Britain’s favourite boy band to open new restaurant

JLS the X Factor finalists and now Britain’s favourite boy band are looking into entering the hospitality sector with a new restaurant and club based in London’s West End, according to The Sun.

Aston, Marvin, JB, and Oritse will be equal investors in the venture and the band is now actively looking for suitable locations.

The Sun stated that JLS plan to open an Asian establishment, probably to be named Jewels of the Lotus Sutra, which is based on the group member’s initials, wanting to make it one of the best venues in London.

A source close to the band told the Sun, “each of the boys want to get involved in how it will look, what’s on the menu and who’s on the guest list.”

Fullerton Bay Hotel is Preferred Hotels & Resorts' newest member

Opening in July 2010, the Fullerton Bay Hotel is Preferred Hotels & Resorts' newest member and Singapore's most anticipated new luxury waterfront hotel.

Preferred Hotels & Resorts, a brand of Preferred Hotel Group and a collection of more than 200 of the world's most desirable destinations, is pleased to announce its newest member in Singapore - The Fullerton Bay Hotel Singapore.

The much anticipated July opening of the 100-room The Fullerton Bay Hotel Singapore will mark the hotel as the city's first and only waterfront hotel. Seated on Marina Bay's prime waterfront location in the Central Business District and the historic Arts and Cultural precinct, the hotel will offer impeccable service and hospitality.


LCL Architects, the group behind the hotel's inspiring glass facade, is also responsible for the creation of the luxury hotel rooms, while the arrival experience and restaurants are the latest projects by design wunderkind, Andre Fu. Guests will enter the hotel through a 17-metre-wide lobby at the historic Clifford Pier, an important heritage site that saw the arrival of many of Singapore's early settlers. The hotel's exquisite interior designs are richly-steeped in Singapore's illustrious history; Fu used vintage nautical maps and commissioned contemporary art that reflects the celebration of heritage and modernity in the Lion City.

Each of the hotel's six suites - including a Presidential Suite - are individually themed to reflect the wealth of cultures in Singapore's cosmopolitan population, including Chinese, Malay, Indian, Peranakan, and Colonial. Named after the ex-governors of the Straits Settlement, each features magnificent Marina Bay views from its balconies and is adorned with custom artwork and antiques alongside contemporary pieces.

The hotel's trio of culinary experiences includes the signature restaurants of Clifford, The Landing Point, and Lantern. Clifford, a modern brasserie, is illuminated by splendid 10-metre-high floor-to-ceiling windows overlooking the bay. Guests are greeted by an opulent 800-bottle fine wine library and vintage furnishings in warm gray, burnt orange, and dark aubergine set against ivory French paneling and herringbone oak floors. With a majestic 13-metre-long bar and spacious outdoor terrace, The Landing Point is the hotel's sophisticated lounge. Lantern is a stylish rooftop bar, surrounding the hotel's 25-metre rooftop swimming pool with panoramic views of the waterfront, the Singapore skyline, and sunset.

"This new hotel will undoubtedly be Singapore's latest luxury design hot spot and will join its renowned award-winning sister property, The Fullerton Hotel Singapore, as another iconic hotel in Asia's global city," said Mark Simmons, area managing director - Asia, Preferred Hotel Group. "Preferred Hotel Group is excited to have The Fullerton Bay Hotel Singapore as one of our exclusive partners to accommodate our distinguished group of global luxury clients."

"Catering to the Preferred Hotel and Resorts' discerning travellers - especially the well-heeled jetsetters and sophisticated chic - The Fullerton Bay Hotel Singapore embodies and sets the tone for an indulgent experience," said Giovanni Viterale, general manager of The Fullerton Bay Hotel Singapore, The Fullerton Hotel Singapore, and The Fullerton Heritage. "The ideal location of the hotel alongside the sparkling waterfront makes it a perfect destination for business, leisure, and gourmands alike."

Boris Johnson opens Travelodge in Waterloo Road

Mayor of London Boris Johnson came to Waterloo last Thursday to officially open the chain's 400th hotel as it celebrates its 25th anniversary.

Travelodge London Waterloo, located at St George's House in Waterloo Road, has 279 bedrooms and is full every night for its first month.


The development – which incorporates a grade II listed building as well as a new structure – has cost £21.1 million to covert into a Travelodge hotel. Travelodge says that the new hotel has created 60 new jobs, with half of the positions being filled via the London Employer Accord programme which helps the long term unemployed back into work.

"London Waterloo is the perfect example of the modern and vibrant company Travelodge has evolved into over the last 25 years," says Guy Parsons, chief executive of Travelodge. "Located in a prominent location it offers the perfect low-cost base for both leisure and business customers."

"With the Olympics getting ever nearer and given the prominent role tourism plays in the growth of the London economy, we have also invested heavily to ensure that Travelodge is the biggest hotel brand in the Capital in time for the 2012 games."

The hotel is offering a complimentary 'Triplet London sightseeing tour' which allows two customers and a tour guide to cycle around London visiting the capital's sights. In addition to these tours Travelodge is also trialling a free cycle service where customers can hire a 'Go Cycle', the world's lightest electric bike. To help guests seek out London's landmarks, Travelodge has created a cycle sightseeing guide which takes in the capital's top ten attractions in an hour's ride.

Waterloo has seen a flurry of new hotels opening, with several more on the drawing board. The H10 London Waterloo opened earlier this year and the Tune Hotels.com Westminster will welcome its first guests at the end of August.

New World Hotels launches new corporate ID

New World Hotels has launched a fresh corporate identity as New World Hospitality, with a logo that displays an elegant feel, both classic and modern in its simple interpretation.

This is the first in a series of repositioning initiatives, including revitalisation of the group’s namesake New World Hotels brand and ambitious expansion plans.

The emblem also represents the company’s new approach to delivering service based on “relationship hospitality” -- nurturing long-lasting relationships with guests, associates, owners and the community with service that is perceptive, engaging and inspiring.

These qualities will run through all New World Hospitality’s growing portfolio of brands, including New World Hotels and pentahotels, with the goal of being recognised as a distinctive hospitality icon, within the region and internationally.

Fenn to become IHF chief executive

The Irish Hotels Federation (IHF) has announced Tim Fenn is to become its new chief executive. Mr Fenn will replace John Power, who retires at the end of this month.


A native of Cork, Tim Fenn was born into a family hotel business. He has over 25 years experience in management and consulting roles in the private sector snd has been a corporate finance manager with Farrell Grant Sparks.

John Power has been Chief Executive of the Irish Hotels Federation since 1996. Prior to joining the IHF he was was a Group Director of Ryan Hotels Plc and Chief Executive of its Irish Hotels Division, where he worked for twenty-seven years. A native of Limerick, he is a board member of Tourism Ireland Ltd and an active member of many committees including Tourism Marketing Partnership, Hotels Joint Labour Committee and the Business Tourism Forum.

Paul Gallagher, president of the IHF said that Tim Fenn brings a wealth of business and management acumen to the role of IHF Chief Executive. "His direct experience of driving shareholder value, brand development and strategic leadership are significant assets that he will bring to lead our organisation effectively in these most challenging economic conditions. Tim's commercial leadership and finance industry experience ensures that we will continue to have a strong leader with the ability to provide our members with the support they need across a range of issues facing our sector."

"On behalf of all our members and staff, we sincerely thank John Power for his exceptional dedication over the past 14 years. He has shown extraordinary commitment to the IHF and its members in tackling the issues impacting the hotels sector during his tenure", he added.

Robot chef gets a boost from wireless kitchen

Go on, put your feet up. A new household robot that keeps track of the contents of your kitchen and can learn simple tasks could soon be making you dinner while you relax.

The new robot, developed at the Technical University of Munich, exploits the use of radio-frequency identification (RFID) tags on dishes and utensils in its "Assistive Kitchen" to sidestep some of the object-recognition difficulties that have plagued previous household robots.


"If you want to interpret and understand everyday activities using vision data, it's very complicated, error-prone, and resource intensive," says Michael Beetz, who led the research. "If you do it with RFID tags, there is very little sensor information, but it's highly correlated with the activities you are performing."

As a result, the robot knows where everything is, and it can learn simple tasks simply by observing the movements of the objects.

Surfing for recipes
"Setting the table is very easily recognised from cups and plates disappearing from the cupboard and appearing on the table, and cleaning up later is characterised by the same objects disappearing from the table and appearing in the dishwasher," Beetz says.

The team is also working to integrate a number of open-source software packages to enable the robots to get instructions from the internet, in the same way that some search for images .
Robots would search how-to websites like eHow, converting natural language into robot-friendly instructions using language software called WordNet.

They could then optimise the algorithms based on their particular environment, such as carrying four plates to the table rather than making four trips with one plate. And while they are online, they can share what they have learned. Beetz plans a repository of information on which robots can share data about specific tasks, recipes, and handy household tips. "The hard step will be to have the first robot doing it. But then they would share everything," he says.

Intelligent environment
"It's very interesting and promising work," says Stanford University roboticist Andrew Ng. "If you have sensors just on the robot, the range of things the robot can perceive is very limited," he says. "If it is able to use sensors embedded in an intelligent environment, it's as if the robot has many more eyes and sensors and can immediately act much more intelligently in a new environment."

For the robot's core software, Beetz and colleagues chose Player - an open-source software architecture that is becoming a standard for robotics and sensors. Player was pioneered by Brian Gerkey, a co-author of the study. The team plans to make all of its findings available and to publish all of the software that it develops, hopefully to bring you robot dinners that much sooner.

8 manly drinks that every guy should try

Tell us if this sounds familiar: You walk into the bar, make your way through a crowd, and when you finally get the bartender’s attention, you order the same damn thing you always do. It’s a fine line between boring and reliable. There’s nothing wrong with enjoying your favorite drink, but why not give your taste buds something else to enjoy? That’s right, you’re a stubborn bastard.

To bring you a sampling of some of the best drinks you’ve probably never tried, we caught up with Julian, a veteran bartender at Mé Bar Manhattan. So listen up, then go try one. You may even impress your Johnnie Walker Blue Label-loving boss.

8 Jefferson’s Reserve Bourbon
One of Julian’s favorites, this bourbon is aged 15 years and served on the rocks. “Some purists say you shouldn’t put too many rocks in, maybe one or two,” Julian says. “The thought being, it opens the flavor, but you don’t want to dilute it.” According to WineEnthusiast magazine, Jefferson’s is “Rich walnut in color with a multidimensional fruit-cake-like nose.”

We’re straining not to make a fruitcake joke here. Moving on.



7 Legacy’s Euphoria Ale
“This is a quality Belgian-style, triple-malt beer from Reading, Pennsylvania,” says our expert. “It’s got a high alcohol content too, at 9%, and it’s very sweet. As a general rule, the higher they are in content, they tend to get sweeter.”

We assume most of you zoned-out after “high alcohol content.” Stay with us.






6 Sauza Hornitos Tequila
“Guys should expand their horizon beyond Petron and Jose Cuervo,” Julian says. “Cuervo is towards the bottom; Petron is a fine tequila, but it’s often expensive. I recommend Sauza Hornitos. It’s made with 100% blue agave and can be mixed in margaritas and it’s fine just to shoot. If you want to go even higher, get Frida Kahlo. That’s some of the best.”







5 Spiced Rum with Apple Cider
“Although not the most ‘manly’ drink,” Julian says, “I serve this one in the winter; I’ll throw in an orange peel, cinnamon and ginger. A hot drink works well in the cold weather.”

So does a warm coat and a female companion with loose morals. Take your pick.






4 Manhattan
Like Mickey Rourke in The Wrestler, this cocktail is making a comeback. “A lot of bars are taking more traditional drinks like the Manhattan and doing them well,” Julian explains. “It’s made with whisky, sweet or dry vermouth, and bitters. The whiskey is often a bourbon. But rather than using Knob Creek which will damage your wallet, you can use Canadian Club whisky or something less expensive.”

Or, if you can afford Knob Creek, have at it.

3 Knappogue Castle
“Knappogue is an Irish single malt whiskey, and it’s one of the smoothest” says Julian. “Get it on the rocks.”

Once you put back a few, you can practice your Irish accent which will probably sound better to you (and you alone) as you become more intoxicated.

2 Grimbergen
“This is an actual Belgian beer, whereas the Euphoria ale was Belgian-style,” says Julian. “It’s less potent than the Euphoria but still has 6.5% alcohol content.”

There’s a few Grimbergen varieties, so see what your favorite bar has to offer. Although Grimbergen kind of sounds like an old, angry Gremlin, we’re willing to give it a shot.





1 Scotch Laphroaig
Laphroaig is considered one of the most strongly flavored of all scotch whiskies, and is most frequently aged to 10 years. “It’s served on the rocks, and is not necessarily for the faint of heart,” says Julian. “It’s got a very smoky taste.”

In other words, put on your man pants, get out there and enjoy.

South Kerry Goes Green – New Eco-Certification Scheme

Pictured at the Green Tourism Business Scheme awards ceremony were (l-r), Jenny De Saulles, Fáilte Ireland, John Pierse, CEO, South Kerry Development Partnership, Duncan Stewart, Environmentalist and Guest Speaker, Nathan Kingerley, Outdoor Adventure, Andrea Nicholas, Green Tourism Awards. Photo:Valerie O'Sullivan.



A group of 55 South Kerry tourism businesses have become the first in Ireland to be certified under the Green Tourism Business Scheme. This is the first eco-certification scheme of its kind in Ireland and is designed to help all types of tourism enterprises manage their operations in a more environmentally friendly way.

Why Go Green?

Research shows that initiatives such as the Green Tourism Business Scheme are vital for both the development and the sustainability of tourism in Ireland:

• 90% of overseas visitors cite the beauty of our landscape as the reason they visit Ireland


• International research also shows that environmental considerations are increasingly becoming a factor for tourists


• Research carried out by Fáilte Ireland has identified a strong need from the consumer for an eco-certification scheme for all sectors of the tourism industry


• Over 80% of businesses currently participating in the Green Tourism Business Initiative in the UK are already achieving cost savings. It is anticipated that businesses in South Kerry will benefit in the same way over the coming year.

John Pierse, South Kerry Development Partnership, highlights the benefits to businesses participating in the scheme - “Feedback from tourism businesses participating in this pilot has been overwhelmingly positive, with many businesses already reporting cost savings in their businesses. As we all know, you can’t manage what you can’t measure, and businesses in this scheme have now been provided with the know-how is to determine where they are spending money on utilities such as energy, water and waste and how they can achieve cost savings in these areas.”

Fiona Buckley, Head of Operations for Fáilte Ireland in the South West congratulated the award recipients stating “These businesses have taken steps from reducing their energy and water consumption, to improving their waste management and sourcing fresh seasonal produce from local suppliers. All of these measures help ensure that they carefully manage our natural environment, without compromising on the high quality experience that is delivered to visitors.”

Interested?

Businesses interested in becoming involved in the Green Tourism Business Scheme will have the opportunity to partake in this training this autumn and can contact Mary Stack, Environment Unit, Fáilte Ireland at 01 8847 201 or mary.stack@failteireland.ie to express interest or get further information. The scheme, which was piloted in South Kerry, included accommodation providers, activity providers, restaurants, bars and outdoor visitor attractions is run by Fáilte Ireland and South Kerry Development Partnership through the INTERREG IVB NWE COLLABOR8 project. A full list of winners can be found on http://www.greentourism.ie/.

Death penalty for restaurants

Stir Fry 88, a small Chinese food establishment in The Lakes Mall in Muskegon County, Tennessee had its food service license revoked last week by Muskegon County’s three-person hearing board.

The restaurant had a history of repeat violations related to sanitation, cleanliness, and food handling procedures.

The restaurant lacked any institutional control, for which it was rewarded with closure, hopefully on a permanent basis.

Among the specific violationsthat health inspectors repeatedly found throughout the enforcement process dating back to 2007 were temperature abuses — not keeping cold items cold enough or not getting hot items hot enough — not properly sanitizing dishes, failure to “exert active managerial control” of its food safety management system, failure to correct critical violations and failure to submit a risk control plan.

Irish Tatler Spa Awards 2010

The Irish Tatler’s second annual Spa Awards ceremony took place in Dublin recently, recognising the best of Irish spas, treatments and therapists. Awards were given in the same aspirational categories as last year, with the new additions of the Reader’s Choice Award and Best Boutique Spa. The following are the 2010 winners:

Best Overall Spa
The much coveted prize for the overall most outstanding spa in Ireland.
Winner: Monart Destination Spa, for the second year running

Best Therapist
Awarded to the most professional, expert and knowledgeable of spa therapists.
Winner: Shóna Tarrant (The Spa at The Four Seasons Hotel)
Highly Commended:
Emma Ryan (The Spa at Carton House)
Catherine Corcoran (The Spa at Parknasilla)

The Spa Style Award
Quality fixtures, exceptional cleanliness and first class facilities alongside luxurious aesthetics are the requirements of this award.
Winner: The Cloisters Spa at Muckross Park Hotel
Highly Commended:
SÁMAS Spa at The Park Hotel Kenmare
ESPA at The G Hotel

Best Facial
The award for best facial goes to one which is pampering, but ultimately results-driven.
Winner: Prescriptive Facial, Pevonia Botanica at Monart
Highly Commended:
Kerstin Florian Caviar Facial at The Oasis Spa at Lyrath Estate Hotel
ESPA Intensive Skin Brightener Facial at The G Hotel

Best Body Treatment
The most indulgent of treatments from your head to your toes with lasting visible results.
Winner: Golden Glow Ritual at The Island Spa at Inchydoney Island Lodge & Spa
Highly Commended:
The Full Body Hot Stone Massage by ESPA at The Ritz-Carlton Powerscourt
The Signature K Spa Massage at the K Club

Best Service
Dedicated and professional service as a fundamental part of any spa treatment is rewarded in this category.
Winner: The Spa at the Heights at Aghadoe Heights
Highly Commended:
The Health Spa at the Radisson BLU Farnham Estate Hotel
The Spa at Fota Island Resort

Best Boutique Spa
This is a new category this year for remarkable hotel spas.
Winner: The Spa at No.1 Pery Square Hotel & Spa
Highly Commended:
Delphi Spa at The Delphi Mountain Resort
The Well Spa at The Cliff House Hotel

Best Spa Product Line
Awarded to the most effective and rejuvenating of spa product lines available in Irish spas.
Winner: Pevonia Botanica
Highly Commended:
Yon Ka
VOYA

Innovation Award
For innovative, original spa treatments with specialised results.
Winner: Naturalmoor Massage at Temple Country Retreat and Spa
Highly Commended:
The Breathing Beauty Retreat at ESPA at The Europe
Futuresse Eternal Beauty of Lotus at The Spa at the Heights at Aghadoe Heights

Reader’s Choice Award
This one goes to a spa of overall excellence as chosen by readers of the Irish Tatler.
Winner: Angsana Spa at The Brehon

Food fight in Britain over celebrity chef Jamie Oliver's school plan

Celebrity Chef Jamie Oliver's recipe for better school lunches was panned by new British Health Minister Andrew Lansley.

Britain's health chief delivered a smackdown to celebrity chef Jamie Oliver on Wednesday, saying a campaign he inspired to make school lunches healthy was half-baked. After Oliver highlighted poor nutrition in schools, lawmakers ordered a menu overhaul - much like the one the cook is undertaking with his TV show set in West Virginia.

New Health Minister Andrew Lansley said Oliver's hands-on approach in school kitchens was a recipe for disaster.

"Actually the number of children eating school meals in many of these places didn't go up, it went down," he said. "So then the schools said, 'If you are bringing packed lunches, that's okay, but we've got to determine what's in your packed lunches. To which the parents' response was that they gave children money and actually children are spending more money outside school ... buying snacks in local shops. The net result of that is, somebody says the next thing we must do is we must ban shops near schools. Where do we end up with this?"

Oliver - who exposed culinary horrors like "Turkey Twizzlers" in his 2005 U.K. show - said Lansley got his facts wrong. "To say school dinners hasn't worked is not just inaccurate, but is also an insult to the hard work of hundreds of thousands of dinner ladies, teachers, head-teachers and parent helpers who strive to feed schoolkids a nutritious, hot meal for 190 days of the year," he said.

Oliver's new show, "Food Revolution," in which he tries to get the people of Huntington, W.Va., to make better food choices, airs on ABC.

Balthazar’s Plan; Ramsay Loses Chef; Oliver Tops List

Richard Caring, owner of Caprice Holdings Ltd., is revising his plans for a restaurant on the site of the Theatre Museum in Covent Garden after his application was rejected by Westminster City Council in May. “We are currently reviewing how we take an appeal forward,” Caprice and Covent Garden Ltd., the developer, said yesterday in a joint statement.


The plans for a restaurant were originally submitted by the owners of the Wolseley, Chris Corbin and Jeremy King. They lost the site to Caring, who hopes to open an offshoot of the New York brasserie Balthazar.

“We are reticent to lose this important cultural space in the heart of the West End as we are keen to encourage the arts here unless we are convinced that what replaces the museum will have a wide benefit for the local area and people,” Alastair Moss, chairman of the Planning and City Development Committee, said this week in an e-mailed statement.

Meanwhile, Corbin and King’s plans for a 75-room hotel with a restaurant in Mayfair have received approval.

Gordon Ramsay has lost yet another chef. James Durrant, who took over at Maze after Jason Atherton quit two months ago, is following Atherton out of the door. Gordon Ramsay Holdings issued a statement today, wishing Durrant well. Durrant didn’t say where he is going but it’s unlikely to be with Atherton. His planned exit was earlier reported on the Caterer Web site.

Meanwhile, Ramsay has closed his Chiswick pub, the Devonshire, after less than three years, the Caterer said. It’s worth noting that the business formed part of the unprofitable Gordon Ramsay Holdings International Ltd., whose other venues include Foxtrot Oscar. This is separate from Gordon Ramsay Holdings Ltd. Companies House lists 23 Gordon Ramsay businesses.

Jamie Oliver is the most powerful person in the U.K. hospitality industry, according to the Caterer. Other titans in the Caterersearch.com 100 include Heston Blumenthal (3), Ramsay (5), Caring (7), Corbin & King (10). Oliver was No. 2 last time round, in 2006. The No. 1? Ramsay.

Spuntino, the planned offshoot of Polpo, the packed Venetian bar-eatery in Soho, has been delayed. It’s now possible that the as-yet unnamed Polpo 3, in Covent Garden, might leapfrog its big brother and open first.

Bompas & Parr, jelly maker and creator of curious culinary events, is hosting “The Complete History of Food,” an ambient multicourse meal where you walk through rooms sampling dishes. The evenings run from July 14-18 and tickets cost 25 pounds ($37.43). Readers who sign up for the mailing list today will be entered in a ballot for two free tickets, joint owner Sam Bompas said.

A new eatery is serving kebabs wrapped in parathas (Indian bread) near Liverpool Street station, the blogger Gastrogeek reports. Cafe Kaati, at 123 Houndsditch, is high on my list of places to go.

The Blues Kitchen, in Camden, will celebrate Independence Day from 6 p.m. to midnight on July 4 with American food and drinks. For the gourmets among you, there’s a hot-dog-eating contest. Separately, Euphorium Bakery is offering Whoopie Pies at $1.80 in its stores at Queensway and Covent Garden through July 11. After that, they will cost 1.80 pounds. The White Horse, in Parsons Green, is hosting an American Beer Festival from July 2-4. Featured brews include Goose Island, from Chicago; Yard’s Brewing, from Philadelphia; and Flying Dog, from Maryland. Weather permitting, a hog roast is also planned.

FRAE, the fat-free frozen-yogurt store that has won fans in Islington, opens a branch at 47 Notting Hill Gate on July 5.

Bob Bob Ricard in Soho is offering Pol Roger 1999 at 15.50 pounds a glass, or you might prefer a free glass of Pol Roger Reserve Brut NV served with every lunch ordered in July. Alternatively, 75 pounds will buy you half a bottle of Krug and two portions of fish and chips at the Punch Bowl, which is running a series of all-day “Thank Krug It’s Friday” events. I never do things by half and every day is Friday for me, so I’m not sure I’ll make it.

Waitrose plans to open a cookery school in London in October, becoming the first U.K. retailer with such an educational arm. It will offer a choice of classes, with a focus on particular cuisines such as Italian and Indian, plus skill-based sessions such as butchery and knife skills. The school will be housed over the Waitrose branch on Finchley Road.

Quadrille has begun publishing a series of New Voices in Food, featuring recipes from young cooks, such as Stevie Parle, 24, who has worked at River Cafe and Petersham Nurseries. Parle’s “Real Food From Near and Far” and “Alice’s Cook Book,” by Alice Hart, are priced at 14.99 pounds.

Eastside Inn, near Smithfield Market, has removed the fine-dining restaurant and created a new standalone bar alongside the bistro. Chef Bjorn van der Horst is one of London’s leading culinary talents, and his wife Justine runs the front of house.

(Richard Vines is the chief food critic for Muse, the arts and leisure section of Bloomberg News. Opinions expressed are his own.)