Talking to...
IZZ ALKARAJEH shares his history and heritage through JIBRIN
RISING
STAR
SEAN O’KEEFFE is building on The Springfield Hotel’s new four star status
Suesey Street’s Mark Dunne on what’s next for the Dublin restaurant
ROOM with a VIEW
Moxy Dublin Docklands GM SINEAD DERHAM on opening the 15-storey hotel
STREETS AHEAD
Upskill and Futureproof for Success
17
12
13
ISSUE 9 2025
“We’re seeing strong growth in weddings; couples want a venue that’s beautiful but that also provides a high-quality food and beverage experience. That’s what they get with No 25 Fitzwilliam Place and from early 2026, that experience will also be available at Suesey Street.”
Mark Dunne, Group GM, Suesey Street
14
24
26
INGREDIENTS
Alex Nahke at The Europe Hotel & Resort on the perfect Thanksgiving pie
NEW OPENINGS
Gloria Osteria’s Managing Director, Enrico Pireddu, on the new Dublin venue
TALKING TO…
The Izz Café owner on how JIBRIN is a celebration of Palestinian culture and hospitality
HOTELS
With a new four star status, The Springfield Hotel GM is gearing up for further growth
INTERVIEW
Sinead Derham at The Moxy Dublin Docklands on prioritising the customer experience
OPINION
When is green not really green, asks Donagh Davern
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Stock Photography: iStock
Infographics: www.flaticon.com
Production: Claire Kiernan
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Published by:
Ashville Media,
Unit 55 Park West Road, Park West Industrial Estate, Dublin 12, D12 X9F9. Tel: (01) 432 2200
ISSN: 0332-4400
All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2025. 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
Editor: Denise Maguire
Email:
denise.maguire@ashvillemediagroup.com
Welcome to issue 9 of Hotel & Catering Review 2025
This year, Suesey Street is celebrating a decade in business. In this issue of Hotel & Catering Review, Group GM Mark Dunne chats about expanding into the weddings market and what’s next for the Dublin restaurant. On page 21, we talk to The Springfield Hotel’s General Manager Sean O’Keeffe about the property’s newly acquired four star status. Over the last 18 months, the Leixlip hotel has undergone a major refurbishment – all 58 bedrooms and meeting rooms have been refurbished and the hotel’s F&B outlets have been upgraded. The real star of the show and the reason for the hotel’s new four star status is, says Sean, the team. Staff members are committed to delivering only the highest levels of customer service – without them, the new accreditation wouldn’t have been possible. Also in this issue, we catch up with Sinead Derham, GM at the newly opened Moxy Dublin Docklands. Sinead’s off to a flying start; since opening in October, business has been strong and given the hotel’s location and Marriott branding, it’s expected to remain so. On page 14, Izz Alkarajeh explains how JIBRIN came about. Named after Beit Jibrin, Izz and wife Eman’s now abandoned family hometown in Palestine, JIBRIN is packed with recipes that reflect Palestinian heritage and culture – dishes that Corkonians have been enjoying since Izz café opened in 2019. Also in this issue we chat with Managing Director at Big Mamma Group, Enrico Pireddu, about bringing Milan-style, old school hospitality to Dublin. The group’s first Irish restaurant – Gloria Osteria – opened in November at 41 Westmoreland Street, dishing up authentic recipes with a side of Italian glamour.
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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‘BEANS’ KICKS OFF BLASTA’S 2026 SERIES
Due to be published in January, “Beans” by Ali Honour is the seventeenth book in the Blasta Books series. The book focuses on one question – how do we eat better for ourselves and for the planet? Ali’s journey with the humble legume started as a chef looking for ways to feed people well, while addressing broken food systems. The more she worked with beans, the more they revealed themselves as reliable, sustainable and full of possibility. Recipes include Black bean mocha fudge cake, Crispy salt & pepper pods, Ginger & white bean crinkle cookies and Sticky toffee bean & parsnip pudding.
APPOINTMENT
FESTIVE FUN AT MOUNT CONGREVE GARDENS
Christmas will come alive at Mount Congreve Gardens this year, with a series of festive workshops and seasonal experiences taking place from late November. Visitors are invited to take part in candle-making sessions, Christmas calligraphy workshops and of course, a visit to Santa himself. Each visit includes a meet-andgreet, a special gift and a keepsake family photo. Tickets for the Santa Experience are limited and early booking is recommended to avoid disappointment. CEO at Mount Congreve, Sara Dolan, said: “Christmas at Mount Congreve is a truly special time. From Santa’s arrival and the lighting ceremony to the creative workshops and magical overnight stays, there’s something for everyone. It’s a place where memories are made and the spirit of the season shines brightly.”
The Bedford Hotel Belfast has announced the appointment of Noel McMeel as Executive Head Chef. Among his many career highlights is his role in designing the G8 Summit menu that showcased Ireland’s finest local ingredients to world leaders. At The Bedford, his mission is to “craft a culinary experience that’s honest, sustainable and bursting with local character, while creating an environment that inspires and nurtures the next generation of talent.” Noel intends to establish a training and mentorship programme for emerging chefs, designed to support skills development, innovation and long-term retention within Northern Ireland’s hospitality industry.
WILDER TOWNHOUSE RETAINS MICHELIN KEY FOR SECOND YEAR
The Wilder Townhouse in Dublin has a reason to celebrate after retaining its Michelin Key for the second consecutive year. Only introduced last October, the guide’s One, Two and Three Key distinctions are similar to the Michelin Stars awarded to restaurants – only given to the most outstanding hotels in the UK and Ireland. Owners of The Wilder Townhouse, Frankie and Josephine Whelehan, were two of the 300 hoteliers from around the world invited as guests to the awards ceremony at the Musée des Arts Décoratifs in Paris. “To have retained the honour for another year is a real credit to our talented and dedicated team, who work tirelessly to ensure every guest enjoys a comfortable and characterful stay at a property that is as unique as Dublin itself and its history,” said Frankie.
TOP AWARD FOR GATHER + GATHER
Gather + Gather Ireland has received the highest possible rating from the Sustainable Restaurant Association – the 3-Star Food Made Good Award. This recognition reflects best-in-class achievement across all aspects of a foodservice operation, from sourcing and community engagement to environmental responsibility. The Association recognised Gather + Gather Ireland for its plant-forward menus, which highlight seasonal, locally sourced ingredients and for its partnerships with over 100 small producers. Full-crop purchasing agreements minimise waste while innovative approaches include AI-driven tracking and creative reuse of surplus ingredients.
INUA CELEBRATES SIX YEARS WITH DSI
The iNUA Hotel Collection and Down Syndrome Ireland (DSI) are celebrating six years of partnership with the announcement that each hotel has been officially accredited by the European ValueAble Network. iNUA is the first Irish company to achieve this European certification for inclusive employment. To mark the occasion and kick off Down Syndrome Awareness Month, which took place in October, The iNUA Hotel Collection hosted a special event at the Radisson Blu Hotel & Spa, Limerick, attended by some of the Collection’s 25 Down Syndrome colleagues, their families and GM’s from across the group. The Radisson Blu also welcomed four Italian students and two tutors from the ValueAble Network for a two-week Erasmus+ work placement. The event featured a Heineken-led bar skills session in partnership with Assitiv, the Irish assistive tech company helping colleagues with Down Syndrome thrive in the workplace. The training saw iNUA’s colleagues and the visiting Italian trainees use the technology to break down tasks into simple steps and highlighted how inclusive design can set new standards for accessibility in Irish hospitality.
LADY ARDILAUN-INSPIRED AFTERNOON TEA AT ASHFORD CASTLE
This December, Ashford Castle is set to host a themed festive Afternoon Tea in tribute to Lady Ardilaun, commemorating the 100th anniversary of her passing. Guests are invited to step into the world of the Guinness family and explore their rich history through the culinary lens of Lady Ardilaun’s legendary hospitality. The Afternoon Tea experience has been designed by Executive Head Chef Liam Finnegan, in collaboration with Guinness family historian Dr Kevin Egan. It includes Clementine Mousse & Shortbread Biscuit, Choux Bun with Orchard Apples and Redcurrant Mousse with Spiced Notes.
Pauline Cox, Managing Director, Gather + Gather Ireland
CHAMPIONING SUSTAINABILITY AT CONRAD DUBLIN
At the end of October, Conrad Dublin took to the sands of Sandymount Strand for a large-scale beach clean-up as part of Hilton’s global 'Travel with Purpose Week'. Each year, Hilton hotels unite behind initiatives to drive meaningful local change. In Dublin, the Conrad team joined forces once again with Flossie and the Beach Cleaners, marking the fourth consecutive year of collaboration with the grassroots organisation. They collected litter along the Strand and together, removed nearly 9kg of waste. As a result, Conrad Dublin has now removed nearly 45kg of waste from Dublin’s beaches since 2022, contributing to cleaner coastal environments and reinforcing Hilton’s goal to cut its environmental footprint in half by 2030.
DUNLUCE LODGE JOINS IRELAND’S BLUE BOOK
Portrush-based, five star hotel Dunluce Lodge is set to join the ranks of Ireland’s Blue Book. General Manager Stephen Meldrum said gaining membership is testament to the high standards set throughout the hotel. “We leave no stone unturned in our pursuit of perfection and to ensure our guests feel the warmth of our genuine Irish hospitality. Every detail is carefully considered – from sourcing the finest produce to selecting premium marble for our bathroom suites – everything we do reflects our unwavering commitment to excellence.”
MOLLY MALONE’S TO OPEN IN HOWTH
Simon O’Connell is set to open a new seafood restaurant in Howth in early 2026, joining his collection that includes O'Connells Pub and The Pier House Restaurant, both in Howth. Molly Malone’s will be located on the West Pier in Howth and will offer locally sourced seafood. “What’s always mattered most to us is delivering a top quality experience to our loyal customers, so it’s a fantastic opportunity to bring Molly Malone’s to Howth, where we can expand on our offering in a wonderful location. We look forward to the journey ahead,” said Simon.
Sinead McNicholl and Micheál Farrell from Dunluce Lodge with Catherine Dundon from Dunbrody House at the launch of the 2026 edition of Ireland's Blue Book
DALATA MAKES A DIFFERENCE
SPOTLIGHT ON... Northern Ireland
High operating costs are threatening the viability of hospitality businesses in NI
Increases to employer National Insurance Contributions (NICS) and above inflation wage increases are hitting hospitality businesses hard in Northern Ireland. A recent report undertaken by Hospitality Ulster, UKHospitality, The British Institute of Innkeeping and the British Beer & Pub Association, shows that over a quarter of NI hospitality businesses are operating at a loss and that’s despite high profile events like The Open in Portrush taking place in the region. A large number of hotels, restaurants, pubs and bars are at risk of failure and the effects are so dramatic that some commentators have suggested the NI Assembly’s plan to double tourism may fail as a result. In the report, 45% of respondents said they had cancelled investment in preparation for the cost increases, with 35% cancelling investment since April. These factors have resulted in a pessimistic feeling throughout the industry – just 22% of operators said they are optimistic about their trading prospects over the next 12 months. Almost half said they were pessimistic regarding the next 12 months and 20% said they were very pessimistic.
Colin Neill, Chief Executive at Hospitality Ulster, said: “The results of this survey are further proof to what Hospitality Ulster has been warning of for a long time – that the cost of operating is simply too much for Northern Ireland’s hospitality sector. The UK Government and Stormont Executive must act urgently. Our survey tells us that the most urgent issues for operators here are a VAT reduction for hospitality, the reversal of the Employer National Insurance contributions and the alignment of business/nondomestic rates in devolved nations to match incoming reforms in England. In return for these supports, the hospitality industry can return to investment, job creation and growth in communities. Without them, these surveys will grow more pessimistic, more jobs will be lost and the local economy will be further weakened.”
In September, Dalata Hotel Group raised over €40,000 for its three charity partners – The Marie Keating Foundation, Leukaemia Care and Air Ambulance Northern Ireland. Dalata Difference Makers Month, its annual company-wide fundraising campaign, includes events such as The Great Dalata Cycle, which saw six Dalata cyclists head off on a 500km challenge from London to Amsterdam. This year Dalata also launched a group-wide charity event, the Great Dalata Charity Run, where employees ran in registered races to reach a 3,000km group goal.
STUDENT SECURES APPRENTICESHIP AT MARKET LANE
Market Lane Restaurant has announced that Misha (20), one of the very few graduates nationally to secure a place on the 2025/26 Commis Chef Apprenticeship Programme, has joined the team at Market Lane restaurant in Cork city centre. Their appointment comes hot on the heels of the restaurant’s nomination as Best Apprenticeship Employer 2025, the overall winner of which will be announced in early December. The group’s Kitchen Training Co-ordinator, Lee Scahill, oversees all aspects of the apprenticeship programme and guides the students throughout. “Many restaurants cannot afford to take on Commis Chef apprentices, but we believe that this is a great way forward to attract new blood into the industry and we are absolutely delighted that Misha has started their new career path with us,” said Conrad Howard, head of the Market Lane Group.
with Get home safe Coca-Cola
Coca-Cola HBC Ireland and Northern Ireland, in partnership with The Coca-Cola Company, is primed to usher in the festive season with its longstanding Designated Driver initiative. This annual campaign shines a spotlight on the givers of the season – the designated drivers – who give the gift of safety by ensuring their friends and loved ones get home safe after festive nights out.
Designated drivers can avail of two complimentary soft drinks from the Coca-Cola range at participating venues across the island of Ireland. Whether it’s a refreshing Coca-Cola, Diet Coke, CocaCola Zero Sugar, Fanta or Sprite, these free drinks are a small token of appreciation for those who choose to put others first and focus on what really matters.
Coca-Cola has long been a cherished part of Christmas celebrations and this year, the focus shifts from receiving to celebrating the givers who uplift others through meaningful gestures or acts of
Coca-Cola Designated Driver campaign to launch as festive campaign kicks o
kindness. As more people now choose not to drink, the Designated Driver initiative offers inclusive options for those who prefer to stay sober on nights out. It ensures that everyone, regardless of their choice to stay sober, can still enjoy their night, celebrate with friends and most importantly, get home safe.
Coca-Cola’s Designated Driver, now in its third decade, has always been rooted in this spirit of giving and responsibility. It recognises that while Christmas is a time for joy and celebration, it’s also a time to make smart choices, especially when it comes to road safety. Sometimes the most meaningful gifts aren’t wrapped; they’re actions we take to protect and uplift one another. This year let’s give the gift of refreshment – be a designated driver this Christmas, uplift your loved ones and allow Coca-Cola to reward you.
to safety, Coca-Cola is also unwrapping a season of unparalleled magic, including the return of the iconic ‘Holidays Are Coming’ ad and an exciting new AIpowered Christmas experience, all under the heartwarming banner of ‘Refresh Your Holidays.’
Beyond the screens, the spirit of generosity continues with a special ‘every pack purchase wins’ promotion. Consumers are invited to embrace the festive season by simply purchasing a Coca-Cola pack, scanning the QR code, uploading their receipt and automatically winning a variety of different Christmas and Coca-Cola gifts, making this Christmas truly unforgettable and helping you ‘Refresh Your Holidays’ with amazing prizes.
The Designated Driver initiative is part of the larger Coca-Cola festive campaign which launched in early November. As we celebrate this enduring commitment
Every pack purchase wins promotion prizes include touchscreen Gloves, Socks, Christmas Scarf, Christmas Baubles and cinema tickets. The promotion is available on Coca-Cola Zero Sugar and Coca-Cola Original Taste packs across Ireland and
Designated Driver runs from 1st December – 31st December 2025.Participating venues will be featured on: www.cocacola.ie/designated-driver
Designated drivers can avail of two complimentary soft drinks from the Coca-Cola range at participating venues across the island of Ireland
THE HAT MAKER HOTEL SCOOPS GREEN AWARD
The Hat Maker Hotel in Dungarvan was named Green SME of the Year at the 2025 Glas Awards. The 16-bedroom hotel, which only opened earlier this year, was once home to a hat-making factory. Husband-and-wife team Rebecca Queally and David Burke have refurbished the building to an A2 rating. "We’re absolutely thrilled to be named Green SME of the Year," said David Burke. "Sustainability is at the forefront of what we want to do here, while also preserving this beautiful building. This award is a recognition of that commitment and we’re incredibly proud to share it with our team and community."
TALBOT COLLECTION ACQUIRES ABSOLUTE HOTEL
The Talbot Collection has announced the acquisition of the Absolute Hotel in Limerick city, its first in the county. The acquisition brings the Collection’s portfolio to seven hotels across Wexford, Dublin, Cork, Tipperary, Carlow and Limerick, in addition to The Talbot Suites Self-Catering Apartments, Newbay House Exclusive Wedding Venue and The Dome Entertainment Centre in Carlow. “Being part of the Talbot Collection offers great opportunities for our team,” said Donnacha Hurley, General Manager at the Absolute Hotel. “The Talbot Collection’s people-first culture aligns perfectly with what we’ve built here in Limerick and we’re excited for the next chapter together.”
DARINA ALLEN BESTOWED WITH HONORARY DOCTORATE AT MTU
Munster Technological University (MTU) awarded an Honorary Doctorate to Darina Allen during its Autumn 2025 conferring ceremonies. The award recognises Dr Allen’s contribution to Irish food culture, her leadership in championing sustainable farming practices and her role in inspiring generations of chefs, producers and food advocates in Ireland and around the world. “I am honoured to receive this recognition from Munster Technological University. This honour is a tribute to the many farmers, teachers and cooks who continue to inspire me. It is heartening to see MTU place such value on sustainability, creativity and community, which are all essential ingredients in building a better food future.”
Pictured (l to r): Jakub Majewski, General Manager and David Burke, Owner, The Hat Maker
SLIEVE RUSSELL BECOMES IRELAND’S FIRST DEMENTIA FRIENDLY HOTEL
The Alzheimer Society of Ireland, in partnership with the Slieve Russell Hotel in Co Cavan, has launched Ireland’s first dementiainclusive hotel. The ASI collaborated with the hotel to provide specialist training to staff across all departments, with a number of team members becoming dementia champions to lead compassionate, informed service. Dementia inclusive design specialists from the University of Stirling helped design the hotel's dementia-friendly bedrooms, which also feature clear signage and simplified layouts, non-reflective surfaces, minimal clutter, contrasting colours for visibility and mirror blinds.
The hotel also offers designated accessible parking. All public facilities include accessible restrooms with grab rails and emergency pull cords. Communal areas are easy to navigate and fully accessible and signage throughout the hotel uses highcontrast visuals and intuitive design to reduce confusion. There are quiet zones to reduce sensory overload – providing guests with comfort, safety and autonomy. Just a short walk from the hotel’s front door, guests can find a garden with an all-weather brick pathway and shaded seating to support the wellbeing of those living with dementia and their families.
Barry Egan of Slieve Russell Hotel said: “As someone whose parent is living with dementia, I’ve seen firsthand how small
changes in understanding and environment can make a huge difference. That personal experience inspired me to bring the idea of becoming a dementia-inclusive hotel to our team. It means so much to know that we’re creating a place where families like mine can relax, feel supported and truly enjoy their time together.”
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Ingredients
Pecan Pie
• 500g packet of sweet shortcrust pastry
• 75g butter
• 100g caster sugar
• 175g honey
• 175g maple syrup
• 3 eggs
• 60ml whiskey
• Pinch of sea salt
• 300g pecan halves
Whiskey cream
• 250ml double cream
• 25ml whiskey
• 15g honey
• 5ml vanilla extract
INGREDIENTS
ALEX NAHKE’S
anksgiving dessert is a twist on a classic
Thanksgiving is about comfort, connection and sharing food that brings people together. For this menu, I wanted to honour those traditions with classic recipes, while using them as a platform to add a touch of creativity that reflects the occasion. For the perfect Thanksgiving menu, a classic Whiskey Pecan Pie is a great way to finish. Made for sharing, it completes any Thanksgiving meal.
Whiskey Pecan Pie
Method
• Use the pastry to line a 23cm tart tin.
• Prick the base of the tart with a fork and refrigerate for 30 minutes.
• Heat oven to 190°C and blind bake for 20 minutes. Remove baking beans and bake for a further 5 minutes until the tart is golden and the base is set.
• Using an electric whisk, beat the butter and sugar together. Add the honey, maple syrup, eggs, whiskey and sea salt. Mix until all combined. Fold in pecan halves by hand. Pour mixture into tart tin.
• Bake for 10 minutes at 200°C. Then turn the oven down to 160°C and bake for a further 30 minutes.
• Leave to cool in the baking tin before serving.
• For the whiskey cream, whip the cream until it just starts to thicken.
• Add in the whiskey, honey and vanilla then continue to whip until soft peaks form.
Serving Suggestion
Serve at room temperature or slightly warm with the whiskey cream or vanilla ice-cream.
Alex Nahke is Executive Chef at the Europe Hotel & Resort
Gloria
Big Mamma Group has opened its first Irish restaurant – Gloria Osteria – on Dublin’s Westmoreland Street. Founded by entrepreneurs Victor Lugger and Tigrane Seydoux, it’s the latest opening for the group that already has a presence in eight countries, and counting.
Managing Director Enrico Pireddu has been part of Big Mamma Group since its inception over 10 years ago. His journey began as a waiter in the South of France, at the group’s first venture – a seasonal pop-up in 2014. In the intervening years, he led the group’s first opening in Paris, becoming Head of Operations in France before moving to London to open Big Mamma’s first venue outside of France, Gloria in Shoreditch. Today, he oversees company growth across the UK, Spain, Germany, France, Italy and now, Ireland.
“The first time we came to Dublin, it was a beautiful sunny day in May. There was such a great vibe in the city and it reminded me of Italy – the people, the sense of community. Then we saw the building on Westmoreland Street and that was it. It used to be a bank and I must admit, we are in love with old banks. Our restaurant in Hamburg was also once a bank and it’s one of the most beautiful restaurants we have. We visit a lot of sites which we don’t always connect with but when we walked into 41 Westmoreland Street, we immediately knew it was the one.” Customers should expect old-school hospitality and
Enrico Pireddu, Managing Director, Big Mamma Group
There was such a great vibe in the city and it reminded me of Italy – the people, the sense of community
Managing Director at Big Mamma Group, Enrico Pireddu, is bringing Milan-style old school hospitality to Dublin
a menu that doesn’t try to replicate dishes from other Big Mamma venues. Some dishes will be exclusive to Dublin, like the Guinness Osso Buco. “We think we’ve created a restaurant that is elegant, that reminds you of the Milan of the ‘70s or ‘80s.”
In 2018, Big Mamma became the first restaurant group in Europe to attain B Corp status. “That was a process – it took about seven years to attain it. We have always considered our impact on the local community and on the environment, but we took that to the next level. For us, it’s not just about energy waste, it’s also about people. For example, we have a 70% internal promotion rate and we pride ourselves on the great partnerships we’ve built with our suppliers.” Big Mamma aims to works with small, artisanal producers that are committed to sustainable, seasonal production. The group works with over 170 small suppliers in Italy, with no middlemen, sourcing produce that they’re proud to serve in their Italian recipes.
Hospitality is, says Enrico, a team sport. “It’s that kind of mindset – the team comes first. Our goal is to give the customer the best moments of their life – when I realised that about 10 years ago, it changed my vision of hospitality completely. We want to give the customer something that is affordable, served with a smile, that’s 100% homemade in the restaurant, in a beautiful place.”
A motto at Big Mamma is ‘changing people’s lives with pizza’. “It definitely changed mine. I started as a waiter and now I’m Managing Director for the group – I’m proof that Big Mamma is committed to changing people’s lives for the better.”
Next up is a second restaurant in Paris and a new opening in Barcelona. “In one month, we’ll have opened three restaurants so it’s a very busy, but very happy time.”
The
Izz Café owner on sharing his history and heritage through JIBRIN
Talking to...
Izz Alkarajeh
CONGRATULATIONS ON THE NEW COOKBOOK. HOW DID JIBRIN COME ABOUT?
I used to receive a lot of requests to share recipes from our menu. I would include recipes in blogs and put them on our website, but that was taking up a lot of time. I like to do things perfectly – if I’m writing a blog, it takes time and effort to get it right and with a full-time job, it just wasn’t working out. The idea of writing a book first came up during Covid but with lockdowns and the ongoing pandemic, we didn’t do anything about it. Then in 2024, we met Blasta Books publisher Kristin Jensen. She proposed revisiting the idea and developing a cookbook together. We shared our concerns about being very busy and she said, no problem, that she would work around our schedule. The rest is history!
WHAT DOES JIBRIN MEAN?
We named the book after our hometown – Beit Jibrin – in Palestine. Today, it is a depopulated area.
WHAT WAS THE PROCESS OF WRITING A COOKBOOK LIKE?
We had a long timeframe to work on it, so that really helped. Kristen helped us with the recipes and putting them in a proper structure. Eman, my wife, is a great cook who cooks by heart. Most of the time, she wouldn’t know ingredient amounts or portion sizes off the top of her head so she needed help with that. It was an exciting experience for us. Recipes in JIBRIN are a celebration of Palestinian cuisine, of our culture and hospitality.
WAS IT HARD TO CHOOSE THE RECIPES?
I think we were conscious of the ingredients we use and how accessible they would be to readers. I wanted to share our recipes, regardless of whether the ingredients were available in the local market or not. When you write a recipe, you are telling a story. It’s like a piece of heritage that you are sharing with people. Eman was in favour of choosing recipes that used easily accessible ingredients.
We found a middle ground – the ethnic ingredients used in our recipes can be found online or in local ethnic shops across the country. One of the scarcest ingredients is called jameed, a fermented dried yoghurt that can be hard to source. So that our customers can use it in our recipes, I found a supplier in the Netherlands and now it’s available to buy from our online shop. For our spices, I have made deals with suppliers in Palestine to import them.
WHEN DID YOU OPEN IZZ?
We opened in 2019. We came to Ireland in 2016 and spent some time in a direct provision facility. We weren’t there for too long before we were moved to Kinsale Road Accommodation Centre in Cork. We began trading at Mahon Point Farmers’ Market and we couldn’t believe how well we did – we sold out in just two hours on the first day. The kindness of people in Ireland and the amount of support we received was something we didn’t expect. It was beyond our expectations. We were
We named the book after our hometown - Beit Jibrin - in Palestine. Today, it is a depopulated area
introduced to Darina Allen when we were still asylum seekers. A few years later, she was at Izz to cut the ribbon on opening day. Without her support, I don’t know if we would have experienced that early success.
HOW
IS BUSINESS GOING?
It’s good. Of course it’s not without its challenges. Finding specialised staff has been difficult. We have had to recruit from abroad. My brother, who is a chef, came over from Palestine to work in the café. He became homesick and missed his kids, so stayed for just six months. He is now back in Palestine – he has to jump over the wall every week. There are casualties all the time, people falling over the wall or being shot by the police. This is normal life now, people are used to it. Two of my daughters are working in the café, along with my wife and 12 staff members. Before moving to Ireland and opening the café, I didn’t realise that it’s among the most expensive countries to run a business. The online shop is actually more profitable than the restaurant. Running costs in the restaurant are killing profitability. Profit margins for the online shop are about 30%, which is excellent. I’m really sad for many of our colleagues who were running successful restaurants in the city but have had to close, either due to a lack of staff or high running costs.
IF IRELAND WAS A BETTER PLACE TO RUN A BUSINESS, WOULD YOU LIKE TO OPEN ANOTHER BRANCH?
Yes, definitely. I think first we will meet the ambitions of our customers in Dublin because they are begging us to start there. We also have a good customer base in Galway – our online shop sells an equal number of orders to Galway and Dublin, so setting up in Galway would also make sense.
Don’t leave money on the table this Christmas – find out how the Small Benefit Exemption can support hospitality now, writes
Kealan Lennon
Small Benefit Tax Exemption –
Christmas is a make-or-break period for Ireland’s hotels, restaurants and catering businesses. Costs for food, wages, insurance and energy have all risen sharply, while customers remain price-sensitive. It is no surprise that much of the industry’s lobbying has focused on VAT.
Budget 2026 commits to cutting VAT on food and catering from 13.5% back to 9% from July 2026. That will help, but it does nothing to ease the pressure this Christmas and it does nothing for hotel accommodation, which remains at 13.5%.
The bills due in December and January will not wait for next summer.
So by all means, keep pressing Government on VAT. But in parallel there is another support hiding in plain sight that can deliver immediate, tax-efficient benefit to businesses and their staff this year.
The Small Benefit Tax Exemption allows employers to provide up to €1,500 per employee each year, completely tax-free – no PAYE, no USC, no employee or employer PRSI, no BIK – provided it is a non-cash benefit like a CleverCard. Many hospitality operators underuse it or rush to implement it at the last minute and in doing so, leave real money behind.
The last two years have been exceptionally tough on hospitality workers. Staffing shortages and high turnover have piled pressure on teams who are already working flat out. A €1,500 net-of-tax
DON’T MISS OUT
reward is not only meaningful in their pocket; it is also highly efficient from the employer’s perspective. For someone on 40% personal tax, it typically costs a business €3,470.31 to pay €1,500 net to an employee once PAYE, USC, employee PRSI and employer PRSI are taken into account. In a tight labour market, this is a no-brainer way to save tax.
The exemption does not have to be a once-off December “bonus”. It can be used to reward high performers, recognise long service or ease cost-ofliving pressures at key moments. In a sector competing fiercely for talent, it is one of the only tax efficient methods of rewarding staff – a no-brainer for all management and staff in fact!
Today, digital solutions like my own company CleverCards mean employers can issue taxfree rewards quickly and securely, straight to an employee’s phone
Historically, practical implementation has been the stumbling block. Paper vouchers, gift cards and plastic cards come with procurement time, storage issues and distribution headaches. Today, digital solutions like my own company CleverCards mean employers can issue tax-free rewards quickly and securely, straight to an employee’s phone, enabling them to spend online or in-store anywhere using their mobile contactlessly.
The VAT commitment in Budget 2026 is a step in the right direction. But while we wait for political decisions to take effect, employers can act now. If you do not fully utilise the Small Benefit Tax Exemption this year, you are quite literally leaving money on the table.
This Christmas, use the support that already exists. Reward your staff in a tax-efficient way, protect your margins and ensure that the people who carry the industry through its busiest season receive a benefit that is immediate, fully valued and not lost to the tax system.
Kealan Lennon is CEO and Founder at CleverCards
As SUESEY STREET celebrates a decade in business, Group General Manager Mark Dunne chats about what’s next for the Dublin restaurant
AHEAD
TRENDY
restaurants come and go all the time, especially in Dublin.
Lauded as the next big thing, some fizzle out after a few months while others quietly settle into something more balanced and enduring. Ten years ago, Suesey Street was one of those ‘trendy’ restaurants but a decade on, it’s built a solid name for itself that’s grounded in good food, good service and a welcoming environment.
To mark 10 years in operation, the team at Suesey Street brought back 10 of their most popular dishes, recreated by Head Chef, Dino Savić. A special cocktail was also created for the occasion. “We ran the dishes for the month of October and we also held a special invite-only event for our longstanding clients. It was a chance for us to acknowledge their business and to celebrate our own milestone. Our bar manager also created the ‘Suesey Sour’ for the month, a twist on a classic gin sour. The dishes were amazing; my own
personal favourite was the duck terrine starter, with apple, porcini mushrooms, spaghetti squash, mint flower and duck jus,” said Mark Dunne, Group GM for No 25 Fitzwilliam, Suesey Street and Sister Suesey.
Coinciding with the birthday celebrations are plans to grow the wedding side of the business. No 25 Fitzwilliam Place has built a solid reputation for its elevated event offering. The team want to replicate that success at Suesey Street. “We’re seeing strong growth in weddings and that’s being driven by a demand for on-site civil ceremonies. They account for 70% of our wedding business. Couples want a venue that’s beautiful but that also provides a highquality food and beverage experience. That’s what they get at No 25 Fitzwilliam Place and from early 2026, that experience will also be available at Suesey Street.” If the demand is there, and it’s expected that it will be, the ceremony space will be expanded to cater for larger weddings. “We’ll test the water initially with a 60-person wedding and if that goes well, we’ll increase that guest number to 100. In the last while, we’ve seen a slight dip of about 10%
in the à la carte leisure customer, but that’s being offset by the event business. Additional events and weddings will help prop up that leisure side even more. We also have two private dining spaces in Suesey Street. Demand has been strong so that’s also helping to counteract the slight dip we’re seeing in the two tops and four tops.”
That dip in customer spending can be attributed to the cost of living crisis and when you throw rising costs into the mix, it makes for difficult trading conditions. “Whether it’s utilities, food or payroll, it’s all going in the one direction. We’re lucky in that the two businesses complement each other. We also have similar menus in both spaces – that allows us to plan and be a little bit smarter about our food waste.” Outside of a steakhouse, it’s rare to see fillet steak on a menu these days, but it’s a luxury that Suesey Street has retained. “It adds to the pressure, but it’s a consumer-led decision. Our corporate and leisure customer base expect it. Aside from that, we’ve managed not to increase our pricing at all this year and that’s a full-time job in itself. Liaising with
suppliers and nurturing those relationships, ensuring we get the best deals and tracking increases – it takes up a lot of time.” Suesey Street also has volume on its side. “That comes with having the events business. It gives us a little bit of power compared to a standalone restaurant. We try and leverage that as best we can.” Seasonality in the hospitality industry has become more extreme; the summer season stretches out longer than it used to. “That’s great for us and our September to December period also looks to be up on 2024. You can’t make predictions like maybe you could in the past. The extremes in this sector are getting more extreme.”
Hospitality is in Mark’s family. Oliver, his father, has been in the industry all his life and currently works in the Knightsbrook Hotel in Trim. Mark’s own career includes roles in The Merchant in Belfast, Clayton Hotels and Castleknock Hotel. “It’s an amazing industry. I love it – it’s given me so many opportunities, including the chance to work at a restaurant like Suesey Street with such a dedicated, enthusiastic team. Here’s to the next 10 years!”
It’s an amazing industry. I love it – it’s given me so many opportunities, including the chance to work at a restaurant like Suesey Street, with such a dedicated team
POACHERS in a can
Made sustainably in Ireland using local ingredients, the three flavours available in canned format include Grapefruit Soda, featuring Achill Island sea salt; Lemon Soda with lemon and Irish Mint from Co Wexford; and Ginger Beer, a spicy edition made with organic ginger, lime zest, Irish apples and Irish chilli grown in Co Galway. The drinks company was recognised for both its Grapefruit and Lemon Sodas at The Great Taste Awards. “We are so excited to reach the Irish retail customer with our delicious sodas. Poachers was inspired by a love for our island’s native ingredients and we were the first producers of premium sodas featuring unique Irish ingredients made sustainably in this country. It’s great to expand our range into retail and food service,” says Brendan Colbert, founder of Poachers.
The drinks company was recognised for both its Grapefruit and Lemon Sodas at The Great Taste Awards
The new cans can be found in Dunnes (nationwide), Avoca, WH Smith, Donnybrook Fair, O’Briens (nationwide), Mortons, Lotts & Co, Evergreen (nine stores in Galway), Nolans and Green Acres (Wexford). All Poachers products can be purchased online from www.poachersdrinks.com
Irish drinks company Poachers has launched three of its award winning sodas in their first ever can
Sean O’Kee e
The Springfield Hotel GM is building on the property’s newly acquired four star status
Potential clients that may not have seen us as an option are now giving us their business. We’ve worked hard to attain the four star status and I think that’s shining through
Trying to shift people’s perceptions of something, whether it’s a person, a product or a hotel, can be a tough ask. Perceptions become ingrained and so when a three star hotel attains four stars, it takes time for that newly acquired status to take root in people’s minds. “It’s a difficult task but definitely a happy one. We’re currently working hard to get the message out there that The Springfield Hotel is now a four star property. It’s filtering through slowly. Potential clients that may not have seen us as an option are now giving us their business. We’ve worked hard to attain the four star status and I think that’s shining through,” said Sean O’Keeffe, General Manager at The Springfield Hotel.
Over the last 18 months, the Leixlip hotel has undergone extensive refurbishment. All 58 bedrooms and meeting rooms have been refurbished, new technologies have been added and the hotel’s F&B outlets have been upgraded. Menus have been improved to bring the hotel’s food offering up to four star standard. “We’ve also focused on our service standards but to be honest, they’ve always been high. I would attribute the four stars to the team. Many of them have worked at the hotel for several years and they’re committed to delivering excellent customer service. Without them, our new four star status wouldn’t be possible.”
Business is good at The Springfield Hotel. The corporate side is strong, as are weddings and Christmas events, “we’re currently refusing business for certain dates.” The four stars will drive leisure business, says Sean. “We’re seeing guests coming from the airport, booking with us and then travelling to the West of Ireland.
The hotel is only 20 minutes from the airport so we’re well situated. We’re also concentrating on the family market and we expect to see an increase in numbers there.”
Driving revenue across existing markets and pushing into new ones is a priority going into 2026. “Our costs have risen by 17.5%. To counter those higher costs, we have adopted a different approach across various areas. Our breakfast is all self-service – we don’t serve tea or coffee. We have a ‘Clean your Planet, not your Room’ policy in place so if a guest puts the sign on their door, we don’t clean the room. We also give the guest €5 credit towards F&B and donate €1 per night of their stay to Down Syndrome Ireland.” None of the vacuum cleaners at the hotels have cables. “They’re all battery operated. If you have cables on your vacuum cleaners, it takes the cleaners a lot longer to clean the rooms. Think about when you’re vacuuming a room – you’re pulling the cable with you, moving it around, plugging it in and out again. Battery-operated vacuums are the way to go.”
It’s all about working smarter, not harder. “It even comes down to the cleaner’s trolley. We did a time survey on how long it takes to
clean a room. A cleaner can spend seven and a half minutes going up and down to a trolley cleaning a room. But if that trolley is perfect, if it has everything the cleaner needs, in the right places, that will save so much time which in turn means savings for the business.”
To further improve efficiencies, a decision was made to permanently close the hotel’s restaurant. “It was a loss-making part of the business. Water is another huge cost for us so next year, we plan to invest in a rainwater harvesting system and really monitor our water consumption levels. Not taking these measures would mean having to increase our rates and if we were to go down that road, our rooms business would suffer. Getting the balance right is key.”
Food is still served in the bar. Being part of iNua means the hotel benefits from fixed term contracts with suppliers. Menus have been streamlined to ensure that if the hotel is hit by a price increase, the cost can be absorbed. “We have a big carvery business so to keep costs down, we use different meats such as corned beef instead of traditional beef dishes that cost a small fortune.”
With four stars under his belt, Sean’s feeling
We have a big carvery business so to keep costs down, we use different meats such as corned beef instead of traditional beef dishes that cost a small fortune
optimistic going into 2026. “The business is on a very positive trajectory. We’ve had several meetings with large corporates who are interested in doing business with us going forward. That alone gives you an extra pep. We’ve also got a few ideas on how to bring the hotel up to an even higher level. I’m an optimistic GM, I never look back. We’re always looking forward, doing things differently and improving on the guest experience.”
The Moxy Dublin Docklands General Manager is o to a flying start
Sinead Derham
Rising above the River Tolka, with views across the city, Moxy Dublin Docklands opened its doors in early October. From the off, room business was strong.
“Being part of the Marriott brand means we have access to a huge, very loyal customer base. We opened in October which isn’t a peak month, but we were busy. There were still lots of US tourists around after the NFL game, so we got some of that business. Given our location and the Marriott brand loyalty, I don’t think we’ll be as affected by off-peak season as other non-branded hotels might be,” said General Manager Sinead Derham.
At 15 storeys, Moxy Dublin Docklands boasts views that few hotels can. Some accommodation options, such as the Sleeper City and River rooms, are all about the views while the Sleeper Queen and Twin are ideal for solo travellers, couples or colleagues. With 183 guestrooms, there’s something to suit everyone. “I think it’s a hotel that’s great for solo travellers in particular. There’s a very welcoming atmosphere and a relaxed vibe, from check-in right through to when the guest leaves the hotel. The bar and reception are all one area so it’s a very social, buzzy environment. We also have zones dotted around the area where people can work or chill out.”
Moxy Dublin Docklands is very much a rooms-driven product. “Food and beverage is of course important but primarily, we’re targeting the short-term leisure and business traveller market.” Given the hotel’s location –900m from East Point Business Park and close to Croke Park, the 3Arena, the Convention Centre and Dublin Port – solo travellers make up a proportion of guests, but Sinead is also seeing corporate clients and couples. “People tend to gather and socialise at the bar in the evening time; that mix makes for a great atmosphere.”
Sinead has worked for numerous hotels and brands, most recently the Hard Rock Hotel in Dublin, before it rebranded to NYX. “I also held the GM role at Hilton Dublin Kilmainham and before that, I was the F&B Director at The Burlington.” The recruitment process at Moxy Dublin Docklands started over a year ago. “I actually started 12 months before opening. The management team started from May onwards. A couple of the senior positions were a little bit tricky to fill but overall, we’ve been quite lucky with recruitment.”
As GM, ensuring an excellent customer experience is top of the priority list. “That’s always going to come first. In line with that is
Building on what we’ve achieved over the first few weeks is key, along with ensuring our rate strategy and overall revenue strategy is where it needs to be
making sure the team is happy, that they’re in a good place to look after our guests. From a revenues perspective, building on what we’ve achieved over the first few weeks is key, along with ensuring our rate strategy and overall revenue strategy is where it needs to be.”
As GM, Sinead’s approach is hands-on. “I’m not somebody that can sit and do the same thing all day, every day. I love the variety in hospitality – you never know where you’ll find yourself. Whether it’s interaction with customers or with team members, dealing with revenue or quality management, purchasing, procurement or the general upkeep of the hotel, you’re constantly on the go. There’s always something to keep you on your toes.”
Sinead’s career in hospitality began with a part-time job while studying English and Irish in college. “I started working in a hotel just at the weekends down in Galway, where I come from, and fell in love with it. After finishing my degree, I went back and studied hotel management. If I hadn’t taken on that part-time job, I might never have found my way into it.”
Shades of Green
Recently I visited a hotel in the south-west of the country and greatly admired their pride in the provenance of their food. In their restaurant for dinner, 15 individual suppliers that they collaborated with were listed for meat, fish, cheese and butter. Again, at breakfast, local suppliers were given prominent billing on the menu. This is a great example of sourcing locally, supporting local jobs and reducing negative environmental impacts by cutting down on transportation emissions, thereby
When is green not really green, asks DONAGH DAVERN
increasing the hotel’s green credentials. But when is green not really green?
Greenwashing, greenlighting, greencrowding, greenshifting, greenlabelling, greenrinsing, greenhushing – terms we might not have heard of just a few years ago, but which are now becoming increasingly used in our daily conversations. The first term – greenwashing – is probably the one we are most familiar with, as it’s been in the news a lot with some companies trying to increase sales by making false or misleading marketing claims
concerning their green credentials. Examples of greenwashing might include a company claiming that their products are biodegradable when they’re not, or the use of terms such as “eco-friendly” without providing evidence of same. One of the most publicised cases of greenwashing was that of a large car manufacturer (known as “dieselgate”), where they falsely advertised their diesel engines as being low-emission. It was discovered they had employed a “defeat device” to cheat the emissions test – this resulted in significant reputational, legal and financial consequences for the company.
We must remember that Ireland’s national climate action plan has committed to reducing greenhouse gas emissions by 51% by the year 2030 and that this reduction is legally binding. However, the EPA has shown that Ireland is projected to achieve only a 23% reduction by 2030, leaving us far short of the target on the back of an upward trend in emissions. Hotels, due to their nature, are large consumers of energy, with the World Sustainable Hospitality Alliance citing them as accounting for 1% of carbon emissions globally.
So, what are hotels doing to help achieve a reduction in greenhouse gas emissions? Well, Fáilte Ireland’s Climate Action Programme allows tourism businesses to save money and increase their reputation as a sustainable tourism business. It provides sectoral support for the industry to take decisive action to halve Ireland’s emissions by 2030, achieving climate neutrality by 2050 as committed to by government. Now 18 months old, the programme is working with over 300 individual businesses, in particular on the areas of energy, water and waste management. Its’ carbon calculator analyses energy usage, water usage and waste generation and incorporates a food calculator, allowing businesses to compare themselves against peers in the sector. Mentorship is at the centre of this initiative’s success and a dedicated plan is tailored to each hotel’s current operations to assist in decreasing their carbon footprint. Through the programme, hotels such as Cork’s Vienna Woods has achieved annual savings of €16,500 in water usage, €8,700 in waste and €1,500 in food and beverage optimisation measures. In Kildare’s Clanard Court Hotel, sustainability is now an integral part of the business and it has installed solar panels and a biomass heating system which provided 34% of its overall energy consumption in 2024, along with other initiatives contributing to the hotel achieving a 30% reduction in carbon emissions between the years 2019 and 2024. The Grafton Hotel in Dublin used advice from its climate advisor to generate €18,000 in annual savings as a result of its participation in the programme and the data generated ensures it has a strategy in place for future savings. So, back to those words we started out with. Greenlighting is the process of presenting oneself
Dr Donagh Davern is a Lecturer at Munster Technological University and a former hotel general manager
Greenwashing, greenlighting, greencrowding, greenshifting, greenlabelling, greenrinsing, greenhushing – terms we might not have heard of just a few years ago, but which are now becoming increasingly used in our daily conversations
as environmentally friendly, though the company’s overall impact is negative. Greencrowding is when a company promotes some of its environmentally sustainable practices, while ignoring other harmful practices they may be part of. Greenshifting is when companies move the focus away from more harmful practices by focusing on less harmful practices they are tackling. One we may already be aware of, greenlabelling, is the use of misleading labelling to give the impression of being environmentally friendly. Greenrinsing is the utilisation of using charitable donations or sponsorships to divert attention away from negative environmental impacts and finally, greenhushing is simply when companies remain silent on their environmental successes, for fear of being criticised for not doing enough.
Hotels in Ireland are certainly moving away from greenhushing, proudly emphasising their green credentials to attract a market who now value these initiatives. Solar panels are an ever more common feature on the roofs of Irish hotels, the local sourcing of produce is more of a priority and programmes such as Green Hospitality are promoting sustainable and responsible tourism through their internationally recognised certification programme, assisting businesses to implement best practice environmental actions in areas such as employee training, water usage, energy efficiency and both landfill and food waste management. Cost reduction is often a welcome result of the implementation of such a programme and Green Hospitality states that it has seen businesses who engage with them save from €5,000 to €100,000 per annum in reduced costs.
Sustainability and the areas of green awareness and eco-friendliness have become a sustained business trend. Many initiatives are being implemented by hotels to support their green credentials and there is a growing commitment to more eco-friendly accommodation offerings to meet the needs of the growing number of ecoconscious travellers. The hotel sector has a huge part to play in meeting government commitments towards reducing our carbon footprint by reducing water consumption, food waste, improving energy consumption and eradicating some of the negative aspects of the sector such as the use of single-use plastics and disposables. The use of technology has certainly made this easier and the more widespread emergence of AI will allow further tools to be developed to assist in embracing sustainability and waste reduction practices and allow benchmarking against best practice across the sector.
Regulatory changes will require businesses to become more environmentally aware, to reduce environmentally damaging practices and to report their environmental performance on a regular basis. Hotels need to ensure that they are embracing real green practices and the help is there to assist them on their green journey.
LOOK A BACK
CHAD BYRNE, THE BREHON
IRELAND’S CHEF OF THE YEAR
Chad Byrne, Head Chef at The Brehon, has a wealth of experience and talent and is well respected and admired among Irish and UK restaurateurs. Under Chad’s guidance, the team has built on its reputation for excellent food and has taken its menu to new heights.
LA CÔTE SEAFOOD RESTAURANT
IRELAND’S FINE DINING RESTAURANT
La Côte is a contemporary seafood restaurant, offering Irish seafood with a modern European influence.
La Côte allows Paul to showcase his love of seafood cuisine while restaurant manager Edwina ensures a welcoming and attentive service. Menus at the restaurant are inspired by the fresh local produce.
ith the Gold Medal Awards 2025 set to take place in just a few weeks, we take a look back to 2018 when Chad Byrne, Head Chef at The Brehon, was named 'Ireland's Chef of the Year'. Adare Manor was named Supreme Winner while La Côte Seafood Restaurant took home the award for Ireland’s Fine Dining Restaurant.
John Drummond, Chad Byrne and Sinead McCarthy of The Brehon
Paul and Edwina Hynes of La Côte Seafood Restaurant
