Hospitality Review Oct 2014 by Helen Wright

review NI

OCTOBER 2014

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

31 A day at the

races:

Vicki Moody, assistant manager at Down Royal Racecourse – where she is currently busy overseeing redesign and refurbishment of its main public bar ahead of the NI Festival of Racing (October 31November 1) - offers this month’s A Day in the Life.

review NI

Bearers of the Bib: Seven local restaurants have picked up Bib Gourmand accreditation in the latest Michelin guide, recognising establishments serving good food at moderate prices.

Take to the skies: Do you have what it takes to be a chef with the RAF? The recently re-formed 502 (Ulster) Squadron is on a recruiting mission to find high flying chefs and culinary wannabes up for the challenge of learning to cook, military style.

Ground grows: Local coffee bar chain Ground Espresso Bars is expanding rapidly after 13 years in business. Having just completed a £100,000 refurbishment of two Belfast concessions, the business expects to add numerous new outlets and double its workforce over the next year.

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Henderson heroes: Henderson Foodservice recently held its annual business conference in the Europa Hotel, where its leading suppliers and employees received awards across a variety of categories and international motorsport expert Mark Gallagher was key speaker for the event.

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July 2013 – June 2014

We are delighted to deliver the highest number of editions per year to your door. We would like to offer huge thanks to our readers and advertisers for your continued support! We are only as strong as you make us!

Thank you from Team Hospitality Review NI

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Editor’s t n comme

Positive outlook in the last quarter

here’s no shortage of news to fill the pages this month, with momentum continuing for the local hospitality sector in the final quarter of 2014. The well-known Chinawhite brand is signalling its vote of confidence in prospects for the local scene with a new nightclub to open in the Linen Quarter by the end of the month alongside Shiro. Also opening its doors, this month, is Alibi (see opposite). In the hotel sector, the Tower Hotel in Derry~Londonderry has been snapped up by an acquisitive Dalata Hotel Group while Belfast Harbour is inviting hotel operators to tender for a major new venue as part of the City Quays development. Our restaurants, meanwhile, are picking up awards including the prestigious Bib Gourmand in the latest Michelin guide while, if our tourism pages are anything to go by, Northern Ireland is currently overrun with marauding foreigners on various inward missions organised by the Northern Ireland Tourist Board and Tourism Ireland. Keep up the good work.

Alyson Magee

Record donations at HRNI Charity BBQ

total of £6,230 was raised for NI Chest Heart & Stroke at the Hospitality Review NI Charity BBQ in June, almost doubling donations collected at the first event in 2013. “A massive thank you to everybody from the industry supporting the event and contributing so generously,” said Nicola Daly, manager of Hospitality Review NI. “We were delighted to raise so much for a charity close to home.” In its second year, the BBQ event held at The Hudson in Belfast welcomed Masterchef’s John Torode and award-winning winemaker Neil McGuigan, actors from TV production The Fall and the cream of the crop from the local hospitality scene and media. Organised by the Greer Publications-owned title, the Hats and Shades-themed event was attended by 300 people and Gillian Parker of NI Chest Heart & Stroke and hosted by Hastings Europa Hotel General Manager James Nicola Daly. McGinn with assistance from BBC weather man Barra Best. BBQ duties were undertaken by Dean Coppard of Uluru in Armagh using Henderson Foodservice produce and Crossgar Pallas chef Niall McKenna of Belfast’s James Street South and Hadskis, while DJ Paschal kept things lively. Sponsors of the HRNI Charity BBQ included Crossgar Pallas, Flogas, Henderson Foodservice,Flash Foto Booths, Bacardi Brown-Forman Brands, Tennent’s NI, United Wine Merchants, Anzac wholesale, The Hudson Bar, Hadskis, Uluru Armagh and The Merchant Hotel Belfast.

Two new porters unveiled by Guinness

rewhouse No 4 was officially opened at Guinness headquarters in St James’s Gate, Dublin, last month with an event which also included the launch of two new porters. Guinness Dublin Porter and Guinness West Indies porter, available in selected pubs and retailers around Ireland from October 1, were inspired by authentic recipes dating from the late 1700s and early 1800s. Combining a rich heritage of 255 years of beer-making experience and a proud legacy of innovation, the two porters are the first releases from The Brewers Project Pictured at the launch event are, from left, Ivan Menezes, CEO of Diageo Plc; Paul O’ Farrell, a which gives Guinness’ enterprising brewers licence fourth generation Guinness brewer; An Taoiseach to explore new recipes, reinterpret old ones and Enda Kenny; and Paul Armstrong, director Europe collaborate freely to bring exciting beers to life. Beer Supply Chain at Diageo and director of The new porters started their journey in Guinness’ pilot Brewhouse No.4. brewery, home to all brewing innovation and craft at St. James’s Gate. With origins in a 1796 entry in Guinness brewers’ diaries, Guinness Dublin Porter was inspired by the golden age of porter in the 1800s, while Guinness West Indies porter is based on an 1801 diary entry for the first Guinness purposely brewed to maintain its freshness from one end of the world to another. “As beer lovers’ tastes and the beer landscape itself evolves, it is important we continue to stay at the forefront of beer innovation,” said Nick Curtis-Davis, head of innovation for Guinness. “Our brewers at the core of the project are passionate about pushing boundaries, whilst keeping true to the Guinness quality our customers know and love. Our two new beers, Dublin Porter and West Indies Porter, are examples of this innovation and demonstrate the exciting things our brewers are continuing to do with stout.”

Manager: Nicola Daly Editor: Alyson Magee Art Editor: Helen Wright Production Manager: Stuart Gray Contributor: John Ferris, Peter Bolan and Tom Cotter Subscriptions: 028 9078 3200 (Price £27.50 UK, £37.50 outside UK) Accounts: Gerardine Carson Publishers: James and Gladys Greer. Published by Greer Publications: 5B Edgewater Business Park, Belfast Harbour Estate, Belfast, BT3 9JQ. Tel: 028 9078 3200 Fax: 028 9078 3210. Contact: alysonmagee@greerpublications.com. Tel: 028 9078 3246 / nicoladaly@greerpublications.com. Tel: 028 9078 3234 The Review is the official publication for: Pubs of Ulster: 91 University Street, Belfast, BT7 1HP. Tel: 028 9032 7578. Chief Executive: Colin Neill Chairman: Mark Stewart. The Northern Ireland Hotels Federation: The McCune Building, 1 Shore Road, Belfast, BT15 3PJ. Tel: 028 9077 6635 Chief Executive: Janice Gault President: Mandy Patrick The Institute of Hospitality, NI Branch: 80 Bryansburn Road, Bangor, BT20 3SB. Tel: 07886 594770. www.instituteofhospitalityni.co.uk. Chairperson: Michael Cafolla. Design & Production by: Greer Publications Design Printed by: W. & G. Baird Ltd. The opinions expressed in Hospitality Review are not necessarily those of Pubs of Ulster, the NIHF or the Institute of Hospitality.

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What’s your ALIBI?

new bar, ALIBI, is set to open this month (October 18) on Bradbury Place in the heart of the Queen’s Quarter in Belfast following a major refurbishment project. Fifty new jobs will be created through the latest addition to the Wine Inns portfolio. With a focus on Bourbon served with a twist and excellent customer service, the new, two-floor venue, with accompanying three-floor smoking terrace, offers a new and original addition to nightlife in the city. Open seven days a week from 4pm, ALIBI’s ground floor will offer an array of premium spirits, cocktails and food, with live entertainment throughout the week. The first floor hosts a boutique space which will initially open Thursdays and Saturdays; adding a new dynamic to Belfast’s nightlife with a focus on table service, booths and a relaxed vibe for the customer. The best of local DJs and guests from across the UK will be on display, offering vibrant music and developing the Belfast scene in line with other cosmopolitan cities. “We’re delighted to launch ALIBI as a new concept within our existing portfolio,” said Mark Mateer, group general manager at Wine Inns Ltd. “With a unique identity and competitive offering, it is a welcome addition to the City. We have worked closely with our designers, architects and suppliers to create a venue that doesn’t simply follow suit, but will pioneer a new trend. The venue will also create 50 new jobs in Belfast.” ALIBI is now recruiting bartenders, waiters and hostesses with a minimum of one year’s experience. If you have what it takes, contact hello@alibibelfast.com.

James Street South crowned Readers’ Restaurant of the Year NI

estaurateur Niall McKenna and his award-winning team are celebrating after James Street South was named Northern Ireland’s restaurant of the year in the 2015 Waitrose Good Food Guide, and Cathedral Quarter newcomer Hadskis made the list for the first time. James Street South fought off stiff competition from others in Northern Ireland to scoop the win for the region. Hadskis – which only opened in October last year – will also feature in the prestigious guide. “This hugely-important award win couldn’t come at a better time for us,” said Niall McKenna, chef and owner of James Street South, The Bar+Grill and Hadskis. “We are about to execute a series of exciting new plans and

investments over the next few months, which will see us unveil a brand new look for the restaurant and kitchen. We’re also about to take on eight new apprentices in our kitchen in association with Belfast Metropolitan College. “We’re thrilled that customers have taken time to vote us ‘Best Restaurant in Northern Ireland’, and that Hadskis has also been recognised as one of the best restaurants here. We’re so pleased that our focus on quality, innovative cooking, locally-sourced produce, great staff and a warm ambiance have made such an impression.” To qualify for the awards, aimed at championing neighbourhood eateries, restaurants needed to be independently run and offer regional or local produce where possible.

The Merchant and Bushmills Inn among AA winners

wo local venues, The Merchant Hotel, Belfast and The Bushmills Inn Hotel, Bushmills, have been recognised in the prestigious AA Hospitality Awards held last month in London. A total of 24 awards were given out, including a new AA Spirit Award, at the ceremony in the Grosvenor House Hotel on Park Lane. All the winners will appear in the latest edition of the 2015 AA Hotel, Restaurant and Pub Guides, which were launched at the event. The new AA Spirit Award, introduced to recognise the professional promotion, education and service of spirits in the hospitality industry,

Tweet of the month

went to The Merchant Hotel. Its award-winning cocktail bar, now under the management of Michael Patterson has a strong focus on recruitment and training to ensure staff are highly capable mixologists. “We are delighted to have won the first AA Spirit Award,” said Gavin Caroll, general manager at The Merchant Hotel. “We believe The Cocktail Bar at The Merchant Hotel offers a truly unique experience with perfectly poured drinks and outstanding service but to be recognised by the AA is such an honour." AA Hotel of the Year Northern Ireland for hotels recognised as being outstanding examples in their particular market, meanwhile, went to The Bushmills Inn Hotel, Bushmills.

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Seven Bib Gourmand awards for Northern Ireland Seven local restaurants have received Bib Gourmand status under the newly released Michelin Guide Great Britain & Ireland 2015, including three newcomers to the award and four venues retaining the prestigious title.

amed Bib Gourmand for the first time are Bar + Grill at James Street South and Deanes at Queens, both in Belfast, as well as the Old Schoolhouse Inn in Lisbane, Newtownards. Bib Gourmands have, meanwhile, been awarded again to Coppi and Home restaurants in Belfast, Oregano in Ballyclare and Fontana in Holywood. While no local eateries received Michelin stars, the guide recognises establishments serving good food at moderate prices (with a limit of £28 for three courses) as Bib Gourmands. This year, 155 restaurants across the UK and Ireland attained Bib Gourmand status including 26 newcomers. “The Bib Gourmand awards also reflect the continuing trend for competitively priced, less structured and more flexible dining”, said Rebecca Burr, editor of the guide.

Niall McKenna

JAMES STREET SOUTH BAR & GRILL James Street South Bar + Grill Owner Niall McKenna said the award was a fantastic endorsement for Head Chef Carl Johannsens and his team. “To be recognised with a Michelin Bib Gourmand after only just being named Restaurant of The Year for Northern Ireland in the official Waitrose Good Food Guide is a further confirmation of our continued commitment to excellence,” said McKenna. “We have worked tirelessly over the years to promote world-class food using the finest local produce for the city’s fastgrowing army of good food aficionados.”

DEANS AT QUEENS Deanes at Queens Head Chef Chris Fearon said: “We were both surprised and delighted at the news. I did not have it in my sights this year the way I have done in other years nor was I aware, as I have been previously, that the inspectors had been in so I was bowled over. Our aim will be to keep producing seasonal, tasty food within a particular price point in hospitable surroundings, to work to Michelin’s exacting specifications and, more importantly, to keep getting ace customer feedback.” Chris Fearon Will Brown

THE OLD SCHOOLHOUSE INN A first Bib Gourmand went to The Old Schoolhouse Inn, which picked up local private dining club Grub Club Restaurant of the Year 2013/2014 and is set to open a new fine dining venue The Schoolhouse Bistro in March. Head Chef Will Brown said: “This is my first year. It’s a fantastic achievement for The Old Schoolhouse Inn in its first year and a half and it’s fantastic for the area; there’s never been an award of this stature in the area. I’m a very proud young man.”

Major nightclub comes to Belfast

hinawhite, the wellknown London nightclub, is coming to Belfast as the second phase of a £1m redevelopment project in an historic Linen Quarter building. Phase one, the Asianthemed Shiro bar and restaurant, opened on June 5 in the Brunswick Street site of the former Irene and Nan’s pub while Chinawhite will be located in the Franklin Street building formerly trading as Bar Bacca and Pictured at the new Chinawhite venue in Franklin Street, Belfast are, La Lea and is set to open from left, Gordon Devenney, O’Donnell O’Neill Design Associates on October 31. with Paul Langsford, director and Zoe Watson, marketing manager Award-winning of Chinawhite Belfast. O’Donnell O’Neill Design Associates is overseeing development of the Chinawhite site, which will create 60 new jobs in addition to the 100 positions already associated with the overall project. Paul Langsford is director of the new Chinawhite Belfast, as well as Shiro, and a number of other Belfast venues including The Albany, El Divino and Filthy McNasty’s. “Chinawhite will be a high end, luxurious and comfortable venue, focusing on an excellent standard of table service,” he said. “Our target customer will be focused on 25 years old and over and will be like no other Belfast night club experience. Long considered a pioneer in its field, Chinawhite combines its formidable heritage with a brand new distinct, progressive and modern approach to entertainment. We expect it to be extremely popular with people wanting to experience a unique night out locally, as well as attracting new visitors to Belfast from throughout the UK, Ireland and beyond. “This is the second phase of our three-part development which will transform entertainment and night life in the Linen Quarter and, with events such as the recent Titanic showdown and the Giro D’Italia, it is becoming increasingly important for Belfast to have cutting edge venues to sustain the City’s growth and momentum. We believe that Chinawhite will make a significant contribution to that dynamic.” A spokesperson for Chinawhite, meanwhile, said it was a great time for the brand to come to the vibrant city of Belfast and it was happy to be teaming up with Shiro in a landmark development. Chinawhite Belfast will feature double-height space over the dance floor with an inviting feature stair up to the second floor, which will house the club’s exclusive bookable seating areas with table service. Plans include adding an Asian-style rooftop garden on the fifth floor with views over the city.

Harp Lager launches weather-activated advertising

arp, one of the best selling lagers in Northern Ireland, has launched a pioneering, weather-activated out-of-home advertising campaign in a first for the local media market. At carefully selected locations in Belfast, the public will be presented with a creative message specific to the weather condition at the time. The dry weather message, which features the ever-optimistic and now iconic Harp Angel, encourages you to ‘step on crunchy leaves’ of autumn. When the weather changes for the worse, the wet weather design is displayed suggesting it is ‘perfect weather for treating yourself to a cab’. “Harp is a part of Northern Ireland and we are always looking for ways to react to what is happening right here, right now,” said Lisa Ronayne, brand manager for Harp. “This weatheractivated out of home advertising allows us to have real time reactions to everyone’s favourite conversation topic – the weather and to put a Harp twist on it, by encouraging consumers to look on the Harp side in any situation.” The campaign is the product of collaboration between Harp parent company Diageo, media agency Carat Ireland, out of home media specialist Source ooh, creative agency Irish International and technology company Buzzoo.

chef profile

Chef profile John Ferris talks to Henry Boliaqovas, chef at James Street South.

t must be tough for any young, aspiring chef to walk into a kitchen for the first time and not be fazed by the hustle and bustle of a Saturday night service. It must be even more so when the restaurant is James Street South. Eight young apprentices have recently signed up to learn the trade in what is one of the city’s finest restaurants. Helping those 16 to 24-year-olds learn the ropes is a multitude of chefs who may look young but have experienced heads on their shoulders. One of those experienced chefs – Henry Boliaqovas – knows how tough it is more than most. Moving to Belfast from his home country of Lithuania five years ago because his mum lives here and his eight-year-old sister was born here, it was a tough start in the kitchen. “The difference was back then that I couldn’t even speak English,” said Henry. “When someone is telling you to get something from the fridge and it’s Saturday service and everyone is crazy, you can’t come up beside the

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chef and ask him what it is, so it was hard. “I just wanted to work when I came here, I didn’t have plans for the weekend or for days off, just work. If you want to chill out or something this isn’t the best job for you. You need to give your all, everything. “It’s not like a new thing having them [the apprentices] in. When I worked at the Merchant we always had kids in from Metropolitan College. They give you a hand and you want to share your experience. Five years ago I was the same; I didn’t even know how to use a knife.” After finishing high school he moved to Northern Ireland and had thoughts of a waiting job, a lack of English was problematic and “things change and now I’m a chef”. “I thought I wanted to be a waiter, but when I came here my English was not the best, I had the basics. I thought I wanted to be in this industry and learn English and then be waiter or barman. I studied how to be a barman in tech in Lithuania but I didn’t finish it. “It was one more year to finish but I wanted to come here. Cooking was

“I stopped him and said ‘I want to be a chef’. He just looked at me and said he’d think about it. I thought he’d forget about me but the same night he came back to me after a couple of hours and said Monday morning you’re starting. I started doing bar food for the cocktail bar and I stayed there for two years.” When a friend from The Merchant was offered the head chef job at CoCo, Henry moved with him staying at the Linenhall Street restaurant for a year. “Two years ago, I came here to James Street South, because I know it’s the best restaurant. “I came in one morning to talk to the owner Niall McKenna and I said I wanted a job and he asked me to come back and show him. So I did a trial and after two hours they offered me a job. always close to me. I started to live on “Here I like that French classical style. my own really young, when I was 16, I love it in here and David Gilmore as so I was always making food in the head chef – he has a completely different house. “In Lithuania the food is really heavy – style from other places I’ve been. David starter, main course, desserts… you’ll be is more modern cooking but mixed with very full. The best-known dish that all the classic French cuisine.” Under Gilmore’s stewardship, the tourists want to try would be Cepelinai restaurant has introduced Critics’ Table [a dumpling like dish]. It’s potato and – a weekly event where anyone can pork mince. Lithuania is a cold country come in for a four-course menu that and it’s a bit like Ireland, nearly every allows the chefs to try out recipes on dish has potato.” paying customers who respond with After seeing jobs online at The feedback. Merchant Hotel, Henry walked up the “If you like something in a book, grand steps to the hotel and asked to something crazy, you can try to cook speak to the head chef. that for the critics’ menu. Maybe simplify “I didn’t want to sit in the house and it a bit and get it on the menu. When do nothing. I said to the chef that I you get notes, some people like it, some needed a job, any kind of job, and he don’t. told me I could start the next week. “I like it because I want to show what “I worked as a KP for four weeks and I’ve learnt even if it’s something I’ve I was so close to the chefs I could see learnt from Dave or Niall but change it a everything they were doing… it was bit. You just want to do it and show what so interesting. It was then I said I don’t you’re capable of.” want to clean the dishes, I want to do Who knows, maybe we’ll find a touch what they’re doing.” Just a month after arriving at The of Lithuania on the critics’ menu in the Merchant, he spotted Beannchor’s then future with some Cepelinai… either way Executive Chef Tony O’Neill walking those behind the pass will be putting past. their all into it.

chef recruitment

Catering careers take off with RAF Reserves

apoleon famously said that ‘an army marches on its stomach’ – and it seems that, here in Northern Ireland, the RAF Reserves agree with him. The recently re-formed 502 (Ulster) Squadron is on a recruiting mission to find not only high flying chefs, but also culinary wannabes, who would be up for the challenge of learning to cook, military style. The new, fast expanding unit based at Aldergrove Flying Station has job opportunities for men and women from all sorts of career backgrounds to tackle spare time service in the RAF Reserves. From electricians, mechanics, chefs and fitness instructors to photographers, HR and PR specialists to health care professionals at every level... supporting RAF operations around the world requires a vast range of disciplines and a huge diversity of people and talents... and they all need to be fed. Wing Commander James Armstrong, Commanding Officer of 502 (Ulster) Squadron says: “When people think of spare time careers with the RAF Reserves they almost automatically think of jobs which are directly connected with flying planes; some even think that you have to know how to fly a plane to join the RAF Reserves, when nothing in fact could be further from the truth. We’re looking for all sorts of skills, including catering. “While we welcome applications from fully trained chefs, we’re also looking forward to hearing from those who are part-way through training in the catering industry. Even people who have no professional background, but who have a passion for cookery coupled with the will to learn, are welcome to come and chat to us about potential opportunities, for we offer superb training. It’s just a question of having the confidence and commitment to – literally – step up to the plate. “Within the RAF Reserves, catering has many facets and chefs who work with us can expect to handle all sorts of culinary challenges, from delivering nutritious meals in challenging environments to silver service banquets for those special occasions when we host important guests. Chefing with the RAF Reserves is as varied as it is demanding and both the experience and the nationally-recognised training which our chefs will enjoy will certainly be of benefit to them in their civilian careers.” Royal Air Force Reserves are pivotal in today’s RAF and its relatively new and fast-expanding presence at Aldergrove is strong local evidence of a UK-wide initiative to develop Reservist squadrons. The new generation of Reservists will be fully integrated with regular RAF personnel, training and operating to the same high standards, as demonstrated in recent operations in Iraq and Afghanistan. RAF Reservists are rewarded financially and with excellent career and personal development opportunities; they also have the social benefits that come with being with like-minded people and they have the immense satisfaction of being part of a disciplined, highly motivated team doing valuable work within their community. For all its opportunities, 502 (Ulster) Squadron is seeking to recruit men and women aged from 18–50 years. They could come from any sector of the community and from any employment background, but they must be focused and motivated and have a degree of physical fitness. Potential new recruits can find out more about what’s on offer at a series of Information Sessions currently being held at Aldergrove. To find out more about joining the RAF Reserves, visit raf.mod.uk/rafreserves, e-mail 502AUX-JNCORecruiting@mod.co.uk or telephone 028 9445 5506.

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drinks trade

The Moody Boar Located in the Palace Stables in Armagh, The Moody Boar Bistro & Restaurant grows much of its own produce to create fresh and clean flavoured British Isles cooking with European influences, says head chef and proprietor Sean Farnan. What is your food sourcing policy? We source what we can locally that makes sense. The more farmers and producers diversify in Co Armagh and across Northern Ireland, the more confident we can be of what we serve as local food. Who are your customers? Our customers are families, young professionals, business, couples, tourists and elderly people. How do you make your restaurant stand out from competitors? We are unique in our area, our decor and atmosphere is more akin to the big cities. We have broken this template and are reaping the benefit for being different.

Tell us about the space you have. You would expect to find a restaurant like ours in Belfast; it’s modern, quirky and relaxed with fresh menus and full of atmosphere. Set in a 200-yearold Georgian stables building, it is a unique setting for any restaurant. There is a move toward bringing the customer to understand farm to fork and we take this on board fully, with using our own-grown fruit and vegetables that the chefs would have picked that week from the garden right through to the

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restaurant where you can see right into the kitchen and watch the chefs turning this raw produce into the dishes we serve. What feel are you aiming for? Our aim is to help consumers to become more confident in trying ‘new’ foods on ‘cleaner’ plates but in a casual way so as not to be labelled as fine dining! So we’ve stripped the tablecloths, ditched the table settings, decorated the interior and trained our

staff for a relaxed feel. Tell us about your menu. Local, fresh and clean-flavoured British Isles cooking with European influences. What do you do to improve and drive your menu? Using more and more local produce, whilst training our chefs to bring forward their ideas - to be creative, structured and consistent.

Have you faced any particular challenges to date? It is a challenge to convince people that food it not just about piling a lot of it on a plate but the enjoyment of the flavours and that it is produced locally. Although this has been our main challenge, we are enjoying it by listening to our customers’ feedback and adapting our dishes. We believe that our customers love what we are presenting them with. How has trade been this year? Trade has been great and, with a continuing consistent rise in trade each year, we are very confident in how our business is going.

café culture

Ground Espresso Bars embarks on major expansion

orthern Ireland’s largest independent coffee bar chain, Ground Espresso Bars, is celebrating 13 years in business with a £100,000 investment in its Belfast cafes, and a multi-million pound investment with Next plc, including two stores in Northern Ireland and a first unit in Dublin. Owners of the chain, husband and wife team Darren and Karen Gardiner, have completed extensive refurbishment works in their concessions in Waterstones, Fountain Street, and Next, Donegall Place. Employing over 120 staff across 11 stand-alone stores and concessions in Northern Ireland, the Ground brand has gained a reputation for quality coffee and a focus on locallysourced produce. As well as the refurbished Belfast outlets, the chain includes further concessions at Sprucefield, Translink in Coleraine and in the new Spar Service station on the Knock Road, Belfast, as well as standalone shops in Coleraine, Portrush, Bushmills, Ballymoney, Ballymena and Cookstown. A number of other Ground shops are to open over the coming months, expanding its reach across the six counties. In the Republic of Ireland, a Next concession is expected to open next month creating 20 new jobs. “The refurbishment is part of a larger strategy for growth of the business, and represents our look moving forward,” said Darren Gardiner at a launch event in the Fountain Street Waterstones, outlining plans to rapidly expand with further concessions and standalone stores which will double its workforce over the next year. “If an option presents itself and we feel it’s a viable option, we’ll take that opportunity,” he said. “We have genuinely spent 10 years trying to get it right, and our offer is so far from the other chains. It is local and it is responsive.” “It has to be organic,” said Karen Gardiner. “It has to be for the right reasons. We had to be very careful not to run before we walk and in a way that held us back over the last 12 months but now we’re ready.” While its success is built on its rural locations, Darren said Ground is currently seeking a flagship Belfast shop to raise its brand profile in the city and is also looking at opening standalone shops in locations where it already has concessions; for example, a shop in Lisburn to complement its existing concession at Sprucefield. “We are hands on which we believe is why the brand is successful,” he said. “You have to have a pride and a passion in the business. It’s a tight business and the competition is fierce; there are coffee shops opening daily.”

Lord Mayor of Belfast Councillor Nichola Mallon is pictured with Darren and Karen Gardiner of Ground Espresso Bars at its refurbished concession in Waterstones on Fountain Street in Belfast.

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café culture

Sweet rebrand for Sugar House Quay F

Damien and Adrian Garvey.

ledgling ‘artisan’ coffee house chain Synge & Byrne has expanded into Sugar House Quay in Newry, replacing the Olive coffee shop which has operated there since 2008. BWL Group owners Damien and Adrian Garvey have developed Synge & Byrne, opening its first outlet in the Abbey Centre last December while two further cafés are to open in Derry~Londonderry and Belfast this year. “This has been a whirlwind year for us as we grow and diversify our business,” said Damien Garvey, director of the BWL Group. “The Olive brand has been very special as it was located in our home city, but the time is right for a change. We know the coffee connoisseurs of Newry will enjoy Synge & Byrne’s artisan approach and we hope they will give it the same support they gave Olive. “As Sugar Quay is a listed building we couldn’t do too much to the exterior, but customers will definitely notice a difference to the signage and internal layout. The menu will also be very different to Olive; Synge & Byrne will have 18 types of tea, a wide selection of hot and cold food – our Goat’s Cheese and Pear Baguette is very popular as are our Portuguese natas. I would encourage customers to come in and try it as I know they will be pleasantly surprised.” The Garvey brothers also operate the O’Brien’s franchise in Northern Ireland. The BWL Group has been trading for 12 years and, overall, it employs 270 people across its three businesses.

Newry café barge business floats

new floating café has opened in Newry, following a three-year project to establish a café barge business in the Albert Basin. Lorraine Fox, skipper and owner of The Sandwich Barge, recently navigated her barge into place with

assistance from members of the Inland Waterways Association of Ireland (IWAI) Newry & Portadown branch. The Kilkeel native has previously operated The Sandwich Barge on the canals of central London, and thinks it’s an ideal business for Newry with its historic but underused canal. “There’s something about relaxing

o. Down-based producer Clandeboye Estate Yoghurt has secured an order to supply artisan Greek style yoghurt to all-Ireland Costa coffee outlets, valued at £100,000 annually. Costa has 87 stores across Ireland, and will be launching the yoghurt as part of a new breakfast menu featuring mix and match yoghurt pots, crunchy granola and berry compotes. Clandeboye Estate lays claim as the only yoghurt made in Northern Ireland and is the brainchild of the Estate’s owner Lady Dufferin, the Marchioness of Dufferin and Ava. Lady Dufferin recognised a gap in the market for premium artisan yoghurt made with milk from her prize-winning pedigree herd of Holstein and Jersey cows. The yoghurts are made in a traditional way, with the milk prepared and cultured gently over 24 hours in small batches, which helps create an exceptional flavour and texture. “At Costa, we are continuously on the look-out for locally sourced produce to enhance our quality food offering,” said Deirdre Sloan, product manager of Costa Coffee Ireland. “We tasted and tested lots of Greek style yoghurts and Clandeboye Estate was a clear favourite with the team. It’s absolutely delicious eaten on its own or topped it with fresh berries, compotes, granola or even a drizzle of honey.”

Celebrating the news with Cookie, a cow from Clandeboye’s award-winning dairy herd, are Lady Dufferin of the Clandeboye Estate and Deirdre Sloan, product manager of Costa Coffee Ireland.

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beside the water that beats sitting in an ordinary café,” said Fox. “People tend to interact more when they come to The Sandwich Barge. Even in London, strangers would chat with each other at my boat. I love seeing folk meeting and enjoying my food, a quick coffee stop becomes a real treat and that’s great.” Fox does all her own baking using

locally-sourced produce and, in winter, the Sandwich Barge becomes the Soup Barge and oysters are also on the menu. IWAI believes that The Sandwich Barge is probably the first narrowboat ever to use the Newry canal as the traditional lighters were all widebeam barges.

Clandeboye Estate Yogurt secures Costa listing

drinks news

Disclosure and Duke Dumont surprise music fans at Guinness Amplify in Belfast

undreds of musicians took to the stage in pubs across Ulster last month for Guinness Amplify, the new music programme connecting fresh new music talent with audiences all over Ireland. Musicians from a variety of music genres performed in pubs over September 18-21, while music fans in Belfast were treated to a special experience as two of most highly acclaimed musicians of 2014, Disclosure and Duke Dumont, turned up for a surprise performance in The Errigle alongside up-and coming Irish musician Daithí. “When we heard about Guinness Amplify we really wanted to be part From left, Chris Hanna of electronic music act of it, as it benefits both the musicians and the pub but we never thought UNKNWN is pictured ahead of his recent gig we’d end up hosting two of the biggest names in music,” said Paul Boyce, at The Errigle as part of Guinness Amplify bar manager of The Errigle. “Having Disclosure, Duke Dumont and Daithí Live with Jonny Quinn of Snow Patrol. was a very special experience that we will talk about for years to come.” Lisa Fitzsimons, marketing manager at Guinness, said: “It was amazing to see so many talented musicians take to the stage over the Guinness Amplify weekend in Ulster. The island of Ireland has so much to offer by way of music and our aim is to spotlight this special talent in every way possible.” Continuing through to October across Ireland, the Guinness Amplify schedule is also set to include surprise appearances by Kodaline, Walking On Cars, Bastille and Jess Glynne, London Grammar, Rudimental, George Ezra and Dan Croll.

Bar reopens at Marketplace Theatre Armagh

Alannah Mone and comedian Gene Fitzpatrick are pictured at the opening of the Bar & Bistro at The Marketplace Theatre in Armagh.

utsourced Client Solutions (OCS) has officially reopened The Market Place Theatre Bar & Bistro within The Market Place Theatre Armagh with the support of Guinness. The re-opening of the bar will add to the theatre experience of both local people and foreign visitors alike, according to Paul Callan of Diageo Northern Ireland. “Just like the Guinness brand, Armagh is a city which has a rich and cherished history and the opportunity to further develop its entertainment facilities with the opening of the Theatre bar is good for the local economy and the development of the City as a great place to visit,” said Callan. “The Guinness brand plays an important role in providing visitors with a unique and authentic experience and this combined with the legacy and culture of the Marketplace Theatre makes a winning combination.” The new bar and bistro will offer live music every Saturday night with food served daily Monday until Saturday.

Guinness PRO12 launched at Diageo HQ

he Guinness PRO12 was launched at the Diageo Headquarters in Park Royal, London recently with all 12 clubs’ captains and coaches in attendance.

This year’s series promises to have added spice with a new European competition qualification system; 227 international players from 14 countries will also be looking to secure a place in their national squads ahead of next year’s Rugby World Cup. The PRO12 experienced year-on-year growth for a fifth consecutive year for both match attendance and TV audiences in 2013/2014. This season, the first 13 rounds will see at least 91% of matches broadcast live in the UK and Ireland, with 50% of these matches also broadcast in more than one territory. The Guinness PRO12 social media platforms and website have grown exponentially over the last number of years and will continue to keep supporters and media fully up to date throughout the season with key features such as live text commentary for 135 matches, news, imagery, videos. In addition, a new Guinness PRO12 app will be available on all platforms.

HR • 15

drinks news

Barley art installation for Harp A

barley art installation featuring the Harp angel’s wings, commissioned by the Diageo beer brand, was unveiled last month on the Ards Peninsula close to Scrabo Tower. Belfast-based bespoke artist and designer Gareth Martin handcrafted the wing structure in five days using 250 bales of barley, 440 meters of twine and 400 wooden stakes, as part of Harp’s Look on the Harp Side campaign championing Northern Ireland’s optimistic way of seeing things. “The design was inspired by the high quality barley ingredients and craftsmanship that goes in to the brewing of Harp and the formation of the wings are, of course, a nod to the brand evangelist, the Harp Angel,” said Martin. Lisa Ronayne, brand manager of Harp, said: “Making hay while the sun shines – or in Northern Ireland while the rain pours down - sums up Harp’s values and reflects the Northern Ireland viewpoint on life so we see the barley art as a fitting tribute to the upbeat viewpoint that people in Northern Ireland are known for.” The art installation also helps launch a series of competitions, offering consumers the chance to win a free pint or experience a heli ride with friends (see facebook.com/ harp for more information).

United Wine Merchants celebrates Belfast Restaurant Week

nited Wine Merchants teamed up with Yard Bird, Belfast this month to offer consumers a clucking great deal to celebrate Belfast Restaurant Week. “As one of over 60 restaurants taking part in Belfast Restaurant Week, we are hoping to draw the crowds with our Big Bird Challenge,” said Alan Holmes, manager of Yard Bird. “Customers who order a whole chicken to themselves receive a free Yard Bird beer to wash it down.” Supplied by United Wine Merchants and brewed by Greene King in Bury St Edmunds, England, Yard Bird crafted ale is a 4% abv, American style IPA. “Yard Bird Ale continues to be a great acquisition for United Wine Merchants,” said Emma Haughian, brand manager for Yard Bird Ale at United Wine Merchants. “Yard Bird is a refreshing addition to the restaurant scene in Northern Ireland aligning perfectly with the refreshing American style of Yard Bird ale.”

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Emma Haughian and Alan Holmes

drinks news

of Pubs of Ulster.

Caledonia Smooth Gold Cup gets off to a smooth start

Rod McCrory of Tennent’s NI is pictured, right, with John Connor, racing manager of Drumbo Park, launching the 2014 Caledonia Smooth Gold Cup at Drumbo Park Greyhound Stadium.

nticipation is building for the high profile final of this year’s Caledonia Smooth Gold Cup, one of the biggest greyhound races of the year, to be held on Saturday, November 8 at Drumbo Park Greyhound Stadium. Six top dogs will be going for gold in the Grand Final of this autumn’s festival of racing where a £5,000 prize fund is on offer to the top dogs out of the festival’s total £10,000 prize pot. The first round of heats will get underway at Drumbo Park on Saturday, will be determined before semi finals on

October 25, when the final six dogs Saturday, November 1. Delighted to once again welcome Caledonia Smooth back on board as the title sponsor of this year’s Gold Cup, Drumbo Park Racing Manager John Connor said the event was one of the most eagerly awaited competitions of the year at the Co Antrim stadium. “The Caledonia Smooth Gold Cup is a thrilling competition,” he said. “You can expect to see the ultimate winner cross the grand final’s finish line in less than 29 seconds, so we’re looking forward to some very exciting races in the weeks ahead. Most of the top trainers throughout Ireland will be involved.” Sarah Shimmons, beer marketing manager at Tennent’s NI, said: “We are delighted to be associated with Drumbo Park and to put on such a high calibre competition as the Gold Cup. “Great nights out go hand in hand with both Caledonia Smooth and Drumbo Park but this year everything is shaping up to make The 2014 Caledonia Smooth Gold Cup even more exciting. “It is traditionally one of the glitziest nights of the year with race-goers encouraged to dress up and really get into the social side of the event with Caledonia Smooth, which is all part of the craic that makes greyhound racing at Drumbo Park such a fantastic night out.” Racegoers are encouraged to make a real night out at the final by booking a table in the warmth and luxury of the restaurant which has panoramic views of the track, where you can sit back and enjoy the buzz of the Grand Final. The stadium’s restaurant provides a gourmet menu and luxury seating to accommodate some 300 guests.

Ciaran Meyler

“Get To Grapes With It”

he wine vine is only one species of a large family of plants. The species is Vitis vinifera, as many as 5,000 varieties are named, however most wine-lovers will only ever encounter 25-30 types of vine. Chardonnay is held in very high regard within the wine trade; despite falling out of fashion for a number of years, Chardonnay still remains the Noble White Grape. The grape of white burgundy (Chablis, Meursault and Pouilly-Fuisse) and Champagne (Chardonnay along with Pinot Noir and Pinot Meurnier are used to produce Champagne). Here Chardonnay produces full, strong scented wines with character; on the chalky soils it becomes almost luscious without being sweet. Winemakers all over the world love Chardonnay, it’s easy to cultivate, giving high yields, even the less expensive wines can be soft and inoffensive. It grows well in all New World regions especially Australia, USA (California) and South Africa, producing powerful, full flavoured high alcohol wines with fruit flavours from melon and peach to pineapple and tropical fruit. Chardonnay is very versatile and can be enjoyed with many types of foods. Good quality seafood such as prawns, sole or monkfish with cream or butter sauces are perfect with the dry lemon and lime filled Chablis and Burgundies. Fried seafood and chicken dishes with spicy oils and sauces are better with the big New World Chardonnays with loads of tropical fruits. The ABC club (Anything But Chardonnay) has disbanded, so get out and rediscover some of these full on Chardonnays.

Affordable Delight £5-£8 • Santa Rita 120 Chardonnay (Chile) Dinner Party Pleaser £8-£12 • Ropiteau “Les Plants Noble” Chardonnay (France) Winetastic Wonder +£12 • Tempus Two “Copper” Chardonnay (Australia)

Quote of the Month “Age appears to be best in four things; old wood best to burn, old wine to drink, old friends to trust, and old authors to read.” “http://www.brainyquote.com/quotes/authors/f/francis_ bacon.html” Francis Bacon

HR • 17

By Ciaran Meyler

elebrating the eagerly awaited launch of the Magners Light Pint Bottle onto the Northern Irish market, the iconic cider brand teamed up recently with NI Gossip Guy to mark the moment with a party at Filthy McNasty’s. Publicans from across Northern Ireland joined other hot ticket holders for an evening filled with food, live music, entertainment and craic, the perfect setting for Magners Light. “Magners Light has all the great flavour associated with the Magners family and retains the same 4.5% abv as Magners Original, yet Light has fewer calories,” said Laura Faulkner, brand manager at Magners. “The response has already been fantastic and we see a great future ahead for the pint bottle. It seems from our research that men in particular are delighted to have Magners Light in the new format as they see the pint bottle as packing great value as well as taste.” Magners Light joins Magners Original, Pear and Berry in Pictured at the launch event are, from Pint Bottle format and all are left, Kevin McGarry of Filthy McNastys, available in both the on-and-off Jeff Tosh of Tennent’s NI and Colin Neill trade across Northern Ireland.

Wine Wizard!

Magners Light Pint Bottle launched at Filthy McNastys

drinks news

‘Well Flashy WeeKend’ promotion from WKD

KD will be making a real spectacle in on-trade outlets this autumn by giving away thousands of pairs of eyecatching, flashing ‘shuttershades’ with bottle purchases.

The highly visible promotional eye-wear will ensure consumers stand out from the crowd and create a real talk-about factor. The fun items from Northern Ireland’s number one RTD (1) will help wearers see their night out in a whole new

light. WKD brand owner SHS Drinks will also be supporting participating outlets with witty promotional POS and a range of cocktail jug recipes, all as part of The WeeKenD Starts Here on-trade campaign. Under the banner of Made for Sharing, the range of seven new cocktail recipes will give groups of friends the chance to enjoy WKD with complementing spirits and soft drink mixers. The multi-serve pitchers of WKD cocktails include: WKD Schnapperday Night Fever (WKD Red, peach schnapps, apple juice, ice); WKD Iron Brewtiful (WKD Iron Brew, spiced rum, lemonade, ice); and WKD Slushy Peas (WKD Green, raspberry liqueur, lemonade, ice). To help staff prepare and serve the cocktails quickly and effectively, a mixing guide is provided with instructions for each jug to be served with four glasses. Each serving contains approximately one unit of alcohol. “Our shutter-shades will generate some extra fun in outlets in Northern Ireland and our sharing cocktails are

sure to go down well amongst groups of friends over the coming months,” said Debs Carter, marketing director of alcohol at SHS Drinks. 1: Nielsen NI On Trade Audit RTD category volume (L) & value (£) share, MAT January 2014

r e p m u B l a Speci as t on our u o s s i m Don’t

Christm ks edition rin : 31st October DDeadline

review NI

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Bacardi Brown-Forman bar profile

The Batcave, Lurgan While Guinness may be king, tailor-made promotional material, staff training and inspiration from other bars are all helping The Batcave encourage its customers to be more adventurous, says Bar Manager Susan McKenna. BEST SELLERS AND PERSONAL FAVOURITES With cocktails, our Cosmopolitan with raspberry vodka, Cointreau and lime juice is popular, and I would recommend that or our original daiquiris with Bacardi, lemon juice and sugar syrup. Guinness is very popular in here; on a Saturday afternoon, the whole bar is lined with Guinness. On weekend nights, it’s more varied and people would drink bombs and daiquiris. WHAT INSPIRES ME When I go into other bars, I’m watching to learn from them and, when I’m on holiday, that’s what I would do. You do get ideas from other people and other bars. I would order cocktails a lot and see how they make them. When I go on holiday and look at places, it also makes me realise how nice this bar is.

WHAT IS ON OFFER AT THE BATCAVE? We have the main bar, and then a lounge upstairs which is open Friday, Saturday and Sunday nights for private parties, free of charge, and seats 35. There is also a beer garden off the lounge. We have live bands around once a month, and we have a DJ on Saturday and Sundays.

20 •

MY ROLE My role is placing orders and making sure the orders are made, managing people and training people up, wages and making sure everything runs well on a busy night. I have a great boss (Iain McMullan) which makes things easier. WHAT IS YOUR CURRENT FOCUS? I’m always trying to push all the new

drinks like Fire Eater, which I’ve made up a promotional board for. I would do a lot of my own displays. We would try to push the premier league football as well, and get people in for sports. Cocktails are not a big thing but we would try to push that more at the weekend. I do have a regular who comes in and, after a few Guinness, wants cocktails and only wants me to make them. I like to try and make up new cocktails.

HOW IMPORTANT IS TRAINING? Customer service is everything, and we always make sure the staff knows what offers are on. We’ve had a few cocktail training sessions, some with all the staff and others where one person is trained and then comes back and trains the rest of us. My sister works here and she’s doing a NVQ in hospitality through the bar. FUTURE PLANS We have no plans to expand just now. The Batcave was refurbished about six years ago with the help of lottery funding, and any future plans would be another facelift when it needs it. DESCRIBE THE BATCAVE IN THREE WORDS Friendly, welcoming and atmospheric.

pub & bar news

Down Royal starts £250,000 bar refurbishment

major, multi-million pound investment programme at Down Royal Racecourse will be completed this month (October) with a new bar and social space. Down Royal, which has already invested over £5m in its racing and hospitality facilities, is spending a further £250,000 as part of a redesign and refurbishment of its main public bar. The newly-revamped space, which attracts thousands of race-goers each year, will employ around 25 staff for every race event. Work on this latest project was underway just days after the Charles Hurst Premium Summer Race Evening on September 12, and will be completed in time for the start of the two-day Northern Ireland Festival of Racing on Friday, October 31. The innovative new redesign will create additional seating areas in a bright and modern space and will have stunning views of the track. As part of the plans to improve its hospitality offering, Down Royal has signed an exclusive partnership with Moira-based and internationally-

acclaimed butcher Peter Hannan, who will be supplying his award-winning quality meat products for inclusion on a series of exciting new menu options. Down Royal Manager Mike Todd said the new facilities will enhance the significant work already undertaken at the racecourse – all of which were completed with the comfort and experience of race-goers in mind. “Since 1993, Down Royal Racecourse has ploughed more than £5m into transforming the site with the provision of a new grandstand, new high-end hospitality suites and a landscaping overhaul that befits its position as one of Northern Ireland’s leading race day attractions,” said Todd. “This latest investment reinforces our commitment to providing unrivalled facilities for the thousands of people who come to our race days, creating the most up-to-date and luxurious environment for them.” Last month, Down Royal signed its first major sponsorship deal with the region’s biggest car retailer, Charles Hurst Group, in a headline move that helps drive the prize pot for its next headline summer event to more than £65,000.

An artist’s impression of the new bar at Down Royal Racecourse, currently underway.

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hotel news

Hotel operator sought for City Quays development regeneration of Belfast’s waterfront, creating a rejuvenated area stretching from Clarendon Dock to Belfast’s Waterfront Hall,” said Graeme Johnston, property director at Belfast Harbour. “City Quays 1, a Grade ‘A’ office development, is already under construction and planning for an adjacent office project, A CGI image of how the proposed City Quays City Quays 2, has been development might look. submitted. To complement these developments, along with plans for residential and elfast Harbour has invited local retail space, we aim to build a hotel operators to submit new waterfront hotel. To achieve a expressions of interest in best-in-class product we are seeking a new hotel development on expressions of interest to secure the Belfast’s waterfront which could expertise of an experienced hotel potentially open for business in operator. 2017. “Demand for hotel space in Belfast The hotel proposal, based in Belfast is strong and improving, and, if a Harbour’s 20-acre, £250m City Quays development, has been published in the suitable operator is identified, there is the potential for the new hotel to Official Journal of the European Union be open and ready for business by (OJEU), where it is described as a 1502017.” to 200-bedroom upscale hotel. Danny Kennedy, minister for In July, the City Quays’ master plan the Department for Regional was granted planning permission, Development, said: “The addition of including outline approval for a hotel this hotel further demonstrates Belfast of up 26,850-square-metres and the Harbour Commissioners’ commitment OJEU notice marks the next step in the to the continued revitalisation of ongoing regeneration of the location. this area of the city - not only will it “City Quays is an exciting provide a welcome boost to the local, opportunity to progress the historic

and indeed regional, economy in terms of creating employment, it will also help satisfy Belfast’s fast growing demand for top class hotel and conference facilities.” The news was also welcomed by Gerry Lennon, chief executive of Visit Belfast. “With world-class attractions such as Titanic Belfast, conference centres such as the Waterfront Hall and headline acts choosing to host their events in Belfast, it is important we see further investment in the commercial accommodation sector to meet the growing demand for hotel rooms,” he said. While an operator is required to manage the hotel on a day-to-day basis, it will be developed and owned by Belfast Harbour. Last month, ASM Chartered Accountants’ published its annual Northern Ireland Hotel Industry survey which found that demand for bedrooms had grown during the year, with an average bedroom occupancy rate of 74.8%, up from 73.2% in 2012. Total revenues were also up 9.8% year-on-year. Overnight visitors to Northern Ireland were up 6% in 2013 spending £723m, driven by a wide variety of conferences and events such as the World Police & Fire Games. Government tourism targets, meanwhile, aim to attract 4.5m visitors annually by 2020.

Dalata Hotel Group revenues up by almost a third

reland’s largest hotel operator, the Dalata Hotel Group plc has reported a 31% increase in revenue year-on-year, for the six months to June 30. The group, which operates the Maldron Hotel Belfast (formerly Park Plaza Belfast) at Belfast International Airport Hotel and has just acquired the Tower Hotel in Derry, also announced earnings before interest, taxes, depreciation, and amortization (EBITDA) up by 171% to €2.4m in the same period. “The business has enjoyed a positive first half of 2014 with a strong operational performance availing of the opportunities presented by improving market conditions,” said Pat McCann, CEO of the Dalata Hotel Group. “We

are actively pursuing further acquisitions as activity in the market continues to accelerate through the second half of the year. “The outlook is encouraging and we are confident for the remainder of 2014 with strong momentum maintained. The sustained commitment of Government to the development and support of the tourist industry through a combination of investment, promotional and fiscal measures has revived confidence in the hotel sector.” Dalata’s revenue comes from the operation of a mix of 13 owned and leased hotels and from fees for hotel management services provided to third party owners under management agreements.

Dalata Hotel Group acquires Tower Hotel

alata Hotel Group plc has entered into agreement to acquire the Tower Hotel in Derry~Londonderry, as part of a strategy to expand its position in Northern Ireland. Completion of the €5.5m transaction is expected this month

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(October). The city-centre Tower Hotel Derry is a 4 star hotel with 93 en suite rooms, a bar and grill, restaurant and five conference rooms, reporting profits of €0.5m in 2013. “We are delighted to finally have a hotel in Derry, Londonderry,” said Pat McCann, CEO of the Dalata

Hotel Group. “We are excited at the prospect of bringing new business to a city that has seen many positive changes in recent years. The Tower Hotel will be rebranded to Maldron. As part of a rapidly growing hotel group, our new colleagues can expect many opportunities for career development.”

hotel & accomodation news

Local Hilton hotels recognised

at World Travel Awards 2014

ilton Belfast has been recognised as Leading Hotel in Northern Ireland at the European final of the renowned World Travel Awards 2014, voted for by travel agents worldwide. Its sister hotel Hilton Templepatrick Hotel & Country Club won Leading Business Hotel in Northern Ireland for a sixth time in succession. The two hotels are among 24 Europe-based Hilton Worldwide properties to receive an accolade at the award ceremony in Athens, Greece. Both hotels were opened in 1998, with Hilton laying claim as the first international hotel brand to place confidence in Northern Ireland through building and owning their own hotels. Major refurbishment projects have also been recently completed at both venues, with the Hilton Templepatrick also relaunching its Livingwell Health Club. “I am delighted to see both hotels recognised at these well-respected awards and, for Hilton Templepatrick, for the sixth consecutive year,” said Mark Walker, area general manager, at Hilton NI. “This demonstrates the team’s outstanding commitment to providing Hilton Hotel’s worldrenowned hospitality to our guests and the quality of the hotel’s facilities.”

Mark Walker area GM Hilton Belfast & Templepatrick, is pictured receiving the awards

The World Travel Awards have been recognising organisations delivering outstanding customer experience in travel and tourism for more than 20 years. The Awards have become a

key global institution, stimulating competition and innovation among operators, as well as providing a helpful testimonial for quality to travellers worldwide.

Couple give up rat race for Newcastle B&B

Terry Arthurs and Maureen Courtney of The Briers are pictured with Cathal Cullen, centre, business manager for Barclays in Northern Ireland.

professional couple from England have quit the rat race to fulfil a lifetime ambition after securing funding from Barclays to buy a B&B property. From Hertfordshire, the couple had previously looked for similar properties across England and the Republic of Ireland but couldn’t find anywhere suitable. Maureen Courtney and Terry Arthurs secured the commercial mortgage to purchase The Briers, a B&B business in Newcastle, Co Down. The couple have acquired an 18th century county house at the foot of the Mourne Mountains, offering a fantastic location for visitors to explore the varied terrain around the area. “One in five of our business customers are family SMEs and we have seen a real increase over the last 12 months in the number of family businesses coming to us for support, mainly to help expand and achieve growth,” said Cathal Cullen, business manager for Barclays in Northern Ireland. “These have been in varying sectors and sizes, from healthcare, manufacturers and hotels, to restaurants. Through the Cashback for Business scheme, Maureen and Terry were able to immediately refurbish two previously unused bedrooms increasing capacity by 30%. We believe the end of the recession is paving the way for dynamic people who want to run businesses they are passionate about, and we want to help them achieve those ambitions, in the right way.”

HR • 25

hotel news

Belmore Court: living the American dream for 25 years

Issam Horshi recently hosted a retirement event for Northern Ireland Tourist Board Chief Executive Alan Clarke at the White Horse Hotel in Campsie. In recognition of his major contribution to the growth of tourism in the North West, representatives from the hospitality sector presented Alan with an inscribed plaque. Local musicians and dancers entertained the guests during a superbly presented dinner. Pictured are, from left, Issam Horshi, Mandy Patrick, president of the NI Hotels Federation, and Alan Clarke.

Terry McCartney and his mother Cardine McCartney

orthern Ireland’s only four-star motel, the award-winning Belmore Court & Motel, is celebrating its silver anniversary. Now operated by Terry McCartney, the accommodation was inspired by his father Raymond McCartney’s extensive travels in the USA with McCartney senior transforming a row of terraced houses in the heart of Enniskillen into a 30room motel in 1989. His son took over the business in 1995, adding the £2.5m Belmore Court extension with 30 additional bedrooms, four conference rooms, and a new reception, foyer and breakfast room in 2009. Recent accolades have included Hotel and Guesthouse Reception Team of the Year (NIHF, 2014), Housekeeping Team of the year Under 90 Rooms (NIHF, 2014) and Highly Commended, Serviced Accommodation and Customer Service Excellence (NITA, 2014). “We are proud to be celebrating 25 years in business and still represent the only four-star motel in Northern Ireland,” said Terry McCartney. “At Belmore Court & Motel, we are passionate about delivering the best experience for all our guests, whilst offering value for money. We continuously strive to improve the facilities and services available and would like to thank all our customers and dedicated staff for helping us reach this anniversary and for their continued support.” To celebrate its anniversary, Belmore Court & Motel offered reduced rates in September.

In memory: Rodney Watson MBE By Janice Gault, chief executive of the Northern Ireland Hotels Federation

he hospitality Industry was saddened and shocked by the sudden death of Rodney Watson, managing director of the Killyhevlin Hotel. Rodney was well known in hospitality circles and was a founding board member, former president and patron of the Northern Ireland Hotels Federation. In his role as managing director of the Killyhevlin Hotel, he oversaw an extensive renovation and upgrade of the hotel. The Killy remains a testament to his commitment to the industry and the vision that he had for Fermanagh. For many years, he chaired the Northern Ireland Lakelands Hoteliers Association and Fermanagh Lakeland Tourism and was instrumental in setting up Destination Fermanagh. Rodney was steeped in hospitality industry. Having attended the Royal School in Armagh, he went on to complete his education at the Catering College in Portrush. Those who attended the college with him remember a student keen to study the industry and perhaps keener on site

26 •

visits to local hostelries to benchmark and access their offerings. After three years in Portrush, he returned to the family business at Drumsill House Hotel working with his mother Pearl, a doyenne of the local hotel industry. When the family purchased the Killyhevlin Hotel, he decamped to Fermanagh finding his business calling and spiritual home at the Killy. He became a true champion of the county and took any opportunities to extoll the merits of Destination Fermanagh. Rodney had many interests including golf, fishing and horses. Horse racing remained one of his great passions and he raced under his late father Archie’s colours of orange and purple. He was a great supporter of the many organisations and all those who knew him will remember his generosity, enthusiasm and unfailing support. His sudden death came as a shock and he will be sadly missed in many circles; not least the hotel sector. Our thoughts are with Rodney’s wife Leigh, his mother Pearl, his family and the staff of the Killyhevlin Hotel.

hotel news

Everglades Hotel launches new look reception and lobby area F

ollowing the incident in May at the Everglades Hotel in Derry, the 4-star property has transformed its lobby and reception area. “We are delighted with our new reception and lobby area which has already added to our guests’ arrival and overall experience at the Everglades,” said Neil Devlin, general manager at the Everglades Hotel. “The new look areas enjoy loads of natural daylight and are decorated to the highest standard and we are thrilled with how they complement the rest of the hotel. A guest’s first impression of any hotel is often set by the reception and their check-in experience, and we have already received nothing but compliments and positive feedback on the enhancements and restyling of our new lobby and lounge areas. “It has been a great and very busy few months for the hotel and we were honoured to have received the Special Recognition Award at the recent Derry Journal People of the Year Awards. In addition to this, we have had really positive occupancy over the summer months, a noticeable increase in our future wedding bookings and are looking forward to a busy Christmas and New Year. So it’s a very exciting time for us at the Everglades Hotel.”

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tourism news

Autumn NITB campaign showcases short breaks T

In the TV ad for NITB’s autumn campaign, Dublin couple Susan and Terry visit St George’s Market, Ox restaurant, Europa Hotel and the Lyric Theatre for a break filled with food, events, arts and culture.

Tourists rate local welcome memorable

he Northern Ireland Tourist Board (NITB) has launched its autumn campaign, focusing on the ‘real people’ and authentic experiences making Northern Ireland a perfect destination for short breaks. The campaign is based on the real-life journeys of visitors who come to Northern Ireland on a short break to enjoy a range of different activities. “It puts some of Northern Ireland’s best attractions at the forefront and records people’s genuine reactions as they get to spend time enjoying them,” said Ruth Burns, destination marketing & PR manager at NITB. “I really think the campaign gets across the great welcome that people in Northern Ireland give to visitors and the results, we feel are very real and really engaging. “With this campaign we are seeking to position Northern Ireland as the perfect short break destination and to remind people who live here about the wealth of things to see and do especially on an autumn city break.” The autumn NITB campaign will run across TV, outdoor advertising, radio, press and digital media. Web films will tell the extended story of the visitor’s experiences to Northern Ireland and can be found on NITB’s website www.discovernorthernireland.com alongside details of great short break deals.

NITB Board group visits Waterways Ireland HQ

visitor attitude survey has revealed that the friendliness of Northern Ireland people is helping the industry to deliver for the new wave of ‘experiential travellers’, according to the Northern Ireland Tourist Board (NITB). ‘Experiential tourism’ is a term used by the global tourism industry to describe demand from visitors for ‘authentic’ experiences connecting them with the essence of a place and its people, and experiences that offer the chance to relate to and understand how the locals live, work and play. NITB has been working to enable the local industry to create standout tourism experiences that give travellers what they want and ultimately drive tourism profits based on targeted marketing. “Locals seem to love tourists and when we meet them we are coming across as warm, genuine, natural and welcoming,” said Pamela Wilson, research and evaluation manager at NITB. “Visitor interactions with staff in shops and attractions, locals and the other people they meet are often some of the most rewarding parts of their trip – something that can’t be replicated elsewhere and something that gives Northern Ireland unique appeal. “For instance our survey found locals giving visitors umbrellas, change to get out of a car park, saying follow me rather than directing someone to where they were going, returning lost items after visitors have left the country, and even taking a day out to give a tour of the north coast. “These acts of kindness and friendliness show that ‘people’ and ‘welcome’ really characterise Northern Ireland and continue to sit at the heart of a visit.” The NITB survey was analysed the functional and emotive triggers that shape the visitor experience to gain further insights on the potential opportunities of experiential tourism. It asked over 1,000 visitors to provide details of their most recent overnight trip in Northern Ireland.

28 •

The NITB Board is pictured at Waterways Ireland, including former Chief Executive Alan Clarke, now retired.

oard members of the Northern Ireland Tourist Board (NITB) recently converged on the headquarters of Waterways Ireland in Enniskillen for its latest board meeting. It was the more recent in a series of board meetings held at some of Northern Ireland’s key tourism destinations, and was an opportunity for board members to engage with local tourism stakeholders and see first-hand what Fermanagh has to offer visitors. During the visit, the Board was given a tour of the 18th-century Florence Court mansion, which holds a four-star rating under the NITB’s Visitor Attraction Quality Grading Scheme and is one of the county’s top tourist attractions. The tour was followed by dinner in the

mansion with representatives from the local tourism industry, during which board members discussed tourism developments in Fermanagh, and the positive legacy of the 2013 G8 Summit. “Fermanagh is one of nine key tourism areas being developed in Northern Ireland as premier tourist destinations,” said Howard Hastings, chairman of NITB. “It has much to offer visitors with its wonderful lakelands, historic sites and top-class events, such as the recent Happy Days festival in honour of Samuel Beckett.” It was the last board meeting for NITB’s Chief Executive Alan Clarke and the first for new board members Angelina Fusco of Fusco Training, and Terry McCartney, proprietor of the Belmore Court Motel in Fermanagh.

tourism news

Credit: Paul Nash

New strategy unveiled to boost tourism from Canada Award-winning Canadian travel bloggers Dave Bouskill and Debra Corbeil

ighlighting Northern Ireland as a ‘must see’ destination and reinstating a direct flight from Toronto to Belfast are among plans outlined in a new Tourism Ireland strategy launched in September, highlighting Canada’s significant potential for tourism to Northern Ireland. A new publication, Canada: Land of Opportunity – A Strategy for Growth 2014-2016, sets out challenging and ambitious targets to boost the number

of Canadian visitors to the island of Ireland by 47% to 184,000 by the end of 2016, delivering revenue of £115m. As part of the strategy, Tourism Ireland recently hosted two influential Canadian bloggers, Dave Bouskill and Debra Corbeil, who blog under The Planet D and social media sites to reach around 800,000 potential visitors in Canada and across the world. The pair visited a variety of attractions including a Game of

Thrones archery experience in Co Down, a visit to the Dark Hedges, a tour along the Causeway Coast, the Giant’s Causeway and Fermanagh’s Marble Arch Caves. Despite global economic uncertainty in recent years, the Canadian market has performed strongly for tourism to the island of Ireland. Visitors are estimated to have grown by 28% over the period 2011 to 2013. In 2013 alone, approximately 125,000 Canadians visited the island of Ireland, spending about £78m. Of all nationalities visiting the island of Ireland, Canadians have one of the highest propensities to visit Northern Ireland, with approximately one-third of all Canadian visitors to the island doing so. The new strategy identifies the opportunities and challenges which will drive accelerated growth from Canada to Northern Ireland and the island of Ireland over the next two years. “Northern Ireland has much to offer the Canadian visitor and many Canadians have already sampled our hospitality as well as visiting the large variety of sporting, cultural and historical attractions and stunning

scenery on offer,” said Trade Minister Arlene Foster at the launch event. “I have no doubt they will have shared their positive experiences of Northern Ireland with friends and family in Canada. It is essential we continue to promote Northern Ireland to both new and returning visitors. It is therefore my number one priority to re-establish a direct Canadian air route to Belfast to maximise tourism from this market. This new strategy aims to showcase Northern Ireland to Canadian tourists and business visitors.” Niall Gibbons, CEO of Tourism Ireland, said: “I am confident that this new, focused strategy – developed in conjunction with the Northern Ireland Tourist Board, Fáilte Ireland, the Irish Tourism Industry Confederation and our other key tourism partners at home and overseas – will deliver on the targets we have set for growth in Canadian visitors, between now and 2016.” Tourism Ireland plans to target ‘culturally curious’ Canadian holidaymakers from higher income neighbourhoods in Ontario, British Columbia and Alberta, as well as Ulster Scots, the Irish diaspora and business tourism.

Top of the class Lyric wows as five-star arts venue

Pictured are, from left, Ciara McCann, customer services manager at the Lyric and Kathryn Thomson, CEO at NITB.

elfast’s Lyric Theatre has become the first arts venue in Northern Ireland to be rated a five-star experience, under the Northern Ireland Tourist Board (NITB) scheme designed to provide quality grading information on visitor attractions. The five-star accreditation signifies the venue is operating to an ‘outstanding’ level of quality. As the only full-time producing theatre in Northern Ireland, the Lyric is one of Northern Ireland’s most important cultural assets. Symbolising the ongoing regeneration of Belfast, it reopened in 2011 following a complete rebuild on its former site on the banks of the River Lagan and subsequently won a string of

architectural and design awards. Almost three times the size of the old theatre, the new building includes the main Danske Bank Stage boasting a 389 seat auditorium. Spacious lobbies and bars overlooking the river, and two beautiful auditoria with a thriving artistic programme, make the theatre an exciting social hub, creative learning space and a significant attraction for visitors to the city. “Visitor experiences are rigorously assessed across a number of criterion including hospitality and welcome, catering and retail facilities as well as the maintenance and presentation of the attraction,” said Kathryn Thomson, CEO at NITB. “The Lyric has clearly put in an awardwinning performance in each of these. I am delighted that this wonderful arts venue and much-valued facility has achieved five stars from NITB.” Ciara McCann, customer services manager at the Lyric, said: “We are delighted to have achieved the maximum five stars from the NITB and even more delighted to be the first arts venue to have achieved top class marks. “Since re-opening the theatre in May 2011 we have strived to achieve excellence in standards of customer service and this award is recognition of all the hard work staff have put in over the past three years and the efforts they continue to make through every day, every production and every Lyric event.”

Trade Minister Arlene Foster is pictured with Minister for Economic Development for the Isle of Man, Laurence Skelly, signing the Memorandum of Understanding.

Foster signs up to stronger business links with Isle of Man

rade Minister Arlene Foster has signed a Memorandum of Understanding (MOU) aimed at maximising trade and investment opportunities between the Isle of Man and Northern Ireland. The MOU is a result of a visit by the Hon. John Shimmin MHK, former Minister for Economic Development, to Northern Ireland in 2012. “The Isle of Man is one of Northern Ireland’s closest neighbours and has been a popular holiday destination for many years,” said Foster. “The tourism industry, as well as the technology and financial services sectors, are important for both our economies and this Memorandum of Understanding will help to strengthen the trade and business links in these key areas.”

HR • 29

tourism news

New MD appointed at Belfast International Airport

Graham Keddie

elfast International Airport has appointed Graham Keddie, formerly executive commercial manager of Hermes Airports responsible for all commercial revenue at Larnaca and Paphos airports in Cyprus, as its new managing director. Filling the appointment from September 1, Keddie has over 25 years’ experience across all sectors of the aviation industry in a variety of

senior leadership positions around the world. Previously he was general manager of Abu Dhabi Airport Services and Abu Dhabi Cargo Company, the sole providers of ground services and cargo handling at Abu Dhabi International airport, responsible for over 2,500 staff and £80m-plus in revenue. Under his leadership, he established one of the leading ground handling and cargo operations in the MENA region in terms of service

delivery, during a period of rapid growth at the airport. Keddie has also served as CEO of Bahrain Airport Services, chief commercial officer of Virgin Nigeria Airways and managing director of Manchester Airport Group’s Regional Airports division responsible for East Midlands, Bournemouth and Humberside Airports. He replaces John Doran, managing director of Belfast International Airport since 2006, who is stepping aside for health reasons. Under Doran’s leadership, the Airport has grown notably through the expansion of existing airlines but also the introduction of new airline capabilities, as well as extensive redevelopment of the Airport’s terminal building. Doran also oversaw substantial investment into the airport, including the opening of fully re-configured airside facilities by HRH Queen Elizabeth in 2010 and, in 2013, 50th anniversary celebrations which included the complete resurfacing of the main runway. Belfast International Airport now serves over 70 destinations and over 4 million

passengers a year. “I am delighted we have managed to attract someone of the calibre of Graham to lead us into the next phase of growth for the airport,” said Sara Yamotahari, chairman of Belfast International Airport. “He brings with him a long track record of achievement in all aspects of the aviation industry, deep sector knowledge and a proven leadership pedigree. I am confident that, under Graham, Belfast International Airport will continue to build on its reputation not just as the most technologically-advanced airport in Ireland, but one with considerable scope for future growth and customer service improvements. “On behalf of the Board and all members of staff, I would like to thank John for his outstanding contribution to Belfast International Airport in his time as managing director. He has overseen a genuine transformation of the airport since his appointment. John has demonstrated throughout his time at the Airport to be a highly successful, diligent and capable managing director and he has all our best wishes for a speedy recovery.”

Northern Ireland showcase to business travellers in Manchester

wenty-eight business tourism enterprises from around Northern Ireland and the island of Ireland joined Tourism Ireland in Manchester recently for a new ‘Showcase Ireland’ business tourism promotion. The event, organised by Tourism Ireland as part of its push to grow corporate meetings and association conference business, was attended by 40 influential business tourism buyers from Manchester and the north of England. Involving a B2B workshop and networking opportunities, it proved to be a valuable platform for the delegation from Northern Ireland and the island of Ireland to showcase and sell their products and to communicate what is unique about the island of Ireland as a world-class destination for business tourism. “The superb meetings, incentive and transport infrastructure on offer, coupled

with our distinctive cultural experience, means the island of Ireland is a very attractive destination for the business tourism market in GB,” said David Boyce, deputy head of Great Britain at Tourism Ireland. “Business tourism is the most lucrative form of tourism, offering significant economic benefits, and Tourism Ireland has an extensive programme of promotions under way in GB to highlight Northern Ireland and the island of Ireland as a premier business tourism destination.” Corporate meetings and association conferences continue to be the focus of Tourism Ireland’s business tourism promotions in GB this autumn. The organisation’s ‘Ireland Meets the West End’ in London, another important B2B event, will take place again this year, in November, with 40 business tourism companies from Northern Ireland and the island of Ireland signed up to attend.

Game of Thrones locations set to star on French TV

TV crew members Emilie Privat and Manon Heurtel are pictured with William van der Kells, aka ‘Jon Snow’, during filming at Castle Ward (known as ‘Winterfell’ in Game of Thrones) at Strangford, Co Down.

30 •

mages of Northern Ireland will be beamed into the homes of up to two million people around France later this year. A TV crew from a popular show 100% Magazine has been filming in Northern Ireland – capturing fabulous footage at some of the locations featured in Game of Thrones. Tourism Ireland in Paris invited the crew to come here to film at various locations in Co Down and along the Causeway Coast used in Game of Thrones, with the itinerary for the TV crew devised by the Northern Ireland Tourist Board. Locations visited included Tollymore Forest Park, the Causeway Coastal Route including the caves at Cushendun, Ballintoy ‘Pyke’ Harbour and The Dark Hedges or ‘The Kingsroad’ near Ballymoney, while the crew also took part in an archery lesson organised by ClearSky Adventure at Castle Ward.

“It is a wonderful opportunity to highlight Northern Ireland and its associations with Game of Thrones to a huge audience in France,” said Finola O’Mahony, head of Europe at Tourism Ireland. “Game of Thrones has a massive global audience and is now providing a great reason for fans to come and visit Northern Ireland and experience for themselves the landscapes and locations featured in the series.” Tourism Ireland has an extensive programme of promotions underway in France this autumn, including an online ad campaign highlighting Belfast and Dublin to a ‘culturally curious’ and ‘social energiser’ audience in France. Online ads are also running on popular website My Little Paris in September and October, promoting city breaks to Belfast, and Tourism Ireland is teaming up with Brittany Ferries for a ‘book early for 2015’ campaign – highlighting car touring, coach tours and family holidays.

q&a

A Day in the Life Vicki Moody, assistant manager at Down Royal Racecourse WHAT IS YOUR BACKGROUND IN HOSPITALITY? I have worked in the hospitality industry from a young age and continued this through university. On completion of my degree, I decided that hospitality was my preferred career path and I have progressed from waitressing through to management. WHAT DOES YOUR ROLE INVOLVE? My main focus is the hospitality element of our business, creating, and marketing and selling our variety of hospitality offerings. However, I also perform an operational management role in relation to the business and venue. WHEN DID YOU TAKE UP THIS POST? I started in October 2007 and have never looked back!

OUTLINE A TYPICAL DAY What makes my job so interesting is that it is so varied. I always spend time maintaining relationships with existing customers and seeking potential new customers. Currently, we are planning the launch of the NI Festival of Racing on October 31 and November 1, our feature event of the year which will be viewed by over 2 million worldwide. WHAT HAS BEEN THE PROUDEST MOMENT OF YOUR CAREER TO DATE? Definitely, the growth of the NI Festival of Racing. In its 16th year now, it is an unprecedented weekend of racing, socialising and networking which has consistently developed and improved each year.

WHAT ARE THE BEST/WORST PARTS OF YOUR JOB? The best element of my job is to see a race meeting run successfully; it is very rewarding to see all the hard work come to fruition. The downside is having to decline a celebratory glass of champagne when offered to me by my customers!

ANY FUTURE PLANS FOR THE RACECOURSE? Our markets are consistently evolving and over the past six years Down Royal has invested over ÂŁ5m in its racing and hospitality facilities. We have just started the final stage of this redevelopment with a redesign and refurbishment of our main public bar; this brand new bar and social space will be unveiled on October 31, Day 1 of the NI Festival of Racing.

WHAT DO YOU FIND MOST CHALLENGING ABOUT THE HOSPITALITY SECTOR? During the downturn in the market, the hospitality function was challenged. However, we adapted to the market, creating new hospitality offerings ensuring the racecourse has remained busy. We are constantly looking at the market and tailoring new product offerings to suit this.

TELL US SOMETHING ABOUT YOURSELF THAT NOT MANY PEOPLE MAY KNOW? I jump off cliffs for fun! Coasteering is an adrenaline fuelled sport which involves navigating around the coastline by climbing, swimming and jumping from the cliffs. The NI Festival of Racing at Down Royal Racecourse is on October 31 and November 1 featuring the JNwine.com Ladies Day on Saturday, November 1.

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The best element of my job is to see a race meeting run successfully; it is very rewarding to see all the hard work come to fruition. The downside is having to decline a celebratory glass of champagne when offered to me by my customers! HR â&#x20AC;˘ 31

business news

YES scheme leads to permanent position at Hilden Brewery

Pictured at Hilden Brewery are, from left, YES participant and now Hilden employee Ashleigh Hanley; Seamus Scullion, partner in Hilden Brewery; and Suzie Cruikshanks of Lisburn Jobs & Benefits Office.

isburn local Ashleigh Hanley has praised the Department for Employment and Learning’s (DEL) Youth Employment Scheme (YES) for providing the all important experience needed to find a job. YES is designed to give young people between the ages of 18 and 24 help and support in looking for permanent work by offering work experience opportunities. The scheme is entirely voluntary and helps develop the employability skills needed to get a job by offering a wide range of work experience opportunities. Ashleigh Hanley was previously unemployed and signed up to YES to gain the experience that employers value so highly. She identified a suitable YES vacancy with Hilden Brewery, a family-run business with a traditional brewery and two restaurants in Lisburn. “The work experience has proved invaluable to me – I have gained many new skills and experience,” said Hanley. “I am more confident going forward and I would encourage other young people to get involved in these types of initiatives. This has been a very positive experience for me. This is a really exciting time for Hilden Brewery and I am delighted to be part of it.”

Foster tees up GolfNow’s BRS Golf expansion in Belfast

rade Minister Arlene Foster has announced BRS Golf Limited, an international golf technology solutions provider, is Pictured with Trade Minister Arlene Foster are, from left, Mike McCarley, president of the Golf expanding in Channel, and brothers Rory and Dr Brian Smith, Belfast with directors and founders of BRS Golf. the creation of 28 new jobs. This investment follows the acquisition of BRS Golf by GolfNow LLC, an affiliate of the Florida-based multimedia, golf entertainment and services company Golf Channel, which is owned by NBCUniversal. BRS Golf provides cloud-based tee time distribution management and online booking systems to golf club operators. The Minister made the announcement as she officially opened the company’s new 315-square-metre offices in Belfast’s Centrepoint building. “BRS Golf’s decision to expand its workforce and invest in new premises here in Belfast is testament to Northern Ireland’s standing as an excellent location in which to do business,” said Foster. “The 28 new jobs created, over the next three years, will generate annual salaries of almost £800,000 and offer a broad range of opportunities in IT, customer support, sales, training and finance.” Mike McCarley, president of Golf Channel, said: “NBCUniversal is a global business, and in addition to Golf Channel/GolfNow’s headquarters in Orlando, Florida, Belfast will provide BRS Golf with a great opportunity to continue to grow and further develop our bestin-class technology for golf clubs around the world due to the region’s cost-competitive infrastructure and pro-business environment. “Invest NI’s support has played a valuable role in the growth of BRS Golf and GolfNow to date. This expansion, backed by the full support of our NBCUniversal resources will not only enable us to continue to provide industry-leading support to golf club operators, it also will make it easier for more golfers to go play.” Invest NI has offered BRS Golf £154,000 towards the creation of 28 new jobs; six of which are already in place.

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Seamus Scullion, partner in Hilden Brewery, said: “I was persuaded by Lisburn JobCentre to provide an opportunity for a young person under the Youth Employment Scheme. “We haven’t been disappointed. Ashleigh fitted into our small team here very quickly and within a short time she was making a real contribution to our business. She continued to work in her own time towards further qualifications in bookkeeping and financial management. By the end of her period on YES, we had no hesitation in offering her a permanent employment. She is now a key member of our team.” Employment and Learning Minister Dr Stephen Farry said: “A young person claiming Jobseekers Allowance can go on a YES work experience placement without their benefits being affected. The emphasis is on providing them with an opportunity to sample the world of work and develop employability skills for use at future job interviews. These skills may include working in a team, using your initiative, problem solving, planning and organising, communication and interpersonal skills and computer skills.” To find out what programmes and assistance are available, visit www.nidirect.gov.uk/skills or call 0300 200 7876.

Ministers congratulate winners of Open Data challenge

Pat Doyle of Invest NI is pictured presenting the prize to the winning team from Datactics: Sean McConnell, senior data analyst; Camille Desmet, marketing assistant; Kieran Seaward, business development manager; and Stuart Harvey, CEO.

rade Minster Arlene Foster and Finance Minister Simon Hamilton have congratulated Datactics, the winner of the inaugural Northern Ireland Open Data challenge, for its tourism data app. The competition, which was run jointly by DETI and DFP in conjunction with the CultureTech festival in Londonderry, offered a £5,000 prize (funded by Invest NI) for the best idea for an app using open data from the public sector. “This contest has showcased the depth of analytical capability in Northern Ireland’s digital community,” said Foster. “The use of Open Data and challenge prizes are highlighted in the Executive’s Innovation Strategy as ways to drive innovation in the economy. Applications for the competition covered a wide range of topics with the winning pitch by Datactics showcasing an app which helps make tourism data more usable for tourists, tourism providers and policy makers.” The competition received over 30 applications covering a wide range of themes from ‘real time’ road gritting information to incentivising blood donation and local community information. The top six applications pitched to a panel of senior representatives from InnovateUK, the National Endowment for Science technology and the Arts (NESTA) and the UK Open Data Institute. “This open data challenge has demonstrated that we can use public sector data and utilise challenge prizes to harness the skills and creativity of our community,” said Hamilton. “I am determined to use approaches such as this to create a more innovative public sector in Northern Ireland.”

business news

Crossgar Pallas invests £600,000 in new fleet

ollowing the June 2012 acquisition of Crossgar Foodservice by Pallas Foods on behalf of its US owners, Sysco Corporation, the full integration of the Crossgar Foodservice and Pallas Foods brands in Northern Ireland has now been completed. The final phase of the re-brand was a £600,000 investment in seven new 15 tonne multi-temperature lorries, which arrived ahead of the company’s ‘Inspiration’ trade event held at the Hilton in Templepatrick over September 22-23. In addition to the new trucks, the entire fleet of 30 vehicles has been re-branded with the Crossgar Pallas livery and the company has also invested significantly in a state-of-the-art computer system. Since the acquisition, the Crossgar Foodservice and Pallas Foods teams have worked hard to streamline the business, ensuring it is delivering the very best service to thousands of customers in Northern Ireland. As a result of the combined buying and distribution of both companies, customers of Crossgar Pallas in Northern Ireland now have access to more products than ever before. The

Darren Hughes and Michael Morrissey of Crossgar Pallas.

product range on offer has increased to over 10,000 lines, which supports over 6,000 direct and indirect jobs in Northern Ireland. “Bedding down the Crossgar Pallas brand has been key for us over the last year and we’re now cementing our position in the market with this significant investment of £600,000 in our distribution network and livery,” said Michael Morrissey, director of

foodservice with Crossgar Pallas. “This follows a significant investment in an advanced computer system in 2013, which has simplified the ordering process for customers, giving them direct access to over 10,000 individual products. “For our customers, Crossgar Pallas now offers one of the largest ranges in foodservice across Ireland, including local products from over 30 Northern

Unilever leads sustainability rating for second year

nilever has emerged as sustainability leader in the Tomorrow’s Value Rating (TVR) 2014 for a second year running. The multinational consumer goods company has topped the rating, which evaluates the sustainability performance of the world’s largest companies. Nestlé and Diageo follow as the next highest-performing food and beverage companies. In retaining its number one position, Unilever offers a significantly more comprehensive, compelling and ambitious vision of the future for itself, its sector and the global economy as a whole, according to the report published by DNV GL. “Unilever stands out for its ambition and sensible milestones,” said Jon Woodhead (pictured), business development manager with DNV GL – Business Assurance. “It has set an ambitious target of halving the environmental impact of its products by 2020 while still maintaining economic growth in that period. It is a brave move, challenging the status quo, and demonstrates essential components of leadership.” The TVR 2014 evaluates the sustainability performance of 45 major companies, including 10 in the food and beverage sector; demonstrating how frontrunners are making substantial progress in linking their operational performance to wider mega-trends such as climate change patterns and demands for increased food production. However, there is a notable gap between the leaders and the laggards, which appears to be largely driven by disparity in companies’ sustainability governance and level of transparency. Key TVR findings for the food and beverage sector: • There is a strong overall performance for the sector with an average score of 75%, which is above the global sector average of 69%. • Unilever and Nestlé fortify their sustainability leadership positions. • Diageo is included in the rating for the first time, and enters in third place. • Human rights are an area for significant improvement across all rated companies.

Irish suppliers as well as Irish suppliers and the best of international products.” Great Taste award-winning products from speciality bread to dry-aged beef and grass-fed lamb were on show at Crossgar Pallas’s ‘Inspiration’ trade expo. Free one-to-one sessions with development chefs and live cooking demonstrations were also featured, while special offers only available at the show were also available.

Council hosts hospitality

career events

elfast City Council has recently held a series of events aimed at boosting prospects for anyone interested in a career in hospitality. Events already held include an information session on the HARTE (Hospitality and Retail Training for Employment) programme in September targeting people who are unemployed and looking for a job in either the hospitality or retail industries, and a team-building morning in St George’s Market as part of Belfast Restaurant Week earlier this month. To follow are intense core training modules under the HARTE programme at Belfast Central Mission over October 13-24 and Belfast Metropolitan College over November 3-21. HARTE is funded by Belfast City Council, Lisburn City Council and the European Social Fund and is supported by the Department for Employment and Learning (DEL). It is delivered by Time Associates. “The HARTE programme is an excellent initiative offering professional support and skills training in the hospitality and retail sector for those who are unemployed,” said Councillor Deirdre Hargey, chair of the Belfast City Council’s Development Committee.

HR • 33

Henderson Foodservice Conference

Formula for Success is key message at Henderson Foodservice Conference

Mark Gallagher, Formula 1 Team Manager

Co. Down company has been named as Henderson Foodservice’s Local Supplier of the Year at its annual business conference in the Europa Hotel. Willowbrook Foods, established in 1968 on the McCann family farm in Killinchy, has been a supplier of prepared and pre-packed vegetables and soup mix to Henderson Foodservice for two years. Henderson Foodservice holds its supplier awards every year at its annual conference to mark the excellent produce, practices and ranges of the companies it works with. Other winners included the Country Range Supplier of the Year, SPL, and Overall Supplier of the Year, Nestle. “We feel that Willowbrook Foods are very worthy winners of this award,” said Damien Barrett, managing director of Henderson Foodservice. “The market has changed and our customers are requesting locally produced, fresh prepared vegetables to help keep labour costs down. “The company gives us exactly

34 •

what we need and we’re proud to source all our prepared vegetables from them. We believe our relationship with them has helped us with significant contracts in the pub, restaurant and healthcare sectors. “Willowbrook Foods has demonstrated excellent technical expertise and traceability and a high quality production environment. These are clearly values that Henderson Foodservice wants to be associated with, and working closely with Willowbrook Foods is important in the continued success of our business.” In the past two years Henderson Foodservice has seen sales growth of 25% and staff numbers have increased by 15%. Henderson Foodservice’s annual conference took place at the Europa Hotel and was attended by staff and key suppliers including household names such as Heinz and Unilever as well as local companies Crosskeys Meats and Punjana. International motorsport expert Mark Gallagher was key speaker for the event, which had a theme of Formula for Success.

Henderson Foodservice Conference

1. Local Supplier of the Year Willowbrook. Peter McMeekin, Commerical Director of Henderson Foodservice (HFS), Ashley Orr, Account Manager at Willowbrook & Mark Gallagher, Key Speaker. 2. Mark Gallagher & Henderson Foodservice Directors. 3. Damien Barrett, Managing Director of Henderson Foodservice addresses the conference. 4. Kiera Campbell, Sales Director of Henderson Foodservice addresses the conference. 5. Claire Marie Crothers â&#x20AC;&#x201C; Sales Person of the Year. 6. Supplier of the Year - Nestle Peter McMeekin, Commerical Director of HFS, Christine Hankin, Account Manager at Nestle & Mark Gallagher, Key Speaker. 7. Country Range Supplier of the Year - SPL. Peter McMeekin, Commerical Director of HFS, SPL Foods & Mark Gallagher, Key Speaker.

HR â&#x20AC;˘ 35

socials

The Fitzwilliam hosts Global Party T

he Fitzwilliam Hotel welcomed the autumn winter season in style last month by hosting The Global Party - the world’s largest inviteonly party for charitable cause The Global Charity Trust - as the only Belfast partner. Belfast stylist Rebecca McKinney treated guests to a sneak peek of new season delights from The Walk in Wardrobe in Banbridge, showcasing autumn winter trends, and guests were served canapés and drinks courtesy of Molson Coors.

1. June Burges & Mike Todd. 2. Gemma McCrory, Hugh Black, Cian Landers & Rachel Singleton. 3. Brenda Morgan and Oonagh Hewitt. 4. Nathan Graham, Siobhan O’Sullivan & David Anderson.

Everglades hosts gourmet evening with T Torres Wines

1. Andrew Schnell of Woodford Bourne with Eamon Gee, Cllr Brenda Stevenson, Gavin Killeen, Moss and Maeve Dineen.

he Everglades Hotel hosted a gourmet evening recently treating guests to the finest local produce and wines in the company of Torres Wines.

2. Stephen Meldrum of the Slieve Donard Resort & Spa with Leanne Young, Sinead McLaughlin and Odhran Dunne. 3. Neil Devlin (middle) General Manager of the Everglades Hotel with Cathal Pearce, Michael and Ann Roddy and Sharon and Martin McCrossan.

4. Norman McBride and Joanne Harvey of Hastings Hotels pictured with Sharon McBride and Patricia Broderick. 5. Neil Devlin with Andrea Serrat of Torres Chile, Cllr Brenda Stevenson and Howard Hastings.

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

Tel: 028 9061 8088

W: www.keenanseafood.com

XMAS EDITION

2014

Editorial: 31ST OCTOBER Advertising: 31ST OCTOBER

Always working with local producers Down Business Park, Downpatrick, BT30 9UP Tel: NI 028 4481 1500 ROI 01 80 30 555 Email: sales@crossgar.ie Web: www.crossgar.ie/www.pallasfoods.eu Twitter: @johncrossgar

Supplier of seafood to Ulster’s Leading Restaurants

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

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

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the last word

The Last word by… Elaine V Johnston

JOB TITLE: Key Account Executive Company: Diageo Northern Ireland

Favourite quote:

Q&A

“Don’t chase people. Be yourself, do your own thing and work hard. The right people – the ones who really belong in your life – will come to you. And stay.” ELAINE V JOHNSTON

HOW LONG HAVE YOU BEEN IN THIS POSITION? 14 months TELL US ABOUT IT Diageo is a great place to work and it is really exciting to be part of a progressive and dynamic global company. Our customers are at the heart of everything we do, and it is the satisfaction of providing our customers with our market leading portfolio of brands, including our global brands and ensuring we provide them with a first class service that I love most about my job. WHAT WAS YOUR FIRST JOB? First full time job was with Northern Bank. IDEAL JOB? Working on a ranch, in Texas, chasing cattle on my horse! No I’m very lucky that I’m already doing it, I really do love my job. ENTERTAINMENT: FAVOURITE TV SHOW: King of Queens FAVOURITE FILM: Dirty Dancing ALBUM CURRENTLY LISTENING TO:

42 •

David Gray: Mutineers FAVOURITE BAND: Bon Jovi LAST BOOK READ: The Last Song by Nicholas Sparks FAVOURITE CELEBRITY: Robert De Niro SOCIAL: FAVOURITE FOOD: Steak FAVOURITE RESTAURANT: The Anchor, Portstewart LAST HOTEL YOU STAYED AT: Bewleys, Ballsbridge, Dublin LAST BAR/NIGHTCLUB YOU VISITED: Gravity Bar @ Guinness Storehouse FAVOURITE PLACE IN WORLD: Santa Monica, California INDOOR CONCERT OR FESTIVAL: Indoor concert LAST HOLIDAY: Benalmadena, Spain

WHISKEY OR BRANDY: Bushmills Whiskey GIN OR VODKA: Tanqueray Gin COCKTAILS OR BUBBLY: Cocktails – my favourite is the ‘Little Nellie’ at Shiro. It’s jasmine-infused Ketel 1 and is stirred over ice with Antica Formula, Lillet Blanc, dessert wine, Peychaud’s Bitters and orange oils.

WHAT FOUR PEOPLE WOULD YOU INVITE TO A DINNER PARTY (DEAD OR ALIVE)? – George Bush Jnr, Robert De Niro, Prince Harry and James Corden. ONE ITEM YOU COULDN’T LIVE WITHOUT? Perfume

WHO WOULD PLAY YOU IN A MOVIE OF YOUR LIFE? Sandra Bullock

DRINKS:

INSPIRATION IN YOUR LIFE? My grandmother.

FAVOURITE HOT DRINK: Tea FAVOURITE SOFT DRINK: Diet Coke BEER OR CIDER: Beer – Harp Lager WHITE OR RED WINE: Red

THE MOST IMPORTANT LIFE LESSON YOU’VE LEARNT? Happiness is not the absence of problems; it’s the ability to deal with them.