After five years, The Mercantile reopens its doors
FRESH thinking
WITH PIG’S LANE, GEMMA RING IS ELEVATING KILLARNEY’S DRINKS CULTURE
CASA PALOMA
THE CLASSIC PALOMA. AN INVIGORATING MIX OF BOLD SWEETNESS AND BRIGHT ACIDITY
Casamigos Blanco, Pink Grapefruit Soda, Pink Sea Salt, Fresh Lime Juice
After five long years, The Mercantile has finally reopened its doors with 105 bedrooms, two new bars and a coffee shop. Dame House has undergone conservation works while a new atrium links the original Mercantile, Dame House and a new column located at the back of the building. It’s a completely new proposition and one that requires a large staff complement – a tall order when skilled employees are in short supply, says Mercantile Group MD David Murray. When I speak to David, the Mercantile’s official opening is only days away. Anxiety levels might be high but once people see for themselves what's been achieved on the site it’ll all be worth it, he says. For more on The Mercantile, go to page 12. On page 19, Gemma Ring chats about where she got the idea for Pig’s Lane, Killarney’s first underground drinks spot. She also talks about the Group’s newest venture – a renovation of the Laune Bar on New Street in Killarney – and why being local is at the heart of the Collection. Elsewhere in this issue, Bill Chawke talks about balancing the history of a venue with the need to keep things fresh and what actually makes a pub a pub. On page 16, Kevin Redmond explains why he’s placed innovation at the heart of Andy’s Bar and Restaurant in Monaghan. His range of small batch premium cocktails has earned him several awards including best gin in the country at the Blas na hÉireann Awards. Now, his plan is to supply hotels and other hospitality businesses with cocktails from Andy’s Bar. It’s a formula that has worked for him and one that could, he says, give other pubs and hotels a much-needed shot in the arm.
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
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The main events this summer...
Save Our Rural Pubs
The Vintners Federation of Ireland (VFI) is calling for a 40% rebate on the excise charged on draught products sold in pubs. The VFI says the rebate would help protect rural pubs that play a vital social role in their local communities, while also preserving employment in a sector struggling with soaring costs.
Ireland has the second-highest excise rate on alcohol in Europe, with taxes accounting for nearly 30% of the price of a pint. According to the VFI, the current tax burden is unsustainable and is placing severe financial pressure on publicans, particularly in rural areas. “Publicans are not asking for a handout – we are asking for fairness,” says VFI CEO Pat Crotty. “A 40% rebate on the excise charged on draught products is a practical, targeted support that would make a real difference for small pubs across Ireland. These are businesses at the heart of their communities, providing employment, social connection and play a key role in our tourism offering. “We welcome the government’s commitment to support SMEs in the Programme for Government,
which acknowledges the increased cost pressures on the hospitality sector. However, it is vital that any measures introduced benefit all pubs – not just those serving food.”
The VFI argues that while the proposed VAT reduction for hospitality is welcome, it will only benefit pubs that serve food, leaving traditional pubs without support. The draught rebate, in contrast, would ensure that all pubs, regardless of size or location, benefit.
“Rural pubs are facing an existential crisis,” he added. “We have seen hundreds of pubs close their doors in recent years. If this trend continues, we will lose a vital part of Irish culture and community life. A draught rebate is a simple, fair and targeted measure that would provide immediate relief. We estimate the rebate would cost €73 million annually, a small fraction of the VAT proposal.”
The VFI is urging the government to include the draught rebate in the upcoming Budget as a critical measure to preserve Ireland’s pub culture and sustain rural communities.
The rebate proposal – how it works
» A public house provides evidence from suppliers that it purchased a certain number of tax-compliant kegs of qualifying beverage. The rebate of 40% is calculated by Revenue, up to a maximum of €20k. The appropriate rebate is credited to the VAT due in each VAT period of the following year
» For example, a 50-litre keg of Guinness contains 88 pints and generates €47.36 in excise per keg. A 40% rebate would be €18.94 per keg. To receive the full rebate of €20k, a public house would need to sell 1,056 kegs annually or 20.3 kegs weekly. Most rural pubs would not sell this volume of kegs
» The annual excise rebate would be capped at €20k per licensed premises
» The rebate applies to onlicensed premises which are fully compliant in tax and other regulatory matters
» The rebate applies only to draught alcohol products with a maximum ABV of 5%. In effect, this means it is confined to beer/cider. The restriction of the rebate to draught products ensures the measure is focused on public houses and other bars.
Terrace at The Purty opens for business
The Courtyard at The Purty Kitchen has opened to guests, kicking off the summer season for the Dun Laoghaire pub.
The all-weather terrace holds up to 45 diners and extra space to enjoy a summer cocktail.
Name change for Sligo distillery
Global spirits company Sazerac has changed the name of Lough Gill Distillery to Hawk’s Rock Distillery. The rebranding follows the company’s purchase of the distillery in 2022, who says the name change reflects Sazerac’s vision for the future of Irish Whiskey – the art and science of blending, innovation and respect for Sligo’s rich heritage. Named after a prominent outcrop in the Ox Mountains that inspired W.B. Yeats’ play “At the Hawk’s
Well”, Sazerac says Hawk’s Rock Distillery aims to become a global hub for Irish Whiskey, while offering a gateway to explore the rich traditions of Sligo and the surrounding region. Since the acquisition, the distillery team has upgraded and tripled its warehouse capacity, expanded production and is in the process of modernising the facility. Under Master Blender Helen Mulholland, the Sligo site will continue to produce and age Irish Whiskey.
Single Malt Whiskeys from Hinch Distillery
Hinch Distillery has launched two new whiskey products – Hinch Single Malt and Hinch Peated Single Malt – marking the first time the County Down distillery has released whiskey made entirely from its own spirit. The Distillery says the new expressions reflect years of patient craftsmanship and cask selection. “This is a landmark moment for us. For the first time, we are releasing whiskey that’s not just matured and bottled on-site, but distilled here too. It means every drop is Hinch through and through. It’s been a long journey from cask to bottle, but these whiskeys were never going to be rushed. They were crafted to reflect both the innovation and heritage of Irish whiskey,” says Head Distiller William Stafford. The Hinch Single Malt has been matured in a combination of Bourbon and Oloroso Sherry casks. It opens with subtle notes of citrus on the nose, followed by a bright and refreshing palate filled with toffeeapple, peach syrup and biscuit. The Hinch Peated Single Malt has been matured in ex-Bourbon American oak, Madeira wine and Oloroso Sherry casks. On the nose, it delivers waves of ashy smoke, heathery coal dust and charred pineapple. The palate is rich and full-bodied, offering honey, black pepper, smoked rock salt and dark chocolate.
Heather McCracken, Hinch Distillery
Top award for BAR 1661
BAR 1661 in Dublin 7 has been recognised for ‘We Call This Power’, a 28-drink cocktail menu featuring Irish poitín, Irish drinks and Irish producers. The bar, which recently opened its second cocktail bar on Sackville Place in Dublin city centre, was included in the “Top 10 Cocktail Menus in the World” category at the 2025 Spirited Awards and also won “Innovator of the Year” at the 2025 Irish Restaurant Awards. “We are humbled to say the least. 'We Call This Power' is our statement of intent as a bar and to see it recognised at this level makes us incredibly proud. This achievement is a huge team effort from all our staff and testament to the fantastic work from our design partners, Studio FDDP and photographer Al Higgins. Here’s to the spirit of Irish hospitality – bold, rooted and unapologetically our own,” said BAR 1661 owner Dave Mulligan.
Michael O’Donovan is new VFI President
Third-generation publican Michael O’Donovan from Cork has been appointed President of The Vintners Federation of Ireland (VFI). Michael owns The Castle Inn on South Main Street in Cork, a family-run pub that’s been operating for over a century. His long-standing involvement with the VFI includes serving as Chair of both the Cork city and Cork county branches, as well as representing Cork on the National Executive Council. As VFI President, Michael says he is committed to advocating for publicans at a national level, with a particular focus on tackling rising business costs, regulatory challenges and ensuring a sustainable future for Irish pubs. “The Irish pub is at the heart of communities across the country, but publicans are facing enormous cost pressures. As VFI President, I will work to ensure our members’ voices are heard and that the government recognises the need to support our industry,” he says. Michael succeeds John Clendennen and will serve a two-year term.
Clonakilty comes of age
Clonakilty Distillery celebrated a milestone recently when its own spirit legally became Irish whiskey, following a three-year wait since they first filled their casks. Maturing over the last three years in the Distillery’s Atlantic Ocean warehouse, the spirit was also distilled at the distillery in Clonakilty using its own copper pot stills. To add a further local and Clonakilty connection, all the raw barley used within the distillation process was taken from farmlands owned by the Distillery, in addition to neighbouring farms in the locality. Head Distiller Paul Corbett said: “The warehouse is perched 200ft above the ocean and is exposed to persistent howling Atlantic winds. The ever-changing climate the casks are exposed to will increase our angel’s share and concentrate the flavours in our spirit, creating a whiskey with an unmatched depth of character.”
Lambay Whiskey opens off-grid island distillery
Lambay Whiskey has opened a first-of-its-kind offshore, off-grid micro-distillery on Lambay Island which aims to be as sustainable as possible to preserve the area’s unique ecosystem. It will only operate in the winter months due to the off-grid nature of the island with Distillery Manager, Seamus Curtin, overseeing the distillery and living on the island for six months each year. Lambay Island has been owned by the Baring family since 1904 who, along with Cognac producer House of Camus, established the distillery to contribute
to the conservation of the island, which is home to colonies of seabirds and wild wallabies. “Together with Alex Baring, we have reimagined what a distillery can be. This is not just a commercial operation; its fundamental objective is to contribute to the preservation of the environment and the heritage that surrounds it. Our vision was always to protect this beautiful island and to do it by creating an exceptional whiskey, ensuring both can be enjoyed for generations to come,” said Cyril Camus, President, House of Camus.
New flavour from Tullamore D.E.W.
Cocktail Hour
SAKURA SAKURA IS THE LATEST SEASONAL COCKTAIL AT MANEKI
Tullamore D.E.W. has launched a new flavour – Tullamore D.E.W. Honey. The three component whiskeys (Single Malt, Single Potstill and Single Grain) have been blended before being infused with honey from the hives of Bohemia, a region with a rich legacy of high-quality honey. Production is often small-scale as the region has a large number of bee-keepers, relative to their hive size, thus enhancing quality. The new flavour was recently awarded a Gold Medal at the Irish Whiskey Awards 2024.
‘Sakura’ is the Japanese word for Cherry Blossom, specifically referring to the flowers of cherry trees and celebrated widely in Japanese culture as symbols of renewal, beauty and the fleeting nature of life. Inspired by the beauty of the cherry tree, Maneki Japanese Cuisine & Karaoke Box on Dawson Street, Dublin 2, has created a delicate seasonal cocktail – a blend of sake, pineapple juice, rose water, lemon juice and strawberry purée.
Ingredients
• 2 oz sake
• 1 oz pineapple juice
• 0.5 oz lemon juice
• 0.5 oz strawberry purée (strained)
• 2-3 drops rose water
• Optional: 0.25 oz simple syrup
• Ice
• Garnish: Edible flower or strawberry slice Method
• Shake all ingredients with ice until well-chilled.
• Strain into a chilled glass or over fresh ice.
• Garnish and serve!
Pictured (l to r): Cyril Camus, President, House of Camus; Alex Baring, Lambay Island’s custodian and resident; Seamus Curtin, Distillery Manager
New Openings
THE WRIGHT GROUP HAS OPENED THE BROOKLYN IN SWORDS, AN ALL-DAY GASTRO BAR
The Brooklyn is the latest offering from The Wright Group, a €2.5 million gastro bar with an all-day menu focused on local, seasonal ingredients. Standout dishes include Wild Mushroom and Scamorza Arancini, Brisket Melt Sandwiches and Korean Chicken Burger. Brook and Mikey, sons of Michael Wright, are behind the new venue and have, says the Group, combined their experience to push boundaries, defy expectations and break norms.
The Brooklyn features a drinks menu that centres around expertly crafted cocktails, a curated wine list and a premium beer selection. Signature cocktails include a Raspberry Collins with gin, lemon and raspberry along with classics like an Old Fashioned. The design of the bar combines industrial rustic materials with soft contrasting patterns and textures to create a laid-back elegance. Interior designers O'Donnell O'Neill have used materials like reclaimed timber, antique brass and salvaged brick throughout, along with rich velvet fabrics and planting. “The Brooklyn is the next chapter, a mix of masculine and feminine, like an old urban warehouse in Brooklyn that is filled with moments of luxury, like little jewels,” said Ann-Marie O’Neil, Creative Director at O'Donnell O'Neill.
“The Brooklyn is the next chapter, a mix of masculine and feminine"
"It’s the place to go in town and the reason to go back into town"
New Openings
BAR 1661 OWNER DAVE MULLIGAN HAS OPENED A NEW COCKTAIL BAR IN DUBLIN CITY CENTRE
Black Pepper. The new bar will also serve a Belfast Coffee, the drink for which BAR 1661 is famous, made with Bán Poitín, cold brew coffee, cream and nutmeg. All cocktails are priced at €12.50.
Located at 16 Sackville Place just off O’Connell Street in Dublin, BAR 1661 has breathed new life into longstanding city centre pub, The Sackville Lounge. Now a new cocktail bar, The Sackville Lounge serves classic cocktails including an Irish coffee made with Tullamore Dew, Guinness, Kerrygold, soda bread, coffee and cream. A Whiskey Highball is made with Subzero Pot Still Whiskey and soda, while the Sackville Martini is made with Boatyard Gin, Salted Apricot, Oregano and
The Sackville Lounge opens six years after Mulligan launched BAR 1661. He took the address ‘16 Sackville Place’ as a sign it was meant to be part of the 1661 family. “The Sackville Lounge is the bougiest hotel cocktail bar in Dublin, we just don’t have any rooms. If BAR 1661 is a local cocktail bar that punches above its weight, championing poitín and all things Irish, The Sackville Lounge is us letting our hair down and having some fun, while maintaining that super high standard. It’s the place to go in town and the reason to go back into town.”
Premium Irish Lager: A smart choice for publicans & retailers RÍ-RÁ
Choose Irish, Choose Rí-Rá!
Rí-Rá is a NEW Premium Irish Lager launched in 2024, and the accessible, light and fresh taste is already a huge hit with Irish consumers. At 4.3% ABV, this Irish owned lager has award winning quality credentials, brewed in collaboration with a former Master Brewer at Guinness Rí-Rá has already picked up a Gold quality medal at the European Beer Awards.
At a time when rising costs are hitting publicans, retailers and consumers hard, Rí-Rá Premium Irish Lager is standing out as a shining light of meaningful support.
Championing Pubs by driving downward pressure on supplier pricing
“The Irish pub has always been a key part of Irish culture and our local communities across Ireland. Soaring costs make it harder than ever to keep the pub doors open and to offer consumers a reasonably priced premium quality experience. Unfortunately, most publicans have no choice but to pass inflationary costs onto consumers. At Rí-Rá Brewing Company, we’re passionate about protecting the Irish pub and believe that suppliers can make a difference by driving keg prices down. We’re supporting publicans by offering highly competitive pricing on kegs at guaranteed pricing over two years.”
Brian Smith, Key Account Manager.
By choosing Rí-Rá, publicans enjoy stronger margins versus international brands meaning they can pass on those savings, so their customers get premium quality pints at fair local prices. As an Irish owned company with an Irish supply chain, savings achieved can be passed back to publicans through fair keg prices in support of the Irish pub.
A Brand Built on celebrating Irish Culture
Rí-Rá isn’t just a lager—it’s a celebration of Irishness. Rí-Rá is designed to bring people le chéile in the moments that matter and at a time when pride in Irishness is at an all time high, Rí-Rá is inspiring significant brand love and followership especially amongst 18-35 years old guys and girls.”
Caoimhín Maher, Assistant Brand Manager Rí-Rá.
"Rí-Rá is inspiring significant brand love and followership"
A Smart Choice for Retailers
Rí-Rá Irish Lager’s innovative PINT CAN presents a distinctive point of difference versus mainstream international lagers. The unique 568ml PINT CAN offers consumers an enhanced at home consumption experience whilst also creating consumer value through more beer in the can (versus 500ml can). Our retail partners have responded very well to this PINT CAN innovation as it creates a chance to give their customers value without chasing the price to the bottom which enhances retailer margins. Consumers love it too as they see Rí-Rá Irish Lager in a PINT CAN as a positive and fresh counter trend to shrinkflation.”
Brian Smith, Key Account Manager.
Choose Irish. Choose Rí-Rá
Info@Rí-Rá.beer
World Class
9 BELOW’S ISADORA PETINARI TOOK GOLD AT WORLD CLASS IRELAND 2025
Acelebration of Ireland’s top bartending talent, The World Class Ireland final took place in Cork in April.
Isadora Petinari of Dublin’s 9 Below Bar, Harry Broadhurst of Cask in Cork and Akram Bendjeddou of Paladar, also in Cork, competed against each other in the Don Julio Pop-Up Challenge on Spike Island.
Each finalist designed and ran their own unique pop-up bar, crafting a signature Don Julio menu (plus a Tanqueray 0.0 option). They were judged on every aspect of their craft, from menu creation to world-class service.
Each finalist put on an epic show, but Isadora emerged victorious and will go on to represent Ireland on the global stage in Toronto this September.
"Each finalist designed and ran their own unique pop-up bar, crafting a signature Don Julio menu"
Akram Bendjeddou
Isadora Petinari
Harry Broadhurst
IT’S
BEEN A LONG FIVE YEARS BUT FOR DAVID MURRAY , THE NEW-LOOK MERCANTILE HAS BEEN WORTH THE WAIT
A CHAPTER new
Whenthen-Taoiseach Leo Varadkar took to the podium to announce his Covid-related measures in March 2020, it heralded a 120day closure for bars, restaurants and other hospitality businesses – the longest lockdown in Europe. Some pubs closed and reopened once restrictions lifted. Others, unfortunately, would never reopen while many took advantage of the lockdown to reimagine their business model or carry out refurbishment work. When The Mercantile in Dublin’s city centre closed its doors in
2020 to embark on a significant refurbishment, it would be five years before it reopened. It’s been a long road says David Murray, Managing Director of The Mercantile Group. “Right now, we’re in the live testing phase as we’re officially opening next week. It’s nerve-wracking and probably more so than other openings as we’ve been waiting so long for the refurbishment to complete. We're anxious for people to come in and experience it. A huge amount of work has gone into it – you couldn’t compare the old building to what we have today.”
The new-look Mercantile is a completely different, bigger beast – and one that requires lots of staff to help it run smoothly
What was once “a bar with some rooms overhead” has been transformed into three businesses – a 105 bedroom hotel, a bar and a coffee shop. “A hotel with character” is how David describes it. “It’s still got that charm that The Mercantile was known for, but we’ve added some modern elements. The aim is to carve a niche in the market; this is a hotel that's fun and vibrant and so much brighter and open than it previously was. It could never be described as a stuffy hotel.” Seventyseven new rooms have been added, along with a new floor and extension to the rear. Dame House, a protected structure, has undergone extensive conservation with refurbishment to the original façades, restored sash
windows and the removal of modern alterations. A new atrium links the original Mercantile, Dame House and a new column located at the back. It’s David’s favourite part of the building. “It links the old and the new building and I think it will be a key feature for people staying in the hotel. It’s not what you would expect and it’s not something you immediately see when you walk in the door. We’ve also given the hotel a strong brand with Mr and Mrs Mercantile, which guests will see throughout the property. That’s another aspect I really enjoy.” Stained glass windows looking out onto Dame Street have also been repaired, reinforcing the building’s old world charm, says David.
The new-look Mercantile is a completely different, bigger beast – and one that requires lots of staff to help it run smoothly. Recruitment has been tricky. “It’s an ongoing process. We’re lucky in that we've been able to bring staff from across the Group, but bringing in new talent has been difficult. Good people are hard to find. We're at 80 staff now and by the time we get to full occupancy, that could go as high as 100.” Finding experienced hospitality staff is a tough ask. “We’re hiring people with the right attitude and training them up. We’ve developed a fairly in-depth training programme so when you find people who understand hospitality and they have the right mindset, we’re happy to train them.” Rooms will open for bookings on a phased basis. “We may open one floor at a time. We want to make sure we can look after our guests and that we’re setting our staff up for success; we’re not looking for a full house on opening night. A 105 bedroom hotel is a much bigger proposition, it’s a lot of people coming down for breakfast at the same time. So we’ll build it up slowly and get it right. It's taken five years to get to this point; we're not going to rush it now.”
There are two new bars at The Mercantile – one is designated for hotel dining while the other features an all-day dining option. Cafe28 is also part of the new offering, a stand-alone business on the corner of Dame Street, right where Rick’s Burgers used to be located. “That’s another big change and one I think people who were familiar with the old building will be amazed by.” Rising costs mean you have to get the offering right. “The customer has so much choice now. Their disposable income is also being squeezed, so if they're going to choose to go out, they need to feel they're getting full value for money. It’s about the whole experience – the service, the food, the ambience. It's a balancing act.”
Openings aren’t for the faint-hearted. “We’re excited but we're nervous too. It's been a big project for us as a Group and it's such a landmark venue in the city that we want to make sure we do it justice. It’s been a long few years but the last 12 months were the toughest –waiting on deliveries, getting everything commissioned and trying to get commitments around completion dates so you can start your recruitment campaign and kick off your marketing. It’s all systems go now and although it’s been stressful, it'll be worth it.”
"It’s about the whole experience – the service, the food, the ambience. It's a balancing act"
KEVIN REDMOND IS DOING THINGS DIFFERENTLY AT ANDY’S BAR & RESTAURANT IN MONAGHAN
“The cocktails have been a big hit with the locals and we’ve actually won over a whole new younger audience looking for something new"
It’s said that invention is the mother of necessity. It certainly was for Kevin Redmond when Covid struck five years ago. Andy’s Bar, a small bar and restaurant that’s been in Kevin’s family since 1983 was, like every other hospitality business in the country, struggling. It was time to shake things up. “The pandemic was a different beast completely. We’ve had two fires at the Bar – one on Friday the 13th six months before I was due to get married –
but Covid was even tougher. Rather than be overwhelmed by it I remember thinking, I'm going to turn this into an opportunity.”
Andy's Bar & Restaurant is an institution in Monaghan town. Kevin runs the business with sister Aisling and brother Sean (Aisling works in the kitchen as a chef). By 2020, Andy’s already had a strong reputation as a gin bar. Developing its own range of small batch premium cocktails was a natural next step. A takeaway business selling high quality,
pre-batch 200ml cocktails took off during the pandemic, featuring local ingredients like rhubarb, sloe berries, raspberries, strawberries, damson and wild blackberries. The aim, says Kevin, was to create a new take on the classics. “The cocktails have been a big hit with the locals and we’ve actually won over a whole new younger audience looking for something new.” At Christmas Andy’s 50ml gin baubles, priced at €6.50, fly out the door. “We sell about 200. People buy them for their tree or as presents. Alongside our gin, we also make our own whiskey; our whiskey hampers which come with our own branded glasses sell very well at Christmas and actually, we sell them all year round. When you come into Andy’s, you’ll see the hampers all done up by the fireplace, ready to go.”
Andy’s gin falls into the super premium, lower alcohol category – a growing sector, says Kevin. “The gin market is slowing down, but the lower alcohol category is on the up. People, particularly the younger generation, aren’t drinking as much anymore so we’re well placed to take advantage of that. People aren’t going out as much as they used to either but when they do, they’ve got money in their pocket and they don’t mind spending it, provided they get something that’s authentic.”
In 2023 and 2024, Andy’s Bar won gold in the “Gin Bar of the Year” category at the Bar of the Year Awards. In 2022, it won the “Innovative Pub of the Year” award at the Irish Pub Awards and last year, Andy's Rhubarb Gin Liquor was named best gin in the country at the Blas na hÉireann Awards. “The innovation award was validation that we’re managing to adapt to a changing industry and staying
“The gin market is slowing down, but the lower alcohol category is on the up. People, particularly the younger generation, aren’t drinking as much anymore so we’re well placed to take advantage of that"
competitive. Innovation is what I constantly strive for. When you stand still in this industry and you don’t innovate, that’s when you fail. There are some publicans that are happy to stand behind the counter and continue doing what they’ve always done and that’s why you have pubs closing across the country. Back in 2020, we came up with a totally different proposition and since then, we’ve continued on that innovation journey.”
That journey includes Andy’s Magical Gin Night, where customers get to try three different homemade compound gins with finger food, presented by Kevin and a local magician. Out of the gin range the awardwinning Rhubarb Gin is, says Kevin, the “King”. A range of whiskey liqueurs is also available, along with an Apricot Brandy and a Popcorn Old Fashioned which is, says Kevin, essentially popcorn in a whiskey. Last year, the Bar produced its first vodka cocktail. Called “Tipsy Shannon” (named after staff
member Shannon), it became the bar’s fastest selling drink. “In this business, everything we do is created for women. The market is predominately female; men will, to a degree, drink anything. We come up with new flavours every couple of months and they’re just snapped up.” Creativity isn’t something that necessarily come easy to Kevin. “This element of the business consumes a part of my life, but it’s necessary if we’re to make a profit. On the other side, you’ve got publicans who are doing the same thing they’ve always done. If some of them bought my Rhubarb Gin, they could create a new strand to their business and give people a fresh reason to visit their pub.”
Next up is investment in a piece of equipment that will allow Kevin to distil a bottle of gin and a Snickers bar, for example, at a low temperature. “That’ll create a Snickers gin and it’ll taste amazing. There's a reason why they call me the Willy Wonka of the bar industry in Monaghan!”
Winning prestigious awards was the first part of Kevin’s strategy when he set up the new venture. The second is about supplying cocktails from Andy’s Bar to hotels and pubs. Castle Leslie has already come on board, says Kevin. “I’m in a position now where I can sell my formula on to other businesses. It’s a tangible business plan and it’s a profitable one. We'll continue to innovate and move forward and just keep on coming up with ideas so our customers leave Andy's happy.”
HOW TO SERVE
Old Fashioned
SERVE IN YOUR FAVOURITE TUMBLER WITH PLENTY OF ICE AND GARNISH WITH A LARGE SLICE OF ORANGE PEEL. RUB THE ORANGE SKIN AROUND THE RIM OF THE GLASS FOR AN EXTRA ZESTY BURST. NO TONIC REQUIRED.
Seasonal Rhubarb
Serve over ice with fresh raspberries and mint. Best served with an elderflower tonic.
Sloe Gin
Serve over ice with fresh sliced strawberries. Can be sipped neat or served with a mediterranean tonic.
Popcorn Old Fashioned
A MODERN TAKE ON THE OLD FASHIONED.
SERVE OVER ICE WITH FRESH POPCORN.
"Our plan is to continue to innovate and move forward and just keep on coming up with ideas so our customers leave the Bar happy"
GemmaRing
THE MANAGING DIRECTOR OF O'DONOGHUE RING COLLECTION ON STAYING FRESH AND BRINGING SOMETHING NEW TO KILLARNEY
HOW IS BUSINESS AT ODR COLLECTION?
Business is strong and evolving. We’re always looking ahead, working on new projects with a focus on staying fresh and bringing new concepts to life for our guests.
WHERE DID THE IDEA FOR PIG'S LANE COME FROM?
The vision for Pig’s Lane has been with me for over a decade. I’ve always been fascinated by the history of the location – the tradesmen and women who once lived there and its strong ties to the heart of the town. That sense of place really inspired me. I also love the creative process behind building brands and food and beverage concepts, so bringing something fresh and distinctive to Killarney was a natural next step. I wanted to create a space that not only felt unique but also elevated the drinks culture right in the heart of Killarney. It’s been an incredibly rewarding journey and one we’re all very proud of.
DO CUSTOMERS WANT SOMETHING DIFFERENT FROM THEIR LOCAL PUB?
I think the local pub will always hold an important place within Irish culture. That said, people are more open to new experiences. There’s been a big shift in the level of innovation, creativity and quality across the drinks industry – it’s brilliant to see. While there’s no place quite like the local, it’s great to see such a variety of options out there for people to explore and enjoy.
HOW'S BUSINESS AT PIG'S LANE?
Business has been strong. Naturally, mid-week trade doesn’t match the energy of weekends or bank holidays, but there's a strong appetite across certain markets for mid-week travel and F&B. It’s a positive sign. As we head into peak season here in Kerry, we’re fortunate to welcome a steady mix of domestic and international visitors right throughout the week.
WHAT ARE THE BIGGEST CHALLENGES FACING PUBS TODAY?
The cost of doing business has been increasingly challenging. From rising energy prices to increased supplier and staffing costs, it’s something that’s impacting everyone in the industry. It’s a tough landscape to navigate, but it also pushes us to be more creative and efficient in how we operate. Minimum wage is an added pressure. Like many others, we’ve to absorb rising costs while still delivering value and a great experience to our customers.
ARE YOU WORRIED ABOUT THE FUTURE OF THE IRISH PUB?
I’m not worried, but I think it’s important we stay alert to the challenges facing the industry. Irish pubs are part of the social and cultural fabric of our communities. The sector is evolving and I think that’s a positive thing. Pubs are finding new ways to stay relevant, whether through elevated food and drink, creative spaces or more meaningful guest experiences. If we can hold on to that sense of warmth and welcome that people love, I’m
"Being local is at the heart of who we are – each of our venues has its own unique personality and is deeply rooted in its surroundings"
confident the Irish pub will continue to thrive. That said, it’s essential that the government recognises the cultural and economic value of pubs and plays an active role in supporting them, particularly in rural Ireland.
WHAT DO YOU ATTRIBUTE THE SUCCESS OF THE GROUP TO?
Continuous innovation and the support of a passionate team!
ARE THERE PLANS TO OPEN ANY NEW BARS?
Yes! We are working on an exciting renovation of the Laune Bar on New Street in the heart of the town. Exciting things are coming there – watch this space.
IS THERE AN ETHOS AT ODR GROUP?
We work hard to maintain a strong working culture across the collection. In 2022, we launched our ODR Collection Culture Code. Based on our three key pillars of 'Customer Experience, Employee Experience and Standards of Excellence,’ it has instilled a sense of pride amongst our team, built on the ethos of mutual respect for each other and our valued guests and customers.
"If we can hold on to that sense of warmth and welcome that people love, I’m confident the Irish pub will continue to thrive"
HOW DOES ODR GROUP DIFFERENTIATE ITSELF FROM OTHER PUB GROUPS?
We’re family run and very proud of our Kerry roots. I think that brings a genuine sense of care and connection to everything we do. Being local is at the heart of who we are – each of our venues has its own unique personality and is deeply rooted in its surroundings. Innovation is also really important to us – we’re always evolving, whether it’s through new concepts, design or experiences, while still holding onto the warmth and welcome that defines Irish hospitality.
a STRIKING
FOR BILL CHAWKE AT THE CHAWKE GROUP, LONGEVITY COMES DOWN TO TAKING PRIDE IN WHAT YOU DO
WHAT DO YOU ATTRIBUTE THE LONGEVITY OF THE CHAWKE GROUP TO?
To be honest, it’s always been about people. We are in the business of bringing people together whether that’s for a quiet pint, a family meal or a big match day. If we're doing our job right, the pub feels like a second home for them. We’ve been in business a long time and we’re lucky enough to be able to call a lot of our customers our friends. We’ve been very lucky with the teams we have had and the communities we’ve been part of. There is no secret formula, just a genuine belief in great hospitality, working together with our team members and taking pride in what we’re doing.
HOW DO YOU BALANCE THE HISTORY OF A VENUE WITH THE NEED TO KEEP THINGS FRESH AND RELEVANT?
It’s a balancing act for sure. You want to respect the character of a place, especially with venues like Searsons, The Goat or The Bank, which have such strong identities but at the same time, you can’t stand still. We try to make changes in a way that feels natural, not forced. That could mean refreshing the menu seasonally, updating how we train staff or just tweaking things to keep the experience enjoyable. But we never want to lose that lived-in, local feeling. That’s what makes a pub a pub. Change is good but consistency is key!
LOOKING BACK ON THE PANDEMIC YEARS, WHAT CHANGES HAVE STUCK WITH YOU AND THE BUSINESS?
I think the biggest thing was just how much we all realised the value of connection. Pubs were never just about food or drink, they were about people. When that was taken away, it reminded us why we do this. On a practical level, we’ve kept a lot of what worked such as
outdoor setups, flexible working and just being more open to trying new things. Our Covid babies – Fired up Pizza and BOX’D Coffee – are all still operational and thriving, which is great to see. We have also tried to make the work week more approachable for the teams, with shorter working weeks and flexible weekends.
HOW DO YOU APPROACH CHALLENGES AROUND STAFFING?
We’ve had our fair share of struggles like everyone else. It's hard, but we’re trying to build places where people feel respected and looked after. That means being fair, flexible and listening. A lot of people left the industry during Covid, which was a big blow. We understand why; it’s not an easy job and they were tough times. Thankfully we pulled through that period and we’re hugely grateful to those who stuck with us. At the end of the day, none of this works without the support of a good team. We do our best to support them in return.
HOW DO YOU DEAL WITH RISING COSTS WHILE STAYING FAIR TO CUSTOMERS?
It’s one of the hardest parts of running a pub right now. Energy bills, suppliers, wages, VAT – it all adds up and it’s never been as hard. But we’re very conscious that our customers are feeling it too. We try to be as smart as we can behind the scenes with reducing waste, managing hours carefully and sourcing locally when possible. But we also just try to be honest about it. People understand if you’re transparent and consistent. We're not perfect, but we are doing our best to strike the right balance.
HAVE YOU INITIATIVES IN PLACE AROUND MENTAL HEALTH AND WORK-LIFE BALANCE?
That’s a big one. This is a demanding job and it always has been. We are always striving to do better on that
"We never want to lose that lived-in, local feeling. That’s what makes a pub a pub. Change is good but consistency is key!"
front. We aim to have close relationships with our teams and create environments where they feel happy, safe and can talk to us if they are struggling with anything. Coming out of Covid, we really aimed to improve work life balance for all. Shorter working weeks, rotating shifts and flexible weekend working so that nobody is working a full three day weekend. The weekend is when we’re at our busiest, but it’s nice to ensure people get a weekend day off to spend it with their friends and families. For me personally, it’s about reminding everyone that it's okay to step back when they need to. We want people to feel they can build a life around this industry, not lose themselves to it.
ARE YOU BUILDING SUSTAINABILITY INTO HOW YOU OPERATE?
Absolutely. We're not perfect, but we are moving in the right direction. Even small changes like cutting down on single-use plastics, working with local producers
CHOOSE IRISH , CHOOSE
and improving our recycling can make a difference when you run multiple venues. We are also looking at our energy use and food waste. Some of our chefs have really taken the lead on that, which is brilliant to see. It’s a journey, not a destination but we know we have a responsibility.
HOW HAS TECHNOLOGY CHANGED THE DAY-TODAY EXPERIENCE FOR YOUR CUSTOMERS AND STAFF?
Technology has made a big difference, from bookings and ordering to back-of-house systems. It helps things run more smoothly and gives people options.
That said, we’re very aware that the charm of a pub lies in the human element. A friendly face, a bit of conversation, a good laugh... that can’t be digitised. So we try to keep the tech helpful but in the background. It’s there to support, not replace.
HOW DO YOU MAINTAIN QUALITY ACROSS THE GROUP?
We’ve got great people. That’s the real answer. We trust our managers, our chefs and our front-of-house teams. They know their customers and take pride in their work. We try to stay hands-on but not controlling. Every venue has its own heartbeat and we don’t want to lose that by making everything the same. What we do ask is that every customer leaves feeling looked after. That’s the standard we aim for, across the board. My dad was always big on service and hospitality. People being welcomed in the door, well looked after and thanked graciously when leaving. That’s our aim.
WHAT ROLE DO YOU THINK THE PUB PLAYS IN IRELAND TODAY?
Pubs will always play a huge part in Irish culture and society. Of course, people’s behaviours and habits are changing but I strongly believe pubs have evolved for the better. Younger generations might drink less but they care more about atmosphere, music, food and inclusivity. Pubs are more inviting spaces now for
people looking to meet with friends, watch a game, have a meeting, grab a coffee or dine without alcohol. In contrast, some of the best pubs in the country are those that haven’t changed much at all over the past 20 years. It’s great to offer that variety. The spirit of the Irish pub is still there; it’s just evolving somewhat.
WHAT GIVES YOU HOPE FOR THE FUTURE OF IRISH HOSPITALITY?
The people, really. We meet so many passionate young chefs, managers, bar staff – people who genuinely love this work and want to do it well. It’s great to meet and talk to tourists that call into the pubs, give them a few recommendations of where to go, what to see and nice places around the country for a pint and some food. It’s always nice when they call back in after a week of travelling around the country to tell you where they went and how great their experience was. We are all aware of the challenges we are facing in hospitality at the moment, but hopefully it gets a bit easier. We have a lot to be thankful for and a lot to look forward to. We’ll keep going, keep learning and hopefully keep the lights on for another few decades.
"A friendly face, a bit of conversation, a good laugh... that can’t be digitised"
Here to backYou
"Pubs, cafés, restaurants and hotels are the heartbeat of this country. They've been through a lot and still show up every day with a smile"
A SPONSOR OF THE 2025 BAR OF THE YEAR AWARDS, CASH FLOW HERO SIMPLÍ FINANCE IS ON HAND TO HELP HOSPITALITY BUSINESSES
ACCESS FINANCE, QUICKLY
AND SIMPLY
HOW IS BUSINESS AT SIMPLÍ FINANCE?
Things are going well. We're busier than ever helping Irish businesses get the funding they need, especially in hospitality, where so many pubs, cafés and restaurants are feeling the pinch. The significant shift we're seeing is speed. Business owners don't have time to wait weeks for bank decisions. They need quick answers and fast access to cash and that's where we come in. Over the past year, we've helped more businesses than ever before, adding new lenders to our network and growing our team to keep up with demand. Businesses want a straight answer and real support and that's what we offer.
WHAT SERVICES DO YOU PROVIDE?
We help hospitality businesses quickly access funding without the delays and red tape they'd usually encounter from banks. Most of our work involves working capital. That's money to cover wages, stock up before busy weekends, pay VAT bills or smooth out the ups and downs of running a pub, café or restaurant. We also run Simplí Pay, which helps hospitality businesses save money on their card machine fees. Too many companies in Ireland pay more than they should per tap or swipe and we help fix that fast.
WHAT DIFFERENTIATES SIMPLÍ FINANCE
FROM OTHER LOAN AND FINANCE FIRMS?
We're good at what we do and it's as simple as that. We're the best in Ireland at helping small businesses, especially in hospitality, get fast, flexible funding when needed. We don't play around with jargon or slow responses. We move fast, give straight answers and have the results to prove it. If you run a business and need funding, you want someone who gets it. That's Simplí.
WHY SHOULD HOSPITALITY BUSINESSES ENGAGE WITH SIMPLÍ FINANCE?
Because we love hospitality businesses, plain and simple. Ireland was built on the back of pubs, cafés, restaurants and hotels. They're at the heart of every town and every community. We get how hard they work and we're here to support that. We also understand the pressure; you may be busy one week, quiet the next and bills are due while you wait for payments. If
you need €20,000 to stock up before a bank holiday rush or €100,000 for a refurb, we can make that happen. We like to think of ourselves as cash flow heroes – stepping in when the pressure’s on, helping great businesses stay open, stay stocked and stay focused on what they do best. We're not here to waste your time. We're here to back you.
FROM YOUR DEALINGS WITH CLIENTS, WHAT ARE THE BIGGEST CHALLENGES THEY'RE CURRENTLY FACING?
Cash flow, plain and simple. Most of the hospitality businesses we speak to are doing everything right. They've got customers coming through the door and they're working all hours, but the money doesn't always land when it's needed. Wages, stock, suppliers, VAT – it all adds up fast. And with costs rising across the board, it's harder than ever to keep on top of things. The frustrating part is that these are great businesses. They just need a bit of breathing room. That's why we do what we do – to relieve the pressure and give owners a fair shot at growing something.
WHAT ADVICE WOULD YOU GIVE TO A SMALL HOSPITALITY BUSINESS LOOKING TO GROW?
Don't fear funding – it's just a tool. In the same way that you'd invest in a new coffee machine or upgrade your till system to improve service, loans and finance are there to help your business run better and grow faster. When used correctly, the right funding solution pays for itself.
ANYTHING ELSE YOU WOULD LIKE TO ADD?
"When you think business loans and finance... think Simplí Finance" (forgive the shameless plug, but I had to!) Also, I love Irish hospitality businesses, it's that simple. I'm writing this from the Four Provinces, in the Friday sunshine, with a pint of Dublin Dubh, their new stout. It’s one of my favourite spots and it also happens to be at the end of my road! Pubs, cafés, restaurants and hotels are the heartbeat of this country. They've been through a lot and still show up every day with a smile. We're proud to be part of the Bar of the Year Awards. It's about celebrating the people who keep this industry going.
Tom Cleary
heads up LVA
The Temple Bar’s TOM CLEARY has been elected the new Chair of the LVA
Tom Cleary of The Temple Bar has been elected the new Chair of the Licensed Vintners Association (LVA), succeeding outgoing Chair Willie Aherne of The Palace. John Byrne of The Burnaby Pub and Restaurant in Greystones has also been elected LVA Vice Chair.
A career publican, Tom originally worked with his parents in The Dropping Well, Milltown
before acquiring The Temple Bar in 1992. Over the years he has expanded into hotels, tourist merchandise, cafes and Irish whiskey. “It is a great honour to have been elected to this role by my peers, the publicans of Dublin. Over the year ahead, I look forward to working with the LVA team and our members to continue to press forward the issues of concern to publicans and to help ensure there is a better business environment for pubs all across Dublin,” he says.
“It is a great honour to have been elected to this role by my peers, the publicans of Dublin"
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
The original, served the original way
