MILLIMETRE DESIGN: CELEBRATING 20 YEARS
Redefining and Reimagining Hospitality Interiors since 2005
TENDERSTEM®
The on-trend veggie of 2025
CHRISTOPHER KENNY Finger on the digital pulse
Contents
Editor's Note
At a time of uncertainty: play to our strengths
Industry News
The latest updates shaping the foodservice landscape
Millimetre Design
Celebrating 20 years of design excellence
Christopher Kenny
Sales finger on the button of the digital age
Irish Restaurant Awards 2025
Leinster regional award winners announced
Trending with Irish Chefs in '25
Tenderstem®: Raising the veggie game
IFSA News
Key developments and initiatives from Ireland’s leading foodservice alliance
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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, IFSA
Graphic Designer: Ger Sloyan, 085 2280692 hello@gersloyan.com, gersloyan.com
Cover Image: Brooks Hotel, Dublin by Millimetre Design
Glenlo Abbey Hotel and Estate
Tenderstem®
At a time of uncertainty: play to our strengths
The recent announcement from the CSO that visitor numbers and spend had significantly reduced sent shivers down the spine of the industry. The overarching item appears to be the cap on Dublin airport numbers. Since this issue arose a few years back it has meandered like a wayward child with no one taking responsibility. Tinkering has taken place - removing the cap for a period followed by reviews – yet no certainty or clear structure replaced it.
The macro economics emanating from the US perhaps plays a part. Uncertainty within the job market in the US is leading some people to reconsider their spending patterns, alongside their counterparts in Europe. The uncertainty around the US administration’s plans is concerning. Tariffs are like the sword of Damocles: a worrying and deeply concerning threat for a lot of businesses. During a recent interview, Minister Donohue compared the potential situation to the crash of 2008 - and we all know how this impacted the industry. During that recessionary period, though, tourism was seen as the only game in town. So hopefully the cabinet will not pussyfoot around and they will ensure our asset base is protected and supported.
Anecdotal evidence from Dublin hoteliers suggests not all Dublin hotels were full over the St Patrick’s week. Some alluded to the fact that more availability of bed stock and increased competition may be responsible. Some hoteliers cited a decline in rate, which they attribute to increasing competition. Regionally, however, there still appears to be a disconnect between larger urban centres and rural business.
Continuing exclusion of hotel facilities and beds used for humanitarian purposes is beginning to be seen as a negative issue within rural Ireland where the tourism is lifeblood. The noticeable reduction in coach tours is impacting some areas. Whilst the operators of any business have the right to accept legitimate business, some people in these regions, reliant on tourism for jobs, are
concerned as to the long-term damage on local employment.
The CSO recently gave stark findings that accommodation and hospitality were severely impacted by the pandemic and while recovery is evident, there remain challenges around increased wage bills and the cost of doing business (VAT charges, energy, and auto enrolment for pensions). Airbnb and short-term letting continue to harm the market in terms of occupancy and the housing crisis. People are unable to get long-term accommodation due to the fact short term letting is seen as a more lucrative route by some property owners
The CSO figures indicated a severe reduction of US tourist numbers - in the region of 35% - whilst other European regions showed downturn from 15% to 29% in US travellers. Some sources consider the Airport cap as a contributor to this American decline, in the sense that sends out a message that Ireland is not open for business. Alice Mansergh, CEO Tourism Ireland, speaking recently on RTE, was reflective on the CSO findings and noted they seemed out of kilter with the IHF findings, which showed a marginal increase in numbers. The IHF seemingly saw a 2+% increase in bookings for the same period in 2025. Alice cited new routes that will come into play this year as positive and encouraging. A few upcoming sporting fixtures are likely to boost tourism, including the Irish Open and NFL football.
Tourism, despite the storms we face, is a key driver of venue. But in a time of uncertainty and challenge, the government should ring fence and protect our assets. First thing that needs to be done? Sort out the Dublin airport cap and ensure air access to this island.
Industry News
Sustainability must be more than words
“’Greenwashing’ has infiltrated the food and drinks sector in ways many of us don’t realise. When sustainability is merely used as a marketing tactic, consumers are misled and the credibility and reputation of true sustainable producers is undermined,” said Paula McIntyre, chair of the Irish Food Writers’ Guild. McIntyre was speaking at the presentation of the 2025 Irish Food Writers’ Guild Food Awards in Dublin. Eight winners from across Ireland were chosen for an IFWG award based “on quality, integrity,
and a commitment to genuine sustainable practices”. The winners, pictured, range from producers of ice cream to black pudding, poitín to cheese. irishfoodwritersguild.ie
Cork hotels accommodates fifth Gold award
Cork International Hotel has been awarded Gold for the fifth year in a row at the Irish Accommodation Services Institute (IASI) Awards. Pictured are staff members with Accommodation Manager Davina Murphy (2nd. from right, front row) celebrating their prize.
Five year plan for inland
Fáilte Ireland is hosting a series of community meetings in the Inland Mayo Region in April to engage stakeholders and gather insights for the sustainable development of tourism as they begin work on a Destination and Experience Development Plan (DEDP) for the area. Tourism businesses, community groups, tourism bodies, agencies and volunteers are invited to attend one of six local meetings and share their views on how the area - which encompasses Cong, Ballinrobe, Tourmakeady, Claremorris, Knock, Castlebar, Kiltimagh, Charlestown, and Swinford - can be developed to grow the destination’s tourism impact over a five-year period. People interested in attending can register by emailing Jackie.Burns@failteireland.ie
Take off Airport cap, demands Ryanair
Ryanair’s CEO Michael O’Leary has called for Micheál Martin to scrap the Dublin Airport cap following statistics from the CSO showing visitor numbers slumped 30% from 433,300 in 2024 to just 304,300 in 2025. “Tourism is Ireland’s largest industry and Ireland’s biggest employer, yet our new government comprising a coalition between Fianna Fáil and Fine Gael, both of whom ran in the election with a promise to scrap the cap at Dublin Airport, still haven’t taken any action,” said Ryanair in a press release.
Cork International reduces plastic waste by 80%
Cork International Hotel has launched a new policy aimed at improving sustainability when hosting events. Pictured are Edel Kavanagh, Deputy General Manager and Sophie Curtin, Conference and Banqueting Sales Manager. Switching flipcharts to whiteboards, pens to pencils and paper coasters to leather coasters are just some of the measures being introduced by the hotel to make conferences and banquets more environmentally friendly.
The hotel, which hosts 500 meetings and events every year, set out five commitments to help make conferences more sustainable: Waste Reduction, Energy Efficiency, Training and Education, Community Commitment, and Research and Reinvestment.
A stand up guy
Actor and comedian Ardal O’Hanlon during filming for new BBC Two series The Emerald Isles on Garnish Island, in Cork. The Emerald Isles was co-produced by Tourism Ireland.The three-part series features footage of Ireland’s landscapes, along with stories of island communities, from Rathlin Island off the north coast of County Antrim to Cape Clear Island off County Cork. Ardal unearths history, observing wildlife and meets islanders trying to live in harmony with their environment.
The property has committed to managing waste and reducing landfill waste by 10% and food waste by 20% year-on-year and has trained team members to separate landfill, recycling and organic waste. All bedroom and meeting room bins are segregated so guests can dispose of waste appropriately. The hotel also reduced its single use plastic items by over 80%.
Cheque-ing in with charity
Pictured (l-r): Adrian Stehr, Managing Director of Killarney Hotels Collection; Yvonne Higgins, Youth Suicide Prevention Ireland; and Michael Brennan, Managing Director of Killarney Hotels Collection. The Europe Resort in Co Kerry has presented a cheque of €8,200 to Youth Suicide Prevention Ireland (Y.S.P.I). Their Christmas Fundraiser in December 2024 raised €4,100 which the company matched with an additional donation. Since 2020, The Europe Hotel & Resort has raised and donated to various charities bringing total donations to €40,000.
Rooms with a view
Sligo Park Hotel has invested over €1m renovating 31 of its bedrooms into Executive Rooms. The rooms offer “spectacular views” through floor to ceiling windows and each one is fitted with a water-based air-conditioning system that has a low carbon footprint. Lighting in the rooms has been upgraded to a low-energy LED system.
“Sustainability is of huge importance to us at the Sligo Park Hotel,” said Gerard Moore, Sligo Park Hotel General Manager and Director (pictured). “Last year, we announced the completion of our solar panels at the hotel, the opening of a bug hotel and willow dome on the grounds and the
A celebration of culinary excellence
In March, 2025, the inaugural Joe Shannon Culinary Competition took place honouring the memory of the late Joe Shannon, an Executive Chef at the Radisson Blu Hotel & Spa Sligo. Winners were announced at a gala dinner.
The competition featured two categories. The first category was for Hobby Chefs and the theme was Entertaining at Home. Category two, for Professional Chefs, was based on The Modern Classic. Rodolpho Leonardo and Attila Czibla were named winners in the Professional Chef category and Sharlene Marsden was winner in the Hobby Chef category. The competition was evaluated by a panel of three judges, including celebrity chef Neven Maguire, Anthony Gray
Jack of all trades
Grand Central Hotel Belfast, part of Hastings Hotels group, has appointed Jake McHugh as its new General Manager. McHugh holds a hospitality degree from the University of Westminster and held senior leadership positions in hotels across Europe, Asia, and Australia. Previous roles include Head Concierge at Hyatt Carlton Tower in London, Front Office Manager at Grand Hyatt Hong Kong, and Director of Rooms in Thailand and Korea, before progressing to General Manager positions in Japan and the UK. McHugh’s vision includes elevating the food and beverage experience with innovative menus, a Chef’s Table dining concept, and a greater focus on locally sourced ingredients.
awarding of the Eco-Label Award from the Green Hospitality Programme for the implementation of our sustainability initiative. We also completely upgraded our staff facilities including the staff showers and canteen."
(restaurant owner of Eala Bhan and Hooked) and Daniel Cross, General Manager Radisson Blu Hotel, Sligo. The total prize fund of €5,000 per category was sponsored by Radisson Blu Hotel and La Rousse Foods.
Making bathrooms great again
Tubs and Tiles, supplying the Irish hospitality sector with premium tiles and bathroom ware for over 40 years, have appointed Jason O’Connor as hospitality sector sales manager. The specialist hospitality team, led by Jason, fit out hotels, leisure centres, restaurants, and retail outlets with leading international brands including Mirage and Ragno.
Tubs and Tiles offer a vast range bathroom and showering sector - leading brands such as Duravit, Hansgrohe, Axor, Geberit, Ideal Standard and more. Hospitality clients include The Galmont, Farnham Estate, The Lodges at Glenlo Abbey, College Green Hotel, Moxy Hotel Cork and House Hotel Galway.
For more information: jason.oconnor@ heatmerchants.ie or call 090 6424000
MHL Hotel Collection appoint Gemma Connor as General Manager of its first hotel in Northern Ireland
MHL Hotel Collection are delighted to announce the appointment of Gemma Connor as General Manager of their first hotel in Belfast, Northern Ireland. The Moxy Belfast City is scheduled to open its doors this Summer. The 179-bedroom hotel is currently being transformed from the Park Inn by Radisson on Clarence Street West and will re-open as the Moxy Belfast City, a Marriott International brand in July this year.
Starting her hospitality career in 2006, in Galgorm Resort in Ballymena, Gemma was recently General Manager of Corick House Hotel & Spa, in Clogher Valley and has held senior positions in hotels in both Belfast and London, including roles with Hilton Hotels. Commenting on her recent appointment, Ballymena native, Gemma said “I am excited to have joined the MHL
Hotel Collection as we prepare to launch our first hotel in Northern Ireland. Belfast is such an incredible city, and it’s an honour to be part of bringing an internationally recognised brand, to the city centre. Moxy by Marriott is a fun, playful, and contemporary brand, and I cannot wait to introduce the hotel to both locals and international visitors alike.”
“As we launch our recruitment campaign, we have fantastic opportunities to join the team at the Moxy Belfast City. I am passionate about bringing new talent into the hospitality industry and shaping the next generation of leaders. At the MHL Hotel Collection, we offer successful development programs that support our team's growth, and with Belfast’s vibrant hospitality scene, now is the ideal time to join us. We will be hosting recruitment open days in the
coming weeks and are looking for passionate, authentic, and fun individuals to join our team. We have a range of roles available, including positions in bar and restaurant, reception, housekeeping, and management.”
To find out more about the Moxy Belfast City and its upcoming recruitment days and roles in the hotel, please visit www.mhlhotelcollection.com/ en/collection/moxy-belfast/
CHECK OUT THE LATEST HELLMANN’S PRICING AVAILABLE NOW.
Managing Director, Ronan Holohan, reflects on his team's hospitality design projects.
Hotel and Restaurant Times were delighted to meet with Ronan Holohan and his wonderful team at Millimetre Design as they celebrate 20 years in business. Having not spoken with Ronan since the Covid pandemic I was interested in hearing about some of the projects that the team had delivered in recent times. I was blown away by the quality of projects delivered, just how unique and well-designed each hospitality environment was.
Since the establishment of Millimetre Design in 2005, this incredibly hard-working business owner and his team have worked with many of Ireland’s leading hoteliers and restaurant/ bar owners to redefine and reimagine, their hospitality offering.
They have also in recent years worked with wellknown hospitality brands overseas in the US and Europe.
Ronan, Founder and Managing Director of Millimetre Design, is proud of his team’s unwavering commitment to creativity and innovation, “We aim to push boundaries, to always bring something new to the table”. He describes how his team works closely and diligently alongside their clients to design human-centric environments which excite and captivate. “We are passionate about interiors and share this passion with our clients”.
Millimetre’s unique approach to design is focused not only on how the aesthetics and organization of a space can enhance their client’s brand, but also how it can improve operational efficiency and productivity, whilst increasing employee satisfaction, and supporting sustainability goals.
“OUR DESIGN TEAM BRINGS DEDICATION, PASSION, AND EXPERTISE TO EVERY PROJECT, TURNING OUR CLIENTS’ REQUIREMENTS, VISIONS AND DREAMS INTO REALITY, FROM CONCEPT THROUGH TO COMPLETION”
It was interesting to hear how Millimetre’s inhouse team of brand designers work closely with the interiors team to complement and augment the client’s physical brand touch points.
“Everything from bar and restaurant menus to staff uniforms is carefully considered by us and expertly designed to complement and augment the overall look and feel of the space”.
In this article, which celebrates 20 years of the team’s compelling creativity, they share images and insights from several of their successfully completed projects. Some of these you will be familiar with, while others, more recent, you may not.
The Bank Bar And Restaurant, Dublin
The Bank Bar and Restaurant, located on College Green in the heart of Dublin, is one of Millimetre's recently completed projects. This unique hospitality venue charms its guests with its beautifully decorated atmosphere. The interior of this historic building is a stunning example of merchant power and patronage displaying an extraordinary ornate setting, stained glass ceiling, mosaic tiled floors and spectacular hand carved plasterwork and cornicing.
Each Spais Unique
The Millimetre Design team, with significant experience in working with heritage properties, were commissioned by the Chawke Group, to elevate the interiors. Their branding team were also engaged to enhance the brand design. From both an interiors and branding point of view, the transformation is simply outstanding.
Brooks Hotel, Dublin
Built in 1996 this 4-star city centre hotel, owned by MHL Hotel Collection, consists of 101 bedrooms, a bar & brasserie, meeting rooms and its own private cinema.
A popular, well located hotel, that needed a complete refurbishment to bring a sense of harmony between the bedroom and public areas.
The client brief was to create a hotel that is a statement of understated luxury and relaxed sophistication without being tied to passing trends. Through its carefully curated neutral palette and tactile richness, the design embodies the essence of timeless luxury, where features and fabrics in tones of sand, stone and warm taupe, invite visitors to linger and enjoy this tranquil retreat in the city. The curated art that adorns the walls of the hotel captures the
bustling city life outside, allowing an effortless contrast to the serenity within.
Some of the highlights of the interior include layered lighting, bespoke sculptural features, original art pieces, intimate seating arrangements and a tranquil atmosphere appealing to a broad and discerning clientele. The hotel’s new interior is just unrecognisable!
Brooks Hotel
Brooks Hotel
The Sally Gap Bar and Brasserie at
Powerscourt Hotel, Wicklow
Working closely with the hotel’s owner, MHL Hotel Collection, over a period of 12 months, the team at Millimetre Design have completely transformed the once dark wood traditional pub, Mc Gills, into a new contemporary social space, appealing to a changing and more discerning guest profile.
Drawing inspiration from the famous crossroads in the Wicklow mountains, this high-end restaurant and bar was designed to maximise space and showcase the various dining options available; from nooks offering seclusion for a discreet dining experience, to the more relaxed banquette style seating for larger gatherings.
The chosen colour palette takes inspiration from the hotel’s natural surrounding landscapes. Deep blues, soft greens, and warm beige tones are accompanied by rich timbers and brass accents, reminiscent of finishes seen throughout the hotel, as well as striking black accents.
Carefully curated interior features create a feeling of sophisticated luxury. These features include an oversized bronze mirror wall displaying a botanical gallery of wildflowers and wildlife. Wildlife can also be seen within the feature wallpaper, again reflecting the nature of the surrounding landscapes. Bespoke library
walls also furnish the space and further add to the opulence of this inviting space.
An impressive transformation from the Millimetre Design team.
The Sally Gap
The Address, Sligo
In early 2023, the 3-star Sligo City Hotel reopened as part of the Address Collective Hotel Group. Several months later the Millimetre Design team were engaged to conduct a full refurbishment of the public areas of the hotel.
The Address Collective are committed to an ideal where they can deliver on comfort, luxury and making memories in a way that is sustainable for our planet. They care about and are working toward sustainable hospitality; committed to playing their part to make the world a better place for future generations.
With such sustainability goals in mind, the project design team were appointed to create warm and inviting interiors in keeping with the Address Collective brand design guidelines for their hotel collection. The Millimetre Design team were challenged to bring their own inspiration to build and elevate the existing design.
And what a transformation! The hotel was successfully elevated to a very special 4-star Address Collective boutique hotel offering.
THE SURFACE WOW TEAM EXTENDS WARM CONGRATULATIONS TO MILLIMETRE DESIGN ON THEIR IMPRESSIVE 20 YEARS IN BUSINESS! HERE’S TO MANY MORE YEARS OF SUCCESS AHEAD.
The Address
Mirage premium Italian tile collections can be combined to create endless design possibilities. Porcelain tiles and slabs are durable and low maintenance for wall and floor coverings in any hotel setting including reception, restaurants and bar areas, guest bathrooms, spa and leisure facilities and outdoor patios and terraces.
The Johnstown Estate & Spa, Meath
Millimetre Design has worked closely with The Johnstown Collection hotel group, since it’s purchase of the Johnstown Estate in 2016. Over the years the design team has co-ordinated and designed the refurbishment of various areas within the Hotel, including the Fire & Salt Restaurant, reception, lounge areas, private dining spaces, beauty treatment area and most notably the hotel’s stunning Spa.
The most recent project for the Millimetre Design team was the Conference Centre extension which began with the development of a feasibility study at the beginning of 2023. The newly named conference centre, The Forde Suites, developed with an investment exceeding €9 million, is an impressive, multipurpose conference facility which can cater for groups of all sizes, including large conferences with up to 1,000 delegates. Equipped with the latest in audio visual technology and LED screens, The Forde Suites can seamlessly host live, virtual and hybrid events.
The design project also included the design of a new internal dining and cocktail experience, involving the construction of a pergola structure, including an architectural link between the new structure and the existing hotel. Design services extended to the creation of the cocktail bar’s own brand ‘Parterre’. Another incredible transformation by the team at Millimetre.
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The Spa @ The Johnstown Estate
The K Club, Kildare
In October 2022, Millimetre Design began working with the new owner of the luxurious K Club.
The client brief was to elevate the bedroom design to create a cohesive and luxurious look, enhancing the 5-star elegance of The K Club. The client wanted to uplift the existing bedrooms with lighter, natural finishes, in a classic contemporary style, in keeping with the hotel’s elegant surroundings.
High-end finishes, gold accents and velvets were chosen to provide a high level of luxury and extravagance, fitting of this 5-star property.
The new carpet, a soft damask pattern, oozes luxury, in harmony with the traditional/ classical feel of the hotel.
For the artwork, botanical, landscape and golf related concepts were procured, to tie in with the hotel’s main offerings of woodland walks and a prestigious golf course.
The team at Millimetre look forward to refurbishing other parts of this stunning Hotel.
The K Club
We are thrilled to support Millimetre Design as they celebrate 20 years of creativity, innovation, and design excellence.
THE FORDE SUITES AT THE JOHNSTOWN ESTATE
The Pullman Restaurant at Glenlo Abbey Hotel & Estate, Galway
Significant investment has been made to the hotel and grounds of the Glenlo Abbey Hotel & Estate, since it was acquired by its current owners, MHL Hotel Collection, back in 2013.
Since then, Millimetre Design has worked with their client co-ordinating and designing the refurbishment of many areas within the hotel including the guest bedrooms, the Glo Spa and Wellness area, Palmer’s Bar & Kitchen, and the Abbey Guest Lounge. They also designed The Lodges, a stunning new development of eleven luxury, self-catering residences, a short stroll from the elegant 5-star Hotel.
The client continues to curate and restore this magnificent property, making it one of Ireland’s leading luxury hotels.
The latest design project delivered by the Millimetre Design team is the wonderful refurbishment of their fine dining restaurant, the Pullman. The interior design of the carriage drew inspiration from the Art Deco movement, transporting guests to the Golden Age, providing a truly elevated and distinctive dining experience.
“The challenge of refurbishing such a distinctive space while respecting its heritage, and ensuring it provided a luxurious, modern dining experience, was both exciting and rewarding."
"IT WAS AN OPPORTUNITY TO CREATE SOMETHING TRULY SPECIAL AND MEMORABLE FOR GUESTS”
The Pullman
College Green Hotel, Dublin (formerly the Westin Hotel)
This iconic hotel is located in the heart of Dublin, in three converted historic buildings; the former offices of Provincial Bank, Scottish Widows and Pearl Life Assurance.
Since the building was originally designed as offices, the conversion left many of the rooms with odd proportions, poor natural light, and poor functionality of spaces. This was a challenging project and one that this talented team enjoyed.
“The brief from our client was to enhance the bedroom interiors, to create an elegant environment, a seamless fusion of style and luxury, consistent with the overall classic, contemporary interiors of this magnificent 191-bedroom hotel. An important part of the brief was also to brighten up the spaces, as many of the bedrooms had limited natural light due to small windows or rooms facing the internal atrium.
In addition, we received a separate brief for the College Suite. The master bedroom with ensuite bathroom didn’t work and was too small. The
brief was to resolve the spatial and functional issues of the existing space and to make it the most impressive suite in the hotel: grand, luxurious, and sophisticated, maximising the impact of its double height ceilings".
The design team began working on the bedroom design concepts in early 2021 and completed four floors by 2024. Always environmentally conscious, existing furniture/accessories were retained and upcycled, where possible.
Whilst maintaining the historic and classic aesthetic of the rooms, the design team found clever ways to discretely incorporate the most advanced of technological elements within the space, ensuring maximum guest convenience.
The new bedrooms and College Suite interiors are inviting, opulent and luxurious environments. They are an oasis of calm in a busy city location, with the highest quality beds, smooth linens, relaxing lounge chairs and chaises.
The extent and quality of the transformation of these bedroom spaces is just palpable.
The College Suite at the College Green
Smith and Wollensky, USA
The Smith & Wollensky story began in 1977 in New York City. Legendary restauranteur Alan Stillman built the foundations of service and hospitality with this lively destination for what has become an all-American classic.
Stillman opened and sold seven Smith & Wollensky restaurants from Chicago to London, but he always maintained ownership of the flagship in New York. Included amongst these other destinations is Smith & Wollensky Burlington, located in Massachusetts, USA, which PPX Hospitality, now owns and runs. All Smith & Wollensky restaurants aspire to achieve the charisma and global reputation of the original NYC location. The NYC steakhouse has featured in movies like The Devil Wears Prada.
Millimetre Design was appointed by PPX Hospitality in July 2022, as concept designers for the Smith & Wollensky restaurant in Burlington, Boston, and also their restaurants in Miami, Chicago, Washington and Ohio.
The brand is described by its owner as a local restaurant with big character that provides a place to relax, feel at home, and enjoy one of America’s best quality steaks. Smith & Wollensky is an all-American brand, rustic in spirit with a high-end presentation.
The design concept delivered by the team at
Millimetre Design perfectly embodies the culture of high-quality food and ambience without pretention.
Smith & Wollensky
Café En Seine, Dublin
The Millimetre Design team are most renowned for their transformation of Café en Seine on Dublin’s Dawson Street, back in 2018. Working closely with its owners, the Mercantile Group, the team was responsible for the extensive €4m refurbishment project.
This was a truly stunning refurbishment that preserved the timeless charm of this iconic venue, while introducing contemporary elements that elevated it to new heights of elegance and sophistication. This complete refurbishment project reaffirmed the iconic status of this venue and continues to deliver significant financial returns to its owners.
Café En Seine
Other Noteworthy Projects
Other hotel bedroom, restaurant and spa refurbishment projects, completed in recent years for well known, dynamic, hospitality establishments include The Station House, Meath, Roly’s Bistro, Dublin, The Intercontinental Dublin Hotel and The Trinity City Hotel, Dublin.
A selection of project images have been included in this article which we hope will inspire readers as they continue to enhance and redefine their own hospitality offerings.
Looking Forward To The Next 20 Years With Strength And Confidence
Every space that Millimetre Design works on is holistically considered and consistently marries form with function in unique and aesthetically pleasing ways. This is why savvy clients return to work with this design team, time and time again.
The team is committed to creating spaces that sit peacefully within their unique locations. They have repeatedly demonstrated that they are as comfortable designing unique independent properties as they are working with significant international brands.
“Our team has its finger on the pulse of good hospitality design. We are conscious to honour the building’s history, location, and architecture, challenging our clients and pushing design boundaries.”
“Taking this time with Cyril to look back over some of our most notable hospitality projects,
reminds me just how far we have come and how much we have achieved over the past 20 years. It gives me confidence, looking forward, to strive for even more”, says Ronan Holohan.
Currently working on a large number of hospitality and retail design projects at home and abroad in Switzerland, Saudi Arabia and the US, Millimetre Design is poised to remain fully in the spotlight for many more decades to come.
We congratulate Ronan and his team on 20 years of excellence in design and wish them continued success.
The Intercontinental
Trinity City
Sales Finger on the Button of the Digital Age
A Tourism Marketing graduate from Technological University Dublin, Christopher Kenny is Chief Ecommerce Officer at the Great National Hotels & Resorts Group since October 2022.
The role he’s engaged in is one of those that remains an ill-defined one in the minds of many members of the public. In practice, Christopher admits that it covers a broad range of activities.
“It’s a broad church,” he says. “And it’s even broader in the sense that, one of our unique selling points is our expertise not only in the digital marketing side of things but also in the revenue side of things. I’m bringing both of them together for hotels, with the use of outstanding technology. Technology is there as a vehicle to support this expertise.”
Like many school-leavers, Christopher wasn’t sure of what he wanted to do when it came to choosing a career path in 3rd-level education. Pat McCann (former CEO of the Dalata Group) was a family friend and it was he who suggested to Christopher to dip his toes in the world of hospitality. It turned out to be a perfect fit.
“For any kid, I would recommend that this is what to do,” says Christopher. “It’s a great option –don’t just do a business degree or fall into a more general option. In hotel management, you’ll be exposed to French, economics, accountancy… I had to cook for the first time! There’s marketing and there’s obviously the operational side of things. If you can’t find something you like when you’re doing all of that, you’re really struggling because it is so varied.”
Christopher’s hotel career began in earnest as a sales executive with Moran Hotels – first with the Red Cow Inn before moving to London to help with the sales and marketing function of another property.
After a short spell at Johnstown Estate as Sales & Marketing Manager, Christopher spent another two years as Corporate Sales Manager for the Crowne Plaza and Holiday Inn Express in Dublin
before a three-year stint at hotel booking engine Net Affinity. This experience was complimented by a return to college to complete a Masters in 2005.
“Nowadays, hotels need experts in ecommerce –in online marketing,” says Christopher, pointing out that the evolution of the online booking function at hotels created that need within hotels. “And progressing that is the need to have a solid connection and combined strategy with the revenue department for that. You can no longer have your revenue team working on one side of the office on one aspect and your sales & marketing team and digital people on the other. We can bring all that together and fill that gap for a hotel.”
The sector he specialises in is, naturally, a fastmoving one involving keeping up with the rapid speed and changing landscape of the online world: ensuring that you’re as up-do-date with everything as Google is.
“If you don’t look forward to the challenge and you don’t see it as an opportunity, you could get bogged down,” he puts it.
One example is the area of SEO (Search Engine Optimisation); a critical part of any online marketing strategy which is a constantly moving target to get up near the top of the search engine rankings and stay there.
“Years ago, you’d be using three or four keywords on a document and repeating them throughout the page… those days are gone. Now it’s more important to ensure that people are interacting with that page and knowing how they’re interacting and staying on the page.”
The ecommerce role gives a strong overview of the entire marketing, sales and online
campaigns, allowing hotel or group management to get a clear handle on what is being spent and what income is being generated from that spend.
In the hotel sector with its myriad options for the client and the many aggregator websites in the field comparing prices in real time, the challenge is how to make your property stand out in the crowd, creating aspiration in the public and promoting brand awareness.
“You can’t stand out with a 2BB1D (half-board) package anymore because everybody’s offering a 2BB1D,” says Christopher. “You need to come up with ideas such as bringing pizza or wine to their room. If you’re looking at people coming for a break like that to a hotel, you’re looking at a very specific demographic of couples coming
to get away from it all with their children. All they want to do is to chill out and de-stress, so this is specifically targeted at them. Even if they don’t book it, getting the offer to stand out creates the aspiration and creates the value for your brand and working with hotels on this kind of specific challenge is hugely important for us.”
As for the impact of AI, Christopher feels that this is not necessarily something new:
“We’re already being impacted by it from a digital point of view. It’s the way that Google want us to go but the likes of Google and Meta are the ones monitoring most closely the way that AI is going… we’re already dealing with that ‘loss of control’ anyway.”
On the one hand, there is the battle of the rates, and this
is an important battle to be ahead of, Christopher says. But in spite the attempts of the many comparison websites and/or AI generators to boil the hotel experience down to pure figures, hospitality will always be something more than that.
At the end of day, Christopher points out, hospitality is something that will always be separate from a “hard-core commodity”; a service involving human interaction that, for the vast majority of people, will always remain so.
“To look at it as a pure commodity, you’re devaluing the effort of the team and the staff,” says Christopher. “If you’re an independent hotelier, you’re putting yourself out there to be judged and now you’re being forced to bring it back to no more than ‘a rate’.”
Christopher’s role in grappling with the moving targets and constant challenges of modernday hospitality ecommerce is one he enjoys immensely. It’s an area of specialisation that he could never have imagined going into when he first dipped his toes in the world of hospitality. But it is that unique multi-faceted nature of the sector that makes it, for him, one that presents endless opportunity.
“The great thing about this industry is that it’s a people industry,” says Christopher, “so the stories and the experiences you will get from being in the hospitality industry are phenomenal. You’ll travel the world with it… there’s no country where hotel management and hospitality skills don’t translate. You speak the language and away you go. There are very few careers like that.”
IFSA News
Table To Tech: The Future of Foodservice Conference 2025
The Table to Tech – The Future of Foodservice Conference took place on 2nd April at the Mullingar Park Hotel. Over 150 delegates attended this inaugural event to hear from some of the greatest strategists and futurists in foodservice as they charted emerging trends and opportunities in the industry, and identified some disruptive forces that are looming on the horizon.
Delegates learned how AI will influence the future of foodservice; how emerging tech can help operators to cut waste, increase efficiencies, and lessen regulatory burdens on business; how to lead the way in building more sustainable operations by supporting local agriculture and stimulating local economies; and how shifting consumer expectations around flavour, provenance, and health are influencing menus, food concepts, and dining experiences across the world.
Opened by Minister of State, Mr Robert Troy, TD and MC’d by business entrepreneur and journalist Bobby Kerr, the event also featured, Charles Banks Co-Founder of The Food People, Mark Anderson, Culinary Director of Gather & Gather, Dr Brendan Dunford of the Burren Beo Trust, Lauren Hunter of Impact Loop, Maureen Gahan, Foodservice Specialist at Bord Bia and Rory Gillen, Founder of Gillen Markets among others.
Supported by Platinum Sponsors, BWG Foodservice, the event provided fascinating insights into the industry from a sustainability, provenance and food trends perspective.
Fitz
Scientific Gains Accreditation for Gluten Testing in Food Products
Fitz Scientific is pleased to announce that it has received accreditation for a validated gluten determination method, now available at its Drogheda laboratory. This service uses the R5 sandwich enzyme method, allowing for accurate analysis of gluten levels in a wide range of food products.
EU Regulation 828/2014 has set out conditions by which food products can be labelled “glutenfree” or “very-low gluten”. The ‘gluten-free’ statement may only be used where a food product as sold contains no more than 20 mg/ kg of gluten. The ‘very low gluten’ statement may only be used where a food product as sold contains no more than 100 mg/kg of gluten.
With a cert to prove a product has been tested and declared gluten free, the producer may place a gluten free claim on their product packaging. The FSAI advise that a food product needs to be tested initially to prove it is meeting those requirements for ‘gluten-free’ products and must document the manufacturing procedure to ensure no cross-contamination.
The standards set out above apply to food producers selling both prepacked on nonprepacked foods. This includes food sold in restaurants, at deli counters, butchers counters, bakeries and foods sold at local markets.
For further details or a quotation for gluten testing please do not hesitate to contact our sales team - email sales@fitzsci.ie, call 041 9845440 or visit www.fitzsci.ie/foodmonitoring-and-testing/allergen-testing
The 60-40 deal at Caterboss
Caterboss, Ireland’s lead catering equipment supplier not only provides reasonable prices and fast delivery but also a financial payment strategy that will cater to the needs of all types of customers.
Striving to support new food businesses, it recognizes the challenges that new startups face and thus offers a unique credit facility. Their plan provides flexible financing options to ease the burden on new food businesses, in particular.
The 60/40 plan:
• Requires an initial payment of 60 per cent upfront
• The remaining 40 per cent can be spread over 12 weeks.
At Caterboss, easing the financial burden and putting customers at ease is the goal.
The credit plan reduces immediate capital expenditures helping to manage cash flow effectively, a structured payment schedule provides predictability, and it enables startups to invest in the best equipment from the outset. By not bearing the full financial burden upfront, it facilitates smoother transactions.
Caterboss offers this strategy to ensure that new food businesses have the support they need to succeed, helping to create a thriving food and hospitality sector in Ireland.
If you're interested in learning more about our credit facility or want to discuss your specific needs, please contact one of our team or fill in our Credit Application form.
All other queries can be directed to: info@caterboss.ie
Interactive Displays Ireland: Revolutionizing Hospitality with Innovation & Excellence
Interactive Displays Ireland, headquartered in Meath, is Ireland’s premier provider of digital signage and interactive display solutions. With over a 15 years of experience, they have become synonymous with quality, innovation, and tailored solutions for the hospitality sector.
Their flagship brand, Moytronix, is Ireland’s only locally manufactured digital signage solution. Trusted by leading hotels and restaurants, Moytronix screens offer crystal-clear displays, 24/7 reliability, and user-friendly management systems. Designed for commercial use, these solutions are include self-ordering kiosks, menu screens, window screens and more, a significant cost-saving advantage for our clients.
Pioneering advancements in content management, our ScreenFusion.ai platform redefines simplicity and efficiency. This SaaSbased system empowers businesses to curate, schedule, and manage digital content seamlessly across multiple locations. The result? Engaging
IFSA MEMBERSHIP
–PROVIDING UNIQUE ACCESS
TO FOODSERVICE USERS
By becoming a member of IFSA you join a group of like-minded suppliers who's main aim is to foster stronger relationships between suppliers and end users. Building these relationships allows the industry to better reflect the professionalism and talent which the Irish Foodservice industry has to offer.
customer experiences, increased upselling opportunities, and streamlined operations.
As an IFSA member, we’re committed to supporting the hospitality industry with sustainable and future-proof technologies. From queue management systems to interactive kiosks, our innovative range is designed to enhance customer satisfaction and operational efficiency.
Interactive Displays Ireland is more than a technology provider – we’re a partner in your success. Our recent €2.4 million European expansion strengthens our capacity to deliver cutting-edge solutions while creating rural employment opportunities in Ireland.
Partner with us to elevate your brand, engage your customers, and stay ahead in a competitive market. For bespoke digital signage solutions that drive results, visit interactivedisplays.ie
Find out what membership can offer your business at https://www.ifsa.eu.com/become-a-member. html or complete Membership Application Form at www.ifsa.eu.com
Leinster Regional Irish Restaurant Awards 2025 Winners Announced
The very best of the food and hospitality sector in Leinster were honoured last night at the Irish Restaurant Awards Leinster Regional Final 2025, marking the first regional event of this year’s prestigious awards season. The ceremony took place on Tuesday, March 11th, at the Killashee Hotel, Kildare, where county winners from across the province were revealed.
Over 1000 attendees gathered to celebrate the outstanding achievements of restaurants, cafés and food service providers across Leinster.
Now in its 16th year, the Irish Restaurant Awards received nearly 165,000 public nominations this year, submitted through The Irish Times – the official media partner of the awards.
Following the completion of all regional finals, the Regional and All-Ireland Winners will be announced at the All-Ireland Awards Gala Dinner on Monday, May 19th, at the Clayton Hotel, Burlington Road, Dublin. County winners from Leinster can now secure their tickets for this highly anticipated event.
Speaking at the ceremony, Seán Collender, President of the Restaurants Association of Ireland, said:
“Tonight is about recognising the outstanding efforts of those who bring Ireland’s culinary reputation to life every day. In a challenging business environment, it is more important than ever to honour
the people whose hard work, passion and creativity shape our hospitality sector.”
“The Leinster Regional Final once again showcased the incredible talent and innovation that define this region’s culinary landscape. I want to extend my congratulations to all the winners and nominees. It is their hard work that makes Ireland’s
food scene truly exceptional.”
To view the full list list of this year’s county winners from across Leinster and more information on the Irish Restaurant Awards 2025, visit the Irish Restaurant Awards website
Tenderstem® Trending With Irish Chefs
In 2025
Are you looking to raise the veggie game in your restaurant in 2025?
Tenderstem®, broccoli’s tastier cousin, is fast becoming the vegetable ‘du jour’ as more and more chefs turn to the versatile and vibrant brassica to impress their guests.
Tenderstem® with its succulently sweet and slightly nutty taste, has proved a big hit with Irish diners, leading to a doubling in sales figures over the past three years. Ambitious plans to triple the current sales by 2034 have been set by Tenderstem® and their licensee in Ireland, Global Fresh Exotics (GFE), who have developed excellent relationships with local Tenderstem® growers, including Chris Keane from Millview Farm in Oldtown, Co. Dublin and The Thorpe Family Organic Farm in New Ross, Co. Wexford.
Richard Moore, Managing Director, Global Fresh Exotics said:
“Chefs and our wider food service partners really enjoy the unique flavour and qualities of Tenderstem®. Unlike regular broccoli, it’s incredibly versatile, offering delicious results when boiled, steamed, grilled, roasted or even air-fried. It’s ‘pretty on the plate’ and zero-waste qualities - Tenderstem® can be enjoyed from stem to tip - are also hugely important in busy, efficient kitchens striving to produce delicious, attractive dishes. With licensed growers both here in Ireland and internationally, we can deliver a consistent high-quality product yearround, which we know is so important to our food service customers. We are in the process
of bringing even more local growers onboard to meet this increased demand. We look forward to continuing to grow our food service client base in the year ahead.”
Malte Half, head chef at Dublin’s much-loved Glas restaurant is a longtime advocate of Tenderstem® and partnered with the brand in 2024 to create innovative new recipes, commented:
“I’ve always enjoyed the sweet, slightly nutty flavour and crunchy texture of Tenderstem®. It’s been a staple in my cooking for many years. I thoroughly enjoy experimenting and being a little more adventurous with this versatile veg to create new dishes. I’d encourage anyone to try it out, it’s packed with flavour and won’t disappoint!”
Tenderstem® is available to the food service sector through Richard Moore, MD, GFE. Contact: richard@gfe.ie
Follow @tenderstemIreland on Instagram for a visual feast of Tenderstem® creations – Broccoli but Better.
Upskill and Futureproof for Success
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