The Trouble with Irish Whiskey

NEW! Supplier directory .ie starts on p20 Ireland’s Food & Drink Platform FFT“Beer is made by men, wine by God.” Martin Luther Aug 2017

The Trouble with Irish Whiskey In Conversation with Local Focus: West Cork In Conversation With Emerging Beer Styles Is the Irish whiskey renaissance Dim Sum and more at the Part two of our look at the idyllic West A bright Ember shines in NEIPA and sours are this year’s everything we’re led to believe?... p8 Lucky Tortoise...... p10 Cork area...... p14 Milltown...... p16 buzz words...... p17 The Trouble Say Hello to Grand Cafe Coffee’s New Look with Irish Whiskey – Part 1 CC Coffee UK & Ireland seed to sip. Customers can feel e recently published has revealed the re- confident Grand Café supports an article about the Uvamped packaging for coffee farmers, their families Wso-called ‘renais- Grand Café, its most popular and their communities with the sance’ of the Irish Whiskey sec- out of home coffee range. certification that comes with tor. With a bewildering number As well as offering great fla- each blend in the range. of brands emerging, it was en- vour in the cup, Grand Café is The newly repackaged titled Don’t Believe the Hype, renowned for its ethical cre- Grand Café is available to buy and called for honesty, integrity dentials. Every pack of Grand now, and comes with a full and an emphasis on quality. Café coffee is sustainably suite of marketing resources The article stated as suspect sourced, so it has a positive to support operators at the the near-universal opinion that impact on farmers’ lives from point of sale. To celebrate its Irish Whiskey is booming and diversifying on a level unseen since the 19th century, a vision the Irish whiskey category: identify; be they established much extolled by many in the “Maintaining export growth will distilleries with mature stock industry. We are not alone in require further product devel- (3+ years), completed distill- our assessment; in its Exports opment and innovation to meet eries with no mature stock as- Performance & Prospects Re- consumer demand for more yet, distilleries that are under port 2016-17, Bord Bia (the authentic experiences”. construction, and even distill- state agency whose aim is to Eager to dig deeper into the eries that remain a dream. promote sales of Irish food/hor- subject we’ve therefore con- We have also contacted all ticulture/beverage produce) tacted all the Irish Whiskey dis- the independent bottlers we had the following to say about tilleries and brands we could could identify (more on those ... cont on page 8 ... cont on page 2 Taoiseach Promoting Ireland in Toronto aoiseach Leo Varadkar is Canada have grown by almost growth for 2017 and in the visiting Canada this week 28% since 2014, correlating years to come. A number of Tand on Monday 21st Au- directly with a significant in- factors are working in our fa- gust, took the time to support crease in direct flights from vour, including more airline Tourism Ireland’s promotional Canada to Ireland. seats than ever before between efforts, when he met Canadian Niall Gibbons, CEO of Tour- Canada and Ireland – with tour operators and airlines who ism Ireland, said: “In 2016, we about 8,000 seats on 33 flights programme and sell holidays welcomed a record 203,000 now available each week to Ireland. Canadian visitors to the island during the summer months, an Canada is one of Ireland’s of Ireland. Tourism Ireland is increase of 26% over summer top ten tourism markets and confident of continued strong 2016.” 2016 we welcomed 203,000 Canadian visitors, up 11% on 2015. Visitor numbers from

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Where Ireland’s Food & Drink Professionals Get Their News & Views 2 News @FFTresource | Aug 2017 Strong Year for Dublin’s Mespil Hotel ... cont from page 1

ublin’s Mespil Hotel, which is seeing record rates Say Hello to which was recently ren- and occupancy numbers. Grand Cafe Dovated and given an im- Operating profits for the year proved four star status, posted jump 15% to €2.63m. Coffee’s New strong gross profits of €8.42m Look in the 12 months to September The hotel is owned by the 2016, up 16% compared to the Lee Hotel Group, which also new branding, Grand Café is previous period. owns the Sligo Park Hotel. The offering a free sample to new The hotel, located along the Sligo Park Hotel fared less well customers – operators can re- Grand Canal in Dublin 4, was during the period, recording quest a sample at https://www. approved by Fáilte Ireland as a pre-tax profit of €437,431 – ucc-coffee.co.uk/ Grand Café may have a a four star destination in early down 34% compared to the fresh new look, but customers 2016 following improvement previous year. Revenues rose can expect to experience the works to the property. The slightly from €4.57m to €4.64m. continues to be extremely dif- tion with Brexit are regarded… same great taste the brand is improvement in revenues and “Although trading has seen ficult. Uncertainties relating to as the principal risk facing the known for. profits point to the continuing an uplift in the past two years, how the region will recover company,” said the manage- Nicole Hartnell, brand man- boom in Dublin’s hotel sector, the competitive environment and currency risk in conjunc- ment notes in the accounts. ager, UCC Coffee UK & Ireland commented: “We’ve refreshed the Grand Café brand so that Kronenbourg Blanc Launches in Ireland its packaging reflects its market leading status, ethical cre- ronenbourg Blanc, a new colours of the dentials, and great taste. The citrus and coriander in- brand, and the new look makes Grand Café Kfused wheat beer, has standout azure coffee worthy of a place in been officially launched in Ire- blue bottle the spotlight on display in our land. were inspiring customer’s outlets, rather than Kronenbourg Blanc wheat creative assets hidden behind the counter. beer is cloudy, pale golden to work with,” Our seal of approval from Fair- with a sparkling consistency he said. trade, Rainforest Alliance and and a light foam head, with Monge’s the Soil Association shows that aromas of ripe grapefruit and work can be we only choose coffee beans lemon, coriander and clove. viewed on from ethical sources, which To celebrate the launch www.instagram.com/mon- tion for those seeking a matters to our customers.” of Kronenbourg Blanc in the gequentin. premium drink experi- Irish market, French illustrator Brand Manager Sheena ence”. Rising Sons Scoops Quentin Monge has created O’Buachalla said: “We are Kronenbourg Blanc Five Gold Medals a contemporary collection of delighted to be introducing is available in an azure artwork inspired by the Blanc Kronenbourg Blanc to the Irish blue bottle (330ml), ork-based Rising Sons brand. market for the first time. As a and on draught at se- Brewery has picked up no “I love to research the his- lively wheat beer with fresh cit- lected bars and pubs Cless than give gold medals tory of a brand to gauge an un- rusy tones, it has been hugely as a pint or glass at 5% at the recent World Beer Awards, derstanding of how it evolved. well received all around the ABV. adding to its collection of awards Also, the bright and classic world and is an exceptional op- picked up in 2015 and 2016. The brewery was awared medals for its Midaza Irish Dry Contacts: In this Issue... Stout, Changeling Pale Ale, Stee- ple American Amber, Redemp- For any editorial, pr or content related queries please tion Irish Red and Mayhem Saison contact: [email protected] Tel: +353 1 254 9860 The Trouble with Irish Whiskey Is the Irish whiskey renaissance everything we’re led to beers. Changeling, Steeple and May- believe?...... p8 For subscriptions, accounts or general enquiries please hem also picked up best in coun- contact: [email protected] Tel: +353 1 254 9860 try awards. In Conversation with “We are extremely proud of Queries with relation to advertising should please be Dim Sum and more at the Lucky Tortoise...... p10 what we have achieved and we addressed to: [email protected] Tel: +353 1 254 9860 owe this in no small part to the loyal and fantastic consumers All material copyright 2017. No part of this publication Local Focus: West Cork of our beer,” said Judy Wilkins, may be reproduced, stored in a retrieval system or Part two of our look at the idyllic West Cork area...... p14 General Manager of the Rising transmitted in any form or by any means without the Sons Brewery. prior consent of the Publisher. Opinions and comments In Conversation With herein are not necessarily those of the Publisher. Whilst A bright Ember shines in Milltown...... p16 every effort has been made to ensure that all information contained in this publication is factual and correct at Local Focus: West Cork time of going to press, the Publisher cannot be held Part one of our look at the idyllic West Cork area...... responsible for any inadvertent errors or omissions p14 contained herein. Emerging Beer Styles FFT.ie, Top Floor, 6 Clare Street, Dublin 2. NEIPA and sours are this year’s buzz words...... p17

This Month’s Poll: Weird News Some of the stranger news stories from this month...... p18 Are you concerned about recruiting emough staff for the coming busy winter period? Letters Answers to [email protected] Your questions answered...... p19 Last Month’s Poll: Design... Has demand for new tonics (Fever Tree etc) increased in reent months? Clear Designs Telephone: 01 445 9363 [email protected] Yes: 31% No: 69% www.cleardesigns.ie Clear Designs Aug 2017 | @FFTresource News 3 6th Cliff Townhouse Oyster Fest Announced liff Townhouse has an- landscape using the ‘best of viding a new way for people to As well, Cliff’s downstairs month, each reflecting Ire- nounced details of its the best’ ingredients from experience the oysters them- bar Urcin will be creating five land’s diverse landscape. C6th annual Oyster Fest, those regions, while also pro- selves.” signature cocktails for the which includes a range of oyster dishes and will run from September 7th – 30th. For 2017, a new signature dish, The Taste of Ireland platter, has been created by head chef Sean Smith that focuses on the idea that ‘when you taste an oyster, you are expe- riencing the very place from where it was grown’. The Taste of Ireland platter includes six varieties of oysters served both fresh and grilled; from the freshwater Carlingford oyster prepared with Castlebellingham cheese and oxtail to Flaggy Shore oysters grilled with tarragon and spinach. Each platter is available for €16.50. “The food we serve at the Cliff Townhouse is a testament to the farmers, fishermen and local suppliers and producers that we work with all year round,” said Head Chef Sean Smith. “This Oyster Fest we wanted to create something different that celebrates the unique flavours of Ireland’s

QUALITY SERVICE GUARANTEE

Sourcing the best in Irish produce from local We operate a 6-day timely delivery service We aim to meet the needs of our customers farmers on a daily basis means there is no in refrigerated controlled vehicles. We also through the supply of quality produce. compromise on freshness. We have built up offer a 2nd same day delivery service in Quality control is very important to us and strong supplier relationships in France and Dublin City from Monday to Friday. we are always reviewing our own Europe assuring the availability of quality suppliers based on the quality of produce has gone from strength to strength. their deliveries. 4 News @FFTresource | Aug 2017 IHF Encouraging Young People Bianconi Inn Killorglin to Take up Tourism Careers for Sale by CBRE BRE has confirmed in- continuously upgraded and ex- s thousands of students structions to offer the Bi- panded over the years. deliberate their first anconi Inn, Killorglin, Co. The property, which is pre- round offers from the C A Kerry for sale by private treaty. sented in excellent decorative Central Application Office The property is being sold on order, now comprises a ground (CAO), the Irish Hotels Fed- behalf of Ray and Rick Sheehy, floor licensed premises; sepa- eration (IHF) is encouraging who are retiring after a lifetime rate restaurant area; reception; young people to consider a of service to the hospitality sec- catering kitchen; stores and career in tourism. tor. customer toilets. On the first and Hospitality and tourism The Bianconi Inn occupies a second floors there is the guest businesses around the coun- pivotal corner trading position in accommodation 16 beautifully try are looking to recruit over Killorglin, Co. Kerry. It is a prop- appointed bedrooms. 6,000 entry-level employees erty which is steeped in history John Ryan, Director CBRE each year across all areas of as it is named after Charles Bi- Hotels, said: The sale of The Bi- their operations, and demand anconi, one of Europe’s inno- anconi Inn offers a very unique vators in public transport, and opportunity to acquire a well for staff amongst operators is is located on a former Bianconi known, popular and successful at an all time high. stage coach route. hospitality business. At present Tourism now supports an resources; IT; management in every town and county in Killorglin is one of Kerry’s a substantial and very profitable estimated 230,000 jobs in and finance. Ireland. It offers thousands of principal towns, situated on the food, drink and accommoda- Ireland, equivalent to 11% of The IHF has a dedicated opportunities for young peo- Ring of Kerry and renowned tion business is carried on in total employment. With over website, Get a Life in Tourism, ple interested in pursuing a ca- for its Puck Fair August festival. the premises and the opportu- 60,000 new jobs created since supported by Fáilte Ireland, reer in tourism with enormous Many international firms have nity now presents itself, due to 2011, the industry is well-po- which offers information on potential for professional de- operations in Killorglin, most the retirement of Ray and Rick sitioned to create in excess the many careers available velopment and advancement. notably Fexco, an international Sheehy, for a new owner to con- of 40,000 additional jobs over in the sector and how to get We’re encouraging school payment solutions company, tinue the operation of this very the next five years. stared. The website also in- leavers especially to explore while pharmaceutical firms successful business.” There is a variety of career cludes personal stories that the many options available, Temmlar and Astellas also have plants in the town. options available through the offer a realistic picture of what including the hundreds of spe- CAO, PLC courses as well as The Bianconi Inn to expect from a career in the cialist third-level courses on is a long established opportunities for those who tourism and hospitality sector offer throughout the country and extensive three wish to start working straight as well as some of the many for those interested in obtain- storey licensed prem- from school. Areas include courses and training schemes ing a recognised qualification. ises, restaurant and food and beverage; catering; that are available. If you are looking for an ex- guest accommoda- accommodation services; re- Joe Dolan, President, IHF citing challenge, with endless tion property. Since ception; leisure centre and commented: “Tourism is Ire- career possibilities then this is its acquisition in 1955 spa facility management; land’s largest indigenous in- the path for you.” by the Sheehy family sales and marketing; human dustry, providing employment the property has been Matthew Algie Preparing Winter Catalogue

pecialist coffee roaster toppings in small quantities. inspiration they need to attract designed to help operators sowarehouse.com, contact Matthew Algie is prepar- The latest Espresso Ware- and excite customers. Our win- boost sales and improve mar- Espresso Warehouse on +44 Sing for the coming colder house line-up also showcases ter Espresso Warehouse range gins.” (0)141 420 2422, or email or- months with its soon to be six winter recipes, including is brimming with fantastic new For a copy of the new ders@espressowarehouse. launched 2017 Espresso Ware- Salted Caramel Fudge Latte products and recipe ideas that Espresso Warehouse cat- com. house winter range. and Tiramisu Mocha, along tap into key consumer trends, alogue, visit www.espres- From tea and hot chocolate to with all the ingredients and kit snacks, syrups and coffee bar needed to make them. Each kit, Espresso Warehouse sup- recipe has been created to plies ‘everything but the coffee’ drive seasonal spend and all to operators and distributors come with point of sale. New across Europe. The latest range syrups include Da Vinci Syrup is set to launch on 1st Septem- flavours Toasted Marshmallow, ber and features a host of brand Amaretto and Mulled Spice. new drinks, snacks and barista A selection of Suki’s popular kit items. loose leaf pyramids are now Joining the Espresso Ware- available in envelopes. Opera- house range is luxury hot tors can choose between a sin- chocolate brand Hasslacher’s, gle-flavour supply or a mixed which is offering Columbian pack containing eight pyramids cacao (100% cacao buttons of each of the six flavours. Two designed to be melted with new Stump Teapots, in manda- milk to create a hot chocolate rin and grey, have also been drink) and Organic Panela (an added to the Suki range. alternative to sugar which has a In snacks, vegetable crisps caramel flavour and is high in join the Brown Bag Crisps minerals and vitamins). range. The winter range also includes new kit to showcase Andrew Jack, Marketing Di- Hasslacher’s hot chocolate, rector at Matthew Algie, com- single-serve filter coffees and mented: “Winter is a key selling other artisanal serves. A new period for the coffee shop mar- Espresso Warehouse Bamboo ket and, in order to stand out Drink Tray will be available, against the competition, it’s while a new flip-top glass jar crucial that operators are is perfect for serving panela or armed with the tools and the Aug 2017 | @FFTresource News 5 EBCU Hits out at AB-InBev he European Beer Con- fluence in consumer websites. sumers Union (EBCU) EBCU is seeking assurances Thas hit out at global from Carlos Brito, the Chief brewer AB-InBev, which pro- Executive of AB-InBev, that duces brands such as Bud- his company’s global strategy weiser, Stella Artois, Corona. is not intent on misusing their The EBCU is concerned by role in the market to engineer apparent signs that AB-InBev excessive profits on its beers. is seeking to increase profits Henri Reuchlin, Chairman of by selling beer at premium EBCU, said: “The threat of the prices while cutting its costs ABI mass takeover to the Eu- by shedding jobs, at the same ropean consumer is obvious. time cutting out competition The practices of the company by restricting opportunities are clearly disadvantaging for smaller traditional and craft small producers by squeezing breweries. AB-InBev was pur- their supplies of better-end chased by SAB Miller at the raw ingredients, limiting their start of the year and the cor- access to market and subtly poration now controls around pushing up their prices. This 30% of global beer produc- is particularly worrying given tion. the extent to which the com- EBCU is the umbrella organ- pany is buying its way into the isation for the national beer craft beer market; an area that consumer groups of Europe, until now has espoused an al- and counts Irish beer con- together different set of values. sumer group Beoir amongst “EBCU is therefore seek- its members. ing detailed assurances that The EBCU claims there is the thrust of the company’s growing evidence of efforts to global strategy, and European buy exclusive rights to the use strategy in particular, is not of ingredients, to control pack- anti-competitive and thereby aging and distribution in the damaging to all European beverage market and buy in- beer drinkers”.

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IRISH PUBS GLOBAL Awards & Gala Dinner

th October The Round Room at the Mansion House Dublin

JOIN US IN DUBLIN THIS OCTOBER FOR THE FOURTH ANNUAL GATHERING OF THE GLOBAL IRISH HOSPITALITY INDUSTRY

Irish Pubs Global will also be hosting a range of tours and outings in Dublin on the 9th and 10th of October, including distillery, brewery and pub tours as part of the Irish Pubs Global Awards 2017 event.

Regional winners for each of the 14 awards categories will be chosen from Ireland, UK, Europe, North America and Rest of World, with one overall global winner per category.

For more information and to book tickets, visit WWW.IRISHPUBSGLOBAL.COM.

For commercial opportunities, contact Kevin McParland [email protected] +353 86 210 4584

#IrishPubOscars Aug 2017 | @FFTresource News 7 A Celebration of Food, Art and Music at Salt

nside, abstract art, live jazz noon and as well as the daily and chesterfield sofas make catch and 8oz beef burger, Ifor an art deco feel. There is there’s a selection of tacos a big focus on food and drinks (fish, crispy pork belly or including cocktails, an exten- baked goat’s cheese), a mixed sive wine list, prosecco and grilled selection of fish and tap and craft beers. Food wise, shellfish and fish and chips they haven’t been afraid to Salt style. play with contrasting flavours Dinner begins at 5pm with and textures. starters including baby squid It opens from 12 noon till late a la plancha, salmon tartare, with lunch, dinner and light baked Camembert bon- bite offerings. The lunch menu choix, heritage tomato salad has a fish bouillabaisse and and black pudding with ap- a range of salads and sand- ple-smoked pancetta puffs. wiches including chargrilled For mains try sweet potato, bavette of Irish beef with cauliflower and aubergine cress, wild rocket, pickled on- korma, North African-style ions, radish, Cashel Blue bon- plate of Irish lamb or the fish- bon and horseradish dressing. erman selection. Among the starter options In-house desserts include is a salad of heritage toma- roasted peaches with mint and toes, Toonsbridge mozza- star anise soup, shortbread Salt’s mixologist Mattie. rella, McGeough’s air-dried and vanilla cream; strawberry Connemara ham, basil leaves, and basil panna cotta with for a number of reasons. We unwind with a drink or two and of MD Elvertex group and Salt balsamic and olive oil emul- crushed meringue; a choco- felt that there was a real gap in listen to great live music. Galway. sion. There are also king late delice with salted caramel, the market in Galway for this “Salthill is the perfect lo- Salt Executive Chef Jose prawn, monkfish and salmon Teeling whiskey ice-cream type of venue, somewhere you cation for this type of venue, Vega is from Bordeaux, Skewers with charred lemon, and hazelnut crumbs; and an can sit down in a very relaxed away from the hassles of the France. He says he has an ob- baby gems, pickled cucum- apple and cinnamon tarte tatin, comfortable environment, city centre and in easy walk- session with fresh, clean, hon- bers, carrots, red onions, mint served with honey-glazed enjoy really well cooked so- ing distance of the city, Barna, est ingredients. and lime yoghurt, with toasted grapes, rum and raisin crème phisticated food along with an Knocknacarra, Taylor’s Hill, For more information on pitta bread. anglaise. original and exciting cocktail and in the middle of Salthill vil- Salt, visit www.saltgalway. The grill is fired up from 12 “We decided to open Salt menu, and then after dinner lage itself,” said Luke Anthony, com.

Good Food Guide Reveals Temple Bar Hotel Spends NI’s Best Restaurants €1k Daily on Music itzsimons Hotel in Temple punters with a number of other Eipic and OX. Other restaurants featuring Bar, one of the most high bars and hotels in the area, The Good Food in The Good Food Guide this Fprofile hotels in the capi- all of whom offer a substantial Guide is compiled year alongside Eipic and OX tal, spends over €1,000 every entertainment component by by combining reader are: day on music and entertain- way of singer songwriters, trad feedback on restau- ment for guests, according to bands, DJs and more. rants with anony- • Hadskis in Belfast, Co. newly released accounts. Other insights into the busi- mous inspections. Antrim Recently filed accounts ness gleamed from the ac- Eipic and OX, both in • Il Pirata in Belfast, Co. for the Temple Bar Tavern counts include that €315,406 Belfast, both received Antrim Ltd show that the hotel spent was spent on security over a cooking score of six • James Street South in Bel- €377,961 on music, entertain- the year, which can partly be ment and royalties in 2015. attributed to a hotel club’s late and tied to take the fast, Co. Antrim This was broken down into license. title of best restau- • Mourne Seafood Bar in €318,746 on music and enter- The hotel’s revenues in- rants in Northern Ire- Belfast, Co. Antrim tainment, with an additional creased to €5m, up 4% on the land. • Shu in Belfast, Co. Antrim €59,215 spend on royalties. previous year, and recorded a Elizabeth Carter, • The Ginger Bistro in Bel- The 22 bedroom hotel is sit- pre-tax loss of €64,612 – down Waitrose Good Food fast, Co. Antrim uated in the heart of Temple substantially on the pre-tax Guide Editor, com- • The Muddlers Club in Bar and competes nightly for loss of €407,722 in 2014. mented on Eipic: Belfast, Co. Antrim “The level of atten- • The Old Schoolhouse Inn tion to detail in every in Comber, Co. Down mouthful is amazing, • The Bay Tree in Holy- showing buckets of wood, Co. Down talent. Combinations • Vanilla in Newcastle, Co. are more intuitive Down than outrageous, but • Wine & Brine in Moira, he Good Food Guide everything is a sheer joy. Co. Armagh has announced its an- Danni Barry is a formidably • Balloo House in Killinchy, nual list of best restau- T talented practitioner of the Co. Down rants and award winners in contemporary gastronomic • Harry’s Shack in Port- Northern Ireland. style.” stewart, Londonderry The guide, owned by Wait- Of OX, she noted that: “On • The Bull & Ram in Bal- rose, celebrates eateries in the Lagan riverside with the lynahinch, Co. Down local areas and new discov- graceful steel torsion of the • eries, with 16 entries and one Beacon of hope sculpture The Good Food Guide is new entry from Northern Ire- right outside, OX is at the van- published by Waitrose on 4 land featuring in the guide. guard of Northern Irish gas- September – the 2018 edition Twelve of the winners are tronomy, and the whole place is the fifth to be members of Taste of Ulster, buzzes with enthusiastic staff published by the super- including the two top scorers- and excited diners.” market. 8 Irish Whiskey @FFTresource | Aug 2017 The Trouble With Irish Whiskey Thomas Holland We recently published an article about the so-called ‘renaissance’ of the Irish Whiskey sector. With a bewildering number of brands emerging, it was entitled Don’t Believe the Hype, and called for honesty, integrity and an emphasis on quality. ... cont from page 1

later), the recently formed Irish and Middleton. the column still (an invention stock levels of a product with a production swings, but did Whiskey Association (IWA), According to the same Bord by Irishman Aeneas Coffey) in very long production cycle. not rationalise and consolidate the Scotch Whisky Associa- Bia report mentioned above 1831. Allowing for continuous The famous example of re- whisky production. Rather, the tion (SWA), Bord Bia, as well Irish Whiskey enjoyed growth distillation, it made the produc- straint shown by the Scotch objective of these mergers was as drinks exporters, overseas of 8% in 2016, with sales of tion of base spirit far cheaper. whisky industry was around the optimization of an interna- marketeers and various inter- €505m. This makes it the fast- In Ireland, we failed to em- the Glenfiddich brand, William tional distribution capability national experts from the world est growing spirit in the world brace the invention, preferring Grant’s highly successful and around a portfolio of leading of whisky/whiskey. and sales have grown by 300% to stick with the more labori- top selling single malt whisky. spirits brands. Over the course of the com- over the last decade. They are ous pot still method. A second In the eighties, sales took off This can be contrasted with ing months we plan to share predicted to double by 2020 boon for the sector was the but stocks were insufficient for what happened in Ireland in what we have learnt and iden- and, by 2030, be at somewhere misfortune of another drink. In the demand. As a result they 1966 when Irish Distillers was tify the many positive develop- in the region of 24m cases a 1860, when phylloxera struck reduced the age from 10 years formed by the merger of Cork ments taking place within the year. the vines in France, that indus- to 9, then from 9 to 8, as they Distilleries Company, John Irish Whiskey sector today. We try was almost wiped out, to the awaited the maturation of their Jameson & Son and John Power also hope to encourage pa- Scottish Vs. Irish Industries benefit of the Scottish distillers. younger stocks. A commer- & Son, before Bushmills too tience from within the sector so At first glance this all seems Over the course of the 20th cially brave decision, and mor- became a part of the group in that overseas markets and visi- very rosy. However, when we century both the Scottish and ally correct one. In the end they 1972, leaving Ireland with only tors to this island are met with a compare it to the performance Irish sectors have faced chal- removed the age statement alone whiskey producer. genuine experience. of our Scottish cousins, where lenges in the forms of two together, before reintroducing export values in 2016 were a world wars, Prohibition in the it several years later. Contrast Learning from the SWA Origins of Irish Distilleries staggering €4.2bn, it’s clear that United States and, in the case that approach with Diageo’s Our next article will look fur- In the 18th century there were Irish Whiskey has a lot of catch- of Ireland, the War of Indepen- Cardhu debacle and we have ther at the Irish market, but for over 1,200 legal distilleries in ing up to do. It is worth study- dence and subsequent 1932-38 a good example of how to man- now it suffices to say that there Ireland, and Irish Whiskey was ing the Scotch whisky sector if Anglo Irish Trade war (the Brit- age things properly and how are 120 distilleries in Scotland, the most popular spirit in the we want to emulate the success ish Empire had been the main not to. 7 of which operate the contin- world. Up until recently how- they are enjoying. route by which Irish Whiskey The 1980s saw a wave of uous stills that Ireland initially ever, there were just two distill- Two separate developments was sold globally). Perhaps mergers as large multina- shunned, whilst the SWA lists eries left, acting as a monopoly ushered in the era of Scotch the biggest threat however is a tional spirits firms emerged 67 separate producers as for 30 years or so whilst Irish that we recognise today. The systemic one, namely the chal- from the UK’s brewers. This members, supporting over Distillers owned both Bushmills first was the introduction of lenges around management of was heralded as a solution to 40,000 jobs (8,000 of which are Aug 2017 | @FFTresource Irish Whiskey 9 in rural locations). bravura, but also naivety, de- (‘master distiller’, ‘xxxx dis- at the start of 2017) and won’t Cooley, the Great Northern If there is a bright hope for ception, and in some cases, tillery’, etc) who do these folk have mature spirit until 2022 at Distillery will focus on selling Irish Whiskey it will in part deceit.” think they are kidding? The the earliest. to third parties and already has be thanks to some extremely Mark goes on to explain that consumer of course. The num- Additionally there are a sig- a number of contracts signed, well-respected businesses with one of the key rules for malt ber of 3rd party suppliers will nificant number of businesses and is actively looking at white experience of the Scottish sec- whisky in Scotland is what you increase over time, natural referring to themselves as dis- labelling for supermarkets. tor now setting their sights on can put and, more importantly, supply and demand conditions tillers when they are anything John’s new distillery is not Ireland. To have William Grant what you cannot put, on a label will catch up, so all the more but. The release of 10 year old to be confused with his sons’ & Sons on these shores with or on marketing materials. important to sort out the clar- whiskeys by a distillery that eponymous business in The Tullamore D.E.W. (the world’s As Mark explained: “The dis- ity now, for everyone’s bene- has only just come on stream Liberties area of Dublin, which second highest selling Irish tillery of production is clearly fit, before it is too late and the is confusing and arguably is also currently selling stock Whiskey) is a very positive de- identified on the label. So too whole credibility of Irish Whis- misleading/disingenuous, es- from Cooley (the first release velopment. the bottling address. Consum- key is ruined.” pecially when the origin of the from the Teeling Distillery is Caspar MacRae, Global ers can see where the whisky In the course of our conver- spirit isn’t mentioned. expected to be on sale in mid Brand Director at William was distilled and by whom it sations with up & coming Irish 2018). Grant, emphasised the impor- was bottled – in other words distilleries we were repeatedly Bottlers and Distillers tance of the Scotch Whisky an official bottling or an inde- told that the source of their It is no secret that until recently In Part Two Regulations (2009), saying: pendent bottling. You certainly spirit is, variously, a trade se- John Teeling’s Cooley Distill- For the time being however, “The rules are designed to cannot pretend you distilled the cret, confidential or commer- ery was the source of almost all we need to avoid mislead- protect both the industry and whisky when you didn’t! cially sensitive. This seems to the whiskey in the country that ing marketing speak and stay consumers and help contribute “There is a list of distillery run contrary to the transpar- Pernod Ricard doesn’t produce patient. The average age of to the consistently high quality names – you cannot make one ent and honest sector that we (excluding Bushmills), with a Scotch whisky is eight years reputation of Scotch”. up that sounds like a distillery should be seeking to foster. small number of exceptions and unfortunately much of the Surely, with the vast knowl- – or might be interpreted as a (Tullamore D.E.W. and Walsh’s marketing speak surrounding edge & experience of Brown distillery – by the consumer,” Misleading Labels on Irish Whiskey have long had supply Irish Whiskey at the moment is Forman, Suntory (Beam) & Jose he continued. “Sure, a com- Bottles contracts with Pernod). misleading and ill thought-out. Cuervo also coming to these pletely invented name, a brand As we seek to establish our This is of course absolutely Right now, there are in ex- shores that there is much to be name, can be used as long as reputation on the world stage, fine. Many we have spoken cess of 150 different Irish Whis- positive about. there is no geographical in- examples of marketing getting with argue that what are re- key brands, yet with a very However, Mark Reynier, sinuation: e.g. ‘McDougall’, as out of hand are rife. One press ferred to as independent bot- small number of exceptions former CEO of famed Scotch opposed to ‘Glen McSporan’ release spoke of “Titanic Whis- tlers will play a vital role in Irish this all comes from one of three distillery Bruichladdich and the which infers a real location and key from the Belfast Distillery Whiskey, just as they did in the distilleries. What will happen man behind the new Waterford therefore a distillery. It’s about Company based at Crumlin 70s and 80s in Scotland. For when tourists and overseas Distillery, is concerned: “The protecting the consumer from Road Gaol”. There is no such examples of Scottish indepen- markets realise this? It’s a dan- IWA should adopt wholesale confusion around real distill- distillery. dent bottlers think Cutty Sark, gerous game the industry is the rules of the SWA if we’re not eries and fictitious ones. Another espoused: “Just ar- or Dewars. currently playing. to get off on the wrong foot. At “We, in the trade, all know rived! The Silkie Legendary John Teeling’s latest ven- In part two of this article the moment there’s a vacuum that the current Irish indepen- Irish Whiskey, the first release ture, the Dundalk-based Great series, we will be looking in because we have nobody say- dent bottling boom is based from the Sliabh Liag Distillery”. Northern Distillery, will go greater depth at the recent ing what is and isn’t allowed. on stock from just one or two The Sliabh Liag distillery is not some way towards creating a history of Irish Whiskey & at- The sector is characterised distilleries. By pretending it yet operational (in fact it only more open and vibrant market- tempting to understand where by wonderful enthusiasm and was distilled by themselves received planning permission place for startup distillers. Like we went so wrong. 10 In Conversation With... @FFTresource | Aug 2017

Caroline Egan Caroline Egan is a former literature Dim Sum & More student and blogger. She has had articles, fiction and non-fiction published. She lives in at The Lucky Tortoise Dublin with her son.

Thom Lawson’s The Lucky Tortoise dumpling and dim sum offering is something innovative and new for customers in Dublin.

The idea came from a the concept of taking a use the Oriental Emporium sake drinking session small number of dishes, in Rathmines to source au- “ with an old friend in dumplings, and dim sum, thentic Asian ingredients. London,” Thom explained. elaborating on them and There is definitely a “We were enjoying sake improving the quality. “By gap for innovative and and discussing food. The narrowing the menu down focused menus, at an af- idea of a dumpling menu and focusing on a particu- fordable price point, in came to mind when think- lar element of a cuisine we Ireland. Asian food is a ing about what we would can really raise the quality growing market across enjoy at that specific time.” and develop an exciting Europe as a whole, so the The Lucky Tortoise, concept,” said Thom. concept of a dim sum eat- which initially launched as With such a small menu, ery, a very specialised a pop-up restaurant at the the business has been able niche, has been successful start of 2017, was used to to explore the idea of dim with the public. Creating test whether the Irish mar- sum and incorporate ele- awareness and positive ket was ready for such a ments which are found all associations between the specialised high quality around Asia. Menu offer- name The Lucky Tortoise of dining experience Thom delivery service, called product. After a successful ings include ingredients and quality food have also hopes to give customer, Twelves and Sixes, in he replied: “Authenticity, run the business is now be- from Japan, China, and helped the business gain conjunction with Just Eat. ginning to start permanent Thailand, which has al- exposure. “We have a quality and an exciting din- Currently there are five operations. Currently the lowed them to explore and dedicated branding team, ing experience”. restaurant operates from play with flavours. Work- which gives people some- Plans for the future, apart employees in the company The Hill, Ranelagh, Sun- ing closely with the Village thing to relate to. There are from the imminent expan- to run their weekend op- days 5pm – 10pm; during Butcher in Ranelagh, Thom so many food offers that it’s sion across multiple sites, eration, but as the brand the spring it also runs in has been able to source important to have a strong include cooking master expands this figure will Eatyard, Thursday – Sun- the right cuts of meat for brand to accompany the classes and an upcoming day 12noon – 10pm. dumpling mixes. The busi- experience.” book. The Lucky Tortoise also grow over the coming The menu focuses on ness has also been able to When asked what type will also soon launch its months.

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Dianne Curtin Dianne Curtin is a freelance food writer and food stylist. Her book The Creators, Eat by the Sea at Individuals of Irish Food, is published by Cork University Press. She is an independent food consultant with special expertise in local food production, and regular judging panel member for Part 2 several national food awards. Scenic West Cork: Dianne is a member of the Irish Food Writers Guild.

West Cork’s coastline has vistas that set the pulse racing that little bit faster! If you’re out and about this summer making the most of the the long days, there are few culinary gems in this region where the food is as good as the view.

Eat @ The Castle, Castletownshend, West Cork In what was once the original kitchens of Castletownshend Castle, local chef Andy Illsley has joined forces with Sharon and Justin Townshend to create a day time café which highlights the produce of the locality. Andy is from the UK, living in West Cork for over 20 years. An experienced chef, cooking for longer than he cares to remember. He grabbed the opportunity to explore the premises at The Castle when the lease came up on his little Fork ‘N’ Pie shop in nearby Skibbereen. “The lease was coming to an end in November 2016 and I was running out of space there to expand. I heard about this place being up for rent and approached Sharon and Justin. They were open to suggestion and asked me to come back with ideas. What I wanted to create here is a totally thought out compliment to what The Castle offers its guests. “So we decided on a purely daytime cafe which doesn’t interfere with the pleasures of the guests of the house in the evening. We are open to the public, and when we close at the end of the day guests at the castle enjoy the garden all to themselves,” says Andy. Eat @ The Castle was launched in April 2017. Only a few months in, and already massively popular with visitors have our own gardens here at are going, Andy says: “Justin summer tourism and become grew up in Maria’s Schoolhouse and locals. Food is driven by the castle already giving us lots and Sharon are fully supportive desolate in winter, Union near Union Hall, a legendary local produce, following the of produce. The plan is to be of my ethos. We provide a Hall has a thriving resident B&B back in its day, located in seasons and trusted suppliers. totally self sufficient next year.” great day time menu for house population all year round. an old school house owned by “I use Walsh’s butcher’s This year, development of the guests and the public. We don’t Mainly due to the fishing fleet her mum and dad. in Skibbereen for my meat, business has seen an outdoor do weddings or big parties, and working pier, plus the fish “From the age of 13 I was they have their own beef and kitchen built on the water’s just the occasional evening shop and processing factory in working in the house with abattoir and they can source edge, with garden tables event from 5pm up to no later the village. mum, serving guests and other meats for me from local beside. Andy says: “Everything than 9.30pm finish. We work In the heart of the village, not helping out,” says Jessie. Billy farmers. I like to do slow cooked on my menu is transferable to here as one team to showcase overlooking the sea directly is a qualified baker who spent meat dishes using cheek and using the kitchen outside which the castle and the best of West but just a stone’s throw walk to many years working at an old short ribs which I marinate has a custom built smoker, Cork food and drinks.” the causeway which crosses family bakery in Skibbereen. in Sherkin Lass, a craft brew wood fired oven and charcoal the open mouth of Glandore When the chance came to take from the West Cork Brewing grill. All dishes on the menu, The Coffee Shop, Harbour and leads to the pier, over The Coffee Shop, which Company in Baltimore. We which changes almost daily, lies The Coffee Shop. Opened had been lying empty for some use our slow cooked beef for can be cooked out there when Union Hall, West in 2015 by Jessie Kennedy and time, they both thought it would a fantastic steak sandwich with the weather is good. Even our Cork her husband Billy Flaherty, the be the perfect place to work my own pickles and candied Sunday roast, which is really The little village of Union Hall pair met through a shared love for themselves and raise their onions. I use a local baker for popular, is roasted in the wood is a real place with real people of music. Both play instruments family in the area they both our cakes and buns, she used fired oven, to give an amazing in it. Unlike some of the coastal and Jessie is also a stunning love. to bake for me at Fork ‘n’ Pie so smokey taste.” villages of Ireland that have vocalist who often features in “We are in our third season I trust everything she does. We Delighted with the way things been solely given over to local concerts and recitals. She now and there’s been a great Aug 2017 | @FFTresource Local Focus West Cork 15

is really beginning to make sitting room adorned with The Puffin Café Long them both feel like they have ancient family portraits and Strand Clonakilty. Move settled and found their stride. coats of arms. The little over Harry’s Shack, we’ve got “Union Hall can be busy in bar area is intimate and The Puffin Café! Perched above summer but quiet in winter, welcoming, with old fashioned Long Strand beach for the so you do rely on good wooden bar chairs perched most and majestic views of the relationships to survive. People up at the counter. Eleven Atlantic Ocean. Straight from love it here because of the bedrooms all have names the beach into the café, which quaintness. I don’t think anyone and unique character. Each serves a short menu of casual really understands the amount one is individually designed. starters, pizzas and house of hours you put in when you do The Archbishop’s Room has a special desserts. A raging hit everything yourself. Our days super king size four poster and with the kids for ice cream! here can be from 7am to 9pm. view of the busy little harbour Inchydoney Island Lodge On Fridays and Saturdays below. The Colonel’s Room and Spa near Clonakilty we open till 8pm serving our is described as ‘understated occupies a magnificent spot homemade pizzas to eat in or simplicity’ with sleep-inducing on the rock directly over two takeaway. But the upside to the soothing décor. The Gun stunning sandy beaches. Enjoy long hours is meeting so many Room has no guns – but it does a casual bar meal outside on response to what we do. We’re well. Breakfast comprises amazing people. It would be have a medieval buzz going the terrace with amazing views passionate about quality, we pancakes, waffles, French toast, very hard for either of us to go on from the big black hanging both side. make absolutely everything poached eggs, avocado toast, back to working for ourselves chandelier lighting! The Crookhaven Inn, in here from scratch. Billy makes eggs Benedict and the like. For now.” In the mornings, traditional the village of Crookhaven on all our bread, scones, quiches, lunch, you’ll get soup of the day for 40 years, doing full board breakfast is served in the the Mizen Head is on the edge cakes and desserts. Home and a gorgeous chowder with for family vacations. His mum lovely dining room looking of the world. Pier and ocean baking is something people Union Hall fish. There’s always then took over, She was here directly onto the harbour. A views opposite the café plus a always love. a quiche of the day with varying 20 years and did a lot of the super view to enjoy as you start beautiful Cockleshell beach a “We use local producers salads. renovation work, including the day. Tables outside in the short stroll through the village. like Avrill Allshire at Caherbeg The menu changes with what putting in bathrooms and garden allow guests to relax Paradise and great food mixed Free Range and Rosscarbery comes in and this allows Billy central heating. When we each evening with a bottle together. Recipes in Rosscarbery. We total free rein to be creative. arrived it was vitally important of wine or drink from the old Kingfisher Bar at The have Glenilen dairy, Gubbeen Enjoy all this fare in a small, for us to keep the character of fashioned ‘honesty bar’ in the Celtic Ross Hotel. Casual and Toonsbridge cheeses and bright dining space with local the house, whilst bringing it up house. Sipping a local craft bar food and a Sunday carvery our fish is from down the road. art on the walls and Irish artisan to date for modern travellers.” beer, locally distilled whiskey menu with the ocean out front We try to do very simple foods produce and books on the Original features are or G&T while watching the sun providing the view. Nice that people can enjoy casually,” shelves. The Coffee Shop is definitely a thing here. From go down over the water is an outdoor terrace for al fresco says Jessie. a little surprise in this idyllic the grand wooden staircase idyllic end to the day here. dining. Food at The Coffee Shop is village. leading up to the guest rooms, simple cooking done extremely Jessie feels this third season to the cosy wood panelled A Few Extras…

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Reuben Gray Chairman of Beoir, supporting craft beer in Ireland. Email Reuben. Emerging [email protected] BEER STYLES Since it’s the height of the Irish summer, I thought I would write about cider for a change. Cider and summer are ubiquitous in any country, but Ireland especially.

t’s 2017 and while we haze to the beer. Dry hopping either using a specific strain the science of microbiology Conclusion may not exactly be flying exists in normal looking beers or strains of yeast and bacte- and germ theory. Pasteur did So there we have it, two “new” Iaround in some sort of per- too but they are often filtered ria. These micro-organisms this while working for the beer beer trends that are increas- sonal flying machine or flying or at least run through a cen- consume all of the sugars industry, namely Carlsberg. ing in popularity - but really car as we used to imagine in trifuge to help clear any extra and continue to do so until the Since then, we have identified we’re just bringing back the the 80s and 90s, we have seen haze from the hops. beer starts to spoil. It’s basi- the best yeast strains to use to past. In 10 years’ time, we will a huge evolution in the types Oats are also added to cally how vinegar is made in get good beer. He also devel- probably rediscover clear of beer we drink. Or have we? soften the beer and again, a lot of ways. The trick is to oped pasteurisation to keep beer that hasn’t gone off and There are a number of, shall makes it hazy or even soupy. stop the process before it be- beer and wine from spoiling. become half way to vinegar. we say, emerging beer styles What makes a NEIPA differ- comes vinegar. This has since been used in For now, I rather fancy a re- that are increasing in popular- ent to an average IPA, apart Sour beer is very tradi- many sectors and most obvi- freshingly sour beer. ity here in Ireland and indeed from the haze is this. A NEIPA tional in places like Belgium. ously the dairy industry. the world over. The clear, is not very bitter, in fact it bor- The Cantillon brewery in the pale yellow fizzy stuff we are ders on sweet. What they are centre of Brussels still lets so used to is being replaced. trying to do is make a softer their beer naturally ferment beer that has a creamy con- with the wild yeasts in the air. Cloudy Beer sistency and a massive fruity This type of beer is called Clear, beautiful beer is so last aroma and flavour profile. Lambic. They often age and year. The big trend now is un- Essentially it tastes like fruit blend these lambics to create filtered, unpasteurised cloudy juice. gueuze. More modern sour beer. Quite often these beers Haven’t we had this before? beers are produced more look like someone dipped a Yes, filtration is a relatively quickly, often by a process pint glass into the Liffey and new invention and since beer called kettle souring. This is pulled up a frothy glass full has been around for about where you start the first part of Liffey water, mud and all. 10,000 years in one form or of the brew with a normal It’s about the least appealing another, all beers up until mash but when it’s put into looking pint of beer imagin- the late 20th century were the kettle, you let it cool and able, aesthetically speaking. cloudy and murky and in then start fermenting with lac- The king of cloudy beers terms of oats? If you go back tobacillus bacteria. After a few these days is the NEIPA, which far enough, beer was liter- days, the mash has soured. can either mean North East ally a fermented porridge of You then start the rest of the India Pale Ale or New England grains and consumed from boil/brewing process as nor- India Pale Ale. It’s a style that a communal pot with straws mal. Boiling kills the bacteria originated in Vermont when made of reeds. There are and then regular yeast can The Alchemist Brewery re- some African tribes that still complete the process. It’s a leased a beer called Heady make a style of beer like that. quick and safe way to sour Topper. They use a yeast that In Uganda for instance, peo- your beer but means you doesn’t clear very well and ple still sit around the pot and can’t brew with that kettle for stays in suspension. Since it’s drink a thick, milky porridge a few days while it’s in use. unfiltered, the yeast is always looking beer. Up until very recently, floating around the beer. pretty much all beer was sour They also use a technique Sour Beer to some degree because we called dry hopping, which The sour craze got off to a didn’t know what fermented is where you place a load of slow start in Ireland, but in the the beer. Microorganisms hops in an already finished last couple of years has taken were unknown to us until the beer to give it more aroma off. What is sour beer? It’s a likes of Louis Pasteur identi- and flavour but also can add beer that has been fermented fied them and brought around Beer of the Month: O’Hara’s 51st State

51st State is O’Hara’s jumping on the NEIPA citrus fruits. Thankfully it maintains a bandwagon - without delving into the moderate level of bitterness to keep it nicely madness. Rather than a real NEIPA, they are balanced. It’s not complicated nor is it taking some inspiration from the style while pretentious, it’s just a really good beer which keeping it somewhat sane. I would liken it combines the best of both worlds. A mix of to a NEIPA for people who don’t really like regular IPA with some of the characteristics NEIPAs. The beer is unfiltered, unlike most of a NEIPA. O’Hara’s beers; often to their aromatic detriment. It’s bursting with tropical and Author:Reuben Gray of Beoir Aug 2017 | @FFTresource In Conversation With... 17

Caroline Egan Caroline Egan is a former literature A Bright Ember student and blogger. She has had articles, fiction and non-fiction published. She lives in Shines in Milltown Dublin with her son. Ember, situated in the Dublin suburb of Milltown.

he average spend flavour. “I had been looking on a bottle of for a premises in Dublin for wine however years and picking up ideas remains under €8, along the way, so by the time so importers have I got my hands on Milltown I Tbeen frantically looking for low had a pretty good idea what I priced wines to import. wanted to restaurant & menu to Ember, situated in the Dublin look like,” he explained. suburb of Milltown, and run Ember offers signature by Greg O’Mahony, offers a dishes such as Cote de Beouf wood burning charcoal oven, a for two, and slow cooked squid comfortable interior with plenty risotto. After only opening of space between tables, and a seven months ago they are full bar, conveniently located about to change the dishes within walking distance for for the fourth time on their locals who do not wish to trek menu. It is a seasonally driven all the way to the Dublin City menu with a lot of Spanish Centre. influences from Greg’s time in With seating for 70 San Sebastián. “We’re always customers and 17 staff talking to suppliers, locally employed, it presents a casual as well as more mainstream fine dining experience unlike ones,” Greg stated. any others in the area. I spoke “We have good relationships criteria than that of a busier people working in town just Castlegregory, and finds the to Greg O’Mahony, owner and with a lot of them for instance city environment and key weren’t able to make the cut experience of running two chef of the business, about the the Village Butcher in factors to its success include off of 7pm,” he said. restaurants, especially four inspiration behind Ember and Ranelagh, who’ve been great repeat business and keeping Ember provided food for hours apart, challenging. Greg how operating in a residential to work with and show a lot every single customer happy. 400 people at the June Ball in said however that he was lucky area differs to working in a of passion for what they do.” Word of mouth is a crucial Phoenix Park. It has also had to have “Two great teams in busier city environment. The restaurant also maintains component in this, as well as a stand at the Taste of Dublin both restaurants which has The inspiration came from its competitive edge with offering value for money and this year and Greg has been allowed me split my time the time Greg spent in San good value early bird menus, knowing what the customer involved in the largest food between the two”. Sebastián, where they use a 3 courses for €25 and Cote de wants. “We recently extended festival in Ireland, Dingle Food For more information on traditional method of cooking Beouf/Steak Tuesdays. our early bird Tuesday to Festival, for the last five years. Ember, visit www.ember.ie. over charcoal which gives the Working in a residential Thursday until 7pm, because Greg also runs Gregory’s food an amazing and unique area, Greg relies on different from listening to feedback that Garden restaurant in 18 Less Serious Stuff @FFTresource | Aug 2017

Bizarre stories from the world of Less Serious Stuff foodservice operate at night thanks to a and trendy thing at the minute, Bangor Takeaway front-facing set of headlamps. everyone is going gin mad.” Rebrands as ‘Doner A series of cameras and The sausages themselves laser sensors ensure that are made with the classic Trump’ CarriRoo bots won’t hit against combination of Gordon’s Gin A takeaway in Bangor, Co. people or, indeed, walls. and Schweppes Indian Tonic Down is receiving quite a bit ZMP claims that the plucky Water. of attention online, after an robot is capable of carrying Not content with gin & tonic Instagram user took a picture enough food to feed upwards sausages, the sisters are also of the shop front – showing of 60 people and, arguably making pear Kopparberg quite a flattering picture of above all else, the design is cider sausages, on top of their US President Donald Trump, remarkably cute and so very longstanding beef & Guinness holding a kebab, with the Japanese in many respects. flavour bangers. takeaway aptly named as Legislation in Japan is As for the flavour, Judith Doner Trump. somewhat unclear regarding said: “It’s a really nice rounded According to a few users on the use of robotic devices flavour and leaves a nice Twitter, the shop is owned by Activated Charcoal alter the flavour of anything it’s on sidewalks, so for its initial warmth in your mouth after the same people who also own Frying Nemo, another Bangor- Fish & Chips Looks used in. rollout the CarriRoo will be you’ve eaten them. Long Story Short owner Ly restricted to private grounds “You can really get that taste based eatery. Anything but Nguyen said that despite the such as office parks and coming through, we weren’t Clever wordplay is a well Appetising less than flattering comments industrial estates. sure if it would be a bit lost established trait amongst Irish A café in Melbourne, the pictures have received, the The development of robots once you put it in with pork, but takeaways – other such well Australia, has begun selling fish dish is consistently selling well. specifically for delivering food after we made the first batch known names include Angela’s & chips made with activated “People are saying ‘This looks is an area enjoying increasing we thought they were one of Rashers, Soon Fatt, Matt the Rashers, and Wok n’ Roll. charcoal – a cooking ingredient like something you’d see at the investment in recent times, the best flavours yet.” that has been gaining bottom of a toilet’, but in saying with Just Eat trialling similar popularity recently not just for that, the response has been technology in London at the its supposed health benefits, phenomenal. We get loads of moment. but also for its ability to turn people coming in to order the food coal black. dish, so we knew we had to Port Melbourne’s Long Story stick it out,” Ms Nguyen told Irish Butcher Short café started selling the news.com.au. Releases Gin & $19 brunch dish earlier this The café is well known in the Tonic Sausages year and it quickly caused a stir area for creating dishes with its Demand for gin has on social media, especially on own unique twist and the fish skyrocketed in Ireland over the Instagram where users have & chips are no different – the past year, and there are now reacted with surprise at the fish is served atop a beetroot dozens of distilleries operating visual impact. labneh, with chips and salad in the country producing “I’m sure it tastes great but on the side. Other unusual unique infusions and exciting looks very unappealing to eat, dishes on the menu include flavours. I wouldn’t eat it based on that, menu include a deconstructed It seems inevitable than that it looks like a burnt poo on a souvlaki ($21), a deconstructed gin would make its way into the plate,” said one commentator fruit salad ($16) and a cold drip kitchen for chefs to cook with, on the café’s Instagram coffee tiramisu ($17). however McCartney’s of Moira account. has taken it another step Another user had similar Sushi Delivering by creating gin and tonic sentiments, saying “That looks flavoured sausages. like deep fried poo” and Robots Invade Japan The Co. Down butchers, described the dish as “A turd Tokyo-based robots run by sisters Judith Puzzle 1 (Hard, difficulty rating 0.64) on a plate”. company ZMP is bringing sushi Millar and Sarah Price, Corner direct to customers’ doors in Puzzle Activated charcoal has daughters of owner long been used in Japanese the Japanese capital, with the George McCartney, came 4 2 8 skincare products, however launch of new food delivery up with the idea while it has more recently found its robots. they were considering 9 7 2 way into a variety of dishes and The CarriRoo Delivery unit something unique for the has even been used by fast stands one meter tall and summer season. 3 9 1 4 food companies looking for a is capable of anonymously Speaking to the Belfast visual oomph in their seasonal navigating the streets of Tokyo Telegraph, Judith said: specials. Most importantly, the at speeds of up to 6km per We were just having a 7 6 9 ingredient supposedly packs hour, which is about equivalent chat towards the end an antioxidan punch yet doesn’t to a brisk walk. It can even of June about what we 6 3 2 7 could do for something a bit different to generate 9 8 1 interest for the barbecue season because with 4 6 3 5 weather in Northern Ireland being so hit and 7 2 4 miss, it can make or break your summer trade-wise. 1 7 8 “So we thought we would try and drum up Puzzle 1 (Hard, difficulty rating 0.66) 8 5 1 7 2 9 6 4 3 a bit of interest with new Generated by http://www.opensky.ca/sudoku on Wed Aug 23 14:40:02 2017 GMT. Enjoy! 3 9 7 5 6 4 2 8 1 Last Month’s Solution sausage flavours. I don’t 4 2 6 8 3 1 5 7 9 know what led me on 5 6 9 2 4 7 3 1 8 Send your completed puzzle 1 3 2 9 5 8 7 6 4 in to FFT.ie, Top Floor, 6 Clare to the idea of gin, I had 7 4 8 6 1 3 9 5 2 Street, Dublin 2 to be in with a this notion about gin and 9 8 5 4 7 2 1 3 6 chance of winning a new set of 2 7 3 1 8 6 4 9 5 Wusthof Trident knives worth tonic as a flavour, as it’s over €400. a very popular and cool 6 1 4 3 9 5 8 2 7

Generated by http://www.opensky.ca/sudoku on Wed Jul 19 14:40:06 2017 GMT. Enjoy! Aug 2017 | @FFTresource Letters 19

and business Your Letters queries answered... I live in the north west of tell at this point, your own the pub. Apartments were inform your managers to let look beyond these choices the country and my pub/ place could be out of action built nearby years ago, the complainants know you’ve as parents become more restaurant has just been or longer than you think, but this is the first time done that. If complaints concerned about rising hit with the freak flooding and you don’t want to regret I’ve gotten any kind of a persist, you should probably obesity levels in children. of late August. The turning down an offer when complaint. Staff members meet with residents and see You’ll find it’s not that hard floorboards might have it was there. Even if service also tell me that some what sort of compromise/ to strike a happy medium by to be replaced, there’s isn’t as busy in the temporary of the punters in the agreement you can come to. introducing healthy dishes damage to furniture and location, surely it’s better than nightclub say that they with a fun twist for kiddies. obviously we’re also not doing any business at all? can’t have conversations I run a café and I’m in For example you could have looking at electrical For your own surety and as the music’s too loud. the process of revamping a small pizza with vegetable problems. It’s a total peace of mind though, you’d Obviously I don’t want my menu to make it a toppings, or a simple pasta nightmare if I’m honest, need make sure that all your to upset either locals or bit healthier. One of the salad with tomato, mozzarella and the extent of the ‘i’s are dotted and your ‘t’s paying customers, but things I want to do, in and avocado. A toasted tuna deluge was so unexpected crossed, before you make I do worry that if I turn particular, is have a more sandwich with cheese is that we hadn’t any an ultimate decision. I’d the volume down, it will nutritious kiddies’ menu. usually popular with smallies, measures in place such advise you to check with your kill the party atmosphere How do I achieve this and there are endless healthy as sandbags to counteract own insurance company, that we’re known for. It’s without turning tots off the snack ideas for young the rain. Aside from all and with the local authority, often remarked to me that food? palates. Even desserts can be this, roads in the town that the building is usable the music is particularly healthier; where possible use where we’re based have and fit for purpose and that excellent in the club. It can be hard to deviate yoghurt instead of cream or been so badly damaged you’re not going to come from the old reliable chicken ice cream, and reduce your that it’s unlikely anyone into any unexpected costs by I think it’s up to people nuggets and chips, or sugar content. will be heading to the pub occupying it. themselves on a night out, pizza, but you’re right to for quite some time, even I wouldn’t worry about whether they want if I’m lucky enough to re- confusing customers, a few to sit and chat, or open soon. short lines on your own social dance to music in a Fortunately my media accounts, and a sign club. The majority insurance should cover the on the door of your existing of nightclubs are damage, and I haven’t had premises, will make it clear playing music very Connect with us on to make a claim before, to people where you’ve loud and people but that doesn’t change gone, and you could operate go there, like you Twitter for the the fact that I’m probably a similar policy when you’re say, to enjoy that going to have to close the ready to move back. I hope party atmosphere. business for a number you get sorted sooner rather On the other hand, of weeks. A good friend than later, it’s been a difficult if nearby residents has kindly suggested I time for many in your area. are starting to latest, breaking temporarily use a vacant complain, then you establishment that is I own a nightclub in a potentially have a news and already set up for serving busy urban centre. We do serious issue. food and drink. It’s about a decent trade that will While the industry chatter six kilometres from where really pick up in the next negative reaction I’m currently based, and few weeks as the students might only be from size wise, would be ideal come back (the town has one or two people for me. I’m just not sure a decent sized third level at this point, this it’s worth going to the college). I have resident is the sort of thing effort of moving for a short DJs from Wednesday to that can escalate period, and I’m concerned Sunday and most of them through residents’ that I’ll only cause have been working with committees, by confusion to customers in me for years. The place those concerned @FFTresource the long term, if I relocate. is generally hopping, contacting local especially on weekends, councillors etc. I I get the impression that and I get a lot of hens and think for this reason your friend is offering you stags too. and to avoid this building for free? If this Recently, my managers further conflict, is the case, that’s a huge have reported to me that you should make plus, as renting somewhere they’re getting complaints a slight downward temporarily could be very about noise levels from adjustment on pricey. 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directory2.indd 20-21 25/08/2017 11:05 20 FFT.ie Directory Aug 2017 |@FFTresource Aug 2017 |@FFTresource FFT.ie Directory 21 www.mulcahytechnical.ie 01 450 4755 Norton www.hughjordan.com 01 862 7200 Norton Norton Hugh Jordan Customer Hygiene Patio Heaters www.nortongroup.ie 01 844 5555 Norton www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 European Watercare Ireland European Watercare Ireland Norton How to use the Flogas Gas Ranges Air Fragrance System www.flogas.ie 041 983 1041 Flogas www.ewcireland.ie www.ewcireland.ie www.nortongroup.ie 01 844 5555 European Watercare Ireland Mulcahy Technical Services www.flogas.ie 041 983 1041 Catering Equipment 01 801 3942 01 801 3942 European Watercare Ireland www.mulcahytechnical.ie 01 450 4755 Hugh Jordan Want to run your catering www.ewcireland.ie www.ewcireland.ie business more efficiently? 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The product or service www.bunzlmclaughlin.com 048 37 ROI: 1850 812 450 BWG Foodservice Renewable Energy Solutions Grills & Griddles 511999 www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 Hugh Jordan you are looking for will be under one of the following Headings: NI: 028 9045 5588 www.bwgfoodservice.ie 021 454 8700 Bord Gais Networks Hugh Jordan Hugh Jordan European Watercare Ireland Norton www.hughjordan.com 01 862 7200 W: www.calorgas.ie Hugh Jordan www.bordgais.ie/networks 1850 411 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.ewcireland.ie www.nortongroup.ie 01 844 5555 Norton www.hughjordan.com 01 862 7200 There are clear Subcategories under each heading. 511 Norton European Watercare Ireland 01 801 3942 European Watercare Ireland www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Norton Stainless Steel Fabrications www.ewcireland.ie Takeaway & Delivery www.ewcireland.ie Baby-Changing Equipment Bunzl McLaughlin European Watercare Ireland 01 801 3942 www.nortongroup.ie 01 844 5555 Flogas 01 801 3942 Hugh Jordan FFT Tel: 01 254 9860 email: [email protected] www.bunzlmclaughlin.com / 048 37 www.ewcireland.ie Norton Group Bags European Watercare Ireland www.flogas.ie 041 983 1041 www.hughjordan.com 01 862 7200 web: www.fft.ie 511999 01 801 3942 www.nortongroup.ie 01 844 5555 Hugh Jordan www.ewcireland.ie Hugh Jordan Norton Mulcahy Technical Services Holding Cabinets Stephens Catering Equipment www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 01 801 3942 www.mulcahytechnical.ie 01 450 4755 Hugh Jordan www.stephens-catering.com Norton www.nortongroup.ie 01 844 5555 Thank you for using the FFT directory. Be sure to tell your cho- Norton Disinfecting Cabinets European Watercare Ireland www.hughjordan.com 01 862 7200 01 5052505 / 028 2586 1711 www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Fire Alarms www.ewcireland.ie sen supplier where you found them. Norton Blenders & Liquidisers European Watercare Ireland Catering Appliances www.nortongroup.ie 01 844 5555 General Catering Equipment www.ewcireland.ie European Watercare Ireland Ireland’s premier 01 801 3942 Hugh Jordan www.ewcireland.ie European Watercare Ireland www.hughjordan.com 01 862 7200 Supplies 01 801 3942 Deep Cleaning Cleaning Record Systems Norton 01 801 3942 Bar Equipment Banqueting Systems www.ewcireland.ie Norton Hugh Jordan www.nortongroup.ie 01 844 5555 Bunzl McLaughlin 01 801 3942 www.hughjordan.com 01 862 7200 Toasters Specialist to the Hand Dryers Marco Beverage Systems www.nortongroup.ie 01 844 5555 Hugh Jordan Fire Safety Equipment Hugh Jordan www.bunzlmclaughlin.com 048 37 Induction Equipment European Watercare Ireland Norton Hugh Jordan Food Service Industry. Back Bar Equipment www.marcobeveragesystems.com 01 295 511999 www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 Bunzl McLaughlin Hugh Jordan www.ewcireland.ie www.hughjordan.com 01 862 7200 2674 CIA - Catering Innovation Agency European Watercare Ireland Norton www.corenexgroup.com Norton www.bunzlmclaughlin.com www.hughjordan.com 01 862 7200 01 801 3942 Machines & Accesories Ireland www.ewcireland.ie www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 01 8164800 / 048 37 511999 Norton European Watercare Ireland www.ciaireland.ie Chip & Vegetable Cutters & 01 801 3942 European Watercare Ireland European Watercare Ireland Hugh Jordan www.nortongroup.ie 01 844 5555 www.ewcireland.ie 01 517 9088 / 059 910 5020 Peelers www.ewcireland.ie 061 603703 www.ewcireland.ie www.hughjordan.com 01 862 7200 Ice-Cream/Sorbet & Yoghurt 01 801 3942 Kettles Hugh Jordan 01 801 3942 01 801 3942 Norton Hugh Jordan www.hughjordan.com 01 862 7200 Making Equipment Knife Sharpeners www.nortongroup.ie 01 844 5555 Soft Drink Dispensers www.hughjordan.com 01 862 7200 Hugh Jordan Vacuum Packing Hugh Jordan Pure Air System Hugh Jordan CORCORAN Norton Hugh Jordan European Watercare Ireland Marron Chalk Boards Norton www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.ewcireland.ie www.shopbling.net 087 2667 354 FOOD EQUIPMENT www.nortongroup.ie 01 844 5555 European Watercare Ireland Norton Norton Norton Norton 01 801 3942 Bar Manufacturers European Watercare Ireland www.ewcireland.ie www.nortongroup.ie 01 844 5555 Your food safety…. is in our hands www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Mulcahy Technical Services CATERING SYSTEM SPECIALISTS www.ewcireland.ie HACCP, Food Safety European Watercare Ireland 01 801 3942 Kitchen Supplies European Watercare Ireland Roller Towel Service www.mulcahytechnical.ie 01 450 4755 01 801 3942 Hugh Jordan Mulcahy Technical Services Consultants and Trainers www.ewcireland.ie Hugh Jordan www.ewcireland.ie www.mulcahytechnical.ie 01 450 4755 Cocktail Equipment 01 801 3942 Kettles - Tilting www.hughjordan.com 01 862 7200 01 801 3942 www.hughjordan.com 01 862 7200 Hugh Jordan European Watercare Ireland Hugh Jordan Water Boilers & Urns Norton Moulds & Cutters Norton www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Waffle Machines 01-6290033 www.nortongroup.ie 01 844 5555 Hugh Jordan Unit F6, Maynooth Business Campus Hugh Jordan Norton Norton European Watercare Ireland Hugh Jordan www.hughjordan.com 01 862 7200 Maynooth, Co Kildare www.hughjordan.com 01 862 7200 Sinks & Taps Upper Rock Street, Tralee, www.nortongroup.ie 01 844 5555 www.ewcireland.ie www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Norton [email protected] | www.hms.ie Norton Co. Kerry, Ireland Norton Soap Dispensers www.nortongroup.ie 01 844 5555 Microwave Combination 01 801 3942 www.nortongroup.ie 01 844 5555 Wine Accessories Tel: 066 7125605 www.nortongroup.ie 01 844 5555 European Watercare Ireland Hugh Jordan Marco Beverage Systems Ovens Mincers Norton European Watercare Ireland www.ewcireland.ie www.hughjordan.com 01 862 7200 www.marcobeveragesystems.com 01 295 Email: [email protected] Hugh Jordan Hugh Jordan www.nortongroup.ie 01 844 5555 www.ewcireland.ie 01 801 3942 Norton 2674 Web: www.corcorans.ie www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 European Watercare Ireland 01 801 3942 European Watercare Ireland Norton Clothing & Toilet Paper & Paper Towels www.nortongroup.ie 01 844 5555 Norton www.ewcireland.ie www.ewcireland.ie www.nortongroup.ie 01 844 5555 Oven Trays & Tins BWG Foodservice Barbecues www.nortongroup.ie 01 844 5555 Accessories 01 801 3942 Hugh Jordan Beverage Systems 01 801 3942 Flogas Microwave Ovens European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 Food Temperature Control www.hughjordan.com 01 862 7200 Hugh Jordan www.flogas.ie 041 983 1041 Hugh Jordan www.ewcireland.ie Badges Norton Building Services European Watercare Ireland Hugh Jordan www.hughjordan.com 01 862 7200 Coffee Machines & www.hughjordan.com 01 862 7200 01 801 3942 www.nortongroup.ie 01 844 5555 www.ewcireland.ie Norton Chefs’ Wear www.hughjordan.com 01 862 7200 Norton Oil-Filtering Equipment European Watercare Ireland Accessories Design & Fit Out 01 801 3942 www.nortongroup.ie 01 844 5555 BWG Foodservice Norton www.nortongroup.ie 01 844 5555 Bewley’s www.ewcireland.ie Mulcahy Technical Services European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 www.nortongroup.ie 01 844 5555 European Watercare Ireland www.bewleys.com 1850 248 484 Bespoke Ranges www.mulcahytechnical.ie 01 450 4755 www.ewcireland.ie Hugh Jordan European Watercare Ireland 01 801 3942 www.ewcireland.ie

directory2.indd 20-21 25/08/2017 11:05 22 FFT.ie Directory Aug 2017 |@FFTresource Aug 2017 |@FFTresource FFT.ie Directory 23

Seasonal Decoration Coffee 01 801 3942 www.ciaireland.ie www.ewcireland.ie Organic Produce www.nortongroup.ie 01 844 5555 European Watercare Ireland 01 801 3942 European Watercare Ireland Bewley’s 01 517 9088 / 059 910 5020 01 801 3942 BWG Foodservice Storage Systems www.ewcireland.ie www.ewcireland.ie www.bewleys.com 1850 248 484 Hugh Jordan Chilled Foods www.bwgfoodservice.ie 021 454 8700 Hugh Jordan 01 801 3942 Ice Makers & Crushers Training/Education & 01 801 3942 BWG Foodservice Smart www.hughjordan.com 01 862 7200 BWG Foodservice European Watercare Ireland www.hughjordan.com 01 862 7200 Stationery Hugh Jordan www.bwgfoodservice.ie 021 454 8700 Norton www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie Norton European Watercare Ireland www.hughjordan.com 01 862 7200 Recruitment Signage www.nortongroup.ie 01 844 5555 Hugh Jordan European Watercare Ireland Catering European Watercare Ireland 01 801 3942 www.nortongroup.ie 01 844 5555 www.ewcireland.ie Norton www.hughjordan.com 01 862 7200 www.ewcireland.ie www.ewcireland.ie Pasta Tables & Tabletops 01 801 3942 www.nortongroup.ie 01 844 5555 Training Norton 01 801 3942 Equipment 01 801 3942 BWG Foodservice Hugh Jordan European Watercare Ireland Irish Small and Medium www.nortongroup.ie 01 844 5555 Juices Chocolate www.bwgfoodservice.ie 021 454 8700 www.hughjordan.com 01 862 7200 www.ewcireland.ie Enterprises Association Marron Chalk Boards BWG Foodservice BWG Foodservice European Watercare Ireland Norton 01 801 3942 www.isme.ie 01 662 2755 www.shopbling.net 087 2667 354 www.bwgfoodservice.ie 021 454 8700 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie www.nortongroup.ie 01 844 5555 Multi-Temparature Marron Chalk Boards European Watercare Ireland European Watercare Ireland 01 801 3942 Refrigerations www.shopbling.net 087 2667 354 www.ewcireland.ie www.ewcireland.ie Pastries CIA - Catering Innovation Agency Recruitment Firms 01 801 3942 Your dedicated 01 801 3942 BWG Foodservice Ireland The Firm Marron catering supplier Condiments www.bwgfoodservice.ie 021 454 8700 www.ciaireland.ie www.thefirm.ie 01 475 2903 www.ciaireland.ie BWG Foodservice see ad under PASTA 01 517 9088 / 059 910 5020 Chalkboards 01 517 9088 / 059 910 5020 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland Hugh Jordan European Watercare Ireland www.ewcireland.ie www.hughjordan.com 01 862 7200 01 801 3942 Bain-Maries Telesales: 021 454 8700 www.ewcireland.ie Norton “Quality Chalkboard 01 801 3942 www.nortongroup.ie 01 844 5555 signs attract the eye.” Hugh Jordan bwgfoodservice.ie Poultry www.hughjordan.com 01 862 7200 Cooking Alcohols BWG Foodservice Refrigerators Norton Table Food Heaters BWG Foodservice www.bwgfoodservice.ie 021 454 8700 CIA - Catering Innovation Agency 087 2667354 www.nortongroup.ie 01 844 5555 CIA - Catering Innovation Agency www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland Ireland European Watercare Ireland Ireland European Watercare Ireland www.ewcireland.ie www.ciaireland.ie SEGRAVE HOUSE www.shopbling.net www.ewcireland.ie www.ciaireland.ie www.ewcireland.ie 01 801 3942 01 517 9088 / 059 910 5020 www.cmai.ie Hugh Jordan 01 801 3942 01 517 9088 / 059 910 5020 01 801 3942 Pre-prepared Your Source For IRISH Craft Beer Hugh Jordan Dairy BWG Foodservice www.hughjordan.com 01 862 7200 19/20 EARLSFORT TERRACE www.hughjordan.com 01 862 7200 Norton European Watercare Ireland To nd out about how we can deliver more pro t to your business, Basketware & Wireware BWG Foodservice www.bwgfoodservice.ie 021 454 8700 visit us at www.bewleys.com Norton Tech www.nortongroup.ie 01 844 5555 www.ewcireland.ie Hugh Jordan www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland DUBLIN 2 www.nortongroup.ie 01 844 5555 087 235 6253 01 801 3942 www.hughjordan.com 01 862 7200 European Watercare Ireland www.ewcireland.ie Television & Video Mulcahy Technical Services Soft Furnishings Norton www.ewcireland.ie 01 801 3942 Equipment Milk www.mulcahytechnical.ie 01 450 4755 Tableware TEL: 01 475 2903 Hugh Jordan BWG Foodservice www.nortongroup.ie 01 844 5555 01 801 3942 Preserves/Marmalades Guest Services European Watercare Ireland Trolleys & Carts www.ewcireland.ie www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland Desserts BWG Foodservice Ashtrays - Outdoor www.ewcireland.ie CIA - Catering Innovation Agency www.bwgfoodservice.ie 021 454 8700 01 801 3942 EMAIL: [email protected] European Watercare Ireland BWG Foodservice Guest Room Products Hugh Jordan 01 801 3942 Ireland European Watercare Ireland www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland Tobacco Accessories www.hughjordan.com 01 862 7200 Disposable Products 01 801 3942 Buffet Equipment www.ciaireland.ie European Watercare Ireland www.ewcireland.ie European Watercare Ireland WEBSITE: www.thefirm.ie 01 517 9088 / 059 910 5020 www.ewcireland.ie Norton CIA - Catering Innovation Agency www.ewcireland.ie 01 801 3942 www.ewcireland.ie Soft Drinks Hugh Jordan 01 801 3942 www.nortongroup.ie 01 844 5555 Disposable Food Containers Ireland 01 801 3942 Rice 01 801 3942 BWG Foodservice www.hughjordan.com 01 862 7200 Luggage Trollies European Watercare Ireland BWG Foodservice www.ciaireland.ie BWG Foodservice www.bwgfoodservice.ie 021 454 8700 Norton Fresh Foods Hugh Jordan Trade www.ewcireland.ie Ware Washing www.bwgfoodservice.ie 021 454 8700 01 517 9088 / 059 910 5020 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.nortongroup.ie 01 844 5555 BWG Foodservice www.hughjordan.com 01 862 7200 Catering Management 01 801 3942 Hugh Jordan Hugh Jordan European Watercare Ireland www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 Norton Association of Ireland www.cmai.ie Basketware & Wireware Conveyors & Washing-Up www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.ewcireland.ie 01 801 3942 European Watercare Ireland www.nortongroup.ie 01 844 5555 Beoir Hugh Jordan Norton Norton 01 801 3942 Systems Food Suppliers www.ewcireland.ie www.beoir.org www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Spirits www.nortongroup.ie 01 844 5555 Mini Bar Contents Hugh Jordan Barry & FitzWilliam 01 801 3942 Sauces rish Small and Medium Norton European Watercare Ireland European Watercare Ireland www.hughjordan.com 01 862 7200 www.bandf.ie 021 432 0900 Bakery BWG Foodservice Mini Bars Enterprises Association www.nortongroup.ie 01 844 5555 www.ewcireland.ie www.ewcireland.ie Frozen Foods Norton BWG Foodservice BWG Foodservice www.bwgfoodservice.ie 021 454 8700 Hugh Jordan www.isme.ie 01 662 2755 Norton 01 801 3942 01 801 3942 www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021454 8700 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Disposable Napkins Counter Equipment M And D Bakery www.ewcireland.ie Norton Meat Suppliers BWG Foodservice M And D Bakery European Watercare Ireland Dishwashers BWG Foodservice www.bwgfoodservice.ie 021 454 8700 CIA - 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Local supply with sales, Hugh Jordan www.ewcireland.ie Speciality Foods www.nortongroup.ie 01 844 5555 Norton Water www.ciaireland.ie technical and laboratory support. Vending Ceramics & Chinaware www.hughjordan.com 01 862 7200 01 801 3942 BWG Foodservice www.nortongroup.ie 01 844 5555 Barry & FitzWilliam 01 517 9088 / 059 910 5020 Watermark Coffee Technology Hugh Jordan Norton www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.bandf.ie 021 432 0900 Display Cabinets www.watermark.ie 01 466 6304 www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 www.ewcireland.ie BWG Foodservice European Watercare Ireland BeoirFinder is a free, Norton CIA - Catering Innovation Agency Potwashers 01 801 3942 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie www.nortongroup.ie 01 844 5555 Ireland Hugh Jordan European Watercare Ireland 01 801 3942 handy geo-location tool Norton Disposable Workwear www.ciaireland.ie Laundry & Linen www.hughjordan.com 01 862 7200 www.ewcireland.ie www.nortongroup.ie 01 844 5555 BWG Foodservice 01 517 9088 / 059 910 5020 QUALITY SERVICE GUARANTEE Stock & Jus for finding pubs, restaurants Norton 01 801 3942 European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 Hugh Jordan BWG Foodservice www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021 454 8700 Linen Hire www.ewcireland.ie European Watercare Ireland Wine www.hughjordan.com 01 862 7200 Celtic Linen and breweries in Ireland European Watercare Ireland 01 801 3942 www.ewcireland.ie Barry & FitzWilliam Norton www.celticlinen.ie 053 91 65700 Pre-Rinse Equipment 01 801 3942 www.bandf.ie 021 432 0900 www.nortongroup.ie 01 844 5555 www.ewcireland.ie that serve Craft Beer. Condiments Containers “Always Supporting Local Producers” Linen Purchase Hugh Jordan BWG Foodservice European Watercare Ireland 01 801 3942 Hugh Jordan Fast Food Packaging Celtic Linen www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie Vegetables www.hughjordan.com 01 862 7200 BWG Foodservice T: +353 (0)69 20200 www.celticlinen.ie 053 91 65700 Norton European Watercare Ireland 01 801 3942 BWG Foodservice Norton www.bwgfoodservice.ie 021 454 8700 F: +353 (0)69 20400 www.beoir.org www.nortongroup.ie 01 844 5555 www.ewcireland.ie I www.nortongroup.ie 01 844 5555 Hugh Jordan Hot Cupboards www.bwgfoodservice.ie 021 454 8700 Miscellaneous Mulcahy Technical Services 01 801 3942 W: www.pallasfoods.eu Hugh Jordan Norton www.hughjordan.com 01 862 7200 CIA - Catering Innovation Agency Vernon Catering www.mulcahytechnical.ie 01 450 E: [email protected] www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Norton Ireland www.vernoncatering.ie 01 7072364 4755 Food Display Pallas Foods, Audio Equipment Norton European Watercare Ireland www.nortongroup.ie 01 844 5555 www.ciaireland.ie European Watercare Ireland Newcastle West, www.nortongroup.ie 01 844 5555 www.ewcireland.ie European Watercare Ireland 01 517 9088 / 059 910 5020 www.ewcireland.ie www.ewcireland.ie Limerick, Furniture Bottle-Cooling Systems 01 801 3942 Hugh Jordan 01 801 3942 01 801 3942 Ireland. 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Barry & FitzWilliam Refrigerated Display 01 801 3942 www.ewcireland.ie Bespoke Furniture www.shopbling.net 087 2667 354 Norton www.bandf.ie 021 432 0900 01 801 3942 Hugh Jordan Cigarettes www.nortongroup.ie 01 844 5555 Dries - Polishes - Sanitizes Cutlery Counters Cheese View demo on www.ghenterprises.ie BWG Foodservice Oriel Sea Salt www.hughjordan.com 01 862 7200 BWG Foodservice Cold Rooms CIA - Catering Innovation Agency BWG Foodservice www.bwgfoodservice.ie 021 454 8700 www.orielseasalt.com 041 988 9624 Norton www.bwgfoodservice.ie 021 454 8700 CIA - Catering Innovation Agency Ireland www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.nortongroup.ie 01 844 5555 European Watercare Ireland Ireland www.ciaireland.ie Cashel Irish Farmhouse Cheesemakers Juice Drinks www.ewcireland.ie BWG Foodservice www.ewcireland.ie www.ciaireland.ie 01 517 9088 / 059 910 5020 www.cashelblue.com 052 613 1151 01 801 3942 www.bwgfoodservice.ie 021 454 8700 01 801 3942 01 517 9088 / 059 910 5020 Save on Time & Labour by using Hugh Jordan European Watercare Ireland Champagne www.bandf.ie www.hughjordan.com 01 862 7200 Chairs Cigars Freezers THE GLASS POLISHER...... www.ewcireland.ie Barry & FitzWilliam Norton Hugh Jordan BWG Foodservice CIA - Catering Innovation Agency 01 801 3942 www.bandf.ie 021 432 0900 Alternative Serving www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 Ireland Norton BWG Foodservice Dishes Salad Bars Meat European Watercare Ireland www.ciaireland.ie Save on labour/water/detergent www.bwgfoodservice.ie 021 454 8700 BWG Foodservice www.nortongroup.ie 01 844 5555 www.ewcireland.ie 01 517 9088 / 059 910 5020 CIA - Catering Innovation Agency CIA - Catering Innovation Agency European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 01 801 3942 Hugh Jordan by using Ireland Ireland Children’s Furniture & electricity costs www.ewcireland.ie European Watercare Ireland www.hughjordan.com 01 862 7200 www.ciaireland.ie www.ciaireland.ie Hugh Jordan Energy Management THE DECARBONISING TANK.... 01 801 3942 Beechmount Farm, Fethard, Co. 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IN THE

Make over €25 profit per jar* NEW

SHAKE SPRINKLE SERVE

Easily customise your wings offering mild & hot & Coats just like a sauce tangy Add once cooked for Zesty crispy wings

No fryer oil contamination

Charge 30% more for flavoured wings^

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MCC14622 - Wing Seasoning - Excellence Ad WP - V2.indd 1 23/08/2017 16:58