QUARTERLY Q1 2025
TEAM TALKS
Celebrating Excellence in Hospitality
CEO’S MESSAGE:
As we step into 2025, I want to take a moment to reflect on the incredible journey we’ve had together over the past year. 2024 was filled with achievements, challenges, and milestones that have strengthened our teams and our business. It’s your dedication, hard work, and passion that drives our success, and for that, I am truly grateful.
This edition of TeamTalks is about celebrating inclusion, diversity, and culture values that define who we are as a company. From celebrating the women in our workplaces during International Women’s Day to highlighting our partnership with Down Syndrome Ireland for World Down Syndrome Day, and the many diverse cultures and nationalities that make up our teams, we’re proud to champion a workplace where everyone belongs. We have colleagues from 73 nations working in our group and we celebrate this diversity and life experience.
Reading your shared snippets of culture, recipes, and colleagues’ stories is inspiring and reminds me how vibrant and diverse our iNUA team is.
In February we launched our partnership with Co-operation Ireland, which focuses on empowering young leaders across the island of Ireland, through career development and leadership initiatives. As part of their new collaboration, The iNUA Collection will support Co-operation Ireland’s Future Leaders Programme.
We were also proud to be among the nominees for the Advancing Disability Equality Award at the National Diversity & Inclusion Awards in February, showcasing our commitment to an inclusive workplace.
March saw Radisson Blu Hotel and Spa Sligo host our inaugural Joe Shannon Memorial Culinary Competition with a gala dinner, a wonderful way to honour the memory of our beloved colleague Joe.
Well done to all our recent Colleagues and Managers of the Year for 2024, and those who received acknowledgements and awards. Your hard work and dedication never go unnoticed, congratulations to you all.
Last year, we welcomed new properties, launched exciting dining concepts and ventures, and hosted standout events, all while continuing to deliver exceptional experiences for our guests. We also listened to your feedback—through our surveys and conversations—leading to new initiatives in inclusion, diversity, and workplace wellbeing. Your voices shape our future, and we remain committed to making our company an even greater place to work.
Looking ahead, 2025 is a year of growth, sustainability, and innovation. We will continue investing in our people, enhancing our guest experiences, and strengthening our culture of collaboration and excellence. I’m excited for what’s to come and confident that, together, we will achieve even greater success.
Thank you for your commitment and contribution—you are what makes our company extraordinary. Paul and I wish you all a fantastic 2025!
Warm regards,
Seán O’Driscoll CEO Hotel Operations at Cliste Hospitality & The iNUA Hotel Collection
CONTENTS
Quarterly Group Highlights
iNUA HOSPITALITY
National Diversity & Inclusion Awards 2025 recognition for The iNUA Hotel Collection
We were honoured to be nominated as a finalist for the Advancing Disability Equality Award at the National Diversity & Inclusion Awards which took place at the Clayton Hotel Burlington Road, Dublin, on February 7th. While we did not come home with the award on the day, being nominated highlights our commitment to inclusive workplaces, showcasing our leadership in creating more inclusive workplaces for individuals with disabilities. This recognition acknowledges our longstanding commitment to fostering an inclusive environment through our partnership with Down Syndrome Ireland (DSI). Since 2019, The iNUA Hotel Collection has successfully employed 25 colleagues through DSI’s National Employment Programme, with a 100% retention rate and over 100 years of combined service across these roles.
Through this partnership, we have not only provided sustainable employment but also raised over €135,000 for DSI, helping fund important initiatives such as the National Speech and Language Therapy Programme. Our inclusive culture is further demonstrated by the training of 80 managers in Inclusive Leadership and the introduction of policies that ensure an accessible and supportive environment for all employees. This dedication to diversity and inclusion earned us a Silver Accreditation from The Irish Centre for Diversity in 2024, following a Bronze accreditation in 2023.
In addition, our Radisson Blu Hotel & Spa in Sligo has been a pioneer in creating autism-friendly spaces for guests and colleagues, further expanding the company’s commitment to accessibility. Their sensory-friendly initiatives, including a Wellness and Sensory Trail and AslAm Autism Friendly accreditation highlight the importance of providing an inclusive and supportive experience for all. We aim to build on this in more of our hotels throughout 2025.
Quarterly Group Highlights
iNUA HOSPITALITY
Empowering Future Leaders: Our Partnership with Co-operation Ireland
In February, we proudly launched our partnership with Cooperation Ireland, an all-island peace-building organisation dedicated to fostering collaboration and understanding across communities. This initiative aligns with our People & Culture Strategy, promoting career opportunities within hospitality and showcasing how our industry offers accessible, meaningful, and rewarding careers.
About the Future Leaders Programme
Launched four years ago, Co-operation Ireland’s Future Leaders Programme aimed to equip over 500 teenagers with leadership and career skills. To date, more than 600 students have participated, gaining confidence, practical skills, and valuable professional networks. The programme, entirely funded through sponsorship, focuses on developing abilities in communication, negotiation, empathy, self-confidence, and innovation.
Evan Short, Communications Manager, Co-operation Ireland:
“We are incredibly grateful to The iNUA Collection for providing our Future Leaders with an opportunity to explore careers in hospitality. Experiences like these are invaluable in inspiring and equipping the next generation with the skills and confidence to succeed.”
Future Leaders Workshop – Radisson Blu Hotel, Athlone
To kick-start the partnership, we hosted a two-day Future Leaders workshop at Radisson Blu Hotel Athlone in February, welcoming students from across the island of Ireland. Throughout the event, colleagues from the iNUA Collection and Cliste Hospitality led engaging sessions on leadership and hospitality, offering students a unique insight into the industry.
Workshop highlights included:
• A Social Media Masterclass led by Eoin Davis
• Menu Innovation & Sustainability insights from Frank Askin
• Behind-the-Scenes Hotel Operations Tours
• Career Development & CVBuilding Sessions
Students left with a broader understanding of hospitality careers, and facilitators found the experience equally rewarding.
Frank Askin, Cliste Hospitality: “Engaging with 30 students over two days
in Athlone was a fantastic experience. We explored CV building, career paths, and how they could find their place in hospitality. The discussions were meaningful, and I learned as much from them as they did from us.”
Celebrating Our Official Partnership Launch
On February 28th, we officially launched our partnership at voco Belfast, where students from St. Joseph’s School, Belfast shared personal stories on how the programme has impacted them. A special thanks to our colleagues at voco Belfast for hosting such an inspiring event.
Future Leaders Mentorship Programme
As part of the Future Leaders Programme, Co-operation Ireland runs a mentorship scheme where industry professionals guide students on their career paths. Huge thanks to our mentors:
Paula Scallon (Radisson Blu Sligo), Filip Margo (Muckross Park Hotel), Frank Askin (Cliste Hospitality), Lisa BarrettHollowed (Cliste Hospitality)
Our mentors have found the experience incredibly fulfilling:
Filip Margo, Muckross Park Hotel:
“Being a mentor has been an enriching experience. Supporting young professionals as they explore their careers is meaningful to me, as I was part of similar programmes when I was their age. It feels like coming full circle.”
Paula Scallon, Radisson Blu Sligo:
“I mentor Molly Murphy, a Leaving Cert student from Ballymun. As a mother of three, I understand the pressures of this year, and we’re focusing on time management and organisational skills. Having worked in hospitality for 35 years, I hope to show Molly that dedication and authenticity always prevail.”
A Huge Thank You
We extend our gratitude to Hayley Norton, People & Culture Manager at voco, for leading the partnership and organising the workshop, as well as Fergus and the Radisson Blu Athlone team for their warm hospitality.
This partnership is just the beginning—we look forward to continuing our journey in empowering the next generation of hospitality leaders!
Quarterly Group Highlights
iNUA HOSPITALITY
World Down Syndrome Day
On Friday 21st March, we proudly celebrated World Down Syndrome Day across our hotels, offices and homes. Held annually on March 21st, this day raises awareness about Down syndrome while promoting inclusion, rights, and well-being for individuals with Down syndrome. The date—21/03—symbolises the triplication of the 21st chromosome, the genetic characteristic of Down syndrome.
We are very proud to be entering our sixth year of charity partnership with Down Syndrome Ireland, and the Down Syndrome Association in Northern Ireland; it is a cause very close to our heart as an organisation. A key focus of World Down Syndrome Day is advocating for inclusion in all areas of life, from education and employment to healthcare and community participation. It is a reminder that everyone deserves equal opportunities, dignity, and respect.
To honour the day, we took time to recognise and celebrate our colleagues, sharing their profiles on Alkimii, and, of course, wearing our funkiest socks to show our support for #lotsofsocks!
Quarterly Group Highlights
iNUA HOSPITALITY
Celebrating Women Across the iNUA Hotel Collection
Did you know that 53% of our colleagues across the iNUA Hotel Collection are female and that 57% of our internal promotions in 2024 were women? March 8th marked International Women’s Day, and we took the opportunity to celebrate and honour the valuable contributions made by women across our group.
At the iNUA Hotel Collection, we are committed to fostering an inclusive and empowering workplace where women can thrive, progress, and lead. This year’s International Women’s Day was a moment to reflect on the incredible talent, dedication, and leadership of the women who make up our team.
On March 7th we saw properties take to Alkimii to provide recognition and put a spotlight on some of the fantastic talent females provide locally. We
heard from F&B assistants to Deputy General Managers and everyone in between about their career journeys, their personal backgrounds and their experience of working in the iNUA Hotel Collection. We extend our heartfelt thanks to everyone who contributed and completed a profile—your stories are a testament to the strength and talent that define our workplace.
While International Women’s Day is an important occasion to recognise and celebrate, our dedication to gender equality goes beyond just one day. We remain focused on creating an environment where all colleagues—regardless of gender—feel supported, valued, and empowered to reach their full potential.
As we move forward, we will continue to advocate for fairness, opportunity, and inclusivity, ensuring that the iNUA Hotel Collection remains a place where talent is nurtured, and success is celebrated.
Here’s to the incredible women of iNUA—today, and every day!
Quarterly Group Highlights
iNUA HOSPITALITY
Cultural diversity at the iNUA Hotel Collection
We are proud to have an incredible 64 nationalities represented across the iNUA Hotel Collection!
Our team’s diversity is one of our greatest strengths, and we celebrate the many cultures, traditions, and beliefs—both religious and non-religious—that make us unique. By sharing and embracing our differences, we foster understanding, trust, and equality within our team.
Here’s a snapshot of the diverse nationalities that make up our team:
Irish Polish Ukrainian Indian
Lithuanian
Brazilian
Portuguese
Romanian
Latvian
Spanish
Filipino
Nigerian
DR Congolese
Russian Zimbabwean
Armenian
Canadian
Cuban
Danish
Deutsch
Dominican
Georgian
Kenyan
Mauritian
Mongolian
Rwandan
Scot
Serb
Swedish
Turkish Cypriot
Top #20 out of 180 hotels in Dublin
We are delighted that Ariel House is now listed in top 20 hotels out of 180 hotels in Dublin which is a great achievement for everyone on the team, showcasing the hard work and dedication to excellence.
Employee of the Month
Nasteho Yasin is our First employee of the Month in 2025. Nasteho, you are doing a fantastic job, and we are proud to have you part of our team here at Ariel House.
Congratulations to our Colleague of the Year 2024 – Meighean Furlong
Meighean began working in the hotel as a F&B Assistant in February 2022 and was promoted to Bar Supervisor in March 2023. Meighean has an interest in developing her skills and successfully completed the Supervisors course last year. We were delighted to announce her as our Colleague of the Year for 2024 at our Townhall earlier this year.
Congratulations to our recent Colleagues of the Month
January - Elena Spanache February - Eleni Angeli
New Refurbishments
We have completed refurbishment in our bathrooms and are on the third phase now, we are delighted that we are working on the goal to offer the best possible experience in each and every room. Here are some before and after photos from some of these rooms – a fabulous change!
Graduations
In December 2024 Keila De Souza (GM) and Engin Alkaya (Guest Relations Manager) attended the iNUA Hotel Collection Annual Management Awards, where Keila graduated from the 2024 Leadership Development Programme.
New Starters
We were delighted to welcome the following colleagues to the team that started with us earlier this year:
Andrie Vatamaniuk, Food & Beverage Assistant
Eraien Suvinda Perera, Kitchen Porter
A very welcome return to Zlatko Metic, Kitchen Porter
Chantelle Wallace, Linen Assistant
Daria Farrell, Food & Beverage Assistant
Padraig O Reilly, Food & Beverage Assistant
New Appointments
We are also delighted to introduce our newly appointed Operations Manager, Pirashanthan Umapathisivam who joined us on 10th March, welcome Pirashanthan, we look forward to your success in your new role!
Promotions and Awards
Marina Deicmane started with us in August 2025 as a F&B assistant and has shown great initative and desire to improve and progress while always putting the guest first. We were delighted to promote Marina to breakfast team leader in January. Well done Marina and keep up the good work!
Conor Casey pulled off a December double winning Employee of the Month for December and Employee of the Year! Conor is everyone’s favourite barman; his friendly and enthusiastic nature have made Conor a hit with guests and colleagues alike. His excellent customer service skills, teamwork and overall work ethic ensured Conor was a popular and deserving choice.
Tatjana Eiliakas was deserving winner of Manager of the Year. She provides great support to her team creating an environment where colleagues are motivated and always strive to exceed guest expectations. Tatjana has been with us for over 5 years and we hope for many more. Thank you Tatjana for everything you do!
Well done to Jelena Lavrinovica, our assistant accommodation manager who won EOTM for January. Jelena is extremely dedicated with high standards and exceptional organisation skills. These attributes don’t go unnoticed by colleagues and guest alike. This award is well deserved, we truly appreciate everything you do.
Sales were awarded the Team Appreciation cup for January. You are appreciated and we hope you enjoyed your well-earned treats!
It has given the hotel great pride that our very own Úna Clifford received the Manager of the Quarter award for Q4 2024. Una sets the standard and freely gives her colleagues the guidance and support needed to achieve the Hotel goals. Una embodies our values and goes above and beyond creating exceptional hospitality experiences.
International Women’s Day
This International Women’s Day we celebrated and thanked the incredible women who make our hotel exceptional. As a token of our appreciation, we shared gifts to acknowledge their dedication, talent and the inspiring impact they have on our guests and team every day.
New starter
John Stewart recently joined our People and Culture team in February and has enjoyed a warm welcome from all his colleagues. John was looking for a change in career after spending the last 10 years in restaurant management and has said “The welcome, training and support have exceeded my expectation. After being in my last position for so long I was not sure how I would settle in, but it could not have gone better”. Welcome John!
End of year party
We enjoyed our End of Year Party also, celebrating a job well done!
Awards and Promotions
Colleague of the Year - Marc Gray Business Controller was delighted with the win “Winning employee of the year was completely unexpected and a great surprise, it has meant a great deal to be acknowledged and is a wonderful reminder of the benefits that come with being part of a such a brilliant team as well as part of a company that offers so many opportunities for development and progression & mentorship.”
Celebrating the promotion of Maite Nolan from Reservation Coordinator to Front Office Manager, Maite said “With this promotion I am excited to enhance guest experiences, streamline operations, and drive team success. With strong focus on efficiency and a hospitality, I look forward to contributing to the hotel’s continued growth and reputation.”
Ciaran Dullaghan has been promoted from Reservation Supervisor to Food & Beverage Team Leader, he said “I am incredibly excited about the opportunity to transition from Reception Supervisor to a F&B Team Leader in 54 degrees. I thrive in fast-paced environments and am passionate about creating a welcoming atmosphere for guests while ensuring seamless service. I am eager to contribute to the continued success of the team”.
EMPLOYEE OF THE MONTH
January 25
Congratulations to Doreen Tuazon our Rooms Division Manager, winner of Manager of the Year 2024! Doreen said “This recognition is an absolute bonus. I like what I do, as it gives me a sense of purpose & I am forever grateful. Thank you, Team Gateway, let us continue & strive more to be the best of what we do, not only in our work but also in ourselves.“I’m here at your service.”
Congratulations to our Employees of the Month of January and February –Liam Molloy, Night Auditor on the Night Team; and Niamh Smyth, Reservation Co-ordinator.
EMPLOYEE OF THE MONTH February 25
Congratulations to Jamie Murphy who has been promoted to Interim Conference & Banqueting Manager. “As I take the next chapter of my career, its motivating and inspiring to step into a bigger role, I’m eager to grow, contribute, and make a meaningful impact within my new role.”
Congratulations to Kwimi Archer, recently promoted from Accommodation Assistant to Accommodation Supervisor, she said “I’m a mum of a beautiful 4-yearold boy. My target was to work on my personal growth this year as there’s more to me than being a wife and mother so this opportunity came at the right time. I pursued it as my target is becoming a manager one day.”
We collaborated with DkIT Hospitality Year 1, offering them a 10 week programme for the fundamentals in operations throughout our hotel.
Aditya Dhole, a member of our reception and F&B dept was nominated and shortlisted for Employee of the year in the Mourne Lakes district region – well done Aditya.
We won Best sustainable practices award at the Leinster regionals for the Irish restaurant awards.
In other news
Welcome Manish Singh, our newest Sous Chef!
We welcomed Walk Peer for a visit and show around of our hotel and are delighted to be hosting 3 students for placement in kitchen and accommodation this March.
Niamh Smyth Congratulations from all the team
Awards and Promotions
Senior Duty Manager - Nicola O Connell. Nicola joined the Hillgrove team over 9 years ago, working in various roles in F&B. Nicola has completed the TMDP with the hotel and always shows great work ethic and determination to ensure both guests and colleagues are looked after. Nicola has truly earned her recent promotion, well done and good luck Nicola!!
Welcome to our new Deputy GM, Johnathon Officer, who joined the team in the busy weeks prior to Christmas. Johnathon comes with a wealth of hospitality experience having worked in the industry with 15 years. Johnathon joins us from Harvey’s Point, bringing a drive for operational excellence and focus on guest satisfaction. Welcome onboard Johnathon, the hotel is delighted to have you.
Congratulations to Nathan McCreanor on winning 2024 Employee of the Year. Nathan joined the Hillgrove team in 2019, and is a valued team member team in both PKs and the function bars. He is a huge contributor to successful operations, and a gentleman to our customers and colleagues alike.
Congratulations to our recent Employee of the Month Winners: Kayden Keenan – Function Bars, Ramute Vysniauskiene – M&E. Clodagh Kelly – PK’s Bar. Thank you for all your hard work and dedication to the Hillgrove Hotel!
International Women’s Day
We celebrated International Women’s Day Friday 7th March by acknowledging the strength and achievements of women everywhere but especially those that we work alongside every day. As a token of appreciation we presented our colleagues with a flower representing their strength, kindness and resilience.
As we step into a new season, we reflect on a busy and exciting start to 2025 at The Keadeen.
Here’s what’s been happening around the hotel:
People Highlights - New Starters
We’re thrilled to welcome the newest members to our team across departments—from front office to F&B, welcome to Team Keadeen.
Kiva Cusack | Wedding & Events Exec
Sufian Ahmed | Night Porter
Krystina Bilyk | F&B Assistant
Aran Donnelly | Leisure Centre
Martin Connolly | Bar Person
Claudia Vaorin | Sous Chef
Oana Maria Antohe | Accom Supervisor
Linda Conway | Operations Manager
Departmental Wins & News:
• F&B Team launched our Afternoon Tea Refresh and hosted a hugely successful Valentine’s Dinner.
• Events & Sales celebrated the announcement of our partnership with The Curragh Racecourse— exciting times ahead!
• The Keadeen Hotel Legacy Race Series
• Title Sponsor for 3 Grade One Races Days at the Curragh Racecourse
• Housekeeping & Maintenance continue to support ongoing Refurbishment across rooms and public areas—thank you for your attention to detail behind the scenes.
Promotions & Milestones
Congratulations to those recently promoted—your dedication and leadership continue to inspire the rest of the team. We’ve also celebrated work anniversaries, including several colleagues reaching +15 years with us.
Danielle Boland | Bar Manager – 16 Years
Launa Meredith | reservations Manager – 22 Years
Ber Coffey | Leisure Centre Manager - 22 Years
Billy Ryan | Financial Controller - 18 Years
Employee of the month - JanuaryGrainne Hennessy - Conference & Banqueting Executive
Employee of the month - FebruaryLouis Maravilla- Chef de Partie
Coffee Morning
Lorraine Willoughby, P&C Exec hosted our coffee morning for a great catch up with all the team. We celebrated our local heritage by making St. Brigid’s Crosses for St. Brigid’s Day.
We have had an exciting start to 2025 here in the Radisson Blu Hotel, Athlone. Massive congratulations to 2 members of our Kitchen Team who were recognised and awarded on a national stage!
These awards & recognitions are truly well deserved, and the entire hotel is so proud of you all!
Supervisory Development Program
Anna Heverin, Reservations Supervisor and Sabina Tytarchuk, Accommodation Shift Leader, are well on their way to completing the Supervisory Development Program, we are excited to see them implement their learnings in their roles and to be part of their career progression.
Colleague of the year 2024
Congratulations to Venkatesh Sai Prasad Dulipudi, M&E Assistant, our Colleague of the Year 2024! Venkatesh is a worthy winner, always willing to support colleagues around the hotel, and his positive ’Yes I Can’ approach to his work is testament to him winning this award.
A taste of National success at Catex 2025
Mahesh Kumara, Chef de Partie, took the stage by storm at Catex 2025 by taking home not 1, but 2 awards!
Mahesh was honored with a Silver medal in the Irish Lamb Competition on Monday and returned on the Tuesday to win Bronze in the Irish Fish Competition – well done Mahesh!
IHF Midlands Branch Colleague of the Year 2024
Another achievement for our culinary team - Dimuthu Kankanamge, Chef De Partie, was awarded the IHF Midlands Branch Colleague of the Year Award, at a lunch ceremony in Kilkea Castle in January.
As part of the EOTY process, Dimuthu had to complete 2 interviews along with a recorded interview for media release, taking it all in his stride.
When announcing the winner, Chairperson of the Midlands Branch Aidan O Sullican, read from Dimuthu’s nomination: “Dimithu always has a smile and a warm hello for his colleagues in the hotel, and this friendly & positive disposition is always lifting for the Team”.
Dimuthu has also kindly recommended one of his favourite dishes, be sure to try his Sri Lankan Devilled Chicken Recipe in this edition and this will also feature in the March edition of Hotel & Catering Magazine.
International Women’s Day Celebrations
On Friday 7th March we took some time out of a busy day to acknowledge and say thank you to the amazing women colleagues we work with across the Hotel!
Pictured is Fergus O’Donovan, GM with Venkatesh receiving his Colleague of the Month award in August 2024.
Promotions
We are delighted to announce the promotion of Danielle McCarthy to Assistant Accommodation Manager. Danielle joined us in February 2022 as a supervisor on the accommodation team and after returning from maternity leave she has stepped into the position of Assistant Accommodation Manager where she will be an integral part of supporting both Julija and the wider team. We are grateful to have her with us and wish her all the best in the new role - Amy Fahy Deputy GM
Elyse Dennehy-Crowley has been promoted to Supervisor for her dedication and hard work on the front desk, we are grateful to Elyse and the contributions she has made to developing and supporting the front office team and excellent guest experience - Carlos Mota – Front Office Manager
IHF Employee of the Year Nomination
Elyse Dennehy - Crowley was nominated for the IHF employee of the year from the hotel for her outstanding contribution to the front desk, Elyse was also recently promoted to Supervisor, marking an outstanding achievement that she was deservedly recognised for. Elyse continues to be a rock of support for the teams and co-ordinates.
IHI Business Management Games
Congratulations to Ryan Dunleavy for coming first in the Irish Hospitality Institutes Business Management Games, celebrating its 40th year running. Ryan participated as part of a team from the Munster Technological University, he was selected as he graduated in the top 5 from the course for grades. Ryan and the team competed over two days in Dublin, against other Hospitality Colleges and Universities, being were judged by a panel of alumni and industry professionals. Their presentations and capability shone through resulted in a well-deserved win. Congratulations Ryan!
Radisson Cork #T.A.P. Winter Party
During February we held our annual #T.A.P Winter Party at the Dean Hotel, with a great turnout, giving out loads of prizes and recognition gifts to the team for their hard work. Special mention to Conor O’Brien for winning Employee of the Year, his support of the operational team and demonstrated ambition to develop couldn’t be recognised in a better way.
Ballroom Refurbishment
We are undergoing a facelift with a refurbishment of our main ballroom, including redecoration, new AV systems, and repair and replacement of existing equipment and furnishings. Through this investment we ensure our M&E spaces are industry leaders and the best the Little Island Business community and wider Cork City have available to them - Roisin Flynn – Director of Sales
Hello from Radisson Blu Limerick
How are we at the end of Q1 already? We’ve had such an exciting start to the year here in Limerick and so much to celebrate and shout about.
Firstly our chef Amalsha came home with 2 silver medals from the Catex Culinary awards this year. Well done Amalsha, we’re super proud!!
Promotions and Achievements
We’ve continued with our culture of empowering and developing our colleagues here in Limerick with another internal promotion to kick start 2025, congratulations Klaudia, promoted to Night Manager.
We have followed and supported our colleagues Brid Stanley & Redson Lucas Nel Cabra as they embarked on their MDP journey and can see them their learning back to the property.
Employee of the Month –January & February
The hotel was delighted to announce the first 2 Employees of the year at our townhall meeting in March, Patryk Szmist from Meeting & Events is our January winner, with Nana Yaw Peprah from Kitchen porter team our February winner.
International Women’s Day Celebrations
On Friday 7th March we took some time out of a busy day to acknowledge and say thank you to the amazing colleagues we work with across the Hotel! We asked our female colleagues to record their favorite inspirational quote and they enjoyed some well-earned R&R on the day.
Lots of Socks for World Down Syndrome Day
On World Down Syndrome day we donned our socks and took some time out for a walk with our furry friends who’ve just returned from their “holidays” and spent the time reflecting and discussing the impacts of Down Syndrome….and had some fun through interaction and bonding together.
HOTEL & SPA, LIMERICK
After a stormy start to the year in Sligo we finally have blue skies above, the daffodils are up and with St Patricks day passing without rain, winter is truly at our backs as look forward to a busy Spring/ Summer season.
Internal Promotions
Massive congratulations to Shane McGuire and Joey Platero who have risen to Bar Supervisor and Head Chef respectively –well-earned and deserved promotions for both!
A special commendation to James Keegan, our home-grown talent who not only passed his TMDP programme with flying colours, but has now begun his fulltime role as Restaurant Supervisor and Duty Manager. The hard work has paid off James, time for…………some more hard work, for which you are well able!
Colleague Recognition
Well done to Mags Cunningham, who on top of minding Mr Cunningham (Jokes) was unanimously voted (although we thought it would be biased if Declan got a vote) Colleague of the Month for January 2025. “Mags is a joy to work with, always friendly and warm. She embraces our core values and ensures our guests are always taken care of.” Daniel Cross GM
Furthermore, on top of his promotion to Bar Supervisor Shane McGuire won Colleague of the Year 2024 – Shane you must be doing something right, keep up the great work!
Achievements
Big shout out to Shane Collis - O’Donavan who on top of his role as Leisure Supervisor and PT, recently completed the iNUA Supervisory Development Programme – the dedication and commitment from Shane both inside the Boxing Ring and the work place shows him going places fast.
Another well-deserved congrats for Denise Meenaghan, our Wedding Manager who blew the opposition out of the water at this year’s Weddings Online Awards.
So What else has been going on?…
We gave it socks on World Down Syndrome Day, showing off our funkiest socks and support our DS colleagues in the hotel.
Congratulations to recent Employees of the Month AT THE END OF 2024
Teresa has been a valued member of the F&B Team for 5 years and is a great support to the F&B, M&E and Social Media team.
Enda has been working in Springfield over 3 years and is the face of our carvery. He is very much loved and appreciated by his colleagues and guests.
Andrada started with us almost one year ago and is a much-valued member of our Accommodation Team. Andrada goes out of her way to support the hotel and her team when needed.
Community Outreach
At the end of 2024 we met with John from Kildare and West Wicklow SPCA to donate €500 donation from the recycling of bottles and cans through the ReTurn scheme. Thanks to the team for their dedication to this initiative, and we plan to continue the work in 2025.
We were honoured to host a celebration dinner for Lucan Sarsfields GAA Club Camogie team, whom we sponsor, after they won the Minor Championship, the first title secured since 2019! We wish continued success to them for 2025, and look forward to more celebrations.
Culinary Celebrations
Congratulations to Stewart who recently won silver at the Chef Ireland Competitions held at Catex from February 18th to 20th. Stewart is continuing to progress consistently during his apprenticeship and his performance at the Catex is highlighting his talent and determination for his chosen career path. His entry at the Competition was solid and promising for more to come. Well Done Stewart, and our appreciation to Jonny and his lecturers in LCETB for mentoring Stewart!
‘Just a guy in a shirt!’
Hi iNUA Team, it is a pleasure to join you, and I feel very welcome in this lovely company.
I’ve been working in the Viaduct since late November 2024, and we have been busy so far! We reopened the Café in January, and it is after becoming the new local meeting spot of the busy Bandon – to Cork Road. But, that is not just it – we have massive plans for the year ahead! We have created a beer garden in our open and unused space and it is becoming fan favorite spot to chill with our customers – We shall send photos when the project is completed!
A bit about myself - I am a coffee lover, I used to be a barista trainer for over a decade, my background is very much all hospitality. I have worked for nearly 2 decades in several local Cork businesses. Restaurants and bars are my passion, my parents owned a bar and a night club and there I found my love for the industry and the neon lights. I am a graduated accountant, despite this my love for the industry dragged me back, and here I am!
On my days off I love hiking, smoking cigars and swimming in the open ocean – the seasons and the weather don’t matter.
Colleague Recognition
Project Cafe & Our Fantastic Barista Marian Daly
Let us introduce you to our colleague Marian. She has been with us just over 3 months and she is the engine of our newly reopened Cafe!
When you visit the Viaduct Restaurant & Cafe you will remember the fantastic view of the Viaduct & the warm customer service and exceptional coffee that you will receive from Marian. She is in there 5 days a week and totally she takes care of the Cafe as if were her own. She greets all of our regulars by name and knows exactly what their favorite treats are. Marian also loves baking, often she treats us with lovely home baked cakes.
Did we say that she prepares delicious sandwiches too? And on the weekends she loves to go to West Cork for hiking.
World Down Syndrome Day
We celebrated World Down Syndrome as a team on March 21st , we are so proud of our DS colleague David, here he is pictured with Yuliyan.
Awards and Promotions
Well done to all colleagues on their recent achievements, here are some of our most recent to celebrate!
Annamarie Hogan (Accommodation Manager) was a well deserving winner of Manager of The Year Award for 2024.
Tammy O’Neill (Food and Beverage Assistant) was thrilled to win Employee of the Year Award for 2024.
Tammy O’Neill parking in her Employee of The Year car space which will be her reserved space for all of 2025, less steps more success!
Well done to Brigid Lynam F&B Supervisor, who proud to win Employee of The Month for January ’25.
Congratulations to Joshua Murphy and Cengiz Celiskan on their recent promotions to F&B Supervisor and F&B Team Leader respectively. Their hard work does not go unnoticed, and these promotions are evidence of their commitment to excellence in hospitality.
Massive congrats to Maree O’Brien, pictured accepting the “Best Sustainable Practice Award” for the Tullamore Court Hotel as the recent Irish Restaurant Awards Night – always promoting sustainability in the workplace.
World Down Syndrome Day
We had great fun celebrating World Down Syndrome Day on March 21st, putting our best feet forward support Lots of Socks!
Picture 1, and Picture 2 - Aoibhe Finn and her mentor Karolina Pitera, and Picture 3 - Katie Troy and Karl Moriarty along with their mentor Brigid Lynam during World Down Syndrome Day 2025.
Pic 1
Pic 2
Pic 3
Belfast
A massive well done to our Award Winners for 2024, you all set the bar extremely high & we are very thankful to have your support at voco Belfast. Thank you all for celebrating with us over the Christmas & January period!
True Confidence Award Winner - Marc Lennon (Front Office Receptionist)
True Attitude Award Winner - Kerrie McAllister (Reservations Supervisor)
True Listening Award Winner - Amanda Blair (Front Office Supervisor)
True Responsiveness Award Winner - Andre Pascariu (Room Attendant)
Colleague of the Year - Sophie Killough (F&B Team Leader)
Manager of the Year - Damian Davidson (Maintenance Manager)
Welcome to the team
A warm welcome to Halle who is on work placement with us from Belfast Met. Halle will gain an overview of the departments within voco Belfast and will be contributing to our Green Hospitality project. She has also supported us in our recent visit with Belfast Met. I hope you will join us in supporting her through her placement with us.
Recent Success Stories
In November we proudly achieved Tourism NI 4 Star accreditation. Thank you to our team for the part that you played in this.
Health & Safety Audit – 99.1%
In March we achieved a result of 99.1%. The highest ever result in the group. Well done to Damian & James for leading a Health & Safety Culture at voco Belfast.
New promotion- Sophie KilloughFood & Beverage Supervisor
Sophie joined the team in March 2023 and two years later she is receiving her 2nd promotion. We are so proud; her positive energy and love of hospitality she instils amongst the team is evident.
When we asked Sophie what she most enjoyed about her role she explained it’s about the customers & she feels most proud when she receives positive guest feedback. She also takes great pride in running an efficient operation so coaching & mentoring newer team members is important to her too.
Sophie starts her level 3 apprenticeship in Supervisory & Leadership with Inspiro to support her in her role development & we believe that she will continue to provide an invaluable contribution within Food & Beverage and the wider hotel team.
Many Congratulations Sophie, we are excited to support you in the next chapter of your career development!
Down Syndrome Association
In March we celebrated our partnership with Down Syndrome Association in recognition of World Down Syndrome Day on 21st March with a variety of fundraising initiatives like #lotsofsocks and a glorious filled hamper!
Learning & Development Opportunities
Did you know we partner with Inspiro to support your learning and development? We have recently introduced incentives – you will receive £500 on successful completion for professional cookery & £300 for all other apprenticeships*
*Eligibility requirements- speak with Hayley for more information
Muckross Park Hotel & Spa celebrated 2024 with our Annual Christmas party! A big thank you to the chefs for the incredible food; Iain, Connor and Paudie from Radisson Blu Cork for the service; our colleagues who made this event a success and our winners on the night.
A special shout-out to Marzena Hajduga, our Employee of the Year, Filip Margos, our Manager of the Year, and our Kitchen Team, the Department of the Year! We appreciate everything you do—your hard work and dedication make all the difference.
Here’s to another amazing year ahead!
Promotions
“It gives me great pleasure to announce the promotion of Shane Roche to the position of Bar Manager with responsibility for Colgans.
Shane joined our Front Office team in June 2022 and since then has held several positions with increased responsibility, most recently Duty Manager. In his time at Muckross, we have come to appreciate Shane’s positivity, humour, flexibility and dedication to his colleagues. We look forward to Shane working alongside and supporting the Colgans team and ensuring that we have another successful season building on the success we have achieved in the past two years.
Please join me in wishing Shane every success in his new position.’’ Garrett Power
Congratulations to Filip Margos, who has been appointed Deputy GM
Filip’s Journey at Muckross
Filip joined the team in May 2018 as Assistant Lounge Manager, quickly advancing to Monk’s Lounge Manager in 2019. After a brief break, he returned to Muckross in April 2022 as F&B Manager and was promoted to Hotel Operations Manager in February 2023.
His passion, dedication, and pursuit of excellence earned him the 2024 Manager of the Year award, a testament to his work ethic and leadership. Now, as our new Deputy GM, Filip continues to embody our core values of Passion, Courage, Trust, and Innovation. Please join me in congratulating him and wishing him every success!
– Garrett Power, GM
Les Clefs d’Or Annual Gala Ball
Our Head Concierge, Gene O’Sullivan, had the honour of attending the prestigious Les Clefs d’Or Annual Gala Ball in February, celebrating Ireland’s finest hotel concierges and their dedication to excellence.
Anantara The Marker Dublin was proud to be part of an evening recognizing those who go above and beyond to create exceptional guest experiences. The event also supported LauraLynn, Ireland’s Children’s Hospice, with donations made throughout the night.
A heartfelt thank you to the Les Clefs d’Or executive board and all the incredible professionals who embody “Service Through Friendship.” Your passion and commitment continue to set the standard for excellence.
CULTURE, DIVERSITY AND INCLUSION
Celebrating the diverse culture of Brazil with Juliana Oliveira
The best place to visit Castelhanos Beach, São Paulo. Juliana has described this gem to us - an off the beaten track location only reachable by off road means. Castelhanos is a heart-shaped beach with turquoise water and a nearly untouched landscape. Great for sun, sea and nature lovers.
Traditional and tasty recipeBrazilian Cheese bread
Ingredients
• 4 cups tapioca flour
• 1 1/4 cups milk
• 1/2 cup water
• 6 tablespoons oil
• 1 1/2 cups grated parmesan cheese
• 1 cup shredded Mozzarella cheese
• 2 large eggs
• 2 teaspoons salt
Instructions
1. Preheat oven to 200°C with a rack in the middle.
2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium-high heat.
3. Add the tapioca flour to your mixing bowl; once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
4. Add the eggs, one at a time to the mixer. Hang in there - they will mix eventually!
5. Once the eggs are incorporated, add the cheese a little at a time, until mixed in.
6. The dough should be soft and sticky, add some tapioca flour if too liquid.
7. Wet your hands with cold water and scoop some of the dough out, shap balls that are a little smaller than golf-sized.
8. Place the balls on a parchment covered baking sheet & bake for 15-20 minutes until they are golden and puffed.
9. Serve them warm and enjoy!
CULTURE, DIVERSITY AND INCLUSION
Celebrating women in business on International Women’s Day we spoke to some of our wonderful colleagues.
Sarah Coburn, Bar Manager, time in Gateway - 7 years
Tell us about yourself?
I am a dedicated bar manager with a hospitality management degree from DKIT. I’m passionate about training new skills, creating an inviting atmosphere and leading my team to be the best. Beyond professional attributes, I have recently began learning guitar and have bought my first home.
What advice would you give to a young women starting a career in hospitality now?
Embrace Continuous Learning - In our fast-paced industry, always seek growth—whether mastering a POS system, understanding cultures, or learning new skills. Ask questions, stay curious, and lead with confidence. Taking on leadership roles early sets you apart as someone ready for responsibility.
What woman inspires you most and why?
My mom inspires me with her strength, resilience, and unwavering support. She balances and faces challenges with grace and determination, serving a powerful example of hard work and love. She always believes in me—even when I doubt myself. Her kindness, wisdom, empathy and dedication set an example that encourages me to be my best self, she truly fuels my inspiration.
Christine Boyle, Cluster Reservation Manager, length of service 14 years
Tell us about yourself?
I graduated from DKIT with a hospitality degree and began my career in a family-run hotel in Carlingford. After joining Crowne Plaza Dundalk as a Conference & Banqueting Assistant, I transitioned to reception for two years before upskilling to Junior Duty Manager. I later joined the reservations team, becoming Reservation Manager in 2016. As The Gateway Hotel expanded to two properties, my role grew, and I take pride in leading and motivating my team to continually improve.
What is your proudest achievement while working at the iNUA collection ?
Being promoted to Cluster Reservations Manager and having my daughter in the last year, I am now a busy mum of 3 kids under the age of 4 but I still can progress my career also!
Sharon McGarrity, Group Finance Controller
Tell us about yourself?
I’m a proud Louth native with a background in Hotel & Catering Management, and an honours degree in Tourism. My career began in London, gaining experience across hotel departments before discovering my passion for hotel finance. I worked and travelled in the USA and Australia before returning to Ireland in the early 2000s, spending 7 years in pension and investment finance while studying CIMA. I joined The Gateway in 2017 (then Crowne Plaza), starting in debtors and working across all finance functions before leading the finance department for 12 properties. I’ve gained extensive experience in hotel operations, onboarding new hotels, and ownership transitions.
I believe hospitality is a vocation, every day is different, and brings a new challenge. Outside of work, I’ve been married for nearly 20 years, have three teenage children, volunteer as a scout leader, enjoy hillwalking, and love getting lost in a good book.
What is the best piece of advice you’ve been given during your career?
Get a Mentor - I’ve had the privilege of working with many strong individuals, including some powerhouse women who have taught me invaluable lessons. A great mentor provides guidance, honest feedback, and support to help you grow. Trust your instincts, be kind, and stay true to yourself— kindness costs nothing.
This year’s International Women’s Day theme is “Accelerate Action” what does this mean to you?
As a mum to two amazing strong, self-minded young women it is important that we build a future that has gender parity and that we act to make the changes at an accelerated pace.
CULTURE, DIVERSITY AND INCLUSION
With the lovely bright evenings approaching we can start to look forward to the thought of Summer, planning holidays and trying new foods.
Our F&B Assistant Eleni Angeli was keen to share tastes and sights of her home in Greece to give you some ideas. Eleni joined us in January 2023 from the beautiful city of Chania in Crete.
Eleni has shared her recipe for Dolmades (Greek Stuffed Vine Leaves) affectionately called “little bundles of Heaven” at home.
Vine Leaves
(40-60 depending on the amount you want to make)
Filling (Ingredients)
• 1 finely chopped onion
• Finely diced spring onion
• 4 cloves finely diced garlic
• 60-120 ml olive oil
• 400g short grain rice
• Diced Herbs – 30g dill, 60g parsley, 15g mint
• Lemon Juice, Salt & Pepper
• Vine leaves in brine (try your local artisan food stores to source these!)
• Grated Nutmeg optional
• Capers optional
Instructions
1. Sauté your onion, spring onions and garlic and keep on sauteing until the onion becomes translucent, making sure you stir the mixture frequently.
2. Next add in well rinsed rice and sauté for about 2 minutes. Add in chopped herbs, lemon zest, salt, pepper, nutmeg and capers (if using) and stir everything really well.
3. Add 360 ml / 1½ cups of water and cover the pot with a lid. Let the mixture come to a gentle boil and simmer the rice mixture for about 5 minutes. By this time all of the water should get absorbed by the rice. Take the lid off and allow the mixture to cool off a little before filling and rolling the vine leaves.
4. Once rolled, drizzle with lemon juice Salt & Pepper, or dip into Greek yohgurt seasoned with garlic and lemon.
CULTURE, DIVERSITY AND INCLUSION
World Down Syndrome Day
We were delighted to celebrate World Down Syndrome Day with Lots of Socks on March 21st and to present our DSI colleagues, Claire and Deirdre and their mentor Aga with a gift to show our appreciation and support.
We spoke to our DSI colleagues Deirdre and Claire about what it means to work in the Hibernian Hotel.
What does support at work mean to you Deirdre?
“This is my favourite job, and I look forward to coming in every week, I get lots of support from all my team at breakfast by them helping me, they are kind and friendly. I have learned a lot from them as they help me through the breakfast shift and with the clean up afterwards. I also love speaking to the guests about their day and meeting new people. Claire Murphy
Claire, what have you learned during your time at the hotel?
“I have learned to do all the tasks after breakfast service and how to set up the restaurant for lunch and dinner. I have also learned to be really proud of myself and feel a great sense of achievement when I complete something, for example when I did my manual handling training, or a new table set up”
Aga Hyland is Claire’s mentor and we asked her “What does being supportive mean to you in your capacity as mentor to both Claire and Deirdre?
“Support for me means to provide encouragement, to help either of them when they need it by offering advice or guidance on how to do something and most importantly to celebrate their success” - Aga
CULTURE, DIVERSITY AND INCLUSION
Celebrating the diverse culture of Johannesberg
Our wonderful bubbly receptionist Khanyisa Mabinda recently returned to her hometown of Johannesburg in South Africa for 2 weeks. Khanyisa was excited to reconnect with family and indulge in the vibrant restaurant scene of the city’s northern suburbs, and to stroll beneath Pretoria’s iconic Jacaranda trees.
The Jacaranda tree is a breathtaking sight, especially in spring when its vibrant purpleblue blossoms transform streets into a floral wonderland. Originally from South America, these trees have flourished in cities like Pretoria. Their delicate, trumpet-shaped flowers carpet the ground, adding to their charm. With fern-like foliage and a graceful, spreading canopy, jacarandas provide beauty and shade, making them a beloved feature of South African landscapes.
Khanyisa said ‘my two-week journey through South Africa was both meaningful and memorable’
CULTURE, DIVERSITY AND INCLUSION
We are proud to have a team that represents cultures and countries from all around the world. In this issue, we’re shining a spotlight on the incredible stories, traditions, and tips that make us stronger and more connected.
A Taste of Home
Catherine Ayavoro, F&B Assistant, shared her pancake recipe for Pancake Tuesday and gave us all a sample. Catherine even got to get Dana to taste her pancakes!
Would you like to see it featured on our staff lunch menu one day? Let us know!
Traditions That Matter - St. Brigid’s Day
Sharon Deegan, Director of Sales, recently spoke about the significance of Lá Fhéile Bríde (St. Brigid’s Day), a cherished Irish tradition that marks the arrival of spring. Now recognized as a national holiday, the day honours St. Brigid of Kildare, one of Ireland’s most iconic female figures, celebrated for her strength, compassion, and commitment to justice.
Born in 451 AD in Dundalk, Brigid was the daughter of a Christian slave who had been baptized by St. Patrick, and a wealthy pagan chieftain from Leinster. Her name is shared with the Celtic goddess Brigid, associated with fire, fertility, and poetry. A bold advocate for the marginalized, she is remembered as a pioneer of social justice, an early environmentalist, and a champion of women’s rights. She founded one of Ireland’s first monastic communities in Kildare, which became a center for learning, spirituality, and charity.
A lasting symbol of her legacy is the Brigid’s Cross, traditionally woven from rushes or straw and sprinkled with holy water. It is believed to offer protection against evil, hunger, and fire, a tradition that endures in Irish homes today.
We love to hear how you celebrate important religious or cultural events—whether it’s Eid, Diwali, Lunar New Year, Orthodox Easter, or any other celebration. Please continue sharing our diverse cultures with each other!
Travel Tip from Michael –Explore the Best of Kildare
As we gear up for the spring and summer seasons, I wanted to share a few of my personal favourite places to explore right here in Kildare—perfect for visitors and locals looking for a weekend wander.
Whether you’re staying with us or just finishing a shift, there’s no shortage of beauty and culture right on our doorstep:
• The Curragh Plains – A morning walk or jog here clears the head like nothing else. Vast, open, and steeped in racing history.
• Kildare Village – Perfect for some retail therapy and just 10 minutes down the road. Great cafés and designer bargains.
• Japanese Gardens & Irish National Stud – A peaceful gem where heritage and nature meet— ideal for a weekend stroll.
• Lullymore Heritage & Discovery Park – If you’ve kids or visitors with families, this is always a hit— interactive and educational with something for all ages.
• Newbridge Silverware Visitor Centre – Great for gifts, the museum of style icons, or even just a coffee in their café. A real local treasure.
CULTURE, DIVERSITY AND INCLUSION
Celebrating Sri Lanka’s Independence Day with a Taste of Tradition.
February 4th marked Sri Lanka’s Independence Day, a time to honour the country’s rich history and cultural heritage. Our Yew Tree Restaurant Head Chef, Manoj Samarasinghe, recently visited his mother’s homeland. To celebrate this occasion, he’s delighted to introduce you to a beloved Sri Lankan dish— crispy deep-fried Fish Cutlets.
Ingredients:
• 2 large potatoes
• 250g fish fillets (tuna, mackerel, or any firm white fish)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 green chilli peppers, finely chopped
• 1 tsp salt (or to taste)
• 1/2 tsp sugar
• 1/2 tsp black pepper
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 2 tbsp lemon juice (divided)
• 2 tbsp tomato sauce
• 3 tbsp oil (for sautéing)
• 2 eggs, beaten
• 1 cup breadcrumbs
• Optional: additional spices for breadcrumbs (paprika, chilli powder, or dried herbs)
• Oil for deep frying
Instructions:
1. Bring potatoes to a boil, cooking until tender –remove from water and allow to cool slightly
2. Peel and mash fork, leaving small chunks for texture. Set aside.
3. Flake the fish into small pieces with a fork. Similar to the potatoes, small chunks are fine as they will break down further during cooking.
4. Heat 3 tbsp of oil in a pan over medium heat, add the chopped onion, garlic, and ginger. Sauté until the onions turn soft and translucent.
5. Stir in the chillies, salt, sugar, black pepper, cumin, turmeric, and garam masala. Sauté for another minute.
6. Add the flaked fish, allowing the spices to coat the fish evenly. Cook for about 10-15 minutes.
7. Stir in 1 tbsp of lemon juice and the tomato sauce.
8. Mix in the mashed potatoes. Taste and adjust the seasoning, adding the remaining lemon juice if needed, and allow to cool completely.
9. Once cooled, roll a spoonful of mixture into a smooth ball, about 1 ½ inches diameter, placing on a parchment lined tray.
10. The coating - in one bowl, whisk the eggs and dip each cutlet into the egg wash, ensuring an even coat.
11. Roll the cutlet in the breadcrumbs for full coverage.
12. Heat oil in a deep pan to 180°C -and gently drop a few cutlets into the hot oil – don’t overcrowd the pan.
13. Fry until golden brown and crispy, about 1 minute. Remove and drain on a paper towel.
Serve warm with tomato sauce or chilli sauce as a snack or with rice and curry.
To keep them crispy, place in a warm oven until ready to serve.
CULTURE, DIVERSITY AND INCLUSION
Dimuthu Kankanamge’s Sri Lankan
Devilled Chicken
Ginger is one of my favourite ingredients to use and is a staple in Sri Lankan cooking. Its sharp flavour, subtle heat, and hint of sweetness adds a unique depth to dishes especially curries. Beyond its taste, ginger really enhances the aroma of a dish, helps tenderise meats and balances out rich, spicy flavours. It’s extremely versatile and can be used fresh, dried, or in a paste, it’s an ingredient that most people have in their kitchen cupboards and brings great character to each dish.
Fresh ginger is especially popular for seasoning meat dishes, making it an essential ingredient in one of my all-time favourite recipes—Sri Lankan Devilled Chicken. This dish comes from my mom’s traditional family recipe. It’s a super easy, no fuss meal and is loved by everyone. It’s a dish that I definitely think you should try!
Cooking Tip
Use the meat from the chicken thigh and leg with the bone left in. The bones help to retain the moisture in the chicken while you fry them.
Marinate Ingredients:
• 500g of chicken cut into cubes
• 1 Tsp chilli powder
• ½ Tsp Black Pepper powder
• 1/8 Tsp Tumeric Powder
• 2 Tsp Lime juice
• ¾ Tsp salt (adjust to your taste)
• 1 Tsp oil.
World Down Syndrome Day
We loved celebrating with our DS colleagues in Athlone on World Down Syndrome Day, talking to our DS colleagues Aideen and Avril!
DSI Colleague Aideen Harkins & Restaurant
Supervisor & her Mentor Avril Kiernan
Aideen Harkins: I love working here because everybody is like my family and its great ‘craic’! I laugh everyday I’m working in the Radisson; I love it!
Avril Kiernan says “Aideen is such a great worker and very funny with her one liners, quick wit and resourcefulness”
Dish ingredients:
• 3 garlic cloves finely chopped
• 1 inch of finely chopped ginger
• 1.5 Tsp chilli flakes
• ¼ cup of chilli sauce.
• ¼ cup water
• ½ Tsp sugar
• 3 peppers (choose 3 different colors & cut into cubes
• ½ red onion (cut into big pieces)
• 2 tomatoes cut into wedges
Cooking instructions:
1. Mix all the ingredients for the marinade along with the chicken and let sit for 30 minutes.
2. Deep fry the Chicken until golden brown. (Option here to use an air fryer – 180c fo 15 – 20 min.)
3. Add some oil to a wok or pan and let it heat, add finely chopped ginger and garlic.
4. Add chilli flakes and mix everything together.
5. Add chilli sauce and mix.
6. Add 1’4 cup of water, mix and let it simmer.
7. When the sauce is simmering add sugar.
8. Then add your fried chicken, peppers & onions and mix well.
Serve with a cup of rice
*Chef recommendation – add corn starch slurry, this will add a nice glossy look to the dish.
DSI Colleague Hazel Cogavin & Restaurant
Supervisors & Mentors Avril Kiernan & Tulay Simsek
Hazel Cogavin “I love working here in the Radisson. I enjoy meeting new people and learning new skills. I love all my work colleagues and the fun we have. I especially love our dancing after each work shift!”
Tulay Simsek “We enjoy working with Hazel, she has great interaction with guests and her colleagues. Hazel loves to dance, laugh and she teaches us a new dance routine each week!”
CULTURE, DIVERSITY AND INCLUSION
We would be remiss not to mention the Event of the Year – Our Gala Dinner Held in Honour of our Late Great Executive Chef Joe Shannon.
Paula, Berni and the team worked tirelessly to organise this very special night, for which Joe would have been extremely proud.
From the Chefs competition held at St Angelas to the organisation of sponsors, raffle prizes, music and or course the food its self, everyone involved in the event deserves a pat on the back and a pint of Joes favourite Smithwick’s.
And in addition, a great deal of money was raised for Northwest Hospice and Sligo Cancer Support Centre to whom Joes family and friends are extremely grateful to.
Finally, the overall donation that we will contributing to Sligo Cancer Care and The North West Hospice has exceeded our expectations by some stretch- thank you!
Read on for more about the event on page 32
CULTURE, DIVERSITY AND INCLUSION
In Springfield and across the iNUA Hotel Collection we support Down Syndrome Ireland as a charity partner and have many DS colleagues as part of our team. Check out this wonderful project Niamh Gorey prepared for College on the Right to Work, we think it was the prefect thing to showcase around World Down Syndrome Day, to celebrate our inclusivity and diversity. Well done Niamh, we are very proud of you and love having you on our team!
I may be a person with down syndrome but that doesn’t stop me from getting a job. I saw a job advertised online. I sent my CV in to apply for the job.
I was called for an interview at the Hotel.
I had my interview with Edel, Manager. We looked through my CV and talked about it. She told me about the job and asked if I would like to work there. I said I would. She thanked me for coming and we shook hands and I went home. The next day I got a phone call to let me know I got the job.
I listen to instructions from my co-worker. I practice what I have learned. I work hard setting the tables, bringing the trays back and cleaning them. I also make tea or coffee for customers.
When customers are finished I ask them “are you finished” when they said yes I get the plates/ bowls and cutlery off the table, wipe the table and I set it again for the next people who going to sit there. I refill the milk and water jugs.
Every week I learn something new.
If I have a problem or a question I can ask my co workers.
I work in Food and Beverage in the Hotel. I have a uniform to wear and must sign in and out each shift.
My shift is from 10am to 1pm every Monday.
I clock in using Alkimii and I use the face recognition so they know it is me. I have the App on my phone too,
At the end of each week I am paid for the job
I have done.
I am proud of my job and I love looking after customers. It is my first paid job.
CULTURE, DIVERSITY AND INCLUSION
Celebrating a colleague’s heroics and a new arrival!
Baby Frank’s arrival in January was full of nail-biting twists and turns! Our Deputy GM Duje Kukoc was on duty working on the evening of 23rd of January 2025 with the view of being home with his wife Susan in Nenagh before Storm Eowyn got into full swing. A short time before Duje was planning to finish up on that evening, he received a call from his (very!) pregnant wife Susan to say that she was starting to get contraction pains.
He rushed home and arrived safe and sound to Nenagh that evening.
He subsequently rang the hospital who had told him not to worry and that the pains could last from 24 – 48 hours in total and could be Braxton Hicks (IYKYK).
However... at 3am on the 24th of January, during the height of one of the worst storm’s we have seen recently, his wife’s water broke unexpectedly even though she was not due until the February 4th.
Duje tried to get to Limerick Hospital but the storm was so destructive and dangerous that the hospital told him to pull in his car and that they would send an ambulance to their location.
However, during the time it took the ambulance to arrive due to the storm, Duje had to deliver their baby himself at the side of the road! Wow! Thankfully Duje was a natural first responder, and he and Susan stayed as calm as was possible during such an unexpected situation. They were able to deliver their baby son Frank at the side of the road without any serious complications occurring.
The ambulance arrived soon after and supported Duje and his family, moving them to hospital in Limerick and Duje’s son Frank and Susan were released home the day after.
Duje has confirmed that Frank continues to thrive and grow big and strong over the past couple of months.
Well done and congratulations to Duje, Susan and welcome Baby Frank!!
Celebrating our Tullamore Court DS Colleagues on World Down Syndrome Day
We had lots of fun celebrating with our DS colleagues, and recognising their hard work and dedication to the team in Tullamore!
Belfast CULTURE, DIVERSITY AND INCLUSION
Fat Thursday
On Thursday 27th February we celebrated Fat Thursday, a tradition popular in Europe. Fat Thursday is a day for joyful get togethers and feasting on delicious rich foods before the Lenten period, and so we did just that.
The tradition of eating jam filled donut type pastries (pączki) on the day began in the 16th century and the unofficial rule is simple: the more pączki you eat, the more luck you will have. Queues stretch down the streets in front of the best bakeries, and Poles take pride in devouring impressive numbers of these golden treats. Also proved to be popular tradition in voco Belfast too!
Thank you to Kamila our Financial Controller for sharing this tradition with us.
International Women’s Day
Celebrating International Womens day is so important to us to promote and support women in the industry. We are delighted that 60% of our colleagues are female, with 64% of our management team and 67% of our senior leadership team being female.
We want to say a massive thank you to their daily inspiration and commitment to voco Belfast and additionally thank you to our Employee Committee- voco’s Voice in helping us to recognise these moments.
CULTURE, DIVERSITY AND INCLUSION
A Celebration of Culinary Excellence Honouring a Remarkable Chef
Remembering Joe Shannon
Joe Shannon, the Executive Chef at Radisson Blu Hotel & Spa, Sligo, was a mentor and an inspiration to countless chefs. His passion for food, dedication to hospitality, and warm-hearted nature left a lasting impact. Beyond the kitchen, Joe was a familiar face on Virgin Media’s Ireland AM and Ocean FM’s Joe & Georgie Unplugged Show, where his humour and culinary expertise made him a beloved media personality.
His legacy lives on through this competition, celebrating the very things he loved most—food, friendship, and sharing knowledge.
A Legacy That Lives On
The Joe Shannon Culinary Competition was created to honour Joe’s love for food, his commitment to excellence, and his generosity in sharing knowledge. The event welcomed chefs of all levels—from industry professionals to passionate home cooks—celebrating their skills, creativity, and dedication.
Speaking about the competition, Chris Austin, Chief Operating Officer of Cliste Hospitality, shared:
“I want to thank my Cliste colleagues, the Radisson Blu Sligo team, our partners at ATU St Angela’s, and everyone who came together to create this incredible competition in Joe’s honour. Joe inspired so many, and through this event, we celebrate his passion for food and mentorship. Congratulations to our talented winners, and we look forward to following their journeys.”
The Joe Shannon Culinary Competition is more than a contest—it is a heartfelt tribute to an extraordinary chef and human being. The event will return in Spring 2026, continuing to inspire and celebrate culinary excellence.
Established by Radisson Blu Hotel & Spa, Sligo in partnership with ATU St Angela’s, this special event took place on Tuesday, 11th March 2025, at St Angela’s College, Lough Gill, Sligo, celebrating the memory of the late Joe Shannon—a beloved chef, mentor, and industry leader.
CULTURE, DIVERSITY AND INCLUSION
A Legacy That Lives On (cont...)
The competition featured two distinct categories:
• Hobby Chefs: Focused on the theme Entertaining at Home, participants crafted a two-course meal for eight guests, choosing either a starter and main course or a main course and dessert. Judges assessed quality, flavour, creativity, presentation, and overall appeal.
• Professional Chefs: Competed under The Modern Classic theme, reimagining a classic dish with a contemporary twist. Working in teams of two, chefs prepared a two-course meal (main course & vegan dessert) showcasing modern techniques while honouring culinary traditions.
All dishes were judged according to World Association of Chef Societies (Worldchefs) guidelines, focusing on technique, innovation, and execution.
The esteemed judging panel included celebrity chef Neven Maguire, Anthony Gray (owner of Eala Bhan and Hooked restaurants), and Daniel Cross (General Manager, Radisson Blu Hotel, Sligo).
A total prize fund of €5,000 per category was generously sponsored by Radisson Blu Hotel & Spa, Sligo and La Rousse Foods, with firstplace winners receiving €2,500, second place €1,500, and third place €1,000.
CULTURE, DIVERSITY AND INCLUSION
A Night of Celebration
Following a day of intense competition, participants and guests gathered for a gala dinner at Radisson Blu Hotel, Sligo, attended by over 380 guests. The evening began with a drinks reception and live music by the Sligo Academy of Music Jazz Orchestra, followed by dinner entertainment from Conlee Quarter and a traditional music session by Catmelodeon Band.
The event also featured a raffle and auction to raise funds for North West Hospice and Sligo Cancer Support Centre, two charities close to Joe’s heart. An incredible €32,145 was raised in total.
Honouring the Winners
The night culminated with the announcement of the competition winners:
Professional Chef Category
1st Place – Rodolpho Leonardo & Attila Czibla
2nd Place – Michael Thomas & Ger Reidy
3rd Place – Diarmuid O’Callaghan & Jana Pasjakova
Hobby Chef Category
1st Place – Sharlene Marsden
2nd Place – Shane MacDhohnmail
3rd Place – Barbara Buckley
IHI HOSPITALITY BUSINESS MANAGEMENT GAMES
This year marked 40 years of the IHI Hospitality Business Management Game. Since its inception, the game has aimed to offer an intercollegiate competition for final-year students pursuing degrees in Hospitality, Tourism, and Event Management. It has and continues to provide a platform for students to apply academic knowledge to real-world scenarios, enhancing their practical experience in the hospitality industry. This event has become a wellestablished educational tool, helping students develop key skills in business management while offering opportunities to connect with industry leaders and professionals.
The competition offers benefits beyond the participants, as it fosters the development of professional relationships and opens doors for mentorship and career opportunities. Students gain valuable insights into industry trends, job prospects, and essential skills needed to succeed in their careers.
This year our colleague Ryan Dunleavy, (pictured centre holding the trophy), from Radisson Blu Hotel & Spa Cork, who is in his final year or the TMDP BA Hotel Management, was selected to represent MTU Kerry as part of the student
team in the IHI Business Game 2025. Other universities and colleges participating included TUS Athlone. ATU Galway, Dundalk IT, Shannon College of Hotel Management and TU Dublin.
We are delighted to share the outstanding achievement that Ryan Dunleavy and his fellow students from MTU Kerry: Chido Mukambi, Annie Coulson, Klara Vrilka, and Julius McMahon—who, under the guidance of lecturers Valerie McGrath and Michael Crossan, have emerged victorious in this year’s IHI Business Management Game!
This achievement is a testament not only to the students’ talent and dedication but also to the invaluable experience they have gained from working in the hotels during their time on the programme. Their success reflects the strong industry partnerships that support the TMDP programme and the incredible mentorship they have received from both their workplace mentors and academic faculty. Congratulations to Ryan on this wonderful achievement and a special mention to his hotel mentor Paul Turton, People & Culture Manager, Radisson Blu Hotel & Spa Cork.
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