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NEW! Supplier directory .ie starts on p24 Ireland’s Food & Drink Platform FFT“Anything is good if it’s made of chocolate.” Jo Brand October 2017

Excellent Job Opportunities at Winter Vegetables The Trouble with Irish Whiskey Winter Hot Beverages Alcohol is a Drug Fire Restaurant & Lounge Irish Trends and Continuing the discussion from part Being prepared for the coming festive And must be legislated Exciting positions available...... p3 Innovations...... p8 one...... p10 period...... p19 as such...... p20 Major Gathering at the Irish Pubs Global Awards ver two days, 9th and ity industry. 10th October, The Irish “While social, great fun and OPubs Global Gathering we attract a lot of personali- is on course to be a major suc- ties, this global network has cess and the largest ever. The been developing as a route event is organised by EnCircle to market for everything from 360 on behalf of the Irish Pubs potato chips to advanced soft- Global Federation. ware management systems,” It culminates at the Mansion according to Enda O’Coineen, House Tuesday 10th when over President of Irish Pubs Global. 400 pub owners & managers gather for the Global Awards Ceremony in Dublin’s Mansion House. Awards range from the GRID Fiance Lifetime Achieve- ment Award to the Magners Best irish Pub and O’Hara’s Craft Brew experience. International visitors from Minister Creed speaking at the Middle East to the US and the September 28th event at mainland Europe, are joined the Merrion Hotel. by leaders in the Irish hospital- ... cont on page 12 SPECIALISTS IN Disposable Food Packaging, Cleaning And Hygiene Products Leading Entrepreneur Ed Harty Says... “Time Is Now Right For Ireland To Take Own- ership As Leaders In The Hospitality Brand Space In Food And Drink Globally”.

arty added that while it’s Failte, Enterprise Ireland and brand Ireland. clearly not ‘one size fits Bord Bia and brands from This was the subject of a Hall,’ there is an urgency Paddy Power to Guinness, Ker- workshop on September 28th for all Irish brand owners – and rygold and many more, there in Dublin, hosted by Tourism indeed aspiring brand own- is great potential for joined-up Ireland with participants who ers – to work together with the strategic thinking. ranged from the Minister for state agencies who he says do He was clear there is poten- Food & Agriculture, Michael great work. tial for scale and all of these Creed T.D.; and Kevin Lane, However, Harty said that enterprises compete, but work CEO of Ornua (owner of the Call when you add DFA, Creative strategically together to lever- Kerrygold brand); to Tom 01 257 5250 Ireland, Tourism Ireland, Bord age the enormous potential of Keogh of Keogh’s Crisps. US www.cateringdisposables.ie A Personal Approach to Service follow us ... cont on page 16 Image courtesy of Huhtamaki

Where Ireland’s Food & Drink Professionals Get Their News & Views Concept 4.indd 1 08/09/2017 08:41

Food For Thought Oct17.indd 1 04/10/2017 13:29 2 News @FFTresource | Oct 2017 Locals Want Music Ban on Central Bank Restaurant Profits Slip at Conrad Hotel submission by locals “We see this overall develop- in the Temple Bar area ment as something that could Ais requesting that live ‘raise the game’ in Temple Bar, music be banned from the pro- providing a new destination at- posed rooftop bar and restau- traction for Dubliners and visi- rant atop the former Central tors alike”. Bank building. Hines and Peterson, the The planning submission property groups that jointly was lodged by the Temple Bar bought the Central Bank build- Residents Group, and warned ing, jointly lodged plans for against the “Dire prospect” of a €75m redevelopment of the ublin’s five star Conrad another pub or nightclub being iconic building. The application Hotel recorded a prof- established in the area. The includes converting the current its slip of 22% last year, group otherwise welcomes the rooftop into a bar and restau- D down to €1.78m compared to the redevelopment, with spokes- rant, with a 360 degree viewing same period a year previous. person Frank McDonald saying deck overlooking the city. Newly filed accounts from Earlsfort Centre Hotel Propri- etors Ltd showed a slight gross profit increase, up from €8.7m Canadian Travellers to Read all About Ireland to €8.8m. In line with the major- group of travel writers Dana Welch, Tourism Ire- ity of other hotels in Dublin, the from Canada took part in land’s Manager in Canada, Conrad is benefitting from the Aa fact-finding visit in Ire- said: “We were delighted to tourism boom and is recording land’s Ancient East and North- invite these travel writers to record occupancy. The hotel is ern Ireland recently, as guests visit Ireland’s Ancient East and operated via a long term man- of Tourism Ireland, Fáilte Ireland Northern Ireland – helping us agement agreement with Hilton and Tourism NI. to spread the good news about Worldwide. The writers represented a the island of Ireland through the As part of the accounts, com- number of Canadian media out- media in Canada. The journal- pany directors stated that they lets, including the Toronto Sun ists have been really impressed had invested in the business in re- newspaper. Their itinerary in- by our scenery, the range of cent years and will continue to do cluded a culinary class at Bally- things to see and do, as well as so. The property has undergone knocken House in Co. Wicklow, by the friendliness of the people significant upgrades over the last the Brú na Bóinne Visitor Centre, they met.” 18 months, including a total re- the Hill of Tara and the Cooley Tourism Ireland is rolling out a vamp of the main foyer area and Peninsula. The group also took new programme of promotions its food offering. part in a Game of Thrones Ex- in Canada this autumn, which in- Staff costs increased by €300k, perience in Castle Ward and cludes co-operative promotions up to €5.3m, as the employee walked around Belfast’s Cathe- with airline and tour operator count increased from 164 to 179. Canadian travel writers at Castle Leslie Estate in Monaghan, with dral Quarter as part of Culture partners, email marketing and Jocelyn Black, Tourism Ireland (back, second left); and Ellen Night on Friday 22nd Septem- social media promotions, as Redmond, Fáilte Ireland (back, right). Pic: Manuel Lavery. ber. well as online advertising. Ballsbridge Restaurant Refused Contacts: In this Issue... Planning Extension For any editorial, pr or content related queries please contact: [email protected] Tel: +353 1 254 9860 Winter Vegetables Irish Trends and Innovations ...... p8 For subscriptions, accounts or general enquiries please contact: [email protected] Tel: +353 1 254 9860 The Trouble with Irish Whiskey armer Brown’s restaurant Continuing the discussion from part one ...... p10 in Ballsbridge has been Queries with relation to advertising should please be Frefused a planning per- addressed to: [email protected] Tel: +353 1 254 9860 Irish Pubs Global mission extension, effectively forcing the restaurant to close. Gathering publicans the world over to Dublin ...... p12 All material copyright 2017. No part of this publication Temporary planning permis- may be reproduced, stored in a retrieval system or sion was granted for the restau- transmitted in any form or by any means without the Winter Hot Beverages rant in 2013, which is situated prior consent of the Publisher. Opinions and comments Being prepared for the coming festive period ...... p19 in a converted 1950s house herein are not necessarily those of the Publisher. Whilst in the residential area of Bath every effort has been made to ensure that all information Alcohol is a Drug Avenue. Dublin City Council contained in this publication is factual and correct at And must be legislated as such ...... p20 initially refused an application time of going to press, the Publisher cannot be held for a permit extension, with the responsible for any inadvertent errors or omissions Irish Craft Beer Festival council noting a level of “Noise contained herein. and general disturbance” to The evolution of Irish beer festivals ...... p21 local residents. FFT.ie, Top Floor, 60 Amiens Street, Dublin 1 The owners of Farmer Weird News Brown’s unsuccessfully ap- This Month’s Poll: Some of the stranger news stories from this month ...... p22 pealed the decision to An Bord Do you think the hospitality industry is ready for a Pleanála. The board stated VAT increase? Letters there were ongoing issues of Your questions answered ...... p23 noncompliance with regard to Answers to [email protected] operating hours, and that a can- opied outdoor seating area and Last Month’s Poll: large plastic sign did not have Design... appropriate permission. The Are you concerned about recruiting emough staff board surmised that were the for the coming busy winter period? Clear Designs restaurant to continue trading, Telephone: 01 445 9363 it would damage the residen- Yes: 63% No: 37% [email protected] Clear Designs tial and visual amenities of the www.cleardesigns.ie area.

Food For Thought Oct17.indd 2 04/10/2017 13:29 Oct 2017 | @FFTresource News 3 Excellent Job Opportunities at Fire Restaurant & Lounge ... cont from page 1 IRE Restaurant and & Payroll Assistant to join a Lounge Is a multiaward busy finance team. Fwinning venue located Lastly, Fire are currently in the heart of Dublin 2 in the recruiting a number of Bar popular Dawson Street and St and Waiting Staff to join their Stephens Green Vicinity. award-winning bar team. FIRE’s dining room was orig- Please note all our customer inally built in 1864 as the Lord facing roles require high level Mayor’s ‘Supper Room’and English and all our roles re- features incredible vaulted quire a valid working permit. ceilings, stained glass win- dows and a beautiful terrace overlooking the Lord Mayor’s Garden. Today it is the most historical and impressive din- ing room in Dublin. FIRE’s menu focus is on utilising fresh in-season, local produce to create award win- ning dishes, bursting with fla- vour. They are currently recruit- ing to fill a number of exciting positions at FIRE Restaurant & Lounge. The first of these sees them seeking an enthusiastic, cre- ative, customer focused Bar Manager to lead their bever- age team. The second is an exciting opportunity for a highly moti- vated and ambitious Accounts

Pledge your Support to Pieta House with Lyons Tea ctober 10th marks over 11,500 calls on our 24/7 World Mental Health helpline. All of this help and ODay each year, a day support is offered at no charge that helps raise awareness for so partnerships such as the one mental health issues across the with Lyons tea play an import- globe. Much closer to home, ant role in ensuring we continue we are all too familiar with to offer these services”. tragic stories of people who have taken or tried to take their Hope, Self-Care and Accep- own lives. tance Ahead of World Mental Talking about Pieta House, Health Day, Brian Higgins, Brian said: “Our vision is of CEO of Pieta House has a sim- a world where Suicide, Self- ple message: “Irish people are Harm and Stigma have been great storytellers but some- replaced by Hope, Self-Care times we are often reluctant to and Acceptance. The reality talk about how we are feeling is that our society is fractured, in ourselves. Let’s try listen to people come to us in this frac- each other a bit more and pay tured state, not broken, but in attention to how we’re feeling. need of care and repair. Facili- You can never underestimate tating people to repair and find Jim Reeves, Customer Director Ireland at Unilever Food Solutions; Brian Higgins, CEO of Pieta House. the power of talk.” a new future is what we seek to Pic: Andres Poveda. He added: “On average, one do. in four people will experience “The Japanese have a won- teachers in secondary schools ditionally, trade customers can riencing suicidal ideation, sui- a mental health issue at some derful art of KINTSUGI. They across the country to help build pledge their support online at cidal bereavement or engaging point in their lives, that’s nor- take broken clay, pots, vases, their own personal resilience to ufs.com/pietahouse and Lyons in self-harm. mal and we need to stop pre- sculptures and they repair cope with life ahead of them. will donate 50c to Pieta House. If you, or anyone you know, tending it’s not. People don’t them with molten gold, they Customers of Unilever Food has been affected by the issues just wake up one day and feel literally fill in the cracks with Lyons partners with Pieta Solutions will also have the raised in this article or know suicidal. There’s a process that gold, creating a finished prod- House for second year opportunity to make a charita- someone in need of the ser- leads them towards suicidal uct stronger and more beauti- 2017 is the second year of the ble donation worth €5 to Pieta vices of Pieta House, you can crisis and we have to be aware ful than before, celebrating the Lyons Tea partnership with House by using their Chef arrange an appointment in one of this. cracks, celebrating the history Pieta House and sees the char- Rewards loyalty programme of their centres across Ireland. “Since we opened Pieta of its vulnerability. That’s what ity take over special cases of during September and Octo- House in 2006, over 29,000 we are about in Pieta House”. Lyons Original 600. Lyons in- ber. Check out ufschefrewards. Visit www.pieta.ie people have come through our Alongside the counselling vites trade customers to pledge com. Email: [email protected] doors at the point of suicide or and support services, Pieta their support to Pieta House For more details on how actively engaging in self-harm. House has a number of training and, for every special case of to Pledge your Support with In an emergency call 1800 Last year alone we saw over and education programmes, Lyons Original 600 purchased, Lyons, visit ufs.com/pietahouse. 247 247 5,800 clients in our face to face such as its resilience academy Lyons will donate 50c to the Pieta House offers free help therapies and responded to that works with students and charity, while stocks last. Ad- and support for people expe-

Food For Thought Oct17.indd 3 04/10/2017 13:29 4 News @FFTresource | Oct 2017 Trinity Purchasing Enters Agreement SiSú Grabs Great Taste Star rish snacks startup SiSú is their aroma, flavour freshness with Choice Hotels Europe celebrating, having won its and balance of ingredients. Ifirst ever Great Taste star “We are thrilled to receive 2 for its Super Green Smoothie prestigious Great Taste Awards and Zesty Summer Fruits cold for our products. We decided pressed fruit and veg products. to enter the awards this year Out of over 12,300 interna- after continually receiving pos- tional products to be judged, itive feedback from consumers SiSú was awarded a one star about how delicious our product Great Taste award, which range tastes. We are delighted means judges dubbed its more and more retailers, cafes, smooothies “simply delicious”. hotels, restaurants and busi- Great Taste is widely ac- nesses are now stocking the knowledged as the most re- SiSú range. It instantly boosts spected food accreditation their health and well being offer scheme for artisan and spe- for customers,” explained SiSú’s ciality food producers, and is Head of Marketing Austin Mc- judged by over 500 chefs, food Ginley. critics, producers and more SiSú is available in over 200 more every year. shops across Ireland and is rinity Purchasing has an- of over 400 suppliers. Hotels – a brand whose ambi- In describing SiSú’s juice, the growing its presence every nounced a procurement Trinity Purchasing com- tion to give guests value-for- judging panel praised them for week. Tagreement with Choice bines the procurement needs money alongside high-quality Hotels International, which of its various clients to de- services aligns closely with will see the former becoming liver services at a competi- our mission. I look forward to a preferred procurement re- tive price. By making use of working with Choice Hotels source with exclusive rights Trinity Purchasing’s collective going forward, as part of a to source branded products activities, Choice Hotels could fruitful relationship.” for some of Choice’s hotel potentially unlock consider- Choice’s Senior Vice Pres- brands, including Clarion, able savings for many of its ident of International Mark Comfort and Quality, in select European franchisees whilst Pearce saod: “we are looking European countries. optimising quality, level of forward to leveraging Trinity’s Globally, Choice Hotels service, or specific logistical purchasing power to further International franchises over needs – all of which are con- enhance our value proposi- 6,500 hotels in 40 countries. sidered when vetting potential tion. By working with local re- The company has selected suppliers. sources in the EU we can be Trinity Purchasing to supply Jim Murphy, CEO of Trinity assured that our hotels and high-quality, cost-effective Purchasing parent company guests are getting access to collective products and ser- PREM Group, commented: the highest quality products.” vices to clients across the hos- “We are thrilled to have con- pitality industry, via a network cluded a deal with Choice Mentoring Scheme Helping Chefs Prep for New Additions áilte Ireland recently The event is the first of hosted a new industry a number of Commis Chef Fmentoring programme, Mentoring Programmes Fáilte aimed at training commis chefs Ireland is holding across the in how to support aspiring chefs country over the next number wanting to join the hospitality of weeks. Subsequent work- trade. shops include events planned The two day Commis Chef for midlands, west and south Mentoring Programme took will also involve guidance from place on September 19th & leaders in the industry. 20th at the Cooks Academy and Director of Business Devel- in Brooks Hotel, Dublin. opment in Fáilte Ireland, Paul This programme is part of Keeley, explained: “A very Fáilte Ireland’s response to significant part of the new address the skills shortage Commis Chef Apprenticeship that currently exists within the Programme will be work-based culinary industry. The pro- learning, so it is crucial that the gramme will prepare current training and support available practitioners to provide aspir- within the workplace will be of ing future chefs with an expe- a high standard. Fáilte Ireland rience within the workplace, is determined to ensure the as entrants enroll for the new success of the new apprentice- Commis Chef Apprenticeship ship scheme and we are very Programme, which has been much focused on working with developed by SOLAS with the the industry at ground level to support of Fáilte Ireland, the create the best educational en- L-R: Niall McKenna, Chef Proprietor Hadskis; Caroline Byrne, Failte Ireland; Stuart Wildsmith, University College Birmingham; Paul Kelly, Merrion Hotel; Michelle Kavanagh, University College Irish Hotels Federation (IHF) vironment to deliver great Irish Birmingham; Oliver Sullivan, Failte Ireland. Pic: Iain White/Fennell Photography. and the Restaurants association chefs for years to come.” of Ireland (RAI). Tim Fenn, Chief Executive ship role to play. They have the to solving the skills shortage imperative that restaurants and The two day workshop fo- of the Irish Hotels Federation, potential to change the way we our sector. We are delighted hospitality businesses feed into cused on the importance of stated: “This commis chef attract, develop and retain new that Failte Ireland in association the apprenticeship scheme lo- being a mentor. Niall McKenna, apprenticeship programme people into our industry.” with our colleagues in the Irish cally and utilise the opportunity from James Street South, Bel- presents a great opportunity Adrian Cummins, Chief Hotels Federation have deliv- to upskill existing staff who want fast, spoke about the role of the for those who are interested in Executive of the Restaurant ered on our commitment to to pursue a career as a chef or mentor and the importance of pursuing a culinary career with Association, further empha- establish a Commis Chef Pro- take on an apprentice chef in nurturing people in the work- an earn and learn model. Men- sised: “The Commis Chef Pro- gramme for the sector with the their establishment.” place. tors have an important leader- gramme is one step on the road support of Solas and ETBI. It’s

Food For Thought Oct17.indd 4 04/10/2017 13:29 Oct 2017 | @FFTresource News 5 Ancient East Food & Drink Guide Launched

áilte Ireland has launched increase sales and a new guide for Ireland’s revenue growth for FAncient East, encour- their business. aging food businesses to be- Fáilte Ireland’s come equipped with the tools Head of Ireland’s to provide visitors with a top Ancient East, Jenny class experience. De Saulles, ex- Ireland’s Ancient East – A plained: “Everyone Guide for Food and Drink Vis- has a role to play in itor Experiences was unveiled delivering the best at a workshop in the Killeshin possible visitor ex- Hotel, Portlaoise. perience and Fáilte Research has shown that Ireland are de- while there are strong food- lighted to support based visitor experiences the development available in the region, some and delivery of the are not aligned to local his- food and drink vis- tory of the Ancient East brand. itor experience in Fáilte Ireland wishes to ad- Ireland’s Ancient dress this gap by implement- East. In essence, ing a programme to deliver a our purpose is to food experience to the visitor make Ireland’s An- based on place and past. cient East the most The workshop was fa- engaging, enjoy- cilitated by Tina O’Dwyer, able and accessible professional trainer who spe- cultural holiday ex- cialises in food tourism with a perience in Europe, pragmatic and results-driven by their very nature approach to professional de- food and drink are velopment. This two-phase among the most en- training and support pilot pro- gaging and enjoy- gramme will provide mento- able of all.” Claire Canning, Slane Distillery, Co Meath; Justine Carey, Fáilte Ireland and Mary Bulfin, Wild Food Mary, Birr, Co ring, sales training and help Offaly. Pic: Patrick Browne. with promoting and selling to

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Food For Thought Oct17.indd 5 04/10/2017 13:29 6 News @FFTresource | Oct 2017 Teeling Releases FSAI Provides Charitable New Brabazon Port Food Donation Guidance he Food Safety Author- and confidence for businesses Cask Bottling ity of Ireland (FSAI) has that want to donate their sur- Tpublished guidance docu- plus food and for charities that ments for food businesses con- eeling Whiskey has re- aim with our Braba- receive surplus food donations. sidering donating to charities, We hope the guidelines will en- leased the second in its zon Bottling Series is to ensure that the highest food courage more food businesses Tlatest series of limited to create full bodied safety standards are maintained to start donating their surplus edition single malts, titled the tasting experiences for to protect consumer health. Brabazon Bottling Series No. people who enjoy the The four new documents food to charities in Ireland.” 2. added complexity and were produced in light of the Dr Pamela Byrne, Chief Exec- The Brabazon Bottling Sin- taste that fortified wine growing awareness to reduce utive, FSAI, said: “Both receiv- gle Malt Series focuses on maturation imparts. The food waste, as well as the in- ing charities and donating food creating a full flavoured taste response to our first crease in food donations to help businesses must abide by food that pays homage to the role release exceeded our combat food poverty. The aim safety guidelines at all times so that fortified wines can have expectations so we are of the guidelines, available free that public health is protected. on Irish whiskey. This second very excited to see the of charge, is to make it as easy The same high standards for release singles out the matu- reaction to our Series 2 as possible to comply with food food safety applied to food that ration effect of ex-Port casks Port Cask Bottling.” law. is sold must apply to food that is The guides can be down- on Irish single malt. Teeling Whiskey’s donated also. loaded from https://www.fsai. By choosing a comple- Brabazon Bottling “The FSAI must commend the mentary range of vintages, Series No. 2 will be ie/food_businesses/donations/ donations.html. outstanding work being done by sizes and styles of Port cask available in the Teel- One in eight people living in charity organisations and com- matured and finished single ing Whiskey Distillery, Ireland are experiencing food mercial food businesses which malt whiskey, the Brabazon Celtic Whiskey Shop, poverty, while food waste in is not only benefitting commu- Series No. 2 captures the fla- Dublin Airport and all Irish businesses accounts for nities, but also our environment vour and character Port casks good independent re- 750,000 tonnes per year – with by reducing waste going to impart. Like the Brabazon Bot- tailers within Ireland, 300,000 tonnes coming from landfill.” tling Series No. 1, Series No. retailing for €78 per retail and catering and over The FSAI also has a number 2 is bottled at 49.5% with no 70cl. The Brabazon 400,000 tonnes generated from of other resources to assist food chill filtration. The release is Bottling Series 2 will industrial food processing. businesses comply with the law limited to 12,500 bottles and also be rolled out to Often this food is suitable for re- and implement high standards. is presented in a clear white the Benelux, France, distribution, so food businesses These include a Safe Catering flint embossed and debossed Germany, Switzerland, offer unsold or nonsalable food Pack as a tool to help caterers Teeling Whiskey bottle. Russia, Australia and items to charities. Jack Teeling, Founder and select Asian markets in Iseult Ward, co-founder and develop a system to manage Managing Director of Teeling due course.” CEO of FoodCloud, said: “The food safety. Whiskey, commented: “Our food donation guidance will provide increased clarification Significant Tourism Potential for North West Distilleries

here’s potential for dis- tilleries in the North West Tregion of Ireland to attract over 135,000 visitors annually over the coming years, accord- ing to a just launched tourism strategy paper. The Irish Whiskey Associ- ation’s North West Regional Irish Whiskey Tourism Strategy was launched by the Minister for Rural & Community Devel- opment Michael Ring on 22nd September, at the Connacht Irish Whiskey Distillery in Bal- lina, Co. Mayo. Until recently, there were no distilleries operating in the North West. Now there are two and soon there will be four operating across Donegal, Leitrim, Mayo and Sligo – Con- nacht Irish Whiskey, Lough Gill Distillery, Sliabh Liag Distillery, The Shed Distillery. Minister Ring said: “I am very pleased on behalf of the Gov- ernment to launch the North West Regional Irish Whiskey Association Tourism Strategy, velopment around the country, leader in whiskey tourism by of hotels, restaurants and pubs. said.. “The Irish Whiskey Tour- which aims to attract 1.9m tour- delivering €1.3bn to rural and 2030, by supporting the growth “Irish whiskey is performing ism Strategy aims to create a ists to distillery towns around urban communities all over of distilleries and visitor cen- exceptionally well abroad with comprehensive tourism offer- Ireland by 2025.” Ireland every year and creating tres, developing an island-wide exports growing by 18.6% in ing to attract whiskey enthusi- “Whiskey tourism has the hundreds of jobs.” whiskey tourism product with the first six months of 2017,” asts from around the globe to potential to play a very valuable The strategy sets out how associated whiskey trails, and the head of the Irish Whiskey distilleries in the North West.” role in rural and community de- Ireland can become the world creating an embassy network Association, William Lavelle,

Food For Thought Oct17.indd 6 04/10/2017 13:29 Oct 2017 | @FFTresource News 7 College Restaurants Get £500k Makeover

orth West Regional refurbishment of the fine din- Leyonia Davey, Curriculum that we continue to support located in the college’s North- College (NWRC) has ing Flying Clipper Restaurant. Manager of Hospitality and young people with aspirations land Building just off Asylum Nunveiled its newly re- All three of the eateries are Catering at NWRC, said: “We to pursue a career in the Food Road, serving a varied menu furbished training restaurant open to staff and students, as are delighted to reopen our and Hospitality Sector.” for breakfast and lunch. at Strand Road Campus in Der- well as the public. Flying Clipper Brasserie, a Mayor Maolíosa McHugh Using only locally source in- ry-Londonderry. The newly refurbished Fly- cutting edge training restau- said: “I’d like to congratulate gredients, the Brasserie menu The college has invested ing Clipper Brasserie was of- rant which allows our students North West Regional College changes on a daily basis and more than half a million pounds ficially opened this week by to refine their hospitality skills and I’m delighted to be here features a number of healthy in the past 12 months upgrad- Mayor of Derry and Strabane in a commercial environment. to reopen the new Brasserie, options. For the first time the ing their training facilities, in- District Council, Maolíosa “This is an important invest- one of a number of important Brasserie will also be serving cluding a £170k upgrade to McHugh, who got behind the ment for the college as the developments in the college in lighter lunches through the the Flying Clipper Brasserie, counter and served breakfast North West continues to grow recent years.” newly opened soup and sand- £250k on the Tower Building to the students for the occa- its reputation as a first class Open to the public, the wich bar. Canteen, and last year’s £100k sion. food destination. It is essential Flying Clipper Brasserie is

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Food For Thought Oct17.indd 7 04/10/2017 13:29 8 In Conversation With... @FFTresource | Oct 2017

Caroline Egan Caroline Egan is a former literature student and blogger. Winter Vegetables: She has had articles, fiction and non-fiction published. She lives in Irish Trends And Innovations Dublin with her son.

There really is nothing as comforting as a bowl of traditional stew or as hearty as a chicken dinner with potatoes, parsnips and carrots on a cold Irish Sunday afternoon, is there?

hard with restaurants and to produce more here in- cafes to ensure that their stead of acquiring it from requirements are met, no abroad. “Clearly you can matter how unusual these taste freshness in products, requests may be. The so buying produce closer often receive requests for once off products, or to home was and always highly seasonal produce, will be something that you and if it’s not available they want to do.” will they strive to work with Ronan also thinks that the the farmers to get them to overall quality of vegeta- produce it. The company bles in Ireland is quite high will also ensure that it gets and as a result easy to cook to those who want it. Ronan explained that with. He does, however, their business focus was think that Irish producers very clearly “Based on al- could market their own ways trying to give people vegetables better. “I just what’s in season”. They feel we could package our regularly approach farm- stuff a bit better,” he stated ers, some of which are when discussing how pack- small freehold and inde- pendent producers, and aging from suppliers re- ask them to try to grow un- used from other countries usual produce for them, on removes the brand identity a trial and error basis, to element from the product. see what can become com- inter vegetables include multiple varieties boring they are passing While recycling and cost mercially viable for both are now coming of beetroot, bunched rain- the book. They are bor- are factors that are import- Vernon Catering and the into season again bow carrots, Irish celeriac ant to suppliers, Ronan W ing because they haven’t farmers. Recent revamped in Ireland and Vernon Ca- and Irish grown Jerusalem looked at them - If people trends include the harvest- believes that making Irish tering aims to combine in- artichokes. push it and are dynamic ing of nettle shoots (which products more recognis- novation with high quality The focus of the business then things can change.” taste like cucumber) and able as such would boost produce, delivered fresh during the winter months This is what led to the com- multicoloured carrots. to operators every morn- is both “Freshness and Ireland’s image as a high pany’s steady supply of Je- Working with agents in ing. We spoke to Ronan price,” with seasonality quality producer of fresh rusalem artichokes, which France, Holland and Spain Sullivan, of Vernon Cater- always one of the most im- fruit and vegetables - of happened when Vernon as well as over a dozen, ing, about seasonal winter portant factors to consider, which Vernon Catering is Catering asked a farmer to here in Ireland, mostly vegetables, trends and in- according to Ronan. The trial growing it for the busi- based in north county Dub- no doubt at the forefront of novation with Irish farmers. change from salad based ness a few years ago. lin, Ronan sees the value supplying. “Winter cooking is some- vegetables towards root Vernon catering works of innovation in Ireland thing that you can look at vegetables, wine berries, that is hearty and com- pomegranates and for a fort food… the hangover period corn on the cob, cures. A big bowl of Irish can be seen reflected in stew isn’t that different to a menus countrywide, as beef bourguignon,” Ronan the weather switches from li l bi of.... explained. Vegetables warm bright days to cold included in the business’ rain and dark evenings. traditional repertoire of When asked if Irish veg- EVERYTHING produce include potatoes, etables are boring, Ronan parsnip, winter cabbages replied: “That’s just not Hugh Jordan Catering Supplies have been the experts in product and turnips, but even within true. What people might these groupings there are have said in the past is that knowledge and innovation for over 70 years. Our new store, a wide variety of types of there is a limited amount of located in the heart of Dublin City Centre, now off ers a new level of each, with one farm sup- Irish vegetables and that plier currently trialling five you have four basic prod- convenience when it comes to purchasing exactly what you need. different potential breeds ucts that you have to pick With a continuously growing selection of products in store, you’ll fi nd Opening Hours: of potato for next season. from, but if you go to north- Mon - Fri 9am - 6pm Each type of potato, ern France there’s not a lot everything you need and more, right at your doorstep. From crockery, ranging from blue magic to – they tend not to deviate pink firs could, as Ronan of- a lot in their cooking and cutlery and glassware, to back of house utensils, storage and light fered, be in the same dish they’re pretty much using offering different textures the same stuff we are.” equipment. and visuals; potentially re- Ronan believes that if vamping more traditional restaurants and businesses meals. Other trends, that are interested, things can Visit us from 9 am to 6 pm at 1 Chancery Court, Bride Street, Dublin /HughJordanCateringSuppliesShop are becoming staples of the change for the better, 8, or visit our website at www.hughjordan.com for more information. business’s winter vegeta- stating that “I think when @HughJordan1947 bles, due to high demand, people say that they are

Food For Thought Oct17.indd 8 04/10/2017 13:30 li l bi of.... EVERYTHING Hugh Jordan Catering Supplies have been the experts in product knowledge and innovation for over 70 years. Our new store, located in the heart of Dublin City Centre, now off ers a new level of convenience when it comes to purchasing exactly what you need. With a continuously growing selection of products in store, you’ll fi nd Opening Hours: Mon - Fri 9am - 6pm everything you need and more, right at your doorstep. From crockery, cutlery and glassware, to back of house utensils, storage and light equipment.

Visit us from 9 am to 6 pm at 1 Chancery Court, Bride Street, Dublin /HughJordanCateringSuppliesShop 8, or visit our website at www.hughjordan.com for more information. @HughJordan1947

Food For Thought Oct17.indd 9 04/10/2017 13:30 10 Irish Whiskey Part 2 @FFTresource | Oct 2017 The Trouble Thomas Holland With Irish Whiskey Part 2

A while back FFT published an article on the so-called Irish Whiskey renaissance. It generated a lot of debate and we hope this one will too. The first article looked at the Scottish market and tried to understand why Ireland is so far behind our Celtic cousins.

in the Irish Whiskey GI techni- tor would exist at all had it not old potato alcohol plant in Co. cal file.” been for their efforts. John Teel- Louth by the aforementioned So that’ll be a ‘no’ then. If ing is one such man, who told Teeling, and today owned by the IWA isn’t going to insist on me: “Pernod helped create the Beam/Suntory. Cooley has a standards equalling those of category, their distribution and number of brands; however the SWA, who is? From the per- skills helped to bring Irish to a confusingly for years Kilbeg- spective of this writer, there are wider group”. gan Whiskey wasn’t being pro- a number of areas where Irish IDL do sell malt whiskey duced in Kilbeggan (although, Whiskey really needs to pull to third parties (more on that not unlike Bushmills, they make its socks up if, as a category, below), and when it comes to claims about being Ireland’s it wants to garner international their own Whiskeys, the malts oldest continually licensed respect and acclaim. are all correctly labelled as distillery etc) and Connemara heralding from Middleton. That Whiskey is not produced in Creating an Honest said, Jameson Whiskey hasn’t Connemara (it’s also made been produced at the Bow with scottish smoked malt – Sector today there is no Irish supplier, The first, and most important Street distillery in Dublin since although some Irish Whiskey of these, is on accurately and production was discontinued companies very likely did use clearly naming the distillery there almost 50 years ago. So turf to malt barley at the turn of on bottles of Irish Single Malt why do today’s Jameson labels the last century). With the latter Whiskey. Like they have to in continue to imply that it is pro- being a malt whiskey, the use Scotland. duced in the Bow Street Dis- of an inaccurate geographic Here’s a run-down of where tillery? And the first thing that Dublin Airport Terminal 1 arrivals corridor, end of August 2017 indicator in the name would be Ireland is, and where it is not, guests face on arrival to this illegal in Scotland. getting this right. Island takes it further. t seems clear that the suc- than ever that Ireland has the Under Teeling’s steward- The aforementioned IWA Dublin Airport Terminal 1 cess of the Scotch Whisky ship, Cooley supplied several highest possible standards. website lists distilleries in three arrivals corridor, end of last sector is directly related to independent bottlers (whether categories: ‘Existing’, ‘New’ month positive consumer percep- currently in the process of de- Adopting Scotch Rules and ‘Planned’. Now what the IDL? Do you want to come in I veloping their own distilleries, tion of Scotch as a high quality Several of those in the Irish difference between ‘Existing’ here? The world’s best-selling product of great integrity. If ev- or not, they are independent Whiskey sector have stated and ‘New’ is could be any- Irish Whiskey is promoted as eryone wants our Irish Whiskey bottlers for the time being) – that they see it as vital that the one’s guess. Presumably it’s heralding from a non existent sector to enjoy similar success, some of these supply agree- recently formed Irish Whiskey the IWA’s way of distinguish- distillery. Do we really have to it seems vital therefore that Ire- ments were cancelled when Association (IWA) immediately ing an established/incumbent start out like this?! land aims for the highest levels Beam purchased the business. adopt wholesale the rules of the distillery with its own mature of transparency. And this is Later reversing that decision, Scotch Whisky Association. As stock from a distillery that has Bushmills where I, along with many I’ve they do now sell to some, such a minimum! If you think about it, only recently been established Once owned by Irish Distillers spoken to, feel Ireland is going as Brown Forman’s Slane, that doesn’t seem a bad idea – and does not yet have it’s own during the period when they badly wrong. hence their triple cask release after all, is Ireland not aiming to stock. In other words, it’s less had a monopoly on this island, It’s important to remember already being on the shelves emulate the success levels that than three years in operation. then in the hands of Diageo that blended whiskey/whisky when ground was only broken Scotch has enjoyed? Surely the The distilleries listed as ‘Ex- (who never really wanted it as is by definition, a product that on the distillery less than two rules within which distillers op- isting’ are obviously the big their focus is on their thorough- has come from a number of years ago. However, as the erate in Scotland have contrib- guys and a couple of smaller bred Scotch brands), who sold sources. That’s not to say that it reader shall see below, Beam uted hugely to the credibility players that have been quicker it (‘swapped’ it) to get into the mightn’t all have been distilled are not the only business that that their sector now enjoys. tequila market. Owned today by one distiller, who added the than others to enter the market. sells Whiskey to independent by international drinks giant small % of their malt to a grain I’ve been in contact with the Here’s a run-down: bottlers. Several incumbents Jose Cuervo, they obviously base, also distilled in-house, IWA. Incidentally, their web- do but, crucially, then bind the have their own mature stock, but it is nevertheless a mix of site is just a subsection of the Irish Distillers purchasers to non-disclosure label their bottles as they distillations. It would there- Alcohol Beverage Federation Now a part of Pernod Ricard, agreements concerning the should and produce some ter- fore be largely irrelevant to of Ireland (ABFI) – itself just an- another blue-blooded global provenance of the spirit. Again, rific whiskeys. Needless to say attempt to put the provenance other IBEC quango – who were drinks business, is the amal- for single malts, this would not on the bottle. It’s worth noting recently trying to suggest that gamation of Cork Distilleries Diageo has now re-entered be allowed in Scotland. that blended whiskey sells in an advertising ban will kill craft Company, John Jameson & Son the market with its Roe & Co Excluding West Cork Distill- far higher volumes than malt beer companies. More non- and John Power & Son. When, brand. Where’s that coming ers (est. 2003 – they do sell to whiskey. sense from the big boys. from 1972, they also owned from? They use the same line independent bottlers) and Din- Here comes the import- I asked the IWA whether Bushmills, they were an ab- as many others: ‘a number gle (est. 2012), the remaining ant bit: the sales of cheaper they would be adopting the solute monopoly for several of places’. That said it’s not a distilleries listed by the IWA blended whiskey/whisky glob- rules of the SWA. They re- years. It’s easy to be critical malt, so they shouldn’t have to are all still in ‘Planned’ or build/ ally are in decline. Whilst at the sponded: “It is important to of monopolies (do they abuse indicate provenance. It’s just maturation/’New’ stage. Wil- same time, the market share note that in their jurisdiction, their position? Do they act in the speed of their re-entry that liam Grant, which purchased of malt has gone from only 5% the SWA has a number of func- the best interests of the con- whiffs a bit and no doubt they’ll the Tullamore D.E.W. brand a few years back to now sit at tions as a ‘competent authority’ sumer? Do they get lazy?), but use huge international distri- from C&C in 2010, will soon 15%. Needless to say it is also which in Ireland are statutorily I’ve spoken to individuals who bution networks and massive have its own mature Whiskey the higher value/premium performed by the DAFM, Rev- are full of gratitude for what marketing budgets so as to and in the meantime told me product. What is clear from enue, etc. The legislative ‘rules’ IDL achieved in keeping the dwarf the newcomers. that they source from other dis- this is that consumers want governing the production of home fires burning over the tilleries, “Including Middleton”. premium experiences, and it is Irish Whiskey are laid down in last few decades – even some Cooley Distillery A quick call to the Celtic Whis- in this area that it is more vital the Irish Whiskey Act 1980 and who question whether the sec- Converted in 1987 from an key Shop and I’m told to pre-

Food For Thought Oct17.indd 10 04/10/2017 13:30 Oct 2017 | @FFTresource Irish Whiskey Part 2 11

sume Tullamore D.E.W. single while building a story and en- trating for them to be bound to though. A recent article in The not even bottling it in Ireland – malts are all Bushmills. gaging the consumer. nondisclosure agreements by Independent stated that the that too being a contravention I’m wondering how bamboo- The current IWA vice Chair- their Whiskey suppliers. boss of the DAA (a man who of the rules. zled Irish Whiskey consumers man, David Stapleton (Bush- Some seem to find the probably knows a bit about I was left wondering what’s in must be feeling because, once mills’ Colum Egan has the agreements quite convenient sales volumes of Irish Whis- the bottle. again, were Grants producing Chair), Managing Director of and unashamedly pass off key at the airport!) recently their 14 year, or 18 year old, The Connacht Whiskey Com- other businesses’ spirit as their announced an investment single malts in Scotland, the pany, is at least doing his best own. Several could take a sig- of €500,000 (you’re going to Hope for the Future rules state that the distillery when he says: “So as not to nificant step towards being a need 30 times that amount) in Summing up, the reason that would have to be named on confuse the consumer or ‘di- little straighter today by mar- the Dublin Whiskey Distillery it’s vital that the consumer the bottle. It isn’t, and William lute’ the brand of Connacht keting their independent bot- Company. Infuriatingly, the ar- knows the origin of what’s in Grant, of all companies, being Distillery’s own superb single tlings separately to their future ticle goes on to reveal that they the bottle is simply that. If they as familiar as they are with the pot still Irish whiskey, we have brands (like Stapleton), or just are still plotting their strategy, don’t know this, how can they benefits of higher standards in created our Spade&Bushel by being a little more up-front including whether or not they believe anything concerning Scotland, will hopefully bring label that we will use when pre- in their marketing communica- will actually own a distillery; the other claims being made. senting these special offerings tions. one individual involved saying: their know-how & experience Is your whiskey really 15 years to bear at the IWA table. Mean- of sourced Irish whiskeys”. I asked Gary McLoughlin, “Owning a distillery is not a old? Did you really distil it like while, they’re as straight up That’s the transparency that is Marketing Director & Founder prerequisite to making a whis- that? Is it really matured as you with us as they can be: “You needed. It’s a shame Stapleton at Glendalough Distillery, key”. That may be true, but the say it is? If the basics aren’t are correct that the current liq- hasn’t told me where it’s from where their whiskey comes name chosen for the business uid was originally distilled at or responded to my attempts from. He stated: “We are and is extremely disingenuous if right the whole product unrav- another distillery, and we are to get in contact with him. One have always been very upfront that’s not the plan. els. I urge the IWA to act, and not at liberty to say where that wonders also whether a name about where we source our One wonders how many ‘dis- to act today. was,” answers Caspar Mac- covering as wide an area as aged whiskey stock [Cooley]. tilleries’ Dublin is going to have As for the independent bot- Rae, Global Brand Director. Connacht should be allowed. I We will always inform … about in a few years’ time – and don’t tlers with their exciting plans doubt it would be in Scotland. where we source our aged forget that no Whiskey can be for the future, be transparent Who are the New What if some poor soul wanted whiskey stock. We are very matured in the capital anyway and clearly state it’s not yet to build a distillery in Galway conscious of the consumer and as it’s illegal (read this excel- your own spirit. I understand Distillers? sometime down the line? giving them full disclosure. As lent article on the 1875 Dublin you need to market a story, but Moving on to the newcomers, There are other newcomers such, we adhere to all the rules Fire from the always fantastic let’s give a couple of examples also playing with a very straight and regulations set out by the Come Here To Me!). after that have the confidence of distilleries still establish- bat, but after that things start to IWA.” And that last bit is cor- To re-cap: many of the other to play the Irish card, which ing themselves that are, in my get unclear. Niche Drinks, an rect, they are breaking no IWA distilleries listed on the IWA’s is all the overseas consumers opinion, playing a very straight, independent bottler, state that rules as far as I’m aware. website might be up and run- really want anyway, and then honest & patient game. they had “A fabulous time” se- The rest of what McLough- ning and close to having ma- keep them up to date with how The first of these is Waterford lecting their 8 year old single lin says is a little less accurate. ture stock, but some of these your plans are developing. Distillery (Renegade Spirits), malt, sold as The Quiet Man. I Their website, dominated by are marketing malts as old as Lastly, to those selling to the project of Bruichladdich’s imagine they did, but where’s an epic hollywood blockbust- 15 years and that makes you independent bottlers: why Mark Reynier. Reynier has no it from? What appears to be a er-esque video, whilst impres- an independent bottler, not a can’t you release the middle plans to sell any whiskey other highly autobiographical blurb sive, has no mention of where distiller – and for quite some men from their confidentiality than his own (nor will he sell to on their website is written by, the spirit comes from, and no time to come in that particular agreements? Take the credit, others), and when asked when well who knows? We’re only mention of when the distill- instance! It may be frustrating his first whiskey will be ready told that it’s bottled in Derry. ery came online etc. This is if you’re buying from one of which you’re due, for the fan- for market he answers with a Meanwhile Quintessential a shame, because when one the big established distilleries tastic spirits that you are be- question of his own: an incred- Brands, another independent makes the effort to get past the and have had to sign nondis- hind. You have nothing to fear ulous, “How could I possibly bottler (albeit with plans for marketing there’s a wonderful closure agreements (thereby from the small independents. know that?” a Dublin Liberties Distillery), story of them actually mak- making it impossible for you They don’t have your muscle Another example of how to asks on their Dubliner Whiskey ing their first still themselves! to put the origin of the malt on or your contacts, your net- get the marketing right is Cape website, “Who put the whiskey When it comes to Whiskey, the bottle), but at least market works or your relationships, Clear Distillery. Their website in the jar?” You might well ask! today they are an independent yourself as a soon-to-be distill- your experience or your re- talks of their plans, describes One should stress that bottler and marketer. ery and clearly state that mean- sources. What’s more, this is the whiskey they will be aim- would-be distilleries trying to Doing the maths, if it gets while you are an independent all a very temporary issue any- ing to make, and at right now establish what are extremely four years of maturation, even bottler of spirits sourced from way. Please let’s not mess it all are only selling gin whilst the expensive businesses (both in their youngest whiskey won’t elsewhere. whiskey matures. terms of time and cash), may be ready until October of this up before a diverse Irish Whis- Another approach is in ev- often need the cash flow gen- year. The website is about as Whether independent bot- key market even gets started! idence at a couple of distill- erated by having a product far from ‘full disclosure’ as it’s tlers can get whiskey in the I can finish on a positive note. eries that are developing, with already on the market. Hence possible to get. Not all consum- current environment at all Having endeavoured to speak mixed results, an en primeur all the gins you’re seeing (be ers can be expected to contact seems to be very much a rela- with every business in the sec- model – Boann Distillery being careful there guys – you need the distillery to get the ‘full dis- tionship-based question. Some, tor, it’s clear there is massive a good example here. This, to lay down at least 70% or closure’ and it’s hard to believe who are prepared to pay the effort and genuine passion and too, is open, forthcoming, and you’ll never produce any whis- McLoughlin would want them asking prices and are too small justified pride going into the an exciting way of doing things key). It is exceptionally frus- to do so. Initially, his entire re- to be a threat to the big guys, recreation of the category. It sponse to me was: “Some of have secured supplies. Oth- will undoubtedly enjoy the re- the answers to these questions ers, already well established naissance it deserves. In the are confidential in nature so overseas (Wild Geese being unfortunately I won’t be able to a case in point) are not find- interim, if you need to tempo- answer them”. Hardly ‘very up- ing it so easy (they were cut rarily be a bit straighter in your front’, hardly the transparency off by IDL and then again by marketing or clearly separate the sector needs. Beam). Clearly they represent your bottling business from too much of a threat to the in- your distilling business, I’d Misinformation and Inaccu- cumbents because of the hard urge you to do it. If you have so racies yards they’ve done develop- little respect for the category Perhaps the most outrageous ing strong brands in overseas that your marketing/business and deliberately misinformed markets that IDL et al now feel name is utterly misleading and statements though are coming threatened by. deliberately disingenuous, from companies like the one I didn’t just look at busi- then for the sake of everyone behind Hyde Whiskey. For all nesses in Ireland for this arti- the world looking like and, ap- cle. Some overseas businesses else – for the sake of Irish Whis- pearing as hard as possible to were identified that had no key – for the sake of the Irish be one, Hibernian Distillers Ltd roots here whatsoever yet people – I implore you to STOP are not… distillers. market Irish Whiskey brands IT NOW! They aren’t alone at this overseas. Some of them are

Food For Thought Oct17.indd 11 04/10/2017 13:30 12 Irish Pubs Global Awards @FFTresource | Oct 2017 The Irish Pubs Global Awards Recognises Quality Irish Hospitality Worldwide This October 9th and 10th will see the annual Irish Pubs Global Awards taking place, culminating in a gala awards ceremony on the 10th at The Mansion House in the centre of Dublin city. house in the morning and a visit to the Guinness Open Gate Brewery shortly after- wards. Lunch, along with a drink or two, is being handled by BG Architectural Salvage Ltd, a reclamation and salvage specialist that has built a bar on-site just for the event. Many of the essential, charming and even quirky pieces that make their way into Irish pubs can be attributed to BG Salvage, such as reclaimed doors, flooring, back bars, light fixtures and the myriad of glasses, fittings and fixtures that come together to make an Irish pub such a unique prospect. Their ware- house is a practical Aladdin’s cave of delights and a per- fect location to soak up ideas and discussion for the sector. Later on, a tour of the recently opened Pearse Lyons distillery Best Irish Whiskey Experi- Dublin nightclub. preempts that evening’s gala ence, Best Sports Experience While the night of the 10th is and More. reserved for dinner, drinks and awards. At the gala awards cer- celebrations, there are plenty It can be difficult to say what emony, the fruits of seven more activities planned during the expected makeup of an months of hard work will be the run-up. Starting at 10.30am Irish pub will be in ten, twenty put on display. The black tie on the 9th, there will be a reg- or even thirty years from now. occasion will see over 400 istration morning in the Dav- Trends change and what was owners, managers, suppliers enport Hotel with a welcome once popular has fallen by the and investors in the global address and discussion on wayside. This will of course Irish hospitality industry enjoy 2018 strategies, followed by a continue, and owners must be a four course dinner, while lunch in the four star hotel. the awards are handed out A tour of the Irish Whiskey aware of this at all times. Op- – the end result of a judging Museum follows at 2.30pm, erators, whether they be in- process which included over followed by a mixology mas- dependents or part of a chain, ince its inception fol- first Irish experience, as au- 16,000 public nominations, an terclass in Zozimus which will must be constantly evolving lowing a conversation thentic as it may or may not be, international judging panel and be hosted by Dalcassian Wines and creating new experiences at the Irish Economic in a local Irish pub, and eagerly a shortlist of dozens of the best & Spirits. The evening sees a for patrons. The Irish Pubs Forum at Dublin Castle seek out the real deal as soon S Irish pubs on the planet. tasting event and dinner with Global Awards is a chance to in 2010, Irish Pubs Global has as they land in Ireland. This year’s keynote speech matched beers in the Porter- been hard at work connecting convene, discuss, reflect and For pub owners, it can be a will be delivered by Kilkenny house Central, rounded off by better understand how to con- the estimated 24,000 Irish pubs huge challenge to deliver what hurling legend Brian Cody. a unique walking pub crawl or- across the globe and providing patrons expect of an Irish pub. There will be live entertain- ganised by the Hibernian Pub tinue to push forward without a meeting point for the coun- Delivering authenticity, con- ment from Irish band The Gos- Company. losing that signature hospitality try’s infamous, and significant, necting that to the homeland, sip, and the celebrations will Day two, the 10th, is no less that has put Irish people the diaspora. while also catering to local continue on into the wee hours jam packed – kicking off with world over to the forefront of It’s well known that following tastes is a tricky balancing act. with an aftershow party in a top a tour of the Guinness Store- their local communities. the recession of 2008, Ireland Food is massively important as was hit hugely with unem- is of course a great pint. ployment, especially for those It’s with all this in mind then under the age of 30. Many that the Irish Pubs Global chose to emigrate, taking their Awards seek to recognise, skills, culture and talents to and champion, operators who every part of the globe – from are excelling at their trade on Canada to New Zealand, Aus- a variety of levels, in markets tralia to Dubai, there’s scarcely across the world. The numer- a country in the world that lacks ous categories bare out this a vibrant Irish community. objective – broadly broken Irish Pubs Global sees this down into Ireland, UK, Europe, diaspora as Ireland’s only true North America, and Rest of global export, and therefore World (with separate catego- has singled out the Irish pub as ries for Supplier Awards). The a vital link between countries awards highlight those at the and cultures. Many potential top of their game in areas such visitors to Ireland have their as Best Chef, Best Gastro Pub,

Food For Thought Oct17.indd 12 04/10/2017 13:30 Oct 2017 | @FFTresource Irish Pubs Global Awards 13 Irish Pubs Global Does the ‘Jobbio’ to Help Members Find Talent The heart of any pub lies in its staff. The smile on the face behind the bar person, the welcome a you receive, and the warmth you feel can cause a customer to instantly like or dislike a pub. Regardless of how nice the decor is, how good a pint they serve, or how good the craic is, poor service can ruin all other efforts just as good service can make up for other downfalls, that all of a sudden the customer sees as ‘quirks’.

ttracting, screening, access to a great platform. are delighted to announce our Jobbio’s Employer Branding cited to work with IPG and its interviewing, and Jobbio is a careers market- new strategic relationship with Services. The Jobbio Employer members to help them attract managing the entire place that connects smart com- Jobbio. One of the single big- Branding team works with the right talent to their busi- recruitment process panies with smart people. This gest challenges our members companies to showcase their A nesses across the globe and for a busy pub owner or man- partnership creates a dynamic face is being able to secure values, mission and culture ager is cited as one of the big- channel where the 7,000 Irish high quality talent. This plat- through video, photography be part of this incredible Irish gest headaches in the industry. Pubs Global members can form is designed to address this and editorial pieces. This con- network,” says Stephen Quinn, In the past, a paper CV handed showcase their live roles, their acute issue and in an on-going tent provides talent with a ho- CEO, Jobbio. in over the bar, a stray email opportunities and attract only and cutting edge way.” listic view of companies, before The partnership offers Irish coming into your info@ email the most welcoming of staff. Jobbio’s global networks they ever set foot in the door. Pubs Global members oppor- account, or a call through to The entire process from cre- and partnerships ensure that In addition, the Jobbio plat- the bar during a busy period ating your company page, to jobs always land in front of the form allows companies to post tunity to post their first job for is the norm when it comes to posting the job description, to most relevant people and with unlimited jobs which are then free and exclusive discounts looking for a job or a person first round, second round, and a growth of 150,000 users per marketed to the right candi- on subscription services there- to recruit. This method is bad offering the job can be man- month, companies are guaran- dates. Forget outdated CVs, after. To learn more and to for both parties involved so aged on the one platform. teed to connect with engaged with Jobbio the information is sign up and benefit from the Irish Pubs Global has teamed Commenting on the launch and exciting talent. always current and relevant. up with the online careers mar- of this new Irish Pubs Global The Irish Pubs Global and “At Jobbio, we pride our- Jobbio offering visit www.irish- ketplace, Jobbio, to streamline Job Channel, CEO of Irish Pubs Jobbio partnership also en- selves on solving problems for pubsglobal.com. the process and offer members Global Colm O’Reilly said: “We ables companies to avail of companies. We are very ex-

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Food For Thought Oct17.indd 15 04/10/2017 13:30 Excellence_SeasonalAdvert_FFT_FULLPAGE_350X240mm_October2017.indd 2-3 03/10/2017 14:57 16 In Conversation With... @FFTresource | Oct 2017

Dairymaster: Tom Lyons A Global Agritech Powerhouse

The view from the top floor of the Gibson Hotel is Dublin’s docklands, a glittering array of cranes and construction sites. Banks and technology companies surround us as Edmond Harty slips into his seat in the lobby.

nassuming but qui- staff in sales and support He says it is not always Dairymaster is able to lure thing better?’ ‘How can I etly passionate, teams around the world. about reinventing the people to Kerry who want do something that the cus- U Harty is the chief ex- Dairymaster makes wheel, but rather con- to live in the county they tomer likes more than any- ecutive of one of Ireland’s ground-breaking tech- stantly improving. “I really grew up in, as well as those thing else? and ‘How do we business treasures: Dairy- nology dairy equipment believe if we talk about who prefer a rural way of make their business more master in Kerry. that does everything from technology, particularly in life. profitable?’” milk cows better to cool agriculture, it needs to be “We can live in a place Harty however is modest He is a homegrown suc- milk more efficiently. It is a focused around icing on where there’s no traffic. about the achievements of cess story who has created business making it from the the cake, adding new tech- I’ll probably never under- his privately owned busi- a business that is com- United States to China and nologies to existing prod- stand the whole Dublin ness. “We don’t make a big parable - or better - than everything in between. ucts the customer already thing really because you deal about our numbers,” many of the overseas tech Ireland, Harty believes, knows that they need.” know it just take so long to he admits. companies below us. Un- has the reputation for its “We’re a very technical get from A to B.” Harty says “I studied engineering like some of the banks in food overseas to become company,” he says. For- his own five mile commute in college and then I did a the IFSC, Dairymaster has an even greater success. ty-two people in his team takes eight minutes. Work- PhD (in milk performance) proved more than resil- Creating better agri-tech work in research and de- ing in food or agritech, he and then I came back and ient in the downturn and is companies was one way velopment. “I describe the says, can be a way to es- started working in my fa- thriving in the recovery. to do this. “I think we have place now as a bit of an en- cape the city. ther’s business,” he re- Harty, the overall Irish some of the best compa- gineer’s playground,” he Innovation, Harty be- calls. winner of the EY Entrepre- nies in the world in this adds. lieves, is a mindset. “It’s Gradually he started neur of the Year awards area,” he says. Harty turns on a short like a journey, the first using his skills to develop 2012, is just 41, but he has He says the country promotional video showing thing is, ‘Well where is it a range of products for taken his business to the knows how to combine its his facility in Kerry on his you want to go?’, and then Dairymaster, starting with world stage. green reputation with de- iPad. It is an extraordinary ‘Where is it you want to milking equipment and Founded by his father livering for the customer. place packed with elec- end up?’” Like any journey then expanding to auto- Ned in 1968, Dairymaster “You can have all the tronics, robotics and so he acknowledges there are matic scrapers, automatic is an agritech powerhouse great ideas in the world on. About 30,000 parts are diversions and roadworks. feeders, milk cooling tanks that employs over 300 but you need a customer used to make its products. “So you have to figure and heat detection sys- people in Causeway, Co. fundamentally to write a Because of these high- out, ‘How can I be differ- tems. Kerry. It has dozens more cheque.” tech roles, Harty says ent?’ ‘How can I do some-

Food For Thought Oct17.indd 16 04/10/2017 13:30 Oct 2017 | @FFTresource In Conversation With... 17

“We use science and Holland, the U.S., Australia, farmers and makes what the question is - what do for Irish food. technology to make dairy New Zealand and Russia.” they do more efficient, de- you think of? I think a big Harty built the business farming either more prof- Harty, when we meet, is livering savings. Technol- core part of it should be from what his father cre- itable, more enjoyable just back from attending ogy, he believes, can be about food and the technol- ated. Would he like to see or more sustainable,” he Dairymaster’s stand at the used to tackle these big ogy to produce that food, says. Ploughing Championship. issues for Irish food pro- because if you think about the company pass to a “If a customer chooses Every day he says enough ducers. The Irish food sec- it every man or woman on third generation? “Obvi- to do business with us, we sandwiches for 1,200 peo- tor should embrace this to the planet is a potential ously we’re always think- want to make him more ple were served at their stay ahead of its competi- customer,” he says. ing what’s the right thing money and we want to put stand. tors, says Harty. “It’s a product that’s to do. I have two children, a smile on his face,” he “If I looked at say our Brexit he says is hurt- needed by everybody and a boy and a girl, and they adds. competitors, customers ing the Irish food sector. you know we’re not going “Milking is by the largest are not going to meet the “From a farming and food to be the biggest so we are both interested in the thing we do. Our smallest chief executive. We are perspective, it’s hard to should be the best, that whole thing thankfully.” installation is at Dublin Zoo always listening to what know where it will go or would be my view of where “Like any family busi- while the largest works people are saying, and try- where it will end up,” he we should be going with ness they’re exposed to it, with farmers producing ing to improve.” He says says. food.” which I think is good be- enough milk to feed about sometimes just a small idea “From a farming point of “China has a huge need cause it generates an inter- a half a million people.” from a customer, can plant view it could be risk or it for food. That’s a challenge est. I was fortunate enough “Our core customer a seed. could be opportunity.” Ire- for them. We’ve been sup- would be 50 to proba- “One of the things, is land he says needs to stay plying food into China. to be exposed to it myself bly 1,000 cows,” he adds. about trying to connect lean so it can thrive in un- There is a lot of opportu- and that’s what generated Dairymaster he says has the dots,” he says. Harty, certain times. “We should nity there,” he says. In Ire- my interest. Time will tell,” dozens of distributors that scrolls through slides on aim to be the best. If you land he says we measure he replies. Harty finishes sell its product internation- his iPad until he comes to look at Germany you think our food by quality, while his tea, time for the drive ally. one showing the price of of automotives. Switzer- in other countries it is by home to Kerry. About 75% of its goods milk over the last 40 years. land, you think of clocks quality and safety. “Safety are exported. “The main It is a volatile graph. and precision engineer- is a given in Ireland. Our overseas markets are ob- Dairymaster he says can ing.” food is good and it’s safe,” viously the U.K., Germany, improve milk output for “If you think of Ireland, he says - a key advantage

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Food For Thought Oct17.indd 18 04/10/2017 13:30 Oct 2017 | @FFTresource Drinks 19 Is Your Winter Hot Beverage Offering up to Scratch? In the café space, consumers overwhelmingly opt for seasonal winter warmers during the Christmas period. Trends come and go, but the staples of hot chocolate, gingerbreads and marshmallows will always be around. ncreasingly, hot beverage with flavours that are ex- a stand-out product. Every- vitamins normally stripped Finally, consider looking at consumption is happen- pected to prove popular over thing from preferred choice out of refined sugar. Both can your syrups and ordering a ing across the foodser- the Christmas period,” said of whiskeys, sugars, glass- be partnered to create a truly few seasonals in: “New syrups Ivice spectrum and now Andrew Jack, Marketing Di- ware, hot water temperature unique cup of hot chocolate to in the Espresso Warehouse encompasses local pubs, rector at Matthew Algie. “The & amount, serving method, impress customers and stand range include Da Vinci Syrup quick-service restaurants, range includes a variety of and point of sale promotionals out from competitors.” flavours Toasted Marshmal- delis and more - places not unique winter recipes from should be evaluated. On the subject of presen- low, Amaretto and Mulled traditionally associated with Salted Caramel Fudge Latte One drink that will never tation, Christmas comes but Spice – all are perfect tastes such offerings. Further still, to Tiramisu Mocha, plus two go out of fashion is the hot once a year so why not make for the winter months,” said consumers are expecting Christmas specials, Warming chocolate, and operators a big impression? As An- Andrew. higher quality than ever be- Mulled Spice and Ginger- are spoiled for options these drew explained: fore, and a badly made latte bread Latte – along with all the days. “New to the Espresso “A new Espresso regardless of the operator ingredients and kit needed to Warehouse range this season Warehouse Bam- just won’t cut it any more. This make them. Each recipe has is luxury hot chocolate brand, boo Drink Tray Christmas, businesses need been created to drive sea- Hasslacher’s,” said Andrew. makes a striking to be prepared with a high sonal spend and all come with “Offering Columbian Cacao – base to pres- end seasonal menu that is well eye-catching point of sale.” 100% cacao buttons designed ent these drinks, constructed and anything but Speciality coffee drinks, to be melted with milk to cre- while a new flip- an afterthought. such as hot whiskeys and Irish ate a decadent hot chocolate top glass jar is Matthew Algie’s sister coffees, spike in popularity in drink – and Organic Panela – perfect for serv- brand, Espresso Warehouse, the cold winter months and a brilliant alternative to sugar ing panela or has just launched its latest it’s worth ensuring your bar which has a unique caramel toppings in small range. “The winter line-up is correctly stocked with ev- flavour and contains the natu- quantities to cus- showcases hot drink serves erything required to create ral goodness of minerals and tomers.”

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Food For Thought Oct17.indd 19 04/10/2017 13:30 20 Drinks @FFTresource | Oct 2017

Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, contributing editor to the McKenna Food Alcohol is a Drug Guide. – and Must be Legislated as Such

The Public Health (Alcohol) Bill is expected to come before the Dáil for debate in the Autumn Session, almost two years since it was introduced. The Bill “aims to reduce alcohol consumption in Ireland to 9.1 litres per person per annum by 2020 and to reduce the harms associated with alcohol,” according to the Bill’s preamble. the discount supermarkets the to be some flexibility on this, alcohol section is positioned surely a sign depicting typical beside the tills and a small calorie levels beside the alco- child was overheard say to his hol section and appropriate mother “when I grow up that’s advertising and educational what I’m going to drink,” – as campaigns would also be he pointed at a bottle of rum needed – straightforward, in- depicting a merry pirate, “Pi- formative ones rather than the rates are the best!” patronising woolly ones that A worry that many inde- are currently being used. pendent importers have is We will return to this topic in the requirement that alcohol more detail again but my own products will be required current view is that alcohol is to carry calories and vari- a drug and there should be ous other health information. restrictions on how and where Asking every bottle to be it is sold. It should not be used labelled in this way is com- as a means to sell more toilet pletely unfair as no small wine paper and cleaning products producer selling 20 cases of a (i.e. the type of products that high-end wine into Ireland is are rarely discounted in su- going to be willing to change permarkets and where their their label, so the importer is profit comes from). going to be forced to do this Education and a change of before it leaves the bonded attitude is the key to reducing warehouse. alcohol abuse here in the long Placing calories on a bottle term and the Government of wine may deter the casual needs to do more than tinker drinker that is worried about around the edges with pricing their health and weight, but and calorie counts. it will have zero impact on a problem drinker. There has

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Food For Thought Oct17.indd 20 04/10/2017 13:30 Oct 2017 | @FFTresource Drinks 21

Reuben Gray Chairman of Beoir, supporting craft beer in Ireland. Email Reuben. The Evolving [email protected] Irish Beer Festival Beer festivals in Ireland have evolved over the last few years - it used to be the case that a few small festivals would take place around the country in different regions. The longest running is Easterfest down in Cork, which has been taking place for about 20 years now in the large beer garden of the Franciscan Well Brewpub. The White Hag alone had 20 sons. Sarah had three beers beers on their stand, that’s a with her and unique to the mini beer festival right there! beer festival this year, she Their Atlantean unfiltered IPA was the only one serving cask really stood out for me. Wick- ale. Her Rye ale was lovely as low Wolf had almost as many usual, as was the chilli porter themselves both the general but the Nut Brown Ale was my range and their experimental standout beer and I enjoyed a beers. I really enjoyed Bark lot of it. and Bite, a 9% DIPA. So, what does the future Then we had newcom- hold for Irish beer festivals? Is ers Larkin’s with some of the there still a place for the really best made lagers I have ever large events? The answer is tasted in Ireland and I would yes in my opinion, there will pit them against any brew- always be a thirst for a great ery in the world. In order of big event to showcase the lat- preference, I placed Larkin’s est and greatest beers avail- Czech Amber in first place able, but there’s competition followed by their Unfiltered for some breweries to skip Pilsner in second and their the big event and concentrate hen came the Irish supplies going to customers festival”. Schwarzbier in a close third. on smaller events. Craft Beer Festival at so there’s a careful balancing These days, there’s also Trouble Brewing were in The thing about large the RDS in 2011 and it act. a plethora of small festivals fine form as usual and they beer festivals is, there’s only Tarrived with a bang. A second reason is compe- going on around the country had a beer called KillWater, so much local footfall to be For the first time in Ireland, tition. There are a few good and I think that’s where things a collaboration with Stillwater gained. Large beer festivals we had a single large scale sized festivals in other parts of are really changing. Some Artisanal and it’s absolutely around the world rely on peo- beer festival where thousands the country these days. Killar- breweries are deciding to fantastic, one of my festival ple travelling to get to them of people could sample beer ney in May, Great Irish Beer concentrate on the small re- highlights. and increasingly, there’s an from most of the breweries in Festival in Cork which is also gional beer festivals instead Lough Gill had some ex- international following. While Ireland under one roof. It was in September, Big Grill in Au- of the larger format festival. ceptional beer too and a lot the RDS does see people fly- a staggering success. gust which while not strictly Anecdotally, I heard a num- of it for a new brewery. Per- ing in from all over the world, This year, there were less be a beer festival, it does have ber of people were unhappy haps their standout for me especially for the beer fes- breweries present at the RDS. a lot of beer and of course a with the RDS because there was their Flanders Red Ale, a tival, it hasn’t quite reached What happened? much better food selection were fewer breweries. Per- slightly sour and tart Belgian international acclaim so only It’s quite simple really. than other beer festivals. And sonally, I went in with lower beer. Think Rodenbach and a small number know about Firstly, there are far more then of course there’s Alltech expectations and came away you are on the right track, but it. Hopefully, that will change breweries now than space at in Dublin around February feeling very impressed. Yes, their imperial coconut porter and it can become a show- any single venue in the coun- time. It’s about the same size there were fewer breweries and imperial oatmeal coffee case to the world for Irish try. For a brewery to even go as the RDS in September, per- present but as far as I could stout were also outstanding beer. to a beer festival requires a lot haps a little smaller. There’s tell, there was more beer and of course I’m a big fan of I look forward to seeing of resources. For a start, they also the Bloom festival in May available and the beer that MacNutty, their Macadamia how the RDS event evolves need to have enough beer to which has an impressive beer was there was of exceptional Nut Brown Ale. next year because I thought it bring but at the same time, festival area and has been de- quality, not something that It was great to see N17 back was outstanding this year. they need to have enough scribed as “the best beer fes- could be said even two years after a break for personal rea- spare to keep their current tival that’s not actually a beer ago. Beer of the Month: Dead Centre – Marooned

Of the 26 counties in the Republic of Ireland, drop point (the beer logo) could come in handy. there’s only one without a physical brewery The brewery is/will be based in Athlone, hence at the moment. Westmeath has held out as the name Dead centre. long as it can, because Dead Centre is setting up at the moment. For now, owner Liam Tutty The beer itself is an oatmeal IPA using Kilbeggan is brewing at St Mel’s in Longford to get his oats. The oats give it a creamy, silky, full brand out there. body. There’s an impressive burst of citrus/ grapefruit on the nose and that follows through The first beer is called Marooned which is clever to the flavour. It’s a brilliant first beer and I look because firstly, it’s the Westmeath colour and forward to more from Liam. secondly, if one is marooned somewhere, a map Author:Reuben Gray of Beoir

Food For Thought Oct17.indd 21 04/10/2017 13:30 22 Less Serious Stuff @FFTresource | Oct 2017

Bizarre stories from the world of Less Serious Stuff foodservice the startup for over three years the beer distinctive flavors “Now, [the Whopper] in developing the products. and aromatics, which manifest is not just a burger, which All going well, a wider launch as hints of pine and citrus. is loved in more than 90 across the company’s network To make the beer, Lagunitas countries, but also a tool for of stores is planned for the end partnered with vape cartridge investment. Experts predict a of the year. manufacturer CannaCraft. rapid increase in the cost of Crucially, while the beer cryptocurrency. Therefore, Lagunitas Releases a will no doubt taste like eating [a Whopper] today – a marijuana, your mileage may reserve for financial well-being Cannabis IPA vary in terms of effect – the tomorrow,” he said. Lagunitas Brewing is no terpenes used contain no stranger to cannabis references tetrahydrocannabinol (THC), (its production aim every year better known as the active ends in 420 – e.g. 600,420 Swiss Startup halucogenic compound found barrels in 2015), but the in cannabis. Creates Mealworm company has gone one further Cannabis and hops are WKD Ice Cream cake, strawboffi, peach mebla Larvae Burger with its latest beer, a marijuana- actually close bedfellows – Goes Down a Treat and more. indeed, they’re members of the same family of flowering plants. An ice cream parlour in It’s the terpenes in hops that Northern Ireland is serving up Burger King give them their various tastes some unusual, alcohol inspired Announced depending on their strain. scoops, which are going down Lagunitas is well known for a treat with customers. WhopperCoin its slow, methodical release Lick Gelato, in Newcastle Cryptocurrency in of beers, and right now in Co. Down, has hit upon a Russia Supercritical is only available big winner with its blue WKD- Burger King in Russia has in California with a view to spiked ice cream. Speaking to announced an intriguing nationwide distribution in the Independent.ie, owner Simon cryptocurrency-based loyalty US over the coming period. Welby said they have been program, appropriately titled Whether it ever makes it way working with innovative alcohol WhopperCoin. across the Atlantic remains to infused ice creams for quite The initiative will see be seen. a while, and had previously customers receive a concocted Buckfast gelato, blockchain-based token for Jagerbomb, prosecco, and gin every ruble they spend in- Swiss supermarket chain infused IPA. and tonic ice creams. “ store. Once a customer has Coop has released a unique Supercritical We created Buckfast recipe collected 1,700 WhopperCoins, new set of products – burger is an IPA made as more of a talking point than they can then be exchanged patties and meatballs, made with marijuana anything and it started to take for a free Whopper burger. primarily of mealworm larvae. terpenes, off from there. This then led us Although the currency has The burger patties are aromatic to creating our range with WKD been announced by Burger made up of rice, chopped compounds flavours and it has gone totally King, there’s no firm date on vegetables, spices and 33% of fragrant through the roof,” said Simon. a rollout as of yet. Burger mealworm larvae, and are oils from the Ironically, Simon is actually King has confirmed that both believed to be a first in a cannabis plant. teetotal himself, and relies on Android and iOS apps are in European supermarket. The oils give his staff to sample and get each the works. Swiss regulations were recipe right before it goes on The currency is being amended in May of this sale. facilitated by the Waves token year to specifically allow “The sky is the limit with creation platform, and in total the sale of three types the future flavours we will be 1bn WhopperCoins will be of insects for human Puzzle 1 (Hard, difficulty rating 0.68) creating, not only the alcohol Corner created and distributed. Waves consumption – mealworm Puzzle ones but our traditional flavours will run the blockchain and larvae, house crickets and too, so keep an eye out on our 8 7 keep track of who has what migratory locusts. social media channels to see coins, and what they’ve been “These products are what’s coming next,” spent on. perfectly suited for those 3 9 5 8 he said. In a bizarre statement, Ivan who want to learn about Don’t fret if you’re not feeling Shestov, the communications the culinary diversity 3 6 4 it for alcoholic ice creams, Lick director of Burger King Russia, of insects,” Coop Gelato has you covered – other likened the currency to an procurement manager 3 1 6 innovative scoops on offer investment opportunity rather Silvio Baselgia said in a include jam donut, Battenburg than a loyalty scheme. statement. 7 9 6 2 3 1 The burgers come at a relatively high price point 2 5 9 – a pack of two will set you back nearly €8, as will 3 2 7 a pack of ten meatballs, making them the most expensive burgers and 5 1 9 3 meatballs available in Coop. 3 6 As part of the initial Puzzle 1 (Hard, difficulty rating 0.64) 1 7 3 6 4 2 9 8 5 rollout, seven of Coop’s Generated by http://www.opensky.ca/sudoku on Tue Sep 26 12:16:37 2017 GMT. Enjoy! nearly 2,500 stores will 8 4 9 5 7 1 2 6 3 Last Month’s Solution 2 6 5 3 9 8 1 7 4 be stocking the products, 7 2 4 8 1 3 6 5 9 Send your completed puzzle in to FFT.ie, Top Floor, 6 Clare which were developed 6 3 1 4 5 9 8 2 7 Street, Dublin 2 to be in with a by Zurich-based food 9 5 8 2 6 7 3 4 1 chance of winning a new set of startup Essento. Coop 4 8 6 9 3 5 7 1 2 Wusthof Trident knives worth 5 9 7 1 2 6 4 3 8 over €400. has been working with 3 1 2 7 8 4 5 9 6

Food For Thought Oct17.indd 22 04/10/2017 13:30

Generated by http://www.opensky.ca/sudoku on Wed Aug 23 14:40:02 2017 GMT. Enjoy! Oct 2017 | @FFTresource Letters 23 Less Serious Stuff and business Your Letters queries answered... I run a busy little opening up too close to one seems as though your idea is soon to get festive? When I think you might be café which is close to a another, so I’m not sure the still very much in its infancy is it ok to have a festive conflating two separate issues supermarket, schools and council would have had any in terms of researching its menu, for example, or to here. There’s a big difference shops. I have a steady reason to take your café into feasibility. Obviously you’ll put up decorations? between giving people influx of customers, most account when considering need to register as a business, an incentive to book their of whom I know personally planning permission for the which is a prerequisite, even I’d say you’re actually a Christmas nights at your pub, at this stage as we are up new franchise. if you’re operating from your little late if you haven’t started and actually creating a festive and running a few years. In many ways, a bit of own home. advertising Christmas nights feel in September / October. The clientele is mixed, healthy competition is no bad Unfortunately I see a bigger yet, and you definitely need It’s way too early to have a we’re not in a city centre, thing, and you should see issue here with setting up to make it known that you’re festive menu, and this applies but we’re in a busy urban it as a challenge to up the close to gyms. I’m presuming open to taking bookings even more so to putting up area with plenty of housing ante on what I don’t doubt is you’d ideally like to go to their for Christmas parties. Most decorations. If I walked into estates also nearby. I keep already a great offering. You car parks to catch members medium to large workplaces a pub and saw a Christmas my offering pretty simple; should also take satisfaction in as they leave after a session. would have theirs booked tree before mid-November, beverages, snacks and a the fact you have customers The issue here is that most by now and if they don’t, I’d probably walk back out small lunch menu. Last so loyal that they’re already gyms either have their own they’ll be doing it within in again. Similarly, I’d say late week we got some very promising to stick with you coffee shops attached, or the next week or so. It might November / early December disappointing news that a despite the prospect of new at the very least, vending be an idea to weigh up costs would plenty of time to kick very well-known franchise business. I think the worst machines selling health food and time, and consider off your festive menu. was opening nearby, one case scenario will be that you and drinks. I guess your best advertising on local radio that I fear will take a lot of will take an initial, short-term bet is to call in and speak to and through your own social custom away from me. hit until such a time as the managers of individual gyms media, rather than paying to I’m very upset about novelty of a chain coffee shop you wish to target, and see have flyers printed. this and I feel it was short- wears off. But overall, it seems how they would sighted of the local council as though there are enough feel about your to give permission for this customers to go around for venture. If you feel chain to open up, given both of you. the response is how much it will directly positive enough, impact my business. I have a background then you could see Connect with us on I’ve always enjoyed a in catering and I’ve about setting up the particularly strong lunch spotted a potential gap business. The Food Twitter for the trade, because I’m the in the market. I’m based Safety Authority only café within a mile in a city and there are of Ireland has a radius. A number of my a high number of gyms comprehensive loyal customers have said scattered around. Fitness website, where you that they would have no has become such a huge should find out the latest, breaking real interest in having business and it goes hand information you lunch at the new place, in hand with the food need. news and as the food is artificial industry in many ways. and generic compared to I’m considering setting I recently industry chatter what I offer. Nonetheless up a mobile health food took over the I’m still worried about the van, with the aim of setting management of impact it will have on my up outside gyms, subject a gastro-bar and trade. to permission of course. am determined The idea would be to sell to keep on top of While it’s always a worry protein shakes, protein events and plan to think your business might bars, maybe some whey a season ahead be under threat, it’s hardly a products and other high- where possible. surprise that another coffee energy foods that appeal I’ve noticed that @FFTresource shop is about to open in to people who need to eat Christmas seems a busy urban area. I think on the go, but consider to be coming you should probably count nutrition a high priority. earlier every yourself lucky that you’ve had year, and I’ve a monopoly on this trade for This is certainly a good already seen such a long time, given that idea in theory and yes indeed Christmas party you’re located in the thick of there’s a solid marriage flyers for other things. There are no laws that between the fitness and places in town. prohibit food businesses from food industries. However it How soon is too

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directory2.indd 20-21 Food For Thought Oct17.indd 25 04/10/201727/09/2017 13:3017:59 22 FFT.ie Directory Oct 2017 |@FFTresource Oct 2017 |@FFTresource FFT.ie Directory 23

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Fooddirectory2.indd For Thought 22-23 Oct17.indd 26 04/10/2017 13:30 27/09/2017 17:59 22 FFT.ie Directory Oct 2017 |@FFTresource Oct 2017 |@FFTresource FFT.ie Directory 23

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