IRELAND’S MOST INFLUENTIAL HONOURED AT HOSPITALITY INDUSTRY EVENT BY GEORGINA CAMPBELL GUIDE

HOTEL OF THE YEAR:
The Merrion, Dublin Dromoland Castle, Co. Clare
Echo Lodge, Co. Limerick
Sheen Falls, Co. Kerry

RESTAURANT OF THE YEAR:
Deanes, Belfast Mint, Dublin
Old Convent, Co. Tipperary
Tannery, Co. Waterford

CHEF OF THE YEAR:
Paul Flynn, Co. Waterford
Michael Deane, Belfast
Dylan McGrath, Dublin
Dermot Gannon, Co. Tipperary

PUB OF THE YEAR:
Olde Glen, Co. Donegal
Wolftrap, Co. Offaly
Balloo House, Co. Down
Hayes Bar, Co. Cork

FEILE BIA AWARD OF THE YEAR (sponsored by Bord Bia):
The Chart House, Co. Kerry
Waterford Castle, Co. Waterford
Itsa4, Dublin
Avoca, Co. Wicklow & others

SEAFOOD RESTAURANT OF THE YEAR (Sponsored by BIM):
O’Grady’s on the Pier, Co. Galway
Barrtra, Co. Clare
Nick’s, Co. Kerry
Castle Murray, Co. Donegal

SEAFOOD BAR OF THE YEAR ( Sponsored by BIM):
Mary Ann’s, Co. Cork
QCs, Co. Kerry
Lobster Pot, Co. Wexford
Nancy’s, Co. Donegal

FOOD EXTRA Award (sponsored by Fáilte Ireland):
Enniscoe House, Co. Mayo
Longueville House, Co. Cork
Ballyknocken House, Co. Wicklow
Annaharvey Farm, Co. Offaly

NATURAL FOOD AWARD (Fáilte Ireland):
Jacques, Cork City
Waterford Castle, Co. Waterford
Hilton Park, Co. Monaghan
Organic Life Kilpedder, Co. Wicklow

HIDEAWAY OF THE YEAR (sponsored by Fáilte Ireland):
Coxtown Manor, Co. Donegal
Castlemurray House, Co. Donegal
Mt Vernon, New Quay, Co. Clare
Number 31, Dublin 2

THE WINE AWARD:
Ashford Castle, Co. Mayo
The Lord Bagenal, Co. Carlow
Kelly’s of Rosslare, Co. Wexford
Cashel House, Co. Galway

HOST OF THE YEAR:
Martina Sheedy, Co. Clare
John Moriarty, Co. Kerry
Peter McCann. Merrion Hotel, Dublin 2
Anne & John O’Leary, Ashlee Lodge, Co. Cork

BUSINESS HOTEL OF THE YEAR:
Clontarf Castle Hotel, Dublin 3
Kingsley Hotel, Cork City
Tullamore Court, Co. Offaly
River Court Hotel, Kilkenny

FAMILY FRIENDLY HOTEL OF THE YEAR:
Ferrycarrig Hotel, Co. Wexford
Dolphin Hotel & Restaurant, Inishbofin, Co. Galway
Bewleys Ballsbridge, Dublin 4
Renvyle House Hotel, Co. Galway

ETHNIC RESTAURANT OF THE YEAR:
Furama, Dublin 4
Monty’s Kathmandu, Dublin 2
Chakra by Jaipur, Greystones, Co. Wicklow
Wagamama, Dublin 2

ATMOSPHERIC ESTABLISHMENT OF THE YEAR:
Hunters Hotel, Co. Wicklow
Chez Hans, Co. Tipperary
Nick’s, Killorglin, Co. Kerry
Bushmills Inn, Co. Antrim

NEWCOMER OF THE YEAR:
Inis Meain Restaurant, Co. Galway
Locks, Dublin
Poachers Inn, Co. Cork
Thyme, Co. Down

COUNTRY HOUSE OF THE YEAR:
Echo Lodge, Co. Limerick
Ballyvolane, Co. Cork
Coxtown Manor, Co. Donegal
St Clerans, Co. Galway

GUESTHOUSE OF THE YEAR:
Whitepark House, Co. Antrim
Ashlee Lodge, Co. Cork
Number 31, Dublin
Glenwood House, Carrigaline, Co. Cork

B&B OF THE YEAR:
McMenamins, Wexford
The Mill, Co. Donegal
Mulvarra House, Co. Carlow
Marble Hall, Dublin 4

FARMHOUSE OF THE YEAR:
Castle Farm Country House, Co. Waterford
Bruckless House, Co. Donegal
Seashore Farm, Kenmare, Co. Kerry
Ballymakeigh House, Killeigh, Co. Cork

IRISH BREAKFAST AWARDS sponsored by Rudd’s :
Hotel Breakfast:
Waterford Castle, Co. Waterford

Country House Breakfast:
Old Convent, Co. Tipperary

Guesthouse Breakfast:
Number 31, Dublin

B&B Breakfast :
Marble Hall, Dublin 4

National Winner of the Irish Breakfast Awards 2008:
Waterford Castle, Co. Waterford

MASS OF JELLYFISH SLAUGHTER NORTHERN IRELAND SALMON FARM

An overwhelming attack by billions of jellyfish has wiped out the entire stock of Northern Ireland’s only salmon farm - some 100,000 fish worth £2m, AP reports. The “dense pack” of mauve stingers, covering ten square miles to a depth of 35 feet*, last week swamped the two net pens holding the salmon about a mile off the coast of the Glens of Antrim.

Employees of the The Northern Salmon Co Ltd battled for hours in three boats to a force a way through the jelly-hordes, only to find the fish already dead or dying of stings and stress. The company’s MD, John Russell, said: “It was unprecedented, absolutely amazing. The sea was red with these jellyfish and there was nothing we could do about it, absolutely nothing.” The mauve stinger, aka Pelagia nocticula, is, AP notes, well known for its “purplish night-time glow and its propensity for terrorising bathers in the warmer Mediterranean Sea”.

However, it is only in the last ten years it been spotted so far north, something scientists attribute to global warming. "The Northern Salmon Co, which exports its organic product to Europe and the US, now faces closure if it doesn’t get emergency government aid", Russell said.

TOP IRISH HOTELS ACHIEVE EFQM ACCREDITATION

Fáilte Ireland is delighted that the Maryborough Hotel and Spa, Cork and the Clarion IFSC Hotel, Dublin have achieved accreditation from the European Foundation for Quality Management (EFQM). Both hotels have progressed to this achievement through Fáilte Ireland’s Optimus programme attaining the top level, the ‘Award of Excellence, in 2006 and 2007 respectively.

These hotels are the first hotel companies to be so honoured by the EFQM in Ireland and the United Kingdom. The achievement of the Maryborough Hotel and Spa and the Clarion IFSC in reaching this level places them in a select group of high corporate achievers more often associated with high tech sectors such as pharmaceuticals, telecommunications and precision engineering. Traditionally enterprises in the tourism sector have not been prominent in this space. These Irish hotels have notably led the way in reversing this trend.

The Minister for Arts, Sport and Tourism, Séamus Brennan T.D. in congratulating the hotels, said: “The outstanding achievement by both hotels has taken the desire for quality and excellent management in the Irish hospitality and tourism area to new heights and has shown what dedication, commitment, innovation and the pursuit of excellence can achieve. These two hotels have reached a level of international recognition that I am sure will challenge and inspire other hotels to work to attain over the coming years.”

Aidan Pender, Director of Policy and Industry Development, at Fáilte Ireland, congratulated the Maryborough Hotel and the Clarion Hotel on their achievement. “Through all its levels, the Fáilte Ireland Optimus programme is in effect a National Standard for Best Practice in hospitality and tourism in Ireland. Central to it is the process of continual improvement, culminating in the EFQM Level 4 Award of Excellence. These two hotels have incorporated excellence in the way their leaders lead, how they treat their employees, the importance of the customer – all with the intention to achieve sustainable business results and the desire to not just satisfy, but delight their customers.”

EFQM is a not for profit, membership foundation, headquartered in Brussels which is dedicated to the mission of promoting sustainable excellence throughout organisations in Europe and beyond. Over 700 organisations of every size, sector and both private and public belong to EFQM’s network. Within this network of organisations, thousands of individuals contribute to encouraging organisations to improve and strive for excellence in an effort to achieve successful business results. EFQM is the creator of the EFQM Excellence Model and the European Quality Award.

The Minister for Arts, Sport and Tourism, Séamus Brennan, TD, congratulated the Maryborough Hotel and Spa, Cork, and the Clarion IFSC Hotel, Dublin, on achieving accreditation from the European Foundation for Quality Management (EFQM).

Left to right (back row):Brendan Curtis, CEO Choice Hotels; Emer Archbold, Excellence Co-ordinator, Clarion IFSC; Denis Tucker, Manager Quality Assurance

IRISH HOTELS GO GREEN

More than 50 Irish Hotels took part in "Greening Irish Hotels", the first Irish initiative to reduce the environmental impact of the catering sector. The initiative involved each participating hotel undergoing a detailed cleaning production audit and developing cleaner production programmes. Overall more than 1,000 tonnes of waste was diverted from landfill, carbon dioxide output was reduced by 3,000 tonnes and more than 5,000 tonnes of water was saved.

“The Irish Hotel industry has been environmentally benchmarked for the first time in this plot programme, which has delivered the blueprint for better, greener business for Irish hotels,” said Larry Stapleton, director of the Environmental Protection Agency’s Office of Environmental Assessment. “We would like to see the momentum from this programme to be carried forward. It is replicable across the whole accommodation and catering sectors and can also serve as an example to other service sectors and thus promote the greening of the Irish economy.”

The programme was developed by the Irish Hospitality Institute and part funded by the Environmental Protection Agency. 56 hotels were involved in the programme in more than 20 counties. They included 3, 4 and 5 star hotels ranging in size from 30 to 255 bedrooms. Training sessions and workshops were held throughout the programme and best practice standards were identified.

FAST FOOD HYGIENE UDER SURVEILLANCE IN UK

The Food Standards Agency says 12 per cent of restaurants represent a high risk to public health. Even some of the top restaurants can fall foul of hygiene regulations. So, for the fast-food joints with thousands of branches across the country, keeping them as clean as they should be is quite a challenge.

Using some chemical cotton wool buds and cool bags, we tested for bacteria in McDonald’s, Burger King, KFC, Subway and Pret A Manger. We went to a branch of each in five cities across the UK. We swabbed the tables, trays, and handles of the trays. And every time we saw a cloth just lying around in a restaurant we took that for testing, too.

Initially, the results from the lab looked encouraging. The tests from the restaurant surfaces we swabbed came back either clean or within acceptable limits. The cloths were a different story.

We tested cloths from three McDonald’s restaurants. One had no bacteria. Another had a bit more - although within normal levels. But a cloth we found at a McDonald’s in London had much higher levels of bacteria - in fact, 42 times what experts consider acceptable.

That isn’t the worst of it. At a KFC in Birmingham we found a cloth on top of a bin next to trays. And on that one we found E. coli. E. coli is a particularly nasty bacteria that can be found in raw meat and faecal matter. In a restaurant, you wouldn’t expect to find an E. coli count of more than ten. But on this KFC cloth it was more than 30,000.

Environmental health practitioner Dr Lisa Ackerley says: “This is in the premiership of dirty cloths. They may as well be wiping the table with a toilet brush. In fact, I've tested toilet seats and toilet lids and found much cleaner results.” We went back to the same branch of KFC to see how staff were using the cloths. Although we saw staff wiping lots of tables, we didn’t see any of them use the sanitising spray they should have been using. So we sent two more of those KFC cloths to the lab. They had higher levels of bacteria, including E. coli and Staphylococcus, which indicates this practice isn't just a one-off.

Dr Acklerley has told us: “The Staphylococcus on the cloths could have come from a member of staff picking their nose or coughing onto the cloth. Or it could have come from a customer who'd just done something disgusting on a table - it might be just sneezing all over it, and then it's been wiped over by a cloth.” KFC has 720 branches in the UK. And some have been slammed for poor hygiene before. One cloth with E. coli could mean anything. Three is harder to explain. The bacteria we found in all the places we tested isn’t enough to make you seriously ill. But it does make you wonder if all the restaurants in all the big-name chains are as clean as they should be.

KFC’s response to our report
KFC says that any breach of its strict hygiene standards is unacceptable, and as a result of our report it has taken immediate action with this restaurant.

Burger King’s response to our report
“Burger King would like to thank Watchdog for bringing this matter to our attention. We would like to assure customers that the level of bacteria quoted in the research is not deemed unsafe. However, we have followed up with the restaurant in question to reinforce cleanliness procedures. We have rigorous scoring and evaluation hygiene systems in place, but in light of the results from the report we will be encouraging all restaurants across the UK estate to maintain even higher standards of cleanliness across the business.”

McDonald’s’ response to our report
“We have thorough procedures and staff training for the use of cloths. The cloths used to wipe trays and tables are soaked in a sanitizer solution before use, and are used for a maximum of 30 minutes before being taken out of use for thorough laundering and soaking. The cloths are used in combination with a spray surface sanitizer, and all restaurants have a plentiful supply of clean, sanitised cloths.”

IT'S SAFE TO STUFF THE TURKEY

Consumers across the island of Ireland will be delighted to hear that new guidelines on cooking the perfect Christmas turkey reveal that it’s safe to stuff the cavity. The new advice comes from unique new research, commissioned by safefood to reveal the best cooking times for the safest and tastiest turkey!

Dr. Thomas Quigley, Director, Food Science, safefood said, “Our previous advice recommended not to stuff the turkey cavity, but we also know that many people like to do so. Our new research looked at finding the safest cooking times for stuffed turkeys without compromising on taste and has found that it’s safe to stuff provided that additional cooking time is built in”.

safefood guidance is based on cooking a turkey in a fan assisted oven using a breadcrumb stuffing. Previous safefood consumer research revealed that 6 in 10 people stuff the turkey cavity and almost a quarter (23%) stuff the neck. Just 18% cook the stuffing outside the turkey.

“This research is the first of its kind on the island into cooking stuffed turkeys in fan assisted ovens. Given their popularity and their quicker cooking times, and that we know so many people like to stuff their turkey, it is reassuring that by using our recommended cooking times, it’s possible to produce a safe and tasty stuffed turkey”, continued Dr. Quigley.

The new research also revealed that the ideal cooking times to produce the tastiest turkey are different depending on the turkey’s weight and whether it’s stuffed in the neck, cavity or not stuffed at all. When stuffing a turkey, it is important to remember that the safefood cooking times are based on the combined weight of turkey and stuffing.

CATERASSIST VOTED JOBSEEKERS AGENCY 2007

Caterassist the Kerry headquartered Professional Hospitality Services Company has won a National Industry Award. The company’s Recruitment Division has won the Jobseekers Agency of the Year Award 2007 at the annual National Recruitment Federation Industry Awards at the Westbury Hotel in Dublin last Friday night, where a gala reception was held!.

The company has grown under the Directorship of Jerry O’Sullivan, and now has five offices nationwide in Kerry, Galway, Laois, Waterford and Sligo. The Company specializes in Hospitality and Food Retail Recruitment and Food Safety Issues.

They beat off stiff competition from over 770 officially licensed agencies in Ireland to bring this accolade to Kerry and to their other regional offices! They have made history as the first Kerry owned Agency to win the award and also the first Specialized Hospitality Agency to win the National Recruitment Industry Award.

These Awards, which are designed as a celebration of Ireland’s most innovative recruiters working in partnership with the most progressive employers, diverse candidates and dynamic media. The National Recruitment Federation said it was high time they devised a method of decorating the individuals fueling that success. Commenting on their award, Jerry O'Sullivan, Managing Director said, "This is a team effort on behalf of everybody working in Caterassist. Since the company’s establishment 6 1/2 years ago we have always set out to be consistent, competitive, comprehensive and the best in our field. We are the ONLY Hospitality & Food Retail Specialists in Ireland to be awarded this prestigious award and also the only agency with a Kerry Headquarters. Years of Establishing a Company Brand, through sheer determination and hard work has now paid off with this Industry recognition."

"I thank our dedicated team, candidates and clients at our Recruitment Division", he concluded.

CATERING INDUSTRY URGED TO GET SERIOUS ABOUT FOOD ALLERGIES

Catering Industry urged to get serious about food allergies New research from safefood has revealed the need for food businesses to train their staff on food allergies. The research , to be revealed for the first time at a one day cross border conference, ‘Food Allergy – the Facts on a Plate’, shows that some staff in food businesses including sandwich bars, cafés, supermarkets and forecourt shops were unable to give allergy sufferers accurate advice about the food they were ordering. When asked by the Environmental Health Officers who carried out the research, serving staff failed to give accurate advice with one in ten showing no understanding, or awareness of peanut allergy, and only a third showing confidence in the advice they gave.

Across the island of Ireland, 55% of samples which tested positive for peanut protein came with the wrong advice. The research findings come as a one day joint European Union and safefood sponsored conference launches a new pilot cross-border training programme for Environmental Health Officers in the Southern and Western Health & Social Services Board areas in Northern Ireland and the North Eastern and North Western HSE areas in the Republic of Ireland.

Funded by safefood and the European Union INTEREG IIIA programme through CAWT (Co-operation and Working Together), the training programme will enable Environmental Health Officers to better advise and support their local food businesses while also providing them with the tools to cascade the training to those businesses. It is hoped that if the pilot is successful, that this innovative training could be made available to Environmental Health Officers across the island.

Dr Ian Leitch, Project Manager for the conference and training programme for safefood and CAWT said: “Food allergy symptoms can range from runny eyes and itchy skin to, in extreme cases, breathing difficulties and a dramatic drop in blood pressure known as anaphylactic shock, which can be life threatening. Those living with food allergies need to be able to accurately assess the risk of eating any food and failure to provide them with accurate information can lead to a potentially life threatening reaction. We are urging food businesses to know their products and their ingredients, and become aware of the foods that are mostly likely to trigger a reaction such as peanuts, nuts and seeds. Vitally, staff should be able to give accurate advice to consumers with allergies. The training programme we are launching will help Environmental Health Officers on both sides of the border address all these issues with their local businesses.”

The ‘Food Allergy - The Facts on a Plate’ conference takes place on 8th February and will include presentations from Professor Jonathan Hourihane, Professor of Paediatrics and Child Health at Cork University Hospital and local chef, Andy Rea of the Mourne Seafood Bar in Belfast as well as representatives for support organisations, Allergy NI, the Irish Anaphylaxis Campaign and Allergy Action UK. Conference delegates will also hear from parents living with children with allergies.

SHANNON-HEATHROW ROUTE LOSS WILL SEVERELY AFFECT TOURISM IN THE WEST

The Irish Hotels Federation (IHF) Shannon Branch today called on the Government to use all means available to ensure the permanent procurement of Heathrow slots for Shannon Airport. The IHF stated that the termination of the Heathrow routes will severely diminish the region's ability to attract business, conference and high-end leisure tourism from key international markets. Since the announcement, at least €100 million in investments in major tourism projects and €150 million in tourism revenue have been jeopardised.

Chairman of the IHF Shannon Branch, Michael Vaughan, stated “It is critical that the Government act swiftly to avert an economic crisis in the region and ensure Shannon Airport retains its vital Heathrow slots. Already, the IHF is aware of at least three major tourism investments totalling over €100 million that are being put on hold as a direct consequence of Aer Lingus’ decision. We’re calling on the Government to use whatever mechanism is required to ensure Shannon Airport continues to offer flights to and from Heathrow.”

“Preliminary estimates put the impact on long-haul tourism and business-related travel at €150 million with over 350,000 passengers flying the Shannon–Heathrow route each year. As a vital access point for long haul and transatlantic flights, I find it impossible to reconcile this decision with the Government’s stated strategy of promoting business and tourism in the regions, particularly in light of the already difficult challenges presented by the Open Skies environment”, added Mr Vaughan.

CAREERS CAMPAIGN LAUNCHED BY FAILTE IRELAND

Careers Campaign Launched by Failte Ireland Failte Ireland is launching its annual summer advertising campaign to recruit students to its full time tourism and hospitality courses. The campaign highlights the fantastic career opportunities available in the industry and how participation in these courses can provide students with a pathway to a truly global profession. The campaign will be a multi-media event with press, radio and online advertisements running over a two week period beginning on 6th August.

With the leaving certificate results due on 15th August, Fáilte Ireland has placed a team of executives ready to answer any student or parent queries. This can be done over the phone by calling the People in Tourism office at 1850 256 256. The advertising campaign is part of a broader campaign by Fáilte Ireland to highlight the opportunities available in the tourism and hospitality sector. It began this year with the successful reality TV series “The Masters Apprentice.” This programme is supported by an interactive careers promotion DVD box set which will be distributed to a thousand schools and colleges in September.

With the current pace of expansion in the tourism and hospitality sector, graduates have never before been able to choose from such an array of national or international hotel chains, niche tourism offerings or refined traditional hospitality products. The tourism and hospitality sector is now one of the better paid and most flexible career choices available.

For information on any Fáilte Ireland course please contact the People in Tourism office at 1850 256 256.

PLANS FOR NEW 5* HOTEL FOR GALWAY

Plans for a new upmarket hotel and leisure centre development — which is expected to achieve five star status — on the site of Connacht Laundry in ‘The West’ have been lodged with city planning officials. The developers bought the 2.1 acre site on Henry Street for a massive €30million and are expected to invest a further €50million in completing the development.

According to the project’s backers, the hotel will be in a similar vein to the new Ritz Carlton in Wicklow, which is set to open in the Autumn. The plan involves the demolition of all the Connacht Laundry buildings and a house facing onto St Helen’s Street and the construction of a hotel with 136 suites, seven meeting rooms, restaurant, reception, and a basement leisure centre with a spa and swimming pool.

McCANN BACK IN HOTELS WITH COMFORT INN & QUALITY HOTELS BUY-OUT

Publicly quoted investment holding company TVC Holdings has bought the 11 Comfort Inn and Quality Hotels in Ireland for €41.5m from Choice Hotels Ireland. The chain employs 500 people in Ireland. Former chief executive of Jurys Doyle Pat McCann is among the members of the TVC Holdings consortium. This is TVC Holdings’ first investment following its successful €50m placing and listing on the AIM market of the London Stock Exchange and the IEX market of the Irish Stock Exchange in July 2007. A new company will be set up to operate the business.

Pat McCann will be its chief executive. McCann was Jurys Doyle hotel boss from 2000 to 2006. He said: "I believe there is a significant opportunity to develop a substantial upper three-star hotel business in Ireland and to extend this to the UK. We intend to leverage relationships with development partners in the sector to commence the roll-out of our business in the UK within the next two years".

NEW HOTEL OPENINGS AROUND THE COUNTRY

Crowne Plaza Dundalk, Co. Louth

This new hotel will open in September 2007. It will be 14 storeys high and is designed to four star specification. Crowne Plaza Hotel Dundalk is located just off the M1 as the half way meeting point between Dublin and Belfast. The hotel comprises 129 modern stylish guest bedrooms. On the 13th floor, Fahrenheit Restaurant, has stunning views of Blackrock and the Cooley Peninsula. The hotel will also offer a very modern bar along with 12 conference rooms. The largest conference room will accommodate 400 people and is suitable for conferences, gala dinners, weddings, product launches and large exhibitions.

The Crowne Plaza Dundalk is the perfect Hotel for any occasion. All guest rooms will be fitted to the highest standards. Business meetings and conferences will enjoy 21st century technology in a purpose built ground floor Meeting Success Conference Centre offering nine meeting rooms for two to 500 delegates.

Lisloughrey Lodge Cong, Co. Mayo

Lisloughrey Lodge, Cong, is now open. It is a beautiful lakeside property with the tradition of a fine country house, combined with the contemporary luxury and style of today. Standing proudly in an idyllic setting overlooking Lough Corrib near Cong, in Co Mayo, Lisloughrey Lodge is ideally situated close to Galway and Connemara with plenty of space to relax and unwind.

This country house hotel has 50 guest bedrooms and suites. The hotel has a gym, sauna, hot tub, pilates studio and hair/beauty salon. Weddings will form an important aspect of the business mix. Civil wedding ceremonies will take place in the private setting of the Courtyard. There is a lovely garden in front of the main entrance to the Lodge, with beautiful views of the harbour and lake.

Lisloughrey is the second property managed by Ray Byrne and his team. Along with Wineport Lodge, Lisloughrey Lodge will become part of an exclusive collection of properties, each with their own individual character.


Ritz Carlton Hotel, Powerscourt, Co. Wicklow

The luxury golf and spa resort, The Ritz-Carlton, Powerscourt, County Wicklow, which opens in Autumn 2007, is situated in the stunning Powerscourt Estate, on the doorstep of Dublin. The resort hotel’s facilities will include 200 of the most spacious rooms in Ireland, a magnificent spa, two championship golf courses and a range of luxurious function rooms which can accommodate up to 1,000 people.

In addition, The Ritz-Carlton, Powerscourt, is partnering with leading international chef, Gordon Ramsay, to open a signature restaurant at the hotel. The restaurant, which will be situated on the second floor of the hotel, will seat 96 guests and will also offer terrace dining for 44. Private dining rooms will also be available. The restaurant has commanding views over the Sugarloaf Mountain and surrounding countryside. The luxury resort hotel will also feature a Lobby Lounge, The Ritz-Carlton Bar and a traditional Irish pub.

Premier Suites, Galway City

Premier Suites Galway City offers both corporate and leisure guests an opportunity to sample the best of both worlds, their long stay suites, offer the benefits of independent living, coupled with luxury and the facilities of a traditional hotel stay.

Located within the complex of the premier three star Days Hotel Galway City, within minutes of Galway city centre and all major business areas, Premier Suites Galway City is the ideal base for the business and leisure guest travelling to Galway. Guests can also avail of the facilities of the adjacent hotel, full use of the luxurious Days Leisure Club is included, with 20m indoor deck level pool, sauna, steam room, Jacuzzi, and fully equipped gym.

Bar Solo is the ideal place for a quiet drink and serves a tasty bar food menu until 8.00 p.m. daily. Rueben’s Restaurant serves breakfast and evening meals daily.

Radisson SAS Royal Hotel, Dublin City

The Radisson SAS Royal Hotel, Dublin, is a newly built deluxe hotel at the crossroads of Golden Lane and Chancery Lane. It is adjacent to Dublin Castle, and within minutes stroll from all the key shopping, business and commercial sectors of the city. The property opens this month.

The Radisson SAS Royal Hotel’s spectacular lobby will have a striking, modern décor, with a dramatic central staircase. Bedrooms will be lavishly restrained, with muted and restful combinations of colours and textures. The many unique features that will be part of the hotel will include a stunning bar on the 7th floor. With panoramic views over Dublin city centre, it will be available for private hire and a rooftop terrace will be ideal for private parties, barbeques and other events, catering for up to 300 guests.

The Radisson SAS Royal Hotel will also have a comfortable brasserie style restaurant serving international and local cuisine and seating up to 100 guests for lunch, dinner and Radisson SAS’s famously sumptuous Super Breakfast Buffet.

Capella Resort Hotel, Castlemartyr, Co. Cork

Capella Castlemartyr will bring Capella Hotels and Resorts to Ireland for its debut this July. Located in east Cork, in the bucolic country village of Castlemartyr, the resort will be made up of a grand, fully restored manor house adjacent to the dramatic ruins of a thousand-year-old castle.

The 220-acre estate, just minutes from the rugged coast is home to a historic chapel, the tomb of the third Earl of Cork and the vast greenery of Mitchell’s Woods. Ac Capella Castlemartyr will host 103 suites, 11 of which are located in the 17th century manor house. In addition, there will be 85 Standard Suites, six Garden Suites and one stunning Presidential Suite that connects with an additional one bedroom suite to provide two full bedrooms, a sitting room, a sauna, a dining room, a den and private elevator access.

The cuisine of Capella Castlemartyr will be prepared using fresh ingredients from the estate’s herb garden, local farmers and their markets. Four intimate dining rooms will host 10, 15, 20 and 30 people and 24-hour room service will be offered. A function room and three board rooms will serve small executive board meetings for up to 64 people. Capella Castlemartyr will cater to small scale weddings of up to 64 people, with larger affairs requiring a resort buy out.

The 18-hole Golf Course at Castlemartyr will be a highlight of the resort experience. The challenging and visually pleasing inland-links course is designed by Ron Kirby, who designed, among others, Old Head of Kinsale and Dromoland Castle in his nearly five-decade career. The 16,000-square foot wellness, spa and fitness centre will house 10 treatment rooms, a spa café and a yoga and Pilates studio. A vitality pool, steam room, sauna, private VIP Suites and amenities provided by The Organic Pharmacy will offer superior remedies for modern stressors.

IMPROVED HACCP LEADS TO FEWER ENFORCEMENT ORDERS THIS YEAR!!

The Food Safety Authority of Ireland (FSAI) have stated that two Closure Orders were served on food businesses during the month of June for breaches of food safety legislation.This makes a total of 14 Enforcement Orders this year. The Chief Executive of the FSAI, Dr John O'Brien, cautioned that continued vigilance by the food industry on food safety standards is vital to protect consumer health. The Closure Orders served in June brings to a total of 14 the number of Enforcement Orders served in the first six months of 2007.

This compares to a total of 17 Enforcement Orders for the same period last year. Dr. John O'Brien commented, "that while this overall reduction is certainly encouraging and a sign that we are moving in the right direction, our message still remains clear and we will continue to operate a zero tolerance policy. Enforcement Orders are only served when there is a potential risk to public health and this cannot be accepted at any level”.

EXCITING TIMES AT 5* HOTEL EUROPE!

Killarney’s finest Hotel Europe and the biggest 5*outside of the greater Dublin area will shortly open after undertaking a very ambitious project costing around €40 million euro. Renovation of the conference centre to include the demolition of the interior of the Auditorium and the transformation of this room into a 350 seat multi-purpose function room, the alteration of the Innisfallen & Mangerton rooms into four breakout rooms and the change of the Ballroom into three breakout rooms. All these rooms will have double doors leading to the gardens with decking or patios outside the rooms.

The Tyrolian Restaurant is being demolished and instead they will have storage rooms, administration office and kitchens in this area. In addition they will have a 16 person boardroom, a coffee dock, a business touchdown area and an internal relaxation garden. This will necessitate the complete reorganization of the access points and will mean the addition of a lift and new stairway. Complete refurbishment and re-development of the Ground Floor of the hotel to include the extension of the Pavillion, the Brasserie restaurant and the Green Lounge, the addition of a bar in the Front Lobby attached to the Brasserie, the transformation of the Upper Lounge into a library, a billiard room, a business touchdown area and a boutique.

The addition of a 50,000 square foot spa to incorporate 21 treatment rooms, separate Ladies and Men’s heat experiences, Gymnasium, Pilates and Tai Chi area, Relaxation Room with Lake view, indoor 20 meter pool and outdoor heated pool and the addition of a lifestyle restaurant. We all at Caterassist wish them the very best. This company was the first to set high standards in Kerry & Ireland with the introduction of their luxury hotels.

CATERASSIST FOOD SAFETY DIVISION WINS IT CONTRACT

Caterassist Food Safety Division has won the Contract for Food Safety Consultancy, Training, HACCP at IT Tralee. After a tender process Caterassist were successfully chosen as the new Food Safety Consultants to the new College Campus at Dromtacker in Tralee. Operating State of the Art Production, Class, Pastry and Demo Kitchens, Caterassist has just recent finished this large and comprehensive project.

Jerry O'Sullivan, MD of Caterassist said, “We Installed a brand New HACCP system that also acts as a training tool for the chefs and hospitality students of tomorrow. All Staff to include students, lectures, Head of Various Departments were involved in this comprehensive Food Safety Management System. The It Tralee is now totally safeguarded in relation to Food Safety and full traceability is now active”.

MARRIOTT ARRIVES IN LIMERICK

The Limerick Marriott has 94 guest rooms comprising of 8 suites, 4 junior suites, 39 Concierge level guest rooms and 43 deluxe guest rooms. For dining and entertainment, the Limerick Marriott, features a luxurious lounge on the first floor providing light menu offerings throughout the day.

The Savoy Bar located on the ground floor reflects the history of the areas former life whilst the Savoy Restaurant also located on the ground floor offers fine cuisine in a contemporary classic setting. For conferences and social events, the Limerick Marriott has 510 sq meter of space comprising of 10 conference, banqueting and private dining suites with a capacity to accommodate 2 to 180 guests.

To relax, unwind and rejuvenate the hotel offers an indoor swimming pool, 250 sq meter gym and four treatment rooms. Other amenities include a Concierge Lounge, Business Centre and terraced gardens with views of Limerick City and the Shannon River.

CATERERS REQUIRED TO DISPLAY ORIGIN OF BEEF

New Leaflet Detailing New Beef Labeling Requirements Available

The Food Safety Authority of Ireland (FSAI) has published a new leaflet to assist caterers understand and implement the recent beef labeling requirements. The Health (Country of Origin of Beef) Regulations, 2006 requires all caterers to provide information on the country of origin of beef, in certain circumstances, that they sell on their premises to customers. Caterers must provide information on where the animal was born, reared and slaughtered in a clearly visible and legible manner. It can be displayed on menus, or on a sign in the premises or in the window of a food establishment.

The FSAI stated that the leaflet will act as a resource to the catering industry to assist compliance with the Regulations. The new labeling initiative will help consumers make informed decisions on the beef they select in hotels, restaurants, public houses and canteens. The FSAI has been preparing for the enforcement of these Regulations, and has consulted widely on the interpretation and practicalities of enforcement. A guidance document on enforcement of these Regulations has already been issued to environmental health officers.

Copies of the leaflet for caterers and the guidelines for environmental health officers and further information on the country of origin of beef labelling requirements are available here, or by calling the FSAI advice-line on 1890 336677, where trained advice-line assistants and qualified food scientists will be happy to answer your questions.

WATER DECLARED SAFE IN PARTS OF GALWAY

The Health Service Executive (HSE) and Galway County Council today announced that the water-boil notice has been lifted in the area of the county supplied by the Luimnagh plant.

The Luimnagh water treatment plant serves the area of the county to the east of Lough Corrib. However, over 70,000 people in the area supplied by the Terryland plant, which includes Galway City, Barna, Moycullen and Castlegar should continue to boil water for drinking and food preparation until further notice to guard against infection from the cryptosporidium bacteria.

The HSE West has recommended that those with low immune systems should continue to boil drinking water as a precautionary measure, and said it would contact businesses in the area about the safe use of ice and drink machines. Improvements to the facilities at the Luimnagh plant have eradicated the cryptosporidium bacteria that was in the water. The water from the plant has been tested, and a report from Galway County Council declared it clean and safe for human consumption.

"The number of new cases of cryptosporidiosis notified in the last month has declined to the levels expected to be seen at this time of year", the report added. Galway citizens have been forced to boil their drinking and cooking water for the past four months due to water contamination.

EURO-TOQUES QUIT FEILE BIA

The Irish branch of Europe's leading chefs organization, Euro-Toques, pulled out of the Government-run Féile Bía food awareness scheme last May, because of its failure to support small food producers and the continued awarding of its "Quality Assurance" label for Irish meat and dairy produce that is being refused by leading EU retailers because it comes from livestock fed on GM ingredients.

Euro-Toques Ireland is an NGO representing the country's 200 leading chefs, who promote high quality, GM-free, locally produced traditional and artisan food. Bord Bía is the Irish government Food Board, which promotes and markets Irish food abroad. Féile Bía was initiated by Euro-Toques to create public awareness of Ireland's culinary heritage, to promote local food, and to inform restaurant customers about the origin and methods of producing the food they eat.

Initiated by Euro-Toques Ireland, the programme was run by Bord Bía in conjunction with Euro-Toques, the Restaurants Association of Ireland, and Irish Hotels Federation until Euro-Toques pulled out in May 2007. Euro-Toques and the Restaurants Association are members of the GM-free Ireland Network.

ATHLONE SHERATON HOTEL

A new 12 story hotel is planned for Athlone which is set to bring 250 new full time & part time jobs to the area. Design plans were unveiled recently by architects Murray O’Laoire . This will be one of the tallest building in the Midlands. The spectacular 167 bedroom hotel will form an integral part of the €500 million Town Centre development which will consist of 50 retail units, 145 residential units, restaurants and cafes, a crèche and 1,300 car parking spaces. The new Sheraton Athlone Hotel will create 250 full and part-time jobs in addition to the 1,000 jobs heralded by the Town Centre development.

ADVICE FOR CATERERS ON ALLERGY AND INTOLERANCE

It is very important for all caterers to be aware about food allergy and to take it seriously. Caterers need to be aware that if someone eats a food they are allergic to even the tiniest amount, this may cause anaphylaxis.

So if someone with a food allergy asks you whether a dish contains a certain food, you should never second guess the answer. Find out the information and let them decide if they can eat the food. In theory any food could cause an allergic reaction in someone, but labelling legislation requires 12 foods always to be labelled on pre-packed foods. The 12 foods are: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, shellfish, mustard, sesame seeds, sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10mg/litre expressed as SO2. These foods can cause severe allergic reactions.

How do you know whether a certain food is in one of your dishes? If you make a dish from scratch you will know what goes into it, but you will also need to think about each of the ingredients you use and what they contain. Consider what you use to cook the dish, to thicken a sauce, as a topping or garnish, in a salad dressing. You also need to check the ingredients of anything that is bought in ready-made. Do not rely on what you think is in these products because foods that can cause an allergic reaction can turn up in products where you might not expect them e.g. peanuts or nuts can be used in pesto, cheesecakes bases can contain nuts to make them crunchier, mustard is often used in dressings.

What can you do?

At ordering and storage

• If possible a copy of the ingredient information on labels of any ready-made foods you use
• Keep ingredients in original containers
• Check what is delivered matches what is ordered
• Check that foods delivered are the same brand you normally use. Different brands might have different ingredients
• Check with suppliers if ingredients have changed in the foods
• Store these foods separately in closed containers especially peanuts, nuts, seeds, milk powder and flour

Menu

• Ensure you mention these foods in the name of the dish or the description on the menu e.g. strawberry mousse with almond shortbread
• Update menu when recipes change
• If unrefined nut or seed oils are used in cooking or in dressings say so on the menu
• It’s a good idea to put a message on the menu, to let customers with food allergies know that they can ask staff for advice about what dishes contain

Preparation, cooking and cleaning

• If asked to prepare a meal that doesn’t contain a certain food ensure all precautions are taken to prevent even small amounts of the food that the person is allergic to from getting into their meal.
• When asked to prepare a meal that doesn’t contain a certain food, make use that it is not cooked in the same oil that was used to cook other foods
• Staff should make sure to wash their hands thoroughly with soap and water before they prepare the meal and avoid touching other foods until they have finished preparing it

Serving customers

• Encourage customers to ask about whether the food they are allergic to is used in the dishes they want to order
• Ensure staff understand not to guess whether an ingredient is in a dish or not, they should check with kitchen staff every time someone asks for a meal that doesn’t contain a certain food
• If staff are unsure about a particular ingredient and it can’t be checked then tell the customer they don’t know
• Don’t remove the food that someone is allergic to from a dish that has already been prepared, e.g. don’t remove a nut decoration from a gateau
• Serving staff need to be informed of recipe changes, particularly if foods that can cause severe allergic reactions are now being used in a dish
• Separate serving utensils should be used for meals that don’t contain a certain food
• For self service areas make sure you have signs saying what is in each food, salads, desserts and sandwiches

NEW 5* HOTEL FOR CO. DONEGAL

Solis Lough Eske Castle is nestled within a forest estate hugging the shores of Lough Eske. The panoramic backdrop are the Bluestack Mountain Range of Southwest Donegal The original Castle has been transformed into what will be Donegal's first 5 Star Hotel and Spa. The hotel encompasses extensive meeting space to cater to the high end Weddings and Group business. Donegal Town is about 5 km distance from the Hotel and offers a thriving community with access to the famous rugged coast line and beaches serving as the best Surfing waters in Ireland. The Hotel group is west paces hotels and incorporates both the Capella and Solis brands.

TOURISM STATISTICS RELEASED BY THE IHF

• 7.4 million overseas visitors to Ireland in 2006 (6.8 million in 2005)
• Total tourism revenue in 2006 increased to €6.06 billion
• €4.7 billion foreign exchange earnings in 2006 (compared with €4.3 billion in 2005)
• €1.4 billion in domestic tourism revenue in 2006
• €2.8 billion to the exchequer in 2006
• 3.8% of GDP allowing for direct and indirect effects
• 140,000 jobs in tourism in Ireland
• 57,000 people employed in the hotel and guesthouse sector – largest employer in the tourism sector
• 873 hotels with over 52,600 rooms (870 hotels with 47,000 rooms in 2005) 383 guesthouses with over 4,433 rooms (440 guest houses in 2005)
• Total of over 57,600 hotel and guesthouse bedrooms in Ireland
• 2% of all hotels are five star status, 10% are four star 36% are three star, 21% are two star and 6% are one star
• 30% of hotel bedrooms and 22% of guesthouses bedrooms are located in Dublin

DONEGAL HOTEL RECEIVES AWARD FOR MOST EXCELLENT SERVICE 2008

Harvey’s Point Hotel, Donegal has recently been rewarded the Condé Nast Award 2008 Most Excellent Service. This prestigious accolade follows the Optimus ‘Mark of Best Practice’ Award also bestowed in 2007, thus marking the third Optimus award for Harvey’s Point. Condé Nast awards honour properties that represent the finest standards and best value for money in luxury and independent accommodation. The Awards are based on responses from guest nominations, surveys and regional inspectors’ reports.