Hotel & Catering Review - October 2015

OCTOBER 2015

Taste the

ATLANTIC ON NEW SEAFOOD TRAIL

ALL THE

GLITTER ON A NIGHT OF GOLD

Stylish

Restaurateur Reaps Service Reward

#TRENDING TRENDING

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A CHOICE OF LPG OR NATURAL GAS AND THAT’S JUST FOR STARTERS Now, thanks to Flogas, Ireland’s only supplier of both LPG and Natural Gas, you can enjoy the benefits of cooking with gas wherever you work. Gas is clean, easy-to-control, instant and versatile. Add in our expert technical advice, dedicated after-sales service and all Ireland distribution network, and you’ll see that Flogas has all the right ingredients.

So it’s no wonder that Flogas is the choice of so many chefs, including Neven Maguire of MacNean House & Restaurant in Blacklion, Co. Cavan.

Remember, there’s much more to Flogas than cooking. It can also provide you with instant, economical central heating, hot water, gas fires, and even gas tumble driers... wherever you are.

FLOGAS ENERGY SOLUTIONS DROGHEDA 041 983 1041 CORK 021 450 6688 www.flogas.ie BELFAST 028 9073 2611 www.flogasni.com

facebook.com/flogasireland

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@FlogasIreland

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OCTOBER 2015

TASTE THE ATLANTIC

Go to issuu.com/ ashvillemedia for the online edition

OCTOBER 2015

ON NEW SEAFOOD TRAIL

ALL THE GLITTER ON A NIGHT OF GOLD

Stylish

Restaurateur Reaps Service Reward

# TRENDING

KEELINGSGOLDMEDAL | STYLE | FOOD

Cover photography: Dan Mullane of The Mustard Seed

by Paul Sherwood

CONTENTS IN THIS ISSUE

31

Feature

Musgrave Chefs Treat Foodservice Clients at Cleaver East.

35 Business Matters David Collins on delivering new, and retaining existing, customers.

COVER STORY

42

Focus on Food

Making seafood central to the Wild Atlantic Way experience.

Slow Food Fast Service The Cofit Company’s slow cooked organic meats can be the meltingly tender heart of your menu.

45

#INGREDIENT

T

he Good Herdsmen co-founder John Purcell and Dermot Gannon, chef at The Old Convent have combined their talents to create The Confit Company. Based in Tipperary, the company specialises in slow cooked organic beef and lamb for the food service sector. The finest organics meat prepared and cooked confit style to ensure a rich flavour and tender result.

#Ingredient:

FEATHERBLADE BEEF CONFIT This beautifully marbled cut from the shoulder is slow cooked in a combination of Second Nature rapeseed oil, garlic and herbs until meltingly tender.

GOLD MEDAL

SUCCESS Iconic Ashford Castle Claims Supreme Award for 2015 For more winners turn to page 17 for on the night coverage

TIP: Serve with horseradish mash, wilted

We believe that winning this prestigious award will have a significant impact on our domestic market and this is of particular importance as we enter the low season, which is mainly Irish visitors. It is also a fantastic boost for the entire team at Ashford and for our owners.”

Slow cooked organic meats produce rich flavour and tender results.

greens and a red wine jus for a perfectly sophisticated plate.

BEEF TOP BLADE TIPS Braised for twelve hours in a confit mix of herbs and spices these individual 280–300g portions of top quality beef are full of flavour and deliciously tender.

TIP: Perfect with fondant potatoes and braised

baby vegetables including swede, carrot and beetroot.

LAMB CHUCK TENDER Slow cooked for eight hours assuring tenderness and maximum flavour every time, this boneless chuck is ready to serve. Perfect in hot pots, sandwiches or as a main course.

TIP: Flake the cooked meat into rich gravy, add sautéed mirpoix vegetables and top with finely sliced potatoes, bake in individual casserole dishes.

LAMB SHANK ‘48’ Let The Confit Company do the hard work on this menu favourite – the shanks are marinated for twenty-four hours in a blend of garlic, rosemary, thyme and rapeseed oil, they’re then slow cook for twenty-four hours until the meat is falling from the bone.

For further information, contact www.goodherdsmen.com

TIP: Serve with a rich tomato and seasonal

mushroom sauce on bed of polenta; dress with a sprinkling of gremolata.

Tel: +353 52 7445500

OCTOBER 2015 | HOTEL

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CATERING REVIEW

45

#StyleTrends: Re-design mixes business with pleasure at the Double Tree by Hilton.

Niall Rochford, General Manager, Ashford Castle

REGULARS

05

NEWS

14

ON THE

MOVE

39

48

THE DOOR

LINE

KEY TO SUPPLY OCTOBER 2015 | HOTEL

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52

A Quick Chat With

Alan McArdle Head Chef at The Pullman Restaurant, Glenlo Abbey Hotel

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Editorial & Production Manager: Mary Connaughton Art Director: Alan McArthur Stock Photography: Thinkstock.com Infographics: www.flaticon.com Production: Nicole Ennis Sales Director: Paul Clemenson Managing Director: Gerry Tynan Published by:

Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

Tel: (01) 432 2200 ISSN: 0332-4400

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2015. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review.

The promoter/advertiser is responsible for honouring the prize.

Editor’s

VIEW F

ollowing a strong summer season, Irish hoteliers are optimistic about their business outlook, with the vast majority of hotels and guesthouses (89%) reporting increased business levels so far this year. That’s according to the latest Hotel Barometer from the Irish Hotels Federation.

However, while there is a major upturn in tourism nationally, the growth in occupancy levels continues to lag in areas outside the traditional tourism hotspots. Many premises are operating from a low revenue base following the downturn, so the high cost of servicing overhanging debt is a serious challenge. This is reflected in the findings of the IHF Hotel Barometer, which reveals that 34% of hoteliers remain concerned about the viability of their business.

Another ongoing concern is the shortage of hotel rooms available to accommodate the growing number of tourist and business trips to Ireland, particularly in the capital. Occupancy levels in Dublin city hotels (edging up to 80%) are outperforming that of the rest of the country. It is estimated that approximately 2,900 rooms across 34 hotels in Ireland have confirmed planning permission and commenced construction, with a further 3,600 speculative rooms envisaged across 65 hotels (new builds and extensions).

Despite this, sites in Dublin remain scarce and this is exacerbated by the fact that available sites are regarded as more profitable if invested in and developed for office stock. It is encouraging to see that Dalata is planning to spend between 40m and 60m on developing three major hotels in the capital that could have up to 1,000 rooms between them.

The company would like to be in a position to start development over the next 18 months but that hinges on a number of factors, including site availability and the planning process. So, while Irish hotels should continue to grow in profitability as a result of improving tourism numbers, rising ARR levels due to the shortage of available accommodation, particularly in Dublin, could begin to offset the positive impact that tourism is having on the Irish economy.

Email: maev.martin@ ashvillemediagroup.com Telephone: 01 432 2271

Maev Martin www.hotelandcateringreview.ie @HC_Review

@

info@hotelandcateringreview.ie

www.facebook.com/hotelandcateringreview

OCTOBER 2015 | HOTEL

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Editor: Maev Martin

To sign up to our online newsletter please go to www.hotelandcateringreview.ie

CATERING REVIEW

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Win an exclusive Lyons Team Talk for your team.

Pick up a promotional Lyons Original 600 1 Cup Catering Tea Bags pack to find your unique code. Then, simply go to www.ufs.com/lyonsteamtalk to enter.

There are three Lyons Team Talks to giveaway as well as plenty of other prizes!

Terms & Conditions Open to Republic of Ireland bona fide caterers and their employees aged 18+. Enter by going to www.ufs.com/lyonsteamtalk entering your unique code from packs of Lyons One Cup 600s and telling us why you want Lyons to put the talk into your team to win one of three talks with Donncha O’Callaghan or one of 100 runner up prizes which are 35 x rugby balls, 35 x Lyons Tea branded sports jerseys and 30 x €50 One4all Gift Cards. Retain packs as proof. Entry opens 09:00am (GMT) on 01/10/2015 and closes 11:59pm (GMT) on 15/01/2016. Visit www.ufs.com/lyonsteamtalk for full terms and conditions.

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29/09/2015 10:03 10:08 30/10/2015

GATHER & GATHER IS PROUD TO BE SPONSORING IRELAND’S FOUR STAR HOTEL AWARD We absolutely understand that whatever the time of day, the need for food creates the chance to connect. It’s not simply about providing lunch; it’s about making the most of an opportunity to bring people together to make them happier, healthier, more productive and to encourage them to collaborate.

For more information contact alan.russell@gatherandgather.com M: 00353 87 9295903 T: 353 1 883 91 90 W

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www.gatherandgather.com @gatherandgather /gatherandgather

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CATERERS GATHER UP

IRISH CONTRACTS

NEWS

Twelve months on from launching its Ireland operation, Gather & Gather has secured 12m worth of business across 12 contracts, with a further 8m to be mobilised in what continues to be a growing market place for the company. The business now provides in excess of 4,500 hot meals, over 3,000 speciality coffees, and over 450 sandwiches each day.

Irish customers include Sky, Primark, LinkedIn, Survey Monkey, Ding and Nitro. Gather & Gather will be announcing further contracts and start-ups in the next few months.

NEW WEBSITE

FOR SMART TRAVELLERS Aer Lingus launched a new website aerlingus. com on September 30th to improve the online booking experience for its smart travellers. Key new features of new. aerlingus.com, the beta preview site, include a new explore tool, which allows users to explore destinations and options to tailor-make their next trip according to their budget, how far they wish to fly, and the nature of their trip. The Farefinder feature lets users see a full 30 days of prices in one go and there is also a Pricelock feature where you can freeze any quoted short haul fare for 24 hours for 5 per flight and reserve a transatlantic fare with just a deposit. A new Aer Lingus mobile app is due to be released soon that will have many of the key benefits of the new website.

POWERSCOURT IS AA HOTEL OF THE YEAR

Powerscourt Hotel Resort and Spa has been named as this year’s AA Hotel of the Year.

The team at Powerscourt have been praised by the AA’s Inspectorate for consistently applying superb standards throughout the impressive Co Wicklow facility. AA Winners are selected in recognition of excellence in service and hospitality, as well as a clear demonstration of continuous improvement in the preceding 12 to 18 months.

(l-r): Mary O’Toole, Musgrave MarketPlace Own Brand Trading Manager, Lara Newton, Irish Quality Food & Drink Awards Group Events Manager, and Gwen Wolfe, Musgrave MarketPlace Assistant Brand Manager.

MUSGRAVE SCOOPS AWARD FOR OWN-BRAND PRODUCE

Musgrave Marketplace received the best ‘Added Ingredients-Savoury Product’ award for its Musgrave Excellence Curry Sauce and was highly commended for its Musgrave Excellence Salted Caramel Muffins within the ‘Sweet Treats Category’ in the first Irish Café Quality Food & Drink Awards, which took place at the Mansion House in Dublin on September 16th.The Irish Café Quality Food and Drink Awards were created to celebrate excellence in food and drink product development within the Irish multiple and independent café sector.

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David Webster, General Manager of Powerscourt Hotel Resort & Spa, with Conor Faughnan, AA Director of Consumer Affairs.

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KERRY HOTEL HAS

BEST CARVERY The Heights Hotel in Killarney, Co Kerry, has been crowned Ireland’s best hotel carvery venue in the sixth annual Great Carvery of the Year competition.

The other winners in the Hotel of the Year category are Whitford House Hotel, Wexford, (Leinster), The Castlecourt Hotel, Mayo, (Connacht), and Harvey’s Point, Donegal (Ulster).

The hotel will receive PR and marketing support to the value of 4,500. The winners’ prize also includes a speciallycommissioned wall plaque.

THERMAL SPA VILLAGE A FIRST FOR IRELAND 6

HOTEL

CORK CHEF NOW F&B CRUISE DIRECTOR Derek McKnight has been appointed Food and Beverage Director on Royal Caribbean’s Allure of the Seas. He has worked as Executive Chef on board the ship since 2008. A native of Ballinlough in Cork, Derek trained in Rockwell Catering College and Cork Institute of Technology before travelling to Stuttgart to continue his culinary training. He first joined the cruise line industry in 1989 where he spent seven years as Executive Sous Chef on board the QE2. In 1996 Derek moved to the Cayman Islands and opened Cayman’s first five star hotel, The Westin Casarina Resort, as Executive Chef. Following five years on dry land, during which time he opened his own restaurant in Schull and served as Executive Chef at The Maritime Hotel in Bantry, he returned to the seas and took up the position as Executive Chef on the world’s largest cruise ship, Allure of the Seas.

Galgorm Resort & Spa launched its new 14.8m (Stg£11m) Thermal Spa Village on September 29th, along with an extra 45 luxury bedrooms and three suites at the Co Antrim property. The 7,000 square metre Thermal Spa Village is the first of its kind in Ireland and the UK. Among the unique aspects of the new spa area is a full leisure pool complete with polished pebble floor which gently massages pressure points in guests’ feet; Ireland’s first ‘Snow Paradise’, a -15C room completely covered in snow and ice designed to cool the body between sessions in the sauna; sauna and steam rooms to purify the skin; and a scented Sanarium with gentle heat and reduced humidity to help transport the body into a state of total relaxation. The journey continues outdoors along a stilted boardwalk leading to the River House on the water’s edge, offering spa-goers yoga and Pilates classes, and a unique Celtic Sauna Meditation Ritual. Guests are also able to enjoy the Beltane Fire Pit and the use of private Dutch tubs heated by their own log fires, all set on the banks of the River Maine.

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Anne Heraty, CEO of CPL Resources and Margot Slattery, Country President of Sodexo Ireland and Northern Ireland

MARGOT NAMED SENIOR LEADER OF THE YEAR Margot Slattery, Country President of Sodexo Ireland and Northern Ireland, was named Senior Leader of the Year at the inaugural LGBT Workplace Equality Index Awards in Dublin on September 22nd. Margot was presented with her award by Anne Heraty, CEO of CPL Resources.

The Awards were organised by GLEN (the Gay and Lesbian Equality Network) to recognise those companies and individuals for their efforts in making Irish workplaces fully inclusive of LGBT people. The event was attended by executive leaders, senior partners, EMEA & Ireland HR Directors and LGBT Employee Network Leads of some of Ireland’s largest companies.

NEW LOOK FOR BEST WESTERN

SHANNON STUDENT IS WORLD CHAMPION Alina Sile, a year four student at Shannon College of Hotel Management, is now a world champion in restaurant service following her victory in the World Skills Competition in Brazil. A group of 14 young professionals travelled to Sao Paulo to represent Ireland across a range of skill disciplines and Ireland brought home two gold medals, eight medallions of excellence, and achieved an 11th place ranking out of 70 countries.

Alina Sile was chosen to represent Ireland after winning gold in restaurant service at the Ireland Skills competition earlier this year.

Best Western unveiled a new master brand name and unique logos for each hotel brand on September 30th. Best Western International will be renamed Best Western Hotels & Resorts and will use a new logo to identify the master company for its six distinct brands: Best Western, Best Western Plus, Best Western Plus Executive Residency, Best Western Premier, Vîbsm, and BW Premier Collection. Best Western is also clarifying the differences between each hotel type by introducing new logos for Best Western, Best Western Plus and Best Western Premier. And the rebranding emphasises the brands initials - BW - in the new logo, which will be used across all communications channels. Best Western is also building a new digital platform, including bestwestern.com, with the new website set to be unveiled in early spring 2016. The hotel group recently launched its new mobile booking experience, including a mobile website and mobile apps for smart phones and tablets. Adoption of the brand’s new logos is expected to be official in mid-November following approval by Best Western hotel owners in North America.

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THIS 13TH CENTURY CASTLE IS LOCATED 45 MINUTES FROM GALWAY CITY. ONCE THE ESTATE OF LORD ARDILAUN AND THE GUINNESS FAMILY. Ashford Castle is very proud to be voted Best Five Star hotel & Supreme winner in the Keeling’s Farm Fresh Gold Medal Awards. Guests can enjoy an array of dining options, activities from golf to Falconry or Spa treatments all on the Ashford Estate.

Winter packages available from 265.00 per person sharing, subject to avaialbility.

Cong, County Mayo, Ireland Telephone: + 353 (0)94 9546003 www.ashfordcastle.com

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YOUR STRATEGIC PARTNER FOR INTEGRATED FACILITIES MANAGEMENT When you outsource your services to Sodexo, you’ll join over one million people whose lives we enhance every day.

We are one of the world’s leading integrated facilities management outsourcing companies.

We work in partnership with corporate and public sector clients to design and deliver support and front line services that improve the performance, efficiency and value of organisations.

You’ll find a passion throughout our business.

We know great food and superb service depends on one vital ingredient ... our people.

Call us now on 01 2833654 or visit us online at www.sodexo.ie

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ARAMARK SERVES UP NEW F&B OFFERING AT CROKER

(l-r): Jason Ormston, Deputy General Manager, Stephanie Hayes, Director of Sales & Marketing, Stuart Heeney, Executive Head Chef, Melanie Woods, Assistant Restaurant Manager, and David Hennessy, General Manager.

FAHRENHEIT GRILL GETS

SECOND AA ROSETTE

60,000 Ed Sheeran fans descended on Croke Park last month where they were served Aramark’s new full service food and beverage offering.The new service includes the Eighteen84 outlet, a quick service restaurant offering a mix of hot food, snacks and beverages, the Leather & Ash café, located on the public level, serving up sandwiches, snacks, hot and cold beverages, as well as The Crossbar, a full bar offering both alcoholic and nonalcoholic drinks.

The Fahrenheit Grill at Clontarf Castle has been awarded a second AA Rosette.

Leading the team to new culinary heights is Head Chef Stuart Heeney, who last July secured the restaurant’s first AA Rosette after just 12 months in the role. One year later and the team at Fahrenheit are continuing to climb the AA Rosette award scale thanks to a renewed focus, better consistency, and additional training from the AA Inspectorate. The AA Hotel Inspector commented that the team at the Fahrenheit Grill and Clontarf Castle exuded natural friendliness which was underpinned by sound professional procedures and great menu knowledge. Fahrenheit Grill specialises in dry aged beef and fresh fish landed at nearby Howth harbour.

RECEIVE FIVE TIMES MORE CLICKS WITH HOTEL MANAGER

Over 120,000 hoteliers use trivago Hotel Manager to build a unique profile. That’s according to trivago, who recently announced the global re-launch of its free trivago Hotel Manager platform. “We were impressed when we found out that registered, topranked hotels receive 35% of their bookings through trivago,” says Johannes Thomas, Managing Director and Head of Hotel Relations at trivago. “trivago receives the hotels’ content from Online Travel Agents who want to advertise hotels on the world’s leading hotel metasearch. However, profiles are not always up-to-date or complete. We see hoteliers as the most valuable source of our information for their hotels. They know best what they are good at and we want to present those insights to our users.” Data shows that hotels using trivago Hotel Manager are seeing an average increase of more than five times more clicks to their properties than hotels who leave their profile as is. trivago saw 59% growth during 2015 in users searching for their ideal hotel and the number of hoteliers managing their trivago profiles has more than doubled every year in the last seven years (119%) on average.

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NEW WAVE OF WILD ATLANTIC WAY LAUNCHED A new 3.5m phase of the Wild Atlantic Way was launched last month with further development for the touring route’s 188 designated Discovery Points. Photo-friendly marker points and interpretation panels explaining the significance of each point will be installed ahead of next year’s tourism season. The programme was launched at the commencement of installation for the photomarker and interpretative panel at Cnoc Fola (Bloody Foreland), Gweedore, Co Donegal. The photo points at all sites are designed to literally ‘frame’ the photographs taken by visitors at beauty spots and scenic views along the route. The weather-proof interpretation panels at each point will tell the relevant stories for each particular area.

Mark Henry, Tourism Ireland, actor Mick Langan, and Monica MacLaverty, Tourism Ireland, at the launch of Ireland’s Ancient East at the IFTM Top Resa travel show in Paris.

€1.8M FOR ‘IRELAND’S ANCIENT EAST’ 1.2m in funding, along with an additional 600k for the first stage of branded signage for all counties within the region, is being made available through Fáilte Ireland’s ‘New Ideas in Ancient Spaces’ capital grants scheme for an initial 12 projects within the Ireland’s Ancient East initiative. The capital funding announced in the first phase of the ‘New Ideas in Ancient Spaces’ capital grants scheme is being awarded to: Lullymore Heritage & Discovery Park Ltd - enhanced visitor experience, Co Kildare (29k); Titanic Connections, Cork (50k); Uisneach Interpretative Centre, Co Westmeath (65k); Tholsel Visitor Centre, Fethard, Co Tipperary (198k); Redevelopment of Powerscourt Visitor Interpretation Experience, Co Wicklow (80k); Athlone Castle – Enhancing the Visitor Experience, Co Westmeath (76k); Hook Lighthouse Guided Tour Experience, Co Wexford (80k); Journeys of Exploration, Anglo Irish Heritage at Blackrock Castle, Cork (160k); Dunleckney Maltings, Carlow (200k); Birr’s Anglo Irish & Early Christian Heritage, Co Offaly (84k); Boyne Valley: Waterway through Time, Trim, Co Meath (86k); Ancient Stones, Untold Stories – St Canice’s Cathedral & Round Tower Interpretation Project, Kilkenny (80k).

GOLD MEDAL AWARDS RAISE OVER 3,600 FOR CHARITY

Breda Miley (left), Managing Director, Noel Recruitment, presents a cheque for 1,862.13, which was raised at the Keelings Farm Fresh Gold Medal Awards, to Roisin Coulter of the Irish Hospice Foundation.

10

HOTEL

(l-r): Joe Kenny, Head of Operations, Ronald McDonald House, Breda Miley, Managing Director, Noel Recruitment, and Marion Carroll, CEO, Ronald McDonald House, with a cheque for 1,782.13, contributed by guests at the Keelings Farm Fresh Gold Medal Awards to Ronald McDonald House.

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Switch & Save Today with BWG Foodservice

Our exclusive Chef’s Kitchen range of chilled, ambient and non food will help you lower your overheads without compromising on quality.

Every product in the Chef’s Kitchen range is carefully selected by our specialist Buyers and then put to the test in our very own commercial kitchen.

This ensures that our commitment to a high quality own brand range of products is met.

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Commercial

PROFILE

RAISING THE QUALITY BAR IN

HOSPITALITY STANDARDS AS FÁILTE IRELAND’S RENEWAL DEADLINE FOR STATUTORY ACCOMMODATION PROVIDERS APPROACHES, THE ORGANISATION REVIEWS THE LATEST TOURISM GROWTH FIGURES FROM THE CSO, AND JOINS HOTEL & CATERING REVIEW IN ENCOURAGING HOSPITALITY PROFESSIONALS TO BE INSPIRED BY THE FOOD ON THE EDGE SYMPOSIUM, THE BRAINCHILD OF FÁILTE IRELAND FOOD CHAMPION, JP MCMAHON.

LATEST CSO FIGURES REVEAL STRONG TOURISM GROWTH

T

he Central Statistics Office recently published Tourism and Travel results for Q2 2015 give details on overseas visitors’ purpose of visit, revenue, nights and accommodation used.

The results reveal that there were 3.9 million overseas visitors to Ireland in the first six months of 2015 - an increase of 12% on the same period in 2014. The number of holiday visitors increased by 20%, with business up by nine per cent and those visiting friends and relatives up by three per cent. Total earnings from all visitors to Ireland in the six months of 2015 grew by 16% to 2.35bn. Total overseas nights increased by 10% to 26.5 million nights. Holiday nights were up by 21%, business nights grew by 11%, while visiting friends/relatives nights were down % by one per cent. There were 3.5 million staying visitors (at Total visitors +12 least one overnight), an increase of 12% on 2013, while sameday visits (379,000) grew by eight per cent. Staying visitors Staying visitors +12 (at least one overnight) by market show that British visitors were up by 10% and Mainland European visitors were up by Same day visits +8 13%, with American visitors up by 17% and visitors from other longhaul areas up by nine per cent.

Total overseas earnings +16 “As expected, all of our key markets are delivering extra visitors and revenue as benign currency exchange rates help Total overseas nights +10 boost the sector’s performance,” says Fáilte Ireland CEO Shaun Quinn. “We welcome these results but the industry Holiday visitors +20 must guard against complacency. We need tourism growth to be ‘ever-green’ and not cyclical. While we cannot influence Holiday nights +21 currency rates or the global economy, we must continue to focus on those factors within our control. For tourism Overseas nights in Hotels +18 businesses, that means that they must remain competitive Overseas nights in and continue to provide value for money to visitors in order to +28 GH/B&Bs sustain the fantastic tourism growth that we are experiencing.” % change Jan-Jun 2015 vs Jan-Jun 2014

In association with

HOTEL

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Commercial

PROFILE

RENEWAL DEADLINE FOR

STATUTORY ACCOMMODATION

FÁILTE IRELAND ENDORSES

FOOD ON THE EDGE

F

ood on the Edge, the two-day symposium which took place in Galway on October 19th and 20th, brought together chefs and food enthusiasts to listen, talk, debate and network over two days on ‘The Future of Food’ theme. Food on the Edge Founder JP McMahon is a Fáilte Ireland Food Champion, restaurateur, chef, and educator. In 2012-2013 Fáilte Ireland initiated a process to identify emerging players in the food tourism landscape.

JP McMahon was identified as one of these key players and he has since been supported on benchmarking trips to Canada and has represented Ireland on an international stage, speaking as Fáilte Ireland Food Champion at the esteemed Toronto Terroir event. JP was subsequently invited to join a “Cook it Raw” symposium in South Carolina in the US. Building on this experience, JP wanted to bring a similar type of event to Ireland and, in particular, to his home town of Galway.

“Consumer interest in food and drink is at an all-time high and food tourism is a growing market, both at home

and internationally, and one which Ireland is well placed to capitalise on,” says John Mulcahy, Head of Food Tourism in Fáilte Ireland. “The current levels of activity relating to food and the interest around local and traditional food practises and food culture shows that there is much to be proud of. We were delighted to support JP with this event, which will consolidate the place of Galway, the Wild Atlantic Way, and Ireland on the international food map, as well as showcasing our young chefs as rising stars and our food champions as world leaders in the promotion of local and sustainable food practices.”

Many of the speakers at the event are rising stars, including Mark Moriarty, a EuroToques/ Fáilte Ireland Young Chef of the Year in 2013 and recently crowned top young chef in the world after his win in Milan’s San Pellegrino Young Chef competition 2015. Other top international chefs including Tom Aikens from the UK and Albert Adria from Spain were all chosen for their innovation, passion and influence on today’s food culture. The symposium provided a great

opportunity to showcase the food culture of Galway, the Wild Atlantic Way and, indeed, Ireland to some of the most influential food actors in the world. The event hosted over 350 food-focused travellers over two days, many of whom were visiting Ireland for the first time.

“Fáilte Ireland Food Tourism also invited submissions from each Institute of Technology for a scholarship for one culinary student and accompanying culinary lecturer to attend this important event,” says John Mulcahy. “Successful applicants gained full access to the event over the two days giving them an opportunity to listen, talk and engage with key food influencers from around the world.”

FOOD ON THE

EDGE GALWAY , IREL AND

·

O

ctober 15th 2015 is the renewal deadline for the following statutory accommodation sectors to renew their Fáilte Ireland Quality Assurance for 2016: hotels; guest houses; holiday and youth hostels; holiday apartments and holiday cottages; caravan and camping parks; and holiday camps. To ensure your accommodation is renewed for 2016 approval, please complete the online renewal form by visiting www.failteireland. ie/qualityassurance. All eligible operators should have received an email with details of the renewal process, along with instructions and a password on how to log into the selfservice portal. Once in the portal you will be able to enter your details, update them, and pay using credit card or funds transfer. If you have any difficulties, you can contact SouthWestern at 1890 697000 or by emailing: tourismservices@ southwestern.ie.

Find out more about our quality assurance scheme by visiting www.failteireland.ie/ Supports

OCTOBER 2015

In association with

HOTEL

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ON THE MOVE

Move

On the

New Appointments, Promotions and Recruitment

PETER WILSON

JERRY MELLERICK

NEW POSITION GENERAL MANAGER

NEW POSITION COMMERCIAL FINANCIAL DIRECTOR

EMPLOYER MOUNT JULIET ESTATE

Mount Juliet Estate recently made a number of senior appointments to key executive roles within the business, including that of Peter Wilson to the role of General Manager of the Estate. An experienced General Manager, Peter has held the position at Whites of Wexford, the Spectra Hotel Group (which operates the Kilkenny River Court and Lyrath Estate Hotel) and Knockranny House.

“We are delighted to announce the appointment of such a strong and talented executive team at Mount Juliet Estate,” says Mount Juliet CEO Michael McElligott. “All bring a strong leadership and a clear aligned strategy to ensure that the ambition behind our investment in the estate is realised.”

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EMPLOYER MOUNT JULIET ESTATE

Jerry Mellerick has been appointed Commercial Financial Director of Mount Juliet Estate.

He is an experienced chartered accountant, ACA, with over 20 years of proven leadership and development skills.

He previously held the role of Financial Director of Itsa for seven years, along with other senior strategic/financial positions with Bord Gáis, British Gas and Musgraves.

CHRISTINE MURPHY NEW POSITION SALES AND MARKETING DIRECTOR EMPLOYER MOUNT JULIET ESTATE

Christine Murphy has been appointed as the Sales and Marketing Director of Mount Juliet Estate. A graduate of Shannon College of Hotel Management and the Marketing Institute of Ireland, she brings over 15 years’ experience to the role within the luxury hotel sector, including seven years at the Doyle Collection Group where she was Director of Sales and Marketing for their Dublin hotels.

Mount Juliet Estate regards these three appointments as key to realising the full potential of the recently announced 10m investment plan, which will roll out over the coming 12 to 18 months.

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29/10/2015 16:46

ON THE MOVE

ULTAN COOKE

PATRICK DEMPSEY

BRENDAN CURTIS

NEW POSITION HEAD CHEF

NEW POSITION NON-EXECUTIVE DIRECTOR

NEW POSITION CHIEF OPERATING OFFICER

EMPLOYER BALLYNAHINCH CASTLE

EMPLOYER STAYCITY

EMPLOYER WINDWARD MANAGEMENT

Aniar’s former Chef Ultan Cooke has begun his new role as Head Chef at Ballynahinch Castle Hotel, taking over from Xin Sun, who has worked at the hotel since 2007. “I would like to thank Xin for his outstanding contribution to Ballynahinch Castle and wish him every success,” says General Manager Patrick O’Flaherty. “The ethos that has always guided Ballynahinch will remain the same under its new chef – using the finest ingredients Connemara can offer and preparing them with a lot of love and imagination – but the delivery will differ in novel and interesting ways now that there is a new creative force in the kitchen.”

Patrick Dempsey, former Managing Director of Whitbread Hotels & Restaurants, is to become a Non-Executive Director of Staycity. During his 10 years with Whitbread, Patrick was credited with doubling the size of its Premier Inn brand to 60,000 rooms. His career in the hotel business began at Forte where he became Managing Director of the Posthouse chain, as well as the London Forte hotels division. In 2001 he was appointed CEO of Compass-owned Restaurant Associates UK & Ireland. In 2004 he joined Whitbread as Managing Director of Marriott in the UK, becoming Managing Director for Premier Inn in 2005. In 2009 he was appointed Managing Director of Whitbread Hotels and Restaurants, as well as joining the main board as Executive Director.

Windward Management recently announced the appointment of Brendan Curtis as its new Chief Operating Officer.

Brendan joins Windward from Vanquish Hotels, a company he founded and directed since 2008. He has previously held the positions of CEO and COO of Choice Hotels Ireland and regional management positions with Forte Hotels in the UK. “Recognised as one of the best performing hotel managers in Europe, and with past experience of managing a hospitality company with 23 properties and a combined turnover of 160m, Brendan’s arrival ensures that Windward remains well-resourced as we continue to develop in Ireland and abroad,” said CEO and Founder of Windward, Patrick Coyle.

OCTOBER 2015 | HOTEL

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CATERING REVIEW

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29/10/2015 16:46

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27/08/2015 30/10/2015 12:19 10:08

I

TV3’s Colette Fitzpatrick with Minister of State at the Department of Agriculture, Food and the Marine Tom Hayes.

Tracey Carney, Events Director, Ashville Media Group, with IHF President Stephen McNally.

Tracey Dineen and Michelle Maguire of Ireland’s Blue Book.

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t was a case of really going for gold with the Keelings Farm Fresh Gold Medal Awards this year as Ashville Media Group introduced five new catering categories and a new and improved judging panel, featuring Noirín Hegarty from Lonely Planet, John McKenna of the Bridgestone Guides, and hospitality industry guru Lucinda O’Sullivan. In addition, we were excited to report a 41% increase in the number of individual hospitality businesses entering the awards compared to 2014.

The Keelings Farm Fresh Gold Medal Awards are all about recognising and rewarding excellence in hospitality and catering operations across the island of Ireland. Hotel & Catering Review has always worked to make the Gold Medal Awards as inclusive and all encompassing as possible. That is why we introduced new catering categories to the 2015 event - Ireland’s Event Caterer 2015, Ireland’s Site Contract Caterer 2015, Ireland’s Healthcare Caterer 2015, Ireland’s Education Caterer 2015, Ireland’s Catering Team of the Year, and Ireland’s Supreme Caterer for 2015.

During its 27-year history, the Gold Medal Awards have been consistently recognised as the leading independent awards for the Irish hospitality industry. That is because the event organisers have always worked to reflect changes in the industry and to keep the event fresh by introducing new elements year-on-year. And 2015 was no exception.

For the first time in the award’s 27-year history the event was held in the Crowne Plaza Northwood Hotel in Santry in Dublin and the guest feedback received by the Ashville Events Team, and by Hotel & Catering Review’s Hilary O’Shaughnessy and yours truly, indicates that our new venue was extremely popular.

Courtesy of our headline sponsor, Keelings Farm Fresh, we also introduced a number of new and quirky features during the night, including the Keelings strawberry selfie Twitter campaign, which was launched at the awards.

We hope that you enjoyed the 2015 Gold Medal Awards night and, if you weren’t there, we would love to see you at next year’s event.

Maev Martin Editor

CATERING REVIEW | OCTOBER 2015

NUMBERS ON THE NIGHT

480 entries

150

properties visited

41%

increase on entries

480

people in the room

25

categories

Chris Harrisson of J&C Kenny presents the award to Kai Café and Restaurant’s David Murphy.

KAI CAFÉ AND RESTAURANT

OUR SPONSORS

IRELAND’S CASUAL DINING EXPERIENCE

l-r: TJ Mulcahy, Martin O’ Sullivan, Niall Rochford receive their Supreme Winner award from Martin O’Sullivan of Keelings Farm Fresh.

ASHFORD CASTLE IRELAND’S SUPREME WINNER Co Mayo’s Ashford Castle was the Supreme Winner in the Keelings Farm Fresh Gold Medal Awards. “I think Ashford’s longstanding reputation in the industry but, more particularly, the restoration that has taken place here over the last two years and the delivery of genuine and generous service to our guests were major factors in our award win,” says General Manager Niall Rochford.

“It is Ashford Castle’s first time to win the Supreme Award and it is also our first time to enter the Gold Medal Awards. We believe that winning this prestigious award will have a significant impact on our domestic market and this is of particular importance as we enter into the low season, which is mainly Irish visitors. It is also a fantastic boost for the entire team at Ashford and for our owners.” The Supreme Winner Award is the Irish hospitality industry’s highest accolade. The recipient of this award is chosen by the Keelings Farm Fresh Gold Medal Awards judging panel following a review of all 16 winning entries in the awards. The Supreme Winner is an establishment that offers first class hospitality and superlative customer experience.

SPONSORED BY

Ashville Media Events Team

Kai Café and Restaurant won the Ireland’s Casual Dining Experience category. “It has been an incredible year at Kai,” says owner Jess Murphy.

“And this win is great, not only for each team member at Kai, but also because it brings Kai out into the wider domain. As a result of this award win, people who might not have heard of or experienced Kai will know where we are and what we are about.”

Paul Brady and Teresa White receive their award from Gather and Gather’s Alan Russell.

HARVEY’S POINT IRELAND’S FOUR STAR HOTEL Harvey’s Point Hotel took the top honours in this category. “Our hotel has a long association with the Gold Medal Awards and we are proud of the awards we have won over the years,” says hotelier Deirdre McGlone. “We are delighted to win the Four Star Hotel award this year because we were rated as the ‘No 1 Hotel in Ireland’ by Tripadvisor for the third consecutive year. We have also introduced a group accommodation offering which has opened up new markets for us.”

SPONSORED BY

OCTOBER 2015 | HOTEL

J&C Kenny were proud to sponsor the prosecco reception with the 18K range of Gold and Pinot Noir rosé. It was an ideal showcase for this wonderful product and we were thrilled to sponsor the Ireland’s Casual Dining Experience category.

Chris Harrison, Dublin Sales Representative, J&C Kenny

Best Western International were proud to sponsor a public vote category and to showcase our BW Premier Collection, which provides independent hoteliers with the opportunity to retain their individuality while harnessing the power of the world’s largest hotel chain.

Karl de Lacy, International Development Director, Best Western International

Febvre were delighted to sponsor the Wine Experience award and were thrilled to partner with Hotel & Catering Review to showcase our Chilean winery, DeMartino, at this prestigious event.

We have a proud tradition of supplying quality wines to hospitality businesses.

Kerri Judge, Marketing Manager, Febvre & Co

CATERING REVIEW

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TRISPACE CATERING IRELAND’S EDUCATION CATERER

OUR SPONSORS

Pallas Foods were delighted to be associated with the Gold Medal Awards for 2015.

We found the Hotel & Catering Review team to be very professional and they ensured that our sponsorship and association was promoted for maximum return.

Trispace Catering was the winner in this category. “To be the first winner in this category is both thrilling and heartening for the staff of Trispace and our colleagues in Dublin City University (DCU),” says General Manager, Brian Bates. “The impact of this award heightens awareness of the high culinary standards, facilities and services in DCU. This award will contribute to the promotion of the student experience and to the success of proposals for international conferences.”

Brian Bates and Peter McGillicuddy with their award.

Shaun Quinn, CEO of Failte Ireland, Maev Martin, Editor, Hotel & Catering Review, and Tim Fenn, CEO of the Irish Hotels Federation.

Colin Gavin and Stephen O’Connell of Knockranny House Hotel with Myles O’Brien of The Tavern Bar and Restaurant.

Phillip Monks, Marketing Manager, Pallas Foods Recruitment

Gahan Meats would like to thank everyone in Hotel and Catering Review for putting on a very enjoyable Gold Medal Awards event for 2015.

Nigel Gahan, Gahan Meats

BWG Foodservice were delighted to support the Gold Medal Awards again for 2015.

We would like to congratulate all the finalists and winners on the night and we look forward to working with you all in 2016.

Ricky O’Brien, Commercial and Trading Manager, BWG Foodservice

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Gerry Harris, Leonore Quirke and Denis Cregan of Berendsen Ireland present the award to Pat O’Sullivan of Masterchefs Hospitality.

(l-r): The Gather & Gather team, Alan Russell, Janet Bartlet, Claire Everson, Anna Wrynn, Lorraine Miley and Barry Moore receive their award from Edel Becton (third from left) of Frog Prince.

MASTERCHEFS HOSPITALITY

GATHER & GATHER – INTEL

IRELAND’S EVENT CATERER

IRELAND’S CATERING TEAM OF THE YEAR

Masterchefs Hospitality claimed the top prize in the Ireland’s Event Caterer category.

“We were delighted to win Ireland’s Event Caterer, a result of many years of hard work and dedication,” says Managing Director Pat O’Sullivan. “The win has created a renewed sense of pride in all of us. We have an incredible team and this award is down to each and every one of them. It is the ultimate endorsement for our clients and customers that they are working with a market leader.”

SPONSORED BY

CATERING REVIEW | OCTOBER 2015

Gather & Gather’s catering team at Intel took the top honours in this category. “It was great to be recognised for such a prestigious award and it shows what can be achieved by investing in our people,” says Operations Manager Alan Russell. “Our team are our most important asset, delivering exceptional service to our clients and customers every day. These are the people who will allow us to be a successful business in Ireland as we continue to grow.”

SPONSORED BY

Gregan’s Castle Hotel Managing Director Simon Haden with Ireland’s Chef of the Year David Hurley.

T

his is the third year that Ashville Media Group have produced this event, and, now in it’s 27th year, the Keelings Farm Fresh Gold Medal Awards have really struck gold!

We had over 480 individual entries across 25 categories, and our esteemed panel of judges visited 150 properties in order to select our worthy set of award winners! Almost 480 people travelled from far and wide to attend the awards in the Crowne Plaza, Northwood, on September 29th!

I would like to thank our fantastic sponsors who played a major role in making this year’s awards so successful! We were lucky to have Keelings Farm Fresh, led by Colm Bury and his Gold Medal team, on board as our headline sponsor. They were a pleasure to work with and their enthusiasm for the hospitality and catering industry in Ireland is infectious.

I would also like to thank our other wonderful category sponsors, you helped make the Keelings Farm Fresh Gold Medal Awards a night to remember.

The 2016 Keelings Farm Fresh Gold Medal Awards are now accepting entries, and we are looking forward to making next year’s event an even bigger success!

Tracey Carney Event Director Ashville Media Group

GREGAN’S CASTLE HOTEL IRELAND’S CHEF OF THE YEAR Gregan’s Castle Hotel’s Head Chef David Hurley scooped the big prize in this category. “David’s win reaffirms Gregan’s Castle as a foodie destination,” says Simon Haden, Managing Director, Gregan’s Castle Hotel. “On a recent sales trip to the US travel agents there emphasised the importance to their clients of the hotels they stay in having good restaurants. In the past there was no expectation of good food in Ireland but the word has spread about Irish cooking so that has changed.”

SPONSORED BY

THANK YOU TO OUR

SUPPLIERS Food presented by Crowne Plaza Northwood

Fresh Produce by Keelings Farm Fresh

Beef and Salmon

by Pallas Foods

Petit Fours

by Coup de Pates

Wines by Febvre & Company

Declan Gahan, James Gahan and Nigel Gahan present the award to Alan Smullen of The Croke Park Hotel.

THE CROKE PARK HOTEL

Sparkling Reception by J&C Kenny Wines & Spirits

IRELAND’S CITY HOTEL The Croke Park Hotel was named as Ireland’s City Hotel. “Our team are dedicated to delivering genuine hospitality to all our guests,” says General Manager Alan Smullen. “The consistency of this delivery and the passion that they have for ensuring our guests enjoy their stay is central to the continued success of the hotel. The winner of this award is selected via a public vote, which makes it such a huge honour to have received it for the second year in a row.”

Cocktails by Classic Drinks

Table Décor by Frog Prince

SPONSORED BY

OCTOBER 2015 | HOTEL

CATERING REVIEW

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MENU ON THE NIGHT Duo of Beetroot Cured Salmon with Horseradish Cream Mini Crab & Salmon Fish Cake served with Roasted Garlic Rouille & Micro Herbs

Roasted Beef Fillet with Green Beans, Balsamic Baby Onions, Horseradish and Thyme Potato Cake & a Red Wine Jus

Baked Salmon Fillet with Slow Roasted Vine Tomatoes, Spring Onion Mash, Green Beans & Red Pepper Sauce

Both Served with Baby Rainbow Carrots & Green Asparagus

Warm Apple Crumble served with Keelings Berries & Cream

Tea, Coffee, Truffles & Chocolate Pins

Colm Bury, Managing Director, Keelings Farm Fresh (left), presents the Service to the Industry award to Dan Mullane.

DAN MULLANE, THE MUSTARD SEED SERVICE TO THE INDUSTRY Dan Mullane, Chef/Proprietor of The Mustard Seed restaurant in Limerick, won this year’s prestigious Service to the Industry Award. “I believe that having wonderful staff has been the secret of my longevity and success in the restaurant business,” says Dan, whose career in hospitality spans over 40 years and began in the Shelbourne Hotel at the age of 16. He has noticed positive and negative trends over the decades. “There is great innovation in food and I am inspired by the resourcefulness of our industry. A lot of young restaurateurs are business people first and restaurateurs second whereas the reverse was the case during the era I grew up in. I can see why they are operating that way but I like going to restaurants that have personality as opposed to a generic approach. I love a bit of style - flowers, nice paintings - but that has been paired back in a lot of restaurants where the design is more streamlined. But you can’t have a streamlined approach when it comes to your staff. My staff were flexible during the difficult times and remained loyal so I believe it is important for me to be flexible with them.”

SPONSORED BY

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CATERING REVIEW | OCTOBER 2015

Emer Dunne, Mark McCarthy, Rachel Bollands, Vincent Reddy, Cathy Meade and Jason McKeon from Unilever Food Solutions.

Barry Brennan of Pallas Foods with Claire Slattery and Patricia Teahan of Carrig Country House and Restaurant.

OUR SPONSORS

CARRIG COUNTRY HOUSE & RESTAURANT IRELAND’S COUNTRY HOUSE & GUEST HOUSE

Sean O’ Driscoll and Andras Toth of the Muckross Park Hotel receive their award from Brid Fox of the Food Safety Professionals Association.

MUCKROSS PARK HOTEL IRELAND’S WILD ATLANTIC WAY RESTAURANT The Muckross Park Hotel & Spa scooped the Ireland’s Wild Atlantic Way Restaurant award. “Our Executive Chef John O’Leary sources the best of ingredients from the west coast of Ireland and designs a menu around them,” says Sean O’Driscoll, General Manager, Muckross Park Hotel & Spa. “This award means so much to the waiter and waitresses at Yew Tree Restaurant, led by Food & Beverage Manager András Toth. We hope it will help us attract new diners in the year ahead.”

SPONSORED BY

(l-r): Gael Cooke Allen, Castleknock Hotel and Country Club, with Carmel Murphy, Dave Chapman and Mairead Bonner from WIT Campus Services.

Carrig Country House and Restaurant was victorious in this category. “We received three nominations in the Fine Dining Restaurant, Chef of the Year and Country House and Guest House categories, so it was great to win,” says Proprietor Frank Slattery. “We sent an ezine out to customers telling them about the win. My wife Mary and I run the business, along with our hardworking team and our daughter Claire, who collected the award on the night with our Head Chef Patricia.”

There was great excitement, positive energy, and plenty of initiatives to engage the audience. The ceremony reflected the quality of the finalists and it was obvious that very high standards continue to prevail in each category.

Margaret Clapham, Business Development Director - Corporate Services ROI & NI, Sodexo Ireland

SPONSORED BY

It was a pleasure to be in the company of so many clients that were worthy award winners. It felt like an internal win for the Excel team because many of our temporary staff were among the winners.

Justin Greene and Jenny Greene receive their award from Hugh Murray of Classic Drinks.

Shane Mclave, General Manager, Excel Recruitment

BALLYVOLANE HOUSE IRELAND’S GUEST EXPERIENCE Ballyvolane House won this year’s Ireland’s Guest Experience award. “Needless to say we are delighted with the Keeling’s Gold Medal Award and it means a huge amount to us personally and to our staff,” says owner Justin Green. “We have a very dedicated team here who always do that little bit extra to ‘wow’ our guests. Our guests enjoy sharing in our success too and I have no doubt that the award will result in increased business for us.”

SPONSORED BY

OCTOBER 2015 | HOTEL

Congratulations to Muckross Park Hotel, winners of the Ireland’s Wild Atlantic Way Restaurant category.

We were delighted to be associated with the Awards and with a business demonstrating excellence on the WAW. We thoroughly enjoyed the ceremony.

Roll on next year.”

Brid Fox, Chairperson, Food Safety Professionals Association

CATERING REVIEW

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OUR SPONSORS

We were delighted to be associated with this great event. The night emphasised the high standards across the hospitality industry in Ireland. Congratulations to David Hurley of Gregans Castle on winning the Coup de Pates Chef of the Year Award.

David McEnroe, Business Development Director, Aryzta Food Solutions

It was a great pleasure to be a sponsor at such prestigious awards that recognise excellence in the hospitality industry.

And it was very special for Gather & Gather to win Ireland’s Catering Team of the Year award for Intel.

Alan Russell, Director of Operations, Gather & Gather in Ireland

Kantar Media is proud to sponsor The Keelings Farm Fresh Gold Medal Awards. As always, Ashville Media Group provided us with a great platform to meet the wonderful people in the Irish hospitality industry while also promoting our brand throughout.

James O’Connor, Marketing Manager, Kantar Media

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K

eelings Farm Fresh were hugely honoured to be the Headline Sponsor for the 27th Annual Gold Medal Awards. We were delighted to be associated with this event, which recognised and rewarded best in class, excellence and innovation for both product offering and service within our industry.

The calibre of Finalists were exceptionally high this year and the Winners all worthy recipients. We were delighted too, that Minister of State at The Department of Agriculture, Food & Marine, Tom Hayes was able to attend as our distinguished VIP on the night and make a speech to support and endorse the work we all do within our industry.

Our goal at Keelings Farm Fresh is simple – to supply superior quality and locally sourced produce to our customers. The Keelings Farm Fresh team – including our growers, delivery drivers, telesales staff, dedicated produce pickers and account managers – are committed to providing the maximum care and attention that is required by our clients in an ever changing industry.

I would like to congratulate the team at Hotel and Catering Review and Ashville Media Group for their hard work in ensuring the continued success of these prestigious awards.

Colm Bury Managing Director Keelings Farm Fresh

CATERING REVIEW | OCTOBER 2015

Blaithin McCabe (fourth from left) with Neven Maguire and the team from MacNean House and Restaurant as they celebrate their award.

MACNEAN HOUSE AND RESTAURANT IRELAND’S WINE EXPERIENCE MacNean House and Restaurant took the top honours in the Ireland’s Wine Experience category. “I’m thrilled for our team here at MacNean House and Restaurant,” says Chef/Proprietor, Neven Maguire. “In particular, I’d like to thank our sommelier Blaithin McCabe and Peter Commiskey whose passion and in-depth knowledge ensures only the best wine offer at MacNean Restaurant. I hope the award will have a positive impact on the restaurant and will let customers know about our value and choice offering.”

SPONSORED BY

TAKE A BREAK, TAKE A SELFIE

Michael Brennan and David Cronin from the Europe Hotel and Resort receive their award from Sodexo’s Margaret Clapham.

THE EUROPE HOTEL AND RESORT IRELAND’S HOTEL SPA EXPERIENCE The Europe Hotel and Resort won the Ireland’s Hotel Spa award.

“It’s a testament to the level of service and commitment that the team have to providing excellent customer care and service,” says General Manager Michael Brennan. “I believe that, when it comes to awards, the Gold Medal Awards are the pinnacle of the Irish hospitality industry. It’s the one that everybody wants to win. The award will have a very positive impact on our business.”

Aisling Cooney, Claire Myler, and Sophie Governey of The Doyle Collection.

SPONSORED BY

Janna Sieben (left) and Fanny Kluender from the Hilton Group.

Kitty Hennessy Fernhill House Hotel & Gardens

KITTY HENNESSY FERNHILL HOUSE HOTEL & GARDENS IRELAND’S FRONT OF HOUSE TEAM MEMBER OF THE YEAR Kitty Hennessy of Fernhill House Hotel won this year’s Front of House Team Member of the Year accolade. “I was very honoured to win this prestigious award,” says Kitty. “I enjoy working in hospitality so this is the icing on the cake. After 38 years at Fernhill it is a brilliant surprise. Getting the national recognition that winning this award provides should help the hotel. Hopefully it will give us confidence that we are delivering to the highest standard.”

SPONSORED BY

Jim Garvey and Graham Fitzgerald of the Dingle Skellig Hotel with their award.

Deirdre Keating and Carmel Guihen of Dromoland Castle.

DINGLE SKELLIG HOTEL IRELAND’S FAMILY FRIENDLY HOTEL Dingle Skellig Hotel claimed the top prize in the Ireland’s Family Friendly Hotel category. “This is a special award for us because the voting was carried out by a mystery guest and a public vote,” says General Manager Graham Fitzgerald. “Knowing our guests have voted for us is the best acknowledgement we could receive.

With a fantastic summer season just completed and a busy autumn schedule ahead, and this prestigious award, the Dingle Skellig is strongly positioned to continue welcoming families for many decades to come.”

(l-r): Anna Finlay, Natalie O’Brien and Laura Olsen of The Q Cafe Company Ltd.

OCTOBER 2015 | HOTEL

CATERING REVIEW

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OUR SPONSORS

Anthony Cooney and Enda Larkin of Dobiquity with their award.

DOBIQUITY IRELAND’S INNOVATIVE SUPPLIER

On behalf of Galgorm Wholesale and P&G, and the winner of the Ireland’s Three Star Hotel award, Killeen House Hotel, I would like to thank the entire Hotel & Catering Review team for organising the competition and the awards night.

David Jones, Sales Manager Wholesale Division, Galgorm Wholesale

Dobiquity was named as Ireland’s Innovative Supplier at this year’s Gold Medal Awards. “A lot of blood, sweat and tears has gone into getting Dobiquity to this point and hearing our name called as the winner made it all worthwhile,” says Managing Director, Enda Larkin. “As we are still relatively new in the marketplace, the fact that we have been recognised as Ireland’s Innovative Supplier through an independent assessment process helps to further build our credibility within the industry.”

SPONSORED BY

(l-r): Stephen Dale, Keelings Farm Fresh, presents the Ireland’s Supreme Caterer award to Leonore Quirke, Denis Cregan and Pat O’Sullivan of Masterchefs.

MASTERCHEFS HOSPITALITY IRELAND’S SUPREME CATERER Awards are about standards, which we need in this industry, particularly when business is beginning to pick up. Classic Drinks were delighted to be associated with the awards. It was great to see such a large turnout.

Hugh Murray, Managing Director, Classic Drinks

Kevin Kenny and Noel McManus of Castle Leslie Estates receive their award from Ricky O’Brien of BWG Foodservice.

THE CASTLE AT CASTLE LESLIE ESTATE IRELAND’S HOTEL BREAKFAST

Batchelors Coffee Company were delighted to sponsor the Ireland’s Innovative Supplier category. The event gave us a profile in a sector that we are keen to expand in and helped us to get our message across to key decision makers in the sector.

Anthony Cooney, General Manager, Batchelors Coffee Company

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The Castle at Castle Leslie Estates claimed the top prize in this category. “We were overjoyed to win for the second year in a row,” says General Manager Brian Baldwin. “Our breakfast chef and his staff were especially delighted. Breakfast is an important part of the guest experience. If breakfast goes well, we find that the guest’s experience can only improve. We plan on using the win to encourage guests to experience the best breakfast here at Castle Leslie.”

SPONSORED BY

CATERING REVIEW | OCTOBER 2015

Masterchefs won the inaugural ‘Ireland’s Supreme Caterer’ award. “There was an obvious sense of pride throughout the organisation when we told our staff that we had won this award,” says Masterchefs Managing Director Pat O’Sullivan. “I received congratulatory messages from staff at all levels in our operation. During the recession we concentrated on building a brand and continuing to do things right and I think the judges recognised that we had created a successful operation. At the start of the downturn we decided that the quality and provenance of our food was sacrosanct and, with that approach, we continued to win new contracts and retain existing ones during the recession. Customers are expecting quality but also diversity. They want to see innovation and constant change, as well as awards. We are on the high street, in the education sector, the sporting world, and the retail sector. Our diversity in terms of the sectors that we serve, allied to our product offering, distinguishes us from other contract caterers. However, I believe that the quality of food that is now being produced by the contract catering sector is as good if not better than what is available in hotels and restaurants.”

SPONSORED BY

(l-r): Adrian Cassidy, Conor Halpenny and Rob Krawczyk of Tankardstown House receive their award from Excel Recruitment’s Shane McLave.

OUR SPONSORS

TANKARDSTOWN HOUSE IRELAND’S FINE DINING RESTAURANT Tankardstown House scooped Ireland’s Fine Dining Restaurant award. “The Gold Medal Awards are very prestigious and the fact that they are industry-based makes winning one even more important,” says Proprietor Patricia Conroy. “Brabazon Restaurant have a talented team in the kitchen under the leadership of Rob Krawczyk, while Derek Moloney leads the way in the restaurant. This award is a real feather in their cap and deservedly so. We hope it will help us promote Tankardstown as a foodie destination.”

Berendsen encourages talent and innovation and the Gold Medal Awards recognise the hard work of Ireland’s hotel and catering professionals. The networking opportunities gave Berendsen a better understanding of the industry’s requirements so we look forward to attending next year.

Sushant Patnaik, Product Manager, Berendsen Ireland

SPONSORED BY

As Ireland’s largest hospitality agency, Noel Group are delighted to be associated with these awards. They are the supreme awards for the industry and the calibre of the businesses present on the night shows that they are much sought after.

(l-r): Shirley Neary, Lorraine Mills, Patricia Murphy and Fidelma Conway with their award.

ST. PATRICK’S MENTAL HEALTH SERVICES IRELAND’S HEALTHCARE CATERER St Patrick’s Mental Health Services took the top honours in this category. “We were thrilled to win this award,” says Head of Catering Patricia Murphy. “St Patrick’s Mental Health Services aspires to be the recognised leader in the provision of quality mental health care and the catering team works to ensure that we provide an excellent service to our customers. Winning is affirmation that we are playing our part in assisting the organisation achieve its overall goal.”

(l-r): Niall Rochford, TJ Mulcahy, Regina O’ Donoghue (Noel Recruitment), Jennifer Marshall, Emer Mulcahy and Eanna Hassett of Ashford Castle celebrate winning Ireland’s Five Star Hotel award.

Jerry O’Sullivan, Business Manager Ireland – Noel Group

ASHFORD CASTLE IRELAND’S FIVE STAR HOTEL Ashford Castle came out on top in the Ireland’s Five Star Hotel category. “This award is particularly gratifying, given the huge investment that we have made in the property over the last two years,” says Ashford Castle’s General Manager Niall Rochford.

“Today’s five star hotel guest expects consistent delivery of a five star service and standards as well as an impeccable product. Guests also want individualised experiences whereby the hotels are anticipating their preferences and the delivery of them.”

Frog Prince were delighted to sponsor Ireland’s Catering Team of the Year category and provide the table décor. The pride and camaraderie in the room was fantastic as Ireland’s hard working hotel and catering teams received the recognition they deserve.

Edel Becton, Studio Manager, Frog Prince Floral & Event Styling

SPONSORED BY OCTOBER 2015 | HOTEL

CATERING REVIEW

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Peter Duffy of Keelings Farm Fresh presents the award to Anne Marie Sunderland, Mary Healy, Orla McGrath and Cathal McNally of Corporate Catering Services.

TWEETS

ON THE NIGHT

CORPORATE CATERING SERVICES

@peader1973

IRELAND’S SITE CONTRACT CATERER

An absolute Top Class Event last night #KeelingsGoldMedal awards. Congrats to all the winners & ALL participants not to mention customers

@ballyvolanehse Chuffed to bits with @HC_Review #KeelingsGoldMedal Winner Ireland’s Guest Experience Award 2015. We are celebrating!

@RAI_ie So very well deserved, Dan Mullane @museed wins contribution to service industry @HC_Review #KeelingsGoldMedal

@qcafecompany @HC_Review having an incredible time at the Gold Medal Awards! #goldmedalawards @Keelings4Chefs #KeelingsGoldMedal

Galgorm Wholesale’s Dave Jones presents the award to Michelle Rosney of Killeen House Hotel.

KILLEEN HOUSE HOTEL

Corporate Catering Services was victorious in the Ireland’s Site Contract Caterer catetory. “This was our first time to enter the Gold Medal Awards so we were thrilled to win,” says Managing Director Mary Healy.

“The award is a testament to our client’s appreciation for quality and service excellence. It acknowledges the achievements of our team and recognises us as a caterer of excellence. We recognise the award as the industry’s beacon of distinction and are proud to display it for our clients and customers.”

SPONSORED BY

IRELAND’S THREE STAR HOTEL Killeen House Hotel claimed the top award in this category. “We were absolutely thrilled and delighted to be nominated and to win,” says owner Michael Rosney. “It is always nice to get awards - you know you’re doing something right. Our business is a family-run hotel and next year will be our 25th anniversary. The win has had an impact locally and on our Facebook. All of that keeps us up there and keeps our name out there.”

SPONSORED BY

Yuliya Denysenko from Best Western Ireland presents the award to Louise McClean, Conor O’Toole and Dara McEnearney.

CLARION HOTEL LIFFEY VALLEY IRELAND’S PREMIUM VALUE HOTEL Clarion Hotel Liffey Valley is Ireland’s Premium Value Hotel. “We are honoured to be presented with this award,” says Operations Manager Linda McCormack.

“We would like to thank our customers for their votes, loyalty and support in helping us achieve this prestigious accolade. As this award was a public vote, it is a testimonial from our loyal customers. The award is also an acknowledgment of the hard work and dedication that our staff have shown over the year.”

SPONSORED BY

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HOTEL

CATERING REVIEW | OCTOBER 2015

The Dingle Skellig Hotel is the ideal base for family breaks with Skellig Crèche, Fungi Kids Club, Klub Room & Skellig Leisure Club. The magnificent destination of Dingle offers Fungi the Dolphin Boat Trips, Dingle Aquarium, sandy beaches, horse riding, water activities and so much more. Very proud recipients of Ireland’s Family Friendly Hotel of the Year 2015.

LOG ON TO WWW.DINGLESKELLIG.COM | EMAIL RESERVATIONS@DINGLESKELLIG.COM TEL: 066 9150200

WINNER OF BEST WILD ATLANTIC WAY RESTAURANT We are delighted to have won this outstanding accolade and would like to thank everyone involved in the Hotel & Catering Review Gold Medal Awards. Congratulations to all finalists and winners.

Sample our award winning menus this Autumn & Winter in Yew Tree Restaurant at Muckross Park Hotel & Spa, in the heart of Killarney National Park.

Book now on www.muckrosspark.com or call reservations on 064 66 23400.

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Find Gold on the

Ring of Kerry!

DISCOVER A HIDDEN GEM ON CARAGH LAKE

Carrig Country House & Restaurant Call: 066 97 69 100 • www.carrighouse.com E: info@carrighouse.com • /CarrigCountryHouse Watch Us:

https://www.youtube.com/watch?v=_w_tfoZ98Xk

CARAGH LAKE, KILLORGLIN, CO KERRY

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29/10/2015 09:24

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FEATURE

The Menu STARTER Pan fried foie gras with a fresh cauliflower mousseline, Skeaghanore smoked duck and late harvest Erraruiz sweet wine marinated sultanas Paired with Peter & Peter Riesling, Australia

FISH COURSE Baked fillet of fresh sea bass on a bed of warm crushed charlotte potatoes, fennel and dill purée, sun blushed tomatoes and roasted pine nut dressing Paired with Marques De Goulaine Sancerre, France

MAIN COURSE Pan fried Irish beef fillet steak served with a braised beef cheek, parsnip purée, honey crushed swede and red wine jus Paired with Griveliere Côte Du Rhône, France

DESSERT Warm raspberry and amaretto biscuit chocolate brownie with winter red berry compote, salted caramel ice cream on a dark chocolate tart with orange and rich Brazillian dark set custard Baby Gubbeen, Cashel Blue, Manchego, and Five Mile Town goats cheese, served with grapes, rustic baguette and date and almond cake.

Paired with L’Orangerie Bordeaux Rouge, France

(l-r): Musgrave Wholesale Partners Managing Director Noel Keeley, with Marketing Director Michelle Fennell, and Musgrave MarketPlace Business Development Chef, Clément Pavie, at the launch.

MUSGRAVE CHEFS

SHINE AT CLEAVER EAST Whether you are promoting a new craft beer, a new menu, or want to liven up an event or exhibition, food and drink pairings are the way to go. Musgrave MarketPlace showcased this new trend in impressive fashion when they treated their foodservice clients to a bespoke fivecourse meal.

M

usgrave MarketPlace marked the launch of their new foodservice brochure, titled ‘The Food People,’ with a bespoke five-course meal prepared by their chefs at the Cleaver East restaurant in the Clarence Hotel on October 6th. The Musgrave MarketPlace team of chefs, headed up by Business Development Chef Clement Pavie, discussed each of the five courses with guests and the event also featured guest speakers, including wine expert Jean Smullen, a regular contributor to our sister magazine, Licensing World, and JP O’Malley of research company Zero G who spoke about Musgrave MarketPlace’s recently released food trends research (see Hotel & Catering Review - September 2015). “Musgrave MarketPlace’s Business Development chefs help customers design menus and meal options, so they can offer a range of choices to their customers,” says Noel Keeley, Managing Director of Musgrave Wholesale Partners. ‘The Food People’ showcases the complete product range, spanning 17 categories, that is available to retail, foodservice and SME businesses. It also highlights flagship products such as Musgrave MarketPlace’s own brand range, their exclusive meat range, a unique ethnic range sourced directly from the Far East, and their new Irish craft beer range.

OCTOBER 2015 | HOTEL

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Commercial

PROFILE

Bewley’s Trainer Retains

Latte Art Title OVER THE YEARS BEWLEY’S HAVE BUILT A REPUTATION AS ‘THE EXPERTS’ AND AS A COMPANY THAT SETS THE STANDARD IN PROVIDING BEST IN CLASS HOT BEVERAGE SOLUTIONS TO THE FOODSERVICE INDUSTRY.

A

t this year’s Dublin Coffee & Tea Festival, Bewley’s training team proved their expertise in latte art with Bewley’s barista, Seivijus Matiejunas (a.k.a.

‘Elvis’) awarded the top honour and named Irish Latte

Art Champion 2016 in the Irish Latte Art Championship competition. Elvis will now go on to compete for the title of World Latte Art Champion at the Fine Food Expo in Shanghai in March 2016.

The top six places at the Irish national championships were awarded to baristas from the industry that were trained at Bewley’s Barista Academy.

There is an ethos among the Bewley’s training team that the difference between a good cup of coffee and a great cup is repeat business. That is why Elvis and the Bewley’s training team travel the country educating foodservice operators on how to produce a consistent, high quality coffee.

The team demonstrate best practice in espresso brewing, milk steaming, and latte art and equipment maintenance, which are all key factors in producing a great tasting cup of coffee.

According to Elvis, ‘taste and quality are the number one drivers of choice for consumers and most foodservice operators know this now. There is lots of competition on the high street. Consumers will pass by those hotels, restaurants and cafés that don’t serve a great

cup of coffee all the time. In locations where baristas are preparing coffees and teas it is essential that they are given some form of coffee training.

Baristas need to feel confident and motivated to delight their customers with great tasting coffee, no matter what time of day it is. Bewley’s training programmes aim to do just this. In some cases, a sales lift of 5% to 10% has been recorded in outlets where baristas have undergone extensive training.”

Below, Elvis outlines some of the key topics in Bewley’s dedicated barista training programmes: CHOOSING THE PERFECT BLEND It goes without saying, but the most important step in making a perfect cup of coffee is the first one - choosing the best quality espresso blend.

At the Bewley’s training academy in Dublin, operators and their baristas are invited to a tasting to choose the perfect espresso blend for their establishment. Elvis tells us that a great espresso is more than just taste. It is about a great body, a caramel coloured oily thickness, and a natural sweetness undercutting the

Seivijus Matiejunas a.k.a. ‘Elvis’

HOTEL

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Driving your

Prof its with

Tailored Solutions

Seivijus Matiejunas a.k.a. ‘Elvis’, Bewley barista & Irish Latte Art Champion 2016

strength and bitterness of the espresso, topped, of course, by a thick crema to seal in the unique taste attributes of the coffee.

MILK FROTHING TECHNIQUES Heating the milk to the correct temperature is a key step in making a great tasting coffee, as this allows the customer to enjoy their coffee without burning their mouth in the process. Our milk steaming training module is aimed at educating baristas on creating silky smooth milk, with very fine micro bubbles, giving it density and body. The more viscous, smooth and sensuous the milk is, the more it enhances the coffee taste. Elvis recommends using premium, locally-sourced milk – you’ll taste the difference.

CLEANING YOUR COFFEE MACHINE This is an often undervalued process in creating great coffee. Only a clean and well maintained espresso machine can produce a great espresso.

Bewley’s trainers advise on the importance of this step to remove any oil build up from old coffee, ensuring that there is no adverse taste on new coffee that is put through the machine.

HOTEL

CATERING REVIEW

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KEEP IT SIMPLE There is an endless range of beverages you can offer once your barista has the necessary skills. Beverages like flat whites, frappes and salted caramel hot chocolate are gaining popularity as people are becoming more coffee aware and are beginning to experiment. Bewley’s advice is to keep your menu simple, focusing on really good espressos and perfectly steamed milk. Our research reveals that cappuccinos and lattes are still Irish consumers’ favourite coffee beverages. Once operators have adopted the necessary skills at Bewley’s Barista Academy, they can then meet with Bewley’s in-house marketing team. They can provide consumer insight that will fuel menu development, and help hoteliers, restaurateurs and contract caterers to implement effective promotional plans that will drive sales.

As market leaders and experts in our field, we continue to deliver the complete beverage solution and quality coffee and tea offering to customers throughout Ireland. At the heart of our success is our unwavering commitment to quality, our people and our creative approach to meeting the needs of our customers.

There is a genuine passion within Bewley’s to share our knowledge with our customer’s to drive profits within their operations and we have a world class training team in Ireland and the UK consisting of an Irish Latte Art Champion and World Barista Finalist to do this.

Call us today on 1850 248 484 and find out more about how your business can profit from working in partnership with Ireland’s leading hot beverage solutions provider.

Seivijus ‘Elvis’ Matiejunas

Irish Cupping Champion 2015

Book your baristas into one of Bewley’s tailored training programmes now to give your staff the added skills, confidence and passion required to make amazing coffee all the time. For operators who are looking for an edge in this competitive environment, contact the Bewley’s training team on 1850 248 484.

www.bewleys.com

29/10/2015 17:21

th e cast l e | t h e l od g e | t h e ol d s ta b l e m ew s

A rural retreat in the heart of Ireland‌

N

estled on 1,000 acres of undulating Irish countryside, dotted with ancient woodland and glittering lakes, Castle Leslie Estate is one of the last great Irish castle estates still in the hands of its founding family. Steeped in history, full of character and charm, it is the ultimate Irish rural escape.

Only 80 minutes from Dublin and 60 minutes from Belfast,

hub of the Estate, a country house boutique hotel that brings

Castle Leslie Estate boasts a variety of accommodation and

locals and guests together in an atmosphere of conviviality and

activities to suit all tastes. The Castle, at the heart of the Estate,

comfort. The Old Stable Mews and Village Cottages are the

offers authentic original interiors and old-style hospitality and

perfect spot for groups that want the convenience of hotel living

is a complete respite from the world. The Lodge is the social

combined with private luxury home rental.

Castle Leslie Estate, Glaslough, Monaghan

t: + 353 47 88 100

www.castleleslie.com

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SAY GOODBYE TO INEFFICIENT MANUAL PROCESSES Dobiquity helps hospitality enterprises to improve business performance by digitising important operational tasks. Our portfolio of customisable apps provides a fast, easy and affordable way to reduce costs and increase efficiency.

Visit www.dobiquity.com to start your FREE trial now, or contact Blathnaid at 087 970 5387 to arrange for a product demonstration.

DOBIQUITY, 12 LOWER HATCH STREET, DUBLIN 2, IRELAND | TELEPHONE NUMBER +353 (0) 1 6392965 237567_2L_DOB_JR_H&C.indd 1

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BUSINESS MATTERS

YOUR BUSINESS DEVELOPMENT

HEALTH-CHECK David Collins, Co-Founder/Chief Operating Officer, Great National Hotels and Resorts, advises tourism businesses on how to deliver new, and retain existing, customers.

B

usiness development is often used as a catch-all for everything from sales to advertising to CRM. This results in befuddled personnel with conflicting roles and, ultimately, underwhelming results. For clarity, business development essentially comprises two key pillars of activity which are at the heart of any tourism-related business. The first is delivering new customers and the second is retaining existing customers.

The more ‘first timers’ you can engage with your business, the bigger your base of happy campers who return and in turn feed ‘word of mouth’. So a key success indicator to look for is the amount of new customers entering a business annually. Think about it. If you generate 1,000 new customers in year one, 30% of which are happy to come back, you now have a base of 300 customers for year two to promote yourself to. They in turn will recommend you to other folks, typically at a rate of 25% so that is a further 75 new customers that you have generated. Now you are up to 375 repeat or recommended customers - and so on in years two and three and beyond. This is called ‘building a pipeline’ or, technically, ‘database acceleration’. The opposite is equally true, however. If you attract fewer new customers, you can expect your business to contract. Say you reduce your spend in year two as a result of which you generate just 750 new clients, then the number of repeat and recommend customers you are left with drops to 281 ...not good.

So let’s focus on how to get to new customers. There are a number of channels available to hospitality operators but let’s divide them into two for the sake of brevity: the first are traditional or ‘off-line’ channels and the second are digital or ‘on-line’ channels. Traditional includes, for example, trade shows, sales calls and press ads, the latter being the most typical. Despite the rise of web, press still figures prominently in most hotels’ marketing budgets, possibly because newsprint is still very relevant, with over half the world’s adult population reading a daily paper. I’m consistently struck, however, by how few hotels monitor the effectiveness of what they spend. After all, if you don’t know what part of your advertising is working how can

David Collins, Co-Founder/Chief Operating Officer, Great National Hotels and Resorts

you realistically plan your spend? In short, it is impossible without knowing what is called your ‘cost per enquiry’ and ‘cost per sale’. Yet in reality it is quite simple. All you need to do is ask the question ‘how did you hear about us?’ and divide the ad spend per source and this will give you the cost per enquiry and cost per sale. This then allows you to identify over time those sources that work and those that don’t. Those that generate high volumes at low cost are

OCTOBER 2015 | HOTEL

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Age-Friendly University DCU is an ideal venue for seminars and conferences.

Our spacious campus provides that special experience for conference delegates. Our location in Glasnevin provides easy access to both the airport and city centre.

For a truly unique conference experience, Trispace Ltd (A DCU Campus Company) can provide a range of catering options including, self-service, fine dining and banqueting experiences.

The quality of our facilities and award winning food means that you can be confident that your conference delegates experience at DCU is second to none. www.dcu.ie/catering restaurant@dcu.ie +353 1 7005550 237621_2L_Trispace_ALS_HC.indd 1

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Eliminate unwanted odours in bedrooms!

RDI Air Steril is just great for eliminating unwanted odours such as cigarette smoke, spills and unpleasant smells from bedrooms.

It just takes over an hour to have bedrooms smelling fresh again for new bookings and so reducing revenue loss.

RDI PORTABLE ROOM DECONTAMINATOR

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NEW! Hand Dryer and Air Steril combo STERILLO

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Some of our satisfied customers: The Marker, Westin Hotel Dublin. Radisson Blu, Killashee House Hotel, Lawlor’s Hotel Naas, Fota Island Hotel, Kingsley Hotel, Old Ground Hotel, Absolute Hotel, Belvedere Hotel, Maldron Hotel, Ballsbridge Hotel, Hotel Westport, River Lee Hotel, Killarney Oaks, Westgrove Hotel, Dunraven Arms Adare, Inn at Dromoland, Clayton Silver Springs Hotel Cork, International Airport Hotel Cork, Inchydoney Island Hotel, Amber Springs Hotel, Carton House, Acton’s Hotel Kinsale, Glenroyal Hotel Maynooth…..

AUTOMATIC TABLE LEVELLERS The solution for wobbly tables Fota Island Hotel – work really well.

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29/10/2015 09:49

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THE KEY ONGOING CHALLENGE FACING MOST BUSINESSES IS, OF COURSE, HOW TO DRIVE DIRECT REVENUES THROUGH THEIR OWN WEBSITE.

TANKARDSTOWN HOUSE

good. Those that generate low volumes at high cost not so.

Certainly on-line advertising such as PPC is up to ten times more effective and infinitely more measurable than traditional channels as tracking is automated, which goes a long way towards explaining why more and more ad budget is being spent on-line. In the US alone, online leisure travel ad spend is set to grow to $6bn by 2016. However, off-line channels still account for a significant overall spend among tourism businesses. And while this is the case, monitoring response is key to getting the most out of what you do. So businesses that have cracked their business development typically track everything and know their cost per sale.

TURNING TO DIGITAL The key ongoing challenge facing most businesses is, of course, how to drive direct revenues through their own website. No surprise here as this channel is often the cheapest when compared to others and is the most valuable since you get to own the relationship with the client from the get go. Given the dominant position of (expensive) third party channels, however, and as booking patterns are increasingly difficult to predict, what can hotels do to protect their own share of on-line demand? Three words: Visibility, Conversion and Retention. Visibility is about how visible you are to your target markets and within your competitive set. For example, nowadays most hotels can just about afford to protect their own brand name as OTAs outgun them spend-wise. So, with your PPC, set an acceptable cost per sale as opposed to an absolute budget, and ensure that your site is constantly optimised to drive your organic rankings. Having got the visitor to your website, the next challenge is converting the sale. Given the consumer’s ever-reducing attention span, this is not as easy as it sounds. Don’t under-estimate the power of photography and be sure that your site is optimised for mobile, tablet and desktop. It should also be easy to navigate, while deals should be prominently positioned as these can account for up to 60% of direct online sales. And, finally, retention.

Assuming the client books and they enjoy the experience of using your business, that should be the start of a long relationship. Like all relationships, however, you have to work at them by introducing and maintaining, for example, personalised ezines with relevant offers, loyalty points, or even free upgrades for regular guests. Of course, Visibility, Conversion, and Retention could be applied equally to whatever you do to develop your business, whether it is offline or online. Ultimately, however, it is all about getting in front of as many new customers as you can, convincing them to buy, and ensuring that they remain loyal. Do this better than your competitors and you’ll pass any business development health check.

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E: INFO@TANKARDSTOWN.IE T: 00 353 (0)41 982 4621 WWW.TANKARDSTOWN.IE

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16/10/2015 10:04 29/10/2015 16:51

Frog Prince is a hugely reputable, award winning Irish Event Styling and Design Company. With 25 years of combined experience in the meeting planning, hospitality, floristry and décor industries we will be an asset to your event.

We offer complete corporate event design or customized services including: Pipe and Drape Systems, Lighting, Furniture rental, Linens, Centrepieces, Props and much more. We love what we do and we are always up for a challenge. Whether it’s a meeting for 20 or 2000, a grand opening celebration or a new product launch, Frog Prince Weddings & Events can help bring your ideas to life.

With extensive design management skills to cater to all needs of your special Event, working with Frog Prince will ensure that your event stands out from the rest. Our biggest asset is our staff, highly skilled, competent and always polite. We pride ourselves on our attention to detail and we go above and beyond to create event design concepts that are far beyond the expectations of all of our clients.

Tel: +353 (0)1 8568613 • Email: info@frogprince.ie www.frogprince.ie Unit D 23, North City Business Park, North Road, Dublin 11

DOOR KEY TO THE DOOR

KEY TO THE

Openings, Closures, Refurbs and Acquisitions

DALATA LEASE EXTENDED TO APRIL 2018 CASTLEMARTYR SOLD TO UK HOTEL GROUP

DALATA TO ACQUIRE

CLARION HOTEL CORK Dalata Hotel Group announced on October 13th that it had entered into an agreement to acquire the freehold interest in the Clarion Hotel Cork for a consideration of 35.1m. The four star 191-bedroom hotel will continue to be operated

by Merzolt Ltd t/a Choice Hotel Group under the terms of a 35-year leasehold agreement with a current annual rent of 2.402m per annum, subject to upward only rent reviews at five-year intervals.

The consideration is payable in cash.

The Castlemartyr hotel and golf resort in Co Cork, which was put on the market for 13m in June, has been bought by the owners of the Old Thorns hotel and estate near Guildford who include the Chinese investor Zhang Zhenxin and the Singaporean businessman Phang Yew Kiat, according to details filed by the company. The 103-bedroom hotel was developed at a cost of about 70m by building group John F Supple, with ambitions to make it Ireland’s first hotel with a six star rating.

The property opened in 2007 but the Supple loans were later taken over by Nama, which put the property on the market.

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Dalata Hotel Group and Chartered Land, the owner of the Ballsbridge and Clyde Court Hotels, announced on September 29th the extension of Dalata’s lease on the Ballsbridge Hotel to at least April 2018.

Dalata’s lease on the Clyde Court Hotel will be surrendered in line with the terms of the lease agreement and the hotel will cease to operate from January 1st, 2016, at which time it will close for redevelopment of the site by Chartered Land. Dalata informed its 100 employees at the Clyde Court Hotel of the closure on September 29th and said that it expects no job losses as a result. The Ballsbridge Hotel will continue to operate until at least the middle of 2018.

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KEY TO THE DOOR

DEBTS MOUNT AFTER TAKEOVER

NAMA SEEKS 55M FOR CARTON HOUSE Nama is looking for in the region of 55m for Carton House in Kildare. Prospective bidders include the Lough Erne Resortowning Saliba family and Kennedy Wilson.

The five star hotel, which has a 1,100-acre parkland estate and golf course, was developed

by Paddy Kelly and the Mallaghan family in 2000. In 2011 Nama appointed receivers to a number of hotels owned by Paddy Kelly’s businesses.

Carton House is run

by Chockablock, whose directors are Paddy Kelly, Nobby O’Reilly and members of the Mallaghan family.

SLIGO’S DIAMOND COAST ON THE MARKET

The five-star Mount Juliet estate in Co Kilkenny made an operating loss of more than 2m last year.

The hotel and 500-acre golf resort was bought last year by investment group Tetrarch Capital, which is spending 10m on an upgrade. The resort has 11.7m in debt following the Tetrarch takeover, including a 5m shareholder loan. The fixed assets of the business were valued at 9.5m at the end of 2014, following a 7.3m cut in their value the previous year.

iNUA HOSPITALITY BUYS HIBERNIAN HOTEL KILKENNY iNua Hospitality announced on October 20th that it had officially completed the purchase of the boutique, four star Hibernian Hotel Kilkenny for 7.25m via selling agents DTZ Sherry FitzGerald. The acquisition further expands their hotel asset portfolio after recently completing the purchase of Muckross Park Hotel in Killarney at the beginning of the year and the Radisson Blu hotels in Cork and Limerick in 2014. iNua Hospitalty says the acquisition was particularly attractive because the boutique hotel segment is ‘the fastest growing segment in the industry’. iNua Hospitality is planning a soft refurbishment programme of the hotel’s 46 guest bedrooms. iNua Hospitality Managing Director Noel Creedon says that the purchase is consistent with their strategy of investing in well located, four and five star profitable hotels.”This was a unique opportunity to acquire a boutique and profitable hotel at an attractive price,” he says. “The Hibernian Hotel is a well established hotel, centrally located in the historic heart of one of Ireland’s main tourist destinations, which provides strong year round trade.”

The Diamond Coast Hotel, a four star seaside hotel on Killala Bay in Sligo, has been placed on the market with Savills’ hotel and leisure division with an asking price of 3m.

Opened in 2005, the hotel incorporates 94 bedrooms, a bar, bistro, restaurant, and conference and banqueting facilities.

It is being sold on behalf of the receiver David Hughes of EY on the instruction of ACC Bank.

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Partners in Food

PROFILE

CUSTOMERS JUST WANT TO

Have Fun RESTAURATEUR OLIVER DUNNE KNOWS ALL ABOUT FINE DINING AND HAS SCALED THE DIZZY HEIGHTS OF MICHELIN STARRED ACCREDITATION. HE EXPLAINS THE BIG CHANGES HE HAS MADE AT BON APPETIT SINCE LAST YEAR. Q: Can you describe the culinary experience that Bon Appetit provides?

A: Bon Appetit is a full customer experience restaurant. While we cook food to a very high standard, we also strive to give the customer a fun, relaxed, informal and atmospheric night out. We want people to leave our premises saying ‘that was a great night out’. Our menu changes on a weekly basis and we are constantly innovating.

We have a team of six chefs, including our Head Chef Aaron Carroll, in the kitchen and they

all bring something new and creative to the table .

Q: You were one of a select group of Michelin starred restaurants in Ireland. Why did you return your star?

A: Since October 2014 we have been operating just a tapas bar and a restaurant. The brasserie is gone so we no longer have a Michelin star restaurant. It was the best change we ever made.

Customers in Ireland go out to have fun – they don’t go out to worship food. Bon Appetit was a special occasion restaurant that was full on a Saturday

but not on other nights of the week so, since making that decision, the business has been booming. The tapas bar is the most progressive part of our business and it is full every night of the week. The success of our relaxed and informal approach in Cleaver East at The Clarence Hotel, which we opened two years ago, gave me the confidence to change our operation at Bon Appetit.

Q: Are you planning to make any new investments in the business next year?

A: We are always planning

investments. In our 10 years of trading there has never been a year when we haven’t made changes. In fact, I believe that we are one of the most progressive restaurants in the country and that we create, rather than follow, trends.

Q: What is your future vision for Bon Appetit?

A: The restaurant will continue to provide a full customer experience. For example, we are currently hosting critics tasting nights where we invite our customers to help us select our winter menu. We plan to continue introducing initiatives like this to help us to constantly improve our engagement with customers.

Oliver Dunne, Restaurateur and owner of Bon Appetit and Colm Bury, Managing Director, Keelings Farm Fresh.

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Dublin: +353 (0)1 895 5301

Wexford: +353 (0)53 9147447

Email: farmfresh@keelings.com

Cork: + 353 (0)21 4968088

Belfast: +44 2890324236

Web: www.keelings.com

29/10/2015 17:22

FOCUS ON FOOD

Taste the ATLANTIC Local seafood is at the centre of the visitor experience for diners on the stretch of the Wild Atlantic Way from Erris, Co Mayo to Galway Bay. Maev Martin talks to local producers along this route who are dedicated to giving consumers a taste of the Atlantic.

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ord Iascaigh Mhara (BIM), the Seafood Development Agency, in conjunction with Fáilte Ireland launched ‘Taste the Atlantic – a Seafood Journey’, a new dedicated seafood trail located on the Wild Atlantic Way, on July 30th last. Initially focusing on the ‘Bay’ region of the Wild Atlantic Way, stretching from Erris, Co, Mayo to Connemara and on to Galway Bay, ‘Taste the Atlantic – a Seafood Journey’ aims to give visitors to Ireland and Irish consumers an appreciation for the quality of Irish seafood available in this region and an understanding of how Irish seafood is caught or farmed. Included on the trail are restaurants that source their seafood from the following renowned seafood producers and fishermen, including Connemara Smokehouse, Croagh Patrick Seafoods, Killary Fjord Shellfish, Keem Bay Fish, Marty’s Mussels, Kelly’s Oysters and fishermen Gerry Sweeney and Gerard Hassett.

All restaurants and smokehouses on the trail are promoting the ‘Taste the Atlantic – a Seafood Journey’ with promotional materials supplied by Fáilte Ireland and all seafood on their menus lists the featured seafood producers.

Padraic Gannon of Croagh Patrick Seafoods supplies his seafood products to the Mulranny Park Hotel, Hotel Newport, and Achill Island Hotel, to name just a few. “By highlighting the fact that we supply specific restaurants along this dedicated food trail, we are hoping to create greater awareness of our business, and of our restaurant and hotel clients, among customers and visitors to the area,” says Padraic Gannon.

“It is also a great way to let diners and potential diners know where the food is coming from.

It all started with the Gourmet Greenway. This food trail was devised by the Mulranny Park Hotel, in association with Mayo food producers, to showcase the wonderful artisan food in Mulranny, Newport, Westport and Achill. The Mulranny Park

approached us to get involved in the Gourmet Greenway and our involvement in ‘Taste the Atlantic – A Seafood Journey’ follows on from the success of that initiative.” As well as the hotels in Mayo that they supply directly, Croagh Patrick Seafoods also supplies hotels and restaurants in Galway and Dublin via a number of wholesalers. “Over the next 12 months we have plans to open a visitor centre near our business and near the site where we do our fish farming,” says Padraic.

“We are awaiting planning permission at the moment. I supply mostly oysters, mussels and clams but other producers on the ‘Taste the Atlantic’ food trail produce smoked salmon and other fish products. I’m supplying some of their products to order at the moment but I’d also like to display those products if I got the visitor centre up and running.”

Connemara Smokehouse supplies a number of hospitality and tourism businesses along the Wild Atlantic Way route, including Kai Café in Galway,

CATERING REVIEW | OCTOBER 2015

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FOCUS ON FOOD

Padraic Gannon of Croagh Patrick Seafoods. Image courtesy of photographer Andrew Downes.

Launching the seafood trail on the Wild Atlantic Way are (l-r): Kate Kennedy, Killary Fjord Shellfish, Graham Roberts, Connemara Smokehouse, Sinead Hennessy, Fáilte Ireland, Mike Kelly, Kelly’s Oysters, Ian Mannix, BIM, Catherine Nee, Marty’s Fresh Shellfish, and Padraic Gannon, Croagh Patrick Seafoods.

I THINK THAT HOTELS, RESTAURANTS AND GOVERNMENT ALL HAVE A RESPONSIBILITY TO EDUCATE PEOPLE ABOUT THE BENEFITS OF EATING FISH AND THE IMPORTANCE OF USING RESPONSIBLYSOURCED SEAFOOD.

Lowry’s Bar in Clifden, and The Delphi Adventure Resort in Leenane. Like Croagh Patrick Seafoods, they have signed up for the new food trail to increase awareness of their products and to promote the benefits of seafood to domestic and overseas customers. Nationally, they supply three hotels and about 10 restaurants.

SEAFOOD SALES With Irish people consuming only 21kgs of seafood per annum in comparison to 34kgs in France, and a staggering 70kgs in Japan, we are behind not only in terms of buying frequency but also in the variety of fish species we eat. Irish seafood sales are expected to reach 1.5bn by 2025 so BIM aim to utilise this trail to not only promote Irish seafood and the producers in the region, but to educate and inform consumers about the expertise and skill involved in producing quality sustainable seafood.

“From sustainably caught rope mussels grown in Killary Bay to pot fishing for lobster off Achill Island and Irish organic

salmon smoked using traditional methods in Connemara, the trail gives visitors an insight into the dedication and passion that goes into Irish seafood,” says BIM’s Interim CEO Michael Keatinge.

“In addition to promoting the trail, BIM and Fáilte Ireland have provided training to chefs and front of house staff on the trail, including on-site trips to the local mussel and oyster farms to build and improve their knowledge of seafood and to advise the chefs, in particular, how to plan a seafood menu within their allocated budget.”

Saoire Roberts of Connemara Seafoods has noticed an increase in the consumption of fish in Ireland in recent years. “People are also becoming more interested in food and where certain foods can be sourced,” she says. “I think that hotels, restaurants and government all have a responsibility to educate people about the benefits of eating fish and the importance of using responsibly-sourced seafood.”

Padraic Gannon of Croagh Patrick Seafoods has also noticed a leap in fish consumption.

“Consumption of our products has increased by about 50% in the last 18 months in Mayo, Dublin and Galway,” he says.

“We used to export most of our product but now we sell well over half of it on the home market, and it is espeically appreciated by tourists. The thinking behind this dedicated food trail is to emphasise where the product comes from and the seasons for it because that is what overseas visitors, in particular, are interested in.

I’d like to see the Department of Health promoting seafood as an everyday food for Irish people, to be eaten at least twice or three times a week, and to make people aware of the health benefits of including it in their diet. I’d also like to see children in schools being made more aware of the benefits of a seafood diet, which would help combat the growing problem with obesity among children as well as adults. We could also invite schools groups to our visitor centre to let them see the potential we have along the Atlantic coastline.”

OCTOBER 2015 | HOTEL

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CATERING REVIEW

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Organics…

Naturally Good For Business

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SOME OF THE REASONS FOR OUR SUCCESS ARE: ◆ MEAT SPECIALISTS We have vast combined knowledge in all areas of meat and poultry. We can advise our customers fully on any of our products. ◆ FAMILY BUSINESS As Gahan Meats is family owned and run, we can offer a more personal service than other companies.

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04/09/2015 17:09

30/10/2015 10:27

Slow Food Fast Service The Confit Company’s slow cooked organic meats can be the meltingly tender heart of your menu.

#INGREDIENT

T

he Good Herdsmen co-founders John Purcell and Dermot Gannon, chef at The Old Convent, have combined their talents to create The Confit Company. Based in Tipperary, the company specialises in slow cooked organic beef and lamb for the food service sector. The finest organic meat is prepared and cooked confit style to ensure a rich flavour and tender result.

FEATHERBLADE BEEF CONFIT This beautifully marbled cut from the shoulder is slow cooked in a combination of Second Nature rapeseed oil, garlic and herbs until meltingly tender.

TIP: Serve with horseradish mash, wilted

greens and a red wine jus for a perfectly sophisticated plate.

BEEF TOP BLADE TIPS Braised for 12 hours in a confit mix of herbs and spices, these individual 280–300g portions of top quality beef are full of flavour and deliciously tender.

TIP: Perfect with fondant potatoes and braised

baby vegetables including swede, carrot and beetroot.

LAMB CHUCK TENDER Slow cooked for eight hours assuring tenderness and maximum flavour every time, this boneless chuck is ready to serve. Perfect in hot pots, sandwiches or as a main course.

TIP: Flake the cooked meat into rich gravy, add sautéed mirpoix vegetables and top with finely sliced potatoes. Bake in individual casserole dishes.

LAMB SHANK ‘48’ Let The Confit Company do the hard work on this menu favourite – the shanks are marinated for 24 hours in a blend of garlic, rosemary, thyme and rapeseed oil. They are then slow cooked for 24 hours until the meat is falling from the bone.

For further information, contact www.goodherdsmen.com

TIP: Serve with a rich tomato and seasonal

mushroom sauce on a bed of polenta; dress with a sprinkling of gremolata.

Tel: +353 52 7445500

OCTOBER 2015 | HOTEL

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CATERING REVIEW

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Commercial

PROFILE

Grand Classique Range

EXUDES STYLE & QUALITY A CROZES HERMITAGE OR HERMITAGE WINE ADDS CLASS AND ELEGANCE TO A HOTELIER OR RESTAURATEUR’S WINE OFFERING AND WILL TAKE THEIR WINE LIST TO THE NEXT LEVEL.

J

&C Kenny are honoured to have partnered with Cave de Tain, one of the largest Crozes Hermitage and Hermitage producers in the Rhone Valley. Located between Valence and Lyon, Cave de Tain lies at the foot of the Hermitage hillside. All the wines are made according to long-standing Rhône Valley traditions and faithfully respect each appellation’s specific terroir. In the left bank of the Rhône River, the Hermitage hillside towers above the Crozes Hermitage appellation.

It is here, on granite and alluvial soils, that the Syrah grapes are at their best.

The Rhône Valley has long been recognised as the birthplace of Syrah. Young Syrah wines are complex and fruity with aromas of red berries and violets and a spicy finish. As they age, they take on aromas of black fruit, venison, chocolate and pepper, which highlight the elegant and full-bodied structure. The two shining examples of the style and quality of Cave de Tain wines are their Grand Classique range of Crozes Hermitage and Hermitage.

The Syrah grapes for the Grand Classique Crozes Hermitage come from 11 villages spread over the northern bank of the Rhône River. The wine is partly aged

THE CAVE DE TAIN PHILOSOPHY OF MAKING GREAT WINE ACCESSIBLE TO A WIDER AUDIENCE

in a tank to preserve the purity and freshness of the fruit, and partly in French oak barrels to add complexity and structure.

This combines to give the wine a soft palate, full of elegance and finesse, with a savoury fruit and peppery finale. This wine is the perfect accompaniment to grilled meats, game and stews, as well as heavily seasoned cheeses.

The estate bottled Grand Classique Hermitage was awarded the Gold Medal in the Syrah du Monde 2014. The grapes are hand-picked and aged in French oak barrels in order to obtain

more rounded tannins and greater complexity. Aromas of blackberries combine with spicy notes of pepper, paprika and cumin, with soft hints of tobacco and bacon. This wine is full-bodied yet mellow, with a firm nut soft tannic structure.

It is fantastic if it is consumed when it is young but it also has great aging potential for 10 to 15 years.

The Cave de Tain philosophy of making great wine accessible to a wider audience is in unison with the ethos of J&C Kenny, which makes this distribution partnership a winning combination.

For further information, please contact aoife@jckenny.ie, or: J&C Kenny, Unit 9, Oranmore Business Park, Oranmore, Co Galway Tel: 091 794308 • Fax: 091 794737 • Website: www.jckenny.ie

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29/10/2015 17:09

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29/10/2015 12:41

SUPPLY

LINE ESSENTIAL PRODUCT KNOWLEDGE

RDI

FOOD WASTE REDUCTION SYSTEM With disposal costs on the rise, now is the time to look at installing a Food Waste Reduction System. RDI Systems are the experts in the field, with over 20 years of experience in installing reduction systems in hotels, hospitals, restaurants, canteens, multinationals and institutional facilities. The RDI system allows for the installation of multiple waste intake points, with all waste automatically delivered to a central processing point for dehydration – resulting in an up to 80% reduction. RDI Systems offers a free survey of your facility.

For more details, call (01) 6177963 / 087 255 3089 or visit www.rdisystems.ie

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BOTTLE CRUSHER The almost discontinuance of returnable bottles poses obvious disposal problems, particularly for operators of hospitality businesses. One of the most effective ways is to use a bottle crusher. The RDI Systems’ bottle crusher will break up to 950,000 bottles without the need to replace the crushing hammers. There are two types – one that will fit under a counter and one for the store or service yard. Crushing bottles reduces the number of waste glass storage bins required in the bar area, frees up space in the bar (the reduction will be 80%, or five bins to one), and reduces staff time managing waste glass bottles. Any size of bottle can be crushed and the crushed glass (cullet) is completely recycled.

To find out more, contact RDI Systems on (01) 6177963 or visit www.rdisystems.ie

DOBIQUITY

HOSPITALITY INDUSTRY APPS Cloud-based software service Dobiquity is changing the way the hospitality industry works. “For an affordable annual subscription, we provide access to a growing collection of customisable apps that enable hospitality operators to save time and money, work smarter, and make better decisions,” says Managing Director Enda Larkin. “Dobiquity provides an easy, economical, and secure way to improve operational performance, with apps currently available that help operators to self-manage mystery shopper evaluations, measure employee engagement levels, and gather customer feedback. Visit the dobiquity website to start your free trial now or contact Blathnaid at (087) 970 5387 to arrange a product demonstration.

Further information is available at www.dobiquity.com

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CATERING REVIEW | OCTOBER 2015

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29/10/2015 17:11

St Patrick’s Mental Health Services would like to congratulate their Catering Dept. for being awarded Ireland’s Healthcare Caterer 2015

FOR FURTHER INFORMATION ON HEALTHCARE PROGRAMMES AT ST. PATRICK’S GO TO WWW.STPATRICKS.IE OR CALL THE WALK IN MY SHOES HELPLINE 01-2493555

Grown on sun drenched Spanish hills, for deep, intense fruity flavours by a man who once wrestled bears.

One thing we can confirm, is that our wines are steeped in character.

At Febvre, we’re meticulous in our sourcing from only the finest vineyards. We carefully study every aspect of our suppliers, from the quality of their grape to the lie of their land. It’s what makes choosing any type of wine for your restaurant or bar, including the most challenging and complex, remarkably simple. See how Febvre can help you grow your wine sales, contact: info@febvre.ie +353 1 216 1400

(or so he says)

Original thinking in wine

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DUBLIN’S ICONIC SPORTING HOTEL

Jones’s Road, Dublin 3, D03 E5Y8, Ireland T +353 1 871 4444 E crokepark@doylecollection.com doylecollection.com/crokepark | #sliceofthecity

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INTERIOR TRENDS

Interior DESIRE

Style Tip Be cognisant of the budget at all times, capture the brief, deliver the best design you can within the available budget and, where possible, keep it simple.

EICHHOLTZ SIDE TABLE

Terry McAleavy of interior designers and project managers Cunningham McLean talks about mixing leisure and business when they re-designed the four star Double Tree by Hilton, Burlington Road.

B Bar, Double Tree by Hilton, Burlington Road SPUN REFLECTOR PENDANT

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Terry McAleavy WILLOW RUG

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THEODORE ALEXANDER RELAX LOUNGE CHAIR

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The brief we received was to “bring the property back to being the best four star hotel in Dublin and to achieve the high standards expected of a Hilton Hotel.”

Terry says it was important that the design “captured a mood that would cater for all guests”, reflecting the hotel’s corporate and conference business during the week and its leisure customers at the weekends.

“The building looked tired, the car park and gardens were in a poor state, and the hotel entrance arrangement didn’t help the overall image,” says Terry. “So the design process started at that point. There was too much detail and decoration in the ornate plasterwork in the restaurant and the beauty of the room was lost so we decided to strip back the decoration and carefully repair and move some of the plaster detailing. We then painted the room to highlight the detail that was always there. The hotel’s 500 plus bedroom doors were replaced and a new key-less lock system fitted. The Executive Lounge houses an old style bar counter. We worked with the hotel to offer the executive guests more of an Irish experience and the hotel team provided the solution – a free Guinness tap. Top that!”

BLACK PICTURE FRAMES

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OCTOBER 2015 | HOTEL

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CATERING REVIEW

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A QUICK CHAT

We have one of the most unique fine dining settings in Ireland located aboard two former carriages of the Orient Express.

MEAL: FOIE GRAS

Anything with foie gras. Terrine duck leg confit, seared foie gras, Bon Bon, Kohlrabi sauerkraut, black truffle honey, Beluga lentil jus. As a main, Rabbit Assiette, stuffed loin, offal tartlet, pressed shoulder, celeriac, potato truffle mousseline, baby roots, vanilla jus.

ALAN McARDLE WISH LIST: THERMO MIX

It has to be my Vacuum Pac machines and my water baths essential in fine dining at The Pullman Restaurant.

Our kitchen brigade are constantly looking at ways to marry the theme of the train into our offerings - we ran a fantastic Afternoon Tea Week of Wonders from October 24th to 31st.

Our young and ambitious kitchen brigade like to experiment and we channel that flair to create a menu that is sympathetic to the surroundings, but has an element of surprise for the added enjoyment of guests.

INGREDIENT: GAME

I can’t pin it down to one - I love autumn in general. During the game season it would be venison, beetroot, rabbit, truffles, trumpets and celeriac.

We use a cheese trolley to display our local Galway cheeses, which is a throwback to how this was served when the carriages were part of the Orient Express.

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Glenlo Abbey Hotel’s Head Chef takes Hotel & Catering Review’s Jane Quinn on a journey aboard the hotel’s culinary Orient Express, The Pullman Restaurant.

CHEF: DERRY CLARKE

My favourite chefs would be Tom Aikens and Daniel Clifford. In Ireland, it would be Derry Clarke.

Graeme Dodrill was a great mentor to me. Rabbit dishes remind me of working with him after service to get my rabbit prep down to the correct time! I also admire Errol Defoe, whose knowledge and techniques are phenomenal.

CATERING REVIEW | OCTOBER 2015

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29/10/2015 16:59

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