15), chef de partie, Restaurant Patrick Guilbaud, Merrion Hotel; Paula Leavy (26, Drumcondra, Dublin 9), chef de partie at Locks Brasserie; Brian O’Flaherty (24, Barntown, Co Wexford), commis chef in Restaurant Forty One; and Grainne O’Keefe (22, Blanchardstown, Dublin 15), junior sous chef in Pichet. “To make this final stage with the other four finalists was an honour in itself and right now it’s still sinking in that I have just been awarded the title of Euro-toques Young Chef of the Year 2013,” said Moriarty. “I thoroughly enjoyed every aspect of the competition and would definitely say that is has been one of the most fulfilling experiences of my career to date not to mention the most challenging. “To get the chance to work and learn from Ireland’s top chefs has been invaluable and 2014 is now set to be a memorable year with my stage in ALMA under the guidance of the great Gualtiero Marchesi.” Now in its 23rd year, the competition, which is run in association with Failte Ireland, looks to find a young food ambassador for Ireland who can contribute to developing an identity for Irish cooking and promote Ireland’s culinary reputation at home and abroad. The judging panel included Elena Arzak, voted best female chef in the world 2012 and joint head chef at three Michelin star restaurant Arzak; Michelin-starred Ross Lewis of Chapter One; Euro-Toques president Wade Murphy; Marc Amand, MD of La Rousse Foods; and Lorcan Cribbin of Unicorn. The panel was chaired by Neil McFadden. “This year’s Euro-toques Young Chef of the Year competition focused on food memories and we really wanted to see the finalists’ talents when it came to the interpretation of their own food memories from their childhood,” said Wade Murphy. “Ireland in its own right is becoming a well-known culinary destination and we wanted to select finalists that can develop and add to this culinary revolution.

inner 20

rty 13 Mark Moria

Euro-toques w

“The passion, talent and determination we have seen over the past few months has been astounding and these five finalists are set for great things in the coming years. All five finalists brought something different to the table but in the end Mark’s hard work and unique talent shone through and we were delighted to announce Mark as the overall winner of Euro-Toques Young Chef of the Year 2013.”

tUllAmore DeW SeekS SiX brAND AmbASSADorS For the US

ullamore Dew is looking for six brand ambassadors through its graduate placement programme to promote the brand to a new generation of American whiskey drinkers.

Following an intensive training programme, those selected will embark on a series of marketing assignments in a number of cities including New York, San Francisco, Dallas, Philadelphia and Chicago. The team will focus on building brand awareness for Tullamore Dew among trade partners, promoting the whiskey and communicating its heritage and blend to bar managers and local influencers. Past Tullamore Dew ambassadors have dealt with Texan television channels, been involved in New Orleans cocktail conferences and played host to Chicago bowling tournaments. The brand ambassadors will be recruited as part of the IBEC Export Orientation Programme, which provides graduates of all disciplines with an invaluable introduction to international business. Tullamore Dew is the second largest Irish whiskey brand in the world, selling more than 850,000 cases annually worldwide. The brand has achieved 20pc growth a year in the US market over the past few years. Maurice Doyle, chief marketing officer, William Grant & Sons (owner of Tullamore Dew) said: “As Tullamore Dew continues to go from strength to strength in the US, we feel now is the perfect time to recruit local brand ambassadors to help pioneer an exciting new path for the whiskey. The new Tullamore Dew ad campaign

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has become the envy of the alcohol

industry

Service November 2013

biJoU biStro rAthGAr celebrAteS 15 YeArS iN bUSiNeSS

ijou Bistro is celebrating 15 years and its deli, 20 years in the heart of Rathgar Village.Year on year, they continue to evolve and move with food trends and new cooking techniques to remain a firm city favourite. Linda Smith, owner of Bijou Bistro and Deli says, “We have a wonderful team, both on the floor and in the kitchen, that combine years of experience in customer service with young, creative talent producing some beautiful food. We also have valuable relationships with local suppliers that go back years. It’s this mix of good ingredients, culinary talent and a friendly and warm sense of hospitality that has people coming back time and time again.” Of Bijou’s talented Head Chef Ian Ussher, Linda says, “Ian’s style of cooking is using the best Irish produce available, incorporating up-to-date and innovative techniques with both traditional and classic dishes, giving a modern twist his dishes.” Ian joined the Bijou Bistro team in October 2012. His philosophy of serving fresh, seasonal and top quality ingredients is evident in every dish that Bijou serves.“If we’re having one of our popular Steak and Liqour nights, it’s with some of the finest quality Irish beef you’ll find, with local leaves and homemade sauces. I love serving excellent quality food in such as accessible manner. We cook and smoke all the fresh meats for our deli ourselves, and prepare everything with fresh and local produce being our top priorities. It means customers get great quality food served is a way that’s familiar. On top of that, I love the general atmosphere in Bijou; the decor is opulent, with a touch of old world glamour, while the food we prepare is clean and modern. We get the best of both worlds,” says Ian.

WickloW reStAUrANtS DiNe oUt oN meNUPAGeS SUcceSS!

AGeNDA

shford Oriental, Pizzas’n’Cream in Bray, the award-winning La Metisse French restaurant in Wicklow town, and The Park Bistro in Arklow, have topped the MenuPages polls in Wicklow this year, among people who dine out regularly and use the MenuPages.ie booking system. MenuPages bookings and reviews are used to determine the top restaurants in the county each year, and the hugely popular Ashford Oriental came out tops overall this year, as well as winning the Asian/ fusion section, for its excellent food and service, and really friendly staff. The favourite Italian restaurant in Wicklow was Pizzas’n’Cream in Bray, which claims to be the oldest and best pizzeria in Ireland, established in 1986, and also serves amazing gourmet pasta and crepes. La Metisse restaurant at The Bridge in Wicklow town, famed for its blend of French and Creole cuisine, was rated as a class-act for its high quality menu and excellent value; and, when it comes to fine dining and special occasions, Wicklow users of MenuPages head for The Park Bistro in Fenbyrne House, Castlepark, in Arklow, for its superior quality contemporary Irish and European cuisine. On reviews alone in Wicklow, The Grape Vine at the Powerscourt Arms in Enniskerry gets the highest and most consistent praise, and Bates Restaurant in Rathdrum is the most popular restaurant newly listed on the MenuPages site this year. MenuPages.ie is Ireland’s biggest and best dining guide, with over 600,000 individuals using the site each month to view menus, check restaurant reviews, and make bookings directly. Reviews on MenuPages are from people who book on the site, and generally eat-out regularly, so honestly reflect the standards and service they experience.

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Service November 2013

CHEF PROFILE

Noureddine Boudhar Zaragoza, the new Spanish Restaurant and Cava Bar on South William Street, offers a contemporary fusion of modern, authentic cuisine presented in a convivial atmosphere. Can you tell us briefly about your career to date? I graduated with a diploma from l’Ecole Hoteliere 1990, going on to work in various kitchens working with Moroccan, Italian, Spanish, French and Mexican cuisine. There’s been a huge buzz about the recent opening of Zaragoza, what is the best thing about working there? The atmosphere; it’s fun, very friendly; there’s always a lively buzz. What’s your first memory of cooking and who influenced your style? My mum definitely influenced my style; she’s an amazing cook. I started cooking when I was seven years old, and I’ve never looked back! If you weren’t a chef, what career path would you have taken instead? My passion has always been food, so I was always going to work with food in some shape or form. What’s your main ambition in life? My main focus now is on growing the reputation of Zaragoza as one of the city’s top food destinations for fun, friendliness, and of course, great food. Do you a have a guilty pleasure (food)? Pieds de Veau (a classic Moroccan dish of veal feet). Where do you get inspiration for your dishes? My imagination, travelling and experiencing new cultures. I’m constantly keeping an eye out for inspiring new flavours and dishes. Do you have a favourite celebrity chef? It has to be Gordon Ramsay - mainly for his personality! What dish do you most like to make for yourself when you’re off duty? I’m constantly cooking when I’m off duty, and try to vary it all the time. If there was one thing you would change about the Irish restaurant industry, what would it be? The culture of eating. The tapas concept is quite new to Ireland; Irish people are more used to the traditional starter and main course. But sharing your food tapas-style gives you a more integrative, fun and friendly experience. I love the concept of sitting around a table chatting and laughing with great friends or family while sharing a variety of amazing foods. If there was one restaurant in the world (apart from Zaragoza) that you could work for, which restaurant would it be? Akelar, San Sebastian.

@ZaragozaDublin

Zaragoza, South William St, Dublin 2. P: 01 679 4020 www.zaragozadublin.com

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mAiN coUrSe

Ghandi Mallak OF DAMASCUS GATE

Service November 2013

If I had to go back in time and choose a country to live in, I would always choose Ireland even after all that has happened

Syrian Ghandi Mallak has seen more ups and downs than most since moving to Ireland in 2002. With numerous problems gaining Irish citizenship and a job loss during the crash, none of this could stop this ambitiuos entrepreneur from creating a restaurant that is regarded as one of the most popular destinations to eat out in Dublin City among Menupages members. Des Doyle ﬁnds out how he feels about Syria’s recent strife and why he’s proud to call Ireland home. Photos by Ruth Medjber

ow did you come to living in Ireland? I was raised in the old part of Damascus and moved here with my wife just before 2002. Before that, I studied drama and during my first year I had to flee Syria due to political tensions. From there I moved to Jordan; I was young and felt I had no future, but that made me determined to make something of myself. Looking back, I remember how heavily involved my father was in Syria’s political struggles and our surrounding community. He managed to bring clean water and electricity and helped set up the first school in our area. I always dreamt of visiting Ireland because of its heritage, with writers likes Beckett, Wilde and Kavanagh, and political heroes like Bobby Sands and Michael Collins. The country during the boom was like a casino and it failed to focus on what’s great about this Island. Is it fair to say the Arab Spring in Syria was no surprise to you? The uprising started in Syria three years ago but my family have been constantly protesting since the late 60s. In every big revolution across the globe, it’s usually the intellectuals in each society who lead these movements. In the France, Russia and Ireland this was the case and Syria is no different. However, the political intellectuals who opposed the regime in the last fifty years were very rare in my country as they were either abroad after fleeing the country, in prison or dead. When people are badly humiliated, like the recent chemical attack near Damascus, they usually look for guidance from their religion; however we will never see the light for a modern society if we can’t separate religion from the state. Were you pro-foreign intervention following the brutal chemical attack in Damascus? Nobody is pro-intervention! It’s only a matter of timing before the middle class Syrians will break away from the regime, but for that to happen it takes courage and the fear instilled by

President Assad is difficult to shake off. It’s a very complex situation and it’s suggested that no country in the region wants to see a strong Syria because of economic factors. It will take natural forces from within the country to finally cause the fall of Assad You’ve had your struggles in securing citizenship in Ireland, how has that affected you? It’s painful and exhausting. I’m in Ireland almost 13 years and to date I’ve battled five Ministers for justice in the High Court and the Supreme Court for citizenship but it was rejected five times with no reason given, as it stands I’m still stateless. It’s not as if I got off the boat yesterday, I’ve paid my way, I’ve started a business which has created jobs and I’ve raised a family here. I believe that I should have the same rights as anyone else. It would be an honour and a privilege to get Irish citizenship, this is my home. If I had to go back in time and choose a country to live in, I would always choose Ireland even after all that has happened. There’s a sweet part to all of this though, my Irish friends and neighbours have been very supportive of my case which I am very grateful for. I also realise that I’m lucky to live in a country where I can defend my rights; in many other countries that would never have been possible, and because of that I’m thankful to the Irish legal system. Was being unable to secure citizenship a deﬁning factor in starting a business? Survival was my priority and for that to happen I needed to be pro-active. Like many people I lost my job during the crash in 2008. Once I bought the premises of Damascus Gate I knew I had a mammoth task ahead of me to make the place look top-class. I worked myself to the bone getting the restaurant workable, some thing’s never change as I’m still working 7 days a week, 14 hours a day. Can you imagine what that has done to my personal life? But

Service November 2013

I’m confident it will be worth it. With the restaurant’s service and food I’ve ensured that Damascus Gate will challenge any restaurant in this city, and the proof is there for all to see with our reviews on MenuPages. I get a buzz when we get a positive review or someone complements the chef, it makes my day. The fact that people come here to spend their wellearned cash is remarkable and it’s an honour to have them in my restaurant. What does the future hold for Damascus Gate? At the moment all the money we’re earning goes straight to pay off debts and interest, it’s very frustrating but that’s how it is. This restaurant will do one of two things to me, either you’ll see me on the street with nothing, or you’ll see Damascus Gate as an icon of the restaurant industry in Dublin, but I’m determined to make it work! You’ve used the deal market to stimulate business, what’s your opinion of using deals? I didn’t have a budget or a database to advertise which is why using deals was so effective for the restaurant. People who bought the deals from MenuPages have become dedicated customers and paid full amount. It was great PR for the restaurant and deals have helped put us on the map. MenuPages became partners with me to create a reputation for my business and helped me succeed in the promotion of the Damascus Gate brand. How do you approach staff recruitment? It’s all about attitude and customer service. I’m very lucky with the current people who work here. There’s no one that deserves more credit than my staff, they’re a joy to work with each day and their level of dedication to this restaurant is exceptional. They have made it possible for this restaurant to earn a name for itself among top Dublin restaurants. Is it true to say your work ethos borders on obsessive? I would agree with that, this restaurant is everything to me. I’ve been working since I was thirteen-years-old and in my culture it is a great honour to work. I will not rest until I know Damascus Gate has reached it’s true potential. Damascus Gate, 10 Camden St Upper, Dublin 2 T 01 475 2000

It will take natural forces from within the country to ﬁnally cause the fall of Assad

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There’s no one that deserves more credit than my staff

Service November 2013

AreA ProFile

Ciara Warnock visits...

The city of

Tribes When W.B. Yeats described Galway as ‘The Venice of the West’, he really hit the nail on the head. Located at the mouth of the River Corrib on the rugged west coast, Galway is a vibrant city that has come a long way since its humble beginnings as a tiny ﬁshing village. Service’s Ciara Warnock discovers the cuisine secrets of this beautiful city

fter the Angle-Norman Invasion in 1232, Richard II granted a charter, transferring the ruling of the city to 14 merchant families (or tribes as they were known), hence the nickname, ‘The City of the Tribes’. These merchant families were loyal to the Crown and ensured Galway’s success as a major European Port, rivalling London in the volume of goods passing through its dock. Wine, spices, fish and salt traversed the seas from Spain and Portugal, and the city thrived. Sadly the city was besieged by Cromwellian forces in 1651, and fell the following year. Trade with Europe dwindled, and most sea traffic diverted to Dublin and Waterford. Galway’s glory days, it seemed, were ancient history.

A short stroll away on busy Middle Street, Cava Restaurant, which until recently was located on Dominick Street has set tongues wagging. The recent relaunch of the restaurant as ‘Cava Bodega’ sees the popular tapas restaurant occupying a new premises, but the food is just as good – if not better. With a firm ‘nose-to-tail’ ethos, the menu is varied and showcases the very best of Spanish tapas. For the adventurous, try the pig’s head fritter with beetroot purée, pickled beetroot, and hazelnuts or for the faint hearted, perhaps a dish of chorizo and clams with sherry. With a vast selection of Spanish wine, beer and sherry, this is a truly authentic Spanish experience.

Alas, the City of the Tribes was not about to be written off, and the 1900’s saw a resurgence in visitors and students alike, and the city has been thriving ever since – luckily for us. Today, Galway is one of the fastest growing cities in Europe, and after 48 hours in the city, you begin to realise why.

The busy husband and wife team behind Cava, are also responsible for Galway’s only Michelin star restaurant, Aniar. With too many awards to mention, the team at Aniar are definitely doing something right. Aniar describes itself as a ‘terroir based restaurant’, which literally means ‘the natural environment in which a food or wine is produced’. Ultan Cooke is the man in charge in the kitchen, and he certainly seems to know what he is doing. Aniar is THE place to be seen this year, and believe me, that’s no chore.

With a vast student and visitor population, Galway is slick, bohemian and very ‘of the moment’. The city’s cultural persona is evident on every street corner, with colourful buildings lining the streets which house hip hostelries and arty eateries appealing to all tastes and budgets. The city streets are home to street performers, traditional musicians and of course, some of Ireland’s very best culinary offerings. The busy thoroughfare of Quay Street is home to renowned Italian Il Folletto. With Milan native, Roberto Basso running the kitchen here, you are in safe hands. After honing his craft in Tuscany and London, Roberto set-up shop with his partner Vetina in Galway in 2008, and they haven’t looked back since. For a real treat, try Roberto’s signature dish of lasagnette con pescatrice e gamberoni, a sumptuous dish of baked pasta sheets topped with monkfish and prawns in a creamy tarragon and white wine sauce.

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For a slightly more upbeat vibe, a visit to Creole on Dominick Street is a must. Promising BBQ grill and jazz, you will toe tap your way through some classic Cajun cuisine. Crawfish etouffee comes with steamed rice and cornbread, or their bourbon flank steak is marinated in molasses and served with a bourbon pepper sauce. If you have room for dessert, key lime or Missisippi mud pie won’t disappoint. For a laid back and casual dining experience, Ard Bia at Nimmo’s (located at The Spanish Arch) ticks all the boxes. Weekend brunch is a treat, with choices such as stuffed French toast with poached pear, soft cheese and cinnamon orchard syrup for those with a sweet tooth, or grilled halloumi and roast mushroom with wilted spinach, poached eggs and herby

Service November 2013 hollandaise on potato cake for those who prefer the savoury. It would be difficult to find a nicer place to sip tea and indulge in one of their delicious homemade cakes and while away the afternoon. If fish and chips are you’re thing, a visit to McDonagh’s on Quay Street is guaranteed to please. Considered by some to serve the best fish & chips in the west, the selection is impressive. The eat-in restaurant next door serves a fine selection of fresh fish including mackerel, monkfish, sole and salmon. It’s worth a visit. A mere six miles from the city, the village of Barna on the road to Spiddal is something of a find. Home to the stylish and ever popular Twelve Hotel, it is also where you will find the perfectly situated O’Grady’s on the Pier. Specialising is fresh seafood, the menu changes regularly, depending on the catch. On my last visit, crab and langoustine ravioli was a delight as were the scallops with cauliflower and black pudding. If possible, nab a table by the window and enjoy the view over Galway Bay – even better enjoyed at lunch time with a chilled glass of Sancerre in hand.

LEFT: Creole on Dominick Street is a must TOP RIGHT: Aniar is THE place to be seen this year BOTTOM RIGHT: Cava is owned by husband and wife team JP McMahon and Drigín Gaffey BOTTOM LEFT: Quay Street is home to renowned Italian Il Foletto

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Service November 2013

cocktAil & WiNe oF moNth

WINE OF THE MONTH I

Wolf Blass Bilyara

n November the man behind the label, Mr Wolfang Blass, makes his long-awaited return to these shores, so this Wine of the Month is in honour of this landmark occasion.

Named for Wolf Blass’ first parcel of land in the Barossa, “bilyara” is the aboriginal word for eaglehawk; today, the image of the eaglehawk is synonymous with Wolf Blass wines around the world. Crafted with the same skill and care as the rest of the Wolf Blass portfolio, the Bilyara range in Ireland consists of both a lightly-oaked Chardonnay and a full-flavoured Shiraz, which are exclusively available through the on-trade. Sourced from premium vineyards in South Eastern Australia, Bilyara wines are fruit-driven and equally enjoyable with or without food, making them ideal as house wines on any wine list.

COCKTAIL OF THE MONTH Stoli Choco Raz Cake Martini

It’s getting cold and wintery so we’re all craving warm, rich food and drink. Though this is good in terms of stews and big chunky red wines, the true cocktail connoisseur nevertheless likes to keeps things fresh and crisp, though a nod to the season is not unwelcome of course. This cocktail is perfect for the Christmas season: a fresh, crisp, classic martini with a couple of seasonal twists of chocolate and hazelnuts. Ingredients: • Stoli® Chocolat Razberi 2 parts • Fresh Lemon Juice, 1 part • Frangelico, 1 part Method: Shake ingredients plus ice in a cocktail shaker, strain into a martini glass, garnish with a raspberry.

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Service November 2013

The geographical area in Northern India that is known as the Punjab is a vast land whose literal translation means ‘land of the ﬁve rivers’, so named after the rivers Jhehim, Chenab, Ravi, Sutlej and Beas. This ancient land is the home of the traditional Punjabi cuisine that is the inﬂuence for the mouthwatering dishes served up at Punjabi by Nature in the South Dublin suburb of Ranelagh.

lthough the leafy village of Ranelagh in Dublin 6 is far removed from the Punjab territory, it is here in the suburbs that one will find Dublin’s newest ethnic food offering, serving unique Punjabi cuisine with a modern twist. Businessman Gursharan has a long history of involvement in the hospitality industry, having studied hospitality management at American College Dublin before embarking on a career that has led him to being at the helm of Punjabi by Nature. Previously known as Punjabi Balti, the restaurant has enjoyed many years as a popular Indian eatery, but with consumer tastes constantly evolving, it was time for a change.

lots of bookings for family parties and celebrations which is a great honour” he says with pride.

The concept behind the newly launched Punjabi by Nature is very simple – give the customer what they want. After years in the restaurant business, the team at the helm had noticed the very subtle changes that their patrons had requested and so created a new menu and concept that celebrates the classical Punjabi cuisine, but has also adapted it for western palates. The result is a modern, vibrant restaurant that manages to bridge the divide between Indian and Irish tastes, and does it very successfully indeed.

Owner Gursharan is also involved in Ireland’s largest multi-ethnic supermarket, Eurasia, based in Fonthill, Dublin. Eurasia sources authentic ingredients from all over India, the Middle East and Pakistan, along with Chinese and Thai products too. The supermarket also stocks a range of homemade Indian sweets from which to choose. With this array of authentic Indian products to choose from, Punjabi by Nature is in poll position to impress. The house blend Indian tea is scented with cardamom and fennel, resulting in a fragrant tea that indulges the senses, and there are over twenty wines by the glass to choose from. Discerning young diners are catered for, with a children’s menu also available. With the Christmas party season upon us, the team at Punjabi by Nature have launched a new four course menu, complete with a glass of Prosecco to kick off the proceedings. At just €24.99 per person, with live entertainment at the weekends to enhance the party atmosphere, it’s fantastic value and when combined with such tempting dishes, it becomes hard to resist. Dishes such as the ever popular Maharajah Thali, and Bharwaan Mirchi (jumbo green chilli stuffed with cumin and potato, dipped in gram flour batter and deep fried, served with sweet yogurt) provide an innovative new take on traditional Indian cuisine – a change that Gursharan feels is global.

Head chef Sateesh leads a staff of ten, and has a five star pedigree in Indian cuisine after starting his career in the five star Oberoi Hotel in India before relocating to Ireland in 2003. And boy, are we lucky to have him. Sateesh played an integral part in setting up the ever popular Rasam Restaurant in Glasthule before leaving to take over the reins of the kitchen at Punjabi by Nature. With a pedigree like this in the kitchen, the food is bound to impress. Of course many old favourites remain, and the team are quick to point out that the customer always come first, with no request being refused by the talented kitchen staff. Sateesh is a stickler about his ingredients and ensures that only authentic spices are used in each dish. Lamb Rogan Josh is prepared using a Kashmiri Chilli only, no substitutions allowed. The results speak for themselves. Gursharan is especially proud of the popularity of the new restaurant with the Indian community in Dublin. “Traditionally, Indian people cook and eat at home as they find it hard to find dishes that compare, but we have had

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The restaurant rebrand not only included overhauling the menu, but an interior designer was brought in to revamp the restaurant interior, resulting in a bright and airy atmosphere that goes hand in hand with the new menu. Decorative brass cutlery imported all the way from India adds a touch of traditional glamour and the overall impression is very soothing and relaxing. Spices are roasted and ground in house on a daily basis, ensuring only the freshest spices are used for every dish.

With shows like Masterchef India increasing in popularity, Indian cuisine is getting a revamp. Traditional dishes are being overhauled and new ingredients are being used. Gursharan, Sateesh and their team are bringing this evolution to Dublin, and this is just the beginning.

Service November 2013 Gursharan is hoping to franchise the Punjabi by Nature concept, and grow the empire over South Dublin over the coming months. With competition so fierce in this industry, Gursharan, Sateesh and staff have been working extra hard to make Punjabi by Nature a success – and it’s paying off. Patrons are enjoying this newly adapted menu, and the future looks bright for this hard working team. A new era in Indian dining has begun, and if its success so far is anything to go by, it’s here to stay. Punjabi By Nature, 15 Ranelagh Village, Ranelagh, Dublin 6. T 01496 0808 www.punjabibynature.ie

punjabbynature

Punjabi By Nature Dublin

CLOCKWISE FROM LEF

Nature -Head Chef at Punjabi By r rte sta g -Waitress servin and spices used to -Some of the ingredients i by Nature flavour the food at Punjab ved at the restaurant ser e win -A sample of the hen at Punjabi By -An inside look at the kitc Nature

PREVIOUS PAGE: MAIN PICTURE: Punjabi By Nature exteroir at dusk FAR LEFT: Starter platter CENTRE: Interior of restaurant RIGHT: Maharaja Thali (Main Course)

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Service November 2013

make a move to online ordering the ﬁrst wine importer Searsons Wine Merchants is ordering service for in Ireland to launch an online processes orders customers. The online system delivery. Current immediately, ensuring speedy blin, and within two turnaround is next day for Du the country. working days for the rest of rs is very positive, as the Initial feedback from custome cks without running the ﬂexibility helps streamline sto risk of being out of stock.

harles Searson, Managing Director of Searsons is thrilled with response from customers. “Building an on-line ordering system for our customers became a priority for us in 2013. We spent time thinking and researching what customers need from a wine supplier and the top priorities that we identified were flexibility and access,” he said. A further bonus for customers is the ability to order at any time of the day or night. “We see many orders being placed online with us at out-of-office hours and the feedback from customers is that being able to place an order anytime, be it after service on a mid-week night or from a home office is a ground-breaking yet simple concept.” Searsons Wine Merchants is well-known as being a wine importer that brings commerciallyrelevant thinking to the market place. They represent family-owned producers from all over the world. As a family business it enjoys an excellent reputation for close personal relationships with customers. “We’re adamant that on-line will never replace the personal relationships that we enjoy with our customers. Customer service for us is all about knowing our customers, understanding their business challenges and helping them find the very best ways of re-thinking the wine offering to consumers. That’s not going to change” Charles Searson. He goes on to explain that he would much rather use meetings with customers to talk about building business. ‘Rethinking the wine offering” is an initiative aimed at improving wine service and elevating the consumer to the heart of their thinking. The consumer aspect is based on the latest insight from global wine research company, Wine Intelligence: • The consumer wants to be informed of the quality, style and strength of each wine on offer. This includes stating pour sizes. • Consumers should be served and influenced by staff who are knowledgeable and enthusiastic about the wines they recommend. • Strong, profitable consumer relationships are built on offering interesting, well-presented wines appropriate to the occasion. It is clear from the Searsons’ approach, that customer service extends from supplier right through to the end-user, and Searsons move to online ordering is bound to ultimately facilitate high standards in wine service and customer care.

Visit www.searsons.com for more information

f t

Service November 2013

Meet the team! Tanya Livingston | Account Manager Greater Dublin area T: 086 417 7150. E: tanya@searsons.com

Damien Archer-Good | Account Manager Waterford, Cork and Kerry T: 083 006 6123. E: Damien@searsons.com

Lyndsey Clarke | Marketing Support and Customer Service

John Donohoe | Account Manager Greater Dublin area

T: 01 2800 405. E: marketing@searsons. com

T: 083 3000 070. E: johnd@searsons.com

Peter McCabe | Account Manager North Kerry, Limerick, Clare and Galway T: 086 607 9889. E: peter@searsons.com

John Wilson | Buyer T: 01 280 4005. E: buyer@searsons.com

Andrew Oâ&#x20AC;&#x2122;Brien | Sales Manager

Peter Whelan | Account Manager

Miriam Scahill | Marketing

T: 083 410 0111. E: andrew@searsons.com

T: 086 809 6346. E: peterw@searsons.com

T: 01 2800 405 E: marketing@searsons. com

Arabella Page | Account Manager and Customer Service Dublin and Mayo T. 083 0044456 E. arabella@searsons.com

Charles Searson | Managing Director T: 087 819 1122. E: csearson@searsons. com

e e f cof 20

Service November 2013

in dublin

The art of coffee... Who has perfected it? By Amanda Reilly

or themed café´s, n ia is ar P r ei th nce with for ies such as Fra tr n u co er d locals alike go th o an as ts is ed ur n to w o re n re fe´s whe may not be as abundance of ca an s business ha lin Ireland’s café´s ub D ee within your ps. But ff o sh co f o ee ff ce co an g in rt morn the impo Italy with their uld ensure that o sh is h T g. in work xing and even socialising, rela estimated. is never under

Café en Seine, Dawson Street, Dublin 2

Not only is this a delightful café where one can spend an afternoon absorbing their surroundings but it also doubles up as a lively night venue. The architecture of this hotspot is outstanding, bringing to mind periods such as Art Nouveau and Art Deco. It’s spacious with each room bringing to mind a different era..

Third Floor Espresso, Middle Abbey Street, Dublin 1

This café has been awarded the official title of making the best coffee in the city. The baristas have a real passion for their trade and can share with you the history and knowledge of each of their coffee bean varieties.

The Bald Barista, Georges Street, Dublin 2

Located just a short stumble from Grafton Street, this is in an ideal location to go after a spot of shopping. Renowned for being one of the oldest cafés in Dublin, it´s a history lesson and coffee fix all in one.

Metro Café, Chatham Street, Dublin 2

Service November 2013

If watching alternative movies and stumbling upon obscure bands is high on your list of hobbies, then this quaint little café will be right up your alley. The service is easy going giving the place a relaxed, arty vibe.

Coffee 2 Go, Mespil Road. Dublin 4 This is an independent coffee shop, with coffee so rich and luxurious it would turn you off corporate beans for life.

Fixx Coffee, Dawson St, Dublin 2

If your aim is to chill out with a book for the afternoon, then this is your venue. With cozy seats and never ending bookshelves, you can relax here and try out some of their home brewed coffee.

Café Irie, Temple Bar, Dublin 2

Sandwiched on the first floor in between a vintage clothes shop and a tattoo parlour, this café promises to be a colorful experience that will brighten up your day.

Accents Coffee and Tea lounge, St Stephens Street, Dublin 2

This is off the beaten track, however well worth the extra walk for its renowned hot chocolates. It’s a quiet spot and guarantees a friendly smile.

On the block/Jobs

DUBLIN

Unit 5, Excise Walk, IFSC, Dublin 1 Rent Negotiable Restaurant/Bar/Hotel to let | 2,293 sq feet (213 sq. metres)

St Margaret’s Golf and Country Club, St Margaret’s Tyrrelstown, Dublin 15. Price on application Restaurant/Bar/Hotel for sale

The property is located on the west sideof Excise Walk in the heart of the IFSC. Adjoining occupiers include Marks & Spencer Simply Food, AIB, National College of Ireland and The Clarion Hotel.

DUBLIN Ground Floor, Block D, Cherrywood Business Park, Loughlinstown, Co. Dublin. €44,880 yearly Restaurant/Bar/Hotel to let | 2,992 sq. feet (278 sq. metres) Full planning permission for a restaurant/wine bar. Please note that the landlord may be willing to offer an incentive of up to 1 years rent free to an established restaurant operator. This retail unit has full planning permission for “Restaurant Use” and the restaurant entrance is located to the right of Spar/ Insomnia. This Restaurant unit has a curved facade and excellent frontage that overlooks the pedestrian walkway and man made lake and landscaped walkways, which is located in the heart of Cherrywood Business Park.

St Margaret’ s Golf and Country Club was developed in 1991 as a high quality proprietary members club offering a championship length golf course with extensive purpose built clubhouse accommodation on a 71.48 ha. site. St Margaret’ s is located on the north side of Dublin, with excellent access to the city and surrounding area. The property is in close proximity to the M1, M2 and M50 motorways, while Dublin International Airport is 8km distant. Facilities St Margaret’ s Golf and Country Club occupies a site of approximately 177.48 acres (71.48 hectares) and comprises the following: Facilities include: 18 hole 6,907 yard par 73 golf course Floodlit 6 bay covered driving range and 8 outside grass bays 2 putting greens, practice bunker and pitching area Extensive three storey clubhouse Parking for 155 cars Modern greenkeeper’ s buildings

PROPERTY OF THE MONTH Terenure Road, Rathfar, Dublin 6. €38,000 yearly Restaurant/Bar?Hotel to let This is an excellent opportunity to rent a fully fitted restaurant (capable of seating 18 people) / take away premises that is situated in the heart of Rathgar Village. The Manifestino restaurant benefits from steady pedestrian flow and is ideally located close to the intersection of Main Street Rathgar and Terenure Road. There is a large population of residential and commercial occupants in the area therefore making it an excellent opportunity to any potential retailer or food user. The kitchen is fully fitted out to include all the stainless steel appliances and equipment one would expect from a high-end restaurant. All equipment is in perfect working order and will be left in place for the new operator. This restaurant and the opportunity it represents really needs to be viewed in order to be fully appreciated.

Please note that this will be handed over by the landlord in it’s current “shell and core” condition and will require the tenant to carry out a full fit out to include the installation of an ultra violet air cleaning filtration system and connection to water, gas and electricity.

JOBS Banquet Manager required for Lough Eske, Donegal Town, Co. Donegal. The Banquet Manager has the overall responsibility of running the Banquet Department. Make procedural decisions pertaining to the Department and is involved in all areas of staffing, training and problem solving. Responsible for staff understanding of brand standards, philosophy and specific position processes. Ensures that all reports are properly certified and trained in their respective positions, and that all training and certification materials are up-to-date and maintained. Requirements: -Knowledge of the appropriate table settings and serviceware. -Knowledge of all applicable Government health and safety regulations. -Comprehensive knowledge of the English language in order to read event orders and effectively communicate with guests and employees. -Basic mathematical skills. -Ability to operate various food and beverage equipment present at a function. -Ability to set realistic goals and standards. -Ability to work in very fast paced environment with considerable noise and interruptions. -Must be able to change activity frequently.

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Restaurant Supervisor required for The Grand Hotel, Coast Road, Malahide, North County Dublin. The 4* Grand Hotel, Malahide currently requires an experienced Restaurant Supervisor to work between Coast Restaurant and the Palm Court Carvery. Requirements: - Previous restaurant management or supervisory experience gained from a 4* or 5* Hotel property. - The ability to lead and motivate staff - A strong commitment to quality, high standards, service and customer care -Experience carrying out food service training. Full time waiting staff required for Cleaver East, East Essex St, Templebar, Dublin 2. Full time waiting staff are required for Cleaver East, By Oliver Dunne, on East Essex Street, Temple Bar, Dublin 2. Requirements: - Have relevant experience in the food and beverage industry. - Have a passion for the food and beverages. - A high level and standard of customer service. - Friendly outgoing attitude and personality. - Valid working visa. - Fluent English.

JOB OF THE MONTH Experienced Chef de Partie required for Fire Restaurant & Venue @ The Mansion House, Dawson Street, Dublin 2. Experienced Junior Chef De Partie for busy 200 seater Restaurant. -Grill experience an advantage. -Great working hours, -Sundays and Bank Holidays off. -Uniforms provided and good rates of pay.

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For all enquiries call: 01 2405528 or email: des@indublin.ie