Hospitality Review March 2014

review NI

MARCH 2014

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

drinks trade

dustr y

Sup por Hea ting Ch e rt & Stro st, ke

the in in ll a o t e Open Invit

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4 Hats and shades: is the theme of the ssecond annual t e ick !!! t f o LD HRNI Charity BBQ, to be held SO at The Hudson Bar on June 9. A limited number of tickets are still available.

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Ballysnackamore: This month’s FloGas restaurant profile features Graze - a small but perfectly formed eatery with a focus on local, seasonal produce – located in the popular East Belfast foodie destination, Ballyhackamore.

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Beer gets crafty: HRNI looks at trends and innovation in the local beer market from unique craft offerings to bestselling favourites.

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NIHF news: As well as STR Global statistics for UK and NI hotel occupancy, the Federation looks at its Hotel & Guesthouse Housekeeping Awards 2014.

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Wake up to Wi-Fi: Tourism expert Dr Peter Bolan highlights the benefits of offering free Wi-Fi, with a look at the innovative Surf Portrush initiative.

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Social scene in !pictures: London restaurateur Mark Hix e lcomfor es Wecooked recently a select group of guests at the Cultra Inn, z ri P e ffl a for R s n o ti a while The Fitzwilliam Hotel celebrated its fifth birthday with a n Do casino and cocktail-themed party.

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news

Editor’s t n comme

Time to harness hospitality opportunities

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hile sectorspecific data for Northern Ireland is not always the easiest to come by, statistics from our neighbouring markets usually provide a fairly accurate barometer of what to expect.

And the signs are good.

The Confederation of British Industry’s quarterly service sector survey for the total UK market to February indicated rising activity for a third consecutive quarter. Including the consumer sector – and specifically hotels, bars, restaurants, travel and leisure firms – optimism is reported to have risen at the fastest rate since the start of the survey in 1998.

Over the border in RoI, meanwhile, the hospitality sector appears to be recovering sooner and at a more rapid rate than expected, with Savills Ireland reporting a turnaround in Irish disposable incomes and overseas visitor numbers.

Hotel sales are taking off again in RoI, and the Dalata group has announced its intention to float on the stock exchange this month and move into full acquisitive mode which could potentially extend north of the border. The group already operates one NI hotel.

Signs of rising confidence and investment are also apparent in the NI hospitality market itself, and it’s good to see such optimism is not unfounded.

Let’s hope it extends beyond the metropolis to the far reaches of the province.

Social media offers a powerful tool for businesses of all sizes and locations to harness this revived opportunity.

This month’s HRNI highlights examples of how it can be used effectively from Enniskillen, where Belmore Court & Motel leads on TripAdvisor (p28), to the Surf Portrush Wi-Fi initiative (p32).

Alyson Magee

Launching this year’s HRNI Charity BBQ - to be held on Monday, June 9 – are, from left, Niall McKenna, proprietor of James Street South; Vanessa Elder, fundraising manager of Chest Heart & Stroke; and Michael Stewart of The Hudson Bar Belfast, where the event will be held.

Hats and shades theme for this year’s HRNI Charity BBQ

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ue to the success of last year’s event, Hospitality Review NI - the leading trade publication for Northern Ireland’s hospitality industry - will once again call on the industry to down their tools on Monday, June 9 for what is now its annual charity fundraiser in aid of Northern Ireland Chest Heart and Stroke (NICHS).

This year the event will be themed Hats and Shades – something for all weather conditions in Northern Ireland.

The Hudson Bar on Belfast’s Gresham Street is set once again to welcome over 200 chefs, waiters and bar tenders from across the province for a charitable themed barbeque supported by industry suppliers.

Nicola Daly, manager of Hospitality Review, said: “Due to the success of last year’s event, we are delighted for this event to make a return in 2014. Hospitality employees are only too often viewed as the key to many others having a good night; now it’s their turn to relax and enjoy a night in the company of industry peers, whilst raising money for a local charity.”

The barbeque is supported by Bacardi Brown-Forman, United Wine Merchants, Tennent’s NI, Crossgar Pallas Foodservice and Hendersons, among others; all providing their products to raise money for NICHS, a medical charity working for the prevention and alleviation of chest, heart and stroke illnesses in Northern Ireland. These illnesses account for more than 6,000 deaths every year.

Hastings Europa Hotel manager and star of BBC Lobby Lives James McGinn will be host for the evening, with well-known chefs Niall McKenna and Dean Coppard teaming up with food suppliers to be on barbecue duties, while DJ Paschal will take up residence on the decks.

Admission to the event is strictly ticket only. Tickets are priced at £20, and currently available by contacting Nicola on 028 9078 3234.

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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Hospitality Review is copyright © Greer Publications 2014 Find us on Facebook: www.facebook.com/#!/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com

Scottish Mutual building conversion gets the go ahead

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lans to turn the Scottish Mutual building opposite Belfast City Hall into a luxury, ‘boutique’ hotel have been approved by the Department of the Environment (DOE).

Tullymore House, owner and operator of Galgorm Resort and Spa, plans to invest £12m in the project which is scheduled for completion by summer 2016.

The building was purchased early last year by Tullymore House, with the group announcing plans to sympathetically restore the building and create over 180 full- and part-time jobs.

Plans include two bars and two restaurants on the ground and first floor areas in the 1904 Grade B1 listed building, which straddles Bedford Street and Donegall Square. There are also plans for a large ‘seated’ function room for more than 120 people on the second floor, which captures

magnificent views over the City Hall gardens, in addition to a further two smaller function rooms to accommodate either private dining, business events or other functions.

The upper three floors in the 42,000-square-foot, five-storey building will be upgraded to accommodate up to 40 hotel bedrooms and 10 serviced apartments.

Earlier this month, Environment Minister Mark Durkan confirmed planning approval for the project had been granted.

“We’re delighted that the Department of Environment’s planning department and Environment Minister Mark H Durkan have given us the formal go-ahead to proceed with our plans to sympathetically restore the Scottish Mutual building into a luxury, boutique hotel which will accommodate the hospitality needs of everyone in the city,” said Colin Johnston, project manager.

“These plans have been carefully

based on our belief that we can add real value and worth by turning this landmark building into a contemporary and stylish venue which will sit comfortably alongside the city’s best hotels, and our commitment to deliver a top quality offering that will

UoU Coleraine launches its first MOKA Master Barista competition

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Pictured are, from left, Philip Mills, group sales director of Johnson Coffee, with winner Laura Harbinson and Ciara Murray, retail services director of The Mount Charles Group.

he University of Ulster has awarded Laura Harbinson of Coleraine 2014 MOKA Master Barista at their first annual Barista competition, recently held at the University’s Coleraine campus.

Organised by The Mount Charles Group, which operates the MOKA Independent Coffee brand at the university, and in partnership with Johnsons Coffee, the event welcomed some of Northern Ireland’s leading hospitality professionals to the Fairtrade coffee shop to judge the contest.

Five employees from MOKA’s three branches battled it out in a two hour-long challenge that tested participants’ skills in coffee preparation, presentation and taste.

Harbinson was named overall 2014 MOKA Master Barista for the standard and consistency of her espresso, cappuccino and service.

The judging panel was made up of experts in the hospitality and catering sector including three times UK Barista Champion Simon Robertson; Philip Mills, group sales director of Johnson Coffee; Lucia Campbell from the Ulster Business School; and Ciara Murray, retail services director of The Mount Charles Group.

continually exceed the expectations of our guests.

“We look forward to starting work and watching the hotel take shape as this impressive building once again becomes a landmark for the city centre.”

Entries invited for the Great Carvery of the Year competition 2014

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ubs and hotels across the island of Ireland are invited to enter the Great Carvery of the Year competition, which this year features a ‘one-day-only’ per week carvery category.

Other categories in the competition organised by Unilever Food Solutions include Great Carvery Public House of the Year and Great Carvery Hotel of the Year.

Registration is open to venues across the island of Ireland until April 27 (via www.greatcarvery.com) with the public vote open from May 12.

Once the public has determined its shortlist of venues, a team of mystery shoppers visit the venues to whittle this list down to the top three pub and hotel finalists from each province, and the top three ‘oneday-only’ venues in Ireland.

Provincial winners and overall winners will be announced at an awards presentation in Dublin in September. The overall winning venues each receive PR to the value of €2,500 and marketing support valued at €2,000 for each venue. The winners’ prize also includes a specially commissioned wall plaque.

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Foster outlines her high hopes at tourism conference

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orthern Ireland has proved its ability to attract and host major events over the last two years, and needs to aim high with strong leadership and planning to ensure momentum continues, according to Trade Minister Arlene Foster.

Foster was among speakers at a Leadership Exploration and Development tourism conference organised Trade Minister Arlene Foster is pictured at NITB’s tourism conference by the Northern Ireland with fellow guest speaker Sir Ranulph Fiennes.

Tourist Board (NITB) earlier this month, alongside explorer Sir Ranulph Fiennes, New Forest Tourism Manager Anthony Climpson, Abergavenny Food Festival Chairman Nigel Burton and Newcastle Gateshead Initiative Chief Executive Sarah Stewart.

“I want to encourage a culture of strong leadership, forward planning and continued business improvement within our tourism industry,” said the Minister. “The past two years have been unprecedented for tourism in Northern Ireland. We have proven that not only can we can host major events, we can host them on a scale that makes the watching world take a second look.

“From the Irish Open in 2012, the first European Tour event in history to sell out, to the most peaceful G8 summit on record in 2013, Northern Ireland is now internationally recognised as a leading venue for major events. That reputation will be further cemented in May when we host the Grande Partenza or ‘Big Start’ of the Giro d’Italia.”

Over 200 local tourism providers and stakeholders attended the conference, held at the Hilton Hotel and Country Club, Templepatrick.

The Outlet in Banbridge to get leisure upgrade Owner Royal Bank of Scotland is planning to upgrade leisure facilities at The Outlet retail park in Banbridge to make it more appealing for visitors.

Agent The Lotus Group is to submit a planning application for adding an eight-screen Omniplex cinema, kids’ play area and two restaurants in a bid to revive the ailing retail location, and attract new investment. The Bank believes the project could result in the creation of around 200 new jobs.

A planning application has already been submitted for a McDonald’s drive-through restaurant on the site.

The Merchant Belfast has announced Northern Ireland Chest, Heart and Stroke (NICHS) as its charity partner for 2014. To kick start the partnership, NICHS provided free health checks and advice to The Merchant’s gym members. The hotel will raise funds for the charity throughout 2014, with a range of events and fundraising activities including a team of staff running the 2014 Belfast City Marathon Relay and Spring Fashion Teas on March 22-23. Pictured are Vanessa Elder of NICHS (left) and Alison McLaughlin of the Merchant Hotel.

Royal County Down secures Irish Open for 2015 Royal County Down announced last month it is to host the Irish Open next year for the first time in 75 years, as Northern Ireland continues to boost its reputation on the international golf scene.

Royal Portrush successfully hosted the event in 2012, for the first time since 1947. This year’s Irish Open is destined for Fota Island.

What makes a great carvery?

Great tasting sauces from the number one Gravy and Demi Glace brand in Ireland*

*Source: Irish Aggregated Distributor Value Sales FY Dec 2013.

Knorr sauces are the perfect accompaniment to your carvery. The search is now on to find Unilever Food Solutions, Great Carvery 2014 winner of the year.

To enter, please register on www.greatcarvery.com Open for entries until 27th April 2014-18:00 GMT

The Competition is open to hotels and public houses who serve carveries resident in the Island of Ireland and their employees aged 18 or over.

Employer permission required for employees to enter. To enter, complete form at www.greatcarvery.com. Closing date: 18.00 GMT, 27/04/14.

Prize: 3 x â‚Ź2,000 marketing funds (or pound sterling equivalent for NI). One winner per category. To vote go to the website or text ONEDAY/ PUB/HOTEL followed by venue name to 51500, standard network rates apply but may not be included in your prepaid package. Voting open until 08/06/14, 23.59 GMT. Internet access or mobile access required to vote. Competition consists of four stages, for more information and full T&Cs see the website

food news

Young chefs invited to develop olive-based menu

O Bell scores an Eagle with new restaurant at Galgorm Castle

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ormer Northern Ireland Chef of the Year Chris Bell has taken on the new clubhouse restaurant at golf destination Galgorm Castle, with the aim of creating one of the province’s key food destinations in his ‘own backyard’ of Ballymena.

“I’d worked away from Northern Ireland for a few years but always planned on doing something back home,” said Bell. “This is the opportunity I’ve been waiting for.”

The first chef from all-Ireland to win the Gordon Ramsay Scholarship, he was head chef at the renowned River Room Restaurant at Galgorm Resort & Spa for almost two years during which time it was named Hotel Restaurant of the Year for Ulster and Ireland.

The Gracehill native was Northern Ireland Chef of the Year in 2003 and 2004, and featured as a finalist on two series of the BBC’s Great British Menu.

At Galgorm Castle, he is collaborating with the Mourne Seafood franchise to create the Eagle Bar and Grill at the estate’s clubhouse restaurant.

“I’ve known Andy Rea, one half of Mourne Seafood, for about 20 years,” he said. “We both worked for Paul Rankin in the late 1990s. I’ve been influenced and impressed by the Mourne Seafood product; it’s quality produce at affordable prices. In a nutshell, I believe this is the future of dining in

Northern Ireland.

“Mourne Seafood have come in 50/50 with me and with their know-how and my local knowledge, I believe it makes for a great recipe.”

Bell said the ethos of the new restaurant will be quality food in a casual environment at reasonable prices and accessible to everyone. Local suppliers will be used when possible.

“Instead of using olive oil or Parma ham from abroad, we use rapeseed oil from Limavady or cured ham from Peter Hannon in Moira,” he said. “All our meat, fish and veg are sourced locally. Some of our bottled beers are from local breweries, Hildens in Lisburn and Whitewater in Kilkeel.

“We should be very proud of what we produce here in Northern Ireland and we want to showcase top quality, home grown produce.”

In addition to popular menu dishes such as fish and chips, Irish stew, bangers and mash or steak, Eagle Bar and Grill will offer something a little different like lobster, turbot or scallops.

Last year Golfing magazine ranked Galgorm the second best parkland in Northern Ireland, with over 95,000 votes cast by the Irish golfing community. It was third in the Golf Digest Ireland rankings as chosen by a panel of industry experts.

Slims expands...

L ess than a year after opening in South Belfast, Slims Healthy Kitchen has announced it is to open two new outlets at Gym Co (formerly Arena Fitness at the Devenish Complex in Finaghy) and Victoria Square in Belfast city centre.

With both outlets set to open this summer, the expansion represents a £250,000 investment and is expected to create 45 new jobs, increasing staff numbers to 95 in total across the business.

Slims Healthy Kitchen was established by Belfast man Gary McIldowney, who transformed his own life by reducing his body weight by almost half from 24

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live it! a generic campaign aimed at raising awareness of table olives, is inviting up-and-coming chefs aged 25 and under and who are students or in part-time employment to create a fourcourse menu using olives as the key ingredient in every dish.

Entries must be received by March 31, with 10 finalists invited to London for final judging through a cook-off in early June.

The winner will receive an all-inclusive gastronomic weekend for two in Spain worth £4,000, as well as £400 worth of chef’s professional equipment of their choice and a one-week work placement at Tapas Revolution.

Two runners up will each receive £400 worth of professional chefs’ equipment.

The competition is in partnership with Spanish chef Omar Allibhoy of Tapas Revolution fame.

“We’re after simple yet stylish dishes that demonstrate great creativity using olives in a number of different ways,” said Maria Becerra, spokesperson for the Olive it! campaign and part of the judging panel. “What people don’t often realise is that when combined with other ingredients, olives have so much more to offer than simply being served as a pre-dinner snack.

We hope young chefs will seize the opportunity to show just how innovative they can be.”

For more information, go to: oliveit.eu/catering-competition/

stone through healthy eating and exercising.

“From day one, we have had tremendous success with people wanting an alternative to highly processed convenience foods,” he said. “At Slims, we provide a diverse range of delicious nutritionally superior food, killing the myth that healthy food is boring. We’ve expanded our business into pre-prepared balanced weekly meals delivered to customers’ doors twice a week and the new premises will bring the Slims brand to a wider audience to gym goers and to shoppers who want to eat healthy, get in shape or simply try an alternative to sluggish junk food.”

food news

New Belfast restaurant seeks to (a)Maze

A Henderson Foodservice employees Kiera Campbell, Susan Browne and Amanda Stewart put their best foot forward for the 10,000 steps USA Workplace Challenge, in aid of the Northern Ireland Children’s Hospice.

Henderson Foodservice

takes on 10,000 steps challenge

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taff at Henderson Foodservice are currently having their every move monitored, attached to pedometers as part of the 10,000 steps USA Workplace Challenge.

Over 200 employees at the Foodservice division of the Malluskbased Henderson Group have signed up for the Challenge, which will see them aim to log 10,000 steps a day - around five miles - to raise funds for the Northern Ireland Children’s Hospice while getting fitter.

Teams of five will record their daily steps on a virtual adventure from Alcatraz to New York, with regular updates on how far across North America they have travelled.

All the steps employees take at work and during their leisure time count towards the daily total.

“The challenge is all about teamwork and encouraging our staff to increase the amount of activity they do on a daily basis,” said Damien Barrett, managing director of Henderson Foodservice. “Employee wellbeing is important to us and this fun and competitive challenge is part of the ‘People’ strand of our Tomorrow Matters CSR strategy.”

Henderson Foodservice supplies and delivers to customers across Ireland including hotels, schools, restaurants, fast food outlets, hospitals, nursing homes, cafes, sandwich bars, retail convenience stores plus many more.

new ‘international fusion’ restaurant, Maze, has opened in Belfast on the site of the former Carlton Bar and Grill, creating 25 full-time and part-time jobs.

Located in Wellington Place, the new restaurant is the brainchild of chef and restaurateur Michael Karan, who moved to Northern Ireland from Indian capital New Delhi ten years ago.

“Our aim is to become part of the fabric of Belfast life, a place where you can come for breakfast, lunch and enjoy sumptuous dinners with wine and cocktails in the evenings,” said Karan. “We will be open non-stop from 8am until late to suit people’s increasingly varied and busy lifestyles.”

Head chef Marcus Diego has worked in restaurants throughout the world, including the US. Maze’s team also includes one of Belfast’s top Indian chefs, Jainal Abedin, who was head chef at Bengal Brasserie for over 17 years, and sous chef John who came from the renowned Gaucho restaurant in London.

The make-up of the staff is a veritable United Nations of catering talent, reflecting Belfast’s increasingly cosmopolitan nature, with chefs and front-of-house staff from Italy, Poland, Egypt, Singapore, India and of course Northern Ireland.

“We have experts in Asian, Indian and Continental food so we want people to have a wide variety of excellent dishes to choose from in a warm and welcoming atmosphere,” said Karan. “We are confident that we will become an essential part of Belfast’s popular night-life”.

Maze Restaurant, which can seat up to 130 people, also boasts a lava stone grill, which will make the restaurant’s

A United Nations of cuisine is pictured with, from left, Michael Kara (India), owner of Maze with senior waiting staff Justyna Stan (Poland) and Caitlin Buick (Northern Ireland) and Manager Ramy Lorenzo (Singapore). (Photo by Przemek Zydrojewski)

speciality - deliciously charred, deeply flavoured Argentinean style, spiral cut steaks with chimichurri sauce. The steaks are marinated for 48 hours for maximum flavour.

Restaurant Manager, Singaporean Ramy Lorenzo said he hoped Maze would become a magnet for members of Belfast’s foodie community and the increasing numbers of tourists flooding the city.

“Maze Restaurant is a place that will be attractive and inviting to people of all cultures. I have been in hundreds of restaurants in 15 countries throughout the world and I think this place will be special,” he said.

The Carriage Rooms lifts Best Wedding Venue award

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he Carriage Rooms at Montalto has won Best Wedding Venue at the prestigious 2014 Hudson’s Heritage Awards, held at Goldsmiths Hall in London last month.

The Awards were established in 2011 as an independently judged annual national scheme open to historic houses, gardens, museums and heritage sites celebrating the very best heritage experiences.

The 11 categories reward a range of visitor experiences and recognise the best heritage attractions across the UK. Winners and Highly Commended are awarded in each category.

The 2014 Awards were presented by Loyd Grossman OBE, and attended by 80 guests including owners and managers The Carriage Rooms Venue Manager Keith Reilly and of the winning entries, representatives of the heritage tourist Managing Director David Wilson are pictured with Loyd industry and the media.

Grossman, presenter of the 2014 Hudson’s Heritage Awards.

“We are absolutely delighted to have won a Hudson’s Heritage Award,” said Keith Reilly, manager of The Carriage Rooms. “Winning one of these awards is testament to the high standards and commitment to excellence we offer our couples and their guests. We continually strive to ensure they have the best possible wedding experience and aim to provide a truly memorable day for all.

“Receiving this award is a wonderful acknowledgment and superb recognition for Montalto Estate and The Carriage Rooms in particular, marking it as the best heritage property for a wedding, not just in Northern Ireland but the whole of the UK.” Loyd Grossman congratulated Montalto Estate on their award. “A beautiful well-planned wedding venue for large parties has been created to compliment the main house,” he said.

The banquet hall of The Carriage Rooms at Montalto.

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chef profile

Chef profile John Ferris interviews Brian McMonagle, head chef of The Brewer’s House, Donaghmore

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he Brewer’s House in Donaghmore has been, for the past few years, running its own small revolution. Its owner Ciaran McCausland came back from a decade trading equities for Lehman Brothers and running a small hedge fund to take over the family business.

Focusing on locally sourced and seasonal produce, he brought on board Brian McMonagle as head chef. Born just outside Letterkenny, McMonagle had a growing reputation, having won multiple awards from the Restaurant Association of Ireland. It was a big step for the 34-year-old and one that took him out of his comfort zone.

“It was frightening when I came here

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because it was something different that I wouldn’t have done,” says Brian. “It can be scary when you’re out of your comfort zone. Ciaran’s sound though.

“We’re breaking records. We’d normally do around 140 on a Saturday night but because we’re organising bookings better now, we hit 174 on Saturday there. That’s comfortable eating. I wouldn’t want it any more or you’d be rushing people out.”

His career path took a turn towards the kitchen after moving to a new secondary school.

“My mother inspired me. But also, when I changed schools with my brother midway through secondary school, the principal mentioned to my Da that chefing was a good job to get into. It was the early 1990s and the money was quite good. I decided to take home economics for my leaving but my home economics teacher told me I wouldn’t get into Killybegs. At that time it was very difficult to get in.

It made me want to do it even more because someone told me I couldn’t.”

He managed to make it in after a second interview and spent three years there.

“I wasn’t brilliant at the start by any means,” he says. “I really took to it very well and enjoyed it. But once you get your own feet, that’s it. You have to be born for this job; if you’re not into it, you shouldn’t be in the industry at all.

“You normally do two years at Killybegs but I stayed on a year and worked a bit in a wee restaurant afterwards.

“I then spent a lot of time in Dunfanaghy in Arnold’s Hotel and I stayed there until I was about 22, and then moved to Galway. Then I went to work in O’Grady’s and I stayed there

until I moved here. I was there for just over six years. We built up a good rep down there. I loved it.

“I like challenges. When I started in O’Grady’s, I had three commis sent out by the college; two of them now are super chefs. One of them is the head chef in the Black Cat in Letterkenny and the other’s in Australia and has worked with Gordon Ramsay and all that craic.

I enjoyed the challenge.”

During that time his venue won the Best Restaurant in Galway award at the RAI awards, turning full circle last year when The Brewer’s House won Best Gastropub in the country.

“To get the gong for Best Gastropub in the country was super, absolutely super. We were chuffed. It’s brilliant for the restaurant.”

It would be wrong to call the cooking in The Brewer’s House simple.

McMonagle does a great job at producing plates of food that let the produce tell its own story. It’s no mean feat to do that and make it look easy.

As a young man, he looked up to Marco Pierre White as a chef who was “very clean at what he does”.

“Marco’s food is rustic. I’m not into fancy-pancy smoke or anything like that. I believe in getting the natural ingredient and putting it with components so the flavours taste right. I’m a bit old fashioned like that. Though we have just bought a thermomixer there, so we’re moving on a bit,” he says, laughing.

“I love changing with the season down here. This is a funny season because venison is gone and the lamb’s not quite in yet. Wild garlic’s not quite here yet. I’m tweaking at the minute and then we’ll move it on soon.”

Whilst the cooking is rustic and simple, he’s constantly trying to push what they’re doing in the kitchen. In amongst making a chorizo sausage from the belly of Tynedale goat to making their own jams, McMonagle has plans to move things along further.

There’s the chance of mustard down the line, and possibly a range of chutneys.

“It’s great having wonderful suppliers locally. I use Broighter Gold in nearly everything; it’s a super product. The Leggygowan Goats’ Cheese is good as well. They’re so passionate about it and their products are amazing.”

And it’s not just other people’s produce that will be on the menu soon. The Brewer’s House, as you’d expect from the name, has a heavy focus on beers and, down the road, owner Ciaran has created his own microbrewery – Red Hand Brewery.

“I’m using a bit of beer in the new menu in the sauces. When I came here first, Ciaran would have given me a different bottle of beer every day and I’ve learnt a massive appreciation for beer.

“Ciaran and Simon got the EHO’s blessing to go ahead to produce so there’s production nearly ready to go.

It’s a science in itself. To see the end product is great. We’re waiting on the labels coming through and we’ll see it in the bar as well.

“We’ve talked about Simon doing a batch of different flavoured beer if I’m going to put on something that would match it well.

“Ciaran’s very passionate about selling it here and making a point to have different beers and to have Simon brewing it now it’s very exciting times and it’ll be great to have it in some of our dishes as well.”

Graze Seasonality, local sourcing and competitive prices are a point of pride for Graze, says Manager Neil Johnston, who co-owns the Ballyhackamore restaurant with Head Chef John Moffatt.

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

On November 4 last year, and it was two years in planning. Both John and I had worked in the industry for quite a while.

I studied at the Northern Ireland Hotel & Catering College, spent time in the States and then came back and worked at Gleneagles. John was head chef at a local restaurant for ten years.

Everyone had said Ballyhackamore was the new hub of dining, and I’m a firm believer now that East Belfast is the place to be. We couldn’t ask for a better location beside Horatio Todd’s and across the road from il Pirata.

Tell us about the space you have.

Our site used to be an office block. We’re lucky to have a basement, and the kitchen is in the basement. Lee Austin Design designed it for us. We didn’t want to be perceived as fine dining but somewhere more casual people could go for good food and wine.

What feel are you aiming for?

The idea of Graze is somewhere people could come together and enjoy food, wine and good friendly staff. We wanted to create a haven for people who simply love a great night out.

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

The niche in our market now is seafood.

People are more health conscious now, and we found it appealed to them. About 90% of our clientele during the week would be ladies.

Does your menu change often?

Our menu changes every three weeks, and the reason for that is a lot of our customer base would be regulars coming in week-in, week-out. We want to keep

it fresh, and John wants to source seasonally; it gives something unique to customers and something a bit special.

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

We try to offer things priced really well; I would imagine we’re the cheapest on the road. We listen to feedback about food and how it’s served, and we would always try and gauge how we’re doing compared to other restaurants on the road.

What is your food sourcing policy?

We’re very much about trying to keep to seasonality and sourcing sustainably. Still Waters Fishing in Portavogie give us a really good product, as good as it can be.

They’re quite selective in who they supply to. We want to be price-conscious but we’re also really conscious about giving a good product for a good price. Our butcher is Owen McMahon’s which has been around since the 1960s and offers some of the best meat to be found.

Who are your customers?

We would get a lot of clientele from our previous restaurants, and our main customer base would be a two-mile radius. There are a lot of chimney pots in East Belfast, and we’re getting a lot of different people. We do Sunday dinners, and encourage families to come in and dine; family is a very big part of both of our lives. We try to be accommodating and encourage everyone to come. Our phone never stops ringing, and we’ve a month-long waiting list for weekend bookings. Valentine’s, Mother’s Day and Easter fill up really quickly, and so does 6.45-9pm.

Have you faced any particular challenges to date?

We signed our lease on October 1 and got our licence on October 25, with Johnny Neill, our builder, working to a really tight deadline. Obviously in business, you have the odd up and down and on opening night, we had a gas leak but that’s all part and parcel of it.

A lot of people say we’re not big enough but John and I feel that small is beautiful, and if people have to book ahead, it keeps it a bit special.

How do you make your restaurant stand out from competitors?

We offer really good food and service at a really good price, and always offer what our customers want. We want to be able to offer a good product all the time.

How was trade in 2013?

Every night, we’re doing an average

of 40 people. We had a really good December and Christmas, January was a fantastic month and so was February. We have regular repeat business, which is really nice to see.

Like any business, we are making tweaks and changes on a daily basis but we’re glad to be so well received in the area, and long may it continue.

How do you see your restaurant developing in 2014?

We have no plans to open any more restaurants, and are quite happy with the area we’re in. If we can just do what we do well, we’ll be happy. When it’s your own business, you have to be there every day and that means putting in the hours and the dedication but if it’s something you’re passionate about, that’s what it’s all about.

Address: 404-406 Upper Newtownards Road, Belfast Email: grazebelfast@gmail.com Facebook: facebook.com/pages/Graze

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wine profile

Wine Wizard!

Viva España

By Ciaran Meyler

R

egular readers of this column, of which I hope there are many (one can only hope) will be more than aware of my obsession with attending and conducting wine tastings.

Well the best ones are when we are fortunate enough to have a principal from the winery. It’s great when you can sit back and taste the wines without having to do the talking. As much as I like to hear myself talk (I like the sound of my own voice, I didn’t give anyone else a choice - what song are those lyrics taken from, answers on a postcard… Sorry that’s a wee bit dated, email answers to Ciaran@unitedwines.co.uk) a Marques de Caceres tasting is much better conducted by someone who lives at the Bodega. Last month Florent Thibuet, export manager from Marques de Caceres, paid a visit to Northern Ireland to carry out a tutored tasting for some consumers and trade guests and what a great evening it was.

He took us on a journey through La Rioja and Rias Baixas, tasting the following wines: Marques de Cacares Blanco 2011 100% Viura (Rioja’s most renowned variety for the production of white wines). Pale straw colour with some brilliant highlights. Very fresh bouquet that brings to mind mineral notes, apples and pears with a slightly exotic touch. What a surprise, most people hadn’t even tasted a white Rioja. This one was intense on the nose and again in the mouth with full fruit flavours and outstanding freshness that lingers on the palate. An ideal alternative to Sauvignon Blanc or Pinot Grigio with a bit more character.

Marques de Cacares “Deusa Nai” Vino Blanco Albarino 2011 This Albarino is a joint venture with Marques de Caceres and a local winery in Rias Baixas. Deusa Nai means Mother Goddess; what a fitting name for this floral and fragment white, a slightly salty taste with mountains of rich fruits, however finishing with great elegance. If Dolly Parton is Chardonnay, Grace Kelly is Albarino.

Marques de Cacares Antea 2009 Mainly Viura with a small percentage of Malvasia, a proportion of the wine is fermented in new France barrels. This adds an extra layer of complexity that you rarely see in a Spanish white wine. Almost Burgundian in style, creamy, full and rich with ripe tropical fruits.

Marques de Cacares Crianza 2009 85% Tempranillo, 15% Graciano & Garnacha Tinta. The benchmark of quality at Marques de Cacares is to always produce an outstanding Crianza, never compromising on quality. The 2009 is lively with notes of red fruit (wild strawberries and morello cherries) seasoned by slightly spiced sweet vanilla derived from aging in choice oak barrels. Fresh and fruity in the mouth with a delicious balance between full fruit and smooth tannins that delight the palate whilst revealing great complexity and length. A perfect accompaniment to Mediterranean cuisine.

Marques de Cacares Reserva 2008 85% Tempranillo, 15% 5% Gatnacha Tinta and Graciano.

Attractive dark ruby red colour. Intense bouquet of fruits of the forest that open out with very refined oak in the background. Charming mature fruit in the mouth that highlights this wine’s noble origin. Flavours are still fresh with a pleasant fullness that combines with the tannins to give a nice balance. A splendid wine to marry with savoury fish dishes, chorizo, salami, beef and mature cheese.

Marques de Cacares MC 2008 Made from 100% Tempranillo grapes. MC is a deep, dark ruby colour with brilliant highlights. A charming bouquet of black fruit and toasted notes of exquisite quality new oak. The wine’s fleshy structure comes through softly and elegantly in the mouth. Its fresh, lively style is wrapped in a pleasant

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balance of full fruit and tannins that give the wine exceptional character.

An ideal match for slightly spiced food and quality meat dishes; either roasted, grilled or stewed, especially beef fillet and game and very mature cheese.

Marques de Cacares Gaudium 2005 95% Tempranillo, 5% Gatnacha and Graciano.

Attractive, dark garnet red colour with brilliant highlights. Complex bouquet combining charming notes of black fruit (blackberries, blackcurrants) and an elegant touch of slightly spiced oak. Powerful in the mouth with good concentration and a nice structure in which refined tannins balance with fresh and unctuous fruit. Soft spice on the finish with just a hint of chocolate.

Complements all kind of quality meats, especially suckling pig, roasted kid, beef fillet or Iberian style pork.

Marques de Cacares Santinela 2010 Mainly Viura with a small percentage of Malvasia. Very bright straw colour.

Refined bouquet of passion fruit and white flowers. Full in the mouth where slightly sweet and refreshing flavours balance with a pleasant vivacity. Fresh and luscious finish. Delicious on its own or as an aperitif with canapés, Oriental cuisine and cheese (goats and blues).

Two wines stood out, Antea which most people thought was a white burgundy (fine compliment) and the 2008 Reserva, probably the best value-for-money quality wine available at the £15 mark. An exceptional tasting and a reminder that Spain, and particularly Marques de Caceres, are still at the top of their game.

The quality of Marques de Caceres has been highlighted in their recent award wins. Gaudium was awarded 100 points at Vinos el Pais 2014 (The Wine Country) and a gold medal at CINVE, International Wine & Spirits Contest in Valladolid Spain 2013.

Marques de Cacares Reserva & Gran Reserva was awarded 90 points and Antea was awarded 91 points by the Wine Spectator 2014.

Marques de Cacares signature brand Crianza has been awarded countless accolades throughout the years and in 2014 already has been given 90 and 91 points by acclaimed Spanish wine experts Guia Penin and Guia Proensa.

Try them for yourself!

drinks news

Keith Lemon is the new face of Hooch

H

ooch, distributed exclusively by Drinks Inc in Northern Ireland, has secured TV personality Keith Lemon as its promotional face in charge of taking Refreshment with Bite to the nation.

The campaign will include TV slots, outdoor advertising, social media link ups, on-pack promotions, on-trade activity and even exclusive celebrity appearances... all with a cheeky lemon tinge to it.

“Known as the drink that defined the ‘90s, Hooch was re-launched in 2012 to great acclaim,” said Simon Green, marketing director of Global Brands. “Renowned as the Brit Pop beverage, Hooch now appeals to a new generation with a distinctive zesty taste. With such a reputation to withhold, we needed someone to take Hooch to the next level. As former Business Man of the Year 1993, Keith Lemon is obviously the perfect man for the job and we can’t wait to see what he comes up with.”

Or, in the words of Keith Lemon: “I am right happy and chuffed t’ be the face of ‘Ooch. And as the face of it I am hoping that me face will literally be on’t bottle, on’t posters and surely will be doing a fancy ad campaign that will also feature me face to ensure big sales of what can only be described as the drink of the 90’s re-born to the present date featuring my face on’t bottle and all the other stuff that I just said me face will be on. Word t’ ya mum!”

Follow @HoochLemonBrew to keep up with all the news from the lemony brew itself.

Crabbie’s unveils Grand National sponsorship

T

o celebrate the announcement of Crabbie’s headline sponsorship of the Grand National, United Wine Merchants – distributor of the iconic brand throughout Northern Ireland - has been engaged in delivering a truly unique and innovative consumer-facing campaign.

The Craigavon-based distributor has taken a mock up of one of the most iconic Grand National fences, The Chair, plus two life-size branded horses on a promotional tour, visiting on and off trade accounts throughout Belfast, accompanied by an eye-catching branded double-decker bus.

The tour visited pubs throughout Belfast including Filthy McNastys, the Errigle Inn, The Hudson and Ryan’s Bar, and also called at off licenses such as the Vineyard, Gap Wines and Curleys.

“The Grand National is watched by over eight million people in the UK each year and has massive worldwide appeal as 40 horses set off to race over 30

fences including The Chair,” said Emma Haughian, brand manager at United Wine Merchants.

“This promotional tour allowed fans of Crabbie’s to join in with the excitement of The Crabbie’s Grand National, sample Crabbies and enter to win a trip to the Crabbie’s Grand National. We were also able to successfully engage hundreds of people across Belfast, allowing them to experience this excitement for themselves.”

United Wine Merchants also announced details of a £1m on-pack offer for its Crabbie’s brand in the run up to The Crabbie’s Grand National – matching the prize fund of the winner of The Crabbie’s Grand National itself. The offer will run across all 500ml and 330ml bottles of Crabbie’s Original, Spiced Orange, Scottish Raspberry and Strawberry and Lime throughout the off and on trades. In the off trade, competition stock is now available in the wholesale and independent channels. A range of other prizes are also available throughout the promotional period.

United Wine Merchants’ Patrick Doris and Michael Stewart (The Hudson) welcome the Crabbie’s fence and bus tour to the Hudson Bar, Belfast.

Leanne Beattie looks forward to the Crabbie’s Grand National.

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drinks news

Diageo lifts best Irish workplace award for second year

D

iageo Ireland was named ‘Best Large Place to Work’ at the Annual Great Places to Work Awards 2014 for the second year in a row earlier this month, beating off competition from Microsoft, PepsiCo and McDonald’s.

The Awards, now in their 12th year, saw over 100 businesses competing across all-Ireland.

“We are delighted to receive the prestigious ‘Best Place to Work’ award and I’d like to thank and congratulate all of our employees on this incredible achievement,” said Jorge Lopes, country director for Diageo Northern Ireland. “I am enormously proud of this award and the fantastic recognition it gives to our hard working team and our company.

“It is a priority for Diageo to continue to invest in its employees and we work closely with our teams Pictured celebrating the award are, from left, Gemma Bell, to ensure that our business remains a great place to corporate relations manager; Jorge Lopes, country director; work. We have very talented staff who coordinate and Lynn Graham, HR business partner. exciting programmes and events and encourage involvement across a variety of activities. Our commitment to charities and the Northern Ireland Hospice is an example of how our teams are committed to assisting and working with organisations that need significant support.

“At Diageo Northern Ireland we are also dedicated to improving employee health and well-being through our workplace health scheme, including a Weight Loss Challenge where we donate £2 to charity for every pound lost by staff and our Walk for Wellbeing challenge where we provide our teams with pedometers and encourage them to walk at least 10,000 steps every day.

“This award will support Diageo’s work in providing a stimulating working environment which reflects our values and the energy, commitment and enthusiasm that everyone within our business brings to work every day.”

Operated by the Great Places to Work Institute, firms go through a rigorous selection process, including a detailed survey of staff attitudes alongside a rigorous culture assessment. According to the Institute, The Great Place to Work list “highlights organisations that create and maintain an environment of trust in the workplace”.

Jägermeister breaks the ice with first TV campaign in the UK

J

ägermeister launched its first TV advertising campaign in GB and Northern Ireland this month, with 30-, 40- and 60-second spots featuring a group of real-life professional surfers.

The £3m TV campaign broke during Fleming on Sky Atlantic on March 5, and will be supported with digital and cinema advertising, using the strap line It Runs Deep and featuring the Jägermeister perfect serve, an ice cold shot.

The TV ad will run for eight weeks across key channel networks, including Sky Sports, Channel 4, Sky 1 & 2 and Dave while the cinema campaign will screen exclusively during new release 300: Rise of an Empire across all cinema sites and will include premium ‘Silver’ spots. These prime media slots across all media will guarantee maximum exposure amongst Jägermeister’s core market of 18-35-year -old men.

It features real-life pro surfers Oli Adams, Ben Skinner and Ritchie Fitzgerald and was shot in Iceland over 10 days without any script. It shows the group of male friends on a road trip through ice covered landscapes, and then surfing together. At the end of the ad, the friends gather in a bar and drink a shot of Jägermeister.

The rock band, Fightstar, which is supported by the brand’s music initiative, Jägermusic, provides the soundtrack.

The new advert is set to raise awareness amongst core consumers, keeping the brand at the forefront of their minds as they head out for drinks with their friends, or to the shops to stock up for a big night in.

While this is the first time Jägermeister will appear on TV screens in the UK, it has been recognised in Germany for its iconic advertising featuring real people talking about the liqueur since the seventies.

United Wine distributing rare Taylor’s port collection

A

collection of rare, single harvest ports has been released

by Taylor’s, distributed in Northern Ireland by United Wine Merchants.

The first in the series will be a rich, mellow and spicy 1964 Single Harvest Port, available in the Northern Irish market since the beginning of the year to coincide with landmark 50th birthdays and anniversaries.

Presented in the classic Taylor’s frosted bottle, and packaged in a high quality wooden box, it carries a recommended retail price of £175 a bottle. A limited amount is available.

“Taylor’s holds one of the most comprehensive and extensive reserves of very old, cask aged ports of any producer” says Chris Forbes from Taylor’s Port. “They include a collection of rare Single Harvest wines which we plan to release every year to coincide with 50th landmark celebrations.

There are few wines in the world which can match the longevity and freshness of these extraordinary Ports and the ones in our collection have survived in perfect condition.”

The 1964 Taylor’s Single Harvest Port will be followed in 2015 by the equally rare and exceptional 1965. Further releases of 50 year old Single Harvest Ports will follow.

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beer feature

Beer gets crafty “We’re doing American-style ales which use hops from the New World.

One of the varieties of hops we use is only grown by one farmer on the planet. English ales tend to be more malt-based. We’re radically different from that and it’s what makes us unique in Ireland.” Eoin Wilson, Farmageddon.

“People are more experimental now, and want to know more about beer and try deeper flavours. Erdinger and Hoegarden are quite distinctive, cloudy beers.” The Gerry White, John Hewitt.

W

hile old favourites continue to dominate the best selling lists, consumer demand for craft beers is on the rise and both publicans and local brewers are rising to the challenge.

The John Hewitt in Belfast’s Cathedral Quarter stocks 15 beers on draft, and over 20 bottled beers.

“As a free house, we can stock a good range,” says manager Gerry White, with the venue able to bring in exactly what it wants to meet demand from its customers.

Tying into a supply relationship is “cutting off your nose to spite your face,” he says, and those who do “are short-selling themselves.”

“We stock as many as we can from local breweries,” says Gerry, citing craft beers such as Poker Tree, Fulcrum and Farmageddon.

The John Hewitt also lists local bottled beer from Whitewater, Hilden and McGraths, as well as Hoppelhammer and McArdles on draft.

“We also have a good selection of German beers, which are popular,” says Gerry. “People are more experimental now, and

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want to know more about beer and try deeper flavours. Erdinger, and Hoegarden from Belgium, are quite distinctive, cloudy beers.”

Other popular choices in the pub include Boston lager Samuel Adams and real ales from English brewer Shepherd Neame. “With people travelling and everything else, customers will say they’ve been to a country and had this beautiful beer and we’ll get it in,” he says. “We have a guest beer every month.”

While craft beers command a premium, Gerry says: “We try not to out price them, we want people to try them.”

Alongside its more niche offering, The John Hewitt also lists the classics from Guinness, Harp, Carlsberg, Smithwick’s and Heineken on draft, to popular bottled beers such as Peroni, Sol and Becks.

Craft beer is also a speciality for The Hudson Bar on Gresham Street in Belfast, which stocks 16 draft beers and cider from Heineken to Dead Pony Club, and 40 bottled beers from all over the world.

When Director Michael Stewart and his partners were developing the concept of The Hudson Bar a few years back, they saw ahead of the curve and

decided to lean more towards craft beers ahead of traditional beers.

Recently introducing a new beer menu, the bar takes dedication to its art so seriously, the team was planning to use paper recycled from used hops for the menu.

“Our craft beer selection, especially on draft, is considered by many to be the best in Belfast,” says Michael. “Our own beer, The Hudson, is brewed in Scotland.”

The Hudson is described as a hoppy beer that steers from the normal, “a contemporary competitor”, he says. “Our staff is very engaging, and the driving force of the products and we always let customers sample it if they ask about a beer.

“Our customers asked about Brooklyn Beer, and we had to import it directly from NY so we did, and people are very happy to pay over £5 a pint for it.

“We change three of the draft beers every month.”

Another of The Hudson Bar’s staff members, Ryan ‘Junior’ Johnson, describes its beer selection as “the most diverse selection of lovinglybrewed beverages served with pride and panache.”

Growing local interest in craft beers is also reflected in new brewing initiatives such as Farmageddon, a brand currently encompassing three beers produced on a small holding in Co Down by seven friends in a co-operative venture.

“Our business model definitely makes us unique,” says Eoin Wilson.

“We are seven friends working together, and we’re all the boss

which makes everybody wants to grow the business.

“We’re doing American-style ales which use hops from the New World and are radically different to English hops. One of the varieties of hops we use is only grown by one farmer on the planet. English ales tend to be more malt-based. We’re radically different from that and it’s what makes us unique in Ireland.”

Farmageddon launched last year after 18 months in development, and has ambitious plans to expand with its range soon to be extended to seven variants.

The three now available - Golden Pale Ale, India Pale Ale and India Export Porter – were recently sampled at an evening held in Belfast’s Aether & Echo.

Currently producing 1,000 litres of beer per week, Eoin says Farmageddon will reach 2,000 litres within the month and has the capacity to keep expanding as demand grows.

The beers are produced without chemicals or preservatives, and the small holding where the brewery is situated represents somewhat of a utopian ideal for the co-operative with cider apple and pear trees, 10 pigs, five chickens, four dogs, a goat, fruit and vegetable plots and a bee hive.

‘For the Co-op members, home brewing is part of a mutual interest of growing fruit and vegetables, foraging, rearing pigs and chickens and a general love of self sufficiency,’ reads press for the brand. We believe in craft beer not chemical engineering, so the beer is unpasteurised and unfiltered as this can strip out flavour.

“Our customers asked about Brooklyn Beer, and we had to import it directly from NY so we did, and people are very happy to pay over £5 a pint for it.” Michael Stewart, The Hudson Bar.

beer feature

Beer volume sales increase but price focus continues The market • The harsh economic environment in Ireland has had a particularly negative effect on the beer market, resulting in the market value for IoI decreasing from E3.18bn in 2008 to €2.88bn in 2013.

• The on-trade beer market has witnessed the steepest declines in value, yet remains the most valuable sector of the market with values estimated to be €1.98bn in 2013, of which NI is expected to account for €693m and RoI €1.29bn.

• In contrast, the off-trade has grown as a result of consumers drinking away from licensed premises in an effort to save money. Off-trade beer market values are expected to reach €902m in 2013, €316m of which is accountable to NI and €586m to RoI. • Despite declining values in the market, beer volumes in Ireland have grown and are estimated to reach approximately 121 million litres in 2013.

Market factors Removal of beer duty escalator eases NI pub’s woes • The beer duty escalator was a piece of government legislation introduced in 2008 that automatically increased beer duty in the UK, including NI, by 2% above the rate of inflation every year, and was set to be in place until 2014/15. However, the beer duty escalator was scrapped in the UK government’s 2013 budget.

• Since 2008, the legislation brought a 42% increase in taxation for NI consumers buying beer, and has been linked to the closure of many pubs and leaving others on the brink of closure.

• Prior to the budget announcement, a three pence increase in price was planned by the UK government, but instead a reduction in price of a penny was announced.

• Licensed premises, the most heavily affected by the escalator, have hailed the decision as one that will save thousands of jobs and pubs in 2013 and restore the industry’s ability to contribute to the economy.

Older consumers will be more important to the beer industry in the near future • Older consumers are quickly becoming the key demographic in Ireland, with consumers over the age of 55 expected to account for as much as 34% of the NI population by 2032 (NISRA). At this time, consumers over 65 will constitute the largest consumer age group in NI. In the same time frame, the core alcoholconsuming group of 18-24 year-olds is expected to decline in number.

• Similarly in RoI, the number of consumers older than 55 years of age will increase to constitute 34% of the population by 2041, up from 21% in 2011 (CSO).

• Mintel finds that consumers in Ireland are particularly less likely to frequent the on-trade and consume alcohol as they age, with this trend being particularly apparent for consumers over the age of 45 (Toluna, September 2012).

• Moving forward, it is important that beer brewers do more to reach out to elderly consumers to provide products and services that will have greater appeal and increase their consumption rates.

What we think • Whilst the value of the beer market in Ireland has steadily decreased between 2008 and 2013, volumes of beer consumed have increased, highlighting that whilst consumers are still drinking beer, the below-cost selling in the off-trade has taken its toll on the more profitable on-trade sector of the market.

• The price of beer remains a very topical issue in 2013 and the relentless economic gloom has made consumers increasingly price sensitive. As such, Irish consumers will continue to seek the best value, which is currently provided by the off-trade. However, legislative changes including minimum pricing and the scrapping of the beer duty escalator may offer the on-trade some respite.

• Opportunity is rife in the craft beer market, although Irish consumers have little understanding of what constitutes ‘craft’: there is ample opportunity for large brewers to get involved in the craft beer market through working with the smaller, independent brewers. ● Going forward, it is likely the market will increase its innovation in an effort to create a sense of excitement and rejuvenate growth in the market, whilst beer brands will be expected to increasingly cater for the important elderly consumer. See mintel.com for further information.

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Market research and analysis consultancy Mintel reported on trends in the all-Ireland beer market in a recent report. Its findings were as follows: Forecast • Looking ahead of 2013 Mintel predicts that the value of the Irish beer market will continue to decline, decreasing by €59m from €2.88bn in 2013 to €2.82bn by 2018.

• Although declining year on year, the on-trade will continue to account for the largest proportion of value in the beer market, with on-trade beer value projected to decrease to €1.80bn in 2018 from €1.98bn in 2013.

• Off-trade beer is expected to continue growing, with values increasing from €902m in 2013 to more than €1bn in 2018.

• Whilst the total market is forecast to continue declining, the rate of decline is expected to slow and the market will become more stable. The growth rates witnessed in the off-trade will be the key contributing factor to slowing the decline of the beer market.

• The decline in the on-trade can be traced to the simple fact that consumers have less disposable income and therefore have less money to spend on luxuries such as frequenting the pub.

• This is the reason the off-trade has witnessed such consistent growth rates; with less people visiting the on-trade, the off-trade is reaping the benefits through its ability to sell larger quantities of beer at much lower costs.

Excise duty on beer remains high in RoI • Beer remains highly taxed in RoI, with the region having the fourth highest excise duties on beer in the European Union (EU), following only Finland, the UK and Sweden.

• It is argued that the high alcohol-related societal costs of €3.7bn in RoI warrant the high levels of excise duties (alcoholireland.ie, May 2012).

• In contrast, industry sources believe such high duties on beer are unfair given the relatively low alcoholic volume of beer and the industry’s contribution to exports, jobs and agriculture in Ireland.

The consumer Lager is the most popular beer • Lager is the most popular beer type in Ireland in the on-trade and off-trade, with 50% of NI consumers and 43% of RoI consumers having consumed lager on licensed premises compared to 40% of NI and 46% of RoI consumers having done so in the home (Toluna 2013).

• Irish men are more likely than women to consume alcohol in the home, with some 56% of NI and 62% of RoI males doing so.

Similarly, employed consumers are more likely to consume lager in the on-trade than are the unemployed (Toluna, February 2013).

• Ale and stout have collectively lost the majority of their appeal to Irish consumers, with Toluna (February, 2013) data finding that only 13% of NI and 12% of RoI consumers drank ale in pubs in the last 12 months and that 15% of NI and 17% of RoI consumers drank stout in pubs, pointing to a need for stout and ale to be ‘reinvented’.

• Regardless of 100% growth in the craft beer market in 2012 (Drinks Industry Ireland Magazine, May 2013), consumption of craft beers in Ireland is still relatively low, with consumers with high amounts of internet usage showing the highest levels of consumption. This suggests smaller companies such as craft brewers are effectively using internet channels such as social media to market their products. Imported beers are mostly consumed in the home, whilst younger consumers (aged 18-24) are more inclined to drink fruit flavoured beers in the on-trade, with a quarter of Irish consumers this age doing so. There is an opportunity for brewers to target mature consumers with fruit beers.

beer feature

Heavenly Heverlee An original, rediscovered F

or beer aficionados, a trip to the city of Leuven in Belgium is likely to be near the top of the bucket-list. Its brewing credentials date right back to medieval times, and the city which is regarded by many as the beer capital of the world, continues to lead the field.

Most recently past and present have met with the launch of Heverlee, recently introduced by Tennent’s NI into the local marketplace, where it is already developing a firm fan base amongst those who take a pride in really knowing their beers.

Heverlee has been recreated using ingredients and techniques from hundreds of years ago, redeveloped following extensive research at Belgium’s largest abbey - by master brewer Joris Brams. The Leuven-born brewer was given unique access to records in the ancient Abbey of the order of Premontre in Belgium, where the beer was originally brewed before the recipe was lost in the mists of time. Working with the monks and a local brewer, Brams used descriptions of the ancient beer to create Heverlee, which uses barley, hops (including the noble Saaz Hop - the most expensive in the world) and a much slower, more traditional brewing process. The resulting 4.8% Belgian pilsner lager offers consumers a perfectly balanced premium product, with credentials packed with authenticity, provenance and quality.

Savouring a glass of Heverlee, Phil Ervine, beer brand manager for Tennent’s NI, adds: “The monks’ motto is Ne Quid Nimis (Life in Balance) and you’ll see the phrase all over the stained-glass windows of the Abbey if you visit. In fact, visiting the Abbey will soon be more attractive than ever, as the old mill where the monks first brewed lager is being converted into a modern Heverlee café bar, offering a chance to enjoy Heverlee in its natural setting.

“Heverlee is a beer to be enjoyed in slow-time: it’s about helping provide those moments of little surprises and unexpected smiles in life that should be savoured … but you don’t have to take the time to travel to Belgium for this unique drinking experience. Heverlee is now available across Northern Ireland and is enjoying fantastic success as people make their own taste discovery. Ultimately it’s ALL about taste, so I urge consumers to taste Heverlee for themselves, to discover why a centuries old tradition is building a mega fan base today!”

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beer feature

Local brew awarded at Ireland’s largest craft beer festival

F

ulcrum, a new wheat beer launched last year by Clearsky Brewing in Northern Ireland, proved successful with judges in the 2nd annual Alltech International Craft Brews and Food Fair in Dublin, Ireland’s largest craft beer festival.

The recent startup brewery, which is based in Dungannon, gained a silver medal at the event, making it the most successful product from Northern Ireland at the prestigious event.

In addition to the silver for Clearsky, two other Northern Irish companies, Armagh Cider from County Armagh, and Hilden Brewery from Lisburn in County Antrim, both gained bronze medals. Last year Hilden won the Dublin Cup, the top award at the international fair.

They were among 47 breweries showing almost 200 beers, ales, stouts and ciders at the event in Dublin.

Fulcrum is Clearsky’s first branded beer, was launched at the end of October and is already available in bars and through off-sales across Northern Ireland. The bottle-conditioned beer has 5% abv and is being retailed in 500ml bottles.

It is the brainchild of Stephen McKenna, who has extensive management and marketing experience over 20 years in the industry with Diageo.

“This is an immensely important recognition of the quality of the beer in just a few months following its launch,” said McKenna. “The beer has really only been on sale in bars and off sales since December and winning the medal is very exciting and extremely encouraging.”

McKenna hopes to export the beer to the Republic of Ireland, GB and the US, with Drinks Inc handling distribution.

The show saw a record number of visitors tasting some of the finest craft beers from around the world. Visitors included brewers, publicans and beer enthusiasts covering all aspects of brewing from flavours and yeast selection, to pairing the final product.

“We will return in 2015 as it is clear from the huge crowds that gathered here over the last few days that there is excitement brewing in the industry and a rising tide will raise all boats,” said Dr. Pearse Lyons, founder and president of Alltech. “We expect great things in the future and we are delighted with the range, quality and styles of craft beer exhibiting alongside us this year.

“The fair is designed to gather brewers from all levels across the world, in Dublin, to master their craft and network with each other.”

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Budweiser has come on board as team sponsor of the Belfast Trojans American Football team, which has also moved to a new home ground at Belfast Harlequins Sports Arena in time for the start of the 2014 American football season at the end of the month (March). Pictured are Mark McGrath (left), bar manager at Belfast Harlequins Sports Arena, and Budweiser representative Rod McCrory from Tennent’s NI with Belfast Trojan players Christophe Perret and Barry Kiel. The team is reigning Shamrock Bowl champion of the Irish American Football League and, last year, they also went on to win the Atlantic Cup in the European Federation of American Football’s Western European Championships.

‘Unique’ craft beer service launched in RoI

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Texan former chef, now Dublin-based, has launched a new service as a go-between microbrewers and the hospitality sector supplying craft beers.

James Winans’ new venture, Vanguard Beer Collective, is laying claim as a unique business model in Ireland which takes the hassle out of supplying and buying craft beers.

Living and working in Dublin as a chef for 11 years, Winans identified a market gap around the management and supply of craft beer in a rapidly growing market. Brewers had less time to brew while managing orders and deliveries, while publicans had to deal with each brewery individually; resulting in lots of separate orders, invoicing, servicing and frequently late or missed deliveries.

Vanguard Beer Collective aims to simplify the business by running all of these processes through one company in a one-stop shop facilitating both publicans and micro-brewers.

It offers publicans a large and expanding selection of Irish craft beers on tap and in bottle form, while also providing transportation, installation and maintenance of lines for each pub, staff training, and a package consolidating ordering, delivery and invoicing from a range of different breweries to one contact.

The company benefits the microbrewers by increasing turnover without additional costs or personnel and giving additional market share to each microbrewer guaranteeing greater brand awareness. As each beer is added to the Vanguard Beer Collective portfolio, it is introduced to a wide range of new and existing customers around the country and is supported by a marketing plan.

The new service also offers keykegs to clients and customers, which are only 60% the size of regular kegs.

Winans’ goal for 2014 is a turnover of €1m, based on acquiring five new accounts per month, and he has a long term plan to export Irish craft beer internationally.

pub news

Whites Tavern reopens for business

The historic pub has undergone a refurbishment.

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ne of Belfast’s oldest pubs, Whites Tavern in the city centre, has reopened with a new look after owner the Beannchor Group resumed management of the business.

With the aim of restoring the historic venue to its former glory, its downstairs rustic bar has been improved with the introduction of new art, branded Whites’ barrels to age whiskey, port and blended Oloroso (fortified wine) and a charcuterie cupboard housing a variety of cheeses and cured meats. Whites’ original fireplace remains the focal point of the downstairs bar, creating a

warm welcome, particularly in the winter months.

Upstairs, the wallpaper has been stripped back to reveal warm maroon painted walls, with staging added to facilitate live music and intimate gigs.

A hearty new lunch menu, inspired by traditional favourites, includes a range of freshly made soups, sandwiches, baked macaroni and cheese and homemade pies.

In addition to the traditional ale, porter and whiskey Whites is famous for, customers will also be able to sample an exciting range of guest wines, with a new variety introduced every fortnight.

Special behind-bar wine display

units, housing dozens of varieties, have been installed to provide space for Whites’ new wine offering.

A new entertainment line-up will see live music fill the venue seven nights a week, with regular sessions from the Belfast Trad Collective and a live pianist amongst the varied line-up.

From the outset, customers will be encouraged to play a part in creating the entertainment, with Whites’ own piano, guitar, fiddle and Bodhrán available to patrons to pick up and play.

“Whites Tavern is one of Belfast’s most iconic pubs and has long been a part of the fabric of the city’s social scene,” said Sorcha Wolsey, operations director at Beannchor. “Following the success of our latest launch, The Dirty Onion, we can see that there clearly is a real appetite for traditional Belfast pubs that offer an authentic local experience.

“The new-look Whites Tavern retains the much-loved character and ambience of the venue that made it so popular. A small and sympathetic refurbishment has been undertaken, to improve the customer experience, with the introduction of food and a quality entertainment line-up to provide a contemporary Belfast experience within one of the city’s most historic pubs.”

The Dirty Onion welcomes Jameson Barrel-Man sculpture

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ith the Beannchor-owned Dirty Onion in Belfast’s Cathedral Quarter occupying the site of an original 1800s warehouse with a unique place in the history of Irish whiskey, a sculpture has been added to its front yard to celebrate the historic relationship.

The red sculpture, the Jameson Barrel-Man, was commissioned by the team at Dillon Bass, working with design and marketing consultancy Drinksology to provide a lasting testament to a mostly unsung figure, while also creating something modern and quirky that wouldn’t look out of place in The Dirty Onion’s yard.

“John Jameson himself would have approved,” said Karen Anderson, brand manager at Jameson.

“He respected the physical labour involved in the journey from grain to glass, which is why he put two barrel-men on the label of every single bottle of the world’s most famous Irish whiskey.

“The figure of a barrel-man was a clear and fitting choice for the space. After that, it was a matter of commissioning and designing the piece to reflect the venue and then managing the installation. Dillon Bass have a good relationship with Beannchor and it’s wonderful being able to create something unique in such a fabulous location.”

Commenting on the unique partnership, Sorcha

Wolsey, operations director at Beannchor, said: “Our vision for The Dirty Onion was to create a unique new hospitality experience within one of Belfast’s oldest buildings. In the planning and development of the new venue, we made great efforts to ensure we honoured its history and heritage; our partnership with Jameson has brought a further dimension to our efforts to pay homage to the past. We hope the barrel-man statue will become an iconic installation, which will help visitors to The Dirty Onion understand the rich history of this unique architectural treasure.”

To mark the historic relationship between Jameson whiskey and The Dirty Onion on Hill Street, Belfast, a distinctive red sculpture, the Jameson Barrel-Man, was commissioned for its yard.

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Bacardi Brown-Forman bar profile

Horatio Todd’s, Ballyhackamore Continuous improvement and innovation in its food and drinks offer keeps the East Belfast bar fresh, says General Manager Morgan Watson, while a lengthy staff induction programme ensures its quality service stands out from competitors.

WHAT IS ON OFFER AT HORATIO TODD’S? We’re a local bar and restaurant, and we cater for the local community and beyond. We want to deliver complete customer satisfaction; be it food, drink or entertainment. We have casual dining throughout the day, more formal á la carte dining and bar snacks.

For drinks, we have an extensive range of world beers on draft and bottle, a premium selection of spirits and liqueurs and an extensive cocktail and wine list.

Entertainment-wise, we have live entertainment on Thursdays and Sundays with various acoustic acts, and house DJs playing anything appealing to all musical preferences at the weekend.

MY ROLE As general manager, I’m responsible for the overall running, as well as business planning and strategic planning and review. We’re all very hands on so you’ll find us on the floor during service or behind the bar but everyone has their role to play, and I make sure everyone is fulfilling their role properly to make sure the business is fulfilling its overall objectives.

WHAT IS YOUR CURRENT FOCUS? It’s mainly based around our food offering; so much competition has opened over the last few years. We need to keep reinventing our food offering so it’s attractive and keeps business, as well as attracting new customers.

We’re constantly reviewing our overall drink offer, to offer new things to customers and we’re ever changing our feature cocktails, bottled beers and spirits and mixers.

BEST SELLERS AND PERSONAL FAVOURITES Whereas other bars would have a

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vodka/gin ratio of 4/1 or 5/1, it would be 2/1 here. A lot of our spirits and cocktails would be a break from the norm. A big proportion of our best sellers would be old classics like daiquiris, mojitos and Grey Goose French martinis but we also sell a lot of our own creations.

One of our best sellers is our own Raspberry Sling, a refreshing mix of Finlandia with Crème de Cassis, fresh raspberries, pressed apple juice, pineapple juice and fresh lemon juice.

My personal favourite would be a Dark & Stormy, dark rum with fresh lime juice, bitters and ginger beer; simple but classic.

WHAT INSPIRES ME I enjoy seeing all the components of the business coming into place, and for all aspects of the business to run efficiently and effectively. I love educating consumers about new things; dishes, styles of food or wine they’ve never tried, a new craft beer or working with

spirits and liqueurs. It keeps customers coming back week-in, week-out, and gives them a great experience.

HOW IMPORTANT IS TRAINING? Anybody who opens a bar, restaurant or café without having training as a fundamental component of their business plan is absolutely mad. The thing that makes the difference between a good business and a really great one is quality of service. To keep people coming back, you have to deliver beyond their expectations.

Everyone who starts here has an induction programme that lasts up to ten days, with a day of orientation, then table service, customer service, bar etiquette and product knowledge, cocktail training, wine training and food matching. Once they’ve done the initial induction, they are ‘buddied up’ for the first few shifts. People are the one thing that’ll make your business stand out from the competition. Once you’ve done that, it’s all about continuous

improvement through benchmarking and competitor analysis, comment cards and mystery shopper reports, and also through performance reviews and individual development plans; all feeding into the overall business objectives. We want a customer return rate of 99%.

FUTURE PLANS We’re looking at extending our beer garden, making it more purpose built for outside events, more attractive for outside dining and to make better use of the space.

We also have a continuous focus on improving the experience for consumers, be it food or cocktails and always keeping it fresh and making sure there’s something new for customers.

DESCRIBE HORATIO TODD’S IN THREE WORDS Quality, comfort (and a touch of) class; that underpins everything we do and if it doesn’t fit in with our benchmark, it doesn’t fit in with the business.

hotel news

Hospitality market recovering in RoI

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Pictured at the 24th CIE Tours International Awards of Excellence in Dublin Castle are, from left, Brian Stack, managing director of CIE Tours International with silver merit award winners Sharmaine Dickson of The Merchant Hotel, Belfast; Stephen Perry of Ballygally Castle in Co Antrim; Andrew Moore of Hilton Belfast; and Crona McDermott and Yvonne Inglais of Mill Park Hotel in Donegal. Category winners were chosen according to feedback from 28,000 customers.

Five stars awarded to Sperrin View House A

self-catering holiday home at the foot of the Sperrin Mountains has been awarded a five-star quality rating by the Northern Ireland Tourist Board (NITB) in only its second year of business.

Sperrin View House, located on the outskirts of Desertmartin, is a luxurious

four-bedroomed, two-bathroom country house sleeping up to seven people.

The accommodation provides an abundance of features, including creature comforts such as welcome packs, high quality toiletries, bath robes and slippers for each guest.

It also offers a dedicated computer room with free Wi-Fi, an electric

Sperrin View proprietors Paul and Geraldine Martin offer hospitality to Claire McLaughlin and Caroline Adams of NITB in celebration of their five-star award.

gated driveway, private garden with barbecue, swing set and outdoor table and chairs.

A snooker table, dart board and basketball ring are housed within a large garage adjacent to the property.

The owners also offer a personal meet and greet for guests on arrival to orientate them around the house and

avills Ireland is reporting 2013 as a bumper year for hotel sales in the Republic of Ireland, with 39 sales valued at €200m and an increase of 11.9% (14,600) in hospitality sector employment.

Last year also saw an increase of 6% in tourists visiting from overseas and banks actively lending again, according to the property consultant, which also lays claim to handling 80% of hotel sales over €5m.

“2013 was a strong year for tourism with the number of visitors from our key markets in Britain and North America rising strongly,” said Dr John McCartney, economist and director of research at Savills Ireland. “This fundamentally stems from a robust recovery in both economies, and from the success of events such as the Gathering.

“Discretionary spending suffered a severe blow during the recession.

However, led by a strong recovery in the labour market, household disposable incomes are now beginning to edge up again. As a result, consumer sentiment is at its highest level for almost seven years, the savings ratio has come right down, and people are once again beginning to contemplate holiday breaks.

local area.

The property was assessed under NITB’s Tourist Accommodation Quality Grading Scheme, which scores establishments in a number of areas including the exterior of the premises, bedrooms, bathrooms, public areas and kitchens, the welcome, management efficiency and cleanliness of the property.

Sperrin View House was recognised as operating to an outstanding level in all areas.

Under NITB’s Welcome Schemes, it also qualified as providing specialist extra services and facilities suitable for families, walkers and cyclists.

“Consumers like to see star ratings when making their choices of where to stay and what to see and do in Northern Ireland as they let them know what to expect,” said Caroline Adams, NITB quality and standards manager.

“As more tourism businesses become Quality Star Rated, the choice widens and becomes clearer for consumers, while quality and standards improve generally.”

Sperrin View House proprietor Paul Martin said: “We believe going through the assessment was a very positive move that means our guests can see the house has been independently verified as a five-star accommodation.”

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NIHF

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q&a

A Day in the Life Terry McCartney, owner/manager of Belmore Court & Motel

WHAT IS YOUR CURRENT ROLE? Being an owner/manager means that one day you’re welcoming the world’s press, the next day you are clearing a blocked toilet. It’s the wide variation that keeps me different.

No two days are ever similar.

OUTLINE YOUR BACKGROUND IN HOSPITALITY I was born while my parents lived in the Lough Erne Hotel, Kesh, so I suppose I was always going to end up in the business. It was a nice coincidence that after completing my studies in computers, the Internet has become a large part of the industry.

WHAT DOES YOUR ROLE INVOLVE? On a yearly basis, it’s about managing the strategy; a quarterly basis, it’s about reporting to the bank; a monthly basis, it’s about managing people; and on a daily basis, it’s about ensuring we stay number one on TripAdvisor by meeting and exceeding customer expectations.

WHEN DID YOU TAKE UP THIS POST? The Belmore Court & Motel began trading in 1991. Although I helped part time, I actually returned from England and purchased the business from my father in 1995 – ceasefire year.

BEST/WORST PARTS OF YOUR JOB The best part of the job is meeting and dealing with people. The worst part of the job is meeting and dealing with people.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY SECTOR? Internally, the most challenging issue is staying ahead of the competition – but this is what I enjoy. Externally, the current economic climate is the challenge.

OUTLINE A TYPICAL DAY Usually a 5k run or a 2k swim, followed by breakfast with the family, a two-minute drive to work and then to look at the figures for the previous day and the stats for the week ahead. Working on marketing, accounts or operations takes up most of the morning – including a coffee with a friend or two. The afternoon could be spent doing some maintenance or informal chats with the rest of the team.

PROUDEST MOMENT OF YOUR CAREER TO DATE The proudest moment has to be the opening of 30 new Superior & Executive Bedrooms in May 2009; it’s a pity my father didn’t get to see this new development of something he had inspired.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL HOSPITALITY INDUSTRY The friendship, craic and banter in Fermanagh and Northern Ireland. There are some real assets in our industry who work hard and play hard.

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? Family time, photography, watch rugby, run and use social media.

TELL US SOMETHING ABOUT YOURSELF NOT MANY PEOPLE MAY KNOW I was on ITV’s Blind Date on December 25th, 1994 – I was rejected!

A BRIEF OUTLINE OF A TYPICAL DAY

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“Usually a 5k run or a 2k swim, followed by breakfast with the family, a two-minute drive to work and then look at the figures for the previous day and the stats for the week ahead. Working on marketing, accounts or operations takes up most of the morning - including a coffee with a friend or two. The afternoon could be spent doing some maintenance or informal chats with with the rest of the team.”

Welcome to the most glamorous event in town, the

19th Annual Janus Awards for Professionalism, celebrating our Hospitality Industry’s leading star performers The Awards Ceremony and Dinner will take place on Friday 16th May 2014 In the Stuart Suite, Culloden Estate & Spa. Book your ticket now for the industry’s premier awards ceremony.

Arrival: 7pm followed by Dinner & Awards Ceremony Finalist discounted rate: £55 + vat = £66 Individual ticket (non-finalist): £80 + vat = £96 Table of 10: £800+ vat = £960 Table of 12: £960 + vat = £1152 Book & pay before Friday 11th April and receive 10% discount on full rate tickets only.

(Additional discount does not apply to finalist ticket price) Cheques to be made payable to ’Podiem Ltd’ and forwarded to: A: Podiem, Lismachan Courtyard, 378a Belmont Road, Belfast, BT4 2NF C: Philippa Spiller or Olivia Stewart T: 028 9076 1030 E: janus@podiem.com To arrange a bank transfer for payment please contact Podiem for Bank account details.

Places will be reserved on a first come, first served basis.

Full payment must be received in advance of the event.

Cancellations after 25th April will not be refunded and must be paid in full.

tourism news

Castle Espie Wetlands awarded four-star rating C

astle Espie Wetlands Centre in County Down is the latest visitor attraction to be awarded a four-star rating under the Northern Ireland Tourist Board’s Quality Grading Scheme.

The popular wildlife reserve has achieved the ‘excellent’ rating in its second year of participating in the scheme, following a three-star ‘very good’ rating a year ago.

The Wetlands Centre on the shores of Strangford Lough is one of Northern Ireland’s most tranquil and family-friendly visitor attractions, managed by the Wildfowl & Wetlands Trust. During the winter months, almost the entire world’s population of Brent Geese can be seen there, and bird hides and nature walks allow visitors to get close to the native wildfowl and the Centre’s collection of endangered birds from around the world.

Offering wild woodland walks, soft play areas, events and workshops, art exhibitions and a coffee shop, the Centre provides a great fun day out for children and features many eco-friendly features such as a wildlife garden and energy systems fuelled by the sun and wind.

“The NITB assesses visitor attractions on a variety of criteria including cleanliness, service and hospitality – Castle Espie had an excellent overall score and improved in most areas since last year,” said Caroline Adams, NITB quality and standards manager.

Maeve Curran, marketing and communications manager at Castle Espie, said: “At WWT Castle Espie Wetlands Centre, we monitor and try to increase the quality of everything we do on a daily basis. Small changes can make a big difference for visitors and we are therefore very pleased to take another leap up the quality ladder with an ‘excellent’ four-stars rating from the NITB.”

Caroline Adams, NITB quality and standards manager, is pictured presenting Maeve Curran, marketing and communications manager at Castle Espie, with the Centre’s four-star award.

Irish cycling legend launches Be Part of the Start campaign

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Be Part of the Start campaign was launched last month by the Northern Ireland Tourist Board (NITB) encouraging locals in join in with the festivities taking place around the country to celebrate hosting the start of the Giro d’Italia cycling race.

The Grande Partenza or ‘Big Start’ of the race will see around 200 of the world’s best cyclists from over 30 countries converge in Northern Ireland this May, with 140,000 overnight visitors expected, including 42,000 from out of state. In addition, an estimated 800 million are expected to tune in from across the globe to watch the cyclists

compete along Northern Ireland’s roads.

Irish cycling legend Stephen Roche, a former winner of both the Giro d’Italia and the Tour de France, flew into Belfast last month to launch the NITB campaign. Roche was also inducted into the Giro d’Italia Hall of Fame last month, making him the third rider to be awarded a coveted place in the race’s roll of honour. The ceremony was held at the Causeway Hotel - the first time it has taken place outside Italy.

“Obviously, the fact that Northern Ireland is hosting an event as prestigious as the Giro d’Italia is a dream come true for the legions of cycling fans throughout Northern Ireland and the Republic,

but the excitement will not only be for the cycling community,” said Ruth Burns, NITB destination marketing and PR manager. “In addition to the feast of cycling, there will be a fantastic array of family-friendly events and festivals in Belfast and Armagh in the run up to and during Giro with lots of music, food and live entertainment for visitors to look forward to.

“As Northern Ireland embraces the pink of the leader’s jersey, this will be a hugely colourful and not-to-be-missed experience which is why we’ve launched our ‘Be Part of the Start’ campaign to urge everyone in Northern Ireland and the Republic of Ireland to come along and join in the festivities in May.” The event will begin with the Giro d’Italia Team Presentation in Belfast on Thursday, May 8 with the competitive action getting under way on Friday, May 9 with the Team Time Trial from Titanic Belfast to Stormont and finishing at Belfast City Hall.

Saturday (May 10) will see the competitors travel up to the North Antrim Coast and race along the Causeway Coastal Route back to Belfast before concluding on the Sunday (May 11) with a road stage from Armagh to Dublin.

As Northern Ireland gears up to host the first three stages of the Giro d’Italia over May 9–11, former winner and racing legend Stephen Roche from Ireland visited Stormont Estate to launch NITBs ‘Be Part of the Start’ campaign. “This really is a once-in-a-lifetime opportunity for people in Northern Ireland to witness an event like this at such close quarters and with all the festivities being organised to mark the occasion, I would certainly echo the words of the Northern Ireland Tourist Board and urge people to ‘Be Part of the Start’ in May,” said Roche.

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tourism news

Pictured are, from left, Sinéad Murray, co-operative marketing manager at Tourism Ireland; Anne McMullan, director of marketing and communications at Visit Belfast; and Ellie McGimpsey, business development manager at Belfast City Airport.

Doncaster link returns to City Airport

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elfast City Airport is adding a new route, to Doncaster-Sheffield Airport via UK regional airline LinksAir, from April.

The two airports previously had a direct connection via flyBe but it has not operated since 2011.

The service between Belfast City Airport and Robin Hood DoncasterSheffield Airport will commence on Friday, April 11.

“The re-establishment of the air link between Belfast and Sheffield is great news for Northern Ireland,” said Trade Minister Arlene Foster, welcoming the new link. “It not only strengthens our own access to the north of England and the greater East Midlands, but also makes it easier for people to get to Northern Ireland for business or a holiday.”

The announcement was also welcomed by Tourism Ireland. “The introduction of this new LinksAir flight is really good news,” said CEO Niall Gibbons. “It will certainly expand travel options for holidaymakers in the north of England who wish to visit Northern Ireland.

“As an island destination, the importance of convenient, direct flights cannot be overstated; we know there is a proven direct correlation between access and growth in visitor numbers.”

Ellie McGimpsey, business development manager at Belfast City Airport, said the route had been missed in recent years by both leisure and business passengers alike.

“With Belfast City Airport just minutes from Belfast City Centre and Doncaster-Sheffield Airport located less than an hour’s drive from cities such as York, Sheffield, and Hull, this new connection provides passengers with quick, direct access to the East Midlands,” said McGimpsey.

“At Belfast City Airport, we regularly invest in our own facilities to enhance the customer experience and will continue to work closely with our partner airlines to develop our already strong route network and ensure connectivity to key UK and European destinations.”

LinksAir Commercial Manager Roger Hage highlighted Sheffield as the UK’s fifth biggest city, surrounded by the South Yorkshire, North Nottinghamshire, Lincolnshire and Humber regions.

“Flights start at just £64 one way and, unlike almost every other airline, this includes all taxes and charges, a hold bag of up to 15kg, fast-track security access at Belfast City Airport, seat selection as well as a complimentary refreshment and newspaper on board,” he said.

Northern Ireland Tourist Board’s Eimear Callaghan joins Ulster Rugby’s Ruan Pienaar, John Afoa and Roger Wilson to kick off the Board’s new online campaign, #placethekicker, encouraging fans to guess the location of attractions the players are visiting. Short breaks can be won by contestants on twitter and facbook over the weekends of Ulster Rugby fixtures at Ravenhill Stadium (Ulster v Connacht on April 11 and Ulster v Leinster on May 2). See discovernorthernireland.com/placethekicker for more information.

Pictured at the Northern Ireland Tourist Board’s Customer Service Masterclass held at Galgorm Resort and Spa recently are keynote speaker Richard D Lewis, British linguist and cross-cultural communications consultant with Catherine Keegan, visitor experience manager at the Guinness Storehouse, and Susie McCullough (right), NITB director of business support and events. Lewis gave local tourism businesses a masterclass in embracing and celebrating cultural diversity as a means of winning more customers, while Keegan spoke about embracing cultural needs of visitors and addressed the importance of sustainability.

City Airport launches new familiarisation programme for tourism

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new travel trade familiarisation programme has been launched by George Best Belfast City Airport to ensure travel agencies and tour operators are kept up to date with activity at the airport which would be of benefit to their customers.

The ‘Fam Friday’ events will take place at the airport on the last Friday of every month, when

those working within the local travel trade are invited to familiarise themselves with the latest routes, offers and facilities available at the airport.

“Fam Fridays will be an opportunity for those working within the industry to come to the airport to have lunch with the management team and to hear more about the routes we serve and the airlines they are operated by,” said Ellie McGimpsey, business development manager at Belfast City

Airport. “Tours will be provided to show how quickly and easy it is for passengers to move through the airport, which has benefitted from £15m in private investment over the last four years.

“The sessions will also provide participants with a greater knowledge of the facilities and retail establishments available at the airport, and make them aware of any fast track security or parking offers that may be of benefit to their customers.”

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tourism analysis

Boosting tourism potential through Wi-Fi connectivity

By Dr Peter Bolan

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n this digital media age, tourists are seeking to stay connected online more than ever, and particularly through their mobile devices. Visitors, tourists and event-goers therefore want to access the web while travelling and, if you’re smart, you want them to have it (easily and ideally for free). Why? Well, they are checking their itinerary, researching attractions, looking up local events, loading maps, and checking out local hotel and restaurant reviews. If you have posted any key information for online/offline activities, you will increasingly want visitors to scan your QR codes and view your mobile web sites. You may have created an innovative mobile app that you want tourists to be able to use effectively to enhance their experience.

Today’s tourists also want to share everything online. They post

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photos and videos to Instagram and Pinterest, Facebook their friends and family, check in and brag about their adventures and like to tweet or blog throughout their trip. That’s the new kind of word-of-mouth (eWOM), it’s free advertising and you want a slice of it. Some travellers depend on being online to stay connected to their work.

They are answering email, checking calendars/schedules, working on documents, and joining web meetings etc. It is becoming increasingly crucial to ensure that our tourist venues and resorts cater to consumer appetite for such constant connectivity.

Providing quality public Wi-Fi therefore matters to tourism, and by extension events, for several key reasons: Your mobile network service/coverage isn’t good enough You can’t control the quality of coverage you get for every type of mobile service. Even if your visitors can make calls on their networks, they may not be able to load decent internet data.

International visitors hate roaming charges If tourists do use their phone or rent a phone, many skimp on data services while travelling. That does not mean they want to stay offline. They are probably looking everywhere for free Wi-Fi. More devices use Wi-Fi than ever before Smart phones, tablets, laptops, net books (and soon wearable tech such as smart watches and google glasses) all depend on Wi-Fi to get the most out of

what they can do. People increasingly take these devices to events and on holiday/business trips and they want to use them.

Around the world, many towns, cities and resorts are now catching on to this important fact. From Florence, Paris and New York to Taipei in Taiwan, many cities now offer variations on free Wi-Fi and recently these places all featured in a list of the world’s most connected cities for travellers. They understand this is important because it increases the level of connected experience the tourist has, and is also a selling feature for the destination to offer such a service.

One of the latest innovative projects in this arena in Northern Ireland has been in the coastal resort of Portrush.

Entitled ‘Surf Portrush’, the initiative has been developed by Portrush Regeneration Group with support from the Department for Social Development and the Northern Ireland Tourist Board, and commissioned and overseen by Coleraine Borough Council.

Unlike a few other Northern Ireland towns where this has happened in some capacity, the free Wi-Fi service is extended to cover the beaches and other recreational/tourist areas providing excellent coverage across the whole resort (not just the town centre). Speaking at the launch of the new service recently, Tourism Minister Arlene Foster said: “Developing and implementing technology solutions to transform the provision and distribution of visitor information is a vital tourism asset. Free Wi-Fi across the whole resort will not only raise standards and broaden the appeal of Portrush but it will also develop our evening economy and tourism growth.”

One of the key advantages offered to visitors in Portrush is that they can now get online for free without incurring roaming charges through mobile networks. Therefore visitors to Portrush and many of the important events which happen there will now be tweeting, posting and sharing through social media etc much more than ever before. This eWOM has the potential to really boost the profile of the resort, particularly during the high-profile events and festivals that happen in the area. It is also a strong selling point for the tourist town that it now offers such a service to visitors.

This is an excellent example of showing that not only are we serious about developing tourism in Northern Ireland and catering to the needs of the tourist but that we are also at the forefront of the digital frontier that we now find ourselves in. Let’s hope we see more such innovative projects in relation to digital technology and connectivity occurring throughout Northern Ireland in the months and years to come.

business news

Local insurer awarded for customer services L

ocal independent broker Willis Insurance & Risk Management was awarded Best Customer Service Initiative at the inaugural Chartered Insurance Institute Public Interest Awards held at LSO St. Luke’s in London.

As the only Northern Irish company to be short-listed, the Willis entry centred on the Killeaton flooding story involving Commercial Business Unit Manager Amanda McConkey and her team helping a large number of distressed residents with their insurance claims.

“Once again the story of our pro bono work for the Killeaton flooding victims has been recognised as a very topical piece of good news for the insurance industry,” said Richard Willis, managing director of Willis Insurance & Risk Management. “Our success is a fantastic boost for all of our staff back in Belfast and we were thrilled to collect the award on behalf of our colleague Amanda McConkey and her team. It is always nice for regional brokers to pick up national awards but, with this being the first of its kind, it will certainly have pride of place.”

Executive appointed to new Henderson Foodservice coffee solution

H Managing Director Richard Willis and Claims Director Mark Willis collected the award from host for the evening, Jonathan Dimbleby.

The business is one of Northern Ireland’s leading independent corporate insurance brokers and among the first to be awarded Chartered Status. Founded 35 years

ago, it has significant involvement in the construction, transportation, hospitality and property sectors, and employs 60 staff with offices in Belfast and Coleraine.

enderson Foodservice, part of the Henderson Group, has appointed Ciaran Lowry as business development executive for its new brand The Coffee Porter.

Lowry will be responsible for driving sales across Ireland of Henderson Foodservice’s new coffee solution, which provides clients in the hospitality industry with coffee products, equipment, service and coffee training.

He has a degree in Hospitality Management and 25 years’ experience in the catering and foodservice industry, most recently running six cafes for a department store.

Forget looks. How good does your brand sound?

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua - or dummy copy as it’s better known.

When I started in AVB 14 years ago, using dummy text for initial brand concepts was common practice.

We’d spend hours crafting a logo, visualizing layouts, choosing colours, styling photography and then lump on some ‘Lorem ipsum’ at the very end to show the client where the words might go. When it came to brand and design, copy wasn’t even given a second thought. It was the client’s job to fill in the blanks.

But over the years, attitudes have changed dramatically. Terms like ‘tone of voice’ and ‘brand language’ have become commonplace and writers are now playing a huge role in helping create and reposition brands.

Brands are a bit like people. They have certain things they believe in.

But like you and I they express those beliefs in different ways. It’s all about personality. Bold or quirky, reassuring or challenging, brand language brings personality to a brand in ways that visuals alone can’t.

I know it’s an obvious choice and it’s been wheeled out a million times before, but Innocent really is the perfect example of how the right tone of voice can work wonders. The Innocent story is a true one, and full of personality. They talk in a natural, human way. They’re honest, open and

friendly and prefer to engage in conversation rather than push out rehearsed brand messages.

This informal tone of voice works for them. It embodies and expresses their personality and core values of honesty and openness. It also reflects the people that make up the brand – the things that drive them, their loves and hates, and what they want to share with the world.

It’s worked so well for them that thousands of other companies have copied their approach with varying degrees of success. But as most of these companies have found out, their tone of voice has to be a true reflection of them and their business if it stands any chance of succeeding.

Other brands like Hiut Denim, Rapha, The Economist and Apple also bring great personality and consistency to their brand tone. They have a deep understanding of who they are and how they should speak to their customers.

Ultimately, it’s about writing in the way that best communicates who you are and what you believe in. Ignoring your brand tone and relying on visual elements alone leaves you and your brand in danger of becoming all style and no substance.

John McDermott is Brand Director at AVB Brand. He has worked with a number of businesses and organisations to help them develop their brand architecture. These include Invest Northern Ireland, Northern Ireland Tourist Board, Food NI and Hastings Hotels.

You can get in touch with him on 028 9032 0663 or john.mcdermott@avb-brand.com.

HR • 33

business news

Ulster Carpets celebrates 75 years in business

U

lster Carpets is proud to be celebrating its 75th year in business in 2014. The landmark year provides cause to reflect on the company’s achievements and also to look forward, ensuring success long into the future.

The company hosted a Gala Dinner on February 22 at the Armagh City Hotel to mark the occasion, and pay a special thanks to all who have played a part in Ulster Carpets’ long history.

The 550 guests included shareholders, employees past and present, the Mayor of Craigavon and representatives from the many organisations the company supports. Guests enjoyed a drinks reception and delicious four-course meal, which was followed with entertainment from local favourite May McFettridge. Music from Londonderry based band The Housem8’s ensured dancing continued long into the night.

Since its foundation, Ulster Carpets has been dedicated to quality, service and the pursuit of excellence. Through the generations, hundreds of skilled employees have worked to ensure only the highest quality carpets bear the Ulster name. To achieve this, all wilton and axminster manufacturing remains within the original Portadown site.

This level of quality control and Ulster Carpet’s dedication to innovation has

contributed to the company’s success. not only in the residential market, but also the booming contract market.

Fine bespoke axminster, designed and woven by Ulster Carpets, graces the floors of some of the world’s finest hotels, casinos, cruise ships and venues. The prestigious client list, which includes the Burj al Arab, the George V Paris and the Tower of London, led to the company being awarded Exporter of the Year at the PwC Private Business Awards in 2013.

Ulster Carpets is determined to maintain its success for many years to come and, to this end, remain committed to local manufacturing, innovation and quality design.

Nick Coburn (managing director), Walter Wilson and Edward Wilson (chairman) cut the cake to celebrate the 75th anniversary.

Edward Wilson and Nick Coburn with the Mayor of Craigavon, Councillor Mark Baxter.

Francois El Hage and Francois Kergoat, members of the Ulster Carpets Paris Office enjoy the drinks reception with Brian Patterson and Elaine Patterson (contract sales director) and Edward Wilson.

Stars of the local food and grocery industry set to shine

P

revious winners and esteemed sponsors, as well as members of the local GroceryAid committee, joined forces with staff from Ulster Grocer magazine earlier this month at the Culloden Hotel to officially launch the 2014 Ulster Grocer Marketing Awards.

“We would like to take this opportunity to formally open the entry process and to encourage as many local food companies and grocery retailers as possible to take part in the prestigious Ulster Grocer Marketing Awards, now in their 26th Year,” said James Greer, publisher of Ulster Grocer magazine.

Winners will be announced at an awards ceremony at the annual GroceryAid Ulster Grocers’ Gala Ball in the Culloden Hotel on Friday, May 9, when a whole evening of entertainment will be compered by television presenter Paul Clark.

Ulster Grocer will be presenting eight high-profile awards, including the hugely popular ‘Best Marketing Campaign’, and entry is open to any company involved in retail grocery trading, from products to suppliers and

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wholesalers, as well as individual retail outlets. They are always hard-fought and, as a result, widely regarded as the highest marketing accolades that a company can achieve in this sector.

The Marketing Awards are a prime opportunity to generate positive PR, raise your company profile within the grocery sector, boost staff morale and network with 450 industry professionals who will be in attendance at the Gala Ball.

Previous winners can attest to the value of these awards, including Bronagh Luke, corporate marketing controller at the Henderson Group – which was the overall winner of the Best CSR Initiative category last year.

“We were delighted to come away with a win in this category and are delighted to report that even more employees are getting involved with charitable initiatives and our CSR ethos has grown further throughout our retail network,” says Bronagh Luke.

“The Henderson Group communicates its core values through its CSR strategies and, over the years, we have built upon the structure to deliver to our people, places and planet. To be recognised at last year’s Ulster Grocer Marketing Awards was a great achievement for our company

and stores.

“We have also been previous winners in the marketing category, which has been a further stepping stone for building upon our success. We would like to wish all 2014 entrants the very best of luck for this year’s awards.”

Another winner from last year, Clare Forster, marketing manager from Mash Direct, was thrilled to pick up an award.

“We were delighted to Win Best Brand at the Ulster Grocer Marketing Awards. This is a fantastic endorsement of the hard work and commitment by everyone at Mash Direct,” she says.

“We are delighted to be recognised as

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An niv ers ary

one of the leading brands, and pride ourselves on being a unique and innovative company. We are always trying to break convention with new ideas and strive to be the best in the market. We have a dedicated and passionate team, which has worked on developing innovative marketing strategies to promote and develop the brand further.”

The prestigious Marketing Awards gives local food companies the opportunity to be recognised in industry for their outstanding commitment and contribution to driving the food industry in Northern Ireland.”

L-R: James Greer (Ulster Grocer), Amy Bennington (Power NI), Alan Egner (Power NI) and Glyn Roberts (NIIRTA)

social scene

Celebrity chef cooks up a storm at Cultra Inn T he Cultra Inn at the Culloden recently hosted celebrity chef Mark Hix, who cooked a gourmet meal for 120 guests.

Hix is one of London’s most eminent restaurateurs and guests had the chance to enjoy an evening’s dining and get up close and personal with the man who is known for his original take on British gastronomy.

After opening his first restaurant in 2008 - the distinguished Hix Oyster & Chop House in Smithfield - he has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis, the award-winning Mark’s bar and his latest ventures, Tramshed and Hixster; all to great critical acclaim.

“We were absolutely delighted to be able to offer our customers the opportunity to enjoy an exclusive evening with one of the UK’s most celebrated chefs,” said Howard Hastings, managing director of Hastings Hotels.

“Mark Hix is well known for his original take on British gastronomy and creativity and he certainly didn’t disappoint. It was a fantastic evening and all 120 guests thoroughly enjoyed the delightful menu which included Glenarm Estate Beef from Hannan Meats in Moira which Mark serves in his restaurants.”

Also included in the gourmet dining experience was Salt Beef Croquettes, Ox Tendon ‘n’ Tail Soup, Steak Tartare and Sea Buckthorn Buttermilk Pudding.

Woodford Bourne supplied wine for the evening.

Howard Hastings, managing director of Hastings Hotels with Mark Hix

Paul McKnight, executive head chef at the Culloden Estate & Spa, with Mark Hix

Paul Hanna, Andrew Schnell, (Woodford Bourne Wines) Nicola Daly (Hospitality Review NI), Scott McCormick (Woodford Bourne Wines) and Siobhan O’Sullivan (Fitzwilliam Hotel)

Janye and Gary McDonald (Irish News)

Damien (Hendersons Foodservice) and Linda Barrett with Mark Hix

Kiera Campbell (Henderson Foodservice) and Noel McMeel (Lough Erne Resort).

Michele Shirlow (Food NI), Joanne Harvey (Hasting Hotel Group), Sharon Machala (Strudel Bistro) and Paula McIntyre (Chef)

HR • 35

social scene

The Fitzwilliam Hotel celebrates its 5th birthday T he Fitzwilliam Hotel celebrated its fifth birthday earlier this month, after opening its stylish doors to the public for the first time in March 2009.

To mark the occasion, over 100 guests attended a special casino- and cocktailthemed birthday party in the renowned hotel lobby and bar.

The award-winning hotel, which has become a leading boutique venue for fashionable worldwide travellers, has welcomed over 320,000 guests from across the globe and served more than 110,000 cocktails since it first opened to the public.

Located in the centre of Belfast, the Fitzwilliam Hotel has been at the heart of the city’s key milestones over the last five years, hosting global celebrity guests such as Katy Perry and Chris Martin to stay in its chic guest bedrooms during the MTV European Music Awards and more recently, Saturday Night Take Away comedy duo, Ant and Dec. “It has been a thriving time for The Fitzwilliam in the past five years,” said owner June Burgess. “Northern Ireland has so much to offer in hospitality and tourism and the future is looking very exciting. The hotel’s success is a testament to the Siobhan O’Sullivan, June Burgess and Cian Landers (Fitzwilliam Hotel)

hard work and dedication of our employees who have helped The Fitzwilliam to become the top hotel choice in Belfast.”

Offering an award-winning bar, The Fitzwilliam has also established itself as the urban hangout for Northern Ireland’s chic party set to enjoy cocktails in a contemporary setting, while the à la carte restaurant is an intimate and elegant space to enjoy local, fresh produce, prepared by head chef Michael Dargan.

“Our guests know what to expect from us,” said Siobhan O’Sullivan, director of sales and marketing. “Whether they’re enjoying a quiet afternoon tea in the lobby or a special occasion in the private dining room, we want to give our customers the Fitzwilliam experience by providing a stylish, welcoming and personal service.

“Our guests have helped the hotel go from strength to strength and we want them to share in our fifth birthday milestone. Throughout March, we are asking customers at the hotel to sign a special oversized birthday card that will be situated in the lobby, which has been created by the very talented illustrator, Sara O’Neill. It’s a great way for us to all share in the Fitzwilliam’s birthday celebrations.”

Bernie Quinn, Eimear McCracken and Geraldine Duggan (Belfast City Centre Management)

Cliff Garland, Brenda Morgan (British Airways) and Stephen Hutchinson (Barrhead Travel)

Niall McKenna (James Street South) and Cian Landers (Fitzwilliam Hotel)

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Sarah Gribben Lindsey Hall Sheila Geary and Deborah Swain (Visit Belfast)

Classifieds An eas 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

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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

Editorial: 25TH APRIL 2014 Advertising: 25TH APRIL 2014

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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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Need help with your marketing, but can’t afford a full time marketing team? I provide a Full Marketing Service, and specialise in the following areas: • Building Brands • Marketing Support for Launching new Businesses or Brands • Developing Marketing Strategies - ‘Your Long Term Plan’ • Commercial and Promotional Strategies • Digital Marketing inc Social Media Contact me for an initial chat, and see what I can do for your business W: www.aislingbremner.com E: aisling@aislingbremner.com M: 07825 740042 Strategic Marketing Works. That’s the Bottom Line.

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PERSONNEL: NI Director : Michael McCormack Blackstaff Road, Kennedy Way, Belfast. BT11 9DT. E: info@keenanseafood.com

Tel: 028 9061 8088

W: www.keenanseafood.com

Retail Sales Manager NI: Andrea Keers Foodservice Sales Manager NI: Rory Gallagher

MAY 2014

Marketing Manager: Paula Mahoney

Editorial: 25TH APRIL 2014 Advertising: 25TH APRIL 2014

Commercial Manager: Neil Donnelly

TYPE OF BUSINESS: Musgrave Wholesale Partners is Northern Ireland’s largest wholesaler, providing both collect & delivered wholesale solutions for independent retailers and foodservice professionals.

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the last word

The Last word by… Fergal Mulligan

JOB TITLE: Northern Ireland Sales Manager Bunzl McLaughlin

ENTERTAINMENT FAVOURITE TV SHOW: Top Gear FAVOURITE FILM: Primal Fear ALBUM CURRENTLY LISTENING TO: Snow Patrol, Eyes Open FAVOURITE BAND: U2 LAST BOOK READ: Autobiography by Bill Clinton FAVOURITE CELEBRITY: Mike Tyson

Favourite quote:

“Forget the commentary, give me the result.”

HOW LONG HAVE YOU BEEN IN THIS POSITION? 20 years WHAT DOES YOUR TYPICAL DAY INVOLVE? Every day is different. Anything from dealing with a new opening/premises to meeting a customer, I have dealt with for 20 years. We are introducing a lot of new and innovative products to the market this year, so I am presenting a lot of samples and advising customers on how to increase their profits through unique ways of presenting food and drink.

WHAT WAS YOUR FIRST JOB? Working in a bar part-time. This gave me a good insight into the market I am now working in.

INSPIRATION IN YOUR LIFE? Ian Botham, for the work that he did for Leukaemia charities.

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Take nothing for granted.

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DRINKS FAVOURITE HOT DRINK: Good cup of tea FAVOURITE SOFT DRINK: Water BEER OR CIDER? Beer WHITE OR RED WINE? Red wine WHISKEY OR BRANDY? Whiskey GIN OR VODKA? Neither COCKTAILS OR BUBBLY? Cocktails (we are currently running a cocktail campaign so getting to taste some lovely ones at the minute!)

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY? Mike Tyson, Richard Harris, Mohammed Ali and Jeremy Clarkson ONE ITEM YOU COULDN’T LIVE WITHOUT? Phone

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Ed Norton

IDEAL JOB? Detective

FAVOURITE QUOTE? Forget the commentary, give me the result.

Fergal Mulligan

Q&A

SOCIAL FAVOURITE FOOD: Salad or Fish FAVOURITE RESTAURANT: Bills Restaurant, London LAST HOTEL YOU STAYED AT: Strand Palace Hotel, London LAST BAR/NIGHTCLUB YOU VISITED: The Chelsea, Lisburn Road FAVOURITE PLACE IN THE WORLD: Morzine, France for the skiing INDOOR CONCERT OR FESTIVAL? Indoor concert, recent Van Morrison one at the Culloden was fantastic LAST HOLIDAY: London

Sup po He rting art & S Ches t tro ke ,

Open Invite to all in the industry

Y! R R HU

% 5 7 ickets of t

!!

!

D L SO

Theme: Hats & Shades

All Donations for Raffle Prizes Welcome!

Admission by TICKET ONLY! All tickets must be purchased in advance. Please note limited tickets available.

PAYMENT: Tickets can be purchased by sending a cheque to Nicola Daly, Hospitality Review NI, 5B Edgewater Business Park, Belfast BT3 9JQ. made payable to: Greer Publications or by card Payment by calling Nicola on 028 9078 3234.

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