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NEW! Supplier directory .ie starts on p20 Ireland’s Food & Drink Platform FFT“There is no bad whiskey. There are only some whiskeys that aren’t as good as others.” Raymond Chandler May 2017

Local Focus: Waterford Turning an Eye to Beaujolais The Darling Suds of May Oak Alley Super Fresh, Super Local Greenway Pt. 2 It’s time to look at the other Burgundy What to look out for this summer season A southern charm The importance of fresh, seasonal Part two of a two part special...... p10 region...... p12 ...... p13 hits home...... p14 vegetables...... p15 Mercantile Group to be Split BWG Foodservice Sponsors Best Newcomer at the Irish Between Shareholders Restaurant Awards 2017 he bitter dispute between WG Foodservice spon- the winners: “We would like shareholders of the Mer- sored the Best New- to offer our sincere congratu- Tcantile Group, one of the Bcomer Award at the lations to all at Forest & Marcy, largest pub groups in the coun- recent All-Ireland Irish Restau- Dublin, who stood out amongst try, has been resolved, with the rant Awards, which took place an exceptional list of new restau- two factions agreeing to split in The Clayton Hotel, Burlington rants around the country. These the company in two. Road, Dublin. awards are held in very high es- The deal was brokered at the Over 900 restaurateurs and teem by the trade and the pub- start of May following several staff attended the black tie event, lic and we at BWG Foodservice days of mediation talks. The which named the top restau- are delighted to be able to ser- company, founded less than rants in Ireland for 2017 and vice the needs of these top class two years ago, merged Frank lican Frank Gleeson, while while the third, a high court celebrated the hard work and restaurants in order for them to Gleeson’s Mercantile Group the other side was made up order preventing the Mercan- achievements within the indus- create culinary delights for their with the Capital Bars group, of a consortium that included tile Entertainment Group Ltd try over the last 12 months. customers,” he said. bringing several of the most Irish-American investors and taking steps to dismiss Mr. The winner of the Best New- high profile pubs and clubs Danu Partners, backed by the Gleeson as CEO of the firm, is comer Award was bestowed The regional finalists in the Best in the country under one roof. founders of Setanta Sports. An expected to be resolved in the upon Forest & Marcy, Lesson Newcomer Category were: Venues controlled by the com- extraordinary list of claims was coming weeks. St, Dublin. • Dublin – Forest & Marcy, pany include famous music made by both sides, including It is understood that a frame- Ricky O’Brien, Commercial Dublin haunt Whelan’s, the Mercan- allegations of money being work has been agreed, with Manager, BWG Foodservice, • Connaught – Cian’s On tile, East Side Tavern, Pichet taken from tills and conflicts finer details still to be worked was the first to congratulate and Opium. of interest amongst different out. Mr. Gleeson is believed to ... cont on page 2 The group soon descended shareholder factions. be retaining three properties, into in-fighting, which cul- Two of the high court dis- including high end restaurant minated in three high court putes have been resolved, Marcel’s on Baggot St. battles. On one side was pub- Exceptional & High- Profile Management Role ROW HQ, the home of viewed by Katy McGuinness in centre stage, and we also work the GIY movement and The Sunday Times and Irish In- with amazing local producers of Gour national food edu- dependent and by Darina Allen meat, fish, dairy and bread. Led cation centre, opened in Octo- in The Irish Examiner. We have by our Head Chef JB Dubois, ber 2016. Our award-winning already received a McKenna o u r fo o d e t ho s i s he a l t h y , o r- 65-seat cafe has quickly estab- Guides award and were voted ganic, seasonal, home-grown, lished itself as a ground-break- Best Newcomer in Waterford in local and always delicious. ing , c ent re of e xc ell ence fo r th e I ris h R est aura nt Aw ards in On a 3-acre site in Water- home-grown and local food. 2017. GROW HQ’s Founder Mi- ford city, GROW HQ aims to We have been positively re- chael Kelly was given an ‘Irish break down the barriers be- Food Hero’ award at the same tween where food is grown, This Copy awards. Belongs To: Uniquely, GROW HQ is about creating an authentic, seasonal plot-to-plate food experience for our customers by growing o u r o w n f o o d i n o u r v eg e t a- b l e g a r d e n s o n s i te . I n - s e a s o n vegetables and fruit are always ... cont on page 2

Where Ireland’s Food & Drink Professionals Get Their News & Views

Food For Thought May17.indd 1 23/05/2017 12:53 2 News @FFTresource | May 2017 ... cont from page 1 ... cont from page 1 Exceptional & High-Profile Management Role BWG Foodservice Sponsors Best Newcomer cooked and eaten. The café for a passionate and experi- and fishing opportunities at grow their own food which was at the Irish Restaurant overlooks our kitchen garden enced Front of House Manager Tramore, Dunmore East and founded in Waterford in 2009. and is set in a stunning grass- to join our dynamic team and Woodstown. We’re a short Our mission is to help create Awards 2017 roofed eco-building. We are lead the GROW HQ Café team. drive to the Comeragh Moun- a healthier, happier and more Bridge Street, Mayo open 7 days week from 9am to Reporting to the Centre Man- tains and Ireland’s newest and sustainable world by inspir- • Leinster – No. Three Old 5pm and have recently started ager, the Front of House Man- longest cycle track, the 45k ing and supporting people to Bar & Restaurant, Louth to open on weekend evenings ager will help us to deliver an Deise Greenway. Waterford is re-connect with food by grow- • Munster – Holy Smoke, with a tapas-style menu. The outstanding food experience in Ireland’s oldest city and less ing some of it themselves. In Cork room is light-filled, vibrant and line with our vision and values. than 2 hours drive to Dublin 2017, GIY will support over • Ulster – Bull & Ram, Down positive with a mix of commu- GROW HQ is located about and Cork. 500,000 people to grow their nal long tables and 2 – 4 seat 5 minutes from Waterford City own food in over 8,000 com- Chapter One restaurant in tables. Centre on the ring road at About GIY munity food groups, schools Dublin was named as the 2017 At this important stage in our Ardkeen and about ten min- GIY is an emerging global and workplaces across Ireland All-Ireland Best Restaurant development, we are looking utes from surfing, swimming community of people who and the UK. www.giy.ie while Danni Barry of Deanes EPIC, Antrim, took home the Avril Bowe joins Walsh’s Bakehouse Team 2017 All-Ireland Best Chef title. Guests were treated to a six alsh’s Bakehouse is, and as a proud Waterford course gala dinner prepared Waterford has an- woman, I look forward to being by a team of five chefs. The Wnounced the ap- the story teller of this great suc- Awards Chef Team is hand- pointment of Avril Bowe as cess story.” picked by the Restaurants Asso- Sales and Marketing Manager. Commenting on her appoint- ciation each year and is made This is a new role for the com- ment, Joint MD at Walsh’s Bake- up of winning chefs from the pany, and is part of a larger ex- house, Dermot Walsh, said: previous year’s awards, with pansion plan, currently being “We are delighted to welcome rolled out at the Waterford Avril to the team at such an each chef representing a region bakery. exciting time for the business. of Ireland. Avril joins the team at Walsh’s Her experience in hospitality BWG Foodservice is a divi- Bakehouse bringing over 20 is invaluable and we are in no sion of BWG Foods and one of years’ experience in hospitality doubt that she will elevate the Ireland’s leading indigenous re- sales and marketing. Walsh’s Bakehouse brand to a tail and wholesale groups. BWG Speaking on her recent ap- new level, not just locally, but Foodservice provides every- pointment, Avril said: “There nationally and internationally.” thing the caterer needs; chilled, are very ambitious expansion Walsh’s Bakehouse attained frozen, ambient, alcohol and plans in place for the future of PGI status for the Blaa in 2014, non-food products, delivered Walsh’s Bakehouse and I look and began exporting to the UK, via state-of-the-art multi-tem- forward to working with Der- Europe, and Dubai. Their prod- perature storage and transpor- mot, Michael and all the team ucts can be found in many lead- tation facilities, ensuring that all growing the product lines. I ing restaurants and hotels in goods arrive to their customers am also very conscious of how Ireland, including Lough Erne in premium condition. important the history, heritage Resort, Hatch & Co in Dublin and providence of the Blaa and Bodega in Waterford. Barry & Fitzwilliam To Contacts: In this Issue... Distribute Iron For any editorial, pr or content related queries please Maiden Beer contact: [email protected] Tel: +353 1 254 9860 Local Focus: Waterford Greenway Pt.2 Part two of a two part special ...... p10 arry & For subscriptions, accounts or general enquiries please Fitzwil- contact: [email protected] Tel: +353 1 254 9860 Turning an Eye to Beaujolais Bliam It’s time to look at the other Burgundy region ...... p12 has been an- Queries with relation to advertising should please be nounced as addressed to: [email protected] Tel: +353 1 254 9860 The Darling Suds of May What to look out for this summer season ...... p13 the Ireland All material copyright 2017. No part of this publication distributor of may be reproduced, stored in a retrieval system or Oak Alley Trooper, the transmitted in any form or by any means without the A southern charm hits home ...... p14 Iron Maiden prior consent of the Publisher. Opinions and comments beer that has herein are not necessarily those of the Publisher. Whilst Super Fresh, Super Local every effort has been made to ensure that all information The importance of fresh, seasonal vegetables ...... p15 become one contained in this publication is factual and correct at of the top 40 time of going to press, the Publisher cannot be held Durhamstown Castle ...... p16 beer brands responsible for any inadvertent errors or omissions A family affair contained herein. in the UK. In 2012, Healthy Eating at Camile Thai ...... p17 FFT.ie, Top Floor, 6 Clare Street, Dublin 2. Demosntrations and more at this expanding business Iron Maiden This Month’s Poll: Vocalist Bruce Dickinson was Lighter Side ...... p18 looking to create a beer and Do you think the hotel room shortage in Dublin is A look at this month’s lighthearted stories met with Robinsons Brewery negatively affecting your business? in Cheshire England. Robin- Letters ...... p19 sons Brewery is owned and Answers to [email protected] Your questions answered run by the 6th generation of Last Month’s Poll: the Robinsons family, and was Design... established in 1838. The beer Do you find your customers asking for more diverse was first launched in 2013 and wines? Clear Designs Telephone: 01 445 9363 has gone on to win numerous [email protected] awards, and is now exported to Yes: 24% No: 76% www.cleardesigns.ie Clear Designs over 50 countries globally.

Food For Thought May17.indd 2 23/05/2017 12:53 May 2017 | @FFTresource News 3 Cliff at Lyons Cookery Diploma Now Enrolling liff Academy, situated in Flanagan, the 20 week course Cliff at Lyons in Kildare, will be based at Cliff Academy, Cis now enrolling for the Cliff at Lyons in Celbridge, second City & Guilds certified Kildare and runs 9am to 5pm Professional Cookery Course Monday through Wednesday for 2017/2018. weekly, from September 6, The course is a hands on in- 2017. troduction to a career in hospi- Course fees are €4,950 tality and is suitable for school (€1,000 deposit required to leavers who wish to pursue the secure place). All students culinary arts, amateur chefs will benefit from a two week taking the leap into the pro- work placement at a five star fessional world and those who hotel property within the Relais are already working in the Châteaux collection. Materi- hospitality industry and wish als supplied include uniform, to take the next step in their workbook and knife kit. This kitchen career. is a non-residential course. Those on career breaks and Transfers are available from in active retirement are also nearby Hazelhatch Train Sta- welcome, where participants tion. can learn and grow culinary Students can also apply for skills under the tutelage of ex- a second year of schooling, perienced food educators. commencing January 2018. The first Level 2 Diploma in Year 2 A will offer students a Food Preparation and Cook- City & Guilds Level 2 Diploma ing (Culinary Arts) took place in Food Preparation and Cook- at Cliff Academy in early 2017 ing (Patisserie) 8065-03. From and students are about to em- Summer 2018, Year 2 B will bark on their work placement offer a City & Guilds Level 3 modules at home and abroad. Advanced Diploma in Food Cliff Academy offers a City Preparation and Cookery Su- & Guilds Level 2 Diploma in pervision 8065-04. Ali McDonnell, based in Stil- career in the culinary world, liar places on the planet, with Food Preparation and Cooking Nine students are taking part lorgan in Dublin, said: “It’s an then go for it. I’m hoping to my passion for food to keep (Culinary Arts) 8065-02. Lead in the first professional culi- intense course, but if you feel travel the world with a trade, me going.” by Martin Potts and Patrick nary course at Cliff Academy. like you would like to make a see all the strange and pecu-

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Food For Thought May17.indd 3 23/05/2017 12:53 4 News @FFTresource | May 2017 Kilmardinny Inn on Trident Kinsale Reopens € Following €1.5m Investment the Market for 1.25m he four star Trident Hotel he popular Kilmardinny Park Shopping Centre, Beau- having successfully operated in Kinsale has reopened, Inn in Santry has been mont Hospital and a number the pub since 1983. Tfollowing the completion € Tput for sale by special- of densely populated urban The sale is being handled of a 1.5m investment pro- ists Morrissey’s, with a guide areas. The sale is an excellent by Tony Morrissey and Shane gramme. price of €1.25m attached to opportunity to take over a well Markey of Morrissey’s. The hotel, which is situated the premises. established pub which has Morrisey’s are calling for in the heart of Kinsale, has un- The property is well situ- long enjoyed a good trade in the submission of full & final dergone six months of refur- ated on a 0.41 hectare site beverage sales. offers in accordance with a bishment of its 75 bedrooms, with a car park, and is in close The business and property prescribed bidding proce- which includes an executive proximity to Dublin Airport, is fully owned by the Kenny dure by 3pm on Thursday, wing comprising 30 rooms and luxurious and the furnishings Dublin City University, Omni brothers, who are retiring May 25th. a penthouse floor of nine suites. were custom made by Ken Jack- Designer Daphne Daunt son’s team in Cork. The curtains created the new looks and de- come from Buggy Curtain Mak- scribed it as one of the most en- ing, in Ballon, Co. Carlow. joyable projects she has worked on to date. It was important for The furniture in each guest Daphne in her designs to en- room has been specially com- hance the existing features and missioned including art deco character of the hotel. styled dressing tables from Daphne stated: “My first im- O’Donnell’s of Skibbereen. The pressions of the Trident was of public areas have also been re- the warmth and friendliness of decorated. those I met and of the location Hotel General Manager, Hal which is so special, like being McElroy, who is celebrating on an ocean liner. I wanted to 30 years at the helm of the Tri- reflect that in the way I designed dent this year, said: “The team the rooms.” here have worked very hard to All of the guestrooms and create something really special suites have had a major facelift, with the new look public areas, using colours and textures to showcase the furnishings and guest rooms and suites – we are compliment the waterfront very proud of our new look and views through the floor to ceil- look forward to welcoming you ing windows. Jane Churchill and as our guest.” Nina Campbell materials were For more information visit chosen to make the rooms feel www.tridenthotel.com. Midlands Whiskey Distilleries to Attract 158,000 Visitors

58,000 whiskey tourists tres all over Ireland every year annum judging by the perfor- midlands & eastern regions will visitors every year up to 1.9m per annum are expected to and create hundreds of jobs. mance of existing visitor cen- soon support 286 jobs directly, visitors by 2025, spending an 1travel to Ireland’s midlands “There will soon be Irish tres in the region. This region with more jobs being created in estimated €1.3bn every year and eastern regions, according whiskey distilleries operating in will play an integral role in mak- the hospitality sector as a result. and the rich whiskey making to the Irish Whiskey Associa- 20 counties around the country. ing Ireland the world’s number “With collaboration of local culture in the midlands and east tion. With the Irish Whiskey Tourism 1 whiskey tourism destination.” communities and national and plays an integral role in making The news came as the Irish Strategy I believe we have the The growth in Irish whis- local government support, this potential a reality.” Whiskey Association’s Mid- opportunity to create a world- key and Irish whiskey tourism Irish whiskey tourism has the lands/East Regional Irish Whis- class tourism offering that en- means that distilleries in the potential to grow from 653,277 key Tourism Strategy was courages high-spending launched by Minister of State international tourists to for Tourism and Sport, Patrick spend time in distillery O’Donovan on Monday 15th towns all around the is- May, at the Tullamore Dew Old land.” Bonded Warehouse. The Irish whiskey resur- Miriam Mooney, Head gence is gathering pace in Ire- of the Irish Whiskey As- land’s Midlands and East. Until sociation, said: “Irish dis- recently there were just two tilleries are positioning distilleries in the region. Now themselves as key tour- there are four and soon there ist attractions. Already will be six operating across Tullamore Dew. Old counties Louth, Meath, Offaly Bonded Warehouse and and Westmeath. Kilbeggan Distillery are Minister O’Donovan said: “I succeeding in attracting am very pleased on behalf of more than 100,000 visi- the Government to launch the tors to the region every Midlands/East Regional Irish year.” Whiskey Association Tourism “We believe that Strategy. We are fully support- when Slane Distillery ive of the Irish Whiskey Tourism and Boann Distillery Strategy’s target to treble the open their visitor cen- number of Irish whiskey tour- tres, the number of whis- ists visiting Ireland annually, key tourists travelling to to 1.9m over the next 8 years. the region may exceed When achieved this will deliver the anticipated target €1.3bn to rural and urban cen- of 158,000 visitors per

Food For Thought May17.indd 4 23/05/2017 12:53 May 2017 | @FFTresource News 5 Diageo Opens Guinness Shop at Dublin Airport iageo has announced future rollout of the concept House represents a unique Content Creation & Innovation tious brewer with a continuing a new partnership across ARI’s global retail port- opportunity to tell the Guin- Director. “With the potential to thirst for discovery.” Dwith Dublin Airport, folio, which spans nine coun- ness story through taste and roll out globally in partnership which will see a unique Guin- tries. experience,” explains Gavin with ARI, it’s a big bold con- ness-branded area installed in “The Guinness Export Krenski, Guinness Global cept for a pioneering, ambi- The Loop, the airport’s main shopping destination. The concept is the first of its kind for the Guinness brand and aims to deliver a new re- tail solution to the travel retail sector. Custom designed from conception to completion by Diageo and The Loop, the Guinness Export House will offer consumers a unique op- portunity to experience the world of Guinness. The Guinness Export House, which represents a substantial investment by Diageo, invites consumers to immerse them- selves in the Guinness culture and partake in an in-store tast- ing experience. The concept is the first of its kind for the Guinness brand. The announcement marks another global travel retail exclusive for Dublin Airport Authority’s retail business ARI, which runs The Loop. While the Guinness Export House is only currently in Dublin Air- Martin Carpenter, General Manager, ARI Ireland and Mark Sandys, Global Head of Beer, Baileys & Smirnoff for Diageo. port, there is potential for a

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Food For Thought May17.indd 5 23/05/2017 12:53 6 News @FFTresource | May 2017 French Journalists Exploring Donegal

group of French jour- aged for seaweed on Glen Bay nalists, writing for four Beach. Adifferent print and on- line publications, has been Monica MacLaverty, Tour- exploring Donegal and the ism Ireland’s Head of Southern north-western section of the Europe, said: “Publicity is an Wild Atlantic Way, as guests important element of our over- of Tourism Ireland and Fáilte all promotional programme, Ireland. helping to raise awareness The journalists, whose pub- through the media in France of lications have a combined the many things to see and do circulation of more than 3.3m on a holiday around the island readers, were here to explore, of Ireland. I am confident that and then write about, what Do- their visit will result in lots of negal has to offer French holi- positive publicity for Donegal daymakers. in a range of online and print The group flew into Done- publications.” gal Airport, recently voted the The most recent CSO fig- world’s second most scenic ures for December 2016 – airport landing, by the private February 2017 show growth jet booking service Private of French visitors of 5.3% Fly. Their itinerary included – an extra 4,600 French visi- visits to Glenveagh National tors compared with the same Park and Castle, Fanad Head three-month period last year. Lighthouse, the Slieve League Cliffs and Kinnegar Brewery, in Rathmullan. They also for- Ballycotton Harbour Bar for Sale egarty Properties in cial kitchen, fully licensed bar, Ballycotton Pier and Ballycotton Midleton has brought to and award winning restaurant Lighthouse. Hmarket The Inn by The & beer garden with sea views. The property occupies a Harbour, a well-situated prem- The current owners have run fantastic trading position in the ises in the seaside town of Bal- this waterfront business for the town and agents Hegarty Prop- lycotton, with a guide price of last six decades, serving locals erties believe there is signifi- €565,000. and visitors from all over the cant opportunity to expand the The Inn consists of seven world. The Inn has unrivalled existing business. ensuite bedrooms, a commer- views of The Atlantic Ocean, Aramark Named Best Client and Service Provider including FM, property and Client and Service provider re- FM awards for their work with food. It’s no wonder – having lationship of the year at the 2016 Three Ireland. a single point of contact for all required services is a massive convenience for companies.” “In modern corporations, Corporate Social Responsibility plays a big part in what sways a company in choosing a winning contract,” Brennan said. “Com- mitments like water conserva- tion encompasses activities, by using strategies and policies of man- Save up to 90% on Labour L-R: Páraic O’Lochlainn, EMEA General Manager, eMaint; aging water environment which THE CUTLERY POLISHER...... presents the award to Ger Fraine, KBC Bank Ireland & Joe aims to achieve sustainability to Dries - Polishes - Sanitizes Cutlery Riordan, Account Director, Aramark. meet client demands for some- View demo on www.ghenterprises.ie Aramark has won the Best Cli- hubs in 2012 to 15 in 2016. times thousands of employees. ent and Service Provider at the Completing the service pro- Best environmental practises Facilities and Management 2017 vider offer for KBC, Aramark are something that is hugely im- by using awards, which took place on then won, under competitive portant to Aramark and hugely Save on Time & Labour Thursday, April 6th at the Balls- tender, the food services con- important to our clients too.” THE GLASS POLISHER...... bridge Hotel, Dublin. tract for KBC in 2016, where they The recycling rate at KBC was Aramark won the award for its are responsible for the catering increased by 96% in 2016, thus longstanding relationship with of 700 employees in Sandwith massively reducing the landfill Save on labour/water/detergent by using KBC Bank Ireland. Aramark’s Street in Dublin. disposal amount. & electricity costs relationship with KBC began in “The long list of services pro- “We are overjoyed to win THE DECARBONISING TANK... 2004, when KBC awarded Ar- vided by Aramark is a strong the Client and Service Provider Removes grease, grime and the heaviest carbon amark the contract to provide testimony to the ability of the award,” Joe Riordan, Facilities from pots, pans extractor filters, tops of cookers, facilities management services company to grow and develop Account Director for Aramark, oven internals, baking trays etc. Visit www.ghenterprises.ie for their facilities in Cork, Dublin, to fulfil the client’s needs,” Roger said. “It is a testimony to the Limerick and Galway. Aramark Brennan, MD of Aramark Facili- long-standing partnership we currently provides integrated ties Management, said. “Ara- have built with KBC. Our close facilities and property manage- mark is increasingly becoming working relationship makes us Call us for a FREE on site Demo ment services to the entire KBC the one-stop-shop for compa- feel like a valued and integral Tel: 068 28133 estate including their hub net- nies looking for integrated fa- part of the overall organisation.” work, which has grown from 5 cilities management solutions Aramark also received the Email: [email protected] | Web: www.ghenterprises.ie

Food For Thought May17.indd 6 23/05/2017 12:53 | @FFTresource News 7 Pubs Continue to Play a Pivotal Role in Irish Culture ew research reveals ties across Ireland. over 50% of the popula- The survey found that 52% Ntion visit the pub at least of Irish people visit the pub at once a week, while as a nation least once a week, with 80% we retain a deep affinity for the stating that the main reason is Irish pub as a social hub at the to meet friends and family. A heart of local communities. further 47% frequent the pub The findings are revealed as to enjoy a meal. When asked part of th 44th annual confer- about the most important fac- ence of the Vintners’ Federa- tors when visiting a pub, staff tion of Ireland (VFI) in Athlone, friendliness ranked highest, Co. Westmeath, which was at- closely followed by quality of tended by over 400 publicans service, cleanliness and avail- on May 9th and 10th. ability of food. It was also revealed that Further insights include that pub retail sales contributed over half of respondents (53%) over €1bn to the exchequer had a first date in a pub, while in 2016, and that retail sales the vast majority go to a pub volume has increased by 9.1% after christenings (82%) and since 2014. The research was funerals (89%). conducted by the VFI in March “Alcohol sales are rising 2017 amongst 1,577 Irish peo- again after a fall of about one- ple. third between 2007-2013 due This discussion coincides to the downturn following the with research conducted by Celtic tiger,” Pádraig Cribben, the VFI amongst some 1,500 CEO of the VFI, said. Irish people and tourists gaug- “We are now witnessing ing attitudes to the pub. The amazing growth in food pro- results demonstrate an affinity duction and consumption in between the people of Ireland pubs. The level of employment and the pub, with 88% of peo- in pubs is also rising, it is dif- ple stating they want to see ficult to put a figure on these pub culture and heritage pre- numbers at present but they served, while 62% of people are certainly up,” he contin- President Pat Crotty and VFI Chief Executive Pádraig Cribben with Lizzy Costa from the Radisson believe that the pub plays a ued. Blu Hotel in Athlone. Pic: Conor McCabe Photography. pivotal role in local communi-

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Food For Thought May17.indd 7 23/05/2017 12:53 8 News @FFTresource | May 2017 Westport Food Festival Dublin 13th in World Conferences Rankings to Host Gala Banquet oth Dublin and Ireland Midsummer Banquet at The festival kicks off on rience Westport House as visi- have risen in the latest In- ternational Congresses Westport House is the Friday night, 23rd June, with tors would have in its heyday.” B and Conventions Association highlight of this year’s a new black tie event – the Once again the Fairgreen A (ICCA) rankings, which show Westport Food Festival, set to Midsummer Banquet in West- is the venue for the Festival the city rising five places to 13th run from Friday 23rd to Sun- port House. The evening will Food Village on Saturday in the world for hosting confer- day 25th June 2017. feature a seven course tasting 24th June. A programme of ences and conventions and Ire- Speaking at the launch at menu and live music, and 120 cookery demonstrations and land, overall, rising six places. Westport House, the Minister tickets are available priced at children’s events will run all Patrick O’Donovan TD, Min- for Regional Economic De- €100 each. day in the Festival Marquee. ster of State for Tourism, said: velopment Michael Ring said “We’re overwhelmed by Other attractions include the “These impressive results Based on the number of in- the festival “Has become a the response to our Midsum- Fast Food Race, Seaweed and reflect the hard work on the ternational association meetings stalwart on the town calendar mer Banquet,” said festival Mushroom Foraging, Gour- ground from everybody in- which took place in 2016 and really shines a light on the chairman Eoin McDonnell, met Kayaking with Clew Bay volved in Ireland’s conference exceptional food, producers Head Chef at the Wyatt Hotel. Bike Hire and Gin, Wine and sector – from Fáilte Ireland’s • Dublin is in the top 20 cities and chefs in the county. The “Demand for tickets is already Whiskey Appreciation with Business Tourism team to ho- festival promises to be even high and we’re expecting it Foody Tours. teliers and conference organ- worldwide – up five places bigger and better this year to sell out very quickly. It’s a isers. We are certainly punching to 13th, having hosted 118 than ever before.” once-off opportunity to expe- above our weight with Dublin international association and Ireland ranking ahead of conferences in 2016 larger and much more estab- lished destinations. Given how • Dublin ranked 10th in Eu- lucrative this sector is, I think we rope, up four places from should all be pleased that Ire- 2015 land is firmly on the map when • Ireland ranked 26th world- it comes to hosting international wide, hosting a total of 157 conferences and events.” conferences in 2016 – up Dublin’s performance placed six places from 32nd in it ahead of competitors such as Copenhagen, Brussels, Edin- 2015 burgh and Glasgow. • Ireland ranked 16th in the Last year, Fáilte Ireland’s European rankings, up Business and Events team sup- three places from 19th in ported the conversion of over 2015 €150m worth of business for Regional venues in Cork, Gal- current and future years. In ad- dition, the team supported the way and Limerick all featured in conversion of €27.2m worth of the rankings contributing to Ire- business for regional Ireland. land’s overall solid performance Enva Receives Gluten Free Testing Accreditation nva Ireland has an- laboratory service offering to formally validated ELISA for animal feeds, bakery, brewing cialised account managers nounced that its labora- the food sector now includes al- assessing final food product for and shellfish, and regularly de- work with clients to deliver Etory in Cork has been lergen testing as well as a wide gluten. This kit can quantifiably sign bespoke shelf life testing innovative and proactive solu- accredited by the Irish National range of microbiological tests test to 5ppm across a range of schedules for the lab’s clients. tions for their specific testing Accreditation Board (INAB) to for food manufacturers, distrib- matrices. Enva prides itself on not only requirements, with sample col- undertake independent gluten utors, caterers, restaurants and Enva’s staff have back- delivering robust analytical re- lection and rapid turnaround free testing. retailers.” grounds in a range of indus- sults, but it also offers bespoke times for analyses as required. Manufacturers, restaurants Enva’s ELISA-based test- tries, such as dairy, meat, and flexible services. Its spe- and food services providers ing systems, in conjunction who advertise as gluten free with the kits of industry leader have a legal obligation to have R-Biopharm, enable its Cork their claims independently Laboratory to offer a range tested. INAB is the national of quantitative testing for the body with responsibility for the presence of gluten, casein, accreditation of laboratories, β-lactoglobulin and egg in food certification bodies and inspec- products. These techniques are tion bodies. based upon antigen-antibody The Coeliac Society are the interaction to specific aller- main drivers behind this and genic proteins and allow direct has responded to the Enva detection of the allergen. news, saying: “This testing is In conjunction with rigorous not only a requirement if you risk analysis, tight supplier wish to verify the gluten free control, staff training and thor- status of your products, but is a oughly researched HACCP requirement of entry to the an- plans, this kind of external aller- nual gluten free Food List pub- gen testing provides manufac- lished by the Coeliac Society, turers with the peace of mind the definitivelist of gluten free that the “free-from” products products in Ireland.” they are supplying meet the The managing director of provisions of the legislation and Enva Ireland, Simon Dick, said standards. that the company was continu- For gluten, Enva uses the ing to invest in its laboratory r-biopharm ridascreen gliadin services. “We have recently test kit (AOAC-RI approved; invested in state of the art tech- Mendez extraction, R5 an- nology which allows testing tibody), which is widely re- using ELISA techniques. Our garded as the best available

Food For Thought May17.indd 8 23/05/2017 12:53 May 2017 | @FFTresource News 9 €2.5m Upgrade of Musgrave MarketPlace Robinhood Store eading wholesale sup- areas of fresh food, alcohol and the upgraded store as lighted to announce the up- providing our customers with plier to retail, foodser- equipment along with a new well as online access to grade to both the Robinhood the products they want, we Lvice and SME businesses in-branch butcher to advise on the full range. These prod- and Duncrue stores following will also be able to add value Musgrave MarketPlace has specific cuts of meat for cus- ucts have been selected the hugely successful reno- through our experts on hand announced a €2.5m upgrade tomers. based on extensive inter- vation of our Ballymun store. in-store.” of its Robinhood store, located Musgrave MarketPlace Rob- national and local trends The business of food and drink The revamped Musgrave in Clondalkin, and a €1m up- inhood will feature a range of research commissioned is constantly evolving and as MarketPlace Robinhood will grade of its Duncrue store in new and innovative key areas by Musgrave MarketPlace a business, we need to en- officially open in August with Belfast. to assist foodservice and retail to ensure customers are sure that we continue to inno- the Belfast store opening in This significant investment customers to access the infor- provided with the most up vate and respond to growing September 2017. forms part of Musgrave Mar- mation and products they need to date range trends that impact our custom- The upgrades are part of ketPlace’s ongoing commit- to drive their business forward. ers’ needs. This investment is an ongoing commitment by ment to deliver a first-class Noel Keeley, Managing Direc- testament to our commitment the brand to deliver refurbish- customer service experience These include: tor of Musgrave Wholesale to providing cash and carry ments across all branches na- and an unrivalled product of- • Specialist meat, cheese, Partners, said: “We are de- stores of the future. As well as tionwide. fering to its customers. fruit and vegetable count- This follows the success- ers with experts on hand ful relaunch of the Musgrave to advise on the latest cu- MarketPlace Ballymun store linary trends in November 2016. Features • A fresh fish offering with include new speciality areas an extended seafood and state-of-the art technology range to satisfy custom- to offer retail and foodservice ers’ appetite for fresh fish customers a best in class visi- and shellfish tor experience. • A state-of-the-art culinary The revamped 73,000 theatre to showcase the square foot store, which em- Musgrave MarketPlace ploys 80 staff, will officially offerings for customers. open in August 2017. As part Tailored classes will be of the upgrade, four new roles hosted in this area aimed will be created at the branch at creating menu solutions to ensure customers receive for customers with a full expert information and advice time onsite chef from trusted advisors. These • Hundreds of new prod- Michelle Fennell, Musgrave MarketPlace Marketing Director and Matt Lee, General Manager of roles will be created within the ucts will be available in Musgrave MarketPlace Robinhood.

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Food For Thought May17.indd 9 23/05/2017 12:53 10 Local Focus @FFTresource | May 2017

Mary ONeill Local Focus: Part 2 The Waterford Greenway Despite only officially being open since the end of March 2017, the Waterford Greenway has already attracted significant attention, thanks in no small part to its long-heralded arrival.

not exaggerating when I say that. I wouldn’t quite say it’s skyrocketed but we certainly have what people want.” Helen added. The level of visitors from all over is already remarkable, with Helen noticing an influx from Athlone, Wicklow, Midle- ton, Killarney and Cavan over Easter week alone. “We’ve also had a lot of peo- ple from England. One couple arrived from Canterbury, they loved the place as the wife was originally from Cappo- quinn. They were thrilled with the pub and the area,” Helen said.

The Greenway Man Garvin Cummins, known as “The Greenway Man,” op- erates a bike hire as well as school trips along the route. He was also instrumental in getting the project off the ground to begin with, several years previously. Despite being one of many who had a vision of its success, he’s still blown away with just how popular the Greenway al- ready is. “It is absolutely unbeliev- able. People from all over the country have been coming here since last summer, well before it officially opened. Sundays have been like a O’Mahoneys Bar and Shop beach in Durrow with all the cars parked.” he route takes in 46 ki- family since its inception in had great time for people, Council plans to carry out Garvin believes the suc- lometers of the disused the 1860s. Helen says one of he loves meeting them and traffic calming of the area this cess of The Greenway is Trailway line between the things she loves about the talking to them. I’m the same, summer, which will make the down to the fact that it’s a sin- Waterford and Dungarvan, pub is its rich history. I really love to know where approach more attractive for gular reason to draw people and opened opened 50 years “It’s widely known that drinks visitors have come from, what visitors. to Waterford. to the day when the last pas- were served here during the brought them here, how they “People using the Greenway “Before this we didn’t have senger train crossed the line. building of the railway which found out about the area. will need somewhere to stop a stand-alone thing to bring opened in 1878. This is a very Helen is keen to point out that off and use the facilities. That people here. We have a lot of O’Mahoneys Bar and Shop old building, dating back to O’Mahoneys is an old fash- worked out very well too for history, beautiful villages, Lis- About 11 kilometres outside the late 1860s. In the old days ioned and basic pub, that those who were building The more Castle and so on. But we Dungarvan you’ll find O’Ma- Guinness was bottled here. doesn’t serve food. Greenway,” she said. needed this one outstanding honeys bar and shop in an It was collected in barrels “It’s very plain and simple, “An Siopa Beag” has also thing. Once the tourists come area called Durrow, also from the railway station and but there’s lots of fresh air seen a surge of popularity. down they can then go to the known locally as Shanacool. brought back to the pub. It’s and space out here. You can “The nicest thing I heard said other attractions. It’s up there Although in existence for over lovely to know that that the hear the birds sing. There’s was when a little girl called in with the Cliffs of Moher and 150 years, the premises is place has that history of eco- a lovely atmosphere which and said ‘It’s a tiny shop but Newgrange, I think,” he said. busier than it’s been for a very nomic activity from then until is hard to describe. It’s like a they have beautiful things.’ Garvin also acknowledges long time, due to the fact that now, except of course we Mediterranean feel, with peo- That summed it up as we’re so that this has been a great time it’s situated right beside the don’t bottle the Guinness any- ple strewn around, relaxing small in comparison to super- to build a Greenway, with Greenway, and is one of the more. We have lots of pho- and soaking up the feel of the markets. But what we have is the increasing popularity of most popular entrance points tographs from that era and place. We’re an ideal distance very traditional. Often my hus- cycling as a hobby for adults for walkers and cyclists. they’re fascinating to look at,” from Dungarvan too, just the band said we should close the and kids alike. The pub and shop are run she says. eleven kilometres to travel.” shop, but now that the Green- “Someone said to me re- by Tom O’Mahoney and his Helen believes one of the Helen says she knows they’re way is here we won’t do that. cently that leisure cycling is wife Helen. Tom has been main facets of O’Mahoneys is lucky to be in such close The amount of ice cream and the new golf, except it’s more working there since he was a the friendly and welcoming proximity to The Greenway, water alone we’ve sold since than that, because it’s accessi- teenager, and it’s been in his atmosphere. “Tom has always especially since Waterford it opened is phenomenal. I’m ble to everyone. A man visited

Food For Thought May17.indd 10 23/05/2017 12:53 May 2017 | @FFTresource Local Focus 11

in September from Clonmel, he was 101 years of age, and he walked and cycled the Greenway. An 89 year old man in Durrow bought his first bike in over 50 years when the Greenway came along.” Garvin shares the senti- ments of many in believing that the opening of The Gre- enway will be a major game- changer for hospitality locally. “It will be absolutely mas- sive, and more massive than people ever envisaged. Dun- garvan is completely booked out this weekend. A couple were onto me who had to stay as far out as Castlemartyr,” he said. Another town which is ex- pected to greatly reap the benefits of the Greenway is Kilmacthomas. It was the site of the official opening of the The Greenway Man route in March, and physically lies at the centre. Already opened in The Workhouse, Waterford City and Dungar- even bigger. It’s less than two less than a full year, it seems there been a surge in visitors and there are already queues van are likely to grow and ex- hours on the motorway from safe to assume that hospitality to the area, a number of bike out the door there on week- pand their offerings too. Dublin, so more convenient in Waterford has received a hire companies have started ends. In the village you have Garvin echoed Paul Flynn’s to get to. boost like never before. How- and there are several plans Kiersey’s tea rooms, on the sentiments, that the future is “There are a lot of hotels ever there is also an onus on for more cafes and restau- same street will be Maggies, very bright for hospitality in in Waterford but there could those in the industry to deliver rants. The Mill in Kilmacthomas is Waterford, but that bed ca- be more accommodation in on services to keep up with “Kilmacthomas will be a being taken over by Gorta- pacity could be an issue, in Dungarvan. There’s a need the sharp increase in visitors massive beneficiary, and nore Whiskey and they’ll put particular in Dungarvan, in the for a new hostel in Dungarvan to the area. And it’s almost that’s a town that really suf- a coffee shop in there too. near future. for sure, as good hostels go certain we’ll see a large num- fered from the recession. So So you certainly won’t be “If you take Mayo – the hand in hand with cycling and ber of new hotels and restau- this is their opportunity and stuck for coffee,” Garvin said, Greenway there cost €5.7 walking. They’re a good fit,” rants in County Waterford in they’ve grabbed it with both laughing. million to build, and in the first he said. the coming years. hands. There are plans for up He added that plans are year they had several million Bearing in mind that The Gre- to eight new places in Kilmac- also afoot for a number of new in extra revenue. I think the enway is only officially open a thomas. The Coachhouse has premises in Kilmeaden, while Waterford Greenway will be few months, and operational

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Food For Thought May17.indd 11 23/05/2017 12:53 12 Drinks @FFTresource | May 2017

Leslie Williams Food & wine writer. Treasurer of the Irish Turning an Eye Food Writers Guild, contributing editor to the McKenna Food to Beaujolais Guide. I tasted my first decent Burgundies in the early 1990s at my wine club, and it is still arguably my favourite grape.

still remember the taste of Beaujolais Villages with a year of extraordinary depth and that 10 year old Domaine or two’s bottle aging. You also civility with beautiful pristine Dujac Bonnes-Mares from may pay even less - Stéphane- fruit flavours, but also tension 1994, but to buy a similar Aviron Beaujolais Villages and subtlety. The price? bottle now I’d need 2015 costs just €14.99 at retail Just €8-10 ex-cellar while 20 Iapproximately €1000 rather from Celtic Whiskey shop and miles north you will pay €25 than the IR£45 we paid at the it is delicious. or more for lesser quality that time. Beaujolais is not a large is supposedly ‘better’ purely Burgundy has always been region, just 55km from North because it is made from expensive, but these days to South. The vineyards begin the magic Pinot Noir grape even village wines such as just 30 minutes north of Lyon and has a more prestigious Pommard or Volnay will cost and to the west are the foothills name. Incidentally, hardly you €60 if they are from a of the Massif Central and to any of Lavernette’s wines are decent producer, possibly the east is the Saône river imported here if readers are more. So maybe it is time to plain. The Northern Beaujolais feeling entrepreneurial! look to that other Burgundy vineyards intersect those of So far I’ve only mentioned region – Beaujolais. the Mâconnais, and remember the joys of Beaujolais and Beaujolais is often not that a significant percentage Beaujolais Villages, but now included in articles about of Bourgogne Blanc is actually we need to mention the Burgundy because they do not sourced in Beaujolais. great village wines of the grow Pinot Noir, but instead Beaujolais Blanc from the region which bear very good Gamay. Mention Beaujolais likes of Terres-Dorée (Wines comparison with Village and people still think of Direct) and others easily match Burgogne. Fleurie, Morgon, Beaujolais Nouveau, the light the best of Maconnais and cost Moulin-à-Vent, Brouilly and raspberry and bubble-gum less. Julieñas are the five best flavoured party wine that The Beaujolais Villages- known followed by Côtes de arrives with a certain amount of Leynes vineyards of the Brouilly, Saint-Amour, Régnié, fanfare every November (the outstandingly good producer Chénas and Chiroubles. third Thursday to be exact). Château de Lavernette Inevitably I tasted excellent While Nouveau still sells in (www.lavernette.com) are Morgon, Moulin-a-Vent and some markets such as Japan just 50m from his Pouilly- Fleurie especially from the and the US, it is rightly rather Fuissé vineyard, and while better lieux-dits such as ignored in Ireland and the UK the Gamay is grown on Morgon’s ‘Côtes de Py’ and these days. Not that Nouveau different soil the proximity is ‘Les Charmes’. However I can’t be tasty; it is however ‘pas instructive. This Bio-Dynamic was also utterly charmed by sérieux’ as the French would producer was arguably the virtually every Régnié I tasted, say. Far better would be a highlight of a recent trip to almost all of the Saint-Amour, bottle of standard Beaujolais or the region – they make wines most of the Chiroubles and I could go on - there was barely a dud wine on the four day trip. Gamay is closely related to Pinot Noir (it is a daughter grape) and suits the mix of soils here. While it won’t age as well as its mam, given a few years Gamay from a pink Want To Concentrate On Your Business? granite or blue slate-diorite soil exhibits distinct Pinot-like Do Staff Issues Take Up Too Much Time? flavours. Gamay from alluvial, slate and limestone is often HR Ireland Can Help You warmer and softer but it also depends on the producer. We provide expert HR advice and support to companies of all sizes and Finally, I should mention that have many years experience and knowledge in all areas, in particular this region is leading the way hospitality and catering. in bio-dynamics and organic viticulture with many excellent HR Ireland allows you to concentrate on your core business by having ‘natural’ wines and young your own outsourced HR department. Why not contact us about your hungry producers. Investigate needs and we will provide you with an effective solution. it quick before the Yanks and the lads in Hong Kong find Contact: 1890 253150 / 087 2252123 Email: [email protected] out about it and drive up the prices. Website: www.hr-ireland.ie Pictured wine is from Karwigs and has delicious red and blackberry fruits and a textured lively exuberance. Serve at around 14 C.

Food For Thought May17.indd 12 23/05/2017 12:53 May 2017 | @FFTresource Drinks 13

Reuben Gray Chairman of Beoir, supporting craft beer in Ireland. Email Reuben. Darling [email protected] Suds of May It’s May and in Ireland, that means it’s officially summer thanks to our pagan calendar roots. hen the sun is shin- to 28th in Killarney for what is doors for their 3rd birthday that have never poured on the for afters at The Swagman Bar. ing, a cold beer in probably the most scenic and bash. This year will be like a island of Ireland before. It will That covers all the main Wa good beer gar- laid back of the large beer small beer festival but there be a beer lovers paradise. beer events around the coun- den or even at home in your festivals in Ireland. The view will still be 20 breweries Tickets can be purchased try this summer. There may own garden is on many peo- from the Killarney Beer Fes- there. Numbers are limited from Eventbrite. After the fes- be other local events so keep ple’s minds. For others, the tival of Killarney national park to 500 people and the only tival, there will be transport an eye out on the Beoir.org thought of an ice cold cider is simply stunning. As well as beers available will be beers arranged to go back to Sligo calendar. also springs to mind. about 25 breweries and cider Beoir recently ran a cider producers in attendance, competition with entries there will be homebrew mas- from all over the island. We terclasses, food/beer pair- brought in two UK cider ings, and educational talks judges to complement our along with all day music on Irish team and I can happily the three days. tell you that the results are as Beoir will also be running its follows. annual beer competition with judges from all over Europe. The Beoir: Champion The Beoir: Champion Beers iders of Ireland are: of Ireland will be judged on 1st: Tempted - Dry Cider Saturday, with the winners 2nd: The Cider Mill - Cock- announced on Sunday. agee Pure Irish Keeved Cider. That same weekend in 3rd: Johnny Falldown – Rare Northern Ireland, the Bel- Apple, Bittersweet Cider fast Craft Beer Festival also takes place. There will even Honourable mentions be some overlap with some (no order): of the breweries attending Tempted Elderflower both Belfast and Killarney in Llewellyn’s Dry Cider Friz- the same weekend, a feat that zante 2014 would have been impossible for many to manage a few There was very little in it. The years ago but the increase in top five ciders listed above popularity of craft beer has al- were all exceptional and it lowed breweries to grow and was a very difficult job for allows them to attend multiple judges. My own personal events around the country. favourite is the Llewellyn’s, The start of June see the however it’s a bone dry cider return of Bloom to the Phoe- with no sweetness which is not nix Park in Dublin and as al- to everyone’s taste. You can ways, there will be plenty of find a full account of the day craft beer available too. It has with the full results including been described as the best the best of category results on beer festival that’s not actually the Beoir.org website. a beer festival. That runs from May is also the beginning June 1st to 5th over the bank of the summer beer festival holiday weekend. season. We kick things off at On July 29th, The White Hag the end of May from the 26th brewery in Sligo opens their

Beer of the Month: Galway Bay - 200 Fathoms

200 Fathoms is an annual release from When Galway Bay launched the 2017 edition of Galway Bay - it’s an imperial stout aged 200 Fathoms, they had all three years available in Teeling whiskey barrels. Teeling then on draught so you could try them all. The re-use those stout barrels for a special differences were astounding. single cast 200 fathoms whiskey, which The 2017 release is young and this beer is adds a slight stout flavour to it. Jameson best aged in a bottle for at least a year before do the same thing with their caskmates opening. collaboration with Franciscan Well.

Author:Reuben Gray of Beoir

Food For Thought May17.indd 13 23/05/2017 12:53 14 In Conversation With @FFTresource | May 2017

Caroline Egan Caroline Egan is a former literature student and blogger. She has had articles, fiction and non-fiction Oak Alley’s published. She lives in Dublin with her son. Southern Charm Hits Home Oak Alley restaurant in Maynooth, Kildare is certainly a classy affair, taking its name from the actual plantation in New Orleans that featured in the film D’Jango Unchained.

roviding customers have also been attracted to have stopped supplying of which Martin is a com- The menu changes three with Southern Amer- the area in recent years. Ireland already. mittee member, along with times a year and the team P ican influenced food Despite the fact that May- Martin believes Brexit four local stakeholders tries to source its products and a prohibition themed nooth and Oak Alley are will push costs up across – Oak Alley, The Avenue as seasonally as possible. bar with over 60 different doing well and the area is the board, particularly be- Café, O’Neills Steakhouse The Sunday lunch menu, cocktails available, the expanding, there are some cause many of their niche and Pub and the Glenroyal however, changes every premises first opened its challenges facing any May- products are delivered Hotel. Oak Alley will hold doors in 2014. I spoke to nooth business. Recent from the UK. He believes music events and tastings week. Initially, when the the General Manager, and rises in Kildare County this will lead to “Some ca- over the weekend. restaurant opened, Martin brother of Aniar chef JP Council rates, which have sualties” in the Irish mar- Oak Alley also hosts states they attempted to go McMahon, Martin McMa- on average increased by ket. Martin says one way food and wine pairing for “Full on authenticity” hon, about how Oak Alley 90%, have given Martin to ensure their costs are nights, where customers with Southern American keeps its edge and what reason for concern – “It’s covered is to minimise can score the wines made style food, but found they challenges it faces in the a flat rate expense that we their quiet periods by get- available to them with a had to soften the menu to next few months. cannot control”. ting creative “With how to prize of an all expenses suit a wider range of tastes, Maynooth is a bustling Other concerns for the get customers in,” Monday trip for an overnight stay in as they felt a niche menu area with over 50 eater- business includes the to Thursday. a 16th century vineyard up ies in the town. Located sourcing of staff. Mar- Oak Alley has definitely for grabs. like they initially offered in close proximity to Dub- tin says it is quite difficult been creative in attracting In terms of keeping costs did not translate as well lin with reliable transport to entice qualified staff customers, holding events down Oak Alley is quite in- in the suburbs as it would links to the capital, as from city centre bars and such as Dining in the Dark novative. Currently they have in Dublin City Centre. well as vibrant and grow- restaurants, although the where people can sam- are supplied by Winelab, Oak Alley is most cer- ing university culture and incentive of finishing work ple food without knowing who offer wine by the bar- tainly creative in its ap- many suburban Dublin and at a reasonable hour and what it is – such as squid rel. proach to both attracting Kildare towns close by, it is a more stable environ- tentacles and various pork Four, five years ago ev- customers and innovative easy to see how it’s thriv- ment and an easy going products, craft beer tast- eryone turned their noses ing. atmosphere has worked to ings, whiskey and bourbon up at it. Now you can get ways to keep costs down. “We rely on the educa- some extent. tastings and taking part in a wine a tier up for the cost In an ever-expanding geo- tion calendar,” Martin ex- Keeping costs down, in the Irish Gin & Tonic Fes- of a wine below. graphical area, with a large plained, saying that this terms of labour and sup- tival. The excise duty on wine population, it is clearly im- was not limited to the col- pliers, is also another chal- The restaurant offers up sold in this way is smaller, portant to stand out and lege timetable as primary lenging area for Oak Alley to 25 different brands of the product remains fresh keep an eye on cost is- and secondary schools in and a key component of gin at any one time in the for a month and it does not sues in the future and it have to be refrigerated as the area are also bulging this, according to Martin, cocktail bar, so the idea seems that Martin and his at the seams, as midterm is Brexit. of starting a gin festival it runs throughout its own team have maintained this breaks are often “Bananas” I am actually quite fearful seemed an organic and cooling system. Wine for the restaurant. With of Brexit because I see a lot logical progression for the stored in this way also re- outlook from the onset, transport links to Dublin of suppliers and they’re all business. The festival is quires less space and the clearly contributing to the airport running every hour subsidiaries of UK compa- a four day event from the kegs are easily compacted business being the success from the town, tourists nies. Some of the suppliers 29th June until the 2nd July, and recycled. that it is.

Food For Thought May17.indd 14 23/05/2017 12:53 May 2017 | @FFTresource In Conversation With 15 Super Fresh, Super Local The importance of using Irish produce in any foodservice operation can’t be overstated. Diners look for supplier information on menus, and often ask about provenance.

any restaurants Irish produce and we can make a point of deliver it within 48 hours M only stocking from the farm. It’s super their fruit, veg and meats fresh, super local, it meets from nearby farms. It’s customers’ demands. It’s vital therefore that sup- great to have that kind of pliers respond to this and partnership,” said Ronan. ensure they have strong With the summer season roots with nearby farmers now in full swing, Vernon and producers, while also Catering is stocking some managing to keep quality of the freshest local vege- and availability as high as tables and berries on the possible. market. Already they’ve It’s a tall order, but one noticed changes compared that Vernon Catering is to last year in terms of de- used to and one they’ve mand - sales of wild garlic expanded on in recent and nettles are up, for ex- years in partnership Cas- ample. All going well, later tleruddery Farm, situated this year will see a supply close to Donard in Wick- of golden raspberries be- low. “This is our second come available, as well as season working with Cas- gherkins - both of which tleruddery Farm, so this is are firsts for the company. Irish produce from a local “We’re trying again for farm,” said Ronan Sullivan golden raspberries - last of Vernon Catering. “I’m year it didn’t really work quite excited about this out, our grower produced connection, we’ve planned some berries but not to out this year quite a bit. the volume we needed, it’s always an ongoing de- start of the European to great lengths to ensure We sat down with them so we’re trying again with velopment. It’s a bit of in- cherry season.” what it sells is the best and talked about what a different variety this novation, a bit of talking to Another concern often available, and wants to we wanted, the different year” said Ronan. “We’ll people, a bit of being on cited by chefs is the pro- make sure restaurateurs, leaves and so on that we have a lot of Irish berries the ground talking peo- duction methods used in chefs and diners know want to use.” - raspberries, blueberries, ple.” growing the crops. Ronan about it. “It’s about edu- For fruit & veg suppli- blackberries, strawber- Ronan is predicting in- takes cherries as an exam- cating people about what ers like Vernon Catering, ries, and we’ll have them creased demand this year ple of the care Vernon’s we have and when we have it’s vital that they maintain all summer long.” for, amongst other pro- producers use when farm- it. Artichokes from Italy good relations with their For producers, deciding duce, baby potatoes, baby ing “A lot of the practices for example, their season producers and farmers in to plant a new crop isn’t an veg (e.g. carrots, parsnips our cherry growers use would be coming to an order to get the best pro- overnight decision. Con- and turnips - all of which would be on the same level end by late May. They’re duce that satisfies the ev- cerns such as what vari- they will be stocking), and as organic certifications. available all year but only er-changing demands of eties of seeds to use, the Irish cherries. “With the The growers have little really in season earlier chefs and, indeed, diners. impact the plant will have weather we currently have spiders put on the plants in the year, but in Ireland “We have long relations on the soil, difficulty of we should have Irish cher- to eat the flies, for exam- they’d be coming into sea- with a lot of north county harvesting and potential ries for sale by the start of ple. Clever ideas like that. son from May onwards,” Dublin farms, so there’s crop failure are all factors June and that’s always a bit They don’t spray insecti- said Ronan. that continued relation- that must be considered. of a novelty every year - cides. The plants are kept “So it’s about educating ship that helps us a lot. “Sometimes,” explains there aren’t many cherry indoors or in polytunnels, people and pushing the It’s given us an ability to Ronan, “You could be growers in Ireland,” ex- and they use bees to polli- message out there.” say to chefs, this is what using a certain seed then plained Ronan. “It’s great nate the flowers.” we have in terms of real they stop supplying it. So to have them at the very Vernon Catering goes

Food For Thought May17.indd 15 23/05/2017 12:53 16 In Conversation With @FFTresource | May 2017

Caroline Egan Caroline Egan is a former literature student and blogger. She has had articles, A Family Affair at fiction and non-fiction published. She lives in Durhamstown Castle Dublin with her son. Durhamstown Castle, owned by the Prickett family since 1996, caters for weddings, meals, parties and hen weekends.

urhamstown Cas- ways been very keen on ity. We’ve always been ding parties. business gives the castle tle, owned by the cooking, giving parties inspired by French and As expected, the main- the flexibility to look after D Prickett family and looking after people Italian country cooking as tenance and upkeep of the the personal requirements since 1996, caters for wed- who come to visit, using well as my dad’s gorgeous property is a big challenge of guests – something that dings, meals, parties and food as a centrepiece and curries,” Ruby described. for the Prickett family and might be missing in larger, hen weekends. The castle, a celebratory thing,” Ruby “Lately, we’ve been doing because of the size and age more formal venues. which dates back to 1420, explained. “So food and more Middle Eastern cook- of the place, the costs can “We like to look after has had many different cooking has always been a ing, inspired by trips to be quite high. Ruby also people well and make sure owners over the years – at big part of our lives.” Now Syria, Lebanon and Tur- believes that there is also a one point belonging to the the castle caters for 10-15 key. I love Mexican cui- certain degree of freedom they have an enjoyable stay Earl of Essex in the 1670s. weddings per year, as well sine as well – next on my to be found in working with with us,” Ruby says. “We Offering self-catering as other celebratory occa- list of things to learn more family: “I like the fact that don’t really do packages breaks as well as catering sions. about!” I get to experiment in the as such but we are happy for up to 170 people, this Clearly, catering for At the moment, only kitchen and they’re happy to make deals with couples family run business seems large groups with a prop- Ruby, David and Sue work to eat my creations!” depending on what sort of like a massive undertak- erty of this scale presents full-time in the business. Durhamstown Castle wedding the want – we’ve ing considering the size of a challenge for all involved The castle, however, has also has a few attractions done everything from fully the property and grounds. and, since joining full time, some casual staff who help nearby such as New- catered three days for 150 With this in mind I spoke Ruby found that the food with cooking, cleaning and grange, The Hill of Tara to an intimate family lunch to daughter Ruby Prickett ordering for the weddings gardening. According to and Loughcrew mega- with a big party for your about the ins and outs of and big parties “was a Ruby, “the upkeep is con- lithic tombs, appealing to mates in the evening in the the logistics of growing up steep learning curve,” but stant here – just keeping on family groups from the US in and running a castle. she continued: “I have a top of the light bulbs is a who want a base to ex- barn.” Hosting wedding and much better handle on that big job! We are constantly plore from. The majority The future of Durham- events only actually started side of things this year so working on upgrading of their business, however, stown Castle includes at Durhamstown Castle this year should be a lot things like the heating sys- comes from renting out the plans to revive the Posh four years ago, when Sue less stressful”. tem. In the winter months whole house for one or two Nosh Club on a monthly and David Prickett did their Their suppliers are lo- when things are quieter nights to hen parties, either basis “And that will be first wedding in a marquee cally sourced where pos- we do some of the bigger, self-catered or catered for back to the original for- on the front lawn. Before sible and include Thomas messier jobs – the fire- in-house. mula of just cooking what that, they started in the Doherty in Kells for meat, place in the drawing room For weddings, people we feel like cooking on the hospitality business about Sheridan’s Cheesemon- is being done this year as get exclusive use of the night for a smaller number 6 years ago with a supper gers, Morgan’s of Omeath well as major work on the property for one or two – maybe 20 -25 people”. club in the Castle kitchen for fish and seafood, Fan front garden.” days. They also do quite There is also a plan in the called the Posh Nosh Club. Fruits in Drogheda for fruit The average day de- a few birthday parties or Ruby then joined the busi- and veg, and BD Foods in pends on what events are other celebrations, where early stages to develop a ness on a full-time basis in Monaghan for a lot of other coming up that weekend – people will book the house garden centre and cafe to 2015. supplies. and tasks vary from making for a weekend and they make Durhamstown into a “Even though the hospi- “The food we offer isn’t their own bread or working cater for a celebratory destination for days out, tality business only started fussy, we try to keep it in the garden, keeping it in meal. Ruby believes the another reason to put this a few years ago, we’ve al- homely but very high qual- good order for the wed- family run element of the castle on your map.

Food For Thought May17.indd 16 23/05/2017 12:53 May 2017 | @FFTresource In Conversation With 17

Caroline Egan Caroline Egan is a former literature Demonstrating Healthy Eating student and blogger. She has had articles, fiction and non-fiction published. She lives in At Camile Thai Dublin with her son. Voted the healthiest restaurant in 2014, Camile Thai has recently decided to move away from cookery classes in favour of cooking demonstrations.

spoke to Brian O’Sul- include most branches There are always new livan, the man behind holding them once a month, dishes and changes on the I Camile’s focus on nu- on a Saturday morning, Camile menu. At the mo- trition, about the new con- with the possibility of hold- ment they have a Rosanna sumer trends in health, ing them every two weeks Davison reimagined vegan expanding the number of in the future. Attendees pad Thai, and the takeaway Camile restaurants, and will be treated to various regularly collaborates with new dishes on the menu. demonstrations on how to celebrities, such as Kevin cook things such as tra- Thornton and Roz Purcel, Brian explained that the ditional Vietnamese style to create new one-off and cookery demos are not rice paper rolls, traditional healthy specials. There for profit but are to allow Thai soup, green curry and are plans over the next few Camile to “Get more in- ramen. month to work with a GAA volved in the commu- Recently the Phibsboro star and others to create nity and have more of a branch of Camile has also new healthy offerings, but presence. We wanted to expanded to a full waiter these are “All top secret at Gastropub at the recent ment. engage more with custom- service restaurant. The the moment”. Restaurant Awards Ireland Recent awards won by ers.” He also said that it first of its kind in Ireland, Camile is serious about 2017, with the multi-award the Exchequer D2 include was to give back to com- it offers a regular sit down redefining takeaways. winning bar beating out the All-Ireland Best Cock- munity. dinner but also a Thai in- When asked about recent stiff competition in the cap- tail Experience at the RAI Camile regularly col- spired brunch with beer trends in healthy living and ital to take home the title. awards 2016, and the team laborates with well known and wine available. “This the demand for consum- This awards recognise recently showcased their chefs, such as this Rosanna is not our main business ers, Brian said “People are achievement and excel- talents at Tales of The Davison reimagined vegan model – it is a slight depar- becoming a lot more edu- lence in the restaurant Cocktail, the world’s big- pad Thai. ture from our usual,” ex- cated about what they eat. and hospitality industry gest mixology expo. The move away from the plained Brian. “Depending There is a shift towards a throughout the 32 counties For more information on cookery classes came be- on how the restaurants in better lifestyle and away on the island of Ireland. The Exchequer D2, and its cause the cookery demon- London and Dublin go – if from processed food. Peo- The Exchequer D2 team new food menu designed strations can accommodate it works we could expand ple have a lot more infor- are particularly pleased by head chef, Anthony more people across more more.” mation about what they with this award, as it places Gaughan, visit www.theex- branches, and therefore Camily recently started eat.” a strong emphasis on both chequer.ie. reach more people. The doing brunch in select The Exchequer D2 the food and drink offering plan for the demonstrations restaurants. was named Dublin’s Best of the winning establish-

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Food For Thought May17.indd 17 23/05/2017 12:53 18 Less Serious Stuff @FFTresource | May 2017

Bizarre stories from the world of Less Serious Stuff foodservice coming weeks. to ensure trains stop in exactly decreasing the time required Keep an eye on Franciscan the same place each time to board and thus speeding up Well Facebook for info on your when pulling into stations, as the turnaround process. nearest #WellTasty outlet. part of a scheme to speed up The new signs are being 77% Bombay turnaround times at stops. tested in stations at Biel, Under the initiative, platforms Lenzburg and Pfäffikon, with a Sapphire Gin will be painted with reference view to a nationwide roll-out if Recalled from signs for drivers to stop at, successful. Market which will allow the doors to According to Swiss align with specific markings on newspaper 20 Minuten, as a the platforms. This in theory will reward for complying, drivers mean passengers will spread will be given chocolate gifts. out across the station rather The paper does however note than bunching up at certain that a similar project in 2013 areas, as the doors will open failed because drivers objected at the same point every time, to it. Trump’s Mar-a- as part of an exclusive sampling Lago Kitchen Isn’t campaign in over 50 selected outlets in Dublin and Leinster as Clean as You’d from 5th May for a limited time Think only. The popular Bombay US President Donald Trump The first of the two creations Sapphire London Dry Gin has likes to spend quite a lot of sees Rebel Red accompanied been recalled across Canada, time at his exclusive, $200,000 by a salty sweet donut kick after a batch was found to per year golf club, Mar-a-Lago with a burst of raspberry. The contain 77% alcohol by volume – in fact, he’s been there 7 other is a Chieftain IPA paired – nearly twice the stated weekends out of his first 13 as donut in which the tropical fruit amount. president. sweetness of Chieftain will be Officials at the Canadian Given the cost of an annual matched with a smokey bacon Food Inspection Agency said membership, you would expect and sweet blueberry taste. the 1.14 litre bottles should the kitchen to be spotless, Commenting on the pairing, have contained 40% alcohol however Florida’s food safety Franciscan Well’s Innovation by volume, however a series inspectors have uncovered Specialist Des McCann said: of product checks following a an astonishing 13 violations “We couldn’t be more excited customer complaint showed during a routine visit in January about working with Aungier the batch clocked in at 77%. – including three cited as ‘high Danger on this partnership. As Distributor Bacardi has said priority’. two of Ireland’s most innovative the problem originated at the The three most worrying food and drink brands, it makes production line, and affected violations comprised of storing sense to join forces, giving only bottles sold in Canada. meat in broken coolers at too the people what they want “One batch was bottled high a temperature, incorrect in this unique collaboration. before correct dilution to handling procedures for raw Combining our award-winning achieve the stated 40% alcohol fish, and failure to maintain beers with the best donuts in content by volume,” the coolers in proper working Ireland is something we have Ontario Liquor Control Board order (they had apparently been working on for months said in a statement. “As a been set to defrost by and we’re delighted to bring result, the affected batch accident). this exclusive range to the has alcohol content by Other minor infractions public over the next number of volume of 77%.” included tap water not being weeks.” No illnesses associated Puzzle 1 (Medium, difficulty rating 0.48) warm enough to properly The ‘Well Tasty’ range of with the batch have been Corner exclusively crafted donuts Puzzle sanitise employees’ hands, and reported. with Franciscan Well samples a shelf in the walk-in freezer 4 9 7 2 8 was covered in rust. will be available in 50 pubs Trump was known to have and bars around Dublin and Chocolate personally inspected the Leinster for a limited time Rewards for 8 1 kitchens in the past, however only, starting with Doyle’s on Swiss Train has not done so in a number of 4th May and Bowes Lounge, 3 6 8 1 4 years as his schedule became Dakota, The Globe, Duffy’s Drivers Swiss train drivers are increasingly filled up with his and Fowler’s of Malahide and 3 to be rewarded with presidential run. McGowan’s of Phibsboro on 5th chocolate for their efforts May and continuing over the 7 8 6 1 3 Franciscan Well 4 and Aungier Danger Team Up 1 5 7 4 3 Cork’s Franciscan Well and Dublin’s Aungier Danger have 5 7 collaborated to bring unique, beer-inspired donuts to the 2 7 9 8 1 market – but hurry, as they will be available for a limited time Puzzle 1 (Hard, difficulty rating 0.71) 4 8 1 5 7 6 2 3 9 only. Generated3 9 5 by 1http://www.opensky.ca/sudoku 2 8 6 4 7Last on Fri Month’s May 19 16:01:07 2017 GMT. Enjoy!Solution Franciscan Well and Aungier 2 7 6 9 4 3 8 1 5 Danger have developed two 1 4 2 7 8 9 5 6 3 Send your completed puzzle 5 6 9 4 3 2 7 8 1 in to FFT.ie, Top Floor, 6 Clare unique donuts, each with a 7 3 8 6 5 1 9 2 4 Street, Dublin 2 to be in with a different flavour profile to pair 8 2 7 3 9 4 1 5 6 chance of winning a new set of Rebel Red accompanied by a salty sweet donut 9 1 4 8 6 5 3 7 2 Wusthof Trident knives worth with Franciscan Well beer. The € kick with a burst of raspberry. 6 5 3 2 1 7 4 9 8 over 400. two variations will be available

Food For Thought May17.indd 18 23/05/2017 12:53

Generated by http://www.opensky.ca/sudoku on Wed Apr 19 13:27:14 2017 GMT. Enjoy! May 2017 | @FFTresource Letters 19 Less Serious Stuff and business Your Letters queries answered...

I run a busy restaurant great chef. If not then I say go this situation? the place is starting to about with their babies and in Cork and had the ahead. Business is business at resemble a crèche and socialising. And since babies misfortune of losing the end of the day and in any I’m sorry to hear this that they don’t think it’s need to be fed, it naturally my chef recently - she industry talented people get happened to you. I’m sure appropriate that so many follows these mums will was offered a big job in poached all the time. There you’ve learned a very harsh women breastfeed openly choose to breastfeed on your London that she couldn’t may be slight bad feeling for lesson and it seems as though in the café. premises. refuse. My background is a time if the chef switches you keep the place spick and I understand that this is This issue only becomes in kitchens so I’ve been across, but it’s unlikely to be span these days. Closure a controversial issue and controversial when a mother filling in until I find a lingering and other restaurant orders do usually reach the I don’t want to ask any is asked to feed her baby replacement. However the owners probably expect this media and you’re right, often woman to leave or cover elsewhere or cover up, workload is killing me as sort of thing if they have a top customers are not aware that up to breastfeed, which and you’re running the I’m also trying to manage class chef in their kitchen. they are lifted after a day. The is obviously perfectly risk of having your café the day-to-day running of You need to also be added publicity of Facebook natural, but I’m also named and shamed on the place along with other prepared for the fact that can’t have helped you and doing my best to get as social media, or making it staffing issues and finance attempts may have been social media comments are many customers through into the newspapers. You etc. On top of all this I’m made previously to poach very hard to control. the door as I can, and I seem to have no issue with trying to hire a new chef this chef, he may not be All that said I think you don’t want others leaving breastfeeding yourself, in whenever I get the time to willing to leave due to his need to take this into because of it. How do fact you say it’s only a small actually meet people for own loyalties, or he may your own hands now. You I handle this situation handful of your customers interview. play hardball so be ready to need to reach out to your as diplomatically as that do, so my strong I know I was spoiled negotiate. customers and let them know possible? advice to you would be to with my last chef – she that you’ve incorporated keep things as they are. If was second to none – so I run a coffee shop and a strict cleanliness policy. If your fear is losing you lose a small amount my expectations may be deli that was unfortunately Presuming your café has a customers or gaining a bad of people because of this, slightly coloured. But I’m served a closure order Facebook page, I would post name for your café, then you’ll probably find they’ll not completely impressed by an Environmental an update explaining that the quickest and surest way come back quickly enough, with the calibre of who Health Officer last year you’ve had a lot of questions to do that would be to ask as they’ll see women I’ve met so far. A nearby for breaches of hygiene. from customers regarding breastfeeding mothers to be breastfeeding in most coffee restaurant, which would It was really upsetting the recent closure order and more discreet. For many shops they go to. have a relatively similar for me and my business you’d like to clarify that the mums, your coffee shop is no menu to us, has a chef partner at the time. I’ll premises’ hygiene policy doubt a social outlet, and they with a great reputation. admit I had taken my eye has undergone a complete look forward to being out and It’s been suggested to me off the ball in this regard, overhaul. It might be an that I try and poach him as I was away a lot tending idea to post some pictures (excuse the culinary pun). to other business interests of food being prepared I could probably afford to and the staff were not in your spotless kitchen offer slightly more than keeping the kitchen as to reassure customers of what he’s earning but I’m clean as they should have same. A hard copy notice worried about creating been. posted in a visible area of Connect with us on a bad vibe between The closure order was the café wouldn’t do any my restaurant and that only served for a day and harm either. Twitter for the restaurant. Last thing I the café is now up and This distrust of your café want is to make enemies. running as normal. My will pass, but you need to Any advice? business partner and I face it head on. A small have since incorporated makeover of the premises, if I agree that making a very strict daily you can afford it, would give latest, breaking enemies in the restaurant cleaning plan and we do it a new image in the eyes of industry, or indeed any a nightly check to make the customers. Even some news and industry, is not a situation you sure everything is in fresh paint and a few new want. However from reading order. Unfortunately the additions to the décor would your letter it strikes me that closure was published give it a fresher feel. Best industry chatter you’re in a pickle (another in local media and a lot of luck. culinary pun) and unless you of people spoke about it want to make yourself ill or on Facebook too. Many I run a café in the exhausted from stress, you didn’t realise that the centre of a busy urban need a good chef quickly. order was lifted and area. It’s frequented You need to consider the presumed we were closed by mothers and babies, kind of relationship you have permanently. I even met especially mid-morning. with the other restaurant. Is people on the street who I’ve chosen not to @FFTresource it simply a case that you’re sympathised with me over go down the route of close in terms of proximity or the perceived closure. having a designated do you help one another out We are finding it difficult area for breastfeeding, by dropping over ingredients to shake off this stigma, as I think that Mums or utensils if the other is trade is down a little and should be allowed sit stuck? If so then it’s a matter a lot of customers have wherever they like. of weighing up whether the questioned cleanliness in Recently a small handful loss of this relationship would the kitchen before they of customers have be greater than the gain of a order. How do we redeem complained to me that

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directory2.indd 20-21 Food For Thought May17.indd 21 23/05/201723/05/2017 12:5312:10 22 FFT.ie Directory May 2017 |@FFTresource May 2017 |@FFTresource FFT.ie Directory 23

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Fooddirectory2.indd For Thought 22-23 May17.indd 22 23/05/2017 12:53 23/05/2017 12:10 22 FFT.ie Directory May 2017 |@FFTresource May 2017 |@FFTresource FFT.ie Directory 23

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directory2.indd 22-23 Food For Thought May17.indd 23 23/05/201723/05/2017 12:5312:10 Manufacturer for 60 years

Our cooking suites CAPIC, our strengths: innovation, robustness, quality and reliability.

A wide choice in the horizontal cooking. Several types of assemblies in order to create a central or mural suite.

Hotels, snacking, restaurants, big bars, canteens, central kitchens, hospital, caterers and small industries.

UPC range, central kitchens and production units

Designed for canteens, central kitchens and prepared food industries.

Sales Manager Europe : Mr Ronald BAKKER - [email protected] - Tel +33 (0)2 98 64 77 00

revue FFT-240Lx350H.indd 1 13/04/2017 08:55:06

Food For Thought May17.indd 24 23/05/2017 12:53