Confirming plans to widen its net to include more hotel partners in the Mid and East Antrim area in the short-term future, the School has also attracted seven new funders from the private sector, seeing support almost doubling over the last 12 months.

Established in 2021 and initially funded by The Gallaher Trust, the Northern Ireland Hospitality School is a collaboration between three Ballymena-based hotels, Galgorm Resort, the Tullyglass House Hotel and the Adair Arms Hotel. With courses delivered by Northern Regional College, the Northern Ireland Hospitality School was set up to provide opportunities for skills development and in response to the industry wide issue of recruiting and maintaining highly skilled staff.

Boasting a number of academies covering the bar, chef and restaurant service disciplines, a total of 230 students have graduated since the School’s inception, 128 of these graduating through the bar academy, while 94 have completed the restaurant academy. A total of 11 chefs have also graduated since 2021, with three chefs in this year’s class.

Thrilled with the success of the Northern Ireland Hospitality School thus far, Ashley Douglas, Director of Operations says: “Quite simply our mission is to deliver world-class training to our students that we can eventually expand beyond the realms of Ballymena to additional locations within the Mid and East Antrim Council area and eventually across Northern Ireland.

“Thanks to the support of our funders and partners we are successfully delivering international training from a number of alcoholic and non-alcoholic companies including Irish vodka brand, iStil38, French liqueur house, Giffards and the Real Fruit Company, based in the US, alongside catering providers that are championing innovation in the kitchen, spearheading the latest technologies. Access to this expertise, coupled with our tutors’ extensive industry experience, equips our graduates with up-to-date practical knowledge of the latest techniques, trends and innovations that will enable them to thrive in a sector that’s constantly developing.

“However, securing additional private sector investment is about so much more than just funding. It’s about leveraging our partners’ unique knowledge of the industry to inspire our participants while enhancing their skills, equipping them for a long-term career within the hospitality sector.”

According to Chairman, Eddie McKeever, the School’s role is not only equipping students with in-demand skills and helping them to secure employment, it’s also shaping long-term careers and driving the town’s economic growth by creating a skilled workforce that supports businesses and attracts further investment.

“Over the years, we have delivered tangible results that have given other businesses in the hospitality sector the confidence to support our efforts, which will help to secure the future of the sector, and make a real difference to the Ballymena economy,” he said.

“Our ultimate goal is to firmly establish the Northern Ireland Hospitality School as a centre of excellence for training and a blueprint that can be rolled out across the region to help alleviate the challenge of recruiting talented staff. We’re delighted with what we’ve achieved so far and are immensely proud of our graduates who no doubt will enjoy fulfilling careers in the hospitality sector.”

Of the graduates, four bar tenders have progressed to supervisor roles and three have been promoted to bar manager posts. Djann Balmes, who graduated from the School in September 2021, is currently managing the Conservatory and Gin Library at Galgorm Resort and described his experience as “invaluable.”

“I can honestly say that signing up to the Northern Ireland Hospitality School was one of the best decisions I ever made,” Djann said.

“Learning from tutors who have been working in the industry for many years, alongside gaining the latest insights from training with some of the industry’s biggest drinks brands, has given me the skills, knowledge and confidence to thrive in every stage of my career.

“I’m really enjoying my role and having the ability to make each guest’s experience memorable is something I find really rewarding.”

The Northern Ireland Hospitality School’s current funders include: Britvic Ireland, Proximo Spirits, Edward Dillon, Ewings Seafood, MCM Spirits, iStil38, Tenants NI, Anzac, Diageo, Farmview Dairies, La Rousse Foods, Richmond Marketing, Outwalker, Drinksology, Kirker Greer, Lisdergan Butchery, Henderson Foodservice, Stephens Catering, and Galgorm Group.  

For more information on the Northern Ireland Hospitality School and its academies, visit the website: www.nihospitalityschool.com.

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The new-look Grand Ballroom has received a major upgrade following a noticeable uplift in the Devenish’s event’s business in 2025 and strong forward bookings for 2026 and reflects its growing reputation as a leading destination for large-scale social and corporate events across the city.

The investment comprises substantial technical enhancements to the venue, featuring the installation of new HD projector screens, an upgraded lighting rig, improved staging system and brand new toilet facilities with contemporary fittings as well as a purpose-built green room to accommodate the expanding variety of events hosted at the complex.

In addition to the technical upgrades, the ballroom has undergone an aesthetic refresh, with a fully refurbished bar, a resigned entrance and foyer and a newly landscaped outdoor garden area designed to elevate the guest arrival experience.

This follows last year’s relaunch of The Devenish’s sister venue, The Whitefort, which received a £1.5 million refurbishment. Together, both projects represent a substantial multi-year investment programme aimed at enhancing hospitality and entertainment facilities across the Conlon Group’s portfolio.

Fra McGuinness, General Manager of the Devenish Complex said: “We’re delighted to open the doors to our newly enhanced Grand Ballroom,  a significant investment that reflects our commitment to the future of events at The Devenish and to supporting the local economy.

The transformation not only strengthens our ability to deliver exceptional events but also allows us to diversify our offering  to meet the rising demand from the corporate market, particularly for mid-week conferences, while also accommodating an expanded variety of occasions such as wellbeing days, charity functions, gala dinners and weddings.”

“This growth will also see the creation of up to 20 new part-time and full-time jobs, further strengthening our contribution to the local community. We are proud to be investing in local talent and building a team that can support the increasing scale and ambition of our events programme,” Fra added.

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Launching on 21st November, the service will collect guests from their homes, within a two-mile radius, and bring them straight to Town Square, completely free of charge. The service is another example of the brand’s mission to make nights out easier, faster, and more memorable.

Now, Town Square guests can start their night in style, arriving at the bar in one of the most iconic vehicles on the road.

Peter Ringland, Managing Director at The Ringland Group, explains:

“Hospitality should remove barriers, not build them. The Town Square Shuttle makes it effortless for people to get to the good times. We’ll pick you up for free and you’ll be enjoying a cold pint before you know it.”

The service runs one way to Town Square only, keeping the focus on getting guests to the heart of the action. Bookings will be available through Town Square’s website and social media channels, with high demand expected across the launch weekend.

The new initiative launches as part of Town Square’s 10th birthday celebrations, which will also see the rollout of the venue’s new ‘Push for Pints’ buttons, both designed to make hospitality simpler, faster, and more fun.

Town Square has also confirmed plans for a summer version of the service using its six seater Town Square Golf Buggy, giving guests another playful, no faff way to get to the good times once the sun returns to Belfast.

Peter Ringland adds:

“Our goal is simple. Make hospitality feel easy, generous, and fun. When you remove the faff, you make space for connection, and that’s what good nights are built on.”

The Town Square Taxi launches 14 November, with booking details announced via Town Square’s social channels.

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The Royal Hotel on Coagh Road is being marketed with an asking price of £1.2 million. The sale package also includes several neighbouring residential properties that form part of the wider holding.

Founded in 1972, the hotel has been operated by the Thom family for three generations. Commercial property firm Avison Young, which is handling the sale, said the current owners intend to retire and have chosen to bring both the hotel and their small residential portfolio to market.

The agents describe the business as one of Mid Ulster’s most established hospitality venues, noting that the premises have been maintained to a strong standard and require minimal additional investment. They also point to the fully let residential units as a secure source of supplementary income, with the added potential for future expansion of the hotel.

The Royal Hotel includes nine guest bedrooms and a suite of event and meeting spaces. Among its five function rooms are the Palace and Jubilee suites, which can be opened into a larger hall accommodating around 250 guests. The first-floor Balmoral room holds approximately 120 people, with a drawing room and boardroom providing further space for smaller gatherings.

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Karl secured his first job at age 16 in 1992 when McDonald’s opened its very first drive-thru in Northern Ireland in Bangor. Working his way up the ranks as a part-time employee through his school and university years, he eventually went into the restaurant full-time, rising to the position of manager, before leaving for Romania in 2005 where he managed an Irish pub for five years.

He would inevitably return home and back into the business where he cut his professional teeth, becoming operations manager over a decade ago for Northern Ireland’s biggest McDonald’s franchise, which boasts 11 restaurants across the region. He left that post at the end of August to pursue FLINK full-time as part of a joint venture with cousin and Michelin starred chef, Michael Deane.

“Running my own business has always been a bit of a dream,” he said.

“It’s why I went into McDonald’s in the first place. It’s a brilliant space to learn how to run a business from start to finish, from ordering and recruitment to customer service. It was good grounding for me.”

Reflecting on a successful career in hospitality, the 50-year-old said now was the time to try something new.

“I decided it’s now or never. FLINK started as a nugget of an idea for a burger van pre-covid, but the pandemic laid waste to those plans. Recently, I turned 50 and I realised I had another 20 working years left. I was either going to stay where I was or try something new. I had no desire to work for anyone else, so decided to take the leap before it’s too late.”

Karl discussed his ambitions for FLINK with his cousin, who has held a Michelin Star for nearly 30 years and owns three of Belfast’s premier restaurants: Deanes at Queens, Deanes Meatlocker, and mrDeanes.

“The more we talked it over the more Michael became interested. That was a real vote of confidence. As business partners in this venture we’ve got all the experience needed to really raise the standards of fast food and casual dining.”

At FLINK, diners can expect a fast-paced and flavour-packed dining experience built around simplicity and quality.

The restaurant’s pared-back menu features five carefully designed smash burgers, crispy fries with a choice of locally sourced dips, freshly baked cookies, ice cream, soft drinks, and a selection of alcoholic beverages.

Located in a recently refurbished unit in Ballyhackamore, on the Upper Newtownards Road, the space offers a high-quality, quick-serve alternative, as well as a kiosk for to-go orders, for people who want something tasty and relaxed without the formality of a sit-down, three-course meal.

Commenting on the investment, Ulster Bank business development manager Neill Boyd said: “Karl’s story is testament to the entrepreneurial spirit and shows it’s never too late. We’re really pleased to have provided the funding to help make FLINK a reality and to add to the city’s vibrant hospitality sector, which continues to be a key employer and economic driver.”

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