Hotel and Catering Review November 2021

ISSUE 8 2021

A Mighty

PURTY KITCHEN

Seasonal

A new chapter for Dun Laoghaire’s oldest pub

Spirits

OUR PICK OF THE TOP FESTIVE DRINKS THIS CHRISTMAS

Helping you

Excel Galway in

Ireland’s leading recruitment agency opens in Galway

Fast Food with a

CONSCIENCE Fried chicken and smash burgers at Birdí+Bó

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ISSUE 8 2021

Go to hotelandcatering review.ie for the online edition

A Mighty

PURTY KITCHEN

Seasonal

A new chapter for Dun Laoghaire’s oldest pub

Contents ISSUE 8 2021

Spirits

OUR PICK OF THE TOP FESTIVE DRINKS THIS CHRISTMAS

Helping you

Excel Galway in

Ireland’s leading recruitment agency opens in Galway

Fast Food with a

CONSCIENCE Fried chicken and smash burgers at Birdí+Bó

IN THIS ISSUE

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Our new Galway branch is just another step in the right direction. It allows us to meet candidates on the ground in a central location at a time that suits them, speeding up the time to hire in the West of Ireland and streamlining the recruitment process for both clients and candidates alike Shane McLave, Director, Excel Recruitment

REGULARS

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NEWS

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A QUICK CHAT

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INGREDIENTS

Light the fire and get cosy this Christmas with a delicious Irish Coffee, says Barry Farrell

NEWS

New chicken and burger outlet Birdí+Bó in Mallow, Co Cork is fast food with a conscience

INTERVIEW

The Purty Kitchen in Dun Laoghaire is in safe hands thanks to new directors Mark Heather and James Burgess

SEASONAL SPIRITS

Here’s our pick of some of the best festive drinks to enjoy over the Christmas season

JUST THE TONIC

Schweppes has launched its Christmas campaign, building on exponential growth experienced in 2021

ROAD SAFETY CAMPAIGN

James Kavanagh and Melissa Riddell are supporting Coca-Cola’s Designated Driver campaign

ME AND MY… SPATULA

It’s time to forego the fancy gadgets and pay homage to the humble spatula, writes John Coffey

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Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: Lenny Rooney Stock Photography iStock Infographics: www.flaticon.com Production: Ciara Murray 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 2021. 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 8 of Hotel & Catering Review 2021 Excel Recruitment is the subject of this month’s cover story. The leading hospitality recruitment company has just opened its newest office in Galway city and plans are in place to open another in Belfast in 2022. Excel Recruitment’s Director Shane McLave spoke to us about opening a new office in today’s uncertain environment and the challenges facing the hospitality industry, including the issue of uncompetitive salaries and the lack of trained staff. Although businesses may find it difficult to increase employee wages as we continue to struggle with the pandemic, there’s no denying that hotel groups and restaurants that are willing to increase their pay rates are attracting new talent to the industry. It’s a tough ask but a necessary one, says Shane. He also discusses the lack of trained staff in the sector, the ‘Excel Recruitment App’ and the company’s newly redesigned website. Excel’s mantra - ‘Our role is to help you Excel’ – is one he and the team take very seriously. For more on Excel’s new Galway branch and plans for the future, go to page 15.

Elsewhere in this issue, we caught up with Mark Heather and James Burgess who have taken over The Purty Kitchen in Dun Laoghaire. The pub has undergone a complete refurbishment but still retains its cosy, warm atmosphere. Finally, we also chat to Sue Campbell about new fried chicken and smash burger casual food outlet Birdí+Bó. Plans are afoot to open new outlets in Tipperary, Cork and Dublin.

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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FREE SOFT DRINKS FOR

Designated Drivers

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News

Your monthly round-up...

MAKEOVER FOR KILLARNEY’S O’DONOGHUE PUBLIC HOUSE

IRELAND’S FIRST TRAVELODGE PLUS TO OPEN IN 2022 Ireland’s first Travelodge Plus hotel is due to launch in Dublin in January 2022, creating 100 new jobs in the hospitality industry and adding a new concept to the capital’s accommodation offering for the corporate and leisure market. Designed by MCA Architects, the new 393 bedroom hotel will be located on the corner of Moss Street and Townsend Street in Dublin 2. With elements of the development at eight storeys high, Travelodge Plus Dublin City Centre will be the city’s single biggest accommodation provider for the valueseeking customer.

NEW UPSKILLING INITIATIVE TO ENHANCE IRISH WHISKEY EXPERIENCE

O’Donoghue Public House on College Street, Killarney reopened its doors on October 22nd with a fresh look and new menus. The owners describe the pub’s new look as “old ways, new doors,” with reclaimed wood floors, marble table tops and a hand-carved timber bar perfectly combining with the pub’s traditional features. The pub includes several snugs, one of which is named after the late Patrick ‘Paddy’ Ring, a gifted carpenter and joiner, who hand-carved the original timber bar counter. New menus feature Irish suppliers and producers, particularly those based in County Kerry.

Mai’s trifle also features on the menu, created by the O’Donoghue matriarch who passed away in 2021 at the age of 103.

A total of 118 participants, mainly staff from Irish pubs, hotels and off-licences, have participated in a new Irish whiskey course as part of a programme by the Irish Whiskey Association. The course aims to enhance the knowledge of staff employed in the on-trade regarding Irish whiskey and forms part of a broader industry-funded campaign to support post-lockdown reopening and to reposition Irish whiskey more centrally in the reopened on-trade. Titled ‘Irish Whiskey in the World of Spirits’, the course is delivered by the Irish Whiskey and Spirits Institute. Successful participants will receive a globally-recognised Level 1 award in Spirits from the Wine & Spirit Education Trust. It provides an introduction to Irish whiskey within the broader World of Spirits, exploring the main styles and types of spirits, delivering an understanding of the key factors affecting flavours and aromas. The course also covers the history of Irish whiskey, the principles of Irish whiskey production and the Irish whiskey Geographic Indication and legal definitions of Irish whiskey.

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APPOINTMENT

Ross Lewis, Michelin Star Chef from Chapter One Restaurant, Derek Reilly, Culinary Director for Aramark, Megan Delaney

MEGAN DELANEY IS ARAMARK’S CHEF OF THE YEAR Megan Delaney has been named the winner of Aramark’s Chef of the Year 2021, making an impression on the judges with her take on a plant forward menu. In total, seven of Aramark’s finest chefs competed against each other in a live cook-off. They included Stephen Power, Irish Prison Services Training Centre; Megan Delaney, SAP Dublin; Danko Loncar, Avoca Monkstown; Sinead Connolly, Avoca Rathcoole; Andy Byas, JP Morgan and Jeff Murphy from Apple, Cork.

Competitors were required to prepare, cook and present two portions of a main course dish.

Each dish had to be at least 75% plant-based, with a focus on using Irish seasonal fruits and vegetables. Each competitor was also required to present two portions of a hot dessert course with Fairtrade chocolate as the key ingredient.

Megan wowed the judging panel, which included Michelin Star Chef Ross Lewis, with a main dish of tempura of stuffed courgette flower, seared monkfish, curried pumpkin velouté and cauliflower rice, followed by a white chocolate and raspberry fondant. Second place went to Andy Byas, while Stephen Power was highly commended for his exceptional hygiene standards. Following her win, Megan will now go on to compete in Aramark’s European Chef’s Cup in Prague.

BULLET DUCK AND DUMPLING RELAUNCHES Bullet Duck and Dumpling on Mary Street Little in Dublin 1 has revamped its kitchen team, menus and drinks list for a fresh, new offering specialising in Asian roast meats. Central to a new smaller menu is a 5 course Peking Duck Banquet, served across a menu of Duck & Winter Melon Broth, Hand-Made Cantonese Roast Duck Dumplings, Rainbow Shredded Duck Stir Fry, Duck Fried Rice and the highlight, Duck & Steamed Pancakes with House Hoisin, Cucumber, Scallions and Pickled Daikon. The duck used is specially bred by Silverhill in Co Monaghan, selected for their flavour and the ideal fat to skin ratio. Head Chef Fu Yuan Huang from Hong Kong is leading the experienced team of Asian roast meat specialists at the restaurant.

Hayfield Family Collection, comprising Hayfield Manor in Cork, Killarney Royal and Great Southern Killarney, has announced the appointment of Michael Jacobi to the position of Managing Director.

Michael has over 25 years’ experience and has held numerous leadership positions at a variety of properties, including Regional Director Baltics & Sweden of the Radisson Hotel Group. He also held the position of Deputy General Manager at the former Great Southern Hotel in Dublin. Originally from Frankfurt in Germany, Michael has always had a passion for travel and discovering the world.

After spending many years travelling, he has now chosen to return to Ireland with his Irish born wife and settle in beautiful Killarney.

Chef at Bullet Duck and Dumpling

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THE WESTIN OPENS ITS DOORS WITH NEW LOOK LOBBY The Westin, Dublin has reopened having completed a €500,000 hotel lobby transformation. This latest investment follows a refresh and expansion in 2019 which included the creation of a new space called ‘The Library’ and the addition of 19 new bedrooms. The design of the new look lobby at The Westin was led by Dublin-based, architecture and interior-design firm, NODA. “The brief for the lobby transformation project was simply to create a greater sense of arrival for our valued guests, to draw inspiration from our surrounding areas and to support the local trade and artisan crafts industries, where possible. Guests can now naturally gravitate to the heart of the reception area, from where they can easily access bedrooms, the Atrium Lounge, The Mint bar and Morelands Grill restaurant,” said General Manager, Eamonn Casey. The lobby features an etched brass map of Dublin city in 1830, commissioned and designed by ArtLoves along with architectural drawings of the 19th Century Bank building. An oil painting of the River Liffey and its surrounds, by Irish artist Paul Morrison, provides colour and texture to the overall space.

Alex Thomas

NEW MASTER BLENDER AT BUSHMILLS Bushmills Irish Whiskey has announced the appointment of Alex Thomas as Master Blender at The Old Bushmills Distillery.

Taking over from Helen Mulholland who began her career at the Distillery almost 30 years ago, Alex will be responsible for selection and management of casks for Bushmills single malt, along with new product development. She joined the Bushmills team in 2004 and since then has spent over 17 years honing her craft, with a particular interest in the maturation phase of the whiskey making process. This led to experimentation with different taste profiles and ultimately, her development of The Sexton Single Malt, where she was appointed as Master Blender in 2017. Speaking about her new role, she said: “It is a privilege to be appointed as Master Blender for Bushmills Irish Whiskey. The Old Bushmills Distillery is a very special place and I’m excited to explore my passion for developing new whiskeys and experimenting with different casks and flavours, while still maintaining the iconic Bushmills taste and quality.”

WIN A WEDDING AT CARRIGALINE COURT HOTEL Cork’s Carrigaline Court Hotel has announced a giveaway which will see couples win the day of their dreams while supporting a good cause, for as little as €20. The hotel is a longstanding supporter of Cork’s Rainbow Club, a charity which helps local families, children and young people living with autism spectrum disorders by providing them with a wide range of services and support. For the past 10 years, the hotel has hosted its annual Rainbow Masquerade Ball event but unable to do so this year, a ‘Win a Wedding’ fundraising competition is being held instead. Couples can purchase tickets for €20 each to be entered into a draw for a chance to win the grand prize, with all proceeds from the raffle going directly to the Rainbow Club. The prize has a total value of over €10,000 and includes a four-course meal for 100 guests hosted in the hotel’s Alders Suite Ballroom. In addition, a prosecco drinks reception, wedding cake, bridal bouquet, starlight dancefloor, fairy light backdrop, flower wall, DJ and complimentary hotel bedrooms will also be provided as part of the prize.

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SAFEFOOD LAUNCHES ‘SAFEFOOD FOR BUSINESS’ safefood has launched ‘safefood for Business’, a new free e-learning programme on the fundamentals of food safety for small and medium-sized businesses (SMEs) operating in the food production sector. This includes SMEs working in food production, food processing, retail, catering and food services. Industry workshops previously hosted by safefood revealed that many staff working in small food businesses don’t have a high level of food safety knowledge. These businesses acknowledge that they struggle to prioritise food safety due to competitive pressures. With many food businesses now hiring new staff to deal with postpandemic increases in demand, ‘safefood for Business’ is ideally placed to help train these staff as part of their induction process and get them started in the basics of food safety.

Dr Linda Gordon, Chief Specialist in Microbiology with safefood said: “We designed 'safefood for Business' to be practical for small food businesses, so it uses short training modules with real-life scenarios. Because managers and small business owners can track staff progress while training, it is ideal both for new staff as part of their induction process as well as re-training staff returning to the industry.” safefood for Business covers eight key areas and has been designed in an easyto-understand, multi-media format to engage the participants with interactive, online modules. Topics include: The importance of food safety Food microbiology Temperature control Personal hygiene Cleaning essentials Allergens in food Pest control HACCP To sign up for safefood for Business, visit https://www.safefood.net/professional/ food-safety/safefood-for-business

FIRST TESLA SUPERCHARGING STATION AT BALLYGARRY ESTATE In a 10-year deal, Ballygarry Estate Hotel & Spa in Co Kerry is the first Irish hotel to have a Tesla Supercharging Station onsite. The superchargers are the world’s fastest electric vehicle charging available, of which there are only five in Ireland.

They can charge an EV to full battery in 45 minutes, in comparison to a domestic charging facility which can take up to 12 hours. “This partnership aligns perfectly with our values around sustainability and our shift towards Ballygarry Estate. We are delighted to partner with Tesla and be a market leader with regard to EV charging. There is a quantum shift to EV’s and we are in the process of changing one full carpark over to this.

Tesla drivers align demographically with what Ballygarry has to offer. We are already seeing the benefits, with guests dining whilst charging,” said Thys Vogels, Hotel Manager.

Marc and Conor Bereen

COPPINGER ROW TO CLOSE After 13 years, Coppinger Row is due to close its doors on the 31st of December.

Owners Marc and Conor Bereen have stated that a long-planned redevelopment of the site by the landlord is due to commence, meaning the shutters will stay closed at the popular Dublin restaurant. “Coppinger Row restaurant was at the heart of the South William Street renaissance – opening during the global recession in a quiet side street in the former rag trade quarter and building a new vibe with the help of a fun and dynamic team and our wonderfully loyal customers – it’s been quite a journey! We are focused on our sister restaurant Charlotte Quay and an intimate new neighbourhood project on Dublin’s southside but in the meantime, come make new memories with us in the lead up to Christmas at Coppinger Row. We are hopeful that Coppinger Row could reopen in the redeveloped premises if we can get the landlord to agree to not go to market.”

“The next few weeks will be happy, but sad too,” said Conor Bereen. “We’ve welcomed everyone from Beyoncé to George Clooney and rugby stars to politicians, but it’s our regulars that we’ll miss the most. They made us and kept us going through tough times. We like to think we played our part in making our neighbourhood so great and we will miss it hugely. But watch this space – literally!”

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INGREDIENTS Light the fire and get cosy this Christmas with a delicious Irish Coffee, says BARRY FARRELL

Slane Irish Whiskey marries traditional Irish craftsmanship with innovations like its signature Triple Casked maturation process. Using a blend of virgin, seasoned and sherry casks, the resulting spirit is bold yet smooth and more robust and complex than a traditional blended Irish whiskey, making it perfect for Irish Coffee creation.

When making an Irish Coffee, the first two steps really do make all the difference to the end result. Firstly, make sure to choose the right size glass. At Slane Distillery, we use a 6oz Georgian Coffee Glass which helps to accentuate the aroma of the Irish Coffee. Before adding any ingredients, make sure to pre-heat the glass with boiling water.

Brew your espresso and make it a double. We use our local roastery Ariosa Coffee's signature blend which is roasted to a medium level and gives a nice balance to an Irish Coffee. Add 15ml of vanilla-infused syrup and 40ml of Slane Irish Whiskey to the glass. Stir all the elements together and top with boiling water, leaving enough space for a nice topping of whipped cream. A common mistake is overwhipping the cream for an Irish Coffee. It should just be whipped lightly so it can be poured over a spoon to create the topping. Add a sprinkle of dark orange chocolate shavings on top for a sweet finish, sit back and enjoy!

Barry Farrell is the Resident Bartender at Slane Distillery

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100 NEW JOBS AT THE ARMADA

BWG CHRISTMAS BROCHURE UNVEILED AT CATEX 2021 Pictured at Catex 2021 where BWG Foodservice unveiled its new Christmas brochure were Ricky O’Brien, BWG Foodservice Director, Jenny Egan, Marketing Manager and Karla Murray, Head of Foodservice Trading. Ricky O’Brien said: “Central to our offering is the unwavering commitment to supporting local Irish suppliers, ensuring that the provenance of products across the Christmas range is readily accessible to the more discerning customers, including vegan and gluten free options.

Of course firm favourites are always popular, such as our BWG exclusive beef brand, Glasan Farm. Similarly, when it comes to treating ourselves over the festive season, we ensure we offer the latest seasonal trends and delectable desserts and bakery products through our relationships with Wexford’s Coolhull Farm, Dublin’s Mannings & Fusco Foods and Carlow-based bakery, Seery’s, whose exclusive Chef’s Kitchen Christmas pudding log dessert is a personal favourite.”

The Armada Hotel in County Clare has announced the creation of more than 100 new jobs and launched a recruitment drive titled ‘The Quest for Ireland’s Best,’ to attract talent from across the island to posts in more than 30 hospitality roles.

The jobs are being created as a result of a €3 million redevelopment plan due for completion in February 2022 at the four star Spanish Point hotel. The renovation project which was placed on hold last year due to the pandemic will see the delivery of a large extension housing ‘Aileens’ – a new 90 seater restaurant with its own 100% sustainable energy kitchen; a new ocean bar with an interactive cocktail space; a private dining area for parties of up to 12 guests; and a dedicated space for wedding arrivals with feature bar and panoramic views. In a move to facilitate its ‘Quest for Ireland’s Best’ and find the best talent to fill all 100 jobs by February, the hotel has opened its own recruitment agency, with its HQ in a beach hut by the sea at Spanish Point. The Armada is seeking 100 new team members to join them immediately on their “next big adventure”, which they say offers a great life in hospitality by the sea. Hotel owner John Burke said hospitality employers need to rethink the workplace environments they create in order to make careers in the sector more appealing. “As an industry, the sector needs to change and become more employee centric. We want working at The Armada and in the Irish hospitality sector in general, to be a rewarding long-term career in which team members feel they are valued and looked after. At The Armada, we are constantly reviewing staff pay and conditions around everything from breaks and benefits to the comfort of the working environment and we’re currently looking at introducing premium rates for staff working past midnight. We’re also proud to run what we believe is the most active employee wellbeing and assistance programme existing in any Irish hotel and we are preparing to unveil a full suite of health insurance support packages in conjunction with VHI, something which is not very prevalent in the hotel industry.”

Anyone interested in finding out more about the jobs available should send their CV to hr@armadahotel.com or visit www.armada.ie/jobsbythesea

ADARE MANOR NAMED ‘IRELAND’S LEADING HOTEL’ Adare Manor has been named ‘Ireland’s Leading Hotel’ for the fourth successive year in the World Travel Awards 2021. General Manager of Adare Manor, Brendan O’Connor said: “Though this is our fourth successive win at the prestigious World Travel Awards, it feels extra special this year to receive recognition for exceptional guest experiences given the constraints of Covid. It is a great accolade for our amazing staff and our enhanced visitor experiences such as Ireland’s first 111SKIN spa clinic and the country’s first custom-built indoor padel courts at our newly launched Padle Club activity centre.”

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Get Finance Fit

EXPERT FINANCE SUPPORTS Taking time to review, revisit and recalculate your finances is important for your business. Fáilte Ireland has developed an extensive range of expert financial planning supports, customised for each sector, including practical videos, tools and templates to help tourism and hospitality businesses manage day-to-day finances and plan for the future.

Access the following supports: 1. P&L and Scenario Analysis tool 2. Meeting with the Bank - checklist and finance templates 3. Business Liquidity expert guidance 4. Cash Burn and Cost Reduction checklists 5. Business Planning templates To access our suite of financial planning supports, including practical videos, tools and templates, visit our Business Supports Hub at www.failteireland.ie/FinancialPlanning

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Call for more info or get a great offer:

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with new features Prepare yourself and the business for when the rebound comes.

Picasso Digital’s many contemporary, smart and innovative features will make your hotel a winner in the battle for reservations and earnings In 2020 alone, Picasso Digital added 140 new features to ensure a well driven hotel and increased revenue.

2021 will offer a similar high number of innovative solutions. If you want to be competitive, change your PMS to Picasso Digital.

Benefit from Picasso Digitals: Information and reports facilitating quick and easy application for corona assistance packages.

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Mona handles: booking, prepayment, chat, SMS, keys, registration card, allocation of room, check in / out, invoicing, name list, long stay admin and much more, providing more time and a safe environment for you and your guests…

AK Techotel Ltd. | Unit 5 | Moyvalley Business Park Ballina | County Mayo | Ireland www.techotel.ie | techotel@techotel.ie

Contact: Alistair Brown +353 96 22907 amb@techotel.ie

Picasso Digital is the best-selling Hotel Management System in Denmark, Norway, Sweden and Ireland. Since its launch in 2002, we have installed 941 systems.

News

Naughty but nice New chicken and burger outlet Birdí+Bó is fast food with a conscience

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arlier this year, Sue Campbell and partner David Knight opened casual food outlet Birdí+Bó in Mallow, Co Cork. The emphasis is very much on flavour, sustainability and Irish provenance; burgers are made using only the best quality grass fed beef, chicken is sourced from the Happy Chicken Project and all packaging is compostable. “The pandemic was really the starting point for Birdí+Bó. We were craving “This is a real the Korean fried chicken that cured us in passion project Dublin or the filthy smash burgers we’d had in Rome, for both of us but we couldn’t find anything as good locally. So, we decided to just do it ourselves,” said Sue. With over and going by 20 years in the food industry under her belt, opening the reaction her own business was always on the cards for Sue. we’ve had so Previous experience includes management and far, we’re doing consultancy roles at Rocket Restaurants, BaxterStorey, Hammerson and Cavistons. At Birdí+Bó, the mission is something to create a next level fried chicken and smash burger right!” joint like no other. “Sauces are made from scratch and local suppliers are used wherever possible. We’re not pretending this isn’t indulgent ‘bold’ food, but it’s made without using processed or frozen ingredients. This is a real passion project for both of us and going by the reaction we’ve had so far, we’re doing something right!”

Birdí+Bó is now available for delivery and plans are in place to open bricks and mortar outlets in Cork, Tipperary and Dublin.

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Cover Story

Helping you

in

GALWAY Ireland’s leading hospitality recruitment company has opened its newest office in the heart of Galway city near the Spanish Arch

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he opening of Excel Recruitment’s newest branch marks the third office outside of its Dublin headquarters, with established offices located in Kildare and Cork and plans in place to open a Belfast office in 2022. We spoke with Excel Recruitment’s Director Shane McLave to find out why the company decided to expand in such a precarious climate and to get his insight on the challenges that lie ahead for the hospitality sector.

OFFICE EXPANSION – WHY NOW?

“One of the inspirational things that our clients have shown us during lockdown is their resilience, creativity and desire to succeed. The hospitality industry has adapted its service offerings to meet the needs of their customers, despite facing many adversities; that just shows the industry’s ability for constant innovation.“ Explaining why the time was right to expand Excel’s office in Galway city, Shane said: “Plans have always been on the cards for Excel Recruitment to grow its nationwide footprint, as many of our clients operate on an all-Ireland basis and with no hospitality agency operating north and south of the border providing both temporary and contract recruitment services, we in Excel felt it was time to offer our service island-wide. Plans are already in motion for opening an office in Belfast; our new Galway branch is just another step in the right direction. It allows us to meet candidates on the ground in a central location at a time that suits them, speeding up the time to hire in the West of Ireland and streamlining the recruitment process for both clients and candidates alike.”

McLave added: “We aim to have a physical presence in each province in Ireland to better service our clients. I am especially delighted to welcome our new team in Galway, headed up by Kate Skehan. Kate is a recruitment management professional, who brings a wealth of experience and local in-depth industry knowledge, having worked for many years in recruitment in the West of Ireland. This is an exciting period of growth for us and we look forward to a successful future in Galway and beyond.”

CHALLENGES IN THE HOSPITALITY INDUSTRY

In recent months, the shortage of staff in the Irish hospitality industry has been well documented.

The contributing factors are numerous, along with the solutions, but Shane sees two main issues that need to be resolved:

1. Uncompetitive salaries

“We aim to have a physical presence in each province in Ireland to better service our clients”

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“It is hard to fathom the commercial damage that Covid-19 caused the industry. Closed without revenue or open with diminished capacity, you can easily argue that businesses cannot afford to pay further increases in pay rates. However, with the staff crisis in full play, it is the hotel groups and contract caterers increasing their pay rates for entry-level positions that we find are attracting new talent to the industry.

“Low-paid sectors suffer from high staff turnover, including restaurants and bar staff. This imposes a significant cost as employers struggle to recruit, retain and train replacement staff. By introducing higher wages at an entry level, employers could considerably reduce these costs and if companies

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want to attract the best candidates when it comes to talent, then this should be reflected in pay increases right up the job chain. This may be hard to justify coming out of the pandemic, but necessary, nonetheless.

“In this current climate, employers need to set their employer brand apart from the competition in the same way that they differentiate their products and services.”

2. Lack of trained staff

“Excel Recruitment has taken a number of innovative steps to help the hospitality industry and our expertise in this area has allowed the company to grow by 35% in a period of great change. Anticipating the staff crisis and that this would be most acute around trained staff when hospitality reopened, we designed, developed and rolled out an entirely original concept, introducing a blended learning course for accommodation assistants using a combination of eLearning and classroom-based training. We also provide free training days across our branch network, training up to 45 bar/wait staff and 15 accommodation assistants each week, preparing them for work in the industry. To improve efficiency, monitor

“In this current climate, employers need to set their employer brand apart from the competition in the same way that they differentiate their products and services” training and compliance, we launched our ‘Excel Recruitment App’. This fully automated our recruitment process, linking together our training, recruitment and compliance platforms for a seamless collaborative solution, ensuring that compliant and qualified candidates can be rapidly sourced and mobilised on a fully nationwide level.

“We cast the net wide open when it comes to recruitment and it’s important for us to remain innovative as we move forward.

Therefore, we’ve upgraded and redesigned our website and our branding to offer an improved navigational experience for both our clients and candidates and to highlight the broad range of industries we recruit for and positions we fill. The world of work continues to change and while our old mantra – ‘Placing great people with great Companies’ – served us well, we learned as our service offerings grew that really, ‘Our role is to help you Excel’.”

To discuss how Excel Recruitment can help you with your temporary or permanent staffing needs or to learn more about its training or hospitality programmes, please get in touch with our Operations Manager Emma Conlon at emma@excelrecruitment.com or call 01-8717676

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Interview

A MIGHTY

PURTY KITCHEN

As it embarks on a new chapter, The Purty Kitchen in Dun Laoghaire is in safe hands thanks to new directors Mark Heather and James Burgess

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Interview

H

ow did the Purty Kitchen get its name?

Locally, the story goes that an American visitor who had disembarked at Kingstown Port walked up to the door of 4 Old Dunleary Road and said to the proprietress, “Say Ma’am, you sure have a mighty purty kitchen”. Whether it’s true or not, it’s a great story and one that reflects the Purty’s rich and vibrant history as a premises where voyagers and local residents alike can eat, drink and back in the day, sleep.

In September this year, Mark Heather and James Burgess took over the reins at Dun Laoghaire’s oldest surviving pub. Having provided the previous owner with advice on a consultancy basis, the pair were well acquainted with the premises. “We had invested so much time and energy into the Purty Kitchen that it would have been a shame not to continue our involvement. When the chance to take on the longterm lease came up, we grabbed it. The Purty Kitchen is located in a fantastic area and it’s steeped in

history; myself and Mark felt we could put our own stamp on it and bring it into the next chapter,” said James Burgess, co-owner.

That new chapter started with a full refurbishment, but one that pays respect to the pub’s rich history. It’s a refresh that has resulted in a more contemporary space, while retaining the conviviality and cosiness that the Purty is known for. Raised levels have been removed, the bar has been shortened and the kitchen has also been modernised. “We’ve made it slightly more dining focused, but we were intent on keeping the bar as it’s the centre of the room. You’d still look around “For us, though and say, this is the Purty Kitchen. We business isn’t a haven’t changed it dramatically,” said James. transaction. It’s A weatherproofed outdoor space with a a relationship louvred roof structure and heating is set to open later this year. “We call it the yard and it’s about because years back, that’s exactly what it creating was. It’s where animals were tied up overnight experiences for and livestock was kept. Throughout the pub’s our customers kjsdkjsdskdj 300 years, yards were laid on top of yards as it would have been too expensive to remove that they’ll one before laying down another. We’ve remember and invested heavily in creating a level surface want to come to allow for outdoor dining and we see the outdoor area as a fundamental part of the back for“ business,” said James.

The Purty has long been known for its menu, particularly its fish dishes. That tradition has been retained and improved upon, said co-owner Mark Heather. “I think that emphasis on fish had weakened somewhat in 2018 and 2019, so we were keen to put it firmly back on the menu. Four out of the nine starters on our menu are seafood and around half our mains are also fish dishes. Our specials are always seafood

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Interview

and they’re market driven, so whatever the catch of the day is will end up on the menu.” ‘Fish and chips at the Purty’ has long been a local favourite at the pub, says Mark. “That particular dish is flying out.

We use plaice for our fish and chips, which has made a big difference in terms of flavour profile.” The ambition, says Mark, is to provide tasty, wellpresented food to punters who still feel like they’re sitting in a pub. “Going by the feedback we’ve been receiving, I think we’re on the right track.” The Purty Kitchen isn’t a ‘gastropub’, says Mark. “That’s a term we’re a bit uncomfortable with. At the Purty, we’re trying to redefine the space between gastropubs

MARK HEATHER, Co-Owner Mark started in the industry as a student, moving up through the trade in a variety of management and group general management positions. As well as co-owning and managing The Purty Kitchen, Mark offers consultancy services through his company 3Sixty Solutions and is also Director and Owner of The Villager Pub, Chapelizod, Dublin.

JAMES BURGESS, Co-Owner James has worked in all aspects of the trade, from operations, fit-out and design to training and development. His experience spans Ireland, the UK, continental Europe, the Middle East and the US, opening numerous high volume, premium brand units. Originally from Manchester, James has been resident in Ireland for over 20 years.

GRAHAM HIGGINS, Head Chef Dublin native Graham Higgins brings his passion for working with seafood and local ingredients to his role as Head Chef at The Purty Kitchen, leading a team producing restaurant quality food in a pub setting. His previous experience includes Rock Lobster and Ouzo’s in Dublin.

AMANDA GILL, Restaurant Manager Amanda Gill joined The Purty Kitchen as Restaurant Manager from her role as General Manager of Whelehan Wines Restaurant in Loughlinstown, Dublin. She also gained invaluable experience in the hospitality industry during her time as Manager of Canteen Restaurant in Celbridge, Co Kildare and as Head Waitress/Chef de Rang at L’Écrivain.

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and casual dining restaurants.

Ultimately, we’d like to work towards getting a Bib Gourmand, while still very much being an Irish pub.”

Suppliers include Ocean Marine Wholesale Fishmongers in Monkstown and McLoughlin’s Craft Butchers in Clondalkin.

Cocktails are a speciality at The Purty; choose from house specials like the Guinness & Raspberry Flip made with Jameson Irish Whiskey, Guinness, white chocolate and raspberry, or classics like an Espresso Martini or an Old Fashioned. Customers with a gluten intolerance can enjoy a gluten free lager on draft and separate fryers in the kitchen mean coeliacs can enjoy their chips without worrying about cross-contamination.

The Loft, the Purty’s upstairs function space, has also been refurbished. Live events are planned for the new year but it will become more than that, says Mark. “We see a demand for a more diversified business model with the Loft. Demand for private functions has been quite significant, even if we haven’t been able to accept them and we’ve also had enquiries for corporate use of the room. I think it will become a much more multifunctional, multipurpose space.”

Right now, the Purty is missing out on walk-in business, says James. “We’re missing the person that drops in for two or three pints or the group of people that drop in just for drinks. The Purty has always had a good reputation for food and thankfully, that side is working out very well for us but with Covid restrictions, it’s not like people can just stand around and have a drink. We’re not seeing the incidental drinker at the moment, I think that’s the only downside of the trade right now. Hopefully, that situation will rectify itself next year.” Staffing has also proved difficult. “The talent pool is very dry but we believe that like-minded people attract like-minded people. We’d rather have staff with the right personality than the right skills; we can always teach them how to do their job but we can’t teach them a personality,” said James. Online reviews have described the friendliness of the staff at the Purty. “Myself and Mark had lunch at a restaurant recently and while it was fine, we didn’t know the waiters name, he didn’t know ours and there was no engagement whatsoever. That’s not the way we operate. For us, business isn’t a transaction, it’s a relationship and it’s about creating experiences for our customers that they’ll remember and want to come back for. That’s what we’ve tried to instil in our staff.”

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01/12/2021 10:16

Take Care

together

We know tourism businesses are working hard to ensure the safety of customers and staff.

To make it easier for industry to communicate key safety messages and reassure customers, Fáilte Ireland has updated the Take Care Together toolkit to reflect the most recent Government public health advice.

The Take Care Together toolkit includes downloadable posters and assets that can be used throughout the premises.

Access the toolkit now at www.failteireland.ie

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16/11/2021 15:23

By Families, For Families, Across Generations Connecting indigenous family businesses through networking and experiential learning events.

Strengthening the voice of family businesses in Ireland on matters that are unique to them through on-going advocacy and public affairs representation.

@FBNIreland Family Business Network Ireland www.fbnireland.ie

Christmas Drinks

Seasonal SPIRITS

Here’s our pick of some of the best festive drinks to enjoy this Christmas

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Christmas Drinks

Craft Cocktails Craft Cocktails has released three new limited-edition cocktails for the festive season – the Yuletide Negroni, Gingerbread Punch and Festive Old Fashioned. The Yuletide Negroni is the ideal afternoon aperitivo, a Christmas twist on the Italian classic with winter spices, rich red vermouth, Italian bitters and orchard fruits all stirred down over Tanqueray Gin. The Gingerbread Punch mixes Ketel One vodka, sloe gin and ruby port with cranberry, gingerbread spices and clementine for a cockle-warming seasonal punch.

The Festive Old Fashioned is a slow winter sipper for after the kids have gone to bed, made using Bulleit Bourbon and seasonal flavours of fig, caramel, orange spiced bitters and a dash of Grandma’s top tipple, PX sherry.

The new flavours join Craft Cocktails 12-strong range of premium Irish bottled cocktails, made by award-winning bartenders using only 100% natural ingredients – fresh fruit, handmade syrups, cordials and infusions. Ready to serve straight from the bottle over ice, they are available in two sizes. The 200ml size (€12.50, serves two) makes a great stocking filler, while the large 700ml size (€35, serves seven), is perfect for sharing. The brand’s popular ‘message on a bottle’ personalisation service also makes an excellent gift, whether celebrating in person or remotely over the festive season. The message is designed, printed and shipped on the cocktail of choice within a week on their core range. www.craftcocktails.ie

Bushmills Looking for an extra special gift for a loved one this festive season?

Bushmills 10 Year Old Single Malt is an exquisite Irish single malt whiskey that has been triple distilled, matured, married and bottled at the world’s oldest licensed whiskey distillery in Bushmills, Co Antrim. Bursting with notes of zesty citrus fruits, honey, milk chocolate and toasted wood, Bushmills 10 Year Old Single Malt boasts the same unwavering quality renowned by Bushmills whilst its chic new design will stand out at any occasion.

Cocktail

Master of the Brew Created by Glenda O’Neill

Recipe Grab a cocktail shaker 40ml Bushmills American Oak Cask 30ml black tea 7.5ml lavender syrup 10ml spiced lemon cordial 1 dash of orange 1 dash of mezcal Add ice to the shaker Shake Grab a teacup with lavender flowers on the saucer Double strain into the teacup Finish with a lavender spritz

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Christmas Drinks

Writers’ Tears Christmas Cracker The Writers’ Tears Christmas Cracker is the perfect addition to any hamper and the ideal way of adding something special to this year’s Christmas table. Consisting of a miniature 50ml bottle of Copper pot in each individual cracker, the Writers’ Tears Christmas cracker is a unique marriage of Aged Single Pot Still and Single Malt Irish whiskey, distilled entirely from barley. An award-winning whiskey, Writers’ Tears is triple distilled and is bottled at 40% ABV.

Tasting Notes Nose: Flashes of apple with hints of vanilla Palate: Gently spiced, ginger and orchard fruits Finish: Long and elegant with dark chocolate

Rebel City Distillery Beverage distribution company Bevella has partnered with Rebel City Distillery, producer of multi award-winning Maharani Gin. Rebel City Distillery, a boutique distillery situated in the heart of Cork’s Docklands, was founded in 2020 by husband-and-wife Robert and Bhagya alongside Robert’s father Brendan Barrett. The distillery has since launched its first release, Maharani Gin, which celebrates a fusion of the couple’s respective heritage and cultures of Cork and Kerala. Speaking about the brand, Robert Barrett, co-founder of Maharani Gin said: “We are really excited to introduce Maharani Gin to the world and to partner with Bevella to strengthen our distribution network and to market our prestige Maharani brand to the island of Ireland.” The premium gin is zested with pomelo fruit and uniquely spiced with cassia and nutmeg-mace, all sourced from a women’s organic farming co-operative in Bhagya’s home state of Kerala, India.

Powerscourt Distillery After a sell-out success last year, Powerscourt Distillery has announced its decedent and indulgent food and whiskey pairing hampers are back for Christmas 2021. The food and whiskey pairing originally started as a Distillery tour, however it proved so popular that last year the hampers were put together in time for the Christmas gifting market. Created by Santina Kennedy, the Distillery’s in-house Food Historian and Food & Beverage Specialist, hampers are priced at €100 and are available from the Powerscourt Distillery website.

With meats from the Wooded Pig, Olly’s Farm local honey courtesy of Powerscourt Estate, Wicklow Ban Cheese and Fercullen Whiskey Chocolates, the hampers deliver an authentic Irish gift. Each one comes with a QR code that gives the recipient a link to watch a pre-recorded presentation with Santina on how to enjoy your whiskey tasting and food pairing journey.

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Christmas Drinks

Teeling Distillery When Teeling Distillery opened in the Liberties in 2015, it became the first new whiskey distillery to open in Dublin in 125 years. Earlier this year, the distillery released the latest in its limited edition Vintage Reserve Collection – the Teeling 32-Year-Old Irish Single Malt. The 32-Year-Old release, which is limited to just 750 bottles, is amongst the oldest bottlings of Irish Single Malt recently released, making it one of the world’s most exclusive Irish whiskeys. Teeling Small Batch is used to make the Teeling New Market Fashioned, named after the distillery’s location using subtle spices sweetened with honey.

A Perfect Vintage Ingredients 50ml Teeling Small Batch 10ml honey syrup (50% honey, 50% hot water) 10ml All Spice Liqueur/Spiced Rum 2 dashes of bitters (optional) Method • Add all ingredients into a glass with ice • Stir for 5 minutes to release all flavours • Garnish with an orange twist and cinnamon stick Enjoy!

Clonakilty Distillery Clonakilty Distillery has launched its new Single Malt whiskey, the latest addition to its awardwinning range of spirits. The Galley Head expression represents a new departure for the Distillery as the brand sought to create a high-quality whiskey that was accessible in terms of price, but still retained the quality and finish that Clonakilty Distillery has become renowned for amongst whiskey connoisseurs. Matured and finished at its Atlantic Ocean Warehouse, Galley Head Single Malt represents a marriage of a re-shaved, re-toasted wine cask and Bordeaux red wine casks.

Clonakilty Distillery has said it is hopeful that this new release will provide a foundation on which it can continue to develop and grow the brand, in addition to attracting a range of new customers seeking to broaden their whiskey horizons.

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Partner Profile

You’ve got the

Sp irit s a tm is r Ch Schweppes launches its Christmas campaign, building on exponential growth experienced in 2021

I

reland and Northern Ireland’s number one mixer, Schweppes, is kicking off the festive season with its campaign, ‘You’ve got the Christmas spirit, we’ve got the tonic!’. The popular Christmas campaign will once again raise people’s spirits, driving relevance with the brand at this key time of year.

Kicking off in November, the campaign will include a TV ad, outof-home advertising, social and PR and also experiential activations across both on and off trade. The brand will also upweight its digital investment, with promotion across Spotify during the period.

Schweppes will look to drive footfall into on-trade venues this festive season by partnering with Any Excuse to reward consumers with a free ‘Gin & Schweppes Tonic’. The campaign will see over 5,000 drinks served to thirsty consumers across 300 bars on the island, positioning Schweppes as the mixer of choice this Christmas. PR and media will help amplify the campaign.

Andrea Whyte, Marketing Director, Coca-Cola HBC explains: “Schweppes continues to experience exponential growth and Christmas remains a pivotal time for the brand. Demonstrating the resilience and popularity of the number one mixer, almost 24 litres of Schweppes were sold every minute in the grocery channel last December!

“This year in particular, we understand the important role that Schweppes will play in supporting our customers and we are upweighting our investment behind the brand. Together with our customers, we will ensure that Schweppes plays its part in spreading Christmas spirit across the country.”

Aisling Wilde, Frontline Activation Lead at Coca-Cola Ireland also said: “Our hope is that Schweppes forms part of the enjoyment during the festive season this year with friends and family. We aim to create

we’ve got the

tonic

moments of fun and our new campaign celebrates and reflects a more positive mood amongst the public. We will continue with that tone of voice, and we will also respond to consumer demand for a high-quality product to pair with premium spirits during the holiday season.”

ON TRADE The brand’s mission this Christmas will be to support the on-trade to continue to reopen with impact. Value adding deals and free stock will be provided to outlets, driving transactions and availability of key Schweppes packs. The support will include glassware and ‘gin trees’ to keep the brand top of mind for customers and patrons alike in outlet.

Schweppes is also continuing to build relationships with bar staff across the country and will share a newly developed ‘suggested serve’ booklet to provide some new Schweppes inspiration for Christmas menus. The Schweppes sales team will also work in partnership with outlets to activate the brand on menus, highlighting mixability opportunities and suggested serves.

Schweppes will also provide mixability gift boxes for key on-trade customers for giveaways on their own social media channels. With additional takeovers by the brand at flagship venues in Dublin, Cork, Galway and Belfast, visibility of Schweppes will be at an all-time high this Christmas.

ABOUT THE BRAND Schweppes retains the crown as Ireland’s number one mixer, holding 50.3% value share of the category. It has also proven itself to be a resilient and adaptive brand. While 2020 lockdowns forced much higher consumption of mixers in the home than usual, Schweppes still managed to grow value sales in 2021.

Compared to the same period in 2019, the brand has grown by an outstanding +48% and by more than €3 million in revenue.

For more information, visit ie.Coca-ColaHellenic.com

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Partner Profile

Bringing real magic to designated drivers James Kavanagh and Melissa Riddell join forces with road safety authorities and industry stakeholders to support Coca-Cola’s Designated Driver campaign

Hildegarde Naughton, Minister at State of the Department of Transport with Designated Driver ambassador, James Kavanagh

C

oca-Cola HBC is proud to announce the return of its Designated Driver initiative, the annual Christmas campaign that rewards those who stay sober on nights out to ensure their friends and family members get home safely. In anticipation of a particularly special festive season, Coca-Cola’s Christmas mission will be to celebrate the simple joy of human connection and the 2021 road safety campaign will bring this real magic to designated drivers.

Once again, the campaign will offer drivers two free soft drinks or water from the Coca-Cola HBC range throughout December, at participating venues in Ireland and Northern Ireland. The brand will also reward designated drivers by providing free parking spots at Q-Parks in Dublin, Cork, Galway and Belfast. Available each weekend in December, designated drivers simply need to present themselves to security hubs at the Q-Park stations to benefit from parking free-of-charge when on a night out.

To spread this ‘real magic’ across the country, social media personality James Kavanagh and influential broadcaster Melissa Riddell will also take on the role of designated driver and their followers will, in turn, be in with a chance to win the ultimate night out in Dublin and Belfast. More information will be shared on their respective Instagram channels in due course - @MelissaRiddell and @JamesAlanKavanagh.

Coca-Cola HBC Ireland and Northern Ireland’s General Manager

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this

s a m t s Chri

Miles Karemacher said: “We’re very proud to announce the return of our award-winning designated driver initiative, which will play a special role in this year’s Christmas campaign. Coca-Cola will celebrate ‘real magic’ this December, and what better way to remind ourselves of the true spirit of the festive season than by giving the simple gift of a lift!

“We want to ensure that designated drivers are rewarded throughout the month and will offer two free soft drinks at participating venues once again. We’re also proud to partner with Q-Park to further reward designated drivers with free parking in Dublin, Cork, Galway and Belfast.”

In the Republic of Ireland, the Designated Driver campaign is supported by the Road Safety Authority, An Garda Síochána and Drinkaware. It is also backed by the Licensed Vintners Association, the Vintners Federation of Ireland, the Restaurants Association of Ireland and the Irish Hotels Federation. In Northern Ireland, the campaign is supported by the PSNI, Hospitality Ulster and the NI Hotel Federation.

Designated drivers can avail of the two free soft drinks from the Coca Cola HBC range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca Cola, Diet Coke, Coca Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice.

Participating venues will be featured on www.coke.ie/designateddriver and may feature in Coca-Cola’s out-of-home advertising campaign.

Designated Driver ambassador, Melissa Riddell with Inspector Rosemary Leech, PSNI To register for the campaign, please contact your local sales representative or the customer information centre on ROI 1890 26 22 26 | NI 0845 608 8889.

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Christmas Drinks

Method And Madness Irish Distillers has launched METHOD AND MADNESS Rye and Malt – the first aged experimental distillate created at the company’s innovation hub in Midleton, the Micro Distillery. The new release was handcrafted in the Micro Distillery under the care of Distiller Katherine Condon, who originally joined Irish Distillers as part of the company’s Graduate Distiller Programme in 2014. First experimenting in the lab to discover the ideal ratio of 60% rye to 40% malt, Condon and the team then took advantage of the Micro Distillery’s manual processes, trialling varying rates of reflux and distillation to achieve the perfect crisp yet spicy flavour. Katherine Condon said: “It has been an honour to be part of the Micro Distillery team from its inception in 2015 to today, sharing the first ever drops of whiskey produced there with the world. We have been inspired by the innovators in Irish whiskey who came before us. In turn, we have questioned tradition and challenged convention to follow their inspiration and drive the Irish whiskey category forward for a new generation of creators, consumers, and indeed, suppliers.”

Guinness Guinness NITROSURGE puts the iconic two-part pour in your hands so you can craft your own delicious Guinness at home. Guinness NITROSURGE is a device from Guinness which uses a patented application of ultrasound technology and connects to the top of your Guinness NITROSURGE can to deliver beautiful Guinness with a smooth, domed head and that rich ruby red colour. With the sleek new technology providing an elevated pouring experience, the device is the perfect gift for everyone, from the Guinness fan and tech enthusiast to the work Kris Kindle. Whether you’re popping round to your mates for dinner, staying in for date night over a pint or looking to impress your guests, Guinness NITROSURGE is a must-have for any household.

The Guinness NITROSURGE is available from retailers at a recommended retail price of €24.99.

The end-cap is reusable and Guinness NITROSURGE refill packs containing 6 x 558ml cans, which were designed specifically to fit into the NITROSURGE end-cap, will also be available for a recommended retail price of €15.

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Thankto ouryou

Sponsors

PROUDLY SPONSORED BY

LIMITED SPONSORSHIP OPPORTUNITIES AVAILABLE | FOR MORE INFORMATION CONTACT Trish Murphy, Sales & Sponsorship Director | Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com 1C_GMA 2022_TYTOS_ND_HCR_Nov 2021_V1.indd 2022_Thank You_ND_HCR_Oct 2021_V1.indd1 1

09/11/2021 19/10/2021 11:05 15:27

Equipment

Me and

MySPATULA It’s time to forego the fancy gadgets and pay homage to the humble spatula, writes John Coffey

W

hen I was asked to consider what my favourite piece of equipment in our kitchen might be, my thoughts initially steered me towards the “gadgets” we use. We probably have quite a modern kitchen that we invest in all of the time to improve what it is we do. But what I decided to go with is probably something quite boring – a good spatula! We go through lots as they tend to rip/get torn eventually, but when you find a good one they are invaluable.

When I started out many years ago in my first job as a commis, I remember making a mayonnaise and transferring it all (or so I thought) into a clean container. My head chef took the bowl I was using, took out what was left in it and told me that what I was about to get rid of was probably the equivalent of half a jar of shop-bought mayonnaise. It always stuck with me!

If you spend time making a nice sauce, emulsion, purée or whatever, a spatula is essential in getting every last bit of it out of whatever it is you are making it in. Boring maybe, but highly sought after in the Thyme kitchen.

John Coffey is the owner and chef at Thyme Restaurant and vice chair at Athlone Food Circle, the new food and drink network in Athlone

Did you know…

The origin of the word spatula is found in the Greek word ‘spathe’ and the Latin word ‘spatha’, terms that referred to long swords, often with broad blades. The spatula was first used in the early 16th century to refer to a range of implements with broad, flat blades used not only in cooking, but also in medicine and masonry. Depending on what country you’re in, the spatula can go by many names; it can be called a flipper, a tosser, a scraper or a fish slice.

According to Bee Wilson, author of ‘Consider the Fork’, the soft, rubber kind of spatula used for scraping cake batter was once referred to as a ‘child cheater’ because of its knack for cleaning all traces of batter, thus depriving kids of the fun of gobbling what’s left in the bowl.

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A Quick Chat

A Quick Chat with Peter Loughnane

The Director of Sales & Marketing at Trigon Hotels talks about lessons learned and why it’s the Irish hospitality industry that inspires him every day

WHAT WAS YOUR FIRST JOB IN THE INDUSTRY? I was actually born into a family hotel. Back in the 1980s, I was either sorting bottles or picking up litter in the carpark. My Mum came from a pub, so we cut our teeth there, stocking shelves – labels facing out – and washing glasses.

I still reckon my Nana Kelly was the most natural publican I have ever come across. I was probably 9 or 10 years old before I graduated to my first dickey bow behind the bar.

WAS YOUR ROLE AS THE FIRST GM AT BALLYMALOE HOUSE A DAUNTING ONE? It was exhilarating and a real privilege. Ballymaloe is such an iconic hospitality business in Ireland. I am immensely proud to have been trusted with the management of that property, particularly as it’s a family business and one with an incredible reputation. I never felt like I couldn’t do it, but I always had a healthy respect for the people who’d gone before me.

WHAT’S THE MOST IMPORTANT LESSON YOU’VE LEARNED IN YOUR CAREER SO FAR? You must trust every single member of your team and always show respect.

WHAT INSPIRES YOU? I’m a big believer in the Irish tourism and hospitality industry. Since I started my career, our tourism numbers have gone from 2 million to over 11 million and visitor attractions have improved beyond all recognition, as have hotels and restaurants.

I take some pride in knowing that I played a role in that and look forward to seeing our industry grow to become the leading global destination for sustainable, luxury tourism.

WHAT DO YOU ATTRIBUTE YOUR SUCCESS TO? I’m not one to pat myself on the back. I have a great family, including my parents who sowed the love of Irish hospitality in me. My wife Sarah, who worked with Starwood and opened the Fota Island resort, is a huge support to me on a continuous basis along with our children, who drive me on to succeed and make them proud every day. Trigon Hotels are a brilliant team, led by Group Managing Director Aaron Mansworth. I have always felt it is easy to succeed when surrounded by such a passionate and ambitious team.

WHAT’S THE FUNNIEST INTERACTION YOU’VE HAD WITH A GUEST? This is the hardest question to answer as there have been so many and in fact, many not perhaps appropriate to repeat. But I do love dealing with people on a daily basis and the great thing about this industry is that no two interactions are the same.

HOW DID COVID AFFECT YOU AND THE BUSINESS? Covid impacted the hospitality industry hugely. However, we used it as an opportunity to plan, to strategise and to be more innovative. With a crisis such as this, it’s important that you learn something and I can definitely say that I have.

ARE YOU CONCERNED THERE WILL BE ANOTHER LOCKDOWN? Ultimately the financial cost of ramping up the booster campaign would be a fraction of the devastating economic impact of locking down again. I think the government will take that into account when making any decisions.

WHAT’S YOUR AMBITION FOR 2022?

On a personal level, happiness and health for everyone I love and care about would be just lovely. Professionally, the team at Trigon Hotels deserves to have three busy hotels in Cork. I’m determined to achieve that in 2022.

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CATERING REVIEW | ISSUE 8 2021

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20/10/2021 09:55

WE’RE BEHIND YOU ALL THE WAY

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