Wednesday, December 21, 2022.
Cliste Hospitality’s most recent Acquisition, The Viaduct Cafe, Market place & Cafe
The Viaduct Cafe, Marketplace and Café is the newest addition to Cliste Hospitality’s developing portfolio of hospitality venues in Eire. The house, located on the Previous Bandon Highway in Cork, has very long been witnessed as the gateway to West Cork.
David Jordan is the Director of Approach, Exploration and Innovation with Cliste Hospitality. With in excess of 10 many years of encounter in the hospitality sector, David commenced his profession in the marketplace as Foodstuff & Beverage Manager in Brooks Lodge in Dublin, adopted by a stint as Functions Supervisor at the Morrison Lodge in Dublin. In 2011, he co-established the prosperous Auntie Nellie Sweet Shops, opening 16 merchants all around the country right before it was obtained by TLC Confectionery. He then served as Managing Director with the firm, overseeing their producing established up and aiding with additional acquisitions and new merchandise produced. Right after completing a Master’s in business enterprise and setting up his personal strategic consultancy enterprise, he joined Cliste Hospitality in January 2022 at the same time as the corporation acquired The Viaduct Inn. This timing was specifically helpful, letting him to immerse himself in bringing The Viaduct job to fruition.
As the most up-to-date acquisition for Cliste Hospitality, The Viaduct Restaurant, Marketplace and Café signifies the company’s determination to checking out bespoke hospitality options. It is a system that has evolved for the organization as a outcome of the pandemic recovery currently being expert by the sector and the broader Irish economic system.
David Jordan points out the attraction of the Viaduct Cafe, Market place and Café as an acquisition for Cliste: “The Viaduct is a exceptional and historic property in a excellent location in West Cork, and it has generally been a momentous hospitality footprint with significant prospective. The possibility to commit in a entire redesign and refurbishment of the house was remarkable for the team and all the Cliste in-house team”, he enthuses.
“Our ideas were being to develop a top food items and beverages vacation spot on the gateway to West Cork. We definitely saw the opportunity for the Viaduct to grow to be a present day Irish cafe that is loved ones-friendly and suited for all occasions.”
The residence is divided into three distinct choices a Café, Restaurant and Current market. As David points out: “The Café is a peaceful regional area exactly where we offer everyday breakfast, lunch, light-weight bites and sweet treats. The menu in the café is fresh, healthy and light.”
“The Restaurant is intended in preserving with The Viaduct’s renowned carvery tradition throughout the day”, he proceeds. “It’s reworked in the evenings to support our present day A La Carte menu, developed by our Head Chef Keith Colgan utilizing the best West Cork components. We also have the Barry Room, which delivers the great private eating knowledge with an personal house for up to 50 people. The space is really named just after Michael (Mick) Barry. Mick was born in Waterfall, and is extensively acknowledged as the best ever advocate of bowl taking part in. On St. Patrick’s Working day in 1955, he truly lofted a bowl on to the Viaduct, which is approximately 100 ft superior!”
The 3rd providing at the Viaduct is the Current market, which supplies a distinctive experience, supplying clients a exclusive possibility to resource locally made goods not typically located in other retail suppliers in the area.
David is fired up about the what the market place can supply to clients: “The Market place capabilities a bakery section with freshly baked products and desserts from our chefs and we have a Grab and Go providing for those people who are on the lookout for a cafe-quality lunch featuring on the go. A person point I adore about the Sector is bringing again items that men and women have not found for ages. For instance, every time I go into the Sector I close up obtaining a extended chat with shoppers about Hadji Bey. This is a merchandise that was initially established by Harutun and Esther Batmazian, an Armenian trader and his wife. They arrived in Cork in 1902 and generated their Turkish delight on McCurtain Road in Cork. It is certainly a Cork tradition and persons keep in mind checking out the shop and obtaining their Turkish delight particularly all around Christmas Time. It’s definitely wonderful to be equipped to element these varieties of items that have this sort of a long heritage in the Cork location in our industry.”
Food stuff providence is an vital thought at The Viaduct Cafe, Current market and Café, and Head Chef Keith Colgan was encouraged by regional food stuff producers when he produced his West Cork motivated A La Carte menu. David details the quite a few suppliers highlighted at the Viaduct: “Our menu capabilities substances offered by Skeaghanore West Cork Farm, Gubeen Smoke House, Ballycotton Sea Food stuff, Union Corridor Smoke Fish, Toonsbridge Dairy, and of program Clonakilty Pudding among others”, he suggests. “In addition, the team uses suppliers from all in excess of Ireland, this sort of as Gilligan Farm where by my very own favorite, our awesome burgers, arrive from.”
He continues: “Not only are these suppliers offering us with excellent ingredients, obtaining regional assists aid smaller organizations within just our communities and will help add to the local economy by boosting work charges, one thing Cliste considers strongly as section of its acquisition approach. A person of the other benefits of applying regional suppliers for places to eat is we can insert curiosity to our menus through seasonal create that are only offered for small periods of time.”
Sustainability is also a crucial consideration for Cliste Hospitality, as David outlines. “With anything we do at Cliste Hospitality, we are having measures to lower our environmental footprint and maintain our communities’ pure resources by utilizing innovative equipment, new techniques, and demanding requirements. Led by our Team Services Manager, Andrew Mullen, and a dedicated network of Sustainability Leaders throughout the crew at Cliste, our award-successful Environmental Management Programme fosters the generation of a extra sustainable hospitality product. To far better serve our financial and environmental aims, we have established targets at the Viaduct these as reductions in waste, water, and strength.”
The team at this time employs 40 persons at the Viaduct, and every single team member undergoes an in-depth training agenda less than the advice of Typical Supervisor Gillian Colgan. The team are often on the lookout for added talent to join the crew.
David has been delighted with the phenomenal response the Viaduct has been given from the local local community given that it opened in September, and in terms of upcoming ideas, David is concentrated on building on this success in the short expression. “Right now we are just concentrating on getting to know our customers much better and making sure we give them with the very best meals and service”, he states.
“However in the upcoming, we are searching additional at the craze of convenience in the sector, specifically in the grab-and-go and catering Market place, and we foresee that taking place afterwards in 2023. People’s lives are so occupied they are on the lookout for possibilities to cooking at house but want wholesome meals that are restaurant high-quality. We are also seeking to add an additional pergola house to the Viaduct future year so that as people today delight in their foods and cocktails, they can delight in the whole look at of the outstanding Chetwynd Viaduct.”
Congratulations to David Jordan and his team at the Viaduct Restaurant, Current market and Café for bringing this fantastic Cork hospitality location back to daily life.
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