Service October 2013

SERVICEThe Voice of Irelandʼs Food & Drink Industry Powered by

The Voice of Irelandʼs Food & Drink Industry Powered by

Octob

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KC’s Empire

Keep vat at 9% SpecialRAI Chief Exec Adrian Cummins tel ls us why

chef of the monthRising star Ian Usher of Bijou the culinary delightS of KilKennyA tour of The Marble C ity’s restaurants

Katie Cantwel l sheds light on her success

Leading Suppliers

Service OctOber 20132

ContaCtsEDITOR Des Doyle / [email protected] 240 5528

DESIGNDeirdre Fitzpatrick / deirdre@page7media

CONTRIbuTORS Elaine ClancyCiara Warnock

PhOTOGRaPhERRuth Medjber www.ruthlessimagery.wordpress.com

MenuPages [email protected] / 01 240 5590

Published monthly, Service is distributed free of charge to the key decision makers in every restaurant on the MenuPages database. A further 450< senior decision makers in suppliers to the hospitality sector, as well as other related parties, are also on the distribution list.All material copyright 2012. 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 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 publication is factual and correct at time of going to press, MenuPages cannot be held responsible for any inadvertent errors or omissions contained herein.

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cHeF iNvASiON FOr FOOD AND DriNK Ni SHOWIn thIs Issue

Paul Rankin and Jenny Bristow will welcome Nick Nairn and James Martin, as well as Great British Bake Off’s Paul Hollywood, to take their place in the Moy Park Celebrity Chef

Theatre, at Belfast’s King’s Hall.

The chefs will feature in a three-day programme of cooking and baking demonstrations, with a bit of friendly rivalry thrown in for good measure. Paul said: “Nick, of course, is my sparring partner on UTV’s Paul and Nick’s Big Food Trip and we will be taking to the stage both separately and together during the event.“I think they are really going to enjoy seeing some of our great Ulster produce.“We have some of the best produce in the world in Northern Ireland, both in terms of food and drink.”

And Jenny Bristow was equally excited to show off what Northern Ireland has to offer.“We have fantastic produce locally and I’ll be spoilt for choice when it comes to choosing what I will cook in my demonstrations,” she explained.“I know that providing a platform for Northern Ireland’s artisan food and drink producers is a key element of the show and I will certainly be highlighting some of our specialist growers and producers.“They couldn’t be coming at a better time of year as Halloween is the best of the season’s food.”

The Food and Drink show ni runs from 25-27 October.

Paul rankin is ready to face tv sparring partner Nick Nairn

6 chef profile Service prof ile’s rising star Ian Usher of Bijou

8-10 the main courSe Des Doyle speaks to Katie Cantwel l, Managing Director

12-13 Keep vat @9% RAI Chief Executive Adrian Cummins tel ls us why lower VAT rate must continue

14 Wine and cocKtail of the month For drinks ideas, look no further !

16-17 area profile Ciara Warnock visits the culinary delights of Kil kenny C ity

2-5 agenda Whats happened and what’s happening in the industry

20-21 Blogger Special Inf luential blogger French Foodie in Dublin shows you how to stock the most desirable sandwiches

18 Wine corner Service speaks to Katnook’s head wine taster Wayne Stehbens

22 JoBS/on the BlocK Al l the latest properties and job openings

Service OctOber 2013 3

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taste the difference

www.echowater.ie

ArtHUr GUiNeSS PrOJect WiNNerS UNveiLeD

Guinness announced details of the winning projects in the Arthur Guinness Projects creative and cultural initiative.

The project was launched in June this year and the food category proved to be very popular, mentor Dylan McGrath commented, “I was really inspired and impressed by the quality of the entries received. The level of innovation is what really stood out for me. The people I met are shining examples of the talent that is in Ireland and I look forward to the mentoring stage and doing whatever I can to support the projects within the food category to further develop and evolve”. The winners in the food category were;

• grow HQ aims to create a broader understanding of and empathy for food, its origin and how it is produced. By addressing global environmental and food problems, this grass roots initiative will teach people to grow their own food in an urban setting, helping them to appreciate it.

• The green Kitchen will be the focal point of a new multi-functional Community Resource Facility led by the community charity, WALK that will use produce from the community garden and provide training courses in food preparation, promoting up-skilling and employment.

• Foodcloud is an innovative solution to food waste and food poverty, redistributing food, from those who have a surplus, such as supermarkets and restaurants, to those who are in need of more.

• gaelic escargot is Ireland’s first free-range snail farm, producing snails more sustainably than in the warmer continental climates, where they are traditionally farmed.

AGeNDANiNe iriSH reStAUrANtS AWArDeD MicHeLiN StArS

Nine Irish restaurants have been awarded Michelin stars, including two new recipients.Kilkenny restaurants Campagne and Lady Helen at the Mount Juliet Hotel have both

been awarded stars in the 2014 Michelin Guide.

Patrick Guilbaud’s remains Ireland’s only two-star Michelin restaurant with Thornton’s at the Fitzwilliam Hotel, Chapter One, L’Ecrivain and bon appétit in Malahide also retaining their Michelin status in Dublin. Outside the capital, House at the Cliff House Hotel in Waterford and Aniar in Galway also received Michelin stars.

Editor of the Michelin Guide Great Britain & Ireland 2014, Rebecca Burr, said: “In the last year we’ve seen the rise of relaxed counter dining but also the opening of some big brasseries. “Dining is becoming a less structured, less formal affair and opening times and menus are more flexible to reflect the way we live our lives.”

Lady Helen at the Mount Julien Hotel was a recent recipient of the coveted prize

tech start-up Foodcloud were among the winners

vArADKAr WArNS ON cUt tO 9% vAt rAteMinister for Tourism Leo Varadkar has said he

would be fighting to keep the 9 per cent VAT rate for tourism-related goods and services in budget negotiations.

Speaking on the opening day of the Global Irish Economic Forum at Dublin Castle, he acknowledged the VAT rate was only meant to be a temporary measure, with the 13.5 per cent rate due to resume in January. But he said it had helped the industry and “if you remove it too suddenly it can cause harm”.

Minister for Finance Michael Noonan told the Dáil that maintaining the rate would be costly and require an increase in taxation or a reduction in expenditure elsewhere. varadkar is in the Keep vAt at 9% camp

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cHQ APPOiNtS LiSNeY tO FiND teNANtS AS PArt OF DeveLOPMeNt PLAN

FLAvOUrS OF ireLAND eveNt tAKeS PLAce iN LONDON

Representatives from across the Irish tourism and hospitality sectors have travelled to London for this year’s Flavours of Ireland event.

The annual affair has been organised by Tourism Ireland to increase Ireland’s share of the global tourism market and has now reached its 11th year.

This year it involved 100 delegates form top British-based inbound tour operators doing business with 41 Irish tourism organisations.

The tour operators included China Holidays, Miki Travel, Insight Vacations and JAC Travel. Also introduced at the event was the Wild Atlantic Way, Ireland’s first long-distance touring route which stretches from Donegal to Cork.

The route comprises a central thoroughfare with alternative loops and trails to encourage people to explore all that the west coast has to offer.

Wild Atlantic Way were represented at this year’s event

Since acquiring CHQ last month, CHQ Dublin Ltd has outlined development plans to turn the units along George’s Dock into a culinary destination with restaurants and gastropubs

set to line the row.

Lisney has been tasked with finding at least two complementary businesses to locate in the conservatories and vaults adjacent to Ely Bar & Brasserie in the first phase of this plan.

CHQ Dublin Ltd, which is led by Neville Isdell, former chairman and chief executive of The Coca Cola Company, is also looking at ways to integrate and promote the general Georges Dock area and the CHQ building. It has recently established a partnership with the DDDA for the Oktoberfest event and the upcoming Christmas Festival.

The space is ideal for a variety of offers including traditional or ethnic restaurants; boutique bars/ café bars or venues,” said Hugh Markey, director at Lisney. “With each of the two units offering 928 sq m, this presents a very special opportunity for operators to put their own stamp on the space. We are seeking best in class operators which will help transform CHQ into a venue that is vibrant and energetic - a world class, destination for locals and tourists alike. Think Quincy Market/Faneuil Hall in Boston by way of a roadmap.”

WiNNerS OF ALL-ireLAND cArverY cOMPetitiON ANNOUNceD

Harvey’s Point hotel in Donegal and The Elm Tree in Cork have been crowned Ireland’s best hotel and pub carvery venues respectively in the fourth annual Great Carvery of

the Year competition.

For the second year running, Donegal hotel Harvey’s Point took home the top gong for Great Carvery Hotel of the Year, while, for an incredible third year in a row, The Elm Tree in Cork was crowned Great Carvery Public House of the Year. The winners were unveiled by rugby ace Sean O’Brien in front of a packed house at the Great Carvery of the Year Grand Final at the Herbert Park Hotel in Dublin.

Launched in 2010 by Unilever Food Solutions Ireland, Great Carvery of the Year is an all-island search for Ireland’s best pub and hotel carvery. Speaking at the final, Head Judge and Business Development Chef at Unilever Food Solutions, Mark McCarthy said: “The carvery is an institution in Ireland and I am hugely impressed every year by not only the response we receive from operators, but by the calibre of entries we receive. I know that times are tough for a lot of pubs and hotels because of the difficult economic climate, but I strongly believe that carvery is something truly unique to Ireland and that we have to continue showcasing it as one of our foodservice industry’s unique selling points.

Harvey’s Point hotel in Donegal named best for carvery

The CHQ building in Dublin’s Docklands


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Wolf Blass wins prestigious ‘International Red Winemaker of the Year’ award at the International Wine ChallengeWolf Blass wines was awarded the title of ‘International Red Winemaker of the Year’ at this year’s International Wine Challenge in London, held last June. Wolf Blass was one of three finalists for each of the International Red Winemaker and International White Winemaker of the Year awards demonstrating the strength of their winemaking skills across all wine style

tullamore DeW at castlepalooza 2013This year Tullamore D.E.W. was delighted to continue their sponsorship of the extremely popular Castlepalooza, the three day music & arts festival that took place between 2nd to the 4th of August in Charleville Castle, Tullamore. This is the second year that Tullamore D.E.W. has been involved with Castlepalooza, which the Sunday Business Post has called “The best little music festival in Ireland”, as it continues to support local and national cultural events.

Wolf blass Wines Announce Partnership with Leinster rugbyWolf Blass is pleased to announce that from the beginning of the 2013/14 season they are to be the official wine partner to Leinster Rugby. These are the results of the dedication and commitment to excellence, from the front line to the back-office staff, which both Wolf Blass and Leinster Rugby share and which has seen them both become amongst the top performers in their respective fields.

chris Hatcher of Wolf blass visits DublinWednesday 24th July saw the return to Ireland of Chris Hatcher, chief winemaker of Wolf Blass wines, while on a visit to the northern hemisphere which he is certainly not to forget. The preceding Thursday Mr. Hatcher was in London collecting the prestigious International Red Winemaker of the Year at the International Wine Challenge, a significant achievement given the rigorous demands of this well-renowned competition that is now in its 30th year.

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CheF PRoFILe

Ian Usher Bijou is a popular and authentic neighbourhood bistro in the south Dublin suburb of rathgar. Offering a relaxed dining expe-rience, the award-winning Bijou Bistro serves modern French irish food, with a particular emphasis on fresh, home-grown ingredients. Bijou, which has been a city favourite for over 15 years, also offers an innovative, yet classic cocktail selection, with an experienced team having chosen an outstanding range of quality wines to complement the menus.Tell us about your career to date?

I started working in a kitchen at 15 years old, initially as a kitchen porter. I was working with my cousin, Mark, who brought me on to preparation. I loved the buzz of being part of a team and really enjoyed learning about different food. I followed Mark to McGrattans and then on to Kilkea Castle, returning to Dublin after three years. I then took up a position in the Fitzwilliam Hotel and following a chance encounter with Kevin Thornton, ended up in his kitchen. It was while working there, under Graham Neville, that the real passion for food exploded in me. I spent four years working with Graham, while also studying; he took me under his wing. He was a brilliant trainer and I owe my passion for menus and food to him.

Following my time with Graham, I went onto work in Bang Restaurant, where I won the top prize in the Young Chef of the Year competition (Eurotoques). While there, I spent some time in Arzak Restaurant, San Sebastian, along with Mint Restaurant. I then took up my first Head Chef position in Café en Seine under the guidance of Ray Byrne and Ray Hingston, followed by a stint as Head Chef in the Morrison Hotel. I also did a short stint in the Greenhouse before taking the position of Head Chef in Bijou in November 2012.

What’s your favourite thing about working at Bijou?

I love the open kitchen and interacting with the customers; it’s great to hear their comments first hand. Our new management team, Shane Molony and Stephen Maher are a great young addition to Bijou. Work doesn’t feel like a task when you’re surrounded by like-minded people on the team.

if you weren’t a chef, what career path would you have taken instead?

I have no idea, but I have been told a hairdresser!

Do you a have a guilty food pleasure?

Fast food on the way home from work (curries and kebabs included).

Where do you take inspiration for your dishes?

I love different textures and opposite flavours in one dish.

Do you have a favourite celebrity chef?

I admire Tom Kerridge greatly. Neven Maguire is also a favourite of mine.

What food do you most enjoy making for yourself when you’re off duty?

I try not to cook when I’m off duty! My mam usually musters up a coddle – delicious!

if there was one thing you would change about the irish restaurant industry, what would it be?

Work ethics. When entering this industry, it’s pretty obvious that you’re going to be working when most people are out enjoying themselves. It needs to be emphasised to young people going into the hospitality the meaning of ‘hospitality’; part of the job is working weekends and evenings, when perhaps your friends are out watching the match. It’s very difficult to be dedicated and only work 39 hours a week as a chef.

How important do you think it is to keep VaT for the hospitality industry at 9%?Adrian Cummins from the RAI made a very good, yet simple point recently: A restaurant turning over €10k will need to fork an extra €450 per week to the Revenue - that €450 is a salary. So we definitely need to keep VAT at 9%. Supermarkets such as M&S can sell ‘Dine in for Two’ meals with zero VAT. That makes it difficult for restaurants.

Bijou, 49 Highfield Road, Rathgar, Dublin 6

Phone: 01 4961518 www.bijourathgar.ie

Unit D1, North City Business Park, North Road, Finglas, Dublin 11. Phone: 01 8081373 Visit Our Website on www.erg.ie

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KC PEACHES

KATIE CANTWELLOF


since Katie Cantwell arrived to this island from seattle in 2005 her business KC Peaches has seen growth that seems unrealistic in the face of an economic downturn. With the third branch of KC Peaches recently opened in the epicentre of Dublin City and a burgeoning corporate catering business, the potential for her brand seem limitless. With an outlook as positive as Katie’s her businesses success has been no accident as Des Doyle of Service finds out. Photos by Ruth Medjber

Your philosophy is to serve food at the freshest and most nutritious it can possible be, how do you manage to do that on a large scale?

First and foremost our goal is to provide locally sourced, all natural food at an affordable price. Because we prepare everything from scratch, from the pastas to the salads to the hot main dishes in the restaurant it became easier to provide fresh food as the business grew. We discovered it takes almost as much time to make one batch of something fresh like pesto as it does making a batch of five. For us, scaling has been an essential part of our survival.

Do you think moving away from you homeland was the catalyst for you to excel in your career?

I did recently think of that when I began to ponder when or if I would ever return home in the future. I do want to stay in the same industry that I’m involved in Ireland but I think it may be more challenging to do in Seattle. I think that moving away from America made me less inhibited and more inclined to take risks as the fear of failure is not as high because you’re not subjected to the same kind of scrutiny from your peers.

You’ve seen many changes in the industry and economy since establishing the business in 2005, what measures did you take to defend against these challenges?

From the start our mission was to offer people affordable food and our model was more suitable for a value-led economy, so in a way it hasn’t really changed that much from day one. The lunch trade has definitely changed significantly over the years; people seem to be lot more conscious of their money and savvy of where to go to get value.

Can you see KC Peaches expanding outside of Dublin?

It’s hard to say at this point but we are constantly thinking about our next move. We are awaiting planning permission for a new space in the Dublin area, so we should hear in the next month if we’ve been successful or not. Beyond that, if I was to go outside of the capital it would be employee driven. If some of our staff really wanted to open a branch in Belfast for example, then of course I would be all ears.

You have over 100 employees at the moment, what do you look for when hiring?

Generally I look for people with common sense and who can work on their own initiative. We usually look for people with experience in the industry, but it’s not an essential attribute for getting a job here.

Our goal is to provide locally sourced, all natural food at an affordable price

Service OcOtber 201310

You’re obviously very busy with the day-to-day running of the business, how do you avoid stress?

I think it’s important to compartmentalise. You have to be able to say goodbye to yesterday. If there are problems in business the worst thing you can do is dwell on them because ultimately it doesn’t do anyone any favours. There are always going to be problems but the trick is to appreciate what you have achieved, and focus on future plans.

You outline in the philosophy of KC Peaches that eating correctly is important for you mental health, is this something you personally adhere to?

Absolutely, I firmly believe that you are what you eat, so the consequences of not eating properly can hinder you as much as anything else in your life. What people consume is mainly what drives them, so constantly eating the wrong food stuffs will eventually have a negative effect on your physical and mental well-being.

is there any advice you would give someone thinking of starting a business in this sector?

In the first few years I did stress-out a lot and you really can’t let that happen. You need to stay positive and always be looking two days ahead. When I moved here I missed home, especially my friends and family. Moving from the corporate world to what I do now was a huge departure and it meant being a lot more hands-on. If someone is moving into this industry they need to be prepared to do everything and to gradually grow a strong team around you. We’re very lucky here because the people that work with us are amazing and I’m very thankful to have them.

The catering side of your business is very successful also, how did it grow?

It was word of mouth at the beginning and it mainly still is. Some people are still surprised to hear that we do catering for companies, but it is an integral part of our business and I love working on that side of things. We will look at undertaking a strong marketing campaign for the catering side to gain awareness in the near future.

Would you be tempted to get involved in media?

Not really, I really like the nuts and bolts of the business. I am a geek for numbers! Numbers are my Zen place, I enjoy seeing the facts.

How important do you think it is to keep Vat at 9%?

It’s hugely important for our industry and I recently emailed my local TD’s outlining its importance. If it did return to 13.5% VAT I think the negative impact would have the potential to send shockwaves through this sector and it needs to be avoided.

The Wine Cave branch on nassau street is based in a tourist dominated place of the city; have you seen a noticeable increase in footfall due to The gathering? It’s hard to calculate, especially with this summer’s weather being amazing! This did have a negative impact on the business as most people wanted to eat out, but since September we have far exceeded our expectations. Overall The Gathering has had a positive impact. I was in America for ten days in July and I saw some ads on the Travel Channel for The Gathering. The marketing campaign was very strong and it breathed new life into the tourism industry in Ireland.

You’ve sold deal offers through MenuPages, how has that helped your business?

I think selling the deals have helped in two ways. We have primarily only used MenuPages as I felt that the people who buy the offers are already interested in food, and the potential for repeat business is higher. Another positive outcome has been the reviews that appear online which have been amazing and feedback like that is always welcome!

KC Peaches,28-29 Nassau Street,Dublin 2.

T 01 633 6872

@kcpeaches

54 Dame Street,Dublin 2

T 01 645 5307

Unit 10A Trinity Enterprise Centre,Pearse Street,Dublin 2

T 01 677 0333

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Overall The Gathering has had a positive impact

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ask any tourist that has visited Ireland to name a standout feature of their stay, or ask any Irish emigrant living abroad what they miss almost as much as their friends and family back home, and you’ll get the same answer; the hospitality. Ireland, as a country, is renowned for its restaurants, quality of fresh food and being the ‘land of the hundred thousand welcomes’.

the Minister for Finance, Michael Noonan t.D., showed great wisdom and vision in July 2011 by implementing a reduced vAt rate of 9% from 13.5% as a job stimulus measure, known as the ‘Jobs Initiative’. The impact of

the lower vAt rate on the restaurant, hospitality and tourism industry since then has been profound.

While we fully appreciate the difficult decisions facing the Government in framing budget 2014, we have set out below 9 reasons why vAt should be kept at 9% for tourism: 1. Approx. 15,000 jobs have been created in the restaurant/tourism industry since the vAt reduction in July 2011.

2. An expected 5,000 jobs will be created in next 12 months if 9% vAt remains in effect. ibec estimates that a reversal of this measure would put 10,000 jobs at risk in this sector.

3. the restaurant sector employs 64,000 people (1 in 4 tourism jobs) and contributes a total of 2 billion to the Irish economy each year.

4. the creation of 15,000 jobs has resulted in savings to the exchequer of 205 million to the Social Welfare bill. 15,000 jobs equates to 15,000 off the live register, 15,000 paying PAYe, PrSi and 15,000 spending in the irish economy.

5. 9% VAT does not cost the exchequer 350million as estimated by the Dept. of Finance. A recent report from Deloitte/Fáilte ireland and a separate submission report from itic found the cost was actually €90m (based on revenue vAt receipts and cSO data)

6. the reduction in vAt has been passed on to consumers. evidence is based on a Dept. of Finance analysis of the effects of the vAt change, published last December and based on cSO data for the period up to June 2012.

7. improved value for money perception across all overseas visitors as well as irish consumers.

8. vAt MUSt be retained into 2014 and beyond in order to remain competitive. by european standards, ireland is at the higher end of the VAT rate, with countries such as Portugal at 6%, France and Germany at 7% and Greece at 6.5%.

9. renewed growth in overseas tourism numbers and earnings. Overall trips to Ireland for the first seven months of 2013 were up by 6% compared to the corresponding period in 2012 (cSO 2013). 3,904,400 overseas visits to ireland during the seven-month period.

budget 2014 needs to be a Pro-Jobs budget. With over 415,000 people on the live register, the hospitality industry has the ability to fast-track employment, re-skill the unemployed and create job opportunities with immediate effect. Now is NOt the time to increase the vAt rate to 13.5%. Now is the time to sustain economic competitiveness in ireland and employment growth in the tourism and hospitality sector by keeping vAt at 9%.

is not the time to increase 9% VAT rate

NOWby adrian Cummins, ceO of the rAi

Budget 2014 needs to be a Pro-Jobs Budget

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WIne oF the month

CoCktaIL oF the month

cOcKtAiL & WiNe OF MONtH

the tuLLamoRe D.e.W. “IRIsh manhattan”The world’s most iconic skyline owes a great deal to a strong band of Irish immigrants, who made the journey from Ireland to New York in search of work. These men welded and riveted the towering skyscrapers of Manhattan, earning the money that would soon take their families along the same Atlantic journey and eternally embed them in the fabric of New York. This one’s for them: an American classic that expresses itself in a truly Irish fashion.

Just south of the Long Island Ice Tea you’ll find the ‘Manhattan’, and just east of which you’ll find the “Irish Manhattan”. Despite the bitters adding to the inherent spice in the Tullamore D.E.W, it’s a verysmooth and approachable drink that reflects the Irish experience. Combining ingredients from all over the world, it expresses itself in a distinctively Irish way.

• Stir 50ml Tullamore D.E.W. Original, 15ml Sweet Vermouth, 5ml Maraschino Liqueur and dashes of Angostura and Orange Bitters together quickly over ice.

• Pour into a chilled coupette glass, zest an orange twist over surface of drink, spiral and drop in to the glass

• Garnish with Maraschino Cherry

Cono suR sIBaRIta’s seLeCtIon CaBeRnet sauVIGnon

Cono Sur’s on-trade exclusive brand, Sibarita’s Selection, channels all of the company’s expertise into an affordable house wine range that is approachable, fruit-forward and great with all types of food.

Here we suggest the Cabernet Sauvignon, given that the days are shortening and cooling down, so this rich and warming red would be perfect with all hearty red meat dishes, stews and grills. Plum, raspberry and sweet spices on the nose appear again on the palate along with chocolate and subtle hints of vanilla in a ripe and smooth red that lacks any of the greenness of lesser Cabs.

Also available in the Sibarita’s Selection range are a Pinot Noir, Merlot, Sauvignon Blanc and Chardonnay, all of which together on a wine list would round off a house wine selection perfectly and offer something for everyone.

Cono Sur wines are exclusively distributed in Ireland by Findlater Wine & Spirit Group. See www.findlaterws.ie for more, or follow them on Twitter @FindlaterWSG.

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AreA PrOFiLe

nestled on the banks of the river nore, the medieval city of Kilkenny has always been a popular destination for tourists, and with the recent explosion of culinary treasures emerging across the city, there has never been a better time to visit, Ciara Warnock takes a tour.

With the fairy-tale Kilkenny Castle dominating the city skyline, Kilkenny (meaning Church of Cannice) is steeped in lore and heritage. This truly is the Ireland that tourists always imagine – but in a positive way. Since being elevated from town

to city status in 1609, Kilkenny has gone from strength to strength. Famous for its wonderful historical architecture, the city and county are also famous countrywide for their proud hurling tradition, a sport ranked second place by CNN in its “10 sporting events you have to see live”, after the Olympic Games and ahead of the FIFA World Cup. Kilkenny folk certainly take their sport seriously. Sport however, is just one important aspect of this vibrant city. Kilkenny maintains a rich arts and crafts culture and is a hotbed of artistic celebration with annual arts festivals including The Kilkenny Arts Festival and the world famous Cat Laughs Comedy Festival, there are plenty of opportunities, and reasons to visit .

If you do decide to take a trip to The Marble City (so called because of the local black limestone which can be seen all over town) make sure you arrive hungry – although a morning exploring the grounds of the majestic Kilkenny Castle will soon work-up an appetite. ristorante rinuccini, situated opposite the gates of the castle, is an experience truly fit for royalty. For the past 23 years, Antonio Cavaliere has served up classical Italian cuisine in elegant surroundings. The atmosphere is slightly formal, but in an understated and relaxed way with crisp linens and sparkling silverware. Lunch at Rinuccini is a treat for all the senses and their Calamari is among the best I have ever tasted – crisp and light, without a hint of rubber. Another classic dish, Spaghettini Con Gamberoni was awash with fresh Kilmore Quay prawns, extra virgin olive oil, garlic, basil with a touch of chilli and worth the trip alone. Finish your meal with a creamy, authentic Tiramisu and an espresso, followed by a well-deserved nap, you will need it.

On William Street, Café sol has developed something of a cult following and is very popular with the Kilkenny hipster pack. It’s all in the name here, and Café Sol certainly lives

up to it. The atmosphere is warm and vibrant and the food is classic med with quality Irish ingredients. Vegetarians are well catered for, as are children, with not a nugget in sight. With a second branch, Sol Bistro in the picturesque Thomastown, it is definitely worth a visit.

Since the opening of Campagne in 2008, Kilkenny natives have been aglow with the excitement inspired by Chef Garrett Byrne’s culinary escapades. Garrett’s mouth-watering creations have resulted in Campagne being awarded Kilkenny’s first Michelin Star, one of only nine in the country. The early bird menu is fantastic value for money at just £29 for three courses leaving you no excuse. A trip to Kilkenny would be wasted without a visit to Campagne to sample the many delicious dishes in Garrett’s repertoire.

Another popular Kilkenny institution is Zuni Hotel and restaurant. Chef Maria Raftery presides over this award winning kitchen and she does it very well indeed. Try the Roasted Wood Pigeon with Marinated Salted Pears and Chocolate to start, or the Mushroom and Parsnip Wellington, with a Parsnip Crisp. Daytime dining is a more relaxed affair and the overall ambiance is laid back elegance, making it very to leave.

For the Francophiles among us, a visit to Lautrec‘s Brassiere is the way to go. The popularity of this French Bistro spawned a second outlet in Carlow town – that says it all.

For a more casual lunch, a trip to Blaa Blaa Blaa sandwiches is a must, for a sandwich that could compete with New Yorks finest. A blaa is a soft white roll synonymous with Waterford and Kilkenny, and this place makes the best. Located on Canal Square, many locals consider this to be the best purveyor of sandwiches and coffee in the city and it’s tough to disagree. Try the spiced beef, salad, mustard and horseradish or the breakfast blaa that will sort out even the foggiest of heads the morning after the night before.

Ciara Warnock visits...

The Marble City{ }


Leading Suppliers

Another casual option to consider is The Restaurant at The Kilkenny Design Centre. Homemade soups, stews, freshly prepared sandwiches and creamy cakes are the order of the day here – and they certainly know what they are doing. Once confronted by the array of sweet treats on offer, the diet will be out the window. Don’t worry, you would be crazy to try and resist, you are a mere mortal after all.

Of course, no visit to Kilkenny would be complete without a trip into Langton’s House Hotel, a Kilkenny institution for many years. With a boutique hotel, a nightclub, restaurant, bar and The Marble City Tea Rooms, all angles are covered. Don’t be surprised if you stop in here for afternoon tea and end up still there for breakfast, that’s the magic of Langton’s, be prepared.

ristorante rinuccini specialises in classic italian cuisine

Langton’s has all angles covered with their hotel, bar, nightclub, tearooms & restaurant

chef Garret byrne of campagne was recently awarded a Michelin StarZuni is a favourite of Kilkenny locals

Service OcOtber 201318

Wayne Stehbens has been responsible for the exceptional wines of Katnook Estate since its inception over 30 years ago, making him one of australia’s longest serving winemakers. In 1979 Wayne produced his first vintage in the historic Katnook woolshed and he has been at the winemaking helm ever since,. In 1980, Wayne made the first commercial Katnook Estate wines, which were met with immediate acclaim. These wines won 49 awards in their first year. He speaks to Service about the latest selection of Katnook’s delicious wines.

as a top wine taster what do you look for before introducing it to the marketplace?There’s no one-thing that I seek out in a wine but I like to see wines which have balance and finesse with a bit of complexity also. What is the process for wine creation at Katnook before it reaches customers?It all starts from the vineyard, our management practices are top class. Right from the first berry assessment to the onset of vintage we begin to formulate our plan. Mother Nature also throws some curve balls every vintage but it’s something we’re always prepared for.is climate change one of the most prominent challenges facing the industry?For many regions in the world I think it has already had an impact on wine styles, in some places this has been dramatic. In Coonawarra we have had minimal effect so far because we are prone to cool ocean breezes. In the simplest form we can see vintages are happening a little earlier. Your father worked on the Katnook estate as general manager, what impact did he have on you?If it had not been for a small quirk of faith, I probably would be a builder! I still enjoy building. I have three ambitions in life, one was to build a sports car, put a boat together and lastly build a house. I’ve two out of three done so far, the house is still yet to be built.

alcohol sponsorship has become a contentious issue in ireland, what impact would a ban on alcohol advertising have on your industry?When I think of all the major sponsorships in big sports events I don’t recall any wine brands heavily advertising, it’s usually beer brands as far as I can see. The culture of mainstream sports like soccer and beer are very connected. I don’t envisage a potential ban on alcohol sponsorship effecting wine in general.restaurants are constantly looking for cost-effective wines that are popular with their customers, what does Katnook have on offer that falls into that bracket?Katnook has something on offer for any type of restaurant. The Katnook Estate range is perfectly suited to fine dining while our Founders Block range is suited to everyday drinking. For high end drinking we have Odyssey and Prodigy which are suited to special occasions and are guaranteed to make a big splash. You’re a big tennis fan; do you have a favourite player?I really like Roger Federer, his approach to game is exceptional. He rarely shows his emotions but when he does its special. What makes Coonawarra different to other wine regions? It’s the soils and the climate, that gives Coonawarra it’s great flavours and characters that you can’t find anywhere else. Coonawarra has providence and that’s the difference.

Katnook Estate’s

Wayne Stehbens

Click on, step out.

For all enquiries call: 01 2405528 or email: [email protected]

COMING

SOON!!

French Foodie’s Top 5 Sandwiches

Who doesn’t dream of a good sambo on their well-deserved lunch break? This month I decided to tell you about the best sandwiches I’ve tasted in Dublin City centre. These succulent sandwiches are gourmet, freshly made and full of flavours; they’re perfect if you are looking for a satisfying yet affordable quick lunch. Dublin has some fantastic spots for sandwiches so there is really no reason to go for that minging €3 chicken fillet roll.

1. The Porcetta from

The Fumbally

The Fumbally is a spacious, bright café with quirky décor, high ceilings and commu-nal tables. Their menu is simple, offering a range of inexpensive options with Mediter-ranean and North African influences: salad plates, falafel, avocado on toast and the most amazing porcetta sandwich. This sambo has a special place in my heart. Using un-believably good ciabbata, it’s filled with slow roast pork, caper mayo and spiced apple sauce, plus it only costs €6. It’s juicy, moist, it drips everywhere and will not dis-appoint you. For vegetarians, I’d recommend their falafel wrap, only a fiver and deli-cious too!The Fumbally, Fumbally Lane, Dublin 8. http://thefumbally.ie

Need new ideas for your Sandwiches?Look no further! Ketty Elisabeth is one Ireland’s most influential bloggers. Her beautiful blog, frenchfoodieindublin.ie has garnered a dedicated fanbase from far and wide and she has recently appeared in the national press. The rise of the blog’s popularity has culminated in therecent launch of Ketty’s French Foodie & Wine Tours of Dublin. For more infogo to www.frenchfoodieindublin.blogspot.ie

2. The Roast Beef sandwich

from Brother Hubbard

‘This is the café you’ve been looking for” is written

above their door and I can only agree. Brother Hubbard

is exactly the café that Dublin needed: good food and

great service. Everything on the menu is freshly made

on the premises (salads, sandwiches, soups and baked

treats) and served by friendly staff. Big thumbs up to

their roast beef sandwich that is one of the best in

Dublin, made with bread from Arun Bakery, roast beef,

a light horseradish cream, caramelised onion, tomato

and rocket (€6.90). It’s filling, fresh and comes with

one of their beautiful salads of the day. They also

do the hot sandwich of the week and if you’re lucky it

might be the one with slow roasted pulled pork celeriac

and chive remoulade served between 2 griddle slices

of sourdough and a large portion of one of the salads

(€9.50). Brother Hubbard’s food is so good that it’s

always packed for lunch, but don’t worry as they’re

organised and will sort you out with a table in no

time!Brother Hubbard, 153 Capel Street, Dublin 1 http://

brotherhubbard.ie3. The Grilled Chicken Sandwich from Paris Bakery

Paris Bakery is a litt

le

piece of France on the

northside of Dublin Ci

ty

Centre, located on Moo

re

Street. With many different s

andwiches on

the menu, served in ha

lf baguettes, ciabatta

or focaccia bread; the

re is always something

tempting on the menu.

Try their sandwich fil

led

with grilled chicken b

reast, lettuce, tomato

es,

sautéed onions and pep

pers (€5.80 eat out/€6

.80

eat in). It makes a h

uge difference to a

chicken sandwich when

it’s made with a real

French baguette and fr

esh ingredients, you’l

l

taste it straight away

: it’s magnifique! As

well as being a bakery

(selling the traditio

nal

French baguettes, croi

ssants and other

delightful pastries) a

nd a restaurant, you c

an

now purchase many Fren

ch products in their

grocery shop.

4. Phibsboro or Marino from

Dublin City FoodA sandwich heaven recently opened on Andrew Street

in Dublin 2, Dublin City Food is a new deli café that is definitely worth a visit. On the menu you’ll find 7 hot sandwiches named after different areas of Dublin, all €6.50. Their meats are Irish and either smoked or roasted in their basement area, served on sourdough or granary bread with a ruby slaw on the side. My heart is torn between Phibsboro and Marino, having tasted both I can guarantee they are each great choices. Phibsboro is made of pulled pork, ruby slaw, scallion and hot sauce. The Marino is a roast sirloin beef sandwich with horseradish and red onion. Sandwiches are available to eat in or take away and the staff are attentive and friendly. Dublin City Food, 7 St. Andrew Street Dublin 2 http://dublincityfood.ie/index.htm

The Californain Bagel from Itsa

Bagel

Bagel Now you might

disagree and think a

bagel isn’t a sand-

wich but it’s pretty

close and this one

is so good you won’t blame

me too much. You might wa

nt something

different, so a bagel is a

good alternative to a reg

ular bread

based sandwich. Itsa can b

e found at a few locations

around Dub-

lin and their signature ba

gel menu is ideal for a qu

ick lunch.

Let me tempt you with thei

r Californian, an onion ba

gel with ba-

con, avocado, mozzarella,

lettuce, basil mayo and bu

tter. You can

almost feel the California

n sunshine while devouring

it. A must-

try! Itsa, various locatio

ns around Dublin http://it

sa.ie

Leading Suppliers

ON tHe bLOcK/JObS

DUbLiNThe Michael Collins Pub, Rush, Co. Dublin€30,000 Restaurant / bar / hotel to let|2,900 sq. feet (269 sq. metres)

Great Restaurant with a ready-made client base.

Opportunity to build an exciting restaurant business in Rush, Co Dublin. The restaurant is fully fitted to a very high level of finish and comes complete with; internal bar, extensive kitchens, ample storage and food preparation areas.

There is a smoking area along with male and female bathroom facilities.

The location benefits from being above one of the busiest pubs in the region. This provides for an immediate target audience for the new operator.

DONeGALSister Sara’s, Port Road, Letterkenny, Co. Donegal€250,000Restaurant / bar / hotel for sale|14,230 sq. feet (1,322 sq. metres)

Well established bar and nightclub located in a high profile position on Port Road in the centre of Letterkenny town. The premises enjoys an excellent location close to all of Letterkenny’s amenities, neighbouring occupiers include Letterkenny bus station, Tesco and Letterkenny IT. The property comprises a modern license premises which has been fully refurbished extending to a total of 1,322 sq m (14,230 sq ft) over three levels. Sister Sara’s is finished to a very high standard throughout and is laid out to provide a bar / lounge at ground floor, a large bar / function room at first floor and a nightclub at basement level.

Well established bar and nightclub located in a high profile position on Port Road in the centre of Letterkenny town.

The premises enjoys an excellent location close to all of Letterkenny’s amenities, neighbouring occupiers include Letterkenny bus station, Tesco and Letterkenny IT. The property comprises a modern licensed premises which has been fully refurbished extending to a total of 1,322 sq m (14,230 sq ft) over three levels. Sister Sara’s is finished to a very high standard throughout and is laid out to provide a bar / lounge at ground floor, a large bar / function room at first floor and a nightclub at basement level.

DUbLiNNoble house Restaurant, 17 Dame Street, Dublin 2.Rent Negotiable Restaurant / bar / hotel to let|2,275 sq. feet (211 sq. metres)

4 storey over basement building on Dame Street, close to the intersection of South Great Georges Street. The property has dual aspect with access from Dame Street and Dame Lane. Ground floor and basement with the benefit of restaurant use c. 211.35 sq m / 2,275 sq ft.

Location:Located on the south side of Dame Street with large volumes of pedestrian and vehicular traffic. Easy access to numerous Dublin city bus routes. Nearby occupiers include AIB, Spar, City Pharmacy, Crackbird

PrOPertY OF tHe MONtHThe hilton Dublin, Charlemont

Place, Dublin 2.Price on application

Restaurant / bar / hotel for sale

Savills are pleased to offer for sale The Hilton Dublin, a leading 4 star Dublin hotel comprising 193 air-conditioned bedrooms, lounge, bar, restaurant, excellent conference facilities, fitness centre and car parking.

This city centre hotel occupies a prime location overlooking the picturesque Grand Canal and is adjacent to the LUAS green line. Stephens Green and Grafton Street, Dublin’s main recreation and shopping areas are nearby and the hotel is surrounded by a number of high profile office occupiers. The hotel is offered for sale with the benefit of a hotel management agreement with Hilton Hotels (Ireland) Limited, part of Hilton International.

JObS Full time restaurant Manager required for KC Peaches, nassau street, Dublin 2.

This job contributes to KC Peaches success by leading a team of customer service assistants to create the best possible environment for customers to enjoy our food & beverages.

- Must have 2 years retail experience.- 1 year management experience.- Ability to manage store operations independently.- Ability to manage multiple situations simultaneously.- Knowledge for customer service, knowledge of supervisory practices.- Ability to plan and organise.- Problem-solver, team-builder, concise & clear communicator, leadership & coaching skills, prioritization skills.

restaurant supervisor required for 101 Talbot street, Dublin 1.

The 101 Talbot is one of Dublin’s best-loved restaurants thanks to excellent modern cooking and vivacious service. It boasts great food, friendly staff, buzzing atmosphere and full bar licence. The 101 is highly acclaimed and recommended in many guides.

Requirements:- Successful track record.- A strong team leader.- Pro-active problem solving and planning.- HACCP or food safety certificate.- Fluent English.

Senior Chef required for browns barn bar & Kitchen, City West, Co. Dublin.

To contribute to customer satisfaction through the preparation of high-quality food items in accordance with high standards and to maximize customer satisfaction and profitability through Food and Beverage service.Requirements:

- Must have previous experience in a similar position.- Must be standards driven and detail-oriented.- Must have the ability to multi-task in fast-paced environment.- Must be flexible with regards to hours.- Must have a good command of the English language.- Must have excellent self-presentation.- Must have detailed knowledge of HACCP and Health and Safety legislation.- Must have relevant professional qualification.

Position supervises day to day restaurant operations; assists with promotion and menu planning, maintains sanitation standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and associate satisfaction is achieved while maintaining the operating budget.

Requirements: - Prior experience in 5 star Food and Beverage Service.- A degree from an accredited university in Food Service Management, Hotel or Restaurant Management is beneficial.- Be able to provide examples of achieving/exceeding goals.- Be able to provide examples of Guiding, Directing, and Motivating Subordinates.- The successful candidate must have fluent English and have the ability to communicate effectively their expectations and objectives.- Exceptional Customer and Personal Service Standards.

Marriott International is an equal opportunities employer committed to employing a diverse workforce.

JOb OF tHe MONtHrestaurant Manager required for The saddle room restaurant at The shelbourne Hotel, 27 st. stephen’s green, Dublin 2.

Nev

er h

ave

an e

mp

ty s

eat

wit

h

taste the differencewww.echowater.ie

Echo Water Unit D1, North City Busines Park, North Road, Finglas, Dublin 11, Ireland

Phone: 00353 1 814 0886 Mob: 00353 87 815 85 88 [email protected]

Service October 2013

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Transcript of Service October 2013