FFT.Ie Expanding Its Scope

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Food For Thought FOOD | DRINKS | HOSPITALITY

The Restaurants Association has some Food for Thought An important announcement ...... p4

Zeroing in on the Drinks Trade Exclusive Interview: FFT.ie expanding its scope ...... p5 Liam Edwards, President of the Restaurants Association of Ireland “We Don’t Have Enough Chefs” t’s a tough job ciation of Ireland. business for 47 years the power of osmosis. to preside over As a second gener- in the harbour town. Knowledge seeped Local Focus: The Gourmet a professional ation business owner Liam points up to the directly through the Greenway body of over who grew up ‘over ceiling, indicating that ceiling. As we chat, A cycle path has provided inspiration 2000 members, the shop’, hospitality his childhood bed- the first generation of in Mayo ...... p10 Ibut someone has to service is in this man’s room, now one of the this family business is do it. Restaurateur blood. When we meet, accommodation bed- sitting at the bar hav- and publican Liam Ed- he tells me the Jim Ed- rooms at the pub, was ing an early morning wards has that precise wards Bar and now located directly over coffee meeting. Liam’s role, as President of seafood restaurant in the bar. It’s clear Liam father hasn’t totally re- the Restaurants Asso- Kinsale, has been in learned his trade by tired yet. ... cont on page 18

Dealing with Christmas What Are the Secret Ingredients To Cancellations Continuing the discussion from part Running a World Class Kitchen? one ...... p23 ospitality Expo, Chef – Management and in Irish Restaurants with JJ taking place on Control with John Wood, Healy, CIT the 6th & 7th of ex-Dorchester Hotel • Career Paths with Mar- The Official February 2018 in • Brexit: Impact on Menu teen Mc Conraghan the RDS, will host Choice with Martin Potts, • Healthy Eating and Calo- Publication Hthe Synergy Pro Chef Forum, a Synergy Pro Chef rie Calculation with Doug- specially designed conference • Critical Success Factors las Harrington, IT Tallaght Of The for culinary professionals. ... cont on page 2 The forum will explore the Restaurants business of being a head chef and managing a successful Association kitchen. Top chefs and industry professionals will be discussing Of Ireland the key issues and challenges facing kitchen professionals today and exploring the skills and solutions needed to over- come them.

Key speakers and topics include: • The Business of Being a

“The light music of whisky falling into glasses made an agreeable interlude.” James Joyce

Food For Thought Dec17.indd 1 24/11/2017 19:06 2 News @FFTresource | Dec 2017 Blackwater Teams with Barry’s Tea for New Gin ... cont from page 1 What Are the Secret aterford-based tion in London for its Blackwater Ingredients To “We’ve won many international Blackwater Distillery No.5 Gun, and has been short- Running a World awards for our gin, but the op- has teamed up with listed for the IWSC International W portunity to partner with Barry’s Class Kitchen? Barry’s Tea for a new gin, spe- Gin Distillery of the Year award. Tea is definitely something we cially for the Christmas period. Denis Daly, Master Blender at • Food Cost Control with couldn’t pass up. I was exper- The limited edition Black- the family-owned Barry’s Tea, Martin Potts, Synergy Pro imenting with some different water Barry’s Tea Irish Gin is said: “This is an exciting and Chef flavours and discovered that available as of November and once off opportunity for all of us • Getting a Product to Mar- Barry’s Tea gives the gin some is a blend of Barry’s Tea Classic at Barry’s Tea. The chance to ket with Dermot McGreal, nice, spicy notes when distilled. Blend, Sicilian lemons, sweet work with an Irish gin brand is Aryzta Europe Really, it is a celebration of Ire- Spanish oranges, juniper ber- something Barry’s Tea is proud • Managing the Books with land’s tea heritage.” ries and cinnamon. of, and ties in perfectly to our Ollie McDonnell, Synergy The Blackwater Barry’s Tea The Blackwater Distillery long standing Irish heritage.” Bookkeeping Gin is available in retailers na- recently won old at the Inter- Peter Mulryan, Co-founder Hospitality Expo will be Ire- tionwide, priced €35. national Wine & Spirit Competi- of Blackwater Distillery, said: land’s largest trade show for restaurants, hotels and pubs in 2018 with over 200 exhibitors and 3,000 owners, manager and operators of restaurants, Howl at the Moon Demolition Permission Denied pubs and hotels in attendance. To attend this trade only The initial permission granted bulk and mass”. event you can register now at by Dublin City Council was The inspector’s report www.hospitalityexpo.ie/regis- appealed by a number of pointed out that the building ter. parties including the Ger- “Takes a positive contribution For stand enquiries, please man Ambassador Matthias to the streetscape, by virtue contact Luke Treacy: Tel 01405 Hopfner, who subsequently of its decorative features and 5552 or [email protected]. withdrew his complaint. The prominence in the streets- complainants argued that the cape”. There were also con- demolition was unnecessary cerns that the submitted plans n Bord Pleanála has Jr and Matt Ryan, who also own as it would remove two via- would, if given the green light, overturned previously the Press Up Entertainment ble, historic buildings. “Introduce a visually jarring A granted planning per- Group – the country’s largest In response, Dublin City element into a largely intact mission which would have hospitality company which Council noted that the de- part of this historic streets- seen the existing Howl at the recently also purchased the velopment would have “Pro- cape”. Moon nightclub demolished Elephant & Castle restaurant vided significantly greater Dale Vision Ltd is understood and a 53 room boutique hotel in Temple Bar. The company vibrancy and footfall” onto the to be working on revised built in its place. had applied for permission Lower Mount St area. plans for the property, taking Dublin Pub Granted The property was purchased to knock down the existing In its final ruling, An Bord into consideration the inspec- €1m Extension in late 2016 by Dale Vision Ltd building and construct a six Pleanála said the proposed tor’s report. The application for a reported �3.2m. Dale Vi- storey hotel, comprising of 53 development “Would be in- will likely be lodged by early he owner of the Merchant’s sion is a development vehicle bedrooms, as well as a roof- congruous in terms of its de- 2018. Arch Bar and Restaurant on headed up by Paddy McKillen top terrace with restaurant. sign and its excessive height, TWellington Quay has been granted planning permission to extend his premises back into Temple Bar. Contacts: In this Issue... Tom Doone plans to invest € For any editorial, pr or content related queries please 1m in expanding the well known The Restaurants Association has some Food for contact: [email protected] Tel: +353 1 254 9860 premises into the former 18th Thought Century Tailor’s Guild Hall. Cir- For subscriptions, accounts or general enquiries please An important announcement ...... p4 cuit Court President, Mr. Justice contact: [email protected] Tel: +353 1 254 9860 Raymond Groarke, granted him a Zeroing in on the Drinks Trade Declaratory Order which ensures Queries with relation to advertising should please be FFT.ie expanding its scope ...... p5 his existing drinks license will be addressed to: [email protected] Tel: +353 1 254 9860 extended into the new development, should it be completed in Local Focus: The Gourmet Greenway All material copyright 2017. No part of this publication accordance with planning permis- A cycle path has provided inspiration in Mayo...... may be reproduced, stored in a retrieval system or p10 sions. transmitted in any form or by any means without the Mr. Doone, co-owner of Mer- prior consent of the Publisher. Opinions and comments Irish Pubs Global Award Winners chant’s Arch Restaurant Company herein are not necessarily those of the Publisher. Whilst Find out who was crowned best Irish pub ...... p13 Limited, had said in the Circuit every effort has been made to ensure that all information Civil Court that he turns away dozens of tourists every day due contained in this publication is factual and correct at Liam Edwards Interview time of going to press, the Publisher cannot be held to lack of space. We chat to the RAI president, 9 months into his tenure p18 responsible for any inadvertent errors or omissions The current proposals allow contained herein. for the existing building to be ex- Opening a New Chapter with Bushmills Red Bush tended at ground and first floor FFT.ie, Top Floor, 30 Francis St, Dublin 8 The first new expression in nearly 5 years...... p21 levels to accommodate an additional 90 diners. This Month’s Poll: Dealing with Christmas Cancellations The building itself, overlook- ing the Ha’Penny Bridge, has a Continuing the discussion from part one ...... p23 Has your business suffered in the past as a result of long history dating back to 1821. last minute group cancellations? It has been, at various points, a a What to Drink this Christmas? hall for the Merchant’s Guild, a Answers to [email protected] Which wines to dine with ...... p24 Protestant boys school, and a variety of shops of different nature. A Last Month’s Poll: full history of the building can be Design... found on the Come Here to Me Do you think the hospitality industry is ready for a blog. Mr. Doone purchased the VAT increase? Clear Designs largely derelict site in 2006 and Telephone: 01 445 9363 spent significant sums redevelop- Yes: 24% No: 76% [email protected] Clear Designs ing it, eventually reopening as the www.cleardesigns.ie current bar and restaurant in 2007.

Food For Thought Dec17.indd 2 24/11/2017 19:06 Dec 2017 | @FFTresource News 3 FBD Announces Deal with XL Catlin BD Insurance has an- liability product underwritten ism of XL Catlin around the cers liability for their diverse dlers. XL Group is A+ rated by nounced a new deal with by XL Catlin, to the Irish mar- world and we are one of the range of clients nationwide via S&P and A rated by AM Best. F global insurance pro- ket.” largest underwriters of this the Angel Risk Management The Group had US$58.4bn of vider XL Catlin, to offer profes- David Gallagher Country business in Ireland. We are Limited platform.” total assets and US$13.6bn sional indemnity and directors Manager – Ireland Insurance delighted that FBD are now XL Group has operated in of GWP in 2016, and globally & officers liability cover, as at XL Catlin, commented: “Fi- able to offer professional in- Ireland since 1990, with local serves clients in 215 countries. part of the FBD suite of Com- nancial lines is a key special- demnity and directors & offi- underwriters and claims han- mercial Business products. FBD is one of Ireland’s largest property and casu- alty insurers, looking after the insurance needs of business owners, consumers and farmers. The company has a network of 33 local offices nationwide, and it is hoped the new deal will help meet the ever changing needs of Irish SMEs. Fiona Muldoon, Chief Ex- ecutive of FBD Insurance plc, said: “FBD is committed to providing the best insurance cover possible for Irish SMEs. This new product will sit alongside our existing products to address the needs of FBD Commercial Business customers in an area where we did not provide cover previously. We are delighted to bring a premium professional indemnity and directors & officers

Multi-Million Euro Heineken Cork Office Refresh Unveiled

arking the comple- The renovation works cen- was donated to 13 local Cork Director, Heineken Ireland, work environment for current tion of a multi-million tered around sustainability and charities. commented: “The extensive and future Heineken Ireland Meuro upgrade project, reducing waste. A state of the The building works were multi-million euro refurbish- employees. I want to congrat- Heineken Ireland welcomed art smart lighting system was completed by local contractors ment project to our 128 year- ulate everyone involved in Minister for Foreign Affairs and installed, along with a centrally and suppliers. old head office has allowed us delivering on this vision. With Trade Simon Coveney to un- controlled heating system that Minister Coveney com- to bring our great people and a brewing heritage that goes veil its new look headquarters maximises natural daylight. It mented: “I would like to con- great products even closer to- back 161 years, we are proud in Cork. is estimated that there will be gratulate Heineken Ireland on gether. We set out to provide to be part of Cork’s rich heri- The 128 year-old Malt House a 30% decrease in energy con- investing in their historically an inspiring and innovative tage.” building at Leitrim Street has sumption on an annual basis as important head office and been revamped to provide a result. brewery in Cork. Heineken is a new collaborative environ- Other improvements include a valued employer and eco- ment for Heineken Ireland’s a new waste management nomic contributor in the region IN 200+ Cork based employees. system, and an employee ed- and I wish them every success The Malt House, built in 1889 ucation programme that has in the future and the continua- SPECIALISTS by James J. Murphy, was con- resulted in the site now having tion of their proud tradition in Disposable Food Packaging, verted into Heineken Ireland’s a zero landfill policy. Existing Cork.” head office in 1992. office equipment and furniture Maggie Timoney, Managing Cleaning And Hygiene Products

Call 01 257 5250 US www.cateringdisposables.ie A Personal Approach to Service follow us Image courtesy of Huhtamaki

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Food For Thought Dec17.indd 3 24/11/2017 19:06 4 News @FFTresource | Dec 2017 Conor Halpenny Named Euro- Craft Beer Now Holds 3% of Irish Market rish craft beer now holds a said: “While it is acknowledged Toques Young Chef of the Year 3% market share, according that the Irish craft beer category onor Halpenny of Ito a newly released Bord Bia is still very young and that these report. Restaurant Chapter levels of growth are from a low According to the report, both One has been crowned base, the growth has been sus- C consumption and production tained over a number of years winner of the Euro-Toques market shares have each in- and looks set to maintain its up- Young Chef of the Year com- creased by more than 500%. ward trajectory. As the category petition, beating out five other In 2012, the craft beer category expands, the importance of ex- finalists to take the title. recorded consumption market port business increases for the The contest, presented by share of just 0.6%, in 2017 that sector. Demand for craft beer is La Rousse Foods, held its fi- figure reached 3.0%. In terms of rising in most markets around nals on Sunday November production, craft beer rose from the world, driven by consumer 19th in the professional kitch- 0.4% in 2012 to 2.3% in 2016. preferences for premium prod- ens of Cooks Academy Cook- The number of craft brewer- uct and artisan production.” ies in Ireland has again grown ery School on South William To further explore the op- by more than 500% in the last Street in Dublin’s city centre. portunities arising from the five years, with 72 now in op- Conor was announced as the continued international interest eration, up from just 15 in 2012. winner at a gala dinner at the Employment in these facilities in premium craft alcohol bev- Intercontinental Hotel in Dub- exceeded 500 for the first time erages, Bord Bia will once again lin later that evening. Violetta potatoes and Pink Fir One, mentored by chef Ross host Marketplace International apple potatoes, and a sweet Lewis, won the overall com- ever as of 2016, increasing em- The six finalists were re- ployment in local and rural com- in April 2016. This meet-the- dish using apples from High- petition with a savoury dish of quested to devise two dishes, munities. buyer event will provide an op- one sweet and one savoury, bank Orchard including the beef, cabbage, bone marrow Output from these breweries portunity for suppliers verified inspired by this year’s con- varieties Blusher, Dabinet and colcannon and a sweet has also grown significantly, as Origin Green to meet with test theme of back to basics and Aston bitters, as well as dish of set rice, fermented from 37,000HL in 2012 to more distributors and buyers from – old-school cooking, using an optional selection of High- apple, yoghurt and malt, im- than 176,000HL in 2016, repre- Ireland and around the world. The event is set to take place ingredients from some of the bank apple-based drinks and pressing the judges with their senting growth of almost 475%. on April 12th 2018 in the RDS in producers they had the op- spirits. flair, imagination and skill in The volume of production aimed for export is estimated at Dublin. portunity to meet earlier in the The finalists were expected execution. 22%, or 39,000HL. You can find the full report competition process. to use their creativity and Open to professional chefs demonstrate their culinary under the age of 26, the com- Denise Murphy, Beverage at www.bordbia.info/Craft- The candidates cooked for Sector Manager at Bord Bia, Beer-2017. six guest judges – chefs Rich- skills, focusing on basic, sim- petition started in June and ard Corrigan, Anna Haugh, ple techniques – old-school the finalists had gone through Graham Neville, Wade Mur- cooking that provides the fun- a number of heats and re- phy, Paul Kelly and Aidan Mc- damentals and solid founda- gional finals. Former winners Grath – producing a savoury tion of any cuisine – to create include Mark Moriarty, who dish using Dundrum Dexter two innovative, interesting and progressed to win the World beef rib eye on the bone and accomplished dishes over the San Pellegrino Young Chef cheek and/or Ballymakenny course of 2.5 hours. Competition in 2015. Conor Halpenny of Chapter Important Restaurants Association Announcement he Restaurants Associ- ation of Ireland today T announces new official publication to service commu- nications needs of members and mission as a champion for restaurants in Ireland. October 25th 2017 – Dub- lin, Ireland – The Restaurants Association of Ireland are delighted to announce that the Trade Publication FFT.ie – Food for Thought, will become the official publication of the Associ- ation. In doing so, FFT.ie will become a major benefit of membership of the Restaurants Association of Ireland. While FFT.ie has a strong online presence, print remains an important communication tool. In this respect, the journal will be posted monthly to all Restau- rants Association of Ireland L-R: Liam Edwards, Adrian Cummins. Pic: Paul Sherwood. members and suppliers. Adrian Cummins, Chief Ex- boosted by the new investment food and drinks sector,” said Food, Drinks and Hospitality resources needed to grow and ecutive of the Restaurants As- going into the publication by Thomas Holland, founder of platform. 7 years in business invest in new products and ser- sociation of Ireland, said: “We Dun Aengus Invest Ltd,” he FFT.ie. “We are beyond ex- next year, FFT.ie has grown in vices for Ireland’s food, drinks see this as an added benefit of continued. cited at this announcement and prominence year on year. & hospitality sector. membership and we are very “This agreement means As- look forward to best serving the A boost to the business, and a impressed by the dynamic en- sociation members will receive sector as a vital touchpoint for basis for the Restaurants Asso- For further information, please ergy, professionalism and con- posted copies of our monthly all industry players.” ciation of Ireland involvement, contact: tent of the publication”. publication, keeping them in- is a major investment into the Thomas Holland “Core to our decision is the formed of the latest news and Notes for Editors publication by Dun Aengus Founder, FFT.ie commitment and quality of views from the hospitality, Food for Thought is Ireland’s Invest Ltd which provides the +353879463525 the team and this was further

Food For Thought Dec17.indd 4 24/11/2017 19:06 Dec 2017 | @FFTresource News 5 Food for Thought Zeroes in on Ireland’s Drinks Trade

he worlds of food, across its platform, covering date. I thoroughly enjoyed time editor, stated: “We are so.” once the domain of print, digital and face-to-face, reading it all. I’d go so far as to inspired by feedback like this restaurants and cafés, FFT.ie is aiming to provide say the website is terrific and to do more and more for Ire- For information on how T and libations, tradi- the drinks trade with the includes tonnes of inside infor- land’s drinks businesses and FFT.ie can highlight your new tionally the domain of pubs same level of quality while mation on the drinks sector!” we are continually being en- products and services the on and bars the world over, are continuing to expand on its is- Mark Murphy, FFT’s long- couraged by the sector to do on trade, email [email protected]. merging at an unprecedented land-wide food coverage. pace. Restaurants are work- Added to the significant ing harder than ever to curate investment in FFT.ie by Dun varied wine, beer and spirits Aengus Invest Ltd, it’s an en- menus, while pubs are at a ticing prospect for publicans, serious detriment if they’re bar staff, trade organisations, failing to capitalise on the po- wholesalers, suppliers, brew- tential of food sales – be that ers, distillers, bottlers, and ev- light bites, a weekday lunch eryone in between. offering or a full a la carte ser- “We are really excited by vice. the possibilities and, com- It’s with this two way traffic of bined with new investment in ideas, services and products our publication and platform, in mind that FFT.ie is now ex- we plan to further build on panding its offering into deep our success serving the indus- coverage of the drinks industry,” said Thomas Holland, the try. Already a market leader founder of the publication and in foodservice, the team will a dynamic force in moving it be bringing its expertise into forward. the drinks sector from 2018 onwards, serving the licensed Why the focus on drinks? trade in Ireland with the same Andrea Moloney, Marketing level of professionalism and Supervisor for the entire Por- total coverage that has aided terhouse Group, recently told the foodservice industry so us: “I’ve just discovered FFT. well over the last half decade. ie. I was quite impressed with Having successfully con- your website. The stories were Thomas Holland, founder, left nected industry professionals very useful and indeed up to

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Food For Thought Dec17.indd 5 24/11/2017 19:06 6 News @FFTresource | Dec 2017 Irish Distillers Releases Midleton Dair Press Up Snaps Up Ghaelach Bluebell Forest Edition Elephant & Castle rish Distillers has unveiled between 12 and 23 years in Ireland – the range has prove- the next chapter in its virgin American oak barrels, was nance unlike any Irish whiskey he Press Up Entertainment cently sold again, for a reported IIrish oak collection of single then filled into lightly toasted before it and we look forward Group has acquired one €11.75m. pot still Irish whiskeys; Midle- Irish oak Hogshead casks for to exploring more of Ireland’s T of the best known restau- Press Up, owned by Paddy ton Dair Ghaelach Bluebell 18 months. woodlands further in the years rants in Dublin, the Temple Bar- McKillen Jr and Matt Ryan, has based Elephant & Castle. Forest edition. Kevin O’Gorman, Head of to come.” become the largest hospitality Elephant & Castle is a land- company in the country and also This offering has been fin- Maturation at Midleton Distill- Bottled at cask strength, mark restaurant, in operation ished in barrels made from ery, commented: “It is a joy to between 55.30% to 56.30% owns and operates the Wagam- since 1989 and is well known for ama franchise, Wowburger, The Irish oak grown in the Bluebell be able to showcase more of ABV, and without the use of its chicken wings. The original Workman’s Club, The Bison Bar, Forest of Castle Blunden Es- our experimentation with mat- chill filtration, Midleton Dair Elephant & Castle opened in the Dean Hotel and a number of tate in Co. Kilkenny. uration in Irish oak through Ghaelach Bluebell Forest is Greenwich Village, New York, Dair Ghaelach, which is the release of Midleton Dair available from November in 1973. Press Up has purchased other properties, with several Gaelic for ‘Irish oak’, is the Ghaelach Bluebell Forest. The 2017 in markets including the the business from US restau- others currently in the building result of eight years of exper- naturally sweet compounds US, Canada, Ireland, France rateur Dr George Schwarz, phase. The company purchased iments at the Midleton Dis- found in Irish oak work in per- and the UK at the recom- founder of the New York outlet. the Elephant & Castle for an un- disclosed sum, according to the tillery in Co. Cork into using fect harmony with this whiskey mended price of €280 per The restaurant itself was part Irish Times, and has no immedi- into using native oak to ma- to deliver milk of the Crampton Buildings, a ate plans to make changes to the ture Irish whiskey and follows chocolate and multi-let retail block sold in 2014 for over €8.2m. It was re- restaurant. the release of Dair Ghaelach honeycomb Grinsell’s Wood in February on the nose, 2015. a beautifully In collaboration with for- round and estry consultant, Paddy silky-smooth Purser, the Irish Distillers team mouth feel and of Kevin O’Gorman, Head of a long, pot still Maturation; and Billy Leighton, finish. Head Blender; chose Bluebell “The nu- Forest on Castle Blunden Es- ances in fla- tate to provide the oak. Each vour in the bottle can be traced back to two editions one of six individual 130-year- of Midleton old oak trees that were felled Dair Ghaelach in the Bluebell Forest in May come from our of 2013. native wood, The whiskey, made up of and offer a selection of Midleton’s pot whiskey fans a still distillates matured for true flavour of Top Chefs to Join Primrose Derry former Irish Chef of more than ten years, mov- the Year and one of ing together from Deane’s A Ireland’s top pastry in Belfast to the Salty Dog in chefs have joined Primrose Bangor, then Harry’s and now as it opens in new, expanded Primrose. The husband-and- premises on the Strand Road wife team behind Primrose, in the Maiden City. Ciaran and Melanie Breslin, Derek Creagh – who won first started selling cupcakes Chef of the Year at the 2015 made by baker Melanie in Ci- Georgina Campbell Awards aran’s butcher shops. – is to take up the position of They opened their first Head Chef, while Monto Man- Primrose in Derry with four sour has been appointed as Head Pastry Chef. Mr. Cre- members of staff in 2012, and agh was previously head chef now employ 80 people across at Harry’s, whose Portstewart two sites, Atlantic Quay and restaurant Harry’s Shack won Strand Road, under the su- Irish Times Restaurant of the pervision of general manager Year in 2014, as well as at Shelley McLaughlin. Deane’s in Belfast, which was Primrose won Best Casual Derek Creagh Head Chef, Monto Mansour Pastry Chef with Ciaran and Melanie Breslin owners of Michelin-starred during his Dining in Co. Derry in the Primrose Restaurant. Pic: Martin McKeown. time at the restaurant. Restaurants Association of Ire- He has worked in a num- land awards, and is the north Derry has really moved on and cakes are made fresh such calibre on board Prim- ber of other Michelin-starred west’s current restaurant of in terms of food, we have so from scratch, every day – will rose will continue to grow restaurants including Heston the year. many good places to eat out also move on site. from strength to strength. Blumenthal’s The Fat Duck, “I’ve got to know Ciaran now and we are becoming A selection of breads and “We’ve been able to grow Chez Bruce, and The Square, and Melanie over the last six known for our restaurants. patisserie items, as well as from four staff to 78 in five Putney Bridge. Donegal months,” said Mr Creagh, “Primrose will be another delicatessen from Breslin’s years, and that shows the born and bred, Mr. Creagh “and I’ve been impressed by reason for people to stop in butchers, will also be on sale appetite there is in Derry for is known for his modern and their straightforward talking Derry.” to take out for the first time. quality food made from local innovative approach to cook- and their hard work and de- The new Primrose – which “We’re delighted to welcome produce, and also the poten- ing, which he pairs with the termination. I’m delighted opens on 16th November – Derek and Monto onto the tial that’s in this city to suc- strong commitment to local to be taking up the position will include a restaurant and staff of Primrose,” said Ciaran ceed as a small business,” quality produce which Prim- as head chef in Primrose. cocktail bar, as well a delica- Breslin. said Melanie Breslin. rose is renowned for. It’s exciting to be associated tessen and coffee to go. The “This is our first venture into “Derry’s become a real He and Monto Mansour with something new, and I’ve famous ‘scratch bakery’ – night-time eating, and we’re food destination, and it’s won- have worked together for no doubt it’ll be successful. where all of Primrose’s bread confident that with chefs of derful to be part of that.”

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Food For Thought Dec17.indd 7 24/11/2017 19:06 8 News @FFTresource | Dec 2017 Trinity City Hotel Profits up 54% Proposal Submitted for 8 Storey Dublin 1 Hotel

lanning permission has National Leprechaun Museum. been submitted to demol- In 2005, city planners granted Pish a building at the corner permission for the demolition of of Jervis St and Abbey St Upper the three storey over basement and replace it with a eight storey Twilfit House, and plans were over basement hotel. approved to replace it with a The application was submit- seven storey retail and office ted by Abarta Investments and building setting, however those involves the demolition of the plans never came to fruition. existing Twilfit House. In total Abarta Investments is asso- the redevelopment is estimated ciated with investment group to cost over €19m. The invest- SW3 Capital, which also owns ment company bought the prop- the planned hotel development erty in 2014 for €4.15m. at River House on Chancery The proposals call for a new Street, the site of the former 218 bedroom hotel to be built, motor tax office. While permis- which will also house extensive sion was granted for that proj- restaurant and bar areas on the ect, it has been appealed by An ground floor. The current build- Taisce and a local resident. An ing dates from 1927 and was at Bord Pleanála is due to decide one point a corset factory. It is on the development next month. currently home to the popular

re-tax profits at Dub- pany has accumulated profits terContinental in Ballsbridge. lin’s Trinity City Hotel of €5.7m, and a cash pile of Accounts for Charlemont Pjumped by 54% last €1.6m – down from €2.6m the Leisure Investments Ltd, trad- year, according to newly filed previous year. ing as Hilton Dublin, show that accounts. Staff numbers at the hotel, the company’s gross profit The hotel, owned by US located on Pearse St in Dublin, increased by 15% last year, billionaire John Malone, who increased from 90 to 95 during up from €10.27m to €11.84m. also owns Virgin Media and the year, bumping costs up Its cash pile increased from TV3, recorded pre-tax profits from €2.3m to €2.56m. €3.4m to €4.4m at the end of of €2.83m for the year ending John Malone also owns the December 2016. The direc- 2016. Hilton Hotel near the Charlem- tors state that they “are confi- Accounts for Trinity Leisure ont Luas stop, the Westin hotel dent in the hotel’s prospects”. Holdings Ltd show the com- on College Green and the In- Killian Crowley Wins S.Pellegrino Young Chef UK & Ireland 2018

illian Crowley, currently region at the global finals in knowledge and technical abil- Killian said: “I am delighted. Michelin star establishments Chef de Partie at Miche- Milan in June 2018. ity to take Irish food to greater Three Irish chefs were in the on the continent before joining K lin starred Aniar in Gal- Aniar chef-patron JP McMa- heights. We are all delighted at semi-final this year, two on the Aniar more than two years ago. way, has been crowned winner hon said: “I’m super-thrilled for Aniar. We are a small team that podium, which proves that Irish The restaurant’s philosophy is of the S.Pellegrino Young Chef Killian. He’s a chef of the high- nurture talent to promote the food is getting better every to produce contemporary Irish UK & Ireland 2018 competition, est caliber with a passion for great food produce of Ireland. day. We need every year to food using local, seasonal, sus- and will go on to represent the Irish produce. He has the skill, For me, this is another confir- have more Irish chefs in inter- tainable West of Ireland ingre- mation that Irish food is one of national events like this.” dients. the best in the world.” Killian will be mentored for The local competitions round Killian won for his West of the grand final by top UK chef will continue until Decem- Ireland-inspired turbot, kohl- Angela Hartnett, who was one ber, where semi-finalists from rabi and sea purslane dish. It of the four judges alongside across the world will compete was described by judge Alyn Ireland-based chef Mickael Vil- for a chance to move on to the Williams as “clean, simple, janen and UK chefs Phil Howard global finals in Milan. By the precise”, while Angela Hartnett and Alyn Williams. end of the year, 21 young chefs said “It feel very much from the Killian, who was born in will be announced as official -fi heart”. Belgium to an Irish father and nalists, who will each work with Killian was one of ten semi-fi- Belgian mother, started his their mentor chef from their re- nalists including two other culinary training in Belgium at gional jury to help prepare for young Irish chefs. 15. He worked at a number of the final competition.

Killian and JP at Aniar. Pic: Boyd Challenger.

Food For Thought Dec17.indd 8 24/11/2017 19:06 Dec 2017 | @FFTresource News 9 Serving Up The Best at Food & Bev Live 2018

aking place in Citywest, we’re thrilled to welcome the Dublin from the 6th – 7th support of many industry bod- NFebruary 2018, Food & ies to the show. For the first Bev Live – brought to you by time, the Restaurants Associa- IFSA, the organisation behind tion of Ireland will be hosting the the phenomenally successful Global Hospitality Tech Summit Catex show, and the Restaurants at the event and the Stonehouse Association of Ireland (RAI) – re- Trade Show is joining us, run- turns to kick start the 2018 hos- ning as a complementary event pitality season. at Citywest, giving visitors even Bursting with industry-spe- more reason to attend Food & cific attractions that serve up in- Bev Live!” spirational solutions for Ireland’s Food & Bev Live 2018 will foodservice and hospitality sec- continue the event’s history of tors, Food & Bev Live 2018 is the celebrating excellence within only expo in Ireland to have all the industry. Home to world industry support, resulting in a class competitions over the two unique opportunity for exhibi- days, the show will be hosting tors and visitors alike to attract the National Barista Champi- lenges. Finalists will compete in are partnering with the RAI and February 2018 at the Citywest business from leading industry onships, organised by the Irish the glare of their peers as they Food and Bev Live 2018 will host Events Centre, Dublin, Food & associations across the sector. Chapter of Specialty Coffee As- compete to become the National the largest Hospitality Technol- Bev Live 2018 is a show not to John Cunningham, Chairman sociation (SCA) and sponsored Cocktail Champion and earn ogy Summit in Ireland, bringing be missed. of IFSA, commented: “Capital- by Avonmore and La Marzocco. their place to represent Ireland the world’s latest hospitality and Further information can be ising on a revitalised foodser- The National Champion will at The World Cocktail Champi- tourism technology startups to located at www.FoodandBev.ie vice sector and playing home have the honour of representing onships 2018. Ireland for the innovation forum. and information on the Global to a vast portfolio of national skill Ireland in the World of Coffee Skills is high on the agenda, Also, new for 2018 it has been Hospitality Tech Summit can be competitions, demonstrations, 2018 taking place in Amster- and returning to Food & Bev announced that the Stonehouse found at www.hospitalitytech- new technologies and conver- dam, Netherlands where they Live 2018 is the Euro-Toques Trade Show will run alongside summit.ie. sation; Food & Bev Live will be will compete with over 50 other Live Stage and the ‘hotly’ con- the two day IFSA event, where For further information on a two day shop window for ‘the National champions. tested Chef Ireland Culinary its White Hat brand and product Food & Bev Live 2018, please best of’ within the industry, from The Bartenders Association’s Competitions along with the portfolio will take centre stage contact Niamh Kenny, Show skills to products, services and Irish Cocktail Championships Contract Caterers Competition, offering its members’ customers Manager on 01 846 0020 or innovation. will also see Ireland’s leading organised by the Panel of Chefs a unique range of special offers [email protected]. “Demonstrating the appetite mixologists putting their skills to of Ireland. and new product launches. for an annual industry event, the test during the cocktail chal- In a first for the sector, IFSA Taking place on 6th and 7th Christmas Ales & Stouts at Eight Degrees

chilled in champagne flutes as spicy Christmas Cake, studded tiustoMitchelstown brewery on an aperitif on Christmas morn- with nuts and dried fruit, classic the day, complete with brewing, with a half-dozen oysters or Black Forrest Gateau or a box ery tours and tastings from 2pm some smoked salmon, or take it of cocoa-dusted dark chocolate to 5pm. to the dinner table to pair with truffles. RRP €11.95. The party continues with in turkey. RRP €7.95. As well, on Saturday 25 Mitchelstown with the turning The Holly King Imperial Stout November, Eight Degrees is on of the Christmas lights, a live (ABV 9.5%) has been aged in throwing a beer and music Fes- music and beer trail. The event pinot noir barrels with Bret- tival for St Fanahan’s Day, cele- is free. For more information, tanomyces C wild yeast. It’s a brating the warrior patron saint visit www.eightdegrees.ie/fa- hugely complex beer, so pour of Mitchelstown. Seán Sherlock nahfest. it into snifters and sip it slowly T.D. will be officially launching to end a meal with a slice of the new Eight Degrees #Mauri-

ork-based Eight De- will be released by the end of grees Brewing has November. Creleased details of its The two beers are named special Christmas beers for after the myth of the Oak King the 2018 festive season, along and the Holly King. In Celtic with news of a new beer and mythology, the Oak King and music festival taking place this the Holly King were warrior November. twins, engaged in a never This Christmas, Eight De- ending fight for supremacy. grees will be releasing The At Midwinter the Holly King – Oak King and The Holly King, representing darkness – is at packaged in 750ml amber the height of his strength, while champagne-style bottles part the Oak King, which represents of the brewery’s new Wild Bal- light, is at his weakest. lyhoura Series. They will be The Oak King Belgian Pale available individually or as 2x Ale (6.5%) has been aged in 750ml bottle gift packs (RRP French oak with Brettanomy- €19.95). These beers have ces C wild yeast and local pale been barrel-aged, bretted, and and lager malts. Serve well

Food For Thought Dec17.indd 9 24/11/2017 19:06 10 Local Focus @FFTresource | Dec 2017

Barbara Collins Is a native of Co. Armagh who has worked in BBC News and Current Affairs Radio and Television Local Focus: since 1999 when she joined as a graduate trainee. Her passion for people and their stories is matched by her The Gourmet Greenway, Mayo appetite for good food.

A cycle path has provided the inspiration for a food tourism initiative which is bringing business to the west coast of Mayo. Barbara Collins explores the Gourmet Greenway.

to Castlebar and is joined to Belmullet.

www.mulrannyparkhotel.ie

The Grainne Uaile This Newport pub is named after the famous local heroine, the Pirate Queen, Grace O’Mal- ley. It has been in the McMa- namon family for more than a century. In 2005, Harry and Liz McMana- mon took it over and extended and renovated the premise. They also paid particular atten- tion to the food offering. The menus these days are name- checked with local producers Newport House such as Kelly’s Butchers, Keem Bay Fish Products from Gerry in touch with suppliers we Hasset and shellfish from Cro- Newport House weren’t aware of, and broad- agh Patrick Seafoods. The historic Newport House Mulranny Park Hotel View ened our horizons. For the past “Our Head Chef is Aiden Culli- was already well known in fine two years we have run a sea- nane. We are lucky to have dining circles, largely because food and craft beer weekend Mulranny Park Hotel producers and the Mulranny such fantastic local seafood of its inclusion in Ireland’s Blue over the May Bank Holiday in The idea for the Gourmet Gre- Park Hotel offering a unique ex- and superb meat from our local Book, but Manager Catherine association with the Gourmet enway food trail actually came perience where visitors could butchers. Flynn says the Gourmet Gre- Greenway,” says Liz. from Dermot Madigan, the meet the producers, taste the “Our seafood chowder is eter- enway coupled with the Wild “What sets us apart from others General Manager of the four produce, and connect with the nally popular, and our fish Atlantic Way initiative has intro- is that we are family owned and star Mulranny Park Hotel in food they were eating. dishes sell exceptionally well. duced them to a new section of run. Our staff stays with us, so Mulranny, Co. Mayo. Just past “Our 14 local member pro- Our scallops on Kelly’s Black the market. we always have a good team Newport, it is on the way to ducers are highlighted on Pudding, black and white pud- “It has made an extraordi- on the floor and in the kitchen. Achill Island - the three places all menus, particularly in our ding salad, local crabmeat and nary contribution to turnover. The atmosphere is traditional which, along with Westport, Nephin Restaurant under our smoked salmon are our most The little Gourmet Greenway pub with a modern vibe. We make up the backbone of the Head Chef Chamila Manawatta, popular starters. Local lamb booklet is fantastic. It pulls to- feature fabulous artists on our Greenway. from Sri Lanka.” shanks are one of our best sell- gether the places to eat and walls. “When I joined the Mulranny The hotel has also intro- ers, and any fresh fish sells well stay with local producers, so it “In the summer, sitting outside, Park Hotel eight years ago it duced The Gourmet Greenway as a main course.” is a complete food story of the you can look out at Clew Bay was clear that the location and Events Guide. Member venues Liz credits the Gourmet Gre- region,” says Catherine. and the beautiful town of New- facilities alone were not going create and host an event during enway initiative with helping “It has brought guests to port and watch the world go to deliver the number of visi- the year highlighting one of the them to reach suppliers who us who perhaps didn’t know by. You can snuggle by the tors that the business needed,” Gourmet Greenway suppliers. otherwise might not have been about Newport House. We cosy open fire in winter. It is the says Dermot Madigan. These include Kelly’s Gourmet on their radar. have always had lots of busi- best place to be - even Prince “We had an excellent food Greenway Afternoon Tea, Idle “Newport is a natural stopping ness from the Blue Book and Albert of Monaco thinks so!” product from our kitchen team, Wall Food Tours, Grainne Uaile point on the Greenway and cy- that has meant overnight stays superb quality ingredients Beer & Seafood Week, Mur- cling has become so popular. but the Greenway has brought www.grainneuailenewport.ie such as Achill Mountain Lamb, revagh Honey Open Day and It has been a fantastic boost so much non-residential trade Kelly’s Pudding, Keem Bay Traditional Musical and Poetry to our business. It has put us from people on activity holi- Seafood and Croagh Patrick Afternoons at The Blue Bicycle days.” Seafoods. They are all within Tearooms. The hotel also hosts The property is very close a 15 minute drive of the hotel. a showcase dinner each May. to the cycle path, which means We needed a ‘hook’ to put us Dermot says the initiative has people can drop in for lunch back on the map as a food des- given them valuable exposure or afternoon tea. Lunch could tination. At the same time the that as a standalone hotel they be homemade soup, or the in- arrival of the Great Western would never have achieved. house smoked salmon on an Greenway was being planned “We have had media cov- open brown bread sandwich. and the first section was from erage from RTE Nationwide, They have their own smokery Newport to Mulranny. RTE’s At Your Service, features on site and they use as many “Our aim was to offer a real in the Irish Times, the Irish In- local ingredients as possible experience to the visitors to the dependent, New Zealand’s on their menus. area and give them a real taste Women’s Way and Annabelle “Sometimes people will have of Mayo and in particular this White’s New Zealand radio a glass of wine with lunch,” area. So, with the help of a PR show as well as recommenda- says Catherine. They have won firm, we decided to combine tions from key Irish food writ- many awards for their wine cel- the arrival of the Great Western ers,” says Dermot. lar, including the Connaught Greenway with food and came Future plans include an Wine Experience Award from up with the Gourmet Green- extension of the Gourmet the Restaurants Association of way. This was essentially a se- Greenway as the cycle path Ireland. lection of award winning food is connected from Newport The Grainne Uaile “While they are having lunch

Food For Thought Dec17.indd 10 24/11/2017 19:06 Dec 2017 | @FFTresource Local Focus 11

six months when I retired and den is where they grow some went to Ballymaloe Cookery salad vegetables and herbs, School and did a short course. and where they get the ap- It gave me a lot of recipes and ples for their chutney, tarts and ideas. crumbles. They put seating in “It was my husband Frank the garden to use it as an extra who decided on the name The room, weather permitting. Blue Bicycle Tearooms. The The tearooms are open sea- Chambers family have been in sonally from April to October. business in Newport since 1865 Phil says they have seen a and the old messenger bike we marked increase in business have in the front was used in with the development of the the old grocery business and Gourmet Greenway. pub on George’s Street.” “It has brought cyclists and Tearooms obviously focus walkers to Newport. It has put on tea, sandwiches, gourmet the town on the map.” salads and cakes. Phil says they make all of their scones, www.bluebicycletearooms. cakes, chutneys, pesto, soups com/ and dressings in-house. Their signature cake is the flourless www.facebook.com/bluebicy- Princess Grace orange cake. cletearooms/ or afternoon tea, they will often halibut, hake and plaice. We The Blue Bicycle Being on the Atlantic coast, ask to have a look at the din- get local beef, lamb, chicken, they decided to make their Other Gourmet Greenway Tearooms savoury theme around locally Food Service members: ner menu and will then book award winning black and white Phil Chambers changed ca- a meal even if they are staying puddings, bacon and sausages sourced seaweed. • An Port Mor, Westport reers to open up the Blue Bi- “We use carrageen moss in • Marlene’s Chocolate elsewhere.” from Kelly’s Butchers in New- cycle Tearooms in Newport “A good number of the port. our vegetable soups and we Heaven, Westport seven years ago. The prem- also have a Kelly’s Seaweed • The Idle Wall, Westport Gourmet Greenway produc- “We also support some of ises are at their 300 year old ers supply us,” says Catherine. the small producers when we Black Pudding served with • Just Baked, Westport house called De Bille House. Irish boxty and Kelly’s Sea- • Rua and Café Rua, Castle- “Croagh Patrick Sea Foods require their produce such as “I retired as a social worker in bring Clew Bay native oys- Achill Island Sea Salt and Car- weed Sausage blaas on the bar the Health Service Executive menu. We also serve Keem Bay ters daily. Gerry Hassett from rowwholly Cheese.” (HSE) and I decided to open Keem Bay Fish Products sup- smoked and BBQ salmon from tea rooms in my hometown,” Achill Island,” says Phil. plies us with all our fresh white www.newporthouse.ie says Phil. “I researched it for fish sole, turbot, brill, monkfish, The walled Victorian gar-

The Blue Bicycle Tearooms

Food For Thought Dec17.indd 11 24/11/2017 19:06 6th & 7th February 2018 | CityWest Dublin

THE ONLY PLACE TO DO BUSINESS IN 2018

Attracting thousands of visitors from the food, hospitality and technology sectors, Food & Bev Live is THE event for 2018! Growing in stature, Food & Bev Live will host the first-ever Global Hospitality Technology Summit, be home to world-class competitions and present industry-led discussions Food & Bev Live: the show for hospitality, food and tech businesses in 2018.

Food and Bev Live is the premier showcase of all things fresh and exciting for the Foodservice industry including:

• National Barista Championships • Chef Ireland Culinary Competitions • National Cocktail Championships • Euro toques Live Stage • Chef Network Hub • Contract Caterers Culinary Challenge • Global Hospitality Technology Summit – NEW • Stonehouse Trade Show – NEW For Further information on how to book your stand, please contact:

Margaret Andreucetti: E: [email protected] Niamh Kenny E: [email protected] Richard Byrne: E: [email protected]

The team that delivers CATEX

T: +353 (0) 1 846 0020 or visit

Food For Thought Dec17.indd 12 24/11/2017 19:06 Dec 2017 | @FFTresource Irish Pubs Global Awards 13 Irish Pubs Global Reveals the Best Irish Pubs in the World for 2017 Scholars Lounge in Rome took home the top prize and was crowned Global Irish Pub of the Year at the 2017 Irish Pubs Global Awards, following 16,000 public nominations submitted online and analysis from an expert judging panel.

00 pub owners, manag- perience; An Pucan, Galway for GRID Finance to the Founder particular to the winners from Catherine Noone and Senator ers and staff from Irish Best Cocktail Experience; Por- and Chairman of the McGet- this year’s Irish Pubs Global Billy Lawless. The evening was pubs, both at home and terhouse Temple Bar for Best tigan Group, Jim McGettigan. Awards kindly sponsored by hosted by the hilarious Barry 4around the world, gath- Craft Beer Experience; and the The McGettigan Group has Festy.ie. With over 16,000 Murphy of Après Match. ered in the Round Room at the Leopardstown Inn for Best Irish built up an incredibly success- public nominations this year As part of the annual Irish 6th & 7th February 2018 | CityWest Dublin Mansion House for the glam- Community Pub. ful group of Irish pubs across the standard of pubs has been orous celebration, which was Best Sports Experience went the globe in cities such as New incredible. For two days we Pubs Global Gathering event, sponsored by Festy.ie. to The Woolshed Baa & Grill on York, Dublin, Dubai and Gal- toured the best that Dublin has attendees were treated a se- Winners on the island of Ire- Parnell Street, with Dolan’s Bar way. to offer in terms of pubs, dis- ries of exclusive tours and land included Slatterys, Dublin in Limerick winning both Best The Dead Rabbit Grocery & tillers and brewers. The Gala visits around Dublin over two 4 who took home two awards; Entertainment Experience for Grog in New York City, owned Awards in the Round Room days, including The Irish Whis- Best Marketing Campaign Ireland and the global award by Sean Muldoon and Jack was the highlight of the two key Museum, the new Pearse and the prestigious Irish Pub for same. In the food catego- McGarry, was named as the days. Over 400 publicans and Lyons Distillery, the Guinness of the Year award for Ireland. ries, Best Gastro Pub Food was global winner of Best Cocktail industry experts gathered from Open Gate Brewery and the Monica Keenan of Confession awarded to The Chophouse, Experience. around the world to celebrate Guinness Storehouse. Box, Dublin was crowned for Dublin 4 and Best Food Expe- the best in the industry.” Best Bar Person; Louis Martin rience went to the Moorings in Speaking about the awards, Minister Ciarán Cannon with You can check out the full list of Murrays Bar Inishbofin for Dungarvan. Irish Pubs Global CEO, Colm special responsibility for the of 2017 award winners at www. THE ONLY PLACE Best Chef; Dick Macks in Din- This year’s lifetime achieve- O’Reilly, said: “Congratulations Diaspora was a guest of honour irishpubsglobal.com. gle for Best Irish Whiskey Ex- ment award was presented by to all those nominated and in along with Brian Cody, Senator TO DO BUSINESS IN 2018

Food and Bev Live is the premier showcase of all things fresh and exciting for the Foodservice industry including:

Margaret Andreucetti: E: [email protected] Niamh Kenny E: [email protected] Richard Byrne: E: [email protected]

The team that delivers CATEX

T: +353 (0) 1 846 0020 or visit

Food For Thought Dec17.indd 13 24/11/2017 19:06 14 Restaurants Association of Ireland @FFTresource | Dec 2017

Gearing up for the Global Hospitality Tech Summit 2018

he Restaurants Associ- out sessions and panel dis- • Building loyalty through Global Hospitality Tech Sum- mit. Changes in technology ation of Ireland is gear- cussions, the conference aims technology mit 2018 will bring the world’s have undoubtedly influenced ing up for the first ever to transform the way in which • Digital marketing: using latest hospitality and tourism T the way in which hospitality Global Hospitality Tech Sum- hospitality industry profession- the right channels to pro- technology start-ups to Ireland mit, to be held on the 6th and als attract customers, run their mote your brand for a two day global innovation professionals conduct their 7th of February, 2018 in City- businesses and set themselves • Disrupt or be disrupted forum. It is set to be the Ire- business. Technology is very west, Dublin. apart from the competition. • The future of mobile POS land’s first conference solely powerful and we are looking to Working alongside Food Below are just some of the & payments in hospitality dedicated to examining recent harness that power to improve and Bev Live, the conference’s themes that Global Hospitality • The digital dining revolu- trends in technology which are objective is to provide food- Tech Summit 2018 will explore: tion forming the future of the hospi- the industry.” service operators and industry • The game-changing in- • The future of takeaway de- tality industry. suppliers with the tools, ideas novations and trends for liveries Adrian Cummins, Chief Ex- For further information, and networking opportunities 2018 • Integrated marketing for ecutive of the Restaurants As- visit www.hospitalitytech- required to build their busi- • How technology is revo- new hotel openings sociation of Ireland, said: “We nesses in the new digital age. lutionising customer en- • Shaping the hospitality in- are delighted to be leading the summit.ie. Through speakers, break- gagement dustry of tomorrow Global Hospitality Tech Sum-

OFFICIAL SPONSORS OF FOOD FOR THOUGHT

Food For Thought Dec17.indd 14 24/11/2017 19:06 Dec 2017 | @FFTresource Restaurants Association of Ireland 15

NEW MEMBERS

Restaurant Name County The Lifeboat Inn Cork The Orphan Girl Bar & Grill Wexford The Boyne Pantry Louth The Tea Room Wicklow Hannon’s Hotel Roscommon The Legal Eagle Dublin 7 O’Neills Pub Dublin 2 Moody Rooster Cafe Wicklow Luna Restaurant Leitrim The Long Valley Cork Watters Restaurant & Bar Louth Christmas Checklist: Taylers House Tyrone The Loft Cafe and Restaurant Leitrim 56 Central Restaurant Galway Order Christmas Stock 37 West Café Galway The Brandywell Bar & Restaurant Leitrim Square One Dublin 18 The Dock Restaurant Dublin 7 White River House Hotel Antrim Christmas Decorations Nevilles At The Cross Bar & Restaurant Limerick La Petite Cuisine Louth Loving Salads Cork Xian Street Food Galway Train Christmas Staa Tully’s Hotel Roscommon Bellagio Restaurant Dublin 6W Restaurant Six Dublin 1 Roberto’s Meath Fivealley Inn Offaly Valley Café Meath The Monks Table Clare Hooked Restaurant Sligo 3 Leaves Dublin The Boathouse Redcastle Donegal

Is your Christmas Checklist Complete? ASSOCIATE MEMBERS Free Online Customer Service Training Available Restaurant Name County Email [email protected] to register your interest Black Twist Waterford Molson Coors Kildare J & C Kenny Wines & Spirits Galway Irish Restaurant Awards Nominations to Open on January 10th The Restaurants Association of Ireland will hold the 10th Annual Irish Restaurant Awards in May 2018.

he awards first began in on the 9th of January 2018, with 2009 with 70 restaura- online nominations opening on Tteurs gathering in Dublin Wednesday 10th January and for a lunch. Now the Awards closing on Wednesday 24th consist of four regional events, January 2018. which take place around the There are a number of country in March, and the All stages to the awards, but the Ireland event taking place in first begins with the public Dublin in May. nominations. Restaurants,cafés, Last year the awards saw at- gastropubs and all eligible en- nominated by their customers tendance of over 3,000 guests trants need to ensure that they and members of the public. and nominees across the re- are registered and have the As always, the awards are gionals and the All Ireland. An correct address on Google open to all in the industry and official launch will take place Maps so that they can be easily not just RAI members.

OFFICIAL SPONSORS OF FOOD FOR THOUGHT

Food For Thought Dec17.indd 15 24/11/2017 19:07 The best of the season to you… from Excellence.

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Food For Thought Dec17.indd 17 24/11/2017 19:07 Excellence_SeasonalAdvert_FFT_FULLPAGE_350X240mm_October2017.indd 2-3 03/10/2017 14:57 18 In Conversation With... @FFTresource | Dec 2017

Dianne Curtin Dianne Curtin is a freelance food writer and food stylist. “We Don’t Have Enough Chefs” Her book The Creators , Individuals of Irish Food, is published by Cork University Press. She is an independent food consultant with special Liam Edwards, President of the expertise in local food production, and regular judging panel member for several national food awards. Dianne is a member of the Restaurants Association of Ireland Irish Food Writers Guild.

Issues At Hand do feel the government has to wine excise in the EU and the not in a position to increase counties have not done as well. Elected to the role of President intervene. We also hit the high- second highest beer excise. prices on their menus, making “In my hometown Kinsale, of the RAI in March 2017, Liam est costs in Europe for rates. Whilst there has been no in- our margins tighter. Speaking we would have a longer season took over from previous Presi- Geographically, rates here are crease in excise duty in the as a small business owner in than other towns. But we have dent Anthony Gray. on the increase.” budget for three years, which a seasonal town, our ethos is noticed since Brexit, the off sea- “Anthony tackled many se- The RAI has an historic con- is welcomed by the RAI, Ire- to give value for money at all son is much quieter and week- rious issues for the associa- nection with campaign for land still stands as the second times. We are very conscious end travellers have stopped. If tion in his presidency. I hope change, dating back to when highest payer of excise duty in of our competition and that you go beyond Clonakilty, or in to continue that work. For the it was formed in 1970, to rep- Europe. customers expect good value.” fact to any of the more remote restaurant industry, the biggest resent the restaurant industry On this Liam says: “It’s great Brexit has hit the industry areas of Ireland, the summer issue is the cost of opening our at Government level. In 1986, positivity for the industry to re- hard, as Liam explains. “Brexit season is shorter and there are doors every day. As an Associ- through expert lobbying from tain the VAT rate at 9% going brought enormous pressure. huge drops in winter numbers, ation, the fight on our hands is restaurateurs, the RAI secured into 2018. As an Association, We rely on the UK for business leading to seasonal closures for the cost of doing business. All a reduction of VAT rates from we will look at starting our cam- as our nearest neighbour. UK businesses.” the costs of running a business 25% to 10%. Further campaign- paign early in the new year, visitors would keep us going in Liam’s ideas for what steps have escalated,” he says. ing was successful in reducing to retain this rate and ensure the winter with short trips and can be taken, may encourage Insurance is one cost Liam the rate to 9%, where it now there are no further hikes in mini breaks to Ireland. But as what he thinks could be a two feels could be better ad- stands. excise duty.” soon as the referendum result or even three tier recovery dressed to help businesses. This is welcomed by the Staff costs are also on the was announced that stopped from Brexit. “We have been “Unfortunately, we live in a President, but ‘the flip side of rise. Liam says: “Staff costs are overnight. I am aware that the traditionally dependent on UK ‘claim culture’ which has seen the coin’ as Liam calls it, is ex- slowly increasing and restau- major cities and tourist hotspots and USA visitors; we are driven our insurance costs rise. This cise duty. January 2017 figures rants are soaking that up. A lot have had a good season, but a by American tourists at the mo- has to be better policed and I show Ireland has the highest of our members feel they are lot of rural Ireland and border ment. The American market

Food For Thought Dec17.indd 18 24/11/2017 19:07 Dec 2017 | @FFTresource In Conversation With... 19

has surpassed all our expec- from other areas. I feel we must nounced recently, with debate ment for the move. They are hind them. But I think the prob- tations this year. But it’s not a market Ireland as a food desti- on introducing new laws gov- working with us on this issue lem goes back further than that. stable market, being linked to nation. erning alcohol consumption, and the retention of VAT rate,” Cheffing is not seen as a career the dollar exchange rate and “The RAI Foodie Destinations including a minimum pricing he says. choice for kids coming out of the impacts of terrorism. initiative has worked very well. policy. It’s thought the legisla- school. The subject of Home “We need to look further It gets food communities work- tion could ban the purchase of Getting Chefs In The Economics in schools needs to afield. China is a huge market. ing together; the growers, pro- low cost alcohol in shops. Kitchen be rebranded. There has been Flights from Dublin direct to ducers, shops, restaurants and On this subject, Liam is clear. Widely reported is the chef communication with the Minis- Beijing will be a great bonus chefs. It’s a brilliant initiative. “Restaurants and pubs have a shortage the country is cur- ter of Education in the past few to this. We are also now in- In Ireland we have the history, duty to provide a safe environ- rently experiencing. Liam feels years on the rebranding and vestigating the Nordic Market the culture, the scenery and ment for the responsible con- there should be a government getting back to grass roots for and renewing our links with the food. We need to join the sumption of alcohol. We are body devoted to the industry in food education. We need to the French market. We used dots. I think the Foodie Des- aware that buying cheap alco- this and other regards. instill a love and knowledge to have a lot of French visitors tinations makes that happen, hol leads to all sorts of social “I think it’s a huge oversight of food starting in schools, so to Ireland and we need to get by highlighting the work being problems. As an Association, of the government that they young people actually want to them back again. There’s great done in lesser known areas and we would welcome and sup- don’t have one central body come into this industry as a ca- work being done with Tourism making a long lasting impact on port the very positive move to devoted to the food industry. reer. Ireland’s international mar- wider food tourism for Ireland.” introduce a minimum pricing We have great culinary courses “Our neighbours in Europe keting to encourage business Positive news was an- policy. I applaud the govern- in Ireland with great people be- do well at encouraging young

JC Dec 2017.pdf 1 2017-11-24 12:43:34

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Food For Thought Dec17.indd 19 24/11/2017 19:07 20 In Conversation With... @FFTresource | Dec 2017

people into all aspects of the by chefs in recent years, who Lawlor, Caitlin Ruth and Danni with training delivered from There was so much positivity hospitality industry as a serious are making a life choice when Barry in Belfast are speaking seven Education Training in the room. As a restaurateur career choice. Look at the level they choose this career. A lot out for women in kitchens and Boards in Dublin, Kerry, Cork, myself, it’s great to meet up of professionalism in France, of these places are closing two showing what can be achieved. Galway, Limerick and Cavan. with others. We all have issues Italy and Switzerland. Chefs days a week to ensure that not As an association, the RAI fully A combination of day release and it’s good to discuss them like JP McMahon and Neven only the owner chefs them- supports equal opportunity for and on-the-job training over a together at events like this, Maguire are great ambassa- selves, but also their kitchen female chefs and we will work two year period includes three where people are being rec- dors for educating children and team, remain on top of their with any group to improve con- weeks of intense learning in ognised for their massive con- we need more of these. Ireland game, avoid burnout and have ditions.” class, followed by two days in tributions. needs its own Jamie Oliver to life away from the business. I To bring new blood into the class and three days working, “The challenges of this job shake things up.” applaud that for businesses that industry, Liam says the RAI which changes to one day in are many. In my role, I work Liam’s long term views on can choose to operate this way. has been working for the last class and four days working in closely with Adrian Cummins, re-energising the profession I think in general, conditions in few years on establishing an the summer months. CEO of the RAI, to find ways to must be balanced with short kitchens have vastly improved. apprenticeship programme. Restaurants undergo a meet these challenges for all term solutions. He says: “We We need to keep the dialogue The Restaurants Association of Solas Assessment for training the members. These are ongo- don’t have enough chefs of going in order to get the best Ireland, in conjunction with the suitability and must provide ing problems we battle as an our own so we need to bring out of chefs and make them Irish Hotels Federation, Failte a mentor to work with each Association. But I have to say, I them in from other countries. want to stay in the job.” Ireland and the Education and apprentice. More details are do feel the RAI is heading in the But there is a lot of red tape at- Whilst kitchens all over the Training boards, has now de- available from the RAI, for right direction. The Association tached. It can take six to eight world are dominated by male veloped a two year National restaurants who are interested represents over 2000 restau- months to get paperwork for chefs, Liam feels there has al- Commis Chef Apprenticeship in participating. Candidates re- rants to tackle major issues. a chef to come into Ireland. If ways been every opportunity Programme. ceive a QQI Level 6 qualifica- “We welcome working with we want chefs from abroad, we for women to do well. “Men “There has been huge work tion on successful completion all groups, including the Vint- need to do something about and women start with equal done to get this going. There of the course. ners Federation of Ireland and making the process easier. opportunities in this indus- were some stumbling blocks the Irish Hotel Federation, to We also need to work with Eu- try. But it does tend to lose which have now been ironed Highlights And Challenges tackle these issues together. ro-Toques and Chef Network women to life choices further out and the programme has As President, Liam hosted the Ireland’s food industry is in and keep up constant dialogue on in their careers. However, just been launched, which is annual RAI Restaurant Awards, a fantastic position. Our food to tackle staffing problems. there are some great female great news for the industry,” attending the regional and na- standard is higher than it’s ever “There has been a lot of chefs raising awareness on says Liam. The programme tional ceremonies. “It was great been. successful restaurants opened this topic. Jess Murphy, Kate has a maximum of 114 places to be involved with the awards.

Food For Thought Dec17.indd 20 24/11/2017 19:07 Dec 2017 | @FFTresource In Conversation With... 21 Opening a New Chapter with Bushmills Red Bush Bushmills has officially launched Bushmills Red, the first new expression from the Old Bushmills Distillery in nearly five years. The launch event took place at the Harp Bar in Belfast and is arguably the largest scale launch of any Irish whiskey to happen in several years. ushmills has officially launched the increasing popularity of Irish whiskey Maturing the whiskey exclusively in first- Red Bush, the first new expression on the global market. The versatile expres- fill bourbon barrels creates a mildly sweet from the Old Bushmills Distillery in sion delivers a great, effortless taste neat and extremely smooth spirit that will reso- Bnearly five years. The launch event but also works perfectly as a long serve nate with both frequent bourbon fans and took place at the Harp Bar in Belfast and with a range of mixers like soda, cola or Irish whiskey drinkers. After its successful is arguably the largest scale launch of any ginger ale. launch in the US, Red Bush will reach Irish Irish whiskey to happen in several years. Speaking at the launch, Master Distiller shelves in November, just in time for the On the night, guests were treated at the Colum Egan spoke about the new addi- Christmas rush. event to a variety of whiskey cocktails, tion stating that it was a taste that may have The brand has undergone several burgers and music from duo Hot Sausage more of a general market appeal – with changes over the last few years, having and Mustard as well as copious amounts of caramel, vanilla and oaky notes that can changed hands from Diageo to Proximo the new line’s signature drink – a Red and serve as a great introduction for those who Spirits in 2015. However with over 400 White – which combines the subtle flavour are new to whiskey. “While we’ve been in- years of whiskey making heritage, Bush- of lemonade and a sliver of lime with Red novating with our aged whiskeys for centu- mills Irish Whiskey has never compro- Bush for a smooth flavour. ries, we’re excited to embark on a journey mised on quality to create its signature The release of Red Bush is a testament to with the new whiskey drinker,” he said. smooth taste and famous house style. Catering Supply Specialists www.bunzlmclaughlin.com

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Food For Thought Dec17.indd 22 24/11/2017 19:07 Dec 2017 | @FFTresource In Conversation With... 23

Caroline Egan Caroline Egan is a former literature Dealing with Christmas student and blogger. She has had articles, fiction and non-fiction published. She lives in Group Cancellations Dublin with her son. Christmas is just around the corner and group bookings will be up across the board for family, work and friend get-togethers opting for sit-down meals to celebrate.

lthough this is defi- online and all tables of four or – you’ll never get that revenue to confirm bookings with cus- – it not the customers’ fault nitely a positive for more must give credit card back there,” he said. tomers closer to the time of and you have to be under- restaurants, can- details. Many merchant services the event. Not only do they standing,” Wade explained. A cellations and last “99.9% of people have no have it in their T&Cs that if receive calls from customers For more detailed infor- minute no-shows with large problem with it once you ex- credit card details are taken who were then reminded to mation about taking deposits groups can cost businesses plain it to them. We can be over the phone, without chip cancel, but they also receive please go to http://www.con- valuable revenue, leaving lenient if notice is given or and pin or a signature, and information about adjustments sumerhelp.ie/paying-depos- empty seats and empty pock- depending on circumstances that the transaction comes in numbers. “Numbers go up its. ets. How can businesses com- as we have a 24-hour cancel- back as fraudulent, the restau- and down organising a group bat this? lation policy, but even with rant will bear the cost. Wade Murphy, owner and calls on the day we can use 1826 Adare uses online chef at 1826 Adare in Limer- our own discretion,” he ex- booking system ResDiary to ick, agrees that having an of- plained. prevent this, which enables ficial deposit policy in place, The business also takes the restaurant to take a wait- clearly displayed on the web- deposits upfront on larger ing list for cancellations, store site and mentioned over the groups to prevent losing out credit card numbers securely phone, is important. and they also make a point of and prevent fraud. This sys- With 75 seats in Wade’s emailing on terms and con- tem instantly does the secu- restaurant, a ‘no-show’ of 10 ditions afterwards. It’s not so rity check for the business represents a substantial loss. much the cancellations that and will not allow transactions Wade says that the business are problematic, however – from stolen cards. recently changed their pro- as Wade stated, they have Another way that 1826 cedures and now all tables on no problem reselling a table. Adare combats being left in a Saturday night, all bookings “It’s the table that doesn’t call the lurch is by sending a text

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Food For Thought Dec17.indd 23 24/11/2017 19:07 24 Drinks @FFTresource | Dec 2017

Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, What to Drink this Christmas? contributing editor to the McKenna Food Christmas is the one time of year when almost everyone in Ireland thinks Guide. hard about food and wine matching. However Christmas dinner is actually one of the more difficult meals to match as no one wine will match the bird as well as all the trimmings, the Brussels sprouts and the stuffing.

y advice is to drink opt for a Beaujolais Cru there is a wealth of new release an old favourite Moulin à Vent or a Morgon whiskies and gins on the market and don’t open the – perhaps Jean Foillard Côte – the Dingle Single Malts are M special bottle you de Py (LeCaveau Wines). For particularly recommended. have been hiding – save that pheasant, duck and other game Finally the Brussels sprouts – for a supper for two sometime. you could try with Northern if you are like a certain person in Turkey itself is easy to match Rhone (Syrah) wines such my house that can’t get enough as almost any red or white as Crozes Hermitage (e.g. of them (she cooks extra and wine matches a standard white Jaboulet Domaine Thalabert eats them cold from the fridge), turkey. For red think Pinot Noir, from Robb Wines), or perhaps try a rich (asparagus tinged) Southern Rhone (Gigondas, an old vine Cinsault from Chile new world Sauvignon Blanc Chateauneuf-du-Pape) or even such as de Martino’s Galardía such as Santa Rita Medalla Bordeaux if it is your favourite (imported by Febvre). Real (Gilbeys) or seeing as it is - for whites err on the fragrant Smoked salmon is best Christmas - spring for a bottle side – think Chardonnay and matched with Champagne, of Cloudy Bay. Albariño rather than Sauvignon but also works with Riesling Blanc or Pinot Grigio. and even Sauvignon Blanc. If you are going for a Bronze Vintage Champagne and the turkey, perhaps go for a decent finest smoked salmon however red Burgundy or maybe a is about as good as it gets. Oil Piedmont Nebbiolo – it’s worth Champagne of course matches having a look at Produttori di almost everything, so whatever Chef Clothing Fresh Yeast Barbaresco (Karwigs). One your preferred starter course it Herbs & Spices excellent new Burgundy on the is likely to work. Vintage Krug SAUCES Minerals market recently is from Maison (Dillons) was the best vintage Róisín Curley, a Micro-Négoce Champagne I tried this year from Mayo (a pharmacist in her but I also had some excellent regular job) who produced her Mumm 2002 and Bollinger first vintage this year. Róisín 2005 – it’s all good man (as Napkins previously worked in Chateau Saul Goodman likes to say!). FOOD SALES Wine Dublin Latour and Chateau Grillet in For Christmas pudding Juices Condrieu so it should have think fortified sweet wine such Crackers & Biscuits been no surprise how good her as Port, Madeira or proper Flour Limited debut wines tasted. Dulce Pedro Ximinez Sherry; Jams & Preserves For whites, a rich and lighter dessert wines such as Pulses & Grains textured white is needed such Jurançon, Pacherenc du Vic Cheeses as a quality Italian Fiano – e.g. Bilh or Sauternes will not be Estella Fiano (Taserra Wines) able to cope. Aged Muscat de Thank you to all RAI members for their continued business in 2017 or perhaps Galician Godello Beaumes de Venise or Muscat www.dublinfoodsales.ie such as Rafael Palacios Loura de Rivesaltes has just enough Tel: (01) 830 3833 Fax: (01) 830 1880 do Bolo from Vinostito wines. power and will lighten the A Member Of The Restaurants Association Of Ireland Goose also likes Pinot Noir texture of the pudding. and Nebbiolo, but I would For sipping after the dinner

Food For Thought Dec17.indd 24 24/11/2017 19:07 Dec 2017 | @FFTresource Drinks 25

Reuben Gray Chairman of Beoir, supporting craft beer in Ireland. Email Reuben. Keeping On Eye [email protected] for Seasonal Specials It’s that time of the year again, you know the one, where Christmas ads appear on TV and the arguments begin about when exactly it’s appropriate to talk about Christmas. Some will vehemently insist that Christmas can’t be mentioned until December 1st and others look forward to the early start of everything Christmas. been aged in pinot noir barrels again with Brettanomyces C yeast. They say It’s a hugely complex beer, so pour it into snifters and sip it slowly to end a meal with a slice of spicy Christmas cake, studded with nuts and dried fruit, classic black forest gateau or a box of cocoa-dusted dark chocolate truffles. This is just a taste of some of the seasonal beers going to be available over the coming weeks, many are already available with the rest coming very soon. Beoir.org will release a full list soon that will be updated on the front page of the website and keep an eye out on ne thing we can all Christmas drinks menu. specials with The Oak King, Christmas morning, with a social media. agree on is that it’s It’s a big 6% ale with lots A Belgian Pale Ale (6.5%) half dozen oysters or some I hope everyone finds now winter, and of toffee and chocolate that has been aged in French smoked salmon, or take it to something interesting to drink we can talk about flavours as well as some oak & made with Brettano- the dinner table to pair per- O this Christmas! I know that I the winter beer specials com- coffee. You can also ex- myces C yeast. They suggest fectly with your turkey. will. ing up from Irish brewer- pect some dark berries serving well chilled in cham- Also, The Holly King, Im- ies. For me, it’s my favourite and spices. White Hag pagne flute as an aperitif on perial Stout (ABV 9.5%) has time of year. The dark nights have their Yule Ale for leave me wanting big bodied, comparison if you like. strong beers, usually dark but • Trouble Brewing’s Dash not necessarily. I’m a big fan Away is a seasonal spe- of barrel aged imperial stouts cial I love, I can’t be and winter is the perfect time 100% sure it’s back this Beer of the Month: for that kind of beer, ideally year but if it is, make by an open fire. sure to grab some. It’s a Trouble Brewing - Walk on the Mild Side - Dark Mild I know for Christmas dinner cherry chocolate stout. I’ll have my traditional bottle Their other special is of Samichlaus from Austria. Walk on the Mild Side, a The name literally translates simple dark mild which if into Santa Claus if you didn’t you can find on cask, be guess. It’s brewed on Decem- sure to grab a pint. ber 6th (Saint Nicholas’ Eve) If Trouble disappoint with each year and then aged for Dash Away, Lough Gill Brew- 10 months. It was once known ing will have an Imperial Author: Reuben Gray of Beoir as the strongest lager in the Chocolate Cherry Porter to We don’t get many dark milds in They are less bitter than porter or stout and world at 14% ABV, but that sink your taste buds into. Ireland and it’s a real pity because it’s a designed for enjoying on a dark evening, was topped years ago. Ex- 5 Lamps will have a beer wonderful type of beer. Think of a dark especially during a good session. Trouble’s pect prunes and caramel on with probably the best name mild as a weaker porter. It’s generally a offering is available in draught from keg the nose. Once in the mouth, I’ve ever seen. It’s called Ale brownish to blackish ale that’s between and cask - I suggest finding the cast version you will find it very sweet and Mary, Full of Spice. I know 2.8 and 4.5%. They generally hover just as I believe it’s beer perfection. tastes syrupy but doesn’t have nothing beyond the name I’m below the 4% mark and in this case, it’s a cloying mouth feel. This is a afraid. 3.7%. lager, so it will be rather re- Dungarvan’s Coffee and freshing despite its high alco- Oatmeal stout is already out hol level. A wonderful beer to but keep an eye out for their sip on a cold night. Prunes and barley wine. West Cork will CALL YOUR DEDICATED RESTAURANT fruitcake abound. The bottle I also have a coffee and oat- have is one left over from last meal stout. ACCOUNT MANAGER ON year so that will make it about Wicklow Wolf bring back 021 494 6756 2 years old when opened. their Poles Apart, North & In terms of winter specials, South. One a white IPA, the • EXPERT DEDICATED ACCOUNT MANAGERS • TRADING IN IRELAND SINCE 1996 the two that are always around other a porter. • OUR DYNAMIC TEAM WILL FIND THE • DEDICATED TEAMS TO SUPPORT YOUR this year are: Yellowbelly has some RIGHT PRODUCTS FOR YOUR BUSINESS NEW OPENINGS • White Gypsy’s Yule Ól super secret seasonals. is another regular. This 8 Degrees will follow on • BEST PRICE GUARANTEED • CREDIT OPTIONS AVAILABLE should be on everyone’s from last year’s 750ml bottle Catering Equipment Made Simple www.nisbets.ie

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Food For Thought Dec17.indd 25 24/11/2017 19:07 26 Less Serious Stuff @FFTresource | Dec 2017

Bizarre stories from the world of Less Serious Stuff foodservice blown my mind. I didn’t think the old animal kennels of the new baby, however Andy’s they’d actually be able to put a former Edinburgh Vet School old local butcher in Dunblane, slow-cooker next to the engine in 2013. They thought we were Perthshire has taken things and an olive oil dispenser in the even madder to attempt filling a step further by creating a rear storage space, but they 20 thousand Pickering’s Gin sausage baby as a tribute. did. The result is an amazing Baubles a day on-site in 2017, John Hill modelled the Discovery, tailored perfectly but we’ve gone and done it!” newborn out of Lorne sausage for me and my family — we To make sure this one-off with links for arms, and even love it.” product can’t be copied the made a pair of eyes for bauble casing is patented so the equal parts funny and Gin Filled Christmas that their customers are getting disturbing meat doll. something truly unique. John, who owns John Hill Balls now Available The baubles are now Butchers in Dunblane where in Ireland available online at https:// Andy Murray is from, said: “We wineonline.ie/products/ thought this would be a funny pickerings-gin-baubles. way to let people know”. Michelin Star Twitter users were quick to The sausage baby hasn’t Restaurant Blasts jump on the act – with one gone down all that well person requesting a free Dunblane Butcher on social media, with one Bloggers magnum of champagne in Creates Andy commentator on Twitter Michelin starred restaurant return for a bathroom selfie. Murray Sausage wondering “Why is it stroking Campagne in Kilkenny has Speaking to the Irish his face?” blasted bloggers looking for a Independent, Garrett said Baby Another posited that “The free meal on social media. he gets around eight to ten Tennis star Andy Murray and new series of Doctor Who looks Garrett Byrne took to Twitter similar requests every year, his wife Kim Sears recently to be the most terrifying yet”. recently to share a screenshot and politely responds with a WineOnline.ie has been celebrated the arrival of their of an email he received firm no. confirmed as the exclusive recently, of a blogger looking Irish distributor of Pickering’s for a free meal for two in Jamie Oliver’s Jeep Gin Christmas Tree Baubles, exchange for “Significant online an award winning product exposure”. Has a Slow Cooker that flew off the shelves last Posting the snippet, Garrett Engine Christmas. captioned it: “The start of Celebrity chef Jamie Oliver The Edinburgh-based another week in paradise…” has teamed up with Jaguar company has expanded its with an eye roll emoji. The Land Rover Special Vehicle team from nine to fifteen email reads: Operations to create a unique, full time staff, along with an We will be in Kilkenny once-off SUV that also acts as a additional 19 part time staff, specifically on 10 October. fully fitted kitchen. to keep up with expected In exchange for a vegan meal The jeep-turned-kitchen demand this festive season. for two (we would ideally like to includes such essentials as a The team are currently filling try several items on the menu), slow cooker and barbeque, and 20k baubles per day to keep we would be happy to provide some more unusual choices up with demand. significant online exposure such as an ice cream maker, The distillery made on both our blogs and social olive oil dispenser (of course) headlines after 30k of their media accounts: and even a wheel-mounted gin-filled Christmas baubles • Inclusion in our ‘Vegan butter churn. sold out in 82 seconds in Guide to Ireland and/or The custom-built Discovery 2016. A pre-order of the N Ireland’ posts (working also comes equipped with a baubles this year to its title) with permanent toaster in the central console, #Ginfriends mailing list Puzzle 1 (Medium, difficulty rating 0.55) embedded links and a rotisserie, a pasta maker, saw the distiller sell 10% Corner photographs. meat grinder, gas burner, herb of their stock in July. Puzzle • In many cases we will also garden and spice rack. And Will Mullin, WineOnline. 5 4 1 write a full separate review when dinner is ready, there’s a ie, commented: “We are for your establishment. foldable dining table to serve super excited to have 1 7 5 2 • Live tweeting, Facebook, it all on. access to the limited Instagram as we visit your “I gave Land Rover a stocks of these fun filled restaurant. massive challenge to create the gin baubles. We could 3 9 The identity of the bloggers ultimate kitchen on wheels,” see that they sold out remains a secret as the Oliver said in a press release. in two minutes in other 8 9 1 2 restaurant has declined to “I dreamed big and asked for a markets last year, so reveal their names, though lot, and what they’ve done has we got our hands on as 2 6 8 9 much stock as we could for Irish customers. The 6 9 7 4 gin boom continues in Ireland and unusual gins and gin related presents 6 7 will be the big sellers this Christmas. The baubles 5 3 9 1 fit that mould, and what’s not to love – They are 4 5 6

fun filled double shots in Puzzle 1 (Hard, difficulty rating 0.68) every bauble!” 1 8 4 5 7 6 2 9 3 Generated6 3 7 by 9 http://www.opensky.ca/sudoku 2 4 5 1 8 Last on Tue Month’s Nov 21 18:00:11 2017 GMT. Enjoy!Solution 9 2 5 8 1 3 6 7 4 Send your completed puzzle Matthew Gammell, 8 5 3 1 9 7 4 2 6 co-founder of Pickering’s in to FFT.ie, Top Floor, 6 Clare 7 4 9 6 8 2 3 5 1 Street, Dublin 2 to be in with a Gin, commented: “People 2 1 6 3 4 5 9 8 7 chance of winning a new set of thought we were mad 3 6 2 7 5 8 1 4 9 Wusthof Trident knives worth 5 7 1 4 6 9 8 3 2 over €400. to set up a distillery in 4 9 8 2 3 1 7 6 5

Food For Thought Dec17.indd 26 24/11/2017 19:07

Generated by http://www.opensky.ca/sudoku on Tue Sep 26 12:16:38 2017 GMT. Enjoy! Dec 2017 | @FFTresource Letters 27

Less Stuff and business Serious Your Letters queries answered... I run a restaurant where lot of customers through poor review hasn’t negatively we tend to get a lot of I’m very sorry that this the door. We’re becoming impacted by now, I doubt it larger bookings - we’re happened to you, as it is especially popular will at all, in any significant popular with hen parties, indeed a nightmare for any because of our chicken way. You’ll just have to suck it 40th birthday celebrations restaurant owner. On top wings, which comes with up, be confident in your work and so on. Obviously I of your loss of potential a blue cheese dip. I was and aim to get great reviews can’t complain about earnings, there’s the matter inspired to do this creation into the future. this as it brings in a lot of of food waste as you pointed from eating in Dublin business for me. Lately, out, and the waste of the staff’s restaurants which were I run a catering business for whatever reason, I’ve precious time. Unfortunately it renowned for the same. and am toying with the been caught out with large is a hazard of the job, but you Despite our steady idea of doing Christmas groups either not showing seem to get hit more badly growth, we’ve suffered a dinners. I’m just not sure up or cancelling at the than others due to the fact setback. A food blogger as to the feasibility of this. very last minute. I don’t that you take larger parties called to eat in the pub and Do you think people might think people realise the quite frequently. I don’t wrote a very unflattering like the idea of getting nightmare this causes a think you should dismiss the review afterwards, which caterers in to do ‘the restaurant. idea of taking a credit card / was unfortunately quite works’ from start to finish? Last month we had one debit card booking over the widely read by foodies. I’d imagine it could take a group of twenty cancel, phone, for parties of ten or This blogger would be huge amount of hassle off which meant that all more. It’s common enough relatively well known and the head of a household, the food we had bought practice and if you explain is read by many across while allowing people in for that table went to that you’re left seriously out Europe. I’m very upset the comfort of spending waste, and I had to send of pocket when cancellations that this has happened, Christmas Day at home. staff home but pay them happen, reasonably minded and while it hasn’t affected anyway as they were people should be willing to business yet, it’s early It is indeed a very good drafted in at the last still consider booking in your days and I’m worried that idea and you should minute. Another night we restaurant. it will. approach it by stressing how had a whole section of the Perhaps dangle a carrot much hassle and work you’re restaurant cordoned off (no food pun intended) to While it’s always very saving someone on Christmas for a retirement party. I the larger parties by offering unpleasant and sometimes Day. However it’s very late turned other customers discounts, or maybe a free even upsetting to read in the day to be only at the away on the strength cocktail on arrival, or anything negative things about yourself “toying with the idea” stage. of this. However, this that puts you a little above or your business, I wouldn’t You’d want to have the wheels group didn’t even bother your competitors. This sort let myself get too stressed in motion on a business plan telling me they weren’t of service would firstly make in this case. From what I by September at the latest. coming and left our wait people less likely to cancel can gather the review didn’t The only way to do it would staff standing around like as they can see that you’ve end up on TripAdvisor, be to take pre orders so that fools. An hour later we put extra prep into their night, which is the main guide for you’re not left with a lot of had to clear the set tables and secondly make them most tourists these days. very expensive meat and but at that stage it was more amenable to the idea It’s only the opinion of one more besides. It’s definitely too late to take any more of paying a small deposit in blogger who you describe as something to look at for 2018 bookings and I had a half advance. “relatively well known”. I’m though, and that gives you empty restaurant for the The final suggestion I would not sure what you mean by it plenty of time to flag it and do night. I heard through make would be to decrease having been widely read, as some market research. the grapevine that the the amount of larger bookings without statistics or something party decided at the last you take, and fill your to compare it to, minute to go to a different restaurant with smaller parties it seems you’re restaurant down the road. instead. If you’re confident just working off Connect with us on I’m coming to the end you’ll get as much business, hearsay. Twitter for the of my tether with these it might save you headaches The key thing situations and I’m not into the future. you need to sure what to do. It’s been focus on is that latest, breaking suggested that I take a I own a busy gastro pub it hasn’t affected news and booking deposit via credit in a large town. We’re only business. With card over the phone, up and running since 2016, the fast pace of industry chatter but having done a small and still finding our feet in social media and @FFTresource amount of market research many ways. That said the online articles, on this, I think people feedback we’re getting is these things tend would object to a request great and word-of-mouth to blow over very like that. seems to be bringing a quickly. If this

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Norton Blenders & Liquidisers European Watercare Ireland Catering Appliances www.nortongroup.ie 01 844 5555 General Catering Equipment www.ewcireland.ie European Watercare Ireland Ireland’s premier 01 801 3942 Hugh Jordan www.ewcireland.ie European Watercare Ireland www.hughjordan.com 01 862 7200 Supplies 01 801 3942 Deep Cleaning Cleaning Record Systems Norton 01 801 3942 Bar Equipment Banqueting Systems www.ewcireland.ie Norton Hugh Jordan www.nortongroup.ie 01 844 5555 Bunzl McLaughlin 01 801 3942 www.hughjordan.com 01 862 7200 Toasters Specialist to the Hand Dryers Marco Beverage Systems www.nortongroup.ie 01 844 5555 Hugh Jordan Fire Safety Equipment Hugh Jordan www.bunzlmclaughlin.com 048 37 Induction Equipment European Watercare Ireland Norton Hugh Jordan Food Service Industry. Back Bar Equipment www.marcobeveragesystems.com 01 295 511999 www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 Bunzl McLaughlin Hugh Jordan www.ewcireland.ie www.hughjordan.com 01 862 7200 2674 CIA - Catering Innovation Agency European Watercare Ireland Norton www.corenexgroup.com Norton www.bunzlmclaughlin.com www.hughjordan.com 01 862 7200 01 801 3942 Machines & Accesories Ireland www.ewcireland.ie www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 01 8164800 / 048 37 511999 Norton European Watercare Ireland www.ciaireland.ie Chip & Vegetable Cutters & 01 801 3942 European Watercare Ireland European Watercare Ireland Hugh Jordan www.nortongroup.ie 01 844 5555 www.ewcireland.ie 01 517 9088 / 059 910 5020 Peelers www.ewcireland.ie 061 603703 www.ewcireland.ie www.hughjordan.com 01 862 7200 Ice-Cream/Sorbet & Yoghurt 01 801 3942 Kettles Hugh Jordan 01 801 3942 01 801 3942 Norton Hugh Jordan www.hughjordan.com 01 862 7200 Making Equipment Knife Sharpeners www.nortongroup.ie 01 844 5555 Soft Drink Dispensers www.hughjordan.com 01 862 7200 Hugh Jordan Vacuum Packing Hugh Jordan Pure Air System Hugh Jordan CORCORAN Norton Hugh Jordan European Watercare Ireland Marron Chalk Boards Norton www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.ewcireland.ie www.shopbling.net 087 2667 354 FOOD EQUIPMENT www.nortongroup.ie 01 844 5555 European Watercare Ireland Norton Norton Norton Norton 01 801 3942 Bar Manufacturers European Watercare Ireland www.ewcireland.ie www.nortongroup.ie 01 844 5555 Your food safety…. is in our hands www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Mulcahy Technical Services CATERING SYSTEM SPECIALISTS www.ewcireland.ie HACCP, Food Safety European Watercare Ireland 01 801 3942 Kitchen Supplies European Watercare Ireland Roller Towel Service www.mulcahytechnical.ie 01 450 4755 01 801 3942 Hugh Jordan Mulcahy Technical Services Consultants and Trainers www.ewcireland.ie Hugh Jordan www.ewcireland.ie www.mulcahytechnical.ie 01 450 4755 Cocktail Equipment 01 801 3942 Kettles - Tilting www.hughjordan.com 01 862 7200 01 801 3942 www.hughjordan.com 01 862 7200 Hugh Jordan European Watercare Ireland Hugh Jordan Water Boilers & Urns Norton Moulds & Cutters Norton www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Waffle Machines 01-6290033 www.nortongroup.ie 01 844 5555 Hugh Jordan Unit F6, Maynooth Business Campus Hugh Jordan Norton Norton European Watercare Ireland Hugh Jordan www.hughjordan.com 01 862 7200 Maynooth, Co Kildare www.hughjordan.com 01 862 7200 Sinks & Taps Upper Rock Street, Tralee, www.nortongroup.ie 01 844 5555 www.ewcireland.ie www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Norton [email protected] | www.hms.ie Norton Co. Kerry, Ireland Norton Soap Dispensers www.nortongroup.ie 01 844 5555 Microwave Combination 01 801 3942 www.nortongroup.ie 01 844 5555 Wine Accessories Tel: 066 7125605 www.nortongroup.ie 01 844 5555 European Watercare Ireland Hugh Jordan Marco Beverage Systems Ovens Mincers Norton European Watercare Ireland www.ewcireland.ie www.hughjordan.com 01 862 7200 www.marcobeveragesystems.com 01 295 Email: [email protected] Hugh Jordan Hugh Jordan www.nortongroup.ie 01 844 5555 www.ewcireland.ie 01 801 3942 Norton 2674 Web: www.corcorans.ie www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 European Watercare Ireland 01 801 3942 European Watercare Ireland Norton Clothing & Toilet Paper & Paper Towels www.nortongroup.ie 01 844 5555 Norton www.ewcireland.ie www.ewcireland.ie www.nortongroup.ie 01 844 5555 Oven Trays & Tins BWG Foodservice Barbecues www.nortongroup.ie 01 844 5555 Accessories 01 801 3942 Hugh Jordan Beverage Systems 01 801 3942 Flogas Microwave Ovens European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 Food Temperature Control www.hughjordan.com 01 862 7200 Hugh Jordan www.flogas.ie 041 983 1041 Hugh Jordan www.ewcireland.ie Badges Norton Building Services European Watercare Ireland Hugh Jordan www.hughjordan.com 01 862 7200 Coffee Machines & www.hughjordan.com 01 862 7200 01 801 3942 www.nortongroup.ie 01 844 5555 www.ewcireland.ie Norton Chefs’ Wear www.hughjordan.com 01 862 7200 Norton Oil-Filtering Equipment European Watercare Ireland Accessories Design & Fit Out 01 801 3942 www.nortongroup.ie 01 844 5555 BWG Foodservice Norton www.nortongroup.ie 01 844 5555 Bewley’s www.ewcireland.ie Mulcahy Technical Services European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 www.nortongroup.ie 01 844 5555 European Watercare Ireland www.bewleys.com 1850 248 484 Bespoke Ranges www.mulcahytechnical.ie 01 450 4755 www.ewcireland.ie Hugh Jordan European Watercare Ireland 01 801 3942 www.ewcireland.ie

directory2.indd 20-21 Food For Thought Dec17.indd 29 24/11/201727/09/2017 19:0717:59 22 FFT.ie Directory Oct 2017 |@FFTresource Oct 2017 |@FFTresource FFT.ie Directory 23

Seasonal Decoration Coffee 01 801 3942 www.ciaireland.ie www.ewcireland.ie Organic Produce www.nortongroup.ie 01 844 5555 European Watercare Ireland 01 801 3942 European Watercare Ireland Bewley’s 01 517 9088 / 059 910 5020 01 801 3942 BWG Foodservice Storage Systems www.ewcireland.ie www.ewcireland.ie www.bewleys.com 1850 248 484 Hugh Jordan Chilled Foods www.bwgfoodservice.ie 021 454 8700 Hugh Jordan 01 801 3942 Ice Makers & Crushers Training/Education & 01 801 3942 BWG Foodservice Smart www.hughjordan.com 01 862 7200 BWG Foodservice European Watercare Ireland www.hughjordan.com 01 862 7200 Stationery Hugh Jordan www.bwgfoodservice.ie 021 454 8700 Norton www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie Norton European Watercare Ireland www.hughjordan.com 01 862 7200 Recruitment Signage www.nortongroup.ie 01 844 5555 Hugh Jordan European Watercare Ireland Catering European Watercare Ireland 01 801 3942 www.nortongroup.ie 01 844 5555 www.ewcireland.ie Norton www.hughjordan.com 01 862 7200 www.ewcireland.ie www.ewcireland.ie Pasta Tables & Tabletops 01 801 3942 www.nortongroup.ie 01 844 5555 Training Norton 01 801 3942 Equipment 01 801 3942 BWG Foodservice Hugh Jordan European Watercare Ireland Irish Small and Medium www.nortongroup.ie 01 844 5555 Juices Chocolate www.bwgfoodservice.ie 021 454 8700 www.hughjordan.com 01 862 7200 www.ewcireland.ie Enterprises Association Marron Chalk Boards BWG Foodservice BWG Foodservice European Watercare Ireland Norton 01 801 3942 www.isme.ie 01 662 2755 www.shopbling.net 087 2667 354 www.bwgfoodservice.ie 021 454 8700 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie www.nortongroup.ie 01 844 5555 Multi-Temparature Marron Chalk Boards European Watercare Ireland European Watercare Ireland 01 801 3942 Refrigerations www.shopbling.net 087 2667 354 www.ewcireland.ie www.ewcireland.ie Pastries CIA - 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Outdoor www.ewcireland.ie CIA - Catering Innovation Agency www.bwgfoodservice.ie 021 454 8700 01 801 3942 EMAIL: [email protected] European Watercare Ireland BWG Foodservice Guest Room Products Hugh Jordan 01 801 3942 Ireland European Watercare Ireland www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland Tobacco Accessories www.hughjordan.com 01 862 7200 Disposable Products 01 801 3942 Buffet Equipment www.ciaireland.ie European Watercare Ireland www.ewcireland.ie European Watercare Ireland WEBSITE: www.thefirm.ie 01 517 9088 / 059 910 5020 www.ewcireland.ie Norton CIA - Catering Innovation Agency www.ewcireland.ie 01 801 3942 www.ewcireland.ie Soft Drinks Hugh Jordan 01 801 3942 www.nortongroup.ie 01 844 5555 Disposable Food Containers Ireland 01 801 3942 Rice 01 801 3942 BWG Foodservice www.hughjordan.com 01 862 7200 Luggage Trollies European Watercare Ireland BWG Foodservice www.ciaireland.ie BWG Foodservice www.bwgfoodservice.ie 021 454 8700 Norton Fresh Foods Hugh Jordan Trade www.ewcireland.ie Ware Washing www.bwgfoodservice.ie 021 454 8700 01 517 9088 / 059 910 5020 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.nortongroup.ie 01 844 5555 BWG Foodservice www.hughjordan.com 01 862 7200 Catering Management 01 801 3942 Hugh Jordan Hugh Jordan European Watercare Ireland www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 Norton Association of Ireland www.cmai.ie Basketware & Wireware Conveyors & Washing-Up www.hughjordan.com 01 862 7200 www.hughjordan.com 01 862 7200 www.ewcireland.ie 01 801 3942 European Watercare Ireland www.nortongroup.ie 01 844 5555 Beoir Hugh Jordan Norton Norton 01 801 3942 Systems Food Suppliers www.ewcireland.ie www.beoir.org www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Spirits www.nortongroup.ie 01 844 5555 Mini Bar Contents Hugh Jordan Barry & FitzWilliam 01 801 3942 Sauces rish Small and Medium Norton European Watercare Ireland European Watercare Ireland www.hughjordan.com 01 862 7200 www.bandf.ie 021 432 0900 Bakery BWG Foodservice Mini Bars Enterprises Association www.nortongroup.ie 01 844 5555 www.ewcireland.ie www.ewcireland.ie Frozen Foods Norton BWG Foodservice BWG Foodservice www.bwgfoodservice.ie 021 454 8700 Hugh Jordan www.isme.ie 01 662 2755 Norton 01 801 3942 01 801 3942 www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021454 8700 www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Disposable Napkins Counter Equipment M And D Bakery www.ewcireland.ie Norton Meat Suppliers BWG Foodservice M And D Bakery European Watercare Ireland Dishwashers BWG Foodservice www.bwgfoodservice.ie 021 454 8700 CIA - 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Catering Innovation Agency Norton Hugh Jordan BWG Foodservice Vernon Catering www.ewcireland.ie 01 801 3942 European Watercare Ireland Soups Ireland www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 www.vernoncatering.ie 01 7072364 01 801 3942 Disposable Tableware www.ewcireland.ie BWG Foodservice www.ciaireland.ie 01 517 9088 / 059 910 Norton Norton European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 Trouser Presses BWG Foodservice 01 801 3942 Ice Cream 5020 www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 www.ewcireland.ie European Watercare Ireland Hugh Jordan www.bwgfoodservice.ie 021 454 8700 Counters Water treatment systems and BWG Foodservice European Watercare Ireland 01 801 3942 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie www.hughjordan.com 01 862 7200 www.ewcireland.ie Hugh Jordan CIA - Catering Innovation Agency solutions to the Coﬀee and Catering Glasswashers European Watercare Ireland 01 801 3942 Norton 01 801 3942 www.hughjordan.com 01 862 7200 Ireland trade. Local supply with sales, Hugh Jordan www.ewcireland.ie Speciality Foods www.nortongroup.ie 01 844 5555 Norton Water www.ciaireland.ie technical and laboratory support. Vending Ceramics & Chinaware www.hughjordan.com 01 862 7200 01 801 3942 BWG Foodservice www.nortongroup.ie 01 844 5555 Barry & FitzWilliam 01 517 9088 / 059 910 5020 Watermark Coffee Technology Hugh Jordan Norton www.ewcireland.ie www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.bandf.ie 021 432 0900 Display Cabinets www.watermark.ie 01 466 6304 www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 www.ewcireland.ie BWG Foodservice European Watercare Ireland BeoirFinder is a free, Norton CIA - Catering Innovation Agency Potwashers 01 801 3942 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie www.nortongroup.ie 01 844 5555 Ireland Hugh Jordan European Watercare Ireland 01 801 3942 handy geo-location tool Norton Disposable Workwear www.ciaireland.ie Laundry & Linen www.hughjordan.com 01 862 7200 www.ewcireland.ie www.nortongroup.ie 01 844 5555 BWG Foodservice 01 517 9088 / 059 910 5020 QUALITY SERVICE GUARANTEE Stock & Jus for finding pubs, restaurants Norton 01 801 3942 European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 Hugh Jordan BWG Foodservice www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021 454 8700 Linen Hire www.ewcireland.ie European Watercare Ireland Wine www.hughjordan.com 01 862 7200 Celtic Linen and breweries in Ireland European Watercare Ireland 01 801 3942 www.ewcireland.ie Barry & FitzWilliam Norton www.celticlinen.ie 053 91 65700 Pre-Rinse Equipment 01 801 3942 www.bandf.ie 021 432 0900 www.nortongroup.ie 01 844 5555 www.ewcireland.ie that serve Craft Beer. Condiments Containers “Always Supporting Local Producers” Linen Purchase Hugh Jordan BWG Foodservice European Watercare Ireland 01 801 3942 Hugh Jordan Fast Food Packaging Celtic Linen www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 www.ewcireland.ie Vegetables www.hughjordan.com 01 862 7200 BWG Foodservice T: +353 (0)69 20200 www.celticlinen.ie 053 91 65700 Norton European Watercare Ireland 01 801 3942 BWG Foodservice Norton www.bwgfoodservice.ie 021 454 8700 F: +353 (0)69 20400 www.beoir.org www.nortongroup.ie 01 844 5555 www.ewcireland.ie I www.nortongroup.ie 01 844 5555 Hugh Jordan Hot Cupboards www.bwgfoodservice.ie 021 454 8700 Miscellaneous Mulcahy Technical Services 01 801 3942 W: www.pallasfoods.eu Hugh Jordan Norton www.hughjordan.com 01 862 7200 CIA - Catering Innovation Agency Vernon Catering www.mulcahytechnical.ie 01 450 E: [email protected] www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 Norton Ireland www.vernoncatering.ie 01 7072364 4755 Food Display Pallas Foods, Audio Equipment Norton European Watercare Ireland www.nortongroup.ie 01 844 5555 www.ciaireland.ie European Watercare Ireland Newcastle West, www.nortongroup.ie 01 844 5555 www.ewcireland.ie European Watercare Ireland 01 517 9088 / 059 910 5020 www.ewcireland.ie www.ewcireland.ie Limerick, Furniture Bottle-Cooling Systems 01 801 3942 Hugh Jordan 01 801 3942 01 801 3942 Ireland. CIA - Catering Innovation Agency www.hughjordan.com 01 862 7200 Cash Registers & ePos Norton Cereals Ingredients Bar Stools Ireland Hugh Jordan www.nortongroup.ie 01 844 5555 BWG Foodservice BWG Foodservice Systems www.ciaireland.ie Drink Suppliers www.hughjordan.com 01 862 7200 European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 www.bwgfoodservice.ie 021 454 8700 CashGuard 01 517 9088 / 059 910 5020 PREMIUM DRINKS COMPANY Norton www.ewcireland.ie European Watercare Ireland see ad under PASTA www.cashguard.ie 01 455 9511 Hugh Jordan Save up to 90% on Labour by using www.nortongroup.ie 01 844 5555 Beers 01 801 3942 www.ewcireland.ie European Watercare Ireland Marron Chalk Boards www.hughjordan.com 01 862 7200 THE CUTLERY POLISHER...... Barry & FitzWilliam Refrigerated Display 01 801 3942 www.ewcireland.ie Bespoke Furniture www.shopbling.net 087 2667 354 Norton www.bandf.ie 021 432 0900 01 801 3942 Hugh Jordan Cigarettes www.nortongroup.ie 01 844 5555 Dries - Polishes - Sanitizes Cutlery Counters Cheese View demo on www.ghenterprises.ie BWG Foodservice Oriel Sea Salt www.hughjordan.com 01 862 7200 BWG Foodservice Cold Rooms CIA - Catering Innovation Agency BWG Foodservice www.bwgfoodservice.ie 021 454 8700 www.orielseasalt.com 041 988 9624 Norton www.bwgfoodservice.ie 021 454 8700 CIA - Catering Innovation Agency Ireland www.bwgfoodservice.ie 021 454 8700 European Watercare Ireland www.nortongroup.ie 01 844 5555 European Watercare Ireland Ireland www.ciaireland.ie Cashel Irish Farmhouse Cheesemakers Juice Drinks www.ewcireland.ie BWG Foodservice www.ewcireland.ie www.ciaireland.ie 01 517 9088 / 059 910 5020 www.cashelblue.com 052 613 1151 01 801 3942 www.bwgfoodservice.ie 021 454 8700 01 801 3942 01 517 9088 / 059 910 5020 Save on Time & Labour by using Hugh Jordan European Watercare Ireland Champagne www.bandf.ie www.hughjordan.com 01 862 7200 Chairs Cigars Freezers THE GLASS POLISHER...... www.ewcireland.ie Barry & FitzWilliam Norton Hugh Jordan BWG Foodservice CIA - Catering Innovation Agency 01 801 3942 www.bandf.ie 021 432 0900 Alternative Serving www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 Ireland Norton BWG Foodservice Dishes Salad Bars Meat European Watercare Ireland www.ciaireland.ie Save on labour/water/detergent www.bwgfoodservice.ie 021 454 8700 BWG Foodservice www.nortongroup.ie 01 844 5555 www.ewcireland.ie 01 517 9088 / 059 910 5020 CIA - Catering Innovation Agency CIA - Catering Innovation Agency European Watercare Ireland www.bwgfoodservice.ie 021 454 8700 01 801 3942 Hugh Jordan by using Ireland Ireland Children’s Furniture & electricity costs www.ewcireland.ie European Watercare Ireland www.hughjordan.com 01 862 7200 www.ciaireland.ie www.ciaireland.ie Hugh Jordan Energy Management THE DECARBONISING TANK.... 01 801 3942 Beechmount Farm, Fethard, Co. Tipperary www.ewcireland.ie Norton 01 517 9088 / 059 910 5020 01 517 9088 / 059 910 5020 www.hughjordan.com 01 862 7200 Services 01 801 3942 Norton www.nortongroup.ie 01 844 5555 Removes grease, grime and the heaviest carbon from pots, pans Cider Hugh Jordan Bord Gais Networks Barry & FitzWilliam www.hughjordan.com 01 862 7200 Oils www.nortongroup.ie 01 844 5555 Frozen Cocktail Makers extractor filters, tops of cookers, oven internals, baking trays etc. 052 6131151 www.bordgais.ie/networks 1850 411 Visit www.ghenterprises.ie www.bandf.ie 021 432 0900 Hugh Jordan Norton BWG Foodservice Reception Furniture & 511 Hugh Jordan e-mail: [email protected] BWG Foodservice www.hughjordan.com 01 862 7200 www.nortongroup.ie 01 844 5555 www.bwgfoodservice.ie 021 454 8700 Counters Flogas www.hughjordan.com 01 862 7200 www.bwgfoodservice.ie 021 454 8700 Norton see ad under PASTA Norton Serveries & Carveries Hugh Jordan www.flogas.ie 041 983 1041 Tel: 068 28133 European Watercare Ireland www.nortongroup.ie 01 844 5555 www.cashelblue.com European Watercare Ireland www.nortongroup.ie 01 844 5555 www.hughjordan.com 01 862 7200 Email: [email protected] www.ewcireland.ie European Watercare Ireland CIA - Catering Innovation Agency www.ewcireland.ie European Watercare Ireland European Watercare Ireland Norton Call us for a FREE on site Demo www.ghenterprises.ie 01 801 3942 www.ewcireland.ie Ireland 01 801 3942 Humidors & Cases www.ewcireland.ie

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