Licensing World

Licensing

WORLD Spring 2015

BOTTLE NOW AVAILABLE!

Š 2015 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Coca-Cola Zero, Fanta, Sprite, Sprite Zero and the Contour Bottle are registered trademarks of The Coca-Cola Company.

NEW 330ML

Cover: New Glass Range Marks Centenary Celebrations 9: Heineken Ireland to Launch Cider Brand 14: First Whiskey Spirit Produced in Dublin in 39 Years 20: Vintners Seek Clarity on Public Health Alcohol Bill 29: Martin Connolly on the new Irish Pub Investment Network 32: Wine Expert Jean Smullen Provides Crucial Information on the Wine You Are Selling

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Contents

Contents

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

14 Cover Story Coca-Cola Hellenic Ireland has announced a number of exciting developments within its glass range to coincide with the 100th anniversary of the iconic Coca-Cola contour bottle, considered to be one of the most distinctive designs of all time.

18 Legislation The Vintners’ Federation of Ireland (VFI) sought clarity on specific aspects of the Public Health (Alcohol) Bill 2015 in its address to the Joint Oireachtas Committee on Health and Children on March 26th.

20 Movers & Shakers Major Expansion at Dalcassian Wines & Spirits...Global Role for Irish Distillers Production Director.

22 Coffee Culture Wake Up and Smell the Money - Maev Martin talks to Aileen Galvin, Marketing & Communications Director, Press Up Entertainment Group, about the impact of The Dean Bar's coffee offering on the operation's bottom line.

27 Business Matters Many experienced Irish operators want to purchase pubs but can’t secure funding.

As major banks exit the Irish market and NAMA continues to offload its portfolio, Maev Martin talks to Martin Connolly of the newly-formed Irish Pub Investment Network (iPIN).

30 Wine Publicans are offering a quality food menu and a comprehensive selection of wine or craft beers to compete with the trend towards 'staying in'. Wine expert Jean Smullen provides crucial information about the wine you are selling.

33 Profile Empire Bar and Grill in Swords opened its doors on December 5th last year.

Maev Martin reports on their plans to expand further and recruit more staff.

35 Scene West of Ireland Bartender Wins Cocktail Competition...Elvis is King of Coffee...

Saba Bartender to Fight Bacardi Battle...

World Class Cocktails @ House...Dublin Hosts Global Gathering for Irish Pubs.

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Editor's Letter

"We've passed the culture of out-of-control drinking on little by little, generation by generation and it's time to look at why this has happened." Those words were spoken

by Fergus Finlay, Chair of the Stop Out-ofControl Drinking campaign. The campaign has garnered a lot of national media attention in recent weeks, mainly because of the pressure being put on some members of the board of the campaign to step down from their positions. This pressure culminated in the fourth resignation from the board over a period of only a few weeks. Diageo Ireland Country Director David Smith announced on March 25th that he would be stepping down from the board but confirmed that his decision to leave would not affect Diageo's funding for the campaign. To date, that amounts to around €1m.

In a statement issued at the time, Diageo said that "For the avoidance of doubt, we intend our plan and all our work to be complementary to the range of other initiatives that exist to address the consumption of alcohol in society. We have already, for example, written to the health committee of the Oireachtas setting out our unanimous support for the General Scheme of the Public Health (Alcohol) Bill 2015."

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Design: Alan McArthur Layout: Antoinette Sinclair Advertising Design: Jennifer Reid Production: Nicole Ennis Cover Image: © Coca Cola Stock Photography: Thinkstock.com 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

Health Minister Leo Varadkar welcomed the decision, saying that he did not think it was "appropriate that the drinks industry should be actively involved in campaigns around public health for the obvious reasons." I disagree. The drink 'culture' in Ireland and our perception of what 'socialising' means is at the root of our problem with over-indulgence in alcohol. Drinking alcohol is seen as something to be done to excess, independent of other activities, instead of being viewed as a complementary and enjoyable activity to be enjoyed along with food – and in moderation. Other cultures, particularly the Mediterranean countries, view alcohol, and wine in particular, as integral to their lifestyle. This is the approach that we need to aim for in Ireland. Similarly, excluding the single biggest drinks company in the country from involvement in a very worthwhile and important campaign to stop out of control drinking is not the way to go about making progress on this issue. Diageo isn't just a drinks company. Its most famous brand is synonymous with Ireland worldwide, and for those of us living in Ireland it is a significant part of the national identity, whether we enjoy the black stuff or not. Drink and drinks companies are not the enemy here. Drinking to excess is. That is why we need to adopt a more mature attitude to how we frame the debate and organise our alcohol awareness campaigns. Only by including all relevant parties can we come up with a solution that will actually work and prevent future generations of Irish people from developing long-term health problems, dying before their time, and conforming to the drunken Irish stereotype that has blighted the global perception of us for so long.

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 2015. 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 @BarAwards2015 FIND US ON FACEBOOK For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages www.facebook.com /BarOfTheYearAwards

Maev Martin Editor

www.facebook.com /TheHotelCateringReview

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

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E Y E FR IVER IDE L NW E D IO T A N

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News

News round-up BREWERS PROJECT PRODUCES PREMIUM LAGER Guinness brewers recently announced the release of Hop House 13 Lager, the latest beer from The Brewers Project at St James’s Gate.

Named after an early 1900s hop store building at St James’s Gate where hops are still stored, Hop House 13 is a double-hopped lager made with Irish barley and aromatic hops. Hop House 13 Lager has been available exclusively on draught since February 10th in selected pubs across the island of Ireland.

“I wanted to make a lager with lots of character and avour, sa s uinness brewer Peter Simpson. “After months of exploring different recipes and collaborating with other brewers at St James’s Gate, we created Hop House 13.

It has a sweet fruity aroma, with hints of apricot and peach, and subtle malt notes breaking through. On taste,

op ouse is full avoured while still being crisp and hoppy (but not bitter) with a refreshing clean finish Hop House 13 is a distinctive golden lager that is brewed with Guinness yeast, Irish barley, and the best of hops from Australia and the US – Galaxy, Topaz, (Australia) and Mosaic (the US).

Guinness launched The Brewers Project last September, which is about a group of enterprising brewers who are on a quest to explore new recipes, reinterpret old ones and collaborate freely to bring exciting beers to life. The new lager becomes the third release from The Brewers Project, joining Dublin Porter and West Indies Porter, both of which were reinterpretations of original recipes from the centuries old brewers' diaries of St James's Gate.

KEY PRODUCT INFORMATION ROI RRP: €4.60 | NI RRP: £3.60 | ABV: 4.1% “There is huge curiosity, interest and demand for new beers among Irish drinkers nowadays and our brewers at the pilot brewery are excited to be playing their part in this beer renaissance, says Head of Innovation for Guinness, Nick Curtis-Davis.

“We believe Hop House 13 will appeal to mainstream lager drinkers who are

looking for beer with more taste and more character but without compromising on the refreshing taste that lager offers. We are only 256 years into a 9,000-year lease at St James’s Gate Brewery so Irish drinkers can look forward to the introduction of more new and interesting beers from The Brewers Project in the future

FIRST MICRO DISTILLERY OPENS IN WATERFORD

he first micro distiller to open in aterford in ears commenced production in anuar , producing its lac water o Gin'. The product will be available in off-licences. Blackwater Distillery also has plans to start making a quality whiskey. Peter Mulryan is one of four directors of the new company, which is based at the Enterprise Park in Cappoquin in Waterford. His father worked as a chemist in Kiely's brewery in Waterford and his uncle Peter, who is originally from Mitchelstown, was the master brewer with Anheuser Busch Brewery in St Louis, Missouri. Blackwater is the third micro-distillery to open in Ireland in the past year. One opened in Tipperary a few weeks before Christmas and another in Newtownmountkennedy in Wicklow (see page 9) before that.

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chlinville istiller , the first licensed in Northern Ireland since Old Bushmills in Co Antrim, launched its 'Patron's Promise' cask offer of a single malt and pot still whiskey last year and the distillery's founder Shane raniff sa s the have been overwhelmed b the interest, particularl from ritain and the US. Echlinville offered fans the opportunity to have the whiskey crafted, matured and finished to their specific re uirements “Patrons have an array of options, from whis e st le, cas si e, age and finish, through to individual bottling and labelling design, sa s hane, who also owns established Irish whis e brands such as ec in and unville he are able to choose either an Irish pot still or single malt style, and to age whis e in a variet of barrel t pes nce the are matured for a minimum of five ears, customers can further choose to finish their whis e to their preferred taste, in a range of speciality casks, including Pedro Xmenez and Oloroso, and bottle with their private commission label chlinville istiller claims to be the onl distiller in Ireland to grow and oor malt its own barle his offers a degree of provenance unrivalled b an other distiller , sa s hane ur barle is grown in the fields surrounding the distiller and we are honoured to have revived the age old tradition of distiller oor malting to produce a whiskey that is genuinely artisan and of e ceptional ualit e appreciate the importance or terroir e have worked this land through generations of our families. The rds eninsula is our home we now its uni ue topograph , its rich soil, its saline air and its temperate climate. This sensitivity to place empowers us to produce a whis e that is uni ue in character ith this bespo e limited edition cas offer, nown as 'The Patrons Promise', each patron will have their name forever inscribed on our commemorative atrons all

NEW LAGER WINS GOLD AT GLOBAL AWARDS One of Ireland’s newest lagers, which was launched last summer, has won a major accolade at the International Brewing Awards. The International Keg Lager Gold Medal was awarded to C&C Gleeson's Clonmel 1650, a pilsner-style draught lager from ipperar with an of he annual wards, first established in , are among the most prestigious in the industry. his ear a panel of of the world s leading udges assessed almost , beers and ciders submitted from countries he wards are uni ue in re uiring that all udges are currentl wor ing as brewers or cider ma ers, a distinction not lost on those who have sufficient faith in their products to enter the arena

Sarah Shimmons of C&C Gleeson.

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BELVEDERE VODKA JOINS FORCES WITH JAMES BOND Luxury vodka Belvedere announced its largest global partnership to date in December as it joined forces with James Bond on his next adventure with Bond24.

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eeling’s and The Irish Whiskey Collection launched the next in their series of limited-edition, single malt collections on January 13th last. The collection has been named in honour of the whiskey distillers’ home in the capital. The Liberties is a handcrafted, small batch release of just 1,000 bottles, now available exclusively at The Irish Whiskey Collection at Dublin and Cork airports. It is bottled from hand-selected casks of rare Irish single malt, aged for over 11 years in bourbon casks and then bottled at 46%, with no chill filtration vailable in cl bottles and encased in a presentation box, The Liberties is priced at €99.00.

“The Liberties is a very special Irish whis e and we are confident that it will be an outstanding addition to the collections of any whiskey enthusiasts," says Jack Teeling, Founder of the Teeling Whiskey Company. "It is the next in a

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series of limited edition, single malt whiskeys that we are producing in collaboration with The Irish Whiskey Collection and follows The Gathering (2013) and the launch of The Centenary collection in 2014.

It’s both exciting and productive to be working with a team that takes whiskey as seriously as we do and The Irish Whiskey Collection is one of the finest showcases of interesting, unusual and rare Irish whiskeys anywhere in the world.”

THE LIBERTIES – TASTING NOTES NOSE: Fruits of the forest, raspberry, roses, tea tree TASTE: Honey, blood oranges, peach, all spice FINISH: Wood, burnt toast, a lingering spice with a moorish quality

To celebrate this new era of Bond and Belvedere martinis, the vodka house will release two custom made and limited edition bottles. In an unprecedented move, Belvedere has replaced the iconic Belvedere alace to pa homage to ond s spiritual home, the famous MI6 headquarters, creating a collector’s edition of 100 bottles.

Belvedere’s signature blue palette will be switched for a distinctive green, a tradition dating back to I s ver first official, aptain ir ansfield umming, after his habit of initialling papers he had read with a C written in green ink. Ian Fleming took these aspects for 'M', having M always write in green ink. twist will also be applied to elvederes iconic ilver aber bottles, known for their cutting edge, metallic aesthetic and illuminating technology. reated in , elvedere od a is crafted using olish an ows ie rye and blended with water from its own local pristine source.

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CELEBRATING A SUCCESSFUL SPONSORSHIP

Pictured celebrating on the Crabbie’s Grand National Bus as it embarked is Paul Larkin (left) and Barry Savage, Manager/Drinks Buyer of JC's in Swords.

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rabbie's Alcoholic Ginger Beer, owned

by Halewood International and distributed in Ireland by United Wine Merchants, is celebrating a successful first full ear as the official sponsor of The Grand National. United Wine Merchants recently revealed details of their local activation of the sponsorship

which involved a Crabbies national promotional bus tour.

The tour saw the Crabbie’s branded double decker bus travel throughout Ireland for over seven days. The bus called at key on trade and off trade accounts, including Pettits, Carpenters, JC Savage and Musgrave Marketplace.

Consumers were given the opportunity to sample all

three Crabbies variants, including Crabbies Original, Crabbies Scottish Raspberry and Crabbie’s Strawberry and Lime. There were special giveaways and one overall lucky consumer will win a trip to the Grand National main race day. There was also a roll out of visibility kits for the on trade, including sweepstake POS and 15 Crabbie’s themed

windows were created in the off trade to build theatre around the sponsorship of the world’s greatest steeplechase. April will also see the new ‘Refreshingly Adventurous’ marketing campaign launch for Crabbie’s, with a new look for the brand, including new packaging.

United Wine Merchants will be celebrating this launch locally by branding a Belfast black taxi.

RICHMOND MARKETING ACQUIRES CAMPARI RANGE

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ichmond Marketing has extended its spirit and liqueur offering to include the Campari range. The acquisition of the range sees Richmond Marketing become the distributor of a range of premium spirits and liqueurs, including Campari itself, the bittersweet Aperol, Tipperarymade Carolan’s Irish Cream, Offaly’s Irish Mist whisky liqueur, and the Tennesse heritage bourbon, Wild Turkey.

many cocktails. Reviewed many times by the industrystandard Wine Enthusiast, Campari has consistently received high marks, most recently being given a 96100. Aperol is the Campari Group’s other famous aperitif, most famously used in the traditional Prosecco spritz cocktail. Since 1919 it has been a staple of drinks cabinets and bars. Carolan’s Irish Cream is a Tipperarymade liqueur that makes the most of Ireland s fine tradition in both dairy and distilling.

The Campari Group is worldrenowned for it’s namesake aperitif Campari which is the famous deep-red used in

Another Irish brand, Irish Mist whiskey liqueur originated in the Tullamore distillery in Co Offaly as the

distillery’s owner searched for a similarl taste profiled alternative to whiskey.

Although seen by many as a modern drink, the original recipe is based on heather wine and the blend of Irish whiskey, honey and natural aromatic spices was the first modern liqueur produced in the country.

Similarly rich in whiskeymaking history, Kentucky’s Wild Turkey has been officiall recognised as America’s ‘native spirit’ since 1964 when the US Congress noted its special place in the country’s history.

The Whiskey Rebellion of the late 1790s drove many distillers of Irish and

Scottish extraction from the Northeast to re-settle in Kentucky after losing their struggle against the hated whiskey tax.

Uncompromising since 1855, Wild Turkey is the Real Kentucky Straight Bourbon Whisky. Using only natural processes, Wild Turkey products are aged in new white oak barrels which give them a deep russet colour while carr ing full avours of vanilla and smooth caramel.

For more information, contact Jenny Corkery in Richmond Marketing: jennycorkery@ richmondmarketing.com or Tel: 01 631 6100

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I GUINNESS SALES UP FOR FIRST TIME IN SIX YEARS

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Sales of Guinness rose by one per cent in Ireland for the second half of 2014, taking the brand back to growth for the first time in si ears However, Diageo says that global sales of Guinness fell four per cent on the back of a wea er performance in igeria, Indonesia and ritain The Group says that the brand grew in a number of frican mar ets, particularl in en a, which recorded double digit growth In Ireland, uinness grew to a share of in the off trade while returning a for the on trade ales of aile s rose b in Ireland over the same si month period but global sales fell five per cent In Western Europe, net sales were down four per cent owever, sales in the were up two per cent In the spirits category in Ireland, Gordon's gin gained share points to increase mar et share to per cent, despite an overall spirit sales decline iageo sa s overall organic net sales in the first half were down per cent with volume down per cent he drin s giant s first half fiscal profit growth beat estimates slightl as the world s biggest distiller cut costs and too measures to improve profitabilit arnings before interest and ta rose on an organic basis in the si months ended ecember st irst half organic sales fell , in line with anal st estimates and an improvement on the first uarter s decline

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iegand has successfull commissioned the e e uipment and distillation process technology, supplied at the Irish Distillers Pernod Ricard m e pansion pro ect at their idleton istiller omm eane, Head of Distilling Operations, says that the e pansion was underta en to meet the pro ected growth of the Irish whiskey category following a tenfold increase in ameson sales over the past ears and the fact that the implementation of energ saving measures would reduce both production costs and carbon footprint e chose to partner with Wiegand, a collaboration in process development over a period of more than five ears, he sa s ogether, we were able to modernise our grain distillation and mash coo ing operations, while preserving the absolutely essential Irish traditions and our uni ue spirit characteristics

he new grain column unit was configured to distil under vacuum, with energ coupling b means of a pressure vacuum cascade lthough a well founded techni ue, the particular nature of the spirit re uired e tensive development and validation he new grain distillation process has replaced and more than doubled the former distiller capacit emar abl , the unit delivered spirit, within specifications, from its ver first hot run, within a matter of hours of its first fermented mash fill, sa s omm eane iegand supplies evaporation, distillation and membrane filtration plants, vacuum s stems, et pumps, mi ers, steam et cooling plants and gas cleaning plants

KEY FIGURES: EXPANSION CAPACITY: 64 MLA per annum CO2 REDUCTION: 37,000 tonnes p.a.

FUEL SAVINGS: â‚Ź5.5 million p.a.

PIPING INSTALLATION : 8.5 km

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HEINEKEN IRELAND TO LAUNCH CIDER BRAND

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eineken Ireland has confirmed that it will launch a cider brand on May 1st. With an investment of €20m over the next five ears, eine en Ireland s new cider offering is designed to take a slice of Ireland s Irish cider mar et, which is valued at €366m. The details remain under wraps before its launch this May when details will be announced with a heavily supported national advertising and marketing drive. “Our new cider brand has been under development for over three years,” says Fiona Curtin, Senior Innovation Manager at Heineken Ireland. “We have undertaken major research into the category, from a branding and taste perspective, and we know that Irish cider drinkers are looking for an alternative.

Now, as we prepare for this major launch, we are confident that what we have produced is compelling.”

WICKLOW GETS ITS FIRST MICRO BREWERY ic low s first micro brewer , The Wicklow Brewery, had its media launch on December 11th last with partners from the hopsitality and tourism industries in attendance.

Wicklow's Luan Parle and Clive Barnes provided the entertainment and Wicklow TD Andrew Doyle was present to launch the brewery and cut the ribbon.

The craft beer industry is thriving in Ireland, with micro-breweries setting up throughout the country. In July 2014, Wicklow Brewery took delivery of a Braukon brew house from Germany with accompanying malt mill and fermentation tanks.

Their vision was to create that perfect destination in a rural setting, where you can absorb the essence of their beer in an authentic, purpose built beer hall surrounded by the sights, sounds and aroma of a working brewery. Their beer

portfolio includes a Wicklow Helles (Lager), St Kevin's Red Ale, Wicklow Weiss, WB-40 Amber Ale and an IPA. Wicklow Brewery beers are currently available in 30 or 50 litre kegs and there are plans for bottles to be distributed nationwide in May 2015.

You can taste their beers in the brewery itself or in Mickey Finn's Pub, both of which are located in Redcross village. These beers are popping up in bars throughout Wicklow, Dublin and Wexford with taps already pouring in McSorley's of Ranelagh, Tinakilly House of Rathnew, Healy's of Wicklow town, Brook Lodge of Aughrim, Woodenbridge Hotel of Avoca, The Meetings of Avoca, The Meath Arms of Aughrim and Katie Daly's of Gorey. The brewery has acquired the expertise of a

Leigh and Ashley Williams getting ready to cut the Wicklow Brewery Keg cake.

full ualified brew master, Mathis Krome from Munich, Bavaria, the beer capital of Europe.

Bobby Kerr of Insomnia Coffee and former Dragon was there to launch the beers and christen the W.I.P. (Wicklow Important Person) cabinet. He was presented with his own personal tankard stored in the W.I.P. cabinet with a keg of Wicklow

beer to be consumed over a 12 month period.

Wicklow Brewery is a family business in a rural setting, providing an artisan product for locals and tourists. Their bistro, which is adjacent to the brewery, is situated in an old bakery, and Head Chef Roy Kausik, formerly of Jaipur, is busy marrying all their beers with their bistro menu.

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C&C GLEESON ADDS CORONA TO BEER PORTFOLIO

UNITED WINE MERCHANTS TEAM UP WITH KIMBO COFFEE

Corona Brand Manager, Laura Faulkner and Mexican ambassador, Carlos Garcia De Alba.

C&C Gleeson is now the exclusive distributor of Corona Extra and Corona Light in Ireland, making it Ireland's third largest distributor to the trade. The announcement on February 19th means that C&C Gleeson is now managing three of the top ten beer brands in the world, as Corona joins Stella Artois and Brahma, which are already in the C&C Gleeson portfolio. “Corona leads the ‘Sunshine Beer’ category around the world and is a brand we have always admired and respected, so it’s a particularly welcome addition to our business," says Laura Faulkner, Brand Manager for Corona. "In terms of growing the C&C Gleeson business, acquiring exclusive distribution rights to Corona presents a fantastic opportunity for us to expand our trade reach, offering customers across the island of Ireland an extended collection of some of the most popular drinks brands, not only in Ireland but globally.”

Martin McAuley (left), Managing Director, United Wine Merchants, and Angus McKenzie, Managing Director of Kimbo Coffee.

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nited Wine Merchants recently teamed up with Kimbo Coffee to become the exclusive distributors of Kimbo Espresso Italiano Coffee throughout the island of Ireland.

Having spent 30 years as an established wholesale business within the licensed trade, Kimbo offee will be a diversification for United Wine Merchants who aim to tap into the increasingly popular coffee market. United Wine Merchants will supply Kimbo Espresso Italiano coffee directly to the market for the consumer to enjoy in cafés, restaurants, hotels, bars, offices and pubs around the country and have secured the Westbury Hotel, Dublin as one of their agship accounts “Coffee is an increasingly important revenue stream for pubs with e cellent profit margins of 80% to 90%," says Martin McAuley, Managing Director, United Wine Merchants. "With this in mind we searched to find the right coffee partner and Kimbo was the natural choice. Not only do they have exceptional coffee and a commitment and dedication to barista training, they also have years of experience and a wealth of knowledge to share. Within the coffee market it is important

for staff to be well trained to keep quality and consistency high. United Wine Merchants in partnership with Kimbo intend to guide the customer along the way and help deliver an experience that will bring repeat and loyal customers. We have a dedicated team and a fully trained in house Kimbo all-Ireland ambassador will deliver expert training and support to our customer base."

Angus McKenzie, Kimbo UK Managing Director, says that, together with United Wine Merchants, they hope they can introduce good quality coffee into pubs across Ireland in an attempt to challenge the high street coffee chains for a share of this ever growing market.

Established over 50 years ago in Naples, Kimbo is the number two coffee in the competitive Italian retail market for packaged coffee. United Wine Merchants have secured local service partners who are committed to delivering engineering back up support to espresso machines in the field he s team will assist in identifying the machine that is best suited to the outlet and their coffee requirements and will be able to offer full service packages, which include supply of the machine.

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FARMHOUSE CIDERS TRIO COMES TO MARKET A trio of new handcrafted ciders has been launched by Kilmegan Cider in Northern Ireland. The farmhouse ciders are the first to be produced outside Northern Ireland’s traditional apple orchard region of o rmagh Kilmegan Cider is based at Dundrum in Co Down in the foothills of the Mourne Mountains and overlooking a traditional seafood centre, Dundrum a he new ciders are produced on the family farm by husband and wife team Andy and Karen Boyd and use apples from orchards planted there over a century ago. They have already been endorsed b the in uential McKenna Guides.

Kilmegan Cider emerged in 2009 after a period of e perimentation using an old press purchased b nd s father to press wine he cider is produced without additives or preservatives and is free from added acids, sugar, water or concentrates.

Positive feedback from family, friends and other contacts, including major wine distributor James Nicholson in Crossgar, Co Down, encouraged Andy o d to invest in a new apple mill and rac and cloth press e uses vintage apples and tends to steer clear of the Armagh bramleys favoured by some other local producers because of their tartness.

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ffective since ebruar , indlater ine pirit roup has been importing and distributing the rench absinthe brand a e In a e was the first brand to brea ground in rela ing stringent absinthe laws in rance and urope, kick-starting the absinthe revival and resurrecting an art of distilling that had been lost for almost a century. wo s will be available to the Irish mar et initiall a e bsinthe arisienne is distilled b a aris based distiller following an authentic th centur recipe and bsinthe erte b a e a newer,

more modern progression of the absinthe style. The lower ABV of NV Absinthe Verte makes this the ideal mi ing absinthe for bars and clubs It can be served straight over ice or mi ed with lemon soda, ginger ale or other mi ers a e absinthe is an outstanding addition to our portfolio of spirit brands, which ensures that we continue to drive at the forefront of the ongoing cocktail revival in Ireland, sa s ar eting anager ichard oriart he original arisienne absinthe, at abv, is perfect for the on trade coc tail scene, and the abv product is targeted at the off trade

Kilmegan has three ciders in its portfolio Irish armhouse ider a pasteurised cider made with apples from trees planted years ago in Co Down. This cider is made with pure uice later blended with the sweet juice from late season eating apples for a fresh apple finish eal ider is a full dr , pure uice cider that has not been pasteurised or filtered, allowing a secondar in bottle fermentation. This gives a light, natural carbonation with fresh fruit avours and a long finish ild lder ower ider , also unpasteurised, uses locall sourced wild elder owers blended with pure uice and is unfiltered for a delicate and subtle oral finish ll the ciders are produced in ml bottles

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Gráinne and her brewery team alongside their new cask canning line (l-r): Dave Fitzgerald, Gráinne Walsh, Wayne Jacques, Tim Barber, Adam Doyle and Jacqui Kelleher.

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ask Brewing Systems, makers of the smallscale canning machiner that enabled merica s canned craft beer phenomenon, is now suppl ing e uipment to Ireland s first microcanning craft brewer aterford s Metalman Brewing ompan has ust received and installed as s utomatic anning stem machine in its microbrewer he brewer launched a series of canned beers on ebruar st and became the first microbrewer in Ireland to can its own beer e researched both bottles and cans thoroughl , sa s co founder and brewer Gráinne Walsh. “We felt that cans were a better choice in terms of the quality of the finished product, the lower cost of shipping, and easier handling at the brewery versus glass etalman ale le will be the brewer s first canned offering and the beer reached retailers b ebruar st ourcorners distributes etalman s beers

independent craft brewers are canning all or some of their beers raft ans com lists about , canned craft beers from craft breweries, in a wide arra of beer st les as s manual, semi-automated and automated canning s stems are now used b over small breweries, wineries, cider ma ers and drin s manufacturers in nations worldwide.

his ear si pac and twelve pac sales of canned craft beers are up and respectivel , compared to growth for bottled si pac s and twelve pac s anned craft beer is the hottest craft beer pac age in orth merica, sa s as founder eter ove It s now taking off in the UK – the handful of breweries canning with our gear there are seeing rapid boosts in sales e e pect etalman to see a similar uic success in Ireland with its pioneering cans

Although Metalman will be a microcanning trailbla er in Ireland, Gráinne feels her brewer s customers are read for full avored, small batch beer in cans “A lot of groundwork has already been done by the microbreweries in other countries that can their beer and by the distributors that bring them into Ireland," she sa s ur distributor carries canned beers from rewdog, Brooklyn Brewery and eavertown, so their retailers are already familiar with the microbrewer can format

as s novel machiner made the canned craft beer revolution possible in the US and around the globe.

In as made its first sale to a microbrewer, s ar lues rewer ub, in olorado he first microbrewer to brew and can its own beer, the tin brewpub uic l became one of the fastest-growing breweries in the US. ccording to the rewers ssociation the trade group for craft brewers , toda over of merica s nearl , small and

Metalman started in 2011 b contract brewing its beer at another microbrewer

while Gráinne Walsh built the brewery in Waterford.

“It was just me to start with,” she says. “My other half, Tim Barber, took one for the team and stayed at his sensible money earning job for our first couple of ears to pa the bills.” In 2012 Metalman began brewing at its brewery and has completed two e pansion pro ects since then etalman emplo s si people and produces about 15 different seasonal and one-off beers on its hectoliter s stem Cask Brewing Systems (Calgary, Alberta, Canada) has been providing brewing e uipment and solutions for craft brewers for over ears

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News

FIRST WHISKEY SPIRIT PRODUCED IN DUBLIN IN 39 YEARS

NEW NORTHERN IRISH BREWER LAUNCHES PALE ALE alled it rewing, the first commercial brewer to be established in err in more than a centur and the cit s first craft brewer , has launched a new pale ale, oom, to re ect the cit s heritage he ale, developed b ames ue , a brewer b trade, ta es its name from cannons which are a feature of the cit s historic walls and are now one of orthern Ireland s biggest tourism attractions oom is brewed using merican marillo hops for a tang citrus aroma and avour with a malt sweetness he new beer, which ames ue describes as a err ale le, is available initiall in ml bottles and is produced without preservatives e plans to offer a eg option soon he craft brewer also plans to launch a portfolio of products soon, including a wheat beer and a chocolate stout he brewer has a litre initial batch si e, which ames ue plans to e pand in the near future number of fruit beers, such as apricot and sour cherr , have also been produced on a limited edition and seasonal basis aim in setting up alled it rewing is to bring the craft beer revolution to err and to create products which re ect the histor and traditions of one of the most important urban centres in Ireland, sa s ames, a former iageo technical manager who was involved in breweries in ublin and undal err is one of the last walled cities in urope and is now among the most popular tourism centres in the ritish Isles It ma es business sense that the cit should have its own craft brewer I chose oom as the name of our first beer because it re ects the cit s histor in the th centur , especiall the cannons found on the walls here was also a boom across the iver o le during the siege bac in plan is to develop products based on aspects of the cit s histor he beers are being distributed locall initiall and in time the will be distributed throughout Ireland I am also een to develop distribution outside orthern Ireland to ritain and further afield, especiall the because of its historic lin s with Ireland

Stephen (left) and Jack Teeling.

he first whis e spirit to be produced in ublin in almost four decades was distilled from the copper pot stills at the eeling his e istiller in he iberties on arch st his will now be matured for three ears to become true ublin and Irish whis e arlier this ear, the eeling his e ompan announced a m investment in a new distiller and visitor centre in the ewmar et area of he iberties, ma ing it the first new distiller in ublin in ears ver obs were created during the construction phase of the distiller and permanent obs are planned following completion he distiller is due to open its doors to visitors in a of this ear ounded b ac eeling in , the eeling his e ompan was set up to revive his famil old trademar of Irish whis e and bring distilling bac to ublin, where alter eeling had a distiller on arrowbone ane in the th centur he eeling his e ompan is run b ac together with his brother tephen han s to its new distiller , the eeling his e ompan has complete control of all aspects of its whis e production, from grain to bottle eeling ingle alt was recentl named orld s est at the orld his ies wards and eeing mall atch was awarded est lended Irish his e at the an rancisco orld pirits ompetition

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ercial Profile

Signature When the Grand Finale of the highly anticipated Coca-Cola Signature Serve competition took place on Wednesday, March 4th, in Opium Nightclub, Dublin, there were plenty of cheers for a very deserving winner - Nathan Evans from Mary’s Bar in Magherafelt, Co Derry.

Nathan Evans of Mary's Bar in Magherafelt with Brian Maher, National Account Manager, Licensed Trade, Coca Cola HBC Ireland.

N

athan took the coveted crown of Coca-Cola Signature Serve Bar Tender 2014. His prize is a trip of a lifetime to The World of Coca-Cola in Atlanta.

The Magherafelt bartender performed an enhanced routine from his regional heat, shaking up some incredible serves, including his ‘Signature Serve’, within which he celebrated Northern Irish and Irish champions from the world of sport.

Second place was awarded to Mona Zirngibl, representing The Quays in Galway, who delivered an inspirational silhouette routine accompanied by a silent movie inspired by Charlie Chaplin.

The remaining finalists treated the audience to some very stylish bartending serves. These included

chemistry lessons from Ian Beatty of The Huntsman in Galway, which were inspired by the inventor of Coca-Cola, John Pemberton, and sword routines by Ciaran Bolger of The Grafton Lounge in Dublin. Yasemin Healy of Birchall’s in Dublin delivered a routine that was motivated by baking, while Ria Buckley of The Woodford in Cork's moves were inspired by a traditional Coke float.

And Cian O'Connor of Barry's Bar in Cork treated spectators to a rap routine like no other. All the performances embodied the essence of happiness that the Coca-Cola brand evokes.

The contestants in the Coca-Cola Signature Serve programme had been battling it out since April 2014 through a series of training programmes in their own outlets, followed by mystery shops and regional heats in Dublin, Galway,

Cork and Belfast before being selected to compete in the grand finale.

“We've been truly impressed with the performances tonight,” said Alex Hughes, Channel Marketing Manager, Coca-Cola HBC Ireland. “Happiness is at the heart of the Coca-Cola brand and the contestants captured what the brand stands for through their creativity and flair. They successfully brought our six steps to a Coca-Cola Signature Serve to life through their performances so it was a fitting way to celebrate the 100th year of the iconic contour bottle. The trade competition has made educating the industry about the perfect Coca-Cola Signature Serve a fun process for everyone involved and it continues to be a popular initiative with bar staff across the country.”

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ercial Profile

Serve 2014 Winner Ciaran Bolger of The Grafton Lounge in Dublin.

Julianna and Eddie Fitzgerald.

Ian Beatty of The Huntsman, Galway.

Mona Zirngibl of The Quays, Galway.

Julianne Evans and Clare Howard.

Yasemin Healy of Birchall's in Dublin with supporters.

Say It With Ice – celebrating 100 years of the iconic Coca Cola contour bottle design.

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ercial Profile

New 330ml Glass Range Marks 100 Years of Contour Bottle Coca-Cola Hellenic Ireland has announced a number of exciting developments within its glass range to coincide with the 100th anniversary of the iconic Coca-Cola contour bottle, considered to be one of the most distinctive designs of all time.

F

rom April 13th, a new 330ml pack aimed at the with food occasion will be introduced in the on-trade across the Coca-Cola, Diet Coke, Coke Zero, Fanta Orange, Sprite and Sprite Zero brands. The 200ml range will remain and will serve for the mixing occasion. From April 20th, the existing Schweppes 113ml range will be replaced by a larger 125ml bottle.

“Following extensive research in late 2014 it became clear that one pack size no longer fits all,” says Brian Maher, National Account Manager, Licensed Trade, Coca-Cola HBC Ireland. “There is a huge opportunity to drive soft drink sales at lunchtime, with the current average incidence for the on-trade at just one in 10. Research shows that in the wider outof-home segment, 50% of all soft drinks are sold at lunchtime – this segment

includes workplace canteens, cafés and international quick service restaurants.”

and brand availability in order to drive sales.”

In addition, consumers stated a clear preference for the new larger 330ml glass bottle for with food occasions.

“We believe that an outlet now has the opportunity to triple its sales of soft drinks at lunchtime by stocking this new 300ml Coca-Cola glass bottle range and communicating an appropriate link deal with food to consumers,” says Brian.

Created in 1915 in the US, the CocaCola contour bottle is one of the most famous and unmistakable designs of all time. Featuring a sensuous, curvaceous silhouette like no other, the classic glass bottle combines the ultimate blend of form and function, is highly distinctive, and can recognised by touch alone. It has been a muse to a number of legendary artists, designers and musicians.

The launch of the new pack range will be supported by new POS to highlight link deals with lunches that can be customised to suit food offerings and the look and feel of an outlet. “Visibility items to drive awareness of the new offerings is key, as consumers buy with their eyes,” says Brian. “Research has shown that consumers need to be informed of choice

The brand will also celebrate the contour bottle’s central role as a design icon in the rich history and heritage of the brand by launching an exciting integrated marketing campaign, which includes new TVCs, ATL, and print executions, as well as social and PR activity.

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ercial Profile

The Making of an Icon

1923

1920s

Throughout history the Coca-Cola Bottle has been dubbed the ‘hobble skirt bottle’, inspired by the popular 1920s fashion trend. It has also been described as the ‘Mae West’ bottle, a reference to the actress’s famous curves.

99% 1920s – 1930s

Andy Warhol immortalised the Coca-Cola contour bottle in his iconic Pop Art portraits.

The Coca-Cola bottle was the first commercial product to appear on the cover of Time magazine, solidifying Coca-Cola as an international icon.

The Beatles referenced Coca-Cola in the ‘Come Together’ song lyrics on the Abbey Road studio album.

The King of Rock & Roll, Elvis Presley, promoted Coca-Cola on his last ever tour.

1960

1969

1977

1990s

1990s

The Coca-Cola Polar Bear becomes synonymous with the contour bottle, kicking-off with the ‘Northern Lights’ TV ad in 1993.

Expanding Aluminum Bottle

1950

The first reference to the original glass bottle as a ‘contour’ was in French magazine, La Monde, which described the Coca-Cola bottle ‘with a distinctive contour shape’.

A study showed that of Americans were able to identify the Coca-Cola bottle by its shape alone.

1925

1949

In response to the rising trend towards home refrigeration, The CocaCola Company created the innovative six-pack bottle carrier to encourage people to take contour bottles home to enjoy.

2000

New On The Go Bottle

Coca-Cola introduced the ultra-glass contour bottle designed for improved impact resistance, reduced weight and cost. These bottles are 40% stronger and 20% lighter than the original Coca-Cola contour bottle, saving approximately 52,000 metric tons of glass in 2006.

© 2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, the design of the Coca-Cola Contour Bottle and the Dynamic Ribbon device are registered trademarks of The Coca-Cola Company.

1915

To thwart the efforts of copycat brands, the Root Glass Company in Terre Haute, Indiana, patented the now famous contour bottle for Coca-Cola.

1918 – First National Ad

Coca-Cola swaps its iconic logo with Ireland’s most popular names for the summer-long ‘Share a Coke’ campaign.

2013

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Legislation

Vintners Seek Clarity on

Public Health Alcohol Bill The Vintners’ Federation of Ireland (VFI) sought clarity on specific aspects of the Public Health (Alcohol) Bill 2015 in its address to the Joint Oireachtas Committee on Health and Children on March 26th.

W

hile he welcomed the Bill, VFI Chief Executive Padraig Cribben asked for clarity on four sections of the Bill – the health labelling of alcohol products, minimum unit pricing for the retailing of alcohol products, regulation of the marketing and advertising of alcohol and the enforcement powers of environmental health officers in relation to the provision for segregated areas.

be sold below to avoid the situation whereby supermarkets absorb VAT and excise and continue to sell alcohol as a loss leader. “The Department of Health have indicated that the Minimum Unit Price will be exclusive of VAT and excise," said Padraig Cribben. "We fail to see how this can actually operate. If the minimum price is exclusive of VAT and excise then, unless it is pitched at an enormously high level, it will be meaningless.”

Health Labelling of Alcohol Products

Regulation of Marketing and Advertising

The VFI supports the health labelling of alcohol products. However, the federation believes it is imperative that a standardised format be agreed for this particular notification because, as it stands, it is the responsibility of manufacturers to ensure that all alcohol units contain the relevant information.

“We need to avoid the situation where differing administrative officers have different impressions of what is required and this should be agreed in advance with the Department of Health to ensure ease of compliance and full disclosure for the consumer,” said Padraig Cribben.

Mr Cribben sought clarification from the committee on the traditional signage that is already in place outside pubs across Ireland, as one of the proposals of the Bill states a requirement that an advertisement for alcohol should include health information.The VFI asked that these older traditional pub signs not be affected by the Bill and that this is specifically detailed in the legislation.

“Outside of many pubs there are signs, many of which are there for generations, denoting product types and brands," said Mr Cribben. "These particular signs do not have that health information or are not amenable to having that information super imposed so those with responsibility for implementing the measures of the Bill might interpret the legislation as meaning that these signs could

Minimum Unit Pricing The VFI stressed that for MUP to be effective it needs to be set at a rate that will achieve the stated objectives. The VFI believes that the final MUP needs to be defined as the price that alcohol cannot

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Legislation

Stop Subsidising Ultra Cheap Alcohol, Says NOffLA The National Off-Licence Association (NOffLA) made a presentation to the Joint Oireachtas Committee on Health and Children on the Public Health Alcohol Bill and general issues concerning the sale and consumption of alcohol in Ireland on March 26th. NOffLA outlined a number of measures which it believes would significantl contribute to the reduction of issues associated with irresponsible retailing and consumption of alcohol. These include the introduction of the promised Public Health Alcohol Bill as a matter of urgenc and the introduction of an appropriate Minimum Unit Price (MUP) of between 0.90 and 1.10. he association sa s that for to be effective it must be at an appropriate level and an alternative measure must be sought in case it is found to be illegal under EU law. Other measures that it wants to see introduced are a ban on the below invoice cost selling of alcohol as set out in Section 16 of the Intoxicating Liquor Act 2008 prohibiting the sale of alcohol at a reduced price. The association points out that MUP on its own will not deal with the significant discounting of premium brands of alcohol It sa s that a ban should be introduced in conjunction, and can work in tandem, with an appropriate MUP.

be affected. We would ask that this be specifically addressed in the final Bill.”

Segregated Areas – Enforcement Powers The Public Health (Alcohol) Bill states that Environmental Health Officers will have the power to enforce Section 9 of the Intoxicating Liquor Act 2008.

This section covers the segregation of alcohol in mixed trading outlets such as supermarkets and means that alcohol in supermarkets will have to be sold in a separate section with a separate till.

Mr. Cribben asked the committee when this measure would be put in place. “In recent discussions with the Department

of Justice and Equality, they have indicated that there is no intention to commence Section 9 of the Intoxicating Liquor Act 2008 anytime soon," he said. "Instead, they intend to put the current voluntary code of practice on a statutory footing for a twoyear period and then assess its success or otherwise. Our position is that Section 9 should be brought into play immediately.”

Mr. Cribben addressed the committee alongside Suzanne Costello, CEO, Alcohol Action Ireland, Evelyn Jones, Chairperson, National Off-Licence Association, Ross MacMathuna, Director, Alcohol Beverage Federation of Ireland, and Donall O'Keeffe, CEO, Licensed Vintners Association.

While welcoming the introduction of the ublic ealth lcohol ill, vel n Jones, Government Affairs Director of ff , uestioned the seven ear dela and wh the overnment has not enacted legislation currentl available - Section 9 and 16 of the Intoxicating Liquor Act 2008. "This would make a real impact to the ever da lives of people all over the countr , she sa s It is important to note that toda the tate inadvertentl subsidises the sale of alcohol through the practice of below invoice cost selling b which retailers reclaim on the losses the incur on the alcohol the choose to sell at below invoice cost. This practice, that ultimatel costs the ta pa er and exchequer an estimated  m per ear, could be stopped overnight at no cost to the che uer b using e isting powers at the disposal of the Government.”

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Movers & Shakers

Movers & Shakers Major Expansion AT DALCASSIAN WINES & SPIRITS

D

alcassian Wines & Spirits recently announced five new appointments as the company celebrates 10 years in operation and the expansion of its business in ireland.

BRIAN RIGNEY is Company Sales Manager. Brian heads up a team of 12 at Dalcassian Wines & Spirits, with responsibility for group accounts, new business development and customer relations. Brian started his career in sales with Heineken Ireland in 1989 before setting up his own gastro pub, The Welcome Inn, in Portlaoise in 2001. He sold his share in the pub in a profitable partnership in late 2005 and joined Febvre & Company, later moving to Findlater Wines & Spirits in July 2012. A Portlaoise native, Brian had an illustrious rugby career, winning eight full caps for Ireland and playing for the Leinster senior team in over 50 matches between 1988 and 1996. Unusually, during his rugby career, Brian represented three Irish provinces with three clubs: Leinster (Greystones) Munster (Shannon) and Connacht (Buccaneers).

where he worked in business development across a range of international brands, including Hennessy, Moët & Chandon, Bacardi and Jack Daniels, for over 14 years.

At Dalcassian, Nigel manages on-trade accounts in Dublin City Centre. He is a keen GAA fan, having played for Fingal Ravens, reaching The All Ireland Final intermediate championship in Croke Park in 2008.

DECLAN RYAN is Area Sales Manager for Munster.

He travels around Munster looking after the day-today communication with Munster-based accounts and developing new business in the on-trade sector. Declan joins Dalcassian Wines & Spirits from Findlater where he worked in sales for over a decade. He previously worked with Bulmers Cider, Grants of Ireland and BWG. A big GAA man, Declan won three Munster and one All-Ireland hurling titles (schools) and was captain of both Minor and Senior club hurling winning teams.

DEREK KELLY is Area Sales Manager for Dublin South, Wicklow and Wexford.

He joins Dalcassian Wines & Spirits from Bulmers Ireland where he worked as Business Development Manager for six years, covering Dublin West and Dublin City Centre. He has worked on both sides of the drinks industry since his youth, managing bars and outdoor events, before moving into drinks distribution and sales.

RUTH DUNNE is Brand Manager with special responsibility for Wakefield wines and Licor 43. Prior to her appointment, Ruth completed the IBEC-

NIGEL DUFFY, the new Area Sales Manager for Dublin City Centre, joins Dalcassian Wines & Spirits from Edward Dillon & Co Ltd

run Export Orientation Programme (EOP) working as Brand Ambassador for the Kilbeggan Distilling Company in Pennsylvania in the US. Ruth travelled across America, managing the sales, promotion and marketing of the Beam portfolio of Irish whiskies - Kilbeggan, Greenore, Tyrconnell and Connemara . Ruth holds a Masters in International Business Development from DIT. Headed up by Managing Director JOHN DILLON (Diageo/Gilbeys) and Chairman PAT RIGNEY (the inventor of Boru vodka and Sheridan’s Irish Cream liqueur), Dalcassian Wines & Spirits is an independent Irish company that creates its own brands and sources wines, spirits and cocktail mixers for restaurants and bars across Ireland.

The company’s portfolio comprises brands such as the Rusty Dogg range of spiced, white and coconut rums, as well as a wide selection of wines, including the Jaffelin, Wakefield, Cielo, Elvaro and Paul Mas brands.

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Movers & Shakers Movers & Shakers

Global for Global Role Role for IRISH IRISH DISTILLERS DISTILLERS PRODUCTION DIRECTOR PRODUCTION DIRECTOR

P

eter Morehead, eter Morehead, Production Production Director, Irish Director, Distillers,Irish has Distillers,Group has been appointed been appointed Group Operations Director of Operations Director of Pernod Ricard. He will Pernod Ricard.

He will commece his new role commece his new rolebe in April 2015 and will in April at 2015 will be based the and company's based at the company's global headquarters in global headquarters in Paris.

Paris.

Peter joined Irish Distillers Peter joined Irish Distillers as General Manager at as General Manager at the Midleton distillery in the Midleton distillery in 1996, moving to Head 1996, moving to Head of Bottling Operations in of Bottling Operations in

2006. He was appointed 2006.

He was appointed Production Director for Irish Production for has Irish Distillers inDirector 2008. He Distillers ina2008.

He has overseen very significant overseen a very significant expansion of the distillery expansion of the distillery in Midleton, including, most inrecently, Midleton, most theincluding, construction recently, construction of a newthe distillery and of a new distillery warehousing in aand 200m warehousing in a 200m investment programme. investment programme.

Peter Morehead holds a Peter Morehead holds a degree in Dairy Science degree in Dairy Science from UCC and is a member from UCC and is a member of the Chartered Institute of of the Chartered Institute of Management Accountants.

Management Accountants.

In 2014, he became the In 2014, he became the founding Chairman of the founding Chairman of the Irish Whiskey Association.

Irish Whiskey Association.

Restaurants Rival Pubs for Share of Drink Spend

we’re coming

That was the message from food writer John McKenna who addressed the Licensed Vintners' Association annual luncheon at The Four Seasons Hotel in Dublin on March 19th. “Restaurants get daily newspaper and TV coverage and that movement towards food has created a problem for pubs,” he said. “Emigration has taken the younger drinkers out of the country and drinking is now happening increasingly at home and that is in part due to the increasing availability of cheap alcohol. The licensed trade was where all the social life of the country took place but the industry can’t be complacent about that. Dublin pubs have been weathering a perfect storm in recent years. Most stories about drinking in the national press are negative. Wine is sexy, as is food, and everyone writes about wine, not other drinks. Food has got better every year for the past 25 years year-on-year – can we say that about any other aspect of our culture?”

To illustrate the way in which the market has changed, he referred to John Farrell, the man behind Ranelagh's Dillingers, The Butcher Grill, Mexican restaurant 777 on South Great George's Street and, more recently, Super Miss Sue, a new seafood cafe on Drury Street. “These restaurants are taking the alcohol market away from the licensed trade because of the availability of cocktails,” he said.

Describing John Farrell as “the publican’s nemesis”, he said that he had “set the template that other restaurants want to follow” and that this is a challenge for publicans. “The good restaurant with the good mixologist is a real threat to publicans and the LVA needs to get that market back," he said. "How? You have to make cocktails – it is not enough to just pour a drink, you have to make a drink.

This is the biggest driver in restaurants but it has to become the driver in the licensed trade because it is where the money is.”

John McKenna (right) with the LVA's outgoing Chairman Tom O’Brien of the Ferryman Pub and Vice-Chairman John Nealon of Blue Café Bar.

He also said that publicans need to capitalise on the growth in popularity of craft beers. “Craft beer brewers are keen to work with publicans so find out who the Dublin craft brewers are and get them to make special brews for you,” he said. “For example, Dicey Rileys in Ballyshannon started a micro brewery last year which produces Donegal Blonde beer. When it comes to food, the gastro pub has never taken off in Ireland but one approach is to make food an occasional thing by creating a food van and collaborating with a supplier. Pubs are still at the centre of the culture and a lot of what restaurants offer is an imported culture whereas you offer a native product. The restaurants have had a great 25 years but it is time for you to make the next 25 years the publicans 25 years!”

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Coffee Culture

Wake Up and Smell the Money Maev Martin talks to Aileen Galvin, Marketing & Communications Director, Press Up Entertainment Group, about the impact of The Dean Bar's coffee offering on the operation's bottom line.

Q A

How important is coffee to your overall alcohol and soft drinks offering in the bar?

Coffee is a core offering at The Dean Bar. It is very important as a service option for us because our bar is also our hotel lobby and we are very focused on offering a space that integrates work and play. Being located on Harcourt Street, we appeal to young professionals working in the area in the morning and throughout the day, who drop in for takeout coffee or come to meet clients and colleagues, as well as those who avail of our hotdesking facility. We encourage them to make use of our communal workspace from 7am until late into the evening. This kind of integrated business and leisure approach is vital to the ethos of The Dean Bar and the hotel as a whole. With the emergence of an Irish coffee culture, we see a high end coffee offering as an integral part of the overall bar experience. The coffee beans and machines for The Dean Bar, as well as the hotel and Sophie's Bar & Restaurant, are provided by Clement and Pekoe.

Q A

What are your targets in terms of the percentage of your turnover that you would like to see coming from coffee sales?

We have managed to build strong coffee sales from the get go and our current sales amount to approximately 15% of bar sales, and there is plenty of scope to grow that percentage.

Q A

Do you offer any unusual coffees that mightn't be available in most bars?

For the moment, we have been focused on getting the usual coffee offerings right – Americano, Latte, Cappuccino, Espresso, Flat White etc. However, we also offer an extensive tea menu as well.

Q A

What feedback have you been getting about the coffee on offer in the bar?

In general, customer feedback has been overwhelmingly positive, though we are aware that it takes time to achieve consistency. With new teams, proper training is a must and we continue to strive to ensure that each cup delivered to the customer is a premium offering and is created to their individual taste, where requested. We understand that coffee can no longer be an afterthought as a bar offering. It has to live up to the expectation of coffeesavvy customers who have such a range of quality choices across the city. We are faring well as it stands but there is always room to improve.

Q A

Do you plan to introduce new products or services around coffee?

We will work with Clement and Pekoe into the future to develop house blends and take their lead on new roasts and flavours that sit well with the Dean brand and will appeal to our target market. We offer fresh pastries with morning coffee and we have now developed a sit-in or take-out gourmet sandwich

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Coffee Culture

range which we will be offering at a very competitive price point, along with a coffee, to build lunch trade.

We will be focusing on promoting this in the coming months and we strongly believe that, with the summer coming, we can really build this product match, as long as we maintain quality consistency and value pricing on both the food and beverage in the offer.

Q A

Is a strong coffee offering and the purchase of an easy to use coffee machine a worthwhile investment for publicans?

I think it is a hugely worthwhile investment for a publican who is concerned with appealing to certain target markets but it is money wasted if daytime trade or coffee-educated consumers are not a priority.

If your bar is popular for great pints and a food add on is not a priority, then the focus has to be on the perfect pint. It is unlikely that your customers are coming to you for coffee and it is doubtful that investment in expensive machines and coffee products is going to add to revenue. If your bar wants to target daytime footfall and you offer food, then a good coffee service is a great investment. Consumers know good coffee.

Nespresso machines and similar appliances are part and parcel of most kitchens now, so people are more educated about flavour and quality. When they drink out and they opt for a coffee, they want a good coffee so a spoonful of instant just won’t cut it.

Dublin Office: + 353 1 426 0613 Belfast Office: +44 28 9078 7477 www.shelfwatch.com

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Shelfwatch are one of Ireland’s leading in-store market research agencies.

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Sky Sports comparison: Comparison against other UK broadcasters, based on live sport shown from Feb 2015 to June 2015. Correct at time of supply: 30.03.2015

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o

ercial Profile

Sky's Breadth of Sport This Summer

From the international football to Ireland’s Rugby World Cup warm-up matches, there’s something on Sky Sports to attract every sports fan to your venue during the summer months.

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he season never ends on Sky Sports this summer, with a broad range of sport to help pubs drive footfall and increase the amount of time and money that customers spend in their venue.

Scotland and England, on the back of their Six Nations triumph.

There’s also exclusive golf from the US Open and the PGA Championship, live darts from the World Cup and World Matchplay, and every race live from Formula 1, as well as horse racing action throughout the week on At The Races.

The battle to claim the Barclays Premier League title is drawing closer, and Sky Sports have the games that matter. Sky Sports is the only place to see the title race, with Chelsea, Manchester City, Arsenal and Manchester United live every weekend in the lead up to the last day of the season. Sky Sports viewers are set for five top head-to-heads including: Manchester United v Manchester City; Chelsea v Manchester United; Arsenal v Chelsea; Chelsea v Liverpool and Manchester United v Arsenal.

Sky pub customers benefit from products and services to help them make the most of sport, which includes ‘Preview’, the only dedicated sports magazine in the licensed trade.

'Preview' gives pubs all the information they need for the month ahead, as well as weekly fixture posters.

And the action doesn’t stop there. The Irish national team is facing a fight to qualify for the European Championships in 2016, and they face Scotland in what will be a key match on June 13th. The team need a win to ensure they are not cut adrift from the rest in their group, so the Saturday evening match will be a big draw for pub customers.

Sky customers also get access to the ‘My Sky Sports’ website, which will replace PreviewLIVE from May 1st, providing everything pubs need to promote sport in one place.

This includes live daily sports fixtures, Sky Sports branded images and videos for use on their social media, simple and practical advice to help them promote sport in their venue, a one-stop-shop for all their Sky Sports point of sale, and 'Making the Most of Sport' online training. In addition, pubs can make their own fixture posters and promote what their customers want to see.

In addition, there’s live action from the GAA throughout the summer months, with 20 Championship games live (14 exclusively live) on Sky Sports throughout the season, taking place at key pub trading times – mid-afternoon on Saturday and Sunday.

With such a wide breadth of content, as well as support tools on offer, Sky pub customers are well placed to make the most of an exciting summer of sport.

What’s more, there’s rugby union action as Ireland prepare for the Rugby World Cup with warm-up matches against Wales, 26

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Business Matters

i ely Mar et ntry for

New Investment Network Many experienced Irish operators want to purchase pubs but can’t secure funding. As major banks exit the Irish market and NAMA continues to offload its portfolio, Mae Martin tal s to Martin Connolly of the ne ly for ed Irish Pu In est ent Net or (iPIN)

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he Irish hospitality industry has witnessed international investment companies and funds buying some of the country's foremost hotels at knockdown prices. These include the former Burlington, the Shelbourne, the Westin, and many more. Now English pub companies, like J. D. Wetherspoons, are buying Irish pubs. In addition, vulture funds are circling Irish pub opportunities on a speculative basis and there is over 90bn on deposit in Ireland earning as little as one per cent. In recent months, companies and individuals with funds have joined forces with experienced operators to purchase Capital Bars and Foleys in Dublin.

“The primary aim of iPIN is to bring together investors with funds and operators to purchase established businesses in a way that is attractive to investors and operators,” says Martin Connolly. “In 2015 there will be a large number of pubs and smaller hotels coming on the Irish market due to the exit from Ireland of banks such as Ulster Bank, BOSI and KBC, and the expected coming to market of more assets from NAMA and other sources. Many of these businesses are trading well and have a

profitable future if non-core historic debt is stripped out. The banks will be selling at very attractive levels as they want to dispose of the businesses rapidly so they can achieve their target exit date of end of 2015/16. The challenge for the vendors is to find purchasers with funds.”

The Challenge & Opportunity RBS/Ulster Bank have put together a loan portfolio worth around 6bn and a large number of pubs and hotels are included in the portfolio, which went to the market for bids in April. Final offers are due in the middle or end of April. The portfolio will probably be bought by a large venture capital fund such as Lone Star or Goldman Sachs. The publicans will have a very limited period in which to refinance their loans with Ulster Bank (less than two months) and will have to illustrate that they will provide the bank with a better price than they would get in a portfolio sale. “Many of the businesses wishing to refinance may have access

“I think the pub business in Ireland will thrive, once people have the bank debt and loan monkey off their backs.”

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Business Matters

“With non-core debt stripped out, operators will be able to focus on and grow the business and be in a position in five years to approach Irish banks, illustrate their previous five-year trading and rent history, and negotiate better terms, enabling them to cover the uplift and buy the business.”

to some funds so, apart from the iPIN hospitality investment partnership model of 100% financing and lease back, iPIN will also look at equity funding and mezzanine funding for the businesses.

Bank of Ireland and AIB were looking to refinance Ulster Bank SME loans before they went into the portfolio. However, the hospitality businesses will find it more difficult than other SMEs to get refinancing from Bank of Ireland or AIB. These banks may give 70% but, given how business has been for the last five years, it will be difficult for people in the industry to come up with 30% against the values and that is where we come in.”

The Strategy The strategy is for investors to purchase the businesses from the banks at a competitive level, lease them to experienced and proven operators on a 25-year lease, and provide the operator with an option to re-purchase the business within five years, subject

to an uplift fee. One of the reasons the opportunity presents itself for investors is that, as these properties come on the market, many of the traditional prospective purchasers will be unable to partake due to an inability to access funding. “There are five categories of management teams/operators,” says Martin. “Operators of existing businesses who wish to purchase their business from their banks, which are leaving Ireland.

Some of these operators can source funds from Irish banks but the maximum available in most cases is 70% and they don’t have access to the balance. The second category is the current tenants of pubs where the holding company is in receivership or with NAMA. The third category is management companies that have been operating businesses on behalf of receivers for over three years and now wish to purchase the businesses.

Then there are the experienced publicans who want to take advantage of the competitive prices of pubs coming on

the market but need funding and, finally, the young experienced managers at home and abroad with new ideas and energy to invigorate the industry. The first stage in the process is for the operator to propose the business to iPIN and then iPIN will carry out a Preliminary Overview (PO) of the business. The iPIN model is straightforward. If the PO is positive and the investors purchase the business, the business will be leased to the operators or management team selected by iPIN on a 21-year lease, with five-yearly upward only reviews. Aligned to the lease will be an option for the operators to purchase the business within five years, subject to an uplift fee. iPIN will also monitor the business on behalf of the investor, providing quarterly reports on KPIs (key performance indicators) and intervene where required to assist the operator.”

Martin believes that management teams and operators will be attracted to the iPIN model as it gives them access to funds at a time when pubs are selling

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Business Matters

“RBS/Ulster Bank have put together a loan portfolio worth around €6bn and included in the portfolio are a large number of pubs and hotels… The publicans will have a very limited period in which to refinance their loans…”

at their most competitive levels ever.

“This scenario is unlikely to arise again in Ireland,” he says. “The average pub price achieved in 2007 was 6m.

According to CBRE, in 2013 it was 800,000. Now it is up to an average of 1.1m or 1.2m. However, pubs were being used to fund non-core activities during the boom years and the banks were throwing money at them, so when the recession hit values dropped and the pubs couldn't sustain the non-core debt. With non-core debt stripped out, operators will be able to focus on and grow the business and be in a position in five years to approach Irish banks, illustrate their previous five-year trading and rent history, and negotiate better terms, enabling them to cover the uplift and buy the business.”

Who Are iPIN? Martin Connolly’s background is in the hospitality business. “I’ve always been involved in hotels and restaurants –

Paddy Fitzpatrick was my mentor and I was the first manager of Dobbins Restaurant,” he says. He was also part of the Murphy’s Restaurants Group and was involved in the creation of the gastro pub concept in the UK. “I've been at the forefront of innovation in the hospitality business in Ireland and England for a number of years,” he says. Martin owned the Gastro Pub Company in Dun Laoghaire. “The pub was very successful but I was involved, along with a couple of other people, in the property business and, when the recession hit, my non-core investments caused problems so I looked to buy out the other two and I couldn't find the finance,” he says. “The hospitality industry isn't well loved by banks so that is where the idea for the investment network came from. I met up with people who had funds and who said they liked my idea. We got investors behind us in October of last year so that was when the company was established and now

the fund has grown. Gerard Murray, a chartered accountant, is an expert on the restructuring of businesses, which is part of what we do. Given my background and Gerry's, we monitor the business after the investment has gone in so the publican has a reference point. We don't just throw the money in and walk away. It is a lonely job being a publican so we are there to support them. I think the pub business in Ireland will thrive, once people have the bank debt and loan monkey off their backs. Publicans haven't been able to react to changes in the market because of an absence of financial support so this should help them. There should be all sorts of innovation happening in the trade, particularly with the developments in the food sector, but there isn't, and that is because of the financial constraints that publicans are under. Every town should have a really good food pub but if you have the bank on your back all the time it is hard to be creative.”

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Wine

?

DO YOU KNOW WHAT YOU ARE SELLING? Publicans have raised their game and are offering customers a quality food menu matched with a comprehensive selection of wine or craft beers in order to compete with the trend towards 'staying in'. Wine expert Jean Smullen provides crucial information about the wine you are selling.

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Wine

S

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

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

The Irish economy is showing slight signs of recovery. New research recently conducted

by Alcohol Beverage Federation of Ireland found that 70% of respondents had a better trading period over Christmas 2014, when compared with the previous Christmas. The survey of 600 pubs, restaurants, and hotels found that almost half (47%) had to hire additional staff over the holiday period.

64% of respondents said that the Government’s decision not to increase excise duty in the budget had a positive effect on Christmas trading.

here on, it is very simple.

What is wine? Wines are the fermented juice of the grape.

This is a short beginner’s course to help you gain a basic knowledge about the wine you are selling.

Aside from wine styles, it is the grape that gives the taste. Although there are over 4,000 grapes, just eight classic grapes make up four out of every five bottles of wine that we drink. Each has its own distinctive flavour. We will look at the key flavours and tastes that you can expect to find from some classic white grape varieties.

Wine offers a new dimension to the publican and with a bit of thought it will act as a draw to the customer who wants to get out more and socialise with their friends in an environment where they can both drink and eat. This means that pub staff must now be armed with a little more knowledge than before.

The rise in wine sales and the emergence of craft beer, which are also matched with different food styles, mean that education is now vital.

PINOT GRIGIO Pinot Grigio is the Italian name for a French grape variety called Pinot Gris, which comes from a region in France called Alsace. Pinot Grigio can be made in different styles, from crisp and dry, to fruity and spicy, and sweet and rich. It is the Italian version that has become the most sought after by customers.

make for pleasant wines with flavours of peaches, apricots, spices and cream. This has become the most popular grape with the female wine customer because it is lighter in style without having too much lemon/lime acidity like Sauvignon Blanc. It is an acidic grape but not too sharp.

The best examples of Pinot Grigio come from the north eastern regions of Italy.

Nowadays, Pinot Grigio (Pinot Gris) is sold using the Italian language name rather than the French name. Many New World countries such as New Zealand, California, Australia, and Chile make wines using this grape but they too use the Italian name. The New World style is different to the Italian style. It has much more fruit (pear and melon) and much less acidity. If your customer prefers a less acidic style of Pinot Grigio, then I recommend that you encourage them to choose a New World Pinot Grigio.

PROSECCO Most examples of Pinot Grigio in Italy have a distinctly high level of acidity that can

But first, let me welcome you to the world of wine. From

While we are on the subject of Italy and popular wine styles from this country, I

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Wine

Provecale vineyards, New Zealand

have to mention the most popular sparkling wine style on the market. Prosecco is a light fresh sparkling wine, low in alcohol and intensely aromatic, with lots of pear and apple flavours. It is certainly one of the success stories of the recession.

Obviously, its price point works very well at the moment but it is also on-the-money in terms of wine style – crisp and fresh with lots of fruit. It is important to make sure that you have a sparkling wine on offer. Let us not forget that, on an on-going basis, everyday life will involve a celebration, be it a wedding or a christening or a child graduating from college.

People will get engaged, others will get a job. Life as we know it does not cease because we are living through an economic downturn.

The customer wants to buy something to celebrate these occasions in life and usually that will involve a wine with bubbles and the publican needs to be aware of this now more than ever. Prosecco is best drunk young and should be served well chilled in flute glasses. Prosecco used to be both the name of the grape and the wine but in 2009 the wine laws of the region were changed and the grape

is now known as Glera. The wine is made sparkling using the cuvee close (or tank) method whereby the second fermentation takes place in a large tank prior to filtration and bottling under pressure.

New Zealand It is only in the last decade that New Zealand has started to make a worldwide name for its wines. Many of the white wines produced in this small country are of excellent quality. The New Zealand cool climate prolongs the period during which the grapes ripen, allowing for the development of deep flavour and intensified varietal character.

Intensity of fruit flavours and crisp acidity are the hallmarks of New Zealand's white wines, which is why they are so sought after.

SAUVIGNON BLANC The home of Sauvignon Blanc is the Loire Valley.

Sauvignon Blanc has a distinctive grassy aroma which sometime smells like nettles or gooseberries. This is a very aromatic wine that shows classic concentration flavours of gooseberry and tropical fruits. The acidity is very fine and is beautifully balanced with lovely ripe flavours. This is the classic white grape of the Loire (Sancerre and Pouilly Fumé) which is now grown worldwide, producing dry aromatic wines with a pungent smell, high acidity and pronounced green gooseberry flavour. It is widely used in Bordeaux, both as a single variety and for blending with the Semillon grape. Sauvignon Blanc is grown with great success in New Zealand and also in Australia, Chile, Eastern Europe, France, South Africa and the US. It has now replaced Chardonnay as the white grape of choice with most consumers today. Many female customers tend to like

Chile Sauvignon Blanc from Chile is also very good. Usually the Sauvignon Blanc from Chile is less expensive than the New Zealand wine. It also has that distinctive varietal nose of gooseberries and grassiness but in Chile, character can be toned down.

The best wines are from the Casablanca region (cooler climate). In terms of white wines, the aforementioned are currently the most popular white wine styles on the Irish market so make sure you stock a selection.

WI NE

FACTS

this grape. Why? Because it is acidic with lots of lovely lemon/lime fruit flavours.

Sauvignon Blanc produces the most fashionable dry white wine in the world today.

New Zealand Sauvignon Blanc is one of the most sought after wine styles and probably one of the easiest wines to sell. Sauvignon Blanc has achieved a cult, almost snob appeal, under the name Sancerre. One of the more expensive French wines, it can sometimes be too crisp and acidic for the customer who prefers a more fruity wine. The other place where Sauvignon Blanc is most notably produced is in New Zealand. Let us now have a look at this producer of the Sauvignon Blanc from the Southern Hemisphere.

(To Help You on Your Way) IF YOU SERVE RED WINE AT ROOM TEMPERATURE, THEN YOU ARE SERVING IT TOO WARM! The temperature question has been confused by the idea that red wine should be served at room temperature. Before the days of central heating, this was a useful guide, meaning about 16c to 18c, but it is treacherous when you are in wall to wall 21c. Only a few of the fullest bodied and most tannic red wines are at their best above 18c.

To compound the issue, many of the red wines that we drink today taste better cooler than the red wines of a generation ago because they are made differently. They are the product of riper grapes so they are fuller, fruitier and more alcoholic, and they are made to taste softer, smoother and less tannic.

New World reds often have barely perceptible tannin and a lot of soft, ripe fruit flavours that taste jammy and unrefreshing at 20c, but fruity and fresh at 15c to 16c, so try to serve them cooler.

Likewise, with white wine, unless it is champagne or Prosecco then it is not recommended to leave it in the bucket with ice or water.

Chilling it down to 7c (the average temperature of your fridge) means that you are not going to get the benefit of the fruit flavours in the white wine. Most white whites are made with pronounced fruit. If you serve the wine too cold then you are not going to be able to taste the flavours so don’t leave them on the table in the ice bucket. Use a cooler instead to keep it slightly chilled.

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Profile

Sip, Savour,

Socialise One of Dublin's newest bars, Empire Bar and Grill in Dublin, opened its doors on December 5th last year. Maev Martin talks to General Manager Jerry Harrington about their plans to expand further and recruit more staff.

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he Empire Bar and Grill in Swords, Co Dublin, is owned by the Lenaghan family who also own The Bridge House Hotel in Tullamore, the Palace Nightclub in Navan, and the Viva Nightclub in Athlone. "They thought it was a wonderful location and they were thrilled to acquire it," says Jerry. "With their foresight, the help of award-winning interior architecture practice O'Donnell O'Neill Design Associates, and my input as General Manager we have succeeded in making Empire a super spot that is now full nightly. We offer great food, drink and live entertainment."

Empire has two food outlets - The Deli and The Grill. How important is the culinary experience to the overall operation? "In the business today food is of utmost importance, followed by drink and

entertainment," says Jerry. "We have a team of 10 chefs, led by Head Chef Sam Kindillon. Our chefs have come from l'Écrivain, Coppinger Row, and Chapter One. Each of them brings a skill set that combines to make the menus, the food and the taste as successful as it is."

Using quality products that are sourced locally is important to the culinary team at Empire. Suppliers include Dromeena Meats in Co Louth, Kepak Meats in Clonee and O'Mahony Meats for chicken and pork. Their vegetables are supplied by Paul Hussey, fish is from Kish Fish, and their cream, butters and cheeses come from Avonmore. Caterway supply their exotic herbs, flowers and leaves and Musgraves Food Services is also a key supplier.

Empire already employs over 70 staff, including 22 bar staff, but they are planning to take on more staff and to open two more floors. "We have now started on our lower ground floor, with a Jools Holland style piano bar/music room that will offer great space for parties and events," says Jerry. "It will have a southern American food offering and the drink offerings will be totally different and unusual. The place will match the main floor in terms of elegance and dĂŠcor. It is also badly required for the overflow that we cannot accommodate at the moment with the space that we have. This expansion means that we will require another 30 to 40 staff in the operation, with four senior positions being created at management level."

Apart from the strong emphasis on food, Empire is particularly proud of its range of cocktails which it describes on its website as 'distinctive'. "A lot of time

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Profile

We have a team of 10 chefs, led by Head Chef Sam Kindillon.

Our chefs have come from l'Écrivain, Coppinger Row, and Chapter One. Each of them brings a skill set that combines to make the menus, the food and the taste as successful as it is."

and effort went into creating a classic cocktail menu for Empire," says Jerry. "Our Bar Manager James Winters and Head Mixologist Slim Denby have years of experience in the trade and take pride in producing excellent cocktails for our customers. We serve all the classics in beautiful glassware, as well as some more unusual concoctions such as our White Chocolate Mocha-tini."

Jerry says that the owners were really excited about purchasing the property and saw a one-off opportunity to make a major impact. "After several meetings with European architects and then the number one design team of O'Neill O'Donnell we set about getting the picture correct so that we could make a massive impact on Swords and our efforts have really paid off. Empire has been full since opening in December. There were a lot of meetings between the management team at Empire and their various suppliers to ensure that they met the challenge of opening for Christmas.

Jerry Harrington, along with Empire's Head of Marketing Avril Kelly, was in London with the menu designer before travelling on to Scotland to agree the plateware and cutlery, and then onto Belfast to meet with Bunzl McLoughlin and the kitchen design team. "Having discussed menus for the kitchens with our Head Chef Sam Kildillon, who is super to work with, we then turned to Drinks Genious who selected glassware to fit in with our wine and cocktail menu, which was designed with all the major brand managers and with James Winters, our fabulous Head of Drinks," says Jerry. "This was all pulled together by our Head of Operations Lorraine Sherlock. Empire is booming and phase two is already underway so we are looking forward to a great year ahead."

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Scene

West of Ireland Bartender Wins

National Cocktail Competition Owen Hughes of Knockranny House Hotel in Westport, Co Mayo was victorious in this year's National Cocktail Championships.

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he competition took place at Catex 2015 at the RDS in Dublin (February 17th to 19th). Owen won for his aperitif cocktail called St Clements East, which is made with 40ml Bombay Sapphire East Gin, 5ml Bols Maraschino Liqueur, 5ml Bols Red Orange Liqueur, 5ml Re’al Agave Syrup, 20ml of egg white, and 15ml of lemon juice. He will now compete at the World Cocktail Championships in Sofia, Bulgaria, from October 10th to 15th. The World Cocktail Championships are organised annually by the International Bartenders Association (IBA).

The Bartenders Association of Ireland held three different cocktail competitions during Catex - The ‘National Cocktail Competition’, which was won

by Owen Hughes, a new competition called 'Create

Owen Hughes

it, Mix it, Shake it', which was won by Michael O'Shea of the Marker Hotel in Dublin, and the National Hospitality Student Cocktail Challenge which was won by Finbarr Collins of Cork Institute of Technology. Guest judges at the competitions included Oliver Murtagh, Chairman of the Irish Guild of Sommeliers, Eddie Rudzinskas, Ireland’s Silver Medal World Champion 2014, and Andrew O’Gorman, Honorary Life Member, Bartenders Association of Ireland. The National Cocktail Championships was organised

by Declan Byrne, President of the Bartenders Association of Ireland in conjunction with Alan Kavanagh, Portfolio Brands Ambassador for Edward Dillon & Co Ltd. Trophies were presented to the winners by John Mooney, Regional Manager for Edward Dillon & Co Ltd.

Elvis is King of Coffee at Catex

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ewley’s trainer Seivijus Matiejunas (aka ‘Elvis’) was crowned the Irish Cupping Champion at the Irish Cupping Competition, which took place at Catex in the RDS in February.

Elvis, who was the 2014 Irish Latte Art Champion, will now go on to represent Ireland at the World Cupping Championships in Sweden in June.

The World Cup Tasters Championship awards the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees. Bewley’s first place winner, Elvis Matiejunas, has worked in Bewley’s for seven years and is currently a barista trainer in Bewley’s head office.

“This is a simply brilliant result which shows the flair

and attention to detail our baristas and trainers have achieved in knowing all about their profession and serving the very best speciality coffees to our customers," says Paul O'Toole, Bewley's Master Roaster. "To achieve national recognition is a great achievement and all of us at Bewley’s are very proud that our trainer Elvis will now represent Ireland at the World Barista Championships."

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Scene

At the World Class 'Cocktails and the Written Word' event in House on March 4th are (l-r): Deano Moncrieffe, Don Julio Ambassador, Peter O’Connor, Diageo, Max La Rocca, World Class Ambassador Western Europe, and Ketel One Ambassador Justin Smyth.

Averyl Quinn and Roger Courtney from The Irish Pubs Global Gathering 2015.

Saba to Represent Ireland in Bacardi Battle Karim Mehdi of Saba Bar & Restaurant will be representing Ireland at the global Bacardi Legacy final in Sydney, Australia, in May following his win in the Irish finals, which took place on February 23rd in The Odeon in Dublin. Karim's award-winning Simply Garrigue cocktail consists of 50ml of Bacardi Superior Rum, 20ml of lemon juice, 20ml of Orgeat syrup, 15ml of green Chartreuse and a pinch of sea salt, garnished with a lemon twist and dry lavender sprayed with lavender oil. The Bacardi Legacy Competition challenges bartenders to create drinks that will become part of the Bacardi Cocktail Legacy alongside classics such as The Original Bacardi Rum Daiquiri and The Original Bacardi Rum Mojito. Over 60 bartenders from all over the country entered the competition and 10 finalists were chosen. As well as creating a winning cocktail, finalists had to produce a promotional plan which they developed to promote their cocktail in bars and on social and traditional media. At the final, each competitor had a chance to dazzle the crowd with their mixology skills and create a perfect Original Bacardi Daiquiri, as well as their signature cocktail.

(l-r): Marc Plumridge, Karim Mehdi and Alan Kavanagh of Saba Bar & Restaurant at the Bacardi Legacy final.

Susan Boyle, Drinks Consultant, Judith Boyle, John Boyle's Pub, Kildare Village, and Irina Vishnevskaya, Zip Technologies at the Gathering.

World Class Cocktails @ House World Class, the prestigious and respected mixology competition, returns to Ireland this year. The year-long journey of qualifiers and heats will see Ireland’s best and most talented bartenders compete to represent Ireland at the World Class Global Final in South Africa in July.

The competition celebrates contemporary cocktail culture, bringing together the best bars, the most iconic bartenders, and the most exquisite spirits from around the globe. It will showcase the Diageo luxury spirits portfolio, including Ketel One, Cîroc, Zacapa,Tanqueray, Bulleit and Johnnie Walker. The Irish World Class final will take place on Tuesday, May 26th when one bartender will be awarded the title of World Class Irish Bartender of the Year and will go on to represent Ireland at the global final in South Africa in July.

Dublin Hosts Global Gathering for Irish Pubs The Irish Pubs Global Federation network, which has 6,500 members, hosted the Irish Pubs Global Gathering 2015 in the Convention Centre Dublin in February.

Pictured at The Irish Pubs Global Gathering are Dr Pearse Lyons, Alltech, and John Byrne, Irish Pubs Global.

The Federation provides a global platform for Irish suppliers to connect with Irish pubs around the world, presenting them with an opportunity to globally export their services, food and drink. The Gathering event gave overseas investors the opportunity to network with business owners in the Irish hospitality industry.

Founded by Enda O’Coineen, The Irish Pubs Global Federation is a not-for-profit network of Irish hospitality businesses that supports members through the Irish Pubs Global portal, providing management resources, training and access to premium Irish suppliers.

From their annual Gathering to their small group events, the Federation showcases the best in Irish hospitality at home and abroad. Patrons include Minister for the Diaspora, Jimmy Deenihan, Enterprise Ireland, Bord Bia and Tourism Ireland, together with Comhaltas Ceoltóirí Éireann and several commercial concerns such as the Irish Dairy Board (Kerrygold), Alltech, Irish Distillers, and Kilcullen Kapital Partners. Sponsors include Guinness, Ol Irish Pubs, Porterhouse Brewery, Irish Pub Company, Zip Bier Technologies, and Irish Village Dubai.

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Best Bar None DOES YOUR BAR HAVE WHAT IT TAKES TO BE NO.1?

Entry Open

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2015

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➽ Bar Food of the Year ➽ Bar Manager of the Year ➽ Best Modern Irish Cooking in a Bar ➽ Best Use of Social Media ➽ City Bar of the Year ➽ Cocktail Bar of the Year ➽ Connacht Bar of the Year •• • • ••• •• • •• • ➽ Country Bar of the Year ➽ Craft Beer Bar of the Year ➽ Dublin Bar of the Year •• • • ••• •• • •• • ➽ Gin Bar of the Year• •• • • •• • •• • • •• • ➽ Hotel Bar of the Year

➽ Local Bar of the Year •• • • ••• •• • •• •

➽ Leinster Bar of the Year ➽ Munster Bar of the Year •• • • ••• •• • •• • ➽ Music Venue of the Year •• • • ••• •• • •• • ➽ Nightclub of the Year ➽ Outside Space of the year ➽ In House/Charity Event of the Year ➽ Style Bar of the Year ➽ Tourist Bar of the Year ➽ Innovative Bar of the Year ➽ Staff Personality of the Year ➽ Outstanding Customer Service Award ➽ The Sky Bar of the Year

Find out more

CONTACT: AMY CLARKIN EVENT MANAGER, BAR OF THE YEAR AWARDS T: 01 640 1702 E: AMY.CLARKIN@ ASHVILLEMEDIAGROUP.COM

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08/04/2015 15:53

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22/08/2014 12:50 08/04/2015 28/10/2014 16:00 09:57