Tradition Rooted in
MEET THE DUO BEHIND TANGO STREET FOOD
TAKING STOCK
Shake up your cocktail offering with Beara Bitters
Country Retreat
NEW OPENINGS
GER ALLEY is gearing up for a new chapter at KILLASHEE HOTEL
Little Island Resort in Cork and The Brooklyn in Dublin open their doors
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Stock Photography: iStock
Infographics: www.flaticon.com
Production: Claire Kiernan
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Published by:
Ashville Media,
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ISSN: 0332-4400
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Editor’s View
Editor: Denise Maguire
Email:
denise.maguire@ashvillemediagroup.com
Welcome to issue 4 of Hotel & Catering Review 2025 www.hotelandcateringreview.ie
The Reserve at The Killashee Hotel has opened its doors, a stand-alone offering located right across from the main hotel with capacity for 18 people. Previously a B&B, the building is described as an ultra-luxe, high end destination that’s striking a chord with corporates, wedding parties, large family groups and conference organisers. The next phase of works includes landscaping and walking tracks throughout the surrounding 4.5 acres which will, says the hotel’s General Manager Ger Alley, help attract guests looking for more of an outdoors experience. For more on The Reserve, go to page 16.
Pamela Neumann and Facundo Rodulfo set up Tango Street Food in Killarney in 2023. Now, they’ve released a cookbook – Tango – which they describe as a love letter to their childhood memories and the dishes that have shaped them. After bringing Argentinian dishes to Killarney with Tango Street Food, the long-term ambition is to open a second location but for now, they’re focused on teaching classes at the restaurant and promoting the new book. For more, turn to page 14. Beara Bitters was set up by Mary O’Sullivan and Loretto O’Driscoll in 2020, providing hospitality businesses with a clever way of both enhancing their cocktails and dealing with staff shortages. Retaining qualified staff is, says Mary, a major issue for venues. Making batch cocktails – enhanced by one of the three flavours available from Beara Bitters – is one potential solution to that problem. Go to page 26 for more on Mary's venture. Elsewhere in this issue we take a look at The Brooklyn, a new gastro bar in Swords from The Wright Group and Little Island Resort, a 24-bedroom hotel overlooking Owenahincha Beach in West Cork.
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
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APPOINTMENT
Agne Dimaityte has taken up the role of General Manager at NYX Hotel Dublin Portobello. She brings over a decade of hospitality experience within the Leonardo Hotels Group (formerly Jurys Inn), having worked her way up to senior hotel leadership roles across multiple UK locations. “The NYX brand represents individuality, creativity and a bold guest experience value that aligns perfectly with my own leadership style. After many years with the group across the UK, I’m thrilled to now call Dublin home and to lead such a passionate and innovative team,” Agne said.
EOGHAN MURPHY APPOINTED CHAIR OF CORK IHF
The General Manager of Cork International Hotel has been elected Chair of the Cork Branch of the Irish Hotels Federation (IHF). Eoghan Murphy has a hotel career spanning over two decades, having previously held the positions of General Manager with TIFCO Hotel group, Director of Operations at Park Inn by Radisson Belfast Hotel and Operations Manager at Armagh City Hotel. An active member of the IHF for many years, he brings extensive experience to the role of Branch Chair having previously served as Branch Officer and a member of the IHF’s National Council.
“Hotels and guesthouses throughout Cork make such a vital contribution to tourism and the economy of the wider southwest region. I look forward to representing members and working closely with my IHF colleagues to engage with government and industry partners to promote our industry and address the challenges we face, including the very high costs of doing business within our sector,” he said.
PAWS AND RELAX AT THE HOBAN
The Hoban Hotel Kilkenny is now welcoming dogs, with dedicated dog friendly rooms featuring wooden flooring and plenty of space. A €50 fee per stay applies, which includes a full deep clean of the room after check-out.
“We understand that for many of our guests, dogs are part of the family and being able to travel with them makes all the difference. At the same time, we want every guest to feel completely at ease. Whether travelling with a dog or without, our focus remains on providing stylish comfort, warm hospitality and a relaxing four star experience for everyone,” said Hugh Fitzpatrick, General Manager at The Hoban.
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Today, a hotel’s website needs to be a performance-driven digital marketing asset. While many website providers focus on aesthetics or functionality in isolation, Bookassist’s Web Platform is additionally focused on fuelling hotel marketing strategies, effortless management and the delivery of personalised content.
» Effortless Site Management: The intuitive Content Management System (CMS) features direct on-page visual editing for quick updates and easy previewing
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» Exceptional Guest Experiences: Tailored personalised website design ensures your hotel brand is presented in the best possible light and interactive elements encourage decision making and more bookings
» AI-Powered Efficiency: Advanced technology is used to streamline content creation where entire landing pages can be created from just a few keywords of text
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Bookassist Web Design was built to satisfy the needs of multiple stakeholders:
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quality of Irish beef and dairy, especially from Kerry, is unmatched. For our Neapolitanstyle pizza, we stay true to origin-sourced ingredients from Italy, but with sustainability always at the core of what we do.
HOW IS BUSINESS GOING?
We’ve been incredibly lucky. Tango has grown beyond what we imagined. People connect with our story, with the authenticity of what we do and they keep coming back – not just for the food, but for the feeling. We’ve expanded into pizza classes and recently launched our first cookbook (part of the Blasta Books series).
WHAT ARE THE MAIN CHALLENGES YOU FACE AS A FOOD BUSINESS?
Like many independent businesses, we’ve faced our share of challenges – from rising costs and difficulty finding staff in a remote part of Ireland, to navigating life as immigrants and building something from scratch. But the hardest part is balancing growth with staying true to who we are. We never want to become “just another restaurant.” Every decision we make has to reflect our values – family, culture
We want to keep telling stories – in food, in print, in whatever form it takes
WHAT ARE YOUR AMBITIONS? WOULD YOU LIKE TO OPEN A SECOND LOCATION?
and connection. We also hope to see the VAT rate return to 9% soon. Our profit margins are incredibly tight and every percentage point makes a huge difference in our ability to survive and grow.
Our dream has always been bigger than just one location. We’d love to open a second space. But we’re also not in a rush. We’ve taken things a bit slower recently, especially after going through a life-changing health scare with our youngest son, Oliver. That experience reminded us that family comes first, always. Right now, we’re focused on growing the brand in new ways – sharing our story, teaching classes and reaching more people through the cookbook and social media.
HOW DID YOU BOTH GET INVOLVED IN THE HOSPITALITY INDUSTRY?
We’ve always been passionate about food. Back in Argentina, Facundo ran a restaurant and was involved in several gastronomic
reconnected with his roots through his love of and she worked in the travel industry and with an
projects in Spain. After moving to Ireland, he reconnected with his roots through his love of pizza and eventually represented Ireland in the Pizza World Championships. Pamela’s parents owned a bakery and later became hoteliers. She grew up between flour bags and hotel reservations and when we moved to Europe, she worked in the travel industry and with hotel software companies. But at her core, she’s an entrepreneur.
WHAT DO YOU LOVE ABOUT THE INDUSTRY? IS THERE ANYTHING YOU DISLIKE ABOUT IT?
love the people – the kitchen chaos, the laughter, the moments around the table. There’s nothing like watching someone take a bite of something that reminds them of home or makes them feel something new. The downside? It can be relentless. The pace, the pressure, the hustle, especially with young kids. It’s not easy being the owner either. The mental load, the responsibility and the emotional investment are huge. But the good outweighs the hard, always.
HOW DID YOU SETTLE ON RECIPES FOR THE BOOK? WAS IT A DIFFICULT PROCESS?
Very difficult – not because we didn’t know what to include, but because every recipe holds meaning. The book isn’t a professional cookery book; it’s a love letter to our childhood memories, our families and the dishes that shaped us. We chose recipes that told cherished stories – the ones that made us feel like we were sitting in our abuela’s kitchen again.
ARE THERE PLANS FOR ANOTHER BOOK IN THE FUTURE?
Yes, we definitely have ideas brewing for the next one. The first book was about where we came from. The next might explore where we’re going – new roots, new traditions and how we’re raising our boys between two cultures. We want to keep telling stories – in food, in print, in whatever form it takes.
WHAT DO YOU LIKE ABOUT IRELAND?
So much. The people, first and foremost. There’s a kindness here that reminds us of home. We felt welcomed from day one. The landscape is breathtaking, the pace of life gives space to breathe and there’s an openness to culture that has allowed us to build something so personal in a completely new country. Ireland has become home – not just where we live, but where we belong.
SUSTAINABLE TOURISM
The Reserve consists of nine ensuite bedrooms that can accommodate up to 18 people, a dining room, boardroom for 10, library, living room and a large kitchen space. All areas of the property are wheelchair accessible. “Liz Hart was the interior designer and Cantrell & Crowley were the architects on the job. They worked hard to create the welcoming feel that I think really defines the property. Everything in the building has been designed with sustainability in mind. Air to water heat pumps have been installed, along with solar panels on the roof. All bedrooms also have air-conditioning, which opens the property up to guests from the US.”
Outside, the former stables have been transformed into Wellness Pods with a hot tub, relaxation room, sauna, gym and two treatment rooms with Elemis skincare. The patio decking area houses a BBQ area and the 4.5 acres of surrounding mature gardens will soon feature designated walkways. “Incorporating wellness into the new offering was important. That’s what guests want and the walking trails and outdoor yoga spaces are just as important as the hot tubs and sauna. Since Covid, people want to be outside. It’s that element of escape that they’re after. Even today, I walked
through the lobby of the hotel and saw people getting ready to go out for a walk, even though it was raining.”
The Reserve is, says Ger, a great example of sustainable tourism and a new offering that aligns with Killashee’s ESG goals and a growing demand for environmentally conscious travel. “It’s open to all segments. At the moment, we’re seeing demand from the corporate market who like it for that sustainability aspect but also for its boardroom and the small, private spaces throughout the building. We have a couple of large conferences booked for the summer and we’re finding that the company CEO and leadership team are booking The Reserve. They’ll hold their pre-meetings there and then come over to the hotel for the event. It’s giving those guests extra flexibility and something very different.”
FAST TRACK YOUR WAY TO LEADERSHIP EXCELLENCE WITH TARGETED, COMPREHENSIVE UPSKILLING FROM SOLAS AND ENTERPRISE IRELAND
Skills to ADVANCE
Irish companies are facing a constantly changing business environment.
With global and national economic shifts, climate change and advances in technology, local enterprises need to remain agile and adaptable. Companies looking to drive growth and competitiveness in national and global markets require strong leadership and direction to help them overcome potential future challenges, as well as seize new business opportunities.
SOLAS, the Further Education and Training (FET) authority, in partnership with Enterprise Ireland, is delivering a leadership and management development programme, under the Skills to Advance initiative.
This upskilling programme is aimed at business owners, middle managers and supervisors, from businesses of all sizes, looking to develop their leadership and management skills. Delivered locally by the 16 Education and Training Boards (ETB) around Ireland, the programme blends in-person and online learning and is scheduled to fit the operating needs of participating businesses.
To lay a strong foundation for leaders to futureproof their companies, the
programme is designed to boost leadership skills in five key areas:
» Financial planning
» Strategic business planning
» Change management
» Team management
» Resilience and leadership style.
Learners will receive in-depth training in cash flow, costing, budgeting and funding. Participants will also learn how to build a robust business strategy and how to lead teams to achieve organisational goals while navigating hybrid working, employee turnover and changing demands. The change management module delivers the skills needed to navigate organisational change and adapt to transforming business landscapes.
The upskilling programme is fully accredited and, upon completion,
Since 2019, over 90,000 skills development opportunities have been availed of under the initiative.
participants will receive an internationally recognised certificate in Leadership and Management from the Institute of Leadership and Management (ILM). Learners can choose to complete a single module, or a combination of modules for an ILM Level 3 certificate or Level 4 diploma (equivalent to a Level 5 or Level 6 on the National Framework of Qualifications).
Delivered under SOLAS’ Skills to Advance upskilling initiative, the programme is highly subsidised. Participating businesses can get a subsidy for up to 70% of the course fee. The local ETB delivering the training will calculate the subsidies and advise companies on cost.
Skills to Advance is a national upskilling and reskilling initiative that assists employers to develop new skills in their teams, improve processes and cost savings and increase their competitiveness through highly subsidised training. Since 2019, over 90,000 skills development opportunities have been availed of under the initiative.
Companies can express interest in the Leadership and Management Development Programme by emailing skillstoadvance@ solas.ie or contacting their local ETB offices today
LITTLE ISLAND RESORT
Derelict for over 40 years, AISLINN and NICOLE O’SHEA have breathed new life into this West Cork hotel
About two years ago, sisters Aislinn and Nicole O’Shea came across an ad on Daft.ie for a derelict hotel overlooking Owenahincha Beach in West Cork. Despite not having any previous experience in the hospitality industry, they were immediately intrigued. “A week or so after seeing it online, we went down to take a look and instantly knew it was what we were after. It’s in a beautiful location, just steps from Little-Island Bay Beach and quite close to Clonakilty. We had been keeping an eye out for a property for a while and this one was just so interesting. You don’t see this type of architecture in Ireland too often, particularly on the coast. We just fell in love with it,” says Aislinn. The building was designed by German architect Klaus Kirsten
You don’t see this type of architecture in Ireland too often, particularly on the coast. We just fell in love with it
in 1967. Kirsten himself actually helped run the hotel for a period while also running his practice in Berlin. With an outdoor swimming pool, the hotel opened to much fanfare back in the 1960’s. “At the time, it was the place to be. Then for whatever reason, it eventually closed and remained shut for four decades. We’ve spoken to so many people in the area that remember it being open or who actually worked in it. We’ve gotten great support from the local community who seem genuinely delighted that it’s operational once again.”
Now called “The Little Island Resort”, the hotel is set to welcome its first visitors at the end of May. Getting it to this stage has, says the sisters, been tough. “At the beginning, I think we were both bright-eyed and bushy-tailed and very optimistic about the whole thing. The first month was spent clearing stuff out, filling wheelbarrow after wheelbarrow with rubble. There were no windows or doors, there was a massive hole in the roof and at that stage, we hadn’t seen most of the rooms as everything was boarded up. I think it was a year before we saw the views from the windows for the first time.” The sisters did much of the work themselves – grouting, wall-building and plastering – to restore the building to its former glory. Many of the building’s original features have been retained, along with the swimming pool. In time, guests will have the opportunity to take a dip in the pool, says Aislinn. “That’s the long-term plan. For now we have our Swim Club Deli, which we opened in 2024, overlooking the pool. That whole area has got a really cool, retro vibe. We serve a range of fresh food and sandwiches, including our NYC style rip ‘n’ dip bagels with cream cheese. They’re proving really popular with customers.”
The hotel has 24 bedrooms, with 12 currently open. The next phase of renovation will include the rest of the bedrooms and a restaurant. A small bar with Guinness on tap, wine and signature cocktails is already operational. “The plan from the start was to create a hotel that isn’t just a place to stay. It’s an experience. On arrival, guests are welcomed with a complementary drink, they choose their own pillow and the views from the bedrooms really are spectacular. Going forward, the plan is to build on that.”
Little Island Resort, before works
With Beara Bitters, Mary O’Sullivan is helping hospitality businesses enhance the flavour of their cocktails
Our bitters enhance the taste of a cocktail and they also showcase Irish ingredients –something customers increasingly want from a drinks experience
Beara Bitters was set up by Mary O’Sullivan and Loretto O’Driscoll in December 2020. The duo craft small-batch bitters used by bars and hotels to help them make innovative cocktails. Beara’s range of products are also sold in off-licences, distilleries and online. Three bitters are currently available from the brand – Aromatic, Orange and Smoked Pear.
Inspiration for the business came from Mary’s previous role at Teagasc. “I worked in plant science, breeding different varieties of perennial ryegrass and clover. Ireland has such a rich variety of cultivars that have been bred here for hundreds of years. I remember thinking, I’d love to showcase these flavours in some innovative, unique way.” Bitters are, says Mary, like the salt and vinegar you add to your bag of chips. “Bitters round out the flavour of a cocktail. Your bag of chips just isn’t the same without salt and vinegar. It’s the same idea.”
For bars and hotels struggling to find talented staff, Beara Bitters is especially useful. “I supply lots of hotels with bitters in bulk so they can batch make cocktails. I was speaking to a mixologist just recently who works for an Irish hotel chain. They welcome about 100,000 visitors a year across all their hotels, so batch cocktails make sense. I think there’s sometimes a bit of snobbery around batch cocktails but for venues struggling to retain staff, they make sense. If your chief mixologist can pre-prepare cocktails so you have a supply of very good quality drinks ready to be served, they can then be put together by staff who may not be fully trained.”
Beara Bitters are made from organic alcohol and natural ingredients that are infused for up to five weeks to create highly aromatic premium products. “It’s a carbon neutral method as we’re
not running a distillation process or having to control temperatures.” A big ambition this year is to get into more bars and restaurants. “To meet that aim, businesses need to see value for money. We demonstrate that value in various ways, one of which is putting out seasonal cocktail recipes that show how our bitters add value to products served in hospitality venues. They enhance the taste of a cocktail and they showcase Irish ingredients – something customers increasingly want from a drinks experience. We also partner with distilleries on limited edition cocktails, which goes a long way in showing what our bitters can do.” A wholesale section of the website is about to launch, which will give businesses an opportunity to see how Beara Bitters can enhance their products.
The Aromatic and Orange variants are, says Mary, classic flavours. “There are so many classic cocktails that use aromatic and orange bitters that we had to launch with those. The Smoked Pear flavour is the wildcard. I wanted to create something that was a reflection of traditional Irish flavours, back when Irish people lived in tiny cottages and cooked over open fires. By default, all their food would have been imbued with a smoky flavour. To recreate that in our Smoked Pear bitter, we cold smoke organic pears over oak and then infuse them with herbs and spices to build the flavour profile.”
Up next for Mary is a partnership with a distillery to create a range of non-alcoholic lemonades. “That should launch this summer. I also work with businesses that are just starting out and I do a bit of mentorship. I think that kind of work keeps you interested in what’s going on within the industry; otherwise you can get a bit hyper-focused on your own niche. Expanding into even more hotels, bars and restaurants is also a big focus for 2025.”
Company: Beara Bitters
Owners: Mary O’Sullivan and Loretto O’Driscoll
Product: Bitters for enhancing cocktails
Used by: Bars, restaurants and hotels
