Licensing World

Autumn 2016

4 Craft Beer’s Market Share Rises Sixfold Since 2012 5 Jameson Sales up 12% 6 Irish Whiskey Wins Australian Trade Mark Action 8 Publicans Celebrate Successful Summer 10 Coman’s Launch Maintains Gin-naissance 11 250 Years of the Long Hall

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THANK YOU TO OUR SPONSORS

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Contents

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NEWS COVER STORY Coca Cola Ireland's Schweppes range is sporting a brand new look and, with the government planning to introduce a sugar tax in 2018, the company's other new offering is bang on trend and a direct response to market requirements.

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Orla Connolly reports on Dublin's newest venue, which offers offbeat drinks, a satisfying food service, and approachable staff.

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RE-BREWING PROJECT Carlsberg treated the Irish drinks trade to an evening of innovation in TCD's Science Gallery in Dublin where they showcased a range of lagers that have emerged from their unique 'rebrew' project.

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BOOK REVIEW Andrew O'Gorman, Former Head of the Department of Bar Management in DIT and a past President of the Bartenders Association of Ireland, reviews the recently published 'Have Ye No Homes To Go To? The History of the Irish Pub' by Kevin Martin.

WINE The modern South African wine industry began just over 20 years ago when Mandela walked to freedom from Verster Prison. Fast forward 20 years and much has changed in terms of where South Africa is now positioned.

Jean Smullen reports.

MOVERS & SHAKERS Read about two of the hospitality industry's leading ladies who are moving to pastures new this autumn.

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PUB PROFILE

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IN CONVERSATION WITH...

Jennifer English, Diageo's Europe Marketing Director for Lagers and Ales.

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The Ballymore Inn's Georgina Campbell explains why the Irish pub is uniquely placed to benefit from the growing market for casual dining.

SKY BAR OF THE YEAR AWARDS 2016 All things 1980s were being celebrated at this year's Sky Bar of the Year Awards at the Round Room in Dublin's Mansion House on August 22nd. Turn to Page 31 to read about our winners, as well as our pre-drinks reception and post-event party at 37 Dawson Street.

GASTRO GURU

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BUSINESS MATTERS The Irish Wine Association is calling for a 15% alcohol excise reduction in the upcoming Budget, stating that Ireland’s penal excise rate is bad for jobs, consumers and tourism.

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Editor's Letter

Exorbitant insurance costs aren't just a topical issue on the national stage at the moment. The Licensed Vintners Association (LVA) is claiming that crippling insurance hikes are damaging the viability of pubs in the capital. The association wants the Government to carry out an independent review of the business insurance market in Ireland.

According to the LVA's Chief Executive Officer, Donall O'Keeffe, recent insurance increases averaged 20% annually over the last two years and the situation is now reaching breaking point. "Insurance costs for Dublin publicans are a very serious expense, typically ranging from €15,000 to €25,000 per annum," he says. "However, many larger LVA members, especially in the late bar scene, are facing premiums of 550,000 to 5100,000 per annum. Such increases are simply not sustainable."

The Joint Committee on Finance, Public Expenditure and Reform recently announced that it would be investigating the motor insurance industry. The LVA is calling on the Government to expand the work of that Committee to include business insurance. "Action must be taken immediately before these outrageous increases force businesses to the brink, putting jobs at risk in the process," says Donal O'Keeffe.

In addition to the cost of insurance, the LVA says there is widespread concern about how the claims system is functioning. It believes that the two-year period in which it is possible to lodge a claim is completely excessive, while the majority of claims are by-passing the Personal Injuries Assessment Board process. The Association says that, as a result, many members face an expensive and time-consuming process and, in many cases, claims are being settled directly by the insurance company.

Donal O'Keeffe describes the lack of industry information and transparency on how claims are settled as "shocking", and he says that the role of insurers and the legal profession, as well as the level of compensation awards and false/exaggerated claims, were all factors in driving up the cost of renewal.

Clearly, if this issue is not addressed by Government quickly, more and more pubs in our industry will be under extreme pressure. The Government cannot allow business insurance costs to threaten the viability of the licensed trade. They need to identify and remedy the causes of high insurance costs as a matter of urgency.

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Layout: Antoinette Sinclair Advertising Design: James Moore Production: Nicole Ennis Stock Photography: iStock.com Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7.

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 2016. 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 @BarOfTheYear #SkyBarAwards16 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

Maev Martin Editor

www.facebook.com /TheHotelCateringReview

email: maev.martin@ashvillemediagroup.com tel: 01 432 2271

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GREAT TASTE

LOWER CALORIES LOWER ALCOHOL

HEINEKENLIGHT.IE

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News

NEWS ROUND-UP CRAFT BEER MARKET SHARE RISES SIXFOLD SINCE 2012 That's one of the key findings of the Independent Craft Brewers of Ireland's annual economic report, in association with Bord Bia, which was launched at the Irish Craft Beer Festival at Dublin's RDS (September 8th to 10th).

The report also reveals that the number of Irish micro (craft) breweries has quadrupled in four years and currently sits at approximately 90 nationwide.

Total turnover in the industry was 40m last year and is anticcipated to grow to just under 60m this year.

This is an eleven fold increase since 2011. Based on the 2016 estimates for Irish craft beer production and consumption, the share of craft beer in overall Irish beer production and consumption has risen approximately six fold since 2012. The production microbrewing sector has directly created 167 new jobs in the past year.

There are production microbreweries in operation in 23 of the 26 counties.

Pictured at the launch of Bord Bia’s new report on the craft beer market in Ireland are (l-r): Denise Murphy, Beverages Manager, Bord Bia, Minister for Agriculture, Food and the Marine Michael Creed, and Seamus O'Hara of The Carlow Brewing Company.

The Independent Craft Brewers of Ireland symbol was also launched at the Festival. The Independent Craft Brewers of Ireland symbol will clearly differentiate independent Irish craft beer from beer disguised as such. The symbol offers reassurance to consumers that the brewery the beer came from is independently owned, small scale, a registered microbrewery as recognised

by Revenue, and that the brewer has

SABMiller Recommends New AB InBev Offer SABMiller's board unanimously recommended Anheuser-Busch InBev SA's improved $104bn takeover offer in August, paving the way for the biggest acquisition in the history of the beer industry. Part of the approval process includes a complex set of divestments around the globe. Molson Coors Brewing Co is set to acquire SABMiller's stake in the MillerCoors brewing venture, while Japan's Asahi Group Holdings Ltd has agreed to buy the Peroni and Grolsch brands in Europe. The deal to merge SABMiller and AB InBev, termed 'Megabrew' by analysts, would create a behemoth controlling about half of the industry's profits.

The combined company will have the number one or number two positions in almost all of the world's biggest beer markets, and provide AB InBev with its first toehold in Africa, where about 65 million people are due to reach the legal drinking age by 2023.

complete ownership of the brand.

The line-up at this year's Irish Craft Beer Festival consisted of over 50 breweries and cider makers totalling over 300 Irish-produced beverages on offer to attendees. The event also featured the international guest brewery line up of Logan Plant’s Beavertown and Odell’s Brewery from the US. Guests were granted unlimited access to brewers, festival special brews, and one off collaborations, as well as masterclasses featuring top chef, Kevin Dundon and the master of craft in the US, Doug Odell. Breweries and cider makers participating in this year's festival included Arthurstown Brewing Company, Beaky Dargus, Beavertown, Black Donkey, Blacks, Boyne Brewhouse, Bushmills, Carrig, Dew Drop, Dungarvan, Eight Degrees, Galway Hooker, Hope, Independent, Jack Codys, Killarney Brewing, Kinnegar, Long Meadow, Longueville House, MacIvors Cider, Metalman, Micil Irish Poitin, MONT, Mountain Man, N17, O’Hara's, O Brother, Odells, Porterhouse / Dingle, Rascals, Reel Deel, Scotts Cider, St Patricks Distillery, Stationworks, Stonewell Cider, Sullivans Brewing Co, Toby’s Cider, Tom Creans, Trouble, West Kerry, Western Herd, White Hag, Wicklow Brewery and Wicklow Wolf.

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HENNESSY TEAMS UP WITH TATTOO ARTIST Hennessy is celebrating the newest edition to its Very Special Limited Edition series with a bespoke design crafted by Scott Campbell, the acclaimed American tattoo artist. Hennessy has a tradition of identifying and supporting avant-garde artists, having worked with internationally renowned urban artists, including Ryan McGuinness and Shepard Fairey. Scott Campbell is best known for tattooing stars and icons from the worlds of cinema, fashion, art and design at his Brooklyn studio, including Marc Jacobs, Heath Ledger, Penelope Cruz and many more. Since 2007, his recognition has stretched beyond the world of tattoo art into the global contemporary art scene, with his sculptures, paintings and drawings exhibited in galleries across the US, Mexico, Europe and Asia.

Inspired by the intricate penmanship of James Hennessy, the Maison’s second-generation visionary and an inveterate traveller, Scott Campbell's design is based on a pair of wings, a universal symbol of freedom and travel.

Decorative elements include an intricate silver and black motif incorporating Hennessy Very Special’s three stars, an iconic signature of the brand.

Rye River Secures New Financing Rye River Brewing, the company behind the McGargles brand of craft beer, has agreed a new financing deal with Bluebay Ireland Corporate Credit.

The deal will refinance existing debt with Ulster Bank as well as provide development capital for the business.

Rye River Brewing was set up in 2013

by Niall Phelan, Alan Wolfe and Tom Cronin, who previously worked with Diageo, Heineken and Molson Coors.

The debt financing deal with Bluebay completes the majority of the brewer's funding needs. Since its launch three years ago, Bluebay, which is backed by the Ireland Strategic Investment Fund, has funded TV3, the wind energy company Gaelectric, the fast food group Abrakebabra and the fibre broadband company Magnet.

Whiskey Live Dublin 2016 Whiskey Live Dublin will return to The Printworks in Dublin Castle on November 5th after its successful run in the city centre location last year.

The festival, which is now in its sixth year, is an international celebration that brings together an eclectic range of Irish and international whiskeys, along with food and a variety of whiskey master classes. Whiskey Live Dublin gives visitors the unique opportunity to sample whiskey, whiskey cask-matured craft beers, whiskey cocktails and other Irish spirits while mingling with producers and distillers from the industry. Some of Dublin’s best restaurants will also be present with food pairings to match some of the whiskeys. Visit www. whiskeylivedublin.com for more details.

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IRISH WHISKEY WINS AUSTRALIAN TRADE MARK ACTION The Wild Geese Irish Whiskey welcomed the unanimous decision of the Federal Court of Australia in July that will enable the independent global Irish whiskey brand to enter the Australian market. Five Australian Federal Court judges found in favour of an appeal by the Wild Geese Irish Whiskey concerning the non-use of trade marks by Wild Turkey. The appeal relates to the last attempt by Pernod Ricard, then owners of Wild Turkey, to prevent the Wild Geese Irish Whiskey from market entry into the Irish whiskey category.

Overall, this activity comprised several geographies and over 50 actions over 14 years, following the refusal by The Wild Geese to comply with Pernod Ricard’s demands that it be granted the right of veto where The Wild Geese Irish Whiskey could be sold in competition with Jameson.

This particular action, initiated by Pernod Ricard in 2002 and then taken up

by Campari when Wild Turkey was sold, sought to secure the ‘Wild Geese’ trademark in Australia and thus prevent the Wild Geese Irish Whiskey from trading in an important Irish whiskey market. In an attempt to limit the reach of The Wild Geese Irish Whiskey, Wild Turkey took assignment of the ‘Wild Geese’ trademark from Wild Geese Wines in Australia in 2007. This latest action has subsequently found that, while the ‘Wild Geese’ trademark had been used by Wild Turkey between 2007 and 2010, it was done so incorrectly. Such was the strength of the appeal that the five presiding judges unanimously found for The Wild Geese and awarded indemnity costs. Ándre Levy Co-Founder and Chairman, The Wild Geese Irish Whiskey, said that the victory was important for the company and for the Irish whiskey industry as a whole. "The Wild Geese IrishWhiskey has been involved in a 14 year legal battle with Pernod Ricard involving over 50 separate actions around the world, all of which we have successfully defended," he said. "This includes the US where The Wild Geese is sold as The Wild Geese Soldiers & Heroes. These actions sought to limit the market access of the Wild Geese Irish Whiskey and other smaller independent brands of which we are a representative. Despite the supposed renaissance of Irish whiskey, the reality is that the industry is still dominated by large organisations such as Pernod Ricard. We continue to fight for our right to contribute to the Irish whiskey category which we have been a part of since 1999. Therefore, to ensure our continued growth and success, we have been forced to buy Irish whiskey at a premium from third parties who have been able to access whiskey that we are unable to purchase directly from large producers. Big company tactics are designed to remove competition.”

Barrel Hunt Marks Jack Daniel's 150th Birthday In celebration of the 150th anniversary of the Jack Daniel Distillery, Jack Daniel’s Tennessee Whiskey ran a barrel hunt in Galway, Cork and Dublin during September.

Handcrafted Jack Daniel’s whiskey barrels were hidden in historic and cultural sites in Galway, Cork and Dublin, with clues on the Jack Daniel’s Ireland Facebook Page to help guide fans to the secret locations. Updates and results were shared as barrels were found and prizes were claimed in each location. Each hidden barrel in the scavenger hunt was used to mature Jack Daniel’s Tennessee Whiskey before being recrafted for the hunt to house prizes, which included an original, oneof-a-kind bar kit made with white oak from the barrels.

Barrel hunt winners also get to keep the authentic Jack Daniel’s barrel. “The barrel is key to crafting Jack Daniel’s Tennessee Whiskey as it accounts for 100% of its colour and 70% to 80% of its flavour,” says Jack Daniel’s Master Distiller Jeff Arnett.

The first barrel hunt took place at the home of the distillery in Lynchburg, Tennessee on July 1st and will visit more than 50 countries over 90 days.

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MAJOR INTERNATIONAL AWARD FOR MULDOON Muldoon Irish Whiskey Liqueur by Anchor Spirits Ireland Ltd, a relatively new Waterford start up, has won its first major world award at the International Wines and Spirits Competition (IWSC) held in London on July 27th. Competing against many of the world’s finest liqueurs, Muldoon was awarded the silver medal in its category.

Muldoon already holds a gold medal from the prestigious Irish Whiskey Society and a Blás na hEireann accolade, the country’s biggest competition for quality Irish produce. The multi award winning liqueur comes from the same stable as Thin Gin, winner of Best Irish Gin at the most recent Irish Whiskey Awards. Anchor Spirits Ireland Ltd was co-founded in 2013 by two newcomers to the drinks industry, Timmy Ryan and Nichola Beresford. Both are well known media figures in Waterford and moving into business was a huge departure for the couple. The company has just announced substantial fresh investment from a private US investor and is preparing to move to a new distillery facility this autumn. It is expected that the expansion will create at least 10 new positions, full and part-time, within the Waterford-based company in the coming months. Muldoon Irish Whiskey Liqueur is a premium spirit made from Irish whiskey coupled with traditional Irish toffee and hazelnut flavours. Sweet on the nose, but less so on the palate, Muldoon Irish Whiskey liqueur has been gaining appreciation in Ireland, Germany and other parts of Europe.

Muldoon is available in independent off licences and selected Supervalu stores. The International Wines and Spirits Competition is to award excellence to wines and spirits worldwide, encouraging recognition for quality products. Entries into the Competition are received from nearly 90 countries worldwide, with over 400 global experts judging products for seven months of the year.

70% of NoffLA Members Favour Tougher Alcohol Retailing Laws A reduction in tax on alcohol by as little as 10c on spirits/beer/cider and 50c on a bottle of wine in Budget 2017 would lead to 54% of businesses taking on more staff and 62% increasing staff pay.

That's according to figures released by the National Off-Licence Association (NOffLA) on July 12th as part of its Budget 2017 pre-budget submission to the Department of Finance. NoffLA also released the results of its 2016 member’s survey which shows that 55% of off-licences across Ireland will struggle to remain open if the current level of excise is increased in Budget 2017, jeopardising thousands of jobs. If the current level of excise is reduced, 81% of respondents would re-invest in their business by increasing product quality and range. Since 2008, the independent off-licence industry has lost 3,000 jobs and NoffLA is calling on the Government to protect the remaining 5,900. In its pre-Budget submission to the Department of Finance, NoffLA has called on the Government to reverse the Budget 2014 excise increases on alcohol as Ireland has the highest excise

on wine in the EU and the third highest tax on beer and spirits. NoffLA also wants the Government to restore parity to wine taxation in relation to domestic alcohol as the excise on a bottle of wine is on average 35% higher than the equivalent excise on cider and beer. The association is calling for the reintroduction of a ban on the below cost selling of alcohol (70% of respondents to the members survey believe that a ban on below cost selling will curb heavy and irresponsible discounting of alcohol) and for the establishment of tighter control on out-of-state imports in terms of VAT and excise collection. The 2016 NoffLA Members Survey reveals that 41% of those surveyed reported a decline in turnover in 2015. 73% reported reduced sales volumes since 2012, with 45% citing excise increases and 33% citing a lack of legislation as the primary factor. In addition to the reduced cash flow due to excise increases, 45% have had their bank facilities reduced, and 52% have been impacted by minimum wage increases, leading to 66% of respondents experiencing credit difficulties.

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BRITVIC REPORTS REVENUE & VOLUME INCREASE Britvic Ireland revenue increased by 10.6% and volume increased by 8.3%, with both Counterpoint and Britvic Ireland in strong growth. That's according to the quarter three trading update from Britvic plc for the 12-week period to July 3rd 2016. Both the carbonates and stills portfolio revenue increased during the quarter. Britvic Ireland has now delivered revenue growth in five of the last six quarters.

Ballygowan is the fastest growing product in the overall soft drinks market in Ireland. And MiWadi is performing strongly, as are no sugar innovations MiWadi 0% Sugar and Club Zero. Britvic has reported quarter three group revenue of £346.3m, up 5.3% on last year.

On an organic basis, revenue declined 0.7% to £326.5m. Britvic will release its preliminary results on November 30th 2016.

Publicans Celebrates Successful Summer The Licensed Vintners Association (LVA) enjoyed their end of summer social this month with a BBQ at their headquarters in Anglesea House in Dublin. The annual event is a chance for the publicans to get together to celebrate a successful summer for the trade. More than 300 members joined LVA Chairperson Deirdre Devitt to enjoy the hospitality, with food provided by Musgraves, and Madigan’s running the bar. Dooney Delights were also on hand with something sweet for members. The event, which takes place at the LVA headquarters each year, is a chance for members to come together before the start of the busy autumn season.

With just a couple of months remaining until the association celebrates their bicentenary, plans are being put in place for 2017 activity. The LVA is one of the oldest trade associations in the country with an unbroken history tracing its foundation back to 1817. Several special events will be organised to mark the bicentenary.

(l-r): Ciaran Gleeson, Gillian Gleeson, Patricia Gleeson and John Gleeson of Gleeson's Booterstown with Helena Keogh and Enda Keogh of Peter's Pub.

LVA Chair Deirdre Devitt with Karen Moran of The Red Cow.

(l-r): Tom O'Brien, The Ferryman, Tom Salmon, Salmon's Pub, and Niall Lawless, Paddy Cullens.

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Febvre Sells Shareholding in French Subsidiary

JAMESON SALES RISE 12% BY VOLUME Jameson recorded its 27th consecutive year of growth for the year ending June 2016, with the whiskey now representing almost a quarter of Pernod Ricard's sales in the US. The brand, which is the world's best selling Irish whiskey with sales of 5.7 million cases, recorded a 12% rise in volume growth for the year, with value growth up 16%. Irish Distillers said that its flagship product recorded double and triple-digit growth in 62 out of the 130 markets in which it is available. Jameson was a key driver of Pernod Ricard's overall performance over the year. With 23% growth in the US, the brand is now a cornerstone of the group's North American business. Sales were boosted with the launch of Jameson Caskmates, a variation that is aged in craftstout-seasoned oak barrels. The whiskey, which is already being exported to 30 markets, resulted in incremental value growth for the brand of 11% last year. Irish Distillers' portfolio of prestige whiskey brands (which comprises Redbreast, Green Spot and Midleton Very Rare), which are exported to 22 markets, saw growth of 24% last year with sales in the US up by 17%, led by Redbreast, which grew by 24%. The group said it saw a three per cent rise in value terms for spirits in Ireland for the year. Spirit sales in the on trade were up two per cent nationally. The firm's whiskey brands, which have an 83% market share in Ireland, performed well with Jameson up eight per cent in value terms and Redbreast growing 34%, albeit from a smaller base. Irish Distillers sold Paddy Whiskey to the New Orleans-based drinks company Sazerac earlier this year. Visits to the Old Jameson Distillery and the Jameson Experience Midleton rose four per cent to 421,000 over the year under review. The distillery, which closed on August 31st until March 2017 for a 11m revamp, recorded 296,000 visits, while its Co Cork equivalent was visited by 125,000 people.

Febvre & Company Ltd has sold its 99.79% shareholding in French subsidiary Paul Sapin SA to Les Grands Chais de France with immediate effect. Les Grands Chais de France, the 'GCF Group,' was established in Petersbach, Alsace in 1979 by its present CEO Joseph Helfrich. The family-owned Group is the second largest producer and the number one exporter of French wines around the world.

They are a leading player in the development, production and marketing of French wine and spirits in France and abroad.

Febvre acquired the majority shareholding in Paul Sapin SA in 1999 and have overseen its growth and development.

Paul Sapin SA specialises in sourcing, developing, bottling and marketing wines from around the world for sale in all major markets. Brands that Febvre represents include Paulita, Les Chaises, and Babington Brook, as well as internationally-acclaimed brands De Martino, Distell SA, Champagne Taittinger, Delas Freres, Maison Louis Latour, Francois Lurton, and others from around Europe, Australia, New Zealand, Africa and America. The sale of its shareholding in Paul Sapin SA will allow Febvre to concentrate on its core activities on the island of Ireland.

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AN APPRECIATION: OLIVER HUGHES

Comans Launch Maintains Gin-naissance With the gin revival in full swing and the demand for new and interesting gin brands growing, Comans has introduced the aptly named 6 O’Clock Gin and 6 O’Clock Tonic in Ireland. Once considered an older person’s drink of choice, G&T has grown in popularity with the younger population. In fact, gin has been considered the ‘new’ vodka, attracting the trendy crowds of spirit lovers, and a 50% yearon-year increase in sales of the spirit is being reported. For that reason, Comans has now brought 6 O’Clock Gin, and its appropriate partner 6 O’Clock Tonic, to the Irish market. The creation of familyrun Bristol-based fruit liqueur specialists Bramley & Gage, the name '6 O'Clock' refers to a great grandfather who was an inventor, engineer and gin lover who would settle down with a gin and tonic at 6pm each day for some inspiration.

The accompanying tonic water has been developed specifically to be paired with 6 O'Clock Gin and is now also available in Ireland.

Interestingly, gin has no set core ingredients and can be produced from any range of botanicals, which is why there is such a fantastic variety of complex tastes to suit many palettes. 6 O’Clock Gin has hints of elderflower with bursts of orange and lemon citrus. It is available now at selected bars.

The Irish drinks industry lost one of its key leaders and innovators with the passing of Dublin publican Oliver Hughes in July. One of the co-owners of Lillies Bordello and the Porterhouse Group, the former criminal barrister passed away suddenly at his home in north Dublin at the age of 57. A former chairman of the Licensed Vintners Association, Mr Hughes first entered the pub trade with his cousin Liam LaHarte. They co-founded the Porterhouse Group and set up their first venue in Bray in 1989, which became one of the most popular venues in Wicklow.

Ten years on, they opened another bar in London in 1999 as the company continued to grow. This was followed by a second Dublin venue in Temple Bar in 1996. They then set their sights on VIP haunt Lillies Bordello and the adjacent venue formerly known as Judge Roy Beans, which they turned into Porterhouse Central. Mr Hughes was one of the first publicans to pioneer craft beers and the Porterhouse Brewery now supplies all seven of its bars and exports to America. More recently, Mr Hughes opened the Dingle Whiskey Distillery, which was the first purpose-built distillery for whiskey in Ireland for over 200 years. In June of this year the group completed the refurbishment of its Glasnevin venue, turning it into Whitworth Dining and Bar. I interviewed the late publican for the summer 2015 edition of Licensing World, at a time when the LVA and the VFI appeared to be on the cusp of a landmark decision to endorse the merger of both bodies. He highlighted statistics from the Revenue Commissioners, which revealed that 78% of all pubs in the country turnover less than 5,000 a week. “Contrary to the public perception, there are a lot of publicans out there who clearly aren’t in this business for the money!” he said. “When you look at the situation in rural Ireland it is even more startling - a number of rural pubs only turnover 1,500 a week and 40% of that turnover would be cost of goods.” Apart from offering his opinions on the the common cost constraints that rural and Dublin publicans have to deal with, Oliver expressed strong views about the then government’s public statements criticising the ‘drink culture’ in Ireland and the demonisation of alcohol in the national media. “If you were to buy into the a lot of the public discourse in Ireland you would think that we were the only country in the world with a ‘drink culture.'

Look at Northern Europe, for example. Yet, despite government pronouncements about the perils of drink, in recent years we have allowed alcohol to be sold at a lower price than water. A can of beer was 1.30 in 1979 and now it is 65 cent so if the Government is so concerned about the health of our young people why do they allow alcohol to be used as a loss leader in supermarkets? The average American drinks more than the average Irish person but we binge drink and that is where education comes in. The Government often holds up countries like France and Spain as examples of a sensible drinking culture - and their taxes on alcohol are very low. Our excise rates are one of the highest in Europe so the government has to deal with this.”

Wise words indeed.

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QUINTESSENTIAL INVESTS IN TOP NORTHERN IRISH CIDER London-based Quintessential Brands is to acquire a shareholding in one of Northern Ireland’s most successful cider and juice processors. The British drinks group is to acquire a 33% holding in Tempted? Irish Cider, a producer of a range of artisan Irish ciders which recently expanded its operations near Loughgall in Co Armagh. Tempted? is the brand of a range of ciders produced by Davy and Janet Uprichard in a unit at their home in Lisburn. The company has recently moved its processing operations to the orchard in Loughgall of one of its key suppliers. They started the craft business in 2009. Tempted? ciders have won Great Taste Awards, Irish Quality Food and Drink Awards and Blás na hÉireann, Irish National Food and Drink Awards. The Tempted? range comprises sweet, medium and dry ciders, as well as strawberry, and the recently launched elderflower. The Tempted? deal follows the earlier investment

by Quintessential in another Northern Ireland craft business, Clanconnel Brewery in Co Armagh, producer of McGrath’s range of beers and ales that was founded by Mark Pearson.

Quintessential has also acquired the Dublin Whiskey Company and plans to invest in a new distillery in Dublin city centre. It also owns Thomas Dakin Gin and Feeney Irish Cream Liqueur.

Long Hall Celebrates 250 Years The Long Hall in Dublin is celebrating its 250th birthday. The bar began serving pints of porter to customers in 1766, just seven years after Arthur Guinness had begun brewing ales at St James' Gate and 25 years before Powers Whiskey hit the shelves. The owner Marcus Houlihan is planning a birthday party in October in the bar on South Great George's Street and a 25-year-old edition of Powers Long Hall Bar whiskey will be issued the following month. The bar, which was first converted from the private home of a magistrate, is popular with locals and tourists alike. The legendary pub featured in the music video for Phil Lynott's hit 'Old Town.'

Ireland's Favourite Craft Beer Now Canned Franciscan Well, which includes Ireland’s number one craft beer Rebel Red (AC Nielsen ROI On-Trade MAT to end June 2016) among its range, has brought its award-winning craft beer into canned format, effective since August. Rebel Red, Friar Weisse and Chieftain IPA will be offered in a 330ml can for the first time in the off-trade across Ireland, with selected on-trade sites also stocking the product. It is the first time that Franciscan Well has canned any of its beers.The Franciscan Well range has also been rebranded. The decision to can Ireland’s favourite craft beer range is part of an international trend which has seen rising consumer demand for craft beer in a can instead of a bottle. In the US, 30% of all craft beer sold in the off-trade is in can format. In Ireland, craft beer sold in cans accounts for around 15% of sales in the off-trade and that figure is expected to double over the next couple of years. All brewing and canning will take place at Franciscan Well’s new brewery in Cork city, which opened last year.

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Cover Story

Effervescent

Heritage Coca Cola Ireland's Schweppes range is sporting a brand new look.

S

chweppes was invented in 1783

by Jacob Schweppes, known as the ‘Creator of Bubbles’.

Since the invention by Jacob Schweppes of the world’s first commercial beverage carbonation system and soda water, the ‘Schweppes’ name has been synonymous with quality.

Jacob’s passion and pioneering spirit gave birth to a collection of adult flavours and effervescence, from soda water in the 18th century to tonic water, ginger, and lemonade in the 19th century, and bitter lemon in the 20th century.

The slimline range has also been available to consumers since 1965.

Now to better reflect the 200 years’ of experience, the Schweppes range is being re-launched with a new look and feel. The sleeker brand look and new bottle shape will feature across the existing 125ml range, and the new 200ml pack. Available since August, the 200ml pack conveys the simple sophistication of the brand, and will be accompanied by a new 125ml glass bottle from January 2017.

According to the Nielson IOI May 16 Value Sales report, Schweppes was the number one mixer brand across the island of Ireland last year. “Schweppes’ legendary tonic remains the signature taste of the brand with its delicate balance of bitterness, acidity and citric sweetness,” says Peter Hughes, Licensing Marketing Manager with Coca Cola Ireland. “The tonic only uses natural flavourings and contains the highest

quality ingredients, including quinine from cinchona bark. Schweppes is the quintessential mixer for publicans, and the one to beat among the discerning tonic drinker. The evolution of the brand look and feel, combined with the sleeker bottle shape, will better reflect the premium taste and heritage of Schweppes. We are also pleased to expand the range with a new 200ml pack size, offering greater value for consumers.” ■

For further information on the new Schweppes range or any Coca-Cola product, contact your local Coca-Cola HBC salesperson or Customer Service Helpline on ROI 1890 262226 or NI 0845 608 8889.

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Movers & Shakers

Movers & Shakers Two of the hospitality industry's leading ladies are moving to pastures new this autumn as Heineken's Sharon Walsh heads up their operation in Amsterdam and Lisa Jameson takes over the reins at Teeling Whiskey Company.

New Global Director, Cider, for Heineken Sharon Walsh has been appointed Global Director, Cider, for Heineken.

Sharon commenced her new role on September 1st and her replacement as Marketing Director of Heineken Ireland, will be announced in the coming weeks. Based in Amsterdam, she will report directly to Chief Commercial Officer Jan Derck van Karnebeek.

As Global Director for Cider, Sharon will shape Heineken’s global cider business to grow category revenue, market share and penetration. She will leverage the expertise of Heineken’s cider assets from the UK, New Zealand and Cidrerie Stassen and work alongside Heineken’s global markets to develop models and strategies that grow the company’s cider category.

She will also be responsible for leading Heineken’s cider innovation models and activities.

Sharon Walsh joined Heineken Ireland in 2011 and was appointed Marketing Director in 2012. She was instrumental in unlocking business growth with successful additions to the portfolio such as Desperados, Heineken Light and Cute Hoor. She also drove Heineken’s innovation strategy with the successful launch of Orchard Thieves in 2015, a phenomenal brand success story that has seen Orchard Thieves steal a significant share of Ireland’s total cider market to date. The success has sparked a rollout of the brand across Europe. In 2015, Sharon was awarded as one of Ireland's leading marketing experts by the Marketing Institute of Ireland and her team then received the prestigious award of ‘Irish Marketing Team of the Year 2016’.

Before joining Heineken Ireland, Sharon had senior marketing positions with UDV, Diageo and Coca-Cola in Ireland.

Teeling Appoints General Manager

Sharon Walsh

The Teeling Whiskey Company (TWC) has appointed Lisa Jameson as the new General Manager of the visitor centre at the Teeling Whiskey Distillery. Lisa has over 10 years’ experience in the tourism and hospitality sector, having cut her teeth in the visitor attraction industry by playing a key role in the re-launch of the National Wax Museum.

She subsequently spent seven years as General Manager at the National

Lisa Jameson

Wax Museum Plus and, more recently, project managed and launched Dublin’s Irish Rock N Roll Museum Experience in Temple Bar. In her previous roles she worked with Ireland’s oldest pub, The Brazen Head, and was a member of the International Association of Amusement Parks and Attractions, regularly attending their industry trade shows, events and conferences. Lisa has a BA Hons Degree in Marketing and Event Management from Dublin Business School and is currently taking part in the new Fáilte Ireland Visitor Attractions Senior Management Programme along with professionals across the tourism sector. ■

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1 IN EVERY 3 PINTS SERVED…

The GUINNESS word and associated logos are trademarks© GUINNESS & Co. 2016 Source of statistic: Nielsen IOI On Trade Audit data to Feb 16

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Re-Brewing Project

Adding a Touch of Time (And Technology)

Diageo treated the Irish drinks trade to an evening of innovation in TCD's Science Gallery in Dublin where they showcased a range of lagers that have emerged from their unique 'rebrew' project.

U

sing sophisticated techniques, Carlsberg Research Laboratory claims to have rebrewed the "world’s first quality lager."

It is brewed with the original pure yeast that was developed at the Carlsberg Lab and which revolutionised the world’s beer brewing in 1883.

According to Carlsberg, the yeast has, surprisingly, survived 133 years in a beer bottle in the brewery’s old cellars, and leading brewing experts have now managed to rebrew what is considered to be the father of most modern day lager beers.

Bjarke Bundgaard and Louise Bach

Sapna Negi and Rory Carrick.

In the old days, brewing beer was an unpredictable process that often resulted in undrinkable beer due to the phenomenon known as ‘beer sickness’. However, in 1883, Carlsberg Research Laboratory revolutionised quality beer with its ground-breaking discovery of pure yeast, which made it possible to make quality beer from every brew. As beer sickness was a widespread problem back then, Carlsberg gave the pure yeast, aptly named ‘Saccharomyces Carlsbergensis’, away for free to other brewers. Today, most lager beers in the world originate from that pure yeast discovery, including major international brands.

“Without it, we wouldn’t have the type of beer that is now 90% of the world’s market,” says Britain’s leading beer historian Martyn Cornell. Recently, scientists at Carlsberg Laboratory made an extraordinary discovery in the old

cellars of Carlsberg in Copenhagen, Denmark. They found one of the very first Carlsberg beers brewed with the original pure yeast from 1883. After one year of intense research, they were able to extract living yeast cells from the bottle. To celebrate the 140th anniversary of the Carlsberg Research Laboratory, leading scientists and brewers at the Laboratory have now rebrewed the lager using the original pure yeast and the exact same recipe, ingredients and brewing techniques as in 1883.

The Carlsberg Laboratory was set up in 1875 to advance the scientific understanding of malting, brewing and fermenting processes. “The Laboratory is renowned for some of the most extraordinary inventions of the past century, ranging from Professor Dr. Emil Chr. Hansen’s method of purifying yeast, to the invention of the pH scale, the concept of protein structures, and the characterisation of enzymes that now enables low temperature clothes laundering," says Professor Flemming Besenbacher, Chairman of the Carlsberg Foundation and the Board of Trustees of the Carlsberg Research Laboratory.

"Carlsberg Research Laboratory remains a crown jewel in Carlsberg’s jewellery box and this beer, the first quality lager, was rebrewed in honour of the Lab’s historical research developments and its present day capabilities.”

How They Did It? • Leading scientists and brewers used floor malted barley malt made on a contemporary pneumatic system at Stauning Whisky A/S in Skjern, near the Town of Aarhus. Floor malting was the malting technique that was used 140 years ago.

• The brewing water’s content of mineral salts mimic that of a 68’ deep well that was dug out in January 1883. The well draws water from 'Saltholmskalken,' a chalk layer that constitutes

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Re-Brewing Project

Simona Bonta at the Carlsberg Father of Quality Rebrew event in Dublin's Science Gallery on August 30th.

the bedrock of most of the Copenhagen region.

• J.C. Jacobsen originally considered Scottish and English barley varieties but, as the agricultural sector modernised in the 1870s, so did the barley quality. One of the original barley varieties was ‘Gammel Dansk’ (Old Danish), which Carlsberg used at the time and which was also used for the re-brew lager beer.

• The beer is neither filtered nor pasteurised, but has cleared somewhat through natural sedimentation. Yeast sediments and haze may occur in the rebrew lager.

• Historically, gelatin was occasionally used to clear beer but the need to do so with the rebrew seemed unnecessary, due to the use of purified yeast.

• Back in the early 1880s, Carlsberg was more or less only brewing one sort of beer, and typically three or four times a day, meaning that the skilled brewers knew the brewing procedures well and had no need to read recipes or note down details in journals, except for the ratio of water, malt and hops used. However, Carlsberg know exactly what equipment was available back then and how this was used. This has given Carlsberg the necessary information about the procedures for mashing and brewing.

• Glassblower Peter Nielsen is from Holmegaard, which is the oldest glassworks in Denmark (founded 1825) and has been the supplier of beer bottles to Carlsberg ever since the 1850s.

Working together with glassblower Anders Raad, they recreated the original 30+ bottles using a new wooden mould and dark green glass.

• The bottle was manufactured exactly as it was done 140 years ago. The 1,200 degree hot glass was mouth blown by the Holmegaard glassblowers through a small pipe into a wet local wooden mould.

• Holmegaard collaborated with Carlsberg and

Pete Snodden and Mike Sheridan.

Næstved Museum and enthusiastic amateur glass collectors in Denmark. Holmegaard established automated/machined bottle making using metal moulds in the 1890s. Therefore, a bottle from the 1870s had to be mouth-blown into a wooden mould. Carlsberg knew for certain that the bottle had to be 3 ¼” of a pot. ■

“According to Carlsberg, the yeast has, surprisingly, survived 133 years in a beer bottle in the brewery’s old cellars, and leading brewing experts have now managed to rebrew what is considered to be the father of most modern day lager beers.”

Birgitte Skadhauge

Judith Boyle, Janice Dunne and Susan Boyle.

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Book Review

Have Ye

No Homes To Go To?

Andrew O'Gorman, Former Head of the Department of Bar Management in DIT and a past President of the Bartenders Association of Ireland, reviews the recently published 'Have Ye No Homes To Go To? The History of the Irish Pub' by Kevin Martin.

F

or better or for worse, the pub has long been a focal point in Irish society. In many ways, the story of the Irish pub is the story of Ireland itself. You will read, with interest, many and varied topics in this publication, including how the pub

came to be regulated from the 17th century, the history of the temperance movement in Ireland and its effect on society and the pub, and the ‘special exemptions’ for certain pubs: spirit grocers, bona fides and early houses.

The role of pubs in the 1916 Rising and the War of Independence is also explored, as is the history of music in pubs, the revival of traditional music sessions in the 20th century, the growth of live music, and the ‘lounge bar.’ Looking at the Irish pub's more recent history, the publication addresses the development of the Irish gay bar, the cultural attitude of Irish society towards alcohol, and the social significance of the pub as a ‘third place’ removed from both home and work. Cultural representations of the Irish pub in cinema, television and literature are also explored, and Kevin Martin looks at the role the pub played in the lives of the 'bachelor class' of rural Ireland and in the lives of Irish emigrants in the US, UK and Australia. The commodification and export of the Irish pub is examined and the book looks at the current state of the Irish pub and what the future holds.

The Dublin Literary Pub Crawl guides participants to the hostelries most associated with Irish men of letters, but it is also a walk through Ireland’s history, proving (if proof were needed) how inextricably linked the Irish pub is with Irish life. The Normans were wine lovers and imported the best of wines from their homeland. Occasionally they held wine tasting events when new stock was imported and, over time, began to sell the surplus at the point of storage.

Winetavern Street in Dublin was the main centre of distribution and retail.

Women & Pubs The Great Parchment Book of Waterford: Liber Antiquissimus Civitatis Waterfordiae contains records of the city from 1356 to 1649. It includes a passage on the ‘abhomynable trade of horedom’ most associated with female servants in taverns. In 1604 a law was enacted that no woman of any ‘qualitie or degree’ could retail drink within the city.

The Dublin Committee of Drunkenness 1798 stated: ‘If whiskey produces brutish rebels among men, among women it destroys all feminine modesty, producing viragos and sluts’. In 1846 a Mrs. Cassidy

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“1927 saw an end to the sale of drink on Christmas Day, Good Friday and St. Patrick’s Day. Publicans and alcohol were reviled by many in authority in the new state, and this is reflected in some of the laws enacted." from Mullingar was advised to leave her work as a publican by her doctor and her premises was advertised in the national newspapers. The business was ‘extensive and remunerative,' and the building included five bedrooms, an elegant drawing room, a parlour, a kitchen, a stable and a walled garden, as well as a taproom, spirit stores and a grocery shop. In 2003, Tom Maher, proprietor of the Moonndharrig House, O’Connell Street, Waterford, died at the age of 92. For 77 years, he ran a ‘men only’ pub and despite pressure from feminist groups, no woman was ever served at the counter. He was said to be the longest-serving publican in the country at the time of his death. When asked why he never served women, he replied that ‘weak women, strong drink…long hours and short skirts are a bad combination’. In 2003, under an amendment to employment equality legislation, it became illegal to refuse

women entry to a pub. In 2014 Noreen O’ Sullivan of Rocky O’Sullivan’s Bar in Nenagh, Co Tipperary, was elected the first female President of the Vintners’ Federation of Ireland.

Landmark Legislation The practise of allowing drink ‘on the slate' was addressed in the Drink on Credit to Servants Act of 1735. It also became illegal to marry in a pub at this time. In 1818 , the Fair Trading Vintners’ Society was established in Dublin, partly to assist the huge numbers of new publicans who had entered the market and become financially distressed. In 1924 the Irish Free State’s Intoxicating Liquour Act once again tried to tackle the problem of illicit distilling. Police were given new powers to close down shebeens. The Minister for Justice, Kevin O’ Higgins, introduced a two hour midday closing time -‘the holy-hour’- to keep urban workers from lunch-time

Andrew O'Gorman

drinking. 1927 saw an end to the sale of drink on Christmas Day, Good Friday and St. Patrick’s Day. Publicans and alcohol were reviled by many in authority in the new state, and this is reflected in some of the laws enacted. A female teacher could not marry ‘the owner, part owner or occupier of a public house, or an assistant therein or other persons having an interest therein’. Teachers were not permitted to work in any business or occupation that could ‘impair their usefulness’. They were especially forbidden to keep ‘public houses for the sale of spirituous liquors or to live in any such house’. In 1958 Tony O’ Donoghue, a local historian from Crossmolina, Co. Mayo, recalled the following: Three Englishwomen holidaying in the vicinity went into a public house in Enniscrone, Co. Sligo, and ordered pints of Guinness.

The incident was a talking point for miles around, and one of the local clergy was so incensed he saw fit to denounce the women from the altar of the church.

Last Orders Interestingly, in the final chapter called ‘Last Orders', it states that cocktail bars are not new. In 1932, The Irish Times denounced the cocktail, warning readers: "It is supposed by many to induce an appetite and to stimulate intelligent conversation, in fact it absorbs the pancreatic juices and encourages cheap wit." Madigan’s of North Earl Street in Dublin sold cocktails in the early 1960s. Five shillings purchased a Singapore Sling, an Alexander or Frank’s Special - named after Frank Foley, the bartender. The cover of the cocktail menu featured a pencil drawing of Nelson’s Pillar which was blown up in 1966. Many cocktail bars have opened in recent years, along with craft beer pubs.

Constant evolution and innovation will ensure the survival of the Irish pub. ■ 19

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Pub ProďŹ le

Lemon Duke A Slice of

&

Dublin's newest venue is revitalising the junction of Lemon Street and Duke Lane Upper, offering offbeat drinks, satisfying food service, and approachable staff. Orla Connolly reports.

The Lemon & Duke team (l-r): From left to right: Jamie Heaslip, Sean O'Brien, Dave Kearney and Rob Kearney.

Photograph: Sasko Lazarov / Photocall Ireland.

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L

emon & Duke, located on the coveted corner site of the Royal Hibernian Way, is the latest business venture for rugby stars turned publicans, Rob and Dave Kearney, Jamie Heaslip and Sean O'Brien, alongside long time business partner Noel Anderson. This isn't, however, the team's first foray into the business world and with the indisputable success of their Ballsbridge bar, The Bridge 1859, they've proven that their ability to triumph as a team isn't exclusive to the rugby field.

In terms of ambience at Lemon & Duke, interior designers O'Donnell O'Neill endeavoured to create an inviting atmosphere by balancing elements of raw light oak and exposed, glazed red brick. Considering the venue is open from 10am daily, these natural materials are constantly enhanced by the daytime light, drawn in from the expansive ceiling to floor windows that surround the bar.

The design team then finished the space by circulating warm features that add intimacy, such as the glowing copper fixtures and soft lemon leather upholstery.

One arresting feature of the design are the five hundred litre bronzed tanks, holding unpasteurised Pilsner Urquell

ale, that hang dominantly behind the bar.

“We are the second bar in Ireland to have the tanks,” says John Ennis, Manager of Lemon & Duke. “Five hundred litres of unpasteurised Pilsner ale are pumped into each one and, because the beer is unpasteurised, it doesn't contain preservatives or anything like that. It is a real fresh taste.” Once John and the staff at Lemon & Duke have cracked open a tank, they distribute its contents within two weeks to ensure that the beverages have retained that crisp unspoiled taste. “Customers are now much more savvy in terms of the quality of beer that they want so we are delighted to give people unpasteurised beer straight from the tank,” says John. “Because it is held in a tank it is refrigerated at the same temperature and same air pressure that it would be in the cellars in which it was brewed. So it is literally like having a pint from the cellars of Pilsners Urquell in the Czech Republic.”

To accompany the speciality ale, Lemon & Duke is also the only bar in Ireland to stock the UK brewed beer, Meantime. Peroni on tap completes the vast collection of drinks, along with a selection of Czech and Irish craft beers.

To complement the showing of beers and ale, staff at Lemon & Duke have rolled out

some speciality cocktails, the highlight of which is undoubtedly the shortbread and lemon sherbet sour. While it sounds somewhat reminiscent of an afternoon dessert you'd stumble across in a seaside tearoom, this vodka-based invention is actually a concoction of sherbet lemon syrup, along with lemon juice and bitters, theatrically topped with shortbread foam and then seared with a flame thrower in order to seal in the sharp flavours.

Committed to establishing a reputation as a daytime refuge for the young professionals who work in the surrounding area, the owners knew that a food menu had to be constructed that could rival, if not outmatch, the drinks selection. Inspired by the tried and tested dishes already employed in Lemon & Duke's sister venue, The Bridge 1859, the menu includes grilled honey chicken accompanied by a salad of sweet potato and red lentil, candied walnuts, pumpkin seeds and lemon and ginger vinaigrette, and pan fried hake with a tomato and mussel broth, samphire, capers and brown butter. However, according to John, the star of this menu is a remarkable salmon dish. “The beetroot cured salmon is one of the highlights,” he says. “The chef has taken some pickled cucumber, some baby leaf and brown

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500 litre bronzed tanks hang behind the bar holding unpasteurised Pilsner Urquell ale.

bread and basically obliterated it to really fine crumbs and added some lemon zest to it and sprinkled that over the top of the salmon. Then he puts a little bit of spring onion and yogurt on the side.

It is going down really really well.” John surmises that this combination of quality food offering and prime location on Royal Hibernian Way has created a winning formula in the initial days at Lemon & Duke. “We've a really bustling lunch trade that comes from the offices around us,” he says. “There's a huge amount of property companies in our area, Davy Stockbrokers are above us and they come down regularly. It's quite a mixture.”

On the entertainment side, DJ Ed Callanan, who some readers may know as a Corona Movida Championship winner, provides a chilled mix of soul and funk to the regular patrons of Lemon & Duke. But while most venues see the music scene as a leading feature, Lemon & Duke see it as just one ingredient in a balance of elements that creates an inviting and relaxed atmosphere. “The music would never get too loud, it's more of a vibe,” says John. “Rather than dominating proceedings, the music adds to the overall atmosphere in the bar.”

When it come to the bar's owners, John assures me that Ireland's favourite athletes aren't just there to hang their names on the door. “They are very active in the business. Jamie is very clued in on the digital and marketing side so he would have played a major role in our website development and social

media campaigns. We would meet with Jamie regularly to talk about different campaigns and how we can extend our reach online. Rob is very business minded. He has an MBA so he put that to good use here in the business. He would check in on our accounts regularly and make sure the bar is running well.”

When it was time to turn their attention to the food offering and the overall interior design of Lemon & Duke, it was Leinster wing, Dave Kearney who stepped forward to take control of the game.

Yet, teammate Sean O'Brien is no stranger to life as a publican, having established another bar in Co. Carlow, and he is routinely on hand to offer his expertise on the logistics of life

different needs so we try to fulfil those needs based on what people want.”

Having recently won the coveted Sky Bar of the Year Outstanding Customer Service Award for their work at The Bridge, John and his team are confident that Lemon & Duke will reach, if not exceed, the standards achieved at the Dublin bar. “The idea was to create a very accessible bar seven days a week with consistently good food, good service and good beers,”says John. “We wouldn't be considered a young bar as it's mostly over twenty threes that attend. The lighting and the fact that the music never gets too loud makes us more attractive to the 30-something demographic.”

But in reality Lemon & Duke like to see

“Customers are now much more savvy in terms of the quality of beer that they want so we are delighted to give people unpasteurised beer straight from the tank." behind the beer taps, especially his technique for pulling the perfect pint.

While both Lemon & Duke and The Bridge shy away from the late night element of bar life, in favour of accommodating their regular daytime and evening customers, John is adamant that this is where the comparisons end.“We're not a franchise,” he says proudly. “We're not going to take one model and apply that to lots of different areas. We believe that every area has

themselves as a place where everyone's tastes can be met and where the door is always open, seven days a week. With this latest venture appearing to be an instant hit with the locals, John insists that future venues will be on the horizon soon enough. “We believe in doing things slowly but surely rather than buying up loads of locations,” he says.

“We would rather get one thing right and then move on to the next project but we will certainly be purchasing a new venue in the near future.” ■

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Wine

African Wines ind heir

Mojo

South African wines have been ying below the radar but now the ne t generation of producers are targeting the mid priced market in both the on and off trade.

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T

he modern South African wine industry began just over 20 years ago when Mandela walked to freedom from Verster Prison. The first major South African wine tasting took place in Dublin in 1995 and the wineries participating included Bellingham, Boschendal, De Wetshof, Nederburg, Meerlust, Fleur du Cap, Kanonkop, and Long Mountain, among many others.

For the first decade South Africa was in huge demand. So much so that by 2004 South Africa had reached its pinnacle of 12% of the Irish market. Back then there were a huge number of South African wineries on sale here via numerous importers and Dublin even had an exclusive South African only wine shop in Temple Bar called Vaughan Johnsons.

Fast forward 20 years and much has changed in terms of where South Africa is now positioned. In 2016 the situation is very very different to what it was in the 1990’s, the volume share has dropped to 4.6% of the market and there are few, if any, South African wine brands making any kind of impact.

Today the key selling South African brands include Bellingham, Long Mountain, Nederburg and Two Oceans.

Long Mountain (South Africa’s version of Jacobs Creek) is owned by Pernod Ricard. It was developed as a wine brand in the 1990’s by the same wine maker who produced Jacob’s Creek, Robin Day. Unfortunately on a global basis Long Mountain did not have the same impact as its sister brand from Australia. Interestingly enough, the key market for Long Mountain is Ireland, which accounts for 80% of the brand’s global sales. Two other key brands Nederburg and Two Oceans are owned

by Distell, one of South Africa’s largest wine companies and both wines have a very steady following here. Another key player is Douglas Green Bellingham (DGB) another large South African corporation who successfully sells their wines under the Bellingham label.

Without key brands to drive volume sales, as is the case with Chile and Australia, there is currently less recognition for South Africa on this market. South African wine currently flies

below the radar in terms of its visibility, however that is soon about to change.

The door is now open for the next generation of South African producers to establish a foothold here. Rather than drive volume sales, they are going for the mid-priced market in both the independent off licence sector and the on trade. These producers, most of whom are under 30, are making superb quality wines from emerging regions such as Swartland. They are using old bush vines and virus free plant stock to make magnificent “new style” South African wine from varietals such as Chenin Blanc, Sémillon, Grenache Syrah and Cinsault. This is where South Africa is finding its mojo and most important of all, this is where there are HUGE opportunities for the on-trade to embrace South African wine.

With little visibility in the Supermarket these new style South African wines offer an enormous “point of difference” for any hotel or restaurant wine list. Because South African has been flying under the radar for almost a decade now, the comeback has been swift and surprising.

I spoke with a number of independent retailers after the 2015 Christmas selling season and was delighted to hear that the consumer has been “trading up”.

What are they buying, I asked? South Africa came the reply. It came as no surprise, South Africa is on a roll again and is capturing the imagination of the knowledgeable Irish wine consumer.

At the present time there are a few companies driving this, to the fore are two South African specialists Kinnegar Wines who are based in Galway and Wine Mason based in Dublin. Both are focussing on the next generation of new style winemakers from South Africa. Other key importers also leading the charge with a superb selection of quality South African wine stars include Liberty Wines (Ireland) La Rousse and James Nicholson Wine Merchants.

South Africa is the world’s seventh largest wine producer; they export their wines to over 140 countries. The quality vineyards of South Africa are widely dispersed through the Western and Northern Cape strung between the Atlantic and Indian Oceans. The

Irish Importers A few of the key emerging producers to look out for include: JAMES NICHOLSON (JN WINE) Newton Johnson; Adi Badenhorst LA ROUSSE Testalonga LIBERTY WINES (IRELAND) Tim Martin, Spice Route, Fairview KINNEGAR WINES Duncan Savage (Savage Wines); Chris Alheit (Alheit Wines); Mullineux Family Wines, De Trafford; Thelema Mountain Vineyards; Paul Cluver Wines among many others.

WINE MASON De Morgenzon; Cederberg; Keermont and Ghost Corner Some of the South African wines currently available on the Irish market include: AMPERSAND Meerstein BACCHUS VINOS Wine Farer Series BARRY & FITZWILLIAM Boschendal CASSIDY WINES Bellingham CLASSIC DRINKS Springfield Estate; Mont Rochelle; Saronsberg; Post House COMANS BEVERAGES LIMITED Robertson Winery; Simonsig FEBVRE & CO Jordan; Meerlust; Fleur du Cap; Drostdy Hof; Two Oceans FINDLATER WINE & SPIRIT GROUP Arniston Bay; DeWetshof; Graham Beck; Kanonkop IRISH DISTILLER/PERNOD RICARD Long Mountain MACKENWAY DISTRIBUTORS Boland Cellar RICHMOND MARKETING Durbanville Hills; Nederburg TINDAL WINE MERCHANTS Neil Ellis; Major’s Hill

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Wine

climate is Mediterranean which gives long hot summers from November to May moderated by cold, wet, blustery winters, with snowfall on the higher mountains. Late frosts are rare and so are heavy summer rains. The Benguela current from Antarctica also cools the weather in the Cape Region.

South Africa grows an enormously diverse range of both red and white grapes. From Chenin Blanc to Touriga Nacional (a grape indigenous to Portugal), in the last decade the quality of their wines have improved enormously. Many of the top wineries are less than 20 years old. The industry today is marked by innovation and a new generation of wine makers most of whom are under 30, these Millenials are making some of the best wines coming out of South Africa from a range of diverse grape varieties.

Another key development from the last decade is the new virus free vineyards.

Because of massive replanting with better quality vines, the days of that the dusty dry medicinal style of South African wines infected by the leaf roll virus are well and truly over.

Chenin Blanc is by far the most widely planted white variety 18.3% of all plantings. It is also the grape variety that produces the most outstanding white wines coming out of South Africa today in terms of quality. There has also been a marked increase in the plantings of Chardonnay to 7.4% of total

Above: Capetown. Right: Stellenbosch is perhaps the most famous wineproducing region in South Africa.

plantings. I recently judged Chardonnay for four days at the Michelangelo Competition in Stellenbosch, having tasted up to 60 Chardonnay per day I have to say the new style of South African Chardonnay is a complete and utter revelation. Semillon is another white grape variety starting to make its mark here, Sauvignon Blanc too, especially when grown in the cooler coastal regions is also outstanding.

Cabernet Sauvignon is South Africa’s most planted red variety with 11.4% of all plantings, Syrah though is becoming South Africa’s real star; with 10.4% of the red varietals, its popularity is growing enormously, as indeed is the quality of the wine being made from this grape. The key is regionality, and the “old world” style of Syrah they

produce. Grenache, Merlot, Mourvèdre and Cinsault, are also making some fantastic Rhone style wines. The Cape Blends too should not be ignored; many of these Bordeaux style blends are also making a huge impact, and having tasted quite a few at Michelangelo it is clear the quality is there.

Swartland is the new kid on the block. Uber cool, this emerging wine region is where many of the younger generation are sourcing their fruit.

No longer tied to the old rules, they are buying from existing growers in the area and creating some fantastic new wines and wine styles.

South Africa wine is now a must list by any restaurant or hotel who is serious about developing their wine list. ■

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13/09/2016 12/09/2016 15:45 10:38

ommercial ProďŹ le

Brewing Re-Brand Up a

Jennifer English, Diageo's Europe Marketing Director for Lagers and Ales, talks to Maev Martin about Budweiser's freedom campaign and why consumers want to know the story behind the brands.

A

new Budweiser advertising creative was launched in Ireland at the end of July and has achieved almost 100 TVRs a week since.

The ad coincided with the launch of a new can in stores around the country.

To further elevate the new creative, Budweiser sponsored TV3's Friday night American movies throughout the summer, and special mobile assets were created, only appearing when the weather hit a certain temperature.

Driving awareness and sales of the new cans was a key objective, with the out of home artwork and the mobile creative both featuring the new design.

American Dream So what was the motivation behind the new freedom campaign? "Budweiser is about the American dream which breaks down into ambition, freedom and authenticity and the idea that if you are willing to put the work in you too can realise your dream," says Jennifer. "The Statue of Liberty is the ultimate icon of the American dream and that is why we put it on the can. We have launched the new Budweiser packaging in the

last 12 months and it has achieved tremendous shelf stand out. Catching consumer attention at the point of purchase is what it is all about and this new packaging ensures that consumers notice it among its peers and appreciate what Budweiser has to offer." While this recent promotion is in store rather than in pubs, Jennifer stresses that Diageo's pub livery, launched a few years ago, has been very successful and has achieved strong standout at the bar.

What's The Story?

Carlsberg is the other major lager brand in Jennifer's remit and, like Budweiser, it has enjoyed an extremely successful summer campaign. "The collaboration with customers on Carlsberg during the Euro 2016 championship was phenomenal - 80,000 consumers applied for tickets to the championships which was an enormous mobilisation of customers in pubs during the event.

And most of the tickets were given away in the on trade itself, so publicans could give their own customers tickets which was a nice touch."

When it wasn't giving away tickets to major sporting events, Carlsberg

was busy re-discovering its past and re-engineering it for the drinkers of the future, as readers can discover on Page 16. Is the re-brew project a response to the increasing growth of the craft beer market? "It is a response to the consumer's increasing interest in the stories that lie behind the brands," says Jennifer."Some of that is evident on the craft side of the business but consumers are also interested in the stories of every brand. In the past, some of those stories were less interesting to people but today's consumer is more receptive to the brand story. The Carlsberg Foundation developed the re-brew project. It is an extraordinary Foundation and the brewery has been funding breakthroughs at the laboratory for the past 140 years. What the re-brew project has achieved is a really big scientific achievement.

A lot of marketing campaigns over the past couple of decades have been concentrating on achieving perfection but it takes a long time to reach that point. It is exciting to roll back the years and taste what your grandparents consumed. It has been a very interesting investigation for all

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ommercial ProďŹ le

Jennifer English.

concerned and we hope that Carlsberg's consumers enjoy the new range, which is effectively a time capsule of beer."

But Budweiser isn't all about American iconography, it has an interesting brew story as well and it is a modern day story. "Budweiser is the most expensive beer that Diageo brews and it takes the longest to brew of any of the beers that we make," says Jennifer. "To achieve that mild, easy drinking taste it needs to be left longer in the brewing vessels - lager is created through storage and the longer you store it, the lighter in flavour it gets.

And, of course, it is Beechwood aged - we use Beechwood to filter the beer which helps to make it as easy drinking and enjoyable as possible. Budweiser is a great tasting drink for those times when you want a cold beer. And we have an imminent campaign that will highlight Budweiser's easy drinking nature."

Looking to the busy autumn period and Diageo's focus for both brands, Jennifer says that the Carlsberg rebrew project will form a major part of Diageo's efforts to drive publicans' businesses. "This initiative shows consumers that the beers

that are on the bar are truly interesting and worthy of their attention and of tasting and appraising," she says.

"With Budweiser, we will have a big Christmas campaign supporting what the publican is doing in the bar."

Homebrewing With Smithwick's Diageo Ireland will launch its Smithwick's Homebrewing Competition again in Spring 2017.

"In addition, we will have some new developments with the Smithwick's brand which we will announce in the next four to eight weeks," she says.

"We have been working closely with home brewers and a lot of exciting projects will be coming out of the open gate brewery. It is great to bring people in and show them the passion we have for brewing. We have always been working away at the open gate brewery but now we get to show consumers what we do. Whether it is the open gate brewery projects for Smithwick's and Guinness or the Carlsberg rebrew, people want to see what we are doing and find out the stories behind the beers." â– 29

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BACK TO THE 1980S

F

rom the DeLorean car that greeted guests on the way in, to the Rubiks cubes adorning the tables, and an array of neon leg warmers and head bands, it was definitely a case of all things 1980s at the Sky Bar of the Year Awards 2016. A total of 23 winners were announced at the awards, which took place in the The Round Room at Dublin's Mansion House on August 22nd, with Bow Lane Social taking home the overall Sky Bar of the Year Award. Once again, the awards continued to break records. This year we received 331 entries from no less than 131 premises, many of them new businesses and new entrants.

The night began with a Heineken Light reception in 37, Dawson Street before over 420 industry guests gathered across the road in The Round Room at the Mansion House where Newstalk's Tom Dunne presented the 11th annual awards. Winners on the night included The Quays in Galway, Zozimus in Dublin and Left Bank in Kilkenny.

Lisa Doyle and Peter Brady, winners of the Best Dressed Lady and Gentleman prizes on the night, were awarded Premier League tickets from Sky and Bulleit kindly sponsored the popular 1980s Music Throwback Competition. Dalcassian Wines & Spirits (who supplied Schwartzhog, Drumshanbo Gunpowder Irish Gin and Licor 43), Classic Drinks and Bushmills provided drinks throughout the meal, which was catered by With Taste. The meat and vegetables were provided by Pallas Foods and Keelings Farm Fresh.

The Sky Bar Awards are dedicated to raising the profile of businesses within the licensed trade and reminding consumers about the excellent service and quality that our industry provides.

Every year the movers, shakers and mixologists go head to head in a battle for supremacy. And the Sky Bar of the Year awards rewards all aspects of our industry - whether it is distinctive dÊcor, the perfect cocktail, the best vibe, the craftiest beer, the wackiest gin concoctions, yummiest food, classiest wine, or simply the happiest bar staff serving the perfect pint of plain. We hope that you enjoyed this year's awards and that the following pages bring back some happy memories – and we look forward to seeing you again in 2017!

NUMBERS on the Night

420

The team from Bow Lane Social, winners of the Sky Bar of the Year award 2016, (l-r): Simon Mulligan, George Ballingall, Nigel Smyth, and Matt Dillon.

attended the Sky Bar of the Year Awards 2016

1

awesome DeLorean car

331

entries for the Sky Bar of the Year Awards 2016

11 years since the first Bar of the Year awards

Maev Martin, Editor, Licensing World 32

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MC Tom Dunne presents the Cocktail Bar of the Year Award to Bob Eastham, Matt Dillon, Simon Mulligan, and Michael Monaghan of Bow Lane Social.

BOW LANE SOCIAL, DUBLIN Cocktail Bar of the Year

BOW LANE SOCIAL, DUBLIN Sky Bar of the Year

The Sky Bar of the Year is chosen by the judging panel from a review of this year's category winners. This year's victorious bar was Bow Lane Social, based in Aungier Street in Dublin. Bow Lane appeals to creatives and sociallyaware Dubliners looking for a pretence-free space that provides quality service and excellent cocktails. "We take our inspiration from the world," says Chef/Proprietor Geoff Nordell. "We would describe the design of our venue as comfortable, retro 'industrial art deco' meets gritty street-smart Dublin.

Our restaurant comes from the same people that brought you Whitefriar Grill and the #bestbrunchindublin. It is

open every evening from 5pm and is in a separate secluded space to the bar, and we do weekend brunch as well as our new 'Surf N Turf” Sundays! We have been receiving excellent feedback from our customers following our win in the Sky Bar of the Year Awards.

Everyone is very pleased for us. I am hoping that winning the overall Sky Bar of the Year Award and Cocktail Bar of the Year award will give us a boost in terms of developing the profile of Bow Lane Social and that it will give us further recognition among our peers.

It will certainly be an important part of our marketing campaign over the next year or so – we already have it on our Twitter handle."

Anne-Marie O'Neill, Collette Lambe and Emily Gorman.

As well as claiming the overall award, Bow Lane Social took the top prize in the Cocktail Bar of the Year category. "We were delighted to win this category because our chief mixologist, Dan Mulligan, is one of Ireland's most awarded cocktail masters at both national and international level and he is always on hand to deliver exceptional cocktails, from our in-house branded list to the classics, or something just for you. Our extensive and creative cocktail list includes numerous cocktail varieties in a number of categories, including vodka cocktails, gin cocktails, rum cocktails, and whiskey cocktails, as well as cocktails with bubbles and our no booze cocktails."

SPONSORED BY Tara and Michael Gavigan of The Central Bar in Navan.

Ciaran Murphy and Callan Price.

BAR FOOD OF THE YEAR Fitzpatrick's Bar and Restaurant in Co Louth

Fitzpatrick's Bar and Restaurant in Co Louth took the top honours in the Bar Food of the Year category. "We’ve had phone calls from people congratulating us on our win and congratulatory messages to our Facebook page," says Danny Fitzpatrick. "People from north Louth have been talking about the award and friends from Northern Ireland have also given us great feedback. Winning the award has given our business a great boost."

SPONSORED BY

@MartinONeill14 @QuaysBarGalway Well Deserved #CityBarOfTheYear win last night guys! Enjoy the celebrations! #GreatDayForGalway

#SkyBarAwards2016 M O'Neill Electrical

Tony Fernandez and Adele Biggs.

MC Tom Dunne with Maurice Powell of Coca Cola presenting the Bar Food the Year award to Danny Fitzpatrick of Fitzpatrick's Bar and Restaurant.

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Tom Dunne presents the Country Bar of the Year award to Declan Harrison and Amanda Harrison.

Jules and Keith Mahon of Taste.ie.

HARRISON'S BAR & RESTAURANT

Country Bar of the Year

(l-r): Simon Mulligan, Matt Dillon and Nigel Smyth of Bow Lane Social, Dublin.

Harrison's Bar & Restaurant claimed the top prize in the Country Bar of the Year category.

"We were delighted to win for a second year in a row," says Declan Harrison. "The award helps potential customers to pick us over a competitor. It will be a cornerstone of our marketing - as people read about our offering we will be telling them 'you need look no further, you have found the Best in the Country'.

I'd like to thank the entire team at Ashville Media and Licensing World for a great night as always and, of course, the judges for choosing us."

@LoveKilkenny Congrats to @Brewery Corner on winning 2016 Craft Beer @BarOf TheYear in Ireland

#SkyBar Awards2016 #Love Kilkenny Visit Kilkenny www.visitkilkenny.ie

Tom Dunne presents the Craft Beer Bar of the Year award to Stephen Foster, Colin O'Brien, Molly Donovan-O'Byrne and Amy Donnelly of Brewery Corner.

BREWERY CORNER

Craft Beer Bar of the Year Brewery Corner won the Craft Beer Bar of the Year category.

"Thank you very much and thanks to all your team for a great night and a great honour," says Brewery Corner's Stephen Foster. "The response to our award win around town has been massive. People are stopping us in the street to congratulate us. Online, we've also had a huge reaction with hundreds of hits and comments on our social media posts. We saw the impact on our business after our win in 2013 with the bar garnering national attention as well as inclusion in the Lonely Planet travel guidebook. This award will be an important part of our marketing campaign over the next year or so. To be able to blow our trumpet as the Sky Craft Beer Bar of the Year, for the second time, is an amazing coup for a small business like us."

W

hat a year for the Sky Bar of the Year Awards!

Both myself and the judging panel were simply blown away by the quality and quantity of entries for the awards this year.

The introduction of panel judging last year proved again to be a tremendous success, and our panel of judges travelled the length and breadth of the country over an eight week period, making sure every bar was given an opportunity to shine. We had 59 new bars enter the awards this year, and over 330 individual entries, so the judges truly had their work cut out for them in choosing the deserving recipients.

Once again, we were delighted to welcome Sky back on board as our headline sponsor for the awards this year. Plans are already in the works for next year's Sky Bar of the Year Awards, and we hope to see you there!

Tracey Carney, Event Director, Sky Bar of the Year Awards

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MENU

on the Night

MC Tom Dunne, with Pat Rigney and John Dillon of Dalcassian Wines & Spirits presenting Sean White of Galgorm Resort & Spa with the Gin Bar of the Year award.

STARTER • Prawn Cocktail Jars • Paté Maison with Cumberland Sauce & Croutes • Chicken & Mushroom Vol au Vents • Pigs in Blankets

GALGORM RESORT & SPA Gin Bar of the Year

Co Antrim's Galgorm Resort & Spa took the top honours in this category. Head of Sales & Marketing Beth Greenan, says the hotel has received 'excellent' feedback following its success in the awards. "We received phenomenal feedback from our guests, and from future guests wanting to visit to experience our large collection," she says. "We believe that this award will have a real impact on brand awareness and drive revenue through increased visitors to the bar. Given our location in Northern Ireland, we hope it will help us develop our customer base in the Republic of Ireland. The title will appear in all of our marketing campaigns for the gin bar. And the award has pride of place in the bar!"

MAIN COURSE • Pan-fried Sirloin Steak, Chunky Chips, Peppered Sauce, Grilled Mushroom & Crispy Onions Served with Les Jamelles Sauvignon Blanc and Merlot

SPONSORED BY

DESSERT • Tiramisu • White Chocolate, Raspberry & Licor 43 Trifle • Black-Forest Gateaux Served with Licor 43 with Thomas Henry Ginger Ale

PLUS Celebration Cocktail

by Bushmills

Ruairi Bannon, Juliana Fitzgerald, and Eddie Fitzgerald of The Stag's Head with the Traditional Bar of the Year award.

THE STAG'S HEAD, DUBLIN Traditional Bar of the Year

The Stag's Head in Dublin claimed the top prize in this category. "This award is great for the pub and for our staff and regular customers," says the Stag's Head's Ruairi Bannon. "To celebrate we are going to bring the staff on a night out and host a customer appreciation night to say thank you. I feel particularly proud as it is my first award and it now makes me want to enter more. This award will definitely get people talking about the Stags Head again. I would like to thank the judges for voting for us and Ashville Media for organising the event. It was great craic and I enjoyed catching up with people that I've worked with over the years."

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Tom Dunne with The Terrace @Dinn Ri's Niall McLoughlin.

THE TERRACE @DINN RI Outside Space of the Year

The Terrace @Dinn Ri won the Outside Space of the Year Award.

“Customers are delighted that The Terrace @ Dinn Rí has been honoured with such a prestigious accolade," says Niall McLoughlin.

"This has been evident on our social media platforms where the news has received a very significant number of affirmative comments, ‘likes’ and shares.

This award should bring more new customers to The Terrace @ Dinn Rí. We will display the award prominently at the venue itself and we will include references to it in our marketing campaigns throughout the year.”

(l-r): MC Tom Dunne, Dalcassian Wines & Spirits Pat Rigney and Electric's Conor McCrohan, Eoin McGrath, James Finan, Liza McCann and Robert Moloney.

@DublinByMouth @BarOfTheYear @37DawsonStreet congrats all and thanks for a great night at

ELECTRIC GARDEN & THEATRE, GALWAY

#SkyBarAwards2016 DublinByMouth: Niamh

THE STRAND TAVERN, CO WEXFORD Local Bar of the Year

MC Tom Dunne presents the award to Dearbhala and Hal Reburn of The Strand Tavern.

Music Venue/Nightclub of the Year

The Strand Tavern in Co Wexford won the Local Bar of the Year Award. “We put up pictures on Facebook announcing our win and it has been seen by over 17,404 people to date,” says Hal Reburn. “What we love about these awards is the fact that the judges come in and sample what we have to offer.

We feel the awards are very genuine and it was fantastic to be on the receiving end again this year. It’s a great boost to us as we near the end of the tourist season.”

Electric Garden & Theatre in Galway took the top honours in this category. “The awards recognised the great work put in by staff and management throughout the year,” says Robert Moloney, Electric Garden & Theatre's Marketing Manager. "In Electric we continually strive to build a community, encourage inventiveness and create a nightlife experience where you can eat, drink and dance the night away under one roof all night long. We will build on this success for the coming year and the team are delighted to be named best in Ireland.

The Bar of the Year Award win will be a huge part of our marketing campaigns throughout the year as we strive to be the best nightclub in the country for the 2017 as well!”

SPONSORED BY

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Best Dressed Lady and Gent; Lisa Doyle and Peter Brady.

THE LIVING ROOM, DUBLIN Best Bar to Watch the Match

The Sky Business Team: (l-r): Denis Behan, Chris Bullock, Catherine O'Sullivan, Graham Gaynor, Damian Deveney, John Varian, and George Ballingall.

Right: MC Tom Dunne presents the award to The Living Room's Keith Walsh, Emma Murray and Ross Murray.

After an amazing year of sporting highlights in Ireland, The Living Room in Dublin city rose above the competition to win the Best Bar to Watch the Match award.

“We have had a great response through social media,” says The Living Room's Ross Murray. “There have been over 500 likes and 100+ comments through our various social media channels. I can see it having a very positive effect on business.” With an already committed following to the bar, Ross believes this win will only further enhance their tourist appeal. “With so many tourists in Dublin, an award like this will definitely increase our footfall.”

THE QUAYS BAR, GALWAY

Lorraine Pollard, Sharon Pollard, Leigh Williams and Aoife Collier.

City Bar of the Year

MC Tom Dunne presents the award to Seamus McGettigan and Eddie Fitzgerald.

Jack Brennan, Carol Byrne and John O'Keeffe.

“This is a fantastic win and it has done wonders for the profile of the bar,” says Seamus McGettigan. “We have got great customer feedback and our customers have been extremely complimentary. The trophy has pride of place on our back shelf and we plan to highlight the win on all of our social media and general advertising promotions for the bar. The great thing about an award like this is that it sets a standard that you have to adhere to so it serves as a motivator for the entire team at The Quay.”

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THE LEFT BANK, KILKENNY

MEET THE 2016 JUDGING PANEL

Gastro Bar of the Year

MIKE O'CONNOR is a lecturer and Assistant Head of the School of Culinary Arts & Food Technology at Dublin Institute of Technology.

GAIL COTTER is a Bar Management specialist and lecturer at Cork Institute of Technology's Department of Tourism & Hospitality.

MICHAEL STEWART is Director of Bar Czar Ltd and a Director of the award-winning Hudson Bar in Belfast. He is also a Heineken Master Brewer.

ANTHONY FARRELL is Director/Proprietor at Love & Death Inc and a Director at San-greal Events Ltd. Anthony was the panel's resident cocktail guru.

(l-r): Tom Dunne with Keelings Farm Fresh Managing Director Colm Bury as he presents the award to The Left Bank's Peter Brady and Gillian Byrne.

STEPHEN HAYDEN is one of the driving forces behind Jar.ie, where consumers and the industry can explore Ireland's licensed premises. The only resource of its kind in Ireland, Jar.ie gets thousands of daily visits and has 20,000 followers on social media.

The Left Bank in Kilkenny won Gastro Bar of the Year. “We have got fantastic feedback from our customers, especially via our social media platforms,” says Peter Brady. “We think it will have a good impact, especially for our locals in Kilkenny, as we are just doing food properly over a year now. Hopefully, they won’t just see us as a bar now but rather as a gastro bar. The win will feature on any artwork that we use over the next year. We will be soon changing our menus, which will feature the winners logo and our Best Gastro Bar 2016 award.”

SPONSORED BY

“We have got fantastic feedback from our customers, especially via our

TONY CONLON is a lecturer in Food & Beverage Studies in the School of Culinary Arts and Food Technology at DIT.

social media platforms...”

Peter Brady,The Left Bank, Kilkenny

DONAGH DAVERN is a former Regional General Manager with The Gleneagle Hotel Group, Group General Manager with the Kingsley Hotel Group and Resort General Manager with The Heritage Golf and Spa Resort, and is currently a lecturer in Cork Institute of Technology's Department of Tourism & Hospitality.

SWEET AFTON, CO ANTRIM

Bushmills Cocktail Bartender of the Year

DARRAGH DOYLE is a Social Media Strategist. He brought his expertise to bear on the judging of the Best Use of Social Media category.

NEW TO THE 2016 JUDGING PANEL JULES MAHON is Marketing Director with The Taste.ie website, a food reviews and recommendations service, which she built with her husband, Managing Director Keith Mahon.

David Phelan of Bushmills presents the award to Sweet Afton barman Paul Rocks.

Paul Rocks, barman at Sweet Afton in Co Antrim, won Bushmills Cocktail Bartender of the Year. “The feedback that I have received since winning the award has been overwhelming,” says Paul. “The customers in the bar and, in particular, regulars who would come for cocktails, have been very vocal in showing their support.

The winning drink itself is currently on special in the bar and the response to it has been excellent.

I hope that I can integrate my win into the marketing of the bar with cocktail specials and cocktail lists that will bring more people through the door.”

JENNIFER KEATING is a Bar Manager with over 12 years of bar experience in the industry.

JOHN CARTY lectures in Marketing, Management and Public Relations at the Galway Mayo Institute of Technology's College of Tourism & Arts.

SEAN EARLY is a Digital Creative Director with New/Slang (PSG) where he executes award-winning digital strategies for top national and international brands.

Left: Lisa Deveney and Bob Eastham, Licor 43.

Above: Paddy Duff, Mark Craig and Patrick Morgan.

PETER ROCK was a Sky Bar of the Year Awards Guest Judge for 2016.

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Thank you to our

SUPPLIERS WELCOME DRINK

Arc Manager Andre Michel presents the award to Gareth Lambe of The Vintage Cocktail Club.

WINE

GARETH LAMBE

Bar Manager of the Year

The Terrace @Dinn Ri's Niall McLoughlin accepts the award on behalf of Kealeigh Steel.

KEALEIGH STEEL

Staff Personality of the Year This award acknowledges an outstanding member of staff who displays a unique and personable manner that contributes to the customer's overall experience of the bar.

David Fitzpatrick, manager of The Woodman Bar in Waterford, was overjoyed when staff member Kealeigh Steel took home the Staff Personality of the Year Award. “The feedback has been fantastic from our customers,” says David. “They are all delighted that Kealeigh won the Staff Personality of the Year Award.

They feel they have won it themselves. It has made all of our staff more aware of the importance of customer service and we are in the process of putting a marketing campaign together to promote our customer service and enhance the profile of the pub.”

Gareth Lambe, of The Vintage Cocktail Club in Dublin won the Bar Manager of the Year award. “The feedback from our guests has been phenomenal and, at times, slightly embarrassing, with guests coming up to the bar to personally congratulate us,” says Gareth. “It is an amazing feeling and very humbling. I’ve always said that these awards, no matter which one you are shortlisted for or win, are incredibly important to our trade. They get huge media attention, which for most categories, doesn’t exist for most of the year. It’s great to see different aspects of our trade being highlighted and rewarded.”

SPONSORED BY

AFTER-DINNER DRINK

CELEBRATION COCKTAIL

GLASSWARE

A SPECIAL THANK YOU Sky Bar of the Year Awards Goodie Bags!

We would also like to say a special thank you to Bunzl McLaughlin, Coca Cola and Ampersand for the free gift samples that they provided in the Sky Bar of the Year Awards Goodie Bags for all of our guests on the night.

FRUIT & VEGETABLES

BEEF

CATERED BY

AFTER PARTY

Philip Duignan, Doug Leddin, Johnny Duggan, Cyril Briscoe, Gary Collins and Tom Joyce from An Pucan.

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Tom Dunne with Hugh Murray of Classic Drinks as he presents the award to Fionn Doyle, Paddy McDonald, Gerry Kelly, Monika Talar, and Martin Curran.

TRIBETON, GALWAY

Modern Bar of the Year, Tribeton, Galway's newest bar, took the top honours in the Modern Bar of the Year category. “We are the first to win this prize in Galway and we hope to build on this success when we expand the ground floor, bringing the whole building to life for the first time in years,” says Tribeton's Gerry Kelly. “The judges agreed that Tribeton is an approachable yet upmarket venue that keeps up to date with the latest trends in food, beverages and music. And, since we began trading in October 2015, Tribeton has received many plaudits for its innovative design and careful restoration of one of Galway’s most iconic buildings.

SPONSORED BY (l-r): Tom Dunne with Heineken's Brian O'Sullivan as he presents the award to Noel Anderson, David Ennis, John Ennis and Jess Banaghan from The Bridge 1859.

THE BRIDGE 1859, DUBLIN

Outstanding Customer Service Award The Bridge 1859 in Dublin won the Outstanding Customer Service Award. “We have received lots of congratulations from our customers who all feel that our win was well deserved,” says The Bridge's John Ennis. “Winning a customer service award sets the benchmark for all of our staff, everybody is aware of the standards we set and staff are always trying to emulate and surpass them. We believe the best form of marketing is to take care of your customers well, but we also won't be too shy when it comes to telling others about our award!”

Dan Mulligan, Bogdan Nazare, Shane O'Dwyer and Joanne Taylor pictured with their award.

SPONSORED BY

ZOZIMUS BAR, DUBLIN Best Newcomer of the Year

New to 2016, the Best Newcomer of the Year award goes to the premises that the judges feel deserves to be recognised for their success as a newly established addition to the industry. The Zozimus Bar in Dublin won the inaugural award at this year's ceremony. “Customers have been very complimentary about our win,” says General Manager David McConvey. “I believe the award win will have a positive impact on our business and we plan to include it in many of our press releases.”

"Winning a customer service award sets the benchmark for all of our staff, everybody is aware of the standards we set and staff are always trying to emulate and surpass them."

John Ennis, The Bridge 1859

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In the

NEWS @ INDEPENDENT. IE

Tom Dunne with James O'Connor, Johnny Duggan, Cyril Briscoe, Philip Duignan, Doug Leddin, Gary Collins, Tom Joyce as they celebrate the award.

AN PUCAN, CO GALWAY Best Use of Social Media

An Pucan in Co Galway won the Best Use of Social Media Award at this year's Sky Bar of the Year Awards. The finalists in this category were: Bow Lane Social, Dublin, Empire Bar in Swords, Dublin, Kavanagh's in Kildare, The Blind Pig in Dublin, The Bridge 1859 in Dublin, The Foundry Nighclub in Waterford, The Hairy Lemon in Dublin and The Palace in Meath.

SPONSORED BY

"Have you taken a tipple in any of these award winning pubs? The results are in and Bow Lane Social is officially the Sky Bar of the Year. ..The Quays in Galway took home the City Bar of the Year gong.

If you're looking for somewhere to watch the game, then The Living Room in Dublin is your spot, while Fitzpatrick's Bar in Louth is the best pub to grab a bite to eat in, according to the organisers... the Strand Tavern In Wexford won Local Bar of the Year."

@THETASTE.IE

Tom Dunne presents the award to Niall McLoughlin.

Judge Paul Rocks with Christopher McQuillan.

THE BODEGA @ ST. PETERS MARKET Best Designed Bar/Inside Space

Cork city's Bodega@St Peter's Market scooped the top prize in the Bulleit Best Designed Bar/Inside Space category at this year's awards. “We have been open for seven years now so winning the award has been a fantastic boost to morale,” says Benny McCabe. “The award is given to us by our peers which makes it special and the win makes us want to try even harder for next year. The great thing about the Sky Bar of the Year awards is that they motivate publicans to enhance the quality of their operations across a number of different areas.”

"Kilkenny city’s Left Bank bar has tonight been awarded Best Gastro Pub of the Year at the prestigious Sky Bar of the Year Awards 2016. Left Bank, located on The Parade in Kilkenny city, had been nominated in three categories for the Sky Pub of the Year Awards: Best Gastro Pub of the Year, Best City Bar of the Year and Best Designed Bar/Inside Space of the Year.

There was much celebration undertaken with Brewery Corner Kilkenny which won Best Craft Bar of the Year."

SPONSORED BY

Natasha O'Hanlon and Laura O'Hanlon

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CONGRATULATIONS to all of the finalists and winners at the Sky Bar of the Year Awards

For further information contact andre.michel@arc-intl.com 240855_1C_ARC_IB_LW Autumn.indd 1

13/09/2016 17:07

Gastro Guru

Give Them What They Really Really

Want

The Ballymore Inn's Georgina O'Sullivan believes that pub food and casual dining can be perfect partners, as the Irish pub is uniquely placed to provide informal, pleasing food in a warm atmosphere.

T

hirty odd years ago while attending a course in Ballymaloe I found myself discussing the elements that create a good dining experience. Some of the participants had observed some sad looking tourists in the city who were in search of a culinary refuge.

We decided that if nothing else, homemade bread and soup and a warm welcoming atmosphere would

certainly cheer the unfortunate tourists up. The discussion remained in my mind when it came to setting up the Ballymore Inn 10 years later. We endeavoured to create a welcoming haven where one could rely on some good bread and soup, at the very least.

Bon Appetit food magazine published research that concluded that 70% of their readers would go anywhere in

the world for a good dinner and we hoped that if we provided the essential elements of warmth and quality that the crowds would follow. Food in pubs is now described as ‘the engine’ to drive the business and it can be very simple food but, and it’s a big ‘but’, what you promise you must deliver. I remind our chefs to cook as if they are trying to please the most important people in their lives - their boyfriend, girlfriend, mother, or best friend.

Would this food make them happy?

The customer is not some remote object - it’s you and me. Simple food is probably the most difficult to deliver because you are dependent on quality ‘building blocks.' If you use elements like dry aged beef for the most tender steaks, fresh fish, free range Irish chicken, seasonal vegetables and homemade stock then you are more than half way there. However, with poor quality ingredients, there’s absolutely no hope of good eating.

Market Research You don’t have to incur expensive market research to establish what your customers want. You have the great advantage of having face to face contact with your customers and this is much envied by other businesses that don’t have that advantage.

Following a recent ad hoc survey of

Treacle bread.

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Gastro Guru

Late summer fruit tart.

“A generation ago excellent cuisine was almost always only available with very formal, high end service. We aim to start with a casual atmosphere and then attempt to exceed expectations by employing caring staff and using the finest ingredients.”

Georgina O'Sullivan.

twenty something and thirty something customers, this is what they told us: The 20-Somethings “When I go out with my friends I like dishes that you can share easily rather than a formal starter and main course …..like tapas style sharing plates or great pizza with good quality toppings, but not industrial-type cheese! I love places that are busy with a good buzz, even if it means waiting for a table or eating late!"

The 30-Somethings “I want fresh interesting choices, organic or local produce on the menu, and a reference to where the food is sourced. I love spice/ethnic styles, middle Eastern, Asian dressings, lemon/garlic, fresh herbs, and healthy options such as chargrilled vegetables, chicken, steak or fish - the healthy options should have plenty of flavour too. Also, fermented foods, sour dough, kimchi, kombucha, more fruit plates, and fresh juices.” Good coffee is important – our customers now remind us that they can have ‘bean to cup’ everywhere from filling stations to train stations so why would they want anything less in the pub! A good cocktail list and plenty of wines by glass is also important.

Cherish The Children One of the biggest changes in recent times is the number of children eating

out. Family time is precious so going out to eat together is now hugely popular. We have a special children's menu based on the adult menu but with smaller portions. We absolutely believe in giving children the best, freshest food - no bought in nuggets, rather free range chicken breast with egg and breadcrumbs, cooked in olive oil, served with fresh tomato sauce, and pasta or stir-fry chicken with lots of vegetables. Our children's specials include homemade icecream and a cookie. We don’t forget the treat bit! For the babies, there’s a complimentary bowl of homemade soup and mashed potato. In a very short time, these children will be our future customers. The other trend we see is families dropping in during the week for a quick bite on their way home. From Monday to Thursday we offer ‘ a main course and side order, a glass of wine, fruit tart and coffee’ for 23.50.

Who wouldn’t go home happy!

Service With a Smile We understand the skills shortage that exists in the hospitality industry so we train our staff in customer care.

It’s not just about the food and service but the whole experience. While technical skill is, of course, important it is only 50% of what we need. We

are also relying on another 50% for their emotional intelligence, which they can apply to hospitality. While I can understand the trend of relying on ready prepared products in these ‘skill shortage’ times, this may be short sighted. Chefs became chefs to create great food and if we take that opportunity away from them we remove the joy from the industry.

The Mistakes We don’t get it right all the time but it doesn’t stop us trying. We work on the principle of the five 'A's for addressing mistakes - Awareness, Acknowledge, Apologise, Act and Additional generosity. We want the customer to want to come back.

The Challenge For us, the ongoing challenge is to combine the best elements of quality dining with accessibility. A generation ago excellent cuisine was almost always only available with very formal, high end service.

We aim to start with a casual atmosphere and then attempt to exceed expectations by employing caring staff and using the finest ingredients. Our formula demands a lot of hard work but we believe it can be applied successfully to virtually any business. ■

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19/09/2016 11:03

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Business Matters

Irish Wine Industry Facing

Perfect Storm The Irish Wine Association is calling for a 15% alcohol excise reduction in the upcoming Budget, stating that Ireland’s penal excise rate is bad for jobs, consumers and tourism.

L

aunching its Irish Wine Market Report 2015 on September 5th, the association said that the Irish Government has increased excise on wine by 62% since 2012.

These increases created significant cash-flow issues for distributors and importers as many have to pay excise as an up-front cost of 38,240, on excise per 1,000 cases.The report also notes that the potential negative impact of Brexit on the industry must be considered by the Government. In particular, the weak sterling will likely drive cross-border shopping. It says that the implications of Brexit and Ireland’s high excise rate have created the ‘perfect storm’ for Ireland’s wine industry. Irish consumers continue to pay the highest excise on wine in the European Union, with Ireland’s excise rate per standard 9 bottle equating to 3.19, more than 12% more expensive than the UK. Fourteen European countries pay no excise on a bottle of wine.

Launching the Irish Wine Association's report, Sergio Soriano Cano, a Spanish wine exporter from Grupo Barón de Ley, said that he had “significant” experience exporting wine from Spain to Ireland.

“The biggest challenge I see by far is Ireland’s crippling excise rate on wine,” he said. “There is a 38,000 up front cost associated with importing 1,000 cases of wine, which makes the Irish market challenging. In Spain the excise rate on wine is zero. Wine in Ireland is very expensive by EU standards, because a huge amount of the cost is taken by the Irish government. In Spain people tell me that they would love to visit Ireland but the wine is too expensive and we like to have wine with our food. I fully back the calls for an alcohol excise reduction in the Irish government's next Budget.”

Michael Foley, Chairman of the Irish Wine Association and Marketing Director at Findlater Wine & Spirits,

EU League Table: Excise Per Bottle of Wine RANKING

COUNTRY

EXCISE PER BOTTLE

1

Ireland

3.19

2

UK

2.83

3

Finland

2.54

4

Sweden

2.01

5

Denmark

1.17

said that the Irish wine industry made a significant contribution to Ireland’s economy, with 1,100 people directly employed by distributors and importers in Ireland with the majority of these jobs in small, family operated businesses.

“Thousands more jobs are supported in the 13,000 restaurants, independent off licences and hotels that sell wine,” he said. “Excise on wine is totally out of line with our EU neighbours, as exemplified by Sergio’s comments, and needs to be addressed. In addition to high excise, the potential negative impact of Brexit is further hitting the wine industry, in particular the weak sterling driving cross-border shopping.”

The Support Your Local campaign, backed by publicans, restaurants, hotels, independent off-licences and drinks suppliers, has said that an excise reduction on alcohol in Ireland's next budget would help create jobs.

“Ireland’s high excise exerts huge financial strain on thousands of small businesses across Ireland that sell wine,” says Evelyn Jones, Government Affairs Director at the National OffLicence Association. “In order to protect and create jobs and alleviate some of the risks associated with the outcome of the Brexit vote, the Irish Government must support the sector by reducing the excise burden on alcohol by 15%. This will not only aid the growth of the Irish wine sector but will also benefit the consumer, tourism and the hospitality trade.” ■

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