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Craft Beer & Spirits Summit
October 5th 2023
Sport Ireland Campus, Blanchardstown




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 * Register
 * Media
   
   * Media Partners
   * Tasting
 * Co-Located Events

The Craft Beer & Spirits Summit
5th October 2023 | Sport Ireland Campus, Blanchardstown
REGISTER NOW

ABOUT

The annual Craft Beer & Spirits Summit, which is taking place on October 5th at
the Sport Ireland Campus in Blanchardstown, will cover all key aspects of the
€44 million turnover Irish craft beer industry and the blossoming craft spirits
sector.

There are currently about 75 microbreweries operating in the Republic of Ireland
– up from 15 in 2012 – producing over 157,000 hectolitres of beer annually. One
in five microbreweries has a turnover in excess of €1 million. Craft beer
consumption in Ireland is continuing to rise and currently accounts for 2.8% of
the total beer market.

However, this compares to 12.7% in the US where craft brewing has been
encouraged by very strict competition laws. Irish craft brewers face major
difficulties in gaining a more sustainable foothold in the market due to the
dominance of the multinational beer brands with their significant distribution
networks and big marketing budgets.

A market share of 5% and above is considered to be necessary for the long-term
sustainability of the craft brewing sector, according to the Independent Craft
Brewers of Ireland (ICBI), a trade organisation representing independently owned
microbreweries across the island of Ireland, but this would necessitate a very
significant increase in consumption levels. To retain viability, the ICBI
believes that the sector needs continued supports to grow, primarily to help
educate consumers about the benefits to the local economy of switching to Irish
owned craft beers.

The Irish craft spirits category, encompassing whiskey, gin, vodka, brandy and
poitín, is experiencing a renaissance as new distilleries spring up across the
country. The white spirits sector is particularly buoyant, aided by strong new
product development activity.

Delegates have registered to attend from:

 * Ingredient & Equipment Suppliers
   
 * Independent Brewers
   
 * Independent Distilleries
   
 * Off Licenses
   
 * Pub/Clubs
   
 * Pub Groups
   
 * Online Retail
   
 * Supermarkets
   
 * Convenience Stores
   
 * Wholesalers & Distributors
   
 * Restaurants
   
 * Hotels
   
 * Café Bars

TASTING

Morning (11 am-12 noon): Whiskey Tasting And Networking

 * Canapés
 * Chamber X Oran Colhoun
 * Selection of canapés to compliment the single malt
 * Single malt, honey, and whipped goats cheese on sourdough crisp
 * Garnished with fig jam, dehydrated pear, bronze fennel
 * Chicken liver and chamber pate, stout brown bread
 * Garnish - diced poached pear

The single malt whiskey shows fantastic diversity as it can be used to add
balance and exciting flavor this featured ingredient on many Irish menus, we can
add it to the recipe or enjoy a dram alongside as it refreshes the palate by
cutting through the fat of the cheese and the sweetness of the fig.

Afternoon (12 noon - 1 pm ): The Main Dish, Tasters

 * Chamber-cured salmon taco smoked avocado, apple remoulade.
 * Garnished with sea purslane.
 * 24-hour Braised Beef Rib, Polenta, Parmesan Chamber Sauce.

Curing like whiskey is an old Irish tradition, curing in whiskey - a slightly
newer, but brilliant concept. Curing just in salt creates a dry hard fish good
for preservation but not on the palette, the addition of chamber and sugar
creates a liquid brine, and the salt draws out some moisture, but through
osmosis, the whiskey and sugar penetrate the flesh and helps to maintain the
beautiful texture while optimizing the flavor throughout the salmon.

Afternoon ( 1 pm - 1:30 pm): Dessert Tasters

 * Christmas Sticky Toffee Pudding with Butterscotch Sauce

A destined pairing for our flagship 18/yo single malt, matching the nose,
palate, and finish in all tasting notes. Notice how the flavor complements and
elevate each other. A perfect finish to a winter celebration meal.

SPEAKERS CONFIRMED

SEANY MCCLEARY

DIRECTOR - STREAT SCHOOL

"THE STREET FOOD REVOLUTION"

Speaker Bio Synopsis



Seány Mc Cleary is a street food fanatic & has been a serial entrepreneur from a
very young age. After a five year journey around the world, through thirty
countries, Seány returned to Ireland in early 2017 with the aim to revolutionise
the Irish street food scene. Five years on, he continues to run Blasta Street
Kitchen, an award winning fleet of Irish food trucks, as well as StreatSchool, a
more recent venture, which has created an end to end solution for startups or
companies wanting to enter the €2.5billion Irish & UK street food scene.





Intro - Stats on the street food industry - Street Food vs Bricks and Mortar -
Recession-proof your business - End to end solutions - Q&A - Thanks


REBECCA SWEENEY

HEAD CHEF - HOOKED RESTAURANT SLIGO

"THE REFORMATION OF KITCHEN CULTURE"

Speaker Bio Synopsis



Rebecca is Head Chef of Hooked Restaurant in Sligo. She is passionate about
local and artisinal producers which is displayed in her menu at Hooked. Rebecca
is also Youth Spokeperson for Chef Network, advocating for Positive Kitchen
environments and encouraging young chefs within the industry.





Why don't we talk about sustainability but within our staff? It is clear that
there is still is a negative perception surrounding professional kitchens, but
times are changing. Why is it important that Kitchen Culture needs to improve,
how to improve and in result maintain and nuture our chefs.


TIM YEOMANS

CENTER MANAGER - SHANNON APPLIED BIOTECHNOLOGY CENTRE

"R&D COLLABORATIONS - WHAT, WHERE, WHY AND HOW"

Speaker Bio Synopsis



Dr. Tim Yeomans has been Centre Manager for Shannon ABC since 2011, within this
role he is responsible for on-going engagement with industry, scientific
direction of the Centre as well as commercialisation of research.





Collaboration with the third level sector can provide excellent opportunities to
innovate and gain market share. It is important however to consider who to
partner with, what mechanisms to use and what expectations both parties should
have. This talk will inform attendees on the R&D landscape in Ireland, key
research players in the food & drink space and how best to identify potential
university collaborators as well as how to structure R&D projects to deliver
most benefit.


WENDY ANDERSON

POPULATION HEALTH LEAD NHSCT - NORTHERN HEALTH AND SOCIAL CARE TRUST

"CAN WE MOVE OUR REPUTATION TOWARDS A QUALITY FOOD DESTINATION AND AWAY FROM A
QUANTITY FOOD DESTINATION?"

Speaker Bio Synopsis



She is a Hospital Doctor who has developed an interest in population health. She
was the Northern Ireland respiratory lead for COVID. We live in an aging
population and need to work together to age well! Part of this is about what we
eat.





"Ireland has one of the highest BMIs in Europe. This impacts quality of life as
well as length of life. Some of our menus offer little or no opportunity for
healthy eating. Ninety percent of the food we feed our children is highly
processed. There are simple changes that would allow customers a healthy choice
for themselves and their children. These would include a jug of tap water as
standard, a starter option that provides 3 portions of vegetables which flattens
the inflammatory sugar spike, a main course option without pro inflammatory
simple carbohydrate, and a petit four sized dessert option. "


DOIREANN BARRETT

FOUNDER OWNER & BUSINESS DEVELOPER - THE GLUTEN FREE KITCHEN COMPANY

"MY JOURNEY LEARNING TO LIVE WITH STAGE 4 ENDOMETRIOSIS & COELIAC DISEASE WHILE
DEVELOPING MY FOOD & WELLNESS BRAND"

Speaker Bio Synopsis



The Gluten Free Kitchen Company was Founded in 2011 by Doireann Barrett, as a
market stall providing quality Artisan hand-made fresh food products, naturally
'Free From' Gluten, Wheat, Rye, Oats and Barley. I was Diagnosed with 2 serious
health conditions 12 months apart in 2004 & 2005, Coeliac & Stage 4
Endometriosis Disease at the age of 26. Both conditions have no cure only a
strict lifestyle in order to manage the conditions. I set up the business to
share my knowledge, benefits of supplements, food options, skincare brands,
holistic rituals that I use in my daily life that are free from, high quality,
and safe for my health conditions. The brand has now developed into a Multi
Award Winning Food & Wellness brand & community, supplying our own brand artisan
handmade food products at Market Stalls and direct Online Sales I am Kerry
Co-Ordinator for the Coeliac Society of Ireland Supported Support Groups which
was set up to fully support our Coeliac Community nationally.





My journey learning to live with stage 4 endometriosis & coeliac disease while
developing my food & wellness brand


TARA BEATTIE

FOUNDER/HOSPITALITY EXPERT - PREPSHEETS

"WASTE NOT WANT NOT - HOW WE CAN ACHIEVE SUSTAINABILITY AS WELL AS
PROFITABILITY"

Speaker Bio Synopsis



In 1998, Tara and her husband Brian founded Mange Tout, a renowned fine dining
restaurant, growing to a high end catering company and 8 SI Cafés. They
identified a market gap and established The Caterwaiter, a hospitality staffing
firm, selling it in 2019. Their commitment to sustainability led to
Prepsheets.com, a digital recipe management platform, honored with an IFSA at
CATEX 2023. Tara is a Lead Entrepreneur with Going for Growth and a Mentor with
UCD.





Looking at the reality of ensuring the future of our planet and our business at
the same time. Most business owners want to do a good job for their customer,
their family and their enviornment however sometimes focus gets distracted by
drama. My talk will be about creating strong processes and culture in your
business to ensure everyone is working to the same end goal sustainably not just
for planet but all for the team and the business.


ANTONIO BRUNO

DIRECTOR - STRIVE INTERNATIONAL CONSULTING LTD

"ADAPTING PRODUCTS FOR CONSUMERS IN A GLOBAL MARKET"

Speaker Bio Synopsis



Antonio Bruno is expert consultant in international marketing and promotion with
a broad experience in the Food Sector.
Since 2014 he’s Managing Director at Strive International Consulting Limited, an
international marketing and business development company with main office in
Dublin, local offices and staff in Seville(Spain),Benevento (Italy) and Vilnius
(Lithuania) and a network of consultants worldwide.
Antonio is also accredited teacher in international marketing and foreign trade
at NIBI -Nuovo Istituto di Business Internazionale, EOI-Escuela de organización
industrial di Madrid and l’ICEX-CECO -España Exportación e Inversiones.





Adaptation of food products for global consumers means that a business have to
take into account customers' preferences, wants and needs as well as other
considerations including language, climate, race, education, laws, cultures and
societal norms. Selling to foreign markets requires understanding the
differences between your existing and new markets, which means conducting
relevant research and then develop bespoke strategies.


NOEL CARR

MANAGING DIRECTOR - DIOMAC

"MANUFACTURING SUCCESS WITH THE RIGHT ERP"

Speaker Bio Synopsis



Noel Carr is owner and founder of DIOMAC, the food specialist ERP software
company based in Tralee. Raised in East Cork in his family’s seafood and game
processing business, Noel is a Chartered Accountant and worked as a senior
finance professional in leading Irish manufacturing businesses for 20 years
before applying his expertise in information technology, manufacturing and
accounting to launch DIOMAC in 2002.





The challenges facing Irish food producers, manufacturers and distributors are
not new. Yet, new solutions exist that empower food SMEs with unprecedented
levels of visibility, control and understanding across their business. This talk
explores the potential for a superior ERP solution to transform the factory
processes, financial management, quality control and reporting for growing food
companies – brands like Keogh’s Crisps, who have gained significant cost savings
and improved efficiency since switching systems in 2019. Hear how the right ERP
can support your business goals in this insightful session.


ELIZABETH DAYSPRING

CEO & CREATIVE DIRECTOR - TASTE OF CULTURE

"THE TASTE OF DIVERSITY"

Speaker Bio



Elizabeth Dayspring is a Brand Visibility Strategist and Hospitality enthusiast.
She has lived in Ireland for over 20 years. An influential speaker with passion
to encourage and empower Ethnic Minorities in Ireland to make positive
difference within Food, Retail & Hospitality sector. The inclusive project is
ongoing and to takes full effect from February, 2023.


MARIE FARRELL

MANAGER - BDO CUSTOMS AND INTERNATIONAL TRADE

"HOW TO SUCCESSFULLY EXPORT FOOD AND AGRI PRODUCT FROM IRELAND TO GREAT BRITAIN
AND ACTION NOW REQUIRED BY THE IRISH FOOD BUSINESS IN ORDER TO CONTINUE TO
SUPPLY YOUR PRODUCT TO UK CUSTOMERS POST 31 OCTOBER 2023"

Speaker Bio Synopsis



Marie is a member of the management team in BDO Customs and International trade
services. Marie’s area of expertise is in the Sanitary and Phytosanitary
requirements for food import/export requirements.
Marie provides advice and training to clients on SPS, BCP checks and Customs
requirements.





All goods entering Great Britain must comply with GB import formalities. This
comprises of two strands, (1) Customs and (2)products which are subject to
official controls must also comply with Sanitary and Phytosanitary requirements.
The purpose of this presentation is to inform food business operators of (a) The
products which are subject to SPS requirements and the risk categorisation model
which is operational from 31 October 2023 (b) The responsibilities of the Irish
Exporter to obtain export health certificates for all medium risk exports from
31 October 2023 (c) The responsibilities of the GB Importer, what
pre-notification means and what systems they must use in order to complete the
pre-notification (d) Timeline for further GB import/ sps requirements for 2023
and 2024


TERRY FENNELL

CHIEF EXECUTIVE - FDQ

"NEW RANGE OF INTERNATIONALLY RECOGNISED FOOD AND DRINK QUALIFICATIONS AVAILABLE
SOON TO IRISH LEARNERS"

Speaker Bio Synopsis



As FDQ’s Chief Executive and Responsible Officer, Terry is the authoritative
point of contact with the UKs devolved regulatory authorities for the
qualifications. Terry provides strategic direction for FDQs development of food
specific qualifications and with over 25 years in the field of awards and
apprenticeships Terry knows a thing or two about the connected funding and
delivery of training programmes. Terry was appointed FDQs CEO & RO in 2018 and
as the UKs only specialist Awarding Organisation for food and drink
qualifications and apprenticeship services he has overseen significant expansion
of the company that has more than tripled in size in five years as FDQ broadens
its offer to support food and drink businesses across Europe.Terry has also
served as vice chairman at the Federation of Awarding Bodies (FAB) who represent
over 120 qualification and professional organisations across the UK. Prior to
FDQ, Terry worked for the Association of Employment and Learning Providers
(AELP) specialising in funding and contracting for over 3 years in a national
role that brought him in to close proximity with a range of training
organisations. To complement this expertise Terry has a depth of knowledge of
the food industry, garnered during his time at Improve, Sector Skills Council
and two years as Director of Employer Engagement at college of further education
in the north east. Of England. Terry is passionate about food and drink customer
service and supporting FDQ Centre’s to be a success.





The Irish Qualification system is in the process of establishing a new category
of awarding body to be known as a ‘listed awarding body’ and through legislation
this new ‘scheme’ will enable a mechanism for regulating a much wider range of
qualifications within the National Framework of Qualifications register that is
maintained by the QQI. Over the course of 2024 the QQI will be overseeing the
creation of the Listed Awarding Body Scheme (LABS) and following approval it
will provide learners at colleges and ETBs around Ireland with a much greater
choice of quality assured qualifications and accredited awards that carry
international recognition. FDQ are a specialist awarding organisation for the
food and drink industry and over the past 20 years has developed a range of
qualifications for people training for and/or working in occupations such
bakers, butchers, fishmongers, brewers and food production operatives from Level
3 to Level 7. Our qualifications have until recently been only available in the
UK, however the LABS will enable Irish learners to gain access and accreditation
from 2025. The presentation will explain how the LABS will work and include the
types of qualifications and awards that will be available to learners in the
food and drink related occupations in the near future.


ANDREA LINEHAN

CHIEF MARKETING OFFICER - CURRENCYFAIR

"FOOD, RETAIL & HOSPITALITY MARKETING TRENDS"

Speaker Bio Synopsis



Andrea is a Chief Marketing Officer (CMO) and investor in the FinTech space. She
is a Fractional CMO and Chartered Management Accountant and was listed as one of
The Top 30 Most Influential Fintech Marketers of 2021. After 10 years in the
Middle East working on a public-private partnership for the Omani government,
she returned to Ireland in 2013 where she spent over 5 years as CMO and Board
Member of start-up GRID Finance.

She is now global CMO of FinTech scale-up Zai, a B2B payments technology company
and its sister B2C brand, CurrencyFair. Andrea sits on the board of the Irish
International Business Network and is an advisory board member of the CMO
Council.





By attending this talk, business owners, investors and professionals in the
hospitality, food, and retail sector will acquire actionable strategies to
effectively market their products and services, boost brand visibility, and
create meaningful connections with their target audience in this highly
competitive industry.


CARLA MACLACHLAN

TRADE MARK ATTORNEY - MACLACHLAN & DONALDSON

"THE WHAT, WHY, WHERE AND HOW OF TRADE MARKS IN THE FOOD AND DRINK INDUSTRY"

Speaker Bio Synopsis



Carla is an Irish and European Union Trade Mark Attorney and advises on all
aspects of trade mark law, practice, protection and enforcement in Ireland,
Europe and internationally. She joined the firm in 1991 having graduated from
the Accountancy & Business College, Dublin and qualified as a Trade Mark
Attorney in 1992. Carla is a member of the Irish Association of Patent and Trade
Mark Attorneys, currently in the position of Secretary of the Association. Carla
was appointed as a director to the firm in 2015 and Company Secretary in 2018.





Carla MacLachlan will take a whistlestop tour through Trade Marks and Brands,
looking at how and what to choose when picking a good brand/trade mark, the
process of protecting that brand and discussing why it is important to register
a trade mark, and why the Food and Drink industry is no exception to this.


SIMON MCKEEVER

CEO - IRISH EXPORTERS ASSOCIATION

"SUSTAINABILITY IN FOOD SUPPLY CHAINS"

Speaker Bio



"Simon McKeever is the Chief Executive of the Irish Exporters Association (IEA)
having held this position since 2013. Simon leads the Association’s work on
several policy areas including Competitiveness, Brexit, Market Diversification,
Sustainable Trade and Investment and Trade Compliance.

The IEA’s participation on several Government stakeholder groups, and EU forums
is driven by Simon on behalf of the IEA’s broad membership base, which includes
companies across the international trade industry. This broad membership base
well places the IEA as a key interlocutor in the supply chain.
Prior to Simon taking up his current position as Chief Executive, he spent 3
years as Director of Trade and Investment at the British Embassy in Dublin,
which placed him at the forefront of joint trade strategy between Ireland and
the UK, before this Simon worked for 18 years in the financial markets."


PAULA MURPHY

HEAD OF FOOD - ZAHRA

"HOW TO UPGRADE YOUR CUSTOMER ENGAGEMENT TODAY: UNLEASHING THE POWER OF CONTENT"

Speaker Bio Synopsis



Paula Murphy is Head of Food at Zahra, a full-service content agency and
publisher with 20 years of experience – publishing easyFood, Ireland’s #1 food
magazine, and working with a multitude of well-known brands. Paula specialises
in developing smart content marketing strategies and bringing those to life
through purposeful content. In her eight years as a marketing expert, she has
worked with a stellar line-up of food brands spanning both the B2B and B2C
sectors. These include Sysco Ireland; LIDL; Dr. Oetker; Brennans; Siúcra;
O'Brien's Fine Foods; and Clonakilty. Paula has worked with brands to
successfully launch new and revived products into the Irish market; rebrand and
localise; identify, engage with and educate their target audience; and tap into
new audiences using new content formats and channels. Paula is a trained pastry
chef and spent just under three years in the pastry kitchen which adds an extra
layer to her understanding of food and the industry. She’s passionate about
storytelling – especially when there’s good food and a glass or two of red wine
involved!





Discover key insights and strategies that will help you to engage with your
customers to drive sales and loyalty. Learn why content marketing and customer
engagement should be on your radar, how to identify your audience, and when,
where and how to communicate with them. Get familiar with the latest trends and
real-world case studies that will inspire and equip you to thrive in today's
competitive marketplace.


NUALA NEDJATI

WORKPLACE EDUCATION COORDINATOR - DDLETB ADULT EDUCATION SERVICE

"UPSKILLING OPPORTUNITIES FOR THE HOSPITALITY SECTOR"

Speaker Bio Synopsis



Experienced Education Coordinator with a demonstrated history of working in the
education management industry. Working with Local Businesses to promote lifelong
learning, education and upskilling. Skilled in English as a Second Language
(ESL), Management, Language Teaching, French, and English as a Second Language.
Strong education professional with a Bachelor of Arts (B.A.) focused in French,
Sociology from NUI Maynooth.





As Workplace Education Coordinator for DDLETB Adult Education Service she will
talk about the many opportunities available to businesses to upskill their
staff. They offer 100% funded courses in many areas of interest, from English as
a second language to Computers, Health and safety, Career Development, Personal
Development and Digital skills to name a few. She will talk about the benefits
of upskilling for both the employer and the employee.




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