The Curran Court Hotel has been a major feature of Larne for more than fifty years. Speak to anyone in Larne and they’ll talk fondly of the Curran Court; such is its special place in the hearts of the local community.
Owner and Director, Brian McRandal, purchased the hotel in 2017 and he believes that the Curran Court has something to offer everyone.
“I really believe that the Curran Court Hotel is the perfect – and most practical – spot for locals and tourists alike,” he said. “Not only is it ideal for those coming off the Stranraer or Liverpool ferries, who need a room for the night, but it has increasingly become the ‘go to’ place for the local community to have a great night out and a tasty meal to boot!”
The hotel’s location means that it is the ideal location for a tour of Northern Ireland, since it’s not only a mere 25 minutes from Belfast, but it also opens up the way to the nine glens of Antrim; making it the perfect spot to begin a trip along Northern Ireland’s world-famous Causeway Coastal Route – a road journey, which will enable you to immerse yourself in the exhilarating outdoors and enjoy the serenity of being ‘unplugged’.
“In addition to our perfect location,” Brian continued, “we pride ourselves on our ability to offer ‘affordable luxury’ thanks to our long–serving, knowledgeable and well-known staff, who are dedicated to providing a first-class customer service and who are willing to go that extra mile to make your stay as superb as possible.
“Our hotel’s 32 modern and spacious guest rooms include twin, double, accessible and superior rooms, so, even if you’re on your own, you’ll have the benefit of having either a twin or double room all to yourself! We also offer great value dine and stay packages and these have proved particularly popular.’
The Curran Court Hotel’s restaurant is renowned for its well-selected menu, which is awash with fresh, local ingredients, including Glenarm shorthorn beef. To add to the lip-smacking quality of the ingredients, everything at the Curran Court Hotel is cooked from scratch, so you know that everything you’re eating is straight off the grill.
Since taking over the hotel, Brian has made sweeping changes to both the premises layout and the menu, but he continues to forge ahead with additional innovative developments.
Sales & Marketing Manager Glenn Mann said: “During the lockdowns of the last year, we continued to improve what the Curran Court could offer existing and potential new customers. Last summer, we opened a new spacious and rustic outdoor dining area, which seats eighty and comes complete with awnings and overhead heaters so it’s suitable for all year round use.
“This spring we have carried out extensive renovations inside the hotel to create a beautiful new public bar, offering a relaxed and casual dining experience, that perfectly feeds into our outdoor area. The 2 areas combine to become Katy Jane’s Bar & Beer Garden. It’s named after my mother and mother-in-law, to encompass the family and friends feel that we wanted to create. We have also developed a new bar menu to suit all tastes, which includes small plates that are ideal for sharing. We feel that it will be the ideal place to meet up and spend time with friends and family that we missed so much during lock down. Not forgetting the Katy Jane’s Library, which is an ideal spot to relax, meet friends and enjoy a coffee and snack from their Lite Bites menu.
“Our main restaurant is also now able to offer an à la carte dining experience to more than 100 customers!”
Brian wants the Curran Court to have a different feel to it, going forward. “Previously, for example, there was nowhere for people to come in and sit for a coffee. Now we have a few Chesterfield sofas and high-backed chairs. We also have a library section with big armchairs where visitors can take afternoon tea served in fine China – complete with linen tablecloths – so there’s a complete shift in atmosphere. It’s like being transported back to a period in time when life was more relaxed and more ‘polished’.
“To wash your gastronomically-delicious food down, the Curran Court Hotel has an extensive drinks’ menu that includes classic cocktails, a wide selection of gins, rums and flavoured vodkas. Or, if the mood takes you, you can even round off the evening with one of the hotel’s special frozen dessert cocktails! Lip-smacking and luscious!
Great food….great prices….great service. What more could you want from a hotel that’s the gateway to one of the world’s greatest tourist attractions?
To book a stay or obtain more information on dining experiences visit currancourthotel.co.uk
Where do you go to get your groceries? If your first thought was your local supermarket, you are not alone. Shopping in large grocery stores became the norm for many of us, and we rely on these outlets more than we realise. They are convenient, filled to the brim with seemingly every product you could imagine and have a price point that fits most pockets.
From afar it seems like the perfect solution, but we all witnessed what happened in 2020, when the COVID-19 pandemic turned life on its head and among many others, highlighted the fragility of our food economy and the part supermarkets play in it.
The University of Oxford describes our food system as “a complex set of interconnected practices and relationships that ultimately deliver food from farms, processing facilities, factories, warehouses, and retailers, to the dinner table.”
The industrial food system is built for scale and efficiency with an aim to maximise production, reduce cost, and function much like factories.
Although many supermarkets and producers are taking steps to include the origins of their products on their labels, there is still not enough transparency around where our food actually comes from. This industrialised structure offers customers accessibility to a wider range of products at more affordable prices but has economic and environmental impacts that many are not aware of.
Industrial agriculture is notorious for using a range of fertilisers, pesticides, herbicides in their processes to maximise output, some of which stays present in the soil long after the crops are harvested. The products are then processed in factories, stabilised with preservatives and packaged in plastic, all occurring before they are loaded onto long haul freights, planes, lorries to arrive in distribution centres and eventually to supermarket shelves.
BBC Good Food reported that “DEFRA estimates that moving food is responsible for 25 per cent of all miles covered by heavy goods traffic in the UK. Transporting food within, to and around the UK produces 19 million tonnes of CO2 annually – equivalent to around 5.5 million typical cars.”
The length of the supply chains involved in industrial food systems result in a fragile structure as any slight disruption throughout the intricate process can halt the supply chain at any time.
However, this industrial food system is not the only one available to our economy. While our modern supermarkets heavily rely on large-scale agriculture, large scale production and precise, uninterrupted international food trade and fast turnaround times, the alternative slow food system focuses on a more resilient structure.
As the resilient alternative to this industrial cycle that many in the industry are championing, Slow Food is focused on returning to the traditional methods and celebrating all things local.
The not for profit grassroots organisation, Slow Food was set up in Italy in the late 1980s in a bid to promote traditional food preparation methods and locally sourced ingredients, going against the arrival of the American fast-food chain McDonald’s in Rome. The eco-gastronomic organisation now has around 100,000 members in over 150 countries.
Recognising and raising awareness of the negative impact the industrial food system had on society, the economy and the environment, the organisation ignited a Slow Food movement: a new way of conscious consumerism that takes seasonality, locality and tradition into account.
A slow, or resilient food system can take on many forms, starting with us as individuals making a conscious effort to engage with producers, venues and outlets that are aligned with the slow food values, to foraging, growing our own produce and going to local farmers’ markets.
Any involvement in the movement can make a significant difference in local communities and build a more sustainable, resilient and eco-friendly food system.
As the first accredited Slow Food destination in Northern Ireland, the Causeway Coast and Glens have been spearheading the move toward this resilient system and together with Taste Causeway, the collaborative network of local food and drink businesses.
From exciting slow food events to highlighting producers and awarding them with Slow Food accreditation, Taste Causeway and Slow Food NI are putting local suppliers and venues at the forefront of consumers’ minds, one business at a time.
Taste Causeway is delivering Slow Food Causeway with funding from Tourism NI in partnership with Causeway Coast and Glens Borough Council.
Since November 2021, the topic of Slow Food has been on everyone’s lips thanks to the Slow Food Causeway campaign which launched in November 2021.
For the past four months, both producers and businesses alike have been busy putting on an exciting range of events, dining experiences, tours and special menus celebrating the unique Slow Food and drink culture of the Causeway Coast and helping spread the grassroots movement around Northern Ireland to accomplish a much more delicious and sustainable future.As locals open up to a new and exciting world of all things Slow through the campaign, there are plenty of other ways that you can follow to keep embracing the Slow Food conversation.
1. Check out food deliveries in your local area
Slow Food can start at home. With many Taste Causeway and Slow Food Causeway approved businesses offering a delivery service, it has never been easier to source high quality, local produce straight to the dinner plates of homes across the province.
Slow Food Northern Ireland Director Paula McIntyre was delighted to discover that during the Coronavirus lockdowns in 2020, a lot of the popular eateries along the North Coast were still delivering their goods.
“A lot of our Taste Causeway people were delivering. I got a delivery of Lacada Ale, a delivery from Corndale Farm, Warke’s Deli, Ursa Minor bread and Glenballyeamon Eggs” she said.
2. Be open to trying new things
One of the main ethos of Slow Food is being open to trying new produce and uncovering new food favourites, particularly from your local area.
Paula recommends that when eating out or buying produce, you think carefully and consider the origin of the items.
The popular fish restaurant in Portstewart, Native Seafood and Scran, has been challenging traditional buying behaviour for fish and seafood, selling and cooking only locally caught fish.
“Native Seafood and Scran opened just before the pandemic and have sold so much native seafood since then. Before this, people were buying salmon, which is not slow food by any stretch of the imagination.” Paula said.
3. Ask questions
Embracing the Slow Food movement also requires you to be more curious and have the confidence to challenge producers and businesses in your local area.
Paula warns to be mindful when reading menus advertising ‘local sea bass’, “Restaurants will put on menus ‘local sea bass’ but in our waters, it’s illegal to fish commercially so you need to call them out.”
When you directly engage with producers or restaurant staff, you can safely enjoy the food knowing that the beef is from down the road, the fish has come off the boat around the corner which plays a big difference to the experience of the food.
“If you’re looking at the menu and it doesn’t say where the steaks come from, just ask.”
4. Visit your local farmers market
The Slow Food movement emphasises buying from vendors based in your community or area instead of solely relying on big chain supermarkets.
It’s a good habit to check the labels of your food to confirm it was made by a local producer or grown by a local farmer.
Contact farmers in your area and buy from them directly so you have access to fresh, local food. Get to know your local farmers so you know the history of your food and how it is grown.
Paula believes that buying local produce can help you rediscover new ways of cooking, “People can get back into rediscovering veg like cabbage and different varieties of potato.”
“The possibilities are endless with what you can do with them.”
5. Cookat home from scratch
Following the Slow Food movement involves making an effort to cook your own meals at home on a daily basis.
Whilst this can be overwhelming if you live a busy lifestyle, you can try to create a meal plan and buy local ingredients at the beginning of the week so you have them already in your cupboards.
Every little helps and by preparing meals at home with fresh ingredients, you have the power to make the Slow Food choice and cook with as many ingredients as you can where you know exactly where it comes from.
6. Make meals a social event with others
The Slow Food Movement focuses on slowing down when it comes to eating and sharing meals with others.
So by getting in the habit of having weekly meals with your family or friends, where you all sit down at the table, connect and make conversation with another.
Taste Causeway is delivering Slow Food Causeway with funding from Tourism NI in partnership with Causeway Coast and Glens Borough Council.
Major Industry recruitment campaign critical part of a strategy to address staffing issues and skills shortages
Northern Ireland’s hospitality and tourism industry has been one of the economic success stories, but even before the pandemic skills shortages were hitting the sector, an issue amplified by Brexit and lockdowns resulting in a staffing crisis.
Employer-led network the Hospitality & Tourism Skills network (HATS) has partnered with Tourism NI to spearhead a multi-channel advertising campaign to combat the crisis and promote the breadth of exciting opportunities that the industry has to offer potential job seekers.
Roisin McKee, director of the HATS network is clear there’s a need to restore confidence in the sector so that it is recognised as a stable and vaible option for fulfilling careers
“To help the sector recover, we urgently need to support businesses to fill current vacancies and to raise the profile of positions with good employers and inspire people to consider a career in the industry.”
There are incredible opportunities for people to join this industry yet there are still people who have misconceptions about the types of jobs available and the required skills. Employers are looking for people with personality and passion”
The industry recruitment campaign aligns employers’ needs, a portal for job applicants, as well as a best practice charter.
Running until the end of March 2022, the campaign features a series of quirky eye-catching job descriptions across billboards, outdoor advertising and social media to attract attention and highlight the dynamic and fast-paced roles available, helping to attract new recruits.
“We have an ambition to be able to attract, develop and retain the future talent that the industry needs,” Roisin explained.
We want to champion people at the heart of the industry and change the narrative – to be seen as an exciting industry offering quality jobs”
“And at the same time, focus on retaining the people that are already in the industry.”
Whilst recruitment challenges are not new to the sector, the combination of skills shortages pre-Covid with the pandemic lockdowns and the impact of Brexit have exacerbated the problem.
“You’ve had that start-stop nature of lockdown and the uncertainty and that forced people to give up on the sector,” said Roisin.
“People’s priorities have changed and we’ve also seen a lot of overseas workers that the sector is reliant on to help fill vacancies have returned home. The impact has limited their businesses’ ability to be able to operate at full capacity.”
As the hospitality and tourism sector begins to look forward there are key roles that are hard to recruit for, including kitchen staff, food and beverage roles, housekeeping and mid-management.
Roisin believes the new campaign will help address some of the issues but recognises that the industry has wider opportunities.
“We as consumers mostly experience customer facing roles,” she explained.
“However, a career in the industry is not limited to the reception, bar or the restaurant. There’s a wealth of diverse roles back of house and in supporting roles such as finance, HR, marketing and the wider visitor experience.
“Self-employment and entrepreneurial opportunities are also a huge pull for many entering the sector. We have people who follow their passion in areas such as craft beers and whiskey for example, and open up distilleries.”
For employers the campaign provides a chance to reach out.
“The campaign on its own isn’t enough. Businesses have a key role to play in showcasing their vacancies whether they’re part time, full time, entry level or management,” Roisin explained.
“And they can do that for free via Careerscope, the campaign job portal run by Springboard. “The opportunities will then be promoted to the job seekers that are being targeted by the campaign. We encourage businesses where possible to promote the flexibility and training offered in the roles to encourage more applications.”
Roisin said that with the challenges to attract and retain staff companies are looking at what they can offer.
“Many employers were already making great strides to actually address working practices, the culture, terms and conditions, pay and so on.
“There are many things that employers are doing.
“They are looking at addressing pay, improving work/life balance, offering perks and incentives, whether that be discounts on products and experiences or health insurance benefits.
“They recognise that they want to recognise and reward staff and set out progression and development opportunities too.”
As the HATS network was founded by a group of core leading employers from the sector from across both hospitality and tourism the employer component is vital explained Roisin.
“Leading employers recognised that the attraction and retention of talent was something that the industry needed to get involved in to address the situation.
“They’ve come together as part of the HATS network to put a plan in place to actually look at the activities and the solutions to be able to tackle these challenges. This campaign is just one of those solutions that has been taken forward.”
“To demonstrate that the industry is offering quality job experiences we’re also asking recruiting employers to sign up to implementing ‘Our Hospitality & Tourism Commitment’ in their business – a voluntary code of working practices developed in partnership with leading employers which covers critical areas such as working hours and learning and development.
“Whilst employer-led, the overarching objectives of the HATS network to address attraction, retention and employee engagement also involve everyone else with a stake in the sector.
“It’s critical to have that cohort of employers but also the trade partners and delivery partners from government and education,” said Roisin.
“All of them have committed to coming together to see where we can impact positively on the sector’s issues around skills challenges.”
The ambition of the HATS network also goes beyond the immediate recruitment issues and looks to the longer term.
“There’s wider activity going on in terms of sign-posting training support and putting a spotlight on the career development pathways,” said Roisin.
“There are many opportunities for people to come into the industry, whether that’s through entry-level academy programmes and progressing on to apprenticeships and other programmes.
“From the HATS network perspective, we see the industry recruitment campaign as being a catalyst to create a better awareness of our industry, helping to bring people in.
“We want to be able to progress people on a career pathway. Whether that’s moving vertically or horizontally in the industry to progress their careers.”
The HATS network, which was set up in December 2019, brings together a diverse mix of employers from across the hospitality and tourism sector alongside industry associations and key delivery partners from government and education in order to collectively address issues around sector image, attractiveness and skills development into and within the sector.
The HATS network project is supported by Invest Northern Ireland under its Collaborative Growth Programme.
Whether you are on a hunt for a job or looking for a career change, the hospitality and tourism industry has many opportunities for you.
From front of house and housekeeping positions to customer services and management opportunities, you are sure to find a role that suits your experience and skill.
As part of the Hospitality & Tourism Skills network (HATS) and Tourism NI partnership, you can now easily find opportunities that the industry has to offer on a central job portal.
Here are 11 Jobs In Hospitality & Tourism Recruiting Right Now Across Northern Ireland:
Visit Belfast are looking for a Cruise Ship Coordinator who will be responsible to the Director of Visitor Servicing and the Visitor Services Operations Manager for the provision of efficient and comprehensive management of cruise visitors arriving into Belfast along with the provision of visitor servicing and management of shuttle bus services.
2. Hotel Duty Manager | COREcruitment International | Co. Fermanagh
Permanent
£32,000 + Benefits
Enniskillen
COREcruitment International are looking for a creative and dynamic individual, who thinks out of the box and is excited to develop a strong team culture within a challenging environment. The position would suit an experienced Duty Manager or a candidate in a management position within the Front Office Division, looking to take a step forward into management.
3. Assistant Manager | Nando’s | Co. Derry
£23900 – £26000 per annum
Coleraine
Interested in joining the Nando’s family? We’re looking for an assistant manager who will work alongside the general manager to support the team and deliver the best experience to all our customers. They would love somebody who motivates and supports the team. If you’re hungry and keen to learn and develop, this is the job for you.
4. Contracts Manager | Craft Events Management |
Craft Events Management are recruiting an experienced Contracts Manager to join their dynamic and busy Events Team. The person will be responsible to their clients in two prestigious locations: Belfast Castle and Malone House. You’ll need a minimum of 2 years of experience as a catering/hospitality/events manager/supervisor with a career background within the bar and licensing environment.
5. Food Service Assistant | Moy Park Ballymena | Co. Armagh
Permanent
Ballymena
Join the team at Moy Park Ballymena as a food service assistant and join their catering team. You’ll provide an efficient and friendly service to customers, assisting as directed with all aspects of food preparation and presentation to high quality standards.
6. Events Staff | Mount Charles Group | Various locations
Contract
£8.92 – £9.90 per hour
Join a leading events team working across Northern Ireland in a range of different venues. Some of the venues include the likes of Ulster Rugby, Waterfront Hall, IFA Windsor Park and more.
7. Mobile Food Service Assistant | Sodexo | Co. Derry
Permanent
£9.10 per hour
Derry
Sodexo are looking for a Mobile Food Service Assistant to be responsible for preparing and serving food with care and attention, replenishing stock and ensuring all work areas are clean. The ideal candidate will have a positive, friendly attitude and will work as part of a team and will need to have strong communication skills.
8. Bar and Restaurant Supervisor | Malmaison Hotels | Co. Antrim
Permanent
Earn up to £11.20 Per Hour (inc tronc), 40 Hours
Belfast
Malmaison Hotels are looking for a Bar and Restaurant Supervisor who already has experience in working within a busy restaurant and/or bar and be looking for the next step in your career. The ideal candidate will be the face of the restaurant and bar within the hotel and will communicate with the kitchen and management team to ensure a smooth and controlled dining experience for all guests.
9. Museums Officer | Staffline | Co. Antrim
Temporary
£12.43 – £14.38 per hour
Staffline are recruiting for a Museums Officer who will be responsible for the delivery of the museum’s collections plans to ensure that Council maintains UK Accreditation standard for collections.
10. Cleaning Supervisor | Reed | Co. Antrim
Permanent
£12.00 per hour
Belfast
Reed have an exciting opportunity for an experienced Cleaning Supervisor to join their leading team based in Belfast. You’ll be responsible for maintaining the highest standards of cleanliness throughout the site while adhering to Health & Safety Policies & Procedures. Previous supervisor experience ideally within a cleaning role/environment is desired.
11. Summer Program Manager | Belfast International Watersports Ltd | Co. Down
Seasonal (June – August 2022)
Carryduff
Let’s Go Hydro is looking for an experienced and qualified Summer Program Manager to be jointly responsible for the planning and implementation of daily operations of Lets Go Hydro Summer Scheme, over a 9-week period in the summer of 2022. The successful candidate will directly co-manage and co-supervise up to 30 employees, called Summer Scheme Team to ensure the delivery of our established program goals and deliverables.
If you are interested in any of these positions make sure you apply NOW!
Pauline Carville launches her book Am I Mad or What Published by Excalibur Press
Drawing on the highs and lows of her tumultuous journey as a woman in the international performing industry, West Belfast born actor, broadcaster and singer, Pauline Carville, is finally ready to break her silence to inspire others to not make the same mistakes as she did in her tell all book, Am I Mad or What?.
Released on Thursday March 9, the official biographical novel is a compelling tale written from Pauline’s first hand experience of mental breakdowns, personal tragedy and overcoming struggles, touching the hearts of many across Northern Ireland, a country reported to have the highest prevalence of mental health problems in the UK.
From a young age, Pauline always believed she had a story to tell but after her one woman performance at the Belfast Fringe Festival in 2011, the actress was knocked back but 11 years later, she feels she is ready to ‘let it go’.
“I wrote the book as I felt like I had a story to tell that could help others. I had talked about telling my story for many years and I did write it originally as a short fifty minute one woman show that I performed in The Belfast Fringe Festival back in 2011.
“Unfortunately, performing it knocked me back into a depression for a few years, so I needed to be ready to tackle it once again.” she said.
As a trained actor and singer at the Royal Conservatoire of Scotland and The Royal Academy of Music, Pauline paints an emotive picture in her writing about how her skyrocketing professional career securing international acting roles alongside Hollywood actor Charlie Sheen and West End legend Trevor Nunn, was synonymous with her mental breakdown in 2001.
“I did manage to have a successful performing career all whilst battling with severe anxiety and depression from the age of fifteen when my daddy had died the year before. It changed everything in our family and it was a terrible shock as he had been found dead under strange circumstances.
“I went to three different GP’s and I would do all that was advised, go to the gym, go for walks but after years of therapy I got to the stage where suicidal thoughts were my daily life. I began planning ways to die.”
By giving readers a truthful depiction of her reality beyond the stage, Pauline hopes that they will learn that they aren’t alone in anything that they are currently experiencing and to always keep the conversation open with loved ones when it comes to talking about mental health.
“I hope that readers will realise that keeping something as serious as depression hidden had actually made things much worse. The longer that I hid my feelings, the longer it took to recover.
“I hope that anyone reading my book will not make the same mistake that I did and go and get the help they need.” she said.
Despite her book’s inclusion of the struggles Pauline faced, she also shares the many happy memories and funny anecdotes in the book, including the heart-warming story of how she met her husband and fellow broadcaster, Robin Elliott and the thrilling story of how a New York psychic conned her out of thousands.
L-R Caroline McCoubrey, Foundation Manager; Rachel Doherty, 4C UR Future Managing Director; Charlie Jenkins, The James Kane Foundation Board Member; Rose Mary Stalker, 4C UR Future Founder.
Local social enterprise, 4C UR Future, have secured seed funding from The James Kane Foundation to develop and launch a first-generation Careers Portal to help involve, inform, and inspire young people from Northern Ireland to make more empowered education and career choices.
The Northern Ireland-based not-for-profit Community Interest Company was founded in March 2019 by experienced business leader, Rose Mary Stalker, with Managing Director, Rachel Doherty, appointed in April 2021 to lead the organisation’s ambitious plans.
Collaborating with a diverse range of cross-sectoral businesses, the organisation delivers innovative careers inspiration events for Year 9 students called 4C UR Future LIVE.
Rachel explained:
“4C UR Future LIVE is not a typical careers event. We engage with Year 9 pupils using work-based games and skills challenges to help young people identify their own strengths and attributes, which are aligned with future of work employability criteria.”
“The range of skills-based games we provide, which are designed and delivered in collaboration with local employers, are intended to provide something for everyone; reflecting the diverse nature of future career options and giving each young person the opportunity to shine.”
Plans are well underway for the organisation to deliver an at-scale pilot of 11 4C UR Future LIVE events in June 2022 as an at-scale pilot, with one event being hosted in each Council area in Northern Ireland.
The seed funding from The James Kane Foundation will support the development of a first-generation 4C UR Future CAREERS PORTAL for 2022, through which each LIVE participant will receive a ‘Personal Feedback Profile’ after the events. In addition, the CAREERS PORTAL will contain a wide range of relevant, relatable, and up to date Careers Content, which is developed in collaboration with industry and employers.
Rachel continued:
“The 4C UR Future CAREERS PORTAL has the potential to reach and engage every young person in Northern Ireland, providing them with a go-to platform for impartial and up-to-date careers information, and crucially, featuring local companies and local voices.”
“The content available via the portal has the potential to inspire young people, build their confidence, and improve the quality and relevance of their education pathways and career choices. It will also signpost them to resources for further skills and careers support.”
“Our aim is to empower young people; involving them in their own decision-making journeys, informing them of the wide range of opportunities available to them in Northern Ireland, and inspiring them to recognise their own value.”
Announcing the support, The James Kane Foundation Chair, Michael Wilson, said:
“We are delighted to support this initiative. One of the Foundation’s key charitable objectives is to provide funding for work experience, employment, and training opportunities and this fits well within the concept of a Careers Portal for post-primary school children. Having access to a wealth of information online, which is up to date and tailored, will undoubtedly help our young people by enhancing their career development, skills, and competencies. We look forward in anticipation for its launch.”
Charlie Jenkins, Board Member of the Foundation (pictured), also commented:
“I was delighted to be able to represent The James Kane Foundation at the announcement of the seed fund for 4C UR Future. It is fantastic to see the progress being made on such a ground-breaking project.”
As the industry begins to look forward after the impacts of the pandemic and Brexit before that, there are key roles that are waiting to be filled.
We as consumers mostly experience customer-facing roles, but there is so much more to the industry than just those roles. In addition to self-employment and entrepreneurial opportunities, there is a wealth of diverse roles back of house and in supporting roles such as finance, HR, marketing and the wider visitor experience.
The Hospitality and Tourism industry is teeming with opportunities and employers are looking for people with personality and passion.
Here are 4 Reasons To Choose A Career In Hospitality & Tourism And 14 Jobs You Can Apply For Right Now:
It’s creative
Hospitality and tourism are not only people-oriented but also very creative. From creating new products to dreaming up new experiences you can use your creativity to the fullest. No two days are the same in the industry, which means you can escape the monotony of 9-5 and become a flexible and open-minded thinker.
Great perks
Beautiful surroundings, meeting new (sometimes even famous) people, gourmet dishes, new places, amazing staff discounts, the perks of working in hospitality and tourism are endless.
Your ticket to see the world
Working in tourism is like an open ticket to see and experience new places. There are many career paths that enable travel, giving you an opportunity to work from a single location abroad or even travel regularly as part of your job.
Learn transferable skills
A career in hospitality is not just about serving guests just as a job in tourism is not just about travelling. Working in these industries will teach you invaluable skills from interpersonal and organisational skills to management skills and even cultural awareness. These are all transferable and can help you in the long run if you ever want to change career paths.
What will your role be in the industry?
As part of the Hospitality & Tourism Skills network (HATS) and Tourism NI partnership, you can now easily find opportunities that the industry has to offer on a central job portal.
One of the Causeway Coast’s top visitor attractions, Bushmills Distillery are looking for an enthusiastic and talented individual to join their Visitor experience Team. The successful candidate will be responsible for the planning, execution, supervision, hospitality, and customer service for all visitor experiences.
2. Travel Consultant | Trailfinders | Co. Antrim
Permanent
Belfast
Trailfinders are recruiting for Travel Consultant positions in Belfast, Dublin, Cork and Limerick. The ideal candidate needs to have experience of working in a target based sales role, have e a strong worldwide geographical awareness as well as extensive and recent first-hand travel experience.
3. Cleaning Operative | Mount Charles Group | Co. Antrim
£8.91 per hour
Permanent
Lisburn
Mount Charles are recruiting for a Cleaning Operative to join their team at Art Lagan Valley Island Lisburn City. The person will ensure all areas are cleaned efficiently, in a timely manner and in accordance with relevant guidelines.
4. Chef Manager | Compass Group | Co. Antrim
Permanent
Up to £25,000 per annum
Belfast
Compass Group is looking to recruit a Chef Manager to be in charge of overseeing the catering services, ensuring the best service and quality of food for all students and staff. The Chef Manager will be required to liaise with and support the Head Chef in the preparation of meals. To plan, prepare, cook all menu dishes, providing a high-quality offer for the customer and client. Carry out general cleaning of the kitchen, maintaining high standards of hygiene. Drive sales through menu plans and promotions suited to the location and ensure compliance with purchasing.
5. PR and Communications Manager |Staffline | Co. Antrim
Permanent
Belfast
Staffline Ireland are recruiting for a PR and Communications Manager for a company in the leisure and tourism industry. The successful candidate will be responsible for the development, implementation, management and evaluation of the PR and communications strategy and operational plans, leading to the achievement of set targets and KPI’s, promoting Belfast as a top European tourism destination for business, leisure and cruise.
6. Fitness and Leisure Manager | Employers For Childcare | Co. Antrim
£25,000 per annum
Lisburn
Employers for Childcare is recruiting for a Fitness and Leisure Manager to join High Rise, the 10,000 sq ft indoor adventure centre in Lisburn incorporating a Clip ‘n Climb climbing arena, soft play, corporate facilities, sensory rooms, and cafe.
The successful candidate will be an experienced climbing instructor who can take overall responsibility for all aspects of delivering safe, fun climbing activities for guests of all ages and leading an energetic team of Clip ‘n Climb instructors.
As a result of their ongoing expansion plans and increased business levels, Alchemy Recruitment Solutions are looking for a focused and driven individual who is willing to take on a key role within the organisation as a Staffing/Events Coordinator.
The successful candidate will be responsible for the co-ordination of temporary and casual staff in line with client requirements. In addition they will ensure that all timesheets and associated administration will be completed in an efficient and accurate manner within strict deadlines.
8. Kitchen Steward | Slieve Donard Resort and Spa | Co. Down
Permanent
Newcastle
The Slieve Donard is recruiting for a Kitchen Steward to join their team in offering a bespoke, hand-crafted hospitality experience to their guests. The successful candidate will be responsible for the efficient operation of the kitchen function and maintaining a clean and tidy work environment. Opportunities are available both within the Hotel and the Percy French.
9. Assistant General Manager | Nando’s | Co. Antrim
Up to £27000 per annum
Belfast
Nando’s is on the hunt for an Assistant Manager to join their team in their busy restaurant in Belfast. The candidate will work alongside the General Manager to support the team to be the best they can be and deliver an amazing Nando’s experience to all our customers.
10 – 11. Seafood Counter Manager And Assistant Counter Manager | Staffline | Co. Down
Permanent
£10.20 for Manager
£9.70 for Assistant Manager
Staffline are seeking a Seafood Counter Manager and a Seafood Counter Assistant Manager for a new project in a busy retail environment in County Down.
The third-generation family business sources the best quality fish every morning from the local ports of Kilkeel, Ardglass and Portavogie to supply some of the leading businesses in hospitality and catering across Northern Ireland.
12. Conference & Banqueting Co-ordinator | Armagh City Hotel | Co. Armagh
Permanent
Armagh
Armagh City Hotel is offering an exciting opportunity for someone to join their team as a Conference & Banqueting Co-Ordinator in their busy C&B Department.
First Choice Selection Services are recruiting for a full time, temporary catering assistant for s well-established Private client in a supported living environment, responsible for preparing and serving food to a high standard, carrying out cleaning duties and catering for a variety of dietary needs.
14. Guest Services |Killeavy Castle Estate | Co. Down
£9.60per hour
Newry
Killeavy Castle Estate is seeking a Guest Services Attendant to join their award-winning 4-star Hotel. The successful candidate will be responsible for being part of the front office operation within the Hotel and reporting to the Front Office Manager, with a primary focus on carrying out all aspects of the day-to-day operation of the Front of House function.
If you are interested in any of these positions make sure you apply NOW!
The Causeway Coast and Glens is Northern Ireland’s first accredited Slow Food destination, Taste Causeway, the collaborative network of local food and drink businesses was awarded the accolade by the global Slow Food Movement following a rigorous assessment process.
To launch and celebrate this prestigious award Taste Causeway is running a six month programme of events, dining experiences, tours and special menus.
With only one month left to go of Slow Food Causeway Events, the calendar is filled with a mixture of some familiar Slow Food favourites and new events.
Originally founded in Italy during the 1980s to combine the regional traditions with the slow pace of life. Since then, the Slow Food movement has evolved worldwide and hopes to preserve the ‘unique culinary heritage’ of NI.
Taste Causeway is an accredited Slow Food destination, one of only a handful of destinations in Ireland to be awarded the accolade by the global Slow Food Movement.
Slow Food Causeway celebrates the unique food and drink culture of the Causeway Coast.
Here are some Slow Food Causeway Events happening in March:
1. The Spirit of the Bann Tour with Causeway Coast Foodie Tours
Saturday 5th March, Thursday 17th March and Saturday 26th March, 2:30pm to 4:30pm
The award-winning Causeway Coast Foodie Tours are back this Spring with their very special ‘The Spirit of the Bann’ river whiskey tasting experience along the picturesque river.
‘The Spirit of the Bann’ along with White River Charters are hosting an afternoon full of exquisite whiskey flavours accompanied by an array of tasty award-winning local Slow Food produce.
Where better to celebrate our unique Slow Food food and drink heritage than via a journey on the River Bann alongside the beautiful site of Mountsandel, Coleraine.
2. Apple, Blackberry and Cinnamon Chutney Making Class
Saturday 5th and Saturday 12th March from 11:30am to 1pm
Learn how to make your own apple, blackberry and cinnamon chutney with Amanda Hanna from Jam at the Doorstep in her farmhouse kitchen.
You will also get the opportunity to try some of the farm shop’s produce throughout the class e.g. drinking long meadow apple juice, having a cheese board using cheeses from the shop, sampling other chutneys that Amanda produces and finishing up with tea/coffee, cake/biscuits from the shop and Amanda’s own sticky toffee pudding and Morelli’s ice cream to finish. There will be time to have a browse around the farm shop and buy some local produce to take home with you.
Learn how to make your own bread and butter pudding with Amanda Hanna from Jam at the Doorstep in her farmhouse kitchen.
You will also get the opportunity to try some of the farm shop’s produce throughout the class e.g. drinking long meadow apple juice, having a cheese board using cheeses from the shop, sampling other chutneys that Amanda produces and finishing up with tea/coffee, cake/biscuits from the shop and Amanda’s own sticky toffee pudding and Morelli’s ice cream to finish. There will be time to have a browse around the farm shop and buy some local produce to take home with you.
Studies have shown that regularly eating fermented foods can promote healthy digestion, better mood, stronger immunity.
So why not come along to Broughgammon Farm where guests will learn the basics of fermentation and put theory into practice making a variety of fermented foods including fermented pickles, kimchi and kombucha.
5. Slow Food Coast & Country Tour with Causeway Coast Foodie Tours |SOLD OUT|
Saturday 12th March, 9:30am to 4pm
Come along to the second instalment of the Slow Food Tour to celebrate the very best of our award winning Slow Food and Drink producers.
Visit, learn and taste your way around the Causeway Coast on a luxury coach, led by Wendy Gallagher of Causeway Coast Foodie Tours.
The afternoon includes a delicious Slow Food lunch paired with local drinks.
This event is now sold out, but there are always more events available on our website: slowfood.tastecauseway.com
6. Slow Food Showcase at Benone Complex
Saturday 26th to Sunday 27th March
Let’s put Slow Food Causeway firmly on the map as a fantastic Slow Food Foodie destination.
From market stalls to tasting demos, there will be something for everyone to enjoy including a Taste Causeway showcase and special performances from Paula McIntryre.
Celebrate the Great Outdoors at Benone Tourist Complex with live music, NNCG Market, street food, picnic area, wild cooking, children’s activities as well as some activities on the beach.
Slow Food NI Director, Taste Causeway Ambassador and TV Chef Paula McIntyre will join The Chocolate Manor’s Chief Chocolatier, Geri Martin, to take guests through an exciting journey of savoury and sweet dishes, paired with the Causeway’s finest gin and whiskey.
Guests will be introduced to Basalt Gin, the Causeway’s newest distillery, and founders James Richardson and Martha Gabe will be on hand to describe their unique distilling process.
Paula will introduce guests to Slow Food, through a selection of tantalising canapes and small plates, some of which will incorporate the indulgent single-origin chocolates available at The Chocolate Manor, and paired with either the Basalt Gin or Bushmills Whiskey
Guests will then explore the 5 steps to tasting chocolate, guided by chocolatier Geri, by savouring 10 sustainably sourced chocolates from across the globe, before sampling a selection of specially created gin and whiskey truffles and treats, handcrafted by The Chocolate Manor team in Castlerock.
8. Mussenden Temple Exclusive Dining Experience | SOLD OUT |
Thursday 17th March, 7pm to 10:30pm
On arrival at Lions Gate, you will be warmly welcomed and guided towards your short walk under the stars through the Downhill Demesne to the steps of Mussenden Temple, where your evening experience awaits.
As the temple doors open to the sound of the sea below, you are warmly welcomed by Claire from Mussenden Sea Salt and this iconic and incredible building, unspoilt by modern features, offering you an atmospheric and authentic dining experience.
The menu for the evening features local food producers, local Chef and embraces and offers a truly magical dining setting.
Music by Bri- Irish & Scottish traditional music.
This event is now sold out, but there are always more events available on our website: slowfood.tastecauseway.com
9. Mussenden Unwind
Sunday 20th March, 4pm to 8:30pm
In celebration of the Spring equinox, Claire from Mussenden Sea Salt has teamed up with Clare McQuillan from Feasting on Weeds to bring you an evening of wild cooking, foraging and feasting on the beach.
Sit back and relax to the rhythmic sound of the waves, feel the sand between your feet and watch the sun setting. There really is nothing quite like the feeling that the world has stopped for a moment as the luxury dining area embraces the elements, giving you a touch to outside dining. This evening will be the perfect opportunity to unwind in the elements after a busy week.
Embrace your inner Latina with an evening of paella making and sangria drinking at the award-winning Ocho Tapas Bistro in the heart of popular seaside resort, Portrush.
Start your evening with a glass of Cava, breadboard and dips, learn how to cook paella and sangria then sit back and enjoy what you’ve made.
11. Rathlin Adventure with Ursa Minor | SOLD OUT |
Saturday 26th March, 10am to 5pm
Come with Ursa Minor Bakehouse to Northern Ireland’s northernmost point.
Travel to the majestic Rathlin island on the morning ferry where you will get up close and personal with the vast sealife.
Once you disembark, you will be treated to a spread of delicious croissants with tea and coffee in the beautiful Manor House.
After you dine, you’ll get your boots on for a walk to the east of the island to the stunning East Lighthouse to hear about the upcoming community project.
Then, on the journey back to the Manor House, you will have the opportunity to look for seals and dander along the embracing the refreshing breeze of the shore.
Upon your return, the expert team of bakers from Ursa Minor Bakehouse will treat you to an unique afternoon tea filled with warming soup, sourdough sandwiches and a selection of fresh cakes and pastries.
This event is now sold out, but there are always more events available on our website: slowfood.tastecauseway.com
12. Crimfeis; Foraging at White Park Bay
Saturday 5th March, 2pm to 5pm
Ciara (Ursa Minor) and Clare (Feasting on weeds) are back for another foraging walk, this time at beautiful White Park Bay. Come with them as they explore the wonderful variety of spring plants and their culinary uses, as well as sampling a few. They’ll talk about this ancient and special place, where our early ancestors would have been doing their own foraging! They’ll then find a cosy spot to enjoy some food, prepared in situ using the plants they’ve found and the season’s most beloved wild plant-Wild Garlic, honouring the ancient tradition of Crimfeis.
They have kindly been given permission by the National Trust and will highlight the importance of safe and responsible foraging as well as necessity to protect species rich places like White Park Bay.
Come and bake with Ursa Minor for the day and learn how to make your own loaves at home!
This class covers 3 different types of bread, using both sourdough culture and yeast. You will be guided through the process from scratch, learning tips and tricks along the way.
With expert tutelage from Dara, Ursa Minor’s Head Baker, you’ll be shown how to make and look after your ‘mother’ (Sourdough starter!) methods of mixing and kneading and shaping styles. In this small class, there’ll be plenty of opportunities to ask your burning questions, chat about your love of bread and the beauty of gluten!
You’ll be full to the brim with bread and knowledge after a day of intense but fun teaching with notes, a starter and a dough scraper to get you set up at home!
14. La Cena Club: Evening Hosted by Fidela Coffee Roasters
Saturday 12th March 7pm to 10pm
A Latino inspired 5 course tasting menu in collaboration with Fidela Coffee Roasters and The Butterfly and the Bear.
Enjoy the flavour of Ecuador and Colombia that Frank, one half of Fidela, grew up eating.
On the evening you will enjoy a curated four course taster menu from Butterfly and Bear, finished with a coffee sampling flight from Fidela Coffee Roasters.
Included in your ticket will be a complimentary home made sangria as well as a 180g bag of Fidela Coffee.
Ocho Tapas are famed across the Causeway Coast and Glens for their unique take on Spanish tapas. Tapas are the embodiment of the Slow Food ethos, created from local produce and made by traditional cooking methods that have changed little over hundreds of years.
This special slow food tapas cookery class, led by the Chefs at Ocho Tapas will teach you how to create these wonderful slow food delicacies at home, and show you a whole new way of utilising our amazing Taste Causeway products.
The Slow Food Events are extremely popular and sell out in record time. Don’t be discouraged if you have missed out, there are more events coming very soon.
To keep up to date, keep an eye on social media or go to the brand new website: slowfood.tastecauseway.com
Male chef garnishing his appetizer plate, ready to serve
Northern Ireland
Whether you are on a hunt for a job or looking for a career change, the hospitality and tourism industry has many opportunities for you.
From front of house and housekeeping positions to customer services and management opportunities, you are sure to find a role that suits your experience and skill.
As part of the Hospitality & Tourism Skills network (HATS) and Tourism NI partnership, you can now easily find opportunities that the industry has to offer on a central job portal.
Here are 13 Jobs In Hospitality & Tourism Recruiting Right Now Across Northern Ireland:
1. Front Office Receptionist | Hastings Hotels Group | Co. Antrim
Permanent
Larne
Join the team at The Ballygally Hotel as a front office receptionist to meet and greet guests at the hotel and to ensure an efficient, professional and friendly check-in / out process.
2. Marketing Executive | Belfast Waterfront and Ulster Hall Ltd| Co. Antrim
Permanent
£24,970 – £33,293 per annum
Belfast
ICC Belfast is recruiting for a marketing executive to take on B2C marketing across the Waterfront Hall and Ulster Hall brands to maximise the potential of the company’s entertainment offering. This is a data-driven role, with the aim of developing omni-channel marketing campaigns to deliver ticket sales in line with occupancy targets, as well as ensuring maximised income from footfall at the event.
3. Visitor Experience Officer | RSPB | Co. Antrim
Fixed Term
£18,250 – £20,246 per annum
Rathlin Island
RSPB Northern Ireland is looking for three team players with excellent people skills combined with a passion for connecting people with nature to work at RSPB Rathlin Island West Lighthouse and Seabird Centre, RSPB’s most awesome visitor attraction and most successful people engagement reserve in Northern Ireland.
4. Cocktail Bar Manager | Beannchor | Co. Antrim
Belfast
Merchant Hotel Belfast is looking for an experienced hospitality professional to join their award-winning Cocktail Bar and its team on the next stage of its journey. The ideal candidate will use their creativity, innovation and skill to elevate our iconic bar to new heights while maintaining its outstanding reputation as a world-class Cocktail Bar.
5. Spa Therapist | Slieve Donard Resort and Spa | Co. Down
Permanent
Newcastle
The Slieve Donard is recruiting for a Spa Therapist to join their team, offering a bespoke, hand-crafted hospitality experience designed for travellers embarking upon a once-in-a-lifetime visit.
6. Store Manager | Caffe Nero | Co. Down
Up to £25,000 per annum + benefits
Newtownards
Join the team at Caffe Nero, as Store Manager and take ownership of your own store, grow and develop your own team, provide great customer service and the best standards of coffee and food.
7. Accommodation Assistant | Dalata Group | Co. Derry
Permanent
Derry
A fantastic new vacancy opened up for an Accommodation Assistant in the excellent Maldron Hotel Derry. Duties include preparing rooms for guests and ensuring general areas are maintained to the highest standard.
8. Chef | Aramark Food Services | Co. Down
Permanent
Lisburn
Aramark Food Services is currently recruiting for a Chef to join their team in Lisburn to support the Head Chef with the leadership and management of the entire kitchen brigade.
9. Cleaning Operative | Mount Charles Group | Co. Antrim
Part-Time Permanent
£8.91/hour
Belfast
Mount Charles are recruiting for a Cleaning Operative to join their cleaning team at Montgomery Road Greater Belfast to provide cleaning services of a high standard.
Oasis Retail Services, Northern Ireland’s leading Casino experience provider are recruiting for a full-time customer service role. The role includes ensuring high levels of housekeeping and presentation throughout the whole location and the delivery of high standards of service and hospitality at all times.
Staffline is looking for a Food & Beverage Manager with experience in Food and Beverage management. The candidate will lead the operational and financial success of food and beverage within their busy Bars and Deli operation.
12. Financial Controller | James Webber Recruitment | Co. Down
Permanent
£55000 – £56000 per annum + wider company benefits
Poyntzpass, Newry
James Webber Recruitment is looking for a Finance Controller to take overarching responsibility for a large busy resort. The Financial Controller will oversee a large hotel that generates revenues of IRO £18+ and work closely with the GM to steer the commercial decisions for the sites, maximising all opportunities to drive revenues to the bottom line.
Alchemy Recruitment Solutions are looking to increase their bank of Casual staff to fill the growing needs of their well-established client base. Duties can vary depending on the venue but will include Bar, Food & Beverage Service, VIP service, Retail, Portering and Kitchen duties.
If you are interested in any of these positions make sure you apply NOW! For more opportunities, go to www.careerscope.uk.net/NI #CountMeIn
