Hospitality Review NI Jan 2014 by Helen Wright

review NI

YEARBOOK 2014

HOSPITALITY REVIEW NI

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

YEARBOOK 2014

gue comm st ent

Arlene Foster, Minister of Enterprise, Trade and Investment, reflects on 2013 as a year of global recognition for Northern Ireland and welcomes more world-class events in 2014.

NI tourism set targets of £1bn turnover and 50,000 jobs by 2020 Arlene Foster, DETI

t is becoming something of a tradition that each New Year brings with it another world class event for Northern Ireland. It’s a tradition many other regions can only dream of and one that I am hugely proud of. In 2012, we made history when we hosted the Irish Open and made it the most successful European Tour event on record. In 2013, Derry~Londonderry became the first UK City of Culture and, among many other successful events, hosted the Turner Prize on its first ever showing outside England. The world’s leaders came to Fermanagh for the G8 summit and the World Police and Fire Games brought thousands of international participants and spectators to our shores. This year, Northern Ireland will host the Giro d’Italia Grande Partenza or ‘Big Start’. The Giro d’Italia is steeped in history. The iconic tour is the second biggest cycling race in the world, just behind the Tour de France.

Staging such a world-class event is a great honour and momentum is already building towards May, when images of iconic landmarks such as Titanic Belfast, Stormont, Belfast City Hall, the Giant’s Causeway, the spectacular coastal route, Carrickfergus and the orchards of Armagh will be beamed into 125 million households in 165 countries around the world. The ‘Big Start’ is expected to generate around £10m worth of media coverage, showing a global audience why they should come and see Northern Ireland for themselves. I am confident that our facilities, infrastructure, scenery, food and welcome will make the start of the 2014 Giro d’Italia one of the most memorable in its long history. This year, the Clipper Round the World Yacht Race will be back in Londonderry, creating another tremendous boost for the city. Hosting world class events, and hosting them well, means the

tourism and hospitality industry can look forward with confidence and further build on the legacy of a very important period during which Northern Ireland has received global recognition. The industry can also be buoyed by positive tourism figures. Visitor spending in Northern Ireland grew by 3.1% in real terms in 2013. The most recent VisitBritain report showed that tourism is 5.2% of Northern Ireland’s GDP and the economy is supporting over 43,000 jobs, or 5.4% of all jobs. Similarly, NISRA statistics estimate that for both 2012 and 2013, and for the first six months to June this year, overall visitor numbers are increasing. Most significantly of all, tourism spend was also up – in 2012 it was £683m, up 10% on the previous year. I believe Northern Ireland is on course to transform tourism into a £1bn industry by 2020; one that can sustain 50,000 jobs and become a career of choice for our young people. In 2013, I couldn’t have been more pleased at the impact and the global publicity created for Fermanagh and Northern Ireland as the G8 Summit unfolded in the beautiful June sunshine. The presence of President Obama, Chancellor Merkel and the other world leaders communicated

powerfully that Northern Ireland is safe, gorgeously scenic and very much open for business. The 2013 World Police and Fire Games delivered the friendliest Games ever and generated in the region of £20m for the economy. In the process, it provided the tourism and hospitality industry with welcome opportunities to do business with the visiting athletes and their accompanying friends and families. Coupled with major investment in tourism by the NITB and others in the Walled City Signature Project, the overwhelming success of the UK City of Culture programme has totally transformed Derry~Londonderry’s tourism landscape. By the end of 2013, well over a million visitors from more than 100 different countries had experienced Titanic Belfast since its opening in March 2012 and visitor patterns have been transformed. This transformational two-year period has brought the tourists in and the £300m investment in our tourism infrastructure to life. The legacy of this period will be felt for some time; tourism is now the shop window for the new Northern Ireland. 2014 will bring further potential and opportunity. I am confident the industry will do everything possible to fulfil it.

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Insid

Hospitality... review NI

12-15 19

Food NI’s Michele Shirlow discusses plans to develop local food’s links with tourism over the next year following the success of high profile events held in Northern Ireland such as the World Police & Fire Games in 2013.

24-25

The Hillside is this focus of this month’s restaurant profile. Manager Andrew Graham and beverage supervisor Tom Jess chart the evolution of Hillsborough’s oldest pub into a food-driven favourite for locals and tourists.

Tribute: HRNI remembers well-known drinks industry figure John Barrett, who had a long and illustrious career history with Coca-Cola and was a passionate supporter of charities.

32-41

Major drinks companies, including Molson Coors, United Wine Merchants, Dillon Bass, Woodford Bourne and Tennents NI, offer their reflections on 2013 and forecasts for the year to come.

42-43

HRNI looks back on its inaugural Charity BBQ held in summer 2013 in pictures.

46-47

Coming soon in 2014: HRNI profiles two exciting upcoming events to be held in Northern Ireland – the Circuit of Ireland Rally and Giro d’Italia cycling race.

48-49

Northern Ireland Tourist Board Chief Executive Alan Clarke outlines his plans to keep momentum going in 2014 while the Board undergoes review. Clarke’s efforts to promote Northern Ireland as a tourism destination have been recognised with a number of awards.

12 24

Review of 2013: a look back over the highlights of the past year in pictures.

42 46

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contents 65

A look back on the phenomenal year enjoyed by Derry~Londonderry as UK City of Culture and forward to keeping the legacy alive in 2014, with the event’s chairman, Martin Bradley, MBE.

52-53

Belfast International and Belfast City airports report strong passenger numbers in their respective 50th and 30th anniversary years but both have wish lists, including removal of passenger duty and more direct routes to expand trade.

56-57

Looking back at Pubs of Ulster’s Pub of the Year Awards 2013 in pictures including Pub of the Year 2013 winner, The Harbour Bar in Portrush.

68-71

Conall Wolsey of the Beannchor Group tells Ulster Business editor Symon Ross about building an empire and bringing the Cathdral Quarter back to life.

HRNI’s Nicola Daly recently visited the home of Beck’s in Bremen, where she was brought up to date with the history of the beer, and the expertise that goes into its production.

78-79

HBO TV series Game of Thrones has become a global success story, and a tourism opportunity for Northern Ireland where many of its epic scenes are filmed, says Dr Peter Bolan, senior lecturer at the University of Ulster.

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Editor’s t n comme

A welcome return to confidence and investment in 2014

he local hospitality industry has every reason to feel positive as it enters 2014. Signs of recovery are emerging in the wider economy and, although Northern Ireland is lagging behind the rest of the UK, at least things are moving in the right direction. Evidence of this turning tide has been borne out in the return of confidence and, more importantly, investment in bars, restaurants and hotels. Some operators, such as the Beannchor Group, have been active throughout the economic downturn and the expansion of its empire continued apace in 2013. Openings during the back end of last year alone included Patisserie Mimi, The National Grand Café Bar, The Dirty Onion and Yardbird, bringing the Group’s portfolio to over 50 pubs, cafés, restaurants and hotels. Last year thankfully saw a spirit of entrepreneurship and optimism gradually returning across the hospitality industry in a more widespread way, from new openings to expansion projects. In the hotel sector, multi-million pound investment projects announced or already breaking ground included Galgorm Resort & Spa adding 48 bedrooms and a leisure wing with its owner, Tullymore House, also announcing plans to transform the former Scottish Mutual building opposite Belfast City Hall into a luxury boutique hotel. Ballygally Castle’s addition of 18 new bedrooms and a new function suite and façade is already underway, while two new hotels are proposed under plans to extend the Odyssey complex. Such confidence is buoyed by much improved occupancy rates in the hotel sector in 2012 and 2013. The past year has also been a vibrant one for the restaurant scene, welcoming additions such as Ox, Robinson & Cleaver, Hadskis, Knife & Fork, The Malt Room, Flame Restaurant and Le Coop in Belfast, while the team behind the Mourne Seafood Bar opened the Eagle Bar & Grill at Galgorm Castle. One of the leading lights of local cuisine, Michael Deane, has just embarked on a substantial expansion of his flagship restaurant, signalling a continuance of this shift back to confidence into 2014. Strabane saw a new nightclub addition with Ruby’s while new pub and bar openings included The Moody Boar in Armagh and, in Belfast, Aether & Echo, The Harp Bar and The Albany, which plans to add a patisserie and beer garden this year. And The Chelsea on Lisburn Road relaunched after a major revamp. Beyond new openings and investment, further reasons for optimism include the endurance of Northern Ireland’s newfound ability to attract and host world class events. Highlights of 2014 are set to include the Giro d’Italia cycling race, Circuit of Ireland rally and a busy calendar of arts and entertainment events in Derry~Londonderry to keep the legacy of its City of Culture year alive, including the return of the Clipper Round the World yacht race in June. Without meaning to pull the plug on the party, however, such optimism needs to be tempered with caution as trading conditions remain challenging and consumers discerning. Even for those lucky enough to emerge unscathed, the 2008 recession represented a warning shot over the bows that too much frivolous spending was happening. And the lasting consequences for the hospitality sector are that venues have to strive that bit harder to attract customers and offer them value for money. Utility and commodity costs remain high, placing hoteliers, restaurateurs and publicans under pressure to operate efficiently. And there is also a need for local businesses to ‘up their game’ in terms of staff training, particularly in customer service, if the hospitality industry is going to expand to meet Trade Minister Arlene Foster and Tourism Ireland’s ambitious growth targets for 2014 to 2016. A number of legislative changes would certainly help the industry make better use of its resources; reducing hospitality VAT and red tape and modernising licensing laws, to name a few. Belfast’s two airports would like to see the removal of all air passenger duty and an increase in direct routes to various global destinations while Belfast International is keen to secure passport preclearance for trans-Atlantic flights and Belfast City, an end to its seats-for-sale limit. A further area perhaps requiring attention is the high cost of ferry trips in and out of Northern Ireland; surely a prohibitive factor to increasing visitor numbers from GB. These are just a few of the barriers which, if removed, could set up the hospitality industry to help drive Northern Ireland’s economic recovery. This is my first edition as the new editor of HRNI and I’d like to extend best wishes to our readers and advertisers in 2014. I look forward to meeting and working with you throughout the coming year.

Alyson Magee

news

Hospitality tops the list in red tape review

rade Minister Arlene Foster has launched a review of business red tape in Northern Ireland, with the hospitality sector set to be among the first investigated after successful lobbying from industry including Pubs of Ulster. “The impact of unnecessary red tape across a range of issues has long been a challenge for the entire hospitality sector, often adding unnecessary cost at a time when businesses are under severe financial pressure,” said Colin Neill, chief executive of Pubs of Ulster, in this month’s HRNI. “Given that we represent a large cross section of the industry, Pubs of Ulster have committed to providing a resource to ensure every opportunity to reduce the burden of bureaucracy.” The Department of Enterprise, Trade and Investment (DETI) hopes the review, expected to begin this month and complete its work by mid-2014, will identify ways to reduce the regulatory burden on local businesses. The team conducting the review will be guided and supported by a senior level Advisory Panel with business and

public sector experience, including Lord Curry of Kirkharle, chairman of the Better Regulation Executive; George Lucas, chair of the Health & Safety Executive for Northern Ireland; Francis Martin, senior partner at business consultancy BDO; and Alan Shannon, retired NICS permanent secretary. “Red tape or unnecessary and burdensome administrative requirements are a real handicap for businesses,” said the Minister, announcing the launch of the review last month. “Although regulation is necessary, business people, particularly owners of small firms, are forced to spend too much time complying with burdensome paperwork that hampers their efforts to succeed. “I am launching this review as I want to ensure that Northern Ireland businesses can focus on selling more products, making their operations more efficient and employing more people. The Review will provide the local business community with an excellent opportunity to have their say on the regulations that affect their everyday lives.” Businesses must actively contribute

The hospitality sector will be one of the first industries to undergo a red tape review by DETI, after Colin Neill of Pubs of Ulster met with Trade Minister Arlene Foster to discuss the issue.

to the review for DETI to come up with solutions delivering tangible improvement in Northern Ireland’s regulatory environment, said Foster. The red tape review is in line with DETI’s Economic Pact Building a Prosperous and United Community, and goals of helping businesses boost local and new market opportunities.

“This Review will contribute to charting a longer term regulatory reform agenda for Northern Ireland,” she said. “Not only will it free up businesses from unnecessary red tape but it will let them focus on growth, exports, increased employment opportunities and innovative research and development.”

New Year’s Honours recognise local hospitality heroes

itanic Belfast Chief Executive Tim Husbands has received an MBE in the New Year’s Honours for services to the economy and tourism. “I am personally deeply honoured and humbled by this recognition from Her Majesty The Queen,” said Husbands (pictured meeting The Queen when she visited Titanic Belfast in June 2012). “This is recognition also of the significant projects and events that I have been fortunate enough to have led and been involved in that have seen Belfast rise to become an attractive and welcoming city for both leisure and business tourism.” Husbands became CEO of Titanic Belfast in May 2011, having previously served as managing director of the Belfast Waterfront Hall, from 1994 until 2011. For five years, he has also been responsible for the operation of the Ulster Hall. In 2009, he assumed the position of Head of City Events and Venues, a leading role in the delivery of major events such as the Tall Ships Festival in 2009 and securing the MTV Music Awards for Belfast in 2011.

ondonderry~Derry hotelier Patsy O’Kane has been awarded an MBE in the New Year’s Honours in recognition of her achievements and service to tourism and hospitality. O’Kane’s family has owned the Beech Hill Country House Hotel since 1989, with the MBE recipient undertaking transformation of the Georgian home into a 30-bedroom destination of choice for leisure and corporate visitors. Illustrious guests have included former President Bill Clinton and his wife and former US Secretary of State Hilary Clinton, current Secretary of State John Kerry and actor Will Ferrell. “I am truly honoured to be recognised on the New Year’s Honours list,” said O’Kane. “This prestigious accolade is testament to my family’s hard work and dedication over the past 24 years to transform the Beech Hill into a luxurious four-star hotel. “The journey has been long and at times a struggle, but with the commitment of our staff, we have managed to deliver one of Northern Ireland’s most attractive and best known places to stay.”

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributors: Symon Ross & 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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news

Regional tourism stats published for the first time T he Northern Ireland Statistics & Research Agency (NISRA) published its first estimates of overnight trips and associated expenditure by tourists linked to Local Government District (LGD) and Key Destination Area (KDA) last month. NISRA’s Tourism Statistics Bulletin (accessible via the DETI website) is intended to help inform tourist strategy at local level, and strategies to encourage external visitors to stay longer and travel more widely outside Belfast. The tourism figures are based on overnight trips by all visitors, and those travelling from outside Northern Ireland. The results are based on combined estimates from a range of sources, including official NISRA surveys as well as information produced by Fáilte Ireland and the Central Statistics Office (RoI). The estimates are based on an average of two years data to provide greater precision due to the larger sample sizes available from the different sources. Commentary As might be expected, the results confirm that Belfast, whether in terms of the LGD or the wider Belfast City and Greater Belfast KDA is the primary tourism destination for external visitors to Northern Ireland. The new estimates help quantify for the first time Belfast and the other LGDs’ relative share of the external visitor market. There were nearly one million external overnight trips per year to the Belfast KDA, accounting for 52% of all visitors’ spend in Northern Ireland. In turn, external visitors accounted for 89% of serviced accommodation in Belfast KDA, highlighting the importance of the external tourism market to the city and surrounding area. Fewer external visitors (369,000 or 18%) made an overnight trip to LGDs in the Causeway Coast and Glens, with the Mournes (166,000 or 8%) and Derry~Londonderry (158,000 or 8%) being the next most visited destinations. After Belfast KDA (89%), serviced accommodation in Derry/Londonderry KDA was the next most reliant on external visitors, with such visitors accounting for some 61% of nights spent in hotels, guesthouses and B&Bs. This is consistent with the visitor survey sources, which showed Derry LGD capturing a larger share of the external visitor market. In contrast, areas such as Strangford (22%), the Mournes (26%) and Fermanagh (30%) had a lower percentage of nights in serviced accommodation accounted for by external visitors. Day trips Day trips are not included in this data in line with the international definition on tourist activity, which refers to overnight trips only. During 2012, Northern Ireland residents took an estimated 8.4 million leisure day trips within Northern Ireland (an increase of 17%

compared to 2011), spending an estimated £151m. Of the 8.4 million day trips, 2.4 were tourism day trips, which accounted for £66m of the total day trip expenditure.

By Local Government District Belfast LGD accounted for the largest proportion (27%) of overnight trips by all visitors in 2011-2012. Coleraine accounted for the second largest share of overnight trips (12%), followed by Down and Fermanagh (each 7%). The largest proportion of tourist expenditure during these overnight trips was also spent in Belfast LGD (35%) with Coleraine accounting for 11% and Fermanagh 6%. For non-local visitors, Belfast LGD accounts for an even greater share of overnight trips (37%). Derry LGD also captured a larger share of the external visitor market with this LGD and Coleraine each accounting for 8% of such trips. During these trips, 41% of all tourist expenditure was in Belfast LGD, with Coleraine accounting for a further 7% and Derry~Londonderry 6%. By Key Destination Area The Belfast City and Greater Belfast KDA accounted for 37% of all visitors’ overnight trips in NI during 2011-2012, and 44% of all associated expenditure. The Causeway Coast and Glens KDA accounted for 23% of all overnight trips in Northern Ireland during 2011-2012, and 21% of all expenditure during these stays. When Northern Ireland residents are excluded, the Belfast City and Greater Belfast KDA accounted for almost half (48%) of all overnight trips made by visitors in Northern Ireland during 2011-2012 and the associated spend was 52% of total expenditure in Northern Ireland. The Causeway Coast and Glens accounted for 18% of all overnight trips by external visitors, with 16% of all expenditure during these trips in this area, although a number of districts may be covered by one KDA. Accommodation surveys Occupancy figures showed similar trends to the overnight trips information with Belfast KDA reporting the highest room occupancy in hotels (67%) and guesthouses, B&Bs and Guest Accommodation (42%), on average in 2011-2012. The majority of nights spent in hotels, guesthouses, B&Bs and serviced guest accommodation in 20112012 in Belfast City and Greater Belfast involved non-local visitors (89%). External visitors accounted for 61% of nights in serviced accommodation in Derry~Londonderry KDA. In contrast, 78% of nights spent in serviced accommodation in Strangford KDA and 74% in the Mournes KDA were by Northern Ireland residents in 2011-2012.

Key Destination Areas Belfast City & Greater Belfast: Belfast, Carrickfergus, Castlereagh, Lisburn, Newtownabbey, North Down Strangford: Ards, Down Mournes: Banbridge, Down, Newry & Mourne Armagh: Armagh Fermanagh: Fermanagh Tyrone & Sperrins: Cookstown, Dungannon, Omagh, Strabane Derry~Londonderry: Derry Causeway Coast and Glens: Ballymena, Ballymoney, Coleraine, Larne, Limavady, Moyle Lough Neagh & its waterways: Antrim, Ballymena, Cookstown, Craigavon, Dungannon, Lisburn, Magherafelt

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advertorial

Johnsons enters its second century with a new mobile training unit to perfect delivery of its coffee

aving celebrated 100 years of coffee roasting in 2013, local company Johnsons Coffee is looking forward to commencing its second century from a sound foundation. The economic downturn has affected the entire hospitality industry but one area continuing to grow is sales of coffee, as consumers can still enjoy the social aspect of ‘going out for a coffee’; which is relatively inexpensive compared with a three-course meal. This however has led to a more knowledgeable and discerning consumers, demanding both quality and value when parting with scarce disposable income. This has not gone unnoticed at Johnsons Coffee. “For many years we have invested heavily in providing training for our customers to ensure the coffee they serve is brewed to perfection,” said Philip Mills, sales director. “In 1916, Robert Johnson said it was our ‘responsibility to father the coffee to the cup’ and we are still driven by this obligation to ensure the quality of our coffees is realised at the point of consumption. “For this reason, we have invested in a mobile training unit, equipped with espresso and filter brewing machinery. This now allows us to take our Lisburn Philip Mills, sales director of Johnsons Coffee, is pictured (centre) receiving the Supplier training facility to clients who are further afield or who wish to have training on of the Year award at the Janus Awards for Professionalism 2013 with event MC Paul Clark, location with no interruption to their service; which we believe demonstrates our left, and Stephen Meldrum, chairman of awards organiser, the Institute of Hospitality NI. commitment to our customers. “With the business growing across Ireland, this unique training facility brings new levels of customer service to the industry and plans are already underway to have a similar resource in Scotland and England.” In 2013, Johnsons Coffee was awarded three Great Taste Award gold stars, Bellagio Espresso won silver in the Irish Food Awards and the company was named Supplier of the Year in the Institute of Hospitality Awards.

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news

Tentative recovery forecast for N. Ireland economy, with tourism playing a vital role

A modest recovery continues for the Northern Irish economy, according to the NI Chamber of Commerce’s Quarterly Economic Survey published this month. Pictured are, from left, Maureen O’Reilly, who undertook the economic analysis for the survey; Francis Martin, partner at business advisor BDO; and Ann McGregor, chief executive at NI Chamber of Commerce.

ourism is expected to play an important role in the recovery of Northern Ireland’s economy, as government and industry take a cautious but optimistic approach to positive forecasts for 2014. PricewaterhouseCooper (PwC) estimates 1.6% growth in output and a 5% drop in unemployment in Northern Ireland for 2014, while results of a

quarterly survey published this month by the NI Chamber of Commerce suggests half of local businesses will employ new staff. “According to the latest survey results, the economic recovery gathered pace in Northern Ireland over the past three months,” said Ann McGregor MBE, chief executive of Northern Ireland Chamber of Commerce. “Yet again most of the main balance figures

increased on the previous quarter and businesses are generally more confident about the future.” However, the Chamber does warn that although Northern Ireland’s economic recovery persists, it remains patchy and shows slower signs of recovery than the rest of the UK. Trade Minister Arlene Foster has outlined plans to boost the local economy over the coming year, building on the new jobs and greater business confidence emerging in 2013. The Minister has set a target for the local tourism sector to increase revenue generated from holiday visitors by 36% over 2014 to 2016. Visitor numbers and revenue from tourism are expected to rise by 15% and 7.7% respectively yoy to 1.789m people spending £438m in 2013. “Government and the tourism industry have been investing in a sustainable way,” said Foster, speaking at the announcement of the targets last month. “In the past, people didn’t want to grow too quickly in case there were issues in the market.” The Department of Enterprise, Trade and Investment (DETI) is currently reviewing the roles of Invest NI and the Northern Ireland Tourist Board in promoting tourism, with a deadline of March set for reporting back (see ps 48-49 for NITB’s view).

Further priorities outlined by the Minister to improve Northern Ireland’s competitiveness include increasing exports and helping SMEs expand their workforce, with a target set of creating 4,000 new jobs by the end of March 2014 in line with DETI’s Programme for Government targets. DETI will also continue to lobby for Northern Ireland to control its own corporation tax level, encourage banks to relax their loan support for businesses and seek to protect Invest NI’s financial support for businesses; currently under threat from proposed EU regional aid restrictions. Another threat to the Northern Irish economy is further budget cuts proposed by Chancellor George Osborne, with some estimates suggesting the province could take a hit of over £300m centred on welfare benefits. While PwC’s Global Economy Watch forecast a growing economy for Northern Ireland in 2014, it was the lowest rate of growth forecast for all 12 UK regions. Overall, the UK is expected to be the fastest growing major European economy in 2014, with GDP forecast to hit pre-recession levels in the last quarter of the year. The Chamber’s survey, meanwhile, also indicates 75% of NI companies expect to grow at a modest rate.

Investment returns to the hospitality sector

igns of economic recovery and renewed business confidence Confidence has returned to the hospitality sector, including Hastings are evident in the hospitality sector as investment returns, Hotels’ £3m refurbishment of the Ballygally Castle Hotel. buoyed by improved occupancy rates as Northern Ireland attracts high profile events. Planning approval was granted late last year for an extension to Belfast’s Odyssey which would represent the biggest redevelopment in the city since the recession and potentially create 1,000 jobs. Included in the plans are two hotels, cafes, bars, restaurants, shops and apartments, linking the Odyssey to the expanding Titanic Quarter. Galgorm Resort & Spa in Ballymena is to invest £10m in adding 48 bedrooms and a new leisure wing including a swimming pool and gym with completion expected in 2015, while Hastings Hotels is midway through a £3m, six-month refurbishment of its Ballygally Castle property (see p59). The Northern Ireland Hotels Federation (NIHF) reports a shift upward towards three- and four-star hotels with occupancy for 2013 expected to be around 70%. “There are indications that the coming year will see an increase in activity, with a number of projects set to start,” said Janice Gault, chief executive of NIHF. “There are also significant refurbishment and extension plans in the 2014 pipeline.” STR Global’s analysis of hotel sector performance in Northern Ireland (pgs 58 & 59) affirms a revival in occupancy rates; bolstered by events such as Derry~Londonderry City of Culture, the G8, World Police & Fire Games and popular headline acts at the Odyssey. In the restaurant sector, meanwhile, Deanes is investing £500,000 in expanding its Howard Street restaurant into the former Equinox store next door (see p23), while the Beannchor Group continues to expand its hospitality portfolio with The Dirty Onion and Yardbird (see p77), Patisserie Mimi and The National Grande Café Bar all opening in late 2013. Challenges continue, however, with recent reports suggesting almost one in five Northern Irish pubs have shut over the last three years. A consistent comment from the major drinks companies profiled later in this edition of HRNI is prevailing tough trading conditions and a struggle to obtain financing for businesses operating outside of cities. For the Botanic Inns group, 2013 was a merry go round as ownership changed hands three times in six months, leaving Derry GAA stars Seamus and Henry Downey with McHugh’s, the Apartment and the Kitchen Bar. Former managing director of Botanic Inns, Stephen Magorrian, reclaimed Denvir’s Hotel in Downpatrick and Molly Brown’s in Newtownards, while two other premises assumed new ownership.

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news Record numbers use Belfast City Airport

Michelle Hatfield of Belfast City Airport welcomes Mayor of North Down Andrew Muir (left) and and Lord Mayor of Belfast Máirtín Ó Muilleoir.

elfast City Airport is celebrating its 30th anniversary with the welcome news that 2013 was among its busiest year to date, and a visit from the Lord Mayor of Belfast and the Mayor of North Down. Passenger numbers for the 12 months to the end of October 2013 rose 14% yoy to over 2.5 million, according to Civil Aviation Authority figures, while more than 100,000 passengers passed through the airport over the busy Christmas and New Year period alone (see p57 for profile). Job loss fears at City of Derry Airport Prospects are less rosy for City of Derry Airport, with fears emerging of potential job losses after the Derry~Londonderry City of Culture celebrations failed to make any impact on passenger footfall. While official figures will be available in March, City of Derry Airport Director Damien Tierney has reported to Derry City Council that he expects passenger numbers for 2013 to fall. Projections for 2014 are even worse.

Branding – a flexible friend?

randing has changed. The sophisticated audiences of contemporary society respond well to brands that are brave enough to be playful and to occasionally defy the dogma of complete consistency that has been sacrosanct for so long. These days it seems its not enough for consumers to recognise your brand and choose it, they want to be entertained by it! It used to be that all the elements that made up your brand had their place – logo, typography, corporate colours and tone of voice. Identities were so tight in their guidelines that it was hard for a designer to put a foot wrong, or to express any creativity. Consistency was, and still is to a certain extent, key: but the meaning of consistency has changed. It no longer means that your logo is always in the same place or that you stick to your one or two core colours. Creating a brand language that is endlessly adaptable, flexible but immediately recognizable is the new norm. An early example was the series of BBC2 idents that ran from 1991-2001 that introduced the idea of a logo adapting to its surroundings and changing over time. Currently Google take this to the extremes of customising their logotype daily making it more topical. The success of Coca-Cola’s ‘Share a Coke’ campaign in which the brand name was replaced by 150 of Britain’s most popular names shows how a worldwide and relatively traditional brand can bend with the times. They wanted people not just to find a bottle emblazoned with their own names, but also to surprise a

friend or someone they love by seeking out a bottle featuring the appropriate moniker. Some describe this as ‘debranding’, but how that accurate can that be given that Coke continued to use their iconic colours and script typeface? At the beginning of 2013 Selfridges unveiled its ‘No Noise’ campaign. Products were stripped of their logos in an attempt to ’accelebrate the power of quiet’. Brands such as Marmite, Heinz and Levi’s all agreed to take part. Despite the loss of their logos all products were still immediately recognisable. Static brands are a thing of the past. Organisations are realising that having an identity system that ‘flexes’ and adapts to circumstances is the mark of a truly modern brand. Be flexible while keeping intact the core brand values. Chris Killeen is Brand Director at AVB Brand. He has helped create and develop a number well known brands including the MAC, Northern Ireland Tourist Board and National Museums Northern Ireland.

HR • 11

review of 2013

A year in pictures...

Hospitality Review NI takes a look back over the highlights of the past year.

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review of 2013

0 places the top 10 ed one of ctured am Pi n . 13 as 0 2 w es tel na’s Guid House Ho y en and tr cK n er M n ou C lly ow hn and Sa y O’Kane, Beech Hill manager. chef; Pats eland by Jo g Ir n ad ti he in ke , ar ay en m to st O’Bri sales and left, Barry Donnelly, are, from and Conor ; er ag an general m

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Road ished Lisburn lowed its establ ore, am ck ha lly Greens Pizza fol Ba in t a second outle nn Co Mc s business with nu d Ma ren Turner an east Belfast. Ka Canavan, right, red with Peter tu pic e ar s the expansion of Green ted sis as Bank which . of First Trust nd Fu t siness Suppor through its Bu

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review of 2013

Balloo Ho use in K illinchy w Restauran as named t of the Good Food Year in N Guide in Guide Read orthern 2014. Wel Ireland to ers’ c oming th chef Dan be carrie e news ar ny Millar d in the . e Directo r Jennie Sweeney

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y left, Gerr were, from Stephen s Awards d, u n an el Ja Ir al the sm nu stings of e of Touri the 18th An Howard Ha Enjoying an Ambros d ri an B I , N B y BVC spitalit Lennon of itute of Ho of the Inst rd. oa B st Meldrum ri u Ireland To Northern

and

with Linda ured, right, ster is pict Fo rs invested e ne len ow Ar er its derry after Trade Minist on nd Invest NI Lo l, om te ort fr City Ho uding supp Neill of the novation incl re its in £550,000 000. totalling £70,

spitality to itute of Ho , by the Inst from left e, ed st er w ho e rs a barbecu h Dr Una d sponso it g an w n t di ds n 1s n te le ie At fr Peop McKee of us Awards d Roisin thank Jan desley an of Ulster. aw ty M si e er n iv ri Cathe of the Un -Beattie McMahon

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Martin M cCrossan of City T received ours in a Local T Derry~Lon ourism Northern donderry, Hero awar Ireland T d from left, ourism partnersh Alan Clar Board at ip with Di ke of the its annu ageo Nor al award thern Irel s held in and.

Games Pa tron Dam e Mary Pe Gillespie ters join and mas ed Deputy cot Emer event ah Chief Con gency Ed ead of th die at a stable Ju e W orld Polic August. volunteer d e and Fir orientation ith e Games held in B elfast in

itation e-star accred was awarded fiv re t nt Ce yan r Br ito x t, Ma eway Vis (NITB). From lef The Giant’s Caus the award Tourist Board ive d ce lan re Ire t n us er Tr by the North of the National d Esther Dobbin of the Centre an n of NITB. ma air ch s, ng sti from Howard Ha

review of 2013

Chef Ste phen Do wds and Co Arm owner S agh-bas imon Do ed Yellow the first ugan of Door Deli Deli Sign the celebrate at ure Dish Awards scooping with Br aw ar d at aised Bee th e G r ea f Cheek t Taste & Smok ed Potato Pie. e e Westvill th ed en op officially catering e Foster ar, selfter Arlen four-st is in dy. ew M si n From e as a C Trad ents, le tor Nicky ge Apartm Dale J ft, Sarah S ith Direc w , n Watersed lle ohnso ki is n En n, An himmons o in o f The drew f Tenn complex H il ls Gra id ents N to Br e I emen, , Hillsborou ham, Tom Jess a is picture gh, af the ho d wit t nd La me of er the h ur Beck’s pub t eam w a Mackin . on a trip

Mandy Patrick MBE, proprietor of The Park Avenue Hotel in Belfast, was named as the new president of the Northern Ireland Hotels Federation.

Seam us Fis her o pictu f the re Railw Serve d second ay Ar right Cham ms B , was pion from ar in cr at the left, P Cole e Odyss owned 20 Heinek te Sn 13 Hein raine, ey Ar odden en NI ena. A , Lez eken and R Star a Nu lso p emco lty ict Weim a of H and Kevin ured are, eineke G lo ver f n. rom

son, e Lan mpagn nedy a h C f n Ke sh o atrice Ed Na of Be t a , are arthy m left ants a e the o C h r c c f r M , e M ed elebrat agne. ns, Jim nited Wine Pictur c e o w t O ean f U mber hamp chef S an Meyler o t Dece tage C ast las st vin iar and C vent in Belf anson’s fir l e of L specia rsary annive h t 0 10

Group O’Doherty e Garvan red th tu ic of p e v is uti s, ty sector chief exec orthern N er , e ty op r th er p h at d Do ity Hero itality an Garvan O’ al p it ent os h sp id e es Ho Pr of in th e from its e award operating eiving th and Trad Banquet ec r ts r ee en ft Gr id le es Pres second isher Jam deration bl Fe Pu ls s n te atio Ireland Ho eer Public trick, Gr Mandy Pa er. st Fo e n Arle Minister

Gavin Carro ll, gen in Be eral m lfas anager Hotel o t, celebrate of The s the f the Merch venue Y e Hospit ar for ant Ho receiv ality A North tel ing th wards ern Ir e firs . eland t AA at the nation al AA

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food news

Musgrave MarketPlace promises first class service

n today’s competitive wholesale environment, being first for value, choice and service is more important than ever.

At Musgrave MarketPlace, we ensure customers avail of the very best prices and promotions all year round, the widest wholesale range in Northern Ireland and all with excellent and reliable service through our new warehouse management system at Duncrue. As part of the largest wholesale buying group on the island, we can use our group buying power to bring exceptionally low everyday prices across our range to meet the needs of our customers. We also recognise that different customers prefer different types of services, which is why we give customers a choice in how to buy from us and you always can rely on the support and advice from our team. We pride ourselves on the excellent relationships we have with our customers and this will always remain at the heart of our business in 2014 and beyond. Shop with us in three convenient ways; collect at our branches, order online or avail of our delivery service.

Tele-sales: 028 9078 4810 www.musgravemarketplace.co.uk Email: marketplace@musgrave.co.uk

Mourne Seafood Bar chef and co-owner Andy Rea has launched the ‘Mourne Seafood Bar Cookbook’, featuring recipes using the freshest and finest local ingredients to create simple but delicious dishes. The basics are covered, and the book also links with ‘how to’ videos online in which Rea and his team demonstrate how to prepare a range of fish and shellfish.

New Year, new chief executive for Moy Park

Moy Park Chief Executive, Janet McCollum

oy Park has rung in the New Year with a new chief executive, Janet McCollum, at the helm, expectations of strong results for 2013 and a plan in place to grow further. McCollum assumed her new role on January 1 after 20 years with the business, having come on board as European Accountant and progressed to Group Finance Director within six years. “I am very excited and greatly honoured to take up the role of Moy Park CEO,” said McCollum. “Moy Park is a successful, thriving business made up of great people. “Together with the support of the Moy Park Executive team, I have every

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confidence we will continue to build upon the strong, growing and profitable business Moy Park is today, and to meet and exceed our customers’ and consumers’ expectations.” Figures for 2013 are looking positive, she said, with Moy Park hoping to build on the success of 2012 which saw turnover increasing by 1.6% to £1.09bn and profits rising to almost £25m. Key developments over the past year have included parent company Marfrig giving Moy Park responsibility for the leadership and management of Marfrig’s operations in Europe totalling £1.5bn turnover, in April, as part of a European reorganisation of the Marfrig Group. In 2013, the Moy Park brand was re-launched with a new marketing campaign on TV, billboard advertising, a new website and new logo on all packs. A new branded range of ready-to-cook products was also introduced. “The Moy Park business is in a strong position and prospects for 2014 are positive,” said McCollum. “In October last year we launched a major grower expansion programme to meet demand. The programme aims to increase breeder and broiler growing capacity by up to 400 poultry houses in Northern Ireland over the next 24 months. “Our vision is to be a leading and highly regarded food company providing fresh high quality locally-farmed poultry and complementary convenience products to customers and consumers by being the most effective and efficient organisation of our kind in the industry. Central to all this is the great team of people we have at Moy Park. We are a people-focused company and this is something we will continue to prioritise in 2014.” Goals include developing new export markets, with China a particular focus. Moy Park is supportive of the Agri-Food Strategy Board’s action plan to grow the Northern Irish food and drink industry, while issues and challenges in the sector include the volatility of feed and input costs and lack of financial support for local businesses. “Across all industries, businesses need more financial support and access to funding – whether that be through government-backed loan schemes, reduction in corporation tax or access to grants for research and development for example,” said McCollum. “The planning process also needs to be streamlined to allow businesses to grow. This is an area we have been working on with some success in respect of our farmer expansion programme.”

food news

Entry opens for chef events and floor space fills up for IFEX 2014

ntry is now open for the ChefSkills and team event La Parade des Chefs competitions to be held during the IFEX 2014 exhibition in the King’s Hall Pavilion, Belfast over March 11-13. Entry forms are available to download at www.ifexexhibition.co.uk, and must be submitted before February 8. The events are part of the International Salon Culinaire, a forum for student and industry chefs under the directorship of Sean Owens. Around 250 chefs are expected to participate in 14 ChefSkills category competitions, including the Department of Agriculture-supported IFEX Northern Ireland Chef of the Year, at this year’s exhibition. In addition, La Parade des Chefs will feature four teams of eight, primarily from NI culinary colleges, operating in a glass-fronted, ‘real time’ restaurant; setting, preparing, cooking and serving 60 covers each. Both The ChefSkills Theatre and La Parade de Chefs are supported by the Department for Employment and Learning (DELNI) and catering supplier Stephen’s Catering Equipment. “The competitions are all about encouraging our culinary talent to upskill and be the best that they can be, which mirrors DELNI’s commitment to helping and encouraging young people to learn new skills to benefit their careers,” said Owens. For the past 10 shows, Stephen’s Catering Equipment has committed to providing all of the major catering equipment used by the 250 chefs. Other supporters for the Salon Culinaire include Flogas, which will be fuelling the cooking in The ChefSkills Theatre and at La Parade des Chefs. The Salon Culinaire is a major part of IFEX due to its long-standing commitment to nurture talent within the industry, and the cooking competitions will sit alongside a number of other exciting features at the event. These include over 100 exhibitors showcasing the very latest in new products and services, a cold display of edible art and the Product of the Show awards. A biennial event, over 5,000 industry professionals are expected to visit IFEX this year, and floor space is almost at capacity due to increased early interest. To find out more about IFEX and to register your attendance, please log onto www.IFEXexhibition.co.uk. Follow it on twitter @IFEX_NI or via Facebook or join the IFEX NI Group on LinkedIn.

Pictured are, from left, Sean Owens, IFEX Salon Culinaire director; Brendan Baxter, former IFEX gold medal winner and Head Chef at Fusion; and Soraya Gadelrab, IFEX event director.

G8 chef makes modern Irish food available to all

Noel McMeel is a supporter of using fresh food in season. INSET: ‘Irish Pantry’ was published in December.

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ough Erne Head Chef Noel McMeel is making his ‘traditional hospitality with a modern twist’ available to all with a new cookbook, Irish Pantry. Co-authored with New York-based food writer Lynn Marie Hulsman, the book covers Traditional Breads, Preserves and Goodies to Feed the Ones You Love. Recipes inside range from bread and cakes to jams, jellies, condiments, drinks and cured meats, and include Boxty Potato Bread, Smoky Bacon and Cheese Bloomer and Home-made Amaretto. Executive Head Chef at the Lough Erne Resort in Fermanagh, McMeel was chef in residence for the G8 Summit there last June. He grew up on a farm in Toomebridge, Co. Antrim, and draws inspiration from his mother’s kitchen pantry with its cool marble slab and shelves laden with traditional and delicious treats. Later experience as a chef has expanded his range, including stints at Roscoffs in Belfast, Castle Leslie in County Monaghan and, in the US, the Watergate Hotel in Washington DC, Le Crique Restaurant in New York and Chez Panisse in San Francisco. McMeel has appeared on TV programmes including the Great British Menu, Food Poker, Market Kitchen and the Hairy Bikers, and written for Bon Appétit, Food & Wine and Northern Woman. ‘Making the most of the bounty of the land, working hard with your own two hands to preserve it – these were the core principles where I grew up,’ he says in Irish Pantry. ‘Find the very best local ingredients. Support farms and grocers that respect the earth. Prepare meals that delight and excite the senses, but don’t get seduced into overcomplicating. Above all else, let the natural flavour of good food shine through.’ Hulsman is also co-author of Make Your Own Soda and author of the forthcoming The Bourbon Dessert Cookbook.

food profile

Flying the food flag with pride Michele Shirlow of Food NI talks to Alyson Magee.

oosting synergies between local food and tourism is at the forefront of Food Northern Ireland’s plans for 2014, following a year of successful, high profile events. From the G8 to the World Police & Fire Games, the past year has offered unparalleled opportunities to raise the profile of Northern Irish produce on a global stage. “We’ve evolved more towards tourism,” says Michele Shirlow of Food NI, which works hand-in-hand with other bodies such as Invest NI and the Northern Ireland Tourist Board (NITB) to promote their common goals. “It’s a very good springboard for everything else. We have a journey to go on and, in some ways, the journey is going to be as important as the destination.” A GREAT YEAR FOR LOCAL FOOD The last year has been a fairly dynamic one for Food NI, which brought 60 exhibitors to the Balmoral Show back in May; half of which only started their businesses within the last five years. “We had our first artisan cheeses last year, goat meat, rapeseed oil, farmhouse ice creams and artisan breads – real diversity,” says Shirlow. “The industry has become much more confident. It has been very successful in the Great Taste Awards, which will be the theme for 2014.” For this year’s Balmoral Show, Food NI is planning to bring judges over from the Great Taste Awards

to demonstrate how their testing is conducted. New pocket-sized editions of the Food Producers Guide and Taste of Ulster Guide 2013/2014 were published last year in conjunction with NITB. With the Food Producers Guide, “it’s not a buyers’ guide,” says Shirlow. “It’s more about trying to attract the interest of people who are foodies.” Last April, 25,000 copies of the Taste of Ulster Guide were published, with a further 7,000 reprinted for the World Police & Fire Games featuring additional coupons for the athletes. “We’ve seen a huge change in the Northern Irish restaurant scene,” says Shirlow, highlighting collaboration with the restaurants of St Anne’s Square on foodie events and the arrival of new entrants such as Ox Belfast. “2013 was a great year,” she says. “We sponsored the World Police & Fire Games, and pulled together the restaurants and producers with 42 local companies involved at 17 venues. “We took a griddle into the airport and cooked wheaten bread for the World Police & Fire Games contestants arriving off the plane.” And when The World cruise ship came into Belfast last year, Food NI organised a reception in the Belfast Harbour Commissioners’ Office featuring food supplied by 20 local producers. Catering to this wealthy elite represented a business opportunity for the producers showcased at the event. Food NI was also involved in the

second annual Open Farm Weekend last June, with 19 farms hosting 10,000 visitors. CREATING A PROVENANCE CALENDAR An annual food calendar is also starting to emerge for the province, says Shirlow, citing events such as Farmhouse Breakfast Week in January/February; the Comber Potato Festival in June; Flavours of The Foyle in July; Clandeboye Food & Craft Festival in August; and Taste & Dine at City Hall Belfast in October. With Food NI’s remit the promotion of local food, “the bane of my life is the Continental market,” says Shirlow. “It would be fine if there was a local market beside it.” Northern Ireland even hosted a regional heat of the World Pesto Championship for the first time in 2013, and winner Clare Rainey will travel to Genoa for the finals in March. “Northern Ireland’s got a great food message,” says Shirlow. “It’s going really well. We hope to keep building on the Great Taste Awards success.” Food NI has goals in mind such as getting finalists into the BBC Food & Farming Awards, and achieving EU Protected Geographic Indication (PGI) for more products. Armagh Bramleys and New Season Comber Potatoes/ Comber Earlies have succeeded in gaining PGI status, which serves as a mark of quality and provenance; generally commanding a premium.

EVOLUTION OF FOOD NI Food NI was created about seven years ago, when a similar initiative to the current Agri-Food Strategy Board identified the need for a joint NI food and drink promotional strategy at home and overseas. Back then, the local food and drink sector was largely commoditybased without the many small artisan producers it boasts as members today. The organisation was launched with great fanfare and a TV campaign but the 2008 recession dampened its promotional spending power and prompted a shift towards practical onthe-ground support. Funded primarily by its members and events, Food NI receives adhoc support from the Department of Agriculture and Rural Development and NITB. “Not being part of government gives you a huge amount of freedom but also a huge amount of risk,” says Shirlow. The body now has 250 members, and is operated by a team of three full-time members of staff reporting to a board, and an operating group comprised entirely of representatives with marketing backgrounds. Two students and another 25 or so people working in various capacities, including inspectors for the Taste of Ulster Guide, are also involved. “We’ve attracted a lot of people who want to work with us because we’re very passionate and involved,” says Shirlow.

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chef profile Sponsored by:

Chef Profile

John Ferris speaks to Dean Coppard, chef and proprietor, bringing a taste of Australia to Armagh with his well-established restaurant Uluru.

t’s been a well-travelled route for Dean Coppard on his way to becoming one of the best chefs this small part of the world has. The North Queensland man, who grew up on a diet of “al fresco dining and barbecues” left Australia behind, initially for three months, while a visa was organised for a young Irish girl he’d met working in Sydney. On the way back to Northern Ireland and during a stopover in Thailand, the closet romantic proposed to Sara and the rest, as they say, is history. “It was initially meant to be for three months but I ended up working for Simon Dougan for two years. It gave me a great insight into the difference between Australian and Irish palates,” says Dean. “Simon wanted out of restaurants and my father-in-law mentioned to me that there was this little restaurant on the market that he wanted me to come look at. “I said I’d no money but Sara’s very good at what she does, and she put a business plan together and the bank agreed. We almost fell off our chairs when the bank said yes. “Sara’s very good at being able to plan and budget; even today she still does all the back office stuff.” So on a cold October night in 2005, the doors to Uluru restaurant in Armagh opened with a soft launch. With local talk about the ‘Australian couple’ opening a restaurant, they had a modest eight tables on that first night. “We crapped ourselves… even looking back now that first week we had to scramble. We’d run restaurants before but that back office stuff would have been done by others and you have to do it yourself when it’s your own place.

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Dean picking up Armagh chef of the year at 2013 Restaurant Association of Ireland (RAI) Awards from Adrian Cummins, CEO (right) & Brian Fallon, president (left) both of RAI. The awards were held at the Merchant Hotel.

“Everybody talks about how you put a value on your success and why after nine years, we’re still popular. It’s simple, it’s down to hard work, the staff, location and a little bit of luck goes a long, long way. I’d say we were in the right place at the right time.” Coppard had a two-year stint in Sydney, where he ended up working in George’s, a two-hat restaurant (chef hats are awarded by The Good Food Guide in Australia to outstanding restaurants and range from one to three hats). “It was very fine dining and a real eye opener for me; before that my experience had mostly been burgers

and the like. This guy was torturous. He was a head chef who was a big fella and everyone was scared of him but for some reason he seemed to like me. It was big hours every week as well as being a big eye opener. Over the course of two years, I was doing around 80 or 90 hours a week. It was intense.” Having qualified with a bachelor of arts in graphic design, the Australian spent some time in London but found it to be a city that “consumes you” before going to Newquay. He loved it and spent around a year there where he “got into management” and found himself helping to open a chain of

Mexican restaurants around Cornwall. “That was about 15 years ago, right when Mexican was taking off. We were doing old-school Mexican food and there was a great profit margin so the bosses were happy. Everywhere we opened, the food was the same because the weights and measures and consistency were there.” However, when opening his own place, he decided to go back to his roots to inject a little difference into the Armagh restaurant scene. “Australian food is what I’d always done. When you mention it, people always think kangaroo. We did it at the start to get that quirkiness but the

chef profile Uluru’s pan-Pacific twist sets it aside from other restaurants in Armagh.

Northern Irish palate loves game so it worked well for us. At the start, I wanted to do all Australian food but I remember putting up this lovely whole seabass with noodles and a guy who ordered it said, ‘it looks lovely but where’s the potatoes?’ “We put our Aussie twist on it; we have that pan-Pacific twist, which sets us aside from everyone else.” Growing up in the ‘sugar capital’ of Australia, Mackay, Dean gained his love of food from his parents. “I spent my childhood growing up with my mum who was a very good cook and then dad with his barbecues. He barbecues everything, even breakfast. It was 40ºc most of the year round and even in winter it was 1819ºc so it would have been a lot of al fresco dining. “My dad’s a big fisherman too and anything we caught, we would have put on the barbecue. “Mum’s from Jersey and every three years we’d come home to Jersey. I’ve still got family on Jersey and an

uncle and aunt in England. I wasn’t so worried about the culture shock when I moved here. I’d seen what the weather was like. I had experienced a lot in Newquay, Cornwall. “Growing up in Australia, there’s a lot of seafood and cattle but it’s not so far from what we have here. Ireland has some great products, and another key to success is having great suppliers. We use Crossgar Meats and their meat is second to none. Every time you get a lovely bit of meat, it makes my life a whole lot easier.” He points to some of the producers now fashionable but he’s been using in his Armagh restaurant for years. “We get our seafood direct from Kilkeel from the trawlers. Then there’s Abernethy Butter and Broighter Gold oil that we’ve always been using. “I’m just doing what I’m doing to the best of my ability and I’m lucky to be able to have such outstanding produce to work with.” Asked if he’d do it all again if he were a young man looking at opening

up a restaurant in today’s climate, he doubts he would. “I wouldn’t risk my family’s livelihood and life. I look at Belfast in the past couple of months and all these new restaurants opening. “I’m not sure there’s the footfall for them all but time will tell. I wish anyone who tries to go into the industry well but you need to have thick skins. “It’s harder to get money from the banks. We don’t owe them anything – we paid off our loan over six years and we’re now in the position where we don’t have a massive overdraft or loan. I know people who have started recently and that’s what’s crippling them.” He points to all the things that young chefs dreaming of going out alone don’t realise need to be done to keep a business going. “The biggest part of my job as a restaurateur is the pricing of things. Danny Millar, Chris Bell, Michael Deane – they’re all amazing chefs but a lot of them are like me. I try and

cook every night I can, but during the day I’ve a lot of other things to do. “I can do that because of my head chef and sous chef. My head Marky has been with me for nine years; he’s a legend and knocks it out without complaining. “Young Stevie came here three or four years ago; he’s very talented. The reason why we do so well is because of my staff. I set them a task and they will repeat and refine it and add their own twist. It just gets tweaked and just evolves and evolves with them putting their input into it. But it’s a tough business. “I’ve two small children under the age of four and, back in the day, me and Sara would have done 80 hours each and we wouldn’t have worried about it but I need to start taking the foot off the gas a bit and spending more time with the kids as they begin to grow up. “You have to go between making sure customers are happy, and keeping the boss at home and the kids happy.”

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q&a

A Day in the Life Michael Patterson, bar manager at The Merchant Hotel

What is your current role? Managing all aspects of the Cocktail Bar at The Merchant Hotel. A brief outline of your employment history to date I started off in this industry at the tender age of 15, bussing tables in a tapas bar. Since then, I have worked for G1 and Fuller Thomson in Scotland and more recently as assistant bar manager in The Spaniard for JK Pubs. What does your role involve? Managing every aspect of the bar to ensure every single drink we offer is made to the highest of standards. I have always believed that a drink ordered 10 minutes before closing time needs to be made, presented and served identically to the one ordered at 11:30am in the morning.

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When did you take up this post? I commenced my employment in The Merchant Hotel as bar supervisor in October 2012. In October 2013, I progressed to my current position as bar manager. What are the best/worst parts of your job? The best part of my job has got to be the people. I have learnt a great deal in the past 12 years from my colleagues, managers, customers, and a handful of astute directors. The worst has to be juicing pineapples; I can’t stand the yeasty smell. A brief outline of what a typical day involves The great thing about our industry is that no two days are ever the same. However the objective at The Merchant is always the same, to provide an outstanding level of service

“The best part of my job has got to be the people. I have learnt a great deal in the past 12 years from my colleagues, managers, customers, and a handful of astute directors.” in our magnificent surroundings and surprise our guests with our extensive range of cocktails. What has been the proudest moment of your career to date? Each and every time I receive positive feedback about the Bar or one of my team, I feel an immense sense of pride. What is the best thing about being involved with the local hospitality industry? There has been a real push in the industry over recent years. NI 2012,

City of Culture 2013 and the World Police & Fire Games all brought vast numbers of people into our local bars, restaurants and hotels. The Backin’ Belfast Campaign also showed just how driven our local businesses are. What do you like to do to unwind away from work? Good music, good drinks, good food and good company – in that order. Tell us something about yourself that not many people may know? Did I mention my irrational fear of pineapples?

restaurant news Michael Deane

Deanes invests £500,000 in major restaurant expansion

eanes has announced a £500,000 expansion of its flagship restaurant on Howard Street, creating 30 new jobs and bringing its total workforce to 150. Work has already begun, after the company took over the former Equinox store next door to the existing Deanes Restaurant and Seafood Bar, and completion is expected in mid-February. The jewel in the development will be Eipic Restaurant, serving the finest food and wine in sophisticated surroundings. The Restaurant will be complemented by a Billecart Champagne Bar. The Seafood Bar is to extend to 100-seat capacity, with the aim of continuing to offer top quality fresh fish and seafood, while updated branding ‘Love Fish’ will reflect Deanes’ ongoing commitment to quality local produce. The expansion also involves the installation of an Argentine Grill, which will be the focal point of The Meat Locker. The restaurant already houses a private dining room. “Deanes has had a successful few years and I am delighted to be in a position to invest further, not just in our business, but in our city,” said Michael Deane.

HR • 23

The Hillside

Hillsborough’s oldest pub is thriving after the Wolsey treatment.

hree years after it was acquired by the Beannchor Group, The Hillside has retained the charm of an old Irish pub but gained a reputation for quality, innovative food. The Hillside’s restaurant has daily specials, with All Day, Early Bird, Evening Set, Gluten Free and Kids’ menus offered, while a private room is also available for up to 50 guests. With the bones of a great business already there, The Hillside has been stripped back and given that Bill Wolsey polish with valuable input from its enthused manager Andrew Graham and beverage supervisor Tom Jess.

What changes has Bill Wolsey made since the Beannchor Group bought the pub? Andrew: It’s taken a while for Bill and the team to get where we are now. We are very fortunate to have a beautiful old country pub as our template and to add to it, we stripped ourselves right back and became this great country pub with great food, fine wines and aged whiskeys. We are very fooddriven and very much family-driven. We really encourage families to join us for food and beverages and, who knows, one day their children could be delivering this great product to other families. Tom: The décor is fairly similar but a whole new kitchen was put in and the toilets updated, and the front bar was recently restructured to make our bar snug more accessible. It really is a gem. You have expanded beyond the main pub and restaurant – what

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other space do you have and what is it used for? Tom: We have intimate dining rooms upstairs above the front bar, which are used for christenings, special occasions, business meetings and even small weddings. These rooms are also used for seasonal food and wine suppers; it is a totally different dining experience that gives the customers a truly enjoyable food/wine education. Our heated beer garden is great for an outdoor food/beverage experience, and we’ve got a new Jameson-branded electronic awning on it. We’ve hosted functions in it, and had close to 100 people at our annual garden party. Who are your customers? Andrew: Our customers come from many fields, primarily locals and a good percentage of tourists. I feel the tourist board is working tirelessly to showcase our great country and, in turn, each sector benefits. What feel are you aiming for with The Hillside? Tom: It’s a very traditional, old pub with a lot of locals who have been coming for years, so we wish to give the locals that homely, warm experience every time. It’s about how you feel when you come into a pub with open fires and the nice real ale pump system from Hilden micro brewery. We try to keep it as traditional as possible but also keep up-to-date with our everchanging seasonal menus. We have a great warm family country pub feel; we are all very proud of the Hillside. What’s on your menu and what is the inspiration behind it?

Andrew Graham and Tom Jess of The Hillside, Hillsborough

Andrew: What we want to do is remain the same, and provide great food for locals. We’re constantly testing flavours – the whole industry is about flavours at the minute and plating is secondary. We want to make it different from what you can make at home. Tom: Dishes like the Hillside’s Ultimate Burger and Scampi have been on the menu since I was coming in as a boy. Our customers come in for good portioned, hearty food like pork belly, liver, wood pigeon and venison. We

are getting more experimental with things like Mojito jelly cubes served with lamb; something that’s really different and stands out in people’s minds. You have to up the effort in restaurants; there are so many options these days. Does your menu change often? Andrew: Yes, we follow each season and celebrate the produce at its very best. By adhering to each season, it will save money as produce such as vegetables can have a great variance in price.

What else do you do to improve and drive your menu? Tom: We’ve found that if our staff have the information about things on the menu and tell customers, people are more likely to try and learn from it, they’ll have it again and talk about it to other people. We send our chefs on training days and days away to food festivals etc. It helps them take the blinkers off, chat to other chefs and ultimately become more knowledgeable. What is your food sourcing policy at The Hillside? Andrew: It’s important for us to source the best suppliers and local isn’t always best. If the guy next door is growing carrots but they’re rubbish, we’re not going to buy them. We’d rather go up to the top of the country and get them there if they’re better. The Beannchor Group has its own buying system and is constantly researching. This can only make us better and keep us ahead of the game. Do you have a programme of staff training? Andrew: This is something we take very seriously. We work closely with Babcock on hospitality courses for all roles and levels. Besides this, our HR team works very hard and sends all staff on day courses from fire safety to customer care. We also have mystery shoppers to help get an outside eye on our business. Tom, you took a trip this past summer which inspired a new whiskey focus in the bar including a dedicated display and accompanying booklet. Tom: Most of the whiskies are Irish with some Scottish. This summer, I spent two weeks sailing around the Scottish Isles with my dad in his Falmouth Pilot. We visited Isla, Jura, Skye, Tobermory and Coll and went into lots of great little bars that were really old with lots of wood and had rows and rows of fantastic whiskies. Red Breast 12 Year Old would be the most popular at The

Private rooms upstairs accommodate up to 50 diners

Hillside, it would go out very fast, and Bunnahabhain 12 Year is another fast mover from our extensive list. Draught ales supplied by Hilden are also a focus for us, and we have a good wine list with many different entry levels. What other entertainment does The Hillside offer? Tom: In 2013 we introduced jazz music on Thursday nights, which has been a success and traditional folk on Sunday afternoons. We have found that people are now booking tables for food so they can stay on and listen to the music. We also have live bands at the weekend at certain times of the year. What are the key events of the year at The Hillside? Tom: The Hillside Ale Festival in association with Hilden is always big on our calendar. We have a hog roast and

a special barbecue with various meats and shellfish. Our annual garden party was a huge success in its first year, giving our customers picnic style food, cocktails and jazz music. For the Oyster Festival, the whole street is closed with parades, soap box races, world oyster eating and more. Last Christmas, we had The Hillside Festive Little Farm, a family day with mini farm animals, hot drinks, festive food and traditional music in our heated beer garden. How was trade in 2013? Andrew: We’ve seen great growth in the business. 2012 was one of our best trading years to date, and yet we’re seeing growth on top of that again. I feel it is a true sign that the economy is becoming more stable and comfortable. The corporate side of things is spending again; you just have to try and book a hotel to notice the change. Tom: The two- to three-week lull that

usually comes after Christmas didn’t happen last year; it just went on and on. The footfall in our premises is on the increase. What are your plans for The Hillside in 2014? Andrew: To become more professional. We don’t want to be doing anything we can’t handle; small steps have great control. The Hillside 21-23 Main Street, Hillsborough Website: www.hillsidehillsborough.co.uk Email: info@hillsidehillsborough.co.uk Facebook: www.facebook.com/ thehillsidehillsborough

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drinks news

New partnership launched for Hooper’s & Hooch G

lobal Brands has announced a new partnership which will see Drinks Inc exclusively managing Northern Irish distribution of its Hooch and Hooper’s brands. Hooch was revived by Global Brands in 2012, under licence from the Molson Coors Brewing Company, after almost a decade off the market and has since shown strong growth. Synonymous with the Brit Pop generation, it has successfully capitalised on the recent trend for ‘retro revolution’ brands to become one of the year’s most successful product launches, according to Global Brands. Targeting 18 to 25-year-olds as an alternative to flavoured cider to be served over ice, Hooch is available in 500ml bottles with three 4% ABV flavour variants, Lemon, Orange and Blackcurrant. Hooper’s is a range of flavoured beverages, including Dandelion & Burdock, Ginger Brew, Cloudy Lemonade and Strawberry & Elderflower, targeting the ‘discerning’ 25 to 34 age group. Also available in 500ml bottles with 4% ABV, Hooper’s takes its name from 19th century adventurer William Hooper. “Drinks Inc is one of the largest and fastest growing drinks companies in

Drinks Inc adds gluten-free beer to portfolio

rinks Inc has added an award-winning, gluten-free beer Estrella Daura Damm to its portfolio of agency brands. With Ireland among the countries of the world with highest prevalence of coeliac disease, Drinks Inc hopes to meet consumer demand for ‘a gluten-free beer that tastes like a beer should’. Daura Damm was co-developed with the Spanish Counsel of Scientific Research (CSIC), and launched at the end of 2006 as the first ‘real beer’ made from barley malt for coeliacs. It has since won many awards, including World’s Best Gluten-free Lager Award at the World Beer Awards in 2011 and 2012, and a Superior Taste Award from the International Taste & Quality Institute of Brussels in 2013. Brewed in Barcelona, Daura Damm (5.4%) is said to be fruity and floral on the nose with a creamy texture leaving a pleasant lingering after taste. Every batch is analyzed by CSIC to ensure the gluten level is less than three parts per million (ppm) and meets new EU regulations (only gluten levels below 20 ppm can be described as gluten-free).

Northern Ireland and we’re incredibly pleased to have them on board,” said Simon Green, marketing director at Global Brands. “Both Hooper’s and Hooch have demonstrated fantastic growth in England, Scotland and Wales over the past 12 months. Through our new partnership with Drinks Inc, we are confident that we can continue this success into Northern Ireland and deliver two of our latest product and brand innovations to new markets.”

WKD taps into Brazil’s carnival vibe

KD has added a new variant WKD Brazilian as a Limited Edition available over January to September 2014, hoping to tap into World Cup fever and the growing appeal of Brazil. Promoted as a ‘party in a bottle’, it is available in 275ml and 70cl multi-serve bottles at the same price as the six other variants in the WKD range. The launch is being supported by a digital media campaign, consumer sampling activity, introductory price promotions and tailor-made activity. “Brazil and all things Brazilian are very much of the moment as we head into 2014,” said Debs Carter, WKD marketing director at SHS Drinks. “Lonely Plant has recently tipped Brazil as the top visitor destination for this year and the country will certainly be the focal point for all footie fans when the World Cup gets underway this summer. “Brazil is also renowned for its vibrant night and street life, especially at carnival time, and WKD Brazilian aims to capture this exotic party spirit in a bottle.”

Wolf Blass wins third top Winemaker accolade

olf Blass was named International Winemaker of the Year at the 2013 International Wine and Spirit Competition (IWSC) in London for a third year, following wins in 1992 and 2002. The Australian winery also scooped the 2013 titles of Australian Producer of the Year; Best Single Vineyard Red Wine for the Wolf Blass Platinum Label 2008; Best Single Vineyard White Wine for the Wolf Blass White Label Riesling 2001; and Best Riesling for Wolf Blass White Label Riesling 2001.

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“Winning International Winemaker of the Year at one of the world’s most respected and prestigious wine competitions is incredibly special,” said Chris Hatcher, Wolf Blass Chief Winemaker.“This is a great reward and recognition of the dedication and hard work, our winemaking and viticultural teams put into making exceptional quality wines and I am extremely proud of them.” IWSC was established in 1969, and features exhibitors from almost 90 countries judged by a highly qualified and trained group of international experts.

tribute

Remembering John Barrett

Local brewer launches two new winter ales T wo new premium ales, an Irish White Ale and Irish Amber Ale, have been launched by Northern Irish craft brewer McGrath’s for the winter season. The Lugan-based business is hoping to expand its sales in the Republic of Ireland, Great Britain and the Continent. The new ales have been developed by Mark Pearson, McGrath’s founder and managing director, and expand the brewery’s portfolio to six. Both additions come in 500ml bottles, with McGrath’s Irish White Ale No 3 carrying a 4.9% ABV rating and McGrath’s Irish Amber Ale No 6, 5.2% ABV. The White Ale is “a refreshing wheat beer with complex flavours from the wheat and barley malts, infused with generous additions of spicy coriander and curacao orange peel; complemented with a light bitterness from the hops and a crisp, citrus finish on the palate,” said Pearson. “There’s really nothing like it on

the Irish market at the moment.” Aimed at female and male drinkers alike, it is said to lean towards the traditional Belgian style ‘biere blanche’ but with an American twist. The Amber Ale, meanwhile, has “a rich malty body, embraced by smooth caramel undertones, embellished with citrus and spice,” said Pearson. “The hop aroma exudes boldness with floral spice, complemented by a slight sweetness on the finish. “I am confident that the new ales will appeal to craft beer and ale enthusiasts in Britain, Ireland and other parts of Europe. They strengthen our existing portfolio, enabling us to offer customers a comprehensive range of craft brewed ales.” The brewery was established in 2008 as Clanconnel Brewing Company, and its range of ales and stout subsequently rebranded McGrath’s in honour of Master McGrath, a legendary greyhound from Lurgan winning the Waterloo Cup in 1868, 1869, 1871.

Tennent’s NI introduces new US-style cider

ennent’s NI has recently launched an American-style cider, Hornsby’s, into the Northern Irish on-trade market. Marketed as ‘cider served the American way’, Hornsby’s has a softer carbonation and is recommended to be served chilled and drank straight from its stylish 330ml long neck bottle. The drink is available in two variants, Crisp Apple (4.5% ABV) and Strawberry & Lime (4% ABV). Hornsby’s was purchased by C&C Group in November 2011 to complement its international cider portfolio, and Tennent’s hopes its introduction will ‘open up new drinking occasions and choice in the NI packaged cider category’ and compete with other single-serve packaged lower alcohol drinks including lager and the ‘over ice’ cider serve. “Tennent’s NI enjoys market leadership in cider and we are constantly improving our offer for our customers and drinkers across NI,” says Paul McGurk, innovation & customer marketing manager at Tennent’s NI. “Hornsby’s is an exciting addition to the business’s portfolio.” The launch will be supported with in-bar activation, premium point-of-sale materials, sampling and rate of sale initiatives, including a competition to win a VIP trip to California.

Northern Ireland Food and Drink Association Chairman Tony O’Neill remembers John Barrett, a former director and chairman of the Association who had a long and illustrious career history with Coca-Cola and was a passionate supporter of charities.

ohn Barrett, one of Northern Ireland’s leading lights in the food and drink industry sadly passed away last year. John was a director of the Northern Ireland Food and Drink Association (NIFDA) from 2002-2013 John Barrett is pictured, right, with First Minister and acted as Peter Robinson last year at the Northern Ireland chairman from Food and Drinlk Awards. 2004-2006. John was a true gentleman. He was polite, professional and dignified. He earned quiet respect from all his peers – in particular when he faced his devastating diagnosis with uncommon courage, talking frankly and openly about it. John and his wife Joan were with us at the Northern Ireland Food and Drink Awards only a few months ago. Our thoughts and sympathy are with Joan and the family. A great strategic thinker, John enjoyed the challenge of leadership. He had a gift which is increasingly rare – he treated everyone with the same respect. He led NIFDA through a time of great change (something he did in many organisations), laying solid foundations that we continue to build on today. John was instrumental in the formation of Food NI; now successfully supporting local food and drink marketing. He worked tirelessly to transform Taste of Ulster and revitalise it. The success that it has become today is due, in no small part, to John’s hours of work behind the scenes. That was another hallmark of his character – he was not afraid of the limelight but neither did he court it. When it comes to Northern Ireland’s soft drinks market, few people could equal John Barrett’s experience. Originally from Sussex, John joined Coca-Cola Bottlers (Ulster) Ltd in 1971, quickly working his way up through grassroots sales to establish the company’s first telesales operation in 1975; the first Coca-Cola operation internationally to introduce such technology. Posts including Sales Promotions Manager, National Accounts Manager and Head of Grocery Division followed, with John taking responsibility for overhauling the company’s distribution system in the later position. As General Sales and Commercial Manager from 1996, John oversaw the development of the change management programme. John was appointed to Coca-Cola Bottlers (Ulster) Ltd’s Board in 2001, becoming Executive Director. John was a great connector of people and was a passionate supporter of charities. He ensured that we played our part in the community in supporting local charities. John helped to lay the foundations for the ‘one supply chain’ concept. John said in 2003: “I hope that as we develop our partnerships further, greater understanding will lead to greater co-operation which will produce dividends for us all.” It is my privilege to develop that vision and carry it forward. In my view, our trade association and our industry owe John a debt of gratitude. Not that I suspect he would welcome any fuss, maybe just a quiet Coke in the bar.

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drinks comment

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drinks comment

Coors Light and Carling continue to shine for Molson Coors Robert Blythe, head of marketing for Ireland, Scotland and craft beer at Molson Coors Brewing Company, offers comment on the highlights and successes of the past year and opportunities in 2014. Trading in 2013 I’m pleased to say that 2013 was Molson Coors’ most successful year to date in Northern Ireland. Overall, the company enjoyed volume growth of 21.5% in the on-trade and 28.9% in the off-trade, where we’re now the number two brewer. To put this into context, the latest figures at my disposal show an industry decline of almost 9% across the on-trade in Northern Ireland, so we really are bucking the trend which is very pleasing. Our key focus is on enabling our customers to share in this success and drive footfall and profits for their business. Highlights and low points From a company perspective, I cannot really say that we had any low points last year to be honest. Performance was really strong across all Molson Coors brands during 2013 but Coors Light continues to be the flagship brand, providing us with a number of key highlights though the year. Not only did the brand cement its position as Northern Ireland’s number one bottled beer in the on-trade, 2013 also saw it rise to number two in the off-trade, thanks to an increase in sales of 40% yoy; the only top five brand in the Northern Ireland off-trade to experience growth. Draught sales of Coors Light also increased by a massive 107% yoy, making it the fastest growing draught brand in the province’s top five beer brands. Coors Light alone added an additional £2.4m to the NI on-trade, with more than four million bottles and 1.8 million pints consumed. Whilst Coors Light is the success story of the NI drinks trade, we are also very pleased with the performance of Carling which celebrated not only its 50th year in Ireland but also its best year to date in Northern Ireland. Challenges and learning experiences We are always learning and always challenging ourselves to be better. I firmly believe that, to succeed in this industry, our brands need to be more relevant and engaging to the consumer than the more established, habitual purchases. It is the only way that we can hope to change people’s minds and generate a real, meaningful and sustained relationship with our customers and our consumers. This

requires us to constantly challenge ourselves and listen to our consumers and customers. Best-selling lines and drivers behind them We‘ve seen a very strong performance over the past year across all of our brands but, in particular, Coors Light and Carling continue to shine. Looking at combined on-trade and off-trade sales, Coors Light experienced overall growth of 31% and is the only top five brand to grow in an overall lager market that has declined by 7.5% in volume and 5.3% in value during the past year. Its performance really has been phenomenal and has been driven by massive investment to bring the brand to life through creative marketing campaigns which encourage people to engage both online and in bars and clubs around the country. Once again, we joined forces with one of the world’s most iconic action film stars Jean Claude Van Damme to continue the Closest to Cold series of commercials and also to launch the year’s major innovation in the beer category - a second ice cold indicator that we added to the unique labels of Coors Light bottles and cans which already turned blue when the beer was perfectly chilled and ready to drink. This activity was supported by highly visible promotional activity in bars around the country, as well as cinema and TV advertising, a new outdoor campaign, and new social media and digital packages; all of which encouraged unprecedented consumer engagement and in-bar theatre, and generated a massive increase in online engagement and word of mouth. Nielsen figures until the end of October 2013 revealed that Carling had one of the highest volume increases of all brands in the NI on-trade with sales rising by 16% yoy. What this means is that more than 2.5 million pints of refreshing Carling were enjoyed by Northern Ireland consumers in 2013, adding a very welcome £1.1m to the lager category. This success is based on the brand’s heritage, on-going investment, consumer connection and the unstinting support of the trade. To support the brand, we ran a host of exclusive and innovative on- and off-trade promotions to encourage sampling and drive sales of Carling,

including the Carling Perfect Putt challenge and Carling Classic Arcade phone app which rewarded participants with a free pint of Carling in outlets around the country and added to the brand’s sales in the on trade. Also, to mark Carling’s 50th anniversary, an exclusive off-trade promotion offered consumers the chance to win a prize a day for 50 days. Promotions such as these indicate a confidence and excitement around the Carling brand which enhance consumer interest and encourage trial of Carling’s refreshing taste. Those enjoying Carling for the first time consistently express surprise and delight at the exceptional taste of the lager which in turn is a key driver of recruitment to the brand, resulting in ever increasing sales figures being delivered by Carling in Northern Ireland. Growth opportunities We see continued growth right across all of our brands at the moment. Coors Light has been the best-selling bottled beer in the on-trade for over a year and a half and now has its sights set on the number one spot in the offtrade. Carling also continues to grow at an incredible rate and, with further investment, we expect this to continue. We also expect recent growth in the craft beer category to accelerate as consumers are demanding more exciting styles and flavours. Our own research in 2012 revealed that 50% of beer drinkers would be more likely to visit the pub if they offered a range of craft beers so we have invested heavily in this rapidly expanding sector, including the purchase of the Franciscan Well Brewery in Cork. This year will see the launch in Northern Ireland of our Craft Collection range which brings together award-winning Irish and international craft beers hailing from four multiaward winning breweries, namely the Franciscan Well Brewery in Cork, Blue Moon Brewing Company in Denver, Colorado, Sharp’s Brewery in Cornwall and William Worthington’s Brewery in Burton-upon-Trent. This exciting new range of craft beers will include Blue Moon (already a firm favourite in Northern Ireland), Doom Bar (#1 Cask Ale in the UK), Worthington’s and the award-

winning Rebel Red from Franciscan Well. While there will always be a role for mainstream beers, the craft beer category is extremely important for retailers as craft beers generally demand higher prices, generating higher revenue and greater profits for all concerned. In terms of value sales, our split is currently around 55% on-trade to 45% off-trade. Obstacles to sector growth The main obstacle for growth in Northern Ireland, as far as we are concerned, is the tied estate of pubs in Northern Ireland. This limits customer choice and provides for a restricted market, which I believe does not exist in this form anywhere else in the EU. Key to success in hospitality We need to generate footfall back into bars and clubs so we are putting our customers at the heart of everything we do to deliver real value for their business and help them boost their bottom line. We see Northern Ireland as a high growth market for Molson Coors and, as we have demonstrated over the past few years, by investing heavily in our brands and activity designed to drive business for our customers, we have managed to achieve tremendous growth in the face of very difficult market conditions. Plans for 2014 Last year, we doubled our investment and we will continue to invest in 2014 to support the industry and drive sales for our customers. We have plans in place for more engaging consumer promotions designed to boost sales for all of our brands and our trade partners. We are excited about launching our Craft Collection in Northern Ireland and expect our investment in craft beer to reap dividends and deliver higher margins and higher profits for our customers in 2014. All in all, 2014 is set to be another very exciting year for Molson Coors and our customers but I’ll not give away any of our secrets just yet, you’ll just have to watch this space. NB: All on-trade data is based on Nielsen MAT October 2013 data and all off-trade data on NI Off-Trade Groups: Retailworx MAT October 2013 data.

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drinks profile

Focusing on its customers With new brands including Dona Paula, McGuigan Black Label Reserves and Crabbies flavours joining the portfolio, United Wine Merchants Managing Director Martin McAuley is looking forward to 2014 on a positive note. By Alyson Magee.

rading conditions may be tough but United Wine Merchants has uncorked another ‘outstanding’ year, hitting the one million mile stone in cases of McGuigan Wines and successfully rolling out Crabbie’s in the Northern Irish marketplace. “It’s been a difficult year out there and we all know the reasons why,” says Martin. “The banks’ credit squeeze has had a big impact on our business. Major players have gone into administration over the last year; some of the top pubs in Northern Ireland. “Notwithstanding all this, it has been a pretty good year for United Wine Merchants and at this stage we are on budget which, from my perspective, is outstanding.” Underpinning United Wine Merchants’ resilience in the face of tight margins and a beleaguered hospitality sector has been a solid customer base, efficient management, and commitment to investment and training, as well as the strength of its brand portfolio. “The most important element of any business is its customers,” says Martin. “We’ve had a loyal customer base over the last 28 years, building relationships with new customers year-on-year.” Martin’s tenure with United Wine Merchants dates back to its establishment in April1985, when he joined as a sales rep, progressing to sales director in 1997 and managing director in 2008. A family operation for the first 20 years, the business was taken over by Scottish & Newcastle in 2005 and then absorbed by Heineken Ireland as a subsidiary in 2009. “It gives me great pleasure to see how the company has transformed in a very positive way over the last six years and this provides us with a great platform to build on as we look towards achieving our new five-year plan,” says Martin. The plan is focused on development of the Heineken portfolio, continuing growth of current agency brands, and securing more prestigious brands for markets in both Northern Ireland and the Republic of Ireland. A highlight of 2013 was reaching the one million-case mark as an agent for McGuigan Wines in late October; the success of the Australian brand carried by both its price point and quality, with Neil McGuigan named

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Winemaker of the Year for a record-breaking three of the last four years. Other market leading brands supplied by United Wine Merchants include Bollinger, Wolf Blass and Taylor’s Port. The successful launch of Crabbie’s Alcoholic Ginger Beer is a further point of pride, and Martin expects a healthy sales boost over the next few years with the brand set to garner huge exposure as sponsor of the Grand National, which reaches 600 million TV viewers worldwide, over 2014 to 2016. Investing in the future For Martin, all 48 employees at United Wine are ambassadors for the business. “We have very strong management across our, Marketing, Finance and Operations, and we have a wealth of experience in our sales teams in the North and South.” In the summer of 2013, United Wine Merchants bolstered its marketing team with the arrival of brand managers Nina Doyle and Emma Haughian, who bring a fresh approach to marketing including a major focus on social media. “We’re also invested in the future with a new computer system this year, upgrading all our sales team to tablets for taking orders from customers,” says Martin. Ongoing investment in training is a further priority from sales and merchandising to IT training, as well as in-house wine courses. Investment is equally vital for the hospitality sector United Wine Merchants supplies, says Martin. “Those doing better in general are those that are reinvesting in their business, and doing what they do well. Belfast is buzzing but rural pubs are suffering, as people come into the cities now. Foodled pubs appear to be faring better than others. People need a reason to go out, be it good music or good food.” On-trade accounts for 40% of business for United Wine Merchants, with margins even tighter in the off-trade sector and the drinks category as a whole struggling. “Alcohol in general is struggling, certainly because of market conditions and the massive increase in duties over the last five years,” says Martin. “It’s now becoming more of a luxury instead of an everyday purchase and we don’t see that changing in the near future.” Another proposal with potential to affect the drinks trade is minimum pricing, although Martin believes it may not gain traction and could be some way off. “In terms of responsible drinking, a strategy of education will be more effective than minimum pricing. Looking at the Scottish model, it can be seen that the ban on multi buy alcohol offers isn’t slowing the sector down, so I believe educating younger generations on responsible drinking is a better strategy. “We all have a duty to market our products responsibly and I believe this, combined with a grassroots education programme, can help address some of the issues currently facing the industry.” “The drinks industry remains a very competitive market and margins are tight” says Martin. “But we can’t be negative about that and have to try and grow the sector and work together on how best to achieve it. We have a few new exciting projects coming in 2014 and I’m looking to the New Year with a sense of optimism.”

wine wizard

WineWizard! Cheers to 2013 By Ciaran Meyler

hat another wonderful year in the wine industry and an amazing business to work in. Yes, despite the economic down turn and all the pressure of continuing to deliver sales targets in a shrinking market, it’s still a great business to be part of. Working with people who share the same passion, endlessly exploring wines from all over the globe, and hours of tasting wine and food combinations with Northern Ireland’s best chefs, bringing a smile to the consumers face. And it’s four of those gastronomic delights that I‘d like to highlight as some of my most memorable experiences of 2013.

Four food and wine events stand out from 2013 The Black Cat Restaurant, Ballygawley. Our very own NI Chef of The Year and Master Chef Contestant James Devine prepared some outstanding food to complement the wines from Tempus Two. Wine Maker Jamie Saint was blown away with the starter of Wild Game Terrine, Fig Chutney, Squash Puree and Watercress. The beautifully aged Tempus Two Pewter Merlot 2005 was a marriage made in heaven. The plumy earthy character in the wines gracefully combined to tame the game. Neil McGuigan’s celebration dinner at The Old Inn. Having just been awarded ‘Wine Maker of the Year’ for the third time, The Old Inn pulled out all the stops for this special evening. Trio of Salmon; Semillon Salmon Salmon Ballotine with Vodka Cured Salmon McGuigan Semillon Blanc Poached Salmon Smoked Salmon and Caviar with Cauliflower Beignets served with McGuigan The Semillon Blanc. Working with Chef Bob Mc Donald and his team to find ways of adding the flavours of the wines into the food, the crisp zesty characters that the Semillon helped integrate into the salmon was magical. Lanson Champagne dinner at Café Vaudeville. Once again one of our best local chefs Damien Tumelty came up trumps with an outstanding main course. Roast guinea fowl, wild mushroom and foie gras served with two of Lanson’s Vintage Champagnes; Lanson Gold Label 2002 and Lanson Gold Label 2004. I’ve always believed it’s essential to drink vintage Champagnes with the best of food. The 8-10 years of bottle aging in both these Champagnes add huge complexity with crystallized fruits and rich truffle like aromas; what a joy to behold. Finally, thankfully for my waist line, Around the World in 80 minutes food and wine evening at Canteen @ The MAC. Our very own Tate Gallery, all our diners were immersed in culture after a tour of the galleries. Here the highlight was something simple prepared by Chef Sean McCann, which we could all try at home, Gambas Ajillo (king prawns cooked with olive oil, garlic & chilli flakes) with a shot glass of Gazpacho - Chilled tomato soup served with Marques de Caceres Blanco Rioja. The juicy succulent prawns bursting with garlic and chilli cooled down with the chilled tomato soup and the fresh acidity with pear and apple flavours from the 100% Viura Marques de Caceres was enough to make you think you were somewhere on the east coast of Spain, an extraordinary balance of flavours. Well here’s to 2014 and more food and wine evenings. I know, it’s a tough job but somebody has got to do it.

QUOTE OF THE MONTH: “I had to cook a meal good enough to match the Lafite, it took 3 days.”

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drinks profile

Brand-led approach boosts market share for Dillon Bass Dillon Bass Marketing Manager Michael Browne will retire later this year after 35 years with the business, dating back to Irish Distillers before it joined forces with Pernod Ricard and Möet Hennessy in 1990. Alyson Magee hears about his career in the drinks trade, the past year’s highlights, and future plans. What were the highlights of 2013 for Dillon Bass? 2013 was a good year in lots of different ways. Our flagship brand, Jameson, continues to be the fastest growing whiskey in the world, selling 4.3m cases worldwide and, in 2013, €100m was invested to expand the Midleton distillery in County Cork. In September, a housewarming was held to launch the new facilities with 1,000 international guests attending and it was a tremendous day. As part of this development, we have a new Irish whiskey academy and I was privileged, along with my marketing and sales colleagues, to graduate after three intensive days. There has been a lot going on with our brands this year like West Coast Cooler’s sponsorship of Belfast Fashion Week and the Jameson partnership with Queen’s Film Theatre, where we are redeveloping the bar and sponsor ‘Jameson presents’ film nights. Another sponsorship is with Mencap’s Veuve Clicquot Polo in the City, an undoubted highlight of the Belfast summer scene. From a corporate perspective the high point this year for Dillon Bass was the Business in the Community’s Cares Shops’ Challenge, to take over an Action Cancer shop on a particular day and raise funds for this excellent local charity. Dillon Bass won the overall challenge against some excellent entrants and we managed to raise the take from £180 to £3,800 for the day at the Lisburn Action Cancer Shop, and left a legacy for the shop with new décor and better IT. We were delighted to win that; everyone in Dillon Bass was involved and, with the support of a number of our customers and suppliers, raised £9,000 in total. How was the trading environment in 2013? On the business front, 2013 has been a challenging year for the licensed trade. However, looking first at our on-trade, business has been very successful. Even though the on-trade is down almost 8%, we have actually increased our overall share. Absolut is up 55%, making it the clear number two vodka and both Jameson and

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Powers have also grown share in that period in the whiskey category. In gin, Beefeater has grown its share substantially to move into the number two spot, and our Cuban rum, Havana Club, has also grown steadily. Luxury goods are an area under a lot of pressure in a recession. Saying that, Hennessy has had a strong year, maintaining volume and holding a fabulous 92% share of the Cognac market. There are certain challenges out there but if you look at developments in the Cathedral Quarter, the investment by entrepreneurs like Bill Wolsey are certainly moving the trade forward. The retail trade has again had a very challenging year. It’s heavily discounted and driven by supermarkets but, as far as Dillon Bass is concerned, brands like Jameson experienced good growth. As far as wines and coolers go, we have an exceptional portfolio and our key brands have performed well across all channels. The top performers in wines, Jacob’s Creek, Concha y Toro, Sutter Home, Wyndham Estate and Brancott Estate, and West Coast Cooler, have had a brilliant year. Internally we welcomed Greg Elliott on board, and he has taken over the management of the on-trade sales team. What plans does Dillon Bass have for 2014? It’s a constant evolution. We’re very much a brand-led company. We don’t use our company name on sponsorship or anything like that; we let our superb brands do the talking. We’re putting a lot of investment into our major brands. West Coast Cooler is getting new packaging in January and,

with Jameson and Absolut leading, we expect good growth. The economic climate is probably not going to be that much different and we are confident we have the right brands and right personnel to continue the good job we’ve done in 2013. We’ve seen some great growth in tourism. We work closely with Pubs of Ulster and the Northern Ireland Hotels Federation and fully support the work they’re doing to improve standards across the industry. Tourists are expecting to see international brands, and we’re well placed to satisfy their demand. What have been the highlights of your years at Dillon Bass? One of the satisfying things about being part of Pernod Ricard is it’s decentralised, and we can use our entrepreneurial skills to develop our business and grow our brands in ways best suited to the local market. In that sense, you can see the reward for your efforts more readily. For me, the biggest pride has been to see the growth of Jameson over the years; not that I’m personally responsible for it all. When I joined, production of whiskey in Ireland was less than 1 million cases annually but now Jameson alone is closing in on 5 million cases. It’s just satisfying to see that whole category growing dynamically in almost every country. This company has given me tremendous opportunities to travel and I have been lucky to visit almost every wine producing country in the world. I remember being at a development conference for one of our South African wines. It was taking place on a game

reserve in Natal and it was quite remarkable being able to go out into the bush and see a pride of lions at 6am, then work on the brand during normal hours before going in search of elephant and leopard that evening. What plans and hopes do YOU have for your final year at Dillon Bass? I’m going off to Chile and Argentina for a last visit at the end of January. Chile is one of my favourite places; it’s a beautiful country with lovely people and fabulous wines. My plans are to continue the work we’ve been doing with the brands, and ensure plans are in place for it to continue. With such a great team in place, I’ve no worries about that. Long-term, I’m looking for an improvement in the economy – there are signs of it – and to put our whole country back in growth which would obviously be very good for us as a company. What will you miss about the business? The thing I’ll miss will be my colleagues. They’re a great group of people and at Dillon Bass, we work very closely together. I will especially miss my superb marketing team who do a tremendous job and are not just colleagues but good friends. Do you have any retirement plans? I have so much on my plate at the moment, I haven’t really given it any thought. I would like to travel, and I also want to spend more time with my family and no doubt have lots of fun with my grandchildren.

“One of the satisfying things about being part of Pernod Ricard is it’s decentralised, and we can use our entrepreneurial skills to develop our business and grow our brands in ways best suited to the local market. In that sense, you can see the reward for your efforts more readily.”

drinks comment

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drinks profile

Taking grapes and coffee beans to the next level For Woodford Bourne Wines NI Managing Director Gareth Bradley, it’s all about getting his wine and coffee ‘in danger of being sold’. Beringer and Penfolds joined its award-winning wine portfolio last year, and Woodford Bourne has no plans to rest on its vines in 2014. By Alyson Magee.

or consumers walking into pubs, bars or eateries, visibility is generally low for wine and coffee with the former most often found in low level chillers and the latter in a cupboard. “I talk about getting wine and coffee in danger of being purchased,” says Gareth Bradley, managing director of Woodford Bourne NI and Robert Roberts. “What we’ve got to do is make it more innovative, to fight for our category.” Addressing this barrier, the business has delivered a new wine and coffee initiative over the past year. “We are a proper wine company and a proper coffee company,” says Gareth. “Our people are passionate about wine, always looking for new trends and new ways to innovate, and it also comes hand-in-hand with the coffee company.” With synergies in the vine-to-grape and plant-to-bean stories: “From our end, we saw it as a great opportunity to provide a total beverage solution; a very specialised sell. That requires people to really know their category. The most important thing we offer, we believe, is training. We have dedicated wine and dedicated coffee training. In this day and age, it’s a very serious investment.” “From my perspective, we have a great team of people here,” says Gareth. “It’s a privilege for me to be involved in working with that team, who always want to bring it to the next level.” For Woodford Bourne, taking it to the next level ranges from training and brand development to innovations at point of sale and in new product development. Training staff to ‘upsell’ In the wine category, staff members are encouraged to sell more by the glass, offering standard and large glass options or getting customers to trade up to a 350ml carafe with two glasses in it. Customers could also be encouraged, for example, to try

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different wines with their starters and main. Hostelries need to make the best of the tools they have. “To look after the customers, you can’t take anything for granted,” says Gareth. “You have to develop the business to the best you can. “From our perspective selling wine; we don’t just sell it, we teach people how to serve it, present the bottle to the customer, how to pour it. “Something we’re very big on is training staff to up-sell. If you can get people to buy better wine, their experience is enhanced every extra pound they spend. Duty is the same, freight is the same and the box it comes in is the same,” says Gareth, but the increase in quality for every extra pound spent is readily apparent. “You need to encourage them to understand the opportunity to enhance their experience,” he says. “It’s not just ‘the grape is’ or ‘the soil is’; it’s how to sell better wines.” Training staff properly is vital “and obviously venues that have better staff retention can become quite formidable,” says Gareth. “Be careful who you trade with, and keep a tight eye on your credit control.” Evolution of Robert Roberts Gareth joined the hospitality trade in 1994 with C&C, where he worked in merchandising as a sales rep and was a key account manager for C&C’s licensed trade division Hollywood & Donnelly as well as trade sector manager for the off-trade in Northern Ireland. Subsequently he was general manager of Quinn’s Rehill Mckeown before joining Robert Roberts in 2004 as general manager of retail business. Robert Roberts later bought Direct Wine Shipments’ wholesale wine and coffee businesses and reported to Woodford Bourne Wines in Dublin but “having a boss in NI made sense,” says Gareth. “The business is aware of local people, local culture, local industry and local consumers. DCC decided to invest

in making me the marketing director of all three, and it was brought in together under one limited company in 2004.” Robert Roberts/Woodford Bourne Northern Ireland is now affiliated with the Dublin-based Findlater Wine & Spirit Group, formed in 2009 following the merger of Woodford Bourne and FindlaterGrants; with DCC Food & Beverage the owner of all the businesses. “From our perspective, it was great investing in the local business,” says Gareth, with the markets in Northern Ireland and the Republic quite distinct from each other. Dublin, for example, was streets ahead in terms of coffee culture. Another bonus of establishing greater autonomy for Robert Roberts in the north was new offices on Stockman’s Lane. An expanding portfolio of wines Woodford Bourne has continued to expand its wine portfolio apace with the increasingly sophisticated tastes of Northern Irish consumers, as they travel more widely and information about wines is readily available on the Internet. Pinot Grigio, Prosecco and Argentine Malbec have gained in popularity as price-competitive options, says Gareth, while among additions to the Woodford Bourne portfolio in 2014 will be a Torres Albarino by Torres. In the hot drinks sector, “it’s about hitting those trends,” says Gareth, from flat whites to chai lattes and pe-erh tea. The past year saw the repackaging of Robert Roberts’ Italian coffee brand Vivaldi and, last February, the launch of Penfolds and Beringer wines. Beringer, a leading Californian brand, sponsors the PGA golf tour while, in 2013, Penfolds was listed as third in the Drinks International World’s Most Admired Wine Brands. An iconic national brand in Australia, Penfolds dates back 165 years, says Gareth, and its

Penfolds Grange released in 2013 was awarded a 100-point score by influential wine critic Robert Parker. A number of other Woodford Bourne brands were also featured in the Drinks International list including Torres, Cono Sur, Chapoutier and Marqués de Riscal, with the latter also picking up 2013 European Winery of the Year from Wine Enthusiast. Marlborough Sauvignon Blanc Matua was, meanwhile, awarded NZ Wine Producer of the Year at the 2012 International Wine and Spirit Competition. Offering value and unique experiences Great products backed up by great service are vital to appeal to consumers in a tough trading environment, says Gareth. “Business is tough, the economy’s depressed and consumers’ discretionary spend is down,” he says. “I actually think the consumer is more discerning than ever. It excites me in a way; you have to be the best show in town. You have to provide the very best service to the consumer.” Competition from retail promotions, including meal deals, has made it tougher for the hospitality sector to attract customers and social clubs have been struggling. “It’s particularly difficult when you go outside of Belfast city centre,” he says. “There are so many new venues in Belfast city centre, it’s brilliant, but diluting consumer spend. “It’s very hard to get credit from the banks,” says Gareth. “It would be great if they would loosen up their spending a bit. There are some fantastic innovators and great entrepreneurs out there, and it’s people like that who will get things rolling again.” “It goes back to being the best, encouraging consumers to spend their money with you. People still want to celebrate and you have to ask yourself, how can you give them value for money and something they can’t find in their living room.”

drinks profile

HR â&#x20AC;˘ 39

drinks comment

A good summer sent beer and cider sales soaring for Tennent’s NI Tennent’s NI Commercial Director Duncan Millar offers a perspective on trading conditions and sector highlights over the past year, while looking forward to serving the island of Ireland market more efficiently in 2014 after restructuring operations and adding new jobs locally.

o-one in the licensed trade needs to be told that 2013 has been another tough year. We’ve all felt the continued impact of the recession, changing patterns of drinking and the additional pressures created by protests. Some good venues have been lost and many individuals and companies who might otherwise have invested in the hospitality sector have held back or developed business interests in other directions. But, as an industry, the licensed trade is nothing if not resilient. There are more positive forecasts from economists and, even if their predictions haven’t yet been evidenced by vastly increased footfall or sales, a mood of cautious optimism is breaking through. Summer temperatures last July sent beer and cider sales soaring and we all began to feel just that little bit happier about our lot. Certainly, here at Tennent’s NI, the summer of 2013 was a super one. Tennent’s Vital 2013 was our biggest ever, with record attendance and a fabulous mix of top class entertainment over three nights in August. The Magners Derby at Down Royal proved a highlight of the sporting calendar and The Caledonia Smooth Gold Cup at Drumbo was a well-supported success. Through these, and indeed, via our full portfolio of sponsored activities and hard-working promotional campaigns, there has been a wide opportunity to engage with consumers and to allow the trade to benefit from our investments. We’ve enjoyed some notable successes this year, not only with our

longer and more established brands but also with new product development. Our relative newcomer, Caledonia Smooth, is continuing to help develop the ale market and provide great consumer value. Heverlee, our ‘Belgian Born and Brewed’ pilsner-style lager has made a hugely successful debut in the market and we will be looking to carefully extend its footprint over the coming year. In today’s tough marketplace we see quality as key; quality brands matched with quality service. At Tennent’s NI, we have an enviable product portfolio and we constantly work to make sure we provide a service to match. Last year saw us enhance our range by bringing to market the Finches brand of soft drinks and O&G Wines, and we will continue to roll these out next year. We’re constantly developing our business model, working closer than ever before with our trade partners and maintaining loan support, even in this still challenging economic climate. The purchase of Gleeson Group by C&C earlier this year enhanced our position in the marketplace and we have taken the opportunity to restructure so that we can better and more efficiently serve our island of Ireland market. Finance, marketing and other back-office teams are now all re-based here at Tennent’s NI in Belfast, which has brought around 30 jobs to the local economy. If you want encouraging signs of ‘green shoots of recovery’ just take a look at some of the venues securing major investment recently: The National, The Albany, The Chelsea, The Dirty Onion and The Harp Bar in Belfast, Ramore in Portrush and Ruby’s in Strabane to name just a few; great

Caoímhe Ní Muilleoir, Belfast Lord Mayor Cllr Máirtín Ó Muilleoir and Tom McCusker pictured at last year’s Tennent’s Vital concert.

venues encouraging customers back to the on trade. In respect of events, what could have been more impressive than the amazing year which Derry~Londonderry has enjoyed as the City of Culture? Huge numbers of visitors flocked to the city for a dazzling array of events and spectaculars, filling hotels and bringing a fabulous trade bonus to pubs and restaurants. For those with a stake in the North West, the big task for 2014 and beyond will be how best to capitalise on that impact. The old proverb ‘a smooth sea never made a skillful mariner’ should have resonance for all of us. We’ve had to be skillful and adaptable to survive thus far, but there are bound to still be choppy seas ahead. We need to hold onto the skills and learning gained in tough times; after all, no-one ever said this would be plain sailing.

“The old proverb ‘a smooth sea never made a skillful mariner’ should have resonance for all of us. We’ve had to be skillful and adaptable to survive thus far, but there are bound to still be choppy seas ahead.” 40 •

drinks comment

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barbecue

Hospitality Review NI’s Charity BBQ Sizzling Success N

orthern Ireland’s hospitality industry downed tools on 24th June for Hospitality Review NI’s first ever event, raising money for Northern Ireland Chest Heart and Stroke. The Hudson Bar on Belfast’s Gresham Street threw its doors open in aid of the event as 200 chefs, waiters and bar tenders from across the province took over the city centre venue supported by the industry’s suppliers. Nicola Daly, manager of Hospitality Review NI, said, “The first Hospitality Review BBQ was a major success. It was great to see so many faces from right across the industry that took time out of their busy schedules to attend, especially

compere for the evening James McGinn, general manager of the Europa. “I am delighted that we received support from so many suppliers that enabled the event to have no overheads; thus raising a considerable amount of money for charity. Getting shortlisted in the Top 3 for Charity Initiative of the Year at Pubs of Ulster Pub of the Year Awards 2013 was the ultimate accolade for an event in its first year. Thank you to each of you for making it possible’. Due to the success of our 2013 event, we will releasing the date for our 2014 Charity BBQ very soon. Numbers will be restricted on the evening - booking early will be advisable due to the strong interest already received.

L-R Ryan McFarland; Vanessa Elder, Fundraising Manager, Chest Heart and Stroke; Nicola Daly, manager of Hospitality Review; James McGinn, general manager of Hastings Europa Hotel

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bar profile

Tate’s Bar & Grill, Holywood A sister business to Belfast venue 21 Social, Tate’s opened in September after a major refurbishment of the former Platform Bar on Hibernia Street. Restaurant Manager Lisa McCarron talks about her passion for cocktails with The Scarlet Signora a favourite, and the importance of training.

WHAT IS ON OFFER AT TATE’S? At Tate’s, we have gone for a relaxed and welcoming bar and grill with an emphasis on excellent service. We have covered all bases in the bar from an extensive cocktail list and premium draught selection to a wine list to cater for even the most particular customer. The Grill is building a reputation for serving excellent local produce and we are going from strength to strength. We couldn’t have asked for a better reception in Holywood. MY ROLE I do a bit of everything at Tate’s; my role is restaurant manager but that does not limit me to just dealing with the food side of things. Myself and Rossa MacAindriu created the cocktail list, along with the help of the Bacardi team. I am also heavily involved in the

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wine list and therefore dealing with R&R Bros. I love being on the restaurant floor and working closely with the team, and dealing with customers on a daily basis. BEST SELLERS AND PERSONAL FAVOURITES Customers still love a classic cocktail made well, so a refreshing Mojito or a short sharp Bramble will always go down well. I love trying something new and would recommend customers try one of our signature cocktails, the Scarlet Signora; it’s Martini Rossa, Bombay Sapphire, raspberries, orange, sugar syrup and topped with cranberry juice. It’s been a surprise hit on the list. WHAT INSPIRED ME I got into cocktails by mistake, and with a little gentle persuasion from

my then-manager Sean Muldoon. We worked together at The Merchant Hotel cocktail bar and the passion and drive that he has for cocktails certainly was infectious. I learnt so much from him and I do owe him a lot. HOW IMPORTANT IS TRAINING? Training is one of the most important things in the hospitality industry. At Tate’s, we make sure that the team we employ know exactly what they are offering. We do extensive bar, wine and cocktail training. One

aspect the staff doesn’t mind is food training; we have tried every single dish on the menu. It certainly shows if you have well trained staff; they are more confident and passionate and the customers benefit from that. The support network and training available in the hospitality industry is excellent. There really is no excuse for ill-advised management and staff. DESCRIBE TATE’S IN THREE WORDS Modern, fun and welcoming.

tourism news

Lord Mayor of Belfast, Councillor Mairtin O Muilleoir (pictured with Trade Minister Arlene Foster) said the new Centre “gives me great optimism and confidence for the time ahead.”

New £1.8m Visit Belfast Welcome Centre to fuel economic engine

nvesting £1.8m in the new Visit Belfast Welcome Centre has elevated tourism in the city to “best in class and leading the way in visitor servicing.” Speaking at the official opening of the Centre last month, attended by the Trade Minister, Lord Mayor and various other dignitaries and representatives from the hospitality sector, Visit Belfast Chief Executive Gerry Lennon said the investment was “a statement about how important tourism is to Belfast and Northern Ireland.” “It is right at the heart of the economic engine,” he said, with the new Centre expecting around 400,000 visitor enquiries in its first year of operation. Funding for the project, moving the former Belfast Visitor and Convention Bureau from Donegall Place to a ground floor location on Donegall Square North, included almost £1.1m from Belfast City Council and £747,000 from the European Regional Development Fund, administered by the Northern Ireland Tourist Board. The Centre features the latest tourism technologies, including multimedia information screens and self-service kiosks, to provide a one-stop resource for visitors to book tickets and accommodation, view maps and find information about places and events. It also sells a range of ‘made in Belfast’ merchandise, offering local businesses the opportunity to showcase their goods. “This is not just about Belfast though Belfast is an important part,” said Trade Minister Arlene Foster, calling for civic pride in Northern Ireland as a good place to visit and to live, work and study in. “The new facility will help generate higher footfall and it will be the first point of call for hundreds of thousands of visitors to the city,” said Foster. “This in turn will create additional direct and indirect spending opportunities in Belfast and it also provides a further boost to tourism here. “Not only does it provide an engaging and innovative visitor experience, it also provides a signposting service for the rest of Northern Ireland. This will encourage visitors to stay longer and discover more of not just the city and but the attractions that lie beyond.” Colette Fitzgerald, EC representative in Northern Ireland, extended the Commission’s support for the scheme and said she was “looking forward to seeing many more tourists on the streets of Belfast and across Northern Ireland.” Alderman Gavin Robinson said the new centre was a further demonstration of co-operation between government and industry to strengthen Belfast’s economic infrastructure. “Our Investment Programme is the biggest investment in Belfast for a generation, and it’s already making a difference to communities across the city, with 12 projects now completed, another nine on the ground and a further 27 in the pipeline, helping us create more than 8,500 construction jobs over the next decade,” he said. “We set out to work with others in delivering projects that market Belfast internationally and make our city a great place to live, work, visit and invest, and today is a great example of how our work is coming to fruition.” Figures from the Belfast Tourism Monitor 2012 (supplied by Millward Brown Ulster) indicate 7.59 million visitor trips to Belfast city in 2012, down from 7.86 million in 2011. The number of overnight visitors, however, was 2.23 million in 2012 and 1.6 million in 2011. The number of ‘out of state’ overnight visitors was recorded as 1.75 million in 2012, compared to 1.33 million in 2011. Total overall expenditure by visitors was £416.5m in 2012, up from £401m in 2011.

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tourism news

Pirelli star driver Daniel McKenna from Monaghan joined Belfast Lord Mayor, Councillor Máirtín Ó Muilleoir and Circuit of Ireland Event Director Bobby Willis at the City Hall in December to launch the Belfast stages of the 2014 Circuit of Ireland.

Belfast role in Circuit of Ireland Rally set to generate over £1m

Day 1 (Friday, May 9) of the Giro involves a Belfast circuit.

osting the start and finish of the Circuit of Ireland Rally in Belfast this April is expected to generate over £1m for the local economy from visiting competitors, spectators and team officials, as well as positive media attention. Circuit of Ireland organisers have named Belfast as a key host of the 2014 Circuit of Ireland Rally, with the ceremonial start and finish of the rally taking place in the city. The Rally HQ and Service Park will be located in Belfast’s Titanic Quarter, welcoming over 1,000 competitors and team personnel over a four-day period next Easter. The first tarmac rally on the 12-strong European Rally Championship calendar, the Circuit of Ireland gets into gear on Thursday, April 17 with a ceremonial start in central Belfast. The two-day rally then kicks off on Friday, April 18 with the course set to cover more than 230 competitive kilometres, taking in stages in Belfast and counties Down and Antrim. The rally will finish in Belfast on Saturday, April 19. Billed as a ‘legendary’ event by ERC organisers Eurosport Events, who will broadcast the race, the Circuit is expected to attract more than 10 million viewers globally, as well as thousands of spectators and team officials who will travel to Northern Ireland. Belfast City Council is a key partner of the Circuit of Ireland and Lord Mayor, Councillor Máirtín Ó Muilleoir said: “It’s fantastic to welcome another high-profile sporting event to the city. Belfast is continuing to grow in stature as one of the world’s premier sporting venues. We hosted the World Police and Fire Games in the summer of 2013, attracting visitors from all corners of the globe. With the circuit of Ireland on its way as well as the Giro d ‘Italia, 2014 looks set to be another bumper year for sport and attracting increased tourism to Belfast.” Thanking Belfast City Council for its support, Circuit of Ireland Event Director Bobby Willis said: “There are very few rallies in the world that get the opportunity to base themselves in a capital city. The support and interest from Belfast has been overwhelming. “The event will generate major economic and tourism benefits for the city, both in terms of visitor numbers and in positive television images, which will be broadcast around the world through Eurosport. The Circuit of Ireland has been hailed as a ‘flagship event’ among the 12 rallies of the European Rally Championship so I’m sure Belfast is set to feature as a highlight in this top international series.” Further information on the rally route and stages will be released over coming months.

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Day 2 (Saturday, May 10) starts and finishes in Belfast with a loop of the Antrim coast and inland.

Giro d’Italia Grande Partenza – May 9-11, 2014 The Grande Partenza big start takes place over May 9-11, preceded by the team presentation on May 8. Thursday, May 8: Evening, Team Presentation, Belfast. Friday, May 9: Day – Road Stage, Belfast to Belfast. Saturday, May 10: Day – Road Stage, Belfast to Belfast. Sunday, May 11: Day – Road Stage, Armagh to Dublin.

tourism profile

Giro d’Italia expected to generate millions in visitor spend, £10m of

media coverage and global attention Northern Ireland Tourist Board facts and figures about the Giro d’Italia cycling race coming to Northern Ireland later this year. • The Giro d’Italia is a multiple-stage bicycle race held for professional cyclists over a three-week period in May every year. While the Giro is hosted primarily in Italy, the Grande Partenza (big start) has been hosted outside Italy since 1996 and last year kicked off in Denmark. The Grande Partenza lasts six days. • The Northern Ireland Tourist Board, in conjunction with other bid partners, successfully bid to host the Giro in May 2014. • The three Grand Tours of France, Italy, and Spain have all at regular intervals started outside their native countries. • As the Giro d’Italia is the world’s second-biggest cycling race, there is enormous prestige for Northern Ireland in being selected as the start venue for this event; once again proving that it is a world-class destination. • The race is set to attract massive international media coverage. According to its organisers, last year’s Giro was broadcast in 165 countries, reaching 125 million households and a global audience of about 775 million people.

• 200-plus riders from over 30 different countries, together with their technical teams and sponsors, will come to Northern Ireland. • The Big Start is the opening stage(s) of the Giro d’Italia. Traditionally, the event is formatted over six days with the first three as preparation events and the remaining three actual race days. • In the 2012 Giro, 22 teams were involved with over 200 of the world’s best riders taking part, including Taylor Phinney (USA) and Mark Cavendish (UK). The 1987 Giro was won by Ireland’s Stephen Roche, who also won the Tour de France and World Cycling Championship in the same year. • In 2010, the Grande Partenza was hosted in Amsterdam. It generated a € 7.4m economic return, and attracted 200,000 spectators. • 2012 saw the Grande Partenza held in Denmark, with 500,000 spectators. • In 2013, the Giro was won by Vincenzo Nibali with Sir Bradley Wiggins and Team Sky and Mark Cavendish with Team Omega Pharma Quickstep.

Day 3 (Sunday, May 11) will take the riders from Armagh to Dublin.

• The cost of hosting the event in Northern Ireland and Dublin will be in the region of £4.6m (with financial support coming from a number of different sources including Fáilte Ireland for the Dublin part of the event). The total cost to Northern Ireland is expected to be in the region of £4.2m, with £3m sought from NITB/DETI/EU to cover the costs to RCS Sport and securing the Giro for Northern Ireland in 2014.

This internationally-acclaimed event will showcase Northern Ireland on a global stage with over 140,000 visitors expected to attend the event, which will be viewed in over 165 countries around the world.

• Belfast City Council has also confirmed support of £400,000 for the project.

• Last year, we welcomed 1.55 million visitors from overseas to Northern Ireland, who spent around £418m in communities across Northern Ireland, providing valuable employment.

• Hosting the Grande Partenza is expected to attract 140,000 visitors to Northern Ireland; 42,000 of these from out-of-state.

Tourism Minister Arlene Foster is pictured with Riccardo Taranto from Giro organiser RCS Sport at the official launch of the 2014 Giro d’Italia in Milan.

• Key stakeholders and partners within Northern Ireland are working closely with RCS to ensure the 2014 Giro d’ Italia Grand Partenza is the best ever.

• The event is expected to generate £10m of media coverage.

• Tourism is a significant driver of economic growth and we have set ambitious targets to increase overseas holidaymakers to Northern Ireland in our Programme for Government.

• Winning the Giro d’ Italia Grand Partenza for Northern Ireland/Belfast/ Armagh was a great achievement.

• 2012 saw a strong return to growth in Italian visitors, with 27,000 coming to Northern Ireland.

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tourism profile Alan Clarke is pictured with his Honorary Fellowship Award from Belfast Metropolitan College.

Our Time, Our Place: the ball keeps rolling by Alyson Magee

Just as it’s reaping the rewards of years of hard work and strategic positioning, the Northern Ireland Tourist Board (NITB) faces a Government review but Chief Executive Alan Clarke is confident the Board’s vital role in maintaining momentum will be recognised.

orthern Ireland has proved it is no ‘one trick pony’ as a tourist destination, moving on from ni2012 Our Time, Our Place with a trio of events generating global attention last year in the G8, Derry~Londonderry City of Culture and World Police & Fire Games. Momentum is continuing in 2014, with the ‘big start’ of the Giro d’Italia cycling race in May expected to reach a global TV audience of 775 million. None of these world class events have trotted in by chance but are, rather, the culmination of years of hard work and investment aimed by leaving

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behind negative images associated with the Troubles and repositioning Northern Ireland as a welcoming place to visit with much to offer tourists. And at the heart of this big push has been NITB Chief Executive Alan Clarke who, in November, was awarded an Honorary Fellowship Award by Belfast Metropolitan College recognising his outstanding contribution to the local tourism economy. Clarke was lauded for his leadership in steering NITB through a period of change and major investment towards the successful ni2012 Our Time, Our Place campaign and the global repositioning of Northern Ireland as a tourism destination.

Integral to the launch of a number of new tourism facilities, attractions and events across Northern Ireland – including Titanic Belfast and the Causeway visitor centre - NITB paved the way for hosting global events such as the Irish Open, Derry-Londonderry UK City of Culture and Giro D’Italia. “The contribution he has made to Northern Ireland tourism has been immense”, says Howard Hastings, chairman of NITB. “Alan has been instrumental in the continuing transformation of our tourism landscape and its impact on the economy. We will feel the benefits for years to come.” Clarke was also the first public

sector official to be recognised by Hospitality Review NI as a Hospitality Hero, in 2012, in recognition of Our Time, Our Place and his wider contribution to the local tourism industry spanning over a decade. GOVERNMENT REVIEW However, against this backdrop of dividends finally paying off and accolades coming in, Trade Minister Arlene Foster last November announced NITB was undergoing review. To be completed by the end of March, the review will examine if tourism structures are fit for purpose and explore the possibility of better alignment with Invest NI.

tourism profile “We’re going into review with a sense of optimism,” says Clarke. “Things are going in the right direction. We need to continuously invest in marketing, in our product and in our people. Where are we repositioning Northern Ireland; what are the key messages?” Referring to Tourism Ireland’s target, announced in December, of increasing visitor numbers to Northern Ireland by 2 million and tourist spend by 36% over 2014 to 2016, Clarke says the goals are “ambitious but they are feasible. In 2012, we came out 14% ahead of our revenue targets.” Tourism’s contribution to the Gross Domestic Product (GDP) of Northern Ireland has increased from 4.9% in 2010 to 5.2% in 2013 but Clarke has set his sights on the 13% of GDP enjoyed by the tourism sector in Wales. “There is opportunity to double or treble tourism’s contribution to our economy,” he says. “We need to continue to invest; this is not the time to turn off the tap. We need the support of the Executive to make sure there’s a joined-up approach. “Over the last couple of years, we’ve seen growth in confidence in the industry but it can be fragile at times.” Creating a stable market is important, says Clarke, and NITB has a key leadership role to play. “Our strategic approach is we

can’t do it all,” he says, referring to collaboration with other organisations from the National Trust to the Arts Council of Northern Ireland. “We need a strategic approach that keeps everyone together and focused. Attaining the growth targets requires investment in the marketplace and creating interest, says Clarke: “The big element for us is keeping our share of voice going in the marketplace; there are many others after our business.” 2013: A GOOD YEAR All signs point to 2013 as a good year for tourism, says Clarke, with the World Police & Fire Games generating a great buzz and civic pride around the city and the impact of hosting the G8 “enormously positive, putting an international spotlight on Northern Ireland. The journalists who came said it changed their perception of Northern Ireland; coverage you couldn’t buy.” With Derry~Londonderry City of Culture (ps 52-53), “the big challenge now is to make sure there’s legacy value,” says Clarke. “There is renewed confidence there now. It has become like another Galway; it’s young and vibrant and not just a ‘me too’ to Belfast.” “It’s about having the ambition, the imagination and strong ideas, and developing events that will give Northern Ireland standout,” says

Alan Clarke with the 2012 Irish Open Champion Jamie Donaldson.

“No-one else but NITB takes that longterm strategic viewpoint, and secures the resources and support to do it. “We need to have a peaceful and welcoming Northern Ireland but also investment in the marketplace. You don’t reduce investment in a growing but challenging market; no business would do that. If we disinvest now, we’ll spend years regretting it.” Clarke. “2012 widened the Northern Irish brand - what makes us unique, what we stand for and getting consistency around our message.” Northern Ireland is continuing to attract world class events and this year will host the first stages of the Giro D’Italia (p47), a cycling event second only to the Tour de France in international renown. “People won’t realise what a huge event it is until it comes,” says Clarke. “It’s about building again on the momentum that came out of 2013. We will showcase our signature projects to a global audience – Titanic, Belfast, the Giant’s Causeway and coastal route, Armagh and St Patrick’s country. “For us, it’s not just a cycling event, it’s a tourist opportunity,” he says, with NITB focusing its efforts on getting “a return on investment” and maximising opportunities. OVERCOMING CHALLENGES While the past few years have brought a new sense of optimism, challenges remain including the deterrent factor associated with ongoing social unrest. For Northern Ireland, “it’s not just about personal safety,” says Clarke. “Feeling welcome is the key thing and that visitors have a good time when they get here.” And while the tourism sectors in Northern Ireland and the Republic of Ireland work hand-in-hand to attract visitors to both countries, the Republic is also the competition enjoying an unfair playing field with its 9% VAT on hospitality spend against NI’s 20%. Capital investment needs to continue to ensure a vibrant tourism sector going forward, says Clarke, and working with the other public and private agencies is vital. NITB has been working with Belfast City Council to extend the Waterfront, and boost its reputation as a European destination for arts, entertainment and business conferences. Hosting conferences brings in higher spend on tourism, says Clarke. NITB is also working with Derry City Council to find further uses for the Ebrington Barracks. “We need to keep momentum going and keep imagination going,” says Clarke. “The key thing now is to reignite that imagination based on a clear vision.” NITB is looking at how to “internationalise” Northern Ireland

over the next five to six years, with a focus on tourism as key to the economy but also promoting the province as a great place to live, study and work. Over the last three years, the “big remit” has been events such as the Irish Open and MTV awards, and that ambition continues with a goal set of attracting at least one big global event every year for the next decade. TARGET MARKETS The GB Path to Growth tourism recovery strategy for the island of Ireland, launched in 2012, recognised that Northern Ireland needed a separate strategy. “In markets like GB where NI has a distinct image, the approach needs to be more flexible,” he says. “We can also complement the rest of Ireland but there are times when we need to compete.” NITB’s role is to market and develop Northern Ireland as a destination to domestic tourists and visitors from the Republic of Ireland. Tourism Ireland was established following the Good Friday Agreement to market the island as a whole in GB and overseas. “Our role is to make sure what’s happening on the ground matches up with customer requirements in the marketplace,” says Clarke. Greatest growth is expected in tourist visitors from the Republic of Ireland and Great Britain but widening the market to tourists from continental Europe and North America is viewed as key to future expansion. Greater access into the airports and better marketing will improve prospects, while easy access to outdoor activities, and food, represent potential brand values and opportunities which can be tapped into. “We’re passionate about the sector,” he says. “No-one else but NITB takes that long-term strategic viewpoint, and secures the resources and support to do it. “We need to have a peaceful and welcoming Northern Ireland but also investment in the marketplace. You don’t reduce investment in a growing but challenging market; no business would do that. If we disinvest now, we’ll spend years regretting it.”

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tourism profile Tourism Minister Arlene Foster is pictured with Tourism Ireland Chairman Brian Ambrose (left) and CEO Niall Gibbons (right) at the launch of Tourism Ireland’s marketing plans for 2014–2016 at the Culloden Hotel in December.

Tourism Ireland hopes Giro, golf and Game of Thrones will pull in visitors The island of Ireland promotional body has set ambitious targets of a 27% increase in overseas visitors and 36% rise in visitor revenue by 2016.

From left, are John Stuart, Northern Ireland Hotels Federation; Alex McGreevy, Titanic Belfast; Paula Stephens, The Merchant Hotel, Belfast; and David Boyce, Tourism Ireland.

50 •

n December, Tourism Ireland launched details of its marketing plans to promote Northern Ireland overseas in 2014 and beyond, at an event attended by Tourism Minister Arlene Foster and tourism industry leaders from around Northern Ireland. The organisation aims to welcome more than two million visitors a year to Northern Ireland by 2016. The ambitious targets will see holiday visitor numbers increase by 27% and revenue from holidaymakers by 36% over the three-year period, 2014-2016. Building on the increased levels of awareness of, and interest in, Northern Ireland generated by ni2012, the G8 Summit and the Derry~Londonderry UK City of Culture programme, as well as sustaining growth into the future, is at the heart of this ambitious three-year journey. 2014 certainly looks set to be another exciting year for tourism,

with the Grande Partenza of the Giro d’Italia, in particular, providing a wonderful opportunity to raise the profile of Northern Ireland on the global stage. Tourism Ireland will be pulling out all the stops to maximise the tourism potential of the prestigious cycling race. Highlighting the Causeway Coastal Route and car touring holidays to Northern Ireland, capitalising on the huge worldwide popularity of HBO’s Game of Thrones television series and continuing to promote iconic attractions like Titanic Belfast and the Giant’s Causeway will all be a focus of Tourism Ireland’s activity around the globe in 2014. The organisation will work with relevant partners to attract new and additional direct flights to Northern Ireland, and will incentivise overseas tour operators to increase the Northern Ireland offering in their programmes and brochures. And Tourism Ireland will continue to leverage positive publicity for Northern Ireland as a top golfing destination in 2014 – with

tourism profile

From left, are Niall Gibbons, Tourism Ireland; Mary O’Neill, Ramada Hotel, Portrush; Wilma Erskine, Royal Portrush Golf Club; and Vicky Stevenson, Coleraine Borough Council.

From left, are Mark Henry, Tourism Ireland; Dr Tim Campbell, Saint Patrick Centre; Joy Wilkinson, Down Cathedral; Janice Gault, Northern Ireland Hotels Federation; and Kevin Smyth, Ten Square Hotel, Belfast.

promoted widely. And Tourism Ireland also took every opportunity to capitalise on the hugely successful G8 summit, which placed Fermanagh, and Northern Ireland, in the international spotlight.”

From left, are Garvin Kerr, Martin McCrossan City Tours; Karen Henderson, Derry Visitor & Convention Bureau; Mary Blake, Derry City Council; Charlene Shongo, City of Derry Airport; and David Boyce, Tourism Ireland.

its ‘Home of Champions’ campaign highlighting golfing champions Rory McIlroy, Graeme McDowell and Darren Clarke. Speaking at the launch, Foster said: “Given the importance of tourism to the Northern Ireland economy, I am pleased to see that Tourism Ireland has set challenging targets for the coming three years. 2013 was a successful year for us and we look forward to continuing that momentum in 2014 with events such as the Giro d’Italia and the Clipper Yacht race. “Capturing the attention of prospective holidaymakers is essential to ensure Northern Ireland stands out from other destinations.” Latest estimates indicate that, by year end, 1.789 million people will have visited Northern Ireland in 2013, representing a 15% increase over 2012. Revenue generated by overseas visitors is expected to be approximately £438 million, a 7.7% increase over last year. Holiday visitors – the primary focus of Tourism Ireland marketing activity – are forecast to grow by 7%, with holiday visitors from the important GB market growing by an estimated 10% by year end. Niall Gibbons, CEO of Tourism Ireland, said: “Throughout 2013, Tourism Ireland undertook a

major programme of promotional activity to highlight Derry~Londonderry UK City of Culture around the globe. Other major events, like the World Police and Fire Games, were also

2014 and beyond Tourism Ireland’s targets for 2014-16 will see Northern Ireland welcome over two million visitors a year by 2016, representing growth of 16% over 2013. This will include 663,000 holidaymakers (+27% over 2013), delivering 36% growth in holidaymaker revenue for the economy of Northern Ireland. Commenting on the year ahead, Gibbons said: “We have much to look forward to in 2014, with a wonderful programme of tourism highlights lined up, providing further compelling reasons to come here. In particular, the hosting of the first stages of the famous Giro d’Italia will be a fantastic opportunity – especially given that the race will route competitors around Belfast, along the spectacular Causeway Coast and down to historic Armagh,

before moving on to Dublin – beaming wonderful images of Northern Ireland into the homes of millions of people around the world. Tourism Ireland will be pulling out all the stops to maximise the tourism potential of the prestigious race. We will also continue to highlight iconic experiences all over Northern Ireland – including Titanic Belfast, the Giant’s Causeway and our unique National Trust properties. The Causeway Coastal Route, and driving holidays to Northern Ireland, will also be promoted widely.” In 2014, Tourism Ireland will continue to leverage its strength in digital and social media. The organisation is now the second most popular tourism board in the world (after Australia) on Facebook, with over 1.9 million fans around the world; and the number one tourism board on YouTube. Emerging markets of high potential will also be targeted, including the BRIC (Brazil, Russia, India and China) countries. Tourism Ireland will have representation in Brazil and Russia for the first time in 2014.

From left, are John O’Neill, Lough Erne Resort; Tanya Cathcart and Theresa McVeigh, Fermanagh Lakeland Tourism; Vanessa Markey, Tourism Ireland; and Ferghal Purcell, Lough Erne Resort.

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tourism profile The Loch Ness monster swam up the River Foyle for an epic battle with the city’s patron saint Colmcille, during a show written by Frank Cottrell Boyce as a centrepiece event for the UK City of Culture year.

City of Culture: creating a legacy by Alyson Magee

Derry~Londonderry has enjoyed a phenomenal year as UK City of Culture and hopes to retain its vibrancy, and tourism pounds, with further events and investment in 2014.

hile Derry~Londonderry City of Culture may have officially drawn to a close last month with Shaun Davey’s Relief of Derry Symphony, for the team behind the successful year, “the year’s not ending, by no means”. Plans are in place to ensure the vibrancy, exhilaration and tourist spend associated with its City of Culture year is not consigned to memory but carried forward as a new ethos for Derry~Londonderry. “Derry City Council has plans for 2014 and the ministry has plans,” says Martin Bradley MBE, chairman of Derry~Londonderry City of Culture. “Yes, the calendar year has come to an end but we’re looking forward to 2014 and keeping momentum going. “It’s just been a massive success. We’ve had unbelievable feedback and a real sea change. It’s about the confidence in the city, just a tremendous boost and

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changed atmosphere. With 40% of the city under 25, a lot of our young musicians were being signed up.” Across arts and culture: “We’re looking potentially at the creation of 1,000-plus jobs,” says Bradley. Legacy Fund established Indeed, the Department of Enterprise, Trade and Investment is establishing a permanent office and community hubs to maximise the economic and social legacy of Derry~Londonderry City of Culture 2013, says Bradley: “I don’t think people would forgive us if we just turned the lights off.” Last month, the Arts Council of Northern Ireland and Derry City Council pledged £450,000 apiece towards continuing the cultural transformation of the city and building on the success of 2013. Music is to be a core theme for the year, and a new website First Break has been launched to match musicians with

Local ladies were invited to dress in their bridal gowns and congregate on the Peace Bridge to raise money for Foyle Hospice. A record-breaking goal of getting 2013 brides on the bridge was achieved.

tourism profile venues across the region. A series of fashion, storytelling and visual arts events will also be held in 2014. The £900,000 Legacy Fund opened for applications this month, and is aimed at helping achieve the long-term targets of Derry’s Regeneration Plan: the One Plan (One City, One Plan, One Voice). In addition to the Fund, the Arts Council is to develop a visual arts strategy for the city and support Creative Apprenticeships incentivising arts and cultural sector employers to offer paid opportunities to young, unemployed people. Derry City Council has committed £2m in legacy funding for 2014, including the £450,000 announced in December. Calendar shaping up for 2014 Among events planned to propel that City-of-Culture-vibe onward into 2014 are the return of the Clipper Round the World yacht race to the city in June during the Foyle International Maritime Festival. As part of the welcome home festivities, the Beach Boys will be performing at Ebrington on June 26 on their Good Vibrations European tour. “We’ll have many more announcements,” says Bradley. More creative thinking needs to go into keeping momentum going for some of the cultural events surpassing expectations in terms of visitor interest during 2013. The success of hosting the Turner Prize for art has prompted “a debate there to be had,” says Bradley. “Between 240,000 and 250,000 people came to that; way beyond what was expected. We have to think about how we meet that obvious demand.” Putting new skills to use One of the biggest challenges of the year was learning lessons at the same time as events were happening, says Bradley, and working with all the different stakeholders such as Derry City Council and the Police Service of Northern Ireland. “The challenge was the co-ordination of all that,” he says. The experience of putting together huge, crowd-drawing events has proved to be an invaluable learning experience for its organising team, and the various government, local council and public and private sector bodies working together to make it all happen. “We’ve learned a lot we can take forward about event management, crowd control and noise control,” says Bradley. “People came out in their tens of hundreds and thousands, and it’s been phenomenal for the city. “I just think it’s so important to give a big thank you to all the arts agencies, statutory agencies and the people who made it all happen.”

Primal Scream was among top line acts playing at The Venue, Ebrington as part of the Derry~Londonderry City of Culture year.

City of Culture success story The past three years have seen investment in Derry~Londonderry for its City of Culture year totalling £166m, says Bradley, including the refurbishment of the Guildhall and construction of the Peace Bridge. “Visitor spend doubled this year and the occupancy rate was 70% across the region,” he says. Events such as the Fleadh in August and Lumiere in November attracted an estimated 430,000 and 179,000 in visitor numbers respectively, with the latter event seeing hotels in the city at 100% occupancy over the Friday and Saturday nights. The absence of trouble has been another point of pride. “Radio One’s Big Weekend was a great success,” says Bradley. “There were virtually no arrests at the end of it all.” For Bradley, highlights included events he attended with his children including the Fleadh, Lumiere and the fire garden at St Columb’s. “We’ve broken the ice now, that invisible line that runs from Dublin to Galway,” says Bradley, “and hopefully they’ll come back now, and bring more people with them; certainly not the numbers of 2013 but a significant increase on the numbers that came before 2013.”

"It’s just been a massive success. We’ve had unbelievable feedback and a real sea change. It’s about the confidence in the city, just a tremendous boost and changed atmosphere." Martin Bradley, MBE

2014 EVENTS January 24 Burns Night February 7-9 Other Voices (music festival) (To) April 1 Locky Morris - Dead On (art installation) April 21-25 Feis Dhoire Cholmcille (Irish culture) April 22-27 Pan Celtic Festival (music) May 1-5 Jazz & Big Band Festival June 1 Walled City Marathon June 26 Beach Boys

June 20-29 Foyle International Maritime Festival Clipper Round the World June 1-30 Music City! July 26-27 Flavours of The Foyle - Seafood Festival August 27-30 The Walled City Tattoo 2014 September 19 Culture Night 2014 September 15-21 CultureTECH (digital art) October 29-November 2 Banks of the Foyle Hallowe’en Carnival

Derry~Londonderry hosted the prestigious Turner Prize which included work by artists, from left, Laure Prouvost, David Shrigley and Lynette Yiadom-Boakye.

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airports profile

New ownership and G8 traffic mark 50th

anniversary year for Belfast International Airport John Doran, managing director of Belfast International Airport, reflects on the highlights of 2013 while hoping for passport pre-clearance facilities and new routes to the Continent, North America and the Middle East.

013 saw the airport mark its 50th anniversary and we couldn’t have planned a better way to mark this milestone as 2013 was characterised by unprecedented and historic developments – from hosting the G8 summit to the resurfacing of our main runway. Throughout its 50-year history, Aldergrove – now Belfast International Airport – has played a central role in the economic and social life of Northern Ireland, directly accounting for over 4,000 jobs and 250 businesses and contributing in the region of £400m each year to the local economy. From quite humble beginnings, the airport now operates to around 80 domestic and international destinations with over 200 flights a day on average. G8 success The high point of the year was probably the G8 summit. Months of painstaking planning by airport staff and senior officials from all G8 nations went into ensuring the summit was a huge success. Our senior staff worked to meet exacting demands and accommodated every request as we set about meeting what proved to be a monumental logistical challenge. All the work paid off handsomely. We hit world headlines for all the right reasons; presidents, prime ministers and a chancellor flew in and out of the airport. We hosted an impressive array of aircraft types including Air Force One, a rarely-seen in these parts Ilyushin 96, an A340, and the largest aircraft to be used by a visiting delegation – the impressive 737-400 which accommodated the Japanese prime minister. And all the time, it had to be ‘business-as-usual’ with our passenger airlines accounting for 20,000 passengers and 120 departures and arrivals each day with the minimum of disruption. New owners October 2013 saw the finalisation of the airport sale process through which abertis and Aena, our previous shareholders, sold Belfast International Airport to ADC & HAS Airports Worldwide, based in Houston, Texas. ADC & HAS is a privately-held, multi-national company with a proven

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Belfast International Airport Managing Director John Doran is pictured with Air Force Two when it touched down for the G8 summit in June.

track record of successful investment, development and operation of airports. Their arrival will assist the airport to fully realize our development potential in support of the Northern Ireland economy as we embark upon the next 50 years of operation. Infrastructure UPGRADE The airport infrastructure topped our investment priorities in the first half of the year with the re-surfacing of Runway 25, our main runway, and it was a logistical challenge. The work had to be carried out at night using powerful floodlights and, crucially, had to be completed well ahead of the headline event of the year, the hosting of world leaders for the G8. Belfast International Airport is a 24/7 airport; therefore the work had to be planned around all arriving and departing flights and involved hundreds of workers to ensure the runway was returned to service after each night’s work for the next day’s operation. Prospects for 2014 We will continue to work hard to attract new airlines and deliver new routes. However, this cannot be accomplished without the support of government working alongside us. The simple fact is this: without direct links to Belfast International, the

region’s principal ‘gateway’, Northern Ireland will fall short of its key tourism objectives. Visitors who enter the island of Ireland via Dublin, Shannon, Cork or Ireland West – generally spend most of their holiday time, and money, in that jurisdiction. Northern Ireland loses out because it doesn’t have anything like the same level of direct access as Dublin. We will continue to work with our airlines to grow the business. In 2014, we will have new routes starting to Bordeaux and Jersey and one of our major holiday companies, Thomson, is increasing the size of their holiday programme in Northern Ireland. In addition, we have increased capacity to the holiday islands of Crete and Rhodes. Most of the retail outlets in the terminal are fully let and we hope to add another brand to the retail offer available. The airport has considerable capacity to grow; in fact, we could easily double in size if conditions were favourable. There are significant gaps on the display screens dotted round the Terminal; we need greater and more extensive access to mainland Europe; North America has only one scheduled service and we are striving to develop links to Middle Eastern hubs to provide access to developing markets.

Barriers to growth Air Passenger Duty (APD) levels don’t help us. While we have worked hard with our local administration to ensure that there is no Band B tax on transatlantic routes, we still face the issue of the Band A tax being applied on all domestic services. We have been told that to eliminate APD on domestic and European, Band A routes, would cost anything up to £80m annually, and that would have to be borne by the local administration. There is a counter argument to be constructed to demonstrate if the removal of APD attracted appreciable additional tourist numbers, their spending power locally would actually lead to a net gain for the local economy. We need to have that debate; only this time make it an informed discussion with facts and figures that set out ‘benefit’ as well as ‘cost’ in models we all understand. Another issue is the fact that Dublin Airport, which is four times our size, has passport pre-clearance facilities which offer it a particular advantage on its trans-Atlantic services. We are seeking the same at Belfast International and while it is no ‘magic bullet’, it addresses a disadvantage or imbalance.

airports profile

Belfast City Airport Chief Executive Brian Ambrose is hoping for better direct access to the Continent and North America in 2014.

Belfast City Airport hits its 30-year milestone with best year to date G8 and World Police and Fire Games are among highlights of 2013 for George Best Belfast City Airport Chief Executive Brian Ambrose, while the seats-for-sale limit and air passenger duty rankle.

usiness was significantly up in 2013 compared to the previous year and we expect to carry approximately 2.5m by the end of December. In overall terms 2013 has been the most successful year in the airport’s history. After several years of economic downturn, it was great to see the graphs moving in the right direction with a return to growth. The aviation industry continually presents challenges and it’s our job to overcome them. We are indebted to the 1,500 staff; many who set their alarms at 03.30 to ensure everything is ready each morning for the 10,000 or so people who choose to use our services every day. Highlights included the launch of our Apprenticeship Scheme, ‘High Fliers’ in February and a significant milestone was reached in terms of our Community Fund exceeding £100,000 donated to worthy projects in the Greater Belfast area. Our direct routes to Malaga, Faro and Palma, operated by Aer Lingus, performed very strongly. So too did the London routes which account for around 40% of passenger destinations. As the sole link to London Heathrow

from Northern Ireland, we welcomed many of the teams arriving for the World Police and Fire Games, which I thought was a resounding success. 2013 was also the airport’s 30th anniversary and it was great to reflect on just how far we’ve come in those years. Welcoming President Obama and the First Lady during the G8 Summit, complete with Marine One and Two, seven helicopters, Air Force Two, 38 US marines and a 29-car motorcade was a lot of fun. Ongoing investment With the influx of passengers, it’s important that we stay ahead of the curve in terms of providing facilities and services that exceed their expectations. While our owners have invested approximately £15 million in the airport’s facilities in the last four years, we continued to invest, creating additional aircraft stands and opening the new International Arrivals. While we constantly review our offering to visitors, we are planning a number of further improvements in 2014. We know that first impressions last and so it’s important visitors start their holiday in Northern Ireland on a positive and welcoming note which then is carried on throughout their stay.

Prospects for 2014 None of us know what the future holds but we have demonstrated our ability to adapt to changes within the industry and I think anyone operating in the tourism or hospitality sector is always looking ahead with optimism at this time of year. Certain economic conditions give a greater degree of hope for 2014 than in previous years. 2013 was a great year for the Belfast City Airport. I am confident we can build from last year’s base and seek new airlines and new direct European services. If we get it right, the wider tourism and hospitality sector will benefit along with the business community. Having experienced the success of our European routes we would like to connect Belfast and NI to some of the major European capital cities within the next two years. We are also committed to supporting our largest airline customer through their current restructuring. There are plans for development but we’re not yet at the stage to announce what that will entail. Stay tuned. Barriers to growth 2014 will see the long-awaited public inquiry into the removal of our seats-

for-sale limit. The restriction, which is part of our planning agreement and dates back to when the terminal was housed in a PortaKabin, limits the number of seats we can sell from the airport each year. We also have a cap on the number of flights we can operate, which stands at 48,000 per annum. We know that the flight cap is a more appropriate measure and are seeking the removal of the seats-forsale limit. If you can imagine a hotelier legally entitled to sell 100 bedrooms but only being able to sell those bedrooms to 50 people – it makes no sense. If it is removed, we can welcome more visitors to Northern Ireland within our 48,000-flight cap. We have obviously had great support from those within the hospitality sector and 2014 will hopefully see its removal. We believe government realise the importance of direct air access in particular to Europe and North America and I am confident we will work effectively with government to realise this ambition. The removal of air passenger duty would of course be welcomed by airports, airlines, passengers and the wider tourism sector and we will continue to work closely with government on the issue.

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hotels review

Persistence, optimism and ‘pure hospitality’ underpins hotel recovery Joe Stather of STR Global provides a review of the performance by Northern Ireland’s hotels in 2013.

t gives me great pleasure, on behalf of STR Global, to provide a roundup of Northern Ireland’s 2013 hotel performance. A challenging environment is all too familiar for the seasoned hotelier; an environment that smothered the global hotel industry for five long years of uncertainty and volatility and would drive the Northern Irish hotel market to YOY revPAR declines of 27.1% for the month of May 2010. Using 2008 as an index; the effect of a double dip recession and the back-lash from the Eurozone crisis on revPAR across the British Isles is exclusive. However, Northern Ireland’s 6.3% YOY supply increase for 2009, recorded alongside declines in demand of 2.7% proved to be a recipe that would submerge performance below that of any other country shown below. The battle to absorb considerable new supply in the midst of waning demand ultimately prolonged this period of decline into late 2011.

Shoots of recovery finally appeared at the beginning of 2012, driven by occupancy and growth in demand from the leisure guest. Northern Ireland achieved a total year average occupancy above 70% (71%) in 2012 for the first time in five years; leaving many with an expectation that growth in rate was not far behind. 2013 did not disappoint: Corporate demand began to return, pushing ADR reluctantly back to growth, and the menial rate increases logged in the early months escalated to 10.2% and 9.8% YOY respectively by the time June and July came around. Hoteliers in the North West Lakelands heroically embraced the G8 Summit, commanding a 43.4% increase in revPAR for June compared to the previous year. Meanwhile, a year-long festival of culture and arts was gathering momentum on the shores of the Foyle.

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Derry~Londonderry Liverpool’s reign as European Capital of Culture in 2008 pushed hotel demand across the city to a 14% YOY increase and hotels consequentially raised their rates by 10.7%. The Department of Culture, Media and Sport (DCMS) introduced a similar initiative, the UK City of Culture, and awarded the crown for 2013 to Derry~Londonderry; hoping it would stoke the local economy and ignite the city’s cultural potential. Demand began to grow for Derry~Londonderry hotels in the final quarter of 2012, along with anticipation for the forthcoming year of daily sporting, culinary, art and musical events. However, new supply in the budget segment entered the market in November 2012, and all momentum was temporarily dashed. Market performance dropped and December revPAR declined by 7.8% on the previous year. Despite the new supply being the first in over five years, resilience prevailed and, as 50,000 music fans descended on the walled city for the BBC Radio 1 Big Weekend in May, Derry~Londonderry basked in a YOY revPAR growth of 28.9% for the month. At £46.98, the city’s May revPAR would go on to make headlines as it outperformed the capital city, Belfast, by a margin of £3.58. The remainder of the year has seen the city go from strength to strength; capitalising on the increase in demand of the peak summer months and rocketing to occupancy levels of 86.8% for August. Despite a natural slowdown in actual performance over autumn and into winter, Derry/Londonderry has continued to significantly outperform previous years. The breath-taking Lumiere festival signalled the beginning of the end in what has been a monumentally successful 2013 for the city and its triumphant hoteliers.

hotels news “The closing months of 2013 have shown considerable growth in weekday performance with revPAR increasing by 18.6% in October YOY. These are early yet encouraging signs that corporate demand is making a comeback in Belfast and, mixed with the strong leisure demand, could prove to be a profitable tonic for 2014.” Joe Stather of STR Global Belfast From 2008 to 2011, Belfast was subject to a 7% increase in supply; an increase that would have a damning effect on a flailing market at the mercy of a nosediving economy. Over the course of 2009 alone, £15.53 was wiped off the city’s total year average revPAR. The city was sinking fast and in need of a titanic saviour. A four-storey, £77m museum based on a stricken liner could therefore not have come soon enough when its doors opened in March 2012. In tandem with returning leisure demand, visitors flooded the city for a taste of maritime heritage and the nearby, newly opened Giants Causeway visitor centre strengthened Belfast’s offering further. revPAR grew a staggering 44.5% in April based on the previous year and strong growth continued throughout the rest of 2012. The benchmark for recovery had been set very high and critics dubbed the growth of 2012 simply unsustainable. All previous progress was largely a result of occupancy, and the continuing lack of confidence from the corporate segment was limiting movement in rate. A strong first quarter line up at the Odyssey Arena including four sell-out nights from One Direction attributed to 24.6% YOY occupancy growth for March. However, it was the emergency services that eventually resuscitated stalling rate recovery, as 7,000 competitors travelled to Belfast for the World Police and Fire Games between August 1 and 10. Average rates for the month registered a 27% YOY increase and revPAR climbed to a dizzying £60.42. The closing months of 2013 have shown considerable growth in weekday performance with revPAR increasing by 18.6% in October YOY. These are early yet encouraging signs that corporate demand is making a comeback in Belfast and, mixed with the strong leisure demand, could prove to be a profitable tonic for 2014.

Rising visitor numbers inspire £3m investment in Ballygally Castle

ompletion is expected by the end of March on a £3m refurbishment of Hastings Hotels’ four-star Ballygally Castle, which will make the hotel among the biggest on the Causeway coastal route. An increase in visitors to the Antrim coast hotel, including tourists on short breaks and with tour groups as well as weddings and conferences, has prompted the investment. The six-month refurbishment programme began in October, and includes the removal of eight of its current bedrooms to be replaced with 18 new ‘five-star coastal view’ bedrooms including six family rooms. The additions will take Ballygally Castle’s total number of bedrooms to 54. The River Room, meanwhile, will be replaced by the new Kintyre Ballroom, catering for up to 250 guests and offering views over the Castle gardens and up the coastline to the Mull of Kintyre. “Ballygally Castle is a spectacular retreat located in the heart of breathtaking scenery for which the Antrim Coast is so famous,” said Howard Hastings, managing director of Hastings Hotels. “The Causeway Coast and glens continue to attract an increasing amount of visitors every year and, in recent years, we have experienced an increase in short leisure breaks, weddings, meetings, conferences and escorted visitor groups to the Castle, and we believe this £3m investment will help us continue to appeal to these growing markets. “The Castle will be closed for the six months while the construction work is taking place, and we have relocated the staff around our other five hotels in Northern Ireland which will give them a broader experience allowing them to return refreshed with new motivation to Ballygally.” Hastings Hotels’ refurbishment of Ballygally Castle follows a £1m investment in its five-star Culloden Estate & Spa earlier this year; both of which align with the group’s ongoing re-investment programme. “We are very excited about this massive investment in Ballygally Castle and look forward to welcoming our guests when we reopen the doors in April 2014,” says Stephen Perry, general manager of the Ballygally Castle. The new Kintyre Ballroom will offer capacity for up to 250 guests.

Eight old bedrooms have been replaced with 18 new ones offering coastal views.

Closing remarks ‘Challenging’ is a word used to describe market conditions all too often by hoteliers; partly in truth and partly to compensate for their own shortcomings. However, it is a word almost unjust when used to describe the bare knuckle ride faced by Northern Irish hoteliers over the past five years. The success of hotel performance and recovery in 2013 runs far deeper than the numbers and is testament to the persistence, optimism and undercurrent of pure hospitality found in the hotels of Northern Ireland. STR Global will be in Fermanagh and Derry~Londonderry on February 10, and Belfast on February 11 in conjunction with the NIHF.

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business profile

Conall Wolsey The Beannchor Group’s rising star is proving to be a chip off the old block. By Symon Ross.

t is normally Conall Wolsey’s dad Bill who is front and centre of new developments at Beannchor Group. But while Wolsey senior shows no signs of slowing down, 30-year-old Conall has been a prominent driving force behind the new businesses which Beannchor launched in 2013 – including The National Grande Café, Patisserie Mimi, The Dirty Onion and Yardbird. “We had been opening maybe three or four places a year, whether that’s an expansion or a new project, but we opened four places in four months there so this year’s been pretty full on,” says Conall. About 80% of Beannchor’s business is buying bars and sourcing tenants, acting as the landlord, but one which gives advice and support if the tenants want it. It currently has almost 50 bars, hotels and restaurants making it one of the largest hospitality groups in Ireland. Conall has responsibility for venues such as Cuckoo on the Lisburn Road, Ollie’s Nightclub in the Merchant Hotel, The National, The Dirty Onion – a new bar in one of Belfast’s oldest buildings – and the Yard Bird restaurant next to it. Having first made pocket money collecting glasses aged 11, it was clear he was destined to go into the family business. But Conall (like his brother Luke, who runs Little Wing Pizzeria) has had to prove himself. Having left school early without many qualifications he went on a training programme that saw him work his way from KP to bar manager. He then left the business to spend six months running a bar called the Lifeboat and then, with his brother, turned around The Salty Dog in Bangor over an 18-month period. He has a thorough knowledge of the business and a keen, professional manner that occasionally gives way when talking enthusiastically about new projects, like coming up with the plans to turn old disused buildings into The National and The Dirty Onion. Sitting in The National, there’s a long list of Beannchor-owned sites within a 100 yard radius – Muriel’s, The Spaniard, Alley Cat, The Cloth Ear, to name a few – but Wolsey is not worried about saturation of the Cathedral Quarter. “We’re very conscious of not just moving customers around. If you look at the Cathedral Quarter, we probably have a lot of the pubs so we want to make sure they’re offering something slightly different,” he says. “We’re not just gung ho, we don’t just jump in and try to replicate what we have somewhere else. From the customer’s point of view, that makes an area more interesting. We’re all very conscious of not going down the route of cheap drink and stag dos and hen dos. Cathedral Quarter could very quickly turn into some kind of Temple Bar which, although it’s being revived, at one stage would just be full of stag dos and trouble and people started to avoid it.” The group is still looking at opportunities in the city centre, but only where it can add value, as in the case of Cuckoo, which had struggled as a niche live rock music bar. “There’s very little point in us buying something we can’t add value to, we’d rather buy something we think we can dramatically turn around,” he adds. “Myself and my dad had been taken to New York by Jameson and there was a whole dive bar scenario going on there. Bars made to look like they’d been done on a shoestring budget. So we took a dive bar element to Cuckoo. We got local graffiti artists in. There’s also a whole ping pong area which hasn’t been done in Northern Ireland but it seems to be all the rage in London.” Conall is clearly in the business for the long term and as consumer confidence shows signs of returning in 2014, he is focused on making sure people want to spend their money in Beanchor’s bars and restaurants. “People now appreciate value for money. Three or four years ago people would have gone out and spent £50 and wouldn’t have figured out if they had a great night or not. Now if you go in and spend £50, you expect the service to be great, the food to be good, the vibe to be good. They want it to be worth it.”

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business skills & training

Tackling the skills gap in the tourism and hospitality industry Roisin McKee, director of Northern Ireland for People 1st, provides a snapshot of the main achievements during 2013 to promote and improve skills in hospitality and what the sector can look forward to in 2014.

s the sector skills council for hospitality, People 1st is passionate about skills. The organisation has a longterm commitment to work with employers, government, providers and key partners to transform the professionalism of the workforce and image of the sector, and is dedicated to ensuring that public funds are directed towards those qualifications and programmes that best equip people for the needs of industry. In February 2012, People 1st launched an ambitious roadmap to achieve a skills legacy that would make a fundamental difference to the industries it represents across the UK. Helping unemployed people into work People 1st’s State of the Nation 2013 report highlighted that the Northern Ireland hospitality and tourism sector will need to employ a further 20,000 people during the next seven years – with many positions at entry level – to meet the demands of this growing industry. While hospitality represents one of the few growth areas in the economy, skill gaps still hinder the sector’s performance. People 1st has been developing programmes that can bridge this gap and help people looking for work into a career in this sector. In response to the sector’s request for a consistent standard of pre-

A Careers Ambassador scheme promotes the range of opportunities available in the industry, from craft roles to senior management.

employment training, People 1st developed an industry specific preemployment programme, Employment 1st. To support providers involved in pre-employment training, we held an event, Skills for Employability, to share an employer perspective on the skills, behaviours and attitudes employers look for in entry-level recruits. The event also provided a great insight into

The sector skills council held Skills for Employability, an event to share employer perspective on the skills, behaviours and attitudes employers look for in entry-level recruits, in 2013.

the dynamic career and employment opportunities our industries can offer, and showcased the dedicated careers website www.hospitalityguild.co.uk. Growth through customer service Our strategic partnership with the Northern Ireland Tourist Board and the Department for Employment and Learning (DEL) to raise the standards of customer service across the sector, through a collaborative approach to deliver WorldHost, has continued successfully in 2013. Together we’ve trained more than 10,000 people, and 295 businesses have gained WorldHost Business status in recognition of their commitment to customer service excellence. The State of the Nation 2013 report identified customer service as a key differentiator for businesses in the future, with 92% of employers citing customer service as one of the most important future skills needs for their business. The report also found that providing the right training and development opportunities for staff can have a positive effect on retention. Preparing staff to offer a warm welcome will help positively position

businesses and DEL has provided funding for businesses with fewer than 250 employees to train their staff for a fraction of the usual cost. Information can be found at www.worldhostni.com. Small business support at www.mybusiness1st.co.uk People 1st launched a new website, My Business 1st, which is specifically designed for SMEs operating in the hospitality and tourism industries. Based on four basic pillars of business – product and service, operations, sales and marketing and finance with a separate section for start-ups – the site offers users free access to online business tools, tips and links to training to start, manage and grow their businesses. With much of the recommended training available online, the site helps SMEs access training more easily and conveniently. Putting the spotlight on apprenticeships Apprenticeships have been in the spotlight as DEL carried out its review to examine the future of apprenticeships and look at how it can meet the needs of both employers and learners more effectively. In addition >>

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to working with the Minister on his expert advisory panel, People 1st co-ordinated the sector’s response to ensure employers’ views were heard and they were given the chance to ensure apprenticeship training is more closely matched to their business needs. The review outcomes are due to be published in early 2014 and People 1st is committed to support the profile and value of apprenticeships as a key industry training programme to create a highly skilled workforce and a talent pipeline for the future. To further support apprenticeships, we also worked with the Institute of Hospitality on its Janus Awards to introduce a new category to find Northern Ireland’s best hospitality apprentice. The accolade was awarded to chef, Charlie Dillon, from The Belfray Country Inn in Londonderry. Improving career attractiveness A core part of People 1st activity focuses on challenging the misconception that hospitality offers only temporary and low-skilled roles. The Hospitality Guild web portal has been launched to provide an unrivalled resource for careers information, signposting to the best training programmes and vacancy

matching for employers and jobseekers. We also launched a career information fact sheet in partnership with DEL. This fact sheet is a user friendly resource for careers advisers and others involved in providing advice and guidance and offers up-to-date information to help promote the excellent prospects this industry offers. The Hospitality Guild has also been offering a ‘money can’t buy’ work experience competition, which has proven extremely popular with career seekers. The high calibre of businesses involved continues, with the chance to experience working at the 5-star Merchant Hotel in 2014. The Careers Ambassador scheme continues to promote the wide range of opportunities available in the industry, from craft roles to senior management, and capture the imaginations of young people with examples of personal experiences. Moving into 2014 Building on the successes and work carried out in 2013, People 1st will continue to work with industry and key partners to position the sector as a great employer and to help businesses access skilled employees and the high quality training programmes they need.

Cdr. Chris Hadfield, the tweeting astronaut, attracted all the right attention in the social media sphere with his tweets, images from the International Space Station, and cover of the David Bowie classic Space Oddity.

If you’re not paying for the

product, you are the product AV Browne Social Media Manager Nico Fell cuts through the swathe of social media with insight into harnessing the latest trends and keeping an eye on emerging apps. People 1st has a strategic partnership with the Northern Ireland Tourist Board and Department for Employment and Learning to raise standards of customer service across the hospitality sector.

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hey say a week is a long time in politics but I suspect a year in social media must be an eternity. And what a year it has been. 2013 has been the year when social went truly mobile. In recent years this has been the direction of travel but a few key apps and organisations have ensured that the last 12 months have

been all about mobile. With a host of new phones and new smaller tablets from both the Apple and Android stables, combined with the move to 4G speeds on mobile networks, the scene was well and truly set. Snapchat (the self-destructing image/ video-sharing app) saw explosive growth in 2013 with over 400 million ‘snaps’ being shared every day and

business & social media Danish Prime Minister Helle Thorning-Schmidt’s selfie with David Cameron and Barack Obama at Nelson Mandela’s memorial service in December garnered negative media attention.

“Social media users expect high standards and they don’t want to feel like they are being advertised to (even when they are). Creativity is key. If you or your organisation is going to cut through this year, you will have to be clever, get creative and make your voice heard.” the average user receiving somewhere between 20-50 per day. This level of activity rivals that of text messaging and it was no wonder the company received interest from both Facebook and Google. The fact that they turned down offers of $3bn and $4bn respectively suggests that Snapchat has a solid and impressive plan for the future. Watch this space (before it self destructs). Another big winner this year was the short form video app, Vine. Acquired by Twitter in late 2012, Vine debuted in late January and became an overnight success, allowing users to record video clips of up to six seconds and share them via Twitter and Facebook. Creativity was the driver here, with stop motion, illusionary videos and inventive cut scenes bringing out the film director in users all over the world. Not to be outdone however, Instagram met the threat head-on and allowed users to record video of up to 15 seconds. Combined with a huge existing user base, this certainly took the wind out of Vine’s sails but hasn’t totally stunted its growth. 2013 was also the year of the selfie. Not only was the word (short for self portrait) added to the Oxford

English Dictionary but these photos were everywhere with mobile users seemingly incapable of doing anything or going somewhere without posting a photo of themselves. If anyone was in doubt over the extent of their popularity, that (now famous/infamous) selfie captured by the world’s press of Danish Prime Minister Helle ThorningSchmidt posing with David Cameron and Barack Obama at Nelson Mandela’s memorial service brought the selfie to the front page on a global scale. This was also the year of the tweeting astronaut, with Commander Chris Hadfield captivating his earthly audience with tweets and images from the International Space Station. Was his video of him covering the David Bowie classic Space Oddity the ultimate 2013 selfie? It would be hard to argue. Social media continued to break the news in 2013 with some incredible images from the likes of the Boston bombings in April or the London Helicopter crash in January. The ability to share in real time was something that Twitter began to realise they could and should harness with a series of

new features such as Twitter Alerts and Event Parrot to bring users accurate information from credible sources during emergencies or events where the ‘Twitter fog’ made it difficult to deal in facts, not rumours. So what does 2014 hold? Here are my five predictions for the year ahead: Niché social networks – With the success of WhatsApp and Snapchat, combined with privacy fears and proliferation of advertising, expect to see an increase in smaller, more targeted social networks. Mobile Advertising – Like it or not, when it comes to social media, if you aren’t paying for the product, then you are the product. Your data is the commodity and there’s no shortage of buyers. 2014 will see a mobile advertising boom, with Instagram, Pinterest and YouTube all upping their game to keep pace with Twitter and Facebook. The big expectation from brands and agencies is that those mass audiences who are spending increasing amounts of time online will suddenly be able to be leveraged on

the move by advertisers. Expect to see stocks rise wherever there is a means to target mobile users in a gentle but effective manner. Brands will get it wrong – It seemed that not a week went by in 2013 without a brand succumbing to a social media failure. Getting it right takes expertise and knowledge of the ever shifting sands. Make sure you are getting the right advice to avoid becoming the next big story. A new star will be born – Just like Snapchat in 2013, expect to see a new darling arrive on the scene. This could be technology (what might Apple or Google have up their sleeve?), a new app, or simply just a new feature from an existing platform. Creativity – Creativity is key. If you or your organisation is going to cut through this year, you will have to be clever, get creative and make your voice heard. Social media users expect high standards, especially from brands and they don’t want to feel like they are being advertised to (even when they are). With each new viral video or engaging Facebook game that gets released, the bar of expectation rises that little bit more. 2014 will be the year of creativity. Nico Fell can be contacted by email: nico.fell@avbrowne.com or tel: 028 9032 0663. Visit AV Browne’s website: www.avbrowne.com or follow it on Twitter: @avbgroup.

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business – property

Modest growth forecast for hospitality property market, with opportunities for buyers seeking value for money By Mark Carron, associate director of Osborne King Commercial Property Consultants.

fter several years in the economic doldrums, the licensed and leisure industry enjoyed a relatively good year during 2013 characterised by an increased level of transactions and increased operator demand. That stated, it would be very premature to describe the year as heralding any major recovery. While the volume of sales has increased since 2012, the majority of vendors are still either receivers or administrators. The recent press coverage reporting that pubs are closing at a rate of three per week is, in my opinion, incorrect as many are reopening under new management. My experience over the past few years is that only a minority end up closing permanently. During 2013, we were actively involved in the sale of over 30 licensed premises. Some of these properties had been in administration or receivership and were lying vacant for considerable periods. Encouragingly, they are now all under the control of new owners who are likely to refurbish and revitalise their properties. There are a number of examples of new pubs opening such as The National and The Dirty Onion in the Cathedral Quarter and others which have been substantially refurbished, notably the Harp Bar (formerly Nicks), Albany (formerly Lillys) and the Chelsea Bar on the Lisburn Road. Among Osborne King’s most noteworthy sales during 2013 were the sale of two large portfolios, CHA and Kurkova. The Cha portfolio ( Diamond public houses) comprising 14 licensed outlets was sold in the first quarter of 2013, and more recently we sold the Kurkova portfolio (formerly owned

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Mark Carron, Osborne King

by Botanic Inns) which consisted of seven licensed outlets featuring several landmark Belfast city centre premises including The Kitchen Bar, McHugh’s and The Apartment. Other significant sales during 2013 included The Marine Hotel, Ballycastle, The Carlton Hotel, Belleek and Highways Hotel in Larne; the latter of which we sold at auction for 50% over its minimum reserve price. Although it is most encouraging to see healthy operator demand returning to the market and translating into sales, it must be acknowledged that these are derived from a low value base. And while city centre pubs in Belfast have attracted very keen interest from buyers, interest in rural pubs has been declining steadily. Last year, we commented upon the fact that life would continue to be challenging for the licensed trade unless banks and other financial institutions made finance more readily available to operators and investors. It would be gratifying to report that the situation had improved significantly one year later; regrettably, this has not happened and it may be some time before the finance taps start to flow again. We can report that demand for liquor licences continues to be reasonable if sporadic. The solitary

purchaser continues to emanate from the convenience food sector as an additional anchor or footfall driver for his or her store. The supply of licences remains low as purchasers continue to buy up the limited stock. Many pubs that closed and failed to renew their licences over the last 12 months or so are unlikely to have safeguarded their worth. Meanwhile, current publicans seeking to sell their licences should note that in order to secure a sale, the licence must be valid and subsisting, that is, open and trading. Another notable issue prevalent within the market and relevant to existing licensed outlets is the rating revaluation scheduled to take place on April 1, 2015. The purpose of the revaluation is to redistribute the rates burden and will be based on valuation levels as at April 1, 2013. The Net Annual Value for public houses and hotels is based on the trading accounts otherwise known as the Fair Maintainable Trade. Operators who wish to appeal their assessment should take professional rating advice in this regard. In terms of general property values, it would appear that these have ‘bottomed out’ finally and that we can look forward to some modest growth. Indeed, if our latest auction is anything

to go by, values seem to have risen slightly within the past six months. For instance, we recently sold a semidetached property in a development in Portadown for £71,000 whereas, five months previously, we sold a detached property on the same development for £63,000. Our next auction will be held on March 21, 2014 and, for those of you who may have been attending these property auctions, please note that the auctioneer has no right to charge the buyer a fee. Osborne King has never done this, so take my advice and refuse to pay it. Looking ahead to 2014, we are expecting a number of new opportunities to come to the market and, if 2013 is anything to judge by, there will be buyers looking for value. Working closely as a team, John Martin, Thomas Osborne and I are totally immersed in the licensed trade and if we can be of assistance for valuations, sales or rating please do not hesitate to contact us. For more information or advice, tel: Mark Carron 028 9027 0016, email mark.carron@osborneking.com; John Martin 028 902 70018, john.martin@osborneking.com; Thomas Osborne 028 9027 0036, thomas.osborne@osborneking.com

business launches

Online hospitality start-up lifts marketing award in first year O

nline start-up HenorStag.com has lifted a top accolade at the 2013 Tourism Marketing Excellence Awards after less than a year in operation. The business, targeting the UK hen and stag party market, was awarded overall winner of Best Marketing and Sales in the Destination Tourism and Hospitality Industry category. Competition in the category included the £1.5m Backin’ Belfast campaign by Visit Belfast, Ulster Farmers’ Union Plate to Gate campaign and Tara Lodge’s redesigned website using pioneering ecommerce functionality. In the Food and Drink Sector category, Glens of Antrim Potatoes triumphed with its From Famine to Feast campaign, beating finalists Irwin’s Bakery with Irwin’s Rankin Selection Bread the Irish Way and Moy Park/AV Browne with Race to Dubai. The MAC, meanwhile, scooped overall winner in the Arts, Heritage and Creative Industries Business Services Sector for its Warhol exhibition campaign, while the Crescent Arts Centre was highly commended for its post-refurbishment marketing project, and Forza! Direct Marketing was a finalist for Sink or Swim. Judges at the event were said to be impressed with the execution of the brand launch for HenorStag.com on a shoe-string budget. Specific reference was given to novel website features including a free hen and stag party-planning facility which connects with Facebook. The Awards, organised by the Chartered Institute of Marketing Ireland, was held at Belfast’s Ramada Hotel with Claire McCollum of BBC Northern Ireland presenting awards in eight sector-specific categories. “We at HenorStag.com are absolutely thrilled to be in business only eight months, and now hold claim to having won Ireland’s most credible tourism marketing award,” said Jonathan Gallagher, co-founder of HenorStag.com. The business was set up by Gallagher and Sean Carty, both 29, with the £5bn pound UK hen and stag market in mind. Gallagher has a marketing background and hails from Belcoo, Co. Fermanagh while Carty brings a legal background and is from Warrenpoint Co. Down. Both founding directors met in their first year at the University of Ulster, and have remained close friends since. HenorStag.com was set up in 2013, with part funding from the South West

Action for Rural Development, local delivery agent for Axis 3 of the Northern Ireland Rural Development Programme 2007-2013 by the European Union, and the Department of Agriculture and Rural Development.

Christine Watson, chair of the Chartered Institute of Marketing Ireland, is pictured (left) presenting its award for Best Marketing and Sales – Destination Tourism and Hospitality Industry to Jonathan Gallagher, cofounder of HenorStag.com, and Nicola Byers, an advertising intern.

Paying homage to Stack N’s bonded spirit past The Dirty Onion and Yardbird open in Belfast.

wo new Beannchor Group establishments, The Dirty Onion and Yardbird, opened in late 2013 in a space which appeared to materialise from nowhere. The Dirty Onion pub and, above it, the Yardbird rotisserie chicken restaurant are housed in Belfast’s oldest building dating back to 1780. From 1921, the building was used as a bonded spirit warehouse and known as ‘Stack N’ in reference to its position on the north side of Waring Street. The building still bears a giant red painted ‘N’ on its brick façade, and also retains an original, distinctive external wooden structure restored to frame the venue’s beer garden to the front of the complex, with a new contemporary courtyard stretching out to Hill Street. Inside, low ceilings supported by exposed wooden beams and original brick walls throughout nod to the past and the pub also partnered with Jameson Irish Whiskey to pay homage to the building’s past which saw tens of thousands of Jameson barrels and crates passing through as it was operated by Edward Dillon Bonders (now a subsidiary of Irish Distillers/Dillon Bass) until 1991. The Dirty Onion has also formed a partnership with award-winning cultural centre An Droichead, which supplies a varied music programme seven nights a week including open workshops in singing and various traditional instruments and musician sessions. A range of whiskies and beers were selected as the main focus of the drink From left, are Conall Wolsey with Tim Herron, general manager of The Dirty selection, while food served downstairs includes a selection of baked potatoes Onion and Yardbird, and Petra and Bill Wolsey of the Beannchor Group at with filling choices and chicken broth. opening night of the two establishments. The Yardbird marinates its free range chicken overnight before cooking on the restaurant’s speciality Brazilian rotisserie in eyesight of customers. It is served with a range of sides and a small selection of craft beers, spirits and wines. Yardbird does not take bookings and operates on a first come, first served basis. During busy periods, a buzzer system allows customers to enjoy a drink in The Dirty Onion while they wait on their table.

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review of beck’s brewery tour

Hospitality Review NI visits Beck’s Brewery, Bremen By Nicola Daly

n Exclusive VIP tour of the Beck’s Brewery, a visit to Freimarkt the oldest fair in Germany and sampling of the local hospitality scene were all part of a fun packed (and educational) trip hosted by Tennent’s NI. Beck’s is a German pilsner-style beer brewed by Brauerei Beck & Co. in Bremen, Germany. Bremen is only a short bus ride from the cosmopolitan city of Hamburg. On November 1, Hospitality Review NI and winners from both local radio station competitions and the Beck’s bar competition – the Hillside in Hillsborough – set off from Belfast to Bremen to visit the Beck’s Brewery and see how the ‘world’s no 1 German beer’ is brewed. This is what we found out: Beck’s Brewery, also known as Brauerei Beck & Co, is a German brewery in the northern German city of Bremen. The brewery was established as Kaiserbrauerei Beck & May oHG in 1873 by Lüder Rutenberg, Heinrich Beck and Thomas May, loosing its last name when Thomas May left the business in 1875. Owned by local families until February 2002, the Beck’s brewery was then sold to Interbrew. Beck’s is brewed in strict accordance with the German Reinheitsgebot Purity

Law 1516, with only four all-natural ingredients used: water, barley, hops and yeast. Yeast was omitted from the original Purity Law as no-one knew what yeast was then, and fermentation came about through wild yeast present in the air. It’s alleged the law was introduced by Duke William the fourth of Bavaria as he was irritated by the poor quality of Bavarian beer despite its good reputation.How Beck’s beer is brewed: Brewing liquor (water) The brewing liquor (as water is known in the brewing industry) comes from the Rotenburg Gap, which is an underground reservoir 25 miles from the brewery. The reservoir is at a depth of 900 feet, and therefore well protected from atmospheric interference. The water is very pure and very soft; both very important characteristics for brewing liquor used in pilsner beers. The water is conveyed to the brewery by pipeline. Barley Summer barley is used for brewing due to its low-protein content. Using malting houses, the barley is turned into malt in three steps: soaking until its starts to germinate; kiln dried at a specified temperature and duration to determine

The Group that travelled with Tennents NI to the Becks Brewery, Bremen

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the colour of the malt and thus the beer (light malt for light beers such as pilsner); and removing the shoots. Malting activates or creates enzymes which turn the insoluble barley starch into water-soluble malt starch and also contributes to the body of the beer. Hops Beck’s gets its hops exclusively from the Hallertau in Bavaria. The hop plant is a perennial climbing plant which can grow to a height of around six metres. INTERESTING FACT: Only the unfertilized female hop cones are used for brewing as they contain lupulin – the ‘hop ‘pollen’. Hops are responsible for the bitter taste and hop aroma in the beer. They are also partly responsible for the stability of the head of the beer. Yeast Fermentation is started through mixing the beer wort with yeast. In the fermentation process, the yeast turns the malt sugar into alcohol and carbon dioxide. Beck’s has grown its own yeast for over 100 years; something they take pride in and are able to monitor and use the same yeast culture which is vitally important for maintaining a consistently high quality of beer.

Brew house All Haake-Beck beers are brewed in the Haake-Beck brew house. Visually, this brew house looks how you would have imagined it to have been when it was originally built in 1928. However, we have been advised it’s a fullyautomatic, stainless steel brew house equipped with the latest technology. Mashing process: Above this room is the grinding mill where the malt is shredded just before it is used, mixed with brewing liquor and heated. Taking approximately one hour and 40 minutes, the malt starch dissolves and turns into maltose (malt sugar). Lauter On completion of the malt process, the beer wort is pumped up the mash filters, where the spent grain is separated from the beer wort. Wort boiling The filtered beer wort is then pumped straight into the wort coppers, where the hops are added. The beer wort is then boiled for roughly an hour to dissolve the aromatic substances in the hops in the beer wort. Wort boiling concludes the process in the brew house. The beer wort is

review of beck’s brewery tour

Start of group tour

Hillside winners of Beck’s Competition enjoying brewery tour

Demonstrating bottle washing of times gone by

Enjoying the VIP bar at the end of tour

Group visiting Freimarkt, the oldest fair in Germany

then pumped over to the fermenataion and storage tanks. Each brew takes eight hours, from shredding the malt to pumping the wort to the cool storage house. Cooling and yeast tanks Once the process is the brew house is complete, the beer wort is cooled and then transported via the mains bridge; first of all to the yeast tanks. Here, the yeast and beer wort are mixed. Fermentation and storage tanks The mixture is then pumped into one of the fermentation tanks where the fermentation process begins. The yeast turns the malt sugar (maltose) into alcohol, carbon dioxide and beer aroma. Fermentation takes a week. The green beer is then stored in the same tank for three to four weeks, at

1-8oC (beer freezes at -2oC.) This low temperature allows both the taste and aroma of the beer to mature. Beck’s has 76 fermentation and storage tanks, which are 24 metres high with a diameter of six metres. That is enough for 1.8 million 0.33 bottles or, to put it another interesting way, if you were to drink one bottle of Beck’s daily, you would need 5, 000 years to drink the contents of one of these tanks. A very interesting and insightful tour of the Beck’s Brewery finished off with a visit to the VIP bar to sample some of the Beck’s range. All in all it was a fabulous weekend. The highlight of which had to be the craic we all enjoyed during the tasting session at the end of the tour in the VIP bar! Thank you Beck’s NI for a fabulous weekend!!!

HR • 79

- a new direction for Northern Ireland tourism Dr Peter Bolan, senior lecturer in the Department of Hospitality and Tourism Management at the University of Ulster, highlights a ‘golden opportunity’ to grow and develop tourism by showcasing our scenery and dramatic landscapes to the world.

‘W

e should start back,’ Gared urged as the woods began to grow dark around them, ‘the Wildlings are dead.’ So starts an epic journey into the mythical world of the Seven Kingdoms of Westeros, which chronicles the often violent dynastic struggles amongst a number of noble families for control of the fabled Iron Throne. The success of George RR Martin’s novels have led them to be adapted for the screen and become part of a high profile and commercially successful American-produced television show (produced and financed by HBO, also responsible for The Sopranos and Sex and the City). The series began development in January 2007, with Northern Ireland eventually chosen as the main filming base for the show. While some filming also takes place in Croatia, Malta and Iceland, Northern Ireland is home to the majority of the studio work (at the Titanic Paint Hall Studios in Belfast and the newer Linen Mill Studios) and the country’s landscape features prominently as key locations around Westeros. Key

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filming locations in Northern Ireland have included Cairncastle, Shane’s Castle, Castle Ward, Magheramorne, Tollymore Forest Park, Ballintoy Harbour, Downhill Beach, Whitepark Bay, Cushendun Caves, The Dark Hedges, and Slemish Mountain. There have now been three seasons of the show broadcast around the world. In its first season, the show received 13 Emmy nominations and two Golden Globe nominations, winning a total of 11 awards that year (2011). Such critically acclaimed success has continued with Game of Thrones winning yet more major awards for its second and third seasons. The fourth season had just finished filming in Northern Ireland last month and is due to begin broadcasting in March 2014. This is a golden opportunity to grow and develop our tourism product here in Northern Ireland with such a highly successful and critically-acclaimed television series showcasing our scenery and dramatic landscapes to the world. Tapping into what is known as film tourism or screen tourism can prove incredibly lucrative if approached in the right way. In relation to film tourism, Game of Thrones has been highlighted in Tourism Ireland’s latest strategy

(launched on Dec 4, 2013) as a major economic opportunity to grow tourism in Northern Ireland. To see it receiving such recognition at last by our tourism authorities is highly encouraging and bodes very well for growing this form of tourism and indeed tourism in general. The announcement was picked up and media coverage ran in a number of major newspaper and broadsheet publications around the globe, particularly in North America, with stories running in The New York Times, The Washington Times and The Charlotte Observer to name but a few. In addition, there have been some excellent initiatives by the Northern Ireland Tourist Board (NITB). Last year we had the Game of Thrones exhibition at Titanic Belfast (showcasing memorabilia from the show) and most recently the NITB held one of its Spotlight events on Screen Tourism at the BBC’s Blackstaff House in Belfast (Dec 5, 2013). It strongly conveyed the importance and significance of film tourism to a destination and to Northern Ireland in particular, through the opportunities the likes of Game of Thrones can bring. In the USA, Game of Thrones averaged 14.2 million viewers per episode for season three. That is huge television viewing figures by any standard (higher than Sex and the City and close to the all time high of The Sopranos at 14.4 million). These fans are seeing Northern Ireland on screen every week. That provides our country with the marketing potential that some destinations can only dream of. A team of researchers from the University of Ulster (Dr Karla Boluk, Matthew Kearney and myself) have been researching the potential of the show to boost tourism. This has involved speaking to fans of the show and collecting data from around the world to investigate and understand what factors are at work amongst the fans and viewers of Game of Thrones in particular that might influence them to seek out and come to Northern Ireland and what kind of experiences they want when they do visit. What has

emerged so far is that there is a definite interest and demand to visit where the show is filmed and a real passion amongst the show’s fans to come here. They do appear to want authenticity in relation to the show and some level of tangible experience linked to the show itself so this does present challenges but also great opportunities for our tourism providers here. That means bringing back events like the Game of Thrones exhibition, perhaps new Game of Thrones-themed events or festivals such as staging swordfights and archery displays at some of the locations. Outdoor NI has recently advertised a Couples Game of Thrones Archery Experience and it is great to see such initiatives now happening. There are tours already happening too but development of a location trail around Northern Ireland on a Westeros-themed map could also be highly beneficial and well received. Development of a smartphone app using features like augmented reality to bring the Game of Thrones dynamic to the actual locations when people visit would be enormously beneficial and would bring the locations ‘alive’ in a way that fans of the show will be seeking. The fans of Game of Thrones are coming; they are on their way, it’s simply a case of making sure we are ready for them when they do in terms of making sure we maximise what is on offer and the level of experience they have while with us. In addition to this, continuing to raise the profile that Northern Ireland is Westeros and getting that message out there across all the digital platforms in particular to reach those important film tourist markets is vital. If we do that all successfully, then there is no doubt that Game of Thrones and film tourism in general (building on the current success of our film industry here thanks to NI Screen) will take Northern Ireland tourism in a new direction; a highly beneficial and very worthwhile direction.

music

Tennent’s Vital 2013 attracts top line acts and100,000 visitors T

he biggest ever Tennent’s Vital descended on Northern Ireland in summer 2013. The festival’s first threeday schedule took place at the Boucher Road Playing Fields, featuring an impressive bill bursting with the hottest acts on the planet. Tens of thousands of music fans enjoyed the three days of incredible live music, including Kings of Leon, The Vaccines, The Undertones and The Minutes [Day 1], Snow Patrol, Jason Mraz, Kodaline and Foy Vance [Day 2] and Avicii, Tinie Tempah, Rudimental, Naughty Boy and Tommy Trash [Day 3]. Looking back on the summer feast of music, Sarah Shimmons, beer marketing manager for Tennent’s, NI said: “We were thrilled that this year was the biggest ever Tennent’s Vital and it was also our best yet. The bill was packed with some of the greatest artists in the world, right 2 here in the heart of Belfast. Any one of the 100,000 who were there will know what I mean when I say the atmosphere was electric, and it felt great to be part of it.”

1. Snow Patrol enjoyed an enthusiastic homecoming. (Photo: Bradley Quinn) 2. Taking advantage of some downtime between artists were Connor and Pauline Quinn and Cathal and Caroline Nugent of The Coach Inn in Banbridge.

3 5 4

3. Mark Prendergast (far right) of Kodaline is pictured with Sarah Shimmons of Tennent’s NI and Neil, one of Snow Patrol’s entourage. 4. James and Louise Sinton of the Beannchor Group attended the second day of the festival. 5. Kings of Leon rocked Belfast on the first day of Tennent’s Vital 2013.

HR • 81

THE PLACE TO BE SEEN ON THE

Trade Directory 2014

HOSPITALITY SCENE

TRADE DIRECTORY 2014

Company Index

Drinks directory

Trade organisations

☎

NI’s TTOP ALITY OSPI H COMPANIES

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TRADE DIRECTORY 2014

NI’s TOP TALITY HOSPI COMPANIES

To Hospurism, & itali TradDrinksty Exple Issues ored

Company Index

Bacardi Brown-Forman Brands N.Ireland Contacts Customer Development Manager: Richard McCluskey Customer Development Executives: Ashley Douglas 07971508669 Ryan Brown 07971508739 Aaron Skinner 07971508732 Tel: 01962762100 Website: www.bacardi-martini.co.uk Website: www.bacardi.com Products:

Rum BACARDI Superior Rum BACARDI Gold Rum BACARDI 8 Year Old Rum BACARDI Oakheart Bacardi Razz Vodka Grey Goose Original Grey Goose La Poire Grey Goose L’Orange Grey Goose Le Citron Finlandia Classic Vodka Finlandia Cranberry Finlandia Grapefruit Eristoff Vodka Eristoff Black Eristoff Gold Gin Bombay Sapphire Gin Oxley Gin Whiskey Jack Daniel’s Jack Daniel’s Single Barrel Gentleman Jack Jack Daniel’s Tennessee Honey Vermouth Martini Extra Dry Martini Rosso Martini Bianco Martini Rosato Noilly Prat Dry Bourbon Woodford Reserve Bourbon

Botl Botl Wine & Spirit Merchants Ltd Unit 3 Meadows Industrial Complex, 5-7 Boucher Road, Belfast. BT12 6HR Tel: 02890 241308 Fax: 02890 238263 Email: sales@botl.co.uk Website: www.botl.co.uk Type of Business: Wholesale cash and carry

Speciality Southern Comfort Southern Comfort Lime Southern Comfort Cherry Tuaca Chambord St Germain

Tequila Cazadores Blanco Cazadores Repasado Cazadores Anejo

Sales Director: Conor O’Neill Managing Director: Jim O’Neill Products/Services: Supply of beer/wine/spirits/kegs/soft drinks. Sole distributor of Masquerido Beer, Hapsburg Range, Verdrenne Range, VAT19, 19 Spiced, Skipper rum, Jose Cuervo tequila, Kolson Danish beer and Kraken dark spiced rum. Website: www.19spiced.com Distributor for Bucana, Rekorderlig, Fireball, Josef Mieres

Calor Gas Northern Ireland Limited Airport Road West Sydenham Belfast BT3 9EE Tel: 028 9045 5588 Fax: 028 9045 8072 E-mail: info@calorgas.ie Website: www.calorgas.ie Out of Hours Emergency Tel No: 0845 075 5588 Sales Manager: Mark McClements (Cylinder) Alan Simms (Bulk) Type of Business: Supplier of liquefied petroleum gas (LPG) in both bulk tank and cylinder options. Delivering efficient and economical energy solutions to the catering industry. Full design service and 24-hour emergency call out. Products/Services: Commercial Catering, Water Heating, Space Heating, Air Handling, Alfresco Catering, Outdoor Heating Solutions, Tumble Drying

Sparkling Martini Asti Martini Prosecco Martini Rose Rtd Breezer: Orange Pineapple Watermelon Breezer Spritzer: Peach Mixed Berry Bacardi & Cola Premix cans Jack Daniel’s Premix cans Southern Comfort Premix cans

Ready to Drink Cocktails BACARDI Mojito BACARDI Cuba Libre

Available From All Good Wholesalers

HR • 83

Company Index

Diageo Crossgar Pallas

58 Boucher Road, Belfast, BT12 6HR. Country Director, Diageo Northern Ireland: Jorge Lopes

Down Business Park Dowpatrick Co.Down BT30 9UP Tel: 028 4481 1500 E-mail: sales@crossgar.ie Website: www.crossgar.ie/www.pallasfoods.eu

Customer Contact: 08456014649

Positions of Personnel: Director: Michael Morrissey Sales Director: David Bell Sales Managers: Conleth McCarthy Tel: 07710660634 Eric Jackson Tel: 07796947939 Commercial Manager: John Mc Veigh Tel: 07501 227370 Type or Business: Foodservice Products/Services: Crossgar Foodservice and Pallas Foods joined forces in 2012 to become Crossgar Pallas in Northern Ireland extending the Sysco Ireland family. We are unique in that we offer fresh, frozen, ambient and non-food products to our customer base. Many customers and suppliers relationships have been developed along the way, changes in dining trends have been experienced and we hope that our attention to product innovation has helped our customers’ success. We are committed to helping them succeed in the foodservice industry and satisfy consumers’ appetites.

Gin: Gordon’s, Tanqueray Cream Liqueur: Baileys, Baileys Chocolate Luxe Rum: Captain Morgan, McKibbins Other Spirits: Sambuca Romana, Archers Peach Schnapps, Goldschlager, Pimm’s RTDs: Smirnoff Ice Pre-mix cans Wines: Blossom Hill, Santa Rita, Piat D’Or

Business Unit Director: Greg Hughes On Trade Field Sales Manager: Greg Elliott Off Trade Sales Manager: Liam McBride Type of Business: Wines and Spirits Distributor Northern Ireland. Agencies/ Distributorships: Irish Whiskey: Jameson Powers Coleraine Paddy Midleton Redbreast Scotch Whisky: Cream of the Barley Chivas Regal Ballentine’s Aberlour The Glenlivet Cognac: Hennessy Vodka: ABSOLUT Wyborowa Huzzar Nordoff

Other Spirits: Pernod

NI’s TTOP ALITY HOSPI OMPANIES C

To Hos urism, & Drpitality Trad inks Exple Issues ored

Whiskies: Bushmills, Black Bush, Bushmills Single Malt, Bell’s, Johnnie Walker, Classic Malts, Haig, J&B

Hawthorne Office Park, 41 A Stockman’s Way, Belfast. BT9 7ET Tel: (028) 90382233 Fax: (028) 90382266 Email: customerservice@dillonbass.co.uk Website: www.dillonbass.co.uk

Gin: Beefeater Plymouth Cork Dry Gin

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Type of Business: Drinks manufacturer and distributor Products: Draught Beer and Cider: Guinness, Harp, Harp Ice Cold, Carlsberg, Budweiser, Smithwick’s, Warsteiner, Strongbow, Magners, Smithwicks Pale Ale, Guinness mid-strength Packed Beers and Cider: Carlsberg, Guinness, Guinness Extra Stout, Harp, Satzenbrau, Smithwick’s Vodka: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Ketel One, Ketel One Citroen, Ciroc

Dillon Bass Ltd

Ricard Kahlua Ramazzotti De Kuyper Coolers: West Coast Cooler Rum: Havana Club Malibu Tequila: Olmeca Wines: Jacob’s Creek Wyndham Estate Brancott Estate Stoneleigh Concha y Toro Sutter Home Graffigna Etchart Campo Viejo Rothschild Champagne: Moet & Chandon Veuve Clicquot Krug Dom Perignon

Company Index

Drinks Inc. Ltd 4 Falcon Road Belfast BT12 6SJ Tel: 028 9066 7744 Fax: 028 9066 2244 Email: orders@drinksinc.com Website: www.drinksinc.com Type of Business: Drinks wholesaler and distributor Area Sales Representatives: Gabriel Lupari Gerry McGrath Gordon Williamson Karen O’Hare Phil Maguire Shauna Hale Stephen Power Andrew Fullerton (Wines)

07812 597431 07793 979889 07793 979888 07703 718800 07779 667744 07966 202046 07793 979897 07801 753598

Agencies & Distributorships Wine Argentina: Bodegas Septima, Trivento Tribu Australia: Rosemount Estate, Chocolate Box, Rocland Estate, The Little Penguin, Hardy’s Mill Cellars, Hardy’s The Riddle, Angus the Bull, Fat Tree, Leconfield, Outback Chase, Richard Hamilton Estate, Wirra Wirra, Rugger Hill, Berri Estates, Gourmet, Tintara, Houghton, Red Rock, Big Island Chile: Isla Negra, Terra Andina, Vina Maipo, Vina Carmen, Santiano, Tolva, Maycas del Limari, Palo Alto, Los Romeros, Almaviva France: Joseph Drouhin, Calvet, Amelie, JP Chenet, Monsieur et Madame, Morin Pere et Fils, Domaine de Fabregues, Josmeyer, Ogier, Jean Jean, Mas Neuf, Les Roitelles, Martin Zahn, Rigal, Moueix, La Roche, Gassier, Domaine Les Verriers, Bavarder Germany: Joseph Brader Leibfraumilch Italy: Botter, Badia di Morona, Solstice, Solandi, Bigi, Piccini, Corte Vigna, Flavorelli, Bolla Mexico: L.A. Cetto New Zealand: Invivo, 2 Luc, Jackson Estate, Ranga Ranga, The Loop, Glacier Peak South Africa: Lomond Estate, Still Bay, Wagon Tree, Cape 1652, Klein Zalze, Hill View Spain: Beronia, Bodegas Bilbainas, Bodegas Naia, Dona Victorina, Legaris, Codorniu, Leiras, Raimat, Vina Pomal Rioja, La Vicalanda, Marques di Morrona USA: Bonterra, Fetzer, Frocks & Thrills, Sonoma-Cutrer, Whispering Hills, Willowood Rest of the World: Kissing Tree, Three Mills, Road Trip Champagne & Sparkling: Armand de Brignac, Pol Roger Champagne, Pommery Champagne, Heidseick Monopole, Pommery Pop, Louis Dornier, Georges Cartier Champagne, Codorniu Cava, Gran Bach Cava, Syn Cuvee, Yellowglen Pink, Chenet Fashion, Botter Prosecco, Bartolomiol Prosecco, Bottega Prosecco Port & Sherry: Churchill’s Reserve Port, Croft Original Sherry, Tio Pepe, Gonzalez Byass Sherries, Quinta do Noval Port Beer & Cider: Estrella Damm, Daura Damm, Desperados, Beer Lao, Budvar, Hilden Brewery range, Fulcrum, Mac Ivors Cider Spirits, Liqueurs & Speciality Drinks: Russian Standard Vodka, Kräuter Stein Herbal Schnapps, Piranha Schnapps, Mickey Finn Liquor, Cubed Liquor, Agwa Coca Liqueur, Captain Split, Hooper’s, Hooch, Appleton Rum, Ron de Jeremy Rum, London No.1 Gin, Edgerton Pink Gin, Edinburgh Gin, Monkey 47 Gin, Edinburgh Raspberry Infused Gin, Sheepdip Malt Whisky, Pig’s Nose Scotch Whisky, Glenfarclas Malt Whisky, Hine Cognac, Four Roses Bourbon, Soberano Brandy Soft Drinks & Water: Boost Energy, Monin Syrups, Funkin, Frobishers, Voss Water

HR • 85

Company Index

DRINKSOLOGY® 155-157 Donegall Pass Belfast BT7 1DT Tel: 02890339955 Email: hello@drinksology.com Website: www.drinksology.com Type of Business: Specialist Wholesaler & Distributor of Spirits, Craft Beer & Wine Agencies & Distributorships Spirits & Liqueurs: DRINKSOLOGY® is Irelands largest stockist of premium spirits and liqueurs. With a current range of over 3,000 product lines we are the company that specialises in offering the best range for each outlet. Please contact our team or visit www.drinksology.com to gain access to our extensive range. Craft Beer & Cider: McGraths (Northern Irish Ales), Schneider Weiss (German Wheat Beer), Einstok (Icelandic Ales), Rogue (American Ales), Stiegl (Austrian Lager & Wheat Beer), Greens (Gluten Free Beer), Wyld Wood (Organic English Cider), Toby’s (Northern Irish Cider), LeFebvre (Fruit Beer). Wine: Argentina: Tarquino, Vinos de la Posada

Ecolab Ltd. Address: Burrows Hill Winnington Avenue Northwich Cheshire CW8 3AA Tel: +44-1606-74488 Fax: +44-1606-79557 Web: www.ecolab.com Type of Business: Hygiene partner & cleaning chemical supplier Names and Positions of Personnel: Brendan McKenna – District manager Mal Metrustry – Territory manager Eddie McCallion – Territory manager Barry McCarney – Territory manager Products and services: Cleaning chemicals

Australia: The Old Press, D’Arenberg, Howard Park, The Spee’wah, Best’s Great Western, Battle of Bosworth, Josef Chromy, Kilikanoon, Madfish Grandstand, Marchand & Burch, Chateau Tanunda. Chile: Alto Bajo, Valdivieso, Lagar de Bezana, Garage Wine. France: Jean Biecher, Gassman, Bouchard Aine & Fils, Jean Defaix, Domaine Roux, Denogent, Domaine Dupont, Cave de Fleurie, Georges Lignier, Latour Giraud, Marcel Lapierre, Agnes Dewe, Domaine Rijckaert, Domaine Trouillet, Les Hospices, Domaine Fouassier, Jacques Guindon, Eric Louis, Claude Michot, Henry Pelle, Le Pierres Domaine Thomas, La Picoutine, La Serre, I’Hospitalet, Domaine Lafage, Chateau Monestier, Chateau des Sarrins, St Cosme, Paul Jaboulet, Italy: Villa dei Fiori, Operetto, Conto Vecchio, Campomaggio, Villa Lucia, Castellani, Alois Lageder, Riff, Vietti, Villa Sant’Anna, Fratelli, Rufina, Terre Forti, Fondo Antico, Jvbilvm, I Fiori, Villa Belvedere, Castellare, Marotti Campi, Morgassi, Nicolis, Paolo Conterno, Suavia. New Zealand: Tokomaru, Soho Wine, Spy Valley, Prophet’s Rock, Left Field, Te Awa. Portugal: Conde Villar, Vallado, Quinto do Vallado Reserva South Africa: Kudu Plains, Nyala, Graham Beck, Journeys End, De Trafford, Kloovenburg, Springfield Estate, Kleine Rust, Stellenrust. Spain: El Muro, Castillo Viento, Castillo Clavijo, Tomas Cusine, Acustic Cellars, A Coroa, Bobal de Sanjuan, Cuatro Rayas, Casa de la Ermita, Espelt Old Vines, Londono, Damana 5, Solerana. USA: The Bulletin, Gnarly Head, Charles Smith, A to Z, Calera, Clay Station, Loredona, Dry Creek, Morgan, Rex Hill. Fortified: Rodriguez La-Cave Sherry, Emilio Lustau Sherry, Henriques & Henriques Madeira. Champagne & Sparkling: Palmer & Co, Besserat & Bellefon, De Castellane, Veuve Delaroy, De Nauroy, Mercier, Mumm Cordon Rouge, Bruno Paillard, Graham Beck, Valdobbiadene Prosecco, Chapel Down, Josef Chromy. Non-Alcoholic: Thomas Henry Mixers, Monin Syrups, Monin Purees, Fentimans.

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Flogas Airport Road West, Belfast Harbour Estate, Belfast. BT3 9ED Tel: 028 9073 2611 Fax: 028 9073 2020 Email: info@flogasni.com Website: www.flogasni.com Sales Manager: Anthony Mulligan Technical Sales Engineer: Joe Beggan Type of Business: LP Gas Energy Solutions Products/Services: Flogas, the energy solution for the hospitality industry. Easy-to-control, clean and versatile, most chefs know that LP Gas from Flogas is a joy to cook with in commercial kitchens. However, it’s not just great for cooking. Flogas can also run space heating and air conditioning systems, water heaters and tumble drying/laundry facilities. As such, every aspect of a hospitality business can be powered using Flogas, whether creating a masterpiece in the kitchen, helping ensure fresh linen and uniforms or setting the right ambience, both indoors and outdoors. Available in bulk or cylinder format, Flogas can provide energy solutions tailored to your business requirements.

Company Index

Heineken Northern Ireland Murphy Brewery, Leitrim Street, Cork Tel: 0845 300 4302 Type of Business: Beer & Cider Distributor Key Contacts: Commercial Manager: Leza Nulty Products and Services: Beer Heineken, Foster’s Lager, Tiger Beer, Desperados, Sol, Birra Moretti, Kronenbourg Stout & Ale Beamish Stout, Murphy’s Stout, Newcastle Brown Ale Cider Strongbow, Bulmers Original, Woodpecker, Jacques Fruit Cider

Johnson Brothers (Belfast) Limited 137 Hillsborough Old Road Lisburn Co Antrim BT27 5QR Tel: 028 92679121 Fax: 028 92668800 Email: coffee@johnsonbrothers.co.uk Website: www.johnsonscoffee.com Personnel: M.A. Johnson: Joint Managing Director D.W.M. Johnson: Joint Managing Director P. Mills: Group Sales Director Type of Business: Coffee Roasters Company Information: Roasting Coffee since 1913, providing filter and espresso coffees plus related products together with machinery, service, training and brand support.

Partner with the Fastest Growing Brewer in Northern Ireland* Molson Coors Unit 1, Hawthorne House, 6 Wildflower Way, Belfast, County Antrim, BT12 6TA Contact: Gavin Bleakley, Regional Sales Manager Northern Ireland Tel: 07734 547758 Email: collette.murphy@molsoncoors.com Web: www.molsoncoors.co.uk Type of Business: Brewing Company Personnel/Contacts: Director of Emerging Markets & Craft Beer: Martin Coyle Sales Director (Ireland): Keith Fagan Head of Marketing: Robert Blythe Regional Sales Manager (Northern Ireland): Gavin Bleakley Head of Scale Brands: Jordana Busby Head of Craft Brands: Hannah Davis Brands Manager: Denise Catney Company Information: Molson Coors is the fastest growing brewer in Northern Ireland*. Globally, Molson Coors Brewing Company has 350 combined years of brewing heritage, with a respected product portfolio that includes almost 40 of the world’s most popular and distinct beer brands. Products and services: In Northern Ireland, Molson Coors is responsible for the marketing and distribution of Coors Light, Carling, Corona, Cobra, Blue Moon and Grolsch as well as a growing portfolio of world and craft beer brands. To find out more about stocking our brands please call Molson Coors Regional Sales Manager (Northern Ireland) Gavin Bleakley on 07734 547758. *Reference – Nielsen MAT OCT 2013

HR • 87

Company Index

James E McCabe Ltd

James E McCabe Ltd 4 Annagh Drive, Portadown, Craigavon. BT63 5WF Tel: 02838 333102 Fax: 02838 335916 Email: sales@jemccabe.com Web: www.jemccabe.com Type of Business: Beer, wines and spirits distributor Names and Positions of Personnel: Company Chairman: Mr Paul Hunt Managing Director: Mr Robert Davis Sales & Marketing Manager: Mr Andrew Montgomery Field Sales Manager: Mr Michael Millar Product/Services: Scotch whisky The Famous Grouse, Teachers, Whyte and Mackay, The Claymore Canadian Whiskey Canadian Club Malt Whisky The Macallan, Highland Park, Isle of Jura, Laphroaig Irish Whisky Kilbeggan, Connemara, Greenore Single Grain Tyrconnel Single Malt Bourbon Jim Beam White Label, Jim Beam Black, Jim Beam Red Stag, Jim Beam Honey,Jim Beam Devils Cut, Makers Mark Cognac Remy Martin, Courvoisier Brandy E & J Gallo Californian Brandy, De Lange Napoleon Rum Mount Gay Barbados, Brugal Vodka Stolichnaya, Skyy Vladivar, Boru Liqueurs and Speciality drinks Jagermeister, Aftershock, Luxardo Sambuca, Luxardo Amaretto, Luxardo Limoncello,

88 •

Bols Liqueurs, Carolans Irish Cream, Cointreau, Glayva Campari, Galliano, Drambuie, Drioli Sambuca Passoa, Sourz, Midori, Ouzo 12, Irish Mist Sauza Tequila, Patron Tequila Port & Sherry Dows, Grahams, Warres, Vesuvio, Harveys Duke of Clarence Madeira Fortified Wine Buckfast Tonic Wine Beer Kingfisher, Pistonhead, Mariestad, Skol Lager Cider Armagh Cider, Alska, Blackthorn, Olde English, Diamond White Mineral water Strathmore Miscellaneous Ginger Grouse, Ginger Joe Ginger Beer, Finest Call Cocktail Mixes France Louis Jadot, Burgundy, Cellier Des Samson, Burgundy, Cordier Bordeaux Mestrezat Chateau Bordeaux La Chablisienne Jean Durup Chablis Bougrier Loire Wines Guy Saget, Loire Louis Bernard, Rhone Ch St Didier Parnac Cave de Turckheim, Alsace Champagne Piper Heidsieck, Laurent Perrier Alfred Gratien Germany Three Princes Liebfraumilch, Zimmermann Graeff Italy Antinori, Gruppo Italiano Vini, Fratelli Martini Wines Villa Lanata, Settesolli Spain Gruppo De Faustino, Senorio De Labarta, Freixenet Cava, Pleyadas Chile Vina Montes, Vina Errazuriz, Vina Caliterra, Vina La Rosa, Vina San Pedro

South Africa Boschendal, Tall Horse, Douglas Green, Kumala Namaqua Argentina Nicholas Catena California Ernest & Julio Gallo, Barefoot, Apothic, Ravenswood, Robert Mondavi Australia Hardys, Banrock Station, Peter Lehmann, Yering Station, Mount Langhi, McWilliams, Catching Thieves New Zealand Villa Maria Estate, Esk Valley Marlborough, Nobilo

Company Index

Montgomery Food Consulting Address: 100 Knockmany Road, Clogher Co Tyrone BT76 OXJ Mob: +07766 395738 Tel: +028 8554 9906 Email: Rhonda@montgomeryfoodconsulting.com Web: www.montgomeryfoodconsulting.com Type of Business: Food Consultant Products and services: • Calorie counts for menus/food products • Allergen identification in products/recipes • Nutritional breakdowns per 100g or per serving/ per product • Advice on portion control/serving suggestions/ food labelling • Traffic lights – front of pack labelling • Produce ingredient declarations for food labels • QUIDS for recipes and food labels • Allergen training We can help your company prepare for the Provision of Food Information Regulations to Consumers EC1169/2011 (Food labelling requirements).

Musgrave MarketPlace Incorporating Holmes Wholesale Services HEAD OFFICE 1-15 Dargan Crescent, Duncrue Road, Belfast. BT3 9HJ Tel: 028 9078 4800 Email: marketplace@musgrave.co.uk Web: www.musgravemarketplace.co.uk Ballymena Pennybridge Industrial Estate, Ballymena. BT42 3HB T: 028 2564 1746 Manager: Clarke Hill Belfast 1-15 Dargan Crescent, Duncrue Road, Belfast. BT3 9HJ T: 028 9078 4800 Manager: Darren Peoples Hillview Enterprise Park, Hillview Road, Crumlin Road, Belfast. BT14 7BT T: 028 9035 1210 Manager: Colin O’Hare Derry Pennyburn Industrial Estate, Buncrana Road, Derry. BT48 0LU T: 028 7130 5700 Manager: Paul Coyle Enniskillen Killyhevlin Industrial Estate, Dublin Road, Enniskillen. BT74 4EJ T: 028 6632 2638 Manager: Paul Allen Lurgan William Street, Lurgan. BT66 6JD T: 028 3832 2771 Manager: Garry Williams

Osborne King Address: The Metro Building, 6-9 Donegall Square South, Belfast BT1 5JA Tel: 028 9027 0000 Fax: 028 9027 0011 Email: property@osborneking.com Web: www.osborneking.com Type of Business: Commercial Property Consultants Names and Positions of Personnel: John Martin – Director T:028 9027 0018 E-Mail: john.martin@osborneking.com Mark Carron – Associate Director T: 028 9027 0016 E-Mail: mark.carron@osborneking.com Thomas Osborne – Chartered Surveyor T: 028 9027 0036 E-Mail: thomas.osborne@osborneking.com Company Information: Osborne King are the second largest independent commercial property consultants in Northern Ireland with John Martin specialising for the last 30 years in the sale and valuation of pubs, hotels and restaurants throughout the province. We act on behalf of a variety of clients and have a large database of potential buyers which has established our firm as the foremost licensed trade specialists. As a result Osborne King’s licensed and leisure team conducted in excess of 30 licensed sales during 2013. With more opportunities to come to the market in 2014 we are happy to discuss any requirements you may have. Products and services: Our dedicated Licensed & Leisure Team offers a comprehensive range of services to include sales, acquisitions, lettings, valuations and rating advice. In addition, Osborne King provide the full range of services in relation to all aspects of commercial property to include consultancy, agency, investment, valuation, property management and auctions. Other Directors include: Martin McDowell (Professional Services) David McClure (Professional Services) Robert Watson (Professional Services) Colin Mathewson (Retail Agency) Gavin Clarke (Agency) Andrew Coggins (Investment) Robert Ditty (Investment) Paul Henry (Consultancy) Gareth Kimpton (Property Management)

HR • 89

Company Index

Robert Roberts

Philip Russell Limited Alanbrooke Road Castlereagh Ind Estate Belfast BT6 9PR Freephone: 0800 7833215 Tel: 028 9079 0444 Fax: 028 9070 7750 Company Chairman: Paul Hunt Managing Director: Robert Davis General Manager: Michael Barnes Type of Business: Beer, wines, spirits and soft drinks distributor Product: High Commissioner Svenzka Glens Vodka Glens Gin Glens White Rum Rolov V-Kat Cactus Jack’s Messer Schmitt Angels Peach Schnapps Cockburns Port Bavaria San Miguel San Miguel Fresca Carlsberg Export Carlsberg Special Tuborg Holsten Pils WKD Brothers Cider Frosty Jacks Cider Wines Australia: Oxford Landing California: Echo Falls, Paul Masson, Turner Road New Zealand: Oyster Bay Chile: Santa Helena France: Fat Bastard Spain: Marques Del Atrio Germany: Black Tower, B by Black Tower, Weight Watchers Multi Country: Stowells

90 •

10 Flush Park, Lisburn, Co. Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@robt-roberts.com Web: www.robt-roberts.co.uk Type of Business: Tea & Coffee Manufacturer & Distributor Personnel/Contacts: Managing Director: Gareth Bradley Business Manager: Mark Austin Products and Services: Robert Roberts have been hand roasting Coffee & blending tea in Ireland since 1905. Consistent winners of industry leading accolade The Gold Star Great Taste Awards 2013 for the 5th year running for outstanding quality. At Robert Roberts, we provide a wide range of tea, coffee and related beverage products along with an extensive range of machinery to suit individual customer requirements. In addition, we provide all customers with specialist staff training along with technical and maintenance support service.

Tennent’s NI Ltd Hawthorn House Wildflower Way Belfast BT12 6TA Tel: 028 90380500 Email: customerservices@tennentsni.com Customer contact centre: 0800 665522 Customer fax: 0141 559 3494 Type of Business: Drinks Manufacturer and Distributor Managing Director: Tom McCusker Brands supplied: Tennent’s, Magners Original Cider, Magners Pear, Magners Light, Magners Berry, Caledonia Smooth, Beck’s, Budweiser, Stella Artois, Stella Artois 4%, Hoegaarden, Leffe, Staropramen, Bass

Company Index

Port/Madiera: Taylors, Fonseca, Croft, Henriques & Henriques Madeira Fortified Wines: Mundies Draught: Heineken, Murphy’s, Beamish, Tiger, Bulmer’s Packaged Beers: Crabbie’s Alcoholic Ginger Beer, Budweiser Budvar, Tsingtao, Tyskie, Lech

United Wine Merchants Unit 5 Silverwood Business Park 70 Silverwood Road Craigavon BT66 6LN Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Website: www.unitedwines.co.uk Managing Director: Martin McAuley Commercial Director: Gail Service Finance Manger: Siobhan McSorley Operations Manger: Damien Kitt Products: Still Wines: Australia: McGuigan Wines (Black label, The Semillion Blanc, Cellar Select) Wolf Blass, Tortoiseshell Bay, Tempus Two, Nepenthe, Fire Fly, Coldridge Estate New Zealand: Branken Hill, Curio Bay Argentina: Dona Paula Chile: Indomita (Duette, Gran Reserva, Costa Vera, Polero), Chilano South Africa: Klein Constantia, Nederburg, Drostdy Hof, Cape Peak France: Chanson, Langlois Château, Ropiteau, Guigal

Ales: Old Speckled Hen, Abbot Ale, Ruddles County, Greene King IPA, Hens Tooth, Strong Suffolk Cider: Savanna, Jacques Fruit Cider Vodka: Kulov Vodka, Red Square Vodka Whiskies: Scotch: MacArthur’s Malt: Old Pulteney, Speyburn, anCnoc, Balblair Gin: Caorunn, Coldstream, Whitley Neill Cognac: Martell, Delamain Brandy: Jules Clarion Napoleon Rum Sangsom Thai Rum, Thompson’s Demerara Rum, Premium Fermented Alcohol: Volkova Liqueurs: Mekhong Thai Liqueur, Orchards Schnapps, Wenneker Liqueurs, Sidekick Range Cream liqueurs: O’Neill’s Irish Country Cream, Irish Meadow Tequila: Maverick Tequila

Spain: Marques de Caceres, Marques de Grinon, Gran Vandema, Berberana, Marques De La Concordia

Sambuca: Octavia Sambuca

Germany: Blue Nun, Blue Max,

Premium Packaged Drinks: Red Square, VS Sorted, Caribbean Twist

Italy: Sartori, Villa Mura, Monteguelfo, Parlare, Bella Vie Ginger Wine: Crabbie’s Green Ginger Wine Non Alcoholic Wine: Eisberg

Energy drinks: Red Alert Mineral Water: San Pellegrino, Acqua Panna

Champagne/Sparkling Wine: Bollinger, Ayala, Tsarine Lanson, Marques de Monistrol, Riondo Prosecco, McGuigan Black Label Sparkling Sparkling Perry: Lambrini, Chaumet

HR • 91

Company Index

Woodford Bourne 10 Flush Park, Lisburn, Co.Antrim, BT28 2DX Tel: 028 9267 3316 Fax: 028 9266 1131 Email: info@woodfordbourne.com Web: www.woodfordbourneni.co.uk Type of Business: Sales & Marketing Wine Distributor Contacts: Managing Director: Gareth Bradley Products: Spain Torres, Marques de Riscal Australia Penfolds, Deakin Estate, Wakefield Estate, Brown Brothers New Zealand Matua Valley, Lake Chalice France Chapoutier, Moreau, Hugel Et Fils, Mommessin

â&#x2DC;&#x17D;

Chile Torres, Cono Sur Italy Masi, GIV, Ornellaia California Beringer, Jack Rabbit Champagne & Sparkling Mumm, Perrier Jouet, Segura Viudas

Company Index

92 â&#x20AC;˘

Drinks Directory Beers, Ales, Lagers & Stout Abbot Ale Bass Bavaria Beck’s Beamish Draught Beamish Stout Beer Lao Bira Moretti Blue Moon Brahma Budvar Bavaria Budweiser Budweiser Draught Caledonia Smooth Carling Carlsberg Draught Carlsberg Export Carlsberg Special Brew Chalky’s Bark Chalky’s Bite Cobra Coors Light Corona Cusquena Daura Damm Desperados Desperados Doom Bar Einstok Estrella Damm Foster’s Larger Franciscan Franziskaner Fulcrum Greens Greene King IPA Grolsch Guinness Draught Guinness Draught Mid Strength Harp Draught Harp Ice Cold Draught Heineken Heineken Draught Hens Tooth Heverlee Hilden Brewery range Hoegaarden Holsten Pils Hornsby’s Kingfisher Kronenbrourg Leffe LeFebvre Lowenbrau Mariestad Masquerido McGraths

UWM TNI PR TNI UWM HKN DNC HKN MC TNI DNC PR TNI D TNI MC D PR PR MC MC MC MC MC GDK DNC DNC HKN MC DKY DNC HKN MC TNI DNC DKY UWM MC D D D D HKN UWM UWM TNI DNC TNI PR TNI JMC HKN TNI DKY TNI JMC BTL DKY

Murphy’s Draught Murphy’s Stout Newcastle Brown Ale Old Speckled Hen Oliver and Greg’s Pistonhead Rogue Ruddles County San Miguel San Migeul Fresca Schneider Weiss Skol Lager Smithwick’s Draught Smithwick’s Pale Ale Sol Stapen Staropramen Stella Artois Stiegl Strong Suffolk Tennent’s Lager Tiger Draught Tiger Beer Tuborg Warsteiner Worthington’s Red Shield Worthington’s White Shield

UWM HKN HKN UWM TNI JMC DKY UWM PR PR DKY JMC D D HKN TNI TNI TNI DKY UWM TNI UWM HKN PR D MC MC

Brandies, Cognacs & Armagnacs Courvoisier JMC Delamain UWM De Lange Napoleon JMC E&J Gallo Californian Brandy JMC Hine Cognac DNC Hennessy DB Jules Clarion Napoleon UWM Martell UWM Pierre Ferrand LMI Remy Martin JMC Soberano Brandy DNC Champagnes & Sparkling Wines Alfred Gratien JMC Armand de Brignac DNC Ayala UWM Bartolomiol Prosecco DNC Besserat & Bellefon DKY Bollinger UWM Bottega Prosecco DNC Botter Prosecco DNC Bruno Paillard DKY Codorniu Cava DNC Chapel Down DKY Chenet Fashion DNC De Castellane DKY De Nauroy DKY Dom Perignon DB Georges Cartier Champagne DNC Graham Beck DKY

Gran Bach Cava Heidseick Monopole Krug Josef Chromy Laurent Perrier Louis Dornier Marques de Monistrol Martini Asti Martini Prosecco Martini Rose Mercier McGuigan Black Label Sparkling Moet et Chandon Mumm Mumm Cordon Rouge Palmer & CO Pannier Perrier Jouet Piper Heidsieck Pol Roger Champagne Pol Roger Champagne Pommery Champagne Pommery Pop Riondo Prosecco Sant Orsola Prosecco Segura Viudas Syn Cuvee Tsarine Lanson Veuve Clicquot Veuve Delaroy Valdobbiadene Prosecco Yellowglen Pink

DNC DNC DB DKY JMC DNC UWM BBF BBF BBF DKY UWM DB WFB DKY DKY WFB WFB JMC DNC JMC DNC DNC UWM DNC WFB DNC UMW DB DKY DKY DNC

Cider & Perries Alska Armagh Cider Blackthorn Brothers Cider Bulmers Draught Bulmers Original Chaumet Diamond White Frosty Jacks Cider Jacques Fruit Cider Lambrini Jacques Fruit Cider Mac Ivors Cider Magners Berry Magners Draught Magners Light Magners Original Cider Magners Pear Olde English Rekorderlig Cider Savanna Strongbow Draught Strongbow Toby’s Woodpecker

JMC JMC JMC PR UWM HKN UWM JMC PR UWM UWM HKN DNC TNI D TNI TNI TNI JMC BTL UWM D HKN DKY HKN

HR • 93

Drinks Directory

Draught Beamish Budweiser Bulmer’s Carlsberg Guinness Guinness Mid Strength Harp Harp Ice Cold Heineken Magners Murphy’s Smithwick’s Smithwick’s Pale Ale Strongbow Tiger Warsteiner

UWM D UWM D D D D D UWM D UWM D D D UWM D

Gins Beefeater Bombay Sapphire Gin Caorunn Gin Coldstream Edgerton Pink Gin Edinburgh Gin Edinburgh Raspberry Infused Gin Cork Dry Gin Gordon’s Infused Gin Monkey 47 Gin London’s No. 1 Oxley Gin Plymouth Gin Tanqueray Whitley Neill

DB BBF UWM UWM DNC DNC DNC DB D DNC DNC DNC BBF DB D UWM

Liqueurs, Shooters & Specialities Aftershock JMC Agwa Coca Liqueur DNC Angels Peach Schnapps PR Appleton Rum DNC Archers Peach Schnapps D Baileys D Baileys Chocolat Luxe D Bols Liqueurs JMC Cactus Jack’s PR Campari JMC Captain Spilt DNC Carolans Irish Cream JMC Cazadores Anejo BBF Cazadores Blanco BBF Cazadores Repasado BBF Chambord BBF Cointreau JMC Cubed Liquor DNC De Kuyper DB Drambuie JMC Drioli Sambuca JMC Edgerton Pink Gin DNC

94 •

Edinburgh Gin Edinburgh Raspberry Infused Gin Galliano Glayva Goldschlager Josef Mieres Josef Mieres Kräuter Stein Herbal Schnapps Hapsburg Range Irish Meadow Irish Mist Jagermeister Jose Cuervo Kahlua LaMosca Sambuca Luxardo Amaretto Luxardo Limoncello Luxardo Sambuca Maverick Tequila Messer Schmitt Mekhong Thai Liquer Mickey Finn Liquor Midori Octavia Sambuca Olmeca Tequila O’Neill’s Irish Cream Orchards Schnapps Ouzo 12 Passoa Patron Tequila Pernod Pimms Piranha Schnapps Ramazzotti Ricard Sambuca Romana Sauza Blanco Sheepdip Malt Whisky Side Kick Range Sourz Southern Comfort Tuaca Verdrenne Range Wenneker Liqueurs

DNC DNC JMC JMC D GDK BTL DNC BTL UWM JMC JMC D DB GDK JMC JMC JMC UWM PR UWM DNC JMC UWM DB UWM UWM JMC JMC JMC DB D DNC DB DB D JMC DNC UWM JMC BBF BBF BTL UWM

Packed Beers & Ciders Budweiser Budvar Carlsberg Crabbie’s Alcoholic Ginger Beer Guinness Guinness Extra Stout Harp Kaliber Lech Mac Ivors Cider Masquerido Meantime Brewery Range Satzenbrau

UWM UWM D UWM D D D D UWM DNC BTL DNC D

Smithwick’s Tsingtao Tyskie

D UWM UWM

Miscellaneous Finest Call Cocktail Mixes Ginger Grouse Ginger Joe Ginger Beer Ginger Wine

JMC JMC JMC UWM

Ports, Sherries & Madeira Churchill’s Churchill’s Reserve Port Cockburns Port Croft Croft Original Sherry Dows Duke of Clarence Maderia Fonseca Grahams Gonzalez Byass Sherries Harveys Henriques Henriques Madeira Quinta do Noval Port Taylors Tio Pepe Sherry Vesuvio Warres

WFB DNC PR UWM DNC JMC JMC UWM JMC DNC JMC UWM UWM DNC UWM DNC JMC JMC

Premium Fermented Alcohol Volkova

UWM

Ready to Drink Cocktails BACARDI Mojito BACARDI Cuba Libre

BBF BBF

RTDS and Coolers Bacardi Breezer Orange Bacardi Breezer Pineapple Bacardi Breezer Watermelon Breezer Spritzer Peach Breezer Spritzer Mixed Berry Bacardi & Cola Premix cans Jack Daniel’s Premix cans Southern Comfort Premix cans Caribbean Twist Hooch Hooper’s Red Square Smirnoff Ice VK VS Sorted West Coast Cooler WKD

BBF BBF BBF BBF BBF BBF BBF BBF UWM DNC DNC UWM D LMI UWM DB PR

Rums Appleton Rum Bacardi 8 Year Old Rum

BBF

Drinks Directory Bacardi Gold Rum

BBF

Eristoff Gold

BBF

Highland Park

JMC

Bacardi Oakheart

BBF

Eristoff Vodka

BBF

House of Campbell

Bacardi Razz

BBF

Finlandia Classic

BBF

Isle of Jura

JMC

Bacardi Superior Rum

BBF

Finlandia Cranberry

BBF

J&B

Brugal

JMC

Finlandia Grapefruit

BBF

Jack Daniel’s

BBF

Captain Morgan

Finlandia Lime

BBF

Jack Daniel’s Single Barrell

BBF

Glens White Rum

Finlandia Mango

BBF

Jack Daniel’s Tennessee Honey

BBF

Ron de Jeremy Rum

DNC

Glens Vodka

Jameson

Havana Club

Green Apple Smirnoff

Jim Beam Black

JMC

Malibu

Grey Goose La Poire

BBF

Jim Beam Devils Cut

JMC

McKibbens

Grey Goose Le Citron

BBF

Jim Beam Honey

JMC

Mount Gay Barbados

JMC

Grey Goose L’Orange

BBF

Jim Beam Red Stag

JMC

Sangsom Thai Rum

UWM

Grey Goose Original

BBF

Jim Beam White Label

JMC

Thompson’s Demerara Rum

UWM

Huzzar

Johnnie Walker

VAT 19

BTL

Ketel One

Kilbeggan

JMC

19 Spiced

BTL

Ketel One Citroen

Laphroaig

JMC

Westrock Spiced Rum

GDK

Kulov

UWM

MacArthur’s

UWM

Lime Smirnoff

Makers Mark

JMC

Soft Drinks and Waters

Nordoff

Midleton

Aqua Panna

UWM

Red Square

UWM

Old Pulteney

UWM

Boost Energy

DNC

Rolov

Paddy

Fentimans

DKY

Russian Standard

DNC

Powers

Frobishers

DNC

Smirnoff Black

Redbreast

Funkin

DNC

Smirnoff Blue

Pig’s Nose Scotch

DNC

Monin Syrups

DNC

Smirnoff Red

Sheepdig Malt

DNC

Monin Syrups & Purees

DKY

Skyy

JMC

Speyburn

UWM

Red Alert

UWM

Stolichnaya

JMC

Teachers

JMC

San Pellegrino

UWM

Svenzka

The Claymore

JMC

Shark Energy Drink

GDK

Vladivar

JMC

The Famous Grouse

JMC

Strathmore

JMC

V-Kat

The Macallan

JMC

Thomas Henry Mixers

DKY

Wodka Wyborowa

Tyrconnell Single Malt

JMC

Tipperary Natural Mineral Water

TNI

Zubrowka

Whyte & Mackay

JMC

Voss Water

DNC

Woodford Reserve Bourbon

BBF

Whiskies & Bourbons Aberlour

Wines (Alcohol Free)

Buckfast Tonic Wine

JMC

AcNoc

UWM

Eisberg

Duke of Clarence Madeira

JMC

Balblair

UWM

Emilio Lustau Sherry

DKY

Ballantine’s

Wines (Multi-country)

Henriques & Henriques Madeira

DKY

Bells

Stowells

Martini Bianco

BBF

Black Bush

Martini Extra Dry

BBF

Bucana

BTL

Wines (Argentina)

Martini Rosato

BBF

Bufflo Trace

GDK

Bodegas Septima

DNC

Martini Rosso

BBF

Bush Single Malt

Dona Paula

UWM

Mundies

UWM

Bushmills

Etchart

Noilly Prat Dry

BBF

Canadian Club

JMC

Graffigna

Rodriguez La-Cave Sherry

DKY

Chivas Regal

Nicholas Catena

JMC

Classic Malts

Trivento Tribu

DNC

Vodkas

Coleraine

Tarquino

DKY

Absolut

Connemara

JMC

Vinos de la Posada

DKY

Vermouths & Fortified Wines

UWM

42 Below Feijoa

BBF

Cream of the Barley

42 Below Kiwi

BBF

Fireball

BTL

Wines (Australia)

42 Below Manuka Honey

BBF

Four Roses Bourbon

DNC

Angus the Bull

DNC

42 Below Passionfruit

BBF

Gentleman Jack

BBF

Banrock Station

JMC

42 Below Pure Vodka

BBF

Glenfarclas Malt

DNC

Battle of Bosworth

DKY

Boru

JMC

Greenore Single Grain

JMC

Berro Estates

DNC

Ciroc

Haig

Best’s Great Western

DKY

Crystal Head

LMI

Hine Cognac

Big Island

DNC

Eristoff Black

BBF

High Commissioner

Brown Brothers

WFB

ABBREVIATIONS: Bacardi Brown Forman - BBF • BOTL – BTL • Diageo - D • Dillon Bass - DB • DRINKS INC - DNC • Drinksology – DKY • HEINEKEN – HKN • JAMES E. McCABES LTD - JMC • MOLSON COORS - MC • Philip Russell Limited - PR • TENNENTS NI - TNI • United Wine Merchants - UWM • WOODFORDBOURNE WINES - WFB

Drinks Directory Catching Thieves Chateau Tanunda Chocolate Box Coldridge Estate Deakin Estate D’Arenburg Fat Tree Fire Fly Gourmet Grandstand Hardy’s Hardy’s Mill Cellars Hardy’s The Riddle Houghton Howard Park Jacob’s Creek Josef Chromy Kilikanoon Leconfield Lindeman’s Madfish Marchand & Burch McGuigan Black Label McGuigan (The Semillion Blanc) McGuigan (Cellar Select) McWilliams Mount Langhi Nepenthe Outback Chase Oxford Landing Peter Lehmann, Barossa Penfolds Red Rock Richard Hamilton Estate Rocland Estate Rosemount Estate Rugger Hill Tempus Two Tortoiseshell Bay The Little Penguin The Old Press The Spee’ wah Tintara Wakefield Estate Wirra Wirra Wolf Blass Wyndham Estate Yerring Station

JMC DKY DNC UWM WFB DKY DNC UWM DNC DKY JMC DNC DNC DNC DKY DB DKY DKY DNC WFB DKY DKY UWM UWM UWM JMC JMC UWM DNC PR JMC WFB DNC DNC DNC DNC DNC UWM UWM DNC DKY DKY DNC WFB DNC UWM DB JMC

Wines (Chile) Almaviva Alto Bajo Concha y Toro Cono Sur Chilano Garage Wine Indomita Costa Vera Indomita Duette Indomita Polero

DNC DKY DB WFB JMC DKY UWM UWM UWM

96 •

Indomita Gran Reserva Isla Negra Lagar de Bezana Los Romeros Maycas del Limari Palo Alto Santa Helena Santa Rita Santiano Terra Andina Tolva Torres Valdivieso Vina Caliterra Vina Carmen Vina Errazuriz Vina La Rosa Vina Maipo Vina Montes Vina San Pedro

UWM DNC DKY DNC DNC DNC PR D DNC DNC DNC WFB DKY JMC DNC JMC JMC DNC JMC JMC

Wines (France) Alsace Amelie Agnes Dewe Bavarder Bouchard Aine & Fils Bougrier Loire Wines Burgundy Calvet Cave de Fleurie Cave de Turckheim Cellier Des Samson Chapoutier Ch St Didier Parnac Cordier Bordeaux Denogent Domaine Dupont Domaine Rijckaert Domaine Roux Domaine Trouillet Georges Lignier Jean Defaix Jean Durup Chablis Chanson Chateau des Sarrins Chateau Monestier Chateau St Didier Parnac Chateau St Martin Claude Michot Cordier Bordeaux Domaine de Fabregues Domaine Fouassier Domaine Lafage Chateau de La Ligne Domaine Les Verriers Eric Louis Fat Bastard Gassier

JMC DNC DKY DNC DKY JMC JMC DNC DKY JMC JMC WFB JMC JMC DKY DKY DKY DKY DKY DKY DKY JMC UWM DKY DKY JMC UWM DKY JMC DNC DKY DKY WFB DNC DKY PR DNC

Gassman Guigal Guy Saget Hugel Et Fils Henry Pelle I’Hospitalet Jacques Guindon Jean Biecher Jean Durop Chablis Jean Jean Joseph Drouhin Josmeyer JP Chenet La Chablisienne Langlois Château La Roche La Picountine Latour Giraud La Serre Le Pierres Domaine Thomas Les Hospices Les Roitelles Loire Louis Bernard Louis Jadot Marcel Lapierre Martin Zahn Mas Neuf Mestrezat Chateau Mommessin Monsieur et Madame Moreau Morin Pere et Fils Moueix Ogier Paul Jaboulet Piat D’Or Rhone Rigal Ropiteau Rothschild St Cosme

DKY UWM JMC WFB DKY DKY DKY DKY JMC DNC DNC DNC DNC JMC UMW DNC DKNY DKY DKY DKY DKY DNC JMC JMC DKY DNC DNC JMC WFB DNC WFB DNC DNC DNC DKY D JMC DNC UWM DB DKY

Wines (Germany) B by Black Tower Black Tower Blue Max Blue Nun Joseph Brader Three Princes Liebfraumilch Weightwatchers Zimmermann Graeff Leibfraumilch

PR PR UWM UWM DNC JMC PR JMC DNC

Wines (Italy) Alois Lageder Antinori Badia di Morrona Bella Vie Bigi

DKY JMC DNC UWM DNC

Drinks Directory Bolla

DNC

Wines (Mexico)

Botter

DNC

L.A. Cetto

Campi Morgassi

DKY

Campomaggio

DKY

Wines (Portugal)

Castellani

DKY

Conde Villar

DKY

Castellare

DKY

Quinto Do Vallado Reserva

DKY

Conto Vecchio

DKY

Vallado

DKY

Corte Vigna

DNC

Flavorelli

DNC

Wines (South Africa)

Fratelli Martini Wines

JMC

Boschendal

JMC

GIV

WFB

Cape 1652

DNC

Gruppo Italiano Vini

JMC

Cape Peak

UWM

Marotti

DKY

De Tarfford

DKY

Masi

WFB

Douglas Green

JMC

Monteguelfo

UWM

Drostdy Hof

UWM

Nicolis

DKY

Graham Beck

WFB/

Operetto

DKY

Ornellaia

WFB

Hillview

DNC

Paolo Conterno

DKY

Journeys End

DKY

Parlare

UWM

Klein Constantia

UWM

Piccini

DNC

Kleine rust

DKY

Riff

DKY

Klein Zalze

DNC

Sartori

UWM

Kloovenburg

DKY

Settesolli

JMC

Kudu Plains

DKY

Solandi

DNC

Kumala Namaqua

JMC

Solstice

DNC

Lomond Estate

Suavia

DKY

Vietti

DKY

Villa dei Fiori Villa Lanata

DNC

Legaris

DNC

Leiras

DNC

Londono

DKY

Marques Del Atrio

Marques de Caceres

UWM

Marques de Grinon

UWM

Marques De La Concordia

UWM

Marques di Morrona

DNC

Marques de Riscal

WFB

Pleyadas

JMC

Raimat

DNC

Senorio De Labarta

JMC

Solerana

DKY

Tomas Cusine

DKY

Torres

WFB

Vina Pomal Rioja

DNC

Wines (USA) A to Z

DKY

Apothic

JMC

Barefoot

JMC

Beringer

WFB

Bonterra

DNC

Blossom Hill

DNC

Calera

DKY

Namaqua

JMC

Charles Smith

DKY

Nederburg

UWM

Clay Station

DKY

Nyala

DKY

Dry Creek

DKY

JMC

Stellenrust

DKY

Echo Falls

Villa Lucia

DKY

Still Bay

DNC

Ernest & Julio Gallo

JMC

Villa Mura

UWM

Springfield Estate

DKY

Fetzer

DNC

Villa Belvedere

DKY

Tall Horse

JMC

Wagon Tree

DNC

Frocks & Thrills

DNC

Gnarly Head

DKY

Jack Rabbit

WFB

Loredona

DKY

Mondavi

JMC

Morgan

DKY

Paul Masson

Ravenswood

JMC

Rex Hill

DKY

Robert Mondavi

JMC

Sonoma-Cutrer

DNC

Sutter Home

The Bulletin

DKY

Turner Road

Whispering Hills

DNC

Willowood

DNC

Wines (New Zealand) 2 Luc

DNC

Wines (Spain)

Brancott Estate

Acustic Cellars

DKY

Branken Hill

UWM

A Coroa

DKY

Curio Bay

UWM

Berberana

UWM

Esk Valley Malborough

JMC

Beronia

DNC

Glacier Peak

DNC

Bobal de Sanjuan

DKY

Invivo

DNC

Bodegas Bilbainas

DNC

Jackson Estate

DNC

Bodegas Naia

DNC

Lake Chalice

WFB

Campo Viejo

Left Field

DKY

Casa de la Ermita

DKY

Matua

WFB

Castillo Clavijo

DKY

Nobilo

JMC

Castilo Viento

DKY

Oyster Bay

Codorniu

DNC

Prophet’s Rock

DKY

Cuatro Rayas

DKY

Ranga Ranga

DNC

Damana 5

DKY

Soho Wine

DKY

Dona Victorina

DNC

Spy Valley

DKY

El Muro

DKY

Stoneleigh

Espelt Old Vines

DKY

Wines (Rest of the World) Kissing Tree

DNC

Road Trip

DNC DNC

The Loop

DNC

Freixenet Cava

JMC

Three Mills

Te Awa

DKY

Gran Vandema

UMW

Oliver and Greg’s

TNI PR

Tokomaru

DKY

Gruppo De Faustino

JMC

Stowells

Villa Maria Estate

JMC

La Vicalanda

DNC

Crabbie’s Green Ginger Wine

Trade Organisations

The Food Standards Agency Northern Ireland 10 A-C Clarendon Road Belfast BT1 3BG Tel: 028 9041 7700 Email: infofsani@foodstandards.gsi. gov.uk Food Standards Agency Northern Ireland was launched on 3 April 2000 and is accountable both to Parliament and the Northern Ireland Assembly. Its commitment is to improve food safety and standards and protect the health of the population in Northern Ireland in relation to food. Website: www.food.gov.uk/ northernireland

Pubs Of Ulster 91 University Street Belfast BT7 1HP. Tel: 028 9032 7578 Website: www.pubsofulster.org Chairman: Mark Stewart Chief Executive: Colin Neill E: enquiries@pubsofulster.org Twitter: @pubsofulster Facebook: Search ‘Pubs of Ulster’ Pubs of Ulster is the representative body for the retail licensed trade in Northern Ireland, representing around 1,100 pubs, hotels and restaurants.

HM Revenue and Customs Website: www.hmrc.gov.uk HM Revenue & Customs (HMRC) is responsible for the business of the former Inland Revenue and HM Customs & Excise. This includes collecting the bulk of tax revenue, as well as paying Tax Credits and Child Benefits. Greater Belfast Office Beaufort House 31 Wellington Place BELFAST BT1 6BH T: 028 9053 2413 Lisburn Moira House 121 Hillsborough Road LISBURN

98 •

Co. Antrim BT28 1LA T: 028 9266 5230 Northern Ireland counties Kilpatrick House 38-54 High Street Ballymena Co. Antrim. BT43 6DR T: 028 2563 3052

2007 to help promote corporate inward investment and local business expansion in Northern Ireland. They aim to achieve this by working closely with companies and their financial advisors, local government and regional economic development bodies. Head of NI Corporate Tax Office: David Stewart

The McCune Building, 1 Shore Road, Belfast BT15 3PG Tel: 028 9077 6635

Excise & Customs Crownhill Court Tailyour Road Plymouth PL6 5BZ For enquiries relating to importing, exporting and Customs Relief and general excise matters, including the production and movement of alcohol and tobacco products, hydrocarbon oils, betting and gaming duties, and environmental taxes. Excise and Customs Helpline: 0845 010 9000 (Open 8.00 am to 8.00 pm Monday to Friday) Email enquiries: intenquiries@hmrc. gsi.gov.uk (Please include your VAT registration number if applicable and the name and postal address of your business.) Postal enquiries: See address above. (Please include your VAT registration number if applicable and the name and postal address of your business.)

National Registration Unit Portcullis House 21 India Street Glasgow G2 4PZ Applications for Excise registration, licensing or approval and notifications of cessation or change of business, should go to Portcullis House. Claims for drawback of Excise duty or alcoholic ingredients relief should go to the National Drawback Centre, also at Portcullis House as above.

Northern Ireland Corporate Tax Office (NIrCTO) Northern Ireland Corporate Tax Office Custom House Custom House Square Belfast BT1 3ET Tel: 03000 599 000 NIrCTO is part of HM Revenue & Customs (HMRC), established in July

Northern Ireland Hotels Federation

Institute of Hospitality Trinity Court 34 West Street Sutton Surrey SM1 1SH Tel: 020 8661 4900 Email: info@instituteofhospitality.org The Institute of Hospitality (formerly HCIMA) is the internationally recognised professional body for managers and potential managers in the hospitality industry. For over 70 years, the Institute has been dedicated to promoting innovation, education, skills, and the highest professional management standards in the international hospitality, leisure and tourism industries. Institute members are individuals rather than companies. Website: www.instituteofhospitality.org Northern Ireland Website: www.instituteofhospitalityni.co.uk Northern Ireland Branch Chairman: Stephen Meldrum E: nibranch@hotmail.co.uk

Northern Ireland Federation of Clubs c/o Bob McGlone 1 Sultan Square Belfast BT12 4SU Tel: 028 9045 9864 The Northern Ireland Federation of Clubs (NIFC) exists to cater for the needs of private member non profit-making clubs in Northern Ireland, acting as a lobbying body in all matters related to legislation and regulations pertaining to clubs. Website: www.nifederationofclubs.com Chairman: John Davidson Honorary Secretary: Bob McGlone

The Northern Ireland Hotels Federation is a not-for-profit limited company, part of a history of hotel industry representation going back to 1922. Representing the hospitality sector in Northern Ireland, its main roles are identifying and reviewing issues affecting the industry and lobbying governments and the Northern Ireland Assembly on the economic and employment opportunities of tourism. Membership is open to all NITB Registered Hotels and Guesthouses as well as suppliers to the wider industry. Web: www.nihf.co.uk President: Mandy Patrick Chief Executive: Janice Gault E: janice@nihf.co.uk

Northern Ireland Tourist Board St Anne’s Court 59 North Street Belfast BT1 1NB Tel: 028 9023 1221 Web: www.nitb.com www.discovernothernireland.com Twitter: @nitouristboard @discoverni Facebook: /discovernorthernireland Chief Executive: Alan Clarke Chief Operating Officer: Kathryn Thomson NITB’s mission is to build the value of tourism to the local economy with a vision to confidently and passionately champion the development and promotion of the Northern Ireland experience. NITB is responsible for the development of tourism and the marketing of Northern Ireland as a tourist destination to domestic tourists, from within Northern Ireland, and to visitors from the Republic of Ireland.. It is a non-departmental public body of the Department of Enterprise, Trade and Investment and works closely with other tourism bodies to help develop the Northern Ireland visitor economy and to market Northern Ireland to incoming visitors.

Trade Organisations

Local Council offices in Northern Ireland Antrim Borough Council, Antrim Civic Centre, 50 Stiles Way, Antrim. BT41 2UB T: 028 9446 3113 W: www.antrim.gov.uk

People 1st Sector Skills Council for the hospitality, passenger transport , travel and tourism industries and the standards setting body for retail. Second Floor, Armstrong House 38 Market Square, Uxbridge UB8 1LH Tel: 01895 817000 Email: info@people1st.co.uk Web: www.people1st.co.uk Director of NI: Roisin McKee NI Office: 028 9089 0313 Mobile: 07976 748678 Email: roisin.mckee@people1st.co.uk NI Office: Premier Business Centre 20 Adelaide Street, Belfast, BT2 8GB People 1st (www.people1st.co.uk) is the sector skills council for hospitality, passenger transport, travel and tourism and the standards setting body for retail. Its role is to raise the productivity and professionalism of the tourism and visitor economy sector by helping employers tackle skills and recruitment needs. People 1st works with employers to set industry standards, ensure that quality development pathways are articulated and in place, and supports employers to maximise their training investment.

Food NI Limited Belfast Mills 71-75 Percy Street Belfast BT13 2HW Tel: 028 90 249 449 Email: info@nigoodfood.com Web: www.nigoodfood.com Facebook FoodNI Twitter@Food_NI Taste of Ulster (ToU) is a distinguished benchmark that promotes organisations which supply quality local food and service across all sectors of the Northern Ireland hospitality market. ToU inspects and accredits all of its members and only then can successful establishments enjoy the benefits of becoming a Taste of Ulster Member. Website: www.nigoodfood.com Chairman: John Best Taste of Ulster Chairman: Niall McKenna Chief Executive Food NI: Michele Shirlow

The Portman Group The Portman Group 20 Conduit Street London W1S 2XW Tel: 020 7290 1460 Email: info@portmangroup.org.uk The Portman Group is supported by the UK’s leading drinks producers and is concerned solely with the social responsibility issues surrounding alcohol. Its role is to encourage and challenge drinks producers to promote their products responsibly, mainly through operating the Code of Practice on the Naming, Packaging and Promotion of Alcoholic Drinks; to show leadership on best practice in the area of alcohol social responsibility through the actions of member companies; and to speak on behalf of members on these issues to inform public opinion and policy. Website: www.portmangroup.org.uk <http://www.portmangroup.org.uk> Chief Executive: David Poley Code Advisory Service: T: 020 7290 1460 E: advice@portmangroup.org.uk

Tourism Ireland Limited

Beresford House, 2 Beresford Road, Coleraine BT52 1GE T: 028 7035 9200 E-Mail: corporate@tourismireland.com Web: www.tourismireland.com Chief Executive: Niall Gibbons Chairman: Brian Ambrose Tourism Ireland is the organisation responsible for promoting northern ireland and the island of ireland overseas as a leading holiday destination. Tourism ireland’s international website is www.discoverireland.com, which is rolling out in 11 different language versions for 30+ markets around the world.

Ards Borough Council 2 Church Street Newtownards Co.Down BT23 4AP T: 028 9182 4000 W: www.ards-council.gov.uk Armagh City & District Council The Palace Demesne, Armagh, BT60 4EL. T: 028 3752 9600 W: www.armagh.gov.uk Ballymena Borough Council ‘Ardeevin’ 80 Galgorm Road Ballymena BT42 1AB T: 028 2566 0300 W: www.ballymena.gov.uk Ballymoney Borough Council, Riada House, 14 Charles Street, Ballymoney, BT53 6DZ. T: 028 2766 0200 W: www.ballymoney.gov.uk Banbridge District Council Civic Building Downshire Road Banbridge Co. Down BT32 3JY T: 028 4066 0600 W: www.banbridge.com Belfast City Council City Hall Belfast BT1 5GS T: 028 9032 0202 W: www.belfastcity.gov.uk Carrickfergus Borough Council Carrickfergus Museum & Civic Centre 11 Antrim Street Carrickfergus BT38 7DG T: 028 9335 8000 W: www.carrickfergus.org Castlereagh Borough Council 1 Bradford Court, Upper Galwally, Castlereagh. BT8 6RB T: 028 9049 4500 W: www.castlereagh.gov.uk

Coleraine Borough Council, Cloonavin, 66 Portstewart Road, Coleraine, BT52 1EY. T: 028 7034 7034 W: www.colerainebc.gov.uk Cookstown District Council Burn Road, Cookstown, County Tyrone, BT80 8DT T: 028 867 62205 W: www.cookstown.gov.uk Craigavon Borough Council Civic Centre PO Box 66 Lakeview Road Craigavon Co. Armagh BT64 1AL T: 028 38312400 W: www.craigavon.gov.uk Derry City Council, 98 Strand Road, Derry, BT48 7NN T: 028 7136 5151 W: www.derrycity.gov.uk Down District Council 24 Strangford Road, Downpatrick, BT30 6SR T: 028 4461 0801 W: www.downdc.gov.uk Dungannon and South Tyrone Borough Council Council Offices, Circular Road, Dungannon BT71 6DT T: 028 8772 0300 W: www.dungannon.gov.uk Fermanagh District Council Townhall, Enniskillen, Co. Fermanagh, BT74 7BA T: 028 6632 5050 W: www.fermanagh.gov.uk Larne Borough Council Smiley Buildings Victoria Road Larne Co. Antrim BT40 1RU T: 028 2827 2313 W: www.larne.gov.uk Limavady Borough Council 7, Connell Street Limavady BT49 0HA T: 028 7772 2226 W: www.limavady.gov.uk

HR • 99

Trade Trade Organisations Organisations

Lisburn City Council Lagan Valley Island Island Civic Centre The Island Lisburn Co. Antrim BT27 4RL T: 028 9250 9250 W: www.lisburncity.gov.uk Magherafelt District Council 50 Ballyronan Road Magherafelt BT45 6EN T: 028 7939 7979 W: www.magherafelt.gov.uk Moyle District Council Sheskburn House, 7 Mary Street, Ballycastle, Co.Antrim, BT54 6QH T: 028 2076 2225 W: www.moyle-council.org Newry & Mourne District Council District Council Offices Monaghan Row Newry BT35 8DJ T: 028 3031 3031 W: www.newryandmourne.gov.uk Newtownabbey Borough Council Mossley Mill, Newtownabbey, BT36 5QA. T: 028 9034 0000 W: www.newtownabbey.gov.uk North Down Borough Council Town Hall The Castle Bangor BT20 4BT T: 028 9127 0371 W: www.northdown.gov.uk Omagh District Council The Grange, Mountjoy Road, Omagh, Co. Tyrone BT79 7BL T: 028 8224 5321 W: www.omagh.gov.uk Strabane District Council 47 Derry Road, Strabane, BT82 8DY T: 028 7138 22 W: www.strabanedc.org.uk

100 •

Northern Ireland Court Service Antrim Court Office The Courthouse 30 Castle Way Antrim BT41 4AQ Phone: 028 9446 2661 Fax: 028 9446 3301 DX No: 3452 NR E-mail: antrimcourtoffice@courtsni.gov.uk Armagh Court Office The Courthouse The Mall ARMAGH BT61 9DJ Phone: 028 3752 2816 Fax: 028 3752 8194 DX No: 2791 NR E-mail: armaghcourthouse@courtsni. gov.uk Ballymena Court Office The Courthouse Albert Place Ballymena BT43 6DY Phone: 028 2564 9416 Fax: 028 2565 5371 DX No: 3202 NR E-Mail: ballymenacourthouse@ courtsni.gov.uk Bangor Court Office The Courthouse 6 Quay Street Bangor BT20 5EA Phone: 028 9147 2626 Fax: 028 9127 2667 DX No: 2507 NR E-Mail: bangorcourthouse@courtsni. gov.uk Laganside Courts Oxford Street Belfast BT1 3LL Phone: 02890 328594 Fax: 028 9031 0227 DX: 461 NR Email: csmlaganside@courtsni.gov.uk

Craigavon Court Office The Courthouse Central Way Craigavon BT64 1AP Phone: 028 3834 1324 Fax: 028 3834 1243 DX No: 3762 NR E-Mail: craigavoncourthouse@ courtsni.gov.uk

Londonderry Court Office The Courthouse Bishop Street Londonderry BT48 6PQ Phone: 028 7136 3448 Fax: 028 7137 2059 DX No: 3151 NR E-Mail: londonderrycourthouse@ courtsni.gov.uk

Downpatrick Court Office The Courthouse English Street Downpatrick BT30 6AB Phone: 028 4461 4621 Fax: 028 4461 3969 DX No: 2971 NR E-mail: downpatrickcourthouse@ courtsni.gov.uk

Magherafelt Court Office The Courthouse Hospital Road Magherafelt BT45 5DG Phone: 028 7963 2121 Fax: 028 7963 4063 DX No: 3151 NR E-Mail: magherafeltcourthouse@ courtsni.gov.uk

Dungannon Court Office The Courthouse 46 Killyman Road Dungannon BT71 6DE Phone: 028 8772 2992 Fax: 028 8772 8169 DX No: 3052 NR E-Mail: dungannoncourthouse@ courtsni.gov.uk

Newry Court Office The Courthouse 23 New Street Newry BT35 6AD Phone: 028 3025 2040 Fax: 028 3026 9830 DX No: 2068 NR E-Mail: newrycourthouse@courtsni.gov.uk

Enniskillen Court Office The Courthouse East Bridge Street Enniskillen BT74 7BW Phone: 028 6632 2356 Fax: 028 6632 3636 DX No: 3553 NR E-Mail: enniskillencourthouse@ courtsni.gov.uk Larne Court Office The Courthouse Victoria Road Larne BT40 1RN Phone: 028 2827 2927 Fax: 028 2827 6414 DX No: 3452 NR E-Mail: larnecourthouse@courtsni.gov. uk

Belfast County Court Old Townhall Building 80 Victoria Street Belfast BT1 3GL Phone: 028 9072 8211 Fax: 028 9072 4555 DX No: 435 NR

Limavady Court Office The Courthouse Main Street Limavady BT49 0EY Phone: 028 7772 2688 Fax: 028 7776 8794 DX No: 3151 NR E-Mail: limavadycourthouse@courtsni. gov.uk

Coleraine Court Office The Courthouse 46A Mountsandel Road Coleraine BT52 1NY Phone: 028 7034 3437 Fax: 028 7032 0156 DX No: 3411 NR E-Mail: colerainecourthouse@courtsni. gov.uk

Lisburn Court Office The Courthouse Railway Street Lisburn BT28 1XR Phone: 028 9267 5336 Fax: 028 9260 4107 DX No: 3383 NR E-Mail: lisburncourthouse@courtsni.gov. uk

Newtownards Court Office The Courthouse Regent Street Newtownards BT23 4LP Phone: 028 9181 4343 Fax: 028 9181 8024 DX No: 2602 NR E-Mail: newtownardscourthouse@ courtsni.gov.uk Omagh Court Office The Courthouse High Street Omagh BT78 1DU Phone: 028 8224 2056 Fax: 028 8225 1198 DX No: 3602 NR E-Mail: omaghcourthouse@courtsni.gov.uk Strabane Court Office The Courthouse Derry Road Strabane BT82 8DT Phone: 028 7138 2544 Fax: 028 7138 3209 DX No: 3602 NR E-Mail: strabanecourthouse@courtsni. gov.uk

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

N. Ireland Contacts Richard McCluskey - Customer Development Manager 07971508682

DRINKS DISTRIBUTORS & WHOLESALERS

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

CUSTOMER SERVICES: 08456014649

Customer Development Executives Ashley Douglas Tel: 07971508669 Louise Johnston Tel: 07971508734 Ryan Brown Tel: 07971508739 RUM BACARDI Superior Rum • BACARDI Gold Rum BACARDI 8 Year Old Rum • Bacardi Razz • Bacardi Oakheart

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

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

PACKED BEERS AND CIDER: Carlsberg, Guinness, Guinness Extra Stout, Harp, Satzenbrau, Smithwick’s Pale Ale, Jeremiah Weed

WHISKEY Jack Daniel’s • Jack Daniel’s Single Barrel Gentleman Jack • Tennessee Honey VERMOUTH Martini Extra Dry • Martini Rosso • Martini Bianco • Martini Rosato • Martini Rosato Noilly Prat Dry

VODKA: Smirnoff Red, Smirnoff Blue, Smirnoff Black, Green Apple Smirnoff, Lime Smirnoff, Ketel One, Ketel One Citroen, Ciroc

BOURBON Woodford Reserve Bourbon SPECIALITY • Southern Comfort • Southern Comfort Lime • Tuaca • Chambord • Southern Comfort Black Cherry • St Germain Elderflower SPARKLING Martini Asti • Martini Rose • Martini Prosecco • Martini Prosecco • Martini Rose

WHISKIES: Bushmills, Black Bush, Bushmills Single Malt, Bell’s, Johnnie Walker, Classic Malts, Haig

RTD BACARDI Breezer Orange, Pineapple, Watermelon, Spritzer Peach, Spritzer Mixed Berry AVAILABLE FROM ALL GOOD WHOLESALERS

www.bacardi-martini.co.uk www.bacardi.com 01962 762100

GIN: Gordon’s, Tanqueray CREAM LIQUER: Baileys Baileys Chocolate Luxe RUM: Captain Morgan, McKibbins OTHER SPIRITS: Sambuca Romana, Archers Peach Schnapps, Goldschlager, Pimm’s, Bushmills Honey

BE INVOLVED! Call Nicola Daly on 028 9078 3234

Ready To Serve: Smirnoff Ice, Pre-mix cans, Captain Morgan Long Island Iced Tea, Smirnoff Mojito, Parrot Bay WINES: Blossom Hill, Santa Rita

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

ORDERLINE

028 9066 3344

Customer Care Email. customerservice@dillonbass.co.uk

IRISH WHISKEY

Jameson Powers Coleraine Paddy Midleton Redbreast

SCOTCH WHISKY

Cream of the Barley Chivas Regal Ballentine's Aberlour COGNAC

Hennessy VODKA

ABSOLUT Wyborowa Huzzar Nordoff GIN

Beefeater Plymouth Cork Dry Gin RUMS

Havana Club Malibu TEQUILA

Olmeca

OTHER SPIRITS

Pernod Ricard Kahlua Ramazzotti De Kuyper COOLER

West Coast Cooler WINES**

Jacob's Creek Wyndham Estate Brancott Estate Stoneleigh Concha y Toro Sutter Home Graffigna Etchart Campo Viejo Rothschild CHAMPAGNES

Moet & Chandon Veuve Clicquot Krug Dom Perignon **Contact DBL for our full and comprehensive wine list

COFFEE SUPPLIERS

AMUSEMENT & LEISURE

Wine And So Much More

CATERING EQUIPMENT MANUFACTURERS

ENERGY SUPPLIERS

next issue... FEBRUARY 2014

Editorial: 17th January 2014 Advertising: 20th January 2014

COFFEE SUPPLIERS

e in t l ad Nex e D r e: fo su Is

FEBRUARY 2014

DON’T MISS OUT!!! Editorial: 17th January 2014 Advertising: 20th January 2014

IT SOLUTIONS

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: James McGinn

Northern Ireland Tourist Board St Anne’s Court, 59 North Street, Belfast BT1 1NB

next issue... FEBRUARY 2014

Editorial: 17th January 2014 Advertising: 20th January 2014

INTERIOR DESIGN & ARCHITECTURAL CONSULTANTS

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

e in t l x ad Ne e D or e: f su Is • Going Green – Energy Cost Savings • World of Wines • For the love Coffee (coffee brands and serving suggestions).

FEBRUARY 2014 Editorial: 17th January 2014 Advertising: 20th January 2014

ADVERTISE HERE! Call Nicola Daly on 028 9078 3234

MARKETING

SEAFOOD

Marketing Consultant with unrivalled Food & Drink Industry experience

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.

e n i dl ext a De r Ne: fo su Is

Blackstaff Road, Kennedy Way, Belfast. BT11 9DT. E: info@keenanseafood.com

Tel: 028 9061 8088

W: www.keenanseafood.com

FEBRUARY 2014 Editorial: 17th January 2014 Advertising: 20th January 2014

• Going Green – Energy Cost Savings • World of Wines • For the love Coffee (coffee brands and serving suggestions).

LOCAL PRODUCE SUPPLIERS

SPECIALIST SEAFOOD, PROCESSORS / SUPPLIERS FRESH & FROZEN SEAFOODS

Supplied from Local, UK & Worldwide Seas EXOTIC SEAFOODS A SPECIALITY REFRIGERATED DAILY DELIVERY TO THE CATERING & WHOLESALE INDUSTRY

Whatever your Needs in Seafood Call:

: 028 44 841196 (24 hr Answering Service)

F : 028 44 842228

7-11 Killard Drive, Ballyhoman, BT30 7PN EEC Operators No. 2V004FE

Working with local farmers and local producers... Farranfad Road, Seaforde BT30 8NH Tel: NI 028 4481 1500 ROI 01 80 30 555 Email: sales@crossgar.ie Web: www.crossgar.ie Twitter: @Crossgarfoods

Supplier of seafood to Ulster’s Leading Restaurants

Famous for Smoked Salmon ‘Market Kitchen’s Northern Ireland Local Food Hero’

6 Kendal Street, Belfast, BT13 2JR Tel: 028 9032 5534 Fax: 028 9024 1707

BE INVOLVED! Call Nicola Daly on 028 9078 3234

the last word

The Last word by…

Nicola Daly JOB TITLE: Manager Hospitality Review NI

Favorite Winter Drink: It’s got to be a Sambuca Coffee, which my good friend Gavin Carroll introduced to me many years ago! What four people would you invite to a dinner party (dead or alive)? Audrey Hepburn, Alan Carr, John Bishop, David Beckham. Who would play you in movie of your life? It’s got to be Renée Zellweger – if she can play Bridget Jones she will play me perfectly! My good friend David often claims he’s turning my life story into a book as his pension! Inspiration in my life: It’s a well-known fact I’m a Daddy’s girl so it goes without saying he’s my inspiration. No matter what he has been through he still smiles and doesn’t let it get to him. He’s proof no matter what life throws at you, you can get through it!

Favourite quote:

“Always be nice to people on the way up in the world as you never know who you will meet on the way back down.”

The most important life lesson you’ve learnt: Trust is vitally important in all relationships. If you can’t place trust, it’s hard to establish any kind of relationship; should it be on a personal or professional level.

Q&A

Best Memory of 2013: Witnessing the huge success of my Charity BBQ in June, I was overwhelmed with the turn out and industry support on the night for a charity close to my heart! Thank you to each of you! Hope to see you all in June 2014!

Proudest Moment of 2013: It has to be being shortlisted in the top three at the recent Pub of Ulster Pub of the Year Awards in association with the Hudson Bar 2013 for Charity Initiative of the Year for the BBQ in June. Funniest Moment of 2013: Those of you that know me, will know that I would need many pages to complete this question, as there are way too many to mention! Let’s just say, if it’s going to happen to anyone it will indeed be me! ABOUT ME: From: Armagh Star Sign: Capricorn Favorite TV Show: Made in Chelsea – Don’t judge me! Favorite Film: The Holiday – Jude Law at his finest! Favourite Band: Kings of Leon Favorite Place: Arizona, USA – Best year of my life! Last Holiday: Las Vegas

106 •

What do you love about the NI hospitality industry? It has to the people; the people in NI make it the fabulous and fun industry it is. I have met some of my closest friends through the trade over the years; many of whom I know are life long friends! How do you like to relax? Catching up with my fabulous group of friends (who just happen to also be industry peers) over a glass or two of wine!

New Year’s Resolution: To have equally the same fun and laughter that 2013 brought! I count myself very lucky to be surrounded with the people that I am. As the last word of the magazine, I would like to take this opportunity to thank everyone for their contributions and support for the magazine throughout 2013, and I look forward to working with you all in 2014! Wishing you all a very happy, peaceful and busy New Year!

review NI

2014 Features List February 2014 Copy Deadlines: Editorial: 17th January 2014 Advertising: 20th January 2014 Going Green – Energy Cost Savings World of Wines For the love of Coffee (coffee brands and serving suggestions).

March 2014

July/August 2014 Summer edition Editorial: Advertising:

wine e n i t en

for ’s time

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29th June 6th July

Better Buffets – Food/Equipment/Presentation Hospitality Courses Champagnes and Sparkling Wines

September 2014 Editorial: 11th August 2014 Advertising: 18th August 2014

Editorial: 7th February 2014 Advertising: 14th February 2014

Branded Cocktails

The evolution of beer

Foodservice

Technology and Online Systems for Bars, hotels, restaurants.

Hospitality Exchange 2014

October 2014 April 2014

Editorial: 12th September 2014 Advertising: 19h September 2014

Editorial: Advertising:

Strengthen your Business (financial, online & business advice)

14th March 2014 21th March 2014

. Interior Design and Refurbishments ideas

Hot Drink Selection

Spirits, Liqueurs and Cordials.

Nov/Dec 2014

May 2014

Editorial: Advertising:

Editorial: 11th April 2014 Advertising: 13th April 2014 Ciders

17th October 2014 24th November 2014

Christmas Drinks, Dood, Décor, Entertainment. Wallplanner 2015.

Yearbook 2015

Local Produce World Cup Fever

June 2014 Editorial: 16th May 2014 Advertising: 23rd May 2014 Summer Food and Drink Selection Soft Drinks, Smoothies and Healthy Drink options

Editorial: Advertising:

12th December 2014 19th December 2014

The annual Hospitality Review yearbook is more editorially led, with commentary from all the key figures in the local hospitality scene. However the trade directory is always a popular option with companies who wish to be included in one of the most definitive lists of local business. This provides customers with a comprehensive and highly authoritative source of buying information. For more information on any of the above features please contact Nicola on nicoladaly@greerpublications.com Tel: 028 9078 3234 Please note these features and deadlines maybe subject to revision at any stage throughout 2014.

Audit Bureau of Circulation Hospitality Review NI have a circulation of 4556 per issue (readership approx. 20, 000). (1 July 2012 to 30 June 2013 – 10 editions per year). Important Information: HRNI is the only NI Trade publication within the hospitality industry with a controlled circulation. (Controlled circulation: sent to individuals who have a requested to receive our publication on a monthly basis and have a genuine interest in its content). Facebook: https://www.facebook.com/HospitalityReviewNI

Twitter: @Hosp_ReviewNI

Website: www.hospitalityreviewni.com

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