Hotel & Catering Review

THE ESSENTIAL INDUSTRY HANDBOOK

INDUSTRY CONTACTS ✛ LEGISLATION GUIDE ✛ PRODUCT & SUPPLIER LISTINGS

DIREcTORY&BUYERS gUIDE

2011-2012

Directory & Buyers Guide 2011-2012Volume 44, Number 05

inside...

INDUSTRY CONTACTS8 TourismIreland10 FáilteIreland11 Organisations&Associations16 TravelPorts17 MarketingGroups18 GovernmentDepartments20 City&CountyCouncils22 EnterpriseBoards

BUYERS GUIDE26 CompanyIndex33 BrandIndex39 FoodSuppliers40 CateringEquipmentSuppliers45 Design&BuildSuppliers46 Health&SafetySuppliers47 BarEquipment&DrinkSuppliers48 Services

LEGISLATION52 Food59 LiquorLicensing67 EqualStatus68 Health&Safety70 Employment74 Environmental

Cover image: The Fitzwilliam Hotel, DublinThis page: Dessert at The Herbert Park Hotel, Dublin

Natural Gas: The five star choice.Natural gas is the cleanest fossil fuel available. And because it is also more cost effective,

it’s the perfect energy choice for your hotel or restaurant.

For more information on connecting your business to natural gas call Businesslink, our dedicated business service, on 1850 411 511.

Natural gas is the cleanest fossil fuel available. And because it is also more cost effective,it’s the perfect energy choice for your hotel or restaurant.

For more information on connecting your business to natural gas call businesslink,our dedicated business service, on 1850 411 511.

bord gais.indd 1 04/08/2011 11:21:03

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 �

LAW

Never has it been more important to make savvy buying decisions, to network within your industry and with trade organisations, and to keep abreast of your legislative requirements.

Indeed, if the last few years have taught us anything it’s that you need to keep atop of trends and developments in industry to keep ahead in business today.

To help you do so, Hotel & Catering Review returns with its Annual Directory & Buyers Guide, providing you with a comprehensive guide to the industry and its suppliers.

From our Who’s Who of industry representatives to our brand index and supplier products, we have a list of who you need to talk to in business. Once again, as we return for the 29th year with the Directory, we also include an expansive guide to legislation governing the sector.

The Hotel & Catering Review Directory & Buyers Guide will provide you with a vital tool for doing business in Ireland today.

ThE INDUSTRY AT YOUR FINGERTIpS

The hoTel & CaTering review Team:eDiTor Sarah Grennan CommerCial manager Gavin Cassidy DeSigner Jeannie Swan ProDUCTion Jim Heron CirCUlaTion & evenTS Nicola Hickey, Josie Keane aDminiSTraTion Marian Donohoe managing DireCTor Simon Grennan Chairman Frank Grennan

hoTel & CaTering review is published by Jemma PUBliCaTionS, Broom House, 65 Mulgrave Street, Dun Laoghaire, Co Dublin t: 01 214 7920 f: 01 214 7950 e: [email protected] w: www.hotelandcateringreview.ie, www.jemma.ie

Follow US:As well as the Annual Directory and monthly magazine you can get weekly news updates delivered directly to you on email by subscribing to the Hotel & Catering Review Weekly Bulletin ezine service. You can sign up for this service on hotelandcateringreview.ie.For more chat from the team at Hotel & Catering Review follow us on Twitter, @HC_Review or like us on Facebook.

© No part of Hotel & Catering Review may be reproduced, copied or transmitted in any form without the prior permission of Jemma Publications.ISSN: 0332-4400

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08 Tourism Ireland

10 Fáilte Ireland

11 Industry Organisations & Associations

16 Travel ports

18 Government Departments

20 Councils

22 Enterprise Boards

24 Marketing Groups

Please note, changes to personnel etc may occur during the year.

Who’s Who

8 HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012

TOURISM AGENCIES

TOURISM IRELANDTourism Ireland is responsible for marketing the island of Ireland overseas as a holiday and business tourism destination. The organisation has the twin goals of promoting increased tourism to the island of Ireland and of supporting the tourism industry in Northern Ireland to reach its potential. It engages in strategic destination marketing on a worldwide basis to achieve these goals. The organisation also influences product quality and service by providing intelligence from its research into consumer and industry trends in overseas markets. Tourism Ireland undertakes regional and product marketing and promotional activities on behalf of Fáilte Ireland and the Northern Ireland Tourist Board through its overseas market offices.

Niall Gibbons

Ann Riordan

Chief executive: Niall GibbonsChairperson: Ann Riordanvice Chairperson: Ciara BoyleDirector of Corporate Services and Policy: Shane ClarkeDirector of markets: Simon GregoryCentral marketing Director: Mark Henry

Corporate&IndustryCommunicationshead of Corporate and industry Communications: Margaret O’Reillyhead of Strategy, Development and insights: Peter Nash

MarketingCommunicationshead of marketing Communications: Brian Twomeyhead of Customer engagement and emarketing: Brian Hartehead of Co-operative marketing: Siobhán McManamy

NorthernIrelandhead of northern ireland and Product liaison: Aubrey Irwin

Mediamedia and Public relations manager: Sinéad Grace

IRELANDDUBlin5th Floor, Bishop’s SquareRedmond’s HillDublin 2T: 01 476 3400 F: 01 476 3666 e: [email protected] website: www.tourismireland.com Consumer website: www.discoverireland.com

Coleraine Beresford House2 Beresford RoadColeraine, BT52 1GET: 028 7035 9200 F: 028 7032 6932e: [email protected]

OverseasOffices

BRITAINlonDon Nations House103 Wigmore StreetLondonW1U 1QST: +44 207 518 0800 F: +44 207 493 9065e: [email protected]

glaSgow 7th Floor, James Miller House 98 West George StreetGlasgowG2 1PJT: +44 141 572 4030 F: +44 141 572 4033e: [email protected]

NORTHAMERICAUSa345 Park Avenue, 17th FloorNew YorkNY 10154T: +1 212 418 0800 F: +1 212 371 9052e: [email protected]

CanaDa2 Bloor Street WestSuite 3403Toronto M4W 3E2T: +1 416 925 6368 F: +1 416 925 6033 e: [email protected]

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 �

EUROPEaUSTriaArgentinierstrasse 2/41040 Vienna T: +43 1 581 8922 70 F: +43 1 585 36 30 88 e: [email protected] BelgiUm Louizalaan 66 Avenue Louise1050 Brussels T: +32 2 643 21 21 F: +32 2 642 98 51e: [email protected]

FranCe33 rue de Miromesnil75008 ParisT: +33 1 53 43 12 35 F: +33 1 47 42 01 64 e: [email protected]

germanYGutleutstrasse 3260329 Frankfurt am MainT: +49 69 923 1850 F: +49 69 923 18588e: [email protected]

iTalYPiazzale Cantore no 420123 MilanoT: +39 02 58 1773 F: +39 02 58 1773 09e: [email protected]

The neTherlanDSSpuistraat 1041012 VA AmsterdamT: +31 20 6206050F: +31 20 6208089e: [email protected]

norDiC region – Denmark, Sweden, norway, FinlandStore Kongensgade 3, 1 DK-1264 Copenhagen K DenmarkT: +45 33 15 80 45F: +45 33 32 44 01e: [email protected]

PolanDKramarska 1/761-765 PoznańT: +48 61 855 32 26F: +48 61 510 067 325e: [email protected]

SPainPaseo de la Castellana 46, 3a Planta28046 MadridT: +34 91 577 5458 F: +34 91 577 6934e: [email protected]

SwiTZerlanDBadenerstrasse 15CH-8004 Zurich T: +41 44 286 99 14 F: +41 44 286 99 37e: [email protected]

AUSTRALIA&DEVELOPINGMARKETSaUSTraliaLevel 536 Carrington StreetSydneyNSW 2000T: +61 2 9299 6177F: +61 2 9299 6323e: [email protected]

new ZealanDLevel 7, Citibank Building23 Customs Street EastAuckland 1010 T: +64 9 977 2255F: +64 9 977 2256e: [email protected]

aSia hUBPO Box 2627461st Floor, Jafza 18 & 19 Jebel Ali Free ZoneDubaiUnited Arab EmiratesT: +971 4813 7819F: +971 4813 7814e: [email protected]

ChinaSuite 728Shanghai Centre1376 Nanjing Road WestShanghai 200040P.R. ChinaT: +86 21 627 98788F: +86 21 627 98789e: [email protected]

gCCGulf Reps LtdMezzanine Level, Dnata Travel Centre BuildingSh Zayed RoadPO Box 75142 Dubai, U.A.E. T: +971 431 66170F: +971 4 31 66565e: [email protected] inDiaBeautiful PlanetGrants Building AnnexureOffice No. 46, 1st FloorOpposite Strand CinemaColaba

Mumbai 400 005T: +91 22 329 61624F: +91 22 221 80489e: [email protected]

JaPanInternational Place26-3 Sanei-choShinjuku-kuTokyo 160-0008T: +81 3 5367 6525F: +81 3 5363 1118 e: [email protected]

SoUTh aFriCaDevelopment Promotions62 Hume RoadDunkeldPO Box 30615Braamfontein 2017JohannesburgSouth AfricaT: + 27 11 442 0824F: + 27 11 442 0821e: [email protected]

TOURISM AGENCIES

NOTES


TOURISM AGENCIES

FáilTe irelanD DUBlin (Dublin) 88-95 Amiens StreetDublin 1T: 01 88 47700/1890 525 525F: 01 855 6821e: [email protected]: www.failteireland.ie

FáilTe irelanD SoUTh eaST (Carlow, Kilkenny, South Tipperary, waterford and wexford)4th floorWallace House Maritana GateCanada StreetWaterfordT: 051 312 700F: 051 312 710w: www.discoverireland.ie/southeast

FáilTe irelanD SoUTh weST (Cork and Kerry)Áras FáilteGrand Parade Cork T: 021 4255 100 F: 021 4255 199 w: www.discoverireland.ie/southwest

FáilTe irelanD weST & miDweST (galway, mayo and roscommon, South offaly, north Tipperary, Clare, limerick)Áras Fáilte Forster Street Galway T: 091 537 700 F: 091 537 733 w: www.discoverireland.ie/west

FáilTe irelanD norTh weST(Donegal, leitrim, and Sligo)Áras ReddanTemple StreetSligoT: (071) 916 1201F: (071) 916 0360w: www.discoverieland.ie/northwest

FáilTe irelanD eaST & miDlanDS (Cavan, Kildare, laois, longford, louth, meath, monaghan, north offaly, westmeath and wicklow)Dublin RoadMullingarCo WestmeathT: 044 934 8761F: 044 934 0413w: www.discoverieland.ie/eastcoast

FáILTE IRELAND

Shaun Quinn

Redmond O’Donoghue

Fáilte Ireland, the National Tourism Development Authority, was established in 2003 to guide and promote tourism as a leading indigenous component of the Irish economy.

The tourism and hospitality industry employs an estimated 200,000 people and generates more than e6bn in revenue a year.

Fáilte Ireland in 2010 and 2011 will work to develop a competitive and profitable tourism industry in the following key areas:

• enterprise Development: Working directly with industry and with key stakeholders across all areas, including providing business supports and marketing initiatives to Irish tourism enterprises.

• market Development: Developing consumer, trade and visitor engagement through our home holiday campaign, overseas promotions, business tourism, sporting and cultural events and tourist information.

• Strategic Development: Leading the development of tourism, with a focus on investing in people (education), place (environmental advice), product (leisure and hospitality development and capital investment) and policy issues (research and advocacy).

An outline of the supports and services provided by Fáilte Ireland, Your Guide to Fáilte Ireland Services, is available to download at www.failteireland.ie

Chief executive: Shaun QuinnChair of Fáilte ireland authority: Redmond O’Donoghue

Directors:Strategic Development: Aidan Penderenterprise Development: Paul Keeley market Development: John Concannon Corporate Development: Deirdre O’Keeffe

head of Communications: Alex Connolly

The Fáilte Ireland Authority (board) comprises a chairperson and 12 members. A full list can be found on www.failteireland.ie

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 11

an ÓigeiriSh YoUTh hoSTel aSSoCiaTion61 Mountjoy StreetDublin 7T: 01 830 4555e: [email protected]: www.anoige.ie

Chief executive: David OwensPresident: Norman Campion

aSSoCiaTion oF aPProveD ToUriST gUiDeS oF irelanDPO Box 6156Dublin 4e: [email protected]: www.tourguides.ie President: Barbara Hunter

aSSoCiaTion oF iriSh ConTraCT CaTererSCarroll Food Services4 Thorncastle StreetRingsend, Dublin 4T: 01 668 6095

Chairman: Kenneth Carroll

aSSoCiaTion oF iriSh ProFeSSional ConFerenCe organiSerST: 01 648 6103F: 01 648 6109 e: [email protected] w: www.aipco.ie

Chairman & Treasurer: Nicola McGranevice Chair: Jean EvansSecretary: Marina Finn

B&B irelanD Belleek RoadBallyshannonCo DonegalT: 071 98 22222e: [email protected]: www.bandbireland.com

Chief executive: Helena HealyChairperson: Margaret Cahill

BarTenDerS aSSoCiaTion oF irelanD104 Calderwood RoadGriffith AvenueDublin 9T: 087 791 2262e: [email protected] w: www.bartender.ie

President: Declan Byrne

CaTering eqUiPmenT aSSoCiaTionConfederation House84-86 Lower Baggot StDublin 2

Cea executive: Neil McGowanT: 01 6051669e: [email protected]: www.cea.ie

Chairperson: Julie MorrisseyStephens Catering Equipment Co LtdT: 01 5052505e: [email protected]

vice Chairperson: Larry SmithCalor TeorantaT: 01 4505000e: [email protected]

Secretary: Liam MongeyT: 01 4240600 / 087 126 9284e: [email protected]

Treasurer: John WalshT: 01 202 0774e: [email protected]

management Committee:michael FlanneryMichael Flannery Catering Supplies LtdT: 01 8428888e: [email protected]

Drewry PearsonMarco Beverage LtdT: 01 2952674e: [email protected]

anthony CooneyAutobar Vending LtdT: 01 6434160e: [email protected] CaswellBrake Bros Ltd

T: 0868178841e: [email protected]

Patrick ClementPallas Foods LtdT: 069 20400e: [email protected]

Sean martinBunzl McLaughlin LtdT: 028 37511999e: [email protected]

Jim CorbettBewleys LtdT: 01 8160690e: [email protected]

CaTering managemenT aSSoCiaTion oF irelanD President: Margaret Kenny, Catering Manager, James Connolly Memorial Hospital, Blanchardstown, Dublin 15T: 01 646 5157 e: [email protected] [email protected]

vice President: Ann Casey, Catering Officer, Mercy Hospital, Granville Place, CorkT: 052 67357e: [email protected]

honorary Secretary: Mary Moriarty, Catering Manager, c/o Mary Lynch’s Bar, Kneadsbridge, Coralstown, Mullingar, Co. WestmeathT: 085 1036667 e: [email protected]

Treasurer: Mary Dowling, Catering Manager, Barossa, Ten Acre,Kilrane, Rosslare Harbour, Co Wexforde: [email protected] [email protected]

Pro: Helena O’Brien, Catering Manager, St Stephen’s Hospital, Glanmire, Co CorkT: 021 485 8538e: [email protected] or [email protected]

Committee:michael FlanneryKay Fleming, Catering Manager, Beaumont Hospital, Dublin 9 e: [email protected]

INDUSTRY CONTACTS

ORGANISATIONS & ASSOCIATIONS

8


Mary Flynn, Catering Manager, Kevin Street, Dublin 8e: [email protected] Bent, Patient Food Services Manager, AMNCH, Tallaght, Dublin 24e: [email protected] Declan Belton, Catering Manager, St Mary’s Hospital, Phoenix Park, Dublin 20e: [email protected] Donncha Walsh, Assistant Governor, Irish Prison Service, IDA Business Park, Ballinalee Road, Longforde: [email protected] Ailish Doyle, Catering Manager, Our Lady’s Hospice, Harold’s Cross, Dublin 6We: [email protected]

CoaCh ToUriSm & TranSPorT CoUnCil oF irelanD6th Floor, O’Connell Bridge House, D’Olier Street, Dublin 2T: 086 020 9727e: [email protected] w: www.cttc.ie

Chief executive: Gerry Mullins

environmenTal healTh oFFiCerS’ aSSoCiaTionHeraghty House4 Carlton TceNovara AveBrayCo WicklowT: 01 276 1211e: [email protected]: www.ehoa.ie

Chairman: Shane KeaneDeputy Chairman: Caitriona Stackhonorary Treasurer: Noel Donnellyhonorary Secretary: Jennifer ShortenPublic relations officer: Lisa Fitzpatrick

DUBlin ToUriSmTourism CentreSuffolk StreetDublin 2T: 01 605 7700w: www.visitdublin.com, trade.visitdublin.com, www.dublinconventionbureau.comTourist information: 01 437 0969

Chief executive: Paul Haydene: [email protected]

head of marketing & Development: Ciara Sugrue

e: [email protected]

DrinKS inDUSTrY groUP oF irelanD c/o Licensed Vintners Association Anglesea House Anglesea RoadBallsbridgeDublin 4T: 01 668 0215w: www.drinksindustry.ie

Chairman: Keiran Tobinhonorary Secretary: Donall O’Keeffe

eUro-ToqUeS irelanD11 Bridge Court City GateSt Augustine StreetDublin 8T: 01 677 9995e: [email protected]: www.euro-toques.ie

Secretary general: Ruth HegartyCommissioner-general: Gearoid Lynch, The Olde Post Inn, Cloverhill, Co Cavan

Founder member/Commissioner: Myrtle Allen, Ballymaloe House, Shanagarry, Midleton, Co Cork

Commissioners:Lorcan Cribbin, 19 St Patrick’s Villas, Ringsend, Dublin 4Ross Lewis, Chapter One Restaurant, 18-19 Parnell Square, Dublin 1Kevin Arundel, The Chop House, 2 Shelbourne Road, Dublin 4Wade Murphy, The Lodge at Doonbeg, Doonbeg, Co ClareFeargal O’Donnell, The Fatted Calf, Pearsons Brook, Glasson, Co WestmeathStephen Gibson, Pichet Restaurant, 14/15 Trinity Street, Dublin 2

FooD & DrinK inDUSTrY irelanD Confederation House84-86 Lower Baggot StreetDublin 2T: 01 605 1621w: www.fdii.ie

Director: Paul Kelly

hoSPiTaliTY SaleS anD marKeTing aSSoCiaTion inTernaTional (hSmai) irelanD ChaPTeracting Chairperson: Alex Gibson DITe: [email protected]

Council:Stephen williamsAvvioT: 061 335 680e: [email protected]

Ciaran DelaneyMeetingsbooker.comT: 01 443 4632e: ciaran@meetings booker.com

michelle ConaghanAvvioT: 061 335 680e: [email protected]

adrian SherryBewleys/Moran HotelsT: 01 459 3650e: [email protected]

Cyril mcareeHotel & Restaurant Timese: [email protected]

aisling PurcellIndependent News & Mediae: [email protected]

Sara FarrellWatership House Hotele: [email protected]

Tim mageeHost PRT: 01 855 8500e: [email protected]

iriSh aCComoDaTion ServiCeS inSTiTUTew: www.iasi.ie

President: Ines Guerra, Carlton Hotel Dublin AirportT: 087 645 2867e: [email protected]

vice President: Mary Flannery, Ashford CastleT: 087 633 1773e: [email protected]

Secretaries: Josephine Ryan, Red Cow Moran HotelT: 087 231 2262e: [email protected]

Ingrid McGovern, StewartsT: 087 7716374e: [email protected]

Treasurers: Louise O’Sullivan, Moran Silver Springs HotelT: 085 840 5828e: [email protected]

Kathleen Heraghty,

INDUSTRY CONTACTS


Inishboffin House HotelT: 086 809 5741e: [email protected]

membership: Catherine Cerna, Carlton Hotel KinsaleT: 087 297 9599e: [email protected]

Hannah Duignan, Lough Rynn Castle HotelT: 071 963 2700e: [email protected]

Angela Kennedy, All Hospitality TrainingT: 085 119 0042e: [email protected]

Sponsorship: Pauline Rogan, Carlton Millrace HotelT: 086 813 7911e: [email protected]

Trish Collins, Willow Park SchoolT: 087 317 5874e: [email protected]

Marian Murnane, Armada HotelT: 065 707 9000e: [email protected]

newsletter: Murali Dharan, Lyrath Estate HotelT: 087 296 8828e: [email protected]

Public relations: Rita Kilroy, EcolabT: 087 635 0873e: [email protected]

iBeCConfederation House84-86 Lower Baggot StreetDublin 2T: 01 605 1500e: [email protected]: www.ibec.ie

Director general: Danny McCoy

iriSh Caravan & CamPing CoUnCilKilshannyMitchelstownCo CorkT: 025 41895e: [email protected]: www.camping-ireland.ie

Chairperson: Niamh D’ArcySecretary: Aideen FlynnTreasurer: Joe Kenneally

iriSh golF & ClUB managerS’ aSSoCiaTionc/o The Stephen’s Green Hibernian Club9 St Stephen’s GreenDublin 2w: www.igcma.com

President: Hilary MaddenT: 021 484 1376e: [email protected]

Pro: Ray MooneyT: 01 677 4744e: [email protected]

iriSh gUilD oF SommelierSw: www.irishguildofsommeliers.ie

President: Mary O’CallaghanT: 087 273 1344e: [email protected]

Trade President: Barry GeogheganTreasurer: Joan Dempsey

Secretary: Andrew O’Gorman104 Calderwood Rd,Griffith Ave,Dublin 9T: 087 791 2262e: [email protected]

Trustees: John Merry, Emmet Fitzgerald

Council members: Catherine Griffith, Harriet Connolly, James Tighe, James Murphy, Liam Campbell, Oliver Murtagh, Gerry Kennedy, John Rigby, Franklin Fernandez

iriSh hoSPiTaliTY inSTiTUTe8 Herbert LaneDublin 2T: 01 662 4790F: 01 662 4789e: [email protected]: www.ihi.ie

President: Fergal O’Connell FIHI, Fitzwilliam Hotel Deputy President: Nicky Logue MIHI, Fitzpatrick Castle HotelChief executive: Natasha Kinsella FIHIChairperson of College of Fellows: Douglas Jordan FIHIChairperson Young ihi: John Carty MIHICompany Secretary: Brian Fahy FIHI, Action RecruitmentTreasurer: Matthius Muller FIHI, Abbeycourt Hotelevents executive: Lyndsey Campbell

national CouncilMaurice Bergin FIHI, HSC LtdColm Brehany MIHI, Fáilte IrelandClem Ryan MIHI, Dublin Institute of TechnologyClare McLeod MIHI, Tourism IrelandAidan Ryan MIHI, The Royal Marine HotelYvonne Brady MIHI, Hilton Hotels Ireland Michael Stapleton MIHI, Radisson Hotel, Golden LaneAndrew Henning MIHI, The Westin HotelCiaran Murtagh MIHI, Slieve Donard HotelDeborah O’Hanlon MIHI, Shannon College of Hotel ManagementSharon Power, NetaffinityCharlie Sheil MIHI, The Gibson HotelAnne O’Regan MIHI, PREM GroupFiacra Nagle MIHI, Compass Group UK & Ireland

INDUSTRY CONTACTS

8


INDUSTRY CONTACTS

iriSh hoTelS FeDeraTion 13 Northbrook RoadDublin 6T: 01 497 6459F: 01 497 4613e: [email protected]: www.ihf.iewww.irelandhotels.com

Chief executive: Tim Fenn ihF Staff: Anne Lee, Lisa Kearney, Nuala McLoughlin, Miriam Young, Keith Browning, Sorcha Dempsey, Lorraine Duffy, Stephanie Howard, Joy Bradley

national Council 2011President: Paul Gallagher vice Presidents: John Raftery, Michael Vaughan honorary Treasurer: Stephen McNally Past Presidents: Matthew Ryan, Annette Devine, Richard Bourke, Jim Murphy, Mary Fitzgerald

elected members: Martin CassidyMartin ManganTerry McCoyColm NevilleJoe DolanTony WalkerJohn RyanPat Chawke

Co-opted members: Conor O’KaneDamian LynchAndrew PhelanPaul Keenan

Branch representatives:

CorkChairperson: Donagh Davernrepresentative: Aaron Mansworth

DonegalChairperson: Michael Naughtonrepresentative: Margaret Jackson

DublinChairperson: Neil Lanerepresentative: Denyse Campbell

galwayChairperson: Paul Gillrepresentative: Brian Bourke

KerryChairperson: Conor O’Connellrepresentative: Nicola Duggan

mayoChairperson: Fergal Ryanrepresentative: Darren Madden

midlandsChairperson: Joe O’Brienrepresentative: Matt O’Connor

mourne/Boyne/lakesChairperson: Aogan Dunnerepresentative: Rory Scott

ShannonChairperson: Michael Vaughanrepresentative: Donnacha Hurley

Sligo/leitrim/north roscommonChairperson: Fergus O’Donovanrepresentative: Ciaran Reidy

South eastChairperson: Bette-Marie Burger Smitrepresentative: Aidan Quirke

wicklowChairperson: Cormac O’Sullivan

iriSh nighTClUB inDUSTrY aSSoCiaTion35 Harcourt StreetDublin 2T: 01 478 8000e: [email protected]: www.inia.ie

Chief executive: Barry O’Sullivan

iriSh SelF-CaTering FeDeraTionArklow, Co WicklowT: 0818 300 186e: [email protected]: www.iscf.ie

Chairman: John O’ConnellTreasurer: Michael Brennan

iriSh Small & meDiUm enTerPriSe aSSoCiaTion (iSme)17 Kildare StreetDublin 2T: 01 662 2755e: [email protected]: www.isme.ie

Chief executive: Mark Fielding

iriSh ToUriST aSSiSTanCe ServiCeMonday-Friday6-7 Hanover Street EastDublin 2Weekend & Public Holidays Store Street Garda Station Dublin 2T: 1890 365 700e: [email protected]: www.itas.ie

Chief executive: Lisa KennedyChairman: Dick Bourke

iriSh ToUriST inDUSTrY ConFeDeraTionGround FloorUnit 5Sandyford Office ParkDublin 18T: 01 293 4950e: [email protected]: www.itic.ie

Chairman: John HealyChief executive: Eamonn McKeon

members: Aer Lingus, Association of Approved Tourist Guides of Ireland (Associate Member), B&B Ireland, Car Rental Council of Ireland, CIE Tours International, Coach Tourism & Transport Council, Dublin Airport Authority, Dublin Institute of Technology, Dublin Port Company, Dublin Tourism, Fáilte Ireland, Guinness Storehouse, Heritage Ireland (Associate Member), House of Waterford Crystal, Ireland’s Blue Book (Associate Member), Irish Caravan & Camping Council, Irish Ferries, Irish Heritage Trust, Irish Hotels Federation, Irish Marine Federation/IBRA, Irish Self Catering Federation, Irish Tour Operators Association, Jameson Visitor Centres (Associate Member), Northern Ireland Tourist Board, OPW/Heritage Services, Restaurants Association of Ireland, Shannon Development, Stena Line, Tourism Ireland, Vintners’ Federation of Ireland

iriSh Travel agenTS aSSoCiaTion4th Floor8-9 Westmoreland StreetDublin 2T: 01 417 9696 e: [email protected]: www.itaa.ie

Chief executive: Pat Dawson

inComing ToUr oPeraTorS aSSoCiaTionPO Box 65BrayCo WicklowT: 01 286 1113F: 01 286 1107w: www.irishtouroperators.come: [email protected]

Chief executive: Ruth Andrews

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 1�

liCenSeD vinTnerS aSSoCiaTionAnglesea HouseAnglesea RoadBallsbridgeDublin 4T: 01 668 0215e: [email protected]: www.lva.ie

Chief executive: Donall O’KeeffeChairman: Enda Keogh

The naTional hYgiene ParTnerShiPAbbey CourtBlock B Lower Abbey StreetDublin 1 T: 01 448 0614e: [email protected] w: www.nhp.ie

independent Chairman: Denis TuckerTrustees: Ray Ellard, Food Safety Authority of Ireland T: 01 817 1300e: [email protected] Natasha Kinsella, Irish Hospitality InstituteT: 01 662 4790e: [email protected]

Partner organisations: Fáilte Ireland, National Standards Authority of Ireland, Food Safety Authority of Ireland, Irish Hospitality Institute, Excellence Ireland Quality Association, The Sea-Fisheries Protection Authority/An t-Údarás um Choisaint Iascaigh Mhara,Teagasc, The Environmental Health Officers Association, Restaurants Association of Ireland, Food Safety Professionals Association, Catering Management Association, Good Food Ireland Vintners Federation of Irelandassociate member organisations: Safefood, Irish Hotels Federation

norThern irelanD hoTelS FeDeraTionThe McCune Building1 Shore Road Belfast BT15 3PGT: +44 (0)28 9077 6635 e: [email protected]: www.nihf.co.uk

President: James McGinnChief executive: Janice Gaultoffice Director: John StuartProject executive: Nicola Daly

norThern irelanD ToUriST BoarDSt Anne’s Court, 59 North StreetBelfast BT1 1NBT: +44 (0)28 9023 1221w: www.nitb.com

Chairman: Howard HastingsChief executive: Alan ClarkeChief operating officer: Kathryn ThompsonDirector of Product Development: Siobhan McCauleyDirector of Corporate Development: Laura HarveyDirector of organisational Development & human resources: Louise KearneyDirector of Business Development: Robert CullyDirector of marketing & events: Susie McCullough

The Panel oF CheFS oF irelanDc/o CEAConfederation House84-86 Leeson StreetDublin 2e: [email protected]: www.panelofchefsireland.com national President: Eoin Mc Donnelle: [email protected] Treasurer: Liam Horee: [email protected] Secretary: Patrick Bradye: [email protected] membership officer:Carl Oppermane: [email protected] Pro & marketing: Brendan O’Neille: bren_oneill @hotmail.comnational Culinary Team manager & regional Director: Michael Egane: [email protected] Director: Sylvester Dolane: [email protected] Culinary Team Captain: Kwanghi Chane: [email protected] national Culinary Junior Team Coach: George Smithe: [email protected]

qUiCK ServiCe FooD allianCe37 Cook StCork CityT: 021 427 9138e: [email protected]: www.qsfa.ie

Chairman: John GraceT: 087 298 8619

reSTaUranTS aSSoCiaTion oF irelanD11 Bridge CourtCity GateSt Augustine StreetDublin 8T: 01 677 9901e: [email protected]: www.rai.ie

President: Brian Fallonvice President: Erik Robson Chief executive: Adrian Cummins

Council 2011:Brian Fallon, Fallon’s of KilcullenPaul Cadden, SabaErik Robson, Ely Wine BarAngela Davis, Yeats TavernPadraig Og Gallagher, Gallaghers Boxty HouseTrevor McCarthy, The Stephouse Hotel Gina Murphy, Hugo’s RestaurantMichael Ryan, Isaac’s RestaurantSinead Lambert Barosso, Sol Rio RestaurantJulie Cox, Beaufield Mews RestaurantPadraic Frawley, Aubar’s Bar & Restaurant Paula Moran, Sirocco’sAoife Healy, EllaFergus O’Halloran, The Twelve HotelAdrian O’Sullivan, The TankardPat O’Leary, Wok & Roll Ray Mooney, Stephen’s Green Hibernian ClubPaul Byrne, ZuniAnthony Gray, Trá Bán

Branch Chairpersons north easternAoife Healy

westernFergus O’Halloran

KerryAdrian O’Sullivan

midlandsPaula Moran

CorkPat O’Leary

DublinPadraig Og Gallagher

northwestAngela Davis

SoutheastPaul Byrne

midwestPadraic Frawley

INDUSTRY CONTACTS

8


SKal inTernaTional irelanDMargaret Cronin, Specialised Travel Services, 80 Carysfort Avenue, Blackrock, Co. DublinT: 01 278 2677 e: [email protected] O’Dwyer, Ardilaun House Hotel, Taylor’s Hill, GalwayT: 091 521 433 e: [email protected]

national officers:President: Margaret Cronin (Dublin)vice President: Tom O’Dwyer (Galway)Secretary: Tom O’Dwyer (Galway)Treasurer: Joe Collins (Dublin)Pro: Frank Corr (Dublin)membership Development officer: Angela Dillon (Dublin)international Councillor: Douglas Jordan (Dublin)

Club Presidents:Dublin: Michael Byrnegalway: Dan MurphyKerry: Jason CliffordShannon: Miriam FlynnCork: Norina O’Callaghanmayo: Barney Clarkenorth west: Rosaleen Maherlakelands: Ray Byrne

Small FirmS aSSoCiaTionConfederation House84-86 Lower Baggot StreetDublin 2T: 01 605 1500e: [email protected] w: www.sfa.ie

Director: Patricia Callan

SPeCialiTY CoFFee aSSoCiaTion oF eUroPe irelanD c/o Marco Beverage SystemsUnit 63D Heather RoadSandyford Industrial Estate, Dublin 18

Chairman: Joseph SmithT: 01 295 2674e: [email protected]: Drewry Pearson

national Coordinator: Jackie Malone

T: 087 931 0116e: [email protected]

SoCieTe leS CleFS D’or President: Martin Mulholland, Europa Hotel, Belfaste: [email protected]

vice-President (President d’honneur-Comite des Sages): Denis O’Brien, The Shelbourne Hotel e: [email protected]

assistant Secretary: Ankur Bagga, Clontarf Castlee: [email protected], [email protected]

Treasurer: Paul Fitzsimons, The Burlington Hotele: [email protected]

international Delegate: Robbie Devine, The Fitzwilliam Hotele: [email protected]

Southern Provincial Delegate: Pat Prior, Carlton Castletroy Hotele: [email protected]

northern Provincial Delegate: Jamie Downey, Slieve Donard Hotele: [email protected]

vinTnerS FeDeraTion oF irelanDVFI HouseCastleside DriveRathfarnhamDublin 14T: 01 492 3400e: [email protected]: www.vfi.ie

Chief executive: Padraig CribbenPresident: Gerry Mellet

INDUSTRY CONTACTS

IRISHAVIATIONAUTHORITyT: 01 671 8655w: www.iaa.ie

AIRPORTSBelFaST CiTY airPorTT: 0044 289 093 90093w: www.belfastcityairport.com

BelFaST inTernaTional airPorTT: 0044 289 448 4848w: www.belfastairport.com

CorK airPorTT: 021 431 3131w: www.corkairport.com

DUBlin airPorTT: 01 814 1111w: www.dublinairport.com

DerrY airPorTT: 0044 287 181 0748w: www.cityofderryairport.com

galwaY airPorTT: 091 755 569w: www.galwayairport.com

KerrY airPorTT: 066 976 4644w: www.kerryairport.com

KnoCK airPorTT: 099 936 8100w: www.irelandwestairport.com

Shannon airPorTT: 061 712 000T: www.shannonairport.com

Sligo airPorTT: 071 916 8280w: www.sligoairport.com

waTerForD airPorTT: 051 846 600w: www.waterfordairport.com

BUSBUS eireannT: 01 830 2222w: www.buseireann.ie

DUBlin BUST: 01 873 4222w: www.dublinbus.ie

FERRyBelFaST harBoUrT: 0044 289 055 4422

CorK harBoUrT: 021 427 3125w: www.portofcork.ie

DUBlin PorTT: 01 887 6000w: www.dublinport.ie

DUn laoghaire PorTT: 01 280 8681w: www.dlharbour.ie

larne harBoUrT: 0044 28 2887 210

roSSlare PorTT: 053 22522w: www.rosslareharbour.ie

RAILiarnroD eireannT: 01 703 2358W: www.irishrail.ie

ni railwaYST: 0044 289 066 6630w: www.nirailways.co.uk

TRAVELPORTS


DeParTmenT oF agriCUlTUre, FiSherieS & FooDAgriculture HouseKildare StreetDublin 2T: 01 607 2000locall: 1890 200510*w: www.agriculture.gov.iee: [email protected]

DeParTmenT oF arTS, heriTage & The gaelTaChT23 Kildare StreetDublin 2T: 01 631 3800locall: 1890 383 0000e: [email protected]: www.arts-sport-tourism.gov.ieandNew Road, KillarneyCo KerryT: 064 662 7300locall: 1890 273 000

DeParTmenT oF CommUniCaTionS, energY & naTUral reSoUrCeS29-31 Adelaide RoadDublin 2T: 01 678 2000locall: 1890 449900e: [email protected]: www.dcenr.gov.ie

DeParTmenT oF DeFenCeStation Road, Newbridge, Co KildareT: 045 492 0001 locall: 1890 251890 e: [email protected]: www.defence.ie

DeParTmenT oF eDUCaTion & SKillSMarlborough StreetDublin 1T: 01 89 6400e: [email protected]: www.education.ie

DeParTmenT oF enTerPriSe, JoBS & innovaTion23 Kildare Street

Dublin 2T: 01 631 2121locall: 1890 220222 e: [email protected]: www.deti.ie

DeParTmenT oF environmenT, CommUniTY & loCal governmenTCustom HouseDublin 1T: 01 888 2000locall: 1890 202021w: www.environ.ie

DeParTmenT oF FinanCeGovernment BuildingsUpper Merrion StreetDublin 2T: 01 676 7571locall: 1890 661010e: [email protected]: www.finance.gov.ie

DeParTmenT oF Foreign aFFairS80 St Stephen’s GreenDublin 2T: 01 478 0822locall: 1890 426 700e: [email protected]: www.dfa.ie

DeParTmenT oF healTh & ChilDrenHawkins HouseHawkins StreetDublin 2T: 01 635 4000locall: 1890 200 311e: [email protected]: www.dohc.ie

DeParTmenT oF JUSTiCe & eqUaliTY 94 St Stephen’s GreenDublin 2T: 01 602 8202locall: 1890 221227e: [email protected]: www.justice.ie

DeParTmenT oF SoCial ProTeCTionÁras Mhic DhiarmadaStore Street

Dublin 1T: 01 704 3000 e: [email protected]: www.welfare.ie

DeParTmenT oF The TaoiSeaChGovernment BuildingsUpper Merrion StDublin 2T: 01 619 4000locall: 1890 227227e: [email protected]: www.taoiseach.gov.ie

DeParTmenT oF TranSPorT, ToUriSm & SPorT44 Kildare StreetDublin 2 T: 01 670 7444locall: 1890 443311e: [email protected]: www.transport.ie

*Locall: Outside local area

THECABINETTaoiseach: Enda Kennye: [email protected]

Tánaiste & minister for Foreign affairs: Eamon Gilmoree: [email protected]

minister for arts, heritage & the gaeltacht: Jimmy Deenihane: [email protected]

minister for agriculture, Fisheries & Food: Simon Coveneye: [email protected]

minister for Communications, energy & natural resources: Pat Rabbittee: [email protected]

minister for Community, equality & gaeltacht affairs: Frances Fitzgeralde: [email protected]

minister for education & Skills: Ruarí Quinne: [email protected]

GOVERNMENT

GOVERNMENT DEpARTMENTS


minister for enterprise, Trade & innovation: Richard Brutone: [email protected]

minister for environment, Community & local government: Phil Hogane: [email protected]

minister for Finance: Michael Noonane: [email protected]

minister for health & Children: James Reillye: minister’[email protected]

minister for Justice & equality and Defence: Alan Shattere: [email protected]: [email protected]

minister for Public expenditure & reform: Brendan Howline: [email protected]

minister for Social Protection: Joan Burtone: [email protected]

minister for Transport, Tourism & Sport: Leo Varadkare: [email protected]

JUNIORMINISTERSminister of State with special responsibility for Disability, equality and mental health (Departments of Health & Children and Community, Equality & Gaeltacht Affairs): Kathleen Lynche: [email protected]

minister of State with special responsibility for european affairs (Departments of the Taoiseach and Foreign Affairs): Lucinda Creightone: [email protected]

minister of State with special responsibility for Food, horticulture and Food Safety (Department of Agriculture, Fisheries and Food): Shane McEnteee: [email protected]

minister of State with special responsibility for gaeltacht affairs (Department of Community, Equality & Gaeltacht Affairs): Dinny McGinleye: [email protected]

minister of State with special responsibility for the newera Project (Departments of Communications, Energy & Natural Resources and Environment, Community & Local Government): Fergus O’Dowde: minister.o’[email protected]

minister of State with special responsibility for Primary Care (Department of Health & Children): Roisin Shortalle: [email protected]

minister of State with special responsibility for Public and Commuter Transport (Department of Transport, Tourism and Sport): Alan Kellye: [email protected]

minister of State with special responsibility for Public Service reform and the oPw (Department of Finance): Brian Hayese: [email protected]

minister of State with special responsibility for research and innovation (Departments of Enterprise, Trade & Innovation and Education & Skills): Sean Sherlocke: [email protected]

minister of State with special responsibility for Small Business (Department of Enterprise, Trade and Innovation): John Perrye: [email protected]

minister of State at the Department of the Taoiseach (with special responsibility as Government Chief Whip) and at the Department of Defence: Paul Kehoee: [email protected]

minister of State with special responsibility for Tourism and Sport (Department of Tourism, Culture and Sport): Michael Ringe: [email protected]

minister of State with special responsibility for Trade and Development (Department of Foreign Affairs): Jan O’Sullivane: [email protected]

minister of State with special responsibility for Training and Skills (Department of Education & Skills): Ciaran Cannone: [email protected]

GOVERNMENT

NOTES


COUNCILS

Carlow CoUnTY CoUnCilCounty Offices, Athy Rd, Carlow T: 059 917 0300T: [email protected]: www.carlow.ie

Cavan CoUnTY CoUnCil Courthouse, Farnham St, CavanT: 049 433 1799e: [email protected]: www.cavancoco.ie

Clare CoUnTY CoUnCilNew Rd, Ennis, Co ClareT: 065 682 1616e: [email protected]: www.clarecoco.ie

CorK CoUnTY CoUnCil County Hall, CorkT: 021 427 6891e: [email protected] w: corkcoco.ie

Donegal CoUnTY CoUnCil County House, Lifford, Co DonegalT: 04 917 2222e: [email protected]: www.donegalcoco.ie

DUn laoghaire/raThDown CoUnTY CoUnCilCounty Hall, Marine Rd, Dun LaoghaireT: 01 205 4700e: [email protected]: www.dlrcoco.ie

Fingal CoUnTY CoUnCil Main St, Swords, Co DublinT: 01 890 5000e: [email protected]: fingalcoco.ie

galwaY CoUnTY CoUnCilCounty Hall, Prospect Hill, GalwayT: 091 509 000e: [email protected]: www.galwaycoco.ie

KerrY CoUnTY CoUnCil Áras an Chontae, Tralee, Co. KerryT: 606 718 3500, e: [email protected]: www.kerrycoco.ie

KilDare CoUnTY CoUnCilÁras Chill Dara, Devoy Park, Naas, Co KildareT: 045 980 200e: [email protected]: www.kildarecoco.ie

KilKennY CoUnTY CoUnCilCounty Hall, John St, KilkennyT: 056 779 4000e: [email protected]

laoiS CoUnTY CoUnCilCounty Hall, Portlaoise, Co LaoisT: 057 866 4000w: www.laois.ie

leiTrim CoUnTY CoUnCil Governor House, Carrick-on-Shannon, Co LeitrimT: 071 962 0005e: [email protected]: www.leitrimcoco.ie

limeriCK CoUnTY CoUnCil County Hall, Dooradoyle, LimerickT: 061 496 000w: www.lcc.ie

longForD CoUnTY CoUnCilÁras an Chontae, Great Water St, LongfordT: 043 46231e: [email protected]: www.longfordcoco.ie

loUTh CoUnTY CoUnCilCounty Hall, Millenium Square, Dundalk, Co LouthT: 042 933 5457e: [email protected]: www.louthcoco.ie

maYo CoUnTY CoUnCil Áras an Chontae, Castlebar, Co MayoT: 094 90 24444w: www.mayococo.ie

meaTh CoUnTY CoUnCilCounty Hall, Navan, Co MeathT: 046 909 7000e: [email protected]:: www.meathcoco.ie

monaghan CoUnTY CoUnCilCouncil Offices, The Glen, MonaghanT: 047 30500e: [email protected]: www.monaghancoco.ie

norTh TiPPerarY CoUnTY CoUnCilCivic Offices, Limerick Rd, NenaghT: 067 31771, e: [email protected]: www.northtippcoco.ie

oFFalY CoUnTY CoUnCilCourthouse, Charleville Rd, Tullamore, Co OffalyT: 057 934 6800, e: [email protected], w: www.offalycoco.ie

roSCommon CoUnTY CoUnCilCourthouse, RoscommonT: 090 663 7100, F: +353 (0)90 663 7108e: [email protected]

Sligo CoUnTY CoUnCilRiverside, SligoT: 071 911 1111e: [email protected]: www.sligococo.ie

SoUTh DUBlin CoUnTY CoUnCil, County Hall, Tallaght, Dublin 24T: 01 4149000w: www.sdcc.ie

SoUTh TiPPerarY Co CoUnCilAras an Chontae, Emmet St, ClonmelT: 052 6134455e: [email protected]: www.southtippcoco.ie

waTerForD CoUnTY CoUnCilCivic Offices, Dungarvan, Co WaterfordT: 058 22000e: [email protected]: www.waterfordcoco.ie

COUNTY COUNCILS


CliCk for more: ;

weSTmeaTh CoUnTY CoUnCilCounty Buildings, Mullingar, Co WestmeathT: 044 933 2000w: www.westmeathcoco.ie

wexForD CoUnTY CoUnCilCounty Hall, Spawell Rd, WexfordT: 053 9176500e: [email protected]: www.wexfordcoco.ie

wiCKlow CoUnTY CoUnCil County Offices, Whitegates, WicklowT: 0404 20100e: [email protected]: www.wicklowcoco.ie

CITY COUNCILSCorK CiTY CoUnCilCity Hall, Anglesea St, CorkT: 021 496 6222e: [email protected]: www.corkcity.ie

DUBlin CiTY CoUnCil Civic Offices, Wood Quay, Dublin 8T: 01 672 2222e: [email protected]: www.dublincity.ie

galwaY CiTY CoUnCil City Hall, College Road, GalwayT: 091 536 400e: [email protected]: www.galwaycity.ie

limeriCK CiTY CoUnCil City Hall, Merchants Quay, LimerickT: 061 407100e: [email protected]: www.limerickcity.ie

waTerForD CiTY CoUnCilCity Hall, The Mall, WaterfordT: 051 309 900w: www.waterfordcity.ie

For a full list of Borough and Town Councils visit the Department of the Environment, Community & Local Government website, environ.ie.

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Carlow Enterprise HouseO’Brien RoadCarlowT: 059 913 0880e: [email protected]: www.carlow-ceb.com

Cavan Cavan Innovation & Technology Centre Dublin RoadCavanT: 049 437 7200e: [email protected]: www.cavanenterprise.ie

ClareEnterprise HouseMill RoadEnnisCo Clare T: 065 684 1922e: [email protected]: www.clareceb.ie

CorKCork City Unit ½Bruach na LaoiUnion QuayCorkT: 021 496 1828e: [email protected]: www.corkceb.ie

Cork north Blackwater HouseMallow Business ParkGouldshillMallowCo CorkT: 022 43235e: [email protected]: www.nceb.ie

South CorkUnit 6aSouth Ring Business ParkKinsale RoadCorkT: 021 497 5281e: [email protected]: www.sceb.ie

west Cork 8 Kent StreetClonakiltyCo CorkT: 023 34700e: [email protected]: www.wceb.ie

DonegalEnterprise Fund Business CentreBallyraineLetterkenny Co DonegalT: 074 916 0735e: [email protected]: www.donegalenterprise.ie

DUBlinDublin City 5th FloorO’Connell Bridge HouseD’Olier StreetDublin 2 T: 01 635 1144e: [email protected]: www.dceb.ie

Dun laoghaire-rathdownNutgrove Enterprise ParkNutgrove WayRathfarnhamDublin 14T: 01 494 8400e: [email protected]: www.dlrceb.ie

Fingal Mainscourt23 Main StreetSwordsFingalCo Dublin T: 01 890 0800e: [email protected]: www.fingalceb.ie

South Dublin County HallBelgard Square NorthTallaghtDublin 24 T: 01 405 7073e: [email protected]: www.sdenterprise.ie

galwaYWoodquay CourtWoodquayGalwayT: 091 565 269e: [email protected]: www.galwayenterprise.ie

KerrY County BuildingsTraleeCo KerryT: 066 718 3522e: [email protected]: www.kerryceb.ie

KilDare The WoodsClaneCo Kildare T: 045 861 707e: [email protected]: www.kildareceb.ie

KilKennY 42 Parliament StreetKilkennyT: 056 775 2662e: [email protected]: www.kceb.ie

laoiS Unit 1Portlaoise Enterprise CentreClonminam Business ParkPortlaoiseCo LaoisT: 057 866 1800e: [email protected]: www.laoisenterprise.com

leiTrimBusiness ParkDublin RoadCarrick-on-ShannonCo Leitrim T: 071 962 0450e: [email protected]: www.leitrimenterprise.ie

limeriCKlimerick City The GranaryMichael StreetLimerickT: 061 312 611e: [email protected]: www.limceb.ie Ceo: Eamon Ryan

limerick County Lissanalta HouseDooradoyleCo Limerick T: 061 496 520e: [email protected]: www.lcoeb.ie

longForD Longford Enterprise CentreTemplemichaeBallinalee RoadLongfordT: 043 334 2757e: [email protected]: www.longfordceb.ie

loUTh Quayside Business ParkMill StreetDundalkCo LouthT: 042 932 7099e: [email protected]: www.lceb.ie

maYoCedar BuildingMoneenCastlebarCo Mayo T: 094 902 4444e: [email protected]: www.mayoceb.com

meaTh Enterprise CentreTrim RoadNavanCo Meath T: 046 9078400e: [email protected]: www.meath.com

ENTERpRISE

COUNTY & CITY ENTERpRISE BOARDS


monaghanUnit 9M:TEK BuildingKnockaconnyMonaghan T: 047 71818e: [email protected]: www.mceb.ie

oFFalY Cormac StreetTullamoreCo Offaly T: 057 935 2971e: [email protected]: www.offalyceb.ie

roSCommon Ground FloorGovernment OfficeSGolf Links RoadRoscommonCo Roscommon T: 090 662 6263e: [email protected]: www.roscommon.ie

Sligo Sligo Development CentreCleveragh RoadSligo T: 071 914 4779e: [email protected]: www.sligoenterprise.ie

TiPPerarY Tipperary northConnolly StreetNenaghCo Tipperary. T: 067 33086e: [email protected]: www.tnceb.ie

Tipperary South 1 Gladstone StClonmelCo Tipperary T: 052 612 9466e: [email protected]: www.southtippceb.ie

waTerForDwaterford CityEnterprise HouseNew Street CourtNew Street

WaterfordT: 051 852883e: [email protected]: www.waterfordceb.com

waterford County The CourthouseDungarvanCo Waterford T: 058 44811e: [email protected]: www.enterpriseboard.ie

weSTmeaTh Business Information CentreChurch AvenueMullingarCo Westmeath T: 044 934 9222e: [email protected]: www.westmeath-enterprise.ie

wexForD Unit 1 Ardcavan Business Park Ardcavan WexfordT: 053 912 2965e: [email protected]: www.wexfordceb.ie

wiCKlow Wicklow County CampusClermont HouseRathnewCo Wicklow T: (0404) 30800e: [email protected]: www.wicklowceb.ie

norThern irelanDEnterprise Northern IrelandAghanloo Industrial Estate Aghanloo Road Limavady BT49 0HE T: 028 7776 3555e: [email protected]: www.enterpriseni.com

CliCk for more:enterpriseboards.ie

ENTERpRISE

;

A member of European of Catering Equipment Manufacturers

greaT FiShing hoUSeS oF irelanDc/o PO Box 283Galwaye: [email protected]: www.irelandflyfishing.com

green BooK oF irelanD55 Park AvenueBallsbridgeDublin 4T: 01 676 2555e: [email protected]: www.greenbook.ie

gooD FooD irelanDBallykelly HouseDrinaghCo WexfordT: 053 915 8693F: 053 915 8688e: [email protected]: www.goodfoodireland.ie

heriTage iSlanD27 Merrion SquareDublin 2T: 01 775 3870e: [email protected]: www.heritageisland.com

hoUSeS, CaSTleS & garDenS oF irelanDBallyshemane HouseRathdrumCo WicklowT: 087 777 6428e: [email protected]: www.castlesgardensireland.com

irelanD’S BlUe BooK8 Mount St CrescentDublin 2T: 01 676 9914e: [email protected]: www.irelands-blue-book.com

iriSh CoUnTrY hoTelS/manor hoUSe hoTelS1 Sandyford Office ParkFoxrockDublin 18T: 01 295 8900e: [email protected]@irishcountryhotels.comw: www.manorhousehotels.comwww.irishcountryhotels.com

iriSh CoTTage holiDaY homeSBracken CourtBracken RoadSandyfordDublin 18T: 01 205 2777e: [email protected]: www.irishcottageholidays.com

iriSh lanDmarK TrUST25 Eustace StreetTemple BarDublin 2T: 01 670 4733 e: [email protected]: www.irishlandmark.comAlso:50 Bedford StreetBelfast, BT2 7FW

norTh & weST CoaST linKS9 An FuaranMoycullenCo GalwayT: 091 868 642e: [email protected]: www.northandwestcoastlinks.com

Premier gUeSThoUSeS oF irelanDBracken CourtBracken RoadSandyfordDublin 18T: 01 205 2826e: [email protected]: www.premierguesthouses.com

SeleCT hoTelS oF irelanDShannon BuildingsMallow RoadCorkT: 021 439 1998e: [email protected]: www.selecthotels.ie

The hiDDen irelanDPO Box 31WestportCo MayoT: 098 66650/01 662 7166e: [email protected]: www.hiddenireland.com

MARKETING GROUpS

INDUSTRY CONTACTS

NOTES


26 Company Details

33 Brand Index

39 Food Suppliers

40 Catering Equipment Suppliers

45 Bar & Drink Suppliers

46 health & Safety Suppliers

47 Design & Build Suppliers

48 Services

SupplierListings


AMBERLEYBarntickBallynacallyCo. ClareT: 353 65 6838109F: 353 65 6838055e: [email protected]: www.amberley.ieContact(s): Martin KnoxAmberley Quality and Environmental Services Ltd are a water quality testing certification company specialising in water treatment and water quality certification. Water types include surface water/groundwater, drinking water, leisure water and wastewater. We provide water treatment using reverse osmosis and UV. Where there are legal limits set on water quality-indicating parameters, certification is required.

aramarK irelanDNorthern CrossMalahide RoadDublin 17T: 01 8160767F: 01 8160770e: sales @aramark.iew: www.aramark.ieContact(s): Eddie Scaife: Commercial Director; Lorraine Clements: Director of Cleaning Services; Kevin Holder: Director of HealthcareARAMARK is a leading supplier of Contract Catering, Facilities and Property Management Services.

BlenDerS lTDUnit 4IDA CentreNewmarketDublin 8T: +353 1 4536960F: +353 1 4537607e: [email protected](s): David ChandlerManufacturers of mayonnaises, bouillons, sauces, dressings & sachets for caterers.

BewleY’S CoFFee & Tea ComPanYNorthern CrossMalahide RoadDublin 17T: 01 816 0606 w: www.bewleys.com

BorD BiaClanwilliam CourtLower Mount StreetDublin Dublin 18T: 01 614 2235w: www.bordbia,ieContact(s): Mauree Gahan: Foodservice Specialist, Ireland Market

BorD gáiS neTworKSBord Gáis NetworksBlock 2Arena RoadSandyford Business ParkSandyfordDublin 18T: 1850 411 511F: 066 9792015e: [email protected]: www.bordgais.ie/networksContact(s): Mark Holohan: National Sales ManagerBord Gáis Networks builds and operates the natural gas network in Ireland on behalf of Gaslink.

BUlmerS CiDerBulmers LtdAnnervilleClonmel Co TipperaryTel: +353 52 6172100Fax: +053 52 6172256E-mail: [email protected]: www.bulmers.ie

Bwg FooDServiCeHead OfficeGreenhills RoadWalkinstownDublin 12T: 01 4090300/1890 626 426: Locall NationwideF: 01 4516719e: [email protected]: www.bwgfoodservice.ieContact(s): Ricky O’Brien: National Accounts Manager Serving the Foodservice industry with quality chilled, frozen, ambient, alcohol and non-food products.

CaTering eqUiPmenT aSSoCiaTion84 Lower Baggot StreetDublin 2T: 01 6051669F: 01 6381669e: [email protected]: www.cea.ieContact(s): Liam Mongey: Secretary; Neil McGowan: ExecutiveCEA represents the premier equipment, food and other suppliers to Ireland’s out of home catering industry.

COMpANY DETAILS


CelTiC linenRosslare RoadDrinaghCo. WexfordT: Locall 1890 235842F: 053 9165774e: [email protected]: www.celticgroup.ieContact(s): Pat O’Dwyer, Martin MurphyRental: Work wear, Cabinet Roller towels, Dust mats, linen hire; Direct Sale: Hygiene Products, textiles, lockers, healthcare service.

CooleY DiSTillerY PlC162 Clontarf RoadClontarfDublin 3T: 01 8332833F: 01 8333505e: [email protected]: www.cooleywhiskey.comContact(s): John Cashman: Market Development ManagerManufacturer and supplier of Irish Whiskey – Blends and Single Malts; Irish Distributor – Barry & Fitzwilliam Ltd

ComPaSS groUP irelanD3rd Floor43A Yeats WayParkwest Business ParkDublin 12T: 01 6296100F: 01 6296105e: [email protected]: www.compass-group.comContact(s): Bette Brazil: Business Development DirectorProviding catering & support services to the education, healthcare, public sector, business & industry and leisure markets.

CorCoran FooD eqUiPmenT LTDUpper Rock StreetTraleeCo. KerryT: 066 7125605/7124072F: 066 7125172Contact(s): Dan Brosnan: Managing Director; Michelle Brosnan: General ManagerCatering System Specialist – providing complete food service solutions to the catering and supermarket industries.

DeliCe De FranCeGrange Castle Business ParkClondalkinDublin 22T: 01 4647200F: 01 4647489w: www.delicedefrance.ieContact(s): Derek Cummins, Foodservice Director

DUBlin inSTiTUTe oF TeChnologYCathal Brugha StreetDublin 1T: 01 4024352F: 01 4024496e: [email protected]: www.hospitality.dit.ieContact(s): Doctor Dominic Dillane, Head of School; Ralf Bubach, Head of Department, School of Hospitality Management and Tourism, College of Arts and Tourism

Diageo irelanDSt James’s GateDublin 8T: 01 4536700F: 01 4084810w: www.diageo.comContact(s): John Kennedy: Managing Director; Andrew Cohan: Commercial Director ROIBeer and Spirits; Main Product Groups: Stout, Ale, Lager, Cider, Spirits. Diageo Ireland is the leading partner for Ireland’s licensed market with a portfolio of world class brands.

eDwarD Dillon & Co. lTDEstuary HouseBlock P7Eastpoint Business ParkFairviewDublin 3T: 01 8193300F: 01 8193390e: [email protected](s): John Pearson: Managing Director; Andy O’Hara: Commercial Director; Liam Murray: Finance Director; John Fitzgerald: Operations DirectorWine & Spirit Importer/Distributor.

exCellenCe lTD43 Baldoyle Industrial EstateDublin 13T: 01 8323300F: 01 8323584e: [email protected]; [email protected]: www.excellence.ieContact(s): Paul Ivory, Neil Curley, Ed O’DohertyDedicated Ambient Foodservice and retail supplier sourcing speciality food products from around the world.

COMpANY DETAILS


FBD inSUranCe PlCFBD House,Bluebell,Dublin 12T: 1890 617617e: [email protected]: www.fbd.ieContact(s): Christy DohertyFBD has 40 years’ insurance experience and, with local sales offices nationwide, FBD’s quality customer service is never more then a few steps away.

FlogaSFlogas Ireland LtdDublin RoadDroghedaCo. LouthT: 041 9831041F: 041 9834652e: [email protected]: www.flogas.ieContact(s): Gerard Lynch: Customer Services ManagerFlogas supplies LP Gas & Natural Gas to the catering industry; one of the cleanest & most economical forms of energy; gas is instantly controllable and visible – both of which are of vital importance to the Chef.

FinDlaTer wine & SPiriT groUP79 Broomhill RoadTallaghtDublin 24T: 01 4047300F: 01 4047311e: [email protected]: www.findlaterws.ieContact(s): Martin McDonald: Sales Director; Philip Robinson: Marketing DirectorWine & Spirits distributor.

Flamingo DiSPlaYUnit 21 Fashion CityBallymount Road UpperDublin 24T: 01 4295070F: 01 4925055e: [email protected]: www.flamingodisplay.comContacts): Lauren Bradish; Simone KennyChristmas/seasonal decorations, wedding and themed displays, artificial trees, plants and greenery, fabrics, basketware.

FooD SaFeTY ProFeSSionalS aSSoCiaTionMary Daly, PROFood Safety Professionals AssociationAnnmountGlounthauneCo. CorkT: 021 4355917e: [email protected]: www.fspa.ieContact(s): Mary DalyLicensed Food Safety Trainers & HACCP Professionals. Qualified Hygiene Auditors, Experts in Food Business & Advisors to Start Up Businesses.

glanBia ConSUmer FooDS3008 Lake DriveCitywest Business CampusDublin 22T: 1890 946655/1890 923392F: 01 488 1099w: www.glanbia.comContact(s): Paul Flynn: Foodservice Channel Manager; Kevin Phelan: Foodservice AnalystIreland’s leading Dairy supplier to the food services sector. With household brands such as ‘Avonmore’, ‘Premier’, ‘Yoplait’, ‘Kilmeaden’ and ‘CMP” in its portfolio,

Glanbia Consumer Foods has the No1 market position in all sectors of fresh milk, cream, cheese, and fresh soup, with strong positions in fruit yogurt, butter and spreads.

gleeSon inCorPoraTing gilBeYSUnit 16 Cherry Orchard Industrial EstateBallyfermotDublin 10(Plus 10 Depots Nationwide)T: 01 6269787 & 01 6239158 (Wine Sales)F: 01 6237925e: [email protected]: www.gleesongroup.ieContact(s): Patrick Cooney: Managing Director; Stephen Meleady: National Sales Manager; Marie Cooney: Marketing Director; Keith O’Haire: Marketing Manager; Sally-Anne Cooney: General Manager Gilbeys WinesGleeson incorporating Gilbeys is a fully-independent, Irish owned producer and wholesaler of alcoholic and non-alcoholic beverages. Gleeson is Ireland’s largest packaged lager wholesaler and largest wine company, supplying all areas of the market, in every geographic part of the country. Gleeson is also the home of some of Ireland’s best known and best selling brands. ‘Gleeson incorporating Gilbeys, the Home of Great Brands.’

goUrmeT ClaSSiC lTDPeartree Business CentreCobham RoadFerndown Industrial EstateWimborneDorset BH21 7PTEnglandT: 0044 1202 863040F: 0044 1202 891367e: [email protected]: www.gourmetclassic.comContact(s): Angus l’AnsonPioneers of the Cooking Wine category in foodservice. Since 1998 we have grown year on year and are now firmly established as the category brand leaders with a 90% market share.

COMpANY DETAILS


heineKen irelanDMurphys BreweryLeitrim StreetCork T: 021 4503371; Customer Care (On Trade): 1850 514455; Customer Care (Off Trade): 1850 514600F: 021 4503011e: [email protected]: www.heinekenireland.ieContact(s): David Forde: Managing Director; Patrick Conway: On Trade Director; John Kelly: Off Trade Director; Walter Drenth: Marketing Director; Luc Van Haastracht: Finance Director; Declan Farmer: Corporate Affairs Manager; Conor Dillon: National Sales Manager (On Trade); Lyndon O’Hea: National Wholesale Manager; Declan Keegan: Purchasing Officer; Donal Manning: IT ManagerHeineken 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.

hJ heinZ ComPanY (irelanD) lTDStradbrook HouseStradbrook RoadBlackrockCo. DublinT: +353 1 2805757F: +353 1 2801957w: www.hjheinz.ieContact(s): Luigi Rea: Sales Director; Maresa Cagney: Marketing ManagerSales, marketing and distribution of the HJ Heinz brand portfolio.

hoTelKeYCarDS limiTeD & gUm anD SmoKeSUnit 9 Ridgeview Commercial CentreMonavalleyTraleeCo. KerryT: 00 353 66 7123842F: 00 353 66 7123853m: 00353 87 02302334e: [email protected]: www.hotelkeycards.net; www.gumandsmokes.netContact(s): Glyn Wells, Marie ColemanKeycards/Wallets & personal litter pouches. Both personalised and Generic to Ireland & UK.

COMpANY DETAILS


hUgh JorDan & Co.Unit 4 Airways Industrial Estate, Santry,Dublin 17T: 01 8627200F: 01 8627277e: [email protected]: www.hughjordan.comContact(s): Conor McKenna: managing director; Adrian Kelly: business development manager; John Whyte: national account managerHugh Jordan and Company is recognised as Ireland’s largest independent catering supplies company, serving all sectors of the catering industry for over 60 years.

inveST norThern irelanDDrumalane MillThe QuaysNewryCounty DownBT34 8QFm: +44 (0) 7817 173516e: [email protected]: www.investni.com; www.buynifood.comContact(s): Shane McArdle: Food Market Advisor, Republic of IrelandInvest Northern Ireland is the economic development agency for Northern Ireland and has a team dedicated to promoting ‘Northern Ireland Naturally’ food and drink in the rest of the Island of Ireland, with a successful record of helping Irish buyers source a unique range of products.

KeelingS CaTeringRoslinSt MargaretsCo. DublinT: 01 8955304F: 01 8955306e: [email protected]: www.keelings.comContact(s): Colm BuryFresh and prepared fruit and vegetable specialists.

The KenCo CoFFee ComPanY (KraFT FooDS ire. lTD)47 Pembroke RoadBallsbridgeDublin 4T: 01 6052600F: 01 6052626e: [email protected]: www.kencocoffeecompany.co.ukContact(s): Declan Quinn: AFH Manager; Ciaran Geoghegan: Sales Manager DirectA full service hot drinks supplier specialising in Beans, Filter, On-Demand Systems, equipment and training.

J & C KennYUnit 9 Oranmore Business ParkOranmoreCo GalwayT: 091 794308/790060F: 091 794737e: [email protected]: www.jckenny.ieContact(s): Jackie Kenny: Managing Director: John Davin: Sales Operations ManagerWholesaler to the Licensed trade, stocking the complete range of spirits, wines and beers.

John PlaYer & SonS21 Beckett WayPark WestNangor RoadDublin 12T: 01 243 4800Customer Services: 01 243 4900F: 01 243 4801e: [email protected]: www.jps.ieContact(s): Andrew Meagher: Manager Director; Jacinta Fitzpatrick: Finance Director; Deirdre Healy: Corporate Affairs Manager; Declan Smith: Head of Sales; Tonguc Tuzcu: Head of Trade and Brand Marketing; Paul Nugent: Brand Marketing Manager; Tony Fitzpatrick: Sales Operation Manager; Ciaran Scolard;

Head of National AccountsJohn Player & Sons markets & distributes a leading range of cigarettes, cigars and other tobacco products.

lavaZZa CoFFee (UK) lTD2nd Floor36 Windsor StreetUxbridge UB8 1ABT: 0044 1895 209750F: 0044 1895 254778e: [email protected]: www.lavazza.comContact(s): Barry Kither: Sales & Marketing Director FS/AFACoffee Roaster

liTTle iTalY lTD139-140 North King StreetDublin 7T: 01 8725208/8733935F: 01 8733299e: [email protected]: www.littleitalyltd.comContact(s): Bettina RabbitteWholesale and retail importers and distributors of fine Italian food and wine.

maCDonalD FinanCial ConSUlTanTS lTDBlock 10-3Blanchardstown Corporate ParkDublin 15T: 01 448 1485F: 01 8202404e: [email protected]: www.macdonaldfc.ieContact(s): Barry MacDonaldPensioner Trustees, Fee-based Financial Planners & Investment Consultants.

COMpANY DETAILS


marCo Beverage SYSTemS lTDUnit 24 Heather RoadSandyford Industrial EstateDublin 18Tel: 01 2952674F: 01 2958715e: sales @marco.iew: www.marco.ieManufacturer, supplier and service provider for water boilers and coffee equipment.

marS irelanD FooDServiCeBurton Hall CourtBurton Hall DriveSandyford Industrial EstateDublin 18Tel: 01 4353200Fax: 01 4353290w: mars-foodservice.comContact(s): Vincent Ryan – 086 8220628Mars Foodservice offers a range of unsurpassed products that provide great tasting, nutritious and practical meal solutions for busy professional kitchens.

miTChell & Son wine merChanTS lTDWholesale Office & Retail Shop: 54 Glasthule RoadSandycoveCo Dublin

Also Retail Shops: Grange Road Rathfarnham; CHQ Building IFSC, Dublin 1T: 01 2302301F: 01 2302305e: [email protected]: www.mitchellandson.comContact(s): RJ Mitchell: Managing Director; PB Dunne: Director; Matt Long: Wholesale Manager; Robert Mitchell: Retail Manager (Glasthule)Wholesale & agency business dealing with the hotel, restaurant & off trade. Owners of two retail outlets as listed.

mUlCahY TeChniCal ServiCeSUnit 8A Mulcahy Keane EstateGreenhills RoadDublin 12T: 01 4504755F: 01 4508371e: [email protected]

mUSgrave FooDServiCeSDistribution CentreSt Margaret’s RoadBallymunDublin 11T: 01 883 5155F: 01 419 4331e: [email protected]: www.musgravefoodservices.comContact(s): John Kelly – Head of SalesFoodservice Wholesale distributor of ambient, chilled and frozen products.

nilFiSKNationwideT: 01 294 3838/ 086 831 8203email: [email protected]: www.nilfisk.ieContact(s): David JordanSuppliers of cleaning equipment including Vacuums, polishers and Carpet cleaning equipment.

niSBeTSUnit 1-3North Link Business ParkOld Mallow RoadCorkT: 021 4946777F: 021 4946789e: [email protected]: www.nisbets.ieContact(s): Brenda O’Callaghan: General Manager; Mark Millard: Call Centre Sales Manager; Joan O’Sullivan: Wholesale Manager; Jason Horan: Corporate ManagerNext Day Catering equipment supplier of over 8,000 products competitively priced with a price match promise.

oDaioS FooDS11 Magna DriveMagna Business ParkCitywestDublin 24T: 01 4691455F: 01 4691499e: [email protected]: www.odaios.comContact(s): Freda WolfeSupplier of ambient, chilled and frozen foods to hotels, restaurants, caterers, cafés and gourmet retailers.

Premier FooDS irelanD2nd FloorWest End Office ParkBlanchardstownDublin 15T: 01 6407000Fax: 01 6407082e: [email protected]: www.premierfoods.ieContact(s): Brian KeoghManufacturer of iconic ambient food brands including McDonnell’s, Hartley’s and Chivers.

PallaS FooDSArdagh RoadNewcastlewestCo. LimerickT: 069 20200F: 069 20400e: [email protected]: www.pallasfoods.eu

COMpANY DETAILS


Pan eUro FooDSUnit 12 Blanchardstown Corporate ParkDublin 15T: 01 8030360F: 01 8111236e: office @paneurofoods.iew: www.paneurofoods.ieContact(s): Seamus Duignan: Managing Director; Conor Ryan: Commercial Director; Michael Burke: National Key Accounts ManagerDistributor of ambient, chilled and frozen foods.

rePaK limiTeDRed Cow Interchange Estate1 Ballymount RoadClondalkinDublin 22T: 01 4670190F: 01 4030929e: [email protected]: www.repak.iewww.preventandsave.ie www.recyclemore.ie Contact(s): Dr Andrew Hetherington: CEO; Bill Collins: Financial Controller; Darrell Crowe: Sales & Marketing Manager; Declan Martin: Membership Services Manager; Bill Dolan: Collection Services Manager Established to help participating member companies meet their packaging waste obligations under the 2007 Waste Regulations

roBerT roBerTS lTD79 Broomhill RoadTallaghtDublin 24T: 01 4047300F: 01 4047311e: [email protected]: www.robert-roberts.ieHot beverage solution providers.

ShamroCK FooDSMerrywell Industrial EstateBallymountDublin 12T: +353 1 4051500F: +353 1 4601336e: [email protected]: www.shamrockfoods.ieShamrock Foods is one of Ireland’s leading sales, marketing and distribution companies.

SoDexo irelanD23 Rock HillMain StreetBlackrockCo. DublinT: Dublin: 01 2833654; Cork: 021 4327210; Belfast: 028 90 49100F: 01 2833991e: [email protected]: www.sodexo.comContact(s): Jeremy Dicks: Managing Director; Margaret Clapham: Business Development DirectorSodexo is one of Ireland’s leading food and facilities management service providers.

STaFForD lYnCh lTD101 Northwest Business ParkBallycoolinBlanchardstownDublin 15T: 01 8023100F: 01 6335366e: [email protected]: www.staffordlynch.ieStafford Lynch Foodservice with distribution across the island of Ireland provides the very best solutions to the Foodservice Industry, through strong brands and specialist knowledge.

STePhenS CaTering eqUiPmenTUnit 9F Maynooth Business CampusMaynoothCo. KildareT: 01 5053505F: 5052506e: [email protected]: www.stephenscatering.comContact(s): Julie Morrissey: Managing DirectorIreland’s largest and longest established catering and food service equipment companies.

UniTeD CoFFee irelanDUnit 299Blanchardstown Corporate ParkDublin 15T: 1800 946974e: [email protected]: www.unitedcoffee.ieContact(s): Sean Francis: Business Development ManagerMarket-leader in total coffee solutions and suppliers of the world’s finest beans and machines

UniTeD wine merChanTS lTDUnit 5 Silverwood Business Park70 Silverwood RoadCraigavon Co. Armagh BT66 6LNT: 048 3831 6555F: 048 3831 6444e: [email protected]: www.unitedwines.co.ukUnited Wine Merchants are a dynamic drinks company, providing a total solution to customers throughout Ireland. Supplying a wide range of beers, wines, spirits and minerals to the On-Trade and Off-Trade, our extensive product portfolio allows us to operate within all distribution channels.

COMpANY DETAILS


BRAND INDEX

42 Below .............................................. Edward Dillon & Co Ltda winter’s Tale ............................ Findlater Wine & Spirit Groupacetum ....................................................................Odaios Foodsacqua Panna .......................................... United Wine Merchantsaffligem ............................................................Heineken Irelandalta vista, argentina.......... Mitchell & Son Wine Merchants Ltdalto rio, rioja Spain ......... Mitchell & Son Wine Merchants Ltdamaretto di Saronno lazzaroni ........................... Little Italy Ltdamaro averna ....................................................... Little Italy Ltdamaro montenegro .............................................. Little Italy Ltdamarula Fruit Cream liqueur ............ Edward Dillon & Co Ltdamefa .............................................................Hugh Jordan & Coamoy ........................................HJ Heinz Company (Ireland) Ltdamstel ...............................................................Heineken Irelandanapai .................................................... United Wine Merchantsandreas Cavas ...............................................The Gleeson Groupantinori....................................... Findlater Wine & Spirit Grouparavan .............................................................................. Nisbetsaraven ............................................................Hugh Jordan & Coarbutus Bread .........................................................Odaios Foodsarc/arcoroc ....................................................Hugh Jordan & Coarchers aqua .........................................................Diageo Irelandarchers Peach snapps ...........................................Diageo Irelandarco ....................................................................... Little Italy Ltdardbeg .................................................. Edward Dillon & Co Ltdarneg ............................................. Stephens Catering Equipmentarniston Bay ............................... Findlater Wine & Spirit Grouparrezzio ..................................................................... Pallas Foodsartis ................................................................Hugh Jordan & Coascender Cellars ...........................................The Gleeson Groupaspall Cyder .......................................................... Excellence Ltdathena .............................................................................. Nisbetsauala ...................................................... United Wine MerchantsBacardi ................................................. Edward Dillon & Co LtdBacardi 8 Year old ............................... Edward Dillon & Co LtdBacardi Breezer .................................... Edward Dillon & Co LtdBacardi gold ........................................ Edward Dillon & Co LtdBacardi mojito ready to Serve ............ Edward Dillon & Co LtdBaileys ...................................................................Diageo IrelandBaratza .............................................Marco Beverage Systems LtdBarilla ..............................................................Stafford Lynch LtdBaron Philippe de rothschild .... Findlater Wine & Spirit GroupBarone ricasoli ........................................ Cassidy Wines LimitedBartscher ........................................................Hugh Jordan & CoBasso olive oils .................................................... Excellence LtdBauli ...................................................................... Little Italy LtdBavaria 4.3% (holland Draught lager), 1795 ..................................................................................................The Gleeson GroupBavaria Crown (holland) .............................The Gleeson GroupBeamish .............................................................Heineken IrelandBelgian Biscuits ........................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Bells .......................................................................Diageo IrelandBelvedere vodka ................................... Edward Dillon & Co LtdBelvoir Fruit Farms .................................................Odaios FoodsBenedictine .......................................... Edward Dillon & Co LtdBerberana ............................................... United Wine MerchantsBertos ............................................ Stephens Catering EquipmentBeswicks vinegar .................................................. Excellence LtdBick’s relishes ....................................................... Excellence LtdBirds ...........................................................Premier Foods IrelandBirra moretti .....................................................Heineken IrelandBisto ...........................................................Premier Foods IrelandBlack & white ......................................................Diageo IrelandBlack & white ...........................................United Coffee IrelandBlenders ................................................................... Blenders LtdBlock & Barrel .......................................................... Pallas FoodsBolla ..................................................... Edward Dillon & Co Ltd

Bollinger Champagne ................. Findlater Wine & Spirit GroupBoloro .............................................................................. NisbetsBolsius ............................................................Hugh Jordan & CoBolsius .............................................................................. NisbetsBombay Sapphire ................................ Edward Dillon & Co LtdBonterra ............................................... Edward Dillon & Co LtdBoost energy Drinks ....................................The Gleeson GroupBorde mushrooms ..................................................Odaios FoodsBoston ........................................... Stephens Catering EquipmentBouchard aine ......................................... Cassidy Wines LimitedBourgeat ........................................................................... NisbetsBourgogne vigne verre, Burgundy ............................................. ............................................ Mitchell & Son Wine Merchants LtdBove wines ........................................................... Little Italy LtdBranken hill .......................................... United Wine MerchantsBravilor ............................................................................ NisbetsBridor ......................................................................Odaios FoodsBriTa ........................................................United Coffee IrelandBuckfast Tonic wine ................... Findlater Wine & Spirit GroupBud light ..............................................................Diageo IrelandBudejovice Pivo (Czech republic) ...............The Gleeson GroupBudweiser ..............................................................Diageo IrelandBuffalo ............................................................................. NisbetsBurco ................................................................................ NisbetsBurnguard ....................................................................... NisbetsBushmills ..............................................................Diageo IrelandBushmills 10 Yer old Single malt ........................Diageo IrelandBushmills 16 Year old Single malt ......................Diageo IrelandBushmills 21 Year old Single malt ......................Diageo IrelandBushmills Black Bush ...........................................Diageo IrelandByron Bay ..................................................United Coffee IrelandCadet .............................................................The Gleeson GroupCambro ..........................................................Hugh Jordan & CoCambro ............................................................................ NisbetsCambro ......................................... Stephens Catering EquipmentCanderel ..........................................................Stafford Lynch LtdCandido ................................................... Cassidy Wines LimitedCandle .............................................................................. NisbetsCanti .............................................................The Gleeson GroupCaol ila..................................................................Diageo IrelandCape mentelle ...................................... Edward Dillon & Co LtdCaptain and Cola ..................................................Diageo IrelandCaptain morgan original Spiced gold ...............Diageo IrelandCarimali ........................................ Stephens Catering EquipmentCarl Jung ..................................... Findlater Wine & Spirit GroupCarlisle ...........................................................Hugh Jordan & CoCarlsberg ...............................................................Diageo IrelandCarmen................................................. Edward Dillon & Co LtdCarolans ...................................... Findlater Wine & Spirit GroupCarte noir .................................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Caruso minini wines ........................................... Little Italy LtdCasa Fiesta ............................................................ Excellence LtdCastillo Perelada (Spain) ..................................J & C Kenny LtdCastlevecchio (italy) .........................................J & C Kenny LtdCatena ...................................................... Cassidy Wines LimitedCava Pere ventura .........................................The Gleeson GroupCavatina (italy) .................................................J & C Kenny LtdCaves de genouilly .......................................The Gleeson GroupCaves Dietrich (France) ....................................J & C Kenny LtdCaves St Pierre ..............................................The Gleeson GroupCecilia Beretta (italy) .......................................J & C Kenny LtdCesari (italy) .....................................................J & C Kenny LtdChamarre (France) ............................................J & C Kenny LtdChambord ............................................ Edward Dillon & Co LtdChandon .............................................. Edward Dillon & Co LtdChapoutier .................................. Findlater Wine & Spirit GroupChat en oeuf ................................................The Gleeson Group


Chateau Bire ( France)......................................J & C Kenny LtdChateau Blanc .........................................................Odaios FoodsChateau Cadillac Brancla, Bordeaux ...................................................................................... Mitchell & Son Wine Merchants LtdChateau Caillou le martin (Bordeaux) ...........J & C Kenny LtdChateau Camplazens ............................... Cassidy Wines LimitedChateau Cardinal villemaurine (grand Cru St emilion) .......... ........................................................................J & C Kenny LtdChateau Clanlee, Bordeaux ..................................................................................................... Mitchell & Son Wine Merchants LtdChateau Clarke- Bordeaux ...............................J & C Kenny LtdChateau Clarke, listrac - Bordeaux .................J & C Kenny LtdChateau d’azgaclans, Bordeaux .............................................................................................. Mitchell & Son Wine Merchants LtdChateau de Fussignac (Bordeaux) ...................J & C Kenny LtdChateau de la Cour, Saint emillion Bordeaux ......................................................................................................J & C Kenny LtdChateau de l’engarran, Coteaux du languedoc - languedoc ..............................................................................J & C Kenny LtdChateau de l’engarron, languedoc ........................................................................................ Mitchell & Son Wine Merchants LtdChateau de Sancerre - loire (France)...............J & C Kenny LtdChateau Dereszla, hungary ........................................................ ............................................ Mitchell & Son Wine Merchants LtdChateau Derezsla, Tokaj - hungary .................J & C Kenny LtdChateau Fage, Bordeaux .... Mitchell & Son Wine Merchants LtdChateau malmaison - Bordeaux.......................J & C Kenny LtdChateau Peyros, madiran - South -west ..........J & C Kenny LtdChateau Pique Seque - Bergerac (France)........J & C Kenny LtdChateau Sansonnet, Bordeaux .................................................... ............................................ Mitchell & Son Wine Merchants LtdChateaurale laubade, armagnac ................................................ ............................................ Mitchell & Son Wine Merchants LtdChef works ...................................................................... NisbetsChefchoice ....................................................................... NisbetsChef ’s Kitchen .................................................BWG FoodserviceCheval des andes ................................. Edward Dillon & Co LtdCheval noir ...................................................The Gleeson GroupChivers .......................................................Premier Foods IrelandChurchill ........................................................Hugh Jordan & CoChurchill .......................................................................... NisbetsChurchill ....................................... Stephens Catering EquipmentChurchills Port .............................................The Gleeson GroupCinders BBq ................................ Stephens Catering EquipmentCirio ...................................................................... Little Italy LtdClasseq ...........................................................Hugh Jordan & CoClearly Tipperary ..........................................The Gleeson GroupCloudy Bay .......................................... Edward Dillon & Co LtdCma astoria ....................................Marco Beverage Systems LtdColdstream ............................................. United Wine MerchantsCole & mason ...............................................Hugh Jordan & CoConnemara Pleated Single malt .................Cooley Distillery PlcCono Sur ..................................... Findlater Wine & Spirit GroupCoors light .......................................................Heineken IrelandCornish Sea Salt ......................................................Odaios FoodsCosta vera .............................................. United Wine MerchantsCote d’or ..................................................................................... .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Counterline ................................... Stephens Catering EquipmentCountry Spring .............................................The Gleeson GroupCracker Barrell ............................................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Cragganmore ........................................................Diageo IrelandCraneford ......................................................The Gleeson GroupCrocs ................................................................................ NisbetsCroft ....................................................... United Wine MerchantsCrystal Springs water ...................................The Gleeson GroupDairylea .......................................................................................

.......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Dalebrook ......................................................Hugh Jordan & CoDalwhinnie ...........................................................Diageo IrelandDawn .......................................................................Odaios FoodsDe Buyer ........................................................Hugh Jordan & CoDe Cecco Pasta ..................................................... Excellence LtdDeakin estate .............................. Findlater Wine & Spirit GroupDeep woods ..................................................The Gleeson GroupDel Campo .......................................................... Pan Euro FoodsDelonghi ......................................................................... NisbetsDesperados........................................................Heineken IrelandDevils Bit Cider ............................................The Gleeson GroupDexion ........................................ Corcoran Food Equipment LtdDiamond ............................................................. Pan Euro FoodsDiggers ................................................................ Pan Euro FoodsDimple ..................................................................Diageo IrelandDiners Delight ...................................................... Excellence LtdDiscovery .............................................................. Excellence LtdDiversey .........................................................Hugh Jordan & CoDolmio ..................................................Mars Ireland FoodserviceDom Perignon ..................................... Edward Dillon & Co LtdDomain garnier, Chablis ............................................................ ............................................ Mitchell & Son Wine Merchants LtdDomaine Brusset, rhone ............................................................ ............................................ Mitchell & Son Wine Merchants LtdDomaine Chatelaine .....................................The Gleeson GroupDomaine de la higuere ..........................................Odaios FoodsDomaine de la vougeraie ....................... Cassidy Wines LimitedDomaine Denis race, Chablis .................................................... ............................................ Mitchell & Son Wine Merchants LtdDomaine nadine Ferrand .............................The Gleeson GroupDomaine Pellehaut, South France .............................................. ............................................ Mitchell & Son Wine Merchants LtdDomaine raimbault-Pineau ....................................................... ............................................ Mitchell & Son Wine Merchants LtdDomaine Saint-etienne, rhone .................................................. ............................................ Mitchell & Son Wine Merchants LtdDona Paula .......................................... Edward Dillon & Co LtdDopff & irion .......................................... Cassidy Wines LimitedDoppenberg ........................................................ Pan Euro FoodsDossche mills..........................................................Odaios FoodsDrambuie .................................... Findlater Wine & Spirit GroupDualit ............................................................................... NisbetsDualit ............................................ Stephens Catering EquipmentDuni ...............................................................Hugh Jordan & CoDuron, ribera del Duero, Spain ................................................. ............................................ Mitchell & Son Wine Merchants LtdDuvel ................................................. Premier International BeersDuvel (Belgium) ...........................................The Gleeson GroupDynamic .......................................................................... Nisbetsearth2earth ...................................................Hugh Jordan & Coeasyzap ............................................................................ Nisbetsecolab ............................................................Hugh Jordan & Coecomax .......................................... Stephens Catering Equipmentel Jimador ............................................ Edward Dillon & Co Ltdelectrolux ...................................... Stephens Catering Equipmentelia .................................................................Hugh Jordan & Coelia ................................................ Stephens Catering Equipmentelle & vire ..............................................................Odaios Foodsemile henry...................................................Hugh Jordan & Coepicure Pulses ....................................................... Excellence Ltderin ............................................................Premier Foods Irelanderistoff ................................................. Edward Dillon & Co Ltderrazuriz .................................................. Cassidy Wines Limitedestrella Damm (Spain) .................................The Gleeson Groupestrella Daura Coeliac Beer (Spain) ............The Gleeson GroupeTi ................................................ Stephens Catering Equipmenteurfrigor ..................................... Corcoran Food Equipment Ltd

BRAND INDEX


BRAND INDEX

eurovanille ..............................................................Odaios Foodsevans ..............................................................Hugh Jordan & Coewald Drathen liebfraumilch .....................The Gleeson Groupexcellent Safes ...........HotelkeycardsLimited & Gum and SmokesFairfields .......................................................The Gleeson GroupFalcon .......................................... Corcoran Food Equipment LtdFalcon ............................................ Stephens Catering EquipmentFalse Bay .......................................................The Gleeson GroupFantinel .................................................... Cassidy Wines LimitedFarnese ..................................................... Cassidy Wines LimitedFetzer .................................................... Edward Dillon & Co LtdFinca Simonassi ............................................The Gleeson GroupFinches ..........................................................The Gleeson GroupFinlandia vodka ................................... Edward Dillon & Co LtdFlorigo ........................................... Stephens Catering EquipmentFollain Foods ........................................................ Excellence LtdFoster............................................. Stephens Catering EquipmentFosters ...............................................................Heineken IrelandFracino ........................................ Corcoran Food Equipment LtdFrangelico ................................... Findlater Wine & Spirit GroupFreixenet ...................................... Findlater Wine & Spirit GroupFri-Jado ......................................... Stephens Catering EquipmentFrima ............................................. Stephens Catering EquipmentFrymaster ...................................... Stephens Catering Equipmentg.r.h. ................................................................. Pan Euro Foodsgaja .......................................................... Cassidy Wines Limitedgallo ......................................................... Cassidy Wines Limitedgamko ........................................ Corcoran Food Equipment Ltdgarbin ........................................... Stephens Catering Equipmentgarland ......................................... Stephens Catering Equipmentgarveys Port ..................................................The Gleeson Groupgastronome ........................................................ Pan Euro Foodsgenware ........................................ Stephens Catering Equipmentgeorgia Pacific ...............................................Hugh Jordan & Cogico ............................................. Corcoran Food Equipment Ltdglenkinchie ..........................................................Diageo Irelandglenmorangie ...................................... Edward Dillon & Co Ltdglin valley irish Poultry ........................................... Pallas Foodsglobal .............................................................................. Nisbetsgoldschlager .........................................................Diageo Irelandgordon’s ................................................................Diageo Irelandgordon’s and Tonic ...............................................Diageo Irelandgourmet Classic ..........................................Gourmet Classic Ltdgourmet Classic Cooking wines ......................... Excellence Ltdgrand Café .................................................United Coffee Irelandgrand Chocolat .........................................United Coffee Irelandgrand Cru Coffee ......................................United Coffee Irelandgranini ............................................................Stafford Lynch Ltdgrant Burges .................................................The Gleeson Groupgrant’s Scotch whiskey .............. Findlater Wine & Spirit Groupgreenore 8 Year old Single grain ...............Cooley Distillery Plcgrey goose ........................................... Edward Dillon & Co Ltdgrisbi .................................................................... Little Italy Ltdguiness extra Strength .........................................Diageo Irelandguinness ...............................................................Diageo Irelandguinness mid Strength.........................................Diageo Irelandgum and Smokes ......HotelkeycardsLimited & Gum and SmokeshaCCP Consultants ......... Food Safety Professionals Associationhaig.......................................................................Diageo Irelandhamilton Beech .............................................Hugh Jordan & Cohammonds ........................................................... Excellence Ltdharp ......................................................................Diageo Irelandharradura ............................................ Edward Dillon & Co Ltdhartley’s .....................................................Premier Foods Irelandheidsieck ................................................. Cassidy Wines Limitedheineken ...........................................................Heineken Irelandheineken ................................................ United Wine Merchantsheinz ........................................HJ Heinz Company (Ireland) Ltd

hendi .......................................... Corcoran Food Equipment Ltdhennessy .............................................. Edward Dillon & Co Ltdhobart ........................................... Stephens Catering Equipmenthoneybuns ..............................................................Odaios Foodshoonved...................................... Corcoran Food Equipment Ltdhotelkeycard wallets ................................................................... ..................................Hotelkeycards Limited & Gum and Smokeshotelkeycards ..........Hotelkeycards Limited & Gum and SmokeshP ............................................HJ Heinz Company (Ireland) Ltdhuebsch ...................................... Corcoran Food Equipment Ltdhygiene auditors ............... Food Safety Professionals Associationhygiplas ........................................................................... Nisbetsice-o-matic ................................... Stephens Catering Equipmentil Cortigiano Prosecco ..................................The Gleeson GroupimC ............................................. Corcoran Food Equipment LtdimC ............................................... Stephens Catering Equipmentindomita ................................................ United Wine Merchantsinstanta ............................................................................ Nisbetsirish mist .................................... Findlater Wine & Spirit Groupironstone vineyards ......................................The Gleeson Groupiseco .............................................. Stephens Catering Equipmentital .................................................................................... Nisbetsitalian Beverage Company ................................... Excellence LtdJ&B rare ...............................................................Diageo IrelandJack Daniels ......................................... Edward Dillon & Co LtdJack Daniels ......................................... Edward Dillon & Co LtdJack Daniels Single Barrel ................... Edward Dillon & Co LtdJackstack .......................................................................... NisbetsJacquart .........................................................The Gleeson GroupJacques vabre ......................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Jadot ............................................ Findlater Wine & Spirit GroupJean Jean ................................................ United Wine MerchantsJestic .............................................. Stephens Catering EquipmentJim Barry ................................................. Cassidy Wines LimitedJohnnie walker Blue label...................................Diageo IrelandJohnnie walker red label....................................Diageo IrelandJohnny walker Black label ..................................Diageo IrelandJose Cuervo gold ..................................................Diageo IrelandJw malt ................................................................Diageo IrelandKaptein ............................................................... Pan Euro FoodsKarnook estate ........................... Findlater Wine & Spirit GroupKatrin ............................................................................... NisbetsKenco.............The Kenco Coffee Company (Kraft Foods Ire. Ltd)Kenwood .......................................................................... NisbetsKettle Chips ....................................................Stafford Lynch LtdKikkoman .......................................................Stafford Lynch LtdKilbeggan .....................................................Cooley Distillery PlcKilkenny ...............................................................Diageo IrelandKitchen aid ....................................................Hugh Jordan & CoKitchenaid ....................................................................... NisbetsKleenex ...........................................................Stafford Lynch LtdKraft mayonnaise ........................................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Kraft Tomato Ketchup ................................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Kristallon ......................................................................... NisbetsKrug ..................................................... Edward Dillon & Co LtdKulov ...................................................... United Wine Merchantsla Cetto, mexico ............... Mitchell & Son Wine Merchants Ltdla grande maison ................................. United Wine Merchantslainox ......................................... Corcoran Food Equipment Ltdlambrini ................................................ United Wine Merchantslancers ................................................... United Wine Merchantslavazza .................................................. Lavazza Coffee (UK) Ltdlavazza .................................................................. Little Italy Ltdle Crueset ......................................................Hugh Jordan & Colea & Perrins ...........................HJ Heinz Company (Ireland) Ltd


leaping horse ..............................................The Gleeson Grouples 3 Toques............................................................Odaios Foodslibertas ................................................ Edward Dillon & Co Ltdliebher ........................................ Corcoran Food Equipment Ltdlimoncello de Capri ............................................. Little Italy Ltdlincat .......................................... Corcoran Food Equipment Ltdlincat .............................................................Hugh Jordan & Colincat ............................................................................... Nisbetslindemans .................................. Findlater Wine & Spirit Grouplion ............................................................Premier Foods Irelandlochnagar .............................................................Diageo Irelandlockes 8 Year old Single malt ....................Cooley Distillery Plclong Flat .......................................................The Gleeson Grouplonglife mermaid ......................... Stephens Catering Equipmentlotus ..............................................................Hugh Jordan & Colotus ................................................................................ Nisbetslouis Francois .........................................................Odaios Foodslouis Perdrier ...............................................The Gleeson Grouplustau, Sherry.................... Mitchell & Son Wine Merchants Ltdlyons ...................................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)lyons ..........................................................United Coffee Irelandmacardles ..............................................................Diageo Irelandmacarthurs ............................................ United Wine Merchantsmahlkoenig ......................................Marco Beverage Systems Ltdmaison Brotte .......................................... Cassidy Wines Limitedmalibu ........................................... Stephens Catering Equipmentmarabou ..............................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)marchesini ....................................................The Gleeson Groupmarco .......................................... Corcoran Food Equipment Ltdmarco .............................................................Hugh Jordan & Comarco ...............................................Marco Beverage Systems Ltdmarco ............................................ Stephens Catering Equipmentmaredsous (Belgium) ...................................The Gleeson Groupmargetts Jams and marmalades ........................... Excellence Ltdmarguet, Champagne ........ Mitchell & Son Wine Merchants Ltdmarques de Caceres ................................. Cassidy Wines Limitedmarques De la Concordia .................... United Wine Merchantsmarques De ministrol ........................... United Wine Merchantsmarques de riscal ....................... Findlater Wine & Spirit Groupmarquis De goulaine .............................. Cassidy Wines Limitedmartini ................................................. Edward Dillon & Co Ltdmasi ............................................. Findlater Wine & Spirit Groupmateus rosé ................................ Findlater Wine & Spirit Groupmatfer .............................................................................. Nisbetsmatua valley ............................... Findlater Wine & Spirit Groupmaxwell house ...................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)mcDonnell’s ...............................................Premier Foods IrelandmcDougall’s ...............................................Premier Foods Irelandmcguigan Private Bin ........................... United Wine Merchantsmechline ....................................... Stephens Catering Equipmentmechline ....................................... Stephens Catering Equipmentmediterani .......................................................... Pan Euro Foodsmenabrea lager (italy) .................................The Gleeson Groupmercier ................................................. Edward Dillon & Co Ltdmerrychef .................................... Corcoran Food Equipment Ltdmerrychef ...................................... Stephens Catering Equipmentmiddleby marshall ....................... Stephens Catering Equipmentmiele ........................................... Corcoran Food Equipment Ltdmiguel Torres, Chile ................... Findlater Wine & Spirit Groupmilka ...................................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)minini wines ........................................................ Little Italy Ltdmionetto Prosecco ................................................ Little Italy Ltdmirror ......................................... Corcoran Food Equipment Ltdmitchell & Cooper ........................................Hugh Jordan & Co

mitchell & Cooper ....................... Stephens Catering Equipmentmitchell greenspot, irish whiskey .........................................................................................Mitchell & Son Wine Merchants Ltdmoet et Chandon ................................. Edward Dillon & Co Ltdmoffat ........................................... Stephens Catering Equipmentmonin Syrups .............................................................................. ......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)monster energy ............................................The Gleeson Groupmontague grizzly ....................... Corcoran Food Equipment Ltdmonteguelfo ........................................... United Wine Merchantsmontorsi ............................................................... Little Italy Ltdmoreau ........................................ Findlater Wine & Spirit Groupmuller ...........................................................The Gleeson Groupmurphys ............................................................Heineken Irelandmusgrave excellence and Professional ...........................................................................................................Musgrave Foodservicesnapolina ............................................................... Excellence Ltdnaughton’s Flight, South africa................. ............................................................................. Mitchell & Son Wine Merchants Ltdnederburg ............................................ Edward Dillon & Co Ltdnew leaf ............................................................. Pan Euro Foodsnewforge Tinned Fruit ......................................... Excellence Ltdnewforge Tinned Tomatoes .................................. Excellence Ltdnewforge Tinned Tuna ......................................... Excellence Ltdnewforge Tinned vegetables ................................ Excellence Ltdnoels ..................................................................... Excellence Ltdnoilly Prat ........................................... Edward Dillon & Co Ltdnosio, italy ........................ Mitchell & Son Wine Merchants Ltdnumatic ........................................................................... Nisbetsnuova Simonelli ........................................United Coffee Irelandobikwa................................................. Edward Dillon & Co Ltdodlums .............................................................. Shamrock Foodsold Pultenay .......................................... United Wine Merchantsolivetti ............................................................................. Nisbetsolympia ........................................................................... Nisbetsolympia Porcelain ........................................................... Nisbetsoneida ...........................................................Hugh Jordan & Coo’neills .................................................. United Wine Merchantsorchard .................................................. United Wine Merchantsoreo ....................................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)oxford landing ....................................... Cassidy Wines Limitedoyster Bay ............................................... Cassidy Wines LimitedPampero ................................................................Diageo IrelandPanasonic .................................... Corcoran Food Equipment LtdPanasonic ...................................... Stephens Catering EquipmentPanibois ..................................................................Odaios FoodsPaP ...................................................................... Pan Euro FoodsParlare .................................................... United Wine MerchantsParmalat ................................................................ Little Italy LtdParry ................................................................................. NisbetsPaul Blanck (alsace) .....................................The Gleeson GroupPaulaner ............................................................Heineken IrelandPellegrino, marsala ............ Mitchell & Son Wine Merchants LtdPelorus ................................................. Edward Dillon & Co LtdPenfolds ............................................... Edward Dillon & Co LtdPhiladelphia ........................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Pimms no.1 ..........................................................Diageo IrelandPink ...................................................... Edward Dillon & Co LtdPio Cesare ................................................ Cassidy Wines LimitedPippins Flavoured Cider ..............................The Gleeson GroupPoint Break ............................................ United Wine MerchantsPolar ................................................................................. NisbetsPolero ..................................................... United Wine MerchantsPommery .................................................. Cassidy Wines LimitedPonti ...................................................................... Little Italy LtdPortico Seafood ......................................................... Pallas Foods

BRAND INDEX


BRAND INDEX

Premiere loire valley ....................................The Gleeson GroupPrimeware ..................................... Stephens Catering EquipmentProsecco, Bortolomiol ....... Mitchell & Son Wine Merchants LtdPrunier, Cognac ................. Mitchell & Son Wine Merchants Ltdrational......................................... Stephens Catering Equipmentred alert ................................................ United Wine Merchantsred Square ............................................. United Wine Merchantsredoro................................................................... Little Italy Ltdreth (USa) inc. lock Systems ......................................................................................Hotelkeycards Limited & Gum and Smokesrevol ..............................................................Hugh Jordan & Coriedel glassware, austria ............................................................ ............................................ Mitchell & Son Wine Merchants Ltdriver ............................................ Findlater Wine & Spirit Grouprives ....................................................... United Wine Merchantsrobert roberts ..............................................Robert Roberts Ltdrobertsons .................................................Premier Foods Irelandrobot Coupe .................................................Hugh Jordan & Corobot Coupe ................................ Stephens Catering Equipmentrobotcoupe ................................. Corcoran Food Equipment Ltdroditeau ................................................. United Wine Merchantsroma .................................................................. Shamrock Foodsrosemount ........................................... Edward Dillon & Co Ltdrosenthal .......................................................Hugh Jordan & Corowse honey ........................................................ Excellence Ltdroyal .....................................................................Diageo Irelandroyal Doulton ...............................................Hugh Jordan & Coroyal Porcelain ..............................................Hugh Jordan & Corubbermaid ...................................................Hugh Jordan & Corubbermaid ..................................................................... Nisbetsruinart ................................................. Edward Dillon & Co Ltdruinart ................................................. Edward Dillon & Co Ltd

rutherglen estates ...................... Findlater Wine & Spirit GroupSacchetto .................................................. Cassidy Wines LimitedSalva .............................................. Stephens Catering EquipmentSalvadori ............................................................... Little Italy LtdSambuca molinari ................................................ Little Italy LtdSambuca romano .................................................Diageo IrelandSammic........................................ Corcoran Food Equipment LtdSammic...........................................................Hugh Jordan & CoSamsung ........................................................................... NisbetsSan Pellegrino ....................................................... Little Italy LtdSan Pellegrino .................................................Stafford Lynch LtdSan Pelligrino......................................... United Wine MerchantsSandleford .....................................................The Gleeson GroupSant orsola ...................................................The Gleeson GroupSanta luz ......................................................The Gleeson GroupSanta maria ........................................................... Excellence LtdSantal .................................................................... Little Italy LtdSantiano ................................................. United Wine MerchantsSantos ............................................................................... NisbetsSartori .................................................... United Wine MerchantsSatzenbrau ............................................................Diageo IrelandSaxa ............................................................Premier Foods IrelandSchaerer ............................................Marco Beverage Systems LtdSchwartz for Chef ................................................. Excellence LtdScore ..............................................................The Gleeson GroupSecurit .............................................................................. NisbetsShamrock ........................................................... Shamrock FoodsShannon estate ........................................ Cassidy Wines LimitedSharp ........................................... Corcoran Food Equipment LtdSharp ................................................................................ NisbetsSharwood’s .................................................Premier Foods IrelandSheridans...............................................................Diageo Ireland


BRAND INDEX

Sichel, Bordeaux ................ Mitchell & Son Wine Merchants LtdSide Kick ................................................ United Wine MerchantsSiP ...........................................................................Odaios FoodsSipp mack, alsace .............. Mitchell & Son Wine Merchants LtdSlipbuster ......................................................................... NisbetsSmirnoff and Coke ...............................................Diageo IrelandSmirnoff and Cranberry .......................................Diageo IrelandSmirnoff Black ......................................................Diageo IrelandSmirnoff Blue ........................................................Diageo IrelandSmirnoff ready to Serve Cocktails.......................Diageo IrelandSmirnoff red .........................................................Diageo IrelandSmirnoff red ice ...................................................Diageo IrelandSmithwick’s ...........................................................Diageo IrelandSolia ........................................................................Odaios FoodsSonoma Cutrer .................................... Edward Dillon & Co LtdSouthern Comfort ............................... Edward Dillon & Co LtdSPC natures Finest .........................................Stafford Lynch LtdSpeedicook ......................................................Stafford Lynch LtdSteelite ............................................................Hugh Jordan & CoSteelite .............................................................................. NisbetsStelton ............................................................Hugh Jordan & CoStephens Fabrication .................... Stephens Catering EquipmentSterno ............................................................................... NisbetsStoney Cape ..................................................The Gleeson GroupSuchard ...............................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Sutter home................................ Findlater Wine & Spirit GroupSweetbird Syrups .......................................United Coffee IrelandSysco Butcher’s Shop ................................................ Pallas FoodsSysco Classic ............................................................. Pallas FoodsSysco imperial .......................................................... Pallas FoodsTabasco ............................................................Stafford Lynch LtdTalisker ..................................................................Diageo IrelandTanqueray ............................................................Diageo IrelandTanqueray 10 ........................................................Diageo IrelandTaralloro ................................................................ Little Italy LtdTassimo Professional ..........................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Taylors .................................................... United Wine MerchantsTerrazas ................................................ Edward Dillon & Co LtdTerry’s Chocolate orange ............................................................ .......................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Tetley ...............................................................Stafford Lynch LtdThe Bend in the river ................ Findlater Wine & Spirit GroupThe Fresh Pasta Company ......................................Odaios FoodsThe lane .......................................................The Gleeson GroupThe little Penguin ............................... Edward Dillon & Co LtdThermoplan ...............................................United Coffee IrelandTiger ...........................................................United Coffee IrelandTiger Tiger ethnic ................................................ Excellence LtdTilda ................................................................Stafford Lynch LtdTindall ...........................................................The Gleeson GroupTipperary natural mineral water ................The Gleeson GroupToblerone ............................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Tolten ................................................... Edward Dillon & Co LtdTommasi ................................................... Cassidy Wines LimitedTorre aldea rioja ..........................................The Gleeson GroupTorres (Spain) ............................. Findlater Wine & Spirit GroupTortoiseshell Bay.................................... United Wine MerchantsTrak Conveyors ............................. Stephens Catering EquipmentTri-star ........................................ Corcoran Food Equipment LtdTrUe ............................................ Stephens Catering EquipmentTruffieres de rabasse ..............................................Odaios FoodsTsingtao.................................................. United Wine MerchantsTuborg ...................................................................Diageo IrelandTullamore Dew irish whiskey ..........................................................................................................Findlater Wine & Spirit Group

Twilight mints .....................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Twinings ...............................................................................................................The Kenco Coffee Company (Kraft Foods Ire. Ltd)Tyrconnell Single malt ................................Cooley Distillery PlcUbert ............................................. Stephens Catering EquipmentUncle Ben’s ............................................Mars Ireland FoodserviceUnion Coffee ..........................................................Odaios Foodsvalette Foie gras .....................................................Odaios Foodsvalrhona ..................................................................Odaios FoodsvaT 19 ................................................... United Wine MerchantsvaT 69 ..................................................................Diageo Irelandvecchia romagna .................................................. Little Italy Ltdvedett (Belgium) ...........................................The Gleeson Groupvegware ...................................................................Odaios Foodsvergelegen .....................................................The Gleeson Groupveuve Clicquot ..................................... Edward Dillon & Co Ltdvianen ......................................... Corcoran Food Equipment Ltdvicenzi .................................................................. Little Italy Ltdvictorinox ......................................................Hugh Jordan & Covictorinox ........................................................................ Nisbetsvilla Bellentani ..................................................... Little Italy Ltdvilla mura .............................................. United Wine Merchantsvillafranca wines .................................................. Little Italy Ltdvilleroy & Boch .............................................Hugh Jordan & Covina Tarapaca ...............................................The Gleeson Groupvisu ............................................... Stephens Catering Equipmentvodkova ................................................. United Wine Merchantsvogue................................................................................ NisbetsvS Sorted ............................................... United Wine Merchantswakefield estate ......................... Findlater Wine & Spirit Groupwalkers ...........................................................Stafford Lynch Ltdwaring .............................................................................. Nisbetswarsteiner .............................................................Diageo Irelandwarsteiner (germany) ..................................The Gleeson Groupwaterford estate ...................................... Cassidy Wines Limitedwedgewood ....................................................Hugh Jordan & Coweight watchers ......................... Findlater Wine & Spirit Groupweightstation ................................................................... Nisbetsweihenstephen weissbier (germany) ..........The Gleeson Groupwenneker ............................................... United Wine Merchantswerzalit ..........................................................Hugh Jordan & Cowhites .............................................................................. Nisbetswholesome Farms .................................................... Pallas Foodswilliams ........................................ Stephens Catering Equipmentwinterhalter ................................. Stephens Catering Equipmentwolf Blass ............................................ Edward Dillon & Co Ltdwoodford reserve ................................ Edward Dillon & Co Ltdwoodstone .................................... Stephens Catering Equipmentwusthof ............................................................................ NisbetsZarapito ................................................. United Wine MerchantsZodiac ............................................................Hugh Jordan & CoZodiac ........................................... Stephens Catering EquipmentZywiec ...............................................................Heineken Ireland

NOTES


FOOD SUppLIERS

BaKerY BWG Foodservice Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods Shamrock Foods Stafford Lynch Ltd

CerealS BWG Foodservice Musgrave Foodservices Odaios Foods Pallas Foods Shamrock Foods Stafford Lynch Ltd

CheeSe BWG Foodservice Excellence Ltd Keelings Catering Little Italy Ltd Musgrave Foodservices Pallas Foods Pan Euro Foods

ChilleD FooDS BWG Foodservice Keelings Catering Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

ChoColaTe BWG Foodservice Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods

ConDimenTS Blenders Ltd BWG Foodservice Excellence Ltd HJ Heinz Company (Ireland) Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Premier Foods Ireland Stafford Lynch Ltd

CooKing wine BWG Foodservice Excellence Ltd Gourmet Classic Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Stafford Lynch Ltd

DairY BWG Foodservice Glanbia

Keelings Catering Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

DeSSerTS BWG Foodservice Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods Premier Foods Ireland Shamrock Foods

FreSh FooDS BWG Foodservice Keelings Catering Musgrave Foodservices Odaios Foods Pan Euro Foods

FroZen FooDS BWG Foodservice Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

FrUiT BWG Foodservice Excellence Ltd Keelings Catering Musgrave Foodservices Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd

iCe Cream BWG Foodservice Musgrave Foodservices Odaios Foods Pallas Foods

ingreDienTS BWG Foodservice Excellence Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Premier Foods Ireland Stafford Lynch Ltd

JUiCe DrinKS BWG Foodservice Keelings Catering Little Italy Ltd Musgrave Foodservices Odaios Foods Stafford Lynch Ltd

meaT BWG Foodservice Little Italy Ltd Musgrave Foodservices Odaios Foods

Pallas Foods Pan Euro Foods

oilS BWG Foodservice Excellence Ltd Keelings Catering Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Premier Foods Ireland

organiC ProDUCe BWG Foodservice Excellence Ltd Keelings Catering Musgrave Foodservices Odaios Foods Pan Euro Foods Shamrock Foods

PaSTa BWG Foodservice Excellence Ltd Little Italy Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd

PaSTrieS BWG Foodservice Musgrave Foodservices Odaios Foods Pallas Foods

PoUlTrY BWG Foodservice Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

Pre-PrePareD BWG Foodservice Keelings Catering Musgrave Foodservices Pallas Foods Pan Euro Foods Stafford Lynch Ltd

PreServeS/marmalaDeS BWG Foodservice Excellence Ltd Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods

riCe BWG Foodservice Excellence Ltd Little Italy Ltd

Mars Ireland Foodservice Musgrave Foodservices Pallas Foods Pan Euro Foods Shamrock Foods

SaUCeS Blenders Ltd BWG Foodservice Excellence Ltd Little Italy Ltd Mars Ireland Foodservice Musgrave Foodservices Pallas Foods Pan Euro Foods Premier Foods Ireland Shamrock Foods Stafford Lynch Ltd

SeaFooD BWG Foodservice Excellence Ltd Little Italy Ltd Musgrave Foodservices Pallas Foods

SoUPS BWG Foodservice Excellence Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland Shamrock Foods

SPeCialiTY FooDS BWG Foodservice Excellence Ltd Little Italy Ltd Mars Ireland Foodservice Musgrave Foodservices Odaios Foods Pallas Foods Pan Euro Foods Shamrock Foods Stafford Lynch Ltd

SToCK anD JUS Blenders Ltd BWG Foodservice Excellence Ltd Musgrave Foodservices Pallas Foods Premier Foods Ireland

vegeTaBleS BWG Foodservice Excellence Ltd Keelings Catering Musgrave Foodservices Pallas Foods


CATERING EQUIPMENTBaKing eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

BlenDerS & liqUiDiSerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

ChiP & vegeTaBle CUTTerS & PeelerS Corcoran Food Equipment Ltd Hugh Jordan & Co Nisbets Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

ConFeCTionerY & PaTiSSerie eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

Cream-whiPPing eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

CUTlerY PoliSherS Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

DoUgh mixerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

exTraCTor CanoPieS Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

FooD ProCeSSorS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

FUelS Flogas Hugh Jordan & Co Nisbets Stephens Catering Equipment

general CaTering eqUiPmenT SUPPlieS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

iCe Cream/SorBeT & YoghUrT maKing eqUiPmenT Hugh Jordan & Co Mulcahy Technical Services Corcoran Food Equipment Ltd Nisbets Stephens Catering Equipment

KiTChen SUPPlieS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nilfisk Nisbets Stephens Catering Equipment

minCerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

oil-FilTering eqUiPmenT Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment

PaSTa maKing & CooKing eqUiPmenT Mulcahy Technical Services Hugh Jordan & Co Stephens Catering Equipment Corcoran Food Equipment Ltd Nisbets

PiZZa eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

SalaD & vegeTaBle waSherS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

SanDwiCh ToaSTerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

SCaleS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

ShreDDing/SliCing & DiCing maChineS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

SoUP KeTTleS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

STainleSS STeel FaBriCaTorS Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment

TaKeawaY & DeliverY BagS Nisbets Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment Hugh Jordan & Co

CATERING EQUIpMENT SUppLIERS


ToaSTerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

vaCUUm PaCKing Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

waFFle maChineS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

CATERING APPLIANCESBanqUeTing SYSTemS Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

BarBeCUeS Corcoran Food Equipment Ltd Flogas Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

BeSPoKe rangeS Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment

ComBinaTion ovenS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

ConveCTion ovenS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

ConveYor ovenS Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment

DeeP-FaT FrYerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

eleCTriC rangeS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

FaST FooD eqUiPmenT Corcoran Food Equipment Ltd Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

FooD warmerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

ForCeD air ovenS Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

FrY ToPS & Char-grillS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

gaS rangeS Corcoran Food Equipment Ltd Flogas Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

grillS & griDDleS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

holDing CaBineTS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment

inDUCTion eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

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miCrowave ComBinaTion ovenS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

miCrowave ovenS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

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regeneraTion ovenS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment8


roTiSSerieS Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

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STeamerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

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COOKWARE & UTENSILSChoPPing BoarDS/ BloCKS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

FooD ConTainerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

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moUlDS & CUTTerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

oven TraYS & TinS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

oven-To-TaBleware Mulcahy Technical Services Hugh Jordan & Co Musgrave Foodservices Nisbets Stephens Catering Equipment

PaSTrY BoarDS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

PiZZa PanS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

PoTS & PanS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

TraYS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

UTenSilS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

woKS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

REFRIGERATIONBlaST ChillerS & FreeZerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

BoTTle-Cooling SYSTemS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets

ColD roomS Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

FreeZerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

FroZen CoCKTail maKerS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment iCe maKerS & CrUSherS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment



mUlTi-TemPeraTUre reFrigeraTionS Hugh Jordan & Co Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

reFrigeraTorS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

FOOD DISPLAYalTernaTive Serving DiSheS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment Bain-marieS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment BaSKeTware &wireware Hugh Jordan & Co Musgrave Foodservices Nisbets

BUFFeT eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment CoUnTer eqUiPmenT Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment CoUnTerS Corcoran Food Equipment Ltd Mulcahy Technical Services Nisbets Stephens Catering Equipment DiSPlaY CaBineTS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

hoT CUPBoarDS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment reFrigeraTeD DiSPlaY CoUnTerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment SalaD BarS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment ServerieS & CarverieS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment TaBle FooD heaTerS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment TrolleYS & CarTS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

WARE WASHINGConveYorS & waShing-UP SYSTemS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

DiShwaSherS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

glaSSwaSher raCKS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

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PoTwaSherS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Stephens Catering Equipment

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DISPOSABLE PRODUCTSDiSPoSaBle FooD ConTainerS BWG Foodservice Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment

DiSPoSaBle naPKinS BWG Foodservice Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment

DiSPoSaBle TaBleware BWG Foodservice Mulcahy Technical Services Musgrave Foodservices Nisbets Odaios Foods Pallas Foods Stephens Catering Equipment Hugh Jordan & Co

DiSPoSaBle worKwear BWG Foodservice Mulcahy Technical Services Musgrave Foodservices Pallas Foods Stephens Catering Equipment8


FaST FooD PaCKaging BWG Foodservice Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

TABLEWARE

aShTraYS - oUTDoor HotelkeycardsLimited & Gum and Smokes Hugh Jordan & Co Musgrave Foodservices Nisbets Stephens Catering Equipment

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Visit our web site for Special Offers and then go on to our new web site www.gumandsmokes.net for your own personal litter pouch.

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BAR & DRINK SUppLIERS

BAR EQUIPMENTBaCK Bar eqUiPmenTCorcoran Food Equipment LtdHugh Jordan & Co Mulcahy Technical ServicesMusgrave FoodservicesNisbetsStephens Catering Equipment

Bar manUFaCTUrerSCorcoran Food Equipment LtdMulcahy Technical ServicesStephens Catering Equipment

CoCKTail eqUiPmenTHugh Jordan & Co Mulcahy Technical ServicesMusgrave FoodservicesNisbets

wine aCCeSSorieSHugh Jordan & Co Mulcahy Technical ServicesMusgrave FoodservicesNisbets

BEVERAGE SYSTEMSCoFFee maChineS & aCCeSSorieSCorcoran Food Equipment LtdMarco Beverage Systems LtdMulcahy Technical ServicesMusgrave FoodservicesNisbetsRobert Roberts LtdStephens Catering EquipmentThe Kenco Coffee Company (Kraft Foods Ire. Ltd)United Coffee Ireland CoFFee eqUiPmenTMulcahy Technical Services

FilTer waTer DiSPenSerSMulcahy Technical ServicesMusgrave FoodservicesStephens Catering Equipment

JUiCerS & PreSSerSCorcoran Food Equipment LtdHugh Jordan & Co Marco Beverage Systems LtdMulcahy Technical ServicesMusgrave FoodservicesNisbetsStephens Catering Equipment

SoFT DrinK DiSPenSerSHugh Jordan & Co Mulcahy Technical ServicesMusgrave FoodservicesNisbetsStephens Catering EquipmentHugh Jordan & Co

waTer BoilerS & UrnSCorcoran Food Equipment LtdHugh Jordan & Co Marco Beverage Systems LtdMulcahy Technical ServicesMusgrave FoodservicesNisbetsStephens Catering Equipment

DRINK SUPPLIERSale Diageo Ireland BeerSBWG FoodserviceDiageo IrelandMusgrave FoodservicesPallas FoodsThe Gleeson GroupUnited Wine Merchants

ChamPagneBWG FoodserviceCassidy Wines LimitedEdward Dillon & Co LtdFindlater Wine & Spirit GroupMitchell & Son Wine Merchants LtdMusgrave FoodservicesPallas FoodsThe Gleeson GroupUnited Wine Merchants

CiDerBulmers LtdBWG FoodserviceDiageo IrelandMusgrave FoodservicesThe Gleeson GroupUnited Wine Merchants

CoFFeeBWG FoodserviceLavazza Coffee (UK) LtdLittle Italy LtdMusgrave FoodservicesOdaios FoodsPallas FoodsRobert Roberts LtdThe Kenco Coffee Company (Kraft Foods Ire. Ltd)United Coffee Ireland

JUiCeSBWG FoodserviceLittle Italy LtdMusgrave FoodservicesPallas FoodsThe Gleeson GroupUnited Wine Merchants

lagerDiageo IrelandHeineken Ireland

milKBWG FoodserviceMusgrave FoodservicesPallas Foods

SoFT DrinKSBWG FoodserviceLittle Italy LtdMusgrave FoodservicesPallas FoodsThe Gleeson GroupUnited Wine Merchants SPeCialiTY BeerSHeineken Ireland

SPiriTSBWG FoodserviceCooley DistilleryDiageo IrelandEdward Dillon & Co LtdFindlater Wine & Spirit GroupMusgrave FoodservicesUnited Wine Merchants SToUTDiageo IrelandHeineken Ireland

TeaBWG FoodserviceMusgrave FoodservicesOdaios FoodsPallas FoodsThe Kenco Coffee Company (Kraft Foods Ire. Ltd)

waTerBWG FoodserviceLittle Italy LtdMusgrave FoodservicesPallas FoodsThe Gleeson Group

wineBWG FoodserviceCassidy Wines LimitedEdward Dillon & Co LtdFindlater Wine & Spirit GroupLittle Italy LtdMitchell & Son Wine Merchants LtdMusgrave FoodservicesPallas FoodsThe Gleeson GroupUnited Wine Merchants


CLEANING EQUIPMENT & HEALTH & SAFETYair CleanerS & PUriFierS Hugh Jordan & Co Mulcahy Technical Services Pallas Foods

BinS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

BoTTle CrUSherS Mulcahy Technical Services

Cleaning eqUiPmenT & ProDUCTS Aramark Ireland BWG Foodservice Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nilfisk Nisbets Pallas Foods

DiSinFeCTing CaBineTS Mulcahy Technical Services

Fire alarmS Mulcahy Technical Services Musgrave Foodservices

Fire SaFeTY eqUiPmenT Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets

FooD TemPeraTUre ConTrol Mulcahy Technical Services Musgrave Foodservices Stephens Catering Equipment Hugh Jordan & Co

greaSe managemenT Mulcahy Technical Services Pallas Foods Stephens Catering Equipment

hYgieniC waSh STaTionS Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

non-meDiCal waSTe UniTS Musgrave Foodservices

oDoUr ConTrol Hugh Jordan & Co Mulcahy Technical Services Nilfisk Pallas Foods

PeST ConTrol Aramark Ireland Hugh Jordan & Co

waSTe managemenT Amberley Aramark Ireland Corcoran Food Equipment Ltd Hugh Jordan & Co Mulcahy Technical Services Pallas Foods Sodexo Ireland Stephens Catering Equipment

waSTe-DiSPoSal UniTS Amberley Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

waTer FilTraTion Amberley Mulcahy Technical Services Pallas Foods Stephens Catering Equipment

waTer managemenT SYSTem qUaDraSan Amberley Mulcahy Technical Services Stephens Catering Equipment

CUSTOMER HYGIENEair FragranCe SYSTem Hugh Jordan & Co Musgrave Foodservices Pallas Foods

BaBY Cleaning SaniTiSer CleanS Hugh Jordan & Co Stephens Catering Equipment

BaBY-Changing eqUiPmenT Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

hanD DrYerS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets

PUre air SYSTem Musgrave Foodservices

roller Towel ServiCe Hugh Jordan & Co

SinKS & TaPS Mulcahy Technical Services Nisbets Stephens Catering Equipment

SoaP DiSPenSerS Mulcahy Technical Services Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

ToileT PaPer & PaPer TowelS BWG Foodservice Hugh Jordan & Co Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

ToileT roll & Towel DiSPenSerS BWG Foodservice Hugh Jordan & Co Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

hEALTh & SAFETY SUppLIERS

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U


DESIGN & BUILD SUppLIERS

BUILDING SERVICESair ConDiTioning & venTilaTion Mulcahy Technical Services Stephens Catering Equipment

Bar FiTTerS Mulcahy Technical Services

CCTv & SeCUriTY Aramark Ireland

DeSign & FiT oUT Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

energY managemenT Bord Gais Networks Flogas Sodexo Ireland Stephens Catering Equipment

heaTing Bord Gais Networks Flogas

KiTChen DeSign & Planning Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

lighTing Bord Gais Networks Mulcahy Technical Services

PaTio gaS Bord Gais Networks Flogas Mulcahy Technical Services

PaTio heaTerS Flogas Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

renewaBle energY SolUTionS Bord Gais Networks

STainleSS STeel FaBriCaTionS Corcoran Food Equipment Ltd Mulcahy Technical Services Stephens Catering Equipment

DÉCOR / FURNISHINGS/ FIXTURESarTiFiCial FlowerS Flamingo Display

arTiFiCial greenerY Flamingo Display

arTiFiCial PlanTS & TreeS Flamingo Display

awningS Stephens Catering EquipmentBarrier Rails and RopesHugh Jordan & Co Nisbets

BlaCKBoarDS Hugh Jordan & Co Nisbets Stephens Catering EquipmentChristmas Display Flamingo Display

DUSTmaTS inClUDing logo maTS Musgrave Foodservices

Flooring Mulcahy Technical Services Stephens Catering Equipment

menU BoarDS Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Stephens Catering Equipment

oil lamPS Hugh Jordan & Co Musgrave Foodservices

SeaSonal DeCoraTion Flamingo Display Musgrave Foodservices

Signage Hugh Jordan & Co Musgrave Foodservices

SoFT FUrniShingS Hugh Jordan & Co

FURNITUREBar SToolS Hugh Jordan & Co Mulcahy Technical Services Mulcahy Technical Services Stephens Catering Equipment

BeDS Stephens Catering Equipment

BeSPoKe FUrniTUre Hugh Jordan & Co Stephens Catering Equipment

ChairS Hugh Jordan & Co Nisbets Stephens Catering Equipment

ChilDren’S FUrniTUre Stephens Catering Equipment Hugh Jordan & Co

reCePTion FUrniTUre & CoUnTerS Hugh Jordan & Co Stephens Catering Equipment

SCreenS Stephens Catering Equipment

STorage SYSTemS Stephens Catering Equipment Hugh Jordan & Co

TaBleS & TaBleToPS Hugh Jordan & Co Nisbets

NOTES


SERVICES & INFORMATIONaCCoUnTanCY & FinanCe MacDonald Financial Consultants Ltd

allergY awareneSS TrainerS Food Safety Professionals Association

CaliBraTion oF eqUiPmenT Mulcahy Technical Services

CaTering eqUiPmenT hire Mulcahy Technical Services Stephens Catering Equipment CommerCial vehiCle inSUranCe FBD Insurance Plc ConSUlTanTS Amberley Mulcahy Technical Services Stephens Catering Equipment

ConTraCT CaTering Aramark Ireland Sodexo Ireland environmenTal ServiCeS Aramark Ireland FaCiliTieS managemenT Aramark Ireland

FooD hYgiene ConSUlTanTS Stephens Catering Equipment FooD DiSTriBUTion BUSineSS inSUranCe FBD Insurance Plc FooD ProDUCTion BUSineSS inSUranCe FBD Insurance Plc FooD SaFeTY Training Food Safety Professionals Association

FUrniTUre hire Stephens Catering Equipment gUeST hoUSe inSUranCe FBD Insurance Plc haCCP ConSUlTanTS Food Safety Professionals Association

hoTel & leiSUre ConSUlTanTS Mulcahy Technical Services

hoTel inSUranCe FBD Insurance Plc

home inSUranCe FBD Insurance Plc

KiTChen DeSign & laYoUT Food Safety Professionals Association

marqUee hire Hotelkeycards Limited & Gum and Smokes Mulcahy Technical Services moTor inSUranCe FBD Insurance Plc ProPerTY managemenT Aramark Ireland

PUB inSUranCe FBD Insurance Plc

reSTaUranT/CaFé inSUranCe FBD Insurance Plc

ServiCe ConTraCTS Mulcahy Technical Services ServiCe ConTraCTS Sodexo Ireland

ServiCeS & inFormaTion Sodexo Ireland ServiCeS/ SUPPlieS J & C Kenny Ltd SToCKTaKing ServiCeS Mulcahy Technical Services

TRAINING & RECRUITMENTTraining Amberley Dublin Institute of Technology Food Safety Professionals Association Mulcahy Technical Services The Kenco Coffee Company (Kraft Foods Ire. Ltd)

EDUCATIONDublin Institute of Technology Food Safety Professionals Association

SERVICES

Facilities ManagementCatering ServicesRetail Help DeskM&E MaintenanceCleaning & HousekeepingBuilding Maintenance ServicesReception & MailroomMobile & Static SecurityEnvironmental ServicesEnergy & Waste Management

Cleaning Services

ARAMARK Ireland Provides Facilities Management, Maintenance, Contract

Catering, Support Services and Infrastructure Services to Commercial,

Industry, Education, Pharmaceutical and Government Sectors.

Tel: 01 816 0700 Email: [email protected]


CLOTHING & ACCESSORIESBaDgeS Nisbets

CheFS’ wear BWG Foodservice Celtic Linen Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment Hugh Jordan & Co

FooTwear Hugh Jordan & Co Musgrave Foodservices Nisbets Stephens Catering Equipment

ProTeCTive wear Hugh Jordan & Co Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

UniFormS Musgrave Foodservices Nisbets Pallas Foods Stephens Catering Equipment

GUEST SERVICESeleCTroniC loCKing Hotelkeycards Limited & Gum and Smokes

gUeST room ProDUCTS Musgrave Foodservices Nisbets

KeYCarDS Hotelkeycards Limited & Gum and Smokes

lUggage TrollieS Hugh Jordan & Co

mini Bar ConTenTS Stephens Catering Equipment

mini BarS Hugh Jordan & Co Mulcahy Technical Services Nisbets Stephens Catering Equipment

SaFeS Hotelkeycards Limited & Gum and Smokes Hugh Jordan & Co Mulcahy Technical Services Musgrave Foodservices Nisbets Nisbets

Stephens Catering Equipment

TroUSer PreSSeS Hugh Jordan & Co Mulcahy Technical Services Mulcahy Technical Services

venDing Mulcahy Technical Services Stephens Catering Equipment Mulcahy Technical Services

LAUNDRY & LINENlaUnDrY maChineS Mulcahy Technical Services Stephens Catering Equipment linen hire Celtic Linen linen PUrChaSe Celtic Linen

MISCELLANEOUSaUDio eqUiPmenT Musgrave Foodservices

CaSh regiSTerS & ePoS SYSTemS Mulcahy Technical Services Mulcahy Technical Services

CigareTTeS BWG Foodservice John Player & Sons Musgrave Foodservices CigarS BWG Foodservice John Player & Sons Musgrave Foodservices

energY managemenT ServiCeS Bord Gais Networks Flogas

hUmiDorS & CaSeS Musgrave Foodservices

STaTionerY Hotelkeycards Limited & Gum and Smokes Musgrave Foodservices

TeleviSion & viDeo eqUiPmenT Hotelkeycards Limited & Gum and Smokes Musgrave Foodservices

ToBaCCo aCCeSSorieS HotelkeycardsLimited & Gum and Smokes Musgrave Foodservices

MISCELLANEOUS

T: 01 214 7920w: www.hotelandcateringreview.ie

editor: Sarah Grennane: [email protected]

Commercial manager: Gavin Cassidye: [email protected]

Subscriptions: Josie Keanee: [email protected]

events: Nicola Hickeye: [email protected]

managing Director: Simon Grennane: [email protected]

TWEET CONTACTS FOR INDUSTRY ORGANISATIONS AND AGENCIES

an Óige @ HiIreland

B&B ireland @ bandbireland

Bord Bia @ Bordbia

Dublin Tourism @VisitDublin

euro-toques ireland @ EurotoquesIrl

Fáilte ireland @ Failte_Ireland

good Food ireland @ GoodFoodIreland

hidden ireland @ Hidden_Ireland

hospitality Sales & marketing associationinternational @ HSMAI

ireland’s Blue Book @ IrelandBlueBook

irish Caravan & Camping Council @Camping_Ireland

irish Country hotels @ irishcountryhtl

irish Tourist industry Confederation @ irishtouristind

irish Travel agents association @ ITAATweets

manor house hotels @ manorhousehtls

northern ireland Tourist Board @ NITouristBoard

restaurants association of ireland @ RAI_ie

MAY 2011

MaKIng aLLoWanCeS: u n W i n d i n G h o t e l ta X i n C e n t i V e s C h e m e s

raI ConferenCe ✛ deStInatIon toUrISM ✛ LoUghran faMILy VaLUeS

let’s Be francPeter Kelly’s plans to put ireland on the world’s bridal map

maKe some doughBaking takes off

restaurants risingWhy ireland’s foodies are looking uphcr april-to date.indd 1

13/05/2011 15:19:45

CONTACT HOTEL & CATERING REVIEW

hi-res ad_Layout 1 04/10/2011 17:07 Page 1

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 �1

LAW

52 Food

59 Liquor Licensing

67 Equal Status

78 health & Safety

70 Employment

74 Environmental

The Law


General PrinciPles of food lawRegulation (EC) 178/2002 establishes the common basis for food law in Member States and includes common definitions, general provisions and specific requirements. This Regulation also established the European Food Safety Authority (EFSA) and laid down the procedures in matters of food safety. The objective of the Regulation is to ensure a high level of protection for consumers whilst also taking into account the protection of animal health and welfare, plant health and the environment.

Regulation (EC) 178/2002 is tranposed into Irish legislation by:• S.I. No. 387 of 2006 which amends European Communities (Food and Feed Hygiene) Regulations 2005 (S.I. No. 910 of 2005) in so far as it relates to the work of the Department of Agriculture, Fisheries and Food, • S.I. No. 335 of 2006 in so far as it relates to fishery products and • S.I. No. 747 of 2007 in so far as it relates to food.

The Regulation sets out the general requirements of food law which include food safety requirements, responsibilities of both food and feed business operators and Member States. The Regulation establishes the principle that the primary responsibility for ensuring compliance with food law rests with the food business operator.

‘Food business’ is defined in the Regulation as meaning any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food. ‘Food business operator’ means the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control. The European Commission has published a poster on the Key Obligations of a Food Business Operator.

Regulation (EC) No 178/2002 defines food as any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. ‘Food’ includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or

treatment. It includes water after the point of compliance as defined in Article 6 of Directive 98/83/EC and without prejudice to the requirements of Directives 80/778/EEC and 98/83/EC.

‘Food’ shall not include:• feed; • live animals unless they are prepared for placing on the market for human consumption; • plants prior to harvesting; • medicinal products within the meaning of Council Directives 65/65/EEC1 and 92/73/EEC2; • cosmetics within the meaning of Council Directive 76/ 768/EEC3; • tobacco and tobacco products within the meaning of Council Directive 89/622/EEC4; • narcotic or psychotropic substances within the meaning of the United Nations Single Convention on Narcotic Drugs, 1961, and the United Nations Convention on Psychotropic Substances, 1971; • residues and contaminants.

Unsafe foodArticle 14 of Regulation (EC) No 178/2002 sets out food safety requirements. It requires that food must not be placed on the market if it is unsafe.

Food shall be deemed to be unsafe if it is considered to be:• injurious to health; • unfit for human consumption. In determining whether any food is unsafe, regard shall be had:• to the normal conditions of use of the food by the consumer and at each stage of production, processing and distribution, and • to the information provided to the consumer, including information on the label, or other information generally available to the consumer concerning the avoidance of specific adverse health effects from a particular food or category of foods.

In determining whether any food is injurious to health, regard shall be had:• not only to the probable immediate and/or short-term and/or long-term effects of that food on the health of a person consuming it, but also on subsequent generations; • to the probable cumulative toxic effects; • to the particular health sensitivities of

a specific category of consumers where the food is intended for that category of consumers.

In determining whether any food is unfit for human consumption, regard shall be had to whether the food is unacceptable for human consumption according to its intended use, for reasons of contamination, whether by extraneous matter or otherwise, or through putrefaction, deterioration or decay.

Where any food which is unsafe is part of a batch, lot or consignment of food of the same class or description, it shall be presumed that all the food in that batch, lot or consignment is also unsafe, unless following a detailed assessment there is no evidence that the rest of the batch, lot or consignment is unsafe.

TraceabiliTyRegulation (EC) No 178/2002 contains general provisions for traceability (Article 18) which require that the traceability of food, feed, food-producing animals and any other substance intended to be, or expected to be, incorporated into a food or feed must be established at all stages of production, processing and distribution. This Article has been applicable since 1st January 2005.

Food business operators must be able to identify any person from whom they have been supplied with a food, a food-producing animal, or any substance intended to be, or expected to be, incorporated into a food. To this end, such operators shall have in place systems and procedures which allow for this information to be made available to the competent authorities on demand.

Food business operators must have in place systems and procedures to identify the other businesses to which their products have been supplied. This information must be made available to the competent authorities on demand. Food which is placed on the market or is likely to be placed on the market in the European Community must be adequately labelled or identified to facilitate its traceability, through relevant documentation or information in accordance with the relevant requirements of more specific provisions.

The European Commission has

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published a Factsheet on Traceability. Other principles established by the

Regulation include:

risk analysisThe Regulation establishes the principle of risk analysis and its three inter-related components i.e. risk assessment, risk management and risk communication in relation to food safety. Risk assessment shall be based on the available scientific evidence and undertaken in an independent, objective and transparent manner. Risk management shall take into account the results of risk assessment, and the opinions of EFSA as well other factors which may be legitimate to the matter under consideration.

PrecaUTionary PrinciPleRegulation (EC) No 178/2002 formally establishes the Precautionary Principle as an option where, following an assessment of available information, the possibility of harmful effects on health is identified but scientific uncertainty persists, provisional risk management measures based on the precautionary principle may be made. In 2000, the European Commission issued a Communication on the Precautionary Principle. The objective of the Communication is to outline the Commission’s approach to using the precautionary principle and to establish Commission guidelines for applying it.

The Regulation establishes a framework for the greater involvement of stakeholders in the development of food law and establishes that there should be open and transparent public consultation, directly or through representative bodies, during the preparation, evaluation and revision of food law (except where the urgency of the matter does not allow it).

Regulation (EC) No 178/2002 provides for different procedures in matters of food safety:• the Rapid Alert System for Food and Feed (RASFF) • the adoption of emergency measures • crisis management.

raPid alerT sysTem for food and feed (rasff)The Regulation gives legal effect

to RASFF. The system deals with the obligatory notification of any direct or indirect risk to human health, animal health or the environment within a network consisting of national competent authorities, EFSA and the European Commission. The Regulation also confers special powers on the European Commission for taking emergency measures. Such measures can be taken where it is evident that feed or food originating in the EU, or imported from a third country, is likely to constitute a serious risk to human health, animal health or the environment, and that such a risk cannot be contained satisfactorily by means of measures taken by the Member States.

emerGency measUresWhere it is evident that food or feed originating in the Community or imported from a third country is likely to constitute a serious risk to human health, animal health or the environment, and when such a risk cannot be contained satisfactorily by means of measures taken by the Member States concerned, the Commission can on its own initiative or at the request of a Member State (and following the procedure set out in the Regulation), immediately adopt certain measures set out in the Regulation. Depending on the gravity of the situation, emergency measures can take the form of the suspension of the marketing or use of the feed or food in question to subjecting the use and marketing of the feed or food to special conditions.

crisis manaGemenTRegulation (EC) No 178/2002 provides for the drawing up of a general plan for crisis management in the field of food and feed safety. It also provides for the creation of a crisis unit. This crisis unit will be set up by the Commission and EFSA shall participate in the unit and provide scientific and technical assistance if necessary.

HyGiene of foodsTUffsGeneral ProvisionsRegulation (EC) No 852/2004 defines food hygiene as meaning ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its

E.COLI WARNINGThe significant outbreak of E.Coli on the continent in 2011 left many restaurateurs concerned for their business as consumers became more and more jittery about eating out. So how can you guard against a similar outbreak in your premises here in Ireland? MARY DALY from the Food Safety Professionals Association offers the following advice.

Traditionally, E.Coli is associated with red meat and untreated water but the recent outbreak was the result of contaminated bean sprouts and affected people of all ages throughout the EU. When guarding against E.Coli, the following controls should be followed in all kitchens:

1. Thorough hand-washing, especially after using the toilet. (E.Coli is found in the human gut.) 2. Strict segregation between raw and cooked foods. Keep raw products on the bottom shelf of the fridge.3. Cook minced meat products completely, particularly burgers. Pre-cook barbeque meats before placing them on the hot coals.4. Ensure that the water supply is ‘potable’, i.e. fit to drink. If in doubt, get the your local health officer to do a sample analysis.5. Carefully wash all salad items such as lettuce, tomatoes, peppers, etc.6. Know the source of your food and buy only from approved suppliers. Don’t forget – traceability is a legal requirement.

It has come to our attention in the Food Safety Professionals Association that the standard of food safety in Ireland is falling and that an outbreak of food poisoning could easily happen at this time, with serious consequences for the industry. One senior health officer noted recently that staff cleaning hours are being reduced, cleaning agents are not being purchased, the shelf life of foods is being extended and shortcuts are being taken in many kitchens. In other words, an accident is waiting to happen.

The following prerequisites are essential to assure safe food:1. Ensure that the kitchen is kept in a clean condition. Hot water (over 82°C) is the best disinfectant of all! 2. Monitor temperatures and ensure that all fridges are under 5°C. Cook foods thoroughly, especially pork, poultry and minced meat products.3. Train your staff in food safety. Not alone is it a legal requirement but it equips your team with the basic knowledge of what is correct procedure when it comes to food safety.4. Do not extend the shelf life of food. Rotate cooked food that is held chilled within three days of cooking.

For further advice contact the Food Safety Professionals Association at fspa.ie. 8


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intended use’.Regulation (EC) No. 852/2004 does not

apply to:• primary production for private domestic use; • the domestic preparation, handling or storage of food for private domestic consumption; • the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer; • collection centres and tanneries which fall within the definition of food business only because they handle raw material for the production of gelatine or collagen.

General obliGaTions on food bUsiness oPeraTorsA general obligation is placed on food business operators to ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in Regulation (EC) No. 852/2004.

Primary ProductionFood business operators carrying out primary production and those associated operations listed below must comply with the general hygiene provisions laid down in Part A of Annex I to Regulation (EC) No 852/2004 and any specific requirements provided for in Regulation (EC) No 853/2004 (for products of animal origin).

Associated operations currently listed in Part A of Annex 1 of Regulation (EC) 852/2004 are as follows:(a) the transport, storage and handling of primary products at the place of production, provided that this does not substantially alter their nature;(b) the transport of live animals, where this is necessary to achieve the objectives of Regulation (EC) 852/2004;(c) in the case of products of plant origin, fishery products and wild game, transport operations to deliver primary products, the nature of which has not been substantially altered, from the place of production to an establishment.

Production, Processing and Distribution of FoodFood business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must comply with the general hygiene requirements laid down in Annex II to Regulation (EC) No 852/2004 and any specific requirements provided for in Regulation (EC) No 853/2004 which lays down specific hygiene rules for food of animal origin.

Annex II sets out the general hygiene requirements for all food business operators (other than those involved in primary production and associated operations). The following areas are covered:• Chapter I: General requirements for food premises

• Chapter II: Specific requirements in rooms where foodstuffs are prepared, treated or processed • Chapter III: Requirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a

At its core HACCP is about proper planning to ensure that, when it comes to the safety of food served, the right safety procedures are in place and, quality control wise, nothing goes wrong. In basic terms, HACCP is about proper control over all ingredients delivered and what is done with them afterwards. The Food Safety Authority of Ireland (FSAI) states that all food operations need to implement HACCP and that the process works best when it is tailored to individual premises taking into account the complexity of that particular catering operation. The ability to tailor HACCP to suit unique catering requirements, whether you’re a pub, sandwich bar or Michelin starred restaurant, is listed as one of the key strengths of HACCP. Since 1998 caterers have had a legal obligation to understand the principles of HACCP and apply them to their food business.

Environmental Health Officers (EHO) regularly assess catering operations for compliance and it is the responsibility of the caterer – not the EHO – to develop and implement a food safety management system based on HACCP. The responsibility for training and supervision of employees – full-time, part-time or casual – lies solely with the proprietor of a catering business.

Benefits of HACCP:• Saves money in the long run• Avoids poisoning of customers• Food safety standards increase• Compliance with the law• Service of safe food• Promotes teamwork and efficiency• Due diligence defence in court.

THE PROCESS OF HACCPStep One: AnalysisManagement must review

each step of the food process, from supply to end customer, including delivery, storage, preparation, processing (mixing, cooking, cooling etc), packing and labelling needs to be examined. Potential hazards can arise at any stage in the preparation, processing and selling of food.

Common hazards are:• Microbial –pathogenic or spoilage bacteria, moulds, viruses• Chemical – pesticides, antibiotic, cleaning chemicals, metals, migration of chemicals from packaging• Physical – foreign bodies including dirt, hair, fingernails, plasters, buttons.

Suggested hazards must be recorded (however unlikely) for analysis and sorting. It is important to collect as much information as possible about products and processes, including time and temperatures of cooking, cooling and storage, packaging, instructions for use. A flow chart will help to visualise the sequence of events the process takes and then each point can be looked at in turn.

Step Two: Critical Control Points (CCPs)A Critical Control Point (CCP) is a particular step or point in your food process where you suspect the possibility that food can become contaminated (and consequently poses a health threat) and where this potential danger can be prevented, controlled, or eliminated.

Typically CCP limits are expressed in terms of parameters such as temperature and time, including food that has not been cooked or chilled properly.

Monitoring CCPs involves

measuring parameters, such as temperature and time. How you monitor and how often will depend on the size and nature of your catering business. Monitoring should in all cases be simple, clear and easy to do. Examples include probing cooked meat to ensure correct temperature and cooking process and only refrigerating cooked food that is fully cooled.

When monitoring of a CCP indicates that the critical limits have not been complied with or adhered to, the catering business must have a procedure on what action should be taken to bring the CCP back within critical limits (corrective action). Each corrective action should be documented and the requirements for corrective action explained.

Corrective procedures should include:• What to do with the food• What to do to bring the process back under control• Which member of staff has responsibility for carrying out the corrective action.

Step Three: Reviewing ResultsThe process of reviewing and updating of HACCP should be an ongoing and routine element of all food operations. This allows the verification that HACCP is working as intended and, on a regular basis, a manager should confirm that monitoring of CCPs is taking place and that control is being correctly maintained.

The FSAI advises caterers that hazard analysis, identification of CCP and control procedures be reviewed on an annual basis at the very least and again whenever a change occurs in the food business operation, such as the delivery of new equipment or new suppliers, which may affect food safety.

Caterers are legally obliged to implement Hazard Analysis and Critical Control Point, or HACCP as it is more commonly known. Whether you’re updating or newly implementing HACCP here is a straightforward guide to ensure your food operation meets its requirements.

IMPLEMENTINGHACCP

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 ��

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private dwelling-house but where foods are regularly prepared for placing on themarket and vending machines • Chapter IV: Transport – Conveyances and/or containers used for transporting foodstuffs • Chapter V: Equipment with which food comes into contact • Chapter VI: Food waste • Chapter VII: Water supply • Chapter VIII: Personal Hygiene • Chapter IX: Provisions applicable to foodstuffs • Chapter X: Provisions applicable to the wrapping and packaging of foodstuffs • Chapter XI: Heat treatment • Chapter XII: Staff Training.

Food business operators must, as appropriate, adopt the following specific hygiene measures:(a) compliance with microbiological criteria for foodstuffs;(b) implement procedures necessary to meet targets set to achieve the objectives of Regulation (EC) No 852/2004;(c) compliance with temperature control requirements for foodstuffs;(d) maintenance of the cold chain;(e) sampling and analysis of foodstuffs.

When Regulation (EC) No 852/2004 or Regulation (EC) No 853/2004 and their implementing measures do not specify sampling or analysis methods, food business operators may use appropriate methods laid down in other European Community or national legislation or, in the absence of such methods, methods that offer equivalent results to those obtained using the reference method, if they are scientifically validated in accordance with internationally recognised rules or protocols.

food bUsiness reGisTraTion and aPProvalRegulation (EC) No. 852/2004 requires that all food businesses must be registered with the supervising competent authority e.g. for those businesses supervised by the HSE (e.g. restaurants, caterers, supermarkets, wholesale operators) a food business operator is obliged to notify the HSE of each establishment under its control. Changes to a food business (e.g. change of proprietor, the type of food being handled, the amount of food being produced) must also be notified to the HSE.

In addition to the registration required by Regulation (EC) No. 852/2004, if a food business makes or handles products of animal origin (meat, fish, live bivalve molluscs, milk and associated products) it must also comply with Regulation (EC) No. 853/2004 which sets out specific hygiene rules for foods of animal origin.

Such premises are generally supervised by the Department of Agriculture, Fisheries and Food (DAFF), a local authority or the Sea-Fisheries Protection Authority (SFPA).

S.I. 910 of 2005 sets out the requirements for the approval of a food business supervised by officials from DAFF or a local authority while S.I. No. 335 of 2006 sets out the process for food businesses supervised by the SFPA (i.e. food businesses involved in production, processing and distribution, exportation and importation of fishery products).

Once a registering authority grants a food business approval, it will issue a ‘certificate of approval’ to the holder of the food business. This certificate of approval contains -(a) the name of the holder of the food business approval,(b) the address of the premises to which the food business approval relates,(c) the nature of the activity to which the approval relates,(d) the conditions to which the approval is subject,(e) the period of validity (if any) of the approval, and(f ) a unique reference number that identifies the food business.

The holder of a food business approval is obliged to display the certificate of approval prominently on the premises to which the approval relates during business hours.

Hazard analysis and criTical conTrol PoinT (HaccP)Food business operators carrying out any stage of production, processing and distribution of food after primary production and its associated operations must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.

The HACCP principles referred to above consist of the following:(a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels;(b) identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels;(c) establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards;(d) establishing and implementing effective monitoring procedures at critical control points;(e) establishing corrective actions when monitoring indicates that a critical control point is not under control;

(f ) establishing procedures, which shall be carried out regularly, to verify that the measures outlined in subparagraphs (a) to (e) are working effectively;and(g) establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f ).

When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it.

Food business operators must:(a) provide the competent authority with evidence of their compliance with the requirement to have procedures based on the HACCP principles in the manner that the competent authority requires, taking account of the nature and size of the food business;(b) ensure that any documents describing the procedures developed in accordance with this are up-to-date at all times;(c) retain any other documents and records for an appropriate period (as detailed in the relevant S.I.).

The Regulation however, recognises that in businesses undertaking low risk activities the prerequisite hygiene requirements (i.e. the general and specific hygiene requirements outlined in Article 4 and Annex II of Regulation (EC) No. 852/2004) are sufficient to control food safety without the need to develop a HACCP-based system. Additionally, it allows for businesses to follow guides to good practice where typical hazards and controls have been identified.

The European Commission has published a Guidance Document on the implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses which forms the basis for FSAI Guidance Note No. 11 on Assessment of HACCP Compliance.

The FSAI has also published leaflets explaining HACCP and a Safe Catering Pack to help caterers to implement HACCP in their business.

Personal HyGieneRegulation (EC) No. 852/2004 requires that every person working in a food-handling area must maintain a high degree of personal cleanliness and is to wear suitable, clean and, where necessary, protective clothing.

No person suffering from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food-handling area in any capacity if there is any 8


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likelihood of direct or indirect contamination. Any person so affected and employed in a food business and who is likely to come into contact with food is to report immediately the illness or symptoms, and, if possible, their causes, to the food business operator.

TraininGRegulation (EC) No. 852/2004 requires that food business operators (FBOs) must ensure:• that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity; • that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of Regulation (EC) No. 852/2004 (i.e. FBOs must put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles) or for the operation of relevant guides have received adequate training in the application of the HACCP principles; and • compliance with any requirements of national law concerning training programmes for persons working in certain food sectors.

naTional sTandardsThe National Standards Authority of Ireland’s primary role is the publication of national standards; the provision of a comprehensive product and management system certification service; and the establishment of confidence in trade measurements. The NSAI have published a series of standard catalogues that are a guide to good hygiene practices in the food catering, processing, retailing and wholesaling industries.

I.S. 340:2007 Hygiene in the Catering SectorApplies to all catering premises where food is prepared and served and includes restaurants, hotels, canteens and public houses. Its essential features include:• The requirements that must be met by caterers to ensure that the storage, preparation, handling and where applicable transportation and distribution of food is carried out in a hygienic way;• Reference to hygiene policy, food safety, traceability and recall, maintenance of the cold chain,

personnel hygiene, cleaning, pest control, storage, distribution, zoning, services, premises, equipment, training and records.

I.S. 341:2007 Hygiene in Food Retailing and WholesalingApplies to food businesses that operate in the food retail sector and include independent and multiple retailers, service stations and other retailers of food to consumers. It also applies to food businesses whose activities include the wholesale and distribution of food products. It contains information on:• The safe processing of food, including meat, fish, dairy products; • General hygiene requirements such as personal hygiene, training, pest control, food storage and display areas; • Management of food safety with respect to potential hazards either through the application of the HACCP principles or by adopting a more flexible approach to the application of these principles, and record keeping.

I.S. 342:1997 Guide to Good Hygiene Practice for the Food Processing Industry in accordance with the Council Directive 93/43/EEC on the Hygiene of FoodstuffsApplies to all food processing companies with the exception of the fish, dairy and meat sectors. Its essential features include:• Principles of HACCP, along with recommended procedures in order to implement a HACCP plan in a food business; • General hygiene recommendations with reference to the layout and design of a food premises, personal hygiene, transport, equipment, waste, pest control, training and food storage on the premises.

I.S. 344:2002 Hygiene for Domestic-Scale ProductionApplies to all caterers producing food, for sale or supply, who are working either in or from their home. ‘Domestic-scale’ means the quantity of food that can be produced safely in a domestic kitchen, using domestic-scale equipment and appliances.

Such food producers would include people involved on a domestic scale, in the production of cooked or baked goods, preserves, salads, sandwiches and packaging of honey.

GETTINGSTARTEDINFOODSince the start of the downturn, the Food Safety Authority has recorded a 70% increase in enquiries from people looking to set up new food businesses. It has produced the following three step guide to getting started.

1. KNOW THE LEGISLATIONAll food business operators (FBOs) must comply with hygiene of foodstuffs legislation, Regulation 852/2004/EC. This legislation lays down rules for FBOs on the hygiene of foodstuffs, including temperature control, HACCP, equipment, transport, waste, personal hygiene and training. FBOs dealing with foods of animal origin must also comply with Regulation 853/2004/EC which sets out specific hygiene rules for these types of products. FBOs must also comply with legislation on general food law, Regulation 178/2002/EC, which requires all food businesses to have a traceability system in place. FBOs must be able to identify who they have received food from and who they have supplied it to (except for those businesses supplying the final consumer). FBOs must not place unsafe food on the market. Additional legislation may be required depending on the category of business.

2. REGISTER BUSINESS WITH THE COMPETENT AUTHORITYFBOs must register with a competent authority before commencing trade. In the case of restaurants and other catering businesses, this means registering with the Health Service Executive (HSE) which inspects businesses serving consumers, and some manufacturing premises. Contact your local HSE office for further information. A list of local offices is available on www.fsai.ie. Businesses involved in animal slaughter and/or processing meat, dairy products, eggs etc should register with the Department of Agriculture, Fisheries & Food. In general, the local authority veterinary inspector inspects establishments involved in animal slaughter and handling and/or processing meat, dairy products, eggs etc. Contact your local authority for more information. Businesses operating in handling and/or processing fish and fishery products and products of aquaculture are typically inspected by the Sea Fisheries Protection Authority. Failure to register your food business is an offence and businesses requiring approval must be approved before commencing trade. It is advisable to contact your competent authority for advice at the earliest stage of your business development. Approval takes into account plans, premises, waste management, processes, HACCP, products and throughput among other things.

3. OBTAIN A COPY OF THE NATIONAL STANDARDS AUTHORITY OF IRELAND (NSAI) GUIDES TO GOOD PRACTICEThese guides provide guidance on complying with the food hygiene legislation and are a good resource for food businesses:• I.S. 340:2007 – Hygiene in the Catering Sector• I.S. 341:2007 – Hygiene in Food Retailing and Wholesaling• I.S. 22000:2005 – Food Safety Management Systems – Requirements for any organisation in the food chain

For more information visit standards.ie.

The Food Safety Authority has produced a Business Start Up Factsheet which is available to download on fsai.ie. A Business Start Up Pack and the Self-Catering Pack, which helps businesses implement HACCP, are available to purchase from the FSAI. For more information visit fsai.ie.For further advice, call the FSAI’s advice line on 1890 33 66 77. The line operates from Monday to Friday, 9am-5pm.

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I.S. 22000:2005 Food Safety Management Systems – Requirements for any Organisation in the Food ChainSpecifies requirements for a food safety management system that combines the following generally recognised key elements to ensure food safety along the food chain up to the point of final consumption:• Interactive communication • System management • Prerequisite programmes • HACCP principles.

The Standard is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.

I.S. 3219:1990 Code of Practice for Hygiene in the Food and Drink Manufacturing Industry This is a code of practice for hygiene in the food and drink manufacturing industry. It is currently being reviewed.

However, a key aspect of these standards is that the proprietor’s compliance, while advisable, is non-compulsory.

enforcemenTThe Food Safety Authority of Ireland Act, 1998 contains enforcement provisions which are in addition to the powers to prosecute and other provisions in other specific pieces of food legislation. The provisions in the Food Safety Authority of Ireland Act, 1998 are designed to provide an improved means of reacting to and dealing with situations posing a risk to public health. Enforcement is carried out by authorised officers appointed by the FSAI or its official agents under Section 49 of the Act.

The powers granted to these officers are detailed in Sections 50 and 51 of the Act.

The provisions in the Food Safety Authority of Ireland Act, 1998 are as follows:• Improvement Order – It is issued by the District Court if an Improvement Notice is not complied with. • An Improvement Notice is issued where in the opinion of the authorised officer:a) any activity involving the handling, preparation etc. of food, orb) the condition of a premises (or part thereof ) where this activity takes place is such that, if it persists, it will or is likely to pose a risk to public health. • Closure Order – is issued if in the opinion of an authorised officer, there is or there is likely to be a grave and immediate danger to public health at/or in the food premises. Closures Orders can refer to the immediate closure of all or part of the food premises, or all or some of its activities. The Orders may be lifted when the premises has improved to the satisfaction

of an authorised officer. • Prohibition Order – It is issued if the activities (handling, processing, disposal, manufacturing, storage, distribution or selling food) involve or are likely to involve a serious risk to public health from a particular product, class, batch or item of food. The effect is to prohibit the sale of the product, either temporarily or permanently.

Note: Orders may pertain to all or part of a food premises, the cessation of all or some of the activities thereat, or the withdrawal/detainment/destruction of described foodstuffs.

beef labellinGThe Food Safety Authority of Ireland (FSAI) requires that all caterers provide consumers with information on the country of origin of the beef being sold. Caterers must provide information on where the animal was born, reared and slaughtered in a clearly visible and legible manner. It can be displayed on menus, or on a sign in the premises or in the window of a food establishment.

The information provided must include the country (or countries if there is more than one) in which the animal was born, reared (fattened) and slaughtered.For example:• If the beef is from animals born, reared and slaughtered in the same country, the name of the country is sufficient, e.g. ‘All steak in our restaurant is of Irish origin’.• If the beef is from animals where the country of birth, country of rearing or the country where slaughter took place is different, the information must specify the different countries involved, e.g. ‘The

minced beef in this establishment is from animals born in France, reared in France and slaughtered in Ireland’.• Where beef from more than one source is supplied to the establishment, the origin information for all beef must be provided, e.g. if a caterer is supplied with beef from two countries (where it was born, reared and slaughtered in the same country) the information could be given as: ‘The origin of the beef steak, minced beef and beef in pies in this establishment is Ireland and France’.However, where the caterer is supplied with beef from more than one source and there are different countries of birth, rearing and slaughter, all the information for each must be provided. For instance – ‘Beef served in this establishment is from two sources. Country of origin of roast beef: Ireland and origin of steak: born in Belgium, raised in France, slaughtered in France.’Where the beef is from more than one source, the Regulations do not stipulate that the origin information must be specific to each item on the menu, but it is recommended good practice that, where the information is specified on the menu, that it be provided beside each dish.

How should this information be presented by the caterer?The caterer must provide the country/countries of origin information to the customer in at least one of the following ways:• On the menu presented to the customer• As a clearly visible sign/board in the window/door/outside of the premises• As a clearly visible sign/board inside the establishment.

ENFORCEMENTORDERSEnvironmental health officers inspecting food operations have the power to serve Closure, Improvement and Prohibition Orders on businesses.

Under the FSAI Act, 1998, a Closure Order is served where it is deemed that there is or there is likely to be a grave and immediate danger to public health at or in the premises; or where an Improvement Order is not complied with. Closure Orders can refer to the immediate closure of all or part of the food premises, or all or some of its activities.

An Improvement Order may be issued by the District Court if an Improvement Notice is not complied with within a defined period. Further non-compliance can result in a Closure Order also being served. An Improvement Notice is served when it is deemed that any activity involving the handling, preparation etc of food or the condition of a premises (or part thereof) is of such a nature that if it persists it will or is likely to pose a risk to public health.

A Prohibition Order is issued if the activities (handling, processing, disposal, manufacturing, storage, distribution or selling food) involve or are likely to involve a serious risk to public health from a particular product, class, batch or item of food. The effect is to prohibit the sale of the product, either temporarily or permanently.

Details of the food businesses served with these enforcement orders are published on the FSAI’s website, fsai.ie. Closure Orders and Improvement Orders will remain listed on the website for a period of three months from the date of when a premises is adjudged to have corrected its food safety issue. Prohibition Orders are listed for a period of one month.

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Regardless of the manner the establishment chooses to display the country of origin information, the information must be clearly visible and legible to the consumer.

Clear & LegibleThe Regulations require that the information is in ‘clear legible type’. This means that, in all cases, the information concerned is clearly legible and, in the case of print, the size of the lettering used must be at least font size 12 point. Any advertisement referring to beef sold in the establishment must also provide information on the country of origin.

Document RetentionThe Regulations require that traceability information validating the country of origin information must be retained for at least two years. This information must be available to environmental health officers (EHOs) on request.

EnforcementEnforcement of the Regulations is carried out by EHOs of the Health Service Executive (HSE) operating on behalf of the Food Safety Authority of Ireland (FSAI).Any enquiries concerning compliance with the Regulations can be made to the HSE or the FSAI.

Price disPlayIn Ireland, while there are no controls on prices, there is legislation which dictates the way prices of products and services are displayed to consumers.

These laws consist of the EC (Requirements to Indicate Product Prices) Regulations 2002 and Orders made under the Prices Act 1958 to 1972 and the Consumer Information Act 1978. The legislation ensures that consumers have enough information to make price comparisons between different products and services.

Price Display For Food If you visit a premises which serves food you can reasonably expect to be informed about their prices for food. The Retail Prices (Food in Catering Establishments) Display Order, 1984 requires caterers to display a comprehensive price list of food items. This law applies to all hotels, pubs, restaurants, cafés that offer food for sale and consumption on the premises.

This notice should be visible immediately outside or inside where the food is being served. In the case of a hotel or a licensed premises where food is served in some areas, the notice can be displayed either at the entrance to the premises or at the entrance to the catering area.

Latest legislation also states that caterers must provide consumers with information on the country of origin of the beef being served in their premises. Consumers must be provided with easy access to information on where the animal was born, reared and slaughtered in a clear and legible manner.

Any extra charges that apply (such as service charges, cover charges, entertainment charges etc.) must be stated clearly on your display notice. The amount of the charge must be specified plus what the charge relates to must also be indicated.

If the service charge is included in the price of the food being sold that fact must also be highlighted.

Price Display in Licensed Premises The Retail Price (Beverages in Licensed Premises) Display Order, 1999 is designed to inform customers about the prices charged in licensed premises. Licensed premises in Ireland include bars, nightclubs and any other venues that require a vintner’s licence to operate.

The Order states that licensed premises display two lists of drinks prices: a comprehensive list of all items sold and a summary (i.e. abbreviated) list of the 16 most popular drinks for sale.

If there are different prices in different areas of the licensed premises (for example prices for drinks are different in the lounge and in the bar) these notices need to be displayed prominently in all areas where the products are sold.

If the prices change after a certain time (for example after 11pm) this also needs to be displayed on the notice.

Price lists should cover drinks sold for consumption on the premises. Off-licences are not covered by this Order but they are covered by the Requirements to Indicate Product Prices Regulations 2002.

A 16 item list of prices needs to be displayed prominently either inside or directly outside the entrance of the premises.

The following is a list of 16 items that must be displayed by licensees to comply with the Order:

* Pint (568 ml) of draught stout* Pint (568ml) of draught ale* Pint (568 ml) of draught lager* Pint (568ml) of draught cider

* Bottle (330ml) of stout* Bottle (330ml) of ale* Bottle (330ml) of lager* Bottle (330ml) of cider* Measure (35.5ml) of whiskey * Measure (35.5ml) of gin* Measure (35.5ml) of vodka* Bottle (200ml) of carbonated drink* Bottle (200ml) of carbonated cola drink* Bottle (113ml) of a mixer* Bottle (250ml) of water* A bottle (187ml) of wineBoth the 16 items and the comprehensive list need to be ‘clear and visible to customers’. That means the price lists must be displayed in a prominent position where anyone could reasonably see them. The Office of the Director of Consumer Affairs surveys licensed premises to ensure their compliance with the law. The Director of Consumer Affairs can prosecute caterers and licensees who are found to be in breach of the Order. u

MOREINFOUseful Links:More information regarding food safety and HACCP can be found at:

www.nsai.ie – National Standards Authority of IrelandProviders of national standards (including the IS340/IS341 in food hygiene)

www.ehoa.ie – Environmental Health Officers AssociationFor information about registering your food business

www.fsai.ie – Food Safety Authority of Ireland Food safety legislation, guidelines and alerts

www.nhp.ie – National Hygiene PartnershipThe national agency engaged in development, promotion and co-ordination of food safety training

www.fspa.ie – Food Safety Professionals AssociationFor contact details of accredited food safety trainers and consultants

TRAININGLike anything in life, prevention is better than cure. Poor hygiene and food safety control in your operation will not just put the health of your patrons at risk, it could also jeopardise the safety of your business as EHOs have the power to shut down food operations – an occurrence which is publicised monthly by the Food Safety Authority (see Enforcement Orders, previous page).

Staff training is essential in order to safeguard food safety within your business. For accredited food safety training and information, and for a list of food safety trainers, contact the National Hygiene Partnership (nhp.ie) and the Food Safety Professionals Association (fspa.ie).

HOTEL & CATERING REVIEW ❖ DIRECTORY & BUYERS GUIDE 2011-2012 ��

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inToxicaTinG liqUor acT 2008The Intoxicating Liquor Act 2008, which was signed into law on 21 July 2008, changes the law in a number of ways. The main changes are:• The sale of liquor for consumption off the premises, whether sold in an off-licence or an on-licence, is no longer permissible except between 10.30am and 10.00pm on weekdays and between 12.30pm and 10.00pm on Sundays. On St Patrick’s Day sales are only permitted between the hours of 12.30pm and 10.00pm. • Theatres are now restricted from selling alcohol in conjunction with events unless such sales are during normal licensing opening hours: between 10.30am to 11.30pm Mondays to Thursdays; 10.30am to 12.30pm Fridays and Saturdays; and 12.30pm to 11pm on Sundays.• The Act provides that, where off-licence premises are part of a premises selling other goods, such as shops or petrol stations, the off-licence portion of the premises must be confined to an area that is structurally separate from the rest of the premises by a barrier (this provision has not yet commenced and will be brought into force at a later date by way of regulation). Meanwhile, in practice, areas selling liquor are, during non-opening hours, either cordoned off or shutters are drawn down.• An Garda Síochána may send a person aged between 15 and 18 into a licensed premises to test if the licensee will sell alcohol to a young person.Fines under the Intoxicating Liquor Acts 1988 and 2003 have been increased to e3,000 and e5,000 for offences such as selling to under-aged persons.

criminal JUsTice (PUblic order) acT 2003 While the objective of the Criminal Justice (Public Order) Act 2003 is to enable the Garda Síochána to obtain from the District Court an order prohibiting persons convicted of certain offences from licensed and catering premises, the Act gives the Gardai power to apply to the District

Court, to seek the closure of licensed and catering premises, if there has been disorder on the premises or loud noise and if it is likely to recur.

Before the Gardai apply for a closure order they must have served a notice on the licensee, giving the licensee the opportunity to prevent a recurrence of the disorder. If, when the Gardai apply for a closure order, the Court grants the order it may, for a first offence, close the premises for a period not exceeding seven days and for second and subsequent offences for a period not exceeding 30 days. If a licensee breaches a closing order the Courts may impose a fine of up to e3,000 and also sentence the licensee to a term of imprisonment not exceeding six months or the Court may both fine and imprison the licensee.

inToxicaTinG liqUor acT 2003 The Intoxicating Liquor Act 2003, which is concerned with combating drunkenness, disorderly conduct and drinking by young persons, also includes a number of amendments to earlier Intoxicating Liquor Acts, as well as amending section 15 of the Equal Status Act.

Drunken PersonsThe Act prohibits the supply of drink to drunken persons. Licensees are not allowed to admit drunken persons on licensed premises. Where a person is drunk on leaving a licensed premises, it shall be presumed that the person was drunk while on the premises. It is up to the licensee to prove that that was not the case.

The Act also provides that drunken persons should not seek to enter a licensed premises (access to a restaurant or other facilities in a hotel is not affected by this restriction). A drunken person must leave a licensed premises if requested by the licensee or a Garda.

If a licensee is convicted of serving a drunken person or of permitting a drunken person to be on a premises, a District Court may impose a fine of up to e1,500 for a first offence and up to e2,000 for a second

offence and the District Court must (the sanction is mandatory), in addition to any penalty imposed, make a temporary closure order. A closure order in respect of a first offence may not exceed seven days and, in respect of a second or subsequent offence, it may not exceed 30 days.

Disorderly ConductSection 7 of the Act provides that a licensee must not permit disorderly conduct on a licensed premises, while section 8 provides that a person on a premises must not engage in disorderly conduct. A person who engages in disorderly conduct must leave the licensed premises upon being requested to do so by either the licensee or a Garda.

If a licensee is convicted of serving a drunken person or of permitting a drunken person to be on a premises, the District Court may impose a fine of up to e3,000 for a first offence and up to e5,000 for a second offence and the court must (the sanction is mandatory) in addition to any penalty imposed make a temporary closure order. A closure order in respect of a first offence may not exceed seven days and in respect of a second or subsequent offence it may not exceed 30 days. A person convicted of disorderly conduct may be fined up to e300 for a first offence and e500 for a second or subsequent offence.

Restrictions of Young PersonsThe Act significantly restricts the access of young persons to licensed premises. The sale of intoxicating liquor for delivery to or consumption by persons aged under18 is prohibited. Nor may persons under 18 years of age be sent to purchase intoxicating liquor. On conviction a person who is guilty of an offence under this section may be fined up to e3,000 for a first offence and up to e5,000 for a second or subsequent offence.

Persons under 18 are prohibited from being in the bar of a licensed premises. However, there are certain limited exceptions. A child under 15 may be permitted in the bar if accompanied by a parent or guardian, but only until 9pm. A young person aged between 15 and

Liquor Licensing Despite various proposals over the years for a comprehensive review and codification of the

liquor licensing law, hoteliers and restaurateurs still find themselves managing a myriad of Acts and Regulations. The latest addition to the many volumes of Acts setting out the law on licensed

premises is the Intoxicating Liquor Act 2008.

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17 may be in a bar, without having to be accompanied by a parent or guardian, but also only until 9pm. If a private function, at which a substantial meal is being served is being held, a young person aged between 15 and 17 may be in the bar of a licensed premises.

If a person is convicted of an offence of permitting young persons to be in the bar of a licensed premises, that person may be fined up to e300 for a first offence and up to e500 for a second offence.

Persons aged between 18 and 20 are required, if they are in a bar after 9pm, to carry a document, such as a garda age card, a passport or a driving licence, that will prove their age. Licensees must not allow persons between 18 and 20 to be in the bar of the premises unless they are carrying a proof of age document. Offences under this section carry a fine of up to e1,500 for a first offence and up to e2,000 for a second or any subsequent offence.

Opening Hours and Other AmendmentsThe Act includes a number of amendments to earlier Intoxicating Liquor Acts and other legislation. These changes are detailed here. In subsequent sections of the Directory, where the amendments are relevant, they are also noted.

Section 10 of the Act provides that licensed premises close at 11.30pm on Thursday nights.

Section 11 of the Act gives local authorities a role in determining the duration of a special exemption order. While the District Court retains jurisdiction, it must have regard to any resolution adopted by a local authority in the area in which the premises seeking the special exemption order is located.

The grounds for objecting to a special exemption order have been extended to undue inconvenience or nuisance to persons residing in the locality or if there is a risk to public order.

Section 12 prohibits entertainment during the permitted 30 minutes drinking up time. Persons convicted of an offence under this section may be fined up to e1,500 for a first offence and up to e2,000 for a second offence.

Section 17 provides that a licensee shall be guilty of an offence if the licensee supplies liquor in a closed container for consumption off the premises in another premises owned or controlled by the licensee or in a public place within 100 metres of the licensed premises. A licensee who is convicted of an offence under this section may be fined up to e1,500 for a first offence and up to e2,000 for any second or subsequent offence.

Section 18 provides that any member of the Gardai, whether in uniform or not, may without a warrant enter a licensed premises for the purpose of preventing or detecting

offences.Section 20 prohibits the sale of

intoxicating liquor at reduced prices.

inToxicaTinG liqUor acT 2004 The Intoxicating Liquor Act 2004, provides a clear statutory basis for the holding of alcohol-free events for persons under 18 years of age in licensed premises, at a time when intoxicating liquor is not being sold, supplied or consumed and any bar counter on the premises is securely closed.

inToxicaTinG liqUor acT 2000The Intoxicating Liquor Act 2000 (as amended by the Intoxicating Liquor Act 2003) became law in July 2000 and also makes a number of significant changes to the operation of licensed premises, including pubs, clubs, off licences and hotels.

Permitted Hours of TradingThe distinction which existed between summer and winter trading has been abolished.

Licensed premises are allowed to open on Mondays, Tuesdays, Wednesdays and Thursdays from 10.30am to 11.30pm, plus 30 minutes drinking-up time all year round. Normal opening time on Fridays and Saturdays will be from 10.30am to 12.30am, plus 30 minutes drinking-up time all year round.

Normal Sunday closing time remains 11pm but Sunday hours are extended by the abolition of 2pm to 4pm closing.

Closing time on the eve of public holidays is 12.30am.

No change to Christmas Day and Good Friday.

New Licensing Arrangements and Removal of Barriers to Entry to the TradeRequirement to abolish two licences in rural areas and the prohibition on the granting of a licence within one mile of existing licensed premises have been abolished.

Requirement to extinguish a licence from within towns/cities and to prove a population increase in these areas also abolished.

A new licence may be issued anywhere in the State in substitution for one existing licence where the Circuit Court is satisfied as to the fitness of the applicant, the fitness or convenience of the new premises and by reference to the adequacy of the existing number of licensed premises in the vicinity of the proposed new premises.

Generally speaking, licence-holders who avail of the scheme will not be permitted to dispose of the new licence for reward for a

period of five years.Section 17 of the Bill tightens up the

procedure where an ad interim transfer of a licence is sought by ensuring that the person seeking the licence is a fit person and Section 30 of the Bill ensures that a company is in good standing with the Companies Registration Office.

New Arrangements for Special ExemptionThe Act removes the restriction on the granting of a special exemption for any time on a Sunday, i.e. after midnight on Saturday night and after normal closing time on a Sunday evening. The restriction on special exemptions for Monday morning beyond 1am - except on a Monday morning that is a Bank Holiday - is retained, however.

The number of special exemption orders which may be sought in respect of a day of general or local festivity is being increased from six to 12.

The number of days for which area exemption orders may be granted is being increased from nine to 12 in a particular year.

The obligation to provide a meal as part of the condition for the grant of a special exemption is also removed.

Special exemptions to be granted to 2.30am unless the Court orders a shorter period.

The requirement that a premises be a hotel or restaurant for the grant of a special exemption is abolished under Section 5.

Drinking-up time is permitted in the case of special exemptions and club authorisations.

Requirement that a special exemption order will not cause undue inconvenience to persons residing in the vicinity of a premises was introduced.

The Intoxicating Liquor Act 2003 provides that local authority resolutions must be considered by the District Court when considering whether or not to grant a special exemption order.

Measures to Combat Underage Drinking and SupplyRemoval of the ‘reasonable grounds’ defence in any proceedings against a licensee.

Under the previous law it was a defence for a licensee to claim that he or she had ‘reasonable grounds’ for believing that a person to whom he or she sold intoxicating liquor was of a legal age. By removing this defence a greater onus is placed on the licensee to ensure that intoxicating liquor is supplied only to those who are legally entitled to purchase or consume it on licensed premises.

The Intoxicating Liquor Act 2003 prohibits persons under 18 from the bars of licensed premises. However, a licensee may permit: a child (under 15) to be in a bar if


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accompanied by a parent or guardian but not after 9pm; a young person (15-17) may be in a bar unaccompanied by an adult but not after 9pm; children and young persons are allowed in bars after 9pm if attending a private function at which a substantial meal is served (for details see Intoxicating Liquor Act 2003).

Incorporation of Offence of Strict LiabilityClosure of a licensed premises for a specified period, for underage offences.

Where a conviction for the sale of alcohol to an underage person is upheld, a licensed premises will be the subject of a temporary closure order. A premises which is the subject of such an order must display a sign indicating the reason why it has been closed temporarily. The endorsement of the licence will remain, but now at the discretion of the judge.

Provision is made to remove the mandatory endorsement of a licence which follows conviction for an offence related to underage persons, though forfeiture of a licence remains available at the discretion of the judge under Section 12.

Young people of 16 to 18 years of age are permitted to work as ‘lounge staff ’ as long as this is confined to serving on tables and not from behind the bar of a licensed

premises.Fines for breaches of the law on underage

drinking have been increased.

Measures for the Off-Licence Sector Under the previous law, a premises which has an on-licence could open for non-licensed business at 7.30am on a weekday. The holder of an off-licence, however, could only open at 9am on the same days. The Bill allows on-and off-licences to open for non-licensed business at 7.30am.

On or off-licences concurrently engaged in non-licensed business may open for off-licence sales at 8am (previously 10.30am) on weekdays. This facilitates the consumer who does his or her shopping before 10.30am on a weekday.

Procedure for acquiring a Wine Retailer’s Off-licence is simplified by removing the restriction on the grant of such an off-licence to (a) holders of spirits and/or beer retailers’ off licences, or (b) to chemists, druggists, pharmaceutical chemists or registered druggists.

Measures for the Nightclub SectorExemptions will be granted to 2.30am unless the Court, for stated reasons, considers this inappropriate and there will be 30 minutes’ drinking-up time on top of that.

Abolition of the requirement that the premises must be an hotel or a restaurant and the requirement that a meal must be provided in conjunction with the late opening.

Abolition of the prohibition on late night opening after midnight on Saturdays.

Registered ClubsExtended hours will apply to clubs registered under the Registration of Clubs Acts.

The position in relation to the holding of functions in clubs registered under the Registration of Clubs Acts, the acceptable use of a private club premises in relation to functions which are of benefit to the community, and the use of a private club premises by a member of the club for a private function is clarified. Club premises may be used for the holding of functions, other than functions related to the club, provided the proceeds of the function are devoted to a charitable purpose, or functions organised for a member, for example, a member’s retirement party.

The circumstances in which intoxicating liquor may be supplied to visiting teams, as opposed to individual visitor guests, is set out. In the case of a visiting team (or other body of people who are members of another club or organisation) it is sufficient 8

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under the Act for a club official to enter the name of the visiting team and the number of team members in the visitors book, and not their individual names. While these visitors are on the club premises they can be supplied with liquor at the request of, and in the presence of, an official of the club.

Registered clubs may advertise community events held on their premises, where intoxicating liquor will not be provided in conjunction with the event.

In respect of registered clubs the provisions of the Intoxicating Liquor Act 2003 relating to the prohibition of entertainment during drinking up time, the entry of uniformed and plain clothes Gardai to a licensed premises shall apply (see Intoxicating Liquor Act 2003).

Race Tracks – Horse and GreyhoundGreyhound tracks and racecourses permitted to open for ‘authorised events’.

This provides an opportunity for racetracks and racecourses already licensed to generate additional income on days when race meetings are not being held and thereby contribute to their viability. The types of function envisaged are ones which could not be held in ordinary licensed premises, such as exhibitions and trade fairs or shows, concerts, live television coverage of a race meeting being held contemporaneously elsewhere, or auctions or sales.

licencesIn Ireland no intoxicating liquor may be sold without a licence granted by the Revenue Commissioners.

The licence is in force for one year only. Finance Act 1910 Section 49: Wholesale dealer’s licence expires on 30 June each year. All other licences expire on 30 September except where wholesale dealer’s licence and retail off-licensing are held by the same person in which case both expire on 30 June. There are two kinds of licences for sale of intoxicating liquors: One granted by the Revenue Commissioners by their own authority, and the other which they cannot grant without production of certificate from the proper court.

Principal Licences which are Granted Without a Court Certificate:

1. Wholesale Spirit Dealer’s Licence2. Wholesale Wine Dealer’s Licence3. Wine Retailer’s Off-licence

The following licences authorise sale for consumption on the premises, also without Court Certificate:

4. Theatre Licence5. Passenger Vessel Licence6. Railway Restaurant7. Licence for Aircraft and for an Aerodrome8. A licence for a ‘bog’ premises may be granted under 1946 Act9. A licence for a CIE Central Omnibus Station under 1953 Act.

The Following Licences Cannot be Granted without Certificate of Competent Court:1.) Public House or Spirit Retailer’s on-licence - four kinds (a) ordinary, or seven-day licence; (b) six-day licence; (c) early closing licence; (d) six-day and early closing licence.They are all issued by excise authority of the Revenue Commissioners:(a) Upon production of certificate from Circuit Court in case of new licences.(b) In case of transfers or renewals on production of Certificate from District Court. Such licence covers sale at any one time to one person, for consumption, on or off the premises, of liquor in the following quantities: (1.) In the case of spirits or wine, in any quantity not exceeding two gallons, or one doz. reputed quart bottles(ii) In the case of beer or cider in any quantity not exceeding 4.5 gallons or two doz. reputed quart bottles.2.) Beer-dealer’s on-licence: For sale (for consumption on or off premises) of beer in any quantity not exceeding 4.5 gallons, or not more than two doz. reputed quart bottles at one time to one person (beer licensee may sell cider).

STRICTERPENALTIESTOCOMEFORSERVINGDRUNKSFollowing a landmark case in Nenagh Circuit Criminal Court, the Minister for Justice Alan Shatter has ordered a review of the penalties for serving alcohol to drunk patrons in licensed premises.

Under the Intoxicating Liquor Act 2003, licensees who serve alcohol to drunk customers can be fined up to e5,000, however, the Department of Justice is now reviewing this legislation as part of the ongoing codification of the licensing laws.

THECASEGary Wright and Aidan Dalton, a bartender and bar supervisor at Hayes Hotel in Thurles, Co Tipperary, were acquitted of manslaughter in May 2011 following a landmark case at Nenagh Circuit Court. The pair were being tried for the manslaughter of British guest, Graham Parish, who died at the hotel following a heavy night drinking with colleagues to celebrate his 26th birthday.

While the bar staff were found to have been grossly negligent in the discharge of their duties – they had served large quantities of alcohol to Mr Parish, including eight shots in a single pint glass – the Court directed the jury to an acquittal on the basis of a ‘supervening event’. This was due to the fact that the deceased had made a personal decision to consume the alcohol, the judge said.

While the accused were acquitted on charges of manslaughter in the criminal court, Mr Parish’s family announced the intention to take a civil case for damages against the licence-holder. This case had not been concluded at time of publication of this Directory.

KNOwTHELAw:yOURLEGALOBLIGATIONUnder the Intoxicating Liquor Act 2003 it is an offence for a licensee to supply or permit any person to supply intoxicating liquor to a drunken person for consumption by a drunken person; permit a drunken person to consume intoxicating liquor; permit drunkeness to take place in a bar; or admit any drunken person to the bar.

The penalties for conviction of such offences are:

Fines of up to e3,000 for a first offence or e5,000 for a second offence• Mandatory temporary closure order• Possible endorsement of the licence• Possible forfeiture of the licence where there are three current convictions on the licence.


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3.) Wine Retailer’s on-licence: for sale for consumption on or off premises of wine in any quantity not exceeding two gallons, or not more than one doz. reputed quart bottles at one time to one person. This is the refreshment-house wine licence to which the Refreshment Houses Act 1860 applies.4.) The Occasional Licence: For sale elsewhere than on licensed premises granted to on licence or to keepers of refreshment houses holding wine licence.5.) Spirit-Retailer’s off-licence (or spirit-grocer’s licence): For sale of spirits in any quantity not exceeding two gallons or one doz. reputed quart bottles at any one time to one person and not in open vessels.6.) Beer-dealer’s off-licence: For sale of beer (includes ale and porter) in any quantity not exceeding 4.5 gallons or two doz. reputed quart bottles at any one time to any one person.7.) The Wholesale Beer-dealer’s Licence: for sale of beer in any quantity not less than 4.5 gallons or not less than two doz. reputed quart bottles at any one time to one person for consumption off the premises.8.) Special Restaurant Licence.

Grant of a New LicenceUp to 1902 the right of any person to apply to the licensing authority was a common law right, but this was taken away by the Licensing (Ireland) Act 1902. The reason for the introduction of legislation was the multiplication of the number of licensed premises and consequent abuses. This Act withdrew from licensing authority the power to issue new licences – the aim of the Act was to preserve status quo and to restrict issue of new licences – it did not affect transfer.

Persons Entitled to be on the Premises(a) Holder of licence(b) Anyone permanently or temporarily resident on premises(c) A person carrying out repairs, construction, replacement, decorative or maintenance work in relation to premises or any of the fittings or equipment thereon(d) Person in the employment of licensee or owner of employment(e) Officer of Customs and Excise on duty.

Section 29 – 1962 Act: Introduces offences of permitting persons to be on licensed premises:

In the case of mixed trading, where the premises are not structurally separated, the opening of non-licensed part of premises shall be deemed to be an opening of off-licensed part of premises, except in case of premises to which an on-licence is attached between 7.30 am and 10.30 am on week days.

This section doesn’t apply to hotels,

restaurants, theatres, or railway refreshment rooms. Clubs are dealt with under the following Act:

Registration of Clubs (Ireland) Act 1904Every District Court Clerk must keep a register of Clubs in his District area, with names and addresses of officials and governing body.

The sale of liquor in a club is merely a manner of distributing joint property of members and no licence is required for sale, but the Club must be registered and liquor must be consumed either by a member or a visitor.

exemPTionsGeneral Exemption OrdersA district judge - where it has been proved to his satisfaction that it is necessary or desirable for the accommodation of a considerable number of persons attending any public market or fair or following any lawful trade - may after hearing Officer in Charge of Garda Síochána, grant if he thinks fit to, any holder of an on-licence (except an SRL) in the vicinity of such market or fair, an order (to be called a general exemption order) exempting such holder from provision of 1924 Act relating to prohibited hours, on such days or times and upon such terms as may be specified in order. Every such general exemption order shall contain a condition that holders shall, during period of exemption, supply on premises food and non-alcoholic drink at reasonable prices to any person demanding same.

The Notice relating to a general exemption order is to be displayed in a conspicuous place or outside the premises, during period of exemption. No such order is to be given for Sunday, St Patrick’s Day, Christmas Day, or Good Friday.

The order remains in force for licensing period.

Special Exemption OrdersThe holder of an on-licence (except an SRL) attached to an hotel, restaurant, licensed aerodrome or holiday camp, can apply to a District Judge for an order exempting him for any special occasion from the provisions of the Act, relating to prohibited hours in respect of premises; and on hearing the local officer in charge of Gardai the DJ may grant special exemption orders on it as he thinks fit. A special exemption order is not to be granted for any Sunday that is not New Year’s Day, New Year’s Eve or St Patrick’s Day.

It is necessary to give the Gardai 48 hours’ notice of intention to apply for a special exemption order.

Special Occasion

(a) (i) Occasion of special event organised for members of a particular association, organisation or other like group or (ii) occasion of private function in premises for which special exemption order is sought at which a substantial meal is included in price (if any) of admission;

(b) Occasion of dance in licensed ballroom forming part of premises and where a substantial meal is served and included in price (if any);

(c) Occasion of dance held in such ballroom or special day of festivity, generally or locally.

The Special Exemptions order is to contain condition that intoxicating liquor is not to be sold to anyone other than those attending event and persons not attending event not to be admitted.

Recording Officers(Endorsable Offences)Obstructing Entry of Gardaí – Section 23 of 1874 Act

For the purposes of preventing or detecting violation of any of the provisions of 1872 Act (Principal Act) or of 1874 Act, which it is his duty to enforce, any Garda may at all times enter on a licensed premises and on any premises kept by a spirit grocer, and on premises on which an occasional licence is in force, premises is confined to licensed area only.

Obstruction refers not alone to licensee but ‘every person in his employment or acting by his direction or consent’.

crediT - secTion 8 of 1�24 acT‘It shall not be lawful for any licence-holder to supply any intoxicating liquor for consumption on his premises or for any person to consume any intoxicating liquor on the premises in which it is purchased, unless (a) the liquor is paid for in ready money before or at the time at which it is supplied or (b) the liquor is consumed at the same time as a meal is ordered and consumed, and is paid for at the same time as such a meal is paid for.’

NB: The Tippling Acts – the intention was to avoid sale of intoxicating liquor on credit. By Sale of Spirits Act 1862 no proceedings can be taken for recovery of sums under e1.27 due for spirituous liquor unless delivered to purchaser’s residence in amounts of not less than one reputed quart.

Sale of Liquor to Young PersonsAny publican who supplies or allows anyone to supply liquor to anyone under 18 years is guilty of an offence.

Offence will be committed if anyone under 18 years consumes intoxicating liquor on the premises even when it has been bought by someone else. 8


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Section 11 of 1924 Act makes it an offence where any licensed holder knowingly sells or allows any person to sell or deliver any intoxicating liquor to any person under 18 years for consumption off the premises. Anyone who sends a person under 18 years to licensed premises to obtain intoxicating liquor is equally guilty of an offence. The section does not refer to messengers of licensees, nor does it apply to anyone over 15 years so sent as long as liquor is enclosed in sealed or corked vessels containing not less than one reputed pint.

Section 12 ‘Any licence holder who employs or permits:(a) Any female person being his sister, step-sister, daughter or sister-in-law residing with him and being under 16(b) Any other female person under 18(c) Any male person under 16 to sell intoxicating liquor for consumption on the premises shall be guilty of an offence.’

Under Children’s Act 1908 the holder of any licence is forbidden to allow any child (i.e. under the age of 15 years) to be at any time in the bar of the licensed premises except during the hours of closing. The licensee is liable unless he can show that he used due diligence to prevent child from being admitted to bar, or that child was apparently over 15.

There is a saving clause in regard to (1) children of licence-holder who must pass through bar to reach private portion of premises, (2) where there is mixed trading and substantial portion of business is drapery, grocery, hardware or other business wholly unconnected with the Sale of Intoxicating Liquor and the person (if any) in whose custody the child is, goes to or is on the premises for purpose of purchasing goods other than intoxicating liquor for consumption on premises.

(3) Railway Refreshment Rooms or other premises fitted, constructed and intended to be used for purposes to which the holding of licence is merely auxiliary.

Adulteration of DrinkSection 24 of 1927 Act makes endorsable any conviction against a publican under the Food and Drugs Acts.

The first Act was passed in 1875 and there was an amending Act in 1879 and another in 1899.

It is an offence to sell to the prejudice of the purchaser, any article of food or drugs which is not of the nature, substance and quality of the article demanded by the customer.

For the purpose of the Act, Food includes ‘every article used for food and drink by man, other than drugs or water and any article which ordinarily enters into or is used in the composition or preparation of human food, including flavouring matters and condiments’.

Prohibited HoursThe Intoxicating Liquor Act 1927 repealed all previous legislation with regard to hours of closing of licensed premises, and substituted a new code of law as to transaction of business in licensed premises during prohibited hours.This was amended by the 1967 and 1988 Acts, and by the Intoxicating Liquor Act 2000.

Wine and Beer LicencesWine licences may be granted by the Revenue Commissioners without production of a Court Certificate, provided certain conditions are fulfilled. Under the 2000 Act holders of wine licences may now also sell beers. Further information as to applications for wine licences may be obtained from the Revenue Commissioners, Dublin Castle.

EndorsementsIn an amendment to the Intoxicating Liquor Act of 1927 passed with the Courts Bill, a District Judge may use his discretion on whether or not to endorse a publican’s licence. Until then an endorsement was automatic on every conviction after the first. A third endorsement while the previous two were still ‘live’ meant loss of licence.

The amendment, which, it should be noted, applies only to the offence of serving drink outside the permitted hours, reads:

‘In the case of a conviction for any offence relating to prohibited hours, the provisions of subsection (1)… shall apply only if the Court in its discretion so thinks proper.’

A further amendment to the 1927 Act allows the Circuit Court, on hearing an appeal by a licensee against an endorsement imposed by a District Judge, to uphold the conviction but quash the endorsement. Previously, if the licensee were to succeed in getting the endorsement removed on appeal, the Circuit Court would have had to overturn the conviction. Now, while agreeing with the District Judge’s decision to convict, the Circuit Court can decide that an endorsement was too harsh a penalty.

Annual Renewal of Intoxicating Liquor Licences & Registered Club CertificatesNew procedures for the renewal of intoxicating liquor licences and registered club certificates were introduced in 1988.

Licence holders should note that, subject to the exceptions listed at (a), (b) and (c) below, it will no longer be necessary to produce a certificate of the District Court to the Revenue Commissioners when applying for a licence renewal.

A certificate of the District Court will still be required where:

(a) A notice of objection to renewal has been lodged with the Court in the time prescribed in rules of court, or

(b) The licence is one which is renewable by virtue of the provision of section 30 (1) (b) of the Intoxicating Liquor Act, 1960 (where application is made within one year after the licence has expired), or

(c) It is proposed to insert a condition in the licence in pursuance of section eight or nine of the Intoxicating Liquor Act, 1927 (i.e. conversion to either a six-day licence or an early closing licence).

The annual licensing District Court sessions will take place as usual to deal with renewals in the cases referred to at (a), (b) and (c) but in all other cases the licence holder will apply directly to the Revenue Commissioners for a licence renewal without having first to obtain a court certificate.

Under section 20 of the Intoxicating Liquor Act, 1960, applicants to the court for a certificate for the renewal of licences attached to certain licensed hotels had to show to the satisfaction of the court that the hotel was registered in the register of hotels kept by Bord Fáilte. This procedure has been replaced by one which will require the licensees of such hotels to produce to the Revenue Commissioners, when applying for a renewal of their licences, a certificate from Fáilte Ireland that the premises in question are registered in the register of hotels kept by Fáilte Ireland.

Club certificates will be renewable at the annual licensing District Court and not, as heretofore, 12 months from the date of the last renewal or the date of their issue.

Licence holders and club secretaries are advised to acquaint themselves with the new procedures in good time before their licences or certificates are due for renewal. The statutory provisions are contained in the Courts (no. 2) Act 1986 (no. 26 of 1986), the relevant parts of which were brought into operation on 22 July 1988 by Ministerial Order. The procedures are set out in the District Court (Renewal of Intoxicating Liquor Licences) rules, 1988 (S.I. No. 145 of 1988).

resTaUranT licenceThe Bill was enacted on the 22 June 1988. The Act contains provisions relating to Special Restaurant Licences (SRL), prohibited hours, provisions relating to persons under the age of 18 and Registered Clubs.

The provisions in relation to Special Restaurant Licences were brought into operation by the Minister for Justice on the 1 July 1988. The owner of a restaurant can apply to the Circuit Court for an SRL. Following 2 October 2000, a Fáilte Ireland


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Certificate is no longer needed to support the application.

The Act defines a restaurant as being a premises which is structurally adapted and used for the purpose of supplying substantial meals to the public for consumption on the premises and in which any other business carried on is ancillary and subsidiary to the provision of such meals.

The waiting area in the restaurant can only accommodate persons waiting to enter the dining area of the restaurant for a meal. A provision that the waiting area be greater than 20% of the dining area will be abolished on 2 October 2000.

The owner of a restaurant must apply to the Circuit Court for an SRL and, upon the date of the application, he must be the owner and occupier of the restaurant.

An inhabitant of the parish can object on the grounds of the character, misconduct or unfitness of the applicant or the unfitness or inconvenience of the premises.

Unless the Court upholds the objection, the Court must then grant a Certificate which entitles the applicant, upon payment of e3,809, to an SRL from the Revenue Commissioners.

The SRL authorises the owner of the restaurant for the following:

The supply and consumption of intoxicating liquor on the premises, if in each case, the intoxicating liquor is: (i) Ordered by or on behalf of a person for whom a substantial meal has been ordered. (ii) Supplied in either the waiting area or the dining area of the restaurant. (iii) Consumed in the waiting area of the restaurant before the meal by the person for whom the meal has been ordered or consumed by that person in the dining area of the restaurant either during the meal or at any time not later than 30 minutes after the meal has ended. The 30 minute rule was abolished on 2 October 2000 and (iv) Paid for at the same time as the meal is paid for provided always that suitable beverages other than intoxicating liquor (including drinking water) are also available for consumption.

The Licence is renewed annually at the Annual Licensing District Court.

The superintendent of the Garda Síochána, any inhabitant of the parish or the Health Authority can object to the renewal of the licence. Grounds for objection can include that the premises concerned has not been bona fide and solely used as a restaurant within the meaning of the Act since the grant or renewal of the Licence. If the District Court upholds the objection, then the licence will not be renewed by the Revenue Commissioners.

HoursA restaurant holding an SRL can serve intoxicating liquor during the following hours:

On a weekday from 2.30pm until one hour after normal trading hours for publicans, on all days.

The restaurant may continue to be opened for non-licensed business at any time.

Prosecutions in relation to prohibited hours are similar to the holder of an on licence under the provisions of the 1927 Act and a Garda has a right of entry and inspection at any time.

A restaurant holding an SRL cannot:1. Contain a bar2. Is not entitled to obtain Special

Exemption Orders3. Is not entitled to obtain an

Occasional Licence4. An SRL cannot be handed up

for extinguishment in any application which requires the extinguishment of an Intoxicating Liquor Licence on the grant of a new Licence

5. The Applicant for an SRL cannot avail of the Declaratory Order Provisions of the Intoxicating Liquor Act which means that the restaurant must already be fitted out and in use before the application to the Circuit Court.

OffencesIn addition to offences in relation to prohibited hours, the Act contains provisions whereby, if the holder of an SRL contravenes the terms of the licence, the offence is punishable by a fine of e635 and the conviction is to be endorsed on the licence.

Furthermore, in the event that a bar is installed in a restaurant with an SRL, this is punishable by a fine of e190 on the first offence and e444 in respect of a second or subsequent offence and the conviction is also endorsed on the licence.

Employment of Persons Under the Age of 18 YearsThe Act provides that no person under the age of 18 can be employed with the following exceptions:

(a) A sister, step-sister, daughter, step-daughter, or sister-in-law, who resides with the licence holder and who is over 16 years; or (b) a brother, step-brother, son, step-son, or brother-in-law who resides with the licence holder and who is over 16 years; or (c) a person who is apprenticed to the licence holder, and is over 16.

These exceptions are the only ones whereby a person can be employed to sell intoxicating liquor for consumption on or off the licensed premises.

The Act does not refer to persons under the above ages assisting in the sale of

intoxicating liquor for consumption on or off the licensed premises.

In the event of an offence, the licence holder is liable to a fine not exceeding e63 in the case of a first offence or e127 in the case of a second or any subsequent offence. In such cases, conviction is endorsed and recorded on the Licence.

Age CardsThe Minister may by regulation provide for the issue of age cards to a person of or over the age of 18 years, if required by the person.

Registered ClubsThe Act provides that no excisable liquor is to be sold or supplied in a club premises to any person under the age of 18 years and that no person under 18 years of age is to be admitted as a member of a club unless the club is one primarily devoted to some athletic purpose.

Drink LinkDo you run a bar, nightclub or off licence business? Are you looking

for news about the trends and developments affecting your

sector?

Hotel & Catering Review’s publisher, Jemma Publications, also publishes Ireland’s leading drinks magazine,

Licensing World.

To subscribe contact Josie Keane, t: 01 764 2700 or

email [email protected].

For further info visit: www.licensingworld.ie or

www.jemma.ie.

iNsiDe:mULLigaN’S OFSTONEyBaTTER

CaRLOW BREWiNg’SSEamUS O’haRa

DiSCOvER:iRELaND WhiSkEy TRaiL

from an irish and international perspective

OcTOBER 2011 Vol 55 no 11

BeerThe value of

from an irish and international perspectiveBeer

plus:BavaRia CiTy

RaCiNg COmES TO DUBLiN, LEaRN mORE ON PagE 38

LW-oct 11-Pls use.indd 1 03/11/2011 16:47:11

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HoursThe hours applicable to registered clubs are the same as those for public houses including the extra one hour on a Sunday.

drUG abUse Drug abuse is now a major social problem in Ireland. For hoteliers and publicans it can present major business management problems. Not only do hoteliers and publicans need the diplomatic skills required to deal with the abuse of their premises by some customers who use drugs, they need to be aware of the legislation that is there to assist them deal with the issue.

LICENSING (COMBATING DRUG ABUSE) ACT 1997The Licensing (Combating Drug Abuse) Act 1997 imposes severe penalties on licence holders who are convicted of a drug trafficking offence or of allowing the sale, supply or distribution of drugs on premises for which they are the licence holder.

The holder of an intoxicating liquor, public dancing and public singing/music licence, who is convicted of a drug

trafficking offence, will lose his/her livelihood, as the Act provides that such a person shall be disqualified for ever from holding such a licence.

If a person who holds an intoxicating liquor, public dancing or public music/singing licence, is convicted of a drug trafficking offence a superintendent or inspector in the Garda Síochána may apply to the District Court to have the person’s licence revoked. The District Judge must, unless he/she is of the opinion that there is good reason for not revoking the licence, revoke it immediately. If the convicted person was the owner of the premises to which the licence attached, the premises shall never again be licensed. And, even if the convicted person did not own the premises, a licence will only be granted for the premises if it can be shown that the owner did not know or had no reason to suspect that the licence holder would use the premises for drug trafficking. Also, if the owner can show that the offence took place elsewhere he/she will be able to retain the licence for the premises.

If a District Court judge is satisfied that a person who holds an intoxicating liquor licence, a public dancing licence

or a public music and singing licence, permits or suffers the premises for which the licence was granted, to be used for the sale, supply or distribution of drugs and did not exercise reasonable control over the premises in order to prevent such sale, supply or distribution, the judge shall order the licence to be revoked for five years or if the licence is an intoxicating liquor licence the District Judge may suspend it, until the annual licensing District Court of the fourth year following the suspension, when an application may be made to renew it.

Before the Garda Síochána can make an application for a licence to be revoked they must have advised the licence holder of their suspicion about the sale, supply and distribution of drugs, and have warned the licence holder to take action to prevent such activities. The licence holder must be given four weeks to take preventative action. The provisions relating to revoking or suspending licences also apply to shadow licence holders.

Apart from the provisions relating to revoking and suspending licences, the Act allows District Judges to impose conditions on licences granted for public dancing, music and singing. u

The School of Hospitality Management and Tourism, Dublin Institute of Technology, Cathal Brugha Street, has been

synonymous with the hospitality and catering industry in Ireland since 1941. We offer a broad range of full time and part time accredited programmes, which are recognised by industry. The School has been

designated as a World Tourism Organisation (WTO) Centre for Tourism Education and Research.

DIT is committed to acknowledging previous industry experience, which may entitle you to advanced entry into the second or third year

of a programme, or the exemption from some programme elements. Starting in mid-September we offer a range of part time 12 week Short Course Certificates in Hotel & Catering related subjects,

as well as a 2 year Higher Certificate in Hospitality Services Management.

• BA (ordinary) Hospitality Management (3 years full time and part time) • BA (ordinary) Tourism Management (3 years full time) • BA (ordinary) Leisure Management (3 years full time)

• BSc (honours) Hospitality Management(1 year add-on, full time and part time)

• BSc (honours) International Hospitality Management (4 years full time) • BSc (honours) Tourism Marketing (4 years full time) • BSc (honours) Event Management (4 years full time)

• MSc in Hospitality Management (1 year full time or 2 years part time) • MSc in Tourism Management (1 year full time or 2 years part time)

Please contact us on 01 402 4352 or by email to [email protected] for more information and /or an application form.

Detailed information on all DIT courses can be found on www.dit.ie/study/

Packaging Regs.indd 1 20/07/2011 16:24


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Equal StatuseqUal sTaTUsSince the Equal Status Act 2000 became law hoteliers and restaurateurs have had to deal with the myriad challenges of managing their businesses conscious that the Act aims to promote equality by prohibiting sexual harassment and harassment and victimisation and by requiring them to agree reasonable accommodation of people with disabilities.

eqUal sTaTUs acT 2000The Equal Status Act 2000, which became law on 25 October 2000, prohibits discrimination, in the provision of a wide range of goods, services and facilities – including the provision of goods and services by licensees – on nine grounds: gender; marital status; family status; sexual orientation; religion; age; disability; race (including colour, nationality, ethnic origins) and membership of the travelling community.

While the definition of discrimination in the Act is complex, put simply, discrimination is deemed to occur when one person is – on one of the nine grounds of discrimination – treated less favourably than another. For instance if an older person is refused admittance to a club, to which younger people are admitted, and the refusal is on grounds of age, that is discrimination.

A person who believes they have been discriminated against may seek redress by making a complaint to the director of equality investigations (the director). However, before making a complaint to the director, the person (the complainant) must first give notice of the complaint to the person providing the goods, services or facilities. While simple, the procedure for making complaints is subject to strict time limits, which may only be waived by the director in exceptional circumstances. The director may extend the time limit for making the initial complaint to the service provider from two to four months.

The complaint must: (1) be in writing

(2) state the nature of the allegation (3) state the complainant’s intention of complaining to the director of equality investigations, if the complainant is not satisfied with the service/goods provider’s answer.

The service/goods provider does not have to respond to the complaint.

If the service/goods provider does not respond to the complaint or if the complainant is not satisfied with the response of the service/goods provider, the complainant may make a complaint to the director of equality investigations. Complaints may be made to the director as soon as the service/goods provider has responded to the complainant. The complainant must allow the service/goods provider one month to reply. After a month has elapsed the complainant may lodge a complaint with the director. This must be done within six months from the last incident of discrimination. The director may extend the six months’ period to 12 months.

When a complaint is made the director may seek to resolve the issue by referring it to a mediation officer, but if either parties do not agree or it seems the case cannot be resolved by mediation, the director will refer the case to an equality officer for investigation. The equality officer will seek to gather all relevant information. If the facts of the case or the law applicable are complex the equality officer may ask the parties to make submissions before fixing a date for hearing. Parties may be represented.

Submissions are detailed written accounts setting out, in the complainant’s case, why the complainant believes he/she has been discriminated against and in the service/goods provider’s case why no discrimination occurred. A submission should be received within 42 days of the equality officer requesting it. The equality officer will send copies of submissions to the other party. The equality officer will try and arrange that the case is heard within two months of having received

all information and submissions. Cases will be heard in private.

As soon as practicable after completing an investigation the equality officer will issue a written decision. If the equality officer finds that the complainant has been discriminated against, he/she may order that compensation (up to a maximum of e6,349) be paid and/or that the person found to be discriminating takes a specified course of action – for instance admitting a person excluded from a bar to be admitted and served drink.

Since the Act became law a considerable number of cases have been referred to the director. Most have arisen as a result of alleged discrimination against travellers by publicans, but some have been taken on age or disability grounds. The cases relating to alleged discrimination against travellers have given rise to considerable controversy.

Following the enactment of the Intoxicating Liquor Act 2003 where a person claims that he/she has been discriminated against in any licensed premises that person may now seek redress in the District Court. The District Court now has the power to order the payment of compensation to a person who has been discriminated against and it also has the power to order a temporary closure of a premises. Under the Act the Equality Authority has been given the right to assist a person who is bringing a discrimination claim.

eqUaliTy acT 2004 The Equality Act 2004 provides that: self-employed persons have the right not to be discriminated against; lowers the age for protection against age discrimination from 18 to 16 and removes the upper age limit of 65; and expands the definition of sexual harassment so that ‘unwanted’ conduct may constitute sexual harassment. Previously such conduct, as well as being unwanted had to be offensive, humiliating or intimidating. u

CliCk for more:; For more information regarding Equal Status, your legal obligations to prevent discrimination in the workplace, and your equality rights under the legislation visit equality.ie


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Safety, Health and Welfare at Work Act 2005The Safety, Health and Welfare at Work Act 2005, which repealed and replaced the existing 1989 Act, requires all employers to ensure, in so far as is reasonably practical, the safety, health and welfare at work of all employees. The Act requires employers to have a Safety Statement - this document should be based on an identification of the hazards and an assessment of the risks - which sets out the measures the employer is taking to ensure employees’ safety. Employers are obliged to provide employees with training and information on safety and to consult employees or their representatives about safety issues.

One of the requirements in the SHWW Act 2005 is that employers must manage safety. The Act provides for a maximum fine of e3m and/or up to two years in jail for breaches of health and safety law.

There are over 200 different safety regulations, of which the one with the widest application is the General Applications Regulations 2007 (see below).

Safety, Health and Welfare atWork (General Application) Regulations 2007 The Safety, Health and Welfare at Work (General Application) Regulations 2007 (Statutory Instrument 299/2007 as amended by SI 732/2007), set out employers’ safety obligations in respect of workplace work equipment (which includes lifting equipment), personal protective equipment, manual handling, display screen equipment (computers), electricity, work at height, noise, vibration, workers who are regarded as sensitive risks (young workers, pregnant and post natal employees, night/shift workers), safety signs, first aid and explosive atmospheres.

One part of the old General Application Regulations 1993 remains in force: the part which deals with the employer’s duty to notify the Health & Safety Authority of any accident (which results in an employee being absent from work for more than three

days) and dangerous occurrences.

Bullying Prevention CodesThe Government has adopted three Codes of Practice, one under the health and safety banner, declaring that bullying at work is a safety issue. Employers are required to take preventative measures to prevent workplace bullying, either by employers or customers. A code adopted under the aegis of equality legislation provides that employers must protect employees against sexual harassment and harassment on gender and other grounds of equal treatment, such as age or sexual orientation. The procedures to be followed are defined in a Code published by the Labour Relations Commission.

Safety, Health and Welfare at Work Act (Construction) Regulations 2006These regulations are commonly known as the Construction Regulations. They will mainly affect licensees as clients (people who in the course of their business commission construction work).

The regulations require clients to appoint competent people as project supervisors at the design process and construction stage, ensure that the project supervisors and building contracts will allocate adequate resources to comply with health and safety requirements and notify the Health & Safety Authority if construction work is schedule to last longer than 30 working days or 500 person days or involves particular risks, such as working at height.

smokinG ProHibiTion reGUlaTionsThe ban on smoking in enclosed workplaces was brought into force on 29 March 2004 under the Public Health (Tobacco) (Amendment) Act 2004.

The Act provides that as and from 29 March 2004 smoking is prohibited in: 1) enclosed workplaces, except those listed below 2) aircraft, trains, ships and other vessels, public service vehicles or other vehicles used for the carriage of members of the public for reward, in so

far as the vehicle is a place of work 3) licensed premises, in so far as the they are workplaces 4) and registered clubs, in so far as they are workplaces.

Smoking is not being banned in:1. Open workplaces, which are defined as places or premises that are wholly uncovered by any roof (fixed or moveable) 2. Or an outdoor part of a place or premises, provided that not more than 50% of the perimeter of that part is surrounded by one or more walls or similar structures (inclusive of windows, doors, gates or other means of access/egress from that part)3. Prisons4. Those parts of Garda Stations used for detention of persons5. Dwellings6. Bedrooms in hotels and guesthouses 7. Rooms used for living accommodation in premises used for the provision of living accommodation or education, in the furtherance of charitable or education objects8. Nursing homes, hospices, psychiatric hospitals, and the Central Mental Hospital.

INSURANCEPersonal Injuries Assessment Board Act 2003The Personal Injuries Assessment Board (PIAB) was established following the enactment of the Personal Injuries Assessment Board Act 2003. Now any employee or member of the public claiming to have suffered a personal injury must lodge their claim for compensation with the PIAB for assessment. Only if the party against whom they are claiming refuses to allow the PIAB to make an assessment or if the claimant rejects the compensation offered can he/she, after the PIAB issues an ‘authorisation’, institute court proceedings. The PIAB has published a Book of Quantum, setting out a range of compensation levels payable for different types of injury.

Civil Liability and Courts Act 2004The Civil Liability and Courts Act 2004 reduces the time limit for taking a personal injuries claim to two years. It also requires the parties to a case

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to disclose all relevant information, provides for court supervised mediation and pre-trial hearings.

FIRE SAFETYThe Fire Services Act 1981The Act applies to premises such as hospitals, nursing homes, schools, hotels, pubs and clubs, and by Statutory Instrument 319/89, Fire Services Act 1981 (Prescribed Premises) Regulations, factories are brought within the scope of the Act. The general duties imposed by the Act require a person who has control of a premises to take all reasonable measures to guard against the outbreak of fire and of persons on the premises not to expose themselves or others to fire dangers.

When applying for a fire safety certificate, the Building Control Regulations require that the applicant

must furnish the name, address and phone number of the person who owns the building, specify to where notifications are to be sent and give the name and address of the firm who prepared the building plans. The address where the work is to be carried out must be given.

The Licensing of Indoor Events Act 2003The Act has a two-fold purpose. The first is to ensure public safety at indoor events attended by members of the public. The second is to strengthen enforcement procedures under the Fire Services Act 1981. The Act is mainly concerned with large events such as concerts, but may apply to smaller events. Where an event has to be licensed, application for a licence must be made to the fire authority. u

; WorkplACe SAfeTyFollowing consultation with the Irish Hotels Federation, Restaurants Association of Ireland, Catering Management Association of Ireland, Fáilte Ireland and other industry organisations, the Health & Safety Authority has published Safe Hospitality, a comprehensive guide to safety, health and welfare in hotels, restaurants, catering operations and bars.

Safe Hospitality can be downloaded from.hsa.ie

Excellence Ltd., 43 Baldoyle Ind. Estate, Dublin 13

Tel: 01 8323300 www.excellence.ie


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In this section we list the various Acts and the principal regulations which are relevant to caterers and their employees. Further details of these Acts and regulations may be obtained from the Department of Jobs, Enterprise & Innovation, (djei.ie), the National Employment Rights Authority (employmentrights.ie), the Equality Authority, (equality.ie), and the Health & Safety Authority, (hsa.ie).

Terms of emPloymenTOrganisation of Working Time Act 1997 (deals with holidays and hours)The Act provides that employees are entitled to 20 days’ annual leave per year. Part-time employees are entitled to pro-rata leave. Employees are also entitled to take off nine public holidays per year or, if they have to work on a public holiday, to time off in lieu.

The Act further provides that the maximum working week must not exceed 48 hours.

This is usually averaged over a four- month period.

Payment of Wages Act 1991 and National Minimum Wage Act 2000The Payment of Wages Act 1991 deals with the manner in which employees’ wages may be paid. Employees cannot insist on their wages being paid in cash, but are entitled to have their wages paid in a readily negotiable form, such as cheque or credit transfer. Each time employees are paid they must be given a written statement of gross wages and an itemised list of deductions.

The National Minimum Wage Act applies to all categories of employees except certain close relatives. Employees must be paid a minimum hourly rate. The current rate is e8.65 per hour. For employees aged over 18 and in their second year of employment the rate is e7.79, while for those turned 18 and in their first year of employment the rate is e6.92.

For those aged under 18, the hourly rate is e6.06.

Protection of Young Persons (Employment) Act 1996The Act is designed to protect health of young workers – defined as workers who are aged 16 and are under 18 and children under 16 or the school-leaving age (currently 15) – and to ensure that work during school year does not put a

young person’s education at risk. The Act sets minimum age limits for employment, sets rest intervals and maximum working hours. The employment of young workers on late night work is prohibited. Employers are obliged to keep records of the ages and working time of young workers.

Terms of Employment Information Act 1994The Act requires employers within two months of an employee commencing employment to set out in writing the terms of the employment. The statement must include the employer’s full name and address in Ireland, place of work or that employee is required to work in various places, job title or nature of work, date of commencement, details of pay, leave entitlement and working hours. The statement must be signed by the employer.

Pensions Act 1990 and the Pensions (Amendment) Act 2004 There is no legal obligation on employers to establish private occupational pension schemes. However, where an employer establishes a scheme the rules governing how it is to be organised and administered are set out in the Pensions Act 1990. The Act identifies two types of scheme, defined benefit schemes and defined contribution schemes. The Act sets funding standards. When a scheme is established the trustees must notify the Pensions Board.

Protection of Employees (Part Time) Work Act 2001This Act extends to regular part-time workers the benefits of the legislation relating to minimum notice, maternity leave, unfair dismissal, holidays (pro-rata entitlements), worker participation, redundancy payments and protection in the event of an employer’s insolvency.

A part-time employee means an employee whose normal hours of work is less than the normal hours of work of a comparable employee in relation to him/her.

During 2006 a Code of Practice establishing a procedure for employees requesting a transfer to or from part-time work was published.

Data Protections Acts 1988-2003 The Data Protection Acts give employees the right of access to records held about them either in electronic or traditional paper format.

Employment Permits Act 2003 and Employment Permits Act 2006The 2003 Act provides that non-EU nationals must obtain work permits. The 2006 Act permits the Minister to introduce further regulations setting out criteria for workers seeking employment in Ireland.

Juries Act 1976A person shall be treated as employed or apprenticed during any period he/she is complying with a jury summons and must accordingly be paid by the employer for that period.

TerminaTion of emPloymenTUnfair Dismissals Acts 1977 to 2007The Unfair Dismissal Act 1977 and the Unfair Dismissals (Amendment) Act 1993, together with the Protection of Employees (Part-Time) Work Act 2001 and the Employees (Provision of Information and Consultation) Act 2006, may be collectively referred to as the Unfair Dismissals Acts 1977 to 2007.

The purpose of the Acts is to protect employees from being unfairly dismissed from their jobs by laying down criteria by which dismissals are deemed to be unfair and by providing an adjudication system of redress for an employee whose dismissal has been found to be unfair. Basically the Acts provide that all dismissals are unfair unless the employer can show grounds that justify the dismissal. Such grounds would be lack of competence, capability or qualifications, or the employee’s conduct. Certain grounds for dismissal, such as trade union membership, pregnancy and age are deemed automatically to be unfair. Cases brought under the Acts show that it is very important that employers follow fair procedures when dismissing employees.

The principal feature of the 1999 Amendment Act has been to extend the protection afforded by the 1977 Act to persons working on short-term contracts and who over a period build up what is deemed by the Employment Appeals Tribunal or a Rights Commissioner to be one year’s continuous service. The Worker Protection (Regular Part-Time) Employees Act extended the protection afforded by the 1977 Act to part-time employees.

When employees are being dismissed or made redundant regard should be had to the Minimum Notice and Terms of Employment Act 1973, which provides

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that employees must be given notice, the period of which depends on the length of their employment:1. For 13 weeks to two years’

service, one weeks’ notice2. For two to five years’ service,

two weeks’ notice3. For five to 10 years’ service,

four weeks’ notice4. For 10 to 15 years’ service, six

weeks’ notice5. For more than 15 years’

service, eight weeks notice.

redUndancyThe Redundancy Payments Acts, 1967-2007 obliges employers by law to pay redundant employees what is known as ‘statutory redundancy entitlement’. The amount is related to the employee’s length of service and normal weekly earnings (gross weekly wage, average regular overtime and payment-in-kind, all added together, up to a maximum wage of €600 per week regarding Notified Redundancies from 1st of January 2005 on {€507.90 per week prior to that date}).

A redundancy situation arises where an employee’s job ceases to exist, and the employee is not replaced for such reasons as rationalisation/reorganisation, not enough work available, the financial state of the firm, company closures etc.

Who is covered?• An employee over the age of 16 • With 104 weeks’ (two years’)

continuous service • You must be in employment

that is insurable under the Social Welfare Acts. If you are a full-time employee you must be in employment that is fully insurable for all benefits under the Social Welfare Acts; this does not apply if you are a part time employee. The Department of Social Protection decides the question of insurability in accordance with the rules and procedures provided for in the Social Welfare Acts. An employee who wishes to appeal such a decision is advised to contact the Scope Section of that Department.

RebatesEmployers who pay the statutory redundancy entitlement and give proper notice of redundancy (at

least two weeks) are entitled to a 60% Rebate from the Social Insurance Fund, into which they make regular payments themselves through PRSI contributions. The Redundancy Payments Section of the Department processes applications for these rebates – see Form RP50 (djei.ie).

What happens if an employer fails to pay a redundancy lump sum?Employers are obliged to make redundancy payments in accordance with the statutory requirements laid down under the Redundancy Payments Acts. In situations where the employer is unable to pay the employees their entitlements, the Department of Jobs, Enterprise, & Innovation pays the full amount direct to the employees from the Social Insurance Fund (SIF). In no circumstances should the employer pay part of the Statutory Entitlement to the employee.

If the employer cannot pay the entire 100% then payment in full will be made out of the Social Insurance Fund. The employer will then be liable for 40% of the payment and will become a preferential creditor to the Department. The employee fills in Form RP50 including the original employer signature and sends it into the Department. Before this claim can be processed an employer must provide a letter from their accountant/solicitor confirming their inability to pay.

The Department usually treats these applications as a priority, and later seeks reimbursement from the employer via its Redundancy Recoveries Section.

Calculation of lump sum• Two weeks’ pay for each year of

employment continuous and reckonable over the age of 16

• In addition, a bonus week. All excess days should be calculated as a portion of 365 days. i.e four years 190 days = 4.52 years

• Reckonable service is service excluding ordinary sick leave over and above 26 weeks, occupational injury over and above 52 weeks. All breaks in service should be within the last three years prior to the Date of Termination.

NERAINSPECTIONS:wHATTOExPECTThe National Employment Right Authority (NERA) may undertake both ‘announced’ and ‘unannounced’ inspections of hotel and catering businesses, but typically, employers are notified prior to an inspection and informed of the records to be examined.

The best way for an employer to prepare for an inspection is to ensure that they have all the necessary records available. The inspector will examine the records to establish that they are in compliance with the relevant employment legislation and that the correct legal minimum rates are paid to employees. The inspector will inform the employer during the course of the inspection if any breaches of the legislation are identified and how these can be rectified. They will also interview employees to verify the records examined.

The records, which an inspector will require access to during the course of an inspection are:

1. Employer registration number with the Revenue Commissioners 2. Full name, address and PPS number for each employee (full-time and part-time)3. Terms of employment for each employee 4. Payroll details (gross to net, rate per hour, overtime, deductions, shift and other premiums and allowances, commissions and bonuses, service charges, etc.) 5. Copies of payslips 6. Employees’ job classification 7. Dates of commencement and where relevant, termination of employment 8. Hours of work for each employee (including starting and finishing times, meal breaks and rest periods). These may be in the form of Form OWT1 (or in a form substantially to like effect).9. Register of employees under 18 years of age 10. Whether board and/or lodgings are provided and relevant details 11. Holidays and public holiday entitlements received by each employee 12. Any documentation necessary to demonstrate compliance with employment rights legislation

Inspectors will initially examine records going back one year from the date of the inspection. However if underpayments of statutory minimum rates of pay are suspected records for three years prior to the inspection will be examined.

Following the inspection, the employer will be written to with details of any breaches detected, a request that they be rectified within a specified time frame, and that documentary evidence be provided to show compliance. Where arrears of wages are due to employees, the employer is required to pay the amount due and provide confirmation of payment. In certain circumstances, where serious breaches are suspected or where employers refuse to co-operate, NERA may refer a case for prosecution.

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Reckonable service also excludes absence from work because of lay-offs or strikes. However, short-time work is reckonable.

All calculations are subject to the ceiling referred to above, which stands at €600 per week with respect to Notified Redundancies from 1 January 2005 [or €507.90 prior to that date].

Redundancy CalculatorCalculate redundancy payments at welfare.ie

emPloymenT aPPeals TribUnalDisputes concerning redundancy payments can be submitted to the Employment Appeals Tribunal, which has the advantage of providing a speedy, fair, inexpensive and informal means for individuals to seek remedies for alleged infringements of their statutory redundancy rights. The Tribunal also deals with disputes under such other labour law areas as the Minimum Notice and Terms of Employment Acts, 1973 to 2001. These cover the right of workers to a minimum period of notice before dismissal, provided they are in continuous service with the same employer for at least 13 weeks and are normally expected to work at least 8 hours per week.

The Tribunal also deals with the Unfair

Dismissals Acts, 1977 to 1993 and the Protection of Employees (Employers’ Insolvency) Acts, 1984 to 2003 (dealing with such areas, amongst others, as arrears of pay due to an employee, holiday and sick pay etc.) where the employer is insolvent.

Protection of Employment Act 1977This Act requires an exchange of information and consultation between the employer, the Minister for Labour, Trade and Consumer Affairs and employee representatives a full 30 days before making certain numbers of employees redundant (i.e. five or more in establishments employing 21 to 49 employees, rising to 30 or more in establishments with over 300 employees).

The consultations must deal with the reasons for and the dates of the redundancies, with a view to enabling the Government, the employer and trade unions reduce or avoid the redundancies.

An employer must supply the following information in writing to the employees’ representatives:1. The reasons for the redundancies2. The number and occupations of the

employees to be made redundant3. The number of employees normally

employed by the company4. The period to effect the redundancies.

Similar information must be supplied to the Minister for Labour, Trade and Consumer Affairs at least 30 days before implementing the proposals. The letter to the Minister should also contain an indication that consultations have been undertaken with the employees’ representatives.

Many redundancy situations arise because of insolvency. In such circumstances the provisions of the Protection of Employees (Employers Insolvency) Act 1984 to 1991 apply.

Transfer of Undertakings Regulations 2003The European Communities (Protection of Employees on Transfer of Undertakings) Regulations 2003 re-enact and update the similarly entitled 1980 Regulations. The Regulations protect the rights of employees when a business is sold or otherwise transferred. Employees cannot be dismissed just because the business has been transferred, pension rights are preserved and employees must be informed of the transfer.

consUlTaTionThe Employees (Provision of Information and Consultation) Act 2006 requires employers to consult with employees on matters relating to the business. Initially only firms employing more than 150

wAGERATESINTHEHOTEL&CATERINGINDUSTRyUp until summer 2011, wage rates for employees working in the catering industry across Ireland, and in the hotel sector outside the boroughs of Dublin and Dun Laoghaire and the county borough of Cork were set by Employment Regulation Orders agreed by the Joint Labour Committees in these areas.

Following a landmark High Court case brought by John Grace of Grace’s Fried Chicken in Cork and the Quick Service Food Alliance (QSFA) in July, the JLCs were ruled unconstitutional and the EROs were quashed.

Following the High Court decision Employment Regulation Orders ceased to have statutory effect from 7 July 2011. Employees who were covered by an ERO have existing contracts of employment which govern their pay and conditions of work. If an employer reduces an employee’s rate of pay this

would be a change in their contract of employment and normally it requires the employee’s consent. The pay and conditions of employees who start work after 7 July 2011 is governed by employment legislation such as the minimum wage.

In the aftermath of the case, the Minister for Jobs, Enterprise and Innovation announced plans to introduce legislation reforming the Joint Labour Committees and Registered Employment Agreements (REAs) wage-setting mechanisms.

The provisions of the proposed legislation include:

• Reduction in the number of JLCs to about half the previous number• Reduction in number of Employment Regulation Order (ERO) rates; JLCs to set basic adult rate and two supplementary minimum rates

• Companies may seek exemption from paying ERO and REA rates due to financial difficulty• Removal of Sunday premium and other conditions of employment covered by other employment legislation from ERO provisions. A new Code of Practice on Sunday Working for workers covered by ERO sectors is to be prepared by the Labour Relations Commission• New criteria to be used when making or changing EROs, which could include competitiveness factors and rates of employment and unemployment At time of press, the new legislation was yet to be introduced. Further details of any legislation in this area will be covered in Hotel & Catering Review’s monthly magazine and in the Weekly Bulletin news ezine service. For more information about wage rates governing the hotel and catering sectors visit djei.ie.


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workers are affected by the Act, but from March 2007 the Act will apply to all workplaces employing more than 100 people and from March 2008 to those employing 50 or more.

eqUaliTyThe Employment Equality Act 1998 - 2004The Employment Equality Act 1998 replaces the earlier Anti-Discrimination (Pay) Act 1974 and the Employment Equality Act 1977. The new Act deals both with the right to equal pay for equal work and discrimination.

The Act describes discrimination as the treatment of one person in a less favourable way than another is, has or would be treated. Discrimination is outlawed on nine distinct grounds: gender, marital status, family status, sexual orientation, religious belief, age, disability, race, and membership of the travelling community. Employers are prohibited against discriminating against employees or prospective employees on any one of the nine grounds, in relation to access to employment, training and promotion, regarding and classification of posts, and conditions of employment.

The Act also makes it illegal to discriminate against any of the nine categories in relation to pay. So while men and women should be paid the same rate for the same or like work, so also should those who fall into any of the other eight categories, for example age or race.

The Act also deals with the issue of sexual harassment, which is defined as any unwanted act of physical intimacy or requests for sexual favours. Similarly harassment on non-gender grounds is covered by the Act. Employers may be liable for acts of harassment by themselves, staff or customers.

The Act established the Office of the Director of Equality Investigations. If an employee has a complaint he/she may ask the director of equality investigations to investigate it. Complaints may be dealt with through mediation, by the director, by the Labour Court and in certain circumstances by the Courts.

Maternity Protection Act 1994, Adoptive Leave Act 1994, Parental Leave Act 1998 and amending (updating) Acts There have been some recent changes in relation to maternity, adoptive and parental leave. The maternity leave entitlement of female employees granted under the Maternity Protection Act 1994, as amended by the Maternity Protection (Amendment) Act 2004 provides that an expectant mother is entitled to 22 weeks paid and 12 weeks unpaid maternity leave. From March 2007 the expectant mother is entitled to take 26 weeks paid and a further 16 weeks unpaid maternity

leave. When an expectant mother notifies her employer of her intention to take maternity leave she should give her employer a medical certificate confirming her pregnancy and the expected week of her confinement. In certain circumstances she may, under health and safety legislation, be entitled to take up to 26 weeks post-birth leave.

The Maternity Protection (Amendment) Act 2004 provides that: expectant mothers can attend one set of ante-natal classes without loss of pay; fathers can have time off to attend two ante-natal classes immediately prior to the birth; breastfeeding mothers shall be entitled (without loss of pay) to breastfeeding breaks or time off to breastfeed; additional periods of maternity leave.

After the leave period the mother is entitled to return to the same job on the same terms and conditions and if this is not possible she should be offered suitable alternative work on no less favourable terms and conditions. She should suffer no loss in employment rights or break in continuity of service.

The Adoptive Leave Acts 1994 and 2005 grant adoptive mothers the right to 20 weeks (this increased to 24 weeks in March 2007) leave from the date of adoption. Additionally the adoptive mother may take 12 weeks (this increasd to 16 weeks in March 2007) unpaid leave. The Parental Leave Act 1998, as amended by the Parental leave (Amendment) Act 2006 entitles each parent to 14 weeks unpaid leave for each child. The leave must be taken before the child is eight (or if the child is adopted within two years of the adoption). Leave can be taken as a continuous period or may be broken up. It must be taken with the employer’s consent.

work PermiTsIn order to work in Ireland a non-EEA National (unless exempted) must hold a valid Employment Permit.

The issue of an Employment Permit requires a job offer from a prospective Irish employer who has made every effort to recruit an Irish or EEA national for the post. Applications, which can be submitted by either the prospective employee or employer, are considered under the Employment Permits Acts 2003 and 2006.

The holder of an Employment Permit is only permitted to work for the employer and in the employment stated on the permit. Should the employee named on the permit, for any reason, cease to be employed by the employer and in the employment stated on the permit during the period of validity specified, the permit and any copies thereof must be returned immediately to the Employment

Permits Section. It is an offence for both an employer and an employee to be party to the employment of a non-EEA national without a valid employment permit.

A non-EEA national, except in the cases listed below, requires an employment permit to take up employment in Ireland (the EEA comprises the Member States of the European Union together with Iceland, Norway and Liechtenstein).

Citizens of non-EEA countries who do not require Employment Permits include: • Non-EEA nationals in the State on a

Work Authorisation/Working Visa• Van der Elst Case: The European Court

of Justice delivered a judgement on the Van der Elst Case (Freedom to Provide Services) on 9 August, 1994. The Court ruled that in the case of non-EEA workers legally employed in one Member State who are temporarily sent on a contract to another Member State, the employer does not need to apply for employment permits in respect of the non-nationals for the period of contract.

• Non-EEA nationals who have been granted permission to remain in the State on one of the following grounds:

• permission to remain as spouse or a dependent of an Irish/EEA national;

• permission to remain as the parent of an Irish citizen;

• temporary leave to remain in the State on humanitarian grounds, having been in the Asylum process;

• explicit permission from the Department of Justice, Equality and Law Reform to remain resident and employed in the the State;

• appropriate business permission to operate a business in the State;

• A non-EEA national who is a registered student

• Swiss nationals: In accordance with the terms of the European Communities and Swiss Confederation Act, 2001, which came into operation on 1 June, 2002, this enables the free movement of workers between Switzerland and Ireland, without the need for Employment Permits.

On 17 December 2008, the Government announced its decision that, from 1 January 2009, it would continue to restrict access to the Irish labour market for nationals of Bulgaria and Romania. Full details of the Employment Permits requirements in respect of Bulgarian and Romanian nationals are available at www.deti.ie/labour/workpermits/bulgariaromania.htm u


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wasTeWaste Management ActRequirements for hotels and catering businesses:Hotels/restaurants should only transfer waste to:• Collectors that have a waste collection permit that covers the area where the premises is located, and• Who bring the waste to a facility that has the correct licence/permit/certificate of registration for the type of waste in question.

Packaging RegulationsRequirements:A producer under the Packaging Regulations is defined as a person who for the purpose of trade or otherwise in the course of business, sells or otherwise supplies to other persons packaging material, packaging or packaged products.

Hotels/caterers should determine if the amount of packaging that they place on the market exceeds 10 tonnes per annum and if annual turnover is > €1 million.

Excluded from this is packaging destined for reuse, which has been returned and where the records requirements below are met. In the event that these two thresholds are exceeded, a hotel/restaurant is classified as a major producer and would have to:• Either join Repak or• Meet various self-compliance

requirements.

If under 10 tonnes per annum, for packaging destined for reuse (e.g. bottles returned to supplier for reuse) will now have to maintain the following specified records (ask your supplier for these records).

The new requirement regarding information on packaging destined for reuse applies to all producers. Where such packaging is returned to them for reuse, they must keep records for each trip or rotation of the packaging destined for reuse including:• A description, the material type, aggregate weight, and number of units of the packaging destined for reuse;• Dates on which the packaging/products

were sold/supplied to the customer;• Dates packaging returned by the

customer to the producer;• Dates on which the packaging destined

for reuse was refilled/used for the same purpose.

Businesses should ensure that the legal requirement for all packaging producers (regardless of tonnage) to segregate, or at least transfer, specified recyclable packaging waste streams for recovery is met. The specified streams are aluminum, cardboard, glass, paper, plastic sheeting, steel, and wood.

Packaging waste which is contaminated so as to pose a risk to the health of any person is not included.

Animal By-products Regulations & Foot-and-Mouth Disease (Prohibition on the Use of Swill) Order 2001Requirements:The following is prohibited under the animal by-products legislation: the feeding of farmed animals other than fur animals with catering waste or feed material containing or derived from catering waste.

The following exceptions:Swill includes: ‘any broken or waste foodstuff (including table, catering or kitchen refuse, scraps or waste) whether or not such foodstuff contains, or has been or may have been in contact with, any carcase or offal’.You cannot feed swill to cattle, sheep, pigs, goats, deer, other biungulates or poultry.With the exception of:• cereal grains• edible material of plant or vegetable

origin,• bread and dough (including biscuits),• chocolate, or• milk or milk products that have

undergone heat treatment as per regulatory requirements.

Waste Management (Facility Permit and Registration) Regulations 2007 - 2008Requirements:Activities under the Regulations subject to a Certificate of Registration include, since 1 June 2008, storage and biological treatment of biowaste on the premises where it is produced (< 50 tpa stored and treated, < 20 tonnes held at any one time; otherwise waste licence required).

Biowaste means source segregated

household or commercial waste of an organic or putrescible character, such as food or garden waste.

Litter Pollution LegislationRequirements:• Hotels/restaurants must ensure that operations are undertaken in a manner that does not cause a litter nuisance visible from a publicly accessible area.• Loading, unloading and transportation to and from the site of goods and waste must be carried out in such a manner as to prevent a litter nuisance in publicly accessible places.• Waste must be stored in a manner which does not constitute a litter nuisance.• Where the public roads bordering hotel grounds have speed limits in place, the hotel is legally obliged to keep all footpaths and areas forming the edge of these public roads bordering with the premises free from litter.

Businesses are obliged to implement any measures specified in any notices issued by the local authority to prevent or limit the creation of litter at the premises or on land in the vicinity of the premises.

Waste Electrical and Electronic Equipment LegislationRequirements:Hotels must not dispose of waste electrical and electronic equipment (WEEE) with unsorted waste.

As a business end user of electrical and electronic equipment (EEE), hotels and restaurants have responsibility for the management in accordance with the requirements of the regulations.

From 31 December 2008, the responsibility for achieving the reuse and recycling targets outlined in the Regulations falls to the hotel as end user of business-to-business (B2B) WEEE where:

• If the producer is a member of one of the approved schemes they are exempt and the responsibility falls back on hotels as the business end user.• The hotel is not replacing WEEE arising from EEE placed on the market prior to

Environmental LawThe following summary of environmental legislative requirements is provided

by the Green Hospitality Programme.

Benchmark Your BusinessFind out how your waste, water and energy management systems compare to national and international hospitality firms.

Visit www.ghaward.ie

more iNfo:;


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13 August 2005 with new equipment or equipment that will fulfil the same function, or• The hotel has made alternative financial arrangements with a producer. In this case the hotel must provide annual information to the producer from 2009, at the end of January, adequate to meet their record keeping requirements showing WEEE was adequately treated and targets have been achieved for any WEEE in the previous year. Businesses should ask for information from the WEEE waste contractor that shows the targets are being met.

Hotels/restaurants can transport WEEE to a collection point designated by a producer without a need for a collection permit as long as it is ≤ 0.5 tonnes and the following conditions are met:

Hazardous Waste RegulationsRequirements:Hotels generate small amounts of hazardous wastes including:Any waste materials, or their contaminated packaging, that have any of the following labels on their packaging are hazardous waste:Materials that could be so labelled include cleaning chemicals, toner cartridges, garden chemicals, paints, wood preservatives, etc.

Other hazardous waste may include:• Fluorescent tubes and other bulbs

containing mercury• Batteries• Computer monitors and televisions

(CRTs); fridges and freezers• Medicines• Contractors for air conditioning and

refrigeration systems may generate waste liquid gases – these are classified as hazardous waste.

The National Hazardous Waste Management Plan has recommended that civic amenity sites should be available for small quantities of hazardous waste such as paints, inks, etc from non-household sectors.

As a producer of waste (i.e. any person whose activities produce waste), including hazardous waste, hotels/catering businesses are required to keep records.

Hotels and restaurants, like all businesses, are required to compile and retain specified records on all hazardous

waste sent off site and provide such information to the EPA on request.

In short: if you get a C1 form – keep it on file. You don’t need a C1 form for: oils or for refrigerant/air conditioning gases if the contractor has Prior Annual Notification with the EPA.

Records must be preserved for a minimum of three years. Information includes:• Records of the quantity, nature and

origin of the hazardous waste;• Treatment carried out by the company or

by another; and• The quantity, nature, destination,

frequency of collection and mode of transport of hazardous waste transferred to another person.

During temporary storage of hazardous waste onsite businesses must ensure that there is appropriate labelling on all containers and must not mix different categories of hazardous waste, or mix hazardous waste with non-hazardous waste.

The Regulations prohibit disposal of waste oils to waters or drainage systems. If there is any asbestos onsite, and in the event of demolition work in this area, a demolition work plan needs to be obtained in advance.

Shipment of Waste RegulationsRequirements:Service contractors for refrigeration and air conditioning systems that take away waste or recovered refrigerant gases must have Prior Annual Notification with the EPA.

Otherwise consignment notes are needed for such movements since 31 March 2008 and they would also need a permit.

There is no need for consignment notes in relation to the movement of waste oils within the State.

Food Waste RegulationsRequirements:The regulations, require caterers to:• Segregate food waste and have it collected for recovery or recover it onsite(e.g. composting). The latter requires a certificate of registration.• Stop using macerators/liquidisers for food waste disposal. Maceratorsused in conjunction with on line food waste treatment systems may be

used with permission from the local authority.• Provide a Food Waste Report to local authority if requested, thus recordson waste food collected should be held.

Waste Management (Batteries and Accumulators) Regulations 2008Any company can designate, in conjunction with the local authority, a collection point on its site for use by employees without any need for registration as long as the storage limit of 250kg of waste portable batteries and/or accumulators is not exceeded.

Transport without permitting is also allowed in this case. A hotel/restaurant can request one of the schemes (WEEE Ireland collects in the Cork County area), or the individual producer if not in a compliance scheme, to collect portable batteries within 30 days.

Where there is failure to do this, alternative arrangements can be made, and the scheme or selfcomplier invoiced for costs.

enerGy UseEnergy Performance of Buildings RegulationsRequirements:Since 1 July 2006 new buildings, or any works, material alteration or change of use of existing buildings, have to meet higher energy performance requirements (see list below).

‘Works’ is defined as including ‘any act or operation in connection with the construction, extension, alteration, repair or renewal of a building’.

The following higher energy performance requirements are:- Limiting heat loss, and maximising heat gains (as appropriate) through fabric of the building.- Providing energy efficient space and water heating services including adequate control.- Ensuring the building is appropriately designed to limit need for cooling and, where air-conditioning or mechanical ventilation is installed, that systems are energy efficient, appropriately sized and adequately controlled.- Limiting heat loss from pipes, ducts and vessels used for the transport/storage of heated water or air.- Limiting heat gains by chilled water and refrigerant vessels, and by pipes and ducts that serve air conditioning systems.- Providing energy efficient artificial lighting systems (other than emergency lighting or display lighting) and adequate control of these systems.

The above is subject to transitional

PREVENTIONISBETTERTHANCUREThe Clean Technology Centre at Cork Institute of Technology has produced Less Food Waste More Profit – A Guide to Minimising Food Waste in the Catering Sector. This comprehensive guide can be downloaded from ctc-cork.ie.

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arrangements: not applicable where planning had been applied for on or before 30 June 2006 and substantial work has been completed (structure of the external walls erected) by 30 June 2008.

For planning permission applications since 1 January 2007, any new buildings that are over 1000m2 have to have a feasibility assessment of alternative energy systems during the design stage, unless the building falls under one of the exemptions listed.

Alternative energy systems listed include decentralised renewable energy supply systems, CHP, district or block heating or cooling if available, and heat pumps.Exemptions include:• An industrial building not intended for

human occupancy over extended periods and where the installed heating capacity does not exceed 10 W/m2

• A stand-alone building with a total useful floor area of less than 50m2.

• A temporary building as defined in the Building Regulations.

Any newly constructed buildings since 1 July 2008 have to have a Building Energy Rating (BER), unless the building falls under one of the exemptions above.

Any existing buildings will have to have a BER if let or sold from 1 January 2009 unless the building falls under one of the exemptions above.

The NEAP (Non-domestic Energy Assessment Procedure) to measure the energy demand and CO

2 emissions has

been introduced in 2008.A BER is not needed for new non-

domestic buildings where planning permission is applied for on or before 30 June 2008 and which are substantially completed by 30 June 2010.

The promotion of best practice in boiler maintenance, use and replacement will be carried out by the Department of Communications, Energy and Natural Resources under this legislation.

Inspection and Assessment of Certain Air-Conditioning Systems RegulationsRequirements:Any air-conditioning systems with an effective rated output >12kW require regular inspection and assessment. Where there is more than one unit in a building, their outputs are aggregated for comparison with the threshold. A manual setting out procedures to be drawn up, but yet to appear even though this requirement is effective since 1 January 2008.

12kW is quite small and will likely result in most air conditioning systems in hotels and restaurants falling under this requirement.

Specified maintenance, servicing and if needs be, system adaptation, must be

carried out once this system is set up. Systems owners must have such systems formally and independently inspected and assessed in accordance with the official manual. Such systems must be maintained, serviced or adapted in accordance with the manual or as otherwise specified by a registered inspector or registered assessor.

An authorised body or bodies is to be designated. A register of air-conditioning systems in use will be drawn up by this body. Assessors and inspectors are to be appointed by the authorised bodies. Assessors and inspectors will be obliged to comply with the official manual.

The manual will set the frequency of assessment and inspection based on system size. Since 1 January 2008, the Regulations require system owners to also notify the authorised body (which is not yet designated however) without delay of any significant occurrence affecting the building or system concerned which could worsen the system energy usage, or of any significant modification/replacement of the system, in order to allow the authorised body to update the register.In advance of any manual being adopted for Ireland reference could be given by contractors to:EN standard 15240 Ventilation for Buildings - Energy performance of buildings.

Guidelines for the inspection of air-conditioning systems deals exclusively with ‘cooling’ components and issues.

bUildinG conTrolBuilding Control Acts & Regulations and Building Regulations

Requirements:The Building Regulations set out detailed requirements to be observed in the design and construction of buildings. Hotels must apply these Regulations to all building work carried out.

Hotels must ensure that all contractors observe the procedures set out under the Regulations during the construction of any new buildings on the site.

New developments since 1 July 2004 must meet the revised version of the Technical Guidance Document Part B Fire. Construction products used in any relevant new developments since 1 June 2006 are required to meet European fire performance standards.

Any relevant new developments at the site since April 2005 is required to meet the revised version of the Technical Guidance Document Part C which outlines radon control measures.

Dual flush toilets are mandatory since 1 November 2008 in new buildings and in existing buildings where toilets are being replaced.

Any new buildings or works to existing

buildings, such as a material alteration or change to hotels should be aware that a statutory registration system for architects, building surveyors and quantity surveyors has come into operation since 1 May 2008.

air emissionsEuropean Regulations on Substances that Deplete the Ozone Layer & Regulations on Fluorinated Gases, Greenhouse GasesRequirements:Need to identify the refrigeration systems, air conditioning systems, refrigerators/freezers, etc. that contain:• HCFC refrigerant gases (e.g. R22, R123)• HFC refrigerant gases (e.g. R407c, R410a, R404a), and identify how much refrigerant is contained in each item (usually on nameplates).

During service and maintenance of these systems, hotels must ensure that the contractor takes precautionary measures to prevent leakages of HCFCs, PFCs or HFCs.

Where fixed equipment has more than 3kg HCFC, PFC or HFC refrigerating fluid, it must be checked annually for leakages by competent personnel unless it is hermetically sealed; > 30 kg HFCs or PFCs once every six months and > 300kg HFCs or PFCs once every three months.

At the end of life of such equipment must ensure that the gases are recovered by certified personnel and sent for recycling or destruction.

For HFCs and PFCs need to maintain records on amounts of gases installed, added and recovered during servicing maintenance and final disposal, identification of the company or technician performing the service/maintenance, dates, and results of checks since 4 July 2007.

waTerWater & Emissions (Water Framework Directive & Regulations, Water Pollution Act & Regulations, Bathing Water Regulations, and Fisheries Acts)Requirements:Under the water pollution legislation there is a general prohibition on entry of polluting matter to waters.

Prosecutions can be made under the Fisheries Acts for allowing deleterious matter fall into any water – deleterious meaning something that will be injurious to fish, or impair their spawning grounds or food.

Hotels may have a licence under the water pollution Act for discharge to sewer or to waters. Any conditions attached to this licence must be adhered to.

River basin management plans to be drawn up under the Water Framework Directive will include a programme of measures. These could include the


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8

promotion of the efficient use of water, measures to address septic tanks where identified as a problem, measures to address pollution of rivers and estuaries from sewage, and measures for improving rivers for fishing.

A premises could be designated as a potential source of pollution in the bathing water profile if in the vicinity of a bathing water area. Measures by local authorities to increase the number of bathing areas classified as good or excellent and management measures to prevent, eliminate or reduce the causes of pollution in relation to poor waters is to be carried out. The definition of bathing area is broader under new legislation, so that from 2011 there will be additional areas coming under the Regulations.

Water Use (Water Services Act 2007 & Drinking Water Regulations)Requirements:As a user of water, hotels are required by law to meet the following duties of care requirements (since 31 December 2007):• The owner of a premises is required to

ensure that the internal distribution system is sufficient and maintained to ensure that water intended for human consumption meets quality requirements at the tap.

• Ensure that the distribution system of the premises, and all taps connected to it are maintained in such condition as to ensure that water does not leak from the distribution system or any taps connected to it, and shall be responsible for its repair and renewal.

• The water services authority will be able to direct the owner of a premises to undertake remedial action to improve the internal distribution system to meet quality requirements or to fix leaks.

• An owner or occupier of a premises must not permit waste water to be discharged from the premises to a sewer in a manner that could cause a risk to human health or the environment, including risk to waters, the atmosphere, land, soil, plants or animals, or create a nuisance through odours.

• An occupier must ensure that all drains, manholes, gullytraps, treatment systems, and waste water works serving that premises are kept so as not to cause a risk to human health or the environment, or create a nuisance through odours.

• Prohibition on allowing any matter/substance to any sewer or drain which could interfere with the free flow of sewage or surface or storm water; prejudicially effect the treatment, recovery or disposal of the contents of the sewer or drain due to its temperature, chemical composition

or otherwise; cause a risk to human health or safety or cause a risk to the environment.

• Prohibition on allowing any polluting matter including sewage to storm water drains.

• The occupier of a premises must notify the water services authority about a leak, an accident or other incident concerning waste water discharges which can cause a risk to human health or safety, or the environment, or which could affect the treatment, recovery or disposal of the contents of the drain, sewer or treatment system, and must actively co-operate and comply with the instructions.

Any future Regulations in relation to conservation of water will have to be implemented as relevant.

The sanitary authority is obliged to inform the hotel when departures from standards are granted and provide advice as appropriate, and when there is potential danger to human health and remedial actions being taken by the sanitary authority.

The sanitary authority is exempt from responsibility where there is a deficiency in quality due to the premises’ distribution system. However the sanitary authority must inform and advise the owner in such an event.

The occupier of a premises must notify the water services authority about leaks (where not on own supply).

noiseRequirements:Hotels/bars should be aware that any person can bring legal action to have a noise nuisance dealt with under noise legislation.

Under new noise legislation, hotels included in the agglomerations of Dublin and Cork will be included on noise maps to be produced. Noise action plans will be produced to prevent and reduce environmental noise, which may include measures such as regulatory measures, technical measures at noise sources, land-use planning, etc.

danGeroUs sUbsTancesPackaging & Labelling LegislationRequirements:Appropriate classification, packaging and labelling will be present on any chemicals (e.g. cleaning chemicals, swimming pool chemicals, garden chemicals, maintenance material) in use that are classified as dangerous. Suppliers of such materials are obliged to provide safety data sheets to hotels, since hotels are professional users of such substances.

HabiTaTs & biodiversiTyLegislation on Natural Heritage Areas

(NHAs), Special Areas of Conservation (SACs), and Special Protection Areas (SPAs)If located in or near a Natural Heritage Area (NHA), Special Area Of Conservation (SACS), or a Special Protection Area (SPA), or such proposed areas, local authorities will give regard to such areas when granting planning permissions, discharge licences,etc. See lists of these areas by county at www.npws.ie.

Department of the Environment Guidelines on BiodiversityA series of sectoral guidelines for the protection of biodiversity has been published by the Department of the Environment, Heritage and Local Government. The guidelines consist of three different documents for the business, construction, and tourism sectors.

The aim of the guidelines is to protect and preserve flora, fauna and habitats when carrying out work activities in these sectors.

While not a legislative requirement, these Guidelines recommend that a Biodiversity Action Plan tailored to each premises/site be included in environmental management systems or corporate social responsibility programmes. The construction guidelines could also be taken into account during any construction projects onsite.

PlanninGThe Planning and Development Acts 2000 – 2002 and Associated Implementing Regulations.Requirements:Development is subject to the Planning and Development Acts. ‘Development’ means the carrying out of any works on, in or under land or the making of any material change in the use of any structures or other land. Hotels submit relevant planning applications in respect of such development, unless it is exempted development. Hotels must adhere to all conditions attached to all planning permissions received.

Ensure conditions attached to all planning permissions that require action on the part of the hotel are fulfilled. For planning permissions received in more recent years, including those just for extensions, alterations, etc. can cover a wide variety of environment related issues.

Actual environmental conditions attached to the planning permission for a recent hotel development include the following:• Endeavour to use sustainable sources

of energy, and to operate an energy conservation policy on the design and operation of the complex. In particular the use of combined heat and power to


LAW

be investigated for possible use.• Waste storage including segregation,

proper collection, and recycling; proposals for reduction and on-site treatment of wet kitchen waste.

• Emissions to sewer: use of grease traps; use of an oil interceptor including a maintenance regime and associated waste disposal.

• Ensuring surface waters to the river is free from herbicides, pesticides, fertilisers and other substances which could have a harmful effect on the environment. Use of silt traps on surface waters going to the river.

• Noise limits and associated hours; any music to be inaudible within the nearest noise sensitive receptor; noise attenuation on ventilation/air-con.

• Provide a suitable environment for wildlife, particularly for birds and bats, engaging the services of experts in this regard.

(The above environmental conditions are only for the operational phase of this particular development. There were additional environmental conditions relating to the construction phase.)

Under 2008 Regulations hotels could erect certain renewable energy technology without the need for planning permission: wind turbines; CHP; PV solar panels; thermal solar panels; ground or air source heat pumps; biomass boilers including storage and flues. Conditions are specified in respect of such exemptions (e.g. size, location, etc.).

Developments requiring Environmental Impact Statements (EISs):An Environmental Impact Statement (EIS) is required for:• Holiday villages which would consist of

more than 100 holiday homes outside built-up areas; hotel complexes outside built-up areas which would have an area of 20 ha or more or an accommodation capacity exceeding 300 bedrooms.

• Permanent camp sites and caravan sites where the number of pitches would be greater than 100.

• Sea water marinas where the number

of berths would exceed 300 and fresh water marinas where the number of berths would exceed 100.

• Any changes or extension of development which would result in an increase in size greater than 25%, or an amount equal to 50% of any of these thresholds, whichever is the greater.

• Construction of car-parks providing more than 400 spaces.

The planning authority can still require an EIS for a sub-threshold planning application where it considers it would be likely to have significant effects on the environment. In deciding this it will consider:• Characteristics of the development:

size, waste, resources, pollution, nuisances, and accident risk.

• Location: environmental sensitivity; existing use; abundance quality and regenerative capacity of natural resources; absorption capacity of the natural environment looking at wetlands, coastal zones, mountain and forest areas, nature reserves and parks, classified/protected areas including special protection area (birds) proposed or designated special area of conservation, a Natural Heritage Area, or a reserve under the Wildlife Act, areas where quality standards have been exceeded already, densely populated areas, and landscapes of historical, cultural or archaeological significance.

• The characteristics of potential impacts including the extent of impact (geographical area and population affected); transfrontier nature, magnitude, complexity, probability, duration, frequency, and reversibility of the impact.

Additional Relevance for Development on Foreshores:If part of the boundary of a premises borders a foreshore, it will be necessary to apply for a licence under the Foreshore Act for any development on the foreshore.Additional Relevance for Protected Structures:If a premises, or part of it is on the

record of protected structures, the hotel as the owner/occupier has a duty of care towards it. The hotel must ensure that neither the building, nor any element of it that contributes to its special interest, is endangered directly or indirectly through harm, decay, damage, or neglect over a short or long period. In general, if a structure is maintained in a habitable condition and routine maintenance is carried out (e.g. cleaning out gutters, repair of slipped slates), then it should not become endangered.

The protection applies to all parts of the structure that contribute to its character and special interest, including its interior, surrounding land or ‘curtilage’, and any other structures on that land, and their interiors, and all fixtures and features of these structures.

Any applications for development or alteration require consultation with the planning authority, either through pre-application discussions, the planning application process or a declaration to ensure that elements that make the structure significant are not lost during development.

Protected Structures: Certain works that are normally considered exempted development may require planning permission when taking place on a protected structure, if those works would affect the character of the structure or any element of the structure that contributes to its special interest.

A hotel may ask the local authority for a declaration indicating the types of works that could be carried out without materially affecting the character of the structure. These works would not require planning permission. Generally, in a declaration, maintenance works carried out in accordance with the Department of the Environment Conservation Guidelines would be deemed to not materially affect the character of the structure and, therefore, would not require planning permission.

Grant assistance for conservation is available from the local authority. u

Compliance with the law is the responsibility of each business. The above environmental summary, plus the food, liquor licensing, health and safety and employment law sections are a guide to current legislation affecting the sector. Please note, however, that legislation

is constantly evolving and therefore the guide may not include every relevant regulation at the time of printing. Businesses should take legal advice and/or guidance from their local authorities to ensure that they are compliant with

required legislation. Neither Hotel & Catering Review, nor the Green Hospitality Awards programme in the respect of the environmental section, can be held responsible for any action any business takes in respect of this guide.

a blend of

www.hennessy.ie

TASTEDISTINCTION

and


hotel Registration & Classification

It is mandatory under the Tourist Traffic Acts 1939-2003 that all hotels are registered with Fáilte Ireland and comply with a set of criteria for the classification concerned.

The Fáilte Ireland Hotel Classification scheme was developed in close consultation with the Irish Hotel Federation and incorporates all star rated categories and has a point scoring system, which endeavours to meet and exceed consumer expectations. There are five levels of classification ranging from one to five stars in the hotel sector.

The Hotel Classification scheme is a mandatory scheme and all hotels must attain the one star minimum entry level requirements in order to comply with the Registration and Renewal of Registration Regulations for Hotels 2003. To obtain a higher star rating, a progressively higher quality and range of services and physical facilities must be provided across all areas. All two star, three star and four star hotels will also have the option to score a number of points from a menu of optional facilities and services.

The assessment is divided up into ‘quality areas’ that represent aspects of the business that contribute to the quality of the guest experience. Each quality area contains a series of minimum requirements. These are aspects of the facility and service that must be in place in order to meet visitors’ fundamental requirements. These minimum requirements must be met to ensure eligibility for a star grade.

The full list of minimum requirements, classification criteria and assessment forms for each grade can be viewed on the Fáilte Ireland website, www.failteireland.ie.

CONDITIONSFORPARTICIPATIONAll establishments are required to:• Meet or exceed the Fáilte Ireland minimum

entry requirements for classification purposes.

• Observe all of the requirements set out in the Registration and Renewal of Registration Regulations for Hotels 2003.

• Be assessed annually, and in the event of complaints, by authorised contractors of Fáilte Ireland.

• Pay an annual registration fee.• Complete an annual information collection

questionnaire either online or by post, as required.

• Maintain appropriate standards of guest care, cleanliness and service.

• Describe accurately in any advertisement, brochure or other printed or electronic media, the facilities and services provided.

• Adhere to and not to exceed the approved scale of charges agreed with Fáilte Ireland or the prices quoted at the time of booking.

• Remove all relevant display signs, print material and web content, where an establishment, for whatever reason, ceases to participate in the Fáilte Ireland Registration & Classification Scheme or falls out of registration.

CANCELLATIONOFREGISTRATIONCancellation of registration has very serious consequences among which are:1. The inability to renew a liquor licence.2. A prohibition on the use of the name ‘hotel’

to describe the business.3. The necessity, in the subsequent renewal

of registration, to obtain confirmation of compliance with planning permission, fire officer requirements and hygiene regulations.

4. The property being subject to the most recent registration criteria and not the registration criteria under which the premises was previously registered.

5. Failure to maintain registration of a hotel can seriously reduce the value of the property.

6. Failure to renew registration of a hotel is, in many cases, a breach of the borrowers’ covenants in the loan agreements of banks and other lending institutions.

REGISTRATION

; CliCk for more:For further information about the classification schemes for guesthouses, B&Bs, historic houses, spa and wellness properties, caravan and camping and the quality assurance scheme for self catering properties visit failteireland.ie.

Make the Most of Fruit & Veg

through the SeasonsATTHEIRBESTIN...


Make the Most of Fruit & Veg

through the SeasonsJanUarY: cabbage, cauliflower, rhubarb, leeks, parsnips, turnip, shallots, squash

FeBrUarY: cabbage, cauliflower, celeriac, chard, chicory, leeks, parsnips, spinach, swede, turnip

marCh: beetroot, cabbage, cauliflower, leeks, mint, parsley, broccoli, radishes, rhubarb

aPril: broccoli, cabbage, cauliflower, morel mushrooms, wild garlic, radishes, rhubarb, carrots, kale, watercress, spinach

maY: broccoli, cabbage, cauliflower, gooseberries, parsley, mint, broad beans, rhubarb, new carrots, asparagus

JUne: carrots, cherries, elderflowers, lettuce, strawberries, peppers, asparagus, redcurrants, peas, rhubarb, gooseberries, tomatoes, courgettes, broad beans

JUlY: carrots, gooseberries, strawberries, spinach, tomatoes, watercress, loganberries, sage, cauliflower, aubergine, fennel, asparagus, cabbage, celery, cherries, lettuce, mangetout, nectarines, new potatoes, oyster mushrooms, peas, peaches, radish, raspberries, rhubarb, tomatoes, French beans

aUgUST: carrots, gooseberries, lettuce, raspberries, strawberries, cauliflower, aubergines, nectarines, peaches, peppers, courgettes, rhubarb, sweetcorn, basil, peas, pears, apples, French beans, tomatoes

SePTemBer: apples, aubergines, blackberries, cabbage, carrots, cauliflower, cucumber, damsons, elderberries, figs, French beans, grapes, kale, lettuce, mushrooms, nectarines, onions, peppers, parsnips, peas, peaches, pears, potatoes, pumpkin, raspberries, rhubarb, spinach, sweetcorn, tomatoes

oCToBer: apples, aubergines, beetroot, cabbage, carrots, cauliflower, courgettes, grapes, lettuce, marrow, mushrooms, parsnips, potatoes, squash, tomatoes, watercress

novemBer: cabbage, pumpkin, swede, cauliflower, potatoes, parsnips, pears, leeks, quinces, chestnuts, cranberries, beetroot

DeCemBer: celery, cabbage, red cabbage, cauliflower, celeriac, clementines, pumpkin, beetroot, turnips, parsnips, satsumas, sprouts, pears, pomegranate, swede

MoreinformationaboutseasonalproduceandrecipeideasarefeaturedinHotel & Catering Review.

AlsoseetheBordBiawebsite,bestinseason.ie.

SEASONS

ATTHEIRBESTIN...


HOLIDAY REPUBLIC OF IRELAND NORTHERN IRELAND

New Year’s Day 2 January (in lieu) 2 January (in lieu)

St Patrick’s Day 19 March (in lieu) 19 March (in lieu)

Good Friday 6 April (Bank Holiday) 6 April (Public Holiday)

Easter Monday 9 April 9 April

May Bank Holiday 7 May 7 May

June Bank Holiday 4 June 4 June

Queen’s Diamond Jubilee 5 June

Battle of the Boyne Anniversary 12 July

August Bank Holiday 6 August 27 August

October Bank Holiday 29 October

Christmas Day Holiday 25 December 25 December

St Stephen’s Day/Boxing Day 26 December (in lieu) 25 December (in lieu)

VIRTUALDIARyTraDe PromoTionS: Visit promotionsireland.ie for a full list of in-Ireland workshops, seminars and promotions, overseas promotions and business tourism events.

FeSTivalS anD evenTS: Visit discoverireland.ie/festivals for full list of festivals and events across Ireland.

ConFerenCeS & TraDe ShowSFor a list of conferences, trade shows and exhibitions and other events happening in Ireland visit meetinireland.com.

inDUSTrY DiarY:For a list of upcoming food, drink, hotel, catering and tourism industry events subscribe to Hotel & Catering Review’s Weekly Bulletin, which includes details of upcoming trade events.

You can subscribe for this weekly ezine online at hotelandcateringreview.ie. u

2012DATESTONOTE23 January: Chinese New Year

13-17 February: Schools’ Midterm

Break

14 February: St Valentine’s Day

21 February: Shrove Tuesday

17 march: St Patrick’s Day

18 march: Mothers’ Day

2-13 april: Schools’ Easter Holidays

6 april: Good Friday

8 april: Easter Sunday

25 march: Summertime Begins

17 June: Fathers’ Day

28 october: Summertime Ends

29 october-2 november: Schools’

Midterm Break

31 october: Halloween

21 December-7 January: Schools’

Christmas Holidays

25 December: Christmas Day

* Schools’ holidays subject to change

Six naTionS4 FeBrUarY 14.30: France v italy17.00: Scotland v england

5 FeBrUarY 15.00: ireland v wales

11 FeBrUarY 16.00: italy v england20.00: France v ireland

12 FeBrUarY 15.00: wales v Scotland

25 FeBrUarY 13.00: ireland v italy16.00: england v wales

26 FeBrUarY 15.00: Scotland v France

10 marCh 14.30: wales v italy17.00: ireland v Scotland

11 marCh 15.00: France v england

17 marCh 12.30: italy v Scotland14.45: wales v France17.00: england v ireland

2012

2012SPORTSFIxTURES

CALENDAR

heineKen CUPquarter Finals: 6/7/8 AprilSemi Finals: 27/28/29 AprilFinal: 19 May

raCingCork easter Festival: 7-9 April Fairyhouse easter: 8-10 April Punchestown national hunt: 24-28 April Killarney Spring: 13-15 May Curragh guineas: 26-27 May Curragh Derby: 29 June-1 July Bellewstown: 6-8 July Killarney July: 16-19 July galway: 30 July-5 August Tramore: 16-19 August Killarney august: 29 August – 1 Septemberlistowel: 17-23 SeptemberDown royal: 2-3 November Fairyhouse winter: 1-2 December leopardstown: 26-29 December limerick: 26-29 December

eUro 2012: 9 June-1 Julyvolvo oCean raCe – galwaY: 3-8 JulyolYmPiCS 2012: 27 July-12 augustThe DUBlin horSe Show: 15-19 augustall irelanD hUrling Final: 2 Septemberall irelanD FooTBall Final: 16 September

Pictured are: Matt Carrick, Keelings Catering Business Development; Julie Morris, Catex (sponsor of the award); Aisling Boggan, Keelings National Account Manager; Brian Fallon, President Restaurant Association of Ireland and

Colm Bury, Managing Director Keelings Catering

keelings.indd 1 04/08/2011 10:58:47

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