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In Person


huge learning curve for our entire team in 2011. We had to expand our factory; learn about high risk manufacturing (because of the inclusion of fresh cream and eggs in some of our dessert recipes), develop recipes with an award- winning patisserie dessert chef and educate ourselves on the logistical challenges which we do not encounter with chocolate. However the end result has been worth it – outstanding dessert recipes which have been universally well received. Our Passionfruit Posset recipe was awarded a Gold Great Taste Award in July 2011, just weeks after it had been created. There’s no doubt in my mind that the desserts have performed so well so quickly because of the outstanding ingredients we’ve used in each of our recipes – fresh local cream, delicious liquid chocolate made to our own unique recipe…and, of course, our years of experience in combining flavours to create mouthwatering sweet treats! New recipes to look out for include Chocolate Raspberry Compote, Chocolate & Pear Mousse & Lemon Posset.


Ireland was one of the first countries to be exposed in the Euro crisis. What particular challenges has the collapse of the Irish financial system created for you and your chocolate empire? I used to believe that we worked hard in Lily O’Brien’s, but if it’s possible we’re working twice as hard these days! We’ve had to go through some difficult years of cost- restructuring and strategic redevelopment to drive the business in a more ‘lean’ direction, however I definitely think it’s made us a stronger, savvier business as a result.


What is your philosophy when it comes to chocolate and what importance does it play in the world of travel? Chocolate represents that moment of pleasure/indulgence/sanity in each day – that special ‘me-time’ moment that we all crave during hectic days. That’s why it works so well for the travel catering industry, because passengers want to relax and enjoy their travel experience and chocolate provides a cost-effective medium through which airlines and train companies can deliver that moment of relaxation. And passengers will remember


Lily O’Brien’s tempting desserts


hard work worthwhile! (Oh no - I’m beginning to sound like a politician now!)


the little touches that enhanced their journey the next time they make their travel arrangements….so it’s win win!


Does your experience in setting up and managing a chocolate factory have any influence on your work as a senator or rather the other way around? I’m not a politician by design – I’m from the ‘real world’ but I think it’s a positive move by our government to engage business people and others from outside politics as senators to help provide a wider pool of knowledge, expertise and perspective than simply choosing from within their own ranks. Obviously the experiences I’ve had in business over the years have meant that particular topics hold strong resonance with me, such as promoting entrepreneurship, encouraging women in business and job creation. And these are the areas I’m most concerned with as part of my role as senator. If I can make a difference and instigate positive change in our country during these challenging times, then it will make all the


And finally - in celebration of the 50th issue of OnBoard Hospitality - can you give us your thoughts on how you see the chocolate business in the airline and cruise world in our 100th issue ie 2022? If you’d asked me 20 years ago if a low cost Irish airline would become an industry leader, I would have laughed. That’s how much things can change in 20 years! From a chocolate perspective I think we may just go back to the origins of all chocolate and open a factory in Machu Picchu…and start selling it to tourists on the moon! That sounds like fun!


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