BAILEYS EURO TOQUE CHEF OF THE YEAR NAMEDA

23-year-old chef, Peter Everett from Waterford Castle Hotel, emerged successful to claim the Baileys Euro-Toques Young Chef of the Year 2006 award. The winner, who is employed as a Sous Chef, previously worked at several well-known Dublin restaurants including Chapter One, Bang and the Clarence Hotel, as well as Restaurant Les Muses in Paris.

The competition, which is in its 17th year, is designed to find the countrys best chef under the age of 25.Among the many tasks set by the judging panel was the preparation of a five-course gourmet banquet for 130 guests.

The other four finalists, who all received a prize of 250, were :

John Vahey, The Riverfront Hotel, Virginia, Co Cavan
Christopher Molloy, LEcrivain, Baggot Street, Dublin
Stephen Holland, Castle Leslie, Glaslough, Co Monaghan
Andrew McFadden, Rosso Restaurant, Dundalk, Co Louth

HOTEL MANAGER OF THE YEAR ANNOUNCED AT IRISH HOSPITALITY INSTITUTE FOUNDERS BANQUET & HOSPITALITY AWARDS 2006

The 2006 Irish Hospitality Institute Hotel Manager of the year is Nicky Logue, General Manager of Fitzpatricks Castle Hotel, Killiney. This is one of the most prestigious awards in the Irish hospitality industry and was announced at a gala ceremony in the magnificent setting of the Four Seasons Hotel, Dublin. The Awards were presided over by Douglas Jordan FIHI, President, Irish Hospitality Institute.

Other Award Winners Include:

Robert Bell
Catering Manager of the Year
Galway Bay Hotel, Galway city

Triona Brangan
Human Resources Manager of the Year
Mount Juliet Conrad, Co. Kilkenny

Eilan Hynes
Young Manager of the Year
Kellys Hotel Rosslare, Co. Wexford

Josephine Matthews
Graduate Manager of the Year
Gresham Metropole Hotel, Cork City

Caterassist congratulates all the award winners!

STRONG PRO-TOURISM BUDGET HAILED BY HOTELS PRESIDENT : VAT MEASURE A MAJOR BOOST FOR BUSINESS TOURISM

Allowing VAT refunds on hotel costs for conference visitors gives an enormous boost to marketing Ireland and in gaining a greater share 40 billion global conference market. This positive change in the treatment of VAT on business expenditure in hotels puts Ireland on a more even playing field with other EU countries when competing in the business tourism market.

"It will ensure Ireland is successfully positioned as one of the key locations on the international conference map", says Annette Devine, President, Irish Hotels Federation (IHF) in response to Budget 2007. "We await the details of this measure in the Finance Bill. This progressive VAT measure will also be a major asset in promoting Dublin as a major international conference destination when combined with the expected shortly to be announced definitive completion date for the national conference centre in Dublin", says Ms Devine.

The IHF also acknowledged the 1% cut in the top rate of personal income tax and the raising of tax credits and tax bands. It suggests that these measures will contribute to maintaining the level of domestic disposable income which is so important in continuing the growth in the Irish economy and are a major driver in the continuous growth of the domestic tourism. It stated it is a significant pro tourism budget and that these measures combined with the 9% increase in the tourism funding allocation, already announced in the Estimates are a major boost for the sector.

The IHF welcomed the announcements by Brian Cowen T.D., Minister for Finance which it stated recognises the value of tourism to the national economy. It also acknowledged the work by John ODonoghue T.D., Minister for Arts, Sport and Tourism in keeping tourism high on the Governments agenda. The tourism industry is this countrys largest indigenous employer in which approximately 140,000 people are employed. It is a major contributor to the economy the Exchequer received 2.5 billion in taxation from tourism in 2005 and allowing for indirect and induced effects, tourism accounted for 3.8%. Its success affects every single city, town and village in this country.

"The progressive announcements today will assist our sectors ambitions to increase tourism visitor numbers to some 10 million visitors to Ireland by 2010. We welcome ongoing Government progressive policies to safeguard this important industry", concludes Ms Devine.

NEW FOOD SAFETY AUTHORITY CONSULTATIVE COUNCIL FORMED

The Food Safety Authority of Ireland (FSAI) today announced the membership of its new Food Safety Consultative Council. The Council comprises 23 members representing a broad range of interests drawn from all sectors of the food industry and consumers. The Consultative Council acts as a forum for debate on food safety issues and provides advice to the FSAI Board on areas of relevance.

The members of the Food Safety Consultative Council are:

Ms Veronica Campbell, Campbell Bewley Group (Chair)
Ms Darina Allen, Ballymaloe Cookery School
Dr J Gerard Barry, Teagasc, Ashtown Food Research Centre
Mr Kevin Bracken, Brackens Butchers
Ms Marie Brady, Former Secondary School Vice-principal
Mr Eddie Byrne, Byrne Group
Ms Anne-Marie Crowley, National Standards Authority of Ireland
Dr Fred Davidson, Cork Public Analysts Laboratory
Mr Derek Deane, Irish Farmers Association
Mr Dermott Jewell, Consumers Association of Ireland
Mr Muiris Kennedy, Bord Bia
Ms Fiona Lalor, Maree Gallagher Associates
Ms Margaret Leahy, Organic Farmer
Mr Peter Marshall, Irish Food Quality Certification
Ms Sara Morris, Communications and Public Affairs Specialist
Mr Martin Mullane, Dairy and Meat Industry Specialist
Mr Eoin McBennett, Pearse Trust
Mr Tim OBrien, Franzinis Restaurant
Ms Brid OConnor, Office of the Director of Consumer Affairs
Mr Henry ONeill, Restaurants Association of Ireland
Mr Bill Paterson, Tesco Ireland
Ms Anne Quirke, Consumer
Ms Breda Raggett, Consumer

Review of EHOA Food Hygiene Training Course

Currently the EHOA Primary Course in Food Hygiene is being reviewed so as to keep it up to date with the ever-changing world of food hygiene legislation. The objective of the Primary Course in Food Hygiene is to create an awareness and knowledge in food workers of the reasons for the importance of good food hygiene practices.

With the emergence of new food hygiene legislation the need for formal training / education of food workers in good hygiene practices has been encapsulated in law. The course covers a broad range of subjects, including an overview of basic microbiology, food contamination, food hygiene law, personal hygiene, cleaning procedures and Hazard Analysis Critical Control Points. These subjects are geared towards enabling food workers to see and understand where problems could arise in the preparation, handling, storage or service of food.

These problems could if uncontrolled create a risk of food poisoning to the consumer and the subsequent damage to the food business. The course consists of 8 sessions, each of one hour duration, comprising of text and video presentations. Each student receives a course information pack at the opening session. On completion of the course, the student undertakes a written exam of 1 hour duration. An oral exam can be taken by special arrangement with the tutor. Successful students will be awarded a Certificate in the Primary Course in Food Hygiene from the EHOA.

The Primary Course in Food Hygiene has been designed by a team of Environmental Health Officers', each of whom have many years experiences in food hygiene inspections and food hygiene training. Caterassist are Licensed Trainers, where we will update you shortly on its progress.

RAMADA IRELAND PLANNING MASSIVE GROWTH

Ramada is probably the fastest growing chain in Ireland under the guidance of Irish Master franchisee Michael Knox Johnston. The Group has expanded rapidly over the past three years since their inception with a flurry of new properties and re-branding of some existing hotels.

It currently has 9 properties opened in Ireland with a further ten for opening in 2007 and also a further 10 in discussion for 2008/2009. They offer a selection of brands under the Ramada franchise that being, Encore, Ramada, Ramada Suites & Ramada Plaza

KILLARNEY GREAT SOUTHERN BOUGHT BY LOCAL CONSORTIUM AT LAST MINUTE

The Kerry Branch of the Irish Hotels Federation (IHF) has warmly welcomed the announcement today that the Killarney Great Southern Hotel has been purchased by a partnership of Killarney business people. IHF Kerry Branch Chair Emer Moynihan stated it is fitting that the hotel, which has a 150 year tradition, should remain in local hands to ensure its legacy of heritage, quality and style will be continued into a new era of ownership.

Emer Moynihan states, “On behalf of the IHF I am delighted at the news that the Killarney Great Southern Hotel is to continuing doing business under local ownership. The Killarney Great Southern has long been a landmark hotel in the region, popular with overseas and domestic visitors alike, and a hub for many conferences and events. I have every confidence that the individuals involved will bring their expertise to bear to ensure that this long standing hotel property continues to flourish.”

“In particular I’m delighted to see that Padraig and Janet Treacy are involved in the venture. As members of the IHF the Treacy’s have always demonstrated great professionalism in their existing hotels, and have shown enormous commitment to Killarney and to high standards. They are highly respected hoteliers and I look forward to seeing the Great Southern Hotel, under their tenure, go from strength to strength over the coming months and years”, Ms Moynihan concludes.

CATERASSIST PROMOTES SAFETY & EXCELLENCE FOR THE 2006 KERRY RESTAURANT OF THE YEAR

Killarney headquartered company Caterassist are no strangers to the catering industry and hospitality industry awards. When the opportunity to become involved in the “2006 Kerry Restaurant of the Year Awards” competition came about, Caterassist CEO, Mr. Jerry O’Sullivan was delighted to lend a hand.“We are happy to become sponsors as we feel it is an area that we are involved in on a daily basis and we are supporters of the Feila Bia ethos and brand”, said Jerry.

Caterassist have kindly sponsored €1,000 worth of Professional Services to the winning restaurant to help them develop in areas of Training and Food Safety.Caterassist was established in 2001 and are currently market leaders in Ireland.

Caterassist specialize in Hospitality Recruitment, Catering Consultancy, Food Safety Training, HACCP Implementation and Food Safety Auditing. They are Specialists in the industry; no other company can compete professionally with them on this Service Level.Did you know that Caterassist are Irelands Hospitality Provider and is managed by the hands on Managing Director, Jerry O’Sullivan?

They don’t have shareholders yet as he says, but with an increasing client base and employees under his direction, one never knows! “We are headquartered in Kerry and also have regional offices in Galway, Waterford and Laois. Our Associate Offices are located in UK, France, Poland, Slovakia, Lithuania and we have also joined forces with American Culinary Colleges in Colorado in USA. We service clients from a one person operation to 5* Hotels, Group Hotels, International Hotels and Supermarket Groups!. All are clients are unique and no two operations are alike, just like a day Managing Caterassist. One day you are office based in any of the regional offices, another day perhaps in Donegal doing an audit, next day in Galway having a client meeting, another day in Waterford delivering HACCP Courses. He clocks up an average of 30,000 km per year and is constantly on the move. Caterassist is backed up the latest technology in communications, blackberry devices and their database can be accessed by Jerry in any location throughout the world through Satellite. We would not be able to provide a demanding and effective service without this technology to service their 700 clients nationwide and indeed the whole Caterassist Team,’’ says Jerry.

“Caterassist are Ireland’s Leading HACCP Food Safety Consultants, identifying all the risks from Farm to Fork through their Food Safety Management Systems and this complements this award as Feile Bia members, commitment to source quality assured food which is traceable from farm to fork.'' he continued. “Our Company motto ‘Be AHEAD of the rest…….Work with the BEST!’” he continued.

As sponsors of this year’s competition, Jerry says he will maintain the Feile Bia ethos in Kerry based restaurants and continue to develop and build contacts to develop this. The winners of the “2006 Kerry Restaurant of the Year Awards” will be announced at the launch of the 2006 Listowel Food Fair on Friday 24th November 2006, in the Listowel Arms Hotel, Listowel.

To develop your business in the areas of Hospitality Recruitment, Catering Consultancy, Food Safety Training, HACCP Implementation and Food Safety Auditing why not contact us now.