Licensing World - Winter 2014

Licensing

WORLD Winter 2014

Cover: Tara and Michael Gavigan of The Central Celebrates Bar of the Year Award 20: Sales Director Ross Bissett on the Newly-Enlarged C&C Gleeson 23: Francisan Well and Jameson Irish Whiskey Unveil Fruits of Second Collaboration 28: CBRE Predicts 40 Pub Sales This Year 34: Bar of the Year Awards 2014 46: Jean Smullen on the Market for Spanish Wines in Ireland

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Contents

Contents

4 News

24 Cover Story

A round-up of all the latest news from the on and off trade.

18 Awards The diversity and quality of Irish whiskey was celebrated at the second annual Irish Whiskey Awards, which took place at Kilbeggan Distillery in Co Westmeath on October 23rd. The event showcased this rapidly growing indigenous Irish industry over 17 categories.

20 Interview

he integration of Bulmers with T Gleeson's under the newly-established brand name, C&C Gleeson has created a new force in the Irish drinks industry.

Maev Martin talks to Ross Bissett, Sales Director with C&C Gleeson, about the newly-enlarged entity.

he Central opened at the end of May T 2012, providing Meath with a new concept in entertainment in the heart of Navan town centre. Licensing World talks to owners Michael and Tara Gavigan about the progressive business appoach that has made the operation such a success.

31 Innovation Multi-award winning Cork brewery Franciscan Well announced the launch of Jameson-Aged Pale Ale on September 8th as part of its second collaboration with Jameson Irish Whiskey.

33 Bar of the Year Awards 2014 Read about all the nominees, award winners and guests at the Licensing World Bar of the Year Awards 2014. .

28 Property

46 Wine

28 pubs have changed hands since January and, by year end, CBRE is predicting that 40 pubs, with a capital value of â‚Ź42m, will have been sold. Maev Martin reports on the steady increase in transactions and its impact on the trade.

As Spanish wine enjoys something of a renaissance, Licensing World talks to Jean Smullen, wine expert and Spanish wine enthusiast, about the market for Spanish wines in Ireland.

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Editor's Letter

One of the few encouraging trends in what has been a tough market for publicans in recent years is the continuing popularity of craft beer. Until recently, statistics about the scale of the market, the level of growth that has occurred, and the likely impact of this sector on the drinks industry and the wider economy have been largely anecdotal.

However, on November 19th the Independent Craft Brewers of Ireland launched the first report into craft brewing in Ireland and its findings should give the industry a further boost as it faces into 2015.

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Design & Layout: Alan McArthur

The report estimates that there are 33 microbreweries operating in the country, the majority of which are microbreweries engaged in own production. At least 17 other microbreweries are at development stage, with the majority expected to be in operation by the end of this year, when the total number could rise to 50 microbreweries.

Advertising Design: Colm McDermott Production: Nicole Ennis Cover Image: Robbie Reynolds Photography Stock Photography: Thinkstock.com Sales Director: Paul Clemenson

The output of craft beer by microbreweries amounted to 49,000 hl in 2013. Based on trends to date, the report says this will rise to 71,000 hl in 2014. This contrasts with an equivalent figure of 26,000 in 2011 and 37,000 in 2012. These figures indicate that the production of beer by microbreweries grew by 32% by volume in 2013 and is set to grow by at least 45% in 2014. The value of craft beer production in 2013 is estimated at €10.5m and a projected €15.1m for 2014. The 2014 figure represents an increase of 180% on 2011. In 2013, craft brewers reached 7.8% per cent volume of the total US beer market, while the craft dollar share of the total US beer market reached 14.3 per cent in 2013. This points to the potential for Irish microbreweries to achieve a five-fold increase in market share in the longer term. Employment in craft brewing has almost doubled since 2011 and the report concludes that the total direct workforce in micro-brewing could reach 500 within that time frame. The micro brewing industry is expected to generate over €1m in income tax and PRSI receipts for the Exchequer in 2014. This rises to €2.8m when indirect and induced tax revenues are taken into account.

The output of the micro brewing industry is currently doubling every two years so it has the potential to become a major element in the Irish drinks industry, with huge benefits to the economy. However, the report also identifies changes in the market that it believes would accelerate the growth of this dynamic sector. For example, changes in the regulatory environment to permit sales from brewery premises and at festivals would not only help breweries but are also a requirement if craft beers are to help the development of a specific food and drink culture in Ireland that is attractive to tourists.

The report also stresses that it is important that microbreweries are encouraged to grow to a scale that permits them to compete more easily in export markets and calls for the current tax rebate withdrawal once a brewery reaches 20,000 hl in annual production to be withdrawn gradually to give firms the opportunity to grow to an economically effective size.

One of the interesting findings of the report is the potential to develop 'craft beer tourism', which would revolve around a micro brewery 'cluster'. It concludes that, with the current rate of expansion of microbreweries, brewery numbers will soon become sufficient for such clusters to emerge in Dublin, Cork and Galway.

Managing Director: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

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 2014. 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

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarAwards2013 FIND US ON FACEBOOK For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages www.facebook.com /BarOfTheYearAwards www.facebook.com /TheHotelCateringReview

Maev Martin Editor email: maeve.martin@ashvillemediagroup.com tel: 01 432 2271 2

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*Visit www.designateddriver.ie for terms and conditions Š 2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Fanta, Sprite, the Contour Bottle, the Coca-Cola Red Disc and the Sprite Dimpled Bottle are registered trademarks of The Coca-Cola Company. The Coca-Cola Santa is a trademark of The Coca-Cola Company. Deep RiverRock and Fruice are registered trademarks of Coca-Cola HBCI.

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News

News round-up

CRAFT BREWS AND FOOD FAIR RETURNS TO DUBLIN The Alltech Craft Brews and Food Fair, Ireland’s largest international craft beer festival, will return to Dublin’s Convention Centre for three days from February 27th through to March 1st, 2015.

This will be the third time that Alltech has hosted the event, which this year welcomed more than 6,000 visitors who tasted a range of craft beers from more than 45 brewers from 18 countries around the world.

“Budget 2015 has seen an

panel of independent industry veterans, top brewers will receive gold, silver and bronze medals in eight different categories of beer, establishing the best examples of each style. The Dublin Craft Beer Cup boasted more than 300 entries last year and it is expected that 1,000 beers from around the world will be entered into the competition this year.

increase in the annual excise relief production ceiling for Irish microbreweries, from 20,000 to 30,000 hectolitres," says Dr. Pearse Lyons, Founder and President of Alltech. "Craft beer in Ireland is paving the way by providing local employment and it continues to make inroads into foreign markets.”

The event also includes the prestigious Dublin Craft Beer Cup competition, which allows craft brewers to showcase their beers. After two days of blind tasting by a

Craft brewing and distilling is a rising trend, not only in Ireland but the world over.

According to Aidan Sweeney,

(l-r): Dave Cummins, Manager of the Bull & Castle pub in Dublin, Aisling Worth, Alltech Ireland beverage division and Andy Byrne, Galway Bay Brewery, officially launching the Fair.

Ireland’s only independent beer sommelier, “we are in the midst of a craft beer revolution here in Ireland. I’m excited to see Alltech Craft Brews return in 2015, and by the time the third incarnation of this event arrives in February 2016, I predict the craft brewing landscape will be flourishing.”

Craft beer and food producers wishing to exhibit at the Alltech Craft Brews and Food Fair are invited to register for early bird rates on eu.alltechbrewsandfood.com

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News

PUBLICANS CONSIDER ESTABLISHING NEW REPRESENTATIVE BODY

VFI WELCOMES BORD BIA RECOGNITION OF PUB FOOD The VFI has welcomed a new study by Bord Bia which recognises the contribution of the Irish pub to the country’s food offering. Statistics from the study show that 25.3% of food consumed outside the home is consumed in Irish pubs.

The Licensed Vintners Association (LVA) and the Vintners’ Federation of Ireland (VFI) agreed on November 6th to engage in discussions that may lead to the creation of a new representative body.

concept has merit, then it will be put to separate votes of the membership of the two organisations. It is expected that these votes would not take place before this time next year.

The Councils of the two bodies have separately mandated these discussions following independent strategic reviews of both organisations, which took place over recent months. Both reviews have separately concluded that, while the respective organisations were in good health financially and enjoyed robust support among their members, there were strong arguments in favour of creating a unified, national representative organisation for the licensed trade in Ireland. The Councils of the two bodies have directed that representatives from both organisations should now meet to explore this possibility in greater detail and to assess its feasibility. If, in due course, the two Councils each believe the

In a joint statement on the process, Donall O’Keeffe and Padraig Cribben, Chief Executives of the LVA and the VFI respectively, said the two organisations would consider this matter in detail over the coming months: “We have decided that the creation of a new single organisation deserves careful and detailed examination but nothing more at this juncture. The LVA and VFI have a great deal in common and have worked closely on various issues over recent years. We must now decide whether or not a new organisation would assist us to better represent the interests of our members across the country and enhance the position of the licensed trade which plays such an important role in our local and national economies.”

GOLD STAR WINE AWARDS 2014

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aserra Wine Merchants, Liberty Wines, Findlater Wine & Spirit Group, Mackenway Distributors Ltd, Cassidy Wines Distribution Ltd and Irish Distillers Pernod Ricard were among the winners at the National Off-Licence Association (NOffLA) Gold Star Wine Awards. The 15 winners of the annual awards, who were announced at an event in Ely Dublin on October 8th, were selected by a panel of NOffLA judges and independent wine writers. Each of the winning wines will be sold in NOffLA member outlets, of which there are more than 315 nationwide. The chosen wines will be recognisable by distinctive Award symbols on each bottle. NOffLA members will promote the Gold Star Awards 2014-2015 Collection as ideal Christmas gifts in a variety of special gift packs.

The study outlines not only the volume of food on offer at Irish pubs but also, critically, the quality on offer. This copperfastens the latest Michelin awards guide where 34 Irish pubs received accolades. Meanwhile, the report also points to the importance of the Irish pub to Irish tourism. In a recent survey of over 1,500 visitors to Ireland, 21% cited the quality and variety of food available as one of the reasons their holiday exceeded their expectations. Studies also reveal that a significant proportion of overseas visitors use Irish pubs for meals. For example, figures show that 36% of people when visiting Dingle, Co Kerry, used pubs for sustenance. “This study serves to highlight the exceptional standard of food on offer in the pub,” says VFI President Noreen O'Sullivan. “More and more publicans are focusing on changed offerings with a real emphasis being put on quality food. Furthermore, the Government's decision to implement and maintain the 9% hospitality VAT rate is bearing fruit for both business owners and consumers.”

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RESPONSIBLE SERVING TRAINING GOES ONLINE

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he Responsible Serving of Alcohol (RSA) launched a new initiative on October 20th to train bar owners and staff in Ireland.

In addition to current face to face RSA training which began in 1999, the RSA Online course responds to the demand for a server training option which is more accessible and cost effective. The Vintners’ Federation of Ireland (VFI), Licenced Vintners Association (LVA) and the Irish Hotels Federation (IHF) who represent well over 100,000 people employed in the service and hospitality sector came together to support the initiative.

Following extensive global research and in consultation with key industry personnel, RSA Online is approved by medical and legal experts. The new initiative is a 90 minute online (e-learning) course consisting of an interactive

Padraig Cribben, Donal O’Keeffe and Tim Fenn, CEOs of the Vintners’ Federation of Ireland, The Licensed Vintners’ Association and The Irish Hotels Federation, welcomed the new online programme. The three men stated that it would be of great benefit to the entire service industry and would equip all staff in pubs, clubs, hotels and restaurants with the skillset needed to best serve the consumer. They also stressed the importance of alcohol being sold in a controlled and regulated environment and warned of the scant consideration being given to the manner in which alcohol is being sold in supermarkets.

learning component, examination and certification.

“Bartenders and servers have a tough job pleasing the customer and obeying the law can be challenging," said Mary Kennedy, owner of Alcohol. ie and developer of the RSA programme, at the launch of the initiative in Dublin pub The Bridge 1859. "Responsible Serving of Alcohol (RSA) training is designed to support the real needs of the industry, instilling confidence to make decisions and act decisively when the need arises.

Customer safety, protection of minors and moderate consumption of alcohol are key elements of responsible serving and its importance to our country’s health welfare is crucial. RSA Online is user friendly, quick and comprehensive. It contains real life scenarios, interactive quizzes and multimedia animation, providing a good knowledge base for all those employed in the service industry.”

RSA Online is the subject matter for an extensive research campaign being undertaken by the Waterford Institute of Technology (WIT) and coordinated by Dr. Joanne Malone of the department of languages, tourism and hospitality.

(l-r): Donall O’Keeffe, CEO of the Licensed Vintners Association, Mary Kennedy, Alcohol.ie, Tim Fenn, CEO of the Irish Hotels Federation, and Padraig Cribben, CEO of the Vintners’ Federation of Ireland.

The research will assess the impact of online server training on the hospitality industry in Ireland. It will be carried out across industry sectors (hotels, bars, clubs, restaurants) and across various levels of staff (junior bartenders, managers/owners of licensed premises).

"Fáilte Ireland is one of the original supporters of the RSA programme since its inception 15 years ago and remains committed to supporting its development and promotion, particularly where tourists are likely to experience the benefits," said Fáilte Ireland's Head of Tourism John Mulcahy. "Today's launch of the Responsible Serving of Alcohol Online Programme is a natural progression in bringing this important message to as wide an audience as possible within the Irish tourism industry. In doing so, the RSA programme helps to positively contribute to the tourist experience in Ireland."

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Peter O'Connor, Diageo, Kevin Hurley, The Liquor Rooms, and Darren Geraghty, Candlelight Bar.

Peter O'Connor, Diageo and Andrew Dickey, Apartment.

MIXOLOGY COMPETITION IS WORLD CLASS

Alan Moore, Upstairs at Kinara Kitchen, and Lukasz Dojlidko of the Dylan Hotel.

Karim Mehdi, Saba, and Anna Walsh, MVP.

Kevin Hurley, The Liquor Rooms and George Roberts, Diageo.

World Class, the industry’s most prestigious and respected mixology competition, returned to Ireland for 2014 to 2015. The year-long journey of qualifiers and heats saw Ireland’s best and most talented bartenders compete to represent Ireland at the World Class Global Final in South Africa in July 2015.

This elite competition is a celebration of contemporary cocktail culture, bringing together the best bars, the most iconic bartenders, and the most exquisite spirits from around the globe. The competition showcases the Diageo luxury spirits portfolio, which includes Ketel One, Cîroc, Zacapa, Tanqueray, Bulleit and Johnnie Walker. Representatives of Diageo, along with well-known names from some of Dublin's high profile bars, attended the recent World Class 'Fundamentals of Flavours' event in The Liquor Rooms, Dublin.

Lukasz Dojlidko, Dylan Hotel, Anna Walsh, MVP, and Alan Moore, Upstairs at Kinara Kitchen.

George Roberts and Conor Chase of Diageo.

Kyle Sheridan, Drury Buildings, and Wayne Hegarty, No Name Bar.

Micheal O'Shea, The Marker, and Eva Barnova, Dawson Brasserie.

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COCA COLA LAUNCHES 10TH ANNUAL DESIGNATED DRIVER CAMPAIGN

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oca-Cola Hellenic Ireland will run the 10th annual Designated Driver campaign in more than 1,200 licensed trade premises across Ireland from November 28th 2014.

The company has invested €6m in the award-winning campaign over the past decade to help promote road safety during the Christmas period. By working closely with the licensed trade, Coca-Cola offers the designated driver in a group the opportunity to avail of free bottled water, juice and soft drinks during the festive season. Over the last decade, the campaign has been fully supported by the Vintners Federation of Ireland, the Licensed Vintners Association and the Irish Hotels Federation, as well as An Garda Siochana and the Road Safety Authority.

The Coca-Cola Designated Driver campaign, a concept created by Irish employees of the global drinks company, was launched in Ireland against a backdrop of rising concern about the number of alcohol-related fatalities on

Irish roads. The initiative, which originally started as a pilot, has grown to become a high profile annual campaign and has been availed of by thousands of designated drivers who transport their friends to and from the pub during the festive season.

“As a leading soft drinks supplier in Ireland, we are proud to have worked with our customers in the licensed trade over the last ten years on the Designated Driver campaign," says Coca-Cola Hellenic Ireland CEO Frank O'Donnell. "We are grateful to the LVA, VFI, IHF and RAI and all the publicans across Ireland who support the initiative - without them this programme would not be possible. We wish to recognise the continued work and commitment of the Gardai and of the Road Safety Authority to help address the ongoing challenge of accidents on our roads and we hope that our annual campaign helps to both raise awareness of road safety while also giving people a real and free alternative when sitting in the pub with friends.”

A full list of participating outlets across the Republic of Ireland that have signed up to offer the free beverages to their customers this Christmas is available at www.designateddriver.ie. Designated drivers will be able to download their free soft drink vouchers before they visit venues as well as locate the outlets offering the service on the handy pub finder map. The offer will be available to designated drivers in participating premises until December 31st 2014.

Safety-conscious consumers who assume the role of designated driver on a night out will be rewarded with up to three non alcoholic drinks courtesy of Coca-Cola, including Coca-Cola, Diet Coke, Sprite, Sprite Zero, Fanta Orange, Fanta Lemon, Fruice, and Deep RiverRock, still and sparkling.

A Designated Driver is defined as someone who is driving friends and family home from a night out socialising, while abstaining from alcohol for the evening. The Designated Driver may avail of free non-alcoholic beverages from the Coca-Cola range over the course of the evening in participating licensed premises.

Pictured at the launch of the 2014 Designated Driver campaign are (l-r): Frank O'Donnell, CEO of Coca-Cola Hellenic Ireland, Minister for Transport, Tourism and Sport, Paschal Donohoe, Tim Fenn, CEO of the Irish Hotels Federation, and LVA Chairman John Nealon.

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rish Distillers is celebrating after winning the ‘European Spirits Producer of the Year’ title at the 2014 IWSC, the world’s leading and most influential spirits competition.

The IWSC judging panel, consisting of leading spirits commentators, distillers and buyers, awarded Irish Distillers the title, which is the highest accolade for spirits producers in Europe, after its family of Irish whiskeys achieved the highest scores among European spirits producers.

The recognition highlights the consistent high quality of the blended and Single Pot Still Irish whiskeys made at Midleton.

IRISH DISTILLERS IS EUROPEAN SPIRITS PRODUCER OF THE YEAR CASA SILVA MOVES TO BARRY & FITZWILLIAM Drinks distributor Barry & Fitzwilliam has secured the Irish distribution rights to the premium Chilean wine brand Casa Silva. Viña Casa Silva was born in 1997 with the aim of projecting onto a bottle of wine the love and affection of a family for their land, the Colchagua Valley. With Don Emilio Bouchon, the first generation of the family came to Chile from Bordeaux, St. Emilion, in France in 1892. Since that time they have been devoted to the production of wines from the Colchagua Valley. Mario Pablo Silva is the eldest son of the fifth generation and he shares with his father, Mario Silva, the dream of producing wine under their own brand. The latter had devoted much of his life to the recovery of ancient vineyards and winery, gaining a unique understanding of the terroir of the Colchagua Valley. “Casa Silva is among the finest producers of top class premium Chilean wines,” says Michael Barry, Managing Director of Barry & Fitzwilliam.“The addition of Casa Silva to our current portfolio will give our customers an unrivalled choice of premium wines from Chile.”

Earlier this year, the IWSC awarded Gold Outstanding medals to both Jameson Rarest Vintage Reserve and Redbreast 21 Year Old, while the rest of the portfolio picked up an additional five gold medals.

“Winning such a highly-esteemed award further demonstrates the growing recognition among consumers and the trade for hand crafted Irish produce in Ireland and around the world,” said Anna Malmhake, Irish Distillers Chairman and CEO. “With exports of Irish food and drink reaching almost €10bn last year and the welldocumented Irish whiskey renaissance showing no signs of slowing, we’re extremely proud to be at the forefront of this trend with Jameson and our comprehensive Irish whiskey portfolio.”

Established in 1969, the International Wine & Spirit Competition (IWSC) was the first competition set up to seek out, reward and promote the world’s best wines, spirits and liqueurs. Now in its 45th year, the competition receives entries from around 90 countries.

SMITHWICK’S WINTER SPIRIT RETURNS Smithwick’s Winter Spirit, the limited edition seasonal brew from Smithwick’s master brewers, is available again this winter in 500ml bottles. Part of Smithwick’s seasonal ales range, the beer has an ABV of 4.5%. “We’re thrilled to see the return of Winter Spirit this autumn,” says Smithwick’s brewer Luis Ortega. “This premium, dark ale was a hit with craft beer drinkers last year and we’re hoping to see a repeat of that this season. Winter Spirit is a deep, dark ale that is enriched with roasted barley and our Smithwick’s yeast and it is great to have it back as part of our product range.”

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NEW MD FOR MOLSON COORS UK & IRELAND Molson Coors Brewing Company announced on October 10th last that Frederic Landtmeters, Chief Commercial Officer, Molson Coors Europe, will take over as Managing Director, Molson Coors UK and Ireland. He will succeed Simon Cox who will take on the role of CEO Molson Coors Europe from January 1st 2015. Simon Cox succeeds Mark Hunter who will take over the global reins of Molson Coors Brewing Company (MCBC) when current President and CEO Peter Swinburn retires at the end of the year. The UK and Ireland position reports directly to the CEO of the European business and serves on the company’s business unit leadership team.

SILVER MEDAL FOR IRELAND AT WORLD COCKTAIL CHAMPIONSHIPS Eddie Rudzinskas, a bartender from the Four Seasons Hotel & Leisure Centre in Monaghan, won a silver medal for Ireland at the 41st World Cocktail Championships in Cape Town, South Africa on October 3rd.

His winning cocktail was called ‘Molly Mia’ and consisted of 50ml Grey Goose Le Citron vodka, 20ml Grand Marnier liqueur, 20ml Finest Call passion fruit puree, 20ml Routin 1883 Blood Orange, 80ml fresh grapefruit juice, and 20ml fresh lemon juice. All ingredients are shaken with ice in a cocktail shaker and served in a long glass. The long drink cocktail was decorated with cuts of lemon, lime, orange, beetroot and rhubarb.

Eddie, who is originally from Lithuania, finished first at the National Cocktail Competition which was held at the Food & Bev Live 2014 exhibition at Citywest

earlier this year. The competition was sponsored by Edward Dillon & Co Ltd, distributor of brands such as Bacardi, Jack Daniels and Hennessy.

BAI members Andrew O'Gorman and Darren Geraghty also travelled to the competitions in South Africa.

This is the second medal in two years for the BAI. Last year they won a Gold Medal with their competitor, Deirdre Byrne, the first female bartender ever to represent Ireland at the World Cocktail Competition.

Frederic Landtmeters has held a number of senior leadership positions with Cadbury-Schweppes and ABInBev since joining the drinks industry in 1998 and before his 2010 appointment to the role of Chief Marketing Officer, StarBev, with responsibility for Central Europe and the expansion of Staropramen as an international brand. Molson Coors acquisition of StarBev in June 2012 and the formation of Molson Coors Europe saw Landtmeters appointed to his current role as Chief Commercial Officer, Molson Coors Europe, in January 2013. “Our UK and Ireland business accounts for a substantial portion of the revenue of Molson Coors Europe," says Simon Cox, Managing Director, Molson Coors UK and Ireland.

"Frederic’s extensive international experience, commercial capability and leadership breadth makes him well-suited for such an important role and we are confident he can build on our consistent strong performance improvement of the past two years."

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Bernard Walsh at Royal Oak with a bottle of their Irishman Founder’s Reserve whiskey.

BARRY & FITZWILLIAM SECURES IRISH DISTRIBUTION RIGHTS TO PREMIUM ARGENTINIAN BRANDS Drinks distributor Barry & Fitzwilliam announced on November 1st that it had secured the Irish distribution rights to the premium Argentinean brands Luigi Bosca and Finca La Linda.

BUILDING BEGINS ON IRELAND’S LARGEST INDEPENDENT WHISKEY DISTILLERY. The founders of the independent Walsh Whiskey Distillery, Bernard and Rosemary Walsh, turned the sod at Royal Oak, Co Carlow on September 11th as construction commenced on their €25m craft Irish whiskey distillery by the banks of the River Barrow. Located on an 18th century estate comprising 40 acres of pastoral land, the distillery will be the largest independent whiskey distillery in Ireland. Its two production lines, using both pot stills and column stills, will give Walsh Whiskey the capacity to produce 500,000 cases (two million litres of pure alcohol (LPA’s) or six million bottles) of whiskey annually.

The ceremony was also attended by 12 of Walsh Whiskey’s international distribution partners from Britain, Canada, Denmark, Finland, France, Germany, Italy, Norway, Russia, Sweden, Switzerland and the US.

Once commissioned, in early 2016, the distillery will produce Walsh Whiskey’s ultra-premium Irish whiskey brands - The Irishman and Writers’ Tears. The distillery will be unique as the only distillery in Ireland to produce all three types of Irish whiskey in one still house, namely - pot, malt, grain. The development will also include two maturation houses with capacity for 60,000 barrels and a visitor experience, incorporating the 18th century Holloden House, which will cater for 75,000 ‘whiskey tourists’by 2021. The operations at Royal Oak will create a total of 55 permanent and part-time jobs in the Carlow area, over five years, where the whiskies will be distilled, crafted and aged. The Department of Jobs, Enterprise and Innovation, through Enterprise Ireland, is supporting the project.

Familia Arizu has been working in the national wine-producing industry for over 100 years.

Currently led by its third and fourth generation, Bodega Luigi Bosca is one of the few wine producing places that has remained in the hands of the founding family throughout the decades, and has become the paradigm of the national wine industry. "Their international expansion, their prestige based on their know-how passed on over the years, and the constant and homogeneous quality of the wines, and a permanent search for excellence through innovation, dynamism, and stateof-the-art technology, are the pillars on which they have managed to consolidate their experience," says Michael Barry, Managing Director, Barry & Fitzwilliam.

Included in the Luigi Bosca family of wines is the Finca La Linda brand. “Luigi Bosca and Finca La Linda brands are among the finest producers of top class Argentinean wines,” says Michael. “The addition of these two premium brands to our current wine portfolio will give our customers an unrivaled choice from Argentina.”

Barry & Fitzwilliam carries over 100 international premium brands of wines, spirits and beer. The portfolio includes products from the multinational drinks groups Beam Suntory, Accolade Wines, McGuigan Wines, Rémy Cointreau, ILLVA Saronno, Edrington, Villa Maria, Corona Extra and now, Luigi Bosca & Finca La Linda.

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ELM TREE’S GREAT CARVERY MAKES IT FOUR IN A ROW

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he Elm Tree in Cork was recently crowned Great Carvery Public House of the Year for the fourth year in a row at the Unilever Great Carvery of the Year Grand Final 2014.

The winners were unveiled by rugby ace Tommy Bowe in front of a packed house at the Great Carvery of the Year Grand Final at the Herbert Park Hotel in Dublin.

This year saw the addition of the One-Day-Only category - a venue that serves their

carvery offering only one day a week. Open to pubs and hotels in the Republic of Ireland and Northern Ireland, all venues had to get through what was a difficult public vote, followed by a mystery shopping stage in order to make it to the final shortlist. The winner of the best One-Day-Only carvery was Harvey's Point Hotel in Donegal.

In the Public House of the Year category, Dinn Rí Carlow (Leinster); The Elm Tree, Cork (Munster); Henry’s Bar and Restaurant, Sligo (Connacht) and The Fiddlers in Carrickmacross (Ulster) claimed the provincial titles. Each of the winning venues receives PR to the value of €2,500 and marketing support valued at €2,000. The winners’ prize

Pictured at the ceremony are (l-r): Jim Reeves, Customer Director, Unilever Food Solutions, Lorraine Walshe, The Elm Tree, Glounthaune, Cork, Tommy Bowe, Derek Walshe, The Elm Tree, and Mark McCarthy, Business Development Chef, Unilever Food Solutions.

also includes a speciallycommissioned wall plaque to remind customers that they are about to sit down and enjoy the best carvery in Ireland.

TEELING RELEASES UNIQUE BOTTLING OF SINGLE MALT IRISH The Teeling Whiskey Company has released a new bottling of Single Malt Irish whiskey, one of only a handful of such expressions in the world.

Teeling Single Malt is the third release in the premium range of Teeling expressions and completes its full range of non-aged statement Irish whiskeys.

Teeling Single Malt consists of aged malt whiskey up to 23 years old that has been matured in five different wine casks, including Sherry, Port, Madeira, White Burgundy and Cabernet Sauvignon.

This combination of cask maturation techniques has never been done before in Irish whiskey.

“This special combination of casks creates a very distinctive, rich colour while imparting a vibrant and balanced

flavour of dry fruits, citrus, vanilla, spice and cloves,” says Jack Teeling, Founder of the Teeling Whiskey Company. “The proprietary maturation and vatting technique produces a very special Irish whiskey of distinctive character which is still remarkably easy to drink. Like all the Teeling whiskeys, it is bottled at 46% with no chill filtration which means that all the natural flavours of the whiskey are retained. Our new Teeling Single Malt proves Irish whiskey can have big bold flavours that appeal to Single Malt drinkers without losing its distinctive Irish identity.”

The Teeling Whiskey Company recently broke ground on its new Dublin distillery in Newmarket, Dublin 8, which is scheduled to come on stream in early 2015.

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NEW GUINNESS BREWS INSPIRED BY HISTORIC DIARIES On September 4th Guinness announced the release of two new beers – Guinness Dublin Porter and Guinness West Indies Porter. Inspired by authentic recipes whose origins lie in the historic Guinness brewers’ diaries from the late 1700s and early 1800s, the new beers have been available in selected pubs and retailers around Ireland since October 1st.

Guinness Dublin Porter and Guinness West Indies Porter are the first releases from 'The Brewers Project', a new brewing project at the St. James’s Gate brewery in Dublin which gives Guinness’ enterprising brewers licence to explore new recipes, reinterpret old ones and collaborate freely to bring beers to life.

Guinness Dublin Porter is “sweet and smooth with malt and dark caramel notes” and has an ABV of 3.8%. West Indies Porter is "complex yet mellow, hoppy with notes of toffee and chocolate." It has an ABV of 6.0%.

With its origins in a 1796 entry in Guinness’ brewers’ diaries, Guinness Dublin Porter was inspired by the golden age of porter in the 1800s - a time when porter was the working man’s beer. After a long day’s work in Dublin or London, Guinness was the beer of choice. Guinness West Indies Porter is based on an 1801 diary entry for the first Guinness purposely brewed to maintain its freshness from one end of the world to another. To guarantee the best quality upon arrival, Guinness brewers made a porter with more hops and a higher gravity.

Both beers are available on draught and in 500ml bottles.

METALMAN BREWING CAN! Metalman Brewing Company in Waterford is set to become the first Irish microbrewery to package its beer in cans instead of bottles.

Co-owner Gráinne Walsh announced recently that the brewery has invested in a canning line from Cask Brewing Systems in Canada which was due to arrive at the Metalman Brewing site at the end of October. “We added additional capacity to the brewery earlier in the year and right now we're in the middle of upgrading our brewhouse to make sure we can meet demand for our draught beer," says Gráinne. "It's still not enough though, people want to be able to buy our beer to take home, and cans will finally allow us to do that.”

Canned craft beer has been a growing trend among microbreweries in the US for almost a decade, with breweries like Oskar Blues, Sierra Nevada and Brooklyn Brewery all electing to use cans for their beer. More recently, in the UK, Brew Dog, Camden Town Brewery and Beavertown Brewery have followed suit. Paul Maher of craft beer specialist distributor Fourcorners says that the popularity of canned craft beer is massive and is continuing to grow at a rapid pace. “Many craft beer consumers favour it because they know they're getting a fresh, superb tasting beer every time they crack open that can,” he says.

“We are looking forward to getting these canned craft beers from Metalman Brewing into the huge number of retail outlets that have been seeking packaged Metalman beers for the past few years."

Metalman Brewing are keeping quiet for now about which beers they will be releasing in cans but expect to see them on the shelf from early 2015 onwards.

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THE GLOBAL SEARCH BEGINS FOR THE LOST MCGARGLE!

WILLIAM GRANT & SONS OPENS TULLAMORE DISTILLERY

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illiam Grant & Sons Ltd officially opened its new €35m whiskey distillery in Tullamore, Co Offaly on September 17th last.

After two years of construction, the Minister for Agriculture, Food, the Marine & Defence, Simon Coveney, turned on the Spirit Safe to let the first spirit flow from the newly-installed stills. This milestone marked the return of whiskey production to Tullamore 60 years after the original distillery closed its doors. The Tullamore Distillery is the first new distillery to be constructed on a greenfield site in Ireland in over 100 years and is one of the most significant investments to date in the resurgent Irish whiskey sector. It is also one of the largest projects undertaken

by William Grant & Sons. Located on a 58 acre site in Clonminch on the outskirts of Tullamore, the distillery draws on natural spring water from the Slieve Bloom Mountains. Tullamore Distillery will be capable of producing the equivalent of 1.5 million cases of Tullamore D.E.W. annually, which is now the second largest Irish whiskey in the world. The Distillery features four hand crafted copper stills, designed to resemble the original stills from the old Tullamore distillery, six brew house fermenters, each with a 34,000 litre capacity, and warehouse storage for 100,000 casks.

The Rye River Brewing Company are helping their quirky family of craft beer characters, the McGargles, launch a global search for the lost McGargles.

Granny Mary is beside herself, knowing in her heart that the rumours must be true - her less than chaste son, Knock Knock Ned, has sired any number of offspring! And Granny Mary is desperate to reunite them with the family and get them home! In a bid to help them find their lost relative, the McGargle family are asking the public to send them a selfie via Facebook or Twitter with their McGargle name using #McGargleMe or to log on to their website and take a selfie using a magic camera. If you’re the lucky McGargle you will become a full McGargle family member and have a beer developed for and named after your McGargle’s character. Your McGargle's beer will be launched in Ireland, Canada and New York. You will receive an official McGargle portrait drawn up and printed on your special brew. And Granny and the clan will bring you to the brewery to see it being made. If you’re out and about and fancy sending a selfie, keep an eye out for McGargles on beer mats in pubs and off-licences.

Or try the McGelfie Page found here www.mcgargles.com. Line your face up with the McGargle body of your choosing. Click “Take Selfie”, then share it around on Facebook or Twitter using #McGargleMe. Be sure to keep a close eye on the McGargles Facebook page until they find the lost McGargle.

Are Alan Brogan and Rachel Smith really the lost McGargles? Pictured at the launch of the Rye River Brewing Company’s Global Search for the Lost McGargle are the possible offspring of Knock Knock Ned of the famous McGargle family.

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Advertorial

BWG Foods rolls out innovative eOrder online ordering site Accessible 24 hours a day, 365 days a year, eOrder will allow customers to order stock anytime, anywhere

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eading wholesale and retail group BWG Foods is rolling out its bespoke eOrder online ordering site to all Value Centre and BWG Foodservice customers across hospitality, catering, retail, licenced trade, or any other VAT registered businesses, allowing them to place orders online.

The site was originally designed for BWG Foods’ symbol customers (SPAR, EUROSPAR, MACE and XL) and has been live for these customers for the past 18 months. The easy to use site has proved so successful that BWG Foods decided to roll it out to the rest of their customer base.

Accessible via personal computer, laptop and tablet, the pioneering online ordering site can be used as a primary order tool or in conjunction with the existing telesales option, offering customers additional support features aimed at improving their margins and increasing efficiency.

“The site offers customers additional support features aimed at improving their margins and increasing efficiency” The new platform will streamline the ordering process for customers, offering greater control of stock, while giving customers access to the entire range available to them through their local Value Centre and other BWG depots, including BWG’s chilled and frozen distribution depots.

John Moane, Managing Director of BWG Wholesale believes that the roll-out of the new eOrder site will improve efficiencies across the business. “We are very focussed on modernising our operations through the introduction of new technologies which will enhance efficiencies in terms of the service we provide to our customers.”

“We designed eOrder to cater for our various wholesale customers across retail and foodservice, delivering genuine added value through an easy to use online ordering function which is supported by a package of additional and complementary features. We wanted to help enable our customers to have greater control of their stock and this anywhere, anytime tool provides the perfect solution,” John explained.

Access to extensive range and exciting promotions The new platform will allow customers to place orders across Value Centre or BWG Foodservice’s extensive branded and private label ranges while giving them access to all national and local promotions online.

Searchability With the new platform customers will be able to search by product description or code, filter by department, categorise by promotions, own brand and new products, and sort depending on price and size.

Self-Scanning BWG is in the process of rolling out selfscanning devices which will allow customers to scan and order products directly, removing the need for back office ordering systems in some cases.

Planograms The interactive platform will feature a fully integrated planogram solutions application which will allow retail customers to review and order from store-specific planograms aimed at satisfying consumer demand and maximising sales opportunities.

Mobile BWG Wholesale also plans to introduce a mobile application element to the platform in the future which will allow customers to access and utilise the ordering function through mobile phones.

To find out more about the service, please contact your Value Centre Sales Developer or log on to valuecentre.ie or bwgfoodservice.ie to register.

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Your easy way to order online - Extensive range - Exciting promotions - Exceptional value - Open 24 hours - Access to planograms, best sellers and more Fast, easy, flexible Log on to valuecentre.ie or bwgfoodservice.ie to register

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Awards

Celebrating the Diversity & Quality of

Indigenous Irish Industry The diversity and quality of Irish Whiskey were celebrated at the second annual Irish Whiskey Awards, which took place at Kilbeggan Distillery in Co Westmeath on October 23rd.

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he event, which was organised by the Celtic Whiskey Shop, showcased and honoured this rapidly growing indigenous Irish industry over 17 categories.

John Lawlor and Ash Worth of Alltech.

Liam Campbell and Tanya Lawless of Kilbeggan Distilling Company.

"The standard and popularity of Irish whiskey continues to rise and this is why it is important to honour those who are contributing to the huge growth in this sector in recent years,” said Ally Alpine, Founder of the Irish Whiskey Awards. Guest Speaker, Aoife Keane, Head of the Irish Whiskey Association, pointed out that 15 years ago, 1.5 million cases of Irish whiskey were being sold around the world and there were four distilleries on the island.

"Since then, Irish whiskey has been the fastest growing premium spirit category in the world, selling 6.2 million cases last year," she said. "This year, we have over 20 new distillery projects in the pipeline, 5,000 people are employed directly and indirectly, and more than 500,000 tourists go through our visitor centres annually. Irish whiskey is one of Ireland’s fastest growing exports, experiencing 220% growth in the last ten years. We rightly aspire to regain our position as the largest whiskey category in the world."

The judging panel, consisting of members from the Celtic Whiskey Club and the Irish Whiskey Society, chose the winners based on blind tastings. Redbreast 21 Year Old Whiskey was awarded Overall Best Whiskey 2014 while Dick Mack’s in Dingle won The Whiskey Bar of the Year.

Following the success of the inaugural Irish Whiskey Awards in 2013, the number of categories increased from nine to 17 this year to include new awards for Best Irish Liqueur, Irish Whiskey Barrel Aged Craft Beer, and four provincial awards for Irish Whiskey Bar of the Year. All categories awarded both an overall winner with a trophy and the runner up was awarded a gold medal, which in turn will be used as promotion for and by the respective winners.

Paul McCartney and Laura Murphy of Barry Fitzwilliam.

Seamus and Aileen Flannery of Michael Flanney's Pub Limerick.

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THE IRISH WHISKEY AWARD WINNERS FOR 2014 ARE: Overall Best Irish Whiskey 2014 Redbreast 21 Year Old Whiskey Irish Single Pot Whiskey Redbreast 21 Year Old Whiskey Irish Single Malt Whiskey (12 years and younger) Jack Ryans 12 Year Old Whiskey Irish Single Malt Whiskey (13 years and older) Teeling 21 Year Old Whiskey Irish Blended Whiskey (RRP of less than a60) Powers 12 Year Old Whiskey Irish Blended Whiskey (RRP of more than a60) Jameson Gold Reserve Irish Single Cask Whiskey Celtic Cask Naoi Jack Teeling, Founder of the Teeling Whiskey Company at the Irish Whiskey Awards 2014, where Teeling picked up no less than three accolades.

Irish Cask Strength Whiskey Redbreast Cask Strength Irish Single Grain Whiskey Teeling Whiskey Single Grain Irish Whiskey Bar of the Year (Leinster) Palace Bar, Dublin Irish Whiskey Bar of the Year (Munster) Dick Mack’s Bar, Dingle

Ally Alpine of the Celtic Whiskey Shop and Deirdre Keon of Kilbeggan Distillery.

Eunan Ryan, family member and founder of the Jack Ryan's Whiskey Company, and Sarah-Jane McClure celebrate winning the Best Irish Single Malt Whiskey in the 12 years and younger category at the Irish Whiskey Awards 2014.

Irish Whiskey Bar of the Year (Connaught) Garavan’s Bar, Galway Irish Whiskey Bar of the Year (Ulster) Duke of York, Belfast

John McBreen of Mary's Meals with Ally Alpine of the Celtic Whiskey Shop.

John Teeling, Great Northern Distillery, Pauric Ennis, Teeling Whiskey company, and Jack Teeling Teeling Whiskey Company.

Irish Whiskey Bar of the Year (International) Whisky and Alement, Melbourne, Australia Irish Whiskey Bar of the Year (Overall) Dick Mack’s, Dingle, Co Kerry Irish Poitín Teeling Whiskey Company Poitín Irish Liqueur Coole Swan

Willie McCarter, Beam Suntory, Aoife Keane, Irish Whiskey Association, Miriam Mooney, Irish Whiskey Association, and Stuart Dwyer, Charges D'Affairs US Embassy.

Aoife Keane of the Irish Whiskey Association with Ally Alpine of the Celtic Whiskey Shop.

Irish Whiskey Barrel Aged Irish Craft Beer Franciscan Well Jameson Stout

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Interview

A Formidable

New Force The integration of Bulmers with Gleeson's under the newly-established brand name, C&C Gleeson has created a new force in the Irish drinks industry. Maev Martin talks to Ross Bissett, Sales Director with C&C Gleeson, about the newly-enlarged entity.

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he new entity combines distribution, wholesale and marketing capabilities, bolstered by a dedicated sales force offering nationwide coverage to customers on the island of Ireland. C&C’s portfolio, which includes flagship brand Bulmers in addition to Tennent’s, AB INBev brands and the company’s new Irish beer offering, Clonmel 1650, will be strengthened by wine and soft drinks brands such as Santa Rita, Laurent Perrier, Finches and Tipperary Water.

With a staff of 900 people in eight locations around Ireland, C&C Gleeson has already completed the construction of a craft brewery at the Bulmers plant in Clonmel, which will enhance the company’s developing multi-beverage capabilities.

move," says Ross Bissett.

"The Gleeson Group has attractive distribution capacity, it strengthens our route to market, and it brings great synergies for both businesses.

We have four times the number of sales reps on the road than we had before – we have gone from 15 to 60-plus reps in the newly-enlarged business so, from a Bulmers perspective, the integration has opened a lot of doors for us. In addition, our multibeverage portfolio allows us to have wider conversations with the trade. Brands such as Finches, Tipperary Water, and the wine brands, along with the wholesale business, has transformed us from having an exclusive focus on alcoholic beverages to a wider beverages market."

So how did this integration come about? "The distribution capacity that we now have is the key benefit of the

Ross believes that the integration will have an extremely positive impact on C&C Gleeson's relationship

Ross Bissett, Sales Director, C&C Gleeson.

with the on-trade. "We have an enlarged sales team and we can offer a tailored service for our customers with the island of island coverage," he says. "We want to be a onestop-shop for the publican where we offer everything that the publican wants, from draught beer to soft drinks to wine. Being that one-stopshop is where we want to be but it won’t happen overnight.

It will be a journey but we now

A One-Stop-Shop for the Publican

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have the structure to make it happen on the ground."

Was the move part of C&C’s attempt to cope with the shift in the market towards craft beers, cocktails and whiskeys? "This wasn't the primary motive but we do now have an opportunity to have broader conversations with the trade about our diverse product offering," says Ross. "We will have craft beers, premium spirits, and a wide range of wines. We publish a monthly magazine which details the specific promotions and offers that are available to the trade. For example, we have a page that lists the craft beers available and we sell them on behalf of a craft brewer. Coming through the C&C Gleeson channel offers the craft brewer a wider and more direct route to market." Craft beer brands available through C&C Gleeson include Five Lamps, Belfast Black, and a number of world beers. "We also have specialist whiskeys and some of the more diverse products that consumers and publicans are looking for," says Ross.

"There will be a focus on brands such as Finches and Tipperary Water in our monthly brochure and we hope to grow those brands over time.

There is a huge opportunity for publicans to promote these brands, particularly as an accompaniment to their lunchtime food offering. With our expanded sales team and through their daily interaction with publicans we will work on developing market niches and promotional opportunities. We are looking at introducing an initiative in December around the designated driver and at offering more soft drinks promotions for pubs."

Clonmel 1650 On July 30th C&C Gleeson launched Clonmel 1650, a new draught lager from Tipperary. The Pilsner-style lager has an ABV of 4.3%.

Are they targeting a specific

“We want to be a one-stop-shop for the publican where we offer everything that the publican wants, from draught beer to soft drinks to wine. Being that one-stop-shop is where we want to be but it won’t happen overnight. It will be a journey but we now have the structure to make it happen on the ground."

The Clonmel 1650 branding outside the venue for the launch of the brand in the Republic of Ireland - The Church Café, Bar & Restaurant at the junction of Mary Street and Jervis Street in Dublin 1

now look at the next phase of the rollout."

type of drinker with this new beer? "We are looking to target the mainstream Irish lager drinker," says Ross.

"The 4.3% ABV is in line with Heineken, Carlsberg and Coors Light but it is an Irish product, brewed in Ireland and sold by an Irish company. It is the first product of its kind in a number of years. Rather than do a mass launch to the entire trade, we decided to launch the new beer in a targeted and structured manner. In the first six months we targeted Dublin, Galway, Kilkenny, Waterford and Clonmel and the next phase will involve other parts of the country.

We want to allow the brand to grow organically in the right type of accounts before we move to the next phase of the launch. We are happy with the demand that it is generating so far. We have hit our initial distribution target in the Republic of Ireland and we will

Threats to the Trade When I ask Ross about what he regards as the biggest threat to the continued development of the on trade, he doesn't respond with the typical answer – legislative restrictions, drinking at home, below cost selling. He focuses on the mentality of the publican. "Fear of change and the inability to change across the board is the biggest threat to our trade," he says. "We are in a totally different market to 10, or even five, years ago. Consumer behaviour has completely changed. A lot of pubs are operating successfully but that is because they are adapting to the changes and are looking at trends in the market and at all of the things that are attracting consumers to pubs.

Whether it is the publican's

product portfolio, food offering, and/or social media interaction, pubs have to look at new ways of engaging with consumers and of attracting them into pubs. The publicans that are doing that are the publicans that are succeeding at the moment."

A New Breed of Publican Ross is encouraged by the increasing number of pubs that have been changing hands in recent months and by the changing profile of those who are now acquiring them. "Some of the most successful pubs are the ones that have had the least amount of money invested in terms of design and architecture but these pubs have a specific identify," he says. "There is a new, younger publican entering the market and that is a positive development for the trade. However, there are also

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Damien Dempsey entertains guests at the Clonmel 1650 launch in The Church.

long-standing operators who have teams of people around them who are Internet, food and drink, and consumer-savvy. So we are also seeing the publican who has been in the trade for 30 or 40 years adapting to where the market is going at the moment. In addition, the level of pub transactions is great.

When pubs move from the hands of a bank into the hands of an actual operator it brings stability for the pub’s staff and it increases goodwill within the business itself. It is great to see some new blood coming into the trade and new operators doing new things because that will stand to the trade and ensure that it has a viable future. The industry will change even more in the next five or ten years so it is vital that new people enter the pub ownership and operating business and that existing publicans are open to change and are adapting to new market trends."

Robust Market Share According to Ross, the market share of C&C Gleeson's flagship brand, Bulmers, remains robust. "We have over 10% market share of the total Long Alcoholic Drinks (beer and cider) market, which has remained static over the last three or four years, so we have retained our share in a very changeable market. Bulmers equates to 43% of the package business in the on trade sector and that is largely driven by the Bulmer’s pint bottle so we are very happy with our market share." for the consumer and for the publican to have new brands and greater choice and it is great for a company like C&C Gleeson because it broadens our portfolio of products. We hope that this growing trend will attract more consumers to pubs and will benefit everyone in the trade. We have consistently launched new beer brands in recent

Is C&C Gleeson concerned that the market for lagers and ciders could be seriously eroded by the increasing popularity of craft beers? "I think the emergence of craft beers is great because it adds a focus to the market and the pub trade that hadn’t been there before," says Ross. "It is a positive trend

years – Clonmel 1650 this year, Heverlee, a Belgian beer, last year, and then Caledonia Smooth, a smooth ale which we launched two years ago.

Will we launch new beer brands next year? I would be surprised if we don’t because innovation and change is very important to us, as is retaining the focus on our core offering."

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Company Profile

Entertainment

Central The Central opened at the end of May 2012, providing Meath with a new concept in entertainment in the heart of Navan town centre.

Licensing World talks to owners Michael and Tara Gavigan about the progressive business appoach that has made the operation such a success.

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he multi-purpose venue features no less than six bars, including the unique Vintage Lounge, a 'shabby chic' bar and party room with live music at weekends, a restaurant offering a casual dining experience, and The Ruby Room, a retrothemed cocktail bar and dining room. The Café offers eat in and take out food, The Roof Terrace is a leafy outdoor dining, drinking and smoking option, and Mervyn's Yard & Bar is an outdoor eating and drinking area that incorporates a roofed bar, outdoor TV and an open fire.

The Central is open seven days and nights, serving food from 8am with breakfast, all day lunch and dinner, as

well as bar bites and box suppers. “Over 90% of the food at The Central is sourced within Co Meath and over 90% of our produce, suppliers and contractors are locals,” says Tara. The Central is also a popular location for group gatherings and offers full a la carte or finger food and reserved private areas or private dining for groups.

“We definitely noticed an uplift in business after we won the Licensing World Bar of the Year 2014 award,” says Michael Gavigan. “It was great to see such an immediate response and the local support and positive feedback was overwhelming.” While it is only open a couple of years, The Central is no stranger to awards. Apart from winning the Licensing World Bar of the Year 2014 award, The Central won the Restaurants Association of Ireland's Best Gastro Pub in Meath award in 2013 and 2014, a Meath Chronicle business award, and a number of local community awards. The business has also received a recommendation from Georgina Campbell.

Provincial Pioneer “In a town like Navan a bar operation has to be so much better than what is on offer in a big population centre, ” says Michael. “Apart from The Central, there is a thriving bar scene in Navan which includes Bermingham's, Beggy's, Rowley's, Ryan's, The Royal, Hanna's, Loughran's, the Stonehouse Bar, and The Foundry, so the entertainment and music scene is really good and we are attracting a lot of people from out of town at the weekends. When people come to Navan they go to one of the 24

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“We definitely noticed an uplift in business after we won the Licensing World Bar of the Year 2014 award.

It was great to see such an immediate response and the local support and positive feedback was overwhelming.”

restaurants, then they bar hop, and they usually end up in The Palace Nightclub, which won the best music venue in Ireland award, so all of the pubs, restaurants and nightclubs in the town are working to make Navan a must visit destination.”

Michael maintains that the pubs in Ireland that are successful are the ones that are going that extra mile and being creative. “That is what we try to do,” he says. “We believe in partnering with the local community by hosting events that bring value to the town as well as to our business. These include sporting as well as artistic initiatives. To date, the Central has housed an art exhibition and plays, and hosted a poetry book launch, as well as providing space to to children's msuic classes, drumming classes, traditional music sessions, sign language, and creative writing courses. ” The Central features live music every night of the week and regular comedy acts, including Ardal O'Hanlon and Neil Delamare. “Our recent October Fest, which included a craft beer festival, was a great success, and we host regular gin and jazz nights to reflect the huge interest in gin at the moment,” says Michael. “We also run regular cocktail, whiskey, gin and craft beer masterclasses. We enjoyed a great collaboration with Indian Restaurant Copper and Spices in Navan to create a Bollywood night at The Central. It was an amazing night, with Indian dancers, drummers, Indian food and beers, and lots of regular and new customers in Indian dress.”

A Career in Hospitality Tara and Michael employ 75 people at The Central and have a total of 90 staff. “Apart from The Central, incorporating six bars and a restaurant here in Navan, we have been operating The Bective restaurant in Kells for the past three years,” says Michael. “In 1995 we opened a restaurant in Navan called The Loft and another restaurant called The Ground Floor in Kells in 1998, as well as a restaurant in

Cavan town called The Side Door. Tara and I ran those three restaurants. Busy with a young family and a thriving property business, we sold them in 2004 but decided to get back into the hospitality business three or four years ago because we were finding it hard to survive with our auctioneering business alone. We had a vacant property in Kells so we opened The Bective in what was formerly The Ground Floor. The biggest stress was trying to secure finance. After dealing with the banks, the other challenges involved in opening and operating a business are negligible by comparison - and dealing with staff and customers is always a pleasure. It took us 18 months to get the money to buy The Central.

The fact that it was so hard to get the finance has given us an extra level of Meath determination to make it work!”

Social Media The Central and The Bective are very active on Facebook and Twitter with over 10,000 followers to date. “Acknowledging customer loyalty is very important to us,” says Tara. “That is why we teamed up with Tour America to launch our loyalty card, offering our customers the chance to win a trip for two to New York. We also run quirky promotions linked to sport, as well as our random Insanity Tuesdays promotion where customers toss a coin to try and win their food for free! We offer lots of innovative competitions in-house or via Facebook to reward the loyalty of our customers and to keep them entertained.”

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Commercial Profile

Two bartenders moved one step closer to winning a trip of a lifetime to Atlanta, Georgia, to visit the World of Coca-Cola. Ciaran Bolger from Grafton Lounge and Yasmin Healey from Birchalls emerged as the Dublin finalists of the Coca-Cola Signature Serve trade competition.

Alan Kavanagh, Total Cocktail Solutions. Danielle Baker, Coca-Cola HBC Signature Serve Brand Ambassador, and Flair Artist John Coloe.

Staff of The Grafton Lounge.

Angel Hannigon from Birchalls Bar.

The Coca-Cola Events Girls.

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hey showed their creativity and passion by demonstrating the six steps of the Coca-Cola Signature Serve in the Dublin heat, which was hosted by the Grafton Lounge in early November. “I can’t wait to do it all again in the final,” says Ciaran Bolger, The Grafton Lounge. “It will be interesting to see how that compares to the Dublin night.” Yasmin Healey of Birchall’s said she was “very shocked” at winning. “But I am really, really happy,” she said. “I am looking forward to the final now.”

The audience on the night were also treated to performances by award-

winning flair bartender John Coloe. He kept the crowd entertained with flips and spins while getting guests on stage to try a flair trick and win spot prizes.

There will be four regional heats in total, with the first having taken place in Belfast last month. The final two heats are in Galway on November 18th and in Cork on November 25th. The overall final will take place in Dublin later next year. The winning outlet representative will be presented with the prestigious title of Coca-Cola Signature Serve Master Bartender.

The Coca-Cola Signature Serve has been important in driving the experience and

quality of the soft drink for consumers during 2014. The competition and interaction with the trade has made the quest to find the perfect Signature Serve a fun process to be involved in and the initiative has been a winner with bar staff across the country.

"The Coca-Cola Signature Serve has been a great platform to reconnect with the trade and work alongside bar staff in creating the ultimate experience for consumers,” says Brian Maher, Coca-Cola Hellenic, National Customer Manager Licensed Trade. “The Dublin event showed us the creativity and dedication that many put in to their craft.”

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Commercial Profile

Roberto from The Slaney Bar, Dublin Airport.

Representatives of Coca-Cola HBC.

Competitor in action.

Dublin competitors.

(l-r): Brian Maher, Coca-Cola HBC National Customer Manager Licensed Trade, Ciaran Bolger, Grafton Lounge Dublin Finalist, Yasmin Healey, Birchalls Dublin Finalist, and Csaba Antal, Coca-Cola HBC Commercial Director.

Karen Djetjian from the Mercantile Bar.

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Property

Industry Achieves

Celtic Tiger Sales

– If Not Values 28 pubs have changed hands since January and, by year end, CBRE is predicting that 40 pubs, with a capital value of ₏42m, will have been sold. Maev Martin reports on the steady increase in transactions and its impact on the trade.

T

here has been much debate recently about the state of the property market and about whether we are in the midst of another bubble.

But the figures speak for themselves.

Ireland has attracted huge interest and investment - a record-breaking a1.6bn worth of commercial property investment - in the first quarter of 2014. And when it comes to levels of transactional activity, the licensed trade property market is definitely showing signs of recovery.

There has been a steady increase in the number of pubs sold in 2014 and consumer demand is increasing. "28 pubs have changed hands so far this year and the total spend in the market to date is a27m," said John Ryan, Director, Hotels and Licensed Property Division, CBRE, who was speaking about the market for Dublin pubs at the LVA 'Dealing with Debt' seminar on October 22nd. "61 pubs have come to market this year, which represents eight per cent of the total pub stock, so the industry is well ahead of normal activity levels. By year end we see 40 pubs changing hands with a capital value of a42m. 64% of pubs sold for under a1m and 21% sold for between a1m and a2m."

So what are the main drivers of this increased transactional activity? CBRE attributes it to a number of factors, including the extension of the Capital Gains Tax relief (it wasn't extended in the recent Budget but it had a positive impact on investment levels while it existed), low transaction taxes (stamp duty) which is appealing to overseas buyers, competitively priced property/ value for money, cash buyers who are making considerable cash deposits and the presence of private equity funding, and improving business sentiment.

Turnover is now steadily increasing so confidence is returning. And the pick up in the commercial and residential property market will continue to filter through positively to the pub trade.

"Many of our sales are receivership sales but liquidity is improving - private funding is coming into the market," said John Ryan. "In fact, the funding of the purchase of pubs by international equity, supported by an experienced Irish operator, is a growing trend. There is strong demand for city centre pubs, trading conditions have stabilised, and there is more competition for assets. We are witnessing a rising tide

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Property

HIGH PROFILE SALES IN 2014 CAPITAL BARS PORTFOLIO sold for

a15m

– international equity supported by experienced Irish operator.

FOLEYS OF MERRION

a3.3m – a cash buyer supported by an Irish operator

SPEAKEASY ON SOUTH GREAT GEORGES ST sold for

in terms of transactional activity and the capital value of pub sales will more than double in 2014. At CBRE, we are getting increasing numbers of enquiries with every pub that we put on the market. In addition, financial institutions are open to lending."

John believes that the number of pubs coming to the market will be sustained into 2015 and 2016. "The last time that 40 pubs came to the market was 2004," he said. "Values are coming off a low base. Will they reach the heights of 2006 or 2007? Maybe not, but values will continue to increase steadily over the next two to three years as the economy strengthens and they will have increased significantly over the next 12 to 18 months."

Michael Murnane, Director, Financial Services, BDO Corporate Services spoke about refinancing options. "The lending banks are Bank of Ireland, AIB and Ulster Bank," he said. "Ulster Bank is behind the other two in terms of lending to businesses but they have indicated that they are back in the market. The information required by banks when they

are considering a re-financing application includes: a business plan (past, current and three-year audit accounts, 12 months of management accounts, and 24 to 36 month projections); 24 months of mortgage statements from the existing lender; confirmation of tax affairs (business and personal); and a certified net worth statement from the owner. The bank will look to identify the sustainable level of debt that can be repaid over the required loan terms. Loan to value is usually 50% but the banks have gone up to 70% in some cases." Some of the alternative lending companies were usually short-term and expensive and, in his opinion, weren't suited to the pub trade. "However, they may still suit specific types of pub businesses but any potential new lender, whether established or new, will want to know the history of the current bank relationship."

Ann O'Brien, Managing Director at Duff & Phelps (formerly the restructuring and insolvency division of RSM Farrell Grant Sparks), talked about restructuring debt.

"Corporate insolvencies are down eight per cent on last year for the year to date and the banks are moving away from

a2.7m

a Hong Kongbased investor with relations in the restaurant business in Meath THOMAS REED ON DAME ST sold for

a2.75m – private finance

THE BELFRY IN STONEYBATTER sold for over

a 500,000 ABBEY TAVERN IN HOWTH sold for over

a2.7m – bought by an experienced Irish operator

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Property

THE CHURCH: A Successful Re-Financing Brendan Flynn, the owner of The Church bar and restaurant in Dublin, has succeeded in refinancing loans secured on the business after they were sold from the IBRC to US fund Lone Star. The deal will see Brendan Flynn remain in control of the Jervis Street bar.

The publican struck an eleventh-hour deal with Lone Star, which purchased the loans secured on the property last year, despite British pub chain JD Wetherspoon being appointed as preferred bidder for the property this spring. However, when Wetherspoon's exclusive period as preferred bidder expired earlier this summer, Brendan Flynn was able to assemble new financial backers to stand-up his bid for the loans. Ulster Bank is the main debt provider for the deal, while The Church has also signed a longterm multi-beverage agreement with C&C Gleeson. Brendan Flynn assumed control of The Church in 2009, taking over loans in excess of â‚Ź15m issued

by Anglo Irish Bank to developers Terry Sweeney and David Courtney. Prior to that, Brendan Flynn had leased the premises from the pair, who took over the pub in 2007. The loans were transferred into IBRC and then sold on to Lone Star.

appointing receivers and are looking at alternative solutions," she said. "However, improvement in the market makes banks more likely to sell the assets. We are seeing a lot of asset and loan book sales." When it comes to the restructuring process, Ann said that publicans must be open and honest with the bank. "The maintenance of absolute trust between bank and borrower is fundamental. It is critical for the borrower to remain in control of the process. The pillar banks are keen to lend on a viable refinance so if you have debt with them you should look to restructure."

The 'New Publican' The profile of the pub buyer is changing.

"Young guys with radical ideas about where they see the trade going are becoming an increasing part of the modern pub landscape," said John Ryan.

"For example, the sale of The Belfry Pub in Stoneybatter in Dublin saw the emergence of a new type of pub buyer, one that is well informed and strategic.

They know their target market and what their cocktail and craft beer lists will be."

He also said that many of the new pubs that have opened in recent months are leading the way for the pub trade in Ireland. "They are very specific and clear about the type of product they want to offer and the profile of the customer that they want to attract. This new breed of owner is very practical with their fit-outs.

You see it also with a new pub like The Bridge 1859 in Ballsbridge. These new owners bring back ideas from bars that they have seen in London and New York and they have researched their target market. Their pub interiors, while not very expensive looking, reflect the aspirations and interests of that target market." LVA CEO Donall O'Keeffe said that these new pub owners have a different outlook on the market. "Our members don't talk about EDITDA and free cashflow," he said. "But these owners have a different approach.

They don't believe in investing massive amounts of money on refurbishments – they keep it low cost so that they an adapt as demand trends change."

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Innovation

Jameson & Franciscan Well Launch Latest Collaboration

Multi-award winning Cork brewery Franciscan Well announced the launch of Jameson-Aged Pale Ale on September 8th as part of its second collaboration with Jameson Irish Whiskey.

B

uilding on the critical acclaim of the multi-award winning Franciscan Well Jameson-Aged Stout, Shane Long, Founder of Franciscan Well Brewery and Dave Quinn, Master of Whiskey Science at the Jameson Distillery, decided that the time was ripe for another joint project. This time, they experimented with the effect of Jameson barrels on the popular style of pale ale.

Beer Backs The term ‘back’ has long been used in bars and drinking establishments to describe a small measure of a drink, alcoholic or mineral, accompanying another drink. Traditionally, people would order a whiskey with a water back, a soda back or a beer back. Spirits have been accompanied by beer since the 1400s and, in order to reinvent this tradition in a modern context, two iconic Cork brands - Jameson and Franciscan Well - created Franciscan Well Jameson-Aged Pale Ale to be enjoyed with a Jameson Irish Whiskey.

The Jameson whiskey is intended to be paired with the Franciscan Well Jameson Aged Pale Ale, or the ‘back’, with the bitter hops from the pale ale balancing the sweetness of the whiskey. "The biscuit and malt of the pale ale combine in perfect equilibrium with woody spiced vanilla flavours with hints of sweet sherry in the Jameson," says Shane

Jameson Cooper Ger Buckley pictured at the launch of the Franciscan Well JamesonAged Pale Ale in the Oliver Plunkett, Cork. Ger demonstrated how to build a whiskey cask, with the help of volunteer Fiona Creedon who gets her face blackened in a time honoured tradition.

Brian Brown, Irish Distillers, with Ciara Kissane, Leo Brennan and Sean Spillane, Molson Coors.

Sean Crotty, Bishopstown and Niamh Lynch, Glanmire.

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Innovation

Hannah Davis and Sarah Hanley.

Dave Quinn, Master of Whiskey Science, Jameson, and Shane Long, Founder, Franciscan Well Brewery

Clare Sands, Blarney, and Steve Guiney, Oliver Plunkett.

Barry Fitzpatrick, Fiona Creedon and Fiona Carroll at the launch of the Franciscan Well Jameson-Aged Pale Ale.

Michael Morris, Henry Donnelly and Joe Donnelly of Counihans Bar.

Edel Curtin, Joey Ryan and Kate O'Brien, Coughlan's Bar.

Long. "The flavours of both combined leave a velvet-smooth, mellow finish. After the success that we enjoyed with our Jameson-Aged Stout, all of us here at Franciscan Well felt excited about trying something new with the guys at Jameson again. This time, our challenge was to create a pale ale with enough flavour to make a good match for food but that would not overpower the whiskey. We’re really pleased with the result.

Jameson is a local company from up the road in Midleton that has had major success on the international stage and we’re very proud to have worked with them on two fantastic beers.”

Emma Jane Hade and Jim Gallagher.

Dave Quinn says that the Franciscan Well’s Jameson-Aged Pale Ale is the perfect accompaniment to a glass of Jameson whiskey. "Pairing a spirit with a beer is an age-old tradition and I couldn’t think of a better man to help me reimagine this convivial drinking ritual with our Jameson-Aged Pale Ale than my fellow Corkman, craftsman and friend, Shane.”

TASTING NOTES •A vailable in 330ml bottles for an RRP of €6 at Cork’s Whiskey Way bars - Canty’s, Counihan’s, Electric, Le Chateau, SoHo Bar, The Mutton Lane Inn, The Oliver Plunkett, The Oval, The Roundy and The Woodford • Serve at 6° Celsius.

• Appearance - rich copper and caramel colour with a tight cream foam

•A roma – biscuit sweetness followed by a citrus hit from the cascade hops and an aroma of whiskey from the barrel aging • Taste - a slow carbonation is met with a blend of caramel and biscuit notes with a hint of gooseberry fruity tartness, balanced by citrusy hop bitterness, and a smooth whiskey oak finish.

Darragh Browne and Des McCann.

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Awards

The 2014 Licensing World Bar of the Year Awards

O

n Tuesday, October 28th, members of the licensed trade from all over Ireland gathered in the Double Tree Hilton Hotel in Dublin for the Licensing World Bar of the Year Awards 2014. This year the awards experienced a massive surge in entries - almost 600 pubs competed across 23 categories, which is double the number of entries received for the 2013 event. Ashville Media Group introduced seven new categories for 2014 - Leinster Bar of the Year, Munster Bar of the Year, Connacht Bar of the Year, and Dublin Bar of the Year, as well as Tourist Bar of the Year, Staff Personality of the Year, and Best Use of Social Media. Licensing World would like to thank our expert judging panel and all of our sponsors – Spin 103.8 and Spin South West, Screach TV, Barry & Fitzwilliam, Coca-Cola, Heineken, Molson Coors and Exclusive Blinds - for their continued support. And, finally, we congratulate all of the 2014 Bar of the Year award winners.

BAR OF THE YEAR The Central, Navan, Co Meath The Licensing World 2014 Bar of the Year awards culminated in the announcement of The Central in Navan, Co Meath, as the 2014 Bar of the Year award winner.

T

he Co Meath-based licensed premises, which is owned by husband and wife team Michael and Tara Gavigan, also won the Best Modern Irish Cooking in a Bar award.

"It is a fantastic accolade and we are over the moon because we operate in a small provincial town and, given the quality of food in bars around the country, especially in the big cities, we are delighted to be recognised at national level," says Michael Gavigan. "Food is key to everything that we do and it is testament to our Head Chef Carl Rennicks and his team that we also won this award. In the seven days after the award ceremony, we hosted two post-wedding parties, two christenings and a funeral alongside our regular daytime and dinner trade.

We do lots of things here at The Central Bar and, for the most part, we do them very well, from comedy and music to craft beer, cocktails, whiskies, gin and food. We may not get everything right but we all do our best and we work hard to be creative, hosting a variety of weekly events to provide customers and potential customers with an incentive to visit our establishment. Tara and I are blessed with the calibre of staff that we have. In the hospitality trade for 20 years, we have worked with a lot of our key staff on and off during that period, including Head Chef Carl Rennicks, Restaurant Manager Debbie Carroll, Assistant Restaurant Manager Justine Norton, and our Duty Manager Marek Wisniewski who has been

with us since 1996. I gather that on the night that the Licensing World Bar of the Year Awards judges visited our premises, they were very impressed with the staff they met, including Yvonne Flanagan who has worked for us since 1995, busser Stephen Carberry, and Bar Manager Mick Nolan. We also have our own in-house Paul Daniels – although he is employed as a bartender, Leon Duffy can fix everything, from sound to audio visual to computers. He is worth his weight in gold.

At the end of the day, while the variety of the product that we offer is, we believe, crucial to our success, that success and this award win couldn't have happened without our expert and dedicated staff who continually go the extra mile."

Tracey Carney, Events Director, Ashville Media Group, presents Tara and Michael Gavigan of The Central with the Bar of the Year 2014 Award.

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Awards

BAR MANAGER OF THE YEAR

Ivan King, The Shelbourne Hotel, Dublin Ivan King is the Licensing World Bar of the Year Award's Bar Manager of the Year for 2014.

"I know a lot of people in the industry who were there on the night and some of the guys nominated in my

Ivan King, winner of the Bar Manager of the Year award with MC Anton Savage.

category are very successful people so it was great to be nominated with them and to win was surreal," says Ivan. "I was delighted when Anton Savage called my name and for a minute I didn't believe it.

It is a great reward for all the hard work. I've been in The Shelbourne for three and a half years and I worked in the Radisson St Helens before that as bar manager for about six and a half years.

I started in The Shelbourne as manager of the No 27 bar and a few months later I was promoted to Bars and Lounge Manager and I am now Assistant Director of Food and Beverage. The Shelbourne Hotel has entered the Bar of the Year awards before, but not this category, and this was my first year to enter the awards so that makes the win even more special."

STAFF PERSONALITY OF THE YEAR Richie Broaders, Langton House Hotel /The Marble City Bar, Kilkenny

Richie Broaders of the Langton House Hotel in Kilkenny won the inaugural Staff Personality of the Year award.

accolade and a great award for Richie Broaders and for Langtons," says Eddie Langton, a Director of the Langton Group. "We opened a new part of Langton's - Bridie's Bar - in October 2010 and Richie came on "The Staff Personality of the Year award is a terrific board to run the bar. Richie started that success story for us and he was key to building it up and supervising staff in the bar. Last year we approached Richie to take on a more senior role in the group and he is now one of our two senior bar managers so he also works with us in the larger premises where he deals with our customers from lunchtime to evening and through to our night time trade.

The Bar of the Year Awards are based on merit, which is great because that isn't always the case with award schemes, and the awards are very competitive, which is important for the Brendan Napier, BSkyB, presents Richie Broaders, Langton House Hotel, with the Staff Personality of the Year Award. industry."

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Awards

BAR FOOD OF THE YEAR Flanagan's Gastro Pub

STYLE BAR OF THE YEAR The Liquor Rooms

Flanagan's Gastro Pub in Co Mayo was victorious in the Bar Food of the Year category.

The Liquor Rooms on Dublin's Wellington Quay won the Style Bar of the Year award.

Run by Luke and Caroline Flanagan, the premises underwent a major renovation in 2010 and is now a modern gastro pub.

Speaking about his reaction to the win on the night, Proprietor Luke Flanagan said it came as a complete surprise: “It was totally unexpected but we've already noticed a lot more bookings, a lot more passing trade calling in, and a lot of newspapers want to do interviews so it has really put our name out there in the public domain,” he said.

“The team in The Liquor Rooms are honoured to be recognised as Style Bar of the Year winners,” says Manager, Kevin Hurley.

“We see it as a reward for and recognition of all of the hard work and effort put in by our staff on a daily basis. With such highquality competition, it is humbling to be recognised in this way and it encourages us to keep improving to ensure that we are considered for similar awards year-on-year.”

Anton Savage presents Caroline and Luke Flanagan, Flanagans Gastro Pub, with the Bar Food of the Year Award.

Anton Savage presents Fergus O'Leary and Kevin Hurley, The Liquor Rooms, with the Style Bar of the Year Award

COCKTAIL BAR OF THE YEAR

HOTEL BAR OF THE YEAR The New Yorker Bar

SPONSORED BY BOLS

The Cornstore Limerick The Cornstore Limerick was victorious in the Cocktail Bar of the Year category.

The New Yorker Bar in the Cork International Hotel is this year's winner of the Hotel Bar of the Year award.

Situated in the heart of Limerick city, the Cornstore Limerick is a restaurant specialising in seafood and steaks complete with a wine and cocktail bar. “We are so thrilled to have won this prestigious Cocktail Award for the second year running and it is great to be recognised for our creativity in the art of cocktail making," says Proprietor Padraic Frawley.

“We are delighted to win this award and to bring it back to our fantastic team in the Cork International Hotel,” says General Manager, Aaron Mansworth. “Since The New Yorker Bar opened in 2014 following a complete refurbishment, there has been a conscious effort to exceed customer expectations regarding food and service, so it is fantastic that our efforts have been recognised by this award. In addition, the award promotes our business as a premier place to wine and dine in the local community."

Anton Savage presents Alex Arnautu and Emmanuel Barrett, The Cornstore Limerick, with the Cocktail Bar of the Year Award

Anton Savage presents Carmel Lonergan, Avril Ring and Aaron Mansworth, the New Yorker Bar, with the Hotel Bar of the Year Award.

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Awards

NIGHTCLUB OF THE YEAR The Foundry Nightclub

TOURIST BAR OF THE YEAR Kyteler's Inn

This year's winner of the Nightclub of the Year award is The Foundry Nightclub, part of the Dinn Rí hotel complex.

Kyteler's Inn in Kilkenny city made it two-in-a-row when they won the Tourist Bar of the Year category.

It boasts the largest nightclub video wall in the world, spanning more than 120 square metres in size. “We are delighted to receive the Nightclub of the Year Award,” a spokesperson for the business said. “The Foundry has maintained its crowd-pulling magnetism over the years by continuously staying at the forefront of contemporary clubbing developments. Our dedicated team work hard to consistently deliver the ultimate nightclub experience in a fun and safe environment.”

“We were delighted," says Owner Nicky Flynn. "To win this award for the second year in a row is absolutely fantastic. We work hard during the summer with tourists and locals so it's great to get something back. All of our customers have congratulated us on the win so it means a lot for our business and it increases the profile of our business.”

Anton Savage presents Elaine and Niall McLoughlin, The Foundry Nightclub, with the Nightclub of the Year Award.

Anton Savage presents Nicky Flynn and Diarmuid Duff, Kyteler's Inn with the Tourist Bar of the Year Award.

BEST MODERN IRISH COOKING IN A BAR The Central

CRAFT BEER BAR OF THE YEAR SPONSORED BY MOLSON COORS

Porterhouse Central

The Central in Navan, Co Meath is this year's winner of the Best Modern Irish Cooking in a Bar award.

Porterhouse Central in Dublin's city centre won the Craft Beer Bar of the Year award.

"We were delighted to win in such a competitive category,” says Proprietor Michael Gavigan. “It is a great boost for the restaurant crew because we serve food seven days a week from eight in the morning, ranging from freshly-made pastries in-house to à la carte in the restaurant and bar food up until 9pm. We are blessed with a great team in the kitchen and on the floor."

“We've been involved in the craft beer industry for the last 20 years and with the amount of places that are opening up and offering great beers, we're delighted that people think our stuff is still good,” says Manager Dave Morrissey. “It's a morale booster and gives us a further incentive to up our game.”

Anton Savage presents Justine Norton and Carl Rennicks, The Central, with the Best Modern Irish Cooking in a Bar Award.

Keith Fagan, Molson Coors, presents Eibhlinn Hewitt and David Morrissey with the Craft Beer Bar of the Year Award.

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Awards

PROMOTION/EVENT OF THE YEAR Whelan's

BEST USE OF SOCIAL MEDIA SPONSORED BY SCREACH TV

Sober Lane D4

Sober Lane D4 won the inaugural Best Use of Social Media award.

The famous live music venue, Whelan's, took home the award for Event of the Year.

Located in Irishtown in Dublin 4, the recently-opened Sober Lane D4 is a sister venue of Sober Lane in Cork. “We were only open three months when we won the award so we were very happy,” says Manager, Colm Liston.

“We are delighted that Whelan's has been recognised for its very special and intimate events under its Whelans25 celebrations," says Commercial Manager, Paul O'Grady. "Hozier was a fantastic night and will be remembered by all who witnessed this special guest and will go into the history books for our venue.”

Paul Rawlings, Screach TV, presents Mike O'Connor, Sober Lane D4, with the Best Useof Social Media Award.

Anton Savage presents Elettra Vignatia, Paul O'Grady and Elizabeth Wichur of Whelan's with the Event Promotion of the Year Award.

CITY BAR OF THE YEAR

MUSIC VENUE OF THE YEAR The Palace

SPONSORED BY COCA COLA

P. Mac's

The Palace in Navan took the top honours in the Music Venue of the Year category.

Last year Cassidys won City Bar of the Year and the same owners were victorious this year with their new, and slighltly more mature, outlet P.Mac's.

Asked how it felt to to be commended for commitment to music, Manager Darren Kavanagh said: “Music is a huge part of our business so we're thrilled to win it. We're all very proud. It's great for business and it's great for the staff.”

“We are overjoyed and honoured to win City Bar of the Year once again," says Owner Paul McNulty. "It was a really enjoyable night."

Anton Savage presents Keith Jones and Darren Kavangh, The Palace Navan, with the Music Venue of the Year Award.

Brian Maher, Coca Cola, presents Hugh O'Farrelly and Paul McNulty, P'Macs, with the City Bar of the Year Award.

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Awards

OUTSIDE SPACE OF THE YEAR

LOCAL BAR OF THE YEAR The Old Orchard Inn

SPONSORED BY EXCLUSIVE BLINDS/PROMOSHADES

The Terrace @ Dinn Rí Carlow

The Terrace @ Dinn Rí Carlow won the Outside Space of the Year award.

The Old Orchard Inn in Rathfarnham, Co Dublin, won the 2014 Local Bar of the Year award.

The Terrace opened in early 2014 and features a retractable roof, with patrons enjoying a comfortable 20 degree heating all year round. “This has been a great year and an exciting prelude to 2015 when we will be celebrating 20 years in business,” said a spokesperson.

One of the most well-established pubs on the southside of the city, Manager Ali Chawke said the award for Local Bar of the Year confirmed that they were providing "a superior quality and service to our patrons. We are a very lucky pub to have such loyal and happy customers”.

John McCormack, Exclusive Blinds, presents Elaine and Niall McLoughlin, The Terrace @Dinn Ri, with the Outside Space of the Year Award.

Michael Dooley, Molson Coors, presents Ali Chawke, Darren Raethorn and Conor Dalton, Old Orchard Inn, with the Local Bar of the Year Award.

OUTSTANDING CUSTOMER SERVICE AWARD

CONNACHT BAR OF THE YEAR Flanagan's Gastro Pub

SPONSORED BY HEINEKEN

Maple Bar, Hotel Westport The Maple Bar at Hotel Westport won the award for Outstanding Customer Service.

In addition to winning the Bar Food of the Year award, Flanagan's Gastro Pub also claimed the Connacht Bar of the Year title.

“It is a recognition of the dedication and commitment of our teams,” says Bar Manager, John McNamara. “It also reinforces the tireless work that has been put into developing a customer care culture in Hotel Westport over many years and that continuous effort has rewarded us with many lifetime customers.”

"The competition is so strong, it's from all over the country, so to come away with two awards was unbelievable," says Luke Flanagan.

"The phone hasn't stopped ringing. People who haven't been here in years are calling in. Our advertising consists of local radio and GAA programmes. Now we'll be able to say there have been two wins for Mayo - the GAA and Flanagan's pub. That is a great association for us because a lot of people come in on match days. ”

Brian O'Sullivan, Heineken, presents John McNamara, Colleen Dermody and Kevin Kennedy, Maple Bar Hotel, with the Outstanding Customer Service Award.

Anton Savage presents Caroline and Luke Flanagan, Flanagans Gastro Pub, with the Connacht Bar of the Year Award.

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Awards

MUNSTER BAR OF THE YEAR The Pepperstack Bistro @ Rosie's Bar

DUBLIN BAR OF THE YEAR The Dropping Well The Dropping Well won the inaugural Dublin Bar of the Year Award.

The Pepperstack Bistro @ Rosie's Bar in Co Cork took the top honours in the Munster Bar of the Year category.

"We are thrilled to receive the award," says General Manager, Peter Cassidy. "Most of our 40-strong team have been here a long time. We run a pretty good operation in terms of food and drink and we fight every day to maintain our standards.

Awards are great but you have to behave as if you are looking for that award every day because you are only as good as your last service. The Chawke Group bought the Dropping Well 21 years ago next April. Charlie Chawke approached me to run the operation for him. It was pretty rundown then but he has put a lot of effort and money into it and developed it into what it is today.

He opened it up to great views of the Dodder River so it is an excellent spot to have lunch or to host events."

"When Anton was reading out the judges' comments I thought it sounded like us but it was still a surprise when our name was called out," says Imelda Budden, who owns Rosie's Bar along with her husband Martin. "I'm still on a high from the win. You wouldn't believe the boost that it has given us and our entire team of 25 staff. We are in business nine years and my husband Martin has been cheffing for 27 years in a variety of hotels and restaurants. I had always hoped that his efforts would be acknowledged because he is a really talented chef so it was great to get this level of recognition after nine years of running our own business. The interaction on Facebook has been wonderful. We had a few very busy weekends after the awards and we are constantly seeing new people coming through the door so we intend to continue pushing the win on social media."

Anton Savage presents Simon Bailey and Charlie Chawke, The Dropping Well, with the Dublin Bar of the Year Award.

Anton Savage presents Imelda and Martin Budden, The Pepperstack Bistro @ Rosie's Bar, with the Munster Bar of the Year Award.

LEINSTER BAR OF THE YEAR Fitzpatrick's Bar and Restaurant

COUNTRY BAR OF THE YEAR Fitzpatrick's Bar and Restaurant

Fitzpatrick's Bar and Restaurant in Co Louth won the Leinster Bar of the Year award.

Fitzpatrick's Bar and Restaurant in Co Louth won the Leinster Bar of the Year award.

THE NOMINEES:

THE NOMINEES:

• Fitzpatrick's Bar and Restaurant, Co Louth

• Baily's Corner, Co Kerry

• Kyteler's Inn, Co Kilkenny

• Bill Chawke's Bar, Co Limerick

• Scholarstown House Hotel, Co Louth

• Flanagan's Gastro Pub, Co Mayo

• The Central, Co Meath

• Fitzpatrick's Bar and Restaurant, Co Louth

• The Local at Dunbrody, Co Wexford

• Keltic Bar, Co Meath

• The Marble City Bar, Co Kilkenny

• McGourty's Bar, Co Roscommon

• The Terrace @ Dinn Rí, Co Carlow

• The Fairways Bar, Co Tipperary

• The Silken Thomas, Co Kildare

• The Local at Dunbrody, Co Wexford

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Awards

A Night of Glamour & Glitz The 2014 Licensing World Bar of the Year Awards

Mary Murphy and John Mansworth.

Brendan Napier (left) with Conor O'Grady and Alan Reinhardt.

Maura McCreanor and Ger Harte, Courtyard Bar, Clonakilty.

Darren McGovern and Andrea McKiernan of Harrison's Bar and Restaurant in Sligo.

Catherine O'Sullivan and David McKane of BSkyB.

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Awards

Paul Rawlings, Screach TV, with Aisling Keenan and Joe Grogan, Hargadons Bar.

Geraldine and Tony Newell of BSkyB.

John McCormack and Mark Hyland of Promoshades.

Margaret O'Driscoll and Pat Cronin, Courtyard Bar, Clonakilty.

David Barrett with Mandy Walshe and Francis McMorrow of the Clayton Hotel.

Liam Holland with Niamh Jordan and Anthony O'Farrell of the Radisson Blu Hotel.

Carol Lavery and Annette O'Donnell of McGettigans.

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Awards

Richie Broaders with Emmet Lanagan and Ray Langton of Langtons House Hotel.

Elizabeth Wichur, Paul O'Grady and Elettra Vignatia of the Mercantile Group.

Mike and Roisin O'Connor.

Brendan Maxwell and Carol Lavery of McGettigans.

Colin and Melanie Clarke of Cassidy Wines.

Darren Keane and Ken Ging, Druids Glen Hotel.

Paul Twomey and Gail Cotter Buckley.

Niall and Nicky Flynn of Kyteler's Inn.

Annette O'Donnell and Michael Naughton of McGettigans.

Elaine and Ray Murray of Paddy Macs.

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Awards

Aidan Brennan and Peter Barba of the Crowne Plaza Hotel.

John Hamill with Cormac Rose, Clontarf, and Pius Furlong of the Crowne Plaza Hotel.

Ali and Billy Chawke.

Suzanna Ziaeova, Ramona Maggar and Sinead Connell of Sure Bar.

Orla Ryan, Tania Duggan, Geoff Jones and Joan McGowan of The Fairways Bar & Orchard Restaurant.

Elaine and Niall McLoughlin of Dinn Ri Hotel.

Bernice and Charlie Chawke of Searson's Bar.

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Wine

Salud!

To Spanish Wines As Spanish wine enjoys something of a renaissance, Licensing World talks to Jean Smullen, wine expert and Spanish wine enthusiast, about the market for Spanish wines in Ireland.

S

ince the middle ages, Spain has been the number one ranked country in the world in terms of area covered by vineyards, with approximately 1.3 million hectares of vineyards.

However, Spanish vineyards have a low yield, because of the mostly dry climate, making Spain third in overall wine production behind France and Italy. In Ireland our appetite for Spanish wine is growing, due to increased visibility, an appreciation for Spanish culture, and the diversity of the wine production.

The Irish Appetite According to the latest report by the Spanish Observatory of the Wine Market (el Observatorio Español del Mercado del Vino), Irish customs figures

show that in 2013 Ireland imported 7.3% more Spanish wine, and the Spanish share of Irish wine imports increased in volume from 6.5% in 2005 to 9.9% in 2013. Tourism is a major industry in Spain and one of the most popular destinations among Irish holidaymakers. Tourism and, within it, gastronomy plays a major role in selling the Spanish wine story.

“Spanish wines have been growing quite steadily for the last number of years,” says wine expert, Jean Smullen. “They've now got about 10% of the Irish market.” We're also experiencing something of a 'Spanish Gastro Boom' in Ireland at present and the emerging tapas style of dining is giving Spanish wine a new focus. “This tapas culture is giving Spain great visibility too - we're seeing a lot more tapas

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Wine

bars in Ireland and we're seeing much more Spanish hams and chorizo in the supermarkets here,” says Jean. “That's going to open up Spanish wines to a much broader audience. The other thing Spanish wine has in its favour is that the Spanish age their wines before they sell them. That's a big plus for the Irish consumer and for the trade, who may not have the storage to age their own wines, and aged wine flavours are particularly popular with the Irish drinker. The Spanish are producing wines that people want to buy, at a very competitive price point, that are ready to drink.”

A Diverse Offering

RICHMOND MARKETING IS SOLE DISTRIBUTOR FOR SPANISH BODEGAS Richmond Marketing recently announced that it will be the sole distributor of two Spanish bodegas from January 2015 - Faustino branded wines from Rioja and Portia branded wines from Ribera Del Duero. Bodegas Faustino’s range of Rioja wines is drawn from 650 hectares of family-owned vineyards in the Rioja DOCa, showcasing an expertise which goes back over 150 years. The Martinez family's (proprietors of the Faustino Group) Faustino brand is the most popular in Ireland, accounting for one in three bottles of the style sold in the country. The fourth generation of the family is in control of the firm and are active in four different Spanish Appellations (DO’s), and own 1.900 hectares of vineyards across Spain and seven different wineries. Part of the Faustino Group, Bodegas Portia, began wine making in the 1990s in the Ribera Del Duero DO region. Bodegas Portia won first prize as the Best Tempranillo in the World for the Portia Crianza 2003 wine. The project includes 160 hectares of vineyards available in the region.

Spain has a huge diversity of terroirs, each individually suited to producing wines of great quality. Its diversity is still somewhat under appreciated, although that's beginning to change. The Spanish climate varies from region to region.

Most of central Spain has hot summers and very cold winters. In the north west, Galicia, there's a maritime climate and many rivers, which has lent it the name 'Green Spain'. In the south, there is hot arid desert, difficult for most grape varieties and, along the Mediterranean coast, warm temperatures and cooling breezes are more favourable for grapegrowing.

Emerging regions that are proving popular with the Irish drinker include Navarra and Valencia. The acclaimed Rioja region is producing new styles, such as Rueda, Birezo and Priorat. Almost every region is producing unique wines with local grapes, from Garnacha, Monastrell, and Mencía to Godello, Macabeo, Loureira and Albariño.

“Spain is capable of producing a diversity of wine styles - you can get cool climate whites and full bodied reds and that's a key selling point,” says Jean. “It used to be Rioja, Sherry and Cava; that was all anybody thought of when they thought of Spanish wines. At the moment, it's all still about price, so we're going beyond Rioja, because Rioja is a pricey enough wine. We're now sourcing wines from other regions, particularly Almansa and Valdepeñas.”

Spanish Bubbles Cava, the sparkling wine mostly produced in Catalonia, has waned in popularity. In Ireland, hit by competition, sales of Cava decreased in value in 2013 (Spanish Observatory of the Wine Market).

“Cava is a superb alternative to

Wines from Spain in Dublin 2014 Wines from Spain held a tasting event on September 15th at The Shelbourne Hotel in Dublin, featuring over 350 Spanish wines from 23 Irish importers. This was the 11th year of the Wines from Spain annual event, and tasting seminars were held throughout the day for the press and the trade. José Moro of Bodegas Emilio Moro & Cepa 21 educated guests with three seminars, featuring his favourite wines. Jerez, or sherry, the most iconic Spanish wine, was highlighted throughout the event. Guests were taken on a trip through Jerez by Jan Pettersen of Rey Fernando de Castilla, and had the chance to taste and choose their favourites out of a selection of 25 sherry wines.

Champagne but the problem is that Prosecco has taken over,” says Jean.

“Ten years ago, people had never even heard of Prosecco - they knew more about Cava. But Prosecco became the bubbles for the recession; it's still the bubbles to drink and its popularity doesn't seem to be showing any signs of abating. As long as Prosecco is still driving the market as hard as it is, Cava is going to struggle to compete. Cava, Cremants, and New World sparkling wines have all suffered as a result of the success of Prosecco. It has taken the focus off all the other wonderful sparkling wines that are available.”

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