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NEW! Supplier directory .ie starts on p20 Ireland’s Food & Drink Platform FFT“Make tea, not war.” Monty Python Nov 2016

In Conversation with: Vernon Equipment In Conversation with: Craft Beer International Focus: Morocco Catering It’s about quality, customer Saving cash and time...... Carol’s Stock Market 2017’s Christmas specials revealed.... Exploring Morocco from street food up care and consistency...... p9 ...... p11 From stock trader to stock maker.... p14 ...... p15 ...... p17 Wicklow Wolf Raises €2m POStech Ireland raft beer brewer Wicklow Wolf has se- Partners with QikServe C cured €2m in funding obile ordering that will see the company and payment move to a larger premises, specialist Qik- while also taking on 20 addi- M Serve has signed a dis- tional staff. tribution agreement with The new investment was point-of-sale systems led by the food syndicate of the Halo Business Angel Net- provider POStech that work (HBAN), a joint initiative will target the hospitality between InterTradeIreland industry in Ireland. and Enterprise Ireland. The partnership will HBAN’s food syndicate in- see POStech provide cludes Jelly Bean Factory QikServe’s Waiter in co-founder Richard Cullen your Pocket technology and The Company of Food to its clients across the managing director Helen country, enabling restau- Cowzer, and is chaired by The money will primarily be used to push the craft brewer into rants, hotels and other ers with a channel to connect Stephen Twaddell, formerly international markets. venues to let guests order and with brands, the app automat- the head of Kellogg’s Europe pay for hospitality services di- ically captures customer data and now chairman of Wick- and is the second time it has to push the craft brewer into which can then be used by the low Wolf. invested in Wicklow Wolf international markets. rect from their smartphones. In total, the syndicate con- in the last 18 months. The Wicklow Wolf was founded As well as providing consum- ... cont on page 4 tributed €722k of the funding money will primarily be used ... cont on page 2 Tara McCarthy Appointed New CEO of Bord Bia ichael Carey, Chair- (2001 – 2011), and Director, man of Bord Bia, has Food and Beverage Division M announced the ap- (2011 – 2015). She holds a pointment of Tara McCarthy B.Comm from University Col- as Chief Executive of Bord lege Galway and a Masters of Bia. Business Studies from UCD’s Ms McCarthy will succeed Michael Smurfit Graduate current Chief Executive, Business School. Aidan Cotter, who will retire Commenting on the an- in January 2017. nouncement Chairman of Ms McCarthy, who was ap- Bord Bia, Michael Carey, pointed following a process said: “On behalf of the Board, overseen by the Board of I am delighted to announce Bord Bia, is Chief Executive the appointment of Tara Mc- of Bord Iascaigh Mhara (BIM), Carthy to Chief Executive of since September, 2015. Prior Bord Bia. Tara has clearly to this, she worked with Bord demonstrated her leadership Ms McCarthy will succeed Bia for over 20 years, holding capabilities during a 20-year current Chief Executive, a number of senior positions, career in the agri-food indus- Aidan Cotter, who will retire including Senior Manager, try. The competition for the in January 2017. Consumer Foods Division role was very intense and to be a strong leader and throughout the robust pro- fully appreciates the need This Copy cess, the panel was hugely to build close relationships Belongs To: impressed by the high cal- with the organisation’s key ibre of candidates. Tara is stakeholders. I am confident exceptionally well qualified that Tara will meet any chal- to take the organisation to lenges facing the sector, and the next level, with a deep pursue new opportunities, understanding of the work of Bord Bia. She has proven ... cont on page 2

Where Ireland’s Food & Drink Professionals Get Their News & Views 2 News @FFTresource | Nov 2016 ... cont from page 1 ... cont from page 1 € Tara McCarthy Wicklow Wolf Raises 2m Funding Appointed New in August 2014 by CEO “We feel that now we are tors from the Food Syndicate others before us have fallen CEO of Bord Bia Quincey Fennelly and Simon well-positioned to bring have years of experience into. Their knowledge and with vision, determination Lynch, and has to date pro- Wicklow Wolf to the next in the food and beverages experience in manufactur- and imagination.” duced more than 16 different level and the investment will industry. They’ll have a big ing, distribution and inter- Ms. McCarthy added: “It beers, and currently supplies be crucial to that,” said Mr. role to play when we expand national marketing will be of is an honour to be asked to into 150 pubs and 550 off li- Fennelly. “It’s not just about overseas, helping us to avoid enormous value to the future lead Bord Bia during what is censes around the country. funding – the angel inves- the mistakes and pitfalls that of our business.” a very exciting time for the Irish food and drink indus- try. Our total exports target € of €19bn, as set out by Food- Dublin’s Lynam’s Hotel Sold for 6m Wise 2025, is ambitious, yet property was developed as a achievable, and I am look- hotel in 2001. The hotel, cur- ing forward to working with rently not trading, includes 42 all stakeholders, including en suite bedrooms and ex- farmers, food manufactur- tends to a floor area of 1,280 ers and producers in order sq m (13,800 sq ft). The hotel to reach that goal. I want to pay tribute to my predeces- has frontage to O’Connell sor, Aidan Cotter, and I hope Street and rear access for de- to build upon his outstand- liveries from Henry Place. The ing work over the coming sale excludes the Spar shop years.” which is separately owned. It is expected the building will Franciscan be renovated as a boutique hotel. Well Introduces The building was sold on Celebration Brew behalf of Aiden Murphy, Crowe Horwath, Receiver and purchased by a private investor. The sale is being handled by CBRE Hotels. John Hughes, Director, CBRE Hotels said: “The sale of BRE Hotels has con- superb trading location op- Cross City extension and the Lynam’s Hotel generated sig- firmed the sale of posite the Spire and is only redevelopment of nearby nificant interest from investors CLynam’s Hotel on a short walk to many of the landmarks including the for- and hoteliers and reiterated raft brewer Franciscan O’Connell Street, Dublin, to city’s main attractions includ- mer Clery’s Department the continued demand in ho- Well has announced a private investor. The hotel ing Temple Bar, Trinity Col- Store, the Dublin Central site tels offered for sale in Dublin its Celebration Brew, a was recently offered for sale lege, Guinness Storehouse, and the Parnell Street Quar- C city. The hotel offers an excel- specially crafted limited edition with a guide price in excess of St. Stephen’s Green and Graf- ter will rejuvenate this part of lent opportunity to re-estab- Hopfenweisse beer, launched € 4m, and is believed to have ton Street. Dublin city centre. lish a thriving business in one to mark the year the Cork craft € sold for 6m. Major developments in- Originally a bank premises, of the best and most central brewery has enjoyed in 2016. € Lynam’s Hotel occupies a cluding the 368m Luas the four story over basement trading locations in Dublin.” Originally brewed for entry in the World Beer Awards 2015, where it picked up a Contacts: In this Issue... bronze medal in the Wheat Beer Category, Celebration For any editorial, pr or content related queries please contact: [email protected] Tel: +353 1 254 9860 News Brew is now available in select A look at this month’s top headlines...... p2 onwards on trade outlets for a limited For subscriptions, accounts or general enquiries please time only. contact: [email protected] Tel: +353 1 254 9860 In Conversation with: Vernon Catering Developed by Franciscan It’s about quality, customer care and consistency...... p10 Well head brewer Peter Lyall, Queries with relation to advertising should please be Celebration Brew is a 5% ABV addressed to: [email protected] Tel: +353 1 254 9860 Equipment full bodied Hopfenweisse Saving cash and time...... p11 wheat beer with a light amber All material copyright 2016. No part of this publication appearance and an aroma of may be reproduced, stored in a retrieval system or In Conversation with: Carol’s Stock Market mild spices and herbal hop. transmitted in any form or by any means without the From stock trader to stock maker...... p14 The unique taste depicts ba- prior consent of the Publisher. Opinions and comments nana and clove flavours com- herein are not necessarily those of the Publisher. Whilst Craft Beer plemented by a soft noble hop every effort has been made to ensure that all information 2017’s Christmas specials revealed...... p15 spiciness and finishes with a contained in this publication is factual and correct at balanced lingering bitterness. time of going to press, the Publisher cannot be held Wine The Hopfenweisse matches responsible for any inadvertent errors or omissions Navarra wines and where to find them...... p16 with Asian flavours, warm sal- contained herein. ads and stir fry dishes. Franciscan Well founder International Focus: Morocco FFT.ie, Top Floor, 6 Clare Street, Dublin 2. Shane Long said: “From the Exploring Morocco from street food up...... p17 opening of our new expansive This Month’s Poll: brewery in Cork City, to the Lighter Side recent unveiling of our new A look at this month’s lighthearted stories...... p18 Are you expecting a stronger 2017 compared to brand identity and the launch 2016? of our 330ml can range, 2016 Letters has been a significant year for Answers to [email protected] Your questions answered...... p19 Franciscan Well. Last Month’s Poll: “We are delighted to be Design... giving you an exclusive op- Is Ireland’s food reputation damaged by inauthentic portunity to try this award win- products? Clear Designs ning beer, bringing it to fans Telephone: 01 445 9363 of Franciscan Well as a thank Yes: 55% No: 45% [email protected] Clear Designs you for the support in what has www.cleardesigns.ie been a great year for us.” A FRESH

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... cont from page 1 POStech Ireland Partners with QikServe Cliff House operator to power targeted were immediately interested in sector, with clients including marketing campaigns. joining forces with fellow Gold Radisson Hotels, The K-Club, Bartender Wins QikServe’s platform can be Partner QikServe, who offer Dalata Group, Captain Ameri- used as a standalone, custom- a solution that can help fulfil a ca’s and McGegittan’s. er-branded app or can be fully growing demand in the sec- “We are excited at the pros- Silver at Cocktail integrated into existing apps tor,” said Peter Martin, sales pect of helping bring mobile and POS platforms. It works manager for POStech Ireland. ordering to the Irish hospital- with technologies such as in- “Many hospitality operators ity sector,” said Daniel Rodg- store beacons and QR codes across Ireland are very inter- Championships ers, chief operating officer for to prompt guests to download ested in adopting mobile or- and use the app, and enables dering and payment and they QikServe. “POStech is exactly users to open their order, add, can now access a fast, cost-ef- the kind of high focused part- remove and customise orders, fective option for doing this.” ner that we look to work with and pay for services. POStech is a supplier of and we are looking forward to “As a Gold Partner for Or- electronic POS systems to the a successful relationship with acle Hospitality in Ireland, we food, beverage and hospitality them.” Bord Bia Launches Farmers Market Training Workshops

Ariel’s winning cocktail, named Elegance, is made with Finlandia vodka, elderflower liqueur, lime juice, pink grapefruit, peach syrup.

riel Sanecki, senior freedom to introduce their own bartender at the Cliff creativity, designs and trends AHouse Hotel, Ardmore, into cocktail making. Co. Waterford, has won a Sil- ver Medal in the Bartenders Traditionally the compe- Choice competition at the titions follow strict rules and World Cocktail Championships guidelines for cocktail making 2016 held in the Imperial Hotel, in competition, however the Tokyo, Japan from 16th – 21st Bartenders Choice competition October 2016. has less restrictions. Ariel’s winning cocktail, Speaking on stage in Tokyo, named Elegance, is made with Ariel said he took inspiration Finlandia vodka, elderflower from the head chef at the Cliff Minister Doyle, with workshop trainer Margaret Hoctor, and Mary Morrissey, Senior Manager, Food liqueur, lime juice, pink grape- House Hotel who taught him and Beverages at Bord Bia. Picture Colm Mahady / Fennells. fruit, peach syrup. Shaken and that customers taste first with strained into chilled coupe their eyes and then with their ord Bia is set to host a recent years. Bord Bia research consumers regard as local, au- glass, a light spray of Irish palette. His aim was not just to series of farmers market (2014) identified over 150 food thentic and unique, what would whiskey vapour for aroma and make a drink that tastes great skills training workshops markets in Ireland, including encourage them to purchase on garnished with a selection of but wanted to create an expe- B seasonal fruits and purées. rience for the guest in the way around the country this Novem- community markets, farmers a regular basis. These Bord Bia ber to support new and existing markets, lunch-time markets, training workshops are a great Ariel, who is originally from this drink is served, he told the members of the food market weekend city markets, co-op- opportunity to ‘get market-fit’ Mielec in Poland, has been audience. network. eratives and country markets. and I’d encourage anyone working at the Cliff House Hotel “I combined all my custom- The Skills Training for Sell- They largely share the same thinking of starting or develop- for the past eight years and has ers favourite flavours into one ing at Farmers workshops, de- common aim, which is to allow ing sales in a farmers market to won several awards for cocktail beautiful cocktail. This is a signed by Bord Bia, will provide producers to sell their produce attend.” making, imagination and bar- cocktail with class which is why solutions to the challenges most directly to consumers in a tradi- Bord Bia is planning four in- tending skills during this time. its called Elegance,” said Ariel. frequently faced by market tional market environment. teractive half day workshops He qualified to represent the The Bartenders Association sellers. Local food producer, The Minister of State for starting with Limerick on No- Bartenders Association of Ire- of Ireland (BAI) organise the farmer and stallholder Marga- Food, Forestry and Horticulture vember 8th (The Castletroy land in Tokyo by winning the National Cocktail Competition ret Hoctor from Kilmullen Farm, Mr. Andrew Doyle T.D. visited Park Hotel), Cork (The Lee National Cocktail Competition (NCC) annually to select a bar- Co. Wicklow will deliver the the Kilruddery Food Market in Hotel) on November 9th, Gal- which was sponsored by Ed- tender to represent Ireland the workshops. Margaret is a regu- Co. Wicklow to launch the new way (Hotel Meyrick) on Novem- ward Dillon & Co. Ltd. and took World Cocktail Championships lar at the Marley Park food mar- initiative. Speaking at the event, ber 15th and finally Wicklow place at Food & Bev Live in the (WCC). The National Cock- ket in Dublin, and will share her Minister Doyle said: “Farmers (Tinakilly House) on November Citywest Convention Centre tail Competition 2017 will take knowledge and experience as Markets are a great opportunity 16th. A €15 charge per person last February. place in the RDS at CATEX, she developed the family busi- for food producers and entre- applies and you must register Bartenders Choice is a new 21st – 23rd February and will ness through this channel. preneurs to tell their story and in advance. competition introduced in the be sponsored by Edward Dil- Farmers markets have expe- to understand what captures For registration and further World Cocktail Championships lon & Co. Ltd. rienced considerable growth in consumers’ interest – what information see www.bordbia. in 2015 to allow bartenders the Nov 2016 | @FFTresource News 5 Dublin is World’s 20th Dublin Food Chain Collaborates with DIT on Most Reputable City Student Placement Scheme largest econ- ers. The study also confirms a omies have link between a city’s reputa- with each of tion and people’s willingness the cities. For to visit, work, live and invest the second there. consecutive The study revealed that year, Syd- Dublin improved its ranking ney is the by two places from last year city with the and is now placed ahead of world’s best cities such as London (22nd), reputation, Paris (23rd), Berlin (29th) and according to Brussels (35th) but behind the study. Edinburgh (6th), Rome (8th), ublin has been ranked The 20th Barcelona (14th), Madrid in 20th position out placed ranking is the joint (15th) and Frankfurt (16th). Dof 55 cities surveyed highest ranking achieved by Niall Quinn, Head of Cor- in the annual City RepTrak Dublin while the Pulse score porate & Financial PR, The 2016 international survey, un- is the highest score registered Reputations Agency, said: “It ollowing the success of derpinning the food industry, dertaken by The Reputations by Ireland’s capital in this an- is encouraging that Ireland’s Dublin Institude of Tech- for example new product de- Agency and Reputation Insti- nual survey, now in its sixth capital city has seen both Fnology’s collaboration velopment, food sensory anal- tute. year. an improvement in its rep- with Dublin Food Chain (DFC) ysis, food process engineering, The survey, based on views The City RepTrak 2016 utational score and ranking in 2015, the scheme is open food science, food safety, regu- of the general public in G8 ranks the world’s most reputa- among the top international again for students to apply for. latory affairs, and nutrition. nations, saw Dublin’s ranking ble cities based levels of trust, cities. With a renewed focus DFC expects interns to be Payment is at the discre- improve from 22nd to 20th esteem, admiration and re- on alternatives to London placed quickly and is encour- tion of the company, and DIT position by registering a rep- spect. It also measures cities post Brexit, an enhanced rep- aging students to apply quickly. encourages a contribution to- utational Pulse score of 76.30. across 16 metrics, including utation can only add to the The work placement scheme wards expenses as a minimum The Pulse score measures advanced economy; effec- attractiveness of Dublin as is a partnership between DIT, if possible. the student, and a variety of the strength of the emotional tive administration and offers a possible location for busi- “Students bring a broad food companies. The student bond, or gut feeling, which the a favourable environment for nesses looking to relocate op- knowledge with them. From doing business, amongst oth- erations from the UK.” benefits from the experience general publics in the world’s up-to-date legislation (la- through applying in a real-life belling for allergens) to new context the technical skills and product development (shelf- Teeling Releases World’s Rarest knowledge they have learned throughout the degree, as well life testing), work goals are as experiencing firsthand the negotiated, depending on the Irish Single Malt Collection operation of a food business needs of the business. For a – big or small; established or small operation like ours, work of 42.9%. start-up. placements are an easy way to To compliment Meanwhile, the company keep in touch with trends in the the release, Teeling benefits from having an ad- industry,” said Cara from The Whiskey has published ditional full-time summer Corner Bakery in Dublin. a booklet documenting worker who has both practi- For more information on the its story. Working with cal experience and theoretical scheme, visit the DFC’s Face- Dundalgan Press and knowledge of the subjects un- book page. Duffy’s Bookbinders, a commemorative booklet was produced. The booklet, printed and bound by hand, sits alongside the hand bottled 33 Year Old Single Malt. Jack Teeling, founder of the Teeling Whiskey by using Teeling Whiskey 33 Year Old release. Company, commented: “We Save up to 90% on Labour are extremely proud to be THE CUTLERY POLISHER...... eeling Whiskey has to complement the hint of able to release some of the Dries - Polishes - Sanitizes Cutlery released two new smoke derived from the oldest ever bottlings of Irish View demo on www.ghenterprises.ie Tbottlings from its inclusion of a small portion Single Malt with our Vintage Vintage Reserve Collection – of peated malt as part of the Reserve Collection. These the Teeling 24 Year Old and original ingredients used in offerings are central to our Save on labour/water/detergent the Teeling 33 Year Old Irish production. goal to help drive diversity in & electricity costs by using Single Malt. This small batch bottling, Irish whiskey by introducing The 33 Year Old release limited to 5,000 70cl bottles, interesting and unique small THE DECARBONISING TANK... is limited to 275 bottles, and were hand bottled in Removes grease, grime and the heaviest carbon batch bottlings.” from pots, pans extractor filters, tops of cookers, is believed to be the oldest decanter bottles and come The Teeling 24 and 33 oven internals, baking trays etc. bottling of Irish Single Malt with their own certificate of Year Old Single Malt will Visit www.ghenterprises.ie recently released, making it authenticity. be available initially in the potentially the world’s most The Teeling 33 Year Old Teeling Whiskey Distillery, by using exclusive Irish whiskey. Single Malt bottling consists Celtic Whiskey Shop and Save on Time & Labour The Teeling 24 Year Old of some of the oldest Irish Dublin Airport in Ireland THE GLASS POLISHER...... Single Malt Irish Whiskey single malt ever bottled, retailing for €300 per 70cl for was first distilled in 1991 making this an extremely the 24 Year Old and €3,500 and matured in Bourbon rare release. Distilled in 1983 per 70cl for the 33 Year Old casks, then allowed marry and aged in two ex-bourbon before being rolled out to the Call us for a FREE on site Demo in Sauterne wine casks. The barrels which after 33 years Benelux, France, Germany, dual maturation imparts of maturation produced 275 Switzerland, Russia, Australia Tel: 068 28133 Tel: 00 353 68 28133 (NI) a depth of fruit flavours bottles at an alcohol strength and select Asian markets. Email: [email protected] | Web: www.ghenterprises.ie 6 News @FFTresource | Nov 2016 2016 Euro-Toques Young Chef of the Year Finalists Announced

The finalists posing in Dublin.

he six finalists for Eu- restaurant, Wicklow. Marc eral of Euro-Toques, I am really mentor is Head Chef Graham Finally, six finalists were ro-toques Young Chef of McWilliams’ mentor is Evan excited about the competition Neville chosen to take part in a cook- Tthe Year 2016 were an- Doyle. this year. The standard is ex- Glen Sutcliffe, aged 23, Chef ing competition in the kitchen nounced at an exclusive event The theme of this year’s tremely high and it is a joy to de Partie, The Marker Hotel, of Chapter One on November in the Merrion Hotel, Dublin 2. competition is Inspiration. see in the 29th year of this Dublin 2. Glen’s mentor is Ga- 27th with two separate skills Euro-toques Ireland cele- Throughout the three-month competition that there is such reth Mullins tests to be cooked in two hours brated its 30th anniversary ear- process, candidates have been an abundance of culinary talent Chris Fullam, aged 23, Sous in front of a panel of chefs – in- lier this year, with this being the tasked with getting under the in Ireland.” Chef at Old Street, Malahide cluding 2 star Michelin chef 29th year of the Euro-toques skin of what really inspires their Stuart Campbell, General Dublin. Chris’s mentor is Fer- Nathan Outlaw and Great Irish Young Chef of the Year com- drive and creativity. The first Manager at La Rousse Foods gus Caffrey Bake-Off judge Paul Kelly. petition. Famed chefs such as stage involved a social media added: “Each and every year Killian Crowley, aged 24, This year’s grand prize in- Nevin Maguire, Gearoid Lynch entry, expressing their inspira- that we are involved in this Chef de Partie at Aniar, Gal- cludes an all expenses paid and Mark Moriarty, who won tion in 140 characters or less. competition, we see how the way City. Killian’s mentor is JP stage at Restaurant Nathan Out- the title of San Pellegrino World The second stage was a written bar is raised and the standard McMahon law in Cornwall, training under Young Chef champion in 2015, entry comprising a recipe and gets that little bit higher. It is Gary Doyle, aged 25, Chef guest judge and Chef Patron began their careers by being an explanation of their con- a privilege to be part of this de Partie, at The Canteen, Nathan Outlaw. crowned as Young Chef of the cept and thought process. The process and to watch as these Celbridge, Co Kildare. Gary’s Graham Neville, Commis- Year. third stage was face-to-face young chefs go on to pave re- mentor is James Sheridan sioner General of Euro-Toques The six young finalists in the interviews with a panel of Eu- markably successful careers Marc McWilliams, aged 25, Ireland and Head Chef Restau- final judging process are: ro-toques chefs and the GM of for themselves in the culinary Chef de Partie at The Brook- rant FortyOne at Residence Maeve Walsh, aged 23, Chef La Rousse Foods, during which world.” lodge and Strawberry Tree said: “As Commissioner Gen- de Partie Restaurant FortyOne they faced an on-the-spot om- The six finalists for Eu- restaurant, Wicklow. Marc eral of Euro-Toques, I am really at Residence, Dublin. Maeve’s elette challenge. ro-toques Young Chef of the McWilliams’ mentor is Evan excited about the competition mentor is Head Chef Graham Finally, six finalists were Year 2016 were announced at Doyle this year. The standard is ex- Neville. chosen to take part in a cook- an exclusive event in the Mer- The theme of this year’s tremely high and it is a joy to Glen Sutcliffe, aged 23, Chef ing competition in the kitchen rion Hotel, Dublin 2. competition is Inspiration. see in the 29th year of this de Partie, The Marker Hotel, of Chapter One on November Euro-toques Ireland cele- Throughout the three-month competition that there is such Dublin 2. Glen’s mentor is Ga- 27th with two separate skills brated its 30th anniversary ear- process, candidates have been an abundance of culinary talent reth Mullins. tests to be cooked in two hours lier this year, with this being the tasked with getting under the in Ireland.” Chris Fullam, aged 23, Sous in front of a panel of chefs – in- 29th year of the Euro-toques skin of what really inspires their Stuart Campbell, General Chef at Old Street, Malahide cluding 2 star Michelin chef Young Chef of the Year com- drive and creativity. The first Manager at La Rousse Foods Dublin. Chris’s mentor is Fer- Nathan Outlaw and Great Irish petition. Famed chefs such as stage involved a social media added: “Each and every year gus Caffrey. Bake-Off judge Paul Kelly. Nevin Maguire, Gearoid Lynch entry, expressing their inspira- that we are involved in this Killian Crowley, aged 24, This year’s grand prize in- and Mark Moriarty, who won tion in 140 characters or less. competition, we see how the Chef de Partie at Aniar, Gal- cludes an all expenses paid the title of San Pellegrino World The second stage was a written bar is raised and the standard way City. Killian’s mentor is JP stage at Restaurant Nathan Out- Young Chef champion in 2015, entry comprising a recipe and gets that little bit higher. It is McMahon. law in Cornwall, training under began their careers by being an explanation of their con- a privilege to be part of this Gary Doyle, aged 25, Chef guest judge and Chef Patron crowned Young Chef of the cept and thought process. The process and to watch as these de Partie, at The Canteen, Nathan Outlaw. Year. third stage was face-to-face young chefs go on to pave re- Celbridge, Co Kildare. Gary’s Graham Neville, Commis- The six young finalists in the interviews with a panel of Eu- markably successful careers mentor is James Sheridan. sioner General of Euro-Toques final judging process are: ro-toques chefs and the GM of for themselves in the culinary Marc McWilliams, aged 25, Ireland and Head Chef Restau- Maeve Walsh, aged 23, Chef La Rousse Foods, during which world.” Chef de Partie at The Brook- rant FortyOne at Residence de Partie Restaurant FortyOne they faced an on-the-spot om- lodge and Strawberry Tree said: “As Commissioner Gen- at Residence, Dublin. Maeve’s elette challenge. Nov 2016 | @FFTresource News 7 Galway’s Aniar To Open Chinese Airline Representatives For Weekend Lunch Visiting Ireland

alway Michelin star menu albeit with less courses restaurant Aniar is while also making the restau- Gintroducing a weekly rant accessible.” Fáilte Ireland’s Marlene Burke and Xueya Wang, Tourism Ireland are pictured with the group of Saturday lunch offering start- JP adds that the lunch- Chinese Airlines representatives. ing in the new year. time opening also coincides ight Chinese Airline was designed by Fáilte Ire- Ciara Sugrue, Fáilte Ire- The four course lunch menu with another new initiative: representatives arrived land, and included a guided land’s Head of International € will cost 55 and will be avail- “There has been a recent in Ireland last week to tour of EPIC Ireland and the Publicity, explained: “The able on the 31st of December E movement towards mak- learn more about Fáilte Ire- Guinness Storehouse in Dub- Chinese market is an import- and 7th of January initially, ing kitchens a more friendly land’s three tourism brands: lin, a visit to Powerscourt ant market for Ireland and we and thereafter every Saturday working environment. This the Wild Atlantic Way; Ire- House and Gardens, a trip to were delighted to welcome from the 4th of February. First needs to be based on action land’s Ancient East; and Dub- Kildare Village and a tour of the Chinese Airlines repre- sitting is at 12 noon with last and this is something we feel lin – A Breath of Fresh Air. Ireland’s National Stud in Ire- sentatives to Ireland where sittings at 2pm. quite strongly about in Aniar. The tailored visit was de- land’s Ancient East, followed we showcased our tourism JP McMahon, chef-patron While our lunchtime opening signed to promote Ireland by a trip to Bunratty Castle & offering across our three tour- of Aniar, said: “The daytime means more seatings, staff to the Chinese market and Folk Park, the Cliffs of Moher, ism brands. We believe that lunch offering at Aniar is an will be given an extra day off was hosted and managed by a walking tour of Galway City, their interest in learning more answer to growing demand. It during the week resulting in a Fáilte Ireland in collaboration site visits to Solis Lough Eske about Ireland is a testimony to will give diners a similar ex- four-day work week without a with Tourism Ireland. and Harvey’s Point Hotel on the strength of our attraction.” perience to our our evening drop in pay.” Their bespoke itinerary the Wild Atlantic Way. Celtic Whiskey Shop Wins The Exchequer Launches Whisky Magazine Award Christmas Cocktail Menu syrup, pear juice, egg whites, lemon sherbet and plum bitters. This drink tastes of cara- melised pear with fresh hints of apple and lemon and is topped off with a pine mist spray. The food menus for Christmas 2016 feature starters such as Cool- eney cheese croquettes with spiced cranberry and pickled apple, This is the second year running that Celtic Whiskey Shop has taken the title. pheasant with seasonal date and chestnut stuffing eltic Whiskey Shop Emmet Murphy was also for mains, and desserts has won the title of Sin- like chocolate fondant Highly Commended in the gle Outlet Retailer of and clove ice cream. C Irish Whiskey Brand Ambas- the year for Ireland in Whisky In addition, The Ex- sador category. Magazine’s Icons of Whisky chequer has unveiled As regional winners, Celtic Rest of World 2017 awards. a selection of wines for Whiskey Shop Dublin and This is the second year Christmas, chosen by the Irish Whiskey Experi- running that Celtic Whiskey Head Sommelier Anne ence in Killarney will now go The Signature Mulled Wine includes a scorched cinnamon quill. Shop, which is based on Daw- Marie Duignan. The up against the American and son Street, has taken the title. choice includes a 2011 Scottish regional winners to Ally Alpine of the Celtic Whis- he Exchequer D2 and homemade spiced port syrup Bachelder Niagara Chardonnay key Shop is also celebrating compete for the overall Icons Wine Bar has debuted a and mulled fruit stock, gar- and a 2012 De Morgenzon DMZ the Irish Whiskey Experience of Whisky Global title in their Tlimited edition selection nished with red currants and a Syrah. on New Street in Killarney, categories. This is judged by of bespoke cocktails for Christ- seasonal scorched cinnamon The Exchequer is now ac- Co. Kerry winning the Whisky a Whisky Magazine editorial mas 2016. quill. cepting Christmas bookings. To Visitor Attraction of the Year panel and results will be an- The new Yuletide menu fea- The And a Pear Tree, a take find out more or view the new (Rest of the World) award. nounced at the Whisky Maga- tures their Signature Mulled on a classic sour, contains Ron Christmas menus, go to www. Celtic Whiskey Shop’s zine Awards dinner in London Wine, made with Tempranillo, Zacapa 23, homemade spiced theexchequer.ie.a National Account Manager in March 2017. 8 News @FFTresource | Nov 2016 UCC Offering Unique Experience at European Coffee Symposium CC Coffee UK & Ire- For the PM coffee flight, chocolatier Hotel Choco- serve a range of beverages chine, including the popular land is putting on a Ronan has handpicked a lat for a residency, who will through the Eversys ma- Coffee Chocolat Latte. Uunique and once-off Hungarian Egri Bikavér red coffee experience at the Eu- wine to accompany the new ropean Coffee Symposium Grand Crü, served as a black 2017 (21st – 23rd Novem- chemex filter, alongside a ber). Rabot Estate 175 single origin UCC Coffee has worked chocolate selected by David with brand ambassadors Demaison, Cacao Cuisine Ronan Sayburn and Sarah Development Chef at Hotel Hartnett to bring delegates Chocolat. two premium coffee flights, Sarah Hartnett, who has featuring the new Grand Crü created a series of work- Composition No.2, as an ex- shops with UCC Coffee to clusive preview ahead of get chefs thinking differently its 2017 launch. This coffee about coffee, has worked will be served with baked with Andreas Brok-Hartvig, ‘shorts’, paired wine and sin- global concept manager and gle origin chocolate. chef at Danish bakery Easy Ronan Sayburn, one of Food A/S, to select and hand 230 master sommeliers in make baked goods to ac- the world, collaborated with company the coffee served Gayan Munaweera, Q grader at the symposium. On the and head of coffee quality at AM coffee flight, Grand Crü UCC Coffee UK & Ireland, to Composition No.2 will be develop its seasonal Grand served with chilled Bolivian Crü Composition No.2. The cascara with nitro foam and latest addition to the range a snack with a sprinkling of is a blend of four specialty toasted hazelnut sablage and coffees, comprising of Ethi- gold flakes. opian Wanego, Ethiopian UCC Coffee UK & Ireland Konjo-Limu, Guatemalan Ha- will be serving its coffee to cienda Carmona and Suma- delegates throughout the tran Mandheling Tingkem. symposium. It will also host Freshii Partners with Aramark to 100 New Dublin Champions Fuel UK & Ireland Expansion Honoured at City Hall

Frank Gleeson (left), Managing Director, Aramark Northern Europe and Freshii Ireland Master Franchise Holder Dave O’Donoghue (right) with Aramark Wellness Ambassador, Natalya Coyle. Photo Chris Bellew /Fennell Photography. ood, facilities and prop- the brand. erty services provider “With a large footprint FAramark has announced around the world, Aramark a new partnership in Ireland only places their trust in L-R: Martina Carolan, Peploes Wine Bistro; Louise Tallon, Butlers Chocolate; Daire Enright, Fáilte with fast-casual restaurant brands they believe in and Ireland; Luke O’Flanagan, Newbridge House and Farm; Mary Jo Sheridan, Dublinia and Maria Emilia chain Freshii. have shared values with. We at Carrizo, Dualway. The deal will see Aramark Freshii are thrilled to be able to fuel Freshii’s expansion in fulfill our mission of eliminating early 100 tourism developed by Fáilte Ireland. inception earlier this year. Ireland and the UK, opening a the excuse that people cannot workers from across The programme helps inform To date over 200 tourism number of new Freshii outlets eat healthy here by expanding Nthe city and county hospitality staff of the various workers have participated at locations including Arnott’s quickly across the country with were honoured Dublin Cham- experiences, sights and visi- in the Dublin Champions Department Store and Trinity Aramark,” said Dave O’Dono- pions at a ceremony in City tor possibilities in Dublin city programme and we are de- College Dublin. ghue Freshii Ireland Master Hall, and are now qualified to and county. Participating tour- lighted to honour them in These initial outlets will be Franchise Holder. help visitors uncover some of ism workers have completed City Hall. Visitors rely on the followed by a further 10 Ara- The Aramark-led Freshii Dublin’s hidden stories and a Dublin dedicated workshop recommendations and ad- mark-led locations, creating outlets at Trinity College and experiences. as well as a guided walking vice given to them, so mak- 100 full time and part time jobs. Arnotts will be Freshii’s fifth The group of front-of- tour. ing sure that front facing staff Aramark and Freshii se- and sixth locations in Ireland. house representatives were Mark Rowlette from Fáilte across Dublin businesses is lected the Arnotts and Trinity Other Freshii units are located recognised for completing Ireland’s Dublin Team said: spreading the right message College locations as the two in the CHQ Building, Lusk Ap- the Dublin Champions Pro- “This initiative is going from is key to the success of this prominent landmarks which plegreen, Enfield West Apple- gramme, a new initiative strength to strength since its programme.” will help build awareness of green and on Mespil Road. Nov 2016 | @FFTresource News 9 New Legislation Defines ‘Small A Taste of Dublin for Quantities’ and ‘Local’ International Media

The new legislation applies to prepacked food.

o this end, the Depart- for manufacturers and retail- ment of Health has intro- ers, which can be found here. Tduced new legislation to The definitions were de- define ‘small quantities’ and termined following a public Niall Sabongi, Klaw seafood restaurant, Temple Bar; pictured with International journalists who are ‘local retail establishment’, on consultation carried out by in Dublin. Photo: Chris Bellew, Fennells Photography. the back of soon to be intro- the FSAI on behalf of the De- duced EU law regarding man- partment of Health. group of European erlands, Italy, Belgium, Spain food bars in Killiney, Dalkey, datory nutritional information Minister of State with re- media with a com- and the UK and are here to Sandycove, and Malahide. on prepacked food products. sponsibility for Health Pro- Abined circulation of see for themselves Ireland’s John Mulcahy, Fáilte Ire- Under the new legislation, motion, Marcella Corcoran over 4m are in the capital this city and coastal villages. land’s Head of Food Tourism, ‘small quantities’ of food is Kennedy, welcomed the intro- week to experience and sam- A bespoke itinerary de- said: “We believe that Dub- defined as (a) 250 kilograms duction of mandatory nutrition ple the very best of Dublin’s signed by Fáilte Ireland was lin’s new wave of creative or litres per week or 13,000 declarations on most pre- tourism and gastronomy of- put together to include a hubs, bars, foodie hotspots, kilograms or litres of products packed food products. “The ferings. Included in the group walking tour of Dublin with microbreweries and art per year or (b) 500 units per provision of details of the en- is journalist Colin Heggie award winning food blogger spaces spread right along the week or 26,000 units per year. ergy values and the amounts who writes for The Scotsman Ketty Quigley, also one of coastline and outside the city Manufacturers can choose ei- of fat, saturates, carbohy- newspaper which has a circu- Fáilte Ireland’s food champi- generates a new atmosphere ther. ‘Local’ is defined as not drate, sugars, protein and salt lation of over 2m. ons, bread baking in Cooks for visitors. An opportunity more than 100km from where in a product will inform con- The group, who write for Academy cookery school, a awaits food lovers to sample the product is manufactured. sumers and help them make newspapers, foodie mag- visit a salmon smokehouse what Dublin Bay’s landscape The FSAI has prepared healthier food choices,” she azines and radio are from in Howth, as well as visits to and coastal seascape food Q&A which provide guidance said. Austria, Germany, the Neth- gastropubs, cafés and sea- and produce has to offer.” Romany Stone Leasehold Food on the Edge 2017 Interest for Sale Details Announced sponse to Food On The Edge to date. We’ve had stories of wonderful ac- tions that have been born from the seeds of ideas sown at Food On The Edge, and this is import- ant to ensure we are re- ally making a difference.” These actions will stem from the topics to include sustainability, food ethics, animal welfare, organic The restaurant’s 15 year lease has 13 years to run. farming and seaweed, and the future of Irish he leasehold interest summer and the property food. for Wicklow’s Romany benefits from ample parking A new Open FOTE ini- TStone café, bar and space. tiative, which is due to be restaurant has been brought Rent of €67,000 per annum officially launched early to market by Colliers Interna- is fixed with five yearly re- Next year’s Food On The Edge will focus on food stories from around next year, is a new ele- tional, with 13 years remain- the world. ment planned for 2017. JP ing on a 15 year lease. views. Price is on application. said: “Open FOTE will be “Romany Stone is an excep- etails have been an- Food On The Edge sym- Positioned within the village an open call to chefs and tional opportunity to acquire nounced of the 2017 posium director JP McMahon of Ashford, Romany Stone is food industry professionals situated in a prominent road- a profitable and successful Dedition of Food on said: “It’s important to learn who would like to partake in side location by the River business,” said Mandy Daly the Edge, which is set to take from each other and food the speakers line-up for 2017, Vartry weir, just off the N11 place on the 9th and 10th of stories are the best way of and who feel they have some- of Colliers International, who and 30 minutes from Dublin. October, once again in Gal- understanding the ways dif- thing original or important to is handling the sale. “It has an The restaurant seats 130 and way. ferent cultures use food.” say based on the themes of enviable reputation for pro- Next year’s Food On The JP added: “We will also includes a reception area, the event.” Details of how to viding excellent quality food Edge will focus on food sto- have the important theme of fully fitted bar, an open plan submit a proposal for Open in a beautiful part of Wick- ries from around the world action/reaction – the actions FOTE are to be announced main dining area with open low.” as well as action and reaction and reactions that both pre- early next year. fireplace, and mezzanine for prompted by the themes of vious speakers and audience private functions. An outside For more information on the the symposium to date. members have had in re- patio area is popular during leasehold sale, email [email protected]. 10 In Conversation With Vernon Catering @FFTresource | Nov 2016 Changing Trends, Consistent Quality For Ronan Sullivan of Vernon Catering, staying on top of food trends is a huge aspect of his company’s ethos of maintaining best quality and ensuring customer satisfaction.

For many, Ireland’s new a number of Irish embassies global appetite brings the around Europe. ideas of seasonality and local “Once a week we used produce into a new light. “If to pack up different Irish I was to buy something in the cheeses in boxes and send north of France and bring it to them to the airport. We’d Ireland, it would be the same get a courier parcel, a sealed thing as someone in New bag, and drop it to the airport. York bringing in produce We were delivering up to the from north of that state. So my airport area anyway so wasn’t perspective is, of course ev- costing us anything really,” eryone wants to buy local but says Ronan. “I don’t even Irish farmers only have one know if you could get away season and only have certain with it now, it’s highly dubi- weather they can work with,” ous!” says Ronan. Online ordering for chefs is Sometimes, trends are of course the next big thing, driven by chefs as much as and while it’s a long way from by consumer demand. “Let’s replacing the telephone as say okra for example, nothing the primary way of request- unusual but not something ing next morning’s deliveries, we’d sell an awful lot of. Then Ronan is looking forward to maybe there’s some recipe using the technology to better going around, or some food enhance customer service. show on TV for example, and “Someone might call up and then everyone is looking for it. say they want a box of toma- You’ll see these trends mush- toes - now we have a dozen “It’s so dynamic and we’re so used to short turnarounds that we see with these trends and we’re rooming at certain periods of types of tomato, so which one able to react quite quickly.” the year.” are they talking about? And Vernon Catering’s high re- put yourself in their shoes - he vast majority of Ver- task when trends are chang- our business anyway. We gard for its customers, both they’ve just finished a shift, non’s deliveries consists ing faster than ever, influ- could sell a lot of our regulars new and longstanding, can they’re dead on their feet, Tof staples - tomatoes, enced by global food trends. one week, like peppers, and probably best be summed they just want to place the carrots, onions, celery and the next week we wouldn’t up in an anecdote from over order and go home. Online so on. Rapidly changing con- An example, says Ronan is sell half that amount. It can 30 years ago, when the com- ordering will eradicate an sumer habits have inspired fiddlehead ferns. “They’re be a very dramatic, cyclical pany found itself in the un- amount of frustration and time wholesalers to diversify their small curly greens, they curl curve to what we’re doing.” likely position of shipping out wastage in the supply line, offering while also maintain- out and in depending on cli- Irish cheeses and sausages to definitely.” ing quality. Take, for exam- mate. We didn’t even know ple, the explosion of interest you could consume them but in Mexican food, which is cur- it’s something that people rently causing a global short- want now. Somebody is look- age of avocados. ing for those for next week. “Avocados are a premium So I’ll do a bit of research product,” explains Ronan. about that, see what the story “Three years ago, I would is, how do they cook, what do have maybe sold three boxes they taste like, and see if I can a week, and now we’re sell- get them in, if we can satisfy ing well over 300, up to 350 the customer’s need and if boxes, every week. Sweet they could be popular.” potatoes is another one. I The explosion of interest in don’t know even if anyone coconut products in recent ever asked us for sweet po- years is a prime example of tatoes up to about six years consumers’ desire for what ago. People would ask for are typically perceived as yams, which are fairly sim- healthier products. Likewise, ilar, but sweet potatoes just spirulina and wheatgrass weren’t something that was powder, while not necessar- on the menu really. Again, ily new products, have snow- we’re selling over 300 boxes balled in terms of popularity of those every week.” in the last year. Staying on top It’s not enough to simply of these trends has become be sourcing and selling these part of the day job. products. For Vernon Cater- “It’s so dynamic and we’re ing to stock any type of fruit or so used to short turnarounds vegetable, the quality has to that we see with these trends be there, day in and day out. and we’re able to react quite For Vernon Catering to stock any type of fruit or vegetable, the quality has to be there, day in and This is an increasingly difficult quickly. That’s the nature of day out. Nov 2016 | @FFTresource Hire-Innovation 11 Commercial Kitchen Equipment: Saving Time and Cash saves you time and money. of-the-box rental solutions to signed to give more of them To deliver a high quality food clients of all sizes and for the back to you. and drink service, a high period of time that works best For a bespoke, innovative quality equipment solution for you. Above all, the Hire-In- commercial kitchen equip- is an absolute must. We can novation team wants to give ment solution that ticks all the offer you the pick of the finest you the freedom and flexi- right boxes, turn to Hire-Inno- equipment on the market and bility to concentrate on what vation. Why not discover how ours is a range that is almost your business set out to do. our comprehensive range limitless. 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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 Excellence, the largest distributors of Ambient Foodservice products to the Irish Catering Industry over the last 40 years, have a wide range of quality food products to help you create The best of the fabulous fare this season. Aromatic herbs & spices, crumbly pastries, superb sauces and mustards, wonderful winter seasonings, delicious christmas puddings, seasonal syrups, yummy mince pies and mince meat together with all of our ranges, offer you the best in Quality, Choice season to you and Value that is synonymous with the Excellence tradition. A very Happy Christmas and best wishes for the New Year from all at Excellence. from Excellence.

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Excellence_SeasonalAdvert_FFT_FULLPAGE_350X240mm_November2016.indd 2-3 14/11/2016 12:36 Excellence, the largest distributors of Ambient Foodservice products to the Irish Catering Industry over the last 40 years, have a wide range of quality food products to help you create The best of the fabulous fare this season. Aromatic herbs & spices, crumbly pastries, superb sauces and mustards, wonderful winter seasonings, delicious christmas puddings, seasonal syrups, yummy mince pies and mince meat together with all of our ranges, offer you the best in Quality, Choice season to you and Value that is synonymous with the Excellence tradition. A very Happy Christmas and best wishes for the New Year from all at Excellence. from Excellence.

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Excellence_SeasonalAdvert_FFT_FULLPAGE_350X240mm_November2016.indd 2-3 14/11/2016 12:36 14 In Conversation with Carol’s Stock Market @FFTresource | Nov 2016

Barbara Collins Is a native of Co. Armagh who has worked in BBC News and Current Affairs Radio and Television since 1999 when she From Stock Trader joined as a graduate trainee. Her passion for people and their stories is matched by her to Stock Maker appetite for good food. A former stock trader now based in the North West has swapped her career as a high-flying investor in the financial markets to invest in her own business, producing natural and nutritious traditional beef and chicken stock using local ingredients.

Carol Banahan has switched careers from stock trading to stock making.

I ultimately realised this could ities, together with product have its limits as producing development mentoring and stock is a very long process; support. it is very much a slow food Carol’s Stock Market – product and I decided this which comes in 500ml spout business won’t survive if I pouches – is available in a Carol’s stocks can be frozen without losing any of its flavour or nutritional value. don’t get into a commercial number of local butchers and grade kitchen.” delis, with plans for expansion arol Banahan is the wanted to do. I spent my time well.” Since moving into the Foo- nationwide. As it is freshly first business client going to cookery school and Carol completed a certif- dovation Centre just over a made, the stock has a short Cbased in the new Foo- learning nutrition. As I was in icate course at the Dublin month ago, Carol has been dovation Centre at North West investment management all Cookery School two years able to substantially upscale shelf life but can be frozen Regional College in Derry, my career I wanted to have ago, and last year studied production in its custom built without losing any of its fla- whose facilities have enabled some credentials because I with the Irish Institute for kitchen which is fitted with the vour or nutritional value. her to expand production knew I would ultimately get Health and Nutrition in Wick- latest high-tech equipment, For more information, visit of her product line, Carol’s into some kind of food busi- low, achieving an Advanced chilling and laboratory facil- www.carolsstockmarket.com. Stock Market, which has no ness. Diploma in Health and Nutri- additives or preservatives. “I set up Carol’s Stock Mar- tion Coaching. She also com- A native of Dublin, Carol ket because I absolutely love pleted a Start Your Own Food enjoyed a successful career making stock. I have made my Business course with the sup- with the investment manage- own stock for many years and port of the Local Enterprise ment arm of one of Canada’s knew there was a gap in the Office in Donegal in 2015. largest banks before moving market as I couldn’t get any “I made my first foray into back to Ireland three years natural stock anywhere; there selling my stock at Letter- ago. She now lives in Green- Want To Concentrate On Your Business? are plenty of stock cubes on kenny Artisan Market last castle, Co. Donegal with her the market and other pro- March. At that point I had gone husband Neil McParland from Do Staff Issues Take Up Too Much Time? cessed products. I thought through all the Environmental Derry who is a therapeutic long and hard about it and de- Health hoops and was able radiographer at the state-of- cided to give it a try. I started to produce it from my home HR Ireland Can Help You the-art new radiotherapy unit to do my own research and kitchen. I did various markets which is scheduled to open We provide expert HR advice and support to companies of all sizes and that took several months as including Harry’s in Bridgend. soon at Altnagelvin Hospital. have many years experience and knowledge in all areas, in parcular Carol, who lived for many hospitality and catering. years in Toronto before spending six years in Vancou- HR Ireland allows you to concentrate on your core business by having ver, continued: “I had an en- your own outsourced HR department. Why not contact us about your tirely different life in Canada needs and we will provide you with an effecve soluon. but had enough of that world. I had a burning desire to move Contact: 1890 253150 / 087 2252123 Email: [email protected] back home to Ireland and do something different. I have Website: www.hr-ireland.ie always had a serious passion for food and nutrition and just under three years ago myself and my husband left every- thing behind to move back. “With making such a mas- sive life change I had to take Carol Banahan has switched careers from stock trading to stock making. some time to figure out what I Nov 2016 | @FFTresource Drinks 15

Reuben Gray Chairman of Beoir, supporting craft beer in Ireland. Email Reuben. Christmas [email protected] Approacheth As the nights get longer and the air gets colder, it’s well and truly getting to that time of year again. Love it or hate it, Christmas is a necessary time of the year. It’s probably the only time of the year where all of the seven deadly sins are not only in evidence, but often expected. called hubris. Off-Licence in Fairview has for are the Poles Apart North The last brought out a beer box ad- & South duo from Wicklow of the seven vent calendar which contains Wolf. One will be a white IPA deadly sins 24 beers and a glass. Just pop and the other a porter. we will see open a tab each day and try a YellowBelly will have three, is wrath. For new Irish craft beer. The mix a Bushmills barrel aged Rus- the most part, varies from your average pale sian Imperial Stout, a Harvest there should ale or lager to imperial stouts, Lager with Irish hops and be little of that barley wines and double IPAs. Pink Freud which is a Vienna but there’s At €110, it’s a weighty gift in- Lager. nothing deed. I saw a €10-off coupon Rascals will have a mint wrong with code of #martinsadventbeer chocolate stout available a little anger on their twitter account but while Metalman will have a at Christmas. I don’t know how long that Perhaps you code lasts for. spiced sour beer called Razz- are losing at Many off-licences have beer. monopoly or beer hampers with beer, Meanwhile, 8 degrees in a child’s toy glasses and sometimes Cork are releasing a three- doesn’t in- snacks included and they can some. Named the Three clude batter- make a nice gift. The brew- Dukes of Burgundy - The ies and there eries themselves often bring Good, The Bold and The Fear- are none to be out gift packs for Christmas less, there will be three beers. had. A small so keep an eye out over the The Bold is an imperial stout bit of anger coming weeks. I know O’Ha- aged in Burgundy pinot noir is expected ra’s always have one and so barrels and The Fearless is around do Black’s of Kinsale. Hope a farmhouse ale aged in Bur- Christmas. To Brewing in Dublin has a gundy chardonnay barrels. some people, mixed case. 8 Degrees have These two will be released in it wouldn’t a twin pack of 750ml bottles of late November. The last one be Christmas their two specials. See below is The Good, a barley wine without a little for more info. aged in Burgundy Pinot Noir touch of wrath barrels and that should be re- before every- Festive Specials leased in January. one makes Each winter, especially ap- fter all, what is Pride is an interesting one be- There will be about 70 up and gets into the spirit of proaching Christmas time, Christmas without specials released this Christ- cause these days, it’s often a things. most breweries bring out at gluttony and sloth? good thing. A parent’s pride least one special for the sea- mas. Keep an eye out on the Certainly a bit A at their child’s ability to master Christmas Gift Ideas son. The list is extensive this Beoir twitter and Facebook of greed and envy when it that bike on Christmas morn- For the person who seems year. There are the regular pages for more info, both are comes to gifts, especially ing for instance. There’s a to have everything but loves ones such as Winter Star from @BeoirOrg and then www. where children are involved. more sinister version of pride a good beer, you can’t really O’Hara’s, Coffee & Oatmeal beoir.org for further details. Lust is clearly hiding in every where man sees themselves go wrong with buying that Stout from Dungarvan, Yule Ol The final list will posted in De- corner, be it of the carnal na- as equal to God or Gods, person some beer and there from White Gypsy and Dash cember. ture or simply a desire for depending on your theism are many options available to Away from Trouble Brewing. money or material things. of choice, and is sometimes you this Christmas. Martin’s Newer ones to watch out Beer of the Month: O’Hara’s Winter Star

Each year, O’Hara’s releases a beer orange peel and a hint of citrus. You can pick called Winter Star. The recipe changes it up in any good off-licence or supermarket. each year and this year they have gone You can also get it from their new Craft Beer for a spiced rye ale. Christmas Gift Pack which includes a bottle As a grain in beer, rye is known for a slight of Winter Star along with a bottle each of spiciness of its own as well as a particular their IPA and Irish Stout. sweetness. Expect notes of cinnamon with

Author:Reuben Gray of Beoir 16 Drinks @FFTresource | Nov 2016

Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, The Wines of contributing editor Navarra to the McKenna Food The ancient kingdom of Navarra should be better known not just for its Guide. wines but its role in the history of Spain and France, of which it was a part for many years. The region is just south of the Pyrenees and forms the north-eastern border of Rioja with which it shares some geographical similarities, if not fame. organic producers. (the other Rioja capital after There was good consistency Haro) – this estate is currently from the co-ops (e.g. without representation here Piedemonte) and from larger but this is likely to change. producers also, such as the There were also fine, pristine safe but reliable wines of Fortius (owned by Faustino, ‘no-added sulphur’ wines imported by Richmond) and from the organic grower the fruit driven wines of Ochoa Lezaun who also gave us one (imported by Comans). of our best meals in their small The region also threw up restaurant. some surprises - fine late I stayed in the city of harvest sweet muscats, an Pamplona, famous for its bull- excellent 50-50 sauvignon/ running festival, and I found chardonnay blend (Bodegas it a charming and welcoming Alzania), and one of the highlights of the trip was a rare city with good food from Spanish Pinot Noir from the tapas tavernas to fine dining excellent Castillo Monjardin, restaurants (e.g. Enekorri). I here is regional variation but no oak) was one of the colour intensity of anything just ten minutes from Legrono plan to return. in Navarra with the highlights of the whites I tasted from France) and fruity Thotter dry flat region’s – dripping with ripe pear and Bordeaux style blends (with a more mediterranean areas of sweet apple flavours with Spanish kick of American oak Ribera Baja and Ribera Alta balance and acidity. flavours). This being Spain Wine of the Month in the south, which are based Historically the region would there is also lots of Garnacha around the river Ebro - also have been planted with a mix and Tempranillo (varietal and Marco Real Garnacha, an important influence on the of grapes, including some blends) and the best will rival Navarra, Spain. wines of Rioja. The cooler French varieties, but after the any other Spanish region. The northern regions can be more devastation of the the vine wines here tend not to be aged RRP: €15.99 challenging with spring frosts, eating bug phylloxera in the as long as in neighbouring Stockist: Karwigs Cork but if climate change continues early 20th century much of Rioja, but you will find a similar they may become more the land was re-planted with system of Joven, Crianza and www.karwigs.ie important. garnacha and tempranillo. In Reserva styles. Made from 100% Garnacha and aged The region has three wines the 1980s, when the world first I recently and had a good for five months in French oak barrels, of Pago status (the equivalent caught their Cabernet bug, the 70-80% hit rate from the dozen this is a good example of the value and of Grand Cru Monopole status decision was made to replant or so wineries I visited. Not all quality available in the region. Floral vi- in France) and all there are that grape along with Merlot the Cabernet Sauvignon and olet aromas, spicy red fruits, ripe and worth seeking out - Otazu, and Chardonnay. Merlot I tasted was as ripe as soft, supple and fleshy. Try with some Arinzano and Prado de Irache. These days you will find I would like (some leafy edges slow-roasted pork belly or with smoky The Irache reds are excellent excellent dry, fragrant and were frequently evident), but barbecue-flavoured meats. and long lived, and the Otzu limpid Chardonnays, rich solid in general the quality was Chardonnay (lees-contact Rosés (double the fruit and high, particularly from smaller

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For a full list of our wines Tel: 087 9828976 E-mail: [email protected] Nov 2016 | @FFTresource International Focus 17 Exploring Morocco from Street Food Up Morocco is the easiest African country to visit from Europe, with a ferry from Spain taking just an hour and weekly Ryanair flights from Dublin to Marrakech. I visited recently on a holiday and was genuinely surprised at the quality of the food. I’ll go further – I didn’t have a bad meal or even a bad course throughout my trip and I am not easy to please. he Moroccan larder breakfast or the elaborate don’t drink themselves, tasted were still better than At €55 in a restaurant (€26 is extensive with ce- pattern made with drizzled and throughout my week in many a supermarket wine in Duty Free) this wasn’t T reals, beans, nuts, ol- honey on the plate to dec- the country almost the only here and spending around cheap, but it was worth it ives, preserved vegetables orate the pastilla au pigeon wines I saw on restaurant €20 (in a restaurant) gave to taste what is probably and of course the same (pigeon with almonds and lists were Moroccan; these you a wine of decent Cotes the country’s most famous vegetables, meats and fish dates in filo pastry). ranged in price from €15 du Rhone level – e.g. Dom. wine. you would expect to find Tagines might have pi- to €55. Many producers De Sahari, – the best that If you are interested in in any western country. geon, chicken or lamb have French connections I tasted was Chateau Ro- reading more about the Spices include cinnamon, however the most intrigu- with everyone from Alain slane 2013 Premier Cru cuisine of Morocco and cumin, saffron, turmeric, ing I tasted was lamb with Graillot in the Rhone to Les Coteau de l’Atlas, cooking some of the dishes pepper, ginger and pre- green olive tapenade and Gérard Depardieu invest- which had grip and dense mentioned above I rec- served lemon which is not what can only be described ing there. fruit flavours and needed ommend Paula Woolfert’s a spice but whose flavour as a preserved lemon foam The worst of the wines I some more time in bottle. seminal book The Food of is inseparable from Moroc- which accented the meat can cooking. For heat you and counterbalanced the will find Harissa, and for sweeter elements, such aromatic cooking they use as dried apricots and al- the spice mix ras el hanout monds. Delicious. which often has too many The Café des Épices was spices to name. the one restaurant recom- What made the difference mendation I had received to this trip was the quality and it is well worth a visit of the cooking, whether for their salads, their sweet in restaurants or street poulet au citron tagine or stands, and the attention to their excellent simple ham- detail from a simple vege- burger Marrakech. table omelette in a lodge in Morocco is of course a the Atlas mountains to a ta- Muslim country, but alcohol jine cooked over charcoal is available in any restau- in the desert to the fresh rant that caters to tourists. bread still warm from the Moroccans are proud of oven that I was served at their wines, even if they

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Bizarre stories from the world of Less Serious Stuff foodservice Gubbeen’s Fingal Ferguson added: “We are really excited to have been asked by Keogh’s to collaborate on their new crisp flavour. Tom Keogh and the team came to visit our smokehouse in West Cork to see how we make our products. This was an important part of the process which helped us to create the perfect crisp. The sweet cherry tomato is an ideal companion to the smoky spicy chorizo!” As profane as he is cute: Ted. Pic: www.instagram.com/kiho0122 Swedish Brewery Ted-Themed Café Keogh’s Launch Releases World’s Each crisp works out at £9, or £45 for a box of 5. Opens in Tokyo Irish Chorizo and Most Expensive Somehwhat unusually – Cherry Tomato although perhaps not out of Crisps Your Own Cocktail) bar, has bar is situated in Upstairs @ character for a country where Flavour Crisps A Swedish microbrewery officially opened its doors. The Tivoli Backstage, Dublin social phenomenons are often Keogh’s Crisps has launched has cooked up what just might At the new pop-up bar, 8, and is open every week difficult to comprehend from a new limited edition flavour be the world’s most expensive guests bring a half bottle of from Thursday to Saturdays the outside – the foul-mouthed sure to stand out from the crisps – at £46 for just 5 crisps, their favourite spirit, and one of from 5pm and on Sundays for CGI film star Ted has gained crowd – Irish Chorizo and these fancy snacks are not ones the Drop Dead mixologists will afternoon tea. quite a cult following in Japan, Cherry Tomato. to be idly munched on. match it with some homemade so much so that a dedicated The limited edition flavour St. Erik’s brewery teamed mixers of their own. Ted-themed café and bar has is the result of a collaboration up with the Swedish National Using ingredients such as opened up. between the Gubbeen Culinary Team for the project, fresh herbs to homemade Ted fans in Tokyo can now Smokehouse in Co. Cork and which uses some of the most mixers and fruit purees, Drop visit a café entirely devoted Keogh’s Farm in North County expensive ingredients in the Dead Twice create bespoke to the filthy-minded, potty- Dublin. country. The crisps themselves cocktails, which complement mouthed bundle of joy, where Available from late October are made from Ammarnas each guest’s taste preferences everything is based off the films in selected stores, for a limited potatoes harvested in northern and mood. – from the decor right down to period, Irish Chorizo and Sweden, and flavoured with To book their two-hour slot, the menu. Cherry Tomato is the first new Matsutake mushroom, truffle guests reserve a table online, Ted’s unusual popularity in crisp flavour to be brought to seaweed, dill, leksand onion pay an entry fee of €20 on Japan could be down to the market by Keogh’s Farm in two and India pale ale. arrival, and bring along their film’s heavily edited nature, years. To bring home the favoured tipple. All drinks are where it was actually released Tom Keogh, Managing exclusive nature of the included in the €20 entry fee. with a PG12 rating. Exactly Director at Keogh’s Farm, snacks, they’re presented in Inspired by the BYOC model how they managed to cut out explains: “Creating a new a minimalist black box, with in London and New York, four flavour is a hard thing to do, The bar is situated in Upstairs all the profanity and leave the each crisp being housed in friends combined to bring @ The Tivoli Backstage, storyline in tact is anyone’s especially when you’re as its own compartment, and the this concept to Dublin. The Dublin 8. guess. That Ted in himself is careful and considered as we production run has been quite a cuddly and cute looking are with our crisps! That said, limited to 100 boxes. bear no doubt also helped once we had decided upon The brewery has also endear the pint-sized wonder the flavour direction that we promised that all income wanted to try, we knew right to local movie-goers. from the crisps will be Puzzle 1 (Medium, difficulty rating 0.51) Dishes on offer include the away that the team in Gubbeen donated to charity. Puzzle Corner R18 Dry Curry, a Ted Face were the perfect partners for Pizza and a Fluffy Loco Moco us. Fingal’s passion for locally- 6 1 4 8 sourced and home-cooked Bring Your Own plate. From what we can see, Cockail Bar all the food is shaped to look food fits perfectly with the 3 5 1 4 like Ted’s face, or at the very Keogh’s ethos and we are Opens in Dublin proud to be championing least has his likeness printed Drop Dead Twice, 2 5 somewhere on the food. another superb Irish supplier.” Dublin’s first BYOC (Bring Drinks include the delicious- 1 5 9 sounding Ted’s Milky Banana, which might have suffered some translation issues and we 8 4 9 7 hope means something more innocent to Japanese ears. 4 6 3 There’s also a well-stocked shop full of Ted goodies, 6 7 including t-shirts, phone cases, bags and reusable takeaway 1 6 5 3 coffee cups. Did we mention it’s also a 7 5 1 6 bar, and is therefore open until 3am? Ted would no doubt Puzzle 1 (Medium, difficulty rating 0.49) 2 3 6 8 4 7 1 5 9 Generated by http://www.opensky.ca/sudoku on Tue Nov 22 17:17:48 2016 GMT. Enjoy! approve. 7 8 9 2 1 5 4 3 6 Last Month’s Solution The venture is open for 4 1 5 3 9 6 2 7 8 Send your completed puzzle a limited time, so if you 9 7 3 6 8 4 5 1 2 6 4 8 1 5 2 3 9 7 in to FFT.ie, Top Floor, 6 Clare want to get your fill of Seth 5 2 1 9 7 3 6 8 4 Street, Dublin 2 to be in with a chance of winning a new set of MacFarlane’s creation we 1 5 2 7 6 9 8 4 3 The limited edition flavour will be available from late Wusthof Trident knives worth recommend getting to Shibuya 8 6 7 4 3 1 9 2 5 € October. 3 9 4 5 2 8 7 6 1 over 400.­ sooner than later.

Generated by http://www.opensky.ca/sudoku on Fri Oct 14 15:35:24 2016 GMT. Enjoy! Nov 2016 | @FFTresource Letters 19

and business Your Letters queries answered... I run a busy little I’d ask for a limited I could take charge of book into my restaurant the extra staff who I restaurant in an urban number of people, say 20, the cookery school to for an early Christmas couldn’t cancel at the centre, and we generally and ask that it doesn’t go begin with anyway, party this weekend. Due last minute, and the fact like to involve ourselves above that. That means and see how it goes. to the large numbers that I turned down a with the arts community you know how much food I’ve had an architect expected to attend, they number of other bookings where we can. For to prepare, and you can survey the building and paid a sizeable deposit. to accommodate them. example, we offer deals still leave plenty of space she thinks that it could I made it clear that I I don’t want to create whereby you can pay for other diners. You easily be converted into have a strict cancellation ill-will locally but I feel for a meal and a drink probably need to discuss a functioning training policy: if it’s less than if I let this one off, I’ll with us, then see a gig the marketing opportunities kitchen (which would 24 hour’s notice, then no have to do the same with in a nearby venue, all further as well, find out what obviously involve a lot of deposit is returned. others and my business included in the price. sort of potential Facebook investment to equip). I A representative will really suffer. We’ve been approached reach the book club suppose my main fear is from the company by a local book club members can offer your that while our gastro-pub called me on the day I think in this case you whose members are restaurant. Make sure they is very popular, I’m not of the party to cancel. should take the hit and interested in holding share photos. sure I have enough of a They said they’d had a return the deposit as a their monthly meetings All in all, if executed name as a chef to entice sudden bereavement mark of good will. You in the restaurant. While correctly, the publicity people to sign up? in the office and that will make yourself very I like the idea of it, they generated by hosting the it would be extremely unpopular locally if you want to do it on Friday book club probably would The best advice is disrespectful for any don’t show compassion and nights. They have asked be worth the food you probably to talk to people staff members to be out understanding to a company that we provide a certain prepare, and you’re pretty who have already expanded partying as a result. The who has suffered the sudden amount of food and much guaranteed higher within the restaurant industry presumption was, that on death of a staff member. drink, in return for the takings at the bar on the to open cookery schools. compassionate grounds, In the long run the return club members staying night of hosting. But you There are a number of I’d return the deposit. business you’ll get from on with us and having definitely need to lay a few examples of this around I told them I’d have to this gesture will be worth more drinks. They’ve ground rules first. the country. While you think about it. the loss and inconvenience agreed to include us in all feel you might not be a This may seem incurred by the party their social media, e.g. I own a gastrobar in renowned chef yourself, heartless but I’d spent cancellation. tagging us on Facebook, a rural location. We you need to remember that significant money and generating publicity do a good trade but for the customer’s association getting in food for the about us through word of quite some time now will be primarily with your night, not to mention mouth. I’ve felt that there’s gastropub which is already I’m having doubts something missing popular and established. about whether this is from the offering. Our If you can afford the initial worth my while, as I do premises are very quaint, investment costs, and quite well as it is, but at and people love the you don’t think you’ll be Connect with us on the same time it’s a nice ‘country’ feel to the pub sending yourself into debt initiative that I’d like to and dining area. There’s by starting this up, then I Twitter for the support. also lots of parking and think you should go for it. accommodation on the You have many advantages It does sound like a lovely grounds so from time in terms of your premises, idea, but since the club to time we might get a availability of parking, wants to use your premises, small wedding. accommodation and a latest, breaking and not vice versa, it should I have a space out the guaranteed nightlife on site be on your terms and back that’s currently for those who decide to news and conditions. If you provide a unused - peers have stay over. setting and food, then you’re been suggesting I turn it You probably would industry chatter saving someone the bother into some sort of small need to do a lot of of hosting in their own home, concert venue but I’m not groundwork and research and the expense of buying sure I could handle the first though, in terms of in food. hassle of booking bands, deciding what format the I think you need to flesh trying to sell tickets and courses will take, how it out a bit more and set being left out of pocket. many people you can a few rules of your own. I I’ve noticed a rising facilitate, costing, sourcing would personally rule out a trend in cookery schools ingredients, branding etc. @FFTresource Friday night first off, it’s one popping up all over the Perhaps spend a bit of time of the busiest nights for any country, and many of my and money attending a few restaurant, and presumably friends have attended existing cookery courses one that you’ll fill all your them with varying across the country (and tables on anyway. So why degrees of satisfaction. abroad if you can afford not say you’ll give the group I’m at the stage with it) and see how things are a decent amount of space my business where I done. It could be a real eye to host their meetings, but can take a backseat in opener for you. only on a quieter night like a terms of its day to day Tuesday. running, so I feel that I had a large company 20 FFT.ie Directory Nov 2016 |@FFTresource Nov 2016 |@FFTresource FFT.ie Directory 21 20 @FFTresource | Nov 2016 Patio HeatersLetters Hugh Jordan Hugh Jordan www.ewcireland.ie Pasta Making & Cooking 01 801 3942 Pizza Pans Flogas www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 01 801 3942 Odour Control Hugh Jordan Norton Norton Equipment Clothing & www.flogas.ie 041 983 1041 Cutlery Polishers Corcoran Food Equipment Hugh Jordan www.hughjordan.com 01 862 7200 How to use the Mulcahy Technical Services www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Corcoran Food Equipment www.corcorans.ie 066 7125605 Accessories www.hughjordan.com 01 862 7200 Norton www.mulcahytechnical.ie 01 450 4755 European Watercare Ireland www.corcorans.ie 066 7125605 Smoking/Curing Ovens Hugh Jordan Norton www.nortongroup.ie 01 844 5555 European Watercare Ireland www.ewcireland.ie GH Enterprises Corcoran Food Equipment www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 European Watercare Ireland FFT Directory www.ewcireland.ie 01 801 3942 www.corcorans.ie 066 7125605 www.ghenterprises.ie 068 28133 Badges Norton www.ewcireland.ie 01 801 3942 Forced Air Ovens European Watercare Ireland Chefs’ Wear Pest Control Steamers www.nortongroup.ie 01 844 5555 01 801 3942 Renewable Energy Solutions Corcoran Food Equipment www.ewcireland.ie BWG Foodservice Hugh Jordan The directory is in alphabetical order. 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directory2.indd 20-21 19/11/2016 10:21 20 FFT.ie Directory Nov 2016 |@FFTresource Nov 2016 |@FFTresource FFT.ie Directory 21

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directory2.indd 20-21 19/11/2016 10:21 22 FFT.ie Directory Nov 2016 |@FFTresource Nov 2016 |@FFTresource FFT.ie Directory 23

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Antrim 01 801 3942 www.ciaireland.ie 01 801 3942 CIA - Catering Innovation Agency Juice Drinks Smart Ireland BWG Foodservice 01 517 9088 / 059 910 5020 Training/Education & Soft Furnishings www.ciaireland.ie www.bwgfoodservice.ie 021 454 8700 Bar Stools Corcoran Food Equipment Hugh Jordan Catering 01 517 9088 / 059 910 5020 European Watercare Ireland Hugh Jordan www.corcorans.ie 066 7125605 Recruitment www.hughjordan.com 01 862 7200 Corcoran Food Equipment www.ewcireland.ie www.hughjordan.com 01 862 7200 Hugh Jordan Equipment www.corcorans.ie 066 7125605 01 801 3942 Norton www.hughjordan.com 01 862 7200 Training www.nortongroup.ie 01 844 5555 Hugh Jordan Meat Norton Irish Small and Medium Disposable Products www.nortongroup.ie 01 844 5555 Enterprises Association www.hughjordan.com 01 862 7200 BWG Foodservice Bespoke Furniture Norton Hugh Jordan www.isme.ie 01 662 2755 Disposable Food Containers www.bwgfoodservice.ie 021 454 8700 Cold Rooms www.nortongroup.ie 01 844 5555 Flavour of Italy Group www.hughjordan.com 01 862 7200 CIA - Catering Innovation Agency Marron Chalk Boards BWG Foodservice www.flavourofitaly.net 01 460 8800 Norton Ireland www.shopbling.net 087 2667 354 www.bwgfoodservice.ie 021 454 8700 Table Food Heaters 04890 342 342 www.nortongroup.ie 01 844 5555 www.ciaireland.ie Hugh Jordan CIA - Catering Innovation Agency www.henderson-foodservice.com Recruitment Firms Ireland 01 517 9088 / 059 910 5020 The Firm www.hughjordan.com 01 862 7200 To nd out about how we can deliver more pro t to your business, visit us at www.bewleys.com Chilled Foods Corcoran Food Equipment www.thefirm.ie 01 475 2903 Norton www.ciaireland.ie www.ciaireland.ie BWG Foodservice www.corcorans.ie 066 7125605 www.nortongroup.ie 01 844 5555 01 517 9088 / 059 910 5020 01 517 9088 / 059 910 5020 Corcoran Food Equipment www.bwgfoodservice.ie 021 454 8700 Freezers European Watercare Ireland Milk European Watercare Ireland www.ewcireland.ie www.corcorans.ie 066 7125605 CIA - Catering Innovation Agency BWG Foodservice Bain-Maries www.ewcireland.ie 01 801 3942 Hugh Jordan Ireland www.bwgfoodservice.ie 021 454 8700 Corcoran Food Equipment 01 801 3942 www.hughjordan.com 01 862 7200 www.ciaireland.ie Disposable Napkins European Watercare Ireland www.corcorans.ie 066 7125605 Norton Chocolate 01 517 9088 / 059 910 5020 BWG Foodservice www.ewcireland.ie Hugh Jordan www.nortongroup.ie 01 844 5555 www.cmai.ie BWG Foodservice Corcoran Food Equipment www.bwgfoodservice.ie 021 454 8700 01 801 3942 www.hughjordan.com 01 862 7200 Mulcahy Technical Services www.bwgfoodservice.ie 021 454 8700 www.corcorans.ie 066 7125605 SEGRAVE HOUSE Hugh Jordan Norton Soft Drinks www.mulcahytechnical.ie 01 450 4755 European Watercare Ireland Cigars Hugh Jordan www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 BWG Foodservice www.ewcireland.ie Unit C4 City Link Business Park, BWG Foodservice www.hughjordan.com 01 862 7200 19/20 EARLSFORT TERRACE Norton European Watercare Ireland Trolleys & Carts www.bwgfoodservice.ie 021 454 8700 CIA - Catering Innovation Agency 01 801 3942 Old Naas Road, Dublin 12 www.bwgfoodservice.ie 021 454 8700 Norton www.nortongroup.ie 01 844 5555 www.ewcireland.ie European Watercare Ireland European Watercare Ireland www.nortongroup.ie 01 844 5555 European Watercare Ireland Ireland Condiments DUBLIN 2 www.ewcireland.ie 01 801 3942 www.ewcireland.ie www.ewcireland.ie www.ciaireland.ie BWG Foodservice Frozen Cocktail Makers 01 801 3942 +353 (0)14608800 Your Source For IRISH Craft Beer 01 801 3942 01 517 9088 / 059 910 5020 www.bwgfoodservice.ie 021 454 8700 Hugh Jordan TEL: 01 475 2903 01 801 3942 Basketware & Wireware Spirits Corcoran Food Equipment European Watercare Ireland email: info@flavourofitaly.net Energy Management www.hughjordan.com 01 862 7200 Disposable Tableware Hugh Jordan Barry & FitzWilliam www.corcorans.ie 066 7125605 www.ewcireland.ie Norton EMAIL: [email protected] BWG Foodservice www.hughjordan.com 01 862 7200 European Watercare Ireland 087 235 6253 Services www.bandf.ie 021 432 0900 Hugh Jordan 01 801 3942 Bord Gais Networks www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021 454 8700 Norton www.ewcireland.ie www.hughjordan.com 01 862 7200 Chairs www.bordgais.ie/networks 1850 411 European Watercare Ireland WEBSITE: www.thefirm.ie Hugh Jordan www.nortongroup.ie 01 844 5555 Cooking Alcohols 01 801 3942 Norton Hugh Jordan 511 www.ewcireland.ie www.hughjordan.com 01 862 7200 European Watercare Ireland BWG Foodservice BWG Foodservice www.nortongroup.ie 01 844 5555 Oils www.hughjordan.com 01 862 7200 Flogas 01 801 3942 Norton www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 www.bwgfoodservice.ie 021 454 8700 BWG Foodservice Norton www.flogas.ie 041 983 1041 Ware Washing www.nortongroup.ie 01 844 5555 01 801 3942 European Watercare Ireland European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 www.nortongroup.ie 01 844 5555 European Watercare Ireland www.ewcireland.ie Ice Makers & Crushers www.ewcireland.ie Buffet Equipment Food Suppliers see ad under PASTA www.ewcireland.ie 01 801 3942 Children’s Furniture Humidors & Cases Corcoran Food Equipment Conveyors & Washing-Up 01 801 3942 CIA - Catering Innovation Agency European Watercare Ireland Hugh Jordan European Watercare Ireland www.corcorans.ie 066 7125605 01 801 3942 Ireland Bakery Dairy www.ewcireland.ie Systems Tea BWG Foodservice www.hughjordan.com 01 862 7200 www.ewcireland.ie Hugh Jordan Corcoran Food Equipment Disposable Workwear www.ciaireland.ie BWG Foodservice 01 801 3942 Bewley’s www.bwgfoodservice.ie 021454 8700 Norton 01 801 3942 www.hughjordan.com 01 862 7200 www.corcorans.ie 066 7125605 BWG Foodservice 01 517 9088 / 059 910 5020 www.bwgfoodservice.ie 021 454 8700 www.bewleys.com 1850 248 484 Organic Produce www.nortongroup.ie 01 844 5555 Norton Hugh Jordan www.bwgfoodservice.ie 021 454 8700 Corcoran Food Equipment European Watercare Ireland Stationery BWG Foodservice BWG Foodservice www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 European Watercare Ireland www.corcorans.ie 066 7125605 www.ewcireland.ie Reception Furniture & European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland Norton www.ewcireland.ie Hugh Jordan 01 801 3942 www.ewcireland.ie European Watercare Ireland European Watercare Ireland Counters www.ewcireland.ie www.nortongroup.ie 01 844 5555 01 801 3942 www.hughjordan.com 01 862 7200 01 801 3942 www.ewcireland.ie Desserts www.ewcireland.ie Hugh Jordan 01 801 3942 Fast Food Packaging 01 801 3942 Norton BWG Foodservice 01 801 3942 www.hughjordan.com 01 862 7200 Tech BWG Foodservice www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021 454 8700 Norton Multi-Temparature Dishwashers European Watercare Ireland European Watercare Ireland Pasta Television & Video Corcoran Food Equipment www.bwgfoodservice.ie 021 454 8700 BWG Foodservice www.nortongroup.ie 01 844 5555 Refrigerations Water www.ewcireland.ie www.ewcireland.ie Equipment www.corcorans.ie 066 7125605 Hugh Jordan Your dedicated www.bwgfoodservice.ie 021 454 8700 Storage Systems CIA - 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directory2.indd 22-23 19/11/2016 10:21 22 FFT.ie Directory Nov 2016 |@FFTresource Nov 2016 |@FFTresource FFT.ie Directory 23

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directory2.indd 22-23 19/11/2016 10:21 Create Some Excellence This Season…

Excellence, the largest distributors of Ambient Foodservice products to the Irish Catering Industry over the last 40 years, have a wide range of quality food products to help you create fabulous fare this season. Aromatic herbs & spices, crumbly pastries, superb sauces and wonderful winter seasonings, together with all of our ranges, offer you the best in Quality, Choice and Value that is synonymous with the Excellence tradition.

A very Happy Christmas and best wishes for the New Year from all at Excellence.

PG1045/PG1047 Chocolate Trendy Shells Assortment 7cm

For more details on our full range, contact us Excellence on 01 832 3300 or go to www.excellence.ie Specialists in Food Service

Excellence_SeasonalAdvert_FFT_FULLPAGE_350X240mm_November2016.indd 1 14/11/2016 12:08