Hospitality Review June 2014

review NI

JUNE 2014

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

26-28 Janus Joy: All the winners from this year’s Janus Awards for professionalism in hospitality are pictured, along with a profile of Francis Brady, managing director of La Mon Hotel & Country Club, who was recognised for his Outstanding Contribution.

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McKenna Magic: This month’s Flogas profile is Hadskis in Belfast’s Cathedral Quarter, another success story from James Street South Group Managing Director Niall McKenna.

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From street to seat: Street food is a hot culinary trend, according to hospitality equipment supplier Bunzl McLaughlin, which looks at the trend in this month’s food news.

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Sallys of Omagh: Operations Manager John McGirr is the subject of this month’s A Day in the Life, and up for a challenge; be it tough charity bike rides or keeping his nightclub up to date.

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Decadent Devlin’s: The popular Armagh bar has been transformed through an extensive refurbishment programme, creating a plush private function space and multi-faceted beer garden.

In the market: Leading global third party hotel management group Interstate Europe Hotels & Resorts is seeking to expand its presence in the NI and RoI sectors.

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news

Ebrington Square to host MTV event

Editor’s t n comme

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Carnival time...

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y the time this edition of HRNI is published, the World Cup 2014 will be underway and pubs, bars, restaurants and hotels around the country hopefully enjoying a lift in trade as customers get into the carnival spirit of host country Brazil.

It has been a great month for the local hospitality trade from the showcasing of excellence at the Janus Awards and Northern Ireland Tourism Awards to another raft of openings, acquisitions and planned ventures.

While the Asian-themed Shiro bar opened its doors in Belfast this month, announcements have also come through of a new owner for The Fly (Fortuna Inns) and two new potential developments on Royal Avenue. A planning application has been submitted to turn the SuperDry women’s clothes store on Royal Avenue into a two-floor restaurant while, on lower Royal Avenue, Wetherspoons is reportedly hoping to open its 10th NI pub close to CastleCourt shopping centre and the new University of Ulster campus.

In this month’s edition, HRNI profiles Francis Brady, who has been instrumental in transforming La Mon into a luxury hotel and leisure destination which has outgrown its tragic past. La Mon is a great example of the new Northern Ireland, and what we need to leave behind. Let’s hope the appalling Everglades incident was a one off.

TV is to host a major music festival in Ebrington Square in Derry~Londonderry this September, following the success of the Radio 1 Big Weekend there last year during its UK City of Culture celebrations.

Final dates and acts are expected to be announced imminently for the event, which has involved a £1m investment by Derry City Council.

Councillor Elisha McCallion, chair of the development committee at Derry City Council, said MTV had approached the Council to explore the possibility of holding a festival in the city following the Big Weekend event.

As part of its City of Culture legacy, the Council is keen to maintain momentum and build on its Music City series.

Belfast hosted the MTV European Music Awards in 2011, attracting high profile global acts such as Lady Gaga and Beyonce.

Get World Cup ready, says Forum

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ational business group the Forum of Private Business is warning landlords to make sure they avoid potential pitfalls when the World Cup kicks off in Brazil this month.

“Summer 2014 is set to be a busy time for the licensed trade, with football fans flocking to locals up and down the country to cheer on their favourite team,” said Jo Eccles, business advisor at the Forum of Private Business.

“Many landlords will be hoping to cash in on the uplift in trade, which comes with any major sporting event, but it’s important to make sure their best laid plans don’t land them in trouble later, particularly when it comes to temporary staff and the all important big screen.”

Top tips include: • Ensuring these staff are given either short-term or zero-hours contracts, so that both of you are aware of what is expected and you are clear on your responsibilities, remembering that they will be entitled to holiday and possible sick pay.

• Making sure that any temporary staff receive adequate training for things such as manual handling and other health and safety training to prevent possible injury at work as well as other job-related skills training.

• Remembering that all staff (including temporary hires) are entitled to at least the national minimum wage.

• Making sure you have the right licences in place for broadcasting matches.

• Installing any new equipment using a competent tradesman, with the correct training and insurance cover.

The Forum has produced a mini guidance booklet for landlords with guidance on handling potential World Cup related issues as well as a general guide for employers in handling staff absences and workplace festivities. This can be downloaded at: https://www.fpb.org/sites/default/files/FPB_WorldCup_guidance_ hospitality.pdf

Alyson Magee

Lord Rana, owner of the Ramada Plaza Belfast at Shaw’s Bridge, is pictured with his son Ramesh at the official opening of the hotel’s refurbished Lagan View Suite.

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributor: John Ferris 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.

Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 / 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: Mandy Patrick 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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Domestic tourism spend expected to rise by almost a quarter

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omestic tourist expenditure in Northern Ireland is forecast to grow by 24% over the next four years, with domestic tourists set to contribute approximately £462m to the local economy in 2017, according to a new report from Barclays.

Following the first phase of Barclays’ Tourist Dynamics research report 2014 focusing on foreign tourist spend in NI, covered in the May HRNI, the second phase highlights domestic tourist expenditure.

The research, independently commissioned for Barclays’ Retail and Hospitality & Leisure sector teams, reveals that growth in domestic tourism will largely be driven by continuing pressures on the cost of living, with many financially under pressure consumers opting to bypass overseas travel in favour of domestic locations.

“The economy is improving and confidence is certainly growing, and while this will lead to a gradual rise in the number of consumers looking to holiday abroad again, it is unlikely to precipitate a return to the holidaying habits we were seeing prior to the downturn,” said Adrian Doran, head of corporate banking for Barclays in Northern Ireland.

“Northern Ireland’s hospitality and leisure sector will benefit most from the trend towards ‘staycations’ with domestic tourist spend growing to £270m by 2017, an increase of 25% from £216m in 2013.”

Barclays forecasts restaurants and pubs will see an increase of 25% in spend to £165m by 2017 as more people dine out. Hotels and B&Bs will see domestic tourist spend rise by 21% to £49m and leisure attractions a 29% increase to £56m by 2017.

Mayor of Derry~Londonderry Martin Reilly congratulates Stephen Meldrum of The Hastings Group on the re-opening of The Everglades Hotel. Pictured are Head Chef Colman O’Driscoll and Banqueting Co-ordinator Niall Doran (right).

Tourism targets on track, says Foster

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rade Minister Arlene Foster has welcomed tourism figures for 2013 showing Northern Irish visitor numbers rose by 2% to 4.1 million and tourism spend by 5% to £723m on 2012.

The Annual Tourism Statistics Bulletin for 2013, compiled by the Northern Ireland Statistics & Research Agency, includes spending by overnight tourists from RoI, GB and overseas, as well as NI residents taking overnight trips within NI. When visits by NI residents are excluded, the number of external visitors increased by 6% with associated expenditure increasing by 9% when compared to 2012.

“I am very encouraged by these latest figures which show a positive tourism performance last year and clearly demonstrate that the momentum built up with our ni2012 celebrations continued into 2013,” said Trade Minister Arlene Foster. “Our key Programme for Government targets for visitor numbers and tourism revenue have been achieved for 2013 and we are well on our way to achieving our 2014 targets. This keeps us on track to succeed with our long term goal to make tourism in Northern Ireland a £1bn industry by 2020.

“Visitor numbers and tourism expenditure are both showing healthy increases and it is encouraging to note that the number of external visitors continues to rise. The key GB market is continuing to show growth with a 13% increase in visits when compared to 2012.

“I also welcome the boost in business tourism with numbers up by 20% overall. These are typically higher spending visitors and growth in this area is important if we are to increase tourism expenditure and maximise the benefits to the local economy.

“High rates for hotel room occupancy continued last year. Visits to tourist attractions increased by 6.5% over the year to over 13 million, proof that if you give tourists more to see and do while they are here, they will spend more money and the economy as a whole will benefit.”

Everglades bombing condemned as reckless

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bomb attack on the Hastings Hotels-owned Everglades in Derry~Londonderry on May 29 has been condemned by Trade Minister Arlene Foster as reckless.

On the same evening as hospitality’s finest were gathered in the Ulster Hall for the Northern Ireland Tourism Awards, dissident Republicans left a bomb in the foyer of the hotel. Fortunately, no-one was hurt in the attack although extensive damage was caused to the foyer of the hotel.

“Once again we see a reckless attempt to kill and injure innocent people going about their daily business,” said the Minister. “Extensive damage has now been caused to one of our premier hotels, which is a venue of choice for many visitors to Northern Ireland’s walled city.

“It is extremely fortunate there were no injuries sustained by guests, staff or the police officers who attended the scene. The heroic actions of the Everglades

staff are to be praised as they worked to ensure the safety of their guests.”

The Minister also highlighted the impact such incidents could have on the city’s UK City of Culture legacy. “I know that almost without exception the local community will be appalled by last night’s attack and I would urge anyone with information to pass it to the police,” she said.

Sir William Hastings, chairman of Hastings Hotels, said: “It is extremely sad that the professional staff and management of the Everglades Hotel have had to deal with such a traumatic experience. I would like to praise the General Manager, Neil Devlin, recently named Hotel Manager of the Year for Northern Ireland, and his excellent team for acting so quickly and professionally to avert a major atrocity.”

Damage was contained within the reception area, he said, and the hotel reopened 36 hours after the incident when it was fully booked.

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Seismic shift in image highlighted at NI Tourism Awards

Pictured at the Northern Ireland Tourism Awards are, from left, Niall McKenna; Trade Minister Arlene Foster; and Jorge Lopes, Diageo.

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Alan Clarke (left) receives his award.

etiring Northern Ireland Tourist Board (NITB) Chief Executive Alan Clarke was honoured at the 36th Northern Ireland Tourism Awards, held on May 29 in the Ulster Hall.

Clarke, who has announced plans to step down in September, received a special award from Martin McCrossan recognising his services to the local tourism industry.

Three special awards, and a further 31 awards across nine categories, were presented at the gala ceremony organised by NITB in partnership with Diageo Northern Ireland and attended by Trade Minister Arlene Foster.

“During the past year, many tourism destinations have looked on with envy at what Northern Ireland has achieved and the profile that we are building,” said Foster. “This time last year we were anticipating the G8 Summit, and afterwards it was hailed as the most peaceful one to date. The World Police and Fire Games then delivered the friendliest in history and the UK City of Culture created a lasting legacy that will benefit Londonderry’s image and visitor economy for years to come.

“More recently, the Giro d’Italia was a phenomenal success and tourism businesses across Northern Ireland rose to the occasion. Not only was the Giro a major sporting occasion which attracted cycling’s elite, it was a statement of confidence in Northern Ireland and our ability to stage world-class events.

“These events have really strengthened our position and confidence in the industry is high. I am pleased that these awards are now throwing the spotlight on the people and the businesses in the sector that have helped to build that confidence.”

In the NI Tourism Hero category, acknowledging an individual’s involvement and impact on local tourism, the award went to Belfast chef Niall McKenna.

The UK City of Culture, which helped redefine Derry~Londonderry’s tourism landscape, scooped the Outstanding Contribution to Tourism award, while HBO was recognises as Global Ambassador for the Province.

NITB Chairman Howard Hastings said: “Clearly our industry has been going through a transformational period, one which has seen a seismic shift in how our destination is perceived around the globe, and indeed how we see it ourselves.

“Over the past few years Northern Ireland has achieved a massive amount and tonight is about celebrating the best practice, the innovation and the creativity that has helped put us there.”

The full list of winners is follows: Best Visitor Experience (sponsored by Tourism Ireland): Winner – Belleek Pottery Visitor Centre; Highly commended – Crumlin Road Gaol; Highly commended – Castle Ward; and Commended – SS Nomadic.

Customer Service Excellence (sponsored by DEL & People 1st): Winner – Rayanne House; Highly commended – Belmore Court & Motel; and Commended – Crumlin Road Goal.

Hotel of the Year (sponsored by Invest NI): Winner – Lough Erne Resort; Highly commended – City Hotel Derry; Commended – Malone Lodge Hotel; and Commended – The Enniskillen Hotel.

Serviced Accommodation of the Year: Winner – Shola Coach House B&B; Highly commended – Belmore Court & Motel; Highly commended – Rayanne House; and Commended – The Anchorage Inn. Non Serviced Accommodation of the Year: Winner – Tepee Valley Campsite; Highly commended – Ballygally Holiday Apartments; and Commended – Irish Landmark Trust.

Taste of Northern Ireland: Winner – Fermanagh Black Bacon, O’Doherty’s Fine Meats; Highly commended – Broughgammon Farm; and Commended – Belle Isle Cookery School.

Best Event/Festival of the Year: Winner – Fleadh Cheoil 2013; Highly commended – Culture Night Belfast 2013; and Commended – Open House Bangor 2013.

Best Use of Digital/Social Media (sponsored by Tourism Ireland): Winner – Culture Company 2013 (Culture NI); Highly commended – Ulster Bank Belfast Festival at Queen’s 2013; Commended – Festival of Light, National Trust; and Commended – Henorstag.com.

Innovation Award: Winner – Visit Belfast & Belfast City Council (The new Visit Belfast Welcome Centre); Highly commended – City Hotel Derry (The Collection); and Commended – Belfast City Sightseeing (The Belfast Golden Ticket).

Hadksis James Street South Group Managing Director Niall McKenna tells HRNI about his Cathedral Quarter restaurant with an emphasis on quality local produce. and what’s good locally. We’ve found our customers really appreciate the understanding we have of the market.

When did your restaurant open and what inspired you to open it?

Hadskis opened in September last year, as part of an expansion of the James Street South Group. We chose Cathedral Quarter because we’ve always loved the area; it’s a vibrant and thriving part of Belfast. We wanted to keep the James Street South quality, but with a fresh start in a different part of the city.

Tell us about the space you have?

The great thing about Hadskis is that it’s a very long restaurant – people can sit at the bar looking straight into the kitchen, and can even chat to the chefs about the food if they want to. We worked with the space we had at the location and it’s turned out just as we hoped, lending itself to a very relaxed and enjoyable dining experience.

What feel are you aiming for?

There’s a very European feel about Hadskis, and the restaurant has established itself as something of a shrine to local produce. Our staff, both on the floor and in the kitchen, have an extensive knowledge of what’s on offer

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What’s on your menu and what is the inspiration behind it?

The driving force of our menu is simplicity – seasonal food, simply done. We want customers to be able to look at a dish and think it’s something they’d like to try making themselves because they’ve enjoyed it so much.

Interestingly, I’d say our signature dish is bacon egg and chips; Peter Hannan bacon, duck egg and chips cooked with a spicy red wine jus.

We cook as much as we can in the Mebraska which is a special charcoal griller that gives the food a beautiful smoky flavour, and that’s all part of the experience for our customers here.

Does your menu change often?

Our menu changes in part every week.

We have a great relationship with our suppliers and they keep us updated daily on what’s good; products they know will sit well on our menu. So in reality it could change at any time, depending on what’s on offer.

What else do you do to improve and drive your menu?

The key for us is flavours, and we are constantly talking to our customers about what they’ve enjoyed and what they’d like to see on the menu. A recent best seller was rabbit kebab with dates and pancetta – we weren’t sure how it would go down, but we could barely keep up with demand.

Our Italian baked lemon tart is also a huge hit because of the intense taste.

What is your food sourcing policy?

Local is key for us when it comes to food sourcing. The menu should be 75% from Northern Ireland most of the year; 80% in the summer. All of our meat and dairy comes from within 40 miles of the restaurant and we’re totally spoiled for choice when it comes to local veg. It’s cheaper to buy and support local quality produce that tastes 10 times better than anything we could import.

Who are your customers?

We have everyone from corporate customers, to diners in shorts and flipflops. We have professionals, artists, and local residents from the dynamic Cathedral Quarter community.

Hadskis is a destination eatery for many, and our opening hours suit a wide range of diners. One thing we have found is that when people come in – either for a late lunch or an after work bite – they tend to stay with us.

People feel comfortable here, and the choice of sitting inside or outside gives Hadskis a real European feel.

Have you faced any particular challenges to date?

The beginning of the week can be tough for the industry, but we are enjoying a really busy start with Wine Monday. Our customers can have three courses and three tasting glasses for £30, along with a background to the wine from our experts. We’ve been doing this once a fortnight, but it’s really taken off so we’re going to make it a weekly event from the end of the summer. It’s great craic, and our customers get to learn a bit about wine in the process.

It’s been hugely popular and is a great fit in the Cathedral Quarter.

How do you make your restaurant stand out from competitors?

We strive for quality and value for money, so anyone who visits know we won’t compromise on that. We have longstanding relationships with our suppliers because of the standard of produce they have, and we listen to feedback. That’s the great thing about Belfast – if it’s not right, customers will soon tell you.

How has trade been?

Trade has been steady for us, and again it’s about providing value for money.

To me, the key is what we do and what we’re about and most importantly that people enjoy what we have to offer.

How do you see your restaurant developing in 2014?

We can see trade developing and getting stronger coming into the summer because of the outdoor space we have here, and the area we’re in.

Address: 33 Donegall Street Email: info@hadskis.co.uk Tel: 02890 325 444

Janus Awards Supplier of the Year 2013 is Awarded to Carnbrooke Meats

L to R: Paul Clark - UTV, Ben Kitchingham - Carnbrooke Meats & Stephen Meldrum - Chairman, Institute of Hospitality NI Branch

Established in August 2011, Carnbrooke has quickly become a leading supplier to Northern Ireland’s hospitality industry.

Quality local produce...

That’s it...

That’s all we need to satisfy a chef’s need to constantly improve their offering to their customers.

With combined 50 years butchery and industry experience, our own purpose - built dry aging chamber, and our promise to adapt with our customers, Carnbrooke is a regular addition to many menus.

Total commitment is on quality, provenance, and helping support our local farmers, producers and customers.

Our 28 - 55 - day dry aged beef, rare breed pork, Mourne lamb, locally - grown poultry, Carnbrooke chorizo, and the addition of Tynedale Goat mean we are the first choice for chefs, restaurateurs, and hoteliers, when it comes to quality, consistency and range.

Our beef is sourced throughout Northern Ireland, and when available direct from the farmer, the cattle are reared to our own specific standard to ensure consistency.

Our rare breed pork is reared by John Ferguson, Dromara Co Down. Only when the farmers are completly satisfied with the animals will they release

them to Carnbrooke.

Having established a network of producers from the Mourne Mountains, Carnbrooke now draw Mourne lamb directly from the farmers who have been running sheep over the Mountains of Mourne for generations.

Along with numerous bespoke butchery cuts and speciality products, Carnbrooke meats have launched its own dry aged Chorizo. Made with local rare breed pork and a blend of spices the chorizo has been developed into a truly wonderful taste experience.

Carnbrooke Honeybee sausages are a unique blend of pork, spice, and Mourne honey; only the finest belly and shoulder cuts of locally sourced pork are used in the sausage. These, along with our blend of spices and of course Mourne honey, confirm this sausage as a favourite with chefs and their customers alike.

Tynedale Farm is located in County Antrim, on the side of Divis Mountain, with stunning views overlooking Lough Neagh and the countryside beyond. Home to Tynedale Goats since March 2012, the business is owned and run by Sarah Long and William Haire.

Carnbrooke Meats 10-12 Hillsborough Road, Dromara, Co.Down BT25 2BL Tel: 02897 532200 Fax: 02897 531330 Email: ben@carnbrookemeats.co.uk Web: www.carnbrookemeats.co.uk

Watch this space...Farmshop Opening soon!!!

chef profile

Chef Profile John Ferris speaks to Rick Orr, head chef at The Northern Whig

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e’re sitting, soaking in the quiet grandeur of a mid-week afternoon at The Northern Whig; a place I’d always thought of, primarily, as a bar.

Not so, says head chef, Rick Orr whose singular vision for the bar and restaurant has turned it from a place that saw great demand for “sausage, egg and chips” to today’s offering.

“When I first started here, that’s what the people wanted on a Saturday night,” says Head Chef Rick Orr. “Now it’s ‘what do you mean you’ve no sea bass’ tonight. I feel that it’s a competition with myself that I’ll fight to change their palate.”

It’s been a long journey for the 39-year-old, whose love of cooking began at an early age thanks to his mother.

“It’s in the blood, my mum was a baker and she had bakeries in Downpatrick and Bangor and that’s how it started off with baking and straight into the cooking after that when I was just 13.

“I couldn’t wait to get in. I think I just loved cooking at home and I went out as a breakfast chef when I was 14-years-old and still at school at the Strangford Arms. Then I worked for Skandia way back and I went into Roscoff’s and did my training. I was only meant to be there for six months – that’s all he [Paul Rankin] ever gave his trainees – but he gave me 18 months.”

His early career also included stints at Saints and Scholars, Restaurant 44 and the Crawfordburn Inn, as well as “a few places in Bangor” and, before moving to the then Botanic Inns, Orr had his own Italian restaurant for five years.

“I’ve covered every end – the high end, Rosettes… and I saw an opportunity to get into Botanic Inns. At the time, the recession was hitting hard and people were tightening the purse

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strings and I wanted to go somewhere that had a good reputation and was good to work for, which they are.

“I would say at the time, it was the best chain of bars/restaurants in Belfast. So I went and approached the King’s Head and believe it or not even though I’d had my own place, I came in as a commis chef. That lasted for a week, then they gave me chef de partie and I think it was six weeks after that they gave me sous chef and after that they were just waiting on an opportunity opening up.”

Orr is an interesting man to talk to; much of the conversation turns to goals that he sets himself and he’s a chef who certainly knows what he’s after in life.

“They knew after six or seven months that I wouldn’t be staying unless I got something. They offered me two outlets but in all honesty, I was looking for here [the Northern Whig] or McHugh’s.

“I came here and had the interview for the job and got it. After working here for two years, they approached me and said I could have whatever one I wanted – I could have the Apartment, McHugh’s… but I felt that we had built here up.

“I didn’t want to move whilst I was still in the middle of the challenge.

The customers and management are fantastic here.

“I wouldn’t say it’s completed as yet, but we’re 70% of the way. We took on a new restaurant manager who has a lot of experience who’s working out front… it’s not only just the kitchen, you need the all round experience and she’s on front of house. Every time we change the menu we go up a notch.

“I’m happy once I’ve achieved what I set out to achieve at the Whig, that’s when I sit down with Stephen [Magorrian] and ask him for a new challenge. My interests are within the company and I want it to work across

the board.”

Things have settled after a tough year – in May 2013 Botanic Inns went into administration and owner Magorrian took control of six of the bars shortly after, including the Northern Whig bringing about what is now the Horatio Group.

“It was tough for everyone at the time. What happens in a case like that… when you get reassurance from the boss, the owner, it pacifies everyone.

“But Stephen was gutted. We could have jumped ship, but because Stephen is honest and direct and straight, everyone supported him.

“For someone with his honesty, he’s humble and we thought it was time to support him given he had supported us for so long. We have around 40 staff here at the Northern Whig and no one jumped. I turned round and passed on the information to the staff that he had told us and said we have two ways of doing it. But I said I’m staying until the end and everyone stood else behind him too. It was like a chain effect.

“We had a long service awards night recently and the atmosphere and morale was brilliant, the mojo was back and Stephen was a lot happier and settled. When the boss is happy and settled, everyone sees that.”

food news

Ulster Rugby squad players Niall Annett (left) and Robbie Diack (right) are pictured with Yellow Door Director Andrew Dougan at the new Yellow Door Restaurant at Belfast Furniture Mall. Picture by Elaine Hill Photography.

New Belfast outlet for Yellow Door

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ellow Door has created 20 new jobs with the opening of the Yellow Door restaurant at Belfast Furniture Mall, located in south Belfast’s Balmoral Plaza.

The venue will specialise in California-style dining, which focuses on sharing plates and family-style dining.

The investment marks the latest expansion of the award-winning Northern Ireland brand, which provides outside catering and also specialises in deli retail outlets and artisan breads.

“In addition to our retail deli outlets in Portadown, Lisburn and Belfast (Lisburn Road), we opened a restaurant at the Ulster Museum in 2012 and in the same year moved our bakery to new and larger bespoke premises at Bleary, near Portadown,” said Andrew Dougan, director of Yellow Door.

“We deliver fresh bread daily to customers in

Belfast and Dublin and recently won a contract with the potential to produce in excess of half a million bread items and tray bakes annually for a company supplying Dublin airport and hospitals.

“We have many outstanding producers here, whom we are proud to promote. Yellow Door aims to be at the heart of the community with a strong farm-to-table focus, and an emphasis on exceptionally flavoursome, seasonal food, cooked and presented in a variety of exciting dishes to match today’s evolving palettes.”

Dougan said Yellow Door expected to see its corporate catering business back up to pre-recession levels in 2014.

Yellow Door is a family business started by Co Armagh chef Simon Dougan in 1992, and now boasts almost 150 full- and part-time employees and forecast turnover of £5m this year.

Dale Farm ‘scoops’ National Trust ice-cream partnership

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ale Farm has secured a five-year partnership with the National Trust to become its official ice cream supplier in Northern Ireland.

The local business, which has been supplying ice cream and ice lollies for over 50 years, will distribute its products to 16 National Trust sites in Northern Ireland including the Carrick-a-Rede Rope Bridge and the Causeway Visitors Centre in Co. Antrim, and Castle Ward and Mount Stewart in Co. Down.

“We are delighted to have secured this partnership with the National Trust and to have our ice cream products located at some of the most popular places across Northern Ireland,” said Nigel Cairns, commercial director for ice cream at Dale Farm.

“The National Trust has been welcoming visitors to its sites across NI for decades, just as Dale Farm has been supplying generations of local families with ice cream.

We hope that our products will become part and parcel of the overall National Trust experience and that together we can help create happy memories for visitors to the Trust’s sites.”

Tony Millar, from the National Trust, said: “As a conservation charity, we are responsible for looking after special places across Northern Ireland, and we take similar pride in supporting the local agri-food sector

Legendary giant Finn McCool is pictured at the Giant’s Causeway celebrating the new five-year partnership between Dale Farm and the National Trust.

here. As such, we’re very pleased to be working with Dale Farm - a long-established local company, known for its support of the local farming community and for its quality dairy products.

“With over 2.5 million visitors to National Trust sites in NI each year, we’re looking forward to working together to offer our customers a real taste of local produce.”

Dale Farm will also provide ice cream products at more than 40 outdoor National Trust events over the coming year.

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food news

From street to seat in partnership with Bunzl McLaughlin by marie-claire o’hagan, marketing manager at bunzl mclaughlin

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treet food is one of the most new and exciting food trends to emerge in the last year.

People may automatically assume that street food means a van on the side of the road - but the street food trend is a whole lot more than that.

‘From street to seat’ is the best way to describe this trend. It’s about bringing the unique, authentic dining experiences, inspired by global cultures and cuisines into the restaurant setting.

Street food has greatly influenced mainstream dining and this can be seen in food vans’ transition to restaurants such as Wagamama and Nandos.

What does street food mean for the restaurant?

For a restaurant, street food means sharing dishes and platters. It means meals served in casserole pots on wooden boards. It is about bringing Mexican, Brazilian, Asian and Spanish foods into the dining experience. Even

the good old British fish and chips are being served in chip paper in restaurants but in small baskets and steel cones. The French cheese board is now being served on slate. Spanish Tapas are served on wooden boards and small ceramic pots.

Vibrant and strong colours also create quick, relaxed and casual eateries.

Buffet and deli The buffet and deli themes also come under the current street food trend.

These are for people who have no time for a traditional meal and are on the go; from young urban-dwellers looking for a fast, delicious and affordable lunch to bring back to their work desks to the organically-minded gastronome searching for the next exciting flavour experience.

Buffet presentations are now more stylish and versatile with creative mixtures of shapes and heights.

Combining a mixture of wood,

melamine and ceramics presents visual excellence, perfect for creating an eye catching display.

The options for incorporating street

food into your eatery are endless.

Download the new Street Food brochure from Bunzl McLaughlin to help get those ideas rolling at www. bunzlmclaughlin.com.

Mount Charles invests in the future

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Pictured are, back row from left, Colin Carson, baker at the University of Ulster, Jordanstown; Siobhan Lynch, operations director, Cathal Geoghegan, managing director, Ciara Murray, retail services director, Trevor Annon, chairman and Julie Brown, human resources manager, all of The Mount Charles Group; and Paul Meehan, head chef at St Genevieve’s High School, Belfast. Front row, from left, are Mount Charles Group employees Leanne Flanagan of Nazareth Care Home Village, Belfast; Steven Bainbridge, head office; Eugene Donnelly of St Genevieve’s High School, Belfast; and Paula O’Neill of Drumglass High School, Dungannon.

ourteen employees of The Mount Charles Group celebrated attaining professionally-recognised qualifications at a recent awards ceremony in St. George’s Market Bar & Grill in Belfast.

The employees, from a wide variety of roles and backgrounds, have been studying for a range of qualifications throughout the last academic year including Hospitality and Catering, Customer Service and Business and Administration through Totalis People.

“Learning is the life blood of The Mount Charles Group,” said Cathal Geoghegan, managing director of The Mount Charles Group. “Nothing ever stands still for long, and so we encourage our workforce to improve their knowledge, skills and abilities through training and education.

“Employees can study both on and off the job which allows them to fit training around their schedules and home life, in the hope of achieving a good work-life balance.”

The Mount Charles Group is Northern Ireland’s largest independent catering, cleaning, vending and support services provider, employing approximately 1,500 people across five divisions. It achieved Investors in People accreditation in 2012.

Hastings Hotels launch new local Rapeseed oil collaboration

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astings Hotels has teamed up with Broighter Gold to produce an exclusive Rapeseed Oil with Rosemary using home-grown produce from the herb gardens of the hotel group.

The oil will be used by chefs in the six Hastings Hotels, and available for guests to buy at £5.

“Food provenance is of major importance to Hastings Hotels and we are dedicated to supporting local producers and offering guests to our six hotels the very best of local seasonal produce,” said Howard Hastings, managing director of Hastings Hotels. “We have taken this one step further and created herb gardens at five of our hotels from which our chefs can pick a range of culinary herbs to meet their needs for flavouring and garnishing as well as in the creation of aromatic oils and jellies.”

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Howard Hastings of Hastings Hotels is pictured with Leona Kane of Broighter Gold

drinks news

WineWizard!

‘Damme Coldfest’ returns to NI bars

The Beautiful South

By Ciaran Meyler

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ast month we were very fortunate to have Santa Rita Wineries’ Andres Alvarado over from Chile.

Working within the Santa Rita Group since early 2008, Andres hosted two magnificent events, a tasting with Tapas at The Bureau by the Lough in conjunction with The Lighthouse Wine Club and a Gourmet food & wine evening at Graze Restaurant.

Andres shared with guests, his passion and first-hand knowledge of the innovation and processes that contribute to making the exceptional wines from the Beautiful South, Chile and Argentina.

As you will already know, in January this year United Wine Merchants secured the agency for the exclusive distribution of the award-winning Santa Rita wines in Northern Ireland.

With the wines going from strength to strength and gaining even more popularity under our distribution we hosted these two exclusive events to give consumers an opportunity to taste the diversity within Chile & Argentina.

50 guests were served a delectable four course meal which was prepared

by Graze chef John Moffatt and accompanied by handpicked, award winning Santa Rita wines.

The mind blowing dish was: Finnebrogue Estate Oisin Venison, cauliflower ,nettles, giroles, nesturgums, straw potato, jus.

Served with Santa Rita “Medalla Real” Cabernet Sauvignon 2009 & Dona Paula Bodega Malbec 2008 which was described by Tim Atkin, UK Award wining wine writer and Master of Wine, as “One of the most exciting wines from Dona Paula” awarding it 92 points.

The evening certainly proved South American wines are a match for any cuisine.

The next night we observed the stunning views over Belfast lough to the Co Down hills, from The Bureau by the Lough. An array of gastronomic tapas delights were served with Santa Rita & Dona Paula wines. The highlight being Santa Rita Casa Real Cabernet Sauvignon, the first Chilean wine to be entered into The Decanter Hall of Fame, alongside Chateau Margaux and Laffite.

Try some of the wines for yourself, with the Santa Rita Reserva, Medalla Real and Casa Real fresh vintages arriving from Chile this month.

Santa Rita are supporting Chilean Season at The Mac who are presenting a series of exhilarating Chilean plays Tejas Verde and Villa & Discurso. Join them for a sample of Santa Rita 120 on Saturday 7th June between 4.30pm and 7pm and then again on Friday 13th June for a celebration of all things Chilean with live traditional Chilean music in the foyer from Victor Henriquez, followed by the Chile v Australia world cup match and of course a bottle of Santa Rita!

“Wine is win with an ‘e’ on the end” For more information contact United Wine Merchants on 028 3831 6555 or contact the Wine Wizard directly on 07774 226387

Cool FM DJs Gareth Stewart (left) and Conor Philips (right) are pictured with model Zara Shaw having their own Jean Claude Van Damme-inspired moment in a ‘Coldfest’ photo booth.

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orthern Ireland’s leading bottled beer Coors light has been running its popular ‘Damme Coldfest’ campaign across Northern Irish pubs over the past few months.

The campaign gives pubgoers the chance to sample the ice cold refreshment of Coors Light and win prizes by unleashing their inner Jean Claude Van Damme and having their pictures taken in the Coors Light ‘Coldfest’ photo booth.

“The ‘Damme Coldfest’ campaign is all about going to the pub and having lots of fun,” said Jordana Busby, head of scale brands at Molson Coors. “The Coors Light ‘Coldfest’ photo booth will enhance your pub experience by encouraging everyone to dress up and strike the best ‘Damme’ pose they can, winning some cool prizes.”

This year, Cool FM joined in on the fun with the best pictures taken in the Coors Light ‘Coldfest’ photo booth appearing on the radio station’s website and the most popular image winning a pair of tickets to a hot music event in Northern Ireland.

‘Damme Coldfest’ visited McBride’s in Comber, The Botanic Inn in Belfast, Benedict’s in Belfast, Depot in Limavady, 21 Social in Belfast, McConville’s in Portadown, Strand Bar in Derry, Fiddlers in Crumlin, Kelly’s in Portrush and Courthouse in Lurgan.

Pictured are, from left, Ciaran Meyler, Nina Doyle, Antony Davis, Champagne Ayala Brand Manager Guillemette De Couesnongle and Ross Blackburn of United Wine Merchants.

United Wine hosts Champagne Ayala relaunch

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nited Wine Merchants recently hosted an evening celebrating iconic brand Champagne Ayala, which has been repackaged to reflect its illustrious history, in Café Vaudeville.

Attendees were serenaded by French music from the 1920s, while sampling Champagne Ayala Rosé Majeur and Champagne Ayala Brut Majeur.

Champagne Ayala representative Guillemette De Couesnongle was on hand to take guests through the 150-year history behind Champagne Ayala and its current style.

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drinks trade

Magners Derby set for June 21 International jockey and TV personality Mick Kinane is pictured, from left, with Fiona Creedon, Magners brand manager at Tennent’s NI and Mike Todd, general manager at Down Royal Racecourse.

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he celebrated former Irish jockey Mick Kinane, winner of some of the world’s richest flat races, has been checking out the prospects for the Magners Derby at Down Royal Racecourse on Saturday, June 21.

For the second year in succession, a prize pot of €100,000 will be adding sparkle to a race which is already recognized as the jewel in the crown of Down Royal’s

sparkling Summer Festival of Racing.

As the richest race in Northern Ireland, it is expected to attract many of this year’s top runners and riders with more than 6,000 race fans expected to cheer them on to the finishing post. This will be the fourth year that Magners has backed what has become one of Northern Ireland’s most stylish as well as most popular race day meetings.

“We’re proud to be behind the Magners Derby, one of Northern Ireland’s top sporting occasions and delighted to work with Down Royal

who share our commitment to great quality, excellent service and, of course, lots of hospitality,” says Fiona Creedon, Magners brand manager at Tennent’s NI. “Magners is perfectly at home at the heart of any major social and sporting occasion and we’re all looking forward to the annual Magners Derby when sport meets style in the iconic setting of Down Royal racecourse. The Magners Derby day always has a special air of excitement and glamour and a glass of perfectly chilled Magners over ice is the perfect way to add a little extra sparkle.”

Mike Todd, general manager at Down Royal Racecourse, said: “We substantially increased the prize pot for this race last year and that investment in the big feature race of our summer season was handsomely repaid with fantastic high quality runners.

“Our facilities have never been better, racing here has never been richer and the experience both on and off the track has never been more exciting. Given that combination, the Magners Derby Day is a surefire winner for all concerned and we’re looking forward to enjoying the electric atmosphere that marks the big day.”

Fulcrum wins first export business

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ocal craft beer Fulcrum has secured its first export business, following a distribution deal with Comans Wholesale in Dublin which has resulted in listings in upmarket pubs, hotels, restaurants in Dublin and other centres across the Republic of Ireland; as well as off-sales.

Dungannon-based Clearsky Brewing Company launched Fulcrum, Northern Ireland’s first wheat beer, in November following extensive market research and product development by drinks industry professional Stephen McKenna.

“The agreement with Comans Wholesale is a very significant development for us and a marvellous endorsement of the quality and taste of our Fulcrum beer,” said McKenna. “The wholesaler is an ideal partner for us because of its reputation as a quality-conscious supplier with an extensive network of customers.

I am looking forward to working alongside the wholesaler’s sales and marketing team to develop business in what is our first market outside Northern Ireland.

“My aim is to grow business throughout the Republic and then to explore opportunities in Great Britain and further afield, where demand for premium artisan beers and ales is growing strongly.

Research shows that craft beers from microbreweries are now driving sales in the beer category.”

Fulcrum is available in bars and off-sales across Northern Ireland.

Stephen McKenna, founder of Fulcrum

As part of the Great Ulster Pub Week, Heverlee rickshaws were giving lucky customers complimentary lifts to pubs and bars around Belfast. Across three nights, the premium Belgian lager put a number of rickshaws on the road from 4pm to midnight, touring around 18 participating outlets. A complimentary pint of Heverlee was then offered at their chosen destination. “Like the Heverlee brand, we wanted to do something original, fun and unexpected,” said Phil Ervine, beer brand manager for Tennent’s NI. “We also wanted to encourage people to explore a little further than the ‘usual circuit’ of venues that they may have otherwise visited.”

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drinks news

Bacardi Brown-Forman launches Fire Eater in NI

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adies and gentlemen, friends and fiends, prepare to be dazzled and amazed by a spectacular new sensation from Bacardi Brown-Forman, producer of the world’s leading American whiskies. Behold Fire Eater; a magnificent blend of smooth American whiskey and hot cinnamon.

Bottled at 35% abv, this astonishing new addition combines one of America’s best-loved whiskies, Early Times, with an aromatic blend of warm cinnamon, brown sugar and delicate whiskey notes, offering a hot yet smooth shot.

Helping to raise awareness of Fire Eater, the launch will be supported by a £1.5m integrated marketing campaign including social media, digital communications and experiential sampling.

The quality of Fire Eater is underpinned by the whiskey that gives it its unique flavour. Dating back to 1860, Early Times is known for its rich heritage and remains one of Kentucky’s best-loved brands.

Growing at +340%, flavoured whiskey has risen in popularity amongst young adult consumers. With the shots segment also growing at x6 rate of total spirits (+10%) Fire Eater is set to appeal to LDA – 24 year old drinkers who favour sweeter drinks for late night occasions.

Available to selected on-trade outlets from April, Fire Eater has already performed extremely well in consumer research. The target audience found the vintage circus narrative to be powerful and inviting, delivering an impactful brand experience whilst the taste is both credible and pleasurable at the same time.

The heavyweight on-trade campaign will target select bars and circuits driving awareness and trial. Incorporating the 19th century circus story evoked by the brand, the activation will be supported by in bar price promotions and experiential sampling as well as eye-catching POS. Bringing the circus to town, the campaign will aim to sample over 150,000 target consumers.

From coffee grinds to muddy grounds

Pictured at the Rat Race Dirty Weekend are Team Supreme members, from left, Philip Mills, Denis Troughton, Cheryl Walker and Andy Morrison.

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ne colossal 20-mile course blocked by 200 obstacles, lakes, rivers & lots of mud... that was the challenge that faced Philip Mills, group sales director of Johnson Brothers and his fellow Team Supreme colleagues at the annual Rat Race Dirty Weekend, held in the beautiful grounds of Burghley House, one of England’s finest Elizabethan Country Estates.

The event, officially named the world’s biggest assault course, is separated into 20 main zones housing the majority of the obstacles, including one of the Guinness World Record breaking obstacles, 110m of monkey bars. Out of the 5,500 participants, only three managed to defeat this challenge.

Philip had to undergo a gruelling schedule in the run up to the event with five months of intense training, four to five days a week in the gym plus one day of cross country running, with Sunday as a rest day. In the course of his training, he lost over 10kg.

“It was an incredible experience, where you are pushed to the limit, both mentally and physically, but I was very pleased that the training paid off and I managed to get across the finishing line,” said Philip. “I was also delighted to have raised over £1,000 for the SOS Bus in Northern Ireland.”

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bar news

Hospitality industry gets boost with opening of new Belfast bar A new Belfast-based bar has officially opened its doors, giving a significant boost to the hospitality industry with the creation of 100 new jobs and helping to rejuvenate the City’s Linen Quarter. The £1m investment is a major redevelopment for the area and for the entertainment industry.

The official opening of the new Asian-influenced bar Shiro was held on June 6.

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1. Katie Larmour, Conor Quinn, general manager, Shiro and Roseann Spence, Diageo Northern Ireland.

2. Anna Holmes and Zoe Watson.

3. Lindsay Hall, Sheila Geary, Deborah Swan, Lindsay Williamson and Selina Hutchinson from Visit Belfast with Roseann Spence, Diageo Northern Ireland.

4. Roseann Spence of Diageo Northern Ireland James McConnell of Shiro and Katie Larmour.

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DJing for all with Tennent’s TuneTap

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rom July 7, Tennent’s is launching an exciting new music experience – TuneTap powered by Buzzoo.

Now punters can control the music playing in selected bars by simply voting for their favourite tracks with the TuneTap App on their phone. What’s more, anyone can become a DJ as they wait for the bus, as TuneTap is rolled out at specially built interactive stops with built-in speakers.

Participating bars currently on board in Northern Ireland include the following Belfast venues – Filthy McNastys, The National, Cuckoo, Queens Student Union, The Errigle and The Whitefort.

“TuneTap, created in partnership with ICAN, our creative agency, really brings our commitment to music to life in Northern Ireland. TuneTap reflects our dedication to connecting people, our brand and music in the most exciting and innovative ways,” said Sarah Shimmons, beer marketing manager from Tennent’s NI. “Tennent’s TuneTap will complement the Tennent’s Vital music festival. The much loved event kicks off the August Bank Holiday weekend with awesome guests The Killers, Bastille, David Guetta and Steve Angello.”

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q&a

A Day in the Life John McGirr, operations manager of Sallys of Omagh HOW DID YOU GET INTO THE BUSINESS? It is a family business but I joined earlier than we had planned due to the untimely death of my father in 2009.

WHAT WAS YOUR BACKGROUND? I had always worked part time in the business but joined after graduating from university. I did a degree in Business and Accounting.

HAS YOUR BUSINESS EVOLVED MUCH OVER THE YEARS? Yes, like all businesses, it is always changing. The hospitality sector constantly evolves and the nightclub industry is very much driven by fashion. In 2009, we invested over £4m in total rebuilding the business. We have invested about £1m since then and we are in the middle of planning our next big refurbishment.

WHAT ARE THE BEST/WORST PARTS OF HOSPITALITY? The best part is seeing our customers having a great night out and relaxing. It is great to be part of the team that makes that happen. The worst is the hours that you work and the fact that you are working when your friends are out enjoying themselves.

WHAT DO YOU FIND MOST CHALLENGING? Managing people is always difficult but that is a skill you develop through time.

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OUTLINE A TYPICAL DAY? One of the good sides to this role is that there is no typical day; the closest is a Monday when we review the performance of the previous week, address any issues and plan for the upcoming events.

PROUDEST MOMENT TO DATE? Since joining there have been some very proud moments, I suppose opening the nightclub after the last refurbishment in which I was heavily involved was a great moment. The fact that it was a great success also helped.

FUTURE PLANS FOR THE BAR? As I said earlier, we are in the process of planning our next big refurbishment. I have been to America and Europe to look at best practice and I have some great ideas on how we can invest to ensure that we deliver the best possible customer experience. Keep an eye on the press and you will see the exciting plans unfold over the next few months.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW? In 2010, I cycled 500 miles from Mizin Head to Malin Head over five days. It was tough but we raised £5,000 for a charity we set up in memory of my father, the John McGirr fund.

We are in the process of planning our next big refurbishment. I have been to America and Europe to look at best practice and I have some great ideas on how we can invest to ensure that we deliver the best possible customer experience.

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bar re-fit profile Aisling Mallon is the third generation of her family to own and run Devlin’s, with assistance from her husband Joe who also runs Mamo Contracts – the building firm which carried out the refurbishment project.

Devlin’s

Bar & Lounge ARMAGH

An extensive two-year refurbishment project has brought this popular local bar up to date with a fresh, modern look from its plush private function space to a new multi-faceted beer garden.

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evlin’s has invested around £240,000 over the last few years on a major refurbishment, revitalising its front bar and back lounge, remodelling its toilets, adding a kitchen and darts’ room and transforming its back yard into an attractive, multi-level beer garden.

The venue has been in the Devlin family for three generations, passed down from the grandfather of manager Aisling Mallon to her father, former Armagh County star Sean Devlin. After finishing university in Liverpool 12 years ago, Aisling came back to work there full-time and five years ago her father retired and passed on ownership and management of the bar.

Sean still works a few days every week behind the bar, while Aisling’s husband Joe also assists in its operation. Staff numbers total around 15 full- and part-time members.

mamo contracts ltd

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“We have a three-year-old and a four-month-old, and balancing family life with the bar can be challenging but we’re working hard to make it all fit together.”

The bar has been evolving since Aisling’s grandfather bought it close to 50 years ago, and added a back room for snooker tables to the existing bar at the front of the premises.

Sean later turned the snooker room into a lounge and, over the last two years, Aisling has embarked on an overhaul of the entire property from front to back including new toilets and the addition of an upstairs dart room which boosts week-day trade from visiting teams.

Joe’s business Mamo Contracts carried out all the structural work on the property, from design to construction, often working late into the night to complete the various stages of the project on a short turn around.

“At the height of construction,

Devlin’s Lounge is fully booked for private functions every weekend.

Building - Maintenance - Civil Engineering

MAMO Contracts LTD Unit 1-4 Lonsdale Road Armagh BT61 7HR Tel: (028) 3752 6331 Email: info@mamocontracts.com Web: www.mamocontracts.com

bar re-fit profile we had as many as 25 people on site between foremen, joiners and painters,” says Joe. “We were responsible for the design, working with what the client wanted, and also worked closely with Nugent & Gibney.”

Both Mamo Contracts and Nugent & Gibney are Armagh-based, with the furniture manufacturer supplying seating and tables tailored to client specification throughout the bar, lounge and beer garden including outdoor seating incorporating LED lighting.

Nugent & Gibney specialises in bespoke furniture, manufactured locally “and then we can stand over it,” says a spokesman for the business, highlighting its quality and uniqueness.

Furniture is custom-made to suit what clients are looking for with Devlin’s, for example, choosing a hybrid of two chair types for its bar stools.

Devlin’s won Best New/Improved Bar in Pubs of Ulster’s Pub of the Year Awards 2012, following the first phase of its recent renovations. “It is constant work,” says Aisling, “we’re always adding bits and pieces on.”

The bar serves an older crowd, with the refurbished lounge dedicated to private parties and fully booked every weekend with live music playing on Friday, Saturday and Sunday evenings.

“Devlin’s always had a really nice

crowd,” she says, “and now there are new faces coming in too.” A kitchen is available for catered-in parties, and Devlin’s runs regular steak nights and party nights over the Christmas period which it is seeking to expand upon over the coming year.

While old favourites such as Smirnoff and Carlsberg lead sales through the bar, Devlin’s recently introduced a cocktail list which has proved popular with the Cosmopolitan, a top choice for patrons. “I plan on spending more time and money improving and extending our cocktail menu in the coming months,” says Aisling.

Pints dominated sales throughout the recession but customers are becoming more adventurous and willing to spend more again, in tandem with greater economic confidence. Trade was booming over Easter and then continued on into the Bank Holiday weekend and just didn’t stop, says Aisling.

Being a free house, “we are not tied to anyone, which is a big bonus,” she says. “You can order off who you want and take in any beers and you’re able to offer a more extensive drinks menu to your customers.” Another busy bar next door to Devlin’s is seen as an asset rather than a threat. “They bounce off each other,” she says. With

no nightclub in Armagh to draw in visitors, the clientele is largely locals.

Customers have been very complimentary about the changes. “It was just time to do it,” says Aisling.

“You have to move with the times.

Although we’re constantly improving the bar and are delighted with it at the minute that we’re by no means finished and have other things up our sleeve.”

Local furniture manufacturer Nugent & Gibney fit out Devlin’s, supplying upholstered furnishings bespoke to the owner’s specifications from raised banquette seating to high-backed bar stools incorporating a mix of upholstery.

Artwork and mirrors further reflect the indulgent feel of the décor.

Devlin’s Bar & Lounge Address: 23 Lower English Street, Armagh Facebook: facebook.com/devlins.bar.1

Devlin’s Beer Garden has been transformed with clever landscaping, incorporating ornate paving, and decked steps to raised areas as well as raised borders, potted plants and branding highlighting the garden as a venue in itself. An abundant mix of seating is provided, lit by LED lighting, while the Beer Garden also features separate raised, covered areas for entertainment staging and a smokers’ area.

NUGENT & GIBNEY LTD Pure Irish Craftmanship 149 Loughgall Road, Armagh Co. Armagh BT61 8EP • Tel: 028 3752 3927 Email: info@nugentandgibney.com • Web: www.nugentandgibney.com

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hotel news

Annual Hotel Industry Survey for 2013 suggests boosted confidence

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espite ongoing recessionary pressures, the upward momentum in the wider tourism sector which started in 2012 has continued into 2013, according to ASM Chartered Accountants’ Annual Hotel Industry Survey.

Derry/Londonderry’s year as UK City of Culture, the World Police and Fire Games and the G8 Summit and conference all helped to boost Northern Ireland’s standing on the international stage and provided proof, if any were needed, that big events generate positive publicity.

And this led to increased demand for hotel bedrooms and services in many areas, according to the Annual Hotel Industry Survey published by ASM Chartered Accountants.

Commenting on the survey results, Michael Williamson, director of Consulting at ASM said: “There is no question that these events have driven visitors into hotels, while helping to garner new respect and prestige for Northern Ireland as a whole.

Given the challenging economic climate of the past few years, one wonders what might have happened to the industry were it not for the programme of events in 2012 and 2013.

“In analysing the survey findings, it is clear that economic pressures may be easing for many.

There was a large improvement in the performance of hotels operating in the 5-star segment, while mid-market hotels (3-star) typically experienced revenue and profit decline during 2013. This suggests that consumers are less price-sensitive than they have been in recent years.”

The key statistics from the ASM report show that: • Across Northern Ireland, the average bedroom occupancy rate in 2013 increased to 74.8%, as against 73.2% in 2012; • The average rate per room sold (net of VAT) across the country was £68.17, a 4% increase on the £65.50 recorded in the previous year; • Combining these two measures gives the room yield or REVPAR (revenue per

available room). The Northern Ireland REVPAR average for 2013 was £51.00, a 6.4% improvement on the 2012 average and the highest REVPAR on record; • Meanwhile, total revenues increased by 9.8% year on year. This reflects generally stronger trading in food and beverage operations and in the conferences and meetings markets; • The number of bedrooms occupied by of “out of state” visitors increased to 68.4% of total sales as against 67.0% in 2012 with the Republic of Ireland market in particular showing strong growth; • For the first time in many years, the sector did not have to contend with operating costs increasing at a higher rate than income, meaning that the revenue uplift in 2013 led to improved profitability in most hotel segments; and • Overall, profit (before interest, depreciation and tax) increased by an average of 13.3% year on year.

“We estimate that City of Culture year generated 15,500 additional hotel room nights in Derry/Londonderry and this would undoubtedly have been higher were it not for the fact that the City always records high demand levels during the summer season and it was, therefore, likely to have been capacity constrained in 2013,” said Williamson.

“The full year bedroom occupancy rate in the City was 72.0% as against 68.2% in 2012.

In 2013, Belfast had its best year in terms of bedroom demand with an average occupancy rate of 78.6%, while the occupancy rate in August was 91.8% during the hosting of the World Fire and Police Games. I anticipate that any future growth in average occupancy rates in both cities will largely have to be driven off increased demand outside of the summer season.

“Importantly, the programme of events over the past two years has proven that Northern Ireland can deliver them every bit as well and probably better than anywhere else. The wider tourism industry should be proud of this fact because it will be an important differentiator for us and should be all the encouragement we need to bid for other major events and tournaments in the future”.

Belmore Court celebrates fifth birthday D elmore Court & Motel last month celebrated five years in business since its major extension, offering guests a special rate throughout May to mark the occasion.

Although operating for almost 25 years, the business re-opened in 2009 after adding 30 Superior and Executive rooms in its new 4-Star Belmore Court.

Since its expansion, the business has won a number of awards including ‘Hotel and Guesthouse Reception Team of the Year’ at the annual awards of the Northern Ireland Hotels Federation (NIHF) in April, with its Housekeeping Team also winning the ‘Under 90 Terry McCartney, owner of Belmore Court Rooms’ category. & Motel, is pictured with presenter Pamela Ballantine and venue staff, from left, Michelle Belmore Court & Motel McCaffrey, Samantha Munton and Angie was short-listed for the McDonald.

Northern Ireland Tourism Awards in two categories, ‘Serviced Accommodation of the year’ and ‘Customer Service Excellence’, and has been awarded the ‘Gold’ Green Tourism Award by the Northern Ireland Tourist Board.

As the first business in Northern Ireland to join Zero Carbon World, the business offers electric vehicle owners the option of an overnight charge.

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Co. Antrim hotel chain expands into RoI

Eugene and Catherine McKeever are pictured looking over the plans for the hotel with daughter Bridgene (marketing manager) and son Eddie (group operations manager).

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ounty Antrim-based McKeever Hotel Group has announced its expansion into the Republic of Ireland with the purchase of the Letterkenny Court Hotel in Donegal.

A major renovation of the 3-star hotel has just started, with the first two phases seeing a £400,000 investment (€500,000) to totally refurbish the ground floor including building a new function room/private dining area seating up to 70.

All 30 staff jobs will be retained and an additional 27 people will also be recruited including a senior post for a general manager.

The McKeever Hotel Group owns Corr’s Corner just outside Belfast, the Dunsilly Hotel in Antrim and the Adair Arms in Ballymena. Its ethos is to focus on providing a family atmosphere, building staff loyalty and providing the customer with hearty food served in a lively, large grill bar at the heart of each hotel.

hotel news

VP offers VIP hotel management services City Hotel Derry was named 2013 International Hotel of the Year at Interstate’s annual awards.

Ciaran O’Neill

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s Northern Ireland gears up to meet ambitious tourism expansion targets, one area in which the region underperforms is branded hotel presence.

Ciaran O’Neill, as regional vice-president (VP) of operations for Interstate Europe Hotels & Resorts and VP of the Northern Ireland Hotels Federation (NIHF), is offering local hotel owners and investors the management expertise to convert existing - or develop new – sites into branded venues.

Interstate is the leading independent global third party hotel management group and represented locally by O’Neill, a former general manager of the City Hotel Derry who came on board as regional VP when Interstate added the City Hotel to its portfolio last

year. Coincidentally, he became VP of NIHF on the same day.

“The Northern Irish hotel market is comprised of a large number of privately-owned hotel properties, in a market that has traditionally underperformed in terms of the presence of branded hotels,” says O’Neill. “It’s a characteristic that is predicted to change within the next 12 to 18 months, when international brands start entering the NI marketplace.”

Interstate holds UK franchise agreements for the InterContinental Hotels Group, Hilton Worldwide, Accor, Wyndham and Best Western including the brands Hotel Indigo, Holiday Inn, Holiday Inn Express, DoubleTree by Hilton, Hampton by Hilton, Ibis Styles and Days. “We can put any brand on a hotel,” says O’Neill. “It’s all about seeing what fits best, and positioning brands within hotel properties to match the product and market and ultimately improve the profitability of units.”

Branding is not a requirement for hotels availing of Interstate’s management services, however, if local demand drivers suggest it will not add value. “Interstate has extensive experience in this field, managing the distribution channels, local sales force and marketing expertise in the unbranded hotel environment,” says O’Neill.

Offering its management services to clients of all sizes from single hotels to global entities, Interstate “can offer an on-the-ground regional operations team with which operators can enjoy regular

contact, allied and bolstered by a global strength of experience.”

The business has a second NI hotel in the pipeline, developing a Holiday Inn Express proposition with one of the owners of the City Hotel on an adjacent site which is expected to open in 2015. “Derry desperately needs the extra city center hotel capacity,” says O’Neill.

The City Hotel was Highly Commended in the Hotel of the Year category at last month’s Northern Ireland Tourism Awards, second only to G8 venue Lough Erne Resort and won the same accolade in 2004. It was also named 2013 International Hotel of the Year at Interstate’s annual awards.

After a strong performance during UK City of Culture 2013, the hotel had a great first quarter of 2014 and is already performing well in its summer quarter, says O’Neill. “We’re up on what we predicted would be the legacy.”

The city is also benefiting from the Clipper yacht race visiting again this year, and even overspill from events such as the North West 200. “The whole country’s bought into tourism,” he says. “We need these major events; that’s the critical thing for Northern Ireland.”

Interstate has ambitious plans to double its UK portfolio, currently totalling 39 properties, over the coming year including a major expansion of its local presence with Belfast a particular target.

“It’s important to have someone that knows the local market,” says O’Neill,

a Derry native who commutes back and forth from Interstate’s Glasgow office.

Services include finance, sales and marketing, and procurement, as well as assisting with new development projects in the pipeline.

“We specialise in projection and preopening plans, sitting down with the owners 18 months out,” he says.

The hotel sector has a lot of projects in the ‘pipeline’, many of which will never come to fruition.

“In Derry last year, nine new hotels were talked about,” he says, while Interstate’s Holiday Inn Express project is the only one pushing ahead.

“Management companies are starting to have more of a presence,” says O’Neill. “It’s like the expression ‘they don’t know what they don’t know’. It’s not that hoteliers are doing anything wrong, they just haven’t seen the alternatives of how to run a business.”

Banks are keener to finance projects backed by management companies as their expertise provides a certain level of assurance, he says, and there are currently three major management groups operating in the UK market including Interstate.

Management groups are also becoming more active in the Republic of Ireland (RoI) market, with Interstate also seeking to expand its presence there and currently looking at two or three hotel properties in the region.

Its RoI portfolio already includes the 5-star properties Powerscourt Hotel and Spa and Marker Hotel.

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NIHF

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NIHF

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Janus Awards

Winners of Janus Awards for Professionalism 2013

T

he Stars of Northern Ireland’s Hospitality and Tourism Industry were honoured by the Institute of Hospitality (NI) at their annual awards ceremony, which took place in the Culloden hotel.

Exclusive to Northern Ireland, the Janus Awards were established in 1995 and are the industry awards which reward individuals and companies exemplifying excellence and who have made an outstanding

contribution to the industry at home and enhanced its reputation abroad.

Award winners are judged by an independent judging panel from senior executives throughout the business sector.

Stephen Meldrum MIH, chairman of the Institute of Hospitality Northern Ireland Branch, said: “The Janus Awards are now held in such high esteem that we had over 150 nominations this year. Each nominee can be justly proud to have been

chosen and worthy of recognition as an outstanding colleague and employee. All our finalists can be proud of their achievement and who have risen to the top of their category.”

Speaking to the 390 guests Stephen applauded all of them, and everyone in the industry striving in the face of great adversity to maintain standards, sustain growth and advance the reputation of Northern Ireland’s hospitality and tourism industries.

“Together we have set Northern Ireland on the global map as a tourist destination and a significant event venue of choice,” he said.

“We consistently move with the times and were delighted to add Newcomer of the year, Coffee Shop Manager of the Year and Concierge of the Year reflecting the ever growing nature of our industry.

These awards would not have been possible without the continuous support of our generous sponsors”.

List of all Janus Awards for Professionalism 2013 winners: Business Development Manager, Sponsored by Johnsons Coffee Andrew Moore, Hilton Belfast Coffee Shop Manager of the Year, Sponsored by W.D. Irwin’s & Sons Padhraic McArdle, Snaubs Coffee Shop Concierge of the Year, Sponsored by Visit Belfast Gerard McCavanagh, Fitzwilliam Belfast Lecturer of the Year, Sponsored by Institute of Hospitality Thomas Turley, Belfast Metropolitan College Food & Beverage Manager of the Year, Sponsored by Zenith Hygiene Judith McCreanor, The Elk Front Office Manager of the Year, Sponsored by Avvio Carolyn Matthews, Fitzwilliam Hotel Hospitality Apprentice of the Year, Sponsored by People 1st & DEL Mark Rooney, Burrendale Hotel & Country Club Hotel Chef of the Year, Sponsored by Get Fresh Robert Scott, Encore Hotel Belfast Hotelier of the Year - Large Business, Sponsored by NITB Neil Devlin, Hastings Everglades Hotel

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Hotelier of the Year - Small Business, Sponsored by NITB Sean McLaughlin, Causeway Hotel HouseKeeper of the Year, Sponsored by Lilliput Services Carol McIntyre, Premier Inn Newcomer of the Year, Sponsored by Firmus Energy Gareth Witherow The Tides Restaurant Restaurant Chef of the Year, Sponsored by Crossgar Pallas Stephen Holland, Catalina Restaurant - Lough Erne Golf Resort Restaurateur of the Year, Sponsored by Bunzl McLaughin Roland Graham, Church Street Supplier of the Year, Sponsored by Institute of Hospitality Ben Kitchingham, Carnbrooke Meats Student Management Potential Award, Sponsored by Stephen’s Catering Equipment - Rachel Geddis, Belfast Metropolitan Centre Oustanding Contribution Award, Sponsored by Hospitality Review NI Francis Brady MBE, La Mon Hotel & Country Club

Janus Awards

Dan Binchy & Janice Gault - Chief Exec, NI Hotel Federation

Julie Moore & Linda Jackson (la Mon Hotel & Country Club)

Norman McBride (Hastings Stormont Hotel) & Neil Devlin (Hastings Everglades Hotel)

Roisin McKee (People 1st) & Michelle Bell (DEL)

Mark Walker and Ciaran McManus (Hilton Belfast)

Susie McCullough (NITB), Stephen Meldrum (Chairman, IOH Northern Ireland Branch) & Mandy Patrick (NIHF)

Peter Hughes (Coca-Cola Bottlers), Paula McColhoun (McCabes), David Russell (GDK Drinks)

Jason Hamilton & Ben Kitchingham (Carnbrooke Meats) & Harry Crawford (Get Fresh)

The Albany Belfast

Fergal Mulligan - BUNZL McLaughlin, Siobhan O’Sullivan - IOH Committee member & Michael Henderson - Zenith Hygiene

John McVeigh, Conleth & Niall McCarthy (Crossgar Pallas)

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Janus Awards

La Mon’s Francis Brady recognised for Outstanding Contribution

By Alyson Magee

L

ocal hospitality stalwart Francis Brady MBE was recognised for his Outstanding Contribution at the Janus Awards, honouring his professionalism and dedication to community over many years.

As managing director of La Mon Hotel & Country Club since 1996, Francis has been instrumental in its transformation into a 4-Star, 120-bedroom venue with extensive conference and banqueting facilities and a leisure complex boasting 1,200 members.

‘Heart’ is at the centre of his management style, and Francis is dedicated to community from La Mon’s support of local groups and sports to personal participation in crosscommunity initiatives.

Francis was particularly honoured to receive the Hospitality Reviewsponsored Outstanding Contribution award, which is judged by hospitality sector peers.

“It’s always a surprise when you get an award,” he says. “I received it on behalf of the hotel and it’s a great honour. To be recognised by the industry, and for them to say you’ve done a good job in hospitality, tourism and community is immense.”

At the Awards ceremony, Francis spoke about the late Charles Beverland with whom he developed La Mon after coming on board as an investor and managing director.

Prior to La Mon, Francis had worked for his parents’ wholesale wine and spirit business Brady’s, as well as wine sales with Thawites of Blackburn and Thompsons of Newry. In 1983, he entered into a new business partnership and purchased a vacant site in Belfast and developed The Frames Two Complex with a snooker

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club, bar and fitness centre while also running a 12-room guesthouse with his wife in Ballycastle, where he still lives.

For Francis, however, La Mon is his greatest achievement and he treasures his relationship with Charlie Beverland.

“He was a visionary of hospitality and we’d a very close bond,” he says.

La Mon is still owned by the Beverland family, with Charlie’s daughter Megan heading up the sales team and Francis’ daughter marketing.

Together with new and longstanding employees and Director Geoffrey Weir, “we’re carrying that mantle on, which is important,” says Francis. “It is an independent business and it’s run in a family way. For me, it’s just been great working in a wonderful place with great staff and support from the chairman and director.”

Francis is most often found on the ground with his team, can step into most roles himself and believes his staff should be similarly adaptable to different roles around the hotel.

“You have to be enthused by the place,” he says. “It’s so exciting to please people, to get a nice comment and also to get repeat business. You won’t do business without a good welcome, and being professional, understanding and friendly; a smile goes a long way.

“I like the staff to say hello to each other every morning and if we can be friendly with each other, it’s easy to be friendly with the customers. The heart and soul comes from the staff.”

Simple touches and attention to detail make all the difference in hospitality, says Francis, such as giving a child a balloon on their birthday. Listening and responding to constructive criticism, and keeping an

eye on competition for useful hints, are also important.

“We’re not perfect in La Mon,” he says. “However, we’re always striving to be perfect. We want to make it the perfect venue.”

Development of La Mon When Francis came on board, La Mon House Hotel – as it was then known - was a 1-star venue with 27 full- and 50 part-time staff members. Almost two decades later, and the business is a major employer in the area with around 80 full- and 130 part-time staff.

“We’re investors in people,” says Francis. “It’s important we invest in training staff to look after the needs of customers.”

Transformation of the business has occurred in stages over the years, with new bedrooms and an underground leisure complex added, and then new banqueting and further bedrooms.

“It’s been a constant process,” he says. “Sometimes you have a dream or vision of something and it doesn’t happen overnight; it might take three or four years to make it happen.”

One such example is La Mon’s development of family-friendly services with La Monsters kids’ club. “It’s about creating an atmosphere for everybody,” he says. “It’s important that people feel comfortable, at home and relaxed and can enjoy the amenities within the hotel.”

Over the last eight months, a lot of the décor and bedrooms have been refreshed, wi-fi added and the gym updated, while the bar and restaurant are due refurbishment. “When you’re running a business, it’s a matter of slotting in times of convenience,” he says.

Development of the hotel has been hard work, with Francis working seven days and five nights a week in the earlier years as the business rapidly expanded. “It’s long hours, hard work and the support of family is very important,” he says. “Taking a business from scratch, it doesn’t develop unless you become part of it.”

The Country Club is a source of pride, offering something for everyone from tennis and Pilates to lessons in compass reading for mountain climbing expeditions. It is widely used by local sports clubs and groups, which La Mon in turn supports.

“We have become part of the community of Castlereagh,” says Francis. “There are various churches and schools we give support to, and we work with our councils.”

While his dedication to business and community has resulted in a Northern Ireland Tourist Board Hero award in 2010 and MBE in 2012 for services to tourism and hospitality, Francis is also more deeply involved in community relations as a member of the reconciliation-focused Corrymeela Community in Ballycastle and a trustee of the Understanding Conflict Trust partnership with the University of Ulster.

He is positive about prospects for the local hospitality sector, noting an uplift in trade as the recession ends and great opportunities for Northern Ireland as ‘Europe’s last undiscovered country’.

“The amount of talent in hospitality is immense,” he says. “The future of the industry is in safe hands.”

Classifieds An e a s y r e f e r e n ce t o t h e B E S T f o r y o u r b u s i n e s s

N. Ireland Contacts Richard McCluskey - Customer Development Manager 07971508682

DRINKS DISTRIBUTORS & WHOLESALERS

58 BOUCHER ROAD BELFAST BT12 6HR Country Director : Diageo Northern Ireland: Jorge Lopes TYPE OF BUSINESS: Drinks manufacturer and distributor

CUSTOMER SERVICES: 08456014649

Customer Development Executives Ashley Douglas Tel: 07971508669 Aaron Skinner Tel: 07971508732 Ryan Brown Tel: 07971508739 RUM BACARDI Superior Rum • BACARDI Gold Rum BACARDI 8 Year Old Rum • Bacardi Razz • Bacardi Oakheart

DRAUGHT BEER AND CIDER: Guinness, Harp, Harp Ice Cold, Carlsberg, Budweiser, Smithwick’s, Warsteiner, Strongbow, Magners, Smithwicks Pale Ale, Guinness mid-strength

VODKA Grey Goose Original • Grey Goose La Poire Grey Goose L’Orange • Grey Goose Le Citron Finlandia Classic • Finlandia Lime Finlandia Cranberry • Finlandia Grapefruit Finlandia Mango Eristoff • Eristoff Black Vodka • Eristoff Gold GIN Bombay Sapphire Gin

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Hawthorn Office Park 41A Stockmans Way, Belfast BT9 7ET Tel. (028) 9038 2233, Fax. (028) 9038 2266

ORDERLINE

028 9066 3344

Customer Care Email. customerservice@dillonbass.co.uk

IRISH WHISKEY

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INDUSTRY ORGANISATIONS

Northern Ireland Hotels Federation The McCune Building, 1 Shore Road, Belfast BT15 3PG. Tel: 028 9077 6635 • Fax: 028 9077 1899 email: office@nihf.co.uk web: www.nihf.co.uk Chief Executive: Janice Gault President: Mandy Patrick

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ENERGY SUPPLIERS

IT SOLUTIONS

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

Northern Ireland Tourist Board St Anne’s Court, 59 North Street, Belfast BT1 1NB Tel: +44 (0)28 9023 1221 Fax: +44 (0)28 9024 0960 Textphone: +44 (0)28 9044 1522 web: www.nitb.com web: www.discovernorthernireland.com

MARKETING

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Retail Sales Manager NI: Andrea Keers Foodservice Sales Manager NI: Rory Gallagher Marketing Manager: Paula Mahoney Commercial Manager: Neil Donnelly

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the last word

The Last word by… Katrina Martin

JOB TITLE: Sales & Marketing Manager Company: Park Avenue Hotel

ENTERTAINMENT FAVOURITE TV SHOW: Game of Thrones; I’m addicted!

FAVOURITE FILM: Cinema Paradiso; it makes me laugh and cry over and over again.

FAVOURITE BAND: The Decemberists FAVOURITE SPORTSPERSON: Roger Federer - he’s the consummate professional as well as being the best in the world (in my opinion).

Favourite quote:

DRINKS FAVOURITE HOT DRINK: Coffee FAVOURITE SOFT DRINK: Pepsi BEER OR CIDER? Big fan of Passionfruit Rekorderlig WHITE OR RED WINE? Red in winter, white in summer MERLOT OR MALBEC: Malbec WHISKEY OR BRANDY? Whiskey GIN OR VODKA? Gin

ABOUT ME: Fourth generation of the family business, trained with Four Seasons Hotels and Resorts before returning home to Belfast.

ONE THING NOT MANY PEOPLE WILL KNOW ABOUT YOU? My aunt won the Eurovision Song Contest for Ireland.

WHAT DO YOU ENJOY MOST ABOUT WORKING IN THE HOSPITALITY INDUSTRY? It has to be the people that you meet- both guests and colleagues. I have met some great characters and made friendships that I know will last forever.

DREAM JOB? Sommelier

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ONE ITEM YOU COULDN’T LIVE WITHOUT? My Lhasa Apso puppy Poppy who gets me up early and sends me to bed exhausted.

WHICH FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Isadore Sharpe Founder of Four Seasons Hotels & Resorts; Morrissey for the chaos he would create; Joni Mitchell because we would need at least one musical genius (sorry Morrissey); and Jackie- you know who you are…

FAVOURITE QUOTE? “The secret of life is honesty and fair dealing. If you can fake that, you’ve got it made.” Groucho Marx

Groucho Marx

Q&A

SOCIAL FAVOURITE FOOD: Chocolate with some more chocolate on the side.

FAVOURITE RESTAURANT: Zen LAST HOTEL YOU STAYED AT: Kensington Close, London LAST BAR/NIGHTCLUB YOU VISITED: Aether & Echo FAVOURITE PLACE IN THE WORLD: Las Vegas (but not for too long) INDOOR CONCERT OR FESTIVAL? Festival everytime; there’s nothing like singing along and getting wet with like minded lunatics.

LAST HOLIDAY: Long weekend in Marbella

“The secret of life is honesty and fair dealing. If you can fake that, you’ve got it made.”