The Voice of Irelandʼs Food & Drink Industry
How to cater for Coeliacs
Make your restaurant 100% Coeliac friendly Chef of the month
Galway based Roberto Basso of Il Folletto Mad about Malahide
A tour of this charming village’s eateries
Michelle Darmody More than just the cake queen
Service September 2013
Milano Restaurants launches corporate incentives
In this Issue PAGE 2 – 5
AGENDA – What’s happened & what’s happening in the industry
CHEF PROFILE – Robert Basso of Il Folletto
PAGE 8 – 10 THE MAIN COURSE – Des Doyle speaks to The Cake Cafe owner & Arthur Guinness food panellist Michelle Darmody
PAGE 12 – 13 The guide – This month Ciara Warnock visits the picturesques village of Malahide
Wine and cocktail of the monthFor drinks ideas, look no further
Wine FocusService speaks to the team behind a Findlater exclusive import, Cono Sur
How restaurants can cater for coeliacs– Found out from the Coeliac Society of Ireland
Get Digital – Part 3 looks at how to optimise your brand on search engines
Contacts EDITOR Des Doyle / email@example.com 01 240 5528 DESIGN Deirdre Fitzpatrick / deirdre@page7media Contributors Elaine Clancy Ciara Warnock Photographer Ruth Medjber www.ruthlessimagery.wordpress.com MenuPages Queries firstname.lastname@example.org / 01 240 5590
JOBS/ON THE BLOCK – All the latest properties and job openings
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The first Milano restaurant was opened in Dublin in 1995
he Milano chain of restaurants has entered the corporate incentives sector with the launch of a dedicated business arm and the introduction of what it says is one of the few plastic gift card offerings in the Irish business to business sector. The company’s new gift cards are aimed at employers and businesses to be used for sales incentives, employee rewards, customer acquisition, customer loyalty, promotions, flexible and voluntary benefits, long service awards and Christmas rewards. Milano gift cards can be loaded with any value from €1 to €500, and corporate discounts are available to businesses purchasing over €1000. Gift vouchers are also available in denominations of €10 and €20. “Newly established Milano for Business has been created specifically to fulfil growing demand for our product from the corporate sector,” said Richard Mills, product manager
retail and B2B. “With a market of some 4.5 million people we are confident that the brand will be in demand from companies across the Republic, which recognise the importance of motivation and reward. “We have already signed agreements to supply Globoforce, a leading employee recognition company, and Lyoness, the consumer loyalty cashback card.” Milano is part of the UK’s Gondola Group, which also operates PizzaExpress, Zizzi, Ask, Byron and Kettner’s. The group employs approximately 16,500 people, serving almost 40 million meals a year in over 600 restaurants. The first Milano restaurant was opened on Dawson St in Dublin in 1995 and the chain now has 14 outlets across the country.
Service September 2013
Restaurant jobs in jeopardy if VAT rate is hiked
HE Restaurants Association of Ireland (RAI) has warned that thousands of jobs could be lost if VAT on the industry is increased back to 13.5pc. This stark warning came hours after Finance Minister Michael Noonan hinted that VAT may rise again. “I know that there is a lobbying campaign under way to maintain the temporary reduction in the VAT rate but such a decision would have costs that must be offset by equal revenue- raising measures,” Mr Noonan said.
Min. Michael Noonan has hinted at VAT hike
The 9pc rate has been in place since 2011 for hotels, restaurants and other hospitality providers such as cinemas and theatres. It costs the Exchequer about €350m every year but supporters say it has allowed the creation of an extra 9,000 jobs. The RAI said its members are already battling against spiralling costs and a tough economy. It claimed that Irish restaurateurs pay the highest wages in Europe. Irish food costs are also 18pc above the European average. “We are one of the only industries creating employment in every corner of the country, and if the VAT rate is increased, unfortunately jobs will be lost everywhere. “Restaurants all over Ireland are relying on the VAT to remain at 9pc for the survival of their business,” said RAI president Padraic Og Gallagher.
Top chefs incl. Martin Shanahan protest outside the Department of Finance
Glendalough Poitín announces winners of the world’s first Poitín cocktail competition The oldest distilled drink in the world is back in the mix. Glendalough Poitín, launched to the trade in the same venue in August, announced the winners of their cocktail competition in 37 Dawson St. There have been countless cocktail competitions the world over, but this was the first time one was based on Ireland’s own original spirit - Poitín. Interest in the competition was far greater than Dónal Ó’Gallachóir, Brand Manager Glendalough Poitín, ever imagined. “We had 29 entries across three categories - Cocktail, Simple Serve and Shot / Bomb. Nine of Ireland’s leading mixologists from the top bars and hotels in Dublin and beyond mixed up their best on the night. Competition was fierce... we were genuinely blown away by the energy, passion and creativity put into each and every entry... there were no losers here tonight, we were treated with 29 signature Glendalough Poitín drinks that would take pride of place in the very best bar menus globally!” Category winners on the night were: Best Shot or Bomb drink Best Cocktail 1. The Black Death - Melanie Keane - Indie Dhaba 1. St Kevin’s Garden - Tom Doran - The Exchange 2. Raspberry Hotpot - Darren Geraghty - Indie Dhaba 2. In Vogue - Ben Curtis - Harry’s on the Green 3. Burn to Hell - Eddie Rudzinskas - Four Season’s 3. Aventinus Sour - Tiarnan O’Gara - The Exchequer Best Simple Serve 1. Poitín Summer - Michael Lis - Gibson Hotel 2. As yet unnamed - Declan Nixon - WJ Kavanagh’s 3. Apple Shine - Chris Crowley - Ryan’s of Parkgate Street
taste the difference www.echowater.ie Leading Suppliers
Service September 2013
Food & Bev Live announced for February 2014
New Galway-business, Yum Tree Kitchen Making Dinner Times Easy
um Tree Kitchen is an exciting venture recently launched by food enthusiasts Kerry Legh and Grace O’Connell. The premise is simple, go online choose your meals and have them delivered to your home via their bi-weekly delivery service.
CITYWEST TO HOST FOOD & BEV LIVE 2014 Following the great success of the inaugural event in 2012, IFSA, (the Irish Foodservice Suppliers Alliance) is bringing Food & Bev Live back in 2014. FOOD AND BEV LIVE 2014 is a one-day event aimed at stimulating the Foodservice and Hospitality industry and - there is no other national event dedicated to this purpose that also stages of a range of foodservice skills competitions. Sponsored by Bunzl McLaughlin, FOOD & BEV LIVE 2014 is set-up to celebrate excellence, showcasing over 60 of the country’s top suppliers. The event will once again be a hotbed of industry promotion, networking and dialogue, attracting an attendance of over 1500 Chefs, Baristas, Bartenders, Food & Beverage Managers, Hotel Managers, Restaurant Managers, Coffee Bar & Café Owners and more. A new feature for 2014 will be The Euro-toques Live stage. Following on from the success of the Euro-toques area within CATEX 2013 and the feedback from the many chefs who sat in on both demonstrations and master classes, Euro-toques and IFSA plan to repeat this unique culinary information exchange once more at Food & Bev Live 2014. Said Sean Martin, Chief Executive of IFSA, “Food & Bev Live proved to be even more successful than anticipated for us in 2012, particularly for a new, national event.” The event takes place on Tuesday, 11th February 2014 at The Event Centre, Citywest Hotel, Co. Dublin. (10am-5pm).
The food is lovingly prepared by Kerry, Grace and Kerry’s husband and chef Mark Legh in the Spiddal Yum Tree kitchens. The food is of restaurant-style quality but healthiness and wholesomeness is a priority when developing a dish. Being mums Grace and Kerry ensure each dish is family friendly with minimal salt and sugar aded. Ingredients are sourced locally so there is no fear of any hidden nasties. Suppliers include local butchers Collerans for all Yum Tree Kitchen meats, Gannets Fish Mongers for fish and Curleys for their vegetables.
Euro-Toques Young Chef of the Year 2013 launched Top Irish chefs including Kevin Thornton, Wade Murphy and Ross Lewis have launched the Euro-Toques Young Chef of the Year 2013 competition, seeking entries from all young chefs between the ages of 18 and 26. The aim of the competition in association with Fáilte Ireland is to identify young talents who have the potential to represent and define the Irish culinary scene, drawing from our land, traditions and culinary heritage. Now in its 23rd year, the theme this time is ‘Food memories: your interpretation?’, which will be carried through to the final event, where the competitors will use the past as an inspiration for the future to create contemporary dishes that reflect “reimaginings of flavours, ingredients and presentation”. Murphy, president Euro-Toques Ireland said: “The Young Chef of the Year competition gives us the chance to meet with the future of Irish cooking. We aim to seek out young chefs that look and think beyond the kitchen and take pride in working with locally sourced ingredients.”
Manuela Spinelli appeared at this year’ s launch
Service September 2013
Roberto Basso Il Folletto is an authentic Italian Restaurant based in the heart of Galway City. Running the business alongside his partner Vetina Tobin, head chef Roberto Basso mixes traditional recipes with a modern touch for his steady stream of clients. Born and raised in Milan, Roberto is influenced by his Italian roots and uses recipes which have been passed down through the generations. The popular restaurant recently underwent a revamp of both interiors and menus. A contemporary rebrand and relaxed but modern approach to the interiors has given renewed energy to Il Folletto. What’s your first memory of cooking? I have a very strong memory of sitting on my grandmother’s knee as a very young child while she handmade fresh orecchiette pasta. I couldn’t have been more than four or five years old but I found it fascinating as I watched her cook and then serve the dish with meat ragu. I think that was the point where my passion for food really began. To this day Orecchiette Al Ragu is still my favourite dish. How important do you think the revamp to Il Foletto will be for your business? I feel the revamp has been extremely important. For some time I felt the interior needed a drastic update to represent my style of cooking. I like to revisit traditional recipes with a modern touch and I wanted this to be reflected in not just the dishes served in Il Folletto but also in the premises. We did this by adding a few modern touches – such as adding beautiful flooring and contemporary lighting to the existing building, which is a hundred years old and has such wonderful character. I think we have managed to enhance the space without losing the character or history of this premises.
me great ideas. My favourite writer is Giorgio Locatelli as he brings old Italian recipes to a different level. What do you most like to make for yourself when you’re off duty? I love to cook at home on my day off, but with the kids there I usually cook something they will like. However, I do keep it healthy by using fresh meats or fish. I feel if they are eating well I am also educating their palates. What do you look for when recruiting staff? I think the most important thing is that the person has a very positive attitude and a passion for food. I also want somebody who is ambitious, energetic, loyal, customer focused and not afraid of a bit of hard graft. If there was one thing you would change about the Irish restaurant industry, what would it be? There needs to be more incentives for people to train for a career in the restaurant industry, especially in relation to waiting staff. It would be nice to see waiting on tables deemed to be a profession rather than part-time ‘in-between jobs’ type work.
If you weren’t a chef, what career path would you have taken instead? My first passion in life is definitely cooking – but my second is definitely soccer. A career as a professional soccer player for AC Milan would have been nice – and slightly more financially rewarding! What’s your main ambition for your restaurant? My main aim is to make Il Folletto the best Italian restaurant in Ireland. I want to allow our customers to experience firsthand the diversity and enormity of Italian cuisine, using fresh, simple great ingredients. Do you a have a guilty pleasure (food)? Supermacs….!!! I know it’s crazy to think that with all the great ingredients I surround myself with each day that I would enjoy fast food, but every once in a while after a night over the hot stove its has been know for me to stop off at the drive thru for my burger and curry cheese chips Where do you take inspiration for your dishes? I take inspiration for my dishes from many places. I read a lot of cookery books from all over the world and this gives
Roberto Basso pictured with partner Vetina Tobin
Il Folletto, 8 Quay Street, Galway Phone: 091 566 066 www.ilfolletto.ie
taste the difference www.echowater.ie Echo Water Unit D1, North City Busines Park, North Road, Finglas, Dublin 11, Ireland
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The Cake CafÉ’s
Service AUGUST 2013
I wanted somewhere that would be attractive for people to relax in during the day in an approachable setting With a best-selling cook book, a regular column in the Irish Examiner, and being proprietor of The Cake Café, one of Dublin’s most successful and trendiest hangouts that has garnered international recognition from Time Magazine and The Food Network, it’s clear why Cork native Michelle Darmody was chosen for the Arthur Guinness Projects food judging panel. Des Doyle of Service chats with her to find out how she successfully manages so many different elements of her growing business. Photos by Ruth Medjber What were your thoughts on the Arthur Guinness Projects when you were approached? When I was initially approached about being involved I really liked the idea that this project would help people create employment. If there are 16 to 20 business ideas funded by this initiative it will hopefully keep those talented people and their associates in Ireland while enhancing the longevity of their business. What sort of reaction has there been to this initiative? There’s been a huge response. At the moment, arts funding has been cut significantly which made this initiative by Guinness all the more attractive for people that are passionate about their ideas. The potential funding successful applicants will receive can be anywhere between five to fifty thousand euros, which are significant amounts for any start-ups or artisan businesses. What inspired you to create The Cake Café? Food has always been my passion, even while travelling I searched out the best food anywhere I’ve gone and I knew I wanted to start my own business in that sector. In the past I had worked for night-time restaurants in Ireland and abroad, but I wanted somewhere that would be attractive for people to relax in during the day in an approachable setting. I was also aware that I wasn’t the best employee in the world! Was baking the part of cooking that always interested you the most? My mom is an amazing baker so I grew up in an environment that was always full of fresh breads, cakes and scones. Even now when I visit home, there are mountains of scones waiting for us. It’s her passion and that has definitely rubbed off on me! When I came back to Dublin
I realised that there weren’t many places doing food like that and I suppose it helped me settle on that as my business idea. Did your time travelling and studying art in Crawford College in Cork have a direct influence on your cooking style? I suppose it gave me a rounded view of the different dimensions and cultures of the hospitality industry. In America I loved the forwardness; the hospitality industry there is very engaging, while in Australia it was the food that I found very interesting. Because they have so much sun they’re spoilt for choice with fresh ingredients. Location is supposedly vital for any business but the Cake Café is off the beaten track, why here? It was a reality of life when I started the business, I just couldn’t afford to rent a premises on one of the main thoroughfares of Dublin. There were also huge advantages to opening here. I loved the fact that it had its own courtyard and how peaceful it is. The fact that it’s off the beaten track is now one of our unique selling points so it has totally worked for us. You’re name has garnered international recognition from appearing on the Food Network to being written about in Time magazine, how did that happen? Coming from an art background I have learned to have good visual awareness so I knew what photos would convey the type of image and reputation I wanted the café to have. I also worked with a very media savvy group of friends on Alternative Miss Ireland, so I became very aware of how to get publicity easily and affordably.
Service AUGUST 2013
The Cake Café is seen as the ultimate hipster hangout in Dublin, is that a tag you’re comfortable with? We actually have a very eclectic customer base. We definitely do have lots of young arty customers, but depending on the time of day we have people from all ages and backgrounds coming through the doors. In the morning we get an older crowd, retirees who want to read the paper while having their breakfast, and for lunch many office workers come here too. It is great to get loads of different types of people through our doors as I always envisaged the café being a place that would welcome as many people as possible; it’s one of the things I love about it. Is there anything in particular you look for when hiring staff? Working well in a team environment is crucial for this business. Luckily everyone here works very strongly together and many life-long friendships have been made here over the years. Not only do you part take in pop-up restaurants but you also have them in Cake Café itself, how important is this sort of activity for your business? I like that part of the business; it keeps me on my toes. You hear a lot about people being excited about the setting up of a business. For me it’s the different projects I work on that constantly inspires me. Pop-ups are great to spread the word of our business and it’s great at giving the café a new lease of life. Because you have to juggle so many different things, can time-management be an issue for you? I don’t think so, although my husband may say otherwise… But overall I think I have a healthy work-life balance, I love what I’m doing so it never feels like a chore, if it did, I’d stop. Everyone needs to take time-off to digest what’s happened and see where the business could improve. It’s hard to get new ideas if you never take a breather to look at what you’ve already achieved. What spurred you to write the book? Since the café was opened I would constantly get asked for recipes so it made sense in that respect. I also really enjoyed working with Niall & Nigel from Pony Designs so it gave me the impetus to put something together when I knew I’d love the look of the finished product even before it began. As I said, I love projects that excite me and the book ticked all the boxes. We self-published too, which was an extra challenge at the time but this has really paid dividends because of the book’s success. You have been quoted as saying that the re-appropriation of business premises because since the economic crash has been a good thing, did you envisage that when the downturn happened? I think its par for the course from an economic crash that it results in the re-appropriation of certain buildings. It’s happened not just here in Ireland but all over the world, the only difference being that here we have sparkling new buildings, whereas abroad most buildings are in decline. Dublin has some amazing new art spaces because of the downturn. A good example of this is Block T in Smithfield. What’s your view on the current state of the restaurant and food industry in this country? I think it’s really exciting. The places that have opened up recently are really interesting. I think people with money are now looking at the food industry in this country as an opportunity and beginning to invest. Ireland produces so much food for such a small place. Last year we produced enough food to feed 35 million people, so the excess of food created here is huge. The artisan industry is growing and it looks like it might be beginning to get the recognition it deserves, and I think the backing of the Arthur Guinness projects goes to show how far that sector has come over the last few years. With so much happening for you, what’s the future of the Cake Café? We’re already busy getting ready for Christmas; we bring out a range of sprinkles and jams which have proved to be very popular. We’re also looking to expand our apron and tea towel business which follows our ethos of using Irish in everything we do. I like supporting an old industry like linen which has been in decline over the last number of years and putting a modern twist on it. I am under pressure to do another book but that’s something I’ll look to do in 2014. Would you have any advice for people looking to open up a café or restaurant? I have loads! It’s a tough business to be in, there’s no doubt about it. I think somebody who has no experience in this sort of industry, but have a romantic notion of owning a café, they need to be wary. It can be deceptive, people think we just bake pretty cakes, but this job is hard work and a challenge. It’s a job you have to be constantly engaged in and always on the lookout for new opportunities to expand your brand. The Cake Cafe, The Daintree Building, Pleasants Place, Dublin 8
The artisan industry is growing and it looks like it might be beginning to get the recognition it deserves
fiona, 30. ADDICTED. TO sex. on fire
SERIoUSLY AdDICTIVE MUSIC
Service September 2013
With a picturesque marina, a charming village and it’s very own fairy tale castle, Malahide is a very special place indeed. Throw in an array of charming restaurants and the residents of this suburban bijoux paradise appear to have it all. Ciara Warnock investigates for Service Magazine.
o many, Malahide is best known as the home to the famous Malahide Castle, ancestral home of the Talbot Family for over 800 years. To those in the know, there is much, much more to this bustling town on Dublin’s scenic coastline. Like many Dublin suburbs, Malahide was originally inhabited by the Vikings, but today is home to many of Irelands wealthiest. According to the Central Statistics Office, Malahide is top of the socio-economic charts, with a higher percentage of professionals residing there than any other town in Ireland. Not a bad place to operate a restaurant one would think. Located just 16 short miles from Dublin, it feels light years away from the hustle and bustle of the city. In bygone days, Malahide was a summer resort for Dublin’s wealthy urbanites, and this tradition continues today. The beautiful Georgian houses that line the seafront and surrounding terraces are evidence of this. Today, however, it is far easier to navigate the journey to Malahide, and with the Dart on its doorstep, it’s more accessible than ever before. The village of Malahide has grown significantly in recent years, with a population today of around 15,000, compared to just 1,000 at the turn of the century. It is home to some of Ireland’s most notable talents including actor Brendan Gleeson and TV3’s Vincent Leading Suppliers
Browne. Westlife fans are in for a treat, with Nicky Byrne and his wife Georgina being residents of the area too. With plenty of sea air, two yacht clubs and Europe’s largest Sea Scout contingent, restaurants in Malahide need to be on top of their game when it comes to satisfying the discerning clientele. Competition is fierce, which benefits the patrons and results in a wide variety of options, to suit all palates and budgets. Malahide is arguably home to the largest selection of ethnic cuisines in one area, with choices that include Indian, Japanese, French, Mexican and Greek cuisine to name but a few. Nautilus (formerly known as Ciao) is located on Marine Court, with stunning views overlooking the busy marina. Given the maritime theme, it’s hardly surprising that seafood features strongly on the menu, with a myriad of choices and it’s a pescetarian paradise. Diners are spoiled for choice, and the seafood platter is a celebration of all our fine finned friends. Carnivores are well looked after too, with Slow Roasted Pork Belly and Tipperary Beef among the choice available. Their early bird menu is good value, with 2 courses for
Service September 2013
Master at work- Michelin star chef Oliver Dunne of Bon Appetit and more recently Cleaver East
The classy interior of Nautilus draws customers from far and wide
For a more casual dining experience, The Gourmet Food Parlour shows just how it’s done. Located on the scenic coast road into Malahide, the Gourmet Food Parlour offers stunning views across the Broadmeadow Estuary and Lambay Island. Open until 7pm every day, and serving Brunch until 1 pm daily, this is a great spot for a laid-back weekend breakfast. Treat yourself and try the homemade Belgian Waffles for lunch, the creamy Seafood Chowder served in a Sourdough bowl is a novel idea. Children are well catered for too, and I don’t just mean a basket of chicken nuggets. A kid’s size breakfast could nearly feed an adult, with smoked bacon, Cumberland sausage, Clonakilty black and white pudding served with creamy scrambled eggs with chives, tomato relish and toast. At £5, you won’t find better value than this.
£23.95, and weekend lunch is just £16.95 for 2 courses. There are certainly worse ways to spend a lazy Sunday afternoon. If your palate is more attuned to something with a little heat, then Kajjal Pakistani restaurant is the obvious choice. A sister restaurant to Kinara Kitchen in Ranelagh and Kinara in Clontarf, it is a past winner of the Georgina Campbell award for Best Ethnic Restaurant in Ireland (2010). The chefs here take their spices seriously. Currently voted the No. 1 restaurant in Malahide on Tripadvisor, no wonder this is such a popular spot. Located smack bang in the centre of the town, Kajjal is just 2 minutes’ walk from the Dart station, making is easily accessible to visitors and locals alike. It’s worth the trip. Sunday lunch is a celebration with live music to accompany your meal from 2pm – 4pm. The Tandoori Lobster Tail is worth it alone. Located in a quaint building on Townyard Lane, The Greedy Goose is a revelation. The emphasis here is on tasting menus, encouraging a more convivial dining experience. Choose three dishes from select menus, with prices starting at £15.95 for lunch or £19.95 for dinner. There is also an early bird menu available. The compact size ensures a vibrant atmosphere and with a ‘Greedy Goslings’ menu available, the whole family is kept happy.
For those wishing to relive their summer holidays, Cape Greko is the obvious choice. This Greek and Cypriot restaurant is reminiscent of balmy evenings on a magical Greek Island. Greek Salad, Keftedes, Saganaki and of course the ever present Dolmades, it’s all here. The Chicken Souvlaki, served straight from the grill is marinated in garlic, oregano olive oil and Greek yogurt. Served with Tzatziki, peppers and onions, you will relive that holiday all over again. Malahide is also home to one of Ireland’s few Michelin Star restaurants, Bon Appetit. Located on St. James Terrace, Bon Appetit has a fine dining restaurant on the first floor, a wine and tapas bar on the ground floor, and a chic brasserie in the basement. From Tuesday to Thursday, lucky diners can enjoy a 2 course meal in the Brasserie, including a glass of wine for just £24.94, a perfect mid-week treat. Alternatively, if you dine midweek, Bon Appetit is offering 25% off your food bill. This could be the chance to enjoy Michelin Star cuisine at an affordable price. Tempting indeed. Whatever the occasion, Malahide restaurants have something to offer everyone. Time for a trip on the Dart methinks…… For further information, visit www.enjoymalahide.com
Service September 2013
Cocktail & Wine of month
Wine of the month Torres Mas Rabell Blanco
orres is Ireland’s favourite Spanish brand*, and this year its famous Viña Sol is an impressive 50 years old. Since 1963 Viña Sol has been loved the world over, and to celebrate Torres have just released a re-packaged Viña Sol which includes a special anniversary label and a capsule featuring 50 suns, the source of the Mediterranean heat after which Viña Sol is named. Mas Rabell, the Torres on-trade exclusive label, shares the same DNA as this legendary white and as such shares the same quality and characteristics. Traditionally, Mas Rabell wine was produced exclusively for the Torres family’s private restaurant which is housed in a historical medieval farmhouse lying in the midst of the vineyards, but in recent years they have opted to share this treasure with the world. Like its 50-year-old sister it consists mainly of the native Catalan grape Parrelada and has notes of flowers and ripe banana, pear, apple and peach), combined with delightful touches of mandarin zest on a mentholated base. A friendly and easily-approachable wine, it’s perfect for all situations and cuisines; and like its famous sibling, it’s sure to be a consumer favourite for years to come.
Cocktail of the month Mister Frangelico
According to the legend, Frangelico’s origins date back more than 300 years to Christian monks living in the hills of the Piedmont region of northern Italy. Their skills in fine food and drinks included the art of distilling, especially the use of the wild hazelnuts of the region to create liquor recipes such as the one on which Frangelico is based today. Its name is also part of local legend - it’s an abbreviation of Fra’ Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 18th century. Frangelico is made only with Piedmontese hazelnuts, and the Tonda Gentile variety to be exact: grown in the Langhe, their sweet flavour is the reason they are so sought after by confectioners of the world-renowned gianduia chocolate creams. The hazelnuts, once toasted and distilled with alcohol, are married with other flavoring preparations including cocoa, coffee and vanilla according to the secret recipe, giving Frangelico its unique and distinctive taste. This month we have a very simple, but very interesting, mix of Italian and Jamaican traditions to give “Mr Frangelico” - to make, simply shake the following over ice and strain into a sophisticated martini glass: 3 cl/ 1 part Sea Dog Dark Rum 3 cl/ 1 part Frangelico 0,75 cl / 1 bar spoon orgeat syrup
Service September 2013
xclusively imported into Ireland by Findlater Wine & Spirit Group, Cono Sur have long been a critical and consumer favourite here and are noted for their unbeaten price-quality ratio and wide range of styles, from entry level to Chile’s only super-premium icon Pinot Noir. Here Service chats to them about their wines, their environmental consciousness and plans for the year ahead
chosen to best reflect the personality and uniqueness of the terroir where each was born.
Your tagline is “No family trees, no dusty bottles, just quality wine” – what do you mean by this? Cono Sur Vineyards & Winery was founded in 1993, so we’re a very new company in terms of wine producers. As such we’re not burdened by history and tradition and therefore we can focus more clearly on our vision of producing premium, expressive and innovative wines that convey the spirit of the New World. Adolfo Hurtado, the Chief Winemaker at Cono Sur, has pioneered Pinot Noir in Chile.
In 2009 we took this one step further by calculating our carbon footprint for the entire company in Chile - which includes the Santiago office, the winery, and the vineyards – in order to reduce our carbon footprint further.
What about the name ‘Cono Sur’?
One of the most visible yet effective ways is that all our workers travel around our estates on bicycles instead of motor vehicles, a fact which is honoured in our Bicicleta range.
While many think it’s a play on the French word connoisseur, it’s actually the nickname in Spanish for the South American continent: the “Southern Cone.” Our logo also evokes a freehand drawing of the silhouette of South America. We’re familiar with the ever-popular Bicicleta and Reserva Especial ranges, so tell us about the rest of the Cono Sur portfolio. Close to our heart is the 20 Barrels Limited Edition range, which was our first ultra premium offering when Hurtado launched it in 1996 , and which we named after the best twenty barrels of each variety of that vintage. Happily the consumers and press also share our affection for the wines, with the range regularly winning top awards and reviews; for example the 20 Barrels Sauvignon Blanc was awarded “Best Sauvignon Blanc Worldwide” in the 2011International Wine & Spirit Competition, beating off entries from the Loire, Marlborough, and other famous Sauvignon Blanc regions from both the New and Old Worlds. We also have Chile’s first and only ultra-premium icon Pinot Noir called Ocio, which we produce to prove the worth of the Pinot Noir plantings and terroir that we have in Chile and which regularly is voted amongst some of the best wines available from South America. In an effort to highlight and promote the regional variations that we have in Chile we have the Single Vineyard range, with each variety vinified from specific, singular blocks that were
Finally, we also have the sparkling wines Cono Sur Brut and Cono Sur Brut Rosé, an interesting Organic Cabernet/ Carmenere blend from our 100% organic label, and a lateharvest Riesling called Cosecha Noble. Environmental consciousness plays a big part in what you do. Absolutely - since the start we have been deeply committed to the development of our environmental policies, believing that high quality wine production can work hand-in-hand with eco-friendly practices. In July 2007 Cono Sur became the first winery in the world to obtain CarbonNeutral® delivery status, which means that every year since we have offset to zero the CO2 emissions which result from transporting our wines around the world.
In addition we have increased from 40 to 300 hectares the area of vines under organic production since 2000, with more vineyards currently undergoing conversion as we speak. How do you keep your carbon footprint low?
Furthermore in 1998 we switched from conventional agriculture to an integrated vineyard management, a system that favours the use of natural alternatives to fertilize and to prevent and control pests and diseases. Give us some examples of this “integrated vineyard management. One of our most unique methods of pest control is through the use of our own flock of geese; a particularly destructive insect in Chile is the ‘Burrito’, but instead of spraying our lands with insecticide we use a garlic and treacle mix on the vine trunks which then either traps or repels the insect back into the grass. From here nature takes over and our family of geese are treated to lunch. The Red Spider is also an issue for vines, and we combat these by breeding an army of White Spiders who have a particular taste for Red Spiders but, luckily, not vines! Other methods are less Darwinian and somewhat more picturesque: for example, in order to combat the Californian Thrip insect, we have planted bright, colourful poppies alongside every 5th row of vines which provides a far more attractive home for these insects than the plain green vine leaves of our carefully-managed crop!
Service AUGUST 2013 Do you have any on-trade exclusive brands here in Ireland? We actually have two on-trade exclusive brands: Tocornal, which is our house wine range that is perfect for all occasions, and Sibarita’s Selection which is a level up in terms of quality and so would sit comfortably within the main body of the wine list. Both ranges cover the main international grape varieties and offer excellent price-quality ratios, with the Sibarita’s Selection also including a Pinot Noir at a price unbeatable for its quality. Cono Sur has a well-known affinity with Pinot Noir - tell us about that. Chile has the perfect terroir for excellent Pinot Noir, including swathes of old vine stock that have until now been unutilized. We have long acknowledged this and have worked with the variety since the start, resulting in Cono Sur being the first winery in Chile to export the variety. In 1996 with the release of Chile’s first premium wine range, 20 Barrels, we were the first to produce premium Pinot Noir. More recently, in 1999, we started the “Pinot Noir Project” with the aim of producing the best Pinot Noir in Chile, proud of its New World roots but vinified according to the Burgundian tradition. I understand that Cono Sur collaborate with a Burgundy house, can you tell us more? Yes: Cono Sur approached Martin Prieur, of Domaine Jacques Prieur, to work together with Adolfo Hurtado on our Pinot Noir project. Martin is an extremely experienced winemaker from Burgundy who has helped us select the best Chilean terroirs and advised us on optimum vineyard management in order to achieve the very best possible from the variety. And both Adolfo Hurtado and Martin Prieur are in Ireland in November we understand? Yes, which we are very much looking forward to! In November Martin and Adolfo will both be in Ireland to talk about Cono Sur’s Pinot Noir project. This will be the first opportunity for Irish trade and consumers to see both these great winemakers together, in what will be a very exciting and informative masterclass.
Chile has the perfect terroir for excellent Pinot Noir
Since the start we have been deeply committed to the development of our environmental policies
Service September 2013
How restaurants can cater for
Coeliac disease is a genetic medical condition that results in permanent intestinal intolerance to dietary gluten. The only treatment for coeliac disease is a strict, lifelong gluten free diet. For those diagnosed with coeliac disease, a gluten free diet is not a choice, but a necessity, as even the smallest amount of gluten can cause illness. The estimated figure for people in Ireland with coeliac disease is 1 in every 100. A gluten free diet means avoiding many foods that we take for granted, such as bread, cereals containing gluten, cakes, biscuits, pasta, sausages, beer and many processed foods. Restaurants catering for Coeliacs:
Food Manufacturers helping Restaurants:
“Everyone wants to offer gluten-free options these days.” Not only is the number of restaurants offering gluten free food expanding, so are the options within the menu. Restaurants are serving a broader selection, often including staples like gluten-free breads, pasta and pizza, and overall they are showing a higher level of understanding of the dietary needs of coeliacs. Dining out as a coeliac still presents challenges. There are always the big wild cards—cross contamination and lack of knowledge at any particular establishment on a given day. These concerns remain with coeliac customers.
The growth in restaurants providing gluten-free meals is spilling into the market for specialty gluten-free products. As more restaurants offer gluten-free menus, they are also buying up more gluten-free products such as, pastas, breads, rolls, pizza bases, cookies and desserts. These products can be sourced individually wrapped; they help restaurants broaden their menus without risking customers’ safety due to potential cross contamination in the kitchen. It is a much safer option than baking gluten free products in the catering kitchen. Wheat flour can stay airborne for many hours and contaminate surfaces, utensils and uncovered food. Some of the pizza restaurants now dust their pizzas with gluten-free flour rather than using wheat flour.
Customers with Coeliac Disease: It is the responsibility of the person with coeliac disease to make themselves and their dietary requirements known. Coeliacs themselves are usually the best source of information about foods that are suitable. Consulting on the meal content can help eliminate any misunderstandings and generate a good relationship with customers. Serving staff, particularly, should not attempt to guess the content of dishes and give possible false assurances about the absence of gluten if they do not know. For the customer the key to safety is to be vigilant and to ask questions.
Cross Contamination of Flours:
What is Gluten?
• Pure Oats are tolerated by most (not all) people with coeliac disease but it is important that oats are uncontaminated. Gluten-Free Pure oat products are listed in the Coeliac Society of Ireland - Gluten Free Food Booklet (Food List).
Gluten is a protein found in cereals such as wheat, rye, barley, oats and their derivatives. People with gluten intolerance (coeliac disease) need to avoid all food containing gluten. Gluten can be present in food knowingly as an ingredient or accidentally by coming into contact with gluten containing ingredients, such as wheat flour or breadcrumbs, used in the same premises. The rules on making “Gluten Free” claims have changed since January 2012.
Gluten containing Grains include: • • • • • • • • • • •
Barley, Bulgar wheat Couscous Durum wheat Einkorn, Emmer Kamut™ Khorasan wheat Oats Pearl Barley Rye Semolina, Spelt Triticale Wheat
Making a Gluten Free Claim: The law around the use of the term “gluten-free” requires restaurants to actively manage the level of gluten in the food they serve. Gluten Free can only be used to refer to food which has 20 parts per million (ppm) or less of gluten. If you are claiming gluten-free on a menu you will need to ensure that you use due diligence when it comes to managing cross contamination.
• Although some flours are naturally gluten-free, Rice, Buckwheat, Tapioca, Cornmeal, Polenta, Millet Flakes, etc, they can be milled where wheat flour is also milled. Contamination occurs either because wheat flour is in the atmosphere or traces of it remain in storage containers. It is possible that flours made from pulses, such as gram and urad flour, may be contaminated although they are naturally gluten-free.
• Restaurant Carvery– Inform staff about the issues of gluten cross contamination. For example, when staff serves stuffing with the meat, ensure they use separate implements. Consider serving customers with coeliac disease straight from the kitchen. If customers with coeliac disease serve themselves there is risk of cross contamination, utensils can be switched and ingredients inadvertently dropped and mixed into other dishes. If cross contamination is impossible to control in the carver setting, it is important to make the customer aware of this, possibly by putting a notice close by the food.
Changes coming in Food Allergen Labelling (Food Information to Consumers Regulation) From Dec 2014, Allergen Information must be provided on all food sold prepackaged and unpackaged, in catering outlets, deli counters, sandwich bars and in restaurants and cafes. (Full list of Allergens that must be listed: Cereals containing Gluten – Wheat, Rye, Barley, Oats, Spelt, Kamut and their derivatives. Fish / Eggs / Lupin (legume family) / Lactose, Sulphites/ Eggs/ Tree Nuts/Peanuts/Mustard/Celery/Sesame/Soy/Crustaceans – lobster, crab, shrimp. For full information - visit the website of Food Safety Authority of Ireland www.fsai.ie
Service September 2013
Tips to avoid gluten contamination in your kitchen... A small crumb of bread left in the butter or on bread board may make a person with coeliac disease physically ill. Simple procedures for gluten free food preparation remove the risk of cross contamination
When making gluten free chips, clean oil should always be used, not oil that has been filtered or brought to just below boiling point â€“ these measures will not render contaminated oil â€œgluten freeâ€?.
Have a designated gluten free food preparation area. Depending on the size of your kitchen this can be a whole separate work-top area or just designated gluten free cutting boards, tongs, utsensils and trays.
Colour coding is a great way of identifying which utensils are for gluten free food preparation. Do not coat meat or fish with gluten containing flour before pan frying.
In the oven, put gluten free products on a separate, clean tray on the top shelf of the oven to avoid gluten containing crumbs falling on the tray.
In the case, of gluten free bakery products, a separate dedicated area should be made available as well as separate equipment, dishes, baking tins, cutting boards, working surfaces (in direct contact) in preparing, baking and packing gluten free products. Gluten free products should be covered, labelled and clearly separated from other products to avoid cross contamination and mixing of products. (A safer option is to buy individually wrapped gluten free bakery products).
Store gluten free products and ingredients in separate clearly marked containers. Clean all grills, trays and other cooking surfaces before cooking gluten free food, or fully line with tin foil.
Use separate butter and condiment pots to prevent cross contamination from crumbs.
For more information see www.coeliac.ie
GET DIGITAL - PART 2
GET DIGITAL with Anthony Nolan Part 3
How to optimise your restaurant on search engines.
o you are sitting at home and decide to type into a search engine “things to do in Dublin”. You are given pages upon pages of useful information, places to go, things to see, places to stay, restaurants to eat in, cinema, theatre and the list goes on. Generally you are going to click into something on the first page. So what about all the others on the 450 pages that the search engine has supplied you with? You clicked into perhaps three different pages on the first or second page and decided on your night. So how do you as a business gain this traffic? Simple, make sure the search engine knows exactly what your website does, what you sell and where you are based. I recently sat down to consult somebody on improving their brands online presence. Let’s call this product X. I had a look at their website and came up with a few ideas that people may type into a search engine if they were looking for X. I was very surprised that there was absolutely no mention at all of any of these key terms on their website. Fair enough the site had great images and talked a great deal about the detail they go into in making their product, but not once were any key terms mentioned on their website. As a user, it’s easy to see what they sell and do, but a search engine is a robot commanded by programs and algorithms that convert words into ones and zeros and then associates those with specific key search terms entered by the user. If users search for items and click into your site, a search engine will associate you with that term. But also, search engines watch how long you are on the site, how many pages you clicked into, how quickly you backed out off a page and then what sites you visited directly afterwards. All this data is then collected and used to improve the next users visit to their engine. It is essential that your website contains all possible terms associated with your industry and brand so that the search engines can read it. Of course, search engines have employees and these need to be paid. Google for example has over 44,000 employees (Wikipedia Q2 2013). Therefore, search engines also have advertising spaces available not only on their site but on partnering network sites also. These adverts has priority listing on the first page of results and are of course highlighted so you know that these have been paid for. Most of the time they will relate to what you searched
for but sometimes it’s funny to see how inaccurate they can be. This is down to bad targeting and can lead to a lot of money being wasted. When you advertise with search engines, you cannot guarantee that you will make money every time people click on your link because, if you search online, you would generally go through a few options before you settle for a site to stay on. What you can do is tailor your ads that no money is wasted and that your advert only shows up when people are looking for exactly your product. Search engines also have the option for your ads to be shown on partnering sites associated with your key search terms. If you are advertising shoes for example, then search engines may be able to also show your ads on other sites where people go to talk about what beers they have had. But again this leaves your budget open to misplacement and costly clicks. So be careful about targeting your online spend. Another aspect to consider is about how much information is on your site. You may advertise your product well and have a great website, but how long do people spend on your site and how many pages on average do they visit. With certain websites, it will work better for you if customers spend longer on your site and go through each page in detail. Search engines will acknowledge this as a high profile site and in turn, rank you higher in search lists. You can do a few simple things to work on this such as writing a little bit more about each product. Don’t just take a photo and say what it is, have other sections where people can see how it’s made, its history and the finer details. You can also have sections on your website that give more detail about your business, the history of the premises, and also industry related articles. Don’t think of your website as a platform to simply post your images and prices, think of it as a tool to build customer relations and inform your visitors about your company. Next time you use a search engine, look at the results and adverts and see how you can improve your own presence. Brasserie Sixty6 66-67 South Great Georges Street, Dublin 2, Ireland. Tel: (01) 4005878 Email: firstname.lastname@example.org
On the block/Jobs
Dublin 1 Crow Street, Templebar, Dublin 2 €65,000 yearly Restaurant / bar / hotel to let 4,628 sq. feet (430 sq. metres) 1 Crow Street is a prime city centre premises which has traded as the renowned Tante Zoes restaurant for many years. Located in the heart of Temple Bar in Dublin 2, this is the city’s primary tourist destination and cultural venue. The premises comprises approximately 430 sq m at ground first and basement levels and is laid out as restaurant and bar areas, kitchens, function rooms and ancillary storage and staff areas. Tante Zoes can also be accessed from Temple Lane to rear. This is a rare opportunity to obtain a well established restaurant premises in a highly sought after city centre position.
Station. Monnell Street which is approx. 300 metres east is a primary bus corridor serving both North and South Dublin. The DART can be accessed at Connolly station. The location also benefits from various Taxi ranks and Dublin Bike stations.
PROPERTY OF THE MONTH
The subject property is a high profile two story glass building. The property benefits from café/retail planning with a mezzanine level providing customer seating. This opportunity would suit a variety of uses subject to planning permission.
Radisson Blu Hotel and Spa, Cork, Ditchley House, Little IslandCo. Cork Price on Application For sale
Highly recommended and by appointment
Donegal Tanyard, Ramelton, Co. Donegal Rent Negotiable Restaurant / bar / hotel to let|1,873 sq. feet (174 sq. metres) Full planning permission exists for this secluded ground floor premises in this 19th Century Georgian ‘Tanyard’ building. Nestled on the Lennon riverbank, these premise retained many of it’s original features. Ample car park spaces available. Other Features: -Excellent Location -Situated overlooking the flowing River Lennon -Negotiable Lease to suit interested party -Private car park
Kiosk Unit, Millennium Walkway, Dublin 1 Rent Negotiable Restaurant / bar / hotel to let or for sale The property is located on the west side of Millennium Walkway between Abbey Street Upper and Strand Street Great close to the entrance to Jervis Shopping Centre. The pedestrianized shopping district of Henry Street which is one of Dublin€TM prime shopping areas is located nearby. Neighboring tenants include KOH, Cactus Jacks, Boojum and Spar.
Accommodation comprises of the following: Restaurant & Serving area (116 sq mtrs) Preparation, staff rooms & store (22 sq mtrs) Lobby, ladies & gents toilets (36 sq mtrs) Total: C.174 sq Mtrs (c.1873 sq ft) restaurant
Excellent transport services in the immediate vicinity include: Jervis Red Line LUAS Stop which serves Connolly and Heuston
Job OF THE MONTH
JOBS Restaurant receptionist required for Geisha Restaurant, Marina Village, Malahide, Co. Dublin
Sous Chef required for Four Seasons Hotel, 4 Simmonscourt Rd, Dublin 4
Seeking an energetic, bubbly and enthusiastic Restaurant Receptionist to join the front office. The ideal Restaurant Receptionist will have solid experience working in a busy upmarket restaurant. Someone who is looking to develop their career within the catering industry. The successful Restaurant Receptionist will be fully trained to use the in-house operating system. On a day to day basis the successful applicant will be:
Four Seasons hotel are now inviting applications from skilled and creative sous chefs to join their winning brigade.In order to apply you must have:
-Taking telephone reservations -Typing emails -Keeping the front desk area clean -Storing customer clothing upon their arrival -Hosting guests to their tables -A strong command of the English language is essential along with competent computer skills.
Savills is pleased to present the sale of The Radisson Blu Hotel and Spa. The property comprises 126 modern bedrooms, bar, restaurant, extensive conference and banqueting facilities, with Spa and Leisure club; tastefully incorporated into the historic Ditchley House. The property is being sold subject to a Management Agreement with Rezidor Hospitality A/S. This property offers a fantastic opportunity to acquire a profitable hotel situated in the vibrant Cork hotel market. The hotel comprises 126 bedrooms, extensive conference and banqueting facilities, with Spa and Leisure club tastefully incorporated into the historic Ditchley House. Great Island Ball Room is the main function room which divides into two smaller function rooms. In addition there are 9 further elegant meeting rooms in Ditchley House. Each room is air conditioned and fitted to a high standard. Leisure Centre and FacilitiesThe Retreat Spa 9 spacious spa treatment rooms Hydrotherapy pool Relaxation Suite 18m swimming pool (Incl kids pool) State of the art gym Gym Studio Sauna/ Steam room
- 3 / 4 years experience in a similar role - Reading, writing and oral proficiency in the English language. - Extensive experience in hotels or other similar facilities. - Must have full knowledge of cooking and presentation of food for all departments in the kitchen. - Must have full knowledge of sanitation requirements in handling food. - Strong leadership, training, communication and organizational skills.
Chef de Partie required for Paddy Reillys Irish Pub in Basel, Switzerland Paddy Reillys Irish Pub are looking to recruit a senior chef de partie to join their kitchen team at Irish Pub in Basel Switzerland. You will need to be highly organised in your approach to work and be able to work under pressure. The successful candidate will possess the following attributes: -Ability to use own initiative -2-3 years chef de partie experience -Excellent communicator and fluent in English -Teamplayer
Euro Refrigeration Group
GLYCOL & ENERGY SAVINGS Know the Facts before you choose There is confusion and misconception among the trade in relation to 50% energy savings. Yes it is true that if you remove multiple compressors and replace them with a single system that such savings are possible.
But There are Greater Savings to be Achieved! By Combing Glycol with Proven Refrigeration Technology ERG have followed the most energy conscious industries, both the supermarkets and multinationals. We have adapted their Industry Endorsed Refrigeration Technology for multiple refrigeration systems combined with the ERG Glycol System specifically only for Ice Cold Beers. With this combination we can offer even greater savings. Hence, ask the question if a single glycol system was the most energy efficient solution for all refrigeration applications i.e. Bottle Coolers, Coldrooms etc. then why has it not been endorsed worldwide by the industry. In outlets that require Ice cold sub zero draught beers combined with ice fonts one centralised glycol system combined with chiller plates is the perfect solution for replacing under counter coolers.
ERG GLYCOL CHILLER PLATES
We at ERG are setting new standards to achieving the total refrigeration solution at the lowest cost. With 23 years of experience and designing systems from the largest to the smallest applications ERG is the market leader in its field. So make the right choice, call ERG for a free site survey today. Our success is our customers and our reputation.
Unit D1, North City Business Park, North Road, Finglas, Dublin 11.
Phone: 01 8081373 Visit Our Website on www.erg.ie ERG 6000 GLYCOL MACHINE