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The Voice of Irelandʼs Food & Drink Industry

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Yannick &Louise Ireland’s newest superstar chefs

Denise Munier of Pichet

Tells us her favourite things Chef Profile

Ultan Cooke from Aniar Galway Camden Calling

Area focus on a Dublin Hotspot


Service may 2013

In this Issue 2 – 5 AGENDA

What’s happened & what’s happening in the industry

New PR & Marketing agency created by successful entrepreneur 6 CHEF PROFILE

Ultan Cooke – New head chef for award winning Aniar Restaurant, Galway


Service speaks to Ireland’s new chef sensations Yannick Van Aeken & Louise Bannon 12 – 13 How to use the MenuPages Booking System

Show your staff wall chart

14 Cocktail & Wine of month

For the best drinks ideas

18 My Favourite Things

With Denise Munier of Pichet

16–17 The Camden Crawl

Ciara Warnock profiles Camden St & it’s surrounding area

20 – 21 Restaurant Profile

Meredith Hicks profiles Kathmandu Kitchen


All the latest and greatest property and job openings from the industry

Contacts EDITOR

Des Doyle / 01 240 5528


Jillian Redmond / 01 240 5528


Meredith Hicks Ciara Warnock Alan Brady


Ruth Medjber, Studio 62

Photography assistant Julie Bienvenu-Milleliri

MenuPages Queries / 01 240 5590

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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.

Olivia Collins has successful run PR agency Those Two Girls since 2004


R Marketing consultant Olivia Collins of Those Two Girls PR recently launched the new niche PR agency, Food PR and Marketing. Servicing clients nationwide Collins has brought together a handpicked expert team with various specialisations from PR to branding, social media strategy and web design to work with Food Producers, Food Distributors and Food Suppliers. This includes quality artisan food producers, restaurants, and other FMCG clients. Olivia says ‘The world of marketing is changing so rapidly and businesses need to keep up by implementing customer-engaging marketing campaigns.These do not need to be complicated with some creativity and the proper team behind you a simple PR and marketing campaign can reap big rewards and build long term brand strength’.

‘Food PR and Marketing was launched as a separate entity to Those Two Girls PR as many food producers required more than the traditional PR services. My background in digital marketing gave me the ability to bring the off line PR campaigns onto social media platforms. Through the years I have developed strong relationships with others in the fields of food expertise such as Food Writers, Food Promoters Food Bloggers and branding experts. Food clients are a wonderful exercise in how off line and online marketing can work seamlessly. Food PR and Marketing clients allow us to write engaging content by simply tells us about the philosophy behind the brand, service or company; and through the use of good photography, the visual content can also be rich. This helps develops quality marketing campaigns that have longevity. Working with our clients we build marketing plans that include a PR and online strategy to ensure all marketing activities are truly maximised. We build partnerships between food clients, we write award-winning copy and we get media attention for our clients”. Food PR and Marketing is unique in the Irish market in that not only are they specialists in the industry of food, but they are also business people. Olivia has worked with Michelin starred restaurants, multiaward winning venues, high profile cookery schools and quality artisan producers from all over Ireland developing online strategies, PR campaigns and managing marketing budgets.

Over 3000 lives saved by introducing the smoking ban in 2004


NEW STUDY has shown that around 3,726 lives are estimated to have been saved by introducing a smoking ban in Ireland.

The ban came into effect on 29 March, 2004, with Ireland becoming the first country in the world to introduce the comprehensive legislation banning smoking in workplaces including restaurants, bars, and pubs. Immediately after the ban was introduced, the study by authors at Brunel University, London found that there was a 13 per cent decrease in all types of death, a 26 per cent reduction in ischemic heart disease, a 32 per cent reduction in stroke and a 38 per cent reduction in chronic obstructive pulmonary disease.

Micheál Martin oversaw the introduction of the smoking band in 2004

The authors of the study put down the decreases in the amount of deaths to reductions in passive smoking. Studies in pubs and bars also showed reductions in particulate concentrations of smoke, reductions in workerreported exposure to second-hand smoke, and related improvements in worker pulmonary function and selfreported respiratory symptoms.

Service May 2013



Cummins urges government to ‘Keep VAT at 9 per cent’ of fortunes. In the past eighteen months, over 10,000 new contracts were issued and this growth will continue with an additional 5,000 jobs to be created over the next year if VAT at 9% remains in effect” said Adrian Cummins.

President RAI Padrac Og Gallagher and CEO Adrian Cummins pictured at the launch of their ‘Keep VAT at 9%’ campaign


he Restaurants Association of Ireland (RAI) have launched a campaign to ‘Keep VAT at 9%’ at their annual conference, which was held at the Marker Hotel in Grand Canal Dock.VAT at 9% was introduced for restaurant and catering services on 1 July 2011until December 2012. The RAI, which represents 800 members, is now calling on the Government to retain the reduction due to the various benefits it has offered both to the hospitality trade and to the wider economy. “When the economy went into decline, restaurants endured falling numbers of diners, rising prices and great financial uncertainty with many facing and/or experiencing closure. Money generated by this reduced VAT rate, however, has kick-started a reversal

Cummins also said “VAT at 9% has had a positive affect on all aspects of the restaurant sector specifically, but also the wider tourist industry generally. This is why the RAI fervently believes it would be foolhardy to get rid of it. Reducing VAT to this level is a real success story so the RAI is sending a clear message to Government saying Keep VAT at 9% - because it’s about supporting food, tourism and jobs.The retention of VAT at 9% will undoubtedly lead to further job creation in our sector, but also in all the sectors that it supports. Not only does it help businesses in our industry but it has had an immense impact on food producers and suppliers, workers, and the communities within which they operate. The ripple effect is far reaching as many of our trade partners know to their benefit” said Cummins. Economist Anthony Foley of Dublin City University (DCU) Business School said his analysis found that about 1,000 new jobs had been created in the restaurant sector alone directly as a result of the VAT reduction. Other sectors such as catering services, hotels, cinemas, theatres and hairdressing have also benefited from the Vat reduction.

Paul Walsh to step down as Diageo chief


aul Walsh, who has been chief executive of Diageo for thirteen years, is to step down from the drink giant and hand over to the company’s chief operating officer, Ivan Menezes.

Walsh has been CEO for Diageo since 2000

Walsh, who has been CEO at Diageo, owner of Baileys and Guinness, since September 2000 commented on Tuesday: “Diageo is one of the world’s leading businesses, a position it has earned through the efforts of every one of its talented people, who are passionate about our brands, our contribution to society and our performance. The pivotal role which Ivan has played in building this position for the business demonstrates that he is the right person to lead Diageo on the next stage of its journey.”

Mr Walsh trained as an accountant before joining food and drinks group Grand Metropolitan. He became GrandMet finance director in 1986, then chief financial officer for Inter-Continental Hotels in 1987, and for the food division in 1989. In 1992, Mr Walsh was appointed chief executive of Pillsbury, which was then owned by GrandMet.

Spanish eaterie tops World’s 50 Best Restaurants list


Worlds best - Brothers Josep, Jordi and Joan Roca of El Veller de Can Roca

vant-garde eatery El Celler de Can Roca in Girona, Spain, was named to the No. 1 spot on Restaurant magazine’s annual ranking of the world’s 50 best restaurants during a ceremony in London on Monday. Rene Redzepi’s innovative Danish restaurant Noma had held the honor for the past three years, after ousting renowned Spanish restaurant elBulli from the top spot in 2010.

The three Michelin-starred El Celler is run by three brothers — Josep, Jordi and Joan Roca. It had been ranked No. 2 for the past two years. Opened in 1986, El Celler is known for dishes that blend innovative cooking techniques with traditional ingredients, such as lobster parmentier with black trumpets and Iberian suckling pig with pepper sauce and garlic and quince terrine. Noma, which has a meticulous focus on indigenous ingredients, fell to No. 2 on this year’s list. In third place is Modena, Italy’s Osteria Francescana, which has placed in the top 10 restaurants since 2010. William Drew, editor of Restaurant magazine, said he hoped the ceremony, had broadened diners’ awareness of different types of fine cuisine. “They are all very diverse, very different styles of cooking, atmosphere, service style – and price.” The best-placed Asian restaurant, Tokyo’s Narisawa, was deemed the 20th best in the world, and also awarded the title of most sustainable restaurant, based on food miles, energy, waste and water use and how it treats their staff, as judged by the Sustainable Restaurant Association. The awards are based on the votes of 900 leading chefs, restaurateurs, food critics and gastronomes from 26 regions around the world. Top 10: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

El Celler de Can Roca, Girona, Spain Noma, Copenhagen, Denmark Osteria Francescana, Modena, Italy Mugaritz, San Sebastian, Spain Eleven Madison Park, New York, United States D.O.M., Sao Paulo, Brazil Dinner by Heston Blumenthal, London, Britain Arzak, San Sebastian, Spain Steirereck, Vienna, Austria Vendome, Bergisch Gladbach, Germany

Mr Walsh will retire from the company at the end of June next year.

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Service may 2013


New fine dining restaurant opens in Clonmel


new fine dining establishment, Stonehouse Restaurant, has opened in Clonmel, Co Tipperary. Mark Ahessy has been appointed as head chef. The proprietors of the new venture are Jim and Anthony Smith, they also run the Lautrec’s Mark Ahessy has experience in some of Ireland’s finest Tapas and Wine Bar in restaurants Kilkenny City. Thirty year old Ahessy has previously worked in some of the country’s finest restaurants including Dublin’s Pichet and the Michelin starred L’Ecrivain and Chapter One. In keeping with Stonehouse’s ethos of using local, sustainable and seasonal produce, Ahessy believes in letting ingredients speak for themselves.

Former council building to become Japanese Restaurant


he former Fingal County Council building on Dublin’s O’Connell Street is to be turned into a Japanese restaurant. The building, which was vacated by the local authority in 2006, was bought by developer Joe O’Reilly for the “Dublin Central” development. The shopping centre, granted planning permission in 2010, was to cover 2.7 hectares encompassing the former Carlton cinema and vacant plots stretching to Moore Street, some of which have been derelict since the 1970s. The conditions of the council’s permission state that the building can be used as a restaurant for three years only.

10 Thousand Restaurant is to open it’s doors in the coming weeks

Aniar wins Best Restaurant in Galway at Irish Restaurants Awards

From travelling to London, Paris and New York for new inspiration, he has created Stonehouse’s new Summer menu featuring the best of local, seasonal produce from Fethard poultry to Cashel pork.

New Gathering Mobile App Launched


inister of State for Tourism and Sport Michael Ring TD has launched a new app for iPhones and android devices, which is designed specifically for The Gathering Ireland 2013.

Aniar was awarded a Michelin Star last year

Called ‘Gathering Gestures’, the app has Minister of State for Tourism and Sport Michael Ring been created by Tourism TD at the launch of The Gathering mobile app Ireland, offering a wide variety of ‘gestures’ to ensure international visitors get more from their holiday here and an extra special welcome in this year of The Gathering.


winning process, with each element independently assessed by KPMG:

Tourism Ireland will promote the app to prospective visitors through its and the app will also be highlighted on The Irish Hotels Federation (IHF), B&B Ireland, Heritage Ireland, the Restaurants Association of Ireland (RAI) and Good Food Ireland are all encouraging members to take part. 

Examples of the ‘gestures’ include a complimentary tour of Kenmare in a 1936 vintage Buick – offered by the Sheen Falls Lodge Hotel; a free seaweed bath for anyone doing a walking or cycling tour which passes through or stays in Leenane – offered by Connemara Adventure Tours; anxd complimentary tea or coffee and home baking on arrival at B&B Ireland homes.

Other winners in the Best Restaurant category include Eala Bhán in Sligo, The Yew Tree in Roscommon, The Cottage Restaurant in Leitrim, and An Port Mór in Mayo.

Mystery guest visit (55 per cent): This component of the awards is conducted by Prism Consulting headed by Hugo Arnold, independent food writer and consultant. All county winners receive a mystery guest visit throughout the month of April and May.

All county winners will now compete for the regional and All Ireland titles at the main event, taking place in the Burlington Hotel in Dublin on Monday June 10.

Speaking about the app Minister Ring said: “It combines the best of Ireland’s traditional hospitality and generosity with the cutting edge of modern Ireland. I am particularly pleased to see tourism businesses of all kinds responding to this opportunity to offer a little extra something. “I would urge every business in the country dealing with tourists to come on board and offer their own free gifts to show our appreciation of our overseas visitors. Congratulations to the team in The Gathering Ireland and Tourism Ireland on coming up with this innovative smartphone app.”

niar has been crowned winner of Best Restaurant in Galway at the Connacht regional final of the Santa Rita Irish Restaurant Awards 2013.

Adrian Cummins, chief executive of the Restaurants Association of Ireland, also spoke on the night. “Each year, the Irish Restaurant Awards cast a spotlight on the brightest and best players on the Irish restaurant scene,” Mr Cummins said. “This year the nominations went online for the first time and we got a spectacular response from the public as nominations doubled and we received 10,000 votes for Ireland’s favourite restaurants, chefs, gastro pubs, hotel restaurants, and customer service experience. Tonight, everyone is a winner.” There are three components to the next stage of the

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National Awards Academy (35 per cent): The National Awards Academy is made up of representatives from each of the regional judging panels and will meet in May to judge the county winners. Menu judging (10 per cent): All county winners and the Dublin shortlist in each category are asked to submit a copy of their food menu and wine list for judging. Voting in the industry categories commenced on April 4. Voting in these categories is exclusive to Restaurants Association of Ireland members, with members competing for Best Club Restaurant, Best Seafood Experience, Best World Cuisine, Best Newcomer, Best Café, Most Innovative Restaurant, Best Restaurant Design, Best Cocktail Experience, Best Restaurant Manager, Best Cookery School, Best Supplier, and Best Digital Marketing.

Service May 2013

Tullamore D.E.W. at Castlepalooza


ullamore D.E.W. is delighted to announce their continued sponsorship of the eagerly anticipated Castlepalooza, the three day music & arts festival taking place between 2-4 August in Charleville Castle, Tullamore, which the Sunday Business Post has called “The best little music festival in Ireland”. This is the second year that Tullamore D.E.W. has been involved with Castlepalooza as it continues to support local and national cultural events. Castlepalooza Festival Director Cillian Stewart said, “Tullamore Dew sponsored our bar last year & due to its success they have expanded this year to sponsor the bar and the courtyard area of Charleville Castle which features a live music stage, bar & an area where Tullamore Dew will create something special for this year’s Castlepalooza attendees.” For more see;

WINE Q&A with Peter Roycroft

Portfolio Development & Fine Wine Manager

Do all wines need corks? Corks are merely closure devices. They serve the simple purpose of sealing a bottle, that’s it! Traditionally they are made from cork stripped from tree trunk, hence the name.These days, corks can be fabricated from various types of plastics and even glass. Other common closures include screw caps and crown caps seen on many bottles. What is a “corked” wine? A cork that’s tainted by TCA (short for 2,4,6-trichloranisole) can impart a musty wetcardboard like smell to a wine. And when a wine is tainted by such a cork, it’s called a “corked” wine. Does the age of the vine affect the quality of the wine? Beneft of older vines comes from their bigger root systems that have penetrated more deeply into the sub-soil and are able to pick up minerals and nutrients deep inside the ground. What’s the best glass? Wine glasses come in all shapes and sizes these days. For tasting, the best glass is one that is clear so you can observe the wine visually. On the nose, it must be free of any residual detergent or scent. And fnally, it should be big enough so that you may swirl the wine around easily to release its aromas.

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Findlater at the inaugural Dublin Bay Wine Experience


his May will see the inaugural Dublin Bay Wine Experience, a new and innovative consumer wine show taking place in the Royal Marine Hotel in Dún Laoghaire. Antinori,Torres and Beringer will all host stands at the event, which aims to bring a more approachable and friendly approach to the world of wine through masterclasses, interactive tutorials and even a play! See for more information.

An Argentine with Italian Roots... Yes - it’s our very own Masi Passo Doble!


he bonds between Italy and Argentina are strong and long established and the appointment of Pope Francis - himself born in Buenos Aires to Italian emigrants seems to personify this relationship. And as is so often the case the world of wine refects the realities of life, so let us introduce to you a unique wine that, like Jorge Mario Bergoglio, was born in Argentina to Italian parents. Passo Doble is a wine produced in the Tupungato valley in Mendoza by Masi, the venerable Italian wine producer that is still family-owned after two centuries. It’s a unique blend of Malbec, the grape for which Argentina is famous, and semi-dried Corvina, itself a native Venetian varietal manipulated in the old Valpolicella Ripasso method. The result is a full-bodied, rich and velvety, easily-approachable wine full of dark fruit, chocolate and fnely integrated tannins. The perfect wine with which to toast ‘Il Papa’! Findlater Wine & Spirit Group 79 Broomhill Road Tallaght Dublin 24 Tel: +353 (0) 1 404 7300 / Fax: +353 (0) 1 404 7311 Email:


Service may 2013


Ultan Cooke

With a passion for cooking and the experience to make dishes which melt in your mouth, Ultan Cooke is one to watch. A lover of local produce and new cooking techniques, he has recently found a new home at the Michelin star Aniar Restaurant on Dominick Street in Galway. This latest boost follows an already distinguished career in the food industry, which has included six years’ experience in John Torode’s ‘Smiths’ in London and Torode’s three floor food emporium “The Luxe”. What is your first memory of cooking? I think I always had an interest in cooking, but watching my mother cook really ignited my passion. My earliest memory of actually watching somebody cooking is seeing her making porridge. What’s the worst job you’ve ever had? I think we have all been there and my experience was no different. For a time I worked the nightshift in a factory making boxes. It was long and boring, and there wasn’t must space for creativity! What’s your main ambition for Aniar in 2013? I really want to confirm the identity of Aniar Restaurant. What most attracted me to this restaurant was the fact that it had such a grounded philosophy. That really resonated with me and my aim is to build and strengthen Aniar as a unique terrior –based restaurant. Aniar draws on the West of Ireland for inspiration and I want to continue the pursuit of this wild element in relation to its food philosophy You’ve worked for John Torode in London, what sort of influence did he have on your cooking style? Working for John was an amazing experience and I think the legacy I have from my time there is that I am totally uncompromising when it comes to the standard of produce I use when creating a dish. Behind every fantastic meal is quality produce and without it a dish will fall flat. What factors persuaded you to move from London to Galway? I think it was a lifestyle decision for me. London was great, but I wanted to prioritise my time with my young son and also my wife was also keen to get back to work. I studied in Galway and started my training here before making a move to London, so I am comfortable with the city and I feel it has a great atmosphere. What do you think makes a successful restaurant? I think the best restaurants are famed by critics because they stick to what they know. My mantra is “do what you do best” and I am committed to

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achieving this. My cooking style is simple and respectful of each season’s bounty and I love cooking a simple dish really well. Why do you think Ireland is currently experiencing a chef shortage? Being a chef is one of the most rewarding jobs in the world if you are passionate about food. But people looking at a career in the industry feel that it is harder than it looks and that is why I think people are moving away from this career path. Many people will also feel, once they get into college, that it isn’t for them and this has led to a large drop-out rate and in the early years of the trade. What is your most popular dish at the moment? In the West of Ireland, scallops and lamb outsell everything other dish. People love traditional food that is extremely tasty and sourced locally. In Aniar, we have a strong ethos of sourcing local and regional products for use in our cooking and I think people respect that. What do look for when you’re recruiting staff? In a busy restaurant, the crucially thing for me is that the person is a team player. It is a long and busy day and you are working in very close quarters with people so there has to be some sort of camaraderie to ensure that the team is harmonious and happy. Where do you take inspiration from for your dishes? I think the availability of good produce dictates the menu. At the end of the day good food is only as good as its ingredients. We are merely channeling the fantastic local produce on offer in Galway. Do you have a favourite restaurant apart from Aniar? In Galway I would have to choose Kai as it never disappoints. It has a range of good dishes, which all have locally sourced ingredients. What chef do you most admire and why? For me, Thomas Keller is an inspiration. He was one of the first modern cerebral chefs. He has had such a long and distinguished career and has done something we all aspire to - being awarded simultaneous three star Michelin ratings for two different restaurants.


Ultan Cooke

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East of Eden Y

annick van Aeken and Louise Bannon are the chefs behind Jay Bourkeâ&#x20AC;&#x2122;s ambitious rebrand of his flagship restaurant, Eden of Temple Bar. The new restaurant called Nede, which is due to open this month will see this Belgium-Irish duo bring their experiences of working for some of the Europes finest restaurants to the test. In an exclusive interview with Service, Des Doyle asks them about their plans for Nede and finds out what it was like working for Rene Redzepi, the renowned chef and co-owner of one of the worlds leading and most innovative restaurants, Noma of Copenhagen.

Service may 2013


“We don’t feel like

we have to prove ourselves to organisations, if we have it, we have it.

Yannick on Michelin

photos by Ruth Medjber

How are you feeling ahead of Nede’s opening? Yannick: We’re very excited! Obviously there’s loads of history here as Eden has been here for the last 17 years so we have a lot to live up to. It’s great to be a part of an established business that has stood the test of time for nearly two decades, that doesn’t want to rest on its laurels and is still willing to innovate. Are you going to be marketing Nede as the ‘Irish Noma’? Yannick: It’s an automatic thing for people to ask us about because Noma is so well renowned. We worked there for a few years so our cooking styles are influenced by that, but anyone who’s been to any of our pop up restaurants will testify that the cuisine is different. Is sustainable cooking high on your agenda? Louise: We’re getting a much more efficient kitchen made to coincide with the opening with a new work top for induction cooking (Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove). The Induction method is one of the most sustainable ways to cook at the moment. Yannick: We always try to use as little power to cook as possible and we will make sure to create as little waste as we can from all the ingredients we’ll use. Was this a method of cooking you picked up from working in Noma? Yannick: It’s the way myself and Louise feel is the right way to cook. Obviously we picked up many different skills in all the different places we worked over the years and it’s helped refine

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our skill set. I like to find new solutions for all the waste we produce, it’s an on-going process. How did the partnership with Jay Bourke (owner of Eden/Nede) come about? Louise: He came to the first night of our two day pop-up in Urbun Cafe in Cabinteely. When he arrived in on the second night we knew he must have liked it! He spoke to us and we knew that this was an amazing opportunity to do something really cool here. The location’s great and we love the design of the building too. It will be great to get started.

Why do you find pop-up restaurants so effective? Yannick: Pop-up’s are exciting as you meet new people and gives you scope to experiment with new dishes . They are very effective market research tool as you can gauge people’s reaction to certain dishes. Doing pop-up definitely helped us decide to set up in Ireland.

Yannick: We just had the terrace built, which is one of the biggest in Dublin and it falls on to Meeting House Square. There’ll be loads of things going on in the square during the summer like outdoor cinema farmers markets and gigs; we can’t wait to be a part of it!

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Yannick: Only subtly as we really like the design. The main structure will remain the same. We took down a lot of the hanging plants as they weren’t part of the original design and we wanted as much natural light to get in as possible with a more minimalistic look. We hope to have a new bar in place by the end of the summer too. You have decided to only open five days per week, what’s the reasoning behind that? Louise: We both decided that opening Wednesday to Sunday would create a better atmosphere among the team as they will consistently be working together. If we had decided to open for seven days the staff would have been on shifts and it upset the cohesion of the team.

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Louise: While we were deciding to leave Noma we planned to do a few pop-ups in Belgium and in Ireland to get a feel for the market. We didn’t know which country we were going to set up permanently at the time. It was a good way of testing both markets. I originally started in Ballymaloe ten years ago, Darina Allen visted Noma. \she loved it and asked if we’d be interested in doing a pop-up in Ballymaloe, that was our first pop-up and the setting was ideal.

Louise: You have to have an eye for foraging and have to know what is growing now. It’s not something you can do immediately. It also takes time to do it.

What was René Redzepi (world renowned chef and co-owner of Noma, Copenhagen) like to work for?

Louise: I haven’t really thought about it. We’ll welcome it but It’s not my goal to be on the cover of a magazine!

Because of the fact you’re a young couple working as chefs in one of the biggest restaurant openings in Dublin, are you ready to welcome mainstream media attention?

Yannick: Publicity is great for business and brand awareness but we need to be here in the kitchen and that is our main concentration; anyway we’re not egotrippers.

Louise: He’s a really cool person to work for. Every day he would come in and greet everyone. Even when his star was rising he stayed grounded and totally down to earth. He knew exactly what to do to get the most from his team and always encouraged us to come up with our own dishes . After service every Saturday he would experiment by getting all the chefs to create new dishes. It led to a really exciting atmosphere with everyone learning something new.

You’ve worked for so many top restaurants, is there one where you learned the most? Louise: It’s hard to say but Noma or Ballymaloe were probably the biggest learning curves I’ve had. You always learn something new in every restaurant; it might not even be about the food. In Noma everyone is there to help each other, the minute you walk in you can feel a certain energy.

Would he have been hurt about losing the number one spot to El Cellar de Can Roca in the recent San Pellegrino’s Top 50 restaurants in the world?

Was the closure of Mint hard to take at the time?

Yannick: He’s not the type of person that is motivated by awards, his priority and passion is food. He prides himself on working with people that will do well not only while they’re working in Noma but when they leave. One of your peers from Noma, Enda McEvoy went on to win a Michelin star with Aniar in Galway, is that on your to do list? Yannick: We don’t feel like we have to prove ourselves to organisations, if we have it, we have it. The main thing is for people to come here, have great food, an amazing experience and leave with a smile on their face.

Louise: I was upset at the time as I didn’t really see it coming. I loved the food there and Dylan (McGrath) was great to work for. It was bittersweet though as it led to the job in Noma and I was delighted to find the right place. When Mint closed I thought “shit what will I do now”, I wasn’t sure where else to go in Ireland. I applied to Noma and I was over there within a week, it was surreal.The minute you walk into Noma you know it’s special. I never felt that way about anywhere before, the energy was incredible.

“ I never felt that way

about anywhere I worked before, the energy was incredible.

Louise on Noma

How do you feel about opening during the current recession?

A speaker at the Restaurant Association of Ireland’s AGM recently said that foraging is a current buzz word for restaurants at the moment, what do you think?

Yannick: Because of the affordable nature of our menu and the quality of the food we’ll produce we’re confident that the current economic climate won’t hinder the business, plus you never know what’s around the corner, the recession could be old news in a couple of years.

Yannick: We definitely don’t want the foraging stamp to stick with Nede and I’d agree with the speaker’s statement. Many restaurants try to align themselves with the latest craze and foraging is just that. Even though we will be foraging, it’s not something we want tag ourselves with.

@yannicklouise @NEDErestaurant Love at first bite - Yannick and Louise met while working in Noma.

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photos by Ruth Medjber

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Service may 2013

Cocktail & Wine of month

Wine of the month Hugel et Fils ‘Gentil’


he Hugel family have been in Alsace since the 14th century and have been making wine there since 1639. This is their only blended wine and revives an ancient Alsace tradition where wines assembled from the noble grape varieties of the region were called “Gentil”. The Hugel Gentil allies the suave, spicy flavour of Gewurztraminer, the body of Pinot Gris, the finesse of Riesling, the grapiness of Muscat and the refreshing character of Sylvaner in a perfect introduction to Alsace wine that’s perfect as a house wine for every situation. Bright and fresh with aromas of acacia flowers, apricot and pear, the palate of Gentil is fleshy with a nice richness and opulence without heaviness. It’s great as an aperitif or with food such as tapas, seafood, sushi and even lightly spicy cuisine.

Cocktail of the month Tullamore D.E.W.’s ‘The Liberator’


eet ‘The Liberator’. The history books are filled with Irish people fighting for independence, on our home soil and beyond. One such man is General Bernardo O’Higgins. A Chilean national with an Irish father, O’Higgins fought for both Chile and Peru for their freedom from the Spanish crown. With no formal military training, he led a rag-tag bunch of rebels through victories, defeats and exiles, ultimately achieving freedom for Chile and the title ‘The Liberator’ along the way. So ‘glasses up’ to this noble and spirited citrus cocktail, named in his honour. Method & Ingredients: 50ml Tullamore D.E.W 20ml Grenadine syrup 15ml Fresh lemon juice 15ml Fresh orange juice

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Add to a shaker topped with cubed ice, and shake hard. Strain over ice in a tumbler and serve with a lemon wedge.

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 may 2013

Restaurant Profile

The Camden Mile Ciara Warnock examines the restaurants that make up one of Dublin’s busiest thoroughfares, the Camden Mile.


and has earned itself many loyal followers in a few short months.

s Huey Lewis and the News informed us, it’s hip to be square, but while the Dublin locale of Camden Street may be hip, it’s anything but square. This stretch of Dublin’s cityscape is steeped in Irish social history, and home to some of the hippest dining spots in urban Dublin. The promenades of Camden Street, Wexford Street and Aungier Street join the south inner city to the South Circular Road and in bygone times, linked the southern suburb of Rathmines to the city. By the 18th century, the area had morphed into a substantial series of major urban streets, lined with brick townhouses to house the aristocracy who made the daily commute to Dublin Castle. During the War of Independence this area was also the main route for British troops who used this thoroughfare to travel from Portobello barracks to Dublin Castle and as a result, it was a hotbed of IRA attacks. Turbulent times indeed. Thankfully those days are long gone and the Camden Street area is now better known for its diversity, buzzing eateries and vibrant nightlife rather than its tempestuous history.

Another popular ethnic offering in the locale is Neon Asian Street Food, located at number 17, Camden Street. A popular eat in or take out restaurant, diners are particularly impressed with the emphasis on healthy street food that leaves them feeling virtuous enough to indulge in the complimentary self-serve ice cream. It may be a novelty, but if Neon’s popularity is anything to go by, it’s not the only characteristic of Neon that draws a crowd. Prices are moderate and with sides such as steamed or brown rice, it makes a pleasant change from the usual oil laden egg fried rice associated with Asian restaurants. On lower Camden Street, lovers of Indian food have enjoyed the offerings of Surma Indian Restaurant for many years. Their extensive menu features traditional Indian delights served in a warm and friendly atmosphere. With two course lunch specials from a paltry £8, it would be hard to find a better bargain in Dublin city.

Meandering along Camden Street can leave you spoilt for choice when it comes to deciding where to dine, the variety is endless. This area has always been regarded as a mecca for ethnic food lovers, and deservedly so. There are perhaps more multi – cultural dining options here than in any other part of the city. In fact, Camden Street could be considered more NW1 than D2.

For casual dining, you could do worse than enjoy a laid back lunch at The Camden Rotisserie, one of the latest additions to the Camden dining scene. Following on from the recent trend, chicken in all its glory is the name of the game. Think pulled chicken, rotisserie style, chargrilled, burgers and schnitzel. Sauces available on the side include Barbeque, Satay, Gravy and of course the ever present Piri Piri. Load up on Coleslaw, Spicy Rice or Fries and you get the picture. This is comfort food for the 21st century, and there is a reason it is so popular – it’s very, very good.

One popular newcomer to the area is Damascus Gate, the latest offering from the people that brought us the excellent Little Jerusalem in Rathmines. This little gem serves up authentic Syrian and Lebanese cuisine in a no frills atmosphere, preferring to concentrate their efforts on excellent food and friendly service. Their BYOB policy is not surprisingly popular with those in the know, especially as they don’t charge corkage. Damascus Gate is a welcome addition to the neighbourhood

Damascus Gate has sold over 700 deal vouchers through MenuPages

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With numerous accolades under their belt, the management at Green 19 are sitting pretty. Something of a neighborhood staple since opening in 2009, in these tough times, they must be doing something right. With moreish salads, sandwiches,

Camden Rotisserie is one of the newest eateries to arrive to the area.

The Cake Café

Service may 2013 17

Green Nineteen

pot roasts and burritos, the options are varied and keenly priced. The atmosphere is buzzing and with homemade lemonade, ginger beer or mulled mead to wash it down, it’s lip smacking goodness. And don’t even get me started on the brunch. It’s New York cook without the long-haul flight. For a sweet treat to stimulate the senses, a trip to The Cake Café on Pleasants Place will almost never disappoint. Since 2006, The Cake Café, around the corner from Camden Street, has been a city centre oasis for jaded urbanites. Moist Guinness cake with cream cheese icing is the stuff of dreams, and their baked beans on toast have earned them a notoriety one would have considered impossible for such an unpretentious meal. Such a simple idea, it’s the faultless execution in this quaint café that speaks volumes.

With regular ‘Meet the Producer’ events along with wine promotions, these people take their food seriously. Although Liston’s cater for all types of events, it’s their outstanding gourmet sandwiches and gorgeous salads that have their clientele returning day after day. Add to that their carefully stocked shelves are sure to keep even the most conscientious cook happy. The unique attraction of the Camden Street area is the combination of city visitors, office workers and residents who have made their home in this vibrant area. The result is an eclectic social mix, reflected in the wonderful array of restaurants available on their doorstep. It’s well worth a detour from the usual haunts, believe me.

On the retail side of the business, Liston’s Food Store has been feeding both office workers and locals alike since 2000.


Generated by MenuPages so far…

Generated by MenuPages so far…

Generated by MenuPages so far…

Green 19


Damascus Gate

Bookings - 207 Total Covers - 886 Revenue - €22,150

Bookings - 55 Total Covers - 159 Revenue - €18,625

Bookings - 521 Total Covers - 1382 Revenue - €34,550

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Service may 2013

My favourite things

My favourite things... Denise Munier


Co-owner Pichet Restaurant

Denise pictured with Son Conan Movie Kramer V Kramer – Dustin Hoffman & Meryl Streep are amazing actors, makes me cry every time, my sister Katrina refuses to watch it with me. Only one other male actor has made me cry.


Book Hello Heartbreak by Amy Huberman – it is really laugh out loud and you could easily imagine yourself in many of the situations. Spotting her ex-boyfriend in the shop was hilarious. Musician/Band U2, I’ve seen them live in Dublin, London and Paris. It’s amazing how proud you are when watching them abroad & you remember how big and great they are. TV Show The Good Wife. My son Conan wants to study law so we watch it together. I’m sure it’s exactly like that in real life (not) at least Conan hopes it is. Possession I would have to say my Iphone for keeping connected in work. I update Facebook everyday from my phone and Stephen looks after Twitter for Pichet


Sporting moment So far it has to be Ireland V Australia in the 2011 World Cup. I know nothing about rugby but love watching the national team with my brother-in-law Derek who has to explain the rules to me. Method of relaxation The Gym, I go 3 times a week to ISI on Hatch Street and train with Stephen Ward. I always come out on a high and it’s important to make time for yourself. Place to clothes shop I love Kildare Village and Awear is great for summer dresses. Fashion brand J Brand Jeans work magic and Ted Baker seems to suit me. Place in Ireland The Cliffhouse in Ardmore. We take the children there at least once a year, sometimes twice. It’s an amazing place to relax and Adriaan always looks after us so well. The walk around the cliff is beautiful and the village picturesque.

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Artist I love Paul Kerr, I have a piece called The Dreamer. It can take you away sometimes. Celebrity chef Paul Flynn from The Tannery in Dungarvan, along with his wife Maire they run a great business, I really look up to them. I have been lucky enough to stay in their home once or twice & enjoy watching Paul cook at home. Business moment so far Opening Pichet with Nick and Stephen has been a dream come true! We all work very hard for what we have. Dish currently on Pichet Menu My Favourite dish is - Green asparagus, crispy hen’s egg, serano ham, broad beans, truffle emulsion. I love the Spring & Summer Menu Bottle of wine “Rose de Rosine”, Stephane Ogier, it’s a delicious Rose which we have on the wine list. Restaurant (apart from your own) I really am a sucker for Tribeca Chicken wings, fries and a Budvar Beer. Place visited Mauritius in 2012 on a family holiday was amazing. To watch my 5 year old waterski just blew me away. There is something to do there for all ages and it’s not too hot. Favourite saying Regret the things in life you do, not the things you don’t.

Sporting moment

Click on, step out.

For all enquiries call: 01 2405528 or email:


Service may 2013

Restaurant Profile

Dreaming of Kathmandu Meredith Hicks catches up with Kathmandu Kitchen owner, Raj Koirala


aj Koirala, has been living and working in Ireland for the past 10 years. He recently created and opened Kathmandu Kitchen only on January 4th 2013, but it is already a must for Nepalese and Indian food in


What gave you the idea to start this venture? I am from Nepal, and I enjoy the many dishes that we have in our country. It was important for me to share a different kind of style of restaurant that would offer a mixture of fine dining and different flavours that some people have never tried before. Kathmandu Kitchen was a perfect name to represent this idea. A lot of people that come by have actually visited Kathmandu, and are excited to find certain dishes that they tried and ate when they stayed in Nepal. Kathmandu has its own food culture as well, and I wanted to highlight certain specialties and dishes that are popular not only in Kathmandu, but in the different cultural regions as well. What is the main difference between Indian and Nepalese food? There are of course a few similarities, but Nepalese dishes use different spices and are more creme based than the Indian ones. We also tend to cook our dishes in clay ovens as well. Even in Nepal, there are different styles of curries and main dishes, as Nepal has around 34 different ethnic groups! I wanted to represent as many different kinds of tastes as I could, to represent the whole of Nepal. What is the capacity and turnover rate? Our capacity is 70 sitting. During the day I would say that more tourist and business people come in. To increase our turnover rate during the day, we have a special menu for students and working professionals, which consists of a starter, naan bread, tea and or coffee for 9,99 euro. We also have a 20 percent discount pre-theatre menu as well, which has been popular with our guests that don’t always have a lot of time to dine at Kathmandu. Our 10 percent discount card is another option that we have for regular customers, so we try to accommodate anyone who wants to eat at our restaurant. What are you finding to be the strongest and most productive ways to advertise Kathmandu Kitchen? Word of mouth is very important, which is why we try to take care of every single customer that comes in our door. We get some traffic on our website, as well as our facebook page, which also includes our menu and comments from our customers that come over. We have also recently had some new restaurant reviews from the Irish Independent, and Dublin Diary blogger, Laura Macdonald, which again has helped our restaurant. Fliers have been another way that we have been able to advertise to local schools and students living and studying in the area. This has been really profitable even though we have been around only for a little bit of time. What’s your opinion on the deals market, and has it helped your restaurant?

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Proud owner of Kathmandu Kitchen Raj Koirala It has been very profitable for our restaurant. We are doing the marketing through Menupages and Grabsone, which has helped boost our visibility, as well as attracted new customers. It’s been a wonderful surprise to have so many positive comments online and return customers. We also have noticed an increase with our private bookings as well. I would say that fifty percent comes from the online deals, and fifty percent is from other people that have heard of us from a different location.

mind having anyone work with us, as long as they are punctual, courteous with guests, and a team player with the other staff. It helps make the restaurant run smooth, and then the customer feels relaxed. At the moment there are 10 people working here (including the chefs), and all the chefs are from Nepal. They have been great, because they know exactly how to prepare and cook certain regional Nepalese dishes. I think

What is the best-selling dish? Our mixed sizzler is one of the best dishes, which is a mixture of grilled seasoned prawns, tandoori and tikka chicken, and marinated lamb. Our Indian and Nepalese curries are some of our most popular dishes as well. Our guests well can also order meals as mild or as spicy as they want. When people come in they have expectations; it is our wish to meet everyone’s expectation and special requests. We also offer vegetarian and vegan dishes to meet the needs of our customers. If anyone has a special request, we can alter and accommodate them. What are you looking for when you employ staff? It is important that the staff meets my requirements. We don’t

Kathmandu sold 328 deal vouchers through MenuPages for €30 each

Service may 2013 21

The team behind the success story that our authentic dishes, traditionally marinated and cooked is definitely one of our successes at Kathmandu Kitchen. What does the clientele look like? Many different people come here for dining. Due to our central location, a lot of tourists come in for lunch and dinner, as well as local Dubliners that stop by a quick meal before or after work. For me personally I enjoy the diverse group of people, because it allows me the chance to meet others from all over the world. It doesnâ&#x20AC;&#x2122;t matter where you come from- we all have to eat, and food is one way for us all to get to know each other. So many customers have returned since we opened, which gives me a great feeling. For me, it means that our service and food has been good, and that people appreciate the effort that we put in to make this one of the best ethnic restaurants in town. How has it been so far, with the present economic situation, to start oneâ&#x20AC;&#x2122;s own restaurant in Dublin? With the different restaurants in and around Dublin, it makes me personally want to work very hard to go beyond. Within the industry, if you have a competitor, it is important to do your best. This is my philosophy. It has not always been easy, but it has been a challenge that has been a positive and rewarding experience. Another thing I try to do is to show kindness and respect to the different customers that come in. Some people have had a busy day, and it is our jobs to make them feel comfortable eating with us. Remember that I am

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The contemporary interior has attracted rave reviews sharing my culture and cuisine to different people on a daily basis, so making Kathmandu Kitchen a pleasant environment is my responsibility and pleasure. Kathmandu Kitchen 18 Dame Street, Dublin 2, Dublin Telephone:+353 (01) 611 1706


Service may 2013

On the block/Jobs


of lease term - Fixtures and fittings can be included in Sale - c.35 sq mtrs ( c. 376 sq ft ) in size - Can seat 32 inside comfortably and has ample on street seating to the outside - Has license to open until 8pm

16 Mary’s Abbey, Smithfield, Dublin 7 €355 weekly 704 sq. feet (65 sq. metres) Unit Price: €5.43 per sq. m (€0.50 per sq. ft) per week


16 Mary’s Abbey represents a magnificent opportunity to lease a high profile retail unit which has been trading as a Cafe/ Restaurant for several years serving Coffee, Tea, Breakfast, Brunch, Sandwiches and Dinner, Eat in or Take away. The shop has a dual aspect and also benefits from basement storage..

20 Connolly Street, Clonakilty, Co. Cork €300 weekly 2,000 sq. feet (186 sq. metres) Unit Price: €1.61 per sq. m (€0.15 per sq. ft) per week

Located in a prime location of Dublin on the corner of Mary’s Abbey and Arran Street East and is a stones throw from Capel Street, Mary Street and Henry Street on the north side of Dublin City Center. The Premises has direct frontage to the LUAS

Superb pub/restaurant centrally located in this busy holiday town. Spacious, bar lounge and superb fitted out stainless steel kitchen catering for all local needs.

The Bookend, 4 Essex Quay, Dublin 8 €5,125 monthly 377 sq. feet (35 sq. metres) Unit Price: €146.43 per sq. m (€13.60 per sq. ft)

Greenfields, Headford, Co. Galway €850,000 8,000 sq. feet (743 sq. metres)

Excellent fully fitted Restaurant/ Cafe which is located in a highly sought after location just of Temple Bar and beside Dublin City Council Offices, The Four Courts and Christchurch Cathedral. It boasts huge volume of business / pedestrian/ tourist traffic and it also has the added benefit of having on street seating. Features - Rent is €50,000 per annum + VAT @21% - Leasehold €35,000 - 10 Year Lease, 7 years remaining with a rent review after 2014 - Large deposit of 25,000€ refundable at the end

JOBS Breakfast Chef required for dylan, a 5* Boutique Hotel Dylan is a 5 star boutique Hotel which resonates as the ultimate in style and luxury. They now have an exciting opportunity to work as a Chef de Partie, with a team of talented chefs.You will be in charge of running the breakfast shift. Previous experience working as a Breakfast Chef in a 5 star hotel or similar upmarket kitchen is essential. Attention to detail & organisational skills are key requirements for this position. Applicants must have HACCAP knowledge. Applicants will have an enthusiastic, can-do attitude, and will enjoy rising to the challenge in this very dynamic and rewarding position. Applicants will possess an excellent command of the English language and the ability to communicate fluidly with co-workers in a fast paced environment.

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New to the market; standing on a one acre lakeshore site only 5 miles from Headford town and 21 miles from Galway city, this 13 bedroom hotel is in immaculate condition throughout. Located at Greenfields on the shores of Lough Corrib which is world famous for its brown trout fishing. The hotel has wonderful views on to Lough Corrib and panoramic views of the Connemara Mountains. The hotel is currently trading and has lake view bars, lounge, restaurant, and function room, state of the art fitted kitchen. All 13 bedrooms are en-suite.

Chef de Partie - The Greenhouse Restaurant The greenhouse Restaurant require chef de partie to join our kitchen team for our 40 cover fine dining restaurant. looking to recruit individuals who are highly motivated not afraid of hard work & have relevant experience in similar fine dining restaurants. A great opportunity to be part of a kitchen team working under Mickael Viljanen. Minimum of 2/3 years experience is required preferably in a similar type of enviroment please note more than anything we are interested in hearing from people who are not afraid of hardwork and want to learn from the very best Commis Chefs - The Marker Hotel This is a superb opportunity for high calibre candidates to join the Culinary team of The Marker Hotel, a luxury urban lifestyle hotel. The Marker Hotel is a Leading Hotel of the World and it is

imperative that the candidate must have the ability to deliver a high level of Guest Service in a confident and professional manner. Head Chef Required - Blue Bar, Skerries This position will be of interest to an enthusiastic chef with 3 to 4 years experience in a similar Senior Chef position. The successful candidate will be responsible for managing a busy kitchen and will demonstrate strong people management techniques. We are looking for applicants with a positive, energetic attitude and a passion for food • Someone who takes great pride in producing quality food at all times • Someone who will ensure consistency in quality of dishes at all times • Able to work as part of a team • Must be fluent in English • HACCP training and food cost awareness a must


Fate Restaurant, Bettystown, Co. Meath €400,000 3,365 sq. feet (313 sq. metres) Superb opportunity to acquire a fully fitted restaurant with living accommodation overhead, and most importantly, enjoying direct beach frontage. The property verges directly onto the Bettystown beachfront and commands a magnificent shoreline with wonderful views of The Cooley Mountains in the background. Fate Restaurant is situated on the Laytown Road, in Bettystown, just c300 yds off Bettystown Village centre. It is approximately 7 Km outside Drogheda Town and about 53 klm from Dublin. The property is a double fronted two storey building with accommodation over head and is in good condition together with sole ownership of a valuable car park which is positioned opposite the restaurant. The restaurant contains c.2,615 sq.ft with a fully equipped kitchen and ancillary areas containing 750 sq.ft. Staff Changing Area & Toilet The property has both Ladies & Gents toilets , staff toilets and prep area. Residential accommodation The first floor private residential accommodation includes a two bedroom apartment extending to 1,400 sq.ft Accommadation comprises of sittingroom / diningroom with wonderful beach views , kitchen, 2 large double bedrooms opening onto veranda. Site Area: Fate Restaurant c. 0.2 acre Car park c. 0.15 acre

Job OF THE MONTH Head Chef – KC Peaches KC Peaches are looking for a Head Chef for our busy café & catering company’s Nassau St location. The successful candidate will have the following experience & skills: • At least 2 years experience – preferably in a Chef de Partie or Senior Chef de Partie role • Qualified as a professional chef (a plus) • Must be able to manage a budget • Must be able to manage a small team of cooks and KPs • Must be capable of placing orders and rotating stock • Must have a passion for all-natural & slow foods • Candidates must be flexible in terms of hours and responsibility • Possess attention to detail • Able to work under pressure • Must be fluent in English • Possess HACCP training

taste the difference 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


The Voice of Ireland's Food & Drink Industry


The Voice of Ireland's Food & Drink Industry