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HOSPITALITY REVIEW NI YEARBOOK AND TRADE DIRECTORY JANUARY 2015
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JANUARY 2015
The VOICE of Northern Ireland's catering, licensing and tourism industry
guestforeward
A tremendously successful year
for tourism and hospitality
Hosting the Giro d’Italia cycling race, furthering Northern Ireland’s reputation as the golf ‘Home of Major Champions’ and Great Taste Awards success were among highlights of the year for Arlene Foster, Minister of Enterprise, Trade and Investment.
A
s we begin the New Year, we can look back proudly upon what has been another tremendously successful year for the tourism and hospitality sector here in Northern Ireland. Last year, outstanding images of our wonderful scenery, iconic attractions and our picturesque towns and villages were beamed across the world as we welcomed the Grande Partenza or ‘Big Start’ of the Giro d’Italia. As cycling’s elite battled to earn the right to wear the coveted pink jersey, our tourism industry was in full swing, impressing many visitors with our warm welcome and hospitality. The food, drink and hospitality industry is a vibrant and progressive one and is at the heart of what we do best. It is a vital part of the tourism experience visitors in particular enjoy finding local food on menus, with many choosing to dine in those places which serve distinctive and authentic dishes based on fresh, regional produce. In 2014, we have continued to build on our growing reputation as a place for good food and dining excellence. This was underlined
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when, for the first time, the UK Guild of Fine Food held their Great Taste Award judging session in Northern Ireland. In what was another marvellous endorsement of the industry, 101 local companies scooped an impressive 371 Great Taste Awards. In fact, Northern Ireland producers won the same three star awards as their counterparts in London – a fantastic achievement and one we should all be proud of. Last year also saw the return of the NI Open Challenge to Galgorm Castle Golf Club, attracting record numbers with over 34,000 spectators flocking to the course to enjoy, not just the golf, but the food village too. The NI Open Challenge has been a tremendous success and is a great example of how an event can grow to something which can showcase our local products and which can also be enjoyed by the whole family. This year, the Irish Open is being hosted at Royal County Down and will return to Northern Ireland again in 2017. Add to that, the mouthwatering prospect of The Open Championship being held at Royal Portrush before the end of this decade, and it is clear Northern Ireland’s reputation as the ‘Home of Major Champions’ and the perfect location to stage world-class events is continuing to gain momentum. We can also look forward to the return of the Tall Ships to Belfast – another event which is sure to attract tens of thousands of visitors to the city.
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With so much going on, there has never been a better time to visit Northern Ireland and our visitor numbers reflect this. Overall visitor numbers in Northern Ireland grew by 5% in the first six months of 2014 and tourism spend was up by 10% to £348m. In addition, figures provided by NISRA show that £755m was spent on overnight trips in Northern Ireland in the 12 months to June 2014 which is three quarters of the way towards our long-term goal of making tourism a £1bn industry by 2020. I am very encouraged by this positive performance which clearly demonstrates that we are maintaining the momentum, showcasing Northern Ireland on the global stage as a great place to visit. As we look to the year ahead, I realise that the industry is facing a number of challenges. We must therefore become more innovative and creative in our approaches as we strive to maximise our tourism offering. More and more people are discovering what Northern Ireland has to offer and we must continue to build upon this. I am proud of our industry for what it has achieved, but even greater success is within reach. Working together, I am confident that the true potential of this vibrant industry can, and will, be realised.
Arlene Foster YEARBOOK HRNI • 3
contents
8-9
10-13
16-17
New in 2014: Confidence returned to the market after a few difficult years; evident in the number of new venues opening their doors throughout last year. HRNI looks back at some of the welcome additions to the local hospitality scene.
A vintage year: Key events from across the Northern Irish hospitality sector in 2014 are remembered in HRNI’s Year in Pictures.
Business is booming: Now in its second year of operation, Howard St restaurant in Belfast’s up and coming Linen Quarter (this month’s Flogas profile) has welcomed a steady month-on-month increase in trade as diners enjoy its Asian fusion cuisine.
18
‘Orr’acle of food: And on the other side of the Province, this month’s Crossgar Pallas chef profile is Ian Orr, head chef at Browns in Derry~Londonderry, who honed his skills at Shanks, the River Café and Rathmullan House, and has appeared on Great British Menu.
26-27
Something fishy about VAT: Bob McCoubrey of Mourne Seafood Bar charts the growth of his business from an oyster bar in his house to a group of thriving restaurants, while raising concerns over the sustainability of the local hospitality sector if VAT continues to be applied at the standard rate.
4 • HRNI YEARBOOK
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wish list for 2015
Review, preview: Many of the biggest drinks suppliers look at trade and key developments over the past year, while also covering their expectations and hopes for the year ahead.
Winners & Losers: Rates, red tape and minimum pricing are among issues Pubs of Ulster is tackling on behalf of its members, while Chief Executive Colin Neill also brings HRNI up to date with the latest developments on p46.
Growing pains: While the performance of the local hotel sector was static in 2014 with a slight decrease in room numbers, new developments in the pipeline will result in more hotels to fill by 2017, says Northern Ireland Hotels Federation Chief Executive Janice Gault. Federation President Mandy Patrick MBE is, meanwhile, featured on p58.
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28-45
54-57
60-63
Challenges ahead: Although tourism is in a good place to meet the challenges of 2015, budgetary cuts raise concerns, says Northern Ireland Tourist Board Chairman Howard Hastings. Tourism Ireland’s targets and plans for 2015 are featured on ps 68-69.
66-67
Glass half full: Mark Carron of Osborne King reviews property deals in the local hospitality sector last year, the expected impact of property rates revaluations and anticipated availability of liquor licenses in 2015.
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YEARBOOK HRNI • 5
editor’scomment
New Year wishes
for the hospitality sector A
s a new year and a new Yearbook comes round, it gives pause for reflection on achievements - or lack there of - over the last 12 months. While perhaps more of a commentary on life in general, it would be fair to say that everything and nothing has happened in Northern Ireland’s hospitality sector. Last year seems to have been packed with events and developments from new openings and drink launches to the great success of the Giro d’Italia cycling race, and continued golfing glory as a rota of major tournaments was secured for future years. Pages 8-9 (New in 2014) and 10-13 (Year in Pictures) give an idea of the breadth of activity across the trade. However, while certainly representing a more positive outlook than previous years, 2014 also saw unresolved issues dragging on or new challenges emerging which threaten to scupper the progress made. We asked many of our Yearbook contributors to provide a wish list for 2015 and devolved Corporation Tax was a priority for some while leading the list for many was introduction of reduced VAT for the beleaguered hospitality sector. Evidence is available of the boost its introduction has provided to jobs and industry revenue in other countries including the Republic of Ireland. Beyond the burden of VAT, many businesses are facing property rate hikes and often higher energy costs than other neighbouring regions, as well as the prospect of funding cuts to vital agencies and supportive services. It would be a shame to waste all the investment and hard work put in by both private enterprises and public bodies over recent years to revive the local hospitality sector by leaving it high and dry at this point. If Northern Ireland is taking its own stance on minimum pricing, it’s surely time to take its own stance on tourism VAT too before all the great entrepreneurs investing here shift their attention to more sustainable markets. And, finally, I’d like to express our gratitude to all our readers and advertisers and best wishes for a healthy, happy and prosperous 2015. Editor:
Alyson Magee
Giro d’Italia legacy
continues with the Gran Fondo
T
he Gran Fondo, a major amateur cycling event run by Giro d’Italia organisers RCS, has been secured for Northern Ireland over the next three years with the first event to be held in June 2015. “The 2014 Giro Pictured at the announcement are, from left, d’Italia captured the Darach McQuaid, Shadetree Sports; Trade imagination of the Minister Arlene Foster; Susie McCullough, NITB; and Andrea Trabuio, RCS Sport Director of Mass people of Northern Events. Ireland and was hailed as a resounding success by the organisers, who were bowled over by the warmth of our welcome and enthusiasm,” said Trade Minister Arlene Foster, speaking at an announcement event held at Titanic Belfast last month. “Cyclists are now coming to ride the Giro stages and other routes across Northern Ireland and we want to capitalise on that interest. “The Gran Fondo will establish a tangible legacy event to the Giro d’Italia and further increase awareness of Northern Ireland as a premium cycling and tourism destination. There will also be a positive economic impact, with riders and their families filling local hotels and restaurants.” Following the huge success of the Giro Grande Partenza, Northern Ireland Tourist Board entered into negotiations with RCS and partners Shadetree Sports to secure the event. Two race routes have been scoped and provisionally recommended by the organisers, preceded by cycling activities on the day before the main event across Northern Ireland. Both routes, one 177 kilometres and the other 59 kilometres, commence and finish at Titanic Belfast. “We are very pleased to announce this new partnership with NITB on Gran Fondo Giro d’Italia,” said Darach McQuaid, director of Shadetree Sports. “The success of the Big Start last May was just the beginning and we are looking forward to working closely with local stakeholders to make this new event a big success over the next three years. “We aim to make Gran Fondo Giro d’Italia Northern Ireland one of the best in the world and one which will attract riders from all around to globe to ride on Northern Ireland’s roads and experience the warmth of the welcome here, along with the unique Giro theme. Being part of this growing global series will give us the ability to market Northern Ireland as a leading cycling destination and attract new visitors.” Gran Fondo events take place throughout Europe and the rest of the world but are limited in number in an effort to keep the events unique.
Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributors: John Ferris, Peter Bolan, Roisin McKee & Mark Carron Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer. Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210. Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 / nicoladaly@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Pubs of Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairman: Mark Stewart. The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Mandy Patrick MBE The Institute of Hospitality, NI Branch: 80 Bryansburn Road, Bangor, BT20 3SB. Tel: 07886 594770. www.instituteofhospitalityni.co.uk. Chairperson: Michael Cafolla. Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster, the NIHF or the Institute of Hospitality. 6 • HRNI YEARBOOK
Hospitality Review is copyright © Greer Publications 2015
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AN APPRECIATION Norman Carmichael 1933 – 2014
N
orman Carmichael’s fledgling career as an impresario running dances in Co Tyrone in the 1960s developed into one of hospitality’s major success stories through pure grit and determination. The entrepreneurship of the Carmichael story is a remarkable one. Norman progressed from selling drapery doorto-door on weekdays to booking UK chart-topping bands like The Tremeloes and Edison Lighthouse for his weekend dances in Cookstown Town Hall. In 1970 he entered the licensed trade, purchasing Billy Moore’s bar in neighbouring Dungannon, renaming it Norman’s. He quickly took to the trade and within four years had purchased his second outlet, the Railway Bar in Dungannon. With his experience of running dances, he recognised an opportunity to develop a cabaret style lounge in the town, and immediately commenced renovations to his latest acquisition. He opened the White Heather Lounge with a great flourish, and appearances by TV star Andy Stewart, the well-known Scottish entertainer, and the Alexander Brothers ensured the business quickly gained popularity. By 1976 Norman, who by now was affectionately known as ‘Storming Norman’ due to his perpetual energy and ambition, had moved on to his first hotel, the Glenavon House Hotel in Cookstown. By 1978, due to the ongoing ‘troubles’ Norman decided to sell up all his interests in Co Tyrone and move the family to North Down to a new start in his business life. The first step was the purchase of the Railway Bar in Holywood, with his wife Joan initially providing soup and sandwiches for their customers from her home kitchen. Here again this was a first
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for the Carmichaels as at that time no bars in the town provided any catering other than the usual crisps or nuts. Soon refurbished and with Joan at the helm offering outstanding food and facilities, along with the superb customer service which was to become a trademark of the Carmichael Group, the business flourished. The experience convinced him that habits were changing from purely drinking establishments to family friendly pub-restaurants and he began building up the empire. Norman then went on to purchase The Stables in Groomsport. The outlet was transformed by the Carmichael makeover, resulting in The Stables winning the Northern Ireland Bar of the Year in 1983, an award later repeated with the Tidy Doffer in Lisburn. Along the way, the group also picked up the Hillside in Hillsborough, the Bryansburn Inn in Bangor, Morrisons in Belfast, the village pub, the Groomsport Inn, and the Ross Park Hotel in Kells, Norman’s pride and joy. Few companies could equal that personal hands-on approach that you enjoyed in a Carmichael outlet, with high levels of cleanliness, service and the quality of presentation of both food and drink. Into the new Millennium, Norman decided it was time for he and Joan to take it a bit easier and they astutely sold the various establishments of the Carmichael Group at the top of the market in 2006, apart from Morrisons and Ross Park, which continue to be managed by Ian and Keith Carmichael. The family later re-acquired the The Bryansburn Inn. Norman and Joan enjoyed the fruits of their labour in their retirement, spending a portion of it at their villa in Spain. Norman had time to visit his beloved Spurs in London, in the company of his three boys, and retain more than a passing interest in the local football scene. At his funeral service on January 2, sports editor of the Belfast Telegraph Jim Gracey paid a personal tribute to the exceptional success of Norman and his family, his love of football, and his close relationship with George Best and his family. An overflowing Derryloran Parish Church in Cookstown was testament to the respect in which he was held with representatives from all walks of life including the hospitality industry, football, and the business world, whose lives he had touched over the years.
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8 • HRNI YEARBOOK
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rade nd, and T rism Irela me of Thrones u o T f o e v f executi global Ga bons, chie r launched a new of the TV Niall Gib te opularity s as o p F e e th n e n rl o location) A r se li Ministe (a filming to capita d n g la in e Ir im a n, rthern rld. campaig mote No ss the wo me to pro rkets acro a m in program n o destinati a holiday YEARBOOK HRNI • 11
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the NI Open Challenge at Galgorm Trade Minister Arlene Foster launched the announcement that the Irish Open Castle Golf Club, following on from 2015 and Lough Erne Resort in 2017 will come to Royal County Down in Championship again from as Open the host may ush while Royal Portr early as 2019.
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ine rity ited W of Un ) and celeb . r o t c e t f er ir e v d a (l & Cle aging uigan inson ), man Neil McG t b h o R ig ley (r inemaker ent in McAu w ing ev Martin nts, hosted a wine pair a t Merch n Torode a oh J f e h c YEARBOOK HRNI • 13
foodnews
Flogas launches commercial natural gas with up to 10% discounts for ni business
Pictured at the announcement that the Potted Hen restaurant has signed up to Flogas Natural Gas are, from left Paul Ruegg, sales and marketing co-ordinator, Flogas NI with head chef James Neilly and Paul Crosbie, senior sales consultant, commercial natural gas, Flogas NI.
F
logas Natural Gas has launched its commercial natural gas offer into Northern Ireland. It is now offering businesses in the Greater Belfast area the chance to make savings of up to 10% on their natural gas bills. The offer will then be rolled out to commercial customers in the 10 towns on the natural gas pipeline by June 2015. The award-winning Potted Hen restaurant in St Anne’s Square, in the heart of the city’s busy Cathedral Quarter, is one of the company’s recent high-profile signings. Head chef James Neilly commented, “We use natural gas for cooking as professional chefs always prefer to cook on gas. We also use natural gas for our heating and, since we’ve moved to Flogas, we’ve already seen savings on our natural gas bills so we’re very pleased.” Rascals Day Nurseries, with eight branches in Northern Ireland, have also signed up to Flogas. Roger D’Arcy, managing director, said: “Rascals use natural gas for heating, cooking and tumble drying because, as an energy source, it is instant, reliable, controllable and cost effective. With Flogas entering the natural gas market, 14 • HRNI YEARBOOK
we decided to move to them as they offer great discounts and transferring across was very easy with no disruption to our supply. Furthermore, having dealt previously with Paul Crosbie, now senior sales consultant at Flogas Natural Gas, it was a pleasure to deal with a trusted contact.” Other signings include Springsteen’s Diners in Lisburn and Carrickfergus and AMPM and the
We’re delighted that the recent deregulation of the natural gas market in Northern Ireland has allowed us to offer significant savings to prospective natural gas business customers. It will be a fitting complement to our very successful and reputable LPG business here in Northern Ireland.”
Chubby Cherub restaurants in Belfast. Flogas Natural Gas is a leading supplier of natural gas to the commercial and residential sectors in Ireland. It already serves thousands of business enterprises located on the natural gas pipeline in Dublin, Cork, Galway, Limerick and Waterford, including McDonalds Restaurants and the Musgrave Group, as well as the Radisson and Jury Hotel chains. John Rooney, managing director of Flogas, said, “We’re delighted that the recent deregulation of the natural gas market in Northern Ireland has allowed us to offer significant savings to prospective natural gas business customers. It will be a fitting complement to our very successful and reputable LPG business here in Northern Ireland.” Flogas has an established track record in the LPG sector in Northern Ireland since 1979 in the commercial, leisure, catering, industrial and residential sectors. The expansion into Natural Gas for commercial customers will bring further benefits to its extensive customer base as well as opening up new business opportunities for the company.
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Howard St. Now in its second year of business, the Linen Quarter restaurant is offering a high quality fusion of Asian and classical influences at a good price, co-owners Niall Davis and Marty Murphy (also head chef), tell Alyson Magee. we did. I think we were quite lucky because we had no (negative) track record so people had a bit of faith in us. WHO ARE YOUR CUSTOMERS? Marty: We get a good variety of customers, pretty much everybody comes to our street. On any given day, you could have bankers, accountants, solicitors and just your general shoppers sitting here, and they all mix quite well in the dining room. Niall: We’ve both said to each other, the market’s everybody. If the food’s not good enough to keep people happy and the atmosphere relaxed, you shouldn’t be in the business. TELL US ABOUT THE SPACE YOU HAVE Niall: When we first came across the unit, it was a retail unit selling clothes, and we had noticed it was for rent but it didn’t look very attractive from the outside so we sort of bi-passed it initially but it was Marty who went and saw it anyway and he just phoned me up on the day and said, this is it, this is the restaurant. We knocked through a wall to make a nice space, and put the kitchen in, and then you could see the potential in it. We got Oscar & Oscar to do the fit out, and had looked at a few places in London to get a rough idea of the sort of style we wanted to go for - industrial, lofty. The last thing we got was the bobbins on the wall; they only went up about a month ago. For 14 months, we couldn’t think what to put on that wall, we had all sorts of local artists
16 • HRNI YEARBOOK
hanging things up but they didn’t feel right and the bobbins just tie in with everything. Marty: This was a linen house about 80 years ago. As the restaurant stands now, we have about 78 seats. HOW EASY WAS IT TO ESTABLISH A RESTAURANT FROM SCRATCH? Niall: It was about £250,000 initially to get it off the ground and then we’ve spent about £50,000 to £60,000 since then. Between us, we only had £50,000 to start with so we knew we had a bit of a challenge ahead of us but after a few disappointing bank interviews, we managed to secure finance with First Trust and managed to negotiate good finance terms with suppliers and people supplying equipment, crockery; basically anything we could finance,
WHAT’S ON YOUR MENU AND WHAT’S THE INSPIRATION BEHIND IT? Marty: I’ve travelled around South East Asia and Australia quite a bit, and I’ve taken a lot of influence from there and put my own stamp on it. We have traditional, classical-style cooking as well, such as Confit Pork Belly, but there would be an Asian theme running through the menu. DOES YOUR MENU CHANGE OFTEN? Marty: We do change seasonally but don’t ever do a big menu change as it’s too difficult for the kitchen, so we put maybe two new dishes on at a time when new seasonal ingredients come in and a few dishes will then come off. There are some dishes on the menu
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flogas
Head chef Marty Murphy (right) at work in the kitchen
that are just on and that’s it, such as French Onion Soup and a Thai Prawn Tom Yum Soup that has been on the menu since day one and will be until we shut the door. We have a smoked fish dish that has been on since day one, undyed, fresh haddock smoked on the Shankill Road and served with a Red Thai Prawn Curry and it’s absolutely, without a doubt, the best seller on our menu. We make our own Thai curry pastes; we make absolutely everything here ourselves. WHAT IS YOUR FOOD SOURCING POLICY? Marty: We do source locally where possible. With the Asian influence, if we’re looking for coconut milk or seasoning, I generally source from Thailand but our beef comes from Crossgar and our fish comes in from Kilkeel. HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? Marty: I think we’re slightly cheaper maybe, without taking quality away from the product. I’ve worked in and around all the top restaurants in Belfast and I knew their standards were high but we could deliver a similar standard for less money in this particular part of town. I think the fact that our emphasis is slightly more Asian goes down really well. I don’t know of any other restaurants that have such a fusion element on the menu, although I’ve noticed
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recently a lot of them are trying… Niall: What we do is strive to do it right consistently every time. I think having a chef owner can make a big difference with consistency. If you have new chefs coming in and chopping and changing, everything else can chop and change with it. HOW DO YOU MARKET HOWARD ST.? Marty: We’re not really big into social media; we do have Facebook and twitter but don’t drive it every day. Generally we just go by word of mouth. The restaurant has just got busier and busier, and we get really good feedback. Joris Minne gave us a good review and that really helped. HOW WAS TRADE IN 2014? Marty: Better than expected. I knew once we opened the doors, we had something to offer, a really good product and we would stand over it and it would do well and, funny enough, it has done well; better than we thought it would. We’ve put a lot of work, a lot of stress and a lot of heartache into it and, luckily enough, it’s definitely turned a corner and is going well. It’s good for the city of Belfast to have so many good restaurants of a high standard at the minute. Niall: Our accountant said there were not many of his clients with business plans as realistic as ours.
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HOW DO YOU SEE HOWARD ST. DEVELOPING IN 2015? Niall: It’s only now everything’s as tight as we can get it in terms of our team and the decor of the restaurant. It’s running smoothly, we have a new menu coming out in the New Year and we’ll just keep doing what we’re doing and then we’ll possibly look at something else in Belfast.
56 Howard Street, Belfast Email: bookings@howardstbelfast.com facebook.com/howardstreetbelfast Opening hours: Tue-Sat 12-2:30pm; 5-9:30pm
YEARBOOK HRNI • 17
chefprofile
Chef profile John Ferris speaks to Ian Orr, head chef at Browns in Derry.
Ian Orr (centre).
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hen it comes to food, it’s easy to forget that the North isn’t just made up of the sprawling metropolis that is Belfast... well, it is if you’re a city boy like me. If it wasn’t for chefs like Ian Orr in Derry, the Maiden city would probably need an ad campaign like the Fairhill – It’s a big shopping centre in Ballymena, hey – campaign of more than a decade ago. The chef returned to Derry in 2009 to take on Browns from its previous owners, who had been working the restaurant for 24 years at the time. “I got a phone call one day from a guy opening a new restaurant in Derry – Marcus Roulston,” says Orr. “He initially wanted me to come on board as head chef but then they offered me a full partnership.” We’re chatting about his food history a day after returning from London to visit restaurants. During his trip he enjoyed a fabulous meal at Marcus Wareing’s restaurant, was blown away by Hélène Darroze, and was so disappointed by Pollen St Social that he left after the main course. “I absolutely loved the Great British Menu, but it was the hardest six months I’ve had. I said I
18 • HRNI YEARBOOK
wouldn’t do it again, but I did well from it; it’s all TV.” Orr came off wonderfully during that series of GBM alongside the squabbling pair of Chris Fearon and Raymond McArdle; the latter making it through to the final. We did get a great uplift at the restaurant and, from that, I got the Lidl gig. It’s been brilliant for me. People ask me why does a chef want to be involved with a supermarket? But it’s not like years ago, Lidl NI are pushing on and they’re so proactive – it’s great, but full on too.” And while Orr’s career has been littered with working for the best restaurants around, he began in more humble surroundings. “I loved to eat food when I was younger, though I was very heavy back in the day. My grandad and granny used to be great bakers and I loved it. When I was around 14, I started working for free at a local chippy in a caravan park. I was even passionate about cooking a chicken burger. “I did work experience in a local hotel after leaving school and then went to the Exchange here, which was a great restaurant but very
busy.” After breaking up with his now wife Jennifer, Orr saw an advert for sous chef at Robbie Millar’s Shanks restaurant. At the time Orr admits he couldn’t even make a mayonnaise. “She broke up with me and I saw the advert and just went for it. But wouldn’t you know, the first thing Robbie and Brian McCann asked me was could I make mayonnaise... I said no. They still gave me the job but it was £100 a week and my parents were worried that I’d be able to survive on that.” Orr spent two and a half years working at Shanks and moved on to the River Café in London in September – Millar having organised the job for him shortly before dying in August 2005. “Jennifer got back with me a year after we split up but I wouldn’t have moved to the River Café if she hadn’t been up for it too. “When you worked in Shanks, Robbie and Brian were hardcore... they’d have busted you if you chopped parsley wrong, at the River Café there was a bit of a different approach to food. “The first two months at the River Café though I hated it. Over there you were doing broad beans to order for a salad, but then I began to love it and once I got my head around why they were doing that I realised it was great. Two years – I wouldn’t have done it without Jennifer. We were happy over there but then someone downstairs moved out and suddenly it became all-night party central.” The opportunity to take on the head chef’s role at Rathmullan House came up and the pair decided to move closer to home again, Orr staying there until he got that call from Marcus Roulston. “It really is a completely different ball game when it’s your own business. We had two hard years to really get there – watching every penny. “Our ambition was really just to cook good food.” Browns, it’s a great restaurant in Derry, hey!
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foodnews
Allergens focus at KNORR’s Chef Knowledge Exchange
Unilever Food Solutions’ Business Development Chef Mark McCarthy looks on as Knorr Chef Ambassador and restaurateur, Mark Sargeant gives an Asian-inspired cooking demonstration at the Chef Knowledge Exchange event in Belfast.
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ver 100 industry professionals attended the KNORR Chef Knowledge Exchange series in Belfast and Dublin late last year, with the events focusing on allergens ahead of the new legislation coming into force on December 13. Guest speakers focused on the upcoming changes, and provided detailed information on what will be required of people and businesses within the hospitality sector across the island of Ireland. Belfast Metropolitan College was the location for the Northern Irish Chef Knowledge Exchange, with Janice Gault from the Northern Ireland Hotels Federation and Sharon Gilmore from the Food Standards Agency offering insight into the new allergen legislation. “Chef Knowledge Exchange provides an ideal platform for networking, discussing challenges facing the industry as well as sharing and generating ideas,” said Mark McCarthy, business development chef at Unilever Food Solutions. “This year’s events addressed the key challenge currently facing professionals in the hospitality sector, the new allergens legislation. At Unilever Food Solutions, we want to support our customers as they prepare for these changes by providing accurate information, helpful advice and the tools needed to prepare their businesses to ensure they are compliant with the new legislation, which is coming in very shortly.”
All-Ireland accolade for Harry’s Shack
H
arry’s Shack on Portstewart beach has been named Restaurant of the Year 2014 in John and Sally McKennas’ Guides. The beach shack-style venue only opened on the National Trust-run strand in August but has rapidly gained popularity and was named the leading all-Ireland restaurant in the prestigious guides. According to the Guides: ‘the Shack has basked in critical acclaim, and customer clamour, both of them at unprecedented levels, for an enterprise which is quite unprecedented.’ Head chef Derek Creagh is said to be discussing the possibility of further ventures with the National Trust following the success of Harry’s Shack. www.hospitalityreviewni.com
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YEARBOOK HRNI • 19
Food Information for Consumers Regulation 2014
Are you ready?
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n spite of the fact that major changes in food allergy legislation have been flagged up for many months by the regulatory agencies, many catering businesses are still unprepared for their introduction says Dr Ian Leitch, a Chartered Environmental Health Practitioner with many years’ experience in food control. Having worked for the Food Standards Agency, London in the development of food allergy training resources for food enforcement officers and for Safefood, as manager of the all Ireland food allergy training project which has trained almost 600 people in food allergen/ intolerance management, he is well aware of the need for training resources to help those on the other side of the table, the catering trade, meet their legal obligations.
He has used his knowledge of food allergen management in the enforcement sector to provide a detailed guide to help businesses comply with the Food Information for Consumers Regulation which became law on the 14th December 2014. The guide which is suitable for use by the food business operator (FBO) and the food safety trainer in both the UK and Ireland is a combination of allergy training resource, food information regulation implementation kit and hazard analysis implementation and test kit, providing guidance on the practical management of food allergy as part of a food safety management system. Because food allergy is a big subject, this is a substantial resource with over 90 pages of information and over 40 pages of
photocopyable materials. It can be used to provide basic and advanced staff training in food allergy. It gives guidance on handling customer queries about allergens in products on sale. It helps the FBO understand changes in food allergen related labelling, setting up a system to record the 14 key allergens and the use of appropriate signage to advise customers of the allergen content of foods. It will help the FBO provide special meals and it will give guidance on allergen controls as part of the food production cycle. But that’s not all; it places food allergy firmly within the context of hazard analysis and will help the FBO test that they have analysed food allergen hazards have appropriate systems and procedures in place to control those hazards.
-allergyaudit.comCalling all Food Business Operators in the Catering sector. Have you analysed and controlled your food allergen hazards? Can you give your customers information on the key food allergens used in your business? Can you comply with the new Food Information for Consumers Regulation which was introduced on the 14th December 2014? If your answer to these questions is NO, then you need our new Food Allergy Management Guide.
Buy it now at www.allergyaudit.com Dr.Ian Leitch CFCIEH Phone: 07835144438 (M) 02882244830 (UK) 04882244830 (ROI) Email: allergyaudit@outlook.com • Web: www.allergyaudit.com allergyaudit.com, 8 Crevenagh Drive, Omagh, Co.Tyrone. BT79 OJF, N. Ireland
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YEARBOOK HRNI • 21
foodnews
Cut the cost of kitchen waste with Kingspan Environmental’s Smart Food Waste Management Systems
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ingspan Environmental, a global leader in the design and manufacture of commercial waste management and sustainable solutions for buildings, will showcase its range of stateof-the-art food waste digesting products at The Hospitality Show 2015. Visitors to Kingspan’s Stand 232 in the CESA Innovation Zone will see live demonstrations of Waste2-O, a smart and cost-effective alternative to macerating or composting food waste, and IFOG, an award-winning environmentally friendly solution to removing fat, oil and grease from kitchen drains. Show attendees can also take advantage of expert consultations from Kingspan’s food waste compliance team. The two systems offer a timely warning that food waste is becoming a major issue and one that has been estimated to cost the UK hospitality and food service industry £2.5bn per annum (source: WRAP 2013). Bagging and binning waste constitutes a major annual cost for the average commercial kitchen, while legislation means food maceration is being outlawed across most of the UK. Kingspan Environmental’s Waste2-O is a tried and tested, easy to use and cost-effective solution for the responsible disposal of food waste. Food is loaded into the top of the unit and a powerful formulation of micro-organisms rapidly digest it producing a totally neutral, greywater solution. Any food that humans can typically digest can be put through the unit. 22 • HRNI YEARBOOK
A single Waste2-O unit can turn 180kg of food into waste water, suitable for discharging through the drain, in just 24 hours removing the need to send it to landfill. Waste2-O can also help kitchens drive greater efficiencies by eliminating the time taken for staff to bag and bin food waste, creating savings which can feed straight back to the bottom line. “This is a sustainable, cutting-edge solution for the growing problem of food waste which has been reflected in the tremendous interest expressed by kitchen owners and chefs since we launched it,” says David Anderson, Kingspan Environmental’s Business Unit Director for Service and Monitoring. “We know landfill costs will only continue to rise and maceration has had its day across the majority of the country so kitchen owners have had a large and growing waste problem on their hands. “Waste2-O will save you thousands of pounds and, what’s more, it will safeguard your establishment against future legal clamp-downs around waste disposal.” iFOG is another intelligent system for waste removal that uses naturally-occurring micro-
organisms to eat the fat, oil and grease (FOG) which builds up in kitchen drains. It can reduce drain unblocking and grease trap emptying costs by up to 75% per annum, lessening the resultant kitchen odours, while also eliminating all health and safety risks associated with chemical or mechanical methods of FOG management. iFOG is a self-contained unit that uses high-performance multi-strain bacteria which are scientifically proven to be highly effective at digesting FOG from a wide range of foodstuffs. The fully managed ‘fit and forget’ system also contains remote-monitoring technology guaranteeing effective, continual treatment 24/7, preventing further build up. “iFOG saves you time and money, and makes for a cleaner, far more pleasant working environment for staff – many of whom, I’m quite sure would be delighted that they don’t have to empty grease traps with the same regularity,” says Anderson. “It’s also an entirely trouble-free way of ensuring your business is compliant with the myriad of environmental regulations around FOG.” iFOG was Highly Commended in the Sustainable Catering Equipment Award category at the recent CESA Awards 2014. To find out more about iFOG and Waste2-O, come to Stand 228 in the CESA Innovation Zone at The Hospitality Show, 1921 January 2015, NEC Birmingham. Learn more about Kingspan’s range of food waste management solutions at http://kingspanenviro.com/foodwaste.
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foodnews
How does the new food allergen regulation affect my liability?
St George’s Market to host Food Tourism Conference
by Louise McMahon ACII, Hospitality & Leisure Centre of Excellence Leader at Willis Insurance and Risk Management
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n 13 December 2014, a section of the regulations regarding food allergens in non-pre-packed and pre-packed foods came into effect for all food business operators (FBOs). In short, caterers and food suppliers are no longer able to state they don’t know if an allergen is present or if one ‘could’ be. At least one on-duty staff member needs to know which dishes contain 14 core allergens. But how will this affect your insurance policy? And how do you manage claims? A number of our hotel, bar and restaurant clients have enquired how they will be affected by it…will they need to take out extra cover? In the immediate future…no. The new law will not require affected companies to take out a new Employer’s Liability or Public Liability policy, your existing cover will still be adequate. But what will the future hold? It is possible that insurers may ask for confirmation of (1) what unpackaged foods are being sold and (2) how the business is ensuring compliance with the new legislation. An inability to show what procedures have been put in place may affect an insurer’s view of a business. But what other risks should you be wary of? For one, hefty fines from your Local Environment Health Officer if they deem you are not complying with the new regulation. Your business must ensure it is labelling foods/menus adequately. Oral statements have to be backed up in writing if required, for example by having a folder onsite detailing the ingredients of each dish. Restaurants/bars should: – Supply the allergen information on menus, chalk boards or tickets; – Have an appropriate staff member verbally disclose the information; or – Use other formats made available to the consumer. Staff training is therefore vital to engage the workforce in the importance of this matter, as ultimately their actions could help or hinder your case when
24 • HRNI YEARBOOK
Councillor Maire Hendron, joins Steven Millar and Chris Mallon, with ‘Jamie’ the goat.
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managing any claims. Ultimately you will be responsible for the actions and compliance of your staff with regards this new regulation. Therefore, to minimise risk of neglect leading to a claim, we recommend you develop procedures which will ensure all records relating to the new legislation are kept up to date, and also that you update relevant policies and procedures that will support your monitoring of them and management of any issues. Willis Insurance and Risk Management introduced a Consulting division in 2014 ensuring access for local employers to Northern Ireland Human Resources and Health & Safety expertise. The team has the necessary experience to advise on managing your workforce and the correct policies and procedures to put in place for this new regulation. Willis Consulting is already advising a number of our hospitality and leisure clients on their business: From recruitment and performance management to grievance, disciplinary and tribunal matters we’re on hand to help employers. Contact Louise McMahon for all your Hospitality and Leisure Risk Management needs on 028 9032 9042 or louisem@willisinsurance.co.uk.
elfast City Council will place the focus on the importance of food to the tourism industry at a special conference early this year. Details of the Focus On Food conference were announced just days after it was revealed that Belfast has been named one of the world’s top six food destinations in High Life magazine’s annual Hot List. The one day event – organized by the Council in partnership with the Department of Agriculture and Rural Development (DARD), through its Northern Ireland Regional Food Programme, and the Northern Ireland Tourist Board (NITB) – will take place at St George’s Market on Tuesday, February 17. The conference will look at the long-term development of food tourism in the city. It is designed to promote Belfast’s food tourism message; inspire the industry to collaborate and create new visitor experiences; engage producers, chefs and outlets together to better promote the food message to visitors; encourage the use of local produce in menus; and enable industry to share experiences, challenges and opportunities. It is aimed at restaurateurs and food outlets, chefs, producers, tourism bodies and other interested parties/partners working in the sector. “Food events are also highly lucrative for Belfast with the recent Belfast Restaurant Week generating an additional spend of £0.5m from the Greater Belfast area. “The aim of this conference it to see what more we can do to maximise the economic benefit of food tourism, not only for Belfast in particular but the region as a whole, by sharing best practice and see what else we can do to improve and promote our magnificent food tourism offer.” The conference will be hosted by the renowned food writer Xanthe Clay, who said: “I am delighted to be attending the conference, which aims to get producers and restaurateurs working together. Great strides have been made already in this area, and it is great to see everyone looking to move forward.” Further information on the conference can be found at www.belfastcity.gov.uk/food, and you can follow developments on Twitter @belfastfoodfocus.
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foodprofile
Looking forward to a Year of Food Michele Shirlow, chief executive of Food NI, offers her wish list for 2015. FOOD NI
wish list for 2015 My wishes for 2015 are simple, and they haven’t really changed over the years. The fundamentals of hospitality will always be great food and great service. Let’s build on our success as we look forward to 2016 as a Year of Food.
Training Consistency is always tricky in any industry, but perhaps nowhere more so than in hospitality. You can have a fantastic meal one time and then go back to something far below par. Key to this is often staff training. Service is so important. The food can be out of this world, but if the customer feels neglected, they won’t enjoy the meal. In 2015, I want every restaurant, café, hotel and B&B to make sure that all of their staff is trained to know what is served, where the ingredients come from and to keep the place spotless. Value We have all tightened our belts, but thankfully we seem to be coming out of the recession. It has, however, made customers even more aware of getting value for money. Savvy chefs have always known how to extract every ounce of flavour from ingredients. They butcher whole animals. They roast bones for stock. www.hospitalityreviewni.com
They cook the cheaper cuts low and slow. They buy locally and in season. That’s one way restaurants can deliver value and ensure repeat custom. You don’t need to slash prices to the bone; just serve good food at a fair price and they will come, and keep coming. I wish to see more places doing this. Tourists Local customers will hopefully keep you in business year round, but we need more tourists to give us those much-needed boosts of income at holiday times. Northern Ireland’s reputation as a great place to visit is growing, but we could do more. I wish for more visitors from across the border and across the water as well as from further flung places like Brazil, Russia, India and China. Those countries are all experiencing boom times and it is my wish that they add Northern Ireland to their travel itineraries.
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Provenance It does frustrate me when I go to places where I know they make the effort to source great local beef, poultry, cheese and vegetables and the diners don’t know about it, because they don’t namecheck the suppliers on the menu. If you are taking the trouble to source and perhaps pay a little extra for Northern Ireland produce, then you need to shout about it. Your customers will thank you for it. Pride We’re not given to boasting in this part of the world, but I wish that we were a little less modest when it comes to championing our great food and drink and the places which serve them. We have world-class ingredients. We have never had more choice when it comes to eating out in places that are absolutely as good as, if not better than anywhere else on the planet. My final wish is that we start blowing our own trumpet just a little more. YEARBOOK HRNI • 25
VATinhospitality
Something fishy about
VAT
A costly burden from 20% VAT, high rates and steep licensing costs is creating unsustainable trading conditions in Northern Ireland, and steering restaurateurs towards the Republic of Ireland where overheads are significantly lower, says Bob McCoubrey, co-owner of the Mourne Seafood Bar in Belfast, Dundrum and Dublin, Home in Belfast and The Eagle Bar & Grill at Galgorm Castle.
Bob McCoubrey
HOW DID THE MOURNE SEAFOOD GROUP DEVELOP? We started the first Mourne Seafood Bar in Dundrum nine years ago. At the time, I had an oyster farm in Carlingford Lough and was exporting to France. We had the notion to have a shellfish bar in the ground floor of our house in Dundrum, and it was just going to be open for the summer but it turned into a restaurant fairly quickly. 26 • HRNI YEARBOOK
I joined up with Andy, who was Paul Rankin’s second in command, and was ready to go out on his own. He saw what we were doing in Dundrum, and that it was a niche Belfast didn’t have at the time. Right from day one, it was flat out. Andy’s a very talented chef, and nobody else was doing seafood and we just set out to do it in a way that was affordable for everyone. We extended into old offices on Castle Street and opened the Oyster Bar and then the Belfast
Cookery School, which is doing really well. Home opened as a pop-up three years ago, and then we moved it to a permanent site on Wellington Place and it’s going really well and then, a year ago, we were approached to look at the The Eagle Galgorm with Chris Bell and it’s very busy as well. WHAT MADE YOU DECIDE TO OPEN A RESTAURANT IN DUBLIN?
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VATinhospitality Our plan was always to open up in Dublin because of the VAT issues. The obvious place for a Mourne Seafood Bar is the North Coast, and we must have been offered five sites in the last five years but we just couldn’t do it because of the VAT; you’d never get your money back out of it again. The Eagle was already an existing restaurant so we didn’t have to put that much money into it. WHAT DIFFERENCES ARE THERE BETWEEN NORTHERN IRELAND AND THE REPUBLIC OF IRELAND IN TERMS OF OPERATIONAL COSTS? It’s massive; the VAT here on food is 20%. It’s not a problem with drink because when you buy in drink, you get the VAT back on the purchase and you’re only paying VAT on your margin but when we buy in food and fish, it’s zero VAT rated. We bring in fish and we’ve got to stand here and prep it and then pay VAT on the work you’ve done; it’s crazy. Down South, it’s slightly higher on alcohol - it’s 23% - but it’s only 9% on food. I would say our average VAT is working out around 13% in Dublin so if you imagine that on a turnover of £1m, that’s an extra £70,000 that your business can hold onto. WHAT SORT OF IMPACT IS THIS DISPARITY HAVING ON THE NORTHERN IRISH SECTOR? People’s profits are dropping because we live in a part of the UK that has the lowest disposable income and we can’t really put up our prices yet all our costs are rising and, with VAT at 20%, it’s just such a squeeze at the end of the quarter that whatever you have in your bank account is just literally emptied out. Where has been hardest hit is rural Northern Ireland. In Dundrum, when I opened up, there were four restaurants opening 365 days a year and four pubs and now there’s two restaurants that are only open at the weekends in the winter time and one pub, and that’s all across Northern Ireland and it’s hard to get that back. My worry about our tourism going forward would be that on the face of it, it looks fine - new restaurants are opening in Belfast - but unfortunately we’re in an industry with a lot of dreamers. People work for a while and get a bit of money gathered up and their dream is to open a restaurant or a coffee shop but they don’t appreciate the reality of it all. People who are operating are finding it very hard to make a profit and to reinvest back into their business. We haven’t seen a hotel opening up in Belfast for some time now. There is massive demand - every weekend you can’t find a hotel in Belfast - but when the accountants sit down and have a look at the return on investment, it’s just not there once you take out the VAT. WOULD REDUCING THE VAT IN HOSPITALITY HERE HAVE A MAJOR IMPACT? It has been tried in other countries, and has been followed up and shown to create jobs and www.hospitalityreviewni.com
Andy Rea, chef and co-owner of Mourne Seafood Bar
revenue. Even in somewhere as conservative as Germany, their VAT rate in hospitality is 8%. In the Republic of Ireland, they did it and there must be four to five restaurants opening every week in Dublin and there are hotels opening there too and, if you contrast that to Northern Ireland, we’re in the doldrums. ARE THERE ANY OTHER AREAS OF DISPARITY? Another issue up here is the business rates. For 3,000 square feet, our rates on Home would be £36,000. In Dublin, for 5,000 square feet in a really high demand area, our business rates are €15,000 which is £12,000 so it’s probably even a quarter of what they are up here. The only reason we’re down in Dublin is because it’s so hard to do business up here. Don’t get me wrong, Dublin’s not a utopia; we have to pay higher wages but I’d rather pay my staff higher wages than pay high VAT. The tax man up here takes a sixth off you, and it doesn’t matter if you make a profit or not. HOW DO YOU FEEL ABOUT ALCOHOL LICENSING LAWS IN NORTHERN IRELAND? Licensing is a nuisance for restaurants. I would say in the nine years, I would have forked out in the region of £60,000 for restaurant licences whereas if I was in Manchester, where the council run it and you fill out a form and pay £50, it would have been £300. And the hours are the biggest frustration in my life. I know it’s only a couple of hours but it’s
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Good Friday, it’s tourism time, and you’re trying to explain to tourists why they can’t have a glass of wine with their lunch. If you look at Spanish culture, people want to come and eat in the restaurant at 10.30pm and their evening is only starting. HOW IS BUSINESS GENERALLY? Business is good but our costs are going up and taxes have gone up but we can’t really raise our prices because customers’ wages haven’t gone up. If we put our prices up 10%, there are customers here who would just drop off. My other concern is there has been a boom in local food and beer producers but if the restaurants and bars are struggling to get a margin, unfortunately it’s going to force them to buy cheaper and that means frozen imports. We’re lucky because we already have a unit in Kilkeel and we buy all our fish direct off the boat so we cut out the middle man. The reality is people are having to cut costs, and our local produce is top quality but it is expensive. Local producers need the shop window that is local restaurants and local bars. WHAT PLANS HAS THE MOURNE SEAFOOD BAR FOR 2015? Just consolidation and battening down the hatches. I think things are going to be very tough unless they do reduce the VAT. I don’t see us expanding any more in Northern Ireland; we may look at something else down South but certainly, in Northern Ireland, it’s just not viable. YEARBOOK HRNI • 27
drinksprofile
Offering first class customer service Greg Hughes, business unit director for Dillon Bass, looks back on a year of cautious optimism in the ontrade which saw the drinks supplier strengthening, and investing in, its Irish whiskey portfolio while also performing well in the vodka category. DEVELOPMENTS IN 2014 Dillon Bass has had a strong year in both on trade and retail sectors. We have many successes to celebrate this year, including innovations such as West Coast Cooler & Vodka and Midleton Pearl, new collaborations in the form of Jameson Caskmates, partnerships with Jameson and Irish whiskey trade programmes, and successful sponsorships such as ten years of West Coast Cooler Fashion Week. In the on trade, we have continued the great momentum with Absolut and are performing very well within the vodka category. We have also added Belvedere into our portfolio this year, which has strengthened our premium vodka offering. Jameson is continuing to grow from strength to strength in all channels. As the largest Irish whiskey producer with a portfolio of over 25 whiskies, we have been sharing our love of Irish whiskey with customers throughout Northern Ireland by educating the industry and partnering with key accounts. HIGH AND LOW POINTS OF THE YEAR In 2014, we have had a number of changes in the Dillon Bass team. There have been new recruitments into our Sales and Marketing teams, and our Customer Care team has grown last year as the team are now responsible for sales across all of Ireland. On the down side, our colleague Michael Browne retired after over 35 years’ service. He was one of the trade’s most recognisable faces and one of the best travelled wine enthusiasts, with an encyclopedic knowledge of vines, vineyards and vintages. We wish him all the best in his retirement. TRADING CLIMATE IN 2014 In a market that continues to change and challenge, there was a feeling of cautious optimism during 2014. Investment in the on trade, with new pubs, clubs and restaurants opening, demonstrated an upturn in the market 28 • HRNI YEARBOOK
Greg Hughes
and a confidence that there is a demand for new venues. However it is still a challenging and very competitive marketplace.
DILLON BASS
PROSPECTS FOR 2015 With economic growth forecast for 2015, we are optimistic about the year ahead. However, a concern is the effect that the planned contraction in public spending might have on growth overall. We will continue to work closely with the industry to jointly drive business over the next 12 to 24 months. PLANS FOR 2015 We have many great initiatives and sponsorships that we will continue in 2015. Following an expansion programme which included €200m investment in Midleton Distillery and our whiskey maturation facility in Dungorney, we will continue the successful work of promoting our Irish whiskey portfolio to grow and develop the premium whiskey category in Northern Ireland. We will continue to partner with accounts to drive footfall and grow our brands, and as always Dillon Bass are committed to providing first class customer service and care.
wish list for 2015 • Continued growth of our brands. • Develop new, and build on existing strong partnerships with the trade. • Further clarity and information on the proposed minimum unit pricing. • Increased support from government for local business. • Appropriate relaxing of some of our outdated licensing laws.
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winewizard
Cheers to another wonderfully dynamic year in the wine industry
A
t the time of writing, our politicians are all still up on the hill going round in circles. ‘We need more money because we can’t agree on anything unless we get more money.’ To move negotiations forward, I propose that we have a wine tasting before our politicians go into talks; this will surely relax them and help them agree on something. Well, despite the lack of progress up on the hill and the continued economic challenges, this industry is still a great business to be part of. We continue to have some of the best chefs in the world delivering outstanding gastronomic delights every day. Here are some of my most memorable wine and food experiences of 2014. 1. Santa Rita Wine Estates Tasting and Wine Dinner at Graze Restaurant, Belfast. Fifty guests were served a delectable fourcourse meal which was prepared by Graze Chef John Moffatt and accompanied by handpicked, award-winning Santa Rita wines all served by Neil Johnston and his team. The mind–blowing dish was: Finnebrogue Estate Oisin Venison, cauliflower, nettles, giroles, nesturgum with straw potato and jus. This was perfectly paired with Santa Rita Medalla Real Cabernet Sauvignon 2009 & Dona Paula Bodega Malbec 2008. 2. An Evening with John Torode and Neil Mc Guigan at Robinson & Cleaver Restaurant, The magnificent backdrop of Belfast City Hall was a fitting location for ‘The Wizards of Oz’. Whilst John prepared an al dente Asparagus and Mushroom Risotto and Beef Wellington, Neil showed a few of his awarding-winning McGuigan Reserve wines. The delicately flavoured risotto was singing and dancing all over my mouth accompanied by the wonderfully fresh, grassy gooseberry and citrus fruits filled McGuigan Reserve Sauvignon Blanc. 3. The Old Inn 400th Anniversary Dinner with Florent Thibaut from Marques de Caceres. Once again the rice Family and their team of professionally dedicated staff came up trumps with an outstanding evening of fine cuisine; a
• Trio of Scallops served with Bollinger Special Cuvee • Filet of Veal served with La Grande Annee 2004 • Comte de Reserve Cheese served with Bollinger RD 2002 • Brioche Perdue Moelleuse (posh bread pudding) served with Bollinger Rose
What a way to spend a Wednesday afternoon! Here’s to another excellent year in the wine industry. If you’re concerned about my arteries, remember a glass of wine with every meal can help break down all the cholesterol.
Quote of the Month “Wine is to woman as duct tape is to men, it fixes everything”
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YEARBOOK HRNI • 33
by Ciaran Meyler
Cheers 2014
Wine Wizard!
Ciaran Meyler
fitting tribute to this amazing 400-year-old establishment. I can’t think of a better way to start the evening than with a seafood cocktail bursting with lobster tempura, smoked salmon, scallops and prawns. It was mouth-wateringly good with Marques de Caceres Viura Blanco; the crisp lemon and lime acidity in the wine lifted the seafood off the plate. Where do we go from here, I said? Another six courses, someone added. 4. Finally, earlier in the year I was very fortunate to travel with a colleague to The Bollinger Vin Clair tasting held at Bollinger’s cellars in Ay Every year, Bollinger hosts a whole week of Vin Clair‚ (Clear Wine) events for various sectors of the trade, and the highlight is a walkaround tasting of about 15 different still wines from premier and grand cru villages. As Bollinger vinifies some of their wines in wood and some in tank, it‚s also interesting to compare the two methods side by side. So, in essence you get to taste all the components of the wine and on the last barrel you taste the final blend, the finished wine. It was my first time at such a tasting and it was fascinating. It was like visiting a Ferrari car plant in Italy, watching a supercar being built and then being the first person to drive it. After the tasting, we were treated to some of Bollinger’s prestige cuvees and amazing gastronomic delights all served inside the magical cellars.
drinksprofile
An exciting innovation pipeline for 2015 Diageo may be bidding farewell to Bushmills but is expecting a return to growth in 2014 on the back on strong marketing and innovation and will be moving to new offices in the second quarter, Diageo’s Jorge Lopes tells Alyson Magee. DIAGEO NI
Jorge Lopes
wish list for 2015 Devolved Corporation Tax in Northern Ireland “It would be a great, almost a once in a lifetime opportunity for Northern Ireland,” says Jorge Lopes, country director for Diageo NI. “This is one thing that could have a huge impact for future generations and make a huge impact to our children and grandchildren so let’s not let that opportunity pass.”
A
year into his role as country director for Diageo NI and Jorge Lopes’s enthusiasm and positivity for the local hospitality market, and its prospects, show no sign of diminishing. “I’ve had so much fun,” says Jorge. “It’s been a great year, and the numbers are good.” Highlights of the year have included the opening of Brewhouse No 4 in Dublin to produce new launches Guinness Dublin Porter and Guinness West Indies Porter and a new marketing opportunity for Guinness, the Amplify live music programme. “I have been to four gigs and they were all great fun and it was great to see people interacting with our brands in that context,” he says, “and with the two launches, it’s so exciting to see people engaging more with stout beer so that was absolutely brilliant.” Local production of beer is a great asset, he says. “I’m a strong believer that, in most cases, consumers prefer a pint to a bottle. Our beers are all incredibly fresh because they’re Irish, and manufactured just down the road. Drinking Guinness here is just a different experience because we visit every single pub, clean the lines, make sure the temperature is right and the glass is right, so the experience of the liquid is just fantastic.” Diageo’s new Reserve Portfolio of premium spirits has also received a warm welcome. “It’s amazing to see how receptive consumers have been,” says Jorge. “As managers, we sometimes forget how people are just very open to fantastic 34 • HRNI YEARBOOK
new products. People like to try different things and travel so when they taste something that is different and good, they recognise it immediately.” Standout performers in the portfolio include Ketel One vodka and Bulleit Bourbon while, for Jorge, Tanqueray No TEN has been a personal revelation and favourite. Revenue is expected to return to growth in 2014, after a few difficult years. With the local drinks market, “the impression we had of it was that it was improving until the end of September and then we felt it plateaued ,” he says. “We haven’t seen the final numbers for Christmas yet but it has been very good so far.” Diageo NI headquarters will be moving to a new, as yet undisclosed location, in Belfast in the second quarter of 2015. “Moving office
creates a lot of opportunities in terms of engagement with our employees,” he says. “It’s amazing how changing the environment where you work can change the way you behave, so we’re going to take the opportunity to upgrade the way we operate and try different things and modernise our ways of working.” “We have a team that is very strong in Northern Ireland and I’m very proud of them. For the first time in a long time, Diageo is back in growth which is an accomplishment in itself. It shows that the recession is gone and we’re so excited to be in that place. “There is no question in my head that better days are ahead of us, and our innovation pipeline for 2015 is just so exciting so I would say watch this space.”
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drinksprofile
Diageo scores a hit with new Guinness Amplify programme
Hundreds of musicians took to the stage in pubs across Ulster over September 18-21 for Guinness Amplify, a new music programme connecting fresh new music talent with audiences all over Ireland.
Smirnoff Gold, a blend of premium vodka with cinnamon flavouring and edible 23 carat gold leaf, was launched in April with a well-known sculpture in Belfast's Custom House Square tinted gold to mark the occasion.
Jonny Quinn with Kodaline at the launch of Guinness Amplify.
M
usicians from a variety of music genres performed in pubs across the Province, while music fans in Belfast were treated to a special experience as two of most highly acclaimed musicians of 2014, Disclosure and Duke Dumont, turned up for a surprise performance in The Errigle alongside up-and -coming Irish musician Daithí. “It was amazing to see so many talented musicians take to the stage over the Guinness Amplify weekend in Ulster,” said Lisa Fitzsimons, marketing manager at Guinness. “The island of Ireland has so much to offer by way of music and our aim is to spotlight this special talent in every way possible.” Guinness was not the only Diageo brand to see marketing activity in 2014, meanwhile, with its leading vodka brand seeing a new extension with Smirnoff Gold while the Harp angel continued to do the rounds promoting the lager brand.
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Disclosure was among acts appearing at Guinness Amplify…
…as was Duke Dumont.
Just before Christmas, a new Ice Wing structure was unveiled on High Street, Belfast as part of HARP lager's Look on the Harp Side campaign.
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YEARBOOK HRNI • 35
drinksprofile
New Year, new markets for United Wine Merchants Approaching its 30th year in operation, trading conditions are tough but revenue continues to climb and United Wine Merchants is spreading its vines, says Managing Director Martin McAuley. United Wine Merchants'
wish list for 2015 • Continued investment in new ventures • Continued food and drink diversity • Greater recognition of our world class standard in restaurant/pub/food venues
• Greater investment in training in the bar sector
A
n exciting upcoming year for United Wine Merchants will see the agency-led wholesaler celebrating its 30th year of business on May 1, after delving into the buoyant coffee market for the first time with the Italian Kimbo range. Also including teas, the new brand represents a first foray beyond the ‘drinks’ market for the Craigavon business but won’t be the last, says Martin McAuley, managing director of United Wine Merchants. Following a staff training programme, a full package of tea and coffee with branded cups and saucers, machines and servicing will be available from February. “Coffee continues to represent an opportunity for the on-trade to drive revenue as consumer demand for out-of-home coffee occasions will continue to mature. Adding Kimbo to our portfolio will help us in our goal to be a fullservice, one-stop-shop agency,” he says. “As the market evolves, we all have to be looking at the ways in which we can meet customer needs, and we’ll be looking at other divisions and
36 • HRNI YEARBOOK
Martin McAuley, managing director of United Wine Merchants
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drinksprofile brands in the future as well.” Although the trading environment continued to be challenging in 2014, due to factors such as price pressure, struggling weekday pub trade and a weakened euro reducing returns from business in the Republic of Ireland, “in general revenue held up pretty well,” he says. “In fact, we would be up on revenue for the year which, in today’s market, is pretty positive.” Behind the pleasing performance is a team of 50 local staff members, many of whom have worked there for a decade, while both Martin and Helena Smith, responsible for order capture and telesales, have been with United Wine Merchants since its establishment in 1985. Plans for its 30th birthday include consumer promotions offering free gifts on certain months throughout the year, and a McGuigan promotion offering competitors the chance to win a trip to London to attend a barbecue prepared by Masterchef star John Torode. Further development of the Republic of Ireland market is planned this year. “It looks to be the fastest growing economy in Europe again so we believe there are definitely opportunities down there, certainly with some of the groups that we don’t currently supply,” says Martin. Brand performance New brands coming on board in 2014 included Chilean wine Santa Rita. “There’s a lot of work to do with it because, when we took it over, prices were very much on the ground. We had to build a bit of equity back into the brand, which would definitely have affected the volume in 2014 but we had to get it back to where we believe it sat, in the premium end of the Chilean market.” Other Chilean brands Polero and Indomita have performed well in 2014, while the niche French wine category has exceeded expectations and the Italian Satori range has proved popular, with Prosecco in particular continuing to grow in sales. While United Wine Merchants’ Champagne portfolio includes such brands as Bollinger and Ayala, which underwent a rebranding in 2014, the market has proved challenging. “Supermarket promotions in the category have presented the main challenge,” he says. “However, we believe consumers are looking for a premium experience when purchasing well known champagne brands and we have great support lined up for 2015 to enable our customers to deliver those experiences.” McGuigan continues to see steady volume sales despite strong price competition from other Australian wine brands, particularly in multiple retailers.
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Martin and Neil McGuigan celebrate one million cases of McGuigan wines sold in Northern Ireland.
Coffee continues to represent an opportunity for the on-trade to drive revenue as consumer demand for out-of-home coffee occasions will continue to mature. Adding Kimbo to our portfolio will help us in our goal to be a full-service, one-stop-shop agency.” “One of the highlights was when we had John Torode over in the earlier part of 2014 for events at Robinson & Cleaver and then, when he was over for the Food and Drink Show NI, we had a dinner for consumers in the Crawfordsburn Inn,” says Martin. “We’ll have him back over some time later in 2015 as well.” As a subsidiary of the Heineken Group, Heineken, Sol, Desperados and the Italian Moretti brand “have done extremely well for us,” says Martin. “We are focusing much more on our own company brands, which are the backbone of our business at the end of the day.” Other agency brews putting in a noteworthy performance include the Polish beer Zywiec and the Czech beer Krusovice Imperial, while “Crabbies is another brand we’re pushing pretty hard at the moment,” says Martin. “They sponsor the Crabbies Grand National and seem to be doing very well, not only in the UK but also now in about 45 countries throughout the world. And in a smaller way, port has done
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extremely well for us this year.” Sales of spirits have proved trickier. “There’s been a decline in spirits all year in the ontrade,” says Martin. “Even with the major brands.” Citing market conditions as the main factor, he says that while Belfast’s Cathedral Quarter, for example, is thriving at the weekend, “it’s difficult to get people into the pub Monday to Thursday.” Evolving market On a positive note, “there’s a lot of new pubs out there as well,” says Martin. “There continues to be investment, which is good for the trade, and if you look at where we were ten years ago and where the pub scene is today, there’s no doubt we’re up there with the best in the UK in terms of the quality of the outlets that we have. A lot of very good restaurants are opening as well.” Further consolidation is expected in the pub sector over the next 12 to 18 months, as the big get bigger and more premises are sold off by the Republic’s National Asset Management Agency. While happy to keep the licensing system and opening hours as they are, Martin supports devolution of Corporation Tax. “The big problem is we don’t have any industry here worth talking about so it would definitely be a big plus for the Province,” he says. “You can see the success that southern Ireland has had with it over the last 15 years.” On the issue of minimum pricing, Martin is yet to be convinced over its merits or otherwise. “What it will do is take a lot of brands out of the market,” he says. “It won’t affect the bars at all because they’re over and above minimum pricing. It would be nice if the wholesaler or the retailer got a bit of extra margin out of it but I’m not so sure that will happen.”
YEARBOOK HRNI • 37
drinksprofile
Offering a total business solution Gareth Bradley, managing director NI of Woodford Bourne Wines and Robert Roberts, tells HRNI about his expanding, award-winning portfolio of wine, coffee and tea and the important role played by customer service, training and NPD in driving the market. Gareth Bradley
W
oodford Bourne is very proud to provide customers with a quality portfolio of branded wines. In 2014, Torres was awarded The World’s Most Admired Wine brand, Penfolds was Australia’s Producer of the Year 2014 by IWSC and Marques de Riscal was awarded European Winery of the Year by Wine Enthusiast. We are passionate about wine and are always looking for new wine trends that we can capitalise on. For example, in 2014 we launched Torres Albarino which has delivered strong incremental growth throughout the year. We also recently added the world-renowned Saint Clair NZ wine range to our portfolio. Saint Clair won New Zealand’s winery of the Year 2014 (Wine & Spirit Magazine USA) Robert Roberts’ coffee continues to deliver consistent quality, with 2014 marking the sixth consecutive year for winning Great Taste www.hospitalityreviewni.com
Awards. In 2014 we rebranded and launched Caffé Vivaldi coffee, an Italian-style, high-roasted quality coffee with distinctive Italian-themed packaging. TRADING IN 2014 Trading in 2014 has been challenging; whilst there are ‘whispers of recovery’ in some quarters, overall the environment remains difficult. The wine market continues to be tough with prices increasing, duty rising and consumer disposable spend still under pressure. These challenging factors simply encourage us to work harder to add more value to ensure the consumer continues to shop within our categories. Robert Roberts tea and coffee has experienced another solid year in 2014. The
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hot beverage market is continuing to show growth as the coffee culture continues to evolve. Consumers are showing higher levels of coffee sophistication with spend per purchase steadily increasing over the years. Much of the innovative work we have done on creating a variety of speciality coffees and espresso concepts is beginning to pay dividends for our customers. MARKET DRIVERS Our vision as a business is to be the total business solution to our customers in terms of service, range, specialist knowledge, staff training, brand building and execution. I believe that in challenging times like these, we need to work harder and faster to be more creative to engage with the consumers to provide the best service to our customer. Best in class training is a top priority within our business. We have a dedicated wine and a dedicated coffee training resource which backs up our commitment to training. In the wine category, our staff training focuses on encouraging customers to sell wine by the glass, to up-sell from standard to large glasses and to offer a wider range of better quality wines. This strategy clearly enhances the consumers’ wine experience. From our perspective, we don’t just sell wine, we train our customers’ staff how best to serve it, how to present the bottle to the customer and how to pour it properly. Our training is not only learning about the wine, it’s how to sell better wines and enhance the theatre around the wine drinking experience. In coffee training, we aim to promote the idea of a ‘coffee experience’ with both commercial and ‘value added’ training to help to enhance our customer’s overall business. Coffee is often the most profitable item on a menu, so it is vital that its importance is not lost. PLANS FOR 2015 In 2015, we will continue to bring new ideas and products to market. We will continue to deliver a ‘first-to-market’ attitude and culture within our organisation throughout the areas of training, customer service and brands. We will continue to invest in our dedicated training resource and take good care of our current customer base. Within the wine category, we are repackaging a number of brands - Torres Hemisferio Sur and Torres Ibericos and we will keep investing in improving our brand portfolio. With Robert Roberts tea and coffee, we continue to approach the category with a ‘first to market’ attitude, continuing to develop our speciality coffee offering and evolve the 2014 ‘espresso concepts’ initiative. I am very fortunate to be working with a really dedicated and motivated team of people. We continue to push ourselves to think more creatively to ensure that the business is always moving forward. I would like to take this opportunity to thank our customers for their continued support this year and to wish everyone in our industry a happy and prosperous New Year. YEARBOOK HRNI • 39
drinksprofile
Sell-out crowd at Tennent’s Vital 2014 D
Sarah Noel and Bernadette Flannery of the Hatfield Bar with Shimmons of Tennent’s NI.
avid Guetta brought Tennent’s Vital 2014 to a spectacular close on the August Bank Holiday Sunday, celebrating his single Lovers on the Sun topping the UK singles chart with over 30,000 music fans at Boucher Road Playing Fields. Before Guetta took to the decks, Steve Angello brought a big club vibe to the event following on from DJ Al Gibbs and DJ Rigsy and Austrian production duo Klangkarussell. Tennent’s Vital kicked off this year on August 21 with sets from The Killers, Bastille and Belfast group Go Wolf. “Together with our partners MCD, we’d like to say a huge thank you to the Tennent’s Vital fans for helping make the 2014 festival such a huge success. It’s been wonderful to see so many people having a great time, and to see some brilliant performances by some of the biggest artists in the world,” said Sarah Shimmons, beer marketing manager for Tennent’s NI. “There’s been an incredible atmosphere and we’re delighted that it has been a truly special two days.”
Paul Graham, Johnny Grant of Tennent’s NI and Gary Connolly of Anzac Wholesale.
Jack O’Hare and Donna Murray of O’Hare’s Lounge Bars, Newcastle.
Connor Magill of Tennent’s NI and Phil McGurran of The Errigle.
Brandon Flowers of The Killers, headliners on Thursday evening.
Tom McCusker of Tennent’s NI with Pubs of Ulster Chairman Mark Stewart (The Coachman, Magherafelt) and Nikki Stewart.
40 • HRNI YEARBOOK
Marianne Smyth, Tim Herron of The Dirty Onion, Christianne Smyth and Rose Skehin.
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Standing still is not an option A focus on service and innovation, new brands and strong marketing support have boosted prospects last year, says Jeff Tosh, sales director of Tennent's NI, while new offices and an expanded CSR programme will maintain momentum in 2015. TENNENT'S NI
Jeff Tosh
wish list for 2015 • A firm return to economic stability to benefit the entire licensed and hospitality sector. • To see the plans for the introduction of minimum unit pricing for alcohol in Northern Ireland brought to fruition. • A summer filled with sunshine would be a boost, particularly for our cider sales. • A cultural shift to reinforce the importance of enjoying alcohol responsibly; all of us in the licensed trade want to see appreciation, not intoxication. • Think Local‚ is working well in the retail environment, wouldn't it be great if consumers in 2015 also had that mindset when planning a night out? Few things are more pleasant than a congenial night in your local pub!
I
t's been a year which has delivered strong financial returns for Tennent's NI, part of the C&C Group, so it's no surprise that in the closing months of 2014, the mood in the company is buoyant, reflected in ambitious plans for 2015. Tennent's NI showed robust performance over the past year with a focus on service and innovation, not only with longstanding customers, most notably with the renewal of a five-year contract with Hasting Hotels, but also with significant new business such as the high profile partnership forged with Bill Wolsey's Beannchor Group. Having cemented those new relationships, Tennent's NI is firmly focused on nurturing widespread and welcome signs of recovery for the licensed trade in Northern Ireland. There have been a few false starts in the past and we are conscious that trading remains challenging for many in our sector, but the pace of improvement is undoubtedly gathering momentum and we believe that 2015 will be an important, positive turning point for many. Recession has imposed huge changes on the sector and the venues which have weathered the economic storm have emerged leaner and www.hospitalityreviewni.com
keener. They are highly focused and extremely professional and they look to us to provide not only great brands and great service, but also the drive, innovation and insight which can help them to protect and grow their businesses. Innovation and insight are the twin pillars
Amongst our 2015 plans, we look forward to expanding our CSR programme.” which underpin the Tennent's NI business ethos. The company has always been recognised for its capacity to bring to market new, exciting and commercially-viable products. In the last year, it has launched Clonmel 1650, an Irish lager, and enhanced its superb ciders portfolio with the addition of the Italian Montano and Woodchuck from America. It has also significantly broadened its wine portfolio, adding the International Wine Services range of wine brands including Oliver & Greg's, Moondarra & Trulli, with still more expansion expected on the spirits front in 2015.
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The company has been very active in supporting their brands during the year. Taking the Hail Heverlee rickshaws to the roads to mark Great Ulster Pub Week was one such example, while Tennent's NI has also been responsible for greening the licensed trade, maximising use of space by helping establish around a dozen new beer and cider gardens around Northern Ireland. In 2014, Tennent's NI combined innovation with insight to create its new Customer Forum as an additional route to gain on-the-ground insights to direct and shape both new product development and service offerings. Innovation is critical to the company, but Tennent's NI has also continued to invest in its successes. In 2014, Tennent's Vital, the biggest and most exciting music festival in Northern Ireland, celebrated its 10th great year, and Tennent's also continued its support of Belsonic; both major events helping to maintain the brand's dominant presence in music. Not all initiatives are or need to be 'all-singing, all-dancing'. Sound, commonsense trade support has, for example, seen Tennent's NI quietly holding the price of its company-owned draught beer brands over three successive years, while its extensive loan book is evidence of the significant scale of its financial investment in the sector. At customer level, the company has also developed its bespoke support offering to ensure that it adequately and appropriately supports the needs of individual customers and has reinforced its training offer. For the coming year, there are plans for online Barmaster training which will help staff to achieve certification in areas such as bar management and food pairing. Amongst our 2015 plans, we look forward to expanding our CSR programme which seems fitting given our employee numbers have increased over the past year. I'm proud to be able to say that in just the few years since Tennent's NI was formed, our employees have been instrumental in raising some £80,000 for charities alone, and we look forward to helping put even more back into our local community with further initiatives in the near future. We are constantly reviewing and refining everything we do because we are determined to stay ahead of the game. We'll be moving, into our Commercial Business Support Centre's new premises, launching our own line of craft beers amongst other new products, bringing in new training and business support initiatives and re-energising everything that has given us such strength in 2014. For us, standing still is not an option and we are ready to bring continued business momentum to 2015 and beyond. YEARBOOK HRNI • 41
drinksprofile
Belfast's bar scene spreads its
bat wings
Adolfo Comas and Aaron Jones recently sat down with Alyson Magee to discuss the ongoing development of Bacardi Brown-Forman's portfolio, Northern Ireland's role as a test market for new launches and the growing sophistication of the Belfast bar scene. Bacardi Brown-Forman
wish list for 2015 • Education - a lot of what we do is category-based rather than brand specific. To continue building education helps consumers as well; if a consumer doesn't know what they want, it's the bartender's job to say, 'actually have you tried this?' or 'what kind of drink do you like?' and tailor the drink accordingly. • An open mind - to try new things and new brands and avoid preconceptions. • Hospitality - people work hard to earn the money to go out, and it's the bar trades' job to make sure their experience is the best experience possible. Great hospitality should be the backbone of the trade. • Community - to try to grow cocktail culture in a city, you have to grow community and the sharing of ideas through seminars and bartenders getting together. Go and see your competition, invite them to your bar, enter competitions and get people together regularly to share ideas. If someone goes to a great bar in London, bring back those ideas you've seen and share it with the local guys.
Adolfo Comas, BBFB Product & Mixology Manager Aaron Jones, BBFB Product & Training Manager
• Have fun - it is a hospitality industry. We all have long shifts but it's good to let your hair down with your customers and have a bit of fun with them.
44 • HRNI YEARBOOK
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B
elfast has been identified as an important target market, alongside London, Manchester, Birmingham, Edinburgh and Glasgow, for development of the Bacardi Brown-Forman drinks portfolio in 2015. "We're focusing on key cities," says Adolfo Comas, a Bacardi family member responsible for product training and mixology at Bacardi Brown-Forman's UK headquarters in Winchester. "The trade has had a pummelling over the last decade with the worst recession in a lifetime. Being able to be part of the regeneration and help support bars is really driving the industry forward, and we see it as an opportunity to help the industry as well as serving ourselves." In Belfast, that involves "listening to what people want and providing the training and material to help and develop it," says Dolf. "I think one of the things we've got good at doing, as a business, is identifying the right brands for the right market. There's no point in coming over here to Belfast and launching a lot of brands that are just going to sit on people's shelves. We're quite focused on what we put where when we do brand launches." Brand support is a major focus including events such as last year's Belfast heat of the Bacardi Legacy cocktail competition. Bacardi Brown-Forman also regularly brings over representatives from brands such as Jack Daniel's and Chambord to educate and support local sales teams. "We launch our brands with the full extent of our collateral," says Dolf. "It's also a great market to test stuff in. Belfast is very receptive to new developments and launches, with consumers very open to trying new things, and we've done that with some of the new Jack Daniel's and Southern Comfort expressions. Also, the structure of the market here allows us to talk to specific owners of bars very easily." Aaron Jones, also involved with product training and mixology at Bacardi Brown-Forman, has high praise for bartending standards in Belfast. "There are so many great Belfast bartenders that have moved on to do some wonderful things in the world," says Aaron. "The second best bar in the world (as rated by The World's 50 Best Bars), The Dead Rabbit in New York, is run by two Belfast bartenders, and one of the owners of number four, AttaBoy in New York, is from Belfast as well. Northern Ireland's got this heritage of great hospitality." "It's great to see new people coming through as well," adds Dolf, "and to be part of that growth in the Belfast bar scene with the Bacardi Brown-Forman brands." Grande família The past year has seen the collective Bacardi and Brown-Forman brands undergoing a restructure and refocus to align both sales strategies and operations. "As a business, our year has really been about refocusing our brands," says Dolf, "to get our stable in order, and look forward to the next 10 to 15 years with our campaigns. We took the opportunity to consolidate our business, and focus on key drivers. Bacardi is a family-owned business and www.hospitalityreviewni.com
We always have one foot firmly in our past with the strong family heritage but we are also looking to the future by releasing these new expressions, so it's quite an exciting time.” we take ownership of it very seriously. "Bacardi is not my brand, I just steward it for future generations and that long-term view allows us to do things differently. We don't have to be as reactive as some companies are, we can look ahead 15 or 20 years and there's no chopping and changing of that plan. "With Bacardi, there are two families; there's the Bacardi family made up of the shareholders and the family and their wives and kids but there's also what we call the 'grande família', the employees that do their bit with pride and passion to keep this business going. "The other brands in Brown-Forman have the same ethos as well and that's why the two companies work so well together; the value structure is very similar. With brands like Patron, we still treat them like they're our own." "Coming from the outside and joining this family-run company, that family ethos is transferred through to your day-to-day work and the way in which the company is run," says Aaron. "It's a multi-national business but it has that underlying family aspect, which I think is great." Brand development Activity in 2014 included ongoing development of Grey Goose and Bombay Sapphire, major marketing activity for Bacardi and Martini, and the successful launch of Patron and Fire Eater. The premium vodka and gin brands continue to perform well, with recent developments including Grey Goose teaming up with Virgin Galactic as corporate sponsor and Bombay Sapphire opening what is said to be most environmentally-friendly distillery in the world at Laverstoke Mill in Hampshire. With Bacardi, "as part of our regrouping, we've added some really exciting brand extensions," says Dolf, citing Bacardi Gold, Bacardi 8 and Bacardi Black, a dark expression with charred caramel notes "which helps to fill that void we had with people only associating Bacardi with white rum. It gets people talking and engaging with us, and is starting to change some of the perceptions of our brand." "We always have one foot firmly in our past with the strong family heritage but we are also looking to the future by releasing these new expressions, so it's quite an exciting time," says Aaron. "And there are brands that we'd like to push a little bit more, Martini for instance - which, like Bacardi, has a rich family history - and we are pushing that forward with sponsorship of the Williams F1 racing team." Distribution is picking up for the premium
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tequila brand Patron. "It's an amazing tequila, with a great history and story behind it," says Dolf "It's all done by hand, and 60 hands have touched the bottle before you get it. "It's great to be launching something new and exciting into the trade. Bacardi are very good at growing new brands, if you think about brands like Bombay Sapphire, Grey Goose and St Germain." Another recent addition, the cinnamon liqueur and bourbon-based Fire Eater, is targeting the growing shooter market. "We're hoping to take a part of that market and be more active in it," says Dolf. "We're doing the marketing of Fire Eater in a very theatrical way so, rather than advertising on TV, we're doing it with theatre in bars including sampling and a circus theme with a ringmaster which gets people involved with the brand." Plans for 2015 This year, Bacardi plans to build on the Untameable Bacardi marketing campaign introduced in 2014, and expand its presence in the UK whisky category. "We have a very large whisky portfolio that's not too prominent at the moment in the UK," says Aaron. "It's more prominent in the States, where Dewar's is the biggest-selling blended Scotch whisky and we're looking to develop that in the UK." New single malt expressions have been developed from each of the five distilleries historically supplying the Dewar's brand under the Aberfeldy, Aultmore, Craigellachie, The Deveron and Royal Blackla brands, collectively labelled the Last Great Malts. Aberfeldy has been on the market for a few years and Craigellachie since late September, while the other three brands will be introduced in upcoming months. "It's a very exciting time because we've got some amazing single malts from these distilleries, and very unusual ones as well," says Aaron. "On the Brown-Forman side of things, obviously Jack Daniel's is one of the core brands," he says. "Jack Daniel's has always had a strong music heritage, all the way back to Jack himself who used to raise funds for the Lynchburg Marching Band, and obviously Jack Daniels has been linked with rock 'n' roll quite closely so we're developing that again with lots of live music events. "People obviously associate it with the iconic No 7 bottle but we also have a few other expressions in the range; most recently Sinatra Select which goes through a slightly different maturation process than other Tennessee whiskeys, creating a similar flavour profile to the style that Frank Sinatra himself used to drink. He was one of the first advocates of the brand. "Bourbon whiskey is in massive growth at the moment and we've also seen that with Woodford Reserve, Brown Forman's other principal American whiskey. We just brought out a new expression, Double Oaked, a slightly different maturation process to produce a super premium brand of American whiskey." YEARBOOK HRNI • 45
pubsprofile
Pub trade picks up Colin Neill, chief executive of Pubs of Ulster, looks at developments and challenges in the local sector over 2014 and expectations this year. footfall during Pub Week, and a further 15% reported footfall increases of up to 20%. The minimum pricing announcement by Health Minister Jim Wells in December of 2014 is a positive development and had the full backing of Pubs of Ulster. A pub setting remains the safest place to consume alcohol because alcohol is strictly measured and unruly behaviour or excessive consumption can be monitored by security staff. A low point of last year was the Hardwell incident at the Odyssey which typified the worst excesses of binge drinking among young people in our society. This incident emphasised the need to regulate the consumption of alcohol particularly on public transport to and from gigs and events.
PUBS OF ULSTER
wish list for 2015 • Improved performance for rural pubs and restaurants • Implementation of the red tape review • Reduction of duty and VAT in the tourism sector by the Westminster Government • Increased links with other stakeholders, eg British Hospitality Association • Introduction of the liquor licensing reform bill by DSD
HOW IS THE LOCAL PUB SECTOR FARING? I think we saw very positive signs of improved performance for a number of pubs and restaurants this year. With consumer confidence growing in general, people have been calling into their local pubs for a drink and a meal. In particular there has been a real revival for the pub trade in Belfast. This hopefully will extend to rural communities as well as to our cities.
change in our antiquated licensing system. We hope that the current Minister, Mervyn Storey, can go even further and update the legislation; particularly when it comes to Easter opening hours, help for small pubs and to consider later opening hours on more occasions throughout the year.
WHAT HAVE BEEN THE KEY ISSUES IN THE SECTOR? One of the long-term obstacles that the hospitality sector has faced is costly and often unnecessary red tape. I was delighted to see the publication of the Red Tape Review by Minister Arlene Foster in 2014, following a pilot review in which I chaired a number of working groups focusing on the hospitality sector. I believe the review process is already delivering progress and I am confident that we will see an actual reduction in red tape and the associated costs in the year ahead. Pubs of Ulster has lobbied extensively for the modernisation of liquor licensing in Northern Ireland and, in July, we welcomed the proposals announced by the Former Minister for Social Development Nelson McCausland to drive
WHAT WERE THE HIGHLIGHTS AND LOW POINTS IN 2014? Our annual Pub of the Year Awards provided another valuable opportunity to recognise the significant contribution Northern Ireland’s pubs make, not only within their own communities, but to the hospitality industry as a whole. In 2014, Pubs of Ulster launched its inaugural Great Ulster Pub Week, which was one of the industry body’s highlights of last year. The campaign was devised to create a positive platform to celebrate all that is great about pubs and to help showcase the positive socioeconomic and cultural contributions of NI pubs to the local community. More than 160 pubs in Northern Ireland took part in Pub Week, and a post-event survey revealed that 55% of participants saw an increase of up to 10% in
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HOW WOULD YOU RATE PROSPECTS FOR 2015? I feel confident that the local pub sector will see continued signs of growth and improvement in the coming year. I particularly want to see rural pubs begin to thrive once again. A crucial factor in seeing the sector expand will be a cut in hospitality VAT. It should be noted that the pubs industry is closely linked to our tourism product, with 80% of tourists visiting a pub when they come to this part of the world. We are confident that the hospitality sector here can go from strength to strength in 2015 and beyond if this cut in duty is applied by the Westminster government. WHAT PLANS DO PUBS OF ULSTER HAVE FOR 2015? In 2015, Pubs of Ulster will want to see its annual Awards go from strength to strength. In 2014 a total of 38 short-listed premises from right across Northern Ireland went head to head to be named the toast of the trade and it is my firm belief that in 2015 we will have an even greater number of nominations. We are committed to making the best of our strong links with the tourism sector to help ensure that 2015 is a strong year for the hospitality sector.
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drinksnews
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ospitality Review NI welcomed Masterchef’s John Torode and Neil McGuigan, an IWSC International Winemaker of the Year, to its annual Charity BBQ in The Hudson Bar, Belfast, on June 9 last year. It was the second annual Charity BBQ hosted by the Greer Publications-owned title, and saw a total of £6,230 raised for NI Chest, Heart & Stroke. A number of stars from TV production The Fall, as well as the cream of the crop from the local hospitality scene and media, were among 300 guests also attending the event, while host for the evening was Europa Hotel General Manager James McGinn with assistance from BBC weather man Barra Best. BBQ duties were undertaken by Dean Coppard of Uluru in Armagh using Henderson Foodservice produce and Crossgar Pallas chef Niall McKenna of Belfast’s James Street South and Hadskis, while DJ Paschal kept things lively. Sponsors included Crossgar Pallas, Flogas, Henderson Foodservice,Flash Foto Booths, Bacardi Brown-Forman Brands, Tennent’s NI, United Wine Merchants, Anzac wholesale, The Hudson Bar, Hadskis, Uluru Armagh and The Merchant Hotel Belfast. “We could not have been more pleased with the turnout whilst raising money for NI Chest Heart & Stroke,” said Nicola Daly, manager of Hospitality Review NI. “To see so many well-known local industry personalities here, enjoying themselves and generously donating to the nominated charity, was fantastic while our special guests Neil McGuigan and John Torode were just the icing on the cake.”
Michael Stewart, Hudson Bar & Sean Owens, Downey Group
Maldron Hotel, Belfast
Woodfordbourne, Molson Coors, O’Hares Bar Newcastle
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Neil McGuigan, McGuigan Wines and John Torode, Masterchef Judge
Anzac Wine & Spirits
Bacardi Brown-Forman Team
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Martin Breen, Sunday Life & Naz Din, Nu Delhi Restaurant
Bronagh Waugh, BBC The Fall, JPRNI, Platinum Financial
Gillian Parker of NI Chest Heart & Stroke and Nicola Daly.
Tennent’s NI, Park Avenue Hotel & Europa Hotel
John and Francine Ferris
Catrina O’ Reilly, NIHF and Ciara Lynch
Gavin Carroll & Paula Stephens, The Merchant Hotel
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hotelsprofile
Desperately seeking a hospitality strategy Alongside a reduced tourism VAT rate and more corporate visitors, development of a ‘top down’, all-encompassing strategy charting its future development tops the Northern Ireland Hotels Federation’s wish list for 2015, President Mandy Patrick MBE tells Alyson Magee. NIHF
wish list for 2015 • TOURISM: Medium-term strategy for the whole sector • TAXATION: Reduction in VAT to 5% • TARGETS: Study on the long-term future of tourism • TRADING: World-class events and cohesive marketing • TRAINING: Delivery agency for tourism and hospitality
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mong goals for the Northern Ireland Hotels Federation (NIHF) this year is “to see a piece of work undertaken on the long-term strategy for tourism and hospitality,” says Mandy Patrick, president of NIHF and director of the Park Avenue Hotel in Belfast. “What will we look like in 20 years time, 25 years time?” It should encompass all elements feeding into the hotels sector from accommodation provision and staff training through to transportation, visitor attractions and use of technology. “With the local tourism responsibility being devolved to the new super councils, it would be much better to have a ‘top down’ strategy to work towards rather than ‘bottom up’ and - with limited resources moving forward - that it will be more sustainable,” she says. The Federation has already outlined its key objectives in the five ‘Ts’ of its Tourism 2020 document (highlighted in the wish list). Among them is reduced VAT for tourism businesses, and a series of regional breakfast meetings is underway while a business summit in March will feature speakers from the British tourism VAT 58 • HRNI YEARBOOK
campaign. Mandy’s term as president will come to a close in October at Hospitality Exchange, when Ciaran O’Neill will step into the role. “We do try to work between past, current and oncoming chair so there’s a bit of consistency,” says Mandy. Planning is already underway for this year’s Exchange, while other key events for NIHF include its Hotel Receptionist of the Year and Housekeeper of the Year awards, Golf Day and Day at the Races. Trading conditions remain challenging in the local hotels sector. “While leisure has grown, the corporate side of the business has definitely stagnated and it’s great to see leisure guests but we need to get the balance right,” says Mandy. Expansion of the Waterfront Hall is expected to be a key driver of corporate business across
Northern Ireland. Among highlights of the past year was the Giro d’Italia bike race, during which the Park Avenue Hotel hosted the Sky and French teams. “It was a great morale booster for staff and everybody got a little pinked in some way or other,” says Mandy. “The Giro was an amazing event for the whole of Northern Ireland, and it really fostered partnership working and a sense of civic pride.” A further high point was the Federation’s study trip to the School of Excellence for Hospitality at Cornell University to participate in a two-day programme focused on marketing and leadership, as well as hotel visits in New York City. The programme also included residential training at the Park Avenue Hotel with a follow up at Google headquarters in Dublin, and a further visit to Cornell is planned for the autumn. NIHF will be meeting with the Irish Hotels Federation in Dublin this March, to look at “the commonalities we have with Tourism Ireland marketing us and how we can encourage our members to take up all the opportunities offered by the agencies.” At the Park Avenue Hotel, Mandy says training has been a focus and the venue is World Host-recognised. “One of the advantages with the downturn is that you don’t have the same turnover of staff so it is a matter of coming up with initiatives to keep staff engaged and keep morale high,” she says. “We’re also looking at how we embrace technology, and have a new website coming online soon. We just need to keep doing what we’re doing and take advantage of any business opportunities.”
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hotelsprofile
Andras House expansion continues in 2015 Andras House will see its hotel group considerably expand in 2015 with two new hotels in the pipeline, and a £1.5m refurbishment of the 250 – bedroom Days Hotel which will see it upgraded to the Wyndham Garden brand, to compete in the 3 and 4-star market. Artist impression of the new hotel in Hope Street, Belfast
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he local hotelier has lodged a planning application for a new 179 - bedroom budget hotel in Hope Street, Belfast, which will trade under an international brand that is new to the NI market, while planning permission has also just been granted to Andras House for a £10m hotel and retail development in Londonderry. The 139 - bedroom hotel will be developed on the former Tillie and Henderson shirt factory site at Abercorn Road, Tillie's Brae and Foyle Road. Without the fanfare that accompanies some major business announcements, Rajesh Rana, a director of Andras House, modestly revealed his plans for the forthcoming £20m worth of developments to Hospitality Review NI. A
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qualified architect himself, he has been involved in significant development already throughout the construction of the Ramada Plaza, the Holiday Inn Express, and the Ibis hotels, the French economy hotel chain on Castle Street and University Street, brought to Northern Ireland by Andras House. The Tillie and Henderson site has received planning approval after a protracted planning process. Rajesh told us: "Our plan is for a 139-bed mid-
Rajesh Rana
it is a priority to our company to bring this site forward for development now that planning has been received." Environment minister Mark H Durkan welcomed the news for Derry commenting: "With the announcement by Lonely Planet that Northern Ireland is in the top 10 European travel destinations, this very significant hotel in the heart of the city will enhance choice for tourists, business travellers as well as local people. It occupies a pivotal location on one
Big events, like the Police & Fire Games, are extremely beneficial for the hospitality industry, and we’d like to see more support for major events. We also look forward to the Waterfront Hall extension in 2016 and the conference business it is expected to bring to the city.” Rajesh Rana, director of Andras House
market hotel and apartments, with two retail units and car parking. We recognise the importance and history of this site to the city of Derry/Londonderry and
of the prime entrance points to the historic core from Craigavon Bridge and will, when completed, regenerate a site that had been derelict for a number of years.’’
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hotelsprofile staff of the Andras enterprise doesn’t faze Rajesh, and his ambitions for the company to extend throughout the Province continue. Rajesh’s father, Lord Diljit Rana, chairman and chief executive of the company, came to Northern Ireland in 1966 and is credited with kickstarting the ‘Golden Mile’ in Great Victoria Street when he opened his first restaurants. He was told he was mad, at the time, as it was in the dark days of ‘the troubles’ in the 1970's. But his confidence paid off and he has continued to develop his properties and hotels portfolio ever since. Lord Rana still keeps a watchful eye on the business, but spends a considerable amount of time on his charitable work both here and in India. Andras House owns the biggest hotel group in Belfast, and as recent figures show that one in every four overnight trips to Northern Ireland involve staying in Belfast, they are certainly in a good position to benefit from future growth. for the future, one of the highlights of 2014 For 2015, Rajesh said: "We are looking was the opening of a new Laganview Suite forward to the politicians coming to an at the Ramada Plaza at agreement, and in view of our Shaw's Bridge, a private capital expenditure projects, dedicated venue for The new Laganview suite at Ramada Shawsbridge introducing the lower weddings and corporation tax rates. Big functions which events, like the Police operates on & Fire Games, are two floors and extremely beneficial for includes a the hospitality industry, private garden and we’d like to see area. "Wedding more support for major bookings for events. We also look Laganview have forward to the Waterfront already exceeded Hall extension in 2016 and our expectations for the conference business it is 2015," he said. expected to bring to the city." Growing the 350
Artist Impression of interiors in the new Wyndham Garden hotel
UK City of Culture events hugely boosted tourism in Londonderry, according to government figures. Overnight trips to the Derry and Strabane district council area were said to have increased by 50% on the previous year, putting £47m into its economy. Rana added: "In Belfast, the Wyndham Garden, formerly Days Hotel, will now be geared towards corporate and leisure customers and is currently being refurbished with new restaurant, bar, and a new gym, and will feature 16 new executive rooms in future, all with free wi-fi. With 24-hour food available, it will offer a 4-star standard which will enable us to cater for the conference delegate market which is expected to continue to grow in Belfast in the future." Aside from the new projects envisaged
Ramada Plaza at Shaw's Bridge, Belfast
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YEARBOOK HRNI • 65
tourismprofile
Optimistic tourism outlook despite budgetary pressures Tourism is in a good position to meet the challenges of 2015, according to Howard Hastings, chairman of the Northern Ireland Tourist Board (NITB).
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t has been a great year for Northern Ireland tourism in many ways, as shown in particular by the increasing amounts of money visitors are spending and the continued growth in visitor numbers. As our reputation as a fresh and exciting destination has grown through events like the spectacularly successful Giro d’Italia Big Start in May 2014, tourism has moved to become a very bright part of the new Northern Ireland. The industry now contributes 5.2% of GDP – approaching an £800m contribution to the economy – and is well on the way to making tourism a £1bn industry by 2020. Supporting 43,000 jobs, with a 10% growth over the last five years, tourism contributes more to the economy than agriculture, forestry and fishing and is responsible for one job in every 18. And within the next 10 years, it is forecast that the wider tourism economy will contribute £3.2bn to the Northern Ireland economy and sustain 55,000 jobs, or 6.7% of all employment. NITB is therefore very proud of tourism’s achievements in recent years and the current direction of travel. Under the leadership of our recently retired Chief Executive, Alan Clarke, we have spearheaded a collective effort to transform tourism into the best position it has ever been in. We have delivered strongly in key areas, including growing visitors from the domestic and Republic of Ireland markets, investing over £30m in successfully hosting major events, and developing the infrastructure by £300m. 66 • HRNI YEARBOOK
However, while our achievements have Our investment of £2m in an advertising provided a platform for yet further development, campaign in the Republic delivers over £50m in we are well aware that dwelling on the past tourism revenue to the Northern Ireland economy cannot generate future growth, nor will we every year. progress without sustained investment. Also, with culture, arts and heritage And there is still much more work to do, for being vital components of the wider tourism instance in increasing our share of overseas experience, tourism will be disproportionately visitors and in converting more Republic of squeezed as a result of budget cuts by other Ireland trips into overnights stays. agencies such as NIEA and DCAL. But NITB believes that the tourism product, and a whole range of experiences to capture Long-term opportunities the imagination of visitors from around the While NITB understands the huge constraints world, are in place. on the public purse, we operate in a highly Looking ahead to next year, there is good competitive market place and are still playing cause to remain confident that growth can be catch up. achieved. We only have to look at some of our closest competitors to see that tourism here is structurally Challenges ahead well under-funded. Yet, in facing up to the immediate budget The current allocation is only around 6% of pressures, it is obvious that keeping tourism on the budget invested by Fáilte Ireland and just 8% its upward trajectory could become a lot more of that invested by Visit Scotland. challenging. The long-term forecast is for tourism to sustain The impact of the reductions to the NITB 50,000 jobs. This will be even more difficult to allocation for 2015/16 is primarily achieve if Government does not continue two-fold – loss of EU funding to play its role. and 15.12% savings. Tourism is an investment As a result, NITB’s from the public purse, spending power will not a hand-out. It pays be reduced by back. over 60%. To achieve The negative our ambitions impact of a in tourism, we reduction therefore need in events to strengthen funding our position has already within the been well current financial publicised. environment. In addition, We need a the loss of well-funded and NITB’s marketing resourced tourist campaigns is likely board that is focused The ‘Dark Hedges’ in to take its toll directly on on growing a long-term Stranocum numerous businesses across sustainable private sector. Northern Ireland. Some 60% of our visitors are from the island Positive outlook of Ireland. In sub-regional and rural areas, this Despite the immediate budget pressure however, grows to nearer 80%; meaning businesses are there is still good cause to stay positive in predominately dependent on the closer markets 2015. for survival. Consumer confidence is returning in key twitter.com: @Hosp_ReviewNI
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tourismprofile NITB
wish list for 2015 • A well-funded and resourced tourist board. • A tourism strategy to include a long-term plan and a dedicated budget for major events, with funds allocated in advance. • More co-ordinated skills development and a skills strategy within the industry. • More beds and accommodation. • Better air connectivity, in particular European cities or ‘sun’ destinations. The Giro d’Italia cycling race was embraced by locals when Northern Ireland hosted its Big Start in May.
markets and we are still continuing to stage major events and invest in product. In terms of product, there are some excellent new facilities coming on stream, including the refurbished Mount Stewart and the fabulous Gobbins Cliff Path in Co. Antrim. In its Victorian heyday, this spectacular cliff walk attracted more visitors than the Giant’s Causeway. So its restoration, complete with visitor centre, café and playground, will reinstate a quite superb coastal attraction and further improve the experience visitors can have along the Causeway Coast and Glens. In terms of events, a highlight will of course be the Irish Open, which provides an ideal opportunity for visitors to enjoy a feast of golf and other leisure and entertainment experiences. The tournament will be contested at the stunning Royal County Down golf course, and will attract a top overseas and European field of golfers as well as all the Irish players. TV coverage over the four days should put Northern Ireland in front of an international audience of up to 500 million households. As well as reinforcing Northern Ireland’s position as the home of champion golfers and a quality golfing and tourism destination, it will also provide a significant economic boost to the Co.Down area. In June, we will have the Gran Fondo, the Giro d’Italia legacy event which begins a threeyear run in 2015. This event will not only offers a mass start cycling event for amateur cyclists and riders of all abilities, but it will bring back world cycling‚s attention to Northern Ireland and it will showcase our premium cycling facilities and wider tourism offering. Next July, as part of the annual Titanic Maritime Festival, we will also see the arrival of the magnificent Tall Ships. Based around the Titanic Quarter and Belfast www.hospitalityreviewni.com
Howard Hastings with Lord Mayor of Belfast Nichola Mallon, breaking ground for the Belfast Waterfront extension
All tourism is now a key driver of the economic growth of Northern Ireland and this means we belong to an industry that touches everyone at every level.” Harbour, the Titanic Maritime Festival will feature huge firework displays, music and concerts, markets, fairs and much more. We are expecting up to 80 ships and hoping to attract 500,000 people, with another 500,000 watching the ships arrive and leave along the Northern Ireland coast. Business tourism will also be important in 2015 and the coming years. The extended Waterfront is also set to open in 2016 and this project will add a lot of value
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to the business tourism mix and very much enhance Belfast’s capacity and reputation for staging and hosting major conferences and conventions. Common goal Business or otherwise, all tourism is now a key driver of economic growth in Northern Ireland and this means we belong to an industry that touches everyone at every level right across government, commerce and wider civic society. The industry is in a good position to meet any challenges that may come, but heading into the New Year, I believe it is essential that everyone in tourism stays positive, realistic and focused together on the common goal of keeping the impetus of the last few years going. The NITB has galvanised the industry before, and at the start of 2015 we again encourage every person in it to play their role in keeping the momentum going. YEARBOOK HRNI • 67
tourismprofile
Tourism Ireland launches 2015 marketing plans Tourism Ireland launched details of its marketing plans to promote Northern Ireland overseas in 2015, at an event attended by tourism industry leaders from around Northern Ireland last month. Pictured at the launch event are, from left, Laura Edens, Hilton Hotel; Niall Gibbons, CEO of Tourism Ireland; and Brian Ambrose, chairman of Tourism Ireland. Picture by Brian Morrison.
Pictured at the launch event are, from left, Simon Gregory, Tourism Ireland; Paula Stephens, The Merchant Hotel, Belfast; and Noel McMeel, Lough Erne Resort.
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he organisation aims to build on this year’s growth in overseas tourism and to welcome almost 1.9 million visitors to Northern Ireland in 2015. This figure will represent growth of +6% over 2014 and deliver £552m to the Northern Ireland economy (+9%). Building on last year’s success and sustaining growth into the future is at the heart of Tourism Ireland’s strategy in 2015. The plans will see Tourism Ireland prioritise those markets that offer the best return on investment, in terms of 68 • HRNI YEARBOOK
Pictured at the launch event are, from left, Janice Gault, NI Hotels Federation; Julie Maguire, Hastings Hotel; Alison Metcalfe, Tourism Ireland; and Caitriona Lavery, Hastings Hotels.
holiday visitors and revenue, ie Great Britain, North America and mainland Europe. Emerging markets of high potential will also be targeted, particularly China and India, where Tourism Ireland will highlight the new British-Irish Visa Scheme. In 2015, Tourism Ireland will continue to promote major Northern Ireland themes and attractions around the world – including the Causeway Coastal Route, Titanic Belfast, the Giant’s Causeway, National Trust properties,
the world-class golf offering and great outdoor activities and Christian heritage, as well as locally-produced food. The organisation will highlight events like the Irish Open and Tall Ships in Belfast. City breaks to Belfast and Londonderry will also be a focus. The organisation will build on the success of its Game of Thrones campaign in 2014 and will exploit ‘new news’ about Northern Ireland – including the launch of attractions such as the Gobbins Cliff Path and the newly-
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tourismprofile
From left, Simon Gregory, Tourism Ireland; Andrew Phelan, Lough Erne Resort; Michael Beare, Finn Lough Cottages, Enniskillen; Tanya Cathcart, Fermanagh Lakeland Tourism; David Morrison, Killyhevlin Hotel & Spa; and Noel McMeel, Lough Erne Resort.
refurbished Mount Stewart house. Tourism Ireland will also continue to build awareness of Northern Ireland as a top business tourism destination, particularly highlighting the new facilities at the Waterfront Hall. Important factors working in its favour for 2015 include consumer confidence, which is returning to key source markets, while continued product investment enhances its offering overseas, according to the body. Exchange rates for currencies like the dollar are favourable, and the lower price of oil will help make air and sea routes more sustainable. In 2015, Tourism Ireland will continue to leverage its strength in digital and social media. The organisation is now the fourth most popular tourism board in the world on Facebook (about 2.65 million fans), number three on Twitter and number two on YouTube. 2014 performance Latest estimates indicate that, by year end, almost 1.8 million people will have visited Northern Ireland in 2014, representing a +5% increase over 2013. Revenue generated by overseas visitors is expected to be approximately £508m, a +7% increase over last year. Holiday visitors – the primary focus of Tourism Ireland marketing activity – are forecast to grow by +9%. “Throughout 2014, Tourism Ireland undertook a packed programme of promotions, to bring Northern Ireland to the attention of travellers everywhere,” says Niall Gibbons, CEO of Tourism Ireland. “A major focus of our activity in the early part of the year was on highlighting the Grande Partenza of the Giro d’Italia. “We also joined forces with Game of Thrones creators HBO, on a ground-breaking advertising and social media campaign, leveraging the incredible success of the hugely popular TV series and its strong associations with Northern Ireland. In addition, thousands of opportunities were created for potential visitors around the world to read, hear or watch positive messages about Northern Ireland; Tourism Ireland estimates that this media exposure is worth an estimated £82m in equivalent advertising value.” 2015 and beyond Tourism Ireland’s targets for 2015 will see Northern Ireland welcome almost 1.9 million visitors, representing growth of +6% over 2014. “Following a successful 2014, ambitious targets have been set for 2015,” says Gibbons. “We will continue to highlight iconic experiences all over Northern Ireland – including Titanic Belfast, the Giant’s Causeway and our unique National Trust properties. The Causeway Coastal Route, and driving holidays to Northern Ireland, will also be promoted widely. “Next year, we will working hard to maximise the tourism potential of the Irish Open at Royal County Down and the return of the Tall Ships to Belfast, as well as the opening of the Gobbins Cliff Path. We will continue to target people of Ulster-Scots descent; and to promote Northern Ireland as a top golf destination. “And we will highlight the new British-Irish Visa Scheme in China and India, which will enable Chinese and Indian visitors to visit both Ireland and the UK, including Northern Ireland, on a single visa of either country.” www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
Tourism Ireland’s focus in 2015 Tourism Ireland has identified a number of strategic areas to underpin its promotional activity, to grow visitor numbers to Northern Ireland in 2015. These include: • Targeting our ‘best prospects’ visitors: Northern Ireland’s best prospects markets and audiences will be targeted more closely – with distinctive Northern Ireland holiday experiences, events and special offers tailored to their interests and designed to trigger their ‘must go now’ impulses. • Working with industry partners to help sell Northern Ireland around the world Tourism Ireland will continue to work with Northern Ireland tourism enterprises, inviting industry partners to take up the huge range of opportunities to sell Northern Ireland to the overseas travel trade, as well as through trade partners on the island, such as the ITOA (Irish Tour Operators Association). • Co-operative campaigns: Tourism Ireland will continue to implement specific Northern Ireland co-operative campaigns and, in 2015, will cover up to 75% (previously 50%) of the cost of a tour operator’s campaign, in order to incentivise incremental bed nights to Northern Ireland. • Case-making for increased direct access: As an island destination, the importance of convenient, direct, non-stop flights to Northern Ireland cannot be overstated; there is a proven direct correlation between access and growth in visitor numbers. Tourism Ireland will continue to work closely with the Department of Enterprise, Trade and Investment, airlines, airports and other key partners – with a particular focus on markets such as Canada and Germany – to identify and help close gaps in air services to Northern Ireland, stimulate new flights and jointly promote existing routes. • Strengthening Engagement with Potential Holidaymakers: Capturing the attention of prospective holidaymakers is essential in order to ensure ‘stand-out’. Tourism Ireland will connect with, and deepen, its engagement with those potential visitors, ensuring its messages stand out more than ever – to influence them to choose Northern Ireland as their holiday destination. This will include targeting our best prospects overseas even more closely with tailored messages that are really relevant to them. Digital and social media will be especially important in developing new ways of reaching, and connecting more frequently, with target audiences. Communications will be targeted more closely to their particular needs and interests, and those of their friends (particularly on social media), and will have ‘share-ability’ to ensure greater reach. Topical messages and special offers will help trigger ‘book now’ impulses and drive more referrals to the websites of Northern Ireland tourism companies. Tourism Ireland will also seek to ramp up the impact of its publicity programme around the world – placing increased focus on digital channels and working more closely with online media contacts, including bloggers. This year, Tourism Ireland’s publicity activities generated thousands of articles and broadcasts, worth an estimated £82m. • Collaboration: Next year, Tourism Ireland will provide thousands of promotional engagements for Northern Ireland tourism enterprises and trade partners overseas – to help them do business overseas and facilitate them to ‘close the sale’, particularly in the digital space. Tourism Ireland will continue to work with key stakeholders and agencies, including British and Irish embassies, Invest NI and Northern Irish Connections, to enhance the image of Northern Ireland – or ‘NI plc’ – as a holiday destination and as a place in which to invest and do business. The organisation will continue to work with NI Screen, to attract and exploit future productions. Tourism Ireland will also work with VisitBritain, in accordance with the terms of its MOU (memorandum of understanding), including the roll-out of a series of visa seminars in China and India, to build awareness of the new British-Irish Visa Scheme.
YEARBOOK HRNI • 69
airportsprofile
Growth of 12% forecast for City Airport Brian Ambrose, chief executive of George Best Belfast City Airport, looks back at a successful year which saw the addition of new routes and airlines, while looking forward to progress on issues such as Seats for Sale and Air Passenger Duty in 2015.
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growing and thriving Belfast City Airport can only be good news for the local hospitality and tourism sector. With new routes and a new airline, 2014 was one of the most successful years in our history, but 2015 is set to break all records for Belfast City Airport with predicted growth of 12%. By the end of December, Belfast City will have welcomed 2.5 million passengers through our doors and what a year it was. Flybe, our largest tenant airline, started a three times daily service to London City which is proving extremely popular, providing passengers with the opportunity to land in the heart of London. The airline also announced it is to begin services to Liverpool from February, which heralds a welcome return of a service which I am sure will perform well for the airline. Belfast City Airport is Northern Ireland’s sole connection to Heathrow with British Airways and Aer Lingus offering nine flights per day. With Gatwick serviced by Aer Lingus and the addition of Flybe’s London City route, Belfast City, with our 15 daily flights, is first choice for London travellers. Our European network with Aer Lingus also performed well with summer routes to Faro, Malaga and Palma operating to near capacity. We also welcomed the announcement by Vueling of its arrival in Northern Ireland and new service to Barcelona. While not a household name in Northern Ireland, Vueling is part of Willie Walsh’s International Airline Group (IAG) and, by the end of 2014, is expected to be the third biggest low cost carrier in Europe. What is particularly exciting is the route network that the airline offers and an expansion of services could follow from Belfast City. Vueling is a recognised brand in mainland Europe and, with business travellers accounting for 40% of total passengers, this isn’t a typical ‘bucket and spade’ route. Expect more Spanish tourists spending in Belfast and beyond and, if the service is supported, we expect an expansion of direct services from the City. Outlook for 2015 Being located so close to Belfast city centre is attractive to passengers and airlines alike but that is not enough in itself. As anyone operating in the hospitality and tourism sector recognises, consumers are increasingly more demanding. 70 • HRNI YEARBOOK
Brian Ambrose
Our service and facilities must exceed the customer experience. Over recent years, we have invested heavily in ensuring arriving visitors receive a great first impression of Northern Ireland. We are always aiming to provide better series, and plan investment of nearly £1.5m in upgrading car parking and other services in 2015. In serving the local community, we have developed a comprehensive corporate responsibility strategy which supports local charities and community groups through our Community Fund. To date, we have donated £170,000 to around 80 projects across the greater Belfast area and, through our Apprenticeship Scheme, we present young people with the skills and experience to gain employment in the tourism sector. The airport’s corporate responsibility strategy is core to our business and it was richly deserved that our inspirational Director of HR and Corporate Responsibility, Michelle Hatfield, was recognised by winning the UK Institute of Directors Leader in Corporate Responsibility category. Seats for Sale After more than 10 years, 2015 looks set to see the issue of Seats for Sale at the airport finally addressed with a Public Inquiry set for May. At present the airport can only legally sell two million seats per year from the airport. This restriction was established when the airport terminal was housed in a Portacabin. The number of flights we can legally operate stands at 48,000 per annum. We know that the flight cap is a more
appropriate measure and are seeking the removal of the seats for sale limit which will stifle our future growth and choke supply of consumers to the local hospitality sector. To date, we have had strong support from the hospitality sector that recognises the many benefits of the seats for sale restriction being removed. Air Passenger Duty (APD) APD is to the aviation sector what VAT is to those in the hospitality sector. The tax can account for 50% of a flight to the UK and, as an island that relies heavily on aviation, it can have a negative impact on the sector as a whole. Whilst we welcome the Chancellor’s statement that APD will be removed for under 12s from May and for under 16s from March 2016, the complete removal of air passenger duty would be welcomed by airports, airlines, passengers and the wider tourism sector and we will continue to work closely with Government on the issue. New airlines and more new routes in 2015 Belfast City Airport is here to support and work in partnership with the Northern Irish hospitality sector. We’ve made no secret of our ambition to attract new airlines and more direct flights to and from new European destinations which will benefit us all. Currently there are no direct flights to Germany from Northern Ireland and that’s an obvious target for us. We are in advanced negotiations with a number of new airlines and we hope to share some good news on that front in 2015.
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
airportprofile
Graham Keddie, managing director of Belfast International Airport
A warm welcome from Belfast International 2
014 has been a busy year at Belfast International Airport with over 4.02 million passengers passing through our doors and the announcement of 12 new routes to add to our destinations list. 2015 is going to be a packed and busy year too. We will continue to work with airlines to introduce new routes to the market and a further investment programme in the terminal is also planned. Virgin Atlantic and Wizz Air will commence operations, and we are confident that easyJet, which accounts for more than 50% of the Northern Ireland air travel market, will expand into new European destinations. Jet2.com is basing an additional aircraft with us, and creating 86 new jobs which will generate £2.2m in salaries. Four new destinations are being added this year - the airline’s biggest ever flying programme from its Northern Ireland base. The holidaymaker will get greater choice, but the real winner will be Northern Ireland tourism. This sector will only fully realise its full potential if we secure direct flights. If the region relies solely on Dublin Airport to deliver tourism growth, it will fall far short of conservative growth figures. www.hospitalityreviewni.com
Only we are capable of delivering the type of longhaul international growth that this region requires, but it has to have support from the Assembly and Executive if it’s to succeed.” We have our sights set on much, much more. Work will continue to re-establish a Canadian service as well as several other key destinations - airlines have expansion back on their agendas, and our mission is to ensure that Belfast International Airport and Northern Ireland are on their wish-lists. So, in a tangible sense, what’s good for the International Airport is good for the wider economy. Only we are capable of delivering the type of long-haul international growth that this region requires, but it has to have support from the Assembly and Executive if it’s to succeed. And we will continue to campaign for the devolution of Air Passenger Duty (APD). APD will not apply to under-12s this year, and u-16s
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What’s good for the International Airport is good for the wider economy, says Graham Keddie, managing director of Belfast International Airport. from next year, but it’s still a barrier to growth and a disadvantage we have to contend with when Dublin has sensibly jettisoned the tax. It’s very easy to think how an airport is all about passengers and planes, but there’s another less well publicised side to the business. Every night, tonnes of goods made by local firms make their way to national and international markets via Belfast International Airport. International cargo operators transport everything from mail to pharmaceuticals to some of our famed quality agricultural produce and this year has been no different with over 40,000 tonnes of freight being handled at Belfast International Airport. This business never rests on its laurels. This year, we will invest in excess of £2m improving passenger facilities. Our airside retail mall will see all outlets doing business – a barometer as to how the economy is progressing. On a personal note, I’m less than six months in Northern Ireland and have met nothing but warmth and goodwill since arriving. 2015 will be a packed and exciting 12 months at Belfast International Airport. We look forward to welcoming you through our doors in the coming year. YEARBOOK HRNI • 71
tourism-digitalmedia
Developing digital enterprise and innovation for tourism success recommend Northern Ireland to others. At the Ulster Business School, our travel and tourism management and our leisure and event management students explore the current importance and future potential of the internet and digital media to business success in the various sectors of the tourism industry. Final year students recently pitched their ideas and concepts for a new tourism or eventbased business to a panel of industry experts in a Dragon’s Den-style scenario as part of their eBusiness Strategy module. The new business concept had to have a digital focus and the students were required to design a website, relevant social media presence and storyboard concepts for appropriate mobile app
travel/tourism and leisure/events is something we equip and prepare our Ulster Business School students to do. With regard to such digital enterprise, it is vital that these students (who are the next generation of managers in tourism) are able to utilise and harness these aspects for future success. It enhances their employability and aids in creating a highly knowledgeable and skilled workforce that can make a major contribution to our economy. Moving into 2015 and indeed further still into the 21st century, there is tremendous scope and potential for tourism to continue to grow in Northern Ireland but we must ensure that digitally we are capturing every opportunity and advantage to enable us to compete effectively
Dr Peter Bolan, senior lecturer in the Department of Hospitality and Tourism Management at the University of Ulster and tourism commentator for HRNI, looks at the role of digital media in tourism.
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he importance of not just harnessing digital media, but being truly creative with it, continues to grow for many of our business sectors. Nowhere is this more true than our tourism industry which is so hugely important to the growth of our economy in Northern Ireland. Our tourism and event-related organisations are continually under pressure to develop their presence on social media platforms and to consider whether or not they should delve into the world of mobile apps to cater to the evergrowing appetites of those who increasingly use their smartphone and tablet to stay connected. Harnessing social media correctly and creatively, developing significantly innovative, informative and immersive mobile apps for destinations, visitor attractions and events, and providing high quality free wifi connectivity for visitors are the cornerstone of what is required digitally to not only attract tomorrow’s tourist but to provide a meaningful experience to encourage such visitors to return and to 72 • HRNI YEARBOOK
University of Ulster students recently participated in a Dragon’s Den-style competition as part of their eBusiness Strategy module.
development, in addition to pitching their core business concept and the digital strategy they would employ to achieve success. As well as being an integral part of their studies, the students were also competing for the Ambition Digital Award – sponsored by Jill Robb, MD of Ambition Digital (recently merged and rebranded as Origin Digital). Other panel judges included Ricky Martin, director of Alive Surf School and Activity Breaks UK; Heather Quiery, director of HQ Consulting; and John Bustard, director of Awakin mobile app development and innovation coach at NRC. Fostering and developing creativity and innovation in this way with regard to applying digital knowledge and skills to the field of
in the global marketplace. It is vital that we instil this in our next generation of industry managers if we are to fulfil our true potential. Tourism in Northern Ireland is a vital component for economic growth and job creation and the digital arena is one way in which we can improve and develop this crucial area for the future. The eBusiness Strategy module is also available to industry staff that wish to advance their knowledge and skills in this field. It is offered by the Department of Hospitality and Tourism Management on the Coleraine campus (home of the specialist degree programmes in International Travel and Tourism Management and Leisure and Event Management).
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
propertyprofile
Glass half full going into 2015 by Mark Carron, director at Osborne King
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he licensed and leisure sector continued to perform reasonably well in terms of transactional activity and – although the volume of deals was on a reduced scale – more significantly, there were fewer distressed sales during 2014. The year got off to a bumpy start following the temporary closure of the Crown Bar as the result of an ‘administrative oversight’, whereby the tenants had failed to renew their liquor licence in 2012. Although the pub was closed for only a weekend, it highlighted a more general problem; namely that some licensed outlets were failing to renew their licences on the required five-yearly cycle with the next rotation due to occur in 2017. A number of outlets throughout the Province were affected, leading to some pub closures and, in some cases, obliging the publican to secure a new licence before they could re-open which was clearly a hefty price to pay. During the past 12 months, demand for liquor licences has grown significantly with supply waning dramatically. Typically, we would have a stock of approximately four to six licences for sale; currently we only have two available due to the increased demand during the year. In terms of value, a licence could have been www.hospitalityreviewni.com
acquired for £50,000 at the start of the year. At present, we are guiding pricing for valid and subsiding licences at the £75,000 mark. Looking ahead to 2015, we expect that the value of, and demand for, licences will remain buoyant due to the limited supply and constant demand from primarily convenience store operators followed by new public houses. Let us know if you want to sell your licence. Although, as stated earlier, the volume of transactions has been down on the previous year, the transacted value has been substantial. The demand for decent licensed premises remains strong in Belfast and Derry; however the acquisition of premises, particularly in the former, continues to be challenging due to restricted supply. Belfast will continue to attract the majority of the Province’s weekend revellers, who are lured by the quality and variety of licensed outlets throughout the city centre; notably the Cathedral Quarter and Shaftesbury Square districts. During 2014, a number of substantial hotel transactions were completed including the five-star Lough Erne Hotel in Co. Fermanagh which, after many years in administration, was sold to an American investor for less than the £10m price tag. Other hotel sales included the
twitter.com: @Hosp_ReviewNI
93-bedroom Towers Hotel in Derry, acquired by the Dalata Hotel Group Plc – which also owns the hotel at the International Airport – for circa £4.375m. The company has been very active during the year, snapping up opportunities in the Republic too. Another notable hotel sale which is pending is the Ramada Hotel, Portrush which has been agreed for a figure exceeding its asking price of £2.75m. The pub sales in which we were involved during the year were concentrated mainly in provincial towns and included the sale of Wine & Co, Holywood; Harry’s Bar, Banbridge; Three Flowers, Derry; and the Phoenix Bar, Newry to name but a few. Finally a number of nightclubs also changed hands during 2014, the most noteworthy of which was the Kremlin in Belfast city centre, which was acquired by the tenant for close to £3m and The Fly, also in Belfast. Meanwhile, Osborne King handled the sale of another well-known nightspot, The Coach Inn, Banbridge. One of the main talking points in 2015 for many will be the rating revaluation due to take effect on April 1, 2013, which will see many licensed operators having to budget for a substantial monthly increase in their outgoings. Clearly operators should be taking appropriate advice to make sure that the rates assessment applied to their premises is appropriate for their business turnover as at April 1, 2013. Other recent legislative initiatives included the passing of the Licensing of Pavement Cafes (NI) Act 2014, which should roll out in 2015 for this currently unregulated practice, while the Minister for Social Development has also announced the introduction of restricted additional opening hours for certain licensed premises on 12 occasions throughout the year and extended Easter opening hours. Looking forward to 2015, we will see continued normalisation of the property market generally with more consensual licensed sales as opposed to forced or distressed sales. Licensed operators are likely to seek to enhance and re-energise their premises through the refurbishment of tired décor with a view to increasing and protecting their market share. We also anticipate that chains such as Wetherspoons will continue to try to increase their expansion within the local market, especially in the light of their acquisition of former church premises on University Road and former JJB Sports unit on Royal Avenue, much as they are doing in the Republic. With both premises requiring a liquor licence, they will undoubtedly encounter objections from existing operators, which the Courts will eventually have to make a decision on. Generally speaking, we expect to see continued improvement within the licensed trade characterised by a growth in turnover and an increase in demand for decent outlets. We also foresee rising capital values for outlets and licences fuelled by lack of product and improving economic conditions. YEARBOOK HRNI • 73
skills&training
New Youth Training system puts employers in the driving seat a PhD, rolled out in the autumn of 2016. For employers, the proposed new system offers an opportunity to develop young people while also ensuring a pipeline of future talent for their sector that is loyal to their business and trained to their standards. It is important that employers respond to the consultation so that government is made fully aware of possible concerns or suggestions about the proposals that have been set out. This new system will fill the space currently occupied by a wide range of learning as you earn training schemes at level 2. People 1st has contributed to the review as a member of the Minister’s strategic advisory forum on both youth training and apprenticeships alongside other key stakeholders from education, industry bodies and government.
With reforms to youth training on the horizon, Roisin McKee, director of Northern Ireland for People 1st, outlines the key changes and what they mean for the hospitality sector.
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n interim report and consultation on the review of youth training by the Department for Employment and Learning was published on November 18 and sets out a blueprint for the future of youth training. Businesses have the opportunity to respond to the proposals until Monday, February 10. A copy of the report can be found on the Department for Employment and Learning website. The review aspires to build a new high quality system of youth training that will have parity of esteem with the traditional academic pathway as well as matching the needs of employers and the wider economy. Driven largely by growing skills shortages and high levels of youth unemployment, it will primarily serve young people who leave school at 16, and will focus on professional and technical training at level 2 as a route into apprenticeships. It follows on from the recently published Northern Ireland Strategy on Apprenticeships which will see a new employer led apprenticeship model commencing at level 3, which is equivalent to A-level, and available at all levels up to level 8, which is equivalent to 74 • HRNI YEARBOOK
What changes are to be implemented? This vision for a new professional and technical youth training system is to be achieved through the implementation of 26 supporting proposals grouped under four different themes: • the core components of the youth training system. • supporting young people. • delivery and employer engagement structures. • ensuring quality. The core components for the youth training system: • will be available to all young people aged 16-24 and designed to take a maximum of two years to complete. • will be accessible to those starting a new job, those in existing roles, and those not yet in employment. • will provide a new professional and technical award at level 2, equating to a minimum of five GCSEs at grades A*-C, including English and mathematics. • will combine formal training and practical work-based learning. • will include opportunities to study additional qualifications that are relevant to the interests of the young person and to the requirements of employers. The second theme focuses on support measures to help young people to successfully complete their training which include: • independent careers advice and guidance, supported by up-to-date labour market information, will be provided to young people before starting training and upon completion. • supporting young people in the workplace, participating employers will provide
workplace mentors to develop their employability skills and achieve their learning outcomes. A key feature of the delivery and employer engagement structures, drawing on best practice in vocational training across the EU in order to better match demand and supply, will see employers involved in the design and delivery of curriculum content and driving the process. This involves: • establishment of sector partnerships, to include employers, defining the qualifications to be delivered for their sector, alongside the duration, structure and timing of work placements. • incentives to promote participation by SMEs and aligned to the priorities of the Northern Ireland economy. • effective branding to promote participation and improve the image of professional and technical training overall. The fourth theme sets out a range of measures to ensure rigour and quality are maintained including: • a registration and approval system is proposed for participating employers. • workplace mentors and tutors delivering the non-work-based elements of training will be required to have up to date appropriate experience of their industry and hold relevant qualifications. • only those providers who achieve prescribed quality standards will be funded to deliver youth training. The proposed new system marks an important step forward for the industry as it starts the journey of training the future workforce to an industry standard designed and driven by employers to head off future recruitment and retention issues. It is imperative that employers make their opinions heard on the proposals. To contribute to the consultation contact People 1st on 028 9089 0313 or visit http://www.delni. gov.uk/review-of-youth-training
Forthcoming People 1st events include: Belfast – Crumlin Road Gaol Wednesday, January 14th – 8.45am-11am Derry~Londonderry – Millennium Forum Wednesday, January 21st – 2pm-4pm
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
WFB wine evening evokes sunnier climes
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oodfood Bourne recently hosted an evening of fine dining paired with Torres Wines at the Europa Hotel, where guests escaped the grey skies of Belfast to imagine sunnier climes courtesy of the popular Spanish brand.
Denis Broderick, wine & food development consultant with Woodford Bourne NI, Toni Batet of Torres Wines and Howard Hastings, managing director of Hastings Hotels.
Janice Gault, chief executive, and Mandy Patrick, president of the Northern Ireland Hotels Federation.
Ciara McCartney, events manager, and Suzanne McCrum, events coordinator at the Europa Hotel.
www.hospitalityreviewni.com
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I would like to thank everyone for their kind support throughout 2014!! As the leading trade publication for the hospitality industry in NI, we look forward to working with you throughout 2015 to deliver all the latest industry developments. Thank you all and I look forward to working with you all in 2015!
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companyindex South Africa Makulu, Cawston Crossing, Sodbuster
Products and services: Vodka Chase, Crystal Head
Anzac Wines & Spirits 54 Glenshesk Road Ballycastle County Antrim BT 54 6PY Tel: 028 2076 1141 Email: sales@anzacwholesale.com Website: www.anzacwholesale.com Facebook Page: Anzac Wines & Spirits Twitter: @AnzacWholesale Type of Business: Drinks Wholesaler & Distributor | Brands Agent Names and Positions of Personnel: Managing Director: Garry Connolly
New Zealand Shorn, Honu
Gin Chase, Ish, Gin Mare, Glendalough, Citadelle
Mulled Wine Belgars
Whiskey / Poitín Glendalough Rum Plantation, Virgin Gorda
Sparkling Wine / Perry Ca’bolani, Portaceli, Zonin, LA Folie Begude, Blue Nun, Chaumet
Liqueur / Aperitif Chase Fruit Liqueurs, Volare Liqueurs, Shuda Sours, Di Antonio Amaretto
Champagne Moet & Chandon, Louis Rozier, Veuve Cliquot Laurent Perrier, Lanson Back Label
Cream Liqueur Sheridans, Irish Pastures, Van Meers Advocaat
Cider Rekorderlig, Kopparberg, Westons, Merrydown, Manzana Loca, Angry Orchard Savana Dry, Kepplers, Stella Cidre
Tequila Kah, Leguas Sambuca Di Antonio
Sales Executives:
Wines Australia The Landing, Beyond The River, Wara Ware
Adam Grundon: 07739 626 960 adam@anzacwholesale.com
California Spring Creek
Terry McCourt: 07808 095 997 terry@anzacwholesale.com Karen O’Neill: 07866 442 847 karen@anzacwholesale.com James Keenan: 07971 545 936 james@anzacwholesale.com
Chile Vistamar Simplicity, Pais de Poetas, Kondor Vistamar Sepia, Las Condes, Altitudes
Draught O’Hara’s, Carling, Carlsberg, Coors, Tennents, Magners, Harp, Guinness, Smithwicks, Strongbow Cocktails / RTDs Authentic Cocktail, My Cocktails, Smirnoff, Sorbet, Shuda, Parrot Bay, Red Square, Shuda Shots, Mmwah Test Tubes, Quickies, Tubez
Britain Three Mills Varietals Chocolate Drop France Barton & Guestier, William Chase, Constantin Chevalier
Soft / Energy Drinks Glens of Antrim Water, Cool Crush, Little Big Shot, Emerge, San Pellegrino, Boost, Maine, Smak, Today’s, D&G Jamaica, Bottle Green, Folkingtons, 1724
Argentina El Supremo, Composed Spain Editor, Angel Santamaria, Rey de Copas Campaneo Sabrosa, Clearly Organic Parallel
78 • HRNI YEARBOOK
Craft Beer / Ale & Speciality Beers Baltika, Coopers, O’Hara’s, Farmageddon, Celia Gluten Free, Harviestoun, Celt Experience, Sierra Nevada, Fran Well, Jeremiah Weed, Day of the Dead, Fullers, Trooper Ale, Piledriver Ale, Sharps, Worthingtons, Pabst Blue Ribbon, Holsten, Lech, Tyskie, Newcastle Brown
Misc Jasper & Jasper Disposable E-Cigarettes, O’Donnell’s Crisps
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Bacardi BrownForman Brands N.Ireland Contacts Customer Development Manager: Richard McCluskey 07971508682 Customer Development Executives: Ryan Brown 07971508739 Aaron Skinner 07971508732 Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com Products: Tennessee Whiskey Jack Daniel’s Jack Daniel’s Single Barrel Gentleman Jack Jack Daniel’s Tennessee Honey
Rum BACARDI Superior Rum BACARDI Gold Rum BACARDI 8 Year Old Rum BACARDI Oakheart Bacardi Razz Vodka Grey Goose Original Grey Goose La Poire Grey Goose L’Orange Grey Goose Le Citron Finlandia Classic Vodka Finlandia Cranberry Finlandia Lime Finlandia Mango Finlandia Grapefruit Eristoff Eristoff Black Gin Bombay Sapphire Oxley Vermouth Martini Extra Dry Martini Rosso Martini Bianco Martini Rosato Noilly Prat Dry Tequila Patron Silver Patron Reposado Patron Anejo Patron XO Cafe
Bourbon Woodford Reserve Speciality Southern Comfort Southern Comfort Black Cherry Tuaca Chambord St Germain Elderflower
Botl Botl Wine & Spirit Merchants Ltd Unit 3 Meadows Industrial Complex, 5-7 Boucher Road, Belfast. BT12 6HR Tel: 02890 241308 Fax: 02890 238263 Email: sales@botl.co.uk Website: www.botl.co.uk Type of Business: Drinks wholesaler, distributor & cash and carry Sales Director: Conor O’Neill Managing Director: Jim O’Neill Products/Services: Supply of beer/wine/spirits/kegs/ soft drinks. Kingfisher Beer, Masquerido Beer, Estrella Galicia Beer & Rekorderlig Cider. VAT19, 19 Spiced, Skipper rum, Kraken Black Spiced Rum, Jose Cuervo Tequila, 1800 Agave, TINCUP American Whiskey, Boodles Gin, Sambuca del Lago, Siobieski Premium Vodka, Fireball, Josef Meiers and the Lejay range of Liqueurs. Las Montanas, Shorn, Versare, Rio Lento, Di Maria Prosecco, Faustino Rivero & Koala Tree.
Sparkling Martini Asti Martini Prosecco Martini Rose Rtd Breezer: Orange Watermelon Spritzer Mixed Berry Ready to Drink Cocktails BACARDI Mojito BACARDI Cuba Libre Bacardi & Cola Premix cans Jack Daniel’s Premix cans Southern Comfort Premix cans
Dynamite Energy and Keoghs Crisps. Website: www.19spiced.com
Bunzl Mc Laughlin Cathedral Road, Armagh, BT61 8AG Tel No: 02837 511999 Email: bmlinfo@bunzl.ie Web: www.bunzlmclaughlin.com Facebook Page: bunzlmclaughlincateringsupplies Twitter: @BunzlBML Type of Business: Catering Supplies Managing Director: Noel Branagh Sales Manager: Fergal Mulligan Company Information: Bunzl McLaughlin is the leading supplier of non-food catering and cleaning supplies to businesses across Ireland. We specialise in providing a reliable service and delivering value, quality and innovation to our customers. We have over 5,000 core items in stock available for next-day delivery and access to over 50,000 products from the world’s leading catering and cleaning manufacturers that can be sourced and ordered to requirement. Products and services: We serve the following sectors: Hospitality (Hotels, Guest Houses, Pubs, Restaurants, Coffee Shops) Healthcare (Hospitals, Nursing Homes) Public Sector (Education, Local Councils, Civil Service) Facilities Management (Contract Catering, Contact Cleaning) Leisure (Leisure Centres, Spas, Clubs) Industry (All businesses with in-house cleaning or catering)
Available From All Good Wholesalers www.hospitalityreviewni.com
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YEARBOOK HRNI • 79
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Counterpoint Wholesale Ireland
Calor Gas Northern Ireland Limited Airport Road West Sydenham Belfast BT3 9EE Tel: 028 9045 5588 Fax: 028 9045 8072 E-mail: info@calorgas.ie Website: www.calorgas.ie Out of Hours Emergency Tel No: 0845 075 5588 Sales Manager: Mark McClements (Cylinder) Alan Simms (Bulk) Type of Business: Supplier of liquefied petroleum gas (LPG) in both bulk tank and cylinder options. Delivering efficient and economical energy solutions to the catering industry. Full design service and 24-hour emergency call out. Products/Services: Commercial Catering, Water Heating, Space Heating, Air Handling, Alfresco Catering, Outdoor Heating Solutions, Tumble Drying
14 Kilbegs Road, Antrim, Northern Ireland. BT41 4NN Tel: 0808 1011 610 Email: info@counterpointireland.com Web: www.counterpointireland.com Customer Service Fax: 0141 559 3494 Head Office (Switchboard): 028 95 95 2100
Coca-Cola Hellenic Northern Ireland Knockmore Hill 12 Lissue Road Lisburn BT28 2SZ Tel: 0845 60 88889 Email: customer.service@cchellenic.com Web: www.coca-colahellenicireland.com Type of Business: Soft Drinks Manufacturer and Supplier Products and services: CSD: Coca-Cola, Diet Coke, Coke Zero, CocaCola Life, Cherry Coke, Fanta Orange, Fanta Lemon, Fanta Exotic, Sprite, Sprite Zero, Lilt, Dr Pepper, Tanora Stills: Oasis, Nestea Juice: Fruice Orange, Fruice Apple, Fruice Cranberry, Fruice Juicy Kids Waters Still and Sparkling: Deep RiverRock Energy & Sports: Relentless, Monster, BPM Energy, Powerade Mixers: Schweppes, Kia Ora Dilutes
Type of Business: Manufacturer and distributor of soft drinks. Multi franchise distributor of all packaged beer, ciders, wines and snacks. Names and Positions of Personnel: Head of Field Sales: Fergal Ryan Regional Manager: Cathy Fox Key Accounts Manager: Brenda McGale Company Information: Area: Belfast Denise Stone (Account Development Executive) Tel: 0044 7801753552 Email: Denise.Stone@counterpointireland.com Area: Co Down Brendan Kearney (Account Development Executive) Tel: 0044 77958 17279 Email: Brendan.Kearney@counterpointireland.com Area: Armagh, Tyrone and Fermanagh Marie Mcintosh (Account Development Executive) Tel: 0044 77203 48111 Email: Marie.McIntosh@counterpointireland.com Area: Derry, Antrim and North West Tyrone Emma Nugent (Account Development Executive) Tel: 0044 78017 53590 Email: Emma.Nugent@counterpointireland.com Products and services: Soft Drinks/Mineral Waters: Soft Drinks: 7Up, 7Up Free, Britvic Juices, Britvic 55, Cidona, Club Soft Drinks, Club Mixers, Energise Energy, Edge, Pepsi, Mi Wadi, Fruit Shoot, J2O, C&C. Mineral Waters: Ballygowan. Wine: Australian: Lindemans. Jack Rabbit, Smith & Wolf Chilean: Cono Sur, Tocornal. Italian: Teresa Rizzi. Spanish: Torres. Snacks: Walkers, Smiths, Nobby Nuts, Doritos
80 • HRNI YEARBOOK
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Crossgar Pallas Down Business Park 46 Belfast Road Downpatrick Co. Down BT30 9UP Tel: 028 4481 1500 E-mail: sales@crossgar.ie Website: www.pallasfoods.eu Positions of Personnel: Sales Director: David Bell 07802 667655 Sales Managers: Conleth McCarthy 07710 660634 Eric Jackson 07796 947939 Commercial Manager: John McVeigh Tel: 07501 227370 Type or Business: Foodservice Products/Services: We procure, market, sell & distribute food and non-food products throughout the island of Ireland, to anywhere where people eat food outside the home. Crossgar Pallas is proud to support a great group of chefs throughout Ireland to provide excellent quality product and services to their customers. Our team of over 800 foodies includes chefs & product specialists who carefully select the best of ingredients and products throughout Ireland and around the world. This team is further supported by our warehouse and distribution team to deliver the best and freshest food and non-food products to your kitchen or deli counter. Our Distribution Centre currently stocks over 10,000 ambient, chilled and frozen product lines, including meat, poultry, grocery, produce, dairy, seafood, bakery, beverages, chemicals, disposables and tableware. Next day delivery available, through a modern fleet, to ensure that the product arrives as expected by you.
Diageo 58 Boucher Road, Belfast, BT12 6HR. Country Director, Diageo Northern Ireland: Jorge Lopes
Customer Contact: 08456014649 Type of Business: Drinks manufacturer and distributor Products: Draught Beer and Cider: Guinness, Guinness Mid Strength, Budweiser, Carlsberg, Harp, Smithwick’s, Smithwick’s Pale Ale, Warsteiner, Strongbow, Magners Packed Beers: Carlsberg, Guinness, Guinness Extra Stout, Harp, Satzenbrau, Smithwick’s Vodka: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Smirnoff Gold, Ciroc, Kettle One, Ketel One Citroen RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff Pre-Mix Cans, Captain Morgan Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches Other Spirits: Archers Peach Shnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Bulleit Gin: Gordon’s, Tanqueray, Tanqueray No.Ten Cream Liqueur: Bailey’s, Bailey’s Chocolate Luxe Rum: Captain Morgan, Ron Zacapa Whiskies: Bells, Johnnie Walker Red Label, Johnnie Walker Black Label, Johnnie Walker Blue Label, Talisker
Dillon Bass Ltd Hawthorne Office Park, 41 A Stockman’s Way, Belfast. BT9 7ET Tel: (028) 90382233 Fax: (028) 90382266 Email: customerservice@dillonbass.co.uk Website: www.dillonbass.co.uk Business Unit Director: Greg Hughes On Trade Field Sales Manager: Greg Elliott Retail Sales Manager: Liam McBride Type of Business: Wines and Spirits Distributor Northern Ireland. Agencies/ Distributorships: Irish Whiskey: Jameson Powers Coleraine Paddy Midleton Redbreast Scotch Whisky: Cream of the Barley Chivas Regal Ballentine’s Aberlour The Glenlivet Cognac: Hennessy Vodka: Absolut Wyborowa Huzzar Nordoff Belvedere Gin: Beefeater Plymouth Cork Dry Gin Other Spirits: Pernod
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Ricard Kahlúa Kahlua Ramazzotti De Kuyper Coolers: West Coast Cooler West Coast Cooler & Vodka Rum: Havana Club Malibu Tequila: Olmeca Wines: Jacob’s Creek Wyndham Estate Brancott Estate Stoneleigh Concha y Toro Sutter Home Graffigna Etchart Campo Viejo Rothschild Champagne: Möet & Chandon Veuve Clicquot Krug Dom Perignon
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South Africa: Wagon Tree, Cape 1652, Klein Zalze, Hill View Spain: Beronia, Bodegas Bilbainas, Bodegas Naia, Dona Victorina, Legaris,Codorniu, Leiras, Raimat, Vina Pomal Rioja, La Vicalanda,
Drinks Inc. Ltd 4 Falcon Road Belfast BT12 6SJ Tel: 028 9066 7744 Fax: 028 9066 2244 Email: orders@drinksinc.com Website: www.drinksinc.com Type of Business: Drinks wholesaler and distributor Area Sales Representatives: Gabriel Lupari: 07812 597431
Marques di Morron USA: Bonterra, Fetzer, Sonoma-Cutrer, Whispering Hills, Willowood Rest of the World: Kissing Tree, Road Trip, Frocks & Thrills
Champagne & Sparkling: Armand de Brignac, Pol Roger Champagne, Pommery Champagne, Heidseick Monopole, Pommery Pop, Louis Dornier, Georges Cartier Champagne, Codorniu Cava, Gran Bach Cava, Syn Cuvee, Yellowglen Pink, Chenet Fashion, Botter Prosecco, Bartolomiol Prosecco, Bottega Prosecco, Calogera Prosecco
Gerry McGrath: 07793 979889 Gordon Williamson: 07793 979888 Heather Allen: 07436 288489 Karen O’Hare: 07703 718800 Kevin McGuinness: 07436 288490
Port & Sherry: Churchill’s Reserve Port, Croft Original Sherry, Tio Pepe, Gonzalez Byass Sherries, Quinta do Noval Port
Shauna Hale: 07966 202046 Stephen Jackson: 07703 718799 Andrew Fullerton (Wines): 07801 753598 Agencies & Distributorships Wine
Beer & Cider: Estrella Damm, Daura Damm, Desperados, Beer Lao, Lucky Beer, Budvar, Budvar NA, Hilden Brewery range, Duvel, Vedette, Mac Ivors Cider
Argentina: Bodegas Septima, Trivento Tribu Australia: Rosemount Estate, Chocolate Box, Rocland Estate, The Little Penguin, Hardy’s Mill Cellars, Hardy’s The Riddle, Angus the Bull, Fat Tree, Richard Hamilton Estate, Wirra Wirra, Rugger Hill, Berri Estates,Gourmet, Tintara, Houghton, Red Rock, Big Island, Amadio, Smidge, Meerea Park Chile: Isla Negra, Terra Andina, Vina Maipo, Vina Carmen, Santiano, Tolva, Maycas del Limari, Los Romeros, Almaviva, Luis Felipe Edwards France: Joseph Drouhin, Calvet, Amelie, JP Chenet, Monsieur et Madame, Morin Pere et Fils, Domaine de Fabregues, Josmeyer, Ogier, Jean Jean, Mas Neuf, Les Roitelles, Martin Zahn, Rigal, Moueix, La Roche, Gassier, Domaine Les Verriers, Bavarder, Coccinelles
Spirits, Liqueurs & Speciality Drinks: Russian Standard Vodka, Kräuter Stein Herbal Schnapps, Piranha Schnapps, Mickey Finn Liquor, Cubed Liquor, Agwa Coca Liqueur, Fat Frog, Hooper’s, Hooch, Nutron, Two Trees Vodka, Dingle Vodka, Appleton Rum, Ron de Jeremy Rum, Two Trees Gin, Dingle Gin, London No.1 Gin, Edgerton Pink Gin, Edinburgh Gin, Monkey 47 Gin, Edinburgh Raspberry Infused Gin, Kennedy Irish Whiskey, Drombeg, Jack Ryan Whiskey, Sheepdip Malt Whisky, Pig’s Nose Scotch Whisky, Glenfarclas Malt Whisky, Hine Cognac, Four Roses Bourbon, Soberano Brandy
Germany: Joseph Brader Leibfraumilch Italy: Botter, Badia di Morona, Solstice, Solandi, Bigi, Piccini, Corte Vigna, Flavorelli, Bolla Mexico: L.A. Cetto
Soft Drinks & Water:
New Zealand: Invivo, 2 Luc, Jackson Estate, Ranga Ranga,
Boost Energy, Monin Syrups & Liqueurs, Funkin, Fentiman’s,
The Loop,Glacier Peak
Frobishers, Voss Water
82 • HRNI YEARBOOK
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Drinksology® 155-157 Donegall Pass Belfast BT7 1DT Tel: 02890339955 Email: hello@drinksology.com Website: www.drinksology.com Type of Business: The Wine, Spirit and Craft Beer Specialist Agencies & Distributorships Spirits & Liqueurs: DRINKSOLOGY® is Irelands largest stockist of premium spirits and liqueurs. With a current range of over 3,000 product lines we are the company that specialises in offering the best range for each outlet. Please contact our team or visit www.drinksology.com to gain access to our extensive range. Craft Beer & Cider: McGraths (Northern Irish Ales), Schneider Weiss (German Wheat Beer), Einstok (Icelandic Ales), Tempted Cider (Northern Irish Cider) Wine: Argentina: Tarquino, Vinos de la Posada Australia: The Old Press, D’Arenberg, Howard Park, The Spee’wah, Best’s Great Western, Battle of Bosworth, Josef Chromy, Kilikanoon, Madfish Grandstand, Marchand & Burch, Chateau Tanunda. Chile: Alto Bajo, Valdivieso, Lagar de Bezana, Garage Wine. France: Jean Biecher, Gassman, Bouchard Aine & Fils, Jean Defaix, Domaine Roux, Denogent, Domaine Dupont, Cave de Fleurie, Georges Lignier, Latour Giraud, Marcel Lapierre, Agnes Dewe, Domaine Rijckaert, Domaine Trouillet, Les Hospices, Domaine Fouassier, Jacques Guindon, Eric Louis, Claude
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Michot, Henry Pelle, Le Pierres Domaine Thomas, La Picoutine, La Serre, I’Hospitalet, Domaine Lafage, Chateau Monestier, Chateau des Sarrins, St Cosme, Paul Jaboulet. Italy: Villa dei Fiori, Operetto, Conto Vecchio, Campomaggio, Villa Lucia, Castellani, Alois Lageder, Riff, Vietti, Villa Sant’Anna, Fratelli, Rufina, Terre Forti, Fondo Antico, Jvbilvm, I Fiori, Villa Belvedere, Castellare, Marotti Campi, Morgassi, Nicolis, Paolo Conterno, Suavia. New Zealand: Tokomaru, Soho Wine, Spy Valley, Prophet’s Rock, Left Field, Te Awa. Portugal: Conde Villar, Vallado, Quinto do Vallado Reserva South Africa: Kudu Plains, Nyala, Graham Beck, Journeys End, De Trafford, Kloovenburg, Springfield Estate, Kleine Rust, Stellenrust. Spain: El Muro, Castillo Viento, Castillo Clavijo, Tomas Cusine, Acustic Cellars, A Coroa, Bobal de Sanjuan, Cuatro Rayas, Casa de la Ermita, Espelt Old Vines, Londono, Damana 5, Solerana. USA: The Bulletin, Gnarly Head, Charles Smith, A to Z, Calera, Clay Station, Loredona, Dry Creek, Morgan, Rex Hill. Fortified: Rodriguez La-Cave Sherry, Emilio Lustau Sherry, Henriques & Henriques Madeira.
Flogas Airport Road West, Belfast Harbour Estate, Belfast. BT3 9ED Tel: 028 9073 2611 Fax: 028 9073 2020 Email: info@flogasni.com Website: www.flogasni.com Sales Manager: Anthony Mulligan Type of Business: Suppliers of LPG & Commercial Natural Gas Products/Services: Flogas, the energy solution for the hospitality industry. Offering highly competitive rates, Flogas are in the unique position of being able to supply both LP Gas & Natural Gas to the hospitality industry in Northern Ireland. Easy-to-control, clean & versatile, most chefs know that gas is a joy to cook with in commercial kitchens. However, it’s not just great for cooking. Flogas can also run space heating & air conditioning systems, water heaters & tumble drying/laundry facilities. As such, every aspect of a hospitality business can be powered using Flogas, whether creating a masterpiece in the kitchen, helping ensure fresh linen and uniforms or setting the right ambience, both indoors and outdoors.
Champagne & Sparkling: Palmer & Co, Besserat & Bellefon, De Castellane, Veuve Delaroy, De Nauroy, Mercier, Mumm Cordon Rouge, Bruno Paillard, Graham Beck, Valdobbiadene Prosecco, Chapel Down, Josef Chromy. Non-Alcoholic: Thomas Henry Mixers, Monin Syrups, Monin Purees.
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YEARBOOK HRNI • 83
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Heineken Northern Ireland Murphy’s Brewery, Leitrim Street, Cork Tel: 0845 300 4302 Type of Business: Beer & Cider Distributor Key Contacts: Commercial Manager: Leza Nulty Products and Services: Beer Heineken, Foster’s Lager, Tiger Beer, Desperados, Sol, Birra Moretti, Kronenbourg Stout & Ale Beamish Stout, Murphy’s Stout, Newcastle Brown Ale Cider Strongbow, Bulmers Original, Woodpecker, Jacques Fruit Cider
84 • HRNI YEARBOOK
Kingspan Environmental Ltd
Johnson Brothers (Belfast) Limited 137 Hillsborough Old Road Lisburn Co Antrim BT27 5QR Tel: 028 92679121 Fax: 028 92668800 Email: coffee@johnsonbrothers.co.uk Website: www.johnsonscoffee.com Personnel: Joint Managing Director: M.A. Johnson Joint Managing Director: D.W.M. Johnson Group Sales Director: P. Mills Type of Business: Coffee Roasters Company Information: Roasting Coffee since 1913, providing filter and espresso coffees plus related products together with machinery, service, training and brand support.
Unit 1, Derryboy Road, Carnbane Industrial Estate, Newry BT35 6QH Tel: 0844 846 0500 Email: compliance@kingspan.com Website: www.kingspanenviro.com/ foodwaste Twitter: @KingspanEnviro Type of Business: Catering / Kitchen Equipment / Waste Management - Supplier of Intelligent Food Waste Management Systems Contacts: Business Unit Director: David Anderson Sales Consultant: Shane McMahon Marketing Manager: Melanie Talbot Company Information: With 50 years’ experience offering world class environmental compliance solutions, Kingspan Environmental can provide the hospitality industry with Intelligent Food Waste and Fat, Oil and Grease management solutions. Our innovative Waste2O and iFOG systems are totally managed and integrated solutions that help you stay compliant, save money and improve the efficiency of your kitchens. Our goal – to offer complete peace of mind for our customers.
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Type of Business: Beer, wines and spirits distributor
Names and Positions of Personnel: Company Chairman: Mr Paul Hunt Managing Director: Mr Robert Davis Sales & Marketing Manager: Mr Michael Millar Brand Manager: Miss Paula Colhoun James E McCabe Ltd, 4 Annagh Drive, Portadown, Craigavon, BT63 5WF. Tel: 028 38333102 Fax: 028 38335916 Web: www.jemccabe.com
James E McCabe Ltd
Product/Services: SCOTCH WHISKY The Famous Grouse The Black Grouse Teachers Whyte & Mackay The Claymore MALT WHISKY Highland Park 12 Y-O Laphroaig 10 Y-O Isle of Jura 10 Y-O IRISH WHISKEY Kilbeggan Connemara Single Malt Tyrconnell Single Malt Greenore 8 Y-O Single Grain CANADIAN WHISKEY Canadian Club BOURBON Jim Beam White Label Jim Beam Black Jim Beam Red Stag Jim Beam Honey Jim Beam Devil’s Cut Jim Beam Signature Craft Makers Mark RUM Brugal Añejo Brugal Especial Goslings Black Seal Pussers Rum COGNAC Courvoisier BRANDY E & J Gallo Brandy De Lange Napoleon VODKA Stolichnaya New Amsterdam Vladivar Boru Skyy LIQUEURS AND SPECIALITY DRINKS Jagermeister Aftershock Sourz Drioli Sambuca Luxardo Sambuca www.hospitalityreviewni.com
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Sauza Tequila 901 Tequila Drambuie Bols Liqueurs Glayva Galliano Luxardo Amaretto Irish Mist Honey Carolans Irish Cream Campari Midori Ouzo 12 PORT, SHERRY & MADEIRA Dows Warres Harveys Duke of Clarence Madeira FORTIFIED WINE Buckfast Tonic Wine BEER / CRAFT BEER Skol Lager Adnams Range Finn Irish Craft Lager CIDER Alska Swedish Cider Armagh Cider Old English Cider Blackthorn Cider CHAMPAGNE Laurent Perrier Alfred Gratien Piper Heidsieck NEW ZEALAND Villa Maria Estate Esk Valley Nobilo Mud House Wiapara Hills
CHILE Vina Errazuriz Vina Caliterra Vina San Pedro Vina Montes Vina La Rosa ARGENTINA Nicholas Catena Argento SOUTH AFRICA Boschendal Tall Horse Douglas Green FRANCE Cordier Mestrezat Chateau La Chablisienne Jean Durup Chablis Cellier Des Samson Bougrier Loire Wines Guy Saget (Loire) Louis Bernard (Rhone) Ch St Didier Parnac Louis Jadot Cave de Turckheim Berticot GERMANY Three Princes ITALY Orsola Prosecco Canti Wines Bolla Prosecco Villa Lanata Antinori Settesolli Gruppo Italiano Vini
AUSTRALIA Hardy’s Banrock Station Peter Lehmann, Barossa McWilliams (Hunter Valley) Breathing Space (Margaret River)
SPAIN Gruppo De Faustino Senorio De Labarta Pleyadas Freixenet Cava
CALIFORNIA Barefoot Gallo Family Vineyards Turning Leaf Dark Horse Apothic R. Mondavi Woodbridge
MISCELLANEOUS Myx Fusions Ginger Grouse Ginger Joe MINERAL WATER Strathmore YEARBOOK HRNI • 85
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Partner with the Fastest Growing Brewer in Northern Ireland* Molson Coors Unit 1, Hawthorne House, 6 Wildflower Way, Belfast, County Antrim, BT12 6TA Contact: Gavin Bleakley, Regional Sales Manager Northern Ireland Tel: 07734 547758 Email: collette.murphy@molsoncoors.com Web: www.molsoncoors.co.uk Type of Business: Brewing Company Personnel/Contacts: Director of Emerging Markets & Craft Beer: Martin Coyle Sales Director (Ireland): Keith Fagan Key Account Manager On Trade N.Ireland: Paul Hanna Head of Marketing: Robert Blythe Regional Sales Manager (Northern Ireland): Gavin Bleakley Head of Scale Brands: Jordana Busby Head of Craft Brands: Hannah Davis Brands Manager: Denise Catney Company Information: Molson Coors is the fastest growing brewer in Northern Ireland*. Globally, Molson Coors Brewing Company has 350 combined years of brewing heritage, with a respected product portfolio that includes almost 40 of the world’s most popular and distinct beer brands. Products and services: In Northern Ireland, Molson Coors is responsible for the marketing and distribution of Coors Light, Carling, Cobra, Blue Moon and Grolsch as well as a growing portfolio of world and craft beer brands. To find out more about stocking our brands please call Molson Coors Regional Sales Manager (Northern Ireland) Gavin Bleakley on 07734 547758. *Reference – Nielsen MAT OCT 2014
Musgrave MarketPlace NI Head Office 1-15 Dargan Crescent Duncrue Road Belfast BT3 9HJ Tel: 028 9078 4800 Email: marketplace@musgrave.co.uk Web: www.musgravemarketplace.co.uk Personnel: NI Director: Michael McCormack
Address: The Metro Building, 6-9 Donegall Square South, Belfast BT1 5JA Tel: 028 9027 0000 Fax: 028 9027 0011 Email: property@osborneking.com Web: www.osborneking.com Type of Business: Commercial Property Consultants Licensed and Leisure Team: Director: John Martin T: 028 9027 0018 E-Mail: john.martin@osborneking.com
Retail Sales Manager NI: Andrea Keers Marketing Manager: Paula Mahoney
Director: Mark Carron T: 028 9027 0016 E-Mail: mark.carron@osborneking.com
Commercial Manager: Neil Donnelly Type of Business: Musgrave Wholesale Partners is Northern Ireland’s largest wholesaler, providing both collect & delivered wholesale solutions for independent retailers and foodservice professionals. Main Brands: Musgrave MarketPlace, and DayToday Product Ranges: Musgrave Excellence Musgrave Professional Smart Buy Butchers Select Simply Meat Today’s
Osborne King
Chartered Surveyor: Thomas Osborne T: 028 9027 0036 E-Mail: thomas.osborne@osborneking.com Company Information: Osborne King are the largest independent commercial property consultants in Northern Ireland with a specialist team dealing with the sale and valuation of pubs, hotels, liquor licences and restaurants throughout the province. We act on behalf of a variety of clients and have a large database of potential buyers which has established our firm as the foremost licensed trade specialists. As a result Osborne King’s licensed and leisure team conducted a significant level of sales and acquisitions throughout 2014. With more opportunities to come to the market in 2015 we are happy to discuss any requirements you may have. Products and services: Our dedicated Licensed & Leisure Team offers a comprehensive range of services to include sales, acquisitions, lettings, valuations and rating advice. In addition, Osborne King provides a full range of services in relation to all aspects of commercial property to include consultancy, agency, investment, valuation, property management and periodic auctions. Rating Revaluation 2015: All commercial property rates in Northern Ireland have been re-assessed with the new values coming into effect as of 1st April 2015. Osborne King acts on behalf of clients within the licensed trade with regards to providing rating advice, preparing and lodging appeals. For all your commercial property requirements contact Osborne King
86 • HRNI YEARBOOK
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Philip Russell Limited Alanbrooke Road Castlereagh Ind Estate Belfast BT6 9PR Freephone: 0800 7833215 Tel: 028 9079 0444 Fax: 028 9070 7750 Email: salesoffice@philiprussell.com Company Chairman: Paul Hunt Managing Director: Robert Davis General Manager: Michael Barnes Type of Business: Beer, wines, spirits and soft drinks distributor Product: Spirits: High Commissioner Svenzka Glens Vodka Glens Gin Glens White Rum Rolov V-Kat Cactus Jack’s Messer Schmitt Angels Peach Schnapps Cococariba De Lange Napoleon Brandy
Robert Roberts
Tennent’s NI Ltd
10 Flush Park, Lisburn, Co. Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@robt-roberts.com Web: www.robt-roberts.co.uk
Hawthorn House Wildflower Way Belfast BT12 6TA Customer Service: 0800 66 55 22 Email: customerservices@tennentsni.com Customer Service Fax: 0141 559 3494 Head Office (Switchboard): 028 95 95 2100
Type of Business: Tea & Coffee Manufacturer & Distributor Personnel/Contacts: Managing Director: Gareth Bradley Foodservice Sales Manager: Mark Austin Products and Services: Robert Roberts have been hand roasting Coffee & blending tea in Ireland since 1905. Consistent winners of industry leading accolade The Great Taste Awards 2014 for the 6th year running for outstanding quality. At Robert Roberts, we provide a wide range of tea, coffee and related beverage products along with an extensive range of machinery to suit individual customer requirements. In addition, we provide all customers with specialist staff training along with technical and maintenance support service.
Port: Cockburns Port Beer: Bavaria San Miguel San Miguel Fresca Carlsberg Export Carlsberg Special Tuborg Holsten Pils RTDs and Ciders: WKD Brothers Cider Somersby Cider Frosty Jacks Cider
Type of Business: Drinks Manufacturer and Distributor Managing Director: Tom McCusker Marketing Director: Brian Beattie Off Trade Sales Director: Duncan Millar On Trade Sales Director: Jeff Tosh Customer Services Manager: Gary Clarke Brands supplied: Tennent’s Lager Clonmel 1650 Menabrea Magners Original Cider Magners Pear Magners Light Magners Berry Caledonia Smooth Woodchuck cider Corona Heverlee Hornsby’s Beck’s Budweiser Stella Artois Brahma Hoegaarden Leffe Franziskaner Spaten Lowenbrau Staropramen Oliver and Greg’s Tipperary Natural Mineral Water Finches
Wines Australia: Oxford Landing California: Echo Falls, Paul Masson, Turner Road New Zealand: Oyster Bay Chile: Santa Helena France: Fat Bastard Spain: Marques Del Atrio Portugal: Mateus Rose Germany: Black Tower, B by Black Tower, Weight Watchers Multi Country: Stowells www.hospitalityreviewni.com
twitter.com: @Hosp_ReviewNI
YEARBOOK HRNI • 87
companyindex Fortified Wines: Mundie’s Tonic Wines: El Dorado Draught: Heineken, Murphy’s, Beamish, Tiger, Symonds, Affligem
Unilever Food Solutions
United Wine Merchants
Address: 20 Riverwalk, National Digital Park, Citywest Business Campus, Dublin 24 Postcode: 24 Tel: +353 (0) 1 291 4000 Email: escalationsukire@careline-mail.eu or mlatter@Careline-mail.eu Web: www.ufs.com Facebook: www.facebook.com// UnileverFoodSolutionsIRE
Unit 5 Silverwood Business Park 70 Silverwood Road Craigavon BT66 6LN Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Website: www.unitedwines.co.uk
Type of Business: Catering Suppliers Names and Positions of Personnel: Jim Reeves: Customer Director Fergus Scully: National Account Manager Vincent Reddy: National Account Manager Rachel Bollands: Sales Manager Company Information: Unilever Food Solutions supply quality ingredients and services to the catering industry. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We create ingredients that save precious prep time in the kitchen, without compromising on flavour or flair. We constantly provide ideas and inspiration that keep your menu fresh and exciting. Products and services: Our trusted brands used by caterers all over the world include: KNORR, Hellmann’s, Colman’s, Flora, Stork, Summer County, Meadowland, Carte D’Or, Lyons tea and Lipton Tea.
Packaged Beers: Crabbie’s Alcoholic Ginger Beer, Crabbie’s Strawberry & Lime, Crabbie’s Raspberry, Tsingtao, Heineken, Zwyiec, Krusovice, Deuchars, Affligem Ales: Abbot Ale, Ruddles County, Greene King IPA, Hen’s Tooth, Strong Suffolk, Old Crafty Hen, Old Golden Hen, Yardbird Cider: Lambrini Cider, Savannah, Lazy Jack’s
Managing Director: Martin McAuley Commercial Director: Gail Service Head of Finance: Siobhan McSorley Operations Manager: John Davis Sales Manager: Ross Blackburn Products: Still Wines: Australia: McGuigan Wines (Black label, The Semillon Blanc, Reserve, Cellar Select) Wolf Blass, Tortoiseshell Bay, Tempus Two, Nepenthe, Coldridge Estate New Zealand: Branken Hill, Curio Bay, The Crossings Argentina: Dona Paula Chile: Santa Rita (Casa Real, Medalla Real, Reserve and 120), Indomita (Duette, Gran Reserva, Costa Vera, Polero), Chilano South Africa: Klein Constantia, Nederburg, Drostdy Hof, Cape Peak France: Chanson, Langlois Château, Ropiteau, Guigal Spain: Marqués de Cáceres, Gran Vandema, Marques de la Concordia Italy: Sartori, Villa Mura, Monteguelfo, Parlare, Bella Vie Ginger Wine: Crabbie’s Green Ginger Wine Non Alcoholic Wine: Eisberg Champagne/Sparkling Wine: Bollinger, Ayala, Tsarine, Lanson, Marques de la Concordia, Riondo Prosecco, McGuigan Black Label Sparkling
Vodka: Kulov Vodka, Red Square Vodka Whiskies: Scotch: MacArthur’s Malt: Old Pulteney, Speyburn, anCnoc, Balblair Gin: Caorunn, Coldstream, Whitley Neill Brandy: Clairon Rum: Lamb’s Spiced Rum, Sangsom Thai Rum, Thompson’s Demerara Rum Premium Fermented Alcohol: Volkova Liqueurs: Mekhong Thai Liqueur, Orchards Schnapps, Marie Brizard Liqueurs, Sidekick Range Cream liqueurs: O’Neill’s Irish Country Cream, Irish Meadow Tequila: Don Cruzado Tequila Sambuca: Sambuca Di Cassini Premium Packaged Drinks: Red Square, VS Sorted, Carribean Twist, Crabbie’s Fruits, Vinni Mineral Water: San Pellegrino, Acqua Panna, Highland Spring
Sparkling Perry: Lambrini, Chaumet Port/Madiera: Taylors, Fonseca, Croft, Henrique’s & Henrique’s Madeira 88 • HRNI YEARBOOK
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
companyindex
Willis Insurance and Risk Management Newsletter Building, 55-59 Donegall Street, Belfast, BT1 2FH Tel: 028 9032 9042 E-mail: info@willisinsurance.co.uk Website: www.willisinsurance.co.uk Twitter: @Willis_IRM Type of Business: Insurance Brokerage, Health & Safety Consultancy, Human Resources Consultancy and Wealth Management Names and Positions of Personnel: Managing Director: Richard Willis Hospitality & Leisure Centre of Excellence Leader: Louise McMahon
Woodford Bourne 10 Flush Park, Lisburn, Co.Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@woodfordbourne.com Web: www.woodfordbourneni.co.uk Type of Business: Sales & Marketing Wine Distributor Managing Director: Gareth Bradley Wine Sales Manager: Andrew Schnell Products: Spain Torres, Marques de Riscal
Company Information: Willis Insurance and Risk Management has a particular specialism in Hotels due to exclusive market arrangements, our portfolio of clients and tailored claims management offering. We manage the insurance for a number of leading Public Houses, Nightclubs and Restaurants. First and foremost we ensure that the client’s assets are properly covered for the widest range of perils. We diligently check that the standard policy limits and cover are adequate to ensure that loss or damage does not have an adverse effect on your business. Once you become a Willis Insurance and Risk Management client, you will automatically receive the services of our specialist claims management division – Accident Investigation Services (AIS). Our dedicated investigators will assist with any loss or damage claim to ensure your business suffers the minimum interruption. We can also advise your business on best Health & Safety practices as well as offering Human resources Consultancy. Products and Services: Employers & Public Liability Insurance Buildings Contents, Fixtures and Fittings Insurance Loss of Licence Insurance Crime Insurance Directors and Officers Liability Insurance Environmental Practices Insurance Accident Investigation Services Human Resources Consultancy Health & Safety Consultancy Wealth Management
www.hospitalityreviewni.com
Australia Penfolds, Deakin Estate, Wakefield, Lindeman’s New Zealand Matua, Saint Clair France Chapoutier, Moreau, Hugel Et Fils, Mommessin, Chateau de la Ligne Chile Torres, Cono Sur Italy MASI, GIV, Ornellaia South Africa Graham Beck California Beringer, Jack Rabbit Champagne & Sparkling Mumm, Perrier Jouet, Pannier, Segura Viudas
twitter.com: @Hosp_ReviewNI
Argentina Finca del Alta Port Churchill’s
YEARBOOK HRNI • 89
drinksdirectory Beers, Ales, Lagers & Stout Abbot Ale Adnams Range Affligem Baltika Bass Bavaria Beck’s Beamish Draught Beamish Stout Beer Lao Bira Moretti Blue Moon Brahma Budvar Bavaria Budweiser Carling Carlsberg Export Carlsberg Special Brew Celia Gluten Free Cobra Coors Light Coopers Corona Celt Experience Crabbie’s Alcoholic Ginger Beer Crabbie’s Strawberry & Lime Crabbie’s Raspberry Day of the Dead Daura Damm Desperados Desperados Deuchars Doom Bar Einstok Estrella Damm Estrella Galicia Beer Farmageddon Finn Irish Craft Lager Foster’s Larger Fran Brewery Franciscan Franziskaner Fulcrum Fullers Greens Greene King IPA Grolsch Harviestoun Heineken Heineken Hens Tooth Hilden Brewery Range Hoegaarden Holsten Pils Kingfisher Kronenbrourg Krusovice Lech
UWM JMC UWM ANZ TNI PR TNI UWM HKN DNC HKN MC TNI DNC PR TNI MC PR PR ANZ MC MC ANZ TNI ANZ UWM UWM UWM ANZ DNC DNC HKN UWM MC DKY DNC DKY ANZ JMC HKN ANZ MC TNI DNC ANZ DKY UWM MC ANZ HKN UWM UWM DNC TNI PR JMC HKN UWM ANZ
Leffe LeFebvre Lowenbrau Jeremiah Weed Masquerido McGraths Murphy’s Stout Newcastle Brown Ale Newcastle O’Hara’s Old Crafty Hen Oliver and Greg’s Piledriver Ale Pabst Blue Ribbon Rogue Ruddles County San Miguel San Migeul Fresca Schneider Weiss Sharps Smithwick’s Pale Ale Sol Stapen Staropramen Stella Artois Stiegl Tennent’s Lager Tiger Draught Tiger Beer Trooper Ale Tuborg Tsingtao Tyskie Warsteiner Worthingtons Yardbird Zwyiec
TNI DKY TNI ANZ BTL DKY HKN HKN ANZ ANZ UWM TNI ANZ ANZ DKY UWM PR PR DKY ANZ D HKN TNI TNI TNI DKY TNI UWM HKN ANZ PR UWM ANZ D ANZ UWM UWM
Brandies, Cognacs & Armagnacs Courvoisier JMC Delamain UWM De Lange Napoleon E&J Gallo Californian Brandy Hine Cognac Hennessy Jules Clarion Napoleon Pierre Ferrand Soberano Brandy
PR JMC DNC DB UWM LMI DNC
Champagnes & Sparkling Wines Alfred Gratien JMC Armand de Brignac DNC Ayala UWM Bartolomiol Prosecco DNC Besserat & Bellefon DKY Blue Nun ANZ Bollinger UWM Bottega Prosecco DNC Botter Prosecco DNC
Bruno Paillard Ca’bolani Codorniu Cava Chapel Down De Castellane De Nauroy Di Maria Prosecco Dom Perignon Georges Cartier Champagne Graham Beck Gran Bach Cava Heidseick Monopole Krug Josef Chromy La Folie Begude Lanson Black Label Laurent Perrier Laurent Perrier Louis Dornier Louis Rozier Marques de la Concordia Marques de Monistrol Martini Asti Martini Prosecco Martini Rose Mercier McGuigan Black Label Sparkling Moet et Chandon Moet and Chandon Mumm Mumm Cordon Rouge Palmer & Co Pannier Perrier Jouet Piper Heidsieck Pol Roger Champagne Pommery Champagne Pommery Pop Portaceli Riondo Prosecco Sant Orsola Prosecco Segura Viudas Tsarine Lanson Valdobbiadene Prosecco Veuve Clicquot Veuve Clicquot Veuve Delaroy Valdobbiadene Prosecco Yellowglen Pink Zonin Cider & Perries Angry Orchard Alska Armagh Cider Blackthorn Brothers Cider Bulmers Original Chaumet Chaumet
DKY ANZ DNC DKY DKY DKY BTL DB DNC DKY DNC DNC DB DKY ANZ JMC ANZ DNC ANZ UWM UWM BBF BBF BBF DKY UWM DB ANZ WFB DKY DKY WFB WFB JMC DNC DNC DNC ANZ UWM DNC WFB UMW DKY DB ANZ DKY DKY DNC ANZ
ANZ JMC JMC JMC PR HKN UWM ANZ
Abbreviations...
ANZ: Anzac BTL: Botl CTP: Counterpoint D: Diageo DB: Dillon Bass
90 • HRNI YEARBOOK
DNC: Drinks Inc DKY: Drinksology HKN: Heineken MC: Molson Coors TNI: Tennent’s NI
PR: Philip Russell JMC: J E McCabes WFB: Woodford Bourne Wines UWM: United Wine Merchants
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
drinksdirectory Diamond White Frosty Jacks Cider Hornsby’s Jacques Fruit Cider Lambrini Lazy Jack’s Jacques Fruit Cider Kepplers Kopparberg Mac Ivors Cider Magners Berry Magners Draught Magners Light Magners Original Cider Magners Pear Manzana Loca Merrydown Olde English Rekorderlig Cider Rekorderlig Cider Savanna Savanna Dry Somersby Cider Stella Cidre Strongbow Draught Strongbow Tempted Toby’s Westons Woodpecker
JMC PR JMC UWM UWM UWM HKN ANZ ANZ DNC TNI D TNI TNI TNI ANZ ANZ JMC BTL ANZ UWM ANZ PR ANZ D HKN DKY DKY ANZ HKN
Draught Affligem Beamish Blue Moon Budweiser Caledonia Smooth Carling Carling Carlsberg Carlsberg Chieftain IPA Clonmel 1650 Coors Coors Grolsch Guinness Guinness Guinness Mid Strength Harp Harp Harp Ice Cold Heineken Heverlee Magners Magners Menabrea Murphy’s O’Hara’s Rebel Red
UWM UWM MC D TNI MC ANZ D ANZ MC TNI MC ANZ MC D ANZ D D ANZ D UWM TNI ANZ D TNI UWM ANZ MC
Smithwick’s Smithwick’s Smithwick’s Pale Ale Strongbow Strongbow Tennent’s Tennent’s Symonds Tiger Warsteiner
D ANZ D D ANZ TNI ANZ UWN UWM D
Energy Drinks Boost Energy Boost Energy BPM Energy Dynamite Energy Edge Emerge Energise Energy Little Big Shot Monster Relentless BPM Energy Powerade
ANZ DNC CCH BTL CCH ANZ CTP ANZ CCH CCH CCH CCH
Gins Beefeater Bombay Sapphire Boodle Gin Caorunn Gin Chase Citadelle Coldstream Edgerton Pink Gin Edinburgh Gin Edinburgh Raspberry Infused Gin Cork Dry Gin Mare Glendalough Gordon’s Infused Gin Ish Monkey 47 Gin London’s No. 1 Oxley Gin Plymouth Gin Tanqueray Tanqueray No. Ten Whitley Neill
DB BBF BOTL UWM ANZ ANZ UWM DNC DNC DNC DB ANZ ANZ D DNC ANZ DNC DNC BBF DB D D UWM
Liqueurs, Shooters & Specialities 901 Tequila 1800 Agave Aftershock Agwa Coca Liqueur Angels Peach Schnapps Appleton Rum Archers Peach Schnapps Baileys Baileys Chocolat Luxe
JMC DKY JMC DNC PR DNC D D D
Bols Liqueurs Bulleit Cactus Jack’s Campari Captain Spilt Carolans Irish Cream Chambord Chase Fruit Liqueurs Cointreau Cubed Liquor De Kuyper Di Antonio Amaretto Di Anonio Sambucca Don Cruzado Tequila Drambuie Drioli Sambuca Edgerton Pink Gin Edinburgh Gin Edinburgh Raspberry Infused Gin Galliano Glayva Goldschlager Fireball Josef Mieres Kräuter Stein Herbal Schnapps Hapsburg Range Irish Meadow Irish Mist Irish Pastures Jagermeister Jose Cuervo KA Tequila Kahlua Leguas Lejay Luxardo Amaretto Luxardo Sambuca Marie Brizard Liqueurs Messer Schmitt Mekhong Thai Liquer Mickey Finn Liquor Midori Octavia Sambuca Olmeca Tequila O’Neill’s Irish Cream Orchards Schnapps Ouzo 12 Patron Tequila Silver Patron Tequila Reposado Patron Tequila Anejo Patron Tquila XO Café Pernod Pimms Piranha Schnapps Ramazzotti Ricard Sambuca del Lago Sambuca Di Cassini Sambuca Romana Shuda Sours
JMC D PR JMC DNC JMC BBF ANZ JMC DNC DB ANZ ANZ UWM JMC JMC DNC DNC DNC JMC JMC D BTL BTL DNC BTL UWM JMC ANZ JMC BTL ANZ DB ANZ BTL JMC JMC UWM PR UWM DNC JMC UWM DB UWM UWM JMC BBF BBF BBF BBF DB D DNC DB DB BTL UWM D ANZ
Abbreviations...
ANZ: Anzac BTL: Botl CTP: Counterpoint D: Diageo DB: Dillon Bass
www.hospitalityreviewni.com
DNC: Drinks Inc DKY: Drinksology HKN: Heineken MC: Molson Coors TNI: Tennent’s NI
twitter.com: @Hosp_ReviewNI
PR: Philip Russell JMC: J E McCabes WFB: Woodford Bourne Wines UWM: United Wine Merchants
YEARBOOK HRNI • 91
drinksdirectory Sheridans Sheepdip Malt Whisky Side Kick Range Sourz Southern Comfort Southern Comfort Black Cherry Tuaca Van Meers Advocaat Verdrenne Range Volare Liqueurs
ANZ DNC UWM JMC BBF BBF BBF ANZ BTL ANZ
Packed Beers & Ciders Carlsberg Crabbie’s Alcoholic Ginger Beer Guinness Guinness Extra Stout Harp Mac Ivors Cider Masquerido Meantime Brewery Range Satzenbrau Smithwick’s Tsingtao Tyskie
D UWM D D D DNC BTL DNC D D UWM UWM
Miscellaneous Finest Call Cocktail Mixes Ginger Grouse Ginger Joe Ginger Ginger Wine
JMC JMC JMC UWM
Ports, Sherries & Madeira Churchill’s Churchill’s Reserve Port Cockburns Port Croft Croft Original Sherry Dows Duke of Clarence Madeira Fonseca Gonzalez Byass Sherries Harveys Henriques Henriques Madeira Quinta do Noval Port Taylors Tio Pepe Sherry Warres
WFB DNC PR UWM DNC JMC JMC UWM DNC JMC UWM UWM DNC UWM DNC JMC
Premium Fermented Alcohol Volkova
UWM
RTDS & Pre Mix Mixed Cans Authentic Cocktail Bacardi Breezer Orange Bacardi Breezer Watermelon Breezer Spritzer Mixed Berry Bacardi & Cola Premix Cans Southern Comfort Premix Cans Bacardi & Cola Premix Cans
ANZ BBF BBF BBF BBF BBF BBF
Bacardi Cuba Libre Bacardi Mojito Captain Morgan Mixed Caribbean Twist Hooch Hooper’s Jack Daniel’s Premix cans Mmwah Test Tubes My Cocktails Parrot Bay Pouches Parrot Bay Quickies Red Square Red Square Shuda Shots Smak Smirnoff Ice Smirnoff Sorbet Tubez Southern Comfort Premix cans West Coast Cooler West Coast Cooler & Vodka WKD
BBF BBF D UWM DNC DNC BBF ANZ ANZ D ANZ ANZ UWM ANZ ANZ ANZ D ANZ ANZ BBF DB DB PR
Rums Appleton Rum Bacardi 8 Year Old Rum Bacardi Gold Rum Bacardi Oakheart Bacardi Razz Bacardi Superior Rum Brugal Especial Captain Morgan Coco Cariba Glens White Rum Grosling Black Seal Ron de Jeremy Rum Havana Club Lamb’s Spiced Rum Kraken Black Spiced Rum Malibu Mount Gay Barbados Sangsom Thai Rum Planatation Ron Zacapa Thompson’s Demerara Rum VAT 19 Virgin Gorda 19 Spiced Westrock Spiced Rum
DNC BBF BBF BBF BBF BBF JMC D PR PR JMC DNC DB UWM DKY DB JMC UWM ANZ D UWM BTL ANZ BTL GDK
Soft Drinks/Waters/Mixers 7up 7Up Free Aqua Panna Ballygowan Britvic Juics Britvic 55 C&C Cherry Coke
CTP CTP UWM CTP CTP CTP CTP CCH
Cidona Club Mixers Club Soft Drinks Coca-Cola , Diet Coke Coca- Cola, Life Deep River Rock Dr Pepper Highland Spring Fanta Exotic Fanta Lemon Fanta Orange Fentimans Fever-Tree Finches Frobishers Fruice Apple Fruice Cranberry Fruice Juicy Kids Fruice Orange Fruit Shot Funkin J20 Lilt Kia Ora Dilutes Mi Wadi Monin Syrups Monin Syrups & Purees Monin Purees Oasis Nestea Pepsi San Pellegrino Schweppes Sprite Sprite Zero Strathmore Tanora Thomas Henry Mixers Tipperary Natural Mineral Water Vinni Voss Water
CTP CTP CTP CCH CCH CCH CCH UWM CCH CCH CCH DKY DNC JMC DNC CCH CCH CCH CCH CCH DNC CTP CCH CCH CTP DNC DKY DKY CCH CCH CTP UWM CCH CCH CCH JMC CCH DKY TNI UWM DNC
Vermouths & Fortified Wines Buckfast Tonic Wine El Dorado Emilio Lustau Sherry Henriques & Henriques Madeira Martini Bianco Martini Extra Dry Martini Rosato Martini Rosso Mundies Noilly Prat Dry Rodriguez La-Cave Sherry
JMC UWM DKY DKY BBF BBF BBF BBF UWM BBF DKY
Vodkas Absolut 42 Below Feijoa 42 Below Kiwi 42 Below Manuka Honey
DB BBF BBF BBF
Abbreviations...
ANZ: BTL: CTP: D: DB:
Anzac Botl Counterpoint Diageo Dillon Bass
92 • HRNI YEARBOOK
DNC: DKY: HKN: MC: TNI:
Drinks Inc Drinksology Heineken Molson Coors Tennent’s NI
PR: Philip Russell JMC: J E McCabes WFB: Woodford Bourne Wines UWM: United Wine Merchants
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
drinksdirectory 42 Below Passionfruit 42 Below Pure Vodka Belvedere Boru Chase Ciroc Crystal Head Eristoff Black Eristoff Finlandia Classic Finlandia Cranberry Finlandia Grapefruit Finlandia Lime Finlandia Mango Glens Vodka Green Apple Smirnoff Grey Goose La Poire Grey Goose Le Citron Grey Goose L’Orange Grey Goose Original Huzzar Ketel One Ketel One Citroen Kulov Lime Smirnoff New Amsterdam Nordoff Red Square Rolov Russian Standard Siobieski Premium Smirnoff Black Smirnoff Blue Smirnoff Gold Smirnoff Red Skyy Stolichnaya Svenzka Vladivar V-Kat Wodka Wyborowa Whiskies & Bourbons Aberlour AcCnoc Balblair Ballantine’s Bells Bucana Canadian Club Chivas Regal Coleraine Connemara Cream of the Barley Fireball Four Roses Bourbon Gentleman Jack Glenfarclas Malt Glendalough Greenore Single Grain
BBF BBF DB JMC ANZ D ANZ BBF BBF BBF BBF BBF BBF BBF PR D BBF BBF BBF BBF DB D D UWM D JMC DB UWM PR DNC BTL D D D D JMC JMC PR JMC PR DB
DB UWM UWM DB D BTL JMC DB DB JMC DB BTL DNC BBF DNC ANZ JMC
Hennessy Hine Cognac High Commissioner Highland Park House of Campbell Isle of Jura Jack Daniel’s Jack Daniel’s Single Barrell Jack Daniel’s Tennessee Honey Jameson Jim Beam Black Jim Beam Devils Cut Jim Beam Honey Jim Beam Red Stag Jim Beam White Label Jim Beam Signature Craft Johnnie Walker Red Label Johnnie Walker Black Label Johnnie Walker Blue Label Kilbeggan Laphroaig MacArthur’s Midleton Old Pulteney Paddy Powers Redbreast Pig’s Nose Scotch Sheepdig Malt Speyburn Talisker Teachers The Black Grouse The Claymore The Famous Grouse TINCUP American Whiskey Tyrconnell Single Malt Whyte & Mackay Woodford Reserve Bourbon
DB DNC PR JMC DB JMC BBF BBF BBF DB JMC JMC JMC JMC JMC JMC D D D JMC JMC UWM DB UWM DB DB DB DNC DNC UWM D JMC JMC JMC JMC DKY JMC JMC BBF
Wines (Alcohol Free) Eisberg
UWM
Wines (Multi-country) Stowells
PR
Wines (Argentina) Argento Bodegas Septima Breathing Space Composed Dona Paula El Supremo Etchart Graffigna Nicholas Catena Trivento Tribu Tarquino Vinos de la Posada
JMC DNC JMC ANZ UWM ANZ DB DB JMC DNC DKY DKY
Wines (Australia) Angus the Bull Banrock Station Battle of Bosworth Berro Estates Best’s Great Western Beyond the River Big Island Chateau Tanunda Chocolate Box Coldridge Estate Deakin Estate D’Arenburg Fat Tree Gourmet Grandstand Hardy’s Hardy’s Mill Cellars Hardy’s The Riddle Houghton Howard Park Jack Rabbit Jacob’s Creek Josef Chromy Kondor Kilikanoon Leconfield Las Condes Lindeman’s Lindeman’s Madfish Marchand & Burch McGuigan Black Label McGuigan (The Semillion Blanc) McGuigan (Cellar Select) McWilliams Nepenthe Outback Chase Oxford Landing Peter Lehmann, Barossa Penfolds Red Rock Richard Hamilton Estate Rivero & Koala Treet Rocland Estate Rosemount Estate Rugger Hill Smith & Wolf Tempus Two Tortoiseshell Bay The Little Penguin The Old Press The Spee’ wah Tintara Vistamar Sepia Wakefield Estate Wara Ware Wolf Blass Wyndham Estate Yerring Station
DNC JMC DKY DNC DKY ANZ DNC DKY DNC UWM WFB DKY DNC DNC DKY JMC DNC DNC DNC DKY CTP DB DKY ANZ DKY DNC ANZ WFB CTP DKY DKY UWM UWM UWM JMC UWM DNC PR JMC WFB DNC DNC BTL DNC DNC DNC CTP UWM UWM DNC DKY DKY DNC ANZ WFB ANZ UWM DB JMC
Abbreviations...
ANZ: Anzac BTL: Botl CTP: Counterpoint D: Diageo DB: Dillon Bass
www.hospitalityreviewni.com
DNC: Drinks Inc DKY: Drinksology HKN: Heineken MC: Molson Coors TNI: Tennent’s NI
twitter.com: @Hosp_ReviewNI
PR: Philip Russell JMC: J E McCabes WFB: Woodford Bourne Wines UWM: United Wine Merchants
YEARBOOK HRNI • 93
drinksdirectory Wines (Britain) Chocolate Drop Three Mills
ANZ ANZ
Wines (Chile) Almaviva Altitudes Alto Bajo Concha y Toro Cono Sur Cono Sur Garage Wine Indomita Costa Vera Indomita Duette Indomita Polero Indomita Gran Reserva Isla Negra Lagar de Bezana Las Montanas Los Romeros Maycas del Limari Palo Alto Pais de Poetas Santa Helena Santa Rita Santiano The Landing Terra Andina Tocornal Tolva Torres Valdivieso Vina Caliterra Vina Carmen Vina Errazuriz Vina La Rosa Vina Maipo Vina Montes Vina San Pedro Vistamar Simplicity
DNC ANZ DKY DB WFB CTP DKY UWM UWM UWM UWM DNC DKY BTL DNC DNC DNC ANZ PR UWM DNC ANZ DNC CTP DNC WFB DKY JMC DNC JMC JMC DNC JMC JMC ANZ
Wines (France) Amelie Agnes Dewe Barton & Guestier Bavarder Bouchard Aine & Fils Bougrier Loire Wines Chanson Calvet Cave de Fleurie Cave de Turckheim Cellier Des Samson Chapoutier Claude Michot Constantin Chevalier Ch St Didier Parnac Denogent Domaine Dupont Domaine Fouassier
DNC DKY ANZ DNC DKY JMC DNC DNC DKY JMC JMC WFB DKY ANZ JMC DKY DKY DKY
Domaine Rijckaert Domaine Roux Domaine Trouillet Georges Lignier Jean Defaix Jean Durup Chablis Chanson Chateau de Cleray Chateau de La Ligne Chateau des Sarrins Chateau Monestier Chateau St Didier Parnac Chateau St Martin Claude Michot Cordier Domaine de Fabregues Domaine Fouassier Domaine Lafage Domaine Les Verriers Eric Louis Fat Bastard Gassier Gassman Guigal Guy Saget Hugel Et Fils Henry Pelle I’Hospitalet Jacques Guindon Jean Biecher Jean Durop Chablis Jean Jean Joseph Drouhin Josmeyer JP Chenet La Chablisienne Langlois Château La Roche La Picountine Latour Giraud La Serre Le Pierres Domaine Thomas Les Hospices Les Roitelles Loire Louis Bernard Louis Jadot Marcel Lapierre Martin Zahn Mas Neuf Mas Lourel Mestrezat Chateau Mommessin Monsieur et Madame Moreau Morin Pere et Fils Moueix Ogier Paul Jaboulet Rigal Ropiteau
DKY DKY DKY DKY DKY JMC UWM DNC WFB DKY DKY JMC UWM DKY JMC DNC DKY DKY DNC DKY PR DNC DKY UWM JMC WFB DKY DKY DKY DKY JMC DNC DNC DNC DNC JMC UMW DNC DKY DKY DKY DKY DKY DNC JMC JMC DKY DNC DNC UWM JMC WFB DNC WFB DNC DNC DNC DKY DNC UWM
Rothschild William Chase St Cosme
DB ANZ DKY
Wines (Germany) B by Black Tower Black Tower Joseph Brader Three Princes Liebfraumilch Weightwatchers Leibfraumilch
PR PR DNC JMC PR DNC
Wines (Italy) Alois Lageder Antinori Badia di Morrona Bella Vie Bigi Bolla Botter Campi Morgassi Campomaggio Castellani Castellare Conto Vecchio Corte Vigna Flavorelli Fondo Antico Fratelli GIV Gruppo Italiano Vini I Fiori Jvbilvm Marotti Campi Masi Monteguelfo Morgassi Nicolis Operetto Ornellaia Paolo Conterno Parlare Piccini Riff Rufina Sartori Settesolli Solandi Solstice Suavia Teresa Rizzi Terre Forti Versare Vietti Villa Belvedere Villa dei Fiori Villa Lanata Villa Lucia Villa Mura Villa Sant’ Anna
DKY JMC DNC UWM DNC DNC DNC DKY DKY DKY DKY DKY DNC DNC DKY DKY WFB JMC DKY DKY DKY WFB UWM DKY DKY DKY WFB DKY UWM DNC DKY DKY UWM JMC DNC DNC DKY CTP DKY BTL DKY DKY DKY JMC DKY UWM DKY
Abbreviations...
ANZ: BTL: CTP: D: DB:
Anzac Botl Counterpoint Diageo Dillon Bass
94 • HRNI YEARBOOK
DNC: Drinks Inc DKY: Drinksology HKN: Heineken MC: Molson Coors TNI: Tennent’s NI
PR: Philip Russell JMC: J E McCabes WFB: Woodford Bourne Wines UWM: United Wine Merchants
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
drinksdirectory Wines (Mulled Wine) Belgars
ANZ
Wines (New Zealand) 2 Luc Brancott Estate Branken Hill Curio Bay Esk Valley Malborough Honu Invivo Jackson Estate Left Field Matua Nobilo Oyster Bay Prophet’s Rock Ranga Ranga Shorn Shorn Soho Wine Spy Valley Stoneleigh The Crossings The Loop Te Awa Tokomaru Villa Maria Estate
DNC DB UWM UWM JMC ANZ DNC DNC DKY WFB JMC PR DKY DNC ANZ BTL DKY DKY DB UWM DNC DKY DKY JMC
Wines (Mexico) L.A. Cetto
DNC
Wines (Portugal) Conde Villar Mateua Rose Quinto Do Vallado Reserva Vallado
DKY PR DKY DKY
Wines (South Africa) Boschendal Cape 1652 Cape Peak Cawston Crossing De Tarfford Douglas Green Drostdy Hof Graham Beck Hillview Journeys End Klein Constantia Kleine Rust Klein Zalze Kloovenburg Kudu Plains Lomond Estate
JMC DNC UWM ANZ DKY JMC UWM WFB /DKY DNC DKY UWM DKY DNC DKY DKY DNC
Makulu Mud House Namaqua Nederburg Nyala Sodbuster Stellenrust Still Bay Springfield Estate Tall Horse Wagon Tree Wiapara Hills
ANZ JMC JMC UWM DKY ANZ DKY DNC DKY JMC DNC JMC
Wines (Spain) Acustic Cellars Angel Santamaria A Coroa Beronia Bobal de Sanjuan Bodegas Bilbainas Bodegas Naia Campo Viejo Campaneo Sabrosa Casa de la Ermita Castillo Clavijo Castilo Viento Clearly Organic Codorniu Cuatro Rayas Damana 5 Dona Victorina Editor El Muro Espelt Old Vines Faustino Freixenet Cava Gran Vandema Gruppo De Faustino La Vicalanda Legaris Leiras Londono Marques Del Atrio Marques de Caceres Marques De La Concordia Marques di Morrona Marques de Riscal Parallel Pleyadas Raimat Rey de Copas Rio Lento Senorio De Labarta Solerana Tomas Cusine Torres
DKY ANZ DKY DNC DKY DNC DNC DB ANZ DKY DKY DKY ANZ DNC DKY DKY DNC ANZ DKY DKY BTL JMC UMW JMC DNC DNC DNC DKY PR UWM UWM DNC WFB ANZ JMC DNC ANZ BTL JMC DKY DKY WFB
Torres Vina Pomal Rioja
CTP DNC
Wines (USA) A to Z Apothic Barefoot Beringer Bonterra Calera Charles Smith Clay Station Dry Creek Echo Falls Far Coast Fetzer Frocks & Thrills Gnarly Head Jack Rabbit Loredona Morgan Oliver and Greg’s Paul Masson Ravenswood Rex Hill Sonoma-Cutrer Sutter Home The Bulletin Turner Road Whispering Hills Willowood
DKY JMC JMC WFB DNC DKY DKY DKY DKY PR DNC DNC DNC DKY WFB DKY DKY TNI PR JMC DKY DNC DB DKY PR DNC DNC
Wines (Rest of the World) Apothic Barefoot Dark Horse Gallo Family Vineyards JMC Kissing Tree R. Monday Woodbridge JMC Road Trip Three Mills Turning Leaf Stowells Crabbie’s Green Ginger Wine UWM
SNACKS: O’Donnell’s Crisps Doritos Nobbu Nuts Smiths Walkers Keogh’s Crisps
JMC JMC JMC DNC DNC DNC JMC PR
ANZ CTP CTP CTP CTP BTL
Abbreviations...
ANZ: Anzac BTL: Botl CTP: Counterpoint D: Diageo DB: Dillon Bass
www.hospitalityreviewni.com
DNC: Drinks Inc DKY: Drinksology HKN: Heineken MC: Molson Coors TNI: Tennent’s NI
twitter.com: @Hosp_ReviewNI
PR: Philip Russell JMC: J E McCabes WFB: Woodford Bourne Wines UWM: United Wine Merchants
YEARBOOK HRNI • 95
tradeorganisations
The Food Standards Agency Northern Ireland 10 A-C Clarendon Road Belfast BT1 3BG Tel: 028 9041 7700 Email: infofsani@foodstandards.gsi.gov.uk Food Standards Agency Northern Ireland was launched on 3 April 2000 and is accountable both to Parliament and the Northern Ireland Assembly. Its commitment is to improve food safety and standards and protect the health of the population in Northern Ireland in relation to food. Website: www.food.gov.uk/northernireland
LISBURN Co. Antrim BT28 1LA T: 028 9266 5230 Northern Ireland counties Kilpatrick House 38-54 High Street Ballymena Co. Antrim. BT43 6DR T: 028 2563 3052
NIrCTO is part of HM Revenue & Customs (HMRC), established in July 2007 to help promote corporate inward investment and local business expansion in Northern Ireland. They aim to achieve this by working closely with companies and their financial advisors, local government and regional economic development bodies. Head of NI Corporate Tax Office: David Stewart
Excise & Customs Crownhill Court Tailyour Road Plymouth PL6 5BZ For enquiries relating to importing, exporting and Customs Relief and general excise matters, including the production and movement of alcohol and tobacco products, hydrocarbon oils, betting and gaming duties, and environmental taxes.
91 University Street Belfast BT7 1HP. Tel: 028 9032 7578 Email: enquiries@pubsofulster.org Web: www.pubsofulster.org Twitter: @pubsofulster Facebook: ‘Pubs of Ulster’ Chairman: Mark Stewart Chief Executive: Colin Neill Pubs of Ulster is the voice of the retail licensed trade in Northern Ireland, representing pubs, bars, café-bars, hotels and restaurants.
HM Revenue and Customs Website: www.hmrc.gov.uk HM Revenue & Customs (HMRC) is responsible for the business of the former Inland Revenue and HM Customs & Excise. This includes collecting the bulk of tax revenue, as well as paying Tax Credits and Child Benefits. Greater Belfast Office Beaufort House 31 Wellington Place BELFAST BT1 6BH T: 028 9053 2413 Lisburn Moira House 121 Hillsborough Road 96 • HRNI YEARBOOK
Excise and Customs Helpline: 0845 010 9000 (Open 8.00 am to 8.00 pm Monday to Friday) Email enquiries: intenquiries@hmrc.gsi. gov.uk (Please include your VAT registration number if applicable and the name and postal address of your business.) Postal enquiries: See address above. (Please include your VAT registration number if applicable and the name and postal address of your business.)
National Registration Unit Portcullis House 21 India Street Glasgow G2 4PZ Applications for Excise registration, licensing or approval and notifications of cessation or change of business, should go to Portcullis House. Claims for drawback of Excise duty or alcoholic ingredients relief should go to the National Drawback Centre, also at Portcullis House as above.
Northern Ireland Corporate Tax Office (NIrCTO) Northern Ireland Corporate Tax Office Custom House Custom House Square Belfast BT1 3ET Tel: 03000 599 000
Institute of Hospitality Trinity Court 34 West Street Sutton Surrey SM1 1SH Tel: 020 8661 4900 Email: info@instituteofhospitality.org The Institute of Hospitality (formerly HCIMA) is the internationally recognised professional body for managers and potential managers in the hospitality industry. For over 70 years, the Institute has been dedicated to promoting innovation, education, skills, and the highest professional management standards in the international hospitality, leisure and tourism industries. Institute members are individuals rather than companies. Website: www.instituteofhospitality.org Northern Ireland Website: www.instituteofhospitalityni.co.uk Northern Ireland Branch Chairman: Michael Cafolla E: nibranch@hotmail.co.uk
Northern Ireland Federation of Clubs c/o Bob McGlone 1 Sultan Square Belfast BT12 4SU Tel: 028 9045 9864 The Northern Ireland Federation of Clubs (NIFC) exists to cater for the needs of private member non profit-making clubs in Northern Ireland, acting as a lobbying body in all matters related to legislation and regulations pertaining to clubs. Website: www.nifederationofclubs.com Chairman: John Davidson Honorary Secretary: Bob McGlone
twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
tradeorganisations
Northern Ireland Hotels Federation The McCune Building, 1 Shore Road, Belfast BT15 3PG Tel: 028 9077 6635 The Northern Ireland Hotels Federation is a not-for-profit limited company, part of a history of hotel industry representation going back to 1922. Representing the hospitality sector in Northern Ireland, its main roles are identifying and reviewing issues affecting the industry and lobbying governments and the Northern Ireland Assembly on the economic and employment opportunities of tourism. Membership is open to all NITB Registered Hotels and Guesthouses as well as suppliers to the wider industry. Web: www.nihf.co.uk President: Mandy Patrick MBE Chief Executive: Janice Gault E: janice@nihf.co.uk Twitter: twitter.com@nihf
Northern Ireland Tourist Board St Anne’s Court 59 North Street Belfast BT1 1NB Tel: 028 9023 1221 Web: www.nitb.com www.discovernothernireland.com Twitter: @nitouristboard @discoverni Facebook: /discovernorthernireland Interim Chief Executive: David Thomson Chief Operating Officer: Kathryn Thomson NITB’s mission is to build the value of tourism to the local economy with a vision to confidently and passionately champion the development and promotion of the Northern Ireland experience. NITB is responsible for the development of tourism and the marketing of Northern Ireland as a tourist destination to domestic tourists, from within Northern Ireland, and to visitors from the Republic of Ireland. It is a non-departmental public body of the Department of Enterprise, Trade and Investment and works closely with other tourism bodies to help develop the Northern Ireland visitor economy and to market Northern Ireland to incoming visitors. www.hospitalityreviewni.com
People 1st Sector Skills Council for the hospitality, passenger transport, travel and tourism industries and the standards setting body for retail. Hospitality House 11-59 High Road, London, N2 8AB Tel: 0203 074 1222 Email: info@people1st.co.uk Web: www.people1st.co.uk Director of NI: Roisin McKee NI Office: 028 9089 0313 Mobile: 07976 748678 Email: roisin.mckee@people1st.co.uk NI Office: Premier Business Centre 20 Adelaide Street, Belfast, BT2 8GB People 1st (www.people1st.co.uk) is the sector skills council for hospitality, passenger transport, travel and tourism and the standards setting body for retail. Its role is to raise the productivity and professionalism of the tourism and visitor economy sector by helping employers tackle skills and recruitment needs. People 1st works with employers to set industry standards, ensure that quality development pathways are articulated and in place, and supports employers to maximise their training investment.
Food NI Limited Belfast Mills 71-75 Percy Street Belfast BT13 2HW Tel: 028 90 249 449 Email: info@nigoodfood.com Web: www.nigoodfood.com Facebook FoodNI Twitter @Food_NI Taste of Ulster (ToU) is a distinguished benchmark that promotes organisations which supply quality local food and service across all sectors of the Northern Ireland hospitality market. ToU inspects and accredits all of its members and only then can successful establishments enjoy the benefits of becoming a Taste of Ulster Member. Website: www.nigoodfood.com Chairman: John Best Chief Executive Food NI: Michele Shirlow
The Portman Group The Portman Group 20 Conduit Street London W1S 2XW Tel: 020 7290 1460 Email: info@portmangroup.org.uk The Portman Group is supported by the UK’s leading drinks producers and is concerned solely with the social responsibility issues surrounding alcohol. Its role is to encourage and challenge drinks producers to promote their products responsibly, mainly through operating the Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks; to show leadership on best practice in the area of alcohol social responsibility through the actions of member companies; and to speak on behalf of members on these issues to inform public opinion and policy. Website: www.portmangroup.org.uk Chief Executive: David Poley Code Advisory Service: T: 020 7290 1460 E: advice@portmangroup.org.uk
twitter.com: @Hosp_ReviewNI
Tourism Ireland Limited Beresford House, 2 Beresford Road, Coleraine BT52 1GE T: 028 7035 9200 E-Mail: corporate.coleraine@tourismireland.com Web: www.tourismireland.com Chief Executive: Niall Gibbons Chairman: Brian Ambrose OBE Tourism Ireland is the organisation responsible for promoting Northern Ireland and the island of Ireland overseas as a leading holiday destination. Tourism Ireland’s international website is www.discoverireland.com, which is rolling out in ten different language versions for 30+ markets around the world. YEARBOOK HRNI • 97
tradeorganisations
Local Council offices in Northern Ireland Antrim Borough Council, Antrim Civic Centre, 50 Stiles Way, Antrim. BT41 2UB T: 028 9446 3113 W: www.antrim.gov.uk Ards Borough Council 2 Church Street Newtownards Co.Down BT23 4AP T: 028 9182 4000 W: www.ards-council.gov.uk Armagh City & District Council The Palace Demesne, Armagh, BT60 4EL. T: 028 3752 9600 W: www.armagh.gov.uk Ballymena Borough Council ‘Ardeevin’ 80 Galgorm Road Ballymena BT42 1AB T: 028 2566 0300 W: www.ballymena.gov.uk Ballymoney Borough Council, Riada House, 14 Charles Street, Ballymoney, BT53 6DZ. T: 028 2766 0200 W: www.ballymoney.gov.uk Banbridge District Council Civic Building Downshire Road Banbridge Co. Down BT32 3JY T: 028 4066 0600 W: www.banbridge.com
Castlereagh Borough Council 1 Bradford Court, Upper Galwally, Castlereagh. BT8 6RB T: 028 9049 4500 W: www.castlereagh.gov.uk
Larne Borough Council Smiley Buildings Victoria Road Larne Co. Antrim BT40 1RU T: 028 2827 2313 W: www.larne.gov.uk
Coleraine Borough Council, Cloonavin, 66 Portstewart Road, Coleraine, BT52 1EY. T: 028 7034 7034 W: www.colerainebc.gov.uk
Limavady Borough Council 7, Connell Street Limavady BT49 0HA T: 028 7772 2226 W: www.limavady.gov.uk
Cookstown District Council Burn Road, Cookstown, County Tyrone, BT80 8DT T: 028 867 62205 W: www.cookstown.gov.uk Craigavon Borough Council Civic Centre PO Box 66 Lakeview Road Craigavon Co. Armagh BT64 1AL T: 028 38312400 W: www.craigavon.gov.uk Derry City Council, 98 Strand Road, Derry, BT48 7NN T: 028 7136 5151 W: www.derrycity.gov.uk Down District Council 24 Strangford Road, Downpatrick, BT30 6SR T: 028 4461 0801 W: www.downdc.gov.uk
Belfast City Council City Hall Belfast BT1 5GS T: 028 9032 0202 W: www.belfastcity.gov.uk
Dungannon and South Tyrone Borough Council Council Offices, Circular Road, Dungannon BT71 6DT T: 028 8772 0300 W: www.dungannon.gov.uk
Carrickfergus Borough Council Carrickfergus Museum & Civic Centre 11 Antrim Street Carrickfergus BT38 7DG T: 028 9335 8000 W: www.carrickfergus.org
Fermanagh District Council Townhall, Enniskillen, Co. Fermanagh, BT74 7BA T: 028 6632 5050 W: www.fermanagh.gov.uk
98 • HRNI YEARBOOK
Lisburn City Council Lagan Valley Island Island Civic Centre The Island Lisburn Co. Antrim BT27 4RL T: 028 9250 9250 W: www.lisburncity.gov.uk Magherafelt District Council 50 Ballyronan Road Magherafelt BT45 6EN T: 028 7939 7979 W: www.magherafelt.gov.uk Moyle District Council Sheskburn House, 7 Mary Street, Ballycastle, Co.Antrim, BT54 6QH T: 028 2076 2225 W: www.moyle-council.org Newry & Mourne District Council District Council Offices Monaghan Row Newry BT35 8DJ T: 028 3031 3031 W: www.newryandmourne.gov.uk Newtownabbey Borough Council Mossley Mill, Newtownabbey, BT36 5QA. T: 028 9034 0000 W: www.newtownabbey.gov.uk North Down Borough Council Town Hall The Castle Bangor BT20 4BT T: 028 9127 0371 W: www.northdown.gov.uk Omagh District Council The Grange, Mountjoy Road, Omagh, Co. Tyrone BT79 7BL T: 028 8224 5321 W: www.omagh.gov.uk twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com
tradeorganisations Strabane District Council 47 Derry Road, Strabane, BT82 8DY T: 028 7138 22 W: www.strabanedc.org.uk
Northern Ireland Court Service Antrim Court Office The Courthouse 30 Castle Way Antrim BT41 4AQ Phone: 028 9446 2661 Fax: 028 9446 3301 DX No: 3452 NR E-mail: antrimcourtoffice@courtsni.gov.uk Armagh Court Office The Courthouse The Mall ARMAGH BT61 9DJ Phone: 028 3752 2816 Fax: 028 3752 8194 DX No: 2791 NR E-mail: armaghcourthouse@courtsni.gov.uk Ballymena Court Office The Courthouse Albert Place Ballymena BT43 6DY Phone: 028 2564 9416 Fax: 028 2565 5371 DX No: 3202 NR E-Mail: ballymenacourthouse@courtsni.gov.uk Bangor Court Office The Courthouse 6 Quay Street Bangor BT20 5EA Phone: 028 9147 2626 Fax: 028 9127 2667 DX No: 2507 NR E-Mail: bangorcourthouse@courtsni.gov.uk Laganside Courts Oxford Street Belfast BT1 3LL Phone: 02890 328594 Fax: 028 9031 0227 DX: 461 NR Email: csmlaganside@courtsni.gov.uk Belfast County Court Old Townhall Building 80 Victoria Street Belfast BT1 3GL Phone: 028 9072 8211 Fax: 028 9072 4555 DX No: 435 NR www.hospitalityreviewni.com
Coleraine Court Office The Courthouse 46A Mountsandel Road Coleraine BT52 1NY Phone: 028 7034 3437 Fax: 028 7032 0156 DX No: 3411 NR E-Mail: colerainecourthouse@courtsni.gov.uk
Lisburn Court Office The Courthouse Railway Street Lisburn BT28 1XR Phone: 028 9267 5336 Fax: 028 9260 4107 DX No: 3383 NR E-Mail: lisburncourthouse@courtsni.gov.uk
Craigavon Court Office The Courthouse Central Way Craigavon BT64 1AP Phone: 028 3834 1324 Fax: 028 3834 1243 DX No: 3762 NR E-Mail: craigavoncourthouse@courtsni.gov.uk
Londonderry Court Office The Courthouse Bishop Street Londonderry BT48 6PQ Phone: 028 7136 3448 Fax: 028 7137 2059 DX No: 3151 NR E-Mail: londonderrycourthouse@courtsni.gov.uk
Downpatrick Court Office The Courthouse English Street Downpatrick BT30 6AB Phone: 028 4461 4621 Fax: 028 4461 3969 DX No: 2971 NR E-mail: downpatrickcourthouse@courtsni.gov.uk
Magherafelt Court Office The Courthouse Hospital Road Magherafelt BT45 5DG Phone: 028 7963 2121 Fax: 028 7963 4063 DX No: 3151 NR E-Mail: magherafeltcourthouse@courtsni.gov.uk
Dungannon Court Office The Courthouse 46 Killyman Road Dungannon BT71 6DE Phone: 028 8772 2992 Fax: 028 8772 8169 DX No: 3052 NR E-Mail: dungannoncourthouse@courtsni.gov.uk
Newry Court Office The Courthouse 23 New Street Newry BT35 6AD Phone: 028 3025 2040 Fax: 028 3026 9830 DX No: 2068 NR E-Mail: newrycourthouse@courtsni.gov.uk
Enniskillen Court Office The Courthouse East Bridge Street Enniskillen BT74 7BW Phone: 028 6632 2356 Fax: 028 6632 3636 DX No: 3553 NR E-Mail: enniskillencourthouse@courtsni.gov.uk
Newtownards Court Office The Courthouse Regent Street Newtownards BT23 4LP Phone: 028 9181 4343 Fax: 028 9181 8024 DX No: 2602 NR E-Mail: newtownardscourthouse@courtsni.gov.uk
Larne Court Office The Courthouse Victoria Road Larne BT40 1RN Phone: 028 2827 2927 Fax: 028 2827 6414 DX No: 3452 NR E-Mail: larnecourthouse@courtsni.gov.uk
Omagh Court Office The Courthouse High Street Omagh BT78 1DU Phone: 028 8224 2056 Fax: 028 8225 1198 DX No: 3602 NR E-Mail: omaghcourthouse@courtsni.gov.uk
Limavady Court Office The Courthouse Main Street Limavady BT49 0EY Phone: 028 7772 2688 Fax: 028 7776 8794 DX No: 3151 NR E-Mail: limavadycourthouse@courtsni.gov.uk
Strabane Court Office The Courthouse Derry Road Strabane BT82 8DT Phone: 028 7138 2544 Fax: 028 7138 3209 DX No: 3602 NR E-Mail: strabanecourthouse@courtsni.gov.uk
twitter.com: @Hosp_ReviewNI
YEARBOOK HRNI • 99
FEATURES List 2015
review NI
future Issues: February 2015 • World of wines • Going green • Meat and poultry
Copy Deadlines: Editorial: 30th January 2015 Advertising: 30th January 2015
March 2015 • Beer • Online booking
Editorial: 21st February 2015 Advertising: 20th February 2015
April 2015 • Hotel management • Pubs Week preview
Editorial: 13th March 2015 Advertising: 20th March 2015
May 2015 • Cider • Janus Awards • Insurance focus • Beer garden fit-out June 2015 • Summer food (including seafood) and drink • BBQ food and equipment • Soft drinks and smoothies July/August 2015 • Champagne and sparkling wines • Festival, concert and event sponsorship
Editorial: 17th April 2015 Advertising: 24th April 2015
Editorial: 16th May 2015 Advertising: 23rd May 2015
Editorial: 15th June 2015 Advertising: 22nd June 2015
September 2015 • Hospitality Exchange 2015 • Great Taste Awards review • Choosing and serving coffee and tea
Editorial: 14th August 2015 Advertising: 21st August 2015
October 2015 • Hot toddies and winter drinks • Marketing advice
Editorial: 11th September 2015 Advertising: 18th September 2015
November/December 2015 • Christmas drinks, food, décor and entertainment • Hospitality Review NI Wallplanner 2015
Editorial: 16th October 2015 Advertising: 23rd October 2015
“Disclaimer: Please note these dates are subject to change, clients will be given prior notice closer to the issue date.”
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Classifieds A n easy r e f e r e n ce t o t h e B E S T f o r y o u r b u s i n e s s
N. Ireland Contacts Richard McCluskey - Customer Development Manager 07971508682
DRINKS DISTRIBUTORS & WHOLESALERS
Customer Development Executives Aaron Skinner Tel: 07971508732 Ryan Brown Tel: 07971508739
DRAUGHT BEER AND CIDER: Guinness, Guinness Mid Strength, Budweiser, Carlsberg, Harp, Smithwick’s, Smithwick’s Pale Ale, Warsteiner, Strongbow, Magners
VODKA Grey Goose Original • Grey Goose La Poire Grey Goose L’Orange • Grey Goose Le Citron Finlandia Classic • Finlandia Lime Finlandia Cranberry • Finlandia Grapefruit Finlandia Mango Eristoff • Eristoff Black Vodka • Eristoff Gold GIN Bombay Sapphire Gin WHISKEY Jack Daniel’s • Jack Daniel’s Single Barrel Gentleman Jack • Tennessee Honey
PACKED BEERS: Carlsberg, Guinness, Guinness Extra Stout, Harp, Satzenbrau, Smithwick’s
VERMOUTH Martini Extra Dry • Martini Rosso • Martini Bianco • Martini Rosato Noilly Prat Dry BOURBON Woodford Reserve Bourbon SPECIALITY • Southern Comfort • Southern Comfort Lime • Tuaca • Chambord • Southern Comfort Black Cherry • St Germain Elderflower
RTD BACARDI Breezer Orange, Watermelon, Spritzer Mixed Berry AVAILABLE FROM ALL GOOD WHOLESALERS
www.bacardi-martini.co.uk www.bacardi.com 01962 762100
net i dl ex a N Deor e: f su Is
february 2015
AUDIO VISUAL
Editorial: 30th january Advertising: 30th january
DON’T MISS OUT! www.hospitalityreviewni.com
twitter.com/Hosp_ReviewNI
Country Director : Diageo Northern Ireland: Jorge Lopes TYPE OF BUSINESS: Drinks manufacturer and distributor
CUSTOMER SERVICES: 08456014649
RUM BACARDI Superior Rum • BACARDI Gold Rum BACARDI 8 Year Old Rum • Bacardi Razz • Bacardi Oakheart
SPARKLING Martini Asti • Martini Prosecco • Martini Rose
58 BOUCHER ROAD BELFAST BT12 6HR
VODKA: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Smirnoff Gold, Ciroc, Kettle One, Ketel One Citroen WHISKIES: Bells, Johnnie Walker Red Label, Johnnie Walker Black Label, Johnnie Walker Blue Label, Talisker GIN: Gordon’s, Tanqueray, Tanqueray No.Ten CREAM LIQUER: Bailey’s, Bailey’s Chocolate Luxe RUM: Captain Morgan, Ron Zacapa OTHER SPIRITS: Archers Peach Shnapps, Pimm’s No1, Sambuca Romano, Goldschlager, Bulleit RTD’s & Pre Mix Cans: Smirnoff Ice, Smirnoff PreMix Cans, Captain Morgan Pre-Mix Cans, Smirnoff Pouches, Parrot Bay Pouches
YEARBOOK HRNI • 101
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e in t l d ex a N Deor e: f su Is
FEBRUARY
2015
Editorial: 30TH JANUARY Advertising: 30TH JANUARY
DON’T MISS OUT! 2014
102 • HRNI YEARBOOK
twitter.com/Hosp_ReviewNI
www.hospitalityreviewni.com
classifiedsection
AMUSEMENT & LEISURE
028 9595 2100
COFFEE SUPPLIERS
Wine And So Much More
www.hospitalityreviewni.com
twitter.com/Hosp_ReviewNI
YEARBOOK HRNI • 103
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CATERING EQUIPMENT
CATERING EQUIPMENT MANUFACTURERS
INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS
INDUSTRY ORGANISATIONS
Northern Ireland Hotels Federation The McCune Building, 1 Shore Road, Belfast BT15 3PG. Tel: 028 9077 6635 • Fax: 028 9077 1899 email: office@nihf.co.uk web: www.nihf.co.uk Chief Executive: Janice Gault President: Mandy Patrick MBE
IT SOLUTIONS
ENERGY SUPPLIERS
104 • HRNI YEARBOOK
twitter.com/Hosp_ReviewNI
www.hospitalityreviewni.com
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INDUSTRY ORGANISATIONS
LOCAL PRODUCE SUPPLIERS
91 University Street Belfast BT7 1HP. Tel: 028 9032 7578 Email: enquiries@pubsofulster.org Web: www.pubsofulster.org Twitter: @pubsofulster Facebook: ‘Pubs of Ulster’ Chairman: Mark Stewart Chief Executive: Colin Neill
Supplier of seafood to Ulster’s Leading Restaurants
Famous for Smoked Salmon ‘Market Kitchen’s Northern Ireland Local Food Hero’
Always working with local producers
Michael Cafolla 07801 476 200
Northern Ireland Tourist Board St Anne’s Court, 59 North Street, Belfast BT1 1NB Tel: +44 (0)28 9023 1221 Fax: +44 (0)28 9024 0960 Textphone: +44 (0)28 9044 1522
6 Kendal Street, Belfast, BT13 2JR Tel: 028 9032 5534 Fax: 028 9024 1707
Down Business Park, Downpatrick, BT30 9UP Tel: NI 028 4481 1500 ROI 01 80 30 555 Email: sales@crossgar.ie Web: www.crossgar.ie/www.pallasfoods.eu Twitter: @johncrossgar
e in t l x ad Ne Deor e: f su Is february
INSURANCE 2015
Editorial: 30th january Advertising: 30th january
SEAFOOD
web: www.nitb.com web: www.discovernorthernireland.com
Blackstaff Road, Kennedy Way, Belfast. BT11 9DT. E: info@keenanseafood.com
Tel: 028 9061 8088
www.hospitalityreviewni.com
twitter.com/Hosp_ReviewNI
W: www.keenanseafood.com
YEARBOOK HRNI • 105
thelastword
The Last
word…
name : Alyson Magee • JOB TITLE : Editor • Company : Hospitality Review NI (Greer Publications) HOW LONG HAVE YOU BEEN IN THIS ROLE? One year last month. DESCRIBE A TYPICAL DAY? Writing, editing, proofing and interviewing. There is also quite a lot of eating and imbibing involved too, which is not a problem. WHAT WAS YOUR FIRST JOB? Checkout at Wellworths.
Entertainment
FAVOURITE TV SHOW: Friday Night Lights FAVOURITE FILM: Into the Wild ALBUM CURRENTLY LISTENING TO: Taylor Swift 1989 FAVOURITE BAND: Richmond Fontaine LAST BOOK READ: A Death in the Family by Karl Ove Knausgård FAVOURITE celebrity: Si Robertson
SOCIAL
FAVOURITE FOOD: Steak FAVOURITE RESTAURANT: Locanda Locatelli LAST HOTEL YOU STAYED AT: The Merchant LAST BAR/NIGHTCLUB YOU VISITED: Rita’s in Belfast FAVOURITE PLACE IN THE WORLD: California INDOOR CONCERT OR FESTIVAL? Small, indoor LAST HOLIDAY: Austin-New Orleans road trip
Favourite Quote: Don’t criticise what you don’t understand, son. You never walked in that man’s shoes,”
by Elvis Presley 106 • HRNI YEARBOOK
DRINKS
FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Coke BEER OR CIDER? Beer WHITE OR RED WINE? Red COCKTAILS OR BUBBLY? Both WHISKEY OR BRANDY? Bourbon GIN OR VODKA? Gin
ONE ITEM YOU COULDN’T LIVE WITHOUT? My epi-pen… WHICH FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Sean Penn, Russell Brand, Willy Vlautin and Angelina Jolie WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Jared Leto… although he’s got better hair. FAVOURITE QUOTE? “Don’t criticise what you don’t understand, son. You never walked in that man’s shoes.” Elvis Presley twitter.com: @Hosp_ReviewNI
www.hospitalityreviewni.com