Irish Bartender

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2 House PourNews from Irelands bar and hospitality industry

6 Liqueurs & ShotsIrish Bartender chats to Szabi Sandor, chief mixologist and head barman at the Octagon Bar in the Clarence Hotel about how to assemble the perfect cocktail

12 Bucking the Trend? Darragh Keogh catches up with some well known faces in the industry

14 Something a Little Different Oktoberfest at Dublins Porterhouse pub chain

16 Standing Out From the Crowd The Glenview Hotel in Wicklow

18 International View Discover your hidden taste for beer in Munichs Hofbruhaus

20 Spanish Sizzlers Spanish wines for you to try

22 Nothing Added, But TimePremium tasting ciders from around the globe

24 Passionate About Food? Irish Bartender considers the importance of installing high quality catering equipment

26 Something for the Weekend Bar reviews from around the country

30 Dates for your Diary Events in your town

Published in Ireland by: Coffey Media

Editor: Aisling Donnelly Sales and Advertising: Coffey Media T: 0404 601 00 M: 086 844 8459 E: [email protected]: Creative Mediaworks M: 086 1937405 E: [email protected] Print: Ross Print Services T: 01 287 6612 E: [email protected]

is a trade publication and can only be distributed through selected venues or individuals. Views expressed in do not necessarily represent the opinions of the editors or publishers. No responsibility is accepted by for the accuracy of the advertisements or information with the publication. All material forwarded to the magazine will be assumed intended for publication unless clearly marked Not for Publication. Reproduction in whole or in part without expressed permission of the publisher is prohibited.

2009

Issue 6 Nov 2009

At Our rECENt PHOtO SHOOt with Szabi Sandor, head barman and mixologist at the Octagon Bar, in Dublins Clarence Hotel, Irish Bartender realised fairly quickly that it was in the presence of a man who is at the very top of his game. Szabi, who hails originally from Hungary but has been settled in Ireland for three years, won the coveted National Cocktail Championships back in February for his Smirnoff based russian Passion and created just under twenty cocktails from scratch in little more than an hour, at our request. read more about how to make the perfect cocktail (pg6). With a full round up of events and reviews for your town, Irish Bartender is a one-stop-shop for the hospitality and pub industry. Each month, Irish Bartender is distributed to pubs, wine bars, clubs, restaurants and hotels in Dublin, Wicklow, Cork, Galway and Kilkenny. You can also pick us up at Musgraves Cash & Carry, nationwide.

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6 | November 20092

H O U s e P O U R

Czech out the Competition!Pilsner Urquell recently announced Jonny Hayes, from OConnells bar in Galway, as the Irish Pilsner Urquell Master Bartender of the Year, 2009. The competition, which was held in the town of Pilsen in the Czech Republic, saw the 9 finalists from across Ireland battle it out for the title and winner Jonny will now go on to represent Ireland in the International Pilsner Urquell Master Bartender final, along with bartenders from seventeen countries in Berlin. The winner will enjoy a special VIP trip to 3 of Pilsner Urquells export markets, to experience the beers popularity. Pictured (left to right); Rafael Agapito (Hogans Dublin), Tara Kelly Mor (The Globe Dublin), David OLeary (The Bierhaus, Cork), Jonathan Christmas (The Blue Note, Galway), Mick Kelleher (The Pavilion, Cork), Patrick Fahey (The Raven, Cork), Jonny Hayes (OConnells Bar, Galway), James Connell (The Salt House, Galway)

Success for BulmersIrish Bartender was delighted to attend the Rich Hall gig in the Olympia at this years Bulmers Comedy Festival. Having just completed its sixth year, the Bulmers International Comedy Festival has become one of the top five comedy festivals in the world, and this

year showcased talents such as Jimmy Carr, Al Madrigal, The Rubber Bandits and (pictured) Michael McIntyre, in his Irish debut. We thoroughly enjoyed the Rich Hall gig, after canaps in Dakota, on South William Street, Dublin 2. Many thanks to our friends at Bulmers for the invite, roll on next year! (Pictured is Marcus Goodwin from Bulmers, Michael McIntyre and Emma English.)

Today FM and Bulmers Light Reveal Irelands Favourite Local Over the next 4 weeks, listeners to the Alison Curtis show on Today FM with have a chance to vote online for their favourite local pub. The Platinum Awards which will be held in association with Bulmers Light will celebrate the special relationship between local pubs and Irish people. One pub from each province will be nominated, and the local with the most votes at the end of the four weeks will be chosen as the best pub, while the voters are in with a chance of winning a very special VIP night for themselves and their friends. Alison will be broadcasting live from each of the four short-listed pubs, revealing to the nation the unique charms of everywhere they visit! To vote for your favourite local in The Platinum Awards, simply log onto Todayfm.com or check out The Alison Curtis Show on Facebook.

How to Keep Cool, with Budweiser Budweiser recently launched an impressive campaign to raise awareness of their Ice Cold range. The campaign includes the Pour Your Own Pint promotion where Budweiser Ice Men were on hand to help participants along, as well as novelty games and staff incentives, where publicans serving Budweiser Ice Cold had the opportunity to win prizes through a mystery shopper campaign. Finally, bar managers with the biggest volume uplift versus last year had the chance to win a trip for 2 to Las Vegas! Served in a 473ml bottle, the Bud Ice Cold is 43% larger than regular bottles, offering drinkers great value for money.

Bernard Dunne Challenges Trivia Experts World champion boxer, Bernard Dunne, recently took time out from his hectic schedule to challenge pub quiz buffs to go ten rounds, at the launch of the National Rehab Powers Whiskey Pub Quiz, in association with the Vitners Federation of Ireland. Dunne, who unsuccessfully defended his WBA Super-Bantamweight title for the first time last month, at the 02 in Dublin, called on trivia experts to register a team for one of the scheduled quiz nights. Quiz nights will take place in around 200 VFI pubs throughout the country during October and all proceeds from the nights will go towards the development of Rehab services nationwide. Teams of 4 can sign up in participating pubs a full list is available on the Rehab website at www.rehab.ie.

H O U s e P O U R

6 | November 2009 3

World Class StyleTuesday, 20th October saw the launch of Diageos World Class Bartender of the Year Award, 2010 in Bentleys Oyster Bar and Grill on Stephenss Green, Dublin 2With the realisation that 2010, is fast approaching, Diageo have wasted no time in launching their annual search for the Word Class Bartender of the year. The cream of Irelands leading establishments attended the event, which took place at Bentleys Oyster Bar and Grill on a wet and windy evening in October, last. At the packed event, Maud Condomine, from Diageo, announced that for the 2010 event, whisk(e)y will form part of the bartenders ultimate challenge, as well as gin and vodka, which were also part of last years competition. The Word Class event is now ranked as the most prestigious bartendering competition,

with entrants from across the globe competing for the accolade Worlds Best Bartender. The programme, which was developed by Diageo Reserve Brands, aims to educate and inspire bartending talent to create exceptional cocktails, service and experiences. Sean Muldoon from the Merchant Hotel, Belfast, and 2009 winner, was on hand throughout the night at Bentleys to discuss his experiences representing Ireland at the global final in London, in July next, and was keen to discuss the importance of events such as these with Irish Bartender. As well as breaking the news that whisk(e)y is to be a new category in the World Class competition, Diageo also announced to the assembled guests a unique prize of an exclusive two night trip to Scotland, as well as a tour of the Taliskery Distillery and a stay at Drummuir Castle, for the winner of the whisk(e)y heat. The World Class 2010 will have a new layered structure, wereby each category heat whisk(e)y, vodka and gin will have two rounds each. During the first round, each bartender will create a bespoke cocktail to sell and trial in their bar and to be judged at the category final. The three chosen finalists cocktails will then compete in the second round of Nosing and Tasting and Speed and Taste challenges in order to decipher the expertise of the bartenders. The 2010 World Class Bartender of the Year competition kicks off on Monday 23rd November.

Niamh Henry and Nigel Smith

(Beacon Hotel)

Dawn Allison (Diageo) and

Gemma Bell (Smarts)

Sean Muldoon and Lisa

McCarron (The Merchant Hotel)

Stuart Courtney, Treka

Zulkeffly and Ryan Sharlotte

(The Merrion Hotel)

Christophe Marsan (Bentleys) and

Massimo La Rocca (Sheen Falls)

Niamh Henry (Diageo)

and Andrew Flood

(Four Seasons)

Christophe Marsan

(Bentleys) and Maud

Condomine (Diageo)

H O U s e P O U R

4 6 | November 2009

42 BELOWMixologists from around the country battled it out in 2 regional heats in a bid to win their place at the 42 BELOW Cocktail World Cup, which takes place in New Zealand in 2010. Dubliner Aaron Wall, Kerrys finest Max La Rocca and Andy Ferreira from Cork were the winners and will fly to New Zealand in March to represent Ireland in the World Cup. The competitors were given a box with 6 ingredients and each had to create a cocktail within 4 minutes, 42 seconds, using a minimum of 3 of the ingredients. Aaron produced the Basil Baby which includes 42 BELOW Manuka Honey, lemon and lime marmalade, strawberries and basil. Max produced 42 Raspberry Street with 42 BELOW Benedictine, tequila, reposado, lemon, raspberries and mint, while Andy invented Lukas Cobbler which included 42 BELOW Vodka, fresh juices and New Zealand Sauvignon Blanc.Judges included Andy Pearson from Something for the Weekend, Nick Munier, Maitre D from Hells Kitchen and Jacob Briars, Vodka Professor at 42 BELOW>

New Look Smithwicks Smithwicks recently unveiled a brand new livery that promises to reinvigorate the brand and increase sales in outlets, nationwide. Currently being installed in every pub across Ireland, this number one ale is sure to find itself back at the heart of the local pub, given its heritage and unquestionable brewing credentials. The new look should go down well with consumers, who are no doubt returning to tried and testing brands in these tough, economic times. The new look will be available in both on and off trade, and theres also a stylish embossed glass, which was designed to give better head performance. Smithwicks can trace its brewing heritage back 1710 in Kilkenny, where the brand is still brewed. The brand will celebrate its 300th birthday in 2010.

The Stars Come Out for ArthurVenues across Dublin rocked to the sounds of Tom Jones, Estelle, Kasabian and Dizzee Rascal among others in celebration of Arthurs Day, on 24th September last. The celebration began with a global toast to Arthur Guinness to mark 250 years since the signing of the 9,000 year lease on the St Jamess Gate brewery. It seemed like the entire city of Dublin was out on the streets celebrating, with the atmosphere rivalling that of St Patricks Day. One of the most historic buildings in the Jamess Gate brewery, Hop Store 13, became a live music venue for the day with more than 2,000 guests dancing and singing along to Tom Jones, while a host of other international acts appeared at venues across the city. Heres to Arthur, and another 250 years.

Tiger on Tap As many of you are no doubt aware, Tiger draught was launched in 10 bars across Dublin and Cork, during the summer months. The pubs included Solas and The Globe, as well as The Long Hall, The Foggy Dew and Tom Barrys. Initial feedback to Tiger on tap from trade and consumers has been extremely positive and it is planned to roll out to additional venues in the coming months. Brand Manager Adrian McGreevy commented, Reaction to Tiger draught has been fantastic and weve had lots of interest from publicans. Weve made the decision to keep it very exclusive and slowly build up the number of venues as its a trying time to launch a premium draught. Were very confident that it will go from strength to strength and become a regular call in top bars around the country.

Mixologists from around the country battled it out recently in two Irish regional heats in a bid to win their place at the worlds most spectacular cocktail making competition in New Zealand in March 2010, and to be crowned the Irish Champion of the 42 BELOW Cocktail World Cup. Over 25 bartenders from all over the country competed in the two heats; one in Dublin (Solas Bar on Wexford Street) and the other in Cork (Suas Bar on South Main Street). Dublin bartender Aaron Wall, Kerrys finest Max La Rocca and Andy Ferreira from the Long Island Bar, Cork were crowned overall winners forming team Ireland and will fly to New Zealand next March to represent Ireland in the seventh annual instalment of the 42 BELOW Cocktail World Cup.

All competitors were given a box containing 6 ingredients and each bartender had to create a cocktail within four minutes forty-two seconds using a minimum of three of the ingredients from the box. The ingredients included; Oxo stock cubes, Tabasco, cloves, Yakult, Lemon and Lime marmalade, basil and a selection of various berries. Aaron, Max and Andy produced the best cocktails of the day. Aaron produced the Basil Baby which included; 42 BELOW Manuka Honey, Lemon and Lime marmalade, Strawberries and basil. Max produced 42 Raspberry Street which included 42 BELOW Benedictine, Tequila, Reposado, Lemon, Raspberries and mint. Andy produced Lukas Cobbler which included 42 BELOW Vodka, fresh Passion fruit, fresh Kiwi, Pineapple Juice & topped off with New Zealand Sauvignon Blanc.

Judges at both Cork and Dublin consisted of Andy Pearson, Mixologist from BBCs Something for the Weekend, Nick Munier Celebrity Chef, Maitre D from Hells Kitchen (Channel 4, TV3) and owner of new restaurant Pichet on Trinity Street Dublin and Jacob Briars, Vodka Professor, 42 BELOW who flew all the way from New Zealand especially to be at the Irish finals.

The Cocktail World Cup is the most extreme cocktail competition on the planet. 42 brave bartendersfrom the worlds best celebrity and style bars will descend on the adventure tourism capital of the world, Queenstown, New Zealand, for a week of extreme cocktail challenges and masterful mixology. They will compete in teams of three, country versus country, to shake it out for the international title.

6 | November 2009 5

Irish team selected to Love, Drink and rock n roll, at the final of the 42 BELOW Cocktail World Cup, in New Zealand

6 | November 20096

C O C K T A I L F e A T U R e

Szabi, who recently won first place at the National Cocktail Championships, held in the RDS, Dublin, whipped up countless cocktails on the spot for Irish Bartender, each one even more deliciously tasting than the last. The Octagon Bar, is, of course, steeped in history. Since opening its doors in 1996, the hugely popular bar at the Clarence Hotel has garnered a name for itself as a celebrity hot-spot, as well as one of the more respected places in town to buy a decent cocktail. Celebrity associations aside, (the hotel is owned by U2s Bono and The Edge) the Octagon Bar is the perfect venue to relax and enjoy a perfectly made cocktail, served up by one of Irelands most respected barmen. We were a little in awe of Szabi, to be honest. Not only does the Hungarian born barman know his stuff, hes passionate about cocktails, and how theyre assembled. His attention to detail is second to none, and nothing escapes Szabis attention. And, quite frankly, everything we tasted was, well, sublime

Szabi also gave Irish Bartender a little master class on shots, and how they should be enjoyed. While shots can often include wine or beer, the

general idea of a shot usually refers to liqueurs or spirits, served in a shot glass and swallowed as quickly as possible. Best known for their memorable names, shots can be mixed with different alcohols or simply consist of an ounce of one strong alcohol, either way, theyre usually fairly lethal. While beer was the first alcoholic beverage known to civilisation

and French monks discovered sparkling wine (and named it Champagne, after the region in France), the words shot glass only appeared in print in the 1940s. Its widely believed that the shot glass originated in the Old West, where

cowboys would trade a cartridge for a small shot of alcohol. Fast-forward 200 years and a night out to many includes shots or cocktails. While a cocktail uses liqueurs and spirits mixed with a non-alcoholic mixer, a shot, on the other hand, only contains alcoholic ingredients, and can be consumed on its own.

Ingredients can, of course, change depending on the bartender, and his preference. During our chat in the Octagon Bar, we asked Szabi to compile a list of his favourites, one or two of which well definitely be trying at home.

Liqueurs & Shot s

From Sex on a Beach to a Salty Dog, liqueur-based cocktails and shots often take advantage of their shock name based on the ingredients, colour and taste involved. Our perception quickly changes, however, after an afternoon spent in the company of Szabi Sandor, chief mixologist and head barman at the Octagon Bar, in the Clarence Hotel

6 | November 2009 7

shot of Grand Marnier Liqueur 1 shots of Tequila Freshly squeezed lime juice Fresh squeezed orange juice

Combine all the ingredients into a cocktail shaker

Shake and strain into a chilled martini glass

1 shot of Vodka shot of St Germain Elderflower Liqueur Fresh lemon juice Splash of freshly pressed apple juice shot of Raspberry Liqueur Limes, raspberries and mint leaves, to garnish

Combine Vodka, St Germain Elderflower Liqueur, lemon juice and apple juice into a cocktail shaker


Gently pour the Raspberry Liqueur in (it will sink to the bottom)

Garnish with a lime wedge and a lime wheel, fresh raspberries and mint leaves

The Clarence Blossom

The Clarence Golden Marguerita

My Irish Coffee Martini


shot of Whiskey shot of Whiskey Liqueur shot of Illy Irish Coffey Liqueur 2 shots of cream Coffee beans and chocolate powder, to garnish

Pour Irish Whiskey, Whiskey Liqueur and the Illy Coffey Liqueur into a cocktail shaker

Fill the shaker up with ice

Shake and pour into a chilled martini glass

Slowly layer cream on top of the drink

Garnish with 3 coffee beans and burnt chocolate powder

One of the best-known names in Italian espresso, Illy Coffee have created a liqueur that combines the deep, bitter note of espresso with natural sugar flavours - the perfect ingredient for decadent cocktails

6 | November 20098

shot of Sidekick Luscious Redberry shot of White Rum Dash of fresh lime Dash of vanilla syrup 5/6 fresh raspberries and fresh lime, to garnish

Combine all of the ingredients in a cocktail shaker

Shake and strain over crushed ice into an old fashioned glass

Garnish with raspberries and fresh lime

1 shots of Russian Vodka shot of Midori Melon Liqueur freshly squeezed lime Dash of Lychees Pink Grapefruit Syrup Dash of fresh passion fruit puree Splash of freshly pressed apple juice Fresh passion fruit and mint leaves, to garnish

Combine the ingredients in a cocktail shaker

Fill the shaker up with ice and shake

Serve in a tall glass over crushed ice

Garnish with fresh passion fruit and mint leaves

shot of Drambuie Whiskey and Herb Liqueur shot of Cream Liqueur shot of Hazelnut Liqueur shot of fresh cream Grated nutmeg, to garnish



Garnish with freshly grated nutmeg

The Right Sidekick

The Russian Passion

Berrylicious

Hazelnut Delight


1 shot of Vodka shot of X Rated Fusion Liqueur shot of Cointreau Splash of cranberry juice Squeeze of fresh lime Burnt orange zest, to garnish



Garnish with burnt orange zest

X Rated Cosmopolitan

shot of Gin shot of Sidekick Cracked Cider Flavour

Dash of lime Dash of Caramel Liqueur dash of Apple Schnapps Apple and maraschino cocktail cherries, garnish


Shake and strain over crushed ice into a tall glass

Garnish with sliced apple and maraschino cocktail cherries

5 | September 2009 9

Berrylicious


shot of Wenneker Crme de Menthe shot of Banana Liqueur shot of White Chocolate Liqueur shot of Vodka Splash of fresh cream Sliced banana, 1 maraschino cocktail cherry and mint leaves, to garnish


Shake together and strain into an old fashioned glass, over crushed ice

Garnish with sliced banana, a maraschino cocktail cherry and mint leaves

Minty Banana 1 shot of Cointreau 3 shots of cranberry juice Dash of lemon juice Lime, to garnish


Garnish with a fresh lime wheel

Cointreaupolitan

1 shot of Agwa Coca Leaf Liqueur shot of Apricot Liqueur Dash of mango puree



Mango Agwa Tini

6 | November 200910


shot of Bols Amaretto Liqueur shot of Bols Peach Liqueur Dash of Agostino Bitters Freshly squeezed lemon juice Freshly squeezed orange juice Muddled fresh peach Slice of lemon and 1 maraschino cocktail cherry, to garnish

Combine all the ingredients in a cocktail shaker

Shake and strain into an old fashioned glass, over crushed ice

Garnish with a slice of lemon and a maraschino cocktail cherry

shot of Sambuca shot of Merrys Irish Cream

Pour the Sambuca into a shot glass

Layer Merrys Irish Cream on top

shot of Vodka shot of Winneker Blue Curacao Liqueur

shot of Pear Liqueur Freshly squeezed orange juice Freshly squeezed lime juice Freshly squeezed lemon juice 2 shots of Champagne Maraschino cocktail cherry, to garnish



Top with Champagne

Garnish with a maraschino cocktail cherry

1 shots of Agwa Coca Leaf Liqueur

Juice of 1 lime 8/10 fresh mint leaves 2 tsps of brown sugar Soda water Lime and fresh mint leaves, to garnish

Muddle the fresh lime and mint leaves together in an old fashioned glass

Pour in the Agwa Coca Leaf Liqueur

Stir together to release the flavours

Top up with soda water and crushed iced

Garnish with a lime wheel and fresh mint leaves

Agwa Mojito

The Clarence Signature

Slippery Nipple

Peach & Amaretto Sour

To make a Jgermeister Cherry Bomb, combine 2 shots of Jgermeister Herbal Liqueur, 4 shots of Cherry Liqueur and .5 shot of grenadine syrup. Serve in a chilled martini glass. Jgermeister is also perfect served on its own

Jgermeister Herbal Liqueur

To make a Black Licorice Vaccari Sambuca cocktail, pour 2 shots of Vaccari Sambuca and 4 shots of coke into a highball glass filled with ice cubes. Vaccari Sambuca is also ideal served in a shot glass, with coffee beans to garnish

Pour the Chartreuse French Liqueur into a balloon glass and serve with a glass of water, on the side

Opal Nera Sambuca

Chartreuse & Water

The original black sambuca is a dark, edgy blend of anise, elderberries and lemon. The ultimate party brand, Opal Nera can be used in a selection of great tasting cocktails or simply chilled and served in a balloon glass

6 | November 2009 11


Serve Patron Tequila in a shot glass, with a wedge of fresh lemon

To make the perfect Tequila Sunrise cocktail, pour 1 shot of Sauza Tequila into a highball glass, with ice. Top with orange juice and stir. Add 2 dashes of Grenadine Syrup (which will sink to the bottom, then rise up slowly) and garnish with a slice of fresh orange and 1 maraschino cocktail cherry

Sauza Tequila is also great served alone, garnished with a slice of lime

Available in a variety of colours and flavours, Aftershock Liqueur is ideally served in a single shot glass

Aftershock Liqueur Schotz is a Premium Schnapps, infused

with natural flavours to create the perfect drink. Ideal as a shot, in cocktails,or on ice as a long drink

Patron Tequila

Vaccari Sambuca

Sauza Tequila

Schotz

Sierra Tequila is a young, very pure Tequila. Serve it neat with lemon and salt

Sierra Tequila

I N D U s T R Y N e w s

Although most distributors have noticed their business taking a hit over the last 12 months, it doesnt seem to be all bad news for those involved in the trade. Indeed, some parts of the industry appear to be successfully bucking the recessive trend. Recessions bring opportunities for those in the know.

Here at Cassidys we have in fact seen an increase due to the acquisition of some new agencies namely Marques de Caceres, Errazuriz, Pommery, Marques de Goulaine and Gallo, confirms Cassidy Wines Peter Foley.

However without these new lines business would have been flat. The on-trade is down while the off-trade is up.

The company have a team of sales people who look after the greater Dublin area and the east coast. For all other parts of the country they have a network of regional agents and distributors who exclusively distribute their products nationwide. In fact, due to the plethora of new agencies emerging, the company have actually had to employ 8 new staff members to cope with this new business; from sales manager to logistics.

But while these green shoots bode well for Cassidys continued success, the company remain only too aware of the precarious times the industry is being subjected to at present. With many restaurants struggling to settle their outstanding invoices there is

an inherent danger in landing new customers in this sea of financial woes.

Cassidy Wines are in business since 1977 and have built up a great deal of loyalty in the trade with long standing customers. At times like this we work together to make sure that our business runs as smoothly as possible, says Foley.

There will be casualties, but we must be careful when opening new accounts and ask the question why are they coming to us now?

While off-licence sales have remained buoyant over the last 12 months, pubs and restaurants have borne the brunt of the fall in consumer disposable income.

With every neW day seeming to bring stories of high-profile pubs going

into examinership and michelin-starred restaurants going belly-up, the

last year has been far from ideal for irelands large drink distributors.

examines Whether the situation is as bleak as it sounds.

Bucking the trend?

6 | November 200912

By Darragh Keogh

I N D U s T R Y N e w s

Though the recession might be stopping people from hitting the town as often there has been a concurrent rise in partying at home, or someone elses for that matter. But what can those hit hardest do to ensure that they survive?

The on-trade, and especially the pub trade, has been hit badly. More in the country areas but they are fighting back and those who provide extra services like good food and entertainment in the evenings will survive. Again, there will be casualties, adds Foley.

Another drinks distributor who has prospered of late is Barry & Fitzwilliam who recently took over distribution of the Constellation Europe-owned Allied Drinks Distributors (Dublin).

Speaking as the new agent for Constellation plc in Ireland, B&Fs managing director Michael Barry said that the addition of these brands to our portfolio will further enhance our reputation as a key player in the industry and we are determined to deliver economies of scale for Constellation Europe.

As a result of the recent arrangement Errazuriz, Villa Maria, Robert Mondavi, Hardys, Stowells, Nobilo, Echo Falls, Blackthorn and Tauntons Ciders

figure among the new brands in the Barry & Fitzwilliam portfolio.

Troy Christensen, president and chief executive of Constellation Europe, said at the time the deal was announced that following a review of our routes to market in the Irish Republic we believe that our business interests in Ireland will be better served through a third party distributor arrangement, rather than through our wholly-owned ADD business as at present.

We believe Barry & Fitzwilliam has the capability and reputation to deliver sustained growth over the long-term.

Constellation Europe is part of Constellation Brands Inc, the worlds largest wine company. Barry & Fitzwilliam is now Irelands largest independent drinks distributor, carrying over 100 international premium brands of wines, spirits and beer. The portfolio also includes the multinational drinks groups Beam Global, Rmy Cointreau, Edrington, Australian Vintage and Corona Extra.

Of course, while there are those who have been making hay in the prevailing market conditions, the news overall for the industry has not been good. At the start of the summer the Drinks Industry

Group of Ireland (DIGI) pointed out that figures from the Revenue Commissioners for the first quarter of 2009 revealed a large decline of over 13 per cent in alcohol sales compared to the same period last year.

DIGI Chairman, Kieran Tobin, said that these figures confirmed the worst fears of the industry that the major increase in cross-border shopping and the dire economic situation were exacerbating the trend of falling sales volumes and average consumption levels that have been established in recent years.

For an industry that generates over 2 billion in funds for the countrys tax coffers, while exporting goods to the tune of 1.25 billion annually, these are worrying times. But as Cassidy Wines and Barry & Fitzwilliam have shown there are opportunities out there. And the industry will certainly continue to fight its corner.

We are also determined to work with Government to find ways to support our industry and the 90,000 people it employs in pubs, off-licences, production units, visitor centres, hotels, nightclubs and restaurants throughout Ireland, concludes Tobin.


6 | Novembr 200914

F e A T U R e

For a nation with a well established fondness for beer, weve been somewhat reluctant to embrace the quality imported lagers that have become available of late. Its even more ironic when you consider the seemingly innate connection between the quality and strength of the brews in question.

Anyone who has ever been to Munichs riotous Oktoberfest will attest to the chaotic scenes that engulf this restrained city for two weeks every September when locals and tourists alike pour industrial strength lagers

into themselves as if its going out of fashion. With all the main Bavarian brewers hosting a tent, the festival has become a byword for quality imbibing.

Since the Porterhouse pub chain has made brewing its own beers a raison detre from the off, the idea to host their own Oktoberfest across their 5 venues seems a perfect fit.

But what was the inspiration for establishing it in the first place?

German bottle beers feature prominently on our beer menu on a regular basis. We are one of the biggest distributors of bottle beers in Ireland, says marketing & events co-ordinator, Rachel Quinn.

Bringing this important German tradition to the Porterhouse was a natural progression so as to give our customers a taste of those wonderful draught beers too.

Indeed, the relationship between the revered German brewing tradition and what they have consistently tried to achieve means that the Porterhouse doesnt seem to mind the not inconsiderable costs involved.

We would take a margin hit on some of the bottle beers but as this is an annual event and our customer awareness increases every year, not only do we catch our regular customers who look forward to the new beers available for the festival, we also engage new customers with a wider range of German draught and bottled beers to taste and enjoy, Rachel explains.

We also brew our seasonal ALT beer for this particular festival which is already becoming a firm favourite.

Not surprisingly, the festival has proved very attractive to the brewers clients. Their own in-house feedback

Something a Little Different

The Porterhouses Oktoberfest has been running since 1998 and is now an annual event that features on every beer-lovers social calendar. talks to Rachel Quinn, marketing & events co-ordinator at the Porterhouse Brewing Company, to find out why.

By Darragh Keogh

6 | November2009 15

mechanism indicates that it is one of the main events that they consistently look forward to. But which aspect in particular is catching their attention?

The entire theme that surrounds Oktoberfest - the beer kellers, the steins, the costumes and the food help to bring our customers from a great Dublin pub to a great German Beer Hall! They love it, exclaims Rachel enthusiastically.

Of course, for those in the trade it is always important to provide something different for the customer, something that adds to the atmosphere of a good pub. According to Rachel, the Porterhouse strives to do so on a regular basis.

We are always off-kilter in this regard, always trying to bring something new to the customer - whether it is a newly brewed beer by our master brewer Peter Mosley in our brewery in Blanchardstown, or a new festival that incorporates microbreweries all over Ireland!

So what can people expect from the Porterhouse Oktoberfest? It runs in all five of their bars for nine days in the middle of October. There are nine draught beers and nine bottled beers especially sourced for the event. Each customer will be able to get a copy of their Papers, which will feature all 18 beers.

Furthermore, a special German menu is offered at each site, with different dishes available on different days. Stein holding and frankfurter tossing are just some of the games held during the festivals run.

Festivities aside theres clearly a large, and emerging, market for these quality imported lagers. Rachel nods her

head in a transparent sign of agreement.Absolutely, this is the fastest growing category

of beers. Consumers are now looking to know the provenance and authenticity of beers. That is, what it is, what is it made from and where it is sourced. Consumers are also becoming more and more aware of buying beers that are brewed under licence (BUL). They are now looking for that genuine article.

While speaking with Rachel it becomes clear that its not only the customers who relish the annual re-emergence of the Oktoberfest. With the wide variety of entertainment options available there seems to be something for everyone, including the staff.

Personally I enjoy the games. This is a great opportunity to do something completely different and possibly wasnt expecting to do when walking into the pub that night. It is also a great chance to meet new people and even win some prizes! outlines Rachel.

My colleague really enjoys the beer tastings. This is an open forum for customers to taste the beers on offer during the festival and get a little background information on them too.

The Oktoberfests high profile evidently helps promote the Porterhouse chain in a positive manner and ensures the company maintains a high volume of customers coming through their many doors over the rest of the year. And each year for Rachel and her colleagues theres the added incentive of bettering the previous years offering. Is their no end to their work?

Again, customer and staff research after every Oktoberfest has always led us to begin planning the next years event almost immediately, although we usually have a number of other festivals to go through beforehand!

The entire theme that surrounds Oktoberfest - the beer kellers, the steins, the costumes and the food help to bring our customers from a great Dublin pub to a great German Beer Hall!

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Nestled high above the N11, as it snakes its way through the Glen of the Downs, the Glenview Hotel sits serenely on its perch. Long a favourite for wedding receptions, the hotel has, of late, begun to look for other ways to attract customers into this most accessible part of Wicklow.

With the Irish summer now over for another year, the hotel industry can begin to look back on what seems a poor year for tourism. Figures released by the CSO highlighted that some 759,600 visits to Ireland were made in the month of July 2009, compared with 835,300 in the same month last year, a drop of 9.1 per cent.

So what alterations has the changed environment wrought on this seemingly troubled industry? Well, one price comparison website, Hotels.com, recently released results showing that Irish hotel rates have experienced a marked decline. In fact, the figures illustrate the steepest crash in hotel room prices throughout Europe.

In light of this, its interesting to see just how badly those operating in the industry feel they have been hit by the current economic downturn, and what reasons would they put their finger on for this. According to Pat Hevey, general manager of the Glenview Hotel & Leisure Club, there are a number of reasons why this has happened. The decline in visitors certainly nears the top of this list.

The country has seen half a million fewer visitors this year. One of the major issues we face is management companies, appointed to run loss making hotels, offering rock bottom

prices to fill rooms. This is putting many viable businesses under threat at a time when the industry is in deep crisis due to falling tourist numbers, says Pat gravely.

Tax incentives during the property boom encouraged the building of a glut of hotels which helped facilitate growth in tourism revenues. However, the operating profits of hotels have been wiped

out due largely to the decline in tourism.

With former landmark sites such as the Westbury and the Burlington now offering rooms at hugely discounted rates, its not too hard to see why their competitors might be feeling the pinch. While many may have laid all their eggs in the one overseas tourism basket, the Glenview has managed to avoid this pitfall. And it seems to have ensured that they have been protected from the worst of the market collapse. Although conditions are proving difficult, they seem happy enough with their lot at present.

Although trading conditions are becoming increasingly competitive, we are focusing on our long-term commitment of offering value for money, delivering a professional service and ensuring guest satisfaction. The hotel over the years has concentrated on the domestic home holiday market without over-dependency on key overseas markets, continues Pat.

Standing OutFrom the Crowd By Darragh Keogh


H O T e L R e V I e w

We have built up a strong loyalty with our guests over the years, coupled with strong support from the local market, thus we are considerably happy with our performance in the marketplace.

While the hotel might be relatively happy with their current results - in view of the prevailing conditions - they certainly seem to have one eye on the future. Indeed, Pat is inclined to consider an optimistic outlook as being part of the overall ethos of the Glenview. In addition to this, a number of new strategic policies would appear to be reaping early rewards.

Confidence and positive thinking are our key elements for future growth. We are working on rolling-out a number of direct mail initiatives. The first took place at the

start of September and resulted in immediate business, Pat explains intently.

We are concentrating the majority of our budgets on online marketing, which currently accounts for driving approximately 35 per cent of our total revenue to the hotel.

Of course, the Glenview has a lot to offer their guests with the hotel having many strings to its bow, not least among them its beautiful setting at the entrance to the Garden of Ireland. The venue proves exceedingly popular for wedding receptions for those living in its hinterland, the prospect of taking attractive shots against the backdrop of the Glen of the Downs appealing to many a loved-up couple.

On top of this the hotel is also located within a 10 minute drive

of Powerscourt House & Gardens in Enniskerry, as well as some of Wicklows finest golf courses. Additionally, the Glenview can boast of top-class conferencing facilities and a superb 5 star leisure club that includes an 18 metre deck pool, state of the art gymnasium, sauna, steam room, outdoor hot tub and whirlpool.

In line with the times, the hotel also offers a number of outdoor activities and teambuilding events are available onsite. From archery and quad biking to orienteering, the extensive grounds provide the perfect venue for these outdoor activities. With so many strong points evident the hotels future appears secure.

General manager Pat Hevey is more than aware of what the Glenview needs to focus on over the coming years. Hes already looking forward to the recession bottoming out over the coming months and the prospects that lie ahead. Issues such as location, personal service, value for money and customer loyalty are our focus moving forward. We are moving in to 2010 and beyond with a positive outlook and will welcome a more positive approach to business in the year ahead, Pat concludes contentedly.

I N T e R N A T I O N A L V I e w

Having first visited Munich as a young, impressionable nineteen year old, who already thought that he knew it all, my stay was quite the eye-opener. I left the city a couple of months later with one over-riding impression - when it comes to beer, quality trumps quantity any day of the week. In keeping with a city that has traditionally considered beer to be a staple part of the diet, Munich has long mastered the brewing process. Not for them to be drinking cheap slops.

The Bavarian capital is home to arguably the most iconic pub on the globe the imposing Hofbruhaus. Located on the pedestrianised streets of Marienplatz, and circled by a plethora of high-end boutiques, the hall towers over its surroundings. Incredibly, the owners can trace its origins backs as far as 1589, when a brewery was opened on a nearby site.

According to popular lore, then Duke of Bavaria, Wilhelm V., had a thirsty and demanding royal household which was dissatisfied with the contemporaneous beer being brewed in Munich. Apparently the

Duke was so piqued with a suggestion put to him that he should establish his own brewery that he recruited a master brewer, from the local Geisenfeld Monastery, that very day. Following on from this, production of brown ale began in 1592.

As the story goes, Wilhelms son and successor, Duke Maximilian I., had

Munichs Hofbruhaus...The beer-lovers Meccathe beautiful bavarian city of munich is knoWn the World over for its legendary

annual oktoberfest Where people congregate to see hoW much high strength,

high quality beer they can doWn in one sitting. What might not be so Well knoWn

is that the city is also home to probably the most famous beer hall on the planet...

By Darragh Keogh

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I N T e R N A T I O N A L V I e w

a somewhat different taste in beer. Using his powers in full he stopped all other private brewing sites from producing wheat beer, in the process securing a wheat beer monopoly for himself and the Hofbruhaus.

Although this turned into a nice little earner for the Royal Court, the beer hall can also further lay claim to having saved the city from near certain destruction. In 1632, during the Thirty Years War when the Swedes occupied Munich, a compromise was reached after a series of tortuous negotiations. In exchange for not plundering the city, the occupiers were given one thousand buckets of beer from the Hofbruhaus. Everybody was left happy, although perhaps some a little more than others.

By the mid-nineteenth century, following complaints from tavern owners that commoners were indulging in the royal Hofbruhaus beer, King Ludwig I made the popular decision to open the place up to the public. Not surprisingly thousands showed up, including the King himself, to celebrate.

Later, through royal decree, Ludwig I reduced the Hofbruhaus beer price below the normal local price so that the working class and military can

afford a healthy and affordable drink. As generous as this act was, his workers wont have thanked him for it. Beer sales duly went through the roof, leaving the brewery unable to keep up with demand.

Indeed, the success of the Hofbruhaus had other, more serious ramifications. Following discussions with tavern owners whose business was falling, the decision was made to privatise the hall in 1852. However, the public outcry led to the Bavarian state taking over its running.

With space tight, thanks to the growing popularity of its restaurant, the decision was made to move the brewery part of the operation to another location. The last batch of beer was brewed on the site on May 22nd, 1896. The building was refurbished and reopened as a restaurant and tavern one year later.

According to many historians, the Hofbruhaus later played a starring role in the short-lived life of the Nazi party with Hitler himself rumoured to have outlined the direction they would be taking before an adoring crowd at the Munich tavern. As you might expect, this is a version of the tale that unsurprisingly doesnt sit well with the modern incarnation.

During WWII, whether by accident or design, the hall was struck a number of times by Allied bombing raids, leaving only a small section of the main hall operational by 1945. Amazingly, several hundred beer steins were rescued from the basement, unscathed despite the pummeling they received. By all accounts they were pulled from the rubble, washed down and carefully stacked on the shelf. As with most successful bar operations the devil is in the detail.

Following the war the hall was rebuilt in its original style and reopened in 1958 to honour Munichs 800th birthday. Of course, the idea of the Hofbruhaus remaining shut during these celebrations would have been considered unthinkable in a city where beer is sown into its own social fabric.

Anyone who has ever visited Munich will attest to the locals love of beer.

Indeed it is one of the few places in the world where ordering a morning beer doesnt attract any sort of knowing glance from those behind the bar. In fact, in the factory where I worked briefly that summer the foreman would have six beers polished off by the end of the shift, at two in the afternoon.

The Hofbruhaus is part of Munichs lore, and while some consider it slightly commercialised, a large part of its patronage is still localised. Players from the citys football club Bayern Munich are known to drop by when celebrating their frequent successes, while established global brands like Siemens and Eurocopter regularly drop by to entertain clients.

Stopping by for a beer establishes a connection with the past, while one gazes out at the modern downtown area of one of Europes most beautiful cities. If you appreciate having a quality beer in quality surroundings there can be no better place.


Well known Spanish wines include quality reds from Rioja and Ribera del Duero, reds and whites from Penedes, whites from Rueda, sherries from Jerez and cava, the very popular sparkling white.The epitome of fine Spanish red wine for many years, there are many superb Riojas. Styles vary, from Crianzas, which have been aged for 2 years, with at least 6 months in oak, to Reservas, which are usually aged at least 3 years and are made from top vintages; to the Gran Reservas, which are aged at least 2 years in oak, plus 3 years in the bottle and are made from exceptional vintages. Gran Reservas can be cellared and will improve with time.

Berberana Every good wine portfolio has a formidable Spanish section and United Wine Merchants offer a range of only the best that Spain has to offer, from house favourites to the special occasion Reserva that you just have to try!

The Berberana range available through United Wines is one of the oldest and finest names in Rioja. Founded in 1877, the Bodega in Cenicero in the Rioja Alta is now a modern winery with ageing facilities housing over 50,000 barrels and producing wine of the highest standard. Known for its consistent quality and range of wines both traditional and modern, Berberana is at the forefront of modern winemaking technology whilst at the same time mindful of the tradition and history that has made Rioja one of the Classic wine regions of the world.

Berberanas icon varietal is the Carta de Ora Reserva offering the classic style of aged Rioja where over 100 years of winemaking know-how is evident in the range of these wines. This Spanish classic is rich, intense and great value

Located on the iBerian PeninsuLa, sPain has over 2.9m acres of vines, making it the most wideLy PLaned wine-Producing nation. the country has an aBundance of native graPe varieties, aLthough 80 Per cent of the countrys wine Production is from onLy 20 graPes, incLuding temPraniLLo, garnacha, macaBeo and monastreLL.

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SpanishSizzlerS

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offering excellent margin opportunities. This 80% Tempranillo and 20% Garnacha wine is aged in oak for 24 months leading to a rich concentration of ripe fruit, vanilla and spicy oak.

Berberana also produces a range of quality wines from other parts of Spain. The Marino range, available in Red, White and Rose are Vine de la Tierra wines and offer great value for money. These wines are made to the same exacting standards that all Berberana wines adhere to.

United Wine Merchants Tel: 048 38316555 Email: [email protected] Web: www.unitedwines.co.uk

Torres The Torres family surname has been associated with quality wine for more than three hundred years and is now sold in over 140 countries. Public confidence and trust in the Torres name have made it the biggest selling Spanish brand in Ireland and the No1 old world wine brand available today. As well as the accolades received for their Vineyard in Spain, the Torres family have award-winning offerings from both California and Chile, including Winery of the Year, for innovation and conservation, and the No1 winery for minimising environmental impact.

Torres, with its prestige and dominant position in the market, continues to impress on every level with a portfolio to suit all tastes and pockets with old favourites such as Torres Vina Sol, Mas Rabell and Sangre de Toro accompanying single vineyard offerings such as Torres Grans Muralles and Mas La Plana.

Torres Wines Ireland Tel: 085 8167345 Email: [email protected]

Marqus de CceresFounded in 1970 by Enrique Forner, in Cenicero in the heart of La Rioja, Bodegas Marqus de Cceres has today become a reputed brand of international renown. From the very beginning the bodega has always been an innovator with the one constant goal of creating high quality wines with great personality. By selecting the best vineyard sites in Rioja Alta, working closely with the growers and installing the very best equipment to ensure the meticulous vinification and ageing of its wines, Marqus de Cceres has developed a range wines that are outstanding in their complexity, finesse and elegance. Today Marqus de Cceres is still a family run company and the family motto Wine means everything to us explains why it has remained a top ambassador for the wines from Rioja around the rest of the world. Marqus de Cceres is now available exclusively through Cassidy Wines.

Cassidy Wines Tel: 01 466 8900 Web: www.cassidywines.com

Faustino Faustino gift-packs are always very popular at Christmas, and, no doubt, the range this year which includes single bottle canisters, twin-packs, and wooden gift-packs in two, three and six packs will prove no different. Faustino, the best-selling Rioja on the market, is also available in red and white bottles. Gilbeys also have an excellent value-for-money offering called Santana, a previous winner of the National Off-Licence Association award. Gilbeys have also just launched a special edition Faustino Gran Reserva 1994, Black Label 75th Anniversary bottle, to celebrate the birthday of the owner, Don Julio, retailing at 30 RSP.

Gilbeys of Ireland Tel: 01 429 2272 Email: [email protected]

The populariTy of cider has increased in recenT years, aided no doubT by The effecTive markeTing campaigns of markeT leaders. There are, however, acTually hundreds of premium TasTing ciders available To boTh on and off Trade, wiTh The off Trade secTor offering excellenT value packs for discerning drinkers

Welcometo the world of Cider

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Premium Value There are a number of excellent Irish-made ciders on the market that prove excellent value and are most definitely

worthy of note. Take Devils Bit for example; produced using apples from their very own orchards in the heart of Tipperary, overlooked by the Devils Bit mountain peak. Devils Bit strong cider is one of Irelands leading cider brands and with an abv. of 6%, Devils Bit contains no artificial sweeteners, no artificial colouring and no added flavouring just as cider should be! Devils Bit is available in a 500ml can and a 2 Litre bottle. Tip: Look at for the handy 500ml four-pack (price flashed 6.00) and 2 litre twinpack (price flashed at 2 for 10.99).

Price Cuts Bulmers recently responded to economic conditions by reducing the price of its pint bottles by 10% at wholesale. The TV ad tag line (the only cut weve made is to the price) highlighted the fact to consumers that the quality of Bulmers would remain unchanged, despite the price reduction.

Irish Owned Based in Dundalk, County Louth, Noreast is an independent family business, specialising in the importation and distribution of premium beverages on the Irish market. The Noreast portfolio includes brands such as Budejovicky Budvar,

Erdinger Weissbier and Krombacher Pilsner. Over the years, the Noreast portfolio has grown to include a family of classic English ales and a selecton of the finest ciders from England and France. As Irish consumers become inreasingly aware of the demaned for better quality products, Noreast can offer bars, restaurants and off-sale outlets an unparelled selection of premium brands and a dependable service, nationwide.


Latest News Noreast has recently released the multi award winning Aspall Suffolk Cyder on draught in Ireland for the first time, providing consumers with an authentic draught, with real heritage dating back to 1728. The Cyder which has been installed by Noreast in carefully selected outlets across Ireland will be served chilled in the Aspall branded goblet for the perfect serve.

All Aspall Cyders are made from a complex blend of both bitter-sweet and culinary apples and are fermented from 100% apple juice, which gives them their exquisite taste profile. The recipes have been handed down through eight generations of the Chevallier family since 1728 and to this day, the family still signs off every single batch of Cyder before it is bottled, to ensure that quality remains first and foremost.

C I D e R

Kopparberg Natural Swedish Cider! Kopparberg Original Pear Cider is the best selling Pear Cider in the World. Due to the continued success of Kopparbergs flavours in the Irish Market, Kopparberg have added a delicious new flavour to the Kopparberg family, Apple & Lime.

The response to Apple & Lime has been phenomenal, *84% of Festival goers preferred it to the leading apple cider. The addition of lime makes Apple & Lime a less sweet option within the Kopparberg range.

Kopparberg Mixed Fruit continues to grow from strength to strength with sales now on par with Kopparbergs Original Pear Cider; the 130 year old recipe remains a top favourite with Irish consumers.

*Consumer study of 160 subjects at Life Festival, Kopparberg Apple & Lime Verses the Market leading Apple Cider.

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W hile product knowledge is an undeniable asset, good old-fashioned customer service cant be beaten either. When choosing the right catering equipment for your eatery, consider durability, convenience and performance, as well as product range and cost. Ideally, a service provider will include a complete package; from design to completion of the finished project; initial plans and drawings, as well as mechanical and electrical specifications.

Stainless Steel and Sundries From beer taps to bain maries, stainless steel catering equipment is long-lasting and serviceable. Always ensure the stainless steel products you choose conform to the highest food safety standards, meeting all food safety and microbiological safety regulations.

Refrigeration Products If youve ever suffered down time with your catering equipment, youre fully aware how frustrating it can be to get it working quickly and efficiently once again. When it comes to foodstuffs, its imperative that refrigeration failures are kept to a minimum. Realistically however, some component in a kitchen is bound to fail or need servicing at some stage. Downtime can cost a company dearly, so always ensure your service contract is kept up to date.

Beverage Equipment From stylish glasses to top of the range coffee makers, its important to choose the right equipment. Not only for adding to the look and atmosphere of your premises, but to ensure insulated, comfortable to use pieces.

Cooking Products Convection ovens, cook tops, hot tops, countertop fryers, grills, microwave ovens; the list is endless. Investigate the top rated brands, compare products and prices, review details and only then, make your purchase.

Food Service Displays When it comes to products that contain, protect, display and cover, its always best to engage the services of experts. From bakery cases and food bins, to literature and sign holders, theres an array of food service items on offer in Ireland, right now. In these tough, recessionary times, getting your message out there is your number one concern, whether you do it through easel cards and sign holders, or decide to pursue a customised solution.

whether youre running a LocaL PuB serving Bar food, or a haute cuisine restaurant, the instaLLation and maintenance of high quaLity, serviceaBLe catering equiPment is the key to success, every time.

PassionateAbout Food?

C A T e R I N G F e A T U R e

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The Mini Mobile Cold Store

Delivers on a car trailer for easy positioning

Runs off single phase power Stainless steel interior Temperature range -25oc Temperature range +25oc Rent / Lease / Purchase options Example applications include

events, catering, product launches, promotions and weddings

The 10ft Cold Store

The 10ft portable cold store can store up to 4 pallets fully loaded

Grade A specificatin: Easy open door, aluminium flat floor

New and refurbished equipment available

Temperature range -25oc - +25oc Example applications: chilled food

storage, frozen food storage, clean downs and defrosts

CRS Mobile Cold StrageCarnisle, Kildalkey,Co. MeathTel: John Tyrrell on046 943 5000www.crs.ie

Providing catering refrigeration and cold storage solutions for over 20 years

C A T e R I N G F e A T U R e

Quipman Ireland Ltd supplies, installs and services commercial bar & catering equipment, refrigeration equipment and air conditioning equipment for businesses all over Munster. Based on the Old Mallow Road in Cork, Quipman Ireland Ltd work with clients in the retail, food and hospitality sectors in Cork, Limerick, Kerry and further afield. Their customer portfolio includes businesses of all sizes, from small corner shops to large supermarket

chains. Over the past 16 years Quipman has developed a strong reputation for providing quality equipment, a reliable service and superb after sales support at competitive prices.

Services provided by Quipman Ireland Ltd include the initial survey, design + 3D drawings of the area, remote cool room equipment including refrigeration units, as well as the supply and installation of all kitchen equipment.

Commerical & Industrial Refrigeration Including chest freezers, counter chillers, walk-in cold rooms, ice makers, wine chillers, display freezers and salad bars.

Bar & Catering Equipment Including ovens and ranges, preparation equipment, furniture, display and storage, washing and hygiene equipment, ice machines, glass washers and bottle coolers.

Air Conditioning Units Including portable and fixed units, dehumidifiers, air cleaners and filters.

In addition to providing expert advice, equipment installation and servicing, Quipman Ireland Ltd also offer a bar and kitchen design and project management service. For a quotation today contact:Paul OSullivan (MD), Quipman Ireland Ltd

Tel: 021 4210433Fax: 021 4212574Mob: 086 2591826Email: [email protected]: www.quipman.ie

P U B V I s I T s

Ireland is renowned for its craic agus ceol, yet our hospitality industry continues to suffer life threatening losses as 2009 draws to a close. While its reassuring to hear that off trade sales across the country are on the increase, its important for us to ensure our local - the heart of our much loved heritage - doesnt follow our faith as a nation in our government

Something for the Weekend

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Located in the heart of Cork city, Chambers is a well known spot. The bar has full internet access so is popular with students throughout the day, offering a good selection of gourmet coffees in a spacious and

comfortable setting. At night, the ambience is vibrant and buzzing, and has proved a popular spot with the gay community, and features in-house DJs, shows and promotions, as well as live bands. The bar is reminiscent of an old-fashioned haberdashery store, with the walls decorating in contrasting fabric, while wrapped mannequins and old dress-making patterns (from the 30s through to the 70) prove an interesting conversation starter. With swapping

fast becoming the new shopping, Swap Shops have sprung up all over Ireland, and Chambers is leading the pack with their Stitch or Swith ethos. Offering a full alteration service, you can also bring unwanted clothes in to be exchanged for Chambers Credits, which can then be used to buy something else, or maybe a couple of drinks at the bar!

Chambers Bar, Washington Street, Cork City

Vintage Style

During our visit to Dan Lowerys, the friendly barman informed us that the stained glass windows in the tavern originally came from a church in Killarney, and are over 300 years old. The tavern also has a selection of impressive mirrors, which have given it the nickname the Drinking House of Mirrors. Dan Lowreys is a family run bar with a cosy atmosphere, making it the ideal spot to enjoy lunch or a drink in the evening with friends. The bar staff are friendly and accommodating. The tavern has won prizes for its old-style frontage, as well as the James Joyce award for Authentic Irish Pub. The menu is pub-grub style food; the portions are large and everything is cooked to perfection. In an age of super pubs, gastro pubs and multi-floor dancing clubs, Dan Lowerys Tavern is a welcome slice of Irish tradition, slap bang in the centre of Cork.

Dan Lowerys Tavern,MacCurtain Street, Cork

Old World Charm

28 6 | November 2009

Autumn Punch

Made famous initially by virtue of the fact that its joint-owned by Bono and The Edge, the Octagon Bar at the Clarence Hotel is now an attraction in its own right. Featuring an octagon shaped dome over a circular bar, this pub has been attracting a more sedate, mature crowd since it first opened its doors in 1996. Head barman, Szabi Sandor, was recently awarded first place at the National Cocktail Championships for his Russian Passion cocktail, and has followed it up with the perfect companion to long autumn evenings; The Autumn Punch, which, were informed, contains grapefruit vodka, apple schnapps, apricot liqueur and fresh apple juice. Theres no doubting that the cocktails in the Octagon Bar are amazing, they have an impressive selection and the barmen really know their stuff. Be warned however, they can be pricey. The bar itself has a mature elegence that isnt often found in the Temple Bar area, and while it can be quiet midweek, it really livens up on Friday and Saturday nights.

The Octagon Bar, The Clarence Hotel,Wellington Quay, Dublin 2

Garden of Ireland

This hugely popular spot, which is located on the Main Street in Greystones, is popular with a more relaxed, adult crowd. Its newly decorated interior has proved welcome with the local crowd as owners have managed to retain the old look comfort factor and vibe. Its a popular spot for meeting in before hitting the late night clubs in Greystones, so can get really busy around the middle of the evening, at weekends. The bar menu offers a selection of soups, sandwiches

and paninis which come highly recommended, and the service is fast and efficient too. Where the Burnaby really shines is its outdoor seated area, which puts Irish Bartender more in mind of a mature, comfortable, wealthy back garden, as opposed to the usual beer gardens offered up, throughout Ireland. The Burnaby Lounge, Greystones, County Wicklow

P U B V I s I T s

F O O D


and some greaT Tipples Too, as all The Top brands and names in food producTion, supply and reTail arrive aT The rds, dublin To showcase, sample and sell Their wares aT The food & wine magazine show

Food, Glorious Food

A 3-day food and drink extravaganza, The FOOD & WINE Magazine Christmas show takes place on 27-29th November, in the RDS, Ballsbridge, Dublin 4. The first event of its kind in Ireland, this gastronomic gathering is the perfect way to start the festive season as the RDS will be transformed into a magical winter wonderland, with lots for everyone to see and do. An unprecedented display of wines, champagnes, spirits, cocktails, aperitifs, artisan beers and mixers will all be made available for purchase or to order at the event.

A weekend of entertainment and enlightenment is on the cards for ticket holders with Irelands top chefs demonstrating their unique skills and recipes for consumers to try at home, these will include the typical country house versus the contemporary Christmas dinner live on stage, plus Ethnic/New Irish demonstrations from Irelands award winning chefs. (including Sunil Ghai, Derry Clarke and Ross Lewis)

At only 20 per head, the 3-day event is not to be missed. Reflecting the growing demand for fresh produce there will also be a grow-your-own zone devoted to planting, growing

and harvesting for the kitchen for everybody from those with balcony pots to the green-fingered with a generous

garden.

Those interested in sourcing the perfect drink to complement

their Christmas dinner party can head to the Wine & Drinks

Emporium for master brewers and mixology magic the perfect place to find rare wines and connoisseur delights. The Wine Experience Theatre is also ideal for wine enthusiasts and experts who want to learn more about wine matches, tasting, grape varietals and even how to pull a cork with flair.

Visitors to the yuletide event will be inspired by Irelands top FOOD&WINE

experts in a series of free Master Classes, which will cover topics such as Whiskey appreciation, Cocktail-making, Cheeses and Chocolates. Log onto www.ticketmaster.ie for tickets

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The Ruby Sessions...with Special GuestsOver the last ten years, the Ruby Sessions which takes place in Doyles, on College Street, on Tuesdays nights have attracted some fairly high profile acts, placing it firmly at the top of live event nights in Dublin. The Ruby Sessions are celebrating their 10th birthday this year and some very special guests have been confirmed for the October Sessions, incuding Paul Brady, Frightened Rabbit, David Kitt, Declan ORourke, Luan Parle, Glen Hansard, Damien Rice, Kila, Mundy, Villagers, Wallis Bird and more...No one will know whos playing each night until they turn up...but at just 6 admission fee, its highly affordable to head on down to all four events. The Ruby Sessions, Doyles, College Green, Dublin 2

Paulaner OktoberfestThe original Bavarian Oktoberfest, held in Munich Germany since 1810, is one of

the most famous festivals in the world, with over six million people attending each year. For the first time ever, the original Paulaner Oktoberfest will come from Germany to Dublin, giving Irish people the chance to experience the authentic Oktoberfest festival. A marquee - representative of that in the Oktoberfest in Munich - and German markets, as well as 24 authentic Oktoberfest barmaids will descend on Georges Dock for some German fun, food and entertainment and authentic Bavarian beer. Learn to sing a yodel or dance a polka, as traditional Bavarian musicians, Die Alpen-show, will also play throughout the ten-day event. The first Paulaner Oktoberfest comes to the Dublin Docklands, running from 9th - 19th October and general admission is free.

Imagine Arts Festival

Taking place in Waterford from 22nd October until Halloween night, the Imagine Arts Festival has a bit of something for everyone including theatre, dance, visual arts and family events. Highlights include The Wedding Present, who have had eighteen UK Top 40 hit singles and The Murder Monologues, which promises to be a very entertaining play. If youre in Waterford for the October Bank Holiday weekend be sure to check out the Imagine Arts Festival.

Virginian Pumpkin Festival Taking place across the October Bank Holiday weekend, the Virginian Pumpkin Festival in County Cavan includes craft and artisan food stalls, a teddy bears picnic, a childrens disco and a treasure hunt. Its not just for the kiddies however, Bell X1 are playing over the weekend and theres a street parade with the Artane Boys Band. Theres pumpkin weighing on the square on Sunday, as well as a street carnival and fireworks display, over Lough Ramor. The annual fancy dress party takes place on Sunday night from 9pm and promises to be the highlight of the weekend. Virginia, County Cavan. 23-26th October

A Round-up of the must-see events happening in your

town...


w H A T s H A P P e N I N G

The Smirnoff Speakeasy

The canny people at Smirnoff plan to bring a 1920s themed cocktail event to 100 outlets across Ireland, this winter. The initiative, which kicks off in October and will run until December, will encourage drinkers to try their hand at making cocktails, including the Smirnoff Cosmopolitan, Smirnoff Sea Breeze, Smirnoff Speakeasy

Martini and Captain Morgan Mojito. Specially trained mobsters will be on hand from Dublin based mixologist company All Bar None to ensure a great night is had. To bring the event to life, Smirnoff will provide your outlet with a stylish mobile bar complete with cocktail glasses, life size pop-ups and mobster staff, all with a 1920s design and feel. Contact Diageo for more info.

Go On, Have a LaughIf youre in need of a good laugh (and lets face it, the entire nation could do with one) get yourself to the Galway Comedy Festival over the October Bank Holiday weekend. With over 50 class acts performing at rock bottom prices (you can see 5 acts for only 30) this festival is a must-see for October. Highlights include Greg Proops (Whos Line Is It Anyway), John Cooper Clarke and Eddie Brill. Legend Frank Kelly (Fr Jack from Father Ted) will host a comedy night starring Joe Rooney (Fr Damo), Patrick McDonnell (Eoin McLove) and Michael Redmond (Fr Stone). Also on the bill are Reginald D Hunter, Jason Byrne, Des Bishop, PJ Gallagher, Neil Delamere, Paddy Courtney and much more. www.galwaycomedyfestival.com

A Howling We Will GoThis October Bank Holiday weekend, the Carlsberg Halloween Comedy festival returns to County Laois for a highly anticipated third year. An annual fixture with both comedy fans and comedians alike, the festival

takes place over 5 days and incudes Paddy Courtney, Neil Delamere, Apres Match and much more. For festival fringe lovers, theres a BOOgie Bus Tour (with comedians acting as tour guides) and dont forget to try a slice of Pat the Bakers Halloween Howls Craic Braic, with a chance to win prizes and goodies. Finally on Sunday afternoon, a Charity Pig Race will take place on the Main Street in Portlaoise.www.halloweenhowls.ie

Beamish Cork Folk Festival The 30th Beamish Cork Folk Festival takes place between 1st-4th October at venues all over Cork City. With a festival programme celebrating 30 years of great music, concerts, sessions and memories, highlights of the festival include Frankie Gavin and De Dannan, as well as Dolores Keane, John Spillane and Andy Irvine. www.corkfolkfestival.com

A Round-up of the must-see events happening in your

town...

D I R e C T O R Y

6 | November 200932

C L A S S I F I E D D I R E C T O R Y

ArtificiAl trees

Trees Company Kileary, NenaghTipperary, IrelandTel: 067 40 111Mob: 087 285 0447Email: [email protected]: www.treescompany.ieContact: Ray Nugent

BAr & Hotel refurBisHments

Building Concepts Ltd28 Ballymacarrett RoadBelfast BT4 1BTTel: 028 90732100Fax: 028 90732101Email: [email protected]: www.building-concepts.com

Looking good

l Bar Interiors l Restaurants l Hotels l Shop Fronts

l Nightclubs & much more.

Unit 10, Ashbury, Roscrea, Co. Tipperary.

T: 0505 22277

www.bulfinpubinteriors.com

Contact us for a free brochure & a competitive quote.

is easy with Bulfin Commercial

Interiors

l Concept l Design l Build

Bulfin Pub InteriorsTel: (0505) 22277Fax: (0505) 24905Web: www.bulfinpubinteriors.comEmail: [email protected], Co Tipperary.Design & Manufacture Specialists Pubs Hotels Nite Clubs Restaurants Shop FrontsQuality CraftsmanshipCommercial & Private Interiors

Business BAnking

Bank of Ireland Business Banking3rd Floor, 40 Mespil Road, Dublin 4Business Manager: Margaret NolanTel: 1890 818 265Email: [email protected]/businessBank of Ireland Business banking services include current and deposit accounts, overdrafts, term loans, mortgagesAsset finance, foreign exchange facilities, stockbroking, and investment fund manage-ment services.

cAnopies & Blinds

Allshades Blinds Broomhall Business ParkUnit 10, Block 1Rathnew, Co WicklowTel: 0404 20344Fax: 0404 25225Mob: 087 220 1600Email: [email protected]

cAsH & cArry

BallymunSt Margarets Road, Ballymun, Dublin 11Tel: 01-8835100 Fax: 01-8835111Opening Hours: Mon, Tues, Wed, Fri: (8am - 6pm) Thurs: (8am - 8pm) Sat: (9am - 12.30pm)

RobinhoodRobinhood Industrial Estate, Clondalkin, Dublin 22Tel: 01-4194200 Fax: 01-4194331Opening Hours: Mon, Tues, Wed, Fri:

(8am - 6pm) Thurs: (8am - 8pm) Sat: (8am - 12.30pm)

SallynogginSallynoggin Road, Dun Laoghaire, Co DublinTel: 01-2354500 Fax: 01-2354550Opening Hours: Mon, Tues, Wed, Fri: (8.30am - 5.30pm) Thurs: (8.30am - 8pm) Sat: (8.30am - 12.30pm)

GalwayTuam Road, GalwayTel: 091-786600 Fax: 091-786601Opening Hours: Mon, Tues, Thurs, Fri: (9am - 6pm) Wed: (9am - 8pm) Sat: (9.30am - 12.30pm)

LimerickPark Road, Clare Street, LimerickTel: 061-444700 Fax: 061-444701Opening Hours: Tues, Wed, Fri: (9am - 6pm) Mon, Thurs: (9am - 8pm) Sat: (9am - 5pm)

WaterfordKeanes Road, Tycor, WaterfordTel: 051-392800 Fax: 051-392801Opening Hours: Tues, Wed, Thurs: (9am - 5.30pm) Mon, Fri: (9am - 8pm) Sat: (9am - 1pm)

CorkBallycureen, Airport Road, CorkTel: 021-4522100 Fax: 021-4522250Opening Hours: Tues, Wed, Thurs, Fri: (8am - 6pm) Mon: (8am - 8pm) Sat: (9am - 1pm)

cAsHflow services

Trade First11 Bath Avenue, SandymountDublin 4Tel: 1850 200 605Email: [email protected]: www.tradefirst.ie

D I R e C T O R Y


cAtering eQuipment

Kendermar LtdUnit 23Blanchardstown Corporate ParkBallycoolin, Dublin 15Tel: +353 1 8855855 (4 lines)Fax: +353 1 8855861Email: [email protected] are a fully Irish owned company, specialising in supplying many leading hotels, restaurants, bars, hospitals and nurs-ing homes with crockery, cutlery, glassware, cooking utensils, cleaning products, dis-posables, menus, coasters, guest amenity products and also in-room supplies for hotel bedrooms.

commerciAl insurAnce

FBD InsuranceFBD House, Bluebell, Dublin 12Tel: 1890 617 617Email: [email protected]: www.fbd.ie

design & print

Creative MediaworksTel: (0404) 69449 Mob: 086 1937405 Email: [email protected] Web: www.creativemediaworks.ieProfessional graphic design & print service.Magazines, brochures, corporate identity, stationery and lots more....Call us now for a quote.

Ross Print ServicesGreystones, Co. WicklowTel: 01 -287 6612Email: [email protected]: www.rossprint.ieSpecialists in Full Colour Print, including Magazines, Books, Brochures, Posters, Maps, Stationery etc.

Contact Mr. Ian Mullen

drinks distriButors

Barry & Fitzwilliam LtdBallycureen Industrial EstateAirport Road, Cork.Phone: 021 432 0900Fax: 021 432 0910Email: [email protected]: www.bandf.ieProducts: Teachers (Scotch), Jagermeister, Blue Nun, Rmy Martin(Cognac),Tio Pepe (Sherry), Faiveley, Stoilchnaya (Vodka), Vladivar Vodka(Vodka), Piper Heidsieck, Courvoisier (Cognac), Cointreau(Liqueur), Charles Heidsieck, Jim Beam (Bour-bon), Sourz(Liqueur), Pol Roger, Harveys Bristol Cream (Sherry), Wines, Glen Ellen, Cockburns (Port), McGuigan , Bols (Liqueurs), Mont Gras, Corona, The Famous Grouse(Scotch),Michel Lynch, Killbeg gan (Irish Whiskey), Guigal.

Brinkman Beverages Ireland Ltd7A Sweetmans Avenue,Blackrock, Co. Dublin.Tel: 01 212 1500Fax: 01 210 1009 Email: [email protected] Web: www.brinkmanbeverages.ieGin: Martin Millers, Blackwoods.

Liqueurs: Mickey Finn, Midori Melon, Saint Germain Elderflower, Coole Swan, Giffard liqueurs, illyquore Espresso liqueur, Cola Cubed and Cherry Cubed, Agwa.Others: Francoli Chocolate Grappa, Francoli Limoncello, Funkin Fruit Purees, Finest Call cocktail mixes, Le Fee Absinthe, Luigi Francoli Grappa di Moscato, Luigi Francoli Grappa di Nebbiolo, Mandarine Napolean, Sagatiba Cachaca, T.Js Rosas, Fernet Branca and Fentimans adult soft drinks, flavours; Curiosity Cola, Ginger beer,Tonic water, Dandelion & Burdock, Manderine & Seville orange, Rose lemonade, Shandy and Victorian lemonade. Rum: Matusalem + Pyrat.Sambuca: Opal Bianca White Sambuca, Opal Nera Black Sambuca.Tequila: Patron, xXx Tequila.Vodka: Skyy Vodka, X-Rated Fusion, Uluvka, Ultimat and Roberto Cavalli Whiskey: American: Buffalo Trace Bourbon, Eagle Rare, Elmer T Lee, George T Stagg, Rock Hill Farms, Thomas H Handy, William Larue Walker, WL Weller.Irish: Michael Collins.Scotch: Cutty Sark, Glenrothers.

Bulmers Ltd.Annerville, Clonmel, Co. TipperaryTel: +353 52 72100Fax: +353 52 [email protected] Original Cider is the flagship brand of Clonmel-based drinks company Bulmers Ltd. and is the brand leader in the Irish cider market. Bulmers Original Cider is a year round choice for consumers.The Bulmers portfolio includes the Bulmers Pint Bottle the biggest selling bottled prod-uct in Ireland; the Bulmers 330ml longneck; the Bulmers 500ml Can; the Bulmers 1 Litre Bottle and the new Bulmers 750ml Bottle.

Cassidy Wines LtdMagna DriveCitywest Business CampusDublin 24Tel: 01 466 8900

Specialist Suppliers to the Hotel and Allied Trades

6 | November 200934

Fax: 01 466 8932Email: [email protected]: www.cassidywines.comProducts: Oyster Bay, Marqus de Cceres, Yalumba, Oxford Landing, Gallo Family Vineyards, Jim Barry, Henschke, Vasse Felix, Gaja, Pio Cesare, Candido, Barone Ricasoli, Heidsieck, Nautilus Estate, Castillo de Molina, Bodegas Catena Zapata, Argento Wine Company, Domaine de la Vougeraie, Bouchard An et Fils, Waterford, The Winery of Good Hope, Bellingham.

Diageo IrelandSt James Gate, Dublin 8Tel: 01 453 6700Fax: 01 408 4810www.diageo.comMain Brands: Guinness, Smirnoff, Baileys,Gordons, Harp, Carlsberg, Budweiser, Bud Light, Smithwicks, Smirnoff Ice, Captain Morgan, Bushmills, Johnnie Walker. Ketel One, Tanqueray, Talisker

Edward Dillon & Co., LimitedEstuary House, Block P7 East Point Business Park Fairview, Dublin 3, Ireland Tel. +353 (0)1 819 3318 Fax: +353 (0)1 819 3355

Febvre and Company Limited,Highfield House, Burton Hall RoadSandyford Industrial EstateSandyford, Dublin 18, IrelandTel: +353 (0)1 216 1400Fax: +353 (0)1 295 9036Fax: +353 (0)1 294 1278 (orders)Web: www.febvre.ie

Gleeson Group16 Cherryorchard Industrial EstateBallyfermot, Dublin 10Tel: 01-6269787 Fax: 01-6260512Email: [email protected]: www.gleesongroup.ieBrands: Wines Gleeson Wines, Canti, Vina Tarapaca, Jacquart, Ironstone, Vergelegen, Sandalford, Caves St Pierre, Grant Burge, Cheval Noir, Garveys Sherry, Churchills Port.Spirits Merrys Whiskey, Optima Sambuca, Camus Cognac, Merrys Cream Liquer. Sierra Tequila, Schotz Schnapps. Beer Bavaria, Duvel, Weihnstephaner, 1795 Budejovice Pivo, Maredsous, A Chouffe, Vedett, Mena-brea, Warsteiner. Cider Adams Irish Cider, Devils Bit Cider, Pippin

Heineken Ireland Murphy Brewery, Leitrim Street, Cork Ph: 021-4503371Fax: 021-4503011 Customer Care On Trade1850 514 455Customer Care Off Trade1850 514 600Email: [email protected] Web: www.heinekenireland.ie Heineken Ireland is a wholly owned subsidiary of Heineken N.V. the most international brewer in the world. Based in Cork since 1856, the brewery combines a long and proud brewing tradition with the most up to date technology and innovative marketing. Following the acquisition of Beamish & Crawford by Heineken NV in late 2008, the enlarged Heineken Ireland is now Irelands leading Lager Company and employs 430 people with a pre acquisition turnover for 2008 of 346m. The brewerys portfolio now includes Irelands No 1 lager- Heineken, Coors Light, Amstel, Fosters, Carling, Beamish Stout & Murphys Stout, and a full range of specialty beers which includes Paulaner, Sol, Moretti and Zwyiec.Heineken Ireland is also a member of MEAS which promotes responsible drinking

Irish Distillers Pernod Ricard Simmonscourt House, Simmonscourt Road,Ballsbridge, Dublin 4Tel: 01 212 9000Customer Care: 1850 774 748Fax: 01 212 9001Email: [email protected]

Kelly & Company

Kelly & Company1Unit 5, Parkwest Industrial EstateNangor RoadDublin 12Tel: 01-6234001Fax: 01-6234155Email: [email protected] in 1896, Kelly & Company is now the largest family owned independant wine and spirit company in Ireland, servicing all areas of the licensed trade with a portfoliooffering quality and value in wines and spirits.Wine: (S.Africa) Pearly Bay,(Spain) Ochoa(France) Morin Wine,(Argentina) Finca Slichman,(Italy) Campagnola,(Chile) Santa Catharina,Champagne: Charbaut,Port: (Portugal) Barros.

Liquor License Transfers

Liquor Licence TransfersOffices in Dublin & WicklowTel: 0404 42832 We Specialise in liquor licence transfers so whether you are looking to purchase a liquor licence or sell one we are here to assist you. We are an experienced team who work to tight deadlines such as court dates. Essentially once you have contacted us we proceed with negotiations on your behalf and furthermore liaise with your legal firm thus ensuring that you have no further concerns.

D I R e C T O R Y


Little Italy Ltd139-140 North King Street, Dublin 7.Email: [email protected]: www.littleitalyltd.comTel: 01-8725208/8733935Fax: 01-8733299

Importers, Distributors & Specialists of Fine Italian Food & Wine - Wholesale & RetailTo complement our range of Italian Food Products, we import Italian wines and liqueurs directly from Italy such as Minini, Bove and Villafranca wines, Mionetto Prosecco, Paolucci Liqueurs.We have just recently added to our portfolio Molinari Sambuca, Amaro Montenegro, Amaro Averna and Limoncello di Capri.Opening Hours:Mon-Fri 9-5pm and Sat 10-1pmCustomer Car Park on site

NOREASTCoes Road Industrial Estate Dundalk, Co Louth Tel: 042 933 9858 Fax: 042 933 6370 Web: www.noreast.ieEmail: [email protected]: Erdinger, Krombacher, Stoya, Bishops Finger, Hackenberg Pils, Perrier, Budejovicky Budvar, Weiss Bier & Hornet Scrumpy

Richmond Marketing1st Floor Harmony Court, Harmony Row, Dublin 2Tel: 01 643 6431Web: www.richmondmarketing.comBrands Miller Genuine Draft, Tiger Beer, Kopparberg (Pear, Mixed Fruit, Apple & Lime, Pear Non Alcoholic), Peroni, Pilsner Urquell, Red Bull, Evian Water, Carpe Diem

United Wine Merchants LtdUnit 5 Silverwood Business Park 70 Silverwood Road, Craigavon Co. Armagh BT66 6LN Tel: 028 3831 6555 Fax: 028 3831 6444 Email: [email protected]:www.unitedwines.co.uk

government orgAnizAtion

Office Of Tobacco ControlWillow House, Millennium ParkNaas, Co. KildareTel: +353 (0)45 852 700Fax: +353 (0)45 852 799Email: [email protected] Web: www.otc.ieThe establishment of the Office of Tobacco Control is one of the measures put forward in the Towards a Tobacco Free Soc

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