Hospitality Review NI March 2018

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

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TACKLING MENTAL HEALTH IN THE LOCAL DRINKS SECTOR NOVELLI AT CITY QUAYS: AS AC HOTEL BY MARRIOTT PREPARES TO OPEN, JIM MULHOLLAND IS UNVEILED AS HEAD CHEF OF ITS HIGH-END RESTAURANT P13

r IFEX & MEAT@IFEX 2018 PREVIEW: NI’S LEADING FOOD, DRINK, RETAIL AND HOSPITALITY EVENT RETURNS TO BELFAST OVER MARCH 20-22 PS 14-18

ARE YOU ON THE BLAKLIST? AN EXPERIENTIAL AND CONCEPTUAL COCKTAIL PROGRAMME IS ON OFFER AT ANTHONY FARRELL’S NEW BELFAST BAR PS 28-29

HOSPITALITY HEROINE: ALEX POLIZZI FROM C5’S HOTEL INSPECTOR SHOW TELLS EMMA DEIGHAN ABOUT THE SCHOOLBOY ERRORS HOTELS SHOULD AVOID PS 34-35 www.hospitalityreviewni.com

Hospitality Ulster’s Mark Stewart (left) and Colin Neill (right) are pictured with Chris Porter, chief executive of The Benevolent.

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K drinks industry charity The Benevolent has visited Belfast to extend its practical, emotional, and financial support services to the Northern Ireland drinks industry.

The charity presented its new mental health awareness campaign #NotAlone, at an event at the Europa Hotel last month.

The campaign aims to encourage members of the trade to speak freely about mental health issues within the workplace, creating a stigma-free environment, reminding both employers and employees of its services.

“Mental health issues are not restricted to class, race, gender, sexual or religious orientation, it can affect anyone at any time in their lives and our trade is no exception,” said Chris Porter, chief executive of The Benevolent.

“The campaign spearheads our existing work as we begin this New Year, which will see The Benevolent offering an even greater level of support to those in our industry who are currently suffering real hardship and difficulty in their lives”.

Colin Neill, CEO of Hospitality Ulster,

twitter.com: @Hosp_ReviewNI

said: “It fantastic that The Benevolent has now extended their range of support within Northern Ireland, and I am keen to ensure that everyone working within the drinks industry is aware that the charity is there to help them and their families.”

Founded in 1886, with the vision of a world without medical, financial or personal hardship for colleagues of the drinks industry, the charity now helps to support any current or former employees of the UK drinks industry and their families facing a variety of difficult circumstances including serious illness, disability, and mental health issues.

Last year, after an increase in the number of applications requesting mental health support, the charity took the decision to launch a helpline manned by professional counsellors aimed at supporting members of the trade who are facing mental health difficulties.

It is also conducting research into the topic, and is urging industry to contribute through: http://surveys.wineintelligence. com/survey/selfserve/19b7/171205.

MARCH HRNI • 3

MARCH 2018

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

editorialcomment THE TEAM & CONTACTS Editor: Alyson Magee Manager: Mark Glover Art Editor: Helen Wright Production Manager: Irene Fitzsimmons Subscriptions: 028 9055 4598 (Price £27.50 UK, £37.50 outside UK) Published by Independent News & Media Ltd: Hospitality Review NI Independent News & Media Belfast Telegraph House 33 Clarendon Road Clarendon Dock, Belfast BT1 3BG Contact: Editorial: a.magee@independentmagazinesni.co.uk.

Tel: 028 9026 4175 Sales: m.glover@independentmagazinesni.co.uk.

Tel: 028 9026 4266 The Review is the official publication for: Hospitality Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578.

Chief Executive: Colin Neill Chairperson: Mark Stewart The Institute of Hospitality Northern Ireland Branch Email: nibranch@instituteofhospitality.org Web: www.instituteofhospitality.org Chair: Marianne Hood FIH Vice Chair: Siobhan O’Sullivan MIH Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Gavin Carroll Design & Production by: Independent News & Media Ltd Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Hospitality Ulster or the NIHF.

Hospitality Review is a copyright of © Independent News & Media Ltd 2016

Find us on Facebook: www.facebook.com/HospitalityReviewNI Look at our Website: www.hospitalityreviewni.com 4 • HRNI MARCH

CELEBRATING NORTHERN IRELAND’S DIVERSE HOSPITALITY SECTOR

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eaders of Hospitality Review are treated to a double edition this month – our regular monthly magazine and an additional standalone magazine covering The Top 100 Hospitality Businesses 2018.

News and profiles of innovative businesses are jostling for space in our regular edition, with highlights including an interview with JeanChristophe Novelli and Jim Mulholland, a local chef who has left the Ballyrobin to head up the kitchen of Novelli at City Quays in Belfast, opening next month.

Our chef profile this month features Raymond Moran, another celebrated local chef, who has taken on Soda and Starch, a new Derry restaurant opened in February by Ciaran O’Neill.

Two equally exciting ventures at opposite ends of Northern Ireland, bookending its fabulous hospitality industry.

Also inside are profiles of Tony and Andrea O’Neill’s latest venture Buba in St Annes Square, bringing something new to the Belfast restaurant scene with its Eastern Mediterranean, Middle East and North Africa influences. And ethereal concepts are translated into a uniquely appealing food, drink and entertainment offer at Anthony Farrell’s latest venture, Fouriers /’Blaklist/, on Little Donegall Street in Belfast.

A preview of the forthcoming IFEX 2018 – to be held at the Titanic Exhibition Centre over March 20-22 – is meanwhile featured over ps14-18, with the popular event expected to attract even more visitors this year with the addition of Meat@IFEX. If you’re attending, Hospitality Review looks forward to welcoming you at stand number A4; swing by and tell us your news.

Our second publication this month is The Top 100 Hospitality Businesses 2018, which profiles each and every one of the 100 entries spanning city, urban and rural pubs, restaurants and hotels across Northern Ireland from

Derry to Belfast and Swatragh to Raloo.

The Top 100 is a new annual awards format created by Hospitality Ulster as a natural evolution of its Pub of the Year Awards, with the aim of offering a unique and all-encompassing snapshot of hospitality across Northern Ireland.

The awards were held on February 21 at Titanic Belfast, with our Top 100 publication first available at the event and subsequently going out to all our subscribers.

A lot of work has gone into compiling the guide, and the hope is that it will grow annually to become the industry guide, possibly for consumers as well as trade.

One of the best things about the Top 100 for 2018 is its inclusiveness.

You’ll find names you knew would be there – Browns in Derry, Lough Erne in Enniskillen, the Slieve Donard in Newcastle and The Merchant and Duke of York in Belfast, to name a few – but also less-expected entries from provincial towns and even small villages. What they have in common is running a business which knows its market, and excels in meeting that market’s needs.

One such venue is Ruby’s Bar in Larne, which continues to draw crowds under its current ownership. It attracts special mention here because, in its previous incarnation as The Kiln, it was not only frequented by myself but also my colleague Mark Glover. Back in those days, it was owned by the McConnell family and John McConnell is now the general manager of another Top 100 entry, Billy Andys, while other regular customers of The Kiln included Billys Andys Head Chef Terry Dalrymple, just named Pub Chef of the Year, and Martha Davis, who now owns Top 100 entry Mattie’s Meeting House.

So there you are, more information that you would ever care to know about the denizens of Larne… but nicely illustrating our close-knit hospitality community.

Congratulations to all the businesses making the cut, and we hope you enjoy both our Top 100 and regular March edition.

Alyson Magee

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

news

LIMBO CONTINUES FOR LOCAL TRADERS AS ROI LIFTS EASTER TRADING BAN F

rustration continues in the local hospitality sector after the Republic of Ireland gained a further competitive advantage, passing a bill in the Dáil to lift its Good Friday alcohol ban.

A bill to reform Northern Ireland’s antiquated licensing laws, including relaxation of Easter trading restrictions, is currently suspended alongside Stormont.

For a number of years now, buses have been leaving Northern Ireland bound for the Republic at midnight on Easter Saturday when local bars must close by law and now, the Republic looks set to attract greater trade from the North and other tourist destinations on Good Friday.

The Dáil voted on January 25 to allow pubs, hotels and restaurants in the south of Ireland to sell alcohol on Good Friday.

Other competition advantages enjoyed by the trade in the Republic, meanwhile, include significantly lower tourism VAT and Air Passenger Duty rates.

“The decision by the Irish parliament

to allow pubs, restaurants and hotels to sell alcohol on Good Friday leaves Northern Ireland even further behind in the race to attract tourists at Easter, essentially the start of the tourist season, and also needlessly curbs our hospitality sector’s ability to generate revenue at a key time of the year,” said Colin Neill, chief executive of Hospitality Ulster.

“It is estimated that the current restrictions on licensing laws in Northern Ireland for pubs, restaurants and hotels at Easter time costs £16m. That’s £16m that is used to pay wages and rates.

“Now, with this new law, we can be sure that the losses will far exceed that figure as tourists opt to stay south of the border over the Easter period and those from Northern Ireland who want to relax and enjoy the Easter holidays go to the Republic.

“Allowing pubs and restaurants to sell alcohol over Easter is not about religion, if it were they would ban supermarkets selling alcohol at 8am on Good Friday morning.”

NEW VENUE OPENING AT TITANIC BELFAST

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In Northern Ireland, restrictions apply on Easter Thursday, Good Friday, Easter Saturday and Easter Sunday.

Richard Ryan, managing director of Drinksology, said: “Irish government has recognised that the forced closure of pubs and licensed businesses not only negatively affected the economy but also sent an unwelcoming, archaic message to tourists and visitors.

“Our time working with some of Ireland’s most-loved distilleries and distributors has allowed us to experience the country as forward-thinking. The removal of the ban is in keeping with this pluralist sentiment.

“However, today should serve as a reminder to the NI Assembly that the need for urgent reform has never been greater. Our hospitality industry continues to face huge losses each Easter weekend along with a VAT rate more than double that of the Republic, if our nearest competitor continues to gain advantage by modernising its laws, we could be left behind.”

PEOPLE 1ST ANNOUNCES 20,000TH PERSON TO BE TRAINED THROUGH WORLDHOST

ickson’s Point, a new shipyard-themed hospitality space at Titanic Belfast, will open in March.

Inspired by one of the first ship builders in the city, Hickson’s Point will offer an authentic 1900s public house setting, combining traditional music, entertainment, heritage décor and locally-produced food for visitors to the world leading tourist attraction, as well as catering for a range of private and corporate events for up to 80 people.

Pictured are Laura Cowan, head of Business and Leisure Sales and Judith Owens, chief executive of Titanic Belfast.

Terence Brannigan, chairman of Tourism NI, joins Roisin McKee, director of People in presenting Lyn Barton, owner of Coach House Hillsborough with a plaque.

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eople 1st has announced the 20,000th person to be trained in its campaign to help Northern Ireland’s visitor economy businesses deliver fantastic experiences through the prestigious WorldHost customer service training programmes.

Lyn Barton from The Coach House B&B became the 20,000th person in Northern Ireland to become WorldHostcertified after completing her training at St Malachy’s Church, Hillsborough. WorldHost is a suite of world-class customer service training programmes.

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

MARCH HRNI • 5

news

2 YEARS OF G R E AT N E S S THROUGH GRAFT & CRAFT

LATEST OCCUPANCY FIGURES STRONG FOR THE HOTEL TRADE

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ccupancy figures are continuing to climb in the Northern Ireland hotels sector, with revenue per available room (RevPAR) seeing double-digit growth, according to hotel performance figures for 2017 collated

by STR. The report shows a strong year in Northern Ireland with growth in all regions and strengthening performance indicators.

Occupancy for Northern Ireland in 2017 was 77.7% (up 2.9%) on the 2016 figures. Belfast had the best performance with occupancy, breaking the elusive 80% mark with room rates growing to £79.83. Room rates grew in all regions, with double-digit RevPAR growth recorded for the year.

While the Northern Ireland Hotels Federation (NIHF) has commended the solid performance, it has highlighted seismic change in the pipeline. With hotel expansion dominating the news over the last year and with up to 10 new hotels to open in 2018, expansion will remain a hot topic. Sustained growth means the number of hotel rooms is likely to break the 10,000 mark by 2019. In Belfast and Derry-Londonderry alone, there could be growth of up to 40% in bedrooms.

“Hotels in Northern Ireland performed quite well in 2017,” said Sarah Duignan, director of Client Relationships at STR. “The market still has room for growth, and there will likely be a period of adjustment ahead as existing hotels adapt to the added competition of new properties coming online. Taking comparable destinations that have experienced similar growth patterns into consideration, Northern Ireland should be able to absorb new hotel supply relatively quickly, with minimal impact on performance.”

Janice Gault, chief executive of NIHF, said: “The STR figures for 2017 show a good overall performance which builds on the recovery experienced in the second half of 2016. Growth in occupancy was supported by an improvement in room rate throughout all regions which is great news. The influx of new hotels may result in some rate deflation but it is important to maintain a balance between striving for occupancy and maintaining an average daily rate.

“The data indicates room sales in 2.3m bedrooms sold throughout the year contributed £175m to the local economy with a VAT contribution of

Janice Gault

£35m. Despite considerable growth in the Northern Ireland market, room rates remain comparatively low when you look at the ROI market. In 2017, Dublin had an average room rate of €136.80 and regional Ireland came in at €125.95.

“The STR data shows a dynamic marketplace with many areas still facing a seasonal challenge and a fragile performance in shoulder seasons. This is reflected in poor occupancy and a deflated room rate. However, they highlight the considerable economic contribution that hotels are making throughout the region: employing over 8,000 people with this figure set to grow to over 9,000 by the end of 2018, while generating total revenue in the region of £500m.

“There are a number of challenges for the industry but staffing remains the primary cause for concern. We know that employers are experiencing issues with recruitment and retention of staff. There is a lack of skilled personnel and this coupled with a poor image of roles within the industry are all contributory factors. An increase in demand for staff from new openings will clearly exacerbate the situation and may constrain growth. We need to be working with education providers to find innovative solutions to address these issues, ultimately capitalising on the positive opportunities that this investment presents for Northern Ireland society as a whole.”

twitter.com: @Hosp_ReviewNI

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news

LATEST TOURISM FIGURES HIGHLIGHT 12% REVENUE GROWTH O

verseas visitor numbers climbed by 4%, generating additional revenue of 12%, according to figures just published for January to September 2017.

Northern Ireland welcomed 1.7 million overseas visitors over the period, according to the Northern Ireland Statistics and Research Agency (NISRA) figures, boosting the local economy to the tune of £458m.

“I am particularly pleased to see growth of +6% in holidaymakers from overseas, with significant increases recorded from GB (+4%), North America (+10%) and Australia and Developing Markets (+26%),” said Niall Gibbons, CEO of Tourism Ireland.

“In 2018, Tourism Ireland aims to build on the performance of 2017 – growing overseas tourism revenue to £623m (+6%), driven by more than 2.3 million overseas visitors.

Niall Gibbons, CEO of Tourism Ireland, launches the Global Greening promotion for St Patrick’s Day 2018, turning the world’s iconic stadiums, statues, museums and towers green to highlight Ireland as a tourism destination. New additions this year include the Seattle Space Needle, San Mamés stadium in Bilbao and Chimo the Polar Bear in Canada.

“We’re kicking off our promotional programme for 2018 in a position of some strength, based on the success of 2017. Tourism Ireland will create ‘stand out’ for Northern Ireland around the world, highlighting attractions and experiences like Titanic Belfast, the Causeway Coastal Route and our National Trust properties.

TOURISM NI ENCOURAGES VISITORS TO ‘SAY HELLO TO NORTHERN IRELAND’

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will focus on different ourism NI has again geographical areas teamed up with the across Northern Northern Ireland Ireland and Hotels Federation will feature to launch a on television, co-operative radio, outdoor marketing advertising, fund designed digital and to help local social media tourism and cinema businesses advertising. advertise in “This is the the Republic of third tranche of Ireland market this Portstewart Beach marketing activity spring. in the Republic of Building on findings Ireland market in recent from of a report outlining a years as we compete for a share in strategy to grow visitor numbers from the lucrative short break market,” said the Republic of Ireland, Tourism NI has Naomi Waite, director of Marketing prepared an itinerary-based marketing at Tourism NI. “Previous Say Hello campaign to encourage visitors from to More campaigns helped deliver the Republic to travel to Northern 221,000 overnight trips by Republic of Ireland and enjoy a short break.

Ireland residents to Northern Ireland, Local hotels, guesthouses, guest contributing £40m to the economy. accommodation and visitor attractions “We have created this campaign from across Northern Ireland were around the findings of the Republic of invited to be a part of the campaign using the co-operative marketing funds Ireland recovery taskforce report in a bid to make the Republic of Ireland to boost the impact of advertising market worth £140m to the local efforts. economy by 2025.”

The Say Hello to More campaign www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

“We will continue to leverage our connection with Game of Thrones and we will also promote Northern Ireland as a top golf destination, in particular the fact that the 148th Open is set to take place at Royal Portrush in 2019. We are committed to ensuring that Northern Ireland continues to increase its share of the global travel business.”

CITY CHURCH TO BE REBORN AS AN EATERY AND 21-BED HOTEL

BY JOHN MULGREW

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disused Belfast church could become the city’s latest hotel under revamped plans.

Hospitality group Tullymore House, owner of the Galgorm Resort in Ballymena, proposes turning the former Holy Rosary Church on Ormeau Road into one of its Fratelli restaurants and a 21-bedroom hotel.

Design and planning documents say the vision for the site ‘is a contribution towards the regeneration of this section of the Ormeau Road through the sympathetic reuse of a prominent but derelict listed building and the restoration/extension of the adjacent building to provide a boutique hotel’.

“Since commencing work on the property we have decided, due to several factors, to reposition our initial offering to include an accommodation element,” said Colin Johnston, project manager.

“Once we had the opportunity to get in and start work, we were able to fully appreciate the sheer size and scale of the space, and, after exploring a number of options, we agreed there was potential to create an exciting accommodation offering to complement the restaurant.”

MARCH HRNI • 7

foodnews

WORKING TO ENHANCE THE VISITOR EXPERIENCE F

ood NI is delighted to be working closely with Mid and East Antrim in its drive to create a dynamic food and drink network that will yield positive benefits for both food manufacturers and catering businesses in this important region.

Our support has included a series of visits to businesses in the area and a workshop involving Charles Campion, among the most influential advocates for our food and drink in Britain. The initiative is another good example of the work of Food NI to promote the industry’s development and to enhance its contribution to the local community and especially rural communities here.

Charles, a widely respected Master Chef judge and influential food writer, recently visited a number of hotels and restaurants for discussions about their business planning. He’s a very good friend of Northern Ireland in Britain and beyond.

Feedback indicated that all found the visit very worthwhile in helping to sharpen their business operations and future plans. Charles certainly has the knowledge and experience to advise both food producers and those serving food and drink here.

This initiative was immensely important because we all know just how important quality food, imaginative menus and excellent service are to the visitor experience, especially for tourists.

And we all want to support the work of Tourism NI and Tourism Ireland in boosting tourism revenues. Food and drink is a vitally important part of the tourist experience and contributes substantially to increasing holiday satisfaction.

Research shows that potential visitors now expect good food when deciding on a location. So, it’s essential that Mid and East Antrim, as well as every other part of Northern Ireland, invests time and resources in building their reputation for quality and innovative food and drink. We need to focus on telling the world that Northern Ireland is the place to go to enjoy the very best food and drink.

It was immensely encouraging to read very positive reviews of the quality of the food experience here recently by the likes of Jay Rayner and Charlotte Pike. And another key role of Food NI is in organising such visits by opinion shapers to Northern Ireland, especially to colourful and inspirational events

BY MICHELE SHIRLOW, CHIEF EXECUTIVE, FOOD NI such as the annual RUAS show at Balmoral Park.

Our work with Mid and East Antrim is the most recent example of our advice to - and expert support for - local councils here in developing their food and drink experience.

We certainly have a great story to tell.

Our package includes natural produce, the freshest ingredients, superb fish and world-class meat. We have many great restaurants and hotels working with local suppliers in the creation of original Northern Irish dishes. Our focus must be on achieving world-class status for our food and culinary provision. There’s clearly much still to do, particularly in areas such as skills and training.

Mid and East Antrim’s new Food and Drink Development Strategy is focused on increasing the number of quality tourism businesses here and helping producers to win more sales overseas.

The new food and drink network provides a framework for an exchange of views, knowledge and experience.

By working together, we can all ensure that the objectives are achieved… and as quickly as practicable for the benefit of all participants and the wider community.

OLIVERS TARGETS LUNCH MARKET WITH NEW CASUAL MENU

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livers Restaurant in Ballyhackamore has launched a new casual lunch menu, with the aim of attracting more lunchtime trade following reports many workers opt for a miserable sandwich or leftovers while working through their designated hour.

Peter McCloskey, owner of Olivers café and deli in Belmont, and the Knock restaurant in east Belfast, has worked with his experienced team of chefs, front of house and bar staff to create a

8 • HRNI MARCH

relaxed dining atmosphere, with only top quality, local products used to create the menu.

“We opened in May 2016 and, since then, we have had positive feedback, a healthy evening trade and are welcoming in our locals for a hot cup of coffee on a cold day,” said McCloskey.

“Now, we’re hoping to see more visitors come through the door for that lunch experience that they may think only exists in the city centre. We’re dedicated to serving delicious dishes, which come out of the kitchen quick enough to enjoy during the lunch hour, but without that feeling of being rushed.”

Fruit and vegetables from Evergreen, Abernethy Butter, fresh seafood from

Ewings, Oliver’s own and Yellow Door fresh baked bread, Carnbrooke meat and Young Buck cheese from Newtownards all appear on the menu, creating snacks and starters such as Irish mussel and crab claw hot pot, Thai chilli beef, and mains such as 66-day salt aged Co Down Hereford ribeye, and Carnbrooke Butcher’s cut sausage with pork, apple, black pudding and mash.

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

restaurantprofile

Buba Belfast

ANDREA O’NEILL, CO-OWNER WITH HER HUSBAND TONY, TALKS TO HRNI

and lighting has also been well thought out with funky playlists and even funkier lighting with neon Buba graphics adorning the wall beside the bar and an impressive centre piece of 20 multi coloured origami paper lanterns which give the interior that wow factor.

WHEN DID YOUR RESTAURANT OPEN? Buba opened for business on January 25. The food we serve is inspired and influenced by the rich flavours of the modern day Eastern Mediterranean, Middle East and North Africa. There is no doubt that Belfast offers a superb range of top quality restaurants producing fantastic cuisine. We feel Buba fills a gap in the market for this type of cuisine and it will be a unique and tasty addition to the rich mix.

TELL US ABOUT THE SPACE A warm, vibrant colour palate of burnt orange, teal and copper sets the tone.

Seating is a mix of comfortable and plush banquette seating around the perimeter with large central tables perfect for large parties or for getting to know your dining companions that little bit better. You can also dine right in front of the kitchen pass on high stools, the perfect seat to watch the chefs at play, barbecuing on their favourite new toy, the charcoal Green Egg, which scents the air of the restaurant with the smoky fragrance of grilled spiced lamb, monkfish skewers and our Picanha steak. Heating, music

www.hospitalityreviewni.com

WHAT’S ON YOUR MENU? The inspiration for the menu is the rich flavours of modern day Eastern Mediterranean, Middle East and North Africa. It is comprised of lots of small plate dishes, designed to share and to give you a sample of all of the rich culinary traditions, exotic produce, flavoursome spices and cooking techniques this region is known for.

DOES YOUR MENU CHANGE OFTEN? We will change the menu seasonally to make the most of the highest quality ingredients available. Although already, after only a couple of weeks, we can see firm favourites such as our spicy lamb and halloumi fries, which we know will be staple dishes on our menus all year round.

Alongside our menu, we offer interesting, vibrant specials which our chefs love to create, working closely with our bar staff who create complementary cocktails to complete your dining experience.

WHAT IS YOUR FOOD SOURCING POLICY? Locality is key in sourcing our main ingredients; for example, all of our meat comes from Hannan Meats in Moira.

Obviously, we have to look a bit further afield for our spices!

twitter.com: @Hosp_ReviewNI

HAVE YOU FACED ANY PARTICULAR CHALLENGES TO DATE? As with all new restaurant openings, there have been challenges, but thankfully they were minimal and we experienced a very smooth opening.

Recruiting high quality staff is always a challenge but we are delighted to have a great team so far, made up from both new staff members and those trained through the ranks in our sister restaurant Coppi.

HOW DO YOU MAKE YOUR RESTAURANT STAND OUT FROM COMPETITORS? We have introduced something different for Belfast, a unique take on flavours which is part of the reason we have been so popular since opening. As with Coppi, we know there is a demand for restaurants which serve food later in the evening so we have based our Buba model around evening dining, serving food from 4pm each day, right up until midnight at the weekends. We have also dedicated half of our menu to vegan dishes which has proved popular.

Website: www.bubabelfast.com Email: info@bubabelfast.com Tel: 028 95680162 Social media: @bubabelfast

MARCH HRNI • 9

foodnews

NEW LICENSED RESTAURANT OPENS IN BELFAST’S TITANIC QUARTER A

new restaurant, Rain Check, has opened in the Arc Retail complex in Belfast’s Titanic Quarter, adding to the growing hospitality, retail and leisure offering in the area and creating 10 new jobs.

Opened by Andrew Davison and Graham Johnston, who already have a presence in the complex through joint ownership of the neighbouring SPAR store, the new restaurant represents completion of an £800,000 total investment across both units.

Customers can enjoy breakfast, lunch or dinner in the 42-seat, licensed restaurant, which offers views of the Abercorn Basin and waterfront walkway.

“We have been operating our convenience store business in the ARC Retail for over four years servicing a mix of customers from people who work, study and live in Titanic Quarter, to tourists, concert and event goers,” said Johnston. “We embraced the opportunity to diversify our offer even further with our restaurant, Rain Check, providing a delicious and varied menu, a relaxed atmosphere and great waterfront views.

“Our chef is Caribbean, so we have a real mix of local and international dishes. We offer a wide range of glutenfree and vegan options catering for all dietary requirements. We have been delighted with the support we have

ASPIRING CHEFS REACH SEMI-FINALS OF HOT CULINARY COMPETITION

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hree aspiring young chefs from South Eastern Regional College (SERC) have reached the semi-finals of the Country Range Student Chef Challenge 2018 competition.

Team members Aspiring young chefs Darren Boyle from Newcastle and Eoin Gallagher from Castlewellan are pictured from the Level 2 with their mentor and tutor Michael Gillies. Ciaran professional cookMagee from Downpatrick is also part of the team but not pictured. ery course Eoin Gallagher, Darren Boyle and Ciaran Magee, who study at the College’s Downpatrick Campus, received encouraging feedback from the judges at the paper-based stage of the entry.

The students were travelling to the City of Glasgow College on February 8 to compete against 16 other teams.

The Country Range Student Chef Challenge provides students with the opportunity to showcase their culinary skills at one of the leading competitions across the country and is open to teams of full-time hospitality or catering college students.

During the competition, students will be judged on key practical culinary skills, making full use of ingredients to minimise waste, and showing an understanding of cooking methods used to produce their menus. The students will be working in teams to prepare, cook and present their menu within a 90-minute period.

“This is a fantastic achievement for both mentors and for the students involved,” said James Currie, head of School for Business, Hospitality and Tourism.

If successful, the students will progress to the competition final at Hotelympia in London this March.

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Pictured are, from left, James Eyre, commercial director of the Titanic Quarter and Graham Johnston, owner of Rain Check.

received from our customers in our opening week, and online reviews have been fantastic.”

NANDO’S AND FIVE GUYS TO OPEN IN CRAIGAVON, CREATING 100 JOBS

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ushmere Shopping Centre has confirmed work is underway to expand its Craigavon site, after securing investment commitments from two of the world’s biggest restaurant brands, Nando’s and Five Guys.

Two new units with a combined space of more than 7,000 square feet are under development to accommodate the new family restaurants before they open in the third quarter of this year.

Nando’s, which currently boasts five outlets in Northern Ireland and is popular for its flame-grilled PERi-PERi chicken, is committing up to 40 new full and part-time roles for the new venture.

“We are delighted to be adding Rushmere to our expansion plans,” said David Malanaphy, vice president for Ireland at Five Guys. “Five Guys is one of America’s fastest-growing restaurant chains and has almost 1,500 stores worldwide, with another 1,500 in development.”

Five Guys will create around 60 new local jobs at Rushmere.

“Location, the right retail mix and access to big brands are what our customers enjoy, and we’re delighted to be dramatically increasing our restaurant provision with this outstanding new offer,” said Martin Walsh, manager of Rushmere Shopping Centre.

Rushmere Shopping Centre attracts over 6.5 million visitors a year. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

chefprofile

CHEFPROFILE RAYMOND MORAN, HEAD CHEF AND PARTNER OF NEW DERRY RESTAURANT SODA AND STARCH PANTRY AND GRILL, TALKS TO HRNI duce to work with.

We will be focusing on seafood in the restaurant and we are well placed to get fantastic seafood from Greencastle.

WHEN DID YOU FIRST GET INTO COOKING? I was on my way to a large hotel in Cavan to be a waiter when a head chef from a local restaurant in Derry offered me a position as a commis chef in his kitchen, and so it began.

After 20 odd years, ironically the same person has now offered me the opportunity to open my own restaurant in my native City of Derry.

HAVE YOU ANY CULINARY QUALIFICATIONS? I studied for one year at the North West Regional College where I achieved my City and Guilds. During my second year, I left to start working in the industry. The fast pace of the working environment provided me with the right kind of experience to develop my career.

I have a vast collection of cookery books and I’m always trying new recipes. In essence, I have learned indirectly from all the greats in the culinary world, from Rhodes to Trotter.

WHAT IS YOUR BACKGROUND IN THE TRADE? I deliberately moved around a lot in my early days trying to get as much experience as possible, working in restaurants and hotels at home and abroad. At the age of 26, I finally returned and took up my first head chef position in Oysters.

Fast forward a number of years, I was head chef at Harrys at Bridgend in Donegal before setting up my own business.

For the last number of years, I’ve also been working in the family business with my brother. We catered for major outside events, private dinners and weddings in the North West.

HAS ANYONE INSPIRED YOU THROUGHOUT YOUR CAREER? I’ve been lucky to work in some fantastic hotels and restaurants with excellent head chefs. I’ve learnt something from each of them and this has shaped the style of chef and kitchen manager I’ve become. I’m always looking for inspiwww.hospitalityreviewni.com

WHAT STYLE IS YOUR COOKING? I believe in letting the produce do the talking and in giving the customer a choice in what they want to eat. I’ve always stuck to that.

It’s rewarding when a regular customer tries something new and enjoys it.

WHAT SIZE IS YOUR STAFF? We will be opening with a small team in the kitchen. There will be four chefs. Hopefully we will need more as the popularity of Soda and Starch Pantry and Grill grows in the coming months.

ration in books and benchmarking new restaurants to see what they are doing.

What I love about being a chef is the fact that you are always learning.

WHEN DID YOU JOIN YOUR CURRENT VENUE? It is a new venture opening at the end of February and the first restaurant that I’ve been a partner in. So, there are some nerves at the minute but I’m looking forward to getting back behind the stoves and cooking the food that I like to eat myself when I am out. Good classic Northern Irish comfort food with a little twist.

WHAT IS YOUR FOOD SOURCING POLICY? If it’s good enough, tastes great and it’s at the right price, then don’t be afraid to use it. The majority of the ingredients will be locally sourced but I have some produce from further afield.

Things have changed since I started in the industry, and we are spoiled for choice. We have excellent quality pro-

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WHOSE CAREER WOULD YOU WISH TO EMULATE? I’ve always liked what the Flynns have done and I admire the fact they want to be in Dungarvan and of course that people will travel to them. That’s amazing for their community.

HAVE YOU ANY INTERESTS OUTSIDE OF WORK? My wife Jessica and I had our first baby last year and we have another one on the way so, for the foreseeable numbers of years, I am all theirs!

SODA AND STARCH PANTRY AND GRILL OPENS ON FEBRUARY 28. OPERATED BY LOCAL ENTREPRENEUR CIARAN O’NEILL, THE RESTAURANT IS LOCATED IN THE CRAFT VILLAGE, DERRYLONDONDERRY. MARCH HRNI • 11

foodnews

DALRYMPLE NAMED NI PUB CHEF OF THE YEAR B

Pictured are Colin Neill, chief executive of Hospitality Ulster, Terry Dalrymple and Sammy Wilson, MP for East Antrim.

illy Andys’ Head Chef Terry Dalrymple has been awarded Pub Chef of the Year for Northern Ireland by the All Party Parliamentary Beer Group at Westminster, which promotes the unique role of pubs in UK society.

Dalrymple was presented with the award in January by Sammy Wilson, MP for East Antrim, and Colin Neill, chief executive of Hospitality Ulster, at the popular pub located outside Larne. He narrowly missed being placed in the top eight pub chefs across the UK as a whole.

Neill said Hospitality Ulster is working hard to highlight the fantastic quality of food in local pubs, as well as raising the status and highlighting the skills of the chefs who provided those meals.

“We are really pleased that Terry has done so well,” he said.

“He has been a chef for over 25 years, starting in Carriages in Larne, moving to the Highways

THE IVORY INVESTS £75,000 IN REFURBISHMENT

Head chef Kieron Donnelly is pictured, centre, with Adam Stockman and Brian Stockman, the father and son team operating The Ivory.

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he Ivory restaurant on the top floor of House of Fraser has re-opened following a £75,000 refurb investment, as part of a wider £5m refit of the Belfast department store.

The restaurant has decked out the space with pastel pinks and blues internally while lime greens and florals take prominence for the balcony area offering panoramic views over the cityscape.

Soft lighting is combined with a

12 • HRNI MARCH

mixture of wooden and grey-tiled flooring, offering an elegant feel for the 2,000 customers the restaurant serves dishes based on local ingredients, from Walter Ewing’s smoked salmon to Kettle beef from Co Fermanagh, every week.

The restaurant is operated by father and son Brian and Adam Stockman, who also operate the Ivory Champagne bar which opened in 2016 on the womenswear floor.

“Guests will instantly notice the improvements we have made from the restaurant interior to completely overhauling the toilet facilities and on the balcony which overlooks the city, raising the restaurant to another level and providing diners with a totally new experience,” said Adam Stockman. “The space is extremely warm and welcoming with corners for cosy catch ups, as well as areas that are perfect for corporate bookings with their own private bar.

“It has been an exciting time for the us including the six-strong kitchen team headed up by Kieron Donnelly with all the changes and we look forward to delivering our signature food coupled with our renowned service to guests in the newly refurbished setting.”

before becoming head chef in Billy Andy’s. This is the first time that he has been entered for the competition and is recognition for the excellent work which he does personally and not only his kitchen skills but the management of a large team of kitchen staff and trainee chefs.

“He is proud that he is selftaught and enjoys training young people in the trade, believing that the best training occurs on the job in the kitchen. The pub prepares hundreds of top quality meals every week using local ingredients, much of the meat coming from animals which graze the fields which surround this pub in the middle of the countryside.

“The menus and the presentation of the food would not be out of place in some of the best Belfast and London restaurants without the price tag of such establishments.”

SEARCH UNDERWAY FOR THE NEXT NATIONAL CHEF OF THE YEAR

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he Craft Guild of Chefs has begun its quest to find the next National Chef of the Year, among the most respected and prestigious culinary titles with a 46-year history of winners such as Gordon Ramsay, Mark Sargeant and Hrishikesh Desai.

Chefs must complete an online entry form and then battle it out in one of four tough semi-finals, cooking up three courses in just two hours. The competition is open to chefs who are 24 years or older on February 1.

Chefs have until March 30 to submit their entry, a shortlist of 40 chefs will be revealed on May 18, semi-finals held on June 12 and 19, and 10 chefs will go through to the National Chef of the Year final at The Restaurant Show on October 2.

Full details of the brief and an online entry form can be found at www.nationalchefoftheyear.co.uk.

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restaurantprofile

A SHARED PASSION FOR FOOD CELEBRATED FRENCH CHEF JEAN-CHRISTOPHE NOVELLI AND JIM MULHOLLAND, RECENTLY APPOINTED HEAD CHEF OF NOVELLI AT CITY QUAYS IN BELFAST, TALK TO ALYSON MAGEE

Jean-Christophe Novelli is pictured with Jim Mulholland

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n authentic Mediterranean dining experience championing local produce is coming to Belfast next month as part of a unique partnership between French-born celebrity chef Jean-Christophe Novelli and esteemed local chef Jim Mulholland.

The restaurant will open next month as part of the new AC Hotel Belfast, a £25m hotel owned and developed by Belfast Harbour in its landmark City Quays development.

Situated on the waterfront, with unparalleled views across Belfast Lough, optimised by a double-height glazed façade and open-air terrace, the 112seat restaurant marks Novelli’s first foray in the island of Ireland. Belfast is also the first site in the AC Hotels by Marriott global portfolio to feature a destination restaurant.

Mulholland first met Novelli at the Balmoral Show in Lisburn, later cooking for the celebrated chef at the Ballyrobin Country Lodge, where his visit caused great excitement among the team.

“On my side, there was very much a mutual respect and his talent shines out for me,” says Mulholland. “I think we are very similar in our outlook and our food.

We got on really quickly through our passionate love for food.”

Novelli, a five-AA Rosette, multi-Michelin star chef, has similarly effusive words for Mulholland. www.hospitalityreviewni.com

“He blew me up with his fantastic cooking,” says Novelli. “It’s like a love story, we fell in love right away. I know pretty well when someone is capable and has that touch that makes the difference, and the right attitude and, importantly, I think it is better to have someone local, someone from the land.”

Novelli was approached, among others, by Marriott to operate a destination restaurant at the beginning of the hotel project, and was attracted to the brand, the city and the specific location.

“Belfast is definitely the place where things are happening,” he says. “It is clearly a place not to miss.”

Both chefs have been overseeing the final fit-out of the kitchens and dining room ahead of the April opening. An introductory menu will run for around three months to test the new kitchen and staff, and gauge customer reaction. “I’m more interested in the second menu to be honest,” says Novelli.

“We’re going to come in with some really nice, well-balanced dishes,” says Mulholland. “We’ll have Jean-Christophe’s expertise, signature dishes and classic French cooking style and I’ll bring the local element in, the suppliers, the fantastic food we have in Ireland and then hopefully we’ll merge it together.

“I’m in contact with a lot of local suppliers, and class some as friends as we’ve had such a close relationship.

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Once we tie the key suppliers down, we’ll promote them on our menu. Locality for me is what I’m about and I think if we support local, then the local people support us back.

“I’m a big believer in going to the place with my chefs and tramping them round the fields. When they go out and see the product, then they have respect for the product and it’s passed through the front of house staff to customers. I’ve seen chefs who are very wasteful and, when they see what goes into it, they respect that product.”

Ahead of the opening, Mulholland is hoping to pull together a team of 10 chefs and, between his contacts in 10 years of working with local colleges and the draw of both the Marriott brand and Novelli’s name, a number are already in place.

And will a Michelin star be the goal?

“He’s more than capable to have a Michelin star,” says Novelli.

For Mulholland: “We want to get in there and get a high standard of food and get it right and, once we think among ourselves that we have achieved what we want to achieve, there are those possibilities on down the line but that’s not our focus initially,” he says. “It’s to do really good, reasonably priced food at a high standard and to get it right from day one and continue with it and keep the consistency.”

MARCH HRNI • 13

ifex2018preview

WHAT’S COOKING AT IFEX 2018 OPENING HOURS OF IFEX 2018

TUESDAY, MARCH 20: 10AM–6PM WEDNESDAY, MARCH 21: 10AM–6PM THURSDAY, MARCH 22: 10AM–4PM

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FEX, Northern Ireland’s premier food, drink, retail and hospitality event, returns to the Titanic Exhibition Centre, Belfast from Tuesday, 20th to Thursday, 22nd March and, with thousands of visitors expected to attend, it’s one of the most eagerly anticipated industry events of the year.

As a biennial event, IFEX 2018 is the only chance within the next two years for buyers to meet with over 200 suppliers and manufacturers, watch hundreds of chefs compete, and network with thousands of industry colleagues, as the next IFEX isn’t until 2020.

Following the highly successful 2016 show, event specialists Fresh Montgomery have worked hard to create an exhibition that is set to be even bigger and better than previous shows and one which delivers exceptional value to both exhibitors and visitors alike. With the addition of Meat@IFEX, which will be home to the World Butchers’ Challenge skills event, and news that the Great Taste Market, showcasing the finest in award-winning products, is returning, IFEX 2018 is set to become a ‘one stop shop’ for discovering and tasting some of the best food and drink products that Northern Ireland has to offer.

Indicating that the demand and anticipation for IFEX is high, both exhibitor numbers and visitor pre-show registration figures are incredibly strong.

You can already feel the buzz in the

14 • HRNI MARCH

atmosphere as the anticipation mounts and March draws ever closer.

“With an exciting mix of exhibitors, hundreds of talented chefs and live competitions, if you’re a stakeholder in the food, drink, retail and hospitality industries, IFEX is a show not to be missed,” said Caroline McCusker, IFEX event manager.

“As the trade event that really galvanises all of those in the food, drink, retail and hospitality sectors, it is important for us to keep evolving and growing the show, and the addition of Meat@IFEX is really exciting for all those in the industry.

“We’re set to welcome thousands of visitors over the three days, who will uncover new products and solutions that will help their business moving forward.”

WHAT’S HAPPENING AT THE EVENT...

• IFEX has once again partnered with The Guild of Fine Food to introduce the Great Taste Market, showcasing the finest in speciality foods from a variety of Great Taste winners from across NI, RoI and GB. • Salon Culinaire is the heart of IFEX, and hosts hundreds of industry and student chefs, raising the bar in terms of culinary excellence in Northern Ireland, with the programme featuring over 30 categories. This year, it will feature three key skill areas – The ChefSkills Theatre,

Street Food International and Edible Art. • Meat@IFEX is a new butchery and meat expo, which will sit alongside IFEX at the Titanic Exhibition Centre. For the first-time in history, the World Butchers’ Challenge will take place in Northern Ireland, and will be housed within Meat@IFEX, where visitors will include butchers, meat merchants, processors, chefs and many more.

• Casting a spotlight on everything from traditional Irish whiskey to flavoured spirits, craft beers to cocktails, Drink@IFEX will showcase the newest drinks and freshest innovations currently on the market.

Industry can pick up tips and enjoy some tastings in this specialist area aimed at those looking for advice, training and inspiration.

• To recognise the excellence of the products on display, IFEX will present a Product of the Show Award. Judged by an independent panel of industry experts, including Adrian McLaughlin, general manager of Carton House and Chef Jack Duffy, this award will highlight the most innovative and high-quality product at IFEX across all categories including catering equipment, grocery, sustainability and technology.

Advance registration is free via the website, www.IFEXexhibition.co.uk, while further information about Team Ireland or Meat@IFEX is available at www. meatatifex.co.uk, and on social media @ IFEX_NI / #meatatIFEX.

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4817 IFE

IFEX is Northern Ireland’s PREMIER showcase of the latest food & drink products, equipment, technology and services for the food, retail and hospitality industries.

FREE TO ATTEND NEW!

Don’t miss Meat@IFEX

a brand new show, co-located with IFEX 2018 – putting meat and butchery at the heart of the food, retail and hospitality industries.

Find out more and register today at ifexexhibition.co.uk 4817 IFEX18 Ad 210x297 Ulster Grocer.indd 1

ORGANISED BY

04/12/2017 15:34

ifex2018preview

OZO TECK OFFERS A GREEN, LOWCOST ODOUR CONTROL SOLUTION

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mong exhibitors at IFEX 2018 will be Ozo Teck Global, which designs and manufactures innovative ozone systems for use in a number of commercial and industrial applications. In partnership with its main distributor CK Direct, Ozo Teck will be exhibiting its latest odour control system for commercial kitchens.

Ozo Teck provides green innovative solutions using ozone, which offers a very simple but extremely effective solution to the many odour issues experienced by a wide variety of businesses from private health care, care homes and hotels to commercial kitchens and industrial food manufacturing.

“Odour problems can create serious environmental issues and potential fines and site closures,” said Another busy kitchen full of equipment; fryers, hot plates, David Thurston, josper oven and grills all going at the same time and lots of greasy smoke to deal with. With NO odour management, what director of Ozo could possibly go wrong...

Teck Global.

“Environmental health officers are keen to find green alternative solutions that provide an effective solution, and our ozone air purifier units provide that solution.

“Ozo Teck has developed a unique solution for odour control in commercial kitchens, replacing more traditional solutions such as Carbon and ESP with ozone, which is easier to install with lower operating and servicing costs.

“Ozone is a very power deodoriser, which is 100 times more powerful that more traditional odour management systems and chemical free. Our odour control units provide quick and simple air purification for hotels, care homes, wash rooms and general communal areas where odour can be a real issue.

“Ozo Teck offers a range of products for short- or long-term rental or outright purchase. With over five years’ experience working with ozone, we can help find the right solution for your problem.”

For further information, contact David Thurston, director of Ozo Teck Global, on landline +44 (0) 208 150 6222 or mobile +44 (0) 7747 600099, at david@ ozoteckglobal.com or visit ozoteckglobal. com.

16 • HRNI MARCH

Above is a newly-fitted system at an industrial food processing site in Manchester; easy to install, easy to service while effective in controlling odour.

A busy kitchen; heads down and crack on with that service.

Ozone is a very efficient, cost-effective solution for - not only eradicating odours - but reducing grease build-up. It is far more effective than current filtration systems.

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2088

Resourceology –

Excellence in Collaborative Resource Management The hospitality industry is booming. Investment in upgrading and building new hotels, more artisan coffees shops, on trend restaurants and roof top bars are giving the Northern Ireland consumers more choice than ever before.

However, the industry still faces challenges. Zero waste to landfill targets, food waste and packaging regulations, an increase in business rates and uncertainty around Brexit can effect business expenditure. A practical and solutions based approach, such as Industrial Symbiosis can offer help. It has a proven track record of creating savings.

Industrial Symbiosis is our resourceology. It brings companies together to identify business resources that can be reused and save waste.

The natural world recycles. Industrial Symbiosis mirrors that within the commercial landscape.

The power of collaboration ensures, where possible, that resources are circulated within our economy. There is potential value in the remnants of postproduction materials, water, energy, process by-products and redundant materials across industries. We aim to ensure resources are fully utilised by providing solutions and networking opportunities to achieve benefits for all.

The creation and longevity of economic as well as environmental benefits are the basic elements of our resourceology.

Reduce waste costs, increase productivity and reduce operating costs.

Why Industrial Symbiosis is Beneficial – Harness technical, regulatory and industry knowledge

Elaine Kerr, Deputy Director International Synergies NI “We understand complex resource issues affecting the hospitality industry having worked with many hotel chains, food suppliers and drinks companies. Offering a bespoke and funded Industrial Symbiosis service protects business time, money and effort in the search for alternative reuse options for resources. Our expertise can identify growth areas and our team encourage engagement that creates a sense of connectivity across the hospitality sector and beyond. Significant savings are to be achieved and we continue to inspire creativity and innovative approaches to resource management.”

Over the last 10 years the Service has demonstrated excellence in collaborative resource management. With an impressive return on investment of £16:£1 this unique service is leading the world in applying Industrial Symbiosis principles to any business.

What Industrial Symbiosis Achieves for Business

– Achieve on-going cost savings leading to increased profits

Generated additional Sales

– Reduce waste disposal costs to help achieve sustainability

£16.2 million

– Increase productivity and reduce operating costs

Delivered cost savings

– Generate economic and environmental benefits within financial constraints and regulation

£25 million

– Create sustainable relationships with solution providers – Utilise skills, unrealised resources, imagination and creativity for product development – Trial new technologies and innovative working practices – Impact organisational culture with best practice for business and the environment

392k tonnes

Let’s Do Resources Better Together

Diverted from landfill

We are exhibiting at IFEX, stand no E2.

Please come along and speak with one of our team.

Reduced Green House Gas Emissions

The Industrial Symbiosis Service is delivered

by International Synergies NI Ltd on behalf of InvestNI.

208894_IFEX A4 Advertorial_AW.indd 1

International Synergies NI Ltd 16 Church Street, Portadown, BT62 3LN, Co Armagh T: 028 3833 3438 E: info@international-synergiesni.com investni.com/industrial-symbiosis

Created & saved jobs

96

340k tonnes

Added value to 1700+ businesses

30/01/2018 12:17

ifex2018preview

FLOGAS IS OFFICIAL ENERGY SUPPLIER FOR IFEX 18 F

logas is delighted to be the Official Energy Supplier for IFEX 18, taking place over March 20-22 at the Titanic Exhibition Centre, Belfast.

“Professional chefs always prefer to cook on gas and as the Show’s official energy supplier, we’re delighted to be providing LPG for the Salon Culinaire, which incorporates the International Street Food Concept Village and the ChefSkills Theatre,” said Paul Ruegg of Flogas. “We are also pleased to support the latest addition to IFEX, the brand-new Meat@IFEXExpo, which is taking place alongside IFEX.”

Pictured at the official launch event for IFEX 2018 are, from left, Brian Hermin, group accounts manager for Flogas; Sean Owens, Salon Culinaire director, IFEX; Paul Ruegg, senior marketing officer, Flogas; and Caroline McCusker, IFEX event manager.

RAPIDLY EXPANDING WORKWEAR SUPPLIER OPENS NEW SHOWROOMS

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from overseas, we have appointed two new distributors in the UK and are in discussion with a further two distributors on the Continent,” said McCabe.

Uniformal will be exhibiting at IFEX over March 20-22 (STAND NO. D15). However, if you cannot wait until then, you can contact the business directly to schedule a visit to its showrooms in Fashion City, Dublin 12, just off the M50.

ublin-based uniform and workwear manufacturer Uniformal has announced the opening of its new showrooms in Fashion City – just off the M50. The recently expanded 15,000-square-foot facility also includes an in-house design studio and in-house manufacturing facility.

“The new showroom, which is only 15 minutes from the City Centre, will act as a one stop shop for any bar or restaurant owner or hotel manager looking to source premium quality, on-trend uniforms and workwear for their staff,” said Barry McCabe, managing director of Uniformal.

In addition to designing and manufacturing its own collection of staff clothing and custom aprons, Uniformal also stocks a wide range of workwear collections from around Europe that can’t be found anywhere else.

The company specialises in creating contemporary and hardwearing bespoke uniforms for top hotels, bars and restaurants throughout Ireland and beyond. Its stylish and functional uniform clothing and workwear range spans from couture dresses and tailored frockcoats to its trade-mark custommade leather and canvas bar aprons.

Uniformal collaborates with brands and companies of all sizes and backgrounds both here in Ireland, and internationally, to create individual uniform and workwear collections from scratch.

The company proudly includes luxury hotels such The Shelbourne, The Merrion and The Westin as clients along with international drinks companies such as Jameson (Irish Distillers), Diageo and Brown Forman, to-date gaining most of their business through word of mouth.

“There are a number of exiting international hotel contracts in the pipeline for Uniformal and, with increased ongoing interest 18 • HRNI MARCH

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drinksnews

OPENS NEW CENTRE FOR VISITORS

ademon Estate Distillery, producer of Shortcross Craft Gin, has opened a purpose-built visitors’ centre.

The distillery, located near Crossgar, has also launched a programme of tours to enable visitors to see how the award-winning gin is produced and a new single malt Irish whiskey is currently maturing. The distillery was created in 2012 by Fiona and David Boyd-Armstrong.

Visitors can enjoy a multi-sensory walk to a river on the property, while the visitors’ centre displays Irish photographer Patricia Pyne’s Co Down dolmens and scenes from season five of Game of Thrones, filmed at the Rademon Estate in 2015.

Visitors will be greeted by David-Boyd Armstrong, and treated to a behind-the-scenes look at the distillery and the precise, by-hand processes that make Shortcross Gin special.

At the heart of the distillery is a 450L copper pot still, furnished with two enrichment columns; the only of its kind in the world.

Botanicals from the estate are combined and distilled with water drawn freshly from the historic estate well. Copper ensures the quality and smoothness of the final spirit and the enrichment columns contribute to the aroma and flavour profile.

The process is completed from start to finish under the watchful eye of Boyd-Armstrong who, throughout the process, tastes and noses each cut to ensure the quality is maintained across every batch of Shortcross Gin. After the distillery tour and a Q&A with the distiller, visitors continue on their gin journey to the Shortcross Gin Bar to enjoy the tasting portion of the tour.

The gin features a range of botanicals including wild clover, elderflower, elderberries and fresh apples from the estate’s walled garden orchard.

These home-grown, indigenous botanicals are key to the unique aroma and flavour profile of Shortcross Gin. The tour includes a Shortcross Masterclass, enabling visitors to craft the ultimate Shortcross gin and tonic at a full bar, including a licensed outdoor terrace for guests to enjoy the cocktail menu. www.hospitalityreviewni.com

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love this time of year, birds singing in the morning (except Saturday when you really want a lie in), long warm evenings, (there’s a quare stretch in them evenings boy) and summer Sunday afternoons in the garden, well, we have to be optimistic!

As the seasons change, so too does our food and wine choice. You can start to move away from the big juicy, spicy full-bodied reds which have provided so much comfort over the cold winter months.

I’ve really missed white wines and, now that you’re preparing salads and lighter foods, you can bring on the Albarino, Sauvignon Blanc, Moscato, Pinot Grigio, Prosecco, the juicy strawberry and cherry fruit laden rose wines, and the light Pinot Noir or Beaujolais-style reds. Crisp refreshing wines which invigorate your palate and awaken you taste buds with lemon, lime and pineapple flavours dancing all over you tongue (pause), I just had to go and pour myself a glass. I always find the creative juices flow much easier when I’m ingesting the wine I’m writing about… ah that’s much better.

Kick start you early evening with a glass of Prosecco or a light rose just to simulate you digestive juices. Sauvignon is always a great way to start of an afternoon BBQ. Known for its aromatic dry whites, Sauvignon Blanc is one of the most distinctive white grape varieties. In the glass it is almost instantly recognisable. Sauvignon’s flavour remains true to itself because it rarely takes well to oak. Fruit flavours range from gooseberry to intense white grapefruit, pineapple and even blackcurrant sorbet.

Sauvignon works fantastically well with starters, asparagus, wild mushrooms, prawn with avocado, goats cheese tartlets, caesar salads etc.

Santa Rita has created a new ‘Early Release’ 120 Sauvignon Blanc. The objective is to create something incredibly fresh and aromatic and to be the first 2018 Sauvignon on the market. Watch this space, arriving sometime in April, Deja Vu Beaujolais Nouveau.

If you’re cooking some light steamed or grilled fish, be adventurous and buy Albarino, Duesa Nai by Marques de Caceres. If Chardonnay is Dolly Parton, then Albarino is Grace Kelly; elegant refined and oozing with class. Albarino is bursting with some peach and apricot fruit and an almost salty finish (it is made with grapes grown very close to the sea), making it exceptional with mussels, oysters or any steamed white fish, push the boat out and go for Turbot.

Pinot Grigio will never disappoint and it’s a fairly simple inoffensive wine which can we served with a range of salads, pork or chicken dishes.

For something completely different, try a super chilled glass of Moscato exploding with peach and elderflower, a slight spritz and also quite light in alcohol, it’s the perfect Saturday afternoon garden wine.

Pinot Noir is awesome at this time of the year. I like it slightly chilled (about one hour in the fridge). All those red berry fruits, strawberry, raspberry and red cherries, it is such a versatile wine, super with tuna or salmon salads and light beef and pork dishes. Try Ropiteau Les Plants Nobles Pinot Noir or the new Santa Rita 120 Pinot Noir, which is an exceptional example of this versatile grape variety.

QUOTE OF THE WEEK...

“WHAT IS THE DEFINITION OF A GOOD WINE? IT SHOULD START AND END WITH A SMILE.” WILLIAM SOKOLIN

WINE BLOG FROM #WINEBLOGGERNI

R

SPRING INTO SUMMER

BY CIARAN MEYLER

SHORTCROSS GIN

MARCH HRNI • 19

drinksnews

CELEBRATING FOUR DECADES OF TOURISM INDUSTRY EXCELLENCE NORTHERN IRELAND TOURISM AWARDS 2018 SET TO RECOGNISE BEST PRACTICE AND INNOVATION

John McGrillen, chief executive of Tourism NI and Jorge Lopes, country director of Diageo NI, launch the 40th Northern Ireland Tourism Awards.

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ourism NI has launched this year’s Northern Ireland Tourism Awards alongside event sponsor Diageo at the Europa Hotel, the venue for the first awards ceremony 40 years ago and again in 2018.

Tourism businesses across Northern Ireland are encouraged to enter the Awards as Tourism NI searches for best practice, excellence and innovation to recognise and reward.

Since the first award ceremony in 1978, over 400 local businesses have been recognised for their contribution to the local tourism industry.

The awards recognise and reward excellence, best practice and innovation by tourism and hospitality businesses from across Northern Ireland over the past 12 months, and will take place on Thursday, May 24.

Eleven awards are up for grabs including NI Tourism Entrepreneur of the Year, Northern Ireland’s Best Hotel Stay and Most Impactful Digital Innovation awards alongside a streamlined online entry and judging process.

“The Northern Ireland Tourism Awards are about recognising those businesses

20 • HRNI MARCH

and individuals who have delivered world class visitor experiences over the past year and have contributed to the £2.3m spent every day by visitors to Northern Ireland,” said John McGrillen, chief executive of Tourism NI. “2018 marks 40 years of the awards and a very special milestone for the industry, a rare opportunity we can use to reflect on just how far tourism has progressed over the last four decades.

Forty years ago, only 12 travel agents in Europe sold holidays to Northern Ireland compared to the thousands of tour operators programming Northern Ireland as a must experience destination today.

“We are also delighted to be back at the Europa for the 40th anniversary of the awards, a hotel that is part of the tourism and hospitality DNA of Northern Ireland. Our new categories for 2018 are reflective of our change in approach in relation to the growth of tourism and our continued focus on innovation and collaboration to succeed.”

Jorge Lopes, country director of Diageo, said: “We are extremely proud to once again sponsor the Northern

Ireland Tourism Awards, especially in its 40th year. Our brands, including Guinness, Harp and Smithwick’s, have been enjoyed by visitors and locals alike over the last 40 years. Throughout this time, Diageo has remained committed and passionate in our support of the tourism and hospitality sector. This remains the case both today and in the future.

“The industry in 2018 is almost unrecognisable from 1978, so the Awards are an opportunity to acknowledge and celebrate the many businesses, organisations and initiatives that have made Northern Ireland the ‘must visit’ destination that it is today. We wish all entrants the very best of luck.”

Tourism NI is calling on the public to submit archive images and video they may have of tourist attractions, holiday highlights and special visitor experiences of 1978 to be shown at the event ceremony. Images and video should be sent via Twitter to @ NITouristBoard or emailed to tourismni@ morrowcommunications.com.

Award entries closed on February 12.

twitter.com: @Hosp_ReviewNI

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COCKTAIL OF THE MONTH

ANY PORT IN A STORM 35ml The Kraken Black Spiced Rum 15ml ruby port 25ml lime juice 15ml sugar syrup 2 dashes Angostura Bitters

COCKTAIL MONTH of the

WITH THE KRAKEN

In the latest of a regular series, we ask local bartenders to showcase a signature serve featuring the superb premium spirits brands presented by Proximo. Michael Grant, manager at The Stoker’s Halt, Holywood creates a classic cocktail featuring The Kraken.

THE KRAKEN The featured spirit in this month’s signature serve is The Kraken Black Spiced Rum.

ANY PORT IN A STORM 35ml The Kraken Black Spiced Rum 15ml ruby port 25ml lime juice 15ml sugar syrup 2 dashes Angostura Bitters Serve in a gin goblet Topped with ginger beerl

about the bartender Based at The Stokers Halt in Holywood, leading the beverage programme, Michael has been busy refining the categories in preparation for a new Stokers Halt opening in Belfast in 2018.

His strong background in the drinks trade includes stints at Muddlers Club, Oliver’s and Botanic Inns.

“Diversity and a passion for mixed drinks keeps me engaged and driven to expand my knowledge of the industry,” says Michael.

“I am lucky to have been supported by some great managers and owners on my journey. Call in to try Any Port in a Storm at The Stokers Halt, say hello and we are always looking for great bartenders to join the team.”

“The Kraken Black Spiced Rum, imported from the Caribbean, has a great legend around it, named for a sea beast of myth,” says Michael, “and I wanted to play with that in the name of the cocktail, while lengthening the rum with the addition of ginger beer and deepening

Michael Grant, manager at The Stoker’s Halt, Holywood.

it with port.”

THE KRAKEN ® AND OTHER TRADEMARKS ARE OWNED BY PROXIMO SPIRITS. © 2018 THE KRAKEN.

drinksnews

BELFAST VENUE REOPENS AFTER £2M REBRAND

BY EMMA DEIGHAN

Pictured are Michael Stewart and Alan Clancy, directors of House Belfast.

T

he former Madison’s Hotel on Botanic Avenue reopened its doors in January as House Belfast, after its new directors invested £2m in an overhaul, creating 50 jobs.

The venue was taken over by Belfast bar operator Michael Stewart and Dublin businessman Alan Clancy in 2016. They closed Madison’s four months ago to begin the refurbishment.

The result is a bigger venue including a main bar with an imposing cherry

blossom tree acting as a focal point, a mezzanine-style bar area, a function room, cafe space and a whiskey room with wooden-clad walling, as well as 31 refitted hotel rooms.

A basement floor nightclub is currently under construction and due to open in the next six to 12 months, said Clancy, who operates 12 licensed venues around Ireland. House Belfast is the third in his House brand portfolio. Other locations are in Dublin and Limerick.

He said the move north was a “natural fit” for his company NolaClan. “We have bars in every major city in the island of Ireland except Galway, and it made sense to come to the city at this time. House Belfast will have the same attributes as the other House bars,” he said.

Significant investment has also been made in the hotel, amounting to around £15,000 per room, he added.

Room capacity was reduced from 35 to 31 to make way for a space on the first floor that can be hired out for private functions.

“It’s about making much more social

space so that this is an all-day venue,” said Clancy, with food and cocktails also a focus. “We will be open morning, noon and night so that we can cater to morning business meetings with breakfast, to private parties.”

Eight of Madison’s former staff have been re-employed while a further 40 jobs have been created. Another 10 full and part-time roles will be added when the nightclub opens.

Stewart has been a prominent figure in the local hospitality trade for more than 30 years, during which time he has managed bars such as Bob Cratchit’s, some of the former Botanic Inn’s venues, Bamboo Beach Club and more recently The Hudson.

He went into partnership with Clancy to transform Madison’s, which has operated for more than 20 years. “Situated on the vibrant, well-connected hub of Botanic Avenue, and a only a short distance away from areas of culture and heritage interest, we hope that House Belfast will help to attract visitors from home and abroad to this unique part of the city,” he said.

LAVERYS COMMENDED AS MARATHON TRAINING INTENSIFIES H

ospitality Ulster Chief Executive Colin Neill has praised staff at Laverys Bar in Belfast as they step up training for the Belfast marathon in May, to raise funds for the Children’s Cancer Unit Charity.

The charity supports the work of the haematology unit in the Royal Belfast Hospital for Sick Children, which is the only place in Northern Ireland where children with cancer can receive treatment.

So far, 30 members of Laverys staff have signed up for the challenge and begun training for the marathon relay.

“Like other bars and hospitality outlets, the staff of Laverys have signed up to raise funds for a very worthy cause,” said Neill. “I know that in many pubs customers often join in with staff and take on a range of tough and often unique challenges.

“Not only are the funds raised vital to support the important work of charities such as the Children’s Cancer Unit Charity, but it can also build 22 • HRNI MARCH

camaraderie and a team spirit among staff. We are still in the early part of 2018 so why not make a collective resolution on behalf of your pub, club, hotel or restaurant.”

Any other pub, hotel or restaurant wanting to take up a similar challenge can contact Jacqueline on 07710 436208 or jacqueline@ childrenscancerunit.com. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

LOVE YOUR WHISKEY?

WhiskeyClubNI

drinksprofile

BRAEMBLE GIN LIQUEUR RAISED IN SPIRITED COMPANY BRAEMBLE GIN LIQUEUR IS A SIMPLE YET SUBLIME PRODUCT OF BOTH HERITAGE AND PEDIGREE

A

s it hits shelves in Northern Ireland, HRNI catches up with its founders Mike Aikman (MA) and Jason Scott (JS) of Braemble Cocktail Bar in Edinburgh, and all-round gin-genius Craig Harper (CH):

our own products in Bramble Bar, giving our cocktails an additional point of difference. Three of four drinks ordered in our bar are cocktails so we thought ‘we must be doing this right’. It was Craig who suggested we make a gin liqueur - a gin product in a gin craze! He WHERE DID YOU GET YOUR START IN knew consumer demand was there, but THE INDUSTRY? that the selection wasn’t.

JS: It wasn’t until I moved to Scotland from Australia that I bartended seriously WHERE DID YOU BEGIN WHEN but I’d always thought of bar work as a CREATING BRAEMBLE GIN creative role - mixing drinks, exploring LIQUEUR? brands. When you’re a young bartender CH: We chose a bramble base not only learning how the industry works, you don’t because it fit with the name of the bar, think you’ll ever own your own bar or but because blackberry hedgerows brand - but it’s possible. are part of the heart of Scotland.

CH: My family own a bar and when I was Blackberries when paired with the finest younger, much younger, I helped out. I London Dry Gin, incredible layers of eventually started working with drinks flavour and aroma are released. It brands. I instantly loved being involved in took experimentation to get the vibrant bar culture and consumer education. colour, the complex flavour profile and MA: I joined by complete chance. I was the irresistible smell but now Braemble in Australia and took a job at a bar. I got Gin Liqueur stands out on its own when the bug straight away and progressed mixed with a splash of ginger ale or to supervisor in a couple of months. I tonic but it’s also distinctly recognisable love the atmosphere of a great bar, the in cocktails. opportunity to chat to customers and the JS: Once the product was developed, mates you make along the way. Jason we had to think about the design. We and I worked in neighbouring bars and as called on our friends at Drinksology bartenders here will relate to, we naturally who came up with an infinitely better came to drink in each other’s bars. We bottle and brand than we ever could. ended up working together and it was A lesser-known symbol of Scotland, a after this in 2006 that we set up Braemble bold and proud unicorn logo represents Bar. the impressive myth and legend of the region but also reflects the rare pedigree WHY DID BRAEMBLE BAR FEEL RIGHT of Braemble itself. And in an ode to the AT THAT TIME? thistle, Braemble’s branding is a dark JS: We were fully immersed in the and glossy purple with gold accents. industry. We knew how bars in London, The shape of the bottle neck is great for NYC and further afield put a huge bartenders who really use their tools. emphasis on cocktails but there was a shortage of cool bars delivering signature HOW DO YOU SERVE BRAEMBLE cocktails in Edinburgh. It was the right GIN LIQUEUR? time to introduce a nuts and bolts bar, CH: Ginger is a flavour enhancer so with outstanding service and outstanding ginger ale gives it a fuller flavour and a cocktails - not the glitzy bar or restaurant very refreshing finish. you’d have found cocktails in at the time.

MA: I like the perfect sweetness of We wanted to offer first-class service and Braemble so a premium tonic for me - it quality menus in a deliberately informal cuts through the berry and releases a setting. We play hip-hop music, inside the sharp finish. bar is casual but people associate it with a JS: For me, it’s our take on the memorable cocktail experience. classic Braemble, The Braemble. Its vibrant berry colour means you get an HOW DID BRAMBLE LEAD YOU TO experience right from the pour. Pour BRAEMBLE GIN LIQUEUR? 25ml of gin into a short-stemmed glass, MA: Both Jason and I had been using add 12.5ml lemon juice and 10ml sugar 24 • HRNI MARCH

(L-R) : Jason Scott, Mike Aikman, Craig Harper.

syrup. Fill with crushed ice and stir. Add some more crushed ice and cap with Braemble. Garnish with mint or a juicy blackberry.

DO YOU ENJOY VISITING BELFAST? MA: Is that a trick question? Belfast has produced some of the best bartenders and the best bars in the world. Every time we come, we visit the Duke of York, The Merchant, The Spaniard, Kelly’s Cellars, I could go on. Belfast’s bar culture is very like Edinburgh’s - bars offer quality drinks and personable service. What’s even nicer is there is a humility to the bar staff here - they know they’re good but they don’t over egg it.

ARE YOU EXCITED FOR BRAEMBLE TO TAKE OFF HERE? JS: Our liqueur belongs in Belfast. Its vibrant cocktail culture, well-educated consumers and talented staff will love it and probably find new ways to use it.

WHAT ARE YOUR PREDICTIONS FOR THE GIN/COCKTAIL TRENDS IN 2018?

CH: I’ve heard gin liqueurs are going to be big! Messages of provenance, heritage, technique and quality will be pushed to the forefront becoming core to consumer decision-making. Demand for a fully local drink, both the gin and the mixer will grow so we’ll see bar folk experimenting more and creating more in-house.

MA: Cocktails and signature serves will become less complicated – more about the spirit itself. With that in mind, we’ll see a return to classic cocktails.

To discover more about Braemble Gin Liqueur, visit braemble.com or @ Braemble on Instagram.

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advertorial

MOLSON COORS LAUNCHES PRAVHA TO NORTHERN IRELAND NEW LIGHTER TASTING PILSNER FROM THE BREWERS OF STAROPRAMEN • 4% ABV PREMIUM BEER FROM THE BREWERS OF STAROPRAMEN • UNEXPECTEDLY CRISP, LIGHT & REFRESHING

1

5th Feb 2018 – Molson Coors today launches a new beer, Pravha, into the Northern Ireland on-trade. The 4% ABV premium beer from the brewers of Staropramen has all the iconic flavour and gentle bitterness of a high quality Czech pilsner, but is also crisp, light and refreshing.

The launch is being supported by point of sale material including outlet activation, stylish glassware, bar runners, coasters and signage.

Pravha is brewed using the passion, ingredients and knowledge of the famous Staropramen brewers and represents the unexpected side of Prague, by offering a modern twist on the classic Czech pilsner made with two specially selected malts and premium Czech hops.

The new 4% ABV beer has been designed to leverage the increasing

consumer demand for beers with personality as well as great flavour.

Ryan McFarland, NI Director at Molson Coors, says: “We are delighted to welcome Pravha to the Molson Coors portfolio in Northern Ireland. In Prague, there’s always something new and exciting going on underneath the surface of the city. In the same way, Pravha is the unexpected side of Staropramen, an unexpectedly light and refreshing drinking experience that you might not expect from a traditional Czech pilsner.

“In introducing this beer, we hope to excite our customers and consumers and drive increased rate of sale in the premium world beer category.”

Outlets interested in installing Pravha should email nisupportteam@molsoncoors.com

“We are delighted to welcome Pravha to the Molson Coors portfolio in Northern Ireland. In Prague, there’s always something new and exciting going on underneath the surface of the city. In the same way, Pravha is the unexpected side of Staropramen, an unexpectedly light and refreshing drinking experience that you might not expect from a traditional Czech pilsner.”

Ryan McFarland, NI Director at Molson Coors

www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

MARCH HRNI • 25

Search online: Hospitality Ulster

The Top 100 Hospitality Business Awards are the only Northern Irish awards by the industry, for the industry- celebrating businesses which; through their premises, staff and product offering encapsulate the very essence of Northern Ireland hospitality. These awards recognise the “best in class”- celebrating businesses demonstrating excellence in how they serve both their target audience and customer demographic.

PREMISES NAME

TOWN

Albany

Belfast

Bull & Ram

Ballynahinch

Anchor Bar Complex

Portstewart

Bullitt

Belfast

Auction Rooms

Dungannon

Bushmills Inn

Bushmills

Badger’s Bar & Restaurant

Derry-Londonderry

Café Parisien

Belfast

Bank Bar & Bistro

Newry

Cellar Bar

Lurgan

Berts Jazz Bar

Belfast

Central Wine Bar

Ballycastle

Billy Andy’s

Raloo

Coachman

Magherafelt

Bishop’s Gate Hotel

Derry-Londonderry

Coppi

Belfast

Blackbird

Derry-Londonderry

Corner House

Lurgan

Blakes of the Hollow

Enniskillen

Crosskeys Inn

Toome

Brewer’s House

Donaghmore

Crowne Plaza

Belfast

Browns Restaurant

Derry-Londonderry

Curran’s Bar & Seafood Steakhouse

Ardglass

Search online: Hospitality Ulster Cyprus Avenue

Belfast

Mary McBride’s

Cushendun

Deanes Deli Bistro & Vin Café

Belfast

Mary’s Bar

Magherafelt

Deanes EIPIC

Belfast

Mattie’s Meeting House

Cairncastle

Dirty Duck Alehouse

Holywood

McAleer’s Bar

Dungannon

Dirty Onion

Belfast

McConville’s

Portadown

Dorman’s Bar

Magherafelt

Merchant Hotel

Belfast

Duke of York

Belfast

Millbrook Lodge Hotel

Ballynahinch

Entrada

Derry-Londonderry

Morning Star

Belfast

Errigle Inn

Belfast

Mourne Seafood Bar

Belfast

Europa Hotel

Belfast

Muddlers Club

Belfast

Fitzwilliam Hotel

Belfast

Muriel’s Café Bar

Belfast

Fratelli Ristorante Pizzeria & Bar

Belfast

National Grande Café

Belfast

Friel’s Bar & Restaurant

Swatragh

Newforge House

Armagh

Front Page

Ballymena

NOBLE.

Holywood

Fullerton Arms

Ballintoy

Northern Whig

Belfast

Galgorm Resort & Spa

Ballymena

Old Thatch Inn

Castledawson

Garrick

Belfast

Owen’s Bar

Limavady

Ginger Bistro

Belfast

Ownies Bar & Bistro

Carrickfergus

Granny Annie’s Kitchen

Belfast

OX

Belfast

Hagan’s Bar & Bar Bella

Dungannon

Parson’s Nose

Hillsborough

Harbour Bar

Portrush

Peadar O’Donnell’s

Derry-Londonderry

Harp Bar

Belfast

Pier 36

Donaghadee

Harry’s Shack

Portstewart

Plough Inn

Hillsborough

Hillside Bar & Restaurant

Hillsborough

Quays Bar

Derry-Londonderry

Hop House

Bangor

Ramore Wine Bar

Portrush

Howard Street

Belfast

Ruby’s Bar

Larne

Ivanhoe Inn & Hotel

Belfast

Sally’s

Omagh

James Street South

Belfast

Saltwater Brig

Kircubbin

Jenny Watts

Bangor

Salty Dog Hotel & Bistro

Bangor

John Hewitt

Belfast

Sandinos Café Bar

Derry-Londonderry

Keegan’s Bar

Armagh

Shu

Belfast

Kelly’s Cellars

Belfast

Slieve Donard Resort & Spa

Newcastle

La Taqueria

Belfast

Sunflower

Belfast

Lavery’s

Belfast

Sweet Afton

Belfast

Limelight

Belfast

Taphouse Gastro Pub

Enniskillen

Lobster Pot

Strangford

Tedfords Kitchen

Belfast

Lough Erne Resort

Enniskillen

Union Street Bar

Belfast

Manor House Country Hotel

Enniskillen

Wine & Brine

Moira

barprofile

THE BLAKLIST YOU WANT TO BE ON ONLY ANTHONY FARRELL COULD CONCEIVE THE ENIGMATICALLY-NAMED FOURIERS /’BLAKLIST/, A NEW ADDITION BRINGING EXPERIENTIAL AND CONCEPTUAL FOOD & DRINK TO BELFAST’S BAR SCENE, SAYS ALYSON MAGEE

FOURIERS /’BLAKLIST/

T

he bar’s name is a nod to 19th century French mathematician and physicist Joseph Fourier, whose analytic theories around heat transfer and vibrations are still used today.

In his latest venture, Anthony Farrell has applied the simple processes of art and math to design and layout the bar, inform the food and drinks offer and even create his own centrifuge by perforating a tumble dryer…

“We recognise patterns through art, food, drinks and service, and it’s taking out all the noise and stripping it back to what people actually like,” says Farrell. “The application of processes is the big thing; taking all the processes and consolidating them into a simple offering that people will be inspired by.”

What does this mean in practice?

Taking a kitsch cocktail such as a cosmopolitan or margarita and making it world class and a piece of art, for example, or bringing in high-quality draft cocktails on a rotating pump.

FOURIERS /’BLAKLIST/ 2 LITTLE DONEGALL STREET, BELFAST WEBSITE: WWW.FOURIERSBLAKLIST.COM/ FACEBOOK: @THEBLAKLIST SAN-GREAL BARTENDING TEL: 07732 478455 EMAIL: INFO@SAN-GREAL.COM

F

ew make it but all are welcome.

So reads the strapline for Fouriers /’Blaklist/, a new venue taking Belfast’s bar scene up another notch.

Located in the ground floor of a unique Edwardian building on Little Donegall Street formerly housing the 28 • HRNI MARCH

Frames Complex and, before that, Robert Watson & Co – supplier of furniture to the Titanic - Blaklist opened its doors in December.

The location, edging both the buoyant Cathedral Quarter and up-and-coming Smithfield and Union, is promising given the huge on-going expansion of Ulster University’s neighbouring campus.

Blaklist offers something completely new, with customers welcomed into the sumptuous surroundings of 1900s Belle Epoque France meets steam punk baroque; “a working man’s gentleman’s club,” straight from the inimitable imagination of Anthony Farrell.

Each of Farrell’s previous creations have brought something new and freeform to Belfast’s bar trade from Love & Death Inc to Aether & Echo and APOC, and Blaklist is no different but, at the same time, completely different.

On offer are innovative mixed drinks and cocktails, a draft cocktail programme and even a new focus on health and wellbeing with low- and no-alcohol or vitamin-infused beverages.

“We don’t need to have a massive menu but can have an experiential, conceptual cocktail programme that’s there to inspire,” says Farrell. “And there’s no such thing as no, we’re trying to bring that back.”

The food offer is equally important, based around tapas and sharing plates inspired by the dishes of Catalonia but heavy on local produce. Never one to shirk lofty ambitions, Farrell is aiming

to translate food science from Michelin chefs into a bar environment.

He cites Ferran Adrià’s El Bulli as an influence, alongside the historic art deco cocktail bar Boadas on Barcelona’s Ramblas.

The hope is Blaklist will become an artistic meeting place, where customers can enjoy respite from the alienation and disconnection of the digital age. Shared experiences, storytelling, possibility and diversity are the aim, with Paul Burns bringing an experiential element to Blaklist’s music and entertainment.

“We are close to the art college and are going to focus on showcasing new products, fashions and even life coach talks,” says Farrell. “It’s exciting because we’re not in the position we’ve always been of underfunded and under pressure.”

Among the lessons learnt along the way have been the pitfalls of expecting too much. “You really do think you can run before you walk when you go out in business, especially in the hospitality trade,” says Farrell. “I wish I could speak to myself 10 years ago, and give myself a good shake.”

twitter.com: @Hosp_ReviewNI

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barprofile

AT THE CUTTING EDGE OF THE BAR TRADE

A

nthony Farrell is arguably the leading creative force behind innovation in, and elevation of, the Belfast cocktail scene over the last decade.

From the pioneering establishments Love & Death Inc, Aether & Echo, APOC and now Blaklist to San-Greal Bartending, a training ground for the city’s best talent, Soda is always at the cutting edge of the scene.

An art college graduate, he has carried his background in interior and graphic design into the bar trade with each venue notable and distinct in concept, branding and décor.

Soda’s background in hospitality includes Paul Rankin’s Cayenne and management roles in Ten Square and Café Vaudeville, after working summers in the bars of NYC during his college years and picking up a love of cocktails.

It was trips to the great cities of Paris, Rome and in particular Barcelona, however, which inspired the drive for excellence and creativity he has brought to San-Greal and the bars he has created.

San-Greal, established in 2005 and still going strong, services private and corporate events from weddings and festivals to the MTV Europe Music Awards; an operation involving 116 www.hospitalityreviewni.com

staff working across three sites.

Most of the bar managers of Belfast have passed through SanGreal’s training courses, including many who have gone on to excel internationally. A complementary initiative, the non-profit Dead Matadors Club training association, has been running since 2014.

Love & Death Inc was opened in 2010, Aether & Echo followed in 2013 and APOC in 2014, with Soda picking up numerous accolades over the years from his drinks, bartending, bars and design work.

twitter.com: @Hosp_ReviewNI

While retaining copyright over the Love & Death brand name, he has passed on management of the three Belfast establishments to focus on Blaklist and, if the new venture proves successful, may even look at rolling it out to other markets.

Training remains a focus, meanwhile, both through expanding San-Greal and exploring the possibility of creating professional bartender courses and even an apprenticeship programme reclaiming bartending as a professional trade.

MARCH HRNI • 29

hotelnews

RECRUITMENT DRIVE UNDERWAY FOR GRAND CENTRAL HOTEL

H

astings Hotels has commenced its recruitment drive for the Grand Central Hotel, starting with the role of general manager.

The leading local hotel group is creating up to 150 positions for the new hotel, which opens its doors in June following a £53m investment.

Other roles currently being recruited include operations manager, front office manager, housekeeping manager, food & beverage manager and executive head chef.

“When the Grand Central opens, it will be Northern Ireland’s largest hotel and an exciting place for people in the hospitality industry to work,” said Mark McGurnaghan, Group human

Mark McGurnaghan, Group human resources manager, is pictured with James McGinn, general manager of the Europa Hotel.

resources manager for Hastings Hotels.

“The position of general manager will be a demanding role and we require a confident, hospitality-experienced professional who can drive the standards of service synonymous with the Hastings Hotels Group through

strong leadership of the 150 employees.

“Following on from this, we will then begin recruiting for staff at all levels for each department throughout the Grand Central. As NI’s largest independent hotel group, we pride ourselves on providing guests with a first-class service every time and, as part of this, we carry out in-depth training and employee development programmes making Hastings Hotels an excellent company for people with a passion for hospitality to work for.”

For further information, visit www.hastingshotels.com/jobs or contact Mark McGurnaghan at mmcgurnaghan@hastingshotels.com.

Hastings Hotels has released its first artist’s impressions of the inside of the new £53m Grand Central Hotel, which is set to open its doors in June. “Inspired by the original Grand Central Hotel on Royal Avenue, the new hotel will blend timeless design, classic service and true style fused with glamour and grandeur – simply beautiful, beautifully simple,” said Julie Hastings, marketing director of Hastings Hotels.

KING KOIL WINS BELFAST GRAND CENTRAL HOTEL BED CONTRACT D ublin-based bed manufacturer King Koil has been awarded the contract to supply the beds for the 300 rooms in the Grand Central Hotel in Belfast.

Due to open in June 2018, the Grand Central Hotel is part of the Hastings Hotels group, which owns and operates several high-profile hotels including the nearby Europa Hotel, the five-star Culloden Estate and Spa, and the famous Slieve Donard in Newcastle, Co Down. It will bring the number of bedrooms in the group to over 1,000, making it the largest pri-

30 • HRNI MARCH

vately-owned hotel chain on the island of Ireland.

“King Koil have been supplying beds to the Hastings Hotel Group for 16 years and we are delighted to have the opportunity to be involved with what will be a new Belfast landmark,” said Kevin O’Neill, area manager for Kayfoam Woolfson, owner of King Koil in Ireland and the UK. Howard Hastings, MD for Hastings Hotels, said: “Our guests love our King Koil Cloud beds. Many of them enquire as to where they can buy them after a stay at one of our hotels. Guests the

world over appreciate a good night’s sleep when they are travelling and for us, at each of the soon-to-be-seven Hastings Hotels, King Koil has stepped up to the mark to help us to deliver that.

“This is the largest single bed order we have ever placed. Grand Central Hotel is an important project for us, and for tourism and hospitality in Northern Ireland. We are delighted that we have been able to continue our relationship with King Koil, to ensure the continuing comfort of all our visitors.”

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hotelnews

NEW £20M PORTSTEWART HOTEL AND SPA GETS GO AHEAD

C

auseway Coast and Glens Borough Council has approved plans for a new £20m four-star hotel complex in Portstewart, Merrow Hotel and Spa. The proposed development includes 118 rooms, a luxury spa with sea views, a leisure club with a 20m pool, glass sauna and infinity pool, steam room, gym and studio, demonstration restaurant, bar/bistro restaurant, signature cocktail bar, conference space, meeting rooms and nine chalets serviced

by the hotel.

The Merrow complex would be located on Ballyreagh Road, Portstewart, adjacent to the start and finish line of the world-renowned International NW200, and would become the official home of the NW200 with the event offices located within the grounds.

With two world-class golf courses on its doorstep in Portstewart and Royal Portrush, host of The Open in 2019, it will also be marketed as an ideal

destination for golfing enthusiasts.

To be developed by C&V Developments and leading hotel management company Interstate Europe Hotels & Resorts, the coastline complex is expected to create over 100 jobs on completion.

“A successful outcome for the team would be to create the North Coast’s first luxury seafront hotel and spa,” said Vivienne Gilholm, from C&V Developments. “A number of experts collaborated on the design to ensure the end result was a destination hotel complex that was sympathetic to its surroundings. With the number of tourists to the North Coast on the increase, we wish to provide accommodation and leisure facilities to meet demand.”

It is hoped that groundworks will start in early Spring.

LA MON INVESTS IN NEW REFURBISHMENT PROGRAMME L

a Mon Hotel & Country Club has completed a £750,000 major bedroom upgrade and refurbishment to one of its accommodation wings.

Marking the fourth stage of a major investment programme in La Mon’s facilities to enhance the overall experience for guests, the hotel aims to provide the best in comfort and convenience with free parking, welcoming décor and free wi-fi.

The refurbishment demonstrates La Mon’s commitment to providing an award-wining four-star hotel experience for its guests, complementing its award-wining dining experience.

An investment programme will continue in 2018, with La Mon undergoing a further £2m refurbishment of its banqueting/conference/ events suites and foyers to transform it as a wedding, event and conference destination.

“Running a hotel is a constant investment,” said Geoffrey Weir, financial director of La Mon. “You’re always finding new ideas. We are a destination hotel so we try to listen to what our clientele wants and make provisions to attract new people. We don’t just sell bedrooms, we sell experiences.”

TARA LODGE IS VOTED ONE OF THE BEST HOTELS IN THE UK

T

ara Lodge Hotel in Belfast has been recognised as one of the best hotels in the UK in TripAdvisor’s Traveller’s Choice Awards 2018, securing the number 15 position in the Top 25 Hotels in the UK category.

The announcement follows Tara Lodge’s recent celebration after being voted the number one hotel in Belfast on TripAdvisor for the past 10 consecutive years.

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Tara Lodge opened in 1998 and, since then, has accrued an impressive awards cabinet. Listed in the Michelin Great Britain and Ireland Guide, the luxury 34-bedroom property features exceptional rooms with Nespresso coffee machines, atmospheric lighting, sumptuous King Koil beds, highspeed wi-fi and exclusive partnerships with many of the city’s tours and restaurants. One of the few hotels in

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central Belfast to offer free, secure car parking, it is famed for its delicious, home-cooked breakfasts.

“We pride ourselves in offering an excellent service and to have it recognised in this way is just amazing,” said Sinéad Tierney, general manager.

“In my opinion, what makes us stand out is our attention to detail and a genuine interest in creating a five-star guest experience.”

MARCH HRNI • 31

hotelnews

IS GENIUS MAKING AN IDIOT OUT OF YOU?

BY ADRIENNE HANNA, FOUNDER & CEO, RIGHT REVENUE

HOW HOTELS THINK THAT GENIUS WILL BENEFIT

For those who aren’t aware of the Genius programme, Booking.com sell this to hotels as a way of filling your rooms to their preferential guests and all you have to do is offer an additional 10% commission.

These ‘preferential guests’ are supposed to be a closed user group that travel frequently and therefore Booking.com say that by joining this programme, you are more likely to cream off these frequent travellers. But the fact of the matter is that ANYONE can join their programme. You don’t need a business email or a VAT number - this programme is open to anyone. You are giving an extra 10% commission to travellers that would have booked anyway!

Why should I leave Genius?

• Hotels turn on this programme, thinking that they will only use it during low season; however hoteliers often simply forget to turn it off and end up accepting bookings during high season.

• These high season bookings are then subject to the additional commission so you have immediately diluted your bottom line.

• Because this programme is offered to everyone, you are basically displacing business that you would have secured anyway.

• How do you think your corporate guests feel if they see that they can secure a lower rate if they book via Genius, rather than if they book directly with you at their ‘very special, confidential, negotiated rate?’

Not too happy I guess.

• And what about other contracted business such as weddings? If you are selling yourself as offering exclusive rates to your own direct customers and they find heavily discounted rates through Booking. com’s Genius programme, don’t you think they would have the right to be very irritated.

• When you work out the financials (and I won’t bore you with the figures), you are actually losing around 30% of your revenue!

• You can only close out 30 days in the whole programme. For any busy hotelier this is not enough and you will end up selling dates when you are disrupting and displacing higher rated business.

• Ask yourself, why you would do something that benefits someone else’s loyalty programme? Shouldn’t you be putting time and effort into building your own database?

• There are many better ways of gaining business - yielding rates / guest communication /selling on experience rather than discounts / knowing your guest and their needs. Put the effort into that and not taking the easy option of allowing an aggressive OTA to fill your hotel at such a high cost of sale.

• Remember that your hotel will still appear on searches whether you are part of the Genius programme or not. Being part of that programme does not guarantee higher rankings.

The bottom line is that you should never increase dependency on an OTA. Whether it is Booking.com or any other channel, you need to be more independent and learn how to stand on your own. There is a place for these channels and I have never said that you shouldn’t work with them but increasing dependence in favour of actually working on your own direct strategy is simply a mistake.

Visit www.rightrevenue.co.uk or email ask@rightrevenue.co.uk 32 • HRNI MARCH

BISHOP’S GATE HOTEL LISTED IN TRIPADVISOR TRAVELLERS’ CHOICE AWARDS FOR A SECOND CONSECUTIVE YEAR

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ishop’s Gate Hotel in DerryLondonderry has featured in TripAdvisor’s annual UK Travellers’ Choice awards for the second year in Mark Toye, general manager of the a row.

Bishop’s Gate Hotel, celebrates the In the UK award news with receptionists Laura TripAdvisor rankings, Curran, Roisin McColgan and Amanda Doherty. the boutique hotel has been listed at three in the Top 25 Hotels, seven in the Top 25 Luxury Hotels and number 11 in the Top 25 Hotels for Best Service. Based on reviews from millions of travellers, Bishop’s Gate is in the top 1% of hotels in the UK. “We’re absolutely thrilled to feature in the annual TripAdvisor Travellers’ Choice Awards for the second year running,” said Ciaran O’Neill, managing director of Bishop’s Gate. “Bishop’s Gate has a commitment to excellence at its core, and our amazing team strive to exceed customer expectations at every occasion. This accolade shows that their dedication, enthusiasm and expertise is recognised and appreciated by visitors.”

PEARTREE HILL B&B ACHIEVES FIVE-STAR GRADING

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ourism NI has awarded Peartree Hill Bed and Breakfast in Dundonald a fivestar rating under its accommodation quality grading scheme.

This luxurious Ian and Avril Hunter of Peartree Hill are presented with the five-star quality bed and breakfast grading award from Caroline Adams offers two themed (centre), quality and standards manager at Tourism Northern Ireland. rooms, each with en suite facilities and treats guests to a locallysourced breakfast served with fruit grown by its proprietors, husband and wife team Ian and Avril Hunter.

“During our first year of business, we welcomed guests from 28 countries who have enjoyed our five-star luxury accommodation within easy reach of Belfast,” said Avril Hunter. “I’m truly delighted to achieve a five-star quality grading for Peartree Hill and this accolade is a great marketing tool that will help Ian and I attract more visitors.” twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelprofile

HOTELHUB THIS MONTH: AC HOTELS BY MARRIOTT, CITY QUAYS BELFAST HOTEL TO OPEN: April 2018 OWNERSHIP: Belfast Harbour EMPLOYEES: c. 80 ROOM NUMBERS: 188 STAR RATING: four-star STYLE: Contemporary-luxe; the property’s modern design for modern business includes buzzing AC Lounges for locals or visitors to get work done in style or enjoy handcrafted cocktails and tapas. High-design guest rooms and public spaces feature sleek furnishings and intuitive technology features such as Media Salons and AC Libraries.

MARKET POSITIONING: AC Hotels

by Marriott is an upper-moderate tier lifestyle brand elevated by design within the Marriott International, Inc. global collection of 30 brands.

GUEST PROFILE: Target market is both leisure travellers and corporate business.

USP: AC Belfast will also offer the complete complement of signature AC Hotels’ guest services, including a fitness room, library, meeting facilities and the iconic AC Lounge.

FOOD & BEVERAGE: All-day dining, with a Marriott breakfast on offer, the Novelli at City Quays restaurant serving lunch and dinner, and casual food and drink in the AC Lounge.

Lisa Steele, general manager of AC Hotel Belfast.

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C Hotels by Marriott, a global lifestyle brand with properties across Europe and the US, is set to open its first Northern Ireland hotel in Belfast this April.

Heading up the hotel, which represents a £25m investment by Belfast Harbour in the City Quays site, is General Manager Lisa Steele.

The four-star hotel is the first Marriott in Northern Ireland, first AC Hotel by Marriott on the island of Ireland and the first purpose-built AC Hotel in the UK, with the AC brand currently most popular in Spain and Portugal.

It will also be the first in the group’s portfolio of 100 design-led hotels across www.hospitalityreviewni.com

the world to feature a destination restaurant, in Novelli at City Quays (see p13).

Steele was born into the hospitality trade, with her parents running a small hotel in Crieff, Perthshire, where she started out as a dishwasher and, failing to heed her parents’ advice to pursue another career, graduated from Strathclyde University.

Hospitality roles in London, Edinburgh and Glasgow followed and then, 14 years ago, she joined the then-new Radisson Blu in Belfast’s Gasworks as director of sales of marketing. Going on to head up the sales team at The Merchant Hotel during its major

twitter.com: @Hosp_ReviewNI

expansion, Steele then took up her first role as general manager, at Malmaison Belfast, followed by Hotel Du Vin Edinburgh.

After 18 months of commuting to Edinburgh, Steele was ready to take up a new GM role in Belfast. “I always wanted to move back to Belfast as my husband’s from here, and my extended family, and Belfast is home,” she says, citing the Marriott as a strong brand which has also attracted the director of sales and revenue manager back to Belfast from other markets.

Bookings are already coming in for the new hotel, with Steele amazed at the response from fervent Marriott enthusiasts and rewards card holders.

MARCH HRNI • 33

thebiggerpicture

IN THE LATEST OF A SERIES, EMMA DEIGHAN LOOKS AT INTERNATIONALLY-RENOWNED HOSPITALITY FIGURES PROVIDING A SOURCE OF INSPIRATION TO THE LOCAL TRADE

THE HOSPITALITY HEROINE EMMA DEIGHAN CHATS WITH HOTEL INSPECTOR ALEX POLIZZI ABOUT SCHOOLBOY ERRORS IN THE TRADE, HER ILLUSTRIOUS HOSPITALITY BACKGROUND AND RESCUING RESTAURANTS IN HER LATEST QUEST

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round 1,578 hotel rooms will be added to NI’s hotel stock this year, which is setting a higher, more competitive benchmark for those already operating in the sector but there’s no better person to lend some wise words to those who want to up their game than Alex Polizzi.

Alex’s career spans decades of working in the family hotelier business, from her uncle’s prestigious Rocco Forte chain of five-star properties to her interior designer mother’s two boutique hotels, Hotel Endsleigh in Devon and Hotel Tresanton on the Cornish Coast.

Both are aesthetic stunners inside and out.

She also trained at the Mandarin Oriental and has an aura of assertiveness and command of respect that has made her the much-admired host of Channel Five’s Hotel Inspector for the past 10 years.

34 • HRNI MARCH

“Hotels and restaurants were my job,” she says, “from setting up restaurants at Rocco Forte to running Hotel Endsleigh where I projectmanaged all the building work and the running of the hotel.

“Hotels, they’re just such interesting places to work for people who like their fingers in lots of pies because you have to turn your hand at figures, people skills and have an eye for detail and get the look perfect but at the same time be practical about cleanliness and emptying fat traps.”

Only recently has she decided to take a back seat in the family business to spend time with her two children, Olga, nine, and Rocco, five.

“However much we talk about childcare provisions, kids want their parents around and that’s how it is,” she says. “My daughter needs me more now at nine than she ever did and I want to

“Don’t ignore things that are a problem and always answer bad reviews online.

You need to fight for your share of the market and it’s bloody hard work, so create something new to stand out on price comparison websites.” be there for her so I take a lot of time off, I keep fit, write and I enjoy doing the tele stuff.

“Nothing has been as much fun as running a hotel. I like being busy, I like the physicality of running a hotel. Having done it for years, this is not a job you can do with small children. It’s punishing,

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

thebiggerpicture every family event, you’re working and that’s hard for children.”

Her next season of Hotel Inspector is heading to the north of England.

“It’s a mixture of exhilaration and dread,” she says. “You see people who are desperate and your first thought is do not to go to a TV programme for answers but the reality is they’ve exhausted every other avenue. They’ve run out of money, ideas and their energy levels are low. Their business has impacted on health family life and I’m walking into a stressful situation.

“Add to the mix that these are not easy people to deal with. However much they want advice, they still resent it.”

Hygiene, lack of development and upskilling are among the most common pitfalls Alex encounters.

“The lack of cleanliness I see astonishes me,” she says. “I say it all the time and it’s as if people just don’t get it and think I’m doing it for television.

Cleanliness is non-negotiable. You don’t want to think anyone else has sat on that toilet seat or someone has slept in that bed.

“I once had a stay completely ruined on holiday when I was checking in and another guest said, ‘Alex, you’re not going to like that they don’t have mattress protectors’. I was like ‘oh fuck’.

Because we all know what happens in beds.”

Having worked in both multinational chains and independent, boutique-style premises, Alex is well placed to impart such wisdom, which can often fall on deaf ears.

“Sometimes there is no hope. I said to one couple, who were quite elderly and not fit to invest so heavily in the business, to sell up but did they listen to me? Did they fuck.”

Looking at the fast-evolving hotel landscape in NI, Alex lends some advice to those operators ready to take on the shiny new names on the scene. Among those names coming onto the market this year are the Grand Central on Bedford Street, The George Best Hotel, AC Hotel by Marriott and a flurry of impressive add-ons to already celebrated establishments, including Fitzwilliam’s spa and multi-room extension.

“Do sweat the detail,” she says. “A hotel and a hotel stay is inevitably made up of lots of little moments. Know your place. A B&B needs to stand out and be individual and needs an owner on site doing the welcoming and that will make people go back again and again for the personal touch.

“I think a hotel group, even if it’s owned by an independent owner, everything has to be immaculately clean. www.hospitalityreviewni.com

PEYTON AND POLIZZI’S RESTAURANT RESCUE AIRS WEDNESDAYS AT 9PM ON CHANNEL 5 THIS MONTH

I can’t emphasise this enough. And make sure that you learn the new skills of marketing and advertising. A lot of traditional hoteliers are really far behind the curve with Instagram and Twitter.

“And don’t ignore things that are a problem and always answer bad reviews online. You need to fight for your share of the market and it’s bloody hard work so create something new to stand out on price comparison websites.”

And Alex’s wisdom expands beyond the hotel world. She’s about to grace our scenes again on the new Restaurant Rescue - a similar format to the Hotel Inspector - only for restaurant owners, and this time she’s partnered up with Irish restaurateur, and her brother-inlaw, Oliver Peyton.

“It is nice to work with someone who you trust and admire and we always say the Irish and Italians have so much in common,” she says. “We disagree a lot, but disagreeing with someone who you respect is different.”

Production company TwoFour, also the name behind Hotel Inspector, approached Alex to front the show but her powers of persuasion encouraged them to bring Oliver, who has spent much of his time in London, onboard.

“I thought the combination of service and business, which is my thing, and him on food would be a great mix and it’s been great,” she says. “It feels

twitter.com: @Hosp_ReviewNI

like this time around, the responsibility is shared. When you have desperate people in front of you in a right fucking mess, coming up with a vaguely viable solution is a huge responsibility so having him around made that easier.”

So, what are the issues facing her struggling restaurateurs in the first series which airs this month?

“We see a lot of restaurants, sometimes great ones, come and go because of factors out of their control like choice of location, etc but there is a lot of ‘I will build it, they will come’ — with one exception of a couple who were well-established, then there was a lot of investment in the town, the multiples moved in, and they hadn’t found an answer to compete.”

Many of the guests on the show, she says, are people who lack experience in the restaurant sector. “One might be a good chef but not a business person,” she says. “One we saw had never even worked in the industry; he was a brush technician in a dental surgery.

“I think it was Einstein who said ‘the definition of insanity is doing something over and over again and expecting a different result. You need to change things if you’re losing money hand over fist. Don’t hope the wind will change, it’s you who needs to make the change.

“You know what, I will make a point of finding a place in Belfast or Northern Ireland for the next series.”

MARCH HRNI • 35

NIHF EVENTS TOP HOUSEKEEPERS TESTED

NORTHERN IRELAND HOTELS FEDERATION

Âť Around 60 housekeepers took part in the assessment day, from the 21 room Shipquay Hotel right up to the 272 room Europa.

ASSESSMENT IN THE EUROPA The housekeeping competition, now in its 9th year, kicked off with an assessment day in the Europa Hotel.

Teams of two from hotels across Northern Ireland tackled four tasks as well as a series of teambuilding activities. A shortlist was drawn up from the best performing teams and each hotel then received a surprise inspection.

The event finishes with an awards dinner in the Hilton Templepatrick on 14th March.

The Housekeeping Awards are supported by Tourism Northern Ireland, Bunzl Rafferty Hospitality, Ecolab, Robinson Services, Linencare and Respa Beds.

DON’T MISS 1ST MARCH - INFORMATION WORKSHOP New legislation on how you handle data comes into force in May 2018.

It has significant implications for hoteliers. So far, a lot of the advice and articles on GDPR have made it seem very complicated and onerous to implement.

This workshop aims to present a simple summary of what the legislation requires, with some practical examples for hotels to follow.

If you want to comply with the new law and be ready for its implementation on 25th May 2018 – you need to take action now.

The workshop is supported by O’Reilly Stewart Solicitors and will be held in the Dunsilly Hotel, Antrim.

Book now at nihf.co.uk.

hotelnews

FUTURE STARS SHINE AT HOSPITALITY STUDENT OF THE YEAR 2018 COMPETITION CATEGORY WINNERS WERE:

CHEF OF THE YEAR 2018 – Kieran Martin (South West College) Runner Up – Elaine McFerran (Belfast Metropolitan College)

FOOD SERVICE STUDENT OF THE YEAR 2018 – Zsolt Molnar (South West College) Runner Up – Fabio Goncalves (South West College)

Pictured are, from left, Marco Marro from the Merchant Hotel; Stephen Meldrum from Hastings Slieve Donard Resort and Spa; Chef of the Year 2018 – Kieran Martin (South West College); Stephen Holland from Lough Erne Resort & Spa; Food Service Student of the Year 2018 – Zsolt Molnar (South West College); Noel Branagh from Bunzl McLaughlin; and Gavin Carroll, president of the Northern Ireland Hotels Federation.

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outhern Regional College hosted the third NI Regional Colleges Hospitality Student of the Year competition, supported by Bunzl McLaughlin, Northern Ireland Hotels Federation

(NIHF) and Dillon Bass, on February 7.

Students from Belfast Met, South East Regional College, Southern Regional College and South West College competed to be named ‘Chef of the Year

2018’ and ‘Food Service Student of the Year 2018’. Their challenge was to work in a chef and food service partnership to create a three-course meal, design a table setting and serve a panel of judges.

Winners were announced at an evening Gala Awards Dinner, which kicked off with a Drinks Reception supported by Dillon Bass, followed by a seven course mouth-watering menu prepared, cooked and served by Southern Regional College’s Level 2, Level 3 Professional Cookery Foundation Degree, International Hospitality and Tourism.

HOTEL GROWTH ON THE AGENDA AT NIHF LUNCH

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ocal hotel expansion, and its likely impact on the industry, was the topic of discussion at the Northern Ireland Hotels Federation member and trade lunch, held at The Merchant Hotel Belfast on February 6.

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1. Adrian McNally (Titanic Hotel), Claire Sawier (Bookassist) and Seamus O’Hara (Radisson Blu Belfast).

2. Rowan Geddes and Anne Trainor (Invest NI) with Nicky Cassidy (Westville Hotel, NIHF Board Member) and Terry McCartney (Belmore Court & Motel).

3. Stephen Kinkead (Winterhalter), John Girvan (Galgorm Group) and Richard Cassells (Winterhalter).

4. Fergal Mulligan with Noel Branagh (Bunzl McLaughlin) and Stephen Perry (Ten Square).

5. Andrew Webb (Baker Tilly Mooney Moore), Alan Walls (Bushmills Inn, NIHF Board Member) and Stephen Meldrum (Slieve Donard Hotel, NIHF Vice President).

6. Stephen Wood (Robinson Services), Clifford Webb (La Rousse Foods) with Colin Johnston (Galgorm Resort & Spa, NIHF Board Member).

38 • HRNI MARCH

twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

hotelnews-attractions

AMBITIOUS PLANS REVEALED TO MARK 10TH ANNIVERSARY OF TITANIC QUARTER

Pictured are, from left, Nicky Dunn, chair, and Kerrie Sweeney, chief executive of the Titanic Foundation.

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itanic Foundation, a charity created to preserve and promote Belfast and Northern Ireland’s maritime and industrial heritage, is marking its 10th anniversary by launching a Titanic Quarter (TQ) Destination Plan.

The ambitious plan will consider a range of projects aimed at making the area a globally-recognised waterfront destination. By creating an iconic

heritage waterfront and bringing its stories to life, the TQ Destination Plan aims to help Belfast and Northern Ireland achieve its full tourism potential.

Over the past 10 years, the organisation has celebrated key successes including the delivery of Titanic Belfast, which has welcomed over four million visitors, generating a local economic impact of £160m; taking ownership of the SS Nomadic and incorporating it into the Titanic Belfast experience; restoration of the H&W Drawing Offices into Titanic Hotel Belfast; and the rehoming of Mew Lighthouse Optic, one of the rarest lighthouse optics in the world.

Building on these successes over the next five to 10 years, the TQ Destination Plan has identified 12 key projects under three core themes – connectivity, visitors and heritage. Projects include the development of a Maritime Mile which links the waterfront from Donegall

IRISH GOLF LINKS ON COURSE FOR US SUCCESS S

ome of Ireland’s Legendary Liverpool and Republic of Ireland footballer Ronnie finest links courses Whelan (right) is pictured in Orlando, Florida, with John McLaughlin (left), CEO, North & West Coast Links Golf Ireland, and Florida golf were showcased by golf enthusiast Larry Mueller. marketing company North & West Coast Links Golf Ireland at The PGA Show in Orlando, Florida in January.

The biggest industry golf show in the world, The PGA Show attracts more than 40,000 visitors including over 1,000 media from 25 countries. courses including Royal Portrush, host Ahead of the event, North & West venue for The Open in 2019, Castlerock, Coast Links Golf Ireland organised Portstewart and Ardglass. The company an Irish Golf Day at The Golden Bear also develops tour packages with a Club at Keene’s Point, Orlando, on range of partner hotels including The behalf of the Irish Golf Trade and in Bushmills Inn and the Hastings Hotels association with main sponsor Tourism group.

Ireland, attended by over 100 golf tour “Ireland enjoys a special place on operators, golf media, group leaders the global golf stage with some of the and Irish golf trade representatives. best courses in the world supported by As a key part of the Tourism Ireland a unique approach to hospitality which stand, this is the 29th year in succession makes it very marketable to international that North & West Coast Links has attended the show, promoting a range of visitors,” said John McLaughlin, CEO of bespoke golf tour packages to member North and West Coast Links. www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

Quay to the tip of Queen’s Island; improved digital infrastructure to inspire visitors through their mobile phones; and continuing the preservation and restoration of unique heritage assets such as Thompson’s Dry Dock and the three ‘wee’ steam cranes that worked along the tracks during the shipyard’s heyday.

The plan was developed with input from Belfast City Council, Belfast Harbour Commission, Tourism NI, Titanic Quarter Limited, Odyssey Trust and a range of organisations on the Titanic Quarter Destination Forum.

The full Titanic Quarter Destination Plan can be downloaded from www. titanic-foundation.org.

2018 MARKETING PLANS LAUNCHED IN NEW YORK Tourism Ireland in the United States launched its marketing plans for 2018 on January 18, at an event in New York attended by leading tour operators, travel agents and journalists from the tri-state area.

Tourism Ireland will prioritise North America again in 2018 as a market offering a strong return on investment, in terms of holiday visitors and expenditure. Important ‘culturally curious’ and ‘social energiser’ audiences will be targeted with distinctive vacation experiences, events and special offers tailored to their interests.

NEW STRATEGY AIMS TO BOOST TOURISM FROM GERMANY Germany offers significant potential for tourism, according to a new Tourism Ireland strategy.

The strategy sets out challenging and ambitious targets which will see visitor numbers from Germany grow by 20% by 2021.

Germany is the third-largest market for tourism to the island of Ireland, with growth of +62% in revenue from German visitors in the period 2012-2016, driven by effective marketing and sales activity and more direct flights, as well as positive macro-economic conditions.

MARCH HRNI • 39

tourismnews-travel

BELFAST CITY AIRPORT AWARDED ARTS AND BUSINESS ACCOLADE G

eorge Best Belfast City Airport has won Business of the Year at the 2018 Allianz Arts & Business NI Awards.

The prestigious accolade, awarded to a business excelling in integrating arts and culture through different facets of its business strategy, was presented in front of an audience of 250 business and arts leaders in Northern Ireland at a ceremony at the MAC Belfast in January.

It is the fifth corporate responsibility award presented to the airport over the last 10 months. Alongside supporting arts and cultural projects through its Community Fund, the airport shows a strong commitment to investing in the future of young people through the arts by working with many local arts organisations, including a long-standing partnership with Cinemagic.

Pictured are Sean McGrath, CEO, Allianz; Martin Bradley MBE, chair, Arts & Business NI; Michelle Hatfield, George Best Belfast City Airport (Business of the Year Award winner); and Mary Nagele, chief executive, Arts & Business NI.

“At the airport, we have been able to see first-hand the impact that involving young people in meaningful projects can have,” said Michelle Hatfield, director of HR and Corporate

Responsibility at Belfast City Airport.

“Our relationship with Cinemagic has grown from strength to strength over the last number of years and, together, we have been able to deliver some wonderful initiatives.

“We deliver an award-winning Community Commitment Plan, which focuses on four key strands – Community, Education, Environment and People. The Commitment Plan is aligned to our core values, which are at the heart of our people strategy and airport operations.

“The main vehicle through which we deliver our Community Commitment Plan is our Community Fund, which has provided over £330,000 worth of financial support to more than 120 local projects.”

CREATING ‘CELTIC CONNECTIONS’ FOR NORTHERN IRELAND

Pictured are, from left, Amy Riddell, Tourism Ireland; Amy Maguire, Portrush Atlantic Hotel; Linda Lynch, City Hotel, Derry; Vicky Clement, Superbreak; Tanya Cathcart, Fermanagh Lakeland Tourism; Karen Henderson, Visit Derry; and Linda Duncan, Tourism Ireland.

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delegation of tourism businesses from Northern Ireland and the island of Ireland visited Glasgow

recently to take part in Tourism Ireland’s first promotion of 2018 in Scotland – a B2B workshop and networking event with key Scottish travel professionals.

In all, 34 tourism businesses from the island of Ireland – 12 from Northern Ireland – including hotels, visitor attractions, ferry companies and regional tourism organisations, had the opportunity to meet with influential Scottish tour operators and travel agents, as well as local travel and lifestyle journalists. Lonely Planet writer Fionn Davenport also joined Tourism Ireland at the event, helping to deliver the message about some of the many

great reasons to visit the island of Ireland and to highlight the fact that Belfast and the Causeway Coast were named the number one region in the world in the prestigious Lonely Planet’s Best in Travel 2018.

“I am delighted that so many of our tourism partners from Northern Ireland and the island of Ireland have joined us in Glasgow, promoting our tourism offering to influential Scottish tour operators and travel agents,” said Julie Wakley, Tourism Ireland’s head of Great Britain. “This annual event provides a valuable platform for the participating companies to network and win business for the year ahead.”

RYANAIR LAUNCHES RYANAIR ROOMS TRAVEL CREDIT

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yanair launched Ryanair Travel Credit, a new incentive offering customers who book accommodation with Ryanair Rooms 10% back in credit to spend on flights, in January.

Any customer with a ‘MyRyanair’ account making a booking on Ryanair Rooms will earn 10% back in credit, redeemable directly against flight purchases on Ryanair.com.

For example, a customer who books a four-night stay in Barcelona for £400 will receive £40 Travel Credit directly into their MyRyanair account.

Ryanair recently launched an upgrade of its Ryanair Rooms website, as it continues on its journey to becoming

40 • HRNI MARCH

the ‘Amazon of Travel’, offering hotel, hostel, B&B, holiday villa and homestay options carrying a low-price claim.

The new website features an improved dynamic search function and simplified booking experience, enabling customers to choose from over 1.2 million rooms worldwide.

Travel Credit is the latest initiative in the ‘Always Getting Better’ programme, which has included a personalised Ryanair.com website, dedicated Chinese Ryanair website, Ryanair Tickets for concerts and events, Apple Pay integration, long haul Air Europa flights on sale on Ryanair. com and a new partnership with the Erasmus Student Network. twitter.com: @Hosp_ReviewNI

www.hospitalityreviewni.com

q&a

A DAY IN THE LIFE WHAT IS YOUR CURRENT ROLE? As chief executive of Titanic Belfast, a world-leading tourist attraction, SS Nomadic and the Titanic Exhibition Centre, it’s my role to ensure we continue to go from strength to strength, commercially.

It’s my job to grow the business year-on-year and continue to develop, building upon Titanic’s legacy and putting Belfast and Northern Ireland on the map.

WHAT IS YOUR BACKGROUND? I took over the role of chief executive before Christmas. Prior to this, I spent the past six years or so as director of operations at Titanic Belfast, leading all front-of-house operations and management of all signature events, including BBC Sports Personality of the Year Red Carpet Event, MTV Sounds and BBC Proms in the Park. Prior to this, I gained three decades of experience in operational venue management including the Waterfront and Ulster Hall.

WHAT ARE THE BEST PARTS OF YOUR JOB? Leading the strategic direction of the three businesses and driving the transformation of tourism in Northern Ireland is a privilege. I thrive when pushing boundaries across all areas at Titanic Belfast - we are constantly continuing to develop and build upon Titanic’s legacy.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE SECTOR? There is so much competition from other cities so the pressure is on to keep improving and reinventing ourselves. There is a skills gap with demand for quality hospitality staff outstripping the current supply. With increasing visitor numbers, interest in local produce and more catering and hospitality outlets, we face the same challenges as the industry with staff and skill shortages. Hospitality isn’t seen as a career choice and we need to change this perception if we are to sustain and grow our business tourism industry in the years ahead.

PROUDEST MOMENT OF YOUR CAREER TO DATE It would have to be being named the World’s Leading Tourist Attraction at the prestigious World Travel Awards last year or, in 2012, when we opened to the world with over 100,000 pre-tickets sold and media on our doorstep. I was extremely proud of how our brand-new team rose the occasion.

BEST THING ABOUT BEING INVOLVED IN THE LOCAL HOSPITALITY/TOURISM SECTOR Each day is always different.

JUDITH OWENS CHIEF EXECUTIVE OF TITANIC BELFAST www.hospitalityreviewni.com

twitter.com: @Hosp_ReviewNI

WHAT DO YOU LIKE TO DO TO UNWIND AWAY FROM WORK? According to my family, I can’t sit still. However, I’m happiest experimenting with recipes in the kitchen, with a glass of red wine in hand.

MARCH HRNI • 41

businessnews

2020 RATES REVALUATION IS ON THE WAY SO BE PREPARED!

FIRST FORUM ADDRESSES DIGITAL TRENDS FOR 2018

BY MARK CARRON, DIRECTOR, OSBORNE KING

T

he 2015 revaluation, which took effect on April 1, 2015 albeit based on property valuations as at April 1, 2013, has only been dealt with, in part, by the licensed sector. The new 2020 valuation will be benchmarked to April 1, 2018 and will form the basis of rates bills from April 1, 2020. The main objective of the revaluation is to equitably reallocate the rates burden across all non-domestic properties in Northern Ireland.

The gap between revaluations also plays a role and that was the major reason why many valuations increased dramatically for the 2015 revaluation, in particular, districts such as the Cathedral Quarter and premises with a high proportion of food sales. The previous revaluation was introduced for the rating year commencing April 1, 2003 based on a valuation date of April 1, 2001. In the intervening 12-year period, the success and evolution of this sector, relative to other property sectors, resulted in some valuations increasing dramatically with some extreme cases seeing over two or three times of their net annual value.

Lessons have been learned by the Department of Finance that huge step changes in running costs caused by a long gap between revaluations are difficult for businesses to absorb. For the next revaluation, the gap will only be five years and, for that reason, I do not expect the movement in valuations to be nearly as dramatic as for the 2015 revaluation.

That is not to say valuations will not increase but, depending on whether a particular valuation goes up by more or less than the average across all nondomestic property valuations, this will determine whether a particular business sees an increased or decreased rates liability.

To recap, the rateable value of public houses and hotels is based on their trading accounts otherwise known as the Fair Maintainable Trade as, historically, most public houses and hotels in Northern Ireland are owner-occupied thus providing little rental evidence to provide an adequate assessment basis. Rates valuations are intended to represent the rental value of the property at the appropriate valuation date.

It is too early to predict how the hospitality sector will fare after the next revaluation. However, it is likely that the outcome generally could be slight. As always there will be winners and losers. Either way, it is better to have some idea what the impact might be as early as possible so as to aid business planning.

Struggling provincial public houses where turnover has decreased over the last five years may benefit from an appeal and ultimately a potential saving. One of the main issues with the 2015 revaluation for licensed rate payers was that the scheme didn’t fairly account for the lack of profitability of an outlet related to its net sales turnover. For instance, establishments with a liquor licence with high food turnover felt aggrieved as their net profit margins were slashed due to the intense labour costs when compared to licensed restaurants whose net annual value was calculated on a rate per square metre based on the vicinity tone; thus not taking account of turnover or profitability.

Our advice is to engage an experienced rating surveyor, someone with a strong background in licensed premises, to review the valuation and take action as appropriate. Regardless of whether you are a winner or loser, you will want to make sure you are not paying any more rates than you have to. The legislation allows for a three-stage appeal process, but be warned that valuations can go up as well as down on appeal so it is important to have proper advice before taking any action. Osborne King is Northern Ireland’s largest independent commercial property company and has renowned specialism in the licensed premises and rating consultancy sectors. We are ideally placed to offer the advice you require to mitigate your rates liability as far as possible in keeping within the scope of the scheme produced

by Land & Property Services.

Mark Carron can be contacted on 028 90270016 or at mark.carron@osborneking.com 42 • HRNI MARCH

Hannah Corbett and Julie Hastings from Hastings Hotels are pictured with Evie Gates, Victoria McAdoo and Laura-Anne Hann from Web Bureau.

Over 100 local businesses from a range of industries including government, voluntary, education, tourism, hospitality, medical, retail and the arts attended Hastings Hotels’ first Digi-Talk: The Forum event in January.

Attendees heard from Web Bureau about digital trends for 2018, with topics including the power of video, artificial intelligence, Google’s RankBrain, Voice Search and SEO. Digi-Talk: The Forum is a monthly event that allows for shared learning of the fastmoving digital industry.

Further information on the 2018 DigiTalk: The Forum can be found at www. hastingshotels.com/digitalk.

DEVELOPING MANAGERS PROGRAMME MASTERS THE ART OF LEADERSHIP From March 2018, Ulster University Business School starts its refreshed one-year Developing Managers Programme.

Successful applicants will participate in a Pictured are Marianne Kennerley, of Boom Studios and Janette unique range director Sheerman, programme manager of handsand senior lecturer in Management Development, Ulster University on practical Business School. workshop sessions and interactive study visits provided by academic and business experts to cultivate emerging leaders in business.

This year an integrated business and arts workshop, Messy Managers, has been designed by UU Business School and social enterprise Boom Studios in Bangor to support the development of innovation, leadership and management capabilities in learners.

The programme starts on March 23. For more information, contact Janette Sheerman at ja.sheerman@ulster.ac.uk or on 07793 539280.

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MARCH HRNI • 49

q&a

THE LAST WORD

that I can do to be of help. I wouldn’t have WHISKEY OR BRANDY: Brandy and it any other way!

Baileys but only the one before bed. I try and stay away from whiskey… it doesn’t WHAT WAS YOUR FIRST JOB? like me.

Glass collector in Sandino’s Café Bar GIN OR VODKA: Vodka is my go-to but I when I was 17. do enjoy a Gin Fizz!

COCKTAILS OR BUBBLY: I have to go for cocktails! Nothing better than a nice FAVOURITE TV SHOW: Grey’s Anatomy frozen daiquiri on a holiday in the sun. and of course Derry Girls would be a very Although you will not see me turn down a close second. nice glass of bubbly! Or better yet Prosecco FAVOURITE FILM: The Greatest Show cocktails seem to be the next big trend!

Man! But my all-time favourite would be WHAT FOUR PEOPLE WOULD YOU Spirited Away.

INVITE TO A DINNER PARTY? FAVOURITE ALBUM CURRENTLY George Ezra, Ellen Pompeo, Paris Hilton LISTENING TO: Reputation by Taylor and Taylor Swift. This is the dream!

Swift ONE ITEM YOU COULDN’T LIVE FAVOURITE BAND: Little Mix is probably WITHOUT? the most recent but I still love Paramore My car! I love the freedom of being able and would be guilty of playing a lot of old to just get up and go on an adventure Spice Girls songs. whenever I like and, after failing my LAST BOOK READ: The Witchfinder’s driving test eight times, let’s just say I have worked for it.

Sister by Beth Underdown. Great read.

WHAT IS YOUR IDEAL JOB? FAVOURITE CELEBRITY: Ellen Pompeo I am currently studying a Foundation Degree in Hospitality and Tourism Management and my main goal is to FAVOURITE FOOD: Chicken Box Pizza become a hotel general manager. from Derry’s own Papa Busty’s WHO WOULD PLAY YOU IN A MOVIE FAVOURITE RESTAURANT: Aside from OF YOUR LIFE? Waterfoot Hotel, The Sooty Olive!

Zac Efron as I think the resemblance is LAST HOTEL YOU STAYED AT: Paraiso uncanny! And I think my life would be de Albufeira in Portugal great as a high school musical.

LAST BAR/NIGHTCLUB YOU VISITED: FAVOURITE QUOTE? The Metro Bar in Derry for my birthday!

Winner winner chicken dinner! This is Great atmosphere. what I shouted to my team when I won the FAVOURITE PLACE IN WORLD: Most Promising Receptionist of the Year Kinnagoe Bay Beach in Greencastle. I last year! I’m not sure who said it first but have a lot of childhood memories here if nobody else wants to take credit, I will where we spent many summers with claim it as my own. family and friends and great barbecues.

THE MOST IMPORTANT LIFE LESSON INDOOR CONCERT OR FESTIVAL: The YOU’VE LEARNT? last concert I went to was Lady Gaga in Our attitude toward life will determine 2010. life’s attitude toward us. I will always try and put myself out there and never shy away from anything in both my personal FAVOURITE HOT DRINK: I must be the and professional life. No job is too big only receptionist that doesn’t drink tea or and never expect from others what you coffee but I wouldn’t say no to a nice hot wouldn’t expect from yourself. chocolate.

INSPIRATION IN YOUR LIFE? FAVOURITE SOFT DRINK: I don’t like Two of the main inspirations in my life are fizzy drinks but I love Strawberry Ribena! my managers. Denise McLaughlin and BEER OR CIDER: Rekorderlig Mango and Amanda Creagh! Without these ladies Raspberry Cider! So refreshing, especially I would not be where I am today and I after a long shift! constantly learn so much from them. They help me believe that there isn’t anything in WHITE OR RED WINE: Preferably rose but if with a meal I will always go with this world that I can’t do and that one day I will be a fabulous GM. what is recommended with the dish.

ENTERTAINMENT

NAME

ADAM SWEENEY

COMPANY

WATERFOOT HOTEL

JOB TITLE

RECEPTIONIST HOW LONG HAVE YOU BEEN IN THIS ROLE? As a receptionist, just over one year, but I have been with the Waterfoot Hotel for three years in various roles.

DESCRIBE A TYPICAL DAY? A typical day for me would normally start at 7am. Being the first in the building, I would give the night porter a good shake and let him go home to bed. I enjoy seeing the joy in his eyes as I walk in the door. Before he goes, I will get a handover and ensure the night shift has run smoothly. I will then prepare myself for guests coming to check out, ensuring that I have everything prepared for them. We have a lot of corporate customers so I like to set their day up for success by greeting them with a smile and being bubbly and friendly to ensure that they leave on a high and ensure that everything was perfect for them. I will have a chat with all the management and staff as they come in and keep everyone in high spirts.

Then I will prepare my check ins and of course answer the phone with my wonderful greeting, ‘Good Morning, Waterfoot Hotel, Adam speaking, how can I be of help today’. I almost sing my greeting to give my customers a happy and enjoyable experience. I will then prepare my check ins and get myself set up for the day ensuring I know what functions and bookings are coming in and ensuring that all bills and invoices are prepared. My days are very busy with lots of calls, customer enquiries, bookings, check ins and anything else 50 • HRNI MARCH

SOCIAL

DRINKS

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LE

JACK DAN

CRISP APPLE CIDER BLENDED WITH JACK DANIEL’S TENNESSEE WHISKE Y. LET THE APPLES DO THE FALLING. PLEASE DRINK RESPONSIBLY. JACK DANIEL’S AND JACK DANIEL’S TENNESSEE CIDER ARE REGISTERED TRADEMARKS OF JACK DANIEL’S ©2017

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