Providers May 2018 to Order T: (01) 707 2364 CY the Official Publication of the CMY Restaurants Association of Ireland

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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 coming 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. Institute of Technology Tal- consist of quick and easy vinegar and fried elements, Honey Inn. Joining the panel “The entrants year on year laght, and she impressed the food. I wanted to carry over but equally are healthy and also were Corinna Hard- are testament to the Irish food judges with a starter of grilled many of the same charac- packed full of flavour, mim- grave, food and wine writer; industry and education cen- purple broccoli in harissa teristics while adding a new icking the classic ‘pub grub’ and Michael McNamara, Chef tres. They are the very rea- butter, mixed radish salad, twist,” said Jade. style,” she added. Lecturer, Dundalk Institute of son why Knorr Student Chef millet croquette and parme- “For the starter, I created Completing the top three Technology. of the Year prevails as one san shavings; with a main a nutritional dish, that doesn’t were Glenn McCourt rep- Unilever Food Solutions of the country’s top culinary course of fillet of seabass, compromise on taste. With resenting Dundalk Institute Business Development Chef, competitions.” spring vegetable stew, blan- ket of white wine jelly and coral crisp. Jade fought off the chal- Super Duper lenge of six other young chefs to claim the prize with Ice Cream her two dishes. The theme of this year’s competition was a Glastry Farm is delighted to announce that its ice creams are officially going global. The coming weeks will see them crossing international boundaries to be enjoyed by Contemporary Take on Tra- customers as far away as The United Arab Emirates. ditional Pub Dishes, celebrat- ing Ireland’s first Michelin But you won't have to go that far to get some for your customers, just call or email us today. starred pub, Wild Honey Inn in Co. Clare. The students www.glastryfarm.com | [email protected] | 028 4273 8671 4 Food News @FFTresource | May 2018 Keogh’s Crisps Sign First Class Emirates Contract eogh’s Crisps has secured a major new Kcontract with Emirates Airline, which will see an estimated one million bags of crisps served in first class every year. The crisps will be exclusively served to Emirates first class passengers. Keogh’s was chosen following a blind taste test of 15 different brands. Emirates, the world’s largest airline, will be serving the crisps as part of its First Class Hot Sandwiches and Snacks service and as an accompani- ment to drinks. The announcement was made as Bord Bia’s annual Marketplace International event kicked off in the RDS on Thursday April 12th. The two companies were introduced to each other at Marketplace International 2016. It is expected that Keogh’s has 8% of the domestic crisp three years, with hopes to vative new 25g pack in the class demands, so we are de- export numbers will grow market. The 400 acre family boost productivity by 50%. popular lightly salted flavour lighted that our crisps will be substantially as a result of the farm will be increasing potato Tom Keogh, Managing Di- for First Class passengers to flying premium all over the deal. The company, based in production to meet its expan- rector of Keogh’s Crisps, said: accompany their drinks. Qual- world.” North County Dublin, currently sion targets over the coming “We have designed an inno- ity and consistency is what first Wine Tasting Dinner at the Riddler he Riddler restaurant, paired with hand-picked wines by Palazzi Pinot Grigio. Next on the cabernet sauvignon from Wines will be introducing the situated close to Christ- from Italy, Spain and Australia. the menu is Irish hake matched Central Victoria which is exclu- wines on the evening and the Tchurch Cathedral in The menu, designed by head with La Marimorena, a fresh sive to The Riddler and to finish tasting dinner kicks off at 7pm, Dublin city centre, is hosting a chef Artur Garwin, will start and citrusy albariño from the O guests will enjoy a white choco- with tickets available for €55 wine tasting dinner this coming with an amuse-bouche served Rosal sub-region of Rias Baixas. late mousse paired with dessert per person. For more informa- Wednesday May 9th. with Santa Chiara frizzante The Scarlet Heifer’s award wine from the vineyards of De tion or to book call 01 9073266 The evening will consist of prosecco followed by an Irish winning rump of beef will be Bortoli Deen in Australia. or visit www.theriddler.ie. a five course tasting menu, crab meat salad accompanied paired with Angus The Bull, James Roger from Premium May 2018 | @FFTresource Food News 5 Aramark Signs Agreement with Jamie Oliver Group ramark has confirmed Frank Gleeson, Aramark’s that will revolutionise pro- Europe including the United a new ten year agree- President in Northern Eu- ductivity and health in work- Kingdom and Ireland where Ament with Jamie Oli- rope, said: “We are pas- places throughout Northern we already operate. We ver Restaurant Group, which sionate about the health and Europe.” look forward to working with will see the two companies well-being of those we serve Jon Knight, CEO of Jamie Aramark and exploring op- work together to improve Ar- every day so it was a natural Oliver Restaurant Group, portunities to establish fully amark’s client dining sites. fit for us to partner with Jamie said: “Our partnership with branded retail restaurants in The agreement spans Ara- Oliver. Together, we have an Aramark gives us an opportu- multi-tenanted office and re- mark locations across North- opportunity to create inno- nity to expand our presence tail environments managed ern Europe, including the vative culinary experiences geographically in Northern by Aramark.” United Kingdom and Ireland. Established in 2008, Jamie Oliver Restaurant Group op- erates premium brands in the restaurant sector including Jamie’s Deli, Jamie Oliver’s Diner, Jamie Oliver’s Pizze- ria and Jamie’s Italian. The new partnership will help the brand expand its presence further with dining concepts in Aramark managed retail and office environments. The opportunity to intro- duce high street brands such as Jamie Oliver’s Diner into client sites, complement Ar- amark’s existing proprietary brands and rotational concepts. In addition, the Jamie Oliver Group design and culinary teams will work with Aramark’s culinary team to develop food concepts ex- clusive to Aramark. Old Lodge Gastro Pub Awarded AA Rosette

The Old Lodge Gastro property two years ago was Pub at Clare’s Shannon to achieve an exceptional TSprings Hotel has re- standard of excellence in all cently been awarded an AA aspects of the hotel, from ac- Rosette, in recognition of its commodation through to our high standards of food and culinary offering, all led by service. great customer service. To be eligible to receive “Having completed our AA Rosette awards, restau- first phase renovations ahead rants are required to demon- of schedule is a credit to our strate a desire to achieve entire team and to now re- higher standards, better con- ceive this AA Award is a sistency and where a greater credit to our head chef, An- precision in cooking has thony Walsh and his team; it’s been clearly demonstrated. a goal we set ourselves and Furthermore, emphasis is now that we have achieved placed by AA inspectors on it we will set the bar even the produce used by restau- higher.” rants, as an attention to the Among the highlights of the selection of quality ingredi- AA’s Inspector’s visit to Old Catering ents is required to receive Lodge Gastro Pub were the the award. casual atmosphere, person- Supply In total approximately 100 able service and the selec- slaw and horseradish crème crumble, served here with a hotel restaurants in Ireland tion of dishes on offer from a fraiche, a signature dish of walnut element in the crum- Specialists have achieved Rosette stan- well-compiled menu. head chef Anthony Walsh ble and cinnamon in the cus- dards. Service aside, for Rosette and his team,” according to tard. Speaking about the award, Awards it is the food that is the inspector. “It’s great to see a clear John Gavin of the Shannon key: ”I particularly enjoyed The inspector also en- commitment here, where TEL: 048 3751 1999 Springs Hotel said: “Our the starter of scorched Mack- joyed a twist on one of the good, well-cooked everyday Call:www.bunzlmclaughlin.com 048 3751 1999 ambition in purchasing this erel with beet and celeriac countrie’s favourites of apple food is very much the focus.” 6 Drinks News @FFTresource | May 2018 Jägermeister Unveils Super-Premium Manifest

ägermeister has unveiled to life through a product,” ex- two fold maturation process best served as a chilled shot a new super-premium plained Henning Madea, Head in small and large oak casks in a custom tumbler. Jherbal liqueur that is soon of Global Innovation & Design, for over 12 months, and is a Michael Volke, Chairman to hit the market. one of the leads in developing combination of over 56 botan- of the Executive Board of Called Jägermeister Man- Jägermeister Manifest. icals. A higher alcohol content Mast-Jägermeister SE, said: ifest, the new release will be “Our master distillers have of 38% abv creates a full-bod- “This new product makes us available in Ireland as of May used the utmost diligence and ied, robust blend of flavours. the world’s first spirits man- 2018 in high-end bars, restau- their wealth of experience to Slightly sweet notes of anise ufacturer to define the su- rants, hotels, and clubs. Mani- refine our strictly guarded and dried fruit give way to per-premium category in the fest will additionally be sold in Jägermeister recipe and en- subtle spice and aromatic bit- herbal liqueur segment”. Ac- certain duty-free shops. hance the production pro- ters, finishing with vanilla and cording to Volke, only 60,000 “Manifest is the proclama- cess,” said Dr. Berndt Finke, barrel oak. bottles can be produced in the tion of our brand story, our Head of Raw Materials and The new clear glass bottle first year. mind-set, our attitude, our Manufacturing. features a hand-applied Jä- statement of intent. Brought Manifest is the result of a germeister emblem, and is

Kiely’s of Donnybrook Put up for Sale

he owners of the fa- lin 4 and is a popular haunt for and I have decided to retire buyer is found. plaque has been erected in mous Kiely’s of Donny- Leinster rugby supporters. and we are giving our four Arguably Kiely’s most fa- honour of Ross O’Carroll Kelly Tbrook, as renowned for Pat and Mary Cremin have wonderful children their shot mous patron is Ross O’Carroll who hit and missed here for its rugby heritage as it is its owned the premises for more at living their own lives,” said Kelly, the fictitious character many years”. pints, has been put for sale by than 30 years, and in a post Mary in the post. created by Paul Howard who agents Knight Frank following on the business’s Facebook While the pub is for sale, it was often barred from the For more information on the retirement of its current page they confirmed that will continue to trade under pub. Memorably, in 2014 a the sale, email [email protected]. owners. they’re selling up. current ownership for the plaque was erected over the The pub is located in Dub- “Yes it’s official folks Pat coming months as a suitable urinals which reads: “This May 2018 | @FFTresource Drinks News 7 Míl Gin Launched at Dublin Event lltech Beverage Divi- has it St. James is buried, they sion Ireland (ABDI) has began exploring recipes for Aofficially launched its an Iberian-Irish fusion gin. new Irish pot still gin, Míl Gin. This led them to Míl, the The gin is distilled with Med- mythical Spanish warrior iterranean influenced botani- whose descendants are said cals, including almond, basil, to have populated Ireland. bergamot orange, goose- Speaking at the launch, berry, juniper, olives, orris, Conor Ryan, Global Spirits rosemary and thyme. Ambassador for ABDI, said: The new product is already “There is literally nothing on making waves on the interna- the Irish market like Míl which tional market with launches makes us really excited. It is planned for the UK, mainland quite simply a full-flavoured Europe, The US, Japan and Mediterranean gin which does China in the coming months. not try to be anything different. The development of Míl The base is a pure Irish grain Gin began with a team at the spirit which is then distilled Pearse Lyons Distillery, based with a range of wonderfully in the refurbished St. James fragrant Mediterranean botan- Church in Dublin’s Liber- icals.” ties. Inspired by the links be- Míl Gin will be available in tween this historic site and the to purchase in all good spirits Camino de Santiago in North- retailers, bars and restaurants West Spain, where tradition nationwide.

Hi-Spirits to Distribute Teeling Unveils 5th Southern Comfort Black Revival Bottling t has been confirmed that peal to men who are seeking of drinks, Southern Comfort eeling Whis- Hi-Spirits Ireland is to dis- out American whiskey. Black will specifically appeal key has un- Itribute Southern Comfort George Roberts, Country to those looking for a bold Tveiled the fifth Black in the on-trade and off- Manager for Hi-Spirits Ireland, whiskey profile, whether they and final bottling of trade from April 2018; with the said: “Southern Comfort Black enjoy it straight, on the rocks, The Revival, a lim- launch being accompanied by has an exciting new blend that or in whiskey-forward cock- ited edition single a new advertising campaign. puts whiskey right back at the tails and mixed drinks. malt. Using the strapline “For heart of the brand’s proposi- “Southern Comfort Black is The Revival Vol- those who want their smooth tion. There is a new genera- a bold expression, combining ume V is the last Southern Comfort extra tion of younger spirits drinkers a robust new whiskey pro- planned addition to BOLD,” the launch campaign looking for provenance and file with the iconic Southern The Revival Series, engages with younger spirit authenticity, and who appre- Comfort fruits and spices. Our which was originally drinkers’ growing interest in ciate the heritage of American high profile launch campaign released to cele- American whiskey. whiskey.” will encourage trial and give brate the opening of The 40% ABV premium Using digital and social consumers the opportunity to the Teeling distillery. Southern Comfort expres- media, consumers will be put Southern Comfort Black at The final bottling sion features a new blend able to access the “Blacklist”, the heart of the repertoire of of The Revival pre- which brings the New Orleans an interactive database of all drinks they enjoy.” cedes the launch of brand’s whiskey credentials stockists, to find their nearest Southern Comfort Black the first new Dublin to the fore, while still featuring outlet, and download a range joins Southern Comfort Orig- distilled whiskey We are also very excited to creator M.W. Heron’s blend of of special offers to encourage inal (35% ABV) and on-trade for over 40 years. Teeling announce plans for the release fruits and spices. uptake. only Southern Comfort 100 Whiskey’s Single Pot Still Irish of a very special celebratory The new expression has Roberts added: “The new (50% ABV) in the range dis- whiskey, fully distilled in the single pot still bottling of one been crafted by Drew May- ‘Spirit of New Orleans’ posi- tributed by Hi-Spirits Ireland. Teeling Whiskey Distillery in of our very first casks of new ville, Sazerac’s master spirits tioning launched last year has Dublin’s Newmarket, will be whiskey scheduled for August. blender for Southern Comfort brought Southern Comfort To contact Hi-Spirits Ireland, released later this year. To celebrate the launch, we brand owner Sazerac. Hi-Spir- back to its roots, and while call 01969 5577 or email info@ The fifth bottling of The Re- will auction 100 of the first bot- its Ireland expects the bolder Southern Comfort Original has hi-spirits.ie. vival consists of 12 year old tles of our new whiskey, with profile of Southern Comfort a strong customer following single malt that was aged all profits going back to local Black to have its strongest ap- who enjoy it in a broad range initially in bourbon barrels, Dublin 8 charities. This will be before being finished in a followed by the commercial combination of cognac and release of the Teeling Whiskey brandy barrels. Limited to Single Pot Still in November.” 15,000 bottles, the resulting The Revival Volume V is single malt is then bottled at available to purchase now with 46% with no chill filtration, a an RRP of €120. The product signature of all Teeling Whis- will be available in Ireland keys. at the Teeling Whiskey Dis- Jack Teeling, Founder and tillery in Newmarket, Dublin Managing Director of Teeling Airport, The Celtic Whiskey Whiskey, commented: “We Stop, and all good indepen- are delighted to launch the dent off licences; before being last release in our award-win- launched into international ning Revival Series, just a few markets such as the UK, Ger- months before our first Irish many, Belgium, Holland, Den- whiskey will come of age from mark and Italy. our Dublin distillery. 8 Hospitality News @FFTresource | May 2018 Irish Pubs Global 2018 Premium Membership Packages Launched Irish Pubs Global Federation, the network for Irish pubs worldwide, has announced that new annual Premium Membership packages are now on sale and are available online at www.irishpubsglobal.com.

he Federation has devel- another jobsite, rather they trained by the leading global their own words, think of Typsy Commenting on the launch oped a new members connect top hospitality talent practitioners in the culinary as “The Netflix of the training of the new premium Irish Pubs Tbenefits programme that with leading hospitality oper- arts? Well they can with Typsy, world”! Global Membership packages, supports Premium and Full ators through their unique on- Irish Pubs Global’s new digital CEO Colm O’Reilly said: “In Service members with their line jobs marketplace. Jobbio training partner. This young Reward developing our strategy and personnel strategies. enables job seekers to create Australian company has built Hospitality sector staff work members benefits programme This new benefits program is live online profiles of them- an unrivalled library of 350+ hard and Irish Pubs Global be- for the coming year, we asked called ADR (Attract – Develop – selves, their skillsets and work engaging videos that can teach lieves in rewarding employees members what their No. 1 chal- Reward) and its core is based experiences, so potential em- and train your staff key skills in for their commitment and effort. lenge was and how Irish Pubs on partnership agreements ployers can build up a com- a very intimate and engaging Irish Pubs Global Employee Global could help with that. The signed with leading online ser- prehensive view of possible way. From making a martini, Benefits is an affinity pro- feedback across the board was vice providers, who have de- candidates. Personal profiles to cooking the perfect steak, gramme that can generate fan- finding good people. veloped solutions to tackle the can be regularly updated, so Typsy has secured leading tastic savings and cashback on Ensuring they have the right critical personnel challenges say goodbye to the static CV! chefs, bar tenders and hospital- hundreds of products and ser- skillset and then holding onto that face all hospitality opera- Jobbio also helps employers to ity managers from around the vices from top brands in sec- them are the big issues facing tors: build their brands online and world to give your staff 1-2-1 tors like travel, hotels, car hire, the industry. The challenge for • Recruitment (Attract) to present their job opportuni- master classes. Content can be dining out, clothing and hair & Irish Pubs Global was to know • Training (Develop) ties in the best possible light to accessed via the Typsy web- beauty. For Premium and Full what we could do to help al- • Recognition (Reward) the right audiences. Jobbio has site and can be viewed on a PC, Service Members, there is free leviate the problem in a con- Premium and Full Service created the Irish Pubs Global laptop, tablet or mobile phone. access to this platform for all crete way and then deploy a Irish Pubs Global members will Jobs Channel exclusively for Typsy’s software tracks what staff in your business. The av- solution across the world! I am have access to a range of ex- Irish Pubs Global members videos your staff have viewed, erage cashback per employee absolutely delighted with the clusive benefits, special offers to market their job opportuni- for how long and can act as a is estimated at €500 per year. new deals we have secured and free content from these ties. Premium members who complete training record in Access to affinity programmes and have no doubt of the value commercial partners. use the Irish Pubs Global Jobs your key business processes like this is usually only available that these benefits will bring to Channel get to post their first or as a new employee’s induc- to large corporates and would members’ businesses.” Attract job vacancy for free and get a tion programme. Subscription normally cost an employer Irish Pubs Global has teamed further 10% discount on all fu- to Typsy generally costs about €50 per employee per annum. The 8th annual Irish Pubs up with hospitality special- ture postings. There are no up- $130 per month but Irish Pubs Irish Pubs Global is proud to Global Gathering event ist recruiter Jobbio to be the front or hidden costs and you Global members get an ex- be able to bring this amazing takes place in Galway, this Federation’s international re- pay as you go! clusive discount of 10% on this benefit to all Premium and Full coming 7th – 9th October. cruitment partner. This young cost. There are no upfront or Service Members for free. It is Ticket booking and awards Irish company is breaking the Develop hidden costs so say goodbye to an excellent way to reward and voting open on 1st of May at mould in the world of online How would you like your staff paper-based manuals and say recognise your employees’ www.irishpubsglobal.com. recruitment. Jobbio is not just to learn new skills and be hello to online digital training! In contribution to your business.

Irish Pubs Global delegates at the Gathering & Awards 2017 enjoying a master class in making gin based cocktail at Zozimus with JP Rigney and his team from The Shed Distillery. May 2018 | @FFTresource Hospitality News 9 Exciting Cavan Restaurant for Rent cont. p1

bar and the Black and White outdoor seating areas and rooms, walk in freezer, switch trading successfully for over the eurozone which promises Café Restaurant with 42 seats. a large car park to the rear room and delivery yard. 10 years, and the property is to attract customers from both Both of these restaurants are and front of the property. The property also comes well located, just ten minutes sides of the border. currently operational and are The building also features fully furnished, fitted with from Cavan town and 20 going concerns. extensive facilities of an office, the best commercial kitchen minutes from Enniskillen. The For more information on this Both restaurants boast their staff canteen, changing rooms, equipment. business is also the first and exciting opportunity please own separate entrances and a dry goods store, two cold The business has been last property in the south and contact [email protected].

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For your own site speciﬁc quotation - Call us today 01 452 4762 10 Hospitality News @FFTresource | May 2018 Tourism Ireland Leads Sales Trip to the US

ourism Ireland’s Jump based in all three cities. The can visitors living in Washing- do right around the island of North America in 2018.” into Ireland sales tour schedule involves a 60-minute ton State. Ireland,” said Alison Metcalfe, This is the second stage of in the United States TV show format highlighting Companies taking part in- Tourism Ireland’s Head of the 2018 series of Jump into Tkicked off on Monday, Ireland, as well as networking clude B&B Ireland, CIE Tours North America. “Last year, we Ireland (JITI) sales blitzes. 23rd April, taking in the cities sessions with travel and life- International, Ireland’s Blue welcomed a record 1.83 mil- The programme kicked off at of Boston, Chicago and Seattle. style journalists. Book and Visit Derry. lion North American visitors to the end of February, taking in During the trip, Tourism In Seattle, Tourism Ireland “Our ‘Jump into Ireland’ the island of Ireland. In 2018, Houston (Texas), Tampa (Flor- Ireland – together with a del- will highlight the new Aer Lin- sales blitz to Boston, Chicago we are confident that our strat- ida) and Atlanta (Georgia). egation of 13 companies from gus flight between Seattle and and Seattle this week pro- egy will deliver further growth. Similar events will take place the island of Ireland and five Dublin, due to commence on vides an excellent platform Our aim is to deliver a 5% in- in California – in Silicon Valley, American tour operators – 18 May, which will offer more to spread the word about the crease in visitor numbers and Orange County and San Fer- will meet travel professionals choice to prospective Ameri- many great things to see and 7% increase in revenue from nando Valley – in November.

O’Callaghan Hotels Completes Group Rebrand

he Irish-owned and finest hotels. the transformation that has and management teams in recently completed work on The family-run O’Callaghan The announcement of the taken place in our four star cent months, both through re- Alex and The Davenport. Lon- THotel Group has an- company’s rebranding comes hotels as well as in our team cruitment and training which don-based Bryan O’Sullivan nounced a multi-million euro with the news that it will begin over the past 12 months. We is ongoing, to ensure we have Studios, who were engaged rebrand to the O’Callaghan an extensive renovation pro- have moved to an impressive the experienced, determined on the design of Tamburlaine Collection. gramme at the three star Mont collection of unique, bespoke hospitality professionals who in conjunction with Opperman The company’s four star Clare Hotel towards the end of four star hotels that are lead- will consistently exceed the & Associates, also led the re- Dublin hotels – The Alex, The 2018, to bring it to a standard ing a new style revolution in service expectations of our furbishment at The Green. Davenport and The Green that will complement the style Dublin that would be more guests,” he added. Dublin agency DesignWorks (formerly The Stephen’s of its sister hotels. typically associated with cities The hotel is working with a was responsible for the de- Green) - have been trans- Eoin Likely, Chief Financial such as New York, London, number of Dublin architects velopment of the new group formed completely at a cost Officer, O’Callaghan Collec- Madrid, or Paris. and interior designers, includ- brand identity. of over €30m, to reposition tion, said: “Our new name “We have also invested ex- ing 21 Spaces and McCauley them amongst the capital’s and brand identity reflects tensively in our guest facing Daye O’Connell, who have re- Ecofriendly

Compostable Food Packaging Compostable Range includes:

Cups & Accessories Glasses & Juice Cups Takeaway Containers Plates & Bowls Cutlery Napkins Kraft Bags

FTT 240 x 350 F.indd 1 27/03/2018 09:57 12 Hospitality News @FFTresource | May 2018 The Final Straw While the use of plastic straws are heavily rooted in the hospitality sector, many pubs and restaurants are now calling time on their presence in Irish establishments.

restaurateurs find it difficult to in their establishments as there remove a service which is so is currently a variety of ser- heavily associated with their vices available that offer cost industry. Yet, the recent trend effective and environmentally in removing plastic straws from friendly alternatives to the tradi- counter tops has proved pop- tional plastic straw. In addition ular with both management to scaling back the applica- and environmentally-conscious tion of this item, the RAI would customers alike. In establish- welcome the introduction of ments which have decided to measures that would limit the implement measures to limit utility of single-use take away their use, straws are still avail- cups and containers within Irish able to customers on request, restaurants and bars where however, they are not as easily appropriate. Adrian Cummins, accessible. Alternatively, some Chief Executive of the RAI says, establishments have been em- “Sustainability is very important ploying the use of paper or to the Restaurants Association even steel straws in an attempt of Ireland and we’re delighted to be more environmentally to see so many of our members ecent months have wit- plastic straws can cause to the ures from change.org, up to 13 friendly. Both options are en- are like-minded about this. A nessed the availability environment. Instead of being million tonnes of plastic waste vironmentally sustainable and number of our trade partners R of straws becoming less recycled, plastic straws typi- end up in the world’s oceans hygienic, and remove the sin- are also on board with this ini- frequent in the hospitality in- cally find their way into landfills every year, including the esti- gle use element from straws. tiative including Musgraves dustry. An instigator for this and oceans where they have mated billion single use plas- The Restaurants Association and Hugh Jordan who offer a wave of change has been the the potential to cause severe tic straws that we, the general of Ireland would encourage all wide selection of reusable or media storm surrounding the damage to sea life on a global public, use daily. of its members to eliminate or compostable items for the hos- damage that these lightweight scale. According to recent fig- Many pub owners and limit the use of plastics straws pitality industry.”

Atlantic Way Cycle Sportif Spring 2018 Kicks Off

he Wild Atlantic Way 2017, the Wild Atlantic Way care of for participants. Par- spends an average of five The location of a sportif is a Cycle Sportif 2018 Cycle Sportif is designed to ticipants in the Wild Atlantic nights attending a sportif key driver for cycling vis- Tspring event kicked promote the Wild Atlantic Way Cycle Sportif spring event. This Fáilte Ireland itors and research has re- off on 20th April, in Kinsale, Way as a premium cycling event will have the option initiative was created to at- vealed that 81% of potential West Cork. destination for both national of covering the full distance tract cyclists along the full sports tourists would iden- A joint initiative between and international cyclists with over a set number of days, length of the route during tify the Wild Atlantic Way Fáilte Ireland and cycling events taking place in April/ completing a stage of the spring and autumn in a bid as having a strong (45%) or specialists Ride Wild, the May and September. Up to event over a multi-day sec- to spread tourism across the very strong (36%) appeal twice annual cycling event 100 cyclists are taking part tion of the route or joining the region and grow tourism in for them. It is estimated that includes 16 stages covering in each stage of the spring event for a single day. the ‘shoulder seasons’ each the Wild Atlantic Way Cycle 2,152 kilometres of coast sportif. Fiona Monaghan, Head side of summer.” Sporitf could generate over along the Wild Atlantic Way, Organised by Ride Wild, of Activities, said: “Cycling Nearly 400 official cycling €13m and up to 50,000 bed finishing on the 8th May in everything from overnight has great potential for tour- sportifs take place in Ireland nights. Muff in Co. Donegal. accommodation and meals ism - research indicates that each year, and the number Launched in September to road side support is taken the average cycling tourist of events is growing yearly. Suppliers to the Greater Dublin Area Since 1980 our range VEGETABLES, FRUIT, SALADS, HERBS AND AROMATICS, PREPPED VEG, DAIRY AND EGGS, DRIED GOODS, SPICES, WHOLEFOODS, ORGANIC, OILS, VINEGARS, CONDIMENTS, FROZEN, DISPOSABLES

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Single Page 240 x 350.indd 1 26/04/2018 14:44 14 Restaurants Association of Ireland @FFTresource | May 2018

Irish Restaurant Awards 2018 to Take Place This May Ireland’s top restaurateurs prepare for the industry’s most respected awards.

Gary Beggs and Daniel Stojcic of NOBLE Holywood, winner of Best Restaurant Down, sponsored by Tindal Wines.

six-course gala dinner will categories. In addition to be prepared by some of the 16 categories already Staff of Cian’s on Bridge Street, winners of Best Restaurant Mayo, sponsored by Tindal Wines. Ireland’s premier chefs, present in the Regional including Gary O’Hanlon, Awards, there will be the he tenth annual All- region on the isle of Ireland. a night of entertainment Shamzuri Hanifa, Danni addition of four national Ireland Restaurant Last year’s Irish Restaurant where the talent behind Barry, Keith Boyle. awards presented during Awards 2018 will be Awards saw Chapter One Ireland’s finest eateries will T County winners from each the event on May 14th. These taking place on May 14th at take the highly desired be recognised. The awards, of the 16 categories have national awards include the Clayton Hotel, Burlington accolade of the All-Ireland which are organised by the already been announced Best Seafood Experience, Road. The prestigious Best Restaurant, while the Restaurants Association of at our four regional awards Best Digital Marketing, Best awards are the largest and talented Danni Barry took Ireland, are made up of 21 which took place recently Private Dining and Club and most coveted in the Irish home the 2017 All-Ireland different categories and in Leinster, Munster, Best Cocktail Experience. hospitality industry. Since its Best Chef title. celebrate all aspects of the Connaught and Ulster. Tickets can be purchased beginning in 2009, the event The black tie event, which hospitality industry from These establishments are online by visiting has grown significantly in will be hosted by Irish chefs, restaurants, restaurant now in line to compete for irishrestaurantawards.com both attendee numbers and television personality Síle managers, cafes and gastro Regional and All-Ireland or via telephone by calling award categories with its Seoige and Barry Murphy pubs to food producers and titles in their respective the RAI office. reach now spanning to each of Apres Match, promises cookery schools. This year’s Upcoming Training Courses for RAI Members Customer Care Kitchen Social Media

Quality customer service Management Training is often described as the Don’t let poor kitchen Customers are increasingly defining mark of a successful management slow down using social media to search business. Our one-day the development of your for information on restaurants, customer care course business. Designed by chefs menus and new places to recognises the importance for chefs, this structured visit. Social media training can of superior customer culture one-day workshop gives ensure that when a customer throughout the hospitality a practical overview of the searches for a venue, your industry in Ireland and essential elements of kitchen restaurant is at the top of aims to eliminate customer management and profitability. their pick-list. Our esteemed complaints of those who one-day social media course attend the course while is designed by New Leap increasing profits. Course Dates Sligo: 9th May 2018 Marketing and the Restaurant & Hospitality Skillnet and Course Dates Athlone: 23rd May 2018 covers topics which will Limerick: 3rd May 2018 allow you to not only attract Galway: 8th May 2018 customers but successfully engage and retain them. Dublin: 5th June 2018

For further information on upcoming courses, Course Dates please go online to www.rai.e/training or call Cork: 22nd of May 2018 the RAI office on 016779901 Galway: 6th June 2018

OFFICIAL SPONSORS OF FOOD FOR THOUGHT May 2018 | @FFTresource Restaurants Association of Ireland 15

RAI Welcome Changes to Work Permits for Chefs In light of the current chef shortage, changes to work permits are a step in the right direction for the hospitality industry.

NEW MEMBERS

Soul Tapas Bar Co. Wexford Samsara Café Co. Kildare Dolans Pub and Restaurant Co. Limerick Spice India - Longford Co. Longford Spice India - Carrick-on-Shannon Co. Leitrim Spice India - Mullingar Co. Westmeath Westport Woodfire Pizza Co Mayo Indique Co. Kilkenny The Smokey Pickle Café Co. Kerry Novecento Co. Cork Tartine Restaurant @ The Distillers Arms Co. Antrim The Candied Hazelnut Co. Waterford ast month, Minister for Business, removed from the ineligible list include Maggie’s Tavern Co. Donegal Enterprise and Innovation, executive chef with minimum of 5 years’ Sandyford House Dublin 18 Heather Humphreys TD, signed experience at that level, head chef with Glovers Alley Dublin 2 L Lana Asian Street Food - Castlebar Co. Mayo off on changes to Employment Permit minimum of 5 years’ experience at that Pilgrims Rest Co. Cork Regulations which will make it easier for level, sous chef with minimum of 5 years’ The Old Courthouse Co. Donegal businesses in the hospitality sector to experience at that level, chef de partie Café Fleur Co. Sligo Bresson Co. Dublin source chefs from outside the European with minimum of 2 years’ experience at The Wildflower Restaurant Co. Clare Union. The Restaurants Association of that level. Reidy’s of Newtown Co. Tipperary Ireland (RAI) welcomes these changes as In regard to the announcement, Adrian Ichigo Ichie Co. Cork it will allow businesses in the hospitality Cummins, Chief Executive of the RAI Armorica Co. Galway Kyles Bar @ Malahide Rugby Club Co. Dublin sector to source employees more easily. commented: “We in the Restaurants Kyles Café @ Alsaa Dublin 9 Announcing the news, Minister Association of Ireland are delighted Happy Out Dublin 3 Humphreys stated: “Following a review with this development from Minister Whitehorses Restaurant Co. Waterford of the Highly Skilled and Ineligible lists Humphreys. The hospitality industry in Upstairs at Joe’s Seafood Restaurant Co. Antrim Tartare Café & Winebar Co. Galway of Employment earlier this year, which Ireland has been under significant strain The Hopsack Dublin 6 included a public consultation, I am today in recent years in regard to staffing and Waterfront House Restaurant Co. Sligo announcing the removal of certain chef allowing more skilled professionals to enter Oakfire Pizza - Bandon Co. Cork New Haven Co. Cork grades from the ineligible occupation the industry can only encourage further The Hazelwood Restaurant @ Sligo Park Hotel Co. Sligo list. This means that if an employer is growth in this sector. The Restaurants The Bald Barista Dublin 2 unsuccessful in filling a vacancy either Association of Ireland has been lobbying Clenaghans Co. Armagh domestically or from across the European on this issue since 2012. There is an urgent Sonder Co. Donegal Nightmarket Restaurant Dublin 6 Economic Area (EEA) it can be filled by need for 7,000 chefs per year to service The Rustic Inn Co. Longford a suitably qualified non- EEA national.” our industry.” The Restaurants Association Benedicts Café Co. Cork Minister Humphreys stated that her believe that these changes are an excellent Mews Restaurant Co. Cork decision to remove certain chef grades first step in providing opportunities to from the ineligible lists will ensure that there relieve the current chef shortage in the is a mechanism to address the shortage of hospitality industry, which has been a ASSOCIATE MEMBERS qualified chefs in the short-term. significant goal for the organisation in Chef grades that have now been recent years. G’s Gourmet Jams Co. Laois

OFFICIAL SPONSORS OF FOOD FOR THOUGHT GET A FLAVOUR FOR

If you’re keen to give your food an authentic American fl avour, you’ll want to use Bick’s relishes and salsa which have a great number of uses and are not just for burgers. Equally ideal for THE BBQ SEASON! grilled meats, you can also use them in salads or dips, or Who better to spice up a barbecue than Excellence Ltd with their range of incorporate them into your fi nal dish. Schwartz and Bick’s products that will enhance any outdoor food gathering. Excellence Ltd have become one of the largest distributors of The Schwartz range of products includes herbs and spices that are derived Ambient Foodservice products to the Irish Catering Industry from the highest quality sources globally, and seasonings which have been over the last 40 years, and in doing so have built a reputation blended by the Schwartz fl avour experts for chefs to deliver more fl avour, synonomous with Quality, Choice and Value. choice, inspiration and ultimately, more profi t. The seasonings can all be sprinkled onto food prior to cooking, used in sauces, mayonnaise or marinades or added last minute for maximum impact.

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EXCELLENCE_BBQ_FFT_FULLPAGE_DPS_350X480mm_May2018.indd 2-3 19/04/2018 11:44 GET A FLAVOUR FOR

GET A FLAVOUR FOR THE BBQ SEASON

For more details on the full ranges we have for glorious summer barbecuing, contact us on (01) 832 3300 or go to www.excellence.ie Excellence Specialists in Food Service

EXCELLENCE_BBQ_FFT_FULLPAGE_DPS_350X480mm_May2018.indd 2-3 19/04/2018 11:44 18 Interiors @FFTresource | May 2018

Eleanor Flegg Eleanor Flegg has a long-standing pedigree in writing for the Irish interiors and design sector. She is currently a regular design columnist with the Irish Independent, a columnist for the Irish Arts Review, she has been editor of numerous design and decor The Potbellied Pig magazines, a design columnist for the Sunday Time from 2004 - 2009 and in 2012 she completed a PhD on the history of craft in late twentieth-century Ireland.

Further down, the ambiance changes from the masculine dark green leather to dusty pink banquettes, upholstered in velvet and separated from the rest of the room by vertical bars, like old- fashioned birdcages. It’s a much more feminine space and, as Murphy describes “The pink isn’t too bubble- gummy but it’s still funny to see a group of lads squeezing into a pink velvet banquette.” The palm print wallpaper is from House of Hackney and the lighting from Mullan. Murphy’s vision for her café was influenced by Australian coffee culture, and its emphasis on breakfast and brunch, and the café interior was designed to reflect an international ambience. You don’t necessarily feel like you’re in Dublin and you certainly don’t feel like you’re beside Tesco in Rathmines. People come in for the space it’s helpful to divide it privacy and the opportunity differentiated in metallic See potbelliedpig.ie, design and they come into different zones.” for conversation. There is gold. The inner wall of the kingstonlaffertydesign. “back to the food,” The front part of the café, a profusion of faux planting booth is mirrored, which com, halotiles.ie, dekor. says Lema Murphy. Her where the kitchen is, has and the base of the seats, creates the illusion that the ie, mullanlighting.com, Dublin café restaurant, a takeout space and bar the rim of the table, and a corridor is less narrow than houseofhackney.com The Potbellied Pig, has seating: a place designed band above the tiling, are it actually is. just celebrated its first for a quick coffee-and-cake birthday. Over the past break, or for people eating year, the café’s interior has alone. With white walls, plain attracted a lot of attention grey tiling, and industrial on social media. “It’s very stools from Dekor, it’s only Instagramable!” That’s due when you sit down that you to the work of Roisin Lafferty notice the quirkiness of of Kingston Lafferty Design the space. The white-tiled who has created a silk purse wall behind the kitchen is out of what must at first have decorated with a painted seemed an unprepossessing mural of a pig. “It was meant space. The Potbellied Pig to be an imperfect, gnarly- is situated in a long narrow looking pig,” says Lafferty, tapering building beside explaining that the innovative Tesco in Rathmines. It used ceiling design was also to be an off-license. Now, it pig-inspired. From the can seat about 30 people, ceiling, rows of white tubing with another 15-20 in the descend to different lengths, outdoor seating area. their inner surfaces painted “The kitchen dictates the in varying shades of pink. size of the space,” Lafferty “That was an interesting one explains. “You have to to get made,” she reflects. understand the type of food The tubes reference pig that they want to serve and snouts, but not in a way that’s the equipment that they immediately apparent. will need to do so. You also From here, you continue have to allocate space for down a narrow corridor with an accessible rest room. walls painted dark green The space that remains above dark green tiling is what you have to work that extends from the floor with and the challenge is to around shoulder height. to fit in as many covers as The deep green Moroccan possible while making it tiles come from Halo Tiles a comfortable space for & Bathrooms in County everyone.” For her, zoning Wexford. Here, a couple was the key. “Even if you’re of recessed booths with working with a very small green leather seating offer May 2018 | @FFTresource Interiors 19 Inspiration

Reinventing the light bulb Based on more than ten years of R&D, the beautiful Cu-Beam down light from Dyson offers focused lighting for task surfaces. Using a custom-engineered lens, it employs precisely calculated optical geometry, taking a single high output light source to create a targeted pyramid of light over a task area.

Turn on The Axor tap (€640 from tilestyle.ie) comes in a choice of fifteen brushed or polished Succulent design finishes. This one’s polished bronze. It’s robust, resistant to cleaning agents, and will be Spotted in the window of Dublin’s trendy pizza resturant, Galliot and Grey, these small bright concrete planters are handmade in available in the same surface finish up to 15 years after purchase. Ireland and come in cool colours. They cost €26 each from ailandel.com.

Sustainable lighting Smoky surface Force of nature The Cathedral light from Lightet Studio in Dublin has a fully recyclable The Ice & Smoke range of wall and floor tiles have a lovely industrial Handmade in Ireland from solid brass, the surface of this 30 cm clock has and plastic-free shade. Its name comes from the shape of the leaves look – they look like concrete but are made of porcelain and come from been patinated in blue green, with the original metal shining through. of the shade, inspired by arched cathedral windows. It costs €40 from County Wexford company, Halo Tiles (halotiles.ie). Because each clock patinates differently, they have a lot of character desingist.ie. Prices from €50 (80 x 80). (€189 from gildedhound.ie).

Lighting up London We’ve just spotted the pendant version of the Cairo lighting range in London’s Looking crafty Birds of paradise new Kudo restaurant on Queen Street, Artisan plates are on trend but massively expensive. Not so the Helen James This subtle tropical wallpaper with fronds, fruit and foliage is made in Transylvanian Peckham. This is the wall mounted version Considered range which uses reductive glazing to get the handmade look at low cost. by Mind the Gap. It’s sold in a set of 3 rolls (coverage around 4.65 square metres) – made in Ireland by Mullan Lighting. It Each piece is subtly different. This Granada mug costs €8 from dunnesstores.com. and costs €175 from aprilandthebear.com. costs €264 from mullanlighting.com. 20 Interiors @FFTresource | May 2018 Pearse Lyons Distillery

he Irish lighting design chandelier. Cutting out the company Mullan shape of 12 Roman crosses TLighting has recently around the bounding ring installed three large copper of the chandelier allowed and steel chandeliers at light reflecting off the Pearse Lyons Distillery, illuminating inner copper formerly St James’s Church, ring to shine through.” The in Dublin 8. “During the copper components in the archaeological excavation of lighting design complement the site a very old coin was the copper instruments found. On it was a faded but of the distillery while the noticeable Roman cross,” bowl shape and dome says Mullan’s lead designer copper base and top allow James Cleary, explaining the chandelier to reflect that the Roman cross formed its setting and the distilling the basis of their design instruments below. See brief. “We took this religious mullanlighting.com and symbol and integrated it into pearselyonsdistillery.com. the outer steel ring of the

Restaurant Patrick Gilbauld

Gary Mongey of Box Archi- tecture and cabinet-makers Zelouf+Bell, Farrell created an OFFICIAL DISTRIBUTORS interior inspired by late 1920s Paris, the Jazz Age, and Art OF SOME OF THE MOST Deco architecture. All the fab- ICONIC INTERIORS rics were sourced from Fur- BRANDS IN THE WORLD. nishing Distributers, whose wide selection of luxe fabrics, her favourite was Chivasso “Broken Pieces” an unctuous velvet with an abstract Art Deco pattern which she used in two different colourways for tub chairs in the reception and the lounge. The restaurant re- opened in 2016. Now, given Over 60 years experience in hen real gold leaf turned it down with an overlay the strength of gold as an inte- supplying to the trade large and small. was deemed too of copper,” interior designer riors trend, it seems ahead of expensive, the ceil- Laura Farrell explains. “When W its time. See restaurantpatrick- Visit our website for inspiration or arrange an ing of Restaurant Patrick Gil- we were putting it up, flakes guilbaud.ie, zeloufandbell. appointment in our Dublin or Lisburn showrooms to bauld was gilded with Dutch of metallic leaf were fluttering com, and misslaurafarrell@ discuss your requirements with our knowledgeable staff. gold leaf, a metal alloy made down on everyone’s heads – gmail.com and furnishing.ie. of brass, copper and zinc. “It it seemed like gold was falling www.furnishing.ie went on super-gold so we everywhere!” Working with May 2018 | @FFTresource Interiors 21 ICONS Fabric captivating new fur- stunning palettes for ease of style. Lightweight linen, crisp in a variety of colour palettes Ginger & Black nishing fabrics offer- complementing, coordinat- cottons and luscious velvet from fresh pastels to sultry A sultry palette or matte Aing from Cole & Son. ing, and contrasting with new bases are accompanied by charcoals and are grouped shades offset by warm, em- Featuring some of their most and existing interior schemes. beautiful silk embroidery and into 12 colour banks, for ease ber-like grounds of Bronze, iconic designs: from the del- Choose from superior quality jacquards which can be used of building a multi-layered, Rouge Red and Charcoal for icately detailed Humming- bases of silk, velvet, linen and in decoration as both drapes beautiful interior. the ultimate luxury look. birds, to the exuberant Miami crisp cotton for upholstery and and upholstery, providing a and lushly patterned Ver- soft furnishings that will bring captivating design option for The luscious range of Cole & sailles Grand, presented in a their signature colour and pat- contemporary dwellings to Viridian Viridian’s ink and emerald Sons fabrics and wallcover- range of beautifully elegant tern to any unique hospitality stately residences. jewel tones create a dark and ings are exclusively available textiles. space. evocative blue-green shade through Furnishing Distrib- Designed to complement ICONS Fabric is a covetable Complement, Contrast, of irresistible, inviting depth. utors in Dublin and Lisburn previous Cole & Son col- textiles collection combining and Co-ordinate Icon www.furnishing.ie lections, the Icons Fabrics detailed pattern and vivid co- Fabric ranges is grouped into 12 lour in signature Cole and Son Icons Fabrics are available 22 In Conversation With... @FFTresource | May 2018

Caroline Egan Caroline Egan is a former literature student and blogger. She has had articles, Q&A: fiction and non-fiction published. She lives in The Sky & The Ground, Wexford Dublin with her son.

e recently spoke came back to the bar full time. White Hag, Stone Barrell, Gal- beer garden an with Enya Barron Unfortunately, it was kind of way Bay and a few other Irish old abattoir. Wof The Sky & The set aside as I became more breweries, we usually rotate Ground in Wexford town. involved in other aspects of a few international brands too What plans do Billed as a traditional pub the business; it’s pretty much (Brewdog, Lagunitas, Found- you have for the with plenty of character, En- a full time job in itself. We’ve ers, Sierra Nevada, some Bel- future? ya’s parents have owned the had some really amazing gigs gians for good measure). Honestly, I have premises for over 20 years here over the years (James no idea, we’ve and have certainly kept up Vincent McMorrow, The Vil- What challenges are you never been ones with the times - introducing lagers, Bell X1, Paul Heaton, currently facing? for planning, craft beers, and often host- Booka Brass Band and many Staff! We have a great team most of our ideas ing gigs and traditional Irish more) so it’d be great to get it at the moment but it can be come after a bot- music nights. going again. extremely difficult to replace tle of wine or over pretty blurred but that’s just staff if they move on. dinner. We bought a whole the way family businesses load of old snooker tables FFT.ie: How many staff do Where do you guys stand are, I’ve grown up with it so last month and the following you have? on craft beer? Which ones Tell us about the history of i’m pretty used to it at this Enya Barron: 12. day my dad was knee deep do you stock? the building. stage. Advantages spring Craft beer is big for us. We My parents bought the build- in saw dust turning them into to mind a lot easier, there’s have 12 craft beer taps at the ing about 23 years ago. I use new seats for the side bar. It You’re also a bit of a plenty of them, but I’d say the moment and a rake of bottles/ the term ‘building’ loosely as looks like a completely differ- venue. What entertain- best thing is knowing that no cans, Wexford is mad for the it was actually just the shell of ent bar now, none of that was ment do you offer? matter where I go or what I do At the moment we have tra- stuff. We’re massive support- a previous pub called “The planned. there’s always a job at home ditional Irish music every ers of YellowBelly Beer, not Kingdom” which had burned to come back to, that’s a com- Wednesday and the odd gig only because they’re local down years prior. They pretty What are the advantages fort not many people have here or there. We’ve always (it’s brewed just up the road much built it from scratch and disadvantages of and I’ve definitely always been big supporters of orig- from us) but because the aside from a few structural working in a family busi- felt privileged in that sense. I inal music though, especially product is consistently great! walls. Over the years we’ve ness? guess the fact I can never get local stuff. Booking bands was We sell a tonne of it. Aside expanded up, sideways and Disadvantages, that’s a tough fired is pretty good too. pretty much my main focus from that you’ll also find beers backwards. Our side bar was one. I guess the boundaries when I first left college and from White Gypsy, Kinnegar, once a butchers shop and our between home and work are

bwgfoodservice.ie May 2018 | @FFTresource Drinks 23

Leslie Williams Food & wine writer. Treasurer of the Irish Food Writers Guild, contributing editor to the McKenna Food Bright Fruits on Guide. the Horizon

t a wine tasting din- mans) chilled to 8o C worked up I want to encourage chefs land, Refosco, Barbera and baresco at around 14°c ner during the recent well with a creamy mussel to pair their dishes with juicy Cannonau from Italy, Gamay – some would disagree but I ASpanish Wine Week, soup topped with puff pas- bright wines and don’t forget from Beaujolais and else- love the fruit that this tempera- I presented a number of de- try – the damson and black- to chill them down - besides, where and maybe even Agi- ture brings out in the wines. licious light Spanish wines berry fruits adding in some those ‘room temperature’ in- orgitiko and Xinomavro from A fine Beaujolais Cru such as to match the excellent cook- extra berry flavours and tex- structions relate to draughty Greece. Jean Foillard’s excellent Mor- ing of Jonathan Keane in the tures and the tannins cutting castles, not modern centrally Now I’m generalising a lit- gon Côte de Py (Le Caveau) Lodge at Ashford. The menu through the fat in the pastry. heated homes and restau- tle here, Agiorgitiko and Re- needs to be this temperature included a number of fish Sadly however there were rants. If you need more proof fosco can be rich and deep to heighten the cherry fruits courses but to liven things up two guests that refused to then visit Spain, where they but at the lower end they tend (although you may lose a we decided to opt mostly for drink the (free) wine and wisely serve many of their to be bright and fresh. Por- touch of the floral aromas). red wines. instead ordered glasses of reds chilled to fridge tem- tugal’s juicy bright reds from At the lower end of the It worked. A delicious Pet- aged Rioja. They missed out. perature in the warm summer the Alentejo and Lisboa made market, any fruit driven wine alos del Bierzo Mencía (Clas- Too often in Ireland we stick months and while you don’t with Castelâo, Aragonês,Trin- will benefit from a cooler sic Drinks) already had smoky to the wines we know – “I have to go that far taking red cadeira, Touriga Nacional and temperature and if the wine bacon aromas - but served at don’t know much but I know wine down to around 10 C will others are perfect candidates is poor quality I recommend 10o C its bright fruits synced what I like!” which I translate bring out all the fruit flavours to chill down and serve with going even cooler. Remem- in perfectly with a monkfish as “I don’t know much and and refresh the palate. spicy barbecued fish or even ber that wine is for improving tail wrapped in bacon, and I have no idea what I really Grapes I love and that with salt cod croquette or oc- your mood and the taste of coped mightily with some like because I only ever drink you should explore include topus grilled with spices. your food, not for following spring cabbage and an oyster the three or four wines that I Mencía, Blaufrankisch and At the more serious end rules! mayonnaise sauce. Similarly, know!” Zweigelt from Austria, Pinot I recommend serving Bur- a juicy Ochoa Navarra (Co- So as the weather warms Noir from Chile and New Zea- gundy, Barolo and Bar- 24 Local Focus @FFTresource | May 2018 Local Focus: Dingle

Pantri says Triona. ture of business in Dingle has a change.” amounted to an all-day Triona Duignan and Paul Hod- They both also contributed been another learning curve. He had some experience in brunch menu that features the der of Pantri in Dingle have to designing their menu. “Paul “We are definitely going to the catering sector. His father likes of buttermilk pancakes spent the winter regrouping loves breakfast,” says Triona. need to take on more staff had a pub in Dublin where and huevos rancheros, super- after their first summer sea- “Nowhere really did it in Din- next summer,” says Paul. Stephen had worked when food salads, vegan options, son in business. gle when we opened so we “We all worked far too hard he was younger. He had also sandwiches, a good selection The couple opened their decided to focus on that.” last year. Almost all of our staff worked in a friend’s restau- of cakes and great coffee. café on the town’s Main Street Triona herself is a vege- have other jobs and we were rant in Killarney for a year or A focus on local suppliers is last June but they had both tarian and her mother had their second job. This meant so before opening My Boy another priority of Stephen’s. worked in the catering busi- previously run the café as a they were all working long Blue; cooking, waiting and He uses bread from the local ness for years before that. wholefood vegetarian place. hours during the summer. serving coffees so as to be Bácús Bakery and buys in “Paul is a chef,” says Tri- “At the beginning, I wanted it Also, we’re going to open ready when the time came to cakes from Blúiríní Blasta. He ona. “He had worked with to be vegetarian but then I re- seven days instead of six to opening a café of his own. also buys from stallholders at Wildside Catering in Cork alised I had to compromise,” make the most of the season Stephen’s girlfriend Amy the Dingle Farmers’ Market, and then as a freelance chef she says. “We serve meat but so we’re definitely going to is from Dingle, which is why which takes place right out- with the likes of Star Wars but it’s meat of the highest quality need extra staff, particularly he opened there rather than side his door on Fridays. he wanted something steady, and we still have that healthy a chef.” in Dublin. “I was keeping a My Boy Blue was popular something of his own.” ethos with juices and lots of Their first winter was bus- lookout for suitable premises from the moment it opened, Triona herself has experi- vegetables on the menu.” ier than they expected too. and when one came up, I so much so that the first sum- ence front of house, having Quality is key at Pantri and “We were very busy up until asked myself what I was wait- mer was a challenge for Ste- worked in Dingle’s award Paul and Triona have chosen the end of October,” says ing for,” he says. Amy joined phen. winning Out of the Blue for their suppliers with this in Triona. “We were the bus- forces with Stephen in getting “It was hard to gauge how several years. mind. “They are all small and iest we’d ever been during My Boy Blue open for the first busy it would be,” he says. Together, they decided to we know them personally,” the Other Voices festival. We of June last year. “We opened “That made it difficult when set up their own café on prem- says Triona. “We usually buy were going to close in Janu- before things were perfect,” it came to shopping and or- ises where Triona’s mother off them directly.” ary but then we found that be- says Stephen. “Our décor was dering. Our kitchen is small was the previous tenant. “That They buy their meat from cause most other places were a bit bare but the essentials and there isn’t much storage meant I knew what the place Gubbeen and Jack McCa- closed, we were busy.” were there.” space. Our fridges were also was like and thought it could rthy. Mushrooms are from They closed for a few weeks Those essentials were 3FE small so we couldn’t make work for us,” says Triona. Ballyhoura. They get a lot of in February but by the time coffee and a new food offer- huge batches.” They wanted to put their own their vegetables from a local you read this, they should be ing for Dingle. “I knew the Being so busy meant they stamp on the place but had farmer. They even get a local open again, refreshed and 3FE gang from when they first didn’t have time to reorgan- very little money. What they herbalist to make up special ready to take on a new sum- started in Dublin,” says Ste- ise the kitchen or think about had instead was vision. tea blends for them. Paul and mer season. phen. “It’s definitely the best making changes to the menu. Triona was influenced by Triona haven’t done any ad- coffee I’ve tried and a lot of All of that had to wait until the cafés she had visited in Berlin vertising or marketing to date, our customers come in be- winter. “That’s when you get a instead focusing on slowly My Boy Blue cause they knew we serve it.” chance to think about different and that urban sense of style My Boy Blue represents a life finding their feet. The food was inspired by ideas,” says Stephen. is referenced in the warm or- change for Dubliner Stephen “We wanted to ease our Dublin’s vibrant café scene. As soon as the summer ange colours, industrial lights Brennan. He opened this café way in,” says Paul. “We still “Dingle has a lot of places was over and the tourist num- and simple wooden furniture in Dingle last summer after haven’t done much social serving traditional breakfasts bers started to fall from the used to decorate Pantri. having worked in finance in media. We know it works. It’s and lunches,” says Stephen. high-season peak, the team at The couple did a lot of the Dublin for years. just hard to find the time for “But I thought something was My Boy Blue decided to intro- work to get the café open “Finance didn’t suit me and it.” missing, something more ca- duce more lunchtime specials themselves. “Paul’s father do- I’d had an interest in coffee Figuring out how to make sual.” for locals. nated wood for the tables and and in café culture for a long the most of the seasonal na- That casual offering With the winter behind Paul constructed the tables,” time,” he says. “It was time for 25 Java Republic @FFTresource | May 2018 them, now they are even thinking that they might open for evenings in peak season. “Dingle has a lot of high-end restaurants as well as pubs serving food but there are not many places in between,” says Stephen. “I’ve already got a menu in mind that could do that.” + There are a few things he needs to iron out first. The first is to take on more staff. “We got very lucky with Dave and Jack who work in the kitchen,” says Stephen. “They are per- manent residents of Dingle and they will hopefully stay Same Day Delivery with us now. That’s one of Superior provides the reasons we decided to an Express Courier stay open year round. We Services Covering a gap in the market for spe- There are two reasons for ness, the Burgesses have wouldn’t have retained them all of Dublin and ciality coffee in Dingle. He this. Coffee was Justin’s spe- learned a lot. They have ad- surrounding areas otherwise.” tried to set up a coffee cart but ciality and because of the justed to the seasonal nature with a guarnteed However, Dave and Jack same day delivery. couldn’t get permission to put long, narrow nature of their of business in Dingle. “That aren’t enough. “Amy and I one anywhere. business premises, there is first year was hard,” says Track and Trace Rest of Ireland didn’t take a single day off last “Then this place became no space for a kitchen. Luke. “The summer was summer and I’ve made pretty available and it seemed like The coffee served at Bean so busy and the winter was much every single coffee Next Day Delivery too good an opportunity to in Dingle is a unique blend so quiet. But since then, the that’s been served since we With our Next Day pass up,” says Justin’s brother from Badger and Dodo. “Jus- winters have picked up with Delivery, you can opened,” says Stephen. “I’d Luke. This place is a narrow tin asked them to produce it to more happening in the town be sure that your like to take on a barista to help package or parcel commercial unit on Dingle’s our specifications exclusively during the off-season.” with that.” will be delivered Green Street and the entire for us,” says Luke. “We were They have built their own on time the next In the meantime, Stephen, Burgess family have played a the first to ever ask them for brand. “Mum had designed day. Amy, Dave and Jack will con- part in making it the bustling our own blend but they did a yellow and grey colour 32 Counties Most of The World tinue to do what they have café it is today. it.” scheme before we opened been doing. “We’ve had great “Our mother Jackie de- The blend is a combination and we’ve stuck with that,” support from locals ever since Warehousing signed the interior,” says of 50% Brazilian Ipanema, says Luke. “We also asked a we opened, even during the Our warehouse Luke. “Our dad Alan does a 25% Guatemalan San Juan and local artist Elouise Flannery to quiet season,” he says. “I take stands at over lot of the baking and makes 25% Ethiopian Yirgacheffe. design our logo and we use 40,000sq.ft we can that as a sign that we must be the sandwiches and soups. Since last year, they have offer that in our signage and on our oﬀer full storage doing something right.” and Order Our sister Georgia is in col- a guest coffee. “We change cups.” Fulﬁllment lege in Dublin but helps out it every couple of months,” They are savvy users of so- Services.

Bean in Dingle when she can. Even our says Luke. “Our customers cial media. “We used to use Automated Stock Control Spring is in the air in Dingle grandmother bakes cakes at like having a choice but they Facebook a lot but now we as the town prepares for the the weekends.” always seem to go back to our find we reach more people coming tourist season. At When Justin first opened the regular blend.” on Instagram,” says Luke. Contract Vehicle Hire Bean in Dingle, the town’s Our range of café in 2015, he never thought Over time, they have also “We’ve had people from vehicles, include only speciality coffee café, it would be such a big oper- introduced food offerings, all America and Australia telling Tractor/Trailer Luke and Justin Burgess are ation. “He originally thought of which are prepared off site. us they found us there before Box Body Trucks, gearing up for their fourth he could run it by himself but “Our cakes are provided by they came to Ireland and then Curtain Side Trucks Tail lift Vehicles as summer. within a few days he realised Michelle O’Sullivan who runs planned to visit us as a result.” well as Panel Vans The café is popular with that wasn’t possible,” says Blúiríní Blasta, Bácús Bakery, Things are going so well and Transit Vans. both locals and tourists but it Luke. “He rang me in Dublin our granny and our dad,” that they are thinking of open- Highly Experienced Drivers might not even exist had Jus- and told me I’d have to quit says Luke. “We added sand- ing a second location. “We tin followed his original plan my job to come work with wiches to the menu last sum- might open up in Killarney,” Logistics Made Easy to set up a coffee cart in the him.” mer and soups this winter. But says Luke. “Who knows? Let’s With over 20 town. years of Luke has remained by Jus- we’ll never be a real lunch- get through the coming sum- experience Having trained as a barista tin’s side ever since, creating time place. That’s not our aim mer season first.” in logistics and with Murphy’s Ice Cream a business that focuses very and anyway the space makes distribution and worked in their shops in much on coffee rather than it impossible.” Superior Group can handle any Dublin and Dingle, Justin saw food. In their three years of busi- of your courier, haulage and transportation needs.

Cost Eﬀective Manner

Members of the Irish Road Haulage Association.

Superior Group, 140a Hawthorne Road, Western Industrial Estate, Nangor Road, Dublin 12, Ireland

Tel: 01 408 1888 [email protected] 26 Less Serious Stuff @FFTresource | May 2018

Bizarre stories from the world of Less Serious Stuff foodservice A 10 meter wide window will imitators. well known combination in give diners a panoramic view The case is part of a Ireland (better referred to of the ocean bed. The outer wider series of legal battles as burger sauce), the idea walls will be constructed to between Nestlé and Mondelēz has incited strong feelings on encouraged mussels to grip to International, previously known Twitter where it was initially them. as Cadbury Schweppes. announced. An online poll “One of the benefits of this Nestlé was originally given was started, with the promise building is how it links nature a trademark for the design that if it closes with 500k votes and land, and how you can in 2006, which Cadbury in its favour, then mayochup come safe from the land and in Schweppes then challenged. would indeed make its way to a very dramatic way go down Nestlé, in turn, is challenging America. A few days and 680k through this concrete tube to Mondelēz’s British trademark yes votes later, and mayochup the nature at sea level, and for the shade of purple on its will soon be on store shelves in experience what normally is Cadbury’s Dairy Milk chocolate the US. not experienced,” said Rune bars. Business Insider succinctly Grasdal, lead architect on the The EU intellectual property put it with the intro: project. office was later said to have “’Mayochup’ is the hybrid Head chef Nicolai Ellitsgaard erred in law by granting condiment you never knew plans to create a menu based the 2006 trademark, which you wanted,” later saying: “this off the seasons, with a heavy specifically covered the four beige-coloured condiment isn’t focus on fish and shellfish. finger design and not the two a prank.” When not in use as a finger design. Twitter users from Puerto restaurant, the unit will double Heinz Sparks Twitter Rico were particularly put out, as a marine biology research noting that it’s a common sauce Nikolay Abrosov, General 111 Cheese Pizza centre. War with Mayochup in the region. “And we invented Manager at pizza.de, said: Sets World Record Heinz, probably best it ages ago,” one Puerto Rican “pizza.de has been delivering A 111 cheese pizza has set a known for its ubiquitous user tweeted. “Too late Heinz.” pizza to Germany’s fast-food new Guinness World Records KitKat to Lose ketchup, has triggered an all In a slight climb down, lovers for over 10 years. We for the Greatest variety of out social media war with its Heinz is currently seeking an know what kind of variety is Protected EU Status cheese on a pizza. The four finger KitKat bar latest product - a combination alternative name to mayochup appreciated! With this record The pizza consisted of a total will soon lose its protected mayonnaise and ketchup and is inviting suggestions over we’re pushing the boundaries of 288.6g of cheese – but just EU trademark status, after a condiment called mayochup. on its Twitter page. and bringing variety to the next 2.6g of each variety, because ruling by the European court While it’s a relatively level, showing what a pizza can the dough base was only a of justice said the chocolate really do.” couple of centimetres larger was not well enough known in than a regular pizza. Belgium, Ireland, Greece and The mix of cheeses included Underwater Portugal. classics like mozzarella Restaurant to Open Nestlé had submitted and Emmental, and more evidence to the judges sitting in expensive speciality cheeses in Norway Luxembourg that the chocolate Europe’s first underwater such as Comté and Raclette de was sufficiently well known in restaurant is set to open in Chèvre. Denmark, Germany, Spain, early 2019, set five meters The world record attempt France, Italy, the Netherlands, below the sea in Norway. was pulled together by pizza Austria, Finland, Sweden and The restaurant, called order and delivery service the UK, but not other countries. Under, is being designed by pizza.de, Berlin-based For the trademark to Norwegian architectural firm Italian restaurant Vadoli and be valid, the company Snøhetta, famous for its work on Assemble Entertainment GmbH would have had to prove the Norwegian National Opera in Germany. The pizza itself the design is well known & Ballet and the Bibliotheca Puzzle 1 (Medium, difficulty rating 0.47) was prepared by chefs Mirko across all EU member Alexandrina in Egypt. Corner Gazzari and Andrea Pellegrini. states. Puzzle Under will be the first Once the world record was As a result of this project of its kind undertaken 1 8 6 5 confirmed, those in attendance ruling, which is not legally by Snøhetta. The restaurant celebrated by slicing up the binding but typically will be built of thick walls 8 4 enjoying the pizza, along with adhered to, the four designed to withstand variable none more cheese-loaded finger shape can now sea conditions, and will have a pizzas. be potentially copied by 6 2 8 7 capacity of up to 100 people. 7 1 3

8 4 3 2

3 5 1

6 4 9 3

1 9

1 3 7 8

Puzzle 1 (Medium, difficulty rating 0.52) 5 9 7 8 2 1 3 4 6 Generated2 3 4 by 9 http://www.opensky.ca/sudoku 6 5 1 7 8 Last on Mon Month’s Mar 26 13:42:48 2018 GMT. Solution Enjoy! 6 1 8 4 3 7 9 2 5 Send your completed puzzle 1 6 9 5 7 8 4 3 2 in to FFT.ie, Top Floor, 6 Clare 4 7 5 2 1 3 6 8 9 Street, Dublin 2 to be in with a 3 8 2 6 4 9 5 1 7 chance of winning a new set of 8 2 3 1 9 6 7 5 4 Wusthof Trident knives worth 7 5 6 3 8 4 2 9 1 over €400. 9 4 1 7 5 2 8 6 3

Generated by http://www.opensky.ca/sudoku on Thu Feb 22 15:45:36 2018 GMT. Enjoy! May 2018 | @FFTresource Letters 27

and business Your Letters queries answered... I run a busy restaurant this was docked off the never easy to reason with make room for bands, be viable. Unless you’re which, quite regularly, bill, they then accused us drunk people and it also and the smoking area is specifically looking to keep caters for large parties. of deliberately choosing sounds like you were totally literally a tiny backyard the customers you already Recently we had a group expensive bottles of outnumbered. It seems as which isn’t really fit have, I think this sounds of 15 work colleagues wine that they had not though they decided to for purpose. I tried like a solution that you’ve from a nearby business ordered, claiming that see how far they could go, introducing bar food in been looking for. The extra dine with us for the they thought we wouldn’t once you agreed to only the past, but because we space would give you the night. I happened to notice. I know this didn’t charge starter portion prices really only have a small opportunity for food and live be on the floor that happen, as I saw the for the mains. This was an amount of tables and music, and the beer garden evening, and because waiter’s order notes, and act of goodwill on your some standing room, it would serve as a smoking it was a large sitting I helped him select the part, which unfortunately just wasn’t comfortable area as well as bringing I was keeping a close wine. They demanded backfired. However despite for people. all the benefits that beer eye on proceedings; the difference in wine all that, I wouldn’t worry A relative of mine has gardens bring. making sure service was prices be knocked off unduly. For every instance recently retired from the If you were anxious about prompt, that no one was the bill. When I stood my where they bad-mouthed pub trade and contacted it not being a viable long left waiting on orders or ground, one member of your restaurant, there’s me to tell me that she’d term option, you could try drinks etc. I did notice as the group in particular someone else who was in be willing to give me her to stretch your finances the night went on, that a became quite aggressive the restaurant that night who premises. It has about to open it for the summer, lot of the members of the and said we were ripping can vouch for you, and who three times the floor while keeping your urban party had become quite people off and that by is probably telling stories space of my existing establishment open also. intoxicated and they rights they shouldn’t about a group of drunken, pub, as well housing as That way you could gauge were beginning to get a pay at all. Other diners aggressive people who a decent store room and crowd reactions, if people little rowdy. We’re a very were beginning to stare caused a scene. kitchen out the back, are happy to travel out of relaxed establishment and so to avoid further You said at the start you facilities upstairs and, town and whether or not and tables of people have embarrassment, I run a busy restaurant, best of all, a beer garden. you think it’s something you been known to break allowed them pay for the I’ve no doubt that your The pub is really popular want to open long term. As it into song in the past, cheaper wine which they reputation and food speaks and in great nick. The stands it sounds like a really so I wasn’t particularly claimed they ordered. for itself. These sorts of only problem is location. good offer, and probably bothered by their My main issue with all things happen to everyone My current place is in the one that you’d regret drinking, I just wanted to of this is not that we were in the industry, and the worst heart of town, and gets a turning down. The pub no make sure things didn’t done out of considerable thing would be to let it get lot of footfall all evening. doubt already has a good get out of hand. money, but that the you down. Fight back by The other place is about reputation and punters are An issue arose when diners in question have paying extra attention to a mile outside town so probably really sad that it’s they were presented with since bad-mouthed us your marketing and social you’d be looking at taxis closed. Give it a shot for the the bill. They accused to other colleagues and media this month, put some etc for transport. At an short term anyway. us of overcharging them local businesses, as well nice specials on the menu, absolute stretch I could for a couple of main as on social media. I’m maybe invite locals in for a afford to run both courses, saying that in very upset about this taster evening and remind but I’d be afraid my Connect with us on actual fact the recipients and I don’t know how people why they like the pub in town would be Twitter for the of these dishes had only to go about countering restaurant in the first place. compromised. wanted starter sizes to this negative publicity Given that the out- latest, breaking be served as mains. It without starting the I own a pub that’s in of-town pub is not a news and was their word against argument all over again. a very urban setting, new venture, in fact the waiter’s, and while I This sounds like a very right in the middle of a it must be running a industry chatter fully trust him, I decided unpleasant experience and street in fact. We get a long time if the owner @FFTresource to avoid a scene and give it was particularly unlucky regular trade, but the is retiring, then it has them the benefit of the that it was with a group of issue I’ve always had is obviously always had doubt. However, when people who work locally. It’s space. It’s very hard to enough customers to 32 Restaurant’s Association Approved Suppliers April 2018 |@FFTresource April 2018 |@FFTresource Restaurant’s Association Approved Suppliers 33

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protected] | www.hms.ie Coffee machines, 511 Pressure Cookers www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Moulds & Cutters http://www.carraiglinen.ie Deep-Fat Fryers Nisbets 021 494 6777 Mulcahy Technical Services Nisbets 01 452 4295 beans and everything Mincers Norton Nisbets www.nisbets.ie 021 494 6777 www.mulcahytechnical.ie 01 450 4755 www.nisbets.ie 021 494 6777 Nisbets www.nortongroup.ie 01 844 5555 Toilet Paper & Paper Towels in between. www.nisbets.ie 021 494 6777 Bunzl McLaughlin www.nisbets.ie 021 494 6777 Bunzl McLaughlin BWG Foodservice Bunzl McLaughlin www.bunzlmclaughlin.com Waffle Machines www.bunzlmclaughlin.com Bunzl McLaughlin Nisbets Food Temperature Control www.bwgfoodservice.ie 021 454 8700 www.bunzlmclaughlin.com 048 3751 1999 NISBETS.IE Nisbets 048 3751 1999 Call us on www.bunzlmclaughlin.com www.nisbets.ie 021 494 6777 Nisbets 048 3751 1999 Norton www.nisbets.ie 021 494 6777 048 3751 1999 Bunzl McLaughlin Norton www.nisbets.ie 021 494 6777 Norton www.nortongroup.ie 01 844 5555 Confectionary & Patisserie Bunzl McLaughlin 0044 1908 275 520 Norton www.bunzlmclaughlin.com www.nortongroup.ie 01 844 5555 Bunzl McLaughlin www.nortongroup.ie 01 844 5555 www.bunzlmclaughlin.com www.unitedcoffeeuk.com Regeneration Ovens Equipment www.nortongroup.ie 01 844 5555 048 3751 1999 Oven Trays & Tins www.bunzlmclaughlin.com 048 3751 1999 Marco Beverage Systems Electrical Ranges Nisbets Nisbets Norton Nisbets 048 3751 1999 Nisbets Norton www.marcobeveragesystems.com 01 295 www.nisbets.ie 021 494 6777 www.nisbets.ie 021 494 6777 www.nortongroup.ie 01 844 5555 www.nisbets.ie 021 494 6777 Norton www.nisbets.ie 021 494 6777 www.nortongroup.ie 01 844 5555 2674 Bunzl McLaughlin Bunzl McLaughlin Bunzl McLaughlin www.nortongroup.ie 01 844 5555 Bunzl McLaughlin www.bunzlmclaughlin.com www.bunzlmclaughlin.com Innovative Speciality Mediterranean Foods Grease Management www.bunzlmclaughlin.com Stephens Catering Equipment www.bunzlmclaughlin.com 048 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directory2_.indd 32-33 01/05/2018 12:38 32 Restaurant’s Association Approved Suppliers April 2018 |@FFTresource April 2018 |@FFTresource Restaurant’s Association Approved Suppliers 33 www.calorgas.ie 1850 812 450 / 028 9045 Grills & Griddles Nisbets Food Processors 048 3751 1999 Bunzl McLaughlin Corenex www.nisbets.ie 021 494 6777 5588 Nisbets www.nisbets.ie 021 494 6777 Nisbets Norton www.bunzlmclaughlin.com www.corenexgroup.com 061 603703 Bunzl McLaughlin How to use the Flogas www.nisbets.ie 021 494 6777 Bunzl McLaughlin www.nisbets.ie 021 494 6777 www.nortongroup.ie 01 844 5555 048 3751 1999 Nisbets www.bunzlmclaughlin.com www.flogas.ie 041 983 1041 Bunzl McLaughlin www.bunzlmclaughlin.com Bunzl McLaughlin Salad & Vegetable Washers Norton www.nisbets.ie 021 494 6777 048 3751 1999 Mulcahy Technical Services 048 3751 1999 Bunzl McLaughlin Norton www.bunzlmclaughlin.com www.bunzlmclaughlin.com Nisbets www.nortongroup.ie 01 844 5555 www.mulcahytechnical.ie 01 450 4755 Norton www.bunzlmclaughlin.com 048 3751 1999 048 3751 1999 www.nisbets.ie 021 494 6777 Protective Wear www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 048 3751 1999 Approved Suppliers Directory Patio Heaters Norton Norton Bunzl McLaughlin Nisbets Trays Flogas www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 www.bunzlmclaughlin.com www.nisbets.ie 021 494 6777 Norton Nisbets www.flogas.ie 041 983 1041 www.nortongroup.ie 01 844 5555 The directory is in alphabetical order. 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protected] | www.hms.ie Coffee machines, 511 Pressure Cookers www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Moulds & Cutters http://www.carraiglinen.ie Deep-Fat Fryers Nisbets 021 494 6777 Mulcahy Technical Services Nisbets 01 452 4295 beans and everything Mincers Norton Nisbets www.nisbets.ie 021 494 6777 www.mulcahytechnical.ie 01 450 4755 www.nisbets.ie 021 494 6777 Nisbets www.nortongroup.ie 01 844 5555 Toilet Paper & Paper Towels in between. www.nisbets.ie 021 494 6777 Bunzl McLaughlin www.nisbets.ie 021 494 6777 Bunzl McLaughlin BWG Foodservice Bunzl McLaughlin www.bunzlmclaughlin.com Waffle Machines www.bunzlmclaughlin.com Bunzl McLaughlin Nisbets Food Temperature Control www.bwgfoodservice.ie 021 454 8700 www.bunzlmclaughlin.com 048 3751 1999 NISBETS.IE Nisbets 048 3751 1999 Call us on www.bunzlmclaughlin.com www.nisbets.ie 021 494 6777 Nisbets 048 3751 1999 Norton www.nisbets.ie 021 494 6777 048 3751 1999 Bunzl McLaughlin Norton www.nisbets.ie 021 494 6777 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3751 1999 048 3751 1999 Contact us for a free demo at your premises Clothing & Corenex 048 3751 1999 www.stephens-catering.com 01 5052505 048 3751 1999 Norton Norton www.corenexgroup.com 061 603703 Norton / 028 2586 1711 Norton www.nortongroup.ie 01 844 5555 www.nortongroup.ie 01 844 5555 Accessories www.nortongroup.ie 01 844 5555 Catering Disposables Ltd www.nortongroup.ie 01 844 5555 Hygienic Wash Stations Salamanders Cream-Whipping Equipment www.cateringdisposables.ie Nisbets Oven-To-Tableware 1850 632 632 Food Warmers Nisbets Nisbets Badges www.nisbets.ie 021 494 6777 Nisbets Tel: 01 257 5250 www.bordgaisenergy.ie Nisbets www.nisbets.ie 021 494 6777 www.nisbets.ie 021 494 6777 Chefs’ Wear Bunzl McLaughlin www.nisbets.ie 021 494 6777 www.nisbets.ie 021 494 6777 Bunzl McLaughlin Bunzl McLaughlin Toilet Roll & Towel Calor BWG Foodservice www.bunzlmclaughlin.com Bunzl McLaughlin Bunzl McLaughlin www.bunzlmclaughlin.com www.bunzlmclaughlin.com Dispensers www.calorgas.ie 1850 812 450 / 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directory2_.indd 32-33 01/05/2018 12:38 34 Restaurant’s Association Approved Suppliers April 2018 |@FFTresource April 2018 |@FFTresource Restaurant’s Association Approved Suppliers 35

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directory2_.indd 34-35 01/05/2018 12:38 34 Restaurant’s Association Approved Suppliers April 2018 |@FFTresource April 2018 |@FFTresource Restaurant’s Association Approved Suppliers 35 www.bunzlmclaughlin.com Vernon Catering www.ciaireland.ie CIA - Catering Innovation Agency www.bwgfoodservice.ie 021 454 8700 Bunzl McLaughlin Trade www.nortongroup.ie 01 844 5555 www.bunzlmclaughlin.com 048 3751 1999 www.vernoncatering.ie 01 7072364 01 517 9088 / 059 910 5020 Ireland Vernon Catering www.bunzlmclaughlin.com Catering Management 048 3751 1999 Norton Catering Disposables Ltd Nisbets www.ciaireland.ie www.vernoncatering.ie 01 7072364 048 3751 1999 Association of Ireland www.cmai.ie Norton www.nortongroup.ie 01 844 5555 www.cateringdisposables.ie www.nisbets.ie 021 494 6777 01 517 9088 / 059 910 5020 Norton Beoir RAI Approved Suppliers www.nortongroup.ie 01 844 5555 Preserves/Marmalades Blackboards Tel: 01 257 5250 Bunzl McLaughlin Nisbets BWG Foodservice www.nortongroup.ie 01 844 5555 www.beoir.org Norton www.bunzlmclaughlin.com Astron Engineering Ltd Nisbets www.nisbets.ie 021 494 6777 www.bwgfoodservice.ie 021 454 8700 Mini Bar Contents rish Small and Medium www.nortongroup.ie 01 844 5555 048 3751 1999 00 353 (0)404 69215 www.nisbets.ie 021 494 6777 Bunzl McLaughlin Vernon Catering Enterprises Association Cutlery Drink Suppliers Norton www.bunzlmclaughlin.com Mini Bars www.astroneng.ie Bunzl McLaughlin www.vernoncatering.ie 01 7072364 www.isme.ie 01 662 2755 Catering Disposables Ltd www.nortongroup.ie 01 844 5555 048 3751 1999 Nisbets Caterex www.bunzlmclaughlin.com www.cateringdisposables.ie Beechmount Farm, Fethard, Co. 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