FFT.ie International Edition May 2019 Food For Thought THE IRISH HOSPITALITY GLOBAL DIGEST

Dublin Beer Cup Awards Who took home the top gongs at this The Mind of the Palate year’s event...... p14 with BWG Foodservice The pleasures of the table throughout the event. Spence tray), plus a large conch shell reside in the mind, not is perhaps best known for his with headphones which plays “in the mouth” – perhaps work with Heston Blumenthal, seagulls and crashing waves to the primary message that and Sound of the Sea, the dish evoke a seaside atmosphere Professor Charles Spence of they created in 2007, has been while you eat tasty morsels Somerville College Oxford on the Fat Duck’s menu ever that originated there. has been demonstrating since. “It may seem obvious to us at Catex 2019 in the RDS While the seafood varies with now that the sound of the sea Simmonscourt. the season, the appearance would enhance the experience Grid Finance Professor Spence was of the dish has remained of eating shellfish, but it simply What to look for in your wait staff invited to Catex by BWG much the same - with edible wasn’t before we did it in ...... p15 Foodservice and has been sand and foam surrounding 2007,” says Spence. giving fascinating mini- the seafood (and actual sand Spence is proposing nothing symposia at regular times visible below it through a glass less than “a new science of cont. p17 Jägermeister Opens 2019 Scholarship Applications ollowing on from the successful 2018 edition, Jägermeister has opened F In Conversation with... applications for the 2019 Silk Tree Non Alcoholic Spirit Jägermeister Scholarship X ...... p19 Berlin Edition. 2018 marked the first time the Jägermeister scholarship went global. Over the course of five years, a total of ten barkeepers have now participated. In 2018, Jägermeister took it to the next level and launched the Berlin Edition, inviting bartenders from all 17 Hubertus Circle countries to apply for the scholarship and spend three months in Berlin to learn about the local bar scene and expand The Trouble with Part one of our overview of the cont. p6 booming Irish whiskey sector...p20 2 @FFTresource | May 2019 Editor’s Note from an outsider’s per- ling all the way here? spective and not just assume That’s not a call for protec- that visitors will like what we do tionism, that instead is a call for because we say so. We need world beating quality and the to be proactive and adoptive, continued production of prod- to give the tourist from India ucts and experiences that sim- an authentic Irish experience ply can’t be had anywhere else through their lens, while shortly in the world. And the only way afterwards give the American we can ensure that is by looking tourist the same experience un- out into the world, gauging the derstood through their lens. temperature, and bringing that There’s never been a sharper knowledge and understanding focus on food and drink as the back to Ireland. main factor in deciding to visit In recent years, the chefs, a country, and the quality and hoteliers, entrepreneurs, and variety of such produced in industry stakeholders who Ireland is putting us on interna- have the potential to shape tional stages in a very serious economies, who left during the way. recession, have slowly come This needs to be a two way back home for good, armed exchange. What we produce with experiences spanning the domestically must be displayed globe. Just look at the menus of internationally. If we sell Ire- the newest restaurant openings t gives me great pleasure to and Joyce, for the rebellious- to Britain, to Europe, and in par- land as a producer of some of to give you an idea of the world introduce the first Interna- ness of and the medieval ticular to America, in an attempt the world’s best beef, yet drop coming to Ireland. The wider tional Edition of the monthly side streets of Kilkenny. These to predict trends before they’re tourists off on O’Connell St to hospitality sector needs to take Food for Thought - FFT.ie deep roots aspects of Ireland as imported to Ireland and so we be surrounded by international their knowledge and learn from I fast food operators, then we are it, let them take the lead and use magazine. Its release comes a country are revelled in by vis- may more accurately gauge the at a time when the world is itors, but we need to be more temperature of the international setting up for a fall. Fake Irish it to help shape future policy. more globalised than ever, yet careful than ever to curate our tourism market. whiskey brands in America are tourists and locals alike are in- selling points - with hospitality No country operates in a bub- indicative of the very real issues It’s through these actions and creasingly intent on sourcing now accounting for over 10% ble and Ireland is no different. we are going to come up against by keeping a wide view of ma- ‘authentic’ experiences. of employment (over 260,000 We are building an unprece- in a globalised marketplace; ture and emerging markets that jobs) and 4% of GNP (€9.42bn dented number of hotel rooms because ultimately if tourists Ireland’s hospitality industry will In Ireland, we have authentic- in 2018), any hits to our sector - 4,000 rooms were under con- can get a pretty good ‘authen- continue to thrive long into the ity in spades, yet often we don’t can be disastrous. struction nationally by the end of tic’ Irish experience by walking future. even know it. Tourists come It is with that in mind that we Q1, 88% of which are in . down the road to an Irish bar here for the Irish pub, for rural have launched this International For all that additional capacity, and sipping an Irish whiskey, Mark Murphy living, for the old Dublin of Yeats Edition, so we can look abroad we’re going to need to look at why would they bother travel- Managing Editor In this Issue... Contacts: Dublin Beer Cup Awards For any editorial, PR or content related queries please contact our Managing Editor, Who took home the top gongs at this year’s event...... p14 Mark Murphy, on [email protected] or tel +353 1 254 9860 Grid Finance For subscriptions, accounts or general enquiries please contact: [email protected] Tel: +353 1 254 What to look for in your wait staff...... p15 9860 In Conversation with Queries with relation to advertising should please be Silk Tree Non Alcoholic Spirit...... p19 addressed to: [email protected] Tel: +353 1 254 9860 The Trouble with Irish Whiskey All material copyright 2019. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior consent of Part one of our overview of the booming Irish whiskey the Publisher. Opinions and comments herein are not necessarily those of the Publisher. sector...... p20 Whilst every effort has been made to ensure that all information contained in this publication is factual and correct at time of going to press, the Publisher cannot be held The Secret Meun responsible for any inadvertent errors or omissions contained herein. March of the Macro Beers...... p23 FFT.ie, Top Floor, 59 Merrion Square, Dublin 2 In Conversation with This Month’s Poll: Gravediggers Pub, Dublin...... p25 Lighter Side Has your insurance gone up in the previous 12 months? A look at the lighter side from the month...... p26 Answers to [email protected] Letters Last Month’s Poll: Your questions answered...... p27 Do you intend to renovate your interior fit out this year? Yes: 41% No: 59% Design... Clear Designs Telephone: 01 445 9363 [email protected] Clear Designs www.cleardesigns.ie May 2019 | @FFTresource Food News 3 Dublin Chef to Open Myrtle Restaurant in London ublin chef Anna Haugh is set to open her first Drestaurant in London this coming April. Called Myrtle, in reference to co-owner and Michelin starred chef , the restaurant in Chelsea will focus on “Sophis- ticated yet informal dishes”. Once open, the menu will include dishes such as cele- riac wellington with tarragon and cep mushroom duxelle, crispy stuffed chicken wings with wild trompette purée, and buttermilk panna cotta. Chef Haugh, originally from Tallaght, has previously held Michelin stars at restaurants including Pied a Terre, as well as working alongside Gordon Ramsay. She began her ca- reer cooking at l’Ecrivain with . She has long advocated Irish ingredients and will be using Myrtle as a platform to highlight some of her favourite Irish products.

Entries Open for 2019 Blas na hÉireann

ntries are now open for Research has shown that itor locations throughout Ire- large and small producers. general food-loving public. the 2019 Blas na hÉire- the Blas accreditation has the land and abroad.” Judges come from a range The independent endorse- Eann awards, the larg- highest recognition among The judging process for of food backgrounds from ment of a Blas award is a rec- est largest blind-tasted food Irish consumers and having the awards was developed chefs to restaurateurs, aca- ognised quality guarantee that awards on the island of Ire- the award logo on products by Blas with the Food Science demics, journalists, authors, can help get a product onto the land. encourages shoppers to pick Dept of UCC and the Univer- food champions, caterers and shelves of a particular retailer The annual awards are de- them up. sity of Copenhagen, and is home cooks. or onto a restaurant menu. signed to recognise and cel- In a survey, winners noted widely reocngised for its qual- “Blas na hÉireann awards It’s also always a huge boost ebrate the best Irish food and the credibility that the awards ity and independence. have a quantifiable impact for an individual producer, an drink. Entries opened to pro- gave to their products with one Products entered are on any winner’s bottom line,” appreciation for all their hard ducers across all categories of saying: “Tourists and overseas blind-tasted, meaning that says Artie Clifford, Chairper- work and a moment to savour food and drink on March 17th visitors recognise the value all packaging and identifying son and founder of Blas na their achievements in a busy with the early bird discounted of a prestigious recognised features are removed before hÉireann, “whether it’s rais- and often pressurised work- rate of €60 for entries running national award and this has being presented for judg- ing the profile of a producer’s ing life.” until 30th April. Final entries increased sales significantly ing, creating a level playing product, or getting the atten- will close on June 15th. online and in high profile vis- field for products from both tion of chefs, retailers or the 4 Food News @FFTresource | May 2019 Stop Losing Money

ith the Vito in tank As well as reducing your oil moved. By removing debris as oil filtration system costs, the Vito oil filter system small as 1/70th the thickness of Wyou can do just that. will improve the quality and a hair, the Vito oil filtration sys- Rather than spending cash consistency of your fried foods tem is second to none. and tying up cash flow on your across the board. Other benefits include re- cooking oil cost, why not keep The Vito system is simple to duced cleaning, as the debris it for reinvestment in your use with minimum fryer down that usually falls to the bottom business? With the Vito in tank time. Oil is filtered hot and in of the fryer tank will be fil- oil filter systems you can do the fryer tank, so you are not tered out making cleaning the just that. A saving of up to 50% waiting for oil to cool and you fryer tanks a much easier and on your vegetable frying oil are not moving hot oil around quicker task. costs and up to 30% on your your kitchen, the oil stays in meat frying oil costs, straight the fryer tank and the debris away. caused by cooking is re-

Nespresso Hosts Breakfast Event at Guilbaud’s

he two Michelin star Restaurant Patrick Guil- Tbaud was the location for an early morning breakfast get-together hosted by Ne- spresso Professional recently. The restaurant does no serve breakfast so for those in attendance it was a rare treat. Gordon Thompson, Commer- cial Manager, Nespresso Pro- fessional Ireland, and , Nespresso Ambas- sador, welcomed guests as they arrived. Guests included Michelin starred chef Aidan McGrath from the , chef Gareth Mullin from The Marker Hotel, and chef Chris McGowan from Wine & Brine Restaurant in Armagh. Aisling O’Kennedy, along with her colleagues Cailin Keaney and Derek Reilly from Aramark, also enjoyed the morning. A short video was screened, showing the highlights of Patrick’s visit to Jardin, Co- lombia where he visited the Nespresso coffee plantations, the community mill, and met with Nespresso farmer Hum- berto Galeano Sanchez. Pat- rick spoke to guests about his firsthand experience of how the Nespresso AAA Sus- tainable Quality Program is benefitting the coffee farmers, the farming landscape and the quality of the coffee beans. Afterwards, a breakfast starter of tropical fruit salad was served with freshly squeezed orange juice and a selection of Viennoiseries, followed by a main course of eggs Benedict and a choice of Nespresso coffees - the Exclu- sive Selection Nepal Lamjung and Nespresso Exclusive Se- flavours of haute cuisine. Cul- spresso Exclusive Selection ous intense flavour, gifted with with notes of lemon and won- lection Kenya Milima. tivated from rare beans, the Nepal Lamjung is a rare sin- fresh notes of toasted bread derful acidity. The Exclusive Selection cof- Exclusive Selections are only gle origin coffee, grown and and a supple texture. Ne- fees have been created to pair available in Michelin starred harvested in the remote Hima- spresso Exclusive Selection with the particular tastes and restaurants worldwide. Ne- layan foothills. It has a gener- Kenya Milima is a juicy coffee May 2019 | @FFTresource Food News 5

Double Digit Growth for BWG Foodservice Updates 2022 on the back of contin- one-stop-shop for many of its ued investment in expanding customers. Greenes Restaurant was its end-to-end tailored food- Commenting on trends named the Best Cork service solutions across am- within the industry, John Restaurant at the Cork bient, chilled, and frozen. Moane added: “The prov- Business of the Year Commenting on the com- enance of our supply chain Awards 2018 - held pany’s performance, John has become a key focus of in the Clayton Hotel Moane, Managing Director, our growth strategy. Our Silver Springs on 23rd BWG Wholesale, said: “We customers are increasingly February. are delighted with the growth passionate about the origin delivered in 2018 but are par- of their food products in line ------ticularly excited about hitting with consumer expectations our next milestone of €200m and in response to this appe- Facilities management in sales over the coming tite we increased our supply company Mitie years. Through the support of locally sourced Irish pro- has confirmed the of the wider BWG Group, we duce by 32% in 2018.” appointment of Pauline now have a market leading BWG Foodservice serves Cox as Managing foodservice offering that al- the island of Ireland from Director of Gather & lows us to deliver an exten- seven multi-temperature Gather Ireland. WG Foodservice has In addition to strong or- sive range of quality produce depots, supported by 22 recorded record sales ganic growth in sales, the at competitive prices, effi- Value Centres and wholesale ------Bof over €100m for the business also completed the ciently through our industry branches across the coun- year ending 2018, an in- acquisition of Corrib Food leading supply chain.” try. It delivers food solutions The Hotel Kenmare crease of 12.5% on the pre- Products in 2018 - which will BWG Foodservice’s prop- comprising over 8,000 SKUs picked up the award vious period. The milestone increase BWG Foodservice’s osition has evolved signifi- to over 20,000 retailers, ca- for five star hotel at the marks the eighth year of annualised revenues to over cantly in recent years where terers, hotels, clubs, restau- inaugural Georgina consecutive growth for BWG €150m. it has rapidly transitioned rants, institutions, health Campbell Irish Breakfast Group’s Foodservice divi- The business is now target- from being one of a number boards, fast food outlets, and Awards. sion. ing sales of €200 million by of suppliers to becoming the publicans. ------

Following on from opening in Rathmines 2nd Market Lane Culinary in December 2018, the Press Up Group has opened the third Irish Elephant & Castle in Scholarship Announced Monkstown. igel Cotter has been Nigel, who is currently In his proposal, Nigel rec- “We are delighted to con------announced as the studying for a Certificate in ommended that restaurants tinue our collaboration with winner of the 2nd Culinary Skills, will use the and their suppliers should CIT,” said Howard of Market The InterContinental NMarket Lane Culi- bursary to progress to the mutually promote each other Lane. “The standard of entry Dublin hotel has nary Scholarship. National Chef De Partie Ap- on websites and product lit- to this competition bears tes- introduced a new A former butcher, Nigel (29) prenticeship Programme at erature. Taking this on-board tament to the excellence which Sunday roast menu at showed off some of his butch- CIT, which will set him on a Market Lane will be including Dr Noel Murray and his team its Seasons Restaurant, ery skills at the announcement fast-track to becoming a fully profiles on their menu in the at CIT constantly strive for. curated by Executive of his win at O’Connell’s Butch- qualified chef. coming weeks, introducing Nigel is a worthy winner and Chef Alberto Rossi. ers, the Lough, Cork. In atten- The theme of this year’s their diners to the producers we are really looking forward dance were Dr Noel Murray, competition was Provenance, that supply the restaurant with to following him on his path to ------Head of Department, Tourism Partnership and Promotion; their produce. culinary success.” & Hospitality, Cork Institute of how can restaurants do a bet- “In terms of meat,” said The Market Lane Group of Galway’s Kings Head Technology (CIT) and Conrad ter job of promoting their key Nigel, “we need to buy less but Restaurants comprises Market Bistro hosted an Howard of the Market Lane local suppliers and what are focus more on the quality. One Lane, Orso and Elbow Lane International Women’s Group of Restaurants. the mutual benefits of doing way in which we can do that Restaurant & Brewery in Cork Day Lunch in aid of The Market Lane Group’s so. As part of the competition, easily is to embrace a wider city centre and the Castle Café Gorta Self Help Africa Culinary Sponsorship with CIT finalists had to cook off a four variety of meat products; cuts at Blackrock Castle. on Friday 8th March. provides the winning student course regionally sourced we normally wouldn’t try. This with €3,000 in order to further menu and present a critique also means that there is less ------develop their skills. on the subject. overall waste.” Restaurant chain and catering group Gourmet Food Parlour (GFP) has launched a crockery range, inspired by the plates and cups in its restaurants.

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The 2019 Flogas Irish Amateur Open was launched on Tuesday March 12th, with the help of 2018 champion Robin Dawson and Flogas MD John Rooney. Visit www.fft.ie for all the news & more 6 Drinks News @FFTresource | May 2019 Jägermeister Opens 2019 Scholarship Applications their knowledge. The Hubertus Circle is an international network of bartenders, initiated by Jägermeister. Ella Lappalainen, Jake Beaverstock and Christopher Blas won last year, and while living in Berlin the three scholars shared an apartment for three months, working in some of the best known bars in the city and gaining invaluable experience along the way. As Ella put it: “The bartender community here is super welcoming!” She felt that “Three months changed everything about our lives and it was amazing seeing the other two grow as well.” Each scholar faced various cultural difficulties. Ella had to relearn every cocktail, because mixing habits and standards are different compared to her native Finland: now she had to stir when she normally would shake. Christopher faced the challenge of converting ounces and milliliters, and Jake saw a kumquat for the first time in his life. The absence of closing hours was new to them. To enter for 2019, applicants should fill out the form at http://hubertuscircle.com/ scholarship/applynow/. At the end of the personal application, entrants have the chance to upload a video, picture of text introduction. The application deadline is 15th April, 2019.

Shane Treacy Appointed MD of Mercantile Group

fter joining the working for the McGettigan Mercantile Enter- family in Dubai as they rolled tainment Group out over a dozen Irish pubs Ain January 2018 across the Middle East, Asia as Group Manager, Shane and America, he relocated to Treacy will now take the helm Dublin to join the Mercantile of one of the country’s largest Entertainment Group. hospitality groups. Speaking about his new role, Following a hugely success- Shane said: “This is incredibly ful year, the highlight of which exciting. It is a chance to head was reopening Dublin’s Café up and be part of a young and en Seine venue, Shane will dynamic team that can really now lead the Group. make its mark on the hos- Shane has a strong back- pitality sector in Dublin. We ground in hospitality, having have incredible venues, super cut his teeth in the sector while management and staff and an working with his grandparents excellent support network in the Ross Hotel, Killarney, in the central team. I want us from a young age. His mother to do something special as a is the proprietor of a four star group.” and award winning guest- “The Dublin customer is house and his extended family one of the most discerning operate a number of five star in the world and we have a hotels in Killarney and Cork, chance to meet that demand including the Killarney Park and exceed expectations. We Hotel and Hayfield Manor. have successfully achieved Shane turned his head from that with Café en Seine and we hotels to bars whilst studying will continue to deliver world- in UCC and after graduating in class bar, restaurant and en- 1999, he opened The Bailey on tertainment experiences that Cork’s Washington Street with are customer centred, right some friends. They went on to across the group. We have open a number of other suc- an eclectic mix of venues, but cessful venues in Cork includ- what binds them all together is ing Treacy’s Bar in Ballincollig. our focus on our customers.” Following several years May 2019 | @FFTresource Drinks News 7

ABFI Highlights Global Reach of Irish Drinks Updates he Alcohol Beverage €654m in 2018). Exports of Federation of Ireland Irish Whiskey were increased April will see The (ABFI) has highlighted particularly in the United Porterhouse Group T unveil a new addition new figures from the Central States, Russia (via Latvia), to Dublin’s night-life Statistics Office, which show Germany, Australia and South scene, Lost Lane, a significant increase in value Africa. According to the Irish housed in the former and volume of drinks exports Whiskey Association, the US Lillies Bordello. in 2018. remains the largest market ------The latest Central Statistics for Irish whiskey, accounting Office (CSO) figures show for 43% of all sales, with The Exchequer Wine that overall alcohol drinks Canada, Australia and Central/ Bar in Ranelagh, exports increased by 8% last Eastern Europe set to be the Dublin, has announced € the appointment of year, from 1.25bn in 2017 to key growth region for Irish Javier Tena as its new €1.35bn in 2018. whiskey in 2019 and coming Sommelier. The value of beer exports years. from Ireland increased by The value of Irish gin exports Director of the ABFI, Patricia to 2016 and this figure is ------1.2% (from €275.6 million in increased by 211.2% (from Callan, said: “In 2017, more expected to rise again in 2018. April will see The 2017 to €279 million in 2018). €1.9m in 2017 to €6.04m in than 2.5m people visited With breweries and distilleries Dingle Whiskey The value of Irish whiskey 2018), with recorded growth brewery and distillery tourist opening around the country, Distillery unveil its exports increased by 13% in the United Kingdom, South attractions across Ireland. That this growth is also benefiting fourth small batch single malt, limited to 30,000 (from €578.78m in 2017 to Africa, Italy and Germany. is an increase of 6% compared the reginal spread of tourism.” bottles, and 500 cask strength bottles.

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Jose Cuervo is Dingle Wins Best In World at Gin Awards challenging bartenders to create a Cuervo ingle Original Gin has Vodka and its small batch re- leader in producer of gin, as one of only two gins being Tradicional margarita with a twist, and submit been awarded overall lease Dingle Distillery Whis- well as shining a light on our produced in Ireland. their entry on www. DBest in World at the key. gin’s heritage and hometown As well as winning the over- cuervomargarita.ie. World Gin Awards Ceremony The flavour profile of Dingle of Dingle, County Kerry.” all Best in World, Dingle Gin 2019, which took place in Lon- Gin is a result of its supply of Patricia Callan, Director of also picked up the award for ------don on February 21st. locally foraged botanicals from Alcohol Beverage Federation World’s Best in the London Dry After two years of The World Gin Awards saw its surrounding Co. Kerry land- of Ireland (ABFI) said: “We’d Gin category. construction, the Dublin over 400 entries from all over scape that include rowanberry like to congratulate all the Liberties Distillery the globe, blind tasted by in- from the mountain ash trees, team at the Dingle Whiskey opened to the public on Monday 25th of dustry experts to shortlist the fuchsia, bog myrtle, hawthorn Distillery for this wonderful February. best gins from 20 countries. and heather. accomplishment, which is an- The Dingle Whiskey Distill- Commenting on the win, other sign of Irish gin going ------ery was conceived by three Elliot Hughes, Partner at Din- from strength to strength on has independent spirits: Liam La- gle Original Gin, said: “This is the highly competitive interna- unveiled Method and Hart, (the late) Oliver Hughes, an incredibly proud moment tional stage.” Madness Irish Micro and Peter Mosley, who had a for our independent, family The recent explosion of Distilled Gin; taking a vision to bring an artisan craft owned gin. We launched the the Irish gin market has seen step into the modern premium gin market. spirits distillery to the town distillery in 2012 with the vi- the launch of more than 50 of Dingle in Co. Kerry and sion to create the best artisan gin brands in Ireland and 20 ------pioneer the Irish whiskey re- spirits in the world. Winning gin producers, with 12 new The €10m Clonakilty naissance. The independent, this award for our Dingle Orig- brands introduced in 2018, Distillery has opened family owned distillery distils inal Gin proves that we must according to figures from the in Co. Cork. The facility and releases 100% its own be doing something right! Alcohol Beverage Federation has created 35 jobs and spirits, which include Dingle “It’s also fantastic to be rep- of Ireland. In 2012, when Din- is expected to attract Original Gin, Dingle Distillery resenting Ireland as a world gle Gin was launched, it was 35,000 visitors annually. ------

To celebrate eight years of brewing, Eight Own Your Own Loch Measc Whiskey Cask Degrees is producing eight innovative beers ough Mask Distillery in distilling history. Plus, tthey’ll in 2019 as part of the Co. Mayo is making a ultimately be the owners of Rack Em Up series. Llimited number of their their own label, very rare, pre------Inaugural Year Whiskey Casks mium Irish whiskey.” available for sale. “We’re a little bit counter Jameson has entered The casks will be filled only culture here in Mayo - to make the top ten of Impact magazine’s Top 100 from the first years’ whiskey something unique and special Premium Spirits Brands production at the distillery, out here on the edge of the Worldwide list for the and cask owners can have wild Atlantic ye need to have first time, coming in 9th. their whiskey bottled and la- a bit of an edge, not be afraid ------belled with their own bespoke to go against the grain. Ours labels once the spirit has ma- is a real artisan distillery. Half The ISA recently hosted tured. the equipment here has been the Bureau National Co-founder and Head adapted, up-cycled or recy- Interprofessionnel du Cognac (BNIC), as part Distiller, Eoin Holmes, com- cled. Our stills are handmade of its drive to forge mented: “There is huge superb craftspeople and are stronger relationships interest amongst whiskey en- based on designs that hark across Europe post- thusiasts, collectors, inves- back to the dawn of distilling.” Brexit. tors, the Irish diaspora and There are just 40 Inaugural businesses in purchasing their Year Whiskey Casks available, very own casks of whiskey.” with enquiries already coming Visit www.fft.ie “This”, Eoin said, “is an in from as far afield as the US, for all the news opportunity for people to be- Canada, UK, Germany, Italy, & more come part of a little bit of Irish Singapore. 8 Hospitality News @FFTresource | May 2019 Irish Hospitality Global Appoints Sarah Murphy as CEO rish Hospitality Global has Sarah has also taken over as the rebrand and confirmed the appointment Chair of the Dublin Board of the four successful Iof Sarah Murphy as its new British & Irish Trading Alliance. events held Chief Executive Officer. Sarah “I’m excited to take on this in Auckland, joins the company after eight new challenge at the helm of London, years with The Irish Post in Irish Hospitality Global,” said Galway and London, where she was Director Sarah Murphy. “This is a unique Virginia. of Commercial Operations. organisation with a targeted Irish pub In her new role, Sarah will be global reach, and huge potential operators responsible for the continued for growth.” from all over development of Irish Hospitality 2019 has proved to be the world Global, both domestically in a busy year so far for Irish attended the Ireland and internationally. Hospitality Global. In January, 8th annual Irish Sarah takes over the role from it was announced that Food Pubs Global outgoing CEO Colm O’Reilly. for Thought - FFT.ie was to Gathering, held Dublin native Sarah has now become its official trade media in Galway on relocated back to Ireland from partner, giving Irish hospitality October 7th - London. A graduate of Trinity operators across the world 9th. The theme College Dublin with a BA in access to the most relevant and was “Famous Business Studies and French up to date news and views from for Food” and and an MA in Events, Marketing all sectors. the awards held & Management from London As part of the agreement, Irish on October 9th Metropolitan University, Sarah Hospitality Global is distributing were attended has spent most of her working the Food for Thought e-zine by over 400 career in Britain. As Director to its member database on a international of Commercial Operations weekly basis. Irish Hospitality and domestic for The Irish Post, she played Global will also be working pub owners the leading role in the re- closely with Food for Thought to and staff. 50 establishment of the highly create original, relevant content awards were acclaimed and televised Irish on a regular basis. presented, and Post Awards. She played a 2018 was the most successful the Global Irish pivotal part in the establishment year yet for Irish Hospitality Pub of the Year of the media organisation’s Global (formerly Irish Pubs award was game, with Toners Pub on focus on its members. Plans are corporate network, business Global), with a marked given to Tír na nóg, Madison Baggot Street in Dublin being underway for more regional magazine series, events increase in membership and Square Garden. Closer to crowned the Irish Pub of the events and a new programme portfolio and lead the upward engagement with Irish pubs home, pubs in Dublin, Galway, Year. for the Global Gathering in digital growth trajectory of and hospitality outlets around Meath, and Limerick picked Irish Hospitality Global is Ireland, which is set to take the group. As of January 2019, the world, as well as their recent up gongs for being top of their looking into 2019 with a strong place this October 8th in Dublin. Cork Airport Launches 2019 Summer Schedule

ork Airport has launched To download a copy of the first summer season for Further routes operating “We are delighted to see our its summer schedule for Cork Airport’s 2019 Summer Aer Lingus’ new year-round this summer include a three- two biggest airline partners, C2019, highlighting eight Schedule, visit www. Cork to Lisbon route, which times weekly service to Boston Aer Lingus and Ryanair, expand new routes operating out of the corkairport.com. commenced last October. Providence with Norwegian; their route network from Cork airport this season. Aer Lingus commences two It operates twice-weekly on flights to Bordeaux and Airport this summer. The new In total, there are now new twice-weekly routes this Mondays and Fridays. Carcassonne (Ryanair); Paris routes are among the top 52 routes on offer over the summer, to Dubrovnik, Croatia, Ryanair has five new routes (Aer Lingus and Air France); requested destinations from our course of the year - to the UK, from 4th May to 28th September this summer, to Naples, Italy; and Rennes (Aer Lingus). For passengers.” Continental Europe and the on Tuesdays and Saturdays; Poznań, Poland; Budapest; Italy, Milan-Bergamo is served In total, over 2.6m are east coast of the USA, along while its Nice, France, service Malta; and Luton. Ryanair has by Ryanair; and Verona by forecast to travel through Cork with daily long-haul connectivity will run 17th April to 23rd added an extra 45,000 seats to Volotea. Airport this year, representing through major European hub October on Sundays and routes across France, Italy and Cork Airport Managing an increase of 8% in passenger airports. Wednesdays. This will also be Spain this summer season. Director, Niall MacCarthy, said: numbers compared to 2018. May 2019 | @FFTresource Hospitality News 9 1,300 Hotels Rooms Delivered in 2018 ccording to the latest boutique hotel in Ranelagh, the total number of rooms, four star Hilton Dublin Airport Updates Cushman & Wakefield Dublin 6, opened its doors in while 19% are in the form for €22.5m. Areport, a little over the final quarter. of redevelopments, with the A number of significant Tourism Ireland in Spain 1,300 hotel rooms across 21 The Devlin, which is remaining 14% as part of properties are expected to unveiled its themes hotels were delivered to the being operated by Press Up extensions to existing hotels. be put for sale in 2019, most for the Spanish market for 2019 at an event in Irish market in 2018, with the Entertainment Group, has now Sales of hotels has notably the five star in Madrid attended by vast majority being in Dublin. also been offered for sale off exerienced a notable Co. Kildare which is currently over 50 journalists. Almost 1,000 of these market guiding approximately slowdown compared to on the market for €80m. The new rooms were in Dublin, €22m, and is likely to attract previous years, the result of a five star Druids Glen resort ------across 13 hotels, a city where significant investor interest smaller number of properties in Co. Wicklow is also on the occupancy levels and average over the coming months. being brought to market. market, for €45m. IHF Chief Executive room rates continue to rise. The volume of rooms Investment in Irish hotels Tim Fenn has warned € that regional hotels face Of the 21 hotels which under construction also rose amounted to 18.2m in Q4 Isobel Horan, Associate serious challenges over completed construction during considerably during the 2018, bringing total turnover Director, Trading Assets, the coming period. the year, six were new builds. final quarter. At the end of for the year to €97.5m - a fall of Cushman & Wakefield, said: Two significant openings in the December, a total of 3,882 62% on the turnover recorded “There is still a large volume of ------three month period Oct - Dec hotel rooms were under in 2017. national and overseas capital included the 181 bedroom construction across the The year also saw a seeking investment in Irish The inaugural Hainan Airlines flight from Clayton Hotel on Charlemont country - a 70% rise on 2017 reduction in the sale of hotels, particularly demand Shenzen to Dublin took Street, Dublin 2, and the 165 levels. 87% of these rooms distressed assets which from Irish buyers has grown. place on 25th February, bedroom Maldron Hotel on are in Dublin, with another dominated the market from However, options were limited the second service Beasley Street in Cork city. 6% in the South West region 2014 - 2016; and no big ticket in 2018. We do envisage an from mainland China to Furthermore, The Devlin, a of Cork & Kerry. New build €50m+ sales were recorded. uplift in transaction levels for Ireland. new four star, 40 bedroom hotels account for 66% of The largest single sale was the 2019.” ------

The Metropole Hotel Cork has been named Frits Potgieter Appointed GM at Muckross Park the Best Cork Hotel at o mark ten years of the 17th March 2010. The book is available to buy agreed to launch it today. the Cork Business of the Year Awards. Global Greening tourism The greening of Sydney in bookshops and online at “More than 70m people Tinitiative, Taoiseach Leo Opera House was on the 200th http://www.obrien.ie/irelands- around the world claim links ------Varadkar T.D. joined Tour- anniversary of an historic greening-of-the-world. to the island of Ireland and St. ism Ireland on 11th March to event celebrating Ireland, An Taoiseach Leo Varadkar Patrick’s Day is a truly unique Two episodes of launch a new book, called Ire- hosted by the then Governor T.D. said: “The Global Green- opportunity to reconnect them popular ITV show James land’s Greening of the World. of New South Wales, Lachlan ing project, like our diaspora, with their heritage. We will Martin’s Great British Adventure, filmed in The book tells the story Macquarie. stretches across the world, to distribute Ireland’s Greening , were of Tourism Ireland’s Global The campaign has gone every continent, going beyond of the World through Tourism aired on the 21st and Greening since it began in from strength to strength our historical connections into Ireland’s offices around the 22nd February. 2010 and how it has since cap- every year since, with around where we can now be found.” world and through the Irish tured the imagination of peo- 360 sites in at least 51 different Niall Gibbons, CEO of Tour- embassy network.” ------ple everywhere. countries set to take part in ism Ireland, said: “It is hard to The European The initiative, which see 2019. believe that Tourism Ireland’s Commission has hundreds of landmarks around Tourism Ireland’s Global Global Greening is 10 years launched the the world light up green to Greening complements the old. To mark the occasion, we competition for the celebrate the island of Ireland Government’s Global Ireland have produced a special com- European Capital of and St. Patrick, first began strategy, which will see the ini- memorative book, ‘Ireland’s Smart Tourism 2020, in Sydney when the Sydney tiative grow to 600 participat- Greening of the World’. We’re which rewards cities for sustainable tourism. Opera House went green on ing sites by 2025. delighted the Taoiseach has ------

A series of viewing points along the IHF Chief Calls for Fast-tracked Tourism Investment Shannon Estuary Way have been unveiled, vision of a skilled workforce visit the lesser-known parts of created to encourage and cost-competitiveness. Ireland. That requires creating visitors to explore the Mr. Lennon said Ireland’s a better transport infrastruc- region and stay longer. competitiveness is a key in- ture – from motorway access ------gredient to sustaining growth. to public transport - as well as “As the National Competitive- increased marketing efforts to The five star ness Council has highlighted, put rural Ireland firmly on the InterContinental Dublin Ireland has fallen in global tourist’s map.” in Ballsbridge has been competitiveness rankings and Mr Lennon called for more awarded membership to Virtuoso, a global this is due to increases in the support for training pro- network of travel cost of doing business here. grammes that enable people partners. Ireland is a high cost economy to “earn and learn”, pointing and Government has to do to the success of the new Na------more to tackle the costs that tional Commis Chef Appren- are stifling businesses.” ticeship Programme. To kick-start the countdown to The 148th Welcoming the launch of At the conference, Fáilte Open at Royal Portrush, the new Shenzhen to Dublin Ireland CEO Paul Kelly used Tourism Ireland has route last week, Mr Lennon the opportunity to appeal to teamed up with Sky said that more needs to be hotels and other tourism busi- Sports Golf to run a done to drive regional access. nesses to step up their efforts campaign to promote he President of the Irish Speaking at the annual IHF “We cannot continue to have to diversify into newer markets golfing in Ireland. Hotels Federation (IHF) conference in Killarney, Co a two-tiered tourism industry ahead of Brexit. Fáilte Ireland Thas called for the gov- Kerry, Michael Lennon said where regional tourism is for- is investing €5m this year for ernment to fast track tourism that sustaining Ireland’s tour- ever lagging behind the main business supports to ensure Visit www.fft.ie investment, in order to safe- ism success requires priori- cities and tourism hotspots. the Irish tourism sector is pre- for all the news guard continued growth in the tising action on areas such as We have to make it easier and pared ahead of the UK with- & more industry. access, tourism capacity, pro- more appealing for visitors to drawal from the EU. 10 UK News @FFTresource | May 2019 BrewDog Plans London Craft Beer Hotel rewer BrewDog has the exhibits before you check plans to open Lon- out. Beer knowledge is power. Bdon’s first craft beer Suitably armed, you can then hotel, having launched what head to some (or all) of our it claimed was the world’s twelve London BrewDog Bars first such venue in Columbus, and continue your beery va- Ohio, last year. cation.” The company said it was BrewDog, founded by James searching for a site in the UK Watt and Martin Dickie, oper- capital for DogHouse Lon- ates nearly 50 bars in the UK don. Like the Ohio hotel, it is and more than 20 internation- likely to feature draft beer in ally. It has funded its growth every room, beer fridges in mainly through its crowdfund- the shows, and a craft beer ing scheme called Equity for museum. Punks, although it sold 22% In a blog post about the of the business to San Fran- planned opening, BrewDog cisco-based private equity said: “The DogHouse London firm TSG Consumer Partners will be nothing short of the in 2017, in a deal valuing the ultimate hotel for craft beer company at £1bn (€1.2bn). geeks. As such it will have its The new hotel is set to offer own craft beer museum like a discount to Equity for Punks our hotel in Columbus where members. you’ll be able to check out

Chef Mark Greenaway to Open New Edinburgh Restaurant

espected Scottish chef maintain the same brasserie an excellent restaurant space, our diners to share and enjoy the hotel and very much look Mark Greenaway is to look and feel but will be up- lending itself to a relaxed din- wonderful food in a leisurely forward to welcoming Mark to Ropen a new restaurant at dated ahead of its relaunch. ing experience in a stunning fashion – ‘grazing’ at their own the team.” the five-star Waldorf Astoria – New dishes will include location with its own entrance pace. We have some new and Reservations are open as of The Caledonian in Edinburgh Greenaway’s BBQ shiitake from Rutland Street. It will un- unique dishes to present, but 2nd April ahead of a mid-April this April. mushrooms on toast, a cured dergo a complete overhaul at my loyal visitors can expect launch. The 170-cover Grazing by meat and choux pastry picnic the start of April as we freshen to see a few recognisable Greenaway, who announced Mark Greenaway promises box, and buttermilk pancakes up the space to provide guests touches and some familiar the closure of his eponymous a laidback, ‘grazing’ con- inspired by the Scottish chef’s with an entirely new dining ex- faces too.” fine dining restaurant on Ed- cept, with a mix of traditional, recent visit to Japan. perience.” Dale MacPhee, general inburgh’s North Castle Street modern and sharing plates Meanwhile there will also be He added: “Being part manager at the Waldorf Asto- in August last year ahead of a featuring locally sourced in- more traditional options such of such an historic building ria Edinburgh, said: “The ex- new venture, is also expected gredients. as shepherd’s pie and roast within Edinburgh’s city cen- perience economy continues to open a fine dining restau- The ground-floor restaurant chicken, as well as signature tre is what we see as the nat- to be a driving force among rant in the city, details of which replaces Galvin Brasserie de Greenaway dishes like his 11- ural evolution of our offering consumers and we recognise have not yet been revealed. Luxe, after Galvin Restaurants hour slow roast pork belly and – a delectable experience in the importance of keeping our announced in early March that sticky toffee soufflé. grand surroundings, yet re- offering fresh. We see this as it was closing its operations at Greenaway said: “The bras- laxed and accessible to all. an exciting new chapter for the Princes Street hotel. It will serie in the Waldorf Astoria is Our focus will be on helping our relaxed dining outlet in May 2019 | @FFTresource UK News 11 Rising Wages Dent JD Wetherspoon Profit

anaged pub group (€72.8m) in the same period [€2.9m]). The cost of repairs By contrast, in the year the six weeks to 10 May 2019, JD Wetherspoon has a year before. increased by 11.6%, while in- 2000, food sales only made up like-for-like sales increased Mseen its pre-tax profit Despite that, sales rose terest and the depreciation in 18% of the pub chain’s sales by 9.6%, helped by excellent slide by nearly 19% in the first strongly to £889.6m (€1.4bn), its assets also rose. mix, with bar sales accounting weather this year and snow half of its financial year, as its a 7.1% increase year on year. The proportion of Wether- for 76%. last year, and total sales in- wage bill increased. The company pointed to spoon’s sales accounted for by Updating investors on the creased by 10.9%. The company, which has swelling costs to explain the food continued to grow, rising company’s progress in the six “As previously indicated, nearly 900 pubs across the UK, dent in its H1 2019 profits, in- to 36%. Bar sales accounted weeks since the period cov- costs in the second half of the reported that pre-tax profit in cluding a 12.8% increase in its for 60% of sales, and machines ered by the first-half results, year will be higher than those the first half of its 2019 finan- wage bill, which rose by £33m sales accounted for 3% during Tim Martin, the chairman of J of the same period last year.” cial year had fallen to £50.3m (€38.8m), and a 9.9% increase the period. Hotel sales made D Wetherspoon and an ardent (€59.1m), down from £62m in its utilities bills (up £2.5m up the remaining 1%. supporter of Brexit, said: “In

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Follow our story on social media @KeoghsFarm www.keoghs.com 12 US News @FFTresource | May 2019 Realigns International Operations eam Suntory has an- nia, effective July 1st. Parker vide greater leadership op- tional. “We are confident that greater commercial agility nounced a restructuring has led Beam Suntory’s Global portunities for our top talent,” these changes will empower and more consistent ways of Bof its international oper- Travel Retail business in the said Pryce Greenow, Beam our teams to drive sustained working.” ations, reducing the individual Asia Pacific since 2016. Suntory President, Interna- market performance though units from six to three and pro- The company will also con- moting managers in each unit. solidate its Western Europe Effective April 1st, its in- and Alliance & Emerging Mar- ternational regions will be kets business units under the realigned from six business leadership of Yuri Greben- units to three: Asia Pacific kin, who has been promoted and Global Travel Retail; Eu- to Managing Director, EMEA. rope, Middle East and Africa Grebenkin previously led (EMEA); and India. At the Beam Suntory’s Emerging Eu- same time, its Japan region rope, Middle East & Africa and will now also include its China Alliance business and prior to business unit. that as MD Russia. As a result of this organi- Beam Suntory’s third oper- sational simplification, John ating region is its North Amer- Rosair, Managing Director – ica region, comprised of the Oceania, has been promoted United States, Canada and to Managing Director, Asia Mexico, under the leadership Pacific & Global Travel Retail. of President North America Rosair will relocate to Singa- Greg Hughes. pore for the new role. “We saw an opportunity to Andrea Parker, Commercial streamline our international Director for Global Travel Re- regional structure to further tail, APAC, will succeed Rosair accelerate our successful as Managing Director, Ocea- growth strategies, and pro-

MGP Ingredients Appoints Alcohol Sales Manager

istilled spirits and spe- executive management team. States, exports of American cialty wheat proteins “We’re excited to work with Whiskey rose 13.9% in 2017, Dand starches supplier Susie, whose industry knowl- with interest in the heritage of MGP Ingredients has an- edge and customer-centric American whiskey and its ver- nounced the appointment of focus are a perfect fit for the satility driving demand. spirits industry veteran Susan collaborative approach we MGP Ingredients, based (Susie) Garvin as international bring to our partnerships with in Atchinson, Kansas, was premium beverage alcohol brands of all sizes,” said David founded in 1941 and its dis- sales manager. Dykstra, vice president of al- tilled spirits include bourbon Garvin brings more than cohol sales and marketing. and rye whiskeys, gins and 25 years of executive experi- “The continued development vodkas. While its products are ence, most recently as direc- of American Whiskey over- primarily supplied to branded tor of sales for Terressentia seas is a key driver of long- partners for consumer sale, Corp., the parent company of term growth for the category. the company also offers a lim- O.Z. Tyler Distillery and Ter- Susie’s addition positions us ited range of premium brands rePURE Spirits in South Caro- to fully maximize the potential including Till American Wheat lina, where she led significant of this important international Vodka and Remus Repeal Re- sales growth during nearly trend.” serve Straight Bourbon Whis- a decade with the company. According to The Distilled key. She was also a member of the Spirits Council of the United

SodaStream USA Names PepsiCo Vet as GM

ormer PepsiCo veteran si-Starbucks North American confident he is the right leader Bryan Welsh has been Coffee Partnership (NACP), to accelerate our growth in Fappointed as the new leading their full P&L. the States,” said Daniel Birn- General Manager of SodaS- Prior to this, Welsh held baum, CEO of SodaStream. tream USA. The announcement management positions across “Our goal is to increase US was made by SodaStream sales, marketing and oper- household penetration and to CEO Daniel Birnbaum. ations in the United States, offer our consumers a fun way In his new role, Welsh will Canada and Europe. He to enjoy bubbles that are bet- oversee all operations and worked on brands including ter for them and better for the business development for the Starbucks, Pepsi, Mountain planet.” brand in the United States and Dew, Tropicana, Gatorade, SodaStream was founded in will report directly to Daniel Aquafina and Quaker Oats. He England in 2901 and is head- Birnbaum. holds a business degree from quartered in Lod, Israel. In Au- Welsh is a growth executive Wilfrid Laurier University in gust 2018, SodaStream agreed specialist who has held posi- Canada. to be acquired by PepsiCo as tions across the PepsiCo busi- “We are very excited to part of the latter’s desire to ness during his 28 year tenure, welcome Bryan to the SodaS- move into the production of and since 2013 has been tream family and, based on healthier products. General Manager of the Pep- his stellar track record, we are 8.10.19

For more information or to book tickets contact [email protected] 14 Alltech Craft Brews & Food Fair @FFTresource | May 2019 Dublin Craft Beer & Cider Cup Winners Announced

he winners of the 2019 Strawberry Cider. The Best in an expert panel of judges. winners were also announced: Gold Medal Dublin Craft Beer Ireland award went to Lough Speaking about this year’s • Speciality Category: • PA: McGargles Daragh’s T& Cider Cups were Gill Brewery for their Barrel contest, Head Judge, Gearoid Boyne Brewhouse Saison Grapefruit Session IPA – announced on St. Patrick’s Aged Dark Sunset Imperial Cahill, said: “This year we - Gold Medal Gold Medal Weekend, at the opening of Oatmeal Stout. have seen a very high standard • Lager: Mont Irish Pilsner – • Pale Ale: Evolution the Alltech Craft Brews & Food First launched in 2013, the of entries for the Alltech Craft Silver Medal Brewery - Hazy American Fair in Dublin. Dublin Craft Beer and Cider Dublin Cup. The judges were • Wheat Beer: Scheider – Gold Medal The Dublin Craft Beer Cup Cup competitions provide an impressed with the wide Weisse Tap 6 - Gold • Irish: Lough Gill Brewery was awarded to German opportunity to build brand variety of beer styles, with Medal for their Barrel Aged Dark Brewery, CREW Republic recognition within the industry craft brewers skilfully taking • Ale: Bronckhorster Sunset Imperial Oatmeal for their Rest in Peace Barley for smaller craft brewers, on new and bold recipes with Dubbelganger – Gold Stout Wine; while the Dublin Craft allowing them to showcase success. Huge congratulations Medal Cider Cup went to Tempted their brews and have them to all of our medal winners.” • Porter & Stout: Einstok Cider for its Tempted rated, tasted and analysed by The following category Beer Toasted Porter – May 2019 | @FFTresource Hospitality Finance 15 What to Look for in Your Wait Staff

f you run a restaurant or a café then you know that Level Headed Training customers don’t just come for the great food or cof- Wait staff have to deal with a lot, from something going At the end of the day, the personality of your staff will Ifee, they come for the experience. They come to wrong with an order to difficult customers; and this is only get them so far, it’s important to make sure they your restaurant to get away from cooking, for a special why you need your waiters and waitresses to stay level are properly trained. Have a member of staff show occasion, or for a change. Your serving staff is central headed. Wait staff should always remain calm, polite them the ropes when they start. Seeing them work with to this experience, so knowing what to look for when and, above all, professional under pressure. A lev- a member of your existing staff also gives you a good hiring them is important. We’ve compiled a list of some el-headed waiter can mean the difference between a sense of whether they are going to fit in with the team. of the vital characteristics wait staff need, and what you customer being happy and having an overall positive Training can be an expensive process, but waiters can ask to determine if a potential candidate has them. experience or a manager being called in and the cus- and waitresses act as the face of your restaurant, so it’s tomer never returning to your restaurant. You can teach important to have adequate training. Having the right First Impressions staff members the process to follow in a difficult situa- staff means more customers and higher profits. If you First impressions matter. If the candidate doesn’t make tion but a question about how candidates handled these are concerned that your cash flow would struggle with a good impression on you; what kind of impression situations in the past is a must. Perhaps even consider onboarding and training costs at the moment, a cash will they make on your customers? Your serving staff having a role play scenario in the interview in which the advance is a good flexible short-term finance option. act as the face of the establishment. When arriving at prospective employee must turn around a negative sit- This option works with your business as repayments an interview, candidates should have a neat personal uation. Processes will only do so much if your staff mem- are taken as a percentage of your daily card sales. This presentation. Cleanliness is of paramount importance to ber is unable to keep their cool. takes the pressure off your cash flow and means that the anywhere food or drink is served and prospective staff loan works with the flow of your business. should reflect this.

Punctuality Nobody likes to be kept waiting. You probably have a million interviews to get through so one interviewee being late is holding up the whole show. Customers also don’t like to have to wait for their food, and the rest of your waiters and waitresses don’t want to have to wait to finish their shift; so, punctuality is crucial in potential wait staff.

Communication Communication is the key skill of any serving employee. They need to be friendly and approachable as well as being able to clearly communicate menu items. Some of this can be down to staff training, learning the menu well and learning kitchen shorthand, but personality also has a role to play. Confidence and friendliness are important parts of being in the serving industry. Dining is not just about the food; it is the entire experience and atmosphere of a restaurant. Wait staff who are unable to interact with customers, are unlikely to be very effective at their job meaning a less positive atmosphere. Good communication skills and a positive attitude are often more important than experience in a role. You can be taught parts of the job, but you can’t manufacture a good attitude and excellent conversational skills. 16 Writers Guild Awards @FFTresource | May 2019 Foods and Producers Honoured at 2019 Food Writers Guild Awards

spelt berries from a all-island approach to food Award, for which the Guild farm in Louth; a rare production that the industry invites nominations every year apple ice wine made takes. from the general public as well in Cork; a well- “With the food industry as their own members. known Dublin coffee gearing up for the impact of The winners of the 2019 brand; a goat farm Brexit and with the threat of IFWG Awards are: in Antrim; and one UK tariffs a real possibility, • Food Award: Hegarty of Ireland’s best- it is incumbent on us all, Cheese for Teampall known butchers government, industry and Gael Cheese (Co. Cork) who was born in consumers, to protect and • Food Award: Mike Kildare and operates support our abundance of Thomson for Young Buck from Co. Down. The incredible food producers, Cheese (Co. Down) Guild also presented who have played a significant • Food Award: Dunany its Community Food role in helping position Ireland Flour for Organic Spelt Award to Cork as a food tourism destination,” Berries (Co. Louth) Penny Dinners, said Kristin Jensen, • Irish Drink Award: one of Cork’s chairperson of the IFWG. Killahora Orchards for oldest charitable The awards were hosted at Rare Apple Ice Wine (Co. organisations. Glovers Alley, with a special Cork) Now in their 25th lunch devised by executive • Outstanding Organisation year, the IFWG Food chef Andy McFadden which Award: 3fe (Co. Dublin) Awards celebrate incorporated the produce of • Environmental Award: indigenous food each winner into the dishes. Broughgammon Farm producers and The awards are unique in (Co. Antrim) organisations, north that no producer can enter • Community Food Award: and south of the themselves or their product Cork Penny Dinners (Co. border, who help to into the awards and no Cork) maintain Ireland’s company knows it has been • Lifetime Achievement ome of Ireland’s finest March 6th at Glovers Alley, reputation in food nominated or shortlisted for Award: Peter Hannan food producers were Dublin. and drink. This year, three an award. The Guild is the (Co. Down) Shonoured at the annual This year’s winners include producers from Northern sole nominating and decision- Irish Food Writers’ Guild cheesemakers from both Ireland were selected for making body. The exception (IFWG) Awards, held on sides of the border; organic an award, exemplifing the to this is the Community Food

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Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, contributing editor to the McKenna Food The Mind of the Palate Guide. with BWG Foodservice

eating”, where restaurants the meal. sweet on a black plate than on and a darker bowl with a science-based and his and food manufacturers are On a practical level for a white plate and subsequent rough texture (to be held in experiments have been encouraged to examine restaurants, Spence is quick to studies have replicated this – the hand) for spicy foods. The replicated by other scientists, everything about food beyond admit that most will not be able for example we now know that Fat Duck also has a dessert so this is not speculative its flavour – how it sounds or willing to put in projectors, chilli tofu tastes spicier on a spoon covered in fluff but with chicanery. His book when you eat it, the plate or adjustable mood lighting red plate.” extra weight and added sweet Gastrophysics published in bowl it is presented in, and or directional microphones Spence believes that the heliotrope aromas that are 2017 is recommended for literally everything else from over every table to enhance avenues for research are released once the utensil is everyone in the food world, the ambient sound to the the senses of diners, but endless. “Can we accentuate grasped. from chefs to diners to food lighting to the eating utensils. he believes they should at the texture or flavours of Spence was also rather manufacturers. Jozef Youssef, of Kitchen the very least pay attention a food by the plate it is on, dismissive of companies who For his next trick Spence Theory in High Barnett in North to cutlery and plates, if not what about in first class on an posit that every wine style is hoping to focus on coffee, London, has taken Spence’s necessarily designing a new airline – can the plate enhance deserves its own glass shape. which has more volatile science of gastrophysics to plate for every dish. flavours to compensate for the “If you don’t let people see the aromas than wine and yet no the next level and offers a “It is a fact that heavier dulling down of our senses that glass or touch it, then grape research has been done on the 10 course tasting menu with cutlery enhances the dining occurs in flight?” specific glasses perform no most suitable drinking vessel. projection mapping of the experience,” he says, “And The Fat Duck is leading better than random – seeing “With 4 billion cups of coffee sea onto your table, while you don’t underestimate the the way in this of course, and holding the glass is what drunk every day it is about eat jellyfish with a tweezers plate - in a study we did with and recently commissioned seems to make the difference, time someone tackled the (“Cutlery is boring!” declares Ferran Adria in 2012 we special plates for dishes to not the shape,” he says. “It issue,” he says. Spence) as well as playing found the plate really does enhance certain flavours - for really is all in the mind,” he with sounds, textures and make a difference - a sweet example, a round pink softly repeats. visual elements throughout strawberry dessert tastes less shaped bowl for sweet foods Spence’s work is fully COMBAT THE VAT 4.5% VAT HIKE? WE HAVE SAVINGS THAT YOU’LL LIKE

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TrinityPurchasingCoverBrand.indd 1 23/05/2019 15:37 May 2019 | @FFTresource In Conversation With... 19

Sharon Ní Chonchúir Sharon Ní Chonchúir is a freelance journalist who specialises in writing about food, travel, health and nutrition. She previously ran the award- Silk Tree... winning Béile le Chéile Café in Dingle and still bakes the occasional cake Ireland’s First Non-Alcoholic Spirit to order! ry January may be However, their drinking had alcohol. currently stocked over but that doesn’t a negative side. “We’d wake “It was fun,” said Andrew. in some SuperValu Dmean that Irish people up in a heap after a big night “We always enjoyed cooking supermarkets, off are out on the tiles. Even out,” says Andrew. “The turning and trying out new recipes, so licences and bars and though we have a reputation point came when we woke up in the process was an extension restaurants nationwide. for being heavy drinkers, a state one morning and had to of that. We tried different You can find the full we are increasingly health do the football run with the kids botanicals, eliminating flavours range of stockists at conscious and as a result, we and then attend a communion we didn’t like and mixing those www.silktreebotanics. are consuming less alcohol. party. We gave ourselves a that we did. We tried it out on com/stockists. One in five of us doesn’t drink good scolding and decided we family and friends and got lots Andrew and Tracy any at all. would cut out the booze for a of great advice from herbalists are delighted with the Once upon a time, teetotallers while.” and botanists.” response to date. “We He and Tracy have been so had very little choice when They were unimpressed with After months of launched at a gin festival last encouraged by the response ordering a drink in a bar. the alcohol-free alternatives on experimentation, they came summer and that was the first that they are currently working Sugary soft drinks, sparkling offer and couldn’t find any good up with a drink that consists time we came face to face with on new flavours to extend the water and tea or coffee were alternatives to gin. of juniper seeds, cinnamon, what we call our ‘moderate product range and give people their only options. As members of www. coriander seeds and millennial consumer’,” he said. even more of a choice. The market is now beginning oneyearnobeer.com, an online lemon verbena. Distilled in “They absolutely loved it and “Concerns about health to offer different alternatives. group of people who are cutting traditional fashion in a copper that’s when we knew we were and wellness, tighter dietary Two people who are to the back on alcohol consumption, still, it contains no sugars, on to something.” regulations and zero tolerance forefront of this change are they realised there were plenty preservatives or artificial They have even won over are fuelling healthier and more husband and wife team Andrew of other people like them. ingredients. seasoned G&T drinkers. moderate drinking habits,” said and Tracy Oates. They have “We could see the potential The process results in a “They’re what we call the Andrew. “Quality non-alcoholic created Silk Tree, Ireland’s first for a worthy alcohol-free smooth, full-bodied drink that ‘sceptical consumer’ and it drinks pull wellness and non-alcoholic spirit. alternative to act as a treat to warms as it goes down, leaving always gives me great pleasure indulgence together into one Andrew and Tracy were long- replace that Thirsty Thursday a refreshing citrus aftertaste in when they come back for intoxicating mix. Non-alcoholic time gin and tonic drinkers. habit,” said Andrew. “That’s its wake. It works well neat, with second helpings,” said Andrew. drink producers like ourselves “Drinking gin seemed so much why we decided to try making tonic, or mixed into cocktails They have had a positive are taking taste and visual more sophisticated than pints our own.” such as a hot Toddy or a response from the food industry cues from the alcohol industry of beer,” said Andrew. “We Having researched how gin margarita. too. “Being named as the best- and offering the same level of really liked the taste and loved was distilled, they bought their Silk Tree is now distilled in tasting alcohol-free drink in the sophisticated indulgence to to experiment with the craft gins own still and tried to mimic the small batches in Old Carrick botanical category was really non-drinkers. This is a growing that were coming to market.” distilling process without using Mill in Co. Monaghan. It is encouraging,” said Andrew. market and only in its infancy.”

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TrinityPurchasingCoverBrand.indd 1 23/05/2019 15:37 20 Irish Whiskey @FFTresource | May 2019 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 Distillers owned both Bushmills that we recognise today. The systemic one, namely the chal- from the UK’s brewers. This Irish Whiskey Association and Middleton. first was the introduction of lenges around management of was heralded as a solution to (IWA), the Scotch Asso- According to the same Bord the column still (an invention stock levels of a product with a production swings, but did ciation (SWA), Bord Bia, as well Bia report mentioned above by Irishman Aeneas Coffey) in very long production cycle. not rationalise and consolidate as drinks exporters, overseas Irish Whiskey enjoyed growth 1831. Allowing for continuous The famous example of re- whisky production. Rather, the marketeers and various inter- of 8% in 2016, with sales of distillation, it made the produc- straint shown by the Scotch objective of these mergers was national experts from the world €505m. This makes it the fast- tion of base spirit far cheaper. whisky industry was around the optimization of an interna- of whisky/whiskey. est growing spirit in the world In Ireland, we failed to em- the Glenfiddich brand, William tional distribution capability Over the course of the com- and sales have grown by 300% brace the invention, preferring Grant’s highly successful and around a portfolio of leading ing months we plan to share over the last decade. They are to stick with the more labori- top selling . spirits brands. what we have learnt and iden- predicted to double by 2020 ous method. A second In the eighties, sales took off This can be contrasted with tify the many positive develop- and, by 2030, be at somewhere boon for the sector was the but stocks were insufficient for what happened in Ireland in ments taking place within the in the region of 24m cases a misfortune of another drink. In the demand. As a result they 1966 when Irish Distillers was Irish Whiskey sector today. We year. 1860, when phylloxera struck reduced the age from 10 years formed by the merger of Cork also hope to encourage pa- the vines in France, that indus- to 9, then from 9 to 8, as they Distilleries Company, John tience from within the sector so Scottish Vs. Irish Indus- try was almost wiped out, to the awaited the maturation of their Jameson & Son and John Power that overseas markets and visi- tries benefit of the Scottish distillers. younger stocks. A commer- & Son, before Bushmills too tors to this island are met with a At first glance this all seems Over the course of the 20th cially brave decision, and mor- became a part of the group in genuine experience. very rosy. However, when we century both the Scottish and ally correct one. In the end they 1972, leaving Ireland with only compare it to the performance Irish sectors have faced chal- removed the age statement al- one whiskey producer. Origins of Irish Distill- of our Scottish cousins, where lenges in the forms of two together, before reintroducing eries export values in 2016 were a world wars, Prohibition in the it several years later. Contrast Learning from the SWA In the 18th century there were staggering €4.2bn, it’s clear United States and, in the case that approach with ’s Our next article will look fur- over 1,200 legal distilleries in that Irish Whiskey has a lot of of Ireland, the War of Indepen- Cardhu debacle and we have ther at the Irish market, but for Ireland, and Irish Whiskey was catching up to do. It is worth dence and subsequent 1932-38 a good example of how to man- now it suffices to say that there the most popular spirit in the studying the Scotch whisky Anglo Irish Trade war (the Brit- age things properly and how are 120 distilleries in Scotland, world. Up until recently how- sector if we want to emulate the ish Empire had been the main not to. 7 of which operate the contin- ever, there were just two distill- success they are enjoying. route by which Irish Whiskey The 1980s saw a wave of uous stills that Ireland initially eries left, acting as a monopoly Two separate developments was sold globally). Perhaps mergers as large multina- shunned, whilst the SWA lists for 30 years or so whilst Irish ushered in the era of Scotch the biggest threat however is a tional spirits firms emerged 67 separate producers as May 2019 | @FFTresource Irish Whiskey 21 members, supporting over by wonderful enthusiasm and (‘master distiller’, ‘xxxx dis- have mature spirit until 2022 at to third parties and already has 40,000 jobs (8,000 of which are bravura, but also naivety, de- tillery’, etc) who do these folk the earliest. a number of contracts signed, in rural locations). ception, and in some cases, think they are kidding? The Additionally there are a sig- and is actively looking at white If there is a bright hope for deceit.” consumer of course. The num- nificant number of businesses labelling for supermarkets. Irish Whiskey it will in part Mark goes on to explain that ber of 3rd party suppliers will referring to themselves as dis- John’s new distillery is not be thanks to some extremely one of the key rules for malt increase over time, natural tillers when they are anything to be confused with his sons’ well-respected businesses with whisky in Scotland is what you supply and demand conditions but. The release of 10 year old eponymous business in The experience of the Scottish sec- can put and, more importantly, will catch up, so all the more whiskeys by a distillery that Liberties area of Dublin, which tor now setting their sights on what you cannot put, on a label important to sort out the clar- has only just come on stream Ireland. To have William Grant or on marketing materials. ity now, for everyone’s bene- is confusing and arguably is also currently selling stock & Sons on these shores with As Mark explained: “The dis- fit, before it is too late and the misleading/disingenuous, es- from Cooley (the first release Tullamore D.E.W. (the world’s tillery of production is clearly whole credibility of Irish Whis- pecially when the origin of the from the is second highest selling Irish identified on the label. So too key is ruined.” spirit isn’t mentioned. expected to be on sale in mid Whiskey) is a very positive de- the bottling address. Consum- In the course of our conver- 2018). velopment. ers can see where the whisky sations with up & coming Irish Bottlers and Distillers Caspar MacRae, Global was distilled and by whom it distilleries we were repeatedly It is no secret that until recently In Part Two Brand Director at William was bottled – in other words told that the source of their John Teeling’s Cooley Distill- For the time being however, Grant, emphasised the impor- an official bottling or an inde- spirit is, variously, a trade se- ery was the source of almost all we need to avoid mislead- tance of the Scotch Whisky pendent bottling. You certainly cret, confidential or commer- the whiskey in the country that ing marketing speak and stay Regulations (2009), saying: cannot pretend you distilled the cially sensitive. This seems to Pernod Ricard doesn’t produce patient. The average age of “The rules are designed to whisky when you didn’t! run contrary to the transpar- (excluding Bushmills), with a Scotch whisky is eight years protect both the industry and “There is a list of distillery ent and honest sector that we small number of exceptions and unfortunately much of the consumers and help contribute names – you cannot make one should be seeking to foster. (Tullamore D.E.W. and Walsh’s to the consistently high quality up that sounds like a distillery Whiskey have long had supply marketing speak surrounding reputation of Scotch”. – or might be interpreted as a Misleading Labels on contracts with Pernod). Irish Whiskey at the moment is Surely, with the vast knowl- distillery – by the consumer,” Irish Bottles This is of course absolutely misleading and ill thought-out. edge & experience of Brown he continued. “Sure, a com- As we seek to establish our fine. Many we have spoken Right now, there are in ex- Forman, Suntory (Beam) & Jose pletely invented name, a brand reputation on the world stage, with argue that what are re- cess of 150 different Irish Whis- Cuervo also coming to these name, can be used as long as examples of marketing getting ferred to as independent bot- key brands, yet with a very shores that there is much to be there is no geographical in- out of hand are rife. One press tlers will play a vital role in Irish small number of exceptions positive about. sinuation: e.g. ‘McDougall’, as release spoke of “Titanic Whis- Whiskey, just as they did in the this all comes from one of three However, Mark Reynier, opposed to ‘Glen McSporan’ key from the Distillery 70s and 80s in Scotland. For distilleries. What will happen former CEO of famed Scotch which infers a real location and Company based at Crumlin examples of Scottish indepen- when tourists and overseas distillery Bruichladdich and the therefore a distillery. It’s about Road Gaol”. There is no such dent bottlers think Cutty Sark, markets realise this? It’s a dan- man behind the new Waterford protecting the consumer from distillery. or Dewars. gerous game the industry is Distillery, is concerned: “The confusion around real distill- Another espoused: “Just ar- John Teeling’s latest ven- currently playing. IWA should adopt wholesale eries and fictitious ones. rived! The Silkie Legendary ture, the Dundalk-based Great the rules of the SWA if we’re not “We, in the trade, all know Irish Whiskey, the first release Northern Distillery, will go In part two of this article to get off on the wrong foot. At that the current Irish indepen- from the Sliabh Liag Distillery”. some way towards creating a series, we will be looking in the moment there’s a vacuum dent bottling boom is based The Sliabh Liag distillery is not more open and vibrant market- greater depth at the recent because we have nobody say- on stock from just one or two yet operational (in fact it only place for startup distillers. Like history of Irish Whiskey & at- ing what is and isn’t allowed. distilleries. By pretending it received planning permission Cooley, the Great Northern tempting to understand where The sector is characterised was distilled by themselves at the start of 2017) and won’t Distillery will focus on selling we went so wrong. BACKDROPS

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Clear Designs Startup Flyer 2.indd 2 04/09/2018 14:05 March 2019 | @FFTresource The Secret Menu 23

Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, The March Of The Macro Beers contributing editor to the McKenna Food Continues, With More And More Guide. Pressure Being Put On Craft Producers

The march of the macro Distillery which is in the safe room I hear about, another busy Heron has stepped away – (I hope it does). Meanwhile beers continues, with more hands of Noel Sweeney, pub removes craft beer to get Chef Damian Grey reopened Farrell’s Mexican bar 777 has a “and more pressure being formerly Master Distiller at short term juicy discounts from the space as in March. His new menu. put on craft producers.” Cooley. the macros. One development cooking is better than ever. By the time you read this, 2019 is only a quarter in, Irish Distillers has released in the craft scene is low or zero Perennial pop-up restaurant Terenure will have a new but feels a lot older thanks to a Method & Madness premium alcohol drinks and Dublin will Lucky Tortoise seems to have restaurant called Circa with ex the Brexit craziness. Life must gin, as well as giving a few soon have its first non-alcoholic found a permanent home in Drury Buildings Chef Gareth go on and producers must barrels to local pubs including bar on Capel Street called The a supremely advantageous Naughton at the helm. The produce, and I discovered a 16 Year Old cask Virgin Mary. location beside Uno Mas on sample menu includes some two new cheeses in recent to Sonny Molloys in Galway and The Dublin’s restaurant Aungier St. Ruby Tuesday intriguing dishes including months - Teampall Gael Comté a Midleton Rare Cask to Charlie scene has had a busy few in Berlin Bar on Dame St. buttermilk fried rabbit and style cheese from Cork, and Chawke’s Searsons. This is a months, with a number of meanwhile is offering curry halibut with smoked clam Kylemore Farmhouse Cheese welcome development as pubs significant openings and with goat and plantain chips – about velouté. Is Terenure finally from near Portumna which is need all the help they can get more to come in the next few time someone brought some about to get a destination an Appenzeller style. Both are these days. weeks. Afro-Caribbean food to Dublin! restaurant? Let’s hope so. extraordinarily good. The march of the macro Dylan McGrath opened John Farrell meanwhile is due On DNS (de north side), Real Honey from small beers continues, with more Shelbourne Social on to open a new ‘Mediterranean Grano is getting better and producers is starting to appear and more pressure being Shelbourne Road to a rather Style Wine Bar’ beside Luna better; and of course and more more frequently in local shops put on craft producers. Dead mixed reception but things are on Drury Street, serving coffee difficult to get a booking! This and delis I’ve noticed - Galtee Centre Brewing in Athlone is reported to have improved and pastries during the day and Calabrian focused fresh pasta Honey Farm’s success is the latest to open a tap room since the early, rather shaky, wine and Mediterranean food restaurant is doing so well helping drive this, but there are and pizzeria, following Rascals’ start. Uno Mas and Variety by night. Farrell is working thanks to fine cooking and at least a dozen others that need similar venture in Inchicore. Jones are packing them in with wine on tap specialists more importantly its sourcing our support. I see tap rooms like this as and getting (almost) universal WineLab and will have eighteen (the ‘Nduja is to die for). Also On the drinks front the becoming more and more acclaim. taps in place, and a constantly in Stoneybatter is a new ramen Liberties Distillery opened its important to the craft industry’s Michelin Starred Heron & changing list. The working title bar, and a vegan café and wine doors, as did the Powerscourt survival as for every new tap Grey is no more as Andrew is Wino but this may change bar (the perfect place for them). 24 Drinks @FFTresource | March 2019

Kevin McParland Business Development Director - Irish Gin Focus Irish Hospitality Global.

he global gin trend achieved in such a short space picked up the overall award brand-new canned ready to It maintains that traditional has caught many by of time. Some of the finest and for World’s Best Gin at the drink product, the Míl Gin juniper finish but has a distinct Tsurprise - even more so most interesting gin offerings World Gin Awards 2019 in Spritz with Tonic Water and Caribbean meets Ireland that it is still going strong and that should be gracing the London and deservedly so. a Grapefruit Citrus Twist. flavour. It’s possibly the only showing no signs of slowing backbar of any establishment Dingle Gin is available It actually does taste like a (or perhaps the first) Irish gin down. include: around the world and Mediterranean summer! It’s you would actually consider The widening variety of distributed in Ireland by Barry a brilliant new citrus-twist on pairing with coconut milk. gin flavours are aided by an Dingle Gin Fitzwilliam, Classic Drinks, the RTD drinks scene and is Distributed in the UK by increasingly innovative mixer The Daddy of Irish gins! This is Grand Cru and others. www. perfectly balanced to be a Brand Central, in Northern offering to ensure that gin has a very well crafted spirit from dingledistillery.ie winner in both the on-trade Ireland by MCM and in become a drink for everyone, the Dingle Whiskey Distillery and off-trade. One to watch! Ireland by Classic Drinks. and the hospitality industry is and it is rightly credited with Míl Gin Ddistributed in Ireland via www.moririshgin.com. loving the trend. In its popular putting Ireland on the world Míl is an Irish pot still gin, Alltech. www.abdibrews.com. gin and tonic form, it is a quick gin map over six years ago, distilled with fragrant Bertha’s Revenge and easy to prepare drink setting the standard of Irish Mediterranean botanicals Mór Gin Bertha’s Revenge (named and it now has significantly gins. This classic London dry and “bursting with southern Mór Gin is a small batch after a famous prized cow) more markup than before, style of gin is distilled with sunshine”. Míl is the mythical gin produced in Tullamore. is an ingenious example of especially when presented in locally sourced botanicals Spanish warrior whose The brainchild of Eoin Bara, waste not, want more from a large globe glass with a few including rowan berry from descendants are said to inspired by his grandfather the Ballyvolane House Spirits berries and a sophisticated the mountain ash trees, have populated Ireland, who was a Master Distiller Company in Co. Cork. The premium mixer. fuchsia, bog myrtle, hawthorn bringing with them the warm of Irish whiskey, Eoin set to gin is produced from whey, a We’ve seen some bars and and heather, to create a sense flavours of the sun. Míl Gin create something he’d be byproduct of cheese making. restaurants charging €15 for of place and provenance. captures the essence of this proud of. Produced using Traditionally it is discarded a G&T. Nice work if you can The spirit is crafted using the expedition, suffusing pure Slieve Bloom mountain water, or fed to pigs, but these get it! purest of water drawn from Irish gin with the taste of the this smartly-crafted little enterprising chaps realised It’s estimated that around Dingle’s own well located 240 sunny Iberian peninsula with spirit contains traditional gin this liquid could be used to 50% of classic cocktails contain feet below the distillery. a unique flavour of Bergamot botanicals, juniper berry, produce gin. gin, highlighting its versatility The uniquely Irish orange, basil, gooseberry, blackberry, cranberry and It has a creamy, full, mouth for specialist cocktail bars. botanicals give this spirit juniper, almonds, olive, orris, raspberry! It also features feel to it; equally packed Ireland stands out as a a fresh, floral character rosemary and thyme. angelica and honeysuckle with botanicals including global leader in quality gin that perfectly balances the It’s part of the ever- notes, with coriander and peppercorns, liquorice, production. We have some traditional juniper. It is one of interesting portfolio of Alltech rosemary too. elderflower and bitter orange. of the finest producers in the reasons why it has such Beverages Division Ireland Following on from their Can be sipped neat or paired the world crafting innovative appeal across all categories (owners and founders of successful Mór Wild Berry with a variety of mixers. www. gins using aromatic herbs of bars, restaurants and hotels the Pearse Lyons boutique Gin, they have created the ballyvolanespirits.ie. and roots, berries, fruits and around the world. Distillery in Dublin), which new Mór Pineapple Gin which spices. We should be hugely Having won countless owns a number of Irish brands. has overtones of bergamot, proud of what this country has awards, Dingle Gin recently Míl recently launched a lime and lemongrass tones. May 2019 | @FFTresource In Conversation With... 25

Caroline Egan Caroline Egan is a former literature Alive and Kicking at student and blogger. She has had articles, fiction and non-fiction published. She lives in The Gravediggers Dublin with her son.

iscreetly situated in the discuss the history of the pub, and it is great to get that proud of the staff and what each try new things, often influenced residential cul-de-sac on of which Ciaran is the seventh recognition”. In fact, winning individual member brings to by his travels aboard – infusing DProspect Square at the generation, from furnishings this award was more important the pub, there is no nepotism in Irish food and a variety of other secondary gates of Glasnevin that date back to the 1870s to to her than their Best Chef the bar, with all staff starting at styles into the tapas dishes such Cemetary, John Kavanagh “The the long dynasty of Kavanaghs nomination. the same level. as black pudding croquettes, Gravediggers” has been with that have had a hand in running It is clear that there are locals The pub has also gone Irish spring rolls and chicken the Kavanagh family since 1833. the bar through various in the bar that are looked after, through many physical and salami pasta bakes. Taking its nickname from its economic environments. as well as new custom and changes, particularly with the The menu is changed up position near the graveyard, the Ciaran, who is a classically newer generations of regulars. refurbishment of the restaurant regularly and as storage is pub has a rich history including trained chef, worked in a “There is a difference between area, whilst still retaining the limited in the kitchen area, patronage and relationships variety of countries including a ‘regular’ and a ‘local’ though,” older more authentic feeling ingredients are sourced daily from figures such as Daniel Italy, before returning to Ireland said Ciaran. Not only is the pub of the 19th century. A massive from local suppliers so the O’Connell, to more recent to help with the family business a little community of its own, advantage that the bar has is offerings are always fresh. visits from Anthony Bourdain after 15 years abroad. Alfreda but Alfreda is also involved in that is it completely separate The star dish on the menu is and Pearl Jam’s Eddie Vedder, comes from a background in community issues that look after to the food serving area. It is the coddle, and despite the as well as featuring in historic window display and although the interests of those who use unusual in the sense that there potential simplicity of the meal, biopic pieces and as a stop on she handles a variety of tasks the pub as a social outlet. is no music, live or otherwise, it is clear that Ciaran’s classical the Ghost Bus Tour. across the board she is mainly Being family run is also and no televisions. training has come into play, Recently, The Gravediggers involved in the social media an important element to the In terms of alcohol selection, making it a favourite with locals also won Irish Hospitality aspect and communications of atmosphere of the pub, with the bar is famous for its and foodies alike. Global’s Best Community Pub the business. nieces and nephews, brothers Guinness – ranking as one of the “It is nice to share the Award, and on visiting the “It is social media but if you and sisters all working best pints in Ireland according authenticity of the Irish pub,” premises, tasting the food and are clever you can use it as together to create a close-knit to a variety of publications. Staff Alfreda said, as she considered experiencing the comfortable a sales tool,” she explained, environment. Alfreda states have even been sent over from The Gravediggers’ market atmosphere of the pub it is attributing social media to the that the ‘family-run’ part of the bars such as The Dead Rabbit position. Most certainly, the not difficult to see why. We continued success of the bar. business has most definitely in New York to learn how to authentic, cosy and relaxed spoke to couple - chef Ciaran When asked how they maintain had an impact on her work pull the perfect pint of the black atmosphere of the bar, as well Kavanagh and his wife and their social media, Ciaran said ethic: “My dad always said if stuff as well as the history of the as the amazing variety of fresh communications manager that they kept it simple: “We just you work somewhere and if brand. The spirits offering in the tasty dishes, provide a delightful Alfreda O’Brien-Kavanagh, on post what we do and pictures – you have the sense that you bar is slightly more basic, but way to spend an evening. The how they felt about their recent nothing else”. own it yourself you will give Alfreda says that if requests are fact that this establishment is a win, the menu, the changes that The Best Community 100%,” and that the whole made for a certain product they family business and has for the the pub has undergone and Pub Award deeply touched family chip in as if it is “An will get it in for customers. last few generations had a lot of how to successfully run a family the employees of The automatic thing that gives each In terms of the menu of the love poured into is a testament business. Gravediggers, with Alfreda staff member a sense of pride” tapas bar, The Gravediggers to its success. The couple enthusiastically saying: “The pub is special in the establishment. Clearly has a lot to offer. Ciaran loves to 26 Less Serious Stuff @FFTresource | March 2019

Bizarre stories from the world of Less Serious Stuff foodservice to disclose a price for the beans, which will largely be determined by the cost of suborbital rocket launches. Rocket Lab is one such company providing suborbital launch services and prices run from $6m a go - meaning these could potentially be the most expensive coffee beans on the planet.

Nestlé Releases Kit Kat Ice Cream Nestlé has released what is sure to be the biggest ice cream for summer 2019 - a Kit Kat ice cream, which comes in the form of a drumstick cone. Nestlé has a significant presence in the ice cream sector via its brands Dreyer’s and Haagen-Dazs, and the twist of an ice cream cone with Kit Kat pieces is sure to set consumer tongues wagging. Each cone is covered with chocolate, which itself is laced Woman Attempts well over 39 pounds for it only through with Kit Kat pieces to Sell Takeaway been sat here for a few hours and roasted peanuts. Inside and need gone ASAP message Space Roasters using space technology.” is vanilla ice cream hiding on Facebook for £5 me for dish info,” read the ad. The company claims to a fudge centre, with a solid An unnamed woman in She later divulged that the Plans to Roast have patented what they call chocolate bottom tip. England has gone viral after order was four chicken balls Coffee Beans in a “Space roasting capsule”, This isn’t the first time she tried to sell her cold, with sauce (“Undipped”), rice, in which heat from reentry Nestlé has played with its largely uneaten Chinese prawn crackers, chicken curry Space takeaway on Facebook for £5. A new startup company will be evenly distributed drumstick line of ice creams. (“Untouched”), chicken satay, The woman, who lives in called Space Roasters is around four cylinders - each Previous releases include a crispy chilli beef, chow mein, Devonport, posted an advert planning to use the residual containing 75kg of coffee toasted S’mores drumstick, and “Half a bag of cold chips”. on the Plymouth Crazy Sell heat generated from reentry beans. As the beans will be a peppermint chocolate The post garnered over and Buy page that included a from space to roast coffee freely floating thanks to the edition and even one mae with 30 comments, including photo of the appetising dishes, beans. lack of gravity, the roasting Butterfinger candies. suggestions that it be put in the along with a price tag of £5. In an interview with Room process will be a more even The Kit Kat Cone is initially freezer instead. “Left over Chinese paid magazine, founders Hatem process than that possible on available only through Alkhafaji and Anders Cavallini earth. The roasting capsule Kroger stores in the said that space is where then lands with the aid of US, although a larger they needed to go to create parachutes which can then nationwide rollout is the perfect cup of coffee: be recovered. “The entire possible in the future. “Coffee has been roasted the process will last only 20 A four pack will set you Puzzle 1 (Hard, difficulty rating 0.75) Corner minutes but will end with a back $3.99, or you can Puzzle same way for centuries now, marvelous aroma as the hatch pick up an eight pack for and as space science has 5 1 improved many technologies, is opened,” the founders told $6.49. we believe it is time to Room magazine. 3 9 5 7 revolutionize coffee roasting Space Roasters is yet 9 5

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Puzzle 1 (Hard, difficulty rating 0.75) 5 8 7 4 2 6 1 9 3 4Generated 3 1 9by 5http://www.opensky.ca/sudoku 8 7 2 6 Last on ThuMonth’s Feb 14 16:39:14 2019 GMT. Enjoy!Solution 6 9 2 7 1 3 4 8 5 9 1 8 5 6 7 3 4 2 Send your completed puzzle in 3 2 5 1 9 4 6 7 8 to FFT.ie, Top Floor 59 Merrion Square Dublin 2 to be in with a 7 4 6 8 3 2 5 1 9 chance of winning a new set of 2 5 9 6 4 1 8 3 7 Wusthof Trident knives worth 1 7 3 2 8 5 9 6 4 over €400.­ 8 6 4 3 7 9 2 5 1

Generated by http://www.opensky.ca/sudoku on Thu Feb 14 16:39:14 2019 GMT. Enjoy! May 2019 | @FFTresource Letters 27

and business Your Letters queries answered... I run a gastro pub in a my door. I would This is going to seem could be done to improve chicken goujons and West of Ireland seaside appreciate suggestions like a joke, but I need the ventilation? It won’t get chips, or slices of pizza, town. We’re holding on this. advice in dealing rid of the problem but it if requested. our own despite the with a serious issue might reduce it a bit. A number of parents increase in the VAT The bad news is, it’s often that’s been reported Saving that, maybe some have asked if we could rate on hospitality. the alcohol that gives good to me several times in light-hearted, anti-flatulence give them healthy but Customers seem to wines their great taste, but my pub. The issue of signs might actually do the nonetheless appealing have accepted the fact the good news is, producers flatulence has become trick? I remember as a child choices for their that we’ve needed to have begun responding to so bad that some of there were signs in our local children. I know that up the prices on our the increasing demand for my regular customers public swimming pool that kids don’t care too menus. low or non-alcoholic wines have said they will said “Please don’t pee in much for salads, and What we’re struggling and the offering has greatly no longer come here our pool, we don’t swim in sandwiches remind with a little is the lack improved. In addition to if the problem isn’t your toilet”. I always found them of school, so ideas of options we have the more stringent drink- solved. I don’t mean it hilarious but the message would be welcome! on our wine and beer driving laws, many people to stereotype a gender was serious nonetheless. menu for non-drinkers. are seeking out low-alcohol but the smell can be Maybe sit down with your There are plenty of things The change in the drink versions of their favourite particularly bad when staff and work on funny kids will love that still look driving laws, which beverages for health and large groups of men are slogans that will hopefully colourful on a plate and are were implemented in dietary reasons. present. A gang of about make customers think twice pleasing to younger palates. October, has seen a Admittedly, the 20 were in watching the before they fart in your bar. Children tend to like pasta, huge surge in people supermarket offering rugby over the weekend so a spaghetti bolognaise not willing to have even of low-alcohol wines and people standing I run a busy café with good quality beef and one beer on a night continues to be pretty close to them were in a suburban area plenty of veg is an option. out if they’re driving dismal and are probably literally gagging with and mothers and kids Another idea would be (which is totally fair best avoided if you’re the smell. And it’s not comprise a big part to offer kiddies’ nachos; and understandable). looking to add a few options just the customers who of my clientele. My pile them up with lots of From our perspective, to your menu. However are finding this hard to daytime menu mostly goodness. You could slightly we hadn’t been quite some very reputable and deal with – some of my comprises salads, alter the traditional burger ready for this change established brands have staff complained to me wraps, sandwiches, and chips dish by using in habits, and our non- been pioneering decent too. What do I do, short quiche, soups etc. I sweet potato fries, veggie alcoholic offering is and affordable low and of putting up a ‘NO don’t do a kiddies’ burgers, and a wholegrain quite limited. We have non-alcoholic wines for FARTING’ sign in the menu as such, but bread bun. a small selection of quite some time now. Some pub?! we’re happy to provide non-alcoholic beers, but examples include Spanish people are increasingly producer Torres, through While it’s easy looking for alcohol- their Natureo range, the to snigger at this free craft beers, which Californian Sutter Home has problem (because we don’t have. When its Fre range, and if you’re we all laugh it comes to wine, we looking for bubbly, the St childishly at farts), it’s Connect with us on only offer one bottle of Regis range has proved no joke at the same red, and one bottle of popular. time if customers Twitter for the white non-alcoholic, When it comes to non- are threatening and customers have alcoholic beer, the list really to leave with the described them both as has become quite vast. smell. Not taking “horrible”! Pretty much all the main from the brilliance I know that the brands are now offering their of the smoking ban, latest, breaking obvious solution to own versions, with Becks but once the smell this is to broaden our and Heineken probably the of cigarettes were stock, but I don’t want most popular of this group. eliminated from news and to just randomly order The craft beer options are pubs, other smells non-alcoholic wines widening out constantly; were more obvious. from the first website Maisels, Brewdog, While every bar is industry chatter I stumble on and hope Krombacher, Mikkeller – to going to have this for the best. I am aware name but a few - are testing issue, it does seem that finding ones that well. to be particularly @FFTresource taste good can be It might be an idea to emphasised in your tricky, so I’d like to host a tasting night of non- pub. You haven’t give this some thought. alcoholic wines and beers, really described the Similarly with beers, I and base your choices on premises to me, but know the alcohol-free the feedback. Don’t forget to I’m presuming it’s a range is excellent but include ciders in your plan smallish place where I’m keen to choose ones – with the summer around air gets trapped quite that bring non-drinking the corner they will be in easily? Do you think customers through demand too. there is anything 28 Restaurants Association Approved Suppliers May 2019 |@FFTresource May 2019 |@FFTresource Restaurants Association Approved Suppliers 29

Norton www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 Soft Furnishings CORCORAN www.nortongroup.ie 01 844 5555 Kitchen Supplies Norton Norton Nisbets How to use the Salamanders Nisbets www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 FOOD EQUIPMENT Nisbets www.nisbets.ie 021 494 6777 Grease Management Trays www.nisbets.ie 021 494 6777 Norton Corenex Nisbets Disposable Products CATERING SYSTEM SPECIALISTS Norton www.nortongroup.ie 01 844 5555 www.corenexgroup.com 061 603703 www.nisbets.ie 021 494 6777 Approved Suppliers Directory www.nortongroup.ie 01 844 5555 Norton Mincers Hygienic Wash Stations Disposable Food Containers Steamers Nisbets Nisbets www.nortongroup.ie 01 844 5555 BWG Foodservice The directory is in alphabetical order. 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Norton www.bwgfoodservice.ie 021 454 8700 Carraig Linen & Laundry service www.nortongroup.ie 01 844 5555 Vegetables Vernon Catering BWG Foodservice http://www.carraiglinen.ie Food Suppliers www.vernoncatering.ie 01 7072364 www.bwgfoodservice.ie 021 454 8700 01 452 4295 www.beoir.org Foodservice Suppliers I Ice Cream Vernon Catering Nisbets Bakery BWG Foodservice www.vernoncatering.ie 01 7072364 www.nisbets.ie 021 494 6777 BWG Foodservice www.bwgfoodservice.ie 021 454 8700 Norton www.bwgfoodservice.ie 021454 8700 Cúlcow Artisan Ice Cream www.nortongroup.ie 01 844 5555 M And D Bakery www.culcow.com 087 2526543 Furniture www.manddbakery.ie 051 378 080 Bottle-Cooling Systems CIA - Catering Innovation Agency Interested in the North American market? Vernon Catering Bar Stools www.vernoncatering.ie 01 7072364 Nisbets Ireland www.nisbets.ie 021 494 6777 www.ciaireland.ie Cereals 01 517 9088 / 059 910 5020 BWG Foodservice Norton www.nortongroup.ie 01 844 5555 Nisbets www.bwgfoodservice.ie 021 454 8700 www.nisbets.ie 021 494 6777 Join Food for Thought - FFT.ie on a trade mission to the USA's Centennial Vernon Catering Beds & Bedlinen 'For all of your restaurant needs Norton www.vernoncatering.ie 01 7072364 Carraig Linen & Laundry service www.nortongroup.ie 01 844 5555 http://www.carraiglinen.ie front & back of house!' 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directory2_update.indd 30-31 27/05/2019 12:55 30 Restaurants Association Approved Suppliers May 2019 |@FFTresource May 2019 |@FFTresource Restaurants Association Approved Suppliers 31

Counters Meat www.nisbets.ie 021 494 6777 Systems Multi-Temparature www.cwt.ie Long Ways Tipperary Cider Ceramics & Chinaware CIA - Catering Innovation Agency BWG Foodservice Norton CashGuard Refrigerations Costa Systems www.longwayscider.ie Nisbets 046 903 6061 0860434774 Ireland www.bwgfoodservice.ie 021 454 8700 www.nortongroup.ie 01 844 5555 www.cashguard.ie 01 455 9511 CIA - Catering Innovation Agency www.nisbets.ie 021 494 6777 www.costasystems.ie MunsterGroup Insurance www.ciaireland.ie Oils Children’s Furniture Marron Chalk Boards Ireland Norton Cater Care Ltd 065 684 1766 www.nortongroup.ie 01 844 5555 01 517 9088 / 059 910 5020 BWG Foodservice Nisbets www.shopbling.net 087 2667 354 www.ciaireland.ie 061-469008 www.munstergroup.com Norton Display Cabinets www.bwgfoodservice.ie 021 454 8700 www.nisbets.ie 021 494 6777 Cigarettes 01 517 9088 / 059 910 5020 www.catercare.ie Musgrave MarketPlace www.nortongroup.ie 01 844 5555 SEGRAVE HOUSE CIA - Catering Innovation Agency Norton BWG Foodservice Nisbets see ad under PASTA Caterline Catering Equipment www.musgravemarketplace.ie Ireland Vernon Catering www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 Cutlery 19/20 EARLSFORT TERRACE www.bwgfoodservice.ie 021 454 8700 01 401 9011 01 883 5155 Norton Catering Disposables Ltd www.ciaireland.ie www.vernoncatering.ie 01 7072364 Reception Furniture & Cigars www.caterline.ie ProViro Environmental Services 01 517 9088 / 059 910 5020 www.nortongroup.ie 01 844 5555 www.cateringdisposables.ie DUBLIN 2 Beechmount Farm, Fethard, Co. Tipperary Organic Produce Counters BWG Foodservice Conaty Food & Catering Suppliers www.proviro.net Nisbets Tel: 01 257 5250 BWG Foodservice Nisbets www.bwgfoodservice.ie 021 454 8700 Refrigerators 01 860 5600 01 820 2188 www.nisbets.ie 021 494 6777 TEL: 01 475 2903 www.bwgfoodservice.ie 021 454 8700 www.nisbets.ie 021 494 6777 CIA - Catering Innovation Agency www.conatycatering.com Reach Retail Services Condiments Containers Norton Energy Management Genovese Foods Norton Ireland Dawn Meats 023 8863850 Nisbets EMAIL: [email protected] www.nortongroup.ie 01 844 5555 052 6131151 www.genovese.ie 01 474 1044 www.nortongroup.ie 01 844 5555 Services www.ciaireland.ie 051 309 200 www.reachretailservices.ie www.nisbets.ie 021 494 6777 Bord Gais Networks WEBSITE: www.thefirm.ie Hot Cupboards Vernon Catering 01 517 9088 / 059 910 5020 www.dawnmeats.com Time Point Ltd Norton e-mail: [email protected] Storage Systems www.bordgais.ie/networks 1850 411 Nisbets www.nortongroup.ie 01 844 5555 CIA - Catering Innovation Agency www.vernoncatering.ie 01 7072364 Nisbets Dublin Food Sales 01 406 7610 Ireland 511 www.nisbets.ie 021 494 6777 Norton Pasta www.nisbets.ie 021 494 6777 01-8303833 www.timepoint.ie Flogas Norton www.nortongroup.ie 01 844 5555 Ware Washing www.ciaireland.ie www.cashelblue.com BWG Foodservice Norton www.dublinfoodsales.ie The Food Safety Company 01 517 9088 / 059 910 5020 www.flogas.ie 041 983 1041 www.nortongroup.ie 01 844 5555 Edward Dillon & Co. 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Norton www.bwgfoodservice.ie 021 454 8700 Carraig Linen & Laundry service www.nortongroup.ie 01 844 5555 Vegetables Vernon Catering BWG Foodservice http://www.carraiglinen.ie Food Suppliers www.vernoncatering.ie 01 7072364 www.bwgfoodservice.ie 021 454 8700 01 452 4295 www.beoir.org Foodservice Suppliers I Ice Cream Vernon Catering Nisbets Bakery BWG Foodservice www.vernoncatering.ie 01 7072364 www.nisbets.ie 021 494 6777 BWG Foodservice www.bwgfoodservice.ie 021 454 8700 Norton www.bwgfoodservice.ie 021454 8700 Cúlcow Artisan Ice Cream www.nortongroup.ie 01 844 5555 M And D Bakery www.culcow.com 087 2526543 Furniture www.manddbakery.ie 051 378 080 Bottle-Cooling Systems CIA - Catering Innovation Agency Interested in the North American market? Vernon Catering Bar Stools www.vernoncatering.ie 01 7072364 Nisbets Ireland www.nisbets.ie 021 494 6777 www.ciaireland.ie Cereals 01 517 9088 / 059 910 5020 BWG Foodservice Norton www.nortongroup.ie 01 844 5555 Nisbets www.bwgfoodservice.ie 021 454 8700 www.nisbets.ie 021 494 6777 Join Food for Thought - FFT.ie on a trade mission to the USA's Centennial Vernon Catering Beds & Bedlinen 'For all of your restaurant needs Norton www.vernoncatering.ie 01 7072364 Carraig Linen & Laundry service www.nortongroup.ie 01 844 5555 http://www.carraiglinen.ie front & back of house!' National Restaurant Association Show, May 2020, Chicago 01 452 4295 Cold Rooms 01 4524295 CIA - Catering Innovation Agency Bespoke Furniture Ireland Nisbets [email protected] I www.ciaireland.ie Clongowney Artisan Food Ltd www.nisbets.ie 021 494 6777 01 517 9088 / 059 910 5020 mobile: 00353 87 2526543 Norton Miscellaneous For editorial content and ideas, contact Mark Murphy at email: [email protected] www.nortongroup.ie 01 844 5555 Freezers CIA - Catering Innovation Agency Chairs Cash Registers & ePos Ireland Nisbets +353 86 333 1550 or email [email protected] www.ciaireland.ie 01 517 9088 / 059 910 5020 Ingredients Nisbets BWG Foodservice www.nisbets.ie 021 494 6777 www.bwgfoodservice.ie 021 454 8700 to the Providers Norton For advertising opportunities, contact Thomas Holland at Genovese Foods www.nortongroup.ie 01 844 5555 www.genovese.ie 01 474 1044 Oriel Sea Salt Food Services Frozen Cocktail Makers +353 87 946 3525 or email [email protected] www.orielseasalt.com 041 988 9624 Nisbets Vernon Catering www.nisbets.ie 021 494 6777 www.vernoncatering.ie 01 7072364 Norton Industry same day delivery www.nortongroup.ie 01 844 5555 Cheese Juice Drinks BWG Foodservice BWG Foodservice Ice Makers & Crushers T: (01) 707 2364 Nisbets www.bwgfoodservice.ie 021 454 8700 www.bwgfoodservice.ie 021 454 8700 Call US to order Cashel Irish Farmhouse Cheesemakers Vernon Catering T: (01) 707 2365 www.nisbets.ie 021 494 6777 Norton www.cashelblue.com 052 613 1151 www.vernoncatering.ie 01 7072364 www.vernoncatering.ie www.nortongroup.ie 01 844 5555

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directory2_update.indd 30-31 27/05/2019 12:55 * UFS Consumer Online Survey, Cambridge Direction 2018 (n=800) ** Nielsen Retail IRE Grocery Value Sales MAT 04/11/2018 *** Open to bona fide caterers from independent pubs, bars and inns, hotels, restaurants, cafés, sandwich and snack bars, where customers are eating onsite. In UK and Ireland aged 18+, prize draw closes 30/04/19, terms and conditions apply, see website for details.