DREWRY PEARSON
Innovator who steered IFSA and CATEX to the centre of Ireland's food service sector
Contents
Editorial
New government: new commitment to tourism?
Industry News
The latest updates shaping the foodservice landscape
CATEX: Drewry Pearson
Innovator extraordinaire
Java Republic
25 years of coffee excellence
CATEX: Preview
A snapshot of exhibitors
IFSA News
Key developments and initiatives from Ireland’s leading foodservice alliance
Isabella Condon
Isabella brings home the Gold
Liam Griffin
An icon recognised
Hotel & Restaurant Times, Ireland's longest established trade publication for the hospitality industry, is circulated on subscription to Chief Executives, Directors and Proprietors of Hotels and Restaurants in Ireland, as well as Architects, Interior Designers and Suppliers to the Hotel and Restaurant Industry.
Managing Editor: Cyril McAree, 01 6285447 cyril@hotelandrestauranttimes.ie
Contributors: Pavel Barter, Conor Power, Java, IFSA
Graphic Designer: Ger Sloyan, 085 2280692 hello@gersloyan.com, gersloyan.com
Dedication of issue to John Toner
The recent death of John Toner marked the passing of an industry icon.
I had the pleasure of getting to know John over the years at numerous events, mainly the IHI founders’ dinner and such like. He was always engaging and entertaining, and made people feel at ease in his company. Over the last few years John had battled a terminal illness with a fortitude and acceptance few have. He didn’t have any self-pity and wasn’t angry regarding his situation, he just took it in his stride. He had a belief in a higher power and the unconditional love of his family, which was so important to him and felt this gave him the peace of mind he needed to deal with this.
In his book, “ a job well done”
it is testament to his character and his understanding of what the hotel and hospitality industry are all about. He spoke about the importance of having staff that were as passionate about the business as he was, but also realised that leaders lead and bring the best out of people. There is no doubt John succeeded in achieving that.
When I interviewed John last year, he still had that passion about the business, despite been retired he was engrossed and interested and talked as if he was still on the job, so often in our conversations he returned to what obviously was his mantra that the business was always about the customer satisfaction and engagement.
In the interview last July he commented, “As a manager
I spent a lot of my time integrating with the customers I still had to manage the dayto-day running of the hotel as a business, but my main focus was on the customers I spent time with them walking about meeting and greeting that was an integral part of my job".
When I concluded my interview with John by asking him if he has any regrets about his time in the industry. “I have never even thought about regrets. All I can say is to do what you feel is right and if it doesn't work out move on. I can accept that I make mistakes, but I move on and learn from them. I don't look back with regrets that I made that mistake”.
That sums up John Toner.
New government: new commitment to tourism?
A new government is in place and so far, so good, despite the initial Dáil speaking time debacle. As January gives way to February, there is a lot of focus on the year ahead for tourism and its allied trades. The appointment of Peter Burke TD as Minister to Enterprise, Tourism and Employment has been widely welcomed and seen as a critical and positive statement of intent - placing tourism squarely and effectively at the cabinet table.
Tourism Ireland and Fáilte Ireland recently outlined their respective plans for the future. Both agencies appear buoyed up with the positioning of tourism within a government brief that indicates a real commitment for the sector. The commitment to reduce VAT has been welcomed and although we will have to wait to the next budget to see results, it is a good indication of the promises made during the election to support and engage with the industry.
Speaking at the recent Tourism Ireland launch, Alice Mansergh, Chief Executive of Tourism Ireland, said: “Overseas tourism to the island of Ireland delivered an estimated €7 billion in revenue in 2024 – up over +10% on 2023 – and this helped to sustain around 300,000 jobs. However, there is also enormous potential ahead and we are ambitious for growth. In 2025, we will focus on increasing the value of overseas tourism, sustainably supporting economies, communities and the environment –and will do so by inspiring overseas visitors and strengthening strategic partnerships.”
Initiatives are being explored to improve the overnight stays taken by overseas visitors and the domestic market. One initiative is “slow tourism month”. Alice Mansergh explained: “An estimated half of all visitors to the island of Ireland choose not to use a car. Tourism Ireland will enable more exploration, with trip ideas that allow for dwell time in communities and scenery and that can be enjoyed by rail, bus or with tour partners, winning overnight stays across regions.”
Fáilte Ireland recently had over 2000 people
online for their webinar event. As part of the online session, Fáilte Ireland shared its latest research on the tourism industry’s performance in 2024 as well as expectations for 2025. Outlook for the year ahead was positive among respondents with 39% of businesses expecting their visitor levels to be up in 2025 and 42% expecting volumes to remain the same as 2024. However, cost pressures continue to dominate concerns, especially ‘energy’ (cited by 57%) and ‘payroll’ (56%).
Link to research here.
Fáilte Ireland CEO Paul Kelly said: "While we acknowledge the significant cost and profitability challenges facing the tourism sector, we are starting the year on a positive note. The tourism sector in Ireland is now offering the greatest choice of things to see and do, providing a wider range of accommodation options and attractions that make Ireland an even more attractive holiday destination for both international and domestic visitors.
“However, we are facing a year where visitor access capacity hasn’t grown as fast as the capacity to host visitors, and profitability will be the key concern for businesses. This will likely require individual businesses to be as competitive as possible to attract both domestic and overseas business. The plans we are unveiling are designed to help tourism businesses do just that. Our investments in capital projects, marketing, and festivals across the country will drive visitors directly to destinations and into businesses. "
Let’s hope that despite the worrying winds of change emanating from the US, tourism will once again be the star performer for the country and the exchequer and is equally given the monetary investment and support across the board it richly deserves.
Industry News
Wexford’s crowning glory
Johnstown Castle Estate, Museum and Gardens, Wexford has received an award at the 33rd Annual CIE Tours Awards of Excellence. The awards, which are based on feedback received from customers of CIE Tours International throughout the year, were presented at a ceremony recently held at Christchurch Cathedral, Dublin. The annual awards scheme acknowledges tourist attractions which achieve a customer satisfaction rating of 94.5% for an exceptional quality experience and welcome to visitors. The winners are chosen from an independent valuation of feedback surveys completed by over 30,000 CIE Tours International customers.
Pictured is Eoin Ennis, Business Development and Promotions Manager, and Jess Sinnott, Customer Experience Manager at the Irish Heritage Trust, accepting the award.
Cork Airport fastest growing in Ireland
DAA, the operator of Dublin and Cork airports, has released its first monthly passenger numbers for 2025, which show Cork Airport remains on trend as the fastest growing airport in Ireland with 7% more passengers in January versus the same month last year. It was a different story in Dublin where the number of passengers through Dublin’s terminals was -1% lower than in January 2024 due to the impact of the 32 million passenger cap.
Fair deal in Germany
Tourism companies from Ireland with Mary Lyons, Tourism Ireland (first left), at CMT Stuttgart. CMT is one of the biggest travel fairs in Germany, attracting around 300,000 visitors – or potential holidaymakers for Ireland – all looking for ideas and suggestions for their next holiday. CMT also attracts leading tour operators and travel agents, as well as around 1,500 travel and lifestyle journalists, during the nine-day event.
Hoteliers welcome government VAT pledge
The Irish Hotels Federation (IHF) welcomes the commitment in the proposed programme for Government to bring forward measures to support SMEs within the hospitality sector, including in relation to VAT. IHF President Michael Magner says: “A decision to reduce the rate of VAT for food service businesses would be a very welcome development. It would greatly assist the many vulnerable food-led businesses that have faced an uncertain future and escalating cost challenges in recent years. This would be an important step toward putting these businesses on a more stable footing.”
NFL to Touchdown in Dublin 2025
A regular season NFL fixture will be held in Croke Park, Dublin in 2025. It is hoped that this is the first iteration of a long and successful partnership with the NFL.
Spotlight on Royal Portrush
A new series of the TV show Golf’s Greatest Holes has premiered on Sky Sports. This special six-part series, co-produced by Tourism Ireland, is devoted entirely to the challenging 18 holes of the Dunluce Links at Royal Portrush, ahead of its staging of the 153rd Open Championship this summer. Golfer Paul McGinley (left) and TV presenter Chris Hollins (right) are pictured on the Dunluce Links.
Kinsale golf course leads the way for sustainability
Anne-Marie Duggan (Old Head Golf Links), winner of the Green Award at Visit Cork’s Industry Day, held at the Cork International Hotel. The event brought together over 200 tourism representatives from Cork city and county, featuring updates on 2025 plans for leisure and business tourism, along with a panel discussion on sustainability and reducing food waste in the sector.
Fáilte Ireland’s new sustainable plan
Fáilte Ireland has launched a new five-year plan that will help drive and sustain tourism in Cavan, Leitrim and the northern part of Roscommon. The launch took place at the Arigna Mining Experience, Co. Roscommon. Pictured are: Cathaoirleach Paschal Fitzmaurice, Roscommon County Council; Cllr Seán McGowan, Last Cathaoirleach of Leitrim County Council, Upper Shannon; Shannon-Erne and Border DEDP Co Chair, Eileen Gibbons (Electric Bike Trails, Co. Leitrim); Paul Kelly, CEO, Fáilte Ireland; and Cathaoirleach T. P. O’Reilly, Cavan County Council.
Belgian TV showcases Ireland
Cameraman Lennard Brans, celebrity chef Sergio Herman, director Bjorn Rutgeerts, and soundman Johan Vanderjeugd are pictured during filming for Sergio Over De Grens at Killary Fjord. Images of the Wild Atlantic Way will be beamed into the homes of over 500,000 people in Belgium, when a special Ireland episode of Sergio Over De Grens, a popular culinary travel show is aired.
Eclectic design
Press Up, an Irish hospitality group has been renamed Eclective Hospitality Group, complete with a modern and sophisticated new identity. This change reflects the group’s eclectic mix of bars, restaurants and cinema now under new management and employing more than 850 people across 24 venues in Dublin. Pictured are Dave Mongan, Chief Operations Officer at Eclective, and Tristan Jacob.
New Heights for Killarney 5-star
Brian Bowler has been appointed as the new General Manager of the 5-star Aghadoe Heights Hotel and Spa in Killarney. Hailing from the picturesque Dingle Peninsula and currently residing in Mallow, Co Cork, Brian is a highly experienced hospitality professional with over 20 years in the industry. He has held senior management roles at renowned hotel brands, including The Brehon, Carton House, Choice Hotels Ireland, The Great Southern Hotel Group, and The Montenotte Hotel in Cork. Most recently, Brian served as Regional Manager for Cliste Hospitality.
Presidential appointment
Chef Robert Nolan has joined the team at Trump International Golf Links & Hotel , Ireland, as the new Executive Head Chef. With over a decade of experience in leading some of Ireland’s finest kitchens, Robert brings a fresh perspective, unmatched passion, and a dedication to culinary excellence that will elevate our dining experiences to new heights. Robert joins Trump Ireland from his role as Executive Sous Chef at Carton House, a Fairmont-managed property. His career journey includes key leadership roles at renowned establishments such as The Conrad Hotel and The Merrion Hotel.
The artful Roger
Roger Russell has been appointed General Manager of Moxy Hotel and Residence Inn in Cork. Dual properties Moxy Hotel and Residence Inn Cork are Marriott Bonvoy’s portfolio hotels and operated by the JMK Hospitality Group. Roger brings over two decades of experience, including 16 years as General Manager at The Metropole Hotel Cork, Deputy General Manager at The Gresham Metropole Hotel and Operations Manager at Gresham Memphis Amsterdam. Roger is well known in the Cork hospitality and business community both as a former board member of the Victoria Quarter and through his involvement with the Guinness Cork Jazz steering committee.
Innovator who steered IFSA and CATEX to the centre of Ireland’s Foodservice Sector.
Thomas
Prior House is an appropriate venue for a session with Drewry Pearson. The elegant Ballsbridge building dating back to 1880 and now a Clayton Hotel, has been the subject of many developments while Drewry has devoted his distinguished career to change and innovation.
He begins by relating a childhood in a Dublin Quaker family, school in England and then Trinity College Dublin where he graduated with a Business degree. ‘I began with an accountancy qualification at Craig Gardner, now PWC. A period with the building firm Healy Homes followed before he decided that his future lay in developing his own business. The young entrepreneur engaged in a startup business handling and providing treatment for pharmaceutical residues. In 1996 he formed a business partnership with a long-time friend, Sean Moran that led to egg packaging ventures before a meeting in 1997 set the course for the future.
That meeting was with Martin Coughlan, a talented and creative engineer, who was making a major impact on the Irish catering equipment market with an innovative water boiler
manufactured and distributed by his company, Marco Engineering.
Marco had also developed the ‘Easy Brew’ coffee brewer which was a market disrupter due to its unique electronic system and affordable price. It established an initial market share when it was widely distributed by Bewleys Coffee Company to its hundreds of coffee shop, canteen and restaurant customers and was growing rapidly in popularity within the Irish foodservice sector.
When Martin decided to retire in 1998, he found a willing buyer in Drewry Pearson and Sean Moran.
‘I recognised the Marco product range had great potential and immediately began to develop sales in the UK’, he says.
Marco was an immediate success in the UK
catering equipment market and Drewry was soon developing markets in Europe, the USA and worldwide.
Selling and promoting Marco products entailed exhibiting at catering equipment exhibitions overseas and in Ireland and it was this activity which introduced Drewry to the Catering Equipment Association and CATEX.
‘John Walsh invited me to join the Board of the CEA and what I found was an organisation whose principal activity was to run a trade exhibition every two years primarily for members and their customers’, he recalls.
The CEA had engaged Expo Events as event organiser for CATEX in the mid-1990s and from 1997, the lead role managing CATEX was filled by a young executive- Garret Buckley.
When Drewry met Garret, something happened. They shared a vision for CATEX which went far beyond its then format- a bi-annual gathering of the entire hospitality sector in which equipment importers would be joined by food producers, technology companies and service providers. They would invite participation from the wide hospitality family, including chefs, bartenders, waiters, hoteliers, restaurateurs, café owners, industrial and institutional caterers, educators, recruiters- and the newly-emerging community of baristas.
company, Evenhaus, was selected to operate the exhibition.
It did not come to pass immediately, but the Catering Equipment Association had already moved forward with a ‘Hospitality Week’ and a new exhibition in Cork. It had also hosted a meeting of EFCEM- the The European Federation of Catering Equipment Manufacturers, also held in Cork during that city’s tenure as ‘European City of Culture’. Links were also forged with CESA- the UK equipment suppliers’ body and with the EU lobby group ORGALINE.
The move towards a new era for CEA and CATEX gathered momentum in 2006 when Drewry was elected chairman, but just when plans were nearing fruition, the Irish economy all but collapsed in the banking crisis of 2008.
Th CEA was faced with a choice of curtailing its activities or going ahead with the next CATEX, and urged by Drewry and Garret, with the lead of Julie Caves, the then Chair, it was decided to stage the exhibition in the midst of a major business downturn. Garret’s newly formed
‘We realised that people in the industry wanted to know what was going on and what the future would hold. They wanted to come together to share experiences and to learn what the industry had to offer’, Drewry says.
Their courage was justified. CATEX was a huge success with numbers of visitors well up to precrisis levels, and although exhibitors were fewer, there was much to see and learn.
This re-energised CATEX also brought a significant development of CEA which was renamed the Irish Food Service Suppliers Alliance (IFSA) which reflected the changing membership which now included food suppliers, tech companies and several other service providers.
CATEX was now also an exhibition with a significantly broader offering, reflected in new competitions, not only for chefs but also sommeliers, servers and a large contingent of baristas who responded to the involvement of the European Speciality Coffee Association. Incidentally, this involvement also led to Garret and Drewry bringing the World Barista Coffee
Championships to Dublin and organising the Coffee Association’s annual exhibitions and barista championships in many European venues from Gothenburg, Sweden, in the north, to Rimini, Italy, in the south, since then.
Chefs have always been an integral element in the success of CATEX. IFSA (and CEA) have hosted ‘Chef Ireland’, organised by the Panel of Chefs from the inception of the exhibition, but there was a growing feeling that chefs might also welcome more on-going gatherings. Research conducted for IFSA revealed that Ireland has more than 20,000 professional chefs most of whom were not part of any chef organisation. It was decided therefore to launch ‘Chef Network’ as a forum for all Irish chefs. The project was funded by IFSA and member sponsors and it immediately began to attract members who now number in excess of 5,000.
‘Chef Network’ has been a platform for chefs to meet, exchange views and experiences (and maybe a few recipes) and to work towards enhancing the public perception of the profession. Already it has developed the highlysuccessful ‘Open Kitchen’ which gives members of the public (of all ages) an opportunity to experience what actually takes place n a
professional kitchen. There is also a website with a Members Forum.
IFSA were also instrumental in supporting the recent launch of Ireland’s World Skills Event which now attracts over 30,000 students and showcases 35 national apprenticeships from cookery to cyber security. Held over 3 days at the RDS , this event promotes skills and apprenticeships as a real career choice and with no surprise bearing in mind whose working behind the scenes, is built around a national skill competition format.
‘We have come a long way’, says Drewry ‘but we continue to look to the future. CATEX 2025 will focus on sustainability in our industry as we move towards an era of greater environmental responsibility’. CATEX always acts as a glimpse of the future for our sector.
In that future IFSA looks forward to being refreshed by new visionaries to lead the Association, its members, and the industry for the benefit of all.
As I leave Drewry and Garret , I can’t help recalling the old adage , “you get out what you put in “– and this pair seemed to have enjoyed the journey.
Java Republic Celebrates 25 Years of Coffee Excellence and Innovation in Ireland
Java Republic proudly marks 25 years of creating exceptional coffee experiences. With a reputation built on quality, sustainability, and continuous innovation, the company has carved a unique space in the market, earning the trust of coffee lovers nationwide. Reflecting on this milestone, Managing Director Jeffrey Long acknowledges the company’s journey, recognising the challenges overcome and the achievements gained.
A Legacy of Quality and Innovation
Java Republic began with a simple mission back in 1999: to craft the finest coffee while staying true to ethical and sustainable practices. Over the years, they have remained dedicated to this mission, and their efforts have been recognised through numerous awards and by opening the world’s first purpose-built carbon-neutral roastery. The opening of their Molesworth Street Café in 2015 in the heart of Dublin further solidified their position as a leading coffee brand in Ireland.
In 2019, Java Republic joined forces with Cafento, a family-run Spanish coffee company, bringing a new level of stability and support to their operations. Cafento's deep understanding of the coffee business has allowed Java Republic to strengthen their core offer while continuing to innovate and focus on the strategic growth of the business.
Post-pandemic, 2022 saw Java Republic continuing to lead with innovation. They invested in new product development, embraced machine automation, and responded to changing consumer tastes by premiumising their offer to include a larger variety of specialty coffees.
A Future Rooted in Sustainability
Java Republic has been carbon neutral since 2011, but their goal is not to just maintain the status quo each year, but to continually search for projects that reduce their overall impact on the environment. From the outset when
the roastery was built, it has been their goal to minimise the number of tonnes of CO2 emissions per kilo of coffee produced through engaging in a number of projects within the business to minimise waste, reduce gas usage, and introduce energy saving initiatives. Including solar panel installation, roll-out of electric vehicles, introduction of 6 kilo bags and engaging with local companies to repurpose coffee waste.
Additionally, each year they go through a thorough process to identify a carbon offset project that helps combat global climate change and support local communities.
Celebrating 25 Years: A Milestone of Excellence
“As we celebrate 25 years in business this month, the Java Republic team look back with pride on our achievements and the values that have guided the company since its foundation. This milestone is not just a celebration of our past; but more of a reaffirmation of our commitment to our mission, our people, and our planet, for many more years to come. We remain steadfast in our dedication to quality, sustainability, and innovation in the coffee industry.
Our success over the 25 years is a testament to our passionate team, loyal customers, and our commitment to sustainability. As we look to the future, we are reinvigorated by our passion for coffee and our determination to continue leading the industry here in Ireland."
CATEX: 60 Years a-Growing and Still a Vital Date for Food and Technology Suppliers
The biennial CATEX event rolls out on February 18th for three days, this time marking some 60 years of existence. Much has changed in that time, which has seen monumental changes in Irish society. This constant feature of the Irish catering industry landscape has evolved in tune with those changes.
In the words of industry veteran (and former chair of Tourism Ireland) Joan O’Shaughnessy, CATEX is a “must”.
“You must go to CATEX,” she says. “The reason why you must go is that you have the opportunity to see new foods that you mightn’t be familiar with through your existing supplier, innovation in the culinary side, new technology and to make you more aware of what the trends are in the business; what we should be looking forward to doing; how cost-effective we can become.
“One of the most important things is the networking side of it – that you have a chance to chat and have a coffee with people and learn more, about what they’re doing and what you can do.”
And, while there are great technical innovations to admire at the show, the more ‘social’ side of it is equally important, with many focusing on CATEX as a golden opportunity to network and to make one’s presence felt, rather than on only making a sale.
“For us, we see it as the best trade show of this type in Ireland,” says Marek Pisarczyk, Marketing Manager of McCormack Family Farms of Dunsany, Co. Meath. “It’s a very well run trade show.”
McCormack Family Farms has been supplying service customers for over 40 years and
traditionally, haven’t ever dealt directly with the final consumer – going through distributors instead.
“We’re slightly detached from the final user,” says Marek. “Any opportunity where we can reconnect with the end user – which is the chef 60% of the time in our case – it’s fantastic for us. And CATEX definitely provides that platform to reconnect. When we go to CATEX, it’s not to strike a deal; it’s really to foster those relationships.”
The company re-branded approximately four years ago. Prior to date, says Marek, their identity was not so widely known. But now, their produce is clearly and strongly labelled, so CATEX’s role in getting that message out is vital. Furthermore, he says, the feedback from those attending is of great benefit to the evolution of their product.
“Now, there’s a huge recognition of the brand. I’ve been involved in a number of the CATEX events and in particular with the last one, I had a lot of chats with chefs which in turn, has really helped us with ideas and innovation.
“So it does two things for us – first it helps with that awareness and brand recognition, but secondly it gives us that fantastic feedback from our chefs. That helps drive innovation in-house.”
Since last year, McCormack Family Farms has been part of the Irish Producers Village,
along with Ballymaloe Foods, Glenilen Farm, Folláin, Clonakilty Food Company, Barry’s Tea, Velo Coffee Roasters and Flahavan’s. This year, there will be even more interaction with chefs, including the sponsorship of cooking competitions together.
“This year is the first time that we’ve done a really good job with it,” says Maxine Hyde, General Manager of Ballymaloe Foods. “It was in 2019 that three of us came together for the first time (when they were joined by Barry’s Tea and Glenilen Farm) and we’ve built on it each year since.”
The marketing group’s common theme, she says, it that they are all manufacturing in Ireland, producing high quality produce using really good ingredients. She says that Irish producers face constant challenge in the price-driven domain of food service. Irish producers can easily be undercut by external competitors in bigger countries with lower cost bases, so there’s great benefit in coming together as a group.
Maxine has been attending CATEX for a long time, having first attended as a teenager helping out her mother Yasmin (daughter of Myrtle Allen).
“We’ve been going to CATEX for 25 years or more,” says Maxine. “I would have been attending when I was still in secondary school, helping out my mother. It was the same through college and then I joined the business.
Marek Pisarczyk
Maxine Hyde
“It’s such a wonderful opportunity for us to meet existing and potential customers from all over Ireland over three days. It really is THE food service show in the Republic of Ireland… it really is the place to be for the food service industry, for networking and the opportunity to showcase your products more than any other occasion in Ireland.
“CATEX is also really enjoyable. Over the last 12 years or so, it has always had a very positive start-of-the-year vibe.”
Rosie and Jimmy McLoughlin run a Dublin-based family food producer that has been producing a wide range of premium chicken products for almost 30 years. Their ‘Rosie & Jim ’ business will be at stand J36 this year.
“We produce our own unique versions of classic coated products such as Butterfly Chicken Breast, Garlic Chicken Kiev, Crispy Shredded Chicken, to name a few,” says Jimmy.
They live by the principal of product innovation and are continuously challenging themselves to improve, creating better coatings and flavours, using cleaner and more natural ingredients.
“We’ve been making big strides in food service,” says Jimmy, adding that they’re excited to be launching their newest product innovation at CATEX this year – Chicken Parmigiana. “It’s a flattened chicken breast fried in seasoned breadcrumbs, then topped with tomato pizza base and chewy mozzarella cheese.
“Our products have been growing in popularity within the hotel and restaurant sectors, where one item can be utilized across all dayparts; unlocking opportunities for breakfast, brunch, lunch, dinner, and sharing boards.”
For Rosie & Jim, it’s all about the taste and quality and they are particularly proud of the fact that their gluten-free range upends the outdated notion that gluten-free means a compromise on taste.
The company seems to have the right combination and is going from strength to strength, with a team of over 70 employees and a major factory expansion underway.
“We’re experiencing strong sales growth in the UK and EU markets,” says Jimmy, “but food service in Ireland remains hugely important to us, as the key players here see the benefits that
our brand has to offer, including reduced food miles compared to breaded chicken imports from South-East Asia, Brazil or China.
“We’re excited to meet all walks of hospitality this year at CATEX as they celebrate 60 years of supporting Irelands food service and hospitality industry.”
CATEX isn’t just for Irish food producers, of course. In today’s international catering sector, there are many elements that make up the food chain, so to speak. One of those elements is packaging and Belgian-based food packaging company Sabert, who will be back this year at CATEX after an absence of a number of years.
“We’re coming home to CATEX after a few years away,” is how Senior Vice President and MD of Sabert Corporation Europe, Alex Noake puts it.
“And we’re really looking forward to showing our latest foodservice packaging innovations to Irish customers. Coming back to CATEX gives us the opportunity to focus on the importance of the Sabert brand in Ireland, and we’ll be showing the new Hot2Go range alongside the award-winning Tray2Go and Snap2Go ranges.”
The company is an important market leader
in the area of packaging for hot takeaway food in delis and shops. Their product is highperforming and their Hot2Go range consists of fully recyclable micro-fluted paperboard which is entirely free of plastic lamination. They will also be showcasing the Deli2Go packaging range at their stand D55, as well as the award-winning Snap2Go and Tray2Go ranges. The latter is a fully recyclable packaging solution for sushi, other takeaway chilled foods, confectionery and bakery products.
“We have over 40 years of experience in providing innovative, value-added products to the highest quality standards,” adds Alex, “supported by outstanding customer service… Our mission is to make food look great while offering our clients the best guarantees in terms of quality, safety and service.”
German food preparation equipment maker Rational is another market leader who will ensuring not to miss out on CATEX 60.
Taking Stand N26 this year, Rational will be hosting a number of Arena Shows where people will be able to witness some of their innovative cooking systems up close and personal.
“With only 15 seats available per session, these demonstrations provide an intimate setting to experience the precision and versatility of Rational’s equipment,” says Vanessa Millard, Marketing Communications Manager with Rational UK, “and we’re also very excited to be at CATEX this year because the iHexagon has been shortlisted for the IFSA’s (Irish Foodservice Supplier Awards) Dragon’s Den.”
The iHexagon will be making its debut at CATEX, showcasing its ability to combine steam, hot air and microwave technology – perfect for operators focusing on speed and quality. Also on show at Rational’s stand will be some of their other cutting-edge cooking solutions and these include the advance iVario bratt pan and the iCombi Pro combi-steamer.
“We’d encourage visitors to reserve their spots for the sought-after Arena Shows at CATEX,” says Vanessa. “They can register online at rational-online.com. Visitors can also discover ConnectedCooking, Rational’s innovative digital solution for seamless kitchen management.”
IFSA News
“Gourmy Foods Ltd” was formed in summer 2021. We plan to become a leading supplier to the Food Service sector in Ireland and farther afield. Herbs and spices are a natural foundation as two of our owners are of Indian heritage and own a factory in Kerala processing spices.
Currently we supply herbs and spices in food service size pots and also in bulk packaging.
IFSA Awards 2025 –Foodservice Supplier Of The Year Nominations!
The shortlisted entries for the IFSA Awards 2025 have been announced. Shortlisted entrants will be put through their paces at a Dragons Den Judging session on 17th February with the winners in each category announced on the opening day of CATEX.
The awards, sponsored by Gas Networks Ireland are aimed at showcasing the wealth of innovation and technology which our members continually bring to market and the theme of The IFSA’s is “Environmental Sustainability and the Circular Economy” .
Nominations are in and voting is underway for the National and Local / Direct Foodservice Supplier of The Year 2025. Cast you vote before 1pm on 17th February to decide who receives these coveted accolades!
AWARDS SHORTLIST HERE
FOODSERVICE SUPPLIER OF THE YEAR - CAST YOUR VOTE HERE
Currently, we are sourcing other forms of packing such as pouches which will give another option and more flexibility.
Coconut is another important part of our portfolio. From one of our owners who is Indonesian and who owns his own factory in Sumatra, we can supply a range of coconut products. We extend our sourcing, because of his world-wide contacts, to The Philippines, Sri Lanka and elsewhere.
One product which is supply in our own “Gourmy” brand is coconut milk in tins from Thailand. Comparatively, this is of excellent quality with a competitive price.
We are always looking to extend our range of products. We expect to add several new products in early 2025 such as chopped tomatoes and fruit in tins.
Where practical, we label in our own brand “Gourmy” and, so far, the pots with herbs and spices and coconut milk in tins all have this label and more goods will be added as we develop the company.
We are also looking to not only add to our product list but also to recruit personnel who understand the food industry and who can help us expand.
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We aim to free more time for the hotel receptionist, rather than have to spend looking down into a screen, more time conversing with their guests, give information and sell the business. The technology exists to automate most steps; everything from check-in, payment, key card, receipt management, etc. Removing slow routines makes the staff able to focus on e.g. additional sales instead of administration, is the explains philosophy at AK Techotel.
Give your hospitality business a smart new look at
Buttercups Uniforms
In a time of rising costs and increasing competition, it’s more important than ever for your hospitality business to stand out. At Buttercups Uniforms, we understand that every member of staff represents your business and has the potential to impress both existing and potential guests. Our carefully curated hospitality range has a variety of uniforms to suit every role in your business, from kitchen staff to front of house, in many different styles, cuts and colours, in durable, easy-care fabric, chosen to suit the demands of even the longest and toughest shift.
What’s more, with over 35 years of experience in the uniform industry, Buttercups can help you make the right choice for your business according to your individual needs and your budget. Our dedicated account manager can work with you to make sure you get the best uniforms for your budget – an easy task as every
Customized as needed
AK Techotel works with everything from small hostels with 10 beds to hotel chains with over 700 beds, its own restaurant business, conference center, ticketing and car park services and everything that belongs to it.
By removing intermediaries or third-party players, unnecessary costs are saved. AK Techotel offers a fully integrated control system in the form of Picasso Digital with two-way communication. Staff get access to information from the respective departments and management an overall control of the business.
For further details or a demo and quotation please do not hesitate to contact our team via email info@techotel.ie or call +353 96 2907or visit www.techotel.ie
piece in our collection is competitively priced.
The following is just a taste of what we have to offer:
• Front-of-house staff Uniforms
• Bar and restaurant staff Uniforms
• Kitchen staff Uniforms
• Housekeeping staff Uniforms
• Spa & Leisure Centre staff Uniforms
As a world-leading manufacturer of uniforms for over 35 years, Buttercups Uniforms has built up an enviable reputation for producing elegant, professional and stylish workwear that is a pleasure to wear. We keep our prices low but our quality high – and we deliver, with grace.
Browse our beautiful collection on www. buttercupsuniforms.com – and remember to sign up for our newsletter, which will keep you informed with new styles, sales & exclusive discounts.
Isabella brings home the Gold
Isabella Condon, has scooped Gold at the prestigious Gold Service Scholar awards event held in London recently.
Isabella Condon, a Newcastle West Co Limerick local has been named as the winner of the 2025 Gold Service Scholar at an awards ceremony in Claridge’s hotel in London. Isabella Condon, is currently a junior assistant manager at Dinner by Heston Blumenthal in London.
Isabella grew up in the industry working in Ireland with her Dad and family at Marguerites Bakery & Restaurant, Newcastle West, Co. Limerick. She graduated from Shannon College of Hotel Management and since then has been exploring luxury 5-star hospitality at Mandarin Oriental Hyde Park London.
Condon, joined the Mandarin Oriental Hyde Park London hotel more than two years ago as a manager in training before being appointed junior assistant manager at the hotel’s twoMichelin-starred restaurant in 2024. Andrea Di Gangi, assistant restaurant manager at the Corinthia London’s Northall restaurant, and Valentino Galdi, head waiter at Le Manoir aux Quat’Saisonsin Oxfordshire, were also both named highly commended winning finalists at the awards ceremony.
Isabella was selected as the Scholar from a pool of 10 winning finalists who competed in the competition final in January – the biggest final in the scholarship’s history – where they had to prepare for and serve a three-course lunch at the Corinthia London to a table of VIP guests. As the new Scholar, she will receive a range of prizes tailored to support her professional development.
Condon and her fellow commended winning
finalists will benefit from work experience at prestigious hotels and restaurants such as the Mandarin Oriental Bangkok and Hong Kong, an overseas Rocco Forte hotel, and the three-Michelin-starred Waterside Inn in Bray, Berkshire, as well as a trip to Laurent-Perrier in Champagne. All winning finalists also receive a host of professional development opportunities, including a trip to Porto, courtesy of Graham’s Port; a bespoke development programme at EHL Hospitality Business School in Lausanne, Switzerland; and the opportunity to work a garden party at Buckingham Palace. All winning finalists and semi-finalists also automatically join the Team Gold alumni network.
Isabella Condon, said: “I’m so happy and totally lost for words. It’s an absolute privilege to work in this sector and do what we do. The opportunities this profession can provide is incredible and we’re all so fortunate to be able to work with some incredible people, doing a job that we love.” Chair of the Gold Service Scholarship, Alastair Storey, said: “It is extremely encouraging that so many young people with such fantastic talent are joining and flourishing in our industry. It’s also wonderful to see so many business leaders willing to set aside their time and resource to help them build their careers and invest in their future. "We had a record number of winning finalists this year which demonstrates how standards in our sector are improving year on year. "It is also hugely important to note that our 'Team Gold' is now made up of around 100 people. The opportunities for development that this has opened up for our alumni both in the UK and globally has been remarkable."
“IT’S AN ABSOLUTE PRIVILEGE TO WORK IN THIS SECTOR AND DO WHAT WE DO. THE OPPORTUNITIES THIS PROFESSION CAN PROVIDE IS INCREDIBLE AND WE’RE ALL SO FORTUNATE TO BE ABLE TO WORK WITH SOME INCREDIBLE PEOPLE, DOING A JOB THAT WE LOVE.”
Liam Griffin awarded honorary doctorate by South East Technological University
Liam Griffin, entrepreneur and prominent Irish sporting figure, was awarded an honorary doctorate by South East Technological University (SETU) at a ceremony at the University’s Kilkenny Road Campus in Carlow on Friday, 1 November.
Liam celebrated this achievement with family and friends, including his sons and grandchildren who attended the ceremony. On receiving the award he remarked, “I am thrilled to accept an honorary doctorate from SETU. This is a very proud moment for me and to share it with my family makes it even better.”
Liam continued; “I am delighted to receive an award from the region’s first technological university. It is an achievement that I’m sure my late parents would have enjoyed also. I would like to thank SETU, and Prof. Veronica Campbell and team, on what is a very special occasion for me and my family.”
Liam’s exceptional achievement in developing and growing a business to the level and scale of the Griffin Hotel Group demonstrates his innate entrepreneurial sensibilities. The company is based in the southeast and contributes significantly to regional employment. Committed to sustainability and community development, it supports and partners with local services and suppliers, strengthening the economy of the wider region.
Liam’s career in the hotel industry began at an early age. His parents, Michael and Jenny Griffin, owned The Pier Hotel in Rosslare Harbour, Co. Wexford. As a young man, Liam studied hotel management and worked for over a decade in hotels across Europe, the UK, and in Ireland. This experience eventually led him home, where in 1976, he purchased his parents’ hotel and expanded the business into the now Griffin Hotel Group. Today, the company operates three flagship hotels in the southeast of Ireland –Monart, Ferrycarrig Hotel, and Hotel Kilkenny.
Speaking at today’s ceremony, Prof. Veronica Campbell, President of SETU, said, “SETU’s honorary doctorate awards recognise the exceptional contribution of individuals to shaping our society and positively impacting on people’s lives both regionally and nationally. I am delighted to award this honorary doctorate to Liam Griffin, who has exemplified these ideals throughout his career, both in business and in sport.
Prof. Campbell continued, “Liam’s contribution to the economic strength of the southeast region, coupled with his strong sense of community spirit and support, particularly during his outstanding GAA managerial career, aligns hugely with SETU’s own goals of regional growth and community development. Congratulations to you, Liam, on your achievements.”
Perhaps better known publicly for his remarkable success as a GAA manager, Liam led Wexford’s senior hurling team to All-Ireland success in 1996, with an historic win after a gap of 28 years. In this role, he fostered a culture of teamwork, determination, and resilience, inspiring players to reach new heights of success. His contribution to GAA has made a lasting impact on Wexford hurling and on the wider game at regional and national level.
After his managerial career, Liam continued his involvement with GAA development and appeared regularly as a pundit on radio and television, including on RTÉ’s The Sunday Game, and The Right Hook on Newstalk.
In 2009, Liam was included in the Sunday Tribune’s list of the 125 Most Influential People
in GAA History, as testimony to his contribution to the sport. Later, in 2019, Liam was inducted into the Hurling Hall of Fame by the Gaelic Writers Association, solidifying his contribution to the game.
Additionally, since 2010, Liam has been an alumnus of the prestigious EY (Ernst and Young) Entrepreneur of the Year Ireland.
Liam was also awarded a Wexford GAA Seana Ghael Award in 2021, in acknowledgement of his achievements in hurling.
SETU offers a broad range of innovative programmes in the areas of culinary arts, hospitality and tourism. All our programmes include work placement offering students the opportunity to get real world experience in industry.
Our BA in Culinary Arts and Hospitality Management programmes also offer students the opportunity to study and work abroad as part of their studies.
Classes are delivered in our state-of-the-art building on the Cork Rd campus in Waterford and we are fortunate to have a highly experienced lecturing team, who have worked in the hospitality sector in Ireland and abroad.
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Upskill and Futureproof for Success
