New Appointments at Dalcassian Wines & Spirits

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In Conversation with: Alltech Craft Beer Festival The Expensive Stuff Hot Drinks Training Big Ideas, Small Kitchen Vernon Catering A triumph of beer, gin & more...... p11 Why has the price of premium wine Staff training and the hot drinks Maximising opportunities in a small How apps can streamline your ordering skyrocketed?...... p14 conondrum...... p15 kitchen...... p17 process...... p10 New Appointments at BWG Foodservice Sales Dalcassian Wines & Spirits to Top €100m in 2017 WG Foodservice has an- lowing the completion of a €5m nounced that its sales in investment programme which B2017 will surpass €100m saw BWG Foodservice en- for the first time in the compa- hance its nationwide logistics, ny’s history, having recently upgrade its IT systems, and ex- secured a number of significant pand its infrastructure through supply contracts nationwide. warehousing developments. The company, which is part 2016 represented the sixth of the BWG Group, recorded consecutive year of growth sales growth of 15% in 2016 fol- for BWG Foodservice. A key

John Dillon, Managing Director Dalcassian Wines & Spirits pictured with the team.

alcassian Wines & the on and off-trade. Prior and off-trade. Spirits has announced to joining Dalcassian Wines Julie joined Dalcassian D further expansion & Spirits, Frank held senior Wines & Spirits in 2011 as with three senior appoint- management roles in Dillon an area sales manager, later ments, including a new com- Bass (NI) and Counterpoint taking up the role of regional mercial director. Wholesale. Frank will lead sales manager. Prior to join- Co. Down native Frank the 30-strong sales team in ing the company Julie spent O’Hanlon takes up the role business development and over 11 years working in the of Commercial Director fol- expansion across their 100- hospitality sector and hotel lowing 30 years working plus wine and spirit brand management in Ireland and in the licensed trade both portfolio. abroad, holding roles in north and south of the coun- Julie McMahon has been Buswells Hotel Dublin and try. Frank spent 27 years appointed Wine Trade Mar- the Sea Pires Resort in South with Diageo Ireland, head- keting Manager, represent- Carolina. ing up sales and commercial ing in excess of 40 premium Julie is well-schooled in management roles in both wine ranges in both the on the drinks business, and the ... cont on page 2 ... cont on page 3

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Where Ireland’s Food & Drink Professionals Get Their News & Views 2 News @FFTresource | Mar 2017 ... cont from page 1 New Hotel New Appointments at Dalcassian Wines & Spirits Classification third generation of her fam- nounced as Marketing Man- Lisa joins from PepsiCo, Tropicana. Criteria ily working in the industry, ager for Dalcassian Wines where she spent over seven She previously worked in following in the footsteps of & Spirits, co-ordinating all years on the trade market- the wine business as sales Introduced her grandparents and her marketing activity across the ing team with focus on the representative for Kelly own parents, who worked in company, working directly snack side of the business, Wines. She holds both in- IDL, Gilbeys and Diageo. on activation and execution representing brands includ- termediate and advanced Lisa Deveney has been an- with the sales team. ing Walkers, Doritos and WSET qualifications. Rare Bushmills Single Malts Released ushmills if set to release with the unique distillery char- two rare, small batch 16 acter of the unique Bushmills Band 21-year-old single spirit made from 100% malted malts in the coming weeks, Irish barley.” both of which are matured and The complex and fruity finished in three different cask Bushmills 16 year-old single Fáilte Ireland has published types to create unique, rich malt has been aged for at least details of its new Hotel Classi- flavour profiles. 16 years in a combination of fication Criteria 2017, following Both of these aged single Bourbon casks and Oloroso consultation with the Irish Ho- malts from Ireland’s oldest Sherry butts, before being tels Federation (IHF). working distillery, recently vatted and married for nine The Hotel Classification Cri- purchased by Jose Cuervo months in large old port pipes. teria were last changed in 2006 from previous owners Diageo, This ageing and finishing and have been updated to re- boast a list of international has produced a smooth and flect today’s consumer needs awards. Only a small select sweet single malt that tastes number of casks of Bushmills mature beyond its years, with based on international bench- marking and consumer re- small-batch, triple-distilled flavours of honeyed nutty Colum Egan Master Distiller at Bushmills. malt whiskey are matured to maltiness, toasted wood and search. The criteria will come this age for release in these sweet port wine. Bushmills 16 into effect on Monday 13th With a mellow maltiness, with gle malts, so we’re delighted annual limited editions. year-old single malt has won March, 2017. notes of wood and raisin, tof- to release these rare expres- Colum Egan, Master Dis- more than two dozen gold fee sweetness, soft spice with sions for the ultra-premium The new criteria set out the tiller at Bushmills Irish Whis- awards in international com- hints of vanilla, dark chocolate, end of the Irish whiskey cat- standards by which all hotels key, said: “To craft malts of petitions. mint and leather. egory. They are both limited that have made the registration this age and quality calls for Even rarer is the Bushmills The Bushmills 21 year-old editions and will be available requirements can be subse- all our expertise and knowl- 21 year-old single malt. Ma- single malt has won a string of only from specialist indepen- quently graded upwards from edge. By carefully nurturing a tured in American oak Bour- international awards and has dent retailers and on-trade small number of casks in our bon and old Oloroso Sherry two to five star classification been classed as Best Irish Sin- outlets.” warehouses so that they age in casks for at least 19 years, it levels. This follows the intro- gle Malt in Jim Murray’s 2017 Bottled at 40% ABV, they the optimal conditions, we can spends two further years mar- duction of new hotel registra- Whisky Bible. will have an RRSP of €95 for the draw layers of exquisite fla- rying in Madeira wine casks tion regulations in August 2016, Colum Egan added: “There Bushmills 16 year-old and €175 vours from the wood, ensuring to craft a single malt of depth, which set out the criteria by is strong demand for Irish sin- for the Bushmills 21 year-old. they are perfectly balanced richness and complexity. which an accommodation pro- vider could be registered as a Contacts: hotel. • The classifications cover For any editorial, pr or content related queries please a combination of physi- contact: [email protected] Tel: +353 1 254 9860 In this Issue... cal and service offerings which determine the grad- For subscriptions, accounts or general enquiries please News A look at this month’s top headlines...... ing granted to the hotel, in- contact: [email protected] Tel: +353 1 254 9860 p2 onwards cluding: Queries with relation to advertising should please be In Conversation with: Vernon Catering • More flexibility in the de- How apps can streamline your ordering process...... addressed to: [email protected] Tel: +353 1 254 9860 p10 sign of rooms • Greater scope in the de- Alltech Craft Beer Festival All material copyright 2017. No part of this publication sign and delivery of the A triumph of beer, gin & more...... p11 may be reproduced, stored in a retrieval system or food and beverage offer- transmitted in any form or by any means without the ing prior consent of the Publisher. Opinions and comments The Expensive Stuff Why has the price of premium wine skyrocketed?...... • Online reservation and herein are not necessarily those of the Publisher. Whilst p14 booking confirmation sys- every effort has been made to ensure that all information contained in this publication is factual and correct at Hot Drinks Training tems Staff training and the hot drinks conondrum...... time of going to press, the Publisher cannot be held p15 • Wifi and internet access in responsible for any inadvertent errors or omissions the room Big Ideas, Small Kitchen contained herein. Fáilte Ireland’s Head of Hos- Maximising opportunities in a small kitchen...... p17 pitality and Standards, John FFT.ie, Top Floor, 6 Clare Street, Dublin 2. Lighter Side Mulcahy explained: “Almost 11 This Month’s Poll: A look at this month’s lighthearted stories...... p18 years have passed since hotel classifications were last drafted Are you planning on increasing your gin selection in Letters and the consumer experience Your questions answered...... the coming months? p19 has changed a lot since then. These new criteria provide op- Answers to [email protected] portunities for greater flexibility Last Month’s Poll: in the manner in which Irish ho- Design... tels meet the needs of the mod- Is the government doing enough to alleviate the ern traveller.” capital’s hotel room shortage? Clear Designs For more information on the Telephone: 01 445 9363 documents, visit http://www.fail- [email protected] teireland.ie/Supports/Get-qual- Yes: 32% No: 68% www.cleardesigns.ie Clear Designs ity-assured/Hotels.aspx. Mar 2017 | @FFTresource News 3 ... cont from page 1 9 White Deer Selects Beatson BWG Foodservice Sales Clark for New Bottles to Top €100m in 2017 o. Cork based 9 White said co-owner Deer has chosen UK Gordon Lucey. Cglass manufacturer “They’re very Beatson Clark for its new line willing to talk of embossed beer bottles, as about ev- the UK company continues to erything and make inroads into overseas they’re very markets. helpful if you Under the deal, the brewery have any is- takes both a 500ml standard sues. Doing amber beer bottle from Beat- business with driver of increased sales last ticularly excited about the fact son Clark for its own contract Beatson Clark year was its enhanced fresh that we’re forecast to hit €100m and chilled category which bottling line and an embossed is a fast and The new bottles will be available nationwide. sales for the first time this year. standard beer bottle for its easy process, delivered 26% growth overall, We’re now a major player in reflecting growing demand own range of beers. which is why embossed bottle is a custom- Ireland’s foodservice industry for healthy food offerings in The contract was arranged we’re still with them.” ised version of our standard and this is down to our relent- the marketplace. The frozen through Dublin-based pack- “We gave Beatson Clark 500ml BC beer bottle it fits on less focus on always delivering category also enjoyed growth aging specialists The Packag- our logo and they came up the brewery’s filling line with high quality produce at a com- of over 20%, which was facili- ing Centre. with an embossed prototype no need for change parts, sav- petitive price point, efficiently tated by continued investment 9 White deer brews six dif- that we were happy with. ing both time and money. as possible through our unique in range development and in- ferent beers, from pale ales When we looked at the figures “We can offer this service of supply chain.” to a triple-hopped black IPA, it was a no-brainer to be hon- customising standard bottles novation across key frozen cat- Over the past 18 months, the and recently launched a com- est,” explained Gordon. by adding embossing onto the egories. company has secured major pletely new range of gluten The customised version of finish moulds for production BWG Foodservice serves supply contracts totalling €29m the island of Ireland from three free beers – the first of its kind the bottle has the brewery’s runs as low as 150,000 units. with the HSE and leading ca- multi-temperature depots in in Europe. white stag logo embossed This reduces the cost of the tering groups Baxter Story, Dublin, Cork and Galway, sup- “When we started out we on the neck and the words moulds by more than half and Gather & Gather and First ported by 20 Value Centres were using another bottle ‘9 White Deer’ embossed gives the brewery a unique Choice Purchasing. across the country. It delivers manufacturer but we missed around the shoulder. bottle design which really Commenting on these con- food solutions to over 20,000 that close attention to cli- Charlotte Taylor, Marketing helps the brand to stand out tracts wins, John Moane added: ents’ needs that we’ve since Manager at Beatson Clark, retailers, caterers, hotels, on the shelf.” “Being selected by these part- found with Beatson Clark,” commented: “Because the clubs, restaurants, institutions, health boards, fast food out- ners has been transformational, lets, and publicans. In addition representing a significant addi- Win a Night at the Home of Guinness to a general increase in out- tion to our nationwide business. of-home eating, the business It’s hugely exciting because it he Guinness before being has benefitted from uplift in gives us access to some of Ire- Storehouse has handed the tourism nationwide resulting in land’s leading organisations, Tpartnered with Airbnb keys to the improved trade across the hos- their staff, their customers, and to unveil Ireland’s first Night Guinness pitality sector. their patients.” At competition, by listing the Storehouse. Commenting on the compa- BWG Foodservice is the seven storey visitor attraction Starting at ny’s performance, John Moane, foodservice division of BWG as a unique residence on its No.1 Thomas Managing Director of BWG Group, Ireland’s leading con- website. Street, Wholesale, said: “We were venience retail operator and One lucky fan and a family home delighted with the growth de- one of the country’s largest friend will get the first ever to Arthur, livered in 2016 but we are par- wholesale groups. opportunity to spend a night Guinness at the home of Guinness – Archivist for free! The competition Eibhlin Colgan sees the iconic Gravity Bar will take the converted into a loft and the winner on filled with hundreds of years Guinness Gates opened for a a historical journey of the of history,” said Paul Carty, once in a lifetime experience. brewery along 19th century Managing Director of the To be in with a chance railway tracks and through Guinness Storehouse. “We’re to win, would-be residents hidden tunnels. The winners proud of Guinness’ heritage, Save up to 90% on Labour by using are invited to answer the will enjoy a full Guinness and as the competition is a THE CUTLERY POLISHER...... following question: ‘What Storehouse experience with once in a lifetime event, it was Dries - Polishes - Sanitizes Cutlery makes you the world’s private tour topped off with a important for this first Irish View demo on www.ghenterprises.ie biggest Guinness fan?’ six course dinner, designed Airbnb Night at, to provide Entries can be submitted at with Irish ingredients the winner with everything www.airbnb.com/night-at/ and Guinness pairings a Guinness enthusiast would guinnessstorehouse. The by Guinness Storehouse appreciate.” Save on labour/water/detergent competition closes on 22nd Executive Chef Justin “Guinness is one of the & electricity costs by using March and the prize can be O’Connor and served in the most iconic beers in the THE DECARBONISING TANK... redeemed on 24th April only. surroundings of the Gravity world, and we are excited Removes grease, grime and the heaviest carbon For 24 hours, the Gravity Bar. to open up the opportunity from pots, pans extractor filters, tops of cookers, to live in its home for the oven internals, baking trays etc. Bar will be completely Following the Night at the Visit www.ghenterprises.ie transformed for the winners Guinness Storehouse, the very first time,” said Aisling to enjoy a VIP experience winners will be treated to Hassell, Global Head of complete with a Guinness an Irish breakfast before Customer Experience, Save on Time & Labour by using tasting bar with private meeting with Guinness Airbnb. “Dublin has such THE GLASS POLISHER...... butler, “perfect pint”-shaped Brewer, Peter Simpson, who a deep cultural history and bed, pool table, life-sized will teach the winners how brewing is a big part of this. Jenga and giant telescope for to create their very own Through our partnership a night under the stars. Guinness brew. with Guinness Storehouse, Call us for a FREE on site Demo The winners will be “The lucky winner will be we’re excited to magnify this welcomed by Domhnall stepping into our founder’s heritage and bring it all to life Tel: 068 28133 Tel: 00 353 68 28133 (NI) Marnell, Guinness shoes and given the keys to through this unique overnight Email: [email protected] | Web: www.ghenterprises.ie Storehouse Beer Specialist, a legacy experience that’s experience.” 4 News @FFTresource | Mar 2017 Louth Student Crowned 234 Room Dublin 8 Hotel Given Green Light Knorr Student Chef A new €40m 234 bedroom a reduced height hotel on the hotel in The Liberties area of site, in spite of local residents’ Of The Year Dublin 8 has been given the opposition. The revised sub- green light, having initially been mission was supported by Fáilte rejected in October 2016 owing Ireland, which warned that the to concerns over the height and size of the proposed develop- ongoing acute shortage of hotel ment. room in Dublin posed a major The new hotel will be built threat to expansion in the tour- on Dean St, overlooking St. Pat- ism sector. rick’s Cathedral and beside the Fáilte Ireland’s Mary Stack well-known Fallon’s Bar. said in the submission “the ad- The original planning per- ditional tourism for Dublin City mission called for a 263 hotel is to be welcomed, however, however this was opposed by there is a major threat to its fu- An Taisce, who claimed that “In view of its excessive scale ture because of the acute short- and bulk in relation to the his- age of hotel bedrooms in the toric medieval setting close to city centre”. An Taisce did not St Patrick’s Cathedral, the pro- oppose the new proposal. posal would be contrary to the The hotel is the family-owned provisions of the Dublin City ndrew Reddan, rep- of Technology. off the east coast of Ireland in a Hodson Bay Group’s first ven- Development Plan 2017”. The ture into the Dublin market. resenting Dundalk In- Students were challenged little village called Baltray. I’m national trust also claims that The group already operates the Astitute of Technology, to create a starter using Irish also a keen supporter of local the hotel would be a seven sto- has been crowned the Knorr seafood and a main course producers. rey building in a predominantly Hodson Bay hotel outside Ath- Student Chef of the Year 2017 celebrating Irish beef. Stu- “The concept of the dishes three storey landscape. lone, along with the Sheraton after a cook off hosted by Cork dents were also asked to is trying to combine food, sci- However, Dublin City Council Hotel in Athlone and the Galway Institute of Technology. demonstrate an understand- ence and art to create dishes has now given the go-ahead for Bay Hotel. Andrew successfully fought ing of the challenges of culi- full of culture, history and off the challenge of ten other nary sustainability, food waste modern techniques, while young chefs to claim the top management and allergen using local, seasonal produce prize. Celebrating its 20th awareness. sourced on my doorstep.” year in 2017, the competition Andrew impressed the Speaking at the awards is open to catering colleges, judges with his starter of Irish presentation, Mark McCarthy institutes of technology and seabass with Carlingford mus- said: “The Knorr Student Chef training centres across the is- sel ragout with lemon curd of the Year competition is an land of Ireland. and mint risotto. For his main ideal platform for the country’s The theme of this year’s course, he served a beef tast- brightest talents to not only competition was provenance: ing, which comprised seared demonstrate their culinary the story behind the menu, sirloin, cheek croquette, bone flair and talent, but to also de- and was focused on celebrat- marrow crumb with carmel- velop new skills that are cer- ing Irish produce. This year’s ised celeriac puree. tain to serve them well as they competition was judged by Completing the top three embark on what I am confi- a panel comprising Unile- was Kyle Lynch from Cork dent will be long, successful ver Food Solutions’ Business Institute of Technology and careers. Development Chef, Mark Daniel Lenihan from Athlone As well as the Knorr Student McCarthy. He was joined by Institute of Technology, who Chef of the Year title, the win- special guest judge and win- finished in second and third ner will receive a culinary ex- ner of the National Chef of the place respectively. The hy- perience in New York. On the Year by the UK’s Craft Guild giene award was presented to first night, the winner will dine of Chefs, James Devine. Join- Susannah Doupe from Letter- in the multi award winning and ing the panel also were Fergal kenny Institute of Technology. three starred Michelin restau- O’Sullivan, Chief Executive Andrew explains the story rant, Eleven Madison Park. Officer of the Coeliac Society behind his menu: “The dishes They will also get an opportu- of Ireland and Ann O’ Connor, were inspired by my experi- nity to take a food tour of NY. The new hotel will be built beside Fallon’s pub, a Chef Lecturer, Cork Institute ence as a fisherman, fishing protected structure. Mar 2017 | @FFTresource News 5 BDO Development Leading €6.35m Investment in Broderick’s

Capital under the “Broderick’s”, “The Fund pro- Irish Flapjack Company” and vides de- “Ina’s Handmade Foods” velopment brands to the retail and food and growth service sectors. The compa- capital for ny’s product range includes established, options in the healthy, gluten mid-sized free and “indulgent” catego- and profit- ries. able Irish Demand for Broderick’s is compa- increasing in a number of sec- nies to as- tors, including the continued sist them rise in café culture, the trend to achieve towards healthy yet indulgent and accel- products and the ever-ex- erate their panding gluten free sector. export-led Investment Director of The growth BDO Development Capital plans. Fund, Andrew Bourg, who has The joined the Broderick’s Board, project is said: “Broderick’s is a first for supported the Fund in terms of it being by the De- both a food company as well partment as a family owned venture, of Jobs, En- both of which are focus areas L-R: Bernard Broderick, Barry Broderick and Andrew Bourg (Investment Director, Development Capital). terprise and for the Fund. It is one of many Innovation Irish family-run food compa- n its sixth investment to food company which was es- be put towards the purchase through En- nies that are export-focused date, BDO Development tablished in 1984. of a 5,000 m sq. facility in Dub- terprise Ireland’s investment with ambitious growth plans.” ICapital Fund is leading a The €3.2m investment in lin 24, increased international in the BDO Development Cap- Broderick’s was advised by €6.35m investment round in Broderick’s by BDO Devel- sales and distribution, and new ital Fund. Baxterworld and Wallace, Cor- Broderick’s, the family-owned opment, along with Enterprise product R&D. Broderick’s manufactures porate Counsel while Beau- and managed confectionery Ireland and bank funding, will The BDO Development and sells a range of confec- champs acted for The BDO tionery bars, treats and cakes Development Capital Fund.

QUALITY SERVICE GUARANTEE

Sourcing the best in Irish produce from local We operate a 6-day timely delivery service We aim to meet the needs of our customers farmers on a daily basis means there is no in refrigerated controlled vehicles. We also through the supply of quality produce. compromise on freshness. We have built up offer a 2nd same day delivery service in Quality control is very important to us and strong supplier relationships in France and Dublin City from Monday to Friday. we are always reviewing our own Europe assuring the availability of quality suppliers based on the quality of produce has gone from strength to strength. their deliveries. 6 News @FFTresource | Mar 2017 Fish City Belfast Launches Healthy Options Menu

ters around Northern Ireland John and Grainne’s innovative are fast approaching sustain- business and offering to their able levels. We would hope customers. This event has that the exit of the EU does not showcased their new healthy threaten this approach by our options menu as well as new local fisheries and reach the opportunities on the horizon. target of sustainable levels. It has been a great success as “According to the MSC Fish City continues to flourish.” ‘“Consumers can help reduce “Great care is taken in pre- the strain on certain species paring our own batter, ensur- by demanding that the fish ing it is light and full of flavour. they eat comes from sustain- Every portion of fish is cooked ably managed stocks and is to perfection and everything caught or farmed in a way that is homemade, from tartar causes minimal damage to the sauce to our mushy peas and marine environment and other sauces,” said John Lavery. hristopher Elliott from us numerous awards and ac- rant in Northern Ireland to wildlife.”’ While John focuses on the Queen’s University, a creditations nationally and in- be MSC Certified, allows us We at Fish City strongly quality of all fish and produce Crenowned expert on ternationally in our sustainable to trace species of fish from believe this and we have in- prepared by his team, Grainne fish sustainability, was the key and environment practices, ocean to plate. This ensures troduced new fish species, manages front of house and speaker at the recent launch of healthy eating, food quality they are from healthy sustain- including ‘Red fish’, a recently welcomes customers to the Fish City Belfast’s Healthy Op- and marketing.” able stocks safeguarding our MSC certified species which is restaurant, stating: “We are tions Menu. Guest speaker Professor oceans for future generations. beautifully sweet and tender. keen to promote fish and chips Fish City owners John and Elliott stated: “the concept of “We have a strict policy We are one of the few restau- as one of the most nutritionally Grainne Lavery have intro- Fish City is absolutely in keep- guide available to the public, rants in Northern Ireland to balanced takeaway options in duced the new red fish species ing with reconnecting people highlighting our commitment have this fish on our menu. the UK. onto their menus. Welcoming with what they eat, to under- to only serve fish from sustain- “We decided that we could “We are customer focused guests to the launch, John La- stand that fish is delicious and able waters. We must support do more to promote the issues and customer lead and one very shared his vision by stat- nutritious but also sustainable sustainable fishing to ensure and challenges faced by our of our many success stories is ing: “we at Fish City have a and traceable is incredibly im- fish stocks can be maintained fishermen and supply chain. to have our menus translated strong ethos on sustainability, portant.” for future generations, mean- Dr Lynn Gilmore of Seafish into different languages, sup- traceability and nutrition. We “Partnering with the Ma- ing that if we catch it, it must N. Ireland who attended the porting our local community as have a solid commitment to rine Conservation Society, be easily replaced. launch, said: “Healthy and well as our tourism industry.” these beliefs which have won and being the first restau- “We are pleased that the wa- sustainable seafood is key to GBK South Anne Street Liam Edwards Elected as Restaurants Association Reopens After Refurbishment President

Liam Edwards in Kinsale. Pic: John Allen.

iam Edwards, proprietor hope to build on the positives of Jim Edwards Bar and within the restaurant business. LRestaurant in Kinsale, has Through the RAI, I look forward been elected as the new presi- to working with likeminded A look inside the first floor interior. dent of the Restaurants Associa- groups – the Irish Hotels Fed- tion of Ireland (RAI). eration, the Licensed Vintners ourmet Burger Victorian shop front and sash timber, marble The appointment was con- Association and Vintners Asso- firmed at the association’s 46th Kitchen on South Anne windows, while adding details and brass bar. At the rear of the ciation of Ireland – who like us, Street, Dublin 2, has Annual General Meeting and G and modern touches to create restaurant you’ll find exposed, want to make Ireland’s hospital- reopened following a major re- a classic burger bar vibe. original stone and brickwork Conference at The Lodge at ity and tourism industry the best furbishment as part of the com- The ground floor of the South with high level planting, giving Ashford Castle, Cong, Co Mayo, it can be. pany’s €3.5m investment plan. Anne Street GBK is divided into an indoor-outdoor feel. The upon Monday March 6th. “For this to be successful, we The high profile site on a variety of seating areas. The stairs dining area has a cosier Liam was born into the family South Anne Street has been front area features pale stained and retro feel with dark stained businesss, which was set up by will need to work closely with designed to enhance and re- oak wall paneling with brass timber paneling, mid-century his father Jim in 1971, and is fa- government and I look forward veal the building’s existing fea- inset tables; while a brass style furniture and fluted ban- mous for its seafood and steaks. to meetings with our ministers tures, exposing raw brickwork screen divides this from the quettes. Speaking at the conerence, for tourism, health and educa- and renovating the remaining Liam said: “In the year ahead I tion.” Mar 2017 | @FFTresource News 7 Just Eat Annual Results Show Strong Growth ust Eat has reported its re- During the period, orders 2015. eateries for lunchtime and tress, Chief Executive Offi- sults for the year ended 31 up 42% to 136.4m, with reve- The Just Eat app has been evening options. Over 80% of cer, commented: “2016 was JDecember 2016, with rev- nues up 52% to £375.7m. The downloaded over 850,000 customers now order via the an important year operation- enues up 52% to £375.7m and company processed orders times in Ireland since it was app and on mobile devices. ally, positioning the business Underlying EBITDA up 93% to worth over £2.5bn for the year, launched, making it easy for In line with the company’s very positively for the future. £115.3m. up significantly from £1.7bn in consumers to access local strategy to be market leader, We continued to invest in our Just Eat ac- technology, brand and people quired and to expand the choice we offer integrated consumers and the benefits businesses we deliver to our Restaurant in Italy, Spain Partners. Our markets remain and Mexico relatively under-penetrated, during the meaning there is considerable year and in runway to generate sustain- December, ably profitable growth across announced the business.” the acquisition Amanda Roche-Kelly said: of SkipThe- “2016 was a great year for Dishes in Just Eat in Ireland and for Canada. The 2017 we’re projecting further proposed growth. As a company we acquisition introduced a brand refresh of hungry- earlier this year which reflects house in the our amplified focus on food UK was also discovery, inspiring consum- announced in ers to make new choices and December, explore the range of over 30 and remains cuisine types including healthy subject to ap- options such as Thai, gluten proval by the free, coeliac, Japanese as well Competition as a variety of gourmet burg- and Markets ers and a range of dessert Authority. options through our 1900+ David But- restaurant partners in Ireland.”

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www.hire-innovation.com | 1890 846 846 | [email protected] 8 News @FFTresource | Mar 2017 C&C Releasing New Bulmers-Branded Cider &C has announced mers and is also produced cider, which represents 13% Belinda Kelly, marketing something new to consumers the release of a new at the Clonmel factory. The of the total alcohol market. director for Outcider, said: such as lower calorie or fruit CBulmers-branded eye-catching packs are de- Bulmers remains the num- “ Product innovation has al- flavoured ciders. Outcider cider, called Outcider, for signed by street artist James ber one cider in Ireland with ways been essential to the has been launched in re- both the on and off trades. Earley. an 86% share of the on-trade evolution of our cider portfo- sponse to a generation that is The new 4.5% ABV cider is It is estimated that one in and 47% of the off-trade mar- lio. It helps keep the market looking for something new.” said to be sweeter than Bul- five adults in Ireland drink kets. alive and continuously brings James Earley explained that the design was inspired by the con- trasting environ- ments of Dublin’s Docklands; a landscape that blends man made and natural elements. “The colour palette was influenced by my family’s heritage in stained glass windows and my own art and graffiti back- ground. It’s a fusion of all three and I’m really happy with the result; it’s art on a can and that in itself is something quite awe- some,” said James. The new cider is available in the on- trade on draught and in the off-trade in 500ml can and 8 pack can formats, and its launch is accompa- nied by a marketing campaign that includes radio, digital, out of home, social media and experi- Seamus O’Hara (Co-Founder, CEO of Carlow Brewing Company) with Simon Tyrrell (Co-Founder of Craigies Cider). mental activations.

Ireland on Show at ExploreGB 2017

pre-scheduled, one-to-one appointments, showcasing Britain and the island of Ire- land to an audience of international buyers from countries such as the US, Canada, Ger- many, China, India and the Middle East. ExploreGB was also an opportunity for Tourism Ireland to highlight the British-Irish Visa Scheme to buyers in attendance from China and India. The scheme enables leisure and business travel- lers from both countries to visit Ireland and the UK on a single visa. Niall Gibbons, CEO of Tourism Ireland, said: “We were really pleased to be Niall Gibbons, CEO of Tourism Ireland, and Deirdre Wells, CEO of UKInbound. Pic: Niklas Hallen. part of ExploreGB once again this year. We already work s part of its ongo- in ExploreGB, VisitBritain’s closely with VisitBritain, paring partnership with flagship international event ticularly in long-haul markets AVisitBritain, Tourism which took place in Brighton like China and India, to target Ireland, together with 13 recently. people travelling to Britain tourism companies from the The two day work- and encourage them to visit island of Ireland, took part shop involved a series of the island of Ireland as part of their trip, and vice versa.” Mar 2017 | @FFTresource News 9 New NI Law Prohibits Food Deposits in Drainage Systems Works Completed n 1st April 2017, Northern Ire- at Youghal Clock Gate Tower Oland sets a new legal precedent when the final clause of the Food Waste Regulations (N. Ireland) comes into effect. This final article states clearly that it is illegal for food business operators to de- posit food waste into the drainage system. The traditional method The works include a permanent interpretative exhibition, costumed storytellers, storyboards and for preventing this is by screen imagery. ensuring that a grease orks have officially ence four eras of time through is positioned in the heart of or food trap is installed Ireland positions itself high on been completed differing historical characters the region and was one of a in the kitchen drain line. the list for tackling food waste. Wat Youghal’s Clock and settings – including a me- number of Cork heritage at- In 2013, the government The new statutory rule of states Gate Tower, and the historic dieval merchant’s dwelling, tractions to be awarded fund- funded research organisation, that from 1st April 2017, it shall building will soon open as a an 18th Century Gaol, a ‘time ing under this scheme. WRAP, produced a food waste be the duty of any person who visitor centre. keeping floor’ and a former Chief Executive of Cork report highlighting that up to produces food waste to ensure The works include a per- family home. County Council Tim Lucey 25kg/yr. of food waste per per- that food waste is not deposited manent interpretative exhi- This capital project was commented: “The potential son went down the kitchen sink in a lateral drain or public sewer. bition, costumed storytellers given €200,000 from Fáilte of the Youghal Clock Gate and also, that within the hospi- It is anticipated that this new presenting and animating 700 Ireland’s New ideas in An- Tower was identified over a tality and food service sectors, food law will also have implica- years of history, storyboards cient Spaces capital grants decade ago. Together with as much as 50% of food waste tions for local government plan- and screen imagery support- scheme. The scheme sup- the support of Failte Ireland could be disposed of via macer- ning and building regulations ing the story, and an audio ports the improvement and and the people of Youghal, an ators, wasteful food preparation as well as sewerage service guide to assist the experience development of visitor expe- iconic attraction is now open or incidental wash down proce- operators and local authority for non-English speakers. riences throughout the Ire- and will be a wonderful addi- dures. environmental health and food Over the four floors of the land’s Ancient East region. tion to the tourism offering we With this legislation, Northern standards agencies. tower, visitors can experi- Youghal’s Clock Gate Tower have here in Cork County.”

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*Source: ROI Sales Out Value Sales 52 w/e 30 Oct 2016. **UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Register at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts that can be redeemed for rewards against stipulated points. Points available in relation to purchases of participating Unilever Food Solutions products through nominated participating wholesalers. Retain copy invoices as proof of purchase. Internet access and further purchase required. Subject to availability. The Scheme and membership registration commenced at 9:00 GMT on 1st March 2016. Accounts or any outlets that have a direct relationship with Unilever Food Solutions are excluded. Participation at Unilever UK’s sole discretion, who reserves right to alter, withdraw or terminate at any time upon reasonable notice to members. All entrants deemed to accept and be bound by terms and conditions. Full list of rewards, further information and full terms available on www.ufschefrewards.com. Promoter: Unilever UK Limited, trading as Unilever Food Solutions.

UI14269 Lyons_Gold_200_Envelope_March_Campaign_HospitalityIreland_W183xH123_AW.indd 1 31/01/2017 15:47 10 In Conversation With... @FFTresource | Mar 2017 App Technology; Keeping Things In Order The future is of course digital - consumers are ordering the majority of their takeaway meals via apps, fast-evolving POS software and hardware, coupled with clever innovations in the payments space, is increasingly doing away with cash and physical receipts, and wholesale transport logistics is being transformed by automated systems.

ne area that has Sullivan of Vernon. place the order. chef can be the administra- those two products. Small largely been left “We were ringing cus- Astonishingly, the com- tor and below that can be things like that, we learned O untouched, and has tomers and saying, we pany has found that order- multiple user accounts that as we were testing.” traditionally been as slow know you left a message ing via the app is “at least the administrator can give “People now are able to as can be to change, is asking for tomatoes, but 50% quicker than the stan- various levels of rights to, see our full product range, chefs and proprietors or- can you just specify what dard ordering system”. from making a full order to so we’re getting constant dering stock. It’s only rel- type. But chefs forget, Signup is expectedly giving suggestions on what feedback saying they atively recently that many they’ve got busy lives, simple and is carefully needs to be purchased. didn’t know we stocked suppliers have finally been they don’t necessarily re- looked after by the Vernon Despite only soft launch- all this produce. So for us able to do away with fax member certain specifics, team. Unlike others who ing in the last six months, that’s been quite benefi- machines. The vast major- they might just say tomato may launch an app and sit almost 25% of Vernon’s cial,” says Ronan. ity of orders are currently and hope that we know back expecting users to customers are now regu- With the service still on fulfilled with written forms what they mean,” he con- suddenly appear, Vernon larly using the app. “It’s soft launch, Ronan is keen and phone calls. This is tinues. “A primary focus Catering is proactively not something we’ve really to continue developing the slow, counterintuitive and for us was just to make it working with customers to been talking about, we’ve service and build in addi- prone to errors. easier for the customer. facilitate the digital transi- been mentioning it to cus- tional functionality. “We’re An obvious solution is to Pretty much everyone has tion. “We’ll come out, we’ll tomers as we go along and hoping to better commu- develop an app, which is a smartphone now, so if the download the app onto working with them on it. If nicate special offers and exactly what Dublin-based ordering facility is on your your phone, we’ll have it people are keen to go on it seasonal products. So suppliers Vernon Catering phone it’s easier than hav- self-populate with your fa- we take the next step with for example if wild garlic has gone and done. ing to ring in.” vourites - we’ll go through them,” says Ronan. leaf is in season we might “The app improves com- Like with online shop- your order history here The app has allowed the want to display that prom- munication. Often mis- ping, the app self-popu- and from that we’re able team at Vernon to look at inently on the app, and to takes happen just through lates - so once logged in, to pull out all the prod- their service from a differ- alert people who ordered miscommunication. Peo- the app displays all your ucts you’ve ordered in the ent perspective. “We up- it last year that it’s in stock ple would ring and ask for favourite items and regu- last month and that will be dated a lot of descriptions again.” a box of tomatoes, when lar orders. The app makes populated into the app and and improved list locations To learn more about the obviously we have four or reordering much faster then it’s ready to go,” ex- of products, for example app, and to set up a meet- five varieties of tomatoes, - rather than having to fill plains Ronan. we noticed people ordering with Vernon Catering, such as plum, beef, cherry out a form and then ring The system allows for ing celeriac would order contact the team on 01 707 and so on. And that causes it in, you can just go into multiple users - for exam- celery by mistake so we 2364 or visit www.vernon- problems,” explains Ronan the app, run through it and ple, the proprietor or head put a separation between catering.ie. Mar 2017 | @FFTresource Drinks 11

Reuben Gray Chairman of Beoir, supporting craft beer in Ireland. Email Reuben. The Big Winners at the [email protected] Alltech Brews & Food Festival

The last weekend of February saw the return of one of the highlights of the Irish beer calendar, the Alltech Brews & Food Festival at Dublin’s convention centre. There were over 50 exhibitors of beer, cider, spirits and food at the event with a staggering 400 different beers being served.

• Yellowbelly Brewing, at the beer festival. There was Yellowbelly Ursa Major a memorial just inside the en- • The White Hag Brewing trance to Oliver Hughes so it Co. Black Boar Imperial was a fitting place to hold the Oatmeal Stout ceremony and present the • Rye River Brewing Co. award. Crafty Brewing Co. Was it perfect? No of course American Style Pale not. The one issue the festival Wheat Ale suffers from is music. Many beer festivals have the same Moving on from the Beer & issue though. The stage is Cider Cups, the festival itself right there in the hall so when was brilliant. What marks All- a band is playing, it makes tech apart from the other beer conversation with the brewers festivals in Dublin is the loca- nearly impossible, especially tion. The convention centre is if you are near the stage. The right in the city centre which flipside to that is that the en- makes it convenient but more tertainment is welcomed by a than that, the facilities them- lot of people who start danc- selves are wonderful. There ing in front of the stage, so it are plenty of toilets and they has its place. he festival is also home year. Saison, Boyne Brew- are all in immaculate condi- The only other real issue to the Dublin Craft Beer Here are the best in cate- house (Ireland) tion and get cleaned multiple is the choice of receptacle T& Cider Cup, an inter- gory winners from the 2017 • That was a great showing times throughout the day. used - a frosted plastic bea- national competition which beer cup. for Ireland with only the There are drinking water sta- ker branded by Alltech just gets bigger every year with • Ale: The Pilgrim, Wood lager and pale ale cat- tions dotted around the hall doesn’t work for beer. You along with glass washing sta- need to be able to see what 370 entries from around the Key Brewing (Ireland) egory going to foreign tions. There are multiple big you are drinking, especially if world. Last year, McGargles • Lager: Bronckhorster Ijs- beers. projector screens to watch you want to take photos. The Big Bangin’ IPA from the Rye selbock, Bronckhorster the rugby matches as well RDS beer festivals use regu- River Brewery in Kildare won Brewing Co. (Nether- Here’s a list of all the Irish gold as display information about lar glass but these have the the top spot alongside an Irish lands) medal winners. the festival. The staff are very downside of breaking and cider from Orpens. • Porter & Stout: Yellow- • Boyne Brewhouse, Irish helpful and they run a tight causing a potential health and This year, Ireland wasn’t belly Ursa Major, Simon Craft imperial Stout ship. This is what the con- safety issue. The best com- quite so lucky. The top spot Lambert & Sons (Ireland) • Boyne Brewhouse, Irish vention centre was designed promise would be a hard, went to Horizont Saison Wit- • IPA: Double Bangin’ IPA, Craft Saison to do and they know what clear plastic pint glass like we bier from the Horizont Sörök Rye River Brewing Co. • Kinnegar Brewing, Yann- they’re doing. They also pro- use at the Killarney Beer Fes- gypsy brewery. The winner (Ireland) aroddy vide a dedicated media room tival. of the cider cup went to the • Pale Ale: Narparbier, • Boyne Brewhouse, Irish and run media tastings which My thanks to Alltech for pro- McCashin’s Brewery in New Mad Clown, Narparbier Craft IPA is a great resource for people viding the media pass for the Zealand for their Rochdale (Spain) • Kinnegar Brewing, Big like myself. festival. I’ll be looking forward classic pear cider, or perry as • Wheat: Crafty Brewing Bunny During the recent Beoir Beer to 2018. it’s technically called. It claims Co. American Style Pale • Rye River Brewing Co. of the Year Awards, The White My beer of the month is one of to be New Zealand’s oldest ci- Wheat Ale, Rye River Double Bangin’ IPA Hag won the inaugural Oliver the beers featured at the festi- dery. I’ll have to pay them a (Ireland) • Brehon Brewhouse, Ul- Hughes Award for Best Brew- val so be sure to check it out. visit when I’m there later this • Specialty: Irish Craft ster Black Oatmeal Stout ery. I presented their award Beer of the Month: Boyne Brewhouse Barrel Aged Imperial Stout - Sherry Cask Boyne Brewhouse was a big surprise at Oloroso sherry casks, which held their own Boan the Alltech Brews & Food event - they have Distillery “The Whistler” range of whiskies for 2 gone from three core beers to about 10 or years. so. The result is a complex imperial stout packed Their limited edition barrel aged imperial stout full of chocolate and vanilla notes along with is superb. It’s available in bottles and on draught caramel and a hint of mocha coffee. It’s wonderful as raw (un-oaked) as well as bourbon and sherry and there’s only a few hundred bottles out there cask. The sherry cask is the one that stands out in the wild, so be on the lookout! for me. This beer is aged for four months in

Author:Reuben Gray of Beoir A little taste of edible history

Excellence are delighted to introduce a new range from The Scullery, created by Florrie Purcell, a purveyor of the finest quality sauces, pickles, gluten-free relishes, Christmas Plum Puddings and cakes.

are made using exacting standards Having qualified in Catering and top quality ingredients that taste Management in Cathal absolutely divine. Brugha Street, she travelled and worked her way through three As Florrie herself says, “In my continents broadening both her synonymous with quality, choice and grandmothers & mums time there experience, her knowledge and value. were no additives & preservatives, it appreciation of world tastes. was all about Farm to Fork. Food was Providing a complete range of market natural, fresh and tasted wonderful.” The many awards include Blas na leading brands such as Schwartz, hEireann National Irish Food Awards Napolina, Basso Oils, Kenco & Winner 2009 - 2016, Irish Quality Maxwell House to name but a few, Food Awards 2014 Winner, Irish The Scullery will be a very welcome Quality Food Awards 2013. addition.

Excellence now stock a range of these fine artisan products including relishes, ham glazes, brandy butter, mulled Christmas chutney and onion marmalade.

Excellence are delighted to include this range from The Scullery to it’s extensive portfolio of products Evolved from concepts developed over her Aga as a child helping her Mum, for the Irish Food Service Industry. With over 40 Florrie Purcell has become a successful artisan producer of the finest quality years’ experience gluten-free relishes, pickles, sauces, Christmas Puddings and cakes. in the business, leading supplier of From humble beginnings The Scullery best they can be in taste, texture and ambient catering and recognised and cornered a niche in the presentation. foodservice products, marketplace, realising at the outset Excellence Ltd has Today, things are somewhat different that the modern consumer cares built up a reputation although in many ways, little has deeply about the origin of their food. changed. The products are still created The Scullery has created a range that by Florrie, who remains an artisan is totally free from artificial colours, producer under the supervision of a flavours, preservatives, MSG or GM food technologist, in compliance with For more details on the full range contact us on (01) 832 3300 or go to www.excellence.ie ingredients. BRC, grade A.

The products that you now see are the But the sauces, pickles, gluten-free result of trial and error by the owner, relishes and Christmas Plum Puddings Excellence Florrie Purcell, slaving over her Aga have still got the same genuine honest Specialists in Food Service to ensure that her products are the flavour that consumers yearn for. They

TheScullery_FFT_DPS_350X240mmxX2_Feb2017.indd 2-3 07/02/2017 16:54 A little taste of edible history

Excellence now stock a range of these fine artisan products including relishes, ham glazes, brandy butter, mulled Christmas chutney and onion marmalade.

TheScullery_FFT_DPS_350X240mmxX2_Feb2017.indd 2-3 07/02/2017 16:54 14 Drinks @FFTresource | Mar 2017

Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, contributing editor to the McKenna Food The Expensive Stuff Guide. What’s the best wine in the world? A question often asked yet impossible to answer as it is inevitably a matter of taste and preference.

udging on price, the answer would have to hectares (4 acres) and produces around 5,500 be Domaine de la Romanée-Conti (DRC) – bottles, La Tâche is 5 hectares and produces a good vintage such as 2010 will cost you 12,000 bottles which is not a lot given how many approximately €15,000, in the unlikely event rich people there are in the world. In the 1990s that you could find such a bottle on sale in fine wine was a minority interest, now anybody J Ireland. with money expects to drink the world’s great I’ve not actually tasted DRC’s grand vin, but I wines – raid the average African dictator’s Parisian have tried this producer’s other wines on a few flat and you will find Chateau Pétrus (€2,500) and occasions and they were invariably sublime Lafite (€1,000) along with the Ferrari in the garage. and profound. Pinot Noir from the best sites in Chateau Lafite is equally sought after but costs Burgundy really can be an extraordinary drinking €1,000 because they produce up to 200,000 experience with layer upon layer of perfume, bottle per year. Yet in the late 1990s I bought a texture and flavour all in harmony. Of course red bottle of Chateau Lafite 1993 in New York for $50 burgundy can also be utterly disappointing if you (admittedly around half what it would have cost in choose the wrong bottle or are simply unlucky, as Ireland). When I drank it in 2003 I thought it was even great producers have off days. very good and worth what I’d paid, but not a lot DRC’s second most famous wine is La Tâche (c. more given that 1993 was not the best of years. €3,000) which is also from a monopole vineyard So there is nothing to be done about these price (the estate owns the entire vineyard, and it has increases - as the rich keep getting richer, you its own separate Appellation Protégée). Back in need to drink smarter if you want to drink well. the 1990s a bottle of La Tâche cost less than £100, Great Burgundy will never be cheap, but you can so my wine club could occasionally buy it for our find great producers in lesser vineyards making classic tasting. There was also a truly memorable sublime wines such as the example below. dinner held in Markree Castle in Sligo in 1999 in Incidentally, the second most expensive bottle conjunction with the wine’s UK agent Justerini and of wine on Wine-Searcher is a sweet botrytis Brooks and a Sligo wine shop, where we tasted Riesling Trockenbeerenauslese from Egon Müller three vintages as well as the estate’s Richebourg, at €8,000, but he only makes about 150 bottles a Grands Echezeaux and Echezeaux (currently year. Chateau Coutet 2012 Sauternes is made in listed on Wine-Searcher for $2,000, $1,500 and a similar way and was on offer in Lidl recently for $1400 respectively – before tax). €45 - utterly delicious. Writing that last paragraph and thinking about Domaine Hernri et Gilles Buisson Saint-Romain that evening, where we also tried a number Blanc 2013, Burgundy, France - €37.65 (retail). of wonderful white Burgundies from Domaine Importer: Leflaive, has me a little depressed. The cost was Le Caveau Kilkenny www.lecaveau.ie. at most £120 per person, not cheap in those days, This is from a ‘lieu-dit’ (named vineyard) but ridiculously cheap in today’s terms. Such an called “Sous la Velle” south of the village of St- evening today would need a per person price tag Romain to the west of Auxey-Duresses and a of several thousand euro to cover costs. source of good value white Burgundy. Ripe and The main reason for such an increase in prices intensely fragrant with floral, spice and peach/ is of course supply and demand. Supply has apricot aromas, lithe and lively on the palate remained steady but demand has grown hugely. with lingering mineral freshness. Try with some The Romanée-Conti vineyard is around 1.6 turbot or black sole.

Specialist importers & suppliers to the restaurant trade of the top growers from Burgundy

For more information visit www.fft.ie/nomad

For a full list of our wines Tel: 087 9828976 E-mail: [email protected] Mar 2017 | @FFTresource Drinks 15 Staff Training & the Hot Drinks Conundrum In the highly competitive hot beverage marketplace, consumers are becoming more knowledgeable than ever and, with that knowledge, comes a demand for a higher quality serve.

ncreasingly, the job of a knowledgeable bar person which covers how to get barista is seen as more is, it is therefore imperative the perfect espresso shot I of a career choice rather to appreciate staff training and explores other brew- than a stop-gap to get stu- as a necessity rather than a ing methods; and the Milk dents through college. It’s flight of fantasy. Class teaches attendees a versatile career path that Quality of coffee beans, how to create impressive allows experienced baris- machines and serving latte art. The school also tas to, in theory, work in bowls/jugs etc are only offers the Espresso Class any corner of the world. part of what makes the per- which helps baristas un- One need only look at the fect coffee - it also requires derstand what an excellent 2016 World Barista Cham- skill, knowledge and pas- espresso should taste like, pionship held in Dublin sion. And that’s just the whilst also exploring coffee to understand the serious coffee side of the hot bev- profiles, processing and global appeal of this sector erage service conundrum - roasts, espresso composi- - from a variety of prepara- we haven’t even mentioned tion and other variables. tion styles to master and a tea! Finally, the school offers level of product knowledge With Matthew Algie, for the all-important Coffee that can be seen as on a example, training is com- Trainer Class, which is par with wine sommeliers, pletely free for custom- specifically aimed at head this is a as legitimate a job ers, with every customer baristas, supervisors and coffee standards through for those keen to better as any in the foodservice assigned their own Coffee managers – or anyone furthering knowledge and understand the origins, trade. Sales Manager who will else responsible for coffee education and consists tastes and optimal brewing For consumers and cof- be on hand to offer expert quality checks, equipment of a number of different method. fee lovers, it’s a very famil- advice and training. The cleanliness and passing on courses. For further infor- Ensuring staff understand iar story. The excitement company’s Coffee Sales skills – and covers the best mation on these particular sourcing, production, taste of visiting a new or never Managers are trained to and most effective training courses, contact Matthew and brewing is extremely before experienced café the Speciality Coffee As- techniques and methods to Algie directly. turns to disappointment for sociation (SCA) barista use with their own staff. When it comes to tea, important as it allows them a variety of reasons, be it standards and provide on- In addition to all these training is also crucial if to engage with customers. unclean machinery, coffee site training and advice on classes, Matthew Algie has businesses are to stand Well-trained, knowledge- ground several days previ- topics ranging from oper- now also started offering a out from the crowd. Baris- able staff are generally ously, or any number of er- ational efficiency to sea- number of Speciality Coffee tas should be fully trained more passionate about the rors relating to preparation sonal menu trends. Association (SCA) courses to extract the best flavour hot beverages they serve and presentation - coffee Matthew Algie also of- which count towards an from every portion of tea. and are keen to impart sitting in an aeropress for fers specialist training at official SCA diploma. The As the teas are varied and their knowledge onto cus- too long, for example. The a dedicated Coffee School SCA is the world’s leading painstakingly sourced from tomers, which in turn can result is a lost customer in Dublin, which covers professional organisation across the globe, they de- help boost sales. Training and a wasted opportunity, a wide range of classes. promoting excellence in serve far more than a dunk and it’s down to training. Coffee School class is a quality coffee and draws in some hot water. Suki also improves operational With the understanding beginner’s guide to mak- together professionals Tea comes with a portion efficiency, impacting posi- that a trained barista is ing espresso based drinks; from all aspects of the cof- control scoop to help per- tively on speed of service as indispensable to your Brew Class is for more fee industry. The diploma fect each and every serve and margins. bar, restaurant or café as a experienced baristas aims to improve global – as well as free training 16 Catex Wrapup @FFTresource | Mar 2017 Record Attendance at Catex 2017 A record number of visitors from the foodservice, hospitality and on-trade sectors attended this year’s Catex, sponsored by Bunzl and Calor, which took place from February 21st – 23rd at the RDS Simmonscourt.

1,756 visi- the Chef Ireland tors flocked Culinary Com- 1 through the petitions. Tobias doors of the new Streitenberger look show to do from Castlebar business with was crowned the 250+ exhib- the Delata Hotel itors. Group Senior Reporting sig- Chef of the Year, nificant sales while Maria and leads, initial Sweeney from exhibitor feed- Baxterstory was back has been crowned the De- very strong, with lata Hotel Group many indicating Junior Chef of that the show’s the Year. mix of products, “Glastry Farm seminars and now has all-is- competitions land distribu- was a winning tion. We’ve combination. made some During the excellent and expo, a number concrete leads of important na- at CATEX over tionwide com- the three days,” petitions took said Will Taylor place, including of Glastry Farm.

Are you aware of the grease trap regulations?

It is the responsibility of every food producing establishment to make sure of compliance to regulations. By law, Industrial/Commercial Kitchens should have a Grease/FOG Management System installed to protect drainage systems. Brussels Legislation EN 1825-2: 2002, EN 1825-1 2014, EN 124: 1994 & EN 1253-4 HACCP Health & Hygiene Regulation (Grease Separators inside buildings shall have odour tight covers).

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Why not visit our websites to learn more about the range of products and services we offer our customers. Tel: 00353 872784929 Email: [email protected] Websites: www.alulinegms.ie www.alulinegroup.com Mar 2017 | @FFTresource Hire-Innovation 17 Thinking Big: Designing a Small Restaurant Kitchen When the history of artisan Irish food is written in 100 or even 300 years, one name will leap from the page: Veronica Steele.

he kitchen – the one can do with a bit of careful down and double up in sizes, our tailor-made solu- approach to equipment thing a foodservice planning when designing a your small kitchen. You tions really do fit the bill. rental is designed to make T business can’t live small restaurant kitchen. can make a meal work no And it’s all about fitting, your life much easier. De- without. It is at the very It doesn’t need to be an matter the tools to hand. right? signing a small restaurant heart of your operations, exhaustive design process If there’s a restriction on kitchen? Talk to our team underpinning the funda- either. Get to the very cen- your space, all your tools Cooking ovens, ancil- today – call for us on 1890 mental service you pro- tre of what you want your will need to earn their lary catering equipment; 846 846 (IRL), 0800 148 vide to consumers. With restaurant or foodservice place. Use an immersion storage fridges; stainless 8075 (NIR) or come and that in mind, it is vital to business to be and to do. To blender rather than a food steel prep counters and visit us at www.hire-inno- create a functional, ergo- be fair, you are probably processor, for example. so much more – our com- vation.com. Let’s think big, nomic kitchen space that’s already there after having Keep an open mind about prehensive, all-inclusive let’s #AimHire… as good as it can be. Of your ideas and the inspira- what you can use – you course, this is a ‘require- tion. Now, let’s bring that to may be surprised! ment’ that can present cer- life. Be thorough, be cre- tain challenges – not least if ative – designing a small Know Your Flow you’re a business for whom restaurant kitchen isn’t all It’s a little abstract, per- space is at a premium. And that different to preparing haps, but consider the yet, there’s nothing stop- a meal. The ingredients movement of your staff as ping you from thinking big are to hand – now to bring they operate around the if you’re designing a small them together into some- kitchen. How will they get Want To Concentrate On Your Business? restaurant kitchen; one that thing that works on a scale from the sink to the stove becomes a driving force that suits you! and back to a preparation Do Staﬀ Issues Take Up Too Much Time? in delivering the success area? The range of food you’re aspiring to. What’s Cooking? that needs preparing will HR Ireland Can Help You A question for you – what Do you have an idea of also impact this, so try to does the ideal kitchen what your menu looks like? picture it as best you can. We provide expert HR advice and support to companies of all sizes and space for your restaurant How about the cuisine you Once it is clear in your have many years experience and knowledge in all areas, in particular or foodservice business expect to prepare? The mind, it’s much easier for hospitality and catering. look like? It could, per- reason to ask this is be- the other blocks to fall in haps, be an expansive cause it’ll impact you down place. HR Ireland allows you to concentrate on your core business by having space; one that accommo- the line. If you plan to offer your own outsourced HR department. Why not contact us about your dates all the equipment a wide range of meals, Equipment needs and we will provide you with an eﬀective solution. and appliances a chef you could need more stor- It’s a decisive factor in could ever need or want. In age or preparation space. the productivity of your Contact: 1890 253150 / 087 2252123 Email: [email protected] reality, that space is a lux- This isn’t a problem – but restaurant or foodservice ury that few can afford – to knowing this in advance kitchen. Getting the best Website: www.hr-ireland.ie start with, at least. But, let’s can stop you cluttering up equipment for the job (and not forget that old saying: your small kitchen space the space!) can feel like a “good things come in small with items you don’t need. daunting prospect. But our packages”. Why can’t good team is ready to step in quality food come from a Try Seeing Double and help on that front. With small kitchen? Make the Foodservice Equipment our substantial expertise most of the space you have and Suppliers says it best in fitting out commercial available and see what you – don’t be afraid to pare kitchens of all shapes and 18 Less Serious Stuff @FFTresource | Mar 2017

Bizarre stories from the world of Less Serious Stuff foodservice popular imported butter in Celebrate Your people to celebrate birthdays America and the third most Birthday with a Raw and other big occasions. popular overall butter brand Instead of ordering sweet in the US. Its grass-fed nature Meat Cake cakes, some restaurants are makes it high on the shopping The trend in most (or all, now offering diners the option list for many consumers, as the really) countries is for cakes to of buying cake-shaped plates vast majority of dairy products be made of sweet ingredients – of raw beef, pork and chicken, in America come from cows sugar, butter, chocolate, maybe adorned with thin sliced fruit fed primarily on grain, soy, something complimentary like and veg, and typically finished corn and other supplements. cinnamon, orange or even off with a celebratory sign Wisconsin is regarded as the chilli. Not so in Japan, where made out of, we assume, dairy capital of America and a trend of raw meat cakes is chocolate sauce. produces significant amounts of growing in popularity. Mercifully they’re not the nation’s butter and cheese. The idea apparently has intended to be eaten raw, A state law from 1970 says its origins in yakiniku (grilled rather grilled at diners’ tables. that all butter which is intended meat) restaurants, which are Regardless, the visual impact Spain’s KitKat Pizza container. for sale must use Grade A popular locations for Japanese certainly isn’t lost. is a Bit of a Mess At its heart, the slices are milk. As Kerrygold is made in an intelligent understanding of Ireland, it’s not subjected to A Spanish pizza delivery firm consumer trends – company the same letter-based grading has come up with a new pizza research has shown that many criteria – so local lawmakers that, while on paper is a bit of people slice Ben & Jerry’s are now closing this loophole. a masterstroke, has in practice tubs in this manner anyway divided pizza lovers across the for portioning out (and to stuff country and provided some between cookies, wafers and less than appetising looking so on), and tapping into this pictures. habit is a skillful marketing Telepizza’s new KitKat play. The clever carboard pizza is a typical dough base packaging, which can be with a difference – a ring of opened and used as a holder crumbled KitKat on the outside while eating on the go, is is intended to act like a moat for further proof that Ben & Jerry’s “Under Wisconsin a central pool of gooey, melted has hit the nail on the head legislation, retail butter for chocolate. Simply pull off here. sale in Wisconsin must bear strips of the ring and dip in the The slices are available in either a Wisconsin or federal centre for a unique KitKat-esq four of the best selling Ben & grade mark,” explained experience. Jerry’s flavours – Americone Ornua in a statement. “This Sounds great, right? In Dream, Chocolate Chip Cookie effectively excludes Kerrygold theory yes, in reality what Dough, Chocolate Fudge butter being sold in Wisconsin was promised versus what Brownie, and Vanilla Peanut because Kerrygold butter gets delivered are two very Butter Cup. is graded, produced and different things. Unfortunately the slices are packaged in Ireland.” It turns out that, currently only available in Under the law, distributors unsurprisingly, the warm America, though we have no found selling Kerrygold could melted chocolate pot doesn’t Deliicious? doubt they will be making their face fines of $1,000 or more travel very well on the back of way across the Atlantic at some and up to six months in a bike and the scene ends up stage. jail. looking more like the aftermath Many Wisconites of a volcanic explosion than are now travelling to anything to do with a chocolate nearby states to get their Puzzle 1 (Hard, difficulty rating 0.70) lovers’ dream. Corner Kerrygold off the Kerrygold fix, bringing Puzzle Still, the KitKat pizza is back to much-loved butter available for a limited time in Shelves in Wisconsin 6 9 in cooler bags. Spain for €12.95 – and comes Shops Oruna is currently with a medium sized pizza Kerrygold butter has been working with state 1 3 4 of choice, in case the whole pulled from shop shelves authorities on a solution chocolate explosion doesn’t in the US state of Wisconsin which will bring Kerrygold 5 4 1 2 7 6 quite hit the spot. as a result of a 47 year-old law, despite the product’s back onto shelves, though there’s no word yet on 4 8 Ben & Jerry’s Pint popularity across America. Kerrygold is the most how long this may take. Slices are the 1 6 8 7 Smartest Ice Cream Innovation in Years 7 2 Ben & Jerry’s is introducing one of the smartest innovations 9 4 7 6 1 5 in the ice cream sector we’ve seen in years – pint slices are 7 9 6 exactly that, a centre cut slice from the company’s ice cream 5 1 tubs, covered in chocolate. Puzzle 1 (Medium, difficulty rating 0.49) The product idea came 5 2 3 4 9 6 1 7 8 Generated by http://www.opensky.ca/sudoku on Tue Mar 14 17:03:26 2017 GMT. Enjoy! from the company’s quality 7 9 6 3 8 1 4 2Last5 Month’s Solution control system, whereby tubs 8 1 4 7 5 2 6 9 3 4 5 9 6 2 3 7 8 Send1 your completed puzzle are randomly cut in half to 2 8 7 5 1 4 9 3 in6 to FFT.ie, Top Floor, 6 Clare Street, Dublin 2 to be in with a ensure that chunks and swirls 6 3 1 8 7 9 5 4 2 1 7 5 2 4 8 3 6 chance9 of winning a new set of of ingredients are evenly Wusthof Trident knives worth The pint slices are currently only available in America. 9 6 8 1 3 7 2 5 4 € distributed throughout the 3 4 2 9 6 5 8 1 over7 400.

Generated by http://www.opensky.ca/sudoku on Fri Feb 10 13:07:22 2017 GMT. Enjoy! Mar 2017 | @FFTresource Letters 19

and business Your Letters queries answered... I run a popular to be there, whether you like over the floor. One of my little swamped at busy times trouble if this is frowned restaurant in a seaside it or not. You’ve said it only colleague’s coffee mugs and might be cutting corners upon. town along the west slightly affects your trade, had a lipstick stain on the a little? If you’ve never coast. We do well all and as of yet no anti-social rim, and I heard another noticed poor standards like It’s very common for late year around, especially behaviour has materialised express disgust at the this before then your friend bars and nightclubs, i.e. since the inception of from the existence of this chip state of the toilet. would surely appreciate anyone with a late license, the Wild Atlantic Way, van. So really from what I can From what I could having it pointed out to her so to start serving drink from but obviously we’ll be gather the main focus of your gather the staff were she can try and address it. midnight on Good Friday and heading into our busier objection seems to be on the young and inexperienced into Easter Saturday. You’re season in the coming few physical appearance and and didn’t really have not breaking any rule as the months. actual presence of the van. an interest in the job. I’m looking for advice day is over once the clock Last summer a chip At the end of the day this My friend herself wasn’t or information regarding strikes 12. van parked right on the is not at all uncommon in a there, but she sent a text Good Friday. I’ve recently If there’s a festival on in road right in front of our seaside town and I fail to see that afternoon saying taken over the running the town that weekend, I premises. It caused a how it could really put people how happy she was to of a friend’s pub. I don’t see it being frowned significant interference, off eating in a restaurant if hear we’d called in, know obviously that you upon to have a band playing not just from the point of that’s what they want to do. I and thanking me for can’t serve drink on the from midnight. Besides, view of slightly lessening think for now you’ll just have the support. I didn’t premises that day, but if I many people feel it’s an our footfall, but also to regard it as a bit of healthy have the heart to tell her acquire a late licence, can outdated law anyway and because it was a bit of competition and a minor how unsatisfactory the I start serving from 12? one that should no longer an eyesore and made inconvenience. Obviously experience was, but my There’s a festival on in the be observed, so I wouldn’t parking more awkward if the teenagers’ behaviour husband has since said I’d town that weekend and I worry too much. The more for our customers. The becomes a problem then you be doing her a favour if I was thinking as a quirky important thing is getting owner of the chip van has have cause to act, but until told her, before a health launch to it, we’d open the correct license for late a permit from the council then there’s no law stopping and safety inspector the doors from midnight serving, which you have to to set up here and proudly them socialising on the street. called and saw fit to shut and have a band playing. obtain legally. told me last year that your behalf? It might be the place. To be fair I’d I just don’t want to cause there’s nothing I can do a good gauge as to how never noticed any of these to stop him. I’ve heard much of an appetite (no problems prior to this. through the grapevine pun intended) there is for that he’s coming back this sort of food. If it sells You clearly don’t want again from May and I’m well and creates a bit of to hurt your friend’s already stressing over it. talkability, then I’d consider feelings and receiving a Connect with us on A dirty looking chip van the next step of researching a text complaining about the Twitter for the is not exactly the image premises of your own. premises could leave her I want for my restaurant. reeling and possibly a bit It’s also causing a lot of defensive. That said I’d be teenagers to hang around A close friend of mine surprised if others haven’t latest, breaking in the evening and while runs a coffee shop that I already complained to there hasn’t been anti- try to support whenever her, giving how glaring the news and social behaviour yet, I’m I can. I called in last hygiene problems seem to sure it’s just a matter of week with a group from be. Like you said, if a health industry chatter time. I contacted a local work and we had lunch. and safety officer came councillor who said if I have to admit I was to town, she could have a the owner of the van has really embarrassed serious problem on her a permit that there’s not by the lack of hygiene hands. a lot she can do, but that on the premises, and I think you were right she’ll look into it for me. wished I hadn’t brought not to say anything in a text my colleagues there. We message, however maybe @FFTresource While this situation may not were on a late lunch but ask can you call in on your be ideal for you, it doesn’t despite there being plenty own some day during off sound like you’ll get very far of staff, most of the tables peak hours and sit and chat in trying to fight it, unless you weren’t cleared, which to her about it? You don’t send a formal complaint to was off putting. A waiter have to go on the attack the council, which might not wiped our table with what and say your colleagues have an effect. 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directory2.indd 22-23 15/03/2017 10:14 A little taste of edible history

The Scullery, created by Florrie Purcell, is justifiably proud of the reputation it has gained as a purveyor of the finest quality sauces, pickles, gluten-free relishes, Christmas Plum Puddings and cakes.

Evolved from concepts developed over her Aga as a child helping her Mum, Florrie Purcell has become a successful artisan producer of the finest quality gluten-free relishes, pickles, sauces, Christmas Puddings and cakes. The Scullery has created an award-winning range that is totally free from artificial colours, flavours, preservatives, MSG or GM ingredients. Excellence are proud to announce that we now stock a range of these fine artisan products.

For more details contact us on (01) 832 3300 or go to www.excellence.ie Excellence Specialists in Food Service

Excellence_TheScullery_FFT_FULLPAGE_350X240mm_February2017.indd 1 07/02/2017 12:32