From agriculture to hospitality - How graduate Harry forged his career path

As his final exams approached, Harry realised his skills might suit a less traditional path.

“I started researching different jobs. I wasn’t specifically looking for a distillery, but when I saw the role advertised, it caught my attention. It was close to home and sounded genuinely interesting, so I applied and never looked back.” 

His search took him to Boann Distillery, an independent, family-run operation in the Boyne Valley where he took on the role of Distiller. Both his hands-on farming experience and agricultural degree proved invaluable in this role. His studies provided a strong foundation in crops, livestock, food systems, and farm business management, which were particularly relevant for Harry in grain handling and quality control. Modules such as biochemistry and food science also prepared him for the analytical side of distilling, which involves extensive sampling, testing, documentation, and record-keeping.

Over four years at Boann, Harry developed a wide skillset, earning a Certificate in Distilling from the Institute of Brewing and Distilling. Working in a family-run distillery was a very varied role for him— “One day I would be looking after the production shift. That could mean starting a brew or a mash or running the distilling itself. I could be filling barrels, fixing something, or in a meeting with the sales team.”

Sustainability also played a central part in Harry’s role and he was part of the Excellence in Energy Efficient Design (EXEED) programme team, improving the energy efficiency of the distillery through new technologies.  

When he wasn’t producing the spirits, Harry was selling them, with the brand ambassador part of his role something he was also really passionate about, and one which led him to places he never imagined, including small towns in the USA as well as several visits to the UK and Europe.

 “No two days were the same, I could be planning an itinerary for trips, setting up whiskey tastings or hosting events.”

This side of the role was one which really appealed to Harry and which has now led to his current position in London. Combining his sales knowledge and love of travelling, he has recently joined Irish owned business Nancy Spains as Operations Manager, where he will be overseeing their current venues in London and Manchester and expansion across the UK market.

Reflecting on his time in DkIT, Harry credits the supportive learning environment and hands-on opportunities for preparing him well for a varied career. In addition to his studies, he also threw himself in to extra-curricular activities joining several trips as part of the rugby team and taking on the role of Chairperson of DKIT Agricultural Society.

For those considering a similar path, Harry has some advice; 

“Don't be afraid to take the leap, explore all the options out there, you never know where it'll take you. I’ve been so lucky to have amazing opportunities through my career in distilling. You learn so many different areas by just taking a chance and putting your head down and working hard.”

With three brothers still working off the family farm, and giving a hand whenever he’s home, for Harry it will always be a big part of his life. However, for the moment he is thriving in his career, and can’t wait to see where it takes him. 

“I don't like to look too far ahead. I'm going to keep the head down, keep working hard, enjoying what I do and growing my career.”