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.