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Buyers Guide2010-2011

Directory &

A FABULOUS DINING EXPERIENCE AT A MICHELIN

STAR RESTAURANT!Go online and register your on-pack competition code and tell us about your favourite Philly meal

for your chance to win!

A FABULOUS DINING WIN

OV38

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LOVE ITwww.philadelphia.ie

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* Purchase required. Closing date midnight on 31 January 2011. Open to UK & ROI residents, 18+. Online entry only at www.philadelphia.co.uk/professional

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PREPRESSCHECK LISTWidthHeight

210mm297mm

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Ingredients240g Oreo Original Cookies40g butter, melted350g Philadelphia100g caster sugar2 tsp vanilla extract250ml greek yoghurt1 sachet (11g) powdered gelatineA few fresh strawberries or raspberriesA few extra Oreo Cookies, broken into pieces

Nutritional InformationTypical values per servingEnergy 1597kJ/382kcal, Protein 7.9g, Carbohydrate 40.3g, of which Sugars 31.4g, Fat 22.1g, of which Saturated Fat 13.5g, Fibre (Englyst) 0.9g, Sodium* 0.3g, *Equivalent as Salt 0.7g.

Instructions1. Place 160g of the Oreos in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18cm spring form tin.

2. Roughly chop the remaining 80g cookies and set aside.

3. Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.

4. Beat together the Philly, sugar and vanilla until smooth. Then fold in the yoghurt. Next stir in the gelatine.

5. Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.

6. Serve decorated with the fruit and biscuit pieces.

OREO VANILLA CHEESECAKESERVES 5 peoplePREP 20 minsCHILL 3 hours

3811 KRAFT Ire Philly chill it.pdf 1 01/06/2010 13:11

inside...Who’s Who10 FáilteIreland12 TourismIreland15 IndustryAssociations&Organisations21 TravelPorts22 MarketingGroups23 GovernmentDepartments

Buyers Guide27 Food29 CateringEquipment36 Bar&Drink37 Health&Safety39 Design&Build40 Services41 BrandIndex48 CompanyIndex

Legislation58 Food64 LiquorLicensing71 EqualStatus72 Health&Safety74 Employment78 Environmental

Reference86 JLC92 VAT&Tax95 Classification97 MusicLicence98 DiaryLeft:TheSilverRestaurantatNewbridgeSilver,CoKildareCover:ChapterOne,Dublin

Directory&BuyersGuide2010-2011

HOTEL & CATERING REVIEW ❖ DIRECTORy & BuyERs GuIDE 2010-2011 �

In a welcome change from the norm of the last couple of years, economists are showing signs of optimism, with a tentative recovery predicted for sometime during the shelf-life of this publication (July 2010-June 2011). The reality in the tourism industry is somewhat different however, with the Irish Tourist Industry Confederation anticipating that it could be 2015 before we see a return to the peak levels of 2007, while in the hotel sector, consultants Horwath Bastow Charleton have identified that since that peak, profits in Irish hotels have tumbled by half. This is little wonder considering that room rates are now back at 1999 levels.

It is for this reason that hoteliers and restaurateurs need to continue to keep a tight reign on costs and drive the value message home. In the absence of an ability to curtail public service charges such as local authority rates, hospitality operators must continue to keep a firm grasp of the costs within their control. This means buying savvy, and the 2010-2011 Directory & Buyers Guide – the 28th annual directory from the team at Hotel & Catering Review – will provide you with a comprehensive guide to the industry’s key suppliers and their products and services. If you are planning to shop around over the coming year, you will find contact details for the leading suppliers here.

Of course, in these straitened times we all need a little help from our friends and industry organisations and tourism agencies are providing much needed support at this time. Once again, this year’s Directory & Buyers Guide includes a contact list of key industry stakeholders and representatives.

Also in this publication we include an expanded legal and reference section, detailing legal obligations for hospitality operators as well as useful information such as VAT and JLC rates.

The Hotel & Catering Review Directory & Buyers Guide is truly a ‘Who’s Who’ of the industry, offering an essential purchasing guide as well as a reference resource. Whether you’re looking to buy new beds, source professional advice or find out about industry representatives then this publication should be your first port of call.

Editorial: Our editor sarah Grennan can be reached at tel: 01 764 2700, email: [email protected] or fax: 01 764 2750. she is always happy to hear your news, views and feedback.

advErtising: If you have any advertising queries, please contact simon Grennan at the numbers above or via email to [email protected].

subscriptions: To subscribe to Hotel & Catering Review please contact Josie Keane at the numbers above or email [email protected]. Readers can also subscribe securely online at www.hotelandcateringreview.ie.

EvEnts: For information regarding the Hotel & Catering Review Gold Medal Awards, visit www.hotelandcateringreview.ie. For further queries please contact our events manager Nicola Hickey, tel: 01 764 2700 or email [email protected].

Contact Us…

The Europe Hotel, Killarney

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JULY 2010

AWARD WINNING COCKTAILS + NAMA PLAN + CHOCOLATE HEAVEN

Fitzers Hits tHeexpansion trailGeraldine Fitzpatrick Dishes all on the Restaurant Group’s Plans

Ireland on the Menu: FÁILTE IRELAND’S NEW FOOD IN TOURISM STRATEGY

STAY INFORMED!

stay in formed.indd 1 27/07/2010 11:24:29

Volume 43 * Number 06

Hotel & Catering Review Directory & Buyers Guide 2010-2011

≠

Editor: Sarah Grennan

dEsignEr: Paul McCann

Production ManagEr: Jim Heron

circulation & EVEnts ManagEr: Nicola Hickey

adMinistration: Marian Donohoe, Josie Keane

Managing dirEctor: Simon Grennan

cHairMan: Frank Grennan

Printing: Walsh Colour Print, Kerry

Hotel & Catering Review is published by

Jemma PublicationsGrattan House, Temple Road, Blackrock,

Co DublinTel: 01 764 2700 Fax: 01 764 2750

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Note: 2 & 3 year subscriptions are also availableDiscounts: Offered on orders over 10

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Hotel & Catering Review, Ireland’s leading publication for the Irish hospitality industry for

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Pallas Foods, Newcastle West, LimerickT: +353(0)69 20200 F: +353(0)69 20400

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HOTEL & CATERING REVIEW ❖ DIRECTORy & BuyERs GuIDE 2010-2011 �

Who’s WhoOur little black book of essential industry contacts

10 Fáilte Ireland12 Tourism Ireland15 Industry Associations & Organisations21 Travel Ports22 Marketing Groups23 Government Departments

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

10 HOTEL & CATERING REVIEW ❖ DIRECTORy & BuyERs GuIDE 2010-2011

Fáilte Ireland Dublin (Dublin) 88-95 Amiens streetDublin 1T: 01 884 7700/1890 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 710E: [email protected] W: www.discoverireland.ie/southeast

Fáilte Ireland South West (Cork and Kerry)Áras FáilteGrand Parade Cork T: 021 425 5100 F: 021 425 5199 E: [email protected] W: www.discoverireland.ie/southwest

Fáilte Ireland West & Mid West (Galway, Mayo and Roscommon, South Offaly, North Tipperary, Clare, Limerick)Áras Fáilte Forster street Galway T: 091 537 700 F: 091 537 733 E: [email protected] W: www.discoverireland.ie/west

Fáilte Ireland North West(Cavan, Donegal, Leitrim, Monaghan and Sligo)Áras ReddanTemple streetsligoT: 071 916 1201F: 071 916 0360E: [email protected] W: www.discoverieland.ie/northwest

Fáilte Ireland East & Midlands (Kildare, Laois, Longford, Louth, Meath, North Offaly, Westmeath and Wicklow)Dublin RoadMullingarCo. WestmeathT: 044 934 8761F: 044 934 0413E: [email protected] W: www.discoverieland.ie/eastcoast

Chief Executive: shaun Quinn

Chair of Fáilte Ireland Authority: redmond o’donoghue

the Fáilte ireland authority (board) comprises a chairperson and 12 Members. a full list can be found on www.failteireland.ie.

Directors:strategic development: aidan penderEnterprise development: paul Keeley Market development:John concannon corporate development: deirdre o’Keeffe

Head of communications: alex connolly

shaun Quinn

Redmond O’Donoghue

TOURISM AGENCIES

FÁILTEIRELANDFáilte 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 €6bn a year in revenue.

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

HotCat_210x297 ForestIRL.indd 1 25/03/10 12:26


IRELANDDublin:5th FloorBishop’s squareRedmond’s HillDublin 2T: 01 476 3400 F: 01 476 3666 E: [email protected]

Corporate 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]

Overseas Offices

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 streetGlasgow G2 1PJT: +44 141 572 4030 F: +44 141 572 4033E: [email protected]

NORTH AMERICAUSA345 Park AvenueNew yorkNy 10154T: +1 212 418 0800 F: +1 212 371 9052E: [email protected]

CANADA2 Bloor street Westsuite 3403Toronto ON M4W T: +1 416 925 6368 F: +1 416 925 6033 E: [email protected]

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 11 F: +39 02 58 1773 09E: [email protected]

THE NETHERLANDSspuistraat 1041012 VA AmsterdamT: +31 20 5306050F: +31 20 6208089E: [email protected]

Corporate and Industry Communications: Margaret o’reilly, Head of corporate and industry communications; peter nash, Head of strategy development and insights

Marketing Communications: brian twomey, Head of Marketing communications; brian Harte, Head of customer Engagement and eMarketing; siobhán McManamy, Head of co-operative Marketing

Northern Ireland: aubrey irwin, Head of northern ireland and product liaison

Media: sinéad grace, Media and public relations Manager

Hugh Friel

Niall Gibbons

TOURISM AGENCIES

TOuRIsM IRELANDtourism ireland is responsible for marketing the island of ireland overseas as a holiday 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.

Chief Executive: niall gibbonsChairman: Hugh FrielDirector of Corporate Services and Policy: shane clarkeDirector of Markets: simon gregoryDirector of Central Marketing: Mark Henry

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.

P26220 BG Gourmet ad Hotel and Catering Review A4 CB.indd 1 17/06/2010 17:10


NORDIC REGION – Denmark, Sweden, Finland, Norway Nyhavn 16, 3rd FloorCopenhagen KDK-1051 DenmarkT: +45 33 15 80 45F: +45 33 32 44 01E: [email protected]

POLANDKramarska 1/761-765 Pozna T: +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 & DEVELOPING MARKETS

AUSTRALIALevel 5, 36 Carrington streetsydney, NsW 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 HUBJafza View 18 & 19 – Floor 1 PO Box 262746Jebel Ali Free ZoneDubaiunited Arab EmiratesT: +971 4 813 7819E: [email protected]

CHINAsuite 728shanghai Centre1376 Nanjing Road Westshanghai 200040P.R. ChinaT: +86 21 627 98788F: +86 21 627 97066E: [email protected]

INDIABeautiful PlanetGrants Building AnnexureOffice No. 46, 1st FloorOpposite strand Cinema,ColabaMumbai 400 005T: +91 22 329 61624F: +91 22 329 61624E: [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 Rd DunkeldP.O. Box 30615Braamfontein 2017Johannesburgsouth AfricaT: +27 11 442 0824F: +27 11 442 0821E: [email protected]

TOURISM AGENCIES

24 HOUR SeRvicenationwide

Catering & Laundry Equipment Sales

& Service

For further information on sales and service – contact us on;

Mulcahy Technical Services,Unit 8A, 8B, 9 10 & 11BMulcahy Keane Estate,Greenhills Road,Walkinstown,Dublin 12,Ireland.

Tel: (+353)01 450 4755Fax: (+353)01 450 8371www.mulcahytechnical.ie

ReConditioned eQUiPMentat CoSt PRiCe• Like New• Steam cleaned• Fully serviced & certified by registered engineers• Reconditioned• Come with same warranty as new equipment• Only quality brands stocked

CuRReNtLy iN StOCk:1. two GRoUP RanCilio Coffee MaChineSOnE yEar in uSE,COmpLEtE with grindEr

2. 6/10 GRid lainox CoMbination ovenS

3. CoMMenda diShwaSheRS

4. alto ShaaM Cook and hold ovenS

Visit our custom built warehouse to see full stock.

NOTES

HOTEL & CATERING REVIEW ❖ DIRECTORy & BuyERs GuIDE 2010-2011 1�

INDUSTRY CONTACTS

orGanisations & assoCiations

An ÓigeIrish Youth Hostel Association61 Mountjoy street, Dublin 7T: 01 830 4555E: [email protected]: www.anoige.ie

Chief Executive: David OwensPresident: Norman Campion

Association of Approved Tourist Guides in Ireland1 Belmont Tce, Galloping Green,stillorgan, Co DublinT: 01 278 1626E: [email protected]: www.tourguides.ie

President: Georgina BoylanVice President & Secretary: Ilona MaddenTreasurer: Francois TessierPRO: Bob HanleyMembership: Dave Harrington

Association of Irish Contract CaterersCarroll Food services4 Thorncastle streetRingsend, Dublin 4T: 01 668 6095

Chairman: Kenneth Carroll

Association of Irish Professional Conference Organisersc/o Abbey Conference & Corporate City Gate 22 Bridge street Lower Dublin 8 T: 01 648 6103F: 01 648 6109 E: [email protected] W: www.aipco.ie

Secretary: Marina Finn

B&B IrelandBelleek Road, Ballyshannon, Co. DonegalT: 071 98 22222E: [email protected]: www.bandbireland.com

Chief Executive: Helena HealyChairperson: Margaret Cahill

Bartenders Association of IrelandPresident: Andrew O’Gorman, 104, Calderwood Road, Griffith Avenue, Dublin 9T: 087 791 2262E: [email protected] W: www.bartender.ie

Honorary Treasurer: Declan Byrne

Catering Equipment Association Confederation HouseAdministrative Offices84-86 Lower Baggot stDublin 2

CEA Executive: Neil McGowanT: 01 605 1669E: [email protected]: www.cea.ie

Chairman: Michael FlanneryMichael Flannery Catering Equipment LtdT: 01 451 1915E: [email protected]

Vice Chairperson: Julie Morrisseystephens Catering Equipment Co LtdT: 01 505 2515E: [email protected]

Secretary: Liam MongeyT: 01 424 0600/087 126 9284E: [email protected]

Treasurer: John WalshT: 01 202 70774E: [email protected]

Management Committee MembersDerek CaswellKraft Foods Ireland LtdT: 01 605 2600E: [email protected]

Eamon WardHugh Jordan & Co LtdT: 01 862 7200E: [email protected]

Brian BradyBroderick Bros LtdT: 01 429 1500E: [email protected]

Drewry PearsonMarco Beverage LtdT: 01 295 2674E: [email protected]

Anthony CooneyAutobar VendingT: 01 623 9884E: [email protected]

Larry smithCalor GasT: 01 450 5000E: [email protected]

Catering Management Association of Ireland President: Emer Bent, Patient Food services Manager, AMNCH, Tallaght, Dublin 24T: 01 414 2971E: [email protected]

Honorary Secretary: Mary Flynn, Catering Manager, Beaumont Hospital, Dublin 9T: 086 327 8596 E: [email protected]

Association Secretary: Mary Moriarty, Deputy Catering Manager, Midlands Regional Hospital, Mullingar, Co WestmeathT: 044 939 4205E: [email protected]


INDUSTRY CONTACTS

Treasurer: Mary Dowling, Catering Manager, Barossa, Ten Acre, Kilrane, Rosslare Harbour, Co WexfordT: 087 657 9297 E: [email protected]

Assistant Treasurer: Ann Casey, Catering Officer, Mercy Hospital, Granville Place, CorkT: 052 67357E: [email protected]

PRO: Helena O’Brien, Catering Manager, st stephen’s Hospital, Glanmire, Co CorkT: 021 485 8538E: [email protected]

Committee:Kay Fleming, Catering Manager, Beaumont Hospital, Dublin 9 T: 087 954 8504 E: [email protected]

Margaret Kenny, Catering Manager, James Connolly Memorial Hospital, Blanchardstown, Dublin 15T: 01 646 5157 E: [email protected]

Declan Belton, Catering Manager, st Mary’s Hospital, Phoenix Park, Dublin 20T: 01 625 0371E: [email protected]

Donncha Walsh, Assistant Governor, Irish Prison service, IDA Business Park, Ballinalee Road, LongfordT: 087 251 4220E: [email protected]

Ailish Doyle, Catering Manager, Our Lady’s Hospice, Harold’s Cross, Dublin 6WT: 087 126 3819E: [email protected]

COACH TOurISM & TrANSPOrT COuNCIl OF IrElAND6th Floor, O’Connell Bridge House, D’Olier street, Dublin 2T: 086 020 9727E: [email protected]

Chief Executive: Gerry Mullins

EurO-TOquES IrElAND11 Bridge Court City Gatest Augustine streetDublin 8T: 01 677 9995E: [email protected]: www.euro-toques.ie

Secretary General: Ruth HegartyCommissioner-General: Feargal O’Donnell, The Fatted Calf, Glasson, Athlone, Co WestmeathAssistant Commissioner-General: Gearoid Lynch, The Olde Post Inn, Cloverhill, Co CavanFounder 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, Lisloughrey Lodge, Cong, Co Mayostephen Gibson, Pichet Restaurant, 14-15 Trinity street, Dublin 2

FOOD SAFETY PrOFESSIONAlS ASSOCIATIONW: www.fspa.ie

Chairperson: Lorraine Oman, Ashby Food safety AssociationT: 087 248 2941E: [email protected]

Secretary: Martin Lynch, Hospitality solutionsT: 087 244 9747E: [email protected]

Treasurer: Elizabeth McGrath, Food safety Management systemsT: 086 609 4040E: [email protected]

PRO: Mary Daly, Mary Daly & AssociatesT: 087 919 8168E: [email protected]

Hospitality Sales and Marketing Association International (HSMAI) Ireland ChapterBoard MembersAlex GibsonDIT College of Arts & TourismT: 01 402 4461E: [email protected]

stephen WilliamsAvvioT: 061 335 680 E: [email protected] Ciaran DelaneyMeetingsbooker.comT: 01 443 4632E: [email protected]

Michelle ConaghanNet AffinityE: [email protected] Adrian sherryBewleys/Moran HotelsT: 01 459 3650 E: [email protected] Cyril McAreeHotel & Restaurant TimesE: [email protected]

Aisling PurcellIndependent News & MediaE: [email protected]

Tim MageeHost PRT: 01 855 8500E: [email protected]

IrISH ACCOMMODATION SErvICES INSTITuTEPresident: Ines Guerra, Carlton Hotel Dublin AirportT: 087 645 2867E: [email protected]

Vice President: Mary Flannery, Ashford CastleT: 087 633 1773E: [email protected]

Secretary: Josephine Ryan, Red Cow Moran HotelT: 087 231 2262E: [email protected]

Assistant Secretary: Catherine Cerna, Carlton Hotel KinsaleT: 087 297 9599E: [email protected]

Treasurer: Louise Duggan, Moran silver springs HotelT: 085 840 5828E: [email protected]

Assistant Treasurer: Kathleen Heraghty, Harvey’s Point Country HotelT: 086 809 5741E: [email protected]

HOTEL & CATERING REVIEW ❖ DIRECTORy & BuyERs GuIDE 2010-2011 17

INDUSTRY CONTACTS

Newsletter: Trish CollinsT: 087 317 5874E: [email protected]

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

Membership: Ingrid McGovern, stewarts HospitalT: 087 771 6374E: [email protected]

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

Melanie Monte, Menlo Park HotelT: 091 761122E: [email protected]

Public Relations: Rita Kilroy, EcolabT: 087 6350873E: [email protected]

Membership: Hannah Duignan, Lough Rynn Castle HotelT: 086 0635578E: [email protected]

Georgina Kelly, Armagh City HotelT: +44(0)2837518888E: [email protected]

sharon O’shaughnessy, Killeshin HotelT: 086 3496181

IrISH GOlF & CluB MANAGErS ASSOCIATIONc/o The stephen’s Green Hibernian Club9 st stephen’s GreenDublin 2President: Hilary MaddenT: 021 484 1376E: [email protected]: Ray MooneyT: 01 677 4744E: [email protected]

IrISH GuIlD OF SOMMElIErSW: www.irishguildofsommeliers.iePresident: Mary O’ Callaghan,E: [email protected] President: Barry GoegheganTreasurer: Joan DempseySecretary: Andrew O’ Gorman104 Calderwood Road,Griffith Avenue, Dublin 9T: 087 791 2262E: [email protected]

Trustees: John Merry, Emmet FitzgeraldCouncil Members: Catherine Griffith, Harriet Connolly, James Tighe, James Murphy, Liam Campbell, Oliver Murtagh, Gerry Kennedy, John Rigby, Peter Corr, Franklin Fernandez

IrISH HOSPITAlITY INSTITuTE8 Herbert LaneDublin 2T: 01 662 4790F: 01 662 4789E: [email protected]: www.ihi.ie

President: shane Cookman FIHI, Managing Director, Fylan CollectionDeputy President: Fergal O’Connell MIHI, Fitzwilliam Hotel Chief Executive: Natasha Kinsella MIHIChairperson of College of Fellows: Dick Bourke FIHIChairperson Young IHI: Anne O’Regan MIHI, PREM GroupCompany Secretary: Brian Fahy FIHI, Action RecruitmentTreasurer: Matthius Muller FIHI, Abbeycourt HotelEvents Executive: Lyndsey Campbell Skillnet Network Manager: Niamh Morgan

NATIONAL COUNCILMaurice Bergin FIHI, HsC Ltdstephen Dudley MIHI, Fáilte IrelandNicky Logue MIHI, Fitzpatrick’s Castle Hotel, DublinClem Ryan MIHI, Dublin Institute of Technologystephen Williams MIHI, AvvioClare McLeod MIHI, Tourism IrelandGlenn Valentine MIHI, The Doyle CollectionAidan Ryan MIHI, The Royal Marine Hotelyvonne Brady MIHI, Hilton Hotels IrelandMichelle Conaghan MIHI, NetAffinity

IrISH HOTElS FEDErATION Irish Hotels Federation 13 Northbrook RoadDublin 6T: 01 497 6459F: 01 497 4613E: [email protected]: www.ihf.iewww.irelandhotels.com

Chief Executive: Tim FennIHF Staff: Anne Lee, Lisa Kearney,

Nuala McLoughlin, Miriam young, Ronan smyth, stephanie Howard and Joy Bradley

NATIONAL COUNCIL 2010President: Paul Gallagher Vice Presidents: Joseph Dolan and Michael RosneyHonorary Treasurer: stephen McNally Past Presidents: Matthew Ryan, Annette Devine, Richard Bourke, Jim Murphy, Mary Fitzgerald

Elected Members: Martin CassidyMartin ManganTerry McCoyBernadette RandlesColin AhernMartin HolohanBreda KeaneJohn Bourke

Co-opted Members: Conor O’KaneJohn RafteryColm Nevilleseamus Daly

Branch Representatives

CORKChairperson: John O’FlynnRepresentative: Andrew Phelan

DONEGALChairperson: Michael NaughtonRepresentative: Cormac Walsh

DUBLINChairperson: Neil LaneRepresentative: stephen Hanna

GALWAYChairperson: Paul GillRepresentative: siobhan Burke

KERRYChairperson: sean O’DriscollRepresentative: Frank slattery

MAYOChairperson: Fergal RyanRepresentative: Darren Madden

MIDLANDSChairperson: Joe O’BrienRepresentative: Matt O’Connor

MOURNE/BOYNE/LAKESChairperson: Aogan DunneRepresentative: Tony Walker

SHANNONChairperson: Michael VaughanRepresentative: Ivan Tuohy


INDUSTRY CONTACTS

SLIGO/LEITRIM/NORTH ROSCOMMONChairperson: Fergus O’DonovanRepresentative: Ciaran ReidySOUTH EASTChairperson: Damian LynchRepresentative: Aidan Quirke

WICKLOWChairperson: Cormac O’sullivanRepresentative: Daniel Corbett

IrISH ITAlIAN CHIPPErS ASSOCIATIONW: www.itica.iePresident: Mario Aprile Vice President: Peter Borza Secretary: Renata Matassa

IrISH NIGHTCluB INDuSTrY ASSOCIATION35 Harcourt streetDublin 2T: 01 478 8000E: [email protected]: www.inia.ie

Chief Executive: Barry O’sullivanChairman: Oliver HughesTreasurer: shane Campbell

IrISH SElF CATErING FEDErATIONArklow, Co WicklowT: 0818 300 186E: [email protected]: www.iscf.ie

Chairperson: John O’ConnellTreasurer: Michael Brennan

IrISH TOurIST INDuSTrY CONFEDErATION17 Longford TerraceMonkstownCo DublinT: 01 284 4222E: [email protected]: www.itic.ie

Chairman: Tom HaugheyChief Executive: Eamonn McKeonMembers: 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), Ireland’s Blue Book (Associate Member), 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, Tourism Ireland, Vintners’ Federation of Ireland, Waterford Crystal Visitor Centre

IrISH TrAvEl AGENTS ASSOCIATION32 south William street, Dublin 2T: 01 679 4179E: [email protected]: www.itaa.ie

President: Pat DawsonChief Executive: simon NugentTreasurer: Clare Dunne

INCOMING TOur OPErATOrS ASSOCIATIONPO Box 65BrayCo. WicklowT: 01 286 1113F: 01 286 1107W: www.irishtouroperators.comE: [email protected]

Chief Executive: Ruth Andrews, ITOAT: 01 286 1113President: Jane Magnier, Abbey ToursTreasurer: Fiona O’sullivan, Custom IrelandCommittee Members: Catherine Reilly, Brendan Vacations IrelandBrian Murray, Aspects of IrelandGerry Nicholls, Ovation Groupstephen Cotter, CIE Toursyvonne Colucci, Odyssey International

lICENSED vINTNErS ASSOCIATIONAnglesea HouseAnglesea RoadBallsbridgeDublin 4T: 01 668 0215E: [email protected]: www.lva.ie

Chief Executive: Donall O’KeeffeChairman: Niall Lawless

THE NATIONAl HYGIENE PArTNErSHIPAbbey Court; Block B Lower Abbey streetDublin 1 W: www.nhp.ieIndependent Chairman: Denis TuckerT : 01 448 0614E: [email protected]

Independent Trustees: Tony Prendergast, Principal Environmental Health Officer, Health service ExecutiveT: 01 460 9600 E: [email protected]

Ray Ellard, Food safety Authority of Ireland T: 01 8171300E: [email protected]

Partners: Fáilte Ireland, National standards Authority of Ireland, Food safety Authority of Ireland, Environmental Health Officers Assocation, Irish Hospitality Institute, Excellence Ireland Quality Association, Restaurants Association of Ireland, Food safety Professionals Association, Catering Management Association of Ireland, Good Food Ireland, Vintners Federation of Ireland

Associate Members: safefood, Irish Hotels Federation, Irish sea Fisheries Protection Authority, Ashdown Food Research Centre

NOrTHErN IrElAND HOTElS FEDErATIONThe McCune Building,1 shore Road, Belfast BT15 3PGTel: +44 (0)28 9077 6635 E: [email protected]: www.nihf.co.uk

President: Eugene McKeeverChief Executive: Janice GaultOffice Director: John stuartProject Executive: Nicola Daly

NOrTHErN IrElAND SElF CATErING HOlIDAY ASSOCIATIONBelfast Business CentreCathedral House, 23-31 Waring street,Belfast BT1 2DXT: +44 (0)28 9043 6632E: [email protected]: www.nishca.com

President: Monica Curran


INDUSTRY CONTACTS

NOrTHErN IrElAND TOurIST BOArDst Anne’s Court, 59 North street,Belfast 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 Cully

THE PANEl OF CHEFS IrElAND c/o CEAConfederation House84-86 Leeson streetDublin 2E: [email protected]: www.panelofchefsireland.com

President: Myles MoodyE: [email protected]

Vice President: Eoin O DonnellE: [email protected]

National Secretary: Patrick BradyE: [email protected]

National Treasurer: Liam HoreE: [email protected]

National Membership: William RochfordE: [email protected]

National PRO & Marketing: Alan FitzmauriceE: [email protected]

Leinster Chairman: Michael EganE: [email protected]

South East Chairman: Nigel CloneyE: [email protected]

Munster Chairman: David MageeE: [email protected]

Western Chairman: Morris McCarthyE: [email protected]

North-West Chairman: sylvester DolanE: [email protected]

quICk SErvICE FOOD AllIANCE37 Cook st,Cork CityT: 021 427 9138E: [email protected]: www.qsfa.ie

Chairman: John GraceT: 087 298 8619

rESTAurANTS ASSOCIATION OF IrElAND11 Bridge Court,City Gate, st Augustine street,Dublin 8T: 01 677 9901F: 01 671 8414E: [email protected]: www.rai.ie

President: Paul Cadden

A member of European of Catering Equipment Manufacturers


Vice President: Erik Robson Chief Executive: Adrian Cummins

COUNCIL 2010Paul Cadden, sabaErik Robson, Ely Wine BarAngela Davis, yeats TavernPadraig Og Gallagher, Gallaghers Boxty HouseTrevor McCarthy, Woodlands House Hotel Gina Murphy, Hugo’s RestaurantMichael Ryan, Isaac’s Restaurantsinead Lambert Barosso, sol Rio RestaurantJulie Cox, Beaufield Mews RestaurantPadraic Frawley, Aubars Bar & Restaurant Paula Moran, sirocco’sAoife Healy, EllaFergus O’Halloran, The TwelveAdrian O’sullivan, The TankardBrian Fallon, Fallons of KilcullenPat O’Leary, Wok & Roll Ray Mooney, stephen’s Green Hibernian ClubGearoid Lynch, The Olde Post InnPaul Byrne, Zuni

Branch Chairpersons

NORTH EASTERN

Aoife HealyWESTERNFergus O’HalloranKERRYAdrian O’sullivanMIDLANDSBrian Fallon CORKPat O’LearyDUBLINRay MooneyNORTHWESTGearoid LynchSOUTHEASTPaul Byrne

SErvICES INDuSTrIAl PrOFESSIONAl TECHNICAl uNION (SIPTu)Hotels, Restaurants & Catering BranchsIPTuLiberty HallEden QuayDublin 1T: 01 858 6455F: 01 878 0087E: [email protected]

Branch Organiser: Pat WardT: 087 228 3484

Administrative Assistant: Andrea Holmes

SkAl INTErNATIONAl IrElANDNational President: Nora Cronin (Cork) National Vice President: Margaret Cronin (Dublin) National Secretary: Tom O’Dwyer (Galway) National Treasurer: Joe Collins (Dublin) International Councillor: Ian Dodson (shannon) National PRO: Frank Corr (Dublin) Membership Development Officer: Angela Dillon (Dublin) Ex-Officio: Geraldine Rosney (Kerry) CLUB PRESIDENTS: Dublin: Douglas Jordan Galway: Dan Murphy Kerry: Jason Clifford Shannon: John McLaughlin Cork: Norina O’Callaghan Mayo: Barney Clark North West: Rosaleen Maher Lakelands: Ray Byrne

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.

Largest supplier of all types of Keycards and Wallets

both Generic and Personalised

Glyn WellsHotel Keycards Limited

Unit 9 Ridgeview Commercial Centre, Monavally, Tralee, Co Kerry, Ireland

T: 066 7123842 F: 066 7123853 M: 087 2302334E: [email protected]: www.hotelkeycards.net

INDUSTRY CONTACTS

Full –Time courses in Hotel Catering & Tourism, Travel Studies and Management & Marketing in TourismPart –Time National Certificate in Professional Cookery Apprenticeship Programme

Crumlin College is a major provider of courses for the Hospitality and Tourism Industry. Our courses are committed to excellence in all aspects of Tourism and Catering, to prepare students for the high standards demanded by the industry. This is your opportunity to gain an industry recognised Qualification and advance your career in our state of the art facilities.

Awarding Bodies for all the above Courses are:Further Education Training & Awards Council (FETAC) Level 5 & 6Failte Ireland Tourism Awareness AwardLondon City & Guilds (Culinary Arts 7065)International Academy of Travel (IAOT)

For further details contact:Mark Leonard, Head of Catering DepartmentCrumlin College of Further Education, Crumlin Road, Dublin 12Tel: 01 4540662 Ext: 142 Web: www.crumlincollege.ie


AIrPOrTSBelfast City AirportT: 0044 289 093 90093W: www.belfastcityairport.comBelfast International AirportT: 0044 289 448 4848W: www.belfastairport.comCork AirportT: 021 431 3131W: www.corkairport.comDublin AirportT: 01 814 1111W: www.dublinairport.comDerry AirportT: 0044 287 181 0748W: www.cityofderryairport.comGalway AirportT: 091 755 569W: www.galwayairport.comKerry AirportT: 066 976 4644W: www.kerryairport.comKnock AirportT: 099 936 8100W: www.irelandwestairport.comShannon AirportT: 061 712 000W: www.shannonairport.comSligo AirportT: 071 916 8280W: www.sligoairport.comWaterford AirportT: 051 846 600W: www.waterfordairport.com

BuSBus ÉireannT: 01 830 2222W: www.buseireann.ieDublin BusT: 01 873 4222W: www.dublinbus.ie

FErrYBelfast HarbourT: 0044 289 055 4422Cork HarbourT: 021 427 3125W: www.portofcork.ieDublin PortT: 01 887 6000W: www.dublinport.ieDun Laoghaire PortT: 01 280 8681W: www.dlharbour.ieLarne HarbourT: 0044 28 2887 210Rosslare PortT: 053 22522

rAIlIarnród ÉireannT: 01 703 2358W: www.irishrail.ieNI RailwaysT: 0044 289 066 6630W: www.nirailways.co.uk

TrAvEl POrTSIrish Aviation AuthorityT: 01 671 8655W: www.iaa.ie

SPECIAlITY COFFEE ASSOCIATION OF EurOPE IrISH CHAPTErc/o Marco Beverage systemsunit 63D Heather Roadsandyford Industrial Estate, Dublin 18

Chairman: Joseph smithT: 01 295 2674E: [email protected]

Treasurer: Drewry Pearson

National Coordinator: Jackie Malone T: 087 931 0116E: [email protected]

SOCIETE lES ClEFS D’OrPresident: Martin Mulholland, Europa Hotel, BelfastE: [email protected]

Vice-President (President d’honneur-Comite des Sages): Denis O’Brien, The shelbourne Hotel E: [email protected]

Paul Fitzsimons, The Burlington HotelE: [email protected]

Assistant Secretary: Ankur Bagga, Clontarf Castle

E: [email protected], [email protected]

Treasurer: Tom O’Flynn

Assistant Treasurer: Rhys Whalen

International Delegate: Robbie Devine, The Fitzwilliam Hotel,E: [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

BUSINESSPROPOSITION


INDUSTRY CONTACTS

Great FishinG houses oF irelandc/o PO Box 283GalwayE: [email protected]: www.irelandflyfishing.com

Great national hotelsQuin Road Business Park,Ennis,Co ClareManaging director: David Byrnet: 065 686 2001W: www.greatnationalhotels.com

Green Book oF ireland17 Cloister WayBlackrockCo DublinMarketing Manager: Ben Deanet: 01 278 0890E: [email protected]: www.greenbook.ie

Good Food irelandBallykelly HouseDrinaghCo WexfordManaging director: Margaret Jeffarest: 053 915 8693F: 053 915 8688E: [email protected]: www.goodfoodireland.ie

heritaGe islandMarina House11-13 Clarence streetDun LaoghaireCo Dublint: 01 205 4998E: [email protected]: www.heritageisland.com

houses, Castles and Gardens oF ireland16A Woodlands ParkBlackrockCo Dublinchairman: Bartle D’Arcysecretary: Colette sculliont: 01 288 9114

E: [email protected]: www.castlesgardensireland.com

ireland’s Blue Book7–8 Mount st CrescentDublin 2director and secretary: Ken HealyMarketing Manager: Michelle Maguiret: 01 676 9914E: [email protected]: www.irelandsbluebook.com

irish Country hotels/Manor house hotels1 sandyford Office ParkFoxrockDublin 18sales and Marketing director: Roisin Wallacet: 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

north & West Coast links9 An FuaranMoycullenCo Galwayt: 091 868 642E: [email protected]: www.northandwestcoastlinks.com

PreMier Guesthouses oF irelandBracken CourtBracken RoadsandyfordDublin 18t: 01 293 3020E: [email protected]: www.premierguesthouses.com

Private irelandc/o No. 1 Pery squareLimerickt: 061 311182E: [email protected]: www.privateireland.com

seleCt hotels oF irelandshannon BuildingsMallow RoadCorkManaging director: Derry Cronint: 061 440 440E: [email protected]: www.selecthotelsireland.com

the hidden irelandPO Box 31WestportCo Mayot: 098 66650/01 662 7166E: [email protected]: www.hiddenireland.com

MarKEtinGGroUPs

NOTES


INDUSTRY CONTACTS

dePartMent oFaGriCulture and FoodAgriculture HouseKildare streetDublin 2t: 01 607 2000locall: 1890 200510*W: www.agriculture.gov.ieE: [email protected]

dePartMent oFCoMMuniCations, enerGy and natural resourCes29-31 Adelaide RoadDublin 2t: 01 678 2000locall: 1890 449900F: 01 678 2449E: [email protected]: www.dcenr.gov.ie

dePartMent oFCoMMunity, eQuality and GaeltaCht aFFairsDún Aimhirgin43-49 Mespil Road,Dublin 4t: 01 647 3000locall: 1890 474 847F: 01 647 3051E: [email protected]: www.pobail.ie

dePartMent oF eduCation and sCienCeMarlborough streetDublin 1t: 01 89 6400E: [email protected]: www.education.ie

dePartMent oFenterPrise, trade andinnovation23 Kildare streetDublin 2t: 01 631 2121locall: 1890 220222 F: 01 631 2827E: [email protected]: www.deti.ie

dePartMent oFenvironMent, heritaGeand loCal GovernMentCustom HouseDublin 1t: 01 888 2000locall: 1890 202021F: 01 888 2888W: www.environ.ie

dePartMent oF FinanCeGovernment Buildingsupper Merrion streetDublin 2t: 01 676 7571locall: 1890 661010F: 01 678 9936E: [email protected]: www.finance.gov.ie

dePartMent oF healthand ChildrenHawkins HouseHawkins streetDublin 2t: 01 635 4000F: 01 635 4900E: [email protected]: www.dohc.ie

deartMent oF JustiCeand laW reForM94 st stephen’s GreenDublin 2t: 01 602 8202locall: 1890 221227F: 01 661 5461E: [email protected]: www.justice.ie

dePartMent oF soCialProteCtionÁras 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 227227F: 01 619 4258E: [email protected]: www.taoiseach.gov.ie

dePartMent oFtourisM, Culture and sPort23 Kildare streetDublin 2t: 01 631 3800locall: 1890 383 0000F: 01 661 1201E: [email protected]: www.arts-sport-tourism.gov.ieandNew Road, KillarneyCo Kerryt: 064 662 7300locall: 1890 273 000

dePartMent oFtransPortTransport HouseKildare streetDublin 2t: 01 670 7444locall: 1890 443311F: 01 631 3800E: [email protected]: www.transport.ie

*Locall: Outside local area

GoVErnMEntdEPartMEnts

NOW THE… NO.4 LAGER BRAND

NATIONALLY*

NO.1 LAGER BOTTLE IN THE ON TRADE* NEW HEAVYWEIGHT ADVERTISING CAMPAIGN

EXCITING NEW IN-OUTLET VISIBILITY1,000 NEW COORS LIGHT COUNTERMOUNTS

CONTACT YOUR HEINEKEN IRELAND REP TO FIND OUT HOW COORS LIGHT CAN INCREASE YOUR SALES THIS YEAR

Enjoy COORS LIGHT Sensibly. Visit

*SOURCE: AC NIELSEN YTD MAY 2010


Shop ’Til You DropThe essential buyers guide

27 Food29 Catering Equipment36 Bar & Drink37 Health & Safety39 Design & Build40 Services41 Brand Index48 Company Index

NOW THE… NO.4 LAGER BRAND

NATIONALLY*

NO.1 LAGER BOTTLE IN THE ON TRADE* NEW HEAVYWEIGHT ADVERTISING CAMPAIGN

EXCITING NEW IN-OUTLET VISIBILITY1,000 NEW COORS LIGHT COUNTERMOUNTS

CONTACT YOUR HEINEKEN IRELAND REP TO FIND OUT HOW COORS LIGHT CAN INCREASE YOUR SALES THIS YEAR

Enjoy COORS LIGHT Sensibly. Visit

*SOURCE: AC NIELSEN YTD MAY 2010

Last year’s Arthur’s Day® celebrations captured the imagination of the entire country creating one of the on trade’s largest footfall occasions of 2009 as the nation flocked to the pub to ‘Raise a Guinness’ to Arthur. Consumers loved Arthur’s Day® with a staggering 92% wanting to see it again.*

This year the worldwide celebration will again begin at 17:59 (GMT) on Thursday, 23rd September, when consumers will have the opportunity to see some of the music industry’s biggest names in studio venues as well as a variety of other artists in the intimate surroundings of traditional pubs throughout Dublin, Galway and Cork.

Arthur’s Day® will again be supported with a heavyweight advertising campaign including TV, outdoor, press, radio and digital.

Don’t miss out on this exciting opportunity to boost your sales, maximize profits and encourage customers into your pub to ‘Raise a Guinness’ to Arthur on 23rd September.

Start planning your night now!

*Source: Millward Brown Lansdowne, December 2009

ARTHUR’S DAYIS BACK FOR 2010

The GUINNESS word and associated logos are registered trade marks. © Guinness & Co 2010

THURS 23RD SEPTEMBER

®


FOOD SUPPLIERS

BakeryBWG FoodserviceDairyland CuisineExcellence LtdJacob Fruitfield Food GroupLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPain Delice LtdPallas Foodsshamrock Foodsstafford Lynch LtdThe Blue Haven Food Counilever Foodsolutions Ireland

CerealsBWG FoodserviceE. Flahavan and sons LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas Foodsshamrock Foodsstafford Lynch Ltd

CheeseBWG FoodserviceDairyland CuisineExcellence LtdKeelings CateringLittle Italy LtdLynas Foodservice LtdMusgrave Foodservices

Chilled FoodsBWG FoodserviceDairyland CuisineKeelings CateringKerryfreshLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPain Delice LtdPallas FoodsPan Euro FoodsThe Blue Haven Food Co

ChoColateBWG FoodserviceExcellence LtdJacob Fruitfield Food GroupLynas Foodservice LtdMusgrave FoodservicesOdaios Foods

CondiMentsBlenders LtdBWG FoodserviceDairyland CuisineExcellence LtdHJ Heinz Company (Ireland) LtdJacob Fruitfield Food GroupLittle Italy LtdMusgrave FoodservicesOdaios FoodsPallas Foods

Premier Foods Irelandstafford Lynch LtdThe Blue Haven Food Counilever Foodsolutions Ireland

CookinG WineBWG FoodserviceDairyland CuisineExcellence LtdGourmet Classic LtdLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsPan Euro Foodsstafford Lynch Ltd

dairyBWG FoodserviceDairyland CuisineKeelings CateringKerryfreshLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsPan Euro Foodsunilever Foodsolutions Ireland

dessertsBWG FoodserviceExcellence LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPain Delice LtdPallas FoodsPremier Foods Irelandshamrock FoodsThe Blue Haven Food Co

Fresh FoodsPan Euro FoodsBWG FoodserviceDairyland CuisineKeelings CateringKerryfreshLynas Foodservice LtdMusgrave FoodservicesOdaios Foods

Frozen FoodsBWG FoodserviceLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPain Delice LtdPallas FoodsPan Euro Foods

FruitBWG FoodserviceExcellence LtdKeelings CateringLynas Foodservice Ltd

Musgrave FoodservicesPallas FoodsPan Euro Foodsshamrock Foodsstafford Lynch Ltd

iCe CreaMBWG FoodserviceDairyland CuisineLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas Foodsunilever Foodsolutions Ireland

inGredientsBWG FoodserviceDairyland CuisineE. Flahavan and sons LtdExcellence LtdLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPain Delice LtdPallas FoodsPremier Foods Irelandstafford Lynch Ltdunilever Foodsolutions Ireland

JuiCe drinksBWG FoodserviceDairyland CuisineKeelings CateringLittle Italy LtdLynas Foodservice LtdMusgrave Foodservices

MeatBWG FoodserviceKerryfreshLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPain Delice LtdPallas Foods

oilsBWG FoodserviceDairyland CuisineExcellence LtdKeelings CateringLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsPan Euro FoodsPremier Foods IrelandThe Blue Haven Food Co

orGaniC ProduCeBWG FoodserviceE. Flahavan and sons LtdExcellence Ltd

Keelings CateringLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPan Euro Foodsshamrock FoodsThe Blue Haven Food Co

PastaBWG FoodserviceE. Flahavan and sons LtdExcellence LtdKeelings CateringLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPan Euro Foodsshamrock FoodsThe Blue Haven Food Counilever Foodsolutions Ireland

PastriesBWG FoodserviceDairyland CuisineLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsThe Blue Haven Food Co

PoultryBWG FoodserviceKerryfreshLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsPan Euro Foods

Pre-PreParedBWG FoodserviceKeelings CateringKerryfreshLynas Foodservice LtdMusgrave FoodservicesPallas FoodsPan Euro Foodsstafford Lynch Ltd

Preserves/MarMaladesBWG FoodserviceDairyland CuisineExcellence LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsPan Euro FoodsThe Blue Haven Food Co

riCeBWG FoodserviceExcellence LtdLittle Italy LtdLynas Foodservice Ltd


FOOD SUPPLIERS

Sales & Operations Manager:DENIS KELLYTel: +353 87 2522016

National Account Manager:PAUL MCBRIDETel: +353 87 7980677

Marketing Manager:ORLAITH WHELANTel: +353 87 6884243

Executive Development Chef:BEN MCGINNTel: +353 87 2512979

KERRYFRESH IS A DIVISION OF

a fresh approach

At Kerryfresh, we know what today’sIrish consumers are looking for,and we’re ready to help you deliver this to them in a fast, efficient and profitable way.

LcCall: 1890 560 960 Email: [email protected] Website: www.kerryfresh.ie

• Sandwich fillers• Salads• Cooked meats• Chicken pieces, fillets & kebabs• Hot breakfast foods• Ready meals & side dishes

• Savoury pastries• Panini• Soups• Cheese & spreads• Sauces & dressings• Confectionery

kerryfresh.indd 1 29/05/2009 12:44:50

Mars Ireland FoodserviceMusgrave FoodservicesPallas FoodsPan Euro Foodsshamrock Foodsstafford Lynch Ltdunilever Foodsolutions Ireland

sauCesBlenders LtdBWG FoodserviceDairyland CuisineExcellence LtdJacob Fruitfield Food GroupLittle Italy LtdLynas Foodservice LtdMars Ireland FoodserviceMusgrave FoodservicesPallas FoodsPan Euro FoodsPremier Foods Irelandshamrock Foodsstafford Lynch LtdThe Blue Haven Food Counilever Foodsolutions Ireland

seaFoodBWG FoodserviceDairyland CuisineExcellence Ltd

Musgrave FoodservicesPallas FoodsPremier Foods Irelandshamrock FoodsThe Blue Haven Food Co

souPsBWG FoodserviceDairyland CuisineExcellence LtdMusgrave FoodservicesPallas FoodsPremier Foods Irelandshamrock FoodsThe Blue Haven Food Counilever Foodsolutions Ireland

sPeCiality FoodsBWG FoodserviceExcellence LtdKerryfreshLittle Italy LtdLynas Foodservice LtdMars Ireland FoodserviceMusgrave FoodservicesOdaios FoodsPallas FoodsPan Euro Foodsshamrock Foodsstafford Lynch Ltd

The Blue Haven Food Co

stoCk and JusBlenders LtdBWG FoodserviceExcellence LtdLynas Foodservice LtdMusgrave FoodservicesPallas FoodsPremier Foods Irelandunilever Foodsolutions Ireland

veGetaBlesBlenders LtdBWG FoodserviceExcellence LtdLynas Foodservice LtdMusgrave FoodservicesPallas FoodsPremier Foods Ireland


CALIBRATION

CaliBration oF eQuiPMentCombico LtdMulcahy Technical services

CATERING EQUIPMENT

BakinG eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

ChiP and veGetaBle Cutters & PeelersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical services

Musgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

ConFeCtionery & Patisserie eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

CreaM-WhiPPinG eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Cutlery PolishersBunzl McLaughlin

Combico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

douGh MixersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

extraCtor CanoPiesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

CATERING EQUIPMENT SUPPLIERS

WE SELL LINEN. NEXT DAY DELIVERYUnit 6, Finglas Business Centre, Jamestown Road, Dublin 11

T: 00 353 1 864 6412 F: 00 353 1 811 0719E: [email protected] W: www.linendirect.ie


Food ProCessorsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

FuelsBunzl McLaughlinFlo GasNisbetsstephens Catering Equipment

General CaterinG eQuiPMent suPPliesBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

iCe CreaM/sorBet and yoGhurt MakinG eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

kitChen suPPliesBunzl McLaughlinCorcoran Food Equipment Ltdearth 2 earth/Thorn Environmental LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNilfiskNisbetsstephens Catering Equipment

MinCersBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

oil-FilterinG eQuiPMentCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

Pasta-MakinG & CookinG eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

Pizza eQuiPMent Bunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

salad & veGetaBle WashersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

sandWiCh toastersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

sCalesBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

shreddinG / sliCinG & diCinG MaChinesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

stainless steel FaBriCatorsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

takeaWay and delivery BaGsBunzl McLaughlinKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

toastersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

vaCuuM PaCkinGBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

WaFFle MaChinesBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

COOKING APPLIANCES

BanQuetinG systeMsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

BarBeCuesBunzl McLaughlinCorcoran Food Equipment LtdFlo GasKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd



BesPoke ranGesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

CoMBination ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave Foodservicesstephens Catering Equipment

ConveCtion ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

Conveyor ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

deeP-Fat FryersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

eleCtriC ranGesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

Fast Food eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical services

Musgrave FoodservicesNisbetsstephens Catering Equipment

Food WarMersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

ForCed-air-ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering EquipmentWhitkil Ltd

Fry toPs and Char-GrillsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

Gas ranGesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdFlo GasKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

Grills and GriddlesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

holdinG CaBinetsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave Foodservicesstephens Catering Equipment

induCtion eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

kettlesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

kettles - tiltinGBunzl McLaughlinMulcahy Technical servicesCombico LtdCorcoran Food Equipment LtdKaterbay LtdNisbetsstephens Catering Equipment

MiCroWave CoMBination ovensBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

MiCroWave ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Pastry and Bakery ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering EquipmentWhitkil Ltd

Pizza ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd



Pressure CookersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave Foodservicesstephens Catering Equipment

Pressure FryersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical services

reGeneration ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

rotisseriesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay Ltd

Mulcahy Technical servicesstephens Catering Equipment

salaMandersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

sMokinG/CurinG ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

steaMersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

tandoori ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

teMPerature MeasureMentsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

Wood BurninG ovensBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

COOKWARE & UTENSILS

ChoPPinG Boards/BloCksBunzl McLaughlin


Energy Solutions

FlogasThe Choice of CateringProfessionals

For those in the catering trade, it’sno secret that nothing beats cooking

with a real flame. Most chefs preferto cook with gas, but only the best

cook with Flogas! The easy-to-control,clean, instant versatility of gas is a joy to

work with, so it’s little wonder that award-winning chef Neven Maguire uses Flogas at

MacNean House & Restaurant in Blacklion, Co. Cavan.

And it’s not just great for cooking! Flogas provides you with instant,economical central heating, hot water, gas fires, and even gas tumbledriers. Now you can enjoy the unique benefits of gas, wherever youwork. With an all-Ireland distribution network, expert technical adviceand dedicated after-sales service, it couldn’t be easier to switch today!

FLOGAS ENERGY SOLUTIONS

Drogheda: 041 983 1041Cork: 021 450 6688www.flogas.ie

Belfast: 028 9073 2611www.flogasni.comwww.bluehavenfoodco.com

Award Winning Seafood Chowder The Blue Haven Seafood ChowderWinner overall Product SHOP 2009

Full Selection of Jam/Marmalade/Salad Dressing/ Chicken Liver Pâté plus Homemade Choc

Chip Cookies and Caramel SliceCommended Best Grocery Product

SHOP 2009

Contact - Loretto 086 173 82 38 Email - [email protected]

An Exciting New Product Range for the Hospitality Industry

News Just in!

We now can o� er

Blue Haven Fish

Pie and Smoked

Salmon Pate from

our list of Products.


Mulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Food ContainersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

kitChen knivesBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

kniFe sharPenersBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Moulds and CuttersBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

oven trays and tinsBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

oven-to-taBleWareBunzl McLaughlinMulcahy Technical servicesMusgrave FoodservicesNisbets

Pastry BoardsBunzl McLaughlinMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Pizza PansBunzl McLaughlinMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Pots and PansBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

traysBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

utensilsBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

WoksBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

DISPOSABLE PRODUCTS

disPosaBle Food ContainersBunzl McLaughlinBWG FoodserviceLynas Foodservice LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsOdaios FoodsPallas Foodsstephens Catering Equipment

disPosaBle naPkinsBunzl McLaughlinBWG FoodserviceLynas Foodservice LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsOdaios FoodsPallas Foodsstephens Catering Equipment

disPosaBle taBleWareBunzl McLaughlin

BWG FoodserviceMulcahy Technical servicesMusgrave FoodservicesNisbetsOdaios FoodsPallas Foodsstephens Catering Equipment

disPosaBle WorkWearBunzl McLaughlinBWG FoodserviceMulcahy Technical servicesMusgrave FoodservicesPallas Foodsstephens Catering Equipment

Fast Food PaCkaGinGBunzl McLaughlinBWG Foodserviceearth 2 earth/Thorn Environmental LtdLynas Foodservice LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsPallas Foodsstephens Catering Equipment

FOOD DISPLAY

alternative servinG dishesBunzl McLaughlinMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Bain-MariesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

BuFFet eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

Counter eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbets



stephens Catering Equipment

CountersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

disPlay CaBinetsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

hot CuPBoardsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

reFriGerated disPlay CountersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

salad BarsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical services

serveries and CarveriesBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

taBle Food heatersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering EquipmentWhitkil Ltd

trolleys and CartsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical services

Nisbetsstephens Catering Equipment

HIRE

CaterinG eQuiPMent hireMulcahy Technical servicesPaul Boksberger Advisory servicesstephens Catering Equipment

REFRIGERATION

Blast Chillers and FreezersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

Bottle-CoolinG systeMsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesMusgrave FoodservicesNisbets

Cold rooMsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

FreezersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

Frozen-CoCktail MakersBunzl McLaughlinMulcahy Technical servicesMusgrave Foodservicesstephens Catering Equipment

iCe Makers and CrushersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Multi-teMPerature reFriGeratorsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

reFriGeratorsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

TABLEWARE

BasketWare and WireWareBunzl McLaughlinMusgrave FoodservicesNisbets

Candles/holders and laMPsBunzl McLaughlinMusgrave Foodservicesstephens Catering Equipment

CeraMiCs and ChinaWareBunzl McLaughlinCombico LtdNisbetsstephens Catering Equipment

CondiMents ContainersBunzl McLaughlinCombico LtdNisbetsstephens Catering Equipment

CroCkeryBunzl McLaughlinCombico LtdMusgrave FoodservicesNisbetsstephens Catering Equipment

CutleryBunzl McLaughlinMusgrave FoodservicesNisbetsstephens Catering Equipment

Glass and CrystalWareBunzl McLaughlinMusgrave FoodservicesNisbets



stephens Catering Equipment

holloWareBunzl McLaughlinNisbetsstephens Catering Equipment

Menu CoversBunzl McLaughlinMusgrave FoodservicesNisbetsstephens Catering Equipmentunited Wine Merchants

PlaCeMats & CoastersBunzl McLaughlinMusgrave FoodservicesNisbetsstephens Catering Equipment

salt and PePPer MillsBunzl McLaughlinMusgrave FoodservicesNisbetsstephens Catering Equipment

servinG dishesBunzl McLaughlinMusgrave FoodservicesNisbetsstephens Catering Equipment

WAREWASHING

Conveyors and WashinG-uP systeMsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

dishWashersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

GlassWasher raCksBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesNisbetsstephens Catering Equipment

GlassWashersBunzl McLaughlinMulcahy Technical servicesNisbetsstephens Catering EquipmentWhitkil Ltd

PotWashersBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering EquipmentWhitkil Ltd

Pre-rinse eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesNisbetsstephens Catering Equipment


Contact the Ireland.com team today

Phone: 01 8279472 Email: [email protected]

Web: www.ireland.com/hotels

Promote your hotel to 450,000 people on Ireland.comLooking for customers?

Hotel_Catering_190_X_67_no_bleed_hotels.indd 1 23/06/2010 17:01:23

NOTES


BAR & DRINK SUPPLIERS

BAR EQUIPMENT

BaCk Bar eQuiPMentBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

Bar ManuFaCturersBunzl McLaughlinCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

Cellar eQuiPMentBunzl McLaughlinKaterbay Ltd

CoCktail eQuiPMentBunzl McLaughlinKaterbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsWhitkil Ltd

Wine aCCessoriesBunzl McLaughlinMulcahy Technical servicesMusgrave FoodservicesNisbets

CoFFee MaChines and aCCessoriesBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMarco Beverage systems LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsRobert Roberts Ltdstephens Catering EquipmentThe Kenco Coffee Company (Kraft Foods Ire. Ltd)united Coffee Ireland

Filter Water disPensersBunzl McLaughlinCombico LtdKaterbay LtdMulcahy Technical servicesMusgrave Foodservicesstephens Catering Equipment

JuiCers and PressersBunzl McLaughlinCorcoran Food Equipment LtdKaterbay LtdMarco Beverage systems LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

soFt drink disPensersBunzl McLaughlin

Katerbay LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Water Boilers and urnsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMarco Beverage systems LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering EquipmentWhitkil Ltd

DRINKBeersBarry & FitzwilliamBWG FoodserviceDiageo IrelandHeineken IrelandMolson Coors IrelandMusgrave FoodservicesPallas FoodsThe Gleeson Groupunited Wine MerchantsThe Blue Haven Food Co

ChaMPaGneBarry & FitzwilliamBWG FoodserviceCassidy Wines LimitedEdward Dillon & Co LtdFindlater Wine & spirit GroupGilbeysIrish Distillers, Pernod RicardMitchell & son Wine Merchants LtdMusgrave FoodservicesPallas FoodsThe Blue Haven Food CoThe Gleeson Groupunited Wine Merchants

CiderBarry & FitzwilliamBWG FoodserviceDiageo IrelandMusgrave FoodservicesThe Blue Haven Food CoThe Gleeson Groupunited Wine Merchants

CoFFeeBWG FoodserviceLavazza Coffee (uK) LtdLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsRobert Roberts LtdThe Blue Haven Food CoThe Kenco Coffee Company (Kraft Foods Ire. Ltd)united Coffee Ireland

JuiCesBWG FoodserviceLittle Italy LtdLynas Foodservice Ltd

Musgrave FoodservicesPallas FoodsThe Blue Haven Food CoThe Gleeson Groupunited Wine Merchants

MilkBWG FoodserviceLynas Foodservice LtdMusgrave FoodservicesPallas FoodsThe Blue Haven Food Co

soFt drinksBrinkman BeveragesBWG FoodserviceLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesPallas FoodsThe Blue Haven Food CoThe Gleeson Groupunited Wine Merchants

sPiritsBABCO Europe LimitedBarry & FitzwilliamBrinkman BeveragesBWG FoodserviceCooley DistilleryDiageo IrelandEdward Dillon & Co LtdFindlater Wine & spirit GroupIrish Distillers, Pernod RicardMusgrave FoodservicesThe Blue Haven Food Counited Wine Merchants

teaBarry’s TeaBWG FoodserviceKaterbay LtdLynas Foodservice LtdMusgrave FoodservicesOdaios FoodsPallas FoodsThe Blue Haven Food CoThe Kenco Coffee Company (Kraft Foods Ire. Ltd)

WaterBWG FoodserviceLittle Italy LtdLynas Foodservice LtdMusgrave FoodservicesPallas FoodsThe Blue Haven Food CoThe Gleeson Group

WineBarry & FitzwilliamBWG FoodserviceCassidy Wines LimitedEdward Dillon & Co LtdFindlater Wine & spirit GroupGilbeysGilbeys Irish Distillers, Pernod RicardLittle Italy LtdMitchell & son Wine Merchants LtdMusgrave FoodservicesPallas FoodsThe Gleeson Groupunited Wine Merchants


Contact the Ireland.com team today

Phone: 01 8279472 Email: [email protected]

Web: www.ireland.com/food

Promote your restaurant to 450,000 people on Ireland.comHungry for business?

Hotel_Catering_190_X_67_no_bleed_master.indd 1 23/06/2010 17:02:26

HEALTH & SAFETY SUPPLIERS

CLEANING EQUIPMENT & HEALTH & SAFETY

air Cleaners and PuriFiersBunzl McLaughlinMulcahy Technical servicesPallas Foods

BinsBunzl McLaughlinearth 2 earth/Thorn Environmental LtdMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

Bottle CrushersBunzl McLaughlinMulcahy Technical services

CleaninG eQuiPMent & ProduCtsAramark IrelandBunzl McLaughlinBWG FoodserviceDiverseyearth 2 earth/Thorn Environmental LtdEcolabMulcahy Technical servicesMusgrave FoodservicesNilfiskNisbetsPallas Foods

disinFeCtinG CaBinetsBunzl McLaughlinDiverseyMulcahy Technical servicesWhitkil Ltd

Fire alarMsMulcahy Technical servicesMusgrave Foodservices

Fire saFety eQuiPMentMulcahy Technical servicesMusgrave Foodservices

Food teMPerature ControlBunzl McLaughlinCombico LtdEcolabMulcahy Technical servicesMusgrave Foodservicesstephens Catering Equipment

Grease ManaGeMentBunzl McLaughlinDiverseyEcolabMulcahy Technical servicesPallas Foodsstephens Catering Equipment

hyGieniC Wash stationsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdDiverseyMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

non MediCal Waste unitsBunzl McLaughlinMusgrave Foodservices

odour ControlBunzl McLaughlinDiverseyEcolabMulcahy Technical servicesNilfiskPallas Foods

Pest ControlAramark Ireland

Bunzl McLaughlinDiverseyEcolab

Waste ManaGeMentAmberleyAramark IrelandCorcoran Food Equipment Ltdearth 2 earth/Thorn Environmental LtdMulcahy Technical servicesPallas Foodssodexo Irelandstephens Catering Equipment

Waste-disPosal unitsAmberleyBunzl McLaughlinCombico LtdCorcoran Food Equipment Ltdearth 2 earth/Thorn Environmental Ltdstephens Catering Equipment

Water FiltrationAmberleyBunzl McLaughlinCombico LtdMulcahy Technical servicesPallas Foodsstephens Catering Equipment

Water ManaGeMent systeM QuadrasanAmberleyMulcahy Technical servicesspring Grove services Ltdstephens Catering Equipment

CUSTOMER HYGIENE

air FraGranCe systeMBunzl McLaughlinDiverseyMusgrave FoodservicesPallas Foodsspring Grove services Ltd


HEALTH & SAFETY SUPPLIERS

BaBy-ChanGinG eQuiPMentBunzl McLaughlinMulcahy Technical servicesNisbetsspring Grove services Ltdstephens Catering Equipment

BathrooM CaBinetsBunzl McLaughlin

BathrooM serviCesspring Grove services Ltd

FeMinine hyGiene systeMspring Grove services Ltd

hand dryersBunzl McLaughlinMulcahy Technical servicesMusgrave FoodservicesNisbetsspring Grove services Ltd

Pure air systeMBunzl McLaughlinMusgrave Foodservicesspring Grove services Ltd

roller toWel serviCespring Grove services Ltd

saFe seat sanitisersspring Grove services Ltd

sanitary WareDiverseyspring Grove services Ltd

sensaFlushspring Grove services Ltd

sinks and taPsMulcahy Technical servicesNisbetsstephens Catering Equipment

soaP disPensersBunzl McLaughlinDiverseyMulcahy Technical servicesMusgrave FoodservicesNisbetsPallas Foodsspring Grove services Ltdstephens Catering Equipment

toilet PaPer and PaPer toWelsBunzl McLaughlinBWG FoodserviceMusgrave FoodservicesNisbetsPallas Foods

spring Grove services Ltdstephens Catering Equipment

toilet roll and toWel disPensersBunzl McLaughlinBWG FoodserviceMusgrave FoodservicesNisbets

Pallas Foodsspring Grove services Ltdstephens Catering Equipment

WarM air dryerBunzl McLaughlinMulcahy Technical servicesMusgrave Foodservicesspring Grove services Ltd

NOTES


dEsiGn & BUild sUPPliErs

BUILDING SERVICES

air Condition & ventilationBunzl McLaughlinMulcahy Technical servicesstephens Catering Equipment

Bar FittersMulcahy Technical services

CCtv & seCurityAramark Ireland

desiGn & Fit outCombico LtdCorcoran Food Equipment LtdKaterbay Ltd

enerGy ManaGeMentBord Gais NetworksBunzl McLaughlinFlo Gassodexo Irelandstephens Catering EquipmentFlo Gas

heatinGBord Gais NetworksFlo Gas

kitChen desiGn & PlanninGBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdKaterbay LtdMulcahy Technical servicesstephens Catering Equipment

Patio GasBord Gais NetworksFlo Gas

Patio heatersFlo GasMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

reneWaBle enerGy solutionsBord Gais Networks

stainless steel FaBriCationsBunzl McLaughlinCombico LtdCorcoran Food Equipment LtdMulcahy Technical servicesstephens Catering Equipment

DÉCOR, FURNISHINGS, FIXTURES & FITTINGS

artiFiCial FloWersFlamingo Display

artiFiCial GreeneryFlamingo Display

artiFiCial Plants & treesFlamingo Display

ashtrays - outdoorBunzl McLaughlinHotelkeycardsLimited & Gum and smokesMusgrave FoodservicesNisbetsstephens Catering Equipment

aWninGsstephens Catering Equipment

Barrier rails and roPesNisbets

BlaCkBoardsNisbetsstephens Catering Equipment

ChristMas disPlayFlamingo Display

dustMats inCludinG loGo MatsMusgrave Foodservicesspring Grove services Ltd

FloorinGCombico LtdMulcahy Technical servicesstephens Catering Equipment

Menu BoardsMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

oil laMPsMusgrave Foodservices

seasonal deCorationFlamingo DisplayMusgrave Foodservices

siGnaGeMusgrave Foodservices

FURNITURE

Bar stoolsBunzl McLaughlinMulcahy Technical servicesstephens Catering Equipment

BedsBunzl McLaughlinstephens Catering Equipment

BesPoke FurnitureBunzl McLaughlinstephens Catering Equipment

ChairsBunzl McLaughlinNisbetsstephens Catering Equipment

Children’s FurnitureBunzl McLaughlinstephens Catering Equipment

ContraCt FurnitureBunzl McLaughlinstephens Catering Equipment

Furniture hirestephens Catering Equipment

reCePtion Furniture & CountersBunzl McLaughlinstephens Catering Equipment

storaGe-systeMsBunzl McLaughlinstephens Catering Equipment

taBles and taBletoPsBunzl McLaughlinNisbets

MARQUEE HIRE

MarQuee hireHotelkeycardsLimited & Gum and smokesMulcahy Technical services


sErViCEs

CLOTHING & ACCESSORIES

BadGesNisbets

CheFs’ WearBWG FoodserviceCeltic LinenMusgrave FoodservicesNisbetsPallas Foodsspring Grove services Ltdstephens Catering Equipment

FootWearMusgrave FoodservicesNisbetsstephens Catering Equipment

ProteCtive WearMusgrave FoodservicesNisbetsPallas Foodsstephens Catering Equipment

uniForMsMusgrave FoodservicesNisbetsPallas Foodsspring Grove services Ltdstephens Catering Equipment

GUEST SERVICES

eleCtroniC loCkinGHotelkeycardsLimited & Gum and smokes

Guest rooM ProduCtsEcolabMusgrave FoodservicesNisbets

keyCardsHotelkeycardsLimited & Gum and smokes

Mini Bar Contentsstephens Catering Equipment

Mini BarsMulcahy Technical servicesNisbetsstephens Catering Equipment

saFesHotelkeycardsLimited & Gum and smokesMulcahy Technical servicesMusgrave FoodservicesNisbetsstephens Catering Equipment

trouser PressesMulcahy Technical services

vendinGMulcahy Technical servicesstephens Catering Equipment

LAUNDRY & LINEN

laundry MaChinesBunzl McLaughlinCombico LtdMulcahy Technical servicesstephens Catering Equipment

linen hireCeltic LinenLinen Directspring Grove services Ltd

linen PurChaseCeltic LinenLinen Direct

MISCELLANEOUS

audio eQuiPMentMusgrave Foodservices

CiGarettesBWG FoodserviceMusgrave Foodservices

CiGarsBWG FoodserviceMusgrave Foodservices

Cash reGisters and ePos systeMsMulcahy Technical services

huMidors and CasesMusgrave Foodservices

MusiC liCenCesIrish Music Rights Organisation (IMRO)

stationeryHotelkeycardsLimited & Gum and smokesMusgrave Foodservices

television and video eQuiPMentHotelkeycardsLimited & Gum and smokesMusgrave Foodservices

toBaCCo aCCessoriesHotelkeycardsLimited & Gum and smokesMusgrave Foodservices

MisCEllanEoUs

aCCountanCy & FinanCeMacDonald Financial Consultants Ltd

ConsultantsAmberleyMulcahy Technical servicesPaul Boksberger Advisory servicesstephens Catering Equipment

ContraCt CaterinGAramark Irelandsodexo Ireland

eduCationCrumlin College of Further EducationFood safety Professionals Association

enerGy ManaGeMent serviCes Bord Gais NetworksFlo Gas

Food hyGiene ConsultantsCombico LtdEcolabPaul Boksberger Advisory servicesstephens Catering Equipment

MarketinGIreland.com

MusiC liCenCesIrish Music Rights Organisation (IMRO)

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Brand indEX

42 below .....................................................Edward Dillon & Co Ltda Winter’s tale ...................................Findlater Wine & spirit Groupaberlour 10 year old single Malt ........ Irish Distillers, Pernod Ricardabsolut ............................................ Irish Distillers, Pernod Ricardacetum .......................................................................... Odaios Foodsackermann ....................................................Barry & Fitzwilliam Ltdacqua panna .................................................united Wine Merchantsaffligen.................................................................... Heineken Irelandafternoon tea ........................................ Jacob Fruitfield Food Groupaftershock .....................................................Barry & Fitzwilliam LtdagWa de bolivia ........................................BABCO Europe Limitedallergy awareness trainers .......Food safety Professionals Associationalta vista, argentina.................Mitchell & son Wine Merchants Ltdaltai .................................................... Irish Distillers, Pernod Ricardalto rio, rioja spain ................Mitchell & son Wine Merchants Ltdaltozano (spain) ...........................................Barry & Fitzwilliam Ltdamaretto di saronno lazzaroni ..................................Little Italy Ltdamaro averna ..............................................................Little Italy Ltdamaro Montenegro .....................................................Little Italy Ltdamarula Fruit cream liqueur ...................Edward Dillon & Co Ltdamoy .............................................. HJ Heinz Company (Ireland) Ltdamstel ..................................................................... Heineken Irelandanapai ...........................................................united Wine Merchantsandreas cavas ..................................................... The Gleeson Groupangel .............................................................................. Katerbay Ltdangostura ............................................. Irish Distillers, Pernod Ricardantinori..............................................Findlater Wine & spirit Groupaperol ..................................................................Brinkman BeveragesaraMarK cleaning services .................................Aramark IrelandaraMarK Healthcare ............................................Aramark Irelandaravan .....................................................................................Nisbetsarbutus bread ............................................................... Odaios Foodsarc ......................................................................... Bunzl McLaughlinarchers ........................................................................ Diageo Irelandarco ..............................................................................Little Italy Ltdardbeg .........................................................Edward Dillon & Co Ltdarneg ....................................................stephens Catering Equipmentarniston bay ......................................Findlater Wine & spirit Groupascender 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 Ltdbad angel ...................................................BABCO Europe Limitedbad angel Frappe liqueur .................................Brinkman Beveragesbaileys ......................................................................... Diageo Irelandballantine’s ........................................... Irish Distillers, Pernod Ricardballyfree ............................................................................. Kerryfreshbanrock station (australia) ..........................Barry & Fitzwilliam Ltdbaratza ...................................................Marco Beverage systems Ltdbarilla .................................................................... stafford Lynch Ltdbaron philippe de rothschild ...........Findlater Wine & spirit Groupbarone ricasoli ...............................................Cassidy Wines Limitedbarry’s ...............................................................................Barry’s Teabarton & guestier ..................................................................Gilbeysbartscher ........................................................................ Katerbay Ltdbasso olive oils ...........................................................Excellence Ltdbatchelors ..............................................................Dairyland Cuisinebauli .............................................................................Little Italy Ltdbavaria 4.3% (Holland draught lager), 1795 ................................. ............................................................................. The Gleeson Groupbavaria crown (Holland) ................................... The Gleeson Groupbeagle-Egro ................................................................... Combico Ltdbeamish ................................................................... Heineken Irelandbeaux tea liquor ................................................Brinkman Beveragesbecherovka ........................................... Irish Distillers, Pernod Ricardbeefeater .............................................. Irish Distillers, Pernod Ricardbelgian biscuits ................................................................................. ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd)belvedere vodka ..........................................Edward Dillon & Co Ltd

belvoir Fruit Farms ....................................................... Odaios Foodsbenedictine .................................................Edward Dillon & Co Ltdberberana ......................................................united Wine Merchantsberonia (spain) .............................................Barry & Fitzwilliam Ltdberri Estate ...................................................Barry & Fitzwilliam Ltdberri Estates (australia)................................Barry & Fitzwilliam Ltdbertos ...................................................stephens Catering Equipmentbeswicks vinegar .........................................................Excellence LtdbEuX Jangles ..............................................BABCO Europe Limitedbick’s relishes ..............................................................Excellence Ltdbirds ................................................................. Premier Foods Irelandbirra Moretti ........................................................... Heineken Irelandbisto ................................................................. Premier Foods Irelandblack & White ................................................. united Coffee Irelandblack bush .................................................................. Diageo Irelandblack tower.............................................................................Gilbeysblackwoods gin ..................................................Brinkman Beveragesblast ........................................................... spring Grove services Ltdblenders ..........................................................................Blenders Ltdblossom Hill ...........................................................................Gilbeysblue Moon ....................................................... Molson Coors Irelandblue nun (germany) ....................................Barry & Fitzwilliam Ltdblue seal......................................................................... Katerbay Ltdbolla ............................................................Edward Dillon & Co Ltdbollinger champagne ........................Findlater Wine & spirit Groupboloro .....................................................................................Nisbetsbols ...............................................................Barry & Fitzwilliam Ltdbols vodka ....................................................Barry & Fitzwilliam Ltd bolsius .....................................................................................Nisbetsbombay sapphire .......................................Edward Dillon & Co Ltdbonterra ......................................................Edward Dillon & Co Ltdboost Energy drinks .......................................... The Gleeson Groupborde Mushrooms ........................................................ Odaios Foodsboru ..............................................................Barry & Fitzwilliam Ltdboschendal (south africa) ...........................Barry & Fitzwilliam Ltdboston ..................................................stephens Catering Equipmentbotter (italy) .................................................Barry & Fitzwilliam Ltdbouchard aine ................................................Cassidy Wines Limitedbourgeat ..................................................................................Nisbetsbourgogne vigne verre, burgundy ................................................... ...................................................Mitchell & son Wine Merchants Ltdbove Wines ..................................................................Little Italy Ltdbranken Hill .................................................united Wine Merchantsbras-Jolly .........................................................................Whitkil Ltdbravilor ...................................................................................Nisbetsbridor ............................................................................ Odaios Foodsbrillo .....................................................................................Diverseybrita .............................................................. united Coffee Irelandbrown brothers (australia) ..........................Barry & Fitzwilliam Ltdbuckfast tonic Wine ..........................Findlater Wine & spirit Groupbud light .................................................................... Diageo Irelandbudejovice pivo (czech republic) ..................... The Gleeson Groupbudweiser .................................................................... Diageo Irelandbuffalo ....................................................................................Nisbetsbundaberg rum..................................................Brinkman Beveragesbungee ..................................earth 2 earth/Thorn Environmental Ltdburco .......................................................................................Nisbetsburgess Furniture ................................................. Bunzl McLaughlinburlodge ....................................................................... Combico Ltdburnguard ..............................................................................Nisbetsbushmills .................................................................... Diageo Irelandbushmills 10 Year old single Malt ............................ Diageo Irelandbushmills 16 Year old single Malt ............................ Diageo Irelandbyron bay ........................................................ united Coffee Irelandcadet ................................................................... The Gleeson Groupcaffreys ............................................................ Molson Coors Irelandcambro ...................................................................................Nisbetscambro ................................................stephens Catering Equipmentcampari ..............................................................Brinkman Beveragescampbell catering ...................................................Aramark Irelandcampo viejo ........................................ Irish Distillers, Pernod Ricardcampo viejo cava ............................... Irish Distillers, Pernod Ricardcampo viejo Quarter bottles .............. Irish Distillers, Pernod Ricardcanadian club ..............................................Barry & Fitzwilliam Ltd


Brand indEXcanderel ................................................................ stafford Lynch Ltdcandido ........................................................Cassidy Wines Limitedcandle .....................................................................................Nisbetscanti ................................................................... The Gleeson Groupcaol ila........................................................................ Diageo Irelandcape Mentelle .............................................Edward Dillon & Co Ltdcaptain Morgan original spiced gold ..................... Diageo Irelandcarimali ...............................................stephens Catering Equipmentcarl Jung ............................................Findlater Wine & spirit Groupcarling ............................................................. Molson Coors Irelandcarmen........................................................Edward Dillon & Co Ltdcarolans .............................................Findlater Wine & spirit Groupcarslberg ..................................................................... Diageo Irelandcarte d’or .....................................................unilever Food solutionscarte noir ........... The Kenco Coffee Company (Kraft Foods Ire. Ltd)caruso Minini Wines ..................................................Little Italy Ltdcasa Fiesta ...................................................................Excellence Ltdcashels ........................................................................ Diageo Irelandcasillero di diablo ............................. Irish Distillers, Pernod Ricardcastle .............................................................................. Katerbay Ltdcatena .............................................................Cassidy Wines Limitedcava pere ventura ............................................... The Gleeson Groupcavatina (italy) .............................................Barry & Fitzwilliam Ltdcaves de genouilly ............................................. The Gleeson Groupcaves st pierre .................................................... The Gleeson Groupceado ...............................................................................Whitkil Ltdchambord ...................................................Edward Dillon & Co Ltdchandon .....................................................Edward Dillon & Co Ltdchapoutier .........................................Findlater Wine & spirit Groupcharles Heidsieck .........................................Barry & Fitzwilliam Ltdchat en oeuf ...................................................... The Gleeson Groupchateau blanc ............................................................... Odaios Foodschateau cadillac brancla, bordeaux ................................................ ...................................................Mitchell & son Wine Merchants Ltdchateau camplazens ......................................Cassidy Wines Limitedchateau clanlee, bordeaux ............................................................... ...................................................Mitchell & son Wine Merchants Ltdchateau d’azgaclans, bordeaux ....................................................... ...................................................Mitchell & son Wine Merchants Ltdchateau de l’Engarron, languedoc .................................................. ...................................................Mitchell & son Wine Merchants Ltdchateau dereszla, Hungary .............................................................. ...................................................Mitchell & son Wine Merchants Ltdchateau Fage, bordeaux ...........Mitchell & son Wine Merchants Ltdchateau reynella (australia) ........................Barry & Fitzwilliam Ltdchateau sansonnet, bordeaux .......................................................... ...................................................Mitchell & son Wine Merchants Ltdchateaurale laubade, armagnac ...................................................... ...................................................Mitchell & son Wine Merchants Ltdchef ........................................................ Jacob Fruitfield Food Groupchef Works .............................................................................Nisbetschefchoice ..............................................................................Nisbetschef ’s Kitchen ....................................................... BWG FoodservicecHErrY cubEd .......................................BABCO Europe LimitedcHErrY cubEd ..............................................Brinkman Beveragescheval des andes ........................................Edward Dillon & Co Ltdcheval noir ......................................................... The Gleeson Groupchivas regal 12 Yo ............................. Irish Distillers, Pernod Ricardchivers ............................................................. Premier Foods Irelandchurchill ............................................................... Bunzl McLaughlinchurchill ............................................................................. Nisbetschurchill ..............................................stephens Catering Equipmentchurchills port ................................................... The Gleeson Groupcif .........................................................................................Diverseycinders bbQ .......................................stephens Catering Equipmentcinzano ...............................................................Brinkman Beveragescinzano .........................................................Barry & Fitzwilliam Ltdcirio .............................................................................Little Italy Ltdclan campbell ..................................... Irish Distillers, Pernod Ricardclax .......................................................................................Diverseyclearly tipperary ................................................ The Gleeson Groupclontarf .........................................................Barry & Fitzwilliam Ltd cloudy bay .................................................Edward Dillon & Co Ltdclub Milk .............................................. Jacob Fruitfield Food GroupcMa astoria ..........................................Marco Beverage systems Ltd

cobra ............................................................... Molson Coors Irelandcockburn’s port ............................................Barry & Fitzwilliam Ltdcointreau ......................................................Barry & Fitzwilliam Ltdcola cubEd ............................................BABCO Europe Limitedcola cubEd ...................................................Brinkman Beveragescoldkit ........................................................................... Katerbay Ltdcoldstream ....................................................united Wine Merchantscolman’s ........................................................unilever Food solutionscombisteel .................................................................... Combico Ltdcomfort ................................................................................Diverseyconcannon (america) ..................................Barry & Fitzwilliam Ltdconnemara ...................................................Barry & Fitzwilliam Ltdconnemara pleated single Malt ....................... Cooley Distillery Plccono sur ............................................Findlater Wine & spirit Groupcontract catering ....................................................... sodexo Irelandcoolblok ........................................................................Katerbay Ltdcoole swan .........................................................Brinkman Beveragescoors light ............................................................. Heineken Irelandcordorniu .....................................................Barry & Fitzwilliam Ltdcork dry gin ...................................... Irish Distillers, Pernod Ricardcornish sea salt ............................................................ Odaios Foodscorona Extra ................................................Barry & Fitzwilliam Ltdcorte vigna (italy) ........................................Barry & Fitzwilliam Ltdcosta vera .....................................................united Wine Merchantscote d’or ............ The Kenco Coffee Company (Kraft Foods Ire. Ltd)counterline ..........................................stephens Catering Equipmentcountry spring ................................................... The Gleeson Groupcourvoisier ...................................................Barry & Fitzwilliam Ltdcracker barrell ... The Kenco Coffee Company (Kraft Foods Ire. Ltd)cragganmore .............................................................. Diageo Irelandcraneford ............................................................ The Gleeson Groupcrested ten .......................................... Irish Distillers, Pernod Ricardcrocs .......................................................................................Nisbetscroft ..............................................................united Wine Merchantscroft original ...............................................Barry & Fitzwilliam Ltdcrystal springs Water ......................................... The Gleeson Groupcutty sark Whiskey ............................................Brinkman BeveragescYt Quarter bottles ........................... Irish Distillers, Pernod Ricarddairygold ...............................................................Dairyland Cuisinedairygold ........................................................................... Kerryfreshdairylea .............. The Kenco Coffee Company (Kraft Foods Ire. Ltd)danzante (italy) ............................................Barry & Fitzwilliam Ltddawn ............................................................................. Odaios Foodsde buyer ............................................................... Bunzl McLaughlinde cecco pasta ............................................................Excellence Ltdde Kuyper............................................ Irish Distillers, Pernod Ricarddeakin Estate .....................................Findlater Wine & spirit Groupdeep Woods ........................................................ The Gleeson Groupdel campo .................................................................Pan Euro Foodsdelonghi ................................................................................Nisbetsdenny ................................................................................ Kerryfreshdesperados .............................................................. Heineken Irelanddevils bit cider .................................................. The Gleeson Groupdexion ...............................................Corcoran Food Equipment Ltddexion ........................................................................... Katerbay Ltddiamond ....................................................................Pan Euro Foodsdiggers .......................................................................Pan Euro Foodsdiners delight .............................................................Excellence Ltddisaronno .....................................................Barry & Fitzwilliam Ltd discovery .....................................................................Excellence Ltddiscovery Foods ...............................................Lynas Foodservice Ltddivermite ..............................................................................Diverseydolmio ........................................................ 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 gilbert picq – burgundy (France) .................................... .......................................................................Barry & Fitzwilliam Ltddomaine nadine Ferrand ................................... The Gleeson Groupdomaine pellehaut, south France ....................................................


Brand indEX...................................................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 Foodsdormont ........................................................................ Katerbay Ltddosilet ..............................................................................Whitkil Ltddossche Mills................................................................ Odaios Foodsdove ......................................................................................Diverseydrambuie ...........................................Findlater Wine & spirit Groupdualit ......................................................................................Nisbetsdualit ...................................................stephens Catering Equipmentdubonnet ............................................. Irish Distillers, Pernod Ricardducastaing armagnac ...................................Barry & Fitzwilliam Ltddungourney ......................................... Irish Distillers, Pernod Ricardduni ...................................................................... Bunzl McLaughlindunphys .............................................. Irish Distillers, Pernod Ricarddurasack ..............................earth 2 earth/Thorn Environmental Ltdduron, ribera del duero, spain ....................................................... ...................................................Mitchell & son Wine Merchants Ltdduval leroy ..................................................Barry & Fitzwilliam Ltdduvel ........................................................Premier International Beersduvel (belgium) ................................................. The Gleeson Groupdycem ........................................................ spring Grove services Ltddynamic .................................................................................Nisbetsdyson airblade .......................................... spring Grove services Ltdearth2earth ............................earth 2 earth/Thorn Environmental LtdEasyzap ...................................................................................NisbetsEcho Falls spritz ...........................................Barry & Fitzwilliam LtdEcolab ................................................................... Bunzl McLaughlinEcomax .................................................stephens Catering EquipmentEKa ................................................................................ Katerbay LtdEl Jimador ...................................................Edward Dillon & Co LtdElectrolux .............................................stephens Catering EquipmentElia .......................................................stephens Catering EquipmentElite ........................................................ Jacob Fruitfield Food GroupElle & vire .................................................................... Odaios FoodsEnchante (France) .........................................Barry & Fitzwilliam LtdEpicure 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 LtdEuromax ...........................................................................Whitkil LtdEurovanille .................................................................... Odaios FoodsEwald drathen liebfraumilch ........................... The Gleeson GroupExcellent safes ................. HotelkeycardsLimited & Gum and smokesFairfields ............................................................. The Gleeson GroupFalcon .................................................................... Bunzl McLaughlinFalcon .................................................Corcoran Food Equipment LtdFalcon ...................................................stephens Catering EquipmentFalse bay ............................................................. The Gleeson GroupFalveley – burgundy (France) ......................Barry & Fitzwilliam LtdFantinel ...........................................................Cassidy Wines LimitedFarnese ............................................................Cassidy Wines LimitedFaustino ..................................................................................GilbeysFentimans botanically brewed soft drinks .......Brinkman BeveragesFernet branca ......................................................Brinkman BeveragesFEtac-Further Education training awards council ...................... .................................................Crumlin College of Further EducationFetzer ...........................................................Edward Dillon & Co LtdFimar .............................................................................. Katerbay LtdFinca simonassi .................................................. The Gleeson GroupFinches ................................................................ The Gleeson GroupFinest call cocktail Mixes .................................Brinkman BeveragesFinlandia vodka ..........................................Edward Dillon & Co LtdFirex .............................................................................. Combico LtdFish Hoeck (south africa) ............................Barry & Fitzwilliam LtdFlagstone (south africa) ...............................Barry & Fitzwilliam LtdFlahavan’s 20% added bran 600gm ..........E. Flahavan and sons Ltd

Flahavan’s crunchy oats raisin & sultana 500g ............................. .....................................................................E. Flahavan and sons LtdFlahavan’s Hi8 Muesli 1 Kg........................E. Flahavan and sons LtdFlahavan’s Jumbo oats 500g ......................E. Flahavan and sons LtdFlahavan’s oatbran 750g ............................E. Flahavan and sons LtdFlahavan’s oaty Flapjacks original, cranberry and belgian chocolate chip 6 x 40g ..............................E. Flahavan and sons LtdFlahavan’s pinhead oatmeal 1Kg...............E. Flahavan and sons LtdFlahavan’s progress oatlets 25Kg, 1.5Kg, 1Kg, 500g ...................... .....................................................................E. Flahavan and sons LtdFlahavan’s Quick oat sachets original 10 x 35g and organic 8 x 35g ..............................................................E. Flahavan and sons LtdFlahavan’s Quick oats drum 500g ............E. Flahavan and sons LtdFlahavan’s real Fruit porridge apple & raisin with cinnamon 600g and sunrise Fruits 625g .............................E. Flahavan and sons LtdFlamma ............................................................................Whitkil LtdFlilixia ............................................................................ Katerbay LtdFlora ..............................................................unilever Food solutionsFlorigo ..................................................stephens Catering EquipmentFollain Foods ...............................................................Excellence LtdFood safety training ................Food safety Professionals AssociationFoster....................................................stephens Catering EquipmentFosters ..................................................................... Heineken IrelandFracino ...............................................Corcoran Food Equipment LtdFrancoli limoncello ...........................................Brinkman BeveragesFrangelico ..........................................Findlater Wine & spirit GroupFrank phelan – bordeaux (France) ..............Barry & Fitzwilliam LtdFreixenet .............................................Findlater Wine & spirit GroupFrescobaldi (italy) .........................................Barry & Fitzwilliam LtdFri-Jado ................................................stephens Catering EquipmentFrima ....................................................stephens Catering EquipmentFrontera ................................................ Irish Distillers, Pernod RicardFrymaster .............................................stephens Catering EquipmentFunkin Fruit purees ............................................Brinkman BeveragesFurniture ..............................................stephens Catering Equipmentg.r.H. ........................................................................Pan Euro Foodsgabriel Meffre- rhone (France) ...................Barry & Fitzwilliam Ltdgaja .................................................................Cassidy Wines Limitedgalliano ........................................................Barry & Fitzwilliam Ltdgallo ................................................................Cassidy Wines Limitedgamko ...............................................Corcoran Food Equipment Ltdgarbin ..................................................stephens Catering Equipmentgarbo Foods .............................................................. Pain Delice Ltdgarland ................................................stephens Catering Equipmentgarveys port ........................................................ The Gleeson Groupgastronome ...............................................................Pan Euro Foodsgenware ...............................................stephens Catering Equipmentgeorgia pacific ...................................................... Bunzl McLaughlingico ....................................................Corcoran Food Equipment Ltdgiffard liqueurs .................................................Brinkman Beveragesglen dimplex ....................................................... Bunzl McLaughlinglen Ellen (america) ...................................Barry & Fitzwilliam Ltdglenmorangie .............................................Edward Dillon & Co Ltdglenrothes single Malt .......................................Brinkman Beveragesglin valley ........................................................................Pallas Foodsglobal .....................................................................................Nisbetsgoldschlager ............................................................... Diageo Irelandgonzalez byass .............................................Barry & Fitzwilliam Ltdgood sense ...........................................................................Diverseygordons ...................................................................... Diageo Irelandgourmet classic ................................................Gourmet Classic Ltdgourmet classic cooking Wines ................................Excellence Ltdgourmet Meal range ................................ The Blue Haven Food Cogourmet sandwich range ......................... The Blue Haven Food Cogrampian .........................................................Lynas Foodservice 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 Groupgranuldisk .................................................................... Combico Ltdgreenore ........................................................Barry & Fitzwilliam Ltd greenore 8 Year old single grain ..................... Cooley Distillery Plcgrey goose ..................................................Edward Dillon & Co Ltd


Brand indEXgrisbi ...........................................................................Little Italy Ltdgrolsch ............................................................. Molson Coors Irelandguigal – rhone (France) ..............................Barry & Fitzwilliam Ltdguinness ..................................................................... Diageo IrelandGum and smokes............ HotelkeycardsLimited & Gum and smokesHaccp consultants ................Food safety Professionals AssociationHammonds ..................................................................Excellence LtdHardy’s nottage Hill chardonnay brut .......Barry & Fitzwilliam LtdHardys (australia) ........................................Barry & Fitzwilliam LtdHarp ............................................................................ Diageo IrelandHarradura ...................................................Edward Dillon & Co LtdHartleys ..................................................................Dairyland CuisineHartley’s ........................................................... Premier Foods IrelandHarveys .........................................................Barry & Fitzwilliam LtdHavana club ........................................ Irish Distillers, Pernod RicardHeidsieck ........................................................Cassidy Wines LimitedHeineken .............................................................. Heineken IrelandHeineken .......................................................united Wine MerchantsHeinz .............................................. HJ Heinz Company (Ireland) LtdHellmann’s ....................................................unilever Food solutionsHendi .................................................Corcoran Food Equipment LtdHennessy .....................................................Edward Dillon & Co LtdHobart ..................................................stephens Catering EquipmentHoneybuns .................................................................... Odaios FoodsHoonved.............................................Corcoran Food Equipment LtdHotelkeycard Wallets ...... HotelkeycardsLimited & Gum and smokesHotelkeycards ................. HotelkeycardsLimited & Gum and smokesHp .................................................. HJ Heinz Company (Ireland) LtdHuebsch .............................................Corcoran Food Equipment LtdHutton ridge (south africa) .......................Barry & Fitzwilliam LtdHuzzar .................................................. Irish Distillers, Pernod RicardHygiene auditors ......................Food safety Professionals AssociationHygiplas ..................................................................................Nisbetsice-o-Matic ..........................................stephens Catering Equipmentil cortigiano prosecco ........................................ The Gleeson Groupillyquore ..............................................................Brinkman BeveragesiMc ....................................................Corcoran Food Equipment LtdiMc ......................................................stephens Catering Equipmentindomita .......................................................united Wine MerchantsinoX ............................................................................. Katerbay Ltdinstanta ...................................................................................Nisbetsinstatanta ....................................................................... Katerbay Ltdinternational academy of travel ....................................................... .................................................Crumlin College of Further Educationireland.com ......................................................................Ireland.comirish Mist ...........................................Findlater Wine & spirit Groupirish pride ..............................................................Dairyland Cuisineirish velvet ........................................... Irish Distillers, Pernod Ricardirish Yoghurts ........................................................Dairyland Cuisineironox ............................................................................ Combico Ltdironstone vineyards ............................................ The Gleeson Groupiseco .....................................................stephens Catering Equipmentisolabella sambuca .......................................Barry & Fitzwilliam Ltd ital ...........................................................................................Nisbetsitalian beverage company ..........................................Excellence Ltditalmodular ......................................................................Whitkil LtdJ&b ............................................................................. Diageo IrelandJack daniels ................................................Edward Dillon & Co LtdJack daniels single barrell .........................Edward Dillon & Co LtdJack rabbit – Estancia Estates (america) ....Barry & Fitzwilliam LtdJackstack .................................................................................NisbetsJacob’s creek ........................................ Irish Distillers, Pernod RicardJacob’s creek blanc de blancs ............. Irish Distillers, Pernod RicardJacob’s creek Quarter bottles ............. Irish Distillers, Pernod RicardJacob’s creek sparkling chardonnay ................................................ .............................................................. Irish Distillers, Pernod RicardJacob’s creek sparkling rose .............. Irish Distillers, Pernod RicardJacob’s cream crackers ......................... Jacob Fruitfield Food GroupJacob’s Fig rolls ..................................... Jacob Fruitfield Food GroupJacquart ............................................................... The Gleeson GroupJacques vabre ...... The Kenco Coffee Company (Kraft Foods Ire. Ltd)Jadot ...................................................Findlater Wine & spirit GroupJagermeister ..................................................Barry & Fitzwilliam LtdJameson ................................................ Irish Distillers, Pernod RicardJameson 12 Year old special reserve ...............................................

.............................................................. Irish Distillers, Pernod RicardJameson 18 Year old limited reserve .............................................. .............................................................. Irish Distillers, Pernod RicardJameson gold reserve ......................... Irish Distillers, Pernod RicardJameson rarest vintage reserve .......... Irish Distillers, Pernod RicardJean Jean .......................................................united Wine MerchantsJestic .....................................................stephens Catering EquipmentJetice ............................................................................... Katerbay LtdJ-Flex .....................................................................................DiverseyJim beam ......................................................Barry & Fitzwilliam LtdJim barry ........................................................Cassidy Wines LimitedJohnnie Walker black label ....................................... Diageo IrelandJohnnie Walker blue label......................................... Diageo IrelandJohnnie Walker green label ...................................... Diageo IrelandJohnnie Walker rare................................................... Diageo IrelandJohnnie Walker red label.......................................... Diageo IrelandJohnson diversey .................................................. Bunzl McLaughlinJolivet- loire (France)...................................Barry & Fitzwilliam LtdJoseph Mellot – loire (France) ....................Barry & Fitzwilliam LtdJumbo oats .................................................E. Flahavan and sons LtdKahlua .................................................. Irish Distillers, Pernod RicardKaptein ......................................................................Pan Euro FoodsKarnook Estate ..................................Findlater Wine & spirit GroupKasteel cru ...................................................... Molson Coors IrelandKatrin ......................................................................................NisbetsKenco .................................................................... Bunzl McLaughlinKenco .................. The Kenco Coffee Company (Kraft Foods Ire. Ltd)Kenwood .................................................................................NisbetsKerrygold ...............................................................Dairyland CuisineKerrymaid .......................................................................... KerryfreshKetel one .................................................................... Diageo IrelandKetel one citron ........................................................ Diageo IrelandKettle chips .......................................................... stafford Lynch LtdKikkoman ............................................................. stafford Lynch LtdKilbeggan ........................................................... Cooley Distillery PlcKilbeggan ......................................................Barry & Fitzwilliam LtdKilkenny ..................................................................... Diageo IrelandKingfisher .....................................................Barry & Fitzwilliam LtdKitchen design & layout ........Food safety Professionals AssociationKitchenaid ..............................................................................NisbetsKleenex.................................................................. stafford Lynch LtdKlien Zalse (south africa) ............................Barry & Fitzwilliam LtdKnorr ............................................................unilever Food solutionsKnow creek ..................................................Barry & Fitzwilliam Ltd Kraft ...................................................................... Bunzl McLaughlinKraft .......................................................................Dairyland CuisineKraft 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 MerchantsKumala (south africa) .................................Barry & Fitzwilliam Ltdla cetto, Mexico ......................Mitchell & son Wine Merchants Ltdla chasse du pape-rhone (France) ............Barry & Fitzwilliam Ltdla Fee absinthe ..................................................Brinkman Beveragesla grande Maison ........................................united Wine Merchantsla Maison de Fontaine absinthe .......................Brinkman Beverageslainox ................................................Corcoran Food Equipment Ltdlamb Weston ...................................................Lynas Foodservice Ltdlambrini .......................................................united Wine Merchantslancers ..........................................................united Wine Merchantslaphroaig ......................................................Barry & Fitzwilliam Ltdlaurent perrier........................................................................Gilbeyslavazza .........................................................Lavazza Coffee (uK) Ltdlavazza .........................................................................Little Italy Ltdlea & perrins ................................. HJ Heinz Company (Ireland) Ltdleaping Horse .................................................... The Gleeson Groupleasingham (australia).................................Barry & Fitzwilliam Ltdles 3 toques.................................................................. Odaios Foodslibertas .......................................................Edward Dillon & Co Ltdliebher ...............................................Corcoran Food Equipment Ltdlimoncello de capri ....................................................Little Italy Ltdlincat ............................................................................ Combico Ltd


Brand indEXlincat .................................................Corcoran Food Equipment Ltdlincat ......................................................................................Nisbetslindemans .........................................Findlater Wine & spirit Grouplion .................................................................. Premier Foods Irelandlockes ...........................................................Barry & Fitzwilliam Ltdlockes 8 Year old single Malt .......................... Cooley Distillery Plclondon city & guilds ...........Crumlin College of Further Educationlong Flat ............................................................. The Gleeson Grouplong Mountain .................................... Irish Distillers, Pernod Ricardlong Mountain Quarter bottles ......... Irish Distillers, Pernod Ricardlonglife Mermaid ................................stephens Catering Equipmentlos robles (chile) ........................................Barry & Fitzwilliam Ltdlotus .......................................................................................Nisbetslouis Francois ............................................................... Odaios Foodslouis latour ...........................................................................Gilbeyslouis perdrier ..................................................... The Gleeson Grouplow low ............................................................................ Kerryfreshluigi Francoli grappa ........................................Brinkman Beverageslustau, sherry...........................Mitchell & son Wine Merchants Ltdlux ........................................................................................Diverseylyons ................... The Kenco Coffee Company (Kraft Foods Ire. Ltd)lyons ................................................................ united Coffee Irelandlyons .............................................................unilever Food solutionsMacallan ........................................................Barry & Fitzwilliam LtdMacardles .................................................................... Diageo IrelandMacarthurs ...................................................united Wine MerchantsMac-pan ........................................................................ Combico LtdMahlkoenig ............................................Marco Beverage systems LtdMaison brotte .................................................Cassidy Wines LimitedMakers Mark ................................................Barry & Fitzwilliam LtdMalibu .................................................. Irish Distillers, Pernod RicardMalibu ..................................................stephens Catering EquipmentMarabou .............. The Kenco Coffee Company (Kraft Foods Ire. Ltd)Marchesini .......................................................... The Gleeson GroupMarco .................................................Corcoran Food Equipment LtdMarco .....................................................Marco Beverage systems LtdMarco ...................................................stephens Catering EquipmentMaredsous (belgium) ......................................... The Gleeson GroupMargetts Jams and Marmalades ..................................Excellence LtdMarguet, champagne ...............Mitchell & son Wine Merchants LtdMarie louise parisot- burgundy (France) ...Barry & Fitzwilliam LtdMarques de ballistar (spain) ........................Barry & Fitzwilliam 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 LimitedMarquis de Montesqiou ...................... Irish Distillers, Pernod RicardMartell ................................................. Irish Distillers, Pernod RicardMartin codax (spain) ..................................Barry & Fitzwilliam LtdMartin Millers gin .............................................Brinkman BeveragesMartini ........................................................Edward Dillon & Co LtdMasi ....................................................Findlater Wine & spirit GroupMateus rose .......................................Findlater Wine & spirit GroupMatfer .....................................................................................NisbetsMatua valley ......................................Findlater Wine & spirit GroupMatusalem rum .................................................Brinkman BeveragesMaxwell House .................................................................................. ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd)Mcdonnell’s ..................................................... Premier Foods IrelandMcdougall’s ..................................................... Premier Foods IrelandMcguigan .....................................................Barry & Fitzwilliam LtdMcguigan (australia) ...................................Barry & Fitzwilliam LtdMcguigan private bin ..................................united Wine MerchantsMcKeown Fine Foods ......................................Lynas Foodservice LtdMechline ..............................................stephens Catering EquipmentMechline ..............................................stephens Catering EquipmentMediterani .................................................................Pan Euro FoodsMenabrea lager (italy) ....................................... The Gleeson GroupMercier ........................................................Edward Dillon & Co LtdMerrychef ...........................................Corcoran Food Equipment LtdMerrychef .............................................stephens Catering EquipmentMichael collins irish Whiskey ...........................Brinkman BeveragesMichael lynch – bordeaux (France) ............Barry & Fitzwilliam LtdMickey Finn .................................................BABCO Europe Limited

Mickey Finn ........................................................Brinkman BeveragesMiddleby Marshall ..............................stephens Catering EquipmentMidleton l973 Master distillers private collection ......................... .............................................................. Irish Distillers, Pernod RicardMidleton very rare.............................. Irish Distillers, Pernod RicardMidleton very rare 20th anniversary limited Edition ................... .............................................................. Irish Distillers, Pernod RicardMidori .................................................................Brinkman BeveragesMiele ..................................................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 ..............................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 GroupMont gras ....................................................Barry & Fitzwilliam LtdMontague grizzly ..............................Corcoran Food Equipment LtdMontana ............................................... Irish Distillers, Pernod RicardMontana Quarter bottles .................... Irish Distillers, Pernod RicardMontana sparkling ............................. Irish Distillers, Pernod RicardMonteguelfo ..................................................united Wine MerchantsMontes ..........................................................Barry & Fitzwilliam LtdMontorsi ......................................................................Little Italy LtdMoreau ...............................................Findlater Wine & spirit GroupMount gay ....................................................Barry & Fitzwilliam LtdMr Muscle .............................................................................DiverseyMuller ................................................................. The Gleeson GroupMulligan ............................................... Irish Distillers, Pernod RicardMumm ................................................. Irish Distillers, Pernod RicardMurphys .................................................................. 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 Ltdnightlife towels ..............................................................Linen Directnobilo ...........................................................Barry & Fitzwilliam Ltd noels ............................................................................Excellence Ltdnoilly prat ..................................................Edward Dillon & Co Ltdnordoff................................................. Irish Distillers, Pernod Ricardnortech .......................................................................... Katerbay Ltdnosio, italy ...............................Mitchell & son Wine Merchants Ltdnumatic ..................................................................................Nisbetsnuova simonelli .............................................. united Coffee Irelandoats portable porridge pots, original 44g, strawberry 46g and organic 40g ................................................E. Flahavan and sons Ltdobikwa........................................................Edward Dillon & Co Ltdodlums .....................................................................shamrock Foodsold cellar british sherry .................... Irish Distillers, Pernod Ricardold pultenay .................................................united Wine Merchantsolivetti ....................................................................................Nisbetsolmeca resposado ............................... Irish Distillers, Pernod Ricardolympia ..................................................................................Nisbetsolympia porcelain ..................................................................Nisbetsoneills ..........................................................united Wine Merchantsopal bianca ........................................................Brinkman Beveragesopal nera............................................................Brinkman Beveragesorchard .........................................................united Wine Merchantsoreo .................... The Kenco Coffee Company (Kraft Foods Ire. Ltd)oxford landing ..............................................Cassidy Wines Limitedoyster bay ......................................................Cassidy Wines Limitedpaddy ................................................... Irish Distillers, Pernod Ricardpain delice ................................................................. Pain Delice Ltdpanasonic .............................................................. Bunzl McLaughlin


Brand indEXpanasonic ...........................................Corcoran Food Equipment Ltdpanasonic .............................................stephens Catering Equipmentpanibois ........................................................................ Odaios Foodspap .............................................................................Pan Euro Foodsparlare ...........................................................united Wine Merchantsparmalat .......................................................................Little Italy Ltdparry ........................................................................................Nisbetsparty Food specialists ................................ The Blue Haven Food Copatron tequila .....................................................Brinkman Beveragespaul blanck (alsace) ........................................... The Gleeson Grouppaul deloux – burgundy (France) ...............Barry & Fitzwilliam Ltdpaul Mason (america) ..................................Barry & Fitzwilliam Ltdpaulaner .................................................................. Heineken Ireland“pellegrino, Marsala” ...............Mitchell & son Wine Merchants Ltdpelorus ........................................................Edward Dillon & Co Ltdpenfolds.......................................................Edward Dillon & Co Ltdpere ventura cava ............................................... The Gleeson Grouppernod .................................................. Irish Distillers, Pernod Ricardperrier-Jouet ........................................ Irish Distillers, Pernod Ricardpersil......................................................................................Diverseyphiladelphia ........ The Kenco Coffee Company (Kraft Foods Ire. Ltd)pink .............................................................Edward Dillon & Co Ltdpinky vodka ..................................................Barry & Fitzwilliam Ltdpio cesare .......................................................Cassidy Wines Limitedpiper Heidsieck ............................................Barry & Fitzwilliam Ltdpippins Flavoured cider .................................... The Gleeson Grouppitco ............................................................................... Katerbay Ltdpledge ....................................................................................Diverseyplymouth gin ...................................... Irish Distillers, Pernod Ricardpoint break ...................................................united Wine Merchantspol roger ......................................................Barry & Fitzwilliam Ltdpolar ........................................................................................Nisbetspolarbrod ................................................................... Pain Delice Ltdpolero ............................................................united Wine Merchantspommery .........................................................Cassidy Wines Limitedponti .............................................................................Little Italy Ltdporridge oats 1Kg ......................................E. Flahavan and sons Ltdpowers 12 Year old special reserve .................................................. .............................................................. Irish Distillers, Pernod Ricardpowers gold label ............................... Irish Distillers, Pernod Ricardpreiss Zimmer - alsace (France) ...................Barry & Fitzwilliam Ltdpremiere loire valley .......................................... The Gleeson Groupprimeware ............................................stephens Catering Equipmentpristine .................................................................. Bunzl McLaughlinprosecco, bortolomiol ..............Mitchell & son Wine Merchants Ltdprunier, cognac ........................Mitchell & son Wine Merchants Ltdpyrat rum ...........................................................Brinkman BeveragesQc .................................................................Barry & Fitzwilliam LtdQuadrasan .................................................. spring Grove services Ltdraimat (spain) ..............................................Barry & Fitzwilliam Ltdrangeland ........................................................Lynas Foodservice Ltdrational................................................................. Bunzl McLaughlinrational................................................stephens Catering Equipmentravenswood (america) ................................Barry & Fitzwilliam Ltdred alert .......................................................united Wine Merchantsred square ....................................................united Wine Merchantsredbreast 12 Year old ......................... Irish Distillers, Pernod Ricardredoro..........................................................................Little Italy Ltdremy Martin .................................................Barry & Fitzwilliam Ltdremy pannier - loire (France) ....................Barry & Fitzwilliam Ltdrenards Hill – bordeaux (France) ...............Barry & Fitzwilliam Ltdreth (usa) inc. lock systems .......................................................... ......................................... HotelkeycardsLimited & Gum and smokesrhymes cuisine ...............................................................Pallas Foodsricard ................................................... Irish Distillers, Pernod Ricardrieber ............................................................................ Combico Ltdriedel glassware, austria .........Mitchell & son Wine Merchants Ltdriver ...................................................Findlater Wine & spirit Grouprivers peach schnapps .................................Barry & Fitzwilliam Ltdrives ..............................................................united Wine MerchantsrM gastro .......................................................................Whitkil Ltdrobert Mondavi (america) ..........................Barry & Fitzwilliam Ltdrobert roberts .................................................... Robert Roberts Ltdrobertsons ....................................................... Premier Foods Irelandrobot coupe........................................stephens Catering Equipment

robotcoupe ........................................Corcoran Food Equipment Ltdroditeau ........................................................united Wine Merchantsroller-grill .................................................................... Katerbay Ltdroma .........................................................................shamrock Foodsromana ....................................................................... Diageo Irelandroom care ............................................................................Diverseyrosemount ..................................................Edward Dillon & Co Ltdrowse Honey ...............................................................Excellence Ltdroyal lochnagar ......................................................... Diageo Irelandrubbermaid ............................................................................Nisbetsruffino (italy) ...............................................Barry & Fitzwilliam Ltdruinart ........................................................Edward Dillon & Co Ltdruinart ........................................................Edward Dillon & Co Ltdrutherglen Estates .............................Findlater Wine & spirit Groupsacchetto .........................................................Cassidy Wines Limitedsagatiba cachaca ................................................Brinkman Beveragessalamander ......................................................................Pallas Foodssalva .....................................................stephens Catering Equipmentsalvadori ......................................................................Little Italy Ltdsambuca Molinari .......................................................Little Italy Ltdsambuca ramazzotti ........................... Irish Distillers, Pernod Ricardsammic...............................................Corcoran Food Equipment Ltdsammic.............................................................................Whitkil Ltdsamsung ..................................................................................Nisbetssan Miguel ....................................................Barry & Fitzwilliam Ltdsan pellegrino ..............................................................Little Italy Ltdsan pellegrino ....................................................... stafford Lynch Ltdsan pelligrino................................................united Wine Merchantssandeman ............................................. Irish Distillers, Pernod Ricardsandleford ........................................................... The Gleeson Groupsant orsola ......................................................... The Gleeson Groupsanta Julia (argentina) .................................Barry & Fitzwilliam Ltdsanta luz ............................................................ The Gleeson Groupsanta luz (chile) ..........................................Barry & Fitzwilliam Ltdsanta Maria ..................................................................Excellence Ltdsanta rita ................................................................................Gilbeyssantal ...........................................................................Little Italy Ltdsantiano ........................................................united Wine Merchantssantos ......................................................................................Nisbetssaratov ................................................. Irish Distillers, Pernod Ricardsartori ...........................................................united Wine Merchantssatzenbrau .................................................................. Diageo Irelandsauza tequila ................................................Barry & Fitzwilliam Ltdsaxa .................................................................. Premier Foods Irelandschaerer ..................................................Marco Beverage systems Ltdschwartz for chef ........................................................Excellence Ltdscore .................................................................... The Gleeson Groupseacatch............................................................................Pallas Foodssecurit .....................................................................................Nisbetssensaflush .................................................. spring Grove services Ltdservices and information ........................................... sodexo Irelandses’fikile (south africa) ................................Barry & Fitzwilliam Ltdshamrock ..................................................................shamrock Foodsshannon Estate ...............................................Cassidy Wines Limitedsharp ..................................................Corcoran Food Equipment Ltdsharp .............................................................................. Katerbay Ltdsharp .......................................................................................Nisbetssharwood’s ....................................................... Premier Foods Irelandshaws ................................................................................. Kerryfreshsichel, bordeaux .......................Mitchell & son Wine Merchants Ltdside Kick .......................................................united Wine Merchantssip ................................................................................. Odaios Foodssipp Mack, alsace .....................Mitchell & son Wine Merchants LtdsKYY vodka ........................................................Brinkman Beveragesslipbuster ................................................................................Nisbetssmirnoff red ............................................................... Diageo Irelandsmithwicks .................................................................. Diageo Irelandsnickers ...................................................... spring Grove services Ltdsnug ..................................................... Irish Distillers, Pernod Ricardsoleus (chile) ...............................................Barry & Fitzwilliam Ltdsolia .............................................................................. Odaios Foodssonoma cutrer ...........................................Edward Dillon & Co Ltdsourz .............................................................Barry & Fitzwilliam Ltd southern comfort ......................................Edward Dillon & Co Ltdspc natures Finest ............................................... stafford Lynch Ltd


Brand indEXspeedicook ............................................................ stafford Lynch Ltdsqueez ....................................................................Dairyland Cuisinest germain Elderflower liqueur ........................Brinkman Beveragesst. clair (new Zealand) ................................Barry & Fitzwilliam Ltdsteakhouse select .............................................................Pallas Foodssteelite ................................................................... Bunzl McLaughlinsteelite .....................................................................................Nisbetsstephens Fabrication ...........................stephens Catering Equipmentsterno ......................................................................................Nisbetsstewarts cream of the barley .............. Irish Distillers, Pernod Ricardstolichnaya....................................................Barry & Fitzwilliam Ltdstoneleigh ............................................ Irish Distillers, Pernod Ricardstoney cape ........................................................ The Gleeson Groupsuchard ............... The Kenco Coffee Company (Kraft Foods Ire. Ltd)suma .....................................................................................Diverseysunrise ................................................. Irish Distillers, Pernod Ricardsutter Home.......................................Findlater Wine & spirit Groupsweetbird syrups ............................................. united Coffee Irelandtabasco .................................................................. stafford Lynch Ltdtalisker 10 .................................................................. Diageo Irelandtanqueray ................................................................... Diageo Irelandtanqueray number 10................................................ Diageo Irelandtaralloro .......................................................................Little Italy LtdtasKi ...................................................................................Diverseytassimo professional ......................................................................... ............................. The Kenco Coffee Company (Kraft Foods Ire. Ltd)taylor’s port ..................................................Barry & Fitzwilliam Ltdtaylors ...........................................................united Wine Merchantsteachers.........................................................Barry & Fitzwilliam Ltdtefcold............................................................................ Katerbay Ltdterrazas .......................................................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 blue Haven Hamper selection ........... The Blue Haven Food Cothe Famous grouse ......................................Barry & Fitzwilliam Ltdthe Fresh pasta company ............................................ Odaios Foodsthe glenlivet ....................................... Irish Distillers, Pernod Ricardthe 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 Grouptia Maria ......................................................Barry & Fitzwilliam Ltd tio pepe ........................................................Barry & Fitzwilliam Ltdtipperary natural Mineral Water ...................... The Gleeson Grouptoblerone ............ The Kenco Coffee Company (Kraft Foods Ire. Ltd)toltem .........................................................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 Merchantstullamore dew irish Whiskey ..........Findlater Wine & spirit Groupturner road (america) .................................Barry & Fitzwilliam Ltdtwilight Mints .... The Kenco Coffee Company (Kraft Foods Ire. Ltd)twinings .............. The Kenco Coffee Company (Kraft Foods Ire. Ltd)tyrconnell .....................................................Barry & Fitzwilliam Ltdtyrconnell single Malt ...................................... Cooley Distillery Plctyrells (australia) .........................................Barry & Fitzwilliam Ltdubert ....................................................stephens Catering Equipmentultimat vodka .....................................................Brinkman Beveragesu’luvka vodka ...................................................Brinkman Beveragesuncle ben’s .................................................. Mars Ireland Foodserviceunifrost .......................................................................... Katerbay Ltdunion coffee ................................................................ Odaios Foodsunison ...................................................................................Diversey

usa ........................................................ Jacob Fruitfield Food Groupvaccari sambuca ...........................................Barry & Fitzwilliam Ltdvalette Foie gras ........................................................... Odaios Foodsvalrhona ........................................................................ Odaios Foodsvat 19 ..........................................................united Wine Merchantsvauconsant .................................................................... Combico Ltdvecchia romagna .........................................................Little Italy Ltdvectair ........................................................ spring Grove services Ltdvedett (belgium) ................................................. The Gleeson Groupvegware ......................................................................... Odaios Foodsvergelegen ........................................................... The Gleeson Groupveuve clicquot ............................................Edward Dillon & Co Ltdvianen ................................................Corcoran Food Equipment Ltdvicenzi .........................................................................Little Italy Ltdvictorinox ...............................................................................Nisbetsvileda .................................................................... stafford Lynch Ltdvilla bellentani ............................................................Little Italy Ltdvilla Maria (new Zealand) ..........................Barry & Fitzwilliam Ltdvilla Mura .....................................................united Wine Merchantsvillafranca Wines .........................................................Little Italy Ltdvilroy & boch....................................................... Bunzl McLaughlinvina tarapaca ..................................................... The Gleeson Groupvisu ......................................................stephens Catering Equipmentvita (italy)....................................................Barry & Fitzwilliam Ltdvladivar .........................................................Barry & Fitzwilliam Ltdvodkova ........................................................united Wine Merchantsvogue.......................................................................................Nisbetsvs sorted ......................................................united Wine MerchantsWakefield Estate ................................Findlater Wine & spirit GroupWalkers ................................................................. stafford Lynch LtdWaring .....................................................................................NisbetsWarsteiner (germany) ........................................ The Gleeson GroupWaterford Estate .............................................Cassidy Wines LimitedWeight Watchers ................................Findlater Wine & spirit GroupWeight Watchers ........................................................ Pain Delice LtdWeightstation ..........................................................................NisbetsWeihenstephen Weissbier (germany) ................ The Gleeson GroupWenneker ....................................................united Wine MerchantsWest coast cooler ............................... Irish Distillers, Pernod RicardWest coast cooler rose ...................... Irish Distillers, Pernod RicardWhirlpool ..................................................................... Combico LtdWhites .....................................................................................NisbetsWholesale trade products ......................... The Blue Haven Food CoWhyte & Mackay .........................................Barry & Fitzwilliam LtdWild turkey Kentucky straight bourbon .........Brinkman BeveragesWilliams ...............................................stephens Catering EquipmentWinterhalter ......................................................... Bunzl McLaughlinWinterhalter ........................................stephens Catering EquipmentWolf blass ...................................................Edward Dillon & Co LtdWoodford reserve .......................................Edward Dillon & Co LtdWoodstone ...........................................stephens Catering EquipmentWusthof ...................................................................................NisbetsWyborowa ............................................ Irish Distillers, Pernod RicardWyndham Estate .................................. Irish Distillers, Pernod RicardWyndham Estate Quarter bottles ....... Irish Distillers, Pernod RicardX-rated Fusion ...................................................Brinkman BeveragesxXx tequila .........................................................Brinkman BeveragesYellow tail ...............................................................................GilbeysZarapito ........................................................united Wine MerchantsZatec ................................................................. Molson Coors IrelandZodiac ..................................................stephens Catering EquipmentZubrowka ............................................. Irish Distillers, Pernod RicardZuccardi (argentina) ....................................Barry & Fitzwilliam LtdZumoval ...........................................................................Whitkil LtdZywiec ..................................................................... Heineken Ireland


aMBerleyBarntickBallynacallyCo. Claretel: +353 65 6838109Fax: +353 65 6838055Email: [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 17tel: 01 8160767Fax: 01 8160770Email: [email protected]: 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.

BaBCo euroPe liMitedThe Forum29-31 Glasthule RoadGlasthuleCo. Dublintel: 01 2020012Fax: 01 2020013Email: [email protected]: www.babcoeurope.comcontact(s): sharon O’ConnellQuality international brand company building alcoholic brands with compelling originality.

Barry & FitzWilliaMBallycureen Industrial EstateAirport RoadCork tel: 021 4320900Fax: 021 4320910E-mail: [email protected]: www.BandF.iecontact(s): Michael Barry: Managing Director; Chris Murphy: Chairman; David Murphy: Chief Financial Officer Premium beer, wine and spirits.

Barry’s teaKinsale RoadCorktel: +353 21 4915000Fax: +353 21 4313606Email: [email protected]: www.barrystea.ieBarry’s Tea is Ireland’s leading tea blender, and has blended the same high quality teas in Cork for over 100 years.

Blenders ltdunit 4IDA CentreNewmarketDublin 8tel: +353 1 4536960Fax: +353 1 4537607Email: [email protected](s): David ChandlerManufacturers of mayonnaises, bouillons, sauces, dressings & sachets for caterers.

the Blue haven Food Co3-4 Pearse streetKinsaleCo. Corktel: 021 4772209Fax: 021 4774268Email: [email protected]: www.bluehavenfoodco.comcontact(s): Loretto KiernanA member of the Blue Haven Collection, Kinsale. A dedicated catering and food manufacturing company selling wholesale and retail, based in Kinsale Co. Cork.

Bord GÁis netWorksBord Gáis NetworksBlock 2Arena Roadsandyford Business ParksandyfordDublin 18tel: 1850 411 511Fax: 066 9792015Email: [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.

BrinkMan BeveraGes Highfield HouseBurton Hall RoadsandyfordDublin 18tel: 01 2121500Fax: 01 2101009Email: [email protected]: www.brinkmanbeverages.ie

CoMPanY indEX


contact(s): John Ralph: Managing DirectorIreland’s leading Independent Premium Spirits Importer

Bunzl MClauGhlinCathedral RoadArmaghCo. Armagh BT61 8AGtel: 01 8306555 and 048 3751 1999Fax: 048 3752 2747Email: [email protected]: www.bunzlce.iecontact(s): sean MartinCatering equipment and supplies

BWG FoodserviCeHead OfficeGreenhills RoadWalkinstownDublin 12tel: 01 4090300/1890 626 426: Locall NationwideFax: 01 4516719Email: [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.

Cassidy WinesMagna DriveCitywest Business ParkDublin 24tel: 01 4668900Fax: 01 4668933Email: [email protected]: www.cassidywines.com

contact(s): Neil Cassidy: Managing Director; Padraig Murray: sales Manager; Kieran Cody: Key Accounts Manager; Amanda Cardiff: Marketing ManagerWine Merchants to both the on & off trade

CaterinG eQuiPMent assoCiation84 Lower Baggot streetDublin 2tel: 01 6051669Fax: 01 6381669Email: [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.

CeltiC linenRosslare RoadDrinaghCo. Wexfordtel: Locall 1890 235842Fax: 053 9165774Email: [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.

CoMBiCo ltd1 Garvey’s RangeOff Grattan streetLimericktel: 061 317237, Dublin: 087 6699650, Cork: 087 6640112Fax: 061 446904Email: [email protected]: www.combico.iecontact(s): Ian Barry, Maire O’Mahony, Cecilia Lam, Paddy O’sheaKitchen and catering equipment fit-out to the hospitality industry, laundry, delis, bakeries.

CoMPass GrouP ireland3rd Floor43A yeats WayParkwest Business ParkDublin 12tel: 01 6296100Fax: 01 6296105Email: [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.

Cooley distillery PlC162 Clontarf RoadClontarfDublin 3tel: 01 8332833Fax: 01 8333505Email: [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

CorCoran Food eQuiPMent ltdupper Rock streetTraleeCo. Kerrytel: 066 7125605/7124072Fax: 066 7125172contact(s): Dan Brosnan: Managing Director; Michelle Brosnan: General ManagerCatering System Specialist – providing complete food service solutions to the catering and supermarket industries.

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CruMlin ColleGe oF Further eduCationCrumlin RoadDublin 12tel: 01 4540662Fax: 01 4538855Email: [email protected]: www.crumlincollege.iecontact(s): Mark Leonard, Margaret BuckleyEducation provider for the hospitality and tourism industry.

dairyland Cuisineunit 15Blanchardstown Corporate ParkBlanchardstownDublin 15tel: 01 8829650Fax: 01 8829649Email: [email protected]: www.dairylandcuisine.comcontact(s): Martin Kiernan: Managing DirectorSales and distribution of all dairy and ambient products.

diaGeo irelandst James’s GateDublin 8tel: 01 4536700Fax: 01 4084810Website: www.diageo.comcontact(s): John Kennedy: Managing DirectorBeer and spirits; main product groups: stout, ale, lager, cider, spirits

diverseyJamestown RoadFinglas

Dublin 11tel: 01 8081808Email: [email protected]: www.diversey.comcontact(s): Richard DalyCleaning and hygiene products, tools and equipment for the foodservice and hotel industry.

earth 2 earth/thorn environMental ltd104 Patrick streetDun LaoghaireCo. Dublintel: 01 2808612Fax: 01 2804830Email: [email protected]: www.earth2earth.comcontact(s): Adam ThornEnvironmentally friendly waste packaging solutions – compostable, biodegradable, recycled bags, bins.

eColaBLa Valee Houseupper Dargle RoadBrayCo. Wicklowtel: 01 2763500Fax: 01 2869298Email: [email protected]: www.ecolab.comEcolabs unparalleled service provides 360° protection for our customers with a clean, safer and efficient operation that delivers guest satisfaction, guest and employee safety and operational efficiency.

edWard dillon & Co. ltdEstuary HouseBlock P7Eastpoint Business ParkFairviewDublin 3tel: 01 8193300Fax: 01 8193390

Email: [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 13tel: 01 8323300Fax: 01 8323584Email: [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.

Findlater Wine & sPirit GrouP79 Broomhill RoadTallaghtDublin 24tel: 01 4047300Fax: 01 4047311Email: [email protected]: www.findlaterws.iecontact(s): Martin McDonald: sales Director; Philip Robinson: Marketing DirectorWine & spirits distributor.

e. Flahavan and sons ltdKilnagrange MillsKilmacthomasCo. Waterfordtel: 00 353 (0) 51 294107Fax: 00 353 (0) 51 294308Email: [email protected]: www.flahavans.comcontact(s): John Flahavan: Managing Director: John Noonan: sales & Marketing Director: Margie Walsh: National Account Manager; Dolores

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Whelan: Brand ManagerE. Flahavan & Sons Ltd is Ireland’s leading producer of top quality oat-based products for the retail, wholesale and export sectors.

FlaMinGo disPlayunit 21 Fashion CityBallymount Road upperDublin 24tel: 01 4295070Fax: 01 4925055Email: [email protected]: www.flamingodisplay.comcontact(s): Lauren Bradish, simone Kenny

FloGasFlogas Ireland LtdDublin RoadDroghedaCo. Louthtel: 041 9831041Fax: 041 9834652Email: [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.

Food saFety ProFessionals assoCiationMary Daly, PROFood safety Professionals AssociationAnnmountGlounthauneCo. Corktel: 021 4355917Email: [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.

GilBeysNangor HouseNangor RoadDublin 12tel: 01 4292200Fax: 01 4292230Freephone: 1890 200 001E-mail: [email protected](s): Terry Pennington: Commercial Director Ireland’s leading premium wine supplier & wholesaler of packaged beer, cider.

Gleeson GrouPunit 16 Cherry Orchard Industrial EstateBallyfermotDublin 10tel: 01 6269787 Fax: 01 6260652Email: [email protected]: www.gleesongroup.iecontact(s): Patrick Cooney: Managing Director; stephen Meleady: National sales Manager; Keith O’Haire: Marketing Manager; sally-Anne Cooney: Wine Division General ManagerGleeson is a fully-independent, Irish-owned producer & wholesaler of alcoholic & non-alcoholic beverages. Gleeson is Ireland’s largest packaged lager wholesaler, supplying all areas of the market, in every geographical part of the country. Gleeson also produces some of Ireland’s best known and best selling brands, including Tipperary Water, Finches Soft Drinks, Crystal Springs Water, Adams Premium Irish Cider etc. Gleeson – Ireland’s leading drinks supplier.

GourMet ClassiC ltdPeartree Business CentreCobham RoadFerndown Industrial Estate

WimborneDorset BH21 7PTEnglandtel: 0044 1202 863040Fax: 0044 1202 891367Email: [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. Active in research and development of new products, created by chefs for chefs. Extending the category, adding value for both distributors and chefs.

heineken irelandMurphys BreweryLeitrim streetCork tel: 021 4503371; Customer Care (On Trade): 1850 514455; Tel: Customer Care (Off Trade): 1850 514600Fax: 021 4503011Email: [email protected]: www.heinekenireland.iecontact(s): David Forde: Managing Director; Patrick Conway: Commercial Director; Walter Drenth: Marketing Director; Luc Van Haastracht: Finance Director; Declan Farmer: Corporate Affairs Manager; Conor Dillon: National sales Manager (On Trade); sean McNaughten: National sales Manager (Off 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. Following the acquisition of Beamish & Crawford by Heineken NV in late 2008, the enlarged Heineken Ireland is now Ireland’s leading lager company and employs 430 people with a pre-acquisition turnover for 2008 of €346m. The brewery’s portfolio now includes Ireland’s No 1 lager – Heineken, Coors Light, Amstel, Fosters, Carling, Beamish Stout & Murphy’s Stout, and a full range of speciality beers which includes Paulaner, Sol, Moretti and Zwyiec. Heineken Ireland is also a member of MEAS which promotes responsible drinking.

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hJ heinz CoMPany (ireland) ltdstradbrook Housestradbrook RoadBlackrockCo. Dublintel: +353 1 2805757Fax: +353 1 2801957Website: 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. Kerrytel: +353 66 7123842Fax: +353 66 7123853Mobile: 00353 87 02302334Email: [email protected]: www.hotelkeycards.net; www.gumandsmokes.netcontact(s): Glyn Wells, Marie ColemanKeycards/Wallets & personal litter pouches. Both personalised and generic to Ireland & UK.

irish MusiC riGhts orGanisation (iMro)Copyright HousePembroke RowDublin 2tel: 01 6614844Fax: 01 6763125Email: [email protected]: www.imro.iecontact(s): Brendan Griffin: Director of LicensingPerforming Rights Organisation – Music Licensing for Public Performances of Copyright Music.

invest northern irelandDrumalane MillThe QuaysNewryCounty DownBT34 8QFMobile: +44 (0) 7817 173516Email: [email protected]: www.investni.com; www.buynifood.comcontact(s): shane McArdle: Food Market Advisor, Republic of IrelandNeed assistance identifying food & drink manufacturers in Northern Ireland? With just a single call to our specialist food team we can offer you personal guidance on thousands of products from over 350 suppliers in Northern Ireland and can assist with introductions, factory visits, sampling requests, menu development and much more. Invest 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.

ireland.CoMDigitalworX Ltd (The Irish Times Group) Prospect House2-3 Prospect RoadGlasnevinDublin 9tel: 01 8279472Fax: 01 8279444Email: [email protected]: www.ireland.comcontact(s): Keith Mahon: General Manager; Peter Kennedy: sales DirectorIreland.com is the definitive guide for what to do in Ireland, with over 450,000 domestic and international visitors a month looking for places to eat, things to do, places to stay and more.

irish distillers, Pernod riCardsimmonscourt House, simmonscourt Road, Ballsbridge, Dublin 4tel: 01 – 212 9000Fax: 01 – 212 9001Email: [email protected] care:1850 774 748Websites: www.jamesonwhiskey.comwww.pernod-ricard.comcontact(s): Dennis O’Flynn: Commercial Director – Ireland; Michael Maguire: Business unit Director – On Trade; Patrick Magee: Business unit Director – Retail; Linda Williams: Head of Customer Marketing; Emma Donnellan: Brands Director - Ireland Irish Distillers, a subsidiary of Pernod Ricard, is a leading Irish company whose principal business is the production, distribution and marketing of Irish whiskey and other distilled spirits and the importation and marketing of wine and premium spirits.

The company’s flagship brand is Jameson Whiskey – the world’s leading Irish Whiskey and the fastest growing international brand of whiskey. Other whiskeys within its portfolio include Powers Gold Label and Paddy. White spirit brands include Cork Dry Gin and Huzzar Vodka.

In addition to its domestically produced brands, Irish Distillers imports and distributes leading Pernod Ricard spirit and wine brands including Pernod, Havana Club Rum, Martell, Malibu, Chivas Regal, ABSOLUT, Wodka Wyborowa, Jacobs Creek wine (Australia) Long Mountain wine (South Africa) and Montana wine (New Zealand) and Perrier-Jouet and Mumm Champagnes.

Irish Distillers operates a distillery complex in Midleton County Cork and a bottling plant in Dublin.

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JaCoB FruitField Food GrouPBelgard RoadTallaghtDublin 24tel: 01 4141111Fax: 01 4511898Email: [email protected]: www.jacobfruitfield.comcontact(s): Richard BolandThe Jacob Fruitfield food group is responsible for some of Ireland’s most loved and cherished food brands.

katerBay ltdstation RoadKiltimaghCo. Mayotel: 094 937 4500Fax: 094 937 4231Email: [email protected]: www.katerbay.comcontact(s): Pat NaughtonProfessional Kitchen, Bar and Deli equipment.

keelinGs CaterinGRoslinst MargaretsCo. Dublintel: 01 8955304Fax: 01 8955306Email: [email protected]: www.keelings.comcontact(s): Colm BuryFresh and prepared fruit and vegetable specialists.

kerryFreshKerry FoodsBelgard squareBelgard RoadTallaght

Dublin 24tel: 01 4046964; Lo Call: 1890 560 960Fax: 01 4046965Email: [email protected]: www.kerryfresh.ieKerryfresh is one of Ireland’s leading suppliers of quality foodservice ingredients and food-to-go concepts for delicatessens, sandwich bars, coffee shops, pubs, restaurants and workplace caterers.

the kenCo CoFFee CoMPany (kraFt Foods ire. ltd)47 Pembroke RoadBallsbridgeDublin 4tel: 01 6052600Fax; 01 6052626Email: [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.

lavazza CoFFee (uk) ltd2nd Floor36 Windsor streetuxbridge uB8 1ABtel: 0044 1895 209750Fax: 0044 1895 254778Email: [email protected]: www.lavazza.comcontact(s): Barry Kither: sales & Marketing Director Fs/AFACoffee Roaster

linen direCtunit 6 Finglas Business CentreJamestown Road

Dublin 11tel: 01 8646412Fax: 01 8110719Email: [email protected]: www.linendirect.iecontact(s): Garry MacMahon, Michael Richardson, John McIverSells linen, towels, table linen, bed linen, mattress protectors, shower curtains, pillows, quilts, blankets and all other linen requirements.

little italy ltd139-140 North King streetDublin 7tel: 01 8725208/8733935Fax: 01 8733299Email: [email protected]: www.littleitalyltd.comcontact(s): Bettina RabbitteWholesale and retail importers and distributors of fine Italian food and wine.

lynas FoodserviCe ltdLoughanhill Industrial EstateGateside RoadColeraineCo. Derry BT52 2NRtel: 048 7035 0600/Freephone: 1 800 936086Fax: 048 7035 7340Email: [email protected]: www.lynasfoodservice.comServing the caterer with frozen, chilled and ambient food requirements.

MaCdonald FinanCial Consultants ltdBlock 10-3Blanchardstown Corporate ParkDublin 15

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tel: 01 448 1485Fax: 01 8202404Email: [email protected]: www.macdonaldfc.iecontact(s): Barry MacDonaldPensioner trustees, fee-based financial planners & investment consultants.

MarCo BeveraGe systeMs ltdunit 24 Heather Roadsandyford Industrial EstateDublin 18tel: 01 2952674Fax: 01 2958715Email: sales @marco.ieWebsite: 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 4353290Website: 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 1tel: 01 2302301

Fax: 01 2302305Email: [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.

Molson Coors irelandunit 6, Block HMaynooth Business CampusMaynoothCo. Kildaretel: 01 6294101Fax: 01 6294108Email: [email protected]: www.molsoncoors.comcontact(s): Niall Phelan: Country Manager; Keith Fagan: Head of sales, ROI; seamus Daly: Marketing Manager; Ger Corkery: sales Manager; Collette Murphy: Office ManagerMolson Coors Ireland distributes Carling, Grolsch, Cobra as well as a growing portfolio of World beer brands in Ireland.

MulCahy teChniCal serviCesunit 8A Mulcahy Keane EstateGreenhills RoadDublin 12tel: 01 4504755Fax: 01 4508371Email: [email protected]

MusGrave FoodserviCesDistribution Centrest. Margaret’s RoadBallymunDublin 11tel: 01 8835333Fax: 01 8835306Email: [email protected]: www.musgravefoodservices.comcontact(s): John Kelly – Head of sales

Foodservice Wholesale distributor of ambient, chilled and frozen products.

nilFiskNationwidetel: 01 2943838/086 8318203Email: [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 RoadCorktel: 021 4946777Fax: 021 4946789Email: [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 24tel: 01 4691455Fax: 01 4691499Email: [email protected]: www.odaios.comcontact(s): Freda WolfeSupplier of ambient, chilled and frozen foods to hotels, restaurants, caterers, cafés and gourmet retailers.

HOTEL & CATERING REVIEW ❖ DIRECTORy & BuyERs GuIDE 2010-2011 ��

COMPANY INDEX

Pain deliCe ltd2 Oikoseen HouseCastleredmondMidletonCo. Corktel: + 353 21 463 5222Fax: + 353 21 463-5225Email: [email protected]: www.pain-delice.iecontact(s): David Buckley & Tracy scullyWe are leaders in the field of quality frozen bread and food distribution.

Pallas FoodsArdagh RoadNewcastlewestCo. Limericktel: 069 20200Fax: 069 20400Email: [email protected]: www.pallasfoods.eu

PreMier Foods ireland2nd FloorWest End Office ParkBlanchardstownDublin 15tel: 01 6407000Fax: 01 6407082Email: [email protected]: www.premierfoods.iecontact(s): Brian KeoghManufacturer of iconic ambient food brands including McDonnell’s, Hartley’s and Chivers.

Pan euro Foodsunit 12 Blanchardstown Corporate ParkDublin 15tel: 01 8030360Fax: 01 8111236Email: office @paneurofoods.ieWebsite: www.paneurofoods.iecontact(s): seamus Duignan: Managing Director; Conor Ryan: Commercial Director; Michael Burke: National Key Accounts ManagerImporter and Distributor of ambient, chilled and frozen foods.

Paul BoksBerGer advisory serviCes22 Coolamber CourtKnocklyonDublin 16tel: 087 2548544Fax: 01 4945239Email: [email protected](s): Paul Boksberger, simon GillottTraining, operational review, HACCP and operational safety, auditing, design, procurement, contract review, legal witness service.

roBert roBerts ltd79 Broomhill RoadTallaghtDublin 24tel: 01 4047300Fax: 01 4047311Email: [email protected]: www.robert-roberts.ieHot beverage solution providers.

saFeFood7 Eat Gate AvenueEat Gate Business ParkLittle IslandCo. CorkHelpline ROI: 1850 40 4567Helpline NI: 0800 085 01682tel: 00353 21 2304100Fax: 00353 21 2304111Email: [email protected]: www.safefood.eusafefood is the North-South body responsible for promoting food safety and healthy eating on the island of Ireland.

shaMroCk FoodsMerrywell Industrial EstateBallymountDublin 12tel: +353 1 4051500Fax: +353 1 4601336Email: [email protected]: www.shamrockfoods.ieShamrock Foods is one of Ireland’s leading sales, marketing and distribution companies.

sodexo ireland23 Rock HillMain streetBlackrockCo. Dublintel: Dublin: 01 2833654; Cork: 021 4327210; Belfast: 028 90 49100Fax: 01 2833991Email: [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.


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sPrinG Grove serviCes ltdPottery RoadDun LaoghaireCo. Dublintel: 01 6362950Fax: 01 6362999Email: [email protected]: www.springrove.iecontact(s): shane stackHospitality linen hire service, uniform and workwear rental, plain and logo mat service, washroom service.

staFFord lynCh ltd101 Northwest Business ParkBallycoolinBlanchardstownDublin 15tel: 01 8023100Fax: 01 6335366Email: [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. Kildaretel: 01 5053505Fax: 5052506Email: [email protected]: www.stephenscatering.comcontact(s): Julie Morrissey: Managing DirectorIreland’s largest and longest established catering and food service equipment companies.

unilever Foodsolutions ireland20 RiverwalkNational Digital ParkCitywestDublin 24tel: 01 2914000Fax: 01 2914396E-mail: [email protected]: www.unileverfoodsolutions.iecontact(s): Margaret McKenna unilever Foodsolutions is a company dedicated to building partnerships with our customers in the catering industry.

united CoFFee irelandunit 299Blanchardstown Corporate ParkDublin 15tel: 1800 946974Email: [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 6LNtel: 048 3831 6555Fax: 048 3831 6444E-Mail: [email protected]: www.unitedwines.co.ukUnited Wine Merchants is 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. Although part of a multinational company, United Wine Merchants retains its operational independence, allowing local management to make the best decisions in the local market. As a company we strive to provide the highest standard of customer service, delivery and range of quality products to the licensed trade in Ireland.

Whitkil ltdunit 27 Finglas Business CentreJamestown RoadFinglasDublin 11tel: 01 8068082/8068083Fax: 01 8068084Email: [email protected]: www.whitkil.iecontact(s): Dave Killeen; Ruth DeaneImporters and distributors of catering equipment.

NOTES


Know the LawA legal guide for hospitality operators

58 Food64 Liquor Licensing71 Equal Status72 Health & Safety74 Employment78 Environmental

Copies of the various Acts can be purchased from the Government Publications Sales Office, Sun Alliance House, Molesworth Street, Dublin 2 or through booksellers.


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

Food law


LAW

to facilitate its traceability, through relevant documentation or information in accordance with the relevant requirements of more specific provisions.

The European Commission has 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 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 8


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• Chapter III: Requirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a private dwelling-house but where foods are regularly prepared for placing on the market 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


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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 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. 342:1��7 Guide to Good hygiene Practice for the Food Processing industry in accordance with the Council directive �3/43/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.

i.s. 22000:200� 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. 321�:1��0 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 8

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currently being reviewed.However, a key aspect of these

standards is that the proprietors’ 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.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.

HACCP GuideA simple guide to implementing HACCP was published in the May 2010 issue of Hotel & Catering Review.

Missed it? To order a copy of the issue email [email protected] or tel: 01 764 2700.


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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 wine

Both 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

MoRe InfoUseful 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

Keelings Catering Supply Partners are based in: Dublin, Wexford, Cork and Belfast

Call us now on 00353 1 813 5600www.keelings.com

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Vegetable Specialists


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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

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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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 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 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. 8


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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 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 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).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 1�04Every 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

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GranGe road retail CentreGrange road, rathfarnham, dublin 16. tel: 01 4933816Fax: 01 4936346email: [email protected]

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Mitchell’s wholesale offers a comprehensive selection of wines from around the world. our wines can be found on some of the most prestigious wine lists in ireland – a testament to the quality and value for money we offer.

• Gifts• Wine Courses• Corporate & Private tastings• Wine tours• reidel Glasses & ecanters• Weddings, Parties, Functions,• en Premier Wine• Glass Hire• nationwide delivery• Spirits• Vintage dated armagnac• rare Cognac & Whisky54 GlaStHule road

Sandycove, Co dublin.tel: 01 2302301Fax: 01 2302305email: [email protected]

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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 1924 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.

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


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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 Bord Fáilte 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. 8

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 magazines, Licensing World and Off Licence.

To subscribe to either (or both) of these on and off trade publications contact Josie Keane, tel: 01 764 2700 or email: [email protected].

For further info visit: www.licensingworld.ie or www.jemma.ie.


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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 week day 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.

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 1��7The 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

Where to BuyFor a comprehensive list of Ireland’s leading drinks suppliers and brands, turn to page 36.


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EQUAL 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 complainants 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 providers 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 rights 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

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safety, health and Welfare at Work act 200�The 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’s 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 objects

Health & safety

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 www.hsa.ie.

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8. 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 to disclose all relevant information, provides for court supervised mediation and pre-trial hearings.

Fire saFetythe Fire services act 1�81The 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

Swine Flu ProtectionHotel & Catering Review published a detailed guide to Swine Flu in the January 2010 issue, advising how to protect your staff and guests from infection and explaining what to do in the event of an outbreak.

Missed it? To order a copy of the issue email [email protected] or tel: 01 764 2700.

MoRe Info

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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 Enterprise, Trade and Innovation, Adelaide Road, Dublin 2 (www.deti.ie), the National Employment Rights Authority (www.employmentrights.ie), the Equality Authority, Clonmel street, Dublin 2 (www.equality.ie), and the Health & safety Authority, Metropolitan Building, James Joyce street, Dublin 1 (www.hsa.ie).

TERMS OF EMPLOYMENTorganisation of Working time act 1��7 (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 1��1 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.

NB: The Catering Joint Labour Committee for the boroughs of Dublin/Dun Laoghaire, the Catering JLC for areas outside Dublin/Dun Laoghaire and the Hotels JLC for the country outside the boroughs of Dublin/Dun Laoghaire and outside the county borough of Cork set separate rates for employees working in restaurants and hotels within these areas. Please see page 86 for details. Protection of young Persons (employment) act 1��6The 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 1��4The 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 1��0 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 1�88-2003 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 1�76A 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

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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 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’

notice

5. 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 (www.deti.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 Enterprise, Trade and 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.

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 on www.deti.ie/employment/redundancy/calculator.htm

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 8

Pensions FrameworkThe Department of Social and Family Affairs published the National Pensions Framework on 3 March 2010. There is no immediate change to taxation or pensions legislation as a result of this publication; it sets out a framework for the future provision of pensions. The framework is scheduled to be implemented over a five year period and the principal changes envisaged include:

• Mandatory approach to pension scheme membership

• Effective tax relief on personal pension contributions at 33%

• Approved Retirement Funds (ARFs) for all members of Defined Contributions (DC) schemes

• Tax Free Lump Sum - €200,000 cap• Increasing the state pension age• New public service pension scheme

For further information see www.pensionsboard.ie.


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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.

For further information see the Department of Enterprise, Trade and Employment’s Guide to the Redundancy Payments scheme, May 2010. www.deti.ie/publications/employment/ 2009/guideredscheme.pdf

Protection of employment act 1�77This 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 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 1��8 - 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 1��4, adoptive leave act 1��4, Parental leave act 1��8 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

Minimum WageThe National Minimum Wage rate is €8.65 per hour.

For employees aged over 18 and in their second year of employment the rate is €7.79, while for those turned 18 and in their first year of employment the rate is €6.92.

For those aged under 18, the hourly rate is €6.06.

NB: The Catering Joint Labour Committee for the boroughs of Dublin/Dun Laoghaire, the Catering JLC for areas outside Dublin/Dun Laoghaire and the Hotels JLC for the country outside the boroughs of Dublin/Dun Laoghaire and outside the county borough of Cork set separate rates for employees working in restaurants and hotels within these areas. Please see page 86 for details.


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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

NERA Inspections: What to ExpectThe 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

Employers in the hotel and catering industry should also ensure they are compliant with any relevant Employment Regulation Order (see JLCs), which sets out minimum pay and conditions in these industries. Details on these can be found at the Labour Court website, www.labourcourt.ie.

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.

- Ger Deering, director, NERA


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Environmental law

WASTEWaste Management act

Requirements 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 regulations

Requirements: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 2001

Requirements: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 - 2008

Requirements: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 legislation

Requirements:• 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

The following summary of environmental legislative requirements is provided by the Green Hospitality Awards programme.

Benchmark Your BusinessFind out how your waste, water and energy management systems compare to national and international hospitality firms.

Visit www.ghaward.ie


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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 legislation

Requirements: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 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 regulations

Requirements: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 regulations

Requirements: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.

national strategy on Biodegradable Waste

Requirements:The strategy sets out options for future legislation in relation to food waste, paper waste, cardboard waste, and green waste.

The continued ongoing focus on the organic fraction of biodegradable municipal waste means costs for disposal of such waste could be raised, its untreated landfilling may be banned, as well as alternative options becoming available. No legislation in force yet.

Waste Management (Batteries and accumulators) regulations 2008

Any 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

Dangerous for the environment

Oxidising (can react with other substances and give off heat)

Explosive

Flammable Corrosive (causes burns)

8Harmful or

irritantToxic or

carcinogenic


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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 regulations

Requirements: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 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 regulations

Requirements: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

New Food Waste RegulationsNew food waste regulations came into force on 1 July 2010 requiring caterers to segregate food waste for separate collection.

In areas where the local authority has already implemented a separate food waste collection there is no change, for all other areas the requirements are being implemented on a phased basis.

From 1 July 2010 any food business producing more than 50kg of food waste per week will have to separate and segregate. Businesses producing less than 50kg have a further year to get their house in order, but only if they sent a written declaration to their local authority to this effect in advance of 1 July 2010.


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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 Gases

Requirements: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 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).

NOISE

Requirements:Hotels/bars should be aware that any person can bring legal action to have a noise nuisance dealt with under noise legislation. 8


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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 legislation

Requirements: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

Bags:• Compostable to

EN13432• Heat resistant• Water Proof• High Quality• Longer Shelf Life• Competitive Price

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FOOD WASTE SOLUTION

Thorn Environmental Ltd at 01 280 8612 or email [email protected]


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the use of combined heat and power to 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

Prevention is Better than CureThe 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 www.ctc-cork.ie.

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Catering for Irish Tastes since 1851

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.

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


ReferenceOther important bits of information

86 JLC92 VAT & Tax95 Classification97 Music Licence98 Diary


rates from 2� June 200�

1. MINIMUM WEEKLY RATES OF PAY

a. chef/cook

During first year of training(75% of full rate)

e278.03

During second year of training(80% of full rate)

e296.56

During third year of training(90% of full rate)

e333.63

Trained (full rate) e370.70

under 18 years of age(70% of full rate)

e259.49

b. Head chef/cook e386.96

c. second Head chef/second cook/sous chef

Full rate e379.19

Twelve months’ initial rate(90% of full rate)

e341.27

D. Waiter/Waitress/Barperson

During first eight months of training(75% of full rate)

e272.47

During second eight months of training(80% of full rate)

e290.63

During third eight months of training (90% of full rate)

e326.96

Trained (full rate) e363.28


e254.30

E. Head Waiter Head Waitress/Head barpersonsecond Head Waiter/second Head Waitresssecond Head barperson

Full rate e363.28


e326.96

F. clerical Workergeneral Workershort order/Fast service cookcounter assistant

Full rate e363.28


e326.96


e254.30

Joint laBoUr CoMMittEEs

SETTING WAGE RATES FOR THE HOTEL AND CATERING INDUSTRY

Minimum rates of pay, and other conditions of work, for workers in certain sectors, including the hotel and catering industry, are determined by Joint Labour Committees (JLCs). Currently, there are 17 JLCs in existence, including JLCs for the catering industry in Dublin/Dun Laoghaire, the catering industry outside Dublin/Dun Laoghaire and the hotel industry outside Dublin/Dun Laoghaire and the Borough of Cork. Each JLC is composed of representatives of workers and employers in the sector concerned.

While JLCs are established by means of a statutory order made by the Labour Court, they are independent bodies

which determine minimum rates of pay and conditions of employment for workers in their respective sectors. The pay and conditions agreed by the JLCs are given the force of law in Employment Regulation Orders made by the Labour Court on foot of proposals made to the Court by the JLCs.

The latest EROs for the Catering JLCs for Dublin/Dun Laoghaire and outside Dublin/Dun Laoghaire came into force on 29 June 2009. These EROs set similar rates of pay for catering businesses in Dublin and elsewhere in the country, removing the divergence which previously saw businesses outside

Dublin/Dun Laoghaire pay a higher premium to staff working on sundays than those within the capital.

The most recent rates set for the hotel industry outside Dublin/Dun Laoghaire and the Borough of Cork at the time of this Directory going to press (June 2010) dated from 16 september 2009. At time of print there were no new EROs planned for the hotel or catering industries in Ireland. For an update on wage rates and conditions of employment in the future check the Labour Court website www.labourcourt.ie and subsequent editions of Hotel & Catering Review.

CatErinG JlC – oUtsidE dUBlin/dUn laoGHairE

(FOR THE COUNTRY OUTSIDE THE OLD DUBLIN/DUN LAOGHAIRE BOROUGH AREAS)

ALSO

CatErinG JlC – dUBlin/dUn laoGHairE (FOR THE AREAS KNOWN, UNTIL 1 JANUARY 1994, AS THE COUNTY BOROUGH OF DUBLIN AND

THE BOROUGH OF DUN LAOGHAIRE)

JLC


2. Provisions relating to 12 Months’ initial rate(a) Where the rate described as the ‘12 months’ initial rate’ is payable to any class of worker in accordance with the provisions of paragraph one, ‘Minimum Weekly Rates of Pay’, that rate shall be calculated at 90% of the appropriate full rate for that class of worker after the appropriate deduction, if any, has been made from that full rate in accordance with the provisions of paragraph four, ‘Board and Lodgings’.

(b) The 12 months’ initial rate applies to workers for the first 12 months of employment in any of the relevant job classes by any employer.

(c) This rate does not apply, or will cease to apply, two years after the date of an employee’s first employment over age 18, irrespective of the employer with whom, or the sector in which, the employee was employed.

3. Part-time or Casual WorkersAny part-time or casual worker shall be paid pro-rata at the hourly equivalent of the weekly rate appropriate to his/her particular class category of employment, as set out in paragraph one. The hourly rate is calculated by dividing the relevant full time weekly rate by 39.

4. Board and lodgings(a) If a worker employed in a catering establishment receives board and lodgings, board only or lodgings only from his/her employer, an appropriate amount, as follows, may be deducted from his or her pay:

Per Week Per Day

For full board and lodgings e54.13

e7.73

For full board only e32.14 e4.60

For lodgings only e21.85 e3.14

Where partial board is provided, the employer may deduct e1.53 per meal to a maximum amount of e4.60 per day.

(b) In this paragraph,(i) ‘full board’ means an entitlement to three meals in any 24 hour period.(ii) ‘week’ means a seven day week.

�. service Charges and Gratuities(a) service charge, where levied will be distributed among all staff excluding management personnel and trainee managers.

(b) service charge will be distributed through the payroll system with pay for the pay period during which the

service charge was collected, but not less frequently than on a monthly basis.

(c) service charge, when distributed to employees through the payroll system, may be regarded as pay for the purposes of paragraph one.

(d) Gratuities and tips shall not be regarded as pay for the purposes of paragraph one.

6. overtime(a) Overtime shall be paid at the rate of time plus one half for hours worked in excess of the rostered hours on any day or in excess of 78 hours per fortnight.

(b) Work done on a day on which a worker would normally be off duty, including sunday, shall be paid for at the rate of double time except where an option to take time off in lieu is agreed between the employer and the worker in writing in advance. In which case the following will apply:

(i) Payment at the basic rate for hours worked plus the equivalent paid time off at the basic rate.(ii) Paid time off (paid at the basic rate) for the number of hours equal to twice the number of hours worked on the day in question.

(c) Each worker shall be made aware of his or her rostered duty one week in advance of the commencement of that rostered duty where reasonably possible.

Any hours worked in excess of rostered duty on any day shall be paid for at the overtime rate of time plus one half up to 12am, and thereafter at double time.(d) Part-time and casual workers will be entitled to overtime on a daily basis after completion of their rostered shift or after eight hours, whichever is longer.

7. sunday Work(a) Within the 78 hour fortnight, every second sunday shall be regarded as a day off, except where agreed by both the employer and the employee in writing. In addition, each worker shall be entitled to minimum rest periods in accordance with the provisions of the Organisation of Working Time Act, 1997.(b) All workers rostered to work on sunday, other than on overtime, shall be paid time plus one-third for rostered work.

8. night duty(a) A worker rostered to work night duty between the hours of 12am and 7am which is not overtime and is not covered by a trade union negotiated shift pay agreement, shall be compensated by the payment of an allowance equivalent to 25% of his/her basic pay, for hours worked during that period.

(b) Paragraph (a) applies only to night time workers as defined in section 16 of the Organisation of Working Time Act, 1997.

PART II – MINIMUM CONDITIONS OF EMPLOYMENT�. normal Working hours(a) The normal working fortnight shall be 78 hours for full-time employees aged 18 years and over, over a minimum period of eight days and a maximum period of 10 days.(b) Normally, staff may be rostered for a maximum of 10 hours per day, before overtime, but this may be extended to a maximum of 12 hours, with the agreement of the individual employer and employee.(c) Where an employee is employed in more than one employment, he or she shall inform each employer of hours worked in any other employment, to allow the employer to ensure compliance with the provisions of the Organisation of Working Time Act, 1997.(d) subject to sub-paragraph (e), young persons aged 14 and 15 may only be employed on holiday work (maximum of 35 hours per week) or on work experiences (maximum of 40 hours per week). The normal number of hours for young persons on holiday work shall be 70 hours in any fortnight, but must not exceed 35 hours per week, and for young persons on work experience shall be 78 hours in any fortnight, but not exceed 40 hours per week.

The normal number of hours for young persons aged 16 or 17 shall be 78 hours in any fortnight but must not exceed 40 hours in any week.

A person who employs a young person to carry out general duties in a licensed premises may require the young person to work up to 11 p.m. on any one day, where

(i) The day is not a day immediately preceding a school day during a school term where the young person is attending school, and(ii) The young person is not required or permitted to commence work until 7am on the following day and shall have regard to the Code of Practice concerning the Employment of young Persons in Licensed Premises as per s.I. No. 350/2001 – Protection of young Persons (Employment) Act, 1996 (Employment in Licensed Premises) Regulations, 2001.(e) In relation to workers under the age of 18, the provisions of the Protection of young Persons (Employment) Act, 1996 shall apply.

10. annual leave and Public holidays(a) All employees are entitled to annual leave and public holidays in accordance with the provisions of the Organisation of Working Time Act, 1997.

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Entitlements to public holidays are as follows :-Christmas Day, st stephen’s Day, New year’s Day, st Patrick’s Day, Easter Monday, First Monday in May, First Monday in June, First Monday in August and last Monday in October.

Where a worker is required to work on a public holiday or where a public holiday coincides with a rest day, he/she shall be given either – (a) a paid day off on that day, or(b) a day off in lieu with pay within a month of that day, or(c) an additional day with pay added to his/her annual leave, or(d) payment for the day equivalent to twice the amount of a full day’s pay.

Payment for public holidays will be calculated in accordance with the provisions of the Organisation of Working Time Act, 1997.

Part-time/temporary/casual employees are entitled to payment for Public Holidays if they have worked 40 hours in the five weeks immediately prior to the day before the Public Holiday.

(b) six weeks’ notice of intention to allow annual leave shall be given by employers to their workers.(c) Where a worker has worked on any public holidays throughout the year, the days off in lieu may be taken consecutively and added to the worker’s annual leave.

11. spreadover duty/starting and Finishing time(a) The maximum period for spreadover duty shall not exceed 13 hours in any day. The maximum number of spreadover duties in any fortnight shall be five, subject to a minimum break of three hours in each duty or less by agreement between the employer and employee.(b) For workers aged 18 years and over, a minimum period of 11 hours shall elapse between a worker’s normal finishing time each night and starting time next morning as per the Organisation of Working Time Act, 1997.(c) In relation to workers under the age of 18, the provisions of the Protection of young Persons (Employment) Act, 1996 shall apply.

12. Breaks and rest Periods(a) The provisions of the Organisation of Working Time Act, 1997, shall apply in relation to breaks and rest periods.(b) In relation to workers under the age of 18, the provisions of the Protection of

young Persons (Employment) Act, 1996 shall apply.

An employer shall not require an employee to work for a period of more

than four hours and 30 minutes without allowing him or her a break of at least 15 minutes, which is a paid break.

An employer shall not require an employee to work for a period of more than six hours without allowing him or her a break of at least 30 minutes; such a break may include the break referred to above.

No worker over the age of 18 shall be required to work continuously for more than four hours and 30 minutes without a break of at least 15 minutes, exclusive of main meal break.(i) Workers under 16 years of age must have the following breaks:

After each four hours half hour

In each period of 24 hours

14 consecutive hours

In any period of seven days two days off

(ii) Workers over 16 and under 18 years of age must have the following rest breaks:

After each four hours and 30 minutes

half hour

In each period of 24 hours


In any period of seven days two days off

(c) These provisions may be modified in relation to employment of close relatives in a family business.(d) As far as practicable, the days off are to be consecutive.

13. sick Pay schemeThe following sick pay scheme shall apply:(a) The sick Pay scheme will be a non-contributory scheme.(b) No payment will be made for the first three days of any absence.(c) The employer is to be contacted one and a half hours prior to the employee’s normal starting time on the first day of absence.(d) A certificate signed by a medical practitioner, specifying the nature of the illness, is required on the third day of absence, and weekly thereafter.(e) At the choice of the employer, the sick Pay scheme will apply on an annual basis, either from 1 January to 31 December or from 1 April to 31 March, with no transfer of benefit from one year to the next. Individual employees will be eligible for benefit under the scheme after two years’ continuous service.(f ) The scheme will apply to full-time staff. The scheme will apply to part-time staff on a pro rata basis.(g) Any employee found to be abusing the sick Pay scheme will be subject to the

full disciplinary procedures up to and including dismissal.

(h) The employer will reserve the right to refer an employee for an assessment by the company doctor/occupational health physician. The employer will meet the cost of the referral.(j) The sick Pay scheme will not cover absences relating to the following:- Traffic accident(s)- substance abuse- Dangerous sports (i.e. martial arts, mountaineering, skiing, parachuting, flying as a hobby, hang-gliding)- Injuries sustained while working for another employer.(k) All staff who qualify will be entitled to three weeks basic pay, less any entitlement to social welfare payment, in any one year as set out at (e) above. For part-time staff, pay will be based on the average of the preceding 13 weeks worked. It will be the responsibility of the employee to claim social welfare entitlements while on sick leave.(l) Payments will only be made when absence is medically certified.

14. Certificate of serviceEach worker shall be entitled to receive from his or her employer on termination of his or her employment, a certificate of service showing the period of such employment, in each particular grade/position in which he or she may have been employed.

1�. Bullying/harassment/Grievance/disciplinary Procedures(a) Each employer will include, in the conditions of employment, details of the procedures to apply in the event of issues arising in relation to bullying, harassment, grievance and discipline. In this regard, the following Codes of Practice are to be noted:- Industrial Relations Act, 1990 (Code of Practice on Grievance and DisciplinaryProcedures) (Declaration) Order, 2000 – s. I. No. 146/2000.- Industrial Relations Act, 1990 (Code of Practice Detailing Procedures For Addressing Bullying in The Workplace) (Declaration) Order, 2002– s. I. No. 17/2002.

- Employment Equality Act, 1998 (Code of Practice) (Harassment) Order, 2002 – s. I. No. 78/2002.

- Code of Practice for Employers and Employees on the Prevention and Resolution of Workplace Bullying, published by the Health and safety Authority, effective 1 May, 2007.

The procedures will also state that an employee may be represented, at any stage of the procedure, by a colleague or Trade union official of his/her choice.(b) The following provisions shall apply in the event of a dismissal:(i) In the event of a dismissal, the procedures will include the warning stages

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to apply prior to dismissal and will make reference to verbal and written warnings and to the fact that, depending on the nature of the misconduct/performance, the preliminary stages of the procedures may be bypassed.

(ii) In the event of a summary dismissal, no decision will be taken until the matter has been fully investigated by management.

(iii) An employee may wish to challenge a dismissal to a Rights Commissioner, the Labour Relations Commission, the Labour Court, the Equality Authority or the Employment Appeals Tribunal or may

pursue the matter under common law.16. day release trainingWhere a trainee is following a recognised or accredited apprenticeship training course which has as a component a day release element, he or she shall be entitled with pay to attend such course provided day release attendance is certified. Attendance on a day release programme shall be determined as a day worked for the purpose of calculating weekly working hours and statutory entitlements.17. notice of terminationEmployees will be entitled to receive the

appropriate period of notice as set out in the Minimum Notice and Terms of Employment Acts, 1973- 2005, except in certain circumstances justifying immediate termination of employment by the employer.

PART III – GENERAL PROVISIONS18. GeneralNothing in this Employment Regulation Order shall be taken to exclude, limit or be in any way inconsistent with the rights of any employee under any statutory enactment.

(a) Chef/CookA person who has completed three years’ service at cooking duties and is engaged in the preparation and cooking of food for service to the public and/or staff.(b) short order Cook/Fast service CookA person who is solely engaged in the preparation and/or cooking of any one or a combination of the following: hamburgers, beef burgers, fish, chips, pizza, pancakes and snack foods.(c) Waiter/WaitressA person who has completed two years’ service and is wholly or mainly engaged in the service of food at a table and ancillary duties.(d) BarpersonA person who has completed two years’ service who is wholly or mainly engaged in the service of alcoholic drinks and other beverages and ancillary duties.(e) Counter assistant

A person wholly or mainly engaged in the preparation and/or service of food at a counter and ancillary duties.(f) Clerical WorkerA person wholly or mainly engaged in clerical, reception and/or cashier duties.g) General WorkerA person wholly or mainly engaged in any one, or a combination, of the following:- general kitchen portering duties, the preliminary preparation of food prior to cooking, and other general duties, including cleaning or washing-up duties, not covered in the definitions of the other classes of workers contained in this panel.(h) Part-time employeeA part-time employee is an employee whose normal hours of work are less than the normal hours of work of a full-time employee engaged in comparable work.(j) Casual employeeA casual employee is a part-time employee

who works on a casual basis. Under the Protection of Employees (Part-time Work) Act, 2001, a part-time employee is considered as working, at a particular time, on a casual basis if at that time:-(i) he or she has been in the continuous service of the employer for a period less than 13 weeks, and that period of service and any previous period of service by him or her with the employer are not of such a nature as could reasonably be regarded as regular or seasonal employment, or(ii) he or she fulfils, at that time, the conditions specified in an approved collective agreement (as defined in section 11 (5) of the Act) that has effect in relation to him or her, and regards him or her for the purposes of that agreement as working on a casual basis.(k) Period of serviceThe period of service specified in the definitions at (a), (c), and (d) of this panel shall include time spent on a training course.

DEFINITIONS OF JOB CLASSES

HotEls Joint laBoUr CoMMittEE(EXCEPT THE COUNTY BOROUGH OF CORK AND THE AREAS KNOWN, UNTIL 1 JANUARY 1994,

AS THE COUNTY BOROUGH OF DUBLIN AND THE BOROUGH OF DUN LAOGHAIRE)

rates effective from 16 september 200�

STATUTORY MINIMUM RATES OF REMUNERATIONseCtion iAll hotel workers while training

(i) under 18 e248.31

(ii) Age 18 and overFirst one-third period (not exceeding 12 months)

e265.93

second one-third period(not exceeding 12 months)

e283.55

Third one-third period(not exceeding 12 months)

e319.20

Following completion of third period

e354.43

note: Training is formal structured training as defined in accordance with section 16 of the National Minimum Wage Act, 2000.

seCtion iiExperienced adult hotel worker

(i) Cook

Trained e354.43

second Head Cook e382.09

Head Cook e399.99

(ii) Waiter/Waitress e354.43

second Head Waiter/Waitress e362.71

Head Waiter/Waitress e373.11

(iii) Barperson e354.43

second Head Barperson e362.47

Head Barperson e372.38

(iv)House Assistant/General Worker*

e354.43

(v) Porter e354.43

second Head Porter e362.71

Head Porter e373.00

*notE: This rate applies to a worker able and willing, as required, to perform the general work of a hotel not covered in the other job descriptions herein, as part of normal duties.

SECTION IIIHOTEL WORKERS NOT COVERED BY SECTION I OR II

(i) under age 18 e248.31

(ii) First year after date of first employment over age 18

e283.55

(iii) second year after date of first employment over age 18

e319.20

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SECTION IVBoard & lodgingsIf a hotel employee receives board and lodgings, board only or lodgings only from his/her employer, the following amounts may be deducted from his/her pay:

Per Week* Per Day

For full board and lodgings e54.13

e7.73

For full board only e32.14 e4.60

For lodgings only e21.85 e3.14

Full board means an entitlement to three meals a day in the hotel. No compensatory payments are due for not availing of this entitlement, with the exception of statutory entitlements.

*Per week means a seven-day week.

service ChargeWhere service charge is distributed to an employee through the payroll, the amount so distributed can form part of the weekly earnings referred to above. This and other components which may be taken into account to determine an employee’s average rate of pay are set down in Part 1 of the schedule to the National Minimum Wage Act, 2000.

notEs: In calculating the statutory minimum rate of remuneration applicable to any of the workers specified in sections I, II or III of this Part, the following provisions shall apply:-

1. A worker who has completed a full-time hotel training course of six months’ duration, under the auspices of Fáilte Ireland or a Vocational Education Committee shall, on commencement of employment, be placed on the appropriate second year scale.

2. A worker who has completed a full-time training course of two years’ duration, under the auspices of Fáilte Ireland or a Vocational Education Committee shall, on commencement of employment, be placed on the appropriate third year scale.

3. In any hotel where only junior staff of any of the following categories are employed – waiting, cooking and bar staff, house assistants and porter – the following provisions shall apply:-(a) where four juniors are employed, one of the four shall be placed on the next higher scale(b) for each additional three juniors employed, one additional junior shall be placed on the next higher scale.

4. In any hotel where none of the cooking

staff is on full rate, one of the cooks shall be paid a rate one year in excess of the highest prevailing rate of any of the cooking staff.

5. In the case of temporary staff employed in seasonal hotels, the season, or that part of the season during which the hotel is open, shall count as a full year for the purpose of calculating the appropriate rate of pay applicable the following season.

PART IISTATUTORY CONDITIONS OF EMPLOYMENTNothing in this Employment Regulation Order shall be taken to exclude, limit or be in any way inconsistent with the rights of any employee under any statutory enactment.

SECTION I – NORMAL WORKING HOURS1. During the season the normal working fortnight shall be any 10 days.

2. During the off-season the normal working fortnight shall be 10 days, calculated on the basis of alternate sundays off.

The ‘season’ means the period commencing on the sunday before Easter sunday and ending on the last sunday in september.

3. The normal number of hours for workers aged 18 years and over in any fortnight shall be 78 hours.

4. Hours of work for young people:(i) young persons aged 14 and 15 may only be employed on holiday work (maximum of 35 hours per week and seven hours per day) or on work experience (maximum of 40 hours per week and eight hours per day). The normal number of hours for young persons aged 14 and 15 on holiday work shall be 70 hours in any fortnight, but must not exceed 35 hours per week and seven hours per day, and for young persons on work experience shall be 78 hours in any fortnight, but must not exceed 40 hours per week and eight hours per day.(ii) The normal number of hours for young persons aged 16 and 17 shall be 78 hours in any fortnight but must not exceed 40 hours in any week and eight hours per day.

SECTION II – HOLIDAYS1. All employees are entitled to paid annual leave in accordance with the provisions of the Organisation of Working Time Act, 1997, which include:(a) Four working weeks in a leave year in which the employee works at least 1,365

hours (unless it is a leave year in which he or she changes employment),(b) One third of a working week for each month in the leave year in which he or she works at least 117 hours, or(c) Eight per cent of the hours an employee works in a leave year (but subject to a maximum of four working weeks).

2. Entitlement in respect of Public Holidays will be in accordance with the provisions of the Organisation of Working Time Act, 1997.

3. six weeks’ notice of intention to allow annual leave shall be given by employers to their workers.

4. Where a worker has worked on any public holidays throughout the year, the days off in lieu may be taken consecutively and added to the worker’s annual leave.

SECTION III – OTHER CONDITIONS OF EMPLOYMENT

OVERTIME RATES:1. Overtime shall be paid for at the rate of time-and-a-half. Overtime rates shall be calculated by reference to the hourly rate, which shall be the appropriate weekly rate without board or lodging divided by the declared normal number of hours worked per week.

2. A worker rostered to work night duty, which is not overtime, shall be compensated by the payment of an allowance equivalent to 20% of his/her basic pay.

3. sunday Work(i) Work performed on sunday, shall be paid for at time and a third. The extra which is additional to normal pay will be based on the appropriate rates without board or lodging.(ii) When an employee works on a sunday which is in addition to the 78 hour rostered fortnight he/she shall be paid time plus one half of the rate without board or lodgings.(iii) Where, on the coming into effect of this Order, a more favourable rate of payment in respect of sunday working than those provided for in subparagraphs (i) and (ii) was payable to any worker, such rate shall continue to be payable to that worker unless otherwise agreed between both the employer and the employee and/or their representatives. (Written records of any such Agreements must be retained by the employer and copies given to the employee and /or their representatives.)

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4. Finishing time*(i) Workers shall be entitled each week throughout the year to either one early finishing night at 7pm or two at 8.30pm

(ii) Workers under 16 years of age shall not be required to work before 8am orafter 8pm

(iii) In general, 16 and 17 year olds cannot work between the hours of 10pm and 6am except where the Minister is satisfied that special circumstances exist and the day in question is not the day before a school day, in which case they may not work between the hours of 11pm and 7am.

�. spreadover dutyThis issue is covered by the Organisation of Working Time Act, 1997. Compensatory rest allowances will be applied in accordance with that Act.* Provisions 4(ii) and 4(iii) above may be modified in relation to the employment of close relatives in a family business.

6. Breaks*(i) Workers under 16 years of age must have the following rest breaks:-

After each four hours:

half-hour

In each period of 24 hours:


In any period of seven days:

two days off**

(ii) Workers over 16 and under 18 years of age must have the following rest breaks:-

After four and a half hours:

half-hour

In each period of 24 hours:


In any period of seven days:

two days off**

(iii) No adult worker shall be required to work continuously for more than four and a half hours without a break of at least 15 minutes, or for more than six hours without a break of at least 30 minutes.

* Provisions 6 (i) and 6 (ii) above may be modified in relation to the employment of close relatives in a family business.

** As far as practicable, the days off are to be consecutive.

7. Certificate of serviceEach worker shall be entitled to receive from his/her employer on termination of his/her employment a certificate of service showing the period for which he/she was employed and the standing of his/her employment at the date of termination.

8. Bullying/harassment/Grievance/disciplinary ProceduresEach employer will include, in the conditions of employment, details of the procedure to apply in the event of issues arising in relation to bullying/harassment, grievance and discipline.

In this regard the codes of practice contained in s.I. No. 17 of 2002 (Bullying in the Workplace), s.I. No. 78 of 2002, Employment Equality Act, 1998 (Code of Practice) (Harassment) Order, 2002 and s.I. No. 146 of 2000 (Grievance and Disciplinary Procedures) are to be noted.

dismissalIn the event of a dismissal, the procedures will include the warning stages to apply prior to dismissal and will make reference to verbal and written warnings and to the fact that, depending on the nature of the misconduct/performance, the preliminary stages of the procedures may be bypassed.

(a) In the event of a summary dismissal, no decision will be taken until this

matter has been fully investigated by management.

(b) The procedures will also state that an employee may be represented, at any stage of the disciplinary procedure, by a colleague or Trade union official of his/her choice.

An employee may wish to challenge a dismissal to a Rights Commissioner, the Labour Relations Commission, the Labour Court, the Equality Authority or the Employment Appeals Tribunal or may pursue the matter under common law.

HotEls JlC (FOR THE AREAS KNOWN UNTIL 1 JANUARY1994 AS THE COUNTY BOROUGH OF DUBLIN

AND THE BOROUGH OF DUN LAOGHAIRE)

As this JLC has not yet made proposals to the Labour Court, no ERO has been made.

In the absence of an ERO, minimum rates of pay for the sector are as specified in the National Minimum Wage Act, 2000.

NATIONAL MINIMUM WAGEThe National Minimum Wage is currently e8.65 per hour for an experienced adult worker. An experienced adult worker is an employee who has any work experience in any two years since turning age 18. Employees who are

in their first year of employment since turning 18 are entitled to e6.92 per hour. Employees who are in their second year of employment since turning 18 are entitled to e7.79 per hour. Employees who are under 18 years of age are entitled to e6.06 per hour. u

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WORKERS TO WHOM THIS SCHEDULE APPLIES:

1. Workers employed in a hotel undertaking anywhere throughout the state except thecounty borough of cork and the areas known, until 1st January, 1994, as the county borough of dublin and the borough of dun laoghaire by the persons carrying on that undertaking and who are engaged in any of the following work:-

(a) the preparation of food or drink;(b) the service of food or drink;(c) the provision of living

accommodation;(d) the retail sale of goods;(e) work incidental to (a), (b), (c)

or (d);(f ) work performed at any office

or at any store or warehouse or similar place.

but excluding:(i) Managers, assistant managers, trainee managers, receptionists, headstoremen and housekeepers.(ii) Workers affected by a Registered Employment Agreement.


TAX

ITEM RATE COMMENT

Accommodation Reduced Includes hotel, guesthouse, B&B, caravan park, camp site or similar establishments.

Accommodation: Cancellation Charge/Retention of Deposit

N/A Eg, room in hotel is hired, deposit paid and then booking is cancelled and deposit retained by the hotel. No service is supplied, and therefore no VAT is chargeable.

Beauty Salon Reduced Includes sun bed treatment but does not include sales of cosmetics which are liable at Standard.

Catering: Café Meals Reduced Relates to sit-down service. For mixed sales see SP VAT 10/92. Standard on alcohol and soft drinks. No input credit.

Catering: Café Takeaway Meal (Cold)

Zero If there are facilities for the consumption of the food on the premises then in the absence of an agreement with the local district for the separate identification of the takeaway sales, all sales reduced. Excludes soft drinks, confectionery, which are Standard.

Catering: Café Takeaway Meals (Hot)

Reduced Excludes soft drinks, confectionery – Standard.

Catering: Canteen Subsidy Nil Subsidy paid by employer to staff canteen operator towards cost of staff meals is not regarded as taxable in the hands of the employer. The canteen operator must continue to account for VAT on any payments received.

Catering: Hospital Meals to Patients

Exempt

Catering: School Meals Exempt To students of a school in the school.

Catering: Service Charge Reduced Where included on the bill, regarded as part of the consideration for the meal (w.e.f. 1/9/08 – previously concession may have applied). Voluntary payments (tips) made by customers and not appearing on the bill remain outside the scope of VAT.

Conferences: Deductibility N/A With effect from 01/07/07, VAT incurred in obtaining accommodation for the purpose of attending a conference is deductible, subject to conditions as set out in S12(3)(ca) of the VAT Act 1972 (as amended).

Conferences: Professional Organisers

Standard

Corkage: Wine Standard Fee charged for opening and serving wine. E.g. where customers in a restaurant, or at a wedding reception provide their own wine. Not regarded as the provision of food or drink.

Drink: Alcoholic Standard

Drink: Beverages With Meal Reduced Excluding beverages chargeable to excise duty (Standard) such as beers, wines. Soft drinks, bottled waters, minerals etc. with meal also Standard. Fruit juice with meal is Reduced.

Drink: Coffee Reduced Rate applies to hot drinks. Coffee powder, beans etc. are liable at zero, cold coffee drinks are Standard.

Drink: Fruit Juices Standard Other than cooking lemon juice and certain baby juices which are liable at zero. Fruit juice served with a meal is Reduced. Freshly squeezed juices with limited shelf life are also Standard.

Drink: Smoothies (takeaway)

Standard/Zero

General term used to describe a range of blended fruit drinks. Standard rate normally applies. However, if it can be verifiably demonstrated that more than 50% of the volume consists of milk or yoghurt, then zero rate applies.

Drink: Soft Drinks/Minerals/Bottled Water

Standard

Drink: Tea Reduced Rate applies to hot drinks of tea. Tea leaves, bags etc., are liable at zero. Cold tea drinks are Standard, as are soft canned drinks with tea flavour.

Nightclub Admissions Standard Meals liable at Reduced where charged separately from the admission.

Pub Licence: Private Sale Of

Standard Taxable in principle. However, sale to a registered person of a pub licence, with or without accompanying assets, comes within the scope of S3(5)(b)(iii), and is not regarded as a supply for VAT purposes.

Sport, Golf Club Membership Fees (Member-owned Club)

Exempt Non-Profit making. Annual subs and capital levies-exempt. However additional green fees, pay as you play fees are taxable, short term membership and corporate subs are taxable. See Information Leaflet on Revenue website www.revenue.ie.

Sport, Golf Course Fees Reduced VAT @ Reduced chargeable on green fees, membership fees, driving range fees and hire of equipment incidental thereto. However the hire of equipment from another party such as a golf professional/shop at the course is a separate supply - Standard.

VAT on FoodFor a detailed list on VAT rates on various foodstuffs see www.revenue.ie/en/tax/vat/rates/index.jsp

VAT RATES Standard Rate: 21%, Reduced Rate: 13.5%


Section 55 of the Finance (No. 2) Act 2008 (No. 25 of 2008) provides for an excise duty, called air travel tax (ATT), on departures of passengers on flights from Irish airports.

ATT is an excise duty on air travel and it is charged, levied and paid in respect of every departure of a passenger on an aircraft from an Irish airport on or after 30 March 2009.

Rates of TaxThere are two rates of ATT.

A rate of €2 will apply where the flight is to a destination located not more than 300 kilometres from Dublin Airport. This covers all flights within Ireland and flights to the following locations in the uK: Cardiff, Glasgow, Prestwick, Liverpool, Manchester, Blackpool and Isle of Man.

A rate of €10 will apply to flights to any other destination.

Exemptions from TaxATT does not apply where an aircraft is not capable of carrying 20 or more passengers.

Departures from an airport from which the number of departures of passengers in the previous calendar year was less than 50,000 are not subject to the tax. ATT does not apply, therefore, to departures from Donegal or from sligo Airports.

In addition, the departures of certain persons on aircraft and from airports to which ATT applies are exempt from the tax. These are:• The crew of the aircraft (including any relief crew).• A disabled person who has requested and availed of

assistance from the airline operator in accordance with Eu Council Regulation 1107/2006, and one person travelling with the disabled person for the purposes of providing care and assistance to the disabled person.

• A child under the age of two who does not occupy a seat on the aircraft.

• Transit and transfer passengers.*

* A transit passenger is a person who is on board an aircraft which lands at an airport in the course of its journey and who continues his or her journey on that aircraft.

A transfer passenger is a passenger who arrives on a flight to an airport and who leaves on a further flight (other than to the airport where the passenger’s journey started), where both flights are part of a single booking and where the length of time between the scheduled time of arrival of the flight to the airport and the scheduled time of departure of the flight from that airport is not more than six hours.

Which Airports are covered by the ATT?• Cork Airport, Co Cork.• Dublin Airport, Co Dublin.• Galway Airport, Oranmore, Co Galway.• Kerry Airport, Farranfore, Killarney, Co Kerry.• Knock (Ireland West Airport), Knock, Charlestown, Co Mayo.• shannon Airport, shannon, Co Clare.• Waterford Airport, Killowen, Waterford, Co

Waterford. u

air travel taxTAX

Spirits €31.13perlitreofalcoholinthespirits

Beer Exceeding0.5%volumebutnotexceeding1.2%volume

€0.00

Exceeding1.2%volumebutnotexceeding2.8%volume

€7.85perhectolitrepercentofalcoholinthebeer

Exceeding2.8%volume €15.71perhectolitrepercentofalcoholinthebeer

Wine Stillandsparkling,notexceeding5.5%volume €87.39perhectolitre

Still,exceeding5.5%volumebutnotexceeding15%volume

€262.24perhectolitre

Still,exceeding15%volume €380.52perhectolitre

Sparkling,exceeding5.5%volume €524.48perhectolitre

OtherFermentedBeverages:(1)CiderandPerry

Stillandsparkling,notexceeding2.8%volume €32.93perhectolitre

Stillandsparkling,exceeding2.8%volumebutnotexceeding6%volume


Stillandsparkling,exceeding6.0%volumebutnotexceeding8.5%volume


Still,exceeding8.5%volume €216.00perhectolitre


OtherFermentedBeverages:(2)OtherthanCiderandPerry

Stillandsparkling,notexceeding5.5%volume €87.39perhectolitre

Still,exceeding5.5%volume €262.24perhectolitre


IntoxicatingLiquorLicences:(1)Manufacturers’Licences

Distillerofspirits €500

Rectifierorcompounderofspirits €500

BrewerofBeerforsale €500

MakerforsaleofSweets €500

MakerofCiderorPerryforsale €500

IntoxicatingLiquorLicences:(2)WholesaleDealers’Licences

WholesaleDealerinSpirits €500

WholesaleDealerinBeer €500

WholesaleDealerinWine €500

WholesaleDealerinSpiritsorWine €500

IntoxicatingLiquorLicences:(3)Retailers’On-Licences

RetailerofBeer €500

RetailerofWine €500

RetailerofSweets €500

RetailerofCider €500

IntoxicatingLiquorLicences:(4)Retailers’Off-Licences

RetailerofSpirits €500

RetailerofBeer €500

RetailerofCider €500

RetailerofWine €500

RetailerofSweets €500

Hotel SeeSpiritsRetailer’sOn-Licence

Restaurant €3805(New)500(Renewal)

Theatre/PlaceofPublicEntertainment €500

SpiritsRetailer’sOn-Licences(Pubs,Hotels)-BasedonLevelofAnnualTurnover

Lessthan€190,500 €250

€190,500butlessthan€381,000 €505

€381,000butlessthan€635,000 €1140

€635,000butlessthan€952,500 €1775

€952,500butlessthan€1,270,000 €2535

€1.27mormore €3805

* Rates as per Budget 2010. Changes may be introduced in subsequent Budgets. See www.revenue.ie for details.

EXCISE DUTY

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Hotel registration & ClassificationIt 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.

Click for More: www.failteireland.ie/Business-Supports/Quality-and-Standards

Conditions for ParticipationAll 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.

Cancellation of RegistrationCancellation 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

Fáilte Ireland, the national tourism development authority, has launched a number of new programmes to certify standards in the Irish tourism industry.

Among them is a categorisation programme for the spa and wellness sector which was designed by Fáilte Ireland, following consultation with the industry, as a consumer-driven quality assurance scheme. The voluntary scheme approves operators under four key spa and wellness categories: Destination spas, Resort spas, Hotel spas and specialised Retreats.

Fáilte Ireland has also introduced a new Golf Minimum standards scheme. Introduced in 2010, the scheme is voluntary and designed to help golfers navigate the variety of courses and facilities available in Ireland.

A new National standards Framework Pub Accreditation scheme was announced by Fáilte Ireland at the Vintners Federation of Ireland’s annual general meeting in May 2010. This national accreditation scheme, which was still under-development as this Guide went to press, is currently being trialled in a number of pubs around Ireland.

In addition, a new classification scheme for the B&B sector was launched by Fáilte Ireland in January 2010 following extensive consultation with the industry. Further details about B&B classification, as well as the pub accreditation scheme and categorisation for the wellness and golf sectors, can be found in the Business supports section of the Fáilte Ireland website, www.failteireland.ie.

New Standards for Spas, Golf & Pubs

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Free rail for oldEr VisitorsVisitors to Ireland aged 66 or over can now avail of free rail tickets under the free rail travel scheme announced in Budget 2010.

The scheme, which was developed by Fáilte Ireland in conjunction with Iarnród Éireann, allows overseas visitors aged 66 or over to reserve free rail travel by accessing www.discoverireland.com or calling a local LoCall number to arrange for a Golden Trekker Reservation, which can be used to book their free Golden Trekker Tickets when in Ireland. The Golden Trekker Tickets will take the form of a four-day Trekker ticket, or a sequence of four-day tracker tickets depending on the length of stay, providing visitors with unrestricted rail travel for a set period. Each four-day trekker ticket is worth €100.

ACCESSING TICKETSTo avail of a Golden Trekker, your guests can send an email to [email protected] or contact their local Tourism Ireland office at least 72 hours prior to their arrival in Ireland, and provide the following information:

✓ First and last name ✓ Date of birth ✓ Passport Number or National Identity Card Number ✓ Visitors can apply for up to three warrants (each warrant

is valid for four days. If they intend to travel for longer periods, they have to apply for more than one warrant). To apply for up to three warrants, they will need to indicate the following for each warrant:

• The date they wish their Golden Trekker to commence for each warrant

• The train station that they will be commencing they journey from for each warrant

✓ Country of residence ✓ Email address and/or postal address ✓ Origin of first rail journey. u

RAIL

Launching the new free rail scheme for over 65s from overseas were John and Mary Thompson from Dorset, England with Eddie Halpin, Iarnród Éireann.

Amberley Quality and Environmental Services Ltd are a water management and certi� cation company specialising in water quality certi� cation, technical support and bespoke treatment. Water types include surface water, groundwater, drinking water, leisure water and wastewater.

We provide water quality related technical support and advice for clients on water quality issues including Legionellarisk assessments and controls as well as legal compliance assessments on drinking water, leisure water and wastewater.

We also provide training, documentation and auditing services for companies registered to ISO 9001:2008 and ISO 14001:2004, as well as environmental consultancy in Section 4, Section 16 and IPPC waste licensing.

Barntick, Ballynacally, Co. Clare, Ireland.Tel: 353-65-6838109 Fax: 353-65-6838055Mob: 353 86-8342840Email: [email protected]

www.amberley.ie


Music licencesIf you play copyright music in your premises you are required to obtain a music licence from the Irish Music Rights Organisation (IMRO).

Why the Need for an IMRO Licence?Musical compositions just like any other copyrighted material (computer software, books and videos) are the legal property of their creators. Thus when you use this material in your hotel or restaurant you must first obtain permission from the copyright owners to do so. The cost and time involved in securing the authority for each and every piece of music that you may use in your premises would be an unaffordable and almost impossible task for you.

IMRO can provide you with a music licence that covers any use of copyrighted music whether it be by means of a television, radio/CD/digital music player, jukebox or live music etc, that may take place on your premises. signing an IMRO licence means that you can legally use IMRO copyright music in your hotel or restaurant for just one payment per year.

Where Do Your Licence Fees Go?IMRO functions as a non-profit organisation and all distributable royalties collected by IMRO are paid directly to the people who compose, publish and write the music that you are playing in your hotel or restaurant. IMRO also uses a proportion of the royalties collected to help foster and develop both new and established music writers through workshops, seminars and sponsorship of a wide variety of projects throughout the country.

By paying your annual licence fee to IMRO you are enabling songwriters to continue writing songs that you will ultimately use to improve the way in which your business operates. By protecting music writers’ rights IMRO encourages and reinforces the creativity that helps everyone develop and prosper. By taking out an IMRO licence you have instant access to millions of musical works covering all styles and musical tastes all of which can be used by you to improve the way in which your hotel operates.

How Much Does an IMRO Licence Cost?The level of royalties due with regard to music use in hotels is dependent on a number of factors. These factors include:

The level of featured music events, for example, discos, live music sessions, cabarets or weddings that may take place on your premises. The capacity of these events is also taken into account when calculating the appropriate royalty charge.

The provision of background music by means of record/digital music players/CD players, relayed radio or music sourced by satellite dish or cable. seating capacity in these areas will determine the overall royalty due for background music. Jukeboxes and video jukeboxes are charged under a separate tariff.

For hotels with leisure centres charges are based on the area in which background music is audible and the number of aerobic and keep-fit classes taking place throughout the year.

Thus smaller establishments will typically be paying less than larger hotels but for as little as a few cents a day you can select from millions of musical works to enhance the way in which your business operates.

IMRO charges have been agreed in consultation with the Irish Hotels Federation, the Restaurants Association of Ireland and the Irish Dancing & Entertainment Industry Association.

you must get an IMRO licence before musical performances in public begin and if you contact IMRO before you start using music your first year royalty charge could be significantly reduced.

Does it Matter How the Music is Performed?The simple answer here is no. Whether the performance is by means of a record/CD/digital music player, television, radio, jukebox, video or live performance an IMRO licence is still necessary.

you might say ‘but I already have a television licence’ or ‘I’m using my own CDs’. Possession of a television licence does not cover the public performance of music on your premises. similarly when you purchase a record or CD the price you pay only covers the right to play the music in non-public areas such as your home. Once you play music on your premises it becomes a public performance of music. Musicians or artists whom you may have engaged or permitted to perform on your premises do not hold an IMRO licence – the responsibility is yours to ensure that your hotel or restaurant is licensed correctly for any music that may take place. u

Further info: IMRO Licensing Department – 01 661 4844, [email protected] or www.imro.ie.

MUSIC


dates for Your

diarYHOLIDAY REPUBLIC OF IRELAND NORTHERN IRELAND

NewYear’sDay 1January 1January

StPatrick’sDay 17March 17March

GoodFriday 2April(BankHoliday) 2April(PublicHoliday)

EasterMonday 5April 5April

SpringBankHoliday 3May 31May

JuneBankHoliday 7June

BattleoftheBoyneAnniversary 12July

SummerBankHoliday 2August 30August

OctoberBankHoliday 25October

ChristmasDayHoliday 27December(inlieu) 27December(inlieu)

StStephen’sDay/BoxingDay 28December(inlieu) 28December(inlieu)

HOLIDAY REPUBLIC OF IRELAND NORTHERN IRELAND

NewYear’sDay 3January(inlieu) 3January(inlieu)

StPatrick’sDay 17March 17March

GoodFriday 22April(BankHoliday) 22April(PublicHoliday)

EasterMonday 25April 25April

SpringBankHoliday 2May 30May

JuneBankHoliday 6June

BattleoftheBoyneAnniversary 12July

SummerBankHoliday 1August 29August

OctoberBankHoliday 31October

ChristmasDayHoliday 27December(inlieu) 27December(inlieu)

StStephen’sDay/BoxingDay 26December(inlieu) 28December(inlieu)

VIRTUAL DIARY Trade Promotions: Visit www.promotionsireland.ie for a full list of in-Ireland workshops, seminars and promotions, overseas promotions and business tourism events.

Festivals and Events: Visit www.discoverireland.ie/festivals for full list of festivals and events across Ireland.

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 free weekly ezine online at www.hotelandcateringreview.ie. u

2010

2011

indUstrY EVEnts: CoMinG UP in 2010Meet in Ireland 20108 SeptemberConvention Centre Dublin

Euro-toques Family Day 12 SeptemberPhoenix Park, Dublin

Hotel Website Marketing Conference14 SeptemberCrowne Plaza Hotel Dublin Airport

HMS People Management Conference15 SeptemberRoyal Marine Hotel, Dun Laoghaire

Hotel & Catering Review Gold Medal Awards20 SeptemberThe shelbourne Hotel, Dublin

La Rousse Foods & Euro-toques: Richard Corrigan’s Nose-to-Tail Eating20 SeptemberLa Rousse Foods Demo Kitchen, Dublin 12

Euro-toques Food Awards18 OctoberDublin (see www.euro-toques.ie for location details closer to the date)

IHI Patrons’ Evening28 October Westbury Hotel, Dublin

World Travel Market8-11 NovemberExcel, London

IHI Founders’ Banquet & Hospitality Management Awards 25 NovemberConvention Centre Dublin

Euro-toques Young Chef of the Year Competition29 November

CALENDAR

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