MONART IS TOP SPA FOR THIRD YEAR IN A ROW

MONART SPA had treble success this week when it scooped the Destination Spa of the Year for the third year in a row. It gained the award at the prestigious IBPA Irish Beauty Industry Awards 2008 which took place in Fitzpatrick's Castle Hotel in Killiney, Dublin on Sunday.

The awards, now in their sixth year, are firmly established as the premier showcase for the best of the pro MONART SPA had treble success this week when it scooped the Destination Spa of the Year for the third year in a row. It gained the award at the prestigious IBPA Irish Beauty Industry Awards 2008 which took place in Fitzpatrick's Castle Hotel in Killiney, Dublin recently. The awards, now in their sixth year, are firmly established as the premier showcase for the best of the professional Irish beauty sector and recognise and reward the skill, professionalism and excellence in the beauty industry.

Proprietor and Managing Director of the Griffin Group, Liam Griffin commented; "We are absolutely delighted to win three in a row! In sport and life, it is difficult to accomplish and thanks to our top class team in Monart, and indeed the Griffin Group, this is a tremendous achievement. I am hugely proud of this incredible team effort."

COFFEE CHAIN DRINKS TO NEW GREEN PLANS

High street chain Costa Coffee says it now plans to buy all of its coffee from sustainable sources. It will be sourcing at least 30% of beans for its Mocha Italia blend, which forms the basis of its coffee drinks, from beans certified by the Rainforest Alliance within six months. That equates to around 1,000 tonnes of 'green' coffee over the course of a year. It also aims to switch its entire coffee supply for its shops in more than 20 countries to certified farms by 2010.

Rainforest Alliance certifies farms to ensure they meet environmental and social standards including protecting biodiversity, managing forests and providing decent accommodation for workers. The scheme pays a premium above market prices for the quality produce, which ranges from flowers to tea. Rainforest Alliance, which was founded in the US 20 years ago, now certifies some 3% of the world's coffee.

Costa's Marketing Director David Hutchison said the company had chosen it out of a number of ethical certification schemes because of what it had achieved in environmental sustainability and working with communities. He said while customers were increasingly interested in where their coffee was coming from, the company had made the move because "it was the right thing to do rather than because of pressure from consumers". He said: "Costa is at the beginning of a journey towards greater sustainability in its business." The extra cost of the more expensive coffee will not be passed onto customers in the UK or elsewhere.

PAYING THROUGHT THE NOSE...FOR A ROOM

Britain has the most expensive hotels in Europe, with London boasting the fifth-dearest accommodation in the world, according to a new survey. A very expensive transaction Average costs rose by 12% last year compared with 2006, taking a one-night stay in the UK to £106, the index compiled by Hotels.com showed.

Bath was the most expensive place (£117 for one night), followed by London (£115), Oxford (£113) and Aberdeen, where the price rose 34% to £109. Edinburgh (£103 per night) also had hotels above the £100-a-night mark. The cheapest major location in which to stay last year was Coventry (£57 a night). Hotel.com's report also showed that, of major world cities, London was the fifth most expensive for a one-night stay.

The only ones dearer than the English capital last year were Moscow (£194 a night), New York (£143), and Dubai and Venice (both £125). Edinburgh's £103-per-night average put the Scottish capital in ninth place in the world table. Globally, hotel rates fell by 0.4% in 2007, but those in European hotels rose by 4.5% and Asian establishments were 3.3% pricier.

But while New York hotels remained dear last year, prices on average in the US dipped by 2.2% compared to 2006. Hotels.com Europe vice president David Roche said: "The increase in London rates continues a trend we've seen over the last four years, and reflects both rising visitor numbers and rising property prices in the capital."

FSAI ADVISES ON FOOD LABELLING – NEW GUIDANCE LEFTLET AVAILABLE IN 10 LANGUAGES

The Food Safety Authority of Ireland (FSAI) today published a new guidance leaflet for the food industry to provide clarity on the legal requirements for the labelling of food. It will be of particular interest to food manufacturers, importers and wholesalers. The guidance leaflet is available in English, as well as nine other languages including Arabic, Latvian, Lithuanian, Polish, Russian, Simplified Chinese, Traditional Chinese, Ukrainian and Urdu, reflecting the multicultural nature of the Irish food industry today.

This is the first time that an FSAI guidance leaflet has been made available in so many different languages. The leaflet is available on the FSAI website or from the Food Safety Authority of Ireland Advice Line on 1890 33 66 77. According to Mr Jeffrey Moon, Chief Specialist Environmental Health, FSAI, the aim of food labelling is to provide consumers with key information on the properties, ingredients, nature and characteristics of pre-packaged food to enable them to make informed food purchasing decisions. "Food businesses should provide sufficient information, accurately and clearly, to enable consumers to select products according to their needs; to store and prepare them appropriately and to consume them safely. Labels must be clear, accurate and unambiguous. They must not make misleading or false claims. In addition, food labels in Ireland must be in English. A second language, including Irish, may be used, but English must always be used."

Legally, there are a number of different pieces of information must be included on all labels. The name of the food must be stated in order to inform the purchaser of the true nature of the product. A list of ingredients is compulsory on all products, with ingredients listed in order of weight. The net quantity of the foodstuff must also be included. Date of minimum durability, must be included on the label; a best before date being the date up to which a food product can reasonably be expected to retain its optimum condition. A use by date is required for foods that are highly perishable and after a short period may pose a threat to human health. A label should also outline any special storage conditions so that consumers can maintain the quality of the product and instructions for use.

The following mandatory information must appear on the packaging or label of pre-packaged foodstuffs:

• Name under which the product is sold


• List of ingredients and declaration of allergens


• Quantity of certain ingredients


• Net quantity


• Date of minimum durability


• Any special storage instructions of conditions of use


• Name or business name and address of the manufacturer or packager, or of a seller in the European Union


• Place of origin of the foodstuff if its absence might mislead the consumer


• Instructions for use where necessary
  Beverages with more than 1.2% alcohol by volume must declare their actual alcoholic strength.

Anyone who has concerns and wishes to report apparently incorrect food labelling are encouraged to contact either the FSAI or the Health Service Executive.

IS U2 FACING HEARTBREAK HOTEL?

There is no "PLAN B" for Dublin's Clarence Hotel, if ambitious plans by owners U2 to extend the building are rejected by planning authorities, guitarist The Edge said yesterday. And the musician refused to rule out selling the hotel on Wellington Quay if An Bord Pleanala rejects plans to quadruple the size of the hotel, in the process knocking six listed buildings and installing an iconic "skycatcher" on the roof. Any changes or compromises to the plans would cause the "whole deck of cards to crumple", he said, and, if turned down, both he and co-owner Bono would have to "consider our options". The pair, along with property developer Paddy McKillen, who also has a stake in the Clarence Partnership, propose investing €150m in quadrupling the size of the building and transforming it into an eight-storey, 140-bedroom five-star hotel.

"We think this intervention and the new hotel design, done by (architect) Norman Foster, is appropriate, given the fact that this part of the city has seen so many changes over the years," The Edge, also known as David Evans, said. "If it goes ahead, it will be the ninth different version of a hotel on that site, we feel that that in itself is worth preserving. We want to keep the infrastructure in the city, we don't want it to turn into apartments. We don't want it to be lost. I think everyone here giving evidence today is similar, in that we all care deeply about Dublin city and its future, we just disagree on what that future should be." But the plan has caused controversy among conservationists because it involves the virtual destruction of the Clarence Hotel, an art deco building dating from 1937, four Georgian buildings from the early 19th century and Dollard House, which was built in 1886. All are listed buildings, and only the facades along Wellington Quay will be preserved. It is proposed to re-use skirting boards, fireplaces, floorboards and all other internal features in the new building. A huge glass atrium, which will be accessible to the public, will be at the heart of the hotel, with a "skycatcher" -- or oval glass roof -- allowing light enter the hotel. The basement will be home to a swimming pool called "Dubh Linn", with a "Sky Bar" at the top of the building providing views across the city. But An Taisce and others have claimed that the plans completely disregard Dublin City Council's conservation policies, and guidelines from the Department of the Environment, which state that listed buildings should only be knocked in "exceptional circumstances". None had been demonstrated in this case, conservationist Michael Smith argued, saying An Bord Pleanala could not grant permission "as a matter of law".

Saucer

"This scheme has a metal roof, and the metal roof looks like a flying saucer," he told the public hearing. The building in no way complements the character of the quays. It is hubristic, contextually illiterate but certainly entertaining. The effect is to create a silly setpiece." An Taisce added that the Liffey was a special conservation area, and the design was more suited to the Docklands - a charge rejected by the design team, which said it was planning to make the Clarence into one of the world's top ten hotels.

If the plans are rejected, the owners would have to consider its options, The Edge added. "Obviously, as has been well-documented, it's not doing as well as it could. It certainly would make it difficult, if we weren't able to go ahead. We feel this is the only way we can ensure it will remain on that site. This scheme has been considered very carefully. We believe it is the best scheme, and anything less would be a compromise and we would be worried about changing anything substantial because the whole deck of cards would just crumple."

€20m LOUGHREA HOTEL TO OPEN IN JULY

With 100 bedrooms over five floors, a large function room, conference facilities and a spa, Loughrea’s newest hotel is set to create quite a stir beyond the East Galway town’s boundaries.

Brian Shaughnessy’s dream project is about to open, and will target the family and business market with its accommodation, but also local people for everything else that it has to offer. With a €20m price tag, Lough Rea Hotel and Spa on the Athenry Road looks like living up to all the expectations, with top consulting and management teams behind the project.

The finished product will share a common link with some of Ireland’s most prestigious places to stay, such as the Portmarnock Hotel and Golf Links, the Fitzwilliam Hotel, and the Park Plaza Hotel in Belfast, which are all managed by ‘Hotel Partners’.

KILKENNY/DUNDALK BREWERIES TO CLOSE

Guinness manufacturer Diageo has announced it is to close its brewing facilities in Dundalk and Kilkenny with the loss of up to 250 jobs. The company intends to rejuvenate its St James's Gate Brewery in Dublin city and invest €650m in the historic site. It also revealed plans to develop a new brewing facility close to Dublin, but the exact location of the new facility has yet to be announced. It has been widely reported that the new site is planned for Clondalkin. Diageo estimates that the sale of property and lands in Dundalk and Kilkenny will raise €500m. Workers at Diageo's plants in Dublin, Waterford, Kilkenny and Dundalk were briefed by management this morning. Tánaiste and Minister for Enterprise, Trade and Employment Mary Coughlan welcomed the announcement. "This is a major investment that secures the future of brewing in Ireland," she said. "I also welcome the company's intention to retain and upgrade the St James's Gate brewery which is of great historic significance to Dublin." Kilkenny brewery Diageo says 93 people are directly employed in its brewing operation in Kilkenny. It is understood that there are possibly another 50 people employed in the Kilkenny brewery on short-term or temporary contracts. Brewing has been taking place in Kilkenny for almost 300 years. Mayor of Kilkenny City Marie Fitzpatrick said the news has come as a major shock. Ms Fitzpatrick said the area where the brewery is located is a vibrant part of the city. She said staff at the plant had suspected some element of downsizing, but not a full closure. Dundalk brewery Diageo employs 85 people at its Dundalk brewery. Jim D'Arcy, Chairman of the Dundalk Town Council, has expressed disappointment at Diageo's decision to end the long tradition of brewing in Dundalk. Cllr D'Arcy said the first priority must now be to ensure that the most attractive possible redundancy package is secured for the 85 people who will lose their jobs as part of the rationalisation programme, and that retraining is made available to those wishing to pursue other employment opportunities. The Executive Director of the Dundalk Chamber of Commerce has also said the news is disappointing. Bill Tosh said the announcement came totally 'out of the blue' for the people of Dundalk. He said the plant's closure would have a wide effect, as the company used local firms for some contracts like maintenance and distribution. Cllr Jimmy Mulroy, Chairman of Louth County Council said Diageo's decision highlights the need to diversify the range of employment opportunities available in the town and in Co Louth more widely. Diageo workers' future Staff at Diageo were told this morning that employees affected by the change will be offered relocation packages where possible, but severance packages, career counselling and outplacement support will also be made available. General Secretary of the Guinness Staff Union Sean Mackell said this morning's announcement is very bad news for workers. He said the GWU would be totally opposed to compulsory redundancies. He said the final arrangements of the plan would only be determined following discussion and negotiation with staff.Mr Mackell said the company was trying to give the impression that the announcement was good news for Ireland, when in fact the opposite was the situation. He said Diageo has made a profit every year in Ireland since 1759

'BEST OF THE BEST' AWARD

Best Western Ireland recently announced the winner of its ‘Highest Quality Hotel Award for 2007.’ The award, which was presented to the Best Western Eviston House Hotel, Co. Kerry, is given to the ‘Best of the Best’ hotel within the brand on an annual basis. The Hotel achieved the highest score in Best Western’s independently adjudicated Quality Assurance Assessments. Best Western now has a strong portfolio of twenty hotels with nearly 2,000 bedrooms throughout Ireland.

Pictured are (l-r): Neville Graham, Director of International Member Services; Una Teahan, Reservations Manager; and Christopher Walker, General Manager, Best Western Eviston House Hotel.