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Y €4.90 / £3.95 FFT.ie CM to the Food Services Industry MY Providers August 2018 to order T: (01) 707 2364 www.vernoncatering.ie The Official Publication CY Of The Restaurants Association Of Ireland CMY Food For Thought

K FOOD | DRINKS | HOSPITALITY

Guest Editor: Margot Slattery Our guest editor is Margot Slattery of Sodexo Ireland ...... p2

BD Foods Acquired by Henderson Foodservice enderson Foodservice frozen and dry goods to high Foods will remain a separate has acquired the Co. end foodservice operators business with its own brand Irish Pubs Global Monaghan-based BD throughout the island of Ireland. identity and corporate structure. Much anticipated awards shortlist H released ...... p10 Foods for an undisclosed sum. The company has a strong focus Henderson Foodservice BD Foods (Barbarrie on businesses in the republic, a is currently investing £25m Duckling Limited), based in market Henderson Fooservice in new facilities, staff and Glaslough, was established in has been targeting in recent business development, and the 1993 by the Bowe family and years. acquisition of BD Foods forms supplies a wide range of fresh, As part of the agreement, BD part of that strategy. cont. p3 Irish Chefs are

Restaurants Association of Ireland Embracing Gastronomixs Latest updates from the industry’s association ...... p14

he worldwide rollout of the constant stream of new Gastronomixs, the idea developments in gastronomy. Tgenerator for chefs, was The fact that all recipes in the launched in the United Kingdom database were developed by and Ireland just recently. professional chefs from all over The need for a modern the world creates a sense of reference work for chefs has confidence in the platform. proved pressing: hundreds of professional chefs have Building Blocks for Chefs already registered! The new What sets Gastronomixs apart users have indicated that from other sources is that the Gastronomixs is a concrete tool platform provides knowledge for them to stay informed about in the form of building blocks, Interiors Eleanor Flegg takes us through the cont. p4 latest trends ...... p18 Super Duper Ice Cream

Glastry Farm is delighted to announce that its ice creams are officially going global. The coming weeks will see them crossing international boundaries to be enjoyed by customers as far away as The United Arab Emirates.

But you won't have to go that far to get some for your customers, just call or email us today.

www.glastryfarm.com | [email protected] | 028 4273 8671 04

9 772565 587012 Are you a member of the Restaurants Association of Ireland? If not, call: Jacqui Simpson – Membership Sales Manager – [email protected] (for restaurants/establishments interested in joining) €4.90 / £3.95 Laura Kelly – Business Development & Sponsorship Manager – [email protected] (for businesses interested in partnering and becoming an approved supplier)

Food For Thought July18.indd 1 19/07/2018 17:20 2 Guest Editor @FFTresource | August 2018 Margot Slattery Country President, Sodexo Ireland his is a real treat for me ditional interpretation of dishes even when they are being run because I love restau- and a more international view. on a commercial basis. Trants and not just be- There’s a myth that Ireland has We cater for a very broad cause I’m a former chef! I’m no food culture, we do but just spectrum of customers on a regular traveller in Ireland forgot about it, and Myrtle and our sites and that makes it far and abroad and eat out a lot, Darina Allen have been won- more exciting for our culinary and I find the Irish restaurant derful pioneers in its resurrec- team than ever before. While scene so exciting and vibrant tion. we possess the advantage of that I frequently do the same I’m from a farming back- controlled weekday hours in at home. I’m not alone in this, a ground in West Limerick and areas like corporate services, recent Morning Ireland report so I’m a passionate supporter we also face the challenges of said that Irish people are eating of local Irish produce. Like overcoming old perceptions out more than ever before. you, food is at the core of our of the lack of creativity, tighter There’s wonderful ingenuity business and I’m proud to say budgets, and chef shortages. and creativity to be savoured that we spend over €19 million To combat the latter, we’re and I count among my favou- annually on Irish food and pro- very focused on talent retention rite restaurants the Oarsman duce, sourced by our Irish sup- and career progression for our in Carrick-on-Shannon, For- ply and distribution network. culinary teams. We’re also col- rest and Macy and L’Ecrivain The subsidised canteen laborating with organisations in Dublin’s city centre and business model, with a couple like the Chef Network and sup- Three Leaves in the Blackrock of exceptions, is forever gone; porting some of our frontline Market. My spouse Sarah and many of our restaurants are run teams in obtaining the Diploma I also like more casual dining along commercial lines and in Hospitality Management. and have often stopped into a compete with the high street restaurant for a glass of wine for customer patronage. Our Thank you again for the hon- and cheeseboard or a main patrons demand quality and our and I hope you enjoy this course. variety backed up by excellent month’s edition. I read restaurant news and customer service daily and reviews voraciously and I have no problem voting with Best wishes love exploring new trends and their feet and fingertips if we voices in food retail, in-home don’t deliver the goods. The dining, restaurants and be- challenge for us is the expecta- yond. Personally, in Ireland, I tion that staff restaurants should would like to see less of a tra- be cheaper than elsewhere, In this Issue... Contacts: Guest Editor: Margot Slattery Our guest editor is Margot Slattery of Sodexo Ireland ...p2 For any editorial, pr or content related queries please contact: [email protected] Tel: +353 1 254 9860 Irish Pubs Global For subscriptions, accounts or general enquiries please contact: [email protected] Tel: +353 1 254 Much anticipated awards shortlist released ...... p10 9860 Another Week, Another Installation Queries with relation to advertising should please be Catching up with CashGuard ...... p13 addressed to: [email protected] Tel: +353 1 254 9860 Restaurants Association of Ireland All material copyright 2018. No part of this publication may be reproduced, stored in a Latest updates from the industry’s association...... p14 retrieval system or transmitted in any form or by any means without the prior consent of the Publisher. Opinions and comments herein are not necessarily those of the Publisher. Whilst every effort has been made to ensure that all information contained in this Interiors publication is factual and correct at time of going to press, the Publisher cannot be held Eleanor Flegg takes us through the lates trends ...... p18 responsible for any inadvertent errors or omissions contained herein. National Restaurants Association FFT.ie, Top Floor, 30 Francis St, Dublin 8 A report from the recent annual NRA expo in Chicago p22 This Month’s Poll: Lighter Side Are you concerned about rising utility bills? A look at the lighter side from the month ...... p24

Answers to [email protected] The View from the Back Last Month’s Poll: Boxer Buckley is on the loose ...... p30

Has the pizza & craft beer trend reached saturation point? Yes: 58% No: 42% Design... Clear Designs Telephone: 01 445 9363 [email protected] www.cleardesigns.ie Clear Designs

Food For Thought July18.indd 2 19/07/2018 17:20 August 2018 | @FFTresource Food News 3 BD Foods Acquired by Henderson Foodservice cont. p1 Paul Bowe, managing ultimately benefit both staff and relationships and better service is a terrific company with a portfolio at Henderson director of BD Foods said: customers. our customers both new and strong reputation and like the Foodservice specifically in the “Going forward this is an “Many of our customers established.” Henderson Group, is a family hotel and high-end restaurant excellent move for our staff started out with us over 20 Damien Barrett, managing run business with a positive business. It also presents and management team and years ago and are still trading director of Henderson work ethos and is a significant substantial opportunities for us will enable the company to with BD Foods. As part of Foodservice, said: “The employer in its locality. to increase our customer base progress and expand more Henderson Group we believe acquisition is an exciting time “Our purchase of BD Foods across the island of Ireland,” he quickly and efficiently which will we can further grow those for us as a business. BD Foods will strengthen our product added.

Sixth Class Galway Students Push Dough Bros into Action

rimary school students arranged a meeting and a difference. “It’s a huge shift and it erous also sent out vouchers from Scoil Ide in Salth- quotation on changing our “The students in Scoil Ide comes with a cost, but it’s not for us all to eat there. The Pill, Galway have kicked cutlery, napkins and brown are our customers and we all bad. The cutlery for exam- response alone was good The Dough Bros to touch. bags that we serve our pizzas are so encouraged to see this ple is four times the price but but the fact that the students on. We use 200,000 brown next generation taking action we will encourage people to can see that they made real The students, who were bags alone each year. This and telling us how to be bet- use less, it’s up to us to edu- changes happen will only looking at more sustainable letter really made us think ter. Since the letter arrived cate our staff and customers. showcase to them that each business practices, wrote to here, we need to be more we have all been buzzing As a leading business in Gal- and every one of them can some of their favourite places sustainable in our business. It and are loving the change to way and one that particularly make change happen,” said to eat in Galway. The Dough is up to us to be the change. I be better to the environment the kids look up to we have a Ms. Conneelly, Sixth Class Bros were the only business think this letter really showed and to leave less impact on responsibility. We must lead Teacher at Scoil Ide. to respond and are to now us that there is power in peo- it each and every day,” said by example. That simple let- The Dough Bros, which taking action. The aim was to ple and we can all be the dif- Ronan Greaney, co-owner of ter has made us realise that. It started in Galway five years get businesses to start using ference we wish to see,” said The Dough Bros. has made us make the change ago, has become one of the biodegradable cutlery, nap- Eugene Greaney, co-owner The Dough Bros will be and we hope that we now can busiest eateries in the country kins, pizza boxes and brown of The Dough Bros. making a switch to fully com- inspire other businesses fol- and has won critical acclaim bags. “Up until that point becom- postable knives and forks low suit,“ said Eugene. nationwide. The business “I was blown away by the ing more sustainable was a (100,000 units of each per “The Dough Bros were began as a food truck, then letter. So much so as soon as goal, it was on the list, but it year) instead of plastic ones. top of the list when we asked opened up a temporary I read it I put it down, I ran was also on the long finger. They will switch from their the class about their favour- pop-up, and now is an estab- down to a local cafe Gerona. We were so moved by the let- brown bags that they serve ite place to eat and then we lished city centre restaurant. I knew they were using com- ter that we felt a duty to act on pizzas on to fully compostable asked, hey are they doing as Pictured are sixth class postable disposables and it for them. It’s as much about greaseproof paper (200,000 they should with their pack- students with Ronan and Eu- asked for information on the being sustainable as showing units per year) and com- aging etc? The class were so gene Greaney Owners of The supplier. Within 20 minutes them the kids that they have a postable napkins (150,000 happy to see a response and Dough Bros. I had phoned Vegware and voice and they can make the units per year). also the lads being so gen-

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Food For Thought July18.indd 3 19/07/2018 17:20 4 Food News @FFTresource | August 2018 Irish Chefs are Embracing Gastronomixs cont. p1 also called components. These generate ideas. Need a crispy thing of the past! an international top chef shares For just €6 per month or are not dishes, but preparations element to complete a dish? No three of their signature dishes €60 per year, you have full of one single ingredient such as problem! Within ten seconds Renowned Guest Chefs on Gastronomixs! Famous Irish access to the platform. But fennel sorbet, puffed wild rice, you can choose from more than In addition to being a never and English chefs JP McMahon, you can always first try a free or deep fried egg yolk. You 200 ideas. Classic preparations ending source of inspiration Douglas McMaster, Isaac two week account to see how can use these components to and the latest techniques are through its many components, McHale, and Nathan Outlaw Gastronomixs can inspire you. quickly create new dishes or all conveniently arranged per you can also find hundreds have already been guests on Go to Gastronomixs.com and make changes to existing ones. ingredient on Gastronomixs. of dishes on Gastronomixs. the platform. This month Danni be inspired! Chefs are using Spending hours searching for Many of these were created Barry shares three fantastic Gastronomixs to quickly the perfect recipe or dish is a by famous chefs. Each month, dishes.

BuJo Introduces a Breakfast Burger

andymount’s BuJo is intro- in Co. Cavan. Coupled with ducing a new breakfast this is a Ballygarvey free-range Sburger, designed by Culi- sunny-side-up egg, molten nary Director Gráinne O’Keefe. cheese, a tomato relish from Using the principles and Florrie Purcell of The Scullery sourcing standards of the Sus- in Nenagh, Co. Tipperary all tainable Restaurant Association, within an impossibly fluffy, in which BuJo maintains the toasted brioche bun, made to highest accreditation possible, my recipe by David Coghlan of Gráinne set about sourcing Coghlan Artisan Bakers in Co. ingredients to create the new Kildare,” said Gráinne. burger. Customers will be able to “Our food philosophy at BuJo enjoy the breakfast burger with is about simplicity and respect a glass of reshly squeezed or- for ingredients. I was delighted ange juice or filter coffee from to be able to source bacon and 3FE. sausage from Luke Bogue’s Breakfast at BuJo is served Hampshire Rare Breed pigs from 10am until noon every on his farm in Ballyjamesduff Saturday & Sunday.

Revamp for Man Friday, Kinsale

insale-based restaurant prietor of Man Friday. A Bally- chowder, but there’s definitely Man Friday is celebrat- maloe trained chef, Daniel has demand for additional lighter, King 40 years in business worked in multiple restaurants day-time options also. this year by unveiling a new in London, one of which re- “The new lunchtime offer- look dining room, following an ceived a Michelin star during ing, together with the reno- extensive renovation. his time there. vation of our outside area and The redevelopment, on the Speaking of the renovation, the bar, now sees the restau- back of significant investment, Daniel said: “I moved back to rant enter a new era. As we includes a heated al fresco Kinsale to start working again mark 40 years in business, we dining area, a revamped in- at Man Friday four years ago, are extremely excited about terior, new bar and updated and during this time our cus- what is to come.” drinks menu. The restaurant, tomers have continually asked The unveiling comes follow- which only opened for eve- us about lunchtime opening ing the recent opening of Dan- ning service in the past, is now hours. Hence the launch of iel’s latest venture, Eden café open for lunch with the launch Man Friday by Day. We don’t in Dwyer’s Electrical on Forge of Man Friday by Day. plan on moving away from Hill, near Cork Airport. Daniel Horgan, son of owner any of our signature dishes, Philip Horgan, is the new pro- such as our renowned seafood

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Food For Thought July18.indd 4 19/07/2018 17:20 August 2018 | @FFTresource Food News 5

Record Profits at More Restaurant Patrick Guilbaud Food News Heron & Grey and ublin’s Restaurant we are not too far away from The restaurant, housed in 1981. The restaurant closed Drogheda’s Eastern Patrick Guilbaud re- the third Michelin star we the five star Merrion Hotel, in early 2016 for extensive Seaboard pitch in with € Dcorded its best year have been chasing for a long is the only one in Ireland to refurbishments, with 800k the Irish Refugee Food ever in 2017, according to time. It is a dream and we al- hold two Michelin stars and being spent on the kitchen Festival. newly filed accounts. ways work at it.” has been in operation since alone. Accounts for Becklock Check out the website: Ltd show that profits for the www.fft.ie year ending August 2017 rose by almost €400k, with accumulated profits coming The Tribeca building in in at €1.2m. Profits in 2016 Ranelagh has come to the amounted to €210,458. market for sale, with a Restaurant manager guide price of €2.1m. Stéphane Robin said that “2017 was fabulous and this Check out the website: year, it looks like it will be www.fft.ie better again”. Mr. Robin teased the poten- tial of the operation picking The Bretzel Bakery teams up a third star: “Hopefully, up with operational optimisation specialists Cognition.

Check out the website: Beyond the Bean Wins www.fft.ie

FoodSpace’s Conor Best New Product Award Spacey was London- bound recently for the launch of the Chefs eyond the Bean has ucts judged on their quality The chai contains only natu- Gary McGann, Beyond Manifesto Action Hub. won the Specialty Cof- and value to the specialty rally occurring sugars, and the Bean Sales and Market- Bfee Association’s (SCA) coffee and tea industry. This is made with 74% organic ing Director, said: “We are Check out the website: Best New Product Award, award adds to the many al- turmeric and 8% organic so thrilled to have won this www.fft.ie Specialty Beverage Stand ready won by Beyond the ground ginger. The remain- award for our own turmeric Alone 2018, for its Zuma Or- Bean in the last 20 years of der is made up of natural chai. It’s one of three adapto- ganic Turmeric Chai. trading and is the fifth time of flavours including orange. gens we now offer to cus- Dylan McGrath has Awarded at the World of winning in this competition. Using only 3g per serve, tomers looking for healthier introduced a Japnese Coffee trade show in Amster- Zuma’s Organic Turmeric each 100g pouch makes 33 options. We had a great show bento box food dam, the Best New Product Chai is the latest addition 12oz drinks. The blend is ap- in Amsterdam, this just made experience at Dublin’s Awards recognise new prod- to the Zuma Chai range. proved by the Vegan Society it even better.” Bonsai Bar.

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Seafood development agency Bord Iascaigh Mhara (BIM) has launched a Management Development Programme.

Check out the website: www.fft.ie

Insomnia has launched a new instore sustainability programme called #missioncompostable.

Check out the website: www.fft.ie

A new restaurant quarter is to be launched in the Swords Pavilions Shopping Centre.

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Loads more news on FFT.ie every day

Food For Thought July18.indd 5 19/07/2018 17:20 6 Drinks News @FFTresource | August 2018 The Wild Geese Irish Whiskey Issues Law Proceedings Against Irish Distillers rotégé International and by discriminating against against Protégé and Avalon Law rules which prohibit mar- Avalon International Protégé and Avalon by sup- by supplying other indepen- ket sharing. PManagement have con- plying other independent dent brands whilst refusing to Irish Distillers’ parent com- firmed they have begun legal Irish whiskey brands whilst supply Protégé and Avalon,” pany Pernod Ricard subse- + proceedings against Irish Dis- refusing to supply Protégé he said. quently claimed that sales of tillers Group Unlimited Com- and Avalon,” the statement In 2001, Protégé had The Wild Geese should be pany (Irish Distillers) in the continued. lengthy negotiations with prohibited on the grounds that Irish High Court. Protégé and Avalon are Irish Distillers regarding the it would cause confusion with Avalon has an exclusive li- seeking a High Court Order potential supply of Irish whis- a bourbon brand then owned cense for the marketing and which would require Irish key. Irish Distillers offered to by Pernod Ricard called Wild sale of The Wild Geese Irish Distillers to supply Irish whis- supply mature and immature Turkey. Pernod Ricard had Whiskey; while Protégé is the key to Protégé and Avalon Irish whiskey to Protégé and never suggested that such a Same Day Delivery exclusive sales agent for Ava- in accordance with requests Avalon at that time but only problem could arise when Superior provides lon in the European Union. for supply which Protégé has on condition that The Wild Protégé has discussed a pos- an Express Courier In a statement, Protégé made of Irish Distillers since Geese brand would not be sible supply agreement with Services Covering all of Dublin and and Avalon said that “The 2001. Protégé and Avalon are sold in the same territories in Irish Distillers in 2001. surrounding areas case concerns infringements also seeking damages against which Irish Distillers’ leading Following the termination of with a guarnteed of Irish and EU Competition Irish Distillers and other re- Irish whiskey brand, Jameson, supply negotiations, Pernod same day delivery. Law by Irish Distillers which liefs. was sold. Ricard brought approximately Track and Trace Rest of Ireland have caused, and continue to Andre Levy, Chairman and Protégé refused to accept 50 sets of proceedings in 34 cause, serious damage to the Chief Executive Officer of Irish Distillers’ proposal as it countries against Protégé Next Day Delivery development and continued Protégé, said: “Irish Distillers made no commercial sense and The Wild Geese on this existence of The Wild Geese has abused its dominant posi- for Protégé, particularly as alleged basis. The litigation With our Next Day Delivery, you can Irish Whiskey brand”. tion in the Irish whiskey mar- The Wild Geese was to be was ultimately almost entirely be sure that your Established in 2003, The ket, resulting in damage to the focused on foreign markets. unsuccessful, with only one package or parcel Wild Geese is an award win- development and existence of In addition, the proposal was claim partially upheld in the will be delivered ning premium Irish Whiskey, smaller brands like The Wild in breach of EU Competition United States. on time the next day. a brand that has steadily built Geese Irish Whiskey. a reputation for quality, vision, “We have made multiple 32 Counties Most of The World marketing skills and presenta- requests over the years to tion of both story and product. Irish Distillers for the supply Warehousing “Irish Distillers holds a of mature and immature Irish Our warehouse dominant position within whiskey which have been stands at over the Irish whiskey market, as refused by Irish Distillers 40,000sq.ft we can offer full storage recognised by Irish and EU without objective justification. and Order Competition Law rules, and in Protégé has requested min- Fulfillment holding this position the com- imal volumes of Irish whis- Services. pany has abused its dominant key from Irish Distillers by Automated Stock Control position by refusing, without reference to Irish Distillers’ objective justification, to sup- production capacity. Irish Dis- Contract Vehicle Hire ply Protégé and Avalon and tillers has also discriminated Our range of vehicles, include Tractor/Trailer Box Body Trucks, Curtain Side Trucks Tail lift Vehicles as well as Panel Vans Profits Jump at O’Donoghue’s Pub and Transit Vans.

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Food For Thought July18.indd 6 19/07/2018 17:20 August 2018 | @FFTresource Drinks News 7

Connected in Irish Spirit More

ough Ree Distillery are founded by the Clancy siblings nual Ambassadors’ Gathering Drinks News offering the chance to - two brothers and a sister. As The Lough Ree Distillery in Lanesborough and a great The award-winning win a Free Cask of Single well as a commitment to their Ambassador Programme deal more. L pub and restaurant Pot Still Whiskey to those who hometown of Lanesborough, The Lough Ree Distillery Am- When bottled – with your Fitzpatrick’s of sign up for The Ambassador they each bring their own spe- bassador Programme is offer- personalised label - your cask Jenkinstown, Co. Louth, has Programme. cific expertise and experience ing casks from the first 1,000 of Lough Ree Distillery Whis- been put on the market As you raise your glass, to the venture. Now, through produced. Those who pur- key is available for you to with a €1.5m valuation. glistening shards of golden The Ambassador Programme, chase a cask will not only have share as you please, whether light pass through its amber they’re connecting with fellow a valuable asset ageing at the with family friends, customers Check out the website: beauty, transporting you to members of the worldwide distillery, they will also have and clients, or to sell on. But www.fft.ie the banks of Lough Ree. It’s all family of Whiskey lovers. a whole list of benefits and of course the real pleasure connected: the pure water, the As you head through privileges. Discounts in the comes from enjoying and grain-ripening sun, the glass of Lanesborough, just before Distillery Shop and Visitors’ savouring the finest Irish whis- The White Hag whiskey – your whiskey, our the bridge across to Roscom- Centre, access to the exclu- key. Brewing Company has whiskey, Lough Ree whiskey. mon, you’ll see an imposing sive Library at Lough Ree, first announced the lineup for Your whiskey, if you have three-storey house. This build- options on future whiskey re- Hagstravaganza taking joined The Lough Ree Distill- ing, dating from 1806, will soon leases, an invitation to the an- place in Sligo this July 28th ery Ambassador Programme. be the Visitor Experience, and 29th. As part of this select group, while Lough Ree Distillery it- your personal cask sits age- self is being built to the rear. Check out the website: ing in the Lough Ree Distillery It’s an independently-minded www.fft.ie warehouse. It’s the start of a venture, focused on quality, connection that will make you producing Single Pot Still and proud and humble: proud to Single Malt Irish Whiskey, as Walled City Brewery has be part of such a vibrant and well as a range of other spirits brewed a special beer to forward-looking enterprise (Gin, Póitin, Fruit Spirits and mark the launch of this - humbled by the enormous Liqueurs). For the Clancys, year’s Derry-Londonderry heritage you’re holding for this is a long-term project. As international Halloween future generations. Better still, well as their love of quality festival. those who sign up as mem- whiskey, the location is hugely bers of this exclusive group important to them. As Michael Check out the website: are in with a chance to win an- puts it “We are committed to www.fft.ie other cask – free. making the finest, most highly When Lough Ree whiskeys, regarded Irish spirits and send gins and liqueurs begin to ap- them out, from our hometown, The Beer Club has a very pear in bars, restaurants, and to be shared among spirits en- special job opening - the Duty Free shops, Lough Ree thusiasts across the world”. well known online store is Distillery Ambassadors will “For us, it’s about con- looking for a professional craft beer taster to join the be able to say: “I helped make nection” adds Peter Clancy. ranks. that happen!” Even after your “Connecting Whiskey tradi- cask is bottled and savoured, tion with modern technology. Check out the website: you can still come back to the Connecting the gentle pace www.fft.ie tasting room - The Library at of life in rural Ireland, with the Lough Ree - overlooking the confidence and vision of a new silvery waters of Lough Ree, generation. And of course we Padraig Storey, bartender to sample and enjoy later re- are connected to, and rooted at The Front Door Pub leases. in, Lanesborough, our home- in Galway city, has Lough Ree Distillery was town.” been crowned the All Ireland Cocktail Making Champion.

Check out the website: www.fft.ie

Renowned London cocktail bar Callooh Callay opened a special one night only popup in Cork’s Cask cocktail bar on Wednesday June 27th.

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Shane Groarke of the Cask bar in Cork has won the Southern Comfort Southern Showdown 2018 cocktail contest, held at the Chelsea Drugstore cocktail bar in Dublin.

Check out the website: www.fft.ie Loads more news on FFT.ie every day

Food For Thought July18.indd 7 19/07/2018 17:20 8 Hospitality News @FFTresource | August 2018 Waterford Greenway Launch Wins PR Award

he recent launch of the Waterford Greenway Tinitiative has won Best Public Sector Campaign at the Awards for Excellence in Pub- lic Relations at a gala lunch in the Shelbourne Hotel in Dublin on Friday, 22nd June. The campaign was or- ganised by communications agency Springboard PR & Marketing, and Waterford City & County Council. The awards were hosted by the Public Relations Con- sultants Association (Ireland), the Public Relations Institute of Ireland and the Chartered Institute of Public Relations Northern Ireland. Now in their 25th year, the awards cele- brate best practice in Irish public relations, public affairs city to Dungarvan and is a key on the Waterford Greenway fast becoming one of the top enway ahead of, and during, and communications. attraction as part of Fáilte Ire- launch. tourism attractions in Ireland.” the launch. This significantly The winning campaign cen- land’s Ireland’s Ancient East. “To be shortlisted alone was Michael Quinn, Deputy contributed to almost 250,000 tred on the launch of the Wa- Springboard’s Managing such an honour, and to have Chief Executive and Director people either cycling or walk- terford Greenway, Ireland’s Director and Strategic Lead, won it is an achievement that of Economic Development & ing the Waterford Greenway longest off-road walking Susie Horgan, said: “We’re we are so proud of. The launch Planning at Waterford City & last year. It’s an extraordinary and cycling trail. It officially thrilled to have won the Award of the Waterford Greenway County Council, added: “This achievement, which in turn, opened in March of last year. for Excellence in Public Re- was a fantastic PR and digital award is reflective of the hard has transformed Waterford Measuring 46km, the Green- lations for our work with Wa- campaign to work on, and we work and dedication that was and boosted the local econ- way stretches from Waterford terford City & County Council are delighted to see that it’s put into promoting the Gre- omy.”

Our new website is now live bwgfoodservice.ie

Food For Thought July18.indd 8 19/07/2018 17:20 August 2018 | @FFTresource Hospitality News 9

More Going Global and Glocal! Hospitality reland was strongly repre- News sented at the recent global Isummit of restaurant, pub, Norwegian Air is hotel and industry associa- celebrating the first year tions, hosted by the National of its non-stop service Restaurant Association in Chi- from Cork to Boston cago, Illinois - the largest of its Providence. kind in the world. Being global and local or Check out the website: ‘glocal’ were central themes www.fft.ie of the summit, where the re- spective industry associations from around the world shared Graduates of the ideas, developments and ways Fáilte Ireland and Irish to improve the industry glob- Management Institute (IMI) Hospitality and ally. Tourism Executive There has been massive over 1m individual units. with a two way exchange of Executive of the Restaurants Development Programme growth in the sector over the For 2019 - the 100th anniver- ideas. Association of Ireland, and have received their last half century. In 1955 the sary of the show - it is hoped Together with the organ- Enda O’Coineen, President of certificates. industry was 25% of the US that there will be an Irish Vil- isers Grace Boyle and Perry the Irish Pubs Global Federa- food Dollar. Today, it takes lage bringing together all the Quinn, our photograph shows tion - a network of the owners Irish suppliers to the US food, the international delegation and managers of Irish pubs Check out the website: up 48%; a national sprawl that www.fft.ie includes 15m employees, and drink and hospitality sectors to along with Irish representa- and restaurants around the develop this massive market tives Adrian Cummins, Chief world. Nine journalists and bloggers from Germany visited Ireland in June, Glenlo Abbey Appoints Food & Bev Management exporing gardens in Ireland’s Ancient East.

Check out the website: www.fft.ie

Campus Life Services at University of Limerick has completed Fáilte Ireland’s Accredited Services Excellence Programme.

Check out the website: www.fft.ie

Fáilte Ireland was in Washington DC recently, to target conventions and business tourism events worth almost €20m.

Check out the website: www.fft.ie

Tourism Ireland has unveiled a new online video called Top Things to do in Cork.

Check out the website: www.fft.ie

A group of Australian he five star Glenlo mission to provide guests with collecting a few awards along Tania Collins, a GMIT Hotel travel agents visited Abbey Hotel has ex- the best personal service ex- the way including Best Hotel & Catering Management grad- Ireland recently, touring a Tpanded its management perience possible. Restaurant in Connaught 2017 uate, joins the team as Confer- number of counties during team with the appointment of Dominique Majecki hails and 2018 at the Restaurants As- ence & Banqueting Manager. their stay. Dominique Majecki as Exec- from Laval in the Pays de la sociation of Ireland awards. As Originally from Galway, Tania utive Head Chef, Michael Hill Loire region of northwest Executive Head Chef, Majecki returns to her roots after hav- Check out the website: as Food and Beverage Man- France. His interest in cooking will lead the culinary team and ing honed her skills in proper- www.fft.ie ager, and Tania Collins as began at an early age, taking vision for Glenlo Abbey. ties including Lawrence Beach Conference and Banqueting his cue from his gran-uncle, Over the past decade, new Club, Long Island, New York; Manager. a baker. He completed his Food & Beverage Manager Rubens at the Place part, of the Under the helm of new Gen- training at the Notre Dame de Michael Hill has served in Red Carnation Hotel Collec- eral Manager Colin Brown, la Miséricorde with work ex- many capacities, most re- tion, and The Royal Albert Hall, Loads more Fine Dining Manager Julien perience in the two Michelin cently at Knockranny House London. She has also worked Charpentier and the Pullman starred Le Centenaire. Hotel, as Assistant Restaurant/ for some of Ireland’s most news on FFT.ie Restaurant’s Head Chef Mi- In 2015 he joined the team Food Services Manager, and prestigious hotels including every day chael Safarik, these appoint- at the Lodge at Ashford Cas- Ashford Castle where he held Aghadoe Heights Hotel & Spa ments reinforce Glenlo’s tle, creating new menus and the position of Duty Manager. Killarney, and Ashford Castle.

Food For Thought July18.indd 9 19/07/2018 17:20 10 Hospitality News @FFTresource | August 2018 Best Pubs in Ireland – Shortlist Announced!

orget Trump, Brexit and the exis- tence of a higher being. No topic Fsparks fiercer debate than that of the greatest Irish pub. Everyone has their own opinion, and if it doesn’t match your own, their opinion is wrong. How to settle the great debate then? The Irish Pubs Global Federation have found a solution. Put it to a public vote… A record 25,000 members of the public have cast their votes, and the shortlists are in, with every corner of the country represented. The overall winners will be an- nounced at the Irish Pubs Global Awards on the 9th of October in the Galmont Hotel Galway, as part of the 2018 Irish Pubs Global Gathering. The theme for this year’s event is “Famous For Food”, highlighting the importance of showcasing Irish food in Irish pubs and restaurants around the world. So without further ado, here are the Irish nominees. Please check out www.irish- pubsglobal.com for the list of global nominees.

Irish Pub of the Year Best Sports Experience Best Whiskey Experience Best Marketing Campaign Best Chef Slattery’s, D4 Slattery’s, D4 Toners Dublin Slattery’s, D4 The Moorings Dungarvan An Pucan, Galway An Pucan, Galway The Central Navan An Pucan An Pucan, Galway Bofey Quinn’s, Corofin Bofey Quinn’s, Corofin The Dingle Whiskey Bar The Jar, Dublin The Gravediggers, Dublin O’Connor’s, Tinahely O’Connor’s, Tinahely Sean’s Bar Athlone McGettigan’s D9 Murrays, Inishbofin Gus O’Connor’s, Doolin Thomas Connolly, Sligo Dick Mack’s, Dingle Porterhouse Central Dolans, Limerick Murray’s Bar, Inishbofin Toners, Dublin Thomas Connolly, Sligo Thomas Connolly, Sligo John Keogh’s The Lock Keeper The Shepherd’s Rest, Derry Kings Head, Galway The Dail, Galway Drop Dead Twice, Dublin The Laurels, Perrystown The Warehouse Bar & Kitchen, Warehouse Bar & Kitchen, Garavan’s Galway Hyde, Galway The Chophouse Dublin Letterkenny Letterkenny Hyde, Galway Dolans. Limerick Gus O’Connors, Doolin Toners, Dublin The Woolshed Baa & Grill, Cork Oliver Plunkett Cork The Central, Navan Hayes, Glandore Garavan’s Galway McGettigan’s, Galway Best Community Pub Best Entertainment Experience Best Bar Person Best Food Experience Best Cocktail Experience The Gravediggers, Dublin Oliver Plunkett Cork The Warehouse, Letterkenny The Moorings Dungarvan The VCC Dublin Paddy’s Bar, Terryglass Padddy’s Bar, Terryglass Slattery’s, Dublin The Old Spot Dublin Slattery’s, D4 Bofey Quinn’s, Corofin Oliver St John Gogartys Bofey Quinn’s, Corofin The Chophouse Dublin Peruke & Periwig, Dublin Garvey’s Inn, Galway Roisin Dubh Galway Dolans, Limerick O’Connor’s, Tinahely Zozimus, Dublin O’Connor’s, Tinahely Gus O’Connors, Doolin 1520, Galway Gus O’Connor’s, Doolin McGettigan’s, D9 Murrays, Inishbofin The Warehouse, Letterkenny Garavan’s, Galway Murrays, Inishbofin The Central, Navan The Confession Box, Dublin Drop Dead Twice Sean’s Bar John Keogh’s The Lock Keeper Drop Dead Twice, Dublin Toners, Dublin Sophie’s Dublin Toners, Dublin The Laurels, Perrystown Warehouse Bar & Kitchen, The Jug, D8 Shepherds Rest, Draperstown The Jug, Dublin Angelina’s Dublin Letterkenny The Shepherd’s Rest, Derry Dolans Limerick The Confession Box, Dublin Hayes Bar Glandore Hyde, Galway The Dail, Galway

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Food For Thought July18.indd 10 19/07/2018 17:20 August 2018 | @FFTresource Hospitality News 11 Game of Thrones Campaign Scoops Seven Awards ourism Ireland’s Game tion, along with a wood award. of Thrones tapestry cam- The 2017 Game of Thrones Tpaign has scooped a campaign was Tourism Ire- total seven awards recently, land’s biggest ever GoT cam- across three different awards paign – featuring an 80-metre shows. long, Bayeux-style tapestry The wins included a Webby which brings to life the trials Award in New York, for Best and tribulations of the show’s Social Community Building characters. The campaign was and Engagement. The Webby rolled out around the world to Awards are the leading inter- coincide with season 7, show- national awards honouring casing Northern Ireland to excellence on the internet, as millions of fans everywhere. voted by the public. Currently hanging in the Ulster Tourism Ireland also won Museum in Belfast, the tapes- three gold awards at the Cre- try has now become a new ative Circle Awards, which tourist attraction. took place recently in London “Tourism Ireland has been – for Outdoor Special Build, working hard to build aware- Best Illustration and Best Art ness of Northern Ireland Direction; and a bronze award around the world, highlighting for Best Experiential Craft. our connection with Game of The Creative Circle is the old- Thrones to fans everywhere,” est advertising awards body said Brian Twomey, Tourism in the UK, with entries judged Ireland’s Head of Marketing on creative excellence by the Communications. “So, we are some of the biggest names really proud that our tapes- in the marketing community. try campaign has been rec- And, at the D&AD (Design & ognised at the Creative Circle Art Direction) awards, also in Awards and D&AD awards London, Tourism Ireland won in London and at the Webby a graphite award for Art Direc- Awards in New York.”

Year-Round Dublin – Ontario Route Announced

orwegian Air has an- Welcoming the new route, route between Dublin and comed an additional 639,000 Airport has flights to 195 des- nounced a new year- Dublin Airport Managing Di- Hamilton – Toronto, this is also passengers between January tinations in 42 countries, oper- Nround service from rector Vincent Harrison said: our first ever service between and May. ated by 56 airlines. Dublin to Hamilton Ontario “Hamilton will be Dublin Air- Europe and Canada.” This summer season Dublin (Toronto), set to commence port’s fifth destination in Can- Hamilton is located on the from March 2019. ada, offering further choice to shores of Lake Ontario in the The airline will operate its the growing Canada-Ireland Canadian province of Ontario Dublin to Hamilton service with and Ireland-Canada markets and is situated to allow pas- a new Boeing 737 MAX air- and the overall transatlantic sengers easy access to major craft, and will run daily flights market between Dublin and cities and attractions in the vi- Ecofriendly - departing Dublin Airport at North America.” cinity. 14.40 arriving John C. Munro Bjørn Kjos, Chief Executive So far this year, almost Hamilton International Airport Officer at Norwegian, said: 11.6m passengers have trav- at 17.25. The return flight de- “Today marks a milestone in elled through Dublin Airport, a parts Hamilton at 19.45 and ar- Norwegian’s transatlantic ex- 6% increase compared to the rives in Dublin Airport at 07.30 pansion from Ireland as we first five months of last year. Compostable the next day. announce the first ever direct Dublin Airport has wel- Food Packaging

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Eco Friendly Add 100 x 140 Print.indd 1 03/04/2018 09:05 Food For Thought July18.indd 11 19/07/2018 17:20 12 Hospitality News @FFTresource | August 2018 Irish Pubs Global Gathering 2018 Itinerary Released

he 2018 Irish Pubs ternational operators of Irish event is “Famous For Food”, part in a series of interactive new ideas, recipes and prod- Global Gathering will Pubs, food and drink tours and highlighting the importance of food-focused tours around the ucts into their businesses. Ttake place in Galway the annual Irish Pubs Global showcasing Irish food in Irish West of Ireland and enjoy lo- To book tickets, visit www. from 7th – 9th October, in- Awards gala dinner. pubs and restaurants around cally produced food and drink, irishpubsglobal.com. cluding a conference for in- The theme for this year’s the world. Delegates will take learning how to incorporate

Sunday 7th Oct Description Venue 16h00 - 17h30 Registration Galmont Hotel - Lobby 17h30 - 18h45 Welcome & Conference Part I Galmont Hotel - Veranda Bar 19h00 - 19h30 Transfer to Barna 19h30 - 22h00 Food & The Porterhouse Twelve Pins Hotel Barna Brewery Beer Festival Monday 8th Oct 09h00 - 10h00 Conference Part II Galmont Hotel - Breakfast Room 10h00 - 17h30 Depart by coach Connemara Pub Tour 10h00 - 17h30 Depart by coach Burren Food Tour 17h30 Return to Galway from Tours 18h30 - 19h15 Fireside Chats Galmont Hotel - Veranda Bar 19h30 - 22h30 Dinner & Entertainment at An An Pucan Pucán Tuesday 9th Oct 10h30 - 12h00 Conference Part III Galmont Hotel - Breakfast Room 12h30 - 14h00 Corrib River Cruise on the Depart from Woodquay Corrib Princess 14h00 - 16h15 Walking Food Tour of Galway Galway city centre city 18h30 - 19h30 Pre-dinner Reception - Irish Galmont Hotel - Lobby Food Market 19h30 - 23h00 Gala Dinner, Awards & Enter- Galmont Hotel - Function Room tainment 23h00 After-Show Party Hyde Bar @ The Forster Court Hotel

Food For Thought July18.indd 12 19/07/2018 17:20 August 2018 | @FFTresource Hospitality News 13 Another Week, Another CashGuard Installation!

ooking back to 2011 and the system can bring to their reconciliation, no errors at the work smarter and spend a lot www.cashguard.ie where you CashGuard’s first installa- business, with now in excess till, no float management and less time on counting and cash will find owner, cashier, ac- Ltion at Spar Dutch Village, of 150 sites nationwide. after evaluating speed, ease of reconciliation; and cashiers countant video editorials, pic- Clondalkin, and Donal O’Gor- Each install has a similar use and costings decided that are less stressed worrying tures of installs and locations man’s first bar and restaurant storyline and the latest install – CashGuard was the right solu- about till errors and having to of all site installs. CashGuard five years ago in Portlaoise, Richard Hayes-owned Rising tion for him. explain missing cash. boasts over 150 site installs the company has come a long Sun Restaurant and Bar in Mul- Of course there is also staff CashGuards are now in- and an extremely satisfied way but is this really a sur- invat, Kilkenny, is no different. protection and security, both stalled throughout Ireland client base, and has links to prise? With each install the require- over the counter and behind in convenience stores, fore- all the major point of sale pro- It shouldn’t be – CashGuard ment is for either security or the counter. These are some courts, pharmacies, restau- viders. is the leading cash manage- time savings or an element of of the main benefits, however rants, take aways and bars, as With so many installations ment company in Europe with both. putting all of these together well as hardware stores, elec- the only question you should 30,000 installations, and it was Richard has been inves- achieves the greatest of all trical outlets, play centres and have is why you have not in- only a matter of time before tigating cash management benefits – peace of mind. shoe shops. stalled CashGuard already! Irish retail and hospitality own- solutions for a while with an With CashGuards installed, To find out more visit the ers realised the benefits that emphasis on time savings in both owners and managers new CashGuard website at

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Food For Thought July18.indd 13 19/07/2018 17:20 14 Restaurants Association of Ireland @FFTresource | August 2018 Top Ten Shortlist for Foodie Destinations 2018, Sponsored by FBD Insurance, Announced! The shortlisted entrants will now move on to the final stage of the prestigious competition. oodie Destinations the prospect of future projects, be evidence of a calendar of Ireland’s only indigenous out from the crowd and wish 2018, an initiative by the along with education and events in the area aimed at insurer and as we enter all participants the very best of FRestaurants Association training. promoting local food and drink. our 50th anniversary year, luck.” of Ireland (RAI), recently Gourmet trails, farmers markets FBD Insurance is committed Online voting will commence launched this June and the top The Top Ten Shortlisted and special dining experiences to supporting community nationwide next Wednesday ten shortlisted entrants have Finalist are: are some traditional events that initiatives in this sector. We will 25th July, followed by finalist now been announced. With • Armagh are typically seen in a foodie continue to offer support and judges visits commencing on Stage One of the competition • Boyne Valley destination. There must also protection in local communities Thursday the 2nd of August complete, the top ten shortlisted • Cavan be plans in place to continue with the expansion of our local and finishing on the 20th of towns and destinations will now • Derry to support and develop future office network, ensuring we August. Online voting for the move on to the second and • Galway Gastronomy food culture in an entrant’s are a local insurer for local 2018 competition will cease final stage of the competition. • Kilkenny chosen region. businesses and communities. on Tuesday the 21st of August. This will include a visit to • Kinsale Adrian Cummins, Chief We are delighted to see so The overall winner of Foodie their individual region by • Mid & East Antrim Borough Executive of the Restaurants many communities developing Destinations 2018 will be the esteemed the Foodie • Monaghan and Glaslough Association of Ireland their food culture offerings in a announced at an event at the Destinations 2018 judges, • Sligo commented: “We are delighted fashion that makes them stand end of August. along with a nationwide public to move forward into the next vote. Entrants are encouraged The purpose of this project stage of Foodie Destinations to campaign within their local is to encourage food tourism 2018 and this year the standard vicinity to encourage public initiatives across the country. of competition couldn’t be involvement. The Foodie The judges will look for higher. Foodie Destinations Destinations judging process evidence of an established is an excellent opportunity will focus on seven key areas food culture/identity and will for regions across Ireland to to establish a clear winner assess how the destination promote what makes them from the shortlisted finalists. collaboratively promotes this unique.” The judges will be examining identity. There are many ways John Reade, Head of Business whether the entrant offers a destinations can achieve this - at FBD Insurance said: “We are unique visitor experience, local either through special dishes delighted to be associated with knowledge and participation, in restaurants making use of an event that supports the agri

local producers, promotion, local ingredients or a food food industry, local businesses Adrian Cummins, Chief Executive of the Restaurants Association of Ireland festivals and community events, festival/food trail. There must and community spirit. As and John Reade, Head of Business Insurance at FBD Insurance. New Cork Food Emporium Launches at Musgrave MarketPlace Ireland’s leading wholesale supplier to foodservice, retail and SMEs has officially launched its new Cork Food Emporium. usgrave MarketPlace Duncrue and Robinhood each branch. Musgrave for all items together, quickly value which will in turn allow have launched their branches to transform what MarketPlace Cork will and hassle free. them to deliver excellence Mnew cork-based was once a traditional cash- offer customers a bespoke A new express till has within their businesses. Food Emporium at an event and-carry business into state- butchery service, a coffee been implemented for Not only have we invested this June 27th which also of-the-art Food Emporiums. concession, a Food Theatre those purchasing ten items in our team of in-house featured a Cork Food & Musgrave MarketPlace Cork with product demonstrations, or less and for customers experts who can provide Drink Trail, a Retail Hub and will follow the company’s new as well as expert advice who are unable to travel in- valuable advice to customers some famous Cork faces. Food Emporium format which in-store and an expanded store, nationwide delivery is where they need it most, but The €2.5 million upgrade is designed to offer a first- product range. available. Navigating the store we have now made it even of the Ballycurreen-based class customer experience New developments to the has also been made easier easier for shoppers to order branch follows the significant alongside unrivalled value Cork branch also include than ever thanks to a colour what they need at a time that investment in the Ballymun, and food expertise in an upgraded ‘Click and blocking system, which aligns suits them best through our Collect’ offering which allows with a map on the customer’s upgraded Click & Collect customers to place orders trolley. offering, ensuring they can online, hassle-free. Customers Commenting on the recent respond to their customers’ can park in the conveniently opening, Noel Keeley, requirements at all times. located ‘Click & Collect’ Managing Director, Musgrave The relaunch of our Cork parking spots at the store exit MarketPlace said: “Our branch is part of the exciting and, if they have paid online, €2.5m investment in Cork journey that our brand is on.” they can have their order has seen the transformation brought out to their car when of this branch into a first-class To find out more they call the Click & Collect Food Emporium. We have information about Musgrave number. Alternatively, they listened to our customers MarketPlace, visit: can pick up some extra items here and have responded to https://www. in branch while their order is their needs by bringing them musgravemarketplace.ie/ Liam Edwards, President of the RAI attends opening of Cork Food Emporium at being brought to the express a best-in-class experience Musgrave MarketPlace till where they can then pay along with the same great

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Food For Thought July18.indd 14 19/07/2018 17:20 August 2018 | @FFTresource Restaurants Association of Ireland 15 Upcoming Training Courses for RAI Members

s a member of the Restaurants Association of Ireland, you Restaurant & Hospitality MDP have access to informative new training courses to benefit This intensive 8-day programme offers current restaurant Ayour business. Our upcoming training courses cover a supervisors an opportunity to hone their skills and assist in wide range of hospitality needs and all courses can be booked progressing to a manager within a restaurant/gastro pub. online from the RAI website. Course dates: Customer Care Dublin – Starting 10th September Our one-day customer care course recognises the importance Galway – Starting 11th September of superior customer culture throughout the hospitality industry Cork – Starting 13th September in Ireland and aims to eliminate customer complaints of those who attend the course while increasing profits. Social Media Training Customers are increasingly using social media to search for Course dates: information on restaurants, menus and new places to visit. Dublin - Starting 25th September Social media training can ensure that when a customer searches Cork - Starting 9th October for a venue, your restaurant is at the top of their pick-list. Our esteemed one-day social media course is designed by New Kitchen Management Leap Marketing and the Restaurant & Hospitality Skillnet and Don’t let poor kitchen management slow down the development covers topics which will allow you to not only attract customers of your business. Designed by chefs for chefs, this structured but successfully engage and retain them. one-day workshop gives a practical overview of the essential elements of kitchen management and profitability. Course dates: Dublin - Starting 12th September Course dates: Dublin - Starting 9th October For further information on upcoming courses, please go online to Cork - Starting 31st October www.rai.e/training or call the RAI office on 01 6779901 Dublin - Starting 21st November A Mix of Summer at The Westbury

The Sidecar at The Westbury.

hen the sun makes been met with widespread well with summer ingredients signature Westbury cocktail recently been awarded an appearance approval. The Westbury is and exotic fruits and these ‘The Sidecar Privilege’. The the All-Ireland title for Best Wmany of us are no exception as they’ve fully spirits are all used to create Sidecar’s take on this classic Cocktail Experience at the tempted to shun our usual embraced this customer a refreshing style cocktail.” A cocktail contains a special Irish Restaurant Awards. For tipple in favour of a more favourite. “We have many gin true Italian, Giacomo suggests blend of aged Eau De Vie the awards, Giacomo was exotic beverage. Whether cocktails on our menu. What that any customers visiting the from Grand Champagne responsible for concocting you’re sitting by a pool in the has been great to see, and Sidecar at The Westbury have 1996, Petite Champagne a truly unique mix of tropics or venturing out for a it is something we embrace a taste of the Aperol Spritz 1999 and Fins Bois 2002. It’s ingredients known as the sophisticated sociable with and fully support is craft Irish as he’s seen a significant barrel aged for 12 months in Hibernia. Served in an Irish friends, you’re sure to find a gins. There is a great number increase in the popularity of French oak and this is mixed metal cup, the cocktail was cocktail to tickle your taste of artisan gins entering this aperitivo recently. “In with dry curacao and freshly infused with flavours of vanilla buds. But what are the cocktail the market that have great recent months there has been squeezed lemon juice. This and honey, alongside fiery trends that have hit Ireland support from the bar team a huge increase in low abv brandy is exclusive to The chilli flakes, Jameson Whiskey this summer? and our consumers,” says drinks and cocktails, which Westbury and the premier and Absolute Vodka Lime. In If you’re a fan of the Giacomo Pilia, Head Cocktail has never been the case cocktail will set you back an regard to the win, Giacomo occasional cocktail, you’ll Barman at The Sidecar at The before,” notes Giacomo. “We eye-watering €150. However, says, “I am personally have noticed that they haven’t Westbury. are seeing a lot of spritz-style Giacomo assures that there is delighted, we see it as a team escaped the gin revolution According to Giacomo, drinks recently and even a more affordable but equally achievement and it is great that’s swept Irish shores white spirit-based cocktails more so now we are coming delicious version which uses to celebrate our success in recent years. Many of are here to stay over the next into the summer.” Hennessy Fine de Cognac together. The award has its Ireland’s trendiest bars and few months. He says “White If you’re planning on taking with a price tag of €15. pride of place displayed restaurants are adopting spirit-based cocktails are your cocktail appreciation to The talents of the staff at behind the bar where all of unique craft Irish gins to their always great for summer. Gin, dizzying heights this summer The Sidecar at The Westbury our guests can see it.” menus and the result has vodka and rum and blend Giacomo suggests trying a are no secret as they have

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Food For Thought July18.indd 15 19/07/2018 17:20 16 Restaurants Association of Ireland @FFTresource | August 2018

The Restaurants Association of Ireland Renew Longtime Partnership with Elavon Merchant Services

he Restaurants Association of Ireland (RAI) in 2009, commented: “As the of Ireland have recently Elavon has been providing Association’s longest partner Trenewed their longtime RAI members with powerful in payment solutions, we partnership with leading payment solutions for all are delighted to continue payments provider Elavon payment types and processing our relationship with Elavon Merchant Services. environments, ensuring that Merchant Services. Elavon Elavon has been a leader their businesses, regardless of are known to our members in processing payments for size, remains well connected. for their flexible, secure and over twenty years, and since Adrian Cummins, Chief innovative solutions and we its initial partnership with Executive of the Restaurants look forward to continuing this the Restaurants Association Association of Ireland partnership into the future.”

New Zero Hero Contract Legislation will see Restaurants Close on Sundays and Mondays More commonly known as the ‘Zero Hours’ or ‘Banded Hours Legislation’ Bill, the Employment Bill 2017 could have a detrimental impact on small business owners in Ireland.

Bill concerning how for employers across a range clarity around this provision the fluctuation of hours during Adrian Cummins, Chief employers allocate of sectors which includes the as no reference is made to busier times of the year Executive of the Restaurants Aadditional working hospitality and restaurant whether the additional hours and would affect seasonal Association commented: hours passed Committee trade. available are capable of being businesses primarily. “The Restaurants Association stage last month, leaving many Under the Bill, there will carried out by the part-time Employers may have to of Ireland is entirely opposed representative organisations, be a provision that requires employee. The Restaurants choose between being to this Bill as we know it could including the Restaurants employers to offer any Association of Ireland also compliant with legislation and be the final straw for many Association of Ireland, highly additional hours that become feels that this Bill is obstructive flexible in regard to employee small businesses and rural disappointed. The recent available to existing part- in allowing a business owner working hours. This legislation restaurants that are already amendment which restricts time staff. This requirement is to run their business freely does not contain any criteria under significant strain. We employers in allocating not subject to the employee and allocate hours how they for exemption. For example, need initiatives and legislation additional working hours having appropriate feel is appropriate and fair. an employer who needs to that will support these will pose practical, industrial qualifications, experience The RAI feel that these reduce working hours to businesses, not close them relations and legal problems or skills. There is a lack of bandwidths do not allow for match business needs. for good.”

Band From To A 3 hours or more less than 6 hours B 6 hours or more less than 11 hours C 11 hours or more less than 16 hours D 16 hours or more less than 21 hours E 21 hours or more less than 26 hours F 26 hours or more less than 31 hours G 31 hours or more less than 36 hours H 36 hours or more

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Food For Thought July18.indd 16 19/07/2018 17:20 August 2018 | @FFTresource Restaurants Association of Ireland 17 The Restaurants Association of Ireland Raise Vital Funds for Two Irish Charities The Restaurants Association of Ireland has raised €8,370 for two esteemed Irish charities.

he Restaurants Association of and offers pathways out of homelessness Ireland (RAI) is proud to announce based on the principles of the Housing Tthat we have recently raised First model. €8,370 for two long-standing Irish The mission of RMHC, Ireland, is to charities, Peter McVerry Trust and provide a Ronald McDonald House Ronald McDonald House. At the recent in order to support families whose All-Ireland Finals of the Irish Restaurant children are seriously ill in hospital. Awards which took place last May, the The Ronald McDonald House provides RAI made a special effort to raise funds for accommodation and a caring and these two much needed Irish charities. supportive environment for families It was only through the generosity of whose children are seriously ill and Irish restaurants from across the country are hospitalised or undergoing medical who kindly donated raffle prizes and the treatment at Our Lady’s Children’s Marian Carroll, Ronald McDonald House and Adrian Cummins, CEO of altruism of those in attendance that this Hospital, Crumlin, Dublin 12. Restaurants Association of Ireland. was made possible. Adrian Cummins, Chief Executive of Peter McVerry Trust is a charity set the Restaurants Association commented: up by Fr Peter McVerry to reduce “Both Peter McVerry Trust and Ronald NEW MEMBERS homelessness and the harm caused by McDonald House make a noticeable drug misuse and social disadvantage. and positive impact on the lives of Peter McVerry Trust is committed people in Ireland. We at the Restaurants Chef’s Café Co Galway to reducing homelessness, the harm Association of Ireland are proud to be Marcello’s of Douglas Co Cork caused by substance misuse and social supporting the work that they do and we Glebe Gardens & Café Co Cork Kingfisher Bar & Restaurant Cork disadvantage. Peter McVerry Trust are overwhelmed by the support from B Bar @ Clayton Hotel Dublin 4 provides low-threshold entry services, our members and award attendees in Dungannon Golf Club Restaurant Co Tyrone primarily to younger people and raising these vital funds.” Mima Coffee Company Dublin 6 vulnerable adults with complex needs, Baobab Coffee Roasters Café Co Kildare Cookes Restaurant & Wine Bar Co Galway The Moorings Co Waterford The Homeplace Café Co Wexford Sweet Beat Café Co Sligo Nans Barn @ Old Castle Hotel Co Meath Latte Da Co Cavan Bistro 41 Co Tipperary Brick Alley Café Dublin 2 Palmento Co Cork McLoughlins Restaurant Co Limerick Caffe Noto Dublin 8 The Warehouse @ McGettigans Hotel Co Donegal Plum Tree Bistro Co Carlow Esquires Coffee House Co Galway The Kissin Crust Co Fermanagh Kilian’s Lodge Hotel Co Cavan The Ivy Dublin Brasserie Dublin 2 Narra Thai & Asian Restaurant Co Dublin Peperina Garden Bistro Dublin 6 Blas Café Co Galway Cafe Acqua Co Louth Rococo Restaurant at Knightsbrook Hotel Co Meath Le Patis Co Dublin Everett’s Co Waterford Mad Egg Co Dublin Farmhouse Café Dublin 12 The Round Tower Bar Co Meath Finn’s Table Co Cork The Good Food Company LTD (Apache Pizza) Dublin The Coach House Dublin 16

ASSOCIATE MEMBERS

Acs Environmental Dublin Maximum Media Dublin Adrian Cummins, CEO of Restaurants Association of Ireland and Nell Ward, Peter McVerry Trust. Connemara Organic Seaweed Co Galway

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Food For Thought July18.indd 17 19/07/2018 17:20 18 Interiors @FFTresource | August 2018 Theatre In The Round

Would you consider a circular bar?” Interior The circular bar, designed by Kenny, allows printed in sizes up to 3 metres high on a virtually architect and owner of Divine Design, Gwen three teams of four to work on any given night. indestructible material called Vescon. “They had “Kenny had been called in to advise on the Soon, the speed of service and the revenue had to be Irish and they had to be iconic,” Kenny refurbishment of the Olympia Theatre’s Portrait increased by fifteen percent. Result! It also looks explains. “They didn’t need to have played in the Bar. The old bar, which ran the length of the the part. Unlike a pub, which can target a regular Olympia.” room, was poorly lit and service was slow. Kenny type of clientele, the bars at the Olympia have to The following year, she designed the Circle Bar, immediately realised that a circular bar in the accommodate music lovers, theatre goers, and so called because it’s on the level of the dress centre of the room would help to overcome these families at the pantomime. That requires quite circle. Both spaces are designed to respect the problems. A theatre bar doesn’t need to attract a bit of flexibility (and a hidden sweetshop). nineteenth-century building and its long theatrical more customers. Ticket sales dictate that. But they The bar was built by Tadgh Kenny over a metal history. The laser cut motifs above the doorways need to get their drinks quickly. Anyone who has frame constructed by Masterline, a company that and over the bar, for example, were taken from ever struggled to get their pint down them before also built the spectacular chandelier, designed examples elsewhere in the building. “The bar is the curtain goes up will tell you that. Efficiency of by Jacinta Edge. The photographic portraits a new install, but it looks as though it was there service is key. around the wall are by Barry McCall, digitally beforehand.” Here, the portraits on the wall are of musicians. “They’ve all played in the Olympia but they’re not necessarily Irish,” she says. Although there’s a visual continuity between the bars, they have different identities. The Portrait Bar is a masculine space and its dominant materials are wood and leather. The Circle Bar is more feminine with a patterned wall covering and deep button upholstery in aubergine plush velvet. “It’s an industrial velvet and it’s stood up really well,” Kenny says proudly. All the furniture, doors, and upholstery were made by Derry’s Furniture. “They’re great to work with,” Kenny says. “Especially if you’re pushing it a bit. My designs for the chairs in the Circle Bar have a mad pattern of studs down the side and they kept asking me if I was sure that was what I wanted!” The chairs became known as the Sexy Studs. The chandelier in the Circle Bar is by Mullan Lighting. “It’s so big that it had to be brought down from County Monaghan in three parts and I was having nightmares about installing it,” Kenny admits. But she’d forgotten that she was working with theatre folk. “Things that might seem straightforward to me, as a designer, can be a problem for them, but they have absolutely no problem in lifting heavy objects up to the ceiling. That’s something that they do every day!” See olympia.ie; divinedesign.ie; barrymccallphotographer.com; vescom.com; derrys.com; masterline.ie; mullanlighting.com.

Food For Thought July18.indd 18 19/07/2018 17:20 August 2018 | @FFTresource Interiors 19 Ten Most Wanted

Face Up If you like Cian McLoughlin’s artwork at the Carriage House, Adare Manor, here’s one from his Tronies series (that means “faces” in Dutch). It’s called Tronie - Woman Leaning Forward, oil on gesso No Bull panel, 50 x 70 cm, POR from cianmcloughlin.com. Taxidermy is on trend but it’s not for everyone. No animals were harmed in the making of Bobby the Buffalo Top Tap The HV1 tap from Vola features a one-handle mixer with (34 x 45 x 29 cm). He’s from the Abigail Ahern Edition for ceramic disc technology, a fixed spout with water saving Debenhams and costs €120 from debenhams.ie. aerator, and a dazzling range of colours from primaries to pink. It costs €512.35 including Vat from tilestyle.ie.

Hot and Spicy The Frida Kahlo exhibition in London’s V&A has us all spiced up for Mexican design. That’s one of the influences in the Salsa range from sofa magnates at DFS. This is the Salsa Maxi Sofa (€1,079 from dfs.ie).

On Form In The Shade You might have spotted the artwork by Jill & Gill at Create Inspired by nineteenth-century woven jacquards, Wisteria 2018, Brown Thomas’s curation of young Irish design, or in is a classic floral wallpaper from Farrow & Ball. It costs the SO Gallery, Dublin 2. This screen print (50 x 70 cm) is €148 for 10 metre roll (53 cm wide) and is available in a Easy Living part of their Formations Collection choice of ten colours (eu.farrow-ball.com). There’s a hint of colonial style to the curved Plantation table lamp from Hedgeroe (€300 from jillandgill.com). Home. It comes in a range of finishes including this Weathered Vintage Dark (€246 from hedgeroe.com) with a pleated linen shade.

Bucket List Real McCoy With an elevated back and enveloping headrest, the Forget the mid-century look – this vintage walnut swivel Country Garden pivoting Edito lounge from Roche Bobois was made for chair is the real thing. It dates from the 1960s or 1970s and There are no shrinking violets in the Summer Garden wallpaper. It comes from the public spaces. Despite the striking bucket-chair design, is upholstered in a very bright red/orange fabric. It costs Arthouse Range complete with oversized sunflowers and butterflies and costs €10 for a 10 its form is compact and contained. Prices start at €2,100 €1,500 from thevintagehub.com. metre roll from wallpaperdirect.com. from roche-bobois.com.

Food For Thought July18.indd 19 19/07/2018 17:21 20 Interiors @FFTresource | August 2018 To The Manor Born

he original nineteenth-century building at Adare Manor is a T“Calendar House”. It has 365 leaded windows (one for every day of the year); 52 chimneys (that’s one per week); 7 stone pillars (to mark the days); and 4 towers (one for each season). Now, it’s a five- star hotel. The most recent phase of the refurbishment, the Carriage House, features an interior by David Collins Studio. During the day, the space is used by golfers. By night, it becomes a restaurant and a bar. “The challenge was to create a space that is contemporary in feel and yet ties in with the existing, historic Manor House,” the creative director, Simon Rawlings, explains. The spaces within the building are connected by colour. The bar, for example, is “a medley of leather, burgundy and dark green shades”, while the dark-stained oak finish of the furniture frames is repeated through all The Carriage House’s main areas. The decorative ensemble includes a mural of the walled gardens by Grant Watt; paintings by Cian McLoughlin; and Teresa Whitfield’s hand drawn artworks of traditional local Irish lace. See adaremanor.com and davidcollins.com.

Pleasure Dome

here’s a new dining experience on come in two sizes: the smaller is 12 foot in offer at Dublin’s Intercontinental hotel diameter and 2 meters high; the larger is 15 Twhere three domed structures have foot in diameter and 2.5 metres high. They popped up in the garden. On social media, can be installed within fifteen minutes and the pods are #gardencocoons, offering come with a raised wooden non-slip floor; afternoon tea by day and a champagne and each one seats six to eight people and the cocktail menu by night. In the trade they’re design can be customised with coloured known as Unidomes, made by Create panels, logos, windows and doors. Prices Structures and recommended as a way of on request from createstructures.co.uk. See EXCLUSIVE DISTRIBUTORS OF creating more seating without the disruption also intercontinentaldublin.ie. of constructing a new building. Unidomes PREMIER QUALITY SOFT FURNISHINGS.

Suppliers to many prestigious hotel and restaurant projects.

Visit our website for inspiration or arrange an appointment in our Bray or Lisburn showrooms to view our collections with our knowledgable staff. www.furnishing.ie

Food For Thought July18.indd 20 19/07/2018 17:21 August 2018 | @FFTresource Interiors 21 Exclusive Interior Design With Tradition

he Jab Anstoetz Group is a medium-sized German family business that has stood for stylish living and Tbeen associated with precious fabrics since 1946. The range of the renowned textile editor is the most comprehensive in the trade and captivates with a unique variety of designs, qualities and colours. With further selected products, Jab Anstoetz has continuously enlarged its competence in the field of sophisticated interior design and is today a worldwide group of companies that repeatedly sets new trends with exclusive products that are available in Ireland through Furnishing Distributors. This brand and its inspiring creations are renowned throughout the global hospitality industry for delivering innovative and captivating textiles in amazing colours and textures, and few demonstrate this quite like the stylish Aria Hotel Budapest. Aria Hotel Budapest A residence with its own rhythm

With its extraordinary interior design concept, the Aria Hotel Budapest sets new standards for stylish accommoda- tion, and not just in Hungary. In the heart of the city, just a stone’s throw away from cultural sights such as St. Stephen’s Basilica an the opera house, this Budapest hotel business presents itself from its most vibrant side: The Aria hotel captivates with 54 extravagant rooms and suites, which carry the guest away into the fascinating world of music. Each wing of the five star hotel is dedicated to a different chapter in the history of music, which has been staged by the superlative visionary Zoltán Varró. Whether classic or contemporary, opera or jazz – in keeping with his distinctive sense of dramatic art, the star designer from Hungary has composed interiors that surprise with their harmonious design and remarkable attention to detail. The textiles and flooring for the exquisite rooms come from the Jab Anstoetz Group, which has long assisted Maestro Varró in the implementation of his creative furnishing concepts.

For the full, stunning range of furnishing fabrics, wallcoverings, shades etc, view them on www. furnishing.ie or contact Furnishing Distributors on 01-2765811.

Food For Thought July18.indd 21 19/07/2018 17:21 22 NRA Show Report @FFTresource | August 2018

Paddy “Boxer” Buckley Should you have any interesting stories for inclusion, please email: Big Data, Plant Grown Meat, [email protected]. Robots and Drones Feature in a Quiet Food and Drink Industry Revolution

ood for Thought - FFT.ie Technology Driver that you pay a different menu climbing in the US but they and the purported healthful- visited the 99th Annual A major driver of the food price if you book for a meal at say that restaurant industry ness of activated charcoal are FNational Restaurant As- and drink sector in the USA say 2000 hrs Saturday night sales are stuck. “Blame it on among factors spurring inter- sociation show for the Drink, is technology. It is affecting than 2000 hrs Tuesday night Netflix, Amazon or the super- est in black-tinted hamburger Food and Hotel sector during every aspect of the business. – or if you book that romantic market up the street,” said buns, ice cream cones and the 3rd week of May. It was Previously this might be with spot by the window instead of Nancy Kruse, president of The cocktails. The charcoal latte extraordinary. The industry just big chains, but now it’s that dark corner close to the Kruse Co., an Atlanta-based is an emerging trend that al- in North America is going drilling down to the individual bathroom door. restaurant consultancy. ready has made a splash in through a quiet revolution - operator level. “We turn data And then of course there international markets. from which we can learn a into Dollars,” is how one ven- are the robots and drones “Your customer situation A countertrend is what has great deal in Ireland. dor described it. that move in silence around is more positive today than it been referred to as “ugly de- The sector has over 1m Another development was restaurants delivering your has been in years, but some- licious,” led by young chefs businesses, employs over 7m that you have hamburgers meal, or on the footpaths for how restaurant industry sales who argue good food doesn’t and is a growing, dynamic, and sausages that look, feel home deliveries. have ceased to keep pace have to look pretty. profitable and fiercely com- and taste like meat but are The industry in the US with that.” She added that the There’s a groundswell of petitive market place. made from plants. Then you grows by 10,000 new restau- industry is getting stronger support for what is being Here our reporter Paddy have restaurant “yield and rants or food outlets every competition today from su- called ‘brown foods’ - soups, “Boxer” Buckley takes up the seat optimisation” - which year – and to get 10,000 new permarkets than it has at any stews; foods that aren’t neces- story from the largest exhibi- brought about a revolution in ones there are some 70,000 time in the history of the mod- sarily these extraordinarily In- tion and gathering of its kind the airline business. startups – so one in every six ern restaurant industry. stagram-able plate constructs, in the world. And to top this, we have fail! And while this is a stag- Enticing presentations may but just look good, homey, It is stimulating, thought home deliveries by drones gering static, it is less than offer cues of comfort or cozi- stick-to-your-ribs. provoking and well worth a and robots – and indeed ro- the average of one in nine for ness, or may appear dark and visit for any serious profes- bots in restaurants who re- startups in general. dramatic — what many refer to Where There’s Smoke, sionals in the hospitality busi- place waiters. As an added complex- as the “goth” food trend. The There’s Sales ness. By seat optimisation I mean ity, consumer confidence is popularity of charred foods Smoking suggests expertise,

Food For Thought July18.indd 22 19/07/2018 17:21 August 2018 | @FFTresource NRA Show Report 23

flavor, a level of professional- Across the country, foodser- and mocktails. “I think we’re lenge operators to consider eration after millennials, want ism. Here there were several vice outlets offer such items going to see more veggie retraining employees before things fast and easy and don’t examples at top quick-service as ravioli with a carrot-ricotta option around your bar pro- investing in technology that need to interact with other chains, including Chick-fil- filling, street tacos topped grams - and the reason is it automates their work. people as much. A’s Smokehouse BBQ Bacon with barbecued carrots, and makes us feel virtuous.” Enforcing the need to con- “As long as you know sandwich and KFC’s Smoky salads dressed in a carrot vin- Back on the technology sider people first was Gwen where they care coming from, Mountain BBQ Chicken. Bar aigrette. A vegan deli in New side, it was across all aspects Bannon, director of guest in- and you relieve their needs menus are on fire, too. Take York features a bagel topped of the exhibition which was sights and analytics at the Co- with technology, rather than for example TGI Fridays’ with spice-rubbed, cold- jammed with exhibitors tout- ca-Cola Company. Speaking just checking a box, you’ll Flaming Old Fashioned cock- smoked carrots as a substitute ing their ability to measure at a learning education centre, be more successful,” Bannon tail, topped with a scorching for lox. everything from employee Bannon said that innovation said. sugar cube. Restaurant operators may hours worked to combo needs to focus on the context This was just one of hun- Following the crazes of look to campus dining halls meals. Foodservice profes- of the individual, noting that dreds of education workshops kale and cauliflower comes for inspiration. “Campus sionals of all stripes are using different generations engage alongside the exhibition. They “The great carrot revival” - dining far and away leads in data to learn about every ele- with digital products differ- ranged to everything from roasted carrots are rising on terms of creative use of vege- ment of their business to build ently. “cannabis and the foodser- menus, up 124% in the past tables, and the reason for that traffic and revenue. For example, while baby vice industry” to “the future of four years, according to Da- is as a percent of population, That said it may seem coun- boomers are interested in Grocerants” – they are a sort tassential. the greatest number of vege- terintuitive to name human sharing content on social of cross between a grocery This versatile vegetable tarians in this country live on interaction among technology media, they respond best to store and a restaurant. lends itself to a number of college campuses.” trends. But we heard former tools that are simple to use dishes, serving as a stand-in In the future, vegetables Secretary of State Condolezza and ensure good service; for steak at a Detroit eatery. may crop up in more cocktails Rice, a keynote speaker, chal- while “centennials”, the gen-

The show was full of inspiration and ideas, including solutions for gentlemen to Hamburgers and hot dogs made from plants that taste, look and smell like meat... help them improve their aim...

There were several country stands from as far as New Zealand and yet Ireland, which enjoys enormous goodwill in the the US, was very conspicuous by its absence at this major event.

Food For Thought July18.indd 23 19/07/2018 17:21 24 Less Serious Stuff @FFTresource | August 2018

Bizarre stories from the world of Less Stuff foodservice Serious A café in Melbourne “Research shows the average then turned it up a notch by Australian is still not eating the introducing the powder into its recommended daily intake of coffees. Common Folk Coffee vegetables a day, and options Company created a broccolatte such as broccoli powder will with the powder, to mixed help address this.” results from patrons. The powder comes on The powder is produced the back of CSIRO reearch using a combination of selected last year, revealing that four pre-treatment and drying out of five adults in Australia processes to retain the natural weren’t eating enough fruit colour, flavour and nutrient and vegetables. The broccoli composition of fresh broccoli. powder aims to reduce John Lloyd, chief executive vegetable waste and help of Hort Innovation, said: increase intake of greens.

Blockchain Powered Unfortunately, development edge of the craft beer industry Beer Vending of the recipe is still in its early in Ireland. The very part stages and the product hasn’t time role is a few hours per Machine Debuts been finalised, so there’s no month and applicants can be Anheuser-Busch InBev details available as to what based anywhere in Ireland. has partnered up with a San vegetarian fried chicken might The company is seeking a Francisco-based startup called entail beyond assuming it will passionate beer taster who can Civic to launch the world’s first have KFC’s signature herb and provide honest and objective crypto beer vending machine. spice blend. feedback on different beer The machine was previewed “We always look to respond styles. at CoinDesk’s Consensus 2018 to the latest changes in lifestyle To apply please, a 30-word summit in New York. Civic and dining habits of our email to TheBeerClub.ie@ hopes that the machine will help customers and a key part of gmail.com as to why you to prove the wider usefulness of that for our business in the UK should get the job. blockchain technology outside is offering lighter options and of cryptocurrencies. All users more choice,” the company Eat More Greens have to do is install Civic’s app, said in a statement. “That’s why verify their ID, transfer Bitcoin we’re looking into vegetarian with Broccoli Coffee into the wallet, and walk up to options that would offer the The Australian government the machine. great taste of KFC to new and science agency CSIRO, The current stumbling block existing customers who are in conjunction with is this system only works if changing their dining habits.” agriculture group Hort governments are willing to put Innovation, has developed

national ID verification methods a way of turning broccoli Puzzle 1 (Medium, difficulty rating 0.48) onto the blockchain, which The Beer Club deemed too imperfect Puzzle Corner seems quite a stretch for most. Looking for Beer to be sold whole into a In the meantime, the proof powder, which can then 3 7 of concept vending machine Taster be used in a variety of Dublin’s The Beer Club has does indeed work and dished drinks and baked goods - a very special job opening at 9 1 7 4 out 600 free beers per day at including coffee. the minute - the well known Two tablespoons of CoinDesk this year. 2 3 9 6 online beer store is looking for the powder contains a professional craft beer taster KFC Testing about five servings of to join the ranks. vegetables and is high in 5 3 2 Vegetarian Fried The successful candidate fibre, vitamins B6 and E, Chicken will join the team to be on the as well as manganese. 9 6 1 7 KFC’s UK and Ireland division has announced plans to test 7 9 6 a vegetarian equivalent of its famous fried chicken later in 8 7 5 9 the year. If the test proves successful, 9 3 8 7 a wider release of the product could be on the cards. The new vegetarian offering 3 4 is part of the company’s plans Puzzle 1 (Medium, difficulty rating 0.46) to reduce calories by 20% per 8 3 6 5 1 9 2 4 7 Generated9 7 5 by 6 http://www.opensky.ca/sudoku 4 2 1 3 8 Last on Fri Month’s Jul 6 15:46:20 2018 GMT. Enjoy! Solution serving by 2025. 4 2 1 3 7 8 5 6 9 Send your completed puzzle It is thought that the new 3 5 9 8 2 1 4 7 6 in to FFT.ie, Top Floor, 6 Clare 6 1 4 9 5 7 3 8 2 vegetarian fried chicken is the Street, Dublin 2 to be in with a first time a major fast food chain 7 8 2 4 6 3 9 5 1 chance of winning a new set of 5 4 7 1 9 6 8 2 3 Wusthof Trident knives worth has put fake chicken onto its 1 6 8 2 3 5 7 9 4 over €400. menu. 2 9 3 7 8 4 6 1 5

Food For Thought July18.indd 24 19/07/2018 17:21

Generated by http://www.opensky.ca/sudoku on Tue May 29 12:46:55 2018 GMT. Enjoy! Less Serious Stuff

Because we believe in producing clean, additive free, healthy food, we are wholly committed to souring high quality sustainable and healthier ingredients for our recipes.

And because we have a passion for taste, we add to those beliefs by using only small batch production methods with minimal processing to produce all our ranges which adds greatly to the flavours and textures created.

At Genovese Foods we produce award winning and hugely flavoursome fresh pestos, tapenades and mayonnaise with a real clean food ethos. CLEAN FOOD, EXPERTLY MADE...

Genovese Foods Limited, 5 Oxmantown Lane, Stoneybatter, Dublin 7. www.genovese.ie

Food For Thought July18.indd 25 19/07/2018 17:21 32 RAI Approved Suppliers August 2018|@FFTresource August 2018 |@FFTresource RAI Approved Suppliers 33

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Fooddirectory2_update.indd For Thought July18.indd 32-33 26 19/07/2018 17:21 10/07/2018 15:16 32 RAI Approved Suppliers August 2018|@FFTresource August 2018 |@FFTresource RAI Approved Suppliers 33

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directory2_update.indd 32-33 Food For Thought July18.indd 27 19/07/201810/07/2018 17:2115:16 34 RAI Approved Suppliers August 2018 |@FFTresource August 2018 |@FFTresource RAI Approved Suppliers 35

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Fooddirectory2_update.indd For Thought July18.indd 34-35 28 19/07/2018 17:21 10/07/2018 15:16 34 RAI Approved Suppliers August 2018 |@FFTresource August 2018 |@FFTresource RAI Approved Suppliers 35

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Catering Innovation Agency 00 353 51378080 Nisbets Counters www.cashelblue.com 052 613 1151 Bunzl McLaughlin www.walshsbakehouse.ie www.cateringdisposables.ie BWG Foodservice Ireland www.nisbets.ie 021 494 6777 CIA - Catering Innovation Agency www.bunzlmclaughlin.com Wright Safety Services Tel: 01 257 5250 www.bwgfoodservice.ie 021 454 8700 www.ciaireland.ie Bunzl McLaughlin Ireland 048 3751 1999 053-9240878 www.bunzlmclaughlin.com Vernon Catering 01 517 9088 / 059 910 5020 Disposable Tableware www.ciaireland.ie Norton www.wrightsafety.ie 048 3751 1999 www.vernoncatering.ie 01 7072364 Nisbets BWG Foodservice 01 517 9088 / 059 910 5020 www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 Norton www.bwgfoodservice.ie 021 454 8700 Nisbets Pastries Bunzl McLaughlin Tableware www.nortongroup.ie 01 844 5555 Nisbets www.bandf.ie www.nisbets.ie 021 494 6777 BWG Foodservice www.cmai.ie www.bunzlmclaughlin.com Glasswashers www.nisbets.ie 021 494 6777 Bunzl McLaughlin www.bwgfoodservice.ie 021 454 8700 048 3751 1999 Ashtrays - 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Tipperary 048 3751 1999 Guest Services Trade www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 Bunzl McLaughlin 048 3751 1999 Tea Norton Poultry Catering Management BWG Foodservice Bunzl McLaughlin www.bunzlmclaughlin.com Norton Bewley’s www.nortongroup.ie 01 844 5555 Association of Ireland www.cmai.ie www.bunzlmclaughlin.com 048 3751 1999 www.nortongroup.ie 01 844 5555 052 6131151 www.bwgfoodservice.ie 021 454 8700 Luggage Trollies www.bewleys.com 1850 248 484 Salad Bars Nisbets Beoir RAI Approved Suppliers 048 3751 1999 Norton Vernon Catering BWG Foodservice CIA - Catering Innovation Agency e-mail: [email protected] Pre-prepared www.nisbets.ie 021 494 6777 www.beoir.org Norton www.nortongroup.ie 01 844 5555 www.vernoncatering.ie 01 7072364 www.bwgfoodservice.ie 021 454 8700 Ireland BWG Foodservice Bunzl McLaughlin rish Small and Medium Airways Canopy & Duct Cleaning www.nortongroup.ie 01 844 5555 Potwashers Catering Disposables Ltd www.cashelblue.com www.bwgfoodservice.ie 021 454 8700 Enterprises Association Services Water www.ciaireland.ie www.bunzlmclaughlin.com Basketware & Wireware Nisbets www.cateringdisposables.ie Vernon Catering 048 3751 1999 www.isme.ie 01 662 2755 01-4524762 www.nisbets.ie 021 494 6777 Barry & FitzWilliam Nisbets Tel: 01 257 5250 www.vernoncatering.ie 01 7072364 Norton www.airways.ie Bunzl McLaughlin www.bandf.ie 021 432 0900 Meat Suppliers www.nisbets.ie 021 494 6777 www.nortongroup.ie 01 844 5555 ALS Life Sciences www.bunzlmclaughlin.com Disposable Workwear BWG Foodservice Preserves/Marmalades Bunzl McLaughlin BWG Foodservice +353 52 617 8100 048 3751 1999 www.bwgfoodservice.ie 021 454 8700 to the BWG Foodservice Mini Bar Contents www.bunzlmclaughlin.com www.bwgfoodservice.ie 021 454 8700 Providers www.bwgfoodservice.ie 021 454 8700 Craft Butchers www.alsglobal.ie 048 3751 1999 Norton Catering Disposables Ltd Wine Vernon Catering Mini Bars 01 868 2820 Astron Engineering Ltd Norton www.nortongroup.ie 01 844 5555 Barry & FitzWilliam Nisbets Pre-Rinse Equipment www.cateringdisposables.ie Food Services www.vernoncatering.ie 01 7072364 00 353 (0)404 69215 www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 Refrigeration Nisbets Tel: 01 257 5250 www.bandf.ie 021 432 0900 www.astroneng.ie Norton BWG Foodservice Rice Bunzl McLaughlin BWG Foods www.nisbets.ie 021 494 6777 Fast Food Packaging BWG Foodservice www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021 454 8700 www.bunzlmclaughlin.com Blast Chillers & Freezers 01 4090300 Bunzl McLaughlin BWG Foodservice www.bwgfoodservice.ie 021 454 8700 same day delivery 048 3751 1999 CIA - Catering Innovation Agency www.bwg.ie Candles/Holders & www.bunzlmclaughlin.com www.bwgfoodservice.ie 021 454 8700 Industry Vernon Catering Norton Ireland Captiva POS 048 3751 1999 Nisbets Lamps Food Display www.vernoncatering.ie 01 7072364 www.nortongroup.ie 01 844 5555 www.ciaireland.ie 01 517 9088 / 059 910 Nisbets Norton www.nisbets.ie 021 494 6777 T: (01) 707 2364 01 296 6166 US to order Sauces 5020 www.nisbets.ie 021 494 6777 www.nortongroup.ie 01 844 5555 Bunzl McLaughlin Call T: (01) 707 2365 Safes www.captiva.ie BWG Foodservice Bunzl McLaughlin Mulcahy Technical Services www.bunzlmclaughlin.com Alternative Serving Nisbets CBE www.nisbets.ie 021 494 6777 www.bunzlmclaughlin.com www.mulcahytechnical.ie 01 450 4755 048 3751 1999 www.vernoncatering.ie www.bwgfoodservice.ie 021 454 8700 1890-373000 Dishes Vernon Catering Bunzl McLaughlin 048 3751 1999

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directory2_update.indd 34-35 Food For Thought July18.indd 29 19/07/201810/07/2018 17:2115:16 30 The View From The Back... @FFTresource | August 2018

Paddy “Boxer” Buckley Should you have any interesting stories for inclusion, please email: The Girl with the Tattoo [email protected].

t’s entirely appropriate that Lucky man, and if the truth this month’s new ‘Inside be known, Boxer has had “And be Careful With What IBack’ starts with a naked enough complications with you Tattoo….” back shot of Kristina from Lat- the opposite sex in my life And, on the subject of tat- via, one of the Marker Hotel’s giving me enough reason to toos, many years ago a friend Best Hotel Restaurant team spend several lifetimes in the of ours fell passionately in whom we met and photo- monastery without attempt- love with a girl. She had won- graphed at the Restaurants ing to roll my dice at the RAI derful name of Anastashia – as Association of Ireland National Awards. Notwithstanding, I in the great saint. Awards this April. transcribe from my picture And so he diligently had Honestly, I was taken aback the text on her tattoo... her name “Anastashia I will when I initially saw her tattoo. She was fierce, she was strong love you forever” tattooed on Instantly my camera came out she wasn’t simple. She was his arm. and, having asked her per- crazy and And love was bliss... Until mission, she graciously al- sometimes she barely slept. one day she broke it off. And lowed me to take a few snaps She always so, subsequently his des- of the artwork. had something to say. She had tiny was to roam the country And with that, her table flaws having had great difficulty in partner, also a distinguished and that was ok. And when she finding a new soulmate and Marker chef, Salim Berezag, was down partner - being somewhat from Algeria, raced to her she got right back up. She was limited to a one name option... arm for the photograph. A a beast But then, with the incredible lovely man, he clearly wanted in her own way, but one idea growth in popularity of the in on the action and after some described her best. tattoo industry, surely there is friendly banter with the newly she was unstoppable and she an opportunity for a counter introduced Boxer, a picture of took industry of removing tattoos? himself with Kristina quickly anything she wanted with a materialised. smile. Kristina’s back.

Kristina and Salim, Chefs at the Marker Hotel, Winners of the Best Hotel Restaurant Award.

Food For Thought July18.indd 30 19/07/2018 17:21 August 2018 | @FFTresource The View From The Back... 31 Let’s Make Ireland “Not-too-bad Again”

ot long after taking examination, the man, to my all is great, fantastic and excit- to go golfing in Doonbeg, he nationalities amongst the Irish photographs of Kris- surprise, was not a Kerryman ing. might help Leo Varadkar to Restaurant Award winners. Ntina from Latvia and at all. Rather it was Gorka Ar- “It’s wonderful, it’s awesome “Make Ireland Not Too Bad However, we are corrupt- Salim from Algeria, at the Irish rieta from Basque country in man...” and when you get to again” while on the 19th hole ing our foreign visitors. If the Restaurant Awards, I ran into Northern Spain. I asked him Ireland, with the same ques- with the GHA. (*NB) same Basque chef ended up another award winning chef how he was and he responded tion, you get: “A sure it’s not What is wonderful about in Kentucky instead of Kerry from the SUA restaurant. in a deep Kerry accent. too bad.” new Ireland is the mixture he might be more positive in He looked, talked and “Sure not too bad at all, at And so we perhaps need to of nationalities we now have his language making “Amer- walked like a Kerryman in all.” get Donald Trump to come to working here. This is clearly ica Great Again” rather than his peaked cap in exactly the This is a big contrast from Ireland. He now has a lot of a dominant and emerging making Ireland “Not Too Bad same style as T.D. Mr Healy- what I had been getting - hav- experience “Making America feature of our Irish hospitality again…” Rae from Kerry. ing recently returned from the Great Again”. industry – very clearly evi- However, following closer NRA Chicago exhibition when In Ireland, when he lands dent by the sheer diversity of

Jeffrey Ryan, Retail Manager, Proximo; Niamh Ryan, Brand Manager; Enda O’Coineen, Irish Hospitality Global at the Irish Restaurant Awards Dinner.

On Being ‘Stone Mad’ with a Cargo of Whiskey

nd finally a whiskey an investor in several pubs Bush Irish Whiskey and two taken to his Irish American the edge,’ it’s perhaps a little story: the Prince and and restaurants, such as The of Kilchoman from the Isle of mother Grace Kelly’s Irish side unfair to label the man mad - Athe Stone Mad Irish- Jar on Wexford Street, Dublin Islay. of the family – his old man on since more people have gone man. and McCarthys in Prague – I Anyway, there he was No- the Grimaldi line being severe to space than have completed I refer to the sailing leg- found him to be distressingly vember 13th last waiting to and intimidating. solo circumnavigations in this end Enda O’Coineen, who sane. meet the then President Hol- So Enda struck a deal with amazing adventure. has many accomplishments “The problem,” Enda re- lande of France at his Elysee the Prince. Namely that if he through a lifetime of business plied, “is that stones sink. And Palace pile. He was with the finished to solo circumnavi- and adventure. He was re- in being successful in sailing other Vendee Globe skippers gate the globe, half the whis- ported recently in FFT for his single handed around the being honoured. The Presi- key would go to his collection amazing solo circumnaviga- world on a 60 foot boat you dent was delayed for over half and the other half in a global tion of the world and his en- have to be very organized.” an hour by a terrorist bomb online auction. This would be counter with Prince Albert of He went on to say that people that afternoon in Paris. And so with memorabilia added and Monaco. Albert is a passionate understandably have a ten- our intrepid sailor was waiting signatures of famous person- collector of whiskey and actu- dency to call something that with Prince Albert of Monaco alities such as Bono, with the ally has a private Irish pub in they do not understand as who is the Patron of the race. proceeds going to the Atlantic his castle overlooking Monaco. mad. “It’s a cop-out,” the ad- Unsurprisingly, Enda talked Youth Trust Charity - whose To be honest, I think that venturer added. about whiskey and Prince Al- mission is to replace the Enda O’Coineen is ‘Stone Also an incredible aspect bert. He told of his passion Asgard Tallship and connect Mad’ to do what he did. But of his journey was that he car- for whiskey, his collection in Irish youth with the ocean and then when I confronted the ried four bottles of whiskey – Monaco and the Irish pub in adventure. Gorka Arrieta from SUA in said gentleman – who is also two bottles of Bushmills Black his Castle. Clearly Albert has And so while perhaps ‘on Tralee. A real Kerryman?

*NB 2. Opinions, views and racist bigotry ex- 3. Readers who take the Boxer serious, will be per- 1. The GHA are the “Golf Haters Society” pressed by Paddy “Boxer” Buckley do not manently banned from reading this publication reflect the editorial opinion of the publishers. and drinking at the Kerryman pub in Chicago.

Food For Thought July18.indd 31 19/07/2018 17:21 1 Day 150 Speakers CITYWEST 2,500 Delegates DUBLIN  SEPTEMBER 5TH Show Ireland 2018 150 Exhibitors 50 Supporting 2018 5th www.foodhospitality.ie Associations THE LARGEST GATHERING OF FOOD INDUSTRY PROFESSIONALS ON THE ISLAND OF IRELAND

Join 2,500 delegates, 150 speakers and 150 WHO SHOULD ATTEND: exhibitors at Food, Retail & Hospitality Ireland on 5th September 2018. • Supermarkets • Symbol Groups • Convenience Stores • Independents • Online Retail • Wholesalers & Distributors The purpose of the Food, Retail and Hospitality Ireland has • Restaurants • Hotels • Cafe Bars • Food Producers • a singular focus – to bring together retailers, foodservice Contract Catering • Corporate Catering • Takeaways • companies, hospitality groups, regulatory groups and key Healthcare Catering • Education Catering • Bakeries • Pub/ suppliers of equipment, technology, food and services to Clubs • Event Catering • Prison Catering • Defence Irelands commercial kitchens and food retailers, in order to facilitate sharing of knowledge and best practise as well as offering an unrivalled opportunity to connect key buyers from WHO SHOULD EXHIBIT: the food retailing, foodservice and hospitality sector with key exhibitors supplying into these sectors. • Food and Drink Manufacturers • Food Service Operators • Commercial Kitchen Suppliers • Bar Equipment • Clothing As well as an action packed conference, over 150 exhibitors & Accessories • EPOS Systems • Cookware & Utensils • Waste will be on hand to guide and inform our delegates about Management • Customer Hygiene • Cleaning Equipment and equipment, technology, food and services that can improve Health & Safety • IT Solutions • Recruitment • Interiors their business.

This 1 day event will gather all of the key players working in the food industry in one room for one day. The event is Co-located with a number of other events. Delegates simply need to register for one event and then then move freely between all the dedicated conferences and exhibitions. A selection of the events is listed below:

Collocated Events

2018 & CONVENIENCE Summit 2018 RETAIL EXPO

Citywest Exhibition Centre Dublin, 5th September 2018

Retail THE Import, Export and Ireland BREXIT Foreign Direct Live FOOD SUMMIT Investment Conference

Citywest Exhibition Centre Citywest Exhibition Centre Citywest Exhibition Centre Dublin, 5th September 2018 Dublin, 5th September 2018 Contact Colin at [email protected], 5th or September on 353 2018 1 6120880 for more information

Food For Thought July18.indd 32 19/07/2018 17:21