Caterassist

Irish Hotel Staff Told To Fake Trip Advisor Reviews

2010-11-03T10:36:00.007Z

An Irish hotel has been cautioned by global internet travel service TripAdvisor for posting fake reviews to boost its ratings.

The Clare Inn Hotel & Suites, which is part of the Lynch Hotel Group, has been given a "red badge" warning by TripAdvisor for reviews posted about its service.

The website believes individuals associated with the property, or those who hold an interest in it, interfered with traveller reviews and the hotel's popularity index.

And the site has revealed it has been forced to remove suspect reviews from other hotels within the Lynch Hotel Group following additional concerns.

TripAdvisor is the world's largest travel site, with more than 40 million visitors seeking advice on the standard of hotels each month.

It provides around 25 million reviews and opinions from people who have stayed in more than 490,000 hotels worldwide.

Any hotel caught posting a fake review, which is in violation of the 2009 EU Unfair Commercial Practices Directive, is given a "red badge" warning.

A TripAdvisor spokeswoman said the Clare Inn, in Dromoland, Co Clare, would not be removed from its site and insisted the warning was a "better punishment".

"We have reasonable cause to believe the Clare Inn has engaged in suspect fake reviews on TripAdvisor," she said. "Subsequently, a red badge has been applied to the Clare Inn pages on the site, warning all potential guests of the suspected activity.

"We have completed a thorough investigation and removed the reviews," she added.

"The Clare Inn is the only Lynch Hotel Group property to have received a red badge, although reviews have been removed from other hotels within the group."

The warning on the Clare Inn webpage insists that TripAdvisor has "reasonable cause to believe that individuals or entities associated with or having an interest in this property may have interfered with traveller reviews and/or the popularity index for this property."

Last night, there were 176 reviews of the Clare Inn on the TripAdvisor site. Eighteen reviews rated it as 'excellent', 17 as 'very good', 40 'average', 35 were 'poor' while 66 reviews rated the hotel as 'terrible'.

Correspondence obtained by RTE's Four Live, which broadcast details of the story yesterday, claimed a hotel executive emailed seven colleagues to "fake" good customer reviews.

The email, received on October 4, said there was a need for good reviews as renovation work had just begun.

"We have come up with a plan for everyone on this email only to post a review about their stay at the Clare Inn," the email read.

"You must do this from your HOME PC or internet cafe, do not use a Lynch PC or the IP address will be picked up.

"I'd rather you didn't discuss this with your team. This is not something we would normally endorse but the reviews of the Clare Inn at the moment leave us with no choice," it added.

"Please do not use hotel language or else our plan will backfire."

The email told staff to "praise value for money" at the hotel and it said different aliases had been created for everyone.

The Clare Inn refused to return calls from the Irish Independent.

The Lynch Hotel Group, which incudes the Breaffy House Hotel in Castlebar, the George Boutique and South Court Hotels in Limerick city and the Ocean Cove Hotel, Kilkee Bay, and West County Hotel in Co Clare, also refused to comment.

Trip Advisor News

2010-09-29T12:24:00.008+01:00

TripAdvisor legal threat group reaches 300 hotels

Over 300 hotels are now involved in a potential legal action against TripAdvisor, a figure which has doubled in just four days after the initial group was first revealed.

The group is considering the action on both sides of the Atlantic Ocean after growing increasingly concerned about alleged defamatory reviews appearing on hotel pages on the user generated content-driven site.

A British reputation management service KwikChex is fronting the action on behalf of the hotels and confirmed today that over 300 had now applied to join its service, a prerequisite for getting support for any action against TripAdvisor as part of a larger group.

KwikChex CEO Chris Emmins says the company will be carrying out “some background checking” before taking on a business or submitting a grievance, “but the signs are good”.
TripAdvisor stated earlier this week that it would not comment on “threatened or pending litigation”.
The identities of the hotels in the group are currently undisclosed but the majority are believed to be located in the UK and the US, thus the reason for a dual action in both countries.
The subsequent publicity around the issue since earlier this week KwikChex and a string of articles and broadcasts due to appear in the coming days in UK and US media is expected to see an “increasing surge” of interest, Emmins claims.

A process is now in place to identify what KwikChex believes are the most serious incidences of defamation ahead of formal contact being made with TripAdvisor within days.

Emmins says:
“We have decided to present TripAdvisor with a list of the worst specific cases, plus a general call to correct certain aspects next week, together with a formal notice of action which means that we will add to the list as we clear them.”

Many hoteliers, despite TripAdvisor’s policy of allowing a hotel the right to reply, are angry because they believe comments in reviews are untrue and damaging to their business, or “legally unsubstantiated”.

Emmins has a string of additional complaints against TripAdvisor which may be incorporated into the potential legal action, including a demand to see the algorithm behind the rating system for hotels and issues around a bulletin titled Hotel Horror Stories which reproduces negative reviews of hotels and circulates to TripAdvisor members.

Hotel & Catering Review Gold Medal Awards 2010

2010-09-22T10:14:00.005+01:00

GREGANS CASTLE HOTEL STRIKES GOLD

GREGAN’S CASTLE HOTEL, the chic country house hideaway nestled in the rugged landscape of the Burren, Co Clare, has been awarded the Irish hospitality industry’s highest accolade, the prestigious Hotel & Catering Review Gold Medal Award for Excellence 2010.

Owned and operated by husband and wife team Simon Haden and Frederieke McMurray, Gregan’s Castle won the top industry award at the 22nd Annual Hotel & Catering Review Gold Medal Awards, held in The Shelbourne Hotel, Dublin on 20 September. The country house hotel triumphed ahead of hundreds of its peers in the Irish hotel and catering industry to win the coveted Gold Medal Award for Excellence after scooping the hotly-contested Gold Medal Award for Country Houses & Guesthouses, sponsored by Laurent-Perrier, earlier in the night.

Celebrating 22 years this year, the Hotel & Catering Review Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Competition for the awards is intense, with a record number of entries in 2010. Entrants hailed from the four corners of Ireland and underwent a rigorous assessment process conducted by the Gold Medal Awards team of 14 expert industry judges, who travelled more than 27,500 kilometres across the island this summer to search for the Ireland’s best hotels, restaurants, caterers and hotel groups.

Gold Medal Award Winners, Finalists & Sponsors

As well as the supreme award, 14 category awards were presented at the gala awards ceremony. A total of 67 businesses were nominated as finalists in this year’s Hotel & Catering Review Gold Medal Awards, including 40 new category entrants.

Gold Medal Award for Five Star Hotels, sponsored by Edward Dillon & Co

Winner:
Park Hotel Kenmare

Finalists:
- Aghadoe Heights Hotel, Killarney, Co Kerry
- Dromoland Castle Hotel, Newmarket on Fergus, Co Clare
- Fota Island Resort, Cork
- The G Hotel, Galway
- Hayfield Manor Hotel, Cork
- Park Hotel Kenmare, Co Kerry

Gold Medal Award for Four Star Hotels, sponsored by Aon Insurance

Winner:
Knockranny House Hotel

Finalists:
- The Brehon, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Harvey's Point, Lough Eske, Co Donegal
- Inchydoney Island Lodge, Co Cork
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Knockranny House Hotel, Westport, Co Mayo

Gold Medal Award for Three Star Hotels, sponsored by Tourism Ireland

Winner:
The Headfort Arms Hotel

Finalists:
- Bloomfield House Hotel, Mullingar, Co Westmeath
- The Blue Haven Hotel, Kinsale, Co Cork
- The Claregalway Hotel, Claregalway, Co Galway
- Downhill House Hotel, Ballina, Co Mayo
- The Headfort Arms Hotel, Kells, Co Meath
- Park Inn, Belfast

Gold Medal Award for Country Houses & Guesthouses, sponsored by Laurent-Perrier

Winner:
Gregan's Castle Hotel

Finalists:
- Gregan's Castle Hotel, Ballyvaughan, Co Clare
- Lough Inagh Lodge Hotel, Recess, Connemara, Co Galway
- Mount Falcon, Ballina, Co Mayo
- Tankardstown House, Slane, Co Meath
- Rathmullan House, Rathmullan, Co Donegal
- Wineport Lodge, Glasson, Co Westmeath

Gold Medal Award for Hotel Groups, sponsored by Ireland.com

Winner:
The Doyle Collection

Finalists:
- The Doyle Collection
- The Moran & Bewleys Hotel Group
- Tifco

Gold Medal Award for Fine Dining Restaurants, sponsored by Paul Jaboulet

Winner:
One Pico

Finalists:
- The Dining Room at Gregan's Castle, Ballyvaughan, Co Clare
- La Boheme, Waterford
- MacNean House & Restaurant, Blacklion, Co Cavan
- Moira's Restaurant at Cromleach Lodge, Castlebaldwin, Co Sligo
- Dax Restaurant, Dublin 2
- One Pico, Dublin 2

Gold Medal Award for Bistros & Brasseries, sponsored by Champagne Pannier by Classic Drinks

Winner:
First Floor Restaurant at Harvey Nichols

Finalists:
- Bijou Restaurant, Rathgar, Dublin 6
- Crackpots, Kinsale, Co Cork
- First Floor Restaurant at Harvey Nichols, Dundrum Town Centre, Dublin 16
- Louie's Bistro, Dublin 1
- Perrott's Garden Bistro, Hayfield Manor, Cork
- West at The Twelve Hotel, Barna, Co Galway

Gold Medal Award for Casual Dining, sponsored by Campari

Winner:
Wild Honey Inn

Finalists:
- Itsa 4, Sandymount, Dublin 4
- Lord Kenmare's Restaurant, Killarney, Co Kerry
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- The Morning Star, Belfast
- The Tavern Bar & Restaurant, Murrisk, Co Mayo
- Wild Honey Inn, Lisdoonvarna, Co Clare

Gold Medal Award for Ethnic Restaurants, sponsored by Cobra

Winner:
Ananda

Finalists:
- Ananda, Dundrum Town Centre, Dublin 16
- Chakra by Jaipur, Greystones, Co Wicklow
- Chameleon Restaurant, Temple Bar, Dublin 2
- Little Jerusalem, Rathmines, Dublin 6
- Rotana Café, Portobello, Dublin 2

Gold Medal Award for Cafés & Coffee Shops, sponsored by The Kenco Coffee Company

Winner:
Kay's Real Chefs, Real Food

Finalists:
- Café Noir, O'Connell Street, Limerick
- Café No.11 at The Old Bank House, Kinsale, Co Cork
- Kay's Real Chefs, Real Food, Blanchardstown Centre, Dublin 15
- Partridge's Artisan Café, Gorey, Co Wexford
- Silver Restaurant at Newbridge Silver Visitor Centre, Newbridge, Co Kildare

Gold Medal Award for In House Caterers, sponsored by the National Hygiene Partnership

Winner:
Sodexo Northern Ireland at PSNI Seapark

Finalists:
- Aramark Ireland at Genzyme, Waterford
- Sodexo Northern Ireland at PSNI Seapark, Carrickfergus, Co Antrim
- Sodexo Ireland at APC Galway
- The Barristers Tea Rooms, The Four Courts, Dublin 7

Gold Medal Award for Institutional Caterers, sponsored by the National Hygiene Partnership

Winner:
St Brigid’s Hospital

Finalists:
- Black Olive Catering at Barrettstown, Ballymore Eustace, Co Kildare
- St Brigid’s Hospital, Shaen, Co Laois
- Aramark Healthcare at Beneavin Healthcare Campus, Glasnevin, Dublin 11
- Aramark Healthcare at University Hospital Galway, Galway
- Masterchefs Munster at Moffetts Restaurant, National University of Ireland, Galway

Gold Medal Award for Wine Experience, sponsored by Gleeson incorporating Gilbeys

Winner:
The Twelve Hotel

Finalists:
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- No.1 Pery Square, Limerick
- Pinocchio, Ranelagh, Dublin 6
- The Twelve Hotel, Barna Co Galway
- The Cornstore, Cork

Gold Medal Award for Customer Experience, sponsored by Fáilte Ireland

Winner:
Cromleach Lodge

Finalists:
- Aghadoe Heights, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Doonbeg Lodge, Doonbeg, Co Clare
- Glenlo Abbey, Galway
- Harvey's Point Hotel, Lough Eske, Co Donegal
- Hayfield Manor, Cork
- The Merrion Hotel, Dublin

Hotel & Catering Review Gold Medal Award for Excellence 2010 Gregan’s Country House Hotel

Captain Morgan launches Facebook competition

2010-09-17T13:49:00.002+01:00

A new Facebook promotion for Captain Morgan rum has been launched, seeking four people to represent Ireland in the ‘Captain’s Cup’ final in South Africa this July.

The final will see 10 countries battle it out to win the title and the Captain is seeking an Irish captain and three crew members to represent Ireland at the finals.

The Irish finalists will join finalists from Germany, Canada, Mexico, Cost Rica, Argentina, Denmark, Austria, Colombia and South Africa itself.

Competitors who wish to travel with Captain Morgan to the Finals in South Africa must first complete some fun and quirky challenges online via Facebook to make it to the National Finals which will take the form of a party night in Dublin this May.

The winner and his team of three friends will be crowned National Champions and will go on to South Africa for a fun-filled all expenses-paid week with The Captain himself that will take in activities and challenges from Johannesburg to Durban.

The contest is open to all above legal drinking age and the challenges, conducted via the Captain Morgan Ireland Facebook fan page, require fun-loving people who have a passion for adventure, a little creativity, and a winning spirit!
More details can be found on Captain Morgan’s Irish Facebook page which now has 36,000 Irish fans - www.facebook.com/captainmorganireland.

Marie Takes Up Part Time Residence

2010-09-16T13:48:00.001+01:00

Aghadoe Heights Hotel , the glamorous General Manager Marie Chawke is to join the team at Residence in Dublin on a short-term, part-time basis.

Marie will divide her time between Aghadoe in Killarney and the private members' club on St Stephen's Green, commencing her role as executive director of business development next month. She is due to work with the club until next March, and will combine her duties in Residence with her management role in Aghadoe, which will open for a three day week (Thurs-Sun) from December until February.

Joining Marie in Residence, which was recently purchased by Olivia Gaynor Long, is former Doonbeg Golf Club assistant manager Seamus Dooley. Seamus takes over as general manager and will work with Derek Phillips, the club's newly appointed chief operations officer.

Twins Christian and Simon Stokes, who launched Residence in 2008 and landed in high-profile difficulties with the High Court earlier this year, have exited the business. 'I want to put on record our gratitude to both Simon and Christian Stokes, who are no longer part of the Residence team going forward,' said Olivia Gaynor Long in a email to members.

She added that the club is planning 'significant upcoming investment in our members experience at Residence, enhancing the level of service and exclusivity'

Pub Sales Fall 14%

2010-09-15T13:45:00.001+01:00

The pub sector is 'in meltdown' with sales plunging by more than 14% this year as consumers switch to drinking at home, the Drinks Industry Group of Ireland (has claimed.

Off-licence sales have risen by 15% oveer ther same period. Pub customers are also drinking less and switching to draught beer and away from spirits. Ten years ago, people were drinking an average of 14.4 litres of pure alcohol annually, but this has dropped to about 11.2 litres today.

DIGI estimated that 25,000 jobs could be lost by the end of the year in the drinks industry from a high of 100,000.

Licensed Vintners Association chief executive Donall O’Keeffe said in the short to medium term there is 'absolutely no sign of market conditions improving for the pub trade'.

Figures from DIGI show the pub sector suffered a 14.1% decline in the first seven months of this year following a near 9% decline last year. This is part of a wider trend of decline in the trade over the last decade that has seen the volume of bar sales fall 25% since 2000.

On a positive note the DIGI said the Government’s excise cut in last December’s budget has stemmed cross-border alcohol sales.

DIGI is asking the Government, in its pre-budget submission, to cut excise duty on alcohol and reduce commercial rates.

Richards Corrigan’s renamed The Cliff Townhouse

2010-09-13T13:41:00.001+01:00

Following the departure of Richard Corrigan, Bentley's Oyster Bar and Grill on Dublin's St Stephen's Green has been re-named as The Cliff Townhouse.

The restaurant and townhouse is owned by Houghton Mifflin Harcourt, chief executive Barry O'Callaghan and has been rebranded as a sister enterprise to his boutique Cliff House Hotel in Ardmore, Co Waterford.

Ireland Hotels Cheapest in Western Europe

Ireland has the cheapest hotel rooms in Western Europe, with room rates falling an additional 4% in the first six months of the year, according to the latest survey from Hotels.com.

Its Hotel Price Index reports that while hotel rates are starting to stabilise globally with a 2% increase in the first half of the year, here in Ireland the recovery is taking longer.

The Index shows that room rates in Dublin fell 7% from €78 to €73, making the city one of the least expensive major city destinations globally. Rates in Killarney dropped by 16% in the months January to June, falling to €93 in the second quarter. In Galway, rates declined by 12% to €98.

Top Rates

Kilkenny toppled Killarney to take the title of the most expensive destination in Ireland. Despite prices falling 14% year-on-year, the average room rate for a hotel in Kilkenny is €123 per night according to Hotels.com. Sligo and Castlebar were the only two areas to record an increase in the period. Room rates in Sligo were up 5% from €82 to €86 while hotels in Castlebar increased by 4%, bringing the average hotel room price to €77 per night.

Cork hotel prices fell a further 5% year-on-year to €76. Waterford remains the cheapest city in Ireland (€50) with prices down a further 11% compared to this time last year.

With an average room rate of €79 Ireland is now the fourth most inexpensive in the Eurozone after the Czech Republic (€76), Poland (€74) and Hungary (€70).

Rise in bedbugs prompts 'pandemic' fears

2010-09-12T13:40:00.001+01:00

Millions of homes could be hit by an explosion in the bedbug population, after pest controllers reported infestations of the parasite rose 24 per cent in a year.

The bites of bedbugs are not thought to spread disease, but can cause itching.

The growing problem of bedbugs, which feed on the blood of humans during the night, comes after a major epidemic in America where numbers are at their highest since the Second World War.
Pest controllers warned that the world could be on the verge of a "bedbug pandemic", which could be complicated in Britain by the millions of bugs expected to be transported in the clothing of tourists travelling to the 2012 Olympics.

A spokesman for Rentokil said: "Bedbugs are becoming more of a pest problem in this country and around the world.

"A recent international survey conducted by the National Pest Management Association and the University of Kentucky suggests the world is on the verge of a bedbug pandemic".
The insects, which at about a fifth of an inch long are visible to the naked eye, tend to enter homes in clothing or furniture but can also move between properties through wall and floor cavities.

They live in mattresses, bed frames, furniture near the bed and the join between the wall and floor, and come out at night attracted by the warmth of sleeping bodies and the carbon dioxide in breath.

Their bites are not thought to spread disease, but can cause itching.

Bedbugs are notoriously difficult to eliminate but numbers fell in the 1980s and 1990s. Scientists believe their revival could be down to an increase in international travel.

Other theories suggest they could be developing a tolerance to pesticides, the Daily Mail reported.

Gold Medal Finalists Decided

2010-09-10T13:37:00.003+01:00

The 14 members of the Hotel & Catering Review Gold Medal Awards Jury gathered last Friday to vote for their selection of finalists for the 2010 Gold Medal Awards.

With a record number of entries this year competition was fiercer than ever and members of the Jury were delighted to note that, despite the tough economic trading environment, standards were exceptionally high across the industry.

A total of 66 businesses have been nominated as finalists in the 22nd Annual Gold Medal Awards and this year's list includes 40 new category finalists.

Entrants will be notified this week of their progress in the 2010 Awards programme.

Following a busy summer travelling through the four provinces of Ireland to judge hotels, restaurants and catering operations, the Gold Medal Awards Jury have voted for their selection of finalists in this year’s Awards. A total of 67 businesses have been chosen to progress to the final round of the Gold Medal Awards, including 40 new category finalists.

They are:

Five Star Hotels
- Aghadoe Heights Hotel, Killarney, Co Kerry
- Dromoland Castle Hotel, Newmarket on Fergus, Co Clare
- Fota Island Resort, Cork
- The G Hotel, Galway
- Hayfield Manor Hotel, Cork
- Park Hotel Kenmare, Co Kerry

Four Star Hotels
- The Brehon, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Harvey's Point, Lough Eske, Co Donegal
- Inchydoney Island Lodge, Co Cork
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Knockranny House Hotel, Westport, Co Mayo

Three Star Hotels
- Bloomfield House Hotel, Mullingar, Co Westmeath
- The Blue Haven Hotel, Kinsale, Co Cork
- The Claregalway Hotel, Claregalway, Co Galway
- Downhill House Hotel, Ballina, Co Mayo
- The Headfort Arms Hotel, Kells, Co Meath
- Park Inn, Belfast

Country Houses & Guesthouses
- Gregan's Castle Hotel, Ballyvaughan, Co Clare
- Lough Inagh Lodge Hotel, Recess, Connemara, Co Galway
- Mount Falcon, Ballina, Co Mayo
- Tankardstown House, Slane, Co Meath
- Rathmullan House, Rathmullan, Co Donegal
- Wineport Lodge, Glasson, Co Westmeath

Hotel Groups
- The Doyle Collection
- The Moran & Bewleys Hotel Group
- Tifco

Fine Dining Restaurants
- The Dining Room at Gregan's Castle, Ballyvaughan, Co Clare
- La Boheme, Waterford
- MacNean House & Restaurant, Blacklion, Co Cavan
- Moira's Restaurant at Cromleach Lodge, Castlebaldwin, Co Sligo
- Dax Restaurant, Dublin 2
- One Pico, Dublin 2

Bistros & Brasseries
- Bijou Restaurant, Rathgar, Dublin 6
- Crackpots, Kinsale, Co Cork
- First Floor Restaurant at Harvey Nichols, Dundrum Town Centre, Dublin 16
- Louie's Bistro, Dublin 1
- Perrott's Garden Bistro, Hayfield Manor, Cork
- West at The Twelve Hotel, Barna, Co Galway

Casual Dining
- Itsa 4, Sandymount, Dublin 4
- Lord Kenmare's Restaurant, Killarney, Co Kerry
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- The Morning Star, Belfast
- The Tavern Bar & Restaurant, Murrisk, Co Mayo
- Wild Honey Inn, Lisdoonvarna, Co Clare

Ethnic Restaurants
- Ananda, Dundrum Town Centre, Dublin 16
- Chakra by Jaipur, Greystones, Co Wicklow
- Chameleon Restaurant, Temple Bar, Dublin 2
- Little Jerusalem, Rathmines, Dublin 6
- Rotana Café, Portobello, Dublin 2

Cafés & Coffee Shops
- Café Noir, O'Connell Street, Limerick
- Café No.11 at The Old Bank House, Kinsale, Co Cork
- Kay's Real Chefs, Real Food, Blanchardstown Centre, Dublin 15
- Partridge's Artisan Café, Gorey, Co Wexford
- Silver Restaurant at Newbridge Silver Visitor Centre, Newbridge, Co Kildare

In House Caterers
- Aramark Ireland at Genzyme, Waterford
- Sodexo Northern Ireland at PSNI Seapark, Carrickfergus, Co Antrim
- Sodexo Ireland at APC Galway
- The Barristers Tea Rooms, The Four Courts, Dublin 7

Institutional Caterers
- Black Olive Catering at Barrettstown, Ballymore Eustace, Co Kildare
- St Brigid’s Hospital, Shaen, Co Laois
- Aramark Healthcare at Beneavin Healthcare Campus, Glasnevin, Dublin 11
- Aramark Healthcare at University Hospital Galway, Galway
- Masterchefs Munster at Moffetts Restaurant, National University of Ireland, Galway

Wine Experience
- Kelly's Resort Hotel, Rosslare, Co Wexford
- Max's Restaurant & Wine Bar, Kinsale, Co Cork
- No.1 Pery Square, Limerick
- Pinocchio, Ranelagh, Dublin 6
- The Twelve Hotel, Barna Co Galway
- The Cornstore, Cork

Customer Experience
- Aghadoe Heights, Killarney, Co Kerry
- Cromleach Lodge, Castlebaldwin, Co Sligo
- Doonbeg Lodge, Doonbeg, Co Clare
- Glenlo Abbey, Galway
- Harvey's Point Hotel, Lough Eske, Co Donegal
- Hayfield Manor, Cork
- The Merrion Hotel, Dublin

Liz Hurley's New Direction

2010-09-06T13:36:00.001+01:00

Liz HurleyLiz Hurley is adding to her green credentials by launching a range of organic baby foods.

The new brand has apparently been inspired by her three-year-old son Damian.

She said: "I found all I wanted to do was give him perfect, unadulterated food. It would be wonderful to come up with good, maybe even convenience, food which is really healthy, low-calorie, organic and delicious."

Liz, 40, has already launched her own swimwear line.

The former partner of Hugh Grant, currently engaged to Arun Nayer, has recently become environmentally conscious.

She has joined the UK Soil Association - an organic food lobby - and is making her London home more eco-friendly.

New Fáilte for Kerry

2010-09-05T13:34:00.001+01:00

Fáilte Ireland has establised a new tourism development forum for the Kingdom, Fáilte Kerry.

The forum will spearhead a three year development plan for tourism in the region with the active support from Fáilte Ireland.

Fáilte Kerry, which replaced the former South West Regional Tourism Development Board, is chaired by Padraic Liston, former managing director of Heineken Ireland.

He is joined on the forum by:

-Francis Brennan, Park Hotel Kenmare;
-Michael Buckley, Kerry Coaches and Buckley Tours;
-Patsy Cronin, national chairman of the Leader Network;
-Tom Curran, Kerry County Manager;
-Cllr Seamus Fitzgerald, nominated by Kerry County Council;
-Padraig Hanrahan, Ballybunion Holiday Homes;
-Nathan Kingerlee, Outdoors Ireland, Killorglin;
-Muireann Nic Giolla Rua, Benners Hotel and Dingle Tourism;
-Mary O'Connor, Derrynane House Hotel, Derrynane;
-Sean O'Driscoll, hotelier and chairman, Kerry Branch, Irish Hotels Federation;
-Mary Rose Stafford, Institute of Technology, Tralee;
-Fiona Buckley, head of operations, Fáilte Ireland South West.

"The establishment of 'Fáilte Kerry' will provide a renewed focus on what now needs to be done to grow tourism here in these testing times", said Fiona Buckley.

Ritz-Carlton Hong Kong to Be Highest Hotel in the World

2010-09-03T13:33:00.001+01:00

The Ritz-Carlton Hotel Company, will make a magnificent return to Hong Kong when it opens the world’s highest hotel in the city in the first quarter of 2011.

The Ritz-Carlton, Hong Kong, which will occupy floors 102 to 118 of the International Commerce Centre (ICC) in Kowloon, will be a stylish and thoroughly modern hotel that truly reflects the sophistication, style and elegance of the Ritz-Carlton brand in a contemporary way.

Modern in design, the hotel will be the heart and soul of Hong Kong and will attract visitors from all over the world for its world-class style, design, service and its landmark location.

The hotel will offer 312 guest rooms all providing spectacular city and harbour views. Starting at 50sqm for a Deluxe Room, and reaching an incredible 365sqm for the magnificent Ritz-Carlton Suite, all rooms provide state-of-the-art technology including WiFi, iPod docking stations and stylish flat screen TVs. In addition, Club room guests will enjoy the panoramic Ritz-Carlton Club Lounge with complimentary food and beverage presentations 24 hours a day, as well as a dedicated Club Concierge, work stations, meeting rooms and WiFi throughout.

One of the unique aspects of the hotel, which reflects a move to more casual elegance of The Ritz-Carlton brand, will be its bars and restaurants, which have been stylishly designed by Japan’s Spin Studio and Wonderwall. With six dining venues starting on the 102nd floor, including state-of-the-art designer Chinese and Italian restaurants, and lobby lounge, the alfresco rooftop bar will be a truly stunning venue at 490 meters above sea level with outstanding views over Hong Kong. Asian-style tapas and contemporary cocktails will be served on the roof terrace, where fire pits and casual seating will create an atmosphere of stylish luxury. The Ritz-Carlton, Hong Kong will boast one of the largest ballrooms in the city at 930sqm. Elaborately decorated with a sea of crystal chandeliers, the décor is suited to weddings, meetings and gala events. Complimented by an additional four meeting rooms, the total of 1,300sqm of meeting space will become the new social centre for Hong Kong and will set the benchmark for events in the region.

For those wishing to relax and indulge, the ESPA located on 116th floor and consisting of 860sqm of treatment rooms and relaxation area, will re-define the urban spa experience in the city and across Asia. Featuring nine deluxe treatment rooms and three couples’ suites, every treatment room offers floor-to-ceiling windows with panoramic views where a world-class team of professional therapists ensure a spa experience like no other. The hotel also features a fully equipped fitness centre and an indoor pool on the 118th floor with a 28m x 7m LED screen on the ceiling that can display images. In the podium of the ICC tower, the 1,000,000sqm Elements shopping mall offers some of the finest shopping in Hong Kong with luxury brand names featured throughout this world-class location. The ICC will also host an Observation Deck on the 100th floor and offer direct connections to Hong Kong International Airport in 20 minutes and Central Hong Kong in five minutes. The Ritz-Carlton, Hong Kong will be very much at the heart of the city and will become a must-see tourist attraction when it opens in the first quarter of 2011.

Ireland: €29 mln welfare help for poultry farmers

2010-09-02T13:31:00.001+01:00

Irish minister for agriculture, fisheries and food, Brendan Smith, has announced details of 2 new on-farm investment schemes designed to improve the standards of animal welfare for poultry production and sow housing. In a first reaction, the Irish Farming Association (IFA) said it is not enough.

The schemes – worth up to €29 mln – are part of a €113 mln targeted scheme for on-farm investment to support a series of specific categories of farmers, and focused on supporting productive investment, and are part of the revised Rural Development Plan 2007-2013. They follow an earlier €54 mln grassland sheep scheme, which the minister launched in April.

"These schemes reflect the continuing importance the government places on the maintenance of the highest standards of animal welfare in the Irish farming sector," Smith said.

"They represent a significant investment of a maximum of almost €30 mln in 2 key areas of production and will be of considerable benefit to pig farmers in the conversion of loose housing for sows as well as assisting poultry producers in the conversion to enriched cages, free-range or barn systems."

Both schemes

Under the terms of both schemes, grant-aid will be available at a standard rate of 40% for investment in sow housing and laying hen facilities, which will meet the standards laid down in the relevant EU Directives on animal welfare.

"Having launched the grassland sheep scheme in April, I was particularly anxious to give priority to the launch of these 2 schemes as the new EU Directives come into force at the end of 2011 and 2012 for the laying hens and sows, respectively," said the minister.

Both schemes are now open and applications for the new schemes will be accepted by the Department up to the end of June 2011, for poultry producers, and the end of June 2012, in the case of sow house investments.

Reaction

IFA pigs committee chairman Tim Cullinan said that the introduction of the scheme, while welcome is not enough to help pig producers comply with the regulations. Farmers in this sector already have to meet very high animal welfare standards imposed by EU Regulations but the fact remains that these costs are not reflected in market prices.

"Naturally a high standard of welfare is of the most utmost importance to Irish pig meat producers but European policies must allow producers to farm in an economically sustainable manner. Pig producers have suffered the worst losses ever recorded in the last number of years between low prices and high feed costs," added Cullinan.

"Minister Brendan Smith must now make it a priority issue to extend the implementation date or secure in Europe provisions to protect Irish farmers from lower standard imports and excessive regulations," Cullinan concluded

€190m Investment Pledged for Tourism

2010-09-01T13:30:00.001+01:00

The Government is to invest €190m in upgrading and developing new tourist facilities over the next six years, Tourism Minister Mary Hanafin has announced.

The funding will be focused on completing the upgrading of major tourist attractions, developing a small number of key iconic attractions, improving infrastructure for recreational cycling, walking and water based activities and heritage attractions, said the Minister.

She also announced the provision of almost €4m of funding under Fáilte Ireland's Tourism Capital Investment Programme to support four projects; The Clare Coastal Walks, Lough Key Marina, Slieve League, and the Foynes Flying Boat Museum.

'Continually investing and renewing the tourist attractions we have to offer is vitally important if we are to grow visitor numbers in the coming years,' noted Minister Hanafin.

Record number of restaurants receive food closure orders

2010-08-13T13:27:00.001+01:00

Safety chiefs served a record number of closure orders on food firms last month, it emerged today.

A total of 13 outlets were hit for breaches of food safety laws in July, with regulators warning businesses to step up hygiene practices or face being shut down.
Food Safety Authority of Ireland (FSAI) chief executive Professor Alan Reilly said he was hugely disappointed by the record monthly figure for closures.

"The same recurring, but easily preventable faults continue to contribute to the closure of food businesses and this must be addressed by food businesses operating to unsatisfactory standards," he said.

"Dirty premises, unhygienic practices and improper storage of food simply will not be tolerated.
"Food inspectors across the country are as active as ever during the summer months carrying out food inspections, so that consumers can feel confident about the food they are purchasing."
Closure orders are issued when there is likely to be a grave and immediate danger to public health, or where an improvement order is not complied with.

The order can refer to the immediate closure of all or part of the food premises, or all or some of its activities.

The owners of four food stalls in Dun Laoghaire, Co Dublin, were reprimanded and made to cease trading during the popular Festival of World Cultures.

Failures in food standards were also found at a Chinese food stall at the Oxegen Festival.
July's closure orders were issued by environmental health officers in the HSE West Region, the HSE Dublin North East Region and the HSE Dublin Mid Leinster Region.

Outlets closed included:

:: Cherry Blossom takeaway and restaurant, unit 4 of the Watson and Johnson Centre, Church Road, Greystones, Co Wicklow on July 28. Ongoing.

:: Keenans Butchers and Deli (part of premises), Lanesboro Road, Co Roscommon, on July 23. Ongoing.

:: Liada Bakery Limited, trading as Merkurius D at unit 2, Quinnspares, Durrow, Co Offaly, from July 12. Ongoing.

:: Chinese Fast Food food stall at the Main Stage, Arena 2, Oxegen Festival at Punchestown, Naas, Co Kildare on July 7. Ongoing.

:: In Dun Laoghaire, Co Dublin the Taste of India food stall and a stall occupied by Keziah Mabunde were both closed from July 24 for one day, with Punjab Balti food stall shut on July 25 for a day. A closure order served on the Habesha Food Company food stall has been in place since July 24.

:: Hadi Indian takeaway, Main Street, Ballaghaderreen, Co Roscommon, from July 29 to August 4.
:: Saagar Restaurant on Harcourt Street in Dublin city centre from July 22 to July 26.

:: Rong Xing Supermarket, 157 Parnell Street, Dublin, from July 21 to July 23.

:: Patrick Ivory pub (kitchen only), 61 Castle Street, Dalkey, Co Dublin, from July 19 to July 30.

:: Hanlin Restaurant, 154 Parnell Street, Dublin 1 from July 7 to July 9.

Elsewhere a successful prosecution was also carried out by the HSE Dublin Mid Leinster Region on The Hogan Stand Butcher Shop at unit 2, Lyster House in Lyster Square, Portlaoise.

Equality Tribunal awards ex-hotel manager €100,000

2010-08-12T13:24:00.001+01:00

A FORMER general manager at a Dublin city centre hotel has been awarded €100,000 by the Equality Tribunal for victimisation and gender discrimination.

The tribunal found that she was denied access to promotion, was forced to take redundancy and put under pressure to waive her right to legal action.

Denise Batt was employed as a general manager at Comfort Inn Hotel, Parnell Square, between 2003 and 2007.

The tribunal heard that her employer had planned to open a new hotel nearby which would be jointly managed with the Parnell Square hotel.

Ms Batt was told that she would be the preferred candidate for this management job. During her maternity leave she was refused an application for a four-day week but was granted an extension of maternity leave. In February 2007, shortly before she returned to work, the human resources manager told her she would return in a lesser management role.

This manager said she should “be relieved” as there would not be as much pressure on her with a baby to look after. When she objected it was agreed that she would remain in the general manager role.

When she returned to the hotel in March 2007, her colleague was also working as general manager, undermining her own role.

He had been appointed to the management role for the new hotel, but it was not ready yet. Ms Batt did not have the opportunity to interview for the position.

The tribunal heard that it would have been normal for an e-mail to be sent out inviting applications and Ms Batt had complained at not being permitted to interview.

In July 2007 she told her employer she was pregnant. The hotel changed ownership and in August 2007 the new employers told her they were to make her redundant.

She was hospitalised following this meeting due to blood pressure as her medical team feared she might miscarry. Two days after she was released from hospital on bed rest her supervisor called to her home.

He offered her a letter waiving her rights to take legal action in exchange for an opportunity to go on maternity leave. She did not sign this and was sent redundancy papers the following day.
The tribunal described as victimisation the communications to Ms Batt when she was ill and the pressure to waive her legal rights. It also found that she was discriminated against for promotion on gender grounds and by the refusal to grant parental leave.

Goat meat sales offer new opportunities

2010-08-11T13:22:00.001+01:00

A NEW interest in eating goat meat across the developed world which will see it go on sale at almost £20 per kilo in Harrods stores in London next month may present opportunities for Irish herd owners.

Goat meat, which is seldom seen in supermarkets or butchers shops has begun appearing on the menu at top London restaurants Fifteen, Pied a Terre and St John, and also at a number of New York eateries.

International wire reports quoted a Harrods spokesperson suggesting roasting the meat or dicing it for stews or curries, adding it could replace lamb in a lot of recipes.

Low in calories, goat meat contains 122 calories per three ounces compared with 162 for chicken, 175 for lamb, 179 for beef and 180 for pork. It also has a lot less fat than all the other meats, at 0.79g compared with 3.0g for beef.

Bruce Langlands, director of the Harrods Food Halls, said goat has been on the culinary backburner in the UK for many years, but they “feel it is the right time to showcase its delicious qualities” to customers.

Bord Bia, the Irish Food Board, said yesterday it is monitoring the reports of the growing interest.

“Goat does appear irregularly on Irish menus but it is a very small niche market here. Goats are being kept here mainly for milk production,” she said.

She said there are currently 10,000 milking goats in Ireland and the main processor of goat milk was the Tullamore-based Glenisk creamery.

Ten days ago, Minister for Agriculture Brendan Smith announced the reopening of the the export of sheep meat from Ireland to Tunisia.

He said Tunisia had also agreed to allow beef into the country as had Morocco which had placed a ban on the import of Irish beef and live cattle nearly 15 years ago.

Thomond Park gig is a piece of cake says celebrity chef Richard Corrigan

2010-08-10T13:19:00.001+01:00

Celebrity chef Richard Corrigan who will tog out at Thomond Park for a live cooking demonstration on September 16. THOMOND PARK is to host its first ever live cooking demonstration in September, as internationally renowned Irish chef Richard Corrigan hosts a demonstration of his skills in the legendary rugby ground.

'An Evening with Richard Corrigan', will offer an audience the chance to experience firsthand the work of the master chef, who will also be joined by three of Munster's rising young rugby stars Patrickswell scrum half Conor Murray, North Circular Road man Mike Sherry and Cork's Kieran Essex - members all of Munster's Rugby Academy - will line out with the celebrity chef for the live demonstration.

"I love the alchemy that surrounds Thomond Park, it is honest and pure, just like my cooking, I'm really looking forward to a great night in Limerick," said Corrigan .

"An evening of inspirational recipes, good food and wine, elegance style and fun, I mean come on - that's what it should all be about.

"Food matters, cooking for family and friends is as important to me as sending any morsel out to customers from my kitchen in Mayfair," added the celebrity chef, who has worked in some of the world's top kitchens, as well as appearing regularly on television, from BBC2's 'Master Chef' to Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'.

Corrigan opened Lindsay House in Soho, London, in autumn 1997 and was awarded "Outstanding London Chef" at the Carlton London Restaurant Awards in 2000.

Stadium director John Cantwell said that the event was the "first step in working to develop and highlight the quality produce we have in the Munster area".

"Thomond Park is an innovative stadium: this is reflected in the magnitude and latitude of the various events run here. We hope that this is the first of many such events," he said.

The three Munster players will join in with Corrigan in his cooking displays to prepare some recipes that are in keeping with the nutritional advice they have learned as part of their academy training, and academy director Ian Shirwin explained that developing the up and coming for life as a professional player was a very important part of their work.

"We spend a lot of time and effort developing the technical skill and the supporting knowledge but we rethought our approach in 2010 and decided that practical application would solidify the learning so we developed the Munster Academy nutrition, lifestyle and food programme," said Mr Shirwin

Dunne's €379m hotel site plans get green light

2010-08-09T13:17:00.001+01:00

DUBLIN City Council has given developer Sean Dunne the go-ahead to build a hotel and apartments on the former Jurys/Berkeley Court site in Dublin 4.

The council has approved plans to build 568 apartments and a 135-bedroom hotel on the six-acre site, subject to 28 conditions including a requirement that he pay €17m in development levies before construction work begins.

Mr Dunne bought the site at the height of the boom for €379m, a record price for land in Ireland.
Previous plans, which included a 37-storey tower, were thrown out after stiff local opposition, and it is likely that this decision will also be appealed.

The new scheme includes a dozen buildings including a 15-storey tower, with shops, restaurants, bars, healthcare facilities and a creche.

Man jailed for £250m plot to 'sell' London Ritz Hotel

2010-08-08T13:16:00.001+01:00

A jobless lorry driver who pulled off an "elaborate and outrageous scam" to sell London's Ritz Hotel for £250m has been jailed for five years. Anthony Lee, 49, of Beal, North Yorkshire, found victims who were interested in the hotel in Piccadilly and duped them into handing over £1m.

He was convicted earlier this month of obtaining the money by deception. Southwark Crown Court heard that he pretended to be a close friend of the hotel owners, the Barclay brothers.

Sentencing him, Judge Stephen Robbins said: "You were found guilty by a jury of this elaborate and outrageous scam, purporting to sell the Ritz Hotel, thereby obtaining £1m from your victim."

Jurors heard that Lee was at the heart of the con which was based on "one great big lie".
He convinced potential buyer Terence Collins that he was a "close friend and associate" of the reclusive billionaire Barclay brothers who own the prestigious hotel.

But Sir Frederick and Sir David Barclay had never heard of Lee and were completely unaware he was claiming to be able to sell the landmark building.

'Reputations ruined'

Mr Collins turned to Dutch billionaire financier Marcus Boekhoorn to finance the £1m payment in December 2006, telling him the owners had "secretive reasons" for selling the property through a third party.

But the sale never happened, the promised paperwork never materialised and the money was never returned, the jury heard.

In court, Lee claimed the £1m payment related to a separate property deal he had with Mr Collins.

And Mr Collins had agreed to refer to the payment as an introductory fee for a deal in Flaxby, North Yorkshire, "for accounting reasons".

However Mr Boekhoorn, whose money it was, had never heard anything about this arrangement, the court was told.

The owners of the Ritz knew nothing of the sale

The judge said: "This con or scam or sting was probably motivated by your mistaken belief that Terry Collins had deprived you of another potentially lucrative property deal and it may be that this offence was done out of revenge."

Det Sgt Ridler, who led the two-year investigation for North Yorkshire Police and received a judicial commendation from the judge, said Lee's actions had not been "victimless".

"It was well-planned, it was well thought out and there were victims," he said. "Reputations were ruined."

After the four-week trial, Patrick Dolan, of Philip Lane, Tottenham, north London, was cleared of a conspiracy charge.

Solicitor Conn Farrell, 57, from Aldershot, Hampshire, was also cleared of trying to fraudulently sell the hotel.

First Lifestyle Airport Hotel to open in Beijing

2010-08-07T13:14:00.001+01:00

Langham Place, Beijing Capital Airport opens on August 16, 2010 with a bold new mission: to revolutionize the way we see airport hotels.

Featuring DJs in the lobby, loft-style apartments and a stimulating 24-hour high-tech environment for work and play, Langham Place, Beijing Capital Airport will be the first airport hotel in the world to make downtown guests green with envy.

“We are not just creating a convenient stopover hotel but one of the most fun places to be in the capital of the world’s largest nation.” said General Manager Mark Francis. “We aim to make staying at the airport in Beijing an exciting thing to do!”

Cutting edge design, state-of-the-art technology and heaps of attitude are the hallmarks of this up-to-the-minute five-star lifestyle hotel that is situated right next to Beijing Capital International Airport’s iconic Sir Norman Foster-designed Terminal 3, just 10 minutes to the New China International Exhibition Centre and a mere 15-minute ride to the city on the Airport Express Railway.

The hotel also embraces the culture of Beijing with an art gallery showcasing unique contemporary Chinese artwork and a LIFE! boutique selling a selection of quirky and cool local designer and Langham Place branded gifts.

All 372 stylish guest rooms and suites (45 sq m – 300 sq m) are luxuriously appointed with signature Dream Big Beds, marble bathrooms with oversized baths and separate walk-in rain showers and gadgets galore like internet protocol phones, iPod docs, large flat-panel TVs, DVD / CD players, and WiFi.

Club perks are taken to new heights with the massive and exclusive two-level Club L lounge open around the clock and serving complimentary breakfast, all-day snacks, afternoon tea and evening cocktails and canapés, and providing useful and entertaining extras such as a boardroom, internet pods, a pool table and game stations.

Bars and restaurants include the 24-hour bar and internet hub Portal - Work & Play which allows guest to blur the boundaries between business and pleasure by accessing WiFi on big screens in a relaxed and fun setting. A more elegant Chinese dining experience is on offer at Ming Court, while The Place serves favourites from around the world. Guests can also rock into the night at Fuel which features hot bands and DJs and big screens for sporting events. And there’s more to come next March when interactive Japanese Robatayaki & Bar, Tokoro, opens.

There’s no excuse for not keeping fit either with the jetlag and stress-busting 24-hour Cardio Studio, equipped with the latest in revival technology, the greatest personal trainers and the loveliest lakeside views.

The hotel is perfect for meetings and events with over 2,700 sq m of gorgeous natural-light-filled function space ranging from 40 sq m to 800 sq m for anything from high-powered corporate meetings to the most glamorous of weddings, gala dinners and cocktail receptions.

Travellers can take advantage of the complimentary airport shuttle bus service. Painted from top to bottom in the trademark Langham pink, even the hotel’s buses have attitude!

For more information on Langham Place, Beijing Capital Airport visit:
beijingairport.langhamplacehotels.com

Cloned cow milk claim prompts urgent investigation

2010-08-07T13:13:00.001+01:00

Stores seek to reassure shoppers over report that milk from offspring of a cloned cow is on sale in Britain.

Dairies, supermarkets and food regulators are urgently investigating claims that milk from the offspring of a cloned cow is on sale in Britain in apparent breach of the law.

As stores sought to reassure shoppers over milk supplies, which were worth £3.5bn last year, campaigners called for an EU-wide ban on the sale of food that could be sourced back to clones.
Research has suggested strong consumer opposition to such food but the EU has still to reach a verdict on the issue. The UK Food Standards Agency (FSA) believes that EU rules on novel foods ensure no food from clones' offspring can be legally sold without a scientific assessment as to whether it is safe.

No applications for authorisation have been made either to the FSA or the European Food Safety Authority (EFSA). Any breach of this requirement could lead to a fine of up to £5,000. Food from clones themselves are banned.

European authorities have been caught on the hop, despite the US Food and Drug Administration deciding more than two years ago that meat and milk of clones and their offspring was safe, thus clearing the way for them to be sold in the States.

The EFSA, based in Parma, Italy, said in 2008 there was no indication from limited research that food from cloned pigs and cattle or their progeny would be any less safe than conventionally reared livestock, but raised concerns over health and welfare issues in the animals. The commission in Brussels recently requested further information and last month MEPs voted to ban the sale of meat and milk derived from cloned animals. A further formal scientific opinion from EFSA is not expected until October.

Dairy Crest, one of the largest milk producers in the UK, said it would carry out further checks on its suppliers, stressing they were already subject to regular inspections. About 70% of its milk comes from 1,400 suppliers – mainly farms – with the remaining 30% from third-party producers such as co-ops.

Marks & Spencer, which recently unveiled a new partnership with farmers giving incentives for improving animal living conditions, said reports from its stores today suggested shoppers were not worried about the claims. "Our customers can enjoy our milk safe in the knowledge that it comes from British farms with the highest standards," said a spokeswoman.

Waitrose said: "As a retailer with high standards of animal welfare, our position on this issue is simple. Waitrose does not sell milk or meat from cloned animals. We have absolute traceability for all our food and we only source from farms we know and trust."

Dr Steve Griggs, who led FSA research on consumer reaction to food from clones' offspring, said: "The overwhelming majority either did not want it or were unsure. They struggled to identify any convincing benefits for them as consumers. There were concerns about the ethical side of animal cloning, indeed whether we have the moral right to go down this road."

The RSPCA said: "Cloning has huge potential to cause unnecessary pain, suffering and distress which cannot be justified by purely commercial benefits."

On Thursday, the International Herald Tribune reported that an unnamed UK farmer was selling milk from a cow bred from a clone. The farmer said he was selling embryos from the same cow to breeders in Canada.

An FSA spokeswoman said: "Since 2007 the FSA interpretation of the law has been that meat and products from clones and their offspring are considered novel foods and would therefore need to be authorised before being placed on the market.

"As the UK authority responsible for accepting novel food applications the agency has not received any applications relating to cloning and no authorisations have been made. The agency will of course investigate any reports of unauthorised novel foods entering the food chain."

Three years ago it emerged that a calf from a cloned cow was born on a British farm. The farm reportedly bought frozen embryos from a cow that had been cloned by the US biotech firm Cyagra Clone.

Salads saltier than a Big Mac, says survey

2010-08-06T13:11:00.001+01:00

Manufacturers of ready-to-eat salads have “a long way to go” in producing low-salt foods after a new survey revealed that one in ten salads contains more salt than a Big Mac.

The UK’s Consensus Action on Salt and Health (CASH) has found that the ready-to-eat salads on sale in UK supermarkets have massive fluctuations in the salt they contain. Of the 270 salads surveyed only six contained less salt than a packet of potato crisps, said CASH.

“Clearly the manufacturers still have a long way to go if we are to reduce our salt intake to 6g a day and save the maximum number of lives. Every gram of salt removed from our diet is estimated to prevent 6,000 deaths from heart attacks, heart disease and strokes per year, creating potential healthcare savings of £1.5billion per year,” said Professor Graham MacGregor of the Wolfson Institute of Preventive Medicine and Chairman of CASH.

Salt – a little but not too much

Salt is of course a vital nutrient and is necessary for the body to function, but the average daily salt consumption in the western world, between 10 and 12g, vastly exceeds recommendations from WHO/FAO of 5 grams per day to control blood pressure levels and reduce hypertension prevalence and related health risks in populations.

And with 80 per cent of salt intake coming from processed foods, many countries have initiated salt reduction programmes, with many holding up the UK’s Food Standards Agency as the torch bearer for national initiatives.

The benefits of a salt global salt reduction strategy were given blinding clarity by a meta-analysis published in The Lancet Chronic Diseases Series in 2007, which concluded that reducing salt intake around the world by 15 per cent could prevent almost nine million deaths between 2006 and 2015.

Survey results

CASH surveyed 270 salad and pasta bowls from supermarkets, high street cafes and fast food chains and found that, despite relatively high levels in some products, progress has been made towards low-salt reformulations.

Compared to 2005 data, the most recent survey showed an average reduction in the salt content in supermarket salads of 23 per cent, from 1.64 grams per portion to 1.26 grams today.
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Some products continue to contain high levels however, with the worst offender found to be a Spicy Crayfish Noodle salad from EAT., which contains 3.51g of salt per portion – over half the FSA’s recommended daily amount.

“Many women choose salad as a healthy and convenient lunch, particularly when watching their waistline” said Katharine Jenner, CASH Campaign Manager. “Rather than feeling healthy however, they often feel bloated and sluggish, symptoms of ‘water retention’, which can be caused by the hidden salt in these salads.

“In the long term the health problems are more serious as salt intake is linked to osteoporosis and high blood pressure. Given the healthy image of salads it’s surprising to find that they contain such high levels of unnecessary salt,” she added.

Encouragement

Commenting on the results of the survey, Victoria Taylor, senior heart health dietitian at the British Heart Foundation, said: “If you’re trying to look after your heart health by having a salad instead of fast food it can be frustrating to find your supposedly healthy option comes laden with salt.

“Some of the salads in this survey provide more than half the recommended daily amount of salt for an adult in just one dish. Over time, eating a diet high in salt can increase your risk of raised blood pressure, which is linked to heart disease and stroke.

“While it’s encouraging that some products have been reformulated since the last survey in 2005, we clearly need to go further to give people a broader choice for lunch on the go with options that are healthy in terms of salt as well as calories, fat and sugar. These need to be clearly labelled too so people know what’s really in the food they buy.”

Chef Ramsay in Tax Trouble

2010-08-04T13:09:00.002+01:00

Celebrity chef Gordon Ramsay has been dealt a further blow after his company was hit with a demand for more than $2 million (£1.3 million) in unpaid taxes.
U.S. authorities have sent the beleaguered British chef's firm three outstanding tax bills in the last eight months. The most recent demand, sent last month, totalled a massive $484,500 (£323,000).

A spokesperson for Gordon Ramsay Holdings confirms the taxes are not the reality TV star's personal liabilities.

The rep says, "This relates specifically to a restaurant operation in New York which has been restructured. Conversations are in hand with U.S. authorities to settle outstanding corporate liabilities."

The news comes just two days after Ramsay was forced to shut down his restaurant in Cape Town, South Africa, on Friday.

Ramsay has recently been hit with a series of lawsuits over allegedly unpaid bills - fuelling rumours his business empire is in trouble

Celebrity chef cooks up a profit at his Michelin-star Dublin restaurant

2010-08-03T13:07:00.001+01:00

ONE of the country’s most exclusive restaurants, the Michelin-starred Thornton’s, owned and operated by celebrity chef Kevin Thornton, returned to profit last year.

Abridged accounts just filed to the Companies Office by Conted Ltd, trading as Thornton’s Restaurant, show the 80-seater Dublin restaurant recorded an after-tax profit of €37,990 to the end of August last year, compared to a post tax loss of €17,354 in 2008.

In spite of the return to profit in a financial year which saw the closure of another Dublin-based Michelin-starred restaurant, Mint, Conted Ltd had total net liabilities of €52,590 at the end of August last year.

As a result, in a note to the accounts, Conted Ltd’s directors, Kevin Thornton and his wife, Muriel state they have "considered the uncertainty in the current economic and financial environment and are confident that the company will be in a position to trade through these difficult trading circumstances and continue to take appropriate steps to manage its business activities in this environment. The shareholders have indicated their willingness to continue to provide continued financial support".

The note adds: "In view of the foregoing, the directors are of the opinion that the accounts should be prepared on a going concern basis."

The company’s total net liabilities and the financial statements being prepared on a going concern basis also drew the attention of the firm’s auditors, Howarth Bastow Charlton.

As the accounts are abridged, they provide limited financial information and do not disclose turnover.

Thornton’s restaurant was first established in Portobello in 1995 before moving to its present location on St Stephen’s Green in 2002.

Cashel native, Kevin Thornton was the first Irish chef to receive the rare accolade of two Michelin stars and Thornton’s is today one of only six Irish restaurants to attain a Michelin star – Patrick Guilbaud in Dublin’s Merrion Square remains Ireland’s only two-star restaurant

BBC cancels Blanc's Restaurant

2010-08-02T12:57:00.004+01:00

BBC Two programme The Restaurant, fronted by celebrity chef Raymond Blanc, will not return to TV screens, it has been confirmed. The reality show focused on couples competing for a chance to open a restaurant financially backed by Blanc. A BBC statement said "the time is right for The Restaurant to close its doors after three successful series."

Blanc is currently "in discussions" with the BBC about a new series of Kitchen Secrets and other projects.

The announcement comes as BBC Two launches its autumn and winter schedule.

China: The new fast food nation

2010-08-01T12:51:00.003+01:00

Consumers around the world have developed a taste for American fast food, but demand for fried chicken sandwiches and pepperoni pizza appears to be particularly strong in China.

Yum Brands, the parent company of KFC, Pizza Hut and Taco Bell, said Tuesday that profits from its operations in China surged 33% in the second quarter.

The company, which has over 36,000 fast food restaurants in more than 100 countries, generates about 60% of its profits in overseas markets, the largest of which is China.

Yum opens one new KFC in mainland China almost every day. It already has nearly 3,000 of the fried chicken restaurants operating in 650 Chinese cities. That's in addition to 560 Pizza Hut locations.

The company aims to eventually open at least 20,000 fast food outlets in mainland China. In the second quarter alone, Yum opened 59 restaurants in China, bringing the total for this year to 155 restaurants.

"A key driver of our overall growth continues to be new unit development in China and Yum Restaurants International," David Novak, the company's chief executive, said in a statement.

Britain’s favourite boy band to open new restaurant

2010-07-22T01:05:00.001+01:00

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

2010-07-22T01:04:00.004+01:00

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

2010-07-22T01:01:00.004+01:00

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

2010-07-22T00:57:00.004+01:00

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

2010-07-22T00:56:00.004+01:00

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

2010-07-22T00:54:00.003+01:00

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

2010-07-22T00:49:00.006+01:00

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

2010-07-22T00:46:00.008+01:00

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

2010-07-22T00:46:00.005+01:00

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

2010-07-22T00:40:00.003+01:00

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

2010-07-22T00:37:00.002+01:00

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

2010-07-22T00:08:00.000+01:00

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.)

Food critic Egon Ronay dies aged 94

2010-06-30T15:09:00.007+01:00

The internationally renowned food critic Egon Ronay has died at the age of 94.

Mr Ronay is credited with transforming eating habits in Britain and launching the era of restaurant reviews with the Egon Ronay guides.

He had been ill for a number of weeks and died this morning at his home in Berkshire with his wife Barbara and two daughters by his side.

Ronay's health is understood to have deteriorated rapidly following his brief illness.

Top New Orleans chef sues BP over seafood losses

2010-06-30T15:01:00.011+01:00

Susan Spicer, one of New Orleans' most prominent and highly regarded chefs, has sued BP Plc for damages to restaurants that have lost normal seafood supplies because of the Gulf of Mexico oil spill.

Spicer, who runs the restaurant Bayona in New Orleans' French Quarter, is seeking class-action status on behalf of restaurants and others in the seafood industry that have suffered damage since the April 20 explosion of the Deepwater Horizon drilling rig.

In a complaint filed late Friday in New Orleans federal court, Spicer's lawyer Serena Pollack said the restaurants depend heavily on the availability of local seafood.

Because of the spill, they expect to lose customers because of lower tourism and convention business, contamination fears and significantly higher prices, the 18-page complaint said.

"Much of plaintiff's business is based on the unique quality of Louisiana seafood, as well as the chain of delivery of that resource from the initial harvester (be it fisherman, oyster grower or shrimper)," Pollack wrote. "Because this chain of delivery cannot be maintained, plaintiff's business has been, and continues to be, materially damaged."

BP spokesman Mark Salt said the British company does not comment on litigation.

Bayona opened in 1990, and according to its website has since 1995 been one of New Orleans' top five restaurants in the Zagat Survey.

Spicer has received a James Beard Foundation award, and appeared as a judge on Bravo's "Top Chef" and Food Network's "Iron Chef America." She has also opened the New Orleans restaurants Herbsaint and Cobalt.

The lawsuit seeks compensatory and punitive damages from BP. It also names as defendants Transocean Ltd, which operated the rig; Cameron International Corp, which provided a blowout preventer; and a Halliburton Co unit that provided cementing services.

New fast growing GM salmon developed

2010-06-30T14:51:00.005+01:00

AN American company has developed a genetically modified salmon that can grow to maturity in half the normal time.

The company, AquaBounty, says the new GM salmon will be bred in fish farms, but also in totally sterile conditions to prevent them breeding with wild salmon.

Normally, an Atlantic salmon takes about three years to reach normal full size. But by implanting genetic material from an eel-like species called ocean pout that grows all year round, the scientists have managed to make the fish grow to full size in 18 months.

AquaBounty maintains that the that the sterile GM salmon can offer an efficient and safe way to breed salmon in fish farms, so that the wild fish can be left in the oceans.

The United States the Food and Drug Administration, which decides what is fit to eat, is examining considering if the GM Atlantic salmon, called AquAdvantage, is safe to eat. The fish could be on supermarket shelves within a year. But environmental campaigners such as The Soil Association question whether the GM material is safe for humans to consume and fear the sterile salmon will mutate in the wild and be able to breed. Such a fish would need approval from the European Union before it could be sold in Britain or any EU country.

Ronald Stotish, chief executive of AquaBounty, told the Sunday Times at the weekend that the development did not mean the public would get extra large salmon. "You just get to your target we weight in a shorter time," he added. AquaBounty says its GM salmon has the same nutritional value and taste as conventional salmon

Awards:-

2010-06-14T09:44:00.018+01:00

Irish Restaurant of the Year Award 2010 winner’s are:

Best Restaurant 2010 sponsored by Santa Rita
Chapter One, Parnell Square, Dublin 1

Best Chef 2010 sponsored by Louis Latour
Danny Millar, Balloo House, Co Down

Best Celebrity Chef 2010 sponsored by Sunday Independent Life Magazine
Neven Maguire, Mac Nean House & Restaurant, Blacklion, Co. Cavan

Best Customer Service 2010 sponsored by Tourism Ireland
Mac Nean House & Restaurant, Blacklion, Co. Cavan

Best Casual Dining 2010 sponsored by Thomas Barton
La Cucina, Co. Limerick

Most Creative Use of Seafood 2010 sponsored by IASC (Irish Association of Seafood Companies)
Ananda, Dundrum, Dublin

Best Gastro Pub 2010 sponsored by Faustino
The Exchequer Bar, Dublin

Best Ethnic Restaurant 2010 sponsored by Cobra
Rasam, Glasthule, Dublin

Best Wine Experience 2010 sponsored by Gilbeys
Fallon & Byrne, Dublin

Best Hotel Restaurant 2010 sponsored by Pallas Foods
Knockranny House, Westport Co. Mayo

Best Newcomer 2010 sponsored by Elavon
Brown Bear, Naas, Co. Kildare

Best Cocktail Experience 2010 sponsored by Diageo
Saba, Dublin

Best Restaurant Design 2010 sponsored by McCabe Design
The Ice House, Ballina Co. Mayo

Best Coffee Experience 2010 sponsored by Robert Roberts
Nude Food Dungarvan Co. Waterford

Best Practise in Energy Management 2010 sponsored by Calor Gas
Ananda Dundrum

Best Restaurant Website 2010 sponsored by Lightbox
Roly’s Bistro, Dublin

Best Club Restaurant 2010 sponsored by Barry Fitzwilliam
Residence Members Club, Dublin

Best Supplier 2010 sponsored by RAI
Pallas Foods, Co. Limerick

Best Cookery School 2010 sponsored by Miele
The Tannery, Dungarvan Co. Waterford

Best Innovation 2010 sponsored by Failte Ireland
Kays Real Chefs Real Food, Dublin

Best Food Producer 2010 sponsored by CEA (Catering Equipment Association)
St. Tola, Co. Clare

Most Informative Menu 2010 sponsored by Bord Bia
Fallons, Kilcullen, Co. Kildare

The Winners in each of the Regions in each of the different categories are as follows

Best Chef 2010
Ulster Co Down Danny Millar Balloo House

Best Chef 2010
Munster Co Waterford Paul Flynn The Tannery

Best Chef 2010
Dublin Dublin Eamonn O Reilly One Pico

Best Chef 2010
Leinster Co Kilkenny Garrett Byrne - Campagne

Best Chef 2010
Connaught Co Mayo Seamus Commons Knockranny House Hotel

Best Restaurant 2010
Ulster Co Cavan Mac Nean House & Restaurant

Best Restaurant 2010
Munster Co Waterford The Tannery

Best Restaurant 2010
Dublin Dublin Chapter One

Best Restaurant 2010
Leinster Co Kilkenny Campagne

Best Restaurant 2010
Connaught Co Galway O' Gradys On The Pier

Best Casual Dining 2010
Ulster Co Antrim No. 27

Best Casual Dining 2010
Munster Co Limerick La Cucina

Best Casual Dining 2010
Dublin Dublin Le Bon Crubeen

Best Casual Dining 2010
Leinster Co Wicklow Avoca Kilmacanogue

Best Casual Dining 2010
Connaught Co Mayo Sol Rio

Best Customer Service 2010
Ulster Co Cavan Mac Nean House & Restaurant

Best Customer Service 2010
Munster Co Tipperary Chez Hans

Best Customer Service 2010
Dublin Dublin Chapter One

Best Customer Service 2010
Leinster Co Westmeath Wineport Lodge

Best Customer Service 2010
Connaught Co Mayo Sol Rio

CDC issues final update on salmonella in pepper and salami

2010-06-01T15:30:00.000+01:00

The Centers for Disease Control and Prevention (CDC) has issued its final update on the salmonella outbreak linked to salami products and red and black pepper.

It said that 272 people have been sickened so far due to the outbreak in 44 states and the District of Columbia, but as the affected products have a long shelf life, more illnesses could still occur.

Among the unique features of the investigation, the CDC said that it had successfully used frequent shopper card information to determine the specific brands of products suspected to cause illness.

Loop Head, Co. Clare crowned Ireland's European Destination of Excellence 2010

2010-06-01T15:28:00.000+01:00

Fáilte Ireland today announced the Irish winner of their “European Destination of Excellence” (EDEN) competition with Loop Head in Co. Clare awarded the title of European Destination of Excellence – Aquatic Tourism. Currently held in 22 European States, the competition is funded and organised by Fáilte Ireland and the European Union.

The competition was looking for a sustainable tourism destination in Ireland which demonstrated an innovative approach to aquatic and marine tourism. The Minister for Tourism, Culture and Sport, Mary Hanafin, T.D. congratulated all of those involved in the Loop Head Tourism initiative.

"This is the fourth year of the EDEN competition and I am delighted that Ireland has been involved in this EU initiative from the outset" the Minister stated.

"We have wonderful natural assets in this country which are a magnet for visitors from home and abroad. This competition, which is growing in stature each year, showcases the very best in aquatic tourism. The Loop Head Tourism project shows the significant achievements that can be made when the local community and tourism enterprises strive together. I have no doubt that the winning of this prestigious award will have real benefits for the local tourism sector in Co. Clare and Ireland generally."

The adjudicators were particularly impressed with the energy and enthusiasm of the local groups and the range of aquatic activities/services that are available on Loop Head Pennisula.
Fiona Monaghan, Head of Operations for Fáilte Ireland in the West believes that the Loop Head Peninsula is a worthy winner –

“The community network, innovation, promotion and safeguarding of their local area was considered outstanding, and in the end led to success for Loop Head in this competition.”
She continued -

“The sustainable management and promotion of the aquatic and marine environment is critical to the island of Ireland. We are delighted that Loop Head Peninsula will be representing Ireland at the EU Tourism Day in October, and this will be just the start of a valuable cross learning initiative with other similar EU destinations. Participation in initiatives, such as this European Destination of Excellence Competition, can only boost the profile of these destinations and generate tourism revenue.”

The Loop Head Peninsula is located in Co. Clare and offers a range of aquatic tourism products such as sea and cliff angling, whale and dolphin watching, sailing, diving, and spectacular coastal walks. The destination is already famous with geologists and birdwatchers and it also has a number of festivals during the year which incorporate activities from underwater treasure hunts to traditional currach building.

As this year’s winner, the tourism destination will receive an additional boost to their ongoing effort to attract visitors. Loop Head will be the subject of a photo shoot and short video and the local committee will receive €5,000 for business development support initiatives as well as a certificate of achievement from Fáilte Ireland. In addition, the EU will provide international promotion of Loop Head and e-marketing opportunities as well as participation in an EU network of European Destinations of Excellence which will also raise the profile of the destination.

A national awards ceremony will be held by Fáilte Ireland in June where Loop Head will be formally presented with their award.

Travelodge's recruitment drive offers opportunities

2010-06-01T15:27:00.000+01:00

This summer will see one of the country's most well-known low-cost hotel chains expand its recruitment programme as it looks to attract entry-level workers and management staff.

Travelodge is looking for people to fill positions as receptionists, guest room cleaners, housekeeping and bar/cafe staff, immediately.

Debbie Husband, Travelodge regional operations director, said that the chain is dedicated to providing staff with quality in-house training and a career advancement programme.

"Travelodge is the UK's fastest growing hotel chain and we are looking for enthusiastic, motivated and committed individuals to join our team. Our latest seven hotel openings offer a fantastic opportunity for individuals who are looking for a career in hospitality," she said.

The director added that the chain wants to create more managers through internal measures, like its 12-week Fast Track to Management Programme.

Travelodge has recently announced that its former managing director for the UK, Guy Parsons, has now been promoted to chief executive officer.

Radisson Blu Edinburgh Wins Queens Award

2010-06-01T15:26:00.000+01:00

Radisson Blu has been awarded the Queen's Award for Enterprise in the Sustainable Development category, in recognition of its Edinburgh hotel's efforts in Responsible Business and Sustainable Tourism.

The Queen's Awards for Enterprise are the UK's most prestigious Awards for business performance. They recognise and reward outstanding achievement by UK companies. The Awards are made each year by The Queen, on the advice of the Prime Minister, who is assisted by an Advisory Committee which includes representatives of the Government, industry and commerce, and trade unions.

The Awards consist of three categories: International Trade, Innovation and Sustainable Development. The Queen's Award for Sustainable Development recognises business units which have made outstanding advances or have a high level of continuous achievement, in the environmental and social impacts included in sustainable development.

The Radisson Blu Edinburgh hotel has received the Award on the basis of its achievement in successfully transforming itself through integrating sustainability throughout its operational activity. Its Responsible Business Programme is an example of how traditional management can be transformed to reflect best practice across all aspects of sustainability.

The hotel has been applauded for demonstrating to the industry that a large-scale hotel can maintain and indeed enhance its commercial performance through ensuring sustainability is central to its ethos and operations. The hotel has demonstrated a laudable commitment to reducing its own environmental footprint whilst raising awareness amongst guests as to the impact of their choices and behaviours. Through this and other initiatives, the hotel in Edinburgh has striven to raise understanding of best practice within its sector.

General Manager, Malcolm Rann, commented, "I am delighted the hotel has received this prestigious award and believe all the hard work of the last four years has paid off. Through continued team effort the hotel has proved itself to be a leader in the industry. The committed efforts of all staff are to be applauded."

Radisson Blu's commitment to reducing the environmental impact of its hotels is one of the strongest in the hospitality industry. The company's Responsible Business Programme has been in place since 2001, and serves to embed environmental and social responsibility into the operations and culture of its hotels

Sheraton Brooklyn New York Opens

2010-06-01T15:24:00.000+01:00

Starwood Hotels & Resorts Worldwide, Inc. announces the highly anticipated opening of the Sheraton Brooklyn New York. The 25-story contemporary, full-service hotel is owned by The Lam Group and features 321 guest rooms offering modern design, relaxed living space and stunning 360° views from the rooftop lounge.

The Sheraton Brooklyn marks the first full-service hotel to open in Brooklyn in more than 12 years and is part of the brand's strategic expansion that will add approximately 50 new hotels and over 20,000 rooms to the Sheraton portfolio over the next three years.

The hotel also marks the first of two Sheraton hotels that will make their New York debut this year -The Sheraton Tribeca New York Hotel will open Fall 2010.

Brooklyn is quickly becoming a top destination for tourists, business travelers and conventions, and with its revitalized Downtown, a new sports arena and the Brooklyn Nets, the borough has become a hot bed of new hotel development. With more than 35 hotel projects in the pipeline, the opening of the Sheraton Brooklyn kicks off the borough's massive hotel growth spurt that will ultimately bring over 3,800 hotel rooms to Brooklyn.

Conveniently situated within the MetroTech Center on Duffield Street, the hotel is close to numerous large-scale businesses including Chase Manhattan Bank, the United States District Courthouse (S.D.N.Y) and Morgan Stanley, and is within easy reach of all major New York City airports, making it an ideal location for business travelers. It is also located next to the new Aloft hotel, Starwood's high-design select-service brand, that is slated to open this Fall. The Sheraton Brooklyn offers leisure guests access to the historic neighborhood of Brooklyn Heights, BAM cultural district, Atlantic Terminal Mall and the Polytechnic Institute of NYU. Nearby subways lines bring guests from Brooklyn to lower Manhattan in one stop or to Times Square in just 15 minutes.

"Sheraton has historically been one of the first hotel brands to enter developing markets and we are proud to lead the gentrification of Downtown Brooklyn with the opening of the borough's first full-service hotel since 1998," said Hoyt Harper, Senior Vice President, Sheraton Hotels & Resorts. "New York continues to maintain its position as the world's most popular tourist destination for international visitors and recently emerged as the top choice for domestic travelers for the first time in nearly 30 years. The opening of the Sheraton Brooklyn raises Starwood's New York City footprint to 14 best in-class hotels and as the economy continues to rebound, we are preparing for an influx of travelers to the city that never sleeps with new product located in rich, diverse neighborhoods like Brooklyn and Tribeca."

The hotel's rooftop lounge, high above downtown Brooklyn, will offer dramatic views and a relaxed atmosphere. Opening to the public later this year, the roof top will boast 2,000 square-feet of indoor space and 1,500 square-feet of patio space, perfect for enjoying a beverage or a bite while taking in the 360° views of Brooklyn and lower Manhattan.

The Sheraton Brooklyn also features the signature offerings of the brand's recent $6 billion revitalization effort including the "Link@SheratonSM experienced with Microsoft(R)." This unique lounge enables today's travelers to stay connected with instant access to information and technology for work, leisure and social networking. The hotel's distinctive new guest room experience reflects guests' preferences for a flexible design. Each room features a 42" LCD flat panel television, an MP3 Home Docking station, oversized work desks and comfortable seating and the all-white Sheraton Sweet Sleeper(R) bed. The hotel also features the brand's revolutionary new health and fitness program, Sheraton Fitness, Programmed by Core Performance, a holistic program designed exclusively for Sheraton guests through its partner, Core Performance. The brand's signature 1,000 square foot fitness offering also features a separate solarium with retractable roof, an indoor heated pool and Jacuzzi.

The hotel's 21 suites include a choice of one or two bedrooms or hospitality suites equipped with wet bar and refrigerator. Select suites feature over-sized private terraces perfect for entertaining, relaxing or enjoying the sights and sounds of downtown Brooklyn. Special Club rooms are also available on private key-access floors giving guests access to the Club Lounge, which offers daily complimentary continental breakfast, afternoon hors d' oeuvres and non-alcoholic beverages. Starwood Preferred Guest members receive access to private key-access SPG(R) floors.

Grubstake, a full-service restaurant with bar combined with a separate Lobby Lounge, provides the credibility of Manhattan and the charm of Brooklyn. The Bar will serve as Downtown Brooklyn's premier martini and cocktail hangout with a strong focus on seasonal drink lists. With 4,300-square-feet of flexible meeting space the Sheraton Brooklyn New York is the perfect venue for small to mid-sized meetings or events.

IBIS Grows in China

2010-06-01T15:20:00.000+01:00

Ibis, the international economy hotel brand of the Accor group, announced its plan to deploy a franchise development model to support the growth of the ibis brand in China.

This new franchising model together with the existing ownership and leased model will grow the ibis network into new locations throughout China.

This plan marks the start of an unprecedented expansion rate for the brand in the Chinese market. 4 initial franchise agreements have been signed, with up to 15 agreements anticipated to be closed during 2010. The first two of these franchise hotels will open in May 2010, both in city centre locations of Shanghai.

"China is one of the major growth markets internationally for the ibis brand,” said Gilles Larrive, Senior Vice President of ibis Asia. "The launch of this franchise operating model is an important step in the brands growth strategy. It will allow hotel owners seeking a quality three star international hotel brand to benefit from a strong distribution platform, in market infrastructure and a recognized loyalty program through franchising with the ibis hotel brand. With this operating model, 4 franchise ibis hotels will open by the end of this year, with further plans to accelerate the development significantly thereafter.”

“The ibis franchise model is an innovative hybrid product developed specifically for expansion in China, providing flexibility for network expansion and a platform to maintain the international quality standards that the ibis brand worldwide stands for” added Gilles Larrive.
Within the scope of franchise agreement, the hotel owner holds the property while ibis provides through a 10-year agreement, a broad array of hotel management skills and services. These include assistance during the conception and construction stages, sharp quality control through the ISO 9001 Certification, effective cost management, people development, and its marketing, sales and distribution expertise.

The stimulus expansion of the tourism industry and sustainable economic growth has and will continue to act as a major demand driver for affordable hotels in China. By 2015, China is expected to become the world's largest tourist destination as well as the first international outbound market globally; ibis is set to build itself as a brand of choice.

Since entering China in 2004, ibis has opened 38 hotels comprising of 7,224 rooms across 27 cities. This year, will see ibis add hotels in cities such as Beijing, Shanghai, Guangzhou, Suzhou, and Qingdao. Franchised ibis hotels are consistent with ibis brand standards offering double and twin bedrooms, air-conditioning, well-controlled air quality and good sound insulation.

Additionally all hotels are to be certified ISO9001, assuring high quality and efficient service standards.

The “8-hour non stop” breakfast concept implemented in all ibis hotels globally is adapted to the pace of guests – available anytime from 4am to 12pm. “The ibis hotel brand continues to form a significant part of Accor’s’ expansion in Asia Pacific and around the world” says Michael Issenberg, Chairman and Chief Operating Office for Accor Asia Pacific. “The launch of franchise model will take the expansion of the network throughout the region to a new and accelerated pace.” We are very excited for the prospects for this ibis franchise model in China and it is a notable milestone in our continued expansion in this strategically important market.’ World wide, ibis is a large chain of hotels.

In 1974, the first hotel was opened under the ibis name and today, the brand opens around one hotel every week. The current global network consists of 861 hotels in 45 countries. The brand is present in almost every capital city throughout Asia Pacific and is renowned for its value and quality proposition. Recently the brand celebrated the opening of its 100,000th hotel room.

Great National Hotels Creates 50 Jobs

2010-06-01T15:19:00.002+01:00

Great National Hotels, the marketing group headed by managing director David Byrne, has announced plans to recruit 50 new employees over the course of 2010 for its head office and customer contact centre in Ennis.

The company, which was formed late last year, supports independent hotels with marketing services, reservations handling and purchasing economies of scale.

Since its launch it has grown to take on three hotels under its Great National Collection of four star properties: the Blarney Golf Resort & Spa and Woodstock Golf & Spa Resort here in Ireland and the Park Hall Hotel & Spa in Wolverhampton.

Under its Classic Collection of three star hotels it serves the Abbeyleix Manor Hotel; Abbey Court Hotel & Spa and Darby O'Gill's Country House Hotel in Ireland plus hotels in Birmingham-Oldbury, Warwick and Newcastle-under-Lyme in the UK

Slicers and belts prove high risk for Listeria contamination, study

2010-06-01T15:17:00.004+01:00

Bread feeding machines, slicers, conveyor belts and water hoses are the areas most at risk for contamination by L. monocytogenes and continuous monitoring of plant equipment and environment can provide an early warning system for processors, finds a new study on a sandwich plant.

The researchers, in a study published in Food Control said that they investigated the occurrence and genetic diversity of L. monocytogenes in a Swiss sandwich-producing plant over a 12-month period, with the goal of evaluating the potential persistence of L. monocytogenes there in order to identify possible contamination sources.

L. monocytogenes as a food-borne pathogen has significant public health and economic impacts with manufacturers of ready-to-eat foods required, under EU regulation, to examine the processing environment for microbe as part of their hazard analysis critical control point (HACCP) approach and sampling schemes.

The study

The research team, from the Institute of Food Safety and Hygiene in Zurich, said they first evaluated the basic situation and the potential persistence of L. monocytogenes strains in the plant, and then evaluated the effect of revised cleaning and disinfection procedures with a focus on identified problem areas.

Sampling, they said, was performed twice a week and comprised about 80 samples per visit, reported the team.

The team said they took 1,192 samples from the equipment of the sandwich processing lines such as slicers, knives, or conveyor belts, as well as 307 samples from the environment including drains, walls, or floors.

Samples totalling 217 were taken, they added, from ready to-eat ingredients pre-handled in the plant such as salmon, ham, or salami sliced.

Additionally, 529 samples from the equipment and environment were obtained after cleaning and disinfection, said the researchers.

Strain findings

L. monocytogenes were detected by culture after enrichment in 70 (3.5 per cent) of 2,028 environmental swabs and 16 (7.4 per cent) of 217 samples from ingredients and sandwiches.
Of the 86 L. monocytogenes strains, 93 per cent belonged to serotype 1/2a and genetic lineage II. Rep PCR and PFGE analysis yielded each six profiles, found the authors.

Tainted machinery

Sixty-seven (77.9 per cent) strains belonged to only one genotype, which was repeatedly found on/in slicers, conveyor belts, tables, a bread-feeding machine, spattles, air blow-guns, salmon, and egg sandwiches, said the authors.

They said that strains of this genotype persisted for more than nine months in the processing environment, in particular on slicers and conveyor belts.

The authors noted that due to their construction, slicers or conveyor belts are often difficult to clean and maintain adequately and therefore constitute probable contamination sources for food products.

Moreover, they claim air blow-guns and water hoses testing repeatedly positive for strains of certain genotypes might indirectly contribute to the contamination of food products by the hands of employees.

Repeated cleaning

Based on the data from the first sampling phase, they said, cleaning and disinfection procedures of the plant were revised with a main focus on identified problem areas, including enhanced supervision by the quality assurance management.

The second sampling phase evaluated the effect of the revised cleaning and disinfection schemes, and also included the examination of additional difficult to clean areas of the processing environment, added the authors.

They said that after revision of the cleaning and disinfection procedures, L. monocytogenes were no longer found on slicers, conveyor belts, or in products but were still detected sporadically in environmental samples such as water hoses. The intensified examination, said the team, also identified the inside of a bread-feeding machine as a further problem area.

The four L. monocytogenes strains from the bread-feeding machine all belonged to the predominant genotype (Rep PCR profile a, PFGE profile A) and were obtained during the first two visits but after revision of the cleaning and disinfection scheme of this machine, Listeria were no longer found, reported the researchers.

Kerry Tourism Campaign Launched

2010-05-31T15:17:00.008+01:00

Tourism Minister Mary Hanafin has launched a new €200m advertising campaign for Kerry which has been funded by Fáilte Ireland and local tourism interests.

The campaign features outdoor billboards and bus shelter advertising with a strong focus on Dublin, Cork and Limerick, broadcast advertising on national and regional radio and print advertising in national, Belfast, Cork and Limerick newspapers, plus a dedicated Kerry Tourism supplement in The Irish Times.

All communications direct potential customers to a specifically designed Kerry campaign on www.discoverireland.com/kerry.

Revamp for Jurys Inns

2010-05-31T15:16:00.004+01:00

Jurys Inns is continuing its extensive refurbishment programme, investing a further €9m upgrading its hotels. The move follows the €4.6m upgrade of Jurys Inns Christchurch and Custom House Quay hotels, as well as significant refurbs in Cork and Galway.

The 2010 programme will see the group complete the refurbishment of Jurys Inn Custom House Quay, including the public areas, and also complete the €1m revamp of the Belfast property. Major refurbs are also underway in older hotels in the GB portfolio, including Manchester, Islington and Edinburgh.

The extensive renovations come as the group rolls out a new brand proposition, 'Exceptional Everyday City Hotels'.

'The new brand positioning is firmly in tune with our DNA of offering great customer service, great locations and a great hotel experience to our guests. Our ambition is to become the mid-market leader in the UK and Ireland hotel markets by putting hospitality at the heart of the hotel industry, which we frankly believe many of our competitors are failing to do," says Joe Quinn, chief operating officer with the group.

Food poisoning linked to duck eggs

2010-05-31T15:15:00.002+01:00

Six cases of food poisoning relating to duck eggs have been confirmed in Ireland in recent months.

The Food Safety Authority of Ireland said it was investigating an ongoing outbreak of Salmonella Typhimurium DT8 linked to the consumption of duck eggs.

It said it was seeking further information in relation to the potential source of the eggs.
The food-poisoning danger is removed by thorough cooking and by preventing cross-contamination between any raw egg and ready-to-eat foods.

The authority advised consumers to only consume duck eggs that have been thoroughly cooked and to cease using raw duck eggs in any dishes that will not be cooked prior to eating.
It also recommended good hygiene practices, such as washing hands and preparation surfaces after handling or using duck eggs.

Symptoms of Salmonella Typhimurium DT8 infection can include diarrhoea, stomach cramps, vomiting and fever.

The authority said anyone who may have such symptoms and suspect it may be the result of duck eggs should contact their doctor for advice.

“The FSAI is working closely with the Department of Agriculture, Fisheries and Food, the Health Service Executive; and various local authorities to control this outbreak and to prevent further cases,” a statement said

NEW ROUTES FOR SHANNON OPEN MARKET OF 7 MILLION

2010-05-31T15:14:00.004+01:00

The Irish Hotels Federation (IHF) today welcomed the extension of Aer Lingus Regional’s services into Shannon as an important strategic boost to the region’s tourism industry.

The new services will provide more direct access to in excess of 7 million people across key population centres in the UK, which is Ireland’s largest tourism market for overseas visitors.

In welcoming the announcement by Aer Lingus Regional, Michael Vaughan, Chairman, IHF Shannon Branch said, “This is a significant opportunity to increase the profile of Ireland and, in particular, the Shannon and Western regions as a vibrant holiday destination. With a total market of over 62 million people on our doorstep, the UK is Ireland’s largest source of overseas visitors. As such direct access to key urban centres of population is critical to the development of our tourism offering.”

Mr Vaughan welcomes the airport board's efforts to bring sustainable long term air services to the region and is optimistic that the new services will facilitate the continued expansion of the British tourism market both nationally and directly into the region. Operated by Aer Lingus Regional – a franchise of Aer Arann and Aer Lingus, the services will operate from July with flights to and from Manchester, Birmingham, Glasgow and Bristol.

“This announcement represents massive potential to grow tourism to the West region. We look forward to working with the Regional Tourism Development Board in the West to maximise this impact,” concludes Mr Vaughan.

Killeshin Hotel in Receivership

2010-05-31T15:12:00.003+01:00

The four-star 87 bedroom Killeshin Hotel, where developer Bernard McNamara is a major investor, has been put into receivership at the request of Anglo Irish Bank, according to a report in the 'Irish Independent'.

The hotel has been struggling financially for some time, although receiver Grant Thornton intends to keep it open.

According to the hotel's website, the property is owned by Killeshin Properties Limited. The accounts for that company covering 2008 show McNamara as a 50pc shareholder, along with two other directors, Neil O'Carroll and Noel Conolin, who hold smaller stakes.

Grant Thornton said an insolvency practitioner Gearoid Costelloe and his team will now evaluate the needs of the business.

"It was the receiver's intention to restructure the hotel and put it on a sound financial and commercial footing," said a spokesman. "The receiver believed the hotel could be brought to a position where it could break even and yield an operating profit. It was an excellent and very well-maintained facility," he added.

Gillian Bowlers launches clickandgo.com

2010-05-31T15:11:00.004+01:00

Former Failte Ireland chairman, Budget Travel founder and Irish Life & Permanent chairperson Gillian Bowler has launched a new travel company for the Irish market.

ClickandGo.com, is offering a range of sun holidays in destinations such as Spain, Portugal, France, the Canaries and Madeira. It is claiming to offer lower prices than its competitors.

A statement said the new company would offer holidaymakers the chance to buy all or part of their package from it, while buying parts of the package, such as flights , directly if they wish. Its packages will be based around scheduled, rather than charter, flights.

Others involved in ClickandGo.com include Ms Bowler's husband and former Budget Travel director Harry Sydner, Bob Haugh, chairman of The Travel Department and Eugene Corcoran, former managing director of Budget Travel. Paul Hackett, Budget's former head of marketing, will be the new company's chief executive.

Ms Bowler said the internet and the rise of self-packaged holidays had changed the face of the travel business forever. 'Traditional travel companies are still in denial but we want to set up a business which embraces the internet and which makes it work for us and our customers,' she said.

She added that she wanted to challenge TUI and Thomas Cook, who now control about 85% of the package holiday market in Ireland. Ms Bowler is aiming to cater for 10,000 holidaymakers this year

Safefood highlights food hygiene risks in the home at this year’s Balmoral Show

2010-05-31T15:09:00.009+01:00

Sarah Hennessy and Andrew Castles from safefood shine a light on food hygiene risks in the home at this year’s Balmoral Show.

60% of sinks and drainers contain raw meat bacteria

54% of consumers do not thoroughly wash their chopping board after preparing raw meat

safefood today reminded consumers to keep food safety on the menu by highlighting poor food hygiene practices common in the home. A recent study revealed that raw meat bacteria was detected on 60% of sinks and drainers, on 36.7% of taps and on 43.3% of kitchen worktops while consumers were preparing a meal.

As the Balmoral Show begins, safefood is urging consumers to ensure that they wash their hands thoroughly after touching raw meat and poultry, handling pets or animals, and before preparing foods. It is also of vital importance that all kitchen utensils, including chopping boards and knives are properly cleaned after coming into contact with raw meat and poultry to avoid additional risks of cross contamination in the kitchen.

Dr. Gary Kearney, Director Food Science, safefood added: “Our recent research has highlighted how easy it is for cross contamination to take place in a kitchen environment. Many consumers wash raw meat and poultry under the tap, but this is inadvisable as it can spread germs from the raw food nearly 3 feet from the sink through the splashes this creates.

We want to strongly advise consumers about the importance of preventing cross contamination in the kitchen, by suggesting easy steps to avoid the spread of bacteria such as E. coli and Campylobacter which can cause food poisoning.

The message is simple: always wash hands in warm, soapy water after handling raw meat or chicken; always wash utensils such as knives and chopping boards thoroughly after use with raw meat and chicken and before reuse with ready to eat foods such as salads; always cook chicken and minced meat thoroughly until piping hot all the way through with no pink meat remaining and the juices running clear.

With 94% of consumers in Northern Ireland recognising the importance of avoiding the spread of bacteria from raw food to kitchen surfaces and utensils, safefood is urging consumers to visit its interactive stand at this year’s Balmoral Show to find out more. The stand offers consumers the chance to pop along with their families to learn “first hand” about food safety risks, witness how cross contamination can easily occur in a demonstration kitchen and learn about how these risks can be avoided. The interactive safefood stand will be at the King’s Hall in Belfast from 12th-14th May.

Tax on chewing gum sought in Ireland

2010-05-31T15:00:00.004+01:00

Chewing gum manufacturers should switch to biodegradable alternatives or be subject to a levy in the interim in order to tackle the costly issue of littered chewing gum, claims a consortium of Irish businesses.

Campaign group Irish Business Against Litter (IBAL) claims that about 20 per cent of the 700 million pieces of gum sold annually in Ireland are dropped on the streets by consumers

It also claims that chewing gum makers such as Wrigley should bear the brunt of cleaning up the streets through a tax on gum, a move it said could also bolster the tourist industry.

IBAL, at the launch of its 9th Anti Litter League this week, also called on the Irish government to withdraw support for the industry’s anti-gum-litter campaigns.

Hike in gum litter

A spokesperson for IBAL told ConfectioneryNews.com that, in order to collate data on the litter related to products such as chewing gum and fast food, it commissions environmental group, An Taisce, to review 600 sites throughout Ireland several times a year.

“This research has shown that there has been a significant increase in the presence of gum in the past 12 to 18 months and it indicates that the government backed industry funded campaigns aimed at creating behavioural change in consumers are not realistic. As a business group, we are essentially opposed to further levies on manufacturers but taxation is the one option that could focus the minds of the major chewing gum producers to move from conventional gums towards biodegradable forms,” he said.

Ministerial backing

According to the Irish Times, the minister for the environment, John Gormley, who attended the IBAL launch, has not ruled out the implementation of a levy on packets of gum but that he was open to discussing the matter with gum makers.

The article also reported the minister as stating that he was concerned at levels of gum litter and that he was not renewing the agreement with the sector in relation to an anti-gum education campaign.

Gormley also said that while research into a viable biodegradable form of chewing gum was still on-going, his preference would be for an approach involving an industry funded gum clean-up programme, states the Irish Times.

Biodegradable version

Meanwhile, last year saw a consortium of Mexican co-operatives use an organic gum base as the key natural ingredient for a new biodegradable gum, which entered UK retail outlets in 2009. According to the Mexican co-operatives, which include around 2,000 farmers, one of the compositional advantages of its Chicza Rainforest gum is biodegradability.

"Once disposed of, its all-natural components will become dust within weeks," they claim.
Produced by Consorcio Chiclero, the latex gum used in the formulation is extracted from the rainforest's chicozapote tree that can live and produce gum for 300 years.

"The natural gum base is made by boiling until sticky the latex from the tree sustainably. These trees will not yield latex if planted outside their natural environment," said the co-operative.

FAIR TRADE HOTELS

2010-05-26T15:46:00.012+01:00

SIPTU has called on consumers to support hotels which give their staff decent pay and conditions.

The union says 45 hotels across Ireland which recognise unions have signed up to a new 'fair hotels' scheme.
Unions are urging their members to use these hotels for family holidays, conferences and meetings.

SIPTU believes the scheme will benefit hotel employees, fair employers, and members of the public.

The union has set up a website - www.fairhotels.ie - where consumers can find out which hotels have signed up to the scheme.

Some may also offer discounts for clients booking under the scheme.
The campaign is based on the principle that hotels that treat staff fairly should be supported by consumers who care about workers rights.

SIPTU says it hopes to harness the purchasing power of up to 850,000 workers in Ireland, as well as 50 Irish trade unions and 32 non-governmental organisations.
The campaign will also target up to 12m union members in 120 other countries where trade union federations have endorsed the campaign.
It is hoped the campaign will drum up business for hotels, some of whom have been badly hit by the recession.

Chef allegedly stashed wife in freezer for three years

2010-05-02T14:08:00.004+01:00

For over three years a UK chef stashed the body of his South African wife after beating her to death with a griddle pan, a British court heard recently.

The court heard yesterday how 34-year old Peter Wallner, originally from Bavaria, deep froze his spouse Melanie, a South African expatriate, after allegedly killing her.

He also told the judge that 24 hours after committing the murder, he wined and dined his secret love before having sex with her right on the murder scene: the bed.

To mask what he had done, Wallner told family and friends that his spouse died suddenly from a brain aneurysm. At a memorial service, which was attended by 50 mourners, he filled cemetery urn with the ash from the barbecue. This urn has been buried on Melanie;s family farm in South Africa.

In the meantime, the woman who died in 2006 was deep frozen. The truth finally came out three years later when Wallner arranged to sell the freezer for £25 and dumped the corpse in a wheelie bin.

First, dustmen refused to take the bin because it was too heavy and then a neighbour spotted a protruding ankle.

Wallner married his wife, who moved to the UK from South Africa in 1995, in 2001. Four years later he landed a job as head chef at the four star Woodlands Park Hotel in Cobham where he is said to have developed an infatuation with Emma Harrison, the hotel's wedding planner.

"It appears the defendant had been seeing Emma behind his wife's back in the months proceeding her death," Miss Cheema told the court. "He had told Emma that he was separated from his wife and she lived in London."

Jurys Hotel in Cork makes slick rebrand to The River Lee Hotel

2010-04-10T12:26:00.002+01:00

CORK’s newest hotel – the River Lee Hotel – is also one of the city’s most established. Yesterday, in a slick one-day rebranding operation Jury’s Hotel on Cork’s Western Road became the River Lee Hotel, ending once and for all any confusion with Jurys Inn on Anderson’s Quay. The €38 million River Lee Hotel is the final hotel in the Doyle Collection to be rebranded with names reflected their location.

Doyle Collection chief executive Bill Walshe said in an overnight move all the signage, stationary, keycards and anything else they could think of was rebranded. “Each of the properties we re-branded got a name that would clearly distinguish them and associate them with their area – a simple strategy to connect with their surroundings. And surrounded as it is by the river, and since it’s been at the core of the hotel business in Cork for 40 years we felt we were entitled to claim the name,” he explained.

He said that each of the 11 properties within the Doyle Collection in Ireland, Britain and the US has been given a name that clearly identifies the hotel and its location. “The group’s design-led properties provide chic bolt-holes for modern day travellers, as well as stylish bars and restaurants for local consumers and this is no more evident than in Cork,” he said.

Business at the Cork Hotel is out-performing the company’s other Irish hotels and Mr Walshe believes the introduction of the Swansea to Cork Route by the Fastnet Line, the series of gigs at the Live at the Marquee Festival, and all the other well-known festivals such as the Jazz Festival and the Corona Cork Film Festival will bring more visitors into the city and the River Lee Hotel.

“The Lonely Planet designation of Cork as a ‘top city’ alongside Abu Dhabi, Charleston (South Carolina, USA), Cuenca (Ecuador), Istanbul, Kyoto, Lecce in Italy, Sarajevo, Singapore and Vancouver is a great calling card for us and the city when competing for business,” he added.

IHF Welcomes new Tourism Minister

2010-04-10T12:20:00.002+01:00

The Irish Hotels Federation (IHF) today welcomed the appointment of Mary Hanafin, TD, as Minister for Arts, Sport and Tourism.

Paul Gallagher, President, IHF, states, “Minister Hanafin brings a wealth of experience having served across several Government departments since 2002. Given tourism’s position as the country’s largest indigenous employer, Minister Hanafin will play an important role in ensuring that national policies are focussed on supporting and developing this vital industry.”

“Minister Hanafin has a strong track record of being a very effective and productive leader across all her previous departments. We look forward to working with her and will be seeking an early meeting to discuss her policy objectives and the concerns of hotels and guesthouses on the ground,” adds Mr Gallagher.

Mr Gallagher welcomed the Taoiseach’s acknowledgement of the economic contribution of tourism and his commitment today to ensure the significant growth opportunities of the industry are realised. He states, “Tourism and the hospitality sector have enormous strategic potential to assist in the recovery of the Irish economy and must continue to be to the fore of national Government policy and decision making.”

The IHF states that, as an employer of over 200,000 people throughout the country, the business of tourism is impacted by decisions taken by almost all state departments. It calls for a more holistic strategy for tourism that creates compelling offerings around visitors supported by a more focused department working in greater partnership with industry and the relevant state bodies.

New Business Tools Website

2010-04-10T12:16:00.008+01:00

Fáilte Ireland’s new Business Tools website offers a range of interactive tools, calculators, user-friendly templates and practical info guides on topics that are relevant to your business.

Tools available on the website include:

Business planning

Cash flow

Pricing

Cost control

The website can be viewed at http://www.businesstools.failteireland.ie/

You can also view their Quality Food Toolkit at http://www.failteirelandfoodtoolkit.com/.

Fáilte Ireland welcomes Lonely Planet friendly accolade

2010-04-10T12:15:00.002+01:00

Fáilte Ireland today welcomed the Lonely Planet’s placing of Ireland in the world’s top 10 friendliest countries. Part of the Lonely Planet’s 1,000 Ultimate Experiences, the list celebrates countries where a welcome is always warm.

The accolade chimes with new Fáilte Ireland research on visitor experiences. Fáilte Ireland’s 2009 Visitor Attitudes Survey, conducted among overseas holiday visitors and currently being completed, shows that the Irish people are the most significant advantage that distinguishes Ireland from other holiday destinations.

In 2009, nine in 10 holidaymakers stated that meeting "friendly, hospitable people" was an important factor in choosing Ireland as their holiday destination, with half saying that it was a "very important" factor.

These expectations were clearly met during their holiday in Ireland, with 94% saying that they were satisfied with their experience of the friendliness and hospitality of the people while in Ireland, and two-thirds said that they were "very satisfied" with this aspect of their holiday.

Commenting today, Fáilte Ireland CEO, Shaun Quinn, said: “The Lonely Planet’s recognition is welcome but not surprising. Over the years, our research has constantly found that the warmth and friendliness of our people, along with our green landscape and scenery, are the biggest draws for overseas visitors. Despite some fears in recent years of a frostier ‘fáilte’, it is reassuring to see that we remain a friendly destination and renowned for our welcome.”

MasterChef winner Dhruv Baker – A Minute on the Clock

2010-04-10T12:13:00.004+01:00

Dhruv Baker, a former board director of a media firm, is the winner of MasterChef 2010, the BBC's amateur cooking competition.

He spoke about the series and where he thinks winning the title will take him.

Congratulations on winning MasterChef. How do you feel?
I'm absolutely delighted. But the overriding emotion is relief because I'm finally able to talk about it. I won the competition six months ago but haven't been able to tell anybody other than my wife about it and it has been really hard. The other finalists [Alex Rushmer and Tim Kinnaird] and I have been talking a lot to keep each other sane.

What inspired you to enter?
Cooking has always been a huge passion of mine and a lot of my friends said I should enter. In the end I did it for self affirmation - I wanted an unbiased opinion from the judges to see if I was really good enough.

What was the highlight of the competition?
The biggest highlight was winning it, of course, but other than that cooking for Alain Ducasse and his protégés at the Dorchester was amazing. Among them were Hélène Darroze, Tom Kitchin, Claude Bosi and Alexis Gauthier, some of the most recognised chefs in the world with 29 Michelin stars between. To get such positive feedback from them on my cooking was brilliant. Another highlight was visiting the three-Michelin-starred De Librije in Holland. Johnnie Boer's a fantastic chef and I learnt so much from being in his kitchen.

And the toughest moment?
The hardest part was the challenge in India where we had to cook for 120 schoolchildren as well as for a Maharaja. Cooking in such big volume in really tough conditions, from a very basic kitchen and in such incredible heat was just mad.

How difficult was it being shadowed by a film crew all the time?
You become immune to it quite quickly. The crew is very professional and never overly intrusive. After a while you forget they are even there.

Who is your culinary role model?
I don't have a single role model and there are a lot of chefs who have influenced my cooking. I have huge respect for Darroze and her style of cooking. She takes high-end classic dishes and combines them with spices that wouldn't normally be associated. I also admire Atul Kochhar a great deal - he's a wizard when it comes to using spices.

What are your plans now as the MasterChef winner?
I want to get between three and six months experience in a professional kitchen. There's a huge difference between being a good home cook and cooking in a restaurant. After this I want to open my own restaurant, which I hope to launch within the next 18 months. I live in south-west London so it would be great to open restaurant somewhere local but there's no reason why I wouldn't look outside of London, too.

Kate’s Sunday Independent’s Food For Thought

2010-04-10T12:11:00.002+01:00

When I was getting married in 1984, my mother June Feeny proudly presented me with a cheese press and a cheese-making book and declared that every dairy farmer should make their own cheese. I took this literally and Beal Cheese was born. Beal is the place where I live at the mouth of the Shannon Estuary. I married a dairy farmer and rearing our four daughters, I developed a cheddar style cheese which I christened Beal.

BEAL CHEESE
The original Beal cheese is a raw milk cheese made lovingly by hand and matured for approximately nine months. A farmhouse cheese is the ideal value added product for a dairy farmer. As the years passed by I refined and modified the recipe to produce the world winning cheese that i produce today.

In the late 1990’s I decided to go organic as GM crops were being introduced into our food chain by stealth by the global food corporations which wish to control our whole food chain.

By going organic I could ensure the provenance of my cheese and help to uphold the reputation that we have in this country as Ireland the food Ireland. We should remember that food production is the one thing that we are good at in this country. We cannot compete on the commodity markets and the value added market is the best route for us. Going organic really transformed the quality and the flavour of the cheese and I found the demand for the cheese growing.

BANKS TOLD ME TO GET A MAN
I then found myself in a dilemma as to how to expand production. I had two daughters in college and I was also putting myself through college doing a Masters in Biomedical Science and so money wasn’t flush. My husband Patrick was also dying from aggressive prostate cancer at the time.

I knew it was a make or break time and so invested what I could spare into trial batches of a new cheese, a handmade, pasteurised cheddar which I made six weeks before my husband died. I have often thought that since Patrick died he has been pulling all the strings to make the cheese a success. The new pasteurised cheese won a silver medal at its first competition at 3 months of age. I then kept it for a further six months before selling it. That following year it won the best new cheese in Ireland award with a silver medal.I knew that I was onto a good thing.

It was then that the banks started slamming the doors into my face. The same banks that would not pass the “Are you smarted than a ten year old” test! It seems that there is no value in a “ woman on her own” or ” I should get myself a partner!” they said. The fact that my cheeses will be in short supply is entirely due to the narrow-mindedness of the banks!

Go on DRAGONS’ DEN
I work in Kerry General Hospital part time and my friend Colette Maguire suggested that I go on Dragons’ Den to get the money that I needed. I had just related my latest bank refusal. I laughed off the suggestion at the time but when attending the Ploughing Championships, Bank of Ireland gave me an application form which I filled in, thinking that at the very least my cheese would get national exposure. Judging by the last few days it certainly has. My time spent in the Dragons den will certainly make a good chapter for my book. I was slightly stunned be the reception that I received from all the dragons. I have to confess that I thoroughly enjoyed the experience.

The Politics of Food
I knew that my business idea was sound as people will always have to eat and that my products were good. In this age of recession people are looking for value for money and many are going back to cooking their own food. What better food to cook than local, seasonal and organic food. So you know what you are eating. So much of our so called cheap food is full of wheat and soya fillers, it has created the first generation of children of children that will die before their parents. We have an epidemic of heart disease and diabetes. By buying less food which is better quality and by making sure it is local, seasonal and organic we can support our ailing agricultural industry. By demanding that all of our food chain is GM free we can further liberate all the family farms of the developing world, which are being pressurised into growing GM crops. We should remember that the global financial collapse could be mirrored by a global food chain collapse if we allow a few Corporations to control the whole show.

I hope for the future that with the help of my Dragons Bobby and Niall that I will make Beal Cheese a leading brand. The three cheeses that I produce cover the whole taste range. Beal mild , Beal handmade mature cheddar, both of these are pasteurised, and the raw milk handmade Beal Cheese.

Rural Ireland needs products like these. I hope to persuade other dairy farmers to go organic so that they can be paid a decent price for their milk, Here in the southwest we are renowned for our grassland pastures, the ideal feed for producing top quality milk for top quality cheese. If you want to learn more about adding value to your Dairy produce or just want to find out more about my cheese please visit me on http://www.beal.ie/.

The birth of a pearl on the Mediterranean Sea: the Movenpick Resort & Marine Spa Sousse

2010-04-10T12:10:00.002+01:00

Movenpick Hotels & Resorts marks a new milestone with the soft opening of the Movenpick Resort & Marine Spa Sousse in Tunisia on March 31, 2010. The Movenpick Resort & Marine Spa Sousse comprises of 618 rooms. This beachside hotel is located in the heart of the city along the lively coastline.

Sousse is renowned for its astounding Mediterranean coastline with sandy beaches, its picturesque old town and year-round mild climate. This vibrant port city is located some 130 km south of Tunis, and Monastir International Airport is a mere 20 minutes’ drive away.

Moreover, North Africa’s largest international airport is already operating in Enfidha, 30 minutes from Sousse. The new resort is situated in a prime location directly on a beautiful sandy beach, in the immediate vicinity of the bustling town centre. A modern shopping mall is a few minutes’ walk away and it’s only a short drive to the 36-hole golf course.

The Movenpick Resort & Marine Spa Sousse comprises 583 spacious rooms and 35 suites with panoramic views over the Mediterranean. Guests will be able to enjoy culinary treats from five restaurants and six bars. One particular highlight is the Marine Spa with its indoor seawater swimming pool, a modern health and fitness club and a wide selection of treatments offered in over 23 rooms and generous gardens. Guests can also choose from a vast programme of sports and entertainment that includes recreation programmes and a lifestyle venue with nightclub.

For the soft opening, parts of the hotel only, will be opened; these areas will be the Lobby Area, Lobby F&B outlets (Tapeo, Breeze, First), the main buffet restaurant, Mosaique, the Sendai Japanese Restaurant, the Aga Cafe, rooms in the south wing (aprx. 280 rooms), the outside heated pool, garden and terrace area as well as the beach.

Clare Leisure Centre Jobs On Way

2010-04-10T12:09:00.005+01:00

The €1.4m redevelopment of a swimming and leisure facility in Shannon, Co Clare, will result in the creation of 18 new jobs. Work has commenced on the redevelopment of the facility, which will include a 25m swimming pool, gymnasium, skateboard park, climbing wall, 2 sports halls, dance studio, floodlit outdoor tennis courts, café, steam and sauna, treatment rooms, and wet & dry dressing rooms.

All the facilities will be accessible for persons with a disability.

Management say 12 full-time and six part-time positions will be created when the facility opens on Saturday July 3rd.

"The closure of the facility in January 2009 left a void for people in Shannon and the wider community in terms of locally accessible leisure facilities," said Centre Manager, Karl Fogarty. "Shannon is County Clare’s second largest town and the new swimming and leisure facility, once completed, will serve a regional population of more than 200,000 people. The creation of 18 jobs will further complement the economic benefits associated with this redeveloped centre for the Shannon area."

Councillor Patricia McCarthy, Secretary of Shannon Swimming & Leisure Centre Co. Ltd. added: "The Shannon Swimming and Leisure Centre will cater for the recreational needs of all members of the local community and also will host summer camps, school tours and gymnastic clubs from the wider Mid West Region. Once opened, the centre will further enhance Shannon town’s status as a great place to live, work and visit. The Leisure Centre works in partnership with Clare County Council and Shannon Town Council, managing both the Tir Na nOg play area and Bring Centre on their behalf."

The estimated cost of the renovation and restoration works, as well as the delivery of new outdoor facilities, will be €1,236,673. The replacement of the Air Handing Unit, Retiling of The Pool and Surround, Fitting out of Kitchen and Lounge Area will cost an additional €135,213.

New Hotel for Point Depot Headed up by Charlie Shiel.

2010-04-10T12:08:00.000+01:00

Hotel Bedrooms:
252 Superior bedrooms (average size room is 28sqm)
All rooms have floor to ceiling windows overlooking inner courtyards or Dublin city
Number of rooms have their own private balconies.
Variety of larger suites on the top floors
Fully fitted disabled and family rooms.

Hotel Facilities for Guests:
24hr gym on 6th Floor
Relaxation room with Steam & Sauna rooms, Indoor and Outdoor relaxation area.
Secure public car parking underneath the hotel.

Food and Beverage Facilities ‐ Public areas
Large open bar area with 10metre long bar, seating for 160 persons with own private courtyard.
Large external dining terrace on 3rd floor with perfect views of Dublin city and overlooking the Point Village square.
Cafe bar area with seating for 60 persons over hanging into the large glass feature atrium.
Bistro restaurant with seating for 140 people.

Conference/Event Capacities
Main function room has a double height feature ceiling with full glazed windows overlooking Dublin Port and Point Village Square. Ideal venue for meetings, events or private functions. Capacity of 230 people.
6 other event rooms with capacity for smaller groups.

Dylan Hotel's Pre-dinner Winner

2010-04-10T12:06:00.003+01:00

Martin Meade, Food & Beverage Manager at the stylish Dylan Hotel in Dublin 4, won the National Cocktail Competition organised by the Bartenders Association of Ireland recently as part of HospitalityExpo in Dublin’s RDS.

This year competition sponsor Edward Dillon & Company put its entire portfolio of premium brands at the disposal of all 44 competitors. The competition was open to all bartenders working in the Republic of Ireland and was divided into four categories: Pre-dinner, Long drink, After-dinner and Fancy cocktail. Bartenders had to create an original recipe using at least one product from Dillon’s drinks portfolio and submit it in advance to their chosen category online at http://www.bartender.ie/.

Martin's winning pre-dinner cocktail, 'Apple Jack', means that Martin will represent Ireland at this year's World Cocktail Competition to be held in Singapore in November. This is the biggest cocktail competition on the planet organised by the International Bartenders Association. Over 50 countries will compete.

Martin developed his passion for making cocktails while working in the 5-Star Steigenberger Europaiser Hotel in Baden Baden, Germany. He returned to Ireland in 1990 and began working at the Bon Appetit restaurant in Malahide. While there he won the Irish final of Martini Grand Prix (later to be renamed the Bacardi Martini Grand Prix). He placed second at the International Martini Grand Prix Final in Budapest, Hungary, in 1993 and was World Irish Coffee Champion in 1999. Afterwards, he was invited to the US to prepare his winning Irish Coffee in front of select clientele to celebrate St Patrick's Day.

Parents can take little steps to tackle obesity

2010-04-10T12:04:00.005+01:00

Research conducted for the ‘Little Steps’ campaign, reveals that eight in ten parents recognise the influence their eating habits have on their children.

The research also revealed that one in three say they have reduced the amount of treats including cakes, crisps, chocolate and biscuits in their household food shopping in the past six months.

One in four children on the island of Ireland is overweight or obese. ‘Little Steps’ is a HSE and safefood campaign which encourages parents to make small changes to improve their children’s diet and increase their levels of physical activity. Parents are role models for their children, so if parents make positive changes in their eating habits and physical activity levels, it is likely that their children will do the same.

Compared with 2008, the research for the campaign has shown that the message is getting through to parents, with an increase in the number aware of the influence of their eating habits on their children.

Dr. Cliodhna Foley-Nolan, Director, Human Health and Nutrition, safefood said, “It is a cause for optimism that so many people are reporting reducing the number of fatty and sugary treat foods in their shopping trolley. Small changes like this can have a significant impact on a family’s health. We all lead busy lives so making time to eat healthily is a challenge, but some planning of meals and shopping can make healthy eating part of the daily routine. The research also revealed that while cost is a barrier to healthy eating, for some people, there was a recognition that by shopping around and being organised it is possible to eat healthily on a tight budget.”

Catherine Murphy, Assistant National Director, Health Promotion, Health Service Executive said, “The fact that parents are recognising the impact of their behaviour on their children is positive. We are hoping this will translate into behaviour changes, where parents introduce small changes into their family’s activity levels such as reducing TV time and taking a trip to the park instead. ‘Little Steps’ like these are easy to introduce into a family routine and most of the steps can be followed without having to spend money on days out.”

The research also revealed that a lack of time or ‘busy lifestyle’ is the biggest barrier to healthy eating for almost one in three people. Focus group research carried out for HSE and safefood revealed that some parents struggle to find time to ensure their children are taking enough physical activity. One in ten people said healthy food is too expensive, and the focus groups also revealed that the cost of undertaking ‘structured’ activities with their children was too high for many parents.

Children need to be active for at least 60 minutes per day and the Health Behaviours in School Children survey revealed over half of primary school age children in ROI did not achieve the recommended level of physical activity. In Northern Ireland, less than a quarter (24%) of 8-12 year olds surveyed take part in the recommended 60 minutes of physical activity a day.

HSE and safefood have developed a ‘Little Steps’ leaflet with ideas for how parents can make practical changes that don’t take a lot of time or money. The leaflet is a useful guide for parents to help families to take the first steps towards a healthier lifestyle together, and includes tips on how parents can make small changes and introduce healthier habits. Examples of small changes could be swapping king size or standard sized treats for snack sizes, or swapping playing computer games with a family trip to the park.

Lots of simple ‘Little Steps’ including shopping, cooking, healthy eating and physical activity tips and ideas are also available from the website http://www.littlesteps.eu/.

Loyd Grossman Pasta Sauce Recall Due to Possible Glass Contamination

2010-04-10T12:02:00.008+01:00

The Food Safety Authority of Ireland has been informed of a recall of Loyd Grossman Tomato and Chilli Pasta Sauce in 350g jars, due to a small number of complaints of pieces of glass in the jars.

The implicated 350g jars carry the Best Before End date of May 2011 and are either batch 9316 or 9317. No other varieties are affected.

Customers are advised not to eat the sauce but to contact Premier Foods Consumer Helpline on 00 44 1406 367968. Retailers are asked to remove any of the implicated jars from sale and contact their supplier.

Starwood Hotels on track to grow portfolio in India 60% by 2013

2010-04-10T12:02:00.005+01:00

Starwood Hotels & Resorts Worldwide, Inc. announced it is on track with plans to grow its existing portfolio of 26 hotels in India 60% by 2013. The news comes as Starwood's President and CEO, Frits van Paasschen, and the company's leadership team, embark on a two week tour of the country to meet with hotel owners, developers and team members.

"India is a key focus of our expansion efforts, in large part, because it is a market that today is relatively under-hoteled," said van Paasschen. "As a point of perspective, consider that India with a population of one billion people has just 100,000 hotel rooms, while New York City alone has roughly 80,000 hotel rooms."

Starwood's legacy in India began in 1973, when its Sheraton brand debuted in Mumbai. The company has since grown the portfolio to 26 hotels under its Westin, Sheraton, Four Points by Sheraton, The Luxury Collection and Le Meridien brands - making Starwood the largest upper-upscale and luxury US-based hotel operator.

Looking ahead, Starwood and its partners have another 15 hotels under development in India - including six Aloft hotels - three of which are slated to open this year. In the process of opening these hotels, Starwood continues to help build infrastructure and create career opportunities. In fact, its new hotel openings from 2007 until the end of 2010 will have created more than 4,000 new jobs.

Notably, India trails only China in terms of future growth numbers for the company within Asia Pacific. And Asia Pacific represents the company's largest growth market.

"Inviting comparisons between India and China can be dangerous, but we do see some commonalities," added van Paasschen. "If you recall, the world believed that China was the place of the future for 20 years before it really saw an economic boom, and we feel the same way about India. All signs and trends we're seeing show us that India in the next 10 years is where you want to be, and we are proud to have established our presence here almost 40 years ago."

In terms of international visitors, India remains a relatively undeveloped travel market, with approximately five million inbound travelers each year, versus China's more than 50 million. However, the rise of India's middle class has led to a notable increase in domestic travel, while the influx of outsourcing contracts - including Starwood's - is expected to create a surge in international tourism.

"India is one of the most promising markets within Asia Pacific, with GDP estimates topping seven percent for the next two years and a consumer market expected to rank as the world's fifth largest by 2025," said Miguel Ko, Chairman & President of Starwood's Asia Pacific Division. "This relatively underdeveloped hotel market is fertile ground for our high-caliber lifestyle brands and we look forward to further establishing our presence here."

Cornell and Hilton Worldwide announce strategic alliance

2010-04-10T12:00:00.003+01:00

The Cornell University School of Hotel Administration (SHA) announced that Hilton Worldwide has become a member of the school's strategic corporate alliance program. "Hilton Worldwide is known for its leadership across the global hospitality industry-including its products, services, technology, and sustainability initiatives-making it an ideal research partner for Cornell," said Joe Strodel, Jr., director of corporate and foundation affairs, SHA. "This alliance with Hilton Worldwide will allow the school to explore new, innovative ways to advance the industry even further."

Under the alliance, Hilton Worldwide will:

- become a senior partner of the Center for Hospitality Research and collaborate with the school on several dedicated research projects;
- become an industry fellow of the Center for Real Estate Finance, which creates knowledge about real estate and the impact of capital markets on commercial real estate;
- place Kevin Jacobs, senior vice president, corporate strategy and treasurer, Hilton Worldwide, on the Center for Hospitality Research's advisory board;
- have a seat on the Center for Real Estate Finance advisory board; and
- sponsor the school's premier industry events, including the Cornell Icon of the Industry Awards Dinner.

"This strategic alliance extends the collaboration between two organizations with names that are synonymous with excellence in hospitality," said Paul Brown, president, global brands and commercial services, Hilton Worldwide. "Cornell and Hilton have strong ties that date back more than a half century when Conrad Hilton purchased the hotel company of E. M. Statler, one of the school's principal benefactors and an industry icon. We are very proud to continue to build on that foundation and expand our historic relationship."

A Mid-Ulster company has announced plans to build a new hotel in Co Antrim.

2010-04-10T11:58:00.005+01:00

Genmark Developments has acquired a 1.5-acre site at George Street in Ballymena and said it was confident the site should get the green light from planners.

A spokesman for the company confirmed it was in "exploratory discussions" with a number of hotel operators with a view to deciding on the best way to develop the location.

One of the options on the table is for a multi-million pound project comprising a 3+ star economy hotel with 72 rooms and office accommodation.

The spokesman described the site as the "gateway to Ballymena" and said he believed there would be strong interest from potential hotel groups. "Our research shows a significant market demand for a town centre hotel capable of catering for the great numbers of business executives who work with local companies and have a requirement for good quality, accessible and value for money accommodation," the spokesman said.

"We are currently in exploratory discussions with a number of operators who have shown an interest in our concept and our preferred option is to identify one organisation with whom we can partner to bring the project to fruition. Ballymena is a thriving town and while there is a range of existing hotel accommodation available we believe our proposition complements what is currently on offer. From the unofficial discussions we have had with public representatives we are also convinced there is a strong appetite for a hotel to be built on this site as it will also act as a magnet for incoming business and tourism traffic," he added.

Genmark said the initial concept drawings would be subject to modification if and when a suitable hotel operator came on board. The company said it planned to make an initial planning application "in the very near future" and would be consulting with a range of statutory and non-statutory consultees as part of the process.

InterContinental Hotels & Resorts equiping concierge teams with Apple iPads

2010-04-10T11:56:00.003+01:00

InterContinental Hotels & Resorts, the world's first hotel brand to offer global destination specific concierge websites and videos, is now equipping its Concierge teams with Apple iPads, starting this week.

As part of a global pilot at InterContinental New York Barclay, InterContinental Buckhead Atlanta, InterContinental London Park Lane and InterContinental Hong Kong, travellers can look forward to receiving enhanced local destination advice from the hotel Concierge teams, guided by mobile, multi-touch, content-rich Apple iPads.

Travellers who have had the opportunity to experience this new service, and those who would like to provide ideas and feedback to aid the future development of this service, are invited to tweet InterContinental at www.twitter.com/WorldConcierge. InterContinental expects the Apple iPad to enhance its Concierge team's interaction with guests in various ways, including:

Enhanced Maps and Directions - Rather than jot directions on a foldable paper map, Concierge teams will be able to provide exact directions, through interactive maps with high-resolution satellite imagery, close-up street views and detailed walking routes.

Video Recommendations - Concierge teams' top local recommendations come to life in destination specific videos, a unique InterContinental feature. The Apple iPad will allow Concierge teams to present these short videos to guests, so they get a clearer idea of selected recommended activities even before they set off.

Instant Booking Confirmations - Concierge recommendations of restaurants, performances and attractions can be clearly illustrated with vibrant images and sharp text, and bookings may be made and confirmed instantly by e-mail.

Simon Scoot, Vice President, Global Brand Management, InterContinental Hotels & Resorts, said: "We have an amazing team of Concierges worldwide, and our Concierges are already engaging with our guests with useful information such as pre-stay e-mails, destination specific Concierge websites, interactive maps and Concierge videos. We are also preparing to pilot state-of-the-art Google Maps technology as well as other enhancements, and the Apple iPad will be a revolutionary way of showcasing some of these features."

BANG Café reopens with Dragon behind it!

2010-04-10T11:54:00.008+01:00

TV Dragon Bobby Kerr has joined with Joe and Anne Barrett to re-open Bang Cafe on Merrion Row. The trio are believed to have bought the lease, name , fixtures and fittings from ACC Bank for around €200,000 and they plan to spend a further €100,000 on marketing. Bang was formerly owned by Simion and Christian Stokes, but closed in January when the owners encountered financial diffficulties. By then it has traded for ten years, had 25 staff and had an estimated annual turnover of €3m.

The new owners plan to continue the business as it was with just a few changes. Joe and Anne Barrrett are siblings of developer Richard Barrett who has an interest in the nearby Town Bar and Grill. Joe Barrett, who will head operations, has worked in restaurants for 20 years.

The management team will include Adrian O'Connor formerly of Elephant and Castle, Simon Barrett ( a nephew of Joe) and Phil Yeung, the former chef de cuisine at Town Bar and Grill.

Guide to Food Law for Artisan Food Producers Available

2010-04-10T11:54:00.004+01:00

The Food Safety Authority of Ireland (FSAI) today published a comprehensive guide to food law to assist artisan and small food producers who have started or are planning to start a new food business.

The publication of the Guide to Food Law for Artisan/Small Food Producers Starting a New Business is timely given that the FSAI has witnessed a marked increase in interest in starting a new food business from members of the public. In 2009, there was a 50% increase on 2008, on the number of enquiries to the FSAI’s advice line asking for information on how to set up a new food business.

To operate legally the food business operator must ensure: that their food business is registered, or approved; that they have a food safety management system in place; that their business has an effective traceability system; that staff handling food have received food safety training; and that they comply with food law. This guide provides concise and clear details on these legal requirements. It also includes simplified summaries on food legislation including:

General food law

Food hygiene

Microbiological criteria

Labelling and marketing standards

Additives, packaging, contaminants and pesticides

Prof Alan Reilly, Chief Executive, FSAI, welcomes the growth in interest from new artisan and small food producers.

“We are seeing a big increase in the number of requests for information on starting a new food business. It is possibly a reflection of the downturn in the economy and people looking for new business opportunities. On the positive side, it is showing that people wishing to take their first entrepreneurial step to establish a food business, wish to do so in the correct manner, seeking the best advice available to them. Our Guide to Food Law for Artisan/ Small Food Producers Starting a New Business provides proactive advice, details of the law governing this area and a checklist on criteria required of them.”

“The responsibility for food safety rests firmly on food industry and this guide provides details on the fundamental requirements for setting up an artisan or small food business, including contact details of the various agencies which can assist in fulfilling a start-up. This will ultimately allow those new to the industry to be self-sufficient in setting up their food business in the correct way, so that they are complying with food safety legislation,” stated Prof Reilly.

The guide is free to download on the FSAI website. Alternatively, any additional queries in relation to setting up a new food business can be directed to the Food Safety Authority of Ireland Advice Line on 1890 33 66 77 or info@fsai.ie.

Positive signs for the hotel industry

2010-04-10T11:51:00.012+01:00

The recession is not quite over. But after almost two years of a downward spiral, PKF Hospitality Research (PKF-HR) recently forecast that the decline in U.S. hotel demand will be over in the second quarter of 2010. Whether that happens in the next few months is yet to be seen, but a long road to recovery is imminent.

There’s one channel, however, that seems undaunted and is growing at a rapid pace again – online marketing. Although PKF-HR’s research shows that RevPAR will drop another 1.1% in 2010, and occupancy will basically remain even, they’re also optimistic that online marketing will continue to grow. Their research shows Internet bookings for the top 30 hotel brands grew by 6.6% in 2009’s third quarter, compared to 2008. With constantly evolving search marketing, increased social media popularity and the advent of mobile marketing, sound strategies will keep direct online bookings on the rise.

Vizergy has also seen signs that point to online revenue growth and economic recovery. Vizergy clients have seen a staggering 49% increase in Website traffic in the first quarter of 2010, compared to the same period in 2009. This significant boost in visibility is seen particularly by the clients fully embracing the online channel, using a full suite of Website marketing services, including search engine optimization, pay-per-click advertising and social media.

“Clients that are most engaged online are seeing the best results,” according to Vizergy President & CEO Joe Hyman. “Those properties that take full advantage of their direct Website, have regular strategic planning sessions and execute their strategies are seeing the most rapidly improving stats.”

Another positive indicator that the travel market is gaining momentum comes from Smith Travel Research. Orlando, one of the most competitive hotel markets in the U.S., saw occupancy rise from 66.8% March 7-13 of last year, to 71.2% the same time this year. RevPAR also increased almost 2%.

Lastly, some more encouraging news came from TripAdvisor’s recent annual family travel survey, which found that 92% of families plan to take at least one vacation this year, up from 88% in 2009, with 33% planning to take both domestic and international trips, up from 28%.

Ritz-Carlton hotels in the ME focus on Saudi Arabia

2010-04-10T11:51:00.006+01:00

The Ritz-Carlton hotels in the Middle East are stepping up efforts to engage travel agents and major corporations in Saudi Arabia starting this year.

To that end, they have collectively appointed Mohamed Halawani as the associate director of sales to be solely responsible for this important source market.

As the Kingdom represents the largest GCC market for The Ritz-Carlton hotels in Bahrain, Doha, Dubai and Sharm El Sheikh, Mr. Halawani’s appointment comes at an opportune time to reach out to Saudi-based leisure and corporate travelers.

“We see tremendously high potential in the Saudi Arabia market for the coming years and our goal is to increase our customer base by at least 15 per cent in 2010,” says Pascal Duchauffour, area vice president, Middle East. “With such an aggressive objective to achieve, the general managers have agreed to engage an experienced sales person such as Mohamed Halawani to be exclusively dedicated to this country on behalf of their hotels’ revenue targets.”

“I am delighted to be representing this group of luxury hotels in the Saudi market,” says Mr. Halawani. “My long term ambition is two-fold: I have to accomplish my revenue goals for the years ahead, and at the same time, I need to raise the awareness of The Ritz-Carlton brand among the top travel partners and companies in the Kingdom ahead of our competition.”

To achieve these goals, Mr. Halawani is already planning starting this month a full calendar consisting of multiple sales calls and road shows, some of which he will be inviting senior leaders from The Ritz-Carlton hotels in the region to accompany him. These events are expected to provide a financial boost to the hotels’ sales targets for the traditionally slower summer months.

Mr. Halawani is no stranger to the Arabic-speaking markets, having been in a senior sales position last year at The Nile Hotel, Cairo which was a Ritz-Carlton-managed property. Prior to that, Mr. Halawani was responsible for all aspects of corporate, MICE and government segments at the Hilton and Conrad hotels in Egypt for more than a decade. He oversaw regional sales teams and was involved in the planning and implementation of key marketing strategies for the 19 hotels for those two brands. An Egyptian national, Mr. Halawani began his hospitality career in the rooms division as a front office clerk at Cairo Sheraton in 1990.

Former Tourism Ireland executive heading up B&B Ireland

2010-03-10T11:41:00.002Z

Carnaross native, Margaret Cahill, is the new chairperson of B&B Ireland, the body which represents over 60 per cent of B&B owners on the island.

Ms Cahill has worked for Tourism Ireland (formerly Bord Failte) for over 40 years and headed up mainland Europe operations for Bord Failte and Failte Ireland since 2000.

One of her first jobs was with Cork Kerry Tourism in Killarney and she then joined Bord Fáilte in New York in 1970, rising to the position of Promotions and Marketing Manager. She was appointed General Manager, Britain, with Bord Fáilte in 1987 and, in September 2000, Bord Fáilte appointed her to head up the mainland European markets, a post she was subsequently appointed to on the formation of Tourism Ireland.

As chairperson of B&B Ireland, she is predicting that 2010 will be a good year for their members and says consumer bookings on their website held their own for 2009, despite a major fall in the national figures.

B&B Ireland is a new body formed from the merger of Town and Country Homes and Irish Farmhouse Holidays. "We are predicting that 2010 business will be on a par with last year and may even rise. We acknowledge the difficult climate, but within B&B Ireland, our operators have been doing better because they can benefit from our joint marketing efforts and advanced online booking systems," she said.

Ms Cahill said online consumer bookings actually rose last year to 4,600 from just under 4,400 in 2008. "We acknowledge that domestic and overseas travel is seriously affected by the economic downturn, but the B&B sector is made up of small businesses which can adapt quickly and survive. Also, despite the fact that people have less money in their pockets, we can offer a good value break and an authentic rural or urban experience and our figures prove that this retains its attractions for Irish and overseas visitors alike."

"The bookings figures are a vindication of our strategy to invest in developing our marketing and IT infrastructure and activities, and training almost 1,000 B&B owners nationwide," she added. Ms Cahill said: "It also affirms our confidence in the B&B product, and the development of activity and packaged breaks, such as walking, angling, gourmet regional foods and farm stays. This is a great start to 2010 for those who own and run B&Bs all over the island, and the local businesses that rely on the tourism they bring to the regions."

Monart second best in world

2010-03-10T11:38:00.001Z

MONART DESTINATION Spa outside Enniscorthy has been in business for only four years but was placed second in the world at a glitzy ceremony on Monday night.

The Spa, owned by Griffin Group of hotels, headed by former All-Ireland winning hurling manager Liam Griffin, came one place off the top at the The Best Spas in the World Awards in the Mandarin Oriental Hotel in London.

The list is compoled by magazine Conde Nast Traveller (regarded by many as the bible of the discerning traveller) and on Monday night Liam Anthony Griffin and Mark Browne from the luxury hotel collected the award.

“I was very emotional when they rang me from London last night,” Liam Griffin told the Echo yesterday. “It is absolutely fantastic and a huge achievement for an Irish tourist product to win such an award.”

Mr. Griffin paid tribute to the over-100 local staff working in Monart saying the award was down to their hard work. “We have 100 people working here from around the area. They are fantastic people and I am so proud of them. It is their achievement.”

Monart is the only Irish based destination in the top ten and one of only two European destinations.

The other, Les Sources de Caudalie in Bordeaux, France, was the one to pip Monart to the top spot.

“It has been a lot of hard work by our team to get this worldwide recognition. If you think that beating Kilkenny in hurling is hard, you should see what we have had to do to get to this position,” Mr. Griffin added.

The former hurling manager also thanked the people of Enniscorthy and Wexford for their generosity and support during the past four years.

“The people around here have been great. We are so grateful for all the support from people. They have kept us motivated and have been so kind to us,” said Mr. Griffin, who was still coming to terms with Monart’s achievement yesterday.

Kerry Foods confirms its status as the most valuable brand in Ireland

2010-03-10T11:37:00.001Z

KERRY Foods has confirmed its status as Ireland’s most valuable brand.

An annual survey of the world’s 500 most valuable brands published this week by Brand Finance, the world’s leading valuation consultancy, confirms the Irish food group has moved up the rankings.

Kerry holds the distinction of being the only Irish brand listed in the Global 500. Next Tuesday its parent, Kerry Group, is due to publish preliminary results for 2009, when it is expected to report higher earnings and improved margins.

Retail giant Wal-mart, whose brand value increased 2% this year, has retained its position as the most valuable brand in the world.

Google has risen in the table from number five to number two, while Coca-Cola extended its advantage over main rival Pepsi.

Technology groups are also among the Top 10, with IBM at number 4, Microsoft at 5 and HP at 9.

GE and Toyota complete the top 10. Suffering most were non-essential sectors like airlines and retail.

Of the Top Five airline brands, only Singapore Airlines, which came out top in that sector, climbed the table. The biggest airline dippers were Japan Airlines, American Airlines and British Airways, down 181, 169 and 117 places, respectively. In the retail sector with the exception of Wal-mart, the picture remains "grim", the report said. The only other retailers to climb in the top 10 retail brands were the Wal-mart owned ASDA, up from 107 to 80; H&M, which rose from 146 to 93 and Home Depot, which is up from 24 to 21.

McDonald’s remains the second most valuable retail brand, despite slipping from number 12 to number 17 in the Global 500.

Tesco, listed in the food rather than the retail sector, saw its value rise by 26%.

Of the new brands, the BlackBerry appears in the Global 500 for the first time, while Apple has climbed from number 27 to 19 with a 45% increase in its brand value.

Property Group Scoops £35m Hotel Contract

2010-03-10T11:36:00.002Z

Belfast-based developer Deramore Property Group has been awarded the construction contract on a £35m hotel development on Edinburgh's iconic Princes Street.

Deramore has signed-up Gilbert Ash contractors for the construction contract which involves the partial demolition of existing listed buildings, to make way for a new 30,000 ft flagship retail store for New Look, arranged over basement, ground and first floors.

The five storey upper floors will accommodate a 97 bedroom hotel for Whitbread-owned Premier Inn which boasts spectacular views over Edinburgh Castle.

The development will be a welcome addition to the west end of the city’s famous Princes Street.

Cameron Walker, Director at Archial Architects, said: "This development is the first on this part of Princes Street for many years and is set to provide an excellent new building to complement the Council's 'String of Pearls' concept."

Deramore Property Group's Darren Lonergan said: "Despite the challenging economic times, we look forward to working closely with Archial, our design team along with Gilbert Ash and to deliver this exciting development for our tenants."

The strip out of the retail areas of the site at 121-123 Princes Street began in December, with the main contract and partial demolition of the existing buildings due to start this month.

The development will take two years to build and is set to open in 2012. The scheme is expected to create more than 100 jobs during construction and up to 200 more jobs for retail and hotel staff once it is open.

Another AWARD again for the 5* Hotel Europe & Resort

2010-03-10T11:35:00.003Z

The ESPA at The Europe wins Residential Spa of the Year

ESPA at The Europe Hotel, Killarney is the winner of „Residential Spa of the Year‟ at the prestigious Professional Beauty Awards held at the five-star Hilton Hotel, London last night (9/3/10). Over 550 beauty professionals gathered to recognise the best in the beauty, nails and spa industries in the UK and Ireland, organised by Professional Beauty Magazine.

The “Residential Spa of the Year‟ category was open to any hotel or residential spa in the UK and Ireland. Once nominated and shortlisted each spa was visited by a member of the magazine‟s editorial team, reporting back to the judging panel, and was also „mystery shopped‟. The Judging Panel considered a range of criteria, from customer service to commercial vision, and pro-active marketing to tailor made treatment packages.

“We are delighted to have won yet another prestigious award,” said Michael Brennan, General Manager of The Europe. “We were up against the very best in the business, at a very trying time. But fortunately, in the words of the organisers: „When the going gets tough, the tough cleanse, tone and moisturize!‟”

ESPA at The Europe Hotel and Resort was also recently awarded Best New Spa at The Irish Beauty Professional Awards 2009, and Best Spa Design at The Hotelworld Global Hospitality & Design Awards 2009. This latest award brings the tally for this stunning hotel to nine in the past year, having already received Best Overall Hotel - Hospitality Ireland Awards 2009 and Best Five Star Hotel - Hotel & Catering Review Gold Medal Awards 2009.

Opened in August 2008, the stunning three-storey, 55,000 sq ft ESPA at The Europe Hotel and Resort is uniquely situated and every aspect of the spa has been designed to provide a genuinely holistic and restorative experience. The only branded ESPA in Munster and one of the biggest in Ireland; it is the jewel in the crown of The Europe. No expense was spared to create an elegant reception with an external deck overlooking a beautiful sunken garden, sixteen treatment rooms with ritual chairs and feature showers with daylight, a VIP treatment suite with private changing facilities, couples shower, couples laconium, large infinity bath and private internal/external relaxation area, two express beauty rooms, a manicure/pedicure area, sumptuous lounge waiting area and a dark relaxation room with reclining loungers with built-in reading lights, personal headphones and juice bar.

For further information visit TheEurope.com

Chef recognized for top food in Northern Ireland

2010-03-10T11:33:00.001Z

The food in Northern Ireland has been recognised as among the best in the UK, after one chef in the country was nominated for Chef of the Year. Roland Graham, who works at the Merchant Hotel in Belfast, has made it to the shortlist of the British Culinary Federation's competition for 2010.

The cook will battle it out against nine other chefs to show that his food in Northern Ireland is better than across the rest of the UK. In the final cook-off, each competitor will have to create a starter, a main which includes a saddle of lamb and a dessert. If Mr Graham is the lucky winner he will take home £2,500 and the title.

The quality of the competitors has been praised, with Peter Allen, managing director of Aubrey Allen, which sponsors the competition, saying: "It is so good to see so many talented young chefs, although I do not envy the pressure that they will experience or the task of the judges in deciding which one should be awarded first prize."

The Merchant Hotel serves a range of food in Northern Ireland, from its bar food to the more formal Great Room Restaurant

New Theatre Opens Its Doors with 'Swan Lake'

2010-03-10T11:31:00.002Z

A STAR-STUDDED audience was recently treated to an elaborate performance of Swan Lake by the Russian State Ballet and featuring Bolshoi dancers as the new Grand Canal Theatre opened its doors. President Mary McAleese was the guest of honour at the first of seven sold-out shows in the €80 million theatre which is located in the heart of Dublin’s docklands. “It’s been nine long, hard years but we think tonight it has been worth it,” said project developer Harry Crosbie.

Dublin's Grand Canal Theatre, designed by Daniel Libeskind.

U2 manager Paul McGuinness said the 2,000-seat theatre would bring shows that previously could not have come to Dublin and would transform the docklands area. “The current U2 tour wouldn’t fit but I am sure we will be on that stage sooner or later,” he said. Among the well-known faces from the world of film and music at the gala opening were director John Boorman, actor Brendan Gleeson, writer and director Rebecca Miller, singers Paul Brady and Christy Moore.

RTÉ broadcaster Gerry Ryan said the theatre was planned during the boom so opening “in the midst of end of world” was a “fantastic success story”. Fashion designer John Rocha said it was “a great day for Ireland”. The new venture also got the seal of approval from entrepreneur Bill Cullen who said it was “fantastic”. Many broadcasters also attended the event including Gay Byrne, Kathryn Thomas, Colette Fitzpatrick and Anne Doyle.

Also present was architect Daniel Libeskind who designed the theatre which has seven bars, a rooftop terrace, a full orchestra pit and excellent technical and backstage facilities. Soloists from the Bolshoi ballet company also featured in last night’s performance which included between 15 and 20 changes of scene. Some 120,000 tickets have been sold to date for a variety of performances including Andrew Lloyd Webber’s musical Whistle Down The Wind.

Irish hotels cheapest in western Europe

2010-03-10T11:27:00.001Z

IRELAND’S HOTEL room prices were the lowest in western Europe last year following a 21 per cent fall in prices, according to a new hotel price survey.

The Hotels.com price index found the average price for an Irish hotel room last year was €80, compared with €101 in 2008. This was the steepest fall in hotel prices by any western European state for this period.

Ireland’s hotel rooms were the fourth cheapest in Europe last year after the Czech Republic, Hungary and Poland. Overall, European prices were down 13 per cent on average, while global prices fell by 14 per cent. Dublin hotel prices fell by 23 per cent, making it one of the least expensive capital cities.

The Hotels.com index tracks the real prices paid per hotel room rather than the advertised rates. It is based on prices paid by its customers for 94,000 hotels across 16,000 world locations. Most, but not all, room prices exclude breakfast. The survey includes hotels from two to five-star quality.

Dublin hotel room prices averaged €76 last year, down from €98 in 2008. This compared with €113 for Paris, €112 for London and €105 for Rome. Of the Irish cities and towns surveyed, Killarney was the most expensive with an average room price of €106. This was more expensive than hotel rooms in Barcelona, Munich and Madrid. Waterford was ranked as the least expensive city in Ireland, with an average room price of €61 last year. Prices in Cork and Limerick fell steeply last year. Cork hotel room prices were down almost a third year-on-year to €77 from €111, while in Limerick prices fell 17 per cent to €63.

Séamus MacCormaic, marketing management director at Hotels.com, said the slide in Irish hotel room prices had continued in the early months of this year. “The environment is obviously extremely challenging, but the outlook for this year is not quite as extreme as it was for 2009.” He said Irish hotel rooms were one third cheaper than they had been 18 months ago.
Mr MacCormaic said the work of the National Asset Management Agency (Nama) could remove some hotels from the sector in the coming year, and sterling fluctuations could make Ireland a more attractive destination for British travellers.

The index found that Monte Carlo was the world’s most expensive city for travellers last year, with a hotel room averaging €177 per night. Abu Dhabi had an average room price of €164, while Geneva came in at €163. Moscow and New York completed the list of the top five most expensive cities to stay a night in last year. Rio de Janeiro was the only city in the 10 most expensive cities to show a price rise. Its average price rose by 12 per cent to €137 last year.

David Roche, president of Hotels.com Worldwide, said the latest index brought prices back to levels not seen since 2003. “Despite some possible first signs of hotel prices recovering in Europe and the US in the last quarter of 2009, the promotions and great value look set to continue for some time yet.”

Kids survey finds Kerry top for family-friendly hotels

2010-03-10T11:26:00.001Z

KERRY has emerged as the county which leads the way in terms of family-friendly hotels, a survey has found.

Four hotels from the county feature in a new top 10 list of family-friendly hotels as voted for by more than 2,000 readers of 4kids, a free children’s activities guide for families in Ireland.

The manager of the Falls Hotel and Spa in Ennistymon, Co Clare, said he was delighted to be included in the list.

"Our hotel is ideal for families, due to the large grounds, tennis court, leisure facility, large family rooms, self-catering options and value for money and we are absolutely delighted that parents in Ireland have recognised this," said Michael McCarthy.

According to the survey the 2010 top five family friendly attractions in Leinster were Dublin Zoo, Belvedere House Gardens and Park, Mullingar, Co Westmeath; National Aquatic Centre, Bray, Co Wicklow, Newgrange, Co Meath and Lullymore Heritage and Discovery Park, Rathangan, Co Kildare.

The 2010 top five family attractions in Munster are Fota Wildlife Park, Co Cork, Crag Cave, Co Kerry, Bunratty Castle and Folk Park, Co Clare, Aillwee Cave, Co Clare and Aquadome, Co Kerry.

4kids has also asked readers to vote for their 2010 favourite family supermarket.

While all of the major supermarkets were nominated by readers in the new category of favourite family supermarket, it was Tesco who secured the most votes.

4Kids, an independent publication run by Ms Finnan and her sister, Christina Iden, is based in Limerick.

There is a summer and winter edition of the 4kids magazine covering Munster, Leinster and Dublin.

The sisters also have a website, http://www.4kids.ie/, that has an up to date what’s on guide.

A new age for Ireland’s B&Bs after 40 years of rivalry

2010-03-10T11:24:00.003Z

Ireland’s B&Bs have stepped into a new age of marketing savvy and solidarity

Long a mainstay for budget prices and homey accommodations, Ireland’s B&Bs have stepped into a new age of marketing savvy and solidarity. Instead of categorizing themselves into two rival organizations and web sites (Irish Town & Country Homes vs. Irish Farmhouse Holidays), all of the member homeowners voted recently to consolidate into one organization and a new web site – B&B Ireland (http://www.bandbireland.com/).

Rathmore House, Baltimore, Co. Cork

This new web site is a portal for information and bookings for town and country homes and farmhouses all over Ireland at one source. No more checking out the Town & Country Homes web site and then comparing it to the Farmhouse Holidays web site. The new web site enables visitors to search by county, city or town, and currency. It also points to “Special Offers,” currently ranging from discounts to 3-nights-for-the-price-of-2 deals.

The average night at a B&B with full Irish breakfast costs around $50 (35 euro) per person, still a good deal, and an even better deal when you pay for two nights and get to stay three. In the 40-plus years since Ireland introduced the B&B concept, a lot of progress has been made in the sector. The idea was first floated by representatives of the then-Bord Failte (now Failte Ireland/Tourism Ireland). The tourism officials suggested to a few farmhouse owners, led by Nancy Fitzgerald of Knockraha, Co. Cork, that they take paying guests to make extra money and to ease the shortage of hotel rooms as tourism to Ireland began suddenly to swing upward in the late 1960’s. Nancy agreed to give it a go, and rounded up a dozen or so farmhouse owner friends.
The experiment worked smoothly from the start except for one factor – the farmhouse owners found it difficult to charge for their rooms. In a land known for its hospitality to strangers, the concept of actually charging a guest had to be learned. The agreed rate was then 2 Irish pounds (about $5).

Once they began to see the income, the farmhouse women soon found it easier to accept the money – and American visitors all felt they were getting a bargain and a friendly place to stay as well. The number of farmhouse B&Bs mushroomed and soon found competition from a rival group – Town & Country Homes, led by another astute Cork home owner, Angela Muckley of Bantry, Co. Cork. What started in Cork soon spread all over Ireland and today there are more than 1,100 registered and approved B&Bs and self-catering options – all bookable on the new BandBIreland.com website.

Health warning as 98% of all chicken has dangerous bug

2010-03-10T11:22:00.001Z

Campylobacter infections can cause acute gastroenteritis with diarrhoea and vomiting

Food Poisoning
NEARLY all chicken produced in Ireland is contaminated with a dangerous bacteria, according to a new EU study.

The situation is so bad that retailers have been urged to package chicken in special leak-proof bags to reduce cross-contamination. It also emerged that the outside of chicken packaging and supermarket shelves are being contaminated with the bacteria, campylobacter, due to leakage.
The level of incidence in Ireland was 98pc -- nearly one-third higher than the European average, according to the European Food Safety Agency.

The agency said Irish chicken had the second-highest incidence of campylobacter among 26 EU countries in 2008. Campylobacter infections can cause acute gastroenteritis with diarrhoea and vomiting, and can be life threatening in the elderly and the very young.

The agency said that across the EU, an average 76pc of chicken they tested at slaughterhouses in 2008 was infected with campylobacter. All chickens it tested in Luxembourg showing positive for campylobacter. But only 4pc of Finnish chickens had the bacteria.

It is now the number-one cause of food poisoning in Ireland, with 1,758 cases in 2008 and provisional data showing 1,823 reported cases in 2009.

Prevalence
A recent Food Safety Authority of Ireland (FSAI) survey also examined the prevalence of campylobacter on the surface of chicken packaging. The FSAI report, which is currently being finalised, highlights that 13.2pc of the external surface of chicken packaging and 10.9pc of the surface of retail display cabinets were contaminated with campylobacter.

They found less contamination (2.1pc) on packaging designed to prevent leakage, by comparison with conventional packaging (18.9pc). Campylobacter is a naturally occurring bacterium found in the intestinal tract of livestock and poultry. The danger from the bacteria can be removed by thoroughly cooking the meat.

The chief executive of the FSAI, Prof Alan O'Reilly, said the findings of both studies would feed into a campylobacter control programme in Irish chicken, currently being worked on by the agency and the Government. He reminded caterers and retailers of their legal obligation to use good hygienic practice to prevent cross-contamination.

The FSAI asked the Irish retail sector to source chicken products from producers using leak-proof packaging -- or to provide customers with specific bags to prevent leakage. The Irish Farmers' Association would not comment on the findings of the survey last night except to say that "consumers should continue to prepare and cook chicken as they would always do -- and if they do that there's no cause for concern".

Star chef points the way

2010-03-10T11:18:00.005Z

Master chef Johann Lafer is a virtuoso in the kitchen – and with modern technology too. At his cookery school the TV celebrity adopts a high-tech approach to make things easier in the kitchen with the touchless iPoint-Presenter.

Venison from the Sonnwald Forest, Tahitian vanilla, orange blossom salt – Johann Lafer uses only the finest ingredients in the dishes he prepares.

The Austrian star chef also chooses the best-quality equipment for his Table d’Or cookery school in Guldental near Bad Kreuznach. The dining area boasts a special technological highlight. A 70-inch Full-HD-display which can be operated just by pointing a finger. When Johann Lafer wants to present the menu sequence to his pupils, call up a short film, play music, change the lighting mood or show pictures of meals, a brief movement of the finger is enough to start the selected program.

This is possible thanks to technology from the Fraunhofer Institute for Telecommunications, Heinrich-Hertz-Institut, HHI. The researchers in Berlin have developed a computer control system which is operated by gestures. "The iPoint Presenter consists of two digital cameras which register the movement of the finger and transfer this to the computer. Our software calculates the 3D coordinates of the finger from the video data and recognizes simple hand gestures in real time," explains HHI scientist Paul Chojecki. The recognition device about the size of a keyboard is housed in a drawer on the front of the large dining table. When the drawer is opened, the gesture recognition system automatically switches on. "The iPoint Presenter tracks the finger and the cursor moves on the display as if worked by an invisible hand. To open a program you just keep your finger pointing at the relevant button," says Chojecki.

At this year’s CeBIT (in Hall 9, B36) visitors will be able to try out the gesture control system for themselves. It can also be used to operate lights and domestic appliances and therefore fits in nicely with the trade show’s keynote »Connected Worlds« theme. The researchers are now working on new applications. Chojecki: "As the interaction takes place without anything having to be touched, the system is ideal for scenarios in which contact between the user and the computer needs to be avoided, such as in operating theaters." In collaboration with medical technology company Storz the engineers are developing an innovative operating theater control system.

Local chef at the 2010 Olympics

2010-03-10T11:06:00.002Z

Sooke Chef Mike Greer, left, is working at the Olympic Athletes’s Village dining tent with Michael Smith, an Iron Chef on the Food Netwrk.

Chef Mike Greer has been snapped into another type of reality — one where the cooking never stops. He is involved in the preparation of 70,000 meals a week, 12,000 meals a day at the Olympic Village dining tent in Whistler. Greer took on the gargantuan effort of feeding the 2,600 Olympic athletes after getting a leave of absence from his job at Buffy’s Pub in Sooke. He started on January 31 and will end his shift on March 21, after the Paralympic Games. The dining tent is open 24 hours a day. “It’s definitely an opportunity of a lifetime, remarkable to be a part of something this big,” said Greer by phone from Squamish. “I’m stoked about it.” Greer took on the two-month gig through his friend Chef Bill Pratt.

The two men met each other in Edmonton while working as chefs for the Canadian Armed Forces in the 1990s. Greer is now retired from the armed forces. Preparing food for so many is an intricate puzzle, where all the pieces have to be in place to make the effort run smoothly and efficiently. Greer will not be at a cooking station but is the chef in charge of receiving stores and rations and organizing the mountains of food so they are easily available for those doing the cooking. He is meeting people from all over the world, including foodies from as far away as Australia, Great Britain and all across Canada. Those from the further reaches of the globe are paid employees, while the volunteers are from areas closer to Whistler.

"That in mind, one tends to forget that there’s a whole other world out there. Surrounded by so many new people, from all over the world, is rejuvenating and soul cleansing. It snaps you out of reality in a good way,” states Greer on his blog spot. (http://billandmike.blogspot.com/).

On board for the Olympics is Iron Chef Michael Smith, a popular chef on the Food Channel. “I talk to Michael everyday,” says Greer. “He’s a super nice guy, what you see on TV is what you get. He’s a great motivator, a personable person.” Greer said Chef Michael Smith is using Greer and Pratt’s blog to send messages to his son Gabe. It is also being viewed by many of Smith’s fans from the Food Channel.

Smith is the head chef for the entire operation and is a transplanted American from New York who has been living in Prince Edward Island for the past 17 years. Greer was relaxing in his accommodations aboard the cruise ship Mona Lisa, anchored off Squamish, before the start of his 3 p.m. to 2 a.m. shift when he spoke to the Sooke News Mirror. The 44-year-old ship is home to half of the staff at the athlete’s village, the remainder stay in Whistler.

He said the ship was “very nice” and complete except for the entertainment and the swimming pool. Each day when Greer heads to work he has to take a bus, as walking and taxis are not allowed. The security is quite intensive and he passes through two security checkpoints on the way to work and is also checked on board the ship and at the Athletes Village.

Will he be taking in any of the games? Greer said his working partner Becky has tickets in Whistler for the biathlon on February 16 and he will take the day off to attend. Greer extols the beauty of Southern Vancouver Island and is busy promoting Sooke every chance he gets. He said his job at Buffy’s is never boring, and he enjoys the customers. “It’s a great spot to work too,” he said. Mike and his wife Lynne and daughter Tara and Christina have lived in Sooke since 1996 when he retired as a chef from the armed forces.

He has been managing Buffy’s Liquor Store for Jay and Fiona Ryan for the past four years. Greer says the Olympic experience is, “definitely quite the privilege.”

Kerry wins prestigious European entrepreneurship award

2010-03-10T10:58:00.002Z

Kerry has been awarded the prestigious title of European Entrepreneurial Region of the Year 2011 at a ceremony hosted by the EU Committee of the Regions (CoR) in Brussels today.

We are delighted that Co Kerry has received this award. It is recognition of the vision, hard work and partnership approach by IT, Tralee, Shannon Development, the County Council and Kerry thriving entrepreneurial community, said County Manager Tom Curran.

Kerry now has an international reputation as a hub of innovation and enterprise and we are confident that the county can be a role model for Ireland economic recovery.

The European Entrepreneurial Region (EER) award is designed to identify and reward EU regions with outstanding entrepreneurial vision and to encourage local and regional authorities to do more to promote small business across Europe. Kerry was one of just three regions in all 27 EU states to receive the accolade, along with Brandenburg, Germany and Murcia in Spain.

Launched in October, the EER award is open to every region in Europe, regardless of its size, population and wealth. Applications were sought from all over Europe and the successful submission that won the Award was made jointly by the Institute of Technology, Tralee and Shannon Development, who share a joint campus at Kerry Technology Park. Kerry was selected based on the quality, efficacy and long-term success of its entrepreneurial vision.

Celebrity chef's new restaurant hit by hiccups

2010-02-04T19:11:00.002Z

The return of celebrity chef Conrad Gallagher to the world of Irish cooking has been delayed by a day after his new restaurant failed to open on time yesterday.

Due to open at lunchtime yesterday, Salon de Saveurs on Dublin's Aungier Street remained closed to the public last night. However everything at the new eaterie, now rescheduled to open later today, looked in place with tables set out for dinner.

It was a testament to the hard work of the 38-year-old chef and his staff because when the Irish Independent called to Salon de Saveurs earlier yesterday, it found the restaurant without furniture and a menu from Darwin's -- the restaurant which previously traded on the premises -- on display outside.

Gallagher himself was friendly and upbeat, vowing to get the job finished. "We've had calls all day from people making reservations. We would hope to have people in here by the end of the day," Gallagher told the Irish Independent. However, it was not to be as the only visitors to the chef's new establishment during what should have been his first day were suppliers delivering food.

A source at the restaurant last night blamed the delay on last minute "hiccups" but promised the restaurant would be open tonight. Ten years ago, Gallagher was the most celebrated chef in Irish cooking with two Michelin stars under his belt at age 27.

There followed a high-profile court case in which he was acquitted on a charge of theft of paintings, and a period in South Africa which ended when he was declared bankrupt there last summer.

Simplicity
Returning to Ireland, Gallagher said he didn't flee South Africa to escape business problems, but decided to move home to put his two children into Irish schools. Gallagher said his previous business problems taught him simplicity is best.

He said: "This new restaurant, I'm going to run it as my own shop. Run it tight and keep everything small, the overheads are low and hopefully creativity and the uniqueness of my cooking will prevail, that's what I'm hoping for."

Chef walking on air at Michelin star success

2010-02-04T19:09:00.003Z

The House at the Cliff House Hotel in Ardmore, Co Waterford, joins elite of Irish restaurants.

A HOTEL RESTAURANT which has been open less than two years has won a coveted Michelin star. The House at the Cliff House Hotel in Ardmore, Co Waterford, is the only new Irish entrant in this year’s guide which will be published next week. The restaurant’s Dutch-born head chef Martijn Kajuiter said he was “absolutely stunned” to be informed by The Irish Times that The House had joined the elite of Irish restaurants.

“It is a great surprise. I never expected it. It is a new hotel. I just arrived in Ireland in 2007, the hotel opened in 2008, it has been a very rocky road,” he said.

A three-course meal at the hotel costs €65 a head and it has a policy of sourcing its produce locally. Much of it is grown in the restaurant’s own garden in Youghal, Co Cork. The menu includes locally caught sole and cod and game from the nearby Ballynatray Estate. Mr Kajuiter said he took the job as head chef because no Irish chef was up for the challenge of using only local produce. He cited the example of his smoked salmon starter, which is smoked at the table under a glass dome and served with locally grown radish.

“I try to work with 100 per cent Irish produce. In the end they had to look further than Ireland and came up with me,” he said.

The award is also good news for the hotel’s embattled owner Barry O’Callaghan, in a week in which he has said he and fellow investors have lost millions in the Education Media and Publishing Group (EMPG), the US publishing company where he is the chief executive.

Mr O’Callaghan spent years redeveloping the hotel in Ardmore Bay before it reopened in May 2008. “As in any business, it is all about the team. Martijn and his team are super people, highly talented and most deserving of this star,” he said.

The restaurant is closed for most of January and will reopen in February.

The House is one of only six Irish restaurants with a Michelin star. Patrick Guilbaud in Merrion Square remains Ireland’s only two-star restaurant.

Chapter One, L’Ecrivain, Thornton’s and Bon Appetit in Dublin and Deanes in Belfast all retain theirs. Mint in Ranelagh, which had a star, closed last year.

Clontarf Castle Hotel, Dublin, Recognized for Excellence

2010-02-04T19:07:00.006Z

Clontarf Castle Hotel, Dublin was amongst a group of twenty tourism establishments honoured at the Fáilte Ireland Optimus Awards held today in Galway.

Clontarf Castle Hotel received the top level award (European Foundation for Quality Management Award Level 4) for special recognition for its ongoing commitment to continuous improvement and business excellence.

The Optimus programme, developed by Fáilte Ireland, aims to help tourism establishments – including hotels, restaurants and visitor centres - achieve excellence in every aspect of their business by providing a practical approach to improving the quality, value and delight that visitors experience during their stay in Ireland.

Speaking today, Chairman of Fáilte Ireland, Redmond O’Donoghue congratulated the award winners –

“This year we have twenty winners who are receiving recognition for their commitment to quality through the Optimus programme. Today’s recipients are located throughout the country, representing twelve counties in all, and reflect well on the tourism industry’s willingness to embrace change and innovation towards self-improvement. I would like to commend your willingness to take on Optimus at a challenging time for tourism. This demonstrates your ability to embrace challenges and deal with them proactively. For our part, we in Fáilte Ireland are committed to working with you and others in the industry to overcome the challenges posed by the current economic climate. Indeed, 2010 will see us enhancing our level of practical business support offered to tourism enterprises". He continued: - “The EFQM Recognised for Excellence Level 4 award is synonymous with the highest standards of quality management. The evident drive, commitment and achievement of the team at Clontarf Castle Hotel are very clearly demonstrated by this award. They deserve to be proud of the results they have delivered in raising the profile of quality management within the Irish tourism industry.”

The ‘Optimus’ programme is a national quality standard and business improvement tool for the Irish tourism industry with an emphasis on business improvement. The programme helps enterprises understand their performance and then assists them in establishing priorities around making continuous improvement.

Tony Lenehan, Head of Food, Hospitality and Standards at Fáilte Ireland stressed the importance of Optimus in the current trading conditions. “I would like to congratulate all twenty businesses on their achievement. Not just on the accolade that they have received today but on their business acumen which has seen them embrace a management framework that brings tangible business benefits. These twenty achievers have undergone a full assessment based on the Optimus framework. This assessment confirms the performance of these organisations and their ability to embed the principles of continuous improvement across their business while transforming these principles into tangible results.”

Clontarf Castle Receives Optimus Award, pictured were (l. to r.): Redmond O'Donoghue, Chairman, Fáilte Ireland; Deirdre Fitzsimons and Mark Long, Clontarf Castle Hotel

New Waterford drinks company launched

2010-02-04T19:06:00.003Z

Le Black Coq is a brand of premium vodka designed for today's demanding market and modern tastes. A local Waterford company is behind this exciting brand. A dream has become a reality for Waterford lady Caroline Fitzgerald and her husband Stéphane. They both have spent the last couple of years researching and developing the drinks.

Le Black Coq has now launched three of their products on the market: Le Black Coq premium vodka, Le Black Coq – PINK, Le Black Coq – BLUE.

These drinks made their appearance on the Waterford scene this Christmas. They have been promoted at various bars and nightclubs around town including Revolution and Escape John St; Waterford.

The company expects the brand to be a huge success. At present the drinks are produced and bottled in France but the company will begin to produce and bottle the products at House Of Donohoe, Waterford in the New Year. Le Black Coq will now focus their attention on the international market. This will be great for the area as employment can hopefully be maintained.

The drinks that Le Black Coq produce are modern and full of attitude. The Pink vodka is a sensual blend of premium vodka bursting with exotic fruits, leaving your taste buds begging for more. A favourite with the ladies. The Blue vodka is the ultimate experience in Blue. Hints of apple, pear and grape, blended with premium vodka. The premium vodka is distilled 5 times from wheat grain and pure spring water. Le Black Coq has skilfully blended this super premium vodka to bring you an exceptional smoothness and taste.

Enjoy these drinks as COQ-Shots, or in your favourite COQ-Tail or straight up on ice mixed with lemonade. But none of the Coq and Bull! Don't make a coq of yourself. Drink responsibly. Visit http://www.drinkaware.ie/.

Food safety breaches rise 17% with 34 closures

2010-02-04T19:05:00.002Z

There was a 17 per cent increase in food safety breaches by shops and restaurants last year, according to the Food Safety Authority of Ireland (FSAI).

Some 34 businesses were ordered to close for a period because of breaches of food safety legislation, the same number as in 2008. Thirteen businesses were ordered to stop selling certain foodstuffs because of a risk to food safety, more than double the six prohibition orders issued in 2008. The number of improvement orders issued also rose, from six to seven.

In total, 54 enforcement orders of various kinds were issued by environmental health inspectors, up from 46 the previous year. The authority said it was unacceptable that some businesses were continuing to breach food safety laws and warned all food business operators to place robust food safety measures and hygiene practices at the top of their agenda for the new decade.

FSAI chief executive Dr Alan Reilly said the figures were disappointing. “The same recurring, but easily preventable, faults continue to contribute to the closure of food businesses and this must be addressed by food business operators.”

Last month, one closure order was served on Ben Super Food Store, Phibsborough Road, in Dublin 7, and one improvement order was served on Murrays Foodstore and Post Office, Dromina, Charleville, Cork.

The following food businesses were successfully prosecuted: Spar, Pearse Square, Ballyphehane, Cork; East Ocean Restaurant, Main Street, Charleville, Cork; The New Leaf Restaurant, 1-2 High Street, Tallaght, Dublin 24; and Giovanni Take-Away, Main Street, Oranmore, Galway.