The Voice of Irelandʼs Food & Drink Industry
JP McMahon chef / educator / Entrepreneur
Irish Restaurant Awards
Complete coverage from the Irish Food Oscars Rethink your Wine Offering!
How to buy smart and sell more Gochi’s Gotcha!
Sushi queen Audrey Gargan tells us about her latest venture
Service June 2013
In this Issue 2 – 5 AGENDA
What’s happened & what’s happening in the industry
6 CHEF PROFILE
Lynda Booth – Dublin Cookery School.
8 – 11 THE MAIN COURSE
Chef, Educator & Entrepreneur – JP McMahon of Eat Galway Speaks to Service. 12 – 13 Restaurant Profile Ciara Warnock profiles Gochi of Dawson St, Dublin 2 14 Findlaters
Cocktail & Wine of the Month 17 How to use the MenuPages booking system
Show your staff wall-chart
16 My Favourite Things
Joy Beattie of The Hot Stove
18 Sommelier of the month
Iwona Szutran of Kelly’s, Rosslare
19 Rethink your Wine Offering! Brought to you by Searsons Wine Merchants 20–21 Area focus The Dalkey Isle Ciara Warnock visits a hub for restaurants in Dublin
Ruth Morton Appointed Account Manager at THP
uth Morton has been appointed Account Manager by The Hospitality Partnership, Ireland’s largest corporate hospitality company. Ruth has been with THP for 7 years and in that time has taken responsibility for the company’s major accounts division. Her role has included management of corporate hospitality at RBS Six Nations throughout Europe, major concerts in the Aviva Stadium, the Heineken Cup final and all major horse racing fixtures in Ireland . The Hospitality Partnership was established in 1990 and since then has managed corporate hospitality programmes for a host of Ireland’s major companies and has been responsible for supplying corporate hospitality for 3 Rugby Word Cups, Wimbledon, The British Open, The RBS Six Nations Championship, The Ryder Cup, The Heineken Cup and Premiership soccer.
Ruth has been with THP for 7 years
22 JOBS/ON THE BLOCK All the latest & greatest property and job openings from the industry
Contacts Special thanks to Julie Burke and Jason McElligott of Marsh’s library.
Des Doyle / firstname.lastname@example.org 01 240 5528
Jillian Redmond / 01 240 5528
Ciara Warnock Alan Brady
Ruth Medjber, Studio 62 email@example.com
Photography assistant Julie Bienvenu-Milleliri
firstname.lastname@example.org / 01 240 5590
farewell to Ireland’s first celebrity chef Published monthly, Service! is distributed free of charge to the key decision makers in every restaurant on the MenuPages database. A further 450< senior decision makers in suppliers to the hospitality sector, as well as other related parties, are also on the distribution list. All material copyright 2012. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior consent of the Publisher. Opinions and comments herein are not necessarily those of the Publisher. Whilst every effort has been made to ensure that all information contained in this publication is factual and correct at time of going to press, MenuPages cannot be held responsible for any inadvertent errors or omissions contained herein.
MenuPages, The CourtYard, Carmenhall Road, Sandyford Industrial Estate, Dublin 18, Ireland.
RELAND’S first celebrity Sean Kinsella, best known as proprietor of Mirabeau in Sandycove, south Dublin, has died aged 81. Originally from Cooraclare, Co Clare, Kinsella moved to Dublin when an infant and grew up on the northside on Clonliffe Road near Croke Park. His career took him to some of Dublin’s most famous kitchens and around the world as executive chef on cruise liners. His reputation extended to the US and he was well-known in New York and received an honorary doctorate from Boston University. Mirabeau, which he opened in Sandycove in 1974 was run alongsidewith his wife Audrey. It was known for its outstanding culinary reputation and as the eatery of choice for international stars including The Kennedy’s, Michael Caine, Fred Astaire and Richard
Sean Kinsella’s restaurant hosted top international stars and leading politicians Burton. His funeral Mass took place in St Anne’s Church, Shankill,
Service june 2013
The Tannery take top prize at the Irish Restaurant Awards 2013
Paul & Máire Flynn of The Tannery celebrate their prestigious win.
he Tannery in Dungarvan, Co. Waterford has won the Santa Rita Best Restaurant Award and Sunil Ghai, head chef at Ananda restaurant in Dundrum, has been crowned Best Chef in Ireland at the Irish Restaurant Awards which took place at the Burlington Hotel on June 10th. Almost 800 restaurateurs and industry players attended Ireland’s biggest ever restaurant awards at which regional and all-Ireland winners were announced. “This year’s awards have been the biggest, brightest – and the best,” said Pádraic Óg Gallagher, president of the Restaurants Association of Ireland. “They are the awards everyone wants to be associated with, and everyone wants to be a winner. As a testament to their success, we’ve seen a huge increase in nominations and votes since last year, with 30,000 votes cast across 10,000” nominations for Ireland’s favourite
restaurants, chefs, gastro pubs, hotel restaurants and local food heroes throughout the country. “The Irish Restaurant Awards are all about celebrating those who have brought acclaim to the Irish food scene from abroad and who keep the restaurant industry thriving at home. This year, it was great to see a variety of winners across the categories, with a Waterford restaurant winning Best Restaurant in Ireland, and an ethnic chef winning Best Chef.” He added, “Ireland has so much to offer to the culinary tourist, and these awards remind everyone of the quality and class of Irish restaurants and chefs.”
Best Restaurant in Ireland 2013: The Tannery, Dungarvan, Co. Waterford Best Chef in Ireland 2013: Sunil Ghai, Ananda, Dundrum, Co. Dublin Best Hotel Restaurant in Ireland: The Lady Helen, Mount Juliet, Kilkenny Best Casual Dining in Ireland: Saba, Dublin Best Gastro Pub in Ireland: The Brewer’s House, Donaghmore, Co. Tyrone Best Customer Service in Ireland: Renvyle House Hotel, Galway Best Wine Experience National: Guilbaud‘s, Dublin Best Restaurant Manager: Declan Maxwell, Chapter One, Dublin Best Restauant in Dublin: Ananda, Dundrum, Co. Dublin Best Restaurant in Ulster: Browns, Co. Antrim Best Restaurant in Leinster: Thyme, Athlone, Co. Westmeath Best Restaurant in Munster: The Tannery, Dungarvan, Co. Waterford Best Restaurant in Connaught: Aniar, Galway Best Regional Chefs: Phillipe Farineau (Connaught), Paul Flynn (Munster),Gary O’Hanlon ( Leinster), Neven Maguire (Ulster), Sunil Ghai (Dublin) Best Newcomer In Ireland 2013: OX, Belfast Best World Cuisine: Chameleon, Dublin Best Cocktail Experience: The Exchequer, Dublin Best Engaging With The Gathering National: The Sheraton, Athlone, Co. Westmeath Best Engaging With The Gathering Dublin: The Exchequer, Dublin Best Emerging Irish Cuisine: Aniar, Galway Best Kids Size Meal National: Sol Rio Restaurant, Westport, Co. Mayo Best Kids Size Meal Dublin: La Banca, Lucan, Co. Dublin Best Regional Hotel Restaurant: The Kitchen at Mount Falcon Hotel, The Munster Room at Waterford Castle , The Lady Helen at Mount Juliet , Catalina at Lough Erne Resort, The Saddle Room at The Shelbourne Hotel Just Ask Award National: Sargasso, Letterkenny, Co. Donegal Just Ask Award Dublin: Essence Bistro, Swords, Co Dublin Best Seafood Experience: Fishy Fishy Café, Kinsale, Co. Cork Best Regional Casual Dining: Café Rua (Connaught), Sol y Sombra (Munster), An Tintáin Restaurant (Leinster), Coast Restaurant (Ulster), Saba (@sabadublin, Dublin) Best Café: Idaho Cafe, Cork Best Wine Experience in Dublin: Guilbauds Best Regional Gastro Pub: Eat @ Massimo (Connaught), The Derg Inn (Munster), Harte’s Bar (Leinster), The Brewer’s House (Ulster), The Purty Kitchen( Dublin) Best Sustainable Restaurant: Castlemurray House Hotel, Donegal Best Restaurant Design: Kai Café Restaurant, Galway Best Cookery School: Dublin Cookery School, Blackrock, Dublin Best Private Dining & Club Restaurant: Restaurant Forty-One, Dublin Best Practice in Energy Management: The Brasserie, Leopardstown, Dublin Best Digital Marketing: The Happy Pear, Greystones, Co. Wicklow Local Food Heroes: Glenilen Farm, Drimoleague, Co. Cork
taste the difference www.echowater.ie Leading Suppliers
Service June 2013
Best Restaurant of the Year - The Tannery, Dungarvan
Best Restaurant Manager - Declan Maxwell of Chapter One
Chef of the Year - Sunil Ghai of Ananda
Best World Cuisine - Chameleon Best Newcomer - OX Belfast Best Chef in Leinster - Gary Oâ€™Hanlon of VM Restaurant
The Winners Gallery 2013 Best Hotel Restaurant in Munster - The Munster Room @ Waterford Castle
Best Emerging Cuisine - Aniar
Best Gastro Pub in Dublin - The Purty Kitchen
Best Gastro Pub in Connaught - Eat @ Massimo Best Cookery School - Dublin Cookery School
Best Customer Service in Connaught - Renvyle House Hotel
Best Practice in Energy Management - The Brasserie at Bewleyâ€™s of Leopardstown
Best Digital Marketing - The Happy Pear
Service june 2013
Fáilte Ireland search for ‘food champions’ begins
Brody Sweeney makes Camile franchise available as offering the franchise arrangement to other operators. “Three years after starting this new online delivery restaurant we’re back with a great new franchise opportunity,” said Sweeney. Sweeney founded Camile after his exit from the then troubled O’Brien’s Sandwich Bar, which he had founded in the late 1980s and built into a global Irish success story, operating in 16 countries. It is thriving again now.
áilte Ireland will begin a search next week for 12 “food champions” who will help build Ireland’s reputation as a food tourism destination. It is asking the public to nominate people who have a resounding passion and belief in Irish food and could influence the future of food tourism in their region. The 12 people must be located along the Wild Atlantic Way, the 2,500km driving route stretching from the Inishowen peninsula in Donegal to Kinsale in Co Cork. Nominees should be involved in a food business for at least two years and have received awards for their work. Fáilte Ireland will work with the 12 people to develop networks in food tourism. They will travel to Norway to see how it promotes food tourism along a network of established driving routes. This is the second year of the food champions initiative and Fáilte Ireland’s food tourism manager, Helen McDaid, said the food champions chosen last year were already making a major difference in their areas. She said several participants were working on food trails in their areas, including Siobhán Ní Ghairbhith of Inagh Farmhouse Cheese in Co Clare, Donal Doherty of Harry’s Restaurant in Inishowen, Bríd Torrades of Café Osta in Sligo and JP McMahon and Fergus O’Halloran in Galway.
rody Sweeney is making a new franchise available – Camile Thai Kitchen, which he set up in Dublin in 2010. Camile sells restaurant quality Thai food, which is then delivered to a two mile radius around each of its branches. It does it a significant and growing proportion of its sales online. There are currently four Camile outlets — in Dun Laoghaire, Rathmines, Phisboro and in Dolphin’s Barn. Brody said it was opening additional units itself as well
The new roaster is the first for the company since 1989 and was sourced from Italian company, Brambatti. It combines the latest, state-of-the-art roasting technology with improved efficiencies, resulting in reduced gas consumption. It can roast over four million bags of coffee annually and will be the only roaster used in the manufacturing of all Robert Roberts fresh coffee blends in the years ahead.
With more than 60 judges, the awards are thought to be the biggest blind tasting of food products in the country. The closing date for entries for the initiative is July 15th and the winners will be announced at the Dingle Food Festival in October.
ichellin-starred chefs Oliver Dunne and Rory Carville are joining forces to launch a new restaurant, Cleaver East, in the former location of the Tea Room at the Clarence Hotel in Temple Bar, Dublin 2. The launch will see Carville exit his role at Locks Brasserie in Portobello, Dublin 8, where he was awarded a Michelin star in September 2012. Dunne will continue to run the Michelin-starred Bon Appétit restaurant. Cleaver East will operate as a separate business entity rather than as a restaurant within a hotel and is expected to open in late July or early August.
Oliver Dunne and Rory Carville have joined forces to create CLEAVER EAST
“Surprisingly, the banks have been supportive of our new venture, and it should be possible to borrow up to 50pc of this amount, for qualifying individuals,” he noted.
Robert Roberts invests €350k in new roaster
Meanwhile, food companies have been encouraged to submit their products to this year’s Blas na hÉireann national food awards.
Michelin Chefs To Join Forces In Cleaver East Restaurant Launch
“We have room for another few Camile operations in Dublin, as well as the major urban centres around the country,” said Sweeney, who is looking for committed operators, preferably with food service experience, who have the wherewithal to find the €220,000 needed to open a restaurant.
offee company Robert Roberts has invested €350,000 in a new roaster, which will be housed in their main roasting facility on Broomhill Road, Dublin.
Robert Roberts coffee is available in all major supermarkets and convenience stores and it also supplies many of Ireland’s restaurants, hotels and canteens.
Service June 2013
Lynda Booth’s Dublin Cookery School has recently been named Cookery School of the Year at the prestigious Irish Restaurant Awards 2013. She has been mentor for some of Ireland’s top chefs and her passion for food is unquenchable. The Dublin Cookery School clearly acts like a beacon for inspiration to it attendees no matter how experienced they are. What’s your first memory of cooking ? I have many early memories of eating but not so many of cooking. There was a fair amount of standing on stools, up to my elbows mixing in large ceramic bowls and licking off wooden spoons. My first real cooking experience was with an Italian chef, Franco Taruschio. I had read rave reviews of his restaurant in Wales and, aged 25 and with no experience, I turned up and he took me under his wing. I cooked with him for a month. That gave me the bug. What inspired you to open Dublin Cookery School? I sometimes wonder! I love teaching and the problem is that it has become such a big business that I am always being dragged off the floor. I have had to teach myself a lot about law, planning, marketing, management and finance in a short space of time. I opened it because it was my life’s ambition. That can be a dangerous motivation but, thankfully, it has worked out. What do you consider the biggest professional achievement you have had to date? We really run two schools. In the evenings and at weekends, we have corporate groups and people in for short courses who want to enjoy themselves and get inspired to be a bit more ambitious. Then, during the day, we have our three month professional course. I am so proud of that. It is now gaining an international reputation. When I see students from that course running one of our pop-up restaurants, I sometimes pull back, watch and swell with a little pride. What is your main ambition for DCS in the next 12 months? My personal ambition is to see my book published. I am still on target for a November launch. For the school I want to get more students from outside Ireland on our three month course. That’s my bit for the economy. How important is the working environment? Perhaps it is too important for me. I spent a fortune making the school a pleasing environment. It is cosy in winter and cool in summer and is ridiculously well equipped. Light pours in. It looks like nothing from the outside so I love when people gasp when they come in the door and see what we have achieved. What piece of kitchen equipment do you treasure the most? That is a question I should be able to answer because I often go on self-catering holidays both in Ireland and in France and I don’t travel lightly. If I could only bring one thing it would be my knife case, partly because I HATE blunt knives and partly because I usually squeeze other things into the case. Why do you think it is important for chefs to continue to upskill? There is nothing more demoralising than going into a restaurant where the chef is cooking the same menu day after day, season after season.You can feel the boredom. Any of the chefs I know love to swap ideas. I ate a sensational meal in San Francisco last month (“Flour and Water”) and nothing would
do but to try to work there for a few days. I texted Stephen Gibson in Pichet and it turned out he knew the brother of the owner - who was Irish. I was in the kitchen the next morning. The head chef is coming over to give a pasta masterclass in the autumn. I can’t wait. Upskilling is like a drug for any chef worth his salt. Where did you learn the most valuable cooking experience? I think I learned most in a short space of time from Matthew Albert who was head chef in a Michelin starred Thai restaurant in London. I knew so little about Thai food that it was mesmerising to be cooking at that level so quickly. I tasted each curry dozens of time to feel how they developed. So satisfying when I felt I had cracked the recipes he really wanted me to understand. Do you have a favourite restaurant? Dangerous question. How to offend all my Dublin friends in one quick move. I think my favourite restaurant outside Ireland is “Martin Wishart” in Edinburgh. I can still tell you every single thing I ate each time I have been there and can summon back the tastes. And he named his daughter after mine – not many people know that! What chef do you most admire and why? I suppose I would most admire the chefs who have succeeded against all the odds outside Dublin. I have known Neven Maguire and Paul Flynn for a ridiculous number of years and they have supported me from the outset. Both came to the crazy school I used to operate from my home kitchen. I am in awe of what they have achieved. I love spending a day exploring the areas they are based in, knowing I am coming back to a great meal in the evening. An overnight in their accommodation in Blacklion or Dungarvan and I feel I have been away for a week. Where do you take inspiration from teaching new dishes? I am really lucky in that I am working with great chefs all the time, seeing what they are doing, how they are doing it. At Taste of Dublin I will be running the Electrolux Cookery School with demonstrations every hour. We have some great guest chefs like Jean Christophe Novelli and the Sanchez Brothers, my Indian mentors Atul Kochhar and Sunil Ghai as well as my close friend John Wyer who will open his own restaurant at the end of the summer. That’s not a bad amount of inspiration for one weekend. What is the most effective way to teach people to cook? Let them watch, watch them cook, let them eat. The job is done. It will all be locked in their food memory. And as they get better, then they can start to improvise. Why do you think Ireland is currently experiencing a chef shortage? What is the remedy? The chef shortage is certainly puzzling at a time of such high unemployment. I think that the unsocial hours are a problem,
Upskilling is like a drug for any chef worth their salt.
particularly for women who would need more flexibility. But the main difficulty is getting on the first rung of the ladder. That is where I see my three month course being of help. It gives people a flavour of the food industry to see if it is for them. And if it is, it helps to see what the first steps might be. We have had many people using part of their redundancy package to go through our intensive training and that seems like a really smart option. They have then been clear whether they wanted to work in a restaurant or start their own business and if it has been the former, we have been able to set them up with a period in the sort of restaurant they are interested in. After that, it’s up to them. Food is an area in which there are so many opportunities and where there are jobs available. Dublin Cookery School 2 Brookfield Terrace, Blackrock, Co. Dublin Tel: (01) 2100 555 Email: email@example.com
Visit our Showroom
Unit D1, North City Business Park, North Road, Finglas, D11. Just off the M50 Phone: 01 8081373
Chill / Freezer From 500 to 600lt
5 PAN €3295
10 PAN €3895
Single G/N €1295 / €1395 Double G/N €1795 / €2095
3 Door Pizza €1335
2 Door Pizza €1135
Bottle Cooler High Capacity
€1395 / €1650
Single €1355 / €1495 Double €1975 / €2295
Single from €950
Free Delivery, 12 Mths Parts Warranty Included, Installation and Removal / Decommissioning of old unit can be arranged
Phone: 01 8081373 Visit Our Website on
Service june 2013
THE MAIN COURSE
Mr Eat Galway
Service june 2013
I have to be honest and say that without the Michelin star I’m not sure Aniar would have survived.
JP McMahon is the man behind one of Ireland’s most successful restaurant groups, Eat Galway. The Eat Galway brand encompasses the lauded Aniar Restaurant, Eat @ Massimo and Cava, plus an innovative cookery school which has caught the imagination of food enthusiasts nationwide. With his wife Drigin Gaffney and a close-knit team of employees he has built a business that is dedicated to serving the best of local, artisan and seasonal produce the province has to offer, with an emphasis on ethical eating. This philosophy reached its peak of success when Aniar was awarded a Michelin Star last year. However, as Des Doyle of Service finds out it’s not been all plain sailing on the West Coast... Photos by Ruth Medjber
ou’re in the process of completing a PhD in Art History; do you think that has any influence on the food you cook?
Not directly but it does influence the way I think about food. Historically there are many artists that are interested in food and many chefs that are interested in art. I would come from that line of thinking. They complement each other very well. You’re an avid tweeter; do you think that it’s important for all restaurants to have a presence on that platform? I think social media is now an integral part of the restaurant business nowadays and it’s difficult to ignore it if you’re starting a new business. I don’t think a restaurateur or a chef should ignore the power that it has. It’s fantastic for networking, educating yourself and for brand awareness purposes too. Twitter has brought a much more democratic element to cooking, trends develop faster and you learn things quicker. I do a lot of photography and linking my twitter feed with instagram is something I love to do. It’s a hobby I’ve unintentionally turned into an asset for the business. Michelin star winner Enda McEvoy has moved on from Aniar, were you shocked at his decision to leave?
Enda gave us around six months’ notice and he decided he wanted to move on and develop something himself. I‘ve know Enda for around fifteen years and from the outset of the Aniar project Enda said he’d dedicate two years to it, so we knew his time was coming to an end with us so we weren’t surprised. I suppose when the Michelin Star happened there was a lot of pressure on us because of the publicity. We’ve hired Ultan Cooke, a chef I’ve known for years. He also has a Michelin background. We want to continue the project in Aniar which is to have a terrior based restaurant that interacts with the west of Ireland continuously. Would you regard your new head-chef Ultan Cooke in the same mould as Enda McEvoy? His brief for Aniar is loose and constrictive at the same time. We’ve already built up a core group of local suppliers, very specific people that supply the restaurant. They are the suppliers that Ultan has to work with. His brief is to follow through with our philosophy, but other than that he has a creative freedom to do whatever he wants. There’s a lob-sided perception that the Michelin Star given to a restaurant is just down to the chef but there’s so much more than that. The front of house’s importance cannot be underestimated. Without a good front of house a restaurant’s philosophy would be non-existent. One of their main jobs is to create the right ingredients to communicate that. I try to view it holistically on
how we can convey our message in the best possible way. Has your boutique cookery school been a success? Since the Michelin Star it’s been very popular, it’s seen as very humble to have a cookery school in a Michelin restaurant and that’s something we thrive on. Aniar isn’t just about the fine dining element; it’s about teaching people how to cook too. We set up Aniar to produce really good food in a casual setting, but it now has an educational presence too. Do you think Aniar receiving the Michelin Star has had a knock-on effect on any other restaurants in Galway? I do. It means a lot to the city of Galway, there’s no doubt about it. We were taking bookings from New York, Buenos Aires and Asia after we received the award. Because of the Star people seek you out. Michelin is a very powerful thing even though it’s just an award and I believe it’s worth millions to the local economy. We only have 30 seats so we push our recommendations to other restaurants in Galway if we are fully booked. I have to be honest and say that without the Michelin star I’m not sure Aniar would have survived. It saved us. It’s an unfortunate trapping of the industry in this country that if you try and do something different it becomes very risky.
Service june 2013
Is there a certain business philosophy that you use? I value food over money and that can work against you in the business world even though it can be seen as an admiral thing. When starting a restaurant you have to ask yourself do I want make a load of cash or do I want to make amazing food, it’s tough to do both. There’s somewhere in the middle where you find a balance but it’s a skill in itself to find that balance. It’s a strange paradox of our nation’s industry that it’s cheaper to buy a chicken from Germany than it is to buy one from your own city! We buy all our chickens from Ronan Byrne in Athenry and I wouldn’t change that no matter how much I could save by importing, because I know Ronan, I’ve been to his farm and I know his produce is top of the range. For me that’s the core of my business. For many restaurant owners there’s too much emphasis on the bottom line and where can I get my food as cheap as possible, it’s better to look at the bigger picture. There’s a race to the bottom particularly with wine and protein based foods like pork, chicken, beef or fish, and it’s dog-eat-dog for suppliers at the moment. If I meet a supplier and I like their product, the price becomes irrelevant. Are you in the process of a re-launch of Cava restaurant? We are hoping to but we haven’t signed anything yet. We still do outside catering regularly which is very popular in Galway. Catering was always an important part of Cava and ironically I don’t think it would’ve survived for so long without that arm to the business. What was the tipping point in closing Cava? We just couldn’t negotiate on rent. Unfortunately we signed the lease in 2008 that just didn’t remain feasible. Cava was like our bad mortgage. There was a perception that Cava was thriving, this hindered the possibility of renegotiation of our rent. It was a very tough decision, but had we continued we would have gone progressively further into debt. You had a diplomatic approach during the closure and showed empathy towards Cava’s landlord; do you still feel the same? I still think that everybody has their hands tied to a certain degree. Every situation is unique and in our case there was just no room for negotiation. We have no issue with landlords, and I feel they’re stigmatised by the media to a certain extent but the fact remains they’re feeling the pinch more than most. If any restaurateur finds themselves in a similar situation, negotiating amicably is crucial to getting a resolution. What can the current government do to help the restaurant sector? I think there’s a need for an intermediary body that can help the negotiation process between landlord and tenant. At the moment it’s a simple private arrangement between restaurant owner and landlord but it can be a very complex thing. The procedure needs to be much tighter. It doesn’t make any sense that restaurants are paying five times more than a restaurant next door because they happened to open during the boom times. The fact that the tax on wine has gone up makes no sense to me either. I can fully understand why they want to crack down on cheap alcohol being sold in supermarkets, but it’s silly to be putting premium wines in the same bracket as a 3euro bottle of cider that you can buy in Tesco!
If I meet a supplier and I like their product, the price becomes irrelevant.
What do you think the future of the food industry has in store? It’s an exciting time to be involved in food in this country. I think that we have a lot of young chefs who have been out of Ireland for a while beginning to come back home bringing with them a vast array of knowledge from their experiences abroad. I really hope we are going to see more and more quality restaurants around the country, not just in the cities. I would love more restaurants to be conceptual and braver in the decisions they make. We need to look at what’s happening in restaurants in New York, London and Paris, and see what we can take from them. I like to think the Irish public are finally moving away from the meat and two veg mentality because of the exposure they’re receiving about food through social media and television. Although I think it’s a great time to open a restaurant if you have a great idea that you’re passionate about, I don’t necessarily think it’s a good time to make money yet. @mistereatgalway @AniarGalway @EatGastropub
Click on, step out.
For all enquiries call: 01 2405528 or email: firstname.lastname@example.org
Service June 2013
Ciara Warnock visits one of Dublin most exciting new openings for Asian cuisine and speaks to Ireland’s Sushi Queen Audrey Gargan about her latest venture.
laying phone tag for a day isn’t as much fun as one might think, but when the reward at the end of a successful phone call is coffee and a chat with the unflappable Ms Audrey Gargan, it is well worth it. Audrey will be known to many a Sushi fanatic in Dublin, as it was she, in all her entrepreneurial glory that brought Sushi King to the Dublin masses many moons ago. And that, as they say, was just the beginning. Over a lesson in Sushi (and how to use chopsticks) I managed to unearth the story of how an empire came to be…... Long before her interest in Sushi was unearthed, Audrey studied in, and received her Degree in Marketing from DIT Mountjoy Square. She followed this with a stint working in the car distribution business (yes, car distribution) for a few years.Young Audrey and her then beau (now husband) Rodney, craving adventure and excitement, set off for lands unknown with only their backpacks and their dreams in early 2000. It was on a balmy evening in Sydney, sharing a platter of California Rolls with Rodney, that Audrey finally found her destiny……to bring Sushi home to the well deserving Irish market. Well, something like that. In fact, savvy business woman that she is, Audrey spotted a gap in the Irish market for top quality, fresher that fresh Sushi. The idea never abated and in 2005 when Audrey was offered redundancy from her job, she knew it was now or never. On completion of a FAS Start Your Own Business Course, Audrey departed Irish shores again, but this time she stayed closer to home. She ventured across the water to London to learn the fine art of cutting fish – a skill at which she is now so adept, she would put the greatest of Sushi Chefs to shame. Upon Audrey’s return from London in 2006, Sushi King was born. Six weeks after opening, Audrey and Rodney tied the knot – a fairy tale ending indeed. Except, it was just the beginning. Fast forward some seven years later and Sushi King has not only expanded their stores, but now Sushi King products are available in a variety of stores across the land, including Superquinn and Donnybrook Fair. And now, finally Gochi has joined the royal family. Sticking with the same principles that has made Sushi King such a success, Gochi is
Audrey Gargen owner of Gochi
Service june 2013 13
destined to be a hit with Dubliners, and tourists alike. Offering top quality food, the same great value and friendly service, Gochi could be considered Sushi King’s big sister. With a slightly more grown up vibe and a chic, industrial style interior, Gochi is modern, contemporary and very customer focused. Seating 32 covers, Gochi offers more options than Sushi King while still providing the famous Sushi to Go. Dishes range from traditional Japanese favourites (think Ramen, Teriyaki Salmon etc.), to modern, contemporary offerings such as a Seared Tuna Salad with Black Sesame Seared Tuna, Green Beans, Baby Potatoes served on a Mixed Leaf Salad with Gochi Vinaigrette. There is something at Gochi to please all tastes. And then of course there’s the accalimed Sushi, which continues to be a favourite among the customers. And who are Gochi’s customers I ask the lady in charge. ‘The customers at Gochi are a total mix,’ says Audrey, ‘although I suppose you could say that they are slightly more grown up. Put it this way, you could take a guy (or a girl) on a date here, whereas Sushi King would be a bit too casual for that. At Gochi, there are more options – for example, you can pop in to take away your lunch or dinner, but equally you could come in with a crowd after work for a meal and a glass of wine. Weekends mean a lot of families; it’s great to see children so open to trying Japanese food, and of course, summer time means plenty of tourists. We have a lot of walk in customers but I am seeing an increasing amount of people booking
through the Menupages booking system which is great’ she continues. A busy restaurant seems a fair reward for this hard working visionary. ‘The past six months have been crazy, setting up Gochi and making sure we got it right. We aim to ensure that we are delivering exactly what the customer wants, and you don’t always get that first time around.’ All this work means few days off for Audrey and her busy staff of ten, but if past rewards are anything to go by, it will be worth the effort. With Sushi King being the recipient of many accolades to date, including both gold and silver awards from Blas na hEireann, Great Taste Awards UK and Ireland, and Ireland’s own Bridgestone Food Awards, Gochi it would appear is in good hands and the future looks bright on Dublin’s Dawson Street.
Generated by MenuPages so far… Farm Restaurant Bookings - 430 Total Covers - 1539 Revenue - €38,475
Generated by MenuPages so far…
Generated by MenuPages so far…
Generated by MenuPages so far…
Brasserie Le Pont
The Cedar Tree
Bookings - 1618 Total Covers - 6257 Revenue - €156,425
Bookings - 509 Total Covers - 1365 Revenue - €34,125
Bookings - 495 Total Covers - 1849 Revenue - €46,225
Service june 2013
Cocktail & Wine of month
Wine of the month Chapoutier ‘La Ciboise’ Luberon M. Chapoutier, the famous, iconic and often controversial Rhône winemaker and négociant, has been in the same family ownership since 1808 producing Hermitage, Côte Rôtie, Chateauneuf du Pape, Saint-Joseph, Crozes Hermitage and Luberon to international acclaim. M. Chapoutier was recently voted France’s No.1 Most Admired Wine Brand by Drinks International, 4th overall, an incredible result which takes into account factors outside of simple volume and turnover and further solidifies its dominance in the French wine world as far as respect and admiration are concerned. Their Luberon is a perfect entry point into the intensely regional wines produced by the famed ‘terroirist’ Michel Chapoutier. Intense, brilliant and complex with spicy nutmeg, pepper and black fruit aromas, the attack is frank with blueberry, blackberry and blackcurrant flavours and a tight tannic structure, making it perfect foil for food.
Cocktail of the month The Carolan’s Irish Kiss The perfect, full-Irish dessert cocktail, ideal after that summer barbeque! - ½ part Carolans Irish Cream - 2 parts Tullamore D.E.W. Irish Whiskey - ½ part of Irish Mist - 1 part double cream or ice cream - chocolate syrup Shake with ice and serve in a chilled Martini glass. Garnish with shaved chocolate.
Exclusive Members Offer
Professional Diploma in Digital Marketing This is the only course available carrying the coveted Digital Marketing Institute accreditation and associated brand recognition. By taking this course you will learn from industry practitioners how to engage with your customers online in a more practical way. You will understand the main concepts, techniques and application expertise required to develop, plan and implement a digital marketing strategy for your restaurant. Start Date:
Monday 1st July 2013
2pm – 9.15pm each Monday for 5 weeks (Light Lunch included)
Maldron Hotel, Sir John Rogerson’s Quay, Dublin 2
EXCLUSIVE MENUPAGES MEMBERS €1,000 (Based on 20 Bookings) Normal price €1,495
Register your interest now Contact Ann-Marie Larkin, Digital Training Consultant Email
01 531 3874
Service June 2013
My favourite things
My favourite things... joy beattie
Owner of The Hot Stone restaurant @HotStoveRest Movie Pretty woman, or Erin Brockovich. I love Julia Roberts!
Place in Ireland Dingle, I have great holiday memories there!
Book Cooking for dummies!!!... Sure we all have to start somewhere!
Artist Colm Mac Athaloich, his paintings can be seen around our restaurant.
Musician/Band I really miss the Cranberries! They are a fantastic Irish Band; I’d love to see a new album.
Celebrity chef Heston Blumenthal, I love the fun element he brings to food.
TV Show Mrs. Browns Boys, easy! Happy watching.
Business moment so far Opening ‘The Hot Stove’
Possession My charm bracelet, it has charms from everywhere I’ve travelled from around the world.
Dish currently on The Hot Stove’s menu Lemon Stuffed Chicken Wing
Sporting moment The finish line of the Women’s mini marathon- a true testament of human kindness. Method of relaxation Unexpected road trips with friends! Place to clothes shop Fran and Jane, fantastic Irish clothes. Fashion brand Karen Millen
Bottle of wine Chateau Ramafort Restaurant (apart from your own) The Private Dining Room in the Pigs Ear Place visited Central America, I had a great time travelling around learning about different cultures. Favourite saying “A sha t’ill be grand now!”
musician / band
Fashion / brand
Never have an empty seat with
Service June 2013
Sommelier of the month Iwona Szutran moved to Ireland in 2006 and is now the resident wine expert for one of the nation’s favourite resorts, Kelly’s in Rosslare.
an you describe your pathway to becoming a sommelier? My Grandmother was unquestionably the biggest inspiration to me. She shared with me her excitement about food, baking and cooking. The memories the amazing smells that enveloped her kitchen, I will never forget. She made me realise that wine and food are the perfect marriage. After graduating in marketing and management from university in Poland I worked with a wine importing business before setting up my own Public Relations company where I promoted various types of wines. I moved to Wexford because I fell in love. Unfortunately it wasn’t a good marriage but I decided that I wanted to stay in Rosslare and Kelly’s became the new love of my life. How important do you think it is to a restaurant that they have a sommelier on their staff? I think it’s crucial for any restaurant to have a sommelier or wine expert on their staff as it’s very important that the food is matched with the correct wine. A sommelier has the ability not only to identify the correct wine but a wine that is suitable for a particular occasion and why some customer may enjoy some wines more than others. Do you have an interest in owning you own vineyard one day? It is an absolute dream of mine to one day have my own vineyard! Zielona Gora, Rzeszow is the heartland for the wine industry in Poland and would be my perfect place to have a vineyard. There’s a certain beauty of the landscape there which makes me feel alive. I will always treasure the memories I have from visiting Domaine Dubreuil Fontaine vineyard in 2010. I really loved the enthusiastic atmosphere of the harvest and it’s something I’d love to do again in the future. What is the best wine you’ve ever tasted? That’s a difficult question! The best wine I’ve tasted are the one’s that give you the greatest memories. If I had to choose it would probably be Corton Bressandes and Domaine Travellon. It’s not only the taste of these wines that I loved but the people who are behind them and the philosophies within the winerys that I respect.They were both exceptional wines that will stay in my mind forever. What do you think is the biggest challenge facing the wine industry in the coming years? I think the impact of global warming will have a huge impact on the wine industry and what is produced in the coming years. Hot climates, like Spain, Southern France, Italy, California and Australia, might become too warm for consistent quality wine production. On the flip side, there are winemakers and wine companies that are buying land in England and Canada since the global warming might actually increase the ability of cold regions to make decent wine. This is why so many people are investing in vineyards in the UK and at the same time why people are so worried about the impact on existing vineyards in warm areas. Do you have any preference for new world versus old world wines? I’ve travelled to many New World destinations but honestly the wines from those places have never satisfied my palette as much as Old World wines. My palette is better suited to the
Iwona Szutran pictured Domaine Dubreuil Fontaine vineyard in 2010 traditional taste of the old world but wine preferences are a very personal thing and I still enjoy New World wines. The wine industry is so fascinating and complex because of the range that is on offer, it almost feels infinite. What is the best way to interact with customers when talking about wine? The best way to find out a customer’s needs is listening. Like a journalist, I try to extract from a quick conversation what they have to eat, what their preferred style of wine is, what they are comfortable with in terms of price and whether they want me to suggest something new or confirm that they have made a good selection. I like to connect with the customer first as it gives a me a broader sense of their needs. It brings me satisfaction and fulfilment when I see a customer enjoying a wine. It shows that wine can be a natural language of communication. I think it takes the skill of really listening with your ears, heart and taste buds to find the needs of the customer. Kelly’s resort Hotel Strand Rd Rosslare, Co. Wexford (053) 913 2114
The Irish Guild of Sommeliers I R IS H GU I L D
www.irishguildofsommeliers.ie or email: email@example.com
MME LIE R S
For more information check the Guild website:
The Guild of Sommeliers in Ireland was founded in 1958. In 1983 the Irish Guild of Sommeliers affiliated to the Association de la Sommellerie Internationale (ASI) and thus became part of the world governing body.
Service june 2013 19
Rethink your Wine Offering! Buy Smart The foundation stone in any business is to buy smart, as this will ensure business longevity. However, buying cheap is not buying smart, as this can often impact on the other aspect of your mission, i.e. getting customers back and hoping they tell others. By consolidating your suppliers to 2 or 3 this should guarantee you a bigger discount on better quality wine, while also delivering a healthier margin. Doing this will also lead to a more efficient stock holding giving your cashflow a much needed break. Sell Smart Selling smart is the next most important step you’ll take with your wine offering. First step is to consider what your customers’ needs are when they visit your premises. How do you advertise your wine offering and what kind of journey will your customers have from the time they arrive outside your premises to when they leave?
The Customer Journey 6 Steps to a satisfying Consumer Wine Journey Step 1: Consider your message about wine at the entrance! Consumer research from Wine Intelligence told us that a consumer can be persuaded by what they see at the entrance to an establishment that reflects wine, and the fact that quality wine is sold on the premises. Only 6% of outlets surveyed said anything about wine outside their premises. Step 2: Get the Ambiance right! Further research showed that a welcoming and relaxed ambiance not only enhanced the wine drinking occasion for consumers, but also encouraged customers to trade up on their original intended spend. Respondents also described their chosen locations for wine drinking as “friendly” and “relaxing”, both when enjoying wine with and without food. Step 3: Have the right menu – make it easy for the customer to choose! “Price, Varietal and Brand dominate over country of origin when it comes to consumers choosing wine” (source: Wine Intelligence), yet, most wine lists are scripted using country of origin as its guide. Your wine list is the most important tool when it comes to selling wine; therefore, one should design it with the consumer in mind. Step 4: Let your menu do the upsell! Shift the focus away from price and move it to the wine. Encourage the consumer to make a choice led by the style of wine they would like to have rather than the ‘house wine’ because that’s the cheapest. The benefits of a style-based wine list? Increased upsell and better consumer engagement! Step 5: Make your wines more accessible! Consider how accessible your wines are! How many wines do you sell by the glass? Increased Sales, increased Customer Satisfaction and increased Profits (source: Wine Intelligence), a cocktail of results that any business would like to achieve. This is possible by ensuring you have a good ‘By the Glass system’ in your establishment. Step 6: Well trained staff! The final part of the journey is what kind of service a consumer can expect from their waiter/waitress. “Only 1 in 10 customers received drinks recommendations and said their server was passionate about wine”, (source: Wine intelligence). Staff training is essential and easy to accomplish. Every good wine supplier should insist on having an input in this aspect of your business. Well trained staff make all the difference in creating a good consumer experience. Recommending a wine can be as simple
as saying they have tried it and like it, an endorsement worth its weight in gold.
brands, and in formulating and communicating marketing messages within the industry.
Conclusion: The consumers understanding of wine is evolving, so too is how they spend their hard earned cash. Value for money is not all about price; it’s about buying a cracking wine at a sensible price. This is a win win for consumer and establishment, word will spread. How you present your wine offering is also evolving, it doesn’t make sense that a wine list today should be presented the same way as a wine list 20 years ago.
Searsons Wine Merchants are a long-established, familyowned firm, supplying cracking, commercially relevant wines. If you are interested in reviewing your wine list please contact us at firstname.lastname@example.org
Wine Intelligence Ltd. is the leading research-led strategy consultancy serving the global wine industry. It conducts clientspecific research projects to enable companies to gain greater insights into wine markets and wine consumers, and helps business leaders to develop business strategy and marketing plans. The company also assists businesses in developing new
Contact: Monkstown Crescent, Monkstown, Co. Dublin 01 2800 405
Service June 2013
There is a light that never goes out! Ciara Warnock goes on a short restaurant tour in one of Dublin’s most illustrious suburbs, Dalkey.
t goes without saying that there are few Dubliners who are not aware of Dalkeys illustrious residents.This seaside village to the south of the city has been home to many a famous artist, both past and present. The village itself is still mourning the loss of their beloved Maeve Binchy, and of course Ireland’s own King of Rock and Roll can often be seen out and about in this bustling corner of South Dublin County. And with good reason. Dalkey village in itself is as picturesque as Irish villages come, without all the twee connotations that usually put most Dublin inhabitants off. With seven fortified houses to its name, it doesn’t take a creative genius to conjure up images of times long past. The name Dalkey comes from Dalkey Island, the Irish of which is ‘Deilig Inis’, which was later changed to ‘Dalk Ei’ by the Viking warriors who took up residence here around the year 900. Translated to English, this means ‘Thorn Island’ and no doubt the prisoners kept on Dalkey Island by the Vikings, to be later sold as slaves, thought it was a thorny place indeed. Not so today. The railways that came to be in the 1840’s joined Dalkey village to the city of Dublin in a way that had never been envisaged before, and that was when the real property crisis began in SoCoDu. Many of the fine houses so famous in the area were built at this time to accommodate the growing influx of city slickers who longed for a home by the sea, in commutable distance to the city. Some things never change. Nowadays, Dalkey mainland has morphed from a once busy port (thanks to the deep waters at Dalkey Sound) to a bustling village, awash with cosmopolitan eateries and Gastropubs galore giving both residents and celebspotters a vast array of dining options. On Railway Street, at the top of the town,The Guinea Pig Fish Restaurant is celebrating 56 years in business, an impressive feat by any standard. Chef de Cuisine Mervyn Stewart has welcomed many a famous face including playwright Hugh Leonard, singers Enya, Lisa Stanfield and Bono, and actors Liam Neeson and Meryl Streep among others. The menu is a pescatarian paradise with over 10 fresh fish dishes to choose from on any given day. Continuing up towards the main street, The Magpie Inn is a fairly new addition to the Dalkey scene, but it seems to be doing something right. With craft beers and locally sourced foods, it’s great to see a Gastropub that is more than just a name. Most of the action in Dalkey happens on Castle Street, aptly named after Dalkey Castle which dates back to the 10th Century.This stretch of prime property is dwarfed by the castle and home to a myriad of restaurants, serving up fine cuisine. The ever popular Jaipur is present, serving ground-breaking Indian food which has been keeping Dubliners happy for many years. Feast on Dingle Bay crab claws in coriander, green chilli masala, touch of coconut and lime and string beans and you will soon forget all about that Tikka Masala you once craved. If Indian food isn’t for you,
Ouzo’s of Dalkey
Service june 2013 21
No trip to Dalkey with be complete without a visit to The Queens a steak from Deville’s, also on Castle Street could be just the job. Choices include Fillet, New York Striploin or Ribeye, all served with a choice of steakhouse sauces and the ubiquitous New York style sides. Wash it all down with a cocktail and you too will feel like a superstar.
Oliver McCabe’s Select Stores
A few steps away, and you reach the new kid on the block, The Dalkey Dispensary, by Wrights of Howth. With a wine bar, late night drinks and brunch at the weekends, they also host a regular comedy club to keep the punters entertained. Just a couple of doors down is home to Ouzo’s of Dalkey, famous for their ‘Great Crab and Lobster Feast’, truly a feast for the senses. Across the road, Benitos Italian Restaurant serenades their clientele at weekends with guitarist Sean Whelan who played with the Café Orchestra. Parisian Jazz, fine wines and homemade pasta – not too shabby. Benitos also do a lobster special on occasion which is well worth the wait, even if wearing the bib makes you feel foolish. Don’t worry, you will be in good company. Another dining institution worth a mention is The Thai House on Railway Road. Serving up traditional Thai food in intimate surroundings, The Thai House is consistently getting great reviews on MenuPages.
The intimate surroundings of The Thai House on Railway road
For those who prefer their trip to Dalkey to be more of an al fresco event, we could do worse than dropping into Oliver McCabe’s famous ‘Select Stores’ and stocking up on goodies for a picnic. Supplying the Dalkey elite with wholesome goodies since 2004, it is definitely worth a visit.With a juice and smoothie bar, fairtrade coffee and wholefoods to beat the band, feeling smugly virtuous has never felt so good. Here’s hoping we get the weather.
Local legend Mervyn Stewart has welcomed many famous faces to his restaurant The Guinea Pig Of course, no trip to Dalkey would be complete without a visit to The Queens, one of Dublin’s landmark pubs. With both a Gastropub and a new steak room to complete the experience, you can sit on their pretty, flower filled terrace (if there are any free seats) and people watch to your heart’s content. Just don’t get your hopes up.
Generated by MenuPages so far…
Generated by MenuPages so far…
Generated by MenuPages so far…
Wrights Dispensary Bistro
Bookings - 301 Total Covers - 1412 Revenue - €35,000
Bookings - 52 Total Covers - 179 Revenue - €4,475
Bookings - 88 Total Covers - 248 Revenue - €6,200
Service June 2013
On the block/Jobs
PROPERTY OF THE MONTH
Dublin Main Street, Swords, Co. Dublin Rent Negotiable Restaurant / bar / hotel to let|2,691 sq. feet (250 sq. metres) This fine restaurant can seat in excess of 100 people at any one time, the restaurant has just been renovated to include a wonderful rear garden and sun terrace 88 sq.m. The property benefits from an extensive fit out project making this a dream turn key business opportunity for the right professional. The accommodation includes the main restaurant seating area with wine bar, professional stainless steel Kitchen, storage rooms and bathrooms located on the ground floor. Sliding doors allow access to a sun filled rear garden which is mainly in lawn. The entire is well light and is wired for surround sound. 17 Dame Street, Dublin 2 Rent Negotiable Restaurant / bar / hotel to let|2,275 sq. feet (211 sq. metres) 4 storey over basement building on Dame Street, close to the intersection of South Great Georges Street. The property has dual aspect with access from Dame Street and Dame Lane. Ground floor and basement with the benefit of restaurant use c. 211.35 sq m / 2,275 sq ft. Located on the south side of Dame Street with large volumes of pedestrian and vehicular traffic. Easy access to numerous Dublin city bus routes. Nearby occupiers include AIB, Spar, City Pharmacy, Crackbird.
JOBS Experienced Sous Chef required for Brasserie Sixty6 Brasserie Sixty6 is currently looking for a serious chef with ambition and drive, someone who can demonstrate leadreship and has the ability to perform at a professional level. Full time position available. All applicants must: • Have at least 2 years experience in an English speaking Kitchen. • The ability to work under pressure • Must be HACCP trained Fluent English and References from previous employers essential Agencies or third parties need not apply Trainee Baker required for Donnybrook Fair Donnybrook Fair are looking for an enthusiastic and hard working applicant to join their team. This role will include early, evening and shift work over 7 days. The suitable candidate will need to be able to work under pressure and on their own initiative.
Upper Georges Street, Dun Laoghaire, Co. Dublin €99,000 Restaurant / bar / hotel for sale|2,500 sq. feet (232 sq. metres) Established Restraunt for sale by assignment, there is 20 years left on this lease with a certified turn over available on request. There is key money requested of ‘¬120,000 for the lease as the equipment is new and the business has been newly rennovated and redecorated. Sit down and take away facilities available in this restraunt. viewing highly reccommended and with sole sales agent, Margaret Granahan Estates.
Offaly Harbour Street, Tullamore, Co. Offaly €150,000 Restaurant / bar / hotel for sale|2,325 sq. feet (216 sq. metres) Excellent opportunity to acquire this well established commercial building formally know as the Anatolia Restaurant which offers in the region of 216 M2 (2,325 Sq. Feet) The building is over two floors with seating capacity for approximately 60 people between both floors. Rear access is available via a side gate to facilitate deliveries, etc. The building caters well for the public with first floor ladies & gents toilets, ground floor disabled toilets, facility for kitchen on either floor, and rear access to both floors.
The ideal candidate must: • Enjoy working as part of a team. • Have HACCP training and experience in a kitchen/catering environment. • An interest in food and the food production industry. • Be hard working, reliable, motivated and a quick learner. • Have a good command of the English language. • Previous baking experience is preferred but not essential. Chefs de Partie required for Homemade by Clodagh Will have a minimum of 3 years previous experience as a Chef de Partie in a fine dining hotel or restaurant You will report directly to the Head Chef. The role involves assisting and directing the other members of your team in the preparation and the presentation of food to the established standards. The ideal candidate will have previous experience in a similar role and working in a busy kitchen environment is essential with a drive and enthusiasm to learn. Both Food Hygiene & HACCP
knowledge is essential and basic computer skills are necessary. If you are eager and passionate about the food industry and want to gain experience and development in a busy, quality kitchen then this role is for you. Flexibility in this role is essential as the hours of work will change depending on the business needs Key Responsibilities of this role are: • Have a strong command of the English language, both written and oral • To assist the Head Chef with the overall running of the kitchen and in the monitoring of HACCP procedures, food quality & hygiene standards • To ensure that all dishes leaving the kitchen are prepared to the approved standards of presentation • The ideal candidate must be a team player, be efficient and have a proven ability to work under pressure. He/ She will be brand conscious and have excellent attention to detail.
Heron’s Cove, Creevy, Rossnowlagh, Co. Donegal €425,000 Restaurant / bar / hotel for sale|10 sq. feet (1 sq. metres) RESTAURANT / GUEST HOUSE Opportunity For Owner / Operator Heron’s Cove is an award winning AA 4star Guesthouse & Restaurant property, purpose built in 2002, located close to the famous surfer’s beech in Rossnowlagh, near Creevy Pier and just 5 kms from Ballyshannon. Heron’s Cove was a member of the prestigious Irish Country Hotel group, over the last 9 years. The restaurant had established an excellent reputation as one of the leading restaurant’s in Donegal and the entire North West. The property enjoys a high profile location on the main Ballyshannon - Rossnowlagh road and close to the broad and beautiful expanse of Rossnowlagh Beech. Heron’s Cove offers the ideal location from where to explore the wonderful, rugged coastline of Sligo / Donegal - a surfers paradise, enjoy Blue Flag beeches and with Murvagh,Bundoran and Rosses Point all close by, some of the best links golf courses in Ireland. Heron’s Cove is an impressive 2 storey modern building build from new in 2002, fitted out to the very highest AA 4star standard and with excellent full service catering facilities. The accommodation includes 10 well appointed en-suite guest bedrooms on the top floor, a 60 seated split level Restaurant on the ground floor, a 20 seater Bristo / Bar and a modern catering kitchen. A major attraction for the new owner will be the 3 bedroom private residence attached to the main building which offers an ideal home and income opportunity for an experienced husband & wife team to develop their very own catering and hospitality business.
Job OF THE MONTH Diep le Shaker in Dublin 2 Diep le Shaker is one of the most vibrant, fashionable restaurants in Dublin and the flag ship of one of the Capitals most progressive restaurant groups. We offer the very best in training with opportunities for career development and promotion within the company for those wishing to advance. Operational restaurant experience essential in an upmarket restaurant environment. You will be experienced in the following: • Daily running of the restaurant • Work across with and across from/ reporting to general management • Team leading and motivation.
• Table Plan and Floor Management • HACCP • Plate service • Kitchen Management and working with head chef. • Cashing up • Open/Close of premises Purchasing/Placing orders You will have references from previous employment, similar experience, Fluent English and valid work permit status.
taste the difference www.echowater.ie Echo Water Unit D1, North City Busines Park, North Road, Finglas, Dublin 11, Ireland
Phone: 00353 1 814 0886 Mob: 00353 87 815 85 88 email@example.com
Published on Jun 14, 2013