Hospitality Review NI March 2020 by Helen Wright

MARCH 2020

The official publication for

MARCH 2020

PUSH CONTINUES FOR LIQUOR LICENSING REFORM

ndustry is hopeful of progress in overhauling Northern Ireland’s antiquated liquor licensing legislation CASTLE WITH A CONSCIENCE: A after the NI Assembly reintroduced a COMMITMENT TO SUSTAINABILITY AT KILLEAVY CASTLE ESTATE IN CO ARMAGH reform bill to its legislative agenda on February 10. A reform bill was previously IS CARRIED THROUGH IN ITS HIGHQUALITY FOOD & DRINKS OFFER P10-11 introduced in 2016 but rendered inactive when the Assembly collapsed in January 2017. “This is very welcome news from the Assembly that the legislation to modernise our outdated liquor licensing will be introduced,” said Colin Neill, chief executive, Hospitality Ulster. “Now is the time to bring real and TASTE OF TOURISM: WHAT TO EXPECT meaningful change to support the AT THE MARCH 31 SUMMIT ALONGSIDE hospitality sector. We look forward to A PROFILE OF INSPIRATIONAL SPEAKER, engaging with Executive ministers, MLAs in the Assembly and Committee members RENOWNED ENGLISH RESTAURATEUR to ensure the swift passage of this Bill MICHAEL WIGNALL PS12-15 through the house. “The transformative effect that this will have on the sector, tourism and the economy will be very positive and help us become competitive at a time when the likes of inflated rates and a high level of hospitality VAT are barriers to growth. We have had many false dawns with the Bill previously being introduced in the last BURSTING WITH INSPIRATION: Assembly before suspension; now is the RETURNING TO TITANIC EXHIBITION CENTRE BELFAST OVER MARCH 24-26, FIND time to make it count.” Reintroduction of the bill follows a OUT WHAT TO EXPECT FROM ORGANISERS sustained campaign by Hospitality Ulster & KEY EXHIBITORS AT IFEX 2020 P23-33 and other sector stakeholders to reform the prohibitive licensing laws, which leave the local hospitality and tourism sectors at a competitive disadvantage to markets such as the Republic of Ireland and Great Britain. Northern Ireland’s burgeoning craft brewery sector came together on January PILLOW TALK: WITH MARCH DESIGNATED 27, to call for changes to the outdated legislation preventing direct sales of beer NATIONAL BED MONTH, HRNI HEARS to the public from their breweries. ABOUT THE LATEST DEVELOPMENTS & Eleven local brewers, backed by the INNOVATIONS FROM LEADING SUPPLIERS Society of Independent Brewers and TO THE HOSPITALITY SECTOR P37-39

Representatives from 11 local breweries calling for reform of liquor licensing laws are pictured at the Sunflower Pub in Belfast.

the Campaign for Real Ale (CAMRA), met in Belfast to discuss forming a new campaign group. “The current licensing laws do not make any provision to allow small producers to sell their products directly,” said Tom Ray, head brewer, Mourne Mountain Brewery. “Until 2010 there were only two small independent breweries in NI; now we have over 30 brewers with a common goal, to offer the choice and variety consumers want. “We would like to see the law updated to reflect this change, to allow us the same opportunities as other small brewers in the UK, to grow our businesses and create jobs and to remove the barriers that put us at a disadvantage in our own market.” Ruth Sloan, Northern Ireland chair, CAMRA, said: “The current licensing laws are a barrier to the growth of small breweries and tourism. It means that beer drinkers, including many CAMRA members, can’t enjoy a local real ale at the brewery or order them online. We support small brewers in Northern Ireland and would like to see changes to the law.” Brewers in Northern Ireland supporting the campaign include: Boundary, Bullhouse Brew Co, Farmageddon, Hercules, Hilden, Hillstown, Knockout, Lecale, Mashdown, Mourne Mountains and Whitewater.

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MARCH HRNI • 3

comment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk. Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk. Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairperson: Danny Coyles The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Eoin McGrath MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Stephen Meldrum Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

Hospitality Review is a copyright of © Independent News & Media Ltd 2019

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PROGRESS ON LIQUOR LICENSING?

elcome to the March edition of Hospitality Review NI. It’s a busy month ahead for the hospitality trade. By the time you read this, Hospitality Ulster will have hosted The Top 100 Businesses in Northern Ireland 2020 awards night at the Crowne Plaza Belfast. And alongside our March edition, you should receive our standalone publication profiling The Top 100; now in its third year. The Top 100 is such a great showcase for the sector, and the breadth of businesses spanning Northern Ireland, from tiny, quirky pubs to the biggest, most stylish hotels. This year, it features 19 new businesses, and we always use the listing as a handy guide when seeking innovative businesses to profile in the magazine. Later this month, meanwhile, we are looking forward to the biennial IFEX exhibition (TEC Belfast, March 2426), with new features for the 2020 event including a Drinks@IFEX section. And then the Northern Ireland Hotels Federation’s always-surprising, alwaysinteresting Taste of Tourism Summit returns to the Culloden on March 31. That should take us through to spring. News-wise, it’s been a busy past month. At the time of writing (Valentine’s Day…), the start of the week saw Hospitality Ulster in Westminster meeting up with then-NI Secretary of State Julian Smith to discuss industry issues. However, by February 13, Julian Smith was gone with Prime Minister Boris Johnson’s extensive Cabinet reshuffle replacing him with Brandon Lewis. Industry representatives have expressed their regret at Smith’s departure, while taking some encouragement in Lewis’ former role as pubs minister. As NI Secretary, he should at least bring some knowledge of the issues facing the local hospitality industry. Such issues include ongoing concern over Reval2020, as highlighted in

last month’s front-page story. Hospitality Ulster Chief Executive Colin Neill opines on the issue on p21, alongside a news piece by John Mulgrew on new analysis of the draft revaluations suggesting a 20% overall increase in rates for pubs against, for example, a 1% decrease in rates to be paid by the retail sector. And post-Brexit migratory labour is a further concern for our hospitality sector, already facing a critical shortfall in staffing (see p5). One piece of good news, or at least hopeful news, is the reintroduction of a bill to reform liquor licensing in Northern Ireland; last introduced in 2016 but left gathering dust during the three-year suspension of Stormont. Industry is united across the wider hospitality and tourism sectors in calling for reform of the antiquated laws, with our p3 story highlighting how the craft beer sector has come together to push the issue. I’ve heard of well-regarded brewers talking about throwing in the towel, so restrictive is the legislation. Despite a growing market for drinks tourism, our local brewers can’t easily sell on-site, online or at food and drinks events. Yet the same restrictions don’t apply in other neighbouring markets. Hopefully reform is forthcoming… Elsewhere in the magazine, content includes a profile of the food and drink offer at the fabulous Killeavy Castle Estate (ps10-11). Only open since April 2019, the Estate is already gaining a reputation for its high-quality fare. In line with the sustainable ethos of the Estate, much of the food is sourced from its own gardens, cattle and sheep, while executive chef Darragh Dooley is bringing high quality, innovation and theatricality to his dishes. Enjoy.

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news

REPORT FAILS TO QUELL CONCERNS OVER POST-BREXIT WORKFORCE P

rime Minister Boris Johnson’s move to scrap a £30,000 minimum salary threshold for immigrants arriving after Brexit has been welcomed by Hospitality Ulster Chief Executive Colin Neill. However, the industry body has expressed concerns over the future availability of hospitality sector workers following publication of a Migration Advisory Committee report on January 28 looking at the potential for a pointsbased system and salary threshold for immigration post-Brexit. “From what we see so far, it does not make for great reading for the hospitality sector in Northern Ireland,” said Neill. “Once again, there seems to be a failure to take into consideration the unique

Colin Neill, chief executive, Hospitality Ulster.

set of circumstances here. Although we do welcome the reduction in the salary threshold, it remains too high, not NI specific, with the skills bar set to a height that is prohibitive for a region which is

EDEN PROJECT TO TRANSFORM BANKS OF RIVER FOYLE

REOPENED LEISURE CENTRE TO CREATE 100 JOBS

n ambitious riverside cultural and environmental tourist attraction, aiming to transform the banks of the River Foyle in Londonderry, has been launched. While no funding for the £67m Eden Project Foyle has been secured, it is contained within the New Decade, New Approach deal that brought about the return of the Stormont Assembly and an opening date has been set for 2023. The project, developed by the Foyle River Gardens charity, hopes to link the Boom Hall and Brook Hall estates giving public access to previously inaccessible land.

LIMELIGHT EVENTS HUB A GETS GREEN LIGHT B

elfast’s Cathedral Quarter has received a boost with planning permission granted for a new music and entertainment hub. City councillors have given the green light to turn the former Arnott’s fruit and vegetable warehouse on Dunbar Street into an events space with a 1,600 capacity. The proposal was first submitted to Belfast City Council in late 2018 and finally approved by members of the planning committee last month. Planning documents reveal that the new Limelight venue will be used for live music concerts and comedy events, live podcast recordings and TV/film recordings, with a maximum of two events per week.

expected to have 30,000 vacancies in the hospitality sector by 2024. “Soft skills are a vital element of the success of the Northern Ireland hospitality and tourism offer and our fear is that they have largely been ignored in this context. We call on the Advisory Committee to give urgent re-consideration due to our distinctive economic position. “The hospitality sector in Northern Ireland is hugely reliant on workers from overseas and we have some grave concerns about what the future may bring. There is real danger of negative impacts on the sustainability of a sector of the economy which has significant growth potential.”

round 100 jobs will be created with the reopening of Andersonstown Leisure Centre in west Belfast in April following a £25m investment. GLL, the social enterprise that runs all of Belfast’s leisure centres under the Better brand, is to recruit 100 people in both full and part-time roles. The jobs will be created across a range of disciplines, including over 50 lifeguards. There will also be the addition of new water slides, an aqua play park and surf simulator in the centre. Other roles will include swimming instructors, gymnastic coaches, fitness trainers, catering staff and front-desk staff.

LET’S GO HYDRO SUBMITS PROPOSAL FOR HOLIDAY PARK

atersports resort Let’s Go Hydro has submitted plans for a holiday park within its grounds. The development at the 1.5-acre site on Saintfield Road in Carryduff will comprise 18 touring caravan/motorhome hook-up pitches, the retention in-situ of one safari tent, the erection

of five new safari tents, an ancillary communal toilet and caravan waste disposal facilities and associated site works. Each safari tent will sleep six people, with a fully equipped kitchen, private shower and bathroom facilities and a private decking area.

PROGRESS MADE IN £11M GOBBINS PATH EXTENSION

“S

ignificant progress” has been in £11m plans to extend The Gobbins coastal path in Co Antrim. As part of the Belfast Region City Deal, The Gobbins Phase II project will join the upper and lower cliff paths at the popular visitor attraction. Mid and East Antrim Borough Councillor Gregg McKean, a member of the council’s City Deal Elected Members

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Working Group, said the project hope to create a “worldclass, authentic visitor attraction” and bring increased numbers of domestic and international visitors to the Borough. Councillor McKean said progress has been made in developing an Outline Business Case for the project, which will be presented to the Treasury this summer. MARCH HRNI • 5

news

PLANNING APPROVAL GRANTED FOR NEW TITANIC QUARTER HOTEL

elfast City Council has given consent to plans to develop a 276-bed hotel located at Hamilton Dock in the Titanic Quarter. The decision to approve the application was made at January’s planning committee meeting, where all members gave the green light to the new family-focused hotel. Set to be developed by family-run hospitality group JMK Group, the hotel will be located just off the Queen’s Road in the Titanic Quarter. “We are delighted with Belfast City Council’s decision to approve this exciting hotel development and are eager to progress our investment in the area,” said John Kajani, founder and chairman of JMK Group. “Belfast has become a destination of choice, particularly for families and city break enthusiasts, and we are thrilled with

the opportunity to support the thriving economic growth of the City’s tourism industry.” The approved hotel will offer a range of amenities including a rooftop bar with panoramic views of the Titanic Quarter, a gym and conference facilities. Designed with family visitors in mind, the hotel boasts 100 family rooms, in addition to a mix of standard rooms and suites. The accepted proposals will seek to deliver a modern waterfront design, in a prime location for visitors exploring the district’s top attractions to also enjoy the hotel’s ground floor café, restaurant and retail offering. Construction of the hotel is expected to begin in spring 2020, with an anticipated opening date of summer 2021. The Group already operates six hotels across the UK and Ireland including four hotels in London, the Holiday Inn Express in Dublin City Centre, and the Waterford Marina Hotel. It also has a further four hotels under construction; three in Dublin and one due to open shortly in London.

INCREASE IN ROOM NUMBERS SEES DROP IN PROFITS FOR ANDRAS HOUSE

n increase in hotel room numbers across Belfast contributed to a fall of 27% in pre-tax profits to £5.1m at hotels business Andras House, its director has said. During the year to the end of April 2019, turnover rose by 10% from £23.6m to £26m at the company, which owns six hotels in Belfast as well as serviced apartments. Administrative expenses increased from £4.9m to £6.3m, while employment numbers grew from 248 to 347. However, company pre-tax profits dropped from just under £7m to

£5.1m. Director Rajesh Rana is hopeful business will pick up after a slow start to 2020 for conferencing, an important aspect of the firm’s business. Rana has, meanwhile, said he will focus on projects in Belfast instead if progress is not forthcoming on his proposed Portrush hotel, currently under consideration by the Department for Infrastructure (DfI). He said the project at Main Street/Atlantic Avenue was worth £6.6m and would create 48 jobs during construction and 41 permanent jobs when it opens.

PLANNING PERMISSION GRANTED FOR FINAL PHASE OF CONSTRUCTION AT GEORGE BEST HOTEL

lanning permission has been granted by Belfast City Council for the final phase of construction at the George Best Hotel, with builders on site and a target completion date of June 2020 set. Property developer and hotel operator Signature Living says funding is in place to complete construction and, now that the final planning consent hurdle has been passed, construction will continue apace. The hotel, in the heart of Donegall Square, will see the Scottish Mutual Building transformed into a 65-bedroom boutique hotel. Celebrating the life and career of Northern Irish footballing icon George Best, the venue will offer a 150-cover ground floor bar and restaurant and a 120-cover seated top floor multifunctional conference and wedding venue.

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HOSPITALITY STAKEHOLDERS LAUNCH NEW ‘HATS’ SKILLS INITIATIVE A

new employer-led network, spearheading delivery of an action plan aimed at supporting the attraction and retention of talent in Northern Ireland’s tourism sector, was officially launched last month. With a shared vision to grow a skilled and professional workforce to support the projected growth in tourism, the HATS network’s collaborative approach will unite employers, government and education providers to tackle skills challenges once and for all. Skills challenges, compounded by Brexit, risk undermining the sector’s economic performance, profitability and ability to achieve a target of creating 25,000 new jobs over the next decade, says the network. Tourism in Northern Ireland is currently worth £968m and employs over 65,000 people. “The people who work in hospitality and tourism are the cornerstone of the sector’s growth and vital in providing our visitors with a warm welcome and fantastic service,” said Ciaran O’Neill from Bishop’s Gate Hotel. “Yet, attracting and retaining skilled employees remains a major business challenge. To remain internationally competitive, the industry has to become more productive, flexible and innovative. The need to find, nurture and retain talent therefore is critical.” Niall Casey, director of Skills and Competitiveness at Invest NI, said: “We are delighted to support the HATS network through our Collaborative Growth Programme. By working collectively, there will be a strong focus on how best to attract, retain and engage a skilled workforce to enable our businesses to grow.”

From left, front row, Marian McGreevy, Fitzwilliam Hotel; Judith Owens, Titanic Belfast; Roisin McKee, HATS Project Director; and, back row, Niall Casey, Invest NI; Vicky Green, Andras House Hotels; and Ciaran O’Neill, Bishop’s Gate Hotel and HATS chairman.

The HATS network brings together a diverse mix of employers from across the hospitality and tourism sector alongside industry associations and key delivery partners from government and education. The three-year action plan will see members collectively address issues around sector image, attractiveness and skills development into and within the sector. To find out more, contact info@hatsnetwork.co.uk

HOTELS CHECK IN FOR RECEPTIONIST OF THE YEAR COMPETITION

From left, back row, Stephen Collins, Avvio; Janice Gault and Stephen Meldrum, NIHF; Martin McMullan, Life Adventure Company; Peter Cooke, Net Affinity; and David Anderson, Insight6; and, front row, John McGrillen, Tourism Northern Ireland; and Adrienne Hanna, Right Revenue.

he 2020 search for Northern Ireland’s top receptionists has been launched by the Northern Ireland Hotels Federation (NIHF). The competition, which has run for nearly two decades, includes three categories acknowledging established teams, individuals and new providers. A mystery shopping approach is used to determine the NIHF Hotel Reception Team of the Year category, while the individual Hotel Receptionist of the Year and Most Promising Hotel Receptionist of the Year (for those with under one year’s experience) categories are identified through a competencybased process. “The Hotel Receptionist of the Year competition demonstrates the industry’s commitment to celebrating people within hotels and it is one of the highlights of the NIHF calendar,” said Stephen Meldrum, president, NIHF. “The standard of entrants is exceptionally high with individuals’ professionalism and passion coming to the fore.” www.hospitalityreviewni.com

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chefprofile

CHEFPROFILE

DANIEL HARVEY, HEAD CHEF AT HAVANA BANK SQ & THE SAGART, BELFAST WHEN DID YOU FIRST GET INTO COOKING? I started to get into cooking at the age of 19 after deciding that I wanted to take a year out of university, where I was studying Economics and Finance. I sort of knew that that wasn’t the career for me at the time and I always had an interest in cooking from a young age, which I probably get from my mum who was, and still is, a fantastic home cook. HAVE YOU ANY CULINARY QUALIFICATIONS? I have NVQ level 2 and 3 in Professional Cookery, but I value experience over qualifications in this industry. WHAT IS YOUR BACKGROUND IN THE TRADE? I started working in the hospitality industry at the young age of 15 but it was predominantly front of house. I started my first chef job in Benedicts of 8 • HRNI MARCH

Belfast, and then I had a few stints in other places before I decided I wanted to work in a Michelin star restaurant in London. I worked my way up for three years in Chapter One before I decided I was ready to come home. The hours and the pressure started to take its toll on me at that time. I briefly owned my own restaurant outside Templepatrick but unfortunately it was just a bit too secluded and didn’t work out for me, so I decided to take a bit of time out and went into consultancy and agency work. After just over a year, I needed to get back to professional kitchens and that’s when I took over at Havana. HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I get a lot of inspiration from cookbooks, eating out and from my sous chef Paul Shannon, who I have worked with for years. Although one of my all time favourite chefs is Phil Howard, whose cookbooks inspired me throughout my career. WHEN DID YOU JOIN YOUR CURRENT VENUE? I joined Havana in the summer of 2018.

WHAT IS YOUR FOOD SOURCING POLICY? I use as many local suppliers and artisan companies as I can; for me, it’s all about the quality which Ireland has on its doorstep. Although we don’t produce everything in our country that is needed to run a restaurant so we source from all over Europe WHAT SIZE IS YOUR STAFF? Currently at the minute, we have a team of seven chefs, two kitchen porters and a front of house team of eight. WHOSE CAREER WOULD YOU WISH TO EMULATE? There’s no one person I would wish to emulate as I have taken inspiration from many chefs which has helped me carve my own career and my own style. HAVE YOU ANY INTERESTS OUTSIDE OF WORK? In my spare time and especially over the summer, I like to spend my time up the North Coast with my wife at the caravan. Surfing, long walks along the beach and a few beers at the Harbour Bar is the ideal getaway for me.

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foodnews

REVALUATION THREATENS FUTURE GROWTH OF THE INDUSTRY AS IT FACES HEALTH CHALLENGES FROM CONSUMERS BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI

new decade is developing and, with it, new thinking and a whole new social consciousness. Times are changing and it is clear, for example, that vegan options on menus are a growing trend as more hotels and restaurants respond to the increasing interest among consumers for plant-based diets. We’ve also seen supermarkets, independent stores and delis listing plant-based products here. A number of local food processors here are developing ground-breaking vegan products which are becoming really popular in markets such as Great Britain. Several have also won awards for quality and innovation in national competitions. It seems clear now that veganism and plant-based diets are here to stay. Statistics show that between 2012 and 2017, the vegan trend quadrupled and the total value of the UK plant-based market was £443m in 2018. Furthermore, another independent study from the Institute of Grocery Distribution found that health and ethics are the driving force behind this agenda with 45% of respondents saying they follow a plant-based diet for health and 41% following it for ethical reasons. Certainly, the reasons for choosing plant-based diets are a complex mixture of ethics, health and concerns for the environment. Recently I travelled through Dublin airport, and was amazed to see The

Happy Pear alongside adverts for the new plant-based burger in Burger King. And it was interesting to see ITV launching a new all-vegan cookery series Living on the Veg involving two vegan chefs creating appetizing plantbased recipes for everyone to experience and enjoy. The vegan trend was again brought sharply into focus by a series of promotional activities in Veganuary. Love it or loathe it, it’s here to stay with flexitarianism and meat-free Mondays firmly embedded in people’s minds. Food NI is also engaged with Peas Pleas, a UK initiative to increase veg consumption which has many highprofile supporters such as the Henderson Group. As well as plant-based foods, consumers are increasingly seeking meals and products which are either free-from or low in ingredients such as sugar, salt, gluten and fat. In addition, there’s a growing awareness of the importance of ‘gut health’ and the interface of food, especially dietary fibre and fermented foods, appetite, and mood. The role of diet in health was also the focus at a major international conference, Probiota 2020, in Dublin last month. This important event brought business, healthcare professionals and academia to explore the challenges and opportunities to pioneer products for

increasingly health-conscious markets. This prestigious global congress was sponsored by Irish government bodies conscious of the developing market opportunity and major corporations including Ireland’s Kerry Group. Kerry has invested huge amounts in its leading-edge Global Technology and Innovation Centre at Naas. The centre is helping to establish Ireland as a hub for such products. Plant-based products will also feature strongly at IFEX showcase in Belfast this month. It is essential that the hospitality and food sectors embrace the developing opportunity by ensuring they include vegan and free-from options seriously... and not just for people here but for the many thousands of visitors, especially from countries where it is well established. I appreciate that businesses here are facing serious threats to their margins, especially from the proposed rate revaluation, which may restrict investment innovation in new menus. More than 90% of hotels, for instance, may face substantial rate rises. And Belfast City Centre pubs could also face increases in rates. We support Hospitality Ulster in its campaign against the revaluation because of its potential impact on the ability of this hugely-important industry to invest in the services expected by visitors and vital to economic progress.

LITTLE WING LAUNCHES SEARCH FOR THE ‘PICASSO OF PIZZA’ S ome of Northern Ireland’s best-known faces have created their very own pizza box art, as part of a special initiative to celebrate homegrown pizzeria Little Wing’s 10th anniversary. Channelling their inner artists, boxer Carl Frampton, radio presenter Pete Snodden, comedian Paddy Rafferty, TV personality Pamela Ballantine and graffiti artist Dean Kane (Visual Waste) have created their own distinct pizza box masterpieces. Now, Little Wing is calling on members of the public to get involved, by creating their very own pizza box art for the chance to win a £2,000 cash prize. Unbranded pizza boxes can be collected from any of Little Wing’s nine restaurants and must be returned before March 9.

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From left, TV personality Pamela Ballantine; Luke Wolsey, managing director of Little Wing; and graffiti artist Dean Kane (Visual Waste).

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restaurantprofile

KILLEAVY CASTLE ESTATE, CO ARMAGH

DARRAGH DOOLEY, EXECUTIVE CHEF, TALKS TO ALYSON MAGEE Afternoon tea served in the Garden Lounge.

WHEN DID YOUR RESTAURANT OPEN & WHAT WAS THE INSPIRATION BEHIND IT? We opened in April 2019, with a farm to fork ethos. We’re trying to hit a modern style of cooking, with a classic feel to it. I love being creative with food and, for me, the ultimate reward comes from seeing the reaction on a customer’s face as a beautiful dish is presented to them; that’s what we are hoping to achieve in our kitchen. Every course should be memorable, and we’ll keep working on it until we meet that goal. TELL US ABOUT THE SPACE YOU HAVE We have a 60-seat restaurant space, a more informal dining room and bar serving bar food and then the Garden Lounge for smaller functions so we can cater to all requirements. Behind the Castle, we have a marquee for weddings and private functions, there is a Castle Cellar Bar and we do dinner parties in the Castle as well. Our coffee shop in the walled garden opened at the end of February and we will also be serving lunch in the summer months.

Darragh Dooley.

garden or locally sourced. Chances are the meal you eat in our restaurant will contain ingredients freshly harvested the same day. I believe that with fresh ingredients, the less you cook it, the less damage you do to it. There are so many innovative techniques you can use now doing a lot less with food to get more out of it. For example, with our scallop ceviche dish, we marinate the scallops with fennel from the garden, olive oil, salt and pepper, roasted hazelnuts and add lemon foam. Our Tea and Toast appetiser course is also from our walled garden. We are constantly foraging, harvesting

and preserving so anything preserved over the last six months is diced up and used as a garnish for the toast. We have heather broth we make by picking heather, adding honey to it, a few other herbs and spices, pickling liqueur and gorse syrup to make our own tea. We’re using as much as we can from the Estate and trying to offer explosive flavour that is memorable. That is our legacy. DOES YOUR MENU CHANGE OFTEN? We listen to our customers and if a dish sells well, we will keep it on our menu but we’re always coming up with new dishes and change the menu seasonally. We do this for ourselves as much as for the guests, but if we have repeat customers, we have to keep it interesting for them as well.

WHAT’S ON YOUR MENU? Fresh, seasonal, quality ingredients are the key to our menu. Sustainability is at the heart of everything we do, our food is all grown on the Estate in our walled 10 • HRNI MARCH

Bar food is served in the informal dining room and bar

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restaurantprofile A coffee shop in the walled garden serves lunch in the summer months.

The main restaurant overlooks the castle and estate.

WHAT IS YOUR FOOD SOURCING POLICY? Farm to fork is our policy and that goes back to our heritage of sustainability. We have our own herd of Longhorn cattle and flock of Cheviot sheep. A favourite with our customers is the Longhorn burger, and we also have sirloins and fillet steaks and preserve meat too. And then we have the walled garden and, now this is more established, we can create a menu around the seasonal produce we grow. We have a great gardener, and will have our own carrots, parsnips, celeriac, turnips, micro herbs, fennel, beans, peas, rhubarb and apples. We use a lot of local suppliers; Keenan Seafoods in Belfast, which gets its fish from Strangford Lough, and Taste of Gullion and William Baird butchers for breakfast sausages, bacon, and roasts. Susie from Burren Balsamics visits our garden and picks whatever we want her to use, takes it away and creates vinegars. And then we use Ballymakenny Farm for our violetta potatoes, sweet stem cauliflower and broccoli. We hosted an event in the walled garden, bringing local suppliers together like NearyNógs chocolates, Harnett’s Oils and Ballylisk Cheese; all products that we use in our kitchen. The majority of our suppliers are within 30 miles, so we’re lucky where

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we are situated. Even our honey is from Slieve Gullion, and we hope to have our own hive set up by summertime. WHO ARE YOUR CUSTOMERS? In the beginning, our customers were mainly local people coming to see the Estate they had watched develop. As the hotel rooms started to fill up, this changed so our restaurant is mainly now hotel guests. We are now in a place where we have a good balance of nonresidents coming in for our tasting menu on a Sunday. HAVE YOU FACED ANY CHALLENGES AROUND STAFFING? I’d like to increase the team because the menu is getting more complex so we will need more hands to do a lot more foraging and work on the garden. We have a couple of young lads from Slieve Gullion we are training ahead of the summer season to pick from the garden. It’s nice to have a team you can rely on, you know their strengths and can teach them new skills and techniques. If you have people coming and going all the time, it’s difficult to be consistent. We find it challenging to find chefs because of the long hours, so we hope to reduce the number of

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hours. If you build a good team and put the work into designing a good roster with shorter days, I believe you’ll have a happier team. Back in the day, I was a lot more aggressive in the kitchen because I grew up in times when it was like that, but I decided it wasn’t for me. We’ve all turned it around and that’s why we have so many young staff coming through the door and wanting to stay, because the culture is better. At the moment, I have nine chefs and another seven in the kitchen. Everybody helps each other so they have an idea of the whole menu and can jump in and help each other out. We’re trying to get everybody interested, and hopefully create some new chefs out of it as well. HOW DO YOU SEE YOUR RESTAURANT DEVELOPING THIS YEAR? Banqueting starts in March, so we’ll have a busy year ahead of us and we have a lot of work to do on the coffee shop menu. We also have plans for a brewery on the Estate. 12 Ballintemple Road, Killeavy T: 028 3044 4888 W: killeavycastle.com Instagram & Facebook: @killeavycastle Twitter: @KilleavyE

MARCH HRNI • 11

profile

BE NOT AFRAID

CHEF MICHAEL WIGNALL IS AMONG INSPIRATIONAL SPEAKERS AT THE TASTE OF TOURISM SUMMIT THIS MONTH. AHEAD OF HIS VISIT, HE TALKS TO EMMA DEIGHAN ABOUT THE INSPIRATION BEHIND HIS AWARDWINNING MENUS AND WHY EVERY CHEF NEEDS TO BOARD THE PLANT-BASED TRAIN

“I

’ve always included vegan and vegetarian options on my menu and I’ve done that for years and years,” says Michael Wignall, on the evolution of the a la carte dinner plate. “When people shrugged their shoulders about taking protein off a dish, we didn’t. We’ve always spent as much time developing those dishes and that’s our responsibility. We all have that responsibility as chefs. You need to look at dishes without proteins because it’s as much of a skill to craft a dish without it than it is with it. “And anyone who doesn’t adhere to that is kidding themselves because that’s where we’re going.” If there’s any restaurant professional warranting attention for his advice, it’s probably Michael. The Lancashire-born restaurateur is something of a Michelin star magnet. No matter where he has worked, he has beckoned the coveted rating and/ or other prestigious awards and it’s no different at his Yorkshire restaurant, The Angel of Hetton, which currently holds one star awarded just a year after its launch in 2018. Prior to that, Michael worked at a host of other critically-acclaimed and awardwinning venues, where he played a big

12 • HRNI MARCH

role in upping their game. Among them is Broughton Park where he worked under Paul Heathcote. He then moved on to Paul’s Longridge

“YOU CAN ALWAYS IMPROVE ON IT AND I’M CONSTANTLY QUESTIONING WHAT I DO AND HOW I CAN DO IT BETTER. I GET BORED QUITE QUICKLY TOO AND I’M ALWAYS SAYING, LET’S CHANGE THINGS. HOW DO WE MAKE IT BETTER? I THINK THAT’S WHAT IT’S ABOUT, IMPROVING YOURSELF ALL THE TIME AND NOT BEING AFRAID OF FAILING.”

restaurant, after which he worked with John Burton at L’Ortolan. It was Old Beams in Staffordshire where Michael’s taste for Michelin star achievements began. Then followed Waldo’s in Cliveden Hotel, Berkshire, which achieved four AA rosettes during his tenure. The Nook in the Lake District and The Burlington

Restaurant in the Yorkshire Dales were other notable venues privileged enough to get the Wignall touch. His biggest achievement is believed to be his role at the Latymer Restaurant at Pennyhill Park, which he turned into a two-Michelin star establishment. In 2011, that same restaurant received five rosettes. Modestly, Michael says there was no burning desire to secure such awards; they are more so a product of his hard graft and self criticism. “I’m my worst critic really, nothing is ever prefect,” he says. “You can always improve on it and I’m constantly questioning what I do and how I can do it better. I get bored quite quickly too and I’m always saying, let’s change things. How do we make it better? I think that’s what it’s about, improving yourself all the time and not being afraid of failing.” Michael finds inspiration for his menus through travel but doesn’t necessarily advocate it as the main tool for sourcing new and wonderful ways to lift his dishes. “I’ve Just come back from France, on the back of a trip from Hong Kong, and saw some great things but when you think back on it, and it sounds cliché, it’s the things you had when you were

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profile a kid, the things you loved, the vivid flavours you remember that are the real inspiration,” he says. The flavours of Michael’s childhood are probably a bit more unconventional than most British chefs. He was the son of a mother and father who loved to holiday off the beaten track, beyond the confines of the UK and it was in these places where he nurtured a palate of diverse taste. “Cooking was something I was always good at,” he says. “But baking and cooking wasn’t a boy thing to do. Back then you got the Mickey taken out of you, but at the time I didn’t realise that all the travels I did with my family had such a huge impact on me. Today, I’m rekindling those memories of years and years ago.” Trips to Turkey, the Far East, the US, Croatia and Italy exposed Michael to a feast of flavours and cultures, and his father’s encouragement to try new foods can be attributed to the perfectly-skilled menu he creates today. Describing that taste profile at The Angel of Hetton, Michael says: “I love all my food and I love working with any quality ingredients and coming up with new dishes whether it’s seafood or game. Where we’re located is right on the Yorkshire Moors’ prime grouse area. In fact a lot of things are grown here as well. It’s a great area for produce. “The main thing that I focus on is sustainability throughout the menu; whether it’s the coffee or ingredients, it’s always been at the forefront of my cooking. “I would say the range of flavours we offer is quite complex and influenced by Asian flavours but grown in the UK. I like the philosophy and the impact of different flavours working together.” Michael will choose taste over food miles if it means bettering a dish. “It’s good to use something from around the corner if it’s great, but if it’s substandard, you might have to go further afield,” he says. In the post-Brexit landscape, Michael

The Angel at Hetton.

real buzz around it. You’re says he thinks more and more Beef Short Rib Salsify Sweet Bread. booming over there and chefs will source locally to it seems to be a really limit the impact of price interesting destination to rises. be part of.” “What we’re seeing is Asked if he could give a massive increase over chefs seeking to emulate the last two years,” he the success he’s had says. “The cost of items over the years some tips are going up and, when the ahead of his visit, he says: pound falls, commodities from “Just believe in yourself and try to the EU cost more and we can’t create your own style. put prices up in the restaurant “I would also say practice so what we have to do is go what you preach. You can’t back to using more items expect your staff to put that are grown in our own the hours in if you don’t; country. you have to do it, even if “Take the humble it’s in the beginning. swede for example; if “There are shortages it’s grown right and you of staff all over the world prepare it in the right in hospitality and it’s getting way, it shows the skill of the Lemon Sole. tough to get quality staff so chef. The humble vegetable you have to pay proper money, and can be an amazing thing in the right hands. Not everything has to be laden in rightly so. You’ve got to be smart and look after and inspire staff too because it caviar.” doesn’t matter how much you pay them, And on the subject of that plant-based if they’re not learning, they’ll leave. dish, he says: “That’s where we’re going “People are hungry to learn. Believe and chefs shouldn’t be afraid of it.” in them and trust them to come up with Looking forward to his appearance at dishes and let them think about things to the Taste of Tourism Summit on March put on the menu and don’t be afraid of 31 at the Culloden Estate and Spa, he evolving even if that means failing with says: “It’s exciting. There is a lot of talk some dishes.” about Northern Ireland and there’s a Turbot Morrels White Asparagus Wild Garlic.

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Fermented Cherry Pistachio Doughnut.

MARCH HRNI • 13

drinksnews www.unitedwines.co.uk

ZERO TO HERO

DRINKS BLOG FROM #DRINKSBLOGGERNI

CIARAN MEYLER, WINE MANAGER, UNITED WINES

019 saw a massive increase in the range of non-alcoholic drinks available, across all beverages; beer, cider, wine and spirits. Innovation and the assistance of modern technology has meant that the quality of products has increased dramatically. So much so that almost every major drinks producer is now scrambling to satisfy the huge consumer demand for no or low alcoholic drinks. A big success story for 2019 was undoubtedly the continued growth of Heineken 0.0%, in particular as it is now available in draught format. Heineken’s newest draught dispense innovation, called Blade, has been installed in the SSE Arena, the Kingspan Stadium and several other bars, which

16 • HRNI MARCH

already are reporting a high rate of sale. With Heineken leading the way in 0.0, this was soon followed by the launch of Birra Moretti Zero and Old Mout Berries and Cherries Alcohol Free. Kate Jenkins, marketing director for Kam Media, writing in the 2020 Wine & Spirit Trade Association Report states: ‘Like it or not, UK adults are drinking less. 1-in-4 UK adults now claim to be teetotal and 40% of UK adults who do drink alcohol, intend to drink less in 2020.’ The drivers are mainly health-related reasons, but saving money also plays a significant part. No surprise then that ‘low or no’ variants are growing at an impressive rate in the on-trade (less so in the off-trade) and offer consumers an alternative choice on ‘low or no’ alcohol nights out. In fact, our research found that 75% of those taking part in Dry January expected nonalcoholic alternatives to help them get through the month. With the beer market now leading the non-alcoholic beverage category, I think 2020 will be the year for non-alcoholic wine and the size of the prize has never been bigger. UK customers spent £48m

on alcohol free-wine in the last year. (12 m/e Kantar Worldpanel Alcovision Data 30.06.18). Eisberg has been the leading non-alcoholic wine for many years with a great range of varietals including Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Rose and two sparkling wines. Sales have increased by over 28% in 2019. Earlier this year saw the launch of the McGuigan Zero range. These wines have been five years in the making. After experimenting with low alcohol drinks such as Delight, Neil McGuigan soon realised the consumer was looking for a quality wine with zero alcohol. So he challenged his wine-making team to come up with an exceptional wine that would still have varietal character after all the alcohol was removed. The range offers an unparalleled alcoholfree experience both on the nose and palate. Launching with Shiraz, Sauvignon Blanc, Rose and sparkling, the range will later be expanded with further popular varietals, making it the most comprehensive zero-alcohol wine range in the market.

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drinksnews

GUINNESS STOREHOUSE MD RETIRES AFTER TWO DECADES

aul Carty is to retire from his role as managing director of the Guinness Storehouse, Ireland’s most popular paid visitor attraction and one of the world’s leading brand experiences, after a long and illustrious career. Carty has led the Guinness Storehouse since its inception, joining as MD in its year of opening almost two decades ago. Under his leadership, visitor numbers have increased six-fold from under 300,000 to almost 1.8 million in 2019. He has overseen the development and expansion of facilities at the Storehouse, forging it into one of the most successful brand experiences in the world. He also led the management and opening of the Smithwick Centre in Kilkenny, the Open Gate Brewery on James’s Street and the latest addition to Diageo brand homes the Roe&Co whiskey experience. During Carty’s tenure, more than €50m has been invested in the Storehouse, leading it to be voted Europe’s favourite tourist attraction in 2015. The latest investment in the expansion of the unique Gravity Bar, which will be opened later this year, will be seen quite literally as his crowning achievement. “Over his time, nearly 21 million

Outgoing MD Paul Carty.

people have entered the doors of the Guinness Storehouse, including kings and queens, presidents and prime ministers, superstars and rock singers,” said Mark Sandys, global head of Beer, Baileys and Smirnoff. “We have all loved working with Paul whose passion, commitment, kindness and energy are inspiring to everyone. One of his biggest legacies will be the culture of customer care and employee engagement that is the hallmark of his leadership.” Guinness has also announced that Carty’s successor will be Catherine Toolan, who will take up the role of MD of the Guinness Storehouse from the beginning of April.

NI WHISKEY BRAND MAKES A COMEBACK

n old Belfast whiskey brand is making a comeback, 90 years since it was last seen in the city. McConnell’s Irish Whisky*, established in 1776, is laying claim as Northern Ireland’s oldest whiskey, distilled and bottled by brothers James and John McConnell at the Cromac Distillery in Belfast until 1930. A five-year-old blend of malted barley and grain whiskies, the revived brand has been gently rested in select bourbon casks, to add a deep oak woodiness and light char to the delicate and subtle sweetness of butterscotch and vanilla undertones. “Belfast has a rich whiskey heritage and McConnell’s is synonymous with this legacy, so it seems only fitting we relaunch in the city where it all began,” said John Soden, international sales director, Belfast Distillery Company. “With whiskey attracting the attention of a more diverse mix of drinkers than ever before, the mild, sweet vanilla 20 • HRNI MARCH

Incoming MD Catherine Toolan.

From Sligo, Toolan has had a very successful career in the conference, events, live music and hospitality industry spanning three continents, including senior roles in Aramark, close partner of the Guinness Storehouse. She was also responsible for managing the delivery of the Athletes Village at the Beijing and London Olympic Games. Her most recent role as chief executive of the International Convention Centre, Belfast has seen her transform the organisation to compete globally, and work with key stakeholders to develop a business tourism strategy and win large business events, contributing significant economic impact to Belfast and Northern Ireland.

DUNVILLE’S WINS FIVE WORLD WHISKIES AWARDS

John Soden, international sales director, Belfast Distillery Company and Keith Malone, McConnell’s Irish Whiskey brand ambassador.

tones of McConnell’s will appeal to whiskey aficionados as well as those who may be at the start of their whiskey exploration.” McConnell’s will be available in bars across Belfast and other international locations from February. * McConnell’s spells its whisky without the ‘e’ and is one of the few Irish whiskey brands to do so.

unville’s Irish Whiskey has won an impressive haul of five accolades at the prestigious World Whiskies Awards The Echlinville Distillery, based at Kircubbin, Co. Down, picked up two top category wins, two gold medals and one bronze medal. Dunville’s 18 Year Old Palo Cortado Sherry Cask Finish Whiskey, due to be released in the coming weeks, secured the coveted title of Best Irish Single Malt Aged 13-20 Years; one of the competition’s most hotly contested categories. Another upcoming release, Dunville’s PX 12 Year Old Cask Strength Single Malt Whiskey, won Best Irish Single Cask Single Malt 12 Years and Under. Gold Medals went to Dunville’s PX 12 Year Old Single Malt (46% abv) in the Irish Single Malt 12 Years and Under category and to Dunville’s VR 18 Year Old Port Mourant Rum Finish in the Single Cask Single Malt Aged 13-20 group. Dunville’s Three Crowns was awarded a Bronze medal in the Irish Blends category.

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pubnews

TAX ON HARD WORK AND INVESTMENT COULD PUT MANY OUT OF BUSINESS BY COLIN NEILL, CHIEF EXECUTIVE, HOSPITALITY ULSTER

et’s be very clear. Businesses in the hospitality sector here are often the focal point of our cities, towns and villages. They tie the high street together; they are the central meeting places of many rural communities; the toast of the advertising campaigns of our tourist bodies; often referenced in speeches by our politicians when overseas; and on top of that, contribute £1.2bn a year to the economy. However, at the turn of the year, the sector was served up a body blow on rates. The recent Rates Reval and the subsequent published Draft List of Values in the Non-Domestic Rates revaluation by the Land and Property Services showed an expected sharp hike in rates for many businesses in the sector and put them in a precarious position. The way business rates are calculated for the hospitality sector are completely out of kilter with other businesses and are a significant financial burden on top of ever-increasing costs that are squeezing margins and threatening to put many out of business. The reality of all this is that some premises have seen their valuations increase by £100,000 or more, with one bar seeing its valuation increase from £28,000 to £251,000 - a nine-fold increase. Around 60 pubs have seen their NAV double or more as a result of the revaluation. We must ask, on what planet is this a sustainable way to calculate non-domestic rates in a sector that contributes so much annually to the economy. The challenge by us at Hospitality Ulster to fix the antiquated system is due to the fact that the rating system is based on a ‘receipts and expenditure model’ to obtain a fictional rentable value, which is calculated from turnover - unlike other non-domestic rates calculations, which are based on actual rental value. We continue to pay the highest business rates in the UK and are getting very little in terms of support. We believe each of our members should contribute fairly to the non-domestic rating system, however when these costs are unfair or excessive it can have a very real impact on the ability of a business to continue as a going concern, leading to wider economic consequences. We will meet with the Department of Finance to raise the sector’s grave concerns about the methodology and the expected hike in rates. We will press the case with the Minister to make the changes necessary before it’s too late. We need to have a serious and urgent look at how a remedy can be brought forward in Northern Ireland as we enter a critical phase that could see some in the hospitality sector simply collapse under the strain of rising costs. No longer can the hospitality sector be taken for granted. The irony is that hard work and investment is the very thing that could put many out of business. The Executive and Assembly has it within its gift to sort this and we call on them to sort it now. www.hospitalityreviewni.com

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PUBS ‘FACE 20% HIKE IN RATES’ BY JOHN MULGREW

ubs in Northern Ireland look set to face a 20% increase in their rates bills amid a new revaluation. The latest analysis shows that a new draft re-look at rates could see pubs and other licensed businesses hit by the largest surges. The revamp is part of the Department of Finance’s Reval2020 – which is a reassessment of the rates system which businesses pay, and is based on the rentable value of the business and financial performamce. While still a draft schedule of values, each council will also have to apply its own regional rate, based on the new proposed figures. According to new research, the pub increases are higher than other sectors including, retail (-1%), manufacturing (+2%), warehouses (+2%) and offices (+8%) Eight licensed business could see their valuations increase by £100,000 or more, and around 58 pubs saw their NAV (Net Annual Value) double or more as a result of the revaluation. Industry group Hospitality Ulster has also written to the newly established Stormont finance committee to outline its concerns. It’s warned some businesses could look at costcutting or passing on the increasing overheads to customers. It says it has “grave concerns” on the current method of evaluating rates bills. The organisation is calling for LPS to “re-engage with the representative organisations to develop a fair ‘receipts and expenditure’ (R&E) methodology before requiring individual businesses to supply trading accounts for revaluation.” A spokesman for Land & Property Services said: “In Northern Ireland, nearly 40% of pubs will have no change or a decrease in their NAV. “Any business rate payer who thinks their new valuation may be incorrect, can contact LPS to arrange an informal review and supply any relevant information before the new valuation list comes into force on April 1, 2020.” Meanwhile, reacting to the announcement that a new Liquor Licensing Bill will be introduced to the Assembly, Colin Neill, chief executive of Hospitality Ulster, said: “This is very welcome news from the Assembly that the legislation to modernise our outdated liquor licensing will be introduced. “Now is the time to bring real and meaningful change to support the hospitality sector. “We look forward to engaging with Executive Ministers, MLAs in the Assembly and Committee members to ensure the swift passage of this Bill through the house. “The transformative effect that this will have on the sector, tourism and the economy will be very positive and help us become competitive at a time when the likes of inflated rates and a high level of hospitality VAT are barriers to growth. “We have had many false dawns with the Bill previously being introduced in the last Assembly before suspension, now is the time to make it count.” MARCH HRNI • 21

q&a

A DAY IN THE LIFE PADDY McLAUGHLIN, DIRECTOR, HUGH JORDAN & COMPANY WHAT IS YOUR CURRENT ROLE? Part of the management team at Hugh Jordan Catering Equipment Supplies, with 85 staff members. WHAT IS YOUR BACKGROUND? I have been in the catering industry since 1981, managing our family business Thomas Mc Laughlin from Armagh with my brothers, supplying the catering trade throughout Ireland for many years before been acquired by Bunzl plc in 2003. I then worked with Bunzl for nearly five years. I then joined Hugh Jordan, another well-respected name in the catering industry throughout Ireland. We have grown the Jordan business considerably both in Ireland and the UK in the past few years. One of our acquisitions was wellknown local business, AJ Stuart in Belfast. We now offer a vast competitive, next-day delivery service of tableware and kitchenware equipment from all over the world with distribution depots in Dublin, Belfast and England. WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? Best part of the job is dealing with our friendly staff and respectful customers. I enjoy talking to our customers and sourcing products from all parts of the world to ensure we are ahead of our competitors in the latest trends and ensuring we keep driving costs down for our loyal customers. We stock and distribute all the leading brands of tableware, dispatching over 350 orders every day. WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY SECTOR? I believe the tourism sector is key to the success of our economy in Northern Ireland. It has changed dramatically through the years. I live in Cushendall and see first-hand the number of tourists that want to come to the Antrim Coast to see what’s on offer. They expect the best facilities and service. Local government must continue to engage with our sector. OUTLINE A TYPICAL DAY A typical day for me would be working in our Belfast or Dublin offices and showrooms. We have a sales force of 25 managers throughout Ireland; dealing with our people and suppliers keeps me busy. PROUDEST MOMENT OF YOUR CAREER TO DATE My son has recently returned from Australia and has joined our business. BEST THING ABOUT BEING INVOLVED IN THE LOCAL HOSPITALITY SECTOR The speed of change in the industry. The trends are fantastic and mean you must keep your business model agile and ready to service our clients. New bars and restaurants are opening all the time; all with completely different themes. 22 • HRNI MARCH

With over 20,000 product lines in stock, we must be ready for the next new concept but at the same time continue to offer a firstclass service on a daily basis. WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? I am a keen sailor and love the sea. My brother manufactures boats, Red Bay Boats based in Cushendall, which means boating is in our family. I’m also heavily involved in my local community, trying to create jobs locally. My sport is GAA. TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW The RNLI has played a major role in my life as I have been a crew member for 38 years. I am a volunteer coxswain on our all-weather Trent Class Lifeboat based at Red Bay. Like all lifeboat crews, you don’t go to bed without leaving your laces open and your t-shirt ready when the pager goes. My station covers a large area north to Rathlin Island and over to the Mull of Kintyre in Scotland. Over the years I have been involved in many rescues; some sad times, but very rewarding. I am also kept busy as I am on the Management Committee for the whole RNLI charity throughout the UK and Ireland, with our 240 lifeboat stations and beach lifeguards’ operations. It’s a complex organisation ensuring we keep our crew safe, well trained and ready to go to sea at a moment’s notice. It’s part of my life and I am grateful to be able to give something back to our communities. twitter.com: @Hosp_ReviewNI

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IFEX IS BACK AND BURSTING WITH INSPIRATION THE INDUSTRY EVENT THAT WILL BE SERVING UP IDEAS AND INNOVATION

Flashback to IFEX 2018 - Sean Owens, director of Salon Culinaire at IFEX, Jean Christophe Novelli and Edible Art judge David Close.

FEX, Northern Ireland’s most innovative foodservice, hospitality, and retail event, returns to the TEC, Belfast from Tuesday 24th–Thursday 26th March 2020 and, with over 7,000 visitors expected to attend, it’s one of the most eagerly-anticipated industry events of the year. Free to attend, registration for the show is now open. Don’t miss out: www. IFEXexhibition.co.uk A biennial event, IFEX 2020 is the prime opportunity for visitors to meet with over 200 suppliers and manufacturers, watch hundreds of chefs, baristas and drink specialists in action, and network with thousands of industry colleagues. Celebrating its 25th anniversary, IFEX, supported by Flogas and Stephens Catering Equipment, has firmly cemented its reputation as the ultimate destination for the hospitality and foodservice industry. Commenting on the importance of show support, IFEX Event Manager Caroline McCusker comments: “IFEX 2020 promises to serve up three days packed full of ideas and innovation for your business. From inspiring competitions to expert masterclasses, and an abundance of ideas, IFEX is simply the number-one event for industry professionals in the foodservice, hospitality and retail sectors.” WHAT’S HAPPENING AT IFEX 2020… NEW: WORLD SKILLS NI HOSPITALITY SKILLS HUB Together with the NI Hospitality

Education Skills Hub, IFEX will be celebrating, nurturing and rediscovering skills at the 2020 show. Across the three days, visitors will have the opportunity to visit the skills hub where there will be a live demo hub showcasing the very many services and opportunities available across the sector including hotel reception and housekeeping, barista championships, mixology and bartending, larder and butchery skills, bakery and patisserie and restaurant service. NEW: DRINKS@IFEX As well as the array of exciting food and speciality products on offer, IFEX has partnered with Hospitality Ulster to launch Drinks@IFEX. Showcasing the newest drinks and freshest innovations, all aimed at revolutionising your offering, Drinks@IFEX will feature exciting drinks producers helping visitors uncover the next big thing from new distillers and brewers. GREAT TASTE MARKET IFEX have once again partnered with The Guild of Fine Food to bring a unique opportunity for visitors to see and taste Ireland’s award-winning products, all in one place at the Great Taste Market. This year, the Great Taste Market at IFEX includes a collection of fine food and drink stalls, ranging from bakery products, tea, coffee, gins and so much more. SERVING UP TALENT Central to IFEX is Salon Culinaire, the national centre for excellence in the industry, nurturing the talent of the future through world-class competitions and expert demonstrations. Housing almost 250 industry and student chefs, skills is high on the agenda and Salon Culinaire, which raises the bar in terms of culinary skills in Northern Ireland, includes The ChefSkills Theatre, Street Food international and Edible Art. Running over the three days, the ChefSkills Theatre sees an exciting series of back-to-back, live, hot competitions, including the hotly

contended Department of Agriculture, Environment and Rural Affairs-supported IFEX Northern Ireland Chef of the Year and Northern Ireland Junior Chef of the Year accolades. Street Food International, supported by Department for the Economy, will feature teams from NI culinary colleges going head–to-head to serve covers daily in a ‘real time’ restaurant. For this team competition, preparation, service, timing and teamwork are every bit as important as the quality of cooking. The winning team will offer the ‘whole package’ of hospitality skills. Long-standing Salon Culinaire Director Sean Owens comments: “This year I’m confident that we’re going to discover some extraordinarily-talented young chefs, and to have uncovered and encouraged new talent to flourish at IFEX is what the event for the food, drink, retail and hospitality industries is all about.”

Caroline McCusker, IFEX event manager; Paul Cunningham, head chef, Brunel’s restaurant and IFEX Chef of the Year 2018; and Soraya Gadelrab, IFEX event director.

The Salon Culinaire is a major part of IFEX, due to its long-standing commitment to nurture talent within the industry and the cooking competitions will sit alongside a number of other exciting features at the event. These include over 200 exhibitors showcasing the very latest in new products and services, a cold display of Edible Art and the prestigious Product of the Show awards. IFEX 2020 is taking place from Tuesday 24th March to Thursday 26th March at the TEC, Belfast. The show opens daily at 10am and runs until 6pm on Tuesday and Wednesday, and to 4pm on Thursday. Registration is now open, and you can register for FREE at www.IFEXexhibition.co.uk.

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FLOGAS SET TO ‘ENERGISE’ IFEX 2020 At the launch of IFEX 2020 were: Paul Crosbie, senior sales consultant, Flogas Natural Gas (third from left) with Caroline McCusker, IFEX event manager, Dolan Heaney, Salon Culinaire judge and Sean Owens, salon director.

logas is delighted to be the Official Energy Supplier for IFEX, Northern Ireland’s premier food, drink and hospitality event, which returns to the TEC, Belfast from Tuesday 24th – Thursday 26th March 2020. This year, IFEX celebrates its 25th anniversary and, with upwards of 7,000 visitors expected to attend, Flogas is looking forward to ‘energising’ one of the most eagerly-anticipated foodservice events of the year. Commenting on the news, Paul Ruegg, senior marketing executive, Flogas said: “Salon Culinaire and Chefskills are always the most exciting and entertaining sections of IFEX. As the Official Energy Supplier, we’re delighted to be providing gas for the many professional and student chefs who will be showcasing their talents at the event.” As the stomping ground for student and industry chefs, Salon Culinaire is hotly anticipated as the place where

“SALON CULINAIRE AND CHEFSKILLS ARE ALWAYS THE MOST EXCITING AND ENTERTAINING SECTIONS OF IFEX. AS THE OFFICIAL ENERGY SUPPLIER, WE’RE DELIGHTED TO BE PROVIDING GAS FOR THE MANY PROFESSIONAL AND STUDENT CHEFS WHO WILL BE SHOWCASING THEIR TALENTS AT THE EVENT.” PAUL RUEGG, SENIOR MARKETING EXECUTIVE, FLOGAS

the ‘best of’ culinarians in Northern Ireland are formally acknowledged. Aiming to raise the bar in culinary skills, across the three days of the show, over 250 professional and student chefs will compete in over 30 category

competitions. Vying for the title of Chef of the Year, six Northern Ireland chefs will be battling it out for the accolade that’s previously been held by Michael Deane, Chris Bell, Roisin Gavin and Paul Cunningham. In addition, some of Northern Ireland’s most-respected catering colleges will go head to head in Street Food International. Committed to serving up a great event, Caroline McCusker, IFEX event manager, comments: “IFEX has retained its place as the biggest, most comprehensive tradeshow for the foodservice and hospitality sector – always building and evolving – and we’re extremely proud to deliver an industry event that puts skills at the heart of the show.“ IFEX is taking place from the 24–26 March 2020 at the Titanic Exhibition Centre, Belfast. Don’t miss out! Register for FREE via www.ifexexhibition.co.uk

research&development

ARE YOU MISSING OUT ON R&D TAX CREDITS? HOSPITALITY REVIEW TALKS TO JAMIE WATTS, COMMERCIAL DIRECTOR, AT R&D TAX CREDIT SPECIALIST, AMPLIFI SOLUTIONS, ABOUT HOW INNOVATION CAN HELP FOOD AND DRINK MANUFACTURERS GET ON SUPERMARKET SHELVES THANKS FOR TALKING WITH US, JAMIE. WE’RE HEARING MORE NOW ABOUT RESEARCH AND DEVELOPMENT (R&D) TAX CREDITS THAN EVER. WHAT’S IT ALL ABOUT? Simply put, R&D tax credits are a way of rewarding your business for innovating by either reducing your Corporation Tax bill or providing a cash rebate benefit. For the food and drink industry, every time you experiment with different ingredients, flavours, production techniques or even create new recipes, you are potentially doing R&D. As long as you go through a process of trial and error to overcome an uncertainty, which a competent professional in your field couldn’t easily resolve, you could qualify for the scheme. Working with our food and drink clients, I know how much, for instance, flour or hops can be wasted as they attempt to create new recipes or products and, after all that effort, they sometimes have nothing to show for it. However, thanks to the Government’s R&D tax credit scheme, which is designed to encourage innovation like this in businesses, our clients are getting up to 24.7p back for every qualifying pound they spent on R&D. In 2018 alone, Northern Ireland companies received £75m via the scheme. WHY IS THIS RELEVANT TO BUSINESSES IN THE FOOD AND DRINK SECTOR WHO ARE TRYING TO GET INTO SUPERMARKETS? Securing key distribution outlets, like getting your item stocked on supermarket shelves and keeping it there can be the key to success. Successful producers have been able to adapt and change their business to meet new consumer demands, such as the current trend for local produce, high-protein, vegan, gluten-free

by the amount of creative and inspiring home-grown innovation we have here. Our clients include coffee roasters, distilleries, ice cream producers, bakeries, butchers and even high-end restaurants to name a few – each one of them unique, but all of them innovating to stay competitive in their field and working with us to utilise the R&D tax credit incentive. One example of how innovation has helped businesses here keep up with legislation is around the sugar tax. R&D has enabled many manufacturers to discover new ways to reduce the amount of sugar in their products, while keeping taste and shelf-life intact.

or alcohol-free ranges. Their products look and taste good for a longer amount of time to satisfy the supermarkets’ shelf-life demands. They’ve managed to cut their production costs and introduce efficiencies to meet the price points demanded by the major multiples. They’ve done all this by testing different ingredients, production processes, ingredient ratios and more, resulting in a product that will be more attractive to supermarkets. In turn, all this innovation could qualify them for the R&D tax credit scheme. ARE ANY BUSINESSES HERE IN NORTHERN IRELAND EMBRACING R&D PARTICULARLY WELL? We work with many types of food and drink companies here in Northern Ireland and beyond, so I’m always blown away

WHAT WOULD YOU SAY TO ANY BUSINESS LEADERS WHO HAVE THOUGHT ABOUT R&D BUT HAVEN’T TAKEN THE FIRST STEP? You might be doing R&D already and you don’t even know it. There are so many innovation support avenues out there for you, so it’s worthwhile considering whether you can qualify. I’ve seen the R&D tax credit incentive being the only way some businesses can keep innovating. So, if you weren’t aware of it nothing before now, look into it and you’ve to lose in contacting Amplifi Solutions for a free initial consultation. For more information on R&D tax credits or working with Amplifi Solutions, visit www.amplifi.solutions, call the team on 028 9008 0125 or visit them at IFEX on stand E51. Their expert team, which includes qualified accountants and technical experts, has worked with hundreds of businesses to provide an end-to-end specialist service. From an initial and free exploratory meeting to the creation of the R&D claim and final submission to HMRC, Amplifi Solutions can handle the entire process, allowing you to concentrate on your business and next innovation.

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WARBLER AND WREN. ‘GUARDIANS OF GREAT COFFEE’ A CURIOUS NAME FOR A FABULOUS COFFEE AND NORTHERN IRELAND’S BEST KEPT COFFEE SECRET

ur feathered friends, the Warbler and the Wren can only be described as the guardians of the coffee plantation. They make it their life’s mission to pick off the parasites that love coffee cherries, so we felt it was only fair to give them the recognition they deserve and name a brand after them. And so, the story began… In the last few years, Northern Ireland has gone coffee crazy. And what better way to meet the spiralling demand than from a superb Dublin coffee roaster, where people are passionate about truly exceptional coffee. Meet the innovative team at Warbler & Wren, whose 100% premium Arabica beans are hand-roasted on the island, in small batches, in an Italian roaster. This carefully-crafted approach is designed to ensure consistency between roasts, and to protect the integrity of the coffee bean. Local heritage, provenance and quality mean everything at Warbler & Wren. The name, Warbler & Wren, derives from two special species of bird coffee farmers rely on for a little help during

the growing season. The Yellow Warbler and the Rufous-Breasted Wren perform a natural form of pest control and manage the pesky borer beetles. These critters love coffee almost as much as we do, but we’re just not prepared to share. The birds protect the coffee cherries and play a key role in delivering our top-quality coffee beans. Having spent over 16 years in the coffee industry, our Master Roaster & Q Grader, Garath Scully, has spent much time lovingly crafting and creating the Warbler & Wren artisan blends. Life is just too short and precious to drink average coffee we feel. Warbler & Wren’s first blend, Little Bird, launched in the North in 2018 is a truly outstanding espresso drink. It has the roast profile and balance of Columbian, Brazilian and the all-important Ethiopian coffees and starts with a hint of lemon acidity and both chocolate and fruited sugar notes. To our discerning taste buds, we knew it was something special and it was wonderful to have this confirmed when we earned two gold stars in this year’s Great Taste awards. Due to demand an entirely new second blend, Wrens Nest, was launched. Wren’s Nest, a blend of Brazilian, Sumatran and Kenyan coffees, makes for a full-bodied and perfectly balanced cup, with creamy dark chocolate notes and heaps of cocoa and molasses flavour in its finish. It’s perfectly matched and balanced with blended milk if that’s your twist. Wrens Nest earned one gold star in this year’s Great Taste awards. We are hugely excited to be extending

our range further in the coming months. In response from Warbler and Wren converts pleading for a take home pack to kick back and enjoy in the comfort of their own living room, Garath has been busy crafting up a new blend, Willow Warbler. With environmental issues always at the front of our minds, our new blend Willow Warbler is, organic, 100% arabica and will be produced in a compostable 227g resealable pouch pack. Warbler & Wren will be exhibiting at the Great Taste Market at IFEX this March in Belfast. Do come along, we’d love to see you. We can guarantee a warm welcome and a fabulous cup of coffee! Peter D Lavery: Training and quality T: 07720 348 116 Mark Austin: Sales development manager T: 07973 800 275 Warbler & Wren coffee, Flush Park, Lisburn, BT28 2DX

hotel&accommodationnews

GALGORM TOASTS OPENING OF NEW WHISKEY LOUNGE BAR

algorm Spa and Golf Resort has officially opened the Resort’s newlyrefurbished and refreshed entertainment offering, McKendry’s Lounge/Bar. Formerly known as Gillies Bar & Grill, McKendry’s is now a whiskey lover’s haven, boasting an encyclopaedic whiskey collection of over 300 blends from 21 countries, including a coveted limited-edition bottle of the most expensive Irish whiskey ever produced, The Chosen. The new whiskey lounge/bar reflects the warm ambience and atmosphere of an eclectic Irish pub and draws on its local heritage, harking back to the

From left, Hannah Pollock from McKendry’s and Colin Johnston, managing director, Galgorm Collection.

much-loved McKendry’s bar of a bygone era, which served the local community from its premises in Broughshane Street, Ballymena before closing its doors.

BROTHERS INVEST IN LUXURY SELF-CATERING MARKET From left, Charles Small, Derick Wilson of Ulster Bank, and James Small.

wners of the Shimna Café in Newcastle have invested over £250,000 in the development of luxury self-catering apartments to boost the short-term holiday let market in Newcastle. Brothers Charles and James Small, with support from Ulster Bank,

have invested in conversion of a 3,500-square-foot space above their Main Street café into five affordable holiday lets aimed at the growing golf tourism market. “We’re positioning the holiday lets for the growing golf tourism market,” said Charles Small. “These tourists tend to stay longer, so affordability is an important factor in accommodation. “One of the most scenic and celebrated golf courses in the world, Royal County Down, is right on our doorstep so we’re in a prime location to benefit from this growing market and to maximise Newcastle’s appeal as an attractive destination for inbound tourists.”

HASTINGS HOTELS RECOGNISED AS HOSPITALITY AMBASSADORS

our properties owned by Hastings Hotels were the only Northern Ireland properties to receive a 2020 CIE Merit Award at the CIE Tours International 30th Annual Awards of Excellence, held recently at Christchurch Cathedral in Dublin. The awards recognise Ireland’s leading hospitality ambassadors; the people and businesses helping put Irish tourism on the global stage. The Culloden Estate & Spa, Grand Central Hotel, Stormont Hotel and Europa Hotel were each honoured by leading Irish tour operator, CIE Tours International, for consistently exceeding the expectation of guests.

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Elizabeth Crabill, CEO of CIE Tours International and Fiona Ross, CIE chairman, are pictured presenting the awards to Aileen Martin, sales director of Hastings Hotels, Stephen Meldrum, general manager of the Grand Central Hotel and Andy McNeill, general manager of the Stormont Hotel.

“We are delighted to welcome guests to our brand-new lounge bar, McKendry’s, and showcase our extensive whiskey collection which we are proud to say is one of the most comprehensive in the island of Ireland,” said Colin Johnston, managing director, Galgorm Collection. Galgorm Spa & Golf Resort has completed a 10-year, £60m investment programme, aimed at transforming the Resort into a worldclass international tourism destination, and plans to invest an additional £20m over the next five years.

ANDRAS WINS GOLD AT BRITISH TRAVEL AWARDS

The Ibis team, from left, Milena Bigaj, Mark Burke, Frankie McDonald and Milena Modlibowska.

wo Belfast hotel brands, Ibis and Crowne Plaza, are celebrating being awarded the Gold Standard in Consumer Excellence at the British Travel Awards 2019, as voted for by the public. The Ibis hotel brand, with properties locally in Belfast’s City Centre and the Queen’s Quarter of the city, won the Consumer Excellence in the Best Midscale/ Economy Brand category, with Crowne Plaza scooping Consumer Excellence in the Best Upscale Hotel Brand category. The two Ibis Hotels in Belfast are also celebrating coming joint second in the 2019 Reputation Performance Score which measures customer satisfaction across the whole Ibis estate in the UK and Ireland of 61 hotels.

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hotelprofile

HOTELHUB

THESTATS

HOLIDAY INN EXPRESS UNIVERSITY STREET, BELFAST

modern hotel, located near Queen’s University Belfast with easy access to the Titanic Quarter and the City Centre, Holiday Inn Express Belfast City attracts business travellers, families and leisure visitors including concertgoers, history enthusiasts and shoppers. “These markets are hugely buoyant for us, which is fantastic, and we want to strengthen these whilst at the same time growing new market segments,” says Aidan Murtagh, general manager. “Over the past few years, and in our plans for the coming year we plan to engage with and target new markets.” Property owner the Andras Group has made a conscious decision to focus on attracting the Chinese market with two of its properties, the Holiday Inn and Crowne Plaza, having already achieved China Ready accreditation through the Chinese Outbound Tourism Research Institute. “We have noticed a marked increase over recent years in the number of Asian guests staying at our hotels, so it is important that we can understand their needs and make them feel as welcome as possible to ensure they have

an enjoyable stay with us during their visit to Northern Ireland,” says Murtagh. “China is the world’s largest, and fastest-growing, outbound travel market, presenting a unique opportunity for the Northern Ireland tourism industry. We want to attract visitors who on average stay longer and spend more than many other visitors.” With the total number of hotel rooms in Belfast City Centre rising 47% in 2018, competition has increased. “There are also some concerns about what the post-Brexit landscape will mean for the hospitality industry in Northern Ireland,” says Murtagh. “As one of the top five employers in the country, the hospitality industry will feel an effect – both in the short and long term –depending on the type of deal the UK strikes with Europe. A possible restriction on the freedom of movement between the EU and the UK could cause difficulties in bringing skilled workers from the continent.”

HOTEL OPENED: 1996 OWNERSHIP/REFURBISHMENT HISTORY: In February 2018, the Holiday Inn Express 60-bedroom expansion project benefited from a New Generation design concept. Each new bedroom has stylish fresh modern decor featuring larger beds with premium bedding, increased connectivity and Smart TV, airconditioning and elegant bathrooms. EMPLOYEES: 47 ROOM NUMBERS: 171 STAR RATING: 3 STYLE: Modern and ergonomic. MARKET POSITIONING: A modern Belfast hotel near Queen’s University Belfast with easy access to the Titanic Quarter and the City Centre. GUEST PROFILE: Business travellers, families and leisure visitors including concertgoers, history enthusiasts and shoppers. USPs: Free car parking, free Wi-Fi, free essentials eg toothbrush, comb or razor. FOOD & BEVERAGE: The Express Café & Bar is central to the public space innovation, making it inviting for fast tasty food or the free Express Start cooked breakfast, which is included for every guest.

hotelnews

LOCAL HOTEL SECTOR HAS A GRAND OLD TIME

ocal hotel representatives, and stakeholders from the wider hospitality and tourism sectors, turned out in force for a trade lunch hosted by the Northern Ireland Hotels Federation in the Grand Central Hotel Belfast on February 5.

Stephen Meldrum, president of NIHF, welcomed guests to the event.

Linus Murray, O’Reilly Stewart Solicitors; Nicky Cassidy, Westville Hotel; Janice Gault, CEO, NIHF; and Rajesh Rana, Andras House Hotel Group.

Ciaran O’Neill, NIHF Board member/Bishop’s Gate Hotel; Linda Lynch, Portrush Atlantic Hotel; Amy Maguire, City Hotel Derry; Ciaran Meyler, United Wines; Selina Horshi, Best Western Plus White Horse Hotel; and Issam Horshi, Best Western Plus White Horse Hotel.

Paula Stuart, Hilton Belfast Templepatrick Golf & Country Club; David Anderson, insight6; Alan Walls, The Bushmills Inn; and Olga Henry, NIHF Board member, Da Vinci’s Hotel.

Ciaran Lynch, Gig Grafter; Malachy Toner, Wellington Park Hotel; Alan Blaney, Bunzl Rafferty Hospitality; and Iain Speers, Bunzl Rafferty Hospitality.

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Michael Lappin, Henderson Foodservice, and Eddie McKeever, NIHF Board member/McKeever Hotel Group.

Vivienne Nyhan, BWH Hotel Group; Peter Cooke, Net Affinity; Stephen Collins, Avvio; and Clio O’Gara, Guestline.

Sam Harding, Beech Hill Country House; Jack Ferguson, Power NI; Ian Fraser, Power NI; and Harry Crawford, Get Fresh.

Martin Darling, Bunzl McLaughlin; Gordon Endersen, Bunzl McLaughlin; Ruth Chocron, Titanic Guest Belfast; and Richard Cassells, Winterhalter.

Mark Walker, NIHF Board member/Hilton Belfast and Cathal Geoghegan, Henderson Foodservice.

Alyson Magee, Hospitality Review NI; Paul Caves, Stephen’s Catering; and Mark Glover, Hospitality Review NI.

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YOU SPEND 1/3 OF YOUR LIFE IN BED - LET’S MAKE IT COUNT

espa Beds are a leading supplier of luxury mattresses to the hospitality market. We are delighted to offer Exclusive Collections to the hospitality industry, which reflects our experience and knowledge gained from over 70 years in the bed manufacturing business. Giving your clients the perfect night sleep so they wake up refreshed, relaxed and rejuvenated. Here is what some hotel guests have to say about their Respa Sleep Experience: Manor House Hotels (Tripadvisor) Our room was great and the bed and pillows have to be the most comfortable I think I have ever experienced in a hotel. – Gareth, Tripadvisor review Killyhevlin Lakeside Hotel & Lodges (Tripadvisor) Bed was so comfortable and cosy, I didn’t want to get out the next day. – Les, Tripadvisor review

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OUR PRODUCT Hoteliers can choose from our Exclusive Hospitality Collections (Infinity, Elegance, Classic). Respa Beds can provide the perfect solution to meet each hoteliers’ specifications, while always keeping your guest our top priority. Our contract range has been designed and specified with the end user in mind, ensuring that choices of both pocket sprung and open coil offer a luxurious and comfortable night’s rest. Our contract mattresses offer the ultimate contoured sleeping experience.

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To add to the versatility of the range, base options include divan base sprung edge, firm edge and shallow divans on legs. All products meet standard Crib 5 Fire regulations. We also provide a mattress installation and removal service for added convenience on site. To date, over 1,000 customers have demonstrated their appreciation of our commitment to quality and value, with an ever-growing client list across Ireland, the UK and Europe. Email: hospitality@respabeds.ie www.respabeds.ie/hospitality

MARCH HRNI • 37

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KING KOIL, GIVE THEM A NIGHT TO REMEMBER “HOTELS CONSIDERING KING KOIL NEED ONLY SEARCH OUR REVIEWS ON TRIPADVISOR TO SEE WHY WE STILL LEAD THE PACK.” KEVIN O’NEILL, CONTRACT SALES, NORTHERN IRELAND

very King Koil is handmade in Kildare, Ireland since 1982. Aligned with a dynamic American mattress group, King Koil supplies the hotel industry in over 70 countries worldwide. King Koil is the trusted choice of quality and luxury hotel beds in Northern Ireland, and a fast-growing partner for Irish hotels expanding into the UK. OUR PROMISE At the heart of King Koil is a promise to provide your guest with a superior sleep experience. Our hotel mattresses are famed for their exceptional comfort, allied to hassle-free, longlife performance. We believe that this combination makes King Koil the best hotel mattress for long-term value on the market. We all know that guest expectations “WE STAND OUT BECAUSE OF OUR PRODUCT FIRST, THEN PRICE AND SERVICE.” KEVIN O’NEILL, CONTRACT SALES, NORTHERN IRELAND

are constantly rising and that, by providing the very best in modern comfort technologies, combined with advanced back care support properties, we can meet the needs of the most-discerning clientele. “I KNOW OUR PRODUCT IS APPRECIATED; I HAVE HOTELS COMING BACK TO ME AGAIN AND AGAIN, SINCE WE STARTED IN 1982.” KEVIN O’NEILL, CONTRACT SALES, NORTHERN IRELAND

WHAT WE DO We make hotel contract mattresses, headboards, pillows and duvets that inspire comfort in your guests. We offer sleep comfort that exceeds the norm, we blend traditional manufacturing approaches with modern technologies, such as high density visco elastic, to enhance sleep quality and deliver a sensory experience that your guest will love. We offer the most advanced back care properties in bedding. Our spring system was designed and accredited by the International Chiropractors Association for healthy back support. BUILT TO YOUR BUDGET We can build a mattress to any design, as our competencies including spring making, foam production, base and mattress manufacture. We are unique among mattress manufacturers to be able to offer in-house custom design and production to almost every and any customer-specific criteria.

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ENSURE INSTALLS RUN SMOOTHLY We value every customer and work as an extension of your team, so that install and deliveries run smoothly and that any disruption to your business is minimal. Your business will be supported all the way through and after the sales process, by our dedicated sales and customer support teams. We have scale. This brings you the promises of superior focus and superior value that large scale economies unlock. AND YOUR GUESTS LOVE A BEDTIME STORY We do marketing. We can support you in developing web or in-room sleep conversations that show you care. We can own-label your mattress, we can even support you in e-commerce sales of your mattresses. It’s all part of the King Koil promise of comfort and value. STAY SAFE AND LOOK AFTER THE COMMUNITY King Koil hotel contract mattresses are fully compliant with UK and Irish Fire Safety regulations and are certified as free from harmful compounds and chemicals by CertiPur™, the competent European authority for environmental standards. We believe in looking after our customers and taking care of our community, by actively supporting children’s charities, including Crumlin Children’s Hospital, Temple Street Children’s Hospital and Barrettstown Children’s Facilities with the provision of free mattresses. If your hotel or guesthouse is looking to wow guests and have them coming back again and again, then contact us the next time you need beds or mattresses. It will be our pleasure to serve. Contact Kevin O’Neill, King Koil contract sales. koneill@kaymedworld.com T+44 7801 254940

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tourismnews-attractions

LOCAL AMBASSADORS DRIVE GOLF TOURISM AT USA CONVENTION T

ourism NI is participating in a leading golf convention in the USA, accompanied by key local industry, as part of the drive to grow the value of golf tourism in Northern Ireland. Tourism NI, in conjunction with Tourism Ireland and Fáilte Ireland, joined forces to sell the island of Ireland as a premier golf destination at the PGA Merchandise Show in Orlando; one of the largest golf trade shows in the world. Following a major investment in the new Golf Ireland stand for 2020, 30 industry representatives were in attendance. Twelve industry representatives from Northern Ireland including Hastings Hotel Group, Royal County Down, Galgorm Spa & Golf Resort, Travel Ireland Golf, Brogan’s Prestige Travel, Glenara Elite Travel & Tours, Royal Portrush Golf Club, Northern Ireland Golf Tours, Ardglass Golf Club, The Golf PA, Golflinks Hotel Portrush and Portstewart Golf Club, have joined Tourism NI at the trade show to

Leanne Rice from Tourism NI and Alison Metcalfe from Tourism Ireland are pictured alongside industry representatives from Ardglass Golf Club, Brogan’s Prestige Travel, Travel Ireland Golf, NI Golf Tours, Travel Ireland Golf, Royal County Down, Galgorm Spa & Golf Resort, Hastings Hotel Group, Glenara Elite Travel & Tours, Travel Ireland Golf, Portstewart Golf Club, Galgorm Spa & Golf Resort and Golflinks Hotel Portrush.

showcase the outstanding golf courses and exceptional quality and hospitality that local golf has to offer. The PGA Merchandise Show provides local NI industry with a unique opportunity to interact face to face

CREATING ‘CELTIC CONNECTIONS’ FOR NORTHERN IRELAND

delegation Niall Gibbons, CEO, Tourism Ireland (centre) with, from left, Karen Henderson, Visit Derry; of tourism Ghilian Campbell, Visit Armagh; Ann McDonald, businesses from Glenton Holidays; and Aoife Fee, Tourism NI. Northern Ireland visited Glasgow recently to take part in Tourism Ireland’s first promotion of 2020 in Scotland, a B2B workshop and networking event with travel professionals from Scotland and the north of England. Thirty tourism businesses from across Northern Ireland and the island of Ireland, including hotels, visitor attractions and regional tourism organisations, are meeting, and doing business with, influential Scottish tour operators and travel agents, as well local travel and lifestyle journalists. Tourism Ireland also took the opportunity to unveil the new destination brand for Northern Ireland, Embrace a Giant Spirit, to deliver stand-out for Northern Ireland in Scotland and elsewhere around the world. “We are confident that this new brand will give Northern Ireland real stand out on the international stage and will deliver a significant boost to the tourism economy over the coming years. Our message is that there’s never been a better time to visit Northern Ireland,” said Julie Wakley, head of Great Britain, Tourism Ireland. 40 • HRNI MARCH

with thousands of golf professionals from across the world and enhance the legacy of golf. Every year, the convention attracts over 40,000 golf specialists and enthusiasts as well as leading global golf journalists and golf tour operators.

PLANNING APPLICATION SUBMITTED FOR QUEEN’S PARADE BANGOR

esigns for the £50m regeneration of Queen’s Parade, a 13-acre waterfront site in Bangor, have been submitted for planning approval. The scheme aims to return Bangor’s Marine Gardens to their heyday of Victorian seaside elegance, while creating a vibrant mixed-use development of residential, hotel, office, retail and cultural and recreation floorspace in the heart of the town centre. The Queen’s Parade project, led by developer Bangor Marine, is being developed in conjunction with the Department for Communities and Ards and North Down Council. It aims to create a premier year-round waterfront destination for Bangor and for Northern Ireland and is seen as critical to the future of the town and maximising the economic growth potential of the wider borough of Ards and North Down. It forms part of a combined investment of £110m in Bangor over the next 10 years set to generate new jobs, shops, offices, homes and tourist attractions. A prime objective has been to re-stitch the town back together, with TODD Architects’ design for Queen’s Parade placing great emphasis on maintaining and creating connectivity through linked lanes and streets, whilst also providing welcoming, social spaces. twitter.com: @Hosp_ReviewNI

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tourismnews-travel

TOURISM IRELAND LAUNCHES NEW CAMPAIGN TO LEVERAGE ST PATRICK’S DAY T ourism Ireland has announced details of a new campaign to leverage St Patrick’s Day, Green is the new black. The campaign has been designed to build on the success of Tourism Ireland’s annual Global Greening initiative – by extending the impact and sharpening the commercial returns of the Global Greening for tourism operators around Northern Ireland and the island of Ireland and travel trade overseas. Tourism Ireland’s aim is to generate significant ‘buzz’ overseas, to capitalise on the exposure for the island of Ireland delivered by the Global Greenings – and stimulate sales at a key booking period.

Modelled on the Black Friday premise, Green is the new black will be a ‘big splash’, time-limited sales period – offering prospective visitors in all main markets the opportunity to avail of significant and exclusive savings on fares

to travel to the island of Ireland and on tourism products when they get here. Tourism Ireland is encouraging everyone in the tourism industry to get involved and submit their exceptional offers – to increase their sales for 2020. The initiative will be highlighted by Tourism Ireland through digital marketing, as well as via extensive social media and publicity. The special discounts and promotional prices will be highlighted on Tourism Ireland’s international website, Ireland.com, providing a one-stop-shop for savings on a holiday to the island of Ireland.

EASTERN AIRWAYS RETURNS TO BELFAST CITY AIRPORT WITH TEESSIDE CONNECTION

astern Airways has announced its return to Northern Ireland with a six-times weekly service from George Best Belfast City Airport to Teesside International Airport. “Commencing on 9th March 2020, this service will further enhance air access from Northern Ireland to the north east of England,” said Katy Best, commercial director at Belfast City Airport. “Improving connectivity to and from Northern Ireland is of the upmost importance to the region and we welcome the return of Eastern Airways,

a sixth airline partner at Belfast City Airport.” In addition to Belfast City Airport, Eastern Airways has announced it will

operate services to Dublin, London City, Cardiff and Southampton from Teesside Airport. The airline will also operate a seasonal service between Teesside and the Isle of Man and increase the number of flights to Aberdeen. The announcement, which includes 37 new flights per week from Teesside International Airport, will add 185,000 seats each year, more than doubling the number of available seats. Flights from Belfast City Airport to Teesside International Airport will be on sale from February 2020.

NORTHERN IRELAND SHOWCASED TO NORDIC TOUR OPERATORS

ourism NI, Tourism Ireland and Fáilte Ireland have collaborated to sell the island of Ireland as a premium tourist and golf destination at the flagship Nordic Trade Workshop 2020. This year, the workshop has been extended to a two-day event, incorporating both Stockholm and Copenhagen. Key industry partners from the island of Ireland met with tour operators and media from Norway, Sweden, Denmark and Finland. Industry representatives from Northern Ireland including Killeavy Castle Estate, Causeway Coast and Glens Borough Council, Visit Derry and City Hotel joined forces with Tourism NI at the trade show to help promote Northern Ireland as a world class tourist and golf destination to Nordic tour operators. “We are dedicated to supporting the local golf tourism industry to reach key overseas markets, like the Nordics,”

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said Leanne Rice, golf marketing manager, Tourism NI. “We have also taken the opportunity to showcase our new experience brand Northern Ireland – Embrace a Giant Spirit to portray the depth and richness of experiences provided by businesses in Northern Ireland.”

From left, Linda Lynch, City Hotel Derry; Karen Henderson, Visit Derry; Becca Kerr, Tourism NI; Terry Kelly, Killeavy Castle; and Alexandra Mehaffy, Giants Causeway.

MARCH HRNI • 41

businessnews

SERC LEADS INAUGURAL MEETING OF NEW INITIATIVE

outh Eastern Regional College (SERC) recently hosted the inaugural meeting of a new collaborative initiative, aimed at addressing challenges within the hospitality sector and promoting its vibrant and rewarding career opportunities for young people. “For too long the sector has been waiting for someone to tackle the problems facing our industry,” said Heather McKee, director of Strategic Planning, Quality and Support at the College. “But, rather than wait any longer, SERC is lifting the mantle with

Taking Hospitality to New Heights, an initiative involving people and organisations with a vested interest in the hospitality and catering sector who are pledging to work together to change the perceptions of the industry from being viewed as a secondary path and as a job for students, to the brilliant, dynamic and rewarding career path that it is, supporting a rapidly-growing tourism sector.” To get involved, please email School Support Officer nicolajohnston@serc.ac.uk

HASTINGS HOTELS EXPANDS ITS TEAM CATHY SCOTT REVENUE MANAGER Cathy Scott has worked for Hastings Hotels for over 20 years in a range of positions including reservations manager of the Culloden Estate & Spa, events & revenue manager of Ballygally Castle and deputy general manager of the Stormont Hotel. She is responsible for revenue management, distribution strategy and maximising the business opportunities for revenue and profit of the Slieve Donard Resort & Spa, Culloden Estate & Spa, Ballygally Castle and Everglades Hotel.

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LYNSEY CARROLL REVENUE MANAGER Lynsey Carroll joined Hastings Hotels in 2007 and has held a number of roles within the company including PA to the general manager and marketing executive for the Europa Hotel before developing her role within the hotel, focusing on Group room control, yield and revenue maximisation. She graduated from Queen’s University Belfast with a BA in French, and is responsible for the revenue management and distribution strategy of the Europa, Grand Central and Stormont hotels; maximising the business opportunities for revenue and profit.

PATRICE MCGURK - BUSINESS DEVELOPMENT MANAGER Patrice McGurk has almost 20 years’ experience working within sales & business development and prior to joining Hastings Hotels she worked in private healthcare for 10 years. McGurk is responsible for growing corporate business for the Europa Hotel and Grand Central hotels on a local, national and international level.

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THE LAST WORD SOCIAL

FAVOURITE FOOD: Thai FAVOURITE RESTAURANT: Partick Duck Club, Glasgow LAST HOTEL YOU STAYED AT: Cheval Three Quays, London LAST BAR/NIGHTCLUB YOU VISITED: Dockyard Social, Glasgow FAVOURITE PLACE IN WORLD: Wengen, Switzerland INDOOR CONCERT OR FESTIVAL: Gig LAST HOLIDAY: Cycling the Danube

DRINKS FAVOURITE HOT DRINK: Hot toddy FAVOURITE SOFT DRINK: Ginger beer BEER OR CIDER: Beer WHITE OR RED WINE: Red WHISKEY OR BRANDY: Whisky (with no E!) GIN OR VODKA: Gin COCKTAILS OR BUBBLY: Cocktails WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Billy Connolly, Suzann Pettersen, Mary Queen of Scots and Nelson Mandela.

NAME

LAURA VASS

COMPANY CRITON

JOB TITLE

BUSINESS DEVELOPMENT MANAGER HOW LONG HAVE YOU BEEN IN THIS ROLE? One year. DESCRIBE A TYPICAL DAY? My day always starts with a cup of tea and then checking in with the team at Criton HQ. I will have a mix of internal meetings and online demos scheduled in my diary to prepare for. Online demos take me all round the world speaking with hotels and resorts about their guest 50 • HRNI MARCH

journey and introducing our Guest Engagement Platform. We are a tech company with hospitality at its heart, so I love speaking with properties about enhancing their guest experience and increasing revenue through technology. WHAT WAS YOUR FIRST JOB? Caddy at the Carnegie Club by Skibo Castle.

ONE ITEM YOU COULDN’T LIVE WITHOUT? Passport WHO WOULD PLAY ME IN A MOVIE? Hilary Swank WHAT IS YOUR IDEAL JOB? TV sports presenter

ENTERTAINMENT FAVOURITE TV SHOW: Line of Duty FAVOURITE FILM: Catch Me If You Can ALBUM CURRENTLY LISTENING TO: Erratic Cinematic by Gerry Cinnamon FAVOURITE BAND: Bear’s Den LAST BOOK READ: The Noble Path by Peter May FAVOURITE CELEBRITY: Doddie Weir

FAVOURITE QUOTE? Laughter is the best medicine. INSPIRATION IN YOUR LIFE? Friends, family and travel. MOST IMPORTANT LESSON I’VE LEARNT? Making sure to get your life/work balance right, life is too short.

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