Go on, go on
Ely Bar & Grill in the IFSC is getting meatier. A sister property to the iconic Ely Wine Bar in Ely Place, both are known for celebrating great Irish beef, some of it from its own organic farm in the Burren, where it is hand-selected and dry-aged for up to 28 days by owner Erik Robson’s father Hugh. The steak selection at Ely Bar & Grill has increased from two to six cuts, with three on the bone, its own organic pork, and its famous “Craggy Island” Burren lamb, sourced from good friends and neighbours who live in “Father Ted’s” house.
Smoothie success
Irish mother and son start-up Blendi has won World’s Best New Concept status at the World Food Innovation Awards 2018 in London. The brainchild of serial entrepreneur Yvonne Dolan and her son Shane, with their single-service, freeze-dried smoothie, they have created not just a new product, but an entirely new category.
“The problem we are solving is enabling the customer to make a smoothie when they don’t have fresh ingredients at home. No more washing, chopping and cleaning up a sticky mess,” says Dolan.
But the innovation doesn’t stop there for Dolan, who has had two previous food-related businesses. She’s currently developing a portable blender powered by an iPhone. “Blendi is doing for smoothies what Nespresso has done for coffee – making it convenient,” she says.
En plein air in Powerscourt
Powerscourt Hotel in Enniskerry has had the decorators in, marking its 10th anniversary with an extensive refurbishment of its lobby and Sugar Loaf Lounge. Guests can get an even closer look at its wonderful Sugar Loaf views, weather permitting, in the new €250,000 amphitheatre, which seats 240. Making headlines as a great location for weddings, it will actually make an even better venue for corporate events, being not just wired for sound but assured of natural daylight to keep delegates awake, if not dry.
Workdays and knights
Knights Bar at 12th-century Clontarf Castle Hotel, a handsome room with polished wooden floors, warm red leather banquettes, open fireplaces and ornate pitched ceilings, has vanquished its traditional carvery. In its place is an expanded à la carte lunch venue with an appealing new menu from head chef Stuart Heeney. It showcases fine Irish ingredients such as Clogherhead crab, Wicklow lamb, air-dried Connemara ham and Cashel Blue cheese. With signature sandwiches, good cheese and charcuterie boards to share as well as classic curries and a fresh fish of the day – dipped in a light batter made with Clontarf Castle’s own pale ale – it’s an eclectic gastro bar menu well suited to a productive business lunch.
Breaking Brexit
Food business development agency Bord Bia has established a new Insight Centre in London – part of a coordinated effort to reinforce Ireland’s commitment as a supplier to the UK food sector – to protect Ireland’s €4.5 billion UK food and drink exports.
The Insight Centre, modelled on Bord Bia’s existing “Thinking House” centre in Dublin, is located in Bord Bia’s London office and will provide Irish food and drink exporters with access to tailored consumer and market insights. It will also provide working facilities for Irish food and drink companies on visits to the UK.
“Increasingly, food buyers are looking to partner with their suppliers to understand the evolving demands of their customers and how to meet them in a sustainable way,” said Bord Bia chief executive, Tara McCarthy, at the launch.
“The Insight Centre will create a platform for Bord Bia and Irish exporters to work with their customers to highlight exactly what the consumer is demanding and how they can supply these needs. This solution-driven approach will strengthen relationships as these partnerships look to meet market challenges such as Brexit. Success in a highly competitive, global marketplace, where we seek to compete not on price, but by creating value, can only come from the insights that will enable us to make better-informed decisions leading to commercial success.”
