Hospitality Review - April 2013 by Helen Wright

review NI

APRIL 2013

The VOICE of Northern Ireland's catering, licensing and tourism industry

A leading light in the Northern Ireland legal sector.

Licensing Commercial Property Employment Corporate & Commercial Commercial Litigation Private Client Commercial Debt Recovery Personal Injury Litigation

Banking Construction Credit Hire Defamation Medical Negligence Corporate Recovery & Insolvency Matrimonial & Family Professional Negligence

drinks trade

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18th Anual Janus Awards for Professionalism 2012

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More on the big announcement from Galgorm Castle regarding their big golf event this summer. Find out just what this means for local tourism The votes are in and have been counted! Discover who has been nominated for the prestigious Janus Awards

Louise Murphy travelled to Scarva this month to chat to the proprietors of Sinton’s at the Bridge - a restaurant with a very special family connection

The Wine Wizard is back with the latest wine recommendations, plus we have the latest news from the world of wine

According to the latest ‘State of the Nation’ report, there’s some good news for the local job front in the hospitality sector. Read all the details here

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Cider product news to help boost your profitability through spring & summer

Editor: Louise Murphy Manager: Nicola Daly Art Editor: Helen Wright Production Manager: Stuart Gray Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer. Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210. Editorial Contact: louisemurphy@greerpublications.com. Advertising Contact: nicoladaly@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Pubs of Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairman: Mark Stewart. The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635. Chief Executive: Janice Gault President: James McGinn. The Institute of Hospitality, NI Branch: 80 Bryansburn Road, Bangor, BT20 3SB. Tel: 07886 594770. www.instituteofhospitalityni.co.uk. Chairperson: Stephen Meldrum. Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster, the NIHF or the Institute of Hospitality.

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news

Rankin restaurant move marks end of an era on Belfast’s ‘Golden Mile’

fter 24 years and tens of thousands of gourmet meals served, award winning chef Paul Rankin has closed his world renowned Belfast kitchen, it has been revealed. Following the expiry of the restaurant’s lease, Cayenne closed its doors at Shaftesbury Square and ceased trading towards the end of March. Rankin changed the face of Northern Ireland’s culinary scene when he opened the famous Roscoff restaurant in 1989, gaining the region’s first ever Michelin star just three years later. Cayenne later replaced Roscoff at the same location on Belfast’s ‘golden mile’. Commenting on the decision Paul Rankin said: “We’ve enjoyed a very loyal and supportive relationship with our customers over all these years and hope that they will bear with us while we find the right

location to re-establish our restaurant. “The lease at our current location has now come to an end and, given the change in the Shaftesbury Square area over the last number of years; it doesn’t make sense to undertake the necessary investment required to continue to operate there at this time. The once ‘golden mile’ of Belfast has suffered badly from a lack of regeneration and a general decline in popularity and appearance, even the Ulster Bank with its gable end statues across from us is to close shortly. “Location is key in the restaurant business, particularly at a time of economic downturn, and our current setting is no longer sustainable. The disturbances around the flag protest, particularly during the Christmas period, also confirmed our decision. “The Rankin selection of foods continues to grow and develop across the UK and Ireland and I will maintain my focus on cultivating the brand, as well as continuing my on-

going broadcast commitments and consultancy work within the hospitality industry. “However, cooking is my ultimate passion and I am committed to establishing a new kitchen inspired by both Cayenne and Roscoff before it.

There has already been some high level talks taking place about other exciting business and restaurant opportunities but I am open to identifying as many different options as possible so it really is too early to confirm any details as yet.”

Paul Rankin

Diageo launches Bushmills Irish Honey in NI

Rugby Star Stephen Ferris visits The Anchor Bar Portstewart

Diageo Team with manager Danny Coyles and his wife Christine

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ushmills Irish Whiskey has just launched the latest addition to its collection of premium blends and single malts - Bushmills Irish Honey. It is blended using Bushmills Original and just a touch of Irish honey; creating a new smooth blend with no sting, best enjoyed as a sipped shot or as a long mixed drink with ginger ale and a wedge of lime. The Irish whiskey category has experienced recent growth through innovation. With different barrel finishes and flavouring, the category has been expanding to engage new consumers by offering choice and differentiation. Bushmills Irish Honey is an illustration of this type of innovation; building on the trend of offering consumers a new option that mixes well, is approachable and unique in its own right. Not only will it reignite this classic whiskey brand, but by adding a drop of honey to Bushmills Original whiskey, it will allow the brand to attract new consumers and in the process introduce - or in some cases re-introduce - the iconic Bushmills trademark to consumers. We hope it will encourage them to experiment with a category they may not have explored before. To order Bushmills Irish Honey please contact your local wholesaler.

Northern Ireland’s boxing hero Barry McGuigan welcomed Comic Relief’s Giant Red Nose to Northern Ireland’s most famous hotel when it was visiting iconic places in Belfast ahead of Red Nose Day. The Giant Red Nose’s visit to the Hastings hotel, was filmed, and featured on the Comic Relief extravaganza on BBC1.

Cuckoo goes ping pong crazy for comic relief

ver 150 ping pong fans descended on Belfast bar Cuckoo last month, to watch competitors take on the ultimate table tennis challenge and to raise vital funds for Comic Relief’s Red Nose Day. Over 60 competitors went head to head with Arnold, a ping pong robot which can fire 100 balls a minute at his opponents. The top five contenders were then pitted against 13 times Ulster singles table tennis champion, Andrew Dennison and the current Irish number one, Amanda Mogey. The overall winner, Chris McCann was the lucky recipient of an overnight stay in the 5-star Merchant Hotel and dinner in Little Wing Pizzeria. Other prizes on the night included bottles of Kraken Rum and vouchers for six of Cuckoo’s famous jam jar cocktails. The quick fire competition at the Lisburn Road bar was run in conjunction with Table Tennis Ulster and all funds raised will be donated to Comic Relief. Ross McCarey and Nathan Watt

Titanic Belfast Dep. CEO Judith Owens and Rupert Hunt with the Titanic Luncheon Menu

Titanic Luncheon menu Joins titanic belfast exhibition

Tara Williams and Stephanie Morgan - Staff at Cuckoo

Jordan Smith and Catherine Armstrong - Staff at Cuckoo

Andrew Dennison 13 times Ulster Singles Champion, Tim Herron General Manager Cuckoo and Amanda Mogey Current Irish number 1 in Ping Pong get set for a Comic Relief Fundraiser in association with The Ulster Table Tennis Association at Cuckoo.

rare and valuable firstclass luncheon menu which survived the great RMS Titanic disaster 101 years ago went on display at Titanic Belfast, the World’s Largest Titanic Visitor Experience, in Belfast recently. Ownership of the historic Titanic artifact was secured at auction by SpareRoom.com during last year’s 100th anniversary of the famous liner’s tragic maiden voyage. It is believed fewer first class Titanic luncheon menus exist compared to evening menus as more of the latter survived largely due to the number of passengers who had kept them in coats which were given to shelter women and children during the period of the ship’s sinking on April 14/15, 1912. Rupert Hunt, owner of Spareroom. com, revealed he purchased the menu at auction as a “company investment” and is keen for it to be viewed and enjoyed by visitors to Titanic Belfast. He added: “My friends and family thought I was crazy when I bought the Titanic luncheon menu at auction. While my heart ruled my head, I believe it could be safer than many other alternative investments because interest in Titanic is unlikely to wane. I’ve had the pleasure of seeing the menu this past year and now want other Titanic enthusiasts to enjoy it, and where better to view it than the magnificent Titanic Belfast exhibition. “I have had a strong interest in the Titanic story since first watching the

film ‘Raise The Titanic’, and having looked at various means of investment, I thought, why not invest in something that I have a passion for. I also have a passion for food too, so this amazing artifact really caught my imagination. “I’m sure visitors to Titanic Belfast will enjoy it as much as I have; it really is a fascinating piece of the Titanic story.” The menu, dated April 14, 1912, represents the final first-class luncheon served on Titanic. It survived the disaster, which claimed the lives of more than 1,500 people, in a purse belonging to passenger Ruth Dodge, the wife of Dr Washington Dodge. On its reverse, a hand-written note from a ship steward, who knew the family, reads, ‘With compliments & best wishes from Frederic Dent Ray, 56 Palmer Park, Reading, Berks.’ Judith Owens, Titanic Belfast’s Deputy CEO, said: “The first class luncheon menu is a wonderful addition to the Titanic Belfast exhibition. The gesture by SpareRoom.com and Mr. Hunt is extremely kind, and it will give hundreds of thousands of visitors a chance to see it up close. It gives us a great insight and feel for the Edwardian-style grandeur experienced in the fine dining surrounds of the firstclass suites on RMS Titanic. “The menu will join other Titanic artifacts in our galleries, such as the Titanic Inquiry Plan, a letter from the ship’s surgeon, Dr Simpson, to his mother, and Harland & Wolff ship launch and salary notebooks.”

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drinks news

Stay and you can surf for free with Hastings Hotels

uests staying with Northern Ireland’s leading hotel collection can now enjoy free Wi-Fi in the public areas of its six hotels. Whether staying at any of the Hastings Hotels for business or leisure, residents are able to surf the internet for free and Howard Hastings, Managing Director of Hastings Hotels believes this new service will be well received by guests. “We are delighted to be able to Howard Hastings, Managing Director of Hastings Hotels offer residents free Wi-Fi in the public enjoys the free Wi-Fi which is now available to guests in the public areas of the Culloden Estate & Spa, Slieve areas of our six hotels. We have Donard Resort & Spa, Europa Hotel, Everglades Hotels, found a growing demand from guests Stormont Hotel and Ballygally Castle. Guests staying and with more and more people using with Northern Ireland’s leading hotel collection will be the internet and with greater access given a password when they check-in which will be valid for the duration of their stay. through their mobile phones, iPads and laptops, we feel this is a service which will be very popular. “Free Wi-Fi will be useful for residents whether staying for business and using it for video conferencing or transferring files or for leisure guests who want to pass the time by keeping up to date with their social networking,” Howard added. Free Wi-Fi is available at the Culloden Estate & Spa, Slieve Donard Resort & Spa, Europa Hotel, Everglades Hotels, Stormont Hotel and Ballygally Castle. Guests will be given a password when they check-in which will be valid for the duration of their stay.

Wake up and smell the Award Winning Coffee

ake the hottest arts venue in Northern Ireland, the buzzing cobbled streets of Belfast’s Cathedral Quarter, an award winning TV Chef, sprinkle with a tasty selection of menus in a super trendy setting and what do you get? ...One of the top 50 best coffee shops in the UK. Canteen at the MAC has been selected for this prestigious title as awarded by the Independent Canteen at the MAC’s Olwen Kennedy is pictured with Kris Martin, Barista at Canteen Newspaper. The Independent has identified the 50 best coffee shops in the UK, specifically those not part of a chain, but where intense espressos, powerful Americanos, full fat lattes and flat whites all add to the heady aroma which signifies bliss for coffee lovers the land over. Canteen at the MAC offers a selection of menus from breakfast, lunch, dinner, a children’s menu and a wine and a cocktail menu, making an easy transition from coffee shop to restaurant to bar depending on the customer or the time of day. Head Chef, Shaun Hanna is delighted with the accolade, he said: “We work very hard as a team to provide an inviting place for our customers to come and relax, enjoy a bite to eat, a glass of wine, a cocktail or of course a cup of coffee. “All our menus are carefully considered and use only the freshest, locally sourced seasonal produce, this is reflected also in every cup of coffee served – our baristas take pride in presenting the customer with the perfect coffee and we’re delighted that this has been recognised – Hopefully more people who haven’t yet sampled our delights will call in for a coffee and soak up some of the atmosphere that surely helped us to secure this vote.” Shaun continued: “To thank and reward our loyal customers, we will be launching our new Canteen loyalty card in April which will reward our coffee and food lovers by use of a point collection scheme.” The Top 50 Coffee Shops were voted in by a team of coffee experts from the Marketing Director at La Marzcocco Coffee Machines, Wholesale Director at Has Bean Coffee Suppliers, to the UK Barista Champion.

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drinks news

The Northern Ireland Tourist Board together with Northern Ireland Screen and Titanic Belfast, have announced that the HBO Game of Thrones Exhibition will visit Northern Ireland from June 8 – 18. Pictured at the announcement are Helen Carey, Northern Ireland Tourist Board; Richard Williams, Northern Ireland Screen and Katherine Gardiner Titanic Belfast.

Northern Ireland hits the Big Screen with tourism opportunities

he Northern Ireland Tourist Board together with Northern Ireland Screen and Titanic Belfast, have announced that the HBO Game of Thrones Exhibition will visit Northern Ireland from June 8 – 17. The exhibition will be housed in Titanic Belfast and is designed to transport viewers into the breathtaking and enchanted world of Westeros, a fictional continent within the show. It will be free of charge to the public and will feature props, costumes and interactive elements. Production for seasons 1-3 of Game of Thrones was based in Belfast with filming taking place in Titanic Studios and across various Northern Ireland locations, including the North Coast, Tollymore Forest Park at the foothill of the Mourne Mountains and Castle Ward on the shores of Strangford Lough. Based on George R.R. Martin’s best-selling books, HBO’s Emmy® and Golden Globe®-winning Game of Thrones is one of the most popular and successful fantasy TV series ever and has generated an estimated £65m for the local economy. NITB Culture, Heritage and Activities Officer Helen Carey said: “Film and television productions offer a truly exciting opportunity for the Northern Ireland hospitality trade. The international focus that they bring can provide new and innovative experiences that appeal to visitors. “Game of Thrones is one of many productions that have delivered fantastic exposure for Northern Ireland, highlighting the beauty of our landscapes, enabling us to create international standout and showcasing Northern Ireland across the world as a strong potential tourist destination,” she added. “The HBO series has achieved worldwide acclaim and we’re delighted that it continues to be filmed in Northern Ireland. NITB will continue to work alongside trade to develop tourism experiences that we hope will encourage a global audience of fans to come and visit Northern Ireland and discover its beauty for themselves.” Northern Ireland has emerged as a destination for local and international productions with several high profile films and TV drama being shot here in recent years including Oscar-winning The Shore, Blandings, Nick Nickleby, Your Highness, Good Vibrations and City of Ember. As well as the economic impact and job creation that productions bring, the media interest generated can deliver exciting tourism opportunities according to the Northern Ireland Tourist Board (NITB), particularly a with high profile production such as HBO’s Game of Thrones being located here. NITB is currently working alongside Northern Ireland Screen to support the development of screen tourism products within the hospitality trade and to create exciting and innovative experiences for visitors. Richard Williams, CEO, Northern Ireland Screen said, “Game of Thrones is a phenomenal worldwide success and everything about the show can be talked of in superlatives. The series is of vast size and scale and is not only contributing economic benefit to Northern Ireland in terms of direct spend and job creation, but is further cementing Northern Ireland’s reputation as a world-class location for film and television production. “For some time now we have been seeking to bring an accessible, public-facing Game of Thrones event to Northern Ireland and we are delighted to have been able to secure the exhibit as one of only five territories worldwide. Working with our partners the Northern Ireland Tourist Board and Titanic Belfast, we are confident that this exhibit will form the nucleus of an expanded film and television tourism offer in Northern Ireland, spearheaded by NITB.” Along with Belfast, the Game of Thrones exhibition will visit four other cities on its tour – Toronto, New York City, Sao Paolo and Amsterdam. For further information, announcements and to register interest log on to www.discovernorthernireland.com.

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profile

‘A Day in the Life’ in the field and great mentors. I took up a leadership role in the department when I became a Partner in 2006. 5. Is this what you always wanted to do? I don’t think I can say that at University I could see this far ahead. Once I became a Partner in the firm I was very clear that the licensing department would be a real focus of mine.

Colin Mitchell, Partner

1. What is your current role? I am a Partner in McCartan Turkington Breen Solicitors and I have responsibility for our licensing department. 2. A brief outline of your employment history to date... I was an apprentice with MTB until 1999 and qualified with the firm. I became a Partner in 2006. 3. What does your role involve? I am the designated Licensing Partner and head up that department. I also contribute to some of our other departments such as corporate/commercial and litigation. In addition to that I help to manage the day to day administration of our business. 4. When did you take up this role? I always contributed to the licensing work in the firm. Former Partners, Bernard Turkington and Damien Breen were well known experts

6. Give us a brief outline of what a typical day involves... I start the day early and deal with emails and routine matters, including any outstanding correspondence. I like to get as much done by 9am as possible. With a clear desk I can then deal with clients’ queries, telephone calls and meetings. One of the great things about this role is that you never quite know what will “come through the door” and it is essential to be able to react quickly. I always leave time at the end of the day to compose any lengthy advices or letters. It is also a good time to review business development issues.

7. You work closely alongside Pubs of Ulster. How important do you feel it is for people involved with the local hospitality sector to receive quality legal advice? It is absolutely essential. Licensing is a very technical area of the law. It can be very intimidating for practitioners let alone licensees themselves. Licensees should always seek out a solicitor with enough experience in this area when seeking advice. Many practices with licensing experts will also be able to give a full commercial service and cover other matters such as employment. For example McCartan Turkington Breen’s relationship with Pubs of Ulster allows members to immediately access advice on general commercial queries as well as on licensing matters. Our agreement with Pubs of Ulster means that members get preferential rates and a highly efficient service. Certainly we think it represents very good value.

“Licensing is a very technical area of the law. It can be very intimidating for practitioners let alone licensees themselves. Licensees should always seek out a solicitor with enough experience in this area when seeking advice. For example McCartan Turkington Breen’s relationship with Pubs of Ulster allows members to immediately access advice on general commercial queries as well as on licensing matters.”

8. What changes have you noticed in the advice publicans are coming to you for since the recession has started to kick in? There has been a radical change. Prior to the recession licensees were looking to grow their businesses through acquisitions and new grants (including start-ups). Since the down turn there have been fewer of these queries. In recent times we have been more often talking to clients about how to maintain their businesses by, amongst other things, advising on innovative offerings and making the most of their existing licencing space and hours. There have also been the inevitable queries surrounding insolvency and lending arrangements with banks and suppliers. Notwithstanding the above there does appear to be a bit more activity in the market place in recent months and it will be interesting to see how this develops. 9. What are the best/worst parts of your job? The best part of my job is undoubtedly talking to and meeting clients. We also work closely with Pubs of Ulster advocating on behalf of the licensed trade and this can be extremely rewarding. As for the worst part, even lawyers can find the red tape and regulation associated with running a business frustrating. 10. How do you like to unwind away from work? “Unwind” isn’t a word you associate with having two young kids in the house! On the odd occasion that I get time off for good behaviour I head to the golf course or Ravenhill.

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ciders

Apples & Pears and everything in between

With the popularity of the cider sector continuing to grow, we hear from some of the market leaders regarding the new products which they will be introducing to the market in the coming months.

s we move on through Spring and (in theory!) in to Summer, ciders are a great way to boost profits, with so many new flavours, this is an ever-expanding market with wide appeal to all. From the more traditional cider drinks through to females who like the sweeter variants – cider is the perfect way to boost your profits, as we move throughout the year.

Rekorderlig - the innovation continues with the launch of Passion fruit! R

ekorderlig Cider pride themselves on innovation and they’re continuing this trend with their limited edition summer flavour Passion Fruit. Passion fruit extends the range for summer and offers something different for the customer. David Russell, Brand Director of GDK Drinks said: “Passion fruit is an amazing flavour and we are incredibly excited for its launch. I genuinely believe it is one of best yet. It is bursting with mouth watering passionfruit and the purest of Swedish spring water for the perfect balance of sweetness and exotic tanginess. Passionfruit will help increase not only the Rekorderlig demographic but the category as a whole.” Rekorderlig’s semi sweet taste and strong image is continuing to report an increased rate of sale in outlets when stocked exclusively. This strong brand image consumer loyalty is continuing to grow with some of the exciting campaigns, point of sale support and marketing that Rekorderlig and GDK Drinks are undertaking. Rekorderlig Cider is continuing to see dramatic growth not only in Northern Ireland but across the world having launched in USA and developing the fruit cider category in Australia and New Zealand. Rekorderlig recently won silver at the International Brewing Awards 2013. During the past 12 months within the GB and NI market Rekorderlig has contributed more than a third of category volume and value growth. Within the same market four of the top ten fastest selling packaged cider products are Rekorderlig. GDK Drinks will be supporting the launch of Passion fruit and the Rekorderlig brand with some fun and innovative promotional campaigns which as always are designed to keep the outlet at the heart of it all, increasing rate of sale and consumer experience. For brand enquiries contact GDK Drinks on 028 417 54879 or info@gdkdrinks.com. Rekorderlig bought from LMI Drinks, Botl, LA Drinks, ABV, Clark Wholesale and GDK Drinks.

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ciders

The Fruit of Experience: Magners Berry M

agners Berry Irish Cider delivers the unique combination of refreshment and authenticity which have made Magners Irish Cider Northern Ireland’s No.1 LAD brand, artfully balanced with a full-flavoured blend of natural orchard fruit flavours. The variant is the first fruit flavoured cider within the core Magners brand, firmly built on Magners heritage and brand values and delivering a truly distinctive, naturally rounded taste. While Magners Berry is slightly sweeter than Original and Pear, the taste of Magners Berry echoes the subdued, soft sweetness of its natural ingredients. The perfect blend of strawberries, raspberries and blackcurrants gives Magners Berry its light and refreshing taste. It is that touch of sweetness that is supremely sessionable and which appeals to both men and women alike. The product is offered in 4% ABV pint bottles with eye catching livery based on the familiar Magners Original ‘house style’. Best served chilled and over ice, Magners Berry Cider has a vibrant berry colour which gives the product great stand out in the fridge and a superb richness in the glass. Magners Berry has clearly been developed to take advantage of the growing flavoured cider segment which has been delivering consistent, year-on-year growth in both volume and value sales. The famous Magners approach and commitment to natural ingredients however has created in Magners Berry a product which will have enduring appeal within a segment where artificial flavours are commonplace. Sarah Radcliffe, from Tennent’s NI says: “As always, there’s method in the Magners! We have taken the time necessary to create a product which brings together everything which we know from research that consumers respect and enjoy most about our core products, enlivened and enriched with the addition of carefully selected natural fruits. The response in the marketplace has been hugely enthusiastic. The steady build of sales which we had originally forecast has been swiftly overtaken and we are currently driving sales still further through on and off trade promotions and extensive, but carefully targeted, sampling. “This is a product which has been enthusiastically welcomed by the trade. They tell us that their customers are looking for refreshing new flavours, but they don’t want novelty at the expense of authenticity. Those customers already know and respect Magners and, when they are introduced to ‘a new member of the Magners family’ they know they can rely on the brand leader to give them the heritage and natural ingredients they demand ... and the great taste does the rest!” On trade sampling is being promoted across Northern Ireland with trial further supported by eye-catching On and Off Trade Visibility Kits. The brand continues to keep close to its consumers via social media too with innovative competitions and promotional activity at facebook.com/magnersni

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NIHF

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NIHF

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q&a

My life in Hospitality cian landers, general manager, fitzwilliam hotel What is your current role? General manager at contemporary boutique hotel The Fitzwilliam, Belfast. The hotel opened to great acclaim in 2009 and has gone from strength to strength to become the fashionable choice for world-wide business travellers wanting to be at the heart of the city. A brief outline of your employment history to date I began my career in the kitchen working as a trainee chef and quite soon I found myself working as a commis chef at the Park Hotel Kenmare, Co. Kerry. During my time there I was inspired by the success of the hotel and how the hotel proprietor and general manager, Mr Francis Brennan, managed and motivated his team to deliver exemplary customer service. The law of attraction drew me from the kitchen to hotel management. After completing a degree in Hotel and Catering Management at the Galway Mayo Institute of Technology my career took me to the UK, USA and Germany to work for International hotel groups like Hilton, Macdonald Hotels and Marriott. What does your role involve? My role is very varied as general manager. I have the ultimate responsibility for the day-to-day aspects of the business ensuring that all elements, from menus to marketing tactics, come together in a co-ordinated way. Being a people business I enjoy the cut and thrust of working alongside a great team, all aiming to please and make our hotel famous for its personalised and friendly service. Sharing success on a daily basis is what helps motivate and build confidence among the team and carry us through adversity. When did you take up this post? I began working as the general manager of the Fitzwilliam Hotel in April 2012. What are the best/worst parts of your job? The best part of my job is the variety the role demands of me. Each day is different whether it is devising new menus with the chef or meeting different customers. As general manager you are a jack of all trades, from overseeing the delivery yard to making sure that the Penthouse Suite is in pristine condition. The worst part of my job is the daily car commute to and from work which I am planning to change by cycling to work – it’s much more fun and a lot quicker! Give us a brief outline of what a typical day involves Each morning I try to be in the office early and oversee the breakfast service,

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followed by a walk around the property meeting customers and staff. We usually have a team meeting to review the day’s business and then I get down to my emails. Evening time is for meeting the customers and reviewing arrivals. I usually head home around 7pm if there are no evening engagements to attend. What has been the proudest moment of your career to date? I have experienced a few proud moments whist working in a variety of hotels over the years but the one that stands out for me is when I was

appointed the general manager of The Fitzwilliam Hotel, Belfast. The uniqueness of the hotel combined with its location in Belfast and all that we have to offer makes for exciting times for the hotel business in Northern Ireland. What is the best thing about being involved with the local hospitality industry? Getting to know the local businesses and fellow hospitality industry colleagues as well as exploring all that Belfast and Northern Ireland has to offer the visitor.

What do you like to do to unwind away from work? I love to play golf especially on the wonderful links golf courses in Northern Ireland, or go cycling by the sea. Tell us something about yourself that not many people may know My first visit to Belfast was in 1987 as a trainee chef to receive a scholarship award in the City, the next time I visited Belfast on hotel related business was as GM of the Fitzwilliam Hotel some 26 years later.

tourism news

Tourism conference explores the Northern Ireland experience T ourism Minister Arlene Foster has encouraged tourism providers in Northern Ireland to create unique experiences that tap into the hearts and minds of curious travellers. The Minister was speaking at the Northern Ireland Tourist Board’s (NITB) Tourism Conference 2013 at Belfast’s La Mon Hotel and Country Club. The conference focused on the theme of ‘Building the Northern Ireland Tourism Experience’ and featured expert speakers from Canada, England and Northern Ireland. Opening the conference Arlene Foster said: “The latest NITB research shows that today’s visitors want to explore the unique and the unexpected. Visitors do not want to simply ‘see’ things; they want to be engaged and to immerse themselves in experiences while travelling. “Our goal as an industry is to ensure Northern Ireland is the place where they can fulfil this desire. “Those who create compelling experiences that tap into the hearts and minds of curious travellers and

those at home who want to further explore their homelands are likely to receive the highest level of return.” During the conference the NITB also presented new research, business tools and direction to enable delegates to develop their businesses and increase tourism profits based on targeted marketing and ‘experience’ differentiation. The Minister added: “My vision for 2020 and the NITB’s target is to grow tourism into a £1billion industry here over the next seven years. “Interim targets have been set within the Programme for Government to grow visitor numbers to 4.2 million and tourist revenue to £676million by December 2014. These figures will be achieved by primarily growing the ROI and GB market share.” Keynote speaker at the conference was Paul Nursey, Vice-President of Strategy and Corporate Communications with the Canadian Tourism Commission. He was joined by Nancy Arsenault, one of Canada’s thought leaders in tourism and an expert in experiential travel. Internationally recognised

Tourism Minister Arlene Foster and Northern Ireland Tourist Board (NITB) Chairman Howard Hastings welcome Canadian Tourism Commission VP Paul Nursey (right) to NITB’s Annual Conference. Attended by over 200 delegates from all sectors of the tourism industry and themed ‘Building the NI Tourism Experience’, the conference focused on the drive to provide authentic and uniquely memorable experiences for the visitor.

motivational speaker and BBC2 “All Over the Shop” presenter Geoff Burch also addressed the delegates.

The conference was attended by tourism providers and stakeholders from across Northern Ireland.

Tourism sales blitz to boost

American visitors

ourism Ireland’s 2013 series of ‘Jump into Ireland’ sales blitzes across the US and Canada kicked off recently in Washington DC and Raleigh (North Carolina). Together with tourism operators from around Northern Ireland and the island of Ireland, Tourism Ireland will ‘pound the pavements’ in the all-important North American market again this year, targeting hundreds of travel agents in key cities. The sales blitz involved a packed schedule, with interactive ‘virtual’ tours of Northern Ireland and the island of Ireland and presentations to travel agents, as well as networking with influential travel journalists – providing an excellent platform for the participating tourism companies to showcase their product to the key decision-makers they met in the two cities. It was also a fantastic opportunity for Tourism Ireland to highlight Derry~Londonderry UK City of Culture 2013 and the many festivals and events taking place this year. Similar sales blitzes will take place in Phoenix and Denver, and in Montreal and Ottawa (in Canada) in March; and in San Diego and Santa Barbara in October. Alison Metcalfe, Tourism Ireland’s Vice-President of Marketing in the United States, said: “The United States continues to be one of the strongest markets for tourism to Northern Ireland. This type of event – where we talk directly to influential travel agents and media – provides an excellent platform to spread the word about all the great things to see and do in Northern Ireland, and a great opportunity to raise awareness about the exciting programme of events under way with Derry~Londonderry UK City of Culture 2013.” Tourism Ireland has an extensive programme of promotional activity in place to target the US travel trade right throughout 2013 – including familiarisation visits to Northern Ireland, workshops, travel agent training and webinars, as well as a series of sales blitzes.

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tourism news

Foster awards five-star rating to Titanic Belfast T

itanic Belfast has become the first visitor attraction in Northern Ireland to be rated as a five-star experience, Tourism Minister Arlene Foster has announced. The five-star accreditation was awarded under a new NITB scheme designed to provide visitors with quality grading information on Northern Ireland’s tourist attractions. To achieve a star-rating, attractions are subject to checks from a mystery visitor and are assessed in up to six categories. Congratulating the staff on their achievement, Arlene Foster said: “Titanic Belfast’s success has been nothing short of spectacular, especially in term of visitor numbers since its opening in April 2012. “Research shows that visitors value the star ratings provided by tourist boards, as it provides them with an independent and reliable grading, which helps to inform the decision making process. “It is vital that we are able to let visitors know our attractions are about quality experiences and world-class standards. Independent quality accreditations not only show this clearly, but help the industry to remain competitive. I applaud Titanic Belfast for their continued commitment to excellence.” Caroline Adams, NITB Quality and Standards Manager said: “Titanic Belfast has set the bar as high as it can go in terms of visitor numbers, quality, customer service and the visitor experience they are delivering. I encourage others to follow their five-star lead and make the Northern Ireland tourism industry truly outstanding.” Titanic Belfast’s Chief Executive Tim Husbands added: “It is a great honour for Titanic Belfast to be named the first-ever recipient of the Northern Ireland Tourist Board’s 5-star quality grading for a Visitor Attraction. “The 5-star Visitor Attraction award confirms Titanic Belfast as the foremost tourist destination in Belfast and Northern Ireland, and as we approach our first birthday on March 31, it is a great endorsement of the quality facilities and service visitors experience at Titanic Belfast. It is reflective of the world-class hospitality training staff have undertaken, and their dedication and passion in telling the world about RMS Titanic and Belfast’s proud maritime and ship-building heritage. “We have had a memorable first year at Titanic Belfast in which we have set great milestones for tourism in Northern Ireland and we relish the challenges that lie ahead. “The Quality Grading Scheme for Visitor Attractions also assists operators in maintaining and continually improving the quality of their offering. Currently, the attractions can include castles, visitor centres, museums and historic houses. As the scheme develops more visitor attractions such as gardens, activity centres, activity providers and arts venues may be invited to apply.

Titanic Belfast has become the first visitor attraction in Northern Ireland to be rated as a five star experience. Pictured (L–R) at the announcement are Jamie Wilson Visitor Experience Manager Titanic Belfast; Victoria Gleeson, Visitor Services Team Titanic Belfast; Tourism Minister Arlene Foster; Caroline Adams, NITB Quality and Standards Manager and Paul Kinghan, Ticketing Manager Titanic Belfast.

Roe Park Resort wins Housekeeping Awards

The Roe Park Resort housekeeping team accept the award for best housekeeping in the ‘60 Rooms and Over’ category.

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he Roe Park Resort, the only 4 star hotel on the North Coast, has been announced as winner of the Northern Ireland Hotel Federation (NIHF) Housekeeping Awards 2013 in the ‘60 Rooms and Over’ category. The NIHF Housekeeping Awards aim to recognise the work of housekeeping staff in hotels and guesthouses across Northern Ireland. As part of the rigorous judging process, the Roe Park Resort housekeeping team took part in an assessment day when they were scored on a number of duties including bed making, tea trays, final inspections, spillages and hazardous substances. The judges also paid a surprise visit to the hotel to inspect the work of the housekeeping team in the real life environment of the busy hospitality sector. Executive Head House Keeper at the Roe Park Resort, Beatrice Allen, said: “We have extremely high standards at the Roe Park Resort and are continually striving to improve the experience for our guests. We understand that the quality of housekeeping has a direct impact on customer satisfaction and return visits and this award is a true reflection of our commitment to providing a luxury service.” The Awards are sponsored by the Northern Ireland Tourist Board, Ecolab, Bunzl Rafferty Hospitality Products and Gilchrist & Soames. For further information on the Roe Park Resort visit www.roeparkresort.com.

Galgorm Announcement

Sponsors announced for Northern Ireland Open Challenge at Galgorm Castle

(Top to Bottom Left to Right): Richard Stratton (Alpha Newspaper Group), Aaron Klewcheuk (Ballyprint.com), Jonathan Verner (Costcutter), Paul Thompson (Just Treats Golf), John Shortt (Golf Digest Ireland), Edward Allen (BS Holdings), Ian Fitzpatrick (Blackstar Sports), Neil Cooke (Ulster Bank), Rebecca Laird (Laird Grass Machinery), John McMahon (Johnsons Law), Draven McConville (Gravity), Kitty Stewart-Crawford (XJET), Morris Crawford (XJET), Melvyn Ennis (Clannah Natural Energy), Lisa Robinson (Causeway Coast & Glens), Aidan Donnelly (Ballymena Borough Council). Paul Frew MLA, Mark Aspland (European Tour), Alison Beggs (Lady Captain, Galgorm Castle), Christopher Brooke (Galgorm Castle), Tourism Minister Arlene Foster MLA, Ivan McCappin (Captain, Galgorm Castle), Beth Swindlehurst (Galgorm Resort & Spa), Gareth Shaw (Galgorm Castle’s Touring Professional)

he Northern Ireland Open Challenge 2013 has welcomed on board some truly global players with distinct local links as Clannah Natural Energy and XJET are announced as title sponsors of this year’s prestigious Challenge Tour event to be staged at Galgorm Castle Golf Club in Ballymena from August 29th – September 1st. Despite these economically straitened times, organisers at Galgorm along with the European Challenge Tour have been able to attract significant sponsors, both locally and on an international scale, to support Northern Ireland’s standout professional golf tournament in 2013. The Northern Ireland Open Challenge is a key stop off on the Challenge Tour’s international schedule and also continues the run of high profile golf tournaments in the province after last year’s Irish Open at Royal Portrush. Arlene Foster said: “Galgorm Castle is a superb course and offers the ideal setting for the Northern Ireland Open Challenge. Not only will it be a great event for spectators from near and far. It will also provide opportunities for the next generation of players to

follow in the footsteps of our local golf superstars. “Following the tremendous success of the Irish Open last year, the tournament is a great boost to the drive to build on the growing interest in our golf product which has been generated by the success of our home-grown players including Rory McIlroy, Darren Clarke, Graeme McDowell and, of course, tournament ambassador, Michael Hoey.” Clannah Natural Energy is the vision of Susan Morrice, whose extensive background includes, geology, exploration and philanthropy and today the Belfast native excels in the oil and energy industry from her base in the United States. Morrice set up Clannah in Northern Ireland and also had good reason to get involved with the Galgorm event. “We are delighted that Clannah and XJET are participating in the Challenge Tour event at Galgorm in special honour of Eric and Tom Morrice, (Susan’s father and uncle) who loved the game of golf,” said Morrice. Morrice’s cousin Josh Stewart is the brainchild behind XJET, the number one private aviation company in the United States. In a very competitive industry,

Stewart, also from Belfast, was named one of Colorado’s most influential young professionals with his seven star service and facilities for private jet owners. The Challenge Tour event is further bolstered by support closer to home as the Northern Ireland Tourist Board, Ballymena Borough Council, Tourism Ireland, Ulster Bank, Costcutter, Blackstar Sports, BS Holdings among

many others are supporting the Galgorm driven showpiece. The event is set to be worth over £600,000 direct income to the local economy as well as boasting a comprehensive PR campaign with an anticipated media value of over £2,000,000. As the Northern Ireland golfing odyssey continues to evolve the Galgorm event also has four-time European Tour winner Michael Hoey as the tournament’s ambassador, while Gareth Shaw is named as the venue’s new touring professional. “I think after the success of the Irish Open last year, it’s important we have another strong tournament,” said Hoey (34). “It promises to be a great tournament and I know the organisers at Galgorm are hoping to attract somewhere in the region of 30,000 spectators over the week.” Shaw, (27) comes into the season after winning the 2012 order of merit on the Alps Tour and hopes to make his mark on the Challenge Tour. “The tournament at Galgorm will provide the support for the next generation of Irish professionals aspiring to be one of the Nations’ next great players and also provides many experienced players the opportunities to re-establish themselves within European golf”, says Mark Aspland, European Tour. Christopher Brooke, Galgorm Castle explains: “This will be another excellent opportunity to witness some of the stars of the fairways as they compete in the £145,000 (EUR 170,000) event. None of this would have been possible without the help and support of partners and sponsors all of which can be found on the event website www. niopen.co.uk “We look forward to what promises to be another great summer of Irish golf and of course welcoming all to the Northern Ireland Open Challenge 2013 at the end of August.”

Pictured, left to right at the launch event are: Minister Arlene Foster and Mark Aspland from the European tour and Christopher Brooke from Galgorm Castle

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18th Anual

Janus Awards for Professionalism 2012

Janus Awards Finalists Business Development Manager of the Year Joan Belton – The Elk Complex Alistair Caldwell – SSP Lynn McCool – Lough Erne Golf Resort Jenny Mercer – Hastings Culloden Estate & Spa

Coffee Shop Manager of the Year Colin Fletcher – Café 55 Damian Morelli – Morellis Portstewart Geraldine Ward – Northern Health & Social Care Trust Jonathan Waring – The Studio Café Concierge of the Year Micheal Farrell – The Merchant Hotel Tony Heagney – Hilton Belfast John Hughes – Galgorm Resort & Spa Martin Mulholland – Hastings Europa Hotel Kris Smith – Hastings Culloden Estate & Spa Educator of the Year Fiona Bradley – Southern Regional College Martin Caldwell – University of Ulster Siobhan Hallawell – South West College Clare Magee – South Eastern Regional College Food & Beverage Manager of the Year Damien Davis – Ramada Encore Belfast Michael Fox – Fitzers Catering Ltd Peter McAlister – Hastings Culloden Estate & Spa Stacey McWilliams – Park Inn by Radisson Ciaran Sloan – The Old Inn Front Office Manager of the Year Paul Kirkpatrick – The Old Inn Gayle Currie – Ramada Encore Belfast Shelia Morton – Hastings Everglades Hotel Mercy Wilson – Premier Inn Hospitality Apprentice of the Year Charlie Dillon – The Belfray Country Inn David Guillame – Molly Brown’s Kitchen & Bar Stacey O’Neill – Premier Inn Cathedral Quarter Stephen Reid – Radisson Blu Hotel Hotel Chef of the Year Manus Jamison – Londonderry Arms Hotel Chris Mawhinney – Hilton Belfast Michael Mooney – Hilton Templepatrick Ciaran Sansome – Burrendale Hotel

Hotelier of the Year Large Business Paula Collins – Hilton Templepatrick Jan Hanak – Radisson Blu & Park Inn by Radisson Hotels Ferghal Purcell – Lough Erne Golf Resort Yvonne Smyth – Galgorm Resort & Spa Hotelier of the Year Small Business Stephen Perry – Hastings Ballygally Castle Paul Rice – The Old Inn Kenneth Sharp – The Salty Dog Hotel & Bistro Ian Smith – Clandeboye Lodge Hotel Housekeeper of the Year Renata Afansjeva – Park Inn by Radisson Soulef Bounaaja – Hastings Everglades Hotel Damian McGreevy – Premier Inn Sonya Roberts – Radisson Blu Hotel Newcomer of the Year David Harrison – Harrisons of Greyabbey Kenneth Sharp – The Salty Dog Hotel & Bistro Barry Storey – Fitzers Catering Ltd Bonnie Turkington – Birdcage Belfast Restaurant Chef of the Year Gary Gamble – Sinton’s at the Bridge James Mulholland – Ballyrobin Country Lodge James Richardson – Old Barn Steakhouse & Grill Leo Small – Fitzers Catering Ltd Restaurateur of the Year Amy Chestnutt – 55 Degrees North Jonathan Davis – Neill’s Hill Julianne Morton – Sinton’s at the Bridge James Richardson – Old Barn Steakhouse & Grill Supplier of the Year Harry Crawford – Get Fresh Ltd Geraldine Gordon – H & J Martin Ltd Robin Madeley – Henderson Foodservice Philip Mills – Johnsons Coffee Student Management Potential Gareth Loughins – Belfast MET Eamonn McNicholl – University of Ulster Jennifer Doggart – SERC Megan Holmes – SRC Elizabeth Friel – SWC The 18th Annual Janus Awards will be held on Friday 17th May 2013 at the Culloden Estate & Spa. To purchase tickets please contact:

janus@podiem.com

Sponsors

food news

Bubba’s first Chicken Wing Challenge gets contestants in a flap Winners Laurence McKenna, Ciaran Toner, Jonny Collins, Syd Brown and Daniel Stojcic with Bubbacue chefs Anna and Colin

merican BBQ joint, Bubbacue, which opened at the end of November, launched its first chicken wing challenge recently. Bubba’s chefs served up wings laced with habanero powder, homemade naga chilli sauce plus a few other surprise chillies for good measure. Forty brave souls stepped up to show what they were made of, with five making it all the way through the five excruciating rounds to be crowned the winners. Contestants were given five of the burning wings at a time, to be completed in five minutes, with a three minute break between each of the five rounds. Chefs prepared the wings wearing gas masks, as naga chillies have been used in biological warfare, before serving the wings, which got hotter and hotter as the rounds went on. Head Chef, Colin McSherry, said: “The skin on my face was burning as we were making the sauce, so I can’t even imagine what the guy’s mouths felt like. A lot of people dropped out after round 3, partly because the wings were getting hotter but also because the heat of the naga chilli intensifies as time goes on. This is why we had a three minute break in between rounds as well; it was pretty evil but that was the plan!” The next Bubbacue wing challenge is due to take place in April. For more information on how to enter email info@bubbacue.com or for updates please visit www.facebook.com/bubbacuebelfast or follow @bubbacuebelfast on Twitter.

World Police and Fire Games welcomes A Taste of Ulster!

ood NI, Northern Ireland’s local food champion, has been announced as a Platinum Sponsor of the 2013 World Police and Fire Games. From 1st-10th August Food NI and its member food and drink companies will be the predominant food and refreshment providers at all WPFG events and in the Athletes Village at Custom House Square. In addition, Taste of Ulster restaurants across Northern Ireland will carry 2013 WPFG branding assuring the international athletes and visitors of a world class food experience. The local quality food message will also be directly promoted through Food NI’s direct alliance with a number of the 57 sports featured during the 10 day event. John Tully, Chief Executive, 2013 WPFG explains: “The World Police and Fire Games provide a unique opportunity to showcase many of Northern Ireland’s best attributes to a totally new audience. Alongside the many tourism and leisure experiences on offer to our visitors we will, through Food NI, also ensure that they have the very best taste experiences. “A vast range of locally produced food will be available at all our sports venues, at the opening and closing ceremonies, and throughout the ten days at the Athletes Village. Food NI is also providing lunches for our 3,600 volunteers. We are delighted that Food NI has come on board to add another dimension to the overall positive experience we are confident the athletes and their supporters will enjoy here.” Food NI is an industry led consortium which works to enhance the reputation of food from Northern Ireland and to raise the profile of our world class, award winning produce and restaurants. Food NI members as diverse as the Ulster Farmers Union, Moy Park, Hannan Meats, The Hastings Hotel Group, James Street South and Punjana will all be involved in the Games either providing produce or on-site promotion with the collective aim of delivering positive food memories and creating new Northern Ireland food and taste ambassadors. John Best, Chairman of Food NI, added: “Northern Ireland’s food reputation is growing. In both 2011 and 2012 Northern Ireland producers won the UK’s Great Gaste Award Supreme Champion beating off 8,800 other products. 198 Gold Stars were awarded to local food companies in 2012, accreditation, if it were needed, of our excellent local produce. We are confident that we can wow the World Police and Fire Games visitors, and when they go home they will spread the word of our great food culture, tell others what great food we have and bring them back for more.” Food NI joins the list of prestigious local Platinum sponsors including Danske Bank, Deloitte, Diageo Northern Ireland, Fujitsu, Translink, Coca Cola Hellenic Bottling Company and Kukri. The World Police and Fire Games is a biennial event commonly referred to as the “Olympics” for serving and retired police, fire and border security officers. It is the third largest multi-sports event in the world and will be hosted by Belfast from 1st-10th August 2013.

For more information go to www.2013wpfg.com or follow the Games on Facebook (www.facebook.com/2013wpfg) or twitter (www.twitter.com/2013wpfg)

Seventeen year old catering trainees Joe Forbes from North Belfast and Stephen McVeigh from Carrickfergus recently won bronze and silver medals at the annual CATEX Culinary Ability Awards held at the RDS, Dublin. Both are trainees with Barnardo’s NI ‘Dr B’s Kitchen’ restaurant in Belfast city centre, which trains young people with learning difficulties for a career in the hospitality sector. Joe prepared a honey, ginger and soy glazed pan roasted duck breast, with Asian vegetables and rice noodles, while Stephen whipped up a sundried tomato, basil and spinach stuffed chicken breast fillet, served with potato fondant and a red pesto oil. They are pictured with their Barnardo’s mentor Andrew Gibb.

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Dame Mary Peters, Patron of 2013 World Police and Fire Games, checks out the local produce that international athletes can look forward to this summer along with John Best, Chairman, Food NI and Howard Hastings (left), Food NI Board Member.

Johnsons Coffee

Johnsons Coffee... J

ohnsons Coffee have been an integral part of the local food service sector for decades supplying cafes, restaurants, hotels, bars and more recently mobile vendors with a range of freshly roasted coffees. In fact, the fourth generation family owned business is celebrating 100yrs of coffee roasting in 2013, making Johnsons the oldest family owned coffee roaster in Ireland.

“Our responsibility is to father the coffee to the cup” said Henry Johnson in 1916

When the founding Johnson brothers started roasting coffee in 1913, the industry was very different to today’s marketplace, however, the passion for quality was evident even in the those pioneering days; “Our responsibility is to father the coffee to the cup”, said Henry Johnson in 1916, and that overseeing ethos is still very much in evidence today. Now based in Lisburn, current Johnson Brothers continue to roast high grown 100% Arabica coffees which are sold into the marketplace under the Johnsons (filter) and Bellagio (espresso) brands together with machinery, comprehensive staff training, maintenance support and a branded portfolio of point-of-sale, cups, and ancillary products. With coffees being delivered within days of roasting, Johnsons offer premium coffees based upon a founding heritage that will continue as the business enters its second century of local supply.

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food news Barry Cullen Silverhill with Sarah Culhane, Pallas Foods.

Alasdair MacInnes, Pallas Foods.

An ‘inspirational’ show from Crossgar Foodservice/Pallas Foods/Arnott’s

undreds of new and current customers attended Crossgar Foodservice, Pallas Foods and Arnott’s inaugural ‘Inspiration’ trade show, which recently took place at the Stormont Hotel. Showcasing the thousands of products that are now available, many current and new customers visited the show to taste and view the expansive portfolio of food and non-food products. With food high on the agenda, the show featured numerous tasting stations including award-winning meats, expertly cooked, from the Provenance range, fresh fruit & veg from Arnott’s, Ready Meals from Cloughbane Farm, ice cream from Morelli’s, artisan breads from Yellow Door Bakery, olives & slow roasted tomatoes from Glenavy’s New Olive Company and the Crossgar Sauces range, to mention but a few. In addition to the wide-range of Northern Irish produce on offer, Pallas Foods introduced some if its most popular Irish brands to the market such as Keelings, Irish Country Meats, Irish Nature Beef, Glenown Ice Cream, Silverhill Duck and a wide-range of stylish and quirky non-food items at the event. Michael Morrissey, Director of Foodservice at Crossgar explains: “We decided to launch the ‘Inspiration’ trade event here to really highlight the depth and breadth of our new offering and why our acquisition last year, is good news for our customers. “Visitors were really impressed to see the vast amount of local home grown products that they can now source through Crossgar, Pallas and Arnott’s with the added benefit of

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simply ordering through their alreadyestablished point of contact. We were also proud to launch our new guaranteed Northern Irish Crossgar Poultry branding at the show, which was a big hit with the customers.” Speaking about the additional features at the show, Claire Rea, Marketing Coordinator at Crossgar Foodservice adds: “One of the most popular features at the show was the one-to-one sessions with our Development Chefs, who were well-placed to advise restaurateurs and chefs on how to grow their businesses through inspirational menus. We’re all looking at ways to generate new business and we were very pleased to be able to help out our customers in a practical way that would make a real impact on their businesses.” The local team from Crossgar, Pallas and Arnott’s were out in force to meet and greet customers at the show. John McVeigh, Commercial Manager at Crossgar Foodservice concludes: “Our award-winning Provenance collection, which includes local products such as Inch Abbey Dry Aged Ribeye and Lissara Farm, were hugely popular with visitors. The reputation of the Crossgar Meats and Crossgar Poultry brands are renowned across the hospitality trade and through the Inspiration show, we were able to offer customers tastings of our products, which had been cooked to perfection.” With many more restaurateurs and hoteliers now aware of the full product range, which features many local Northern Irish producers, the company should be busy over the coming months. For further information or to arrange a Sales visit to your premises call 028 4481 1500.

John McVeigh, Commercial Manager, Crossgar Foodservice.

Maria Broderick, Seafood Category Manager, Pallas.

food news

Top Food and Drink companies recognised at NIFDA Awards

he winners of the Northern Ireland Food & Drink Awards 2013 have been announced at a prestigious awards ceremony at the Ramada Hotel in Belfast. Industry leaders and government officials were amongst the guests at the awards, which are sponsored by Ulster Bank and recognise innovation and excellence in a total of 12 categories. The Ulster Bank Best New Product Awards (Small and Large Company) were picked up by Hannan Meats for its innovative Salt Aged Beef and Moy Park for its Masala Chicken. Other winners included Tayto in the Environmental Excellence category, Northway Mushrooms for

Supply Chain Excellence, and Linden Foods who picked up two awards in the Future Leaders and Meat Educational Excellence categories. Michael Bell, NIFDA Executive Director, said: “We are delighted to award and recognise our wealth of food and drink companies which are operating to world class standards right across the supply chain. These awards are held biennially and during the last two years our food and drink industry has continued to be a shining light during troubled times and is now worth over £4bn to our economy. That’s really thanks to the hard work, dedication and innovation displayed by our local companies – so this is a big hats off to them for making Northern Ireland such a huge food and drink success story.”

Food and Drink Sector Skills Training Excellence Award: Garth Boyd, Chairman, FDSS and Gary Maxwell Moy Park General Manager

Full List of award winners: Invest NI Service Sector Award: Yummy Bakes NI, Shortbread and Flakemeal Biscuits Ulster Bank Best New Product, Large Company: Moy Park, Masala Chicken Ulster Bank Best New Product, Small Company: Hannan Meats, Salt Aged Beef DARD Supply Chain Excellence Award: Northway Mushrooms, Mushroom Trail Ulster Bank Outstanding Contribution to NI Food and Drink Industry: Jim Nicholson, MEP Food and Drink Training Excellence Award:

Moy Park, Management Development Programme Food NI People’s Choice Award: Tayto Cheese and Onion Crisps Taste of Ulster Restaurant of the Year Award: Del Toro, Lisburn NIRFP Best Local Food/Drink Promotional Event: Irish Food Heritage Project DEL Future Leaders Award: Elaine Willis, Linden Foods LMC Educational Excellence Award: Frank Foster, Linden Foods NIEA Environmental Excellence Award: Tayto Group Ltd

Matua wins Wine of Show trophy and Winemaker of the Year

atua Chief Winemaker, Nikolai St George, was crowned Auckland Agricultural & Pastoral Association Gold Medal for Winemaker of the Year at the Diamond Jubilee Easter Show Wine awards dinner recently. Nikolai said: “I’m thrilled and extremely honoured to start off 2013 with these wins for Matua. Honestly I have an amazing supportive team; we don’t ever compromise on quality or taste. This win is humbling and it couldn’t have come at a better time for our whole team, while we’re in the middle of Vintage 2013. “Now Matua has 102 awards in total, including ten trophies and 17 gold medals in the last 12 months - we are proudly the most internationally successful New Zealand wine brand in 2012. Hopefully 2013 will see even more accolades and success.” Matua was named the 2012 IWSC (International Wine & Spirit Competition) New Zealand Producer of the Year Award (London) and received the honour of Best Sauvignon Blanc in the Southern Hemisphere (Five Nations Wine Challenge) in 2012. “While we’re proud of these wins, we don’t let it go to our heads. For me, I just want to continue making premium quality wines that we can be proud of to share with the rest of the world,” added Nikolai.

food news

Millar Meats ‘steak’ claim to best beef in European Angus Cattle Society Awards

rvinestown-based Millar Meats has raised the steaks in the Northern Ireland beef sector by lifting the title of Supreme Champion in a province-wide steak tasting competition organised by the European Angus Cattle Society. As well as picking up the Supreme Champion Award the County Fermanagh company also won best Fillet steak in the under-15 employees category of the EACS sponsored event. The Supreme Champion beef was sourced from Dexter cattle. The award for best Sirloin steak in the under-15 employees category went to Stephen and David Millar from Irvinestown while the best Rib-eye steak award in this category went to Abbotts Meats from Belfast. In the over-15 employees category Dungannon-based Dunbia took the honours for best Fillet steak while Gallagher’s Fresh Food Centre in Strabane won best Sirloin steak and McAtamney’s Butchers lifted the title for best Rib-eye steak. O’Kane Meats from Claudy scored a winning double coming first in both the traditional beef sausage and gourmet sausage categories in the over-15 employees class while best beefburger in this class went to Dunbia. In the under-15 employees class the top honour in the best traditional beef sausage category went to John C Hoy Butchers in Portadown with R & J Family Butchers from Carrickfergus lifting the title for best gourmet sausage and Greenmount Farm Shop in Richhill winning the award for best beefburger. John C Hoy Butchers also lifted the Supreme Champion Award in the traditional beef sausage category while Greenmount Farm Shop was named Supreme Beefburger Champion. R & J Family Butchers was named Supreme Champion in the gourmet sausage category. Commenting on the Awards, European Angus Cattle Society Secretary, Harry McGaffin said: “Once again the standard was extremely high in all categories of the competition. Congratulations to all the winners and indeed all participants. “This year’s Supreme Champion, Millar Meats has appeared on the winners’ rostrum in all three European Angus competitions that have been staged to date but Stephen Millar and his team have taken things a step further this year by winning the overall top award in the steak tasting – well done!” Whilst organised by the European

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Above: Award winners and officials pictured at the 2013 European Angus Cattle Society Steak Tasting Competition Awards, from left to right, Michael O’Kane, O’Kane Meats, Claudy; Dean Irwin, Greenmount Farm Shop, Richhill; Harry McGaffin, Secretary of the European Angus Cattle Society; John Hoy, John C Hoy Butchers, Portadown; Stephen Millar, Millar Meats, Irvinestown, winner of the Supreme Champion Award Steaks; Rodney Beasant, R & J Family Butchers, Carrickfergus; John Thompson, Past President of the Ulster Farmers Union and head judge; Robert George, Abbotts Meats, Belfast; Seamus Gallagher, Gallagher’s Fresh Food Centre, Strabane and Des Brady, CAFRE Loughry Campus.

Angus Cattle Society the competition was open to the producers, processors and suppliers of all breeds of cattle. Held at CAFRE Loughry campus the judging is undertaken as blind tastings. Head judge this year was John Thompson, Past President of the Ulster Farmers Union and the judging of the traditional beef sausages, gourmet sausages and beefburgers was carried out by members of Cookstown, Collone, Rathfriland and Moneyrea Young Farmers Clubs. As well as announcing the winners an auction and raffle was held in aid of the European Angus Cattle Society’s chosen charity, ‘the Make a Wish Foundation’. A total of £1,462 was raised on the night. As part of that tremendous fundraising effort guests at the Gala Dinner were able to bid to have the winning steaks served up for four people at the Salt Restaurant in Portadown as a very special treat. Bidding was brisk and the meal deal of a lifetime went for £200!

Harry McGaffin, Secretary of the European Angus Cattle Society presents a cheque for £1,462 to Louise Hull, left and Suzy Hull of the ‘Make A Wish Foundation’. The sum for the local charity was raised at an auction and raffle held at the European Angus Awards Dinner and Presentation evening.

EUROPEAN ANGUS AWARD WINNERS Supreme Champion Steaks: Millar Meats, Irvinestown Over 15 Employees Category – Best Fillet: Dunbia, Dungannon; Best Sirloin: Gallagher’s Fresh Food Centre, Strabane; Best Rib-eye: McAtamney’s Butchers, Kilrea, Coleraine, Garvagh, Ballymena, Ballymoney, Limavady, Magherafelt, Cookstown and Maghera. Under 15 Employees Category – Best Fillet: Millar Meats, Irvinestown; Best Sirloin: Stephen and David Millar, Irvinestown; Best Rib-eye: Abbotts Meats, Belfast; Supreme Champion beef sausage: John C Hoy, Portadown; Supreme Champion gourmet sausage: R & J Family Butchers, Carrickfergus; Supreme Champion beefburger: Greenmount Farm Shop, Richhill; Over 15 Employees Category – Best beef sausage: O’Kane Meats, Claudy; Best gourmet sausage: O’Kane Meats, Claudy; Best beefburger: Dunbia, Dungannon; Under 15 Employees Category – Best beef sausage: John C Hoy, Portadown; Best gourmet sausage: R & J Family Butchers, Carrickfergus; Best beefburger: Greenmount Farm Shop, Richhill.

Whole lotta history at Sinton’s S

inton’s at the Bridge was opened by husband and wife team Graeme and Julianne Morton back in October 2012. Louise Murphy visited the destination restaurant in Scarva to hear all about the venue and the interesting family history behind the site. HR: How would you describe the restaurant to someone who hasn’t yet visited? Graeme: “It’s a purpose built restaurant with two main styles we’re trying to create a modern, yet comfortable feel to the building. The wall of windows allows plenty of natural light in, which helps to create a warm ambiance and atmosphere. “We have a dedication to providing food that exudes a ‘sophisticated simplicity’, made with locally sourced produce. We combine a friendly, professional service with honest, traditional food presented in a contemporary manner.” HR: What inspired you to open up the restaurant? Graeme: “We’ve been in the business for a number of years, coming from a hotel background and we decided that we would like to work for ourselves, but without the accommodation side of things. So we are focusing on our passion for food and service.” Julianne: “This site was available to us and we just felt it was perfect. There’s a lot of family history attached to the site. My grandfather lived here and had a yard here and was well known in the area.” Graeme: “That’s actually where

we got the name for the restaurant, Julianne’s grandfather was Willie John Sinton and because of the family history, it made sense to continue that family link with the restaurant’s name. Because it is a family business, it’s very personal and that’s the way we like to operate.” HR: You both have a great deal of experience within the hospitality sector, as well as your Head Chef Gary Gamble. How helpful do you feel this experience has been in terms of building a business from scratch? Graeme: “Gary has a wealth of knowledge; he’s been in the business a long time as well. We knew what we wanted and with being in the industry for so long, we are well aware of the pitfalls so I feel the experience we have gained certainly helped us in that respect. Also in terms of how we like to operate the front of house and back of house and also the service.” HR: How easy did you find the process from procuring the site through to where you are now? Julianne: “There were some issues. It took us around five years to get planning permission but I feel that just highlights our determination, the fact that we were prepared to wait so long. Graeme: “With the economic climate not being great it was a bit of a risk but we made a conscious decision to go ahead with it and we’re so glad we did. “The response has been excellent, both from the locals and we’ve had people coming to dine from as far away as Larne, Bangor, Newtownards, Warrenpoint, Dungannon, even from across the border too.”

Julianne: “The towpath from Newry to Portadown runs past the side of the restaurant and that’s a great attraction too.” Graeme: “We did a survey a couple of years ago, before we had opened up and this path is actually the third most visited tourist attraction in Northern Ireland after the Giant’s Causeway and the Titanic building. The footfall works out, somewhere in the region of 250,000 people a year. Of that we would have roughly 57,000 pass our windows here every year.”

hard for their money and so they like to get value when they’re spending it, without compromising on quality. “We like to support local suppliers and use local produce, we buy from a local butcher, local fish and our fruit and vegetables all come from nearby.” HR: How do you see the restaurant developing?

HR: Coming back to the food offering in the restaurant, what do you think helps differentiate yourselves?

Julianne: “We have an area upstairs we are hoping to develop into a function room; we wanted to concentrate on the restaurant first though, to get it established. This is the core for us at the moment and thankfully it has been going great.

Graeme: “Our menus are different to most of our competitors both in terms of style and presentation and also in terms of content and that gives us a bit of an edge. Our dishes are all competitively priced and this is very important to us. People have to work

Graeme: “We haven’t done any advertising; all our customers have been through word-of-mouth which is great. We are open Tuesday - Sunday as well as Bank Holiday Mondays from 10am serving coffee and scones, right through lunch and into the evening.”

HR • 29

news round-up

Indian focus on Derry~Londonderry UK City of Culture D

Enjoying a tour of the city’s historic walls is Kamiya Verma, presenter on ET Now, a popular business news TV channel in India. Photo by Stephen Latimer

erry~Londonderry UK City of Culture is set to be the focus of a programme on a popular business news TV station in India, called ET Now. The programme’s presenter, Kamiya Verma, was invited to film here by Tourism Ireland and followed an itinerary devised by the Northern Ireland Tourist Board. Whilst in Londonderry, Kamiya enjoyed a guided tour of the city’s historic walls, spent time exploring the new Ebrington Square facility and walked across the iconic Peace Bridge, before stopping at the Tower Museum to learn about the city’s colourful history. After overnighting in the City Hotel, Kamiya went on to Belfast. During her time in Northern Ireland, she also travelled along the Causeway Coastal Route, stopping at the Carrick-a-rede rope bridge, the Giant’s Causeway and Dunluce Castle. Huzan Fraser, Tourism Ireland India, said: “We are delighted that ET Now has chosen to film in Northern Ireland. It is a wonderful opportunity to highlight Derry~Londonderry UK City of Culture to a huge audience in India. The presenter, Kamiya Verma, had the chance to discover some of the city’s historic attractions, as well as to get a flavour of the great programme of culture under way for 2013. “Television and film are recognised as strong influencers for prospective holidaymakers and Tourism Ireland regularly works with TV and production companies around the world, to facilitate the making of travel and lifestyle programmes and films in Northern Ireland and elsewhere around the island of Ireland. The publicity value of a TV programme like this is incalculable – it is a great way of promoting our tourism product in India.”

Get snap happy and discover Northern Ireland NITB launches interactive photo competition to highlight hidden gems and attractions

eople who love taking pictures on their phones are being called upon to participate in the Northern Ireland Tourist Board’s (NITB) new interactive photo competition aimed at capturing the best of Northern Ireland on camera. The online game, ‘MyNI’ will offer users the opportunity to win a range of fantastic prizes by completing a series of innovative tasks throughout Northern Ireland by taking photographs of special places, fun challenges or unique one chance moments and uploading them online. Developed in partnership with the University of Ulster, as part of ongoing research by Alan Hook at the Centre for Media Research, the game is the first of its kind in Northern Ireland and will see those taking part photographing everything from their favourite Ulster Fry and a pint of the ‘black stuff’, to hitting the beach in the North Coast and visiting Derry City’s Walls and the Fermanagh Lakelands. Other players will reward points

30 •

to the photos with prizes on offer including overnight stays, cookery vouchers and family passes into attractions throughout Northern Ireland. All entrants taking part in MyNI will also be put on a leaderboard and the person with the most points and completed tasks by June 1 will be awarded with a luxury guided trip around Northern Ireland. The prize will see the winner and a partner visit Belfast, the Causeway Coast and the city of Derry and enjoy an overnight stay in the fivestar Merchant Hotel, a Rolls Royce chauffeur to a tour of Titanic Belfast, entrance to the Giant’s Causeway, a spa treatment in the City Hotel in Co. Londonderry and much more. NITB has also teamed up with Cool FM’s Pete Snodden to launch the game and he will be playing along and promoting the game on air. Social and Digital Marketing Manager of NITB, Kathryn Pyper, is encouraging everyone to take part in the game. “The aim of the game is to encourage people to get out and about

Cool FM DJ Pete Snodden was at Lapamanzi cafe in Holywood to snap Northern Ireland’s signature dish, the Ulster Fry, as part of a new photo competition aimed at capturing the best of Northern Ireland on camera.

in Northern Ireland and to capture its beauty for everyone to see,” said Kathryn. “We are challenging people to explore the world around them and will be asking users to complete a range of fun and quirky tasks which will help them explore different areas of Northern Ireland and hopefully discover something new on their own doorstep,” she continued. “Anyone can take part and it doesn’t

matter if you take the photo on your digital camera or mobile phone, it’s all about capturing special places and enjoying new experiences. “There are some fantastic prizes up for grabs so make sure you get creative and remember the more times you play the game, the higher chance you have of winning,” Kathryn added. For more information and to win amazing short breaks or prize packages, sign-up now at myni2013.com.

chef profile

Sponsored by:

Michelin Star in Dublin via the Falls John Ferris chats to Dylan McGrath in this month’s interview…

t took, admits Dylan McGrath, a bit of getting used to when, aged six, he moved from Carlow to Belfast. “It was in the middle of the Falls so it was a big adjustment and I had a funny accent so it takes a bit more adjustment, but ultimately it was grand. We just settled in and then we moved up to Poleglass. I stayed there until I was about 17 and then went to catering college and to Belfast Institute for a few years.” These days, McGrath is one of the biggest names on the Irish culinary scene. His Michelin-starred restaurant, Mint, which featured on the RTÉ documentary, The Pressure Cooker, closed in 2009 due to the economic downturn. McGrath opened a more casual dining restaurant on George’s Street in Dublin, Rustic Stone, the following year. And he, alongside fellow restaurateur Nick Munier, whose Dublin restaurant Pichet is getting rave reviews, have already got two series of MasterChef Ireland under their belts. In the early days, however, it was Belfast where McGrath got his first taste of a starred kitchen. “I spent a year in Roscoff’s and it was the first time I had worked with chefs who were passionate about food. It was hard at first working in a Michelin kitchen. It took me a while to settle down and get committed. But without a doubt you catch a bug when you get committed and get that satisfaction from that high-end stuff. I always wanted to learn more and it drove me on. “Belfast was a funny place, it was kinda held back in many ways by the

Troubles – it wasn’t a gastronomic town. We were a long way behind everyone else, and Paul [Rankin] coming back was more modern and it was that work ethic that he instilled. “At the time he had a head chef called Aiden Byrne and me and him became good friends and he became someone who I liked to learn from. He went to Dublin and I went down too. Dublin’s bigger and there were more staff and different foreign people with talent and it was very metropolitan. It was definitely further on than Belfast. But once I absorbed all I could from Ireland and learned everything I could, I’d done my bit and went to England and worked in two-star Michelin for two years and went to work with Tom Aikens.” And whilst Mint in Dublin was a success in food terms, McGrath believes if he’d came back from London and opened in Belfast it would have been a completely different story. “When I first came home from London, if I’d opened in Belfast the food would have been so far from what Belfast was at the time that it would never have worked. It would have been too far out there, Belfast was still financially and mentally recovering. “Belfast has become better, but when you’re in the middle of a war for 30 years, what matters and what is important are different. It’s not like France.” And the 35-year-old chef points to Messrs Deane and Rankin as the people who made him believe that he could make it. “I respect both of them greatly; they changed things and made it possible

for someone like me from West Belfast to believe. There were people doing it in my town, I felt it was right to go off and learn my trade. When you think about what Paul achieved getting a star and Michael coming behind him with a different approach. “Michael would have been someone who would have been encouraging. We never worked together, but in a genuine way he would tell me about some of the pitfalls and how his attitude was changing. When he was in Helen’s Bay it was about the star and at some point a man grows up and thinks, is this going to make me rich, keep me and my family comfortable? As much as he liked it, there was no money in it. It does force a chef to become a businessman. What is success? What is important? You have to run businesses and it’s based on the customers and the rent and is there enough money to pay the bills.” “The problem with Belfast is the

spend isn’t there. Even if they have money – you will get people who will spend anything but they are few and far between. It’s a real struggle. There needs to be offerings of derivative brands where you can make some of the money. The talent that’s needed to run a high-end restaurant is a huge struggle. “There’s 17 million people in London in a working day. How many are in Belfast? I had a Michelin-starred restaurant, 37 chairs in the room – it’s expensive, you don’t do volume and when the recession kicked in, we had to offer value for money at an affordable price. “People attract people. People want ambience and a 20-cover restaurant is very fussy. Belfast is about people. They’ve been through a lot and the realities are different than those of other people in the UK. I just think that certain restaurants work and certain ones don’t, it’s about being the best restaurant you can be.”

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HR • 31

wine news

PGA Tour arrives courtesy of Beringer

eringer, Napa Valley’s oldest and most awarded winery* is to introduce its PGA TOUR partnership into the 2013 UK marketing plan. The campaign mirrors a five year partnership set up in the US and now entering its third year. To celebrate the success of the on-going partnership, and following on from the US ‘Million Dollar Swing’ campaign, Beringer will run a consumer promotion, where consumers can ‘Putt to Win £500,000’. For a chance to win the money prize and an exclusive weekend retreat for two at a top UK golf resort, consumers will be required

“Given the popularity of golf within Northern Ireland and the high profile of the PGA TOUR, we are certain that this activity will resonate very well with our consumers.” to enter a code online taken from promotional neck collars of the Beringer Classics range stocked in all good independent off licences. Sinead Adair, Marketing Manager N.I. distributors Woodford Bourne says: “Given the popularity of golf within Northern Ireland and the high profile of the PGA TOUR, we are certain that this activity will resonate very well with our consumers. The in-store promotion will drive sales of the Beringer Classics range while the PGA TOUR connection will increase awareness of the brand as a whole, reinforcing Beringers’ position as a premium brand at the top of its game.” For more information on Beringer wines, please contact Woodford Bourne at Tel: 028 9267 3316 or visit www.woodfordbourne.com * As voted by Wine Spectator

32 •

WineWizard! “Wine & Food never tasted so Good”

By Ciaran Meyler

was born to be in the wine industry. The doctor who came to my family home in Omagh at 3am in the morning to help bring me into this world had just returned from a dinner party and he was reeking of the finest Champagne and Red Bordeaux. So the first thing I smelt was fine wine, I’ll never forget it! Over the past 30 years from working in The Royal Arms Hotel in Omagh, to visiting the world’s greatest vineyards and dining in 3 star Michelin restaurants I have amassed a great understanding of Food & Wine matching, and a sizable waistline. The close relationship between food and wine may, in part, closely parallel the evolution of great cooking and great wine making. It’s no surprise that some of the best cuisine in the world happens to originate from some the finest wine-growing regions, where wine is often just as prevalent in the cooking process as it is in the glass. Part of what I love about wine is that pairing with food is more art than science. Broadly speaking there are two approaches to food and wine matching- marriages and contrasts. Ciara n Me The marriage approach is about compatibility, the lighter more yler delicate the flavours on the plate, the lighter more delicate the wine. Examples; a fresh Dover Sole on the bone with lemon butter needs a light Chardonnay with elegant tropical fruit and a soft buttery finish and the richer more full the flavours on the plate the more full bodied the wine, ie a Grilled steak served medium with black pepper and red wine sauce needs a full bodied spicy Shiraz. The contracts approach is all about pitching wine and food at opposite ends and striking balance of flavour intensity and texture through their interaction. This is becoming more and more necessary as the style of foods we eat have changed over the past two decades. All the Asian and African influences with spices, ginger, chilli, coconut and lemon grass form the backbone of many dishes. Example Moroccan Lamb with cardamom, nutmeg, cinnamon and turmeric needs a new style of wine like Shiraz Viognier, medium bodied spicy red berry fruits but with a floral dimension coming from the Viognier. One thing to remember, don’t get to hung up on colour. The beauty of food & wine matching is experimenting. Each wine is unique, regardless of variety and region and each vintage has its own character. When you find that perfect match your whole meal experience can be transformed into a magical event with a multitude of flavours dancing on your tongue. Mc Guigan Wines have teamed up with John Torode to give trade and consumers some amazing food & wine combinations. Try some for yourself.

“Wine was invented to make food taste better” Old Italian Proverb

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staff profile

Retail Finance NI announces appointment of sales executive Suzie de Haan S

uzie brings her extensive retail experience to Retail Finance NI and will be charged with increasing business cash advances available to all independent retailers but with a particular focus on the hospitality and beauty sectors. In addition through our partnership with Lloyds TSB Cardnet Suzie can offer market leading rates on card processing. What is a Business Cash Advance? A business cash advance is a fast, flexible alternative to a bank loan and is primarily aimed at small and medium service and retail businesses. The application process is simple and there is no need to produce a business plan. The advance is assessed on future credit and debit card receipts; and is typically equivalent to one month’s card sales. The advance is unsecured and there are no fixed repayments. Why use a Business Cash Advance? If you’ve been frustrated with the red tape of applying for a business loan at a bank, Business Cash Advance has a refreshingly straightforward alternative for you. We can help you get the cash you need to grow your business, keep it competitive, and take advantage of seasonal opportunities with an unsecured business cash advance. It’s fast and easy to apply for an unsecured business cash advance with Business Cash Advance. No security or collateral is required. No audits of your accounts are required. We can fund a business within 10 days, we are faster and more flexible than Banks. Unlike conventional bank loans, there are no fixed monthly payments or interest rates when you get an advance from us. Instead, payments are sensibly based on a percentage of your future credit/debit card sales at an agreed

fixed fee. It’s reassuring to know that we only get paid when you get paid. So the busier you are, the faster you repay, and the quicker you can move on to the next project. What do our customers do with the cash? The beauty of our business cash advance is that it is entirely flexible and can be used for whatever you like; purchase stock, refurbish your premises, buy equipment, innovations or even launch a marketing campaign. “Our customers have used our cash advance to grasp commercial opportunities and expand their businesses”. “Businesses such as restaurants or hotels may need funds to take advantage of seasonal trends. For example, a seaside hotel planning to create a new look for the summer season or a fashion retailer needing to buy extra stock in the run up to Christmas. A cash advance is an ideal way for them to find the extra funds for that seasonal project” says Suzie.

Retail Finance NI is pleased to announce that it is further expanding its business with the appointment of Suzie de Haan as Sales Executive responsible for the Northern Ireland territory.

What about card payment processing? When was the last time you checked the pricing on your merchant services account? Maybe you don’t have a credit card machine? Aside from the cash advance business and through our partnership with Lloyds TSB Cardnet we are able to provide market leading quotes on an obligation free basis. We are confident that we will be able to offer your business significant savings. If you don’t already accept payments by credit card give us a call and we will be happy to get you set up. You will be surprised how this simple measure will increase your business and improve your cash flow. For a free quote please contact us on 028 90 99 24 80, email suzie@retailfinanceni.com or visit www.retailfinanceni.com.

“It’s fast and easy to apply for an unsecured business cash advance with Business Cash Advance. No security or collateral is required. No audits of your accounts are required. We can fund a business within 10 days, we are faster and more flexible than Banks” HR • 33

business news

People 1st launches guide to help businesses capitalise on 2013 P eople 1st, the sector skills council for hospitality, passenger transport, travel and tourism, has produced a guide for businesses that want to capitalise on the opportunities provided by Derry-Londonderry UK City of Culture and the World Police and Fire Games in Belfast. The guide, entitled ‘Capitalise on 2013,’ contains practical hints and tips for businesses in the vicinity of the events, as well as links to additional resources that will help them maximise the opportunities on offer throughout 2013. It covers topics including employee engagement and staff rotas, demand on local transport, customer service and maximising online presence, as

well as lessons learnt from previous events including the Vancouver 2010 Winter Olympics and Liverpool’s stint as European City of Culture in 2008. With an estimated 25,000 visitors from around 70 countries expected to arrive for the World Police and Fire Games alone, People 1st’s director of Northern Ireland, Roisin McKee, stresses that it’s important for businesses to be prepared. “2013 has the potential to be a transformational year for hospitality and tourism in Northern Ireland, but we know from past experience that employers in host cities of major international events can sometimes underestimate the impact on their businesses.” she explains. “We want to ensure that businesses are prepared to take advantage

but we also know that, while there’s lots of information out there, it’s not necessarily easy to find. That’s why we produced the Capitalise on 2013 guide – to pull some of this information together in one place and give businesses a clear idea of what they need to think about. “We’ve already seen the positive effect the fantastic visitor welcome offered by staff and volunteers at the 2012 Games had on international perceptions of Britain as a tourist destination. We want to really build on that success to really raise Northern Ireland’s profile as a global destination.” With Derry-Londonderry UK City of Culture events taking place throughout the year, and the World Police and Fire Games getting underway in July, there

is still plenty of time for businesses to put their plans in place. The Capitalise on 2013 guide is available to download at www.people1st.co.uk/NI

People 1st launches debate on employability skills P roviders offering pre-employment training have met with employers to gain their perspective on the skills, behaviours and attitudes needed in entry level recruits. The discussions took place at a People 1st event, ‘Skills for Employability’, where attendees debated employability skills and how employer demand for improved standard and consistency around pre-employment training can be supported. The event also highlighted the job and career opportunities available in the growing hospitality and tourism industries, and showcased the dedicated careers website www. uksp.co.uk Roisin McKee, director of Northern Ireland for People 1st, said that the event focused on helping unemployed people back into work and raising the standard of pre-employment training within the industry, with a specific focus on Employment 1st, a programme that has been developed with input from industry to provide an excellent foundation of entry level skills. “We’ve worked closely with employers to develop Employment 1st and to make sure that it delivers the skills that employers say they need in their staff. “The sector has significant growth

34 •

From left to right speakers at the event are: Dominic McGeown, Botanic Inns, Kevin Smyth, Ten Square, Roisin McKee & Martine Pullen, People 1st, Michael McQuillan, Chair People 1st and Ben Clayton, Premier Inn

potential and is recognised as an area that is creating jobs and rebuilding the Northern Ireland economy.” Michael McQuillan, chair of People 1st’s Northern Ireland employers’ group, said that with more than 6,500 new jobs being created in hospitality, leisure and tourism in the lead up to 2020, employers need access to talented new employees who have

the necessary skills, knowledge and behaviours. “This event has provided a great insight to the dynamic career and employment opportunities our industries can offer and the fact that employers support this initiative is great. “We know that we need new staff if we’re going to meet industry needs, but we also know that those

new employees need to have the right skills to help us maximise opportunities. More details about the Employment 1st programme and how People 1st is supporting both employers and learners through a range of initiatives can be found at www.people1st.co.uk or by phoning 028 90890313.

state of the nation

State of the Nation 2013 report predicts almost 20,000 jobs in NI hospitality & tourism

new research report has highlighted that the Northern Ireland hospitality and tourism sector will need to employ a further 20,000 people during the next seven years to meet the demands of this growing industry, with 4,300 of these in manager and senior official roles. People 1st’s 2013 State of the Nation research report looks at labour market trends and skills needs across the sector and has found that while the industry decreased in size between 2010 and 2011, significant investment and a range of world-class events in Northern Ireland will lead to future growth. The report offers insights into areas that will influence the sector, noting that 92 percent of employers believed customer service skills would grow in importance in the next three to five years. The report also shows that employers believe management and leadership skills (69 percent), and new and emerging technologies (18 percent) will have significant influence on the sector in the future. Roisin McKee, director of People 1st Northern Ireland, said that the sector will face significant pressure in the future as the skill needs predicted to grow are already in short supply. “While a significant amount of work has been done to improve skills, especially around customer service, this area remains a priority. Customer service is identified as a key differentiator for businesses in the future, yet 63 percent of employers said that these skills are lacking. “As the economy picks up and we face recruitment competition from other industries, ensuring our staff have the right skills is going to become even more important.” The State of the Nation 2013 report shows that while staff turnover rates have lowered from 35 percent in 2009 to now stand at 16 percent, which is lower than the UK average of 20 percent, losing so many people is undermining the industry’s investment in training. The research shows that in addition to retaining staff in the hospitality and tourism workforce, providing the right training and development opportunities for individuals is also imperative. “We’re a highly labour intensive industry when compared to our output, but staff skill gaps and shortages are hampering our success,” said Roisin. “Of those employers that offer training, most money is directed toward elementary occupations, which is carried out at the most basic level, and much of this is because of the high turnover rates we’re experiencing. It has become a vicious cycle that we need to stop.” The report found that the rise of social

media and technology will also play a significant role in the future of the industry, as people are making use of new media and information sources to become increasingly well informed about what is available in the market. These new technologies have resulted in changes to the way customers perceive value and what they want from the services, as they are able to compare information more easily and get better deals. All this is leading to an increase in competition and a focus on the customer experience. Other highlights from the report included: • The hospitality sector (accommodation and food services) in Northern Ireland contributes £860m in Gross Value Added (GVA) to the economy annually • 47 percent of hospitality and tourism employers believed their sales or turnover had fallen in the previous 12 months, with just 21 percent reporting an increase • The hospitality and tourism sector employs 52,400 people across 4,900 business establishments, accounting for one in every 16 jobs in Northern Ireland • The workforce increased by almost eight percent between 2010 and 2011. This was significantly higher than the UK sector average increase of just under one

“New technologies have resulted in changes to the way customers perceive value and what they want from the services, as they are able to compare information more easily and get better deals. All this is leading to an increase in competition and a focus on the customer experience.” percent and follows huge investment in tourism in Northern Ireland. • Four industries employ over 80 percent of the sector’s workforce; restaurants (36 percent), hospitality services (23 percent), hotels (16 percent), and pubs, bars and nightclubs (11 percent). • A lower proportion (40 percent) of the sector’s workforce is employed on a part-time basis compared to the UK sector average (48 percent). • The sector employs a young workforce, with 30 percent of the workforce aged under 30. • On average, 11 percent of hospitality and tourism employers in Northern Ireland have vacancies, which is considerably lower than the sector average across the UK (16 percent).

• While just five percent of all employers in the sector have hard-tofill vacancies, based on those with vacancies this proportion rises to 40 percent. • In total, 45 percent of employers said that they had arranged or funded staff training or development in the last 12 months. “This latest research shows that the hospitality and tourism sector is in a fantastic position to have a huge impact on the Northern Ireland economy if we can adapt to the needs of our customers,” said Roisin. A complete copy of the State of the Nation 2013 report for the hospitality and tourism sector is available from the People 1st website: www.people1st.co.uk/research/state-ofthe-nation-2013

HR • 35

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IT SOLUTIONS

in the hot seat In the hot seat for this edition is Brian McGeown, Company Director of Love & Death Inc

In the

hot seat Greatest achievement? Being part of L&D, Anthony and I had talked about doing something for years, before finally going for it, and making it work, hopefully for a long time to come. PLAY Outdoor: I enjoy running as much to clear my head as to try and be a wee bit fit, I’m currently training to do three marathons in the space of five weeks for charity, which has meant plenty of time outdoors and very little partying. Indoor: I love cooking for friends and family, it’s a chance for me to show off one of my few talents, and also catch up with people whose company I enjoy, away from work! Last time at the cinema? Last week to see Welcome to the Punch Last event I attended... Don’t really go to many events in a social capacity, tend to be more involved with our sister company, Sangreal Bartending, on a work level LOVE About work? The people I meet as customers and work with, the staff are great craic and entertaining, some of the most entertaining people are party to the success of L&D.

WORK Company: Love & Death Inc Job Title: Company Director How long here? L&D opened in Sept. 2010 What’s in a day? I don’t really have a set rota, I’d be in work five or six days

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a week, most of my time in the kitchen, aside from that, there is a lot of time taken up by meetings, the downside to the job is that there is a certain obligation to party, which is tough but I struggle through with the support of my business partner and colleagues. In another life? A famous actor or a charity worker, polar opposites but I suppose rewarding for different reasons

Where in the world? I used to live in Barcelona, it is an amazing city, one you wouldn’t get tired of exploring, but I have to say I love Belfast because of the people. The love of your life? Friends and family...and Jackie Stallone, you know who you are! One night wonder? Maybe to hang out with Barack Obama, to get to see the most powerful man in world mess up and feel good about myself.

HATE About work? I’m lucky enough to have a job I enjoy immensely, but coming in with a hangover surrounded by what caused the damage is tough though In a person? I hate arrogance...I also think that if you have knowledge, it should be shared with others. Household chore? Washing dishes after a dinner party. BODY I love/hate...I’ve kinda grown used to my body, I’ve had it for a while... Favourite food? Depending on mood, it’s hard to beat a good steak and chips, or a beautiful piece of fish, particularly Dover Sole or turbot... And my mum’s home cooked dinners!!! SOUL Music? I can listen to anything.... it’s amazing the tickets you can get hold of when you have a bar....The Answer are probably my favourite local act. Star sign? Gemini Inspiration in life? My father has to be one of the hardest working people I have ever known, and has instilled that work ethic in me. In work, I am surrounded by many supremely talented guys, but also in the past I have been lucky to work with and learn from some brilliant people. EITHER – OR Cats or Dogs: Dogs Bach or Beatles: Only one Beatle was shot Bottle or Draught: Bottle PC or MAC: Mac Football or Rugby: Football Sun or Snow: Sun to holiday in and currently snow to play in Cottage or Castle: Castle City Life or Country Life: When it’s time to have kids, country life Blonde or Brunette: Both Whiskey or Gin: Jäger David Beckham or David Cameron: Becks is a legend and a true gentleman The Sun or the Telegraph: Sun Radio One or Radio Four: Radio Four

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