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ISSUE 7 2019

The Great Escape A night in Glenlo Abbey

Pub Life

Oliver Dunne opens The Donnybrook

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Go to hotelandcatering review.ie for the online edition

Contents ISSUE 7 2019

18 13

IN THIS ISSUE

15 20 Turning Plans

Into Action REGULARS

NEWS

BOOK SHELF

A QUICK CHAT

“We need to take any complacency out of how we do business with the UK and we need to formalise all of these processes. Preparedness for Brexit requires collaboration with your customers and with your logistic partners”

Shane Hamill, Strategic Projects Manager, Bord Bia

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REFURBISHED & REFRESHED Major renovation programme at Luttrellstown Castle to include eight new bedrooms

TASTY TREATS AT THE IVEAGH GARDENS Taste of Dublin made its return to Dublin’s Iveagh Gardens in June

KEEPING IT REAL Oliver Dunne has stepped into the pub world with his first gastropub, The Donnybrook

THE GREAT ESCAPE Glenlo Abbey has just undergone a major refurbishment. Denise Maguire went along for a night to see what all the fuss was about

RAISE A TOAST! Creating a champagne for everyone to enjoy is the main aim of PiperHeidsieck’s new Chef de Cave

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Editor Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: Anna Wesolowska James Moore Photography: Food on the Edge, Shane O’Neill, Ballynahinch Castle, Irish Guild of Sommeliers, Welbilt, DELI-LITES, Dunnes Stores, Photographicmemory.ie, Minibar Systems, Jenn-Air, Baidu, Percipia, Hodder & Stoughton, Brewer’s Publications, Penguin, Dan Dennison 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 2018. 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.

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Editor’s View Welcome to issue 7 of Hotel & Catering Review 2019 Bord Bia’s new Brexit Barometer reflects an industry that has taken the idea of ‘Brexit preparedness’ to a new level. The report shows that 93% of companies have either taken action or made plans to prepare for Brexit and out of these companies, seven out of 10 have a Brexit team or champion in place. Most companies are also showing a very real commitment to the UK market and have plans in place to grow their sales there in the years ahead. Holding stock at a cost to their business is something else that companies have been doing; they don’t expect any return on this but according to Bord Bia, they’re simply demonstrating to their customers that they’re doing everything they can to maintain and grow sales. What’s clear from the Brexit Barometer is the level of determination that Irish food and drinks manufacturers are showing in the face of such uncertainty from across the water. The report has also shown that smaller companies are that bit less prepared for a worst-case scenario but according to Shane Hamill, Strategic Projects Manager at Bord Bia, the workshops and training courses that the organisation is currently running will provide these firms with the supports they need to move onto the next level. For this issue, we also caught up with chef and restaurateur Oliver Dunne. He’s just opened a new gastropub in Donnybrook, a welcome addition to the area following the closure of Kiely’s last year. We also take a look at the newly refurbished Glenlo Abbey and meet Émilien Boutillat, the new chef de cave at Piper-Heidsieck. 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.

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

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

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News News

Your monthly round-up…

BELFAST’S TITANIC HOTEL WINS BIG AT WORLD TRAVEL AWARDS Northern Ireland’s Titanic Hotel has scooped the top award at the World Travel Awards 2019, winning in the category of ‘Northern Ireland’s Leading Hotel 2019’. The awards, which took place in Portugal, recognise hotels around the world for standing out and excelling in the hospitality industry. Speaking about the win, Titanic Hotel’s General Manager, Adrian McNally, said: “We are thrilled to win the award of Northern Ireland’s Leading Hotel. There are so many great hotels in Northern Ireland now, the standard here is very high, so to win this award means a lot to the staff and team at Titanic Hotel Belfast. It’s fantastic to be recognised globally as a leader in the hospitality sector too. Northern Ireland has so much to offer tourists, so we hope this award brings more attention to that and tourism numbers continue to grow.”

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APPOINTMENT David McKane has been appointed the new Executive Head Chef and Culinary Director at Kilkea Castle in County Kildare. David has been in the hospitality industry for more than 15 years. Before joining Kilkea House, he was Chef de Cuisine at Adare Manor and before that, he was Sous Chef at the 5-star Ballyfin Demesne and Sous Chef at the Lyrath Estate.

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News

CLAYTON HOTEL CHARLEMONT OPENS ITS DOORS Owned and operated by Dalata Hotel Group, the four star Clayton Hotel Charlemont has opened its doors on the banks of Dublin’s Grand Canal. The project included the restoration of three 18th century Georgian buildings in a design that marries modern architecture with historic Dublin. Housed within the Clayton Hotel Charlemont are 187 guest bedrooms, a ﬁtness suite, six meeting rooms and two new dining concepts – Gaudens Restaurant and Lockside Bar/ Social. The hotel took approximately 24 months and a €40 million investment to complete. The opening of the hotel has also created 100 jobs.

A MAKE-OVER NEEDED FOR THE SPA SECTOR

Irish Chefs Support Workplace Initiative Leading chefs from around the country gathered in Dublin recently to support the ‘Kitchen Charter’, an initiative developed by Chef Network to improve the working environment in professional kitchens throughout Ireland. Chefs including Derry Clarke of l’Ecrivain, Eric Matthews of Chapter One and chef and restaurateur Dylan McGrath called upon leading professional kitchens in Ireland to get behind the Chef Network Kitchen Charter initiative and make the industry a better place to work.

Ireland’s hospitality sector is losing out on a valuable revenue stream and marketing platform by not sufficiently harnessing the business of beauty, according to two spa experts. Eileen Fleming who owns The Buff Day Spa in Dublin and spa consultant Heidi Grimwood have launched FG Innovation Management, providing tailor-made services around the running and commercial challenges of spa businesses, particularly those linked to hotels and leisure amenities. Low revenue, insufficient marketing, under-utilised treatment rooms, poor staff retention and recruitment issues are among the challenges the new business addresses with clients, according to owner Eileen Fleming. “Many hotels have spas that are viewed simply as a necessary guest service, rather than a standalone business entity. Often badly run by well-intentioned beauty therapists, with no business experience, they can end up costing money and damaging reputation, rather than enhancing the hotel brand,” she said.

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News

DINGLE SKELLIG HOTEL celebrates 50 years with new rooms

Dingle Skellig Hotel is celebrating 50 years in business this year with the completion of a multi-million development. Thirty-two guest rooms have been added to the hotel including five rooftop guest rooms, all with their own balconies taking in the panoramic views across Dingle Bay. The design for the new rooms as well as the upgrade and redesign of The Blaskets Bar and Bistro was created by Meitheal Design Partners in Cork. The new bedroom extension and atrium works at the hotel is the most significant work undertaken in the hotel since it was built in 1968 by Gaeltarra Eireann as an incentive to encourage job promotion and growth in Gaeltacht areas. A first of its kind, the hotel included 48 ensuite guest rooms and an outdoor swimming pool. Thirty-two guest rooms were

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added on in quick succession to allow for the cast and crew of Ryan’s Daughter to take up residence and in the 50 years since, the hotel has welcomed families from home and abroad. The hotel now boasts 152 guest rooms, swimming pool, gym, spa, childrens crèche and kids club, extensive banqueting facilities as well as the new dining spaces including The Atrium and The Binn Ban Brasserie.

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News

‘DESTINATION CORK’ LAUNCHES Four Cork city centre hotels have launched a campaign to highlight their partnership for visitors to Cork. As sister hotels, the Clayton Silversprings and Clayton Cork City Hotels already work closely with the Maldron Hotel South Mall and Maldron Hotel Shandon but it’s hoped that the new campaign will ensure that visitors to Cork will always enjoy a great stay in Ireland’s real capital.

CHEF COLLAB comes to Cork Chefs from some of Cork’s top hotels and restaurants joined forces with leading chefs from Ireland and the UK to take part in Chef Collab in July. The initiative was set up by Chad Byrne, Head Chef in the Brehon, with the aim of combating the chef shortage in Ireland. Chef Collab sees apprentice chefs partnered with mentor chefs who then spend time in the mentor’s kitchens. Each pair cooks and serves their creation at the Chef Collab event. This year, three chefs from Trigon Hotels in Cork were involved along with one from the Celtic Ross Hotel and one from Jacobs on the Mall. The ﬁve celebrity chefs involved included Michelin chef, Marguerite Keogh from Five Fields Restaurant UK, JP McMahon from Galway, Pam Kelly from the Farmgate Restaurant in Cork , James Coffey from the Park Hotel Kenmare, Alberto Rossi from The Intercontinental and James Sheridan from the Canteen Celbridge. Founder of Chef Collab, Chad Byrne, said: “Every Collab has been a sell out. I think that’s down to the positivity and good vibes which surround our events. We cook for the right reasons and it shows. We do it for the pure love of the craft.”

Half a Million Visitors to Jameson Experiences in Dublin and Cork Jameson Distillery Bow St. and Jameson Distillery Midleton welcomed more than 500,000 visitors from 70 nations around the world in the last year. Jameson Distillery Bow St. was also awarded Europe’s Leading Distillery Tour for the second year in a row at The World Travel Awards Europe Gala Ceremony 2019, held at Belmond Reid’s Palace, Madeira, in June. In 2018, Jameson Distillery Bow St. was named the World’s Leading Distillery Tour at the World Travel Awards.

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Partner PROFILE

A helping hand for producers Musgrave Marketplace & Bord Bia team up for fourth year of Foodservice Academy

and made patés and terrines, organic cider vinegar, sheep’s milk yogurt and a range of vegan burgers and desserts are just some of the innovative products selected to join this year’s Foodservice Academy. Run by Bord Bia and Musgrave MarketPlace, the programme aims to help participants grow sales within the foodservice, or out of home food, market. The initiative also offers the opportunity to achieve growth within Musgrave MarketPlace’s foodservice business, supplying over 6,000 customers each week ranging from hotels and restaurants to pubs and nursing homes. Ten food and drink companies have been selected for this year’s programme.

Programme Overview

Coordinated by Bord Bia and now in its fourth year, Foodservice Academy takes place over four months and comprises both workshops and mentoring. Representatives from Musgrave MarketPlace participate in the workshops, sharing invaluable practical insights and experience to help companies better understand areas such as supplier setup, food safety requirements and the distribution model as well as sales and marketing support. Launching this year’s programme, Maureen Gahan, Bord Bia’s Foodservice Specialist, said: “Foodservice in Ireland offers major opportunities for suppliers providing innovative products and solutions to meet changing consumer needs. We’re delighted to roll out the fourth year of our ‘Foodservice Academy’ initiative, supporting our belief that food businesses should increasingly look to the foodservice sector as a viable route to market. Now worth €8.2 billion and

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forecast to grow to €9.3 billion by 2021, this route to market is delivering real growth and value for Irish food and drink companies.” Sheena Forde, Trading Director, Musgrave MarketPlace added: “Following on from the success of our previous Foodservice Academy programmes and that of the SuperValu Food Academy, we are now looking forward to the fourth year of our programme to support Irish foodservice producers through Musgrave MarketPlace. A number of the participating companies are Food Academy graduates so we are proud to be in a position to help grow their businesses by introducing their products to our foodservice customer base. “As the largest and fastest growing wholesaler in Ireland, we are ideally placed to understand the needs of the foodservice market and as an Irish family business, we are delighted to work with small Irish companies, many of which are family owned, to give them a head start in the market. The Foodservice Academy

programme offers a combination of commercial and marketing expertise and will provide invaluable customer insight for the companies involved. We would like to acknowledge the excellent support of Bord Bia throughout the development of this programme; their shared passion for supporting Irish food business has been evident throughout.’’ Participants for the 2019 programme were conﬁrmed following an independent Product Assessment Session that took place earlier this year at Musgrave MarketPlace’s 75,000sq ft Ballymun Food Emporium. Companies had the opportunity to submit their product samples to Musgrave MarketPlace Trading Managers, Category Managers and Leinster-based sales representatives. For more information on any of the suppliers or for general queries, please contact Maureen Gahan, Foodservice Specialist, Bord Bia. M: 087 668 6129 E: maureen.gahan@bordbia.ie

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News

NEW VISITOR EXPERIENCE At Kylemore Abbey A new element to the visitor experience at Kylemore Abbey and Gardens was officially opened recently by the Minister for Transport, Tourism and Sport, Shane Ross. Entitled ‘From Generation to Generation… The Story of Kylemore Abbey’, the project was developed with an investment of €1.7 million under Fáilte Ireland’s Grants Scheme for Large Tourism Projects 2016-2020. Visitors will now have access to a large new wing of four authentically refurbished rooms while a new multimedia presentation will take visitors on a journey through history. The presentation includes stirring historical footage, archive photographs and artefacts, speaking portraits and beautifully updated period rooms. The landscape surrounding the Abbey has also been reconditioned to match the grandeur of the interior and to ensure access for those with reduced mobility.

The world renowned Ballybunion Golf Club offers a wonderful opportunity to persons interested in tendering for the full-time bar and catering services of the Club. This established Club has a strong membership base and welcomes large visitor numbers each year.

BACKYARD AT BLAS The final Backyard at Blas event took place recently at The Seamus Ennis Centre in the Naul. Keynote speaker on the day was Malachy O’Connor, founder of Irish Food Consulting. The event covered the key skills required for preparing for buyer meetings, negotiation and commercial skills. On the day, guests enjoyed a delicious lunch of Blas na hÉireann awardwinning produce in the sunshine.

Proposals are now invited from interested parties who should have considerable experience in the management of food, beverage and associated staff and a strong customer service background.

Expressions of interest should be submitted by 21st August 2019 to: John Eggleston General Manager, Ballybunion Golf Club, Sandhill Road, Ballybunion, County Kerry OR email to: johneggleston@ballybuniongolfclub.ie

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News

TAKING THE HEAT OUT OF ENERGY BILLS

FIVE MINUTES WITH… FRITS POTGIETER IS THE NEW GENERAL MANAGER AT MUCKROSS PARK HOTEL & SPA WHAT ATTRACTED YOU TO THE INDUSTRY? I totally fell into it! I studied Industrial Psychology at Rand Afrikaans University in South Africa and when I finished my degree, I decided to go travelling. I ended up in Hong Kong and worked behind a bar and simply loved the experience - the interaction and dynamic nature of looking after customers appealed to me and from then, I knew this was the industry for me. FIRST JOB? My first job was working in a bar/restaurant for my aunt on Lantau Island, Hong Kong. It was there that I learned to be humble and that if you start at the bottom and work your way up, you will quickly realise that experience trumps all in this industry and you can progress incredibly quickly if you commit.

Bord Gáis Energy has announced a new partnership with the Restaurants Association of Ireland (RAI) to become the Association’s preferred energy supplier in the Republic of Ireland. The aim of the alliance is to help restaurants efficiently and easily manage their energy bills. RAI members can now turn on their energy supply from Bord Gáis Energy and avail of benefits that are exclusive to the RAI and Bord Gáis Energy partnership. The partnership is valued at approximately €1 million annually.

NEW OPERATOR for Cliffs View Café

WHAT’S THE MOST IMPORTANT ASPECT OF THE GM ROLE? I have two key roles and they are intertwined. One revolves around ensuring we deliver exceptional guest experiences for our customers and the second is to equip, motivate and empower the team to consistently deliver these experiences. WHAT’S THE FUNNIEST INTERACTION YOU’VE EVER HAD WITH A GUEST? There have been too many to mention but it normally involves assisting guests who accidently lock themselves out of their bedrooms in various stages of undress… IF YOU WERE A GUEST AT MUCKROSS, WHAT WOULD YOU IMPROVE? Nothing! However, there is always room for improvement and we constantly endeavour to exceed guests’ expectations. If I had to choose something, it would be the weather in Killarney. I would love some more sunshine so that our guests could explore everything that the surrounding Killarney National Park has to offer.

Brambles has been appointed as the operator of the Cliffs View Café at the Cliffs of Moher Visitor Experience in County Clare. The Irish family-owned and operated company has secured a 10-year lease for the operation of the 140-seater facility on the first floor of the Clare County Council-owned Visitor Centre, which attracted almost 1.6 million visitors in 2018. Brambles employs more than 300 people in its catering operation, Bistro Restaurant and 27 cafés at locations including the National Gallery of Ireland, Kilmainham Gaol, Dundrum Town Centre and Céide Fields in County Mayo.

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24.09.2019 Now in their 31st year, the 2019 Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. The 2019 awards will be presented at a black-tie gala dinner on the 24th of September 2019 at The Lyrath Estate Hotel, Kilkenny.

For more information visit: hotelandcateringreview.ie/awards or Phone: 01 432 2200 | Email: events@ashvillemediagroup.com

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News

Refurbished

and Refreshed

Major renovation programme at Luttrellstown Castle to include eight new bedrooms It’s the venue where Posh Spice married David Beckham, where the likes of Fred Astaire and Ed Sheeran have stayed and where Queen Victoria ended up visiting twice. Now, as part of a major renovation programme which began in 2017, Luttrellstown Castle is set to go from 12 bedrooms to a 20 bedroom exclusive venue. Existing under-utilised rooms will be upgraded and refurbished, with work set to kick off at the end of this year. “We hope to have the work completed by April 2020. At the moment, we’re doing about 60 weddings but with the additional rooms, we anticipate next year to be even stronger,” said Ivan King, General Manager at Luttrellstown Castle. The wedding market currently makes up 60% of the Resort’s business followed by corporate entertainment at 15%, with the remainder made of up of private family gatherings and afternoon tea/lunch dates throughout the year. Currently, 47% of its clientele travels from the US but it’s expected that this will increase in 2020. The Castle’s renovation programme is being overseen by interior designer Arlene McIntyre of Ventura Design. “When you undertake work like this and you change the existing model, you always wonder how it’ll go no matter how positive you are. In saying that, enquiries have shot up over recent months. We’re conﬁdent that the changes we’re making will restore the Castle to its former glory and attract more business, both domestically and internationally.” Luttrellstown Castle’s unique selling point is its exclusivity, says Ivan. “I’d like to shout a bit louder about the venue in that regard. When you don’t have people coming to stay every night like a traditional hotel, it can sometimes be more difficult to get its name out there. The ambition is to drive this bedroom project and make Luttrellstown Castle the number one exclusive venue in the country.”

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Partner PROFILE

CHANGING IT UP CUPS ‘N’ STUFF IS ALL ABOUT INNOVATIVE, STRIKING PACKAGING AT THE RIGHT PRICE

ups ‘n’ Stuff is an online shop that offers everybody from café owners, office canteens, restaurants, ice cream parlours to that special home event the choice to purchase a fabulous range of packaging in smaller quantities. For the past two years, the company has been supplying the everyday person and business with what they want in any quantity. Designs that are original, fun or customised with a price tag that’s affordable, no matter your type of business. Offering smaller quantities opens Cups ‘n’ Stuff up to a varied range of customers. The company has and continues to build great relationships with its customers and through personal interaction, it works harder at helping its customers gain quality, affordability and choice through its products. Some establishments don’t have storage space for stock. Cups ‘n’ Stuff offers products in low quantities starting at 50pcs to container loads so it’s an advantage for customers to order from Cups ‘n’ Stuff when needed. All orders are made through the company’s website and social media accounts where access to products are as easy as clicking on a product image. An important element to us all is the environment. Sustainability is something that Cups ‘n’ Stuff is passionate about and has introduced into the business. The Return A Cup is just one of the paper cups that’s been developed to encourage recycling and make it habitual for users. The process is simple – the company delivers, collects and recycles its paper cups all with the same case.

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Cups ‘n’ Stuff ’s new range of compostable ice cream tubs are a great addition to its line. The ‘Coffee Town’ compostable cup is extremely popular among the coffee crowd thanks to its innovative design. Cups ‘n’ Stuff also gives customers the ability to design their own paper cups or ice cream tubs online.

Cups’n’Stuff is based in Co Wicklow and run by a very enthusiastic team, headed by Sue and Hannah who only see big potential for the small business. Delivery is nationwide with free delivery on all case orders. Visit our website www.cupsnstuff.ie or email us at info@cupsnstuff.ie

Scan to see how Return-A-Cup works

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News

Tasty treats at the

Iveagh Gardens Taste of Dublin made its return to Dublin’s Iveagh Gardens in June The sun might have failed to shine but that didn’t stop the crowds from attending this year’s Taste of Dublin, inspired by NEFF, which took place from the 13th to the 16th of June in the Iveagh Gardens. Now in its 14th year, the event celebrated some of the best Irish and international chefs who produced mini versions of the dishes they’ve become famous for. For this year’s Taste, event organisers did away with the ‘florins’ concept of payment in favour of contactless payments. Entertainment was provided by Smash Hits, The Swing Cats, Ryan J, Qween and Spring Break while visitors were treated to a plethora of cooking demonstrations from the likes of Kevin Dundon, Paul Kelly, Ed Cooney, Clodagh McKenna, Rory O’Connell, Sunil Ghai and Edward Hayden as well as rising stars like Mark Moriarty, Holly White, Aoife Noonan and JR Ryall.

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Partner PROFILE

Driving the Tourism Industry forward

Recently announced initiatives from Fáilte Ireland to attract more visitors to the country

Minister of State at the Department of Business, Enterprise and Innovation John Halligan T.D. with Head of Ireland’s Ancient East, Jenny De Saulles officially opening ‘Masterpieces in Glass’

Augmented reality and interactive experiences set to open across IRELAND’S ANCIENT EAST Cutting-edge technology and interactive experiences will be unveiled at visitor attractions across Ireland’s Ancient East over the coming months, following a €2.3 million investment from Fáilte Ireland. The ﬁrst of 19 projects was recently opened at Bishop’s Palace in Waterford. ‘Masterpieces in Glass’ is a new 4D experience which brings to life the history of glassmaking in Waterford. Using augmented reality, visitors can explore rare objects used

in glassmaking in the county over three centuries. Fáilte Ireland research shows that visitors want high impact attractions that they can ‘immerse’ themselves in. In essence, they want to ‘live’ the story which means more hands-on experiences that bring sites, local culture and heritage to life. Head of Ireland’s Ancient East at Fáilte Ireland, Jenny De Saulles, said: “The Ireland’s Ancient East regional experience brand is driving a more regional spread of visitors and is making a signiﬁcant impact on tourism across the east of the country, delivering increased visitor numbers and creating jobs. Central to this has been the creation of compelling and world-class visitor experiences that attract international tourists actively looking for hands-on ways to discover local and heritage. What is most valuable to visitors is the chance to participate and not simply be bystanders. At Fáilte Ireland, we are always looking for opportunities to stimulate the development of brilliant visitor experiences and the Masterpieces in Glass experience is testament to what can be achieved through investment and innovation. This is just one of 19 projects set to open following funding from our Ireland’s Ancient East Storytelling Interpretation grants scheme – each project brings to life local heritage culture and will really help to transform the tourism appeal of each area.” Fáilte Ireland launched the Ireland’s Ancient East Storytelling Interpretation Investment Scheme in 2017 to transform the quality of interpretation, animation and storytelling at existing heritage and visitor attractions throughout Ireland’s Ancient East. It is one of a number of Fáilte Ireland investment programmes to beneﬁt visitor attractions across Ireland.

Major investment in new state-ofthe-art visitor attraction for Longford Fáilte Ireland is investing €640,000 in the ‘Norman Heritage Park’, a major new visitor attraction in Granard, Co Longford, which will bring the story of Ireland under the Normans to life. The village will provide an immersive experience for visitors that will transport them back 800 years to experience how the people of that era lived, worked and played – all delivered through live acting, innovative displays and activities, as well as augmented and virtual reality. Head of Attractions at Fáilte Ireland, Mary Stack, said: “At Fáilte Ireland, we actively look for every opportunity to support and create new experiences across Ireland. The Norman Heritage Park is an example of a unique attraction that has the capacity to be a game-changer for Ireland’s Hidden Heartlands and which will stand out in the international marketplace. Projects like this, and many others in our capital investment programme, are vital not only for regional growth but for reinforcing Ireland’s reputation as a high-quality visitor destination. I want to commend Granard Motte Community Enterprise CLG for their vision and commitment to this project.” The Fáilte Ireland investment

Minister of State for the OPW and Flood Relief, Kevin ‘Boxer’ Moran T.D., welcoming the Fáilte Ireland funding of €640,000 for the ‘Norman Heritage Park’

of €640,000 in the Norman Heritage Park comes under its Grants Scheme for Large Tourism Projects 2016-2020. This adds to the investment of almost €3 million announced for the project by the Department of Rural and Community Development earlier this year through its Rural Regeneration and Development Fund. The project has been driven by Granard Motte Community Enterprise CLG (GMCE) and Longford County Council, with support from the Office of Public Works (OPW).

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Partner PROFILE

Irish tourism businesses pictured receiving their China Ready COTRI Certiﬁcation Award

Eight Irish tourism business now ‘CHINA READY’ Additional direct flights now operating from China to Dublin are bringing thousands more Chinese visitors to Ireland. Fáilte Ireland is working with Irish tourism businesses across the country to help them capitalise on this growth by training them in how to meet the specific needs of the Chinese visitor. Chinese tourists are different to traditional holidaymakers and offering the right kind of service is crucial to success within this market. The Get China Ready Programme is a Fáilte Ireland initiative developed in partnership with Tourism Ireland and Tourism Northern Ireland, jointly delivered by Fáilte Ireland with the support of the Centre for Competitiveness, the licensed provider of COTRI (China Outbound Tourism Research Institute) programmes in Ireland. The specialised programme provides tourism businesses with relevant insights into the Chinese visitor. These insights range from cultural and culinary needs to accommodation and shopping preferences. It also provides in-depth knowledge on ‘Routes to Market’ which supports businesses in their efforts to win business from the Chinese market.

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Eight Irish tourism businesses spanning Meath, Dublin, Limerick, Kildare, Galway and Belfast were recently awarded the Fáilte Ireland China Ready COTRI Certification Award after successfully completing the programme. They are The Knightsbrook Hotel, Meath; Causey Farm, Meath; Dublin hotels The Sandymount Hotel and the Temple Bar Hotel; Carton House in Kildare; The Savoy Hotel Limerick; The Galmont Hotel in Galway; Hastings Grand Central Hotel in Belfast. Presenting the Awards, Paul Keeley, Director of Commercial Development at Fáilte Ireland, said: “China is one of the fastest-growing outbound travel markets in the world, with numbers predicted to grow to 200 million by 2020. New direct flights from Beijing, Hong Kong and more recently Shenzhen to Dublin offer an excellent opportunity for Irish tourism businesses to attract more visitors from the Chinese market. The aim of Fáilte Ireland’s Get China Ready Programme is to ensure that the Chinese visitor is warmly welcomed to Ireland and that tourism businesses are prepared and culturally aware of the requirements of our Chinese visitors.” To find out more about Fáilte Ireland’s range of business supports, visit www.failteireland.ie/Supports

Find out more at: www.failteireland.ie

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Cover Story

Turning plans into action A report by Bord Bia has revealed that Ireland’s food and drinks companies are doing all they can to counter the effects of a bad Brexit

HOTEL

CATERING REVIEW | ISSUE 7 2019

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Cover Story

rish food and drinks manufacturers are prioritising the issues within their control as they prepare for an uncertain future. That’s according to the recently published ‘Bord Bia Brexit Barometer 2019: Results & Actions’ which reveals a sector that’s not willing to sit back and hope for the best. The report shows that 93% of companies have either taken action or made plans to prepare for Brexit. Out of these companies, seven out of 10 have a Brexit team or champion in place while most companies have also expressed a clear commitment to the UK market. “Our report shows that companies intend to maintain their sales or grow their sales into the UK in the years ahead. In addition, nine out of 10 companies have mapped their supply chain to look for complexities and additional costs and any other uncertainties that might arise,” said Shane Hamill, Strategic Projects Manager at Bord Bia. Seven out of 10 companies have already developed plans for holding stock in the UK and on the continent. “Out of those companies, 85% have already activated their plans. They’re holding stock at a cost to their business. These are companies that are not expecting to have any return on the back of this; they’re simply demonstrating to their customers that they’re doing everything they can to maintain and grow those sales. They want to demonstrate a commitment to the long term, Brexit or no Brexit.” In the current environment, the worst-case scenario is that the UK leaves the customs union and the single market. “We can see from our findings that 85% of respondents have applied for an EORI number from Revenue. That’s a number you need to do business with a market that’s outside the EU. Revenue has been at pains to ask companies to apply for this number.” That worst-case scenario would also see companies paying customs duties but again, food and drinks companies have been preparing for that outcome. “At 85%, a large percentage of companies have identified the tariff number against products. What we’re seeing now is that further work is needed on how companies are going to pay the duties. So you’ve identified the right tariff codes, you’ve modelled the costs to your business which are going to be quite high in some cases, but how do you actually pay it now? Companies need to apply to their bank for a deferred payment account so they can pay for the duty at a later point and they also need to get a comprehensive guarantee from Revenue. What all this action from companies shows is that we’re moving the dial on Brexit preparedness.” A year ago, it would have been enough for companies to have just identified their tariff number and modelled their costs. “Now, companies are actually looking further ahead and they want to bring those initial plans to life. That’s a theme that has come out through the whole report, that companies are turning their planning into action which is actually proving a cost to their business. Employees are focusing on risk management to a much greater extent than they would have in the past.” Bord Bia’s Brexit Barometer has collated data from 130 companies to identify trends within the market. “Those trends are sometimes emerging by sector, whether it’s dairy, meat or consumer foods or by company size. Larger companies are definitely more prepared than smaller firms. With every risk that we’ve identified, Bord Bia is offering training workshops and one to one bespoke support to help companies manage those risks. All of the support is coming at no cost to a Bord Bia client.” The association is also running supply chain and logistics workshops along with commercial marketing strategy workshops specifically tailored to the UK market. “We need to take any complacency out of how we do business with the UK and we need to formalise all of these processes. Preparedness for Brexit is a collaboration, it requires collaboration with your customers, with your logistic partners and with agencies like Bord Bia. The companies that are collaborating and staying customer-focused will be as prepared as they can be for this.”

BORD BIA’S BREXIT BAROMETER - KEY FINDINGS 86% are clear that Brexit will have an impact on their business but 68% are still uncertain about what that impact will be 85% have applied to Revenue for an EORI number, bucking the trend nationally in other sectors The number of firms who have actively mapped their supply chain has increased significantly to 89% (62% in 2018) The number of companies expressing high or slight confidence in managing customs compliance has increased four-fold to 83%, up from 28% last year 70% of companies have developed contingency options for holding stock in response to Brexit, with 85% of companies activating those plans Two thirds (62%) have outlined that Brexit is having an impact on their investment plans, compared to one year ago when half said Brexit was having no impact on their plans In the past year, 57% reported an increase in sales to the UK and a further 29% reported stable revenues Over half (52%) are holding up to three weeks of stock outside of Ireland. In the lead up to the October Brexit deadline, stockholding will become far more complex due to storage being at full capacity in preparation for busy Christmas trading 51% have now calculated the cost of customs processes and compliance, a doubling on the 25% in 2018. 49% of companies have yet to factor this into financial planning

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CATERING REVIEW

18/07/2019 11:37

Food Heroes

Keeping it Real

Oliver Dunne has stepped into the pub world with his first gastropub, The Donnybrook

HOTEL

CATERING REVIEW | ISSUE 7 2019

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Food Heroes

ublicans have it easy. So says Oliver Dunne, owner of four acclaimed restaurants and now for the first time, a gastropub. Previously known as O’Connell’s, ‘The Donnybrook’ is filling the void left by the closure of Kiely’s and is, says Oliver, going down a treat with the locals. It’s the chef’s first foray into Ireland’s pub scene and it’s a far less complicated world than the one he’s used to. “For every person that says a restaurant is good, there’s another that says it isn’t. That’s how complex restaurants are. You never hear anyone saying they went into the pub down the road and it was crap, it just doesn’t happen. Publicans have the easiest job in the world. They won’t like me for saying that!” He acknowledges that with so many pubs now being judged on their food offering, that simplicity has been knocked a bit. “The pub world has certainly gotten a bit more complicated but that complicated part is the bit I’ve been doing for 25 years. I’m well used to it. We learned a long time ago that we can’t please everyone so we don’t try anymore. Once we believe that what we’re doing is right for a particular audience or market, then that’s all that matters.” After opening four extremely successful, award-winning restaurants, it may seem strange that Oliver decided to go down the ‘gastropub’ route but it’s one he’s fascinated with. “Every time I go to the UK or the US, I’m in awe of the food culture there. I love the way they have these one-stop-shop premises where you can eat and drink in the same spot. The gastro pub in the UK works; they get it but over here there aren’t many gastropubs I can think of that you would consider a pub. Most are just restaurants.” The decision was made to create a space where you can meet up with friends for drinks or get restaurant standard food at pub prices. “It was a challenge but I’ve always believed in trying to do things that people say can’t be done. I’m a long time

knocking around now and I believe in my own decisions and judgement. I want all my units to be reflective of the places that I like to go and eat and are conducive to having a good time.” It’s not all about the worship of food anymore. “In my Michelin-starred days, it was never really about the customer’s enjoyment, it was always about ‘look how good the food is’. Realistically, Michelin stars are all about ego. Now that I’ve offloaded all that, I just want the units to serve great food.” Pillars within the existing building allowed Oliver to create a natural divide; one side is the bar while the other is the dining area. “We’ve got the big screens showing matches and games in the bar, which is a must in an area like Donnybrook. The sound system has been set up in a very particular way so if you’re on the dining side, you won’t hear the rugby game or commentary that’s going on across the building.” Main dishes at The Donnybrook are priced from about €13 to €18. Menu highlights include 30 day 12oz striploin, Lambay Island crab claws, soy and white miso glazed chicken wings, fried fruit doughnuts and coconut and cacao tarte. The focus is very much on great tasting, affordable food in a comfortable space. “Having only had restaurants up until now, one aspect that I found challenging was not having someone at the door to greet customers. In a restaurant, there’s always someone there to welcome you but in a pub, there isn’t. I feel like we’re being rude not greeting people at the door because it’s so alien to me.” Customers are loving the new venue, says Oliver. “Every second person that comes in says the same thing Donnybrook has been crying out for something like this. Ever since Kiely’s closed, there’s been a gap and I feel that we’ve filled that. So far, it’s working out how I wanted it to so let’s see how it develops.”

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CATERING REVIEW

17/07/2019 12:56

Road Trip

HOTEL

CATERING REVIEW | ISSUE 7 2019

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e th t

Road Trip

a e r g pe

a c se

Glenlo Abbey has just undergone a major refurbishment. Denise Maguire went along for a night to see what all the fuss was about

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CATERING REVIEW

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Partner PROFILE

Excellence

from Excel

EXCEL RECRUITMENT IS SPONSORING THE SITE CONTRACT CATERER AWARD AT THIS YEAR’S GOLD MEDAL AWARDS

t’s been a busy few months for are ﬁlling up quite Excel Recruitment, and the quickly, the interest award-winning agency show is deﬁnitely there. no signs of slowing down. We’re also in the First up, Excel recently announced process of setting its sponsorship of the Site Contract up more innovative Caterer Award at the 2019 Gold Medal training ventures Awards. The winner will be revealed on to help tackle the the 24th of September at The Lyrath skills shortage Estate Hotel in Kilkenny but this is a in the event and sector Excel Recruitment knows inside foodservices area.” and out. “We deal with most of Ireland’s Excel best-known contract caterers and we Recruitment see the excellent service they provide isn’t sitting on and the amazing food they produce its hands when it every day for huge volumes and under comes to the chef tight deadlines. We supply staff of all shortage either. “I’m just back from a trip grades so understand the importance to Asia with the Restaurant Association of this particular award category and we of Ireland. We met with the Korean are keen to get involved.” said Shane Restaurant Association to discuss the McLave, Director at Excel Recruitment. high unemployment rate they have over 2019 has so far there and the fact been a year of that we need their “Excel Recruitment is massive expansion sponsoring the Site Contract highly skilled staff. and exciting Our approach is Caterer Award at this year’s to take over the developments Gold Medal Awards” for Excel. The entire process for company has our clients; we know just launched the ‘Irish Barista School’, that people are apprehensive when it another arm to their training facilities, comes to work permits. They take a long set up in direct response to skills time and there are lots of things you can shortages in the sector. “Baristas are in do wrong. We look after the process so high demand with the contract caterers they have nothing to worry about.” Next that we work with and also with private up for Shane and the team are trips to all clients. To try and ease the pressure on the eligible countries on the work permit our clients, we’ve developed a school scheme. “We’re literally going to the where we run full, day-long courses in four corners of the world to help solve our offices in the Capel Building, Dublin the chef crisis in Ireland. Our aim is to city centre” said Shane. The barista try and maximise the visa quota of 600 school is operated by Futureproof next year.” Excel Recruitment recognises Training, the training wing of the Excel that employees don’t want to emulate Recruitment Group which also provides the way people in the hospitality sector HACCP and Manual Handling courses. worked 20 years ago. “We’re looking Shane adds “The barista training courses at doing things differently so we’re not

HOTEL

running into the same problems as our competitors. People love this industry and want to work in hospitality but are put off because of unsustainable expectations and unsociable hours in some places. They want flexibility and options. They understand the nature of the business means early mornings or late nights or weekends but aren’t willing to do that day-in, day-out anymore. They need to see employers recognising work-life balance is important. We’ve recognised that shift and that’s why we’re at the top of our game.”

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Road Trip

n the surface, it looks like the recently completed refurbishment at Glenlo Abbey has been a quietly impressive, modest undertaking. A renovation that’s certainly worthy of recognition but perhaps not one that would convince you to take a second look. A recent stay at the hotel changed my mind about that. Thirty bedrooms at Glenlo Abbey have been enhanced while 28 bathrooms and two suites “We’ve just gotten have been upgraded. Air conditioning has been the green light for 25 added to the rooms while additional bedrooms a mini makeover has seen the addition of new, larger which will bring the wardrobes, coffee docks, total bedroom count up pelmets and painting. Bathrooms have been to 75. We hope to have stripped back to bare the rooms finished by concrete walls and floors and a full new design mid-May” including tiling, sanitaryware and mirrors has been implemented. So what, you might say. With so many hotels making substantial capital investments or embarking on refurbishment programmes right now, what makes Glenlo Abbey stand out from the crowd? The

difference is that every single change that has been made stems from a desire to improve the guest experience. Pelmets ensure the room stays dark in the morning until guests are ready to open the curtains and start their day. New bed head sockets mean guests can keep their phone close at night as it charges. The safe has been repositioned so it can be reached that bit easier. The wardrobes are roomier to allow for clothes and extra storage and a new coffee dock, which sits opposite the wardrobe, has created a new space within the room to hang out in. No existing ventilation system in the bedrooms made for a fairly intrusive build. Ronan O’Halloran, General Manager at Glenlo Abbey, says the results have been worth it. “Work started in January 2019 and completed on St Patrick’s Day. We were fully booked for that Patrick’s weekend and we had a wedding scheduled for the 16th so the pressure was on to ensure work finished on time but once we got into it, we got a bit carried away.” The decision was made to go a few steps further, hence the new wardrobes and coffee docks. “The last two weeks of the programme were hectic. We thought we wouldn’t have the last floor ready so we actually stopped selling for a couple of days. Our revenue manager thought otherwise so we went back to our building manager and said, we need to finish this.” Contractors and trades were from the locality and have been used by the hotel on previous occasions. “They were great, extremely flexible. Whether it meant more workers on site or working weekends, they were as keen as us to deliver the project to deadline which is what we did.” The grounds of the hotel have also undergone a transformation. A new road has been built to service golf and event guest traffic. Two car parks have been extended to entirely replace a different car park with beautiful gardens to allow for improved bedroom views. Guests sitting in the Pullman Restaurant can now enjoy views that aren’t obstructed by hedges or a car park. Other work completed includes refurbishment

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CATERING REVIEW

17/07/2019 13:09

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Road Trip

Junior Suite

of guest public areas and outlets including The Tapestry and The Palmer Bar. These works represent an investment in the property of just over €1.5 million. “Everything we’ve done is to enhance the guest experience. With the heat wave last year, most of the feedback from guests was around the lack of air-conditioning. So we took that on board.” Some of the rooms still don’t have air con but that’s set to change shortly. “We’ve just gotten the green light for 25 additional bedrooms which will bring the total bedroom count up to 75. We’ll be starting some preparatory works mid-July so when the main contractor gets in early September, they’ll be able to start straightaway. We hope to have the rooms finished by mid-May.” Images of Glenlo Abbey depict a 1740’s manor set in acres of lush woodland. The reality is that the hotel is only two “The hotel is only two and a half miles from Galway and a half miles from city. “I don’t think people Galway city. I don’t think realise how close we are to city. People see the people realise how close the stunning imagery and it looks we are to the city. People like we’re in the country. probably one message see the stunning imagery That’s we need to shout a bit louder and it looks like we’re in about and we’ll be doing that this year.” the country” The hotel also has planning permission for a spa, but plans are currently on hold. “It’s a massive capital investment so we’re thinking that the feasibility of it could be greatly enhanced with more treatment rooms than we originally envisaged.” Enhanced staff accommodation is also on the cards. “Finding the right talent and keeping it is tough. From an employee perspective, we actually may as well be in the countryside. There’s no city bus route that passes the door. We have a staff house already and it’s full of talent. We need to provide more accommodation on the grounds; it’s early days right now but we want our staff to feel valued.” A stay at Glenlo Abbey feels like a complete break from the real world and although Ronan highlights the venue’s close proximity to Galway city, it’s that feeling of escape that makes it so special. I’ll definitely be back.

GLENLO ABBEY

the highlights

MOVIE THEATRE – Glenlo Abbey has its own small cinema. Guests can bring a pint or a fancy cocktail into the room and enjoy it as they relax on the theatre’s comfortable chairs and watch a film. The night I was there, the 1974 version of Murder on the Orient Express was playing... PULLMAN RESTAURANT – A unique dining experience, the Pullman is actually two original carriages from the Orient Express. We enjoyed our meal to background ‘clackity-clack’ noises and music from the 1940s. STAFF – Every member of staff was pleasant and knowledgeable. This should go without saying for a five star hotel but the level of training for every team member I met was notable. Special shout-out to Troy, the American concierge, who made us feel very welcome.

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CATERING REVIEW

17/07/2019 13:10

In Person

Raise

a Toast! Creating a champagne for everyone to enjoy is the main aim of Piper-Heidsieck’s new chef de cave

milien Boutillat, the new chef de cave at Piper-Heidsieck, has a very simple philosophy when it comes to champagne. He wants people to taste it, smell it, appreciate the elegance and exuberance of it, but above all else, he just wants people to enjoy it in a non-elitist way. “I want to create a champagne that is complex, with no compromise on quality but also one that’s not complicated, that everyone can enjoy without any pressure,” he said. Émilien is only in his new role at Piper-Heidsieck 10 months. Those ﬁrst

HOTEL

few months have been a rollercoaster of tasting and making and getting a feel for the style of the brand, which is distributed in Ireland by Liberty Wines. His ﬁrst blends were completed only about two months ago so we have a bit of a wait before we can sample his work but chances are his blends will more than match up to those created by his predecessor, Régis Camus who won the IWC Sparkling Winemaker of the Year title eight times between 2004 and 2013. Émilien’s childhood was literally steeped in winemaking. His father owned a vineyard in the Champagne region. “We

used to walk together in the vineyards, pruning the vines, walking the cellar and even tasting the wine a little bit. I always knew I wanted to work in that world but I was also keen to see other things. I left Champagne and moved to the South of France and from there lived in New Zealand, California, Chile and South Africa. In 2012, I returned to Champagne and spent six years working at Armand de Brignac before joining Piper-Heidsieck on October 1, 2018.” Émilien’s expertise goes beyond winemaking; he has also trained as an agronomist and it’s that all-encompassing interest in the entire

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In Person

winemaking process that makes him the perfect new chef de cave for the brand. Younger generations don’t need an excuse to enjoy a glass of good champagne, says Émilien. “There’s a reason to celebrate every day, whether that’s watching the sunset or meeting up with friends. There doesn’t need to be an occasion whereas the older generation tend to open a bottle of champagne when there’s a birthday or for New Year’s Eve. That exuberance and enthusiasm to enjoy a glass of champagne regardless of whether there’s an occasion or not feeds into my own philosophy. I don’t

want people to think they have to overdescribe it; champagne does not need to be an elitist drink. Don’t be afraid to say what you feel or smell. We all have our own memories so we all have different words to describe the same aroma.” Piper-Heidsieck is an excellent fit for Émilien. “I’m very happy to work with Piper as that’s something that’s also very important to the brand, being able to enjoy the wine. It has always been a very ambitious brand and even having a young chef de cave like me was a brave, ambitious move.” Although he is keen to make his mark on the blends, making sweeping changes isn’t on the cards. “I don’t want to change everything, that doesn’t make sense to me. Piper has been established for more than 200 years. The quality of the wine is already there and I believe in the style of wine that we are making, otherwise I wouldn’t have joined the team. I want to walk in the footsteps of Régis and I will look at each step of the process to improve the quality.” Every single step in the process of winemaking is important. “It’s all those small details that make a difference. The main focus at the beginning will be in the vineyards because that’s where everything begins.” Global warming is, says Émilien, impacting grape ripeness every year. “Each year, the ripeness is higher so the balance of the grape is different. We will definitely have different champagne in 30 years than what we have now. Today’s champagne has more sugar, the aroma is more fruity. The first press is the best because the juice has higher acidity and sugar, it’s more complex in terms of aroma and the purity is higher. So I think I will focus first on

the vineyards.” Then, when it comes to the winemaking element, if you’ve done everything right at the beginning, very little intervention is needed. “The less I do with winemaking, the better I am.” Sustainability is also very important to Émilien. “In our vineyards we already have a double certiﬁcation for sustainable farming. It’s about reducing the amounts of treatments so we don’t use any insecticides and next year we won’t use any herbicides.” Bringing biodiversity back into the vineyards is also part of Émilien’s masterplan; more trees mean more insects. Émilien’s ambitions for the future include going hard and fast on sustainability and delivering a product that he can be proud of. “Producing a champagne that I can be proud of and that makes people happy is what I want to achieve. I want to see people smile when they have a glass of Piper-Heidsieck .”

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CATERING REVIEW

18/07/2019 09:11

uintessential Brands Ireland

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17/07/2019 15/07/2019 11:24 13:25

Books

Books out this month....

Pod Life... I’ll Drink to That!

Greenfeast: Spring Summer Author: Nigel Slater Publisher: HarperCollins RRP: €24.99 Available: www.dubraybooks.ie This is the ﬁrst in a pair of fast, seasonled vegetable books from author and cook Nigel Slater. Greenfeast: Spring, Summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. It contains over 110 beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This book is perfect for people who want to eat less meat, but don’t want to compromise on flavour and ease of cooking. From roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plantbased suppers.

Former sommelier Levi Dalton interviews incredibly famous and Find your wine personalities in next favourite his tiny living room. podcast with He gets them to talk our pick of the candidly about their best lives and work, then he releases the recordings in this excellent podcast. Dalton has the kind of easy nature and peer-level comfortability to coax out some really good stories. Listen on Apple Podcasts, Spotify, Pandora or Stitcher

Chicken Genius: The Art of Toshi Sakamaki’s Yakitori Cuisine Author: Bernard Radfar Publisher: Rare Bird Books RRP: €25 Available: www.amazon.com

In 2014, Bernard Radfar moved to West Los Angeles for one reason – to be closer to Toshi Sakamaki and his incredible Yakitori restaurant. Chicken Genius is a visual love letter to Toshi’s cuisine and the care and grace with which he makes the best of the classic Japanese street food that is Yakitori (chicken skewers). With over 100 recipes and more than 125 full colour photos, Chicken Genius takes readers from butchery to dessert.

T SOME CHECK OU ST FO OD E B E H T F O BO OKS R E L AT E D ASTS A ND P OD C

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Food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman along with a guest list of writers, farmers, scientists and chefs uncover the surprising stories behind what ends up on your plate. This podcast helps you digest the food news du jour, explores the politics and science of what you eat and why and delivers plenty of tasty tidbits along the way. Listen on Stitcher or Apple Podcasts

Hungry Girl

Shelf Book

Bite

Lisa Lillien (Hungry Girl) is a New York Times bestselling author and the creator of the Hungry Girl brand. In her podcast, Lisa dishes out healthy recipes, tips and tricks, supermarket ﬁnds and survival guides for real-world eating situations. She considers herself a ‘foodologist’, not because she has some kind of fancy degree, but because she is obsessed with food – how wonderful it is and how much of it she can eat and still ﬁt into her pants. Listen on Apple Podcasts or Stitcher

CATERING REVIEW

17/07/2019 13:11

A Quick Chat

A Quick Chat with Paula Hannigan

Paula Hannigan, pastry chef at Cliff House Hotel and winner of The Valrhona Pâtisserie Championship 2019, chats about Mini Magnums, working with fruit and going back to the classics

How did you get into the industry? I started cooking nine years ago with Fergal Phelan in McLeary’s restaurant in Waterford. From there, I went on to work in Australia and New Zealand and returned to work in Ashford Castle where I began my pastry training with Paula Stakelum. I ﬁrst joined the Cliff House Hotel in 2014. Since then, I spent time working on a ﬁve star cruise liner where I gained massive experience on international pastries. Now I’m back in the Cliff House Hotel with Chef Kajuiter creating our own little pastry wonderland.

Who or what inspires you? The people I work with play a huge part in my inspiration. We’re always working to try different techniques and flavours. Social media is also hugely influential now. As a generation, we are very lucky to be so connected to the rest of the world and sharing new ideas and trends.

What are some of the highlights from your menu? Right now, the tasting collection is the highlight. Five small dishes, all fun and colourful, allowing for a nice interaction between the guests and wait staff. We also create a Willy Wonka-like experience with items like a Mini Magnum, an Irish flag and strawberries and candyfloss with a sauce served table-side to create a little theatre.

What ingredients do you enjoy cooking with? I love working with chocolate but fresh fruit is my favourite. I don’t have much of a sweet tooth so I like to balance my desserts and fruit is key.

What’s your cooking style/ethos? I love classic cooking so always look to those recipes and then develop them in my own style. In my opinion, It’s how someone develops a classic recipe that makes it their own. There’s no shortage of classic recipes here. Chef Kajuiter’s recipe ﬁles are endless so I always start there.

How important is your team? The most important thing for any chef is his/her team. I would be nothing without mine, including our kitchen porters. Everyone plays a huge role. It’s so important to give back to the team, especially now when we face ongoing staff shortages.

HOTEL

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ALL THESE THINGS MATTER TO US… At Musgrave MarketPlace we’re proud to be the only 100% Irish owned national foodservice wholesaler. Over 140 years ago the Musgrave family set out values to guide our business and six generations later these values are still at the core of who we are. We believe in building long term stable relationships, not being greedy, honesty, working hard and achievement. Because of these values, we’re committed to supporting Irish jobs and sourcing from local suppliers, helping local charities, building a more sustainable future and investing in our future food leaders.

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BECAUSE WE’RE IRISH

17/07/2019 22/05/2019 11:25 15:27

Repak’s 3,000 Members have helped fund packaging recycling in Ireland for over twenty years. Join our network of almost 400 Hotel Members and make 2019 the year you go green.

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17/07/2019 22/05/2019 11:26 15:21