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Front Page Banner Print 136 x 26.pdf 1 26/04/2018 14:45 C M Y FFT.ie CM to the Food Services Industry MY Providers May 2018 to order T: (01) 707 2364 www.vernoncatering.ie CY The Official Publication Of The CMY Restaurants Association Of Ireland K Food For Thought FOOD | DRINKS | HOSPITALITY Guest Editor: Elliot Hughes Our guest editor is Elliot Hughes of the Porterhouse .........................p2 Ireland’s Hidden Heartlands Brand Unveiled áilte Ireland has of Westmeath, Cavan, North where a walking and trail unveiled Ireland’s Tipperary and Offaly. experience will be developed FHidden Heartlands, its The River Shannon will be to international standards. The latest tourism brand aimed at a central focus of the brand, Activation Master Plan will see boosting visitor numbers to the with a Shannon Master Plan a number of towns along the Irish Pubs Global midlands region. currently being developed by route identified as walking Premium membership packages Ireland’s Hidden Heartlands Fáilte Ireland in partnership hubs to support this ambition launched for 2018 ......................p8 will cover the ‘heart’ of the with Waterways Ireland. and drive visitors into nearby country, from Leitrim down Another asset for Ireland’s areas. to East Clare and extending Hidden Heartlands will be A series of food networks through Longford, Roscommon, the Beara Breifne Way, which and trails will also be East Galway, as well as parts spans the whole region, and developed as part of the new cont. p3 Exciting Cavan Restaurant for Rent This amazing 3,000 sq.ft restaurant property, situated exactly half- Restaurants Association of Ireland way between Dublin and Donegal on the N3, in Belturbet Co. Cavan, Latest updates from the industry’s promises a smooth and prompt handover for the right tenant. association ..............................p14 his amazing 3,000 sq.ft restaurant property, Tsituated exactly half-way between Dublin and Donegal on the N3, in Belturbet Co. Cavan, promises a smooth and prompt handover for the right tenant. Built in 2007, the property is operational as it stands, boasting two dining styles – the main Solfreno Restaurant with 72 seats and a fully licensed Interiors Eleanor Flegg takes us through the cont. p9 lates trends .............................p18 KNORR DOES YOUR PUB OR HOTEL GREAT SERVE A GREAT CARVERY?* CARVERY To enter visit ufs.com/carvery COMPETITION 2018 and download our FREE guide *The Competition is open to hotels and pubs who serve carveries a minimum of five days a week who are a resident in the Island of Ireland and their employees aged 18 or over. The opening date is 08:00 GMT 01/05/18 and closing date is 00:00 GMT 30/06/18. Employer permission required for employees to enter. To enter, complete form at www.ufs.com/carvery (“Website”). One entry per establishment. Entries will be divided into a pub and hotel category. Competition consists of multiple stages, including mystery dining. Prize: One overall winner in both the Pub and Hotel category will win 200,000 UFS Chef Reward Points, a Wüsthof 7 Piece Silverpoint Roll Set, a plaque, a framed certificate and a Chef Jacket. Provincial Winners in each category will receive a framed certificate, a Chef Jacket and a Wüsthof 6 Piece Silverpoint Roll Set. All entries are automatically entered into a prize draw to win one Apple iPad. For more information and full T&Cs see on www.ufs.com/carveryterms. 02 UI15138_FFT_Front_page_strip_175mmx50mm.inddAre you 1 a member of the Restaurants Association of Ireland? If not, call: 01/05/2018 18:06 Jacqui Simpson – Membership Sales Manager – [email protected] (for restaurants/establishments interested in joining) 9 772565 587012 Laura Kelly – Business Development & Sponsorship Manager – [email protected] (for businesses interested in partnering and becoming an approved supplier) €4.90 / £3.95 2 Guest Editor @FFTresource | May 2018 Elliot Hughes Porterhouse Brewing Company great new seasonal offerings as well. We are seeing good growth in our outlets, The Por- terhouse Bars as well as the Port House tapas bars while our Dingle Whiskey Distillery, producing Dingle Gin, Vodka and Whiskey, has also per- formed well since its creation in 2012. We are seeing fantas- tic growth in Gin domestically as well as the constant surge in demand for Irish whiskey across the world and we will continue to see this through 2018 and beyond. Many thanks to Food for Thought for this opportunity to be the guest editor of the May would firstly like to thank the forefront. Founders Oliver independently owned, Irish egory while we are also seeing issue. Always an informative, Food for Thought for the Hughes and Liam LaHart, often producers. We have seen that the importance of good food in entertaining read for myself. I I opportunity to be the guest referred to as the “Godfathers genuine producers are re- pubs. Every pub is now a gas- trust you will all feel the same. editor for the May issue. of Irish Craft Beer” opened warded by people who are tro pub (well.. except for a few The Porterhouse Brewing the country’s first brewpub in looking to spend their money of the classics!). Company is a team of about Temple Bar in 1996. in a wiser fashion. Although We have just opened our 500 people across Ireland, The Irish drinks industry we have seen a decrease in third brewery in Glasnevin, the UK and America. We are has seen a growth in premi- alcohol consumption, we have North Dublin, which will allow a proudly Irish, independently umisation over the last few seen an increase in the sale of us to grow exponentially while owned company with family at years as well as favouring premium drinks across the cat- also allowing us to produce Contacts: In this Issue... For any editorial, pr or content related queries please Elliot Hughes contact: [email protected] Tel: +353 1 254 9860 Our guest editor is Elliot Hughes of the Porterhouse ......p2 For subscriptions, accounts or general enquiries please contact: [email protected] Tel: +353 1 254 9860 Irish Pubs Global Premium membership packages launched for 2018 ......p8 Queries with relation to advertising should please be addressed to: [email protected] Tel: +353 1 254 9860 Restaurants Association of Ireland The latest from the industry’s association .......................p14 All material copyright 2018. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior consent of Interiors the Publisher. Opinions and comments herein are not necessarily those of the Publisher. Whilst every effort has been made to ensure that all information contained in this Eleanor Flegg takes us through the lates trends ............p18 publication is factual and correct at time of going to press, the Publisher cannot be held responsible for any inadvertent errors or omissions contained herein. In Conversation With... We chat to Enya Barron of the Sky & The Ground, FFT.ie, Top Floor, 30 Francis St, Dublin 8 Wexford ..............................................................................p22 This Month’s Poll: Bright Fruits on the Horizon Are you worried there are too many hotels being built in Ireland? Bright reds for the spring weather ..................................p23 Answers to [email protected] Local Focus: Dingle Last Month’s Poll: Interviews with Pantri, My Boy Blue and Bean in Dingle ...p24 Is Dublin slipping into a tourism bubble that’s about to burst? Yes: 17% No: 83% Design... Clear Designs Telephone: 01 445 9363 [email protected] www.cleardesigns.ie Clear Designs May 2018 | @FFTresource Food News 3 Ireland’s Hidden Heartlands Brand Unveiled cont. p1 brand. The brand elements brand will help to drive growth want the opportunity to explore abundance.” development stage of the including the name, logo and across the region, Paul Kelly, Ireland’s natural gems and Ireland’s Hidden Heartlands brand, with further funding what the brand stands for were CEO of Fáilte Ireland, said: rural communities. There is will now become a tourism to follow. This first round of developed following research “Ireland’s Hidden Heartlands also a huge appetite out there development zone with Fáilte investment will help to develop with consumers in Ireland, has been developed after for tourists to be active in Ireland allocating investment visitor experiences, support US, UK, Germany and France. months of extensive market nature through activities like and resources across the industry development and Over 10,000 consumers were testing both here and overseas. walking, cycling, angling and region. develop marketing campaigns interviewed in the process. The overwhelming feedback is boating routes – all of which An initial €2m has been for the region. Speaking about how the new that visitors from key markets the Midlands can offer in earmarked to start the Dublin Student Takes National Student Chef Prize ade Ainscough has been had to prepare, cook and my fish dish I decided to use of Technology and Stephen Mark McCarthy, said: “The crowned the Knorr Stu- present a vegetarian starter seabass as it’s a great fish Deasy, Limerick Institute of student chefs are coming Jdent Chef of the Year and a main course celebrat- to work with, absorbs fla- Technology. through college at an inter- 2018, following a finals com- ing sustainable Irish seafood, vour easily and is different The competition was esting time in the hospitality petition that took place in while against the clock. to what’s normally served in judged by a panel com- sector and the talent demon- Dundalk Institute of Technol- “For my dishes I re- typical pub dishes. prising Mark McCarthy and strated in the competition ogy recently. searched many typical Irish “The dishes took the quick special guest judge Aidan proves our future kitchens Jade was representing pub dishes, many of which and easy idea, with salt and McGrath, chef patron of Wild are in safe culinary hands.

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