Hotel and Catering Review - Issue 7 2024

ISSUE 7 2024

A RISING TIDE...

The impact of luxury hotels on rural towns

Where BUSINESS meets COMFORT

NEW HEIGHTS DARA CRUISE

A NEW LOOK FOR RADISSON BLU HOTEL DUBLIN AIRPORT

takes on Group GM role at Neville Park Hotels

Steady as he goes STEPHEN GIBSON on 15 years at PICHET

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Contents ISSUE 7 2024

IN THIS ISSUE

17

“I think as a chef, the more mature and older you get, you realise it’s really simple food that you want to cook and eat yourself. From the start, I didn’t want this 10 garnishes on a plate thing.”

Stephen Gibson, Founder, Pichet

REGULARS

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NEWS

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DRINKS CART

13 15 22 24 27 28 32 35 36

INGREDIENTS

Its earthy flavours make beetroot a staple ingredient for Orla McAndrew

OPEN KITCHEN WEEK Kitchens are being urged to take part in Open Kitchen Week this November

PARTNER PROFILE

Top class facilities and a new look at the Radisson Blu Hotel Dublin Airport

INTERVIEW

Dara Cruise at Neville Park Hotels on giving guests unique experiences

EXPERT OPINION

Shane McLave offers his tips on how to prepare for awards judging

LUXURY HOTELS

Donagh Davern on the difference a luxury hotel can make to a rural town

SUSTAINABILITY

SEAI is helping hospitality businesses become lower-carbon operations

ENERGY

Calor Ireland is energising Ireland’s hotel and restaurant industry

MEMORABLE MEAL

Fred Pallavione on meals that feed the soul

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CATERING REVIEW

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney Stock Photography: iStock Infographics: www.flaticon.com Production: Claire Kiernan Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9.

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 2024. 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 Welcome to issue 7 of Hotel & Catering Review 2024 This year, Pichet’s fifteenth year in business coincides with founder Stephen Gibson’s fiftieth birthday. Thoughts around slowing down and taking a step back from the kitchen have been revised; Stephen is enthusiastic about the next fifteen years at the city centre restaurant and about his role as Executive Head Chef at Café En Seine.

Pichet opened its doors at a time when Ireland was in the throes of an economic crisis but despite this, the restaurant thrived and today it’s recognised for its consistency around service and food quality. With Head Chef Harry Quinn at the helm, Pichet is exactly where Stephen wants it to be.

For more, turn to page 17.

Open Kitchen Week is taking place this November and Chef Network is urging kitchens to sign up. The initiative, which ran for the first time last year, gives aspiring chefs a chance to get real-world experience working in restaurants, hotels, bakeries and cafés across the country. It gives kitchens an opportunity to present a real-world depiction of the industry, rather than the one we’re presented with on popular TV shows. It’s also a way of recruiting people into a sector that’s crying out for fresh talent. For more about Open Kitchen Week, go to page 15.

Dara Cruise, the new Group General Manager at Neville Park Hotels, talks about the challenges and opportunities of managing three very different properties on page 24.

On page 28, Donagh Davern discusses the difference a luxury hotel can make to a rural town. Cashel Palace Hotel has brought people back into the town, while hospitality and retail businesses are reaping the rewards of having an award-winning, Michelin star hotel on their doorsteps.

It has allowed Cashel town to not just thrive, but “be the envy of other towns in the area who are suffering from a lack of trade and investment.”

Editor: Denise Maguire Email: denise.maguire@ ashvillemediagroup.com

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Denise Maguire www.hotelandcateringreview.ie | info@hotelandcateringreview.ie @HC_Review | facebook.com/hotelandcateringreview

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News

Your monthly round-up...

FITZPATRICK HOTEL COLLECTION ACQUIRES IRELAND’S OLDEST HOTEL Mark and Joseph Scott-Lennon, Directors of Fitzpatrick Castle Hotel, have announced the acquisition of The Woodenbridge Hotel & Lodge in Wicklow.

This is the first Irish Fitzpatrick Hotel in over 20 years and marks a milestone in the history of both establishments, uniting one of Ireland's oldest hospitality families with the country's oldest hotel. The Woodenbridge Hotel & Lodge is the second property in the newly named Fitzpatrick Hotel Collection, which aims to expand further in the coming years. Joseph Scott-Lennon said: "We are excited to embark on this new chapter and look forward to welcoming guests to experience the unique charm and warm hospitality that both Fitzpatrick Castle Hotel and Woodenbridge Hotel & Lodge are known for. We would like to thank Gerard O'Brien and his family for their stewardship of Woodenbridge and wish them every success in the future."

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APPOINTMENT Chef Niall Hill has joined Sodexo as its Head of Food for the island of Ireland. He will be responsible for driving the company’s culture of food service excellence and the continuing development of its culinary teams on client sites.

Niall has over 30 years’ experience at the highest levels nationally and internationally. He was a food consultant for over six years and a director of The Butler’s Pantry for 16 years before that. “I’m very excited to be working with Sodexo as its commitment to food excellence, sustainability and ambitious net zero strategy aligns with my personal and professional values.

I look forward to continuing to innovate and deliver food solutions focused on nutrition, sustainability and health and wellness,” he said.

FOOD NUMBER ONE FOR WEDDING GUESTS A survey by Lawlor’s of Naas has shed light on what Irish guests truly value when attending a wedding. Traditional venues remain popular, with 64% of those surveyed still opting for traditional wedding venues such as hotels, churches and banquet halls. Over 40% of guests favour Irish venues, while 85% of guests said their favourite part of the wedding is the meal. The survey was released before the Lawlor’s of Naas wedding showcase in September. CEO Dee Nix said: "Weddings are our passion at Lawlor’s of Naas. Our packages are designed to reflect each couple’s unique style and personality because no two weddings are the same and we know how important it is for your style and personality to shine in your ceremony.”

LIMERICK STRAND PARTNERS WITH HOMETREE The Limerick Strand Hotel is the first hotel in Limerick city to partner with Irish charity, Hometree. Since its establishment in 2014, Hometree has planted over 150,000 native trees such as Scots pine, willow and alder. The charity encourages public involvement in enhancing Ireland's habitats and biodiversity through regenerating land, conserving and restoring permanent woodlands.

“For every conference of over 100

attendees and each wedding, a native tree will be planted, reinforcing our commitment to environmental responsibility. We are also happy to provide tips for anyone eager to host a more sustainable event," said Kate Wieczorkiewicz, Sustainability Manager. The hotel has also unveiled its new Green Meetings and Green Weddings initiatives, offering ideas for hosting greener, more sustainable events.

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APPOINTMENT Conrad Dublin has announced the appointment of Lynn McLaughlin as its new General Manager.

Previous roles include positions at The Gibson, where she led the hotel through a refurbishment and the Clayton Hotel Charlemont, where she oversaw the opening of the first new-build Clayton Hotel. Originally from Paisley, Scotland, Lynn said: “Conrad Dublin is renowned for its exceptional service and deep connection to the cultural heartbeat of this vibrant city. I am so excited to build on this legacy, bringing fresh perspectives and innovative ideas to further elevate our guest experience.”

Pictured are Barry O’Connor, Director, Hotel Westport; Cathal J Hughes, Director, Hotel Westport; Maire Hughes, Director, Hotel Westport; and Paul Stewart, Director, Stewart Construction

THE GRACE TO REPLACE HOTEL WESTPORT Westport Estate has announced that a new luxury hotel, The Grace, will replace Hotel Westport, in early 2026. The new name draws inspiration from two women linked to the Estate – legendary Pirate Queen Grace O’Malley and Grace Kelly, a distant relative of the Hughes family, owners of the estate. Owen Hughes, Director, Westport Estate said: "For decades, Hotel Westport has been a pillar of our local community, providing jobs and opportunities for countless families. As we bid farewell to Hotel Westport, we celebrate its legacy and the dedicated staff who have shaped its history. We want to take this opportunity to thank the entire Hotel Westport team and the valued guests who have been at the core of its success over the years.”

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CALLING THE OVER 35’s!

New venue SoHo Dublin has launched ‘Let’s Dance’ – the first-ever nightclub event in Dublin for those aged 35 and over. The event aims to give the night back to those who’ve watched Dublin’s nightlife evolve, yet often feel out of place in today’s club scene. The slow set also makes a return for those who remember it. The party kicks off at 5:30pm, with last entry at 8pm and the event wrapping up at 10pm.

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ELBOW LANE BREWERY WINS ‘BEST IN IRELAND’

Russell Garret, Master Brewer

Cork’s Elbow Lane microbrewery, the smallest brewery in the country, scored both a Gold Award and a Best in Ireland Award for its 'Elbow Lager' at the 2024 World Drinks Awards. Resident mixologist and front of house manager at Elbow Lane restaurant, Joe Timbrell, also won a Silver in the Liqueur Category for his own 'Joe’s Amaretto'. Elbow Lager is a refreshing continental-style lager and owes its flavour to Pilsner and Munich malts and "Noble" hop varieties imported from Germany and the Czech Republic. “We are delighted to win Best in Ireland for our Elbow Lager. This is one of the first beers we made at Elbow Lane when we set up the brewery in 2014, so it's great to celebrate this win as part of our tenth anniversary,” said Master Brewer Russell Garret.

At 27% abv, 'Joe’s Amaretto' was described by judges as having “a dominant sweet almond aroma with a thick and sweet mouthfeel leading to a palate rich in almond, complemented by a mysterious spice note that adds intrigue, providing a smooth and nutty overall experience."

AIDAN MCGRATH COOKBOOK TIPPED FOR TOP AWARD

BRUXELLES CELEBRATES PHIL LYNOTT Bruxelles Bar hosted a special event to honour the 75th birthday of Phil Lynott in August. The ‘Phil Lynott and Thin Lizzy Appreciation Day’ featured back-to-back Thin Lizzy classics in Flanders Rock Bar, while a complimentary tattoo artist offered Thin Lizzy flash tattoos to mark the occasion. A special Thin Lizzy Whiskey signature serves menu was also available, with official Thin Lizzy x Bruxelles merchandise on offer.

The first ever Michelin-starred pub in Ireland has published its debut book and it’s already been named one of the best in the world. The debut book by Aidan McGrath, ‘The Wild Honey Inn: An Irish Dining Pub’, is in line for a Gourmand 2024 World Cookbook Award in the ‘Hotels’ category. The boxed, cloth-bound book tells the story and shares the recipes of McGrath, who holds a star for his restaurant in The Burren. “I’m thrilled. Writing the book was a labour of love and allowed me to showcase what we do. We were proud to become Ireland’s first Michelinstarred pub and we’ve attracted guests from across the country.

We wanted to tell our story in a book and for a respected panel of judges to have named it one of the best books in the world for 2024 is beyond our dreams. The book is available directly from us, via the website, and we hope people enjoy it as much as they’ve enjoyed the restaurant,” says Aidan.

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FIFTY YEARS AT ASHFORD CASTLE

SHEILA O'RIORDAN ACQUIRES BELLINTER HOUSE Hotels Properties, the hospitality and hotel management group headed up by Sheila O’Riordan, has acquired Bellinter House Hotel & Spa in Meath. "I'm incredibly excited to be a part of Bellinter House's history and its future. This estate is a treasure of County Meath and I look forward to working closely with the wonderful team here to ensure it remains a cherished destination for both locals and visitors," said Sheila. General Manager Denise O'Brien will continue in her role. "Working alongside Denise is a privilege," Sheila added. "Her experience and passion for Bellinter House are invaluable and together, we aim to enhance the guest experience while preserving the unique charm and historical significance of this beautiful property."

ZAMBRERO IRELAND REACHES 25 LOCATIONS Mexican restaurant Zambrero has reached a milestone of 25 locations in Ireland. The former Leinster and Connacht rugby player Darragh Fanning opened the first Zambrero location on Dublin’s Hatch Street in 2016. The brand entered Covid with just five locations and has since experienced rapid growth, reaching 25 premises with the opening of Rathmines earlier this summer. The aim is open 45 outlets across the country. Zambrero's Plate 4 Plate initiative ensures that for every burrito or bowl purchased, a meal is donated to someone in need through Zambrero’s distribution partner, Rise Against Hunger.

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It was August 1974 when Galway man Martin Gibbons stepped through the doors of Ashford Castle for the very first time, starting his first ‘proper’ job as a commis waiter at the hotel’s George V restaurant. Fifty years later and Martin is still walking through the castle doors, where he is now maître d’ in the same restaurant. The Gibbons’ family association with the estate dates back to the time of his grandfather, also Martin, who worked as a gamekeeper for then owners, the Guinness’. His father was a ghillie, fishing Lough Corrib with guests of the Castle from the 1940s through to the 1960s.

Three of Martin’s five children have also worked on the estate and the Castle is where he met his wife Breege, when she was working there as a chef in the 1980s. With no plans to retire any time soon, Martin hopes to continue meeting and greeting guests for many years to come.

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Partner Profile

SKILLS for SUSTAINABILITY Micro-qualifications under the Skills to Advance programme equip employees with the green skills needed for sustainable business practice

“We were able to bring all these new skills back to the business basically straight away, starting off with waste segregation, looking at reusable items for the business, cutting out plastics and also energy savings” Jon Geary, Co-Founder of the award-winning Little Mamma’s gelato shop in Donegal Town

N

ow, more than ever, companies need to ensure their employees have the skills to compete in a low carbon, resource efficient and circular economy. Upskilling staff in green skills is becoming recognised as an essential part of future-proofing businesses, while empowering employees to act as agents of change in tackling climate change.

With the Skills to Advance, Green Skills microqualifications, it has never been easier to train staff. This highly-subsidised suite of programmes is designed to boost awareness of the key environmental sustainability issues affecting organisations and equip every learner with the green skills needed for sustainable business practice.

These micro-qualifications have been developed under Skills to Advance, an initiative providing subsidised upskilling for employers and their employees, funded by SOLAS, the State agency responsible for Further Education and Training (FET). The programmes have been created in collaboration with SOLAS, the 16 Education and Training Boards (ETBs) nationwide, the Environmental Protection Agency, Sustainable Energy Authority of Ireland, Irish Water, IDA Ireland,

Enterprise Ireland and the Regional Skills Fora.

Micro-qualifications are short, stackable, fully accredited qualifications. They are provided locally

by ETBs across the country and at little to no cost.

Programmes are delivered in a flexible, blended format with tutor support and online digital resources to enhance the learning experience and are scheduled to suit participating companies and their workforce.

There are currently seven Green Skills microqualification courses that are awarded at levels 4 to 6 on the National Framework of Qualifications.

Programmes include Environmental Sustainability in the Workplace, Sustainable Procurement, the Circular Economy and more, with further programmes currently in development.

Since 2019, more than 80,000 people have participated in a Skills to Advance course. These programmes are a fantastic opportunity for career development within companies, empowering business owners and employees with the skills to create more sustainable, competitive and profitable companies, while future-proofing jobs.

Learn more about the programmes on offer by visiting skillstoadvance.ie or contacting your local ETB.

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News

Drinks

Cart

The latest releases, news and all things drinks-related

WAGES UP, HEADCOUNTS DOWN A survey from the LVA has shown more than one in three Dublin pubs say they will reduce their headcounts due to the minimum wage increase. A further 21% say they will hire less new staff and half will be forced to increase their prices if the minimum wage continues to rise over the next few years. One in six say it’s no longer profitable to open seven days a week. www.lva.ie

DRAG AT SABA Saba has announced its first Drag Brunch in partnership with Bacardi, set to take place on Saturday, September 28th, at the restaurant’s South William Street location.

The event promises dazzling drag performances, mouthwatering dishes and refreshing Bacardi cocktails. The ticket price of €40 offers a dish from Saba’s menu and three expertly crafted Bacardi cocktails. www.eventbrite.ie/e/drag-brunch-in-partnership-withbacardi-tickets-992888164227

GIN AND HORSES

WHISKEY HOTEL Hotelier Adrian McLaughlin and Whiskey Master Distiller Darryl McNally have partnered with businessman Carl Harrison to create Ireland’s first whiskey hotel.

An investment of £1.75 million is going into the Londonderry Arms in Carnlough which will offer guests whiskey cocktails, whiskey tasting flights, a retail Whiskey Chamber and whiskey experiences, including the Carnlough Whiskey Festival. www.londonderryarmshotel.com

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Leopardstown Racecourse has announced that Xin Gin is its new premium gin partner. From Ahascragh Distillery, Xin Gin merges the founder’s love of Asia and Ireland to create a juniper-led, dry gin. Xin Gin will feature prominently across the Leopardstown racing calendar and will be available across all public and hospitality areas throughout the racecourse. www.ahascraghdistillery.com

CATERING REVIEW | ISSUE 7 2024

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Thankto ouryou

Sponsors 28www.goldmedal.ie 01* *25 Hotel

Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com

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NEW ROE & CO FLOR SINGLE GRAIN IRISH WHISKEY

22 LIC EN SIN GWOR L D. I E

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News

INGREDIENTS Its earthy flavour makes beetroot a staple ingredient for

ORLA MCANDREW My favourite ingredient to cook with is beetroot. I think it's quite underutilised and adds a delicious earthy grounding balance to many dishes. It's incredible with mackerel, feta, thyme, honey, black pudding, pearl barley, salmon, capers and so many other ingredients. My particular recipe focuses on Palestinian flavours and is inspired by Sami Tamimi's beetroot and sweet potato dip.

Beetroot and sweet potato dip Ingredients

Method

• 2 large roasted beetroots

• Cook the pearl barley as per packet instructions (usually rinse first and top with double the amount of cold water, bring to boil, reduce heat and simmer for 25 minutes until water has been absorbed).

• 1 can cannellini beans • Juice and zest of 1 lemon • 4 cloves of garlic • 1/2 tsp cinnamon • 1/4 tsp allspice • 1 tsp sea salt • 5 Palestinian dates, pitted and soaked in hot water

• Blitz the cooked beetroot in a blender and add the can of cannellini beans, blitz again for 30 seconds, scraping down the sides.

• 2 tbsp Greek yoghurt • 1 tbsp apple cider vinegar • 100g cooked pearl barley • 30g fresh parsley • 30g fresh mint • 30g fresh dill (optional) • 80g pistachio/walnuts

• Heat the olive oil in a pan and add the garlic cloves and spices and heat through for 40 seconds. Remove from heat and set aside.

• Add the dates, salt and lemon juice to the beetroot and blitz again for 30 seconds.

• Once the spices have cooled, add them to the beetroot and blitz again for 30 seconds. Transfer to a serving dish and stir in the vinegar and Greek yoghurt. Top with the cooked pearl barley, chopped herbs, crumbled feta and chopped nuts.

• Serve with some sumac toasted pitta breads.

Orla McAndrew is a zero waste chef and was most recently involved with the Cork on a Fork Festival

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02/08/2024 30/08/2024 09:29 15:25

Open Kitchen

Open call to

KITCHENS Kitchens are being urged to take part in the second Open Kitchen Week, taking place this November

T Ruth Hegarty, Food Policy Consultant and Chef Network spokesperson

“It’s a longterm approach to getting new talent into the industry and it’s also an opportunity to change how the cheffing profession is perceived”

he first Open Kitchen Week took place last year, an initiative aimed at attracting fresh talent into the industry and giving members of the public a chance to find out what working in a professional kitchen is really like.

This year, Open Kitchen Week is taking place from 11th to 17th of November. Interest in last year’s programme surpassed expectations; this year, it’s a harder ask. “I think that given where things are with the industry, it’s difficult for kitchens to get on board and commit to something that’s happening in November. Hospitality businesses are in firefighting mode and while there has always been an element of surviving week by week in this industry, it definitely feels like morale is very low at the moment,” said Ruth Hegarty, Food Policy Consultant and Chef Network spokesperson.

There’s no denying the good intentions of the Open Kitchen Week programme. It gives aspiring chefs of any age a unique opportunity to get realworld experience working in restaurants, hotels, bakeries and cafés across the country. Kitchens that sign up get the chance to present an honest portrayal of the industry rather than the one sometimes depicted on TV that shows a fractious, hostile environment. It’s also a way of recruiting new people into the industry. “A diverse mix of people participated in the programme last year.

We had people who were considering a career in a kitchen and others who were just curious, which was great too as the programme is all about

changing perceptions. We had a few chefs who came back to us to say their participants were after more experience or were interested in a full-time job. At Chef Network, we also had some people looking for information on training as a chef.

Last year proved that the initiative works; now, we need more kitchens to sign up for this year’s programme.”

Open Kitchen isn’t an overnight solution to the industry’s staffing issues but it’s a start, says Ruth.

“It’s a long-term approach to getting new talent into the industry and it’s also an opportunity to change how the cheffing profession is perceived. We want to showcase all sectors and all kinds of kitchen roles, ideally in kitchens in every county across the island. By getting involved, kitchens can contribute to the future of the industry by showcasing career opportunities and attracting new talent.”

A new website, openkitchen.ie, allows host kitchens to list their available slots. This year, kitchens are being advised to offer a maximum of three. “We think about three is ideal, but if a kitchen is only in a position to offer one, that would be great. Chef Network is here to help host kitchens with the sign up process. It’s a long-term investment in the profession and the industry, but it’s one that’s absolutely worth it.”

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Cover Story

I love my job and the energy of it and I love the way I have Pichet now

Steady as he goes

As Pichet turns 15, STEPHEN GIBSON isn’t planning on slowing down any time soon

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Cover Story

“When we opened Pichet, we were new to the market so we could be whoever we wanted to be. We went in as an affordable restaurant and that stood to us”

The Pichet team

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Cover Story

I

t’s not a great time for Irish restaurants. When word broke that Rustic Stone and Brasserie Sixty6 – two busy city centre restaurants – were to close, the news sent ripples of panic throughout the industry. They’re not the only high profile venues to close this year; a staggering 577 restaurants have closed in the 11 months since September 2023 when VAT increased, according to the Restaurants Association of Ireland (RAI). It is, said Dylan McGrath, “simply not sustainable. It’s hard to put into words what has happened to restaurants and the city centre in the last four years.”

It’s a situation that Stephen Gibson is very cognisant of.

The Pichet founder is celebrating fifteen years in business, having opened right in the middle of the recession. Business is steady, but it’s not something he takes for granted. “You take it week by week. If you have a good week, then you just hope the next will also be good. We get a lot of corporate business which keeps us going and we’re well located to take advantage of the tourist trade. The only guarantee in this industry is that December will be good – that’s the cream.”

Stephen came up in the kitchens of La Stampa and L’Ecrivain, working with Paul Flynn and Derry Clarke. He was in the L’Ecrivain kitchen when it was awarded a Michelin star in 2003. “To be part of the team around that time was something special. After that, I got the opportunity to be Head Chef which I did for five years. Watching the way Derry ran not just the kitchen but the restaurant was a real inspiration. Towards the end of my time there, I decided I wanted to open my own restaurant. This was 2008 – people had stopped going out and everyone was in survival mode but I had already started the process of looking for a premises. Even though the economy was getting worse and worse, I just thought we’re in it now, it’s time to make a move.”

The first few years were no picnic, but Stephen thinks Pichet had an advantage over other established city centre restaurants. “Other places around town had started to do these crazy three course deals or they were trying to change their whole pricing structure. When we opened Pichet, we were new to the market so we could be whoever we wanted to be. We went in as an affordable restaurant and that stood to us. We got good reviews and we also had the TV show, which really helped us. So the first few years were busy.”

A fear of failure was Stephen’s constant companion in those early years. “My whole career was about opening my own place. The reality of, I have to make this work, I don’t want this to fail, really hit when we opened. There were also the additional pressures of getting your finances right, having enough to pay the rent and staff wages. It was a real learning curve.”

The practicalities of running a restaurant may have taken some getting used to, but Stephen was clear from day one on the food he wanted to cook and present. ‘Keep it simple’ has long been the philosophy and although the menus at Pichet have evolved over the years, Head Chef Harry Quinn has brought the kitchen back to basics since taking up the helm in 2020. “I leave Harry to it.

Today, Pichet is his food and his style, which is quite similar to mine. Anything he makes, I taste it and just go, wow. I have complete trust in him.” A stand-out dish on the Pichet menu is Harry’s Oxtail Agnolotti – a piece of shortrib served with a parmesan sauce. “I think as a chef, the more mature and older you get, you realise it’s really simple food that

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Cover Story

Île Flotante Poached Rhubarb Blood Orange Sorbet

Harry Quinn, Head Chef, Pichet

you want to cook and eat yourself. From the start I didn’t want this 10 garnishes on a plate thing.” Harry took on the role of Head Chef when Stephen decided it was time to embrace a new challenge. In 2018, he was named Executive Head Chef at Café en Seine. It was a chance to work in a different environment - a kitchen with faster turnaround times and a menu full of crowd pleasing dishes. Today, Harry runs the kitchen at Pichet, with Stephen dipping in and out. The two have created a relationship that’s built on trust and a mutual love of food. “It just works. I’m very fortunate to be in the position I’m in.”

At the beginning of his career, working in kitchens in the UK and aboard the QE2, Stephen quickly learned how he didn’t want to run his own kitchen. “When I worked in London in a three star Michelin restaurant, there was daily kitchen violence and fights. I’ve always been able to keep a cool head and get on with it. You can shout at people, but you won’t get the best out of them. Show a person how to do something and you’ll reap the rewards.”

Did opening in a recession give Stephen the resilience to cope with bumps along the way? “I suppose it gave us the drive to try and make it work. The day we opened, we knew we had to keep our costs really tight. That was an advantage to us over a business that was 10 years old and not watching its costs as closely. Covid was a different story altogether.

That was the biggest challenge we encountered in the 15 years.” The ‘not knowing’ took its toll. “I’m a hard worker, I’m easygoing, I can handle stress well but I really found my mental health starting to deteriorate during Covid. No-one knew what was going to happen, whether you’d get your business back or what state it would be in when you did open.”

No matter how good your menu or how controlled your costs, success isn’t guaranteed in today’s hostile climate.

Over the past 15 years, Pichet has garnered a reputation for consistency around food quality and service. “I think the only

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Tartare of John Stone

“I leave Harry to it. Today, Pichet is his food and his style, which is quite similar to mine.

Anything he makes, I taste it and just go, wow”

way to achieve that consistency is with your staff. Jeremy Phillips who runs front of house is with me seven years. Having a core team on the floor drives consistency and from a kitchen point of view, working with the same team who share the same mindset is crucial. I’m lucky to have Harry along with Jimmy, his second chef. Jimmy came to Pichet when he was in transition year. He went to college and worked with me the whole way through, then worked with Ross in Chapter One. He went to the UK for a while before coming back to us here. He’s been at Pichet for over a decade and he’s excellent.

It’s your staff that make you good.”

Stephen will soon be celebrating another milestone – he turns 50 this year. Ideas around taking a step back and slowing down have been revised as he gets closer to the big day. “Now I’m thinking right, I’ll keep going for another 10 years and see where I am at 60. I love my job, I love the energy of it and working in the kitchen. I also love the way I have Pichet now.

I get to jump in, do a service and walk out at the end of the night. It’s great to finally be in that position.”

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03/09/2024 12:18

Kickstart The Climate Action Journey In Your Business Climate Action Guides for Tourism Businesses.

Fáilte Ireland has developed a suite of practical climate action guides tailored for the tourism sector to enable businesses to make more practical operational changes to reduce their carbon footprint.

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Find out more at failteireland.ie

02/05/2024 17:16

Partner Profile

Where business meets and The

Radisson Blu Hotel Dublin Airport has had a makeover! With a perfect blend of modern design and comfortable furnishings, the newly refurbished 4 star hotel and conference centre provides an unparalleled experience for business travellers and event planners alike.

Boasting over 1,200 sq m of meeting and event space and capacity for over 400 delegates, the newly remodelled conference centre features a main plenary room, 10 break-out rooms and an impressive exhibition and registration space.

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Top class facilities and a dedicated team make the newly refurbished Radisson Blu Hotel Dublin Airport the first choice for event planners and business guests

“I am thrilled to showcase our newly refurbished hotel and conference centre. This significant investment reflects our commitment to providing outstanding facilities and service to our guests. I am incredibly proud of my team and their unwavering dedication to providing an excellent customer experience. Their dedication has been instrumental in the successful refurbishment of our hotel and conference centre and it has also earned us the prestigious ‘Great Place to Work’ award. It truly is a great place to work,” said Elaine Carolan, General Manager at the hotel.

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Partner Profile

“I am thrilled to showcase our newly refurbished hotel and conference centre.

This significant investment reflects our commitment to providing outstanding facilities and service to our guests” Elaine Carolan, General Manager

The hotel’s highly experienced team is a testament to the power of collaboration, having worked together for many years creating an exceptional environment for both guests and staff. The senior team has over 155 years combined experience of working at the Radisson Blu Hotel Dublin Airport alone!

The renovated space was designed by Cantrell & Crowley Architects & Interior Designers. Each space has been meticulously designed to meet the diverse needs of today’s travellers. All rooms are equipped with state-of-the-art audiovisual technology, so whether hosting a high-definition video presentation or conducting a multi-location video conference, the hotel’s advanced technology infrastructure supports all requirements, ensuring events run smoothly without any technical hitches.

Alongside the revamped conference facilities, the hotel has completely renovated its ground floor and food & beverage outlets. The Lounge is a thoughtfully designed space that serves as both a productive workspace and a serene spot for relaxation. With comfortable seating and modern workstations, guests can easily transition between business and leisure.

Whether meeting a colleague for lunch or unwinding

after a busy day, The Lounge is the ideal setting.

Collage Restaurant offers a unique dining experience with a focus on quality and sustainability.

Indulge in the famous Radisson Blu buffet breakfast or enjoy the extensive buffet lunch with a selection of dishes catering for all dietary requirements. In the evening, Collage transforms into a vibrant dining venue, offering a curated menu from Executive Chef Sara Sannumugam that highlights seasonal ingredients and exquisite culinary techniques.

With its exceptional facilities and award-winning team, the Radisson Blu Hotel Dublin Airport stands as a premier destination where business meets comfort and convenience.

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Hotels

Midlands Park Hotel

Riverside Park Hotel

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New

DARA CRUISE, the new Group General Manager at Neville Park Hotels, on providing guests with unique experiences

HEIGHTS HOW’S BUSINESS ACROSS THE THREE PROPERTIES? It’s good. Our businesses service different audiences and markets.

The Riverside Park Hotel and Crown Quarter in Wexford are enjoying the strongest period of the year, running at 95% occupancy. For Midlands Park Hotel in Portlaoise, it’s an interesting week for us as it’s Electric Picnic. That’s our busiest weekend of the year so we’re gearing up for that.

WHEN DID YOU JOIN NEVILLE PARK HOTELS? I joined the company seven years ago as General Manager at the Midlands Park. I held that role for five years before taking an operational position at Crown Bar in Wexford. Originally, the premises consisted of just a bar but during Covid, work began on a new development consisting of 26 bedrooms, a restaurant, coffee shop and additional pub, all under the umbrella of Crown Quarter.

Then in late May of this year, I took on the role of Group GM. WHAT DO YOU ENJOY ABOUT THE ROLE? Each property has its own opportunities and challenges. There’s great variety with the role; you can’t apply the same logic to all three businesses but what’s the same is the wonderful people you get to work with. They’re so committed and there’s a real spirit of care, which is our group core value. During Fleadh, which took place in August in Wexford, we brought in about 80 staff members from across the businesses. Everyone gelled to deliver an incredible experience and I’m so proud of the way everyone pulled together.

Taking care of people is what’s important to us, in terms of the service we provide to our customers and the environment we provide for our teams. That’s what I work towards every day.

“There’s great variety with the role; you can’t apply the same logic to all three businesses but what’s the same is the wonderful people you get to work with”

HOW DIFFICULT IS RECRUITMENT? There are certain areas that are more difficult than others. Finding leadership candidates with capacity and the calibre you’re looking for can be a challenge. You can have people that have held leadership roles in the past that are technically quite strong. They understand what’s required to deliver a service but they have a different ethos that might jar with what we’re trying to achieve.

They’re not aligned with what we look for in leaders – that’s something I frequently come across.

HOW DID YOU GET STARTED IN THE INDUSTRY? My parents were publicans. They actually met in a hotel so really, I only ever had one choice!

From the age of 12 to 17, I worked in the family business and when I finished school my mother encouraged me to look at a trainee management programme at the Burlington Hotel. From there I worked at the Fitzwilliam Hotel on Stephen’s Green when it had just opened and then moved to The Four Seasons, which was an amazing experience. I met my wife Claire there, along with some of my best friends. It really was the grounding for my values and beliefs. I had fallen in love with the industry from an early age, but that was the first time I felt the love back.

WAS THERE ANOTHER EXPERIENCE THAT SHAPED YOUR CAREER? Yes. In 2007, myself and Claire moved to Ballina to open the Ice House. I was far too young and green but somehow I survived and was there for five years. It was a life-changing experience and an incredible adventure.

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HOW STRESSFUL WAS IT? I don’t remember the first 12 months! I don’t remember the crash at Lehman Brothers either, it was the most demanding time of my career. In situations like that though, you find your resilience and you keep going. In many ways, it set me up for future success and opportunities. We’re very proud of what we achieved and during the first few years, the hotel was recognised for the service we provided, the calibre of its food, the spa etc.

HAVE YOU BENEFITTED FROM HAVING A MENTOR IN YOUR CAREER? When we left the Ice House I took up various positions, including a role at Powerscourt Estate where I was lucky enough to work with David Webster, who was the GM at the time. I was in an operational role and we just worked really well together. It was a natural fit and he continues to be a great friend of mine.

WHAT ARE SOME OF THE CHALLENGES FACING THE INDUSTRY? The food services business is incredibly challenged. It’s frightening to see the number of restaurant closures. Costs are incredibly high and any margin on food has ebbed away. Restaurants are absolutely critical to our eco system – a hotel will bring people into a town but those people want a variety of experiences, they don’t just want to eat in the hotel. We work in an industry that people generally don’t dedicate their entire careers to, particularly in F&B. We also tend to have a young workforce. I want to make this an attractive sector for them to work in and ensure they’re well looked after. Our industry needs to reposition itself; a huge amount of work is being done in that regard by the Irish Hotels Federation and various bodies to reshape how our industry is viewed.

“We aim to differentiate ourselves through our values which are focused on the level of care we provide, our continuous improvement, our energy and drive and our integrity” WHAT SETS NEVILLE PARK HOTELS APART FROM OTHER GROUPS? We aim to differentiate ourselves through our values which are focused on the level of care we provide, our continuous improvement, our energy and drive and our integrity. If we can deliver on those four core principles, I think our customers will have a unique experience. Our feedback is always about how warm and special our teams are. During the Fleadh, we were taking a look at videos from the event; one showed one of our security officers dancing with a lady in the bar. It was a special moment that you just don’t see everyday. Another example is again from the Fleadh. Conor, one of our regulars, is disabled and was unable to use any of the toilet facilities as they were all full. He made his way down to the Crown and one of our agents recognised him and welcomed him in, despite the fact we were at full capacity at that stage. We received a letter the following week from Conor and his father thanking us, which was really touching. It’s those experiences that set us apart, now and into the future. People won’t remember the pint of Guinness you served them, but they will remember the interaction they had and how you made them feel. It’s my job to ensure that level of service continues.

Crown Quarter Hotel

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Expert Opinion

AWARDS

GLORY Shane McLave offers his expert tips to hospitality businesses on how to prepare for awards judging

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ith the great array of award ceremonies now occurring within the Irish hospitality industry, our team at Excel thought it would be valuable to share some tips on how businesses can best prepare for judging. Our team come from backgrounds such as chefs, bar managers, contract catering area managers and various other hospitality professionals, giving us a wealth of industry experience that positions us well for judging these awards on a nationwide level.

For many years, our senior team has been involved in judging hospitality businesses for numerous award ceremonies across the country. So, we asked some of our team members to share their top tips for those entering these awards.

1. Inform your staff – Ensure all staff members are aware that your business is participating in the awards. They should treat every customer as if they were a judge or VIP. From the moment the awards open until the closing date, guarantee all customers receive fantastic service.

Often, when a judge submits their waiver form at the end of their visit, staff members are unaware that their property has even been entered for an award and that a judge will visit.

2. Engage with the judge – After the judge has handed in the waiver form, take the opportunity to interact with them. Ask for feedback on their experience and learn from their insights as an independent industry professional.

3. Update your information – Check when doing your submission that the opening times and menu offerings advertised on your website are accurate and relevant during the judging period. This consistency will help judges accurately assess your establishment.

4. Showcase your business – Don’t be afraid to engage with the judge and talk about your business. Highlight areas they may not have seen and give them the opportunity

to have a look at these areas and discuss your past successes and future plans. Judges will appreciate your enthusiasm and the opportunity to get a comprehensive view of your business.

5. Enter all relevant categories – Make sure you’re entering all the relevant and correct categories for your property.

For example, if you offer bar food, enter the bar food category. Don’t fall into the trap of entering a gastro category if not relevant to your premises. Additionally, if there are specific areas where you excel such as a great breakfast offering or spa attraction, ensure you enter those categories. Judges can only assess the categories you have entered, so don’t miss out.

6. Impress your visiting judge – The judges’ visit on the day creates the overall score for your property; however, that is not the entire judging process for the category “Our team come you have entered. All judges from backgrounds come together to deliberate for the overall winner, so such as chefs, bar it’s crucial to make a strong managers, contract impression on your visiting catering area judge. This is particularly managers and various important when the judges convene to discuss and other hospitality defend their choices. professionals, giving 7. Utilise judges’ feedback us a wealth of – Even if you’re not lucky industry experience” enough to win on the night, review your feedback and the judges’ comments. Feel free to ask for additional feedback; judges are usually happy to provide extra thoughts and advice. This can be invaluable for improving your business and preparing for future awards.

Shane McLave is Managing Director at Excel Recruitment. For more, go to info@excelrecruitment.com or call 01 871 7676

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Luxury Hotels

DONAGH DAVERN on the difference a luxury hotel can make to a rural town

A RISING With “Existing business premises, buoyed by this new addition to the town and assisted by local authority streetscape grants, painted their premises and added flower boxes and displays”

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a population of approximately 5,000, Cashel in Co Tipperary is your typical rural town with a rich agricultural hinterland, but what sets it apart is the world-famous Rock of Cashel. Overlooking the town, St Patrick’s Rock is a designated national monument of Ireland, welcoming over 350,000 visitors annually, ranking it as the third most visited ticketed site behind Kilkenny Castle and Dublin Castle and just ahead of Kilmainham Gaol. Famous visitors in the past include the late Queen of England, the then Prince Charles and most recently, the Italian President H.E. Sergio Mattarella.

Overlooked by the Rock is the 5 star Cashel Palace Hotel. Built in 1732 as the home of a Church of Ireland Archbishop, this Palladian-style building had its own private walkway for its inhabitants to walk to the Rock of Cashel. Today, this path is open to the public and accessed from a car-park adjacent to the hotel called “The Bishop’s Walk”. In 1959, the house was sold by the Church of Ireland and began its life as a hotel, with notable owners including legendary horse-trainer Vincent O’Brien, the Ryan’s of Arbutus Bread fame and Ray Carroll who went on to become Chief Executive of The K Club. The hotel unfortunately closed its doors to the public in 2014, leaving a huge void on the main street of the town.

In 2016, the house was purchased by the Magnier family – owners of the famed Coolmore and a journey to restore and enhance the now very tired building and grounds began. The Covid pandemic intervened but on 1st March 2022, what has now become a magnificent 5 star hotel, with its own Michelin star restaurant, re-opened in the heart of Cashel town. Immediately, the difference was noticeable. What had been a deteriorating yet iconic structure in the middle of the town, sitting at the centre of Main Street, now had gates which opened up to a beautiful tree-lined avenue, with a hotel that celebrated its history but incorporated all of the modern comforts and technology associated with today’s luxury hotel. Indeed, the hotel was recently ranked number 12 in the Travel + Leisure Readers’ 30 Favourite Hotels in Europe for 2024!

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Luxury Hotels

And what a difference this opening made to the town of Cashel. On Main Street, from a street which was somewhat plagued with void units due to the tough nature of business in previous years, sprang up a number of coffee shops, a new restaurant, a number of ladies boutiques and further retail premises. Existing business premises, buoyed by this new addition to the town and assisted by local authority streetscape grants, painted their premises and added flower boxes and displays. A healthy wedding trade for the new hotel yielded visitors for other local accommodation suppliers such as guesthouses and B&B’s, as the hotel’s 42 bedrooms and suites simply couldn’t accommodate the demand. Other local hotels such as Baileys and Horse & Jockey also benefited from this increased demand. Local clothing stores benefitted from guests who forgot their swim suit or were simply passing by their window display and liked what they saw, while local pharmacies benefitted from those guests who forgot their night cream! The Kilkenny Store, next to the magnificent new hotel’s entrance, is a perfect location for the hotel’s American, German and French visitors to pick up a memento of their stay while Rossa Pottery, a few doors up, even offers hotel clients the opportunity to create their own bespoke piece of pottery. Rental cars and buses used by hotel guests need to refuel in the local garages, while fishing, e-bike tours, visits to local attractions and equine tours have all benefitted from their close location to the hotel.

Celebrities are seen to stroll the town and utilise walks such as the newly created High Kings 5-mile loop, taking in the magnificent vista of The Rock of Cashel. Townspeople have also been treated to a number of magnificent firework displays as couples celebrated their wedding in the hotel, while helicopters have regularly landed and taken off from the hotel grounds – utilised by those who don’t find the Irish windy roads attractive for their commute. Irish rugby players, bloggers, movie stars, food writers and even presidents have all discovered – or rediscovered – Cashel as a result of Cashel Palace re-establishing its presence at the centre of the town.

The hotel’s elevation to Michelin star status in February 2024 for The Bishop’s Buttery has brought with it a clientele that seeks out this high-end level of food and service.

And what of employment? Over 250 full and part-time jobs have been created through the reopening of Cashel Palace, along with its sister properties Mickey Ryan’s Bar & Kitchen, O‘Donoghue’s Pub and the newly launched Sadler’s Restaurant in nearby Fethard. This employment has added to the entire infrastructure in the town, allowing young people to remain locally should they wish and paying many students pocket money while they are going to college. The hotel’s management have spoken at local school career events, enhancing the respect and interest in hotel careers locally, with a number of second level students going on to pursue hospitality-related courses at third level. Locally sourced produce is at the core of what the hotel stands for and many local suppliers and tradespeople were employed in the building of the hotel. Today, the hotel is a valuable source of business for local butchers, farmers, beverage manufacturers and food growers and many of their names are proudly displayed on menus in line with the hotel’s keen eye on sustainability and a farm-to-fork philosophy.

The hotel has brought people back to the town who hadn’t

The Drawing Room, Cashel Palace Hotel Photo: Naoise Culhane

View of Rock of Cashel, Cashel Palace Hotel Photo: Naoise Culhane

“Today, the hotel is a valuable source of business for local butchers, farmers, beverage manufacturers and food growers” been to Cashel since the by-pass of the town opened in 2004. Where once they had used Cashel as a stopover on the long journey to Dublin when you had to pass through such bottlenecks as Cahir, Newbridge and Naas, and maybe you called into Davern’s Bar for a toasted special cooked in the brown plastic wrapper (food writer Lucinda O’Sullivan had previously extolled it as the first and possibly the best toasted sandwich in Ireland!) to break the journey, now visitors are specifically coming off the motorway to visit this charming town. Their rediscovery of Cashel, along with all the new visitors – both national and international – who have come to the town to experience the service offered by the hotel and have in-turn utilised local businesses and their services, allows a town like Cashel to thrive and be the envy of other towns in the area who are suffering from a lack of trade and investment. The hotel’s success is the town’s success... and long may it continue.

Dr Donagh Davern is a Lecturer at Munster Technological University and a former Hotel General Manager

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Energy

Power

Increasing energy costs are putting a strain on hospitality businesses, but help is at hand

Struggles I

n 2023, a Fáilte Ireland survey found that 75% of hospitality businesses cited energy costs as their biggest concern. The year before, research from the Irish Hotels Federation (IHF) showed that the average 70-bedroom hotel was paying €380,000 more in annual energy costs than it was three years before. Recent restaurant closures are, says the RAI, also down to operating costs along with wage inflation and the higher VAT rate.

According to the experts, there are ways in which energy costs can be lowered. Over the next few pages the EPA, Calor and Sustainable Energy Authority of Ireland (SEAI) outline how hospitality businesses can save on their energy costs by implementing tailored solutions and embracing a sustainable, lowcarbon future.

WAYS TO SAVE A regular review of energy costs and usage will, says the Environmental Protection Agency, result in savings for your business. These savings can be achieved through minimising what you pay for your energy supplies but, more importantly, by reducing the amount you use.

IMMEDIATE ACTIONS TO SAVE COSTS Shop around for the best energy price Review your energy supply contracts each year. New customers usually get the best prices and these will often increase (up to 25%) at the end of contract without notification.

Check your bills Check bills and make sure you are not paying penalties for exceeding your Maximum Import Capacity (MIC - measured in kVA on your bills) and/or having a poor power factor.

If you are, both of these can be rectified in most cases.

Save in your sleep Where possible use nightsaver electricity (e.g. timers for laundry). This costs 50% less than day rate. During the summer, night rates apply from midnight to 9am and in winter it’s from 11pm – 8am.

Identify key energy users & control them These could include your boiler, lighting, combi oven, dishwasher, air conditioning and pumps. » Turn them off Turn off kitchen equipment such as the salamander and gas rings between orders and reduce operating costs » Turn them down Reducing room temperatures by 10C will cut up to 8% off your heating costs » Turn them in Replacing old equipment such as dishwashers with newer A+ rated appliances will save you money in the long run.

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Energy

Powering Up

Sustainability

T The hospitality sector is making strides when it comes to embracing energy efficiency writes ALISON DONNELLAN, Programme Executive on the Business Supports team at SEAI

he Irish hospitality sector is a cornerstone of our tourism industry, but volatile/challenging energy costs threaten its long-term viability. At the Sustainable Energy Authority of Ireland (SEAI), we are committed to helping hotels, restaurants and other hospitality businesses become lower-carbon operations, by reducing their energy consumption – and costs – to ensure that they remain viable for generations to come.

PARTNERSHIP FOR A SUSTAINABLE FUTURE At SEAI, we recognise that achieving widespread sustainability requires a collective effort. That’s why one of our key areas of focus is building partnerships across various industries to support and deliver our collective decarbonisation targets.

SEAI recently announced a partnership with Fáilte Ireland that will see both organisations working together to prioritise energy efficiency and the adoption of renewable technologies, and to accelerate the decarbonisation of tourism businesses through education and supports. Tourism has been a leading Irish industry for decades and we believe it can continue this leadership in Ireland’s energy transformation.

Building on the success of 2023, SEAI’s ongoing partnership with DIAGEO for 2024 continues to leverage the combined expertise of SEAI along with DIAGEO’s extensive industry reach, to empower even more businesses in the hospitality sector on their sustainability journeys.

By combining expertise, resources and influence, SEAI aims to drive tangible change within the sector, fostering a sustainable and low-carbon future that aligns with the national Climate Action Plan.

A 3- STEP APPROACH TO ENERGY EFFICIENCY We understand the challenges of starting an energy efficiency journey. To support your journey, SEAI has developed a 3-step approach – Understand, Audit, and Invest.

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UNDERSTAND

UNDERSTAND YOUR ENERGY USE The SEAI Energy Academy, a free online platform, helps businesses learn energy-saving practices, how to reduce their energy use and save up to 10% on their energy bills. Upskilling your team on energy use in the workplace helps to create a collective understanding of why energy efficiency is important and what you can do today to make a difference. We recently launched a new course called ‘Introduction to Energy in Hotels’ that covers topics like energy saving quick wins, building management systems and renewable technologies.

To date there are over 300 hospitality businesses registered on the Energy Academy. To sign up, please visit www.seai.ie/energyacademy DEVELOP AN ENERGY ACTION PLAN SEAI’s “Introduction to Energy Management” workshop teaches you how to create and implement a plan for reducing energy use. It equips you to: » Understand and commit to energy management » Set energy targets for your business

» Take action and reduce energy consumption » Review your performance and results.

Through our partnership with DIAGEO, we have designed and delivered Energy Management training workshops specifically for the on-trade sector. To date, we have trained over 200 pubs in Energy Management.

Check out our online booking system Tickettailor for the next available training dates.

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GET A PROFESSIONAL ENERGY AUDIT SEAI’s Support Scheme for Energy Audits (SSEA) offers a €2,000 voucher towards a high-quality audit, potentially covering the entire cost. Since the beginning of 2024, 133 audit vouchers have been paid out to hospitality businesses.

A SEAI-registered energy auditor will assess your business and provide: » A clear picture of your current energy usage » Opportunities for energy and carbon emission reduction » Cost analysis and return on investment for identified improvements » Suitability for solar PV and renewable heat solutions » Guidance on relevant SEAI financial and non-financial supports.

THE BENEFITS OF A SEAI ENERGY AUDIT » Save money: reduce energy bills and become more competitive by managing energy costs effectively » Save energy: implement simple and costeffective measures for immediate savings » Enhance brand image: demonstrate your commitment to sustainability and attract environmentally conscious customers

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INVEST

FINANCIAL SUPPORT SEAI offers a range of attractive grant programs from renewable heat options to solar PV to help offset the cost of implementing energy-saving upgrades. At SEAI, we always recommend that you get advice from a registered professional before installing any energy upgrades. Please refer to our website for further information on the grants available at www. seai. ie In the meantime, here are some quick tips that you can implement immediately in your business that can help you reduce your energy use and see some potential cost savings.

QUICK ENERGY-SAVING TIPS » Heating & Cooling • Adjust thermostats: Set heating to 19°C and cooling to 24°C or higher • Reduce heating in corridors, storerooms and high-activity areas • Turn off heating in unoccupied spaces » Lighting • Turn off lights when not in use • Install motion sensors in infrequently used areas • Reduce lighting levels where possible, ensuring safe illumination » Electricity • Choose the best electricity tariff for your energy consumption • Switch off equipment when not in use • Consider heat pumps for efficient heating and cooling.

By embracing sustainable energy options with SEAI’s support, hospitality businesses can significantly reduce their environmental impact, enjoy cost savings and ensure their continued success.

» Future-proof your business: prepare for rising energy prices.

IS MY BUSINESS ELIGIBLE? If you are a tax compliant SME, registered in the Republic of Ireland and spending more than €10,000 per year on your energy bills, then it is likely that you are eligible for the scheme. Check out the SEAI website for full details on the scheme’s eligibility criteria.

“By embracing sustainable energy options with SEAI’s support, hospitality businesses can significantly reduce their environmental impact, enjoy cost savings and ensure their continued success” SEAI, Delivering Ireland’s Energy Revolution www.seai.ie If you want to know more about the support scheme for energy audits or other ways SEAI is helping SMEs to deliver their climate action targets, check out our website or contact us on business@seai.ie

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Renewable energy your way Wherever you are on your sustainability journey, you can switch to our flexible range of lower carbon fuels and reduce your CO2 emissions by up to 80%.

Visit calorgas.ie to find out more.

*Emission calculations are based on a BioLPG Carbon value of 58.07 gCO2 per kWh. This is based on actual BioLPG feedstocks and deliveries in 2023.

All other fuel values reference - SEAI Carbon emission factors 2023.

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Energy

Energy Calor Ireland is energising Ireland’s hotel and restaurant industry

Up

I

n the competitive landscape of Ireland’s hospitality sector, hotels and restaurants are constantly seeking ways to enhance the guest experience while optimising operational efficiency.

Calor, a leading supplier of LPG (liquefied petroleum gas) and BioLPG, offers a suite of energy solutions tailored to meet the unique needs of the hotel and restaurant industry, helping businesses achieve both sustainability goals and operational excellence.

ENERGY SOLUTIONS FOR EVERY NEED Calor provides a versatile energy source that powers a wide range of applications within the hotel and restaurant sectors. From cooking and heating to hot water and laundry services, Calor’s LPG and BioLPG ensure reliable, efficient and cost-effective energy delivery. This versatility makes Calor a go-to energy partner, whether for a small boutique hotel or a large-scale resort.

For restaurants, the importance of a consistent and high-quality cooking energy source cannot be overstated. Calor’s LPG offers instant, controllable heat, which is essential for chefs who rely on precision and speed in the kitchen. This not only enhances the quality of food but also improves the efficiency of kitchen operations, allowing restaurants to serve guests promptly, even during peak hours.

SUSTAINABILITY AND ENVIRONMENTAL IMPACT Sustainability is at the forefront of the hospitality industry’s agenda and Calor Ireland plays a pivotal role in helping hotels and restaurants reduce their carbon footprint. Calor’s BioLPG, which is made from renewable sources, provides the same reliable energy as conventional LPG but with up to 80% lower carbon emissions*.

This enables businesses to meet their sustainability targets without compromising on performance.

For hotels, reducing environmental impact is also a key selling point for eco-conscious guests. By switching to Calor’s BioLPG, hotels can market themselves as green businesses, attracting a growing segment of travellers who prioritise sustainability in their accommodation choices. Additionally, Calor’s solutions can be integrated with renewable technologies such as solar panels and heat pumps, further enhancing a hotel’s green credentials.

Calor understands that every hotel and restaurant has unique needs. That’s why we offer tailored energy solutions that can be customised to fit specific operational requirements. Whether it’s designing an energy-efficient kitchen for a new restaurant or upgrading an existing hotel’s heating system, Calor works closely with businesses and suppliers to develop solutions that deliver optimal performance.

Calor has over 85 years’ experience servicing this dynamic sector as a reliable energy partner, offering innovative solutions that enhance operational efficiency and supporting sustainable growth. For hotels and restaurants looking to stay ahead in a competitive market, Calor’s LPG and BioLPG solutions provide the perfect blend of performance, cost-efficiency and environmental responsibility.

Find out more about our tailored energy solutions at calorgas.ie or call 01 450 5000

* Emission calculations are based on a BioLPG Carbon value of 58.07 gCO2 per kWh. This is based on actual BioLPG feedstocks and deliveries in 2023.

All other fuel values reference - SEAI Carbon emission factors 2023

ISSUE 7 2024 | HOTEL

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CATERING REVIEW

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Delicious Dishes

My Most Memorable Meal

G

rowing up in Troyes in France – a town traditionally known as the historical capital of Champagne and fine food – my path to a life in food was set from an early age. I would say that my first major influence would have been my mother, who is a great cook. My love for food came from having her home-cooked meals. She found out my interest in cooking when I first started baking at 8 years old, which was a yule log for Christmas! From then on, I always knew I would one day be a chef.

Over the past 30 years I have kept this passion for home-cooked foods, preferring cooking from scratch rather than using ready-made products and using the whole of the animal rather than just the main cuts of meat, to create flavour and a wholesome meal that brings me back home to the kitchen table with my mum. Today, I apply the same philosophy at home with the added bonus that we have a greenhouse and we can enjoy our own crops of tomatoes, peppers, broccoli, carrots, wild strawberries and fresh herbs.

When I was asked to write this article, I thought of a trip to France and a main course of sweet breads. They were braised whole then halved, coated in breadcrumbs and shallow fried. Then, they were topped with girolles in a creamy champagne sauce and served with fondant potatoes. Just delicious! Technically it was executed perfectly, with no short-cut flavour enhancers or pastes.

When I thought about the title a little more – Most Memorable Meal – I began to want to tell a different story of not only food, but life. A story that represents me, my values and the life of a chef in the world today. The day-in and day-out life of a modern chef is to provide memorable experiences for others (the number of pictures taken of dishes at The Kilkenny Café on a daily basis is testament to that!). Personally, my most memorable meal takes place at home with my wife and daughter Izzy when we sit together. My wife and I were blessed with Izzy; she requires additional care which means as parents, like many other parents in the same situation, we cannot

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HOTEL

“From my childhood in France to evenings with Izzy, I believe food doesn’t need to be technically complicated to be memorable”

frequent restaurants as much as we used to.

Indeed, it has been many years since we have had that indulgence!

From my childhood in France to evenings with Izzy, I believe food doesn’t need to be technically complicated to be memorable. It needs to be tasty of course, but I believe it needs to do more – it needs to feed the soul, to be given time to allow people and family be together. For me, that is the most memorable meal.

Fred Pallavione is Head Chef at The Kilkenny Café at the Shanagarry Design Centre, Co Cork

CATERING REVIEW | ISSUE 7 2023

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