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Hotel & Guesthouse Restaurant Awards

14 September 2010

The Northern Ireland Hotels Federation celebrated it’s tenth birthday in 2009 and created a special bursary to mark this occasion. This competition is the result of that bursary. Its aim is to highlight the excellent levels of food service hotels and guesthouses provide.

Members are invited to enter a team whose task will be to design a showcase event to help us celebrate the amazing food and talents within our industry.

The individual winners will collect a superb selection of prizes but the real winner will be the establishment chosen to host this prestigious event.

This is a real opportunity to showcase the cuisine in your property. The closing date for entries is 25th October 2010.

First Prize
For the overall winning team

- Hosting a celebration dinner for 50 people with a total value to the premises of £2,500 including vat. Wine to accompany this meal will be provided by Dillon Bass at no additional cost to the hotel/guesthouse or NIHF.

- An all expenses-paid trip for the two winning entrants to the Campo Viejo Winery in Spain courtesy of Dillon Bass to include:

  • All flights and transfers from Belfast to Spain
  • 3 nights B&B accommodation
  • All meals including a food & wine-matching dinner
  • Blending session at the winery
  • Tours of the vineyard, winery and the region
  • €250 allowance for additional expenses

- An Apple iPad each for the two winning entrants.

Second Prize
For the team that is runner-up

  • An all expenses-paid trip for the two entrants to the Michelin-starred Cliff House Hotel in Waterford to include:
  • 1 nights B&B accommodation
  • Dinner in the Michelin-star restaurant
  • Meeting with chef and tour of hotel
  • £150 allowance for travel

Short List
Each of the 4 short-listed teams will receive

  • A set of GLOBAL knives courtesy of Bunzl McLaughlin
  • A presentation box of Veuve Clicquot Champagne
  • Two copies of the book, Meat & Game, by Charlie Trotter

The competition has two main parts, one for a chef and one for someone from another area of the hotel - probably a restaurant or marketing manager, events co-ordinator or sales person.

Competition Part 1

The entrants are to design a celebration menu for the Northern Ireland Hotels Federation. This should feature local produce and be seasonal to January. The menu should retail in your property at £50 per head including vat (at the new 20% rate) and this price should include all food costs, staffing costs and profit. The menu can feature as many courses as you wish but you must be capable (and have the equipment and resources) to cook this menu for 50 people at once.

The entry should include the following:

  • One A4 sheet with the menu and a brief description of each dish highlighting the local and seasonal ingredients.
  • A photograph of each dish.
  • Between 250 and 500 words on the rational for the menu including why dishes were chosen and any other information you wish the judges to take into consideration.
  • A detailed costing of each course including margins, etc.

Those who are short-listed from this part will be required to cook their main course dish in front of the judges. This will take place in a neutral venue on Tuesday 23rd November 2010. The winner of this part will be required to cook their menu for 50 people at a gala event on Thursday 20th January 2011 in their own property.

Competition Part 2

The second part requires entrants to think about how they would increase business to their restaurant from guests and non-guests. The entrants should look at menus, wine lists, offers and unique features of their establishment. They should design promotions for guests and non-guests and detail how they would market these promotions.

Entries are now closed and the judging process is underway.

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