Hospitality Review NI Summer 2014 by Stuart Gray

review NI

SUMMER 2014

The VOICE of Northern Ireland's catering, licensing and tourism industry

40-41 The Dashing Devenish: An impressive refurbishment has transformed The Devenish in Finaghy into a stylish bar and restaurant alongside three function suites and a modern gym.

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Licensing law letdown: Social Development Minister Nelson McCausland’s proposals to amend alcohol sales laws in Northern Ireland have been received with disappointment by many in the local hospitality sector.

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Ivory tower: This month’s FloGas restaurant profile is The Ivory on the third floor of the House of Fraser in Belfast’s Victoria Square. Recently updated with a new roof terrace, its menu includes French classics and modern European cuisine.

A Day in the Life: Sarah Shimmons, beer marketing manager at Tennent’s NI, is featured in this month’s profile, highlighting the drinks group’s cutting edge approach to marketing, from new products like Clonmel 1650 to sponsorships such as Tennent’s Vital.

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Sparkling summer: HRNI’s Champagne & Sparkling Wine feature looks at market performance and trends, as well as the latest innovations and marketing activity.

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Star-studded: An impressive turnout of hospitality figures, as well as star turns from Masterchef’s John Torode and thrice IWSC International Winemaker of the Year Neil McGuigan, attended Hospitality Review’s annual Charity BBQ. See pictures inside from the NI Chest Heart & Stroke-fundraiser.

Tee time: Tourism expert Dr Peter Bolan looks at opportunities to attract golf tourists following recent announcements the Irish Open will come to Royal County Down in 2015 and the Lough Erne Resort in 2017, and Royal Portrush is in the running to host the Open Championship.

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news

Hospitality trade let down by proposed changes

Editor’s t n comme

Dark cloud over festive summer

ummer is in full swing and, at the time of writing, the weather glorious. From the jam-packed HRNI Charity BBQ and Rory McIlroy’s win at the Open to events yet to come such as Féile an Phobail and Tenant’s Vital, there’s a definite air of optimism and festivity about the country. Revival continues with a couple of pubs reopening their doors over the last month while a new seafood restaurant, Anchorage, has opened in Holywood and The Devenish in Finaghy has undergone a complete transformation; to name a few projects. As usual, there’s always a ‘but’, however, which this month involves proposals by Social Development Minister Nelson McCausland to change alcohol and entertainment licensing laws. McCausland is offering an additional hour of opening on a dozen occasions (subject to approval specific to each venue) and extension of Easter opening hours on Thursday and Saturday. While welcoming the gesture as at least something, the overall feeling is one of disappointment that the hospitality trade hasn’t been given much to run with. If Northern Ireland is truly aiming to boost its tourist trade to a £1bn industry supporting 50,000 jobs by 2020, it needs to be able to cater to visitors’ hospitality and entertainment needs on par with other European cities. A group of Spanish tourists arriving in Belfast, Enniskillen or Portrush on a Sunday evening and heading out for dinner and a few drinks aren’t going to appreciate being put out onto the street at midnight when the night scene is only kicking off around that time in Madrid or Barcelona.

Alyson Magee

roposals by Social Development Minister Nelson McCausland to amend laws governing the sale of alcohol in Northern Ireland have been greeted with disappointment across the hospitality trade. Following a two-year consultation attracting over 2,500 responses from stakeholders in the drinks industry, health bodies and the general public, the Minister is proposing bars are permitted to apply for permission to sell alcohol until 2am on up to 12 occasions per year and may operate under normal opening hours on the Thursday and Saturday before Easter. However, for many in the bar trade, the proposed changes are marginal and represent little progress towards the level playing field desired to compete with night life and tourism opportunities in England, Wales, the Republic of Ireland and continental Europe. “Whilst we welcome the Minister’s commitment to reforming our antiquated liquor licensing laws, there is still a way to go before the industry here sees true modernisation of the system,” said Colin Neill, chief executive of Pubs of Ulster. “More work also needs to be done to make Northern Ireland more tourist friendly and the fact

that our pubs are still restricted on certain days over Easter weekend, which has become an important holiday weekend in terms of customer demand, means that many pubs will continue to lose out at this time of the year.” The Executive has agreed to the changes, according to a statement released by the Department for Social Development. “Alcohol is not an ordinary commodity and it is clear that excessive alcohol consumption has a negative impact on people’s health, their relationships and on society generally,” said McCausland. “The sale and supply of alcohol has to be regulated in a way that recognises its potential negative impacts and I believe that liquor licensing plays a key role in setting the environment in which alcohol is consumed.” Proposed changes also include: • Restrictions on the advertising of alcohol in supermarkets and off sales premises; • Alignment of the alcohol and entertainment licensing systems to make enforcement of the law on late opening easier for the police; • Formal approval for codes of practice on the responsible sale of alcohol; and • Minor changes to the law affecting private members’ clubs.

Bar trade responds to McCausland proposals Although the changes are a step (if a very small one) in the right direction, they really do not go far enough. Northern Ireland, and in particular Belfast, is losing out. Personally what I have always thought we need is a late night club licence; in that way, bars can operate until 1am or the new 2am on the 12 occasions they are permitted and nightclub venues should be able to operate until at least 4am. This works very well in many other European countries. The safety benefits alone that this would bring would be worth it, as not everyone will be trying to get home at the same time and it will create a vibrant feel around the City Centre in the late evenings. Gerry White, The John Hewitt (Belfast) We actually want modernisation of those archaic licensing laws rather than deregulation. While we do accept it’s something, it’s not enough. Normalising hours on the Thursday and Saturday over Easter is a good result but the other stuff does not go far enough. A lot of people don’t remember that Sunday trading was only reviewed in 1996. It’s come a long way, I suppose, but what we’ve got is probably a little slither of what we should have got and is probably not reflective of the consultation numbers and where we need modernisation. We’ve got to look to the future and see what else will come out of it, and none of this will actually happen until 2016 if it does happen as it is just proposals. Michael Stewart, The Hudson (Belfast) It falls well short of what the trade needs and, with the entertainment licence, it’s going backwards. We have an entertainment licence to 3am and a liquor licence to 1pm so we’ll have to close two hours earlier. All this kicking out at 1am only makes it worse. It’s a backward step and leaves us well short of our European counterparts. We need radical change to be brought up to speed. On a Sunday night, why do we have to close at 12 when, in the Republic, it’s 2am? That stag do on Good Friday that ended up flying back to Liverpool; is this how we welcome tourists? Discover NI but don’t expect to go out. We have one chance to do it and we have to get it right. Jack O’Hare, O’Hare’s (Newcastle)

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributors: John Ferris & Peter Bolan Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer. Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210. Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 / nicoladaly@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Pubs of Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairman: Mark Stewart. The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Mandy Patrick The Institute of Hospitality, NI Branch: 80 Bryansburn Road, Bangor, BT20 3SB. Tel: 07886 594770. www.instituteofhospitalityni.co.uk. Chairperson: Stephen Meldrum. Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster, the NIHF or the Institute of Hospitality.

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Tourism Ireland targets Commonwealth Games audience

ith Northern Ireland sending its largest-ever Commonwealth Games team to Glasgow this month, with 117 athletes competing in 14 sports, Tourism Ireland is aiming to maximise the tourism potential of the Games for Northern Ireland. Tourism Ireland has produced a new online film to highlight Northern Ireland and its ‘extraordinary athletes from an extraordinary place’ to the organisation’s international audience – on YouTube, Facebook, Twitter and on Ireland.com. The two-minute film features some of the competing athletes – including swimmer Sycerika McMahon, boxer Steven Ward and triathletes Emma Sharkey and Harry Speers, describing how Northern Ireland inspires them. The video also stars our golfing heroes and features spectacular aerial footage of the Causeway Coast – including the Carrick-a-rede Rope Bridge,

Golfing tourism opportunities boosted by McIlroy win

olywood native Rory McIlroy’s recent victory in the Open, becoming the first European and one of only three golfers alongside Jack Nicklaus and Tiger Woods to win three majors by the age of 25, is expected to further enhance Northern Ireland’s prospects as a destination for golf tourists. The win follows last month’s announcement that Royal Portrush Golf Club has been invited to join the rota to host the Open Championship, and may be in the running to host the 2019 event. Northern Ireland Tourist Board Chairman Howard Hastings OBE greeted the news as “a huge deal for our tourism industry.” “The arrival of the Open will further consolidate Northern Ireland’s reputation as the home of outstanding events and further boost efforts to grow domestic and overnight visitor numbers and spend,” he said. “We expect an economic return of up to £70m, with about 90 million people viewing the event around the world”. “The Open’s return to Northern Ireland will play a key role in realising our ambitious plans to grow tourism here to a £1bn industry and I am delighted that the Northern Ireland Tourist Board has played a role in attracting the event, and will play a key role in the years ahead in ensuring its success.” See p49 for more on the potential of local golf tourism.

Dunluce Castle and the Giant’s Causeway – the Sperrins, as well as the Belfast skyline – giving people a flavour of what to expect on a short break or holiday here and encouraging prospective travellers everywhere to put Northern Ireland on their ‘wish-list’. “The proximity of this summer’s Commonwealth Games in Glasgow presents a unique opportunity to showcase Northern Ireland – to the visiting athletes, visitors and the significant number of international media attending the Games,” said Vanessa Markey, head of Great Britain at Tourism Ireland. “We have put in place an extensive programme of activity, to maximise this opportunity for Northern Ireland, in advance of and during the Games.” As well as the online film, Tourism Ireland’s busy programme of promotions to leverage the Commonwealth Games for Northern Ireland also includes a specially-created Tourism Ireland ad on Glasgow’s public transport system with the tagline

‘Northern Ireland is right on your doorstep’ featuring spectacular images of Titanic Belfast, the Carrick-arede Rope Bridge, the Giant’s Causeway and the Dark Hedges near Ballymoney; a similar ad will also appear in the souvenir programme guide for the Games. Further, a Northern Ireland feature appeared in The Telegraph on the opening day of the Games, a series of advertorials will also appear in The Herald Scotland, and promotions to win a holiday in Northern Ireland will appear in the Sunday Express and The Press and Journal newspapers. PR and social media will also be used to highlight Northern Ireland’s proximity to Scotland, while Tourism Ireland will have a presence, with VisitBritain, in the Commonwealth Games media centre. More than 4,500 athletes and 2,000 officials from 71 nations and territories were expected in Glasgow for the Commonwealth Games.

Hastings Hotels recognises longserving Culloden employees

astings Hotels has paid tribute to 18 employees who between them have clocked up 367 years of service at the 5* Culloden Estate & Spa. To acknowledge this achievement, Hastings Hotels Chairman Sir William Hastings hosted an event to celebrate the employees. “The Culloden Estate & Spa is Northern Ireland’s most prestigious hotel and it would not have the reputation it does today without the hard work and dedication of its staff,” he said. “I am Pictured with Sir William Hastings are from left extremely proud to acknowledge some of (back row) Lauren Hodson, Joanne Dixon, Simon McCartney, Mark McMahon, Lynda Whyte, Karen the hotel’s longest serving staff members Orr, (front row) Seamus Murphy, Paul McKnight and who between the 18 of them have an Philip Drennan. astounding 366 years employment at the Culloden. “This includes 38 years for Philip Drennan, the Conference & Banqueting Manager who oversees all the events and weddings, 36 years for Executive Head Chef Paul McKnight and 35 years for Bars Manager Seamus Murphy. “I would like to thank each and every one of the 18 employees for all their years of hard work and commitment to the Culloden. It can be quite typical in Northern Ireland’s hospitality industry for people to move between outlets and not stay in the one place for such a great length of time, so it is fantastic to see our employees are bucking this trend and dedicating their services to the hotel and its guests.” Longest serving employee, Philip Drennan said: “It has been an absolute pleasure to dedicate most of my working life to the Culloden and its guests. I know I speak on behalf of all of the 18 employees being recognised by saying that our long service has been made possible due to the fantastic working ethos of Hastings Hotels. As a group, it supports all of its employees offering excellent training and opportunities which in turn motivates staff to do the best job possible. And by creating such a pleasant working environment it is no surprise we have so many long serving employees.”

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Tennent’s NI launches new Clonmel 1650 lager

ennent’s NI recently launched the latest addition to its product portfolio, a new lager brewed in Clonmel by the team behind Magners Irish Cider. Named in honour of Magners’ hometown, Clonmel 1650 is a fresh new Pilsner-style lager, developed with modern consumers in mind. At 4.3% ABV, the no-nonsense lager is well-balanced, medium-bodied and delivers the key attributes expected from a Pilsner, but with a memorable taste which hovers between ‘slightly fruity’, ‘estery’ and ‘subtly hoppy’. And that uniquely characterful taste is what’s set to make this latest launch a best seller, according to Sarah Shimmons, beer marketing manager for Tennent’s NI. Launching the new product to the great and the good of Northern Ireland’s hospitality industry at an informal Pictured at the launch of Clonmel reception at The Dirty Onion in Belfast, she said: “This is the 1650 are Sarah Shimmons and latest in an impressive line up of well-considered innovation Brian Beattie from Tennent’s NI. from Tennent’s NI and we believe that Clonmel 1650 has the capacity to make a huge impact in the sector. It comes with an exceptional pedigree and offers lager consumers a unique taste of local heritage. “The new product has all the quality and taste attributes which would be expected from the people credited with the reinvigoration of the cider market with Magners. This is the perfect time for the muchanticipated launch of Clonmel 1650 and the response from the trade and consumers has already been overwhelmingly enthusiastic. “We know we have a fabulous new product on offer and it’s one we’re really getting behind with a full complement of support activity spanning outdoor and digital advertising, bar staff incentives, sampling and rate of sale promotions. Clonmel 1650 will be served in a distinctively branded, nucleated glass that stands tall and proud and is designed to keep the contents looking and tasting good right down to that last golden drop.” Clonmel 1650 was launched with barbeque, music and an early taste of the sociability which the product inspires. The event provided the perfect opportunity to introduce members of the licensed trade to the qualities and origins of a product that is set to become a familiar sight (and taste) in pubs and clubs as it starts its roll out across Northern Ireland.

Overseas visitors spend more in Northern Ireland

isitors from outside the island of Ireland are coming to Northern Ireland in greater numbers and spending more when they do, although overnight trips and expenditure by locals and visitors from the Republic of Ireland have declined over the past year. The Northern Ireland Statistics & Research Agency (NISRA) published its Tourism Statistics Bulletin for the 12 months period to March 2014 and the first quarter (January to March) of 2014 in mid July. The estimated number of overnight trips to Northern Ireland by all visitors (NI residents and non residents) in the period April 2013 to March 2014 decreased by 1%, compared to the same period in the previous year. Tourist expenditure during these overnight trips increased over the same period by 4% when compared to 2012-13. The decline in visitor numbers (-1%) was due to a fall in the number of NI residents (-3%) and RoI visitors (-18%) taking overnight trips within NI. There was an associated fall in expenditure by NI residents of £15m and a fall in RoI visitors spend of £7m over the same period. However, the estimated number of overnight

visitors from outside NI (GB, Overseas and RoI visitors) increased by 1% to 2.06 million in the 12 months to March 2014, compared with the same period in the previous year. The expenditure associated with these external trips increased by 9% over the same period. The number of overnight trips to NI (NI residents and non residents) for the first three months of 2014 (January-March) shows a 2% increase (to 0.9 million) on the same period in the previous year. Expenditure for these trips increased by 10%. When visits by NI residents are excluded, the estimated number of visitor trips decreased by 8% but expenditure associated with these trips increased by 8% in the first three months of 2014. The decrease in external visitors in January to March 2014, relative to the same period in 2013, was influenced by a fall in RoI visitors (-43%) but rises in both GB (+2%) and overseas (+11%) visitors. The bulletin includes official statistics from a number of NISRA sources as well as estimates supplied by organisations in the Republic of Ireland to provide an overall assessment of tourism activity in Northern Ireland. The Tourism Statistics Bulletin can be accessed via www.detini.gov.uk/deti-statsindex/tourism-statistics.htm.

chef profile

Chef Profile John Ferris speaks to Colin Dalley, head chef at Shiro

e’re sitting in the Asian-inspired Shiro just before the lunchtime rush kicks in. The bar, restaurant and ‘late lounge’, which opened in early June, is part one of a three-phase plan to breath fresh life into the area. Inside it’s all creams, browns and mellow yellow lighting. It’s the epitome of what I’ve always imagined a late lounge would look like. Sitting with me is Colin Dalley, who takes charge of the kitchen at Shiro. The food takes its lead from the venue’s theme with an Asian-inspired menu. “Just the idea of it,” said Dalley, “the Asian fusion thing – I’ve no great background in Asian food but my wife is Chinese and we’ve been together for about 13 years, so it really interested me. “We went to Hong Kong for three or four weeks every year. She’s a pretty good cook so she gets tortured by me. “Everyone’s been doing fusion for a long time but we try to use some ingredients that people wouldn’t normally find on menus here.” It’s been more than two decades since Dalley first got into the hospitality industry, doing so by accident as a teenager. “It was by accident really; I had my heart set on being a joiner when I was at school and then I had to get a job for a holiday I wanted to go on with the school to get spending money. “I started working – doing dishes in Balloo House when I was about 13 and I just fell into cooking that way. Later on I covered sending out desserts and covering the pastry chef and it just went from there. That would have been about 20 years ago now. “At home I didn’t even think about where the food came from when I was younger. I never had any notion. “I liked it for the creativity side. I

like working with my hands and when I was washing the dishes in Balloo the pastry section was beside us and back then they had a full-time pastry chef. I got to watch what she was doing.” One day a chef walked out and the pastry chef had to jump in to his section, and Dalley got his first real glimpse into the industry, having to send out desserts. “Michael Mooney came down afterwards and said I’d done a good job and said they’d bring me on as a chef and put me through the NVQ. “I liked the buzz, the creativity more than the food at the start but over time I got to appreciate it. In Balloo House back then you had Andy Rea and Simon Toye had all worked there so you got to know people and when I decided to move up to Belfast, it made it a bit easier.” He moved to Belfast and worked for a short time in the Lansdowne before moving to Ink at Four Winds. “I worked there for about three years and then I went to Bourbon. “It had just opened, it was flat out busy – 300 people on a Friday and Saturday night. It was really, really good – a good learning experience. They were all top chefs in there. “After Bourbon I went to Cayenne for a few months and then the Pothouse whenever it opened. After about six months I got the head chef job in there and I’ve been working on and off with Mark Beirne for a lot of years since then.” After time at the House Bar and the Lonely Poet, an accident that saw him and a motorbike come off second best to a car saw him out of action for a while. “I was speaking to Mark and told him what happened and he told me about this place [Shiro] and that was that. “We’ve got really good feedback so far. It’s been going well; 99% has

been positive. I’ve been through a few openings now and I think with this one, some people have been overly critical of things. It’s all part of the phases of development here. “The idea is that it’ll complement the area because there are some very good restaurants in the area. We do good food that’s different than most restaurants around here so it’s not directly against them but then we’re

offering somewhere else for people to go after you leave a restaurant in that area. “When you come out of dinner in Deane’s, where do you go? You have to head towards the Cathedral Quarter to have a drink or a late lounge. I think we should complement the area well. It’s exciting and we’ll hopefully build on it through the next phase or two.”

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The Ivory Restaurant & Bar A new roof terrace is the latest update to the popular venue on the third floor of the House of Fraser in Belfast’s Victoria Square, says General Manager Fisnik Ujkaj. From left, Fisnik Ujkaj, co-owner and general manager of The Ivory, is pictured with his fellow co-owners Brian Stockman and Adam Stockman.

Tell us about the space you have. We have been operating since 2009 as The Ivory and, in the last three years, have refurbished the space twice with the initial stage putting in booths and replacing some of the black seating with coloured seats while adding an

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additional 20 seats to the restaurant. A round booth area at the back of the restaurant gives a New York feel and offers privacy but, at the same time, you can see what’s going on. Adding the roof terrace (with decor by local interior designer Raymond

Kelly) was the next step and a third stage is perhaps yet to come in the not-so-distant future. The restaurant is so big it facilitates the division into separate spaces. The balcony affords a lot more comfortable seating, and some high

tables for different dimensions. We decided to add the new Ivory Terrace as our existing balcony was so popular, particularly on a nice day, and we were lucky to have the available space for the new extension, so we did it. The terrace is a separate space from the balcony

and, if someone wants privacy, we can facilitate that on either one of the two outdoor spaces now. We have been offering barbecue packages on the balcony for a few years now, and they are particularly suitable for corporate events with a more relaxed feel. We also have a Heineken bar on the balcony, where you can pour your own beer. The terrace has added another factor to The Ivory and the work was completed in good time for a big wine dinner event we were hosting with Hollywood star Sam Neill and, indeed in good time for summer. It’s very well sheltered and has that New York feel to it; a little bit exclusive. Adding the wall of glass separating the restaurant from the terrace has opened up and brightened the restaurant and you can sit at the window and look out. The new Terrace has a lovely glass feature which lights up at night and the colours can be adjusted to fit with any colour themes required, a small but impressive detail; particularly important to companies wanting to have their signature colour dominating when entertaining their guests here. The outdoor spaces are well heated and blankets are provided for those seeking extra cosiness and warmth. What feel are you aiming for? Where we’re located, in central Belfast, is all things hip, trendy and fashionable. Our aim is to provide good quality food, service and atmosphere in relaxed surroundings, and to make our guests feel they’re somewhere nice and away from the hustle and bustle of the city below. The restaurant is classy, it’s comfortable and we went with something a bit more vibrant with the recent refurbishment and hope it will stand the test of time. Tell us about your menu. Our chef Kieron Donnelly’s inspiration is French classics and modern European cuisine although he does sometimes play around with a little Asian fusion as well.

What do you do to improve and drive your menu? We always aim to offer quality products at a good price and in fact our motto is ‘affordable luxury’. We do market research among our competitors, and stay in line. We want to make sure customers are happy and have offers now and then, as well as a pre-theatre menu which is available Monday to Saturday. What is your food sourcing policy? We always try to use as much local produce as we can, and the menu is updated every three months. The North Down Group supplies all our vegetables; they grow a lot of their own and have a plot of land that is ‘our garden’ growing produce for The Ivory. All our meats are locally sourced from the surrounding regions of Northern Ireland, and we also offer Kettyle beef. Our shellfish is sourced from Strangford Lough and our pork from Fermanagh; just to name a few. Kieron works really closely with suppliers, and will go out with them and try new products and even get involved in the picking of produce. We quite often do tastings to ensure we’re sourcing the best quality. We also look at customer feedback and, if something’s not right, we’d want to fix it. Who are your customers? Generally, our demographic is over 25 up to 55 but it’s hard to pinpoint as it varies a lot during the day between professionals coming in for their lunch break, shoppers and families. We’re very family-friendly and also offer privacy. The balcony attracts a lot of people; be it a business lunch or a leisurely get together. A lot of corporate customers such as law firms would use us for their lunchtime briefings. How do you make your restaurant stand out from competitors? We do things our way and like to offer

friendly service; people can use us for special occasions or for any occasion. We’re very diverse in that we operate as a restaurant offering quality produce and exceptional service but we also host various events - such as wedding receptions, private business gatherings, barbecues and cocktail master classes - so that makes us a bit different. We have the largest al fresco area in Belfast, which gives us a bit of an edge. Every Saturday, we have live entertainment, either swing bands or acoustic guitarists, and every Sunday afternoon, we have acoustic guitarists. Sundays are steady, which is good, but we thought we’d add some more value to that with two- and three-course packages and kids eating free. There’s always a roast available on Sundays and other daily specials will make an appearance too. Drinks sales in The Ivory are predominately wine but cocktail sales increased by 200% last year, and we are launching a new cocktail menu. We have a strong bar team which is very passionate about cocktails, and always looking out for new products. We’re very excited about the summer and letting all our guests see

what we have in store for them. Have you faced any particular challenges to date? Like any other industry, trying to keep yourself fresh and your product current and working hard at doing what you do best. It would be great to have support from the licensing bodies to bring us into line with the rest of the UK. Belfast could be an ideal destination but, as it is now, it’s a shame as the night has to be cut short for visitors. I definitely think we could do so much more business, with longer opening hours. How has trade been this year? We saw a slight dip around February/ March but it’s been increasing really well. This is probably the busiest summer we have had since opening and looking at the diary ahead, it looks like it’s going to continue. Address: 3rd Floor House Of Fraser, Belfast Email: info@theivorybelfast.com Facebook: facebook.com/ TheIvoryBelfast

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food news

Belfast Restaurant Week set for October 4-11

ocal cuisine is to be showcased at the third annual Belfast Restaurant Week, a highlight of Belfast’s foodie calendar, which will be held over October 4-11. The event is funded by Belfast City Council and supported by Visit Belfast, NITB and the Northern Ireland Regional Food Programme, administered by the Department of Agriculture and Rural Development and Belfast Food Network. Kicking off on Saturday, October 4 with Taste and Dine at City Hall featuring pop up restaurants, chef demos and foodie fun over two days, the week will feature a programme of celebratory events, specially-designed menus and offers, as well as food-focused events; all championing the city’s vibrant restaurant scene. “Food Tourism is crucial for the success of Belfast and we want to build on the support we have provided over two very successful years and make Belfast Restaurant Week 2014 even bigger and better this year,” said Nichola Mallon, Lord Mayor of Belfast. “Belfast’s restaurant scene has much to be proud of and boasts some of the most talented, driven and enthusiastic chefs and food heroes, so this initiative is an ideal opportunity for local restaurants right across the city to get involved in a week-long festival which will promote eating out in the city and encourage diners from near and far to enjoy the variety of great food options that Belfast has on offer.”

Centre, Lord Mayor of Belfast Nichola Mallon, Anne McMullan of Visit Belfast and chef Niall McKenna launch Belfast Restaurant Week.

Meadowland Professional offers butter alternative

he best quality and most genuine alternative to butter ever to hit the market is causing a huge stir among chefs and restaurateurs, according to Unilever Food Solutions. Newly-launched spread Meadowland Professional 250g, noted for its creamy buttery flavour and high quality, has a recommended

retail price approximately 30% cheaper than butter and could represent considerable savings for kitchens, without compromising on quality or taste. Some 72% of chefs surveyed agreed that Meadowland Professional 250g performed the same as or better than their usual butter. Meadowland Professional 250g can be used in the same ways as

butter - cooking, baking and fryingand is fast becoming known for being the first spread to challenge the longheld belief among discerning chefs that there is no replacement for butter. Business Development Chef at Unilever Food Solutions, Mark McCarthy, said: “Meadowland Professional 250g has received an extremely positive reception in terms of its taste and quality. We are well

aware that over the years other spreads have been marketed as substitutes to butter, but we believe Meadowland Professional 250g is the first to genuinely rival it in taste and quality. The fact that 72% of chefs surveyed agreed with us is testament to that.” Free samples are available to chefs through the Unilever Food Solutions website.

Sodexo, one of Northern Ireland’s largest food and facilities management providers which manages on-site restaurants, recently raised over £2,000 for NI Hospice by abseiling from the Obel Tower in Belfast. Pictured are, from left, Danny Cullen, Jim Lynas, Owen Roddy, Nicola Thompson, Chris Childs, Lynsey Whelan, Anne Magill, Sean Guthrie, Laura Magill, Suzanne Pollock, Laura Magowan and Brian Hanrahan.

New menu checking service offered to schools

he Children’s Food Trust has launched a new service to help schools guarantee their menus meet the new school food standards recently announced. The Children’s Food Trust’s Menu Checking service gives schools and caterers an easy way to make sure their menus are compliant with the new legal requirements that come into force next year. From January 2015, all local authority-maintained schools and academies and free schools set up before 2010 and created from June 2014 onwards must meet the new food-based standards. “Our menu checking service is designed to help caterers and cooks ensure they are meeting the new school food standards,” said Claire Wall, senior nutritionist at the Children’s Food Trust. “Whether you are developing one or multiple menus,

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it can take a lot of time and effort to make certain your menus come up to scratch. “Our menu checking service will give schools confidence they are compliant with the standards and that their food provides the energy and nutrients children and young people need to do well. “Through the service, our expert nutritionists will help reassure schools that they are meeting their legal obligations to provide healthy food to children in their care. Our team will check your menus, using their years of experience working with schools and early years settings, and recommend improvements and to support schools in offering the best service possible.” For more information about the Children’s Food Trust’s menu checking service please email info@childrensfoodtrust.org.uk or call 0114 299 6901.

food news

Russians tuck in to tourism hero’s Tomahawk dish

iall McKenna of James Street South serves up an extra large steak to Russian TV crew with Aileen O’Neill from the Northern Ireland Tourist Board. Northern Ireland Tourism Hero Niall McKenna served up a giant barbequed steak to a Russian TV presenter at Belfast’s St George’s Market last month. The James Street South chef’s Tomahawk steak dish hit the right spot with Viktor Goncharenko, who was in Northern Ireland filming with a five-strong crew for Yaz v Food, an extreme cooking show. The trip was hosted by the Northern Ireland Tourist Board as part of a Visit Britain initiative. The crew set up in the famous Belfast market and the

Russian presenter took on the man v food challenge of scoffing the Tomahawk steak, which weighs in at a whopping 2lb 8oz – more than five times heavier than the average cut. “BRIC countries which include Brazil, Russia, India and China are becoming increasingly important for overseas tourism, and NITB was delighted to host this Russian crew in Belfast,” said Aileen O’Neill, media visits coordinator at NITB. “Visits like this are essential as they help not only to highlight our talented chefs and fantastic local produce, but also what’s on offer in Northern Ireland for potential holidaymakers.”

Niall McKenna of James Street South serves up an extra large steak to Russian TV crew with Aileen O’Neill from the Northern Ireland Tourist Board.

MenuPages launches NI premium dining out guide

Pictured are, from left, Philip Tasker, business development manager and Orla McDonagh, group marketing manager of Menupages.co.uk with James Neilly, head chef at The Potted Hen.

enuPages.co.uk has launched a premium dining out guide in Northern Ireland. Aimed at supporting the local hospitality sector and driving sales, the online booking mechanism is designed to offer diners the ability to search an entire database of eateries across Northern Ireland, book their tables, review their experience and earn money-off vouchers. MenuPages.co.uk is the next stage for MenuPages.ie which is established as a dining guide in the Republic of Ireland with over 700,000 unique users using the site each month. “From a business point of view, we are delighted to be able to branch into Northern Ireland and create extra business for the restaurant owners who are listed on our site,” said Orla Mc Donagh, marketing manager of MenuPages.

“By having a profile on MenuPages.co.uk, more people will be able to see your restaurant and your offering. It’s like having an online shop window for everyone to see how fabulous your restaurant or Gastropub is.” Restaurants already listed in Belfast by MenuPages include Coco Belfast, James Street South, The Potted Hen, Beatrice Kennedy, Malmaison, Bengal Brasserie, Madison’s Hotel and Victoria’s. “We are delighted to have joined up to MenuPages.co.uk with their new launch in Northern Ireland and due to its success in the ROI market we are looking forward to a great working relationship,” said Geoff Kemp of James Street South. “With the expansion of our group, The Bar + Grill, Hadskis and the imminent refurbishment of James Street South Restaurant in conjunction with the launch of our Chef Apprenticeship Programme; we relish the opportunity to be part of the MenuPages community.”

Emirates Celebrity Chef gets a taste of Northern Ireland

V chef, food stylist and celebrity judge on Foodshala, a top TV food reality show in the Middle East, recently visited Belfast on a culinary trip hosted by the Northern Ireland Tourist Board. Alexio Pasquali from the United Arab Emirates was accompanied by his journalist wife Karen Pasquali Jones from the Friday magazine, one of UAE’s leading lifestyle publications aimed at expatriates and nationals. NITB devised the itinerary to showcase some of Belfast’s finest food outlets including St George’s Market, Sawyers and Cocoture, led by Belfast Food Tour guide Caroline Wilson. Also on hand was NITB Media Visits Coordinator Aileen O’Neill, who joined the couple at Coppi Restaurant in

Belfast’s Cathedral Quarter where they sampled an array of Italian and Mediterranean cuisine and got a feel for the city. “The Middle East is a fast growing market and is becoming increasingly important for overseas tourism,” said O’Neill. “I was delighted to welcome the couple to Belfast and introduce them to quality, local fare. “Visits like this are essential as they help not only to highlight our fantastic produce, but also are a great platform to present the best of what Belfast and Northern Ireland has to offer. “The majority of our overseas visitors come from core tourism markets such as Great Britain, North America and mainland Europe, and while this will continue it is important that we look to the longer-term opportunities presented by countries such as the UAE.”

Pictured at Coppi restaurant in Belfast are, from left, Caroline Wilson, Belfast tour guide; Karen Pasquali Jones; Aileen O’Neill, NITB media visits co-ordinator; and celebrity chef Alexio Pasquali.

Chef movie expected to boost start-up catering launches

ew blockbuster movie Chef starring Jon Favreau and Scarlett Johansson is expected to trigger an increase in the number of start-up catering businesses, says The Nationwide Caterers Association (NCASS). NCASS is already reporting an above average number of start-up businesses this year, with the highest number of new food truck vendors in five years and expect the film, which offers a fun and outgoing insight into the industry, to push these numbers even higher. “The independent catering industry is a great outlet for people with a

passion for food that are looking to be their own boss and work their own hours,” said Mark Laurie, director of NCASS. “We saw several hundred new businesses start-up through the recession as redundancies and unemployment triggered a turn to self-employment, but since coming out of the recession these numbers have exploded. “We’ve seen the highest number of new independent catering outlets in over five years – about 15% higher - and we feel this film, which is a light-hearted but accurate insight into food trucks, will simply serve to fuel the fires. Those already thinking about it may get the push they need and we’re expecting to see even more new

businesses in the coming months.” The film, which focuses on a chef who dreams of creating and inspiring others with his own recipes, gives a light-hearted insight into the American industry. The lead character can only achieve his dreams by setting up his own independent catering business in a rusty truck, with his best friend and son. In the UK, many new restaurants and chains have been established as a direct result of their success as mobile outlets in recent years, with brands such as Meat Liquor and Eat Wild now running successful high-street outlets after establishing demand as food truck vendors.

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food news - awards

James Street South named Readers’ Restaurant of the Year

From left, James Street South head chef David Gillmore is pictured with chef and owner Niall McKenna.

ames Street South has been crowned as the Readers’ Restaurant of the Year for Northern Ireland by the Waitrose Good Food Guide 2015. This year, more than 30,000 members of the public submitted nominations for their favourite restaurants. The Good Food Guide verifies all the nominations before picking 10 regional winners representing some of the best local dining experiences to be had around the country. To qualify for the awards, aimed at championing neighbourhood eateries, restaurants need to be independently run and offer regional or local produce where possible.

“This hugely-important award win couldn’t come at a better time for us,” said Niall McKenna, chef and owner of James Street South. “We are about to execute a series of exciting new plans and investments over the next few months, which will see us unveil a brand new look for the restaurant and kitchen. “We’re also about to take on eight new apprentices in our kitchen in association with Belfast Metropolitan College. We’re thrilled that customers have taken time to vote us ‘Best Restaurant in Northern Ireland’ and we’re so pleased that our focus on quality, innovative cooking, locallysourced produce, great staff and a warm ambiance have made such an impression.”

Elizabeth Carter, consultant editor of the Good Food Guide, said: “Ten-yearold James Street South woos Belfast diners with French-inspired technique, fabulous flavours and fine produce and is quite simply one of Belfast’s best restaurants. It’s complemented by first-rate staff, a stylish dining room that revels in its relaxed atmosphere – what’s not to love?’ Once again Niall McKenna and his team deserve the award of the Good Food Guide Readers’ Restaurant of the Year for Northern Ireland.” Each winning restaurant will feature in the 2015 edition of the guide, which will be published in September 2014. The winner of the overall award will be picked by the editors of the Good Food Guide and will be announced on September 1.

Old Schoolhouse Inn to open Great Carvery finalists to new fine dining restaurant be announced August 11

he Old Schoolhouse Inn in Comber, run by 27-yearold chef Will Brown, has won the prestigious ‘Grub Club Restaurant of The Year 2013/14 Award’. Established over 30 years ago, the Grub Club is an exclusive NIbased private dining club, which judges eateries by calibre, integrity and innovation of their entire food, beverage and service offering. Past winners have included Deane’s, Shanks and Roscoff. The award win comes at an exciting time for the Old Schoolhouse Inn, as Brown has confirmed plans for a new ‘fine dining’ restaurant on site, which is set to open in the spring. The 30-seater restaurant, which will be known as Will Brown at The Schoolhouse, will introduce a whole new food offering, with dishes, fine wines and cheeses served at the high standard the restaurant is currently well known for. Named The Schoolhouse Bistro, it will continue to serve local classic dishes as well as the popular five-course tasting menu. Plans also include a new kitchen and a polytunnel, where the majority of

fresh ingredients will be grown. “Winning the ‘Grub Club Restaurant of The Year’ Award is a real honour – I am incredibly proud of what we have achieved at The Old Schoolhouse Inn and am delighted that the hard work we put into our food is being recognised,” said Brown. “Off the back of this award, there’s no better time for us to announce the launch of our new fine dining restaurant – Will Brown at The Schoolhouse - which will open in March. “The new fine dining restaurant will give us the opportunity to show what we are really capable of in terms of technicality and flair, which should appeal to both our current customers and hopefully some new ones too. “At The Schoolhouse Bistro we will be serving an even wider range of great dishes but at local prices - from burgers and salads through to favourites like Strangford lough mussels and beef bourguignon. The Bistro signature dish is one that I hope everyone will want to try - a lobster hotdog.”

ugby star Tommy Bowe is ambassador for Great Carvery of the Year. With the public vote now closed, a shortlist has been compiled for the Great Carvery of the Year 2014 competition and finalists will be named next month following mystery shopper visits. From West Cork to the Giant’s Causeway, and from Tallaght to Salthill, the Great Carvery of the Year 2014 shortlist includes some of Ireland’s best loved hotels and pubs from around the country.

A team of mystery shoppers are now visiting venues in Dublin, Meath, Carlow, Monaghan, Cavan, Donegal, Fermanagh, Antrim and Derry, Wexford, Limerick, Cork, Waterford, Kerry, Mayo, Sligo, Galway and Leitrim, to whittle the list down to the top three pub and hotel finalists from each province. This year also sees the addition of a new category to find Ireland’s best one-day-only carvery. This category will search for the venue that serves the best carvery only one-day-a-week and will run alongside the established Great Carvery Public House of the Year

named best restaurant for third year Shu

Will Brown

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and Great Carvery Hotel of the Year categories. “The public has chosen some very strong venues this year,” said head judge Mark McCarthy of Unilever Food Solutions. “It’s going to be a real challenge for our mystery shopping team to narrow it down to a select group of finalists. “I believe that a great carvery meal is about much more than just the quality of the food served. It’s about atmosphere, value and exceptional customer service and attention and that’s what the Great Carvery of the Year competition is all about, finding the best in class from a nationwide pool of immensely talented chefs and operators.” Rugby ace Tommy Bowe is back again this year as competition ambassador. The finalists will be announced on August 11, when they will be invited to attend a grand final in Dublin in September. The overall winning venues will each receive PR to the value of €2,500 and marketing support valued at €2,000 for each venue. The winners’ prize also includes a specially-commissioned wall plaque to remind customers that they are about to sit down and enjoy the best carvery in Ireland. Local short-listed venues include: Hotel of the Year - Kellyhevlin Hotel, Enniskillen; Pub of the Year - The Golf Inn, Newry; and One-Day-Only Causeway Hotel, Antrim, Castleview Mews/Clarion Hotel, Carrickfergus and Martha’s Vineyard, Derry.

hu on Belfast’s Lisburn Road has been named Best Restaurant in Northern Ireland at the 2014 National Restaurant Awards for a third year. Ranked 76th in the UK overall, Shu gained 10 places on its 2013 position in the Top 100, judged by 150 experts in the National Restaurant Awards Academy.

drinks news

Expert mixologist joins Anzac James Keenan

allycastle-based Anzac Wines & Spirits is delighted to introduce expert mixologist James Keenan, the latest member to join their expanding sales team. In April, Anzac Wines & Spirits welcomed the spirits connoisseur into a business development manager role and already he has had a massive impact on trade with various bespoke engagements which have included some specialist tasting events. James has been in the trade for almost 31 years, starting back when he was just 14 years of age when he worked as a glass collector in a cocktail bar and restaurant, Le Aperitif, in the small town of Stranraer in Scotland. This was to be the launch pad for James’ love of mixology and, under the close guidance of Massimo Lisi, he entered his first cocktail competition at the tender age of 18, achieving the third place accolade across the whole of Scotland; and so James’ love of the drinks game had begun. James moved onwards and upwards from there and became bar manager at the Turnberry Resort Hotel on the West coast of Scotland. James’ knowledge of the drinks industry is wide and varied and he has gained experience from the many different settings that he has worked in over the years. He joined Sealink, which later became Stena Line, and worked as a bar senior trainer, continuing to gain experience in management. James made the move to Northern Ireland in 1997 where his journey through the bar trade began here, stepping into management and moving through nightclub and bar and restaurant management. Throughout these years, James kept his interest in mixology and spirits training and this led him to working in a consulting capacity with Diageo. He started his own drinks consultancy and mixology business in 2010 and now, with his abundance of experience, James has

joined the team at Anzac as a brand ambassador to some of their key products. The Chase Vodka & Liqueur range, in particular, are key to James coming on board with Anzac; these products along with the Glendalough Irish Poitin range are new and exciting brands that have recently emerged via the North Coast drinks wholesaler. “Chase Potato Vodka recently topped the best vodka poll with Off License News and so it is important that the industry is knowledgeable of such attributes,” said James. “It is also surprising and disappointing sometimes that there is a lack of awareness and understanding of the products being served over the bar; it’s what gives us the incentive to go out and educate people about the drinks they are pouring.” James has already been busy hosting tasting evenings and promoting the Chase and Glendalough brands from Anzac with his added expertise, throughout the Province. Recently James headlined an event in conjunction with Instil drinks, the company behind Crystal Head vodka and the Plantation Rum range, and has sparked great interest in some of these exclusive brands from the Anzac portfolio with plenty more to come. Garry Connolly, managing director of Anzac Wines & Spirits, said: “He has been a brilliant addition to the great team we have at Anzac. We can exclusively offer tailormade cocktail menus and serving suggestions; some of the creations are just genius, and we can use training and tasting events to educate the trade personnel in delivering that little bit extra that we all come to expect these days.” For more information on any of the Anzac Wines & Spirits brands contact 028 207 61141 or email sales@ anzacwholesale.com. Find Us on Facebook and Twitter.

Tennent’s NI secures five-year contract with Hastings Hotels

ennent’s NI has won a five-year contract to supply draught beers and ciders to Hastings Hotels, including Magners, Tennent’s, Heverlee and Caledonia across the group’s six hotels in Northern Ireland. A number of leading European premium and speciality lagers will also be available to complement the respective needs of each hotel. “We are very proud to have worked closely with the prestigious Hastings Hotels Group for some years and delighted to have won this new five-year contract to extend that mutually successful relationship,” said Jeff Tosh, head of NI on trade at Tennent’s NI. “Like Tennent’s NI, Hastings Hotels believes in delivering world class products and services while remaining true to and proud of their local roots.

“We also share Hastings Hotels’ celebrated commitment to using the best of local produce where possible; indeed that’s why around 64% of the apples used to make Magners originate from our wonderful local orchards in and around Armagh, Moy and Portadown. Innovation is also of central importance and the six superb hotels within the Hastings Group provide us with perfect premium platforms from which to showcase our latest brand innovations, notably Heverlee which is already proving a runaway success with consumers.” Howard Hastings, managing director of the Hastings Hotels Group, said: “The connection between our companies stretches back to the time of The Ulster Brewery when my father, and Hastings Hotels Chairman, Sir William Hastings was a director and shareholder. Since those days, we have enjoyed a long and mutually beneficial relationship based on a shared commitment to quality and service.”

Pictured at The Culloden toasting the new five-year contract are Howard Hastings, managing director of the Hastings Hotels Group and Jeff Tosh, head of NI on-trade at Tennent’s NI, served by Taylor Reid.

Gloworm set to fire-up summer cocktail menus

lluminating the premium mixer category since launching in January, Gloworm encourages consumers to try more interesting flavours while allowing bars to enjoy increased high-margin spirit sales. Now available on the cocktail menus across bars and restaurants in Newcastle, Edinburgh, Glasgow, Belfast and London, Gloworm is

evolving the mixer category and can be used as both a straight mixer or as a new and exciting ingredient in cocktails. Martin Duffy, director at Solid Liquids Drinks Consultancy, said: “Gloworm offers something very different to spirit lovers. Yes, often the people I serve seek a stimulating drink, but great taste will always take priority. Gloworm makes it possible to combine the two, and can be used as an

ingredient in a wide variety of serves, from straight mixers, to more elaborate long drinks and creative cocktails. It’s very exciting for the bar industry.” Blended specifically to work with selected spirits, 10 signature cocktails such as a new take on a Raspberry Collins have been created for the premium mixer, which has a taurineand sugar-free recipe. Designed to encourage mixologists and consumers to rethink their drink,

the tasteful stimulating qualities of Gloworm are said to enhance, not overpower, the occasion; providing an all night glow rather than a supercharged experience. Gloworm is available in four flavours: Raspberry & Orris - vibrant with vodka; Cucumber & Apple delicious with gin; Pear, Spice & Lime - rum is its rightful partner; and Ginger & Lemongrass - a perfect companion with bourbon.

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drinks profile

The Wizards of Oz touch down in Belfast Celebrity chef John Torode and thrice IWSC International Winemaker of the Year Neil McGuigan recently visited Belfast to promote food and wine pairing, sitting down with Alyson Magee to discuss their partnership.

From left, Neil McGuigan and John Torode are pictured with Martin McAuley, managing director of United Wine Merchants – the local supplier of McGuigan wines – at Robinson & Cleaver.

elfast’s Robinson & Cleaver was the venue for a recent culinary masterclass hosted by celebrity chef John Torode and renowned winemaker Neil McGuigan, who formed a food and wine matching partnership last year. Northern Ireland has gained distinction as the leading global market for the Australian wine brand by consumption per capita, with local supplier United Wine Merchants reaching sales of one million cases in 2013. Aiming to make pairing more approachable and accessible to Northern Irish food and wine fans,

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the visit marked Torode’s first time in Belfast. The Masterchef judge served McGuigan Black Label Reserve Sauvignon Blanc with Crab and Prawn Risotto and Asparagus with Red Wine Hollandaise; McGuigan Signature Shiraz with Grilled Beef and Horseradish, and Endive with Crisp Lamb and Hommus; and McGuigan Black Label Moscato with Mini Pavs with Berries and Little Chocolate Tarts. A new wine was also introduced. Representing its most premium launch to date, The Philosophy is a limited release 2010 Cabernet Sauvignon Shiraz, handcrafted in a traditional Claret style. “You have what you call everyday

wines, and then there’s once a month and once in a lifetime wines,” said Torode. “How many times have you had Krug? The Philosophy is the same thing. If you went on a rollercoaster every day, it wouldn’t be exciting.” Torode is happy to lend his name to McGuigan, as a winemaker offering something for everyone. “It’s really inclusive,” he said. “You can be as complex as you like but not everybody gets that. It’s more about, do you like it or do you not like it?” Restaurants can boost food and wine pairing opportunities by encouraging their customers to be more adventurous. “You have to answer the simple question: what sort of things do

you like?” he said. “Then you say, let’s try something a bit different.” Neil McGuigan, meanwhile, attributes his brand’s success in Northern Ireland to a variety of reasons. “We had an excellent agent who established our brand and then United Wines has done a great job,” he said. “Another thing is the Irish name; it’s the only country where you can pronounce it properly. Obviously it’s also the varietals used in the wine, which are generous in flavour, references and ambience.” Value for money and simple, easy-to-understand labelling “as all Australians do” are further attributes of the brand. “I call our Black Label wines the 5 o’clock wines,” he said. “It’s 5 o’clock and you want to have a couple of glasses before dinner.” With the success of the Black Label range, “it gives us the opportunity to bring in other wines with more structure that John Torode can put some beautiful food with. With pairing, you can appreciate the structure of wine, and we are really going in that direction with Northern Irish consumers.” “The more money you spend on wine, the more splendid it becomes,” said McGuigan. “A £10 Riesling will have citrus tones and be zippy at the end while a £20 Riesling will be much more mineral in character; you can certainly get some lemon and lime but it’s quite refined on the palate and zippy rather than zesty. For £20, you’re actually getting less but the flavour has strength and persistence of character.” “We need to take people on the next journey,” he said, with The Philosophy “not just for a cut-glass display in the cabinet.” Both McGuigan and Torode grew up in the same part of the Hunter Valley, Australia’s most visited wine region, and their partnership includes an app linking customers buying McGuigan wines to food and wine matching suggestions by using their smart phone to scan a QR code. Torode’s plans include a cookbook on the way but, like his wines, he doesn’t always want his life to be too structured. “If you become too structured, you miss an opportunity and an opportunity missed is an opportunity lost,” he said.

drinks trade

Belfast bars battle it out at Bubble Ball bash B

elfast’s Writers Square was transformed into a fullygrassed five aside football pitch to hold Belfast city centre’s first ‘Bubble Ball’ Outdoor Tournament on July 6. Organised by the owners of local bar and restaurant Aether & Echo, Brian McGeown and Anthony Farrell, the event was a fund raiser for local charity Children’s Heartbeat Trust, which provides life-saving operations for babies, children and young people with heart disease in Northern Ireland. The tournament involved 32 teams from across the Belfast bar community. Brian will also be running two half marathons in August and September, as well as the 109 miles from Belfast to Dublin over September 22-24 in aid of the charity. 1.

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Ryan McFarland’s Team El Divino’s Team Hospitality Review NI’s Team Love & Death Inc’s Team

HR • 15

drinks news - festival profile

Kaiser Chiefs, Boyzone and Jason Manford headline Féile 2014

Pictured, from left, at the launch of Féile an Phobail are actor Ciaran Nolan; Carál Ní Chuilín, culture minister; Tony Devlin, creative director of Brassneck Theatre Company; and Connor Magill of Tennent’s NI. Ciaran Nolan is starring in award-winning The Man in the Moon by Brassneck, at this year’s Féile, before it transfers to New York.

he countdown has begun to Ireland’s biggest and most vibrant community festival, Féile an Phobail, which has been enlivening, entertaining and educating West Belfast and beyond with its rich mix of music, literature, spoken word, tours, talks, community events and street parties for 26 years. To be held over July 31 to August 10, this year’s Féile will feature an array of international acts and local legends, and hundreds of events across the city. Boyzone, Kaiser Chiefs, Jason Manford, Soul II Soul, Paul Young, The Selecter, Wolfe Tones, Frances Black, Laidback Luke and Blasterjaxx are among the international-class acts set to appear in Falls Park for the August 26 Féile, as West Belfast prepares to throw open its doors to the world. As well as the headlining music

and comedy acts, Féile 2014 plays host to a diverse range of literature, drama, visual art, family fun, sports events, tours and walks, discussions and debates and Irish language events. In total, over 250 events are set to take place over 11 days, at 50 venues across West Belfast / Gaeltacht Quarter and the City Centre, including family favourites such as the annual traditional Carnival Parade (Sunday 3rd August), Party in the Park, The Teddybear’s Picnic in Falls Park and a host of other events to appeal to all. “Féile 2014 represents the very best of the West, and we’re delighted to have so many big names taking part this year, in the heart of the community alongside the very best local talent,” said Kevin Gamble, director of Féile an Phobail. “As ever we endeavour to make our events accessible to all, whether they be free or affordably priced.” Howard Hastings, chairman of NITB, said: “The Northern Ireland Tourist Board is delighted to support Kaiser Chiefs

16 •

the August Feile 2014. With such a diverse programme of activity on offer, from music to comedy and drama to debates, visitors will not only witness a fantastic celebration of arts and culture, they will go home with great stories to tell and fantastic experiences to remember. This event is a great boost for tourism, will increase visitor numbers and bring tangible benefits to the local economy.” Connor Magill, regional sales manager for Tennent’s NI, said: “Tennent’s NI is proud to have been associated with Féile an Phobail since its earliest days. “We have watched with admiration and pleasure as Féile has grown and developed over the years, moving with confidence and imagination in exciting new directions. It has consistently shown its capacity to attract huge audiences to enjoy a diverse cultural programme while remaining steadfastly true to its community roots – and we have seen for ourselves the sense of pride which that ethos has brought to Belfast. “Today Féile an Phobail unveils an ambitious and dynamic festival programme which would do credit to

any major city. The flagship August festival boasts a fabulous array of local, national and international talent and showcases West Belfast at its exciting best and Tennent’s NI is delighted to be at the heart of the sociability which is synonymous with Féile.” Féile an Phobail was established in 1988 as a direct response to the conflict in the north of Ireland. Its purpose was to celebrate the positive side of the community, its creativity, its energy, its passion for the arts, culture, language and sport. The August Féile has changed much over its subsequent 25-year history, and has evolved - as the west of the city and the city at large has also grown - into an internationallyacclaimed and essential destination for visitors, and local people of all backgrounds, ages and tastes from right across Ireland. Féile an Phobail is kindly supported by Principal Funders Department of Culture, Arts and Leisure, Arts Council of Northern Ireland & Northern Ireland Tourist Board, and also Belfast City Council, Foras na Gaeilge, and Tennent’s NI.

Boyzone Jason Manford

q&a

A Day in the Life Sarah Shimmons, beer marketing manager at Tennent’s NI HOW DID YOU GET INTO THE BUSINESS? I studied law at university and, after I got my degree, decided it wasn’t for me and went and worked for Britvic as a rep and worked my way up from there. HOW LONG HAVE YOU BEEN IN YOUR CURRENT ROLE? I joined Tennent’s NI three years ago and was a beer brand manager before the role I’m currently in. I did a master’s in marketing two years ago, which has really helped me with that side of things. WHAT WAS YOUR BACKGROUND? Prior to that, I worked for Coca-Cola in customer management for two years and for Bacardi Brown-Forman as a sales development manager for three years. OUTLINE A TYPICAL DAY Working across a lot of different brands, every day is completely different. One minute, I’m working on Tennent’s Vital, the next one of our new launches like Clonmel 1650. The focus is always on customers. With managing sponsorship, we’re working with agencies to put those relationships together. We’re all-Ireland now so I go down to Dublin a few days a week. It’s very varied; I’m working on a different brand every day which is what I like about it. WHAT ARE THE BEST PARTS OF YOUR JOB? The best part is it’s such an entrepreneurial company, where everyone can make a difference and have their say. We try to stay at the cutting edge of what’s happening in marketing, and that could be new products like Clonmel 1650 or

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sponsorships like Tennent’s Vital. Not only does the company listen to consumers, it also listens to its staff and customers on the direction they think it can go. Our target consumers are 18 to 35-year-olds and having picked up a lot of new city centre accounts is great, as we’re working with the customers we want to work with, and they understand what we’re trying to achieve. It’s a great company. WHAT DO YOU FIND THE MOST CHALLENGING? Knowing each of the brands in depth. We have so many great beer brands, including Tennent’s, Budweiser, Becks and now Clonmel 1650, and each of the brands is totally unique and talks to different consumers. It’s challenging to ensure you’ve positioned those brands correctly in the marketplace but it’s very rewarding working across such great products. PROUDEST MOMENT TO DATE? It would be Tennent’s Vital and what we’ve done there. Seeing that project turned around from its beginnings to three nights last year and when the final act Avicii was on, standing in the crowd in the middle of a field and everyone with Tennent’s in their hands was a proud moment; to know we’d put that together. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I’m a massive UFC (Ultimate Fighting Championship) fan. Not just in terms of the events themselves, but also the marketing that they have done over the past five years, which has been outstanding. The huge scale of the advertising and their diversification into different markets and products has been great to watch.

The best part is it’s such an entrepreneurial company, where everyone can make a difference and have their say. We try to stay at the cutting edge of what’s happening in marketing, and that could be new products like Clonmel 1650 or sponsorships like Tennent’s Vital. HR • 17

drinks news - local focus

First craft brewery for 160 years launches in Belfast H ercules Brewing Company has become the first craft brewery to open in Belfast for almost 160 years, aiming to restore the heritage of the city as the leading powerhouse in brewing that was initially established in the 1800s. The brewery, which originally operated in Hercules Street in Belfast between 1845 and 1855 was widely believed to be the earliest brewery in the city and, to celebrate its re-launch, the company has created a small batch brew lager called Yardsman. In a nod to the rich history of Hercules Brewing Company, Yardsman lager pays homage to local people who worked in the Belfast industries of linen making, ship building, distilling and brewing. A unique offering in the local craft beer market, Yardsman lager’s brewing process includes filtering locally sourced products including Irish lager malt and Belfast water through Irish linen and allowing the lager to

mature for a six week period. “I am delighted to be re-launching Hercules Brewing Company as well as introducing our Yardsman lager to the local Northern Ireland marketplace,” said Niall McMullan, international drinks industry veteran and creator of Yardsman lager. “In recent years there has been an international growing demand from consumers for craft beers and I am proud to be the only brewery in Belfast now providing this unique offering. “Using locally sourced products to create the Yardsman lager, our aim is to lead a movement in local craft beer and revive and celebrate Belfast’s heritage in brewing.” John Hood, director of food and tourism at Invest NI which supported the project financially, said: “This new brewery will help to regenerate the industry in Belfast and is very well-positioned to benefit from and contribute to the rapid growth of micro-brewing and craft beers in the UK and Ireland.”

NI’s first craft gin picks up awards

Pictured celebrating the launch is Niall McMullan, owner and managing director of Hercules Brewing Company with Yardsman Master Brewer Stewart Main.

Coca-Cola celebrates 75 years of business in Northern Ireland

hortcross Gin, recently launched by Rademon Craft Distillery in Northern Ireland, gained gold and silver awards in the prestigious Spirits Masters Awards. The company, which launched its first gin in March, gained gold in the super premium and silver in the micro distillery categories in the awards. The distillery, founded in 2012 by husband and wife team David and Fiona Boyd-Armstrong, is located on the family estate outside Downpatrick, Co Down. “Winning these awards so early in the company’s development is a marvellous endorsement of the quality and outstanding taste of our gin,” said David BoydArmstrong. “These awards will be immensely beneficial as we seek to build business in Britain and further afield. “From the moment of making that very first sale, the response has been phenomenal. We have been overwhelmed by the support of everyone.” Shortcross Gin is the first small batch, craft spirit to be launched under the Shortcross brand by Rademon Estate Distillery. It is described as an aromatic and exceptionally long, smooth gin and aims to redefine what an Irish gin should be. Created through the use of fresh apples, elderberries and clover distilled with other botanicals including juniper, coriander, orange peel, lemon peel and cassia, it has a classic yet contemporary flavour with a long peppery finish. Shortcross Gin is currently distributed to bars and restaurants in Northern Ireland, with plans to target markets in Great Britain and the Republic of Ireland.

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Terence Robinson, whose father Tom Robinson established the Coca-Cola business in Northern Ireland 75 years ago, celebrates the occasion with Coca-Cola HBC Northern Ireland’s Supply Chain Director Mukesh Ghai and General Manager Frank O’Donnell.

isburn-based Coca-Cola HBC Northern Ireland has celebrated 75 years of business in Northern Ireland. The company, which started out with four employees and one brand, now employs over 900 people and from its Lisburn plant and produces, distributes, markets and sells an extensive range of soft drinks to an allIreland market. Terence Robinson, whose father Tom Robinson, former director of the Ulster Ice and Cold Stores business, first brought the world famous brand to Northern Ireland, said: “In 1938, my father Tom Robinson wrote a letter to the Coca-Cola Company in London expressing an interest in setting up a franchise to bottle the exciting new drink in Northern Ireland. By 1939, the franchise agreement was signed with the Coca-Cola Company and The Ulster Iced Drinks Company, based on Rumford Street, Belfast was in business. “That year, the first case of Coca-Cola produced in Northern Ireland was sold at a price of four old pence per bottle. Seventy-five years on, I am extremely proud of how the business that my father set up has evolved into one of our most successful longstanding local businesses.” Due to on-going business expansion on the island of Ireland, a 45-acre site at Knockmore Hill, Lisburn, was chosen as prime position for CocaCola’s new all Ireland bottling plant. Production began at this site in 2007 and the Coca-Cola Visitors Experience was officially opened by Her Majesty, The Queen in 2010.

drinks profile

Trading up with Diageo Quality over quantity is the key to sustainable growth and on-trade sales may be shifting back into marginal growth, Diageo’s Jorge Lopes tells Alyson Magee. Jorge Lopes

ith a new Northern Ireland director on board, and a busy summer of activity from launching its Reserve Collection to Guinness Amplify, Diageo is poised to take advantage of revived prospects for the hospitality sector. “It’s been a good year for us,” says Jorge Lopes, country director for Diageo NI. “I look at Northern Ireland and I see so much opportunity, and a lot of can-do spirit. It’s great to see the economy improving after a long recession. We have strong brands and strong people and are very excited about Northern Ireland as a whole.” Lopes hails from Sao Paulo and is bemused that, as his career has ascended, he has followed a downward trajectory by population size of his resident city from 11.4m in the Brazilian metropolis to 286,000 in Belfast. First joining Diageo after graduating

20 years ago, he left after five years to study for an MBA in the US followed by stints with global operations management consultancy McKinsey & Company and consumer goods business Reckitt Benckiser. Returning to Diageo as customer marketing director of its Dublin office in 2011, Lopes took up his current post in January and is already happily settled in Belfast with his wife and three young daughters. “We need to work together more in the community to grow Northern Ireland,” he says. “It’s a must for all of us. The small decisions we make have a huge impact.” And prospects are looking up. “We had five horrible years of decline,” he says. “It’s improving now; it’s not booming in growth but it is getting better. You can see the green shoots of recovery coming through.” While spend per trip has not improved dramatically, people are going out more often, he says, and are willing to

pay more for a good experience. “Premium brands are a mega trend in the world,” says Lopes, “and an opportunity here in Northern Ireland.” Earlier this month, the Diageo Reserve Collection was launched in Dublin with the aim of meeting consumer demand for the affordable luxury of premium spirits. A dozen brands are featured in the collection including Ketel One, Ciroc, Zacapa, Tanqueray No 10, Grand Marnier, Bulleit, Johnnie Walker (Gold Label Reserve and Blue Label), Bushmills, Cardhu, The Singleton and Talisker. People like to reward themselves every once in a while with something better, be it food and drink or entertainment, says Lopes, and the Reserve Collection taps into that market. Consumers are also trading up in other categories. “What we do see in beer in particular is growth in craft beers but from a very small base,” says Lopes. “The number of craft brands is staggering, and we intend to participate in that space heavily as well.” New launches are expected imminently to supplement the existing three variants under the Smithwick’s brand, which will also benefit from a TV campaign this year as will its mainstream Diageo stable mates Harp and Carlsberg. Carlsberg is the official beer of the Barclays Premier League, and “the partnership has been huge for us,” says Lopes. “We create an atmosphere around the big matches, and run promotions such as bringing consumers over to watch the finals.” “We have very strong plans for Guinness next year,” he says, with Diageo hoping to build on the continued popularity of its TV campaigns; most recently featuring wheelchair basketball and the ‘society of elegant persons of the Congo’. Earlier this month, a new music programme - Guinness Amplify was launched to support emerging musicians in Ireland. Amplify Live will offer musicians the opportunity to perform in pubs across Ireland over five long weekends from Thursday to Sunday, with the Ulster regional event to be held during September 18-21. On each of the five weekends, a big name act such as Kodaline and Ellie Goulding will perform a surprise pub gig. Amplify Studios will offer 60 days of free studio time to musicians selected by an expert panel; Amplify Workshops will be held around Ireland in partnership with First Music

Contact; and Guinness Amplify Live Stages will include five showcase events in February 2015. Guinness Amplify aims to expand upon the Arthur’s Day concept, which virtually gifted an additional Saturday in the calendar to publicans, says Lopes. “It generates that warm feeling of helping the pubs, brands and local talent,” he says. “It’s a true win-win situation.” Further promotional activity for the brand, meanwhile, includes sponsorship of the Guinness PRO12 and ongoing use of the Guinness app which encourages pub visits and is to be boosted with further interactive features next year. The app offers a first pint free, often in venues showing events such as horse racing or rugby and “particularly on days that are not very busy, for example Tuesday or Wednesday nights,” says Lopes. “Nobody wants an empty pub.” Diageo also sees opportunity in the off-trade, despite its price-competitive nature, through innovations such as its Smirnoff and Parrot Bay pouches. “Lowering the price is always the easy way out but, if you want sustainable growth, you have to execute better,” says Lopes. “You need to find the best equation of getting the price right and providing an amazing experience for shoppers.” Some customers ask for display fridges and find they sell five times more as a result, he says, with effective presentation and lay-out vital to off-trade success. Partnerships with larger operators such as the supermarket chains can sometimes be easier due to similar targets and key performance indicators, whereas “smaller businesses are more focused on the margin,” says Lopes. “We’re particularly against any kind of irregular or aggressive promotion. You can increase sales value by encouraging people to drink better, not to drink more.” Off-trade business is growing for Diageo, while “the on-trade is declining significantly less,” says Lopes. “It may even be into marginal growth. If you’re a good operator, this is the time you’re going to benefit. If you’re not a good operator, you’re running out of time. “My message to publicans would be, big companies want to invest with winners, and with partners. We’re going to invest so, if it’s not with you, it’s going to be with your competitors. We need to find a win-win where we can both benefit from the recovery.”

HR • 21

champagne and sparkling wine

A sparkling challenge to Champagne

In its latest report Still, Sparkling and Fortified Wine - UK, September 2013, market research and analysis consultancy Mintel reports as follows: ON-VERSUS OFF-TRADE Champagne and other sparkling wines see contrasting fortunes: Champagne is the only wine category in which on-trade sales exceed those of the off-trade in value terms, though volume sales through the former channel are still only around half that of the latter. The celebratory nature of Champagne means that it is often enjoyed on social occasions and on ‘big nights out’ such as birthday celebrations. While on-trade Champagne sales have recovered a little in 2013 in value terms and halted in volume, the category continues to struggle in the face of increased competition from other sparkling wines. Meanwhile, off-trade sales have continued to fall for the same reason, with an expected further decline in 2013 seeing the category’s value sales fall to just over £250m and volume sales to 11 million litres. Where Champagne has struggled, sparkling wines have thrived, with on- and off-trade growth in recent years. While Champagne is still larger than any one type of sparkling wine such as Cava/Prosecco, anecdotal evidence indicates that many consumers consider these other options to be close approximations of one another, with Prosecco considered a more premium option than the likes of Cava or even other Italian sparklers such as Asti. Sparkling wine sales are expected to increase by over £25m in the offtrade in 2013 against flat volumes, with retailers expanding their ranges to meet consumer demand, facilitating trading up. The prospects for on-trade growth are equally encouraging, with many drinkers finding that sparkling wines are an acceptable alternative for special occasions when celebrating out of home. That 57% of sparkling wine and Champagne drinkers think that sparkling wines are as suitable as still wines for drinking with meals indicates that there is in fact notable potential for food-led venues to try to broaden usage beyond just special occasions. This could work particularly well for the likes of Cava, which is less likely to be intrinsically tied with special occasions compared with Champagne for example. COMPANIES, BRANDS AND MARKETING Moët & Chandon retained its spot as the leading off-trade brand in 2012 (£38m) but is coming under

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increasing pressure from Freixenet Cava (£32m). Annual adspend on Champagne/ sparkling wine has stabilised at around £5m in recent years, with around three-quarters of this accountable to Champagne. Moët Hennessy has been the leading advertiser in this segment over the past four and a half years although it reduced its adspend significantly in 2012. THE CONSUMER Some 39% of adults purchased sparkling wines in the six months to July 2013, with Champagne and Cava equally popular among adults (23%), followed closely by Prosecco (20%). Some 44% of sparkling wine buyers spend over £10 per bottle for special occasions, with 10% spending over £15, underlining the increasing credibility of drinks such as Prosecco for celebrations and special occasions. Champagne remains reliant on the £15-plus price bracket, but the fact that only 57% of Champagne buyers spend this reflects the promotional strategy which has become common in the category. THE MARKET Champagne sales have fallen notably in recent years and are expected to dip under £600m in 2013. The category is predicted to continue seeing sales slide in the coming years, albeit at a slower rate, as sparkling wines become increasingly competitive. Sparkling wines such as Cava and Prosecco have grown notably in recent years, benefiting from their increasing credibility and crucially, typically cheaper price in relation to Champagne. Value sales are expected to increase by 6% and reach £770m in 2013. SEGMENT PERFORMANCE CHAMPAGNE The Champagne and sparkling wine categories have experienced contrasting fortunes in recent years, influenced strongly by the economic downturn. The higher price of Champagne, coupled with the increasing credibility of sparkling wines such as Prosecco and Cava as an alternative, has meant that many consumers have cut back on Champagne in recent years. While many premium Champagnes have been less negatively impacted, owing to their typically affluent user base, many mainstream brands have seen sales slip. The deep-cut

promotional strategy adopted by many retailers, particularly for seasonal occasions such as Christmas, has arguably contributed to diluting the aspirational and luxury image of Champagne. From just under £900m in 2008, Champagne sales have fallen by almost £300m over the past five years, down to just £599m in 2012. Volumes have also declined, falling to 18 million litres in 2013, as consumers buy Champagne less often and open up to the possibility of drinking other ‘sparklers’. These trends are in fact reflective of global sales patterns, with Champagne production also falling by 4.4% in 2012 (down to 309 million bottles) according to CIVC figures. This looks set to continue in the coming years, with the CIVC lowering the maximum permitted yield for the 2013 harvest to 10,000kg per hectare, 1,000kg per hectare lower than the previous year. The UK remains the largest export market by some distance but this number is in decline, while exports to the US and China are growing. On the one hand, this reduced output may in fact help to restore some of the aspirational qualities of Champagne, with the lower availability potentially putting an end to deep-cut promotions.However, with fewer promotions, greater numbers of consumers may in fact be priced out of Champagne and continue to substitute it for other sparkling wines. The Champagne market is expected to continue to decline in the coming years, albeit at a slower rate and fall to £565m in 2018. Meanwhile, volume sales are expected to be in slight decline and are predicted to fall to 16 million litres in 2018. For the Champagne market, 18-34-year-olds were used as the main variable in both the value and volume forecasts. SEGMENT PERFORMANCE – SPARKLING WINE On the other hand, sparkling wine is one of the few categories for which the economic downturn may have been a blessing in disguise. With many consumers looking for premium products at more affordable prices, drinks such as Prosecco and Cava were ideally placed to capitalise on this demand and grow from being able to appeal to priceconscious drinkers switching into these cheaper ‘sparklers’.

From £530m in 2008, the segment is expected to reach £770m in 2013, 6% up on the year and a 45% increase over the 2008-13 period. Volume sales are also expected to increase as retailers bolster their ranges and consumers purchase sparkling wines more often, reaching 65 million litres in 2013. While Prosecco is currently gaining the greatest publicity, the segment is in fact driven by Cava, which continues to account for around half of off-trade sparkling sales. Freixenet is the driving force, with the limited production capabilities of Prosecco meaning that it is unlikely that there will be an equivalent Prosecco brand achieving annual off-trade sales in excess of £30m. Italian sparklers such as Prosecco, Asti, Moscato and Frizzante are now estimated to account for around a third of annual off-trade sales in the category. Sparkling wine’s growth looks set to continue in the coming years, with the increasing credibility of types such as English sparkling wine helping to maintain momentum. Indeed, two thirds of sparkling wine and Champagne drinkers now think that sparkling wines are as suitable as Champagne for special occasions/ celebrations. Chilean sparkling wines may also gain greater visibility in the coming years as a number of Chile’s producers such as Concha y Toro and Cono Sur are launching their sparklers onto British shores. These will be pitched around the Prosecco tier and aim to occupy the space between the premium Champagne category and the more mainstream Cava one. The category is predicted to continue enjoying annual growth of around 4-5% to reach £942m in 2018, with volumes also increasing to 77 million litres. For the sparkling wines market, 18-34-year-olds were used as the main variable in the value forecast, while personal disposable income was used for both the value and volume forecasts. The recent contrasting performance of these two categories is expected to be ongoing with their future fortunes continuing to move in opposite directions.

champagne and sparkling wine

Educating consumers could boost Champagne sales

ith increasing numbers of consumers buying sparkling wines such as Prosecco and Cava, Champagne sales are falling. Posing a threat to the latter, 66% of buyers of Champagne and ‘sparklers’ think that sparkling wines are as suitable as Champagne for special occasions, while 32% think there is little difference between the two types. English sparkling wine has grown in recent years and is now a reputed segment in its own right; 54% of these buyers expecting these wines to be of high quality. Only a quarter of them think that Champagnes offer better value for money than sparkling wines, the poor value image playing a role in the market’s recent troubles. A focus on deep-cut Champagne promotions has fostered a promotionled mentality and meant that 48% of Champagne and sparkling wine buyers will only buy Champagne on offer. Education could boost use in the category, with 41% wanting more information/help when buying, while a similar share (40%) are unclear what terms such as Brut and cuvée mean. This is particularly important for more expensive brands, reassuring consumers that their higher financial outlay is a wise and risk-free choice. Educating consumers about the versatility of sparkling wines could also be beneficial as 57% think that they are as suitable as still ones for drinking with meals, helping to win over the 43% who did not agree and reduce the segment’s dependence on special occasions in the process. What we think In the sparkling wine market, Champagne continues to struggle in the face of increasingly stern competition from other sparkling wines. While Prosecco has gained most of the media column inches, it is in fact Cava which is driving this growth on the back of an improved reputation and growth in the on-trade. The continued focus on a promotion-led strategy adopted by many retailers for Champagne now means that 48% of Champagne and sparkling wine buyers are only interested in buying Champagne when it is on promotion, while just 25% think that Champagne is better value for money than sparkling wines. As sparkling wines such as English and Italian (Prosecco) continue to grow in credibility, they are likely to continue encroaching on Champagne’s territory such as for use on special occasions. Mintel defines sparkling wines as: • Champagne: including rosé and vintage Champagne, is produced under strict regulation within the tightly defined Champagne appellation of France. Within the EU, the term méthode champenoise is similarly restricted solely to the Champagne area. Sparkling wines: including, white, rosé and red, are known by a variety of terms, dependent upon the region of production. For example: • Crémant – the generic name for sparkling wine made in France outside the region of Champagne. • Spumante – the Italian term for a sparkling wine. • Cava – a type of white or pink sparkling wine, produced mainly in the Penedès region in Catalonia, Spain. • English sparkling wine – Any sparkling wine made in England. • Asti – a sparkling wine produced in the Asti region in Piedmont, Italy. • Moscato – A lightly sparkling wine also produced in Piedmont. • Prosecco – the name is protected under European law and can only be used for wine made from the Prosecco grape in the Conegliano/Valdobbiadene region of Italy. • New World – refers to wines from countries outside Europe, chiefly Australia, New Zealand and the US, but also South Africa, Argentina and Chile, for example.

HR • 23

champagne and sparkling wine

Wimbledon partnership boosts prospects for Lanson

Pol Roger sponsors Hillsborough International Oyster Festival

hampagne Lanson celebrated a corking partnership as the official Champagne supplier to the Wimbledon Championships last month. Distributed in Northern Ireland by United Wine Merchants, Lanson celebrated 25 years as the official champagne of the Wimbledon tennis championships last year. Champagne Lanson is available during the tournament, throughout Wimbledon in all the nine bars and hospitality marquees in the grounds, and has become very much a part of the ‘Wimbledon experience’. “We are noticing a trend towards consumers going out more to enjoy watching the tournament, as they are seeking that ‘Wimbledon experience’,” said Emma Haughian, Lanson brand manager at United Wine Merchants. “Outlets throughout Northern Ireland are taking part in a Lanson Wimbledon Strawberries and Cream promotion and are offering customers the perfect serve of Champagne Lanson with Strawberries and Cream served on a bespoke branded tray. “This year we launched a new tennis ball neoprene jacket for Champagne Lanson bottles, which can keep a chilled 75cl bottle cool for up to two hours, and are free with every bottle of Black Label and Rose. This means that consumers can also get that little bit of Wimbledon in their own home.” The Lanson Wimbledon campaign has been activated in NI throughout the off trade with investment in in-store visibility and window displays, aiming to make Lanson the number one Champagne of choice this summer. Very few Champagne houses can trace their origins back to before the French revolution. Lanson is one such house; the Reims firm having been founded in 1760. Today, Lanson remains an active, independent, family business. Its wines can be found on all five continents and Lanson is enjoyed in over 120 countries.

Crooner James Huish, one of the stars of the Pol Roger Hillsborough International Oyster Festival 2014, is pictured with Kerry Boyd and Rachel Gribben of Autism NI.

Champagne de Venoge launches new video series

aison de Champagne de Venoge has launched a new video series featuring mythical dishes created by internationally-renowned chefs and served with its Champagne. Italian chef Massimo Bottura (Osteria Francescana in Modena, 3 * Michelin) presents the dish that made him famous around the world, with the parmesan of Umberto Panini (Hombre Parmigiano) and de Venoge’s Blanc de Blancs Vintage. De Venoge has been part of the great Champagne tradition since 1837, and its CEO Gilles de la Bassetiere travels around the world seeking exceptional, rare, unique products and dishes to pair with the house’s Champagnes.

24 •

major new partner has been signed up for the Hillsborough International Oyster Festival 2014 to ensure this year’s celebrations at the historic Co Down village are a sparkling success. Pol Roger, the luxury champagne house which has been supplying the British aristocracy with bubbly since 1849, is the headline sponsor of this year’s Festival, which runs over September 2-7. “We are delighted to announce the Pol Roger Hillsborough International Oyster Festival,” said Janet Higginson, chair of the Festival. “Oysters and champagne make great partners and we are confident Pol Roger will be a sparkling addition to an already unique Festival. “It’s not just about oysters, however, it’s about good food, good wine and good fun. This year, the Festival’s nominated charity is Autism NI and we have a wide range of events for all the family that will help to raise money for this very worthy charity. We extend an invitation to the whole of Northern Ireland to come and visit.” Information on this year’s programme, which includes a Castle Fun Day, Masters Golf Tournament, Banquet & Ball, Live Concert Night and Super Car Sunday and, of course, the World Oyster Eating Championship, can be found at www.hillsboroughoysterfestival.com. “Pol Roger is one of the most prestigious of the grand marque champagnes and since 2012 has been exclusively distributed in Northern Ireland through Drinks Inc,” said Paul Camplisson, managing director of Drinks Inc. “We’re delighted to support the Hillsborough International Oyster Festival, one of our most celebrated local events, which for 22 years has supported charities throughout Northern Ireland.” The Pol Roger Hillsborough International Oyster Festival 2014 also receives generous sponsorship from the Northern Ireland Tourist Board and Lisburn City Council.

champagne and sparkling wine

Beautiful Bubblies

by Ciaran Meyler

know it’s just a matter of opinion; however, to me sparkling wines are the most magical of all wines. The bubbles have an extraordinary effect on how you feel. It’s the most uplifting drink in the world. The fine intense bubbles in Champagne help carry the alcohol through your blood stream five times faster than any other alcoholic beverage; happy days. Remember to drink sparkling wine responsibly (use a flute, not to be confused with a musical flute, too many holes in it). So how is this magnificent drink produced? Most sparkling wines go through two fermentations: one to turn the grape juice into still wine (the base wine) and the second to turn the base wine into sparkling wine. The second fermentation involves adding yeast and sugar to the base wine. The yeast converts the added sugar into alcohol and carbon dioxide (CO2) bubbles. The longer and slower the winemaking process (Champagne), the more complex and expensive the sparkling wine will be. There are four main methods of sparkling wine production. Simple injection of carbon dioxide, the same process used in soft drinks. Inexpensive sparkling wine with the bubbles fading away very quickly. Metodo Charmant-Martinotti created by Martinotti in 1895 and adapted by Charmat in 1907, the wine has a secondary fermentation in steel tanks, and is bottled under pressure. This method is used for Prosecco and Asti. This method produces bulk sparkling wines at an affordable price, very fruity style with larger bubbles which also fade quickly. Traditional method or methode champenoise. Here the bubbles are produced by secondary fermentation in the bottle. This method is used in the production of Champagne and Cava. It is more expensive than the Charmat method. Although known as the Champagne method and associated with the name of Dom Perignon in the late seventeenth century, this method of bottle fermentation had already been used in England by Christopher Merret. The “transfer method”. Where the secondary fermentation occurs in the bottle and is then transferred out of the individual bottles into a larger tank to be bottled at a later stage. Most people associate sparkling wines with Champagne, Cava and Prosecco; however every major wine producing region makes some form of sparkling wine. In France, Burgundy, Loire and Alsace produce some amazing Cremant style wines of a creamy softer style than Champagne. The Napa Valley in California, Stellenbosch in South Africa and Tasmania in Australia are also producing some stunning sparkling wines using the traditional method.

Sparkling wine is the most ultimate expression of celebration; don’t wait for a special occasion, have a few friends around on a Thursday night, start off your meal with a bottle of bubbly. Everyone will be buzzing within a few minutes. Try a few of these in the garden with some strawberries.Lanson Champagne is a truly uplifting champagne, with an exceptional purity of fruit. For 250 years they have chosen to avoid malolactic fermentation - a decision that ensures the champagne preserves a naturally crisp and fresh taste. To celebrate being the Official Champagne of Wimbledon, Lanson launched a special tennis ball neoprene which is free with every bottle of Black Label and Rose. This summer, Lanson will also be running a Strawberries and Cream promotion throughout the On Trade. Champagne Bollinger was founded in 1829, and is still 100% family owned today. Somewhat unusual for a Champagne House, Bollinger have been growers and producers from the outset. 70% of Bollinger’s grape supply comes from its own vineyards. The most commonly-found Bollinger wine is the nonvintage Special Cuvée. The latter is made up of 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier. Special Cuvée is a blend of wines coming from the most recent harvest, and also wines from previous harvests, including reserve wines held in magnum. After second fermentation, Special Cuvée then ages in Bollinger’s cellars for at least three years. After riddling and disgorging Special Cuvée then rests in our cellars for a minimum of three months prior to shipment. The Special Cuvée is the purest expression of Bollinger’s style. A rich, biscuity nose with a hint of summer fruits. On the palate, full flavours of nuts and toast and some citrus characters abound, balanced by excellent acidity. Marqués de Monistrol is one of the leading Cava producers having established winemaking at the property in San Sadurni d’Anoia in 1882, in the heart of Penedès. It is a pale straw colour with exceptional balance and fine aromas formed during bottle ageing. Long-lasting bubbles make it fresh to the palate.

Quote of the Month “Meeting Franklin Roosevelt was like opening your first bottle of champagne; knowing him was like drinking it.” www.brainyquote.com/quotes/authors/w/winston_churchill.html” Winston Churchill Competition – When was Marqués de Monistrol founded? Please send your answer to info@unitedwines.co.uk to be in with a chance of winning a 75cl bottle of Marqués de Monistrol Cava. For more information contact United Wine Merchants on 028 3831 6555 or contact the Wine Wizard directly on 07774 226387

HR • 25

Neil McGuigan, McGuigan Wines and John Torode, Masterchef Judge

ospitality Review NI magazine welcomed Masterchef’s John Torode and Neil McGuigan, an IWSC International Winemaker of the Year, to its annual Charity BBQ in The Hudson Bar, Belfast, on Monday evening (June 9). A number of stars from TV production The Fall, as well as the cream of the crop from the local hospitality scene and media, also attended the second of what has become an annual event organised by the Greer Publications-owned title. Attended by 300 guests from all sectors of the hospitality trade, all proceeds were raised for NI Chest Heart & Stroke at the Hats and Shades-themed event, which was hosted by Hastings Europa Hotel General Manager James McGinn with assistance from BBC weather man Barra Best. BBQ duties were undertaken by Dean Coppard of Uluru in Armagh using Henderson Foodservice produce and Crossgar Pallas chef Niall McKenna of Belfast’s James Street South and Hadskis, while DJ Paschal kept things lively. ‘We could not have been more pleased with the turnout whilst raising money for NI Chest Heart & Stroke,’ said Nicola Daly, manager of Hospitality Review NI. ‘The inaugural event last year was a great success but this year’s has definitely topped it. To see so many well-known local industry personalities here, enjoying themselves and generously donating to the nominated charity, was fantastic while our special guests Neil McGuigan and John Torode were just the icing on the cake.’ Torode and McGuigan have formed a food and winematching partnership, and were in Belfast with United Wine Merchants to conduct a wine and culinary masterclass. Sponsors of the HRNI Charity BBQ included Crossgar Pallas, Flogas, Henderson Foodservice,Flash Foto Booths, Bacardi BrownForman Brands, Tennent’s NI, United Wine Merchants, Anzac wholesale, The Hudson Bar, Hadskis, Uluru Armagh and The Merchant Hotel Belfast.

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Henderson Foodservice

James McGinn, Hastings Europa Hotel - Compare of the evening

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Malmaison Hotel, Belfast

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Cloth Ear Bar & The Merchant Hotel

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Chef Dean Coppard, Uluru Armagh

Martin Breen, Sunday Life & Naz Din, Nu Delhi Restaurant

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John and Francine Ferris

Tennent’s NI, Park Avenue Hotel & Europa Hotel

Tennent’s NI - Hornby’s Promotion Staff

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pub news

Pubs of Ulster launches Pub of the Year Awards 2014

Pubs of Ulster chairman, Mark Stewart and CEO, Colin Neill launch Pubs of Ulster’s Pub of the Year Awards 2014 at The Harp Bar in Belfast.

he search to discover the toast of the Northern Ireland licensed trade is under way, with Pubs of Ulster officially launching its annual Pub of the Year Awards last month. Pubs of Ulster, the representative body for the licensed trade in Northern Ireland, is embarking on its annual

search to find the best in the business and is calling on licensees to enter the only industry recognised awards. This year there will be the chance to enter a record 10 categories designed to highlight the very best that the industry has to offer: Best Barperson (in partnership with The Sunday Life); Best Entertainment; Best Food; Best New or Improved;

Best Marketing Idea; Best Charity Event; Best Big Idea, Best Hotel Bar, Best Ulster Pub Week event; and the ultimate award, Pub of the Year 2014. “The Pub of the Year Awards celebrates all that is great about our Northern Ireland’s pub industry and the awards are hotly contested each year,” said Mark Stewart, chairman of Pubs of Ulster. “We have some of the best pubs in the world right on our doorstep and many of these are setting industry standards when it comes to their customer offering and service as well as innovation. “Just like the industry itself, we also understand how important it is to keep evolving and improving. That is why this year we launched ‘The Great Ulster Pub Week’ as an additional way to celebrate our fantastic licensed trade and this year we have included an award category to recognise the Best Ulster Pub Week Event. “I would encourage all publicans to get involved and enter this year’s Awards, as we strive to celebrate the real heroes of Northern Ireland’s pub industry.” This year, one of the Awards

categories will invite nominations from the general public. People can nominate their favourite barperson by writing to The Sunday Life, which is joining forces with Pubs of Ulster to find out who’s the Best Barperson in the pub personality stakes. All submitted Award entries, along with public nominations from Best Barperson will be vetted and judged by an independent judging panel comprised of industry experts, before being mystery shopped to ensure they meet industry standards and best practice guidelines. The closing date for entries for the Pub of the Year Awards 2014 is Tuesday, 16th September. A final shortlist will be announced by the end of October, revealing the top five pubs in each category. The winners of the 10 award categories – including the overall Pub of the Year 2014 – will be revealed at the prestigious Pub of the Year Gala on Wednesday, 12th November at La Mon Hotel and Country Club. For further information about the Pub of the Year Awards and to enter online, visit www.nipuboftheyear. org.

Horatio Group embarks on ‘marathon’ fundraiser

he Horatio Group has signed up to participate in Northern Ireland Chest Heart and Stroke’s new Titanic and Causeway Marathon Walks coming up in September, and will be fundraising across its venues in the run up to the event. The Titanic and Causeway Marathons are being organised by 26 Extreme, with the 25km and 50 km event walking routes raising funds exclusively for NICHS. The Belfast-based hospitality group, which owns Madison’s Hotel, The Northern Whig, The Botanic Inn, Horatio Todd’s and The King’s Head, is encouraging as many people as possible to sign up for the Titanic walk which has particular significance to their staff. “In December 2013, we sadly lost a great friend and colleague, Kevin Dorothy,” said a spokesman for the Group. “Kevin was renowned for his humorous anecdotes and for sharing plenty of smiles and laughs with customers and colleagues in the 19 years he worked for the company and is fondly remembered by all who had the pleasure of working with him.” Kevin’s colleagues at Madison’s Hotel suggested that the Horatio Group help raise funds and awareness of the work of NICHS and they are hoping to do this by getting as many staff as possible involved in the marathon walk. Throughout August, staff at The Horatio Group will be organising plenty of events for staff and customers to raise vital funds towards life-saving research, as well as the care and prevention of chest, heart and stroke illnesses. If you would like to contribute and support The Horatio Group staff, visit their Just Giving page at www.justgiving.com/ TheHoratioGroup. There will also be Northern Ireland Chest Heart & Stroke collection buckets in each of The Horatio Group outlets throughout August.

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Daniel Cross and Natasha Parker (right) of Madison’s are pictured with representatives from NICHS and 26 Extreme.

Bacardi Brown-Forman bar profile

The Anchor Bar, Newcastle Reviving a Newcastle institution is at the heart of owner Rob Manly’s plans for The Anchor Bar, while a new Cocktail Bar, craft beer focus and supportive role in the local arts scene keep it up to date. WHAT IS ON OFFER AT THE ANCHOR BAR? Great beer, hearty food and good craic. Our front bar would be primarily music-driven, and our lounge is more food-focused. We then have a pool and gaming room and a back room, where we have a lot of live music, comedy acts and occasionally show films. Our beer garden, The Kraken Cocktail Bar, opened last August and then we have Brunel’s Restaurant upstairs. We are family-friendly and attract customers from varying age groups and backgrounds; we’re less tied to specific age groups than some bars and like to create a relaxed atmosphere. We’re quite a cultural bar, with all the different elements of food, music, film and comedy. We’re very much a community resource and open our doors to all sorts of community groups, charities and sporting organisations. We’re hugely focused on sport as well, and people always come here to watch football, rugby and golf. MY ROLE I’ve been here for 20 years, and started with glass-collecting as a 16-year-old. Almost five years ago, I took a lease on the bar and then, after a year, bought it so I’m involved in all management aspects. We also do a lot in the community, and have a subcommittee that organises fundraisers for local and bigger charities such as football tournaments and Macmillan coffee mornings. I am also a founder and chairman of Newcastle Community Cinema, a nonprofit cinema which won British Film Society of the Year in 2012 and 2013 and which shows films in Annesley Hall and occasionally in the bar and we

work closely with the Newcastle Arts Festival. WHAT IS YOUR CURRENT FOCUS? Craft beer simply as it’s a bit of a passion of mine. We get a lot of ‘craft on draft’ that nobody else in the country can get hold of and we are constantly updating our package craft beer. We primarily, although not exclusively, stock Irish craft beer as we are keen to support the country’s evergrowing and newly-emerging micro breweries. We get a lot of limited edition beers and our guest pump changes every month. With the craft beer market growing steadily and fast in this country, we are trying to encourage our punters all the time to sample and enjoy new flavours and appreciate beer more. We have had ‘beer sampling’ nights, where you have the opportunity to ‘meet the brewer’ with the intention to kick start our own Craft Beer Club. BEST SELLERS AND PERSONAL FAVOURITES Drinks-wise, we focus heavily on the craft beer market and have in-house lager, bitter and cider under our own Hook, Line & Sinker brand. We have recently purchased a micro brewery but for the minute, Hook, Line & Sinker is brewed for us. We import craft beers from England and Ireland in bottles and on draft for the guest pump. Gin is popular for us. We have something called the ‘Seven Deadly Gins’ again it’s just a novel way to get people to try different styles of gin with various garnishes and mixers. We have a huge focus on cocktails at the minute with the summertime, and have been theming them with the

World Cup. Bombay Sapphire would be a big spirit for us, alongside Bacardi and Eristoff. My personal favourite would be an Amaretto Sour (Amaretto, lemon juice, sugar syrup, egg whites and a sliced lemon or orange and maraschino cherry garnish). WHAT INSPIRES ME The thing about The Anchor Bar is it’s a bit of an institution in the town, and it’s close to everyone’s heart in the community. As I have been a part of the furniture for so long, I have a long affection with the place like so many other people. This really inspires me in trying to bring it back to what it was and without a doubt we are heading in the right direction; it’s not far off.

HOW IMPORTANT IS TRAINING? Training is hugely important, especially when it comes to cocktails and product knowledge. We are constantly pushing staff on how important product knowledge is and they respond well - we encourage our staff to read, smell, taste and ask questions all the time. We often go on away days to see what other pubs, restaurants and businesses are up to, we are constantly trying to evolve. FUTURE PLANS We have just opened Brunel’s Restaurant upstairs so we are keen to keep pushing it before we move on to our next project. DESCRIBE THE ANCHOR BAR IN THREE WORDS Community-orientated, friendly and welcoming.

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The

venue refurbishment

Devenish Finaghy

Formerly the bane of its South Belfast neighbours, The Devenish is now a community asset following a major refurbishment transforming the venue into a stylish bar and restaurant alongside three function suites and a modern gym. By Alyson Magee

arlier this month, The Devenish reopened its doors following a refurbishment project aimed at creating a stylish, multifaceted new venue of which its neighbourhood can be proud. The location has seen a variety of incarnations over the years from The Kerry Inn to The Emerald Roadhouse, often drawing a young, rowdy crowd to the ire of the residential community surrounding the site. A gym at the complex closed down around six years ago and the old venue, including five bars around a

courtyard and three function rooms, went into administration and closed down in 2013. “We took it over in May 2013,” says Kelvin Collins, operations manager at JDM Management. “We saw the potential here, what could be done. There are a lot of chimney pots all around and, other than The King’s Head, there’s not a lot of competition. “We realised quite early on, there was a lot of potential for functions and changed our original concept from a hotel to a bar and restaurant with function space.” Several hundred thousand pounds have already been invested

in the refurbishment project, including installation of the high-tech Gym Co which opened earlier this year and has already attracted over 1,000 members. Recognising the inefficiency of the former venue, with its separate bars requiring five sets of staff, five sets of washrooms to be cleaned and so on, the site was redesigned to create a spacious room centred round an island bar and featuring a mix of seating on different levels and varying degrees of privacy as well as a stage for live music acts. A glass-fronted grand foyer featuring a double-height ceiling, reception desk and casual seating provides the

entrance to both the main bar and two upstairs function rooms with their own bars. While one of the rooms is more formal and wedding-focused with capacity for 250 guests and the other more casual and suitable for gatherings of up to 90 people, the two rooms can be conjoined to create a larger space as required. Adjacent to the main bar will be Harleys, a 120-seat restaurant serving American food with an Irish twist, and still under construction. The Harleys project and refurbishment of the ballroom, located beneath the gym and featuring capacity for 1,000 standing or 550 seated guests, are expected to

NUGENT & GIBNEY LTD Pure Irish Craftmanship 149 Loughgall Road, Armagh Co. Armagh BT61 8EP • Tel: 028 3752 3927 Email: info@nugentandgibney.com • Web: www.nugentandgibney.com

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venue refurbishment

be completed by yearend. The ballroom will operate as a standalone venue with its own entrance, and will target larger scale conferencing, banquets and entertainment events. “It’s bigger than suites at the Europa and Ramada,” says Collins. A further addition to the venue, meanwhile, is a new beer garden on the site of the old restaurant. “The beer garden will be pretty unique in this area. We’ve taken the roof off the old restaurant and completely opened the space up,” says Collins, with its location catching the sun over the ideal hours of 3pm to 7pm. “We felt that, for so long, this complex had alienated the locals. We’re targeting the 25-plus age group, and it’s very much reflected in our drink offering and the cocktail selection we have, as well as our live entertainment offer. We have live music Thursday to Sunday, from singersongwriters to five-piece bands, and have branded ourselves the home of live music.”

Formerly tied to Diageo, The Devenish now operates as a free house offering ten draft beer pumps from Heverlee to Blue Moon. Drinks partners include Drinks Inc and Britvic, with Bacardi Brown-Forman the main spirits supplier. “We’re a flagship venue for the Jack Daniels portfolio, and have had a branded cabinet made up to display vintage Jack Daniels bottles and will have a branded fender guitar, which ties in with the live music for us,” says Collins. “We feel Bacardi Brown-Forman is a really strong partner for us.” The cocktail list at The Devenish is extensive, and favours classics including bourbon sours and juleps while sawed off, wall-mounted whiskey barrel ends further reinforce the Jack Daniels link. Designer Raymond Kelly has created a modern yet vintage look throughout the venue from its opulent foyer to reclaimed wood wall panelling and stamped tin ceiling tiles imported from the US in the main bar, while “modern lighting brings a bit of 21st century to

it,” says Collins. Nugent & Gibney supplied all furniture, ‘up-cycling’ some of the existing bench seats by recovering them, while other contractors included S&D Electrics and JDM Property as the main building contractor. Harleys, once up and running, will serve quality steaks, ribs and burgers along the lines of a US-style roadhouse. “Food will be paramount here, and the quality will be the main attraction” says Collins, with the family-friendly restaurant focused on building a Harleys brand by offering take-home cups for the drinks fountain as a draw for kids. A loyalty scheme at the gym will also link with offers at Harleys. Customer service is a further focus, with Collins, General Manager Ursula Taylor and Bar Manager Noel Doran aiming for high standards including table service in the main bar. The Devenish currently employs 40 full- and part-time staff members, set to increase once the restaurant is operational, with an additional 20

staff in the gym. “We’re also looking to move the head office onsite from the Lisburn Road,” says Collins. “This will be the flagship brand for us.” Behind JDM Management is the South Belfast Conlon family, which operates three ChipCo and PizzaCo outlets apiece in Ardoyne, Finaghy, Stewartstown Road and Botanic as well as The Whitefort on Andersonstown Road in Belfast and Light Nightclub in Glasgow. “The Devenish is a one-stop shop,” says Collins. “We think of ourselves as a hotel without the bedrooms. We have people who go to the gym and then come over for a coffee and will hopefully use the restaurant when it’s ready. We have Finaghy Train Station and the park and ride right beside us so we’ll be targeting commuters as well. “When we had our first wedding this month, there were a lot of guests from the local community who said they would not have been comfortable to come to the old Devenish but would now be happy to come back.”

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hotel and accommodation news

Value of RoI hotel sales to exceed €350m by end of 2014 T D

he value of Irish hotel sales will exceed €350m by the end of 2014, according to property consultant Savills Ireland. In its latest report on the hotels market, Savills report that €115m worth of hotel sales have taken place so far this year and a further €107m are sale agreed. “At the half way point of the year, the value of hotels sold or sale agreed in Ireland has already exceeded the 2013 total of €200m,” said Tom Barrett, head of Savills Hotel and Leisure Division. “In addition, there is approximately €105m worth of hotels currently on the market, so by the end of the year, we firmly expect that sales will be well in excess of €350m.” Barrett said the profile of buyers is varied and there is The Malton Killarney (pictured) is one currently a mix of domestic and overseas parties chasing three prestigious hotels representing opportunities in the market. “This includes both investors Ireland’s first hotel portfolio sale for from outside of the hotel industry and career hoteliers,” he almost a decade, alongside Kilkenny said. “The latter are motivated by the opportunities arising Ormonde Hotel and the Metropole Hotel Cork. Savills Hotels & Leisure is from improving trading conditions and buying at below cost. Some buyers see value in buying loss-making properties with handling the sale. significant turnaround potential.” According to Savills, a revival of the tourism sector is driving demand for hotel services with the number of overseas trips to Ireland by non-residents increasing by 13.8% since 2010. Moreover, a record 1.16 million North American tourists visited Ireland last year. Dr John McCartney, director of research at Savills, said: “The outlook for the second half of 2014 is positive. At the macroeconomic level, further growth in GNP and employment numbers is expected to support a continued recovery in domestic tourism. In addition, very low base interest rates should see the euro, which has fallen significantly in recent months, continue to weaken against sterling and the dollar. This should help to underpin demand from non-euro area tourists coming to Ireland.” Some notable transactions that have taken place in the first half of the year include the Portmarnock Hotel & Golf Links (€30m) which is sale agreed with Kennedy Wilson, the Maldron Parnell Square (€15m) and Pearse Street Hotel (€13m) which is sale agreed with Dalata, and Doonbeg Lodge which was purchased by Donald Trump.

New self catering complex opens in Annalong

Trade Minister Arlene Foster is pictured with proprietors John and Myrtle Haugh at the official opening of the new Kribben Cottages complex in Annalong.

rade Minister Arlene Foster has officially opened the new Kribben Cottages complex at Annalong, a cluster of five self-catering cottages developed with assistance from Invest Northern Ireland. The accommodation has already achieved four-star accreditation from

the Northern Ireland Tourist Board. “If our tourism industry is to achieve the challenging objectives set in the Northern Ireland Executive’s economic strategy, it is imperative that projects and accommodation such as this are in place,” said the Minister. “These impressive and high quality cottages look fantastic and are an asset to tourism in Annalong and the wider region. Kribben Cottages really represent a tremendous vote of confidence in the future of tourism in an Area of Outstanding Natural Beauty rich in tradition and heritage, and boasting unparalleled access to a number of stand-out attractions such as Spelga Dam, Silent Valley and, of course, the Mournes.” Kribben Cottages has benefited from design advice from Invest NI to rebrand the business, which was previously called Dunnywater Cottages. Invest NI’s support towards the construction of the cottages was announced in 2012.

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erry~Londonderry hotelier Patsy O’Kane recently collected her MBE in recognition of her achievements and service to tourism and hospitality. The owner and general manager of the Beech Hill Country House Hotel travelled to Buckingham Palace, where she was awarded the prestigious accolade by Her Royal Highness Princess Anne. “I am truly honoured to be awarded this MBE,” said O’Kane. “Being presented with the award by Her Royal Highness Princess Anne in the beautiful surroundings of Buckingham Palace is an experience that I will never forget. “This award is testament to my family’s hard work and dedication over the past 24 years to transform the Beech Hill into a luxurious four star hotel.” O’Kane’s family has owned the Beech Hill Country House Hotel since 1989, and she has undertaken a transformation of the Georgian home into a 30-bedroom destination of choice for leisure and corporate visitors. Patsy O’Kane is pictured at Buckingham Palace with her MBE.

Portrush hostel is first to achieve five star rating

rade Minister Arlene Foster has congratulated the owners of a boutique hostel in Portrush for achieving five-star status under the Northern Ireland Tourist Board (NITB) Quality Grading Trade Minister Arlene Foster is pictured Scheme. with Andy and Frankie Hill, proprietors of The 28-bed Portrush Portrush Townhouse. Townhouse is the first hostel in Northern Ireland to be awarded the star rating. “This impressive facility enhances the accommodation provision for visitors to a region that offers so many excellent amenities and is especially appealing for those seeking surfing and coastal experiences,” said Foster. “Portrush Townhouse is certainly a shining example of quality and its fivestar rating now gives it a great springboard to move forward and bring more visitors in to the town.” Open year-round, Portrush Townhouse specialises in ‘surf and stay’ activity breaks in conjunction with the nearby Troggs Surf School. First certified as tourist accommodation in May 2013, the hostel has achieved the quality rating after only one year of operation. “We are delighted that our hostel has been graded as the first five-star hostel in Northern Ireland,” said Frankie Hill, proprietor. “We believe our potential guests will see and appreciate this quality mark and that it will help sway their decision to stay with us in Portrush.”

hotel news

Europa brings urban rooftop gardening to Belfast

astings Hotels Groups’ iconic Europa Hotel is bringing a bit of New York to Belfast with its new edible roof garden, complete with greenhouse. “This new herb garden illustrates our continued dedication to food provenance,” said Howard Hastings, managing director of Hastings Hotels. “Last year, and as a continuation of this commitment to sourcing the freshest produce, lowering food miles, and reducing our carbon footprint, we began a programme of development of herb and edible flower gardens at the Culloden Estate, Slieve Donard Resort and Stormont Hotel. The initiative was so successful and well received by guests, that we have now rolled this out over the other three hotels in the group this year, and have also actually expanded the existing herb gardens with new additions including rhubarb beds and Chilean guava bushes. “The Europa Hotel was the last in the group to get growing and the second floor roof area in front of the Euro Business Centre and overlooking the bustling Great Victoria Street was chosen as the perfect location. It did, however, present its own challenges in terms of logistics, being north facing and everything from raised beds, topsoil, compost, and of course the greenhouse itself had to be lifted up to the second floor by crane in the early hours of a calm morning, so as not to upset the flow of city traffic.” The greenhouse will be used to grow microherbs and peashoots for the hotel from April to October and the raised beds have been planted with rhubarb, bay trees, thyme, rosemary, parsley, sage, coriander, chives and even chocolate mint for the chefs to use across many of their popular dishes and even in cocktails in the bars. “We are very excited to now have our own productive garden here at the hotel,” said Adrian McDaid, executive head chef at the Europa Hotel. “We have been ‘acquiring’ herbs from the Culloden Estate’s herb garden on a regular basis but it will be so much better for our team to literally have our own selection right at our fingertips.” Model Gemma McCorry is ready to enjoy the musical sounds of the great jazz loving cities of New York and New Orleans this summer, with The Merchant Hotel’s Berts Jazz Bar hosting a series of live jazz events. Music lovers can transport themselves back to the chic jazz bars of the ‘Big Apple’ over July 24–27 and enjoy ‘Summer in New York’ nights, followed by the sounds and tastes of New Orleans with ‘The Story of the Blues’ over August 28–31. A bespoke food and drinks menu will also be created for each weekend, to give an authentic taste of the cities.

The Europa’s new rooftop herb garden is craned into place.

The Europa is hosting the Belfast City of Rhythms Show 2014, starring U105 Drivetime star Johnny Hero and featuring some of the country’s leading musicians and performers including singers Joe Mac, Colette Curry and Crawford Bell; the latter best known as Van Morrison’s musical director and bassist. The production will complete a six-week run from August 1 to September 8 with four shows a week on Friday, Saturday, Sunday and Monday. Johnny Hero is pictured (centre) with singers Joe Mac, Colette Curry and Ulster Scots dancers Alana Wright (right) and Emma Rice from the Bright Lights Dance Group.

Galgorm’s new River Room includes Gin Bar

oping to benefit from the current gin renaissance, Galgorm Resort and Spa is listing 30 choices of heritage and artisan brands ready to serve in the luxurious surroundings of the Conservatory at the River Room, the latest addition to the four-star resort. Ten jobs have been created through the £1m project, created by Hampton Conservatories with internal design by RPP Architects. The addition boasts views of the River Maine and surrounding parkland, and is fitted with bespoke Ulster Carpets and Abbey Upholsterers interiors. As well as an extensive Gin List, the bar will offer signature Galgorm Gin Cocktails prepared by resident mixologists against the background of Galgorm’s resident lounge singer. “Gin is very much the drink of the moment, and our unrivalled range of brands will have wide appeal,” said Paul Smith, general manager of the venue. “The team have done extensive research into the finest products; all that remains is for our guests to relax in the sumptuous new conservatory and enjoy the relaxed atmosphere and stunning views.”

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tourism news

Belfast on the road to ‘World Host City Destination’ B usinesses within the hospitality and tourism sector are being urged to back a campaign to make Belfast a ‘WorldHost City Destination’. Belfast City Council and Invest NI are supporting the campaign to achieve the worldwide industry standard of excellence. Practical support to improve customer service standards and increase competitiveness is being led by Destination Belfast, with financial support from the European Regional Development Fund. Destination Belfast has already started strengthening the sector through business development and improvement workshops, master classes and mentoring, and the appointment of local tourism champions. “With Belfast being firmly recognised as a year round destination for business and leisure visitors we want to ensure that their experience and the service received is world class,” said the Lord Mayor. “Being a

WorldHost City destination will enable local businesses to showcase the best the city has to offer and send a clear message of commitment, care and excellence to our visitors. “This latest initiative to achieve WorldHost City Destination status builds upon our famous warm welcome and allow us to receive the recognition our city deserves. I want all our city champions to get behind this wonderful initiative to keep Belfast on the global map.” WorldHost has been used to train over 200,000 customer-facing staff at events ranging from the 2012 London Olympics to the upcoming Commonwealth Games. Staff members at Belfast Castle and Malone House have also been accredited with the industry standard. “Titanic Quarter, one of Belfast’s greatest success stories in recent years recognises the importance of customer service standards across the city and we are delighted to have achieved

Lord Mayor of Belfast Nichola Mallon is pictured centre with Bill Wosley MBE, managing director of hospitality firm Beannchor, and Councillor Deirdre Hargey at the launch of Destination Belfast’s WorldHost City event.

our very own ‘Hotspot Status’,” said Kerrie Sweeney, CEO of the Titanic Foundation. “We continue to champion WorldHost as it is a practical and cost effective tool to develop our people and in turn our tourism offering.” Harry Connolly, executive director of appointed project delivery agent Fáilte Feirste Thiar, said:

“We look forward to rolling out the WorldHost campaign in partnership with all our stakeholders and especially those businesses at the coal face of developing Belfast’s fantastic visitor offer.” For further information, please contact Destination Belfast’s Project Manager Caroline Redmond by email on redmondc@belfastcity.gov.uk.

Fresh look for visitor information centres

From left, Christine McCormick, manager of Newcastle visitor information centre with Jayne O’Neile, visitor information officer at NITB outside the newly branded premises.

he Northern Ireland Tourist Board (NITB) has developed a new visual identity for the network of local council visitor

information centres across Northern Ireland. The dynamic new branding includes a fresh colour palette, new staff

uniforms, high impact graphics, better signage and a name change from ‘tourist’ to ‘visitor’ information centres, in recognition of their appeal to domestic and local markets. NITB has also produced visual identity guidelines to support the visitor information centres in presenting tourism literature and improving the appeal of displays, light boxes and screen content. “The difference is incredible and we are delighted that so many councils and managing agents have adopted the new branding,” said Jayne O’Neile, visitor information officer at NITB. “Over half the network of 32 centres have rebranded and many more have plans to do so in the coming months. When you see the network brand, you can be assured of an enthusiastic visitor experience from friendly staff who are knowledgeable and

passionate about their area.” The latest centre to embrace this branding is Newcastle. Christine McCormick, of Newcastle visitor information centre, said: “The modifications Down District Council have made to Newcastle, in line with NITB’s new brand, have created fantastic visual improvements and highly motivated our staff. As a result of this makeover, we expect to attract even more visitors from home and abroad to the centre.” The 32 visitor information centres which are owned and managed by local councils form a network right across Northern Ireland and are the key go-to places for visitors looking for information on attractions, events and places to stay. The re-branding follows a successful pilot scheme and was timed to coincide with the recent relocation of several visitor information centres.

Foster announces NITB Board appointments

rade Minister Arlene Foster has appointed Angelina Fusco and Terry McCartney to the Board of the Northern Ireland Tourist Board (NITB). The two new appointments were effective from July 1, and will end on June 30, 2017. “I am confident that these new Board members will help us to build on the momentum created over the past number of years, which has moved tourism in Northern Ireland to a whole new level in terms of world-wide profile, economic impact and selfbelief,” said the Minister.

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The appointments were made in accordance with the Code of Practice of the Office of the Commissioner for Public Appointments, Northern Ireland. Membership of the Board of the Northern Ireland Tourist Board carries a remuneration of £4,995 per annum. Fusco has been the MD of Angelina Fusco Training and Consultancy, a sole trader helping individuals and groups get their stories across through effective media interviews as well as offering training and consultancy in journalism and social media, since September 2013. Previously,

she worked for BBC Northern Ireland as a regional journalist, radio producer and editor of BBC Newsline. Terry McCartney is the owner and manager of the award-winning Belmore Court & Motel in Enniskillen, and is responsible for the day-to-day leadership and management of the 60-bedroom, four-star property. He has previously lectured in Hospitality and Computers at the South West College in Fermanagh, and worked for Finlay Hydrascreens and Dillon Bass.

tourism news

NITB runs all-Ireland summer campaign Game of Thrones actress Michelle Fairley.

heNorthern Ireland Tourist Board (NITB) has run an allIreland summer campaign focusing on the ‘real people’ that make Northern Ireland the perfect destination for a weekend break. The campaign, which ran last month, follows real life visitors from the Republic of Ireland as they travel to Northern Ireland for a short break to experience exciting cultural destinations and capturing their genuine reactions. The adverts feature world famous Game of Thrones actress and Causeway Coast native, Michelle Fairley, as well as real tour guides such as Caroline Wilson from Belfast and Colum Lynch, who is the Guildhall and Tower Museum Tour Guide in Derry/Londonderry. “With our new summer campaign we really wanted to showcase the people of Northern Ireland and how they help to make it such a special place,” said Ruth Burns, destination marketing and PR manager at NITB. “Visitors will be delighted not only with the wealth of things to do and see here but also with the stunning coastlines, warmth of the welcome and authenticity of experience. Northern Ireland is simply alive with culture, heritage, history and hidden gems and we think that visitors will be surprised and delighted at how much there is to learn, discover and explore.” It ran across TV, outdoor advertising, radio, press and digital media. Web films will tell the extended story of the visitor’s experiences to Northern Ireland and can be found on NITB’s website discovernorthernireland.com.

Heaney poetry tours rank as five-star experience T ours around the poet Seamus Heaney’s ‘first world’ in Magherafelt have been rated a five-star experience under a Northern Ireland Tourist Board (NITB) quality grading scheme. The accolade highlights Laurel Villa Tours of Heaney Country as being of an ‘exceptional’ standard, and follows an earlier NITB four-star rating for the award-winning Laurel Villa Boutique Guest House from which the tours begin. The Guardian has described the Heaney Country tours as ‘one of the top 10 outdoor activities in Ireland’ while, among widespread positive media coverage and compliments, Hairy Biker and Heaney enthusiast Si King has also taken the experience for BBC’s The One Show.

NITB Chairman Howard Hastings presents Eugene and Gerardine Kielt with their five star plaque.

First international halal tourism conference set for September

urope is hosting its first international conference on halal tourism to look at how the industry can capitalise on one of the fastest growing sectors in the world. The Halal Tourism Conference, which is being held over September 22-23 in Andalucia, Spain, will bring together the global travel industry to discuss ways of tapping into this niche market. The event aims to equip delegates with market intelligence, industry forecasts and trends to understand how to market to the lucrative Muslim

consumer and benefit commercially. According to the latest figures, the halal tourism sector was worth $140bn in 2013, representing around 13% of global travel expenditures. This figure is expected to reach $192bn by 2020. “Our research has shown there are so many countries and travel operators who can benefit from halal tourism but are currently missing out,” said organiser Tasneem Mahmood of CMM. “This conference will show the opportunities that are present and show you exactly how to grab them. It will be an excellent knowledge

Covering the life and works of the major poet, the five-star tours are conducted by historian and experienced Blue Badge guide Eugene Kielt, a Magherafelt native, proprietor of Laurel Villa Guest House and a friend of the late Nobel Laureate. As well as the tours of Heaney Country, the guest house boasts a full Seamus Heaney experience that includes an exhibition and regular Heaney-related poetry evenings, and is the epicentre of the On Home Ground Poetry Festival, inaugurated last year and named by the poet before his untimely death. Most of the 2014 festival events will be held in the stunning grounds of Laurel Villa, a designated UK Poetry Society Landmark and a major tourist attraction for Heaney devotees.

forum and an ideal platform for exchange of experience between experts in the industry and countries who are actively engaged in halal tourism.” The two-day event hopes to attract tourism boards, tour agencies, tour operators, restaurants, media, hotels, airlines and suppliers to the travel sector. It will also feature seminars from industry experts, workshops, networking sessions and an exhibition. More information about the event can be found on by visiting www. htc2014.com.

Easyjet to introduce Belfast to Reykjavik route

asyJet is to commence direct scheduled flights between Northern Ireland and Iceland, operating from Belfast International to Reykjavik twice weekly from December 12. The budget airline expects to attract an annual 30,000 passengers on the new route, which is the 26th destination for easyjet out of Belfast and will use the 156-seater Airbus A319.

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tourism news

European Heritage Open Days to embrace Northern Ireland’s rich food heritage

nvironment Minister Mark H Durkan is calling on hotels and restaurants to embrace our rich food heritage and get involved in the European Heritage Open Days (EHOD). Running from September 13-14, EHOD is a Europe-wide event that promotes interest in historic and modern buildings. These buildings are brought to life when they throw open their doors to the public and host various free events from living history to poetry readings. This year will also see the event embrace our rich food heritage by pairing local producers with a building steeped in history with the Hastings Hotel Group, Food NI and the Northern Ireland Hotels Federation (NIHF) already on board. “EHOD weekends offer a wonderful opportunity to see inside many fascinating historic buildings, many of which aren’t normally open to the public,” said the Minister. “The marriage this year between our rich culinary heritage with our built heritage really will give some ‘food for thought’. I welcome the involvement of the Hastings Hotel Group, Food NI and the NIHF which will really add an extra ‘flavour’ to what is already a highly successful annual event and I encourage others to sign up. “Last year over 68,000 visitors were able to get inside many of our stately homes, churches, museums and gardens. This year we have all the ingredients for an even better event and I encourage everyone to come out in September for a good ‘nosey’ round our historic buildings whilst sampling our local fare.” Howard Hastings from the Hastings

Hotels group will be hosting food events in two of his hotels - Ballygally Castle and the Slieve Donard Resort and Spa. “European Heritage Open Days are well established as a special weekend for those who live here, and for visitors alike,” said Hastings. “I welcome the initiative from the Northern Ireland Environment Agency (NIEA) and Food NI to further enhance the visitors’ experiences by linking our Built Heritage to our Food Heritage. “At Hastings Hotels, we are passionate about local sourcing of our produce and we are fortunate in having heritage properties of note at Ballygally Castle and at Slieve Donard Resort & Spa. Ballygally Castle for example will be providing a talk and tasting of Glenarm Shorthorn beef. Supplied locally, this is a perfect example of how heritage buildings and suppliers can pair up for the Open Days. “We also look forward to offering themed menus during the EHOD, and offering our guests the opportunity to view our recently-installed herb gardens, herbs which are used by our hotels’ chefs every day.” This year’s EHOD sub theme of ‘Anniversaries’ enables hotels, restaurants and cafés to encourage customers to spend the weekend or have a meal. The large number of visitors across all of the sites may need accommodation and refreshments so what better way to keep in the EHOD spirit than to visit the restaurants and cafes local to the buildings. For more information on how your business can get involved please contact ehod@doeni. gov.uk or visit http://www. discovernorthernireland.com/ niea/ehod

From left, Janice Gault (NI Hotels Federation), Howard Hastings (Hastings Hotels), Angela Gregg (Department of Environment), Adrian Morrow (Glenarm Estate) and Michele Shirlow (Food NI).

Foster bolsters HBO relationship

Pictured with Arlene Foster are Alastair Hamilton, chief executive of Invest Northern Ireland; Chris O’Connor, British consul general in Los Angeles; and Andrew Lewis, senior vice president of Corporate Development at InvestCloud.

Trade Minister Arlene Foster recently paid tribute to the volunteers who helped contribute to the success of the Big Start of the Giro d’Italia, at an event at Belfast City Hall. Also pictured are: Lord Mayor of Belfast, Councillor Nichola Mallon; Gil Grummitt, a Big Start volunteer; and Wendy Osborne, CEO of Volunteer Now.

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rade Minister Arlene Foster recently met with HBO Films & Mini Series senior vice presidents Jay Roewe and Janet Graham-Borba to discuss further opportunities for the creative industries sector in Northern Ireland and the phenomenal success of Game of Thrones. “Game of Thrones has become the most watched programme in HBO’s history, having taken over the top spot from The Sopranos,” said the Minister. “I know many fans are already suffering withdrawal symptoms following the Season Four finale last week, but the good news is that filming begins on Season Five at locations across Northern Ireland in July. “Our successful relationship with HBO has been incredibly positive for Northern Ireland and I had a very worthwhile meeting here. Game of Thrones has already generated over £87m for the local economy and the filming of Season Five is expected to boost that figure by a further £20m. I look forward to continuing to work with HBO with a view to maximising the potential benefits offered by the creative industry sector in Northern Ireland.” During a four-day trip to the US, Foster also attended a business breakfast organised by NI Connections, an organisation which aims to bring the diaspora together with the aim of encouraging further investment back home.

tourism profile

Golf tourism – Teeing things up to achieve economic success

Following a record-breaking inaugural event last year, the NI Open Challenge is returning to Galgorm Castle Golf Club over August 2831. The event aims to further enhance Northern Ireland’s reputation as a golfing destination. Pictured at the launch event are, from left, Tournament ambassador Michael Hoey; Trade Minister Arlene Foster; European Tour Commercial Director Mark Aspland; Christopher Brooke of Galgorm Castle Estates; and Mayor of Ballymena Audrey Wales.

By Dr Peter Bolan, senior lecturer in the Department of Hospitality and Tourism Management at the University of Ulster

ith the recent announcement that the Irish Open Golf Championship will return north in 2015, this time to Royal County Down and then again in 2017 to the Lough Erne Resort, another excellent opportunity to attract golf tourists to our shores has presented itself. Building on that to a much higher level still, we then had the announcement that Royal Portrush will once again host the Open Championship, possibly as early as 2019. These fortuitous announcements present Northern Ireland with a huge opportunity in tourism terms. Golf is one of the most avidlyfollowed and watched sports globally, and golf tourism has been valued at some US$20bn with over 50 million golf tourists travelling the world to

play on some of the estimated 32,000 courses. We are very now in a prime position to capture a larger slice of this lucrative market due to our excellent golf product in terms of courses and venues, the extremely high profile of our top golfers and the ever-increasing portfolio of golf events being hosted here. The significance of what this can do for the image of Northern Ireland, our economy and tourism in particular should not be underestimated. Predictions of hosting The Open being worth £70m to the economy are not far off the mark. Golf tourism is one of the most lucrative forms of tourism. Compared to other types of tourists, golf tourists spend significantly more on their vacations (typically two to three times as much) and are a prime tourist market to target. It is not just the immediate impact during the event that will bring a huge economic dividend but the longer term tourism potential through the vast media coverage. On a

global basis, golf is the most watched sport on television. In terms of global audiences for sporting events, golf ranks at the very top, eg the Ryder Cup is watched on television by 1 billion people worldwide whereas a mere 260 million people watched the 2006 football World Cup. Northern Ireland has proven in recent years that it can host major scale events to an extremely high level; most recently the likes of the Giro d’Italia and the World Police and Fire Games. Such successful event management has not gone unnoticed on the global stage and has also included golf, with the 2012 Irish Open at Royal Portrush achieving record spectator numbers which were not a great deal lower than the figures for some of The Open championships. We have a chance to further this success with two opportunities to host the Irish Open again (2015 and 2017) and then a few years later the real

game changer of hosting golf’s most prestigious event – The Open. One of the key differences this time with The Open (as opposed to the Irish Open) is that it will bring a much higher percentage of overseas international visitors to our shores and the media coverage will be even higher and further reaching on a global basis. It is time to start planning and building towards these immense opportunities now. The economic benefits are potentially enormous as long as we are ready to capitalise on it in the right way. Golf’s Open Championship in particular will showcase Portrush and Northern Ireland to the world and if we can embrace it with the same spirit and welcome that was so highly evident recently for the Giro d’Italia then we can accomplish something truly special for our tourism and hospitality industry here that can reap dividends for decades to come.

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business news

NI businesses support Belfast City Airport connectivity ambitions

mall businesses believe that improved air connectivity will encourage inward investment and facilitate export growth for Northern Ireland. In an independent poll of Federation of Small Businesses (FSB) members,96% agreed or strongly agreed that air connectivity encourages inward investment and export growth. A further 93% described George Best Belfast City Airport as having a largely positive or very positive impact on the local economy. The findings were revealed by the FSB at a business breakfast event held by Belfast City Airport in Stormont’s Parliament Buildings. “Good air links are essential for Northern Ireland’s economy,” said John Friel, regional chair of FSB Northern Ireland. “The findings from our members revealed that the most pressing issue for small business is having more destinations and routes available to them. This can be critical for business looking to find new

markets to export to, or secure inward investment and business from other parts of the UK.” Brian Ambrose, chief executive of George Best Belfast City Airport, said: “We want to continue to improve Belfast City Airport’s connectivity, and particularly offer our customers a greater choice of European destinations. There has been a clear focus from the Executive on improving our transport infrastructure and encouraging exports, particularly from small and medium sized business.” George Best Belfast City Airport is currently subject to a so called ‘seats for sale’ restriction that places an annual limit on the number of seats offered for sale of 2 million departing the airport. The airport estimates that lifting the restriction would allow it to contribute a further £13.2m gross value added to the economy each year, create 270 new jobs, and pave the way for new European destinations.

Trade Minister Arlene Foster is pictured with James Knowles and Eugene Taylor of Denroy Plastics at Farnborough airshow earlier this month after announcing the Bangor-based firm has secured a multi-million dollar five-year contract with Texas-based Triumph AerostructuresVought Aircraft Division. It will supply components for use on the Bombardier Global 7000 and Global 8000 business jets.

FSB highlights gas supply problems

ack of competition amongst providers of natural gas suppliers within Northern Ireland needs to be redressed to enable a major boost for the local economy, according to a sustainability expert. “Infrastructure investment in the Northern Ireland economy for the provision of natural gas supply is vital,” said Allen Creedy, national chair of Environment, Water and Energy for the Federation of Small Businesses (FSB) on a recent visit to Belfast. “I am not convinced that there are a sufficient number of suppliers to ensure effective competition, nor does there seem to be sufficient promotion of switching to natural gas supplies. There needs to be incentives provided to consumers, particularly small businesses, to convert from heavy fuel such as oil to natural gas. “Affordability within the energy market remains a major challenge to small businesses. With unexpected and significant hikes in gas prices being commonplace, there is a lack of confidence around the industry which could be reassured through increased competition coupled with guidance on pricing.” Creedy was in Northern Ireland to attend a roundtable discussion on natural gas. During the event there was discussion on the commitment by the NI Executive to provide £32.5m part-funding towards the new gas transmission pipelines to main towns in the west of the Province.

Local company Get Invited has developed an innovative online platform providing event organisers with a helpful tool to handle ticket sales and registrations, as well as providing valuable feedback from customers via the company’s unique social media tracking system. Over 250 events have now been secured using the service, which started life as a university master’s project in October 2013. Pictured are the Get Invited team, from left, David Turner, Kyle Gawley, Emma Leahy and Stuart Kennedy.

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Trade Minister Arlene Foster has announced a £10m investment by Thompson Aero Seating Limited, creating 85 new skilled manufacturing jobs. The Portadown-based company designs and manufactures business class seats for the commercial airline sector. The Minister is pictured with Gary Montgomery, CEO of Thompson Aero Seating.

British Safety Council issues summer job caution

orkers are far more likely to be injured in workplace accidents during the first few months of a new job than at any other time, says the British Safety Council. With the holiday season underway, employers are urged to pay extra attention to the health and safety of young people hired for temporary, summer work. “Vacation jobs are a great way for young people to earn money, get some experience and develop skills,” says Alex Botha, chief executive at the British Safety Council, “but we know they can be particularly vulnerable when they start work. “Of course employers working with young people doing summer jobs have duties to keep workers safe and well. Employers also have an opportunity to communicate the importance and basic principles of health and safety to young people as they start their working lives. This essential learning can be taken to their next job and beyond. In doing so they can keep themselves and their coworkers healthy and safe while having the confidence to speak up if they have concerns about the hazards they are facing.” A dedicated Speak Up, Stay Safe campaign website has information, fact sheets on the law and good practice, top tips on working with young people as well as videos and links to organisations like the Health and Safety Executive (HSE). It is available at: www.britsafe.org/speakupstaysafe.

business news

Tourism Hero launches Apprentice Programme

From left, Belfast Met Lead Training Manager Heather Hedley and Trade Minister Arlene Foster help restaurateur Niall McKenna launch his new Apprentice Programme.

ne of Belfast’s leading restaurateurs, Niall McKenna of James Street South, The Bar & Grill and Hadskis, has launched an Apprentice Programme for aspiring chefs.

The search is on for eight apprentices, aged between 16 and 24, with the drive and enthusiasm to develop their skills and learn everything they can from some of the best chefs in Northern Ireland during a year-long placement. McKenna, who was recently named Northern Ireland Tourism Hero at the NI Tourism Awards, said the Programme is an investment in the future of world-class hospitality here. “This is geared for aspiring chefs who have the determination to succeed, learning from leaders in the industry and cooking with local produce to create the dining experience that James Street South is famous for,” he said. “Our apprentices will receive ongoing training and development through weekly workshops in our Cookery School, as well as regular activities to ensure a greater

appreciation of food, like meeting producers and others on the supply chain. “These vital aspects of the apprenticeship will equip our apprentices with crucial skills for their future culinary careers.” The scheme has been endorsed by Trade Minister Arlene Foster, who says training new talent is the bedrock of our tourism infrastructure. “Northern Ireland is famous for its warm welcome and hospitality, and the Apprentice Programme will sustain and develop the industry in the future,” said Foster. “Investing in the next generation of chefs will reinforce Northern Ireland’s reputation as a fantastic food destination, and build on the excellence that already exists here.” As part of the Programme, the successful candidates will combine their James Street South training

with two days attendance at Belfast Metropolitan College each week to learn and practice the skills for the job. Belfast Met Lead Training Manager Heather Hedley said the Apprentice Programme will give students the chance to hone and showcase their skills. “Belfast Met is a huge advocate for apprenticeships and believes they are one of the best ways of preparing young people for the world of work,” said Hedley. “Our students work incredibly hard to gain the experience needed to succeed, and to have the chance to be part of the James Street South team with Niall is a great incentive. “We look forward to working with the successful applicants to equip them with the skills they need to make the most of this fantastic opportunity to work with some of the biggest names in the industry here.”

Businesses seeing red over regulation

lmost three-quarters of businesses have experienced rising costs when complying with business regulations over the last five years, according to the latest Quarterly Economic Survey (QES) released by Northern Ireland Chamber of Commerce and Industry (NI Chamber) earlier this month. Produced in partnership with business advisors BDO, the survey also revealed that 57% of firms believe the quality of guidance around regulation is good but 52% expressed concerns over how regulations were developed, stating that the government does not engage well with them before any new regulation is introduced. In contrast, 45% of firms stated that it is not regulations that are the problem but the way they are enforced by regulators. Meanwhile, 40% of respondents expressed a concern that the requirements of local businesses are not adequately

represented at EU level. Respondents were asked which areas of regulation their company finds the most burdensome. Health and safety (41%), employment (35%) and direct taxes (33%) were the areas most commonly cited. Additional findings surrounding business regulation revealed that 27% of businesses have used nibusinessinfo.co.uk in the last 12 months, with 12% of members using it specifically for advice on business regulation. The findings, which relate to Quarter 2 of 2014, also illustrate how Northern Ireland’s economic recovery is continuing, albeit slowly, with Northern Ireland remaining a largely lagging region in the UK’s recovery. “Northern Ireland still appears to be zigzagging towards a full recovery but there are some real positives this quarter,” said Ann McGregor, chief executive of NI Chamber. “Recruitment intentions in both manufacturing and services have strengthened

From left, are Maureen O’Reilly, economist, Maybeth Shaw, partner at BDO and Ann McGregor, chief executive of the NI Chamber.

which shows business confidence is improving. Cost pressures are easing further and the cash flow position of more businesses is improving.” The survey was completed by 302 businesses from across Northern Ireland between May 29 and June 17.

Ministers launch first Northern Ireland open data challenge T

Trade Minister Arlene Foster and Finance Minister Simon Hamilton are pictured at the launch of a £5,000 app design challenge.

rade Minister Arlene Foster and Finance Minister Simon Hamilton have launched a £5,000 app design challenge. The ‘Open Data Challenge’ aims to find new and innovative ways to use open data, including information available from the Department of Finance and Personnel’s Northern Ireland Statistics and Research Agency (NISRA). Open data is information and statistics accessible to the public, under a licence which allows its reuse. The winning application will be deemed to make best use of NISRA data. “The Executive’s draft innovation strategy highlights the importance of the public sector in driving innovation,” said Foster. “We now live in a digital economy built on data and it is important that the Northern Ireland public sector plays its role through initiatives such the challenge being launched today. “I see this as a great opportunity to use public data to showcase the creativity and imagination of our digital sector and would encourage anyone with an interest in app design to take up the challenge.” Hamilton said: “As finance minister, I have been promoting the need for public sector reform as an essential element in the delivery of high quality public services to our citizens. The Open Data Challenge provides an excellent opportunity to engage with and tap into the talent and expertise within our digital sector and wider community. Such initiatives are a prime example of how more innovative methods can be adopted to help reform key public services.” The Open Data Institute welcomed the challenge prize being launched in Northern Ireland, and will assist in judging the entries later this year. Further information is available at ignitn.com/opendata14, and the challenge is open to applications until August 22. A shortlist of the best applications will be invited to present their proposals to an expert panel as part of this year’s CultureTECH Festival in Londonderry in September.

HR • 51

social scene

Magners Derby delivers magical moments O

ver 6,000 people enjoyed one of Northern Ireland’s most popular race day meetings at the recent Magners Derby Day, part of the Summer Festival of Racing at Down Royal Racecourse. As Northern Ireland’s richest flat race, the Magners Derby prize pot of €100,000 attracted a high calibre of horses and jockeys. Wexford Town, ridden by Kevin Manning and trained and bred by his father-in-law Jim Bolger, came out on top as this year’s winner. The brand took the opportunity to let hospitality guests sample Magners Light, impeccably served over ice, as it has introduced a pint bottle to its range just in time for summer - offering all the crisp, refreshing flavour and natural character you’d expect from Magners Original for a third less calories.

Rosaleen and David Mulholland from Mulhollands on the Square, Dromore.

Sam Campbell and John Hegarty from the Royal Court Hotel, Portrush, with Sarah Shimmons from Tennent’s NI and Matthew Sinclair (far right) Magners Light promo guy.

Brenda and James McKay from Ten Square, Belfast.

Hugh Fitzsimons (left) from Tennent’s NI with Lynne and Neil McKeown from Jenny Watts, Bangor.

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Jean (left) and Alan Simms from the Portside Inn, Belfast, with Paula McAloone (centre) from Tennent’s NI.

Fiona Creedon of Tennent’s NI and Mike Todd, GM of Down Royal, at the Launch of The Magners July Race Evening.

Ross Heggarty (left) from Tennent’s NI with Sarah and Phil Patterson from the Fortuna Group.

Sarah Shimmons, marketing manager for Tennent’s NI, is pictured at Down Royal Racecourse presenting jockey Kevin Manning with the Magners Derby trophy.

Kevin Manning is pictured on Wexford Town, leading the pack as they crossed the finish line to win the 2014 Magners Derby at Down Royal Racecourse.

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Editorial: 15th August Advertising: 22nd August

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JOB TITLE: General Manager Company: Hastings Stormont Hotel

“If you need it, work for it!” Norman mcbride

HOW LONG HAVE YOU BEEN IN YOUR CURRENT POSITION? 10 years with Hastings. WHAT’S IN A DAY? No two days are the same. WHAT WAS YOUR FIRST JOB? Apprentice barman at the Quarry Inn. IDEAL JOB? I’m doing it. INSPIRATION IN YOUR LIFE? Sir William Hastings YOUR MOST VALUABLE LIFE LESSON? Trust no one.

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ENTERTAINMENT FAVOURITE TV SHOW: Law and Order FAVOURITE FILM: Shawshank Redemption ALBUM CURRENTLY LISTENING TO: Paloma Faith - A Perfect Contradiction FAVOURITE BAND: Plan B LAST BOOK READ: Steve Jobs Biography FAVOURITE celebrity: Davina McCall SOCIAL FAVOURITE FOOD: Mexican FAVOURITE RESTAURANT: Acapulco LAST HOTEL YOU STAYED AT: Flamingo Las Vegas LAST BAR/NIGHTCLUB YOU VISITED: The Hudson FAVOURITE PLACE IN THE WORLD: Las Vegas INDOOR CONCERT OR FESTIVAL? Robbie Williams LAST HOLIDAY: Las Vegas for my daughter Lyndsay’s 30th birthday

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