Licensing World - Issue 1 2026 by Ashville Media Group

Bill Hillyard at The Algiers is settling into life as a publican

MO CHARA ON BRINGING JOY TO IRELAND’S REAL CAPITAL

Thinking Fresh

WINNER TAKES ALL

The founders of Super Social are gearing up for their next challenge

LIFE IS BEST SERVED SPECTACULARLY

Seize your moment, make a toast to anything, garnish your garnishes and turn fleeting moments into a reason for celebration. When you want to mix it up, it’s got to be Tanqueray London Dry.

TANQUERAY LONDON DRY GIN

Welcome

For the first issue of Licensing World for 2026, we caught up with Cillian Mulligan, Paul Kelly and Vincent Mulligan, the partners at Mo Chara in Dundalk. The trio describe the pub, which opened in 2021, as a “hub”, a space for the community to gather, share ideas and enjoy a pint. During the day, the pub operates as a café and every couple of months, it hosts a pop-up restaurant. So far Big Fan, Yamamori Izakaya and Bambino’s have taken over the kitchen at Mo Chara. Last year, the partners were able to purchase the pub outright and this year, they’re planning to open the Mo Chara “Motel”, just four doors down from the pub. For more on plans at Mo Chara, turn to page 16. Also in this issue, we chat with Bill Hillyard at The Algiers in Baltimore. Bill and his wife Ann decided to swap California for West Cork when the consequences of climate change became too real to ignore. An eight-year drought and a wish to live in a place where it rained brought the couple to Ireland. Purchasing The Algiers a month before Covid hit was, says Bill, a blessing in disguise, giving them an opportunity to refurbish the pub in one go. Opening for short spells when lockdowns were lifted also afforded them the chance to see what worked and what didn’t. Six years on, they’ve settled into life as publicans. For more on their story, turn to page 21. Elsewhere, Dan Begley at Super Social talks about the rise of competitive socialising and Neil Sands at Clír Water talks about recent investment in the company’s Armagh production facility and his plans for expansion.

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire Editor

The Licensing World editorial team email: editor@licensingworld.com

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Production: Claire Kiernan

Stock Photography: iStock.com

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12

Tel: (01) 432 2200

ISSN: 1393-0826

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 2026. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

Noel Hawkins Remembering

Noel Hawkins, the muchloved barman from Mulligans, passed away in January. He began working at the Dublin pub in 1979, spending almost half a century entertaining patrons and making friends from behind the bar.

Writing about his untimely death Roy Curtis, Irish Daily Star columnist, said: "Dublin – along with Mulligans – is a sadder place today. The city's most joyous ambassador has fallen. For more than 40 years, Noel Hawkins dazzled as a barman, comedian and bottomless font of good humour. I never once saw him in bad form. The beaming prince of Poolbeg Street."

Gary Cusack at Mulligans also posted a heartfelt tribute to his longtime friend: “It’s with a heavy heart I have to tell you, Noel Hawkins has passed away. He was a fantastic friend/barman and always had a huge welcome for everyone who came into Mulligans, no matter if it was your first time or a regular. He worked with three generations of my family for over 49 years, Tommy and Con, my dad and uncle, myself and my brother Ger and my nephew Darran. We will all miss his songs, his jokes, good and bad, and the banter from a true Raytowner! We will all miss him deeply, his family, huge circle of friends, regulars and work colleagues and myself.”

For more than 40 years, Noel Hawkins dazzled as a barman, comedian, and bottomless font of good humour. I never once saw him in bad form.

The beaming prince of Poolbeg Street

Noel will be sadly missed and remembered by his parents Eileen and John, his son Justin, loving partner Tom, Justin's mother Martina along with his brothers and sisters and many, many friends.

Photo courtesy of Noel’s friend, Jim Leonard Jim Leonard Photography

The main events this spring...

The Pub That Refused To Die

A documentary capturing the true story of one village’s fight to save its last local pub premiered at the Dublin International Film Festival in February. Directed by award-winning Irish filmmaker Gar O’Rourke – whose film Sanatorium was selected as Ireland’s entry for Best International Feature Film at the 2026 Academy Awards – The Pub That Refused To Die chronicles how 26 residents of Kilteely, Limerick, came together to save the heart of their community. Last year, the Limerick village (population 214) was facing the closure of its only surviving pub, Aherns, after already seeing its shops, post office and other pubs shuttered. When long-time publican Noreen Ahern, nearing retirement and working close to 90 hours a week, could no longer keep the doors open, the village stood to lose its final social hub. Rather than let that happen, 26 locals took matters into their own hands. With no hospitality experience, they rallied together to buy, reopen and relaunch the newly-named ‘The Street Bar’ last summer.

When local Heineken Sales and Service Rep Shane Boland learned of their efforts, the brewer stepped in to support. Shane, who

features in the documentary, worked closely with the new publicans in the lead-up to the relaunch and also provided business advice and barstaff training through the Heineken Ahhh-cademy, ensuring they were set up with the right tools and equipment to help them reopen. To shine a light on the story, Heineken enlisted the help of Gar O’Rourke to

showcase the collective spirit that transformed a looming closure into a symbol of community pride. Heineken says it’s launching a new online resource hub to provide tools to help communities safeguard their local pubs and encourage others to follow in Kilteely’s footsteps.

2026 Vintage from Midleton Very Rare

Midleton Very Rare has launched Midleton Very Rare 2026 Vintage Release, a blend of the finest single pot still and single grain Irish whiskeys Midleton Distillery has to offer. Over the past four decades, each Master Distiller has set aside small amounts of exceptionally performing whiskeys to make each year’s Vintage. These hand-selected casks are housed in warehouses dating as far back as the 1860s. Five distillate styles – three single pot still and two single grain styles – were selected to create this year’s expression, including a select batch grain whiskey with a barley and malted barley mash bill that featured in

last year’s Vintage. The inclusion of this style gives an enhanced butterscotch and toffee aroma. “As the sixth Vintage Release under my guardianship, I wanted to explore the bounds of what is possible from our array of exceptional liquids, while remaining true to the unique style for which Midleton Very Rare has become known. The final liquid offers a great depth of complexity, showcasing both the elegant, floral and herbal notes of grain whiskeys with the spicier, stone fruit notes from our single pot still whiskeys for a unique blend that is layered, elegant and distinctly Midleton,” said Master Distiller Kevin O’Gorman.

Hospitality sees surge for St. Patrick’s Day

Irish pubs and restaurants recorded a significant boost in trade this St. Patrick's Day, with transaction volumes climbing 16% higher than on the same day in 2025. Despite falling midweek, the Irish hospitality sector saw a major spike on March 17th, as Irish consumers and international visitors marked the national holiday in style. That's according to data from payments and business management platform Clover, who also found that transactions on

WHISKEY CHAMPIONS

the day ran 39% ahead of the average Saturday in March 2026, underlining the commercial significance of the national holiday for Irish hospitality businesses. This performance on St. Patrick’s Day is even more significant considering that those first two weekends in March had seen Ireland host the final two matches of this year’s Six Nations Rugby Championship, with thousands of Welsh and Scottish fans joining Irish supporters in bars and restaurants.

Fercullen 15 crowned World’s Best Grain Whiskey

Powerscourt Distillery has announced that Fercullen 15 Year

Old Irish Whiskey was named World’s Best Grain at the Global Finals of the World Whiskies Awards. This is the second year that the brand has secured this global title. The win follows the whiskey’s recent success in being named Ireland’s Best Grain Whiskey at the national awards in Dublin, where it earned the right to represent Ireland on the global stage.

This recognition comes at a pivotal time for Powerscourt Distillery, following a period of restructuring in 2025 and its subsequent acquisition by Altiva Management Inc. John Cashman, Head of Brand at Powerscourt Distillery, said: “Fercullen 15 is a whiskey that truly showcases the elegance and complexity that grain whiskey can deliver at the highest level. The interplay between the bourbon maturation and the Madeira cask finish creates layers of dried fruit, gentle spice and a natural sweetness that defines its character. To see it recognised as the best in the world – and to achieve that honour for a second year in a row – is incredibly rewarding for everyone involved in its creation.”

Big Win for Hinch Distillery’s Single Malt

Hinch Irish Whiskey Single Malt was named Best Irish Small Batch Single Malt at the World Whiskies Awards Ireland 2026, a recognition that follows Emma Millar’s recent promotion to Head Distiller. Emma, who has been part of the Hinch Distillery team since its inception in 2020, has played a central role in developing and shaping the character of the Single Malt, working closely on its maturation journey in ex-bourbon American oak and Oloroso sherry casks to create a finely balanced expression with notes of orange, honey and ginger. “This award reflects the care and attention that goes into every stage of our whiskey making process. Having worked closely with the Single Malt over the past five years, it is especially rewarding to see it recognised in this way, so soon after stepping into the role of Head Distiller. It highlights the importance of understanding the influence of cask maturation and allowing each whiskey to develop its own character over time,” said Emma.

Hinch’s 15 Year Old Sherry Cask Finish was also named Best Irish Blended Limited Release (13 to 20 Years), while the distillery’s 5 Year Old Double Wood Madeira Cask Finish was recognised as a Category Winner in the 12 Years and Under section.

Emma Millar, Head Distiller, Hinch Distillery Photo courtesy of Simon Peare, SP Photo Ltd

Pictured (l to r): Jake Walpole, Assistant Head Distiller, Hinch Distillery;

Pictured (l to r): Bradley Weir, Editor, Whisky Magazine; John Cashman, Head of Brand, Powerscourt Distillery; Anita Ujszaszi, Awards Director

Kennedy’s named ofﬁcial pub of Pittsburgh Steelers

to r):

The Pittsburgh Steelers have announced a new partnership with Mahon Hospitality Group that will see Kennedy’s Pub and Restaurant become the ofﬁcial pub of the Pittsburgh Steelers in Ireland. Established in 1850, Kennedy’s Pub and Restaurant will now serve as a home for Steelers fans across the island, offering a dedicated venue for supporters to come together throughout the NFL season. Fans will be able to gather at the pub to watch Sunday ﬁxtures and experience the

atmosphere of game day together.

A portion of Kennedy’s will also feature Steelers photography and memorabilia, with a section of the pub taking the name “Steelers Station at Kennedy’s”.

As part of the partnership, the Steelers and Kennedy’s will host a series of annual Steelers events at the venue, including a Steelers Draft Party in 2026, as well as other fan engagement activities. The 2026 Steelers Draft Party will take place at Kennedy’s in April 2026.

Upstairs at McSorley’s

Grand Slam Bars has transformed the space above McSorley’s in Ranelagh into a new piano and cocktail bar experience. Alongside a range of drinks, guests can also enjoy small plates like Furikake Sambal Fries, Cacio e Pepe Bonbons or Char Siu Pork Belly. The downstairs bar has also undergone a refurbishment, with a new cocktail bar and design upgrades. “McSorley’s has always had a strong identity and a loyal community around it. Our goal was never to change what people love about it, but to build on that foundation. With Upstairs at McSorley’s, we are introducing a new experience that brings something fresh to Ranelagh, while making sure the heart and character of the pub downstairs remain exactly as they should be,” said Noel Anderson, Managing Director at Grand Slam Bars.

What I'm drinking this spring

As the days get longer and warmer, Martina Burns at Richmount Cordials is reaching for something light and ﬂoral to sip

HUGO SPRITZ

Spring has sprung, the daffs are dancing and my tastes are changing with the seasons. I want to switch from rich, comforting "hug in a mug" drinks to something light and ﬂoral. For me, that has got to be the Hugo Spritz – the ultimate spring/summer drink that's light, refreshing, but oh-so satisfying.

The Hugo Spritz has three basic ingredients, requires no major expertise or equipment, yet adds a touch of sophistication to any occasion and makes it looks like you made a lot more effort than you actually did. For me, the elderflower liqueur is what makes a Hugo Spritz sing, so of course, it has to be made with Richmount Irish Elderflower Liqueur, made by us here in Longford. The freshness of the elderflowers adds unparallelled purity of flavour and authentic taste, while this uniquely Irish ingredient showcases local provenance. The combination of bubbles and elderflower provides a refreshing lightness on the palate yet complexity on the tastebuds, and delivers a really satisfying experience. So for the next few months, my go-to drink will be the Hugo Spritz. It’s summer-ina-glass, even if our notorious Irish weather is giving us four seasons in one day. Cheers to the season!

Hugo Spritz

• Fresh mint

• 50ml Richmount Irish Elderﬂower Liqueur

• 75ml Prosecco

• 25ml soda water

• Lime

» Put the mint in the wine glass and press with a muddler or spoon to release the aroma.

» Pour the elderﬂower liqueur over the mint.

» Add a generous amount of ice.

» Pour in the prosecco, then top up with the soda water.

» Stir gently, add a slice of lime.

» Adjust ﬂavours to taste or add more soda water for a longer drink. www.richmountcordials.ie

Pictured (l

Robert Mahon, Mahon Hospitality Group; Dan Rooney Jr, Vice President of Business Development, Steelers; John Mahon, Mahon Hospitality Group

Distilled Experience at BAR 1661

BAR 1661 has launched a new addition to its cocktail tasting events. The Distilled Experience is a curated early evening, 90-minute experience, where guests can enjoy a 14-drink cocktail tasting menu of mini serves. The tasting starts with the bar’s signature Belfast Coffee and ends with its Irish Coffee. It joins the Immersive Experience, launched in 2025 and described as the most in-depth cocktail tasting menu in the world. Tickets for the new Distilled Experience cost €90 per person and are available until the end of May. BAR 1661 Immersive Experiences will continue to take place Thursdays, Fridays and Saturdays from 7pm-10.30pm, priced at €165 per person.

Claire Tolan elected Chair of Drinks Ireland

Drinks Ireland has announced that Claire Tolan from Irish Distillers has been elected to a two-year term as Chair of Drinks Ireland, taking over from Pat Rigney, Founder and Managing Director of ‘The Shed Distillery of PJ Rigney’. Claire Tolan is Managing Director-Ireland at Irish Distillers, a Pernod Ricard company, and brings a wealth of knowledge to her new role. “I am delighted and honoured to be stepping into the role as Chair of Drinks Ireland and would firstly like to thank Pat Rigney for the work he has done throughout his term. I am excited to represent such a dynamic and innovative sector focused on the quality and heritage of their brands, driven by the passion and commitment of our colleagues across the industry. However, the last two years have been extremely challenging for the drinks sector, particularly in relation to the introduction of tariffs and the increasing regulatory burden on drinks manufacturers and suppliers.”

Global discoveries at Classic Drinks’ portfolio tasting

Wine producers from across Europe and beyond gathered at The Westbury Hotel in Dublin for Classic Drinks’ annual Portfolio Wine Tasting. This year, the spotlight was on new producers whose wines stand out for their sense of place, craftsmanship and individuality. Among them was Irish winemaker Tom Gallagher, originally from Boyle, Co. Roscommon, now producing small-lot wines in Montsant, Spain. Pedro Coelho, Founder of Pormenor in Portugal’s Douro Valley, was also in attendance, along with Zahel Winery from Austria and Azienda Agricola Di Meo from Italy. “In keeping with our long-standing commitment to have market-best quality at all price points, we continue to expand and develop our portfolio. This has happened through further developing relationships with boutique, small production wineries, who live and breathe care and intent at every stage of the winemaking process,” said Mark Donohoe, Head of Wine at Classic Drinks.

With over 150 years supporting the Irish bar trade, Edward Dillon & Co. Ltd proudly celebrates this year’s finalists. Here’s to continued excellence in Irish hospitality.

Vivian Carroll Remembering

Vivian Carroll, the well-known owner of Judge Roy Beans and Harrigan's Bar & Grill in Newbridge, passed away earlier this year. Originally from Rathangan but living in Kildangan, Vivian started out as a barman in the Silken Thomas in Kildare town but always had dreams of owning his own restaurant and pub.

Speaking about Vivian, Cllr Chris Pender said: "Vivian was one of those people you could never just walk past. There was always a joke. Always a bit of slagging. You could have constant banter with him and pick up where you left off. But just as quickly, you would ﬁnd yourself in a proper conversation about the town, about business, about how things were going. He cared deeply about his work and he cared deeply about Newbridge. I even worked

for him for a short time, so I saw that side of him up close. He had high standards. He took pride in what he built. But he also looked after people. He wanted the place busy, welcoming and part of the life of the town.

“Judge Roy Beans and Harrigan’s were more than businesses to him. They were part of the fabric of Newbridge. He backed local clubs, youth groups, Men’s Shed, fundraisers and countless community efforts. If something was happening locally, Vivian was usually there to support it.

"Most of all, he was so proud of Breda and his four children. He spoke about them often. They were everything to him.”

Vivian will be remembered by his wife Breda, children Christian, Sadhbh, Elliott and Roan, mother Cecelia, sister Michelle, brother Patrick and his extended family and friends.

He took pride in what he built. But he also looked after people. He wanted the place busy, welcoming and part of the life of the town

LVAAGM

The

2026 LVA AGM and Members’ Lunch took place in Fire Steakhouse and Bar in March, with LVA Chair Tom Cleary and Sir Tim Martin from JD Wetherspoons taking part in the day.

Pictured (l to r): Keynote speaker Sir Tim Martin, JD Wetherspoons in conversation with MC Ivan Yates

LVA Vice Chair, John Byrne, The Burnaby Pub and Restaurant, Greystones

Nathy Towey, Darkey Kelly’s; Willie Aherne, The Palace Bar

LVA Chair Tom Cleary, The Temple Bar and family, (left to right), Tom Cleary Junior, Jackie Cleary, Jan Cleary, Tara Cleary and John Cleary

Nadia Abuzenen, LVA; Gillian Knight, LVA; Alan Campbell, The Bankers

Audrey Walsh and Michael Walsh, The Brian Boru

Alison Kealy, Kealy’s of Cloghran; Tony Gibney, Gibney’s of Malahide

Stephen Kelly, Keelings of Donabate; Dairine Flanagan, Peggy Kelly’s Pub

Podge Connellan, The Watermill; Peter Connolly, The Sheds; Mark Grainger, Pebble Beach; Alan Byrne, Harry Byrnes

Paul Foley and Graham Brodigan, Blackbanks, Kilbarrack

Divine

Origins

FOUNDED IN 2024, CLÍR WATER RECENTLY ANNOUNCED A MULTI-MILLIONEURO INVESTMENT IN ITS PRODUCTION PLANT IN CO ARMAGH. SERENDIPITY AND DIVINITY ARE AT THE HEART OF ITS OPERATIONS, AS CEO NEIL SANDS TELLS DEREK NAGLE

Neil Sands is no stranger to successful drinks ventures. His previous company Lost Irish Whiskey, a premium offering, is currently available in 31 countries around the world. In recent years Sands has turned his attention to drinks of the non-alcoholic variety, as he explains: “I really became fascinated with water about two years ago. We drilled a source in Eskragh Valley in County Tyrone and a second in Boyne Valley in County Louth where I’m from. Serendipitously we were setting up both of those sources when an operation in Thornleigh in County Armagh became available. The latter is Ireland’s oldest water company – it’s been there since 1948. It was closing in late 2024 and we managed to acquire and open it in the last quarter.”

DIVINE ORIGINS

Ours is a purity story. We have 'From Divine Origins' written on every bottle. It's incredibly pure water and something we're proud of

Sands explains that in 1989, a priest called Father John Flanagan arrived in Eskragh Lough in Eskragh Valley to divine water and placed an ‘X’ on a map to mark the source. After Father John died the map was lost, but once it was

found again it was sent to his brother, who was also a priest in Kenya. He placed his ‘X’ on the exact same place on the map and drilling subsequently commenced at a depth of 180 feet. “Ours is a purity story. When we tested it, the purity was 96%. Evian, for example, is 56% and Volvic is 44%. We have ‘From Divine Origins’ written on every bottle. It’s incredibly pure water and something we’re very proud of. If there’s any part of the story that we’d like to emphasise, it’s that ‘From Divine Origins,' aspect,” he says.

DEMAND

41% of Northern Ireland’s water comes from Lough Neagh, Europe’s largest lake. This water has become contaminated with a naturally occurring algae in recent years, which has seen a rise in demand for 5 litre and larger water formats.

COMPANY OF FIRSTS

Clír Water is certainly a company of firsts. Its Thornleigh facility is Ireland’s first multi-source spring water operation, allowing the company to maintain a consistent water supply to commercial customers and retailers alike. Clír is also the only company in Ireland to offer a boxed water, available in 5 and 10 litre formats. Sands believes the company may be the only one in Ireland to publish its water quality results certificates on its website, reflecting both transparency and confidence in the quality of its water.

SUSTAINABILITY

All Clír Water’s trucks are electric. Sands is proud of how the company is leading the way when it comes to sustainability. “We’re being led by our own values but also by customers. Our boxed water product is fantastic as its 100% recycled. It’s not a requirement but rather how we choose to do business,” he says.

PRODUCT DEVELOPMENT

While spring water is at the centre of company operations, Clír Water is also passionate about creating a suite of products that are much more innovative. This includes a collagen soda named "Holla" in response to the rise in demand for protein waters. Collagen is known to benefit hair, skin, teeth and nails but can also benefit connective tissue, joints and muscles. Clír’s offering is very low calorie at only 48 calories per can, with 10 grams of collagen protein. “Our Holla product is a lifestyle brand that’s targeted at those who are not minded about the spring water source, how old it is or whether a monk had founded it. We wanted to create a product that’s desirable and already searched for in the market. We wanted to create a set of products that were lifestyle forward,” Sands says.

INNOVATION

Sands believes that while the spring water side of the current market is competitive, the innovation side is perhaps a bit lacking, so that’s where Clír Water’s focus lies. He’s keen to bring machine learning and Generative AI (which is his own background) into the manufacturing sphere and feels Clír has learnt a lot from those who joined the company from Coca-Cola. “We're putting sensors on our machines to count efficiencies and fill sizes that tell us if the machines are operating at an efficiency that could be improved. All these analytics are really providing us with an edge that we’re excited to be able to exploit,” he says. The company has already installed new equipment in Eskragh, with similar plans for its Boyne Valley operation.

DIASPORA

The Irish diaspora forms a large part of Clír’s customer base according to Sands, who is reacquainting himself with the Irish language. “I like to think the ‘Kneecap Effect’ has something to do with the resurgence in interest in the Irish language. There’s a moment happening here. It’s hard to put your finger on it, but Irish people are proud of being Irish again. The modern Irish identity is different and we’re conscious of it,” he says.

INVESTORS

Clír Water has had what Sands calls "good conversations" in the UK and Europe and there’s big interest in the US, particularly around the company’s collagen soda. ‘’It’s not an open door that you’re pushing but it is a familiar one,’’ he says.

Our ‘Holla’ product is a lifestyle brand that’s targeted at those who are not minded about the spring water source, how old it is or whether a monk had founded it

Sands emphasises that Clír Water is keen to collaborate with others in the near future. “We welcome investors into the project as we continue to expand into international markets and create innovative new drinks products. When we look at the burgeoning business of 60ml and 100ml shots, we’re always looking at acquiring companies that can produce those. There’s a lot that we can do before we move on, but those are top of our list for the next 18 months or so,” he says.

Mo chara, do chara & ár gcairde

THE PARTNERS AT DUNDALK’S MO CHARA ARE ALL ABOUT BRINGING JOY TO IRELAND’S REAL CAPITAL

Perseverence doesn’t always pay off but when it does, the outcome can be life-changing. So it was for Cillian Mulligan, Paul Kelly and Vincent Mulligan who refused to take no for an answer when their offer on a lease on a Dundalk pub was turned down. “We really wanted that building, it was perfect. So we emailed them back, stating very clearly that we believed we could bring the pub to the next level and that we just needed someone to take a chance on us. We were three young lads starting out –we had nothing to lose,” says Paul. The auctioneer leasing the property eventually replied. “He emailed back to say, I don’t know what you’re after doing but the owners want

you to have it. That was the start of it all.”

The owners were Michael and Bernadette Heaney, who also own PJ’s in Carlingford. “Michael started off in the industry young too, so he got it. I think he could see our honesty and hunger for it and decided to take a chance on us.” The trio had secured a lease on one of the oldest pubs in Dundalk, dating back to 1902. A beautiful threestorey Georgian building with a large beer garden, locals had largely forgotten about it. “The three of us had lived in Dundalk almost our whole lives and we had nearly forgot it was there too. It gets the sun all evening, which a lot of pubs in Dundalk don’t and it was just this big, historic building. We thought wow, this is class.”

Taking on the life of a publican wasn’t the initial plan; the three friends had long talked about starting a brewery and brewing their own beer. The name ‘Mo Chara’ was always in the works; as college students in Galway, they were in a group together called ‘Mo Chara’. After ﬁnishing their studies, they worked at Jameson before moving to Dundalk Bay Brewery. “It was at that point that we realised it takes a lot of money to set up a brewery. We also knew nothing about brewing beer and because we were short of a few million, the idea of a brewery transitioned into a pub.” The plan was to open the pub and then launch their own beer brand. “From working at Jameson, we know the strength of a powerful brand and a good story. That’s what we were aiming for.” It’s no accident that the Mo Chara brand is strong. Once the lease was negotiated, investment immediately went into hiring a marketing agency to establish a strong branding concept that would work across the pub, the lager and anything else they came up with. Two years after opening the pub, Mo's Lager was launched. The beer is available in over 150 venues across Ireland and the UK. It’s about to launch in draft and will, “ﬁngers crossed”, be available in Tesco stores this year.

young people were running it. Doing food throughout the day has given them the opportunity to see that it’s not just young people coming in, it’s all demographics.” It’s also a building that lends itself to daytime use. After taking it on, Paul and his partners stripped all the vinyls from the windows, allowing light to ﬂood the space. The pub also runs markets at the weekend, comedy nights and live music, with The Mary Wallopers playing a secret gig in 2024.

a secret gig in 2024.

playing

brewing beer and because we were short of a we were aiming for.” It’s no accident that the

pub hosts a pop-up; so far, Big Fan, Yamamori Izakaya, Bambino’s and Achara have taken

become a highlight. “With that one, we like to put ourselves under pressure and try

pop-up restaurant for the month. For March the theme was obviously Irish and what's more Irish than Chinese? So we ran it like an old curry house where we had chicken curry with

beer is available in over 150 venues Paul describes the pub as a

When it comes to food, it’s sambos by day and pizza by night. The menu is small but everything is made in-house. Every couple of months, the pub hosts a pop-up; so far, Big Fan, Yamamori Izakaya, Bambino’s and Achara have taken over the kitchen. A monthly special has also become a highlight. “With that one, we like to put ourselves under pressure and try to be creative. It's like we're opening a pop-up restaurant for the month. For March the theme was obviously Irish and what's more Irish than Chinese? So we ran it like an old curry house where we had chicken curry with fried rice, noodles and honey ribs on the menu. It was almost like a standalone restaurant.”

on the menu. It was almost like a standalone restaurant.”

Paul describes the pub as a community space, a hub where people can gather, share ideas and enjoy a pint. It’s brought something unique to Dundalk town, going beyond what a pub traditionally delivers. The partners also scooped the ‘Craft Beer of the Year’ award at the 2025 Bar of the Year Awards. Is he surprised by the level of success they've achieved in such a relatively short time? “We’ve worked really hard. With the beer, we worked on it for over a year. It had to be right and we knew if we could create a good product, with a good story, there would be a place for it in the market. People are moving away from bigger brands and increasingly supporting small Irish businesses. We launched Mo Chara at a time when being Irish was becoming sexy again, we were conﬁdent we could make it work.”

people can gather, share ideas and enjoy a pint. It’s brought something

delivers. The partners also scooped

During the day the pub operates as a café and is, says Paul, just as busy as other cafés in the town. Opening all day and evening means a higher wage bill, but it’s helped shift people’s perceptions of the pub. “I think locals thought it was a young person’s pub because

In 2025, the Mo Chara partners purchased the pub. It was a landmark moment for the trio who were initially refused the lease just ﬁve short years before. The Mo Chara takeover continues; they now manage the bars at Oriel Park and they've purchased a second building four doors down from the pub which they intend to run as a hotel. “It will be a Mo Chara themed ‘Motel’ and we think it will really add to the town. There’s so much going on in Dundalk these days, it’s becoming a real tourist hub. So people can come to the pub, enjoy a pint and then move four doors down to our Motel! It's our excellent staff that have allowed this expansion to happen – some of them have been with us from the start. We couldn’t do it without them.”

going on in Dundalk these days, it’s becoming a real tourist hub. So people can come to the pub, enjoy a pint and then move four doors down to our Motel! It's our excellent staff that have allowed this expansion to happen

Paul, Vincent and Cillian are true champions of Dundalk, the real capital of Ireland. “We believe it’s the centre of the universe and it just keeps getting better and better. The people and the businesses are amazing and the way the town gets behind something new, it’s unique. That support has allowed us to expand and to keep on growing. We’re all about bringing joy to Dundalk and that’s what we’ll keep doing.”

We believe it’s the centre of the universe and it just keeps getting better and better. The people and the businesses are amazing and the way the town gets behind something new, it’s unique

Elevated Ice P

ure Irish Ice Ltd, Ireland’s largest and only BRC and EPIA-certified ice manufacturer, has announced the launch of The LXRY ICE Collection, a new luxury ice brand created by hospitality professional Richie French. The collection aims to redefine ice as a key ingredient in premium drinks, bringing precision, consistency and performance to an often-overlooked element of the hospitality experience.

Born from years behind the bar in Ireland’s leading four and five-star hotels, The LXRY ICE Collection has been developed for a new generation of hospitality professionals who recognise that ice is not simply an addition to a drink, but a core ingredient that directly impacts flavour, balance and presentation.

“In luxury hospitality, details matter. The spirit, the glassware and the garnish are treated with huge care – yet ice is often an afterthought,” said Richie French, creator of The LXRY Ice Collection. “I’ve watched exceptional cocktails lose their integrity because the ice wasn’t right. The LXRY ICE Collection was created to bring the same standards we expect from fine spirits and premium ingredients to the final ingredient in the glass.”

Crafted in Ireland using precision freezing methods, each piece of The LXRY ICE Collection is designed to be crystal-clear, slow-melting and consistent, helping to control dilution and preserve flavour. The range is created for performance rather than aesthetics alone, ensuring drinks remain balanced from first sip to last.

The LXRY ICE Collection makes Pure Irish Ice Ireland’s only true “one-stop shop” for ice. The expanded offering will include hand cut ice, hand pressed ice, Ice Sculptures, Infused Ice, Bespoke Ice, Ice Blocks, Branded Ice, Ice Plates for Chefs, Wedding & Event packages, Beverage Consultancy and Hoshizaki/Event ice, all available from a single trusted supplier.

“Pure Irish Ice Ltd had already built an exceptional reputation as a trusted supplier to the retail sector and I saw the potential to take ice further – to elevate it to a premium ingredient that supports craftsmanship, branding, and luxury experiences.”

Richie added; "Ice shapes the drink as much as the spirit, dilution defines balance. Master it and your cocktail changes completely. Due

FOUNDED BY RICHIE FRENCH, THE LXRY ICE COLLECTION REDEFINES ICE AS A LUXURY INGREDIENT FOR PREMIUM DRINKS

to recent drinking trends, if you still think ice is ‘just frozen water’ or are using the same ice for every drink, those who don’t adapt will be surpassed."

The launch comes at a time when consumer behaviour is shifting, with drinkers choosing to consume less overall while opting for higher-

Ice shapes the drink as much as the spirit, dilution defines balance. Master it and your cocktail changes completely

quality, premium experiences when they do. Industry research indicates growing demand for luxury and premium serves across Ireland’s hospitality and retail sectors (Government of Ireland, Drink Industry Ireland, Drink Industry Group of Ireland, 2025).

www.lxryice.ie

Bill Hillyard

SIX YEARS ON AT THE ALGIERS AND BILL AND ANN HILLYARD HAVE SETTLED INTO LIFE AS PUBLICANS

The Algiers marked its sixth anniversary with a celebration of good food and times past and present. On the night, previous owner Kieron Walsh returned to the kitchen to serve up the dishes that locals once enjoyed at the West Cork pub. Menu highlights included his famous Whopping Steak Burger, Algiers-style Chicken Kiev, Fish and Chips, Chicken Curry and Scampi. “It’s food that people in their 40’s or 50’s would have grown up eating in the pub. We’ve brought back the menu every year and it’s great – Kieron returns to the kitchen and

Bill and Ann Hillyard

We traded for a month and then had to shut down for the better part of a year. I joke now that we were blessed by a global pandemic, but actually we really were

locals come in and reminisce about the food they used to enjoy. This year, we allowed for twice our usual numbers and still sold out,” says owner Bill Hillyard. Today, the menu reflects Bill and his wife Ann’s Californian heritage; tacos are a speciality along with elevated burgers, Mac & Cheese and Key Lime Pie. The emphasis is on Irish produce with beef coming from Walsh’s in Skibbereen, fish from Baltimore and pork from Rosscarbery. “I’d say we sell more tacos than anyone in Ireland. Last year, we served 20,000 of them. They came about because we needed a €9 item on the menu. We asked ourselves, what do we know how to cook? Then we realised we could make a couple of tacos for that price. A lot of people here didn’t know what they were initially, but now they’re really popular.”

The Algiers is primarily a food business. Costs

are a challenge, as is scarcity. “Because it’s been so wet, there are no Irish carrots. We’ll place an order and it just won't arrive. We haven't had to take anything off the menu as of yet and hopefully it won’t come to that but when the deliveries arrive in the morning, straightaway it’s looking to see what's missing and then we've got to go scramble to find it.”

Uncertainty around energy prices due to the war in Iran is another issue. “We still run an oil boiler and we needed to fill it last week. I was advised to go with just half a tank in the hopes that prices will come down. We’re constantly watching to see what the next crisis will be.”

Bill and Ann were handed the keys to The Algiers in 2020, just a month before Covid hit. “We traded for a month and then had to shut down for the better part of a year. I joke now that we were blessed by a global pandemic, but actually we really were.” The couple grabbed the opportunity to refurbish the pub, something they had intended to tip away at when they had the chance. “We had so many plans for the

Bill Hillyard and Kieron Walsh

premises but we managed to get it all done in one whack. While that period was stressful, opening for a couple of weeks and then closing again gave us a chance to see what worked and what didn't. The third lockdown was very unwelcome though. By the time June came around, we were chomping at the bit to get going.” With only around 400 locals, offseason Baltimore is a small community. “We were worried about building a customer base, especially when we were opening and closing so often and that people would wonder who these crazy Yanks were that bought the place. But everyone came out to support us.”

The couple’s decision to move to Ireland and buy a pub was fuelled by a couple of factors. Bill’s mother’s family comes from Roscommon and so he had an Irish passport. They had visited West Cork

and loved the area. “We just thought, let’s move here, let’s look for a business to buy.” The initial plan was to purchase a business closer to Cork city. Clonakilty was considered, but then The Algiers came up. “The agent drove us to Baltimore and immediately, The Algiers ticked a lot of boxes. It wasn’t as close to the city as we would have liked, but in every other way it was perfect. I had this vision of sitting behind the counter with a book, you know? Obviously, it hasn’t been like that at all.”

Ann is a geologist by trade and Bill worked for her company. An eight-year drought in California forced them to reassess their lives. “We were feeling the effects of climate change very acutely. We had tons of fruit trees in our garden – oranges, lemons, limes, bananas along with European fruit like apples, peaches, pears and plums. In the last few years of us living there, all the European fruit died because it wasn't getting cold enough. That’s when it all became real.” Very little rain fell for eight years. “At one point we were in the garden and it was snowing ash all around us from wildfires. Ann looked at me and said, we need to go someplace where it rains.”

After six years, the couple are comfortable in their new roles as publicans. “We're not working the 80 hours a week that we were the first couple of years. We’re able to relax a bit. We have great staff so we can step back and let them take ownership of the place. Summers are still really busy so I have to put any idea of taking a summer holiday out of my head. But maybe I’ll get to read my book behind the bar for an hour or two.”

Any regrets about leaving the US? “Nope! Especially when I look at the news. We're happy with how things have turned out and my wife now has her Irish citizenship and Irish passport. We’re proud to be here.”

Summers are still really busy so I have to put any idea of taking a summer holiday out of my head

Our deep rooted tradition that dates back over 300 years since 1702 is what sets us apart

We are thrilled to announce that Sullivan’s Brewing Company has resurrected the lost art of world class brewing to the birthplace of Irish Brewing, Kilkenny.

By blending history, tradition, innovation and a deep rooted connection to the home of Irish Ale we are not just crafting beer we are crafting a story that is centuries in the making

DAN

BEGLEY

THE FOUNDERS OF SUPER SOCIAL ARE GEARING UP FOR THEIR NEXT CHALLENGE

Stand-out features include 12 holes high-tech mini golf, interactive darts and the Super Social Arena – think TV's The Cube but on steroids

Competitive socialising might be a relatively new concept in Ireland, but it’s one that has quickly gained traction. Venues like Pitch Golf and Flight Club on Dawson Street and Lane 7 in Dundrum are raising the stakes for other businesses looking to take a bite out of this lucrative cherry. At 15,000 sq ft, Super Social in Leopardstown is one of the largest competitive socialising venues in the country. The brainchild of Dan Begley and Paul Quinn, previously the owners of Jump Zone, Super Social recently celebrated its first year in business. Corporate events are the mainstay of the operation. “We’re starting to lean into other areas too such as events for sports clubs and school outings, as well as smaller groups. For example, I think it would make for a great kid's birthday party. The youngest we would have in the venue is probably 12 or 13 years old. There’s great scope there,” says Dan.

In late 2024, the competitive socialising concept was very new to Ireland. “Our idea actually goes back to 2020. We were two weeks away from signing on a building, but then Covid hit. Our plans were scuppered. If they had gone ahead, we would have been way ahead of the curve.” Other venues

have followed suit, but Super Social can lay claim to being one of the first. Stand-out features include 12 holes high-tech mini golf, interactive darts, supercharged shuffleboards and the Super Social Arena – think TV's The Cube but on steroids. “The arena cost us a fortune, the technology is off the scale. It’s great for group participation, people love it, but they can get very competitive!” The venue also features a 150-seater restaurant which also opens for lunch during the week. It’s proving popular with businesses in the area, says Dan. “Local residents are also coming in for lunch. They don’t have to play the games, they can just pop in and enjoy a bite to eat and a drink.” It’s not Michelin Star, but it’s good quality pub grub. “It’s the kind of food that lends itself to playing. There are tables or boards located around the games so people have the option of eating at the same time.” The venue’s cocktail range has expanded in the past few months. “We’ve noticed that people aren't drinking quite like they used to. We still get some groups coming in and they’re very much your traditional drinker, but we’re finding that the Gen-Z guests are having just two or three cocktails which they’re prepared to spend more on.”

Drinks are secondary, says Dan – the focus

is on the games. “That decline in drinking is something we first saw happening outside Ireland. If you look at the UK, about 30% of new openings in major cities in the last three or four years have had an activity-led concept. It’s still niche in Ireland, but it’s slowly changing. Pubs are putting in dart lanes because they’ve realised people don't want to just sit there drinking anymore. They want some type of activity or experience to go with their pint.”

Dan and Paul opened Jump Zone trampoline park back in 2012. Outside of the US, it was the first of its kind. “At that stage, it hadn’t hit Europe yet. It went extremely well and we ended up opening five more across Dublin. Initially, it was just trampolines but by the end, each venue featured giant slides, airbags, warped walls, lots of different attractions. We’ve always looked to the States and the Middle East for new business ideas and that's where we began to see the competitive socialising concept take hold.” Moving from a children-focused business model to an adult gaming concept required a shift in mindset. “In saying that, with Jump Zone we had evolved to include fitness classes for adults and corporate events, so we knew that you can use a space for a number of different age

We’re looking at premises in Belfast and Cork, they’re both excellent prospects. Ideally we would like to open another venue this year. Watch this space!

profiles. With Jump Zone, we also realised that just one kind of attraction alone won't keep people interested for too long. I think that’s what differentiates us from other venues that have opened in Dublin – we have so many attractions to keep people entertained.”

Being the first to market has its advantages but also its drawbacks. “It was a bit like Jump Zone. When we started out, there was no playbook. We couldn’t hop down the road and see how X, Y or Z was running their business. We also couldn't recruit a manager with previous experience. We were identifying issues and creating policies in real time. That experience helped when it came to setting up Super Social. A year on and we have a far better idea of the mechanics of the business and how to address ongoing requirements and future needs.”

The next Super Social could be in Belfast or maybe Cork. “We’ve obviously thought about Dublin city centre and with such high footfall, it’s a hard one to ignore. It’s also more competitive and rents are high, so there are pros and cons. We’re looking at premises in Belfast and Cork, they’re both excellent prospects. Ideally we would like to open another venue this year. Watch this space!”

5

I love the idea of people from all over the world talking about Fitzgerald's Bar when they get home from their travels

DAMIEN FITZGERALD,

Bar Manager, Fitzgerald's Bar at The Imperial Hotel minutes with...

HOW IS BUSINESS?

Business has been going really well. Q1 this year has been great, giving us an excellent base coming into the summer. Our weekend trade has always held very well, but we are seeing great pick up in business midweek too.

ARE GUESTS GENERALLY HOTEL VISITORS

OR DO YOU ALSO HAVE A LOCAL CLIENTELE?

I would say it's a 60/40 split, 60 local and 40 hotel guests. Our mid-week trade would be a lot of our inhouse guests at The Imperial Hotel, but we have a great weekend trade from locals and regulars.

HOW DO YOU STAY COMPETITIVE IN SUCH A BUSY CITY?

I think our relaunch and rebrand helped a lot, especially in the first few months of Fitzgerald's, but from that we have built a great base of customers. Our location also helps us, especially for those looking for a drink pre or post dining in any of the great restaurants near us. The space itself also helps as our interiors are unique, plus we have consistent live music at the weekends. Reimagining our offerings is very important; we've introduced new concepts such as our Moet Champagne flights or our Midleton Whiskey flights, along with new cocktail menus.

HOW DID YOU FIND CORK COCKTAIL WEEK?

Cork Cocktail Week was great for us, both in sales and exposure. It allowed for those who may never have come to Fitzgerald's before to get a taste of what we do and hope they return time and time again. I think events like this are great not only for us, but for every pub and bar in Cork, as they allow people to try new things and experience places they have never been to before.

WHAT ARE THE MAIN CHALLENGES YOU FACE?

Rising costs are a challenge for us and ensuring that not only do we have a good return, but that we're also not isolating our client base. We have a great team here with us at the moment, who bring a wealth of bar industry experience. That puts us in a great place for the summer.

FAVOURITE COCKTAIL TO MAKE AND TO DRINK?

A whiskey sour using Jameson Black Barrell – can't beat a good classic!

FAVOURITE PUB IN CORK TO ENJOY A PINT?

My favourite spot has to be The Shelbourne Bar on MacCurtain Street. Excellent variety of drinks plus a fantastic team working there!

WHAT ARE YOU LOOKING FORWARD TO AT THE BAR THIS SUMMER?

For me, I think it's more international guests arriving to the hotel and experiencing Fitzgerald's Bar for the first time. I love the idea of people from all over the world talking about Fitzgerald's Bar when they get home from their travels