Licensing World - Vol 1 Issue 1 2013

Licensing

World Volume 1 Issue 1 2013

Cover: Molson’s Canadian Finds a New Home – in Ireland! 10: Last Orders for Sporting Events’ Sponsorship? 20: Why Irish Publicans Should be on Friendlier Terms with Food 34: Damson Diner’s Passion for Cocktails

Enjoy Molson Canadian Sensibly. Visit

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Contents

Contents 4 News

22 Movers & Shakers

31 Off Trade

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

The Westin Hotel’s Deirdre Byrne on becoming the first woman to win the National Cocktail Championships.

The National Off-Licence Association on what the Government could be doing to help the industry while promoting responsible drinking.

10 The Big Issue Will it soon be a case of last orders for sports sponsorship? Licensing World takes a look at the likely impact of a ban on the sponsorship of sporting events by drinks companies.

25 Business Matters We profile some of the new and interesting products that could help you capture and maintain the publics’ attention.

32 Bar Profile Licensing World takes a look at how quirky 37 Dawson Street is faring in one of the capital’s most competitive trading spaces.

14 Hard Stuff

26 Out & About

Spain Claims Diageo’s Top Prize...

Mayo’s Owen Hughes Packs a Punch... and The Brewer’s House is Best Gastro Pub.

34 Trend Setters

28 Legal

36 Brand News Molson’s Canadian Finds a New

aniel Griffin reports on the rising D popularity of craft beer in Ireland.

17 Wine Licensing World takes a look at what makes a good summer wine and the ones in demand this year.

20 Catering Forum Eat @ Massimo Bar’s JP McMahon talks to Maev Martin about his food philosophy and about why Irish publicans should be on friendlier terms with food.

Expert solicitors look at the lessons to be learned from three recent court cases against a nightclub and hotel following accidents on the premises.

Innovator Oisin Davis of Damson Diner tells us why he is passionate about cocktails.

Home – in Ireland!

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Editor’s Letter

Welcome to the

re-launch issue of Licensing World. Ashville Media Group is delighted to be publishing Ireland's leading title for the drinks' industry.

The past decade has been a difficult one for the licensed trade in Ireland. Increasingly restrictive drink driving laws, changes in consumer habits, and, finally, the worst recession in living memory, have all conspired to make trading extremely challenging for the modern publican.

In addition, publicans, and their colleagues in the off trade in particular, have had to cope with competition from large multiples and with the fact that, for example, alcohol can be purchased incredibly cheaply in most supermarkets.

At the time of writing, it was being reported in the national media that the coalition will agree a package of measures when it meets after the summer break in September that would include a ban on below cost selling of drinks and new restrictions on retail outlets that are permitted to sell alcohol. These measures, if introduced, should have a positive impact on both the on and off-trade alike.

However, there are other measures in the package that may not prove to be as beneficial to the sector. At a cabinet sub-committee meeting on 22 July, agreement was allegedly reached on a ban on sports sponsorship by alcohol companies, with the lost revenues replaced by either a special tax on alcohol or exchequer grants, or a combination of the two. Tight restrictions on drinks advertising are also likely to form part of the package.

Government ministers have been deadlocked for months on this issue (see our report on Page 10). It was reported that the compromise reached on 22 July saw the antiban ministers accept in principle that there would be an end to alcohol sponsorship, with the pro-ban ministers accepting that sports organisations that lose revenues as a result of the ban would have to be compensated. However, sponsorship will not be phased out completely until 2020 and the ban will not come into operation for a number of years.

Licensing World would like to know what our readers think is the best way for the Government to approach this controversial issue. If you have an opinion you would like to voice on this matter, or on other issues of concern to the trade, please get in touch.

Licensing

World Editor: Maev Martin Editorial Manager: Mary Connaughton Art Director: Geraldine Dunne Advertising Design: Kevin O’Connor Stock Photography: iStockphoto.com Production Manager: Len Wilson Production: Kevin O’Connor Sales Director: Paul Clemenson Managing Director: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

Tel: (01) 432 2200 ISSN: 1393-0826

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2013. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarAwards2013

We look forward to supporting the industry in the months and years ahead.

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

Maev Martin Editor

www.facebook.com /BarOfTheYearAwards

Email: maeve.martin@ashvillemediagroup.com Telephone: (01) 432 2271

www.facebook.com /TheHotelCateringReview

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Bar of the Year Awards – entries open!

Celebrating excellence within the industry and recognising the important role publicans play in Irish society, the Bar Of The Year Awards is dedicated to raising the profile of the licensed trade and reminding consumers of the excellent service and quality that exists today within the industry. All licensed traders in Ireland may enter the Awards and each Finalist is recognised as an operator that is dedicated to providing an excellent social destination for its customers.

When and Where?

The Bar of the Year Awards will be held on the 8th of October and will showcase the traders who are setting industry standards when it comes to customer offering, customer service as well as innovation whilst making a significant contribution to local economy, jobs and tourism.

Categories Categories in the Bar of the Year Awards have been designed to highlight the very best that the industry has to offer. This year’s entrants will see some new and exciting categories as we unveil four new awards and a brand new luxury venue for the gala awards night in October 2013.

Entries to the Bar of the Year Awards are now open. To receive an entry form, email aisling.marley@ashville.com or call (01) 640 1701 1 2 3 4 5 6 7

Local Bar of the Year Country Bar of the Year City Bar of the Year Style Bar of the Year Tourist Bar of the Year Hotel Bar of the Year Music Venue of the Year

8 Cocktail Beer Bar of the Year 9 Craft Beer Bar of the Year 10 Traditional Bar Food of the Year 11 Customer Service Award 12 Bar Manager of the Year 13 Promotion/Event of the Year (new) 14 Sports Bar of the Year (new)

15 Outside Space of the Year (new) 16 Family Friendly Pub of the Year (new) 17 Bar Entertainment of the Year (new) 18 Best Modern Irish Cooking in a Bar (new)

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Snug of the Year (new)

CATEGORY SPONSORSHIP STILL AVAILABLE – CONTACT US TODAY! Email aisling.marley@ashville.com to receive an entry form and be in with a chance to mingle with the winners at the awards ceremony on the 8th of October. Closing date for entries is the 23rd of August.

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News

Half of Ireland’s Traditional Pubs Set to Close

News round-up

Half of Ireland’s pubs and bars are in danger of closure thanks to the current recession.

That’s according to a recent report by credit risk assessment firm Vision-Net. Landlords are struggling to cope with falling trade, rising costs and the effects of Ireland’s tough drink driving laws. The study also warns that a similar proportion of restaurants and hotels are at high risk of having to close down.

Brewery Converted into Visitor Centre One of Ireland’s oldest breweries is to be transformed into a b3m visitor centre which is set to open its doors in less than a year. Smithwick’s recently made the announcement for its St Francis Abbey Brewery in Kilkenny. The project will see 40 jobs created during the construction period and 12 when the centre opens. According to Smithwick’s, the existing visitor centre at the Victorian brewery building will be turned into a “visitor experience” that will reflect the history of 300 years of brewing in Kilkenny. Fáilte Ireland head of operations Gary Breen said the plan will complement the investment being made by Fáilte Ireland and the local authority in Kilkenny to promote tourism. The company hopes the Smithwick’s Experience will draw thousands of visitors each year.

Diageo country manager David Smith said the b3m investment represents Diageo Ireland’s largest capital expenditure announcement since the b153m expansion and redevelopment of the St James’s Gate Brewery. The existing brewery in Kilkenny is to close at the end of this year, with all production due to take place in Dublin at the company’s new brewing centre of excellence at St James’s Gate. Separately, Diageo sold much of the brewery site to the city council last year and various urban development designs are being studied before the future of the city-centre parcel of land is decided.

The Vision-Net report lays the blame for the collapse of the pub business on the continuing economic crisis. Vision-Net carried out stress tests at 945 pubs and discovered that 49% of the owners and managers felt they were in danger of collapse.

The survey also found that 190 pubs, or 20% of those sampled, were at medium risk of failure, while 296, or 31%, were deemed low risk.

The report says that the overall number of bars in Ireland has plummeted by over 1,000 from a high of 8,600 in 2005 at the height of the Celtic Tiger.

Vintners AGM Criticises Austerity Measures Publicans have criticised government austerity measures, which they say are crippling consumer spending and contributing to the loss of 38 jobs a week in pubs. They also want higher drink prices through the introduction of minimum prices for alcohol.

At their AGM in Trim, Co Meath, in May, the Vintners Federation of Ireland (VFI) passed an emergency motion opposing “the extreme austerity measures” being implemented by the Government. “People either have no money or are afraid to spend and the Government cannot take any more money out of people’s already shallow pockets,” said VFI president Gerry Rafter.

The VFI demanded that the Government stop stalling on the introduction of new controls on the sale, promotion and supply of alcohol. This would include minimum pricing for alcohol and safer sale and supply of it. The vintners pointed out that even though junior health ministers Alex White and his predecessor Roisin Shortall had both supported it, as did health professionals and the public, there had been no movement.

Pictured at the announcement in Kilkenny are Paul Armstrong, Supply Chain Director at Diageo Europe Beer Supply; Paul Smithwick; RTÉ Sport presenter, Evanne Ní Chuilinn; Minister for the Environment, Community and Local Government, Phil Hogan; David Smith, Country Director at Diageo Ireland and Mayor of Kilkenny City, Sean Ó hArgáin.

The VFI said 50,000 people were employed in pubs, but 6,000 jobs had been lost since 2009 and 1,300 pubs had shut their doors since 2005.

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News

Irish Craft Beer & Cider Festival Returns in September The Irish Craft Beer and Cider Festival returns to the RDS, Dublin from 5th to 8th September 2013. A celebration of Irish craft brewing, cider making and whiskey distilling, coupled with live music and Irish artisan food stalls, the festival will fall in line with Irish Craft Beer Week which will run from 30th August onwards. Featuring approximately 25 craft beverage producers, both local and “guest” breweries, the festival is expected to attract over 7,000 attendees throughout the weekend. This year, the team is looking forward to showcasing niche brands, new products and pipeline products, as well as providing craft-beer and cider lovers with food and drinks pairing advice and the opportunity to meet some of the up and coming brewers at the first ever Irish nano-bar.

For the first time, the festival will open on a Thursday evening, offering attendees the opportunity to come early and experience some of the festival brews as well as the new products that are launched. Trade attendees are offered the opportunity to attend throughout the weekend at any point free of charge. For more information on how to avail of this, log onto http://www. irishcraftbeerfestival.ie/press-and-trade.html.

Breweries featuring at the festival include, but are not limited to, O’Hara’s, Dungarvan, White Gypsy, Eight Degrees, Trouble, Galway Hooker, West Kerry and Dingle. Cider makers include, but are not limited to, McIvors, Stonewell, Armagh and Tempted? “The Irish craft beer industry is booming at the moment,” says the Co-Founder of the Irish Craft Beer Festival, Seamus O’Hara. “Year-on-year growth is at an all-time high and the interest from the public in our craft and trade is making this sector a great one to be involved in at the moment. Craft beer and cider making is about so much more than a beverage.

The complexities of flavours and the intricacy of the brewing

process make it possible to create the myriad of different products – all unique and interesting in their own right. We are all thoroughly looking forward to opening the doors to the RDS on the 5th of September to show Ireland what we have been up to for the past year!”

For more information on the festival, log onto http://www. irishcraftbeerfestival.com. For enquiries about the festival or getting involved in the pre-festival promotion stage, contact carley@greydogevents.com.

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Irish Brands Rank Well in Performance Assessment

%

Jameson and Baileys are the best performing Irish spirit brands, with both performing strongly in Intangible Business’s annual Power 100 study.

The study combines a number of brand factors, including awareness, heritage and perception, and market share. An expert panel adjudicated and then ranked the top 100 spirits in the world. Ireland was ranked 11th in the “Most Powerful Countries of Origin Table”. This is on the back of another strong year for Jameson and Baileys. Jameson has risen seven places in the table to 15th, while Baileys dropped just one place to 13th . The top ten brands in the study are: 1. Johnnie Walker 2. Smirnoff 3. Bacardi 4. Martini 5. Hennessy

More than 70% of publicans want the Government to introduce a minimum price for alcohol to help pubs hurt by competition from cheaper off-licences.

6. Jack Daniel’s 7. Absolut 8. Captain Morgan 9. Chivas Regal 10. Ballantine’s

Vintners Federation of Ireland survey

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News

New Craft Spirits Venture Launches Glendalough Poitín Five local Wicklow and Dublin entrepreneurs have set up a new craft spirits venture, Glendalough Irish Whiskey Ltd. The company’s first product to market, Glendalough Poitín, launched to the trade on 15 July in 37 Dawson Street. Managing Director and Co-Founder Barry Gallagher said their goal was to “recapture Ireland’s lost heritage of great spirit production and to reintroduce people to original styles of craft Irish spirits.”

A range of craft poitíns, based on old poitín recipes, was developed for the launch: Glendalough Premium, Glendalough Mountain Strength and Glendalough Sherry Cask Finish Poitín.

“Our style of production and the attention to flavour detail makes Glendalough Poitín one of the most complex white spirits in the world,” explains Dónal Ó’Gallachóir. “It is made using malted barley and the almost lost Irish sugar beet. It is fermented for over 72 hours, which gives a higher alcohol percentage and a more robust flavour.

The higher cut point gives heads and tails that are more in line with a whiskey.

This is partly what gives Glendalough Poitín a more complex taste. After it is carefully batch distilled, it’s matured in Irish oak for up to six months. This allows the spirit to interact with the wood, mellow and smoothen, and to gain more flavour.” The launch is supported with discounted case deals.

For more information contact: Dónal Ó’Gallachóir, Brand Manager, Glendalough Poitín. Tel: 087 672 9544.

Email: donalog@ glendaloughirishwhiskey.com or visit www.glendaloughpoitin.com

The Entrepreneurs Barry Gallagher was the Head Global Beverage Research Analyst in Davy’s.

Brian Fagan, also ex Davy’s, is cofounder and Managing Director of one of Dublin’s first craft breweries, The 5 Lamps Dublin Brewery. Kevin Keenan, Creative Director, and Gary McLoughlin,

Marketing Director, have worked in the communications business for many years and are both Managing Directors of their respective agencies. Over the last 15 years they have developed global and domestic campaigns for many of the world’s leading spirits brands.

Dónal Ó’Gallachóir, Brand Manager, is a Certified Spirits Specialist. He has worked in a pioneering role with a boutique Irish Whiskey producer in Ireland and the US over the past two years and has joined the Glendalough team to launch and grow the brand both domestically and internationally.

The Glendalough Poitín range

Sommelier Course Commences September Following the training programmes which took place in 2010, 2011 and 2012, The Irish Guild of Sommeliers (IGS), in partnership with the Restaurants Association of Ireland (RAI), are running another modular eight-week Sommelier Certificate Course in wine service and product knowledge for members of both organisations.

This will conclude with an exam in January 2014.

The course venue will be The Stephen’s Green Hibernian Club, 9 St. Stephen’s Green, Dublin 2.

For further information, contact Kim Leonard. Tel: 01 6779901 or email:info@rai.ie. Application forms are available from Kim Leonard, Restaurants Association of Ireland, 11 Bridge Court, City Gate, St Augustine Street, Dublin 8.

Bar of the Year Awards – Entries Now Open Celebrating excellence within the industry, the Bar Of The Year Awards is dedicated to raising the profile of the licensed trade and reminding consumers of the excellent service and quality in our industry.

All licensed premises in Ireland may enter the Bar Of The Year Awards which this year sees a number of new categories, designed to reflect the ever changing industry and ensure that more traders have the opportunity to enter. These include the Promotion/Event of the Year, Sports Bar of the Year, Outside Space of the Year, Family Friendly Pub of the Year, and the award for Best Modern Irish Cooking in a Bar. Participating in the Bar of the Year Awards is a fantastic opportunity to promote your business nationally and gain recognition as an outstanding licensed trader with the highest standards in service. Each year the awards receive considerable national media coverage and, in many cases, we receive evidence of winning bars experiencing a major turnover boost. This year the event will be held on the 8th October and entries are now open. To enter the awards and be in with a chance to compete with Ireland’s top licensed traders email: aisling.marley@ashville.com to receive an application form or call (01) 432 2238.

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News

Diageo Hoping Ivan will be Great Diageo’s former chief operations officer Ivan Menezes replaced Paul Walsh as the chief executive of the global multinational on 1 July.

The Indian-born businessman began his career with Nestle, India, in 1981, and went on to work across a variety of sales, marketing and strategy roles with the company in Asia. He also held positions with Booz-Allen & Hamilton in North America and Whirlpool in Europe. He holds a number of non-executive positions, as well as roles in the British government’s departments of business and energy. He is also a non-executive director of Coach, a luxury goods company based in the US. Mr Menezes has been the chief operating officer of Diageo since March 2012. He also sits on the executive committee and the board of directors of the company. Prior to that, he was president and chief executive of Diageo North America for eight years. Mr Menezes was heading Guinness United Distillers and Vintners’ business as its managing director when the latter merged with Grand Metropolitan to create Diageo in 1997.

He holds a BA degree in Economics from St Stephen’s College, Delhi, a PG Diploma from the Indian Institute of Management, and an MBA degree from Northwestern University Kellogg School of Management. Mr Menezes played a key role in Diageo taking a $2.1bn (b1.6bn) stake in United Spirits. The deal will see Diageo take a majority shareholding along with management control resulting in greater access to the fast-growing Indian whiskey market. Mr Menezes’ tenure as chief operating officer also saw him involved in the buying of Brazilian brand, Ypioca, as well as a Chinese spirit manufacturer.

Up to 40% of Diageo’s business is in emerging markets. In its interim statement for the nine months ended 31 March, Diageo delivered 5% organic net sales growth with volume up 1%. Despite consumer weakness in Korea, Nigeria and Brazil, Diageo’s performance for the nine months was in line with expectations, with a strong performance from its biggest business, US Spirits. This was bolstered by the continued growth of spirits in Africa; share gains across Asia Pacific markets and the double-digit growth of Johnnie Walker, Crown Royal, Buchanan’s, and Tanqueray. In Ireland, Guinness maintains its 32% market share, with the spirits division holding its 36% share. Bushmills continues to perform strongly, with net sales up 28% year-on-year. In the latest Impact Databank Top 100 Premium Spirit Brands rankings, Diageo brands accounted for more than 13% of the top 100 by volume and almost 25% of the total retail value generated by all brands in the top 100.

Irish Pubs Global Launches Gathering Event Irish Pubs Global, the network for owners and managers of Irish pubs worldwide, has launched The Irish Pubs Global Gathering Event, a unique industry networking, learning and social gathering. It is the third Irish Pubs Global conference since 2010 and the first to take place in Dublin. Owners and managers representing 1,000 Irish pubs worldwide are expected at the conference and trade show, which will take place at the Burlington Hotel from 29 September to the 1 October 2013.

The event features a two-day conference with keynote speakers, panel discussions, workshops, and exhibitors. There will be a host of owner and manager workshops, including twinning your Irish pub abroad and what it does for your business, the rise of Irish craft beer and its impact on your pub, and how to make social media work for your Irish pub. The programme also includes a whiskey-tasting showcase, international cocktail competition, guided pub tour, and recruitment fair. A barbeque hosted by the Licensed Vintners Association (LVA) and Vintners Federation of Ireland (VFI) kicks off the event. A Gala Dinner Awards ceremony will see eight awards presented on the first night.

These include Supplier of the Year for Food, Drink and Services, The Authenticity Award, and Innovation Award, as well as Irish Bar Manager and Irish Bar of the Year Award.

‘This is the largest ever gathering of international Irish pub owners and managers and it reflects the importance of the year of The Gathering to Ireland,” says President and Founder of Irish Pubs Global, Enda O’Coineen. “The conference will focus on the next generation of Irish pubs and their role in the community. It will also form a valuable link for sourcing Irish products for these enterprises around the world.”

Tickets cost from €75 plus VAT. For more information about this event, contact: Máire on 01 294 7736/086 836 9002 or email: maire@irishpubsglobal.com. Regarding sponsorship and exhibitor partners, contact Kevin on 01 294 7751/086 210 4584 or email: kevin@irishpubsglobal.com Irish Pubs Global is the global network of Irish pub owners and managers outside of Ireland with 19 chapter presidents linking the owners and managers of Irish pubs all around the world.

They offer a range of recruitment and training services to their 4,100 members.

Ivan Menezes

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News

Whiskey Tourism Growing in Tandem with Sales Beam Inc., the owners of the Kilbeggan Distilling Company, are hosting a unique whiskey gathering event that will see three top whiskey experts go head-to-head to debate whether Irish, Scotch or Bourbon rules the roost in the battle of brown spirit.

The limited access event will take place at the 256 year old Kilbeggan Distillery in Co Westmeath on Saturday, 17th August.

Representing Irish whiskey will be John Cashman, Beam’s Whiskey Ambassador, representing Scotch is Laphroaig Distillery Manager John Campbell, and representing the USA is Adam Harris, Beam’s Bourbon Ambassador. Hosting the event is Simon Brooking, Beam’s Scotch Ambassador.

This Gathering event, supported by Failte Ireland, is attracting the interest of whiskey aficionados and enthusiasts from all over the globe. The event will also be attended

by Mr. John Hennessey-Niland, the Chargé d’Affaires at the US Embassy in Dublin.

The US is the key whiskey battle ground at present. Irish whiskey sold just 2.2 million cases in the US in 2012 compared to 9.2 million cases of Scotch and 16.8 million cases of Bourbon. However, Irish whiskey is the fastest growing category in the US spirits industry, having grown almost 400% since 2002 and recorded growth of 22.5% in 2012 alone, and sales of super premium Irish whiskeys in the US have grown 1716% since 2002 and 83% in 2012 alone (figures taken from a report prepared by the Distilled Spirits Council’s Economic & Strategic Analysis Department for the Distilled Spirits Council of the United States published in February 2013).

Whiskey Tourism is a relatively new concept but is one that is growing in tandem with the growth of Irish whiskey sales. Over the past three years, the number of visitors to the historic

Kilbeggan Distillery has increased by 48%. Since acquiring the Kilbeggan Distillery in early 2012, Beam has invested more than b150,000 in the tourist-facing infrastructure of the 256 year old distillery.

The Tasting Bar and Gift Shop areas have been completely remodelled and the distillery’s iconic waterwheel has been restored to its former glory.

A limited number of tickets are available for the whiskey gathering event at a cost of b60, which includes transfers to and from the Distillery, lunch, a guided tour of the 256 year old distillery, and participation in the whiskey debate.

Participants will be guided through a total of nine different whiskeys by the three experts on the day.

Tickets are available from Denise Heslin at (057) 933 2134 / denise.heslin@beamglobal.com

Japan Hosts Best Sommelier of the World Competition Andrew O’ Gorman, Secretary of the Irish Guild of Sommeliers, reports on the Irish delegation’s experience in Japan.

The International Sommelier Association’s competition for the Best Sommelier of the World took place in Tokyo, Japan at the end of March. Candidates and official delegations from over fifty countries attended the Grand Prince Hotel Shin-Takanawa where the quarter and semi-finals took place. The final was held at the Tokyo International Forum in front of a large audience.

to Ireland in January 2004 and began working in Restaurant Patrick Guilbaud. Since then she has worked in different Sommellerie roles, including The Village at Lyons Estate and Residence Members Club, before returning for a longer period as Chef Sommelier in Restaurant Patrick Guilbaud. She is currently working in Fallon and Byrne, Dublin and helps to drive both their wine sales as well as their wine service.

The Irish Guild of Sommeliers delegation was led by Guild President Mary O’Callaghan along with Julie Dupouy, competitor, and Andrew O’Gorman, Guild Secretary. Ciara O’ Callaghan, an actress from RTE soap drama Fair City, and Paul Young, also travelled as supporters. Our candidate, Julie Dupouy, from Agen in the Lot et Garonne department in the South West of France, has been living in Ireland for a number of years. The region is well known for both its beauty and the production of fresh fruits, vegetables and foie gras. She moved

At the competition, 54 candidates sat a full-day examination which comprised written papers covering all aspects of beverages, ranging from the wines of the world to spirits, liqueurs, beers, and non-alcoholic drinks, including teas and coffees. This was followed by a blind tasting of two wines along with the identification of three spirits. After a series of semi-finals on the second day, the candidates assembled before an audience of 5,000 guests at the Tokyo International Forum on day three and three competitors were selected to compete in the final competition for the title of “Best Sommelier of the World”. Over three hours of competition the candidates were tested in blind tasting of spirits and liqueurs, the correction of a wine list, and the service of wine to guests in a restaurant, as well as other practical tests.

Mary O’Callaghan was selected as one of the judges for the semi-finals and the finals. Following the judges deliberations, Paolo Basso representing Switzerland was declared the winner, with Véronique Rivest representing Canada taking second place, and Aristide Spies representing Belgium in third place.

Julie competed to a very high and professional standard. She was an excellent ambassador for Ireland and for the Irish Guild of Sommeliers and was one of the highest placed Irish contestants in many years. l

Left to right: Andrew O’Gorman, Ciara O’Callaghan, Mary O’Callaghan, Julie Dupouy and Paul Young.

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The Big Issue

Last orders for

Sports Sponsorship?

Recent proposals to introduce a ban on the sponsorship of sporting events by drinks companies have opened up a lively debate across a number of sectors. Joseph O’Connor reports.

T

he government’s efforts to step up its policy on alcohol misuse were taken to a new level when a Department of Health report published last year recommended drinks firms be banned from sponsoring sporting events by 2016.

Other proposals included a 9pm watershed for drink adverts on TV. The recommendations have proven divisive, with sporting organisations and drinks companies up in arms over a move they believe to be targeting their sectors but not addressing the core issues. Meanwhile, health experts have welcomed the proposals, citing the need to break the close links that exist between some of our healthiest activities and alcoholic beverages.

Eighteen months later and the debate rumbles on.

At the start of July, an Oireachtas Committee on Transport and Communications recommended the proposed sponsorship ban be dropped.

Acting committee chairman John O’Mahony said the majority of the committee believed there was insufficient evidence of a link between sports sponsorship and alcohol use and that sporting associations would “suffer inordinately if legislation for such a prohibition was introduced”. Junior Health Minister Alex White, on the other hand, said he believes that alcohol sponsorship of sports should be ended, and described such sponsorship as “counterintuitive”.

‘H’ is for Heineken The Irish government is not the first to review its policies on the sponsorship of sporting events by drinks companies. Industry representatives often cite the example of France which adopted a stricter approach to alcohol advertising with mixed results.

One study revealed that since 1999, alcohol use among French 15 to 16-year olds had increased by seven per cent, despite a ban on alcohol advertising.

For that same period in Ireland, alcohol use has decreased by 16%, according to one study. Under France’s Evin Law, the names of some major sporting events which are synonomous with sports fans have been changed. Among those is rugby union’s Heineken Cup, the top-level competition in European club rugby, which must be called the “H-Cup” in order to conceal the sponsor. Such amendments would become commonplace here if a ban was introduced.

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The Big Issue

Niall Phelan, Director of Emerging Markets and Craft Beer at Molson Coors UK & Ireland, believes a lesson can be learned from France where the ban on sponsorship has failed to positively impact consumption levels among teens. “I don’t think the ban will influence the consumption of beer,” he says.

“Beer consumption and general alcohol consumption is declining in Ireland but we’ve had a ban on sports sponsorship and advertising in France for some time and alcohol consumption has increased. I have not seen any evidence that links it to alcohol consumption. I have seen evidence that links good education programmes to alcohol consumption over the long term and I would suggest that there are certain people out there who are burying their head in the sand on this problem and who believe that a quick fix is possible.”

Industry Response In some circles, there is the worry that larger drinks companies would scale back operations in Ireland if their marketing capabilities were restricted. This is something that was highlighted by David Smith, Chief Executive of Diageo’s Irish operations, when interviewed by the Sunday Times. He said that getting investment in Ireland would be much more difficult if it became a “dark market”, an industry term for a heavily restricted sector. These comments would have undoubtedly raised concern among some sections of Government. Peter O’ Brien, Corporate Relations Director with Diageo Western Europe and Chairman of the Drinks Industry Group of Ireland (DIGI), says Diageo remains committed to Ireland and references the company’s recent investment of nearly b160m in a new brewing centre of excellence, which is currently under construction, as well as the recent announcement of a b3m Smithwicks visitor’s centre for Kilkenny.

“Our company wants to be able to continue that commitment and investment in the long term – over the next 50 or 100 years – but to do so requires a sustainable environment in which to promote our Irish-manufactured products responsibly,” he says.

Niall Phelan of Molson Coors UK & Ireland says the company and industry are happy to address alcohol misuse, but through alternative means. “We want to work with Government to find effective solutions to reduce alcohol misuse further, rather than some of the measures currently under consideration, which won’t work but will damage Irish brands and an important sector for the economy,” he says.

It is this economic contribution that is making some politicians reluctant to back the proposals. According to the Alcohol Beverage Federation of Ireland, which is part of employers’ group IBEC, the drinks industry here employs over 62,000 people. Federation director Kathryn D’Arcy highlights the important contribution the sector makes to the wider economy.

“We produce a vast amount of iconic Irish brands, which are exported all over the world, we collect about b2bn in excise, tax and VAT receipts, and many of our products, when exported abroad, convey

“Lid Levy” Could Replace Sponsorship Revenues The Vintners’ Federation of Ireland (VFI) has reiterated its call for the introduction of a “Lid Levy” to generate significant funds which could replace the sponsorship revenues currently provided by alcohol companies. The “Lid Levy” is a proposed charge on all unopened alcohol products sold in the off-trade.

The VFI estimates that the alcohol industry is responsible for at least €20m in sponsorship money to sporting and artsrelated competitions, festivals and events in Ireland every year.

This accounts for 20% of the Irish sponsorship market. If the Government were to phase out and ultimately ban alcohol sponsorship, the VFI argues that this vacuum must be filled in order to protect the sports industry, and support participation programmes in particular.

The VFI also urged the Government to stop its procrastination on this issue and on the wider issue of the sale and promotion of alcohol to give all stakeholders clarity and to bring an end to the “irresponsible merchandising, marketing and sale of alcohol”, particularly in the supermarket sector.

The “Lid Levy” proposal, which was developed last November in conjunction with the Licensed Vintners’ Association, has been submitted to Government and the VFI claims it could raise €240m for the exchequer. The proposal was published with the assistance of legal consultants Arthur Cox and Co. The federation also says that the proposal would help address the availability of cheap alcohol in supermarkets, is in line with government thinking on the matter, and reflects the recommendations of the Steering Group Report on a National Substance Misuse Strategy.

“We are unashamedly saying that this “Lid Levy” proposal will help protect the labour intensive on-trade,’ says VFI president Gerry Rafter. “90% of pubs are family-owned and employ 50,000 people. We know the Government needs to generate income so we are giving them a solution that raises the necessary revenue and could fill a vacuum left by a ban on alcohol sponsorship while protecting jobs.”

that essence of conviviality, tradition, and heritage, which is often the catalyst for bringing visitors to Ireland. So we believe that the drinks industry is central to the promotion of responsible consumption of alcohol and that, when consumed in moderation, alcohol can be part of a healthy lifestyle.”

Maintaining healthy competition in the drinks market is another concern. Niall Phelan of Molson Coors believes a sponsorship ban would restrict competition and make it extremely difficult for new entrants to the market. “The majority of spend, in fact, nearly all the spend on alcohol advertising and sponsorship, is designed to steal market share from your competitor,” 11

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The Big Issue

and, in turn, have a negative, knock-on effect on communities throughout the country. “In terms of publicans, pubs and their own local sponsorships – for exactly the same reasons – we want to retain our ability to do that where it makes sense,” says Donall O’Keeffe. “It gives us ties to the local community and ties to the local sporting organisations. It’s obviously very important for the clubs themselves, those who receive their sponsorship from pubs, and it’s important for pubs. So our view is that a ban on sponsorship is purely a cosmetic exercise.”

Report author Tony Foley, Dublin City University, Peter O’Brien, Chairman of DIGI, and Donall O’Keeffe, Secretary of DIGI, at the launch of The Drinks Industry Group of Ireland’s annual Drinks Market Performance Report.

“Sporting organisations have rowed in behind the drinks industry, aware of the detrimental impact the measures would have on funding for sports in Ireland” he says. “If it wasn’t, alcohol and beer consumption would be increasing. What we are trying to do, and in particular in our case, is steal market share from Diageo and Heineken, just as they’re trying to steal it from us. So if you want to come in and grow a business in Ireland or you are a craft beer player in Ireland and your beer starts to take off and you suddenly want to build your brand and spend some money on it, you’re going to be completely restricted from doing that. You may say ‘you work for a beer company, you’re expected to say that’ but I can’t see how the ban makes sense on any level.”

Vintners The Licensed Vintners’ Association has also voiced its opposition to the introduction of a ban. “At an overall level we are opposed to a sponsorship ban on alcohol companies for sporting events,” says Donall O’Keeffe, Chief Executive of the Licensed Vintners’ Association. “We think it’s extremely important that the industry retains its marketing freedoms, that suppliers have the power to build brands, and to create premium products and premium positioning.

Marketing freedom is extremely important for the long-term health of the pub trade.”

Throughout the debate there has been mention of the ban being applied more broadly to include pubs as well as manufacturers. This would impact sports clubs and the drinks industry at a grassroots level

Meanwhile, Padraig Cribben, Chief Executive Officer of the Vintners’ Federation of Ireland, believes the Government should be focusing on other areas in their battle against alcohol misuse. “There is a lot of talk about sport sponsorship and that seems to be what’s grabbing the headlines but from our perspective that is not necessarily the biggest issue,” he says. “The biggest issue we see revolves around the availability and affordability of alcohol.” He also points to other forms of alcohol advertising, which he believes are being overlooked. “They should look at the price-based advertising that is splattered across the papers on a Sunday and in the daily papers on a Tuesday and a Thursday,” he says. “I think it would be much more effective if they banned that type of pricebased advertising.”

The Lobbyists For those lobbying for change, the health benefits of curbing sales of alcohol far outweigh the interests of industry. Alcohol Action Ireland has been at the forefront of the argument for the ban and has fully backed Minister White’s proposal to phase out alcohol sponsorship of sports. Meanwhile, sporting organisations have rowed in behind the drinks industry, aware of the detrimental impact the measures would have on funding for sports in Ireland.

At a previous Oireachtas committee meeting, the heads of the GAA, FAI and IRFU, outlined the adverse financial impact of a ban. Sports Minister Leo Varadkar has expressed concern that the introduction of a sponsorship ban would interfere with the IRFU’s bid to host the Rugby World Cup in 2023, which could generate up to b1bn in tourism revenue for Ireland. Speaking at the committee meeting last June, IRFU Chief Executive Philip Browne outlined the stark realities facing sporting organisations if the Government was to press ahead with the ban. “By taking out an entire category of sponsorship, it simply can’t be replaced,” he said.

“There is no white knight to come over the hill to fill the hole in that financial category.”

Despite the committee report’s conclusion that banning the sponsorship of sporting events by drinks companies is not merited at this time, we can expect this debate to continue for many years to come. One thing is certain. If the estimated b35m that alcohol sponsorship is worth annually is suddenly removed, there must be sufficient support for both the drinks industry and sporting bodies to fill that void. l

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Beer & Cider

Beer taps at Bull & Castle

The Hard Graft of

Craft Beer

I

Licensing World’s Daniel Griffin talks to Cuilan Loughnane from White Gypsy Brewing and the newly formed Craft Beer Association, and Stephen Buckley from FXBuckley’s Bull and Castle, about the rise of craft beer in Ireland.

f you walked into a typical Irish pub 15 years ago, chances are you’d have a choice of three or four drinks on draught, one of which would usually be taken up with stout, another with cider. There might be two or three further options in bottles in the fridge, but certainly nothing exotic. If you walk into most bars nowadays, you’d probably have 10 times that choice, with drinks from all sizes of breweries and from all over the world. In fact, among some target markets, a strong choice of beverages has become paramount, and many establishments are reaping the rewards

of basing their business entirely on the diversity of the products they stock. So why did a pint of plain stop being your only man?

Cuilan Loughnane, the charismatic head of White Gypsy Brewing and the newly-formed Craft Beer Association, has a theory on when the Irish palette opened up to new tastes in beer. “The big turning point came when the number of immigrants started to increase significantly,” he says. “Supermarkets began to realise that there was a big opportunity for them to sell foreign beer

to the foreign customer and Irish people realised that there were alternatives to what they’d been drinking. I lived in Canada for a few years and I couldn’t believe it when I came back to Ireland. It was like coming back to a desert in terms of beer. There just wasn’t any choice in the market.”

Although the last few Governments have made the effort to promote craft beer, (then Minister for Finance Brian Cowen introduced the European Directive on tax rebates for domestic, small scale breweries and the current Government is

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Beer & Cider

actively promoting Ireland’s craft beer industry through Bord Bia) they weren’t always so pro-active. Prior to the Irish consumer’s exposure to new brands, there were essentially three or four companies controlling the market, and neither Government nor publican provided an impetus for diversification, leaving the consumer with little choice.

Cuilan is passionate on this point.

“There have been some strong vested interests in Ireland for a long time, from the Government to the breweries to the publicans,” he says. “They had a nice little triangle where everybody was making plenty of money. The Government got plenty of taxes, the breweries were making plenty of money and the publicans were doing very well for themselves. There was no reason to upset the applecart and to do anything different.”

Whether or not the situation was as closed-shop as Cuilan suggests is a debate for a different day, but there are telling signs emerging that “the big boys” are starting to take notice of the craft brewing industry and its potential for market growth. Molson Coors is the fifth largest brewing company in the world. Its recent acquisition of the Franciscan Wells craft beer brand suggests that this is a market poised for growth. Currently the market share for craft beer sits at 0.5%, but this is expected to expand at least tenfold over the next seven to eight years.

There’s a very clear pattern of growth across countries which have developed a similar craft beer industry, with Canada, the US, Italy, Denmark, Sweden and Finland all experiencing the same tenfold rate of growth over a seven to eight year period. In many of these countries the market share has surpassed the initial 5% mark and risen to as high as 11% or 12%.

In Ireland a 10% share of the beer market would translate to approximately b240m, so the figures suggest a promising future for craft beer.

They’re using the word craft but they’re far from craft. At the moment I think there’s a positive effect from it. I think that the percentage of craft beer sales in Ireland are so small at the moment that it’s probably going to need someone like Molson Coors to make a lot of the publicans more aware of the craft scene.

That will also help breweries like us to rise up, but I think that once it gets to a certain level people will begin to see through mass-produced ‘craft’, and think ‘well, how can you call that craft?’”

In an age when a bottle of mainstream beer can be picked up in the supermarket for as little as 70c, smokers are forced to go outside, and drink-driving laws are tougher than ever, publicans are struggling to lure customers away from drinking at home. This change in consumers’ attitudes is, of course, underpinned by the recession and the desire to get value for money. Cuilan feels that the publicans who are best responding to this crisis are those who are introducing craft beer and giving the customer something they can’t get anywhere else.

“There are two different types (of response),” he says. “There are those who are exiting the business now because they just don’t understand what it means to be a publican these days and aren’t changing anything. During the boom times people just spent money, they couldn’t care less. Now they don’t have as much money, so they’re a little bit more careful about it. But you see the publicans that are smart about that and understand that. Their attitude is ‘come out to the pub, you can still enjoy yourself but you can have something different that you can’t get in Tesco or Superquinn.’

Price was never really the issue – it was about what customers were getting for that price. The craft beer industry has something unique, something special.

There’s something different about it.

People began to enjoy that.”

One pub that has benefited hugely from the rise of craft beer is the Bull and Castle on Dublin’s Lord Edward Street. When the Buckleys (of FX Buckley’s butchers and restaurant fame) took it over in 2006, the downstairs section was a regular pub,

“Currently the market share for craft beer sits at 0.5%, but this is expected to expand at least tenfold over the next seven to eight years. There’s a very clear pattern of growth across countries which have developed a similar craft beer industry”

Purists would argue that, once a beer enters mass production and branding, it is no longer a craft beer. Although Cuilan agrees with this to a certain extent, he views the acquisition of craft brewers by larger corporations as a double-edged sword. “There are pros and cons,” he says. “What it can do is raise the profile of craft beer for people who would possibly never have an opportunity to sample it.

On the other hand, it’s kind of bringing us (craft brewers) down to their level.

Cuilan Loughnane of White Gypsy Brewing

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“Stephen echoes Cuilan’s comments about craft beer drinkers being willing to try different drinks, with many drinkers trying two or three different craft beers in an evening. This keeps curious beer connoisseurs coming back, and repeat business is high” with the upstairs being used as a function room. Today the upstairs section houses Dublin’s only replication German beer hall.

It has over 110 international and domestic beers, with almost all of the Irish craft brewers featuring. FXB’s even stock their own craft beer, Buckley’s Golden Ale, brewed exclusively by O’Hara’s of Carlow.

“We had a lot of bottled beers, 70 or 80 bottled beers from around the world,” says Stephen Buckley. “But then the craft beer started coming into the scene and we saw a huge market. It’s nice to support the local industry, rather than going for ‘main’ companies. There’s clearly a huge following, because now we get customers up there purely for the beer.”

I meet Stephen Buckley in the Crow Street branch of FXB’s Steakhouse; it’d be too busy to meet in the Bull and Castle, he insists. Not a bad complaint for half three on a Thursday afternoon.

When Stephen breaks down the figures from the Bull and Castle it’s clear craft beer is driving much of the business.

“Alcohol sales would be around 60% (the downstairs is a steakhouse) of total sales in Bull and Castle, and beer sales would be around 40% of that, with craft beer or European speciality contributing to around 90% of beer sales,” he says.

Stephen echoes Cuilan’s comments about craft beer drinkers being willing to try different drinks, with many drinkers trying two or three different craft beers in an evening. This keeps curious beer connoisseurs coming back, and repeat business is high. It also helps if your staff know their stuff. “We try and give our staff the full knowledge of what they’re serving and what’s in it,” says Stephen. “It does take quite a bit of explaining to customers in order to push certain products, but you

Bull & Castle on Lord Edward Street, Dublin

get a lot more interaction between the bar staff and the customer when you are describing what each beer tastes like and so on.”

FXBuckley’s penchant for craft beer is also trickling into their restaurant trade and contributes strongly to their image as purveyors of high quality, local produce. Stephen Buckley is eager to stress that when dining in one of their restaurants everything you consume will be local, from the beer to the meat to the vegetables. “We want to do things ‘as Irish as possible,’” he says. “And we see Irish beers as a big part of that. We always use Irish suppliers for fish, vegetables etc. We’re constantly trying to promote local produce. We do tasting afternoons for the public as part of our FXBuckley Club events. As part of the afternoon we would taste 20 or 30 beers and we’d be explaining the different makeup of each one as we go on; a stout, a porter, Galway Hooker etc. We’d be saying how each one is made as we go through them.

We also do meat nights where we’d

get a large stainless steel table into the restaurant and maybe half a carcass of cattle and get a butcher in to break up the meat and talk about each cut and how to use it.”

When asked about whether or not people are willing to pay a higher price for craft beer, Stephen is unequivocal in his response. “Yes, definitely,” he says. “Our margins would be slightly less but we compensate with a slight increase in price so we hit that middle ground. The advantage of it is that we’re dragging in more customers. And there’s no doubt about it, we wouldn’t be doing anywhere near the same amount of business if we were just selling normal beers.”

There’s no doubt that craft beer has become the shooting star of the Irish food and drink scene, even helping pubs and restaurants start up or reinvent themselves during difficult times. And the smart money says it’s got a very long way to go yet before it shows any signs of slowing. l

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Wine

Best of the

Summer Wine From dark, spicy reds at Christmas to light, crisp whites when the sun shines, every season has wines to complement the weather. Licensing World takes a look at what makes a good summer wine and the ones in demand this year.

W

hether it’s a cool fruity rosé while relaxing in the garden or a glass of Sauvignon Blanc with a salad, wine is very much a drink suited to summer. While we are still far behind most of our European neighbours in terms of consumption, the popularity of wine continues to grow in Ireland with the beverage doubling its market share over the first decade of the millennium.

The youthfulness of a wine is an important factor in finding the perfect varieties for warmer weather, so for whites and rosés a recent vintage is recommended – 2011 or 2012 for the Northern Hemisphere and 2013 for the Southern. “This is important as the fruit is bright and more primary, and the acid crisp and fresh, which is

important when matching with food,” explains Lynne Coyle, Head of Buying and Development at O’Briens Wine.

Another major contributor to a good summer wine is the climate in the region.

“It’s all about having good acidity in the wine and the acidity comes if the climate is cool,” says David Whelehan. As a result of a relatively cool climate, European wines tend to be the front-runner when it comes to the search for freshness and fruit intensity, particularly areas in Northern Spain and Italy, the home of the beloved Pinot Grigio grape.

©iStockphoto/Thinkstock

For novices, the warmer weather brings a great opportunity to develop a passion for wine as the varieties suited to the season tend to be refreshing and more accessible

than the richer reds of winter. “I think what makes a great summer wine is wine that is fresh, crisp and has character,” says David Whelehan, wine expert and Director of Whelehan’s Wines. “It’s all about freshness and vibrancy on the palate.”

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Wine

“Burgundy is on fire in terms of the popularity of their wines but they’ve had a very difficult 2012 vintage which means their prices are going to go up dramatically” While traditionally Pinot Grigio is produced in Italy, its popularity has led to several countries producing their own varieties and David Whelehan is particularly impressed with Germany’s offering. “They are really starting to wake up and make quite strong inroads,” he says. “They’re doing some tremendous Pinot Grigio, except in Germany they call it Grauburgunder.”

While David forecasts Pinot Grigio’s popularity continuing for quite some time, he believes that a lot of people are ready for something more current. “They are looking for the new up and coming grape,” he says. ”Arguably it could be the Albarino. It will certainly be one of the new super-greats on the horizon.” Lynne Coyle agrees that the Albarino from Northern Spain is a rising star, saying that it “continues to gain momentum.”

Despite the many new varieties rising through the ranks, a lot of the best and most popular wines for summer come from the traditionally well-known grapes.

“Sauvignon Blanc will be with us for a long time because it’s that classic, intense, aromatic style of white wine that really has caught the imagination of so many people,” says David. “In terms of the best expressions of Sauvignon

Blanc, it’s always from the Loire Valley in France and Marlborough in New Zealand.” Lynne Coyle agrees and she recommends the Bougrier Sauvignon Blanc from the Loire Valley at b9.99 as a particularly good example.

While the ancestral home of the Sauvignon Blanc grape is Bordeaux, it is an oft forgotten region for this season and David Whelehan says this is a shame. “Bordeaux is offering some tremendously good value now in terms of whites, particularly from Entre-DeuxMers in the Graves area,” he says. “It makes stunning wines and they’re really affordable and arguably the best value around in many ways.”

The Irish fondness for more traditional styles could also be for nostalgic reasons, as they associate certain types of wine with past holidays and the good memories they conjure up. “Irish people have a great connection with Portugal and the Languedoc region in France as many holiday there,” says Lynne Coyle. “Both areas are great for summer wines as they offer a great range of reds and whites of different styles. They go well with healthy Mediterraean foods and offer very

good value for money.” In particular, she recommends the Borie de Maurel Cuvee Luna from Languedoc at b9.99.

Wine production in Europe decreased in 2012 because of the bad weather.

This, combined with a growing fanbase in new countries, means that some perennial favourites have sky-rocketed in price. “Burgundy is on fire in terms of the popularity of their wines but they’ve had a very difficult 2012 vintage which means their prices are going to go up dramatically,” says David Whelehan.

“You could expect 30% or 40% price increases fairly soon, particularly from international markets trying to funnel it out because China has suddenly fallen in love with it.”

As summer is generally a time of celebration – holidays, weddings, christenings – there can be many moments that call for a glass of bubbly.

Prosecco has been gaining in popularity for the past four years and shows no sign of slowing down. “Floral aromas, ripe fruit and the fact that it is not too dry make it a very accessible wine style,” says Lynne Coyle. She recommends the Rizzardi Prosecco Frizzante at b14.99 as a good choice. For those that want something new in terms of sparkling, David Whelehan believes the Crémant from France are a great alternative.

“There are seven appelations producing Crémant and they offer tremendous value,” he says. “They are much more akin to champagne in terms of their method

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Wine

of production, style and the palate, but prosecco is here forever I think.”

While many will associate chilled white, rosé and sparkling wines with higher temperatures, reds shouldn’t be entirely forgotten. There are plenty of lighter styles available, as well as richer reds to perfectly complement barbecued meat. For lighter and fruitier styles, David Whelehan recommends two Italian varieties Valpolichella and Barbera. The Barbera, he says, is “one of the most under-valued grapes in Northern Italy and perfect for summer”. Lynne Coyle recommends delicate Pinot Noirs and Bardolino as “both are driven by primary fruit which is key to summer food matching and neither have excessive oak age”.

Steaks cooked on the barbecue are one of life’s great pleasures and are perfectly complemented by a well-selected red.

David Whelehan believes we should look to the land down under for inspiration.

“Nobody does barbeque reds better than Australia, true to form given their climate,” he says. “The wines from the McLaren Vale and Barossa Valley are very rich, sumptuous styles of red wines, especially the Shiraz. The McLaren Vale, in particular, make a very polished style of Shiraz that is very appealing – it has great depth of fruit and is very attractive.”

While Moscato has become a huge trend internationally, particuarly in the US, David Whelehan believes that this move towards sweeter, semi-dry wine is not entirely suited to the Irish palate as, generally, drier styles of wine do well here, such as the Argentinian Malbec. “Malbec is one of these tried and tested styles that are absolutely appropriate to the Irish palate and very suitable for barbecues,” he says. “People often ask me what would you recommend for a big function or a wedding and good Argentinian Malbec really ticks many boxes.”

While we may not have the weather our European neighbours enjoy, summer in Ireland is still a season that is synonymous with wine. “Wine’s popularity continues to grow in Ireland,” says Lynne Coyle.

“We may not always get the sunshine in summer but at least we can always enjoy a nice glass of wine.” The beverage has certainly enjoyed tremendous growth in recent years and, with hopes high for some continued fine weather this year, the great range of summer wines on offer may draw some new fans. l

Lynne Coyle’s Recommendations

Bougrier Sauvignon Blanc, Loire, France Delicious fresh summery aromas of gooseberry and grass coupled with a refreshing crisp dry palate. An ideal match to seafood and grilled chicken.

Selbach Riesling, Mosel, Germany Enticing floral aromas are complemented by classic apple flavours on the palate.

It has a ripe fruit undertone that finishes with a benchmark Riesling mineral note.

A perfect aperitif and works well with Asian cuisine.

Rizzardi Prosecco Frizzante, Italy Aromas of blossoms and pear that continue gently through to an off dry palate.

Finishes fresh and clean with a lingering pear aftertaste. Works well as an aperitif but also with ice cream and strawberries.

Borie de Maurel Cuvee Luna, Languedoc, France The nose is packed with plums, bramble fruit and spice and these rich berry fruits are balanced on the palate with fresh acidity and hints of complexity. Great with grilled meats and hard cheese.

Ara Pathaway Pinot Noir, Marlborough, New Zealand Classic strawberry aromas make way for a light, elegant palate of strawberry fruit, soft ripe tannins and some savory nuances. Light enough to accompany white fish and salads.

Summer favourite Chateau Rioitor Rose, Provence, France Beautiful pale rose colour with lifted raspberry aromas followed by an elegant dry palate with hints of red summer berry fruits and a touch of anice. Suits all barbeque vegetables, red and white meats.

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Foodies

Locally Sourced,

Lovingly Produced Eat @ Massimo Bar in Galway’s Westend is a gastro pub run by husband and wife team JP McMahon and Drigin Gaffey. They are also the driving force behind Cava Restaurant, where the focus is on a tapas menu, and the Michelin star Anair Restaurant, which has really pushed the culinary envelope since it opened in 2011.

JP McMahon talks to Maev Martin about his food philosophy and about why Irish publicans should be on friendlier terms with food.

O “

ur food philosophy is to offer artisan and organic food, to use meat and chicken from sustainable farms, to source the best local fish from the west of Ireland, and to serve it in a relaxed gastropub environment," he says. "We use seasonal produce, such as wild game direct from Dromoland Castle, we sell mussels and crab sourced from Connemara, and we cut chips from organic potatoes. We want to make food fun and interesting and we want to educate customers about the importance of ethical eating."

Winner of Best Gastro Pub in Connacht in the Restaurant Association of Ireland Awards 2013, Eat @ Massimo uses the following local suppliers: Meat – Castlemine Farm, Roscommon, Colleran's Butchers, Galway, Pigs-on-the-Green, Offaly; Fish – Gannet Fish Mongers, Galway, Connemara Smokehouse, Galway; Chicken – The Friendly Farmer, Athenry, Galway; Organic Vegetables – Green Earth Organics, Galway; Leaves – Steven Gould, Headford; Cheese – St Tola, Co Clare, Sheridan's Cheesemongers, Galway City.

and attention. We use the same beef, lamb and fish suppliers for our Michelin-star restaurant as we do for Eat @ Massimo. Of course, the menu is different, but whether it is a burger for the pub or something more elaborate in the restaurant we apply the same ethos and approach." Eat @ Massimo runs a number of 'Food Nights' including Pie Night, Pizza and a Pint night, Steak & a Pint Night, Burger & a Pint Night and a Full Irish & a Pint on a Sunday.

Many publicans shy away from producing food because they see it as a low margin, high cost operation."When it comes to publicans' profit

"We are trying to create a gastro pub based around Irish produce and ingredients that we buy from local farmers in order to produce good quality, hearty pub food," says JP. "Why wouldn't you expect the same level of quality from a chip as you would from fillet beef? Both deserve to be accorded the same level of respect and to be cooked with the same level of care

“Why wouldn’t you expect the same level of quality from a chip as you would from fillet beef? Both deserve to be accorded the same level of respect.”

JP McMahon pictured outside Eat @ Massimo bar in Galway’s Westend

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Foodies

margins, there is certainly more wastage in relation to food than there is with spirits, where there is effectively zero wastage," he says. "Drigin and I understand the food business and the owners of Eat @ Massimo, Simon Heaslip and Kevin Healy, understand the drinks industry but they love food so that is a bonus for the business. When they established the pub two years ago they knew that a drink product alone wasn't enough. With people drinking at home, pubs now need to offer more than drink. They need to think about producing food with integrity. We are open a year and a half and it is still very fragile – some months are good and some are bad. For me, if a business can support itself and the staff that is what it is all about. It isn't possible to produce good food in a restaurant or pub in this country and make a big profit. But, in our experience, if publicans make the effort they will be rewarded."

JP is the chef in the pub as well as in Anair, which he owns with his wife Drigin. He says that the Cava catering division is still in operation and the restaurant is re-opening in September.

JP describes gastropubs as pubs that push food forward in terms of identity and ingredients. He is keen to see younger, up and coming publicans entering the gastro pub scene. "The gastro pub sector is thriving in London," he says. "There are a lot of Michelin star pubs in London, including The Hand and Flower, which is the only pub in the UK that has two Michelin stars. Looking at our industry, there is a general lack of appreciation of food in pubs. It tends to be a case of anything goes. There are exceptions in every city but outside the major cities, and even in Dublin, there are some dreadful food operations. I know Ireland is a small country but there needs to be a greater appreciation in the pub sector of how important the creation of

quality food is to the continued growth of the tourism industry. For us it is all about trying to produce as much as possible ourselves, whether it is chips or burgers or the mayonnaise. If you make it yourself you know what is in the dish and where it has come from and you have better control over your product."

JP believes that the story behind the food is fundamental. "We produce little posters around the bar about who our suppliers are and we try to inform people about the story behind the menu," he says.

"Your front of house people are the first port of call. In sharp contrast to a lot of pub operations that are offering food, our chefs have a better appreciation of the products and a better understanding of what grows nearby so they can communicate that effectively to our customers." JP has noticed a trend towards more beer matching with food. "Our last menu included an artisan beer menu with food matches," he says. "They aren't over elaborate but they show people that it can be done. We worked with Galway Hooker Brewing Co, the local beer in Galway, and they matched five beers to five courses. Apart from sourcing ingredients closer to home, trying to produce smaller plates of food along the lines of tapas style bars is another trend that we are embracing. That gives people more choice. Also, they don't have to spend as much and that means that they might come in more often." l

“I know Ireland is a small country but there needs to be a greater appreciation in the pub sector of how important the creation of quality food is to the continued growth of the tourism industry.�

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09/08/2013 09:20:40

Movers & Shakers

Deirdre Byrne

Shake, rattle & serve Ireland boasts hundreds of highly skilled bartenders who are transforming cocktail making into an art form, and Ireland’s best bars into much more than just a place to drink. Deirdre Byrne, winner of this year’s National Cocktail Championships, talks to Licensing World’s Colm Gorey about her passion for cocktail creation.

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onegal native Deirdre Byrne, who plies her trade in The Exchange restaurant in the Westin Hotel in Dublin, has been working in bars back home since the age of 16. Deirdre decided to move to Dublin in 2008 where she was offered the job of bartender in The Mint bar, also in the Westin Hotel. Having joined the bar with little or no cocktail experience, she has now become, officially, the best bartender in the country in only a few short years. According to Deirdre, the time she has spent in the Westin Hotel

and the people she has worked with have had an enormous impact on her career.

“Everything I’ve learned is from the staff and management here,” she says. “We were encouraged to enter competitions, which I did. The first competition I ever competed in was the National Championships. I wasn’t placed but it was great experience. To be able to come into work and be creative and come up with different ideas for menus is really important to me. The guys here at The Westin are very supportive.”

National Champion For any cocktail bartender in Ireland, the biggest event of the year is the Bartenders Association of Ireland’s (BAI) National Cocktail Competition, sponsored by Edward Dillon & Co, which took place at the Catex 2013 Exhibition in February.

Having entered in three of the previous competitions, Deirdre was feeling very confident that her ‘Apricot Blossom’ drink would be a worthy contender for the prize.

After receiving rave reviews from the judges, she made history as the first

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09/08/2013 09:20:49

Movers & Shakers

woman in the competition’s history to win the title. Deirdre herself still struggles to believe her success. “It has always been a goal of mine to win it,” she says. “It was a massive sense of accomplishment and it felt like the hard work had paid off. People were congratulating me and it took about two weeks to sink in!”

The winning drink uses bourbon as its key ingredient which, Deirdre tells Licensing World, is one of her favourite spirits.

“Inspiration for the drink came from my personal tastes,” she says. “I’m not into the sweet, overly fruity cocktails and I love bourbon and gin. They’re my two favourite spirits. Women are under the impression that bourbon is a man’s drink and they perceive it as old fashioned so I wanted something a bit more delicate. The idea of putting the apricots with the bourbon was an interesting and different idea for me. I think it’s a really nice after dinner drink and, hopefully, it has helped to open people’s minds to the different drink options that can be created.”

Deirdre’s win, while being historic, is indicative of a major shift in the traditional image of bartending as one of the last exclusively male occupations. According to Deirdre, while this was certainly the case up until a few years ago, the tide is changing rapidly. “I’m competing for four years now,” she says. “Where you might have only had one or two girls competing there is now a lot of competition. With the national competitions there were 37 bartenders and six or seven of them were girls. We’re beginning to see more women being placed in the competition and there’s rarely a competition now without a woman in it. I think even the attitudes of the guys are changing. It’s not so much a boy’s club anymore and girls are a lot more accepted and respected because there are a good few of us now who would be well known on the competition circuit and they know we’re just as good.

There’s a huge amount of support from the Bartenders Association of Ireland and they love to see the girls coming up and doing well. I really think women are pushing the boundaries.”

says. “When someone comes in to a bar and they’re spending b8 or upwards on a cocktail, they don’t just want a cocktail put in front of them and the bartender to walk away. They want to be able to ask questions.

You also need to have a lot of product knowledge, including cocktail history knowledge, and obviously you have to be creative as well. I think it’s important to do something different and showcase your own talents. After all, you can walk into any bar and get a cosmopolitan. I would expect any customer that comes to the Westin Hotel to be able to ask anything about the drink they’re having and for the bartender to be able to recommend something, depending on the customer’s taste.”

Cocktail Championships in Prague in August, when she will be representing Ireland against 52 other nations. The competition will be tough but Deirdre is very excited about taking part. “I’m quite nervous, I’m not going to lie, it’s a lot of pressure!’ she says. “It’s great, though, and I have fantastic support from the bartenders in the Westin and from the BAI. We’re doing a lot of training at the moment, getting the technique down, and the timing is very important. My recipe is in and I’m very happy with it. I don’t want to reveal my secrets but I will say it is gin based! I’m in the fancy drink category so the garnish needs to be quite elaborate and that’s my focus at the moment.”

Deirdre’s next step will be presenting herself on the global stage at the World

I’m sure everyone who knows Deirdre will be wishing her every success in Prague. l

Alan Kavanagh, Portfolio Brand Ambassador, Edward Dillon, Michael O’Shea – 3rd place (Four Seasons Hotel, Ballsbridge), Deirdre Byrne – Winner (Westin Hotel, Westmoreland Street), Ivan King – 2nd place (Shelbourne Hotel, St. Stephens Green), Declan Byrne, President – Bartenders Association of Ireland.

The Art of Bartending With a national prize under her belt, Deirdre is arguably one of the best authorities on what makes a top-class bartender so Licensing World asked her what she considers to be the key skills needed to really stand out. “Interaction with customers is something you just have to have,” she

Alan Kavanagh, Portfolio Brand Ambassador, Edward Dillon, Deirdre Byrne – Winner (Westin Hotel, Westmoreland Street), John Mooney (Sales Area Manager, Edward Dillon).

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09/08/2013 09:21:03

Advertorial

Heineken Ireland is giving bar staff the opportunity to step up on the global stage at the Star Serve Awards 2013

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s the Heineken Star Serve Awards 2013 draw closer, bar staff and publicans nationwide are putting the finishing touches to their ‘perfect pour’ and begin to prepare for one of Heineken’s biggest on-trade initiatives in Ireland. The ‘Heineken Star Serve Awards’ is an opportunity for Star Serve pubs to take part in a competition where bar staff will take to the spotlight, showcasing both their pouring and hospitality skills amongst industry experts and their peers.

Now in its third year, the competition will host four regional award ceremonies in Cork, Limerick, dublin and Belfast. Over 2,500 bar staff and trade supporters will attend. Star Serve bar staff from across the country will compete for their chance to represent their region in the final to become the National Star Serve Champion 2013.

will represent both Ireland and their pub on the global stage in November this year! As well as the unique opportunity to compete for the ultimate global title, the winner will also be in with a chance to win a trip for two anywhere in the world! does your bar have what it takes to represent Ireland on a global stage at the global Star Serve Awards? Contact your local sales representative for more details.

The Star Serve Awards go global!

The Star Serve journey doesn’t stop there. This year, for the first time, Ireland has been invited to compete in the global Star Serve Awards in Amsterdam. The winner from the national final

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09/08/2013 09:21:13

Business Matters

Ice Appliances

Tools for the

Trade For publicans and bar owners seeking a new way forward, innovative and interesting products can be a great way of capturing the public’s attention.

Samsung Snackmate Samsung has launched a new version of their Snackmate light duty commercial microwave oven, which is ideal for businesses like pubs, bars and bistros. The touch control and programmable model has a power rating of 1,100W, bringing affordability to the commercial microwave market.

Compact, with external dimensions of only 517mm x 297mm x 412mm, it has a 26 litre oven capacity and its stainless steel interior and exterior means that it not only looks smart and professional, but is easy to clean. designed for commercial catering requirements, the CM 1089/A has wipe clean touch controls, a digital display, and a 20 programme memory. Samsung has backed the Snackmate with a three year on-site warranty covering all parts and labour costs. Prices vary according to the supplier, but should be below ÂŁ300 (b346). For more information, visit Samsung.com.

Ice Appliance are constantly sourcing new products and increasing their range, with the Ice Appliance deluxe coming Space back on the market again in the Saver near future. A mini counter top ice maker, it produces 12kg to 15kg of ice per day. The sleek design and compact nature ensures that it is at home behind the bar, while its detachable power cable means transport is simple.

Each ice cycle lasts ten minutes; an alarm will sound when the drawer is full or if the machine is running low on water. For further information, visit iceappliance.com.

Marks and Spencer cocktail Dreams Food giant Marks and Spencer have recently released a cocktail recipe book onto the market. Though aimed towards the domestic segment, pubs and bars should take advantage of its contents to impress customers with an even more in depth and innovative range of cocktail drinks. Available for b8, beautiful, high quality photographs and easy-to-follow instructions are used to guide you through each recipe, from assembling the ingredients to the final flourish of the finished drink. Whether you are a beginner or looking for new cocktails to impress customers, you are sure to find this book an indispensable guide. Available from Marks and Spencers outlets across Ireland or by visiting www.marksandspencer.ie

Securit LED chalk boards With Securit LEd Chalk Board you simply write on the glass and allow the LEd technology to illuminate the chalk day and night. The LEd sequences are operated with the wireless remote, which is included, allowing the colour, light, speed and LEd intensity to be changed with the push of a button. Each sequence creates a different mood, meaning there is a lighting option for every environment. The product helps to create an atmosphere while acting as an effective and eye-catching communication display. The Securit Colour LEd Chalk Board measures 62cm x 100cm and comes with a remote and chalk marker included.

It features colour LEds with 16 light colour settings, five styles, and ten light intensity settings. A power plug and five metre cable are also included. It is compatible with a Securit battery (not included). Securit products are stocked by Brennan Catering Supplies in Ireland. l 25

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09/08/2013 09:21:32

Out & About

Spain Claims Top Prize at Diageo Reserve World Class Competition D

avid Rios of Jigger Cocktail & Disco Bar, Spain, was crowned Diageo Reserve World Class Bartender of the Year 2013, rising above 43 other global finalists to win the prestigious international accolade.

Following in the footsteps of mixology giants Tim Philips, Manabu Ohtake, Erik Lorincz and Aristotelis Papadopoulos, David captivated judges throughout the week of competition in July with his winning cocktails. They concluded that his Gold Basque Punch, along with his signature serve, showed innovation, creativity and the showmanship of a world class bartender. The Gold Basque Punch used Johnnie Walker Gold Label Reserve, Amer Picon, pineapple juice, and grenadine and soda, garnished with an orange slice, star anise and mint.

His signature serve comprised of Ketel One vodka, Apero-flavoured strawberries, sugar syrup, kumquat and grapefruit juice, egg white and orange bitters.

Diageo Reserve World Class Bartender of the Year David Rios of Spain (centre) celebrates with past winners and judges at the Diageo Reserve World Class Global Final awards ceremony on day 6 of the competition at La Monumental in Barcelona on 9 July

Over the past year, contenders from the most esteemed bars around the world have competed in local and regional heats, each aspiring to secure a place at the Diageo Reserve World Class Global Final aboard the boutique Azamara Club Cruise’s ship, Azamara Journey. Finalists were selected to showcase their creations in front of some of the most revered names in the global drinks industry, including Salvatore Calabrese, Peter Dorelli, Dale DeGroff, Gary Regan, Julie Reiner, Hidetsugu Ueno, Arturo Savage, Steve Olson and Aristotelis Papadopoulos.

David will embark on a year-long global tour as an ambassador for Diageo Reserve World Class.

Finalist Jad Ballout of Lebanon in action during the bartending challenges on 6 July (day 3) in St Tropez

Finalist Enrique Ignacio Auvert of Panama during the bartending challenges on day 3

Finalist Laura Schacht of Switzerland during the bartending challenges on day 5 (8 July) of the competition in Ibiza

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09/08/2013 09:22:01

Out & About

Mayo’s Owen Hughes Packs a Punch O

wen Hughes, Bar Manager at Knockranny House Hotel, Westport, Co Mayo, won the final of the Finest Call Cocktail Competition held in the Exchange Restaurant, Westin Hotel in Dublin on 24 June. The competition was organised by the Bartenders Association of Ireland for Richmond Marketing, distributors of Finest Call & Coco Real in Ireland. Owen won a Dublin Crystal Trophy and a holiday voucher for b850 which he intends using to attend the World Cocktail Competition in Prague in August.

‘Price’s Punch’

Winning Cocktail

• 3cl Finest Call Mango puree • 2cl Finest Call Banana Puree • 5cl Matusalem Classico 10yr.

• 2cl Fresh Lime Juice • 1.5cl Dry Sherry • 3 Dashes Orange Bitters

(L-r): Andrew O’Gorman, Bartenders Association of Ireland Treasurer, Joey Shore, Trade Marketing Manager, Owen Hughes, Winner, Steve Dingley, Finest Call European Brand Manager, and Declan Byrne, President of the Bartenders Association of Ireland

Shake all ingredients and fine strain into a pre-chilled coupe glass and garnish with a mango star flower.

The Brewer’s House is Best Gastro Pub T

he best pubs that serve food and the best restaurants for wine tasting were recognised at this year’s Restaurants Association of Ireland’s Irish Restaurant Awards. The overall winner of the ‘Best Gastro Pub’ category was The Brewer’s House in Dungannon, Co Tyrone. The title of ‘Best Wine Experience’ went to Dublin’s Restaurant Patrick Guildbaud.

Best Gastro Pub Sponsored by Faustino • Connaught – Eat @ Massimo, Galway • Munster – The Derg Inn, Tipperary • Leinster – Harte’s Bar & Grill, Kildare •U lster – The Brewer’s House, Tyrone (Pictured) • Dublin – The Purty Kitchen • All-Ireland – The Brewer’s House

Best Gastro Pub Ireland: Pádraic Óg Gallagher and Anne Marie Tumilty, Faustino, present Best Gastro Pub Ireland award to Ciaran and Vicki McCausland and Brian McMonagle from The Brewer’s House, Tyrone

Best Wine Experience Sponsored by Thomas Barton • Connaught – The Twelve Hotel, Galway • Munster – Hayfield Manor, Cork • Leinster – The K Club, Kildare • Ulster – Nick’s Warehouse, Antrim • Dublin – Restaurant Patrick Guilbaud • All-Ireland – Restaurant Patrick Guilbaud (Pictured) l

Best Wine Experience: Pádraic Óg Gallagher and Maud Condomine from Thomas Barton present the All-Ireland Best Wine Experience award to Edward Trentesaux from Restaurant Patrick Guilbaud

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09/08/2013 09:22:18

Legal

Lessons to be Learned from the

Dancefloor Trilogy Three recent cases against a nightclub and a hotel in the High Court confirm that the Court will, when sufficient evidence has been adduced on behalf of the Licensee, dismiss the claim brought by a Claimant who has alleged that her slip/ fall and consequent injuries arose as a consequence of a wet floor. Coughlan White & Partners Solicitors, who acted on behalf of Copper Face Jacks and its Insurers in the first action brought by a Ms Ciara O’Connell, give the licensed trade some helpful practical tips on dealing with issues which frequently arise in such cases.

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wo of the cases were brought against the Dublin night club Copper Face Jacks and the third was brought against the Talbot Hotel in Wexford. All three Claimants were women who alleged in various circumstances that they had slipped and fallen on a wet dancefloor. In the Ciara O’Connell case, she was one of a group of people from her work who went for a night out. They went home after work and then came back into town and met in a public house. They left at about 12.30am for the nightclub, Copper Face Jacks, in Harcourt Street.

Although the people in the group had drinks taken and had come from a pub, there was no suggestion that any of them, including the Claimant, was drunk or incapable.

seriously hurt and security staff came on the scene and an ambulance was sent for. The Claimant’s sister Bronagh stated that she found Ms. O’Connell’s jeans to be wet when she helped her to get into hospital clothes in St. James’s Hospital. Other witnesses stated that they spent some time kneeling beside the Claimant in the location where she fell and when they got up felt their hands wet, but did not know if it was perspiration or wetness from the floor. The evidence of the Defendant’s security staff admitted

Part of the group were dancing and they included the Claimant and a colleague, Mr. Humphries. Mr. Condon, Senior Counsel for Copper Face Jacks, described it as “dirty dancing”, after the film. There were video cameras in operation in the dance floor area. At the critical time when the Claimant suffered her injury, she was dancing with Mr. Humphries quite close together. As they danced backwards, Mr. Humphries fell back and on top of Ms. O’Connell who hit the ground heavily and sustained a serious injury to her left arm.

“The O’Connell case illustrates that there is often a fine line for the Licensee between winning and losing. Detail is of paramount importance”

©iStockphoto.com/franckreporter

Ms. O’Connell stayed lying on the ground while she was attended to. Her group realised that she was

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Legal

the possibility but said that they were alert to the danger of the floor being wet and tried to ensure that that did not happen. Spillages were also possible when people carried drinks away from the bar. Thus the Judge was satisfied that the floor area where Ms. O’Connell was lying was indeed wet.

with spillages, which should also be adhered to by staff. For example, the Judge in the Talbot Hotel case accepted evidence from the Hotel’s Deputy Manager that it had a strict policy that drink was not to be taken onto the dancefloor and members of staff were properly trained to implement this policy.

The dance area consisted of pine flooring boards with hardwood – iroco – board inserts to provide contrast and pattern. The Claimant’s engineer found that the pine boards, which account for the majority of the dancefloor, were safe, even when wet. The hardwood insert were not porous, as the pine was, and if they were wet, they would be slippery. The video evidence did not support the proposition that the Claimant or Mr. Humphries was in the vicinity of a hardwood strip, still less a wet hardwood strip, at any material time – ie. moments before the accident.

The Judge therefore decided that, on the balance of probabilities, the cause of the accident was the manner in which the Claimant and Mr. Humphries were dancing, not a wet floor.

CCTV Footage: Where a CCTV system is in place it is essential that the relevant staff member is in a position to prove that the footage ultimately furnished to the Court is footage of the accident in question.

Did that staff member witness the accident? Or, as occurred in the O’Connell case, did the staff members to whom the accident was reported at the time review the footage shortly after the incident and satisfy themselves that it contained footage of the relevant Claimant?

The O’Connell case illustrates that there is often a fine line for the Licensee between winning and losing.

Detail is of paramount importance. What follows is a summary of some of the issues which often arise in such cases and some precautionary measures which the Licensee can take to assist their insurers and Solicitors in defending such claims:

“The importance of CCTV footage cannot be overstated, particularly given the quality of systems now available. There should be a policy in place in relation to the preservation of CCTV footage”

©iStockphoto.com/Photolyric

Adopt a no drinks on dance floor policy and enforce this: There should be an up to date policy in place for this and a further policy on how staff deal

The importance of CCTV footage cannot be overstated, particularly given the quality of systems now available. There should be a policy in place in relation to the preservation of CCTV footage.

Systems are frequently overwritten after a certain

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Legal

then. The courts generally will not allow an individual’s written statement to be admitted into evidence.

Keep up to date contact details for all employees – including landline, mobile phone, address, email address and, for any non-nationals, their country of origin address. If an employee decides to hand in his or her notice, check whether they will be required to give evidence in the future.

©iStockphoto.com/LeoPatrizi

Training of employees: ensure this is carried out by a suitably qualified individual and consider whether an interpreter may be required for some employees.

“There may be some cases which, on investigation, require to be settled. However, there may be others which should be defended and consideration of the issues by your business will enhance the chances of a successful outcome”

period. It is essential that all reported accidents are saved immediately onto a DVD and labelled as being the 1st copy of the footage from the system and a note taken as to when same was made and by whom.

If, for example, several incidents occur in a week then each incident should be placed on a separate disc. The first copy of a given incident must be kept safely and a record kept of any further copies made and the purpose of making those copies noted – this deals with possible issues that may arise such as subsequent editing of incident footage.

Frequently, accidents may not be reported until several months after they occur. Ensure a system is put in place which allows for regular reviewing of CCTV footage so that recordings of any incidents or potential incidents are retained for future reference.

This will reduce the risk of potential loss of evidence through overwriting.

Staff who witness accidents and/or who take statements in the context of reporting accidents by, or on behalf of, injured parties: Frequently such slip and fall cases or other such injury claims will not be listed for hearing until several years after they occur. Employees may have moved on by

Discovery: Depending on the circumstances of a particular accident, Solicitors acting on behalf of a particular Claimant may seek Discovery of CCTV footage, Accident Report, Cleaning Records, Rosters of staff on duty, Cleaning/Spillage Policies, No drinks on dancefloor policy etc.

The obligation to make Discovery extends to the inclusion of all electronically held documents. It is important that such documents are kept in a safe place as such requests for Discovery usually arise after a Defence has been delivered denying liability – which sometimes can be up to several years after a particular accident has taken place. Staff must be familiar with all policies and ensure they are implemented consistently.

Safety Audit: Arrange for an up to date Safety Audit to be carried out by an appropriately qualified Health and Safety Consultant. However, security policy, practice and procedures should be separately reviewed by a qualified Security Consultant.

Liability Consultation: When it is clear following initial investigation that liability will likely be an issue then consider arranging liability consultation with witnesses, insurers and legal representatives prior to delivery of the Defence.

There may be some cases which, on investigation, require to be settled. However, there may be others which should be defended and consideration of the above issues by your business will enhance the chances of a successful outcome. However, legal advice should always be sought at the earliest opportunity for each individual accident claim.

It goes without saying that it is important for the Licensee to immediately report or notify your Insurers of any potential claim to avoid the risk of your Insurer declining indemnity on the grounds of late notification. l

Co Kildare-based Coughlan White & Partners specialises in many fields, including defence litigation to the Irish and overseas insurance industry. For further information contact Feargal White LL.B, Litigation Partner – fwhite@coughlansolicitors.ie or Michael O’Donnell, B.C.L., DIP. FIN L, COMM LIT., Solicitor – modonnell@coughlansolicitors.ie

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09/08/2013 09:22:45

Off Trade

Large Multiples Continue to Squeeze Independent Traders

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Licensing World speaks to Evelyn Jones from the National Off-Licence Association (NOffLA) about what the government could be doing to help the off-trade while promoting responsible drinking.

lthough more and more people are choosing to drink at home and are shying away from the pub, things aren’t necessarily going well for independent off-licences around the country. Since large multiples have begun to feature special offers on alcohol at cost or below cost, customers are becoming less and less likely to make the trip to dedicated off-licences.

this trend, going as far as to say that all movement of alcohol from on-trade to off-trade can be attributed to large multiples.

According to Evelyn Jones, this has led to over 3,000 jobs in the sector being lost between the years 2008 and 2012 and almost 60% of NOffLA’s members have experienced a downturn in turnover in 2012. As far as NoffLA are concerned, alcohol is legal and therefore the government need to provide a legal framework for its sale. According to Evelyn, this is something that the government have promised to do in the past but have yet to act on. “The government previously promised to examine Ireland’s alcohol licensing regime and NOffLA would like this review to take place as soon as possible,” she says. “Currently, the average excise licences paid by an independent off-trader is b1,500 and NOffLA wishes to see this change to take into account business size, employee numbers and viability within the sector.”

They’re also buying more alcohol at one time as a result of these special offers, something which is recognised as playing a major part in the nation’s collective binge drinking problem.

Evelyn Jones, chairwoman of NOffLA, is vocal on the issue.

“Independent off-licences are finding themselves in a harsh economic environment as a result of the discounting, promotion and sale of cheap alcohol in mixed trading outlets, recent increases in excise duty, and the delay in government action to regulate the alcohol sector,” she says. “Reintroducing a ban on below cost selling would eliminate deals promoting heavily discounted branded alcohol such as, ‘buy two 20 packs of premium branded beer for b25’. Not only will the banning of this practice help the Exchequer, it will also help to ensure that alcohol is retailed responsibly and minimise the damage that these promotions are having on health in Ireland, particularly among our young people.”

This is not to say that independent off-licences are taking the loss of business lying down. NOffLA’s members are now participating in a rigorous training programme for staff that sees them participate in online and interactive e-learning. The objective of NOffLA’s Responsible Trading Certificate (RTC) is to ensure that members continue to be trained to responsibly retail alcohol without placing any additional cost burdens on their businesses, as training can be delivered directly to the retailer at their place of work. NOffLA received two awards from the Irish Institute of Training and Development in March 2012 in recognition of this innovative training initiative. Anita Gilmore, NOffLA’s RTC Training Manager won the ‘Individual Recognition’ award and NOffLA’s e-Learning training programme won the ‘Most Innovative Use of Technology’ award. The training programme has now been acknowledged in Ireland as the most positive initiative to promote the responsible retailing of alcohol.

The statistics confirm Evelyn Jones’ argument. According to the marketing and consumer surveying company Kantar Worldpanel, in the 24 weeks leading up to 14th April 2013, large multiples grew sales by 0.8%, increasing their alcohol sales share further to 91.0%, 1.4% higher than the 89.6% share they had in the same period in 2012. A report commissioned by the drinks industry, and carried out by Dublin Business School, also reflects

Off-licences are also being encouraged by NoffLA to take a more active role in what they stock and to strive to retail products that the large multiples wouldn’t necessarily stock, such as fine wines and niche, craft beer. Evelyn Jones notes that “you have to carry maybe 50 or 60, minimum, microbrewery beers and the success of craft beer can be seen by the way the multiples are now cherry picking certain micro breweries brands and discounting them to drive footfall”. l

“The government previously promised to examine Ireland’s alcohol licensing regime and NOffLA would like this review to take place as soon as possible” 31

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09/08/2013 09:22:45

Bar Profile

Breathing New Life into a High Profile Nightspot Having opened its doors a year ago in one of Dublin’s most popular nightlife areas, Licensing World takes a look at how quirky 37 Dawson Street is faring in one of the capital’s most competitive trading spaces.

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ith the emergence of a number of high profile licensed venues on the street in the 2000s, Dawson Street quickly became one of the city's most popular social promenades. Multimillion euro establishments grew in tandem with each other and were facilitated by huge levels of customer demand. These same establishments were invariably a casualty of the economic collapse and those that have taken their place today have had to evolve their offerings to ensure that the street remains high in the city's nightlife pecking order. Proprietors know that

hype and gimmicks won't keep a bar filled seven days a week as customers now demand a unique approach, good food and great service.

sofas facing out onto the street to the stags heads on the walls, every inch of the interior is packed with interesting and unique decorations to marvel at.

Strolling along Dawson Street, it is impossible to miss the huge front window at number 37 and the mesmerising décor within. Since it opened its doors on the former site of Ron Black's in 2012, 37 Dawson Street has become almost like the younger, more eclectic sister of Café En Seine and is indicative of the move away from the sleek, minimalism of the Celtic Tiger years. From the colourful patchwork

For anyone familiar with the old Ron Black's, the change in décor is quite startling. The space has had a complete overhaul and now boasts a luxurious whiskey lounge – run by the venerable Ron Black himself – and a French Châteaux style restaurant, along with the main bar area. "We took a famous space on one of the busiest streets in the heart of the capital and completely transformed

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Bar Profile

are fresh and locally produced and menu items are modern interpretations of classic dishes. There is an emphasis on quality over quantity. "Value, as opposed to price, is a key measure in today’s market," says James.

The inspiration for the style of the bar, namely using old features to create a new experience, has also been applied to the drinks menus. "We returned to the classics with our beverage offering and its presentation," says James. "We went forward by looking back." The extensive cocktail menu offers twists on old favourites and the cosy whiskey bar has a vast selection to choose from.

it, almost beyond recognition," says General Manager, James Burgess. "We created a new experience using old, sometimes antique, fixtures and fittings."

From the outset, the aim at 37 was to introduce an original concept – with the emphasis on service and quality – to the bar and restaurant industry in Ireland and, according to James, that vision remains the same today: "We wanted to bring something new to the Irish market, something not seen here before but something at a level that you could see, or may have seen, in some of the major capital cities of the world," he says. "At the root of everything we do are two simple principals – the customer and the product.

These fundamentals are the cornerstones upon which we have built the business."

It appears that this blend of quirky décor, varied food and generally highly praised staff is working, but the management are not taking their success to date for granted. "We're delighted with the way that it has been received," says James.

"However, we're not getting carried away.

This is a dynamic marketplace and, unless you're moving forward, you're effectively moving back." The prime location that 37 enjoys is undoubtedly a factor in its success and James agrees that they are lucky in this regard. "The sector in general remains challenging for sure,” he says.

“City centre locations are, I think, finding it easier than suburban areas and, to go further, I think Dublin probably enjoys a

more buoyant market than other parts of the country."

The upcoming cross city Luas works will, no doubt, have an impact on the street and on the businesses there. However, the management of 37 Dawson Street are confident that it will be worth it in the end.

"I think our development of this landmark site has been a positive thing for the street and our immediate neighbours," says James. "We're delighted to see investment in redevelopment and refurbishment to neighbouring businesses and I think the street will continue to do well and attract quality footfall. The Luas extension, although painful in the short term, will no doubt be positive for the street too."

As for the future, James remains tightlipped on the plans but does reveal that a new venture will open soon. "We're about to open another new business in the city centre," he says. "Something different again! The development will roll out in three phases and will eventually incorporate boutique accommodation."

While it is undoubtedly a difficult market to be trading in at present, 37 Dawson Street proves that it is possible to be successful in the current climate if you have an innovative approach and understand what the customer wants. l

“We took a famous space on one of the busiest streets in the heart of the capital and completely transformed it almost beyond recognition.”

In its previous incarnation the venue was, arguably, solely considered to be a party destination but, in its new guise, it is far more than just a bar serving up the same selection of pints. In the past year, 37 Dawson Street has firmly established itself as a foodie haven that offers a wide range of options, from a fine dining dinner menu to bar snacks and an inspired brunch club on Sundays. All ingredients 33

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Trend Setters

Infused with Passion Oisin Davis of Damson Diner on Dublin’s South William Street is one of the industry’s innovators. Since the business opened in November 2012 Oisin has been introducing new elements to his culinary and cocktail offering. He talks to Maev Martin about using local ingredients in his cocktails and about his new Diners Club late night venue which will serve Ireland’s first pre-batched cocktails from Jameson casks.

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hen I visited Damson Diner on a very hot Friday in July Oisin was just back from doing his weekly 11am slot on Tom Dunne’s Rock & Roll Cafe radio programme on Newstalk 106-108. ‘I bring a dish into the studio every week and a lot of the food that I discuss on the programme is from our menu,” says Oisin. “This Friday Beer Can Chicken was our dish of the week. The beer infuses the chicken, making it the most moist chicken you can get. My involvement in the programme is definitely having a positive impact on our business.

We are finding that people are hearing about us through the programme and coming in for lunch. The offices of Newstalk are just around the corner from our premises so it is very convenient.”

“Once you monitor and manage them correctly, and price them well, there is a great margin in cocktails. They make up half of our drink sales here at Damson Diner” Damson Diner is owned by Oisin Davis and Mark and Conor Bereen. Mark and Conor own Coppinger Row and they are also partners in Coppa Cafe in the RHA Gallery. “Damson Diner is a licensed pub so we are working to create a relaxed, booze-fuelled and lively pub-like atmosphere in a restaurant setting,” says Oisin. “It was important that the word Damson was part of our name because Damson is a key

infusion in a lot of our cocktails. Damson is a wild fruit that is originally from Damascus but one that you can pick freely in Ireland and it mixes beautifully in vodka and gin. The Diner part of our name reflects the food that we have and the setting that it is served in. The food is international but mainly from the US with some diner classics from around the world, including some Asian dishes. It is casual dining – we don’t use expensive ingredients but we treat our ingredients well. For example, we sous vide our ribs, cooking them for 12 hours overnight. We stuff our burgers with cheese and wrap them with bacon and we French trim our pork chops and marinate them for two days in a Vietnamese dressing. Even our chicken wings are brined for two days before we steam and then fry them. We put a lot of effort into preparing the food and we go for big bold spices and flavours. The US dishes tend to be richly spiced and seasonal and so far our customers have responded well to our high levels of spice. Standard pubs have been dying a death in Ireland – you have to up your game by introducing a big entertainment programme or else you have to serve food. They are the two options that publicans have been looking at to survive.”

Apart from introducing a casual dining option to accompany his drinks offering, Oisin has been something of a pioneer with his cocktails, which are a major part of Damson Diner’s offering. “Lots of pubs, hotels and restaurants have good cocktail menus but our infusions are our unique selling point,” says Oisin. “A customer can have infused vodka, gin, rum or whiskey and I tend to use a lot of Irish ingredients and wild ingredients. The fact that Damson Diner’s

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Trend Setters

An Elderflower Whiskey Sour made with Jameson that is infused with wild Irish Elderflower and shaken with lemon juice and egg white. Oisin foraged for both the Elderflower and Damsons.

cocktail infusions are made with Irish and wild ingredients is what distinguishes us from other cocktail providers in the market. Typical infusions would be elderflower, gooseberries, sloes, mirabelles (a French plum), and blueberries (Wild Blueberry vodka). For example, a customer could have Cork Dry Gin infused with gooseberries and elderflower. I pick a lot of the ingredients myself but for big quantities I source them from professional foragers. Infusing the alcohol with these flavours isn’t easy to do. It is time consuming so you have to be driven and passionate about it. I spend a whole day each week foraging for ingredients and infusing them into the spirits so you have to love it. Once you monitor and manage them correctly, and price them well, there is a great margin in cocktails. They make up half of our drink sales here at Damson Diner.”

Damson Diner comprises a bar and dining area on the ground floor and a larger dining space with a small bar on the mezzanine floor. Their basement is currently being transformed into The Diners Club, which will be a late night bar and club space.

Scheduled to open in early August, it will focus on providing drinks for parties of two or more people and these drinks will be pre-batched to ensure quick service. “If you can do that well it can be very effective and the quality of the drink doesn’t have to suffer,” says Oisin. “The drinks will be in a bottle in the fridge ready for serving when people arrrive. We have linked up with Jameson in order to provide this pre-batching service. Jameson have given us special barrels that have been made from old Jameson casks. These barrels have taps and we are making the equivalent of 100 cocktails and pouring them into the barrel. No

About Oisin...

Oisin Davis set up The Sugar Club in 1999 and was general manager there until 2012. In 2011 he won Pernod Ricard’s Bar Smarts National Cocktail Contest. The prize was a week-long Cocktail Masters Course in New York, which proved to be inspirational as it got him thinking about local spirits, local produce and local ingredients in the cocktail realm. “I put that into practice in The Sugar Club and then at Damson Diner,” he says. Oisin recently attended a five-day Tales of the Cocktail event in New Orleans, which attracts up to 20,000 people, including all of the major brands, for lectures from spirits and cocktails experts.

one in our trade has produced barrel aged cocktails with Jameson casks before so this is a first for the industry. We will have barrel aged cocktails and prebottled cocktails for patrons of The Diners Club so the club will be all about providing people with a quick service and with drinks that are packed with flavour.

It will be new to the late night bar scene in Dublin and it will be a key part of the late night Diners Club experience. We will make a special Cosmopolitan Vodka for The Diners Club, which will comprise Absolut Vodka with fresh cranberries and orange and lime, and it will be bottled with Proseco. We will also make our own Ginger Ale and we will infuse it with Jameson and have it in a bottle ready to go.” l 35

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Brand News

Canadian Finds a New Home T hey’ve given us brilliant comedians like Jim Carrey and equally amazing bands like Arcade Fire, and now we have their most iconic lager! Crafted by leading global brewer Molson Coors, Molson Canadian or ‘Canadian,’ as it’s more commonly known, offers a refreshing new alternative to the more commonplace lagers that have held court in bars and off licences across the

“Since its launch Canadian has received a hugely positive reaction from consumers, publicans and retailers alike, and is now available in hundreds of accounts across the country”

country for decades. Its successful launch in Ireland earlier this year marked the first time the beer has been officially launched outside North America and represents the biggest lager launch in Ireland in over ten years.

Brewed with premium barley, the choicest hops and no preservatives, Canadian is a crisp, clean and refreshing lager of medium body and low bitterness. Its aroma has an estery nose with fresh hop notes and its aftertaste provides a sharp, clean finish. The golden and light amber colour is capped off with a frothy white foam that you’d expect from the best lagers.

Backed by a heavyweight promotional campaign, Canadian is instantly recognisable by its iconic red and blue alternating typeface and iconic red maple leaf branding, which adorns the bottles, cans, glassware and countermounts. The maple leaf is very similar to the one featured on the Canadian flag, but interestingly pre-dates it by several years – Molson Canadian has used the maple leaf since it launched in 1959, compared to the Canadian flag, which wasn’t adopted until 1965.

Since its launch Canadian has received a hugely positive reaction from consumers, publicans and retailers alike, and is now available in hundreds of accounts across the country, and was the exclusively poured lager at the Independence music festival in Mitchelstown, Co Cork during the August Bank Holiday weekend, where thousands of revellers enjoyed the refreshing taste of Canadian while watching some fantastic music acts, including Bastille, de La Soul and Kodaline.

To add some excitement back into your lager offering, drive footfall and answer consumer demand for new beers, join in with the biggest lager launch in more than a decade by getting in touch with the Molson Coors team at (01) 629 4101. l

In the next issue, Denis Catney, Brand Manager for Molson Canadian beer, will talk to Licensing World about Molson Coors’ strategy for the Irish market, their plans for the Canadian brand, and her predictions for the future of the beer market in Ireland.

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2 5 t h

GOLD MEDAL

a n n i v e r s a r y

Hotel

WINNERS

2012

SUPREME WINNER The Europe Hotel & Resort

& Catering

CASUAL DINING The Cornstore, Cork

GOLD MEDAL

MEMBERS’ CLUBS Carton House

AWARDS

TOWNHOUSES Ariel House

2013

NEWCOMER Masterchefs Hospitality at The Pavilion, UL INSTITUTIONAL Haven Bay Care Centre BISTROS & BRASSERIES Aldridge Lodge CAFÉS & TEAROOMS The Tea & Garden Rooms

Entries now CLOSED !

Thank you to all of you who have taken the time to enter this year. We have received over 400 entries across 18 categories. The Gold Medal Awards are the leading independent awards for the Irish hospitality industry. Judged by industry experts, the awards recognise and reward excellence in hotels, guesthouses, restaurants, spas, clubs and catering operations across the island of Ireland.

The 18 categories for the 25th Annual Gold Medal Awards are:

Five Star Hotels

Fine Dining Restaurants

In House Catering

Four Star Hotels

Casual Dining

Institutional Catering

Three Star Hotels

Ethnic Restaurants

Newcomer

Country Houses

Cafés & Coffee Shops

Customer Experience

Townhouses

Spas

Wine Experience

Bistros & Brasseries

Members’ Clubs

Best Irish Restaurant

The 25th Annual Gold Medal Awards will take place on 23rd September at the Double Tree Hilton Hotel, Dublin (the former Burlington Hotel).

To secure your seat please contact Emma Nolan at emma.nolan@ashvillemediagroup.com or on 01 432 2226.

www.hotelandcateringreview.ie

Licensing world Iss1-13 cover.indd 3

ETHNIC RESTAURANTS L’Arco Italian Restaurant FIVE STAR HOTELS The Europe Hotel & Resort FOUR STAR HOTELS The Lodge at Castle Leslie THREE STAR HOTELS Downhill House Hotel COUNTRY HOUSES Lough Inagh Lodge IN HOUSE CATERING The ARAMARK Ireland catering team at Oracle BEST SPA Monart Destination Spa WINE EXPERIENCE The K Club CUSTOMER EXPERIENCE BrookLodge Hotel & Spa FINE DINING Restaurant Forty One

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At J&C Kenny, we offer a complete solution to both the on and off trade in Ireland with a comprehensive selection of branded spirits, beers, waters and juices.

In addition, we provide an exclusive wine portfolio from the best vineyards around the world which are specifically chosen for their quality.

Tel: 091 794308 • Fax: 091 794737 • www.jckenny.ie Unit 9, Oranmore Business Park, Oranmore, Galway

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